ThermoWorks Giveaway - Four Kitchen Essentials

Unless you're new to Delightful Repast, you probably know I love really good kitchen equipment. But I also detest snobbery of any kind and am not here to tell you that you can't be a fabulous cook with "lesser" or little equipment.

When it comes to fast, accurate temperature readings in the kitchen, ThermoWorks is "The One." That said, my mother and my grandmothers never owned any kind of kitchen thermometer and did very well in the kitchen, thank you veddy much.

But I've gotten rather used to relying on a thermometer for certain things and would really hate to be without it. For instance, the organic grassfed meat that I like is so very expensive that I really can't risk it with guesswork. Using a thermometer is the only way I can get perfect results every single time. 

If you like the idea of simply inserting a probe into the Sunday roast and waiting for the alarm to go off when the desired internal temperature is reached, consider the ChefAlarm (on the left above) with commercial features or the simple and accurate (and less expensive) DOT, both professional grade and built to last.

If you like to take the temperature manually from time to time, go with the Thermapen Mk4 or the simple and accurate (and less expensive) ThermoPop. Like the ChefAlarm and the DOT, the Thermapen Mk4 and the ThermoPop are "splash-proof" (moisture-resistant) and designed for the pros.

Of course, they're not just for meat. Besides coming in handy for roasting, broiling, baking, grilling and frying, they are indispensable when making candy, jam, marmalade, custard, eggnog and all sorts of things. 



ThermoPop and Thermapen

ThermoWorks Giveaway

This giveaway is open to US residents (Sorry, international* friends!) 18 years of age or older. To enter (one entry per person), just leave a comment below. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday December 2. 

(* Come back next week for a giveaway open to UK and EU, as well as US, readers!)

Four winners will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday December 3. If I don't hear back from the winners of the random drawing by noon Eastern time Sunday December 6, another drawing will be held and new winner(s) selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: ThermoWorks provided product for review purposes and four items for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Southern Fried Boneless Chicken

My Southern grandmother made the world's best fried chicken, and I used to make it her way (never turned out as good as hers, of course). But then a few people came into my life who don't like bone-in chicken (or dark meat) and will only eat boneless skinless chicken breasts. 

So I had to develop a recipe that would put the flavor of Grandma's fried chicken into bland boneless skinless chicken breasts. Of course, Grandma would be appalled that anyone would not be using the whole chicken.

Grandma didn't always just quickly and efficiently cut up a whole chicken. When my father was a boy, she would step out the door of her farmhouse kitchen, grab a live chicken and take care of business, baby! Well, you know I'm all about carrying on family food traditions, but you won't be seeing that here at Delightful Repast!

I have a huge skillet that could handle all the chicken in one batch, but then I'd have to use twice as much oil. So I use a 12-inch flare-sided skillet and fry it in two batches. The oil only needs to be about 1/4-inch-deep. No need to deep-fry. Measure the oil into the pan so that next time you'll know how much oil to put in the pan without getting out your ruler.

How about you? Do you prefer bone-in or boneless chicken? Dark or white meat? Either is fine with me, as long as there's plenty of Grandma's Cream Gravy!

Southern Fried Boneless Chicken

(Makes 6 Servings)

The Chicken

1 1/2 cups (12 fluid ounces/355ml)  buttermilk
1 teaspoon salt
3/4 teaspoon hot sauce (I use Tapatio)
2 pounds boneless skinless chicken breasts, cut into 16 pieces

The Coating

1 1/2 cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons paprika
1 teaspoon coarsely ground black pepper
3/4 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon thyme leaves

About 1/2 to 3/4 cup organic canola oil (to a depth* of 1/4 inch in skillet)

* Pans vary. The first time you make this, measure oil into pan 1/4 cup at a time and use a ruler to measure the depth. Next time, use the same pan and just measure the same amount of oil into the pan; no need to get out the ruler. This may sound overly meticulous, but it will keep you from wasting oil.

The Gravy

(Makes about 2 cups)

3 tablespoons pan drippings

3 tablespoons unbleached all-purpose flour
1 1/2 cups milk
3/4 cup lower sodium chicken broth
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

1 In 1.5-quart bowl, stir together buttermilk, salt and hot sauce. Add chicken to bowl, cover and refrigerate for 6 to 10 hours. Remove from refrigerator 30 to 45 minutes before coating and frying. That's so the chicken won't be super cold and bring down the temperature of the oil too much.

