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  1. Not very much like a regular cheesecake in texture - this one is more custardy and creamy. It's the easiest cheesecake I ever made. Amount for a 6" wide cake pan. For an 8" pan, double the ingredients. 300g cream cheese 110g sugar 2 large eggs 150g full fat cream (I think it could also work with sour cream or mascarpone if you'd like a tart cheesecake) 2 tsp vanilla extract 1/4 tsp salt some grated nutmeg apx 1/3 tsp fine orange zest 30g flour Most recipes suggest that you line the cake with a parchment paper, so that it covers the sides as well and ends above the pan, this allowes for easy removal of the cake. I opted to use a spring-form pan, brushed with butter, but this requires that your pan is stick and leak proof! Heat oven to 220C, no water bath needed. In a wide bowl, beat sugar and cream cheese. Add eggs and mix well. Mix in the cream, vanilla, salt, nutmeg and orange zest. Sift in the flower while gently folding, until evenly distributed. Pour into the pan. Bake for 35-45 minutes, the cake needs to rise and become very dark (some say black, but I find it to be too much). Avoid over baking, so that the center stays custardy. If you'd like, you can under bake so that it turns out creamy. Remove from the oven and let chill completely before removing from the pan.. Refrigerate to cool. It's best serve slightly below room temperature, so l suggest you let it warm up if refrigerated overnight. Serve with brandy!
  2. I live in a garlic deprived household because one of my housemates is deathly allergic to all garlic and onions. Sometimes I just want some garlic to munch on and raw garlic is just too much. So I set out to make a garlic snack and this is what I came up with. It is sweet with a little bit of sour, soft without being mushy and very, very garlicky. I can see the remaining syrup as a dip for potstickers or a great inclusion in a stir fry sauce. Candied Garlic 2 heads of garlic, peeled 1 cup water 1/2 cup sugar 2 tablespoons dark soy sauce 1 tablespoon Chinese black rice vinegar 15 G ginger, sliced thinly 1 star anise Peel the garlic and place in the freezer overnight. Remove the next day and thaw completely. Combine the ingredients for the syrup in a small saucepan and bring to a boil stirring until the sugar dissolves. Reduce the Heat and simmer very slowly for 30 minutes. Add the thawed garlic and continue to simmer for 15 minutes. Let the garlic cool in the syrup and it is ready to eat. Note: I suppose that this could be made with regular rice vinegar but the black vinegar gives it in rich, smoky flavor. I suppose that if I just had the rice vinegar that I would add a drop of smoke flavoring. This is the vinegar that I used.
  3. Makes 12 muffins that can be served either savory or sweet. See also cornmeal biscuits recipe. 175g cornmeal 20g butter 135g AP flour 2.5 tsp baking powder 1/4 tsp baking soda 2 tsp salt 200ml sour cream 35g sugar 1 large egg 90ml whole fat milk apx 250g corn kernels - fresh is best, I sometimes used kernels from grilled corn. Frozen and even canned corn also works great. Optional addition: - Up to 1/2 tsp black pepper (I never skip the pepper) - Chopped chilies of any kind - Chopped scallions - Chopped cheddar cheese - Chopped feta (reduce salt from the muffins) - I guess chopped bacon will be really good - Brush a muffin tin tray with butter, or if you have one, use a silicon muffin tray. - Preheat an oven to 220dC. - Mix flours, baking powder, soda, salt. - Melt the butter, I suggest doing so in a large bowl or pot to which the remaining ingredients can be later added. - Mix in the sour cream, egg, sugar, milk, corn kernels and any other optional addition. - Mix dry ingredients into wet ones just until uniform. Avoid over mixing. - Divide batter among 12 muffin cups. - Bake for 15 minutes until set and golden. - Let cool for at least 5 minutes and release from tray. - For serving: bake again, preferably with convection fan, until deep gold and crisp. Apx 5-10 minutes. - Can be served savory with sour cream, cheese or butter; or sweet with butter or sour cream and honey. - Leftovers / planned-overs can be frozen, preferably after the first bake.
  4. Wet mix: 100g soft butter 280g sugar 2 eggs 250ml cream, full fat 200ml sour cream 60ml milk or coffee or a mixture of the two 1/4 tsp salt Dry mix: 75g good quality cocoa powder 170g flour 1 tsp baking powder 1/2 tsp baking soda Prep: Mix together flour, cocoa, baking soda and baking powder. In a large bowl, whip butter and sugar until fluffy. Add in eggs and whip until smooth. Add in the two creams, milk or coffee, salt. Mix well. Sieve in the flour mixture while gently folding. Pour into a pan, 22-24 cm in diameter. Bake in a preheated oven at 170dC for apx 45-60 minutes. The cake is ready when a skewer leaves with a few moist crumbs. Do not over bake! This cake is very good served warm with ice cream, at room temp, or cold where it becomes fudgey. You can top it with a ganache or whatever you fancy.
