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Perogies

1/16/2021

This is just for cooking frozen perogies. If you're in Knoxville they have several kinds at International Delicacies on Kingston Pike between Cedar Bluff and Bridgewater.

perogies
1 stick butter
1 onion, chopped
1 tsp sugar

mushrooms, chopped
bacon or pancetta
garlic powder
parsley

Boil perogies until they float to the surface
Remove from water and let cool for a couple minutes
Saute onions in butter with salt and a little sugar to break down
Add pork, mushrooms, and spices and cook until brown
Brown perogies, about 5 minutes

Baked Apples

1/15/2021

apple
1-3 tsp honey per apple
1/2 cup rolled oats
1/2 cup brown sugar

1 tsp cinnamon
1/2 tsp ginger
1/2 stick butter, melted

if apples don't stand up slice off bottom
cut 1 in opening on other side and scoop out middle
fill new hole with honey
combine all other ingredients and fill apples
bake at 350 for 40-55 minutes, until topping is golden and apples are soft

Roasted Vegetables

1/12/2021

onion, sliced
1/2 tbs sugar
garlic, minced or crushed
brussel sprouts, sliced and blanched
carrots, sliced

soy sauce
paprika
beef broth
red wine
butter

saute onions in hot oil
add salt and sugar to break down and caramelize
cook in carrots, blanched brussel sprouts, garlic, soy sauceand seasoning
deglaze with broth and/or wine
Stir in butter until melted

Chicken Adobo

1/7/2021

8 bone-in chicken thighs, with skin
5 cloves garlic, minced
2/3 cup apple cider vinegar

1/3 cup soy sauce
1 tsp whole black peppercorns
2 bay leaves

Lay chicken into hot oil, skin-side down, until browned on each side
Remove chicken and saute garlic until lightly brown and fragrant
Deglaze with soy and vinegar
Stir in rest of ingredients, return chicken to the pan, and bring to gentle simmer
Cover and cook for 20 minutes
Uncover, increase heat and thicken, basting chicken occasionally
Remove bay leaves and serve over white rice.
Drizzle chicken and rice with sauce.

Sausage Ricotta Gnocchi

1/6/2021

8 oz gnocchi
2 cups broccoli or other green vegetable
2 tbs onions, diced
1 tbs garlic, minced or sliced
sausage
4 tbs butter

2 tsp flour
rosemary
sage
basil
salt & pepper
1-3 tbs ricotta

Blanch or steam vegetables
Cook gnocchi in boiling water until float to top
Season and saute onion and garlic in hot butter or oil until fragrant
Brown sausage and stir in vegetables
Add flour and butter and stir until lightly browned, 2-3 minutes
Stir in gnocchi and ricotta cheeseand season

Lemon Ricotta Pancakes

1/1/2021

1 1/2 cups flour
3 1/2 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup milk
3/4 cup ricotta

3 large eggs, separated
1 tsp vanilla
1 tbs rum
1-2 tbs lemon zest
1/4 cup lemon juice
1 tbs butter, melted

Whisk dry ingredients for 20 seconds
Whisk together milk, ricotta, egg yolks, beaten egg whites, vanilla and rum
Add butter and lemon and blend until combined, may curdle
Pour wet mixture into well pressed in center of dry ingredients
Whisk until just combined and still lumpy
Pour into warm buttered skillet until bubbly then flip until golden
Serve with syrup, jam, ricotta, etc

Also delicious with blueberries, though it will affect the structural integrity of your pancakes.

Pangritata Broccoli

12/27/2020

1 large broccoli or 2 small , cut into florets
2 tbs olive oil
1/2 tsp salt & pepper
garlic, minced or powder

1/2 cup panko breadcrumbs
3 tbsp finely grated Parmesan
1 tbsp extra olive oil
Salt

Toss broccoli in oil, salt, pepper, and garlic
Roast for 10 minutes at 350
Combine ingredients on right and place on tray next to broccoli
Roast all for about 12 minutes until breadcrumbs are golden
Combine and serve

Meat Pies

12/26/2020

Australian

2.5 lb beef chuck, 1" cubes
1/2 tsp each salt & pepper
3 tbs olive oil
1 onion, diced
4 garlic cloves, minced
5 tbs flour
1 1/4 cups (315 ml) beef stock, low sodium
3 cups (750 ml) red wine, dry full bodied
2 tbs tomato paste

1 tsp Worcestershire sauce
2 tsp black pepper, coarsely ground
10 sprigs of thyme
2 bay leaves
mushrooms
1 pack of 2 pie crusts
puff pastry sheet
egg, lightly whisked

Gong Bao Chicken

12/21/2020

Szechuan

Gong Bao Ji Ding with Peanuts
Every Grain of Rice by Fuchsia Dunlop, pg 174

3/4 pound chicken breasts, cubed
3 garlic cloves, sliced
equivalent ginger, peeled and sliced
5 spring onions (white parts), cubed
dried chilies
Sichuan pepper
1/3 cup peanuts

Marinade:

2 tsp light soy sauce
1 tsp Shaoxing wine
1 tsp potato flour

Sauce:

1 tsp sweet soy sauce
1 tsp light soy sauce
1 tbs Chinkiang vinegar
1 tsp sesame oil
1 tbs chicken stock

Place peanuts on tray and bake for 10-15 minutes at 250 degrees until crispy instead of crunchy
Marinade chicken while you prepare ingredients
Add oil, chilies, and Sichuan pepper into heated wok to stir fry
Cook chicken while stirring until separated
Stir fry ginger, garlic, and onions until fragrant
Stir in sauce until thick
Add peanuts and serve

Spaghetti Squash

12/8/2020

spaghetti squash
green vegetables such as spinach, broccoli, spinach, etc
garlic
white pepper

Italian seasoning
paprika
ginger
parmesan cheese

Halve squash and scoop out seeds and innards
Season, brush with oil, and bake cut side down for 50 minutes at 400 degrees
Cook vegetables and seasoning
Shred squash and remove from shells
Mix together and return to shels
Dust with parmesan cheese and broil for 10 minutes

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