GRADE
Serves: 4
Cost: $
Skill Level: Easy
Time to Make: About 30 minutes
INGREDIENTS FOR CREAMY GNOCCHI WITH PEAS
16 ounces frozen gnocchi
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 yellow onion
3 cloves garlic
2 cups chicken stock (or vegetable stock)
10 ounces frozen peas, thawed
1 teaspoon dry thyme leaves
Salt, pepper, and crushed red pepper to taste
¼ cup heavy cream
¼ cup fresh parsley
Freshly grated Parmesan cheese, optional, for serving
METHOD
Prepare Ingredients: Peel and dice the onion. Peel and mince the garlic. Roughly chop the parsley leaves.
Prepare the Gnocchi: Add the butter to a wide skillet and turn the heat to medium-high. Once the butter is melted and frothy, add the gnocchi and cook, stirring occasionally, for 10 minutes until golden brown all over. Transfer the cooked gnocchi to a bowl.
Prepare the Sauce: Add 1 tablespoon extra virgin olive oil to the hot skillet. Once shimmering, add the diced onion and cook, stirring regularly, for 8-10 minutes or until softened and golden brown. Add the garlic and cook until fragrant, about 45 seconds. Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Bring to a boil and season with salt, pepper, crushed red pepper, and the 1 teaspoon thyme. Boil for 5 minutes until reduced slightly.
Finish the Gnocchi: Add the gnocchi and peas to the sauce and toss to combine. Cook for 5-7 more minutes or until the gnocchi is well-coated with the sauce and the peas are bright green but not overcooked. Pour in the heavy cream and fresh parsley. Taste and season to your preferences.
To Serve the Creamy Gnocchi with Peas: Ladle the gnocchi and peas into shallow bowls and sprinkle with freshly grated parmesan cheese, if desired.
Broccoli-Walnut Pesto Pasta
INGREDIENTS
Kosher salt
4 cups broccoli florets (10 ounces from 2 crowns)
1 pound cut pasta, such as medium shells
1 large garlic clove, smashed
2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
Black pepper
½ cup extra-virgin olive oil, plus more for serving
1 lemon, zested and juiced
Parmigiano-Reggiano, for serving
½ cup walnuts, chopped
PREPARATION
Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.
Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Tip
The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkling them on right before eating.
from:https://webcache.googleusercontent.com/search?q=cache:0hAhjI1uS1gJ:https://cooking.nytimes.com/recipes/1019642-broccoli-walnut-pesto-pasta+&cd=1&hl=en&ct=clnk&gl=us
Kosher salt
4 cups broccoli florets (10 ounces from 2 crowns)
1 pound cut pasta, such as medium shells
1 large garlic clove, smashed
2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
Black pepper
½ cup extra-virgin olive oil, plus more for serving
1 lemon, zested and juiced
Parmigiano-Reggiano, for serving
½ cup walnuts, chopped
PREPARATION
Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.
Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Tip
The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkling them on right before eating.
from:https://webcache.googleusercontent.com/search?q=cache:0hAhjI1uS1gJ:https://cooking.nytimes.com/recipes/1019642-broccoli-walnut-pesto-pasta+&cd=1&hl=en&ct=clnk&gl=us
Chicken Paprikash
Chicken Paprikash
INGREDIENTS
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
¾ cup sour cream
PREPARATION
1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
INGREDIENTS
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
¾ cup sour cream
PREPARATION
1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Loh Shi Fun
Loh Shi Fun (Malaysia)
https://dayre.me/coasterkitchen/sbAykaxoyM
https://www.foodandwine.com/recipes/loh-shi-fun
https://dayre.me/coasterkitchen/sbAykaxoyM
https://www.foodandwine.com/recipes/loh-shi-fun
Pan Fried Oysters
New: January 2019
Pan Fried Oysters
Ingredients
1/4 cup vegetable oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 jar of shucked oysters, drained (about 10)
1 egg, lightly beaten
3/4 cup fine bread crumbs (I use the pre-made mix from Wild Salmon)
1. Heat small cast iron with oil in it to medium heat.
2. Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
3. Carefully place oysters into hot oil. Cook five at a time until golden brown, about 1 minute per side. Drain briefly on paper towels. Serve hot.
from: https://www.allrecipes.com/recipe/18237/deep-fried-oysters/print/?recipeType=Recipe&servings=4&isMetric=false
Pan Fried Oysters
Ingredients
1/4 cup vegetable oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 jar of shucked oysters, drained (about 10)
1 egg, lightly beaten
3/4 cup fine bread crumbs (I use the pre-made mix from Wild Salmon)
1. Heat small cast iron with oil in it to medium heat.
2. Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
3. Carefully place oysters into hot oil. Cook five at a time until golden brown, about 1 minute per side. Drain briefly on paper towels. Serve hot.
from: https://www.allrecipes.com/recipe/18237/deep-fried-oysters/print/?recipeType=Recipe&servings=4&isMetric=false
닭도리탕 (Dakdoritang)
aka 닭볶음탕 aka Dak Bokkeum Tang aka Spicy Korean Chicken Stew
Prep time: 10 min
Cook time: 35 min
Easy Korean spicy chicken stew recipe.
This will fill up the dutch oven to nearly the top. I added more veggies esp. onion. Would recommend simmering it for much longer than stated. Also par boil the potatoes. Not convinced that parboiling the chicken is necessary.
