2 cups arborio rice
6-8 cups vegetable or chicken stock
1-2 tablespoons butter
1 cup of parm cheese
In a heavy pan, heat olive oil and add chopped onion. When starting to turn translucent, add in the mushrooms and cook about 7 minutes on medium heat, or until
Most liquid is gone. Toss in the rice and toast it for about 2 minutes. Start adding the heated! stock one ladel at a time, stirring carefully, each time cooking off the liquid before adding more. Keep going about 15 minutes. The rice should release its starch and start to get softer. Keep tasting until it gets to the 'al dente' state you prefer continuing the stock addition process until ready. Remove from heat and stir in the cheese.
Serve with a poached egg on top and some avocado slices. I used some fresh herbs too - mostly sage.
1 box cake mix (vanilla or chocolate, could also be crazy and use strawberry or whatever)
1 box pudding mix (vanilla or chocolate, etc.)
½ cup vegetable oil
½ cup water
½ cup rum (Myer’s Dark Rum)
½ cup sour cream
Put the cake and pudding mixes in a bowl, then add the rest of the ingredients. I beat the eggs before I put them in the mix. Once it was mixed fairly well by hand I used an electric mixer until it was smooth. Put mix in a bundt pan and cook for 1 hour at 325 degrees.
I found that the chocolate mixes were lighter and stayed in the proper shape after cooking. With the vanilla ones, the middle of the cake sinks down a bit once the glaze is added. Both taste equally great.
Leave the cake in the pan for 20-30 minutes before applying glaze.
Glaze (you will need to do this TWICE, once for the bottom of the cake, then again for the top):
½ stick of butter
½ cup white sugar
1/8 cup water
¼ cup rum (darker the better. I used Captain Morgan Black, but I was making enough cakes to warrant buying two bottles of rum! Myer’s would work just as well, no doubt)
Melt butter on the stove on medium heat. Add the water and white sugar, then mix. Once the mixture is boiling, let it continue boiling for 2 to 2.5 minutes. Stir it every 20 seconds or so during that time. Take the mixture off the heat and slowly add the rum, mixing it in as you go. Just to warn you, there will be a lot of steam when you do this!
Use a fork or a skewer and poke holes in the exposed part of the cake in the pan (what will eventually be the bottom). Apply the glaze to the cake in one of two ways:
Pour it on. Less effective, but quicker.
Use a brush to apply the glaze in layers.
If applying with a brush, you can do it two ways:
Apply glaze waiting just 2 or 3 minutes between layers. The glaze will still be hot when it has all been applied, and it will all soak into the cake this way.
Wait 10 minutes between applying layers of glaze. The last few layers will be cooler and won’t sink in, creating a layer of icing on the cake.
For best effect, leave the cake in the pan for 2 hours after you glaze the bottom, letting the glaze soak in. Then, turn the pan over onto a plate to remove the cake.
Repeat the steps for creating the glaze. Poke holes in the top and sides of the cake, and apply the second batch of glaze.
If you wanted to do this more quickly, you could cook ALL of the glaze at one time (1 stick of butter, 1 cup of sugar, ¼ cup of water, and ½ cup of rum, boil for 5 minutes instead of 2 to 2.5), apply half to the bottom of the cake, then immediately remove it from the pan and apply the other half to the top of the cake. I can’t vouch for the taste if you do it this way, but since it’s still rum cake, it will probably be great nonetheless.
1/2 medium cabbage (green)
1/4 cup, chopped cilantro
1/2 cup vinegar
1/2 cup water
1 tbsp sugar
1-2 tsp salt
Split cabbage half into 2, and remove core. Slice on a mandolin or with a knife into uniform strips (short way) about 1/8 of an inch thick. Toss with salt in a large bowl. With your hands, squeeze cabbage strands and "massage" in the salt for about 1 minute. Chop scallions and add to the cabbage. Mix vinegar, water, sugar and cilantro. Pour the dressing over the cabbage and toss quickly. Let stand for about 10-15 minutes and it's ready to eat.
Ever feel like a dessert to satisfy a cold weather craving? The classic tart tatin is beautifully rustic. Now enter plums, just cause they were on my counter top and I love their tartness in dessert.
4 tbsp butter
3/4 cup sugar
2 apples, peeled and cored
4 plums, halved and seed removed
pate brisee (pie crust dough)
In an oven safe, cast iron or stainless steel pan on medium high heat, add sugar and butter. Mix once the butter is melted and let cook for about 5-6 minutes, add in your plums and apples and lower the heat. Cook for about 15 minutes. With apples only, I usually turn them half way through the cooking, but I didn't with this tart. There was plenty of juice so I didn't think it was necessary.
