Foundation Recipes

Dashi

Ingredients

  • 1 piece of kombu
  • 4 cups filtered water
  • 1/2 cup loose packed bonito flake

Instructions

  1. Dashi is extremely simple to prepare so purchase the best possible ingredients you can get. Higher quality kombu and bonito flake have a huge impact on overall taste.
  2. Wipe the kombu of grit and place into a saucepan. Simmer for 20 minutes and remove the kombu. Remove from heat and add the bonito flakes. Let it steep 15 minutes and then pass through a chinois.
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Chicken Stock

Ingredients

  • Chicken Stock
  • 5 pounds chicken thighs, wings, legs and backs
  • 2 large carrot diced
  • 2 leeks diced
  • 2 spanish onions diced
  • 1 sprig thyme
  • 1 bay leaf

Instructions

  1. Any mix of the chicken thighs, wings, legs or backs will all work. Make sure that you rinse the chicken thoroughly as it will remove impurities from the stock. Cover the chicken in large stock pot with cold water and simmer for 45 minutes. Skim often to remove impurities. Add the diced vegetables, thyme, bay leaf and 4 quarts of water. Cook for 2.5 hours and pass through a chinois.
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Beef Stock

Ingredients

  • 5 pounds bone in short ribs
  • 1 spanish onion
  • 1 leek cut in 1/2
  • 1 carrot large pieces
  • 1 sprig thyme
  • 2 bay leaves
  • 6 cloves garlic

Instructions

  1. Preheat oven to 475. Drizzle oil on a roasting pan and evenly spread out the short ribs. Roast for 45 minutes turning once 1/2 way through the cooking process.
  2. Drain the meat and add to a large stock pot with ~5 quarts of cold water over medium high heat. Skim all the fat. Reduce to simmer. Lower the oven to 400.
  3. Drain the fat from the roasting pan and place over medium high heat. Add 1 cup of water and scrape the fond from the bottom of the pan. Add to stock pot. Wipe the roasting pan, drizzle with oil and place the leeks, onion and carrots and roast for 25 minutes.
  4. Add vegetables, thyme, bay leaves, garlic and salt to the stock pot and simmer for 5 hours. Skim often and drain pass through a chinois when finished.
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Fried Eggplant

Ingredients

  • 2 eggplants
  • 2 eggs
  • salt
  • pepper
  • garlic granules

Instructions

  1. Although very simple preparing eggplant requires a little bit of time to allow it to cure to pull out moisture. I use this technique any time I'm frying or grilling eggplant.
  2. Slice the eggplants as thinly as you can by hand or with a mandolin. Place them on a cutting board lined with paper towel. Sprinkle with salt, garlic granules and pepper. Cover each layer with paper towels and place another cutting board overtop of the last layer.
  3. Let the eggplant cure for ~30 minutes. Beat 2 eggs in a bowl and set aside. Preheat a pan over medium high heat. To fry fill the bottom of the pan with a 50/50 mix canola / olive oil and coat each piece of eggplant in egg.
  4. Fry until golden brown on each side and place the eggplant on paper towels to remove excess oil.ol for a couple minutes.
  5. Peel the potatoes and pass through a ricer into a sauce pan. Add a little butter at a time in batches while stirring with a spoon. Heat the heavy cream and add in 3 batches into potato. Season with salt and pepper.
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Polenta

Ingredients

  • 2 cups water
  • 2 cups milk
  • 2/3 cups yellow cornmeal
  • 4 tbs butter
  • 1/2 cup parmigiano

Instructions

  1. Add the water and milk to the sauce pan over medium-high heat. Add the cornmeal while mixing. Continue to mix until the polenta thickens. Stir periodically for ~ 1 hour or until the cornmeal is fully cooked.
  2. To finish add butter and Parmigiana.
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Homemade Pasta

Ingredients

  • 3 large eggs
  • 1 tbs olive oil
  • pinch of salt
  • 2 1/2 cups 00 flour

Instructions

  1. Beat the eggs, salt and oil in a small bowl. Place the flour on a workspace into a mound. Use a fork to create a well and place the egg mixture in the center.
  2. Scrape the sides of the well until the pasta forms a workable dough. Knead 4 minutes in order to build elasticity.
  3. Run the dough through a roller either hand cranked or Kitchen Aid machine with a pasta roller attachment on the largest setting several times. Run the pasta through each die until your desired thickness.
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Gnocchi

Ingredients

  • 1 1/4 lbs yukon golds
  • 2 large eggs
  • 1 1/2 cups flour
  • 2 tsp salt

Instructions

  1. Cover by ~ 1 inch of cold water equal sized yukon gold potatoes in a large saucepan. Bring to a boil over high heat and cook for roughly 20 minutes until the potatoes are cooked. Drain the water and let them cool enough to be able to work with.
  2. Peel and rice the potatoes into a large mixing bowl. Make a well in the center and add the eggs, salt, flour and a few grinds of pepper (if desired). Kneed the dough until it comes together but don't over work.
  3. Divide into 4 portions and roll out the dough on a floured work surface until 1/2 inch in diameter. Cut gnocchi 1 inch in length, dust with flour and transfer to a sheet pan. Store in the refrigerator until ready to use.
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