Ingredients for traditional cookies:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract (or eyeballed)
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi sweet chocolate chips
"Undertale" Cinnamon Butterscotch variation:
Replace chocolate chips with butterscotch chips
Add as much cinnamon as you like
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Recipe originally from here.
Sunday, December 25, 2016
Tuesday, March 29, 2016
Tandoori Chicken
Ingredients
5 cloves
2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)
2 green cardamom, husks discarded, seeds retained
1 black cardamom, husk discarded, seeds retained
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1 cup whole fat plain yogurt
1/4 cup peanut or canola oil
1 tablespoons malt vinegar or lime juice
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Pinch cayenne pepper
8 cloves garlic, minced
2 -inch thumb ginger, peeled and minced
1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
1 teaspoon honey
Salt and freshly ground black pepper
Couple of extra limes, for garnish
Directions
To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
Serve the chicken thighs with a fresh squeeze of lime and a drizzle of the sauce.
5 cloves
2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)
2 green cardamom, husks discarded, seeds retained
1 black cardamom, husk discarded, seeds retained
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1 cup whole fat plain yogurt
1/4 cup peanut or canola oil
1 tablespoons malt vinegar or lime juice
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Pinch cayenne pepper
8 cloves garlic, minced
2 -inch thumb ginger, peeled and minced
1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
1 teaspoon honey
Salt and freshly ground black pepper
Couple of extra limes, for garnish
Directions
To make the marinade, toast the cloves, whole chiles, both types of cardamom seeds, coriander seeds, fennel seeds and fenugreek seeds in a cast-iron skillet until fragrant, 3 minutes or so, shaking the pan. Then, pour the spices into a spice grinder and grind them until you get a fine powder.
In large bowl, whisk together the spice mixture you just made with the yogurt, oil, malt vinegar, salt, ground cinnamon, paprika, turmeric, cayenne pepper, garlic and ginger until well combined. It should smell amazing! Taste and adjust with more salt if it needs it.
Reserve 1/3 cup of the marinade and set aside; you're going to make a sauce out of this reserved marinade.
Prick the chicken thighs with a fork. Add the thighs to the rest of the marinade, and toss to coat. Marinate at least 1 hour in the fridge, and at most overnight.
When you're ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn't swimming in it. Cook the chicken thighs under the broiler until starting to blacken, about 5 minutes. Then turn the oven to 350, and cook until a meat thermometer inserted in the meatiest part of the thigh registers 160 degrees F, another 10 minutes. Remove from the oven.
While the chicken is cooking, pour the reserved marinade into a small saucepan, along with 1/2 cup water and the honey. Bring to a gentle boil over medium-low heat, whisking all the time. Taste and season with salt and pepper. Remove from the heat and pour into a small bowl or gravy boat for serving.
Serve the chicken thighs with a fresh squeeze of lime and a drizzle of the sauce.
Butter Chicken
Ingredients
1 shallot, finely chopped
1/4 white onion, chopped
4 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Add all ingredients to list
Directions
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.
Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Baking in Bowties - Meat Pies!
INGREDIENTS
1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 pie crusts (9 inches each), homemade or store-bought
1 tablespoon vegetable oil
1/4 head green cabbage, shredded
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 pie crusts (9 inches each), homemade or store-bought
DIRECTIONS
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, and sauce has thickened, close to the consistency of a gravy. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, and sauce has thickened, close to the consistency of a gravy. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
Sunday, March 20, 2016
Thai Curry Chicken Fried Rice
Ingredients
1/2 piece chicken breast, sliced
2 teaspoons light soy sauce
2 teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
2 tablespoons peanut oil (or vegetable oil)
1 red pepper, diced
1 cucumber, diced
2 tablespoons chopped green onion
1 tablespoon chopped garlic
1 tablespoon massaman curry paste (add more as needed, to taste)
Heat 2 teaspoons of oil in a nonstick skillet over medium high heat. When oil is warm, spread chicken slices onto skillet. Grill for 2 minutes, until the bottom side turns golden brown. Flip and grill the other side, until the surface turns golden brown. Turn to lowest heat and transfer chicken to a plate. Set aside.
