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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Angel Food Cake [Ratio] -- back to top

Angel Food Cake (from Ratio -- Cookbook )

note: see 2014-02-13 for sugar changes. Reduce to 3:2.5:1 ratio

Angel Food Cake = 3 parts egg white : 3 parts sugar : 1 part flour

This cake is delicious all by itself if you flavor it well. Vanilla is usually a good idea here, and while there is some cream of tartar, which is simply powdered acid that helps stabilize the egg-white foam and whiten the mixture, I also like to add some lemon juice for additional seasoning. Salt also helps to enhance flavor and stabilize the foam. The plain cake can be combined with any number of garnishes. A light icing of flavored whipped cream is delicious and elegant, as are macerated berries or a sabayon made from leftover yolks.

Ingredients

Directions

Preheat your oven to 350°F.

Measure out the egg whites in the mixing bowl and place in the mixer using the whisk attachment. Combine half the sugar and the flour in a food processor. Beat the egg whites on medium for a minute or so, then add the salt, cream of tartar, lemon juice, and vanilla and increase the mixing speed to medium-high. Once the foam has been established and the mixture is opaque, begin drizzling in the remaining plain sugar. Continue mixing until the sugar is incorporated and the foam just passes the pourable stage. It will hold a weak peak.

Pulse the sugar-flour two or three times to aerate it, and sprinkle it over the meringue as you fold the meringue with a rubber spatula. Continue to sprinkle and gently fold the mixture over on itself until all the remaining sugar-flour has been incorporated. Pour into your pan—this recipe will fill a 9-inch springform pan or 9-inch tube pan—and bake for 30 to 50 minutes (it’s done when a skewer or a toothpick inserted into the center comes out clean).

Invert the pan onto a rack, a bottle, or an inverted glass, depending on your pan, and allow the cake to cool for 1 ½ hours before removing it from the pan.



Apricot Buttermilk Pie [Joy The Baker] -- back to top

Apricot Buttermilk Pie (from Joy The Baker) -- Original Post

Ingredients

For the Crust:

For the Filling:

For the Topping:

Directions

  1. To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.

  2. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

  3. To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

  4. To make the filling, place dried apricots in a small bowl. Pour hot water and bourbon (if using) over the apricots and let sit for 5 minutes. Place the apricots (water and bourbon included) into the bowl of a food processor fitted with a blade attachment. Process for about 3 minutes until almost smooth, lots of small bits will remain. Set aside. That's perfect!

  5. Add sugar and lemon zest to a medium bowl. Rub the two together with the back of a spoon. Add the eggs and whisk until thick and well combined. Add flour and salt and whisk to combine. Add butter and stir to incorporate. Lastly add buttermilk, lemon juice, and vanilla extract and whisk until smooth. Set aside 2 tablespoons of the apricot mixture for the topping and fold the rest of the apricots into the pie filling.

  6. Place a rack in the center of the oven and preheat oven to 350 degrees F.

  7. Remove the pie shell from the refrigerator and pour the filling into the pie shell. Place pie on a rimmed baking sheet and bake for 40 to 45 minutes until the pie is puffed up and the center no longer jiggles in waves. Remove from the oven and allow to cool completely. I think it's best to cool the pie to room temperature then refrigerate overnight before serving.

  8. To make the topping, stir together sour cream, powdered sugar, and reserved apricots. Spread over cooled pie. Slice and serve. Store pie, well wrapped, in the refrigerator for up to three days.



Baked Chicken [The Kitchn] -- back to top

How To Cook the Best Chicken Breasts in the Oven (from The Kitchn) -- Original Post

Makes 1 or more chicken breasts

What You Need

Ingredients

Equipment

Instructions

1. Heat the oven to 400°F and prepare the pan: Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.

2. Prepare the chicken: Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.

3. Transfer to the baking dish: Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.

4. Cover with the parchment: Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.

5. Bake until the chicken is 165°F: Transfer the chicken to the oven until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer. Start checking after 20 minutes; total cooking time is usually 30 to 40 minutes.

6. Serve: Serve the chicken immediately, or let it cool and refrigerate for up to a week.



Banana Paletas [NYT] -- back to top

Banana Paletas (from NYT) -- (Original Post)

Ingredients

Preparation



Béchamel Sauce [The Kitchn] -- back to top

Béchamel Sauce The Kitchn (Original Post)

From the article:

White sauce is not terribly tricky, but it wants you to pay attention to it since it can go from white to brown quickly. We're only cooking it long enough to remove some of that raw flavor so have everything ready to go before you get started. Here are the key steps.

The Basic Béchamel Ratio

The basic ratio for a classic béchamel is 3 ounces of fat (butter, ghee, coconut oil) to 3 ounces of all-purpose flour for the roux. This ratio of roux will thicken up to a quart of milk, but you can use less milk for a thicker sauce, as we do below.

Main Recipe

What You Need

Ingredients

Equipment

Instructions

  1. Warm the milk: Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
  2. Melt the butter: Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
  3. Add the flour: Add the flour and stir it quickly into the butter with a wooden spoon. As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.
  4. Cook the roux: Cook and stir the flour-butter mixture about 5 to 8 minutes. The butter and flour will dry out slightly and turn just a bit darker to a more golden color. Do not let it brown or darken; we are creating a "blond" or golden roux, where the flour has just been cooked.
  5. Add a few tablespoons of warm milk: Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
  6. Add the remaining milk and whisk: Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly. Whisk vigorously until smooth!
  7. Cook until thickened: Cook, stirring constantly, until starting to bubble and thicken. You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac 'n' cheese, or the base for a soufflé.

Recipe Notes



Brown Butter Ice Cream [The Kitchn] -- back to top

Brown Butter Ice Cream (from The Kitchn) -- (Original Post)

makes 1 quart

Place the butter in a wide stainless steel skillet over medium heat. Let the butter melt then let it cook, swirling the pan occasionally, until the butter is quite brown and smells toasted. Remove from the heat and let cool.

Mix the milk and cream in a heavy saucepan. Measure out 2-3 tablespoons of the milk and pour it into a separate bowl, then whisk in the cornstarch. Set aside.

Whisk the sugar and corn syrup into the milk mixture in the saucepan, and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then pour in the milk and cornstarch mixture and whisk to combine. Return to the heat and cook, stirring, for about one minute. Remove from the heat.

Combine the cooked milk mixture with the cooled brown butter in a blender or food processor. Carefully blend at high speed (hold the lid on with a towel!) until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.

Cool the milk and butter mixture in the fridge for at least two hours, or overnight. Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker in the last few minutes of churning.

Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving



Brown Butter Shortbread [Completely Delicious] -- back to top

Brown Butter Shortbread (from Completely Delicious) -- Original Post

Ingredients:

Note: For best results, use a high quality butter.

Directions:

1. In a small saucepan, melt the butter over medium low heat. Continue to cook the butter until it turns deep golden brown. Watch it carefully to make sure it doesn't burn. Pour the butter into a bowl and chill until solidified.

2. Preheat oven to 300 degrees and grease a 9 or 10 inch fluted tart pan with a removable bottom. Remove the butter from the fridge and let it come back to room temperature. You don't want it to be liquid at all, but it should still be soft.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth. Add the powdered sugar and beat on medium high speed until light and fluffy. Add the vanilla extract. Add the flour and mix until just combined.

4. Press the dough into the prepared tart pan. Use a knife to cut dough into 8 wedges and prick the dough with a toothpick or small dowel. Sprinkle with sanding sugar.

5. Bake until lightly golden brown, about 1 hour. Use a knife to re-cut the shortbread into wedges while the dough is still hot and soft. Let cool completely before serving.

6. Store shortbread at room temperature in an airtight container for several days.

Selected Comments:

SUZETTE — JANUARY 1, 2017 @ 3:28 PM

Warning to those who may try this recipe. It is based on a recipe using regular butter, which is usually about 80-82% water [fat]. (Kerrygold is 83%.) When you brown the butter, the moisture is all evaporates. This results in a crumbly dough and a cookie that tastes like flour. Take my advice and replace the missing moisture with a couple of tablespoons of milk or water. I threw out my first batch, tried it again with milk, and came up with a normal shortbread dough and an edible cookie. I also cooked it more like a half hour, since the first batch was hard as a rock in the center.

JW Note:

Martha Stewart's recipe is nearly identical but also adds 2 Tbsp of non-fat milk to the butter after it has browned. And uses 9 ounces of butter instead of 8



Buffalo Chicken Casserole (Paleo) [Jay's Baking Me Crazy] -- back to top

Paleo Buffalo Chicken Casserole (from Jay's Baking Me Crazy) -- Original Post

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6-8

Ingredients

Instructions

  1. Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
  2. While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
  3. Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
  4. Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
  5. Add the eggs, mix well, and pour mixture into the prepared pan.
  6. Bake for 30-35 minutes.
  7. Serve with additional ranch if desired.


Buffalo Chicken Chili [How Sweet Eats] -- back to top

Buffalo Chicken Chili How Sweet Eats --Original Post

Ingredients:

for topping:

Directions

Note: my slow cooker has the ability to sear and sauté, so I can do everything in the cooker. If yours does not do this, sauté the veggies in another pot on the stove, or just add everything into the slow cooker together and don’t worry about sautéing the veg!

