granulated onion – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 29 Jan 2021 06:13:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 granulated onion – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Chicken Matzo Ball Soup https://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/ https://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/#respond Fri, 29 Jan 2021 05:51:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3544 I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!

  • Matzo meal & seasonings, schmaltz & eggs
  • Chicken, onion, celery, parsley stems, and peppercorns
  • Matzo balls simmering
  • Pack some for a friend

Chicken Matzo Ball Soup
A classic and hearty soup to warm the spirits for even on the gloomiest of days!
Ingredients
Chicken Stock
Matzo Balls
Chicken Matzo Ball Soup
Instructions
To Prepare Chicken Stock
  1. Rinse one whole chicken (inside & out) under cold water.
  2. Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
  3. Turn heat to MED-HIGH, cover, and bring to a boil.
  4. Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
  5. Remove from heat, and allow to cool to room temperature.
  6. Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
  7. With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
  8. When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
To Prepare Matzo Balls
  1. In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
  2. To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
  3. Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
  4. Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
To Prepare Chicken Matzo Ball Soup
  1. Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
  2. With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
  3. In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
  4. Add celery and carrots, and simmer on MED for 10 minutes.
  5. Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Recipe Notes

Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.

 

The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.

]]> https://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/feed/ 0 3544 Port-Cheddar Pecan Ball https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/ https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/#respond Wed, 03 Jun 2020 11:03:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2585 Happy Hour just got that much more happier. The savory and addictive Port Cheddar is the perfect addition to your cocktail hour cheeseboard.

  • Step 4: Port-Shallot Reduction
  • Step 6: Smooth Cheddar Mixture
  • Step 7: Divide Cheddar Mixture, Add Port to Half.
  • Assembly, Step 2
  • Assembly, Step 3
  • Assembly, Step 4 – Roll in pecans
Port-Cheddar Pecan Ball
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Spread pecans on a parchment lined baking sheet, toast in preheated oven for 6 minutes.
  3. Transfer toasted pecans to a plate to cool for 20 minutes.
  4. With a sharp knife, finely chop cooled pecans. Set aside.
  5. In a small saucepan, over medium heat, simmer minced shallots and port wine for 20 minutes, or until reduced and only 1-1/2 tbsps of liquid remain and shallots have become dark purple in colour. Transfer to a small bowl to cool.
  6. On a box grater or in food processor outfitted with the shredding blade, shred cheddar cheese. Set aside.
  7. In a food processor, outfitted with the regular blade, add shredded cheddar, cream cheese, heavy cream, granulated onion, granulated garlic, and salt.
  8. Occasionally scraping the sides of the bowl with a rubber spatula, process until very smooth.
  9. Divide cheddar mixture evenly between two small bowls. Add cooled port-shallot reduction to one of the cheddar mixtures and mix until fully blended - it should have turned purple in colour.
  10. Cover both bowls with plant wrap, refrigerate until they’ve completely set and are somewhat firm (about two hours or overnight).
To Assemble Port-Cheddar Pecan Ball:
  1. Lay out a square piece of plastic wrap onto the work service.
  2. Using a table spoon, scoop out a heaping spoonful of the plain cheddar mixture, then scoop a spoonful of the port cheese mixture, alternating cheddar and port cheese mixtures, building a pile of spoonfuls.
  3. Pull up edges of plastic wrap, and twist ends together forming a orange and purple marbleized ball wrapped in plastic.
  4. Refrigerate another hour in a ball shape to firm up.
  5. Pour chopped toasted pecans onto the work surface and roll cheese ball into pecans to cover completely. Wrap in plastic and refrigerate until ready to serve.
  6. Unwrap cheese ball serve on a cheeseboard or platter. Serve with sliced baguette and assorted crackers.
Recipe Notes

Alternatively, omit pecans, and store and serve Port Cheddar spread in a ceramic cheese crock.

]]> https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/feed/ 0 2585 Chili-Encrusted Pork Fillet https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/ https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/#respond Wed, 27 May 2020 06:44:04 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2640 Succulent South-Western flavor, a hint of heat in every tender bite. Delicious accompanied by beans or Onion Rice, as seen in featured photo.

  • Step 3: Tuck, fold, and tie the flap
  • Step 4: Continue trussing every two inches
  • Step 5: Combine spices
  • Step 7: Press chili rub mixture
  • Step 10: Roast pork tenderloin
Chili-Encrusted Pork Fillet
Servings2 servings
Prep Time10 mins
Cook Time20 mins
Passive Time20 mins
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. In a small bowl, combine chili powder, kosher salt, granulated onion & garlic, and cayenne powder. Mix well.
  6. Rub and coat pork with 1 tbsp olive oil.
  7. Roll and press chili rub mixture into pork tenderloin, packing it on thick. Let sit for 20 minutes.
  8. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  9. Add pork tenderloin to skillet, gently rotating it with tongs, browning all sides (about 3 mins total).
  10. Place skillet in preheated 325 degree oven and roast 20 minutes without turning.
  11. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  12. Slice Chili-Encrusted Pork Fillet at an angle into 1/2 inch slices. Serves 4.
]]> https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/feed/ 0 2640 Fig-Balsamic Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/#respond Thu, 07 May 2020 04:05:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1779

Fig-Balsamic Glazed Pork Tenderloin
McQuade’s Celtic ‘Fig ‘n Ginger’ Chutney add that rich & sweetness to this decadent meat.
Servings4-6 people
Prep Time10 mins.
Cook Time30 mins:
Ingredients
Marinade Paste
Fig Glaze
Instructions
  1. Rinse and pat-dry Pork Tenderloins. Pre-heat oven to 400 degrees. Line baking sheet with aluminum foil, fitted with a wire rack.
Marinade Paste
  1. Prepare Marinade Paste: In a small bowl, combine Marinade Paste ingredients, mix to a paste.
  2. Rub Pork Tenderloins with prepared Marinade Paste, wrap in plastic wrap, marinade refrigerated 1 hour.
Fig Glaze
  1. In the pitcher of a blender or bowl of a food processor, process Fig Glaze Ingredients - blend until smooth.
  2. Add glaze mixture to a small saucepan, bring to a simmer. Simmer on medium-heat until reduced by half (about 10 minutes), set aside, let cool to room temperature, stir in 1/2 cup Honey.
  3. Roast Pork Tenderloins: Remove Pork Tenderloins from plastic wrap, place on wire rack, and roast in 400 degrees over for 8 minutes.
  4. Remove from oven and spoon or brush half the Glaze over tenderloins, return to oven and roast 10 minutes. Repeat Marinade with the other side, roast 10 minutes.
  5. Remove from oven, cover with foil, and allow to rest 10 minutes. Slice at an angle into 1/4-inch medallions, serve with Lebanese Rice Pilaf.
]]> https://aubreyabouttown.com/recipe/fig-balsamic-glazed-pork-tenderloin/feed/ 0 1779