29 December 2019

Süßkraut (Sei Unser Gast)

Saute 1 chopped onion in butter. Add 1/4c sugar, 1/4c vinegar, 1c water, salt and pepper. Cook til sugar is dissolved, add 2qts shredded cabbage. Simmer, covered, 10-15 minutes. Uncover and simmer til liquid is gone.

This was ok with the pork roast. It was fabulous, however, with the leftover knöphla/potato/sausage leftovers.


Maple-Glazed Pork Roast (America's Test Kitchen)

2 1/2# boneless blade-end pork loin roast, tied along length (2# cut from whole loin)
3/4tsp salt
1/2tsp pepper
2tsp vegetable oil (GC olive oil)

Glaze:
1/2c maple syrup (Three Rivers Farm)
1/8tsp cinnamon (Penzey's)
pinch ground cloves
pinch cayenne

Preheat oven to 325*F.

Stir together glaze ingredients. Pat roast dry; season with salt & pepper.

Heat oil in 10" ovensafe skillet (nonstick recommended) until just smoking. Brown roast on all sides, starting with fat side, 2-3 minutes per side. Transfer roast to a plate. Pour off fat, reduce heat, and add glaze to skillet. Cook til fragrant (about 30 seconds). Off heat, place roast back in skillet and roll to coat with glaze.

Place skillet on middle rack of 325*F oven and roast to 140*F, spinning roast in glaze 2-3 times (every 15 minutes), 35-45 minutes total (60 min).

Place roast on carving board; let skillet rest 5 minutes to slightly cool glaze. Pour glaze over roast and let rest 15 minutes longer. Remove twine, slice, and serve.



Quite possibly the best glazed pork roast I've ever eaten. The habanero maple syrup from Three Rivers would be incredible, I think.

25 December 2019

No Bake Peanut Butter Cookies (food.com)

2c sugar (400g)
1/4c butter (60g)
1/2c milk (113g)

1c peanut butter (265g, Jif Natural, math)
1tsp vanilla

3c rolled oats (340g, whizzed, measured)

Too dry.

24 December 2019

Chocolate Caramel Candies

2c sugar (400g)
1c brown sugar (100g)
1c sour cream (225g)
1c corn syrup (300g)
1c milk (225g)
3/4c butter (170g, salted)
3oz unsweetened chocolate (2.8oz Lindt 95%)

3/4c roughly chopped pistachios.

This has been the best so far.

I wonder, was it supposed to be an old fudge recipe? From before fudge was called fudge? Here's a chocolate caramel recipe from Farm Journal, December 1899:

"Chocolate caramels made just by this recipe are sure to turn out well. Put into a porcelain-lined or else a bell-metal kettle, two and a half pounds of nice brown sugar, a quarter of a pound of butter, and a cup of sweet cream or milk. Put over the fire and let it come to a boil, then put in a half pound of the finest chocolate, either broken in small pieces or grated. Stir constantly to keep from sticking to the bottom. By the time it is thoroughly melted, scrape the spoon hard around the inside of the kettle, and if the candy appears the least bit granulated, it is done. It needs to cook but two or three minutes after the chocolate is melted. Take from the fire, add a tablespoonful of vanilla extract, and beat with a stout spoon constantly until it is stiff. Pour into flat buttered dishes and mark off into squares."
                                                                                                                                     --Ruth Brown

Mincemeat

Mincemeat (Sylvia)

1# peeled and chopped apples
1# raisins
1 box currants
1# sultanas
1# Demerera sugar
1# cold butter
1tsp nutmeg
1/4tsp cloves
1/2tsp cinnamon

Roughly chop (food processor works great), and mix together with 1/2 pint brandy. Best kept 4-6 weeks before using. Add more brandy if mixture is dry.

