I'd Rather Be A Chef https://www.idratherbeachef.com Where food inspires lifes adventures Sun, 23 Apr 2017 08:12:59 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 https://www.idratherbeachef.com/wp-content/uploads/2016/08/cropped-idratherbeachef-favicon-520-32x32.png I'd Rather Be A Chef https://www.idratherbeachef.com 32 32 Food Foraging: Reducing Food Waste Before It Starts https://www.idratherbeachef.com/food-foraging/ https://www.idratherbeachef.com/food-foraging/#respond Sat, 22 Apr 2017 23:07:38 +0000 https://www.idratherbeachef.com/?p=69261 The post Food Foraging: Reducing Food Waste Before It Starts appeared first on I'd Rather Be A Chef.

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Have you ever thought about foraging for food? It is truly amazing how many edible plants may be within walking distance of your house! Keep reading to learn how to get started in food foraging, how it reduces waste and can completely change the way you look at plants. While we were out, we found some wonderful flowers for a bouquet to liven up our table as well. Get up, get out and get going… Food foraging is really incredible.

Food foraging is all about knowing what to look for and how to prepare it.

We foraged wild fennel, dandelion greens, dandelion heads, wild hops and many more items. The white flowers are for table decoration!

Food Foraging: What’s it all about?

I think that there are some misperceptions out there about foraging for food. People think that everything we should buy is at the grocery store. Others have told me that it’s weird to walk around and pick things. Many people are worried about getting sick from picking the wrong things. What about pesticides? What do I wear to forage? The questions go on and on.

Let’s talk for a minute about grocery store greens. There are a bunch of different greens at the grocery store, but there are so many more available to eat. I promise that your grocery store never carries Wild Ramps (a flavor between garlic and basil… so yummy). The high end grocery stores might have dandelion greens, but why pay for what you can pick yourself? Also, going out and finding your own greens reduces the carbon footprint significantly!

Is it weird to go around and pick things? Well, that’s up to you to decide. Now, what I would not recommend is walking into your neighbors yard to forage without permission. They might take issue with that. But if you were to tell them that you wanted to pick their dandelions for them, I bet they would have no problem letting that happen. Typically, however, most foraging is not going to be in your yard or your neighbors. I’ll get to that in a bit.

What about getting sick or ingesting pesticides? These should be your #1 concern when considering foraging for food to eat. Using local experts, books and consulting google will be your first line of safety when food foraging. If something is questionable and you don’t have an expert to ask, it is better to lean on the side of caution. Only eat those things you are sure are safe. But how can you tell if there are pesticides? That’s more difficult, but the risk is mitigated when you start to find the right locations to forage.

I made the mistake when I first got to France of picking up about 50 horse chestnuts. I thought they were regular chestnuts simply because the nut looks very similar. Before working on them, I did a quick google search and found that it would have been a really bad idea to eat them. I mean REALLY BAD IDEA.  So they were sent to the compost pile. Lesson learned.

When you practice food foraging, you'll find wonderful things all around you like these wild hops that are perfect for an omelette.

These are wild hops. They taste like the most delicate asparagus… perfect for an omelette.

The Recipe Redux: Reducing Food Waste for Earth Day

This month’s Recipe Redux theme is showing how we reduce food waste in honor of Earth Day. I thought really long and hard about what to write about. At first, I came up with a list of things I could cook that would use almost every part of either the beast or vegetable. I’ll include those later in the post because some of them are pretty good ideas that we used in our catering kitchen.

One of the items I really wanted to talk about was reducing waste before you even head to the grocery store. The idea here is to plan out what you are going to eat for the week and use one protein several different ways. Buy your vegetables sparingly as they tend to go bad first and so on… but then I took another step backward from there. Why even go to the grocery store?

If you really want to reduce waste, go out and find your own food first. I promise you that after spending an hour or two food foraging, you’ll consume everything you gathered!

Reducing Waste through Food Foraging

Here’s a quick list of areas where we can help the environment and reduce waste by foraging our own food as compared to purchasing food in the grocery:

  • Growing: Fruits and vegetables use copious amounts of water, fertilizer and pesticides.
  • Farming: Multiple issues including climate change, genetic engineering, pollutants, soil degradation.
  • Processing: Massive resources needed for general cleaning, removal of leaves, washing, sanitizing and more.
  • Transporting: Think massive warehouses, planes (to transport crops from around the world), trucks. The supply chain here is very long.
  • Packaging: Ever take a look at your recycling bin to see just how much plastic is in there? Lettuce, strawberries, raspberries and blueberries all come in plastic clamshells. Buy loose veggies? What about the thin plastic bag we all shove our veggies into? Yikes.
  • Storing: The grocery store uses a lot of electricity to keep our produce cool. Keep in mind that grocery stores also throw away a massive amount of food that we don’t buy but they have to stock to keep the shelves looking full! Huge waste every day.

Food Foraging Can Help:

  • Bring awareness of just how wasteful we are as a society.
  • To reduce waste and environmental impact.
  • Deepen your knowledge of local plants and animals.
  • Introduce you to new people. If you see a tree or yard full of good things to eat, strike up a conversation to see if the person has excess or would trade for something you make (think of canned goods or a pie!).
  • Add more nutrients and diversity to your diet.
  • Get you closer to nature to understand just how much is around us.
With food foraging, dandelions, fennel and other leafy greens can be found easily.

I just love this platter and had to take another picture of all the items we foraged. Looks good- right?

How do I get started foraging for food?

Getting started can be easy. Here are some ways to get started:

  1. Find a local Foraging or Wild Edible MeetUp group. There is a growing movement for food foraging across the country.
  2. Research your local county extension office. If you find plants that you are having trouble identifying, the good people at your extension office may be able to help.
  3. Read some wild food foraging books, blogs and field guides specific to your region.

Starting food foraging safely:

  • Remember that with food foraging, it should be safety first. Never, ever taste or eat a plant, mushroom or anything else which you have not positively identified. If you have any question in your mind about whether it is safe to eat or not, err on the side of caution and don’t eat it!
  • Stay away from major roads and walkways. These are often sprayed with pesticides, herbicides and may have polluted runoff from road sprays or other toxic chemicals.
  • Try to avoid areas with lots of dogs! Dog feces have toxins in them that should not be ingested.
  • Be respectful of your neighbors and the property of other people. If it is not on public land, ask permission first.
Food foraging starts right in your yard with what you once thought were weeds!

Don’t spray the dandelions in your yard! Instead, pick the greens to make this delightfully bitter dandelion greens side dish.

Other Ways to Reduce Food Waste

Here’s a great list of other ways to reduce food waste from your kitchen:

Veggies:

  1. Buy responsibly from the grocery store.
    1. Check your produce for soft spots, mold or rot before buying them.
    2. Take lettuce bags / boxes from the BACK of the stack. Grocery stores need to sell food that is expiring first so they put the older food up in front!
    3. Purchase what you need and are able to eat within a couple days of purchase.
  2. When you have a surplus of vegetables, consider canning them. You are able to extend the shelf life out for months or years depending on how it is handled.
  3. Use your vegetable scraps for stock. If you’re not making stock anytime soon, put them in the freezer until you make them next time. The stock doesn’t care if the vegetables are fresh or frozen.
  4. Repurpose small quantities of usable vegetables. If you’re making an Egg Salad recipe with celery, save the base for stock and cut the remaining stalks into snack size. Place in some water and hold in the fridge. You may also use the leaves in salads or salad dressings.
  5. Inevitably you will have food waste. There is no way to avoid it. If possible, start a compost pile rather than sending it to a landfill. You’ll be amazed at just how much space organic waste consumes.

