tag:blogger.com,1999:blog-38266459262538453372024-02-18T23:02:31.165-08:00Oh, the tiger will love youAnonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-3826645926253845337.post-21794419838531688152014-02-13T09:14:00.000-08:002014-02-13T09:14:31.327-08:00PO-MO (pomegranate molasses) Bacon<div class="separator" style="clear: both; text-align: center;">
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<br />
So it was my mom's birthday and I sorta forgot to get her a present. Luckily, if you can cook you always have that in your back pocket so my present was making her a birthday brunch. I was gonna make her rose water white chocolate bread pudding because the woman loves her rose flavored nonsense but then the idea for these little beauties popped into my head and I redid the whole menu. The other stuff was pretty good too: thyme and goat cheese pancakes with honey, strawberry cucumber salad with feta and vanilla cardamom mimosas; I'll probably post those recipes on here eventually but these were definitely everyone's favor part of the meal so they're coming first. When it comes to candied bacon like this, you have to get the thickest cut you can get.<br />
<br />
1 lb thick cut bacon<br />
1/4 cup brown sugar<br />
3 tbsp pomegranate molasses<br />
fresh black pepper (as much as you like)<br />
<br />
1. Preheat the oven to 350.<br />
2. In a large bowl, toss the bacon with the brown sugar and black pepper. Then drizzle on the pomegranate molasses, massaging it in.<br />
3. Lay the bacon out in a single layer on a cooling rack over a cookie sheet to collect the drippings (I HIGHLY recommend wrapping the cookie sheet completely in foil to avoid having to scrub bacon grease and melted sugar off it later)<br />
4. Bake for 20-30 minutes or until crispy and delicious.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-55193679853777799242013-10-26T12:06:00.002-07:002014-05-10T11:22:21.632-07:00Light, Fluffy, Waffles<div class="separator" style="clear: both; text-align: center;">
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This blog has sorta turned into a breakfast blog. I'll post some no breakfast food eventually. Anyhoo, these are by far the best waffles you'll ever taste, super crisp, light, and airy. The basic recipe comes from <u>Cookwise</u> by Shirley Corriher which happens to be an amazing book. When I saw a waffle recipe that uses yeast I just had to try it. Unfortunately it just seemed like I was never in a place where I both had the book and a waffle iron; I was either at school with the book or at my parent's with the iron so once I moved back home, this was the first thing I did. I really can't recommend this recipe enough.<br />
<br />
1/2 cup warm water<br />
1 packet dry active yeast (2 1/4 tsp)<br />
2 cups warm whole milk<br />
1 tbsp sugar<br />
9 1/2 oz AP flour<br />
2 tbsp semolina flour<br />
3 eggs, separated<br />
1/4 tsp baking soda<br />
1/4 tsp cream of tartar<br />
3/4 tsp salt<br />
1 1/2 tsp corn syrup<br />
1 and 1/4 stick of butter, melted<br />
1/2 tsp vanilla extract (optional)<br />
<br />
1. combine the warm water, yeast, and sugar together and let sit for 5 minutes to let the yeast wake up. if after 5 minutes it's not bubbly, something is wrong and you need to start over with newer yeast.<br />
2. mix in the milk, flour, salt, vanilla (if using) and melted butter. mix until smooth. set aside for at least 1 1/2 hours; overnight is better.<br />
3. right before you are about to make the waffles, whip the egg whites and cream of tartar in a bowl (metal or glass, no plastic) until stiff peaks.<br />
4. mix the egg yolks, corn syrup, and baking soda into the flour yeast mixture.<br />
5. mix 1/3 of the egg whites into the batter. then fold the remaining 2/3 in, in 2 segments. the batter is pretty thin so it's a little annoying to try to fold egg whites in but just power through, it's worth it.<br />
6. dish into your pre-heated waffle iron and cook according to your waffle iron's instruction. since it's leaven mostly by steam you'll need the iron to be as hot as it can go most likely; just mess around with it and you'll find the right setting and timing for your iron. serve immediately with syrup/whip cream/ butter/ ice cream/ fried chicken/ whatever you like.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-14512946668159132592013-08-03T06:13:00.000-07:002013-08-03T06:13:39.086-07:00Dutch Baby<div class="separator" style="clear: both; text-align: center;">
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This is a super easy breakfast recipe thats relatively fast to make. You pretty much just run all the ingredients through a blender then pop them into a skillet and pop the skillet into the oven. Its more or less a huge popover. Some people might be put off by the Dr. Oetker because it's artificially flavored. If you are one of those all natural, locally grown, organic people you can switch it out for some other vanilla sugar, but Dr. Oetker is what my Oma always uses when she bakes. A lot of grocery stores carry it but if you can't find it try a German grocery store.<br />
<br />
<br />
2 eggs<br />
1/2 cup milk<br />
1 tbsp melted butter<br />
2 tbsp butter<br />
2 1/2 oz AP flour<br />
2 tbsp sugar<br />
2 packets Dr. Oetker Vanilla Sugar<br />
1 pinch of salt<br />
<br />
powder sugar to serve<br />
Maple syrup/honey/ice cream/whipped cream/fruit to serve<br />
<br />
1. preheat the oven to 350<br />
2. pop a 10 inch cast iron skillet in the oven for 10 minutes to heat it up.<br />
3. add the unmelted butter to the skillet and return to the oven to heat it up.<br />
4. while the butter is melting in the oven, in a blender combine the eggs, milk, 1 tbsp melted butter, flour, sugars, and salt. Blend for 20-30 seconds.<br />
4. Immediately pour the batter into the skillet and return to the oven, bake for 30-35 minutes. When its golden brown around the edges and all puffed up, remove from the oven, slide out of the skillet and dust with powdered sugar and cut into wedges with a pizza cutter.<br />
<br />
<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-40826371683396973642013-07-27T08:56:00.000-07:002013-07-27T08:56:36.758-07:00Spanish Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu44BtTUPMniwT04LGoXARggM5mqjI7630-Zoz-lisC59ApV5Yg-dKATWxgHe2wiTcrhS-gUWjx5jJFTrppuepcBNQBVjuvf4i0Frk-KxkBjlx7LGF_s24dePguRmuhOl4rLJpXNkKXwo/s1600/Spanish+Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu44BtTUPMniwT04LGoXARggM5mqjI7630-Zoz-lisC59ApV5Yg-dKATWxgHe2wiTcrhS-gUWjx5jJFTrppuepcBNQBVjuvf4i0Frk-KxkBjlx7LGF_s24dePguRmuhOl4rLJpXNkKXwo/s640/Spanish+Eggs.jpg" width="640" /></a></div>