Purple Popcorn Balls

400g sugar (2c)
1 6-oz grape juice concentrate
1tsp vinegar
3/4c water
1/2tsp salt
160g corn syrup (1/2c)

Cook to 250*F. Pour syrup over 5qts popped corn and form into balls. Rinse hands with cold water. Makes about 18.

1oz kernels (2T) will pop to about a quart.

8 November 2019

Noodle Kugel

12oz wide egg noodles
8 large eggs (9 medium)
1 1/2c sugar (this was too much, try 3/4c next time)
1 1/2# cottage cheese
6oz butter, melted
1/2tsp salt (if using salted butter, reduce this a bit)

Parboil noodles (3-5 min) and drain. Whisk eggs, whisk in sugar, cottage cheese, butter, and salt. Stir in noodles. Pour into buttered 9x13 pan and bake at 350*F for about an hour. Top should be beautifully browned and a knife should come out clean.

Savoury variation: stir in 1-2 sauteed chopped/sliced onions and a couple of tablespoons poppy seeds with the noodles.

5 October 2019

New Mexico Red Chile Pork Pie (modified Raised Game Pie from Paul Hollywood's Pies & Puds)

Hot Water Pastry:
100g lard
450g flour
100g bread flour
75g butter, diced
200g water
1/2tsp salt

Filling:
700g pork, cubed
200g pork, ground
200g bacon, cubed
1 onion, finely chopped
2T white wine
1# New Mexico red chiles, chopped
potatoes, cubed
Salt & pepper

Apple chutney:
400g apples, peeled and diced
200g brown sugar
125g raisins
1/2 onion, finely chopped
1tsp mustard seeds
1tsp pickling spice
1/4tsp salt
175g cider vinegar

Saute onions until beginning to brown. Deglaze with wine. Add peppers and saute until liquid is pretty much gone. Let cool while mixing together the meats and potato. Mix in onion/peppers. Refrigerate while making crust.

Combine flours and rub in butter. Heat water, lard and salt just to boiling. Pour over flour and mix. When cool enough to handle knead until smooth. Roll out 2/3 and line greased 9" springform pan. Pack in filling, roll out remaining dough and top pie. Seal and crimp crusts, place on baking tray and bake at 400*F for half an hour. Turn down oven to 325*F and bake another 2 hours or so. Cool completely in tin before removing. Serve with chutney.

Combine chutney ingredients in a saucepan. Bring to a boil; reduce heat and simmer until thickened.

4 July 2019

Scandilicious Sweet Dough for Rhubarb Kuchen, halved

160g milk (scalded)
25g butter
250g flour
35g sugar
3/4 tsp cardamom
1tsp salt
5g instant yeast

500g rhubarb, chopped
40g sugar

30g flour
25g sugar
25g butter
1/8tsp salt


I really like this dough. Streusel still defeats me, though.

20 June 2019

Mint Chip

2 2/3c milk (640g)
1 2/3 T cornstarch (5g tapioca starch)
2oz cream cheese (60g)
1/8tsp fine sea salt
1 1/2c heavy cream (360g)
3/4c sugar (150g)
1/4c corn syrup (85g tapioca syrup)
4 drops peppermint oil
100g mini chips

Don't be lazy. Melt some chocolate with some coconut oil, don't use chips. They're too hard when frozen, even the minis.

16 June 2019

Banana Bread (Simply Recipes)
2-3 bananas (1 1/4-1 1/2c) (3 bananas=1 1/4c=296g)
1/3c butter, melted (40g)
1tsp soda
pinch salt
3/4c (1/2-1c sugar) (100g)
1 egg
1tsp vanilla
1 1/2c flour (130g bread, 100g whole wheat)

Mash bananas, stir in butter. Mix in soda and salt. Stir in sugar, egg, and vanilla, Mix in flour.
350*F, 8x4 pan, 50-60 minutes.

Pretty good.

