HONEY WALNUT BREAD

From Earth to Table, via Food & Wine's 2010 Best Cookbook Recipes

Ingredients:

 

2 c walnut pieces

2¾ c bread flour

1½ c whole wheat flour

1 T + 1 t salt

1 t instant yeast

 

1½ c warm water*

¼ c olive oil 

½ c honey

 

 

Method:

 

 

Preheat oven too 350° F and toast the walnuts for 10 minutes.  Set aside to cool.

 

In the bowl of a stand mixer fitted with the dough hook attachment, mix the flours, salt, yeast and walnuts.

 

In a medium bowl, mix the oil, honey and 1½ c warm water. 

 

With the stand mixer running, pour the honey mixture into the flour mixture and knead until smooth.  The dough should be sticky.

 

Lightly oil bowl, cover, and let rise for 1 hour. 

 

Meanwhile, butter two loaf pans. 

Once risen, turn out onto a floured surface and push out the air.  Cut the dough in half and gently form into two loaves.  Place into the prepared loaf pans, cover, and rise until doubled, 1 more hour.

 

Preheat oven to 375° F.  Score the loaves down the center of each loaf.  Bake until risen and browned on top, 35-45 minutes.  Transfer to a rack to cool.

 

 

_____

*Reduced water from 2 c, which made an unkneadably wet dough. 

POTATO KALE CAKES

Ingredients:

 

1 russet potato, peeled and cut into 1 inch cubes
1 c skim ricotta cheese
2 oz cheddar (½ c)
½ t salt
¼ t pepper
2 T olive oil, divided
4 c kale, finely chopped
¾ c scallions, chopped
1 garlic clove, crushed
¼ t red pepper flakes
¼ t smoked paprika 

 

 

Method:

Simmer potato cubes in salted water until tender, drain.

Combine potato, cheeses, salt and pepper in a large bowl and gently toss.

Heat 2 t oil a large skillet over medium.  Add kale, scallions and garlic.  Cook until kale is tender, 5 minutes.  Stir in pepper flakes and paprika.  Add kale mixture to potato mixture, stirring gently to combine.

Divide potato mixture into 8 equal portions, shaping into one-inch-thick patties. 

Wipe out skillet, add 2 t oil and return to medium heat.  Cook patties until golden, 4 minutes each side.  

Repeat with remaining oil until all patties are cooked.  

BROILED BELGIAN ENDIVE WITH FRESH TOMATO DRESSING

Ingredients:

For the endives:

2 Belgian endives, halved
Olive oil
Salt & pepper

 

For the dressing: 

½ garlic clove, crushed
¼ t Herbamare
½ t sugar
½ t dijon mustard
1 T white wine vinegar
3 T olive oil
1 tomato, diced
2 t chopped fresh herbs (tarragon, thyme, parsley) 

 

 

Method:

Set broiler to high.

Rub endives with oil and place cut-side down in a broiler-safe baking pan.

Broil until spots begin to brown and puff up.

Flip and broil on cut side until it begins to brown as well.

Meanwhile, whisk together garlic, Herbamare, sugar, mustard and white wine vinegar  in a large bowl.  Whisk in olive oil to emulsify.  Add tomato and fresh herbs and stir to combine. 

Season the endives and top with dressing. 

BROILED GARLIC MUSHROOMS

Ingredients:

 

1 lb cremini mushrooms, stemmed and halved or quartered, depending on size
3 T salted butter, divided
2 t balsamic vinegar, or glaze
3 or 4 garlic cloves, crushed 

 

 

Method:

 

Set broiler to high.

Place the mushrooms and 2 T butter in a broiler-safe 9" x 13" baking pan.

  
Broil until the moisture is driven from the mushrooms, and they begin to brown, stirring every 5 minutes.

Add the remaining 1 T butter, balsamic vinegar and garlic, stir, and broil until very fragrant, 2 to 3 more minutes.

BREAKFAST SAUSAGE

Recipe adapted from Budget Bytes

 

Ingredients:

1 lb ground turkey

1 T maple syrup 

1 t dried sage

½ t dried thyme

½ t fenugreek leaves 

½ t garlic powder

½ t salt

½ t white pepper

¼ t smoked paprika 

Pinch nutmeg and clove

 

 

Method:

 

Mix well, fry in butter. 

