Blueberry Jam - compote/Making
Fresh blueberries/ sugar Ratio for making compote: 2 cups berries/ 1/2 + 1/8 cup sugar
10 cups berries
3 1/8 cups sugar
Cook blueberries por a while to reduce liquid. Add sugar and cook to 200 F degrees, NOT to jelly point (221F). Some juices will still shows, it will thicken as it cools.
Great on pancakes , waffles, or spread in bagels and cream cheese.
Soups/ Broth
Whenever vegetable broth is called for I usualy replace it with home made chicken broth or Knorr Chicken broth powder mix and water.
Hearts of Palm Salad / Mustard?
My mother original recipe does not include mustard. However, over the years I have been adding about 1 Tablespoon of Dijon Mustard to the recipe in this book (see recipe under Salads).
Asparagus / Best cooking method
Cut dry bottom end of each spear. Place in a cookie sheet with few drops of olive oil, salt and pepper.
Cook under broil, on High, top rack for 2-3 minutes, Check, rotate spears and broil 1 or 2 additional minutes depending on size. Do not let them become wrinkle.
Lamb Rack / Best cooking method
For oven bake, follow Ming’s technique, 475F degrees for 15 to 20 minutes to internal temperature of 155 F degrees.
Source: Ana Maria Kruger
Reviews of exisiting recipes and bits of knowledge collected during my cooking.
Last added: February 2014
Cooking
Tips & Bits
Tenderloin steaks / Round 2” thick Best cooking method
Smother steak in one side slightly with oil. Place steak on very hot pan and cook at medium high for 5-6 minutes. Turn and cook a additional 5 minutes for Medium rare. I wrap parttially cook bacon around the periphery of the steak.
