Food – Page 4 – Don's House of Fine Patisseries

March 28, 2021December 22, 2024

Making Three (or Five) Ingredient Cheese Biscuits — Photos

This week’s cooking projects from my collection of recipes included more chocolate buttercrunch (mostly) for mom, shortbread cookies for my brother, chicken soup, and, the subject of this post, three (or five) ingredient cheese biscuits. (The ambiguity about the number of ingredients lies in the recipe calling for self-rising flour, which you may or may not have on hand. If you don’t have any self-rising flour, you can easily make some yourself by adding two ingredients to regular flour; see below.)

These cheese biscuits are quite easy to make, such as for a light Saturday morning breakfast, or for afternoon tea. They are so tasty that six of the eight cheese biscuits I made this morning were eaten, while the other two frozen for another day, long before I started organizing and putting together this blog post. 🙂

First, I took out some parchment paper and lined a baking tray with a couple of stray pieces of parchment paper I had:

Lining a baking pan with parchment paper

Normally, the recipe calls for self-rising flour; I didn’t have any, so a cup of flour was measured out:

The measuring cup with the flour was kept at hand.

A teaspoon and a half of baking powder was measured out:

… and placed in the measuring cup with the flour:

Baking powder placed into the measuring cup with the flour

The measuring cup with the flour and baking powder was again kept at hand.

A quarter teaspoon of salt was measured out:

… and the salt was added to the measuring cup with the flour and the baking powder:

The flour, baking powder, and salt were mixed in the measuring cup with a fork:

Mixing flour, baking powder, and salt with a fork

And, because the measuring cup I was using has a two cup capacity, the measuring cup with the flour, baking powder, and salt was again kept at hand (see the next part.)

Greek yoghurt was taken out:

… and the greek yoghurt was spooned out of the container …

Spooning greek yoghurt out of the container

… and greek yoghurt was transferred into the measuring cup with the flour mixture until there was a cup’s worth of greek yoghurt added:

The measured out flour mixture and greek yoghurt were transferred to a mixing bowl:

Flour mixture and greek yoghurt transferred to a mixing bowl

The mixing bowl was put aside for a moment.

Cheese was taken out, along with a grater and bowl:

Cheese was grated:

… and half a cup of the grated cheese was measured out:

The grated cheese was transferred to the mixing bowl with the flour mixture and the greek yoghurt:

Grated cheese transferred to the mixing bowl with the flour mixture and the greek yoghurt

At this point, I remembered that I needed to preheat my countertop convection oven to 425F:

Countertop convection oven preheated to 425F

I continued by mixing the flour mixture, greek yoghurt, and grated cheese in the bowl with a fork to make a stiff (and sticky!) dough:

Ingredients completely mixed with a fork

Balls of dough about the size of golfballs, without any further handling (nor any flattening out) were scooped out of the mixing bowl and placed on the baking tray:

… and the rest of the dough was portioned out to make a total of eight rough balls about the size of golfballs:

The baking tray with the biscuit dough was placed in the preheated countertop convection oven:

Biscuits placed in a preheated countertop convection oven

… and a timer was set to 18 minutes (obviously, the photo was taken about 10 seconds later!)

At the 16 minute mark, a couple of the cheese biscuits were taken out for mom, who likes the biscuits slightly less well baked than I do:

A couple of biscuits taken out at 16 minutes

… and the rest of the cheese biscuits were taken out at 18 minutes, and placed on a cooling rack:

Baked cheese biscuits on a cooling rack (mom’s biscuits on the right)

Regarding how tasty they are … as mentioned at the beginning of this post: “They are so tasty that six of the eight cheese biscuits I made this morning were eaten, while the other two frozen for another day, long before I started organizing and putting together this blog post. :)”

March 22, 2021December 22, 2024

Making Lemon Squares — Photos

This week’s cooking projects from my collection of recipes included making bran muffins for my mom, more blondies, more chocolate buttercrunch, and the subject of this post, lemon squares. I started making them to have another dessert to add to my collection of recipes, and so I found a recipe on the Martha Stewart website, which I then converted to my format and whose measures I adjusted down by half. However, you may notice that in this recipe, the full amounts of the original recipe are also listed, since you may wish to make enough of these squares for a party; unfortunately, since the recipe does not freeze too well, I found that the full recipe was big enough that my mom and I started to get tired of them after eating them every day for a week!

UPDATE 20210608: This post is based on my “old” lemon squares recipe, which I have updated, replacing the base with appropriately adjusted amounts of my aunt’s shortbread cookie recipe.

There are two parts to these lemon squares: A shortbread base, and a lemon curd topping.

