Roger Stringer   About ▾

I'm Roger Stringer: a father, writer, developer, consultant, chef, speaker. Founder of TheInterviewr.

Monthly Archives: November 2008


Progress being made…

 

Ok, so for the past couple months, I’ve been busy on my project management site. This will be a new site that anyone can use for free to track projects. It’s mostly there, just a couple content changes to make and it will be ready for launch. I will be launching by the end of the year. Should be pretty interesting as I used a lot of new ideas and design styles for this site, and yet, kept a lot of familiar styles too. If that makes sense, then good :)

Filed Under: Articles

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English Toffee

 

Ingredients:

  • 1/2 pound milk chocolate
  • 2 cups salted almonds
  • 2 cups butter or margarine
  • 2 cups granulated sugar
  • 2 tablespoons white corn syrup
  • 6 tablespoons water
  • 1 teaspoon vanilla extract

Directions:

  1. Cut chocolate fine; melt in double boiler over lukewarm water (115 degrees F). Stir occasionally. Slice 1 cup of the almonds in halves lengthwise; coarsely chop remaining nuts.
  2. Melt butter or margarine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan.
  3. Cook very slowly until small amount in cold water separates into hard but not brittle threads (290 degrees F). Stir occasionally to prevent burning. Add vanilla extract. Pour to 1/4-inch thickness into a 10 x 15-inch buttered pan or individual molds.
  4. When cool, spread melted chocolate evenly over the top. Sprinkle with remaining chopped almonds. When hard, break into pieces; store in a tightly covered container between wax paper layers.
  5. Makes about 3 pounds candy.

Filed Under: Food

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Spanakopita

 

Ingredients:

  • 1 1/2 cup butter, divided (375 milliliters)
  • 6 cloves garlic, finely chopped
  • 1 large 1 large onion, finely chopped
  • 4 packages frozen chopped spinach, thawed
  • 1 1/2 cups feta cheese, crumbled (375 milliliters)
  • 1 pkg frozen phyllo pastry, thawed
  • 1/2 cup sesame seeds (125 milliliters)

Directions:

  1. Melt 3/4 cup of butter in a saucepan. Stir in half of the chopped garlic. Set aside.
  2. Place remaining butter, remaining garlic, chopped onion, and spinach into a large frying pan, and sauté over medium heat until cooked (approximately 10 minutes). Set aside to cool.
  3. Place spinach mixture in a large bowl, and stir in feta cheese. Mix well.
  4. Spread out 3 sheets of the phyllo pastry dough, and brush the top with 1/3 of the melted butter and garlic. Cover with another 3 sheets of phyllo pastry dough. Spoon out half of the spinach filling on top of this dough, and spread it evenly across the surface. Cover the filling with another 2 sheets of phyllo pastry dough and top with the remainingfilling, spreading it evenly across the surface. Top this with another 2 sheets of phyllo dough, and brush with 1/3 of the melted butter and garlic.
  5. Roll the phyllo and filling into a log. Brush the top with the remaining melted butter and
  6. garlic mixture. Sprinkle the top with sesame seeds. Score the log with a sharp knife.
  7. Bake at 350 for 30 minutes.

Filed Under: Food

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Old Fashioned Hard Candy

 

Ingredients:

  • 3 3/4 cup sugar
  • 1 1/2 cup light corn syrup
  • 1 cup water
  • few drops of oil of cinnamon or oil of peppermint
  • food coloring (your choice of color)

Directions:

  1. Combine sugar, corn syrup and water in large saucepan.
  2. Cook on medium heat until sugar dissolves; stirring constantly.
  3. Stop stirring once sugar dissolves.
  4. Insert candy thermometer and bring to a boil until temperature reaches 310 degrees.
  5. Remove from heat, stir in oil and food coloring (to desired shade).
  6. Pour onto cookie sheet covered with aluminum foil and powdered sugar.
  7. Let cool completely, break and enjoy!

Filed Under: Food

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so, what are the recipes for?

