Creamy Au Gratin Potatoes

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Leche Flan

Ingredients:

10 egg yolks (pula ng itlog); well beaten
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3 moulds (lyanera) container
Aluminum foil
3/4 cup water

Leche Flan (egg yolks) Cooking Instructions:

Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.

In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

Chocolate Mousse Recipe

INGREDIENTS
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream

METHOD
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.

Clubhouse Sandwich

Ingredients:
16 slices good white bread (toasted or untoasted, 1/2-inch thick slices)
8 tablespoons mayonnaise
16 leaves lettuce (Iceberg, Bibb, Boston)
1 ½ lbs thinly sliced roasted turkey breast
16 thin slices ripe tomatoes
1 lb crisp cooked bacon
8 slices swiss cheese (1 ounce slices)
Directions:

1Lay out the bread on a clean, dry surface.
2Spread each of eight slices with 1 tablespoon mayonnaise.
3Top each with two lettuce leaves.
4Divide the turkey into eight equal portions.
5Top the lettuce with one portion of turkey.
6Top the turkey with two slices of tomato, then two strips of bacon, and two slices of cheese.
7Top each with the remaining eight slices of bread.
8Press down gently to hold.
9Slice in half and secure each half with a toothpick.
10Serve with potato chips.
11Variation: substitute challah for the sandwich bread.

Double-Decker Sandwich

Ingredients:
4 -6 slices deli thin cooked ham or 4 -6 slices honey-roasted ham , per sandwich
12 slices bacon
12 slices white bread
3 slices cheese , per sandwich mayonnaise curly leaf lettuce
2 tomatoes , sliced

Directions:

1Brown bacon slices and drain on paper towels. When cool, break each slice in half.
2Toast bread slices.
3Spread mayonnaise on 2 slices of bread.
4Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces broken bacon, 3 slices deli thin ham on one slice.
5Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces of bacon, 3 slices of deli-thin ham, and 1 slice of cheese on bread. Top with third slice of bread.
6Repeat procedure for remaining three sandwiches.
7Slice diagonally.

Chicken Stock Recipe

Ingredients:

2-3 lbs chicken bones (or the carcass from a roasted chicken)
1 medium onion, peeled and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
-------- For Sachet: (see note) --------
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove
Preparation:

Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

Rinse chicken bones in cold water and transfer to a heavy-bottomed stockpot.

Add enough cold water to the pot to completely cover the bones — about 5 quarts.

Bring pot to a boil, then immediately drain and rinse bones.

Return the blanched bones to the pot and again cover with fresh, cold water.

Bring pot to a boil, then lower the heat to a simmer.

Skim off the scum that rises to the surface.

Add chopped carrots, celery and onion, (also called mirepoix) to the pot along with the sachet; tie the sachet string to the stockpot handle for easy retrieval later.

Simmer for about 4 hours, continuing to skim the impurities that rise to the surface. Liquid will evaporate, so make sure there's always enough water to cover the bones.

After 4 hours, remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.
Makes 1 gallon of chicken stock.

Fish Stock Recipe

Ingredients:

4 lbs fish bones (see note #1 below), with heads (gills removed)
1 gallon cold water
1 cup dry white wine
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
1 medium onion, peeled and chopped
2 Tbsp butter
--------------------
1 sachet d'epices (see note #2) containing:
2-3 whole peppercorns
3-4 parsley stems
½ bay leaf
1 whole clove
1 pinch dried thyme

Preparation:

Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.

Lower the heat, add the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.

Add the fish bones and sweat for another couple of minutes, covered, until the bones are slightly opaque.

Add the wine and bring up the heat until it starts to simmer. Then add the sachet and the water, heat to a simmer and let simmer for 30-45 minutes.

Strain (remove fish bones first if that makes it easier), cool and refrigerate.
Makes 1 gallon of fish stock.

Beef Stock

2 lbs. meaty beef bones (shank, short ribs, shin bones)
2 lbs. cracked beef bones (knuckle)
2 carrots, chopped
2 celery stalks with leaves, cut into 2" lengths
2 onions, sliced
10 cups water
16 oz. can whole tomatoes, undrained, cut up
1-1/2 tsp. salt
1/2 cup chopped fresh parsley
1/2 tsp. dried thyme leaves
1 bay leaf
Preparation:

Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally.
Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours.

Remove bones. Strain broth and add more salt, if needed. Cool uncovered in refrigerator. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a ziplock freezer bag.

Vegetable Stock Recipe

Ingredients:

1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
-------- For Sachet: (see note) --------
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove
Preparation:

Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.

Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.

Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.

Strain, cool and refrigerate.
Makes 1 gallon of stock.

veloute Sauce

Ingredients

2 cups of chicken (fish or veal stock)
4 tbsp of flour
4 tbsp of butter salt and pepper

Method

In a medium sized saucepan melt the butter.
Remove the pan from the stove and quickly stir in the flour.
Return the pan to the heat and cook the paste mixture, stirring frequently until it turns pale and straw-like in colour. This should take several minutes.
Take the pan off the heat again and whisk or stir in half of the stock. Make sure that the paste has dissolved and a liquid has formed without any lumps.
Return the pan to the heat and stir in the remaining stock. Bring the liquid to a gentle simmer.
Reduce the heat but continue to simmer the sauce for about 25 minutes, stirring from time to time and skimming off any skin that forms on the top.
Once the sauce has reached the desired consistency, season with salt and pepper and strain the sauce through a sieve.
Serve warm with your prepared dish.

DEMI-GLACE
Yield: 1 gallon

1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni

In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.

ESPAGNOLE SAUCE
Ingredients:

1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni

In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Yield: 1 gallon

Breaded Chicken Fillet

Ingredients:
4 pcs chicken breast fillets
2 tbsp lemon juice
2 eggs salt to taste
2 tbsp all-purpose flour
1/2 cup dry breadcrumbs oil for frying lemon wedges green peas, buttered

Breaded Chicken Fillet Cooking Instructions:
Flatten chicken breast fillets until the meat is of even thickness, about 1/2 inch.
Cut meat into uniform serving portions. add lemon juice. Let stand 20 min.
Beat eggs with salt and 2 tbsp water.
Dust each chicken piece with flour then dip in the egg mixture.
Roll in breadcrumbs to coat. Fry in hot oil until golden brown.
Drain in paper towels and serve with lemon wedges and buttered green peas.

Baked Tahong

Ingredients:
2 lbs mussels (tahong), cleaned and boiled until the shells open
1/2 cup butter, softened
7 cloves garlic, pounded and minced
1 cup quickmelt cheese, grated

Cooking procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine butter and garlic then mix well.
3. Remove the extra shell from the mussel. Place some butter and garlic mixture on the mussels using a teaspoon or brush.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with Aluminum foil.
6. Bake for 15 to 18 minutes.
7. Remove from the oven and transfer to a serving plate.
8. Serve as an appetizer dish. Share and enjoy!

Spaghetti Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese

Spaghetti Cooking Instructions:
Cook spaghetti noodles according to package instructions.
In a sauce pan or wok, sauté garlic and onions in cooking oil.
Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
Optional: add hot sauce e.g. Tabasco for more spice if desired.
Serve with the cooked spaghetti noodles and grated cheese on top.