Category Archives: recipes

Chicken tortilla soup #2

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A savory, hearty chicken soup with mild heat. Serves 10.

Ingredients

  • 2 boneless, skinless chicken breast, trimmed
  • 6 cups chicken broth or stock
  • 2 oz dry vermouth
  • 2 oz apple cider vinegar
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, smashed and minced.
  • 1 green bell pepper, cleaned, seeded and diced
  • 2 tablespoon tomato paste
  • 1 can diced tomato, 28 oz.
  • 1 can black beans, drained, 15 oz
  • 1 can whole kernel corn, drained, 15 oz
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon dried cilantro
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Salt & pepper to taste
  • Olive oil

Directions

In a 5 qt pot, heat olive oil over medium-high heat until shimmering. Meanwhile trim and dress chicken breasts, seasoning liberally with salt and ground black pepper. Sear breasts on both sides until golden brown, and a blonde fond has formed. Set aside.

Reduce heat and saute onion, celery and pepper until tender, about 6 minutes. Add garlic and saluted until fragrant, about 1 minute. Add tomato paste and combine, sauteing until deeply ruby colored and aromatic, about 3 minutes. Deglaze with vermouth, scraping up the fond and reduce liquid.

Add chicken broth, spices, vinegar, tomatoes with canning liquid, drained beans and drained corn. Stir to combine and raise heat to high until boiling, reduce heat to medium low and simmer 30 minutes.

While the soup comes to a boil, dice the chicken into bite sized cubes. Add the cubes to the soup in the last 10 to 15 minutes to warm through.

Serve over braised rice with a wedge of avocado, pinch of cheese, sprinkle of tortilla strips or dollop of sour cream.

Buttermilk Brioche

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This is a buttery and flavorful brioche dough recipe suitable for loaves and donuts.

Buttermilk brioche loaf

Ingredients

  • 450 gram bread flour (12% protein)
  • 3 eggs medium size
  • 150 gram sourdough starter 100% hydration
  • 35 grams water
  • 60 gram buttermilk
  • 230 grams butter, cubed and softened (approx 2 sticks)
  • 30 gram sugar
  • 20 gram sea salt

Directions

Prepare a starter and allow to ripen. When the starter passes a float test, combine starter, water, buttermilk, flour, salt and sugar in the bowl of a stand mixer and affixed with a dough hook. With the mixer on low, add eggs one by one until a rough, shaggy dough forms. Rest 1 hour.

With the mixer on medium, add cubes of butter one by one, allowing each cube to completely incorporate before adding the next. Scrape down the sides of the mixer occasionally. The dough should become silky smooth and elastic. Cover with plastic wrap and rest until dough has expanded by 30%, about 4 hours. Performing a stretch and fold approximately each hour until the gluten stiffens.

Cover in an airtight container and ferment refrigerated up to 2 days before shaping.

After fermentation, warm the dough to room temperature and shape. Allow to rise until doubled in size. If baking, brush down with egg white and bake in a 375°F oven 25-30 minutes, until a temperature probe inserted to the center of the loaf registers 209°F. Allow to fully cool before slicing.

Swedish Meatballs (Köttbullar)

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This is a traditional recipe as presented on YouTube’s Alex the Cooking Guy “Swedish Meatballs” episode. The units are converted from the given recipe and adjusted based on observations.

This recipe freezes well for longer term storage. Arrange the finished meatballs in a single layer on a parchment lined baking sheet and freeze uncovered until they will will not stick, about 2 hours.. Seal frozen meatballs in a freezer bag and store up to 2 months. Reheat meatballs from frozen in warm gravy.

Makes approximately 20 meatballs.

Ingredients

This recipe forms a loose, delicate meatball. Be sure to keep the meat mixture cold, and do not over work or the meatballs may crack while cooking.

Meatballs

  • 200 g ground beef
  • 100 g ground veal
  • 100 g ground pork
  • 100 ml bread crumbs
  • 200 ml cream
  • 1 medium yellow onion, finely diced
  • 1 tbsp butter
  • 1 egg (or two egg yolks)
  • 1 tsp salt
  • ½ tsp ground allspice
  • Pinch of ground nutmeg
  • Pinch of ground cloves  
  • 2 tbsp cooking oil, reserved for pan frying
  • 2 tbsp butter, reserved for pan frying

Gravy

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups beef broth
  • 2/3 cup heavy cream, sour cream or creme fraiche
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions

Soak bread crumbs in cream for 5-10 minutes.

Finely dice onion, not quite mincing it. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until onions have become translucent and lightly browned, about 3-5 minutes.