Pour 1 teaspoon of oil into the same skillet and turn to medium high heat. Add red pepper and cucumber and stir until the vegetables are cooked through, about 2 minutes. Turn to low heat. Transfer cooked vegetables to the plate with the chicken.
Add 2 teaspoons of oil, green onion and garlic into the same skillet. Stir a few times until fragrant. Add curry paste and coconut milk, then stir to mix curry with the herbs until fragrant. Add 1 teaspoon of oil and rice. Use spatula to chop rice into small chunks. Chop and stir the rice until mixed well with curry paste.
(Optional) Use spatula to move the rice to one side of the skillet. Add oil and egg on the other side. Wait until egg is slightly cooked on the bottom, then mix the egg with rice. Stir a few times until egg is cooked.
Add chicken and vegetables back into skillet. Mix the sauce with a spoon and swirl into the skillet. Stir to mix everything well, for 1 to 2 minutes. Stop heat, add lime juice, and mix with spatula again. Carefully taste the rice and adjust seasoning if needed.
Garnish with cilantro and serve warm.
1/2 piece chicken breast, sliced
2 teaspoons light soy sauce
2 teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon fish sauce
1/2 teaspoon sugar
2 tablespoons peanut oil (or vegetable oil)
1 red pepper, diced
1 cucumber, diced
2 tablespoons chopped green onion
1 tablespoon chopped garlic
1 tablespoon massaman curry paste (add more as needed, to taste)
1 can 13.5 ounces coconut milk
2 cups cooked rice
(optional) 1 teaspoon peanut oil + 1 egg, beaten
1/2 teaspoon lime juice (or lemon juice)
(optional) chopped cilantro for garnish
Instructions
Place chicken breast in a small bowl, and add 1 teaspoon light soy sauce and cornstarch. Mix well with fingers until chicken is coated with a thin layer of starch. Marinate at room temperature for 10 to 15 minutes.
In a small bowl, combine the remaining 1 teaspoon of light soy sauce, the oyster sauce, the fish sauce and the sugar. Mix well and set aside.
2 cups cooked rice
(optional) 1 teaspoon peanut oil + 1 egg, beaten
1/2 teaspoon lime juice (or lemon juice)
(optional) chopped cilantro for garnish
Instructions
Place chicken breast in a small bowl, and add 1 teaspoon light soy sauce and cornstarch. Mix well with fingers until chicken is coated with a thin layer of starch. Marinate at room temperature for 10 to 15 minutes.
In a small bowl, combine the remaining 1 teaspoon of light soy sauce, the oyster sauce, the fish sauce and the sugar. Mix well and set aside.
Heat 2 teaspoons of oil in a nonstick skillet over medium high heat. When oil is warm, spread chicken slices onto skillet. Grill for 2 minutes, until the bottom side turns golden brown. Flip and grill the other side, until the surface turns golden brown. Turn to lowest heat and transfer chicken to a plate. Set aside.
Pour 1 teaspoon of oil into the same skillet and turn to medium high heat. Add red pepper and cucumber and stir until the vegetables are cooked through, about 2 minutes. Turn to low heat. Transfer cooked vegetables to the plate with the chicken.
Add 2 teaspoons of oil, green onion and garlic into the same skillet. Stir a few times until fragrant. Add curry paste and coconut milk, then stir to mix curry with the herbs until fragrant. Add 1 teaspoon of oil and rice. Use spatula to chop rice into small chunks. Chop and stir the rice until mixed well with curry paste.
(Optional) Use spatula to move the rice to one side of the skillet. Add oil and egg on the other side. Wait until egg is slightly cooked on the bottom, then mix the egg with rice. Stir a few times until egg is cooked.
Add chicken and vegetables back into skillet. Mix the sauce with a spoon and swirl into the skillet. Stir to mix everything well, for 1 to 2 minutes. Stop heat, add lime juice, and mix with spatula again. Carefully taste the rice and adjust seasoning if needed.
Garnish with cilantro and serve warm.
Baking in Bowties! Irish Cream Brownies
Ingredients:
FOR THE BROWNIES:
3/4 cup all-purpose flour
2/3 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup Irish cream
1 teaspoon vanilla extract
1 large egg
FOR THE GANACHE:
1 cup semi-sweet chocolate chips
1/4 cup Irish cream
1/4 cup whipping cream
Directions:
Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.
