Corn Syrup Recipe • A Great Alternative! | Club Foody

 Baked goods require a lot of ingredients but one of the common denominators is sugar. It’s one of the most important ingredients in Desserts, Ice Cream, Candies, Snacks and so on. There are 4 different types of sugar which are glucose, sucrose (table sugar), fructose (fruit sugar) and lactose (dairy sugar).

 
Without going into too many details, these sugars are often mixed with one another. For example, coconut sugar consists of a composition of sucrose, glucose and fructose while honey is glucose and fructose.
 
The list of diversified kinds of sugars resulting from these 4 types of sugar (and blends) is quite long; granulated sugar, brown sugar, Powdered Sugar, agave nectar, rice sugar, and so on. One of the most commonly used ones in North America is Corn Syrup. Made from the starch of corn, commercial Corn Syrup is also known as “glucose syrup” in the pastry world. It’s a combination of fructose, glucose, maltose and other sugars. Now on the other hand, when making it at home, the process is obviously not the same.
 
I never thought about making it from scratch until I started Club Foody back in 2016. One of my subscribers asked me if I had a “homemade” recipe for Corn Syrup because where she was from, it was nowhere to be found. I asked my mother if she knew how to make it and she said – “I never did but your grandmother used to make it during the war as it was too pricey”. After digging into her mother’s recipe notebook (it’s as scary as hers; yellow pages and unidentified stains), she found it and gave it to me.
 
This recipe is from my lovely late grandmother and the results are pretty close to the “real” thing. It’s very easy to make, no artificial ingredients and a great way to enjoy this homemade substitute in your baked goods. Another plus is it will keep for up to 3 months.
 
I use corn on the cob as I want to extract the starch from the vegetable. I simmer it until 1/3rd of the liquid is evaporated and then remove it from the heat, cover and let it sit for about 4 hours. The cobs will absorb some liquid during that time, ending up with about 2 cups. From there, I proceed with the recipe which is quite simple; granulated sugar and salt. When the sugar is dissolved and the mixture is simmering, I add cream of tartar. This will prevent sugar crystals from forming.
 
Another step I do is to brush the sides of the saucepan with a pastry brush dipped in water. While simmering, some sugar will splatter onto the sides of it and can crystallize the rest of the sugar in the saucepan. I’ve been using this little trick when I make syrup and Caramel and it works like a charm.
 
This Corn Syrup is the perfect substitute for the commercial ones. It’s a lovely recipe for some of you who cannot find it or simply if you like making condiments from scratch. It makes about 2 ¼ cups, giving you a fair amount to use for your baking and cooking needs. It will keep for about 3 months.
Bon Appétit!
 
Check out these other great condiment recipes…
– Homemade Tzatziki Sauce
– Basil Lemon Butter
– Sweet & Savory Homemade Ketchup
– Bourbon Maple Bacon Jam
– Cheddar Cheese Sauce
– Italian Vinaigrette
and for even more condiment recipes, click on this link… Recipe Category • Condiments

For ingredient amounts and much more, visit https://clubfoody.com/recipe/corn-syrup/

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Steak Diane Recipe • A Flavorful Classic Dish! | Club Foody

 

Restaurants back in the 80s’ were making a lot of dishes at the table;Caesar Salad, Saganaki Opa, Steak Tartare, Dover Sole, Chateaubriand (carved), Steak Diane, Pepper Steak, Raclette & Fondue Bourguignonne (lit), Crêpe Suzette, Bananas Foster, Cherries Jubilee, Baked Alaska, Spanish and Irish Coffee. This was quite entertaining on its own.

 
I always enjoyed having someone make something in front of me. As I mentioned many times to my husband, – “if I ever open a restaurant, these tableside dishes, desserts and drinks would be made in front of the patrons. It’s not totally “old fashioned” because these days, Guacamole is prepared at the table and Brazilian Steakhouses are very popular…
 
There’s a dish that I had back in the 80s’ that was so delicious. As soon as I figured out all the ingredients, I was making it at home. At first, it wasn’t where I wanted it to be but as they say “practice makes perfect” and after many tries, I finally got it! Here’s my Steak Diane!
 
This is totally an “OMG”! The sauce is rich, creamy and flavorful. I like to use beef tenderloin and after seasoning and searing the filets to our liking (medium-rare), the rest is all about the sauce. Half way through making it, there’s some Cognac added and after a couple seconds which is enough to warm up the alcohol, we ignite it; what a great flambé show for your guests!
 
Before even thinking about making this Steak Diane dish, there’s an important step which is making an Espagnole Sauce, one of the 5 French Classic Mother Sauces. Years ago, I shared Basic Brown Sauce with you. Now by adding tomato paste to it, it becomes an Espagnole Sauce.
 