I first became aware of Spanish eggs from the show please like me (which happens to be hilarious). Each episode is named after the dish that the main character makes in the opening credits. It would make a great brunch or paired with a salad, dinner. If you wanna make it a bit more substantial, you can replace the bacon with italian sausage or fresh chorizo.<br />
<br />
1 medium onion, diced<br />
4 strips of bacon<br />
3 cloves of garlic, finely chopped<br />
1 pint cherry tomatos, cut into quarters<br />
1 tsp of coriander seeds, freshly ground<br />
1/2-1 tsp sriracha, based on your tastes<br />
1/2 tsp Italian seasoning<br />
couple dashes worcestershire sauce<br />
4 eggs<br />
salt and pepper to taste<br />
olive oil<br />
<br />
1. preheat the oven to 350<br />
2. fry up the bacon in a large skillet over medium heat. Once the bacon is golden brown and crispy, remove and drain on paper towels. either remove some of the bacon grease or add olive oil to make sure you have about 1 tablespoon of oil/fat in the skillet. once cool enough to handle, chop up the bacon.<br />
3. Over medium add in the onion. Cook for a few minutes until the onion starts to soften. add in the garlic, tomatoes, coriander, and Italian seasoning. Continue to cook until the tomatoes are heated through and softened a bit, a couple more minutes. add in the worcestershire sauce, sriracha, bacon, salt and pepper.<br />
4. Grease 4 ramekins with olive oil. spoon about a 1/3 of a cup of the tomato mixture into each ramekin and then break an egg on top. Drizzle each with olive oil and then pop in the oven for 15-20 minutes or until the egg white is more or less set.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-79842561034403138602013-07-27T07:57:00.001-07:002013-07-27T07:57:51.514-07:00Watermelon Sake<div class="separator" style="clear: both; text-align: center;">
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This is almost like Japanese sangria and is just perfect for sitting around the backyard, maybe grilling some yakitori. Picking out a bottle of sake can be pretty intimidating, what with all the Japanese terms and names that, lets be honest, no one has any clue what they mean. Now I'm no expert on sake but I'm working on that; the only advice I can really give is since you're adding flavors, don't waste really expensive, good quality sake on this recipe. It seems like a basic rule is the longer the name of a category, the better the quality (junmai ginjo-shu is better than junmai-shu, junmai daiginjo-shu is better than junmai ginjo-shu); I'm sure there are a lot of exceptions to this rule though. Anyhoo, try using one that's labeled Junmai-shu (which uses rice that has been polished to at least 70%) or Honjozo-Shu (which is junmai-shu which has had distilled alcohol added).<br />
<br />
750 ml Sake<br />
the zest of 2 limes<br />
2 sprigs of mint<br />
1 pint watermelon chunks<br />
2 tbsp sugar<br />
<br />
wedges of lime to serve<br />
<br />
1. mix together all the ingredients and let the sake infuse in the fridge for 6-12 hours. strain and served chilled with a twist of lime.<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-44040947495601306142013-05-18T10:28:00.000-07:002013-05-18T10:28:05.149-07:00Burger, Fries, and a Shake<div class="separator" style="clear: both; text-align: center;">
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<br />
Beef and ice cream don't seem like they go together but grind up that beef, put it on a bun and blend that ice cream into a milkshake and suddenly its a classic combination. And what's burgers without fries so here comes a post with 3 recipes (we were too lazy to take 3 separate pictures). I'm pretty proud of these burgers. Since you're suppose to use beef thats about 20% fat for burgers, instead we are using about 3 parts of beef thats almost entirely learn and 1 part ground up bacon which is mostly fat.<br />
<br />
For Burgers<br />
12 oz of top round roast or other very lean beef, cut into 1 inch cubes<br />
4 oz raw bacon, cut into 1-1 1/2 inch stripes<br />
1 tbsp coarse mustard<br />
1 tsp worcestershire sauce<br />
1 egg yolk<br />
pepper<br />
hefty pinch of salt<br />
<br />
1. Run the beef and the bacon through a meat grinder. You can use a food processor but it wont be as evenly ground. Mix in the mustard, worcestershire sauce, egg yolk, pepper and salt.<br />
2. Form patties, about 6 oz per patty. Grill at high heat for about 2 minutes per side or until the center is 130-135 degrees. Serve how ever you like it, we put them on brioche buns with lettuce, sliced shallot, ketchup, and mayo.<br />
<br />
For French Fries<br />
4 russet potatoes<br />
1 gallon peanut or other neutral oil<br />
salt (finer/ non-kosher salt is better for this)<br />
<br />
1. Using a v-slicer attachment for cutting fries, use it for what it's intended for. It's up to you whether you want to leave the skins on or peel them. Place the cut potatoes in cold water.<br />
2. Blanch the potatoes in 2-3 minutes in boiling water working in batches. move to a baking tray lined with paper towels in a 300 degree oven to dry off the fries. Once they are dry, fry in 375 degree oil 2-3 minutes or until golden brown and crispy, drain on inverted cooling racks over paper towels.<br />
<br />
For Bailey's Strawberry Milkshake:<br />
4 cups haagen-dazs strawberry ice cream<br />
8 full frozen/fresh strawberries<br />
2 tsp honey<br />
1/4 cup baileys<br />
<br />
1. I've said it once, I'll say it again, put all the ingredients into a blender, and you know, make a milkshake.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-19737882299595139892013-05-05T06:19:00.004-07:002013-05-11T17:40:08.642-07:00Strawberry Muffins<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="color: #666666;"><span style="font-family: Courier New, Courier, monospace; line-height: 18px;">Yesterday morning my mom came in and started demanding strawberry muffins; it sounded sorta weird but since I have no backbone I got to work. It actually turned out really well. Even people who normally grind their own spices rarely grind cinnamon sticks or whole cloves, I guess because they are so big, which is a shame; it'll just take an extra second or 2 in your electric spice grinder. It really makes a difference.</span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #666666; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #666666; line-height: 18px;">12 1/2 oz cake flour</span></span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1 tsp baking soda</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">2 tsp baking powder</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1 cup plain greek yogurt</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1 cup white sugar</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1/2 cup vegetable or other neutral oil</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1 egg</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">2 tsp butter flavoring </span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">2 tsp grand marnier</span><br />
