Quiche Lorraine

Servings: 4
Preheat: 375
Prep Time: 1 hour
Source: From Julia Child’s Kitchen

Ingredients: 

Pate Brisee, pre-baked in an 8-9″ pie shell
5 or 6 thick slices bacon, cooked and crisp
3 large eggs
1/4 tsp salt
pinches of pepper and nutmeg
1/2 C heavy cream
1 1/2 Tbsp butter

Directions: 

Crumble bacon into the bottom of the pastry shell. Beat up the filling to be sure all is blended and pour enough into the shell to come 1/4 inch from its rim at its lowest point. It is better to use too little than too much, since any overfill will swell up and spill a large part of your custard into the over. Hold the butter over the top of the quiche, cutting it into quart-inch bits and dropped them on the surface.

Place the quiche in the pre-heated oven and set your timer for 15 minutes. Normally the quiche mixture will slowly begin to set, rising about double as it does so; when has risen completely, in 30-35 minutes, and the top is nicely browned, it is done.

Chicken, Leek and Rice Soup

Servings: 4 to 6
Preheat: 
Prep Time: 50 Minutes
Source: Smitten Kitchen

A great chicken rice soup…rice, leeks and garlic make the difference.
Ok to use pre-cooked leftover rice.

Ingredients: 

2 tablespoons olive oil or unsalted butter
2 large or 3 medium leeks, halved and thinly sliced
2 celery ribs, thinly sliced
2 carrot sticks, thinly sliced (optional)
2 large garlic cloves, minced
4 cups chicken stock or broth, preferably homemade
2 cups water
1 pound boneless, skinless chicken thighs
1/2 cup long-grain white rice (I used jasmine)
Big handful chopped fresh herbs (parsley, chives, and dill are favorites here)
Lemon zest and juice
Red pepper flakes (I’m using Aleppo, which is milder) or harissa

Directions: 

Heat olive oil or butter over medium-high heat in a 4- to 5-quart pot. Add leeks, celery, and carrot (if using), salt, and pepper, and cook, stirring, until leeks have softened a bit, about 4 minutes. Add garlic and cook one minute more. Add broth, water, and chicken plus salt (I use 2 to 3 teaspoons of additional kosher salt for barely-salted stock) and many grinds of black pepper and bring to a boil. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through. Remove chicken with tongs and set on a cutting board. Add rice and return the heat to a low simmer, cover with lid, and cook for 15 minutes, until rice is tender. Use two forks to shred chicken into bite-sized pieces and return to the soup to rewarm. Adjust seasonings to taste.

Ladle soup into bowls and finish with some herbs, lemon zest, red pepper flakes (or harissa), and serve
with lemon wedges on the side.

Note: Rice continues to expand in soup so the longer you have the soup sitting, the more porridge-y it will seem.

Creepy Witch Finger Cookies

Servings: 36 cookies
Preheat: 325
Prep Time: 1 hour
Source: https://www.simplysogood.com/creepy-witch-finger-cookies/

Tender crisp butter cookie shaped witch fingers. Creepy Witch finger cookies are a perfect Halloween treat. How can something that tastes this good look so bad?

Ingredients: 

1 cup unsalted butter softened
1 cup powdered sugar
1 egg
1 teaspoon Almond extract
1 teaspoon Vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt (1/2 teaspoon salt, if using salted butter)
3/4 cup whole blanched almonds
green food coloring (few drops)
1 tube red decorator gel or raspberry jam

Directions: 

In a bowl, beat together butter, sugar, egg, almond and vanilla extract; beat in flour, baking powder and salt. Add a few drops of green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes.

Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Squeeze in center to create knuckle shape; using a paring knife or toothpick, make several places to form knuckle.

Place on lightly greased baking sheets or parchment lined baking sheets. Bake in a 325 degree oven for 20-25 minutes or until pale golden. Let cool for 3 minutes.

Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Let cool. Makes about 28 large cigar size cookies. If you only use 1 teaspoon of dough, you will get about 4 dozen cookies.