Course: Main
Cuisine: Korean
Servings: 8
Author: Sue | My Korean Kitchen
Ingredients
CHICKEN AND VEGETABLES
4-5 lbs of chicken, cut into medium sized chunks (next time will ask better meats for bone in chicken breast cut into chunks)
2 cup water
4 potatoes (900g / 2 pound), cut into medium pieces
4 carrot (450g / 1 lb), cut into medium pieces
3 onions (400g / 14 ounces), cut into medium pieces
6 perilla leaves , thinly sliced
1 bunch green onion. Slice the whites and put in with the veggies, but the greens on top at the end as garnish
2 tsp toasted sesame seeds
SAUCE (MIX THESE IN A BOWL)
6 Tbsp gochujang (Korean chili paste)
4 Tbsp gochugaru (Korean chili flakes)
4 Tbsp rice wine
4 Tbsp soy sauce
2 Tbsp sugar , I used raw sugar (I use less)
2 Tbsp minced garlic
2 tsp minced ginger
2 tsp sesame oil
A few sprinkles ground black pepper
Instructions
On medium-high heat, boil some water (10 cups) in a large pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.
In a dutch oven, add the chicken, sauce and the water (2 cups). Boil them over medium-high heat for about 10 mins, covered. (Can add potatos early, or parboil the as well)
Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.
Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.
from: https://mykoreankitchen.com/spicy-korean-chicken-stew/
https://mykoreankitchen.com/spicy-korean-chicken-stew/
https://www.koreanbapsang.com/dak-doritang-korean-spicy-chicken-stew/
Japanese Fried Rice Omlette
https://www.seriouseats.com/recipes/2016/08/okonomiyaki-omurice-japanese-fried-rice-omelette-pork-recipe.html
Mochi Waffles
new: december 2018
combined several recipes.
1/4-1/2 c sugar
1/4 c butter (david thinks it should be 3T)
1 egg
1 t vanilla extract
1 1/4 c glutinous rice flour (thai, green print, erdewan brand)
1 t baking powder
1/2 c milk
1/2 t matcha (optional)
Salted butter for iron
Cream butter and sugar. Add vanilla and egg and beat lightly until combined. Add rice flour, baking powder and match and stir on top to combine just the dry ingredients. Then stir whole mix just enough to combine.
Preheat waffle iron to setting 2 (of 3)
Brush generously with salted butter
Add scoop of batter and cook for 4.5 minutes until steaming subsides.
Fusilli with Creamy Leek Sauce
From: https://www.foodandwine.com/recipes/fusilli-creamy-leek-sauce
1/4 cup extra-virgin olive oil
6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise
1/2 cup chicken stock or low-sodium broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon flat-leaf parsley leaves
Salt and freshly ground pepper
1 pound fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Step 1
Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
Step 2
Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
Step 3
Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
Make Ahead
The leek sauce can be refrigerated overnight.
Suggested Pairing
Sardinia is known for white wines made from the Vermentino grape, which thrives in hilly coastal vineyards and has a zesty acidity that perfectly balances with this creamy sauce.
1/4 cup extra-virgin olive oil
6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise
1/2 cup chicken stock or low-sodium broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon flat-leaf parsley leaves
Salt and freshly ground pepper
1 pound fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Step 1
Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
Step 2
Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
Step 3
Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
Make Ahead
The leek sauce can be refrigerated overnight.
Suggested Pairing
Sardinia is known for white wines made from the Vermentino grape, which thrives in hilly coastal vineyards and has a zesty acidity that perfectly balances with this creamy sauce.
Beef Wellingtons
Beef Wellingtons
New: November 2018
Modified from: https://www.gordonramsay.com/gr/recipes/beef-wellington/
and here: https://www.seriouseats.com/the-ultimate-beef-wellington-recipe
New, 2021:
New, 2021:
2 3x 0.75 lb Center cut beef tenderloin (tell better meats its for individual beef wellingtons)
1 Tb Dijon mustard
Olive oil, for frying
1.25-1.5 lbs mixture of wild mushrooms, cleaned (portobello, crimini, shiitake, chantrelles)
1 Tb Dijon mustard
Olive oil, for frying
1.25-1.5 lbs mixture of wild mushrooms, cleaned (portobello, crimini, shiitake, chantrelles)
2 shallots
1/4. c Hennessy cognac
1/4. c heavy whipping cream
1 Tb soy sauce
1 thyme sprig, leaves only
1x 14 oz package DuFour Puff Pastry
12 slices of procuitto di Parma
1 thyme sprig, leaves only
1x 14 oz package DuFour Puff Pastry
12 slices of procuitto di Parma
1 egg yolk, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper
1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.
3. Finely blitz the mushrooms and shallots in the food processor (2 batchwes) and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Next add brandy, let evaporate, add soy sauce, and finally add whipping cream which will thicken it up very quickly. (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in thirds, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Roll wider rather than longer probably to accomidate shape. Chill in the refrigerator.
5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread a third of the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
8. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 425 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
Sea salt and freshly ground black pepper
1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.
3. Finely blitz the mushrooms and shallots in the food processor (2 batchwes) and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Next add brandy, let evaporate, add soy sauce, and finally add whipping cream which will thicken it up very quickly. (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in thirds, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Roll wider rather than longer probably to accomidate shape. Chill in the refrigerator.
5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread a third of the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
8. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 425 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving.
Serve the beef wellingtons sliced, with the sauce as an accompaniment.
For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes
For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes
Original:
2 x 400g beef fillets (used 2x lb. Next time try 3x 0.75 lb and stretch the pastry more)
1 Tb Dijon mustard
Olive oil, for frying
500g mixture of wild mushrooms, cleaned (1.25 lbs)
1 thyme sprig, leaves only
500g puff pastry (1x 14 oz package)
8 slices of Parma ham (use 9 probably if scaling up to 3x)
2 egg yolks, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper
(Can scale this down to a quarter recipe, or skip all together...)
2 tbsp olive oil
200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 x 750ml bottle red wine
750ml beef stock
1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)
2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.
3. Finely blitz the mushrooms in the food processor and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.
4. Cut the pastry in half (or 3rds if doing 3x), place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.
5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham (3 slices if doing 3x) in the middle, overlapping them slightly, to create a square. Spread half (or a third) the duxelle evenly over the ham.
6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.
7. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.
8. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.
9. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6/400 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. (I cooked for probably 30 minutes. Next time will cook even a little longer to get browner crust)
Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.
For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes
Haldi Ka Doodh (Hot Turmeric Milk)
New: October 2018
Ingredients
1/4 teaspoon ground turmeric, or to taste
1/4 teaspoon ground cardamom (or 3 crushed whole cardamom pods)
1/8 teaspoon ground black pepper
1 pinch ground ginger
1 pinch ground cloves
1 pinch ground allspice
1 cup milk
3/4 teaspoon honey, or to taste
1/8 teaspoon vanilla extract
Directions
Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.
Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.
from: https://www.allrecipes.com/recipe/236294/haldi-ka-doodh-hot-turmeric-milk/
Ingredients
1/4 teaspoon ground turmeric, or to taste
1/4 teaspoon ground cardamom (or 3 crushed whole cardamom pods)
1/8 teaspoon ground black pepper
1 pinch ground ginger
1 pinch ground cloves
1 pinch ground allspice
1 cup milk
3/4 teaspoon honey, or to taste
1/8 teaspoon vanilla extract
Directions
Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.
Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.
from: https://www.allrecipes.com/recipe/236294/haldi-ka-doodh-hot-turmeric-milk/
Steamed Fish 清蒸鱼
Tried this the first time: Sauce is really good but the fish itself was boring:
https://thewoksoflife.com/2015/05/steamed-whole-fish/
The beef chow fun recipe which is really good is from this website, so this fish may be the one to try next:
https://omnivorescookbook.com/recipes/authentic-chinese-steamed-fish
I like the idea of pouring oil on top:
https://www.youtube.com/watch?v=PotLN3AdtCU
Also this:
https://www.youtube.com/watch?v=eZyGeaEgFp0
Black Bean Fried Vegetables
https://www.seriouseats.com/recipes/2014/06/shanghai-baby-bok-choy-black-bean-sauce-recipe.html
Beef Chow Fun 干炒牛河
New: October 2018
Adapted, and 4x from: https://omnivorescookbook.com/recipes/beef-chow-fun-with-chinese-broccoli
INGREDIENTS
Marinade
2 lbs beef skirt, flank, sirloin, or tenderloin
1/4 cup light soy sauce (*Footnote 1)
1/4 cup tablespoon Shaoxing wine (or dry sherry)
8 teaspoons cornstarch
Sauce
1/2 cup Shaoxing wine (or dry sherry)
1/2 cup light soy sauce
1/4 cup dark soy sauce
1 Tablespoon sugar
Stir fry
1.5 lbs of tiny baby boy choi or other chinese vegetable, sliced thin
2 lbs fresh rice noodles
1/2 cup peanut oil (or vegetable oil)
1/4 cup minced garlic
4 teaspoon minced ginger
1 white onion, sliced
4 cup bean sprouts (1 package fine)
16 green onions, chopped (2 bunches)
(Optional) 8 teaspoons sesame oil
INSTRUCTIONS
1. Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.
2. Combine all the sauce ingredients with 2 tablespoons water. Mix well and set aside. (Try to get up to room temp-- the warmer the better)
3. Bring a large pot of water to a boil. Blanch the baby boy choi (or broccolini) until tender, 1 minute or so. Drain and set aside. Season with a little soy/salt/pepper.
4. Boil a new pot of water, cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.
Near your stove, you should have:
Marinated beef in a bowl
Mixed sauce
Chopped ginger, garlic and sliced white onions in a bowl
Pre-boiled noodles
Green onion in a bowl
Bean sprouts and blanched broccoli on a plate
Do meat x2 for the two batches otherwise not enough room in the wok:
5. Heat 2 tablespoon of oil in a wok over high heat until hot. Spread the beef slices in the skillet in a single layer. Cook until the bottom side of the beef turns golden brown, about 1 minute. Flip the beef and cook the other side until browned, but the inside is still a bit pink, 30 seconds to 1 minute. Transfer beef to a plate immediately. Repeat for second batch.
6.In the same wok, add the remaining 1 tablespoon of oil and turn to medium heat. Add garlic, ginger, and onion. Stir constantly until you can smell a strong fragrance, 15 seconds. (I do way longer until things are partially cooked through). Remove half to a plate.
7. Toss half of the the cooked noodles again and add them into the skillet. Add the remaining 2 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons water.
8. Add the half of the beef back into the skillet. Pour in half of the mixed sauce. Immediately use a pair of tongs to toss and mix everything.
9. Add half of the onion and green onion. Toss a few more times, until the sauce is absorbed by the noodles.
10. Add half of bean sprouts and cooked broccolini back into the skillet, swirl in the sesame oil (if using), and give it a final toss.
11. Repeat 7-10 for the second batch. Turn off heat and transfer everything to serving plates immediately.
Serve hot as a main.
Original: 3/30/14
Adapted from: http://traditionalchineserecipes.blogspot.com/2013/03/beef-chow-fun.html
1 lb Fresh rice noodles (ho fun, at least 1/2" wide
7 oz Beef Tri Tip, sliced 1/8" thick across the grain, appx 2" x 2 1/2"
1/2 Lb. bean sprouts
2 tsp fermented black beans, minced
2 lg cloves garlic, minced
1" x 1" pc ginger, minced
3 - 4 green onion, cut into 2" sections, white portion split lengthwise
3/4 small or 1/2 med yellow onion
4 Tab peanut or cooking oil
Meat Marinade:
1 Tab soy
2 Tab rice wine
1 round tsp Bicarbonate of Soda
2 tsp cornstarch
Sauce:
2 Tab Soy light
2 tsp dark soy
1 Tab Rice wine
1/2 rounded tsp salt (or to taste)
1 round tsp sugar
Sesame oil and a spring or two of cilantro for garnish
Marinate the meat for at least a few hours; overnight is even better. Carefully separate the strands of ho fun and set them aside lightly covered with film or damp towel.