Preheat oven to 385F. Remove pan from heat. Cover top of apples/plums with pie crust. Try to carefully tuck it down around the apples/plums. Place pan into the preheated oven for about 20-30 minutes, until the crust is golden brown.
Remove pan from oven. Let stand for 5 minutes. Take a heat proof plate and place on top of the pan, and flip the pan over leaving the tart in your plate (hopefully).
There are two kinds - custard and buttercream. Butter cream retains crispness of the puff pastry, but the custard kind soaks the pastry into a delectable dream. Can you tell which is my favorite? Though it's not complex to make, this type requires some planning.
This post is most entirely dedicated to the custard, not puff pastry used. Puff pastry can be made or bought, but should be fully cooled before the custard is applied.
Serves 25 people (about 8 layers of 10x10 inch pastry)
12 egg yolks
1 cup sugar
5 tbsp flour
4.5 cups milk
Vanilla to taste
1 stick butter (unsalted)
1.5 cups whipping cream
Whisk yolks, sugar, flour and vanilla together. Add about a cup of the milk and incorporate. Temper the remaining milk on the stove until very warm. Lower the heat to medium. Add in the yolk mixture and whisk continuously until thickened, about 5-7 minutes. Remove from heat and continue whisking sporadically as the custard cools, to prevent skin from forming. Alternatively, you can cover with clear wrap and allow it to touch top of the cream, but this takes longer. After fully cooled, place in the refrigerator for about 1 hour. In the meantime, in a mixer whip the cream until stiff. Whip butter in a separate dish, add cream a tablespoon at a time at first working the mixture into a uniform state. Continue until butter and cream have fully come together. In a mixer, beat whipping cream mixture with the custard, for about 5 minutes. Your cream is ready to be ladled onto puff pastry on your choice. This cake is made at least a day ahead of enjoying it, but you can always use the remaining cream in a dessert of its own, with sliced fresh strawberries.
2 c lobster meat, steamed
1 c fire roasted corn kernels, room temperature
1 c cherry tomatoes
3 c baby arugula
3 tbsp lemon juice
1 tbsp lemon zest
3 tbsp orange juice
1 tsp honey
1 tsp Dijon mustard
3 tbsp olive oil
Salt + pepper
Whisk dressing ingredients together until uniform and set aside.
Slice cherry tomatoes in half. Slice avocado and scallions. Mix avocado, tomatoes, corn, scallions with the dressing. Add in the lobster meat and toss again. Serve on a bed of arugula.
1 lb cod fillet, sliced into 2-3 inch pieces (any oily white fish can be used in place of cod)
2 carrots, peeled and shredded
5-6 small tomatoes, peeled and sliced (to peel tomatoes, cut an X on top of the tomato and submerge under boiling water for 2 minutes, drain and the skin should come off very easily)
1 red bell pepper, cleaned from seeds and cut into thin circles
1 - 16oz can of cubed tomatoes
12oz water (just fill 3/4 of the emptied tomato can with water)
4 garlic cloves, sliced
2 tbsp lemon juice
4 tbsp minced cilantro
1/4 tsp ground cumin
1/4 tsp ground coriander
2 tbsp olive oil
In a pan, heat olive oil and add in the sliced garlic. When starts to turn golden, add shredded carrots. Cook stirring frequently for about 2 minutes. Add bell peppers, canned tomatoes in juice, lemon juice & water. Season with a little salt, add the cumin and coriander and mix. Lower the heat to medium. Season the fish and lay atop the vegetables in the pan. Place tomato circles atop the fish and cook for about 4-5 minutes. Place minced cilantro on top of the fish, cover pan with lid and let cook for another 2 minutes. It's ready to serve immediately. Make sure you have plenty of bread to soak up the sauce.
Noble Pig with a few adjustments...
1.5-2 lbs short ribs
2 c baby potatoes
6 young carrots
1 onion, cut in half
1 quart + 2 cups chicken stock
6 dry apricots
1/2 c dry currants
1 tbsp lemon zest + 2 tbsp lemon juice
2 tbsp cumin
2 tbsp cinnamon
2 tbsp grated fresh ginger
2 tbsp honey
1 tsp red pepper flakes
6 tbsp flour
salt + pepper
Wash and dry the short ribs. Season with salt and pepper. Mix together the cumin, cinnamon, and ginger. Rub onto the short ribs. Set to braise on a foil covered baking sheet into a 400 degree oven for 20 minutes.
Lay the braised short ribs into a dutch oven. Lay the onion, carrots and potatoes atop. Mix chicken stock with honey and red pepper flakes. Pour over the contents of the dutch oven. Cover with lid and cook at 350 for 3.5 hours.
