Recipe: Homemade Whipped Cream

May 17, 2008

Here is a recipe for homemade whipped cream which will make Reddi and Cool Whip look like sour cream. It is very similar in consistency and taste to what is served at Peter Luger’s in Brooklyn, NY.

Ingredients Required:

2 cups heavy whipping cream
1/4-1/2 cup sugar (depending on personal taste)
1 tbsp vanilla extract
Electric powered whisk


1. Assemble the ingredients


2. Pour 2 cups of heavy whipping cream into a bowl


3. Begin to whip cream on medium setting (or if no moderate settings exist, whip on low)


4. Continue whipping cream until the cream begins to thicken


5. Add the vanilla extract, whip vanilla into cream


6. Add sugar


7. Continue whipping cream until it can hold a soft peak


8. Continue whipping until it thickens to your personal preference, do not whip too much, as it will thicken into a butter-like consistency.

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Rao’s Lemon Chicken

May 11, 2008

The most ordered dish at Rao’s (even more than the meatballs) is the pollo al limone (lemon chicken). Here I will show you how to cook this delicious meal, using the original recipe.

The original recipe is available here: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7cb94618da509110VgnVCM1000003d370a0aRCRD&vgnextfmt=default

Ingredients required: (for two chickens)

2- 2.5-3 pound broiler chickens, halved
1/4 cup chopped fresh parsley
2 cups fresh lemon juice (available in plastic bottles, make sure it is not from concentrate)
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and Pepper
Crusty Bread

I only used this recipe for one chicken, so half ingredients are shown below


1. Assemble ingredients


2. Place halved chickens on broiler safe-pan


3. Remove chickens from broiler


4. Slice each chicken portion into 4 pieces: 2 breast, thigh, wing. The chicken may not be done at this point and may still have red/pink portions


5. Fill measuring cup with 1 cup of lemon juice


6. Fill measuring cup with 1/2 cup of olive oil


7. Add 1/2 tablespoon of red wine vinegar


8. Add nearly 1 teaspoon minced garlic, 1/4 teaspoon dried oregano and a dash of salt and pepper. Whisk and refrigerate.

9. Pour 1/2 of sauce over chicken, place back into broiler for a few minutes

10. Heat remaining sauce in saucepan. Stir in parsley

11. Remove chicken from broiler, remove from pan using fork onto a large plate.

12. Pour heated sauce over chicken.


13. Serve with plenty of crusty bread to absorb the juices.


14. Eat and Enjoy!