  5. My family loves lasagna but I get tired of making it and sometimes I just don't have any lasagna noodles in the pantry. I make a killer pastitsio and I tried spaghetti pie. But to be truthful, we'd rather just have the spaghetti. So when I came across this recipe the other day, I thought it would be worth trying and it was good. Good enough to share. Beef Vermicelli Cake serves: 4 to 6 3 1/4 oz salted butter 1 onion, chopped 1 lb 2 oz ground beef 28 fl oz bottled pasta sauce 2 tablespoons tomato paste 9 oz vermicelli 1/4 cup all-purpose flour 1 1/4 cups milk 1 1/4 cups grated cheddar cheese Preheat the oven to 350°. Lightly grease a 9 inch round deep spring-form cake pan. Melt a tablespoon of the butter in a large deep frying pan and cook the onion over medium heat for 2 to 3 minutes, or until soft. Add the beef, breaking up any lumps with the back of a spoon, and cook for 4 to 5 minutes, or until browned. Stir in the pasta sauce and tomato paste, reduce the heat and simmer for 20 to 25 minutes. Season well. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well. Meanwhile, melt the remaining butter in a saucepan over low heat. Stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper. Spread half the pasta over the base of the pan , then cover with half the meat sauce. Cover with the remaining pasta, pressing down with the palm of your hand. Spoon on the remaining meat sauce and then pour on the white sauce. Sprinkle the cheese on the top and cook for 20 minutes. Leave to stand for 15 minutes before removing from the pan. Cut into wedges to serve. Quick Pasta Sauce (double the recipe) 8 oz ground beef 1/2 small onion, diced 1 garlic clove, minced 14 oz canned diced tomatoes 1/2 teaspoon ground oregano 1/2 teaspoon dried basil 1 1/2 tablespoons dry vermouth or red wine Salt and pepper to taste Combine ground beef, onion, and garlic in a skillet and saute until no longer pink. Add the remaining ingredients and simmer on low heat until most of the moisture has evaporated. At this point, season with salt and pepper to taste. Since my family loves cheddar cheese I made it just as is and it was a big hit, however I think that I will try it the next time with mozzarella and Parmesan. If you don't have a springform pan, I don't see any reason at all that this can't be made in a casserole dish and served like lasagna.
  6. Blueberry Pie My grandmother made this pie. My mother-in-law makes this pie. Why, do yo ask, did you include this as a "main course." Simply because it can be a main course. Especially good for breakfast. The blue berries I made this with are picked by us, in the wild of the Northern NN cabin so documented in "The Cabin" thread on the Heartland forum. The plants are amazing in that they grow in almost no dirt, perched on granite outcroppings that have been recently logged. Unlike supermarket blueberries, these are small, and pack a powerful flavour-punch. This pie is unique in that it features both cooked and raw berries; sweet of the cooked, punch of the raw -- both in terms of taste and texture. It was a winner at a recent Twin Cities EG gathering, accompanied by Betts bitter orange ice cream. Betts ice cream did make a better match than the traditional whipped cream, and made a blueberry pie lover out of those who were skeptical. Cabin viewings and activities noted in recipe are optional. Note: If you use frozen berries, this pie will be runnier, but still good. This recipe comes from a very faded card in my great grandmother's recipe box (which is MINE). Spidery handwriting and all. 3/4 c Sugar 3 T corn startch tidge of salt (1/8?" tsp) 1/4 c water 4 c blueberries (divided) 1 T butter 2 T lemon juice 1 pre-baked 9" pie crust Combine sugar and cornstarch and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat (stir constantly while looking lovingly at the lake) until mixture comes to a boil. It will be quite thick and clear. Remove from heat, add butter and lemon juice. Set aside and let cool. Go out on dock and have a cocktail. Return to cabin, place 2 (or more) cups of blueberries into pie shell. Top with cooked berry mixture and chill. Serve with whipped cream or ice cream. Or just a glass of milk. Keywords: Vegan, Dessert, Main Dish ( RG1059 )
  7. Ingredients 4 Strawberry 1 Whole Kiwi 4 tsp Sugar 1 Cup of MilK 3 Mint leaves (Optional) Equipment Blender Measuring Cup Instruction Peel the Kiwi skins of exposing the green part Combine the strawberry, kiwi, sugar and milk in the measuring cup Blend it together in the blender Ontop put 3 Mint leaves as garnishing Enjoy
  8. Manager's note: This and the subsequent posts were split from https://forums.egullet.org/topic/162768-making-savory-tarts-with-vegetables/. I am wondering why you think that I might confuse these preparations with desserts.
  9. When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general. One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful. So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on. Pasta Mish-Mash Ingredients: Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops. Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon! Onions. White onions. We didn’t know they came in other colours. Tomatoes. Scottish tomatoes are surprisingly good. Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense! Pepper. Black pre-ground and stale. Method: Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain. Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season. Serve. Polish Salad During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers. I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients. If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark. Ingredients: Tomatoes Onions Apples Hard boiled eggs Pickled beetroot (store bought and pickled in malt vinegar) Heinz Tomato Ketchup Brown Sauce, preferably HP Sauce. Method: Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together. Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid. Serve Father's 'recipe' coming up next.