The base is made first:

First, in order to bring the margarine to room temperature, I took out margarine:

… then margarine was measured out:

… and the margarine was put aside for a bit to warm up to room temperature.

In the meantime, I took out some parchment paper and an 8″ x 8″ baking pan …

… and the baking pan was lined with parchment paper:

When the margarine had warmed up to room temperature, I placed it in a mixing bowl:

Flour was taken out …

… then the flour was measured out …

… and the flour was poured into the mixing bowl with the margarine:

Pouring flour into mixing bowl with margarine

Icing sugar was taken out …

… measured out …

… and poured into the mixing bowl

Icing sugar poured into mixing bowl with flour and margarine

Icing sugar in mixing bowl with flour and margarine

Salt was taken out and measured …

… and added to the mixing bowl with the icing sugar, flour, and margarine:

Adding salt to the mixing bowl with icing sugar, flour, and margarine

A fork was used …

Using a fork to break the margarine into pieces the size of a pea

… to break up the margarine into pieces about the size of peas, mixing the icing sugar, flour, and margarine together in the process:

Margarine broken into pieces the size of peas

The mixed ingredients were transferred to the lined baking pan:

Transferring the mixed ingredients to the lined baking pan

Mixed ingredients transferred to the lined baking pan

The mixed ingredients were pressed down by hand:

A countertop convection oven was preheated to 350F:

Countertop convection oven preheated to 350F

… into which the baking pan was placed …

Baking pan placed in a countertop convection oven

… and a timer was set to 16 minutes (obviously, the photo was taken about 20 seconds later!)

Making the topping:

Eggs were taken out …

… two eggs were chosen ..

… which were then cracked into a mixing bowl …

Ooops, I forgot to lightly beat the eggs.

Milk was taken out:

Milk was measured out:

The milk was poured into the mixing bowl with the eggs:

A bit of flour was measured out and added to the mixing bowl with the milk and eggs:

Sugar was taken out:

Sugar was measured out:

The sugar was poured into the mixing bowl with the flour, milk, and eggs:

Sugar poured into the mixing bowl with the flour, milk, and eggs

Salt was measured out:

… and the salt was added to the mixing bowl with the sugar, flour, milk, and eggs:

Salt added to the mixing bowl with the sugar, flour, milk, and eggs

Mixing bowl with salt, sugar, flour, milk, and eggs

A fork was taken out …

… to mix the salt, sugar, flour, milk, and eggs:

Salt, sugar, flour, milk, and eggs mixed with a fork

Lemon juice was taken out:

Lemon juice was measured out:

The lemon juice was poured into the mixing bowl:

… and the ingredients were mixed together with a fork:

By this time, the base had finished baking, and was taken out of the countertop convection oven:

Baked base taken out of countertop convection oven

The topping was poured over the still hot base:

The temperature of the countertop convection oven was reduced to 325F:

Countertop convection oven preheated to 325F

The baking pan was placed again in the countertop convection oven:

Baking pan placed again in the countertop convection oven

… and a timer was set to 20 minutes (obviously, the photo was taken about 11 seconds later!)

A cooling rack was taken out for when the cooking was done:

When the baking was completed, the baking pan was taken out of the oven, and placed on the cooling rack:

After a bit of cooling, the lemon squares were lifted out of the baking pan, and placed back on the cooling rack:

Lemon squares lifted out of the baking pan

I started slicing the whole dessert in half:

… and I sliced the whole dessert into 16 pieces:

Icing sugar was sprinkled on the top:

Icing sugar sprinkled on the top of the lemon squares

… and of course served!

Mom liked them; she also suggested that I try using my aunt’s shortbread recipe for the base, which I will try the next time I make lemon squares.

March 15, 2021December 22, 2024

Making Vegetable Soup (Big Batch) — Photos

I started making vegetable soup in large quantities several years ago at my church to serve after services, and this weekend I made some for myself to have in the freezer.

Making the vegetable soup instead of another recipe from my recipe collection that I had planned was a bit of a last minute decision, given that the decision to go to the cottage this past weekend was made at the last minute. As such, being at the cottage, I was cooking in a different kitchen using different equipment from usual while making the soup (see pictures).

