Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

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Make Chicken Apple Sausage Patties – Doesn’t Feel Like Chicken

Imagine a sausage patty made from chicken that’s just as tender, juicy, and flavorful as one made from pork. What? A not-dry, not-rubbery feeling chicken-based sausage? Sounds impossible, and it is, unless you sneak in a little bit of pancetta, and follow a few simple techniques.

Instead of buying ground chicken at the market, which is always too finely ground, we’re going to use thighs, and grind our own. This makes for a significantly more succulent and tender patty, as long as you keep the meat very cold while working with it. I like to pulse it on and off in the food processer, but your can also use your grinder attachment, or go low-tech, and just chop it finely with a big knife or cleaver.

As I mentioned in the video, if you’re not into patties, you can make links, or simply crumble the raw mixture into a hot pan, and break it up as it cooks. Once browned, you can add your butter and flour, and continue with the pan sauce. Besides saving you a little time, this method probably makes for the most flavorful gravy.

By the way, most chicken apple sausage recipes call for some kind of sugar to be added, but I really don’t think it’s necessary, thanks to the natural sugar in the apples. As with all ground meat recipes, you can always fry up a small piece of your mixture, and test for yourself, but for me, the little touch of maple syrup in the sauce is all the extra sweetness this needs. Either way, I really do hope you give these chicken apple sausage patties a try soon. Enjoy!

Ingredients for 8 Chicken Apple Sausage Patties (about 4 ounces each):

For the sausage:

1 1/2 pounds boneless, skinless chicken thighs

4 ounces pancetta or bacon

2 teaspoons kosher salt, or to taste

1 teaspoon freshly ground black pepper

1/4 teaspoon dried thyme

1/2 teaspoon crushed fennel seeds (toast in dry pan until fragrant)

1/4 teaspoon ground coriander

1/4 teaspoon cayenne

1/4 teaspoon freshly grated nutmeg

2 teaspoons finely minced fresh sage

2 Granny Smith apples, peeled, grated, and squeezed dry

For the Pan Gravy (enough for 8 Patties)

6 tablespoons butter

8 sage leaves, optional (remove when crisp)

6 tablespoons flour

2 1/2 cups chicken broth, plus more if needed

1 tablespoon maple syrup, or to taste

1/3 cup crème fraiche or heavy cream

salt and freshly ground black pepper to taste

- Click here for the Buttermilk Biscuits recipe.

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Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

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Make Beet-Cured Salmon Gravlax – Easier and Slower Than You Think

Even though I only do it once every few years or so, making salmon gravlax at home is a fun weekend project, and with very little effort, you can produce some very impressive results. I’ve always done this with the traditional fresh dill sprigs, but after enjoying a beet-stained version at Plaj, I decided to try my hand. And, also stain my hand.

If you’re just doing a small tail piece like I did, these times and measurements should get you close to what you see here, but if you're feeling adventurous, and want to do something larger, then you may have to do some research for techniques that work better when doing a thicker piece of fish.

Those slightly more complicated methods involve turning, draining, and basting, to account for a longer curing time. So what I’m trying to say is, you can avoid all that by just doing a smaller piece, which, unless you’re hosting a large party, should be plenty. Speaking of large parties, and the litigious people that sometime attend them, please be sure to get your salmon from a reliable source.

I think a brick works great for a press, but anything that weighs a few pounds would be fine, as long as it’s large, and flat enough to distribute the weight evenly. A book with a few cans of soup on it would do the trick. Regardless of how you press yours, once unwrapped, sliced, and served on a toasted bagel, I think you’ll agree it was worth the wait. So, I really do hope you give this gravlax technique a try soon. Enjoy!

Ingredients for 6 to 10 ounces of Gravlax:

8 to 12 ounce tail section of fresh salmon with skin on (scaled)

1/4 cup kosher salt

1/4 cup white sugar

cayenne and/or freshly ground black pepper to taste

enough grated beet and/or fresh dill springs to thickly cover fish

- Press with something heavy, and let cure in fridge for 1 1/2 days, or until salmon is firm, and translucent when sliced. You can carefully unwrap, and poke to test, and then rewrap, and let cure longer if need be.

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Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

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Make Fried Cheese Egg Toast – The Breakfast of Champions (In a Rut)

I’m not sure what your usual breakfast routine entails, but chances are you occasionally get bored with it, and crave something completely different, and when that happens, it doesn’t get much more different than this fast, and easy fried cheese egg toast. Be careful though, since afterwards it’s not easy going back to that bowl of oatmeal.

