how to make roasted mushrooms with herbs

How to Make Roasted Mushrooms with Herbs.

To add a meaty depth of flavor to your food, include roasted mushrooms. It's easy to season a sheet of your favorite mushrooms and throw them in the oven while you prepare the rest of your meal. Consider using fresh herbs, garlic, balsamic vinegar, oil, or butter. Once the roasted mushrooms are tender and fragrant, serve them with a hearty steak or make them the main course of a vegetarian meal.



Ingredients Roasted Mushrooms with Herbs

2 pounds (0.91 kg) of button or cremini mushrooms

1⁄4 cup (59 ml) of extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 to 12 sprigs of fresh thyme or rosemary

2 tablespoons (5 g) of chopped parsley, chives, tarragon, or other fresh herbs

Makes 2 pounds (0.91 kg) of mushrooms



Steps.



1. Preheat the oven to 375 °F (191 °C) and line a sheet with foil. Use a rimmed baking sheet so the mushrooms don't slide off as you're transferring them to the oven. Tear a sheet of aluminum foil and lay it on the bottom of the rimmed baking sheet.

If you don't have aluminum foil, use parchment paper.





2. Rinse the mushrooms and cut them into quarters. Get out 2 pounds (0.91 kg) of button or cremini mushrooms and pull off the stems. Rinse the mushroom caps under cold water to remove any dirt or debris. Then cut each cap into quarters.

Discard the stems or add them to the pot when you make vegetable stock.





3. Mix the mushrooms with olive oil, salt, and pepper. Put the mushroom quarters into a bowl and pour 1⁄4 cup (59 ml) of extra-virgin olive oil over them. Sprinkle kosher salt and freshly ground black pepper to taste. Then use a large spoon to toss the mushrooms until they're coated with the oil.

Moroccan Spice Variation.

1/2 teaspoon (1 g) of ground cumin.

1/4 teaspoon (0.5 g) of ground coriander.

1/8 teaspoon (0.3 g) of chili powder.

1/4 teaspoon (0.5 g) of paprika.

1/4 teaspoon (0.5 g) of ground cinnamon.

1/2 teaspoon (1 g) of ground ginger.





4. Spread the mushrooms on the sheet and scatter herb sprigs on top. Spoon the seasoned mushroom quarters onto the foil-lined sheet. Arrange them so they're in an even layer. Then place 8 to 12 sprigs of fresh thyme or rosemary over the mushrooms.

The herbs will flavor the mushrooms as they cook.





5. Roast the mushrooms for 15 minutes and drain the liquid from the pan. Put the baking sheet in the preheated oven and cook the mushrooms until they soften a little. Then remove the sheet and set a bowl on the counter. Carefully tilt the sheet so the liquid from the mushrooms drains into the bowl.

Save this liquid to use in a different recipe. For example, use the liquid as a marinade or seasoning sauce for a stir fry.



6. Roast the mushrooms for 30 more minutes. Return the baking sheet to the oven and let the mushrooms finish cooking. They should become tender and they'll shrink a little.

Since you removed the liquid that the mushrooms gave off, they'll become browned and slightly caramelized instead of mushy.



7. Toss the mushrooms with chopped herbs and serve them. Turn off the oven and remove the baking sheet. Discard the sprigs of thyme or rosemary and spoon the mushrooms into a serving dish. Stir in 2 tablespoons (5 g) of chopped parsley, chives, tarragon, or other fresh herbs and then serve the mushrooms while they're still hot.

Store the leftover mushrooms in an airtight container for up to 3 to 5 days.



Tips.

For a simple way to round out a meal, serve roasted mushrooms with crusty bread and a garden salad.



Things You'll Need.

Roasted Mushrooms with Herbs.

Measuring cups and spoons.

Knife and cutting board.

Rimmed baking sheet.

Bowl.

Aluminum foil.

Serving bowl.

November 22, 2019

how to make espresso powder

How to Make Espresso Powder.

Espresso powder is most often used by bakers to enhance the flavor of brownies, cookies, and chocolate cakes. You can buy it from specialty stores, but you can also make a batch of your own espresso powder at home. All you need is espresso beans, a baking sheet, and a coffee grinder. Use your espresso powder to amp up baked goods, make a delicious steak rub, and even whip together a delicious hot beverage.





Roasting the Beans.





Use 1 cup (200 grams) of espresso beans to make 1 cup of espresso powder. Depending on how often you use espresso powder, you could make a bigger or smaller batch. Fresh beans that have been newly purchased will produce the best flavor, so try to make your espresso powder before your beans go stale.