In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.
Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.
Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.
Scoop the batter into the prepared pan and use a silicone spatula to even it out.
Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.
Once the brownies have cooled, prepare the ganache.
Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.
Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.
Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.
FOR THE BROWNIES:
3/4 cup all-purpose flour
2/3 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
1/2 cup Irish cream
1 teaspoon vanilla extract
1 large egg
FOR THE GANACHE:
1 cup semi-sweet chocolate chips
1/4 cup Irish cream
1/4 cup whipping cream
Directions:
Preheat the oven to 350 °F and line an 8"×8" pan with parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, salt, and baking powder. Set aside.
In a medium saucepan over medium-low heat while stirring frequently, melt the butter and chocolate chips.
Remove the pan from the heat and add the sugar, Irish cream, and vanilla and mix until well combined. Stir in the egg just until incorporated. Do not over mix.
Fold in the flour mixture just until no more streaks of flour remain. It will be very thick.
Scoop the batter into the prepared pan and use a silicone spatula to even it out.
Bake for 15-17 minutes or until the top no longer appears wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan.
Once the brownies have cooled, prepare the ganache.
Place the chocolate chips and Irish cream in a small bowl. In a small saucepan over medium-low heat, warm the cream just until steamy and on the verge of simmering.
Remove from the heat. Pour the cream over the chocolate chips and Irish cream and stir until all the chocolate chips are completely melted. Let cool for about 15 minutes before pouring over the brownies.
Cover and store at room temperature for 2 days or refrigerate for up to 4 days. For fudgier brownies, refrigerate.
Saturday, March 19, 2016
Baking in Bowties! Cha Siu Bao (Chinese BBQ Pork Buns)
Recipe courtesy of Faydreh ;)
Just a couple notes about this recipe. Even though I halved parts of the initial recipe to make less pork and filling, you'll probably want to make at least two batches of the dough. The cha siu is fantastic just eaten with rice, but with how much filling is made, and to have lots of delicious buns, make more than one batch of dough. <3
Char Siu
About 1 lb of pork butt/shoulder
1 1/2 TB dark soy
1 1/2 TB light soy
1 1/2 TB honey
Salt to taste
1 1/2 TB Oyster Sauce (make sure Oysters are actually in the ingredients)
2 TB whiskey
3 1/2 TB Hoisin sauce
pinch pepper
1/2 tsp five spice powder
Method:
Line a large roasting pan with foil. Mix up all ingredients except the pork and set aside.
Cut your pork into 1"x1" strips, trimming away excess fat. Place in the roasting pan and pour the sauce over the top.
Turn to coat, and let marinate for 4 hours or up to overnight.
When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes. Broil pork for 20-30 minutes. Turn and baste at 8 minute intervals. Pork is done when the thickest section is cooked all the way through (no pink). Watch for burning sugar, and some of the edges will and should get a little crispy. If your pan turns dry (mine didn't), add a little water a few TB at a time
Let cool to room temp, and refrigerate for 4 hours or up to overnight.
Filling
2 tsp oyster sauce
1 1/2 tsp dark soy
2 tsp ketchup
1 TB sugar
pinch pepper
3 TB chicken broth
1 tsp sesame oil
1 TB peanut or vegetable oil
1/3 cup minced onions
1 cup roast pork
2 tsp Shao-Hsing wine or sherry
Method:
Mix oyster sauce through sesame oil and set aside.
Mince your onions and pork.
Get a wok or sauté pan hot and put in the oil. Add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes. Add pork and raise heat to medium-high, stir-frying for a few more minutes until pork is heated through, about one minute.
Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so. Add sauce ingredients and stir-fry until mixture is thick and bubbly. Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight (yes, again! Basically you want it cool enough to handle comfortably) You can make the dough while you let this cool and rest in the fridge.
Dough
2 tbsp dry active yeast
1/2 cup plus 4 TB sugar
1 1/3 cup hot tap water
5 1/3 cups high gluten flour (look for flour that says best for bread machines)
2 egg, beaten
3/4 cup peanut or vegetable oil
Method:
In a large mixing bowl, dissolve the yeast and sugar in the hot water. Set aside in a warm place for 30 - 60 minutes (the colder it is inside the longer it will take). Yeast is ready when the top is foamy and light brown. When ready, add flour, egg, and oil, stirring continuously with your hand or a wooden spoon (I prefer the spoon). Stir and knead for several minutes until dough is cohesive and sticks together instead of being a gooey gloppy mess. You may need to add more flour, I think I added about ? cup more a tablespoon or so at a time.
