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From the Royal Canterlot Kitchen. - Star Swift - 10-18-2015
Greetings Everyone and Everypony!
Lately I've seen quite a few topics revolving around food, so I figured this would be a great time to do this.
Cooking has been a long standing tradition in my family, and I was the one lucky enough to have inherited that particular talent, to the point I have become likely the best cook/baker in my family.
As such it comes to me to cook a lot especially for holidays and family get togethers, and most importantly special meals for Luna and Myself.
Because of how important I feel good food is to me and can be to a relationship, I would like to share some of my recipes, cooking tips and advice, and encourage anyone else to do the same as well as ask Any questions on the subject they may have!
The first set I have to share is the meal plan from the semi related thread "your ideal dinner".
Glazed Salmon:
What you need!
1/4 Cup Balsamic Viniger
1/4 Cup Water
1 1/2 tablespoons of Fresh Lemon Juice (not the bottled stuff!)
1 Tablespoon packed Brown sugar
1 Teaspoon packed Brown sugar
4 Salmon Fillets Center cut, skin on.
Salt&Freshly Ground pepper
2 Teaspoons of Olive Oil
How to Prepare!
Step 1: Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. (Note this mixture can also be used as an 6-12 hour marinade)
Step 2: Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates.
Step 3: Carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon. Serve and enjoy!
Part 2: Pasta Coming Soon!
RE: From the Royal Canterlot Kitchen. - Sentimental Gentleman - 10-18-2015
Great thread! I'll have to ask A.J. if she has any recipes she'd be willing to contribute!
RE: From the Royal Canterlot Kitchen. - Star Swift - 10-21-2015
Any contributions would I'm sure be very welcome! No matter what they might be.
Here is Part two of my previously mentioned meal plan, as promised.
What you need!
2 Boneless skinless Chicken breast halves, cut into thin strips
2 Teaspoons Cajun Seasoning
2 Tablespoons of Butter ( you can use margarine but butter is preferable for flavor)
1 Green Onion Sliced
1-2 cups Heavy Cream
1/4 teaspoon Dried Basil
1/4 teaspoon Lemon-Pepper Seasoning
1/4 Teaspoon Salt
1/8 teaspoon pepper
4 ounces Linguine, cooked and drained
(Optional finish, Fresh Grated Parmesan Cheese)
How to Do it!
Step 1: Place Chicken and Cajun Seasoning in a bowl or plastic re-sealable bag, and toss/shake to coat.
Step 2: Using a large skillet using medium heat, sauté chicken in butter for about 5-7 minutes, until almost tender.
Step 3: Add the sliced onion, cook for additional 2-3 minutes, stirring regularly.
Step 4: Reduce heat (To low), adding the cream and seasonings one at a time, gently stirring them each until the mixture is heated completely through.
Step 5: Add cooked Linguine, toss until heated completely through. and Serve!
Additional notes for this recipe:
Quick and Easy substitutes, Chicken can be easily swapped out for Seafood of choice, a popular choice is Shrimp, crab, and scallops (Together or separate). Sliced Steak is also a very good fit for this recipe as well, but do not hesitate to drop meat from it at all if you wish.
Pasta! Any sort of pasta you wish can really be used for this, be it Traditional Angel hair, or even bow tie pasta. On a personal note I would not recommend small macaroni noodles as they have a tendency to be a bit too dense for the recipe as a whole but again that is personal taste.
Cajun Seasoning.
As I know there are many out there who can not do 'spice' very well, or have a general dislike of Cajun Seasoning. This can be replaced with the use of Italian Spice blends, or in the case of seafood Lowerys Seafood Seasoning. Or in a lot of cases Simple salt and pepper to taste.
RE: From the Royal Canterlot Kitchen. - Star Swift - 11-01-2015
(11-01-2015, 03:04 PM)Sweets Wrote: May I make a request for 2 recipes?
Vegetarian Ratatouille for Bon Bon's tastebuds.
Chocolate covered honeycomb for Bon Bon's shop.
Thank you.
Alright.. Here we go..
Given the time of year it is, at least for us folks up here in the north, its harvest time, So I figure this would be one of the best times to share this particular recipes.
Its rather simply called "Harvest Medley Ratatouille" and its absolutely wonderful (and not that much different from your standard dish)
It is fully vegetarian so Bon Bon will be able to fully enjoy it, don't worry!
Once again: All Measurements are in US format. Cooked as measured will make 6-8 servings (and believe me it makes great leftovers
)Your Ingredients!
