Cooking Basics..Everything you need to know about cooking











{July 24, 2010}   I’m Back!

Hi everyone!

I’m back from camp! YAY! I’ve missed cooking. A lot!  Today I’m making a German Chocolate Cake but I have to post the recipe to another amazing website, http://www.designspongeonline.com/category/in-the-kitchen-with, so I’m not really sure if I will be able to post the recipe to this website! Anyways, what do you want me all to post a recipe for next? I need YOU GUYS to tell me! So please please please comment!

ALSO, look forward to some better pictures, because I am DETERMINED to give you all amazing photos of food!

And don’t forget to follow me on Twitter! : http://twitter.com/cookingismygame

EDIT: Please check out http://charliebakes.blogspot.com

Also, the German Chocolate Cake turned out GREAT! Like amazing. Hopefully, the recipe will be on Design Sponge soon!

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This weekend, I decided it would be nice to bake something special since I am going away to camp for 5 days tomorrow ! I will be gone for a week but I pinky promise to make something amazingly awesome when I get back! Also, guess what? When I get back I plan on submitting a video to the Wendy Williams Show so I could be on cooking for Wendy! 🙂 Anyway, on to the bagels. They were amazing fresh out of the oven with a little bit of butter. Let’s just say, I will be making them again! This is my own recipe, so if you do use this recipe on your blog or somewhere, please credit me! 🙂

Homemade Asiago and Chive Bagels

Yields 5 large bagels or 10 mini bagels (I did some large and same mini)

You Will Need:
– 3 1/2 cups bread flour, plus extra for dusting your surface

– 1 1/2 cups water for dough

– 3/4 cup warm (not boiling, or this will kill the yeast) water for yeast mixture

– 1/2 cup asiago cheese, shredded

– 1/4 cup finely chopped chives

– 1 tsp garlic salt

– 1 tsp sugar

– egg wash (1 egg + 1 tsp water)

Directions:

1. Combine the 1/4 cup warm water with yeast and sugar, mix and let sit for 5 minutes.

2. In a large bowl combine bread flour,  1 1/2 cups water, yeast mixture, Asiago cheese, and chives, making sure to blend everything in.

3. Divide dough into 5 pieces. Let rise, covered, for 10 minutes.

4. Preheat oven to 425 degrees.

5. For mini bagels: Divide ball in half. Once each piece is in a nice ball, poke your finger through the circle and stretch it out a little. In the pic below, its not really close up so you can’t really see the holes.

6. Boil some water (enough to hold at least 3 mini bagels or 2 full size-ones) and add in bagels. Boil for 1 minute.

7. Put on a greased pan, brush with egg wash, and bake for about 15-20 minutes, or until golden brown!



Hello my fab readers! Tonight I made baked carbonara! It was really, really, good! Think, the goodness of carbonara, baked with chives, fresh linguine (I used fresh pasta from the grocery store and it was REALLY good), chives, leeks, chicken, and asiago cheese instead of parmesan! I really liked using the asiago instead of parmesan, because it has a bit of a really nice salty flavor. I didn’t take pictures, yes I know! However, it tastes really good! The smell is really good, you can’t wait to take out of the oven!

Fettucine Carbonara with Chives, Leeks, Chicken, and Asiago Cheese

You will need:
– 9 oz fresh fettucine

– 2 eggs (3 if you like a cream carbonara)

– 4 slices turkey bacon

– 1 leek, finely chopped

– 1/4 cup finely chopped chives

– 3/4 cup asiago cheese, plus extra

– 1 tsp garlic salt

– 2 chicken breasts, cooked and cubed

– bread crumbs

– 1 tsp black pepper

– 1 tb olive oil

– 4 slices turkey bacon (or regular bacon)

Directions:

1. Preheat oven to 350 degrees.
2. Cook turkey bacon until it is crispy, about 5 minutes (make sure to flip the bacon). Take turkey bacon out of the pain, and cook leeks with the olive oil for about 5 minutes.

3. Boil the water for the fresh pasta. Add salt and pasta. Cook for about 3 minutes, then drain.

4. Pour the pasta into a greased baking dish. Pour over egg mixture and chicken and toss. Sprinkle bread crumbs and extra parmesan cheese.

5. Bake for 10 minutes.



{July 10, 2010}   Oatmeal Cookies!

I’ve always a had a special love for oatmeal cookies. Taking a bite into chewy cookies with the warm taste of oatmeal was just heaven! I always hated oatmeal-raisin cookies and oatmeal-chocolate chip cookies, because the oatmeal was never the star! I never liked oatmeal cookies with too much cinnamon, or oatmeal cookies where I could taste the specks of oatmeal. My friend’s mom always made the best oatmeal cookies. Once I asked her what her secret was and she smiled and said “pulsing the oatmeal in a blender until it looks like flour”. I then wanted to make them. But then, I forgot all about them! Until today, when it was a rainy day and I was in the house with my friend and we were watching TV. The perfect thing, I decided, would be oatmeal cookies. I didn’t have a proper recipe for oatmeal cookies, I just knew I would be creaming butter and sugar and pulsing oatmeal in the blender. Enough about these chewy oatmeal cookies that just came out of the oven and taste simply delicious, I’ll tell you how to make these.

And today is my friend Julia’s birthday, so these cookies are named after her!

Julia’s Chewy Oatmeal Cookies

Makes about 17 Cookies

Step 1: Cream 1 stick softened butter with 1/2 cup brown sugar and 1/2 cup white sugar for about 2 minutes or until mixture is well blended and there are no chunks of brown sugar.

Step 2: Add one egg to the mixture and mix. The mixture should look very smooth.

Step 3: In a blender blend about 1 1/3 cup oats. Pour into a large mixing bowl. Now add in 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp baking powder.

Step 4: A little bit at a time, pour flour/oat mixture into the butter mixture. Now you will have a dough that is a tad bit sticky!

Step 5: Using a cookie scooper, scoop out some of the cookie mixture,roll into a little ball, and place on  a grease pan. Make sure you leave plenty of space for the cookies so they have space.

Step 5: Bake at 375 degrees for 8-1o minutes, or until a fork comes out clean.

I’m very excited, because usually for baked goods, I use other people’s recipes, but now, I am NEVER using anyone else’s recipe again!



{July 10, 2010}   Butternut Squash Tortelleni!

Hey everyone! Tonight I made butternut squash tortlleni! Okay, so I made homemade pasta dough (and I didn’t roll the dough out thin enough, it was a tad bit thick!). Luckily I had wonton wrappers, so those wonton wrappers saved the day! 🙂 The filling was very good, but I had a lot left, which I froze! They still tasted pretty good, so don’t be afraid to try the recipe! And don’t forget to follow me on Twitter http://twitter.com/cookingismygame! 🙂

First Step: Start off with butternut squash (the one I used was VERY big, make sure it is washed and peeled)

Step 2: Cut the squash in half

Step 3: Using a spoon, scoop out the seeds.

Step 4: Cut into chunks!

Step 5: Bake @ 400 degrees for about 15 minutes.

Step 6: For filling: Mash butternut squash. Now add in 1/2 cup ricotta cheese, 3/4 cup parmesan cheese, 1/2 tsp garlic salt, 1 tsp granulated garlic, and 1 tsp red pepper.

Step 6: Fill Wonton wrappers with filling. Using your finger, spread a little bit of water around the borders, and fold over.

Step 7: Brush water all over wonton, and fold each side, you will have a shape that looks like tortelleni! 🙂

Step 8: Boil in a pan of boiling water for 5 minutes!

Step 9: Bon appetit! 🙂



{July 8, 2010}   Thank You!