While pan-frying cheese may not sound particularly healthy, as it caramelizes, it gives up a fair amount of butter fat, which stays behind in the pan. So, you could actually spin this technique as a new, fat-reducing hack – unless you use that to butter the toast, which isn’t a dumb idea.

By the way, I hope you like your yolks runny, since if you don’t, this is not going to be nearly as great. Which reminds me, why do people not like runny yolks? What’s not to like? I hope they don’t think they’re dangerous, because they’re not. Anyway, if you are a fan of the flow, this fried cheese egg toast is the way to go, so I really do hope you give this a try soon. Enjoy!

Ingredients for one Fried Cheese Egg Toast:

1 ounce grated cheddar cheese

pinch red pepper flakes

1 large egg

1 piece of toast

sliced green onions to garnish

pinch of salt

*Note: For best results, rub your non-stick pan with a few drops of olive oil

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Chocolate Granola – Take That, Count Chocula!

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Make Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes it better for you! Possibly. No one is really sure. The point is this really tastes great, and would make a wonderful treat for the chocolate lover, mother or otherwise, in your life.

I showed amazing restraint not adding anything more that oatmeal and almonds, since I really think that’s the best plan for the chocolate base, but I would have no problem with you accessorizing this as you see fit. Coconut flakes are an obvious choice, as are other usual suspects like dried fruit, any and all nuts, and assorted seeds.

If you want a stickier granola, that will more easily clump together, you can up the brown sugar and maple syrup a bit, as I used the bare minimum in this recipe, but I think it’s plenty sweet enough, especially if you’re a fan of dark chocolate.

Speaking of chocolate, I used Guittard’s Cocoa Rouge, a Dutch-process cocoa, which has a lower acidity than regular cocoa, and works perfectly flavor-wise. However, I’ve heard that type of cocoa doesn’t retain as much of the nutritional value, due to the way it’s processed. The good news is, any high-quality cocoa will work here.

By the way, I was only half-kidding about making this for someone, and then keeping it all for yourself, so best play it safe, and make a double, or triple batch. No matter how much you make, or what you add in, I really hope you give this a try soon. Enjoy!



Makes about 3 1/2 cups of Chocolate Granola:

1/3 cup packed brown sugar

1/4 cup maple syrup

2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)

pinch of cayenne

3 tablespoons unsweetened cocoa (Dutch-processed if possible)

2 cups rolled oats

3/4 cup chopped almonds

- Mix, and bake at 250 F. for about an hour, or until as crunchy/chewy as you like.

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Madame Cristo, I Presume

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Make Madame Cristo, I Presume

I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of topping it with the usual white sauce, but when I’d finished, I realized what I really had created was a Monte Cristo with a poached egg on top. These things will happen.

It was amazingly delicious, but I decided it wasn’t close enough to call a Croque Madame, which is when I turned to Twitter for help. This is never a good idea, but this time it totally worked out, as some dude who goes by the name, Zap Shakur (@zapshakur), suggested I go with “Madame Cristo,” and the rest is history.

If you’re just making one or two, feel free to poach your eggs right before the sandwiches are done, but for larger parties, you’ll want to check out this poached egg video, which shows a great make-ahead method for serving multiple poached eggs at the same time. This is exactly how it’s done in restaurants, where cooking to order would be virtually impossible.

If you are feeding a larger group, you can make your sandwiches ahead, and then just keep them in a warm oven, until you're ready to top with the poached eggs. But, whether you’re making this for two or twenty, I really do hope you give it a try soon. Enjoy!

Ingredients for 2 Madame Cristos:

4 slices white bread, lightly toasted

8 thin slices of Gruyere, Swiss, Cheddar, Havarti, or any other melting cheese

4 ounces thinly sliced honey baked ham or similar meat product

2 tablespoons butter for pan frying

2 poached or fried eggs to top

chives to garnish

For the egg batter:

2 large eggs

5 tablespoons heavy cream or milk

1/2 teaspoon fine salt

pinch of nutmeg and cayenne

1 teaspoon freshly grated lemon zest

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Scottish Oatcakes – The Pancake, Not the Paperweight

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Make Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most common version of this recipe. To be honest, I’m not a huge fan of those, since they tend to be very heavy, and filling, and not really something I want to feature as the centerpiece for a fancy brunch menu.

However, there is another pancake-like version, and this is my twist on that. I should’ve probably come up with my own, more appropriate name, but I really love saying “Scottish Oatcakes,” and it just sounds like something you’d want to eat for breakfast.

