Recipes – Bungalow Chef | Mike Mech http://bungalowchef.net Tradtional Family Recipes Thu, 31 May 2018 21:55:51 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.15 Bungalow Chef’s Rhubarb Custard Pie http://bungalowchef.net/bungalow-chefs-rhubarb-custard-pie-3/ http://bungalowchef.net/bungalow-chefs-rhubarb-custard-pie-3/#respond Thu, 31 May 2018 21:51:37 +0000 http://bungalowchef.net/?p=1699

With summer right around the corner, one of the first garden and kitchen food memories I have is the rhubarb plant. Otherwise known as the “PIE PLANT”, this gem is always more than plentiful in Midwest gardens. Rhubarb, due to its tartness, traditionally pairs well with strawberries in a jam, jelly or pie, which is a personal favorite.

Rhubarb Custard Pies

Rhubarb Custard Pies

 

My Rhubarb Custard Pie recipe is from my great grandmother, Rose Schade. Yes, it’s tart but the creamy rich egg custard is pure velvet and the height of perfection when served with a dollop of whipped cream! Using your favorite pie crust recipe, or mine from my “Marching On to the Best Pie Crust Ever!” post or even an easy pre-made crust from your local grocery store’s refrigerated case will do. Just follow the directions below!

Bungalow Chef’s Rhubarb Custard Pie

Yields 1-9 inch pie or about 8 servings.

Ingredients:

1/2 cup all-purpose flour
1 lb. fresh rhubarb
1 1/2 cups granulated sugar
Dash of salt
2 large eggs at room temperature
1/2 stick melted unsalted butter
3/4 cup heavy cream or Half and Half

Method:

Pie Shell: (Preheat oven to 375 degrees)
1 9-inch pie shell. Chill the dough for 30 minutes after rolling and lining the pie pan, then line with a piece of parchment paper and, using pie weights or dried beans, bake for
15 minutes. Remove the parchment paper and pie weights then continue baking for 5-10 more
minutes until the crust is light in color. Let cool.

Filling: (Preheat oven to 350 degrees)
Remove leaves from rhubarb and rinse well. Remove fiber like strings. Cut stalks length wise in half and then into 1 inch pieces for about 4-5 cups.

In a small bowl, combine the rhubarb with the granulated sugar and mix well. Let sit for 15 minutes tossing occasionally. In a separate bowl, beat the eggs and cream or half and half. Add the salt, melted butter, flour and mix until smooth. Place the rhubarb into the pie-shell and pour on the custard mixture.

Bake for 40-50 minutes. Use a foil tent if browning too quickly and bake until the custard is slightly firm in the center. Cool before serving.

As a young boy in Cicero, IL, my father would “borrow a stalk of rhubarb” before his morning newspaper route to give a bit of added energy to his day! Back then, professional baseball players enjoyed it the same way!

Enjoy!

Mike Mech “The Bungalow Chef”

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Bungalow Chef’s Chicken Liver Paté http://bungalowchef.net/bungalow-chefs-chicken-liver-pate/ http://bungalowchef.net/bungalow-chefs-chicken-liver-pate/#respond Thu, 19 Apr 2018 14:44:23 +0000 http://bungalowchef.net/?p=1672

A classic retro appetizer for sure! Rich in flavor and super easy to prepare. Great to serve with sliced and toasted baguettes, cocktail rye or upscale crackers. Serve ramekins filled with finely diced red onion, chopped hardboiled eggs, chopped dill pickles, cornichons, capers, or diced cucumbers for garnish.

My homemade paté. Yum.

My homemade paté. Yum.

Bungalow Chef’s Chicken Liver Paté

About 8 servings as an appetizer

Ingredients:

1/2 cup unsalted butter
1 large Spanish onion diced fine
1 garlic clove minced
1 lb. fresh chicken livers, deveined, rinsed and patted dry
1/2 cup brandy, cognac or port wine
1/2 cup heavy whipping cream
2 teaspoons kosher salt
1/2 teaspoon black pepper

Method:

Using a heavy skillet (I always use my favorite Lodge cast iron skillet) melt the butter over medium heat, add the chopped onion and minced garlic. Sauté until lightly transparent.