French Onion Dip

3 medium onions, sliced (about 3c)
2T olive oil
2T white wine vinegar (1T white wine, 1T vinegar)
8oz cream cheese, softened (neufchatel)
3/4c sour cream (180g greek yogurt)
1/2 c mayonnaise (100g)
1/4tsp cayenne
salt

Saute onions til brown. Deglaze with vinegar (wine). Transfer to food processor and cool 10 minutes. Add remaining ingredients and whiz until mostly smooth. Let stand at room temp 30 minutes before serving. Thin with water if too thick.

Excellent!!!!

15 June 2019

Rhubarb Kuchen (Luisa Weiss)

250g flour
5g instant yeast
75g sugar
1/4tsp salt
120g milk
1 yolk
40g butter

500g rhubarb, chopped, tossed with 40-50g sugar (after proof in the 9x13) and topped w/streusel.

Streusel:
70g flour
50g sugar (15g leftover brown sugar (3T)/cinnamon (1 tsp) mix, remainder white sugar)
50g butter
1/4tsp salt

Bake at 350*F for 50-60 minutes.



Streusel did not crisp--was the brown sugar the culprit? Also, there was far too much streusel, maybe that's a crisping issue, too.

11 June 2019

Moose Tracks Ice Cream (Jeni's custard base)

120g egg yolks
5g tapioca starch
30g cream cheese (neufchatel)
1/2tsp salt
15g vanilla extract
660g whole milk
240g heavy cream
150g sugar
40g tapioca syrup

Fudge Ripple (Hello):
75g cocoa (OMG organic)
50g sugar
5g salt
100g glucose (tapioca syrup)
200g cream

Mini Reese's peanut butter cups

Should not have used a custard base, and the base had too much vanilla. The ripple must be at least room temperature to be able to swirl in to the base.

23 April 2019

Cardamom Cream Bundt Cake

Combine:
3c flour (375g)
1 1/2c sugar (300g)
3tsp powder
1T cardamom, freshly ground (1T pods)
1/4tsp salt

Beat in 5 eggs, one at a time. Slowly add 1 1/4c room temperature cream Beat on med-high for 2 minutes. Bake 60 minutes at 350*F (30 minutes for Duet pans)

Glaze:
60g sour cream
30g powdered sugar
1/4tsp vanilla bean paste

Excellent!!!

18 May 2019

Madelaines

3 eggs (170g no shell)
100g sugar
1/4 tsp Fiori di Sicilia
150g flour
85g butter, melted (salted)
pinch salt

10-12 minutes at 375*F

Made 23, but first pan was overfilled. The first pan smelled so much like a Tobler orange that I sprinkled mini chocolate chips in the second pan. This was definitely the correct thing to do.


Applesauce Snack Cake (The Perfect Cake)

Combine in saucepan and simmer til dry:
1c apple cider or juice (juice)
3/4c dried apples, roughly chopped (75g)

Whiz 1c unsweetened applesauce with above til smooth.

Whisk together:
4 2/3oz sugar (100g vanilla)
1/2 tsp ground ginger
1/4 tsp ground cardamom
Set aside 2T of this for the topping, add 1T crystallized ginger.

Whisk together:
7 1/2oz flour (220g)
1 tsp soda

Whisk together:
1 egg
1/2 tsp salt.

Whisk sugar mix into egg mix til combined and light looking. Whisk in 8T melted butter in 3 additions. Whisk in applesauce mix and vanilla. Fold in flour.

Use foil sling in 8x8 pan. Tap pan to settle batter. Sprinkle reserved sugar on top. Bake 35-40 minutes @ 325*F. Let cool completely on rack.

8 May 2019

Welsh Rabbit (Milk Street, halved)

4oz sharp cheddar, shredded
1T flour
1T butter
pinch cayenne
1/2 tsp Dijon
1/2 tsp Worcestershire
1/2c brown or amber beer
2 thick slices bread, toasted

Toss together cheese and 1/2 tsp flour. Melt butter. Add remaining flour and cayenne and cook for a minute. Add mustard and Worcester. Slowly stir in beer. Bring to a simmer & cook until thickened, about 3 minutes. Reduce heat and add cheese slowly.