On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning. After half a minute or so, turn the onions and garlic/ginger over and press gently again. As soon as you observe browning on the onion, move the mixture to the side of the wok.
On high heat, with 2 Tablespoon of oil, add garlic, ginger, and both kinds of onion; toss a couple of times, then press onion to the wok to facilitate browning. After half a minute or so, turn the onions and garlic/ginger over and press gently again. As soon as you observe browning on the onion, move the mixture to the side of the wok.
Add a tablespoon more oil, allow to heat, then add the beef slices. Separate the slices with a pair of chopsticks or with the wok shovel and press this gently to the bottom. When the meat is browned, stir fry everything for a few seconds, until the meat is barely cooked. Immediately remove to a platter.
Wash wok, reheat on medium high, and swirl in the remaining tablespoon of cooking oil. When the oil just begins to smoke, add the rice noodles in a layer and gently press them to the wok. In about a minute, when they begin to brown, flip the noodles over and repeat the procedure. Add bean sprouts, gently stir fry for a few seconds, then add all other ingredients, including the sauce, and gently but quickly stir fry and mix the ingredients to combine and heat through.
Pile on a serving platter and garnish with a little sesame oil, cilantro and slivers of red pepper
Peppers Chicken
1x yellow onion
1x red onion
1x red pepper
1x orange pepper
1x yellow pepper
1x green pepper
2x chicken sausages
2x chicken breasts
olive oil
salt
peppers
Cook everything at medium heat:
Sear full sausage in olive oil in frying pan, remove from heat
Sear chicken breasts on both dies, season with salt and pepper, remove from pan
Slice sausage into rounds, then sear/cook through all rounds on both sides until golden and cooked through, set aside
Sautee chopped onions at medium heat when translucent and cooked through remove from heat.
Sautee chopped peppers in same way, remove from heat
Slice chicken into bite side pieces and cook through in pan.
Add sausage rounds, and all veggies.
More salt and pepper.
1x red onion
1x red pepper
1x orange pepper
1x yellow pepper
1x green pepper
2x chicken sausages
2x chicken breasts
olive oil
salt
peppers
Cook everything at medium heat:
Sear full sausage in olive oil in frying pan, remove from heat
Sear chicken breasts on both dies, season with salt and pepper, remove from pan
Slice sausage into rounds, then sear/cook through all rounds on both sides until golden and cooked through, set aside
Sautee chopped onions at medium heat when translucent and cooked through remove from heat.
Sautee chopped peppers in same way, remove from heat
Slice chicken into bite side pieces and cook through in pan.
Add sausage rounds, and all veggies.
More salt and pepper.
Dungeness Pasta
Ingredients
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1/8 teaspoon red chile flakes
About 3/4 tsp. kosher salt, divided
1 1/2 cups dry prosecco
1 cup crème fraîche Zest of
2 Meyer lemons
2 to 3 tbsp. Meyer lemon juice
1 pound shelled cooked Dungeness crab
1 pound fresh fettuccine
1/4 cup chopped flat-leaf parsley
How to Make It
Step 1
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
Step 2
Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
Step 3
Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
https://www.myrecipes.com/recipe/crab-pasta-prosecco-meyer-lemon-sauce
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1/8 teaspoon red chile flakes
About 3/4 tsp. kosher salt, divided
1 1/2 cups dry prosecco
1 cup crème fraîche Zest of
2 Meyer lemons
2 to 3 tbsp. Meyer lemon juice
1 pound shelled cooked Dungeness crab
1 pound fresh fettuccine
1/4 cup chopped flat-leaf parsley
How to Make It
Step 1
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
Step 2
Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
Step 3
Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
https://www.myrecipes.com/recipe/crab-pasta-prosecco-meyer-lemon-sauce
Indian Red Lentil Dal
INDIAN RED LENTIL DAL
Suggest serving with rice, naan, and tandoori chicken
Ingredients
1 cup red lentils, rinsed
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish
Instructions
Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Cook over medium heat for 20 minutes.
Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.
Garnish with cilantro; serve with basmati rice and naan.
from: http://thewanderlustkitchen.com/indian-red-lentil-dal/
Suggest serving with rice, naan, and tandoori chicken
Ingredients
1 cup red lentils, rinsed
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 (2-inch) cinnamon stick
1 cup diced yellow onion
1 green chili pepper, stemmed, seeded, and minced (serrano for spicy, jalapeno for more mild)
4 garlic cloves, minced
1 tablespoon finely minced ginger root
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
3/4 teaspoon kosher salt
1 medium tomato, diced
Juice of one half a lemon
Chopped cilantro leaves for garnish
Instructions
Place the rinsed lentils in a medium saucepan along with 3 cups of room temperature water. Cook over medium heat for 20 minutes.
Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
Stir the spiced onion mixture into the pot of lentils. Add the lemon juice and stir well. Taste and add salt as needed.
Garnish with cilantro; serve with basmati rice and naan.
from: http://thewanderlustkitchen.com/indian-red-lentil-dal/
Spinach Feta Wrap
Spinach feta wrap
Trader joe’s lavash (6 pack)
A dozen eggs
24 oz spinach (2 big bags)
1/2 lb feta cheese
1 small jar of sun dried tomatoes in oil
olive oil
salt
pepper
Heat oil in skillet
Stir fry spinach in olive oil in batches until just cooked
Remove to sieve to drain
Beat eggs lightly, season with salt and pepper, and cook in batches
Squeeze excess liquid from spinach, move to a plate, split in 6 piles
Drain sun-dried tomatoes in sieve
Cut cheese into 6ths
Assemble into 6 wraps: eggs, spinach, tomatoes and then finger-crumbled feta.
Season with salt and pepper to taste.
Roll up
Cut each in half and wrap with foil
Freeze in ziploc bag that came with wraps (it's the perfect length)
Thai Ginger Chicken
Thai Chicken with Ginger
Thai Chicken with Ginger: Savory chicken, sharp onions, and bright ginger are coated in a wonderfully versatile stir-fry sauce in this take-out favorite.
