As many of my friends and acquaintances know, I am always willing to be hired to perform private cooking lessons for those home cooks that need some help... serious help. While I love cooking for parties, helping home cooks become better cooks is something I am passionate about.
If you or any of your friends want me to come to your home to teach you hands-on how to cook, e-mail me at ChefWilliamDaly@gmail.com. Thanks so much y'all!
- Chef W
Friday, January 29, 2010
Chef William's bread pudding recipe
At the request of a good friend, I scoured the internet and tested a few recipes. After what seemed like an endless night of eating nothing but bread pudding, I have come up with what I think to be a simple, easy, and delicious recipe for bread pudding.
You will need the following:
For the bread pudding:
- 2 cups whole milk
- 1/2 cup raisins (or crushed pecans, whichever you personally prefer)
- 3 cups day-old Italian bread, cubed
- 1/2-3/4 cup packed brown sugar (depending on how sweet you want it, I suggest 1/2 cup to 3/4 cup)
- 1 1/2 cup granulated white sugar
- 1/2 stick softened butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease an oven-safe baking dish (I recommend an 8 or 9 inch baking pan) with butter. Mix together all ingredients EXCEPT the cubed bread. Add bread to mixture, stir and allow to sit and rest for 8-10 minutes (no longer than 10 minutes). Pour mixture and bread into greased pan and bake in oven for 30-40 minutes, or until mixture is set (AKA when the top is lightly brown and springs back when lightly tapped). Remove from oven.
For the sauce:
- 1 egg, beaten
- 1/4 cup brandy
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 3/4 cup sugar
- pinch of salt
In a sauce pan, stir all ingredients together EXCEPT the brandy, until the sugar is fully dissolved. Add brandy and stir well for approximately 10-15 seconds. Pour on top of pudding (either in the pan or plated) and serve warm.
You will need the following:
For the bread pudding:
- 2 cups whole milk
- 1/2 cup raisins (or crushed pecans, whichever you personally prefer)
- 3 cups day-old Italian bread, cubed
- 1/2-3/4 cup packed brown sugar (depending on how sweet you want it, I suggest 1/2 cup to 3/4 cup)
- 1 1/2 cup granulated white sugar
- 1/2 stick softened butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease an oven-safe baking dish (I recommend an 8 or 9 inch baking pan) with butter. Mix together all ingredients EXCEPT the cubed bread. Add bread to mixture, stir and allow to sit and rest for 8-10 minutes (no longer than 10 minutes). Pour mixture and bread into greased pan and bake in oven for 30-40 minutes, or until mixture is set (AKA when the top is lightly brown and springs back when lightly tapped). Remove from oven.
For the sauce:
- 1 egg, beaten
- 1/4 cup brandy
- 1 tablespoon vanilla extract
- 1 stick melted butter
- 3/4 cup sugar
- pinch of salt
In a sauce pan, stir all ingredients together EXCEPT the brandy, until the sugar is fully dissolved. Add brandy and stir well for approximately 10-15 seconds. Pour on top of pudding (either in the pan or plated) and serve warm.
Thursday, January 28, 2010
Delicious, homemade Chef William's "bruschetta"
What you will need:
1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil
Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).
Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.
Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!
1 baguette French bread
2 large tomatoes
2 cloves garlic
1/4 white onion
4 leaves Basil
1 lemon
Salt and ground white pepper (black pepper is ok)
Olive oil
Cut baguette in 1/2 inch diagonal slices. In a large skillet, heat 1/4 cup olive oil. Place as many bead slices as possible in heated oil. Turn 2-3 times before bread starts to cook. Cook one side until golden brown, flip and brown second side- about 30 seconds-1 minute per side (varies on electric/gas range stoves). Remove from skillet and allow to cool on parchment or wax paper. Repeat until all slices are cooked (including additional oil- let pan cool before adding fresh oil).
Cut "X" into bottom of tomatoes and remove woody-stem area at the top of the tomatoes. Par cook in boiling water for approximately 45 seconds, or until the skin begins to peel from tomato where "X" incision is. Remove and place in ice water bath (blanching and shocking!). Remove from water once cool and remove skin. Cut into 1/4 inch chunks and add to medium, empty bowl. Mince garlic and add to bowl. Chop onions into small pieces, add to bowl. Roll basil leaves together to make a cigar shape. Cut width-wise into small sections (when de-tangled, these pieces should resemble small ribbons). Add to bowl. Squeeze 2 Tbs lemon juice into bowl and mix all ingredients together with pinch of S&P.
Top bread slices with a mount of tomato "salsa" and serve immediately so the bread doesn't get soggy. This is my favorite snack when I feel I need to nosh on something healthy. The olive oil in the bread actually helps to remove plaque from your arteries, and all of the vegetables are just about a healthy serving of your daily recommended consumption of veggies!
