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.

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*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.

APPLE ORANGE CRANBERRY SAUCE

Recipe from Williams Sonoma

Ingredients:

1/2 orange, juiced and peeled, peel finely diced

2 c water

1 tart apple, quartered, and diced

1 bag or 3 c cranberries

1 c sugar

1/2 t cinnamon

1/4 t cloves

Methodology:

Remove and discard the white membrane from the inside of the orange peel.  Finely dice the peel, and bring it to a simmer in a medium saucepan with the water.  Simmer for 10 minutes, then drain, reserving the peel. 

Add all ingredients, including the peel, to the saucepan, and bring to a simmer.  Partially cover, and cook over low heat, stirring occasionally, for 10-15 minutes, or until the sauce thickens. 

SUSHI RICE SEASONING

For 2 cooker cups of rice:

1/2 t salt

4 t sugar

1/2 c rice vinegar

For 1 1/2 cooker cups of rice:

3/8 t salt

1 T sugar

3/8 c rice vinegar

For 1 cooker cup of rice:

1/4 t salt

2 t sugar

1/4 c rice vinegar

SAUCE MORNAY

For 8 oz pasta:

1 T butter

1 T flour

1/2 c milk

1 c grated cheese 

LEEKS IN VINAIGRETTE

Straight from Bon Appetit

Ingredients:

4 medium to large leeks, white and light green parts only, any tough layers removed

Kosher salt

1 small shallot, minced

1 small garlic clove, grated

1 T sherry or red wine vinegar

1 t Dijon mustard

1 t whole grain mustard

1/2 t fresh thyme, minced

1/4 t sugar

2 T olive oil*

Black pepper

Methodology:

Trim away any egregious root ends of leeks.  You can trim more after they cook.  Cook in a large pot of  boiling salted water until a knife passes through with no resistance, 15-20 minutes. Transfer to a strainer and drain thoroughly.  Trim remaining root end, if necessary.

Meanwhile, soak the shallot and garlic in the vinegar, then add remaining ingredients and whisk in the oil to form an emulsion.  Taste for seasoning.  

Halve leeks, arrange cut side up on a plate, and dress with the vinaigrette.  Allow to sit 10 minutes before serving.

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*Substitute the olive oil with browned butter if serving this vinaigrette with Dover sole.

CARAMELIZED ONION AND PICKLE DIP

 From @spoonforkbacon's Instagram account.  Makes 1 3/4 c.

Ingredients:

1 1/2 T olive oil

2 sweet onions, diced

1 1/3 c Greek yoghurt

1/2 c kewpie mayonnaise

2/3 c finely diced cornichons (15-20)

1 T minced dill

1 grated garlic clove

1/8 t MSG

salt and pepper to taste

Methodology:

Place a pan over medium-low heat.  Add oil, followed by onion.

Caramelize onion, stirring occasionally, about 12-15 minutes. Remove from heat and set aside to slightly cool.

In a mixing bowl, combine all ingredients, season to taste, and serve. 

ROAST CHICKEN WITH VEGETABLES AND CRÈME FRÂICHE

Inspired by Tarragon Chicken

Ingredients:

1 T olive oil

1 T butter

1 lb boneless, skinless chicken thighs cut in bite-sized pieces

2 yukon gold potatoes, quartered lengthwise and cut into 1/8" thick slices

1 shallot, minced

3 garlic cloves, thinly sliced

1/3 c chicken stock

1 T sherry or champagne vinegar

2 T cognac (or marsala)

1 t Dijon mustard

1/3 C crème fraiche*

Salt & pepper to taste

1 leek, halved lengthwise, cleaned and cut into 1/4" half-moons

10-12 marinated artichoke heart quarters, drained

1/4 c minced Italian parsley

Methodology:

Preheat oven to 350 F, 180 C

Heat the oil in a sauce pan and quickly cook the chicken pieces over medium heat, until no raw meat is showing. Add the potato slices and toss.

Remove from heat and pour into a buttered 8"x8" baking dish.