Flaming the brandy or cognac

Flaming the brandy or cognac

Add chicken livers and turn them over to brown evenly on all sides. Depending on their size, cook livers for 5-8 minutes until they are cooked through. Remove pan from heat and add the liquor of choice. Then return to heat using caution if the pan ignites. Simmer for 5 minutes, until the mixture sauce thickens up.

Using a food processor, pulse chicken liver mixture until finely chopped. Add the cream and seasonings then pulse until smooth. Cool, cover securely and place in the refrigerator. Serve chilled with the recommended garnish items.

Enjoy!
Mike Mech “The Bungalow Chef”

bungalowchef.com
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Bungalow Chef Roast Chicken http://bungalowchef.net/bungalow-chef-roast-chicken-2/ http://bungalowchef.net/bungalow-chef-roast-chicken-2/#respond Thu, 15 Mar 2018 14:11:24 +0000 http://bungalowchef.net/?p=1662

Truly one of my favorite simple meals is a great roast chicken. So easy, flavorful, and everyone thinks you slaved for hours. I believe if you asked every Chef what their favorite home cooked meal is, a roast chicken would be the hands down winner. The leftovers are amazing for chicken salad or soup, and the bones great for stock.

Perfect Sunday Roast Chicken

Perfect Sunday Roast Chicken

 

Roast chicken that has made many Sunday dinner appearances in my bungalow and will continue to do so during the cold winter months. Just add peeled potatoes and root vegetables to this for a true comfort meal. And, the drippings make a wonderful sauce by crafting a roux and adding chicken stock.

Bungalow Chef Roast Chicken

Serves: 4

Ingredients:
One 4-5 lb. roasting chicken, rinsed and patted dry with paper towel
2.5 tsp. kosher salt
1 large yellow onion cut in half
1/2 large lemon
large spring of Rosemary

Method:
Preheat the oven to 475 degrees

Season the chicken with the salt inside and out. Place 1/2 of the onion, the 1/2 of the lemon and the rosemary in the chickens cavity (Bum) Tie the legs together with kitchen twine. Refrigerate uncovered overnight.

Let the chicken come to room temperature before you place it in the oven. Place the chicken and remaining onion half into a shallow roasting pan or cast iron skillet. (I use a le Creuset Roasting Pan or a Lodge Cast Iron Skillet.)  Roast for 45 minutes to an hour. The chicken is done when an instant-read thermometer inserted into the thickest part of an inner thigh resisters 165 degrees. Remove from the oven, tent loosely with foil and let rest for 15 minutes.  Carve and serve.

Simple and Delicious!

Mike Mech “The Bungalow Chef”

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Bungalow Chef’s Baked Apples with White Wine http://bungalowchef.net/bungalow-chefs-baked-apples-with-white-wine/ http://bungalowchef.net/bungalow-chefs-baked-apples-with-white-wine/#respond Thu, 01 Mar 2018 16:11:24 +0000 http://bungalowchef.net/?p=1649

Do you remember baked apples as a child? I do. My Mother would bake them as a “sensible” dessert in the fall and winter months. And they were always served warm with a scoop of vanilla ice cream. Well here is my adult version! The aroma reminds me of a fresh baked apple pie, with all the nutty flavored spices and butter. This is the perfect light dessert and ideal as the finish to a Sunday family dinner of roasted chicken, beef or pork Roast.