In a large bowl, combine all three ground meats, soaked bread crumbs, egg, spices, salt and cooked onion. Using a wooden spoon or clean hands and keeping the meat as cold as possible, stir until well combined, nearly a pâté consistency. If using a stand mixer use a paddle attachment on low speed, being careful not to overwork. Chill the mixture in a refrigerator or freezer before shaping balls.

Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.

Add 2 tablespoons cooking oil and 2 tbsp butter to the skillet. Add the meatballs in batches and cook until all sides are browned, about 4-5 minutes. Do not overcrowd the pan. Transfer finished to a rack or paper towel-lined plate.

For the gravy, reserve 1 tbsp of fat in the pan and melt 1/4 cup of butter. Do not allow to foam. Dust flour over the butter and whisk until combined into a roux. Cook over medium heat until aromatic and blonde. Add beef broth and deglaze the pan, scraping up browned bits of meat. Add the heavy cream, sour cream or creme fraische and whisk to combine. Bring the mixture to a gentle boil whisking constantly until thickened.

Adapted in part from Alex the Cooking Guy, Swedish Meatballs

Browned Butter & Bourbon Chocolate Chunk Cookies

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Tip: Refrigerate the dough overnight to develop structure and a more complex flavor.

Ingredients

  • 3 sticks unsalted sweet cream butter (345g)
  • 1 3/4 cup light brown sugar packed, (350g)
  • 1/2 cup granulated sugar (100g)
  • 3 Tbsp bourbon (50ml)
  • 2 tsp pure vanilla extract (10 ml)
  • 2 large eggs + 1 egg yolk
  • 4 cups all-purpose flour (500g)
  • 2 tsp cornstarch (8g)
  • 1 1/2 tsp baking soda (6g)
  • 3/4 tsp salt (3g)
  • 2 1/2 cups chocolate chips/chunks (425g)

Directions

Melt butter over medium low heat. Heat the melted butter, swirling occasionally, until it turns amber and gives a nutty aroma. Immediately transfer to a heatproof bowl to halt cooking and allow to cool to room temperature, at least 90 minutes.

Combine browned butter and sugars in a stand mixer with a paddle attachment. Cream the sugars and butter until well incorporated and slightly fluffy. Add eggs and yolk one at a time, allowing each egg to fully incorporate, also scraping down the sides. Add vanilla and bourbon, then mix to incorporate, also scraping down the sides one last time.

Whisk together flour, cornstarch, baking soda and salt in another bowl. Add in thirds to the wet ingredients, mixing slowly so to not incorporate air.

Add chocolate chips/chunks and stir to combine.

Turn out onto cling wrap and seal. Refrigerate overnight to several days to develop texture and flavor.

Baking

Preheat oven to 350°F. Line a baking sheet with parchment.

Scoop out ¼ cup sized balls of dough and place on lined sheet 3 inches apart. Press dough gently to the sheet to flatten slightly. Bake in 350°F oven 10-12 minutes until well browned, turning once. Optionally sprinkle with flaked sea salt while turning.

Allow to cool and set 10 minutes before transferring to a cooling rack.

Adapted from https://sugarspunrun.com/browned-butter-and-bourbon-cookies/

Broccoli & Cheddar Chicken Soup #2

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This is a lighter variety using more commonly available ingredients.

Boneless, skinless chicken breasts are used to develop a fond and enrich the soup base. The chicken may be diced and added to the soup, or served as part of a side dish.

Ingredients

  • 1lb (approx) Boneless, skinless chicken breast
  • 1 medium head broccoli, diced (about 2 cups)
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 ribs celery diced
  • 2 or 3 cloves garlic, smashed and minced
  • 6 cups chicken broth
  • ½ cup dry vermouth
  • 3 tbsp soy sauce
  • 1 ½ cup cheddar cheese shredded
  • ½ cup half and half
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fine ground black pepper, or to taste

Directions

Oil and season chicken breasts. The breasts will be pan seared to create a fond for the soup, and may be diced for the soup or used in a side dish.

Heat 3 tbsp olive oil in a 5 quart pot over medium-high heat. Sear breasts 5 minutes per side until a fond forms. Remove breasts and set aside.

Lower heat to medium and add 2 tbsp unsalted butter, stirring to prevent scorching or browning. Add diced onion, diced carrot and diced celery. Saute over medium heat until softened, about 10 minutes. Clear a space in the middle of the pan and add minced garlic, sauté 1 or 2 minutes until fragrant and soft, but not browned.

Deglaze with ½ cup dry vermouth.

Add 6 cups chicken broth, 3 tbsp soy sauce and broccoli. Raise to a boil, then reduce heat and simmer 25 to 30 minutes, until vegetables are softened.

