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.