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Roasted Root Vegetables

8/31/2021

 
  • rosemary
  • thyme
  • flat parsley
  • root vegetables (baby turnips, beet roots, baby carrots, fingerling potatoes, etc

  1. Create bed of herbs in bottom of roasting pan and season with rock salt
  2. Lay vegetables on top of herbs and add more rock salt
  3. Seal with foil, shiny side up to steam while roasting
  4. Put roasting pan on stove until it starts popping
  5. Roast in oven 45 minutes
  6. Slice turnips in half; Top and tail and half the beets; slice carrots once at an angle
  7. Serve with protein and sauce or glaze

​note:  really don't use eggplants in this recipe

Chicken Supreme

8/30/2021

 
  • 1 chicken breast
  • 3 cloves garlic, crushed
  • thyme
  • shallots, diced
  • butter, pats
  • bacon or pancetta
  • dark brandy
  • 1/2 cup demi glaze

  1. Season chicken and bring to room temp
  2. Lay tender side up into hot grapeseed oil with garlic and herbs
  3. Push breast to edge of pan and tilt to get in oil
  4. Flip it and add butter
  5. Baste
  6. Flip and baste
  7. Skin side down, bake 8-10 minutes
  8. Save juices from pan in bowl and bring back to temperature
  9. Add shallots, butter, and garlic and thyme from the roasting juices
  10. Scrape pan while cooking
  11. When shallots are almost crispy, add pancetta or bacon
  12. Deglaze with brandy until pan is clean
  13. Slowly stir in stock
  14. Season
  15. Push sauce with garlic and shallots through a sieve 
  16. Rest chicken for 5 minutes
  17. Slice off tender, then slice in thick slices at an angle 
  18. Push back together and plate over vegetables 
  19. Drizzle with sauce
  20. (optional) Grate truffles over dish 

Honey Soy Glazed Chicken

8/21/2021

 
From Justonecookbook
  • whole chicken
  • 1/4 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup mirin 
  • 2 tbs honey
  • 1 tbs sesame oil, roasted
  • 1 knob ginger, grated
  • 1 clove garlic, chopped

  1. The day before roasting, prepare chicken
  2. Spatchcock chicken by removing spine and flattening 
  3. Pat dry on both sides
  4. Carefully separate skin from chicken
  5. Rub seasoning on and under the skin
  6. Place on wire wrack on center of a foil lined baking sheet
  7. Refrigerate 12 - 24 hours
  8. Whisk together soy sauce, sake, mirin, and honey over medium heat and bring to boil
  9. Reduce heat and simmer, about 25 minutes 
  10. Before roasting, combine ginger, garlic, and sesame oil 
  11. Rub all over chicken and under skin 
  12. Bake at 450 (475 if convection) until chicken reaches 135 degrees
  13. Remove chicken from oven, quickly glaze, and return to oven
  14. Roast until chicken reaches 150 degrees
  15. Tent loosely with foil and let rest for 10 minutes before carving
  16. Garnish with sage or berries

Green Bean Gomaae

8/20/2021

 
Sesame Dressing Green Beans
From justonecookbook 
  • 1/2 lb green beans, trimmed
  • 3 tbs white sesame seeds, toasted 
  • 1 tbs soy sauce
  • 1 tbs sugar

  1. Grind sesame seeds, leaving some uncrushed for texture
  2. Mix together with soy sauce and sugar into a paste
  3. Blanch with salt for 5 minutes and rinse with cold water
  4. Cut into 2 inch pieces
  5. Toss in dressing paste

Miso Glazed Carrots

8/20/2021

 
From justonecookbook
  • 1 lb carrots, peeled and sliced
  • 1 tbs maple syrup
  • 1 tbs miso paste
  • 1/2 tsp soy sauce

  1. Pat carrots as dry as possible
  2. Toss carrots in olive oil, salt, and pepper
  3. Arrange on baking tray in single layer spaced out enough to glaze instead of steam
  4. Bake for 30 minutes at 425 F, rotating halfway through 
  5. Combine other ingredients into sauce/paste
  6. When carrots are lightly browned, glaze with brush on all sides
  7. Roast 5 more minutes, turning for even browning
  8. Garnish with thyme

Basil Dijon Crusted Lamb

8/18/2021

 
  • lamb rack
  • 1 bunch thyme sprigs 
  • 1/2 stick butter, cut into pats
  • 1 bulb garlic, halved
  • Dijon mustard​
  • panko bread crumbs
  • basil, finely chopped 
  • flat parsley, chopped 
  • parmesan cheese, grated

  1. Season lamb rack
  2. Brown in hot oil on all sides
  3. Add garlic (cut side down), thyme, and butter to pan until melted
  4. Top lamb with thyme and baste 
  5. Oven
  6. Blend breadcrumbs, basil, parsley, cheese
  7. Brush lamb with mustard
  8. Coast in breadcrumb mixture 
  9. Oven 
  10. Slice into rib chops between bones 
  11. Server with red wine glaze or mint yogurt sauce 

Honey Glazed Carrots

8/17/2021

 
  • Carrots
  • Parsnips
  • Thyme
  • Cinnamon stick
  • 3 star anise 
  • 1-2 tbs honey

Roasted Figs

7/28/2021

 
  • Figs, halved
  • Goat Cheese
  • Balsamic/Raspberry Vinegar 
  • Figs, sliced open
  • Gorgonzola or Blue Cheese
  • Prosciutto
  • Honey

Lamb Potjie

7/15/2021

 
South African
  • 1 lb lamb, cut up in big chunks
  • 2 tbs flour
  • 1 cup stock
  • 1 cup red wine
  • ​1 onion, chopped
  • 5 cloves garlic, crushed
  • 5 sprigs of rosemary
  • 5 sprigs of thyme
  • 5 bay leaves
  • vegetables, chunks (such as pumpkin, potatoes, carrot, etc)

  1. Toss lamb in flour, salt, and pepper
  2. Brown in hot oil or butter
  3. Add stock, wine, onion, garlic, and herbs
  4. Stew on low heat without stirring or moving for an hour and a half
  5. Add more liquid if reduced too much
  6. When lamb is soft, add vegetables, cover, and cook 30 minutes​

Camarones al Chipotle

7/13/2021

 
  • 2 tbs butter
  • 1 white onion, chopped
  • 3 garlic cloves, finely chopped
  • 2 cups mushrooms, sliced
  • ​2 tomatoes, chopped
  • shrimp
  • 1 cup Mexican crema
  • 1-2 tbs canned chipotles in adobo sauce

  1. Melt butter and saute onions and garlic with salt until soft
  2. Add mushrooms and cook covered for 3 minutes
  3. With tomatoes, bring to simmer for about 5 minutes
  4. Stir in shrimp and cook until pink
  5. Blend together cream and chipotles, add to pan, and cook until heated through
  6. Season to taste
  7. Serve with rice, warm tortillas, and avocados
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