Hi everyone,

I’ve had a great past few days! First I emailed Amelia from http://www.bonappetempt.com/! She mentioned my website on her blog, so I would like to give her a really, really, big thanks for that! I also emailed Kamran from http://thesophisticatedgourmet.com, for mentioning my blog in a “tweet!” Speaking of Tweets, I just made a twitter page, http://twitter.com/cookingismygame! I’m actually not done with thank yous yet! I have one more! I got an email from Kristina, who has the lovely site http://www.designspongeonline.com/category/in-the-kitchen-with, emailed me, and ASKED ME TO MAKE A COMPLETLY ORGINAL RECIPE FOR HER SITE! AHHH! When you see this amazing amazing site, you will understand why I am so happy! And also, we got 329 views today! I am typing this at 10:52 AM, it’s not even 11:00 AM yet! Thank you everyone, and also the people who found my website and told their friends about it! More recipes to come!

Thanks!

Kayla



{July 7, 2010}   Chicken Parmesan

Tonight I made chicken parmesan! Yes chicken parmesan! Very simple, but oh so delicious! I had chicken at home and my mom told me. She asked if I felt like cooking, because she wouldn’t mind doing the cooking. What type of question is that, how could I not feel like cooking? Of course I told her, what type of question is that! She laughed and I came home and whipped up dinner in  about 30 minutes, no problem!

Usually, when I cook chicken parm, I bake it. This time, I was ready to do something different! So I cooked the breaded chicken in olive oil. It was SO good like that! It tasted like fried chicken, but Italian style. So, enough of me telling you how good this chicken was, it’s time for me to give you the recipe so you can make it for your wonderful families!

First step: Season 4 chicken breasts with 1 tsp garlic salt, 1 tsp season-all, and 1 tsp dried oregano. (Sorry, didn’t take a picture)

Second step: Now whisk one egg and 1/2 tsp red pepper flakes. In another bowl, combine 1 cup Italian-seasoned bread crumbs. Dip chicken breasts in egg, then dip in chicken.

Third step: In a pool of olive oil, put chicken breasts down, and cook for about 7 minutes (meduim heat).Right before flipping sprinkle with desired amount of parmesan cheese.

Step Four: In a small skillet, saute 1/2 cup shitake mushrooms in olive oil for 7 minutes, or until tender. (Sorry, no picture)

Step 5: Place chicken breasts on a plate. TURN THE HEAT TO LOW. Now add 1 cup marinara sauce and shitake mushrooms.

Step 6: Add chicken breasts and simmer for 10 minutes.

Step 7: Serve with pasta and sprinkle with parmesan cheese!

Bon appetit! 🙂



This the day-after-Fourth-of-July, my friend and I had the cooking bug! We decided to make chocolate-hazelnut ravioli and pinwheel carbonara (I will write about that further down  this post)! The chocolate nutella ravioli was easy to make, all you have to do is fill wonton wrappers with nutella, put water around the edges, fold over, and fry in canola oil! They were very good, and very delicious! It is my version of Giada de Laurentis’ chocolate hazelnut ravioli

First step: Fill the wonton wrappers with nutella (or any other chocoalte-hazelnut filling). Brush water on the edges, and fold over.

Second step: Fry the ravioli’s in canola oil.

Third step: Now they are done!  Put them on a plate with a paper towel to take off grease!

Fourth step: Dust them with powdered sugar and make them look pretty! 🙂

Now for the pinwheel carbonara. It was well, very good! It wasn’t heavy surprisingly and tasted just right! Who knew carbonara is really an egg-based dish (in which the eggs are barely cooked) and not a dish with a base of heavy cream! Shocker, right? Now, here are the steps!

First step: Finely chop 2 leeks and put them in a bowl of water for 10 minutes. This way the sand/grit gets off easily. After they are done with the water bath, put them through a fine sieve so all the water gets out and you don’t loose any bits of leek (s).

Second step: Cook 4 slices of turkey bacon. Leave all the grease. Set aside. Now, cook the leeks in the turkey bacon grease (you may need some olive oil if there isn’t enough grease to coat the leeks). Cook for 5 minutes, or until the leeks or tender. Now crumble pieces of bacon and add them to the leeks.

