Come On Up To The House

March 10, 2024
by Ashley
Comments Off on Creme Fraiche

Creme Fraiche

This is super easy. I took sour cream and added heavy cream to change the consistency. We used it with fish and caviar and it was fantastic.

1/2 cup sour cream
2 tsp heavy cream

Stir together until smooth. Add more heavy cream if you would like it thinner.

March 3, 2024
by Ashley
Comments Off on Tofu Banh Mi Bowls

Tofu Banh Mi Bowls

Quick Pickles
2 carrots, peeled and julienned
1 cup radishes, julienned
1 jalapeno pepper, sliced
1/2 cup water
1/2 cup vinegar
1 tbsp salt
1 tsp sugar

Tofu Marinade
1 tbsp fish sauce
1/4 cup rice vinegar
1/2 tsp lime juice
1 tsp sugar
1 garlic clove, minced

Spicy Mayo
1/3 cup mayo
1 tbsp sriracha
1 tsp lime juice
1/8 tsp fish sauce

14 oz extra-firm tofu, drained and pressed
1 cup quinoa, rice or cauliflower rice
1 cucumber, peeled and sliced
2 tbsp chopped cilantro
1/4 cup peanuts, chopped
Soy sauce & extra lime for garnish

Instructions

Start the quick pickles. Put the veggies into a pint sized jar. In a small saucepan, bring the water, vinegar, salt and sugar to a boil, stirring until dissolved. Pour the liquid over the veggies, leaving 1/2 inch space at the top. Gently tap the jar to remove any air bubbles and seal. Cool jar for at least 48 hours before using.

Marinate the Tofu. In a medium bowl, whisk together fish sauce, rice vinegar, lime juice, sugar & garlic until combine. Slice the tofu into cubes or strips and marinate.

Put the spicy mayo together whisking all ingredients until smooth and creamy.

Cut the tofu into eight even rectangle slices. Add to marinade and let sit in the fridge for 30 minutes. Preheat oven to 400 degrees F. Line the backing sheet with a silpat. Place marinaded tofu onto baking sheet and bake for 30 minutes, flipping over halfway through.

Meanwhile, cook your grains. The original recipe calls for you to fry the baked tofu slices for 3 – 5 minutes on each side until golden browned. I am going to try to convect bake to see if that does the same thing.

To put the bowls together. Start by dividing the grains in the bottom of the bowls. Top with tofu, pickled veggies, cilantro, peanuts and cucumber. Squeeze lime juice over the top and splash a little soy sauce with a drizzle of the spicy mayo over the top. Enjoy!

March 3, 2024
by Ashley
Comments Off on Pork Kebob with Chimichurri

Pork Kebob with Chimichurri

1.5 lb pork sirloin
3/4 tsp paprika
3/4 tsp cumin, ground
1 tsp kosher salt
1/2 tsp ground pepper

1/2 cup fresh parsley leaves, packed
4 cloves garlic
2 tbsp diced red onion or shallot
1 tsp oregano, dried
2 tsp chili flakes
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup olive oil

Directions
Cut the port into cubes. Mix pork with paprika, cumin, salt & pepper. Marinate for a couple of hours in the fridge.

To make the chimichurri, add all ingredients into a food processor except the oil. Process until finely minced, do not process into a paste. Transfer to a mixing bowl, gently stir in olive oil. Let stand for 15 minutes and refrigerate until use.

Thread pork onto skewers. Grill 3 – 4 minutes a side.

February 8, 2024
by Ashley
Comments Off on Blue Cheese Dressing

Blue Cheese Dressing

I love wedge salads for some reason. This is the perfect dressing to add to them.

Ingredients
1/2 cup sour cream
1/2 cup mayo
1/4 cup milk
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp kosher salt
2 oz blue cheese, crumbled

Mix everything together and serve with your masterfully put together salad.

February 8, 2024
by Ashley
Comments Off on Lemon Posset

Lemon Posset

I had a friend bring this over for dinner one night and it was amazing. The recipe is also incredibly easy.

Ingredients
16oz heavy cream
1/2 cup sugar
5 tbsp fresh lemon juice
Zest of one lemon

Bring the cream and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium and boil 3 minutes. Stir constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.

Stir in lemon juice and zest and let sit for 10 minutes to cool.

Stir mixture again and divide among 4 – 6 ramekins. Let sit in the fridge for at least 1 hour to overnight.