Once you mix up your batter, you can cook it right away, which produces something that looks identical to what we have here, except the texture will be much more toothsome. I do enjoy that approach, but if you let the mixture sit for a while, the oats continue to soften, resulting in a creamier center. I’ve also let this go overnight, which will give you a texture very similar to actual oatmeal. 

Regardless, you’re still going to get a beautifully browned, crusty exterior; and it’s that contrast that makes this so unique. Some people like to add dried fruit to these, but I do not. The same goes for the traditional pinch of cinnamon, since I really don’t want these to taste like oatmeal raisin cookies. As usual, suit yourself, but either way, I really do hope you give these great oatmeal pancakes a try soon. Enjoy!



Ingredients for 6 Scottish Oatcakes:

(this is only 2 portions, so feel free to double or triple the recipe)

1 cups *rolled oats

1 cup heavy cream

1 teaspoon lemon zest

2 teaspoons lemon juice

1 large egg

1 teaspoon honey

1/4 teaspoon fine salt

1/4 teaspoon baking soda

1/4 cup **self-rising flour

1/4 cup melted butter for panfrying

* I used the regular kind, but if you have to use the instant ones, I probably wouldn’t cook them. I’d just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I’ve never attempted.

** If you don’t have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.

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Chocolate Croissants – But Just Barely

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Make Chocolate Croissants – But Just Barely

I’ll admit to being pretty underwhelmed the first time I had a chocolate croissant, or “pain au chocolat,”as I’d mispronounce it; but eventually I realized the relatively sparse amount of chocolate wasn’t any kind of stinginess, but rather the true secret behind this amazing pastry.

Properly done, this should ride that line between sweet pastry and a savory bread, so don’t overdo it with the chocolate chunks; otherwise you’ll lose that beautiful balance. Other than that, not much can go wrong. Just be sure to bake them until nicely browned, and let them cool before enjoying.

While this will work with that dough in the tube, I’d like to think you’d make a batch of your own dough using our recently posted croissant recipe. Don’t worry, it only seems like a lot of work. Either way, I really do hope you give these chocolate croissants a try soon. Enjoy!

Ingredients for 12 Chocolate Croissants:

1 batch of croissant dough from this recipe (split in half for two batches of 6)

about 1 cup roughly chopped chocolate chunks, or chips

1 large egg, plus 1 tablespoon of water for the egg wash

coarsely ground sea salt

- Bake at 400 F. for about 20-25 minutes, or until well-browned

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The Denver Omelet – Denver, Colorado, Not Denver, France

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Make The Denver Omelet – Denver, Colorado, Not Denver, France

This Denver omelet was one of the first things I learned how to make professionally, during my brief, but exciting career as a short order cook in high school. So, it was a little disconcerting to learn when I arrived at culinary school that everything I had done was totally wrong.

According to the chefs teaching me how to make a classic French omelet, my Denver omelet was overcooked, over-browned, and included too many ingredients.  It was made very clear that if I made that for my exam, I would fail, which was confusing since I thought they were really good, and the people at the diner where I’d worked seemed to agree.

Over the years, I’ve come to appreciate both styles of omelet, and understand they really are two entirely different things. I’m not sure exactly why, but I seem to prefer the softer French version for breakfast, and this heartier American-style for lunch, or dinner. Maybe it’s the browning, or denser texture, but it really does make for a great “can’t figure out what to have for dinner” idea.

As with all omelets, feel free to toss in anything you want, but just be sure to cook it long enough before adding the eggs.  To me there’s nothing worse than an omelet with crunchy, undercooked vegetables in it, and that’s really the only way to screw this up. But, no matter what you use, or when you enjoy this, I really do hope you give this a try soon. Enjoy!

Ingredients for one Denver omelet:

1 tablespoon butter

3 large eggs

1/3 cup grated cheddar cheese

1/4 cup diced smoked ham

2 tablespoon finely diced onion

2 tablespoon finely green bell pepper

salt and freshly ground black pepper to taste

pinch of cayenne

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Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

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Make Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

I much prefer teaching to preaching, but this time I’m attempting to do both, with the hope that you might introduce this delicious breakfast bowl into your morning routine. I’m not sure if an apple a day really does keep the doctor away, but I do know that being in the drive-thru line every morning, doesn’t.

We’ve all heard that breakfast is the most important meal of the day, which may or may not be true, but I’ve always found it to be the most difficult meal of the day.  There never seems to be enough time, and so it’s easy to get into a rut, resorting to questionable choices such as sugary cereal and milk, or fast-food breakfast sandwiches.

