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Welcome to Cooking With Gas!

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.

Bon appétit!

Spring Salad

Spring Salad

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/2017/11/30/103/

Osso Buco

Osso Buco

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 6 servings

Ingredients

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest

Instructions

  1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
  2. For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
  3. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
  4. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
  5. Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
  6. Remove and discard bouquet garni from the pot.
  7. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Notes

http://faran17.com/cwg/index.php/2017/11/07/osso-buco/

Chicken-Fried Cauliflower

Chicken-Fried Cauliflower

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 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/2017/05/14/89/

Shepherd’s Pie

 

Shepherds's Pie

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 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/2017/03/22/shepherds-pie/

Chocolate Covered Strawberries

Chocolate Covered Strawberries

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/2017/01/14/new-recipe/