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.
2 cups frozen blueberries
1 1/2 cup unsweetened almond milk
1 banana
1/3 cup plain yogurt
- Blend ingredients until smooth.
1 yellow onion, diced
4 links (4/5 lb) hot Italian sausage, casing removed
4 links (4/5 lb) sweet Italian sausage, casing removed
4 cloves garlic, minced
1/2 tsp dried thyme
ground nutmeg
28 oz can of whole tomatoes
1 lb penne
1 cup grated Parmesan
1 1/4 cups heavy cream
- In a large sauté pan, sauté onion in olive oil.
- Add sausage and cook through, breaking it up into small pieces with a potato masher.
- Add garlic, thyme, and a pinch of nutmeg, and cook 3 minutes, stirring well.
- Add tomatoes and about 1/4 cup of water, breaking the tomatoes into small pieces. Cook until somewhat reduced, adding salt and black pepper to taste.
- Meanwhile, cook the penne 1-2 minutes short of al dente, then drain.
- Meanwhile, butter a large baking dish. Evenly distribute 1/3 of the penne, then 1/3 of the sausage mixture, 1/3 of the Parmesan, and 1/3 of the cream. Repeat twice.
- Bake uncovered at 400 F for 30 minutes.
Wednesday, August 3, 2022
2 Tbsp olive oil
1 medium onion, chopped
2 lbs Italian sausage (mixture of hot + sweet), casing removed
salt
dried thyme
nutmeg
8 oz mushrooms
4 cloves garlic
1/4 cup wine
28 oz tomatoes, drained, seeded, and chopped
black pepper
parsley
1 lb pasta
1 Tbsp butter
1 1/2 cups grated Parmesan
1 1/4 cups heavy cream
- Sauté onion in olive oil. Add sausage, then salt and thyme.
- Add mushroom, garlic, and nutmeg. Cook 3-4 minutes.
- Drain fat, add wine, and reduce. Add tomato and reduce.
- Add pepper, season to taste, and add parsley.
- Meanwhile, cook the pasta, then drain and rinse.
- Butter an 8-10 cup baking dish. Add 1/4 of pasta, then 1/4 of sausage mixture, 1/4 of the cheese, and 1/4 of the cream. Repeat three times.
- Bake at 400 F for 30 minutes, and top with parsley.
1 large yellow onion, diced
6 cloves garlic, minced
4 Tbsp olive oil
1/2 tsp cayenne pepper
2 tsp cumin
1 large potato, in small cubes
1 1/2 cup dried lentils
4 cups vegetable stock
4 cups water
1 lemon
8 oz spinach
- In a large pot at medium heat, brown the onion and garlic in olive oil, 5-10 minutes. Add cayenne and cumin, and cook another minute.
- Add potato, lentils, and stock, and bring to a boil.
- Add water, and simmer 30 minutes.
- Add zest and juice from the lemon.
- Meanwhile, wilt the spinach, and add it to the soup. Add salt and pepper to taste.
2 sticks butter, cold and cut into small cubes
1 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 cups flour
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp salt
2 cups chocolate chips
2 cups walnuts, roughly chopped
- Preheat oven to 410 F.
- In a large bowl, cream together butter, brown sugar, and sugar.
- Add eggs one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
- Separate dough into large balls and place on parchment-lined lightly colored cookie sheet. Makes 8 very large cookies, 4 to a standard half sheet pan. (You can refrigerate half the dough for later.)
- Bake for 9-12 minutes or until golden brown on the top. Let rest at least 10 minutes to set.