As you know, each Mother Sauce has secondary sauces and one of them from the Espagnole is Demi-Glace. Can you buy it instead of making it from scratch? Of course but my version is a delicious shortcut that will save you a full day in making it. Eventually, I will show how to make it the way the “professional’s chefs” do it but be prepared, it’s a long haul…
 
I love my version of Steak Diane! It’s very elegant and so tasty. This is an amazing recipe to make when you are entertaining – the flambé show is such a “wow” factor! – or simply when you want to treat yourself for a special occasion. Just a little “behind the scenes info”; this dish was made and filmed back in April on my birthday during the Covid-19 pandemic. As you know we couldn’t go out, restaurants were closed so I made this to highlight my day…
Bon Appétit!
 
Check out these great classic recipes…
– Steak Tartare
– Oysters Rockefeller
– Coq au Vin
– Veal Ossobuco
– Bouillabaisse à la Marseillaise
– Boeuf Bourguignon (Beef Bourguignon)
– 3 Cheese Chicken Parmesan
– Coquilles St Jacques
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts and much more, visit https://clubfoody.com/recipe/steak-diane/

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Homemade Pasta Recipe • Easy Pasta Made from Scratch! | Club Foody

 When it comes to food, we all have our weaknesses. Mine is fresh Baked Bread, Sauces and Pasta… okay perhaps I can extend that list but I’ll do it another time! As I mentioned, pastas are one of them. I find them so versatile because they can be mixed with different types of meat, seafood, vegetables and be combined with a wide variety of sauces… here’s the sauces again! Might as well add the fact that they can also be served with fresh bread as an accompaniment… lol!

 
All right, back to pastas…
Commercial pastas are readily available but if you consider yourself a “foody” (yes with a y), then you simply have to make Homemade Pasta! Here are the reasons why you should roll up your sleeves; it’s fresh and tastes far superior to the ones from the stores. Surprisingly, it’s very easy to make plus it cooks much quicker. Another bonus is you can add delicious and colorful ingredients to the dough like spinach, carrots, Beets and many more.
 
I use either 00 flour or unbleached all-purpose flour, whatever I have on hand. Honestly, both work well as long as you sift them. Some prefer 00 while others don’t see the necessity to buy it and use regular flour. Choose the one you like.
 
Technically when it comes to measuring flour, weighting it is more accurate. I’ve been making Homemade Pasta for many, many years and I go by cups. As a result, many times I have to add a little bit more water to moisten my dough otherwise it’s too dry and crumbly.
 
In the video, I mention chilling the dough for at least a couple of hours but I personally prefer 24 hours. I find that letting the dough rest for that extended time is better because it gives the gluten time to relax so the next day, the dough is easier to handle.
 
Another option is to freeze the dough for later use. The proper way to do this is to form a disk, dust with flour and wrap tightly with plastic wrap before placing in a re-sealable plastic bag. It will keep for up to 4 months. When you take it out from the freezer, place the frozen dough in a bowl leaving it wrapped in cling film and leave it at room temperature. It can take a few hours to thaw out completely before being able to roll it out and cut it.
 
Before I cut my pasta with the machine, I always dust some flour on the dough. This prevents the pasta from sticking together.
 
The afternoon I was filming, we were having Fettuccine alle Vongole one of my favorite dishes from David. When I make this type of pasta, I stop after the #6 setting because I like it thin but stopping at #5 is good too, just a little thicker that’s all. Bigoli resembles a very thick spaghetti so to achieve it, stop at setting #2. Setting #3 is good to make spaghetti chitarra which is similar to tagliolini but thicker. If you’re making egg noodles, scialatielli and lasagna, stop at #4 or 5. When it comes to spaghetti, vermicelli, ravioli or fettuccine, #5 is the perfect setting. At #6 and 7, these settings are good for linguine, lasagnette, tortellini, pappardelle, tagliatelle, mafaldine and tortellini. If you decide to make very thin pasta like angel hair aka capelli d’angelo or tagliolini, stopping at #8 or 9 is the way to go.
 
When freshly made, there are three options; either you use them the same day, you dry them on a pasta drying rack (make sure to separate them) or you freeze them. When drying, if you don’t own one, don’t worry; just place them on the back of a chair or a clothes drying rack.
 
The freezing option… When I decide to make Homemade Pasta, I don’t do a small batch. I usually make different colors/flavors and shapes. For long shaped pastas, I gather them into little nests and place them on a baking sheet lined with wax paper, spacing them before transferring to the freezer. When they’re solid, I place them in individual re-sealable freezer bags according to the shape, color or portion and then back in the freezer. With other shaped pastas such as ravioli, lasagna, orecchiette, farfalle, etc., I place them separately on a baking sheet lined with wax paper, transfer to the freezer and wait until they get solid to place them in re-sealable plastic bags before returning them to the freezer.
 