RUSSIAN VINIGRET SALAD

From Natasha's Kitchen

 

Ingredients:

3 medium beets, trimmed and scrubbed
3 medium potatoes, scrubbed
3 medium carrots, scrubbed
½ c sauerkraut, drained
3 medium pickles, or 20 cornichons
2 T olive oil
2 T white vinegar
1 small onion, minced 
Salt, pepper and dried dill  

 

 

Method:

 

Cut the beets into quarters and bring to a boil in a large dutch oven with the potatoes and carrots.

Meanwhile, rinse the onion in boiling water, drain, and pickle in the vinegar until ready to assemble the salad. 

Check the vegetables for tenderness after 20 minutes.  The potatoes and carrots should be just tender, with some resistance.  The beets may require an additional 20 minutes of cooking.

Drain and rinse the vegetables until cool enough to handle, then peel.

Dice the vegetables and pickles and toss in a large bowl with the olive oil and sauerkraut. 

Add the onion, vinegar, salt, pepper and dried dill, and taste for seasoning.  

VANILLA SAUCE

From Einfach Backen

 

Ingredients:

 

500 ml milk, divided

50 g sugar

15 g cornstarch

2 egg yolks

1 pinch salt 

1/2 vanilla bean, seeds scraped out, or 1 t vanilla*

 

 

Method:

 

Pour 400 ml milk into a small saucepan with the scraped vanilla bean and bring to a simmer over low heat.

 

Place the sugar, cornstarch, yolks, salt and vanilla seeds into a medium bowl and whisk until smooth, then pour in the remaining milk and whisk again.

 

Once the milk in the saucepan is simmering, whisk in the egg yolk mixture.

 

Simmer, whisking constantly, until the sauce thickens and coats the back of a spoon.  Remove from heat.

 

*If using vanilla extract, stir it in once the sauce is removed from heat. 

LEMON POPPYSEED CAKE & LEMON CURD

Adapted from the Olive Oil Cake on this site

Makes one standard loaf or two mini loaves and one flat loaf

 

Ingredients:

170 g flour

230 g sugar

1 t kosher salt

¼ t baking soda

½ t baking powder

100 g olive oil*

2 eggs

240 ml milk*

1 t citrus zest

80 ml lemon (or orange) juice, ~ 1½ fruit

2 T poppy seeds 

 

For the glaze:

½ t lemon zest
2 t lemon juice
¼ c powdered sugar

Method:

Heat the oven to 350 °F.  Fashion a sling out of parchment paper to cover the bottom and sides of your chosen loaf pans.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest and juice.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50 to 60 minutes (or 35, if using small pans), or until a toothpick stuck in the middle comes out clean.  

 

Meanwhile, whisk the glaze together in a small bowl.  It should be thick enough to leave a trace on the surface of the glaze, but fluid enough to spread.

 

Once the cake has cooled slightly, cover with glaze.  Leave in the pan until the glaze is mostly set, then run a knife around the edges of the pan, lift the cake out by the parchment sling and cool.

___

*I reduced the olive oil quantity from 130 ml to 100 ml, because the cake was very oily.  To compensate, I increased the milk from 215 ml to 240 ml.  If the previous change is detrimental, consider substituting yogurt for some of the oil.

 

 

 

LEMON CURD:

Very loosely adapted from Preppy Kitchen 

 

Ingredients:

 

3 T lemon juice

1/3 c sugar

zest of half a lemon

2 egg yolks

2 T butter, unsalted, cubed

Method:

 

Rub the lemon zest and sugar together in a small saucepan, off heat.  Add the egg yolks and whisk to combine.  Add the lemon juice and whisk until smooth.  Cook over low heat until the mixture just begins to bubble and thicken, remove from heat.  Add the butter and whisk as it melts. 

DUMPLING SAUCE

From Youtube

 

Ingredients:

 

1 small garlic clove, grated 

2 t sugar 

3 T hot water 

1 T soy sauce 

2 t Chinese chili oil 

1 t toasted sesame oil 

1/2 t Chinese black vinegar

 

 

Method:

 

Mix and enjoy over boiled or steamed dumplings.

KAISERSCHMARRN

Adapted from Saveur

 

 

Ingredients:

 

5 large eggs, whites and yolks separated

2 1/2 T + 2 t granulated sugar, separated

Pinch of salt  

1 1/8 c milk

1 1/2 t vanilla

3/4 c AP flour

6 T butter

 

 

Method:

 

Add the egg whites and 2 1/2 T sugar to the bowl of a stand mixer fitted with the whisk attachment.   Beat to soft peaks and set aside.