Proteins:

  1. I love buying proteins in bulk. Seems odd when talking about waste, but it really works.
    1. Cook a couple pounds of Pulled Pork or Shredded Chicken Thighs. Freeze them to use in quick recipes in the future.
    2. Save the trimmings for stock. If you’re not making that kind of stock, freeze the trimmings.
    3. You may buy in large bulk quantities with friends (think of buying a cow or a full pig). This can be an incredibly efficient method to reduce significant amount of waste!
  2. Plan your meals around the proteins you purchase. If purchasing chicken breasts, try making Sauteed Chicken Breasts with Vegetable Medley on Monday and Low Carb Chicken Fajitas on Tuesday. On Wednesday morning, make a Fajita Frittata. The best part with these recipes is using similar vegetables in all three of them as well.
  3. Freeze any unused raw proteins. When you need them in the future, pop them in the fridge overnight and you’re ready to go the next day.
  4. Eat or repurpose your leftovers! If you have leftover sauteed potatoes, add them to some eggs in the morning. Same for most veggies: they almost all taste good with eggs!
When you begin food foraging, you can transplant items like wild leeks right to your yard to make this wild leek flan.

Wild leeks are delicious. If you find them, you can replant them in your own yard easily. Treat yourself to this delicious wild leek flan… so good!

Final thoughts on getting started on your Food Foraging adventure:

On my day out food foraging in France with my friend Giuseppina from the Venice in Provence cooking school we found some really delicious wild edibles. Here’s what we made:

  • Wild Leek Flan
  • Wild Hop Omelette
  • Bacon Braised Dandelion and Poppy Greens
  • Wild Fennel Simple Syrup (delicious over strawberries!!)
  • Wild Fennel Blanc Manger
  • Dandelion Head Jelly

It was the perfect morning for to go foraging. The grass was covered with dew and it smelled of springtime. Who knows what we will find next, but I am looking forward to another foraging adventure!

Food foraging allows you to find wonderful herbs like wild fennel for this blanc manger dessert.

Wild Fennel Blanc Manger made with agar agar, ginger and strawberries. So light and delicious.

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How to Make Truffle Butter Easily at Home! https://www.idratherbeachef.com/how-to-make-truffle-butter/ https://www.idratherbeachef.com/how-to-make-truffle-butter/#respond Thu, 23 Mar 2017 13:44:50 +0000 https://www.idratherbeachef.com/?p=69230 The post How to Make Truffle Butter Easily at Home! appeared first on I'd Rather Be A Chef.

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As the saying goes… butter is better. If that’s the case, then truffle butter is the best. Stick with me for this easy-to-follow recipe on how to make truffle butter right in your own kitchen. So yummy.

This recipe for how to make truffle butter is: Gluten Free, Low Carb, Primal and just so savory.

How to make truffle butter in your own kitchen.

A little truffle butter on fresh baguette is simply delightful.

How to make truffle butter: it’s better!

Here’s an immutable truth about fresh truffles: they love fat and salt. It’s like a bizarre love triangle, but it works on so many levels.

In my opinion, butter is the absolute perfect medium to serve with the truffle. It has just enough fat to enhance the truffle and that buttery flavor which pairs ohhhh so well. Toss in some medium-ground sea salt, gray salt or Himalayan salt and you’ve just created heaven on earth.

You might think that I am being facetious, but just wait until you’ve tried it for the first time. It is a real game changer when it comes to butter.

So… want to know how to make truffle butter at home? Get the best butter you can find, some really nice salt and a fresh truffle. The rest will come together naturally.

What’s truffle butter?

Truffle butter is a mixture of salted butter and fresh truffles which have either been sliced or grated. Typically it is best to consume truffle butter quickly as it has a short shelf life. It may also be frozen for up to six months.

This particular butter is considered a “compound” butter. A compound butter is a mixture of butter along with other ingredients.

For this compound butter, it is best to use fresh truffles.

How to make truffle butter.

The truffles I used for this recipe came right from this huge collection from my friends… heaven on a plate.

Where can I buy fresh truffles?

You’re in luck! We sell fresh ORGANIC French Truffles directly from our friends truffle farm in the south of France.

Want to get your hands on one of the best ingredients on the planet? Just fill out the form below and you’ll start to receive information only about TRUFFLES!

What does truffle butter taste like?

Truffle butter tastes incredible. All at once you experience the creamy, melty butter spiked with salt and perfumed with fresh truffles. With the addition of the truffle, the butter takes on a nutty almost woody flavor with overtones of dank mushrooms.

When you learn how to make truffle butter, you’ll savor every slice.

How to make truffle butter easily at home!

Use enough grated fresh truffles so they are equally dispersed throughout the butter.

When to use truffle butter:

Truffle butter is not intended to be used for cooking! When the truffles are heated they tend to lose all their aroma and flavor. Just use regular butter to cook with and add the truffle butter on top.

A good example of how NOT to use truffle butter is under the skin of poultry before cooking. What you expect to be absolutely delicious will most likely taste like buttery poultry with black flecks in it.

Truffle butter is fantastic when used any of the following ways:

  • On a toasted baguette. Just slather it on and enjoy.
  • Added to a piping hot steak, grilled chicken or pan seared pork chops. Plop a dollop right on top.
  • Mixed with mashed potatoes.
  • Added to cooked Basmati rice.
  • As a sauce for fresh pasta or meat stuffed ravioli.
  • Melted and drizzled over popcorn.
  • Mixed in with freshly cooked french fries.

How much does truffle butter cost?

When you know how to make truffle butter, it doesn’t cost that much. Use the remnants of your truffles, grate them and mix them with room temperature butter.

Truffles themselves are expensive, but you always have waste and little bits that break off of the truffle. Save these little bits. They are perfect for truffle butter or to add to some truffle salt.

How to make truffle butter

You can store the log of truffle butter in the freezer for about six months. Just make sure it is sealed well.

Can I use truffle oil to make truffle butter?

The quick answer is maybe. Here’s why:

  1. Most truffle oil is fake. Manufacturers add in chemicals to make it taste like truffles. Typically they always taste awful. I’d say you are ruining good butter with bad truffle oil.
  2. It will be really spreadable. Let’s say that you find a really good truffle oil (we sell REAL truffle oil too!) and want to mix it with the butter. You need to whip it for a while to get it to incorporate properly. Once it is all mixed up, you’ll have some spreadable truffle butter.
  3. The cost will be lower. If you can find real truffle oil (made with tuber melanosporum), it will be significantly less expensive than using fresh truffles. You could also use some of the fresh truffle bits along with some truffle oil for a really nice truffle butter.

Truffle Butter VS. Truffle Salt:

Truffle butter is a compound butter made by adding salt and truffles. Truffle salt is typically sea salt which has been infused with bits of truffles. Truffle salt is used as a finishing salt just as truffle butter is a finishing ingredient. Use truffle salt on veggies, starches and proteins.

Most store-bought truffle salt is between 5-10% truffles and is often perfumed with truffle oil.

You may purchase truffle salt through us which is 30% fresh truffles with absolutely no truffle oil. Both summer and winter truffle salt is available.

Truffle Butter VS. Truffle Oil:

Truffle oil is typically made with chemicals which give it a massive, heady truffle scent. If you’ve ever been at a restaurant and can smell the truffle risotto from two tables over, it’s entirely fake. Real truffle oil is made with truffles and has a very delicate aroma. The flavor is spicy with notes of wood and earth. The beauty is in its subtle flavor.

The use of truffle butter and truffle oil is really interchangeable. They are both used for finishing and not during the cooking process. Truffle oil can make a really delightful dressing for salads.

How to make truffle butter

You can use your homemade truffle butter on bread, pasta or grilled meats!

Final thoughts on How to Make Truffle Butter:

The idea behind truffle butter is not to watch calories. It’s a treat. A luxury ingredient. Something that should be savored.

All that being said, look for really good butter with a high fat content. In the States, my suggestion is to buy unsalted butter so you may add in good, crunchy sea salt. The burst of salt with the butter and truffles is almost addictive.

I keep my truffle butter log in the freezer. Whenever I make something on the grill that just needs something simple added, I pull out the truffle butter. Heat up the knife under hot water and cut off some coins. Just place the frozen coins on the grilled meat right before serving. It’s just delightful.

Hopefully you learned something about how to make truffle butter in your own kitchen. The recipe is below and you may follow along in the video above! Let me know your thoughts and what you love with truffle butter!

How to make truffle butter

I love adding about and inch and a half of truffle butter to a cheese board. It’s a delightful surprise for people to find!

Truffle Butter Recipe

Learn how to make truffle butter with this easy to follow recipe!