<span style="color: #666666;"><span style="font-family: Courier New, Courier, monospace; line-height: 18px;">1/4 tsp freshly ground cloves</span></span><br />
<span style="color: #666666;"><span style="font-family: Courier New, Courier, monospace; line-height: 18px;">1/4 tsp freshly ground cinnamon</span></span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1 1/2 cups chopped fresh strawberries(cut to about the size of blueberries)</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">hefty pinch of salt </span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">coarse sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br style="background-color: white; color: #666666; line-height: 18px;" /></span>
<span style="font-family: Courier New, Courier, monospace;"><br style="background-color: white; color: #666666; line-height: 18px;" /></span>
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">1. Sift or whisk the flour, baking soda, powder, cinnamon, cloves and salt together.</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">2. In another bowl, whisk together the yogurt, sugar, oil, butter flavoring, grand marnier, and egg.</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">3. Take a tablespoon of the flour mixture and toss 1 cup of the strawberries in it, this will keep them from sinking to the bottom.</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">3. Pour the wet stuff on the dry stuff, and stir it together as quickly and using as few strokes as possible. The more your stir, the tougher they get so best to minimize it. fold in the flour coated strawberries</span><br />
<span style="background-color: white; color: #666666; font-family: Courier New, Courier, monospace; line-height: 18px;">4. fill muffin tins 3/4 of the way full; sprinkle the remaining 1/2 cup of strawberries and some course sugar on top, and bake at 375 for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. serve warm with butter or clotted cream.</span>Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-49367554003034057272013-04-17T08:33:00.001-07:002013-04-17T08:33:28.393-07:00Singapore Sweetheart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqOryVmjjmmtamtduu6dwv1qEURyVYe-UrhXgB0InYT23d0A3J1CHoDd4eq34R1LjAsdOLeH9qTOZiz2CuBPzZ7CwuXbmV6ib-qO82JpY4eroOFZcLjrzS5o8G8x6pv7BvHhpPkcVk4g/s1600/Singapore+Sweetheart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqOryVmjjmmtamtduu6dwv1qEURyVYe-UrhXgB0InYT23d0A3J1CHoDd4eq34R1LjAsdOLeH9qTOZiz2CuBPzZ7CwuXbmV6ib-qO82JpY4eroOFZcLjrzS5o8G8x6pv7BvHhpPkcVk4g/s640/Singapore+Sweetheart.jpg" width="640" /></a></div>
<br />
<br />
This was the cocktail I made for Valentine's day. I wanted to name it for my boyfriend but unfortunately my pet name for him is singapore sling and that name is already taken by another cocktail, but I digress. I've never had a problem with consuming raw egg whites so it's probably safe to risk it if you want (except for pregnant women and young children and since this is a cocktail, they shouldn't be drinking it anyway). Still I prefer the pasteurized egg whites that come in a carton because they are easier to measure and tend to be more liquid-y so they mix into the drink easier.<br />
<br />
1/4 oz Chambord<br />
2 oz Litchi (lychee) juice<br />
1/2 oz Lemon Juice<br />
1 oz Vodka<br />
1 oz Egg Whites<br />
<br />
1. combine all the ingredients in a shaker and dry shake (that is shake without ice) for 45 seconds, add in ice and continue to shake until the outside of the shaker is ice cold. Strain into a chilled glass.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-85560117875031381692013-03-17T10:36:00.003-07:002013-03-17T10:36:49.697-07:00Pineapple Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkSqgDuRpGne9Dr8WVmVxRbJ3X9XJgV6SCXcKMV4wLC-DVJ67mZTJgvI7tbU3EMOdCXdSDil8pZ-0lSVFJ0hvUgIhZ_3FCu9jOJ6_2IurWN5nSVijQY3UsVtL3YRCo7j4I2to5Xf2_Bk/s1600/Pineapple+Tarts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkSqgDuRpGne9Dr8WVmVxRbJ3X9XJgV6SCXcKMV4wLC-DVJ67mZTJgvI7tbU3EMOdCXdSDil8pZ-0lSVFJ0hvUgIhZ_3FCu9jOJ6_2IurWN5nSVijQY3UsVtL3YRCo7j4I2to5Xf2_Bk/s640/Pineapple+Tarts.jpg" width="640" /></a></div>
<br />
Pineapple tarts are an all time favorite chinese new year snack in Singapore, when they really should be an all time favorite snack all around the world all year long. They're a little tedious to make but it's definitely well worth the effort.<br />
<br />
2 cups all purpose flour<br />
1 1/2 tsp baking powder<br />
pinch of salt<br />
1/8 cup powdered sugar<br />
10 tbsp chilled butter<br />
1 egg + 1 yolk beaten<br />
2 tbsp cold water<br />
<br />
2 cups/ 1 whole pineapple shredded/pureed<br />
1 1/2 cups sugar<br />
4 whole cloves<br />
<br />
1 egg beaten to glaze<br />
<br />
1. mix together flour, baking powder, pinch of salt, powdered sugar and butter. Combine ingredients until mixture has a crumbly consistency.<br />
<br />
2. make a small well in the middle of the flour mixture and add in the eggs and water. do not over knead the dough. Once the pastry dough comes together wrap it up in some cling wrap and leave in the fridge to chill untill firm (about 2 hours or overnight if preferred).<br />
<br />
3. in a saucepan over medium heat, bring pureed pineapple, sugar and cloves to a boil then lower the heat to a simmer. be sure to drain excess water from the pureed pineapple before cooking to reduce the time taken for it to thicken and cook. stir the mixture for about 40 mins until it thickens and turns a golden brown. remove and let it cool and thicken some more.<br />
<br />
4. roll out the pastry to a quarter inch in thickness. you will need two different sizes of cookie cutters, 2" and 1" circle cookie cutter. this recipe should yield about 18 tarts. cut out the first layer of tarts and lay them out on a baking sheet. spoon out the pineapple jam in the middle of each 2 inch circle. for the second layer, do the same but this time using the 1" cutter, cut out a hole in the middle to create a ring and place it over the first layer with the filling sticking out in the middle. lightly glaze each tart with the beaten egg.<br />
<br />
5. preheat oven to 370 degrees fahrenheit (190 degrees celcius) and bake for 20-25 minutes.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-35044147351423731612013-03-16T14:55:00.003-07:002013-03-16T14:57:52.845-07:00Grilled Roman Pork Chops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzc_jxhz3y6vekEOhzCkAPPs4G66onZlTS8ZHezgViWx4R7S6-JaJdBb_nnzyD1n2f-o3uW8jVZK3P7NihBg1-t7Qk1SvVgQVmoZfiPrgXWNp6nKkSvC9CgnZZcCvd_aQLjSFXcIe_b_w/s1600/Grilled+Roman+Pork+Chop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzc_jxhz3y6vekEOhzCkAPPs4G66onZlTS8ZHezgViWx4R7S6-JaJdBb_nnzyD1n2f-o3uW8jVZK3P7NihBg1-t7Qk1SvVgQVmoZfiPrgXWNp6nKkSvC9CgnZZcCvd_aQLjSFXcIe_b_w/s640/Grilled+Roman+Pork+Chop.jpg" width="640" /></a></div>