If Homemade Pasta is on the menu that night, add the freshly made noodles to a large pot with boiling salty water. When the water returns to a boil, cook for 2 to 3 minutes depending on the size and thickness of the pasta. If you froze them, it will take 4 to 5 minutes. If you hang them on the drying rack, it can take anywhere between 4 to 7 minutes depending on the size and thickness.
 
Making Homemade Pasta is a great way to enjoy it even more! The freshness of these noodles made from scratch will elevate any pasta dish. If your partner or children can help you, the process will go faster plus it will be fun to build anticipation for the “splendido” meal you’ll have together later…
Bon Appétit!
 
Check out these other fabulous pasta recipes…
– Fettuccine alle Vongole – Clam Fettuccine
– Spaghetti alla Carbonara
– Creamy Shrimp Linguine
– Spicy Sausage Penne all’Arrabbiata
– Meat Lasagna
– Italian Stuffed Pasta Shells
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts and much more, visit https://clubfoody.com/recipe/homemade-pasta/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Mandarin Chicken Recipe • Chinese American Classic | Club Foody

 I can safely say that November here in Canada is my “blah” month. Most of the time it’s “grey & wet” and not quite cold but not warm either. It’s fall with a strong winter flare in the air. November is simply a boring month. Of course there are a few days here and there that are enjoyable, sunny and somehow warmer but eh, let’s not kid ourselves, it’s November, the month that reminds us that the cold Canadian winter is coming soon!

 
The West Coast winter is not as bad as the rest of the country so I should technically stop complaining but (of course there’s a “but) it’s still no picnic here either; as I mentioned, the weather is grey and very wet. There’s not too much you can do when it rains a lot most of the time besides… cooking! That’s right!
 
Starting in October, every year I start cooking up a storm, creating new recipes as well as enjoying my “old favorites”. There’s a fusion dish that I love making during this time of year because it’s not only incredibly flavorful but also makes me happy. I’m talking about my Mandarin Chicken! Without being spicy, it has great flavor to it. The chicken is cooked perfectly along with other fresh ingredients in a nice orange sauce. To make the taste of the sauce even stronger, I add fresh mandarin oranges to it. Some prefer to add a can… I prefer adding “fresh” without the extra sugar added to the canned ones.
 
I also add an ingredient that not too many people would think of but it gives a beautiful texture to this Mandarin Chicken dish; water chestnuts! I love this ingredient for many reasons; it’s incredibly healthy because it’s high in potassium, a great source of fiber, contains antioxidants and is low in calories plus it gives you that lovely crunch which is great in salads, stir fry’s or in this recipe. When I can find them fresh, I surely buy them. Unfortunately this doesn’t happen often so I’m forced to buy them in a can. If you are in the same position as me, I highly suggest you rinse them under lukewarm water just to remove the taste from the can.
 
This Chinese American fusion dish is incredibly tasty! Served over a bed of rice along with green onions and sesame seeds, this Mandarin Chicken is a great comfort food that is sure to please everyone… even in November!
Bon Appétit!
 
Check out these other Asian inspired recipes…
– Wonton Soup
– Singapore Noodles
– Moo Shu Pork Tortillas
– Mongolian Beef
– Tuna Tataki with Avocado Slaw
– Matcha Cheesecake
and for even more poultry recipes, click on this link… Recipe Category • Poultry

For ingredient amounts and much more, visit https://clubfoody.com/recipe/mandarin-chicken/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Tomato Purée Recipe • 2 Ways - Tips & Tricks | Club Foody

 I buy some cans but I prefer making my own when I can. Tomato Purée is one of them. It’s so quick and easy to make and you’re in control of the amount of sodium… that’s a big plus. It’s fresher, it’s a good way to use up your tomatoes from your garden including the ones that aren’t so “pretty” and it’s healthier. I use Tomato Purée in many different recipes like chili, enchiladas, soups and so on.

 
Here’s the directions for making Tomato Purée…
I’m using 5 Roma tomatoes and about 1/4 tsp. ground Himalayan sea salt;
– After they’re washed, cut them in half and then half again. Put tomato pieces in a pot and set the heat to medium-high; cook for 5 minutes. Cooking will release the juices from the tomatoes therefore there’s no need to add any other liquid.
– Reduce the heat to medium-low and cook for 15 minutes, breaking down the pieces with the tip of a spoon or spatula.
– Remove from the heat and transfer to the jar of a blender. Add salt, put the lid on and process for 30 seconds.
– From here, there are two options; passe the mixture through a fine sieve over a bowl and discard the seeds and skins or…
– Use it as is or transfer to containers for later use. It makes about 3 cups.
 