Heat the olive oil in your slow cooker or in a saucepan over medium heat. Add the onions, celery, red peppers and garlic and stir. Stir in the paprika, chili powder, cumin, salt and pepper. Cook until the veggies soften slightly. Stir in the cooked, shredded chicken. Add in the beer and let it simmer until it reduces by about half. At this point, either transfer the mixture to your slow cooker or turn your slow cooker to the low setting. Add the crushed tomatoes, fire roasted tomatoes, wing sauce, pinto beans and cannellini beans. Cover and cook on low for however long you need – since the chicken is cooked, this chili is technically “done,” but letting it cook for a few hours will deepen the flavor! I like to cook it for about 4 hours on low, but you can cook it for 2 hours or even 8 hours – whatever you have. I would just keep it on the low.

When it comes time to serve, serve in bowls with toppings of extra wing sauce, grated cheddar cheese, crumbled blue cheese, green onions, chives, avocado and lime wedges!

(Also, if you prefer the ground meat texture to chili over shredded chicken, brown 1 pound of ground chicken with the veggies and use that as your meat instead!)



Buttercream Frosting [The Kitchn] -- back to top

Buttercream Frosting -- The Kitchn -- Original Post

Pre-Recipe:

Make Sure to Soften Your Butter
Basic buttercream starts with softened butter, but what does that mean exactly? Softened butter should be malleable without being melted or appearing greasy. If you press your fingertip into the butter, the impression should hold its shape. In most kitchens, it takes butter about 30 to 60 minutes to soften at room temperature. If you need to speed things up, unwrap the butter and cut it into smaller pieces!

Use Powdered Sugar
Unlike most other buttercream recipes (including those that start with a meringue base), this basic buttercream uses powdered sugar instead of granulated sugar. Since there is no heat added nor cooking required, powdered sugar melts and incorporates better than granulated sugar. Be sure to sift the sugar after measuring.

Treat Your Buttercream to Real Vanilla
To keep things from tasting too buttery or sugary, add vanilla! We are talking about real vanilla here. You only need to use a little, so be sure to go for the good stuff. Want to take it up a notch? Try vanilla bean paste!

Ways to Use Buttercream
While some of us find no problem in eating it by the spoonful, buttercream is usually part of a bigger recipe. Swirl it sky-high atop a cupcake, or fill and frost a layer cake with it. You can also spread it on sugar cookies, use it to frost brownies, or sandwich between shortbread!

Recipe

How To Make a Basic Buttercream

Makes about 2 1/2 cups

Ingredients

Equipment

Instructions

  1. Gather your ingredients: Remember to set your butter out for 30 to 60 minutes before mixing so it has time to soften. If you see any big clumps in your powdered sugar, sift it into a bowl so it will mix in more smoothly.

  2. Beat the butter: In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes, or until smooth.

  3. Gradually add in the sugar: Turn the mixer to low, and slowly add in the first 3 cups of sugar. Once incorporated, increase the speed to medium-low and mix until combined.

  4. Add the vanilla and cream: With the mixer back on low, add in the liquid ingredients and mix until combined.

  5. Whip until creamy: Once everything is incorporated, mix on medium until smooth and creamy.

  6. Add the remaining sugar: Decrease the speed of the mixer and add in the the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.

Recipe Notes



Cake Balls [The Kitchn] -- back to top

Cake Balls (from The Kitchn) -- Original Post

What you need

1 batch Dark Chocolate Cake
8 ounces cream cheese, softened
2 cups confectioner's sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)

Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.

In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.

Cake for Cake Balls

Chocolate Layer Cake
Makes three 9-inch round layers

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat the oven to 350°F. Grease and flour three 9-inch round baking pans. (Or, instead of flour, you can use cocoa powder, to match the color of the cake.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat with a mixer on medium speed for 2 minutes. Mix in boiling water. The batter will be quite thin. Divide the batter evenly between the prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center of each cake comes out clean.

Set the pans on wire racks and cool for 10 minutes. Then, lightly run a knife around the inside of the pans to help the cake edges release. Flip the cake pans over, one by one, and tap firmly with the palms of your hands. Carefully lift up the cake pan; the cake should release easily. If it doesn't drop right out, drape with a warm wet towel while continuing to tap.

Cool the cake layers completely before frosting.



Cava Grill’s Harissa [Well and Good] -- back to top

MOVED to My Recipe Book

Moved on 2017-03-22 to My Recipe Book

Cava Grill’s Harissa (from Well and Good) -- Original Post

Blend all ingredients together in a food processor, and enjoy!



Chicken Cobb Salad with Buffalo Ranch (Paleo/Whole30) [Paleo Running Momma] -- back to top

Chicken Cobb Salad with Buffalo Ranch (Paleo/Whole30) Paleo Running Momma

PREP TIME: 15 mins
COOK TIME: 10 mins
TOTAL TIME: 25 mins

Introduction

A Paleo Chicken Cobb Salad with all your favorites plus a creamy buffalo ranch dressing that you can make two ways - one with homemade mayo as a base and the other with coconut milk - both delicious and Whole30 friendly!

Serves: 4 servings

Ingredients

For the Salad

For the Buffalo Ranch - Mayo Version

Buffalo Ranch - Coconut Milk Version

Instruction

  1. Reserve 2-3 tbsp of bacon fat to cook the chicken, or use your cooking fat of choice. Season the chicken tenderloins with the salt and pepper, onion powder and smoked paprika and heat a large cast iron skillet (or grill pan) over med heat.
  2. Add the chicken to the pan and cook about 5 minutes on each side, adjusting heat as necessary. Make sure the chicken is cooked through, remove from heat, and set aside. Once chicken is cool enough to handle, chop into bite-sized pieces.
  3. To prepare the dressing, simply whisk together all the ingredients in a medium bowl until fully combined.
  4. Assemble all the salad ingredients, chopped cooked chicken and crumbled bacon in a large bowl (avocado last so it doesn't turn brown!), and garnish with green onion.
  5. Serve with the dressing on the side, or spoon the dressing on right before serving to toss with the salad. The dressing will be very creamy either way!
  6. Store leftover dressing in the refrigerator in an airtight container for up to 4 days. Enjoy!

  1. To avoid the avocado turning brown, cut in open and either chop or slice right before serving. 

  2. You can chop your salad greens if you prefer a full chopped salad 

  3. Optional - but I think it gives the dressing a nice touch 



Chicken Fajitas [Home Sick Texan] -- back to top

Chicken Fajitas (from Home Sick Texan) -- (Original Post)

For the chicken:

For the fajitas:

Method:

In a blender, mix together the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth, and add salt and black pepper to taste. Pour the marinade over the chicken, and marinade refrigerated for at least one hour.

To make the fajitas, drain the chicken from the marinade. In a large, heavy skillet, heat up 1 tablespoon of oil on medium heat. Add the chicken, and cook covered for about 5 minutes per side, or until the internal temperature is 160 degrees. Remove the chicken from the skillet, and allow to rest for 10 minutes.

Meanwhile, add the remaining 1 tablespoon of oil to the skillet, and cook the bell pepper and onion slices on medium heat until tender and soft, about 7-10 minutes. Add salt to taste. While the peppers and onions are cooking, heat up the flour tortillas by either cooking each one over a burner or in a hot, dry skillet for about 15 seconds per side or until they puff.

Slice the chicken and serve with the bell peppers, onions, warm flour tortillas, guacamole, pico de gallo and sour cream, so people can make their own tacos.

Yield: 4-6 servings

Note: If you can't find chiles de arbol just use serrano chiles. The taste will be a little brighter but still fiery.



Coconut Curry Turkey Meatballs [Wholesomelicious] -- back to top

Coconut Curry Turkey Meatballs (from Wholesomelicious) -- Original Post

PREP TIME: 5 mins
COOK TIME: 30 mins
TOTAL TIME: 35 mins

Serves: 6-8 servings

Ingredients

Directions

  1. Begin by preheating your oven to 375.
  2. Mix together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
  3. While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
  4. Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
  5. Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

  1. Turkey sausage can be hard to find without fillers and added sugar. You can also use ground pork, or all ground turkey as a replacement. 



Cast Iron Corn Bread [Homesick Texan] -- back to top

Cast Iron Corn Bread (from Homesick Texan) -- Original Post

Ingredients:

Instructions:

Preheat the oven to 450°F.

Put the drippings or oil in a large (10-inch) cast-iron skillet and place in the oven as it preheats.

In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Whisk together the egg and buttermilk then stir into the dry ingredients.

Take the skillet out of oven, and pour the hot oil into the batter and stir until well combined.

Pour the batter into the skillet and bake for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.



Crab & Avocado Hand Rolls (Temaki) [The Kitchn] -- back to top

Crab & Avocado Hand Rolls (Temaki) (from The Kitchn) -- Original Post

Makes 16 hand rolls

Ingredients

Directions

In a large bowl, combine the mayonnaise, scallions, crab meat, red pepper flakes (if using), and lime juice. Season with salt and pepper to taste, and mix well.