Latin was my favorite class in high school. For christmas I got Harry Potter in Latin and it reignited my interested in Roman stuff. I started reading parts of Apicius and have wanted to try cooking with ancient Roman flavors. The problem is finding modern equivalents of certain ingredients. Thai fish sauce is suppose to be dead on for the ubiquitous garum. Romans also liked to flavor their wines with herbs so vermouth is a pretty good substitute.<br />
<br />
For Pork Chops<br />
1 tbsp parsley, finely chopped<br />
2 cloves garlic, finely chopped<br />
1 tsp cumin<br />
1 tsp fennel seed<br />
3 tbsp vermouth<br />
1 tsp fish sauce<br />
1 tsp kosher salt<br />
1/4 tsp pepper<br />
1/4 cup water or chicken stock<br />
4 pork chops (about 3/4 inch thick)<br />
<br />
For Topping<br />
3/4 cup panko bread crumbs<br />
3 tbsp pine nuts<br />
1/4 cup grated parmesan<br />
1 tsp olive oil<br />
<br />
1. toast the cumin and fennel seeds over medium heat in a small skillet until fragrant then grind them up. combine with the parsely, garlic, vermouth, fish sauce, water (or chicken stock), pepper and salt to make the marinade; stir until the salt is dissolved. Marinade the pork chops for at least 2 hours, over night is better.<br />
2. grill over high heat for about 3 minutes per side.<br />
3. to make the topping, heat the olive oil in a medium skillet over medium heat. toast the bread crumbs and pine nuts. Set aside to cool, once cooled mix in the grated parmesan, sprinkle over the cooked pork chops and serve.<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-48696545320240662692013-03-09T14:39:00.004-08:002013-03-15T08:53:24.691-07:00Grilled Shrimp With Sriracha Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pbpiXB4cLaMUJyIN2wdT5clVpIZGXHWjTzuah9Kr-MiFXOY2GdH4Ua9gn1LIIwJrxkthtpYiegSl0mtqit7Je7tp4tE-R0d0_L0t7sIbBQGzQdL8C3YKPh2n-itmY3ONscoe7yDxB34/s1600/Grilled+Shrimp+w+Sriracha+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pbpiXB4cLaMUJyIN2wdT5clVpIZGXHWjTzuah9Kr-MiFXOY2GdH4Ua9gn1LIIwJrxkthtpYiegSl0mtqit7Je7tp4tE-R0d0_L0t7sIbBQGzQdL8C3YKPh2n-itmY3ONscoe7yDxB34/s640/Grilled+Shrimp+w+Sriracha+Dip.jpg" width="640" /></a></div>
<br />
This dipping sauce is really good, like really good. It's great these simply grilled shrimp, but would also be good with other seafood, grilled chicken or even crudités. I stole the bread-in-the-sauce idea (or should I say I was inspired by) from Gordon Ramsey. It really adds a lot of body to the sauce.<br />
<br />
For the shrimp<br />
1 lb shrimp in shells<br />
2 tsp olive oil<br />
salt<br />
<br />
For the Dipping Sauce<br />
1 cup cherry tomatos<br />
1/2 cup cubed bread<br />
1 tbsp Siracha<br />
4 tbsp olive oil<br />
1 tsp balsamic vinegar<br />
salt and pepper<br />
<br />
1. heat 1 tbsp of the olive oil in a skillet over medium heat. add in the cubes and sauté them for a minute or two, add in the cherry tomatoes, and continue sautéing for 3 to 4 minutes or until the bread is golden brown and the tomato skin is blistering.<br />
2. move the tomatoes and bread to a blender, add in the balsamic vinegar and siracha. Blend. While blending, drizzle in the remaining 3 tbsp of olive oil (or a bit more if you need it to make it a smooth paste).<br />
3. Toss the shrimp with the 2 tsp of olive oil and sprinkle with the salt. grill over high heat, about 2 minutes per side, or until they are opaque.<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-74483254871359220172013-02-20T05:59:00.001-08:002013-03-15T08:53:45.045-07:00Blood Orange Bacon Vinaigrette<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywCt9yBEKcg75SKkTgJ0Sktl_Ei0t0l9RwTa_h4w9Wgcf5wZ7dyIwkKBU4ExDM9lp0halG75-QUxRp8pNoW8X2KhoUbbkHg3KDxEp2lL9dUxgqazFQ9ZATiVpKQIV2AsAlnsa6J0eAQY/s1600/Blood+Orange+Bacon+Vinaigrette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywCt9yBEKcg75SKkTgJ0Sktl_Ei0t0l9RwTa_h4w9Wgcf5wZ7dyIwkKBU4ExDM9lp0halG75-QUxRp8pNoW8X2KhoUbbkHg3KDxEp2lL9dUxgqazFQ9ZATiVpKQIV2AsAlnsa6J0eAQY/s640/Blood+Orange+Bacon+Vinaigrette.jpg" width="640" /></a></div>
<br />
This is the first salad dressing I've made that Keith actually likes; figures it takes bacon to finally get Keith to like a salad. You can replace the blood oranges with normal oranges if you like, I just like the color they give. It keeps pretty well in the fridge for several days but the bacon drippings will solidify so you'll have to microwave it to re-liguify them before you re-shake the dressing.<br />
<br />
1 1/2 tbsp blood orange juice<br />
1 tsp lemon juice<br />
1 tsp rice wine vinegar<br />
1 tsp dijon mustard<br />
3 tbsp bacon drippings<br />
2 dashes garlic oil<br />
2 dashes ginger oil<br />
2 tbsp olive oil<br />
1 shallot finely chopped<br />
salt and pepper to taste<br />
<br />
1. Fry the shallots in the bacon drippings over medium high heat until they are golden brown. Set aside to cool.<br />
2. Combine the lemon juice, blood orange juice, rice wine vinegar, garlic oil, ginger oil and mustard in a jar. Seal up and shake. add in the olive oil, shallots with the bacon drippings. Seal up and shake again until an emulsion is formed. season with salt and pepper, toss with lettuce of choice and serve, with a sprinkling of chopped crispy bacon if you like.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-79302705199999763412013-02-18T11:09:00.001-08:002013-03-15T08:54:38.913-07:00 Butterbeer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE_xUCO2XN8nFSBZbzCUnackfpkFi_SPKf7Yq0FiNT9sKWmhfdsr75qB8jIoeLFXXvk8KjyLov4Dp5jSBepNgNHAfX3DwfQWrIBM-By16pwzHVANptrKQFX8Zmya_nKm9JsXcQmh_dy0/s1600/Butterbeer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE_xUCO2XN8nFSBZbzCUnackfpkFi_SPKf7Yq0FiNT9sKWmhfdsr75qB8jIoeLFXXvk8KjyLov4Dp5jSBepNgNHAfX3DwfQWrIBM-By16pwzHVANptrKQFX8Zmya_nKm9JsXcQmh_dy0/s640/Butterbeer.jpg" width="640" /></a></div>
<br />
What Harry Potter fan doesn't wanna sit around sipping on some butter beer. Out of all the food stuff J.K. Rowling came up with, not much has captured our interest more than butter beer. The problem is that I don't like any of the recipes for it I found online (and I've tried just about all of them). For one thing they tend to be too sweet and they are all assembled drinks (I feel like butter beer should be something you can pour straight out of the bottle and into a nice mug). And the one from Harry Potter would is gross. So I've started on my mission to develop the perfect butter beer recipe; it's been my white whale and I think I've finally harpooned it. Since wizards seem to prefer doing things the old fashion way (writing with quills, lighting rooms with candles, riding horse drawn carriages up to Hogwarts (albeit winged dragon-like horses you can only see if you've seen death), I decided to make the soda the old fashion way; soda actually started out as really weak beer brewed to circumvent alcohol taxes. I based this recipe around a milk stout, using lactose to give it a creamy texture. Now I'm not saying this is an quick recipe, and you probably will need to go to some specially stores to get some of the ingredients, but it's worth it. It's very important to keep everything you're using very clean to prevent wild yeast from infecting your brew and give it off flavors. You might want to even go as far as rinsing out whatever bowls and utensils you use with boiling water.<br />
