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I am just a guy that loves to cook and share my favorite recipes. This is my site/hobby. Have a look around and I hope that you will find something to inspire you.

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Chocolate Covered Strawberries

Chocolate Covered Strawberries

Category: Recipes

Chocolate Covered Strawberries

Ingredients

  • 1 cup pretzel rods
  • 1 cup almonds
  • 3 (4-ounce) bars semisweet chocolate, melted (recommended: Valrhona chocolate)
  • 8 long-stemmed strawberries

Instructions

  1. Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate.
  2. In a double boiler, melt chocolate until smooth and velvety.
  3. Dip strawberries in chocolate and then in pretzels or nuts.
  4. Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve
  5. Recipe courtesy of Aaron McCargo Jr.

Notes

http://faran17.com/cwg/index.php/2019/12/29/new-recipe/

Shepherd’s Pie

 

Shepherds's Pie

Category: Dinner, Recipes

Servings: 8 Servings

Shepherds's Pie

Recipe courtesy of Alton Brown, 2008

Click to watch how

Pairs well with Merlot

Ingredients

  • For the potatoes:
  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
  • For the meat filling:
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen English peas

Instructions

  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
http://faran17.com/cwg/index.php/2019/12/29/shepherds-pie/

Spring Salad

Spring Salad

Category: Recipes

Ingredients

  • 1 bag of spring mix salad
  • 1 bag of pine nuts
  • 1 pear
  • 8 oz of praline pecans
  • 1 package of Feta cheese
  • 1 tablespoon of butter
  • Balsamic vinaigrette

Instructions

  1. Take the butter and the pine nuts and put them in a sauté pan cold.
  2. Turn up the heat to medium.
  3. Cut the pear into bite size pieces while you wait for the pine nuts.
  4. When the butter starts to sizzle agitate the pan to keep them from sticking.
  5. Stir until the pine nuts until slightly darker then when you started. They should give off a nice smell.
  6. Put the pecans in a bag to crush into small pieces.
  7. Now take all the parts and throw them into a large bowl and mix.
  8. Lastly, season to taste with Balsamic vinaigrette and enjoy.
http://faran17.com/cwg/index.php/2019/12/29/103/

Chicken-Fried Cauliflower

Chicken-Fried Cauliflower

Category: Recipes

Servings: 4 servings

Chicken-Fried Cauliflower

Ingredients

  • Gravy:
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Cauliflower:
  • 1 small head cauliflower (about 2 pounds)
  • Kosher salt and freshly ground black pepper
  • 3 cups all-purpose flour
  • 2 tablespoons ground white pepper
  • 4 teaspoons baking powder
  • 1 1/4 cup milk
  • 2 large eggs
  • Vegetable oil, for frying

Instructions

  1. Special equipment: a deep-fry thermometer
  2. For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
  3. For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
  4. Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
  5. Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
  6. Serve hot with the warm gravy.
  7. Copyright 2017 Television Food Network, G.P. All rights reserved.

Notes

http://faran17.com/cwg/index.php/2019/12/29/89/

Hamburger Stroganoff

Hamburger Stroganoff

Prep Time: 40 hours

Cook Time: 30 hours

Total Time: 70 hours

Category: Recipes

Servings: 4

Hamburger Stroganoff

Ingredients

  • 1 lb. Ground Meat
  • 1 Pkt of bacon pieces
  • 1/2 chopped onion
  • 3/4 tsp salt
  • 1/4 paprika
  • Pepper to taste
  • 2 10 1/2 oz. can Cream of Mushroom soup
  • 1 cup sour cream
  • Wide egg noodles

Instructions

  1. Brown the meat with the bacon.
  2. Add onion, cook until not quite brown.
  3. Drain off excess grease.
  4. Add seasoning and stir in soup.
  5. Cook slowly, uncovered for 20 minutes stirring frequently
  6. Stir in the sour cream and heat but do not boil
  7. Serve over noodles
http://faran17.com/cwg/index.php/2019/12/08/hamburger-stroganoff/