(I doubled the recipe)
Prep Time: 10 min (lol no, like 1 hr of chopping as always)
Cook Time: 10 min
From: http://thewanderlustkitchen.com/thai-chicken-with-ginger/
Ingredients
For the Sauce
5 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sugar
For the Stir Fry
5 cups thinly sliced chicken breast (about 4 large chicken breasts)
2 tablespoons fish sauce
2 tablespoons peanut or vegetable oil
1.5 cups thinly sliced ginger matchsticks (however much you can stand to chop)
2 large chopped yellow onion
18 chopped garlic cloves
2 bunches sliced scallions (about 3-4)
Instructions
Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.
Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces and cook, stirring occasionally, until the pieces are all separated and lightly browned (about 2 minutes).
Remove chicken to a bowl.
Add the onion and stir-fry for another 2 minutes until golden.
Transfer the scallions, ginger, and garlic to the pan. Stir fry for 60 seconds, until garlic begins to brown.
Add chicken (with accumulate juices).
Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds.
Serve with jasmine rice.
Julia Child Potato Leek Soup
New: October 2017
2 lbs potatoes
4-5 leeks
5-cups of chicken broth
4 cups water
2/3 cup heavy cream
Peel and cube potatoes, slice leeks, boil then simmer in water (just enough to cover)
when veggies soft, add broth, bring to a boil
use immersion blender to blend all veggies
Japchae 잡채
Japchae
new: feb 2018
Japchae
Serves 8
Ingredients
~12 ounces (400 grams) Korean potato starch noodles (dangmyeon, 당면)
3 small carrot
3 small sweet onion
1-2 bunch scallions
1 lb lean beef (sirloin or rib eye)
24 dried shiitake mushrooms, soaked until plump - see note
20 ounces fresh spinach
vegetable oil for stir frying
salt and pepper
Sauce
8 tablespoons soy sauce
3 tablespoons sugar
5 tablespoons sesame oil
1 tablespoon minced garlic
5 teaspoons roasted sesame seeds
Egg garnish (jidan) - optional
Instructions
1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.
9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
10, Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.
Notes
Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh/dried mushrooms such as oyster or button mushrooms.
Leftover japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.
from: https://www.koreanbapsang.com/2010/01/japchae-korean-stir-fried-starch.html
Simple Linzer Cookies
Simple Linzer Cookies
3/4 cup unsalted butter
1/2 cup sugar
grated rind (zest) of 1 lemon, or 1 teaspoon ground cinnamon
1 large egg yolk
1 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup almond flour
1/4 teaspoon fine sea salt
raspberry jam for filling
confectioners' sugar or glazing sugar, for dusting
Instructions
1. To make the dough: Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
2. Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
3. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
4. To assemble: On a lightly floured surface, roll one disc of dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
5. Preheat the oven to 350°F.
6. While the first half of cookies is chilling, cut rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
7. To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
8. To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.
3/4 cup unsalted butter
1/2 cup sugar
grated rind (zest) of 1 lemon, or 1 teaspoon ground cinnamon
1 large egg yolk
1 teaspoon vanilla extract
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup almond flour
1/4 teaspoon fine sea salt
raspberry jam for filling
confectioners' sugar or glazing sugar, for dusting
Instructions
1. To make the dough: Beat the butter, sugar, and zest until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the yolk and vanilla and beat until combined.
2. Meanwhile, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined. Don't over-beat.
3. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
4. To assemble: On a lightly floured surface, roll one disc of dough out about 1/4"-thick. Using a 2 1/2" round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. Place the cut cookies in the refrigerator for 30 minutes.
5. Preheat the oven to 350°F.
6. While the first half of cookies is chilling, cut rounds from the remaining dough. Once you've transferred these cookies to a baking sheet, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of each. Place cookies in the refrigerator for 30 minutes to chill.
7. To bake: Bake all of the cookies for 8 to 10 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
8. To fill the cookies: Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.
The Best Roast Potatoes Ever Recipe
Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
Directions
1.
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2.
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Special Equipment
Aluminum rimmed baking sheet, fine-mesh strainer
Notes
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
Health Nut Blueberry Muffins
New: January 2018
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar (or less)
3/4 cup quick cooking oats
1/4 cup wheat germ
1/2 cup flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (or 1.5 cups)
1/2 cup chopped walnuts (or 1 cup)
1 banana, mashed
1 cup milk
1 egg
1 tablespoon olive oil
1 teaspoon vanilla extract
1 t pumpkin pie spice
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts.
3. In a separate bowl, first mash the banana.
4. Then add milk, egg, oil and vanilla. Beat slightly until egg combined.
5. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
ORIGINAL RECIPE:
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
http://allrecipes.com/recipe/86894/health-nut-blueberry-muffins/
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar (or less)
3/4 cup quick cooking oats
1/4 cup wheat germ
1/2 cup flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries (or 1.5 cups)
1/2 cup chopped walnuts (or 1 cup)
1 banana, mashed
1 cup milk
1 egg
1 tablespoon olive oil
1 teaspoon vanilla extract
1 t pumpkin pie spice
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts.
