My Cooking: Cookbook

By Jefery Ramón

When I was younger, I always loved the kitchen. I remember at the age of seventeen, I was the head cook on a boat, and at the age of eighteen, I was the head cook at a small twenty-five-seated restaurant—something I still find fascinating today. I can't believe how young I was with such responsibilities but I made it. As I've noted in my first cookbook, Hosting the Holidays, to this day, I don't know why I managed to get my experiences in Europe and the special treatment I got from chefs. I hope all of you who will be cooking from this cookbook will find it most appealing and helpful to your daily cooking habits. As am preparing myself to finish my next cookbook on Paleo foods and also in the process of finishing my other cookbook on mixing sweet and sour, please feel free to enjoy this cookbook. I am not yet ready to reveal all tittles of my books, but here you have the titles that will be available, and if all goes well, I should soon have my cooking program up and running before all titles are done.

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Mar 20, 2020
• ISBN: 9781645440833

Book preview

cover.jpg

My Cooking

Cookbook

Jefery Ramon

Copyright © 2020 Jefery Ramón

All rights reserved

First Edition

PAGE PUBLISHING, INC.

Conneaut Lake, PA

First originally published by Page Publishing 2020

ISBN 978-1-64544-082-6 (pbk)

ISBN 978-1-66240-127-5 (hc)

ISBN 978-1-64544-083-3 (digital)

Printed in the United States of America

Table of Contents

Special Thanks and Acknowledgments

Introduction

What to Look For in This Book

What Some Oils Are Good For

About Herbs and Spices and the Ways They Can Be Used

Mixed Herbs and Spices

What about Vinegar?

What to Substitute or What to Use in Place

Types of Fish and When They Can Be Bought

Measurements for Baking

Tables of Conversion

The Basic Cutting Sizes

Appetizers, Side Dishes, and Vegetables

Cranberry Orange Relish

Haricots Verts Appetizer

Egg Appetizer

Guacamole Appetizer

Lobster Appetizer

Tomato Chutney

Ceviche the Original

Cooked Spinach

Cooked Broccoli

Braised Asparagus with Hollandaise Sauce

White Rice Pilaf

Chili con Carne

Country Mustard Potatoes

Ratatouille

Polenta Gorgonzola con Ungus

Rouille

Tarragon Cayenne Dumplings

Basic Egg à la Ruse

Basic Warm Cucumber

Genovese Pesto

Kale Pesto

Alfredo Fettuccine

Soups

Court Bouillon

Cold or Hot Tomato Soup

Chunky Chicken Soup

Cheddar Cheese Soup

Chicken Soup

Onion Beer Soup

Salad and Salad Dressings

Stuffed Tomato Salad with Curry Chicken

English Potato Salad

Homemade Potato Salad

Caesar Salad Dressing

Wild Rice Salad

Sweet Fruit Salad

Mustard Vinaigrette

Tomato Vinaigrette

Sweet Lobster Dressing

Poultry and Game Birds

Mint Tarragon Baked Chicken

Pheasant in Clear Jus

Pigeon with Pommery Mustard Sauce

Good Roasted Duck

Stuffed Chicken Breast with Ground Beef and Spinach

Chicken Anchovy Pie Provençale

Baked Chicken Thighs

Easy Fried Chicken

Baked Chicken Wings

Red and Pink Meats

The 3 Hours Lamb Shank

Lamb Loin in Puff Pastry

Cubed Lamb Stew

Tomato and Meat Sauce in Sherry Wine

Yakitori Sauce (1)

Sauce Puttanesca

Yakitori Sauce (2)

Mornay Sauce

Béchamel Sauce

Cumberland Sauce

Hollandaise Sauce (2)

Beef and Pork Meatballs

Pizza Sauce (1)

Pizza Sauce (2)

Beef Casserole Stew

Mushrooms and Beef Kebabs

Beef Tenderloin Tajini

Beef Wellington

Termino Medio Veal Kidneys

Vitello Tonnato Piemontese

Chapter Osso Buco

Fish

Spiced Crab Cakes

Tajini-Cooked Soft Shell Crabs

Lobster Thermidor

Fish Cakes

Ready-to-Eat Fish Chowder

Desserts and Dessert Sauces

Baked Egg Pudding

Caramel Sauce (1)

Caramel Sauce (2)

Chocolate Glaze

Raspberry Glaze

Sweet Banana Bread

Fudge Brownies

Brownie Gingerbread

Smooth Lemon Pie

Biscotti Chocolate

Filling for Rugelach

Cooked Sugar Cookies

Rolled Sugar Cookies

Oatmeal Raisin Cookies

Shortbread Cookies

Almond Tulips

Variations on Soufflé

Corn Soufflé

Fruit Soufflé

Frittata di Mele

Brownies

Strawberry Shortcake Roll

Apple and Potato Pancakes

Cereals

Oatmeal and Raisin Cereal

Corn Starch Cereal

Cornmeal Cereal

Sweet Polenta and Vanilla Beans

Plain Grits Cereal

Grits Cereal

Cream Wheat Cereal

Sweet Breads and Pizza Dough

Pizza Dough

Brioche Bread (Light)

Bread Sticks

Samosas

Challah Dough

Cornucopia Hard Roll dough

Marjoram Tarragon Corn Bread

Focaccia con Salvia—Sage Flat Bread

Beverages

Sex on the Beach

Sex on the Beach (2)

Margarita

Screwdriver

Swimming Pool

Hawaii Sunset

Tequila Sunrise

Acapulco Vodka

Revolution

Sex without You

Margarita (2)

Sex without You (2)

Margarita (3)

Breath Icer

Special Thanks and Acknowledgments

I

would first like to thank my parents for all the encouragement they gave me. I would also like to thank my friends in Germany, Spain, Central America, Austria, Poland, Japan, and not to forget back here at home, the USA. I thank all of you for being there for me and for the words of support you had to offer. It means so much to me to know that there are still some good caring people left in this world. I hope the best to those that with which I share my cooking experience. This, and my other cookbooks to come, is the result of my time and effort and the knowledge I’ve developed in my food career; the unbelievable support and professional valuable suggestion that was given to me from all the cooks I’ve worked with in the past years; and the encouragement that was greatly appreciated. I am grateful to a special chef who was my mentor in Germany. He gave me the courage to go on and to fight for what I thought was right: Chef Kopf, a two-star chef who gave me the chance I needed to work in Europe and to move on in my culinary field.

So many years cooking in Europe, and I still didn’t get enough. It an experience that whosoever gets the chance to should do it, because witnessing new foods and cultures, you tend to respect the field more. There are so many ways a duck, pheasant, or venison can be prepared, and just when we thought we have seen it all, we didn’t. So that is why I would like to thank all of those who was there for me and helped me also in understanding even when I was just learning the languages.

Thank you.

Introduction

For the past eight years, I have worked in lot of different kitchens and each functioned differently. I am happy to introduce my cookbook to food lovers and to the audiences that will be cooking from it. I hope you will enjoy cooking from my cookbook as much I have enjoyed writing it, and I also hope you will enjoy my other cookbooks to come.

This cookbook was founded when I was thinking of writing a menu for a friend of mine who owns a small restaurant in Central America. In today’s Food and Restaurant Associations and industry, there is a lot of competition in acknowledging and developing the best quality food.

I will never forget one of my friends in Frankfurt, Germany, who came from Austria and prepared one