Wednesday, December 11, 2024
5 Tbsp butter
1 cup light brown sugar, packed
3/4 cup light corn syrup
1/2 tsp salt
18 oz pecan halves
2 1/2 Tbsp bourbon
2 tsp vanilla extract
3 eggs, beaten
- Procure one pie crust.
- Heat oven to 350 F. Place pecans on a cookie sheet and bake for 10 minutes, flipping the pecans halfway through.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.
- Remove from heat and let cool 5 minutes. Slowly stir in eggs until smooth, being careful not to scramble them.
- Stir in the toasted pecans, bourbon, and vanilla, then pour the filling into the crust.
- Bake at 350 F in a pie pan on a cookie sheet, on the lower oven rack, for 40 minutes. The edges should be set, but the center slightly loose. Let cool before serving.
Wednesday, August 21, 2024
10 oz bag romaine or iceberg lettuce
2 Roma tomatoes, cubed
1/4 red onion, sliced
2 oz can sliced black olives
5 pickled pepperoncini peppers
croutons
creamy Italian dressing
- In a large bowl, toss together all ingredients except for dressing. Add dressing and toss again.
1 Tbsp olive oil
1 yellow onion, diced
1 lb ground beef, 90% lean
2 Tbsp tomato paste
2 1/2 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1 1/2 cups beef broth
28 oz can fire-roasted crushed tomatoes
15 oz can red kidney beans, drained and rinsed
- In a large pot, heat up olive oil, then add onion and cook 5 minutes, stirring occasionally
- Add ground beef and break it apart with a wooden spoon. Cook 6 minutes until browned, stirring occasionally.
- Add tomato paste and stir until incorporated and slightly browned, 1-2 minutes.
- Add the spices and stir until incorporated, 1 minute.
- Stir in the broth, tomatoes, and beans. Bring to a low boil and then reduce heat, simmering uncovered for 20-25 minutes, stirring occasionally.
- Turn off heat and let rest 5-10 minutes.
3 large eggs
1 3/4 cups (14 fl oz) buttermilk
5 Tbsp vegetable oil
2 cups self-rising flour
1/4 cup superfine sugar
1 tsp kosher salt
- For Breville waffle maker: select BUTTERMILK setting and dial LIGHT/ DARK indicator dial to suit your preference. Preheat until the orange light flashes and the word HEATING disappears.
- Meanwhile, put the eggs, buttermilk and oil in a medium bowl and whisk until well combined.
- Combine the flour, sugar and salt in a large bowl and make a well in the center.
- Whisk the egg mixture into the flour mixture to form a smooth batter. If batter is too thick, stir in another 1-2 Tbsp of buttermilk.
- Pour 1/2 cup of batter into each waffle square and close lid to cook.
- Repeat with the remaining batter.
Friday, December 30, 2022
3 Tbsp olive oil
3 Tbsp pomegranate molasses
3 tsp sumac
1 tsp white vinegar
1/2 tsp dried mint
1/4 tsp salt
1/8 tsp black pepper
1 clove garlic, grated
1 lemon
- Add sumac to a bowl with 2 Tbsp boiling water, and let steep for a few minutes.
- Zest half the lemon, and add the zest and juice to the bowl, straining out any pulp or seeds.
- Add all the remaining ingredients to the bowl, and blend or whisk until emulsified.
Friday, December 23, 2022
145 grams raw almonds, peeled if possible (= 1 cup if they are whole)
3 Tbsp flour
3/4 cup granulated sugar
2 Tbsp heavy cream
2 Tbsp light corn syrup
5 Tbsp unsalted butter
1/2 tsp vanilla extract
8 oz dark or milk chocolate
- Preheat oven to 325 F with oven rack in the center, and line a large baking sheet with parchment paper.
- If almonds are not peeled: bring a pot of water to a boil, boil almonds for 1 minute, drain the water, and place almonds in a cold water bath to stop them from cooking. The peels will now rub off.
- Pulse the peeled almonds in a food processor until finely chopped.