To assemble each roll, hold a piece of nori, shiny-side down, and scoop 2 tablespoons of the crab mixture onto the left side of the rectangle. The filling should be at a diagonal, running from the top left corner to the bottom center of the nori.

Top the crab with a slice of avocado, some cucumber, and sprouts. Fold the bottom-left corner of the nori over the filling before wrapping the long part of the nori around the crab and vegetables to form a cone.

Serve immediately — don’t let the nori get soft!



Creamy French Lentils with Mushrooms & Kale [The First Mess] -- back to top

Creamy French Lentils with Mushrooms & Kale The First Mess

Serves: 4

Notes: If you don’t have any white wine around or you choose not to consume it, a teaspoon of white wine vinegar or fresh lemon juice will substitute just fine. I serve this as a thick, stew-y mixture fit for serving over toast, but you could add extra vegetable stock/non-dairy milk to make it more soup-y if you like.

3/4 cup French green lentils, rinsed
1 tablespoon olive oil
1 medium shallot, fine dice (roughly 1/3 cup diced shallot)
1 lb (454 grams) mixed mushrooms, stemmed + sliced
sea salt and ground black pepper, to taste
1-2 cloves of garlic, minced
2 teaspoons fresh thyme leaves, minced
2 tablespoons white wine
2 teaspoons gluten-free tamari soy sauce
1 1/2 cups vegetable stock
1/3 cup unsweetened plant-based milk—I find carton coconut-based milk is preferable here (this one + this one are my go-tos)
3-4 kale stalks, stems removed + leaves sliced (1 ½ packed cups of sliced kale)
fresh bread or toasts, for serving

Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.

In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.

Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Stir the mushrooms. Add the drained lentils, vegetable stock and plant milk to the pot. Stir and bring the mixture to a boil.

Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

Serve hot with toasts or other accompaniments of your choosing.



Eggs Benedict [NYTimes] -- back to top

Eggs Benedict (from NYTimes) -- Original Post

Ingredients

Hollandaise

For the poached eggs

For the Benedict and Assembly

Preparation

Step 1: Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.

Step 2: Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)

Step 3: Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.

Step 4: Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.

Step 5: Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.

Step 6: Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.



Elotes (Grilled Mexican Street Corn) [Serious Eats] -- back to top

Elotes (Grilled Mexican Street Corn) (from Serious Eats) -- Original Post

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges

Directions

  1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  2. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.

  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.



Green Chile Stew [Chow Hound] -- back to top

Green Chile Stew (from Chow Hound) -- (Original Post)

Ingredients

Directions

  1. Heat oil to shimmering in a large saucepan or small Dutch oven over medium-high heat. Add ground pork and chopped onion, breaking apart pork into small pieces. When pork is no longer pink and onions are translucent, add garlic and cook for 30 seconds or so. Sprinkle with flour and stir to combine.

  2. Add potatoes and 1/2 cup green chile, reserving rest of green chile to add later if necessary. Add chicken stock and stir. Bring to simmer and cook, covered, until potatoes are just tender, 20-30 minutes.

  3. Add salt and pepper, then taste. If desired, add additional green chile, no more than a couple tablespoons at a time and simmering for one or two minutes after each addition before tasting. Remember that each batch of green chile is different in both flavor and heat, and it's always better to start small and go bigger, because there's not a lot you can do to tame a volcanic green chile stew. Remove from heat.



Green Chile Stew [Santa Fe School of Cooking] -- back to top

Green Chile Stew (from Santa Fe School of Cooking) -- (Original Post)

Ingredients

Directions

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, sauté the onions until golden. Add the garlic and sauté 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, un- til the potatoes are tender. Add the green chile and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

Side Bar: At the school we use locally grown green chile when making the stew. It is roasted over a fire or gas flame, peeled and chopped. When the chile is not in season, we use roasted, peeled, chopped, frozen green chile. You could also use freeze-dried green chile in place of the fresh. A combination of mild and hot chiles produce a more balanced flavor.



Grilled Butterflied (Spatchcocked) Chicken [Serious Eats] -- back to top

Grilled Butterflied (Spatchcocked) Chicken (from Serious Eats) -- Original Post

Food Lab Post -- PDF Local Copy

For the best grilled chicken, start it off with a slow-cook over the cooler side of a two-level grill to allow the skin to dry and get ready to crisp. Finish it off directly over the hot coals to crisp up the skin until crackly and charred.

Ingredients

Directions

1. Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

3. Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill if using a charcoal grill. Cook until instant read thermometer inserted into deepest part of breast registers 110°F. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. If using a gas grill, reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature.

4. Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve.



Healthy Pumpkin Bread [Cookie and Kate] -- back to top

Healthy Pumpkin Bread (from Cookie and Kate)

This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.

Ingredients

Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

3. Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Notes



Hot and Sour Tumeric Chicken Soup -- back to top

Hot and Sour Tumeric Chicken Soup (from Simple Thai Food) -- Original Post

I do not think there has ever been any cold or flu in my adult life that has not been cured by this southern Thai herbal chicken soup. There is something about its bright golden color that makes me feel like I am sipping liquid sunshine. This underrated regional Thai dish deserves as much recognition internationally as its more famous central cousin, tom yam.

This recipe is from the southern-born mother of a friend of mine. She allows for the use of boneless, skinless chicken as long as chicken stock is used. When she makes this classic at home, however, she always makes it with a kai ban, a small, less voluptuous free-range chicken that is cut into small bone-in pieces and simmered until tender. The innards, including the delicious ovaries of the bird, go into the pot, too.

If you cannot find fresh turmeric, she agrees that ground turmeric is an acceptable substitute. The only thing that she is adamant about is that salt must be used and not fish sauce.

SERVES 4

Ingredients

Directions

Trim off and discard the leafy parts of the lemongrass stalk, remove the tough outer leaves of the bulb portion until the smooth, pale green core is exposed, and trim off the root end. Quarter the bulb portion crosswise and smash the pieces with a pestle, the side of a cleaver, or a heavy object until they are bruised and split.

In a 2-quart saucepan, combine the stock and turmeric and bring to a boil over high heat. Turn down the heat until the stock is at a gentle boil. Add the lemongrass, galangal, lime leaves, and salt and simmer for 1 minute. Add the chicken and the white parts of the green onions, stir, and turn up the heat slightly to return the liquid to a gentle boil. Once the chicken is cooked through, after about 5 minutes, add the green parts of the green onions and remove the pan from the heat.

Stir in the chiles and lime juice. Taste for seasoning and correct if needed. The soup should be predominantly sour, then salty. Ladle into individual serving bowls, garnish with the cilantro, and serve piping hot.



Marshmallow Spider Web Cake Decoration -- back to top

Marshmallow Spider Web Cake Decoration (from The Cake Blog) -- Original Post

Supplies

Cake
White Fondant
Marshmallows (8 oz)

STEP 1: Cover your cake(s) in white fondant.

STEP 2: Place marshmallows into a microwave-safe bowl. Heat for 30 seconds.

STEP 3: Stir marshmallows. {Warning. Hot marshmallows will burn. And it hurts!}

STEP 4: Keep stirring.

STEP 5: Stir, stir, stir some more! Stir until marshmallows are cool enough to touch.

STEP 6: This is where it gets messy. Or fun, depending on how you look at things. Using both hands, stretch a small glob of marshmallow out into a long, thin, stringy strand. Way, way longer and thinner than what is shown above (it was hard to get a picture of this exactly… especially with marshmallow covered hands).

STEP 7: Start wrapping the stringy marshmallow around your cake. Go up, down, around and around. Diagonal. Every which way. There is no right or wrong way for a spider web to look. Just start wrapping. Go light at first until you get the hang of it. Less is more! And thinner strands look better in the end.

STEP 8: Continue to pull, stretch and drape marshmallow strings. Going every direction way you possibly can.

STEP 9: Cover second tier in marshmallow strings. Stack both tiers together.

STEP 10: Add additional marshmallow strings to both tiers, draping some from one tier to the next. Add a spider with long, spindly legs. And you’re done!

BAKERS NOTE: I should have taken pictures while making the spider. My bad. But he’s made of fondant and very straightforward. One oval for his body. A smaller circle for his head. And eight very long, exaggerated legs to make him extra creepy! Hey, a big spider had to be responsible for such a crazy cobweb!

ADDITIONAL NOTE: I realize I could have written this tutorial with much fewer steps. But I was having fun with sticky marshmallows and my new chalkboard backdrop! What to do you think? Do you like it? Want to see more of it in future posts?

spider_web_diy.jpg



Mayo (Whole 30) -- back to top

Mayo (Whole 30) (from Whole 30) -- Original Post

JW Note: See the tips first. They are important

Ingredients:

Instructions:

Ingredient tips and tricks

The mustard powder, salt, and lemon juice don’t really matter, but the oil choice does.

Choose a light-tasting, light-colored oil; preferably one low in polyunsaturated fat.

