Greek Rice Pudding

Greek Rice Pudding

1/2 cup white rice

3 cups whole milk

peel of 1 lemon, removed in one long strip

1/3 cup white sugar, plus

2 tablespoons white sugar

2 egg yolks, slightly beaten

1 1/2 teaspoons cornstarch

1/2 teaspoon vanilla extract   

Directions:

1 Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.

2 Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).

3 Turn off heat. Remove lemon peel and discard.

4 Whisk together egg yolks with corn flour.

5 Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.

6 Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.

Ham, Eggs Frittata with Fruit Salsa

Ham, Eggs Frittata with Fruit Salsa

Mise en place

3 Eggs

1 clove crushed garlic

TT salt & pepper

TT Grated parm

½ cup diced Ham

¼ cup Red pepper diced

¼ cup Green pepper diced

¼ cup Yellow pepper diced

Sauté all items except eggs, and let cool

Fruit Salsa

2 tablespoons apricot marmalade
1/4 cup diced tomato

2 teaspoons lime juice

½ cup pineapple, drained

1/8 cup sliced Green onion

1 teaspoons jalapeno pepper mix

TT Honey

Mix all together and set aside

Yukon Gold Potatos

2-3 small Yukon Gold Potatoes

½ cup sliced onions

Cube potatoes, par boil or microwave till tender- drain well-placer in pan with olive oil and brown, remove and place in oval, then sauté onions and brown nicely put over potatoes.

Add sautéed veggies to oval, top with Swiss cheese, add eggs and place in 335* convection oven till golden brown

When complete, top with fruit salsa and enjoy!!

CHEF YACK’S Incredible Quiche  

This recipe is for a ceramic oval. A larger pie would have to be adjusted accordingly.

Ingredients:
3 eggs
3/4 cup of heavy cream
 TT shredded Swiss cheese

Potato Crust with onions
Nutmeg (dash or to taste)
Tabasco sauce (2 shakes)
You can use any combination of veggies!!
(Broccoli & cheese, mushroom, sausage whatever!!)
Crust
2-3 small Yukon Gold Potatoes
½ cup sliced onions
Slice potatoes into discs, par boil or microwave till tender- drain well-placer in pan with olive oil and brown, remove and place in oval, then sauté onions and brown nicely put over potatoes.
Beat eggs and add heavy cream  nutmeg, and Tabasco. Pour egg mixture into oval until the cheese is just covered. (Do not overfill or the quiche will overflow when cooking.)
If there is not enough liquid, add more half & half until the desired fullness is achieved.
Bake @ 335* Convection till top is golden brown

Sweet Potato Soup

Sweet Potato Soup

Mise en place

2 tablespoons butter

1 medium onion, chopped

2 garlic cloves, minced

5 1/2 cups chicken broth

1 1/2 sweet potatoes, peeled and chopped 

1 cup apple cider

TT Chili peppers

1 teaspoon salt

2 tablespoons fresh lime juice

1/2 cup sour cream

Preparation

1. Melt butter in a large saucepan over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until potatoes are tender.

2. Process mixture with a handheld blender until smooth. (If you don't have a handheld blender, cool mixture 10 minutes, and process, in batches, in a regular blender until smooth. Return to saucepan, and proceed with Step 3.)

3. Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 Tbsp. lime juice. Whisk together sour cream and 2 tsp. lime juice. Ladle soup into bowls, and drizzle each serving with sour cream mixture.

Great in this Cold Weather! :-D

HUDSON COUNTY COMMUNITY COLLEGE

WE HOPE YOU ARE ALL WELL AND RECOVERING FROM SUPER STORM SANDY'S WRATH

TODAY MY STUDENTS WERE VISITED BY JANINE NUNEZ AND CHEF PUK FROM HUDSON COUNTY COMMUNITY COLLEGE

STUDENTS WERE INFORMED ABOUT CONTINUING THEIR CULINARY EDUCATION AT HCCC

http://www.hccc.edu/culinaryartsinstitute/

CHEF PUK WORKING HIS MAGIC PREPARING CHICKEN PAN-FRY WITH PROSCIUTTO AND TOMATOES!!

THANKS CHEF & JANINE