My 16 quart pot was placed on the stove:

A can each of crushed tomatoes and diced tomatoes were taken out:

28 oz cans of crushed tomatoes and diced tomatoes

The crushed tomatoes were poured into the pot:

The can with crushed tomatoes was rinsed with water, which was poured into the pot:

Rinsing crushed tomatoes can with water, and poured into the pot

The diced tomatoes were then poured into the pot:

A can of kidney beans was taken out …

… poured into the pot …

… and the kidney beans can was rinsed with water, which was then poured into the pot as well:

Kidney bean can rinsed with water and poured into the pot

A 32 ounce (900 mL) box of vegetable broth was taken out …

A roughly 32 ounce (900 mL) box of vegetable broth

… and was poured into the pot:

About a kilogram (a bit over two pounds) of mixed frozen vegetables were taken out …

… and poured into the pot:

At this point, I started mixing the ingredients:

A 32 ounce (945mL) bottle of multi-vegetable cocktail was taken out …

32 oz (945mL) bottle of vegetable cocktail

… and poured into the pot:

32 oz (945mL) bottle of vegetable cocktail poured into the pot

At this point, the burner on the stove was turned on to start heating up the soup:

Throughout the following steps, I kept on mixing the soup in the pot to keep it from burning on the bottom of the pot.

Next, a couple of onions were taken out …

… then the onions were cleaned and trimmed …

… then the onions were sliced …

… then the onions were chopped …

… and the chopped onions were placed in a mixing bowl:

A potato was taken out …

… and the potato was cleaned and trimmed:

The potato was sliced along its length …

… the potato was then sliced into spears …

… then the potato was sliced into cubes …

… and the potato cubes were placed into the mixing bowl with the chopped onions:

Potato cubes placed in mixing bowl with chopped onions

Two carrots were taken out …

… the carrots were cleaned and trimmed …

… then the carrots were quartered to make spears …

… then the carrots were then chopped coarsely …

… and the chopped carrots were placed in the bowl with the potato cubes and chopped onions:

Chopped carrots placed in mixing bowl with potatoes and onions

Throughout all the vegetable chopping, I mixed the ingredients already in the pot while it was heating up, in order to avoid burning on the bottom of the pot.

Next, olive oil was added to the bowl of chopped vegetables …

Olive oil added to the chopped vegetables

… then the chopped vegetables and olive oil were mixed together to fully coat the chopped vegetables:

Mixed vegetables and olive oil mixed together

A cast iron skillet was preheated on the stove:

Cast iron skillet preheated on the stove

… and the mixed chopped vegetables and olive oil were transferred to the skillet:

Transferring mixed chopped vegetables and olive oil to the cast iron skillet

Mixed chopped vegetables and olive oil in the cast iron skillet

Salt was added to the frying chopped vegetables:

Salt added to the frying chopped vegetables

Once the chopped vegetables started to brown in the skillet, they were transferred to the soup pot that was continuing to be heated up:

Fried vegetables transferred to the soup pot

The skillet was deglazed with water …

… and the deglazing liquid was added to the soup pot:

Half a cup of rice was measured out:

… and the rice was added to the soup.

Water was added to the soup pot to bring the liquid level up to the eight quart mark:

Water added to soup pot to bring it to eight quart mark

The soup was continued to be heated:

… and brought to a boil:

The heat was reduced and the soup was simmered for over half an hour:

I continued adjusting the salt level in the soup until it was to my taste.

While the soup was simmering, plastic containers (in this case, reused yoghurt containers) were laid out:

Once the soup had simmered for over half an hour (probably coming on to an hour), the soup was taken off the stove, and transferred to the containers with a ladle (the golden sheen is the olive oil reflecting the camera flash):

And the containers were covered, and placed in the freezer:

Containers of soup placed in the freezer

Of course the soup is tasty!

March 7, 2021December 22, 2024

Making Mini Meat Loaves — Photos

This week’s cooking projects from my recipe collection was to make my mini meat loaves, the subject of this post, plus, earlier in the week, blondies and bran muffins. My recipe for meat loaf is another example of one of my easy recipes whose formal existence lies in simply documenting rough amounts of ingredients required to make the dish, as well as filling the freezer with convenient prepared-in-advance foods in portions convenient for one to two people; admittedly, the recipe hardly describes a particularly technical, involved, or challenging dish.