First, make sure you use light olive oil, not extra-virgin. (The EVOO tastes way too heavy.) You can also use a high-oleic safflower or sunflower oil. The seeds used to make these oils have been bred to contain more healthy monounsaturated fats and less polyunsaturated fats, making their nutrition profile almost identical to olive oil. (Note, this is not the same as genetically modifying the seeds—these are not GMO products.) The flavor of all three of these oils is very mild, making it ideal for mayonnaise. You could use avocado oil, but we find the overall flavor too heavy, and don’t recommend it.

Bring it all to room temperature.

All of your ingredients need to be at room temperature. This is really important for the emulsification process. It’s usually not an issue for the oils or the spices—these are generally left in the pantry. Keep one lemon on the counter at all times, because warming up a lemon from the fridge takes a few hours. To quickly warm your egg, place in a cup of hot water for about three minutes—easy. (If planning ahead, you can also leave your egg out on the counter overnight. Yep, you can really do that.)

Preparation tips and tricks

Listen to me right now: don’t bother busting out a 17-piece food processor just to make mayo. We swear by our stick blender for this recipe (among other things). They’re cordless, far easier to clean up than a blender or food processor, and relatively inexpensive. This Cuisinart is our favorite, at only $35.

Also, please don’t try to whisk mayo by hand. I know some recipes say you can do this. Scientific studies (in our house) have proven this is not humanly possible, and will probably give you a newly discovered inflammatory condition called Mayo Elbow. Don’t even bother. You’re welcome.

The slower you pour, the thicker the mayo.

To get started, you can dump the initial ingredients (the 1/4 cup of oil, egg, mustard powder, and salt) into a bowl or processor and just mix—you don’t have to be careful with the first part. When you get to the “slowly drizzle” part, though, take it seriously. Pour the remaining cup of oil in too fast and you’re left with a soupy, runny mess. The emulsion comes together best when you pour as thin a stream into the bowl as possible. I use a Pyrex spouted measuring cup to make pouring easier, but you can also use a tip from our friend Michelle at Nom Nom Paleo and buy an empty ketchup dispenser to slowly squirt a thin stream of oil into the bowl.

Pour. Slowly. So slowly you start to bore yourself. The slower you pour, the thicker your mayo. If you’re using a stick blender, use a stainless steel mixing bowl with a non-skid bottom so you can pour with one hand and mix with the other. (Or place your bowl on a silicone trivet so it stays put.) Stay away from copper or aluminum bowls here—the lemon juice can react with the metal and impart a metallic taste into your mayo.

Save the lemon juice for the very end.

Finally, add your lemon juice as the last step, after your mayo has thickened up. We have no scientific evidence to support this, but our theory is that the acid in the lemon juice can mess with the emulsification process. We had far more mayo fails when we added the lemon juice first—but since leaving it until the end, zero problems. We like our mayo really lemon-y, but the more juice you add, the thinner the mixture will become. You can always err on the lighter side and add just a tablespoon now, then add more if a recipe for tartar sauce or ranch dressing calls for it.

If you have a mayo fail...

Generally, fails happen because (a) some ingredients were cold instead of room temperature, or (b) you poured the oil too quickly. If you get all the way through the process and your mayo fails to emulsify, all is not lost. Just use that batch for salad dressings, where it’s less important that the mayo be thick and creamy. The flavor is the same, and you can shake it up before pouring to create a temporary emulsion.



Meatballs Marsala [Smitten Kitchen] -- back to top

Meatballs Marsala -- from Smitten Kitchen "Every Day" (book) via Shutterbean (Original Post)

serves 4

Ingredients

Meatballs:

1 lb. ground chicken
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, minced
1 teaspoon kosher salt, plus more for the onion
1/2 cup panko bread crumbs
1 large egg
1/4 cup milk (or water)
freshly ground black pepper

Sauce

1/4 cup dry Marsala, sherry or Madeira
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 3/4 cups chicken stock or broth
1/4 cup heavy cream
salt and freshly ground black pepper

assembly

12 oz. wide egg noodles
1 tablespoon butter
4 teaspoons minced fresh chives

Directions

Meatballs

Place the chicken in a large bowl. Heat a large heavy sauté pan over medium heat. Add half the olive oil and butter. When the oil & butter is hot, add onions and a pinch or two of salt. Cook, stirring until the onion is a deep golden brown, 5 to 7 minutes. Cool slightly and, then add to the bowl with chicken, along with panko, egg, milk or water, 1 teaspoon salt, and many grinds of black pepper. Stir to combine. Scoop out 2 tablespoons of the meatball mixture and form meatball with hands. Repeat with remaining meat mixture.

Add the remaining butter and oil to your frying pan over medium heat. Arrange the meatballs in one layer. They will seem very soft, but as soon as they’ve been cooked for a couple of minutes they will begin to hold together better. Brown on all sides and remove with a slotted spoon and drain on paper towels.

Sauce:

Pour in the Marsala, and simmer until it’s almost completely cooked off, scraping up any browned bits that have been stuck to the pan. Add the butter to the pan and let it melt, then whisk in the flour, cook the mixture stirring for 1 minute. Slowly add the broth, whisking the whole time. Add the cream, and bring the mixture to a simmer, then add salt and pepper to taste. Return the meatballs to the pan, turn to coat them in the sauce, reduce the heat to medium-low and cover; let them simmer in the sauce for 10 minutes. Check meatballs to see if they’re cooked through. Add more cooking time if needed.

meanwhile, cook the noodles:

Bring a large pot of salted water to a boil, cook the noodles according to package directions. Drain.

finish:

Place the noodles in a bowl and toss with butter. Add meatballs and pan gravy on top. Garnish with chives.



Milk Punch Cocktail [NYTimes] -- back to top

Milk Punch Cocktail (from NYTimes) -- Original Post

Intro

With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.

Ingredients

Directions

In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.



Miso Marinated Cod [Rasamalaysia / Nobu] -- back to top

Miso Marinated Cod (form Rasamalaysia / Nobu) -- Original Post

Adapted from: Nobu: The Cookbook

Ingredients:

For the marinate:

Method:

Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.

Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.

Preheat oven to 400 degree F.

Preheat an indoor grill at the same time.

Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.

Transfer the fish fillets to the oven and bake for 10-15 minutes.

Add a few extra drops of the marinate on the plate and serve hot.

Cook’s Notes:

You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.

There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.

I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.

Use 5 tablespoons miso if you prefer a deeper miso flavor.



Moroccan Grilled Lamb Kefta Brochettes [Serious Eats] -- back to top

Moroccan Grilled Lamb Kefta Brochettes (from Serious Eats) -- Original Post

Ingredients

1 1/2 pounds ground lamb or beef (or a combination)
1/4 cup loosely packed chopped parsley
1/2 cup loosely packed chopped cilantro
1 tablespoon chopped fresh mint (optional)
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground mace, or 1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne, or more to taste
1 tablespoon salt
1 medium red onion, grated
olive oil as needed

Directions

1. If using wooden skewers, soak them in a shallow dish of water while preparing the meat.

2. In the meantime, in a medium bowl, combine ground meat and remaining ingredients except the onion and olive oil. Incorporate most of the grated onion, taking care to not make the mixture too wet; it should remain somewhat sticky, like the texture of sausage. If the meat is relatively lean, add some olive oil.

3. Take a palmful of meat and press it around the middle of a skewer, then roll it lightly on a cutting board or between your palms to form an even "sausage" around the skewer about 6 inches long. Repeat with remaining skewers and meat.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill the skewers, turning once, until firm to the touch and cooked through. Serve hot.

Site Commentary

What Worked: The texture of these kefta were phenomenal, incredibly juicy. I'm pretty sure this has everything to do with the grated onion, which adds moisture and keeps the mixture from being too dense (while also adding flavor of its own).

What Didn't: Though I followed the recipe closely, I found that my mixture was a little bit too wet by the time I went to shape it on the skewers. This made grilling and turning the keftas difficult. Next time, I'd mix the meat and spices first, then add in just enough onion to moisten it.

Suggested Tweaks: A combination of beef and lamb would also work well.



Moroccan Lemon and Cardamom Meatballs [The View from Great Island] -- back to top

Moroccan Lemon and Cardamom Meatballs The View from Great Island -- (Original Post)

Ingredients

for the meatballs

for the sauce

garnish

Instructions

  1. Set oven to 350F
  2. Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl. Mix everything together using your fingertips. You want to get all the ingredients evenly distributed without compacting the meat.
  3. Form walnut sized meatballs from the mixture. You can do this several hours ahead of time if you want, but be sure to cover the meat completely with plastic wrap and refrigerate until needed.
  4. Cover the bottom of a heavy pan with the olive oil and heat until hot. Work in batches so you don't crowd the pan, and brown the meatballs on all sides. Add more oil as necessary.
  5. Place the meatballs on a baking sheet and bake for about 12 minutes, or until cooked through. (Ground lamb should be cooked to about 170F)
  6. Meanwhile make the sauce by mixing the tahini and lemon juice, and then adding enough water to make a thin sauce. Salt it to taste.
  7. Serve the meatballs hot from the oven, nestled in the sauce. Garnish with more pine nuts, herbs, and a sprinkling of sumac or paprika.

