Chef Angelo
1934 - 1995
Latest Recipes
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Beurre maitre d'hotel
Posted on : 23 April, 2018
Directions:
Ingredients:
75g butter
1 tbsp parsley
1/2 green onion
1/2 lemon
salt and pepper
- Mix together green onion, parsley, butter, salt and pepper. Add a bit of lemon juice till butter resembles dough.
- Form the butter mixture into a cylinder and wrap it in some plastic wrap, then place in fridge untill ready to use. Angelo's tip
- Slice butter into circles and place one on a grilled steak or a baked potato.
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Authentic Italian Carbonara
Posted on : 11 March, 2018
Directions:
Ingredients:
360g spaghetti
200g guanciale (pancetta) or bacon
2 whole eggs and 1 yolk
80g grated Parmigiano or Pecorino cheese
olive oil
salt and pepper
- Bring a large pot of water to a boil, adding coarse salt when water starts to boil.
- Add pasta about one minute after the salt.
- When the pasta is aldente, in a shallow non stick fry pan, add the diced pancetta for only a couple minutes.
- Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little olive oil. (The pasta needs to be just short of "al dente" when you drain it as it will continue cooking in the pan.)
- In a large serving bowl, lightly whisk two full eggs and one yolk with a pinch of salt and grated cheese.
- Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.
- Season to taste with freshly ground black pepper. Angelo's tip
- Even if you are making a different version of carbonara remember never to throw the eggs in full heat (ie directly in the pan) as they will overcook and you'll find yourself with scrambled eggs! They will cook just enough with the heat from the pasta in the bowl.
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Chocolate Cupcakes
Posted on : 27 February, 2018
Directions:
Ingredients:
3/4 cup (95g) all-purpose flour (spoon & leveled)
1/2 cup (42g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
- Frost cooled cupcakes however you'd like. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
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Chicken Cordon Bleu
Posted on : 06 January, 2018
Directions:
Ingredients:
Breadcrumbs
Panko breadcrumbs - 1 cup
Oilspray
Chicken
2 small chicken breasts, around 6-7oz/180-210g each
4 slices swiss cheese
4 to 6 slices of ham, about 2.5oz/75g
1 egg
2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
1 1/2 tbsp butter
1 1/2 tbsp flour
1 1/4 cups milk
2 tbsp Dijon mustard
3 tbsp parmesan cheese, finely grated
1 tsp thyme leaves (optional)
Salt and pepper
- Preheat oven to 180C/350F.
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with toothpicks.
- Sprinkle with salt and pepper.
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Rest for 5 minutes before serving with the Dijon Cream Sauce.
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 1/2 minutes.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, stir through thyme leaves and add salt and pepper to taste. Serve with chicken.
Baking
Dijon Cream Sauce
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Escargots Gratinés
Posted on : 03 November, 2017
Directions:
Ingredients:
1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese
- Drain and rinse the escargots.
- Put escargots, bay leaf and consommé in sauce pan.
- Simmer for 40 minutes without covering.
- Drain the escargots.
- Meanwhile melt butter and add the crushed garlic; set aside.
- Spoon escargots in garlic butter and let rest 2 hours on counter.
- Place escargots in each hole of escargot dish.
- Spoon on garlic butter.
- Salt and pepper to taste.
- Cover with grated cheese.
- Set under broiler for 5 minutes.
- Serve with melba toasts.
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Fondant Potatoes
Posted on : 02 November, 2017
Directions:
Ingredients:
3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
1/2 cup chicken broth, or more as needed
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- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
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Spinach and Cheese Quiche
Posted on : 27 October, 2017
Directions:
Ingredients:
1 tablespoon unsalted butter
1/2 onion, finely chopped
1 clove garlic, minced
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups grated Gruyère
1 9-inch unbaked pie shell
3 large eggs, lightly beaten
1 1/2 cups milk
Salt and pepper
Pinch of ground nutmeg
- Preheat oven to 375ºF. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.
- Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and nutmeg. Gently pour into crust.
- Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes
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Beef Bourguignon
Posted on : 20 October, 2017
Directions:
Ingredients:
3 tablespoons (45 ml) butter, softened
3 tablespoons (45 ml) unbleached all-purpose flour
2 lbs (1 kg) top sirloin steak, cut into cubes
3 tablespoons (45 ml) olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
2 cups (500 ml) light red wine
2 cups (500 ml) beef broth
1 shallot, peeled
1 clove
1 bay leaf
3 carrots, peeled and diced
Salt and pepper
Topping
1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces
2 tablespoons (30 ml) olive oil
1 lb (454 g) white button mushrooms, halved or quartered depending on their size
2 cloves garlic, chopped
2 tablespoons (30 ml) chopped parsley
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With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a small bowl, combine the butter and flour. Set aside.
In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
Topping
In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.
Freezing
Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.
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Escargots a la Bourguignonne (Snails in Garlic–Herb Butter)
Posted on : 12 October, 2017
Directions:
Ingredients:
16 tbsp. unsalted butter, softened
1⁄4 cup minced flat-leaf parsley
1 tbsp. white wine
1 tsp. cognac or French brandy
3 cloves garlic, minced
1 shallot, minced
Kosher salt, freshly ground black pepper, and nutmeg, to taste
24 extra-large snail shells
24 canned extra-large snails
Rock salt
Country bread, for serving
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In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter, if you like. -
How to Make Parmesan Cheese at Home
Posted on : 05 October, 2017
I've always wanted to make cheese but its pretty hard to find unpasteurized milk where I'm from, but I found this video on youtube.com. He shows you how to make cheese with pasteurized milk, so I thought I'd give it a try and also let you all in on it :)