  • 2 Sticks Butter (Unsalted)
  • 2 TBSP Truffle (Grated)
  • 2 TSP Kosher Salt
  1. Allow the butter to come to room temperature on the counter. This should take about an hour.

  2. Add all ingredients to a bowl.

  3. Mash together.

  4. Lay the butter on plastic wrap or parchment paper. Roll tightly into a log.

  5. Use immediately or freeze for future use.

I like to freeze my truffle butter to use throughout the year. To use on steaks or other grilled meat, simply remove from the freezer and slice with a knife that has been run under hot water. Put the truffle butter back in the freezer for future use.

Truffle butter will last about six months in the freezer. 

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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How To Make Truffle Oil In Your Kitchen https://www.idratherbeachef.com/how-to-make-truffle-oil/ https://www.idratherbeachef.com/how-to-make-truffle-oil/#comments Thu, 16 Mar 2017 05:00:54 +0000 https://www.idratherbeachef.com/?p=69209 The post How To Make Truffle Oil In Your Kitchen appeared first on I'd Rather Be A Chef.

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Looking to learn how to make truffle oil? Here’s a great resource to get you started. Fresh truffle oil is delicious as a salad dressing, used as a decadent dipping sauce for crusty baguette or as a finishing drizzle on soups or other savory dishes. You’ll be amazed at just how easy it is to make truffle oil.

This truffle oil recipe is: Gluten Free, Paleo, Low Carb, Vegetarian, Vegan, Primal and Wheat Belly Friendly.

How to make truffle oil

Fresh black truffles make this incredibly aromatic truffle oil.

Learning How to Make Truffle Oil

It’s surprising to me that I didn’t learn how to make truffle oil from my good truffle farming friends. Instead, I learned how to make truffle oil from Giuseppina, my Venetian Master Chef friend at her cooking school Venise en Provence.

Here’s are the secrets on how to make truffle oil:

  1. Use fresh truffles. Preferable winter truffles for the most flavor.
  2. Use good quality olive oil. Truffles are a very expensive ingredient. Don’t cheap out on the oil.
  3. Use extremely low heat. Truffles hate high heat.
  4. Let the truffles infuse the oil.
  5. When the oil cools, use immediately.

Seems simple enough. Really the hardest part to the whole process is getting fresh truffles.

How to make truffle oil

The truffles I used in this recipe to make truffle oil came directly from this basket. So fresh and fragrant.

Where do I get fresh truffles to make truffle oil?

You’re in luck. My good friends own an organic truffle farm in the south of France and we import them to the States!

Sign up below to receive:

  • Great information on what to look for when purchasing truffles (seasonal)
  • A fantastic Black Truffle packet with tons of tips and tricks with truffles (available 3/20/17)
  • Delicious Truffle Recipes (which are specific only to using seasonal truffles)
  • Quarterly updates from the Truffle Farm
  • Interesting product offers available only to subscribers!

How to make truffle oil:

To make truffle oil, we are going to gently warm good quality olive oil. The oil should be between the temperature range of 120 to 140 degrees Fahrenheit. Use an instant read thermometer to check the oil temperature.

When the oil has been heated, turn it off. Shave or grate the truffle into the oil. Allow to steep in the oil for 30 minutes or until the oil has cooled to room temperature.

How long does truffle oil keep?

When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly.

Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods.

The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms.

How to make truffle oil

Truffles everywhere. As I was taking the pictures, it smelled almost like dark chocolate. So yummy.

How much truffle oil should I use?

It all depends on how “truffled” your oil becomes. All truffles have different levels of pungency.

As a rule, summer truffles have less aroma and intoxicating flavor than winter truffles.

One truffle may have more flavor than another as well. No two truffles are exactly alike. They’re a lot like snowflakes… each one is unique.

So how much truffle oil to use depends entirely on how truffled the oil has become. I tend to use quite a bit, since fresh truffle oil tastes NOTHING like the oil that you buy in bottles. Homemade truffle oil is light, delicate and truly pleasing to eat.

What does truffle oil taste like?

Fresh, homemade truffle oil has a heady scent that is woody and reminiscent of dank mushrooms. The smell is not overpowering, but delicate.

Fresh truffle oil has a flavor which is a combination of the earthiness of the truffle and the spicy bitterness of good quality olive oil. It is a true tasting experience.

How to make truffle oil

The truffles will fall to the bottom after you make the truffle oil. Make sure you scoop them out with a spoon!

Why is truffle oil so expensive?

Homemade truffle oil is an expensive ingredient. I would call it a luxury ingredient, so plan to use it appropriately.

It is expensive for two reasons. First, truffles are very expensive and we’re going to use a good amount of the truffle in the oil. Second, quality olive oil is not cheap. When you combine both of these already expensive ingredients together, it creates a whole new “super” expensive ingredient!

If you are wondering why REAL store bought truffle oil is so expensive, just read the last paragraph. If you encounter inexpensive truffle oil, it is going to be made with chemicals meant to replicate the truffle flavor. Walk away quickly.

Should I use truffle oil to cook?

Thinking about searing your beautiful steak with truffle oil? Think again. Truffle oil is truly a finishing oil and should be treated as such.

When using truffle oil in a high heat environment like searing, sauteing, frying or even roasting in the oven… all the truffle flavor will disappear and you’ll be left just with the olive oil flavor.

Fresh truffle oil is an expensive ingredient. Give it the respect it deserves by using it properly and making it the star of the meal.

Thoughts on How to Make Truffle Oil:

Let’s make one thing clear: I’m not suggesting that you should use bottled truffle oil in just about anything. Unless it is made with REAL TRUFFLES, it is most likely chock full of chemicals and will ruin just about any recipe.

Wondering what truffle oil uses real truffles? Take a look at the ingredients on the label. If it says Tuber Melanosporum on the label, you’ve got some real truffles in there… most likely. Maybe the manufacturer just dropped some black truffle shavings at the bottom of the bottle before filling it with fake, chemical truffle oil. It’s hard to tell, which is why I love making my own truffle oil.

If you are going to make truffle oil, you need to be using real, fresh truffles. Kick any frozen truffles to the wayside. They will taste like wet, stinky cardboard. Want to use “preserved truffles” or the kind of gross looking “truffles in sauce” you see online? They’re just not good and not worth the money.

Truffles are seasonal, which is something I love about them. Enjoy them when they are fresh! During the off season, you’ve got something to look forward to. The thrill of anticipation. Delicious.

How to make truffle oil.

This is the truffle I used when I learned how to make truffle oil. This is an excellent example of a prime winter truffle.

Fresh Truffle Oil

A delightful ingredient combining high quality olive oil and fresh truffles. A true luxury ingredient that tastes incredible.

  • 1/2 Cup Olive Oil (High Quality)
  • 1 TBSP Fresh Truffle (Winter. Use 2 TBSP Summer Truffle)
  1. Heat the oil in a small pan to 130 degrees.

  2. Turn off the heat.

  3. Slice or grate the truffle into the oil.

  4. Allow to steep for 30 minutes or until the oil has cooled to room temperature.

PLEASE NOTE: This recipe has a VERY LIMITED shelf life of two to perhaps three days. My recommendation is to use it immediately rather than making it ahead or keeping leftovers.

Go ahead and use this as a finishing oil, a dipping oil for bread or added to a truffle risotto or pasta. 

Want to use it as a salad dressing? That’s easy too… and so simple. Lightly coat the salad with the fresh truffle oil and add some coarsely grated Himalayan or Gray Sea Salt. That’s it. Delightfully simple and tasty. 

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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Roasted Garlic Mashed Potatoes: Heaven in a Bowl https://www.idratherbeachef.com/roasted-garlic-mashed-potatoes/ https://www.idratherbeachef.com/roasted-garlic-mashed-potatoes/#comments Tue, 14 Mar 2017 14:30:30 +0000 https://www.idratherbeachef.com/?p=69188 The post Roasted Garlic Mashed Potatoes: Heaven in a Bowl appeared first on I'd Rather Be A Chef.

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Mashed, smashed or bashed… these potatoes are going to come out tasting fantastic. Why? They’re roasted garlic mashed potatoes. A flavor combination made in heaven. Just add in some butter and we’re ready to go!