First, I checked my container in which I collect and save bread crumbs and bread pieces to see if I’d had enough dried bread crumbs and bread pieces:

My container of dried bread crumbs and bread pieces

Although I did have a sufficient supply, I decided to add to it, by taking out a bread heel …

… which was sliced into spears …

… and then sliced again into cubes:

The bread was placed into a countertop convection oven in order to dry the bread cubes:

Bread cubes drying in a countertop convection oven

When dried (and perhaps slightly over-browned), the bread cubes were taken out of the countertop oven, and allowed to cool:

The cooled bread cubes, and some of my existing supply, were placed in a measuring cup and put aside:

Two onions were taken out …

… trimmed …

… chopped somewhere between coarsely and finely …

… and placed in a bowl, to be put aside for later use:

A serving plate was placed on a kitchen scale, which was set to imperial units, and set to zero:

Four pounds of ground beef were measured out …

… and placed in a large mixing bowl (well in this case, a large salad bowl):

The dried bread cubes and bread crumbs were added to the mixing bowl:

Dried bread cubes and bread crumbs added to the mixing bowl

The chopped onions were added to the mixing bowl:

Chopped onions being added to the mixing bowl

A large egg was cracked and added to the mixing bowl:

A teaspoon of salt was added to the mixing bowl:

And pepper was added to the mixing bowl:

Here is the mixing bowl with all the ingredients in it:

All ingredients were thoroughly mixed by hand:

The meat mix was formed into six individual mini loaves, and three mini loaves were placed in each of two loaf pans:

Meat mix formed into individual loaves and placed in loaf pans

The meat loaves were placed in a countertop oven preheated to 350F:

Partway through the cooking, the meat loaves were removed from the oven, and basted with the drippings from the bottom of the baking pans:

Basting the meatloaves with drippings from the baking pan

At the end of the cooking, the meat loaves were removed from the countertop oven:

The drippings were transferred to a bowl …

Drippings from the pan were transferred to a bowl

… and the grease was cooled solid in a refrigerator:

The solidified fat was separated from the other drippings, which were saved in a container and frozen for use in some future soup not yet otherwise planned; the solidified fat was wrapped in paper towelling, and placed in the curbside brown box for municipal composting.

In the meantime, the meat loaves were placed on a tray, to be placed in the freezer to quickly cool down:

Meat loaves placed on a tray to place in the freezer to cool down

Sealable sandwich bags were identified with the intended contents and the date:

Sandwich bags identified with the intended contents and the date

The now partially frozen meat loaves were placed in the sandwich bags:

Finally, the meat loaves were placed in the freezer again, for when I will be eating them.

They are really convenient to take out for last minute supper plans for two, and / or to have leftovers for lunches.

February 28, 2021February 28, 2021

Making Chocolate Buttercrunch — Photos

This weekend’s cooking projects from my collection of recipes included a plain cake with lemon sauce, more pickled eggs (darn those sales on eggs! 🙂 ), and the subject of this post, chocolate buttercrunch. As with previous posts on making pickled eggs and making bran muffins, while I have already made a previous post with some pictures on the subject of chocolate buttercrunch, this post is all about the photos taken while making the chocolate buttercrunch.

First, a bowl was placed on a kitchen scale and the scale weight was set to zero:

Kitchen scale set to zero after placing a bowl on it

Then semi-sweet chocolate chips and milk chocolate buttons (as well as a few rosettes) were taken out …

… and 150 grams of each were weighed out in the bowl, for a total of 300 grams:

300 grams of semi sweet chocolate chips and milk chocolate buttons and rosettes

The chocolates were then put aside for later.

Then, two 13″ x 9″ baking pans were lined with parchment paper, and put aside for later:

Two 13″ x 9″ baking pans lined with parchment paper

To begin making the buttercrunch part, margarine was scooped up in a paper towel …

… and a heavy pot was coated with the margarine:

A pound of butter was taken out …

… and half a pound of butter was cut off to be used in the recipe, while the remaining portion was put away:

The butter was placed in the greased, heavy pot, and the stove turned on low:

On a low heat, the butter was completely melted:

A cup and a quarter of granulated white sugar was added to the melted butter …

A cup and a quarter of granulated white sugar added to the melted butter

… along with roughly two tablespoons of maple syrup …

… and roughly two tablespoons of water:

The melted butter, sugar, maple syrup, and water were mixed together …

Melted butter, sugar, maple syrup, and water mixed together

… and then stove burner was turned up from a low setting to a medium setting:

And the mixture was heated, while constantly being stirred, and the temperature being monitored with a candy thermometer:

Mixture being heated, while constantly being stirred, and the temperature being monitored

Once the mixture reached 300F, it was transferred to the baking pans lined with the parchment paper …

Hot buttercrunch mixture transferred to baking pans lined with parchment paper

… and immediately spread out using a stiff spatula:

Buttercrunch mixture spread out in the baking pans

As a cautionary mention, be careful not to overheat the buttercrunch mixture, since shortly after 300F, the pan will scorch (this picture is normal, but it is at the point at which the candy would scorch if the buttercrunch were left in the pot any longer):

The chocolate prepared earlier was placed in a microwave oven for two and a half minutes to melt, and partway through, I took it out to blend it so as to help with even melting and to avoid hot spots which would promote burning:

And then the fully melted chocolate was taken out of the microwave, and fully blended (Note that this photo is from a previous batch some months ago):

The fully melted and blended chocolate was poured onto the still-warm buttercrunch …

Melted chocolate poured onto the still-warm buttercrunch

… and then the chocolate was promptly spread over the buttercrunch with a stiff spatula:

The chocolate was allowed to just about fully cool to room temperature, and hence once the chocolate was congealed, a table knife was use to break the buttercrunch into rough pieces:

Chocolate buttercrunch broken into rough pieces with a table knife

The trays of chocolate buttercrunch were then placed in a fridge to completely cool and solidify the candy, and then the pieces were gingerly broken apart by hand (be careful, too much effort or enthusiasm in doing so will separate the chocolate from the buttercrunch):

Pieces of chocolate buttercrunch separated from each other

And finally, the candy was separated into bags:

Chocolate buttercrunch pieces separated into bags

Of course, mom received the largest bag, while my brother will get one of the other two bags.

Yummy!!!

February 21, 2021December 22, 2024

Making Plain Cake (With Lemon Sauce) — Photos

This weekend’s cooking projects from my collection of recipes included more chocolate buttecrunch, more bran muffins, and the subject of this post, plain cake, with the addition of a lemon sauce as an experiment.

I came about to learning to make plain cake from scratch after I attempted to make a New York crumble cake I’d seen being made on a Martha Stewart cooking show. Not only was the cake not as expected — we were expecting mostly cake with a modest but tasty crumble crust, instead of the actual small amount of cake and a sizable crumble crust — the cake did not bake well, and I was very disinclined to try it again. The next day, I looked for a plain cake recipe on the internet and found one, which I adapted to my format.

First, two cups of flour were placed in a mixing bowl:

Two cups of flour added to a mixing bowl

… to which two teaspoons of baking powder were added:

… as well as a quarter teaspoon of salt:

Quarter teaspoon salt added to flour and baking powder

The flour, baking powder, and salt were blended with a fork:

The bowl was then put aside until later.

Margarine was picked up on a piece of paper towelling:

… in order to coat the interior surfaces of the baking pan:

Inner surfaces of baking pan coated with margarine

Then, a bit of flour was put in the pan …

… and spread around to coat the margarine:

Baking pan coated with flour and margarine

The baking pan was also put aside until later.

In another mixing bowl, a quarter cup of shortening was added:

A quarter cup of shortening in a mixing bowl

The shortening was creamed with an electric mixer:

A cup of sugar was added to the creamed shortening:

Adding a cup of sugar to the creamed shortening

… and the sugar and shortening were blended:

An egg was added to the mixing bowl:

… and the ingredients were again blended:

A teaspoon of vanilla extract was added to the mix:

A teaspoon of vanilla extract being added to the mix

A teaspoon of vanilla extract added to the mix

… and again, the ingredients were blended.

About a third of the flour mix prepared earlier, and about a third of a cup of milk, were added to the ingredients:

A third of the flour mix and a third of a cup of milk added to the ingredients

… and completely blended:

The previous two steps were repeated twice until all the milk and flour mix were blended into the batter.

The batter was then transferred to the floured baking pan:

… and placed in a countertop convection oven preheated to 350F:

At this point, I was getting rather thirsty, so I poured myself some iced tea, and a bottle of my homebrew, a Belgian-style brown ale, made with water from filtered, melted ice from the lake at my cottage:

Since my mom suggested that a lemon drizzle be added to the cake, first a few tablespoons of icing sugar were placed in a bowl:

… to which half the number of teaspoons of lemon juice were added:

… and the ingredients were mixed, then put aside for later:

Icing sugar and lemon juice mixed together

Soon, the cake in the oven was puffing up and browning:

… and was taken out of the oven after 55 minutes of baking:

The cake was pricked multiple times with a thick needle …

… to allow for some absorption of the lemon sauce which was poured over the cake with a small plastic scoop:

… at which point, the cake looked like follows:

When cooled, a knife was used to loosen the cake around its edges in the baking pan, and the cake was taken out of the baking pan:

A few slices of cake were cut from the cake:

And, of course, the cake was yummy! And mom said “Delicious!”

February 14, 2021December 22, 2024

Making Chicken Soup — Photos

This week’s cooking project from my collection of recipes is my recipe for chicken soup. Originally, I put together the recipe to make soup on one of the occasions I did so for the coffee and social hour at my church (a different kind of soup from the vegetable soup I initially, and usually, make on such occasions), hence a volume of eight quarts; normally at home, I make four quarts of this soup. However, today I decided I would make the full eight quart recipe and test out how well it freezes, never having tried to freeze this soup before. (Update 20210407: I have since made another eight quarts of the soup, it having been gobbled up rather quickly, and for both batches, it froze and defrosted quite nicely.)

