Tag: recipes

Plain flour, for rolling
Pizza dough, at room temperature
350g thinly sliced charcuterie (prosciutto, salami, pepperoni, etc)
225g mixed cheeses (provolone, mozarella, etc)
1/4 cup finely shredded Parmesan cheese
Red pepper flakes and Italian herb seasoning, to taste
1 large egg, lightly beaten
Marinara sauce, for serving

Heat the oven to 200C and line a baking sheet sheet with parchment paper.

Sprinkle the parchment paper with a little flour and then stretch the dough out to a rough 12×18-inch rectangle. You can use your hands to stretch out the dough, or you can move the parchment and dough to a work surface and use a rolling pin. The goal is a dough that is evenly thick, not a perfect rectangle.

Layer on the meat and cheese. Layer the meats and cheeses on the pizza dough, starting about a quarter of the way down from the top edge. Alternate between meat and cheese. Try to keep things as flat and even as possible and don’t stress about taking the fillings all the way to the edges.
Add the parsley and pepper flakes. Sprinkle with the Italian herbs and red pepper flakes.

Starting at the long edge closest to you, tightly roll the stromboli up into a spiral, tucking in the fillings as tightly as possible as you roll. When you’re about halfway rolled up, fold the sides over before you continue rolling. Brush the top edge of the pizza dough with some beaten egg before sealing tightly. Use the parchment paper to roll the stromboli until seam-side down, then position it in the middle of the parchment.

Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice, but isn’t a requirement. Brush the outside of the stromboli with more egg, and sprinkle with more Parmesan cheese if desired.

Bake for 25 to 30 minutes, until golden brown and oozing cheese.

Cool the stromboli before slicing and serving with marinara.

Tips for Building and Rolling Stromboli:

1. Bring the dough to room temperature. You’ll want to take the chill off your refrigerated or frozen pizza dough before rolling out the dough, which will make it more relaxed and easier to work with. If it’s frozen, thaw it in the refrigerator overnight, then bring the refrigerated dough to room temperature on the counter at least 30 minutes before you start assembling.

2. Alternate between meat and cheese layers. It’s best to layer the meats and cheeses by alternating them. This order prevents the meat layers from slipping around when you roll up the stromboli.

3. Roll, tuck, then roll again. The two or three minutes of rolling up this stromboli might seem stressful the first time you do it, but remember it doesn’t need to be perfect. Roll the rectangle about half way, then stop, tuck in the outer edges — like you would a burrito — and keep rolling.

4 cups vanilla ice cream
3 cups cornflakes cereal, crushed
1/4 cup lightly packed light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch fine salt
1/2 cup unsalted butter
1 tsp vanilla extract
Chocolate sauce and whipped cream, for serving (optional)

Arrange a rack in the middle of the oven and heat the oven to 350F/175C. Meanwhile, line 2 baking sheets with parchment paper. Scoop the 4 cups of vanilla ice cream into 8 balls (about 1/2 cup each) onto 1 of the prepared baking sheets. Freeze until firm, about 1 hour. Make the coating while the ice cream freezes.

Crush the 3 cups cornflakes into crumbs. Place in a large bowl, add the brown sugar, cinnamon, nutmeg, and salt, and stir until well combined. Melt butter. Add the butter and vanilla extract to the cereal mixture and toss to coat evenly. Transfer to the second baking sheet and spread into an even layer. Bake, stirring occasionally, until golden brown, about 10 minutes. Let cool completely, then transfer to a clean bowl.

Roll the ice cream balls in the cereal mixture to coat, then place back on the baking sheet. Freeze at least 30 minutes before serving with whipped cream and a drizzle of chocolate sauce if desired.

1 tbsp sugar
1/4 cup (60 ml) white vinegar
1/4 cup (60 ml) vegetable oil
1/2 tablespoon (2.5 ml) onion salt
6 cups (1 medium) thinly sliced cabbage (with a knife)
1 cup (2 large) shredded carrots
Salt and pepper

In a bowl, combine all the dressing ingredients. Season with salt and pepper. Stir in the cabbage and carrots. Refrigerate for at least 1 hour before serving to allow all flavours to blend.

1 store-bought plain cheesecake
1 cup semisweet chocolate chips
2 tbsp coconut oil
Toppings of choice (crushed oreo wafers, nuts, dried fruit powder, etc)

Slice cheesecake into triangles. Insert a popsicle stick and transfer to a parchment-lined baking sheet.

Freeze 20 minutes.

Meanwhile, set up a double boiler: Bring a saucepan of water to a simmer, then add a glass bowl and add chocolate. Stir until melted, then stir in coconut oil.

Remove from heat and let cool to room temperature.

Dip each cheesecake slice halfway in chocolate shell and add toppings immediately.