Puttanesca Sauce – Recipe from the 1980’s

Servings: 4
Preheat: 
Prep Time: 30 minutes
Source: Kathy T2

Serve Sauce over pasta. Sprinkle with parmesan cheese

Ingredients: 

3 Tablespoons olive oil
1 clove of garlic minced
1/2 onion chopped
3/4 lb. plum tomatoes, seeded and chopped
1 yellow bell pepper, cut into 1/2 inch squares
1 red bell pepper, cut into 1/2 inch squares
1/2 cup oil-cured black olives, halved and pitted
8 fresh basil leaves, finely shredded
1/2 tablespoon fresh oregano leaves
1/2 teaspoon red pepper flakes
1/3 lb. arugula leaves
salt and pepper to taste.

Directions: 

1. Heat the oil in a large skillet and saute the garlic and onion until tender, 4 to 5 minutes.
2. Add the tomatoes and cook 4 minutes .
3. Add the pepper and saute until soft, approx. 4 minutes.
4. Stir in the olives, herbs, red pepper flakes.
5. Add the arugula and cook until wilted.
6. Season to taste.

Grilled Sinaloa Style Chicken (Charcoal Grill)

Servings: 4
Preheat: 
Prep Time: 12 hours
Source: https://mysliceofmexico.ca/2020/08/04/sinaloa-style-chicken-ii-on-a-charcoal-grill/

Sinaloa Style Chicken is a well known dish in Mexico, and also in some parts of the United States, from chains such as Pollo Loco™ and Pollo Feliz™. The success of these restaurants resides in their secret marinades, and the spatchcocking of the chickens, a grandiloquent term which means to cut and open a whole chicken into a piece with more or less a uniform thickness, reducing cooking times, and rendering well done legs and thighs without drying out the breasts.

Ingredients: 

1 whole chicken

Marinade:
1 orange, juice only
1 lime, juice only
2 cloves garlic
1 tsp salt
½ tsp oregano
½ tsp pepper
½ tsp cayenne or other ground dry pepper
1 tbsp vegetable oil

Red Sauce:
4 red tomatoes
3-4 red hot peppers
Onion, shallots and/or garlic, to taste
Salt, to taste

Grilled Onions:
1 bunch green onions (preferably knob onions)
1 tbsp oil
Sat to taste

Marinated Cabbage:
2 cups cabbage; washed and shredded
1 cup carrots; washed, peeled and shredded
¼ cup white wine vinegar
Salt and pepper, to taste

To serve:
Lime wedges
Warm corn tortillas
Tortilla chips

Directions: 

Mix all the marinade ingredients; set aside. Prepare the chicken by cleaning and patting dry with a paper towel. Place on working surface, back facing up. To spatchcock, using sharp kitchen shears, cut along either side of the back bone; remove and use for broth or other recipe. Open back sides, so the flesh is exposed, flip skin side up, firmly press down in the middle, to flatten breast halves, and arrange wings and legs widespread.

Place the spatchcocked chicken in a deep container, pour marinade on top, then turn chicken a couple of times, to coat both sides with the marinade. Let rest in the fridge for at least two hours, or overnight. Prepare marinated cabbage by mixing all ingredients in a non-reactive bowl; allow to rest in the fridge for at least one hour before serving, or overnight.

Prepare grill for indirect heat; in a traditional charcoal kettle, place aluminum foil trays along the centre to catch juices from the meat, and fire up charcoal on either side. The spatchcocked chicken may be sliced into halves along the middle of the breast line to fit the grill as necessary. Place chicken on the grill, skin side down, above the trays. Cover with lid and cook for 20-25 minutes, then uncover and flip to bring the skin side facing up, using tongs. Brush green onions with oil and place along the sides of the grill, on direct heat above the coals. Cover again and allow to cook for another 20-25 more minutes, until the meat registers an internal temperature of 165°F (74°C) and the onions are charred.

While the chicken is cooking, prepare sauce. Wash and dry tomatoes and peppers. Remove stems and seeds from peppers; remove stem end from tomatoes and slice into quarters; peel onion/garlic/shallots. Process in the blender with salt to taste until smooth. Transfer to a bowl and reserve.

