tag:blogger.com,1999:blog-88160498555524247392024-03-13T13:27:42.240-07:00The Geeky ChefA collection of fictional food recipes inspired by books, movies and video games.Geeky Chefnoreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8816049855552424739.post-41976149353536220962023-05-19T10:02:00.030-07:002023-05-19T20:55:43.657-07:00Sunny Veggie Porridge<p>From The Legend of Zelda: Tears of the Kingdom <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYkO4emuE5ciH981YTFRdGnHD-9IL0LPOTEOGaHzazNy49X-3kNDsFh5CX4eFRHouW0DFvTbA5uNcK1201nRQ5RgbUeRX4XPttI-x-3r9I-dW-s4jFvtI0RDTI8vO_tkOuVjpfZiWQLLgCS7QaRVihXeMVDr-W4XNOt3vavyBXmKc7JE78zodBYXQJQ/s3128/sunnyriceporridge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3128" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYkO4emuE5ciH981YTFRdGnHD-9IL0LPOTEOGaHzazNy49X-3kNDsFh5CX4eFRHouW0DFvTbA5uNcK1201nRQ5RgbUeRX4XPttI-x-3r9I-dW-s4jFvtI0RDTI8vO_tkOuVjpfZiWQLLgCS7QaRVihXeMVDr-W4XNOt3vavyBXmKc7JE78zodBYXQJQ/w618-h640/sunnyriceporridge.jpg" width="618" /></a></div>Yes, it's another Tears of the Kingdom recipe coming less than a week after the <a href="https://www.geekychef.com/2023/05/veggie-rice-balls_15.html">Veggie Rice Balls</a> recipe. I just can't seem to help myself! And it's also a super versatile dish featuring good ol' Hylian Rice and veggies. In the game, Link prepares this gloom-busting dish to cure
Claree's ailing grandmother from her "gloom-bourne" illness. It's a fun
little side quest that reminded me of the quest to heal
Link's own sick grandmother in The Windwaker, which of course leads to Link obtaining
delicious <a href="https://www.geekychef.com/2012/12/elixer-soup.html">Elixir Soup (click for recipe)</a>. Savory rice porridge is a popular food over here in the realm of not-Hyrule too. Some may know it as Congee, Jook/Juk or Okayu. In our house, it's Arroz Caldo and it's a sick-day must. I used jasmine rice because it's naturally fragrant and adds a nice flavor to the porridge. The in-game recipe uses fresh milk, which isn't too common but adds an extra bit of creaminess that is lovely. I also used dandelion greens harvested from my own backyard for the "Sundelion" component but feel free to use any green you like. Note that this dish has a very subtle flavor by design. You can add a lot of extra flavor by adding more toppings, so I've included some suggestions for those who'd prefer to spice things up. Whatever flavoring combinations you choose, this comforting dish will cheer you right up and aid you in fighting off gloom-borne illness. Or any other sneaky illnesses that might be floating around... <p></p><p><b><br /></b></p><p><b>Ingredients</b><br /></p><ul style="text-align: left;"><li>1 cup Jasmine Rice, uncooked<br /></li><li>4 cups Milk (I used whole milk)<br /></li><li>4 cups Water or Veggie Stock<br /></li><li>1-2 tbsp. Veggie Bouillon (or to taste)</li><li>2-3 1-inch pieces of Fresh Ginger, peeled</li><li>2 cloves Garlic, sliced <br /></li><li>1-2 sheets Kombu*<br /></li><li>1 bunch Dandelion Greens (or sub Mustard Greens, Turnip Greens, Collards, Kale, or Spinach)</li><li>2 Green Onions, sliced (optional)</li><li>1 sprig fresh Cilantro, Mint or Basil (optional, for garnish) </li></ul><p><b> </b></p><p><b>Optional Toppings/Additions: </b></p><ul style="text-align: left;"><li>Egg (fried, poached or boiled)</li><li>Additional Green Onions, sliced</li><li>Chili Oil</li><li>Nori or Furikake </li><li>Cilantro <br /></li><li>Salted Butter</li><li>Soy Sauce, Fish Sauce (Patis) or Ponzu</li><li>Fried Garlic</li><li><span>Lemon Juice<br /></span></li><li><span>Bacon or other salty meat </span></li><li><span>Cooked seafood<br /></span></li></ul><p>* I used Kombu to add a nice vegetal "green" flavor and ginger because of its natural healing properties but you can also use lemongrass, dried mushrooms, gingko nuts, lotus seeds, or even whole spices like cloves or anise. Try a combo!</p><p><br /></p><p><b>Directions</b></p><p><b> </b></p><ol style="text-align: left;"><li><b> </b>Rinse the rice a couple times until the rinsing water turns less cloudy. It doesn't have to be clear.</li><li>If you are using tough, raw, or bitter greens like dandelion greens or kale, you might want to blanch them first. That means putting them to boiling water for a minute or two then immediately transferring them into ice water. If you are using softer or pre-cooked greens like spinach, you can skip this step. Once the greens have been blanched, chop the up and set aside.</li><li>Add the rice, milk, water, bouillon, ginger, garlic and konbu to a large pot with a cover. Bring everything to a boil over medium-high heat and stir. Reduce heat to very low and cover the pot with the lid. Let simmer over low heat for 90 minutes or up to 2 hours, checking and stirring occasionally to prevent any sticking (and burning) on the bottom, until the rice is soft and the mixture has a thick porridge-like consistency. Sorta like a loose risotto.</li><li>Fish out the konbu and ginger pieces, and any other tough flavoring agents like lemongrass if using. Add the green onions and the chopped greens. Cook for another 5-10 minutes. Taste and adjust seasoning.<br /></li><li>Once the porridge is looking and tasting good to you, ladle it into serving bowls. Garnish with some leafy green herbs (like cilantro) in the center. You can store any extra in the fridge for 3-5 days.<br /></li></ol><p> </p><p>Serves 6-8 <br /></p>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com3tag:blogger.com,1999:blog-8816049855552424739.post-5905693890598940512023-05-15T11:37:00.010-07:002023-06-13T10:03:07.119-07:00Veggie Rice Balls<p> <i>From The Legend of Zelda: Tears of the Kingdom and Breath of the Wild... </i></p><p><i></i></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRop8bKsDVquqaEawmEGrjk5d-q8f4b8Zt2BWBefjZ-OeGDm5G5F-oslBLFJEd6nD0vdF-v99KdDdxqjay_r06ux_ySmEIaEImgz-fNo8nxIdSIt00dfHuuwRVbz3TXgx25qBBfKwIFm3F-xpMrgmgxThNBEjtF3dvElofFzSsQjkip_UCNqCJ1xnpvg/s3008/zeldavegriceball3.jpg"><img border="0" data-original-height="2600" data-original-width="3008" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRop8bKsDVquqaEawmEGrjk5d-q8f4b8Zt2BWBefjZ-OeGDm5G5F-oslBLFJEd6nD0vdF-v99KdDdxqjay_r06ux_ySmEIaEImgz-fNo8nxIdSIt00dfHuuwRVbz3TXgx25qBBfKwIFm3F-xpMrgmgxThNBEjtF3dvElofFzSsQjkip_UCNqCJ1xnpvg/w640-h554/zeldavegriceball3.jpg" width="640" /></a></p><span><a name='more'></a></span><p></p><p>Who else spent the weekend in a Zelda haze?<i> </i>The sequel<i> </i>to <i>Breath of the Wild</i> has enraptured me, like I'm sure it has many of you. I knew a few months back I wanted to announce my newest cookbook, <a href="https://www.quarto.com/books/9780760382875/the-video-game-chef">The Video Game Chef</a>, with a recipe from <i>The Legend of Zelda: Tears of the Kingdom</i>. Those who have been following me for a while know that <i>Zelda</i>
is the series that inspired me to create this blog 15 years (!) ago so
it sorta feels like everything has come full circle. Taking the photo
was also a great opportunity to give my poor eyeballs a break and touch
some (not cel-shaded) grass. Guys, this was such a fun and interesting
cookbook to make! It's a culinary voyage through the early days of video
game foods to the more elaborate and creative dishes from modern
titles. This recipe is for the Veggie Rice Balls from both <i>BotW</i> and <i>TotK</i>.
They seem to be a specialty of everyone's favorite sign-holder and
President Hudson supporter, Addison. The most basic version of these is
made using just Hylian Rice and Hyrule Herb but there are many
combinations that yield these tasty-looking snacks. They're easy as
slaying Bokoblins, vegan, and extremely customizable, just like in the
game. Try swapping out the ingredients and making your own combinations. Feel free to hum Epona's Song or Zelda's Lullaby while you put it
together!<br /><i> </i></p><p></p><p><b> Ingredients</b></p><ul style="text-align: left;"><li>1 cup Short Grain or "Sushi" Rice, freshly cooked (use brown to emulate game appearance)<br /></li><li>2 Green Onions or 1 bunch chives, thinly sliced*<br /></li><li>1 tbsp. Nori Komi Furikake </li><li>1 tsp. Gomasio (or sub Toasted Sesame Seeds with a pinch of Sea Salt) <br /></li><li>1 tsp. Shiso Fumi Furikake (optional)</li><li>2 tbsp. Ponzu Sauce (or sub equal parts soy sauce and rice vinegar)<br /></li><li>Up to 1/2 cup additional cooked green veggies such as Peas, Shishitso Peppers, Kale or Edamame, chopped fine (optional)</li><li>Up to 1/4 cup additional fresh herbs such as Shiso, Dill, Mitsuba, Parsley etc., chopped fine (optional)</li><li>1 Shiso or large Lettuce Leaf (optional, for serving/garnish) <br /></li></ul><p> *This is a basic template, but you can add some <a href="https://www.amazon.com/House-Shichimi-Togarashi-Japanese-Pepper/dp/B0002YGSJQ">Sichimi Togarashi</a> for the "Spicy" version<b>!<br /></b></p><p><b> </b></p><p><b>Directions </b></p><ol style="text-align: left;"><li><b> </b>Make sake sure all your veggies and herbs are dry, too much additional moisture could make the rice too soggy to shape.<br /></li><li>In
a small mixing bowl, mix together the rice, green onions, furikake
(both kinds, if using), gomasio, ponzu and any additional veggies or
herbs. Everything should be very sticky. If it's not sticking together,
you may need to add more rice.<br /></li><li>For easier forming, use
slightly damp onigiri rice molds to create the rounded triangular shape
and use according to product directions. This will make 2-4 rice balls,
depending on the size of the mold. If you are new to the joy of rice
balls and don't have the molds, place a small bowl of warm, lightly
salted water on your work station. Wet your hands in the water, and
separate the rice into 2-4 equal portions. Using damp hands, gently mold
the rice into the rounded triangular shape, wetting your hands as
needed. You can also wrap the rice portions in plastic wrap before
shaping them and they will appear a bit more even, although the in-game
version is pretty imperfect-looking so this is optional. <br /></li><li> Set
a shiso leaf or a leaf of lettuce down on a serving plate. Plate two
rice balls on top of the leaf and garnish one with an herb sprig of your
choice. Repeat once more if you made four rice balls instead of two.