<br />
6 1/2 cups distilled water<br />
5 oz brown sugar<br />
2 oz lactose<br />
1 tsp cream of tartar<br />
1 tbsp butterscotch extract<br />
1 tsp vanilla extract<br />
<div style="text-align: -webkit-left;">
3/4 tsp irish ale yeast (WLP004)</div>
1 tsp light corn syrup.<br />
<br />
You'll also need a plastic half liter soda bottle thoroughly cleaned with the label removed, preferably replaced with some cute butter beer label (there are a surprisingly large amount of good ones on google image search)<br />
<br />
1. In a medium sauce pan add the brown sugar and 2 cups of the water. Bring to a boil (this is important because it will kill any microbes and will break the sucrose into glucose and fructose which is easier for the yeast to eat). turn off the heat, and whisk in the cream of tartar and lactose.<br />
2. Move the brown sugar syrup to metal bowl inside a larger bowl filled with ice to cool the syrup as quickly as possible.<br />
3. Once cooled to about 60 to 70 degrees, add the butterscotch and vanilla extracts along with 1/2 tsp of the yeast (it'll come in a test tube, shake it up to get the yeast in suspension, and open it carefully over the sink like a soda, it'll be carbonated). Cover the bowl with plastic wrap and set in a cool (65degrees-ish), dark place for 24 hours.<br />
4. Ladle the butter beer into bottle, careful not to disturb the sediment at the bottom. Add in the last 1/4 tsp of yeast and the corn syrup to the bottle, tightly seal and shake to combine. Place in the same cool dark place for 2-4 more days or until carbonated to your liking then move to the fridge. Serve chilled and enjoy (while reading quidditch through the ages, pretending that letter did come when you were 10).<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-37259519030305549062013-02-18T10:35:00.003-08:002013-03-15T08:54:52.286-07:00Banana Curry Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNADMaJalhcYWfeqeDe3Aohvu4BYBBwcZx7yAbCLaqYQyL8p4MzA-PmFA220Rv58adhgbyc0jqVBSrws7gJ2hw0SIEI9S9VURwE5wPUnKqVTKfGlMUM0_NHbQRkXnOUQQQVbBawhLnwQI/s1600/Banana+Curry+Dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNADMaJalhcYWfeqeDe3Aohvu4BYBBwcZx7yAbCLaqYQyL8p4MzA-PmFA220Rv58adhgbyc0jqVBSrws7gJ2hw0SIEI9S9VURwE5wPUnKqVTKfGlMUM0_NHbQRkXnOUQQQVbBawhLnwQI/s640/Banana+Curry+Dressing.jpg" width="640" /></a></div>
<br />
I was cooking dinner for my parents and, since my mom insists that we have something green for every dinner, I was rushing to come up with some sort of salad so I wouldn't have to listen to that woman flapping her gums all night about how I'm ruining her diet when I saw a banana and figured why not. the banana gives this dressing a nice creamy texture without having to use any mayo or egg yolks (I haven't completely given up on my New Years resolution to eat healthier). If you wanna fancy up this salad, some roast peanuts and maybe some chopped bacon added to the lettuce would be nice.<br />
<br />
1 banana, cut into chunks<br />
1 clove garlic<br />
the juice of 1 lemon<br />
1 tsp curry powder<br />
1/2 tsp cayenne pepper (or more depending on your taste)<br />
1/2 cup extra virgin olive oil<br />
salt and pepper to taste<br />
<br />
1. Take the garlic for a spin in a blender. Once its chopped, add in the banana, lemon juice, curry powder, and cayenne pepper and blend unto smooth.<br />
2. While the blender is going, slowly drizzle in the olive oil. season with salt and pepper, toss with your lettuce of choice (I like arugula) and serve.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-29545253101526474922013-02-14T10:35:00.001-08:002013-03-15T08:57:05.737-07:00Spring Kimono<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OcSKe8YeRp0kroalQL2cEncw9_90Mayn9Eh8ITVxXUkq3RF6MsCLW1YxEkdE3TXoTKqJZlaQ2wzlwLuP-Z1nQK8qqKXJBKwMNpM7z0K176e3NsTMqFYSd497sZSLqCWYkytNs09MBHI/s1600/Spring+Kimono.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OcSKe8YeRp0kroalQL2cEncw9_90Mayn9Eh8ITVxXUkq3RF6MsCLW1YxEkdE3TXoTKqJZlaQ2wzlwLuP-Z1nQK8qqKXJBKwMNpM7z0K176e3NsTMqFYSd497sZSLqCWYkytNs09MBHI/s640/Spring+Kimono.jpg" width="640" /></a></div>
<br />
Sometimes I wonder how much my love of yuzu is because it actually taste that good or the novelty of a new citrus fruit plays a roll. Anyhoo, this drink is particularly refreshing. <br />
<br />
3 oz vodka<br />
1 oz yuzu juice<br />
1/2 oz lillet<br />
about 1 inch piece of cucumber, cut into quarters<br />
<br />
1. muddle the the cucumber to let out the juices.<br />
2. add in the remaining ingredients, strain, serve on the rocks.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-89042083436942678962013-02-14T10:26:00.002-08:002013-03-15T08:58:45.285-07:00Valentine Steak with Yuzu Herb Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2rkbyTq5gaXJNgMt89GBBTSW1tyx8La2mdxdbc_EV9xrdIxY75wiiUt4SZyz67SvW_nTmZUzMngMrauEA3SVtPVBLNLYfpKHThY6i7n04LubZH4-VHsr0Gd3b7978AcWz8LQu4EbvlQ/s1600/Steak+with+yuzu+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2rkbyTq5gaXJNgMt89GBBTSW1tyx8La2mdxdbc_EV9xrdIxY75wiiUt4SZyz67SvW_nTmZUzMngMrauEA3SVtPVBLNLYfpKHThY6i7n04LubZH4-VHsr0Gd3b7978AcWz8LQu4EbvlQ/s640/Steak+with+yuzu+butter.jpg" width="640" /></a></div>
Keith loves steaks with herb butter, so that's what I made him for valentine's day. Since I'm obsessed with yuzu and citrus goes so well with steak and will cut through the butter. The leftover butter would be great rubbed on chicken before roasting or melted, tossed with pasta.<br />
<br />
<br />
2 dry aged new york strip steaks (or whatever cut you like)<br />
vegetable (or other neutral) oil<br />
kosher salt<br />
<br />
for the butter<br />
1 stick butter, at room temperature<br />
1 tbsp bacon drippings<br />
2 dashes garlic oil<br />
1 medium shallot, finely chopped<br />
1 tsp parsley finely chopped<br />
1 tsp rosemary, finely chopped<br />
1 tsp chives, finely chopped<br />
1 tsp powdered yuzu zest (or fresh if you can get it)<br />
1/2 tsp white pepper<br />
hefty pinch of salt<br />
<br />
1. Combine all the ingredients for the butter and mix with a fork; wrap in plastic wrap and move to the fridge for at least 2 hours.<br />
2. Take the steaks out to come to room temperature. Preheat the oven to 500. Lightly coat in oil and sprinkle liberally with salt.<br />