  10. This is a recipe that I came up with when I was making choux au craquelin and wanted to fill them with a pastry cream. I had made the pastry cream using the egg yolks but didn’t want to let the egg whites go to waste. I decided to make the egg whites into an Italian meringue, which I thought would be fairly stable. But rather than folding it in to preserve that stability, I was impatient and whipped the pastry cream into the meringue. The result was this loose, soupy mixture that I couldn’t get to stay in a cream puff if I tried. So I gave up and, rather than throw it away, stuck it in the freezer to save it for another recipe. One day I got curious and decided to give it a taste. That was the single best bowl of ice cream I had ever had. I knew I had stumbled onto something, so I’ve tried it with many other flavors and it works almost every time. The texture is kind of somewhere between a gelato and a semifreddo, and for some reason it takes forever to melt. Just remember to abide by this formula and you will always have success: Pastry cream: - 8 oz (1 cup) whole milk (or you can use 6 oz milk + 2 oz heavy cream, 6 oz half/half + 2 oz milk...anything but skim) - 3 extra large egg yolks - 2 tbsp cornstarch - 2-4 tbsp butter, sliced 1. Place butter slices in bowl and set a wire strainer over top. Set aside 2. In a medium saucepan, place your milk (+/- cream) and bring to just below a simmer 3. Meanwhile, in a heatproof bowl set over a towel, whisk egg yolks and cornstarch together until smooth 4. When milk has heated, temper into egg mixture, whisking constantly 5. On medium-low heat, add the custard to the pan and whisk constantly for 3-4 minutes. Custard will go from loose -> shiny and thick -> matte and set. Do not stop whisking as long as mixture is on the heat 6. Once custard is set, scrape out of pan into bowl with strainer. Push mixture through and scrape remaining custard off the bottom of the strainer. Stir the custard into the butter constantly until butter disappears. Set aside. Meringue (apologies in advance for switching from standard to metric): - 300 granulated sugar - 75g water - 100-115g egg whites (from 3 extra large/jumbo eggs) 1. Place egg whites in bowl of a clean stand mixer fitted with the whisk attachment. Set aside. 2. Over medium-high heat, place water and sugar in saucepan and bring to a rolling boil. 3. Turn heat down to medium-low. When mixture hits 115˚C, turn on mixer to medium-high to make egg whites frothy. 4. When syrup reaches 118˚C, remove from the heat and pour into egg whites between the edge of the bowl and the whisk. Do so in a steady stream to avoid splashing. 5. Once syrup has been added, turn mixer to high and whisk until you reach stiff peaks, about 6 minutes Bringing it together: 1. Once meringue is stiff, pour in custard over the top. Turn on the mixer with the whisk attachment to high speed and whisk for 1-2 minutes 2. You’ll know you’ve finished when you pull the whisk out of the mixture and a string of the cream follows it. If you still see peaks when you pull of the whisk, keep beating until flattened and loose. 3. Pour mixture into a bowl and place in a freezer to set up for at least 6 hours. Then, enjoy! As you can see, it’s a straightforward process that is egg-neutral and has a lot of area for customization. My only recommendation is that whatever add-ins you choose, make them 6 oz. That’s just how I did it the first time and every time and the proportion always works. Here's a few variations on the theme that I've done, as well as stupid names I came up for each of them: - Salted Chocolate: add 6 oz of bittersweet chocolate to the butter and mix into custard base. Also add ½ tsp of salt - White Winter: Add 2 tsp vanilla extra/paste to milk and bring to just below simmer. Add 6 oz good-quality white chocolate and 1 tsp white pepper to butter and stir into custard base - Glacé Guac: Add 6 oz mashed avocado and zest of a lime to the butter and mix into custard base. Substitute fresh-squeezed lime juice for water in meringue - Raspberry Romance: Add 1 oz pulverized freeze-dried raspberry and 5 oz homemade raspberry jam1to the butter and mix into custard base. Add 1 tbsp rosewater to meringue 3 minutes into whipping - Lemon Leisure: Grind 1 tbsp lavender buds with spice grinder/mortar and pestle and steep in milk while bringing to just below a simmer. Add 6 oz homemade lemon curd2to the butter and mix into custard base - Citrus Sunrise: Grind 2 tsp fresh cardamom in mortar and pestle and steep in milk while bringing to just below a simmer. Substitute fresh squeezed grapefruit juice for water in meringue. Once custard and meringue are mixed, fold in 6 oz candied grapefruit peel3, chopped - Country Cornbread: Use 4 tbsp butter for custard base and add ½ tsp of salt. For meringue sugar syrup use: 154g honey, 125g sugar, 34g water. Once custard and meringue are mixed, fold in 6 oz gluten free cornbread4, cubed - The Diplomat: add 6 oz dulce de leche and 1 tbsp of soy sauce to custard base, substitute 3-4 tbsp of brown butter - Waterme-ricana: Add 1 tbsp liquid smoke and ½ tsp cinnamon to custard base. Use watermelon juice for meringue liquid and add 6 oz chopped grilled watermelon after combining custard and meringue - Chocolate Chunk: Substitute 30g cocoa butter for the butter in the custard base and add vanilla bean paste to steep. Use 6 oz coarse chopped