Recipes On Rails: Popular Recipes

Sous-vide Bottom Round Roast

Fri Sep 05 15:23:46 UTC 2008

Ingredients:

Beef
1.0 each Roast, Beef, Bottom Round
1.0 clove Garlic Thinly sliced
6.0 sprig Thyme, Caraway

Instructions:

Liberally season the roast with salt and pepper.

Arrange the garlic on the roast and place in the bag. Arrange the thyme on the roast as well. Seal.

Cook in water bath at 128 F (53.3 C) for about 10 hours.

Allow the roast to come to room temperature, drain, and chill.

Bring egg to about 700 and grill for about 2 minutes per side. Idea is to get a good crust without cooking the meat any further, that's why I process cold. Remove from heat, and enjoy.

Here's a picture after it came off the egg.

Servings: 8
Prep Time: 12 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/513-sous-vide-bottom-round-roast

Barbeque Sous Vide Chicken

Fri Sep 05 10:47:42 UTC 2008

Ingredients:

Chicken
12.0 each Chicken Thighs brined
2.0 clove Garlic sliced very thin
8.0 sprig Thyme

Instructions:

Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs

place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical. Spritz some vegetable oil ( I use grapeseed oil) into the bag... about a tablespoon per bag.

Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to "cook" in the water for about 2 hours.

When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.

In fact, they are so moist, you have to dry them off.

Season with your favorite Dizzy Pig rub.

Place them on a pre-heated to 400F egg.

Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)

Servings: 4
Prep Time: 4 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/490-barbeque-sous-vide-chicken

Baguette - no knead - larger loaf

Fri Sep 05 14:32:17 UTC 2008

Ingredients:

Default
2.0 pound Flour, all-purpose
1.6 pound water
17.9 gram salt
2.9 gram Yeast

Instructions:

Weigh all the ingredients into a dough bucket. I use a clear container I bought in the restaruant equipment area at Sam's.

Mix by hand in the dough bucket, and let rest 20 minutes.

Fold by hand about 20 times, pulling dough away from edge, pulling back over the dough, and slapping back on top.

Cover (my bucket came with a lid) and let rest for 20 minutes.

Fold by hand about another 20 times, pulling dough away from center and slapping back on top, and let rest for anoterh 20 minutes.

Fold by hand (third time), about 15 times. Dough should form a smooth ball by now. Let ferment for 2.5 hours.

After the 2.5 hour fermentation, the dough will spread out and look a little bubbly on top.

Lightly flour the dough while still in the bucket. The top will become the bottom.

Flour your work table.
Use a scraper or bench knife to loosen the sides. Dip the bench knife in flour first, and then scrape between the side of the bucket and the dough. This is a quick down motion, and then back up. Dip in flour again, and repeat in an adjacent area. Repeat, working your way around the bucket. This is just to stop the dough from sticking to the sides of the bucket. Then turn the bucket upside down, reach underneath wiht your scraper, and scrape between the dough and the bottom of the bucket, letting the dough fall onto your floured worktable.

Lightly flour the top of the dough, and keep your hands well floured. Divide the dough into 4 equal pieces.

Pre-shape the dough, and let it rest for a few minutes. Then shape the dough

To shape the dough as a boule, first lay the flat piece on the work table.

Then fold the top third over itself.

Then fold the upper two corners over on itself.

And finally fold the bottom two corners over on itself. Then pick up the dough and tighten into a ball with the seams down. This is hard to explain without pictures, and I didn't have anyone to shoot them as I did it. Maybe some day in the future.

Place the rounded shaped dough ball on the worktable or board to rise.

Allow to rise till doubled in bulk, about an hour.

Sprinkle a peel with some coarse corn meal, and put the dough on the peel.

Put the dough into your oven. I like 425 when using an indoor oven, but 500 F when using the BGE.