Remove meat and vegetables into a separate container. Separate the fat from the remaining sauce, and discard. The sauce remaining add to a large pot. In two cups of stock add the flour and mix until no lumps are remaining. Add the mixture to the sauce in the pot. Add in currants and apricots. Set the pot to come to a boil on medium heat, stirring occasionally. Cook for about 15 minutes. Add in the lemon juice finish it off.
Pour the sauce over the short ribs and vegetables and serve immediately.
The changes of finishing the sauce off separately come from the issue I had with the sauce starting to burn as soon as flour is added. This is due to the single heat source from the bottom (stove top), which is the other driver to moving the whole recipe into the oven.
I grew up eating these, and just discovered my hubby was deprived his entire childhood. What a shame! I'll have to keep making them to make up for all the lost time.
1 lb ground beef
1 onion, chopped
1 c chopped portabella mushrooms
salt + pepper
1 tbsp oil
4 large potatoes
2 tbsp butter
salt + pepper
3 tbsp flour
For the final product
1 cup flour
2 tbsp oil, per batch
Make the filling by heating the oil in a pan on medium-high heat. Add in the chopped onions and fry until they turn golden/caramel color. Add in the mushrooms, and cook while stirring for 3 minutes. Add in the meat, and fold in, stirring slowly. Cook until beef is ready, about 5-7 minutes. Season and set aside to cool.
Boil peeled and cubed potatoes in salted water, until fully softened. Drain and mash with butter, until smooth. Sift in the flour and add in the egg. Mix and season with salt and pepper. Let cool completely.
Spread flour on a working surface. Drop a heaping spoonful (a wet spoon helps) of the potato mixture and flatten a bit, and flip over. Flatten into a circle about 1/4 inch in thickness. Drop 1-2 teaspoonfuls of the filling into the center of the circle. Carefully pinch the circle together and roll in flour. Set aside and repeat until all your dough/filling is used.
Fry in batches (with oil), on medium-high heat until a golden crust forms, on each side.
I started with the cod, accompanied by garlic & ginger bok choy. For the cod, I followed the Nobu recipe loosely.
1/4 cup mirin
1/4 cup sake
3 tbsp light brown sugar
1/4 cup white miso
1.5 lbs cod filet
Wash the cod and pat dry. Mix the glaze until smooth and uniform. Spread about 1/2 of glaze on the cod and let stand for about 20 minutes as you prep your side (see the bok choy below). Preheat oven, broiler on high. Place the cod in the oven for about 3-4 minutes. Check on it to make sure the top is starting to caramelize into a nice deep brown color. When the char level is to your liking, take out of the oven. Change oven from broil to bake at 375 F. While your oven is cooling, spread the rest of the glaze on the cod. Return to oven for another 6-7 minutes. Serve immediately.
Garlic + Ginger Bok Choy
1 bunch of bok choy
2 cloves of garlic, minced
2 tbsp of ginger oil (or 1 tsp of grated fresh ginger)
2 tbsp of vegetable oil
1/4 cup of stock
Separate and wash the bok choy leaves. Dry them and trim off a bit of the white base. I prefer them in long, but that's because I have a giant roasting pan, if you do not, you may want to cut them in half so they fit. Watch the quantity as well, as your pan has to be closed (e.g. fit just the right amount of stalks) . Heat ginger and oil in a pan, add minced garlic. Cook on medium heat until the garlic is just starting to turn color. Add in the bok choy, mix to coat the leaves / stalks evenly. Cook for about a minute. Add in the stock, and immediately close the pan with a lid. Cook for about 2 minutes. Season with salt and serve.
Later in the week, I decided to try a similar recipe with salmon. There are very few differences, but I felt this was a more involved, longer process then the cod. I think, generally, the oilier the fish, the longer it needs to sit in the marinade. Thus, salmon was marinated overnight as opposed to the cod. Because it was naturally heavier, I served it with Lemon Pepper Pappardelle.
1.5 lbs salmon filet
It's a base for a lot of cakes, but the best method of consumption is naked; in its original form. It's light and fragrant, and low on gluten.
She volunteered this recipe, so I caution that technique and order are as important as the ingredients. One omission, temp difference, jog across the kitchen while the cake is in the oven, and you will not reach the perfection she has many times over. Proceed with caution, you'll thank
6 eggs (separated); room temperature
6 leveled tbsp sugar
6 leveled tbsp flour
1 tsp vanilla sugar
1 tsp butter + 1 tsp flour for the pan
Preheat the oven to 350F.
In a small dish whip yolks with a hand mixer with 3 tbsp of sugar, until they triple in volume. Set aside.
In a separate dish, whip the egg whites with a clean hand mixer until soft peaks are starting to form. Slowly start adding the remaining sugar & vanilla sugar as you whip into stiff peaks.
