November 16, 2019
1 cup warm water
1 tbsp honey
1 tbsp olive oil
1 tbsp active dry yeast
1 tsp kosher salt
2-3 cups flour (1 cup whole wheat, 1 cup bread)
Mix all together and let sit for 10 minutes to rest before shaping into desired pizza shape. Top pizza with any toppings.
Bake at 475F for 8-10 minutes or until cheese is melted.
November 9, 2019
8 Cuts of Chicken, bone in
1 1/2 cups red wine
1 cup chicken stock
1/4 cup brandy
5 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 carrots, cut into 1 inch pieces
4 garlic cloves, minced
2 tbsp tomato paste
2 tsp thyme
8 oz mushrooms, thickly sliced
8 oz frozen pearl onions
Beurre manie (2 tbsp flour, 2 tbsp softened butter mixed well)
Place chicken in a large bowl and cover with wine, stock and brandy. Let sit while you prep the vegetables.
In a dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside. Remove chicken from wine marinade (saving marinade) and dry the chicken with paper towels. Work in two batches searing until golden on both sides, about 5 minutes each side. Remove chicken from the pan and pour ALL BUT 2 tbsp of fat out of pan into a heatproof dish and set aside.
Add sliced onion and carrots to the pan and let them cook until golden brown. Add in the garlic and cook for one minute.
Push the vegetables to the side and add in tomato paste. Cook until fragrant and paste begins to darken. Pour the reserved wine marinade into the pan scraping the bottom to remove any stuck on bits.
Return the chicken to the dutch oven and sprinkle with thyme. Cover and cook on low for 20 minutes.
Pour 1 tbsp of the reserved oil into a skillet and saute mushrooms until brown, about 10 minutes. Add the pearl onions to the pot and cook another 10 minutes.
Mix beurre manie together in a small pinch bowl. Remove chicken from dutch oven and add in the beurre manie. Stir until thickened. Season to taste with salt and pepper.
Add the chicken back into the dutch oven and top with cooked bacon and mushrooms. Sprinkle with more fresh thyme.
Serve with mashed potatoes.
October 31, 2019
1 tin sardines in olive oil
2 tbsp chopped parsley
1 tbsp sherry vinegar
1/4 tsp lemon zest
2 slices boule
1 ripe avocado
Mix together sardines through pepper. Toast boule drizzle with olive oil. Top with avocado sliced and then sardine mixture. Salt to taste. Serve with a lemon wedge.
October 2, 2019
1 tbsp olive oil
1 tbsp butter
8 green onions, chopped
1 small onion, chopped
1 large celery stalk, chopped
12 oz parnips, about 4, peeled and sliced thin
2 pink lady apples, peeled and cored
3 cups chicken broth
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 cup green onions
Heat oil and butter in a dutch oven over medium low. Stir in green onions, onion and celery. Season lightly with salt and pepper. Cook unti wilted, about 5 minutes.
Add parsnips and apple, reduce heat to low and cover. Cook until softened for about 10 minuutes.
Add broth through cinnamon. Bring to a boil. Cover and turn down to simmering for 20 minutes, or until parnsips are tender. Turn off heat. Puree and return to the pot or store for another time. Serve with a dollup of yogurt on time and a sprinkle of green onions.
This is typically served with a walnut oil, but I didn’t have time to make it.
September 17, 2019
1 head cauliflower, chopped
2 large eggs
1/2 cup shredded mozzarella cheese
2 tbsp freshly grated Parmesan
1 tbsp Italian seasoning
Salt & Pepper to taste
Preheat oven to 425F. Line a baking sheet with a silpat, set aside.
Put the cauliflower into a food processor and buzz until it looks like rice. Saute in a pan for 3 minutes or until dried. Place into a cheese cloth once cooled and squeeze any extra liquid out.
Transfer to a large bowl and stir in eggs, cheeses, and seasoning.
Spread cauliflower mixture onto the prepared baking sheet. Spray lightly with oil and bake 12 – 15 minutes or until golden.
Top with pizza toppings and bake an additional 3-5 minutes, or until the cheese has melted.