bittersweet chocolate - Cocoa-Sesame Swirl (pictured below) is the most complex flavor to date. I take the ice cream base and split it in half, one half being sesame-strong, the other half being chocolate-dominant: To make the sesame half, add 2.85 oz of tahini and 0.15 oz untoasted sesame oil to the custard base, and substitute 35g cocoa butter instead of regular butter. A few grinds of fresh sea salt is optional. Heat the mixture in a double boiler to melt the cocoa butter. You will add one half of your pastry cream base to this. To make the chocolate half, make a black sesame praliné with 1.50 oz of black sesame seeds and 1.50 oz of sugar (praliné refers to the process of taking a caramel-nut bark, praline, and grinding it until a paste forms). You should get about 2.50 oz of paste, to which you will add an additional 0.50 oz of cocoa powder and 35g cocoa butter as well as a few grinds of sea salt, not option. Heat the mixture in a double boiler to melt the cocoa butter. Add the remaining half of the custard base to this mixture. Make two separate meringues (this is more accurate and time consuming than making 1 meringue and dividing it in half. But I have 2 stand mixers so :P) and and mix in your custards to each batch in the usual way. I added a little black gel food coloring to the black sesame half. Add dollops to a bowl and swirl with 2-3 figure-8's. 1. Raspberry jam: Take 12 oz frozen raspberries, 2 ½ cups sugar, juice of ½ lemon, and 2 tbsp cinnamon and place in medium saucepan with high walls. Bring to boil on medium-high and then reduce heat to keep mixture at steady boil, around medium heat. Using instant-read thermometer, heat mixture to 215˚F , which should take about 15 minutes. Check gelling by dropping some jam onto chilled plate and look for jam to set up rather than run. Optional: sieve jam to remove seeds. 2. Foolproof lemon curd recipe can be found here 3. Candied grapefruit peel: This recipe is not exact at all. Take grapefruit peels and clean all grapefruit flesh and membranes away from pith. Chop into strips and place into medium saucepan. Cover with water, bring to a roiling boil and boil for 10 minutes. Empty water and repeat 2 additional times. After 3rdboil, measure water needed to cover peels and add the same amount of sugar (to create a simple syrup). Bring mix to boil over medium-high heat, then back head down to keep consistent boil for 45 minutes. Peels should be opaque and look like gems. Drain syrup and lay peel down on wire rack. Sprinkle granulated sugar on both sides and allow to air-dry overnight, best at 24 hours. Store in an airtight container. 4. Gluten-free corn-cake-bread: Based on a genoise sponge: grind coarse cornmeal in food processor and pass through fine mesh sieve to get 125g of fine cornmeal. Preheat oven to 350˚F. Whip 4 room temperature extra large/jumbo eggs (~230-250g) with 125g granulated sugar and 10g honey on high speed until you reach the ribbon stage. Fold in fine cornmeal and 1tsp salt, then 15g melted and cooled butter. Make sure not to be too aggressive so as not to lose volume. Pour batter into 9-inch cake tin lined on the bottom with parchment. Bake for 25 minutes at center rack, remove from oven and let cool for 5 minutes. Run palette knife around cake edge, invert, and allow to cool completely. 5. Easy dulce de leche: put can of sweetened condensed milk in slow cooker and cover with water; place on high for 8-10 hours
  11. I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I posted a photo last week and people seemed to like it, so I made a video of it (link at the bottom). Either way, here's the cream/milk version of the recipe -- and if this has a proper name, let me know. https://www.youtube.com/watch?v=muBHw8SZXwI Fried Gratinated Potatoes / Fried Scalloped Potatoes Milk/Cream version Garlic, 1 or 2 cloves (optional) Herbs: Bay leaf, Thyme, Rosemary, one or all to taste Cream and/or milk, enough to make 2 cups Potatoes, enough to fill whatever sized dish you are using Cheese, optional. Parmesan and Gruyere are good choices Salt, to taste 1. Prepare the garlic and herbs. 2. Add the milk/cream to a sauce pot with the garlic and whatever herbs you will be using. 3. Heat the milk/cream on a low heat to bring to the simmer. Cover and turn off the heat. Leave until it is room temperature then remove the garlic and herb. 4. Peel and slice enough potatoes to fit whatever pan you will. be cooking them in. (You do not need to use all of the sauce. You can keep any leftover in the refrigerator for another version later.) 5. Dip the potato slices in the milk/cream mixture and layer the potato slices in the pan, then add a layer of the sauce and cheese (if using). You can also brush butter or fat onto the each potato layer to deepen the flavor. 6. Cover and bake in a 350F or 180C oven for 1 hour or until the potatoes are done. 7. While the dish is still hot, put a sheet of wax paper over it and set upon it something heavy to weigh it down. Doing this will remove all gaps to make clean layers. This step is optional -- unless you are frying. 8. When the dish reaches room temperature, you can invert and serve or slice and fry. 9. In a pan add whatever fat you will be using and fry slices of the gratin until golden brown. Alternatively, you can broil slices with a lot less oil, be sure to base the slice to avoid burning. Here's the video if you'd like to see.
  12. Hi all!! I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. Thank you! Amy
  13. This was a staple in university because I had no time to cook and no stomach for junk food. I would put everything in the rice cooker and have something warm to eat ready all day long. Here is a video so that you can easily understand: https://www.youtube.com/watch?v=p9UCXQcRQdU One recipe done in a slightly different order gives you two of Japan's easiest rice dishes, this one is called TAKIKOMI the other is MAZE GOHAN 3 cups Rice Shiitake Mushrooms (4 or 5) Seasonal Mushrooms (1/2 - 1 cup) 1 Carrot 1/2 cup sliced Burdock Root (Gobo -- any seasonal vegetable) 1 pack Konkyaku (has no flavor, adds texture, can omit) 2 fried tofu (abura age) (adds texture and protein, can omit) 200 grams Chicken (preferably leg meat) 2 tablespoons Soy Sauce 2 tablespoons Mirin (or 1 teaspoon sugar, 2 tablespoons sake)2 tablespoons Sake (this is said to negate any odor) Salt to taste 3 cups Dashi (note: the amount of vegetables and chicken is not precisely measured but ratio of rice to dashi is always 1 cup rice to 1 cup dashi. And, myself, I'm a bit carb-phobic, so I only use one cup rice.) 1. Wash the rice and set aside. Doing this will partly hydrate the rice which is said to improve the texture and flavor. 
2. Slice the vegetables and set aside. 
(note: some people put the sliced burdock in water to remove bitterness and/or prevent oxidation) 3. Boil the konyaku and 'fried tofu' separately. Drain, slice, and set aside.
 4. Slice the chicken, with skin, into bite sized pieces and add the soy sauce, mirin, and sake. 
 5. Prepare your dashi. 6. Now that all of your ingredients are ready, combine them either in a rice cooker or a deep sauce pan. 
 7. The rice MUST go into the pan first. Make sure it is evenly spread along the bottom.
 8. Place the rest of the ingredients into the pot in any order but do not mix.
 9. Add the dashi. 
 10. Set into your rice cooker. (Japanese rice cookers will have a special setting labeled 炊き込み.)
 11. If you are using a stovetop, without stirring the pot, bring it to a boil then cover and reduce the heat to low. Cook for 13 minutes, then turn off the heat. Do not open the pot. Let it steam for an additional 15 minutes. 
12. Stir the takikomi rice and serve. 

  14. 250-300g dry soba noodles 100g peeled edamame (or peas, or green beans cut into short segments) 300g tofu, cut into small cubes 2 tbsp soy sauce 1.5 tsp sugar 3 small cucumbers, julienned 4-5 small spring onions, thinly sliced 4 garlic cloves, minced apx 4 tsp minced ginger 3-4 tbsp soy sauce 2 tbsp miso paste 2 tbsp sesame paste 4-5 tbsp lemon juice apx 1/3 cup of water dry chili flakes to taste salt to taste Blanch the edamame/peas/beans in salted water and shock in cold water. Drain well. Blanch the tofu and drain. Mix the tofu with 2 tbsp soy and 1.5 tsp sugar and gently heat in a small pot or in the microwave (the heat helps the tofu absorb the marinade). Cook the noodles in plenty of water and wash very well. If not serving soon, mix the noodles with a bit of oil. If serving all of the amount soon, mix all of the ingredients, otherwise, mix the sauce individually and add it to the noodles and vegetables before serving. Add more water as needed to give the sauce a creamy consistency. Scatter some toasted sesame seeds for garnish.
