March 2, 2023
by Ashley
0 comments

Meatloaf

2 tbsp butter
1 cup onion, finely chopped
1 celery rib, finely chopped
1 carrot, peeled and finely chopped
1/2 cup green onions, finely chopped
3 cloves of garlic, minced
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp Worchestershire Sauce
1/3 cup ketchup, plus extra for top
1 1/2 lbs ground beef
1 cup bread crumbs
2 eggs, slightly beaten
1/3 cup fresh parsley, minced up

Preheat the oven to 350^o F.

Cook the vegetables. Melt the butter in a large, thick bottomed skillet, on medium heat. Cook the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes.

Cover the pan and cook for another 5 minutes, until the carrots are tender. Take off the heat a let cool for a few minutes before adding to the meat mixture.

In a large mixing bowl, add the meat, salt & pepper, Worchestershire sauce and ketchup. Add in the bread crumbs, eggs and parsley. Pour the cooked vegetables over the meat and carefully mix everything together with your hands.

Grease a loaf pan. Put the meatloaf mixture into the pan. Cover the meatloaf mixture with ketchup.

Bake for 1 hour or until a meat thermometer reads 155^oF. Remove from the oven and let sit for 10 minutes. The meatloaf will loosen from the sides of the pan. Carefully use a metal spatula to gently slide the meatloaf out of the pan and onto a serving plate.

Cut into 8 slices and serve with mashed potatoes.

February 28, 2023
by Ashley
0 comments

Avalanche

This is a play off of the Adriatique Cocktail just made with Campari.

1 fl oz Montenegro Amaro
1/2 fl oz Campari
1 fl oz Orange Juice (freshly squeezed)
Garnish – Orange peel or dried orange

Shake all three ingredients together and serve with a orange peel.

January 15, 2023
by Ashley
0 comments

Puerco Pibil with pickled red onion

Ingredients
1 1/4# boneless porkloin
1 1/2 tbsp achiote paste
1 1/2 oz fresh squeezed OJ
1 1/2 oz fresh squeezed lime juice
1 1/2 oz white vinegar
1 chili in adobo with 1/2 tsp sauce
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
1/2 tsp kosher salt

Pickled onion
1 medium to large red onion, sliced thin and separated apart
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 tsp salt
1/2 tsp sugar

Pibil Directions

Rub porkloin with achiote paste until dissolved. Mix rest of ingredients together and put into a ziploc bag. Add the porkloin into ziploc bag, close and marinate for 4 hours in the fridge.

Put the porkloin, any marinade and 3/4 cup of water in a pressure cooker. Cook at pressure for 45 mins, then let cool naturally. Shred while still warm and mix any liquid from pressure cooker into meat. Season with salt and pepper.

Serve as tacos with pickled onion (recipe below) and optional avocado.

Pickled onion directions:
Boil vinegars and mix in salt and sugar. Place the thinly sliced onion pieces into a glass jar. Pour the vinegar mixture over the onions. Let sit at room temp for 30-60 minutes covered, then place in fridge.

December 13, 2022
by Ashley
0 comments

Ginger Cookies

Today is Santa Lucia and we were looking for a Swedish cookie to serve at our breakfast. I found these Pepparkakor and we loved them.

Ingredients
1 2/3 cups all purpose flour
1/4 tsp baking soda
1 stick butter
1/2 cup packed brown sugar
6 tbsp white sugar
1/4 cup molasses
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp orange extract (or triple sec)
3/4 tsp kosher salt
1/2 tsp ground cloves
1/4 tsp black pepper
1 large egg

Directions

In your mixing bowl, whisk together the flour and baking soda and set aside.

In a large pyrex, place butter through black pepper. Microwave until the mixture just starts to boil (about 2 – 3 minutes) and pull out of the microwave. Let side for 30 minutes to cool. Once the mixture has cooled, stir in egg until well combines. Then stir the wet mixture into the flour mixture and mix until just combined. Don’t over work the dough.

Put the dough into the refrigerator for 1 – 2 hours or up to 2 days.

Heat the oven to 350 degrees F. Line the baking sheets with silpats and work with a tablespoon of dough at a time. Roll into small balls. Use a sheet of plastic wrap to press the cookies out to a 1/4 inch round.

Bake for 14 – 16 minutes. Cool for 10 minutes and then transfer to a wire rack to cool.

December 13, 2022
by Ashley
0 comments

Salad Dressing

This is a great dressing for kale or mixed salads.

Ingredients
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard (or any mustard you prefer)
1 tbsp lemon juice, fresh
1 tbsp maple syrup
1/2 tsp kosher salt
1/2 tsp fresh ground pepper

Pour ingredients into a salad shaker or glass jar with a tight fitting top. Shake to emulsify and serve.

September 10, 2022
by Ashley
Comments Off on Kale and White Bean Soup

Kale and White Bean Soup

Kale And White Bean Soup

3 cans white beans such as Great Northern, cannellini, or navy
2 onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
8 cups chicken broth
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon rosemary
4 chicken sausages, sliced and diced
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic
and cook, stirring, 1 minute. Add beans, broth, cheese rind, salt, pepper, bay leaf, and rosemary and simmer.

Stir carrots, kale and sausage and simmer until the carrots are cooked through. Season soup with salt and pepper

September 1, 2022
by Ashley
0 comments

Sticky Toffee Pudding

This is a surprisingly light dessert.

1 cup medjool dates, chopped
3/4 cup boiling water
1 tsp baking soda
5 tbsp butter, softened
2 tbsp molasses
1/3 cup brown sugar, packed
2 large eggs, at room temperature
1 tsp vanilla
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Toffee sauce
1 stick of butter
1 cup brown sugar, packed
1 cup half & half
pinch of salt
1 tsp vanilla

Preheat the oven to 350 degrees.