Beans generally stay fresh for about 2 weeks after they’ve been opened. If they’re in a special container with a degassing valve, they could last for up to 6 months.

Tip: If you have espresso grounds leftover from your morning coffee, you can also use them to make espresso powder. Simply spread the used grounds out on a baking sheet and bake them in the oven at 200 °F (93 °C) for about 1 hour. Run the baked grounds through a grinder to pulverize them even further, and then store them in an airtight container.



Preheat the oven to 200 °F (93 °C). The goal of baking the espresso beans is to slightly roast them while also drying them out even further. This helps them be ground to a much finer consistency.

If you use a temperature lower than 200 °F (93 °C), you’ll need to increase the total cooking time to compensate. For example, cooking at 170 °F (77 °C) would require about 1.5 hours of baking time.



Spread the espresso beans over a baking sheet in a single layer. Use an unlined, ridged baking sheet. The ridge will keep the beans from accidentally spilling over the edge. Try to space the beans apart a little bit so that the hot air can get between all of them.

A perk to baking the espresso beans is that your house will smell fantastic for a little while!



Bake the espresso beans for about 1 hour to give them a toasted flavor. Set a timer and let the oven do its work. There’s no need to check on the beans or flip them during the 1-hour cook time.

If you skip the baking step, the beans could create a powder that is a little too bitter for your baking needs.



Let the beans cool off for about 10 minutes once they’re done baking. Once the timer goes off, use an oven mitt to remove the baking sheet from the oven. Set the baking sheet on top of the stove and let the beans cool off until they’re no longer hot to the touch.

If you let the beans cool off for longer than 10 minutes, that is totally fine. 10 minutes is just the minimum so that the beans aren’t still hot when you go to grind them.









Grinding and Storing the Powder.



Grind the espresso beans in small 1/4 cup (50 gram) batches. Smaller batches will make a finer powder. If you did the entire cup at once, it would be hard to really grind things down to a fine consistency. Use a coffee grinder set to the finest grind possible and pulse each batch for 15 to 20 seconds.

Tip: If you don’t have a coffee or spice grinder, you could also use a mortar and pestle or even a food processor.



Transfer the espresso powder to an airtight container. Once the espresso beans have been ground into a fine, powder-like substance, use a spoon to transfer them into a storage container. Pick a container that is resealable or that has a tight-fitting lid.

Keep in mind that a plastic container will absorb the smell and oil from the powder, so you may want to designate a specific container for your espresso powder.



Store the espresso powder in a cool, dry location for up to 6 months. If you made a big batch of espresso powder, rest assured that you have ample time to use it all up. Put it in a cupboard or pantry where it won’t come into contact with any moisture.

After 6 months, the powder will still be technically good, it just won’t be as fresh or the best quality anymore.







Adding Espresso Powder to Recipes.



Add espresso powder to your baking recipes for a rich, deep flavor. For most cookies, brownies, and chocolate cakes, add just a teaspoon (2 grams) of espresso powder to really enhance the flavor of the recipe. Add an additional teaspoon (2 grams) for an actual coffee flavor.

Don’t worry—a little espresso powder doesn’t have to make your sweets taste like coffee. It really just enhances the flavors that are already in a sweet treat, especially when chocolate is involved.



Create a smokey steak rub with espresso powder, paprika, and brown sugar. Use 1 teaspoon (2 grams) of smoked paprika, 1 teaspoon (2 grams) of light brown sugar, 2 teaspoons (4 grams) of espresso powder, and 2 teaspoons (4 grams) of salt. Mix them together in a small bowl and sprinkle the rub onto both sides of a steak before you cook it. Cook the steak however you prefer and enjoy!

Feel free to mix up the rub by adding different spices. Cinnamon or chili powder would make a great addition!



Make mornings special with cinnamon-sugar-espresso toast. Combine 1 tablespoon (12.5 grams) of sugar, 1 teaspoon (2 grams) of cinnamon, and 1 teaspoon (2 grams) of espresso powder. Make your toast, butter it, and sprinkle the sugar mixture overtop.

If you don’t like butter, use a butter substitute. One or the other is necessary, otherwise, the sugar mixture won’t have anything to stick to.



Enjoy a hot mocha toddy during the colder months. In a saucepan over medium heat, mix together 1/4 cup (50 grams) of light brown sugar, 1 tablespoon (7 grams) of cocoa powder, 2 tablespoons (12 grams) of espresso powder, 2 cups (470 mL) of milk, and 1⁄2 cup (120 mL) of heavy cream. Heat the mixture until it is almost boiling, and then distribute it amongst mugs. Top the drink with whipped cream sprinkled with espresso powder.