 

Lately, I’ve started adding some recipes to this blog. This is because I’ve always had cooking sites, and wanted to add some more exclusive recipes to my personal blog that aren’t anywhere else. These recipes that will be showing up on here are some of my more favourite recipes that I have picked up over the years and put to good use.

Filed Under: Articles

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Beef Wellington

 

Ingredients:

  • 5 pounds beef tenderloin
  • 2 packages Onion Cresent Rolls
  • 1 egg white
  • Cheese Sauce:
    • 1 beef bouillon
    • 1 cup water
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 1/2 cup dry white wine
    • 1 cup milk
    • 4 ounces gruyere cheese — shredded
    • 3 ounces roquefort cheese — crumbled
    • salt and pepper

Directions:

  1. Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise.
  2. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature.
  3. Cool, cover and chill four hours or overnite. Take packages of rolls and lightly flour a board. Roll a 13 x 10 rectangle. Wrap meat in the dough and brush lightly with egg white. Bake in hot 400F oven 25 minutes until crescent dough browns.
  4. For the Cheese Sauce:
    • Make a roux with flour and butter, add beef bouillion, white wine, and milk
    • Cook until slightly thickenend.
    • Add cheeses and cook until smooth. Season with salt and pepper to taste.
    • Serve over sliced Wellington.

Filed Under: Food

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Bailey

 

Ingredients:

  • 3 large eggs, separated
  • 3/4 cup sugar
  • 1 tsp Vanilla extract
  • 1 (8-oz) container mascarpone cheese
  • 1/2 cup chilled heavy cream (35%)
  • 1 cup very strong brewed coffee or brewed espresso, cooled to room temperature
  • 1/4 cup Bailey’s Irish Cream
  • 1/4 cup Kahlua
  • 24 savoiardi (crisp Italian ladyfingers)
  • 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened) or 2 tablespoons unsweetened cocoa powder

Directions:

  1. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
  2. Beat whites with a pinch of salt and vanilla in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it holds stiff peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
  3. Stir together coffee and liqueurs in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. For best results, prepare 24 hours before consuming.
  4. If you’re feeling adventurous, you can layer this in a large martini glass… it makes for a wonderful presentation (my favorite)
  5. Just before serving, sprinkle with chocolate or cocoa. Icing sugar, chocolate sauce, whipped cream, mint, and fanned strawberries make for an elegant presentation for this dish. Tiramisu doesn’t keep forever, so make sure you eat this within a day or two. Though you probably won’t have a problem once you try this.

Filed Under: Food

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Peanut butter Pie

 

Crust:

  • 1 cup graham crumbs
  • 3/8 cup (100ml) melted butter
  • 1/4 cup brown sugar Mix all ingredients together, press into a springform pan. Bake at 400 degrees for 5-10 minutes until crust starts to turn golden-brown at the edges. Set aside to cool.

Filling:

  • 3.5 cups vanilla ice cream
  • 500ml whipping cream
  • 1/2 cup smooth peanut butter Mix all ingredients together, making sure there are no lumps at all. Pour into springform pan over cooled crust. Freeze overnight. To remove from pan, heat up edges of the pan with hot water before removing, making sure not to get any water on the pie. Serve with chocolate sauce and crushed unsalted peanuts.

Filed Under: Food

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Maple Whiskey Bacon Wrapped Scallops

 

  1. Warp large (10-20s) scallops with bacon
  2. Skewer 3 per skewer
  3. place in a bag with 50/50 maple syrup/whiskey.
  4. Let marinate for 2-3 days in the fridge.
  5. Grill.
  6. Enjoy

Filed Under: Articles

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Freekrai.net updated

 

Freekrai.net, my main business website got a big update done today, and part of that update involved moving it from th VPS it had been on for the past 2 years, to hosting it on my main dedicated server. On the frontend, I changed the look, then redid the content, some pages are still getting rewritten, and some have been removed. Some new services are being offered, and some old services got removed as I stopped offerring them. I also made mention of a new product that is about to be launched, which I’ll post about here when it launches in the next couple weeks. I started redoing this site months ago, and after dozens of design changes, ended up deciding on a design that was actually made by woothemes, with several changes to handle how I wanted it to work.

Filed Under: Articles

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