When you feel you can knead it without it sticking everywhere, turn it out onto a floured work surface. Knead for 15 minutes, until smooth and elastic. Re-flour and scrape up work surface as often as necessary to prevent sticking. When ready to rise, put into a large, lightly oiled bowl, cover with a damp cloth, and let rise until about tripled in size, anywhere from 2 - 5 hours.
Making the Bao
You'll need 2 large cookie sheets, and 16 squares of wax paper cut into approximately 4"x4" squares.
When the dough is ready, divide the dough in half, and put half on a work surface, and the rest back in the bowl with the damp cloth on top. Knead the half you have out for a few minutes. Divide into 8 equal pieces by rolling out into a log, and cutting in half, then cutting pieces in half until you have 8 equal pieces.
Roll the pieces into balls, and put back what you're not using at the moment in the bowl under the cloth.
Stretch/press to make a little bit bigger and make the edges thinner, and spoon a scant tablespoon or so of filling into the well. Hold bao in one hand, and with the other, pinch two sides shut.
Turn the bao a half turn, and pinch the opposite two sides shut.
Now pull the other open corners shut together. You'll be pinching a total of 4 times. Then do a final pinch, and kinda twist the whole bottom together to make sure it's sealed.
Don't make your dough too thin, or the filling will bust out when you go to bake it
.
Place you bao sealed-side down on a wax paper square. Repeat for all your bao.
Let rest in a warm spot for about an hour, or until they've risen a bit. A puffy, risen bao!
When risen, lightly mist the bao with water and using a pastry brush, brush the outside with a beaten egg. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown on top. Rotate trays 180 degrees about halfway through baking to ensure even baking.
Just a couple notes about this recipe. Even though I halved parts of the initial recipe to make less pork and filling, you'll probably want to make at least two batches of the dough. The cha siu is fantastic just eaten with rice, but with how much filling is made, and to have lots of delicious buns, make more than one batch of dough. <3
Char Siu
About 1 lb of pork butt/shoulder
1 1/2 TB dark soy
1 1/2 TB light soy
1 1/2 TB honey
Salt to taste
1 1/2 TB Oyster Sauce (make sure Oysters are actually in the ingredients)
2 TB whiskey
3 1/2 TB Hoisin sauce
pinch pepper
1/2 tsp five spice powder
Method:
Line a large roasting pan with foil. Mix up all ingredients except the pork and set aside.
Cut your pork into 1"x1" strips, trimming away excess fat. Place in the roasting pan and pour the sauce over the top.
Turn to coat, and let marinate for 4 hours or up to overnight.
When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes. Broil pork for 20-30 minutes. Turn and baste at 8 minute intervals. Pork is done when the thickest section is cooked all the way through (no pink). Watch for burning sugar, and some of the edges will and should get a little crispy. If your pan turns dry (mine didn't), add a little water a few TB at a time
Let cool to room temp, and refrigerate for 4 hours or up to overnight.
Filling
2 tsp oyster sauce
1 1/2 tsp dark soy
2 tsp ketchup
1 TB sugar
pinch pepper
3 TB chicken broth
1 tsp sesame oil
1 TB peanut or vegetable oil
1/3 cup minced onions
1 cup roast pork
2 tsp Shao-Hsing wine or sherry
Method:
Mix oyster sauce through sesame oil and set aside.
Mince your onions and pork.
Get a wok or sauté pan hot and put in the oil. Add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes. Add pork and raise heat to medium-high, stir-frying for a few more minutes until pork is heated through, about one minute.
Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so. Add sauce ingredients and stir-fry until mixture is thick and bubbly. Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight (yes, again! Basically you want it cool enough to handle comfortably) You can make the dough while you let this cool and rest in the fridge.