Serve!</li></ol><p> </p><p>Makes 2-4 Rice Balls </p><p> </p><p>*Although Hyrule Herb looks the most like dill, I think that might be too polarizing a
flavor considering the fictional herb's many applications, so I used green onion. Feel free to use whatever fresh herbs your heart container desires! <br /></p>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com0tag:blogger.com,1999:blog-8816049855552424739.post-50374921039699304752023-03-23T18:09:00.011-07:002023-03-25T18:00:34.866-07:00From the Cookbooks: Miracle Max's Chocolate-Covered Miracle Pill<p><i>From The Princess Bride film and novel by William Goldman... <br /></i></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rywPD0uxJjelfHNTW5FgCOsth9VQqbaKBuxzkxwi-b2mqd4OPLtVT3sYg5apY9uhQoaHJ6nj_umTTzMQPiavTAAmwLK_Yfq9ejiopAwXrZxtlzq2mQ52MJq53k75Mrp87DyVvskIbP_Y0EPrSRDv2HZYXHjr0Q5wEdWEvPChS6Y340r-n75piY7AIg/s1072/geekychefPB-miraclepill.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="1072" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rywPD0uxJjelfHNTW5FgCOsth9VQqbaKBuxzkxwi-b2mqd4OPLtVT3sYg5apY9uhQoaHJ6nj_umTTzMQPiavTAAmwLK_Yfq9ejiopAwXrZxtlzq2mQ52MJq53k75Mrp87DyVvskIbP_Y0EPrSRDv2HZYXHjr0Q5wEdWEvPChS6Y340r-n75piY7AIg/w640-h382/geekychefPB-miraclepill.jpg" width="640" /></a></div><p>FINALLY, it's almost here! Coming April 4th, <a href="https://www.quarto.com/books/9780760377567/the-unofficial-princess-bride-cookbook">The Unofficial Princess Bride Cookbook</a> is a work of twu wuv. This cookbook has 50 recipes inspired by the wonderful Princess Bride film and book, including iocane-laced cocktails, MLTs, hangover stews, and so much more. With each and every recipe lovingly photographed by <a href="https://www.billmilne.com/portfolio/">Bill Milne</a>, it's an inconceivably beautiful cookbook. </p><p> </p><p><i></i></p><blockquote><i><span style="font-size: small;">"As Max and Valerie finish making the pill that will revive Westley, Val coats it with chocolate, informing
an incredulous Inigo that the chocolate coating will help it go down easier. Our little chocolate-coated
pills are filled with a decadent espresso cream that will take you all the way from mostly dead to slightly
alive. Truffle-making takes patience so be sure not to rush through the process because what happens
when you rush a Miracle Man? That’s right. Remember not to go swimming for at least an hour after
eating!"</span></i></blockquote><p></p><p></p><p><b> </b></p><p><b> </b></p><p><b>Ingredients</b></p><ul style="text-align: left;"><li>32 oz (907 g) semisweet chocolate,
finely chopped </li><li>1 cup (235 ml) heavy whipping cream </li><li>1 tablespoon (6 g) espresso powder and/
or cocoa powder, or to taste </li><li>1 teaspoon cinnamon (optional) </li><li>6 tablespoons (84 g) unsalted butter,
room temperature </li></ul><p> </p><p><b>Directions</b></p><ol style="text-align: left;"><li>Add half of the chocolate to a heatproof bowl. In a small saucepan, bring the cream to a boil over
medium heat. Once it starts to boil, remove it from the heat and whisk in the espresso powder and
cinnamon. </li><li>Pour the espresso cream over the chopped chocolate. Allow the mixture to sit for 2 to 3 minutes, or
until the chocolate has mostly melted, then whisk until smooth. Stir in the butter, then whisk until
mixture is smooth and shiny. </li><li>Cool the mixture to room temperature, then cover the bowl with plastic wrap. Refrigerate for 2 hours,
or until it’s firm enough to scoop. </li><li>Line two large baking sheets with parchment paper. Scoop about a tablespoon of the truffle filling and
quickly roll it between your hands to form a pill shape. Transfer to the prepared baking sheet, and repeat
until you’ve used all the chocolate-espresso mixture. Refrigerate for 30 minutes. </li><li>In the meantime, begin tempering the chocolate coating. A double boiler will make this step easier. If
you don’t have one, fill a medium saucepan one-third full with water and bring it to a gentle simmer
over medium heat. Place a large stainless-steel bowl on top of the pan, making sure it is not directly
touching the simmering water. </li><li>Reduce the heat to low and add two-thirds of the remaining chocolate to the bowl. Place a candy
thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. The
temperature of the chocolate should never exceed 120°F (49°C). </li><li>Once the chocolate has completely melted, remove the bowl from the heat but keep the water
simmering. Stir in the remaining chocolate a little bit at a time, making sure what you add has
completely melted before adding any more. </li><li>Set aside and allow the chocolate to cool to 80°F (27°C). Once the chocolate has reached 80°F, place it
back over the simmering water and reheat to around 90°F (32°C), then remove the bowl. </li><li>Using a candy dipper or a fork, dip each refrigerated truffle in the chocolate, allowing excess chocolate
to drip back into the bowl before transferring it back to the parchment-lined baking sheet. You may need
to drip some additional coating to cover any holes that happen when removing the fork. </li><li>Allow the chocolate coating to completely set before serving in about 1 hour. 1 hour!</li></ol><p></p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzcJWRiMjCsvW-H-utrswqCSce_lV0VDrJE1abNH62kG755F-fk9c-MtiulCbN71YfEvm8NadP_Zjn7ZlwMjhKd9yS8LS3WpQfPg5OLBZckEjF0ZeyJEQsnAWU_5EwElwV-RfOe2QHYC4xXgsVUcUlbxnVWAOu0bzXGZGT4M-mz1Xgu_CtfmnbKmrKA/s2560/817aYRc-lUL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1464" data-original-width="2560" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzcJWRiMjCsvW-H-utrswqCSce_lV0VDrJE1abNH62kG755F-fk9c-MtiulCbN71YfEvm8NadP_Zjn7ZlwMjhKd9yS8LS3WpQfPg5OLBZckEjF0ZeyJEQsnAWU_5EwElwV-RfOe2QHYC4xXgsVUcUlbxnVWAOu0bzXGZGT4M-mz1Xgu_CtfmnbKmrKA/w640-h366/817aYRc-lUL.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBiOIBNyZwwlndCN70tI3HQTpo26loKeyYxl6_E6pCDeqTe_GtZJ7eEErr1zf8fh1_amLLUIk2gtjYJRLKPYRqGc6dO2M4abJw765S3dnpa1B_JKAXuKEf3KZSWurOkXO5Zmi778bcF4RerdACSkRr6vy9lCdytYODRbyPjlpc6QtfhFjw2rHWl6Y_g/s1935/IMG_8314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1433" data-original-width="1935" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBiOIBNyZwwlndCN70tI3HQTpo26loKeyYxl6_E6pCDeqTe_GtZJ7eEErr1zf8fh1_amLLUIk2gtjYJRLKPYRqGc6dO2M4abJw765S3dnpa1B_JKAXuKEf3KZSWurOkXO5Zmi778bcF4RerdACSkRr6vy9lCdytYODRbyPjlpc6QtfhFjw2rHWl6Y_g/w640-h474/IMG_8314.jpg" width="640" /></a></div><br />Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com0tag:blogger.com,1999:blog-8816049855552424739.post-23082418590807873742023-02-26T00:34:00.045-08:002023-03-01T16:09:59.629-08:00Tipsy Bison Steak Sandwich<p>From <i>The Last of Us Part II</i> video game... <br /></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iDbrcECOEvfgEMS9vTXoRlhgXVmi0UNWDK1cPKZ9SsrtkQ1ntDRsP3RpYQiw5t0dA50H9LJmgMOEPMp_Lc9CIv5rskP5wBu48hnD5C7XRzQsRUMH1KNd4LmwZpf1AzmRJJyFCT3BhjL9fsTesSL622su0et2OwVJpkh0xYCjGv2s1OO6cJlv1CbhkA/s3709/Facetune_24-02-2023-19-48-07.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2502" data-original-width="3709" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iDbrcECOEvfgEMS9vTXoRlhgXVmi0UNWDK1cPKZ9SsrtkQ1ntDRsP3RpYQiw5t0dA50H9LJmgMOEPMp_Lc9CIv5rskP5wBu48hnD5C7XRzQsRUMH1KNd4LmwZpf1AzmRJJyFCT3BhjL9fsTesSL622su0et2OwVJpkh0xYCjGv2s1OO6cJlv1CbhkA/s600/Facetune_24-02-2023-19-48-07.jpg" width="600" /></a><b> </b>I'll admit, I put off playing The Last of Us Part II for a long, long time. I knew the basics of the plot from a friend and I just
wasn't ready for... all of that. Luckily, the phenomenal TV series based on the games has renewed my interest and kindled
some of the necessary grit to get through the rest of the story. And it's a good thing too, because the Jackson
settlement is a fascinating glimpse of the culinary possibilities in a post-apocalyptic world. When walking around
town, you can see greenhouses, a butcher, a grocery store... There's even a diner! So, what's in those steak sandwiches Ellie is given by the owner of The
Tipsy Bison? Well, they're probably quite palatable, unlike his unsavory remarks... Some observations: There were plenty of
onions at the grocery store, along with various breads, baguettes and boules. In Episode 5 of
the show, Tommy mentions that they are working on bacon and you do see meat being cured at the butcher and a lot of salt bags scattered around, so I threw it in. I also added
some greens that would be easy to forage in the wild or grow in those greenhouses. Also, I suspect folks got right down to making fresh cheese once there were cows and goats available for milk. Finally, there's some bourbon as a nod to the "tipsy" part of Tipsy Bison (and to give it a kick). But it's a "no" on mushrooms, obviously.<br /></div><p><b> </b></p><p><b>Ingredients</b><br /></p><ul style="text-align: left;"><li>1 6-8oz Ribeye Steak (1.5" thick)</li><li>2-3 slices Thick Cut Bacon </li><li>1 Red Onion, sliced </li><li>1 tbsp. Bourbon (optional) <br /></li><li>1-2 tbsp. Olive Oil<br /></li><li>2 tbsp. Salted Butter <br /></li><li>4 large cloves Garlic (unpeeled!) <br /></li><li>1 French Steak Roll (or bread of your choice) </li><li>1/2 cup Dandelion and/or Mustard Greens (or use Arugula)<br /></li><li>1 tsp. Red Wine Vinegar </li><li>2-3 tbsp. crumbled Goat Cheese or Feta (or to taste, optional) </li><li>Salt and Pepper (to taste) <br /></li></ul><p><b> </b></p><p><b> Directions</b></p><ol style="text-align: left;"><li>Season the steak with salt and pepper or steak seasoning of your choice. Set aside at room temperature. </li><li>In a large skillet over medium heat, cook the bacon until crisp, about 3-4 minutes on each side. Use tongs to remove the bacon and set it aside on a paper towel-lined plate. </li><li>Drain all but a tablespoon of the bacon fat from the pan. Turn the heat to very low and add the onions to the skillet with the bacon fat. Add in 1-2 teaspoons of the bourbon and use a wooden spoon to scrape any browned bits on the bottom of the skillet. If you don't want to use bourbon, you can use cooking wine or red wine vinegar.<br /></li><li>Cook the onions over low heat, stirring every few minutes to prevent burning, for 30-40 minutes until caramelized. If you're comfortable multi-tasking, you can have these going while you complete the rest of the recipe and they should be done around when it's time to assemble the sandwich, just don't forget to stir them every few minutes! Stir in the remaining teaspoon of bourbon when they're about 5 minutes away from being done.<br /></li><li>While the onions are cooking, you can start on the steak. Preheat the oven to 375° F. Heat the olive oil in a separate cast iron skillet over high heat. Once the skillet is very hot, add half a tablespoon of butter and let it melt until it starts to bubble. Add the steak to the skillet. It should immediately start sizzling. Sear the steak on each side for 1-2 minutes just until a crust has formed, adding another 1/2 tablespoon of butter before flipping the steak. </li><li>Toss the unpeeled garlic cloves into the skillet and place the skillet in the preheated oven. Let the steak cook for another 5-10 minutes in the oven until the internal temperature reaches 135° Fahrenheit for medium-rare, 145° for medium or 155° for medium-well. Once the steak has reached the desired doneness, remove steak from the skillet and let it rest at room temperature for at least 15 minutes. </li><li>Check the garlic cloves, they may need a few more minutes in the oven to become soft inside. So while the steak rests, you can throw them back in the oven for a few more minutes. Once they are buttery soft inside, remove them from the heat and set aside.<br /></li><li>Butter each side of the steak roll with the remaining butter. Lightly toast the bread until the butter has melted and it is crisp on the outside but still soft inside. Peel the roasted garlic cloves and spread them onto the bread like the butter, using 2 cloves per side.</li><li>Toss the arugula in the red wine vinegar and a dash of olive oil and season lightly with salt and pepper. <br /></li><li>Slice the (now fully rested) steak against the grain into 3/4 inch slices (or however thick you'd like). </li><li>Layer the slices on top of the bottom half of the steak roll. On top of that, layer the onions, which should now be nicely caramelized. Lay on the bacon slices, followed by the arugula, then sprinkle on the cheese (if using). Finally, add the top piece of the steak roll. If you want to present it like it looks in the game, wrap the sandwich in parchment paper and tie with twine before serving. </li></ol><p> </p><p>Serves 1-2<br /></p><p> </p><p>*Bonus, I've got a brand new way to introduce myself:</p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsop3PpqTzZKHSaRnAL0QjJ3rgoZKmjSo0NwRTEJ-RIoV7rpO4IfRx-BEnq4mcEa44o9YAyGVpGlDyU4KWnuH3w_xxgubWGVw6t0oUXHlXfT4VsIVS-8SOchFWmjCl3On1-QjEdMeZ-w9g5Fcf624lP6GQmckCe1At-AQ0suwnUy3evfT1wkj5lvNHg/s3336/IMG_8188.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3336" data-original-width="3016" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsop3PpqTzZKHSaRnAL0QjJ3rgoZKmjSo0NwRTEJ-RIoV7rpO4IfRx-BEnq4mcEa44o9YAyGVpGlDyU4KWnuH3w_xxgubWGVw6t0oUXHlXfT4VsIVS-8SOchFWmjCl3On1-QjEdMeZ-w9g5Fcf624lP6GQmckCe1At-AQ0suwnUy3evfT1wkj5lvNHg/s320/IMG_8188.jpeg" width="289" /></a></div><br />Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com3tag:blogger.com,1999:blog-8816049855552424739.post-15844233152311073352022-12-11T11:49:00.051-08:002022-12-17T21:03:28.812-08:00"Authentic" Pilgrim Fudge<p><i>From the "Wednesday" TV show...