Add butter to pan and cook shallot over medium heat until it softens and begins to take on color.  Add leeks and cook for one minute, stirring to break up.  Add garlic and cook, stirring, until the smallest pieces begin to turn golden.  

Add chicken stock, vinegar, and Cognac, scraping up any caramelized bits.  Add mustard, crème frâiche, salt & pepper, stir to combine.  Add artichoke hearts and half of parsley.  Pour over chicken in baking dish and bake, uncovered, for 30 minutes. Remove from oven, sprinkle on reserved parsley. 

Serve with potatoes or buttered egg noodles.

________

*Crème frâiche recipe: 

1 c heavy cream

1 T real buttermilk or greek yoghurt

Place both ingredients in a mason jar, close tightly, shake lid, and leave on the counter overnight.  Shake before going to bed.  In the morning, you'll have crème frâiche!

SHERRY MUSTARD SAUCE WITH MUSHROOMS

 Ingredients:

1 T olive oil

4 baby bella mushrooms, minced

1 shallot, minced

1/4 c sherry (or brandy)

1/4 c beef broth

1 T dijon mustard

1 t fresh thyme leaves

1/4 c heavy cream

pinch cayenne pepper

1 T thinly sliced chives

Methodology:

Add oil to a saucepan over medium heat*, add the mushrooms and shallot, and stir until they soften and shed their moisture.  Once they begin to take on color, deglaze with the sherry, and cook down until nearly dry.  Add all remaining ingredients aside from the chives, and cook until the sauce thickens to coat the back of a spoon.  Pour into a bowl and serve with steak, or use as the base for creamed spinach.  Garnish with chives.

*Great when cooked in a pan just used to make steak or a tenderloin.

BA'S BEST BOLOGNESE

From Bon Appetit's website, now behind a pay wall

Ingredients:

1 medium onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

3 T olive oil

1 lb ground beef, 20% fat

3 oz thinly sliced pancetta, finely chopped

1/3 c tomato paste

1 c white wine

2 c chicken stock

1 c milk

pinch of nutmeg

1 bay leaf

1 t fish sauce

fresh pasta, with some pasta water reserved

parmigiano to serve

Methodology:

Pulse onion, carrot and celery in food processor until very finely chopped.

Heat oil in large dutch oven over medium flame.  Break beef into 1 1/2"-2" chunks and lightly brown, stirring but not breaking apart, 6-8 minutes.  Remove from pot and reserve.

Add pancetta to pot and cook until fat has rendered and meat is crisp, 5-8 minutes.  Add onion mixture and cook until vegetables are very soft.  Add tomato paste and cook until it begins to darken and vegetables are beginning to stick.  

Add beef and wine, and cook, pressing down and smashing beef, until the wine has evaporated, and the meat is very finely ground. 

Add stock, milk, nutmeg, bay leaf and fish sauce.  Reduce heat to very low, so only a few bubbles are visible, and cook until beef is very tender, 2 - 2 1/2 hours.  Taste, and add more fish sauce if called for.  

Cook pasta as directed on package, and mix pasta, sauce, and a bit of pasta water to emulsify.  Add parm and serve with a big green salad.

DOVER SOLE & SIMPLE BROWNED BUTTER SAUCE FOR WHITE FISH

For the fish:

From this Wulf's Fish recipe

Ingredients:

1 whole dover sole, cleaned and gutted, skin on

Methodology:

Preheat oven to 450°F.

Place fish on a foil lined baking sheet.

Roast uncovered 10-15 minutes,  The fish will be cooked when you can easily remove the skin and the top fillets from the bone.

For the sauce:

From this Wulf's Fish online recipe

Ingredients:

2 T salted butter

2 T capers, chopped

2 T parsley, finely minced

Juice from 1/2 lemon, about 2 t

Methodology:

Gently melt and then brown the butter, turning off the heat as soon as the butter begins to go past pale gold and smell nutty.  Stir in the capers, parsley, and lemon juice.  

Serve table-side.