Once the chicken is ready, transfer to a serving plate and allow to rest for 5-10 minutes. Bring marinated cabbage out of the fridge; arrange grilled onions on a plate, sprinkling with salt, with lime wedges on the side. Serve chicken with warm corn tortillas, tortilla chips, and all of the above side dishes.

Grilled Vietnamese Shrimp Noodle Bowl Recipe

Servings: 4
Preheat: 
Prep Time: 1 hour
Source: https://www.foodrepublic.com/recipes/grilled-vietnamese-shrimp-noodle-bowl-recipe/

Thin rice noodles tend to clump together when cooked. But Andrea Nguyen, author of Into the Vietnamese Kitchen, developed a cool trick that keeps them from sticking too much: Invert a small bowl in the bottom of the colander for the noodles to drape over as they drain. “We’re scrappy, clever cooks,” says Nguyen. The proof is in this complete meal that stretches the main protein (shrimp) with lettuce, cucumbers, herbs and nuts. The bold flavor comes from nuoc cham, Vietnam’s go-to sauce for dipping and drizzling that’s sweet, sour, salty, hot, and savory all at once.

Ingredients: 

5 ounces rice vermicelli noodles, uncooked
1/2 cup water, lukewarm
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chiles, thinly sliced
4 cups green leaf lettuce, cut into 1/4-inch slices
3 cups (about 2) Kirby pickling cucumbers (about 2), seeded and diagonally sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil leaves, torn
1/4 cup mint leaves, torn
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 pound large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onions, cut into 1/4-inch slices
3 cloves garlic, finely chopped
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

Directions: 

1. Cook rice vermicelli noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring
until sugar dissolves.
4. Add lime juice, vinegar, fish sauce and chiles; set aside.
Get the Latest!
By using this website, you agree to our use of cookies. We use cookies to provide you with a great experience and to help our
website run effectively. I Understand
5. Combine lettuce, cucumber and herbs; set aside.
6. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well
combined. Add shrimp; toss to coat.
7. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to
coat.
8. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared.
Remove from pan.
9. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining
shrimp.
10. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat.
11. Add onions and garlic; stir-fry 30 seconds.
12. Return shrimp to pan; stir-fry 1 minute.
13. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving
with about 1 cup noodles and 2 tablespoons chopped peanuts.
14. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.

Salmon Head Soup

Servings: 6
Preheat: 
Prep Time: 1 hour
Source: https://honest-food.net/salmon-head-soup-recipe

Salmon head soup has a more gruesome name than the dish actually is. Yes, it is indeed a fish head soup, and you do use salmon heads to made the broth, but there are no eyeballs, bones or jaws floating around. It is actually a refined, Japanese-style miso soup with noodles. It doesn’t even take very long to make, and this soup is so, so satisfying. You’ll never toss those fish heads again.

Ingredients: 

4 large salmon heads, gills removed
1 small onion chopped, about 1 cup
A 2-inch piece of dried kombu seaweed (optional)
A 3-inch piece of slivered ginger
Salt
1/4 cup 1/4 cup mirin (sweet wine)
Asian noodles somen, udon or rice noodles
1 tablespoon soy sauce
3 tablespoons white miso paste
Chives and sliced chiles, for garnish

Directions: 

Two important things to remember when you use salmon or other fatty fish are 1) to never let this broth boil, or it will get overly fishy and cloudy (think making a tea rather than boiling a soup); and 2) it doesn’t keep well. Eat your fish head soup that evening or the day after. Beyond that, and things can get stinky.

Wash the salmon heads well to remove any blood or gills. Gills will ruin the broth by making it bitter and cloudy. Cover the heads with water in a large pot or Dutch oven. Add the onion, kombu and ginger and bring to a bare simmer. Do not let this boil. Simmer gently for 20 to 30 minutes.

Strain the broth and save the heads. Pick out all the meat from the heads, especially the cheek meat. Reserve in a bowl.