 

Add the egg yolks and salt to a medium bowl and break up with a whisk.  Add in the milk and vanilla and mix to combine.  Whisk in the flour to create a smooth batter; a few lumps may remain.  Fold in the egg whites until uniform.

 

Heat 1 1/2 T butter in a large skillet over medium heat.  Once the butter has melted, pour in half the batter and smooth to the edges of the pan.  Cook 4 minutes, then cut into quarters and flip.  Add another 1 1/2 T butter, cut into pieces, around the sides of the pan, and cut the pancake into pieces with a spatula.  Push the pancake pieces to one side of the pan, melt 1/2 t granulated sugar on the hot surface, toss, and repeat on the other side.  Cook another minute or two, and pull to a large plate. 

 

Repeat with the remaining batter, and serve with plum compote, whipped cream, or lemon juice and confectioners sugar. 

SHRIMP WITH ZUCCHINI, TOMATOES & PESTO DRESSING

Serves 4

 

Ingredients:

4 T butter 

2 zucchini, halved lengthwise and cut into 1/2" slices

 

12 oz cherry tomatoes

4 cloves garlic, minced

1 t Italian seasoning, without salt

 

1 lb medium (size 26-30) shrimp, peeled and cleaned

 

Basil Pesto Dressing:

2 T basil pesto

1 T lemon juice

2 T olive oil

Pinch salt & black pepper 

 

4 T Italian Breadcrumb Topping

Method:

 

Preheat oven to 400°F, with roasting pan inside.

 

Once at temperature, remove roasting pan from oven and add butter.  Return to oven to melt.

 

Once butter is melted, toss zucchini slices in it, lightly salt zucchini, and roast in oven for 20 minutes.

 

Remove pan from oven, add garlic, cherry tomatoes and Italian seasoning.  Toss well and turn zucchini.  Return pan to oven and roast 10 more minutes.  

 

Meanwhile, whisk basil pesto dressing together in a small bowl, and taste for seasoning. Set aside 

 

Remove pan from oven, toss shrimp in butter and nestle them into the vegetables, in one layer if possible.

 

Roast 10 minutes, then check for done-ness and shift shrimp around if necessary.  Roast until all shrimp are just cooked through, toss, taste for seasoning and serve.

 

Serve over quinoa, and topped with basil pesto dressing and breadcrumbs.

WHOLE WHEAT OATMEAL BREAD

Halved from Smitten Kitchen

Ingredients:

1/4 c boiling water

3/8 c cold water

5/8 c milk

1 1/2 T honey

2 1/4 t instant yeast (one packet)

1 egg

2 T oil

318 g whole wheat flour (2 1/2 c)

80 g rolled oats (1 c)

1 1/2 t kosher salt

Method:

Add all of group 1 ingredients to the bowl of a stand mixer, and whisk to combine using the whisk attachment.

Switch to the paddle attachment, add the remaining ingredients, and mix for 1 minute.  Switch to the dough hook and continue mixing for 2 more minutes.  The dough should come together, but still be sticky.  If it feels too wet, add flour in 1 T increments until the dough comes together (but is still sticky).  Knead for an additional 4 minutes using the dough hook.  

Oil the bowl, cover the dough and let proof 60-70 minutes, or until doubled.

Oil a loaf pan, form dough into loaf by folding in sides and rolling up into a log, and proof for 1 hour, or until dough crowns over top of pan.  Halfway through, preheat oven to 350°F.

Bake for 35-40 minutes, or until loaf reaches 190°F internal temperature. 

Remove loaf from pan after 10 minutes, cool completely on a rack, slice, freeze and toast as needed.

BROOKLYN BLACKOUT CAKE

Half recipe adapted from Bake with Zoha

Makes 3 6" round layers

Ingredients:

Cake:

3/8 c cocoa powder, ideally dutch processed (37 g)

1 t instant coffee

3/8 c boiling water (90 g)

1 c AP flour (130 g)

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1/2 c granulated sugar (100 g)

1/3 c brown sugar (70 g)

1 whole egg, 1 egg yolk, room temperature

1/3 c vegetable oil (66 g)

1/6 c buttermilk (40 g)

1/2 c sour cream, room temperature (120 g)

Pudding filling:

1 1/2 T cornstarch (14 g)

1 T cocoa powder (6 g)

1/8 t salt

1/6 c sugar (33 g)

1/2 + 1/3 c milk (200 g)

90 g milk chocolate

1 1/2 t butter

1/2 t vanilla

Chocolate Frosting:

100 g semi-sweet chocolate

120 g heavy cream

4 oz cream cheese, room temperature (113 g)

1/8 c sugar (25g)

Method:

Cake:

Preheat oven to 325°F and prepare 3 6" cake pans with butter and parchment paper circles.

Dissolve the cocoa and instant coffee in the boiling water and mix until smooth.

Whisk dry ingredients together in a medium bowl.

Whisk wet ingredients together in a large bowl.  Add cocoa solution and mix well.

Sift dry ingredients into wet ingredient bowl in two additions, mixing gently until just combined, with no lumps remaining. 

Divide batter between three prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out with light moist crumbs attached.

Let the cakes cool in the pans for 20 minutes, then remove to a wire rack. Let cool completely (refrigerating for 1 hour).

Pudding Filling:

Add all dry ingredients in group 1 to a saucepan and whisk.  Slowly add milk, whisking constantly, to prevent lumps.

Place over medium heat and whisk frequently, until pudding begins to bubble and thicken.  Remove from heat, add butter, chocolate and vanilla, and rest for 1 minute.  Whisk to combine, pour into a lidded container, and refrigerate until cold.

Chocolate Frosting:

Place chocolate and cream in a microwave safe bowl and microwave in 20 second increments, stirring after every round, until the chocolate dissolves and ganache forms.  Set aside.

Place cream cheese and sugar in a large bowl and whisk until smooth, scraping bowl occasionally.

Pour ganache into cream cheese mixture and beat until fluffy.  Frosting will be runny.  Refrigerate, frosting will thicken as it cools.  Beat 3-5 minutes on medium, until fluffy.  Pipe narrow but tall dam around outside of each layer before filling with pudding.  Spread 2/3 of remaining frosting on cake top and sides, and pipe whatever's left decoratively on the top of the cake.

WALDORF KINDERGARTEN BREAD

Recipe from a comment on Reddit and here

Ingredients:

2 1/4 t yeast (one packet)

1 T honey

1/4 c boiling water

1 c cold water

1 t salt

1 T oil

4 1/2 c + mix of spelt, AP and whole wheat flours, divided

Method:

Whisk together yeast, honey and both waters in the bowl of a stand mixer.  Add 1 c flour, then ripen for 20 minutes, or until you can see slow bubbling.

Add salt and oil, and mix well.

Add flour, one cup at a time, and mix on low using the dough hook until the dough is kneadable, approximately 3 1/2 c. 

Knead using the dough hook on medium low for 5 minutes.

Oil around the sides of the bowl, lift the dough to coat in oil, cover and let rise for 1 hour, or until doubled.  

After one hour, deflate the dough, shape into a loaf, and place into an oiled and floured loaf pan.  Let rise another 30-60 minutes, or until the dough rises above the edge of the loaf pan.

Preheat oven to 350°F.  Bake bread 40 minutes, or to 190°F internal temperature.

Allow to cool before slicing. 

HAZELNUT MACARON GANACHE CAKE

Recipe adapted from The White Whisk: Chocolate Macarons, and Macaron Cake

Ingredients:

Macarons:

188 g hazelnut flour

188 g confectioner's sugar

24 g unsweetened cocoa powder (0.5 g fat per T)

130 g egg whites (approx. 4 eggs)

130 g granulated sugar

1/2 t cream of tartar

Ganache:

7 oz heavy cream

4 oz chocolate, chopped into small pieces

1/2 t salt

1 t vanilla

Method:

Macarons:

Draw 4 6" circles on the back of pieces of parchment paper, leaving a few inches between each circle.  Turn papers right side up and place on baking sheets.

Prepare a piping bag with a large opening.

Sift the hazelnut flour, confectioner's sugar and cocoa together in a large bowl.

Place egg whites, granulated sugar and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium low for 2 minutes.  Turn up to medium and whisk for 2 minutes.  Raise speed to medium high and whisk for 10 minutes, or until meringue is very stiff and holds a peak, with the meringue beginning to ball up inside the whisk. 

Pour half the dry mixture into the stand mixer bowl and fold 15 times. 

Pour in the second half and fold 30 times, or until the surface evens out with a few moments of shaking. 