</i><br /> </p><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4wVsWbS5fo0HCpcs5WmOCVXkFn4YVF_bBdk-OC7QVm2nYZyKEjtAdfJ8I03CTQmN4lL-BSLXybCtb129Zs86d40LyUcJ9bYm43G4YusrT0IRBCIHEw4TwRIRt9UhTMP9EKvTgrXcSAWrmZO1VRPbCq1MRz-GwEP8Z8qKINGzY13Lg1ZrJl78_WxPNQ/s3024/wednesdaywoefudge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2496" data-original-width="3024" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4wVsWbS5fo0HCpcs5WmOCVXkFn4YVF_bBdk-OC7QVm2nYZyKEjtAdfJ8I03CTQmN4lL-BSLXybCtb129Zs86d40LyUcJ9bYm43G4YusrT0IRBCIHEw4TwRIRt9UhTMP9EKvTgrXcSAWrmZO1VRPbCq1MRz-GwEP8Z8qKINGzY13Lg1ZrJl78_WxPNQ/w640-h528/wednesdaywoefudge.jpg" width="640" /></a></div>It's been much too long since I've been able to do anything for the blog. You can tell by how the website looks like it was time warped from 2015. I've been kinda busy. I had some kids, I wrote some cookbooks. There are some *very* exciting projects I've been working on that will likely see releases in 2023. But more on that later... 'tis the season for some fudge! I've been a fan of the Addam's Family since childhood. I'd love catching reruns of the original TV series whenever they aired but I especially loved the 1993 film <i>Addam's Family Values</i>. The sequence where Wednesday absolutely wrecks the terrible Thanksgiving play made the film a holiday tradition for myself and many others. Which is why I was delighted when the new "Wednesday" Netflix series payed homage to the iconic scene. In the Netflix series, Wednesday has been forced to play tour guide in Pilgrim World, which inexplicably sells fudge in its "Fudge Shoppe." As Wednesday so beautifully explains in German, "authentic" pilgrim fudge is not a thing. The earliest fudge recipes were recorded in America <a href="https://www.cocopotamus.com/pages/History-of-Fudge.html">in the late 1800s</a>. This recipe is an adaption of some of those early recipes, using some flavors the pilgrims would have been familiar with and, of course, Dutch processed cocoa. These ingredients create a deep, almost black color and a distinctive bittersweet flavor which might even make Wednesday crack the slightest smile. Or maybe just a tiny nod of approval... Hell, I'd take a barely perceptible blink.<br /><p></p><p> <b><br />Ingredients</b><br /></p><ul style="text-align: left;"><li>1 cup Granulated Sugar</li><li>1 cup Dark Brown Sugar</li><li>3/4 cup Dutch Processed "Black" Cocoa Powder</li><li>1/4 tsp. Salt</li><li>1 cup Heavy Cream and/or Evaporated Milk</li><li>1/4 cup Unsalted Butter + more for greasing (use cultured butter if possible!)</li><li>1-2 tsp. Blackstrap Molasses, Maple Syrup or Rye Honey (optional)</li><li>2 tsp. Vanilla Paste or Extract</li><li>Black Gel Food Coloring (optional)</li><li>Other Ingredients like Nuts, Spices, Candy, Dried Fruit, Cookies, Sprinkles etc. (optional)</li></ul><br /><b>Directions</b><br /><ol style="text-align: left;"><li>Line a 9 x 13 inch baking pan with parchment paper and generously grease with butter. </li><li>In a medium saucepan, stir together the sugars, cocoa and salt. Add in the cream and/or milk and stir until mixed. </li><li>Cook over medium heat, stirring continuously, until the mixture reaches a boil, about 8-10 minutes. </li><li>Turn the heat to medium low. Continue to cook, stirring occasionally, until temperature reaches 235°F, about 25-30 minutes. If you don't have a candy thermometer, <span class="ILfuVd" lang="en"><span class="hgKElc">do the cold water
test: Drop a small amount of the hot mixture in a glass of cold water. The syrup should cool and form a ball </span></span><span class="ILfuVd" lang="en"><span class="hgKElc">as it
falls to the bottom of the glass</span></span><span class="ILfuVd" lang="en"><span class="hgKElc">. Remove the ball from the water and test it with your fingers. It should hold together but be very soft and pliable.</span></span> </li><li>Remove the pot from heat and add in the butter, vanilla and molasses but don't stir yet. Let it cool to about 125°F. Once cooled sufficiently, beat the mixture with a wooden spoon until all the ingredients are fully incorporated and the mixture loses its sheen, about 10 minutes. You can speed this up by using a hand mixer on medium speed for 2-3 minutes, just don't let any tourists see you. If you're adding food coloring or any additional flavors like nuts or candy, now is the time to stir them in.</li><li>Pour the fudge mixture into the prepared baking pan and use your wooden spoon to smooth it out. Let it cool at room temperature for 10-15 minutes before adding any toppings. </li><li> Let the fudge set for 2-4 hours. Once set, cut it into 1 or 2 inch squares and serve! Store in an airtight container at room temperature for up to 1 week. </li></ol>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com3tag:blogger.com,1999:blog-8816049855552424739.post-22395049513953949182021-02-19T16:26:00.001-08:002021-02-19T16:52:26.660-08:00From the Cookbooks: White Gold Tower<p><i> From the Elder Scrolls: Skyrim video game... <br /></i></p><p><i> </i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://1.bp.blogspot.com/-MbIXSgfLYMc/YDBcz51pITI/AAAAAAAAA7U/S0EfSIzeH-sJz0T75euHR8rIBRC8pWrcgCLcBGAsYHQ/s1757/wgtskyrim.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="1757" height="414" src="https://1.bp.blogspot.com/-MbIXSgfLYMc/YDBcz51pITI/AAAAAAAAA7U/S0EfSIzeH-sJz0T75euHR8rIBRC8pWrcgCLcBGAsYHQ/w640-h414/wgtskyrim.png" width="640" /></a></i></div><i><br /></i><p></p><p></p><p>Many of you have been reaching out to let me know that there was a printing error on some copies of <a href="https://www.quartoknows.com/books/9781631067099/The-Geeky-Bartender-Drinks.html?direct=1">The Geeky Bartender.</a> The error had ingredients for a different recipe listed for The White Gold Tower. I'm told it will be corrected in the next printing run but I've decided to go ahead and post this recipe on the blog for the folks with the funky copy. Thank you so much to everyone who let me know about this. Here's the correct recipe, <i>Kip Jot Naak!</i>:</p><p> </p><p><b> Ingredients</b></p><p> <span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">2 fl oz dry mead </span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">2 fl oz Cyser mead </span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">½ fl oz/1 tablespoon whiskey </span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">4-6 Dashes of lavender bitters </span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1 teaspoon Lavender Syrup </span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">Ice cubes </span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0">1 fl oz (28 ml) heavy cream</span></p><p><span class="css-901oao css-16my406 r-poiln3 r-bcqeeo r-qvutc0"> </span></p><p><b>Directions</b></p><p>1) In a cocktail shaker, combine both meads, the whiskey (if using), bitters, syrup, and ice cubes. Shake well. </p><p>2) Pour the mead mixture into your serving glass. </p><p>3) Pour one-third of the heavy cream out of the carton and set aside (you can pour it back in later). Shake the heavy cream carton vigorously for about 30 seconds. </p><p>Get a spoon and hold it upside down above the mead in the glass, tilted slightly downward. Slowly pour the heavy cream onto the back of the spoon so it indirectly spills over into the glass on top of the mead. It’s important not to do this too quickly if you want a layered effect. </p><p> </p><p><b>Suggested Serving Vessel</b><br /></p><p>Highball glass </p><p> </p><p><b>Suggested Garnish</b><br /></p><p>Edible flower (nasturtium blossoms, orchids, and viola flowers look the most like Dragon’s Tongue)<br /></p><p>
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<p><br /></p>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com1tag:blogger.com,1999:blog-8816049855552424739.post-15518593289543148462021-02-19T09:47:00.012-08:002023-03-01T16:06:40.740-08:00Beer Potage<div class="separator" style="clear: both; text-align: left;">
From The Blood of Elves (The Witcher Series #1) by Andrzej Sapkowski</div>
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<a href="https://1.bp.blogspot.com/-IdlVTECEXCk/XhPKSi8KmKI/AAAAAAAAA0M/sgyJ1DFRr34DNUiYwKEGaGZ6NreYbfKWACLcBGAsYHQ/s1600/geralt.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-IdlVTECEXCk/XhPKSi8KmKI/AAAAAAAAA0M/sgyJ1DFRr34DNUiYwKEGaGZ6NreYbfKWACLcBGAsYHQ/s640/geralt.jpg" width="640" /></a></div><p>In The Blood of Elves, Ciri and Triss are enjoying dinner at Kaer Morhen, dinner being "beer potage, thick with cheese and croutons." Potage is a French word, meaning a thick and creamy soup. Initially, I was thinking this was along the lines of German beer and cheddar soup, but apparently Polish beer soup is a little different. It's heavier and sweet, almost like a smooth porridge. It's <i>very</i> filling. I recommend using Żywiec Porter, a wonderful Polish import, but any full bodied dark beer will do. So sit down, toss a coin to your Witcher, and eat some hearty beer potage. <br />
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<b>Ingredients </b></p><p><b> </b></p><p><i>For the Rye Croutons:</i><br /></p><ul style="text-align: left;"><li>2 cups cubed Sourdough Rye (slightly stale)<br /></li><li>
1 tbs Olive Oil</li><li>
1 tbs Unsalted Butter, melted </li><li>
Salt (to taste) </li></ul><p><i> </i></p><p><i>For the soup: </i><br /></p><ul style="text-align: left;"><li>
1 cup Żywiec Porter (or substitution of your choice)</li><li>
4 Egg Yolks</li><li>
6 tbsp. Light Brown Sugar (or to taste)<br /></li><li>
1/2 cup Heavy Cream</li><li>1/4 tsp. Ground Cloves</li><li>1 tsp. Ground Cinnamon </li><li>1/4 tsp. Lemon Zest <br /></li><li>Plain Cheese Curds (to taste)<br /></li></ul><p></p><p></p><p></p><p><br />
<b>Directions</b></p><p><i> </i><i> </i></p><p><i>To make the rye croutons:</i><br /></p><ol style="text-align: left;"><li>
Preheat the oven to 375 degrees F.</li><li>
In a large bowl, combine the bread, olive oil, butter, salt and pepper. Stir around, making sure the bread pieces are coated.</li><li>
Spread the bread cubes out on a sheet pan, giving them plenty of space in between.</li><li>
Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp.</li></ol><p><i> </i></p><p><i>For the soup: </i><br /></p><ol style="text-align: left;"><li>
Add the egg yolks and sugar to a small or medium saucepan. Beat with a whisk until the color lightens to a pale yellow. While continuing to whisk, slowly pouring in the cream.</li><li>Put the saucepan with the cream mixture on the stove and turn the heat to low. Cook over low heat, stirring occasionally with a wooden spoon.<br /></li><li>Once the mixture is warm but not simmering, start slowly pour in the beer, gently stirring it in until fully incorporated. Add in the cloves, cinnamon and lemon zest. </li><li>Continue to heat over low heat, stirring occasionally, until the the soup thickens. Once it has thickened enough to coat the back of a spoon, like a thin custard, it's ready for serving. Taste and add more sugar and/or spices, if desired. <br /></li><li>Heat the cheese curds in the microwave for 5-8 seconds.</li><li>
Add the cheese curds to the bowls you're using for serving. Fill the serving bowls with the beer soup and sprinkle the croutons on top.<br /></li></ol>
<br />Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com1tag:blogger.com,1999:blog-8816049855552424739.post-37646909235445404512020-01-01T14:14:00.005-08:002023-02-27T18:54:33.264-08:00Date-Palm Cocktail<i>From <b>Good Omens: The Nice and Accurate Prophecies of Agnes Nutter, Witch</b> by Terry Pratchett and Neil Gaiman</i><br />
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Happy New Year! Lots of exciting things happening in 2020. I’m happy to announce two special editions of The Geeky Chef cookbooks! One will focus solely on food and include recipes from both The Geeky Chef Cookbook and The Geeky Chef Strikes Back. The other will focus on drinks (of both the alcoholic and nonalcoholic variety) and include recipes from all three of the current cookbooks! These books are absolutely beautiful, inside and out, and will make fantastic gifts. Either for the geeky chef in your life, or, you know, yourself. Available for preorder now!</div>
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I’ll admit, 2019 brought some great new geeky things to obsess over, not the least of which was the Good Omens adaption. I could not be happier to see one of my favorite books so wonderfully adapted. Now, I know you probably got most of your drinking done last night but you may crave a little hair of the hellhound named Dog, and that’s where this beauty comes in. In Good Omens the novel, Crowley and Aziraphale have just discovered their little blunder in misplacing the Antichrist. They are arguing about what sort of punishment each could expect from heaven and hell respectively and Aziraphale asks Crowley if he remembers Gomorrah. Crowley, missing the point, reminisces about “a great little tavern where you could get these terrific fermented date-palm cocktails with nutmeg and crushed lemongrass-“</div>
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<b>Ingredients</b><br />
1oz Bols Date liqueur <br />
2oz Tubi 60 or Gin<br />
1 tbs. Lemongrass Paste (premade or <a href="https://www.wikihow.com/Use-Lemon-Grass">make it yourself</a>) <br />
2 tbs. Dark Brown Sugar (or to taste)<br />
1 Tbs. Lemon Juice<br />
1/4 tsp. Ground Nutmeg<br />
Pinch of Sea Salt<br />
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<b>Directions</b><br />
