Author: admin
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Caramel Souffle
Ingredients: Cold, unsalted butter, for ramekins Sugar, for dusting ramekins ½ cup (125ml) water 1 cup (220g) sugar ½ teaspoon cream of tartar 3 eggwhites INSTRUCTIONS: Preheat oven to 355°F. Brush 4 x ¾ cup-capacity ramekins with butter Dust rammekins with sugar and place on a baking sheet. Place the water, sugar and cream of…
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Enchilada Lasagna – My version of Alton Brown’s
INGREDIENTS – SAUCE 2 dried chipotle chiles, stems and seeds removed, diced 3 large garlic cloves, minced 2 1/2 teaspoons chili powder 1 1/2 teaspoons toasted cumin seeds, freshly ground 2 cups chicken broth 3 cups tomato sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper INGREDIENTS – FILLING 1 tablespoon vegetable oil…
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Meat Stock
I use the term meat stock because most recipes can benefit from a generic stock that is neither chicken or beef but a combination of the two. Most store-bought chicken stock is richer than store-bough beef stock. It makes sense because chicken is inexpensive so they can afford to use more real ingredients. Beef stock…
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Clam Chowder
INGREDIENTS: 6 slices bacon, diced 1 1/2 cups chopped onion 2 stalks celery, diced 3 tablespoons butter 3 tablespoons of flour 1 teaspoons salt 1 teaspoon thyme 1/2 teaspoon garlic powder 1 1/2 cup chicken broth 2 teaspoons fish sauce 4 cups peeled and cubed new or waxy potatoes (1/2″ cubes). ground black pepper to…
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French Onion Soup – JRP
Notes: I searched the web for a recipe to start with and created this recipe from my notes from a recording of the Juila Childs French Chef cooking show episode 2 from 1963. The episode was televised before I was born and it is still awesome tv for any foodie. You need a very beefy…
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Prime Rib / Chuck Roast – Sous Vide / Oven Seared
INGREDIENTS FOR THE ROAST: INSTRUCTIONS FOR THE ROAST: INGREDIENTS FOR THE AU JUS: INSTRUCTIONS FOR THE AU JUS:
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Pasta – Egg Pasta by Weight
NOTE: I didn’t want to use up all the eggs the last time I made this pasta (during the Corona Quarantine) and used whole eggs instead of eggs and egg yolks. I also added some olive oil to the mix. The pasta turned out rubbery. It also took longer to cook. I suspect it was…
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Shepherd’s Pie – Randy’s
Many of the steps are outlined in the video, below. Note, when you play the video Youtube may add cookies to your browser. NOTES: OK, full disclosure, this is not really Shepherd’s Pie. It it isn’t ground lamb and boiled potatoes. It is similar to shepherd’s pie because it is a meat stew layer topped…
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Macaroni and Cheese Casserole
This is my variation on the Alton Brown baked Macaroni and Cheese recipe. His recipe included sweated onions. Danielle and I used onion powder. It was good but the onion flavor was strong so we reduced the powder by half. This recipe is pretty easy to make and everyone liked it. INGREDIENTS (Base): 1/2 pound…
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Tahini
Tahini is a paste form of roasted sesame seeds (similar to a runny peanut butter). I make tahini in the blender. The blender is better for small quantities than the food processor. INGREDIENTS: 1 cup hulled sesame seeds 3 tablespoons olive oil (canola in a pinch) Pinch of kosher salt INSTRUCTIONS: Toast the sesame seeds in…