First, I emptied six 900ml boxes of store-bought chicken broth …

… into my 16 quart stock pot:

Then, four pounds of chicken pieces …

… were placed into the chicken broth …

Chicken pieces placed in the chicken broth

… and brought to a boil:

While the broth and chicken were heating up and boiling for about 30 minutes, carrots were taken out (yes, these were a bit on the old side):

The carrots were cleaned and trimmed:

Then, they were quartered, length-wise:

… and then the carrots were chopped coarsely:

The chopped carrots were placed in a bowl, and put aside for later:

Then, celery (a bit more than called for in my recipe) was taken out and cleaned:

The celery stalks were trimmed:

Then the celery stalks were were sliced lengthwise:

… and then the celery stalks were chopped coarsely:

The chopped celery was placed in a bowl, and put aside for later:

About two pounds of onions were then taken out …

… trimmed …

… quartered …

… and chopped coarsely:

The chopped onions were placed in a bowl, and put aside for later:

At this point, the chicken and broth had been boiling for about 30 minutes:

Cooked chicken after boiling for 30 minutes

… and the chicken pieces were taken out of the broth, and placed on a cutting board:

Cooked chicken taken out of the broth and placed on a cutting board

The heat under the broth was turned off for the time being, and the chicken put aside for a few moments to allow some cooling.

In the meantime, the chicken fat was skimmed off the top of the broth and placed in a fat separator:

The soup fraction at the bottom was transferred back to the soup pot, and the fat was transferred to a bowl to solidify:

Liquid chicken fat transferred to a bowl

Should one not have a fat separator, the skimmed fat can be placed in a large bowl or pot, and ice can be added to more quickly solidify the fat, allowing for its easy removal so that the (now diluted) soup fraction underneath can be returned to the soup pot:

Ice added to the chicken fat to solidify it and recover the liquid soup underneath

Returning to the soup ingredients, I separated the somewhat cooled chicken meat …

Chicken meat separated from bones, skin, and cartilage

… from the bones, skin, and cartilage:

Bones, skin, and cartilage separated from the chicken meat

The bones, skin, and cartilage were wrapped up in paper along with the solidified chicken fat, and the trimmings from the carrots, celery, and onions, to be placed in my curbside brown box for pickup for municipal composting.

The chicken meat was placed back on the cleaned cutting board:

Chicken meat placed back on the cutting board

… and the chicken meat was chopped coarsely:

The chopped chicken was placed in a bowl, and put aside for later:

At this point, I started “assembling” the soup, by adding the chopped celery to the still-hot broth:

Adding chopped celery to the chicken broth

… then the chopped carrots:

Adding chopped carrots to the chicken broth

… then the chopped onions:

Adding chopped onions to the chicken broth

… and finally the chopped chicken meat:

Adding chopped chicken to the chicken broth

Given that the commercial broth purchased for today’s cooking had sufficient salt content for my liking, barely a shake of extra salt was added to the pot.

The soup was brought to a boil again, and boiled for another thirty minutes:

Here’s the soup after boiling all the ingredients together for thirty minutes:

The cooked chicken soup was transferred to ten used yoghurt containers for freezing, and two more slightly larger containers (on the right) to put in the fridge for supper later on in the day:

Ten containers of soup for freezing, and two more slightly larger containers for supper

The soup for supper was great, and the individual containers are already in the freezer for future eating.

February 7, 2021December 22, 2024

Making Stuffed Potato Skins — Photos

This weekend’s cooking plans from my collection of recipes included making stuffed potato skins (along with more bran muffins for my mom, and some chocolate buttercrunch.)

My recipe for stuffed potato skins is a bit of a no-brainer, whose formal existence as a recipe lies more in the documenting the amounts of ingredients required so as to minimize waste and leftovers, or scrambling about to prepare extra ingredients to use up other already-prepared ingredients. Originally, making the stuffed potato skins was both an effort to add to my collection of recipes that could be used to fill the freezer, as well as a response to a desire to make stuffed potato skins, critically, using items I normally have on hand (potatoes, cheese, and in this case, frozen cooked breakfast sausages); however, yummy as they are, there was no pretense to attempt to replicate some mythically great potato skins eaten at some hypothetical pub.

First, five potatoes were taken out …

… and then washed — in this picture, save one, to show the comparison between cleaned and not (although the bag of potatoes does say “washed potatoes”).