Cooked meat needs to be like a hockey puck, right? WRONG!
Have you ever had a steak that was SO over cooked you thought you could play hockey with it? That's the way meat should be cooked, right? Absolutely no red or pink, right? Because the red means there's blood still in there... you know, that red juice? Wrong, wrong, WRONG!
First of all, the red liquid that streams out of a properly cooked piece of beef is not blood. In fact, it is called myoglobin. Myoglobin is a protein found in almost every living being. It makes meat turn that beautiful red color, which is attributed to the iron and oxygen levels found within the myoglobin protein. Now that we know the red liquid is not blood, lets turn to how meat, specifically beef, should be cooked.
I was once of the school of thought that beef had to be at least medium-well in order for it to be edible. It wasn't until culinary school that I learned beef should be consumed medium-rare. I know, that sounds gross to those who don't know how to eat beef properly. But I assure you... if you want to know the true taste and flavor of a piece of beef, try it. For some, it's a textural thing. I understand that. If you are one who eats your steak medium well, try medium sometime! After your mouth and palate awaken from this new, delicious way to eat meat, take one step further by ordering medium rare. Even meats like pork and chicken can be eaten a little "underdone". I have not been eating my meats just a little "underdone" for 3 years now, and have never gotten food poisoning or a food-borne illness. Take a chance, let meat show you what you're missing out! And if you end up ordering the way I'm telling you, and you don't like it, you can always send it back and have it cooked a little longer. You can always cook something a little more, but you can never un-cook something. Keep that in mind :)
First of all, the red liquid that streams out of a properly cooked piece of beef is not blood. In fact, it is called myoglobin. Myoglobin is a protein found in almost every living being. It makes meat turn that beautiful red color, which is attributed to the iron and oxygen levels found within the myoglobin protein. Now that we know the red liquid is not blood, lets turn to how meat, specifically beef, should be cooked.
I was once of the school of thought that beef had to be at least medium-well in order for it to be edible. It wasn't until culinary school that I learned beef should be consumed medium-rare. I know, that sounds gross to those who don't know how to eat beef properly. But I assure you... if you want to know the true taste and flavor of a piece of beef, try it. For some, it's a textural thing. I understand that. If you are one who eats your steak medium well, try medium sometime! After your mouth and palate awaken from this new, delicious way to eat meat, take one step further by ordering medium rare. Even meats like pork and chicken can be eaten a little "underdone". I have not been eating my meats just a little "underdone" for 3 years now, and have never gotten food poisoning or a food-borne illness. Take a chance, let meat show you what you're missing out! And if you end up ordering the way I'm telling you, and you don't like it, you can always send it back and have it cooked a little longer. You can always cook something a little more, but you can never un-cook something. Keep that in mind :)
Treating vegetables right- how to blanch and shock
A common misunderstanding when cooking vegetables is that they have to be droopy and soft in order for them to be "properly" cooked, or that broccoli, for instance, either has to be boiled or steamed for several minutes before it is deemed cooked. WRONG! Let me teach you how to properly cook most vegetables, like broccoli, green beans, peas, carrots, etc.
First, bring a large pot of salted water to a boil. Next, get a large bowl and fill 1/2 with ice and 1/2 with water. Get your vegetables all ready to go into the boiling water by either frenching the green beans, cutting the broccoli into florets, julienne your carrots, etc. Drop your vegetables (please, only like-vegetables together; broccoli with broccoli, not broccoli with carrots... catch my drift?) into the salted, boiling water for about 1 minute, until green vegetables turn a more beautiful green, carrots become more orange, etc. The vegetable should still be al dente, or have that bite/resistance. Immediately remove the vegetables from the boiling water and place in the ice water bath until they are cool to the touch.
What you have just done is called blanching and shocking. You blanched the veggies in the boiling water, and then shocked them in the ice water. Your vegetables are now ready to eat as-is, or you can further cook them by sauteeing in olive oil with maybe garlic or shallots and S&P :) You're now one step closer to becoming a better home cook!
First, bring a large pot of salted water to a boil. Next, get a large bowl and fill 1/2 with ice and 1/2 with water. Get your vegetables all ready to go into the boiling water by either frenching the green beans, cutting the broccoli into florets, julienne your carrots, etc. Drop your vegetables (please, only like-vegetables together; broccoli with broccoli, not broccoli with carrots... catch my drift?) into the salted, boiling water for about 1 minute, until green vegetables turn a more beautiful green, carrots become more orange, etc. The vegetable should still be al dente, or have that bite/resistance. Immediately remove the vegetables from the boiling water and place in the ice water bath until they are cool to the touch.
