Ratio

I started reading Michael Ruhlman's new book, Ratio, the day it was released. First just thumbing through it, then this week reading more in depth. Wow! What a great read, it was like unlocking a door that I had just peeked through before. I even went out and ordered a great scale so that I could measure the ratios more exactly. A cup of flour isn't always a cup of flour, but 100 grams of flour is right on the money every time.

I'll be posting more about this book as I read through it. So far it's been amazing.

Pineapple Sherbet

1 can crushed pineapple
Juice of 3 lemons
2 egg whites
1/4 c. sugar
1/2 c. sugar
Put pineapple and lemon juice in freezer and chill both. Whip the egg whites until stiff. Add 1/4 cup sugar. Mix the pineapple, lemon juice and beat egg whites and add 1/2 cup sugar. Put the mixture into freezer. Fill freezer with whipping cream (not whipped) or milk. This recipe makes 1/2 gallon of sherbet.

Fantastic recipe for spring or summer

Simple Hot Mustard for Ham

2 T ground mustard
1 T rice vinegar
2 T water
S&P to taste

Mix altogether and let sit 20 minutes, as the mustard will absorb liquid.

Eat with ham

Easter Ham

My Grandmothers ham...

1 whole or half ham. Bone in of course...
About 20 cloves or so, depending on ham.
Ground mustard. Enough to pack it on the entire ham.
Dark brown sugar. Enough to pack it on the entire ham.
1 small can of pineapple juice.
Use empty can to measure one can of sherry

Pre-heat oven to 325 degrees F.

With a knife score the entire fat cap on the ham, crossing diagonally.
At each intersecting diamond stud the ham with a single clove.
Pack ground mustard onto entire ham.
Pack brown sugar onto entire ham.
Pour juice and sherry onto ham.

Roast ham until internal temperature is 140-150 degrees F. Basting with cooking liquid every half hour, until done.

This is the easiest way I've ever roasted a ham, and it's really, really, great ham.

I haven't been able to keep up with this blog lately. Family commitments, doctors appointments, and just life in general has just taken priority.

I haven't forgotten about my friends and read their posts daily.

Just a quick note... The work that is coming out of the Indian Hill Community College Culinary Arts program is really great. You've received an awesome education, and I can't wait to finish my education so that I can work with some of you in kitchens around Iowa. Great job!

Valentines Day

Everyone seems to fall back on the favorites of the holiday, chocolate, and flowers. I'll be spending Valentines Day by myself this year. Single once again... boo... hoo. Anyway what are some of your favorites other than the two that I've mentioned. This community is so creative, there has to be more than the usual.

Maryland Crab Cakes with Red Pepper Coulis

Last year I drove through Maryland and had some wonderful crab cakes. I made them at home and added the coulis.

1 pound lump Crab Meat
1 Large Egg
2 tablespoons Real Mayonnaise
1/3 cup soft, Fresh Bread Crumbs, no crust
1 tablespoon minced Parsley
1 teaspoon Worcestershire Sauce
1/2 to 1 teaspoon Old Bay Seasoning
Dash of Freshly Ground Pepper
Saltine Crackers, about 12, crushed
Rough chopped italian parsley for garnish.
vegetable oil, for pan frying

For Crab Cakes

Combine all ingredients, except oil and italian parsley, and mix until mixed well. Chill for 4 hours in the fridge.

For Coulis

4 Red bell peppers roasted until completely black and charred, under the broiler or over direct flame on a grill, or gas stove

After Roasting peppers set aside in a bowl, cover with plastic, and let set 20 minutes... After 20 minutes peel and seed peppers. Puree until smooth, add a tablespoon of cream or half and half, mix in blender another 30 seconds or so, season with salt and black pepper, and keep warm.

Back to the cakes...

After the four hours of chilling, form into patties, about a third of a cup each.

Pan fry on med high heat, in batches, until all cakes are golden brown and cooked through

To plate...

Set two cakes on each plate and nappe with red pepper coulis. Garnish with rough chopped italian parsley.