1 tablespoon olive oil
3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
1 1⁄4 teaspoons coarse salt (make sure it is actually Coarse salt and not Sea Salt)
2 medium onions, halved and thinly sliced (you can use Red onions.. but White are preferred for flavor)
1 medium red bell pepper, cut into thin strips
3 medium garlic cloves, mincedes (If you're in a bind and can't find or can't mince garlic yourself, Prepackaged minced garlic will work though, Fresh Is Best!)
2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
2 cups canned crushed tomatoes
1⁄2 teaspoon pepper, freshly ground
1⁄4 cup fresh basil, shredded
Now for the cooking!
Step 1: Place eggplant cubes in a colander in sink. (I prefer stainless steel but plastic will work). Sprinkle with 1 teaspoon salt and toss to mix, let stand in colander for 5 minutes, then rinse under cold running water and drain well. Pat dry with paper towels.
Step 2: In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat, once heated, add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
Step 3: Add onions, bell pepper, and garlic.
Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes. Add zucchini and cook an additional 5 minutes, stirring occasionally.
Step 4: Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt and Bring to a boil.
Step 5: After full boil is reached, immediately reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
Step 6: Remove from heat and stir in basil, just enough for it to soften slightly.
You're now ready to Serve!
Serve hot or at room temperature.
I prefer Hot over warm toasted Baguette slices, Can also be served 'soup style' as well!
For your Candy Request Sweets, I haven't gotten out my HoneyComb recipies are a spring thing here.. So those books are tucked away still, but I will have that up here later tonight if not tomorrow as soon as I can dig it out!
Edit: Nevermind! I found what i was looking for!
Oddly enough is mixed in with my Christmas candy..
Okay here we go.
What you need!
80 ml honey or 80 ml golden syrup
20 ml water
220 g white sugar
2 teaspoons baking soda
1/2 to 1lb Dark or Milk Confectioners Chocolate (For Melting) Brand doesn't matter it will usually say on the package if its made for melting or not.
1 Stainless Steel Dipping tool (A thin Pronged fondue fork will work as well
)How to make:
Prep: Grease and line a baking tin with waking paper. (Baking parchment or wax paper will work as well)
Step 1: In a large saucepan heat the honey, water, and sugar. Bring to a boil and simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden color (150C).
Step 2: Remove pot from heat. Add the baking soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set, then break into bite-sized chunks.
Hint 1:If it is a humid day, you may have to finish setting in the fridge.
Hiint 2: When breaking the sheet use a sharp knife or other utensil to score lines in the surface to help break it into more even pieces.
Cocolate covering!
Step: 1
Regardless of method you'll be using to melt it, the first step is to chop it. When working with a thick bar of chocolate, hold a large knife across one corner and press down evenly. Cut about 1 inch from the corner, then turn the chocolate and repeat with the other corners until the entire block is chopped.
Step 2: We'll be using the Stovetop way to melt the chocolate as it gives the best results (and is not as difficult as some claim it to be!)
To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching, burning, and separating.
As the chocolate begins to melt, stir it occasionally to ensure even melting.
Helpful Tip!
If you don't have a double boiler, don't worry! Simply set a heatproof bowl (Preferably glass) on top of a small saucepan. Fill the saucepan with 1/2 inch to 1 inch of water, making sure that the bowl doesn't actually touch the water. Make sure to not get any liquid in the chocolate itself this will cause the chocolate to Seize, becoming hard and lumpy. Which can ruin the flavor and is terrible for dipping.
Step 3: Testing your melting chocolate. Melting will take about 3 minutes for 8 ounces of chocolate. When perfectly melted, the chocolate will be smooth, glossy, and run easily off the edge of a spoon or spatula.
Dipping your candies!
By now your Candies should have set, been broken apart and should be awaiting chocolate.
For this you will need a second Backing pan covered in parchment paper, your freshly melted chocolate. (keep in mind you will have limited working time before the chocolate begins to set up again). and your tray of candies.
Using the dipping tool, affix one piece to the end, dip into the melted chocolate, coat evenly remove from the chocolate and hold over the bowl until the excess drips off, then place on the baking sheet. Repeat this step until all your candies have been coated. Place your tray of coated candies in the Refridgeratior for 15-20 minutes to set up the chocolate. And enjoy.
(You can also place the tray in the freezer for 5-10 minutes as well for a faster setup time, This will also make the chocolate much harder)