3. In a separate bowl, first mash the banana.
4. Then add milk, egg, oil and vanilla. Beat slightly until egg combined.
5. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
ORIGINAL RECIPE:
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
http://allrecipes.com/recipe/86894/health-nut-blueberry-muffins/
Shakshuka With Feta
Shakshuka With Feta
New: January 2018
By Melissa Clark YIELD 4 to 6 servings TIME 50 minutes
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced (or orange)
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1⁄8 teaspoon cayenne (or more)
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (dump the whole thing in and then cut it up with scissors)
3⁄4 teaspoon salt, more as needed
1⁄4 teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups) (or cubed)
6 large eggs
Chopped cilantro, for serving Hot sauce, for serving
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
3. Add garlic and cook until tender, 1 to 2 minutes
4. Stir in cumin, paprika and cayenne, and cook 1 minute.
5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
6. Dot the top with the cubed feta. DO NOT STIR!
7. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
9. Sprinkle with cilantro and serve with hot sauce.
New: January 2018
By Melissa Clark YIELD 4 to 6 servings TIME 50 minutes
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced (or orange)
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1⁄8 teaspoon cayenne (or more)
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped (dump the whole thing in and then cut it up with scissors)
3⁄4 teaspoon salt, more as needed
1⁄4 teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups) (or cubed)
6 large eggs
Chopped cilantro, for serving Hot sauce, for serving
1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
3. Add garlic and cook until tender, 1 to 2 minutes
4. Stir in cumin, paprika and cayenne, and cook 1 minute.
5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
6. Dot the top with the cubed feta. DO NOT STIR!
7. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.
8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
9. Sprinkle with cilantro and serve with hot sauce.
from:
Snowballs
aka Russian Tea Cakes
aka Mexican Wedding Cookies
Ingredients
1 cup butter (warm and gooey but not melted)
1 teaspoon vanilla extract (can use almond extract too or a mix)
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts (small chopped)
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
1. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.
2. Mix in the chopped walnuts. If too dry add milk or water.
3. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
4. Bake for 12 minutes in the preheated oven.
4. When still warm roll in confectioner's sugar. When cool, roll in remaining confectioners' sugar again.
Adapted from: http://allrecipes.com/recipe/10192/russian-tea-cakes-i/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
aka Mexican Wedding Cookies
Ingredients
1 cup butter (warm and gooey but not melted)
1 teaspoon vanilla extract (can use almond extract too or a mix)
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts (small chopped)
1/3 cup confectioners' sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C).
1. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.
2. Mix in the chopped walnuts. If too dry add milk or water.
3. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
4. Bake for 12 minutes in the preheated oven.
4. When still warm roll in confectioner's sugar. When cool, roll in remaining confectioners' sugar again.
Adapted from: http://allrecipes.com/recipe/10192/russian-tea-cakes-i/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201
Crème Anglaise
Crème Anglaise
New: December 2017
YIELD Makes 1 cup (enough for two individual chocolate souffles)
INGREDIENTS
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar
PREPARATION
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
From: https://www.epicurious.com/recipes/food/views/creme-anglaise-4984#
Chocolate Souffles
Chocolate Souffles (for two)
New: December 2017
From: http://www.crunchycreamysweet.com/2013/02/14/finale-chocolate-souffles-for-two-and-le-creuset-giveaway/
Ingredients
3 Tbsp unsalted butter
2 Tbsp unsweetened cocoa powder
3 oz semi-sweet chocolate (used one bar of Theo's 85% dark)
1/2 tsp vanilla extract
2 egg yolks
2 egg whites
2 Tbsp granulated sugar
dash of salt
dash of cream of tartar
Make with 1 cup of creme anglaise
INGREDIENTS for creme anglaise
1/2 cup whole milk
1/2 cup whipping cream
1 2-inch piece vanilla bean, split
3 large egg yolks
3 tablespoons sugar
Instructions
1. Preheat oven to 375 degrees F.
2. Use 1 tablespoon of butter to grease your cocottes. Sprinkle them with sugar, tapping off the excess. Place cocottes on a baking dish and set aside.
3. In a double boiler, melt chocolate bar and powder with the remaining butter. Whisk smooth.
4. Set aside to come to room temperature. Add egg yolks, one at a time and whisk well. Then add vanilla.
5. In a clean bowl of your stand mixer, with a clean whisk, beat egg whites with a dash of salt, cream of tartar and sugar on medium speed until frothy. Increase the speed to high and beat until stiff peaks form. Do not over beat. Keep checking the peaks. As soon as you see the stiff peaks form, stop.
6. Add 1/3 of the meringue into chocolate mixture. Gently fold in. Add the remaining meringue and fold in until no streaks remain. Do not over fold.
7. Spoon the mixture into prepared cocottes. At this point you can cover the dishes and refrigerate the souffles until ready to bake.
8. Place in the oven and bake for 20 minutes.
9. Sprinkle with powdered sugar and serve immediately.
Recipe Notes
It is crucial to beat the egg whites in a clean bowl with a clean whisk. There can be no traces of grease or the meringue won't form. Bake the souffles right before you are ready to serve the dessert for the maximum impression.
PREPARATION
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
From: https://www.epicurious.com/recipes/food/views/creme-anglaise-4984#
Latkes
New: December 2017
INGREDIENTS
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
Consider making a half recipe instead of this full one.
PREPARATION
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
From:
https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes
INGREDIENTS
2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
1 large onion (8 ounces), peeled and cut into quarters
2 large eggs
½ cup all-purpose flour
2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
Safflower or other oil, for frying
Consider making a half recipe instead of this full one.
PREPARATION
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
From:
https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes
Hanukkah Brisket
New: December 2017
http://www.foodandwine.com/recipes/hanukkah-brisket
tried to make a half recipe. turned out okay.
http://www.foodandwine.com/recipes/hanukkah-brisket
tried to make a half recipe. turned out okay.
Magic in the Middle Cookies
Chocolate Dough
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners' sugar
Directions
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then
stir in the dry ingredients, blending well.
To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.
With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
Bring the cookie dough up and over the filling, pressing the edges together cover the center;
roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
Tips from our bakers
The most reliable way to make sure you have equal amounts of filling and chocolate dough is to use a cookie scoop. Our teaspoon scoop yields exactly 26 fillings when scooped with the dough level across the top. Our tablespoon scoop when filled level will yield exactly 26 chocolate blobs of dough to match.
If you're doubling this recipe, add an extra egg to the chocolate dough.