Finely chop the dates and add them to the boiling water. Stir in baking soda and stir. Let them sit undistrubed for 20 minutes or so while you put the other ingredients for the cake together.

In the stand mixer, beat the butter, brown sugar and molasses until creamy. Add the eggs, one at a time while beating them each in well. Scrape down between adding the eggs into the batter. Beat in the vanilla. Turn off the mixer and add the flour, baking powder and salt. Slowly mix it together with the butter mixture.

Blend the dates in water together (do not drain) and pour the mixture into the cake mixture. The dates don’t need to be smooth. Mix everything together until combined.

Grease cupcake tins and put about 1/4 cup of batter in each tin. Bake for 20 minutes. Don’t over bake. Let stand for 10 minutes and remove from the cupcake tins while still warm.

While the cake is baking, you can put together the toffee sauce. Melt the butter in a small sauce pan, and add the rest of the ingredients holding back the vanilla until the end. Bring the mixture to a simmer, whisking occasionally. Let simmer for 5 – 10 minutes, until the toffee thickens some. Whisk in the vanilla and set aside to cool.

Serve the cakes with a drizzle of toffee sauce and a dollop of whipped cream, ice cream or Devon Custard (per our friends recommendation who live in England).

September 1, 2022
by Ashley
0 comments

Moo Shu Pork

Ingredients

8 oz pork, cut into thin strips
1 tbsp Shaoxing wine
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp white pepper
3 cloves garlic, minced
1 tbsp ginger, minced

1 oz dried, rehydrated wood ear fungus
2 cups green cabbage, cut thin
1 cup carrot, shredded
4 green onions, cut diagonally in slices

3 eggs, lightly beaten
2 tbsp oil

1/4 cup chicken stock
1 tsp cornstarch
1 tbsp oyster sauce
1 tsp soy sauce
1/2 tsp sesame oil

Moo shu pancakes
Hoisin sauce
Cilantro

Rehydrate the wood ear mushrooms by submerging them in hot water for 10 minutes.

Whisk together the sauce ingredients – stock, cornstarch, oyster sauce, soy sauce and sesame oil. Set aside.

In a bowl, add the julienned pork with the shaoxing wine, cornstarch, soy sauce, white pepper, garlic and ginger. Toss these together and put into a plastic bag to marinate.

Cut vegetables into thin strips, add all veggies together in a bowl and set aside.

Whisk the eggs in a small bowl. Set aside.

To start cooking:

Set your wok over high heat and heat for 2 – 3 minutes. Add 1 tbsp oil and swirl to coat. Add beaten eggs and cook for 1 minute. Carefully use a spatula to flip the egg and cook another minute. Remove from wok and put onto a plate. Cut into strips and set aside.

In your hot wok, swirl the remaining tbsp of oil and swirl to coat. Cook the pork for 2 – 3 minutes until fully cooked. Remove from wok and set aside. Add all vegetables and stir fry for 8 minutes.

Stir sauce and pour the mixture over the vegetables. Add the pork and eggs back into the wok. Stir for 2 minutes to let the sauce thicken.

Serve with a warm moo shu pancake, spread with hoisin. Add meat and vegetable mixture and top with a few cilantro leaves. Roll up like a burrito.

June 22, 2022
by Ashley
Comments Off on Broccoli Melts

Broccoli Melts

1 small shallot or 1/4 red onion, thinly sliced
1.5 tbsp sherry or red wine vinegar
pinch sugar
Kosher salt
Freshly ground black pepper
10oz frozen broccoli florets
3 tbsp olive oil
1 garlic clove
2 tbsp mayo
1 tsp Sriracha (optional)
2 ciabatta small loaves
4 slices cheddar

Combine shallot, vinegar, sugar, and a pinch of salt and pepper in a small bowl. Stir to combine; set aside.

Heat oil in a large ovenproof skillet over medium-high. Add frozen broccoli and season with salt. Cook, stirring occasionally, until browned in spots, about 3 minutes. Reduce heat to medium, add ¼ cup water, and cover. Cook until tender, about 2 minutes. Reduce heat to low and uncover. Add in minced garlic and shallot mixture. Cook, stirring, until vinegar is mostly evaporated, about 15 seconds. Transfer to a bowl.

Optional step – Mix mayonnaise and chili sauce in a small bowl. Taste and add more chili sauce if desired.

Broil ciabatta, cut side up. Remove from oven and spread mayo mixture over. Spoon broccoli mixture on top, going all the way to the edges (don’t be afraid to pile it on). Drape a slice of cheese over (tear in half if needed).

Broil, watching carefully, until cheese is bubbling and browned, about 3 minutes. Season with pepper.

June 15, 2022
by Ashley
0 comments

Spaghetti Carbonara

2 whole eggs
2 large egg yolks
1/3 cup packed Pecorino Romano, grated
1/3 cup packed Parmesan, grated
Coarsely ground black pepper
1 tbsp olive oil
3 1/2 ounces guanciale, pancetta or bacon, sliced into small quarter inch chunks
12 ounces spaghetti

In a mixing bowl, whisk together eggs, yolks and cheeses. Season with a pinch of salt and a generous amount of black pepper.

Set water to boil the spaghetti with 2 tsp salt.

Meanwhile, in a large skillet heat the oil, add the guanciale and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over a low heat. Stir for a minute or so. Turn off the heat.

Add in the hot pasta into the sauté pan and stir in