Place the batter into the piping bag and pipe the 6" cake layers. If batter remains, pipe a few 1.5" macaron shells on a separate tray. 

Once all layers are piped, bang the sheets on the counter a few times.  Set them aside to dry on the outside, this usually takes ~ 20 minutes.  Preheat the oven to 300°F.  Now is a good time to make the ganache, as detailed below.

Place sheets in the oven and bake 18 minutes (1.5" macarons will require less time), then start checking for doneness by pressing lightly on the side of a shell, just above the feet.  If there's any movement, bake for another minute and check again. 

Remove from oven and allow shells to cool completely before removing from parchment paper. 

Ganache:

Heat the cream and salt to steaming in a small pan and place the chocolate in the bowl of the stand mixer, with the whisk attachment attached.  

Pour the cream over the chocolate and leave for 5 minutes.  

Add the vanilla and whisk until smooth.  Place in the fridge for 15 minutes, until cool but not yet solid. Remove from fridge, then beat on medium speed until peaks form.

Pipe between cooled layers of macaron cake, refrigerate for 24 hours, and serve.

SPOSAMI CHICKEN AND MUSHROOMS

Adapted from Little Sunny Kitchen

Ingredients:

3 chicken breasts, tenderloins removed and sliced in half to make 6 cutlets

Salt

6 T flour

4 T olive oil, more if necessary

16 oz baby bella mushrooms, cleaned, stemmed and quartered (or eighth'd, if large) 

1/3 c oil-packed sun-dried tomatoes, chopped

4 garlic cloves, crushed

1/2 c marsala wine

1 1/2 c milk

1 t Knorr chicken bouillon powder

1/2 t chili flakes

1/2 t herbes de Provence

1/2 c cream

3 T grated parmigiano Reggiano

Method:

Season the chicken and dredge in flour, shaking off excess.

Heat 2 T oil in a large dutch oven over medium flame and cook the chicken to golden on both sides and cooked through, in batches.  Set chicken aside.

Wipe out the pan and add remaining 2 T oil.  Add the mushrooms and cook, stirring frequently, until mushrooms release moisture and begin to soften.  

Once all moisture has cooked off, add garlic and sun-dried tomatoes and sauté for 30 seconds.  

Add marsala to deglaze, and cook until pan is nearly dry, scraping up any browned bits.  

Add milk and chicken bouillon and bring to a simmer.  Cook until milk has reduced slightly, then add chili flakes and herbes de Provence, cream and parmigiano, and return chicken to the pan.  Heat chicken thoroughly, taste for seasoning, and serve.

Serve over wide egg noodles. 

MILK CHOCOLATE PUDDING

Adapted from Spend with Pennies

This is a lighter (in flavor, fat and sweetness) pudding than the Rich Chocolate Pudding on this site

Ingredients:

1/3 c granulated sugar

1/3 c cocoa powder

2 1/2 T cornstarch

pinch salt

2 c milk

1 1/2 T unsalted butter

Method:

Whisk all dry ingredients in a saucepan.  Add milk in a slow stream, whisking to break up lumps.  Heat over medium flame, whisking frequently, until comes to a full boil.  Remove from heat, whisk in milk, pour into a lidded container, and chill thoroughly.

TIRAMISU ECLAIRS

Adapted from my Vanilla Eclairs

Ingredients:

For ~10 eclairs:

Filling:

3 egg yolks, whites reserved

2 T + 1 T sugar, divided

1/4 c marsala wine

8 oz mascarpone, room temperature

1/2 c whipping cream

Pâte à choux:
1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
2 eggs, potentially + some egg white reserved from the above filling

Chocolate ganache:
3 - 4 T heavy cream

2 t nescafé powder

2 oz semi-sweet chocolate chips

Method:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  Cover and reserve in the refrigerator until needed.

Make the pâte à choux eclair shells:

Pre-heat the oven to 350°F.

Heat the water, butter, sugar and salt in a pot until the butter melts.

Add the flour and cook, stirring, until the mixture comes together to form a ball and pulls away from the sides of the pot.  This happens very quickly. 

Place the dough in the bowl of a stand mixer fitted with the whisk attachment and beat for a minute to cool.

Add the eggs, one at a time, beating until thoroughly blended into the batter.  The dough should form a "v" shape off the end of the whisk, so add a small portion of the egg white left over from making the filling, if necessary, to achieve the "v".

Scoop the batter into a piping bag fitted with large decorative tip, and pipe 4-5 inch wands of batter onto a parchment paper covered baking sheet.