To add an extra kick to your hot toddy, pour 1⁄2 cup (120 mL) of vodka into the pan along with the other ingredients.



Tips.

If you don’t have or can’t make espresso powder, use double the amount called for of instant coffee. You could also sub out some liquid from the recipe and use that same amount of liquid espresso.

Espresso powder is caffeinated, so use decaf espresso beans if you want to steer clear of the caffeine.



Things You’ll Need.

Espresso beans.

Baking sheet.

Coffee grinder.

Airtight storage container.

Oven mitt

November 07, 2019

how to make espresso powder

How to Make Espresso Powder.

Espresso powder is most often used by bakers to enhance the flavor of brownies, cookies, and chocolate cakes. You can buy it from specialty stores, but you can also make a batch of your own espresso powder at home. All you need is espresso beans, a baking sheet, and a coffee grinder. Use your espresso powder to amp up baked goods, make a delicious steak rub, and even whip together a delicious hot beverage.

Part 1 Roasting the Beans.

1. Use 1 cup (200 grams) of espresso beans to make 1 cup of espresso powder. Depending on how often you use espresso powder, you could make a bigger or smaller batch. Fresh beans that have been newly purchased will produce the best flavor, so try to make your espresso powder before your beans go stale.

Beans generally stay fresh for about 2 weeks after they’ve been opened. If they’re in a special container with a degassing valve, they could last for up to 6 months.

Tip: If you have espresso grounds leftover from your morning coffee, you can also use them to make espresso powder. Simply spread the used grounds out on a baking sheet and bake them in the oven at 200 °F (93 °C) for about 1 hour. Run the baked grounds through a grinder to pulverize them even further, and then store them in an airtight container.

2. Preheat the oven to 200 °F (93 °C). The goal of baking the espresso beans is to slightly roast them while also drying them out even further. This helps them be ground to a much finer consistency.

If you use a temperature lower than 200 °F (93 °C), you’ll need to increase the total cooking time to compensate. For example, cooking at 170 °F (77 °C) would require about 1.5 hours of baking time.

3. Spread the espresso beans over a baking sheet in a single layer. Use an unlined, ridged baking sheet. The ridge will keep the beans from accidentally spilling over the edge. Try to space the beans apart a little bit so that the hot air can get between all of them.

A perk to baking the espresso beans is that your house will smell fantastic for a little while!

4. Bake the espresso beans for about 1 hour to give them a toasted flavor. Set a timer and let the oven do its work. There’s no need to check on the beans or flip them during the 1-hour cook time.

If you skip the baking step, the beans could create a powder that is a little too bitter for your baking needs.

5. Let the beans cool off for about 10 minutes once they’re done baking. Once the timer goes off, use an oven mitt to remove the baking sheet from the oven. Set the baking sheet on top of the stove and let the beans cool off until they’re no longer hot to the touch.

If you let the beans cool off for longer than 10 minutes, that is totally fine. 10 minutes is just the minimum so that the beans aren’t still hot when you go to grind them.

Part 2 Grinding and Storing the Powder.

1. Grind the espresso beans in small 1/4 cup (50 gram) batches. Smaller batches will make a finer powder. If you did the entire cup at once, it would be hard to really grind things down to a fine consistency. Use a coffee grinder set to the finest grind possible and pulse each batch for 15 to 20 seconds.

Tip: If you don’t have a coffee or spice grinder, you could also use a mortar and pestle or even a food processor.

2. Transfer the espresso powder to an airtight container. Once the espresso beans have been ground into a fine, powder-like substance, use a spoon to transfer them into a storage container. Pick a container that is resealable or that has a tight-fitting lid.

Keep in mind that a plastic container will absorb the smell and oil from the powder, so you may want to designate a specific container for your espresso powder.

3. Store the espresso powder in a cool, dry location for up to 6 months. If you made a big batch of espresso powder, rest assured that you have ample time to use it all up. Put it in a cupboard or pantry where it won’t come into contact with any moisture.

After 6 months, the powder will still be technically good, it just won’t be as fresh or the best quality anymore.

Part 3 Adding Espresso Powder to Recipes.

1. Add espresso powder to your baking recipes for a rich, deep flavor. For most cookies, brownies, and chocolate cakes, add just a teaspoon (2 grams) of espresso powder to really enhance the flavor of the recipe. Add an additional teaspoon (2 grams) for an actual coffee flavor.