Notes

To remove seeds from cardamom pods, lightly crush the pods with a rolling pin to open them. Remove the black seeds and toast in a dry pan over medium heat for a couple of minutes, moving the seeds constantly, until they are fragrant. Then grind them with a spice or coffee grinder. This recipe is inspired by Yotam Ottolenghi



Warm Chicken Salad with Mustard-Thyme Vinaigrette [Good House Keeping] -- back to top

Warm Chicken Salad with Mustard-Thyme Vinaigrette (from Good House Keeping) -- Original Post

Ingredients

3 slice bacon
3 green onions
1/3 c. cider vinegar or red wine vinegar
1 tbsp. olive oil
1 tbsp. grainy Dijon mustard
2 tbsp. fresh thyme leaves
1/2 tsp. salt
3 c. skinless rotisserie chicken meat
1 Red Delicious, Gala, or Fuji apple
1 bag baby spinach

Directions

1. In nonstick 10-inch skillet, cook bacon over medium heat 5 to 6 minutes or until browned, stirring occasionally. Add green onions and cook 1 minute, stirring. Remove skillet from heat. Stir in vinegar, oil, mustard, thyme, and salt.

2. Meanwhile, in large serving bowl, toss chicken with apple and spinach until combined.

3. Pour hot dressing over chicken mixture. Toss until salad is evenly coated. Serve immediately.



Orange Cornmeal Cake -- back to top

Orange Cornmeal Cake (From Better Home and Gardens 1) -- Original Post

MAKES: 8 SERVINGS
HANDS ON: 20 MINS
TOTAL TIME: 1 HR 35 MINS

Ingredients

Directions

1. Preheat oven to 350 degrees F. For batter: In a medium bowl stir together the flour, cornmeal, baking powder, and 1 tsp. salt. In a large bowl beat the 3/4 cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar. Beat 1 minute or until fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each until combined. Alternately add the flour mixture and milk, beating on low between each addition until just combined. Stir in the orange zest and the 2 tsp. vanilla; set aside.

JW Note: We think this means, alternate adding flour and milk

2. Heat a 12-inch cast-iron skillet over medium heat for 1 to 2 minutes. Add the 1/2 cup butter. Stir the butter around until melted and the bottom of skillet is coated. Whisk in the brown sugar, 1 1/2 tsp. vanilla, and 1/8 tsp. salt. Bring to boiling; boil 1 to 2 minutes or until thickened and caramelized. Stir in the thyme leaves. Remove from heat. Lay the orange slices in one even layer in the bottom of the skillet. Spoon batter over oranges; spread evenly.

3. Bake 45 to 50 minutes or until top is golden and knife inserted near center comes out clean. Cool in skillet 5 minutes. Invert onto a serving plate; transfer any fruit stuck in skillet to cake. Cool 20 minutes. Garnish with thyme sprigs.

Nutrition Facts (Orange Cornmeal Cake)

Per serving: 629 kcal cal., 33 g fat (19 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 172 mg chol., 463 mg sodium, 76 g carb., 2 g fiber, 45 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet


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Oyakodon (Japanese Chicken and Egg Rice Bowl) [Serious Eats] -- back to top

Oyakodon (Japanese Chicken and Egg Rice Bowl) (from Serious Eats) -- Original Post

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at home, with minimal ingredients, in about 20 minutes. With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot rice bowl has been a huge time-saver for me in the kitchen.

Why It Works

Ingredients

To Serve:

Directions

  1. Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
  2. Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream (see note above), holding your chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
  3. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note above). Garnish with remaining half of sliced scallions and togarashi. Serve immediately.

Notes

Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors. Chicken breast can be used in place of chicken thigh if you prefer. Mitsuba is a Japanese herb similar to parsley. It can be found in Japanese grocery stores; omit it if unavailable. Togarashi is Japanese chili powder, which comes in both ichimi (chilies only) and shichimi (chilies blended with other dried aromatics) versions. Either will work on this dish. For a richer finished dish, use 4 eggs, reserving 2 of the yolks. Beat the extra egg whites together with the remaining eggs in step 2, then add the reserved egg yolks to the finished bowls just before serving.

Video



Pargiyot Three Ways [Zahav] -- back to top

Pargiyot Three Ways [Zahav] -- Original Post

PARGIYOT THREE WAYS
Serves 4

Pargiyot Translates as “baby chicken.” I saw this at a restaurant with my mother in Kfar Saba, where she lives, and she laughed when I asked her if they were using poussin (real baby chicken). “Pargiyot is chicken thighs,” she said. I guess the marketing people took over! Chicken has a mild reputation, but the flavor of chicken cooked over charcoal is ridiculously good. The dark meat of chicken thighs is ideal for the grill—it’s far easier to keep succulent than white. Chicken takes a marinade incredibly well. For our staple marinade at Zahav, I puree onions in the blender with lemon juice, garlic, oil, salt, and tons of parsley. The interaction of the onion juice with the coals infuses the chicken with the pure essence of the grill. The sugars in the onions caramelize into smoky sweetness, and the lemon and parsley turn the flavor bright and fresh.
At Marigold Kitchen, I kept a hibachi just outside the back door and when an order came in, I’d run outside with a marinated chicken thigh and throw it on the grill. If I left it on the fire a minute or two too long, the customers never knew. A basic marinade (for any meat) can be adapted in so many ways. Three favorites: The first, based on Zahav’s, is greenish—onion, lemons, and parsley; the second relies on harissa for its red and spicy trip to North Africa; and the third has a base of amba, the Iraqi pickled mango that gives the chicken a totally Middle Eastern curry flavor, hence its color.

Ingredients

Onion Marinade

1½ cups roughly chopped onions
1 cup roughly chopped fresh parsley
  Juice of 2 lemons
¼ cup canola oil
1 garlic clove
1 tablespoon kosher salt

Harissa Marinade

1½ cups roughly chopped onions
¼ cup canola oil
¼ cup harissa (see recipe or store-bought)
3 tablespoons lemon juice
1½ teaspoons kosher salt

Amba (Mango Pickle) Marinade

1½ cups roughly chopped onions
1 cup amba puree (see sidebar)
¼ cup canola oil
½ teaspoon kosher salt
2 tablespoons water

Directions

For Any Of The Marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture.

Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days.

When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.



Peanut Butter and Pumpkin Dog Treats [All Recipes] -- back to top

Peanut Butter and Pumpkin Dog Treats (from All Recipes) -- Original Post

Ingredients

2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
  3. Bake in preheated oven until hard, about 40 minutes.


Pizza Beans -- back to top

Tomatoes and Gigante Bean Bake / Pizza Beans -- from Smitten Kitchen "Every Day" (book) (Original Post)

Makes 8 servings

Ingredients

Directions

Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2½-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to ¾ cup broth, ¼ cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.

If your pan isn’t oven proof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.

Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Notes

These beans are called fagioli corona (in Italy), gigante/gigandes (in Greece), Royal Corona (by Rancho Gordo, where I ordered mine), and other names.
For a meaty variation, brown some fresh sweet or spicy Italian sausages (about ¾ pound or 340 grams) with the vegetables.

Bean Cooking Note: This recipe was originally designed as a long oven-braise that began with dried beans. I recommend you cook your beans in advance. Because they’re very big, I usually soak them for 12 to 24 hours in salted water, then simmer them for a couple hours; you could also use a slow cooker on HIGH (usually 4 to 6 hours, but it will vary), or a pressure cooker (about 20 minutes, with variance), or bake them in the oven at 325 degrees for approximately 70 to 90 minutes after bringing them to a simmer on the stove.



Pub Cheese [How Sweet Eats] -- back to top

Pub Cheese (from How Sweet Eats) -- Original Post

Ingredients:

for serving

Directions:

The first step is to flatten the beer! Remove as much of the carbonation as possible. Add the beer to a bowl and whisk it well - off and on for 5 to 10 minutes. Set it aside.

Place the cheeses and garlic in a food processor and pulse until it’s in coarse crumbs. Add the Worcestershire, mustard, hot sauce and salt and blend until combined. With the processor on, slowly stream in the beer until the mixture is smooth, about 5 full minutes. The cheese will look mousse-like. Scoop it into a bowl, top it with the chives and serve!



[Vermont Spiced] Pumpkin Cake [Food52] -- back to top

[Vermont Spiced] Pumpkin Cake Food52 -- Original Post

Author Notes: Adapted from an old Land O'Lakes recipe, this tender and moist cake is exactly what I want to eat in fall weather. Pumpkin and evaporated milk give it a delicate crumb, and lots of warm spices add layers of flavor. —Posie Hardwood

Makes two 9-inch layers

For the cake:

For the frosting:

Directions

1. Preheat the oven to 325° F. Butter and flour two round 9-inch cake pans (I used a sheet cake pan and punched out my layers using a ring mold, hence the many layers in the photo).