As far as specific ingredient choices go, I like to use chilled Honey Crisp, or Fuji apples, and, as I mentioned in the clip, sheep’s milk is my preferred yogurt. Some say it’s easier to digest, and it contains higher amounts of linoleic acid, which apparently helps with fat loss, but I simply prefer the taste. Just be sure to use a plain yogurt, since many flavored varieties contain a shocking amount of sugar.

So, whether you try this to help with that New Year’s resolution, or you’re just looking to add some variety into the morning routine, I really do hope you give this Ben Franklin breakfast bowl a try soon. Enjoy!

Ingredients for one portion:

1 cold, raw apple, cubed

6 ounces plain sheep’s milk yogurt

2 heaping tablespoons granola (click here for our recipe)

chopped nuts and/or additional seasonal fruit to garnish

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Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

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Make Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

An absolutely delicious way to start the day!

Light, Crisp & flourless savoury waffles topped with a poached egg and lashings of goats’ milk yogurt hollandaise that you can enjoy without any guilt!  I much prefer this Guilt Free Yogurt Hollandaise sauce better than the full fat version because while super creamy, and decadent it’s so much lighter!

St Helen’s Farm Goats Milk yogurt is creamy & smooth, gentle on the stomach, easy to digest and tastes amazing.

Serves 4

Prep time:   15 minutes

Cooking time: 25 minutes

Ingredients

For the waffles:

150g oats (gluten free if desired)

150ml goats milk yogurt

60g cornflour

1 tsp caster sugar

1 tsp mustard powder

¼ tsp smoked paprika

2 heaped tbsp. parmesan cheese

1 garlic clove, peeled & crushed

80ml goats milk, semi-skimmed

2 eggs, beaten

A pinch of salt & pepper

A few sprays of cooking spray, to grease the waffle machine

For the Guilt Free Yogurt Hollandaise:

250g goats milk yogurt

3 egg yolks

1 tsp lemon juice

1 garlic clove, crushed

¼ - ½ tsp cornflour (optional)

1 tsp Dijon mustard

¼ tsp paprika

1/8 tsp cumin

A good pinch of salt, pepper, chilli flakes & sugar

To serve

Poached eggs

Method

1.    For the waffles, place the oats into a food processor and blitz until you have a fine powder.  Now add the remaining waffle ingredients and blitz until fully combined.  Leave to rest for 5 minutes.

2.    Preheat the waffle machine, as per instructions and grease with the cooking spray.  Ladle the waffle batter into the centre of the waffle machine and bake to your liking.  Keep the waffles warm in the oven until needed.

3.    For the Hollandaise, boil a large pan of water and reduce the heat to a simmer.  Place the yogurt, egg yolks and lemon juice into a heatproof bowl that fits over the pan and beat with a large balloon whisk, stir in the garlic.  Now stir frequently for 10 minutes until the sauce thickens, if the sauce does not thicken to your liken gradually add the cornflour (mix with some of the sauce before adding to the hollandaise).

4.    In the meantime, prepare your poached eggs.

5.    Now stir through the remaining ingredients, taste and add additional Dijon, salt, pepper, sugar and/or chilli flakes until you get your desired taste.

6.    Place the waffles onto serving plates and top with a poached egg and a good serving of hollandaise.  Enjoy!

·         Check out the link for stockists of St Helen’s Farm Goats milk yogurt http://www.sthelensfarm.co.uk/where-buy

Recipe commissioned by St Helen’s farm, as always all opinions our my own.

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Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

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Make Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

I’ve wanted to do a Canelés de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. After seeing a picture of them online a few days ago, I decided this would be the week, and headed out to the one store near me I knew carried the necessary hardware.

Since it was actually a hardware store that also carries lots of kitchen equipment, I figured they would have the beeswax, as well. I’ve been in that store at least a hundred times, and I would anyways see the canelé molds beckoning me, but never pulled trigger, since I was usually looking for something else.

So, you can imagine my shock when I walked down that aisle, as I’d done so many times before, only to find they were no longer stocked. Thanks a lot, Amazon. Anyway, purely out of spite, I decided to make them anyway, using a regular muffin pan, and the results were pretty amazing.

As long as you cook them long enough, the muffin tin works great, assuming you don’t care about getting the classic shape. Since this was an experiment, I only did six, but I’ve scaled the recipe below to make 12. I’m not sure how many real canelé molds this recipe will fill, but it’s probably close to that. Either way, I really hope you give these a try soon. Enjoy!

