ChefGarret Cookbook

Feb 18, 11:24 AM: Eat more kitten!

My friend Judson lead me to this article via the Drudge Report.

A top Italian food writer has been suspended indefinitely from the country’s version of the television programme Ready Steady Cook for recommending stewed cat to viewers as a “succulent dish”.

RAI, the public broadcasting network, said that it had dropped Beppe Bigazzi, 77, for offering the recipe on La Prova del Cuoco, which is broadcast at midday on the main channel. Its switchboard was inundated with complaints from viewers and animal rights groups. Bigazzi said that casserole of cat was a famous dish in his home region of Valdarno, Tuscany.

“I’ve eaten it myself and it’s a lot better than many other animals,” he told viewers. “Better than chicken, rabbit or pigeon.” He said that for optimum flavour the meat should be “soaked in spring water for three days” before being stewed… more

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Aug 19, 12:57 PM: Black Velvet

OK, now my feelings are hurt!

My favorite (alcoholic) drink by far is a layered beer & cider drink which was called a “Black Velvet” when I was introduced to it. And the name perfectly describes the experience of drinking one. The only problem with drinking these is that they are so yummy that you can get hammered in no time at all!

I used to drink these all the time when I was living in Atlanta but I have not found a place here that has both Guinness and hard cider on tap. You can make them from bottled beer but then you HAVE to order 2 at a time. So I wanted to put up a post with the recipe and as always I started with a web search to check my facts.

Well I come to find out that a ‘Black Velvet’ traditionally is made from beer and champagne) and the version I have come to love is referred to as a ‘poor mans’ Black Velvet. Bastards!

I was doing a little more research and I find it on the Woodchuck Draft Cider has a Black Velvet but also referred to as a Black Apple. I kinda like that!

Ok so here is how you make these. I’ll explain the home version so you can make them yourself plus if you understand it this way it will be very easy to order at the pub.

What you need:

• 6 pack of dark beer, I prefer Guinness
• 6 pack of hard cider, Woodchuck is a good choice
• 2 pint glasses (chilled)
• 1 large soup or serving spoon
• 1 buddy to drink the second drink (optional)

How to do it:

1. Setup your 2 pint glasses on the bar and divided one bottle of hard cider evenly between them.
2. Pour one bottle of dark beer over the back of the spoon into the pint glasses on top of the cider divided evenly between the 2. The idea is to layer the 2 drinks not mix them.
3. Drink and make yummy noises!
4. Repeat 5 times. Warning this step is for experts and should not be attempted by amateurs.

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Jul 5, 05:13 AM: Rice (Plain)

A friend asked me about cooking rice which seamed silly at first but after some research I can see why it would confuse some people. Read all the instructions before you begin. This is for plain unflavored rice to be used in other recipes or as a base to other foods.

What you need:

• Rice – long to medium gain “white” or milled rice.
• Large Bowl
• Strainer
• Tap Water – any source of clean water will due.
• Cooking Water – measured out in advance you will need 2 parts water to each 1 part rice i.e. if you are using 3 cups of uncooked rice you will need 6 cups of water.
• Saucepan with lid – at least 4 times as large as your amount of uncooked rice or twice the size of the cooking water.
• Dinner Fork

What to do:

1. Rinse the extra starch off the rice by placing the rice in a large bowl, covering with tap water and stirring until the water gets cloudy. Strain the rice then repeat at least twice then set rice aside.
2. Put your cooking water in the saucepan, cover, and bring to a boil on high heat.
3. Reduce heat to medium and add rice. Cook uncovered for 5 minutes. This will take 5 to 7 minutes depending on the amount of water.
4. After 5 minutes reduce heat to a simmer (low) and cover pan. Cook for 15 minutes. During this time small holes or craters should appear in the rice (the mass not the individual grains).
5. After 15 minutes turn off heat and let stand covered for 10 minutes.
6. After 10 minutes uncover rice and “fluff” or stir gently with a large dinner fork.

Notes

• The 1 2 3 rule states that 1 unit uncooked rice plus 2 units liquid will equal 3 units of cook product. So if you start with one cup of uncooked rice you will end up with about 3 cups of cooked rice. This will vary with the type of rice.
• For short gain rice you can use this recipe but reduce the amount of cooking water by ¼ (i.e. 1 cup rice equals 1 ½ cups of water).
• For “brown” or whole gain rice you can use this recipe but make 2 changes:
  1. Increase the amount of cooking water by ¼ (i.e. 1 cup rice equals 2 ½ cups of water).
  2. Increase the cooking time in step #4 to 45 minutes.
• Never worry about cooking too much rice. It has a ton of uses and freezes very well.
• For serving size I recommend a half-cup (4 oz.) per person for a plated or sit down meal. If you’re putting the rice on a buffet I would make ¾ cup (6 oz.) per expected guest, this will handle any extra guests and/or greedy people.

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May 31, 08:00 AM: Hard Cooked Eggs

This is the secret recipe to making perfect “hard cooked” or “hard boiled” eggs every time.

What you need:

• Eggs – any number of any one size (small, medium, large).
• Pan or pot with lid – wide enough to place all of your eggs in flat i.e. none of the eggs and be overlapping or on top of each other. Tall enough to cover your eggs with at least 1” of water and still be able to move it without spilling.
• Ice – enough to fill a large bowl about half way.
• Bowl – large enough to hold all of your eggs and the ice.
• Timer

What to do:

1. Put your eggs flat in the pan in a single layer and cover with water. You want the water to come to the first joint of your index finger when you are touching the tallest points of your eggs in the pan (about an inch).
2. Cover your pan with the lid and place on high heat until the water boils. A covered pot will hold heat better and in turn boil faster. This should take about 5 to 7 minutes.
3. Put your ice in the bowl and fill with water to about ¾ full then set a side. This is called an ice bath.
4. As soon as your water boils turn off the heat and let the eggs stand in the hot water for 15 to 17 minutes depending on the size of eggs you are using. Larger eggs need more time, smaller eggs less.
5. When the time is up drain the hot water off the eggs and place them in your ice bath.
6. The eggs need to stay in the ice bath until they are cool to the touch.

Now you should have perfect hard boiled eggs. Their yolks should be solid and there should be no green at all.

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