Not as good as Jane Grigson's.

28 April 2019

Mocha Madeleines

Whisk together:
90g flour
45g cocoa powder
3g espresso powder
1/4 tsp salt

Whip to ribbon stage:
3 eggs
100g sugar (vanilla)
5mL vanilla
30mL dark rum*

Fold the flour mixture and 100g melted butter alternately into the egg mixture.

*knock back the rum, maybe by half?

22 April 2019

Applesauce Oat Bran Muffins

Whisk together:
1 1/2c oat bran (180g)
1 1/2c flour (225g)
1 1/2 tsp powder
1 tsp cinnamon
1/2c brown sugar (100g)
1 1/2tsp soda
1/2tsp salt

Stir in:
1c applesauce (260g)
4T oil
2 eggs

Let stand 10 minutes in tin. Bake at 400*F 15-ish minutes.

6 April 2019

Grape Nuts Custard Pudding
4c milk (960g)
1c Grape Nuts (120g)

Bring to a simmer. Cool 15 minutes. Stir into:

4 eggs
scant 1/2c sugar (80g)
2 1/2tsp vanilla (1 tsp)
1/4tsp salt

Whisk well. Pour into buttered 2qt baking dish. Sprinkle 1/2tsp nutmeg on top. Bake in water bath at 350*F for 50-60 minutes. Cool at least 20 minutes.

Cold Brew Iced Coffee Master Recipe

2oz coffee concentrate (340g grounds to 7c water)
1.5oz cream
1/8tsp salt
2tsp sugar
5oz water

I think I prefer half and half to cream if I'm not blending it. Haven't tried the half and half in the blender yet, though.

24 March 2019

Gordon Ramsey Lemon Curd Pizza

Lemon Curd (about a cup or so?)
Zest of one lemon
Juice of half the lemon
Segments of other half the lemon

Mix together and spread on pizza dough.
Sprinkle crust with powdered sugar.
Bake.
Dollop creme fraiche over baked pizza and sprinkle with basil leaves.

Most of the powdered sugar blew off in the wind. And our curd is quite tart, so maybe the lemon juice isn't needed? I really like the segmented lemon bits, though.

Wheatberry Pancakes Master Recipe

Wheatberry Pancakes (Cook's Illustrated 2015 Annual)

270g wheat berries (1 1/2c)
50g sugar (2T)
3/4tsp salt
60g buttermilk powder (1 1/2c buttermilk)
60-65g oil (5T)
2 eggs
1 1/2tsp powder
1/2tsp soda
(1 1/4c water)*

Process berries, sugar, salt, and buttermilk powder in blender on high until as fine as possible (2-3 min). Remove to a bowl. Place 1c water (buttermilk) in blender and pour wheatberry mixture on top. Blend on high, adding water (buttermilk) and/or adjusting speed as needed to maintain the vortex, until mixture is thick and only small lumps remain (about 3 minutes). Add oil, eggs, and any remaining water (buttermilk) and blend til fully mixed, about 30 seconds. Add powder and soda** while blender is running; blend until incorporated, about 15 sec.

Heat 1tsp oil in nonstick skillet. Wipe out excess oil with paper towel. Using 2oz ladle (1/4c), gently spread batter into 4" circle. Cook until bubbles are just beginning to break--edges should be set. Flip & cook til golden, 1-2 minutes more. Makes about 15.

Notes:
*This water is only needed if using buttermilk powder.
**Adding the soda first has caused issues with incorporation. Add the together, or powder first.
Using an 1/8c ladle. we get 22-24 pancakes.