Steam is important for the bread to bake properly. If you look close, my Egg setup is the inverted plate setter, a pan for water, the rack and a pizza stone. I pour water into the pan as I put the bread onto the stone, and then I spray the bread with water just before I close the dome.

Bake for about 25 minutes.

Made a video of the process:

Servings: 4
Prep Time: 4 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/436-baguette-no-knead-larger-loaf

Focaccia - No Knead

Fri Sep 05 15:39:34 UTC 2008

Ingredients:

2.7 pound Flour, all-purpose
1.92 pound water room temperature
24.6 gram salt
6.0 gram sugar, granulated
0.17 pound Oil, Grapeseed
4.0 gram Yeast, Instant

Instructions:

Weight the ingredients into a plastic dough container.

Mix by hand untill all the ingredients come together. Follow the 20/20/20/150 folding and raising method described in the No Knead Baguette recipe.

Use some more grapeseed oil, and oil a sheet pan well. This recipe will fill a full sheet pan. My pictures don't quite fill the pan, but the recipe has been increased to do so. Turn the dough out onto the pan, and oil the top of the dough.

Oil your hands, and spread the dough out on the sheet pan. You're looking to get it a unifore 1/2 inch thick. In the picture you see a lot of air pockets. The idea here is NOT to de-gass the dough totally. Those air pockets are ok. Treat the dough gently.
Preheat the oven to about 450 F.

Allow to raise for about an hour. Sprinkle with the herb of your choice (rosemary, caraway, thyme, etc) and coarse salt. I like Maldon sea salt for this purpose. You can press tomatoes, olives, or whatever into the dough as well. Using your fingers, press dimples into the dough. The idea is not to poke through the dough, but just to create pockets to hold the oil. Then sprinkle the top with some good quality olive oil. Allow to raise a little more.

Bake at 450 for 10 to 15 minutes. Timing depends on oven and whether or not you're using convection. Idea is to get it golden brown. Remove to a rack to cool.

Slice and enjoy when cool.

Servings: 20
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/518-focaccia-no-knead

No-knead Multi-grain Bread

Fri Sep 05 14:26:32 UTC 2008

Ingredients:

Dry Ingredients
2.9 pound Flour, all-purpose
0.5 pound Multigrain blend
0.16 pound Rice, Brown cooked
15.0 gram Yeast

Liquid Mixture
0.16 pound Cracked Wheat
2.45 pound water
0.16 pound sugar, brown
45.0 gram Buttermilk Powder
0.25 pound honey
23.0 gram salt

Instructions:

Soak the cracked wheat in the water overnight.

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

Mix the dry ingredients together to distribute the rice and yeast.

This can be done right in the dough box.

Pour the liquid into the dry mixture

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

After another 20 minutes, stretch the dough again.

After yet another 20 minutes, stretch the dough yet again.

Let dough ferment for 2 and a half hours. It should raise nicely.

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

Allow to raise till doubled in bulk, about an hour.

Spray the dough with water, and sprinkle with poppy seeds.

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/507-no-knead-multi-grain-bread

Sicilian Dough

Fri Sep 05 13:33:30 UTC 2008

Ingredients:

Default
1.625 pound Flour, all-purpose
1.0 pound water
18.0 gram salt
27.0 gram Sugar
0.1 pound Oil
2.4 gram Yeast

Instructions:

Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.

Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.

Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.

Finish shaping dough, pushing into corners and creating crust around edge of the pan.

Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.

Baste the dough with the loose sauce.

Allow to rise for about an hour

Pre-bake at about 400F for about 10 minutes.

Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.

For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.

Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.

Servings: 2
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/3-sicilian-dough

Caesar Salad

Fri Sep 05 12:45:41 UTC 2008

Ingredients:

Default
1.0 clove Garlic
2.0 each Anchovy Fillets
1.0 dash Worcestershire Sauce
1.0 each egg yolks
1.0 tablespoon Vinegar, Wine
0.25 pound Oil, Olive
3.0 tablespoon Cheese, Parmesan

Instructions:

Here's a picture of all the ingredients.