This roasted garlic mashed potatoes recipe is: Gluten Free, Vegetarian and Fantastic.

Awesome roasted garlic mashed potatoes recipe

The butter poached garlic tastes so incredible you’ll wonder where this recipe has been your whole life.

Best Recipe For Roasted Garlic Mashed Potatoes

Yes, I believe that this is the best recipe for roasted garlic mashed potatoes. My family would agree. It is just so good.

What makes it so good is the garlic. We are going to poach the garlic in butter for about 45 minutes. The garlic and butter become infused, mellow and sophisticated at the same time. It tastes even better than it sounds.

After the garlic and butter have completed their slow dance over a double boiler, we’re going to flood the steaming hot mashed potatoes with the buttery goodness.

It’s simple. It’s so tasty. And… it’s ridiculously easy to make.

How to make roasted garlic mashed potatoes:

So here’s how to make these ambrosial potatoes in quick overview:

  1. Poach the Garlic: Get the garlic going. It takes a while.
  2. Peel the Potatoes: This takes four or five minutes.
  3. Cook the Potatoes: You may cook in stock or water. Stock tastes better but water gets the job done.
  4. Mash the Potatoes: We’re looking for fork tender potatoes. Mash them with the back of a fork.
  5. Douse the Potatoes: With the butter poached garlic along with salt and pepper.

I believe that these potatoes taste best after they have cooled for 6-8 minutes. So buttery, garlicky and good.

Buttery roasted garlic mashed potatoes recipe

Goodness gracious! Great potatoes are on their way…

Roasted Garlic Mashed Potatoes without Dairy:

You can make this recipe by minimizing the dairy easily. Here’s how:

  • Use Clarified Butter. Clarifying the butter removes MOST of the milk solids. Learn how to clarify butter right in your kitchen!
  • Use Ghee. Ghee is similar to clarified butter. Instead of skimming the milk solids off the top of the warmed butter, the milk solids are toasted and fall to the bottom of the pan. You can purchase 100% Dairy, Casein & Lactose Free Ghee online.

If you have an intolerance to dairy but still want that buttery flavor, ghee may be the best way to go. Keep in mind that ghee has a more nutty flavor than clarified butter due to the milk solids being toasted.

Making roasted garlic mashed potatoes with the skin:

It is easy to make this recipe with or without the skins. If you look at the pictures in this post, you’ll see that this batch of roasted garlic mashed potatoes has the skins on.

Since we will be cooking the potatoes until they are fork tender, it doesn’t matter if the skins are on or not. Simply mash the skin-on-potatoes with the backside of a fork the same way you would with peeled potatoes.

The end result will be a more rustic potato dish that has a very pleasing mouthfeel. In our house, we love to eat these potatoes either way!

Piping hot roasted garlic mashed potatoes

Do you see just how golden these potatoes are? It looks like they are glowing. So good.

Making Butter Poached Garlic:

Butter poached garlic is delicious and easy to make. Here’s how:

  1. Chop the garlic.
  2. Add the garlic and butter to a double boiler
  3. Poach for 45 minutes to an hour.
  4. Remove the milk solids as they form.
  5. Smash the garlic with a fork.
  6. Pour over potatoes, rice, quinoa or anything else delicious sounding.

Great Mashed Potato Recipes:

Love mashed potatoes? Here are some of my yummy recipes:

Creamy Mashed Potato Recipe
Sinfully Delicious Smashed Potatoes
Cauliflower Mashed “Potatoes”

Delicious roasted garlic mashed potatoes

I made a HUGE batch of potatoes that mashed so easily in this giant bowl. Garnish with parsley or chopped chives.

Final thoughts on the Roasted Garlic Mashed Potatoes Recipe:

All I can say is that these are the absolute best mashed potatoes I’ve eaten. They are completely worth the wait!

Although it seems as though it takes a lot of time to make these potatoes, it is really just cooking time. The actual “hands-on” time is only about 5-7 minutes for the whole recipe. You can be making the main dish easily while these spuds are cooking away.

I hope that you love this recipe as much as we do. Please leave your comments below and rate the recipe!

the best garlic roasted mashed potatoes

I just want to take a fork and plunge it into these awesome mashed potatoes. So good.

The Best Roasted Garlic Mashed Potato Recipe

Buttery, delightfully simple mashed potatoes. Make more than you need… everyone will ask for seconds!

For the Garlic

  • 3 Cloves Garlic (Peeled & chopped)
  • 1/2 Cup Butter

For the Mashed Potatoes

  • 2 LBS Yellow Potatoes (Peeled)
  • 1.5 Cups Stock (Beef, chicken or vegetable)
  • 1.5 TSP Salt
  • 1/2 TSP Pepper

For the Garlic

  1. Setup a double boiler over medium-low heat.

  2. Add the butter and garlic.

  3. Cook for 45 minutes to 1 hour. Skim off any milk solids.

For the Mashed Potatoes

  1. When the garlic has cooked for about 30 minutes, add the peeled potatoes to a pot with a tight fitting lid.

  2. Add the stock and place over medium-high heat.

  3. Cook for 30 minutes or until fork tender. If the cooking liquid runs low, add in water.

Making the Garlic Mashed Potatoes

  1. When the potatoes are cooked, remove from the pot and place in your serving dish.

  2. Mash with the backside of a fork. 

  3. Mix the garlic butter with a fork, smashing some of the garlic.

  4. Pour the garlic butter over the potatoes and serve hot.

Here are some great ideas to add to the butter while poaching the garlic:

  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Chives
  • Red Pepper Flakes

The potatoes should be soft enough to simply mash with the back of a fork. If you are looking for whipped potatoes or riced potatoes, this is not the recipe!

We have found that the potatoes actually taste BETTER when the are not piping hot right off the stove. Give them about 6-8 minutes to cool, then taste them again. The butter flavor really comes to the forefront.

Lastly, if you have any black truffle salt… use that. Holy moly is it good.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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Truffle Risotto: Creamy & Decadent https://www.idratherbeachef.com/truffle-risotto/ https://www.idratherbeachef.com/truffle-risotto/#comments Sun, 12 Mar 2017 07:31:46 +0000 https://www.idratherbeachef.com/?p=69140 The post Truffle Risotto: Creamy & Decadent appeared first on I'd Rather Be A Chef.

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If you’re lucky enough to get a black truffle, make sure you give this truffle risotto recipe a try! The flavor is simply intoxicating. With my easy-to-follow instructional video you’ll be enjoying this delicacy in no time. Black truffle risotto is one of my favorite dishes.

This Black Truffle Risotto recipe is: Gluten Free, Vegetarian and loaded with delicious truffle flavor.

Black Truffle Risotto: A delightful dish

We’re incredibly fortunate to be good friends with an organic truffle farmer in France. Prior to moving to France, I never really had the opportunity to enjoy the subtle nuances of truffles. I have to say that it has been an incredible experience learning how to cook both summer and winter truffles.

I learned how to make this awesome risotto dish from Giusepinna, who is a true Venetian master chef, at her cooking school Venise en Provence. The beauty of this dish is the simplicity. Don’t add too much…  just let the truffle stand out as the star.

Since working with Giuseppina, we have enjoyed this recipe five or six times with family and friends. It comes out perfect, every time. I hope you enjoy it as much as we do.

Want your own truffles? We will deliver!

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  • Information for purchasing fresh, Perigord Truffles direct from France (seasonal)
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Delicious black truffle risotto... so creamy and rich!

Oh man… this winter truffle risotto is just so tasty. I love shaving the truffles super thin, right on top!

What is black truffle risotto?

Black truffle risotto is a normal risotto with the addition of both grated and shaved black truffles. The grated truffles are mixed into the risotto while the shaved truffles are added as a garnish prior to serving. To allow the truffle’s flavor to be more pronounced, less parmesan is used than in a standard risotto.

What does truffle risotto taste like?

Truffle risotto tastes unlike any other risotto. It has a deep, earthy flavor with a distinctive aroma… smelling a bit woody with a dank mushroom overtone. The overall tasting experience will depend completely on the quality of the truffle.