Bake at 350°F for 40 minutes, or until the shells are baked through.  Do not open the oven until 40 minutes have elapsed, then turn off oven, pierce each end of the shells with a skewer to allow steam to escape, and let the shells cool inside the oven with the door propped open.

Fill the eclairs:

Make 2 holes in the underside of each shell with the point of a paring knife, each about 1/4 of the shell's length from the ends.

Spoon the filling into a pastry bag fitted with a bismark tip.  Pipe the filling into the shells, only stopping when the they feel full, and filling threatens to extrude from the ends.  Clean up any excess filling with a knife.

Make the ganache:

Dissolve the Nescafé powder in the cream and heat to steaming in a pot.  Pour it over the chocolate in a medium bowl.

Let it sit for 5 minutes, then whisk vigorously to combine.

Dip the eclairs top-side down into the ganache, allow excess ganache to run back into bowl, and place top-side up in a storage container.

Chill for an hour, and enjoy!

Sources:
Recipe for the filling: Pioneer Woman
Recipe for the pâte à choux: Food Wishes
Recipe for the ganache: Laura in the Kitchen
Methodology for baking and filling the shells: Home Cooking Adventure

GENERAL TSO'S GROUND CHICKEN

Adapted from The Woks of Life

Ingredients:

Chicken:

1 lb ground chicken

2 t Shaoxing wine

1/4 t salt

1/4 t Knorr chicken bouillon powder

1/4 t ground white pepper

1/2 t sesame oil

Sauce:

1/2 c orange juice

1/2 t Knorr chicken bouillon powder

3 1/2 T brown sugar, packed

1 T light soy sauce

1 t dark soy sauce

To finish:

2 T flour

1/4 c cornstarch

4 T olive oil, divided

4 garlic cloves, sliced

4 strips of orange zest, cut into dice

Chili peppers, or red pepper flakes

1 bunch broccolette, cooked 3-5 minutes

Long grained rice, cooked according to rice cooker instructions

Method:

Mix the chicken ingredients together and set aside.

Mix the sauce ingredients and set aside.

Mix the flour and cornstarch and sprinkle half over the chicken.  Flip the chicken over and sprinkle over the other half of the flour mixture.  Form the chicken into nuggets, flour the nuggets fully, and shake off any excess.  

Heat 2 T oil in a large dutch oven or wok over medium heat.  Once hot, add half of the nuggets, and cook until golden brown on one side.  Flip and cook until golden on all sides.  Remove to a paper towel to drain.  Add an additional 1 T oil (if necessary), and repeat with the second half of nuggets.  

Once all nuggets have been cooked, wipe out the pan.  Return to heat, add final 1 T oil, and add garlic and orange peel, cooking just until the smallest pieces of garlic turn golden.

Add sauce and bring to simmer.  Return nuggets to pan and toss until sauce thickens and becomes sticky. 

Serve over broccolette and rice.

CHICKEN BURRITO BOWL

From Ian Fujimoto's Youtube Channel

Ingredients:

Chicken

7-9 boneless/skinless chicken thighs (depending on size), trimmed and cut into bite-sized pieces

2-3 T olive oil

3 T garlic powder

2 T onion powder

1 T smoked paprika

1 T ground cumin

1 T dried mexican oregano

1 T salt

1 t black pepper

Rice

4 rice cooker cups jasmine rice

Water (6-7 cups)

3 T chicken bouillon powder

1/2 bunch cilantro, minced

Zest of 2 limes

Juice of 3-4 limes

Salt (to taste)

Veggies

1 red bell pepper, sliced

1 green bell pepper, sliced

3/4 red onion, sliced pole to pole 

Salt (to taste)

Neutral Oil (to taste)

Corn Salsa

1 can sweet corn, drained

1 c cherry tomatoes, quartered, or 1 roma tomato, diced

1/4 red onion, diced

1 jalapeño, diced

1/2 bunch cilantro, sliced

Lime juice (to taste)

Salt (to taste)

Crema

1/2 avocado, smashed

1 c Mexican crema (or sour cream)

1/4 bunch cilantro, finely minced

2 cloves garlic, pressed

Juice of 1 lime

Salt (to taste)

Extras

Monterey Jack Cheese (1/2 pound)

Lime (1)

Cilantro (5 stems)

Method:

Mix chicken group well and set aside.

Mix corn salsa, taste for seasoning, and set aside.

Whisk crema ingredients in a large bowl, taste for seasoning, and set aside.  (or blend with a stick blender, if you have one).

Heat 2 T olive oil in a large stainless or cast iron pan.  Cook the chicken in batches, tossing occasionally.  Once fully cooked, remove to a baking sheet and set aside.  In the same pan, season and quickly sauté the vegetables.  They should color, but still keep some bite.  Remove to the same sheet as the chicken

Once the rice is cooked, fluff it and rest it as usual.  Then remove it to a large bowl, add the cilantro, lime juice and zest, and toss well.  Taste for seasoning. 

Serve with grated cheese, additional lime and cilantro.

CHOCOLATE CREAM PIE

Adapted from Dessert Course to fit 1 6" pie dish (halved)

Ingredients:

1 pie crust of your choice*

285g whole milk

50 + 25 g granulated sugar, divided

1/4 t salt

3 egg yolks

14g cornstarch

60 g bittersweet chocolate, chopped into small pieces

2 T unsalted butter, cut into small cubes

1/2 t vanilla

Whipped cream to serve

Method:

Add the milk, 50 g sugar and the salt to a saucepan over medium heat.  Whisk and heat until a bare simmer.  Remove from heat.

Meanwhile, whisk the remaining 25 g sugar, egg yolks and cornstarch.  

Once the milk has come to a simmer, temper the eggs with a small stream of hot milk, adding more as you whisk the eggs.  Pour the egg-milk mixture back into the saucepan and whisk over low heat until the custard thickens and begins to bubble.  Simmer one minute, then remove from heat.

Add chocolate and butter pieces, and vanilla, and whisk until combined.

Pour into the crust, cover tightly with plastic wrap, and refrigerate at least 4 hours.

Serve with whipped cream.

____

The original recipe called for 200g milk and 85g heavy cream, but I felt the additional richness from the cream was unnecessary.

For the same reason, I also reduced the chocolate from 85g to 60g.

Future makings of the recipe will further refine it.

___________

*Oreo Cookie Crust:

To fit a 6" pie dish:

Ingredients:

9-10 oreos, crushed

2 T unsalted butter, melted

pinch of salt

Method:

Combine in a bowl and mix thoroughly.  Press into the pie dish and bake at 325°F for 10-15 minutes, until firm and set. 

KIMCHICKEN

Bon Appetit, March 2013, p 48


Ingredients:
1 ½lb fingerling or baby Yukon Gold potatoes
3 T vegetable oil
Kosher salt, pepper
6 small skin on bone in chicken thighs (1 1/2lb total)
1 16oz jar Napa cabbage kimchi, with 1/8c liquid drained and separated
2 t rice vinegar
4 c greens (mizuna, watercress, baby spinach, butter lettuce)
4-5 green onions, white and green parts thinly sliced in diagonal rounds


Method:

Preheat oven to 450°F.

Toss potatoes with 1 T oil on a large, rimmed baking sheet, season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.

Marinate green onion slices in kimchi juice and vinegar.

Meanwhile, season chicken with salt and pepper. Heat 1 T oil in a large skillet over medium high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.

Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.

Using a pestle (or large spoon), lightly smash potatoes. Scatter semi-drained kimchi and drained, marinated green onions over, roast until warm, about 5 minutes.

Meanwhile, whisk reserved kimchi vinegar and 1 T oil together in a small bowl.

Toss greens with dressing. Serve potato and chicken mixture, divide salad and serve along side.

COLLARD GREENS & BEANS

Ingredients:

1/4 lb pancetta, thinly sliced then diced

1 onion, sliced from root to tip

2 bunches collard greens, washed, trimmed into 1"x2" pieces, stems thinly sliced

4 cloves garlic, thinly sliced

3 c water

1 t knorr chicken bouillon powder

2 15-oz cans pinto beans, rinsed

1 t sherry vinegar

1/4 t black pepper, ground

Method:

Cook the pancetta in a large dutch oven over medium heat until the fat renders.  Remove the pancetta, and reserve, keeping the fat in the pan.

Add the onion to the hot pan and cook until it begins to brown slightly.

Add the collard greens, garlic, water and bouillon powder, and bring to a boil.  Reduce heat to maintain a simmer, partially cover, and cook for 45 minutes, adding more water as necessary.

Add beans, vinegar and black pepper, cook for 15 minutes.  Taste for seasoning, serve.