Baked apples hot from the oven

Bungalow Chef’s Baked Apples with White Wine

Servings: 8
Preheat the oven to 400 degrees

Ingredients:
8 baking apples like Johnathan or Golden Delicious, cored
1/4 cup water
1/2 cup raisins
6 tablespoons soften unsalted Butter
1 cup dry white wine (I’ve used “White Vermouth” and it worked well.)
16 tsp brown sugar
Sprinkling of cinnamon

Method:
Adjust the rack to be in the middle position. Place the apples in an oven proof baking dish or small roasting pan. Add the water to the pan. In each cavity of the apple, divide the butter and raisins. Then drizzle the wine over the apples and sprinkle with the sugar and cinnamon

Cover loosely with foil, and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, until the apples are fork tender.  Service with vanilla ice cream or whipped cream and a great cup of Coffee!

Enjoy!   Mike Mech “The Bungalow Chef”

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Bungalow Chef’s Chocolate Cognac Truffles http://bungalowchef.net/bungalow-chefs-chocolate-cognac-truffles/ http://bungalowchef.net/bungalow-chefs-chocolate-cognac-truffles/#respond Thu, 08 Feb 2018 17:41:54 +0000 http://bungalowchef.net/?p=1636

It seems that I just finished Christmas Chocolate production for “House of Fine Chocolates” and now I’m working full steam ahead for Valentine’s Day! They say chocolate is for lovers and in the day of the Aztecs, chocolate was thought to be an aphrodisiac. (That made it quite popular because it was linked to romance!)

How to make chocolate truffles

Bungalow Chef’s Chocolate Cognac Truffles

 

Back then, common folks would use the cocoa bean as money and thus…the thought of “gifting” chocolate was born. Below is an easy Chocolate Truffle recipe for beginning chocolatiers at home. I started with this basic recipe over 30 years ago.
How about making these together with the one you love? It might be the start of romantic Valentine’s Day tradition!

Bungalow Chef’s Chocolate Cognac Truffles

Ingredients:
18 oz. of bittersweet chocolate 66% to 70% in cocoa solids will do. (Chips or bars should be chopped and slivered into small pieces.)
1 cup heavy cream
Pinch of table salt, salt
2 tablespoons unsalted butter cutting into small pieces at room temperature
2 tablespoons Cognac
1 teaspoon vanilla (or one vanilla bean steeped in the heavy cream)
1 cup natural unsweetened cocoa powder (European)

Method:
1. Place chocolate (chopped or chips) into a mixing bowl.
2. Heat the heavy cream to a strong boil, pour over chocolate and mix until smooth.
3. Add the Cognac and vanilla and blend well.
4. Add the butter and stir just a few times.  Place into the refrigerator and let set for 3-4-hours. You might have to let it warm up a bit to form the truffles.
5. Using a small spring action ice-cream scoop, teaspoon or melon baller, make equal portion sizes about the size of a nickel.
6. Using the palms of your hands roll into smooth balls then dredge into the cocoa.
7. Place in an airtight container and store in a cool place.
Happy Valentine’s Day!

Enjoy!   Mike Mech  “The Bungalow Chef”

Visit The House Of Fine Chocolates website

 

 

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Chocolate Dipped Peanut Butter Heart Cookies http://bungalowchef.net/chocolate-dipped-peanut-butter-heart-cookies/ http://bungalowchef.net/chocolate-dipped-peanut-butter-heart-cookies/#comments Thu, 01 Feb 2018 20:27:10 +0000 http://bungalowchef.net/?p=1624

The pairing of peanut butter and chocolate has been one of America’s favorite flavor combinations for years. And my Chocolate Dipped Peanut Butter Cookies are a special Valentine’s Day treat you can share with those that you love…or make just for yourself?

I’ve always cherished the classic Peanut Butter cookie. Did you know the first commercial recipe was published before WW 1? No wonder they have been a generational favorite.

Valentine's Day Peanut Butter Cookies

Valentine’s Day Peanut Butter Cookies

I remember as a tyke in my parent’s mid-century home it seemed that we had an endless supply of these cookies in my Mom’s aqua kitchen. And they were always ready to be served after school with a tall glass of Borden’s Milk. (We had a milkman and a milk box on the porch, did you?)  I’m always asked why is the hash-mark design used for decoration on Peanut Butter cookies. Well, it wasn’t really a decoration. It was to assist in pushing down the dough so the cookies would bake evenly. I’ve always use a vintage family heirloom Rodger’s Brother’s silver fork dipped in ice water to do the trick.