1. Combine lemongrass paste with brown sugar and lemon juice.<br />
2. Add all ingredients except salt and nutmeg to a cocktail shaker filled with ice.<br />
3. Shake well.<br />
4. Strain into a serving glass and sprinkle with nutmeg and sea salt. <br />
5. Await divine judgement.<br />
<br />Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com0tag:blogger.com,1999:blog-8816049855552424739.post-59595346643737958032018-11-24T12:27:00.002-08:002023-02-27T18:55:30.960-08:00Apple Cabbage Stew<i>From The Elder Scrolls V: Skyrim video game </i><br />
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I know everyone's coming off their Thanksgiving feasts, probably living completely on leftovers and just starting to get really sick of them, almost ready to transition from fall/harvest foods into winter treats. Well, I've got one last fall/harvest food for you before it's all sugar cookies and hot chocolate. Since rearranging my archive, I realized that I am woefully short on Elder Scrolls recipes on this blog. There are quite a few in the Geeky Chef <a href="https://www.quartoknows.com/SearchResults/?action=search&search_keyword=geeky+chef">Cookbooks</a>, but only a couple posted here. I've always been intrigued by this stew in Skyrim. It's one of the first things I made in the game (and I'm sure I'm not alone) as it requires two very common ingredients: Apples and Cabbage. And the elusive Salt Pile, of course. Salt is weirdly scarce in Skyrim. My take on this stew is infused with thyme, surprisingly hearty and rich but has a nice, tangy kick. Serve it alongside roasted meats, crusty bread and strong cheese. It's actually pairs really well with all that Turkey you need to get rid of!<br />
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<b>Ingredients</b><br />
4 tbs Unsalted Butter<br />
1 tbs Olive Oil<br />
1/2 large head of Green Cabbage, cored and sliced<br />
1 large Onion, chopped<br />
2 cloves Garlic, minced<br />
8-10 sprigs of Fresh Thyme<br />
1.5 quarts Chicken or Vegetable Broth<br />
3-4 tbs of Apple Cider Vinegar (or to taste) <br />
3 Golden Delicious or Pink Lady Apples, peeled, cored, cut into 1/2-inch cubes<br />
Salt and Pepper, to taste <br />
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<b>Directions</b><br />
1) Melt two tablespoons of the butter with oil in large, thick-bottomed pot or dutch oven over medium-high heat.<br />
2) Add the onion, sauté until they start to soften, then add the garlic. Saute for a minute, then stir in the cabbage. Continue to sauté until vegetables wilt and start to brown, stirring occasionally. <br />
3) Add the thyme sprigs and sauté for another minute or two.<br />
4) Add your broth and the apple cider vinegar, then bring to a boil.<br />
5) Once boiling, reduce the heat to medium-low and simmer 15-20 minutes.<br />
6) Meanwhile, melt the other two tablespoons butter in a skillet over medium-high heat. Add the apples and sauté until brown and tender, stirring occasionally.<br />
7) Remove thyme sprigs from the cabbage stew and add the apples, stirring them in.<br />
8) Let the stew simmer on low for another five minutes. <br />
9) Season stew with salt and pepper and serve!<br />
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Like my content? Keep The Geeky Chef alive and caffeinated!<br />
<a href="https://ko-fi.com/R5R4FPW6" target="_blank"><img alt="Buy Me a Coffee at ko-fi.com" border="0" height="36" src="https://az743702.vo.msecnd.net/cdn/kofi4.png?v=0" style="border: 0px; height: 36px;" /></a> Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com1tag:blogger.com,1999:blog-8816049855552424739.post-79961768414626088172018-11-11T10:47:00.004-08:002023-03-27T18:07:52.308-07:00From the 3rd Cookbook: Giggle WaterFrom the film <i><span class="hotkey-layer">Fantastic Beasts and Where to Find Them </span></i><br />
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<span class="hotkey-layer"></span>With <i>Fantastic Beasts: The Crimes of Grindewald</i> is coming out this week, I thought I'd share with you guys a little peak at the newest Geeky Chef cookbook, which is actually a cocktail book, <i>The Geeky Chef Drinks</i>. <i>Fantastic Beasts </i>is a prequel to the <i>Harry Potter</i> books and films
but it is only loosely connected to the events of
the original series. It takes place in the 1920s, as magical animal rights activist Newt Scamander visits the
United States to return a magical creature to its natural habitat. This drink appeared in the speakeasy scene, when Queenie orders it at the bar. “Giggle water” is actually an old-timey
American term for Champagne, but you don’t need to be a Legilimens to know this stuff ain’t just
Champagne! Using thoroughly American ingredients like bourbon and apple cider, this delicious shooter
is as American as apple pie (kinda tastes
like it, too) and will (probably) make you burst out laughing.<br />
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<b>Ingredients</b><br />
3 fl oz (90 ml) Bourbon<br />
1 fl oz (30 ml) Butterscotch Schnapps<br />
2 fl oz (60 ml) Spiced Apple Cider (non alcoholic)<br />
Ice cubes<br />
3 fl oz (90 ml) Champagne<br />
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<b>Directions </b><br />
1
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Add the bourbon, Schnapps, and cider
to a mixing glass with a couple of ice cubes. Stir.<br />
2
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Divide among 6 shot glasses and top each shot with Champagne.<br />
3
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Drink in one gulp.<br />
4
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Laugh uncontrollably! <br />
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Suggested serving vessels:
Shot glasses<br />
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Serves 6 </p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.glaad.org/transgender/resources
https://www.glaad.org/transgender/resources" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="486" data-original-width="1199" height="40" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdoATDq0XQFL2g9aBKquW1oIAA4XDH5z5rebsVtPt6xG2bfBGNoaNdaF4ORJHjdGxeTRKn4Zq6MVWZyxSN6OPlaI1YiTKHjDdt0ihkMJ6OKbnZUP30gvFNNLSqKxrRvtgcUDcWsmt2gNU9BgR5Ujs7jHnTNFqHkTakD2b6Rbn2geCL6RYiHbY-oXeCQ/w200-h81/IMG_8525.jpeg" width="100" /></a></div><br /> <p></p>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com1tag:blogger.com,1999:blog-8816049855552424739.post-14484579378258182822018-10-27T17:03:00.000-07:002018-10-31T09:17:10.436-07:00Leek and Potato StewFrom <i>Coraline</i>, a novel by Neil Gaiman <br />
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<blockquote>
Coraline was disgusted. “Daddy,” she said, “you’ve made a recipe again.”<br />
“It’s <b>leek and potato stew with a tarragon garnish and melted Gruyère cheese</b>,” he admitted.<br />
<div style="text-align: right;">
<i>-Coraline, </i>Neil Gaiman</div>
</blockquote>
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The next few months are going to be all about cocktails (to celebrate the release of <a href="https://www.quartoknows.com/books/9781631065606/The-Geeky-Chef-Drinks.html">The Geeky Chef Drinks</a>) and delicious fall soups, like this one. Coraline (<i>not</i> Caroline) was not impressed by her dad's recipe, but I definitely was. Since it's almost Halloween, I thought I'd do a recipe from the repertoire of my favorite spooky author, Neil Gaiman. <i>Coraline </i>is about a young girl who's just been forced to move into a seemingly boring old house with boring old tenants. She isn't very happy with her new situation, especially not the lack of attention from her preoccupied parents. But, soon after moving in, she discovers a small door which leads to another version of the house, and this version isn't boring at all. In this version of the house, everything (and everyone) is fun and magical, even her Other parents. But then, well... things take a dark turn. It's a delightfully creepy children's book, I highly recommend it, especially for this time of year. There is also a wonderful stop-motion adaption which very much lives up to the book. Sadly, the soup does not make an appearance in the film, but it can make an appearance in your belly tonight! <br />
<br />
<br />
<b>Ingredients</b><br />
4tbs Butter<b> </b><br />
1 tbs All-Purpose Flour<br />
3-4 Leeks, <span class="name">white and light green parts only, roughly chopped</span><br />
<span class="name">1 Onion, roughly chopped</span><br />
<span class="name">3 cloves Garlic, minced </span><br />
<span class="name">5 Yellow Potatoes, peeled and roughly chopped into 1/2 inch pieces </span><br />
<span class="name">1qt Chicken Stock</span><br />
<span class="name"><span class="name">1 Bay Leaf</span></span><br />
<span class="name">2 sprigs Fresh Tarragon (plus more for garnishing)</span><br />
<span class="name">5-6 sprigs Fresh Thyme</span><br />
<span class="name">1/2 cup Heavy Cream </span><br />
<span class="name">Salt and Pepper (plus other seasoning, if desired)</span><br />
<span class="name">Shredded </span><span class="name">Gruyère Cheese (to taste) </span><br />
<span class="name">Chives, chopped (to taste, optional)</span><br />
<br />
<span class="name"><b>Directions </b></span><br />
<span class="name">1) In a large soup pot or a dutch oven, melt two tablespoons of the butter over medium heat.</span><br />
<span class="name">2) Add in the leeks and onion, saute until softened.</span><br />
<span class="name">3) Add in the garlic an saute for another couple minutes until the garlic is fragrant.</span><br />
<span class="name">4) Remove aromatics from the pot and set aside.</span><br />
<span class="name">5) Add in the remaining butter and heat until it melts and begins to bubble.</span><br />
<span class="name">6) Sprinkle in the flour and use a wooden spoon to stir until it makes a paste. Careful not to burn it.</span><br />
<span class="name">7) Add the aromatics back in, along with the potatoes, the chicken broth and herbs. Give it a stir.</span><br />
<span class="name">8) Bring soup to a boil, then reduce to a simmer. Let simmer for 15-25 minutes, or until potatoes are very soft and can easily be pierced by a fork.</span><br />
<span class="name">9) Fish out the herbs, then blend the soup using a handheld blender. You can also use a regular blender, but the blending may need to be done in batches, then added back into the pot.</span><br />
<span class="name">10) Once the soup is completely pureed, slowly stir in the cream.</span><br />
<span class="name">11) Taste the soup. It's going to be a bit bland so add in salt and pepper, or any other seasoning or herbs that take your fancy. </span><br />
<span class="name">12) Ladle the soup into serving bowls. Garnish first with the shredded </span><span class="name">Gruyère cheese, then sprinkle on the chives (if using) and lastly, add a sprig of fresh tarragon for garnish.</span><br />
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<span class="name"> <a href="https://ko-fi.com/R5R4FPW6" target="_blank"><img alt="Buy Me a Coffee at ko-fi.com" border="0" height="36" src="https://az743702.vo.msecnd.net/cdn/kofi4.png?v=0" style="border: 0px; height: 36px;" /></a> </span>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com0tag:blogger.com,1999:blog-8816049855552424739.post-11191574531847093912018-08-22T17:32:00.000-07:002018-08-24T21:45:57.512-07:00Cliff Racer<i>From The Elder Scrolls V: Skyrim </i><br />
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It's been many years since the release of The Elder Scrolls V: Skyrim but the game still has a mass amount of players, thanks to its huge and dynamic world and a talented modding community. The Elder Scrolls series, in general, is great for us fictional food connoisseurs. I already released a recipe for the quintessential <a href="http://www.geekychef.com/2012/01/sweetroll.html">Sweetroll</a>, and I always make sure to include a couple Elder Scrolls recipes in my cookbooks. The newest Geeky Chef book, <a href="https://www.quartoknows.com/books/9781631065606/The-Geeky-Chef-Drinks.html"><i>The Geeky Chef Drinks,</i></a> features two of the three specialty beverages from Riften's most romantic tavern, The Bee and Barb. I didn't tackle the Cliff Racer in the book because, well, it was intimidating. BUT, I decided to conquer my fears and complete the trilogy. While researching each ingredient in the drink, I discovered that, unfortunately, there's just not a lot of information out there. However, aside from the Firebrand Wine, each ingredient was described, at some point in the series canon, as a strong liquor. "Flin" is apparently an Imperial whiskey, and "Sujamma" is a super strong Dunmer liquor. So basically this drink is wine mixed with liquor, liquor and... oh, some more liquor! Talen-Jei was definitely not joking around when he said this drink was not for the faint of heart. My version tastes like a rich, spicy sangria that packs a wallop. It's one beast (or dragon) of a drink. If you want to try my versions of The White Gold Tower and Velvet Lechance, make sure to preorder <a href="https://www.quartoknows.com/books/9781631065606/The-Geeky-Chef-Drinks.html">The Geeky Chef Drinks</a>!<br />
<br />
<b>Ingredients</b><br />
2oz Spiced Red Wine (there is a real <a href="https://www.totalwine.com/wine/red-wine/red-blend/firebrand-spiced-red/p/194431750?s=1006&igrules=true">Firebrand</a>...brand.)<br />