  15. Has anyone else got food-related pet peeves? I've just been annoyed again by somebody on telly saying dulchy de leche, instead of dulthey or dulsey. And then there's the same problem with "choritso"! 😣
  16. Butter braised beef - Dutch "draadjesvlees" This dish has very few ingredients so they should be of high quality. Your beef should be not too lean (nicely marbled with fat). Two other secrets to succes: the flavor of the gravy depends on your patience while browning the beef. You really need to do this very, very slowly. And one other thing, do not be tempted to add any other aromatics. This dish is about the pure flavor of good beef. perfect with brussel sprouts, green beans or braised red cabbage, and mash or steamed potatoes to soak up the lovely gravy. 1 lb stewing beef 75 g butter 2 bayleaves 2 whole cloves salt and pepepr Leave the slab of beef whole or cut into chunks, whatever you prefer. Choose a sauteeing pan that will accommodate all the pieces of beef lying flat. You are going to brown the pieces for a long time, so it's not very practical to do it in batches. Make sure your beef is at room temperature, and season it with salt and pepper. Melt the butter in the pan over moderate heat. When the foam is subsiding slip in the pieces of meat. Now brown them slowly over moderate heat until they pieces are deep brown and the butter is a dark golden brown. As long as the heat is not too high, the butter won't burn. Allow at least 15-20 minutes for the browning process. When it's browned, I like to transfer the pieces and the butter to a pan that is not as good for browning, but better for braising (like a Creuset). But still make sure the pieces of beef are lying flat in a single layer. (If you are making a larger amount and the beef cannot ly flat in the pan, just add enough water to come almost to the top of the meat. Your gravy will be more watery so it might be good to reduce it when the beef is done) Now add the bayleaves and cloves. Add lukewarm water to come almost to the top of the beef. Turn the heat to low (best to use an asbestos mat or something)cover, with the lid very slightly ajar (I use a lid that has a small hole in it) so that some of the steam can escape, and simmer for hours. 3 hours is good, 4 won't hurt. By that time the meat should be so tender that it falls apart into shreds (draadjes - which is where it gets its name, draadjesvlees, thready meat). From the Dutch Cooking thread ( RG1515 )
  17. I had a chicken curry for breakfast several days in a row at the original Killiney's Kopitiam - it was one of the tastiest things I had on that trip, which is saying something. When I got home, I tried to recreate it many times but could never get it right. But I think I did it last time.... even if it's not an exact recreation (I haven't had the real thing in 2 or 3 years), it was really tasty. While I've never written a recipe in RecipeGullet before, I have written recipes down for myself - mostly notes of quantities of ingredients.... this one is difficult for me because I didn't really measure anything while making it - so the quantities are going to be REALLY imprecise - to tell the truth though, I don't think exact quantities matter all that much in this case. Makes 4 meals for 2 people each - I cook the rempah and make the curry itself in one large batch since it's a bit of work, then portion and freeze. While it's not typical, it makes fast and convenient meals for us during the week when we don't have that much time. Because I don't like to freeze and reheat meat, I'll make the curry with everything except the chicken in advance and freeze, then I'll defrost one batch in a pot - once simmering, I'll add the chicken. Rempah: about 10 shallots, peeled, chopped very roughly about 10 cloves of garlic (a little less than a head), peeled, chopped roughly about a 6" piece (or bunch of pieces adding to it) fresh turmeric, peeled, chopped roughly about 5T belacan (dried fermented shrimp paste) 6-8 dried puya chiles, destemmed and seeded, chopped roughly (or snipped with scissors), then rehydrated and drained 4-5 dried thai chiles, destemmed and seeded, chopped roughly (or snipped with scissors), then rehydrated and drained a large handful (how do you like THAT for a measurement!?!) ground coriander a small handful ground cumin a small handful ground fennel 3/4C grapeseed oil (or other neutral oil) 2 stems curry leaves, stemmed 1 3" stick of true cinnamon (not cassia) 2 star anise 3 cloves 2-3T coconut cream Curry: 8 yukon gold potatoes, peeled, quartered and par boiled 4C coconut milk about 1T salt about 1T sugar Chicken (for one meal for 2): 4 chicken thighs (we usually only get the thighs as my wife is not too fond of the legs, and it's a lot juicier than white meat) salt 1/2C water (optional depending on thickness of coconut milk used - the curry shouldn't be thick, but more viscous than water) Method: 1) Traditionally, you would pound the first set of rempah ingredients (without the oil) in a mortar/pestle until a smooth paste - but I don't have the time for that... so I use a blender - the results may not be as good, but it works pretty well. To do this, add all the top section rempah ingredients to a blender jar in order. Blend until smooth. 2) In a deep pot over medium heat, add the rempah paste plus the second set of rempah ingredients and fry until the oil separates out and the paste moves around in a more or less solid mass. You need to constantly stir and scrape to make sure it doesn't burn on the bottom. If you made the paste with mortar/pestle, add oil to the pot first, then add paste when hot. When it's done, it should look like this: 3) Add the potatoes, coconut milk, salt and sugar, and simmer for a few minutes 4) Chill, dividing evenly into 4 portions; refrigerate overnight, and then freeze for later. 5) To make the complete meal, add one frozen portion to a 4 qt saucepan and add 1/2C water (if needed to adjust consistency) - cover and cook over medium heat until simmering. 6) Meanwhile, salt the chicken and let sit until curry is simmering 7) Add chicken to curry and make sure the meat is submerged. Cover, and simmer for about 8 minutes. At this point the chicken should be mostly cooked through - if so, turn off the heat and leave covered for another 5 min. or so while prepping vegetables etc. 8) Eat with french bread to dip into the curry, or Singapore style roti prata.
