Tag: recipes

5 slices bacon, diced
1 large white or yellow onion, diced
30g (1/4 cup) all-purpose flour
500ml (2 cups) chicken stock
500ml (2 cups) milk, warmed
700g potatoes, peeled and diced
125g (1 cup) shredded sharp cheddar cheese
250ml (1/2 cup) plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1 tsp freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon.

Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)

When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it needs more salt or pepper or cheese.

Serve warm, garnished with desired toppings.

65g (1/2 cup) dry breadcrumbs
120ml (1/2 cup) milk
1 medium yellow onion, coarsely chopped
225g bacon, coarsely chopped
2 large eggs
2 tsp salt
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1kg pounds ground beef, veal, pork, or blend
120ml (1/2 cup) BBQ sauce or ketchup, plus more for serving

Arrange a rack in the middle of the oven and heat to 350F/175C. Spray the inside and tube of a 10-cup Bundt pan with cooking spray; set aside. Mix the breadcrumbs and milk together in a small bowl; set aside.

Place the onion in the bowl of a food processor fitted with the blade attachment and pulse until finely chopped, about 10 (1-second) pulses, stopping and scraping down the sides of the food processor as needed. Scatter the bacon over the onions, separating any pieces that are stuck together, then pulse until the bacon is very finely chopped and the mixture becomes sticky, about 10 (1-second) pulses more; set aside.

Place the eggs in a large bowl and whisk with a fork to break up. Add the bacon mixture, breadcrumb mixture, oregano, and pepper, and stir to combine.

Working quickly to keep the meat cold, add the meat and mix with your hands until combined (don’t squeeze or overwork the mixture). Transfer the mixture to the bundt pan and gently press into an even layer.

Bake until the meatloaf is just starting to set, about 30 minutes. Meanwhile, line a rimmed baking sheet with aluminum foil; set aside.

Remove the pan from the oven and pour off as much of the accumulated liquid in the pan as possible into a heatproof bowl. Invert the foil-lined baking sheet over the bundt pan. Holding onto the baking sheet and the pan at the same time (use oven mitts or a towel, it’s hot!), flip it over. Remove the bundt pan (you may need to use a fork or knife to pry the pan up to lift it off).

Brush the BBQ sauce or ketchup over the meatloaf and bake until the glaze darkens slightly and an instant-read thermometer inserted into the center registers 165F/75C, about 30 minutes more. Transfer the baking sheet to a wire rack and let the meatloaf cool for 10 minutes before slicing. Serve with more BBQ sauce or ketchup if desired.

Ingredients

Salted Caramel Sauce

110g (1/2 cup) caster sugar
120ml (1/2 cup) 35% heavy/whipping cream
45g (3 tbsp) unsalted butter
1/2 tsp kosher salt

Cake

180g (1.5 sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
155g (1.25 cup) cups all-purpose flour plus more for pan
4 firm (about 1kg / 2lb), tart apples (ex Braeburn), peeled, cored, sliced 1cm / 1/2” thick
2 tbsp plus 220g (1 cup) caster sugar, divided
1 tsp baking powder
3/4 tsp kosher salt
1 tsp finely grated lemon zest
3 large eggs

Preparation

Salted caramel sauce

Bring sugar and 60ml water (1/4 cup) water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8–10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.

Caramel sauce can be made 5 days ahead. Cover and chill.

Cake

Place rack in middle of oven and preheat to 175C/350F. Butter and flour cake pan; set aside.

Heat 30g melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 tbsp. sugar, and cook, tossing occasionally, until apples are golden brown, 10–12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).

Whisk baking powder, salt, lemon zest, floup and remaining sugar in a large bowl. Whisk in eggs and remaining melted butter until smooth.

Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.

Serve cake with caramel sauce.

100g brown sugar
2 teaspoons ground cinnamon, divided
2 large apples, peeled and chopped to 1cm cubes
110g butter, room temperature
130g granulated sugar
2 eggs
1.5 teaspoons pure vanilla extract
190g all-purpose flour
1.75 teaspoons baking soda
125ml + 1 tablespoon milk, divided
60g powdered sugar

Preheat the oven to 350F/175C. Grease a 9-inch-by-5-inch loaf pan. Set aside.

In a small bowl, combine the brown sugar with 1 teaspoon of the cinnamon.

In another bowl, combine the diced apples with the remaining 1 teaspoon of cinnamon and stir to mix. Set aside.

In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.

In a medium bowl, whisk together the flour and baking soda. Add the milk and mix until smooth. Add the flour and baking soda mix to the butter mixture, and stir until well-blended.

Layer batter, apples and brown sugar mixture. Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter. Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.

While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread. Drizzle frosting glaze on apple fritter bread

1/3 homemade pepper vodka
2/3 homemade V8 juice
tabasco
soy sauce
tsp horseradish (alternatively, dijon mustard)
celery stalk
celery salt
pepper

Top with whatever you want, but make it big. And stupid. Chicken wings, shrimp, ham-wrapped cheese, pretzels, hot peppers, onion rings, fish fingers, pickles, olives, smoky maple bacon, lemon slice, rosemary sprigs, sliders, sausage, smoked brisket and pulled pork…

Pepper vodka:
Fill an empty plastic 500ml plastic bottle with any sub-standard imported vodka you can find. Dump in a handful of whole peppercorns. Then seal the container and stick it in the freezer for two weeks. The vodka will become infused with the peppercorn and the result is an alarmingly drinkable spicy beverage. Alone, this concoction makes for good late night sipping vodka.