2oz Apple Brandy<br />
0.5 oz Bourbon Whiskey<br />
0.5 oz Stroh Rum (or other strong spiced rum)<br />
Apple Cider (optional, to taste) <br />
<br />
<b>Directions</b><br />
1) Fill a cocktail shaker with ice.<br />
2) Add the brandy, whiskey and rum.<br />
3) Shake until chilled.<br />
4) Pour into serving glass.<br />
5) Top with spiced wine.<br />
6) Take a sip. If it's too strong for you, add some Apple Cider to even it out, ya milk-drinker.<br />
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<a href="https://3.bp.blogspot.com/--q7Sgv73lqo/W339BDSiq0I/AAAAAAAAAow/-ZSPH2eczy8hXgXeB0qjlqxQzGF9pLvigCLcBGAs/s1600/2ndcliffracer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="466" src="https://3.bp.blogspot.com/--q7Sgv73lqo/W339BDSiq0I/AAAAAAAAAow/-ZSPH2eczy8hXgXeB0qjlqxQzGF9pLvigCLcBGAs/s640/2ndcliffracer.jpg" width="640" /></a></div>
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<br />Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com2tag:blogger.com,1999:blog-8816049855552424739.post-61594847372364865812018-05-04T11:43:00.006-07:002018-06-30T17:51:22.116-07:00Green Milk<i>From Star Wars Episode VIII: The Last Jedi</i><br />
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<a href="https://4.bp.blogspot.com/-E5GO-VF2D5s/WuyhSCl4GhI/AAAAAAAAAmk/s-kDAh_JtW4nZ6__-WliDZfsrp-_CpkvQCLcBGAs/s1600/greenmilk2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://4.bp.blogspot.com/-E5GO-VF2D5s/WuyhSCl4GhI/AAAAAAAAAmk/s-kDAh_JtW4nZ6__-WliDZfsrp-_CpkvQCLcBGAs/s640/greenmilk2.jpg" width="640" /></a> Green Milk: <a href="http://i0.kym-cdn.com/photos/images/original/001/324/172/db7.gif">It does a Jedi body good</a>! This one appeared in a particularly awkward and bizarre scene in the beginning of The Last Jedi, shortly after Rey finds Luke Skywalker living a hermitic existence on a secluded island on the planet Ahch-To. On this island, creatures called Thala-sirens enjoy basking in the sun on the cliffsides. Female Thala-Sirens produce a green milk from their, um, udders, and this seems to be the primary source of hydration and nutrients for Luke Skywalker during his time there. This is probably a throwback to the <a href="https://www.mercurynews.com/2015/12/07/star-wars-recipe-blue-bantha-milk/">Blue Milk aka Bantha Milk</a> from Episode IV. This recipe features nutritious matcha green tea for it's energy boosting effects, dense nutrient content and bright green color, plus a bit of protein powder to keep that muscle tone. For more delicious Star Wars drinks, preorder a copy of <a href="https://www.quartoknows.com/books/9781631065606/The-Geeky-Chef-Drinks.html">The Geeky Chef Drinks</a>! In it, I explore a couple of popular beverages (of the alcoholic variety) from Chalmun's Cantina on Mos Eisley, that <span title="Source: Star Wars: Episode IV A New Hope">wretched hive of scum and villainy.</span><br />
<br />
<i>Ingredients </i><br />
3-5 tsp Matcha Green Tea Powder<br />
1.5 cups Whole or Coconut Milk<br />
1 tbs Flax Seeds<br />
1 tbs Chia Seeds <br />
1/2 scoop Vanilla Protein Powder<br />
1-3 tbsp Honey, Agave or Simple Syrup<br />
Ice Cubes (optional)<br />
<br />
<i>Directions</i><br />
1) Add all ingredients to a blender and blend on high until thoroughly blended.<br />
2) Pour into a serving cup and enjoy!<br />
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<a href="https://2.bp.blogspot.com/-QQJDa9yKP3Y/Wuyep1lw9cI/AAAAAAAAAmM/2QXaoVy6ZXsDZcBofJ39VZw1Q097WNusgCLcBGAs/s1600/greenmilk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://2.bp.blogspot.com/-QQJDa9yKP3Y/Wuyep1lw9cI/AAAAAAAAAmM/2QXaoVy6ZXsDZcBofJ39VZw1Q097WNusgCLcBGAs/s400/greenmilk.jpg" width="266" /></a></div>
<br /><br />Like this post? <a href="https://www.patreon.com/geekychef/overview">Become a Geeky Chef patron</a> for more Geeky Chef goodies!
Or you can <a href='https://ko-fi.com/R5R4FPW6' target='_blank'><img height='36' style='border:0px;height:36px;' src='https://az743702.vo.msecnd.net/cdn/kofi4.png?v=0' border='0' alt='Buy Me a Coffee at ko-fi.com' /></a>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com0tag:blogger.com,1999:blog-8816049855552424739.post-31194660119846939232018-04-20T12:20:00.000-07:002018-06-30T17:51:01.919-07:00Jurassic Pork Soup<i> From the Chrono Trigger video game</i><br />
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I just can't resist a Jurassic Park pun, even if it only exists
because of censorship. So, I recently did a bit of a nostalgia play of
Chrono Trigger, a classic game with a killer soundtrack that's
considered by many to be one of the best video RPGs of all time. At some point in the game, Crono and Marle attend a feast in Ioka village. At the feast, you can challenge the
leader, Ayla, to a soup eating contest. In the original Japnese version
of the game, the soup was actually an alcoholic drink but the dialogue
was changed to turn the cocktail into soup in the English translation,
because <i>what about the children</i>. Why do I know this? Because I stumbled on this info while researching cocktails for my upcoming cocktail book, <a href="https://www.quartoknows.com/books/9781631065606/The-Geeky-Chef-Drinks.html">Geeky Chef Drinks</a>!
It's going to be so great, guys, I'm super proud of it. But back to the
soup! You can also eat a big bowl of poi in this part of the game, so I
stuck to a Hawaiian theme. Saimin is the Hawaiian version of ramen
(with other Asian influences). There are a ton of saiman eating
contests, so this seemed super appropriate. This is a take on pork
saimin complimented by a "dinosaur egg" topping. <br />
<br />
<b>Ingredients: </b><br />
1lb Pork Shoulder<br />
Salt and Pepper (to taste) <br />
1 cup Char Siu Sauce (pre-made or using <a href="https://www.seriouseats.com/recipes/2011/07/sauced-char-siu-sauce-recipe.html">this recipe</a>)<br />
1 Yellow Onion, chopped<br />
4 cloves of Garlic, minced<br />
1/2 inch piece fresh ginger, peeled and chopped<br />
2.5 cups low-sodium chicken broth<br />
1 leek, halved lengthwise and coarsely chopped<br />
1 cup Baby Bok Choy<br />
1/2 cup Cremini Mushrooms, brushed clean and coarsely chopped<br />
Low-sodium soy sauce, for seasoning<br />
Sesame and/or chile oil, for seasoning<br />
3/4 lb fresh Saiman or Ramen noodles<br />
2 large Eggs, medium-boiled<br />
1 Green Onion, chopped<br />
<br />
Suggested Extra Toppings:<br />
<a href="https://www.chowhound.com/recipes/shichimi-togarashi-and-nanami-togarashi-10602">Togarashi </a><br />
Sliced Boiled Fish Cakes<br />
Furikake<br />
Chili Oil<br />
Bean Sprouts<br />
Nori Sheets<br />
<br />
<b>Directions:</b><br />
1)
Season the pork with salt and pepper and place in a large plastic bag
with 3/4 cups of char siu sauce. Let marinate for a couple hours.2) Pre-heat oven to 400 degree F <br />
3) Place the pork piece on grill and with a layered baking tray on middle rack and bake for 10 minutes.<br />
4)
Remove the pork and brush with remaining sauce. Roast on middle track
for another 10 minutes, then move the grill to up to the top rack and
roast for another couple of minutes. Transfer out and let rest for 3-4
minutes, then cut the pork into slices and set aside.<br />
4) In a
frying pan, add the yellow onion and sear, without stirring, until
browned, about 5 minutes. Stir in the garlic, ginger, and a cup of the
broth.<br />
5) Deglaze the pan, stirring and scraping up any browned bits from the insert bottom, then let simmer for a couple minutes<br />
6)
Transfer the contents of the pan to a dutch oven, add the leek,
mushrooms, bok choy, and the remaining broth. Stir to combine.<br />
7) Cover and simmer over low heat on the stove for about 30 minutes or until the bok choy is softened and flavors are mingled.<br />
8) Season the broth to taste with soy sauce and sesame and/or chile oil. Continue to simmer for another 10 minutes<br />
9) Cook the noodles according to the package directions. <br />
10) Divide the noodles evenly among individual bowls, then ladle the broth over the noodles, dividing evenly. <br />
11) Arrange the pork slices on top of the noodles and sprinkle with the green onions and top each with two egg halves. <br />
12) Add any additional toppings you like (suggestions above) and serve with a huge side of poi (if you want).<br />
<br />
Serves 2-4
<br />
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Or you can <a href='https://ko-fi.com/R5R4FPW6' target='_blank'><img height='36' style='border:0px;height:36px;' src='https://az743702.vo.msecnd.net/cdn/kofi4.png?v=0' border='0' alt='Buy Me a Coffee at ko-fi.com' /></a>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com0tag:blogger.com,1999:blog-8816049855552424739.post-74289016561228853722018-01-27T12:16:00.000-08:002018-10-31T09:18:50.462-07:00Monster Curry<i>From The Legend of Zelda: Breath of the Wild video game</i><br />
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<i> </i>
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The moment has arrived. Actually, it arrived several months ago. Okay, more than half a year ago, but who's counting? In any case, Breath of the Wild is here and it's magnificent. I usually beat Zelda games in about a week or two, but I'm taking my time with Breath of the Wild. And not just because I'm a mom now and have literally no free time anymore, but because the game is just that huge and rich. Also, the cooking aspect is like my wildest dreams come true. It's literally a jackpot of potential recipes. It's so overwhelming, in fact, that I couldn't single out a recipe I'd like to tackle. So, I handed that responsibility over to you, dear readers, and you chose, to my absolute delight... Monster Curry! Monster curry is made by combining Hylian Rice, Goron Spice and Monster Extract. The Monster Extract, obtained from the Fang and Bone after having met Kilton, is what gives it that beautiful purple color. For this dish I modified my own Japanese curry recipe that I use on a regular basis with my own "Goron Spice" blend. The result is a slightly sweet, mild curry with a ton of flavor and a beautiful purple hue. </div>
<i><br /></i>
<b>Ingredients*</b><br />
4 Red Beets, peeled and boiled until soft (don't worry, you won't taste them)<br />
4-6 Garlic Cloves<br />
Thin slice of peeled Ginger <br />
1 Serrano Pepper, chopped<br />
1 tbsp Olive Oil<br />
2lbs Stew Beef, tenderized and cut into bite-sized pieces (Optional)<br />
2 medium Yellow Onions, peeled and chopped<br />
1 Whole Star Anise<br />
1 Cinnamon Stick<br />
1/2lb Purple Potatoes, peeled and cubed<br />
1/2lb Purple or Rainbow Carrots, peeled and sliced into rounds<br />
2 cups Purple Cabbage, chopped<br />
6 tbs Unsalted Butter<br />
3.5 tbs All-Purpose Flour<br />
1 cup Chicken Stock<br />
3/4 cups Coconut Milk <br />
3 tsp Sweet Curry Powder<br />
1 tsp Garam Masala<br />
1 tsp Ground Coriander<br />
1 tsp Ground Cumin<br />
1 cup of Frozen Peas<br />
Purple Gel Food Dye for additional color (optional)<br />
Steamed Jasmine Rice (for Serving)<br />
Furikake and/or chopped chives (for garnish, optional)<br />
<br />
*If you are making the curry vegetarian, omit the beef and increase the
veg. To make it vegan, replace the butter with coconut oil and the
chicken stock with vegetable stock. <br />
<br />
<br />
<b>Directions</b><br />
<ol>
<li>First, we'll make the "Monster Extract." Add the beets, garlic, ginger and serrano pepper into a blender, puree until smooth and set aside. </li>
<li>Heat the olive oil over high heat in a dutch oven or deep pot. Brown the beef in the oil, then set aside. You may need to do this in batches depending on the size of your cooking vessel. If you are making a vegetarian curry, skip this step.</li>
<li>Add the onion, cinnamon stick, star anise, plus a tablespoon of chicken stock. Deglaze the pot and sauté for about 5 minutes or until translucent.</li>
<li>Add 2 tbs of the butter, plus the carrots, cabbage and potatoes and saute for another 10-15 minutes or until the vegetables are softened but not mushy. Set the onions and vegetables aside so that the pot is empty.</li>
<li>Add the other 4 tablespoons of butter and heat until melted. Slowly sprinkle in the flour and stir continuously until a thick paste forms and turns a light tan. Whisk in the chicken stock until thoroughly blended in, then whisk in the coconut milk.</li>
<li>Add all the vegetables back into the sauce, along with the beef, spices and half of the Monster Extract and bring to a boil. Set the other half of the monster extract aside to add later. </li>
<li>Reduce the heat to its lowest setting and simmer for 45 minutes to one hour, or until the potatoes and beef are cooked through. </li>
<li>You'll notice the curry has become more brown than purple so add the remaining "monster extract" along with the frozen peas and cook for another couple minutes. You can also add gel food coloring if you want to get the color really vivid.</li>
<li>Serve on a plate next to the jasmine rice and garnish with furikake and/or chives.</li>
</ol>
Serves 4-6<br />
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Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com3tag:blogger.com,1999:blog-8816049855552424739.post-14279667153762685122017-08-29T17:18:00.000-07:002017-09-02T08:45:11.516-07:00From the 2nd Cookbook: Norma's Cherry PieInspired by the Twin Peaks television series<br />
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I can't believe I'm even typing this, but on September 15th the second
Geeky Chef Cookbook is going to be released. That's second as in <i>two</i>!
