I might need to try this for Easter.
Chocolate Snack Cupcakes Recipe by Tasty
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Category Archives: recipes
Buttermilk pancakes
Adapted from the Buttermilk Pancakes recipe.in The Joy.of Cooking (2000).
Ingredients
- 1½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cup buttermilk
- ½ cup whole milk or half & half
- 2 large eggs
- 4 tbsp unsalted butter, melted
- 1/tsp vanilla extract
Instructions
Note: Use a wide 2 quart measure for the batter to pour directly on the griddle for less mess.
Combine dry ingredients in a 2 quart bowl, and whisk to combine.
Combine wet ingredients in a 20 oz bowl.
Preheat griddle to 350°F.
When griddle is hot, pour wet ingredients over dry, and combine with a whisk until just combined. Leave some pea-sized lumps, and do not overwork the batter.
Pour ⅔ cup portions onto griddle in batches, and flip when bubbles start to form. Turn 2 to 3 times until cake is firm and airy.
British-Style Beans on Toast Recipe | Serious Eats
This is perfect as written. I make a batch to freeze in parts, and thaw for a week of breakfasts.
Broccoli & Cheddar Chicken Soup #1
This is a rich broccoli & cheddar soup based on a copycat recipe of a famous artisan bread restaurant chain.
Serves 6-8.
Ingredients
- ½ cup butter
- ½ cup all-purpose flour
- 1 large onions, diced, about ¾ cup
- 1 large or two medium shallot, minced
- 3 cloves garlic, crushed and minced
- ½ cup sherry or dry vermouth
- 4 cups milk, room temperature
- 2 cups chicken stock
- 5 oz garlic & herb cream cheese
- 1 cooked boneless chicken breast, diced, about 12oz
- 4 cups broccoli florets, about 1 head
- 1 medium carrot, peeled and junienned
- 3 cups mild cheddar cheese, grated
- 1 tsp pepper, to taste
- ½ tsp salt, to taste
- ¼ cup fresh chives, divided
- ¼ cup bacon bits, divided (optional)
Instructions
Melt butter over medium high heat, and sauté onions and shallots until translucent and tender, but not yet browned. Add carrots and garlic continuing to sauté until aromatic, about 2 minutes. Add wine and reduce. Sprinkle flour over the vegetables and whisk into a roux.
Slowly add milk stirring continuously to avoid lumps. Add chicken stock and cream cheese stirring to break up lumps.
When the soup is smooth and combined, add broccoli florets and chicken. Simmer until broccoli is softened and chicken is warmed through, about 15 minutes.
Add cheddar cheese in batches, stirring to incorporate. Salt and pepper to taste.
Serve garnished with shredded cheddar cheese, bacon bits and fresh chives.
Pastrami rub #1
Ingredients
- 5 tablespoons fresh coarsely ground black pepper
- 3 tablespoons ground coriander
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon white pepper
- ½ teaspoon ground allspice
- 6 to 8 oz Dijon mustard, reserved
Instructions
Combine dry spices in a bowl or shaker.
Coat brisket with mustard, enough to help the dry spices stick. Coat brisket liberally with dry rub, and allow to stand refrigerated up to 8 hours.
Chocolate Chip Tahini Cookies — Nicole Modic
Interesting. Try this later.
Source: https://www.kalejunkie.com/nicole-modic-blog/life-changing-chocolate-chip-tahini-cookies
Chicken & Andouille Etouffé
This stew is normally made with shrimp instead of chicken.
Serves 8.
Ingredients
- 1½ to 2 lbs chicken breast, diced into 1″ chunks
- 1 lb Andouille sausage, split and diced into ½” pieces
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 ribs celery, diced
- 4 cloves garlic, crushed and minced
- ½ cup vegetable or corn oil
- ¾ cups flour
- 4 tbsp butter
- 1 can tomato paste, 6 oz
- 3 cups chicken stock, divided
- ¼ cup cider vinegar
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp ground allspice
- 1 tbsp dried oregano
- 2 tsp dried basil
- 2 bay leaves
- 1 sprig fresh sage, or 1 tsp dried, ground
- 1 sprig fresh thyme, or 1 tsp dried, ground
- 1 sprig fresh rosemary
- 2 dashes liquid smoke (optional)
- 2 cups water, reserved
Directions
Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.