9 March 2019

Egg Noodles w/Cabbage and Browned Onion (haluski)
(Serena Cosmo, Ultimate Pasta & Noodle Cookbook, modified)

2T oil
1/2# Kielbasa, diced (3/4#, cubed)
6 1/2T butter, divided (4 1/2T)
2 large yellow onions, diced (1)
1 1/2# green cabbage, chopped (1 cabbage, just over a pound)
3/4# wide egg noodles
salt & pepper

Saute sausage in oil until browned and crispy. Transfer to a bowl.

Add 3T (2T) butter to skillet and saute onion til soft, about 10 minutes. Add 3T (2T) butter, cabbage, salt (1 1/2tsp, approx), and pepper. When it starts to sizzle, turn down heat, cover, and cook til very soft and brown, stirring occasionally, 12-15 minutes.

Meanwhile, cook and drain noodles, saving 1/4c pasta water. Return pot to stove, turn heat to high, add 1/2T butter and reserved pasta water. Add drained noodles and toss until water is absorbed. Add kielbasa and cabbage-onion mixture and toss well. Cook for a couple of minutes, tossing gently. Adjust seasoning and serve.

The package of kielbasa was 3/4#, next time, I'll probably just use half of it. We were short an onion, but it was still good. The recipe says it serves 4, but we had enough for 6-8.

Also excellent with deer sausage and homemade noodles (setting 5 on the KitchenAid was maybe a tad thick, though)

2 March 2019

Spicy Chewy Brownies (Cook's Illustrated, modified)

1oz Dutch-process cocoa (Hershey's Special Dark)
1 1/2tsp instant espresso powder (optional)
1/2c +2T boiling water (150g)
2oz unsweetened chocolate, chopped fine (Ghirardelli)
4T unsalted butter, melted
1/2c +2T vegetable oil (125g grapeseed)
2 eggs
2 egg yolks
2tsp vanilla extract (paste)
17 1/2oz sugar (500g)
8 3/4oz all-purpose flour (250g)
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces
         (2.7 oz Taza Guajillo Chili, 2.7 oz Taza Cacao Puro)

Heat oven to 350*F with rack in lowest position. Line a 9x13 pan with foil, leaving some overhang. Spray with cooking spray.

Whisk together cocoa, espresso powder, and boiling water. Stir in unsweetened chocolate and stir til melted. Whisk in butter and oil (mixture may look curdled). Whisk in eggs, yolks, and vanilla. Whisk in sugar. Fold in flour and salt. Fold in chocolate pieces.

Scrape batter into pan and bake until toothpick inserted halfway between edges and center comes out with a few moist crumbs, about 30 minutes. Cool on wire rack 1 1/2 hours. Remove from pan and cool another hour. Cut into squares and serve. Store in airtight container at room temp up to 4 days.

For chewing texture, brownies must be completely cool before cutting. If baking dish is glass, cool 10 minutes in pan, then remove from dish to finish cooling.

Orange Ginger Beef Master Recipe

Orange Ginger Beef (Martin Yan, A Wok For All Seasons, modified)

Marinade:
2T soy sauce
1T Shao Hsing wine (or dry sherry)
2tsp cornstarch
2tsp oil (we like sesame)

3/4# beef sirloin or flank steak, thinly sliced

Orange Sauce:
1/4c orange juice concentrate
1T sugar
1T soy sauce

5 thin slices ginger
1tsp cormstarch
2tsp water
2T oil

Marinate beef for 30 minutes.

Combine sauce ingredients, set aside. Combine cornstarch and water, set aside.

Heat wok. Add oil. Add ginger slices and stir fry until fragrant, 5-10 seconds. Add beef and stir fry until barely pink, 2-3 minutes. Add sauce and stir fry for 30 seconds. Add cornstartch solution and cook, stirring, til thickened and bubbly.

Serve with steamed broccoli that's been sprinkled with sesame oil and oyster sauce.