All the ingredients are subject to personal taste. I do NOT like a dressing that's so overpowering that it flavors anything else you're eating. So I limit my caesar to one garlic clove, which you mash in the bowl.

The garlic should be mashed to where you can barely see it...

The mashing realy releases the garlic flavor. I let it sit a few minutes in the bowl, and then I lightly scrape out the pulp. At first, you may not think there is much, but it does collect.

Next, I add the anchovies... Again, this is an ingredient that some people love, and some hate. I'm not an anchovy pizza person, but they're a must in a caesar salad.

The anchovies also get smashed into a paste and smeared around the bowl...

Next the egg yolk. You can coddle the egg by placing it in boiling water for one minute before cracking it. Raw or coddled, separate the white, and use only the yolk.

Whisk the egg yolk around the bowl.

Add a few drops of Worcestershire Sauce, once again, to taste.

Whisk that in, and then add the vinegar.

This also gets whisked in.

You add the oil, slowly, until it reaches the right consistency. I use a squeeze bottle....whisking as the stream of oil is added.

And you keep whisking. Notice the change in color.

And whisking, adding oil all along, until it starts to thicken nicely. Then add the parmesan cheese, and whisk in.

Add the lettuce and toss.

Plate and enjoy.

Caesar salad with shrimp

Servings: 4
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/45-caesar-salad

sous-vide

Fri Sep 05 12:49:34 UTC 2008

Ingredients:
Instructions:

I cook most fish (including prawns) to 45C / 113F. That is below the sterilization limit. That is perfectly OK within food safety guidelines so long as the cooking time is not too excessive (i.e. so long as it is less that a couple hours). I would NOT cook thick pieces of fish this way because the cooking time would be so long that some spoilage could result.

Beef and other red meat I cook to 130F / 54.4C. This is what I would term �medium rare� but there is a lot of disagreement on mapping subjective terms like that to temperatures. Depending on the situation I might cook it to sterilization, or I might not.

Tough red meat � such as flat iron steak, short ribs etc I will cook at either 130F/54.4C or 136F/58.8C, from 24 to 72 hours depending on the cut and how tough it is. This gives time for the collagen to break down and make a tender result.

Tender cuts of pork, such as tenderloin I generally cook to 140F/60C. Trichinosis is killed at 137F, and anyway has been eliminated from the food supply in the US and many other places. I would cook wild meat a bit more, and/or pre-freeze it.

Chicken and turkey also gets cooked to 140F/58C, and I make sure that I follow the sterilization times.

Duck breast goes to 130F/54.4C. Duck confit is 180F/82.2C for 8-12 hours � pork or lamb confit is the same.

Rack of lamb at 59C (138) here... Rack of Lamb

The thighs are cooked very similar to the manner in which you'd cook a duck confit. You might want to try making it even closer to duck confit - see the duck confit thread. Basically, you salt the thighs/legs and let them sit (brining also works). Then cook with several tablespoons of buttor or oil in the bag. I'd try 170F to 180F for 8 to 10 hours.

For shrimp, I know many of the sous vide fans go low and short.... but my family said the shrimp I did at 140 for 25 minutes were the best they ever had..... We tried 117, etc.... just not the same. Put them in a bowl, tossed with a good bit of salt, pepper and oil, shell on, then put them in the bag in a flat layer with some garlic and a few chives....

Had 7 dinner guests and decided to do a sous vide sampler. From left to right, 1/4 of a chicken breast with cream dill sauce, a rib off a rack of lamb, a leg quarter from a cornish game hen, slice of New York strip with beef gravy, and a slice or two of a turkey tender with a tarragon cream sauce.