Dough
2 tbsp dry active yeast
1/2 cup plus 4 TB sugar
1 1/3 cup hot tap water
5 1/3 cups high gluten flour (look for flour that says best for bread machines)
2 egg, beaten
3/4 cup peanut or vegetable oil
Method:
In a large mixing bowl, dissolve the yeast and sugar in the hot water. Set aside in a warm place for 30 - 60 minutes (the colder it is inside the longer it will take). Yeast is ready when the top is foamy and light brown. When ready, add flour, egg, and oil, stirring continuously with your hand or a wooden spoon (I prefer the spoon). Stir and knead for several minutes until dough is cohesive and sticks together instead of being a gooey gloppy mess. You may need to add more flour, I think I added about ? cup more a tablespoon or so at a time.
When you feel you can knead it without it sticking everywhere, turn it out onto a floured work surface. Knead for 15 minutes, until smooth and elastic. Re-flour and scrape up work surface as often as necessary to prevent sticking. When ready to rise, put into a large, lightly oiled bowl, cover with a damp cloth, and let rise until about tripled in size, anywhere from 2 - 5 hours.
Making the Bao
You'll need 2 large cookie sheets, and 16 squares of wax paper cut into approximately 4"x4" squares.
When the dough is ready, divide the dough in half, and put half on a work surface, and the rest back in the bowl with the damp cloth on top. Knead the half you have out for a few minutes. Divide into 8 equal pieces by rolling out into a log, and cutting in half, then cutting pieces in half until you have 8 equal pieces.
Roll the pieces into balls, and put back what you're not using at the moment in the bowl under the cloth.
Stretch/press to make a little bit bigger and make the edges thinner, and spoon a scant tablespoon or so of filling into the well. Hold bao in one hand, and with the other, pinch two sides shut.
Turn the bao a half turn, and pinch the opposite two sides shut.
Now pull the other open corners shut together. You'll be pinching a total of 4 times. Then do a final pinch, and kinda twist the whole bottom together to make sure it's sealed.
Don't make your dough too thin, or the filling will bust out when you go to bake it
.
Place you bao sealed-side down on a wax paper square. Repeat for all your bao.
Let rest in a warm spot for about an hour, or until they've risen a bit. A puffy, risen bao!
When risen, lightly mist the bao with water and using a pastry brush, brush the outside with a beaten egg. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown on top. Rotate trays 180 degrees about halfway through baking to ensure even baking.
Friday, March 11, 2016
Mushroom Risotto
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Tuesday, February 2, 2016
Baking in Bowties - Chocolate pudding cake!
Ingredients
1 package instant chocolate pudding
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter
3/4 cup cocoa powder (preferably Dutch-processed)
1 cup water
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Follow instructions on instant pudding packet and make pudding.
For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs
1 package instant chocolate pudding
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter
3/4 cup cocoa powder (preferably Dutch-processed)
1 cup water
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Follow instructions on instant pudding packet and make pudding.
For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs
Thursday, January 21, 2016
Quick Eats - Cajun Chicken Fettucine
Ingredients
Cajun spice mix
~1 tsbp of garlic powder
~ 2 tsp of cayenne pepper
~ 2 tsp of paprika
~ 2 tsp salt
~ 1 tbsp of oregano
~ 2 tsp of thyme
~ dash of pepper flakes)
1 pound fettuccine
3 whole boneless, skinless chicken breasts, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red onion, sliced
Salt
4 whole Roma tomatoes, diced
2 cups low-sodium chicken broth
1/2 cups white wine
1 cup heavy cream
Cayenne pepper, for sprinkling
Freshly ground black pepper
Chopped fresh parsley, for garnish
Roux
4 tablespoons of pan drippings and/or butter
6 tablespoons flour
Directions:
Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Pasta directions:
Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Add roux. Cook the sauce over medium-low heat for a few minutes, until the mixture starts to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
Cajun spice mix
~1 tsbp of garlic powder
~ 2 tsp of cayenne pepper
~ 2 tsp of paprika
~ 2 tsp salt
~ 1 tbsp of oregano
~ 2 tsp of thyme
~ dash of pepper flakes)
1 pound fettuccine
3 whole boneless, skinless chicken breasts, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red onion, sliced
Salt
4 whole Roma tomatoes, diced
2 cups low-sodium chicken broth
1/2 cups white wine
1 cup heavy cream
Cayenne pepper, for sprinkling
Freshly ground black pepper
Chopped fresh parsley, for garnish
Roux
4 tablespoons of pan drippings and/or butter
6 tablespoons flour
Directions:
Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Pasta directions:
Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Add roux. Cook the sauce over medium-low heat for a few minutes, until the mixture starts to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
Monday, January 18, 2016
Baking in Bowties - Lasagna!