Here is the original recipe with a few bungalow twists for Valentine’s Day. I’m sure your family will love these and they’re great for gifts as well! Heck they’re worth making if it’s just for yourself! Enjoy.

Chocolate Dipped Peanut Butter Heart Cookies
Yield: about 30-36 cookies
Preheat the oven to 350 degrees

Ingredients:
1 cup unsalted butter at room temperature
1 cup crunchy peanut butter
1 cup granulated sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 teaspoons baking powder
12 oz. of tempered dark chocolate (or chocolate compound) for dipping

Method:
1. In a large mixing bowl whisk all dry ingredients together (flour, salt, baking powder, baking soda).
2. Beat the two eggs well.
3. Using a medium size mixing bowl, cream the sugar and butter together, adding the eggs and peanut butter then mix until fluffy.
4. Add the dry ingredients to the egg and butter mixture and blend well.
5. Portion dough into 1-inch balls and place on a sheet pan lined with parchment paper.  Repeat until all the dough is portioned.
6. Using the back side of a glass or coffee mug press down the dough ball until it’s nearly 1.75 inches in diameter.  Using a back side of a wooden spoon indent the top of each cookie to create the double crescent shape of the top of a heart.
7.  Using your fingers, taper the bottom of each dough portion to a “V” shape.
8. Using a fork dipped in ice water, create the traditional hash tags marks in each cookie.
9. Bake at 350 degrees for 7 to 10 minutes. Watch very closely as they have a tendency to brown very quickly.  Let cool, remove and place on wire racks for one hour.
10.  Using your tempered chocolate or chocolate compound, dip half of the hearts into the chocolate and let set.

Enjoy with a cold glass of milk! Happy Valentine’s Day!

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Bungalow Chef’s Rosemary Potato Soufflé http://bungalowchef.net/bungalow-chefs-rosemary-potato-souffle/ http://bungalowchef.net/bungalow-chefs-rosemary-potato-souffle/#respond Thu, 02 Nov 2017 15:06:26 +0000 http://bungalowchef.net/?p=1615

If you keep up with my Recipe Revival blog you know that Thanksgiving dinner is my favorite meal of the year. Full of culinary traditions and flavorful memories, we all step out of our weekday routine and create the ultimate family feast on this special Thursday in November. Whether you’re a turkey aficionado, dressing devotee or pumpkin pie enthusiast, we all have our favorites. However, you rarely hear folks say that the potato dish is the one they look forward to with zeal on this day of honoring America’s first harvest feast. Well, that’s about to change.

Potato Soufflé

Rosemary Potato Soufflé. Better than mashed potatoes.

I’ve been making my Rosemary Potato Soufflé for years and it always makes an appearance at my Thanksgiving and special occasion dinner tables. Believe me, it will impress your guests with it’s beautiful golden color, puffed airy texture and rich silky flavor. And…what you will be very happy to know is you can make it the day before which will save you time as well as allow for additional cooking space on your kitchen stove.

So, start a new tradition this year and add my Rosemary Potato Soufflé to you holiday menu. You never know…your guests might make it their new Thanksgiving favorite. If you’re lucky enough to have any leftovers, refrigerate and when chilled, form into patties and fry in butter.

Leftovers make Potato Pancakes!

Leftovers make Potato Pancakes!