2. Whisk together the flour, salt, spices, baking powder, and baking soda in a large bowl and set aside.

3. In a separate bowl or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each addition.

4. Add the pumpkin, evaporated milk, water, and vanilla, mixing after each addition.

5. Add the dry ingredients and beat until just combined.

6. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the cake springs back to the touch and pulls away from the sides of the pan. Let cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool fully. It's best to chill the cakes in the refrigerators before frosting them.

7. For the frosting: Beat together all the ingredients in a large bowl until smooth and fluffy.

8. If you want a cake with more layers, slice your two layers in half horizontally. Frost between each layer and top with more frosting. Leave the sides unfrosted if you like, or cover them with a thin layer of frosting.



Pumpkin Pie Energy Bites [Paleo Grubs] -- back to top

Pumpkin Pie Energy Bites (from Paleo Grubs) -- Original Post

Ingredients

Instructions

1. Place the dates into a small bowl and cover with water. Let soak for 10 minutes, then drain.

2. Place the pecans into a food processor and pulse until finely ground. Add in the rest of the ingredients, including the soaked dates. Pulse until combined. Adjust the spices to taste. Place into the refrigerator for 30 minutes to chill.

3. Use your hands to form the dough into small balls. Store in the refrigerator in an airtight container.

Notes

Servings: 16 balls
Difficulty: Easy



Satay Set (Marinade + Sauce + Relish) -- back to top

Satay (and Satay Sauce) (from From Simple Thai Cooking) -- (Original Post)


Our Notes


Pork Satay

Intro

Thai-style satay is served with a flavorful yet mild and slightly sweet peanut sauce based on curry and coconut milk. A light, refreshing side of cucumber and shallot relish cleanses the palate between bites and counterbalances the richness of the pork and the sauce. In most places in Bangkok, thick slices of white bread, toasted on the grill and cut into bite-size pieces, are served as part of a satay set.

If you actively look for a way to make satay complicated, you will find it. I like this quick and easy version, however. It comes from one of my grandparents’ former employees, who left her job to run a pork satay shop. One of the tricks that she shared with me is the addition of pineapple juice to the marinade to tenderize the pork and keep it moist. The marinade is heavy on dried spices and does not contain pulpy fresh herbs, which is more in line with the way Chinese vendors—the people who have popularized the pork version of this dish in the central part of Thailand—do it. (It is also the way I like it!) If you prefer to make chicken satay, you can substitute the same weight of skinless, boneless chicken breasts or thighs for the pork.

Thais do not use any silverware when eating satay. Instead, they use the bamboo skewer left behind after finishing a piece of meat to pick up the cucumber, shallot, and pepper in the relish and to dip the toast in the peanut sauce. SERVES 4 TO 6

Recipe

Slice the pork into strips about 3 inches long, ¾ to 1 inch wide, and ¼ inch thick. In a bowl, combine the pork, turmeric, coriander, cumin, sugar, ½ cup of the coconut milk, and the pineapple juice and mix well. Cover and refrigerate for at least 2 hours or up to 8 hours.

While the pork is marinating, soak 24 bamboo skewers in water to cover for at least 30 minutes or up to 12 hours.

To grill the satay, prepare a medium fire in a charcoal or gas grill. If using charcoal, allow the charcoal to develop a gray ash before you start grilling. Oil the grate with vegetable oil. (Alternatively, heat a well-oiled stove-top grill pan over medium heat until hot or preheat the broiler and oil a broiler pan.)

While the grill is heating, remove the pork from the marinade and the skewers from the water. Thread 2 strips of pork onto each skewer, filling each skewer about three-fourths full and leaving the bottom one-fourth empty to use as a handle. In a small bowl, stir together the remaining ½ cup coconut milk and the water to use for basting. Place the bowl and a small basting brush near the grill.

Working in batches if necessary to accommodate all of the skewers, arrange the skewers on the grill grate directly over the fire and grill, brushing the skewers lightly with the coconut milk mixture and turning them once until the pork is cooked through, about 5 to 8 minutes. (If using a stove-top grill pan or the broiler, cook the skewers the same way using roughly the same timing.) Grill the bread slices, turning once, just until toasted on the outside but still soft on the inside.

Cut the toasted bread into bite-size pieces. Arrange the skewers on a platter with the bread alongside. Accompany with the cucumber relish and the satay sauce. (The cucumber relish should be enjoyed as a palate cleanser, similar to the pickled ginger served on the side of your sushi.)

Satay Sauce

Intro

Both of the following recipes make a great Thai-style satay sauce. One is the quick, easy, and somewhat unconventional recipe that my whole family has loved and used for decades. It calls for unsweetened, unsalted natural creamy peanut butter—essentially ground roasted peanuts, always with a layer of oil on top—and two nontraditional ingredients, granulated sugar and distilled white vinegar, and is ready in less than 10 minutes. The second recipe is more time-consuming, though not by much, and uses ground peanuts. Choose the one that works best for you. I like them both, though the less-easy version is more similar to what you get on the streets of Bangkok.

Regardless of which method you use, the sauce can be packed into an airtight container and refrigerated for up to 2 to 3 weeks or frozen for 3 to 4 months. Thaw, if frozen, and reheat to slightly warmer than room temperature before using. Also, because the sauce tends to thicken during storage, you will need to thin it with water to the desired consistency. MAKES 3 ½ TO 4 CUPS

The Easy Version

In a 2-quart saucepan, combine the coconut milk, curry paste, peanut butter, salt, water, vinegar, and ½ cup of the sugar and bring to a gentle boil over medium heat, whisking constantly. Turn down the heat to low and let the mixture simmer, whisking occasionally to keep the bottom from scorching, for about 3 minutes, until the sauce is homogenous and smooth. Taste and whisk in more sugar if you prefer a sweeter sauce, making sure the added sugar dissolves. Remove the pan from the heat and let the sauce cool to room temperature or slightly warmer than room temperature before serving.

The Less-Easy Version

In a 2-quart saucepan, combine the curry paste, oil, and ½ cup of the coconut milk and fry over medium-high heat until the curry paste is fragrant and the coconut fat separates, about 2 minutes. Add the remaining 1 cup coconut milk, sugar, salt, tamarind, water, and peanuts and cook, stirring constantly, until the mixture is homogenous and a thin layer of oil forms on its surface, about 2 to 3 minutes. Remove the pan from the heat and let the sauce cool to room temperature or slightly warmer than room temperature before serving.

Cucumber Relish

Intro

This fresh relish is also called quick pickled cucumber. It is usually served with South Asian– or Middle Eastern–influenced Thai curries, which are made with warm dried spices and are not as hot or herbal as some indigenous Thai curries. I recommend that you serve this condiment along with kaeng kari kai the way it is often done in Thailand. Ajat is also an indispensable part of a satay set; the tartness, the crunch, and the heat all bring a nice balance to the grilled meat and the rich peanut dipping sauce. MAKE ABOUT 1 CUP

Recipe

In a small saucepan, combine the sugar, vinegar, water, and salt and bring the mixture to a gentle boil over medium heat, stirring, just until the sugar dissolves. Remove the pan from the heat and let the syrup cool completely.

Stir the cucumber, shallot, chile, and cilantro into the cooled syrup seconds before you serve the relish, as the cucumber will get mushy and dilute the syrup with the moisture that it releases.



Sausage, Egg, and Cheese Bread Boats [The Kitchn] -- back to top

Sausage, Egg, and Cheese Bread Boats (from The Kitchn)

Serves 12

6 demi baguettes (each about 8 inches long)
24 large eggs
1/2 teaspoon kosher salt
1 cup full-fat sour cream
Olive oil
12 ounces breakfast sausage, cooked and crumbled
3 cups shredded cheddar cheese, divided
6 scallions, green and white parts thinly sliced, divided

Arrange a rack in the middle of the oven and heat to 350°F.

Cut a deep-V into the top of each baguette. Remove the tops and the soft interior of the bread, leaving no more than a half-inch on the bottom and sides of the baguettes (save the tops and interior for another use); set aside.

Whisk together the eggs in a large bowl. Whisk in the sour cream and salt. Place the hollowed baguettes on a baking sheet. Use a brush to coat the outside of the bread with a thin layer of olive oil.

Divide the sausage between the baguettes. Sprinkle about half of the cheese over the sausage. Set aside 2 tablespoons of the scallions, then sprinkle the remaining scallions over the sausage and cheese.

Pour the egg mixture into each baguette, filling each not quite to the top. Be sure not to overfill the bread. You will not use all of the egg mixture at first. Allow the eggs to settle and soak into the bread, 1 to 2 minutes. Top off each baguette with more eggs as needed. Top each baguette with the remaining cheese and scallions.

Bake until the eggs are set and golden-brown, 30 to 35 minutes. Let the sandwiches cool on the baking sheet for about 5 minutes before cutting the loaves in half and serving.

Reheating: If not serving immediately, allow the egg boats to cool completely. Cut each baguette in half and wrap tightly in aluminum foil. Store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.