Potatoes were halved along their length:

The potatoes were then somewhat hollowed out (before cooking, instead of after, as mentioned in my recipe, so that I could boil the removed pulp later to make mashed potatoes), while leaving a generous amount of the potato pulp in the skins:

Hollowed out potato skin and removed pulp

The pulps from the potatoes were placed in water, to boil later …

Pieces of potato pulp hollowed out from the skins, to be boiled later

… and with which to ultimately make a bit of mashed potatoes to be used in a lunch in the next couple of days:

The mashed potatoes made from the pulp parts of the five potatoes used today, to be eaten at an upcoming meal

Back to the potato skins: The hollowed out potatoes were placed on a microwave-safe plate:

The plate of hollowed out potatoes were placed in the microwave oven (1200 watts) for 10 minutes:

Hollowed out potatoes in the microwave oven

Once cooked (a few skins needed another couple of minutes to finish cooking), the hollowed out potatoes were placed on a flat surface (a cutting board), ready for stuffing with sausage cubes:

Cooked potato skins with plenty of potato flesh

Earlier, three frozen, pre-cooked breakfast sausages were placed on a cutting board:

The sausages were sliced lengthwise …

… and sliced again lengthwise, making spears:

The spears were sliced cross-wise in order to make little cubes …

The spears were sliced to make little cubes

… which were then transferred to a bowl …

Sausage cubes placed in a bowl and put aside

… and which was put aside to be used at the point at which the cooked potato skins were to be stuffed:

Potato skins filled with sausage cut into little cubes

A block of cheese (cheddar in this case) was taken out, along with a cheese slicer:

Block of cheddar cheese and a cheese slicer

About 100g of slices of cheese were cut off of the block …

… and placed on top of the potato skins filled with sausage cubes:

Cheese slices placed on top of the potato skins filled with sausage cubes

The potato skins were placed in a countertop convection oven preheated to 350F for 15 minutes:

Stuffed potato skins cooked in a countertop convection oven

The first batch of cooked potato skins were taken out of the oven, smelling yummy!

Once all the stuffed potato skins were cooked and cooled, a couple of them were put aside for supper, while the other eight stuffed potato skins were placed in a container for freezing:

Cooked stuffed potato skins in a container for freezer as well as a plate for supper

Yes, they were yummy!

January 31, 2021December 22, 2024

Making Bacon-Wrapped Chicken — Photos

Today’s cooking project from my recipe collection was bacon-wrapped chicken pieces, something I originally started making a couple of years ago for their value as an easy enough to make last minute hors d’oeuvres contribution for a party; now I principally make them for the value of having them pre-made in the freezer, including to possibly use at a later time as hors d’oeuvres at a party.

To begin, parchment paper was placed in a baking pan:

Wooden toothpicks were also taken out:

I cut a package and a half’s worth (375g each package, for a total of about 560g) of bacon into half-lengths, which worked out to 40 half-slices, the amount of pieces I target in my recipe.

40 half-slices of bacon, from a pack and a half of bacon (each pack 375g)

The rest of the bacon was placed in a bag and frozen, for later use.

Two chicken breasts were placed on a cutting board:

Two chicken breasts placed on a cutting board, beside a kitchen knife

The chicken breasts were sliced along their length …

… and then each chicken breast was cut into approximately 20 cubes:

In this case, the pile on the left are the cubes to be used directly, while the pile on the right are smaller pieces which were bundled together two or three pieces at a time in half-slices of bacon as though they were full pieces of chicken.

The cubes were individually wrapped in a half-slice of bacon, and skewered with a wooden toothpick:

Cube of chicken wrapped in bacon, and skewered with a wooden toothpick, to keep them together

Smaller pieces of chicken were bundled together, two or three pieces at a time, and wrapped in bacon, then skewered with a wooden toothpick:

Smaller pieces of chicken bundled together

As each piece of bacon was wrapped in bacon and skewered, they were placed on the parchment paper in a baking pan:

Bacon-wrapped chicken pieces placed in a baking pan

Once all the pieces of chicken were wrapped, they were equally divided between two baking pans that fit (one tray at a time) in my countertop convection oven:

40 pieces of bacon-wrapped chicken divided between two baking pans

The first tray was placed in my countertop convection oven (and yes, the glass door was dirty, and was cleaned afterwards):

Tray of bacon-wrapped chicken pieces in the oven

Partway through the cooking (after about 25 minutes), the pieces were turned over (in this case, the three columns on the left):

Turning over the pieces of bacon-wrapped chicken

When the pieces were fully cooked after about 50 minutes, they were taken out of the oven:

Cooked pieces of bacon-wrapped chicken directly out of the oven

Cooked pieces were transferred to a clean tray to be placed in the freezer:

The first tray of cooked bacon-wrapped chicken was placed in the freezer to cool and freeze.

