Lemon Custard Pie

Lemon Custard Pie

Yes I love custard pie and now I'm making variations on it.. what!? Funny thing is I found a recipe for Apple Pie but still went back to the custard. Just cause it is just awesome. This one I just made on a whim. No measurements again so I shall do my best to step through this one.

Ingredients
-4 Eggs
-2 Lemons
-3/4 Cup of Sugar
~2 Cups of Milk
-Unbaked Pie Crust

Creation

Now to remember this. I think I got all the measurements right. First of all take on egg and separate it. The whites are used to 'grease' the pie shell. The yolk just gets thrown with the other eggs. So in a bowl we have 3.5 eggs.

It will be strained... stupid eggs

Add the milk, juice of the lemons and sugar and whisk. This will be strained because there always seems to be something that wont dissolve all the way.

Oooo.. shiny

The pie shell is brushed with the egg whites to keep it dry and then the strained mixture is poured in. 400 degrees for about 30min. Check when needed. You should know the drill.. stab your pie with a knife. Or since this is pie will poof could just wait till the middle poofs... but its not a clear cut as stabbing it.

Cooked tastyness

Oh the first slice of pie. Who really gives away the first slice... really?..

Half this pie was stolen the next day... seriously

Its just so hard to give away the first slice of...

Red Lasagna

Lasagna made with Red Sauce

This is my first ever lasagna. I know right? It is about time and let me tell you.. definitely getting thrown in rotation. Red Sauce goes so well with it... I mean what doesn't it go with? (Chocochip Cookie Dough Omelet) and it has a few ingredients. But it is a bit time consuming...

Ingredients
-Basic Red Sauce
-Fresh Pasta
-Ricotta Cheese
-Parmesan

Creation

Only four ingredients? Well the Basic red Sauce was made with a bunch... Diced Tomatoes, Pork Sausage, Parsley, Onion, Garlic, Wine, Sugar, Vinegar. I think that it. Pretty much Red Sauce with the only veges being green and sweet onions. Pasta was just egg and flour. No oil this time. sadly I didn't take any pictures until after it was done.

Didn't know golden brown edges also referred to lasagna

However I make a two layer lasagna. Two layers of pasta that is. Take the casserole dish and a thin layer of the sauce goes down. Then a layer of fresh uncooked pasta. Just roll it and lay it. Next the sauce again topped with a bunch of ricotta cheese and Parmesan. Another layer of pasta topped with the remaining sauce and then Parm. 375 for like an hr or less.

I don't need those unnecessary layers here.

Now I heard lasagna always taste better the next day, but I just made this. So tasting will be done... and now my mouth is burnt. Note to readers: Do not take a lasagna that has been in the oven for an hr at 375, cut a slice and eat. Regret will be had.

Its all about the Ricotta cheese

The next day. The flavors melded a little more and the lasagna can hold its form better... but man was this...

Orange Pork

Orange Pork

So a little while ago I made some Orange Chicken... my way. Chinese Orange Chicken is made spicy and just cooked with orange peel and dried peppers. I decided (because I have an inner calling for sweet food) to reduce orange juice then make a simple syrup out of that. Then glaze the chicken... and the results were wonderful, just needed more glaze. Then I had chicken 3 times after that. So for the blog I do Orange Pork

Ingredients
-Boneless Pork (Diced)
-Orange Juice
-Onions
-Serrano Peppers
-Teriyaki Sauce
-Oil for frying
-Sugar

Creation

So first of all the pork must be marinated. The chicken I used Soy Sauce. So time to try something a little sweeter. So Teriyaki Sauce, Oil, and Salt. Get that going cause the thing that is going to take the longest is actually the orange juice reduction and in the reduction finely dice a small onion and julienne a couple Serrano peppers. Yeah they're spicy but after being in the reduction for such a long time tones them down.

The foam can be either skimmed or wisked

That's right I spent the most time on the reduction. Making sure it doesn't get to reduced. Burning orange juice is terrible. I've done it on multiple occasions. Matter of fact I've burnt many of things... like a chocolate chip cookie dough omelet. WORST COOKING DECISION EVER.

Reduced and infused with peppers

Add some sugar and it becomes a syrup. So yeah. While that is getting done lightly flour the pork and get it fried. Any way want. I deep fried. Pan-frying is also an option. Aim for a little less than just under-done cause they will be cooked slightly more in the glaze.

Now if you don't mix it up people will be unhappy...

Toss in the glaze but I like to let them set for a little bit, because the flour will soften a bit and thicken the glaze even more.

Looks a little dark? All depends on how you fry it.

Yeah serve...