February 8, 2024
by Ashley
Comments Off on Lazy Lasagna

Lazy Lasagna

Ingredients
2 lbs ground beef
1 egg
1/2 cup Parmesan
1 tsp garlic powder
1 tsp onion powder
1 tsp ground oregano
1 tsp dried thyme
1/2 tsp cayenne pepper powder
salt & ground pepper to taste

1 jar marinara sauce (23 oz or so)
10 oz fresh spinach
2 eggs, beaten
15 oz ricotta
2 cups mozzarella, shredded
1 cup parmesan, finely shredded

Instructions

Make the meat layers. Start by preheating the oven to 450°F.

Mix the ground beef with the seasonings, parmesan and eggs. Mix well. Line a baking sheet (18inx13in) with parchment paper. Transfer the seasoned meat onto the baking pan and press with hands or back of spoon to flatten. The meat should by pressed to almost touch all sides of the pan. Place in a preheated oven and back for 12 minutes, or until just browned. Remove from the oven. Once cooled a little, cut in half once.

While the meat is cooking, put together the ricotta mixture. In a bowl, mix together two eggs, ricotta, 1/2 cup mozzarella and 1/2 cup parmesan. Stir together and set aside.

Cook the spinach with a little olive oil in a cast iron pan until wilted. Turn off the heat and set aside.

In a small bowl, mix together the mozzarella and remaining Parmesan.

Assemble the lasagna in a 9in x 13 in baking dish. Pour 1/4 cup of marinara sauce into the bottom of the baking dish and spread around evenly. Place one half of the meat layer into the baking dish. Top with half of the ricotta mixture. Then half the spinach. Then half of the mozzarella and Parmesan mix. Cover with half of the remaining sauce. Repeat with the layer of meat, ricotta mixture and spinach again. Cover with sauce. Add remaining cheese.

When you are ready to bake. Preheat the oven to 400°F, bake for 25 minutes or until cheese is melted and slightly golden and the lasagna is bubbling. Let sit at least 10 – 20 minutes before cutting into the lasagna to give it time to cool.

January 6, 2024
by Ashley
Comments Off on Yogurt Sauce

Yogurt Sauce

2 cups plain yogurt
1 cup chopped cucumber
salt, to taste
1 tbsp dried mint
1 clove garlic, minced

Combine everything and stir.

January 6, 2024
by Ashley
Comments Off on Grapeleaves

Grapeleaves

This is a recipe that is from Paul’s mom. We have made this so many times and love them. Serve with yogurt sauce.

2 cups rice
2 lbs ground beef
1 lb ground lamb
Salt & pepper, to taste
1 tsp Onion powder
1 tsp Garlic powder
2 – 3 tbsp butter
16oz grape leaves

Empty grape leaves with liquid into a bowl then throw liquid away. Unroll a little and strain under water briefly. Squeeze any extra liquid unroll & separate leaves. Snip some of stem, rough side up to stuff. Pointy end away, stem towards you. Stuff so you can fold/envelope style, leaf over. If leaf is torn, patch with more leaf. After stuffed, extra stems or torn pieces put in bottom of pot. If using, put zucchini, put grape leaves laid in tight – out to in – then rows up with leaves. Put a plate or glass lid in pot to keep leaves pressed down into liquid. Pour chicken stock over to cover (9 cups) and 1 cm above leaves. Start on low heat for about 45 minutes. After 30 minutes check to see if rice is cooked through. Prep time, 2 hours. After finished cooking, squeeze lemon into pot & swirl so juices mix.

January 6, 2024
by Ashley
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Ginger Vanilla Liqueur

12 oz water
about 4 inch piece ginger
1 vanilla bean
1 cup sugar

peel from an orange
400ml brandy

This is Paul’s recipe that he has made several times. Peel ginger with a spoon and cut into small pieces.
Cut vanilla bean in half lengthwise. In a small pot bring water, ginger, vanilla, and sugar to boil. Stir, turn off heat and let cool.
Put the cooled liquid plus brandy and orange peel into a ball jar and close the top. Put on your counter and shake randomly whenever you think of it. Let sit for 24-36 hours, then strain liquid though a sieve.

If you want really clear liqueur, strain through a coffee filter after the sieve (this is what I do).

November 26, 2023
by Ashley
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Seasoned Cottage Cheese

This is a breakfast item that we have once in a while. Recipe from Amira.

1/2 cup Cottage Cheese
1 – 2 tsp dried mint (to taste)
1 tsp olive oil
1/4 tsp onion powder
Pinch of Kosher salt

Season the cottage cheese and stir together. Taste to make sure there is enough seasoning. Serve with green onions and pita bread.