Category Archives: recipes

Shepherd’s Pie #2: Danube Schmaltz

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80/20 ground beef and chicken schmaltz give an unctuous and glossy texture to this rich and savory interpretation of an Irish pub classic. While the recipe only calls for carrot and corn, any vegetables may be added or substituted.

Ingredients

  • 1½ lbs ground beef, 80/20
  • 1 medium onion, finely diced
  • 3 large mushroom caps, coarsely diced
  • 1 large carrot, coarsely diced
  • 1 cup chicken pan drippings, with fat (substitute concentrated, low sodium chicken stock)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Gravy Master (or caramelized vegetable base)
  • 1½ cups frozen corn
  • 1½ inches ginger root, minced. About 2 tablespoons
  • 4 or 5 cloves garlic, minced. About 2 tablespoons
  • 2 sprigs fresh thyme, destemmed and minced
  • 1 sprig oregano, destemmed and minced
  • 1 sprig rosemary, destemmed and minced
  • 1 bunch parsely, destemmed and minced
  • 1 small bunch dill, destemmed and minced
  • 3 tablespoons flour
  • 8 cups instant mashed potatoes
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 2 oz Kentucky Straight Bourbon or Irish Whiskey (house preference)
  • salt and black pepper to taste

Directions

Preheat oven to 400°F, and prepare a 9×13 baking dish.

In a large skillet, sear brown ground beef, and then break up and brown off. Move the meat to one side and add the diced onion and mushroom. Saute separately from the beef until tender. Add minced garlic and ginger, and saute until aromatic, about 45 seconds. Add tomato paste, and combine with vegetables until brick red. Combine with meat and add diced carrot and minced herbs. Saute until water is reduced by three quarters, and dust with flour. Stir flour into the meat and vegetable mixture, and ensure no dry flour remains.

Deglaze pan with 2-4 oz of Kentucky straight bourbon whiskey or Irish whisky.

Add chicken pan drippings, Worcestershire sauce, soy sauce and Gravy Master, and stir to combine. Simmer 5 minutes until the carrot begins to soften. Add frozen corn and stir to combine. Reduce heat.

Prepare 8 cups of instant mashed potatoes, per directions on the carton. Season with white pepper and granulated garlic.

Transfer the meat and vegetable mixture to a 9×13 baking dish and spread to an even thickness. Top with mashed potatoes. Using a fork, draw a criss-cross pattern in the mashed potatoes and dress lightly with olive oil using a brush or spray bottle.

Bake uncovered 30 minutes at 400°F. Optionally, broil on high to toast the top of the mashed potatoes.

Allow to cool 15 minutes before serving.

Sour Gummy candies

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Sour, soft gummy candies formed in a silicone mold.

Ingredients

Gummy syrup

  • 1 package flavored gelatin (3oz)
  • 1 packet unflavored gelatin
  • ¼ cup sugar*
  • 1 tsp guar gum
  • ½ tsp citric acid
  • ½ tsp corn starch
  • ⅓ cup room temperature water
  • ¼ cup corn syrup

* substitute green sugar

Sour sanding sugar

  • 4 tablespoons granulated sugar
  • 1 tablespoon citric acid

Directions

Prepare a silicon candy mold on a sheet tray. Lightly coat the mold with cooking spray or a neutral cooking oil. Wipe excess oil frpm the mold with a paper towel and set aside.

Whisk unflavored gelatin packet into ⅓ cup room temperature water, and allow to bloom for 10 minutes.

Whisk together flavored gelatin, sugar and citric acid to combine thoroughly. In a separate bowl combine guar gum and cornstarch with 2 tbsp cool water to make a slurry.

Combine unflavored gelatin, dry powders, corn syrup and guar gum/corn starch slurry in a small sauce pan. Bring the mixture to a slightly bubbling the mixture over medium-low heat, stirring frequently to prevent scorching. Simmer for 2 to 3 minutes until the liquid is smooth and all sugars have completely dissolved. Remove from heat.

Allow the mixture to cool slightly, and transfer to a heat proof, spouted measuring cup or squeeze bottle. Distribute the hot liquid into the mold and refrigerate 45 minutes to several hours, until the gummies are set.