Recipe Notes



Scotch Eggs [Stupid Easy Paleo] -- back to top

Paleo Breakfast Sausage Scotch Eggs Recipe (from Stupid Easy Paleo) -- Original Post

Author: Steph Gaudreau
Prep time: 30 mins Cook time: 20 mins Total time: 50 mins
Serves: Makes 6

Ingredients

Instructions

  1. Start by cooking the eggs. I steam them instead of hard-boil because the shell comes right off. To do that, place a medium pot on the stovetop, and fit with a steamer basket. Add an inch of water to the pot, and bring the water to a boil. Place the eggs into the steamer basket, cover and steam for 10 minutes. Set up a medium bowl with ice and water. When the time is up, plunge the eggs right into the ice bath. Cool for at least 10 minutes and peel.
  2. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or foil.
  3. In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and optional honey. Mix until combined but don't over mix; that'll make the meat tough. Now it's time to assemble the Scotch eggs.
  4. For each scotch egg: Fill a 1/3 cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle like you're making a burger.
  5. Put the egg in the center. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Make sure there are no cracks and that the meaty suit of armor is uniform.
  6. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Notes

Homemade Gingerbread Spice Mix

(from Stupid Easy Paleo)

Serves: about 1/2 cup

Ingredients

Instructions

  1. Mix all the spices in a small bowl.
  2. Seal in an airtight jar. (I like small Mason jars for this job.)


Shoo Fly Pie [NY Times] -- back to top

Shoo Fly Pie (from NY Times) -- Original Post

Ingredients

Directions

Heat oven to 450 degrees.

Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.

Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.



Skirt Steak with Chimichurri [The Kitchn] -- back to top

Skirt Steak with Chimichurri (from The Kitchn) -- Original Post

Serves 4

Ingredients

For the chimichurri:

For the steak:

Instructions

Preheat the broiler and coat a broiler pan with cooking spray.

For the chimichurri: Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, coriander, cumin, salt, and pepper in a blender. Process, shaking the blender if needed, until smooth, 2 to 3 minutes.

For the steak: Combine the chili powder, salt, black pepper, and cayenne, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared rack and broil 3 to 4 minutes per side for medium rare. Transfer to a cutting board and allow the meat to rest 5 minutes. Cut across on the diagonal into 1/4-inch to 1/2-inch wide strips. Serve drizzled with the chimichurri sauce.



Soup Dumplings [My Name is Yeh] -- back to top

Soup Dumplings -- from My Name is Yeh -- Original Post

Ingredients

4 tb butter
1/2 c water
1 c flour
1 tsp salt
1 tsp sugar
a dash of nutmeg
2 large eggs

Directions

melt butter, add water, bring to a boil, and remove from heat. stir in flour. cool and then stir in salt, sugar, and nutmeg. beat in eggs, one at a time, until smooth. drop by teaspoon into boiling soup. simmer for 10 minutes.

Justin's Directions

(I think the original ones leave a lot to be desired and make life harder)

  1. Combine all dry ingredients and set aside
  2. Melt butter and water until just boiling
  3. Add dry ingredients and stir. Let cool
  4. Beat eggs and combine. Mix well. It will take some time and effort to get a good mixture.
  5. Add to boiling soup at the rolling boils (since this is the hottest part). Simmer covered for at least 10 minutes.


Sous Vide Carrots [Serious Eats] -- back to top

Sous Vide Carrots Serious EatsOriginal Post

Ingredients

Directions

1. Preheat sous-vide precision cooker to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.

2. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.



Sous Vide Duck Breast [Serious Eats] -- back to top

Sous Vide Duck Breast (from Serious Eats) -- Original Post

Intro

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 130°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving.

The thickness of the skin means that you can also crisp it more gently post sous-viding, unlike a steak which requires blazing high heat to cut back on cooking time and prevent the interior from overcooking. The skin acts as an insulator, preventing the meat inside from taking on any more color. The result is supremely tender, evenly cooked meat with super crisp skin.

For best results, I like to season the breasts and let them sit uncovered in the fridge at least overnight to allow some moisture to evaporate and concentrate its duckiness. Isn't that just ducky?

Fruity sauces and some steamed greens round out the dish. Try the lingonberry jam from IKEA. It's splendid.

Ingredients

Directions

1. Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.

2. Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.

3. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.

4. Slice breasts crosswise into 1/2-inch strips and serve.



Sous Vide Pork Tenderloin [Food Lab] -- back to top

Sous Vide Pork Tenderloin (from The Food Lab) -- Original Post

This is the recipe page. See the Food Lab Article and a local pdf copy


Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.

Why It Works
Slow, precise cooking, followed by high heat, gives you perfectly even results with a nice crisp crust, for the juiciest pork tenderloin ever.

Temp and Time Doneness Result
130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy
140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
150°F/66°C for 1 to 4 hours Medium-well Fully firm; moderately juicy
160°F/71°C for 1 to 4 hours Well-done Dry, with a firm, tacky texture

Ingredients:

Directions:

  1. Using a sous vide precision cooker, preheat a water bath to the desired finishing temperature according to the chart above.

  2. Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time recommended in chart above.

  3. To Finish: Turn on your vents and open your windows. Remove pork from water bath and bag. Discard aromatics from bag; reserve liquid from bag if making optional pan sauce (see note above). Carefully pat pork dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to very lightly smoke. Lay pork in skillet, using your fingers or a set of tongs. Cook, turning occasionally, until browned on most sides, about 2 minutes total.

  4. When pork is mostly browned, add butter and reserved half of garlic, shallots, and herbs (if using) and cook, tilting pan and using a spoon to baste pork with the flavorful butter, until pork is well browned on all sides, about 30 seconds longer.

  5. Transfer pork to a rack set in a rimmed baking sheet and pour the drippings on top. Allow to rest for 1 to 2 minutes, then slice and serve.



Sous Vide Sausage [Serious Eats] -- back to top

Sous Vide Sausage (from Serious Eats) — Original Post

See also: Original Food Lab Article (LOCAL PDF)

Prelude

Sausages have a reputation for being easy. They've already got the right ratio of fat to meat built in and the right level of salt and seasoning, and they even have a convenient skin around them to ensure that all those juices stay inside where they're supposed to be. But there's a difference between "yeah, that's a good sausage" sausages and "holy crap, how did they fit an entire pig's worth of flavor and juices into this single five-inch tube" sausages. It's the latter we're after, and the latter that sous vide cooking techniques can help produce.

Why It Works

Ingredients

Directions

  1. Set your precision cooker to the desired temperature, between 140 and 160°F (60 and 71°C), according to the chart above. Place sausages inside vacuum-sealer bags or zipper-lock bags in a single layer. Optionally, add a few tablespoons beer to each bag, along with 2 teaspoons salt.

  2. Seal the bags, making sure to stop vacuum sealer and seal bags immediately after the air has been removed—do not let the sausages get squeezed or the liquid get sucked up into the vacuum. Alternatively, use the water displacement method: Seal your zipper-lock bag almost all the way up, then gently lower it into a large pot of water, sealing off the bag just before the top is fully submerged.

  3. Add sausages to water bath and cook for at least 45 minutes and up to 4 hours. Remove sausages from bags and discard juices. Dry sausages carefully on a paper towel–lined plate.

  4. To Finish on the Stovetop: Heat 1 tablespoon oil or butter over medium heat in a skillet until shimmering. Add sausages and cook, turning occasionally, until well browned on all sides, about 3 minutes. Serve immediately.

  5. To Finish on the Grill: Grill sausages over medium heat, turning occasionally, until well browned on all sides, about 3 minutes. Serve immediately.

Times and Temperatures

Description Temperature Timing
Extra juicy compared to traditional cooking, but with a softness that some might find borders on too soft. 140°F (60°C) 45 minutes to 4 hours
Fully firm and extra juicy, with a very smooth texture throughout. 150°F (66°C) 45 minutes to 4 hours
Nearly traditional texture—springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas, with the latter starting to turn a little loose and crumbly. 160°F (71°C) 45 minutes to 4 hours



Southern Banana Pudding -- back to top

Southern Banana Pudding (from Add a Pinch) -- Original Post

Prep time Cook time Total time
10 mins 20 mins 30 mins

This banana pudding recipe makes a classic, Southern dessert. An heirloom family recipe, this homemade banana pudding is an essential part of so many holidays and celebrations!

Author: Robyn Stone | Add a Pinch

Serves: 8-10

Ingredients

Instructions

  1. Preheat oven to 325° F.
  2. Combine flour, sugar and salt in a large, heavy saucepan.
  3. Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
  4. To layer your banana pudding, begin by placing vanilla wafers on the bottom of a 13x9 baking dish, glass bowl, or another 3-quart container.
  5. Slice bananas and place on top of wafers.
  6. Pour one-third of custard over wafers and bananas.
  7. Repeat layering process two more times until all wafers, bananas, and custard have been used. Ending with a final layer of wafers for decorative purposes.

For the Meringue:

  1. Whip egg whites with an electric mixer set at high speed.
  2. Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.
  3. Continue whipping until sugar is well-dissolved.
  4. Add vanilla once stiff peaks have formed and whip until well-combined.
  5. Spread meringue over banana pudding, making sure to spread to the edges of the dish.
  6. Bake for about 25 minutes until lightly the meringue is lightly browned.