Combine in the yolk mixture, into the egg white mixture slowly folding in with a silicone spatula. Do not over mix! This does NOT have to be a uniform color. Sift the flour, slowly, over the bowl in small amounts as you SLOWLY incorporate by folding with your spatula. Again, do not over mix!
Transfer the mix into a buttered and floured aluminum bundt pan. Place into the preheated oven and bake for 45 minutes. Do not open the oven during this time or the cake will settle. At that point, an inserted toothpick should come out clean. Cool, upside down on a board. Remove from the pan only when the cake has fully cooled.
Don't forget a glass of ice cold milk!
In the days before takeout...or rather in the location/time before takeout containers, as a kid, I recall being super excited about a mini treasure, all mine, beneath the lid. My mom would make incredibly fragrant stews and juliennes in lidded containers, and I bet it'll please E as well.
To adopt the same recipe, use boneless lamb shank, or debone with a sharp knife. Cut into cubes (1"x1"), and marinade as instructed in the original recipe. The smaller size of the meat, allows for a quicker marinade (but for the truely committed, do marinade overnight). Follow step 3, however reduce cooking time to 10 minutes. Follow the rest of the steps, however use the individual pots instead of the dutch oven. Layer ingredients with meat at the bottom, spices (in small sachets, or in "reused" tea bags) atop the meat, dry fruit and then the vegetables. Pour the chicken stock over the layers, 3/4 way to the top of the pot. Replace the lids, set the pots into a cookie sheet to prevent spils, and set into the over at 325. After 2 hours or so, the meat should be perfect. Remove from the oven, let stand for 10 minutes and serve carefully (with kids, it may be a good idea to let the stew cool longer).
2-3 rounds of osso buco
2 bunches, spring onion
1 extra large box, spinach (feel free to use frozen spinach if you don't have fresh on hand)
salt + pepper
hard boiled eggs
In a heavy stock pot, in olive oil, quickly brown osso buco, about 2 minutes on each side. Add about 2 quarts of water, and bring to boil. Remove foam from the top, and let simmer for about 30 minutes, continually clearing the top to make a clear stock. Cover and cook for about 30 more minutes, until the osso buco is adequately softened. Add in chopped spring onions (3 mm in thickness or so), white and green parts. Add in the spinach. Cook for about 15-20 minutes to low-medium heat, covered. Season with salt and pepper. Serve with sour cream and half of a hard boiled egg, sliced into the soup.
1 box, baby bella mushrooms
3/4 cup, dry cherries
2 cups, Israeli cous cous
4 cups, low sodium chicken stock
1 cup, frozen peas
4 sprigs, fresh tarragon, chopped finely
2 tbsp olive oil
salt + pepper
In a non-stick pan, roast shallots until golden. Add chopped mushrooms to the pan. Roast until reduced by a quarter in volume. Add cherries. Add in the cous cous and toast for about 3 minutes. Add stock, stir and change heat to medium-low. Cover with lid and simmer until all the liquid is absorbed. Add peas and carefully stir to incorporate them. Remove from heat after about a minute. Sprinkle with tarragon. Season with salt and pepper.
Like the previous post, this can totally be customized to your liking. I've done a few different combos (and unfortunately often exclude tarragon since it's an acquired taste for a lot of friends):
- onions, mushrooms and corn, chicken stock
- shallots, figs, dry currents, apricots, cilantro, chicken stock
- shallots, calamari rings, peas, parsley, seafood stock
- shallots, butternut squash (small cubes), mushrooms, sage, chicken stock
1 large onion, diced small
1-2 shallots, diced small
3 carrots, shredded
1 box (about 250 grams) of portabella mushrooms, sliced (bite sized pieces)
1 package of dry mushrooms (porcini, or shitake; about 150 grams)
1 quart of low sodium chicken stock
2 cups of hulled barley (hull-less)
2 tbsp olive oil
2 tsp smoked paprika
salt + pepper
Rehydrate the dry mushrooms in 5 cups of boiling water. Let stand 20 minutes. Remove the mushrooms from the water. Chop into small pieces. Strain and reserve the water remaining.
In a heavy bottomed pot, heat olive oil. Add in the shallots and onions. Cook on medium heat, until just starting to turn golden. Add in the carrots. Stir and cook for about 2 minutes. Add in the fresh mushrooms and cook for 3-4 minutes.
Add stock, barley and dry mushrooms and mushroom water. Turn heat to medium-low, cover with lid. Cook for about 40-50 minutes. Checking a few times to assure you have plenty of liquid (barley tends to soak up a lot). You will likely need to add more stock or water!
When the barley is to your liking, texture wise, remove from heat. Add paprika and season to taste.
This soup is ready to eat immediately, but is significantly better the next day. Like most soups, this can be modified with other ingredients to your liking. Perfect après-ski meal.
Serve with a dollop of sour cream, chopped dill and french bread.