Remove cold gummies to a parchment lined sheet. Set aside in a cool place with adequate air flow and allow to air cure for 24 hours. Gummies will desiccate slightly and form a tacky skin. Do not use a warm air dehydrator or gummies may melt.

Prepare a sanding sugar by combining 1 part citric acid with 4 parts granulated sugar. Working in batches, toss the gummies in the sanding sugar to thoroughly coat. The sugar will help to keep the gummies from sticking. Adjust the ratio of citric acid in the sanding mix, being g careful not to exceed 3:2 sugar to citric acid or gummies may dissolve.

Store refrigerated up to 2 weeks in an airtight container. Add potassium sorbate to the dry ingredients in ratio to shelf stabilize for longer term, unrefrigerated storage.

Auntie Jo’s pasta salad

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  • 1 cup mayonnaise
  • 1 lb cooked pasta
  • 2 carrots, minced
  • 2 celery stalks, minced
  • ¼ large red onion
  • ¼ poblano
  • ¼ yellow bell pepper
  • Cracked himilayan salt to taste
  • Cracked black pepper to taste
  • 3 to 4 cloves fresh garlic, smashed & minced
  • Juice of ½ lemon
  • 2 sprigs fresh thyme
  • 1 sprig Fresh basil
  • 1 sprig Fresh rosemary
  • 1 sprig Fresh Greek oregano
  • 1 sprig Fresh mint
  • Sprinkle red pepper flake

Egg Bites #2

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Savory, muffin-sized quiche bites prepared without dairy, gluten or soy.

Egg Bites
Egg bite mini quiche

Use a large measuring cup or graduated pitcher to distribute batter evenly. One liter (1000mL) of batter makes 12 bites using a standard muffin tin. Serves 4 to 6.

Ingredients

  • 500mL eggs (approximately 10)
  • 4 slices thick-cut bacon, diced (about 1 cup)
  • ½ red bell pepper, diced
  • 1 medium shallot, diced
  • 3 clover garlic,.smashed and minced
  • 1 cup plain white rice, cooked, dried and chilled
  • 2 tbsp 1:1 gluten-free flour substitute
  • 1 sprig fresh chives, doced (about 2 tablespoons)
  • 1 sprig fresh rosemary, minced
  • 1 sprig fresh thyme, minced
  • 1 sprig fresh parsley, minced
  • 1 teaspoon salt

Directions

Clean and lightly oil a nonstick muffin pan with olive oil or another high temperature neutral oil. Preheat oven to 375°F.

In a 10″ skillet, brown the diced bacon until it is slightly crisped, browned and several tablespoons of fat have rendered. Add the diced red pepper and shallot, then saute until tender, about 6 minutes.

While the peppers are cooking, scramble approximately 10 eggs with salt to make 500mL of batter. Whisk in fresh herbs and rice, breaking up any stubborn clumps with the whisk.

When the peppers and shallot have mostly sweated out, add the garlic and saute one more minute until the garlic is aromatic. Remove from heat.

Working in thirds, add the bacon and peppers from the pan to the eggs while stirring continuously to prevent the eggs from cooking. Combine thoroughly, adding up to 2 tablespoons of gluten free flour substitute to thicken.

Using a spoon, distribute the batter among the muffin cups, filling to approximately ¾ full, and ensuring even distribution of the solids.

Optional: top muffins with shredded cheese.

Transfer to the oven and bake at 375°F uncovered for 15-20 minutes, until lightly browned and puffy. The muffins are done when a wooden tester pulls clean.

Chewy caramel candy #2

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  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 1 stick butter
  • 14 oz evaporated milk
  • 2 oz light cream
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 sprigs rosemary

Butter, evaporated milk, lemon zest, lemon juice, Rosemary. Simmer 10 minutes and cool

Sugar and corn syrup, heat to 340°F then slowly add liquid, not boiling over.

Return to heat and whisk continuously until the syrup reads 240°F. Pour into a prepared, lined 9×9 pan.

Sourdough Pita

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This recipe is about 76% hydration dough, and does not use extra yeast.

Makes 8 flatbreads.

Ingredients

  • 330g all-purpose flour
  • 12g sugar
  • 12g salt
  • 12g olive oil
  • 230g water
  • 165g sourdough starter

Directions

Add all ingredients to the bowl of a stand mixer. Using a paddle attachment, combine ingredients on low until a rough dough forms. Cover and rest at room temperature 30 minutes.