September 17, 2019
1 small package bonito flakes (5g)
4 cups water
1 sheet nori, torn into small pieces
3 tbsp white miso
3 green onions
8 mushrooms, sliced thin
Bring bonito flakes and water for a boil for 5 minutes. Add in nori and let sit off the heat for 15 minutes. Strain the solids out and discard. Take the broth and put back into the pan. Add in the miso, onions and mushrooms. Let simmer until you are ready to serve.
Tofu would also make a great addition to this soup.
September 11, 2019
1 tbsp coconut oil
1 small onion, diced
2 cups small fingerling potatoes
1 tbsp thai red curry paste
1 tbsp grated ginger
4 garlic cloves, minced
1 can (14oz) coconut milk
2 cups veggie broth
2 tsp fish sauce
2 tsp honey
1 lb skinless salmon fillet, cut into 1 1/2 inch cubes
2 cups spinach
1/2 cup loosely cilantro leaves
Optional – Serve with lime wedges
Heat oil in medium-large saucepan and add onions to cook. About 3 minutes Stir in curry paste, ginger, garlic and cook for 1 minutes, stirring constantly.
Add coconut milk, broth, fish sauce and honey and bring to a boil. Add in fingerling potatoes while boiling.
Add salmon and greens. Reduce heat to low and simmer, covered, for 3-6 minutes (depending on Salmon thickness) and until greens are tender.
Dish into bowls, sprinkle with a generous helping of cilantro. Enjoy with a hunk of homemade bread.
September 11, 2019
3 tbsp buter
3 tbsp all purpose flour
1/2 cup milk
1/2 cup chicken broth
2 cups cooked chicken (finely diced)
1 1/4 cup dry bread crumbs
3 tbsp fresh parsley, chopped
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup parmesan, grated
Melt in a sauce pan, 3 tbsp butter over medium heat. Add flour and cook for 1 to 2 minutes without browning to make a roux. Gradually whisk in the milk and broth, stirring constantly until smooth and thickened. Remove from heat and set aside to cool for 5 to 10 minutes.
In a large bowl, mix the cooked chicken, 1 cup of bread crumbs, parsley, salt and eggs. Add in the cooked roux and stir to blend. Cover and chill.
Prehead oven to 350F. Combine the parmesan and remaining 1/4 cup bread crumbs in a small bowl.
Shape the croquettes into balls and roll in bread crumb mixture to coat. Place croquettes on a silpat lined baking sheet and drizzle a little olive oil over them. Bake for 30 minutes until golden brown.
Served with a patatas bravas sauce.
1/4 cup ketchup
1/4 cup mayo
1/4 tsp garlic, minced
1/4 tsp dried thyme
1 tsp paprika
5 dashes tabasco
Mix together and microwave for 45 seconds. Stir and serve. Quick and easy.
June 4, 2019
Some hints that I have read. Don’t skimp on the sugar. Use room temperature egg whites. Use 1/8 tsp cream of tartar per egg used.
3 egg whites, room temperature
3/8 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla (optional)
Start whipping the egg whites until frothy. Then add in the cream of tarter (1/8 tsp each egg white). Once starting to get creamy looking, start slowly adding the sugar and vanilla. Whip until stiff peaks form.
Carefully create little cookies with a spatula. You could put it in a piping bag, but I usually don’t. Bake at 250°F for 1 hour. Then turn off the oven and let them sit over night.
They should be dry on the outside but marshmallowy on the inside.
May 28, 2019
1/2 pound fresh okra
1/2 tsp whole cumin seed
1 tbsp coriander seed, crushed
1/2 tsp chili flakes (the hotter, the better)
1/2 tsp tumeric powder
1 tbsp buckwheat flour
1/2 tsp mango powder
1/2 tsp kosher salt
1 mini red sweet pepper, diced
1 mini orange sweet pepper, diced
Wash okra and let dry on paper towel. After they are dry, cut into 1/2 inch slices and set aside.
Heat 1 1/2 tbsp canola oil in a saucepan on high. Add cumin and wait until it starts to pop.
Add okra and stir for about a minute. Turn heat to medium, cover and cook for 3 minutes.
Remove cover and add coriander, chili flakes and tumeric. Give a good stir and add buckwheat flour.
Cook until okra is tender, stirring occasionally. About 4 minutes.
Add mango powder, salt and diced peppers. Cook for another minute.