  18. Honey Butter Japanese Sweet Potato I always serve this dish with Tonkatsu. It is not too sweet and the flavors blend perfectly with the Tonkatsu sauce that is served with the pork. 1 sweet potato 2 tablespoons butter 2 tablespoons honey 2 teaspoons soy sauce 2 tablespoons water 1 teaspoon black sesame seeds Wrap the sweet potato in cling wrap and microwave for 3 to 4 minutes.* Cut into 1 1/2 inch thick strips. Melt butter in a skillet and cook the sweet potato over medium heat. When the potatoes are soft, add the honey, water and soy sauce to the pan. Mix well together and stir just until the liquid starts to turn to a syrup. Top it off with sesame seeds. * Note: Instead of putting this in the microwave, I cut the potato into wedges and cook it in the instant pot for 2 minutes. This can be done a day ahead of when you need it.
  19. For non-Louisianans, this dish has nothing to do with actual barbecue. 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells. 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning (Tony’s or other) 1 teaspoon minced garlic 1 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. Yield: 4 appetizers or 2 entrees Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!
  20. Makes 8large buns. Make the dough 1-3 days ahead of baking. Dough: 380g AP flour 20g whole flour (or more AP flour) optional: 10g dried onion falkes (1 heaping tablespoon) 3g dry yeast 20g sugar (I reduce 10g and add 30g malt syrup) 9g salt 275g room temp water 15g butter, cubed Onion mixture: 2 large onions (350g), finely diced 15g butter (~1 tbpsn) 20g poppy seeds 1/2 tsp salt 3 tsp water Dough prep: Dissolve the yeast in the water. In a mixer (or by hand), mix all of the dough ingredients until a dough forms. Knead for ~5 minutes, then let rest for ~10 minutes. Repeat kneading a total of 3 or so times, until the dough is strong. Cover and refrigerate overnight and up to 3. On day of baking, prepare the onion, mixture: Set aside ~2 tablespoons of the chopped onion. Lightly caramelize the remaining onion in the butter. Add water, salt, poppy seeds and raw onion that was set aside. Chill. Shaping and baking: Prepare two baking sheets with parchment paper. Dust you working surface with flour. Divide dough into 8 equal pieces. Shape each into tight balls. Place each on a dusted towel or surface. I prefer working with semolina rather than flour. Cover and let rise until almost doubled in size, fluffy and very relaxed - for 1.5-2.5 hours. Meanwhile, heat the oven to 240 C. Dust each with semolina and/or flour, lightly flatten, and gently stretch the center, similarly to shaping a tiny pizza, but retaining the air around the edge. Place each on the parchment lined baking sheet, 4 per sheet. Portion the onion mixture on top of the center of each. Bake until fully rised, and lightly browned, possibly with slightly darker spots. Remove onto cooling rack. Brush with butter. Let cool for ~15 minutes. Before serving - return to a hot oven (temperature no critical) and bake for 3-7 more minutes, until they gains a little more color. Serve with cream cheese.
  21. Creamy pasta with a spicy pungent flavor. Best served with a bold red wine or a dark ale. Serves four. Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar. 400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili 400g spinach leaves, stems removed, cut into ribbons Apx 1/4 cup half and half, or a bit less full fat cream 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it Optional: 1/2 to 1.5 tsp honey or dark brown sugar Salt to taste A generous grating of nutmeg Plenty of black pepper Cook mushrooms with some of the butter over high heat until lightly browned. Set aside. Add more of the butter and fry the onion until golden. Add remaining butter, garlic and chili. Fry briefly until aromatic. Cook the pasta very al dente. Drain well. Add it along with the mushroom, spinach and cream. Heat over low flame, until the spinach is wilting. Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste. Add vinegar only if needed, add nutmeg. Plate and grind pepper on top.
  22. Hi, I'm looking for a recipe that uses already cooked and shredded ham hock meat, mainly because I need to know the quantity of the ham needed. The only recipes I can find call for the whole hock to start with.