Want more flavorful side dishes that compliment your holiday table? Just click on the links below.
Best Thanksgiving Dressing
Cranberry Sauce with Lemon and Maple Syrup
Sauteéd Brussels Sprouts With Horseradish
Grandma Esther’s Braised Red Cabbage

Bungalow Chef’s Rosemary Potato Soufflé

Yield 8-10 servings

Equipment: 2 qt. soufflé or deep baking dish, stock pot and vegetable ricer or masher

Preheat oven to 350 degrees

5 lbs. red potatoes
2 1/2 cups of heavy cream or a bit more depending on the starch of the potatoes
2 teaspoons finely chopped fresh rosemary
1 stick of butter (melted and warmed with the cream)
8 oz cream cheese (cut into small bits)
1 egg (room temperature and beaten)
1/4 tsp baking power
Salt and pepper to taste

Method:
Peel and placed the potatoes in a stock pot with water just covering the potatoes. Add 1/2 teaspoon of salt. Bring to boil and simmer until fork tender. Drain well.

In a small saucepan heat heavy cream, chopped rosemary, and butter to a low simmer.

Using the ricer or masher, start processing the potatoes. Incorporate the cream cheese, cream-butter and blend well. Mix in the egg and baking powder.

Place in the baking dish and bake for 30 minutes until it starts puffing up and turning golden brown. This can be made the day before. Just bring up to room temperature before you place it in the oven.

Cheers!
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Pecan Pralines http://bungalowchef.net/pecan-pralines-2/ http://bungalowchef.net/pecan-pralines-2/#comments Wed, 23 Aug 2017 15:26:31 +0000 http://bungalowchef.net/?p=1601

As a youngster, I was blessed to go on food related travel adventures with my family. One trip, that instilled an array of memories, was to the Brown Country, Indiana Maple Syrup Festival where we visited a farm that processed maple syrup. The amazing aroma from the sugar shack was something I will never forget…sweet with an amber smoldering smell that wafted through the air. It was just incredible. I also recall learning that it takes 40 gallons of tree sap to produce 1 gallon of syrup. Can you believe it?  The whole process still amazes me today.

Maple Syrup Pecan Pralines

Maple Syrup Pecan Pralines

Brown Country, Indiana

My family and I at the Brown Country Maple Syrup Festival

As you know, I love using handcrafted products in my recipes. And Burton’s Maplewood Farm Maple Syrup is one that goes beyond pancakes and is perfect to bake and cook with as well. My Pecan Praline recipe is generations old and uses all fresh, natural products.

Pecan Pralines

Yields 12-15 pieces

Ingredients:
1 cup granulated sugar
1 pinch table salt
2/3 cup milk
1/2 cup real maple syrup (Burton’s Maplewood Farm)
2 tablespoons butter
3/4 cup chopped pecans (I pre-roast them to intensify the flavor)

Directions:
In a heavy sauce pan:
Combine the sugar, salt, milk, and maple syrup. Using a candy thermometer, heat mixture to 235 degrees. Wipe down the sides of the pot with a damp wet pastry brush then let boil for two minutes. Pull off heat, add the butter but do not stir. Just let the butter melt. Cool mixture down to 160 degrees, then add the pecans and beat with a wooden spoon until thickened and taking on an opaque like color. Using a teaspoon, place on parchment paper.  Let cool.  Place in an airtight container to store.

Mike Mech,“The Bungalow Chef”

 

 

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Bungalow Chef’s Maple Bourbon Tipsy Peach Crumble http://bungalowchef.net/bungalow-chefs-maple-bourbon-tipsy-peach-crumble/ http://bungalowchef.net/bungalow-chefs-maple-bourbon-tipsy-peach-crumble/#comments Fri, 11 Aug 2017 15:01:36 +0000 http://bungalowchef.net/?p=1566
Red Arrow Highway Sign in Harbor County, Michigan

Red Arrow Highway Sign in Harbor County, Michigan

Late summer means fresh peaches in the Midwest and I love to drive the historic Red Arrow Highway in Harbor County, Michigan to purchase them from the local farmers’ groves. Red Haven peaches are the most popular peaches in the area and they’re the one all others are judged against. So, it’s no surprise that I always buy them by the bushel! And that first bite is beyond wonderful. The juice, full of sweet summertime flavor, flows down my chin every time. Red Haven delights are the best and they’re also good for baking.