- In a medium mixing bowl, combine the almonds and flour.
- In a small pot, combine the sugar, cream, corn syrup, and butter. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Then simmer 1 more minute.
- Remove the sugar mixture from the heat and pour it and the vanilla into the mixing bowl with almonds. Let cool about 15 minutes until just slightly warm. (If it cools completely, you can microwave it for ~15 seconds before the next step.)
- Using a teaspoon, portion out the dough one scant teaspoon at a time, and roll into a ball using your palms.
- Place the balls 4-6 inches apart on the baking sheet. (They will flatten out to ~3 inches in diameter.)
- Bake for 10-12 minutes or until golden brown. If they run together, then you can separate them while they are still hot, using a sharp knife.
- Let cool on the baking sheet until firm, about 5 minutes, then use a spatula to transfer them to a cooling rack and repeat with the next batch.
- Melt the chocolate in a small bowl (e.g. by microwaving it on 50% power in short increments, stirring each time). Spread the chocolate on the flat (bottom) side of one cookie with a small spatula, and press it onto the flat side of another cookie to form a sandwich, gently because the cookies are brittle.
- Allow the chocolate to cool completely until hardened, then serve.
Tuesday, December 20, 2022
1 stick unsalted butter, softened
1/2 cup sugar
3 eggs
1/4 cup milk
2 tsp anise extract
1/2 tsp vanilla extract
3 cups flour, not tightly packed
1 Tbsp baking powder
2 cups confectioners’ sugar
3 Tbsp milk
1/4 tsp anise extract
rainbow nonpareils
- Preheat oven to 350 F.
- Cream butter and sugar together in a large mixing bowl for a few minutes until smooth.
- Add eggs and beat well with a mixer, until light and frothy.
- Add milk, anise, and vanilla, and mix until combined.
- In a separate bowl, whisk together flour and baking powder. In two or three stages, add the dry ingredients into the wet ingredients, mixing until just combined. The dough will be sticky, but if it is too sticky, add additional flour one tablespoon at a time.
- Roll a tablespoon of dough into a sphere, using your wetted palms. Place onto a large cookie sheet lined with parchment paper, about 1 1/2 inches apart.
- Bake for 10-12 minutes, or until very lightly brown on the bottom. Transfer to a wire rack and cool completely before glazing.
- Once cooled, in a large bowl, whisk together confectioners’ sugar, milk, and anise. Dip the top of each cookie into the glaze, and then sprinkle nonpareils on top. Let harden completely before storing.
50 dumpling wrappers
1 lb ground pork
1/2 Tbsp ginger, grated
2 cloves garlic, grated
1 Tbsp green onion (white parts), thinly sliced
2 Tbsp soy sauce
1 1/2 Tbsp sesame oil
1/2 egg, beaten
2 1/2 cups napa cabbage, thinly sliced
- In a large bowl, combine all the ingredients except for the cabbage. Mix thoroughly.
- Add the cabbage and mix thoroughly.
- Place about 1 tsp of filling into each dumpling wrapper and seal the edges. Makes about 50.
- To freeze, arrange dumplings on a baking sheet in the freezer, making sure they do not touch each other. Once frozen, transfer to a freezer bag.
8 oz noodles, prepared and drained very thoroughly
3 Tbsp Chinese black vinegar
2 Tbsp soy sauce
1 Tbsp sesame oil
green onions, thinly sliced (optional)
chili oil (optional)
- Combine ingredients in a large bowl, optionally adding other greens (cilantro, cucumber, etc), and mix well.
Tuesday, September 6, 2022
75 grams plain yogurt (I use whole milk yogurt)
50 grams tahini
50 grams water
20 grams lemon juice
1/4 tsp salt
1/4 tsp cumin
1/4 tsp white pepper (or black pepper)
1/8 tsp cayenne pepper
- Combine all ingredients in a bowl and stir until smooth. Adjust for taste and consistency.
- Serve on roasted vegetables, baked sweet potato, in sandwiches, etc.