Summer truffle risotto will have a lighter, mushroom-like flavor. Winter truffle risotto will be very complex with an umami (an almost nutty, meaty flavor) to it. If you are using REAL truffle oil (tuber melanosproum on the label) it will have a light olive oil fruit flavor with mushroom characteristics.

winter truffle risotto is just so tasty.

Scoop up some creamy, truffle risotto. It’s just so good.

How do you make truffle risotto?

To make truffle risotto, follow these simple steps:

  1. Heat stock on the stove. Adding cold stock to the risotto will result in a grainy risotto that takes forever to cook.
  2. Add arborio rice to a hot pan. Allow the rice to toast a bit in the pan before adding the stock.
  3. Add stock in 1/2 cup increments. Doing so allows the starches to form, creating a “creamy” risotto.
  4. Stir and cook for approximately 20 minutes. Some rice will take more time, some will take less. Add salt after 15 minutes to taste.
  5. Add in parmesan. Grate a touch of parmesan to not overpower the truffle. Add butter if you would like for additional richness.
  6. Grate black truffle. Add in as much truffle as you feel comfortable. Grating the truffle allows the flavor to permeate the risotto.
  7. Serve immediately. Letting the risotto sit will make it gummy as the rice continues to absorb moisture.
  8. Garnish with freshly shaved truffles. Save some of your truffle to shave on top for a wonderful presentation and a decadent side dish.

What goes with truffle risotto?

Wine: Looking to pair your truffle risotto with wine? Be careful to not overpower the truffle flavor. It should be the star of the show. The best pairing is going to be a Brut Champagne with a light, biscuity flavor. If no champagne is available, try a light red such as a Pinot Noir.

Food: Truffle risotto pairs well with grilled meats and vegetables. For a completely fantastic dining experience, pair it with a Sous Vide Porterhouse Steak or Perfect Pan Seared Pork Chops. The smokey flavor from the grill compliments the earthiness of the truffle very well.

black truffle risotto recipe with shaved and grated truffles

We use both shaved and grated truffles in my decadent black truffle risotto recipe!

Looking for other great dinner ideas?

Check out my recipes that will pair fantastically with this delightful risotto:

Grilled Beer Can Chicken
Roasted Leg of Lamb Recipe
Grilling Pork Chops to Perfection
45 Minute Roasted Chicken
Sauteed Chicken Breast with Zucchini Medley

winter truffle risotto with parmesan

With just a hint of parmesan, the king of this truffle risotto is the truffle!

Final thoughts on the Truffle Risotto Recipe:

Here’s the scoop… If you have a truffle or two hanging around, you need to use them. Truffles have a VERY limited shelf life of less than 10 days from when they are removed from the ground.

To maximize the “truffle effect,” my suggestion is to store your truffles with eggs, rice or even ground cornmeal. The truffle scent will infuse with these ingredients and make them taste absolutely fantastic!

Additionally, after you have sliced or grated your truffles, save the little bits and add them to compound butter or toss them directly into the dish you are making. Leave no truffle bits behind!!

black truffle risotto recipe

If you’ve got some truffles, go ahead and make this yummy black truffle risotto. You’ll love it!

Creamy Black Truffle Risotto

Get the most out of your truffles with this decadent and creamy black truffle risotto recipe.

  • 2 Cups Arborio Rice
  • 6 Cups Chicken Stock (Unsalted)
  • 2 TSP Kosher Salt
  • 1 TBSP Parmesan Cheese (Grated)
  • 2 TBSP Butter
  • 1 Black Truffle
  1. Heat the stock in a separate pot. It must be hot when added to the risotto.

  2. Heat a large pan and add the rice. Toast the rice for 2-3 minutes.

  3. Add the stock in 1/2 cup intervals. You will add stock more quickly in the first 10 minutes. Do not allow the pan to run dry and stir frequently to prevent sticking.

  4. Add in the salt after 15 minutes of cooking.

  5. Cook, stirring constantly, until the rice is cooked al dente. Approximately 20-25 minutes. Remove from the heat when cooked.

  6. Add in the butter and parmesan. Taste and adjust the seasoning.

  7. Using a microplane grater, grate some of your truffle into the risotto. Mix well.

  8. Top with thin slices of truffle. Serve immediately.

You may use beef or vegetable stock if you would like. Just make sure that there is no sodium! 

Your rice may need more than the six cups of stock, or less. It all depends on the rice and how you like it cooked. I prepared eight cups of stock and used just over six.

If you let your risotto sit, it will turn from creamy to gummy in a heartbeat. Make sure that you serve it quickly after cooking.

Looking to reheat your truffle risotto? Easy. Use a non-stick pan and heat the risotto first. Once it is hot, add in water in 1/2 cup increments until it is creamy and delicious again.

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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Zesty Lemon Garlic Chicken Wings https://www.idratherbeachef.com/lemon-garlic-chicken-wings/ https://www.idratherbeachef.com/lemon-garlic-chicken-wings/#comments Fri, 10 Mar 2017 06:05:26 +0000 https://www.idratherbeachef.com/?p=69111 The post Zesty Lemon Garlic Chicken Wings appeared first on I'd Rather Be A Chef.

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There is so much more to this recipe than simply adding lemon and garlic to chicken wings. This lemon garlic chicken wings recipe is loaded with fresh herbs, packed with a fiery punch of hot sauce and mellowed out with flowery honey. It’s awesome and only takes a minute to make!

This Lemon Garlic Wings recipe is: Gluten Free, Paleo, Low Carb, Primal and overflowing with flavor.

Lemon Garlic Chicken Wings are FLAVOR BOMBS!

Around our house, wings are a favorite for lunch or dinner. My kids just LOVE them, so I make a lot of wings. I’m always playing with different preparations and recipes for new wing sauces. This lemon garlic sauce was a happy accident.

I was trying to make more of a traditional lemon garlic wing sauce with just lemon, garlic and a few herbs. I left the kitchen for a minute and when I came back my son had dumped a bunch of hot sauce into the mix. Ok.

My concern was the amount of acid when combining hot sauce and lemon juice. Yikes- it really curls your teeth. Add in a touch of honey and BLAMMO! A delicious lemon garlic wing sauce with just the right amount of heat. I hope you love it too.

Incredibly delicious lemon garlic chicken wings

Combine lemon, garlic, herbs, hot sauce and honey for one incredibly spirited chicken wing recipe!

Grilled Lemon Garlic Chicken Wings

When cooking chicken wings, it is best to cook them without the sauce. If you go into any restaurant, they are going to (most likely) deep fry the wings first and add sauce after. Some restaurants blanch, steam, bake or even microwave (nasty) the raw wings before they fry them to save time cooking. One thing applies: they are never coated with the sauce while cooking.

You can learn how to grill chicken wings with my helpful step-by-step instructions. Here’s a snapshot on how to grill wings:

  1. Add the wings to a hot grill and lower the heat to medium.
  2. Cook one side for 4-5 minutes. Flip and repeat.
  3. Often times the flats will finish cooking prior to the drums. The flats also like to cause more flare-ups! Keep your eye on them.
  4. The wings are cooked when they have reached an internal temperature of 165 degrees.

After they are done cooking, simply add them to a bowl with some of the lemon garlic sauce. Lightly coat with tongs and serve hot. They taste really good when loaded up with the herbs.

Lemon Garlic Chicken Wings in the Oven

There are a number of different methods to cooking chicken wings in the oven.

One way is slow and low, allowing the fat in the wings to render and the skin to crisp up. This is a great method, but takes forever.

Another method is to blast them with heat in the beginning to crisp the skin, reduce the heat to prevent burning and finish them off under the broiler. This method takes about 20 minutes and is my favorite.

Once you have cooked the wings to 165 degrees, remove them from the oven. Give them a bath in the lemon garlic sauce and serve hot.

Lemon garlic chicken wings recipe!

Even though the lemon garlic wing sauce looks a bit thin, it coats the wings so ridiculously well!

How to Prepare Chicken Wings

 Check out my video on how to prepare chicken wings for the grill or for the oven.

Love Chicken Wings? 