Let sit 5 minutes until chocolate shell hardens and serve. (If the shell isn’t hardening, transfer to the freezer for 5 to 10 minutes.)

Ingredients

6 large eggs
3 dried chiles de árbol or 1 tsp. crushed red pepper flakes
3/4 cup soy sauce
3 tbsp. mirin
2 tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving; optional)

Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.

Meanwhile, bring chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least 1 hour.

The longer you let them sit, the more flavor they’ll pick up, but if you only have an hour, serve egg quarters with some of the pickling liquid drizzled over for extra flavor.

To serve, drain eggs, quarter, and sprinkle with sesame seeds if desired.

White wine slushie 120ml chilled, fruity, sweet, white wine like a Pinot Gris, Kabinett or Spatlese Riesling, Gewurztraminer 15ml Grand Marnier 3 frozen orange juice cubes 3 frozen pineapple juice cubes Place all ingredients in a blender. Blend on the lowest setting for couple of seconds. Just until the ice cubes are broken up. Pour into a chilled glass. Note that any sort of frozen fruit juice can be used: mango, orange, pineapple, peach, watermelon.
Espresso granita 100g firmly packed dark brown sugar 1L brewed espresso, hot 50ml Patron XO Cafe Tequila liqueur (optional) In a bowl, combine brown sugar and espresso and stir until sugar is dissolved. Let cool completely. If desired, add coffee liqueur. Pour mixture into a shallow freezer-safe container. Freeze for about 30 minutes, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork. To serve, spoon granita into small chilled glasses or bowls and serve at once.
Red wine and orange granita 100g sugar 1 bottle fruity red wine, such as Pinot Noir Juice from 1 orange In a saucepan, stir together sugar and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally until sugar has completely dissolved. Once mixture has come to a boil, remove from heat and let cool. When mixture has cooled completely, stir in wine and orange juice. Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork. To serve, spoon granita into small chilled glasses or bowls and serve at once.

700g mixed onions (such as sweet, yellow, and/or red)
60ml extra-virgin olive oil
375g plain Greek yogurt
2 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
Cayenne pepper (for serving)

– Preheat oven to 400F/200C. Peel and trim ends off mixed onions. Cut in half lengthwise, then thinly slice.

– Line a rimmed baking sheet with parchment paper. Toss onion with oil and 2 tbsp. water until evenly coated. Season with salt and toss again until well
coated.

– Bake, tossing and stirring onions every 10 minutes, until all onions are golden brown and
softened, 40–50 minutes total (some onions will brown more than others but that’s okay!).
Let cool.

– Transfer onions to a cutting board. Finely chop caramelized onions and transfer to bowl.

– Add yogurt and lemon juice; season with salt and lot of pepper. Stir to combine.

– Sprinkle dip with cayenne pepper.

Serve with carrot sticks, radishes and chips alongside.

Ingredients
350g andouille sausage (or any spicy, smoked pork-based sausage)
225g uncooked shrimp (peeled and de-veined)
1 large boneless skinless chicken breast, pounded to even thickness
3 bell peppers (one each of green, red, and yellow or orange), diced
1 white or yellow onion, diced
2-3 jalapeños, seeds and stems removed
1.5 cups uncooked white rice
2 cups / 500ml chicken broth
800g crushed tomatoes (2 regular sized tins)
3 tbsp cajun seasoning
1/2 tsp each salt and pepper, or to taste
coriander, for topping

Slice sausage into medallions. Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.

Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender

About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped coriander, and serve hot.

Cajun seasoning:
2 tbsp Italian herbs
2 tbsp onion powder
2 tbsp paprika
2 tbsp salt
1 tbsp black pepper
1 tbsp cayenne pepper
1 tbsp dried thyme

200g carrots (peeled and chopped )
100g onion (peeled and finely chopped)
2 tbsp ginger (peeled and finely chopped)
1 tsp granulated sugar
1/4 cup / 60ml soy sauce
1/2 cup / 120ml rice vinegar
1/2 tsp salt
3/4 cup / 180ml organic canola or sunflower oil

Instructions
– Put all the ingredients except for the oil in a blender and blend until smooth.
– Slowly add the oil and blend until the mixture has emulsified.
– Refrigerate for up to 2 weeks.
– Serve with iceberg lettuce, tomatoes, onions, cucumber.

6 large eggs
90ml warm water
1 tablespoon sugar
30ml sherry vinegar (red wine vinegar is a good substitute, but then add a bit more sugar)
175ml soy sauce (use low-sodium — if you use regular strength, you might want to err on the side of shorter marination time)
Maldon or other flaky salt, for serving
Black pepper, for serving

In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.

Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.

Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.

Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.

To serve, cut the eggs in half lengthwise and season with salt and pepper.