Cabbage Rolls

Cabbage Rolls

I'm not even sure what compelled me to make these. I'm not a fan of cooked cabbage... but I must broaden those horizons. Plus they are so easy to make, then I found out they are stuffed with meat, rice and served with a sauce. I'm down!

Ingredients
-Cabbage... no way
-Ground meat
-Cooked Rice
-Jalapeno
-Egg
-Milk
-Tomato Sauce

Creation

So cabbage rolls. Yes some of the ingredients are vague they will be explained. Hakuna Matata.

I use beef and jalapenos

So cabbage rolls can be filled with an assortment of ground meat. I use beef but you can also use lamb or pork. In the bottom is some chopped onion and milk. I guess that's about a quarter.. half a cup.

Mixing it up

After that one egg and about a cup of cooked rice it added and then it is all mixed up and left to rest. Doesn't need to rest, but a sauce needs to be made.

This is the making of another ketchup/jelly sauce. (blurry... I know)

A tomato is normally used. I decided to make a sauce like the one in the Potstickers dish, just cause I could? I wanted something a little sweet. 

Tastiest mush ever!

Yeah the cabbage... needs to be boiled... and I did it the wrong way. Attempting to pull off each leaf to boil. Apparently you can either freeze it as that makes it soft or boil the whole head as they will indeed make it soft enough to roll without tearing. Still have yet to try those.. maybe I'll do a Asian version with napa cabbage and pork.. hmmm

Rolled and sitting in their sauce.

To roll start from the bottom. Tuck the ends in. Continue rolling. Nothing special with the rolling techniques here. Ready for the oven! Cover first. Doesn't matter what with.

Looking good.

See that black part over there? That's why you don't let the aluminum foil touch the cabbage. Can be remedied by adding another layer of cabbage. so you don't burn the good stuff.

Plated.

I don't cover in the sauce cause I think it looks better this way. I know right.

Yes it is cooked.. an oddly a light dish.

Made five of these for three people. There was no seconds.... it was claimed to be oddly not as filling as expected... but that's normally what happens when you make..

Beef Cream Sauce

Beef Cream Sauce... or Gravy?

Now this brings me back to the college days. This was something that my roommates all came in smelling something good but then they are like "what is that?" Well this is it...

Ingredients
-Ground Beef
-Cream
-Milk
-Onions

Creation

So yeah starts off like most of my dishes. Onions in oil. Yep. Looking mighty normal right now.

Amateur stuff

Time to add the beef and cook that down. Render the fat cause that will be needed with a roux coming up.Add some flour and then some milk. Not a whole lot. Really just enough to get the flour dissolved and thickening.

Still looking good.

 Add some flour and then some milk. Not a whole lot. Really just enough to get the flour dissolved and thickening.

Looks like porridge.

This is the time people usually walk in. Smells great... looks... lacking.. remedy?

Cream.

Adding cream later to loosen it will also lighten it. Also why I'm not sure what this is. I used the drippings from the beef which makes it a gravy... but then added cream.. cause it needed it.... so yeah.I would consider it a throw away. Its no sawmill gravy.

Now when its plated like this...

Doesn't look so good. Just an example of how plating affects the end result. Yes this goes well with pasta. Its beef and cream...

But like this...

Looks pretty tasty... and it was. Ate it so fast I was unable to share it.. terrible I know... but it was...

Tomato-Pepper Sauce

Chunky Tomato Pepper Sauce over Bowties

Always doing variations of the tomato sauce and this chunky.. like every other one before it. I know.. I know.. throw away recipes..

Ingredients
-Can of tomatoes diced
-One green pepper
-Half an onion
-Parsley

Creation

Yeah this is one of those I have tomatoes how can I put it over pasta... time to check the pantry. Which was rather scarce. Makes me sad... and this is what I came up with.

Lots o' ingreds

That's a skinless sausage, one bell pepper, half and onion and a bunch of dying parsley. All chopped. There is also a can of diced tomatoes and that is it. Not a lot here.

Meat and onions.

Gets the meat in first... render some fat then add the onions. Then the peppers. Parsley and don't forget the tomatoes. Then just let it go while the pasta is cooked.

Much more colorful in person.

Yeah that is pretty much it. Salt and pepper to taste and don't over cook that pasta. Haven't made fresh pasta in a while.. also I know how to make a "bowtie" ish... but that comes later. Maybe I'll do another fresh pasta entry with pasta shapes...

Served over bowties.

And to be clear a throw recipe is something that is just made from whatever you have on hand and thus you don't need a recipes.. thus you can throw it away... not that it is crap food cause it is still...