To find out about the quickest way to make a Tomato Purée substitute, you’ll have to watch the video…
Bon Appétit!
 
Here are more tips & tricks for you to try…
– Beurre Manié
– Seed a Pomegranate without the Mess
– Homemade Mixed Spice ~ Épices Mélangées
– How to make Chipotle Purée & Chipotle Mayo
– Vanilla Sugar ~ How to Make It
– Oven Baked Chicken ~ Easy Method
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks

HEAD HERE FOR THE COOKING TIPS & TRICKS >>>> https://clubfoody.com/tips-tricks/tomato-puree/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Fig Newtons Cookies Recipe • Soft and Chewy! | Club Foody

 After dinner, occasionally David and I enjoy a dessert but because there’s just the two of us, baking Cakes or Pies can be a little too much between the two of us. The next best thing I like to make is cookies. They are easy to make and a delicious sweet treat to have anytime.

 
There are so many recipes to choose from when it comes to cookies. There’s Chocolate Chip, Pfeffernusse, Biscotti, Thumbprint, Gingerbread, Icebox, Empire, Peanut Butter, Ma’amoul, Sugar, Afghan, Shortbread, Linzer, Oatmeal, Snickerdoodle, Butter Pecan, Molasses, Macaroon, Oreo, and many more including this one Fig Newtons Cookies!
 
Before I met my husband, I used to buy Fig Newtons Cookies all the time. I stopped buying them because three times in a row I ended up with many crispy cookies in the package. There weren’t the nice soft, chewy cookies anymore – who knows how long they were sitting on the shelves. As they were one of my favorite treats, the next best thing was to make them from scratch.
 
I like making these homemade Fig Newtons Cookies. The results are incredible! When they come out from the oven, they will be a bit crispy. To obtain the same soft, chewy bite, the secret is to place them in an airtight container. A few hours later or the next day, they will have the same texture as the ones from the store… well even better; they are fresh plus there’s no preservatives.
 
Fig Newtons Cookies is a classic! With its beautiful fig paste filling and its soft dough, this is an amazing treat to enjoy after dinner or even during mid-afternoon with a nice tall glass of milk. It takes longer to make them compared to buying them from the store but frankly, I’d rather spend the extra time and enjoy quality…
Bon Appétit!
 
Check out these other delicious snack recipes…
– Energy Berry Bites
– Sesame Snaps
– Ooey-Gooey Cinnamon Buns
– Butter Pecan Cookies
– Spicy Holiday Chocolate Bark
– Powerhouse Cookies
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts and much more, visit https://clubfoody.com/recipe/fig-newtons-cookies/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Hamburger Helper Copycat Recipe • Better than the Original! | Club Foody

As you probably know by now, I cook pretty much everything from scratch. It was a slow process from being a novice as a young adult to "I can make that, no problem!" later on in my life. I was lucky that my husband was the same as I am. He had never been too fond of pre-package or processed foods. 

Before I met my spouse, there was a packaged food that I actually ate quite often. I loved the taste, it was super-fast to make and as a bachelorette very convenient. When David and I moved in together, he told me that he couldn't stand it. That's the thing when you get into a relationship... there are compromises to be made on both sides - nobody has their own way.

 
Now did I stop making this meal? Of course not! I didn’t let it go completely because I made my own version which is Hamburger Helper Copycat! Using only fresh ingredients, this is a much healthier dish than the pre-packaged one. It tastes exactly like it and I’d say it’s even better than the one I remember.
 
Like the original, it’s quick to make. In less than 30 minutes, dinner is ready! You gotta love that! Plus everything is prepared in one pot… BONUS! There’s less dishes to do after dinner.
 
If there are leftovers, simply transfer to an airtight container, cover and place in the refrigerator. It can keep for up to 3 days. When it’s time to reheat the Hamburger Helper Copycat, place it in either the microwave or transfer to a pot, cover and set the heat to medium-low. If you opt for the second option, just add a little beef broth so there’s some liquid in it.
 
It’s inevitable to let go of a few things when you’re in a serious relationship but sometimes, there can be ways to deviate a little so you can still have things your way. This flavorful Hamburger Helper Copycat is a great comfort food to enjoy anytime. It’s definitely a healthier and tastier version than the ones from the store.
Bon Appétit!
 
Here are some tasty beef recipes for you to try…
– Mediterranean Eggplant Casserole
– Slow Cooker Pepper Beef
– Smoky Porky Burgers
– Veal Florentine
– Braised Beef Short Ribs with Sherry & Shiitake
– Spicy Beef Nacho Supreme
and for even more quick and easy recipes, click on this link… Recipe Category • Quick & Easy

For ingredient amounts and much more, visit https://clubfoody.com/recipe/hamburger-helper-copycat/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube