Blog Posts

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

Pumpkin Chicken Tortilla Soup

12/5/2020

2 tbs olive oil
1 medium onion, diced
6=7 garlic cloves, minced
1/2 cup green chilies, chopped
1 cup sweet peppers, diced
1 can chipotle peppers, chopped
2 tbs cilantro, chopped
2 chicken breasts or shredded chicken
2 tsp salt
1 tsp pepper
1 tsp garlic powder

2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 can black beans, drained & rinsed
1 can pumpkin puree
2 cans fire roasted tomatoes
1 cup sweet corn kernels
16 oz chicken broth
100 ml cream
1-2 limes, juiced
1/2 cup rice, rinsed and drained

Saute onions and peppers until softened
Add garlic, chilies, and spices and saute until fragrant
Add chicken pumpkin, vegetables, broth, water, cream, and tomato paste
Simmer for 25-35 minutes and remove chicken
Stir in juice, rice, chipotles, and cilantro
Add chicken back in and simmer 2-3 minutes until rice is cooked
Serve with cilantro, lime wedges, fried tortilla strips, avocado, cheese, etc

Texas Red Chili

12/1/2020

A Chef Tim Love recipe

2 ancho chili, deseeded
2 guajillo chili, deseeded
2 arbol chili, deseeded
2 white onions, diced
2 red bell peppers, diced
1/4 cup garlic, minced
10 roma tomatoes, halved and grilled
1/4 lb ground beef

1/4 lb tenderloin scrap, seasoned & seared
1 tbs chili powder
1.25 oz cumin
1/2 cups chipotle puree
12 oz Shiner Bock or IPA
5 red corn tortillas, cooked & crushed
1/2 quart chicken stock
salt & pepper to taste

Heat oil and brown ground beef
Add in onions, bell peppers, garlic and dry spices
Once meat is browned, strain off grease and return meat to pot
Add chilies, tomatoes along with any juice & tenderloin
Cook for 2-3 minutes.
Deglaze with beer and simmer for 2 minutes
Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
Serve with crushed tortilla strips and cheese

Sweet Potato Casserole

11/27/2020

1/2 stick butter, melted
3 to 4 sweet potatoes, peeled and cubed
1/2 cup milk
1/4 - 1/2 cup brown sugar, packed
1 tsp vanilla extract
2 eggs, beaten
1/2 tsp salt

1 tsp cinnamon
1/2 tsp nutmeg

Topping:

1/2 cup packed brown sugar
1/3 cup flour
1/2 stick butter, softened

Simmer potatoes until tender, 15 to 20 minutes.
Drain, cool, and mash sweet potatoes
Whisk together all ingredients and place in baking dish
Mix flour, sugar, butter until clumps together and spread over potatoes
Bake 350 for 30 minutes, or until crispy

Baked Brie

11/26/2020

1-2 triangles of brie
1 can Pillsbury crescent rolls
berries (raspberries, pomegranate seeds, etc)

Wrap dough around cheese, either around the large pieces or cut into smaller ones
Place berries either inside or on top of dough
Bake at 400 on bread is done

Macaroni and Cheese