3. Put a cast iron skillet in the oven and let it heat up for 15 minutes. Remove from the oven and put over high heat, move the steaks to the pan, searing them for 30-45 seconds per side. Then move the skillet with the steaks back into the oven, cooking for 2-3 minutes, than flip and cook other 2-3 minutes.<br />
4. remove the steaks from the pan and let rest for 5 minutes.<br />
5. now you have options, you can either cut a pat of the butter and let it melt on its own, or even better, add a couple pats to the skillet while it's still hot and let them melt and mix with the steak drippings and then spoon that sauce over the steaks.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-570425023487602762013-01-27T13:40:00.002-08:002013-03-15T08:59:36.691-07:00Kalimotxo Sangria<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB3TP_iqxRIGHfGHnV7WgFnwaKoEaQnSFEocoAj3wjucSdUpRxxgtv8_4ezBmZtW1oMVSLARMzBkKqfCzy0etMfVrbjNLjRRBlVDRgrM2oQNDCy6WXuamDFkdGpxFMrSnXE1nive24a0/s1600/Kalimotxo+Sangria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB3TP_iqxRIGHfGHnV7WgFnwaKoEaQnSFEocoAj3wjucSdUpRxxgtv8_4ezBmZtW1oMVSLARMzBkKqfCzy0etMfVrbjNLjRRBlVDRgrM2oQNDCy6WXuamDFkdGpxFMrSnXE1nive24a0/s640/Kalimotxo+Sangria.jpg" width="640" /></a></div>
<br />
This is a combination of 2 Spanish drinks based around wine. Everyone knows about sangria but kalimotxo is something I stubbled upon on the internet, it's a mix of red wine and coke which at first sounded disgusting but I had to try it and it ended up being pretty good. This would be great for a little get together with some friends especially since its pretty low alcohol content. I'd recommend using mexican coke for this (and for any cocktail that uses coke for that matter). It's made with normal sugar instead of corn syrup; it's not any healthier than american coke, but it's not sickly sweet. A lot of grocery stores, particularly in areas with high latino/hispanic populations, carry it. You'll normally find it in glass bottles that are a little taller/ stretched out than normal glass coke bottles (when in doubt just check the ingredient list to see that it says sugar instead of corn syrup).<br />
<br />
2 parts red wine<br />
1 part pomegranate juice<br />
2 parts Mexican Coke<br />
frozen cherries<br />
<br />
1. mix together all of the ingredients in a pitcher. Serve with ice.<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-170014030295818532013-01-22T12:14:00.001-08:002013-03-15T08:59:56.580-07:00Turkey Fried Brown Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzULSfDYsopyNGhD2FznrD8vuRfLOTl7HuoHuClQFr87zrFqolw1yMyYJqw9G09X9e931g_tzZb2msFiEZf8dUiG0Q185IvUpVPBIDjQ_PYf09wONRez6QSWwQj5zbKSuDdI-RTD3Aho/s1600/Turkey+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzULSfDYsopyNGhD2FznrD8vuRfLOTl7HuoHuClQFr87zrFqolw1yMyYJqw9G09X9e931g_tzZb2msFiEZf8dUiG0Q185IvUpVPBIDjQ_PYf09wONRez6QSWwQj5zbKSuDdI-RTD3Aho/s640/Turkey+Fried+Rice.jpg" width="640" /></a></div>
I don't think I can actually call this healthy but it's healthier than the fried rice I normally make (turkey instead of bacon, brown rice instead of white rice and so on). I don't really like straight egg whites so I include 1 egg yolk; still lower in calories but you won't know it. You can find maggi seasoning in chinatown; as far as I can figure, it seems like soy sauce thats made with wheat instead of soy, it's pretty good.<br />
<br />
1 1/2 cup uncooked brown rice<br />
1 lb ground turkey<br />
1 cup green beans, cut into 1/2-3/4 inch pieces<br />
1 red onion, diced<br />
3 cloves garlic, finely chopped<br />
2 1/2 tbsp dark soy sauce<br />
2 tbsp shaoxing rice wine<br />
2 tsp maggi seasoning<br />
1 tsp sliced dried chiles (more if you like)<br />
1 whole egg plus 2 egg whites, beaten<br />
1 tsp sesame oil<br />
5 tsp olive oil<br />
<br />
1. cook the brown rice according to the packages instructions. you can do this the night before, it's better if the rice has some time to dry out.<br />
2. mix 1 1/2 tbsp dark soy sauce, 1 tbsp shaoxing rice wine, 1 tsp maggi seasoning<br />
3. blanch the green beans in boiling salted water for about 3 minutes, drain them and run them under cold water to stop the cooking.<br />
4. scramble the eggs over medium low heat. once cooked through, cut into bite sized pieces and then set aside<br />
4. heat a pan or wok over high heat. Once hot, add in 2 tsp of olive oil and 1/2 tsp sesame oilfollowed immediately by the onion and dried chiles. stir fry for about a minute or 2 then add in the garlic and continue stir frying until fragrant, about 30 seconds. Add in the green beans, continuing to stir fry for another minute, until they take on a bit of color. remove the vegetables and set aside.<br />
5. put the pan/wok back on the heat, add in the last of the olive oil and sesame seed oil. add in the ground turkey, using a slicing motion with your spatula to break up the mass. continue to fry until cooked through and browned. keep stirring the meat so pools of liquid don't form.<br />
6. add the vegetables, eggs and cooked rice into the pan. season with the remaining dark soy sauce, shaoxing rice wine, maggi seasoning, salt, and pepper. serve.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-3279422517726028062013-01-21T16:37:00.000-08:002013-05-05T06:20:30.327-07:00Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA3CFFCNOjEwQz-bVvyrduRgA2JPnuKosonpr9uLQvXXUPQuzQvU_2e_QJzXRNtGEl1FM_63HdWHq0ZyOC6t27U2lFm0JoTE3Z3M-2heOi_0QcwSu3hNZTdTLGpNr_ARxq8Ut1rvAO4o/s1600/Blueberry+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA3CFFCNOjEwQz-bVvyrduRgA2JPnuKosonpr9uLQvXXUPQuzQvU_2e_QJzXRNtGEl1FM_63HdWHq0ZyOC6t27U2lFm0JoTE3Z3M-2heOi_0QcwSu3hNZTdTLGpNr_ARxq8Ut1rvAO4o/s640/Blueberry+Muffins.jpg" width="640" /></a></div>
<br />
I remember the blueberry muffins my oma making being so good. Recently I tried them and realized how wrong I was. Alton Brown's muffins, however, are good but I thought I could give it a try to improve them; this recipe is based off his. The almond paste and butter flavoring ensure that even if you don't get a blueberry in a bite it'll still be delicious.<br />
<br />
12 1/2 oz cake flour<br />
1 tsp baking soda<br />
2 tsp baking powder<br />
1 cup vanilla yogurt<br />
1/2 cup white sugar<br />
1/2 cup brown sugar<br />
1/2 cup vegetable or other neutral oil<br />
1 egg<br />
1 1/2 tbsp almond paste<br />
1 tbsp butter flavoring<br />
1 1/2 cups fresh blueberries<br />
hefty pinch of salt<br />
<br />
1. Sift or whisk the flour, baking soda, powder, and salt together.<br />
2. In a blender combine the yogurt, sugars, oil, butter flavoring, egg, and almond paste and blend unto homogenized<br />
3. Take a tablespoon of the flour mixture and toss the blueberries in it, this will keep the berries from sinking to the bottom.<br />