Return the broth to a clean pot and add the mirin. Heat but do not let boil. Add the soy sauce. If the broth still needs salt, add salt — not more soy sauce, as that will make the broth too dark.

Bring another pot of salted water to a boil: This is for the noodles. Cook the noodles according to the directions on the package.

Ladle out some broth into soup bowls. Add a heaping teaspoon of miso (or more) to each bowl and stir to combine. Portion out the noodles to each bowl. Add the salmon meat on top of the noodles. Each person should get at least one cheek. Cover with more broth, garnish with chives and sliced chiles and serve at once.

Bread Recipes

Servings: 
Preheat: 
Prep Time: 
Source: https://www.youtube.com/watch?v=HlJEjW-QSnQ for steps

Ingredients: 

Tartine basic – 75% hydration
o 350+ 25g water room temperature
o 100g starter
o 450g bread flour
o 50g whole wheat flour
o 10g salt

Tartine rye – 80% hydration
o 375+25g water room temperature
o 100g starter
o 415g bread
o 85g dark rye
o 10g salt

Molasses rye
Same as above rye, but thoroughly mix 2 Tbsp of molasses into water before adding starter. Also works with Classic Tartine.

Raisin Bread
Same a classic. 1 1/4 cup raisins in warm water for 30 minutes, then drain. After giving the dough a second turn, add the raisins to the dough, thoroughly working raisins into dough. Complete the bulk fermentation.

White – 75% hydration
Same as Tartine basic, but use 500g of White, no whole wheat.
Add 5g wheat bran

Tartine semolina – 80% hydration
o 375+ 25g water room temperature
o 100g starter
o 350g semolina flour
o 150g bread flour
o 10g salt

Directions: 

Levain preparation the night before Makes 200+g, enough for 2 loaves
50 starter:100 water:50 bread+50 whole flour (1:2:2).
Rise for overnight. Should pass the float test.

Starter refresh steps if starter is almost dead. Numbers are starter:water:flour. Initially use bread flour with 10% rye
Day 1 (if starter is old). | Day 2
7am 1:1:1 (15:15:15) | 7am 1:2:2 (5:10:10)
2pm 1:1:1 (15:15:15) | 1:2:2 (5:10:10)
9pm 1:4:4 (5:20:20) | 1:5:5 (5:25:25)

Fruit Crisp Recipe: Create Your Own

Servings: 8
Preheat: 375
Prep Time: 30
Source: https://www.finecooking.com/recipe/fruit-crisp-recipe-create-your-own

See URL for more info.

Fruits that are in season together make great combinations; think of Bing cherries and apricots in early summer, peaches and berries at summer’s height, and apples and pears in fall and winter. Berries, cherries, and rhubarb, work best when they’re used in combination, either with one another or with other fruit. They’re either too tart or mushy to use on their own.

The topping is my favorite part of the crisp, so I blanket it on thickly. But if it’s too thick, the bottom layer of topping doesn’t really get crisp. The solution I’ve devised is to sprinkle on only half the topping, bake for 20 minutes, sprinkle on the rest, and then bake until done , another 15 to 35 minutes. This way, the first half gets a head start on browning and crisping, so you get less of a gooey layer next to the fruit.

Crisps are best served the same day they’re made, as the topping tends to absorb the fruit’s juices and become soggy. If you fancy it for breakfast, however, you can reheat day-old crisp in a 400°F oven.

Ingredients: 

Topping
1 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
a pinch of table salt
1/2 tsp. ground cinnamon (optional) or 1/8 tsp. grated or ground nutmeg (optional)
8 Tbs. slightly softened unsalted butter

Fruit
6 Cups fruit cut into even-size pieces: 1/2-inch pieces for firmer fruit, 3/4-inch pieces for tender fruit.
2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.
1 Tbs. lemon juice
cornstarch (1 tsp for denser fruit, like apples and pears, 1 Tbs for juicier fruit such as berries, and 2 Tbs. for rhubarb.