Two cookbooks! And this is a sequel that lives up to the original. In my
humble opinion, it's even better. You can preorder the book now on <a href="https://www.amazon.com/Geeky-Chef-Strikes-Back-Unofficial/dp/163106293X/ref=sr_1_2?ie=UTF8&qid=1503264599&sr=8-2&keywords=The+Geeky+Chef">Amazon</a> so you can get it the day-of. So, to celebrate, I'm going to be releasing a couple of recipes directly from the book.<br />
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This upcoming Sunday will be the season finale of Twin Peaks: The Return, so the first recipe I'm teasing is Norma's Cherry Pie from Twin Peaks. Twin Peaks is one of my favorite shows ever. People who visit my house in the pacific northwest will note the Laura Palmer's homecoming picture on my fireplace and the painting of <a href="http://www.ci.snoqualmie.wa.us/Portals/0/images/Web%20Page%20Photos/Snoqualmie%20Falls%20and%20Mount%20Si.JPG">Snoqualamie Falls</a> on my wall. Now, I am aware that cherry pie is a real thing, but any Twin Peaks fan knows this is not just <i>any</i> cherry pie. There’s something <a href="https://media.giphy.com/media/xUySTsHOeQvA0LAfuM/giphy.gif">miraculous</a> about this pie. I used two sources of inspiration for this recipe. One is my grandmother's own cherry pie recipe, which has been in the family for generations. The other is the cherry pie at <a href="http://www.twedescafe.com/">Twede's Cafe</a>, which is the filming location for the RR and one of my favorite places to visit in the Seattle area. It might be location magic, but I swear that the cherry pie at Twede's is the only one that comes close to my family's recipe. Just remember to wash it down with a cup of that damn fine <a href="https://media.giphy.com/media/Vo6xlTxdhpAoU/giphy.gif">coffee</a>!<br />
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<b>Ingredients</b><br />
2 × 14.5-ounce (400 g) cans pitted red cherries<br />
1 cup (200 g) granulated sugar<br />
3 tablespoons cornstarch<br />
¼ teaspoon salt<br />
¼ teaspoon almond extract<br />
2 teaspoons lemon juice<br />
1 tablespoon unsalted butter, softened<br />
1 Double-Crust Pie Dough* (below), rolled and fitted to a 9-inch (23 cm) pie tin<br />
1 egg white, for brushing<br />
Whipped cream, to serve (optional)<br />
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<b>Directions</b><br />
1 Preheat the oven to 400°F (200°C).<br />
2 Drain the cherries, reserving ½ cup (120 ml) of the juice. Set aside the cherries and the juice.<br />
3 Combine the dry ingredients—the sugar, cornstarch, and salt—in a mixing bowl.<br />
4 In another mixing bowl, use a spoon to combine the wet ingredients—cherry juice, almond extract, and lemon juice.<br />
5 Add the wet ingredients to the dry ingredients, mixing well. Add the cherries and mix again. Stir in the butter, then let the filling sit for about 15 minutes.<br />
6 Pour the cherry mixture into the pie crust and top with another layer of pie crust, sealing the sides with your fingers. Brush the top of the pie with the egg white, then use a knife to create vents.<br />
7 Bake for 45–55 minutes, or until the crust is golden brown.<br />
8 You can serve the pie warm or let it cool to room temperature before slicing and serving with whipped cream.<br />
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<span style="font-size: x-small;"><b>*Double Crust Pie Dough </b><br />2½ cups (310 g) all-purpose flour<br />2 teaspoons granulated sugar<br />¾ teaspoons salt<br />1 cup (2 sticks, or 240 g) unsalted butter, chilled<br />6 tablespoons ice water<br /><br />1 Mix the f lour, sugar, and salt in a food processor. Slice the butter into the processor and pulse everything until it forms crumbs. Blend in enough ice water to create moist clumps, but not so it is all stuck together. <br />2 Gather the dough into a ball with your hands. If you’re making double crust, divide the dough in half and form into 2 balls. Flatten into disc(s), wrap in plastic wrap and chill for at least 2 hours.</span>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com6tag:blogger.com,1999:blog-8816049855552424739.post-67360714321553541392017-08-23T12:09:00.003-07:002018-08-22T21:09:45.840-07:00From the 2nd Cookbook: Milk of the PoppyInspired by Game of Thrones / A Song of Ice and Fire <br />
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Today we're going to do something a little different. Quarto, the wonderful publishers of The Geeky Chef cookbook series, put together a little video in honor of the 2nd book release. It's a delightful recipe video from the upcoming <a href="https://www.quartoknows.com/books/9781631062933/The-Geeky-Chef-Strikes-Back.html">Geeky Chef Strikes Back</a> cookbook for <b>Milk of the Poppy</b> from <i>Game of Thrones / ASoIF</i>. Just in time for the season finale of Game of Thrones! Milk of the Poppy is, despite it's fun-sounding name, most likely another name for laudanum or liquid opium. I made a "lite" version for all us who don't have any serious injuries, but have been personally victimized by George R R Martin, Benioff and Weiss. Some of you will recognize this as a modified version of turmeric tea, which has wonderful calming, soothing and healing properties. Enjoy!<br />
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Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com1tag:blogger.com,1999:blog-8816049855552424739.post-57059168658633413872016-06-12T16:04:00.006-07:002017-08-29T17:29:38.670-07:00Kidney Pie<i>From Game of Thrones / A Song of Ice and Fire </i><br />
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I'm refraining from watching Game of Thrones this season because I'm trying (and miserably failing) to avoid book spoilers, but, someone recently let me know that Kidney Pie was just mentioned again. A Song of Ice and Fire has so much food that it can <a href="https://www.amazon.com/Feast-Ice-Fire-Official-Companion/dp/0345534492/ref=sr_1_1?ie=UTF8&qid=1465773638&sr=8-1&keywords=ice+and+fire+cookbook">fill it's own cookbook</a>, but very few of those foods make it into the TV series. Kidney Pie is one of those foods. Some may remember when Brienne visits the inn that Hot Pie inhabits in Season 4, and she makes the (huge) mistake of complimenting Hot Pie on his kidney pie. Hot Pie proceeds to explain, at length, his methods on preparing the pie. It was also mentioned in a more recent episode when a certain two characters reminisce about life at Winterfell. As people in the UK will tell you, Kidney Pie is not a fictional food, but we're going to do this one "Old Nan style" with peas and onions. If you're uncomfortable with offal... toughen up, princess. Just kidding, go ahead and use Kidney beans instead.<br />
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<b>Ingredients</b><br />
1 tbs Olive Oil<br />
1 1/2 lbs Beef Chuck, cut into 1-2 inch pieces<br />
1/4 lb Pork or Beef Kidney, chopped small<br />
2 Yellow Onions, chopped<br />
2 Carrots, peeled and chopped<br />
1 cup Sweet Peas<br />
2 tbs. Unsalted Butter<br />
6 White Mushrooms, sliced<br />
2 tbs All Purpose Flour<br />
1 tsp Tomato Paste<br />
1 Bay Leaf<br />
1 cup Beef Stock<br />
1 cup Ale or Beer<br />
1/4 cup Worcestershire sauce<br />
Salt and Pepper<br />
Enough Pie Crust for two 9-inch pies (but dont get pre-lined pie tins)<br />
1 Egg, beaten<br />
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<b>Supplies:</b><br />
4 12oz Ramekins<br />
Saucepan<br />
Frying Pan<br />
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<b>Directions</b><br />
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1) Heat a large frying pan with the olive oil. Season the diced beef with salt and pepper. Brown the beef in the pan, making sure to get all sides. Transfer the browned meat to a large saucepan.<br />
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2) You may need to add a bit more oil to the frying pan. Season the chopped kidney and quickly brown in the hot pan. Transfer these to the saucepan as well.<br />
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3) Melt 1 tablespoon of the butter in the pan and cook the onions and carrots for 3 minutes. Transfer the onions to the saucepan with the meat.<br />
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4) Fry the mushroom slices in the rest of the butter, just turning in the pan for a minute or two.<br />
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5) Put the saucepan to medium heat, stir in the flour, and allow it to cook for 3 minutes. Add the tomato paste, bay leaf and mushrooms. Pour in the stock and beer, the meat and veggies should be only barely covered with the stock. Bring the heat to low and simmer gently, covered, for 1.5 hours. Periodically skim off any fat that floats to the top.<br />
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6) After 1.5 hours, check the meat for tenderness. If it's not quite soft enough, cook for the additional 30 minutes. The sauce will have reduced but you don't want it completely evaporate so you may need to add a bit more stock if it's looking a bit dry in there. As Hot Pie says, it's all about the gravy.<br />
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7) Taste everything to see if more salt and pepper (or whatever else you're using) and stir the Worcestershire Sauce into the mix. When the filling is to your liking, allow it to cool to lukewarm temperature.<br />
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8) Preheat the oven to 425°F.<br />
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9) Roll out your dough 1/4-inch thick and line your ramekins, setting aside some extra dough to top the pies. Spoon the meat mixture into the lined ramekins.<br />