Spiced Pecans -- back to top

JW Note:

This is a recipe with changes my mom makes. No original post at the moment



Sriracha Mac and Cheese [Shutterbean] -- back to top

Sriracha Mac and Cheese (from Shutterbean) -- Original Post


Our Notes


serves 4

Ingredients

Mac sauce:

For the pasta:

Directions

To make the mac sauce:

Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3-4 minutes. Remove from the heat.

Heat the butter over medium heat in a separate, heavy bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.

Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.

Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2-3 minutes the sauce should come together and become silk and thick. Use the spoon test to make sure it’s ready. Dip a metal spoon into the sauce-if the sauce coats the spoon and doesn’t slide off like milk, you know it’s ready. Add the salt and stir to combine.

To make the sriracha mac & cheese:

Preheat oven to 400°F.

Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.

Mash together the ginger and butter in a small bowl until fully combined.

Add the mac sauce, cheese, and ginger butter to a large heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the sriracha and the cooked pasta and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes. Add the green onions and stir to fully combine.

Pour the mac into a 14-inch casserole pan and sprinkle with panko. Bake until hot and bubbly and the topping is golden, about 20 minutes. Remove from the oven and drizzle with more sriracha. Spoon into bowls and serve.



Striped Bass (whole) [Food Network] -- back to top

Whole Striped Bass (from Alton Brown via Food Network) -- Original Post

Ingredients

Instructions

Preheat the oven to 500°F.

Trim the fins from the fish, rinse and pat dry. Set aside.

Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/2 of the parsley, dill, lemon and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan. Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second half of the aromatics on top of the fish and drizzle with the remaining tablespoon of olive oil. Cover the roasting pan tightly with aluminum foil and cook for 30 to 35 minutes or until the fish reaches an internal temperature of 120 degrees F on an instant-read thermometer. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.



Sweet Potato Chili Fries [Lexis Clean Kitchen] -- back to top

Sweet Potato Chili Fries from Lexis Clean Kitchen -- Original Post

Instructions

  1. Make chili and set aside
  2. Preheat oven to 400°F
  3. Cut sweet potato into wedges
  4. In a small bowl, combine spices and oil- mix well
  5. Toss sweet potatoes with mixture
  6. Place a small rack on baking sheet
  7. Bake for 45 minutes, flipping at 20, or until crisp
  8. Place fries on plate and cover with chili
  9. Garnish with scallions, avocado, and any other toppings you desire!


Thai Zucchini Noodles [Inspiralized] -- back to top

Thai Zucchini Noodles (from Inspiralized) -- Original Post

Ingredients

For the salad:

For the dressing:

Instructions

  1. Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.
  2. In a large mixing bowl, combine the zucchini noodles, carrot, cabbage, green onions and cilantro. Pour the dressing over the salad and toss together thoroughly.
  3. Divide the salad into bowls and top with peanuts. Serve.


Thanksgiving Lentil Salad [The Kitchn] -- back to top

Thanksgiving Lentil Salad (from The Kitchn) -- Original Post

Thanksgiving Lentil Salad

Serves 8 to 10 as a main course

1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
2 cloves garlic, unpeeled
8 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
3 cups French green lentils
2 bay leaves
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1 small bunch flat-leaf kale (about 6 ounces), stems removed and leaves thinly sliced
1 cup toasted pecans, coarsely chopped
1 cup golden raisins
1/2 cup coarsely chopped fresh parsley leaves

Arrange a rack in the middle of the oven and heat to 425°F.

Place the squash, onion, garlic, 2 tablespoons of the oil, a big pinch of salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer (reserve the bowl). Roast until the vegetables are tender and very caramelized, 25 to 30 minutes.

Meanwhile, place the lentils and bay leaves in a medium saucepan. Add enough water to cover the lentils by 1 inch. Bring to a boil, then reduce heat and simmer until just tender, 15 to 20 minutes. Drain the lentils and discard the bay leaves. Return the lentils to the pan and stir in 1/2 teaspoon of salt. Taste and season with more salt as needed.

Once the vegetables are roasted, remove the garlic cloves and set aside until they are cool enough to handle, about 5 minutes. Squeeze the roasted cloves out of their paper into the bowl used to toss the roasted vegetables and mash them with a fork. Add the remaining 6 tablespoons of oil, vinegar, mustard, a pinch of salt, and a few grinds of black pepper to the bowl and whisk to combine.

While the lentils are still warm, add them to the dressing. Add the kale and toss until well coated. Add the roasted vegetables, pecans, and raisins and toss to combine. Taste and season with salt and pepper as needed. Just before serving, toss in the parsley. Transfer the salad to a large platter and serve warm or at room temperature.

Recipe Notes



Turkey Chorizo [Feasting at Home] -- back to top

Turkey Chorizo (from Feasting at Home) -- Original Post

A simple delicious recipe for Turkey Chorizo, a lighted up version which can be made in 15 minutes. Easy, fast, tasty!

Author: Sylvia Fountain | Feasting at Home Blog
Recipe type: main
Cuisine: Mexican
Serves: 4

Ingredients

Instructions

Place all ingredients in a medium bowl.
Mix well using your hands.
Store in the fridge, or freeze until ready to use.
To cook, simply brown it in a skillet with a little oil, breaking it up into smaller pieces, like you would ground beef.
(Alternately, you could shape into breakfast patties,or burgers, and sear, finishing in the oven if necessary)
Use in tacos, burritos, enchiladas, pizza, quesadillas, nachos, etc.



Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs [Inspiralized] -- back to top

Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs (from Inspiralized)

Ingredients

For the meatballs:

For the rest:

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large saucepan, add in the olive oil. Once the oil heats, add in the garlic. Let garlic cook for 30 seconds and add in the red pepper flakes and onions. Let cook for 2 minutes or until onions begin to soften. Add in the fire roasted tomatoes and crush with a potato masher or back of a fork. Season with pepper and oregano.
  3. Cook the sauce until it is reduced fully and no moisture remains, about 10 minutes. Once reduced, add in the zucchini noodles and toss until noodles soften and sauce becomes the proper consistency, about 3 minutes.
  4. While the sauce is reducing, place all of your ingredients for the meatballs into a bowl and mix together. Using your hands, mold into slightly larger than golf ball sized meatballs. Arrange on a baking tray that's lightly coated in cooking spray. Cook for 10-12 minutes, flipping the meatballs over after 5 minutes.
  5. Plate the noodles onto a plate or bowl and top with 3 meatballs! Enjoy.

Notes

This recipe makes about 8-9 meatballs.



Turkish Stuffed Eggplant (Karniyarik) [The Domestic Man] -- back to top

Turkish Stuffed Eggplant (Karniyarik) (from The Domestic Man) -- Original Post

Serves four

Ingredients

Instructions

Slice your eggplants in half lengthwise (if you’re using 4 medium-sized eggplants for this recipe, you’ll want to pare the eggplant in stripes lengthwise instead of slicing them in half). Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling. This step helps remove the bitterness from the eggplants.

Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until the onions start to soften, about 4 more minutes.

Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes.

Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.

Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper.

In a large skillet (I just washed the one I had used to make the filling), warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant. If you’re using medium-sized eggplants, you’ll want to brown them on the pared stripes, a couple minutes per side, until the whole eggplant is browned.

Pre-heat your oven to 400 degrees. Scoop out the seed part of each eggplant and set aside. You don’t need to spoon out too much of the eggplant, just enough to make a divot to put the filling into. If you’re using medium-sized eggplants, simply make a deep slice lengthwise and push apart each slice to create an opening for the filling.

Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It’s okay if you have leftover filling – you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.

Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.



Walnut Crusted Lemon Chicken Piccata [Wholesomelicious] -- back to top

Walnut Crusted Lemon Chicken Piccata (from Wholesomelicious) -- Original Post

Ingredients

Directions

  1. Begin by heating up a large skillet to medium high heat.
  2. While pan is heating, pound chicken breasts so they are about 1/2 inch thick. Season with salt and pepper
  3. Pulse walnuts in a food processor until it resembles a corse crumbly mixture, place inside a shallow bowl.
  4. Place seasoned chicken breasts in the walnut coating, getting both sides.
  5. Add 2 tbsp olive oil to the skillet, and all the chicken breasts into the pan. Cook for approximately 2-3 minutes per side. Outside should be golden and crispy, and the inside should be cooked through. DO NOT OVERCOOK!! Remove to a plate and cover with foil to keep warm.
  6. Juice one of the lemons, and slice the other for serving.
  7. Now make the lemon sauce: add the remaining 1 tbsp olive oil (may need an extra tbsp), and scrape up any of the brown bits on the pan. Add garlic and cook for about 30 seconds. Add lemon juice, chicken broth, and capers while you continue to scrape around the pan. Sauce should bubble and begin to thicken after 2-3 minutes. If you would like the sauce to be thicker, you can always add 2 tsp arrowroot starch with 1tbsp water and mix into the sauce.
  8. Pour sauce over chicken and serve immediately with lemon slices and chopped parsley.