Pommes de terre a l'etouffée Master Recipe

"Take some potatoes of a not too floury kind, peel them and cut them in pieces the size of half a matchbox. Melt some butter in a saucepan, put in your potatoes and the lid on the saucepan, and cook on a moderate fire, stirring occasionally with a wooden spoon. Do not be afraid in stirring to break the potatoes, and add more butter if necessary; there must be lots of butter which sinks in the potatoes. At the end of the process, which must be finished on a quicker fire, sprinkle with salt your potatoes, which will be at the same time neither sautées nor roasted, but crisp and golden and deliciously soft and buttery inside."

X. Marcel Boulestin

What Shall We Have Today?

1931

We don't peel the potatoes, generally.

10 February 2019

Blood Orange Sherbet

250g blood orange juice (1 large and 3 small)
100g buttermilk
5g citric acid
300g milk
100g cream
150g sugar
100g tapioca syrup
10g blood orange zest
5g tapioca starch

Whisk together juice, buttermilk, and citric acid and chill.

Measure milk into 4qt heavy saucepan. Remove 2T and whisk together with tapioca starch in a small bowl. Set aside.

 Boil milk, cream, sugar, and tapioca syrup 4 minutes. Remove from heat and whisk in tapioca starch. Stir in zest, cover, and infuse 30 minutes. Strain and chill. Mix base with juice mixture and cure at least 4 hours.

9 February 2019

Obsidian Executive Chef Stout Ice Cream

640g whole milk (2 2/3c) ($2.87/2qt = $0.96)
2oz cream cheese, softened ($2.09/8oz = $0.52)
1/8 tsp fine salt (1g)
360g heavy cream (1.5c) ($3.29/pt = $2.47)
150g sugar (3/4c) $2.97/4# = $0.25)
85g tapioca syrup (1/4c)  ($20/32 fl oz =
15g Caribou Obsidian coffee beans, coarsely ground (2T + 2tsp) ($10/# = $0.33)
160g Souris River Brewing Executive Chef Imperial Stout (11% ABV) (2/3c)  ($18/64oz = $1.59)
5g tapioca starch (1tsp)

Whisk together cream cheese, and salt and set aside. Measure milk into 4qt heavy saucepan. Remove 2T and mix with tapioca starch in a small bowl and set aside. Add cream, sugar, and tapioca syrup to saucepan and bring to a boil. Boil 4 minutes.  Remove from heat, stir in tapioca starch solution, add coffee grounds, and let steep 5 minutes. Strain into cream cheese bowl and whisk til smooth. Cool, stir in stout, and cure at least 4 hours.

3 February 2019

Mushroom Ketchup (Savory Sweet, halved, modified)

3/4# cremini mushrooms, sliced
1T salt
1/2oz dried porcini mushrooms
1c boiling water
1/8c coarsely chopped shallot
1/2T coarsely chopped garlic
1/2c cider vinegar
1/4c sugar
1tsp ground allspice (jamaica pepper)
1/4tsp ground ginger
1/8tsp ground cloves
1/8tsp ground cinnamon
1/4tsp ground mace
1/2T smoked paprika

Macerate creminis and salt 8-12 hours.

Soak porcinis in boiling water for 30 minutes, reserving 1/2c of the water.

Rinse salted creminis and drain well.

Whizz shrooms, garlic, and shallot. Tip into 10" saute pan.

Stir vinegar, sugar, reserved soak water, and spices into pan. Bring to a boil, reduce heat and simmer until thick and most of the liquid has evaporated. Add water if too dry. Adjust seasoning. Sieve* and jar. For best flavour, allow to rest a couple of weeks.

*We blenderized it and barely got the cup and quarter stated. I'm not sure how thoroughly these recipes have been tested.

2 February 2019

Mushroom Risotto with Peas

2c water
1/2oz dried porcinis
1 onion, chopped
10oz cremini mushrooms
2 cloves garlic
1 1/2c Arborio rice
1/2c dry white wine
1c thawed peas
50g parmesan

Steep porcinis in hot water for 5 minutes. Drain & chop shrooms, reserving water. Saute onion. Add shrooms and garlic. Stir in rice and let it toast for a few minutes. Add wine, cook til evaporated. Add water, bring to high pressure and cook 6 minutes, quick release. Simmer a bit longer if needed.Stir in peas and parmesan.