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10) Once the ramekins are filled, use the dough you set aside to cover the pies with about 1/2-inch hangover. Crimp the dough over the edge of the ramekin. Brush the tops with the beaten egg and piece the top layer to vent.<br />
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11) Bake at 425°F until pies are golden brown, about 35 minutes.Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com1tag:blogger.com,1999:blog-8816049855552424739.post-62601497136254768852016-04-10T16:44:00.000-07:002016-06-12T16:22:01.462-07:00Estus<i>From the Dark Souls video game... </i><br />
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Many modern games focus on making their game intuitive and painless, but Dark Souls takes... well, a different approach. This game is notorious for its punishing difficulty. It's absolutely brutal and only the most tenacious of gamers can stomach it. Estus is the primary healing item in the game, and is therefore the Dark Souls player's best friend. The taste of Estus is not described, but it looks like liquid sun/fire. I asked around what some Dark Souls fans thought Estus might taste like. I got various answers from"like molten lava" to "like Sunny Delight" I can't say what molten lava tastes like (no living person could), but, keeping these various responses in mind, I made an amalgamation of the citrus and fire responses that seemed to be common. While battling certain death at every turn, enjoy this bright drink that burns yet refreshes! Praise the sun!<br />
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<b>Ingredients</b><br />
1 Estus Flask (glass bottle, for serving)<br />
6 oz Pulp-Free Orange Juice<br />
6 oz Ginger Beer<br />
2 shots Cinnamon Whiskey<br />
3 Ice Cubes<br />
Squeeze of Lemon <br />
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<b>Directions</b><br />
1) Blend orange juice, lemon juice, ice and whiskey in a blender.<br />
2) Pour mixture into the serving bottle. You may need to use a funnel, depending on your bottle.<br />
3) Top off with ginger beer and try not to die.<br />
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<br />Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com5tag:blogger.com,1999:blog-8816049855552424739.post-18160125338819244572016-03-12T19:10:00.000-08:002016-04-10T17:24:58.583-07:00Submission: Griffon Scones<i>From the My Little Pony: Friendship is Magic television series </i><br />
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Hi, everypony! Today's post is a submission recipe from Geeky Chef reader, Christian Esquivel. You My Little Pony fans are an inspiration! Far and away, I see more requests for My Little Pony recipes than recipe requests from any other fandom. Luckily for me, Christian went and did my job for me. His take on Griffon Scones are flavored with cardamom, have almond/chocolate acorns on top, and contain absolutely <i>no oatmeal</i>. That would be crazy. Here's the description, courtesy of Christian:</div>
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<i>Griffonstone, a kingdom of the Griffon folk, are born to be greedy, hoarding treasure like dragons do. One day, the kingdom was in peace and harmony with the treasure so righteous, it made the griffons of Griffonstone happy and peace loving as they could be. One day, however, the treasure was stolen by a terrible beast before the treasure fell down with him to the creature's demise. It was years later that Gilda got a secret recipe from her grandpa: Griffon Scones. They were solid as a rock until Pinkie Pie fixed something up to make them taste good; and the only ingredient to fix the Griffon Scones is baking powder. These delicious looking scones can warm your feathers up with a taste of cardamom!</i></div>
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<b>Ingredients:</b><br />
2 cups flour*<br />
3 tbsp. sugar<br />
1 tbsp. brown sugar<br />
2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
3/4 tsp. cardamom<br />
2 oz. finely chopped crystallized ginger<br />
1 tsp. ground ginger<br />
6 tbsp. butter<br />
1/2 cup buttermilk<br />
2 large eggs<br />
Almond Paste (for the acorn)<br />
1/4 cup White Chocolate Chips<br />
1/4 cup, plus 1 tbsp. Milk Chocolate Chips<br />
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*Substitute for gluten free flour mix if you're allergic to regular wheat flour<br />
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<b>Directions:</b><br />
1. Preheat the oven to 350°F. Beat the butter and the sugars until creamy. Beat in one egg at a time until well mixed. In a separate bowl, mix the remaining dry ingredients and the crystallized ginger. Gently fold in half the flour mixture, then mix in the buttermilk and add in the remaining flour mixture. Dough should not be too dry.<br />
2. Pour dough out onto a lightly floured surface and spread until the dough is two inches and a half tall. Then cut out into round forms. Place on lightly greased cookie sheet. Place the cookie sheet in the oven and let it bake for about 25 minutes or until golden brown.<br />
3. Form the acorns out of almond paste and allow them to dry for one hour. Place in the refrigerator to chill.<br />
4. Meanwhile, melt 1/4 cup of white chocolate chips with a tablespoon of milk chocolate chips and mix together. In a separate container, melt 1/4 cup of milk chocolate chips. When acorns are chilled, paint the body of the acorn with the white chocolate mix and the top of the acorn with melted milk chocolate. Allow to dry on wax paper.<br />
5. After the acorns are dried and the scones are cooled to room temperature, glue on the acorn with a dab of melted chocolate at the top center of the scone. Let it harden and serve! <br />
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Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com7tag:blogger.com,1999:blog-8816049855552424739.post-55424766805890835902016-02-23T16:28:00.003-08:002023-02-27T17:44:48.655-08:00Toriel's Butterscotch Cinnamon Pie From the Undertale video game...<br />
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I had other plans for February's post, my child, but you guys have been absolutely flooding my request box asking for this recipe! I couldn't ignore your pleas any longer... and Butterscotch + Cinnamon + Pie sounds freaking delicious, so that was maybe also a factor. This one comes from a retro-style indie video game called Undertale. In Undertale, you control a small child who finds themselves in a mysterious and occasionally hostile underground region where nothing is as it seems. Luckily, in the beginning of the game, you meet a kind soul named Toriel who seems to have your best interest at heart. After spending some time solving puzzles and complimenting frogs, you make your way to Toriel's very cozy home<b>, </b>where she has prepared a butterscotch cinnamon pie for you. Undertale is full of surprises and does a great job of turning a lot of video game staples on their head. It's available on Steam for a very reasonable price, if you're interested. This was a fun recipe to create, it's stupid easy and the end result is delicious. Enjoy this pie after a nice spaghetti dinner! <br />
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<b>Ingredients</b><br />
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<i>For the crust: </i><br />
1 1/4 cups All-Purpose Flour<br />
1/2 cup Butter<br />
1/4 cup Ice Water<br />
1/4 tsp Salt<br />
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<i>For the filling:</i><br />
1 1/2 cups Whole Milk <br />
1/2 cup Heavy Cream<br />
2/3 cup Light Brown Sugar<br />
2 Egg Yolks, whisked <br />
4 tbs. Corn Starch<br />
1 tbs. Unsalted Butter <br />
1 tsp. Vanilla Extract <br />
1/2 tsp Kosher Salt<br />
1/2 tsp. Cinnamon<br />
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<i>For the topping</i><br />
1 cup Heavy Whipping Cream<br />
2 tbs Granulated Sugar<br />
Cinnamon (for sprinkling)<br />
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<b>Directions</b><br />
1) Preheat oven to 375 F. In a mixing bowl, combine flour and salt. <a href="http://busycooks.about.com/library/glossary/bldefcutin.htm">Cut in</a> butter until the mixture resembles coarse crumbs.<br />
2) Stir in the iced water a little bit at a time, until the dough comes together and you are able to form a ball. Wrap the ball of dough in plastic wrap and chill for at least 4 hours.<br />
3) Using a pastry roller, roll out the dough to fit a 9-inch pie tine and press the dough evenly into the bottom and sides of the tin. Cut off excess. Add pie weights or dry beans to keep the crust from warping.<br />
4) Bake the crust by itself at 375 degrees F for 7 minutes. Remove from oven, remove the pie weights, and set aside.<br />
5) Time to start on the filling. Bring a double boiler on medium heat until the water is simmering. In the top bowl, combine the milk, cream, brown sugar, cornstarch, salt and cinnamon. Stir the mixture using a whisk and keep stirring until the mixture thickens, about 4-5 minutes. If you don't have double boiler, use <a href="http://bakingbites.com/2009/09/how-to-make-a-double-boiler/">this method</a> for a makeshift one.<br />
6) Whisk in the egg yolks, pouring them in slowly. Continue to whisk constantly until the mixture thickens to almost the consistency of pudding, about 2-3 minutes.<br />
7) Remove from heat, then add the butter and vanilla and stir some more, until both are completely incorporated.<br />
8) Pour the mixture into the pie crust.<br />
9) Bake pie at 375 F for another 7 minutes, then remove from oven.<br />
10) Let the pie cool in the fridge for at least 2 hours until set. When it's almost done cooling, prepare the whipped cream: Add the cream and sugar into a mixing bowl and whip with hand mixer until you are able to form peaks. Be careful not to over-whip.<br />11) Spread whipped cream on top of the chilled pie and finish with sprinkled cinnamon.
