Posts Tagged “recipes”

I’ve posted an update to the cookbook page. Go there and download it!


2/3 cup whole milk powder (you can also use nonfat milk powder, but the coffee will be more watery and not as full in flavor)
10 tablespoons instant coffee
8 tablespoons powdered sugar
1 teaspoon cocoa powder


Press all the dry ingredients through a fine-mesh strainer into a medium bowl to remove any hard lumps. Stir together and store in an airtight container in a cool, dry location.

120g sliced bacon, chopped
30g unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt
Freshly ground pepper
2 large Yukon Gold potatoes (about 500g), peeled, cut into 1/2″ pieces
250ml fish broth
1 tbsp fresh thyme leaves
750g pounds skinless cod, haddock, or pollock fillets, cut into 2″ pieces
1L light cream (12%)

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, stock, thyme, and 250ml water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add cream and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

Chowder can be made 2 days ahead. Let cool; cover and chill.

A traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, cheese (mozarella and/or provolone) and charcuterie (salami, ham, porchetta, anything really).

The signature olive salad consists of olives, roasted red peppers, hot pepperoncini, diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano, covered in olive oil, and allowed to combine for at least 24 hours.

THe breat is described as being somewhat similar to focaccia, but different in that it is a very light bread, the outside is crispy, and the inside is soft. At a pinch, any good crusty bread will do!

120g (1/2 cup) unsalted butter, melted
500ml (2 cups) whole milk, warm to the touch (110-115F/40-45C)
100g (1/2 cup) granulated sugar
1 pack active dry yeast
625g (5 cups) flour, divided
1 teaspoon baking powder
2 teaspoons salt

180g (3/4 cup) butter, softened
150g (3/4 cup) light brown sugar
2 tbsp ground cinnamon

115g (4 ounces) cream cheese, softened
125g (1 cup) powdered sugar
30g (2 tbsp) butter, melted
30ml (2 tbsp) whole milk
1 tsp vanilla extract


1. Generously butter two disposable foil pie/cake pans.

2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110F/37-40C. If it is hotter, allow to cool slightly.

3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

5. Add 4 cups of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

6. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

7. Preheat oven to 350˚F/180˚C

8. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional 3/4 cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

10. Roll the dough out into a large rectangle, about 1/2-inch thick. Fix corners to make sure they are sharp and even.

11. Spread the softened butter evenly over the dough.

12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter.

13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

14. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1.5″/4cm thick each).

15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

16. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

17. While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.

18. Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.

Fresh ricotta&spinach tortellini
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Balsamic vinegar
Mozzarella balls (cubed feta would also work)
Italian seasoning
Red pepper flakes
Sliced salami (or whatever charcuterie floats your boat)
Roasted red peppers, chopped into bite-sized pieces
Fresh basil
Artichoke hearts, drained and chopped into bite-sized pieces
Green olives

In a large pot of boiling water, add 1 tbsp. olive oil. Cook tortellini according to package directions until al dente. Drain and transfer to large bowl. Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside.

In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside.

Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.

Spoon about 1 cup of coriander-lime rice in the center of each tortilla. Top with 1/2 cup carne asada, 1/2 cup shredded romaine lettuce, 1/4 cup grated cheese and 1/4 cup salsa fresca. Add a dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.

Burritos can be served cold, at room temperature or warmed in the microwave if desired.

Carne Asada

1 kg flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

1/3 cup olive oil
1/4 cup soy sauce
2 limes, juiced (about 2 Tbsp)
2 Tbsp cider vinegar
2 Tbsp sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin seed (if have whole, toast and then grind)
1 jalapeño chile pepper, seeded and minced
1/2 bunch fresh coriander, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup

Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the jalapeño, and coriander.
Place the steak in the marinade and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours).

Remove the steak from the marinade. Lightly brush off most of the bits of cilantro (do not brush off the oil).

Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side. Lower heat and cook to rare/medium.

Place the steak on a cutting board, tent with foil and let rest for 10 minutes.

Use a sharp, long bladed knife to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.

Salsa Fresca

2-3 medium sized fresh tomatoes (500-750g), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
Juice of one lime
1/2 cup chopped coriander
Salt and pepper to taste
Pinch of dried oregano (crumble in your fingers before adding), more to taste
Pinch of ground cumin, more to taste

Start by roughly chopping the tomatoes, chiles, and onions. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste.
Let sit for an hour for the flavors to combine.

Cilantro lime rice

2 Tbps olive oil
1 1/2 cups basmati long grain white rice
2 1/4 cup water
1 teaspoon salt
Zest of one lime
3 Tbsp lime juice
1 cup lightly packed chopped coriander, leaves and tender stems

Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.

Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.

Fluff the rice with a fork.

Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped coriander.

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
1/5 cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350F/175C. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

Notes: The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted!

Perfect Chocolate Buttercream Frosting Recipe

1.5 cups butter, softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
1/2 cup milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute.
Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.