SPICY PORK NOODLE SAUCE

 from Bon Appetit, now behind a pay wall

6-8 servings

Ingredients:

2 T olive oil

2 lb ground pork, divided

1 2" piece fresh ginger, peeled and cut into thin matchsticks

8 garlic cloves, thinly sliced

2 T sugar

2 T tomato paste

2 sprigs basil, plus more for serving

1/3 c sambal oelek

1/4 c soy sauce

1/4 c unseasoned rice vinegar

2 T unsalted butter

Kosher salt

Ramen or spaghetti noodles to serve

Methodology:

Heat oil in a large heavy pot over medium-high heat.  Add half of pork to pot, breaking apart into 6-8 large chunks with a wooden spoon.  Cook, undisturbed, until well browned underneath, about 5 miuntes.  Turn pieces and continue to cook, turning occasionally, until pork is browned on 2-3 sides, about 5 minutes longer.  

Add ginger, garlic, sugar and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.  

Add tomato paste and 2 basil sprigs.  Cook, stirring occasionally, until paste darkens, about 2 minutes.

Add chili paste, soy sauce, vinegar and 2 c water.  Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened, 30-45 minutes.  Add butter and stir to combine.

Serve with ramen or spaghetti.  Top with torn basil.

FRESH TOMATO HERB SALAD DRESSING

Ingredients:

1/2 garlic clove, mashed
1 small tomato, diced
1/4 t herbamare seasoning
1 1/2 t chopped fresh herbs, such as tarragon, thyme, oregano, parsley
1/2 t dijon mustard
1/2 t sugar
splash of white wine
white wine vinegar
olive oil

This is lovely over a green salad, but also excellent spooned over broiled belgian endives or steamed green beans.

TACOS!

Recipes from all over the web:

Tortillas

Chipotle glaze

Chipotle mayo

Slaw

Serve tacos with lime wedges and cilantro leaves

CORN TORTILLAS

Ingredients:

2 C Masa Harina

1/2 t salt

1.5 C warm water

Methodology:

Mix all ingredients until a soft dough is formed.  It's ok if it's tacky, but if it's too wet and sticky, add a bit more masa.  Cover with plastic wrap and let sit for an hour.

Roll the dough into golf-ball sized pieces, and press flat between two sides of a plastic ziploc bag (cut open along the sides).

Heat a skillet over medium heat and toast each tortilla on one side for 10 seconds, and then on the other side for approx. 1 minute, or until brown spots form.  Keep warm in a pocket made of tin foil.

CHIPOTLE GLAZE

Ingredients:

2 T rice syrup or honey

1 - 2 T chopped chipotles in adobo

2 t apple cider vinegar

(optional: 1 bunch scallions, cut into 3" lengths, bulbs halved if large)

Methodology:

Mix all ingredients together in a mortar and pestle and pour over meat 15 minutes before it's done cooking.  Add scallions, and toss in glaze.  Roast at 375°F for 15 minutes, flipping and stirring so that glaze thickens on all sides.

CHIPOTLE MAYO

Ingredients:

1/4 C mayonnaise

1/8 C sour cream

1 chipotle in adobo, minced

1 T lime juice

Methodology:

Mix all ingredients until smooth.  Taste, and add salt and additional lime juice to taste.

SLAW

Ingredients:

4 C shredded cabbage

1/2 t kosher salt

1 T lime juice

2 T mayonnaise

1 clove garlic, minced (pr 1/8 t powdered garlic)

Salt and pepper, to taste

Rice syrup, optional

1 carrot, grated

2 - 3 medium scallions, thinly sliced
1/2 bunch cilantro stems, finely minced

1/2 - 1 jalapeño pepper, seeded and minced, optional

Methodology:

Toss the shredded cabbage with the salt and let sit for 15 minutes, massaging occasionally.  Squeeze well to remove liquid.

Mix the lime juice, mayo, garlic, salt and pepper in a medium bowl.  Add the cabbage, carrot, scallion, cilantro, and jalapeño, and toss to combine.  Taste for seasoning, and add rice syrup if you feel the slaw isn't sweet enough.