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</p><p>*Edited for clarification.</p><p><br /> <a href="https://ko-fi.com/R5R4FPW6" target="_blank"><img alt="Buy Me a Coffee at ko-fi.com" border="0" height="36" src="https://az743702.vo.msecnd.net/cdn/kofi4.png?v=0" style="border: 0px none; height: 36px;" /></a></p>Geeky Chefhttps://www.blogger.com/profile/12751709476287469363noreply@blogger.com23tag:blogger.com,1999:blog-8816049855552424739.post-33879938476018368852015-11-22T12:00:00.001-08:002016-02-23T16:35:24.071-08:00Breakfast Chicken Chalupa<div class="separator" style="clear: both; text-align: center;">
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<i> From the Breaking Bad television series </i><br />
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<a href="http://2.bp.blogspot.com/-qE3x79VO5NU/VlIl8yp5XCI/AAAAAAAAAWA/QZRQQA-ieZE/s1600/lospollos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://2.bp.blogspot.com/-qE3x79VO5NU/VlIl8yp5XCI/AAAAAAAAAWA/QZRQQA-ieZE/s640/lospollos.jpg" width="640" /></a><br />
Yo, yo, yo! 1-4-8-3 to the 3 to the 6 to the 9. Representin' the ABQ! I guess I should probably say that this post might contain some light spoilers, though really, the series did end over three years ago and I'm with <a href="http://i.imgur.com/FNQ9eRG.png">Stephen Kin</a><a href="https://www.blogger.com/null">g</a> on the whole spoilers thing. Breaking Bad is about a high-school chemistry teacher/ family man who learns that he has lung cancer. He doesn't have enough money for treatment and he has a baby girl on the way, so he desperately tries to earn money by using his superior chemistry skills to cook up some meth. Things spiral from there as you watch the protagonist of the series, Walter White, slowly become the antagonist. This recipe is for an offering from everyone's favorite fictional fast food joint that's actually a cover for a giant meth operation, Los Pollos Hermanos. The chalupa was mentioned briefly in the beginning of the Season 4 episode <i>Shotgun</i>, when Walter visits the counter of his local Los Pollos Hermanos to try to meet up with the elusive Gustavo Fring. The employee at the counter, who's just doing her best, asks Walter if he would like to try their Breakfast Chicken Chalupa Combo Meal. Unfortunately, Walter isn't in the mood for a chalupa. There isn't much to go on here but the name of the meal so I combined a typical fast food "chalupa" with some spicy South American style fried chicken and some green chile hash browns for a touch of New Mexico. The recipe looks harder than it is. Though, as always with deep frying, you'll probably make a mess... But don't worry! There's <a href="https://www.youtube.com/watch?v=YPR9ORpwBEU">someone</a> who can help you clean up any mess. And the means justify the ends, as I think you'll find this chalupa tastes much better than roof pizza.<br />
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<b>Ingredients: </b><br />
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<i>For the Chicken:</i><br />
4 Chicken Tenders<br />
1/2 cup Lime Juice<br />
1/2 cup Orange Juice <br />
3 Eggs, large<br />
2 Garlic Clove, minced <br />
1 cup All-Purpose Flour<br />
1 cup Corn Flour <br />
1 tsp. Powdered Oregano <br />
1 tsp. Chile Powder<br />
1 tsp. Onion Powder<br />
1 tsp. Garlic Powder <br />
1 tsp. Cumin<br />
Cayenne, to taste<br />
Salt and Pepper, to taste<br />
Hot Sauce, to taste <br />
Oil (for deep frying)<br />
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<i>For the Hash Browns:</i><br />
10oz Shredded Potato<br />
7oz Roasted Green Chile, chopped<br />
2 cloves Garlic, minced <br />
Salt and Pepper, to taste<br />
2 tbs Oil or Butter, for frying<br />
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<i>For the Shell: </i><br />
4-6 Pillsbury Southern-Style Biscuits<br />
Oil (for deep frying) <br />
<br />
<i>Optional Toppings:</i><br />
Shredded Cheese<br />
Shredded Lettuce<br />
Pico De Gallo<br />
Sour Cream<br />
<br />
<b>Directions:</b><br />
1) Combine lime juice, orange juice, 2 cloves of the minced garlic, half a teaspoon of each spice and some salt and pepper in a non-reactive bowl, then add the chicken tenders and toss to coat. Let the chicken marinate in the fridge, covered, for at least 1 hour but overnight is best. When ready to cook, let the chicken sit at room temp for about 20 minutes before breading.<br />
2) In a bowl, whisk together the eggs and the hot sauce (if using) until the mixture turns bright orange. In a separate bowl, sift together both flours, the remaining spices and some S&P. <br />
3) Set up your deep fryer with your frying oil of choice, heat oil to 350°
F. You may also use a cast iron skillet or other high-temperature pot
for frying. Here's <a href="http://www.wikihow.com/Deep-Fry-at-Home">a guide</a> for those of you who do not have a deep fryer or frying experience. Be safe!<br />
4) Dip the marinated chicken in the egg mixture, and then coat well in the flour mixture.<br />
5) Fry the chicken in the oil until brown and crisp, around 8 to 10 minutes. You may need do this in batches depending on the size of your deep fryer. Use tongs to make sure the chicken is getting fried evenly, you may need to gently rotate it occasionally. <br />
6) Place fried chicken on a wire rack or a paper towel to rest. Now's a good time to make the hash and bake the shells.<br />
7) Slice chicken into 1 inch pieces.<br />
8) Assemble the chalupa! Add hash on top of the biscuit first, then the chicken slices, then the toppings. Fold the biscuit over to create a shell. Secure with toothpicks if necessary. <br />
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<i> For the hash browns:</i><br />
1) Combine all hash ingredients (except oil)<br />
2) Heat the oil or butter in the skillet over medium heat. <br />
3) Cook potatoes until a crust forms on the bottom, about 5 minutes. Then, do your best to flip everything over and cook on the other side until a crust forms. Remove and set aside until ready to assemble the chalupa. <br />
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<i> For the shell: </i><br />
1) Separate six Biscuits and flatten to make 6-inch disks and place on an
ungreased cookie sheet.<br />
2) Bake 8 to 10 minutes or until golden brown. Remove and set aside until ready to assemble the chalupa. <br />
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<br />Geeky Chefnoreply@blogger.com3tag:blogger.com,1999:blog-8816049855552424739.post-80443630405582241102015-06-07T13:37:00.000-07:002015-06-18T15:08:54.931-07:00Nonfat Tofutti Rice Dreamsicle<i>From the X-Files television series </i><br />
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It's a 90s party over here on Geeky Chef! This week, we have a fictional food from another classic 90s TV series with an upcoming reboot. If you follow me on Twitter, you know that I've been binge-watching X-Files and that Netflix was <a href="https://twitter.com/TheGeekyChef/status/602690404748644352">totally judging me</a>. This gem comes from the Season 6 episode <a href="http://x-files.wikia.com/wiki/The_Unnatural">The Unnatural</a>, appearing in a <a href="https://38.media.tumblr.com/1a4c8ac7f424a38241b9bd165ac95f79/tumblr_momimxM9Ha1rxfs8ro6_250.gif">delightful scene</a> in which Mulder teases Scully about her frozen dessert —and life— choices. So, we have some clues from the name about what's going on with this "ice cream" abomination: tofu, rice (likely rice milk) and orange-vanilla flavor (Dreamsicles are orange-vanilla flavor). I didn't choose to use organic flavoring because I wanted the
taste to be similar to the mostly artificial soy concoctions the scene
is making fun of. You can also see in the scene that the ice cream is served in a cone, which is unusual for dreamsicles, but I'm rolling with it. Also, unless you happen to have a food lab at your disposal, it's impossible to make this truly "nonfat." Tofu has fat in it and I can't say I've ever seen non-fat tofu, nor would I ever want to. Ick. Despite this, or probably because of it, the recipe actually results in some pretty tasty vegan ice cream. This is just speculation, but I'm pretty sure it tastes significantly better than the air in Mulder's mouth. However, if it was, say, 1996, and I weren't a married woman, I might have asked David Duchovny to help me test that theory...<br />
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<b>Ingredients</b><br />
16oz Silken Tofu<br />
2 1/4 cups Vanilla Rice Milk<br />
1/4 cup Agave Nectar (or more if you like things sweet)<br />
1 tsp Orange Extract<br />
1/2 tsp Vanilla Extract<br />
1/s tsp. Xanthan Gum (optional, recommended)<br />
Sugar Cones<br />
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Makes a Quart <br />
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<b>Directions</b><br />
1) Blend all ingredients except for xanthan gum and waffle cone in a blender.<br />
2) While blender is blending, slowly sprinkle in xanthan gum.<br />
3) When base is smooth and creamy, pour into a container and place in the fridge until ingredients are cold. Approximately two hours (depends on your fridge, the initial temp of the ingredients, etc.).<br />
4) Use base according to your ice cream makers instructions. If you do not have an ice cream maker, use the steps outlined <a href="http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-ice-cream-without-an-ice-cream-maker">here</a>, but be aware that tofu-based ice cream is difficult to prepare without an ice cream maker and it might not turn out as smooth.<br />
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<br />Geeky Chefnoreply@blogger.com11tag:blogger.com,1999:blog-8816049855552424739.post-8935278064189925862015-05-24T09:00:00.000-07:002015-12-15T10:34:47.839-08:00Garmonbozia<i>From the Twin Peaks television series and the film "Twin Peaks: Fire Walk with Me" </i><br />
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Mark Frost and David Lynch's Twin Peaks is a cult classic. Though the series was classified as a drama and written like a soap opera parody, it delved pretty deeply into horror, surrealism and the supernatural. There's a lot in Twin Peaks for a geek to love, including <a href="http://media.giphy.com/media/Tuko1KZOMX4s0/giphy.gif">Fox Mulder killing it as a trans-woman</a>. It even inspired a video game, Deadly Premonition, which in turn inspired a delicious and sinful recipe in <a href="http://www.amazon.com/Geeky-Chef-Cookbook-Real-Life-Unofficial/dp/163106049X/ref=sr_1_1?ie=UTF8&qid=1432061239&sr=8-1&keywords=geeky+chef+cookbook">The Geeky Chef Cookbook</a>. In October of 2014, it was announced that Twin Peaks would be getting a long awaited and much deserved reboot on the Showtime network. The future of this reboot was briefly in question when David Lynch distanced himself from the project due to an apparent lack of investment on the part of the network. However, it seems that things are <a href="http://welcometotwinpeaks.com/news/david-lynch-returns-to-twin-peaks-on-showtime/">coming back together</a>. Twin Peaks did have a lot of fantastic food moments, like <a href="https://www.youtube.com/watch?v=rCgAJet2AAo">this</a>, and <a href="https://www.youtube.com/watch?v=U6N-YmGuiGw">this</a>, and especially <a href="https://www.youtube.com/watch?v=qP6ZowsV4GI">this</a>. However, there's only one fictional food: <a href="http://twinpeaks.wikia.com/wiki/Garmonbozia">Garmonbozia</a>. Garmonbozia is what the spirits of the Black Lodge eat. It is basically a corporeal manifestation of sorrow and pain, or negative energy. Humans cannot comprehend it's true form, so it takes on the likeness of... creamed corn. Now, I know many of us do associate creamed corn with pain and suffering because, in most cases, it is truly awful. I would like to assure you that this will be the best creamed corn you ever tasted and you will relish every last bite, just like the spirits of the Black Lodge. Perhaps you can finish your meal with a slice of <a href="http://byt.wpengine.netdna-cdn.com/wp-content/uploads/2014/04/tumblr_mc9t48sfwm1r8swmoo1_500-350x300.png">cherry pie</a> and some damn fine coffee at the Double R Diner— or maybe just an obscene amount of <a href="https://s-media-cache-ak0.pinimg.com/736x/a7/de/04/a7de043abc7ac62c9311fb101edcddd1.jpg">j</a><a href="https://s-media-cache-ak0.pinimg.com/736x/a7/de/04/a7de043abc7ac62c9311fb101edcddd1.jpg">elly donuts</a>.</div>
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<b>Ingredients:</b><br />
20oz Corn Kernels<br />
1 cup Heavy Cream<br />
2 tbs Butter<br />
2 tbs Cream Cheese<br />
1/2 cup Whole Milk<br />
1/4 cup Romano Cheese, grated<br />
2 tbs. All-Purpose Flour<br />
1 tbs Onion Powder<br />
1 tbs Garlic Powder<br />
Lemon Pepper (to taste)<br />
Salt (to taste)<br />
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<b>Directions:</b><br />
<ol>
<li>In a saucepan, combine corn, cream, butter, cream cheese and seasonings. Bring to a simmer over medium-high heat.</li>
<li>In a separate container, whisk together the milk and flour thoroughly.</li>
<li>Slowly pour the milk/flour into the saucepan with the corn and stir as you pour.</li>
<li>Continue to simmer until the sauce thickens.</li>
<li>Stir in the romano cheese until it melts and blends into the sauce.</li>
</ol>
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Geeky Chefnoreply@blogger.com7tag:blogger.com,1999:blog-8816049855552424739.post-36052458301045850392015-05-16T09:00:00.000-07:002018-06-30T17:52:38.983-07:00Seheron Fish Sandwich<i>From the Dragon Age: Inquisition video game</i><br />
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Okay, I know it's been a really long time since I posted. Lots has been going on in my life. I got married, I moved to another state, <a href="http://www.amazon.com/gp/product/163106049X/ref=s9_simh_gw_p14_d2_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=0AH5R0GRHMH2E78MFXC8&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop">I wrote a super awesome cookbook that you should buy right now</a>... And sometimes I'm just too busy with the Geeky to focus on the Chef. Lately, Dragon Age: Inquisition has been how I spend my down time. The game doesn't have a whole lot of food going on, but it's fun and well-written and just plain spectacular, so I forgive it. This idea comes from a special dialogue option with Iron Bull, which you may or may not come across depending on how you've played the game. When asked about Seheron natives, Iron Bull mentions a street food sold by a fisherman in Seheron, which he describes as fish inside of thin bread. In the tale the fisherman had been forced to poison Iron Bull's sandwich but we're going to go ahead and skip the poison. I also considered doing a recipe for Inquisition Cookies, which those of you who are close with Sera may recognize, but I thought these sounded a little more interesting. Have you guys come across any other intriguing foods in Inquisition? Let a girlfriend know.<br />
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<b>Ingredients:</b><br />
<b><br /></b>
6 Large Bread Rolls<br />
1.5lbs Fresh Salmon<br />
1 cup (or 2 sticks) Unsalted Butter, softened<br />
2 Garlic Cloves, minced<br />
3 tbs Chives, finely chopped<br />
3 tbs Italian Parsley, chopped<br />
2 tsp. Fresh Thyme, chopped<br />
2 tsp Fresh Dill, chopped<br />
2 tsp Lemon Zest<br />
Sea Salt<br />
Freshly ground Black Pepper<br />
Olive Oil (for pan frying)<br />
<br />
<br />
<b>Directions:</b><br />
<br />
<ol>
<li>Combine garlic, herbs and zest with the softened butter and set aside.</li>
<li>Season the Salmon with salt and pepper then pan fry it on medium-high heat on both sides or until browned but not burnt, about 4 minutes each side. Let rest.</li>
<li>Using a sharp knife, cut a circle from the tops of the bread rolls, set the piece aside. Remove the interior bread from the middle of the roll to make room for the salmon, but do not tear bottom or sides of the roll. Set aside the removed bread crumbs to be used int he next step. Repeat step for each roll.</li>
<li>Cut the salmon into 1-inch pieces and combine with the bread crumbs. </li>
<li>Take about a 1/2 cup of the herb butter and spread on the insides of the each of the rolls evenly. </li>
<li>Stuff each roll with Salmon/bread mixture.</li>
<li>Spread the remaining herb butter on top of the salmon and on the bottom of the bread caps, then replace the bread caps on the rolls.</li>
<li>Bake the rolls on a rack at 350 degrees for about ten minutes, or just enough time for the herb butter to melt all up in the insides and the bread to get crispy on the outside. </li>
<li>Add poison. Just kidding!</li>
</ol>
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