Blog Posts

Lamb Maqli

10/28/2020

A dish from the Naples cookbook - a twist on a Middle Eastern Dish

1/2 lb lamb meat cut into 1 in square pieces
2/3 cup mushrooms, quartered
1/4 cup pine nuts
2 oz olive oil
1 tbs garlic, minced
1/4 onion, minced

2 tbs parsley, chopped
1 tbs cumin
2 oz dry white wine
1 oz lemon juice
3 oz veal stock
1/2 stick butter, softened

Toss lamb in hot oil to sear all sides; set aside
Toss mushrooms, garlic, and onion in pan before adding pine nuts and browning
Deglaze with wine, add stock, lemon juice, and cumin
Season, stir in butter butter, and half of parsley
Spoon lamb over fettuccini pasta and garnish with remaining parsley

Baked Sweet Potato

10/21/2020

sweet potato
olive oil

salt
pepper

Stab potatoes with fork, coat with oil and seasoning and wrap in foil
Bake for several hours at 300 degrees

Parmesan Zucchini

10/20/2020

zucchini, sliced thinly
olive oil
garlic powder
Italian seasoning

parsley
ginger
rosemary
parmesan cheese

Coat zucchini with oil and seasoning and lay out on baking tray
Top with parmesan
Bake at 400 for 5-10 minutes then put on broil long enough to brown the cheese

Miso Noodles

10/19/2020

Modified from a Gordon Ramsay recipe from his Ultimate Cookery Course on Amazon, episode 4.

2 cups water
2 cups chicken stock
3 tbs miso paste
1 tbs fresh ginger, grated or minced
shiitake mushrooms, soaked and sliced
portabellas, sliced thinly

bok choy, stems and leaves separated
soy sauce
1 egg per serving
schecuan pepper
egg noodles, soft
spring onions, sliced

Cook noodles only half the time from the directions
Mix miso paste into boiling water and stock
Add, mushrooms, bok choy stems, and soy sauce
Poach eggs 2-3 minutes
Add bok choy leaves and season
Spoon broth on top of noodles in bowl and top with egg and spring onions

Brown Butter & Sage

10/16/2020

1 stick butter
2 tbs garlic, minced
1 tbs sage

Cook butter and garlic until begins browning, stirring occasionally
Stir in sage, season, and stir over pasta

Oven Seared Steak

10/15/2020

steaks, room temperature
salt & pepper
garlic powder

Preheat oven to 425 degrees
Heat cast iron with oil
Dry steaks with paper towels and pat seasoning into all sides
Lay steaks away from you into pan and sear for 2 min
If thicker steaks sear on sides for 30 sec
Turn onto uncooked side and cook in oven for 4 min
Plate steaks under aluminum foil and rest for 4 min

Brussel Sprouts

10/11/2020

Brussel sprouts
2 slices bacon, cut into pieces
brown sugar
honey

dash soy sauce
salt
fresh ground pepper
2 tbs butter

slice tops off Brussel sprouts and halve
Blanch for 4 minutes then place in an ice bath
Cook bacon until greasy
Dry sprouts and place in pan cut side down, until brown
Pull bacon on top of sprouts unless you want super crispy bacon
Season and add sugar and stir sprouts then continue to cook
Mix in honey, soy, and butter
Cook until desired crispiness

Pizza Night

10/10/2020

We had pizza night to take advantage of Alice and her starter both living in our house for a month.

Top with sauce and all toppings except for cheese and bake 5 min (or 10 for thick crust)
Add cheeses and leaf toppings and bake for 5-7 more minutes until cheese is melted

Parmesan Risotto

10/5/2020

Italian

1/2 lb arborio rice
2 tbs olive oil
2 tbs yellow onion, minced
1/2 tbs thyme
1/2 tbs garlic, minced

1/2 tbs parsley
1/2 tsp salt
1/2 tsp pepper
1 1/2 qt chicken stock
1/2 cup parmesan

Saute all ingredients except rice, stock, and cheese until lightly browned
Mix in rice and stir for 1 minute
Stir in 3/4 qt of stock and cook until mostly absorbed
Add 1/2 qt of stock and cook until al dente and loose
Add more liquid if needed and stir in cheese
Risotto should be a bit gummy and hold together in a loose ball

Oyster Sauce Chinese Broccoli

9/16/2020

Hot Thai Kitchen/Pailin's Kitchen

Chinese broccoli and/or bok choy
6–7 cloves garlic, crushed
chilies or chili oil
3 tbsp oyster sauce

1 Tbs soy sauce
2 Tbsp water
1 tsp sugar
1/2 tsp white pepper

Szechuan

Cut thick gai lan stems on a sharp bias into thin slices, thinner stems into 2 in pieces
Cut leaves into bite-sized chunks. Keep the stems and leaves separated
Combine oyster sauce, soy sauce, sugar, and water
In a wok, fry the garlic and chilies in a little oil over medium heat until light golden.
Add gai lan stems, turn heat up to medium and cook for about 30-45 seconds.
Turn to high, add gai lan leaves, the sauce, white pepper, and cook for 30-45 sec
Remove from heat immediately once the leaves look mostly wilted
Residual heat will wilt the leaves further, and leaves get chewy when cooked too much

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