  23. Brown Butter Muscovado Chocolate Chip Cookies Serves 16 as Dessert. These are for when you want to savor a cookie with depth, flavor, and a thick and chewy texture. If you just need to pacify the kids or cure some late night munchies, use the recipe on the package of chips. It's cheaper and less trouble! Key elements include browned butter, muscovado sugar, and a small portion of whole grain oat flour (which you can make). The method is also important. The butter is melted, not creamed while solid, and the cookies are thoroughly chilled before baking. Oven temperature is also higher than what's typical. You'll also notice a relatively low proportion of chocolate chips. Before you accuse me of heresy, allow me to defend this choice. The cookie itself actually tastes good. This is the one dessert I make with chocolate where the chocolate is not the main event. I didn't want huge amounts of chocolate, or intensely flavored dark chocolate, overwhelming the subtle flavors of the cookie. I've had good luck with Ghiradelli semi sweet chips, or coarsely chopped Callebaut 54% block. If you use chopped chocolate, try not to include too much chocolate dust and fine crumbs. They melt into the batter and turn it into something else. Recipe makes 16 to 18 big cookies 227 g (8 oz) unsalted butter 1.8 g (1/2 tsp) nonfat dry milk (optional) 240 g (2 cups mnus 3TB) AP flour 80 g (3/4 cup) whole grain oat flour* 6 g (1 tsp) salt 4 g (1 tsp) double acting baking powder 2 g (1/2 tsp) baking soda 250 g (1-1/3 cup plus 1TB) light muscovado sugar** 48 g (1/4 cup) granulated sugar 1 egg 1 egg yolk 55 g (1/4 cup) whole milk 10 g (2 tsp to 1 TB) vanilla extract 170 g (1 cup) good quality semisweet chocolate chips *Use food processor to mill whole oats (oatmeal) as fine as possible. This will take a few minutes of processing, with a few of pauses to scrape corners of work bowl with a spatula. sift out large grains with medium strainer. store in freezer in an airtight container. **If you have to substitute regular light brown sugar or another unrefined sugar, substitute the same volume, not the same weight. Turbinado sugar can substitute for the granulated sugar. -Melt butter in a saucepan over medium-low heat. Whisk in nonfat dry milk (if using). -While butter is melting, stir together the flours, salt, baking powder, and baking soda and set aside. -Measure the sugars into a mixing bowl or a stand mixer's work bowl. -Brown the butter: bring to a simmer over medium to medium-low heat. Stir frequently, scraping the bottom, until milk solids brown and liquid butter takes on a rich golden brown color. It may foam up dramatically toward the end. Turn down heat and stir while the foam lightly browns. Don't let the solids turn dark brown or black! Overbrowning will turn the cookies bitter. -Immediately pour the melted butter into the bowl with the sugars. Mix on medium speed, until smooth (there may be some unincorporated liquid from the butter). Do not try to incorporate air. -Add the egg, yolk, milk, and vanilla extract and mix until well combined. This step can be done with a spoon, or with the mixer on low to medium speed. -Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. This step can be done with a spoon, or with the mixer's lowest speed. -Chill the dough for at least 4 hours (and ideally 12 to 24 hours) in an airtight container. If under 6 hours, spread dough thin against sides of bowl to speed chilling. If over 6 hours, pack dough tightly into the bottom. -Heat oven to 375 degrees F. with rack in the middle, or 2 racks in the top third and bottom third. -Scoop in round balls onto parchment-lined, room temperature sheet pans (heavy, rimless cookie sheets or upside down half-sheet pans are ideal), 6 cookies per sheet. I like a heaping scoop with a #20 disher: 1/4 cup / 60g - 70g dough per cookie. Chilled dough will be too stiff to form smooth balls, so don't worry if they're mishapen. Alternatively, if you have refrigerator space, you can form the balls before chilling, keeping them covered tightly with plastic wrap. -Bake for 14 minutes or until done, checking the cookies after 12 minutes. If necessary, rotate the baking sheets for even browning. If you make smaller cookies, reduce baking time. Keep dough and scoop refrigerated between batches. -They're done when they brown around the edges and begin to brown on top. If they cook more than this they'll dry out. Carefully slide parchment/cookies off of hot baking sheet and onto a cool surface (another rimless baking sheet or an upside down half-sheet pan work well) to cool for a couple of minutes. Try not to bump or bend them while transfering; this will cause them to flatten. -With a spatula, transfer to cooling racks. Cool thoroughly before storing in an airtight container. Flavor and texture are best after 12 hours. They keep for several days at room temperature if well sealed. High Altitude (these adjustments were tested at 6000 feet) -Increase flours by 8% -Increase milk by 40% -reduce sugars by 4% -Slightly reduce baking time Keywords: Dessert, Cookie, Intermediate, American, Chocolate, Snack ( RG2108 )
  24. Apx 160 g dried chickpeas, soaked overnight (or one can) 800g sunchokes, washed well and diced (2cm wide) 400g carrots (3 large), peeled and diced (1cm wide) 2 large onions, diced 600g pumpkin, diced (3 cm wide) Apx 3 tbsp worth of fresh rosemary 4 bay leaves 4 tsp nutritional yeast or a little MSG 1 tbsp butter 2 tsp cumin seeds 1.5 tsp coriander seeds 2 tsp fenugreek seeds 3 large garlic cloves, minced chili to taste Apx 2 tsp fresh thyme leaves 2 tsp paprika 1 tsp turmeric salt to taste 200g spinach 2-3 tbsp lemon juice handful of chopped parsley black pepper Cook the chickpeas until tender in salted water. Keep the cooking water. Microwave the carrot cubes on high heat for two minutes. Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite. - Meanwhile, fry onion until browned. Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes). Add chickpeas, sunchokes, carrots, water to cover and salt to taste. Cook until softens to your liking, but not too much. - Meanwhile, fry cumin and coriander in butter until aromatic. Add fenugreek, garlic, chili and thyme. Fry until aromatic. Grind with some salt, add turmeric and paprika. Add to soup. - Add spinach, parsley, lemon and pepper. Adjust to taste.
  25. 500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping: apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned. pictured before broiling.
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