Friday, December 22, 2017
Monday, December 11, 2017
Sunday, December 10, 2017
Thursday, November 30, 2017
Saturday, October 21, 2017
Sunday, October 15, 2017
easy, 2 ingredient chocolate souffle
2 eggs, separated
Mix yolks with 1/2 cup nutella
beat whites into fluff, mix 1/2 of whites into nutella/yokes mixture, then mix other half of whites
pour into ramekins
bake at 375F for 15 to 17 minutes
https://gfycat.com/DismalNewDonkey
Mix yolks with 1/2 cup nutella
beat whites into fluff, mix 1/2 of whites into nutella/yokes mixture, then mix other half of whites
pour into ramekins
bake at 375F for 15 to 17 minutes
https://gfycat.com/DismalNewDonkey
Friday, October 13, 2017
cool veggie, ham and cheese poached omelette
cool veggie, ham and cheese poached omelette
Saturday, October 7, 2017
Saturday, September 23, 2017
Saturday, June 3, 2017
Thursday, June 1, 2017
Tuesday, May 30, 2017
Monday, May 29, 2017
Steph Bader's Shepherd's pie
Shepherd’s Pie
Note: When making your leg of lamb, save all the drippings and juice for use in your shepherd’s pie
Leftover lamb - cubed
Mashed potatoes – (use 4 lg or 6sm potatoes)
Frozen peas – 1 cup (more if you like) – thawed and drained
~2 cups beef broth/bullion
Flour for thickening
Mashed potatoes – (use 4 lg or 6sm potatoes)
Frozen peas – 1 cup (more if you like) – thawed and drained
~2 cups beef broth/bullion
Flour for thickening
Heat lamb juice/drippings in pan
Add beef broth
Add ~4tbsp flour – (more if needed) enough to thicken to
gravy consistency – stir ‘til smooth
Add lamb and mix into gravy
Put lamb and gravy in a casserole dish
Stir in peas
Cover with generous layer of mashed potatoes – sealing edges
Dot with butter
Bake at 350 for 30 minutes
Add beef broth
Add ~4tbsp flour – (more if needed) enough to thicken to
gravy consistency – stir ‘til smooth
Add lamb and mix into gravy
Put lamb and gravy in a casserole dish
Stir in peas
Cover with generous layer of mashed potatoes – sealing edges
Dot with butter
Bake at 350 for 30 minutes
Thursday, May 11, 2017
Monday, May 8, 2017
Saturday, May 6, 2017
Friday, May 5, 2017
Sunday, April 30, 2017
Sugar Snap Peas With Lemon and Toasted Almonds
http://nymag.com/listings/recipe/sugar-snap-peas/
Sugar Snap Peas With Lemon and Toasted Almonds
Provided by: Chef Rebecca Charles
Served at: Pearl Oyster Bar
|
Print Recipe | Rate & Review |
Ingredients
3/4 pound sugar snap peas1 tablespoon unsalted butter
Zest of 1/2 lemon, finely chopped
2 tablespoons sliced almonds, toasted
Kosher salt and freshly ground black pepper
Instructions
Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat as soon as the butter has melted and is bubbling. Toss in the almonds, and season with salt and pepper. (Published 2002)Friday, April 7, 2017
cauliflower cashew soup
http://www.bonappetit.com/recipe/cauliflower-cashew-soup-crispy-buckwheat
Ingredients
8 SERVINGS- ½ cup olive oil, divided
- 4 large shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- Kosher salt
- ½ cup dry white wine
- 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
- ¼ teaspoon cayenne pepper
- ¾ cup plus 2 Tbsp. cashews
- 6 cups (or more) vegetable stock, preferably homemade
- Freshly ground black pepper
- 2 tablespoons buckwheat groats
- 2 teaspoons fresh lemon juice
- ½ teaspoon paprika
Preparation
Heat ¼ cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6–8 minutes.
Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set ¾ cup cauliflower aside; add the rest to pot along with cayenne and ¾ cup cashews; season with salt.
Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20–25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20–25 minutes. Discard bay leaves. Remove from heat and let cool slightly.
Meanwhile, finely chop reserved ¾ cup cauliflower and remaining 2 Tbsp. cashews. Heat remaining ¼ cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5–8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.
Serve soup topped with toasted cauliflower-buckwheat mixture.
Do Ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.
Saturday, March 18, 2017
Slow Cooker Cheese Stuffed Meatballs | One Pot Chef
https://youtu.be/ou7fcxr5paw
Slow Cooker Cheese Stuffed Meatballs | One Pot Chef
500g Beef Mince
500g Pork Mince
Salt and Pepper
1 Teaspoon of Garlic Powder
1 Cup of Fresh Breadcrumbs
1/4 Cup of Grated Parmesan Cheese
1/2 Cup of Freshly Chopped Parsley
1/2 Cup of Milk
2 Eggs
2 x 500g Jars of Pasta Sauce
Preparation Time: About 20 minutes
Cooking Time: 2.5 hours on HIGH setting
SERVES 4
Note: I don’t recommend using the LOW setting for this recipe, as the meatballs can fall apart ;)
Monday, March 13, 2017
Cheese potato pancakes
http://www.homecookingadventure.com/recipes/cheese-potato-pancakes
https://youtu.be/BmMBL9k5qsw
Prep time
Cook time
Total time
Ingredients
- Makes about 15 pancakes
- 2 pounds (900g) potatoes, peeled and grated
- 1/2 cup (50g) Cheddar cheese
- 1/2 cup (50g) Parmesan cheese
- 3 green onions, chopped
- 1/2 tsp (2g) garlic powder
- 1/4 cup (30g) all-purpose flour
- 2 eggs, beaten
- 1 tsp (5g) salt
- Freshly ground black pepper
- 1/4 cup (50g) oil, for frying
- Dipping sauce
- 1/2 cup (120g) sour cream
- 1 tbsp (20g) chili garlic sauce
Directions
- Use the large holes of the grater to grate cheese and potatoes.
- Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
- Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
- Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
- Cook until browned about 4 minutes per side.
- Repeat with remaining potato mixture.
- Transfer the pancakes to a plate lined with paper towel to remove excess oil.
- Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
- Serve the potato pancakes while still warm.
Hors d'Oeuvres
Hors d'oeuvres
Morton Williams:
Pepperidge Farm White Bread Very Thin, lightly toasted
Ritz crackers with
salmon and cream cheese swirls
Fresh Direct whitefish salad
New England shrimp salad
wild tunafish salad
pate by D'Artagnon
peanut butter
Leonard's dill sauce
Leonard's roast beef
mayonnaise
grapes with thin skin
Morton Williams:
Pepperidge Farm White Bread Very Thin, lightly toasted
Ritz crackers with
salmon and cream cheese swirls
Fresh Direct whitefish salad
New England shrimp salad
wild tunafish salad
pate by D'Artagnon
peanut butter
Leonard's dill sauce
Leonard's roast beef
mayonnaise
grapes with thin skin
Sunday, March 12, 2017
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
http://damndelicious.net/2016/05/08/chicken-potatoes-garlic-parmesan-cream-sauce/
YIELD: 6 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cups baby spinach, roughly chopped
- 16 ounces baby Dutch potatoes, halved*
- 2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth, or more, as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup half and half*
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Season chicken with Italian seasoning, salt and pepper, to taste.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
- To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Adapted from The Kitchen Magpie
Sunday, March 5, 2017
Fantastic Lemon Butter Cod or other fish fillet
http://allrecipes.com/recipe/37918/fantastic-lemon-butter-fillet/
Fantastic Lemon Butter Cod Fillet
0
Recipe by:MATTDANB
"This wonderful recipe will make your mouth water when you sink your teeth into the lemon butter spiced fillets. Use any type of fish!"
Ingredients
45 m6 servings238 calsDirections
Print- Prep
- Cook
- Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
- Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
- Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.
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