Third Step: Combine 2 eggs, 1/2 cup parmesan cheese, 1 tsp garlic salt, and 1 tsp dried oregano. (Sorry, I forgot to take a picture of this step:)

Fourth Step: Toss in 10 oz pinwheels pasta. Turn off the heat. Now stir in egg mixture (yes, I know barely cooked eggs! My friend said, “Isn’t it like unhealthy to eat pretty much raw egg?” I responsed, “It’s kind of cooked! The cooked pasta, leeks, and turkey bacon, cooks the egg.”)

Have an amazing week everyone! 🙂



{July 4, 2010}   Red and Blue Sugar Cookies

This week I had my friend Anabelle over, and since today was 4th of July and we didn’t want to go to a 4th of July party empty handed, we made red and blue sugar cookies. It was really fun, and really easy as well! They taste amazing! Perfectly sweet and buttery, they are delish! I adapted this recipe from Alton Brown, and we really loved these cookies! We are about to go to the party now, so I am rushing to write down this recipe! It is very simple and tastes delish! The dough takes about 35 minutes in the freezer to firm up, so that adds a little bit of time.

Red and Blue Sugar Cookies (Adapted from Alton Brown’s Recipe)

You Will Need:
– 2 sticks of butter, room tempature

– 1 cup granulated sugar

– 1 tsp vanilla extract

– 1 tb heavy cream (or milk)

– 3 1/2 cups all-purpose flour

– 3/4 tsp baking powder

– 1/4 tsp salt

– 1 egg

– blue food coloring

– red food coloring

Directions:

1. Whisk flour, salt, and baking powder. In a small custard bowl, combine heavy cream and egg. Now, in an electric mixer, cream butter and sugar until smooth. Now add in egg and cream mixture. Now, 1/2 cup at a time, add in flour mixture.

2. Get out another medium bowl. Now take out half of the sugar cookie mixture. In one bowl, combine red food coloring (enough to make a nice red color) with dough. In the other bowl, combine blue food color (enough to make a nice blue color) with dough. Place bowls in the freezer for about 30-35 minutes, or until dough is firm.

3. Preheat oven to 350 degrees.

4. Now, using a cookie scooper, roll out balls. Flatten the balls with your fingers.

5. Bake for 10-12 minutes, or until the cookies pass the fork/toothpick test.



{July 1, 2010}   I Baked You A Cake

This cake is delicious. Fresh out of the oven goodness. I’m taking bites into this warm heavenly dish right now. I got this recipe from Orangette.  The orginal recipe is for French Yogurt Cake with Lemon. I didn’t do lemon, instead I did strawberries. Now let’s talk about the strawberries. The strawberries in the cake was kind of a drain. So, I am going to put the recipe without the strawberries on here. But the cake, the cake. There was just something special about the cake. It tasted like buttery goodness. Except, there wasn’t any butter in it, there was yogurt! I was extremly skeptical when I thought of yogurt in a cake, no butter, how is this going to turn out? But it was delicious. It was just what I needed! I had no butter, no chocolate, and I just had to bake something. So this cake was amazing for me! I used Greek yogurt, and last time I used regular yogurt, but I pretty much perferred the cake using the Greek yogurt. Please, oh please make this cake! It’s delicious! And there’s no butter, thumbs up! Ahhh the house has that fresh baked cake smell 🙂

Simple Yogurt Cake

You will need:

– 1/2 cup canola oil

– 3 large eggs

– 1/2 cup yogurt (I like Greek, and 1/2 cup should be one small container)

– 1  cup sugar

– 1 1/2 cups flour

– 2 tsp baking powder

Directions:

1. Preheat oven to 350 degrees.

1. Whisk the yogurt, canola oil, sugar, and eggs. Mix until the mixture is well blended.

2. Now add in flour and baking powder, just enough to combine all of the ingredients.

3. Pour into a greased (I just use pam butter spray) cake pan.

4. Bake for about 30 minutes, or until a fork comes out clean.

5. Bon appetit! 🙂



et cetera