30 January 2019

Mongolian Beef (Martin Yan's Chinatown Cooking, modified)

Marinade:
2T water
1T soy sauce
1T oil
1tsp minced ginger
2tsp cornstarch

3/4# flank or tri-tip steak, sliced 1/4" thick across the grain (1#)

Sauce:
2T soy sauce
2T sugar
2tsp Chinese Rice wine or dry sherry
1 1/2tsp Chinese black vinegar or balsamic vinegar
1tsp hoisin sauce
1tsp chili bean sauce or chili garlic sauce

Oil for deep frying
2oz dried bean thread noodles

1 leek, halved and cut into 2" pieces
5 green onions, trimmed & cut into 2" lengths (diced)

Mix marinade ingredients, cut beef into 2" pieces and marinate 20 minutes.

Combine sauce ingredients.

Gently separate (to loosen the strands) and deep fry bean thread noodles at 375*F until they puff and expand, about 5 seconds. Drain and put on serving platter.

Stir-fry beef until barely pink, 2-3 minutes. Remove to a plate.

Stir-fry leek and onions til wilted, about 30 seconds. Add sauce and beef and stir-fry until beef is heated through and coated with sauce, 1-2 minutes. Spoon over noodles.

We were short some ingredients, so steamed some veg and served over rice.

Spaghetti alla Carbonara Master Recipe

Spaghetti alla Carbonara (Cook's Illustrated, modified from two recipes)

8 slices thick bacon or salt pork, sliced into 1/2" pieces
3 cloves garlic, minced
15g pecorino Romano, grated (1/4c)
50g Parmesan, grated (3/4c)
3 eggs
1# spaghetti
salt & pepper

Bring bacon & 1/2c water to simmer in 10" skillet over medium heat; cook til water evaporates* bacon begins to sizzle, 8-10 minutes. Reduce heat & cook til bacon browns and fat has rendered, 5-8 minutes longer. Add garlic & cook til fragrant, 15-30 seconds. Drain, measuring out 1T fat into medium bowl. Whisk in cheeses, eggs, & pepper.

Meanwhile, cook 1# spaghetti in salted water. Drain, reserving 1c cooking water. Return to pot.

Whisk 1/2c reserved pasta water into egg/cheese mixture and pour over pasta, tossing to coat. Add bacon & toss. Let pasta rest 2-4 minutes, tossing frequently, until sauce has thickened & coats pasta. Adjust consistency with remaining reserved pasta water if needed.

*this keeps bacon tender

Ramen Noodle Coleslaw Master Recipe

Ramen Noodle Coleslaw

2# coleslaw, broccoli coleslaw mix, or cabbage/carrots/broccoli, shredded

Dressing:
2pkgs Oriental Ramen noodle seasoning mix
1/3c cider vinegar or rice wine vinegar
1/2c sugar
1/2c oil

Toppings:
2pkgs Ramen noodles, broken up
4oz almond slivers
4oz sunseeds

Combine dressing ingredients and toss with slaw. Add toppings and toss just before serving.

Sweet & Sour Chicken Master Recipe

Sweet & Sour Chicken

1 fryer chicken, cut up
1c sugar (200g)
1c ketchup
1/2c water
1/2c vinegar
2tsp salt
2tsp Worcestershire
1tsp dry mustard

Mix together & pour over chicken parts in 9x13 pan. Bake at 350*F until juices run clear. Serve over rice.

Tipsy Wieners Master Recipe

Tipsy Wieners

1 pkg Lil Smokies
1 bottle beer (not light) or cider

Tip wieners into saute pan and cover with beer. Bring to a boil and boil until liquid is nearly gone. Stir frequently towards the end. Serve with toothpicks as an appetizer, or over noodles/knöpfle as a lazy supper dish.