What you have just done is called blanching and shocking. You blanched the veggies in the boiling water, and then shocked them in the ice water. Your vegetables are now ready to eat as-is, or you can further cook them by sauteeing in olive oil with maybe garlic or shallots and S&P :) You're now one step closer to becoming a better home cook!
Wednesday, January 27, 2010
My first blog
Greetings friends!
Tonight, I post my first blog here! My intentions for this blog are to help YOU become a better cook. With my instructions, knowledge, and experience (though I've little experience compared to celebrity chefs), I vow to assist you in becoming a better home cook and to wow your friends at the next dinner party you throw.
My first recipe is a simple one, one which I learned in school from a chef I came to understand and respect over time.
What you will need are the following:
- One skinless, boneless chicken breast per person you are cooking for
- 2 cloves of minced garlic per person (3 cloves per person if you want a more garlic-flavored sauce)
- A pint of heavy cream/whipping cream per 4 people (1/2 pint for 2 people, 1/4 pint for 1 person, one quart for 8, etc)
- Olive oil (NOT EXTRA VIRGIN)
- White wine (sav. blanc is wonderful, or any white cooking wine will do)
- Kosher salt and ground white pepper (though ground black pepper is fine as well)
1.) Heat oven to 375 degrees Fahrenheit
2.) Lightly season the chicken with salt and pepper. Rub the salt and pepper into the chicken as if you were massaging it.
3.) Add a tablespoon or two of olive oil to a saute pan and heat on high.
4.) Add chicken breast to pan once hot and saute until golden brown on both sides.
5.) Place chicken on baking sheet and place in heated oven for approximately 15 minutes, or until chicken reaches 135 degrees and/or until chicken is fairly firm when pressed upon.
6.) While chicken is in the oven, and using the pan you sauteed the chicken in, add minced garlic until in browns (careful not to burn it!)
7.) Once garlic is browned, add 1/4 cup white wine to deglaze pan. Cook until au sec (almost dry)(cook until there is very little liquid left)
8.) add enough cream to cover the garlic. Let sit over medium heat, stirring sparsely, until cream forms thick bubbles. At this point, you may take off heat, or stir in one 1oz tab of butter to thicken and enrich the sauce. Season sauce with pinch of salt and pepper
9.) Once chicken is cooked, place on plate and drizzle sauce over end portion of the breast (the smaller side). Garnish with parsley sprig if so desired.
This dish is wonderful with shallot sauteed green beans or garlic sauteed broccoli florets and lemon scented rice pilaf :)
Bon appetit!
Tonight, I post my first blog here! My intentions for this blog are to help YOU become a better cook. With my instructions, knowledge, and experience (though I've little experience compared to celebrity chefs), I vow to assist you in becoming a better home cook and to wow your friends at the next dinner party you throw.
My first recipe is a simple one, one which I learned in school from a chef I came to understand and respect over time.
What you will need are the following:
- One skinless, boneless chicken breast per person you are cooking for
- 2 cloves of minced garlic per person (3 cloves per person if you want a more garlic-flavored sauce)
- A pint of heavy cream/whipping cream per 4 people (1/2 pint for 2 people, 1/4 pint for 1 person, one quart for 8, etc)
- Olive oil (NOT EXTRA VIRGIN)
- White wine (sav. blanc is wonderful, or any white cooking wine will do)
- Kosher salt and ground white pepper (though ground black pepper is fine as well)
1.) Heat oven to 375 degrees Fahrenheit
2.) Lightly season the chicken with salt and pepper. Rub the salt and pepper into the chicken as if you were massaging it.
3.) Add a tablespoon or two of olive oil to a saute pan and heat on high.
4.) Add chicken breast to pan once hot and saute until golden brown on both sides.
5.) Place chicken on baking sheet and place in heated oven for approximately 15 minutes, or until chicken reaches 135 degrees and/or until chicken is fairly firm when pressed upon.
6.) While chicken is in the oven, and using the pan you sauteed the chicken in, add minced garlic until in browns (careful not to burn it!)
7.) Once garlic is browned, add 1/4 cup white wine to deglaze pan. Cook until au sec (almost dry)(cook until there is very little liquid left)
8.) add enough cream to cover the garlic. Let sit over medium heat, stirring sparsely, until cream forms thick bubbles. At this point, you may take off heat, or stir in one 1oz tab of butter to thicken and enrich the sauce. Season sauce with pinch of salt and pepper
9.) Once chicken is cooked, place on plate and drizzle sauce over end portion of the breast (the smaller side). Garnish with parsley sprig if so desired.
This dish is wonderful with shallot sauteed green beans or garlic sauteed broccoli florets and lemon scented rice pilaf :)
Bon appetit!
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