By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/469-sous-vide

Sweet Corn Raisin Bread

Fri Sep 05 15:46:48 UTC 2008

Ingredients:

1.0 pound Corn Meal
2.75 pound Flour, all-purpose
0.35 pound Sugar
40.0 gram salt
10.0 gram Yeast instant
1.0 pound raisins
0.25 pound Buttermilk Powder
2.5 pound water
0.35 pound butter melted

Instructions:

Add the dry ingredients to the bin

Mix the dry ingredients, and then add the liquid ingredients.

With your hand, mix the ingredients in the bin.

Continue to mix till the the dry ingredients are all moistened. Mixture may be rough.

Cover dough with lid, and let rest 20 minutes. Then fold dough over upon itself by grabbing an edge and stretching it towards the other side.

And then another edge, working your way around the dough.

Do this about 20 times, and then cover the dough again and let it rest. This first time, the dough may tend to break. That's fine as we're just starting to develop the gluten.

After this 20 minute rest, the dough looks just a little smoother.

We start folding again.

This time the dough stretches just a little more easily, and doesn't break as much.

Do this 20 times, and once again cover and let the dough rest.

Wait 20 minutes and repeat the stretching one last time. Then cover the dough and let rest for 2.5 hours.

At the end of the 2.5 hour rest period, the dough will be well proofed.

Turn the dough out onto your work surface (well floured).

divide the dough into 4 equal pieces, and pre-shape. Allow the pre-shaped dough to rest about 10 minutes.

Place one of the pre-shaped doughs on the work table and degass.

Fold one third of the dough over on itself.

And then fold the remaining side over onto double thickness, like an envelope, pinching the edges closed.

Roll the dough out to an appropriate size. Place in a well greased loaf pan and allow to rise till doubled.

Baste the dough with an egg wash. Sprinkle with seeds if you like.

Bake in a preheated 350 F oven for about 45 minutes.

Turn out onto a wire rack and allow to cool.

Servings: 4
Prep Time: 6 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/525-sweet-corn-raisin-bread

Pizza

Fri Sep 05 06:53:17 UTC 2008

Ingredients:

White Pizza

Sauce
4.0 clove Garlic minced very fine
1.0 sprig Rosemary minced very fine
0.5 cup Oil, Olive

Instructions:

Make the dough. Recipe is included below

Make the sauce by combining the ingredients and let sit for at least a half hour.

Shape the dough. Since we use the oil storage method, this is a little tricky. You have to remove the dough from the storage container keeping the top of the dough dry, and free of oil. Place it on the work table. Sprinkle some flour on the top of the dough, and on the peel. Use your hands to stretch the dough. Our recipe is moist, and soft, so this should be rather easy right on the table.

Pick up the dough by flipping the dry, floured side over the backs of your fingers and hands. Use your knuckles to further stretch the dough and when it's the right size, place the floured side down on the peel being careful to not get any oil onto the peel. This is very important. It's a sort of flip action, where you swing the draping pizza dough up and away from your body, and then straight down onto the peel. You can adjust the shape of the pizza now.

Use a ladel to spread some of the garlic oil/sauce onto the pizza... Be sure to avoid getting any on the peel.

I added some really great tomatos from Italy. You can get them here: http://www.gustiamo.com. They are rather pricey, but really a great product. Rich tomato flavor. I just chopped them a bit, and spooned them on.

Sprinkle with some parmesean cheese.

Then the smoked turkey thigh

And finally the mozarella.

I pre-heated the egg to about 500. I put the plate setter upside down with the normal grate on the plate setter feet. Then put my pizza stone on the grate. This avoids direct flames on the pizza stone. Preheat for about an hour so the stone is good and hot. Also, you may want to quickly wipe the stone with a damp cloth (carefully) just before you put the pizza on. This will cool it just a bit, and help avoid a burnt bottom.

Here it is coming right off the egg.

Here's a picture of a chicken caesar pizza. I made my own caesar dressing ( Ceasar Dressing ) which I spread on the raw dough, added cheese and the chicken which was pre-cooked sous-vide.

Servings: 4
Prep Time: 3 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/502-pizza