Get more of my wing recipes here:

Crispy Baked Chicken Wings
Thai Sweet Chili Wings
Smoked Wings
Devilishly Spicy Hot Wings

Righteous lemon garlic chicken wings are ready in no time flat.

Grab a wing, rub it in some of the extra sauce and chow down. They are righteous!

Final thoughts on the Lemon Garlic Chicken Wings Recipe:

There are a couple things I want to talk about with this recipe related to the HEAT.

First, when you combine lemon and hot sauce, for some reason they seem to be HOTTER than normal. We eat Cholula hot sauce daily in our house and normally it doesn’t taste all that spicy. When it is added to the lemon, my lips were burning and mouth felt like an oven. It was unexpected and awesome.

The takeaway: be cautious when adding the hot sauce. Make sure that you taste it first, then add more if you are comfortable with the level of heat.

Second, you can use whatever hot sauce you like. We love Cholula, but it would be tasty with Tabasco or even Franks Red Hot. Just use a good, quality hot sauce.

Lemon garlic chicken wings recipe with tons of herbs for flavor and freshness!

Tons of herbs give this lemon garlic chicken wing sauce so much flavor and freshness. You’re going to love them!

Zesty Lemon Garlic Chicken Wings

With heat and style, these lemon garlic chicken wings will make you smile! Loaded with fresh herbs, lemon, garlic and love. Serve this sauce on grilled or oven baked wings.

For the wings

  • 32 Wings (Total count)
  • 1 TBSP Salt
  • 1/2 TBSP Pepper

For the Lemon Garlic Sauce

  • 1 TBSP Honey
  • 2 TBSP Olive Oil
  • 1 Clove Garlic (Minced)
  • 2 TBSP Hot Sauce
  • 2 TBSP Lemon Juice
  • 2 TBSP Parsley (Flat leaf, chopped)
  • 1/2 TBSP Rosemary (Chopped)

For the wings

  1. Preheat your grill.

  2. Salt and pepper the wings.

  3. Add to the grill. Cook for 5 minutes. Flip and repeat 3X (total cook time should be between 12 and 20 minutes depending on your grill). Cook until the internal temperature of the wing is 165 degrees.

For the Lemon Garlic Sauce

  1. Add all the ingredients to a bowl. Mix well.

Making the Lemon Garlic Chicken Wings

  1. Add the cooked wings to a fresh bowl.

  2. Pour over 3-4 TBSP of the Lemon Garlic sauce. Mix well with tongs. 

  3. Add more sauce if you would like. Serve remaining sauce as a dipping sauce in a separate bowl.

For sweeter wings, add in more honey.

 

For a thicker sauce, add in some corn starch or arrowroot. When the sauce hits the cooked wings, it will activate the starch and thicken quickly.

 

Want less garlic punch? Try using roasted garlic instead. The flavor will be completely mellow.

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Chipotle Aioli Recipe https://www.idratherbeachef.com/chipotle-aioli-recipe/ https://www.idratherbeachef.com/chipotle-aioli-recipe/#comments Wed, 08 Mar 2017 08:52:57 +0000 https://www.idratherbeachef.com/?p=69108 The post Chipotle Aioli Recipe appeared first on I'd Rather Be A Chef.

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Are you ready for some intense flavor? You’re going to love this Spicy Chipotle Aioli Recipe… It’s ready in under 2 minutes (yes, two minutes!) and is the perfect sauce for so many different recipes from seafood to sandwiches and everything in between. Let’s take a look at just how to make this awesome aioli.

This Chipotle Aioli Recipe is: Gluten Free, Paleo, Low Carb and Stunningly Satisfying.

Chipotle Aioli Recipe: Eat it up.

Years ago, my wife and I were at a delicious restaurant in Cleveland enjoying a wonderful meal. Caroline ordered the moule frites (mussels with french fries). The pot of mussels was huge with a crispy serving of shoestring potatoes. It just looked like a masterpiece and smelled even better.

What really stuck with me was the sriracha aioli which accompanied the mountain of seafood. It had such an interesting flavor and made a truly remarkable impact on the dish. The aioli was spicy with a wallop of garlic, yet smooth and unctuous at the same time.

Since that night, I have been playing with different combinations of aioli. They are all just so tasty. Over the years I have made so many different flavors that sometimes they all blend together. This spicy chipotle aioli is one of our favorites. With some smoke, spice and garlic, it is perfect for wings, seafood or even slathered over your favorite burger.

You can make this chipotle aioli recipe in under 2 minutes!

You can make this chipotle aioli recipe in under 2 minutes!

What does Chipotle Aioli taste like?

An aioli is basically a fresh mayonnaise with raw garlic added to it. So it naturally has a very heavy garlic flavor that most people love when combined with the smooth mayonnaise.

Chipotle Aioli tastes like fresh aioli with the additional flavor components of natural smoke and spice. The spiciness of the chipotle aioli can be controlled by how much hot sauce is used in the recipe.

How to Make Chipotle Aioli:

Learning how to make chipotle aioli is really simple. All you need is an immersion blender and to follow these steps:

  1. Combine egg, garlic, lemon juice, extra light olive oil and Chipotle Tabasco in an immersion blender beaker.
  2. Blend on high until the Chipotle Aioli has formed.
  3. Transfer from the beaker to a bowl and serve immediately.
Use this chipotle aioli recipe as a dip, a condiment or a sauce. Super versatile.

Use this chipotle aioli recipe as a dip, a condiment or a sauce. Super versatile.

Making Chipotle Aioli with Mayonnaise

If you want to make a chipotle aioli recipe with store bought mayonnaise, it is easy to do but will not have the flavor of a fresh made aioli. Here are the steps:

  1. Blend fresh garlic with Chipotle Tabasco sauce.
  2. Whip together with store bought mayonnaise.
  3. Serve immediately.

Using store bought mayonnaise may slightly extend the shelf life, but remember that the fresh garlic will develop bacteria even when made with shelf stable products.

How long does aioli last in the refrigerator?

After making your aioli, it should be consumed within 3-5 days if properly refrigerated. Keep in mind that aioli is made with raw eggs and should be refrigerated.

Aioli will spoil faster if kept out of refrigeration for too long. You should always avoid keeping fresh aioli in direct sunlight (think BBQ or Clam Bake).

Recipes that love Chipotle Aioli:

Baked Chicken Leg Quarters
Grilled Beer Can Chicken
Grilled Chicken Wings
Awesome Grilled Artichokes
Oven Baked Chicken Tenders
Grilled Asparagus

Final thoughts on the Chipotle Aioli Recipe:

Last week I thought about making some grilled chicken wings. They are one of the family favorites. I had some of the chipotle aioli on hand and decided to coat the wings with it.

WOW. So good with some fresh chopped parsley. Bright, spicy and luscious all in one bite. The recipe is coming soon, so stay tuned!

Let me know your thoughts on this version of aioli. What are your favorites?

My chipotle aioli recipe is garlicky with a side of WOOO-DANG!

My chipotle aioli recipe is garlicky with a side of WOOO-DANG!

Chipotle Aioli Recipe

A spicy, creamy aioli with a deep, smoky flavor. Perfect slathered on burgers, with seafood or as a wing dipping sauce too!

  • 1 Cup Extra Light Olive Oil
  • 1 Large Egg
  • 1 TBSP Lemon Juice
  • 1 Clove Raw Garlic
  • 3 TBSP Chipotle Tabasco Sauce
  1. Combine all the ingredients in the beaker for an immersion blender.

  2. Blend until thick and creamy. 

  3. Taste. Adjust seasonings (add salt or pepper if you would like). Serve immediately or chill before serving.

Not a fan of Chipotle Tabasco Sauce? That’s ok. You can use the juice from a can of Chipotles in Adobo sauce. 

 

Want to control the heat? Add in less Chipotle Sauce and continue to blend while tasting and adding more.

 

You may also use other hot sauces in the place of chipotle. This aioli recipe is delicious with Cholula brand hot sauce too!

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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How to prepare chicken wings https://www.idratherbeachef.com/how-to-prepare-chicken-wings/ https://www.idratherbeachef.com/how-to-prepare-chicken-wings/#respond Mon, 06 Mar 2017 11:41:36 +0000 https://www.idratherbeachef.com/?p=69102 The post How to prepare chicken wings appeared first on I'd Rather Be A Chef.