My Maple Bourbon Tipsy Peach Crumble isn’t your grandmother’s dessert but it sure is special thanks to Basil Hayden’s Bourbon and Burton’s Maplewood Farm Maple Syrup. Served with a dollop of whipped cream or a scoop of vanilla ice cream and you’re sure to have a winning dessert.

 

Maple Bourbon Tipsy Peach Crumble

Maple Bourbon Tipsy Peach Crumble!

 

 

Bungalow Chef’s Maple Bourbon Tipsy Peach Crumble

Ingredients:
7-8 medium size, fresh ripe peaches. Skin on, pitted and cut into 8-10 wedges
1 lemon (juice only)
1/3 cup Burton’s Maplewood Farm Maple Syrup
1/4 cup Basil Hayden’s Bourbon
2 tablespoons corn starch
1 cup brown sugar
3/4 cup softened butter
1/4 cup additional Burton’s Maplewood Farm Maple Syrup
1 cup old-fashioned rolled oats
1 teaspoon cinnamon
1/4 teaspoon salt

Directions:
Pre-heat oven to 350 degrees

In a large mixing bowl add cut fresh peaches, lemon juice, maple syrup, bourbon, vanilla and cornstarch. Mix well, let sit for ten minutes for the flavors to marinate into the peaches. Spray a 9”x13” baking dish with cooking spray or rub it with butter. Put the peach mixture in the bottom of the baking dish.

In a separate bowl, add the rolled oats, brown sugar, softened butter, additional maple syrup, salt and cinnamon. Toss together lightly then place over the peach mixture patting down to create a crumbly crust.

Bake for 35-45 minutes until the peach mixture is bubbling and the crumble is golden brown.  Let cool slightly and serve warm.

Mike Mech “The Bungalow Chef”

 

 

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The Bungalow Chef’s Cool and Refreshing Onion Dip http://bungalowchef.net/the-bungalow-chefs-cool-and-refreshing-onion-dip/ http://bungalowchef.net/the-bungalow-chefs-cool-and-refreshing-onion-dip/#respond Thu, 10 Aug 2017 15:50:51 +0000 http://bungalowchef.net/?p=1556

My hand made Onion Dip is a welcome addition to any late summer pool or patio party. Mine is so easy to make and filled with fresh sweet onion flavor, that once you try it, you’ll never consider purchasing that dry boxed powder mix again.

Home made onion chip dip

Home made onion dip

As a child, our milkman delivered super-sized cans of potato chips along with his usual dairy selections. We always had them on hand. Do you remember the mid-century Sputnik like chip and dip bowls with the hanger above the base so the dip almost touched the chips below? With chips and dip as vogue as the Twist in those days, this iconic vessel was in a lot of homes…including ours.

I consider my cool and refreshing recipe “dipping perfection” for your favorite chips. And, I’ll be so bold as to say, it’s ideal for dipping anything from a crudité platter. But I also love to serve this as a topping on a baked potato with a big steak dinner or even as a filling for a brunch omelet.

Bungalow Chef’s Cool and Refreshing Onion Dip

Serves 8-10 people

Ingredients:
3 tablespoons olive oil
1 3/4 cups finely diced Spanish onions or yellow onions
1/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 1/2 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1 teaspoon ground horseradish (optional)

Directions:
In a heavy sauté pan, heat oil, add the chopped onions and sprinkle with the sugar and kosher salt. Stir often, slowly caramelize the onions over medium heat until they are deep golden brown. Remove from heat and let cool.

In a large mixing bowl, combine the sour cream and mayonnaise and mix well. Add the garlic powder, pepper, salt, and horseradish. Then toss in the cooled sautéed onions and blend well.  Transfer to your serving bowl and garnish with the paprika.

Best if made a day in advance so the flavors can meld over night.

Enjoy!

 

 

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