If you're making this dough ahead of time, add an 2 tablespoons of milk to the chocolate dough. It tends to dry out as it sits, and the extra moisture will keep the outside dough from cracking as you form the cookies.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg
Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners' sugar
Directions
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then
stir in the dry ingredients, blending well.
To make the filling: In a small bowl, stir together the peanut butter and confectioners’ sugar until smooth.
With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
Bring the cookie dough up and over the filling, pressing the edges together cover the center;
roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
Tips from our bakers
The most reliable way to make sure you have equal amounts of filling and chocolate dough is to use a cookie scoop. Our teaspoon scoop yields exactly 26 fillings when scooped with the dough level across the top. Our tablespoon scoop when filled level will yield exactly 26 chocolate blobs of dough to match.
If you're doubling this recipe, add an extra egg to the chocolate dough.
If you're making this dough ahead of time, add an 2 tablespoons of milk to the chocolate dough. It tends to dry out as it sits, and the extra moisture will keep the outside dough from cracking as you form the cookies.
Hybrid Pie Crust
Tried to take the best of both worlds:
1.25 cups flour (175g)
1 T sugar (12.5g)
.5 t salt (2.5g)
1 stick butter
2 T crisco
3T water
1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
4. Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
Oven Roasted Potatoes
Oven Roasted Potatoes
Published October 2017
New: October 2017
Ingredients
Yukon Gold Potates
1. Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold
potatoes crosswise.
2. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
3. Cover baking sheet with a double layer (or just use a single layer properly..) of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
4. Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed (not if you actually do it tightly), but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
6. Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around
edges is sizzling and, 20–25 minutes.
8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
from: https://www.bonappetit.com/recipe/perfectly-roasted-potatoes
Published October 2017
New: October 2017
Ingredients
Yukon Gold Potates
1. Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold
potatoes crosswise.
2. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).
3. Cover baking sheet with a double layer (or just use a single layer properly..) of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
4. Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed (not if you actually do it tightly), but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.
6. Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around
edges is sizzling and, 20–25 minutes.
8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
from: https://www.bonappetit.com/recipe/perfectly-roasted-potatoes
Ropa Vieja
Ropa Vieja
8 SERVINGS
New:
Ingredients
3 pounds chuck roast, brisket, or flank steak
2 tablespoons (or more if using flank steak) extra-virgin olive oil
2 large onions, chopped
2 red bell peppers, chopped
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
8 garlic cloves, finely grated
½ cup dry white wine
4 teaspoons sweet paprika
1 tablespoon dried Mexican or Italian oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes
2 bay leaves
¾ cup pimiento-stuffed Spanish olives, halved crosswise
2 teaspoons distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)
Preparation
Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.
Ropa Vieja
Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.
https://www.bonappetit.com/story/ropa-vieja-recipe
8 SERVINGS
New:
Ingredients
3 pounds chuck roast, brisket, or flank steak
2 tablespoons (or more if using flank steak) extra-virgin olive oil
2 large onions, chopped
2 red bell peppers, chopped
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt
8 garlic cloves, finely grated
½ cup dry white wine
4 teaspoons sweet paprika
1 tablespoon dried Mexican or Italian oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes
2 bay leaves
¾ cup pimiento-stuffed Spanish olives, halved crosswise
2 teaspoons distilled white vinegar
Chopped cilantro, white rice, maduros, and black beans (for serving)
Preparation
Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.
Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.
Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.
Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.
Ropa Vieja
Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.
https://www.bonappetit.com/story/ropa-vieja-recipe
Chinese Eggplant with Minced Pork
Chinese Eggplant with Minced Pork
New: October 2017
Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Instructions
Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.
Serving size: 4
From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/
New: October 2017
EDIT:
use 1 full lb of pork
use 1 Tb of garlic black bean sauce instead of doubanjiang
extra ginger
Ingredients
4 long Asian eggplants
pinch of salt
1/2 cup minced pork (used .75 lbs)
2 teaspoon minced ginger
1 tablespoon Chinese cooking wine
a small pinch of salt
6 tablespoons cooking oil, divided
4 garlic cloves, sliced
2 thumb ginger, sliced
4 green onions, white half and green half divided
1 tablespoon doubanjiang (豆瓣酱)
2 tablespoon light soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Instructions
Remove the ends of Asian eggplants and then cut into small slices (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, until wilted and cooked. Then add doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.
Serving size: 4
From: http://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/
also try:
http://www.chinasichuanfood.com/shrimp-egg-foo-young/
http://www.chinasichuanfood.com/chinese-roasted-chicken/
http://www.chinasichuanfood.com/homemade-peking-duck/
Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken (宫保鸡丁)
New: October 2017
Ingredients
(this is a double recipe)
Marinade
2 tablespoon soy sauce
4 teaspoons Chinese rice wine or dry sherry (shao king)
1 tablespoon cornstarch
2.5 pounds boneless, skinless, chicken breasts or thighs, cut into 1-inch cubes
Sauce
2 tablespoon Chinese black vinegar, or balsamic vinegar (I used rice vinegar)
2 teaspoon soy sauce (dark)
2 teaspoon hoisin sauce
2 teaspoon sesame oil
4 teaspoons sugar
2 teaspoon cornstarch
1 teaspoon ground Sichuan pepper
Stirfry
3 carrots, peeled and minced
3 celery sticks, minced
2 red/yellow peppers, minced
4 tablespoons peanut or vegetable oil
16 to 20 dried red chilies (used birds eye/chili de arbol/thai chili, ideally 朝天椒,zhǐtiānjiāo "Facing heaven pepper")
2 bunch of scallions, white and green parts separated, thinly sliced
4 garlic cloves, minced
2 teaspoon minced or grated fresh ginger
1/2 cup unsalted dry-roasted peanuts
Preparation
1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
3. Precook carrots, celery, peppers stir frying in batches on high heat.
4. Turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
5. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Add the pre-cooked vegetables. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
Adapted from: https://www.epicurious.com/recipes/food/views/kung-pao-chicken-51179600
Jjajangmyeon (자장면)
Jjajangmyeon
k noodles
(This is a double+ recipe)
1 pound ground pork
10 oz pound raw shrimp, peeled and diced (1 bag at QFC)
Cooking oil
2 large onions (about 1 cup, finely diced)
8 cups napa cabbage (green parts roughly cut, white parts 1/4″ dice) (or the whole thing)
3 medium zucchini (about 1 cup, 1/4″ dice)
4 slices ginger (optional)
Sauces
2/3 cup chunjang (fermented black bean paste; found in Korean markets)
4 tablespoons ground bean sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
4 tablespoons hoisin sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
2 tablespoon miso paste
4 tablespoons soy sauce (leave out!! too salty!)