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Learning how to prepare chicken wings can be a little intimidating if you have never done it before. In this easy-to-follow video, I’ll show you just how easy preparing wings can be. All you need is a sturdy cutting board, sharp knife and good wings!

How to Prepare Chicken Wings Like a Pro

When I bought my first package of raw chicken wings, I had no idea that they were going to come fully assembled. My thought was simple: buy wings, cook wings, enjoy wings. Nobody told me that they needed to be chopped apart first.

My first thought was to use my gigantic Shun cleaver. I never really had an opportunity to use it before and slicing through bone is kind of its job… right? Do me a huge favor and never, ever use a cleaver to try to slice chicken wings. All it does is make a mess.

Figuring out how to prepare chicken wings took me a little time, but eventually I got the hang of it. Now, after slicing through several thousand wings, I’m happy to be able to show you how to do it as well.

How to prepare chicken wings

Once you know how to prepare chicken wings, there’s no need to go out to buy expensive restaurant wings! Make them right at home!

The Best Way To Prepare Chicken Wings

Follow these easy steps to learn how to prepare chicken wings:

  1. Equipment: You’ll need a good cutting board and a sturdy, sharp knife. I use a boning knife, but a utility or chef knife will work well.
  2. Wings: Look at the wings before you buy them. Get the package with the least feathers and the most meat. Wings come in standard packages. Buy the heaviest one.
  3. Process: Place the wing upside down on your cutting board. Find the joint between the drum and the flat. Slice through the joint.
    1. If your wing has a tip, find the joint between the flat and the tip. Slice down through the joint and remove the tip.
    2. After the wing has been separated, slice of any remaining feathers.
    3. Slice off any extra skin. I like to slice off the skin flap from the leading edge of the flat.
  4. Seasoning: If you are going to bake or grill the wings, liberally salt and pepper the wings before cooking.

How to prepare frozen chicken wings

You have to let the wing thaw first prior to preparing the wing.

Once the wing has thawed, follow the instructions above.

How long will chicken wings last?

Everything depends on when you bought the wing and when it was packaged. A good rule of thumb is to follow the expiration date on the package.

All too often, however, the expiration date is wrong.

Here are some good indications that your raw chicken wings have spoiled:

  • Smell: If they smell terrible when you open the package, they are bad. Raw chicken should have a neutral or slightly sweet smell.
  • Feel: If your wings feel slimy and are sticking to one another, they are bad. Raw chicken wings should feel damp to the touch, never sticky.
  • Sight: If your wings have a gray or greenish tint to them, they are bad. Uncooked chicken wings should be white or slightly yellow, dependent on the chicken varietal.

Recipes for Chicken Wings:

Grilled Chicken Wings
Crispy Baked Chicken Wings
Smoked Chicken Wings
Thai Sweet Chili Wings
Spicy Hot Wing Recipe

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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How to clarify butter: Video & Step-by-Step Instructions. https://www.idratherbeachef.com/how-to-clarify-butter/ https://www.idratherbeachef.com/how-to-clarify-butter/#comments Sat, 04 Mar 2017 10:29:29 +0000 https://www.idratherbeachef.com/?p=69086 The post How to clarify butter: Video & Step-by-Step Instructions. appeared first on I'd Rather Be A Chef.

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Learning how to clarify butter is easy. Follow along with me in the video below to see exactly how it is done. We’ll also go through some great ideas on how to use clarified butter!

Clarified butter is gluten free, low carb and paleo friendly!

How to Clarify Butter

The steps to clarify butter are simple:

  1. Setup a double boiler. Add a pot to your stove with about 1″ of water. Place a heatproof bowl on top of the pot (it needs to sit above the water, not in the water!). Bring the water to a boil.
  2. Add the butter. Once you add the butter to the double boiler, it will start melting quickly.
  3. Skim. You will see the milk proteins start to rise to the top. Skim them off with a spoon. You will not get all of them, but that is ok!
  4. Remove the bowl. You should use an oven mitt to remove the bowl from the double boiler. It will be hot. Also, wipe the water off the bottom so it does not drip into the clarified butter.
  5. Strain. Using a cloth, coffee filter or cheesecloth strain the butter to catch any remaining milk proteins. NOTE: Be sure not to let any of the water that has separated from the butter at the bottom of your bowl into the strainer. The water will be a cloudy white and should not be strained.
  6. Transfer: Add the clarified butter to a covered container. Refrigerate.
learn how to clarify butter easily with my how-to video

Learning how to clarify butter is easy. Just follow the steps in the video or in this post!

What is Clarified Butter Used For?

You can use clarified butter as a replacement for normal butter for just about any purpose except baking. If clarified butter is used for baking, the results will most likely come out greasy without the milk proteins.

Here are some great uses for clarified butter:

  • Sautéing. Without the milk proteins, the clarified butter has a higher smoke point. A higher smoke point allows you to saute without the butter burning.
  • Frying. Most foods are fried in oil at 350 degrees. Clarified butter has a smoke point of about 400 degrees. So long as you are careful to regulate the temperature, clarified butter can be used for frying.
  • Braising. When food is braised, it is first seared in a hot pan. Clarified butter is a great option for searing.

Why is my clarified butter not clear?

Typically, when clarified butter is not clear it is due to the temperature being too high when melting the butter. The butter is meant to be melted over a gentle simmer in the double boiler.

In the video, I was losing daylight so I boiled the water hard, which resulted in a cloudy clarified butter. A lower, more gentle heat will always produce clear butter.

When you know how to clarify butter, you can use it for all kinds of different dishes from seafood to potatoes!

When you know how to clarify butter, you can use it for all kinds of different dishes from seafood to potatoes!

Are clarified butter and ghee the same?

Clarified butter and ghee are not the same. Here are the differences:

  1. Clarified butter. It is made by gently heating the butter, skimming off the proteins and separating the water. The resulting clarified butter has a buttery flavor.
  2. Ghee. The process to make ghee uses the heat to evaporate the water and brown the proteins, which sink to the bottom of the butterfat. The toasted milk proteins are filtered from the ghee. As a result of the toasted milk proteins, ghee has a nutty flavor.

Where to keep clarified butter?

If your clarified butter has had all the protein and water removed, it is relatively shelf stable. I keep mine near the stove to use in the place of olive oil without refrigeration.

According to What’s Cooking America you can store your clarified butter at room temperature for up to six months. They do note, however, to not let ANY water get into your clarified butter. Even a drop can cause bacteria and spoilage.

Clarified butter will last much longer in the refrigerator and for an extremely long time when frozen.

Looking for some recipes to use with clarified butter?

Here are some great ones to substitute clarified butter for butter:

Lemon Butter French Green Beans
Butter Braised Carrots
Bratwurst and Buttered Cabbage
How to Saute Onions
Pan Seared Pork Chops
Flat Iron Pan Seared Steak

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Luscious Leg of Lamb Recipe https://www.idratherbeachef.com/leg-of-lamb-recipe/ https://www.idratherbeachef.com/leg-of-lamb-recipe/#comments Mon, 27 Feb 2017 12:54:20 +0000 https://www.idratherbeachef.com/?p=69016 The post Luscious Leg of Lamb Recipe appeared first on I'd Rather Be A Chef.

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You’re about to dive into a super tender, absolutely delicious roasted leg of lamb recipe. Looking for more reasons to keep reading? We’re going to make it a one-pot-meal with delightfully tasty roasted vegetables and top it with a fantastic gravy made from the cooking juices. If you’re thinking of making leg of lamb, you’re going to love this recipe.

This leg of lamb recipe is: Gluten Free and Easy to Make.

A perfectly easy leg of lamb recipe with herbs, mustard and roasted veggies all in one pot!Your Go-To Leg of Lamb Recipe!

If you’re like me, then you love lamb. Just about any kind of lamb… shanks, shoulders, ribs, chops, racks, saddles and the legs. However, I’ve learned over the years that it is a different story ordering lamb at a restaurant versus cooking it at home. For some reason lamb is intimidating to cook at home. At my cooking school so many students came through that were terrified to buy lamb, particularly the leg. The most common question was “what do I do with it?”

