Author Archives: scarp

Broccoli Casserole

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Ingredients

  • 6 cups chopped, fresh broccoli florets
  • 1 (10 3/4-oz) can condensed cream of mushroom soup
  • ½ cup chicken stock
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 4 tbsp unsalted butter, .melted
  • 2 eggs, lightly beaten
  • 1 medium onion, finely diced
  • 1 cup extra sharp cheddar,. grated
  • ½ cup Gruyere, grated
  • 2 tbsp cornstarch
  • Salt & black pepper to taste

Topping

  • 1 sleeve Ritz cracker, crushed
  • 3 tbsp butter,. melted

Creamy Sriracha Sauce

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Inspired by a Wendy’s favorite, now retired.

Ingredients

  • 2 tbsp ranch dressing
  • 2 tbsp mayonnaise
  • 1 tsp Sriracha garlic paste
  • 1 tsp granulated onion
  • 1 tsp cilantro leaves
  • ½ tsp granulated garlic
  • ½ tsp ground ginger
  • ½ tsp lime juice
  • ¼ tsp white pepper
  • ¼ tsp cracked black pepper
  • Salt to taste

Directions

Combine and rest 10 minutes.

Chocolate Chip Cookies (Sourdough discard)

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Ingredients

  • 2 sticks unsalted butter: melted, browned and cooled
  • 75g granulated sugar
  • 125g brown sugar
  • 1 large egg, room temperature
  • 1 cup sourdough starter, unfed
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) large chocolate chips
  • ¼ tsp ground black cardamom
  • ⅛ tsp ground clove
  • ⅛ tsp grated nutmeg

Directions

In a small saucepan, melt and brown butter. Transfer to a cool, heatproof container and allow to cool.

In a large bowl, combine the browned butter and sugars. Mix until well combined and slightly airy.

Add the egg to the mixture, stirring until incorporated.

Stir in the sourdough starter and vanilla extract.

Add the flour, salt, and baking soda, careful to not overmix.

Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to 3 days.

When ready to bake the cookies, preheat the oven to 400°F. Allow the dough to warm to room temp, bit remain workable.

Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)

Bake 6-8 minutes for a chewier cookie. Cookie may be slightly gooey, but will set up as it carries over and cools.

Adapted and rehosted from https://iambaker.net/sourdough-chocolate-chip-cookies/

Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen

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Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig

Ingredients

  • 1½ pounds flank steak
  • 1 tablespoon peanut oil
  • 1 to 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • ½ cup water
  • ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
  • 1 cup Vegetable oil
  • ½ cup cornstarch
  • 2 tsp baking soda
  • 1 tsp sugar
  • ½/tsp salt
  • ¼ teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.

Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.

Heat 1 cup peanut oil in a large pan over medium-high heat.

Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/

German potato salad

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Best served warm, this recipe is savory, sour and herbal. Based on vinegar and mustard, it keeps well at room temperature compared.to.its.mayonnaise and egg-based cousins.

Ingredients

  • 2.5 lbs russet (peeled) or red potatoes (scrubbed), quartered
  • ¼ cup salt, for boiling
  • 6 strips bacon, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, smashed & minced
  • 10 chives, finely chopped
  • 10 sprigs parsley, de-stemmed and finely chopped
  • 1 medium onion, diced
  • ⅓ cup cider vinegar
  • ⅓ cup honey
  • 2 tbsp dijon mustard
  • 2 tsp dill weed
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic
  • ½ tsp white pepper

Directions

Prepare 5 quarts of cold water, salted.with ¼ cup salt. Scrub potatoes, peel if using russet. Quarter into bite sized pieces and add to the pot. Raise to to a rapid boil, then simmer until potato is tender to the fork, about 10 minutes. Drain and set aside.

Add minced bacon to a cold skillet. Raise to medium heat, browning and rendering the fat. Add diced onion and garlic, sauté until tender but not caramelized. Add to the potatoes.

Combine mustard, honey, Apple cider vinegar and spices in a small bowl. Add to the potatoes.

Toss the potato mixture until combined. Add parsley and chive, and toss to combine. Serve warm, or chill and serve cool.

Polish White Borscht Recipe (Bialy Barszcz)

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Idea for easter!

Ingredients

  • 1 pound smoked kielbasa
  • 6 cups water
  • 2 tbsp. unsalted butter
  • 1 leek tough green parts trimmed, sliced
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 1 teaspoon marjoram fresh or dried
  • 2 bay leaves
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons horseradish
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped parsley
  • 4 hard-boiled eggs cut in half or into wedges

Directions

In a Dutch oven or saucepan, cook the kielbasa; pour the liquid and kielbasa into a bowl. Set aside.

Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes.
Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.

Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).

Whisk flour and sour cream together until smooth. Pour the mixture into the soup. Simmer until thickened.

Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and hard-boiled eggs sliced in half or into wedges.

Attributions

Rehosted without the SEO cruft from https://all-thats-jas.com/polish-white-borscht-breakfast-soup-recipe.html