Meanwhile, the grease and drippings in the baking pan …

… were drained into a bowl, cooled and solidified, and then wrapped in paper, to be placed in the municipal brown box for composting.

Grease and drippings transferred to a bowl

The second tray’s worth of raw bacon-wrapped chicken pieces was transferred to the first baking pan, because of its deep sides and all the grease and drippings produced:

Second tray’s worth of bacon-wrapped chicken transferred to the first baking pan with its deep sides

The pieces of bacon-wrapped chicken were cooked the same way as the first tray, and once taken out of the drippings, looked like the first tray of cooked pieces:

Cooked bacon-wrapped chicken pieces on a tray, ready to place in the freezer before transferring to a plastic container

After the second tray of bacon-wrapped chicken had cooked, the frozen pieces from the first tray were transferred to a plastic container:

Frozen pieces of bacon-wrapped chicken placed in a plastic container to be placed in the freezer

Those from the second tray, once cooked, were also transferred to a separate tray, frozen, and then transferred to a plastic container.

All the bacon-wrapped chicken pieces are now in the freezer again, waiting to be eaten — some of them tomorrow!

Of course, the pieces were tasty (I tasted one to make sure they were good!)

January 24, 2021December 22, 2024

Making Bran Muffins — Photos

Here is the next entry in my series of photo posts of me making the various recipes in my recipe collection.

This week, I took photos while I made more bran muffins for my mom, using a recipe I’d found on allrecipes.com ~~and which so far I have not yet~~ which I have now (20210214) converted into my own format. ~~As a side note, I should~~ I have now converted it to my usual recipe format, because when I make them, I use regular milk instead of buttermilk, and I normally make a major change: Instead of placing the batter into twelve muffin papers in a twelve-welled baking tin, I bake the batter in a six-welled baking tin (with slightly larger wells), lined with coffee filter papers, and the baking time was adjusted to 22 minutes.

This batch of muffins had a further deviation from the recipes above, which was the intentional omission of raisins for reasons beyond the scope of this post.

First, I measured out a cup and a half of wheat bran into a mixing bowl:

A cup of milk was added to the bran:

The bran and milk were mixed with a fork, and put aside:

A third of a cup of vegetable oil was measured out and placed in a separate bowl (the white dots are milk leftover in the measuring cup):

A large egg was added to the vegetable oil:

Two thirds of a cup of packed brown sugar were added to the oil and egg:

2/3 cup (packed) brown sugar added to the vegetable oil and egg

A teaspoon of vanilla extract was added to the vegetable oil, egg, and brown sugar:

A teaspoon of vanilla extract added to oil, egg, and brown sugar

The vegetable oil, egg, brown sugar, and vanilla extract were blended with a fork:

Blending of vegetable oil, egg, brown sugar, and vanilla extract

The vegetable oil, egg, brown sugar, and vanilla extract were added to the bran and milk mix:

Vegetable oil, egg, brown sugar, and vanilla extract added to the bran and milk mix

All the ingredients were blended together with a fork:

A teaspoon each of baking powder and baking soda were added to a cup of flour — unfortunately, I forgot to add the quarter teaspoon of salt, to no apparent ill effect.

A teaspoon each of baking powder and baking soda added to a cup of flour; salt was forgotten

The flour, baking powder, and baking soda were mixed together in the cup, and added to the rest of the ingredients:

Flour, baking powder, and baking soda mix were added to the rest of the ingredients, and then blended together

Again, all the ingredients were blended together with a fork. At this point, I would normally have added three quarters of a cup of raisins, which I didn’t do this time.

I make double sized muffins for my mom, so I use coffee filter papers, for which I use a glass to help form within the baking tin:

Forming the coffee filter paper in the baking tin wells

The batter was spooned into each of the wells:

Muffin batter spooned into each of six baking tin wells

The muffin tin was placed in a counter-top convection oven preheated to 350F, and baked for 22 minutes (rotated 180 degrees part way through):

Muffins baking in a counter-top convection oven.

The muffins were taken out of the oven after 22 minutes and placed on a cooling rack:

After a few minutes, the still cooling muffins were taken out of the baking tin, and returned to the cooling rack to continue cooling:

Once cooled, I placed the muffins in a sealed container.

Mom was so impressed, she said that the following morning, she would have one from this batch, before eating the last muffin from the last batch!