BLUEBERRY UPSIDE DOWN CAKE
Here’s a recipe I picked up while traveling in Kentucky. A little joint called Mom’ Place. I’ve made this, there will be no leftovers….trust me on that. I like it with Cool Whip and or Vanilla Ice Cream.
BLUEBERRY UPSIDE DOWN CAKE
1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. ground ginger
1/2 c. butter, softened
1/2 c. sugar
1/2 c. molasses
1/2 c. plus 2 tbsp. buttermilk
Sift together first 6 ingredients and set aside. Cream the butter and sugar. Add egg, beating well. Stir in molasses. Add flour mixture alternately with buttermilk.
2 tbsp. butter, softened
Grated rind of 1 lemon
2 c. blueberries
1/4 c. sugar
2 tbsp. corn syrup
1. Set the oven at 350 degrees.
2. With the mixer set on its lowest speed, beat in half the flour mixture, then the milk, followed by the remaining flour mixture and other spices, just until fully blended. Spread the batter evenly over the blueberries.
3. Bake the cake in the middle of the oven for about 45 minutes or until golden. Let sit for 10 minutes.
4. Run a blunt knife around the cake. Hold a large plate over the pan and invert the cake onto the plate. Remove the pan. (If there is any blueberry topping in the pan, spoon it onto the cake.) Serve warm or at room temperature.
Hello everybody! Welcome to the first of I hope many tips, tricks and suggestions used by professional cooks and chefs throughout the culinary industry.
Todays tip is one everybody has made, even me! It’s all about the infamous hiding tomato paste. All of you at one time or another have made recipes that call for one or two tablespoons of tomato paste. The leftovers usually end up in the fridge, with the intent of you using it later that week. However, ‘later that week’ never seems to come around, and the lowly half or two-thirds can of paste continues to get pushed around in the fridge until the next time you are looking for something else, or spring cleaning. I’ve done it, so have you, BUT! There are ways to prevent this from happening. In this article I’ll tell you some of the ways to prevent this ever again including my favorite.
The first way, and probably ezest, is to empty the leftover paste on to a small sheet pan in one tablespoon measures, freeze and place in a zip lock storage bag. Then you have premeasured amounts ready for soups, stews and sauces.
The second method, which is basically the same as the first is using an old plastic ice-cube tray, spray lightly with Pam(i use the olive oil flavor here) and fill each cube with the tomato paste. It’s about the same one tablespoon. Again, remove from the tray when frozen and place in the zip lock bags.
The third method, which I like if you are going to use it, but not for a couple of weeks is putting the left over paste in a small jar with a tight-fitting screw on lid. This will keep the paste fresh for about two weeks.
The fourth method is the most expensive, but also the easiest to do. Buy the tomato past in a tube! That’s right, you can get at your local grocers, or on-line. This is the method I use, It has an unopened shelf life of up to two years, and is double concentrated, no muss, no fuss, use what you need, pop the rest in the fridge till you need it again. This is my favorite
I’ve used it for about ten years, and they have 8 or 9 different flavors, including garlic, roasted tomato, spicy tomato, anchovy, and others.
That’s it for todays tip, stay tuned for more tips, tricks and suggestions from me, Chef Bob
Now that I have a few peoples attention, I do believe it’s time to introduce myself.
My name is Chef Bob, I’m currently retired due to physical health concerns, but that does not stop me from preparing great comfort food at home, and providing help and answers to people who want to learn how to prepare five star quality food at home. If you have any questions, or see something posted you don’t understand feel free to contact me via email at firstname.lastname@example.org, or posting a reply to me in the comments section.
I can explain everything from calibrating your oven temperature to seasoning cast iron cookware. I know what equipment and utensils you should have in your kitchen, staples in your pantry’s, the best way to prepare food for freezing, and the best ways to defrost said products. Breading techniques, tips, methods, and measure conversion. In some cases, I’ll explain how to do something, other times I may provide a link to a website with a video or pictures explaining your concerns.
In the meantime, I’ll continue posting from my extensive collection of 3000+ recipes I have used, borrowed, created and tested in service over the last 35 years. I hope you find these enjoyable, tasty, and easy to prepare. I’m always trying new techniques, methods, and styles of sumptuous food preparation and will pass along successful endeavors.
Again, let me welcome you to my food blog, and please enjoy your stay. Remember, Stay Hungry My Friends! Chef Bob.
Ajeen Jerk BBQ Lamb Ribs
Prep Time: 15 mins
Total Time: 1 hour 15 mins
Serves: 10, Yield: 8 pieces
“The finest ingredients of the Caribbean prepared beautifully and complement the perfect lamb ribs!”
5 lbs. lamb ribs
1 tablespoon red chili pepper flakes
3 garlic cloves
1 ounce grated ginger
2 ounces chopped onions
2 tablespoons olive oil
1 ounce spring fresh basil
1/4 teaspoon salt & pepper, to taste
1 ounce spring thyme
3 ounces chopped onions
3 cloves garlic cloves
1/2 cup tomato ketchup
2 tablespoons vegetable oil
8 ounces hot sauce ( sambol oelek)
8 ounces brown sugar
2 ounces lemon juice
2 tablespoons honey
1 tablespoon soya sauce
1/4 cup pineapple juice
1 tablespoon Jamaican jerk spice
Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.
In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.
In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.
Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.
Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.
The Belgian waffle is a North American type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets and has larger squares than the standard American waffle. In Belgium, there are a number of different types of waffle, including the Brussels waffle, the Liège waffle and the stroopwafel, though no waffles are known as a ‘Belgian waffle’, and what is known in North America as the ‘Belgian waffle’ does not exist in Belgium. It is somewhat similar to the Brussels waffle, but Brussels waffles are hard and crispy on the outside. As opposed to a traditional North American waffle, the Belgian waffle traditionally uses yeast instead of baking powder, although contemporary Belgian waffles are often made with baking powder. In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, chocolate spread, to syrup and butter or margarine. Alternatively, they are served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
1 1/2 cups water
2 1/4 teaspoons active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated (for 3 yolks and 1 egg white)
1/3 cup sugar
8 tablespoons butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk or whole buttermilk
Heat half of the water to lukewarm, 105°-110°F. Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam
Put the flour and salt into the large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently into the Belgian waffle batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both.
Remove waffle and repeat until all batter is used. Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or warm syrup fruit or maple.