Choose one topping add-in (optional)
Oatmeal: 1 cup old-fashioned oats (leftover gets mushy)
Cornmeal: 1/4 cup
Chopped walnuts: 1/3 cup
Chopped pecans: 1/3 cup
Chopped hazelnuts:1/3 cup
Sliced almonds:1/3 cup

Directions: 

Combine flour, brown sugar, granulated sugar, salt, and cinnamon or nutmeg in a medium bowl. With your fingertips, rub in butter that’s been cut into pieces, until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. If you like, mix in one of the topping add-ins (see options below). Refrigerate the topping until ready to use.

Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit (like rhubarb) use more sugar; for sweet, ripe fruit, use less.

In a small dish, dissolve your cornstarch in lemon juice. Pour the cornstarch slurry over the fruit. Use restraint when mixing in spices, extracts, zests, or dried fruit. These ingredients can add an interesting dimension, but too many ingredients muddy the flavor and overwhelm the fruit. Gently toss your chosen flavorings into the fruit.

Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. (You could also divide the fruit into small ramekins for individual crisps; just remember that the cooking time will be shorter). Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes. Serve warm.

Chocolate cocoa-tahini cookies with sesame crunch

Servings: 24 cookies
Preheat: 350
Prep Time: 30 minutes
Source: Dorie Greenspan

David’s favorite cookie – we made it for his 67th birthday.

Ingredients: 

Sesame Crunch
1/4 C (40g) sesame seeds
2 Tbsp white sugar
2 tsp water

Cookie Dough
3/4 cup (102 g) all purpose flour
1/3 cup (28 g) unsweetened cocoa powder (sift if there are lumps)
1/4 tsp baking soda
6 tbsp (85 g) unsalted butter, softened to room temperature
1/4 cup (63 g) tahini
3/4 cup (150 g) granulated white sugar
1/3 cup (67 g) packed brown sugar
1/2 tsp fine salt
1 large egg
6 oz (170 g) finely chopped dark chocolate (or 1 cup chocolate chips)

Directions: 

Line 2 baking sheets with silicon mats or parchment paper. Preheat oven.

Sesame crunch.
Line a baking sheet with a silicone mat, or lightly butter the baking sheet, and place it near the stove. Measure out sesame seeds and place them near the stove. Sprinkle granulated white sugar in the bottom of a small heavy skillet (non-stick is great here), then drizzle it with water. Place the skillet over medium-high heat and allow the sugar to come to a boil. Continue cooking, swirling gently 1 or 2 times to make sure all the sugar is incorporated, until it starts turning color. Once it is pale golden in spots, gently stir it with a silicone spatula until it is evenly amber in color (this will happen quickly, so don’t turn your back), then add the sesame seeds and stir to coat. Once coated evenly in the caramel, scrape the mixture out onto your prepared baking sheet, spread it as thinly as you can manage (don’t worry if it clumps) and let it cool completely. Once cool, finely chop the sesame crunch (you want pieces no larger than a pea) and set aside.

Cookie dough
Whisk the flour, cocoa, and baking soda together in a medium bowl. In the bowl of an electric stand mixer fitted with the paddle attachment, combine butter, tahini, both sugars, and salt. Cream together on medium speed for 2 minutes until creamy and pale in color, scraping down the bowl a few times to incorporate everything. Add egg and cream for another minute or so, again scraping down the bowl.

With the mixer off, add the flour-cocoa mixture all at once and stir on low speed until the dry ingredients are almost but not quite combined. Pour in the chopped chocolate and the chopped sesame crunch, and mix until the dry ingredients have disappeared and the chocolate and sesame crunch are evenly distributed. Give the dough, which will look like frosting, a few turns with a spatula.

Using a medium cookie scoop, scoop out level portions of dough on the prepared baking sheets, leaving about 2″ between each cookie (they will spread in the oven!). Bake in the preheated oven for 13-15 minutes, rotating the pans top to bottom and front to back half-way through baking, until the edges are just set. Allow the cookies to rest on the cookie sheet for 5 minutes and then move to a rack.