Using a dough hook attachment, knead the dough on medium-low speed for 5 minutes until the dough is smooth and elastic. Cover and ferment at room temperature for 10-12 hours, or refrigerated for up to 2 days.

Turn out onto floured surface and divide into eight equal portions. Form each portion into a ball and rest 30 minutes.

Preheat a baking steel or pizza stone in the center of an oven to 475°F.

Shape each dough ball into a flat disk between ⅛” and ¼” thick, about 8 inches across. Allowed the shaped disks to dry slightly, then flip damp side up I to the stone or steel. (You may also lightly spritz the underside exposed after flipping to enhance pocketing.)

Bake pitas until lightly browned and puffy, approximately 6 minutes each.

Sourdough sandwich bread

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Similar to store bought white bread. This bread is 54% hydration, and uses no extra yeast.

Makes one 9×5 loaf.

Levain

  • 100g all-purpose flour
  • 100g lukewarm water
  • 35g active sourdough starter

Main dough

  • 400g all-purpose flour
  • 25g malted milk powder
  • 12g sugar
  • 9g fine sea salt
  • 60g (about ½ stick) softened, unsalted butter
  • 170g water
  • 235g levain

Prepare levain at least 5 to 8 hours in advance.

Add ingredients to the bowl of a stand mixer. Using a paddle attachment, combine the ingredients until a rough dough has formed. Cover and rest at room temperature 30 to 90 minutes.

Using a dough hook attachment, knead the dough on medium-low speed until the dough is smooth, elastic and slightly tacky. Cover and allow to ferment at room temperature 10-12 hours, or refrigerated up to 3 days.

Prepare a 9×5 loaf pan, lightly oiling then lining with parchment.

Turn out dough onto a lightly floured surface and release any large gas pockets. Gently flatten then roll the dough into a log, tucking the ends under. Cover and rest 15 minutes. Shape the dough, tensioning the surface by sliding it against the bench. Transfer to the loaf pan. Cover and allow 1-2 hours for a second rise, until the dough is about an inch above the rim of the pan.

Bake uncovered 45-55 minutes at 375°F, until golden brown. Allow to cool at least 10 minutes before slicing.

Tomato bisque

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This is a from-scratch recipe I did up on the fly. Measures are approximate because I never measure these things.

A savory soup that expresses more nearly tomato & roasted red pepper soup than traditional. Reduce the measures for the pepper ingredients by half for a more traditional tomato bisque.

Makes approximately 4 servings.

Ingredients

  • 16oz fresh ripe tomatoes, diced (3 large, 4 medium or 5 plum)
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 6 button or baby bella mushrooms, cleaned and roughly chopped
  • 3 oz dry vermouth or dry white wine
  • 4 cloves garlic, smashed and minced
  • 2 to 3 tablespoon olive oil
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1 sprig fresh basil
  • 1 teaspoon smoked paprike
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika
  • ½ cup half & half or light cream
  • ¼ teaspoon crushed red pepper
  • salt & crushed black pepper to taste

Directions

Finely chop onion, carrot, celery. Coarsely chop mushrooms. Peel, smash and mince garlic cloves.

In a 3 quart saucepan, heat olive oil until shimmering and barely smoking. Add mushrooms and distribute in a single layer. Add a generous pinch of kosher salt to help the mushrooms sweat. Sweat mushrooms until well browned, then add onion, carrot and celery. Saute until tender, 5 to 7 minutes.

Add garlic and saute until fragrant, about 1 minute. Add tomato paste and incorporate. Saute the mixture, stirring constantly until Tue tomato paste is Brock red and fragrant, being careful not to scorch the tomato. Add vermouth and deglaze, scraping any remaining fond from the bottom of the saucepan. Add paprikas and pepper flakes.

Add chicken broth, diced tomatoes and a sprig of fresh basil. Raise to a boil, then partially cover, lower heat and simmer for 30 to 60 minutes, allowing the flavors to meld and the vegetables to break down.

The broth will reduce and thicken. Remove from heat and recover the basil stem and leaves. Puree the soup with an immersion blender. Alternatively, allow the soup to cool and, working carefully in batches, puree with a blender or food processor covered with a towel to avoid splashes.

Return the soup to low heat and add ½ cup half & half or light cream.