2 In 8x8x2-inch baking dish, whisk together flour, cornstarch, paprika, pepper, salt, marjoram and thyme leaves. Remove chicken, a few pieces at a time, from the buttermilk and place them in the coating mixture, coating them well on all sides. Place coated pieces on a wire rack.

3 Pour oil into 12-inch skillet to a depth of 1/4 inch. When the oil is very hot,* 350F/180C, use tongs to gently lower half the chicken pieces into the hot oil. Cook for 7 minutes, until golden brown; turn and cook another 7 minutes. During cooking, try to keep the oil between 250F/121C and 300F/149C; this keeps moisture in, and oil out of, the chicken. An instant-read thermometer inserted to the center of one of the larger pieces should register 165F/74C. Drain on wire rack (not the same one that had raw chicken on it, unless you wash it) set in a baking sheet. Blot surface with paper towel. Repeat for second batch, first making sure the oil is up to temperature. You can keep the first batch warm on the wire rack in baking sheet in a preheated 200F/93C oven.

* If you don't have a good instant-read thermometer, you need to get one. I use it all the time: oil, caramel, candy, egg mixtures, roasts, steaks, chops, fish, poultry ... You'll wonder how you ever got along without it.

4 Pour off pan drippings, and measure 3 tablespoons back into pan. Stir in flour until smooth, and cook for about 1 minute. Whisk in milk and broth. Turn heat to low and continue stirring until gravy is thickening. Stir in salt and pepper. Continue cooking and stirring until it's the consistency you like. If it's too thick, add milk or broth a tablespoon at a time until it's just the way you like it. Taste and adjust seasoning. 

Jean

How to Make Perfect Fluffy Brown Rice

Fluffy brown rice is not something I've had very often in my life outside my own kitchen. More often than not, it is sticky, gummy and not very tasty. Someone recently told me of a method meant to ensure perfect results, and I had to laugh out loud! It involved ridiculous amounts of water, treating the rice like pasta. Not necessary, I assure you. 

I cook it much the same way I make my Mexican Rice, with a few slight changes. Brown rice always takes longer to cook than white, and my method takes even longer; so I always make a huge batch of it to enjoy throughout the week (it reheats beautifully in the microwave). 

The only way to get consistent results with any rice recipe is to use the same rice and the same pan each time--especially when making a large quantity. So once the recipe comes out to your liking, always use the same rice and the same pan. I perfected my recipe using Lundberg organic long-grain brown rice and a 5 1/2-quart Le Creuset Round French Oven. 

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Perfect Fluffy Brown Rice

(Makes 20 servings)

1 quart lower sodium chicken broth (vegetable broth or water, if you're vegetarian)
1 quart water
2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain brown rice (I use Lundberg organic)
1 8-ounce can tomato* sauce or 3/4 cup (6 fluid ounces) fire roasted crushed tomatoes (I use Muir Glen organic; it is THE best!)

* This amount of tomato sauce or crushed tomatoes will not result in a tomato-y rice; that is not the point. It is just enough to add "a certain something" to the flavor.

1 In 3-quart saucepan, bring broth, water and salt to a simmer while browning the rice.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is golden brown. This may take 20 to 30 minutes; don't rush it.

Note: If you've made pilaf before, the rice is sauteed just until translucent. I want you to go waaaayy beyond translucent. I want you to toast this rice to a nice golden brown like in the photo below, and that takes some time (which is why I make big batches of rice).

3 Gradually stir tomato sauce into rice and cook for 2 minutes, then add hot broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, turn the heat down low and leave undisturbed for 45 to 50 minutes.

Note: If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. If not, put the lid back on and continue cooking for 5 minutes.

4 Cover and let stand, off heat, for 10 minutes. Fluff gently with a fork, inserting your fork at the edge of the pan and fluffing toward the center, going all around the edge of the pan. Garnish, if you like, and serve.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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The Ultimate Dairy-Free Hot Chocolate - Chocolat Chaud Sans Laitage

(Pardon my French! Not entirely sure "Sans Laitage" shouldn't be "Sans Produits Laitiers" or something else.)

Ever since I heard that at Ladurée in Paris they blend hot chocolate with an immersion blender to make it really frothy just before serving, I knew I had to have an immersion blender. But by the time I got the immersion blender my chocolate mood had passed and has only just now returned. You see, generally speaking I am not a chocolate fan. But when the mood does strike, nothing else will do! 

And one of the chocolate things I enjoy is a good not-too-sweet hot chocolate. An "adult" hot chocolate, if you will. Since I'm contemplating experimenting with dairy-free for a couple of months at some point, I thought I'd make my hot chocolate with rice milk. Of course, you can use regular milk and even add more sugar, if you like. And you might want to leave out the Kahlua or coffee.