Prepare a bouquet of fresh herbs, if using.
Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.
Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.
Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.
Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.
Serve over rice.
Adapted from Chicken and Andouille Etouffé by Saveur
Notes on Corned Beef Cures
General ratios by weight for dry cure
- 4.5% salt, 45g/kg
- 1.5% sugar, 15g/kg
- 0.25% PP#1. 2.5g/kg
General ratios for wet cure depend on how the meat will be cooked.
- 5% to 10% brine, 50g/l to 100g/l
- 1.5% to 3% sugar, 15g/l to 30g/l
- 0.32% PP#1, 3.2g/l
Anywhere from a 5% to 10% curing brine is acceptable, 50 to 100g per liter. The meat will “finish” to the seasoning level of the cooking liquid. For a roasted product, use a 5% brine. Nitrite level for the brine should be 200ppm, 4.2oz per US gallon, 0.32% by mass or 3.2g per liter.
PP#1 in grams = 200ppm × product mass in grams ÷ ( 0.0625 × 1,000,000)
Tuscan Soup
Rustic Italian soup in the Tuscan style with sausage, cannellini beans and kale. Serves 8.
Ingredients
- 1 lb Italian sweet sausage, casing removed
- 1 lb Italian hot sausage, casing removed
- 2 cans cannellini bean, 15 oz
- 3 shallots or 1 medium onion, diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1 large potato, peeled and diced
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tbsp olive oil
- 2 bunches kale, stems removed and roughly chopped
- 1 tbsp tomato paste
- 1 tsp ground oregano
- 1 tsp fennel seed
- 1 tsp paprika
- 4 cups chicken stock
- ½ cup sherry or dry white wine
- 5 oz Boursin cheese (optional)
- ½ cup milk or half & half
- Ground black pepper and salt to taste
Instructions
Break up sausage and brown in medium dutch over over medium-high flame to form a strong fond. Sauté diced shallot, celery and carrot until tender, and shallot is fragrant and turning translucent. Add garlic and saute one additional minute, until fragrant. Add tomato paste and stir to combine, one to two minutes. Deglaze with sherry, scraping up the fond.
Add spices, cannellini beans with liquid, potato, kale, bay leaves and chicken stock. Cover and simmer 30 minutes, until carrots and potato are tender. If desired, add Boursin cheese and stir until well combined. Add milk and stir to combine.
Jambalaya #1
Makes 4 quarts.
Ingredients
- ¾ lb chopped bacon, tasso ham or andoullie sausage
- ¾ lb chicken breast, chopped into bite size pieces
- 1 white onion, diced
- 1 green bell pepper, diced
- 2 ribs celery stalk, diced
- 1 can whole peeled tomato, 28oz, roughly chopped
- 2 cups long grained white rice
- 3 cups ham stock or chicken stock
- 2 tbsp tomato paste, about 2 oz
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp ground allspice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp marjoram
Instructions
In a heavy cast iron pot over medium heat, sauté diced bacon until mostly browned and fat has rendered. Combine onion, green pepper and celery with bacon and saute until vegetables are tender and onions are translucent but not browned. Combine remaining ingredients until thoroughly incorporated.
Simmer covered over medium-low heat stirring occasionally until rice is tender, about 45 minutes. Do not let rice char.
Serve with hot sauce.
Cook’s notes
Substitute proteins as preferred with andoullie sausage, tasso ham, shrimp, prawn, turkey or ham or pulled pork.
Substitute boneless, skinless chicken thigh for chicken breast, which may hold up better in longer, hotter braises.
If using tasso ham, reduce coriander, marjoram and thyme by up to a third.