3. Pour the wet stuff on the dry stuff, and stir it together as quickly and using as few strokes as possible. The more your stir, the tougher they get so best to minimize it. Fold in the blueberries<br />
4. fill muffin tins 3/4 of the way full and bake at 375 for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. serve warm with butter or clotted cream.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-75800816233217858722013-01-21T15:58:00.000-08:002013-03-15T09:00:15.917-07:00The Pyrus Punch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDPQkPyt3yKusRmQQb8otZymUr0kNkDQIKEMxmbTcbUPheksh3M_d2WZ1YfP4TYT0NcraxCfCzj1611TH38oCfdbxQzn0GfV1JLjogBtNZ-wZS0hILOHAOQmmotHHuXnde-P47gqPsEo/s1600/Pyrus+Punch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDPQkPyt3yKusRmQQb8otZymUr0kNkDQIKEMxmbTcbUPheksh3M_d2WZ1YfP4TYT0NcraxCfCzj1611TH38oCfdbxQzn0GfV1JLjogBtNZ-wZS0hILOHAOQmmotHHuXnde-P47gqPsEo/s640/Pyrus+Punch.jpg" width="640" /></a></div>
<br />
My dad told me about when he was younger he'd spend some of his summers in Germany where the kids would drink this stuff made from equal parts beer and sprite, that got me thinking about mixing beer with soda to make a sweet, low alcohol punch. Pyrus is the scientific name for pear; Keith and I were really stumped with coming up with a name and pyrus just sounded cool (evidently its also a bakugan).<br />
<br />
8 oz harpoon IPA<br />
6 oz ginger ale<br />
2 oz pear brandy<br />
2 dashes Fee Brothers Old Fashion Bitters<br />
<br />
1. pour all the ingredients into a glass. you can do this over ice, but I prefer to just make sure the beer and ginger ale are thoroughly chilled. If you multiply this recipe to make a whole pitcher you might wanna think about freezing whole pears or chunks to use as ice cubesAnonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-9635945281238382192013-01-17T17:21:00.000-08:002013-03-15T09:00:28.388-07:00Guinness Chocolate Milk Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XC44ewnlAUS8aXn1RKSDCc9HERFcFi31vJ_9yeJNPKnorB9-lzxAF4OAGM76P-zapGmf6Q_ibo47IOx3U0-FKwWn24cLBx53p7Fy8SqelWYE3t6Mf5Vpn-BPeNkGHovzZivC-ELAVn8/s1600/Guinness+Chocolate+Milkshake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XC44ewnlAUS8aXn1RKSDCc9HERFcFi31vJ_9yeJNPKnorB9-lzxAF4OAGM76P-zapGmf6Q_ibo47IOx3U0-FKwWn24cLBx53p7Fy8SqelWYE3t6Mf5Vpn-BPeNkGHovzZivC-ELAVn8/s640/Guinness+Chocolate+Milkshake.jpg" width="640" /></a></div>
<br />
I kept hearing about milkshakes like this and always wrote them off as just sounding gross but then I had an Irish Car Bomb when Keith's room mate turned 21 and suddenly it didn't seem quite so absurd. This recipe makes a blender full so have some friends over and have a good time.<br />
<br />
1 container of chocolate ice cream (14 oz)<br />
1 1/3 cups guinness<br />
1/4 cup Bailey's<br />
<br />
1. Put all the ingredients in a blender and, you know, make a milkshake. garnish with whip cream or a sprinkle of coco powder<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-55071430372738466742013-01-17T12:00:00.000-08:002013-03-15T09:01:30.595-07:00Duck Fat Brioche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRQ7iygQgCeq43lsMehPspBbBaY6r5BpkzZkuj8uHKr-JVZIXi0WNBwBQRbcpzgL-lTqBYx5rdKKdfpeftdAAJCVwdagfenShM9y3AkLhe5aDV4ItFdAxyLyXmsIuQkkl0jOkm8wM_qU/s1600/Duck+Fat+Brioche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRQ7iygQgCeq43lsMehPspBbBaY6r5BpkzZkuj8uHKr-JVZIXi0WNBwBQRbcpzgL-lTqBYx5rdKKdfpeftdAAJCVwdagfenShM9y3AkLhe5aDV4ItFdAxyLyXmsIuQkkl0jOkm8wM_qU/s640/Duck+Fat+Brioche.jpg" width="640" /></a></div>
<br />
People go nuts for duck fat and for good reason; it's delicious. This recipe replaces some of the butter with duck fat; it doesn't end up as savory as you would think, and would make great french toast or bread pudding. You end up with a lot of dough. I used 1/4 of it to make rolls with a dried fruit filling, and the rest to make the loaf. Either version makes a delicious breakfast.<br />
<br />
Starter<br />
2 1/4 tsp dry active yeast<br />
1/2 cup warm milk<br />
1 cup AP flour<br />
1 tbsp sugar<br />
<br />
Dough<br />
6 eggs<br />
1/4 cup warm water<br />
2 tbsp sugar<br />
1 1/2 tsp salt<br />
1 cup butter, at room temperature (2 sticks)<br />
1/2 duck fat, at room temperature<br />
AP flour (lets say maybe 4 cups)<br />
<br />
For the fruit fillings<br />
6 oz dried figs<br />
4 oz prunes<br />
3 tbsp honey<br />
2 tbsp ground almonds<br />
1 1/2 tbsp dark rum<br />
1/2 tsp ground cinnamon<br />
1/4 tsp ground pepper<br />
pinch of salt<br />
<br />
1 egg beaten with 1 tbsp water<br />
demerara sugar<br />
<br />
For the starter<br />
1. Mix the yeast, milk, and sugar together and let sit for 5 minutes. In a stand mixer with the paddle attachment, mix in the flour. Let it rise, covered, for at least 2 hours.<br />
<br />
For the dough<br />
1. Mix the eggs and warm water together.<br />
2. Put 2 cups of AP flour in the work bowl of a stand mixer with the paddle attachment, slowly drizzle in 2/3 of the egg mixture with the mixer on low speed to make a batter. add in the salt and sugar.<br />
3. Work in the butter and duck fat into the batter slowly, bit by bit.<br />
4. Slowly drizzle in the rest of the egg mixture.<br />
5. Switch to a dough hook attachment, adding in about 1/2 a cup at a time, work in the AP flour until you get a soft elastic bowl of dough. It'll be somewhat softer than most bread doughs because the duck fat is so liquid-y at room temperature.<br />
6. Knead the starter and the dough together until completely homogenized. It's easier to do this with a combination of your hands and a bench scraper.<br />
7. Let rise in a greased bowl, covered until doubled in size, about 2 1/2 hours. punch down and then chill in the fridge for at least 30 minutes so the fats have a chance to harden up.<br />
<br />
For the filling<br />
1. Simply put all the ingredients for the fillings in a food processor and process until it makes a chunky paste. This should be enough to fill about 1/4 of the dough.<br />
<br />
For the Fruit Filled rolls<br />
1. Take a bit of the dough, roughly the size of half of a fist. Roll it out into a circle<br />
4-5 inches wide. Place about 1 1/2 tbsp of the filling in the center (one of the spring loaded fishers is great for this). Wrap the dough around the filling and squish/twist it to make a seal.<br />
2. Let rise for 30-45 minutes on the pan you are gonna bake them on.<br />
3. Snip the top with kitchen shears to make a shallow X. Brush with the egg wash and sprinkle with the demerara sugar. Bake at 375 until golden brown, 15-20 minutes<br />
<br />
For the loaf<br />
1. Divide the dough into 9 pieces, rollin each out into a snake the length of the loaf pan. place them in the pan, 3 across, 3 stacks high. (a roll out a bit of the dough, cut it into strips and decorate the top with a lattice pattern, it makes it look way impressive)<br />