Ingredients for 12 Canelé de Bordeaux:

2 cups whole milk

2 tablespoons plus one teaspoon unsalted butter

1 cup white granulated sugar

1 cup all-purpose flour

4 egg yolks

1/4 teaspoon kosher salt, or 1/8 teaspoon of fine salt

1 teaspoon vanilla extract

1/4 cup rum

For greasing pan:

2 tablespoons butter

2 tablespoons beeswax

- Bake at 450 F. for 10 minutes, then at 375 F. for about 50 minutes more, or until well browned.

-- NOTE: These only stay crispy for about 8 hours. So, fair warning if you plan to make them a day ahead. I've never tried to re-crisp. 

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Healthy but Tasty Full English Breakfast

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Make Healthy but Tasty Full English Breakfast

Healthy but Tasty Full English Breakfast

An absolutely delicious and healthy alternative to a traditional Full English – such a tasty dish with a kick!

 

Serves 4

Prep time:  5 minutes

Cooking time: 20 minutes

 

Ingredients

8 rashers of smoked bacon

Few sprays of Fry light

6 pork sausages, cut into bite-size pieces

350g cherry tomatoes

200g button mushrooms

1 tsp chilli flakes (add more for an extra kick)

150g baby spinach leaves

4 free range eggs

Freshly ground pepper

 

Method 

1.  Remove the fat from the bacon and grill to your desired crispiness.
2.  Meanwhile, heat a large frying pan over a medium heat and spray with Fry Light.  Add the sausage pieces and fry for 3-4 minutes until cooked through and golden.  Now add the tomatoes, button mushrooms and chilli flakes and fry for a further 3 minutes.
3. Heat another frying pan over a medium heat and spray with Fry Light and fry your eggs.  Season with pepper and a sprinkling of chilli flakes.
4. Whilst the eggs are frying add the spinach to the sausage, tomatoes and mushrooms and mix through until the spinach has wilted.  Season to taste.
5. To serve, divide the sausage mix amongst 4 serving plates and top with the bacon and eggs.  Enjoy!

   
   

   
   

   
   

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Raspberry and Cardamom Porridge Bowl

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Make Raspberry and Cardamom Porridge Bowl

O tempo tem estado bom e eu sinto que preciso de férias mesmo tendo a certeza que não vão acontecer tão cedo. Bom tempo, férias e uma taça de porridge é uma combinação imbatível. É fresca e refrescante. Acordar de manhã com um pequeno-almoço (quase) pronto que te permite ficar na cama por mais tempo (apenas 5/10 minutos mais)? Sim, contem comigo! Por isso, mesmo não estando de férias, tenho andado a degustar esta taça de porridge para o pequeno-almoço praticamente todos os dias. Experimentem e aposto que também vão fazer o mesmo!

The weather has been great and I feel like I need holidays although is not happening any time soon. Good weather, holidays and a raw porridge is a match made in heaven. It's fresh and refreshing. Waking up in the morning to a (almost) ready to eat breakfast that allows you to stay in bed longer (only like 5/10 minutes more)? Yes, count me in! So while I am not on holidays, I have been eating this porridge bowl for breakfast pretty much every single day. Try it and I bet you will too!

Taça de Papas de Aveia de Framboesa e Cardamomo

para 2 

Esta receita é inspirada numa do livro Porridge da Anni Kravi. É tão bom e está recheado de receitas doces e salgadas de porridge que me faz querer experimentar todas!

ingredientes (papas de aveia):

100 g de flocos de aveia

1 banana (grande ou 2 pequenas)

250 ml leite

1 c. chá cardamomo em pó

100 g framboesas

ingredientes (cobertura):

1 banana

50 g framboesas

2 c. sopa de chips de coco

2 c. sopa de sementes de sésamo pretas

1 c. sopa de pétalas de rosas

Num processador de cozinha triturar todos os ingredientes (excepto os da cobertura) até ficar cremoso. Verter para uma e decorar com os ingredientes para a cobertura.

Enjoy!

Raspberry and Cardamom Porridge Bowl

serves 2

This recipe is inspired on Anni Kravi's Porridge Cookbook. So many amazing recipes of sweet and savour porridge that makes me want to try them all.

ingredients (porridge):

100 g oats

1 banana

250 ml milk

1 tsp. cardamom powder

100 g fresh raspberries

Ingredients (toppings):

1 banana

50 g fresh raspberries

2 tbsp. coconut chips

2 tbsp. black sesame seeds

1 tbsp. rose petals

Add all the ingredients in a food processor (except the toppings) and grind until smooth. Pour into a bowl and create and decorate the smoothie bowl with the toppings.

Enjoy!

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