Well, the easiest answer is to roast it. Why? All you need to do is season, coat in mustard, add some aromatics and roast. It is just that simple. No need to worry about butchering the leg. Just take it out of the vacuum sealed bag and plop it onto some cut veggies. A couple hours later you will be noshing on a yummy dinner.

You can use this recipe for either bone-in or deboned leg of lamb. You will need to adjust the cooking time (about 1/3 less time for a deboned leg of lamb), but it works great with either cut.

Where to buy Leg of Lamb

You’ll be able to buy a leg of lamb at almost every high-end grocery store. If you have a local market with a butcher counter, you will be able to advance order a leg of lamb. If you are unable to find a leg of lamb in the fresh meat section of the grocery store, check in the frozen meat section. Lamb does not move as fast as chicken, beef or pork.

Typically legs of lamb are sold vacuum packed so they have a longer shelf life. When looking at the package, it will indicate whether it is a bone-in or boneless leg of lamb. If you are having a hard time finding the information on the label, skip it completely.  Just look at the meat itself. If it has a net around the meat, it is boned.

I have purchased wonderful leg of lamb from Costco, Whole Foods, Wegmans and Heinens grocery stores. In Cleveland, the West Side Market has incredible choices as does Miles Farmers Market.

When to buy Leg of Lamb

The best time to buy leg of lamb is in the spring! The lamb will be most tender in the spring. Tender meat is important when you are cooking the rack, chops, or saddle.

It is best to buy legs, shanks and shoulders in the fall and winter. Cuts like these tend to be less expensive during the winter. Tenderness typically doesn’t apply to large muscle cuts since they will most likely be braised or roasted, thereby breaking down the tough connective tissue.

How Much Leg of Lamb Per Person?

How much depends entirely upon whether you are buying a bone-in or boneless leg of lamb. The following may seem like large portions. Keep in mind that the leg of lamb will reduce in size while it cooks. Here’s the rule of thumb:

  • Bone-In Leg of Lamb: 1/2 to 2/3 lb per person.
  • Boneless Leg of Lamb: 1/3 lb per person.

A typical serving size for meat is around 1/4 lb per person, which is what you will net after cooking. It is always best to err on the side of caution. I buy more than I need particularly for people who want seconds!

leg of lamb recipe with gluten free gravy

I love that the gravy on this leg of lamb recipe is completely gluten free. Once you learn this technique, you’ll never make gravy with flour again.

What temperature do I cook leg of lamb?

The perfect question to ask. Here’s the scoop: use a timer solely as a guide to cooking lamb. Every cut of lamb is going to cook differently. Each lamb has a different fat and moisture composition as well as bone density. It is really difficult to cook lamb with a timer and have it come out of the oven correctly.

*Remember to take the temperature at the thickest part of the leg without touching the instant read thermometer to the bone.

Here are the different temperatures to look for when cooking leg of lamb:

  1. Rare: 120 degrees. Great for chops or rack of lamb, but not for this leg of lamb recipe.
  2. Medium Rare: 130 degrees. Perfect. This is when you want to remove the leg of lamb from the oven.
  3. Medium: 140 degrees. With carryover cooking you are pushing the envelope at 140 degrees. There will be a well defined gray ring around the meat.
  4. Medium Well: 150 degrees. Dry meat alert.
  5. Well Done: 160 degrees. Well done should really be called poorly done. You’ll be chewing each piece for a week.

How to make leg of lamb with a crust

Lamb is good, but a crusted leg of lamb is even better. In this leg of lamb recipe we are going to get a really nice crust to form. Here’s how to do it:

  1. Prepare the Lamb: give the lamb a shower with salt and pepper. Let it sit for an hour or more to bring the meat to room temperature.
  2. Coat the Lamb: use a high quality dijon mustard and coat one side of the lamb. Add on a generous dose of herbs de Provence, flip the lamb and repeat.
  3. Cover the Lamb: we don’t want a burned crust. Cover the lamb with foil to protect the herbs from burning.
  4. Cook: cook the lamb for 45 minutes covered at 400 degrees (or until the meat reaches 120 degrees), then remove the cover and increase the heat to 425. Cook for 15 minutes and you’ll have the perfect crust.

When you remove the lamb from the oven, you may tent it with foil. I tear a hole in the top of the foil for the steam to escape, keeping the crust nice and crunchy.

 

Leg of lamb recipe with gravy and roasted vegetables.

Perfectly pink leg of lamb that will melt in your mouth. Fantastic!

Like to roast meat? Try some of these recipes:

Perfect Roast Chicken Recipe

Roast Pork Tenderloin with Vegetables

Roasted Chicken and Vegetables

leg of lamb recipe with roasted root vegetables

Step 1: Get your root vegetables all chopped and ready. Use whatever you would like or what I used in the recipe.

leg of lamb recipe with mustard and herbs de provence

Step 2: Smear that leg of lamb with mustard and give it a really good coating of Herbs de Provence. This is going to be so delicious.

leg of lamb recipe with roasted vegetables is a one pot meal.

Step 3: When this baby comes out of the oven it is going to be crusty and so full of flavor. Just look at how yummy that is!

The Ultimate Roasted Leg of Lamb Recipe

Tender, juicy and full of flavor. That’s how your guests will describe this wonderful leg of lamb recipe. Perfect for the holidays or a cool evening. 

For the Leg of Lamb

  • 7 LB Leg of Lamb
  • 1 TBSP Kosher Salt
  • 1/2 TBSP Pepper
  • 1/2 Cup Dijon Mustard
  • 1/4 Cup Herbs de Provence

For the Roasted Vegetables

  • 1 Celery Root (Peeled and cubed)
  • 3 Onions (Peeled and quartered)
  • 6 Carrots (Peeled and large cut)
  • 3 Turnips (Quartered)
  • 8 cloves Garlic (Peeled and halved)
  • 2 yellow Beets (Peeled and quartered)
  • 2 TBSP Olive Oil
  • 1 TSP Kosher Salt
  • 1 Cup Dry White Wine
  • 1 Cup Beef Stock (Unsalted)

Preparing the Lamb

  1. Season with the salt and pepper. Coat with the mustard and herbs de provence. Allow to come to room temperature on the counter for at least an hour.

  2. Preheat the oven to 400 degrees.

Preparing the Vegetables

  1. Add the prepared vegetables to a baking dish large enough to hold the lamb. 

  2. Add the oil, salt and a couple cranks of pepper. Toss to coat.

Roasting the Lamb

  1. Place the lamb on top of the vegetables.

  2. Add the stock and wine, then cover tightly with foil.

  3. Roast for 45 minutes to 1 hour. When the meat registers 120 degrees, remove the foil and increase the temperature to 425 degrees.

  4. Remove when the thickest part of the meat reads 130 degrees.

  5. Remove the lamb from the baking dish and loosely tent with foil. Allow to rest for 10 minutes. 

For the Gluten Free Gravy

  1. While the meat is resting, heat a heavy bottom skillet over high heat.

  2. Strain the juice from the roasted vegetables into the skillet. Begin to reduce.

  3. Using a fine mesh strainer, take 3-4 cooked carrot chunks and about 2 of the cooked turnip or celery root pieces. Mash through the strainer with the back of a wooden spoon into the skillet.

  4. Mix well to incorporate and continue to reduce until the desired consistency has been achieved. Taste and adjust the seasonings.

Please be sure to check the temperature while the leg of lamb is cooking, particularly if you are using a boneless leg of lamb. It will reach 130 degrees well before a bone-in leg of lamb!

 

If you don’t want your foil to stick to the mustard, lay a handful of parsley down on the highest point of the leg of lamb. It will impart some nice flavor while cooking too.

 

Want to use other vegetables? Go ahead! Try adding some parsnips, kohlrabi, shallots or even potatoes. 

Don’t miss out!  Subscribe via Email for I’d Rather Be A Chef recipes, giveaways & news!… Also, you can find me on Instagram, Pinterest, Twitter and Facebook!  I love connecting with the community- please take a minute to join in!

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