The Swedish Chef: February 2012

Sunday, February 19, 2012

Taco Pie

If you are looking for a quick, easy meal to prepare for the family, this is the recipe for you. It takes very few ingredients and can be prepared in little or no time. If your family likes tacos, they are going to like this!

Ingredients:
8-count can of crescent rolls
1 c. crushed corn chips
1½ lbs. ground beef
1 envelope taco seasoning mix
½ c. water
½ c. mild chunky salsa
1 c. sour cream
shredded cheddar cheese
½ c. crushed corn chips

Press dough into a 10-inch pie plate; seal performations.

Sprinkle with the first cup of corn chips.

Brown ground beef in skillet, stirring until crumbly; drain. Add seasoning mix, water, and salsa. Simmer for 5 minutes.

Spoon meat mixture over corn chips, then spread with sour cream.

Cover with cheddar cheese, the sprinkle with remaining ½ cup of corn chips.

Bake at 375º for 20 mintues or until golden brown.

Sunday, February 12, 2012

Extra-Spicy, Extra-Crunchy Fried Chicken

Ingredients:
4 c. buttermilk
3 T. salt
4 lbs. bone-in chicken pieces
5 c. all-purpose flour

4 tsp. baking powder
1½ tsp. dried thyme
1 tsp. black pepper
½ tsp. garlic powder
¼ c. Tabasco sauce
3 T. cayenne pepper
1 T. chili powder
5-6 c. peanut oil

Whisk buttermilk and salt together in a large bowl. Add Tabasco sauce to buttermilk mixture. Add chicken and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for one hour.

Whisk flour, baking powder, thyme, pepper, garlic powder, cayenne pepper and chili powder in a large bowl.

Remove the chicken from the buttermilk and dip into the flour mixture. Remove chicken pieces and place on a wire rack over a baking sheet, while the oil heats to 375º.

Adjust your oven rack to the middle position and preheat to 200º. (Fried pieces will be kept warm while others are frying).

Add chicken pieces, skin side down. Cover with lid and cook until deep golden brown on the first side, about 10 minutes.

Turn the chicken pieces over and continue to fry uncovered. Continue to fry until golden brown on the other side, about 7 minutes longer.

Monday, February 6, 2012

Dark Chocolate Truffles

Ingredients:

½ c. heavy cream
8 oz. Baker's semi-sweet chocolate
1 tsp. pure vanilla extract
1 c. cocoa powder, for dusting
¼ tsp. instant coffee

In a saucepan, bring the cream to a simmer over low heat.

Chop the chocolate into small pieces, as pictured.

Pour the cream over the chocolate in a bowl, and let stand about 10 minutes to melt the chocolate.

Add vanilla and coffee; stir until smooth. Set aside to cool for 1 hour at room temperature.

Beat the chocolate at medium speed until thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate for about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl.

Use a melon baller or small ice cream scoop, to scoop out balls of chocolate. Place them on the plate with cocoa powder and roll between two forks to coat completely. Use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.

Contact The Swedish Chef

Questions? Comments? Submissions? Email me at swedishchefcooks@yahoo.com or call 814-779-5210. I'd love to hear from you!

In-home meals and catering: I can craft a meal, small gathering, or special occasion dinner to your liking. Let me do the work, while you sit back and enjoy!

Cooking lessons and demonstrations for up to 4 people (3 hour minimum): For just $25/hour plus the cost of food, I can show you how to prepare the food you love or the meals you never thought you could make. Let me show you just how easy and enjoyable it can be!

Pricing is for services provided in Warren County. For services that would require travel outside of Warren County, please contact me for specific rate information. Please allow two weeks for preparation and planning.

The Whole Story

Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

I became interested in cooking as a young boy, watching my father or my mother preparing meals. I think this is what really influenced my love and appreciation for food. Although there were not many cooking programs on television, I remember, as a young boy, watching “The French Chef” with Julia Child. She spawned an interest for me in cooking. I began cooking at an early age, often helping my mother prepare the evening meal. This gave me the confidence to cook for other people. Over the years, I continued to watch as many cooking programs as I could. Many PBS chefs such as Julia Child, Jacques Pepin, and Jeff Smith were influences on me. Graham Kerr was also a major influence. I believe what I learned the most from the television chefs was technique, and it gave me the confidence to prepare various meals on my own.

I have appeared on WPSU-TV (State College, PA) several times giving cooking demonstrations in their “Alphabet” cooking series. Here in Warren, I have entered cooking competitions and have won the grand prize two years, and first prize in several categories. In 2008, one of my recipes was published in the Perkins Restaurant 50th anniversary cookbook. I have also done some small catering projects.

Although I prepare several Swedish recipes passed down from my father, my cuisine is very versatile. I love to modify and customize existing recipes, as well as creating my own versions of classic favorites. I hope that you will enjoy your visit to this website. I will be posting some of my favorite recipes and will try to show techniques through pictures. I would welcome your questions and comments. Let me know if you have made one of my dishes and what the results were. Once again, thank you for visiting and I hope you enjoy!

Tills nästa gang!