Batch Cooking February 2022
3h
1h30
4 portions
Se congèle
- Temper 180 ml (¾ cup) of butter and reserve for biscuit and raisin bread recipes.
- Preheat oven to 375F.
- In a large pot, bring water to a boil and cook 750 ml (3 cups) macaroni for 8 minutes. Drain and set aside.
- Break 1 litre (4 cups) broccoli and 2.5 litres (10 cups) cauliflower into florets. Set aside.
- Chop 2 onions and set aside.
- In a non-stick saucepan, heat 30 ml (2 tbsp) butter over medium-high heat and cook ¾ lb (350g) chicken breasts for 10 minutes, stirring regularly. Cut into cubes and set aside.
- Meanwhile, in a large pot of boiling water, blanch 1 litre (4 cups) broccoli florets and 500 ml (2 cups) cauliflower florets for 1 minute. Set aside.
- In the same pan as the chicken, heat 15 ml (1 tbsp) of butter and sear 1 chopped onion for 1 minute. Deglaze with 1 litre (4 cups) of chicken broth, dislodging all the cooking juices.
- Add 1 litre (4 cups) of raw cauliflower florets and cook, covered, for 10 minutes.
- Meanwhile, in a large bowl, beat 9 eggs with ¼ cup (60 ml) cream. Season with salt and pepper to taste.
- Roughly mash 500 ml (2 cups) cooked broccoli. Set aside.
- In an ovenproof skillet, heat 30 ml (2 tbsp) of butter and cook 1 chopped onion for 1 minute. Add the crushed broccoli and cook for another minute.
- Add the beaten eggs and place in the oven for 10 minutes.
- Remove chicken broth mixture from heat and, using a stick blender, blend until smooth. Stir in 1½ cups cream, chicken cubes and 3 cups cooked macaroni. Season with salt and pepper to taste. Reheat just before serving. This is where adventurous types can substitute 1½ cups coconut cream for the cream.
- Remove the omelette from the oven, sprinkle with 250 ml (1 cup) of shredded Tex-Mex cheese and place under the broiler for 1 minute or until the cheese is golden. Enjoy hot or cold. This is where the adventurous can add 250 ml (1 cup) of salsa before adding the cheese.
- Remember to reset the oven to 375F.
- To save time, I'll have you prepare the bread and biscuits at the same time. It will then take you four large bowls.
- In a bowl, using an electric mixer, cream 125 ml (½ cup) butter and 180 ml (¾ cup) brown sugar, add one egg and mix well. Reserve for the giant cookie recipe.
- In a bowl, using an electric mixer, without cleaning it, cream 60 ml (¼ cup) of butter and 180 ml (¾ cup) of brown sugar, add 2 eggs, 125 ml (½ cup) of water and mix well. Reserve for the oatmeal raisin bread recipe. It is at this stage that adventurers can replace the water with 125 ml (½ cup) of cream.
- In another bowl, mix 250 ml (1 cup) flour, 250 ml (1 cup) rolled oats, 5 ml (1 tsp) baking powder, 1 ml (¼ tsp) baking soda and 125 ml (½ cup) raisins. Mix well and set aside for the cookie recipe. This is where the adventurous can replace the raisins with 125 ml (½ cup) dried blueberries.
- In another bowl, combine 375 ml (1½ cups) flour, 125 ml (½ cup) rolled oats, 5 ml (1 tsp) baking powder, 1 ml (¼ tsp) baking soda, 15 ml (½ cup) raisins, your favourite dessert spices (5 to 10 ml (1 to 2 tsp)). Mix well and reserve for the oatmeal raisin bread recipe.
- Add the dry bread ingredients into the wet bread mixture, adding water if needed.
- Spoon the mixture into a nonstick loaf pan and bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Add the dry cookie ingredients to the wet cookie mixture and form into a ball; add more butter if needed.
- Place the ball on a nonstick cookie sheet and flatten into a ½-inch-thick disk.
- Bake on top rack for 12 minutes or until golden brown. Break to serve.
- In a deep skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and cook 2/3 lb (300g) of ground beef for 5 minutes, taking care to crumble it well.
- Add 1 litre (4 cups) beef broth, 1 litre (4 cups) cauliflower and simmer over medium heat, uncovered, for 5 minutes or until cauliflower is al dente and broth has reduced slightly.
- Meanwhile, cut 1 lb (450g) chicken breasts into strips. Set aside.
- In the broth, add 750 ml (3 cups) of cooked macaroni, 500 ml (2 cups) of Tex-Mex cheese, 125 ml (½ cup) of cream, 15 ml (1 tbsp) of smoked paprika, salt and pepper. Mix well and continue cooking for 2 minutes. The adventurous can add ¼ lb (100g) of chopped chorizo sausage when serving.
- In a large skillet, heat 30 ml (2 tbsp) butter over medium-high heat and cook the chicken strips and 15 ml (1 tbsp) smoked paprika for 8 minutes or until cooked through. Season with salt and pepper and set aside. This is where the adventurous can add 5 ml (1 tsp) ground chipotle pepper along with the paprika.
- In the same pan, add 30 ml (2 tbsp) butter and sauté 500 ml (2 cups) blanched broccoli and 500 ml (2 cups) blanched cauliflower for 1 minute. Add salt, pepper and 15 ml (1 tbsp) of your favourite spices. Serve with the chicken.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 electric mixer
- 1 mixer foot
- 1 wooden spoon
- 1 large non-stick frying pan
- 1 large non-stick saucepan
- 1 cookie sheet
- 1 bread pan