With an immersion blender, puree broth and vegetables until larger vegetables are reduced. Alternatively, allow the soup to cool and puree in a blender. Return puréed soup to pot and raise heat.

Add Cheddar cheese in handfuls, stirring to combine thoroughly. Slowly add ½ cup half & half stirring continuously.

Serve topped with sour cream, chives, cheddar and/or bacon bits.

Sourdough Buttermilk Pancakes

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This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.

The starter should be unfed.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1½ cups buttermilk
  • 1 large egg, beaten
  • 2 tablespoons melted butter
  • ½ cup milk, reserved

Directions

Preheat a griddle to 350°F.

Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.

Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.

Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.

Basic sourdough bread

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Uses a 100% hydration starter (“mother”) ripened and added to a preferment. Also uses an autolyse to hydrate the flour and encourage gluten formation.

This will make an 80% hydration dough based on 1kg total weight of flour among the starter, preferment and bulk flour.

Makes 2 loaves.

Preferment

  • 150g flour
  • 75mL room temperature water
  • 30g ripened (“fed”) starter

Combine in a bowl and allow to rest until doubled in size

Autolyse

  • 850g flour
  • 650mL room temperature water

Combine gently in a large bowl and rest 30 to 60 minutes. Anticipate the dough to double in size.

Dough

  • Preferment, as above
  • Autolysed flour, as above
  • 70mL room temperature water
  • 20g salt

Dissolve 20g salt into 70mL room temperature water. Add the brine to the preferment and combine by pinching the brine into the sponge.

Add the preferment to the autolysed flour, and combine. Knead the dough for 3-5 minutes until smooth and stretchy.

Leave dough in the bowl to ferment. Fermentation can take as little as 4 hours at room temperature to 12 hours while refrigerated. If refrigerated, allow dough to warm to room temperature before shaping.

Divide the dough and shape. Proof the dough until it has doubled in size, again several hours or refrigerated.

Preheat a cast iron dutch oven in a 480°F oven. Transfer the shaped loaves to the dutch oven, being carful not to deflate the loaves or injure hands. Slash the tops of the loaves about 1cm deep with a sharp knife or baker’s lame, and cover the dutch oven. Bake covered 30 minutes at 485°F. Uncover the dutch oven and bake an additional 25 minutes at 450°F until well browned.

Cool 30 minutes on a rack before slicing.

Cracked Hominy Corn Porridge

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Not as smooth as traditional corn grits made from polenta or coarse ground corn meal. This recipe uses cracked hominy corn which needs to be soaked overnight, or simmered.for several hours in a slow cooker or pressure cooker.

Prep time: 8 hours

Cooking time: 1 hour

Ingredients

  • 1 part cracked hominy corn
  • 2 parts water (or broth)
  • 2 parts milk or half & half
  • Pinch of salt
  • 1 tbsp butter per cup of hominy

Directions

Combine 1 part cracked corn with 6 parts water and a pinch of salt in a medium bowl, and allow to soak 8 hours or overnight.

Drain and rinse soaked corn. Combine with 2 parts water and 2 parts whole milk. Milk may be substituted entirely or in part with half & half for a creamier product. Add a pinch of salt. Raise to a boil, then lower heat and simmer for 1 hour until corn is soft. Remove from heat and stir in butter.

Serve immediately with honey or syrup, or transfer to a mold and chill.

Adapted from Cooking Methods for Cracked Hominy Corn (Maíz Trillado)

Cookies-n-Cream Icebox Cake

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An easy, no-bake cake recipe oozing with rich cookies-n-cream flavors. Made from whipped cream and chocolate wafers and then refrigerated, the cookies absorb liquid from the cream to become soft and cake-like while the cream thickens.

Ingredients

  • 2 boxes Nabisco Famous Chocolate Wafers (9oz ea.)
  • 1 pint heavy cream
  • 1½ tablespoon confectionary sugar
  • 1½ teaspoon vanilla extract

Directions

Try to source two boxes of unbroken wafers. Broken wafers can still be used in to center of the cake.

Combine cream, sugar and vanilla in the bowl of a stand mixer. With a whipping attachment, start mixer on medium-low speed until cream begins to thicken, to prevent splashing. Increase speed and whip cream until soft peaks form. Reserve up to ⅓ of the whipped cream for frosting cake,

Assemble the cake. Place a generous tablespoon sized dollop of cream on the flat underside of each cookie. Press the cookies down on top of the cream, working in layers to your desired pattern (6 point star with a center stack, pictured.) When all of the cookies are used, frost the cake with the reserved whipped cream.

Refrigerate 8 hours, or overnight until the cookies take on a cake-like softness.

Serve chilled. Keep tightly covered up to 1 week.