2. Let Bench proof for 45 minutes.<br />
3. Brush with the egg wash and sprinkle with the demerara sugar. Bake at 375 until golden brown and a bamboo skewer comes out clean, about 50 minutes, turning it halfway through the baking time.<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-6021410125672758712013-01-15T14:42:00.001-08:002013-03-15T09:00:40.066-07:00Olive Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrjrAEV3tdFyZB3edWeFCFmx-7BddxvRRSYRnSP5VsbkeRYEfFp1Ha_oYr1Fk9xCvZ5EffjVvKWu2Ygp1amPYo7jylNPR__qImKwbcwcEc7sVAuwgNEL6aQL4UZPAtvhStiBhlHYjE5E/s1600/Olive+Fried+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrjrAEV3tdFyZB3edWeFCFmx-7BddxvRRSYRnSP5VsbkeRYEfFp1Ha_oYr1Fk9xCvZ5EffjVvKWu2Ygp1amPYo7jylNPR__qImKwbcwcEc7sVAuwgNEL6aQL4UZPAtvhStiBhlHYjE5E/s640/Olive+Fried+Rice.jpg" width="640" /></a></div>
<br />
I didn't know that they used olives in Asian cooking but evidently Keith's mom makes this a lot. The preserved olives can be found in Chinese supermarkets. They don't really taste like olives so don't try to replace them with normal olives. They're salty and replace the soy sauce you normally add to fried rice.<br />
<br />
1 1/2 cups leftover cooked rice<br />
4 tbsp preserved olives<br />
1 onion chopped<br />
2 cloves garlic, finely chopped<br />
3 eggs<br />
1 tsp garlic oil<br />
1 tsp ginger oil<br />
1/2 tsp dried chiles slices<br />
6 oz desired protein (shrimp, squid, pork, chicken, beef, bacon), cut into bite size pieces<br />
1 tsp XO sauce to garnish<br />
1 tbsp+ 1 tsp Chinese cooking rice wine<br />
vegetable or some other kind of neutral oil<br />
<br />
<br />
1. Beat the eggs with 1 tsp of the rice wine and a pinch of fine grained salt. Scramble them over medium heat until cooked through and set aside. Once cool, roughly chop the egg into bite size pieces.<br />
2. Add a tsp of oil to a large frying pan or wok over high heat. add in the garlic, dried chiles, and onion, stir fry until fragrant. add in the protein and stir fry until cooked through (if you are using bacon you should pre-cook it).<br />
3. Add in the rice, olives, garlic oil, ginger oil,and 1 tbsp rice wine. Stir fry until the protein and aromatics are thoroughly integrated and the rice is heated through. Stir the cooked egg in an serve with a bit of xo sauce if you like.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-16477347103190947962013-01-14T11:29:00.002-08:002013-03-15T09:01:41.392-07:00Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHieqfLkwBtBuoQF6k24DBRoNu_7ZUjVOcVoBwIyhKdrlAUNx7GrsiIuBMVQGpPTLRBdbDSRFMY3wY8GOVQd1lXJ21C1dT1IPfZgim0i2EUhfz7XqEt1KmlMPG2uXyXXb2b9topjuIBo/s1600/Mac+n+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHieqfLkwBtBuoQF6k24DBRoNu_7ZUjVOcVoBwIyhKdrlAUNx7GrsiIuBMVQGpPTLRBdbDSRFMY3wY8GOVQd1lXJ21C1dT1IPfZgim0i2EUhfz7XqEt1KmlMPG2uXyXXb2b9topjuIBo/s640/Mac+n+cheese.jpg" width="640" /></a></div>
<br />
My brother loves macaroni and cheese, or rather he loves my mom's macaroni and cheese. It does taste good but the thing that's really amazing about it is that it tastes nothing like cheese. She uses so much shredded cheddar in it and for the life of me I have no idea how she sucks the cheese flavor out of it but I digress. This is MY macaroni and cheese and you can definitely taste the cheese. It's based loosely on a german cheese spread called obatzda.<br />
<br />
8 oz Brie or camembert<br />
12 oz shredded cheese (a mixture of cheddar, gouda, and or mozzarella, smoked or not smoked, whatever you like)<br />
2 tbsp butter, room temperature<br />
4 oz cream cheese, at room temperature<br />
4 slices thick cut bacon<br />
1 tsp mustard<br />
1/2 tsp pepper<br />
1 clove garlic, finely chopped<br />
1/4 tsp freshly grated nutmeg<br />
1/4 cup wheat beer<br />
1 tsp lemon juice<br />
1 egg, beaten<br />
2 leeks, shredded<br />
1/2 lb dried elbow macaroni<br />
3/4 cup panko bread crumbs (or crushed cheese crackers)<br />
salt<br />
<br />
1. cook the pasta in boiling salted water until just shy of al dente (it'll finish cooking in the oven)<br />
2. remove the rind of the brie/camembert, combine in a bowl with the butter, cream cheese, mustard, pepper, nutmeg, and garlic. use a fork to mush them into a homogenized paste. Thin the cheese mixture with the beer and lemon and then mix in the beaten egg.<br />
3. fry the bacon until crispy, remove from the pan, and drain on paper towels. once the bacon is cool enough to handle, chop it into 3/8 inch pieces. in the bacon dripping, fry the leeks over medium heat until softened and take on a bit of color around the edges. set aside to cool.<br />
4. fold in the bacon, leeks, 10 oz of the shredded, and the cooked pasta (when you drain the pasta run cold water over it to cool it off, you don't wanna add anything to the cheese mixture while its still hot.<br />
5. transfer the mixture to a 2 quart casserole dish, top with the bread crumbs and remaining 2 oz of shredded cheese (sometimes I chop up the brie rind and sprinkle that on top too). back at 350 for about 30 minutes or until the top is golden brown<br />
<br />Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0tag:blogger.com,1999:blog-3826645926253845337.post-10556298771297716092013-01-07T09:38:00.001-08:002013-03-15T09:01:17.827-07:00Chocolate Egg Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SW0MzaUQdYOJlarcDmORv2tLHV1J5qJFbsGsOKd9niS1MUvR3vSylXpM_79gXlGDwAwHLNE8F6_1YMNBXlqjzeINMREfC-swKkJWLdG4m8FHI6BjPvx_PBhJ58MstBzNPJMYpqFER28/s1600/Chocolate+Egg+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SW0MzaUQdYOJlarcDmORv2tLHV1J5qJFbsGsOKd9niS1MUvR3vSylXpM_79gXlGDwAwHLNE8F6_1YMNBXlqjzeINMREfC-swKkJWLdG4m8FHI6BjPvx_PBhJ58MstBzNPJMYpqFER28/s640/Chocolate+Egg+Cream.jpg" width="640" /></a></div>
<br />
This recipe developed from me wanting an egg cream but not having any chocolate syrup so I macgyver-ed up some with honey and coco powder which ended up being way better than hersey's. This way you can use better quality coco powder than they'd use in the pre-made syrup. It's important to use dutch-processed (also called sweetened) otherwise it'll be too acidic. You can use any honey but the orange blossom does go quite nicely. If you want it to be non-acoholic, replace the kahlua with coffee and just leave the vodka out.<br />
<br />
<br />
1 tbsp dutch-processed coco powder<br />
1 tbsp orange blossom honey<br />
1 tbsp kahlua<br />
1/3 cup milk<br />
2/3 cup seltzer<br />
vodka to taste (I do 2 tbsp)<br />
<br />
1. in a glass mix the coco powder and kahlua with a fork or small whisk until smooth, stirring in the honey, then milk and vodka.<br />
2. add in ice and stir<br />
3. in a chilled glass add in the seltzer and pour in the coco/milk mixture. serve with a orange spiral.Anonymoushttp://www.blogger.com/profile/03942486552446532653noreply@blogger.com0