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Recipes
Chili Sauce for Tourtiere
By JimMac, www.rovingculinarian.com
Combine all ingredients in a pot on the stove and bring to a boil
- 14 large ripe tomatoes (or 5 to 7 pounds)
- 3 1/2 cups brown sugar
- 1 3/4 cups white vinegar
- 3 hot red peppers — chopped
- 2 tablespoons pickling spice in a seeping bag
- 4 cups chopped onion (or about 2 pounds of onion)
- 1 heaping tablespoon of pickling salt
Bordelaise Sauce
By JimMac, www.rovingculinarian.com
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook minced onion until tender
- 3 T butter
- 1 T minced onion
- 3 T all purpose flour
- 1 T chopped parsley
- 1/4 t dried thyme
- 1/8 t ground pepper
- 10-1/2 oz. can beef broth
- 1/2 cup red wine
- 1/4 cup water
Baked Potato Bread
By JimMac, www.rovingculinarian.com
*** This dough will be very dry
- 1/2 cup Water
- 2 cups White bread flour
- 1 tablespoon Dry milk
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1/4 cup Sour cream
- 1 1/2 tablespoons Instant potato flakes
- 1 1/2 tablespoons Bacon bits
- 1 1/2 tablespoons Chives
- 2 teaspoons Yeast (active dry)
Sous Vide Strawberries
By JimMac, www.rovingculinarian.com
1. Fill and preheat the SousVide Supreme to 183F/84C
- 2 cups (300 g) strawberries, hulled and sliced into thick pieces
- 2 teaspoons (10 ml) sugar
- 1/4 cup (2 ounces/60 ml) sparkling white wine or champagne
- 2 tablespoons (30 ml) whipped cream, sweetened if desired
- fresh mint, for garnish
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