PESTO ALLA GENOVESE

Ingredients:

1 c basil (24g)
1/8 c pine nuts, toasted carefully in a skillet over low heat
1-2 garlic cloves, toasted in their skins, with the pine nuts
1/4 c parmigiano reggiano, grated
1/4 t salt
3 T olive oil

Methodology:
In a mortar:

Grind the garlic cloves and salt to a paste using the side of a knife.  Chop the pine nuts and add them, the garlic paste and the cheese to the mortar and grind to a rough paste.  Finely chop the basil, add it to the mortar and mix thoroughly with the pestle, until the basil pieces are very small.  Add the olive oil in increments, mixing thoroughly.  Store tightly covered in the refrigerator.

Larger batches should be made in a food processor.  In that method, all ingredients should be added at once and processed until desired fineness.

CHU CHEE CURRY PASTE

From Das Grosse Wok Kochbuch

Ingredients:

10 large dried chilis (optional)
1 t coriander seeds
1 T shrimp paste
1 T white peppercorns
10 kaffir lime leaves, minced
2 t grated kaffir lime zest (optional)
10 asian shallots, chopped (can be replaced with 1/2 amount of regular shallots)
1 T cilantro stems and roots
1 lemongrass stem, white part only, minced
3 T chopped fresh galangal
1 T fresh Krachai (fingerroot), chopped (optional)
6 garlic cloves, chopped


Methodology:

Rehydrate the dried chilis in hot water for 20 minutes.  Drain, remove seeds and chop.

Wrap the shrimp paste in foil and roast at 350°F with the coriander and white pepper for 5 minutes.

Add all the remaining ingredients and process into a smooth paste, either by hand with a mortar and pestle, or in a food processor.

STEAK with KRÄUTERBUTTER or RED WINE PAN SAUCE

Using the reverse sear method from Serious Eats.

Steak:

Methodology:

Season the steak really well, at least an hour before cooking.

Preheat oven to 200°F - 275°F.

Pat steak scrupulously dry.  Roast on a rack over a baking sheet until the internal temperature hits 105°F, about 30 minutes.

Heat a heavy pan over high heat, add a few drops of vegetable oil, heat until almost smoking.

Add steaks to pan, along with 1 T butter.  Brown on 1st side, about 45 seconds.

Flip, brown on second side.

Hold steaks upright to brown on edges.

Remove to plate to rest, tented with foil.



Kräuterbutter:

Ingredients:

1 stick of unsalted butter, softened
1 T chopped parsley
1 T chopped thyme
1 t chopped chives
1 t lemon zest
3 cloves of garlic confit, mashed to a paste


Methodology:

Combine all ingredients, roll into a log using a piece of plastic wrap, and chill for at least half an hour before using.




Red Wine Pan Sauce:

Ingredients:

1/4 c shallot, minced
1 c red wine
1/2 c beef broth
3 T cold butter
salt and pepper

 Methodology:

Sauté shallot in oil remaining in pan (should be 1 t).

Add wine, simmer until reduced by half, about 1 minute.

Add broth, simmer 2 minutes. 

Remove from heat, whisk in butter until fully emulsified, season to taste.  Serve.

CHIMICHURRI SAUCE

Basic recipe from here.

Ingredients:

1 bunch cilantro, leaves and stems (about 1 1/2c, chopped)
2/3 c. fresh parsley leaves only (unless your stems are very delicate)
1/4 c. fresh oregano leaves
2 garlic cloves, sliced
2/3 c. olive oil
1/4 c. red wine vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. granulated sugar
1/4 t. Korean gochugaru chile pepper flakes, or regular red pepper flakes


Methodology:

Heat the oil in a pan over medium heat.  Add the garlic slices and cook until they are lightly translucent, then turn off the heat and allow to cool.

Wash and spin dry the herbs.

Add all ingredients to a blender or food processor and process until the sauce emulsifies, and only small bits of leaves remain.

Use as a marinade, serve over a steak, shrimp or chicken salad, or as a dip for vegetables.