19 January 2019

Whole Wheat Pasta
495g whole wheat flour
4eggs
1T oil
2T water

Needed to add quite a bit of water, 2 or 3T more. I might back the flour down next time.

Granola Master Recipe

Big Cluster Maple Granola (Smitten Kitchen book)

240g rolled oats (3c)
50g unsweetened coconut (shredded or flaked) (1c)
100g walnuts, chopped (1c)
25g toasted wheat germ (1/4c)
2T olive oil (25g)
1/2tsp coarse salt
1/2c maple syrup (or more to taste) (170g)
1/4tsp cinnamon
1 large egg white
215g dried fruit, diced (1 1/2c)

Toss everything except fruit and egg white in a large bowl. Whisk egg white until frothy and stir into granola mixture. Spread on parchment lined baking sheet and bake at 300*F for 45-55 minutes. About halfways through, use a large spatula to turn over large pieces (if you want smaller clusters, stir frequently instead) and rotate pan. Granola should be evenly browned and dry to the touch. Cool, break into pieces and stir in fruit.

13 January 2019

Spicy Currant Bread

70g currants
1c apple juice
9g wheat bran
1/2tsp allspice (6 berries, ground)
1tsp active dry yeast (5g instant)
1/4c water
2T oil (25g)
1T molasses (20g)
415g wheat flour
7g salt (10g)

Simmer currants & apple juice 5 minutes. Stir in bran and let sit several hours. Drain. Make dough, knead in currants. Two risings plus final proof.

6 January 2019

Orange Thyme Madeleines
1/4c butter, browned
2 eggs
pinch salt
60g vanilla sugar
1tsp chopped fresh thyme
60g flour
zest of 2 clementines

Made 12 in the silicone pan. The orange came through beautifully, but the thyme didn't.

30 December 2018

Munker (otherwise known as æbleskiver, North Wild Kitchen, thirded)

1 egg
80g sugar
85g milk
165g flour
3/4tsp soda (5g)

Quite thick, made 23 (our pan is a small one)
Cut back on the sugar next time.

29 December 2018

Turkey, Stuffing, & Cranberry Chelsea Buns
500g flour
50g sugar
10g salt
10g instant yeast
150g milk
90g water
40g butter
2 eggs

Used 280g cranberry relish (not quite enough), 300g turkey, and 200g stuffing. 12 in a 9x13 pan. Bake 400*F for 25 minutes.

17 December 2018

Macarons w/Cardamom Ganache

175g powdered sugar
10g cocoa powder
100g ground almonds
100g egg whites
45 sugar

Sift together powdered sugar & cocoa. Stir in almonds. Whisk whites til foamy, add half the sugar and whisk til whites are firm. Add remaining sugar & whisk til firm & glossy. Fold in dry ingredients. Pipe and let rest for an hour.

Ganache
12 cardamom pods
300g heavy cream

Bring to a boil, turn off heat and let infuse 30 minutes. Bring back to nearly a boil and stir in 300g 70% chocolate. Stir til melted.

Recipe didn't say to thwack the piped macarons--we didn't, and they had airholes.

16 December 2018

Fruity Cookies

560g flour
1 tsp powder
1 1/2c butter
200g sugar
(1) 3-oz pkg Jell-O
1 egg
1 capful vanilla

Press through cookie press, like spritz cookies. My grandmother found the recipe in the Reader's Digest back in the 60s.

15 December 2018

Hamburger Buns

1c water (240g)
1 egg  (35g)
4T butter (55g)
2T sugar (25g)
3c flour (350g)
1/4c dry milk (30g)
2T potato flakes (5g)
1 1/2tsp salt (10g)
2 1/4tsp active dry yeast (5g instant)

740g = 8-93g buns