Brockville Recipes

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Solo Devilled Egg

I was feeling a bit like having something tasty and I had a hard boiled available, so I thought maybe I would have a devilled Egg. Recipes don't typically call for a single egg, so I have dummied up the measurements. -- Ingredients Per Six Amount Unit Per Egg Amount Unit Eggs 6 Count 1 Count Mayonnaise* 0.25 Cup 2 Tsp White Vinegar 0.75 Tsp 0.25 Tsp Yellow Mustard 0.75 Tsp 0.25 Tsp Salt 0.125 tsp 1 Tiny Pinch Pepper To Taste

Example Spice Rack

Below is an image showing what is in a portion of our spice cupboard as of this writing.

Yorkshire Pudding

My recipe for Yorkshire Pudding (updated). What I like about this recipe is that you use exactly equal volume measurements of eggs, flour, and milk: Ingredients: Eggs (straight from the fridge is fine) All-purpose flour Milk Salt (1/4 tsp per egg) Vegetable oil (1/2 tsp per muffin cup) Instructions: Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare the Muffin Pan: Add 1/2 teaspoon of oil to each cup of a muffin pan. Use three cups for each egg in your recipe. Place the pan in the oven to heat the oil. Heat for at least 5 minutes, or until the oil is hot -- hot enough so that it bubbles when you put the batter in the cups. Make the Batter: In a bowl, mix eggs, flour, and milk in equal quantities to create a batter with a consistency similar to pancake batter. For each egg used, add 1/4 teaspoon of salt. Example: If using 2 eggs, you'll have enough batter for 6 Yorkshire puddings. Fill the Muffin Cups: Carefully remove the hot muffin pan from

Moussaka

Ingredients Layers 6 eggplants optional potatoes for base (~~2lb) olive oil Meat Sauce 1 1/2 lb ground beef 2 red onions (chopped) 2 cloves of garlic (chopped) 1 tin petite cut stewed tomatoes (450 ml) 2 tbsp tomato paste 1 teaspoon sugar 1 cup of red wine salt freshly ground black pepper 1 bay leaf 1/8 tsp cinnamon 1/4 cup olive oil Bechamel 4 cups milk 1/4 lb butter 1/4 cup flour 1/8 tsp nutmeg 2 egg yolks 4 oz Parmigiano-Reggiano salt to taste

Developing Spice List

I am working out a fairly large 'must have' spice list. We have more than a hundred containers of spice here, but I only have about 60 spaces to keep them in the kitchen. The rest will have to be stored away from the action. I am curious to know what other people normally use. I looked on line at various 'must have' lists and they were all over the place. At least two lists of less than fifteen 'essential' spices had things like 'Apple pie spice' -- too dumb to even put on this long list. Here is a list of one hundred and eleven spices, some of which we have here. The other lists consulted did not contain some of them. Some were available at places like Bulk Barn or otherwise mentioned, but not on the lists. The list is in the order of number of lists containing the spice. I consulted twenty-one lists. The purpose of the list is to help me determine which of the spices get to occupy the 60 or so spots I have where they can be near at hand. The fact that

Brockville Chicken Strips

Ingredients Chicken 3 Chicken Breasts cut into strips Spices 2 tbsp Paprika 1 tbsp White Pepper 1 tbsp Garlic Powder 1 tbsp Celery Salt 1/2 tbsp Ground Ginger 1/2 tbsp Mustard 1/2 tbsp Black Pepper 1/2 tbsp Oregano 1 tsp Thyme 1 tsp Basil 1 tsp Kosher Salt Batter 1/2 cup flour 1/2 tsp Baking powder 2 eggs 2 tbsp mayonnaise 0-3 tbsp milk as desired for consistency Breading 2 cups panko bread crumbs Cooking Oil Smear about 1/4 cup cooking oil to completely cover large aluminum foil lined baking sheet. Preparation Preheat oven to 400 Cut breasts in quarters or thirds lengthwise depending on size of breasts and then cut strips into two shorter pieces. Mix spices in a small bowl. Add to spices and thoroughly mix 1/2 cup flour and 1/2 tsp baking powder. Beat 2 eggs in a medium bowl Add 2 tbsp mayonnaise and mix Add Spice/Flour mixture Stir to create batter, adding milk as necessary Pour Panko Crumbs into another medium bowl. Batter chicken st