There is only one thing you can't change about this recipe. You must froth the chocolate with an immersion blender for one minute and serve immediately. I've made hot chocolate with rice milk before, and it seemed rather thin. Not this. The immersion blender gives the hot chocolate a texture I can only call "plush."

Have you tried it? If not, give it a go and let me know what you think. 

The Ultimate Dairy-Free Hot Chocolate

(Makes 1 serving)

1 cup (8 fluid ounces/237 ml) rice milk
1 ounce (28 grams) bittersweet or semi-sweet chocolate, finely chopped
1 tablespoon natural unsweetened cocoa
1 teaspoon (or more) Kahlua or 1 tablespoon brewed coffee
1/4 teaspoon vanilla extract

1 In 1-quart saucepan, combine all ingredients, cooking and stirring until hot. Turn off heat.

2 With immersion blender, blend hot chocolate for 1 minute. It will be very frothy. 

Note: If you are multiplying recipe to make 2 or 3 servings, use a 2-quart pan. For 4 servings, step up to a 3-quart pan because the immersion blender will really expand the contents of the pan. 

3 Pour into mug(s). Enjoy.

Eggnog Tart - Classic Custard Tart with an Optional Splash of Brandy

A classic custard tart is pure comfort food. A not-too-sweet, nutmeg-dusted custard baked in a slightly sweet shortcrust pastry shell, this was a family favorite when I was growing up. It pairs perfectly with a cup of tea. Though, of course, it's a dessert, I've always thought it makes a splendid breakfast.

When I add a bit of brandy, I call it Eggnog Tart. Come winter, I do love a good Eggnog! But you can leave out the brandy and have a perfectly lovely Classic Custard Tart. 

Sometimes I think how nice it would be to be one of those people who aren't really into food but just see it as fuel for the most part. That would make it easier to eat for health and to maintain ideal weight. But I can't imagine my life without my love of food and my treasured memories of cooking with my mother and grandmothers.

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When I was a child, unless my grandmothers were around, custard tarts and pies would be replaced on the menu with simple, crustless individual baked custards. I remember being home from school with a cold or flu and living on those custards for days at a time when nothing else suited. 

If you prefer to skip the crust, be sure to bake it in a water bath and in a different pan -- a loose-bottomed tart tin will not hold liquid! Which reminds me of a good question: What is your worst kitchen disaster? Tell me yours, and maybe I'll tell you mine!

Eggnog Tart - Classic Custard Tart

(Makes one 9-inch/23cm tart, 8 servings)

The Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour 

1/4 packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon water, milk or cream

The Filling

1 1/4 cup (10 fluid ounces/296 ml) milk (I use 2%)
1/2 cup (4 fluid ounces/118 ml) heavy cream
3 large eggs
1/4 cup (1.75 ounces/50 grams) sugar
2 tablespoons brandy, optional*
1 teaspoon vanilla extract
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

* Note: When using the 2 tablespoons of brandy, I use 2 tablespoons less of the milk. That way I have the exact amount of filling needed.

1 Add flour, powdered sugar and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and cream; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes. 

2 Lightly butter a 9-inch/23cm tart tin and set it on a baking sheet. On lightly floured 12-inch square of aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. Save the foil; you're not done with it. With scissors or knife, trim the overhang to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5. 

3 Cover chilled pastry with reserved piece of foil, clean side up, pressing it to fit well. Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights) over the foil. Bake for 15 minutes. Remove foil and pie weights (called baking beans in the UK); continue baking for 10 minutes, until lightly browned to a pale golden. Let stand to cool. 

4 While pastry is cooling, make the filling. In 1-quart saucepan, heat milk and cream to a simmer. In 1-quart glass measure, whisk together eggs, sugar, brandy, vanilla extract, nutmeg and salt until well combined. Gradually whisk in hot milk and cream. Strain back into pan and then, because it has a pouring spout, back into the glass measure. Let stand until pastry is ready. 

5 Turn oven temperature down to 325F/165C/Gas3. Pour filling into prebaked pastry shell. Bake (with tart tin on baking sheet) for about 25 minutes, until just set and still with a bit of a wobble in the center. Cool to room temperature, about 1 hour. Remove from tin. Serve at room temperature or chilled. With (below) or without (above) a dollop of brandy and vanilla whipped cream.

Disclosure: Some posts contain links to my affiliate account at Amazon.com. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon! 

Jean