Don’t worry—a little espresso powder doesn’t have to make your sweets taste like coffee. It really just enhances the flavors that are already in a sweet treat, especially when chocolate is involved.

2. Create a smokey steak rub with espresso powder, paprika, and brown sugar. Use 1 teaspoon (2 grams) of smoked paprika, 1 teaspoon (2 grams) of light brown sugar, 2 teaspoons (4 grams) of espresso powder, and 2 teaspoons (4 grams) of salt. Mix them together in a small bowl and sprinkle the rub onto both sides of a steak before you cook it. Cook the steak however you prefer and enjoy!

Feel free to mix up the rub by adding different spices. Cinnamon or chili powder would make a great addition!

3. Make mornings special with cinnamon-sugar-espresso toast. Combine 1 tablespoon (12.5 grams) of sugar, 1 teaspoon (2 grams) of cinnamon, and 1 teaspoon (2 grams) of espresso powder. Make your toast, butter it, and sprinkle the sugar mixture overtop.

If you don’t like butter, use a butter substitute. One or the other is necessary, otherwise, the sugar mixture won’t have anything to stick to.

4. Enjoy a hot mocha toddy during the colder months. In a saucepan over medium heat, mix together 1/4 cup (50 grams) of light brown sugar, 1 tablespoon (7 grams) of cocoa powder, 2 tablespoons (12 grams) of espresso powder, 2 cups (470 mL) of milk, and 1⁄2 cup (120 mL) of heavy cream. Heat the mixture until it is almost boiling, and then distribute it amongst mugs. Top the drink with whipped cream sprinkled with espresso powder.

To add an extra kick to your hot toddy, pour 1⁄2 cup (120 mL) of vodka into the pan along with the other ingredients.

Tips.

If you don’t have or can’t make espresso powder, use double the amount called for of instant coffee. You could also sub out some liquid from the recipe and use that same amount of liquid espresso.

Espresso powder is caffeinated, so use decaf espresso beans if you want to steer clear of the caffeine.

Desember 17, 2019

how to easy cook kabobs

How to Easy Cook Kabobs.

Meat on a stick is always a big hit at barbecues. But kabobs aren't just about the protein -- mixing in some tasty veggies with the steak, chicken, or pork gives you a complete meal, all on one handy skewer. The good news is you don't even have to wait for a barbecue to enjoy kabobs. Grilling is certainly the classic way to cook them, but you can also throw the skewers in the oven under the broiler and wind up with kabobs that are just as delicious.







Ingredients.

3 ½ pounds (1.6 kg) protein, such as beef, chicken, pork, or seafood.

3 to 4 vegetables, such as onions, bell peppers, zucchini, or mushrooms.

Marinade (optional).

Salt and freshly ground black pepper (optional).







Part 1 Making the Kabobs.



Cut a protein into cubes. You can use any type of protein that you like for your kabobs, but beef, chicken, pork, lamb, and seafood are the most common options. Use a sharp knife to cut 3 ½ pounds (1.6 kg) of the protein you’re using into approximately 2-inch cubes (5-cm) that you can easily thread on a skewer.[1]

When it comes to seafood, choose heartier fish, such as salmon, swordfish, or tuna. Shrimp also work well for kabobs.

If you’re a vegetarian, you can omit the protein or substitute tofu for any type of meat.



Marinate the protein for a few hours. To ensure the most flavorful kabobs, you should create a marinade for the protein. Choose a marinade that complements the type of protein that you’re using, and allow the meat sit in it for to 2 to 5 hours.[2]

A marinade doesn’t really penetrate the meat or protein, so there’s no need to marinate overnight.

If you don’t want to marinate the protein, you can simply season the protein on all sides with salt and freshly ground black pepper.

Make a basic marinade by mixing 1 cup (237 ml) of vegetable oil, ¾ cup (177 ml) of soy sauce, ½ cup (118 ml) of lemon juice, ¼ cup (59 ml) of Worcestershire sauce, ¼ cup (62 g) of mustard, 2 garlic cloves, and freshly ground black pepper.[3]

You can also try a pineapple marinade, Jack Daniel’s marinade, Coke marinade, or your personal favorite marinade recipe.



Chop the vegetables. To ensure that the kabobs cook evenly, pair your protein with veggies that have the same cooking time. Onions, bell peppers, zucchini, grape tomatoes, and yellow squash are good options with most proteins. Use 3 to 4 whole vegetables, depending on their size, and cut them into chunks that are the same size as your protein.[4]

You can also use fruit, such as pineapple, peaches, and mangoes, for your kabobs.