V8 juice:
8 cups tomato, diced
1 cup carrot, diced
Small slivers of beet
2 tablespoon soy sauce
1 teaspoon sea salt
1/2 teaspoon cracked pepper
2 cup water, divided
1/2 cup spinach
1 tablespoon parsley

Combine the tomatoes, carrots, beet, soy sauce, salt, pepper, and 1/2 of the water in a saucepan. Bring to a boil and then reduce heat. Let simmer, covered, for 20 minutes. Add the spinach and parsley and simmer for another five minutes, keeping the pan covered. Remove from heat and let cool for ten minutes. Pour in blender, add remaining 1/2 water, and purée until smooth — about two minutes. Strain through a fine-mesh sieve and serve chilled.

Update: One more stupid idea: meatball glass Bloody Mary shots. WANT!!!

2 x 795g tins whole tomatoes (do not drain) – equivalent to 20-24 tomatoes. 
8 fresh thyme sprigs
2 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
Red pepper flakes (optional)
1 large yellow onion, diced
1/4 cup (55g) tomato paste
1L low-sodium vegetable broth

Arrange a rack in the middle of the oven and heat to 220C/425F.

Line a rimmed baking sheet with parchment paper. Remove the whole tomatoes from the tins (reserving the juice), cut them in half if large, and lay them out in a single layer on the baking sheet. 

Scatter the thyme sprigs over the tomatoes and drizzle with 1 tablespoon of the oil. Season with salt, pepper, and a pinch of red pepper flakes, if using. Roast until soft and caramelized, 30 to 35 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and sauté until translucent and softened, about 5 minutes. Add the tomato paste and sauté until the paste has deepened in color, about 2 minutes more. Remove from the heat.
When the tomatoes are ready, discard the thyme sprigs. Transfer the tomatoes to the pot, then add the reserved tomato juice in the cans and the vegetable broth. Stir to combine and bring to a boil. Reduce the heat to maintain a gentle simmer, cover the pot, and simmer 20 minutes.

Purée the soup in with an immersion blender until smooth. Season with salt and pepper as needed.

INGREDIENTS
For the pancakes:
2 egg yolks
2 egg whites, whipped
40g sugar
320ml milk (more if the batter is too thick)
45g butter, melted
1 teaspoon of vanilla extract
200g (1.5cup) flour
30g (0.25cup) cocoa powder
2 1/2 teaspoon baking powder
100g chocolate, finely chopped
1 tablespoon butter or oil for cooking

For the chocolate ganache:
250ml heavy cream
225g chocolate chips

PREPARATION
1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites with a spoon rather than a whisk.
3. Add and mix the melted butter and the vanilla.
4. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
5. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
6. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
7. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
8. Take off the heat, add the chocolate chips to the cream and mix until perfectly smooth.
9. Over low to medium heat, pour 1/4 cup of pancake batter on a well-oiled pan.
10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
11. When the pancakes are ready, pour the chocolate ganache on top (if the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds).

(Makes about 12)

450g plain flour
6 tsp baking powder
1 tsp salt
1 tbsp English mustard powder
100g cold butter
250g strong hard cheese like mature red leicester or cheddar
2 tbsp finely chopped chives
120ml cold milk
120ml cold water
1 egg, beaten with a splash of milk

Heat the oven to 220C. Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until smooth and well combined.

Grate in the butter, then rub it in with your fingertips until it looks like wet sand.

Finely grate in 225g cheese, add the chives, and then stir to combine. Mix in the milk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary. Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (about 6cm wide for 12 scones), reshaping as necessary while handling the dough as little as possible.

Put on a baking tray and brush the egg and milk mixture. Grate the remaining cheese over the top and bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.

INGREDIENTS
1 chicken breast
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon fresh dill
salt and pepper, to taste

Dressing
1/3 cup greek yogurt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon fresh dill
salt and pepper, to taste

Toppings
1 head romaine lettuce, chopped
1/2 cup cucumber, sliced and halved
1/2 cup olives, halved
1/2 cup red onion, thinly sliced
1/2 cup cherry or grape tomatoes, halved
1/2 cup feta, crumbled

PREPARATION
1. Preheat oven to 400°F/200°C. Place chicken breast on a baking sheet lined with aluminum foil or parchment paper. Top with olive oil, lemon juice, dill, and salt and pepper to season.
2. Bake for 35-40 minutes until internal temperature reaches 165°F/75°C and the juices run clear.
3. Slice thinly or cube chicken, cutting to your preference for topping the salad.
4. Add all dressing ingredients in a small bowl or cup and whisk until with a fork until combined.
5. Assemble your salad, starting with a base of romaine lettuce. Then top with chicken, cucumber, olives, red onion, tomatoes, feta, and the dressing. Toss to evenly incorporate ingredients