1/2 cup chicken broth
1 cup water
6 tablespoons cornstarch, mixed with 3 tablespoons water
1 teaspoon pure sesame oil
Cucumber for garnish
Fresh zha jiang noodles
1. Wash and dry napa cabbage leaves. Green leafy parts may be left in larger pieces (2″ or so), but white parts must be diced small (cut white parts vertically into 1/4″ wide sticks, then cut sticks into 1/4″ dice).
2. Cut zucchini in 1/4″ dice also (slice lengthwise intro 1/4″ strips, then strips into 1/4″ sticks, then sticks into 1/4″ dice).
3. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add onion and cook until softened; remove to a bowl. Add a bit more oil and cook cabbage until edges look translucent; remove and add to bowl. Add zucchini and cook briefly, just to coat with a bit of oil; remove and add to other vegetables.
4. Heat a bit more oil and cook ground meat, breaking it up well with a spatula. When all traces of pink are gone, remove meat to a separate bowl.
5. Heat 3 tablespoons of oil in the skillet with the ginger slices. Add ground bean sauce and hoisin sauce (also chunjang and miso, if using) and cook, stirring, until the sauces are bubbling hot and mostly mixed into the oil.
6. Add meat back in (try and leave out any juice that may have accumulated), and mix well with sauce. Cook for another minute, then remove ginger slices. Add back vegetables and stir.
7. Add soy sauce, water and chicken broth (you may substitute 3 tablespoons water plus 1 tablespoon soy sauce if you don’t have chicken broth) and stir. Cook to heat.
8. Mix cornstarch with water, then stir into the skillet. Cook until sauce thickens. Add sesame oil to finish.
9. Slice cucumber thinly on the diagonal. Then take one little stack of cucumber slices at a time and cut thin matchsticks. Set aside for garnish.
10. Cook fresh noodles in boiling water (if you can’t read the directions, just know that fresh noodles cook quickly, so taste it after 3 minutes and check). Serve immediately, as the noodles get gummy and stick together as they cool. Top with meat sauce and garnish with slivered cucumber.
From:
http://chinesegrandma.com/2014/09/zha-jiang-mian/
aka zhájiàngmiàn (炸酱面)
(This is a double+ recipe)
1 pound ground pork
10 oz pound raw shrimp, peeled and diced (1 bag at QFC)
Cooking oil
2 large onions (about 1 cup, finely diced)
8 cups napa cabbage (green parts roughly cut, white parts 1/4″ dice) (or the whole thing)
3 medium zucchini (about 1 cup, 1/4″ dice)
4 slices ginger (optional)
Sauces
2/3 cup chunjang (fermented black bean paste; found in Korean markets)
4 tablespoons ground bean sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
4 tablespoons hoisin sauce (found in Asian markets; Koon Chun with the yellow and blue label is a good one)
2 tablespoon miso paste
4 tablespoons soy sauce (leave out!! too salty!)
1/2 cup chicken broth
1 cup water
6 tablespoons cornstarch, mixed with 3 tablespoons water
1 teaspoon pure sesame oil
Cucumber for garnish
Fresh zha jiang noodles
1. Wash and dry napa cabbage leaves. Green leafy parts may be left in larger pieces (2″ or so), but white parts must be diced small (cut white parts vertically into 1/4″ wide sticks, then cut sticks into 1/4″ dice).
2. Cut zucchini in 1/4″ dice also (slice lengthwise intro 1/4″ strips, then strips into 1/4″ sticks, then sticks into 1/4″ dice).
3. Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add onion and cook until softened; remove to a bowl. Add a bit more oil and cook cabbage until edges look translucent; remove and add to bowl. Add zucchini and cook briefly, just to coat with a bit of oil; remove and add to other vegetables.
4. Heat a bit more oil and cook ground meat, breaking it up well with a spatula. When all traces of pink are gone, remove meat to a separate bowl.
5. Heat 3 tablespoons of oil in the skillet with the ginger slices. Add ground bean sauce and hoisin sauce (also chunjang and miso, if using) and cook, stirring, until the sauces are bubbling hot and mostly mixed into the oil.
6. Add meat back in (try and leave out any juice that may have accumulated), and mix well with sauce. Cook for another minute, then remove ginger slices. Add back vegetables and stir.
7. Add soy sauce, water and chicken broth (you may substitute 3 tablespoons water plus 1 tablespoon soy sauce if you don’t have chicken broth) and stir. Cook to heat.
8. Mix cornstarch with water, then stir into the skillet. Cook until sauce thickens. Add sesame oil to finish.
9. Slice cucumber thinly on the diagonal. Then take one little stack of cucumber slices at a time and cut thin matchsticks. Set aside for garnish.
10. Cook fresh noodles in boiling water (if you can’t read the directions, just know that fresh noodles cook quickly, so taste it after 3 minutes and check). Serve immediately, as the noodles get gummy and stick together as they cool. Top with meat sauce and garnish with slivered cucumber.
From:
http://chinesegrandma.com/2014/09/zha-jiang-mian/
aka zhájiàngmiàn (炸酱面)
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