Choose metal or wooden skewers. To assemble the kabobs, you’ll need some type of skewer. Metal skewers are reusable, but they can be difficult to clean and are often hot to the touch when they’re done cooking. Wooden skewers are inexpensive so you can throw them away when you’re done and not worry about cleanup. They are prone to charring, though.[5]

For a good sized portion, choose skewers that are about 12-inches (30-cm) long.



Soak wooden skewers for a half hour. Because wooden skewers can burn easily, you should soak them in water before you cook your kabobs. Place the skewers in a shallow dish, and cover them with water. Allow them to sit for about 30 minutes.[6]



Space the ingredients on the skewers. When your protein is finished marinating, you can assemble the kabobs. Thread the protein and vegetable pieces onto the skewers, pushing the items so they’re close together without actually touching. Make sure there’s some space at the end of the skewer to avoid overcrowding -- 2 -inches (5-cm) is usually enough. [7]

You can thread the protein and vegetables on the skewers however you like. Alternating them is usually the most common method.

If you’re not sure if the cooking time of the protein and veggies matches up, you’re better off making separate kabobs for the protein and vegetables.







Part 2 Grilling the Kabobs.



Preheat the grill to medium-high. It’s best to grill kabobs over direct medium-high heat. Allow it to preheat at medium-high for 10 minutes with a gas grill and 20 to 25 minutes with a charcoal grill.[8]

For a gas grill, you can just set the temperature gauge to medium-high for preheating.

With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat.

You can also use a grill pan on your stove to cook the kabobs.



Grill the skewers on the first side for several minutes. When the grill is preheated, arrange the kabobs in a single layer on the cooking grate. Let them cook for several minutes on the first side depending on what type of protein you’re using:

Grill steak for 4 to 6 minutes per side.

Grill chicken for 6 to 8 minute per side.

Grill pork for 6 to 8 minutes per side.

Grill lamb for 4 to 6 minutes per side.

Grill shrimp for 2 to 3 minutes per side.

Grill salmon, tuna, or swordfish for 2 to 3 minutes per side.

Grill tofu for 2 to 3 minutes per side.



Flip the kebabs over and cook for another few minutes. When the kabobs are finished grill on the first side, use a pair of tongs to turn them over. Cook them on the second side for the same amount of time that you did the first.[9]

The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.







Part 3 Broiling the Kabobs.



Preheat your broiler. Place your oven rack so it’s approximately 4-inches (10-cm) from the broiler element. Turn the broiler up to high, and allow it to preheat for about 10 minutes.[10]

Be sure to follow your oven’s instructions for proper use of the broiler.



Place a baking rack on top of a baking sheet. To keep the kabobs from steaming in the liquid they release, it’s important to keep them elevated. Set a baking rack on top of a large baking sheet so the liquid can drip below while they broil.[11]



Arrange the kebabs on the rack. With the baking rack on the baking sheet, set the kabobs on top of the rack.Set them in a single layer so they’ll cook evenly.[12]



Broil the kebabs for a few of minutes. Place the baking sheet under the preheated broiler. Allow the kababs to broil for several minutes depending on what type of protein you’re using:[13]

Broil steak for 4 to 6 minutes per side.

Broil chicken for 6 to 8 minute per side.

Broil pork for 6 to 8 minutes per side.

Broil lamb for 4 to 6 minutes per side.

Broil shrimp for 2 to 3 minutes per side.

Broil salmon, tuna, or swordfish for 2 to 3 minutes per side.

Broil tofu for 2 to 3 minutes per side.



Turn the kebabs over and cook for another few minutes. When the kabobs are finished broiling on the first side, use a pair of tongs to turn them over to the other side. Let them broil on the second side for the same amount of time that they broiled on the first side.[14]

You can tell that the kabobs are done broiling when all of the sides are browned and the vegetables are tender.



Finished.





Tips.

You can get creative with your kabobs. Try different combinations of protein, marinades, and veggies to see which are your favorite.

To save time, you can tell the butcher that you’re making kabobs when you purchase your meat. That way, they can cut it into cubes for you.

For fancy, flavorful kabobs, try using herbs as the skewer in place of metal or wood. Rosemary works well because its stalks are woody and thick.



Things You’ll Need.

Knife.

Shallow dish.

Whisk.

Metal or wooden skewers.

Grilling.

Gas or charcoal grill.

Tongs.

Broiling.

Broiler.

Baking sheet.

Baking rack.

Tongs.

November 19, 2019