1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
18 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees Fahrenheit
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
18 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees Fahrenheit
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Sunday, January 10, 2016
Baking in Bowties - Bacon, veggie, and cheese quiche
Crust Ingredients:
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water
Filling Ingredients:
1 cup half-and-half or milk
Steps:
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate
In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Use a food processor to coarsely chop the broccoli, spinach, and onion. Layer bacon and vegetable mixture in crust-lined plate. Pour egg mixture over top. Sprinkle cheese on top
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water
2 tablespoons sour cream
Steps:
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms.
Steps:
Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms.
Gradually blend in enough ice water as well as sour cream to form moist clumps.
Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
Filling Ingredients:
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 onion
2.5 oz/half a bag of fresh spinach
1 crown/head of broccoli
Steps:
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate
In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Use a food processor to coarsely chop the broccoli, spinach, and onion. Layer bacon and vegetable mixture in crust-lined plate. Pour egg mixture over top. Sprinkle cheese on top
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Monday, January 4, 2016
Japanese Curry!
INGREDIENTS
1 1/4 to 1 1/2 pounds Chicken thighs - boneless skinless
1 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon Oil
2 large cloves Garlic grated
1/2" piece Ginger grated
2 large Onions sliced thin
2 1/2 tablespoons Curry powder Japanese brand such as S&B
3 cups Chicken stock
2 large Carrots cut into chunks
1 small Apple peeled cored and grated
2 tablespoons Chunou sauce
1 tablespoon Tomato paste
1 teaspoon Salt
1 Bay leaf
2 medium Potatoes cut into large chunks
1/2 cup Green peas
1 tablespoon Butter
1 tablespoon Flour
STEPS
Clean any large bits of fat or tendon from the chicken and cut into large chunks. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of pepper and mix to distribute evenly.
Heat the vegetable oil in a heavy bottomed pot over medium-high heat until hot and shimmering and then add the chicken in a single layer. Let the chicken brown undisturbed (about 5 minutes). Flip the chicken and let it brown on the other side.
Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible. Add the grated garlic and ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color.
Add the onions, and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).
Turn down the heat to medium-low and transfer the chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible. Add the grated garlic and ginger and fry in the oil until it's not sizzling as much and it reaches a rich caramel brown color.
Add the onions, and stir to coat with oil. Cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).
Remove the lid, turn up the heat to medium and continue frying the onion, stirring constantly until it's reduced to about 1/8 of its original volume and it forms a shiny caramel brown paste (about 20-30 minutes). If the onion starts to stick to the pan before it's fully caramelized, try scrubbing off the stuck bits with a spatula. If that doesn't work you can add just a bit of water to the areas where things are sticking and then use the spatula to scrape.
When the onions are fully caramelized, add the curry powder and saute briefly until very fragrant.
Return the chicken to the pot and then add the stock, carrots, grated apple, chunou sauce, tomato paste, salt and the bay leaf. Bring to a boil over high heat and then reduce the heat. Cover and simmer for 15 minutes. Add the potatoes, cover and simmer until the carrots and potatoes are very tender (another 15-20 minutes).
In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
When the potatoes are tender, taste and adjust salt to taste. If you like your curry sweeter, you can add some honey. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce. Serve with steamed rice.
Return the chicken to the pot and then add the stock, carrots, grated apple, chunou sauce, tomato paste, salt and the bay leaf. Bring to a boil over high heat and then reduce the heat. Cover and simmer for 15 minutes. Add the potatoes, cover and simmer until the carrots and potatoes are very tender (another 15-20 minutes).
In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat. Use a spatula to stir constantly until the bubbling subsides and the roux is a light brown color.
When the potatoes are tender, taste and adjust salt to taste. If you like your curry sweeter, you can add some honey. Finish the curry by stirring in the roux and green peas and bringing to a boil to thicken the sauce. Serve with steamed rice.
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