Ingredients:
- 1 cup milk (skim or 1%)
- 2 egg yolks
- 2 cups heavy whipping cream
- 1/4 cup plus 1 1/2 tablespoons cocoa powder (regular or dark)
- 2/3 cup sugar
- 6 oz dark chocolate, chopped
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- mix-ins of your choice (optional)
Directions:
Place the milk in a medium bowl. Set aside. In another medium bowl, whisk the egg yolks. Set aside.
Combine the cream, cocoa powder, and sugar in a large saucepan. Heat over medium-high heat until just boiling. Remove pan from heat. Whisk in the dark chocolate in three additions, making sure the chocolate melts fully before continuing.
Add 3 tablespoons of the chocolate mixture to the whisked egg yolks, 1 tablespoon at a time, to gradually warm the eggs. Whisk together well, then add the rest of the chocolate mixture, whisking constantly.
Return the chocolate/egg mixture to the saucepan. Heat over medium-high heat while stirring constantly, until the mixture thickens slightly. Remove pan from heat.
Pour the chocolate mixture through a fine mesh strainer or sieve into the bowl with the milk. (This is to catch any small pieces of egg that might have "cooked" in the process.)
Stir in the vanilla and salt. Refrigerate, covered, for at least 2-3 hours.
After chilling, pour chocolate mixture into ice cream maker and freeze according to manufacturer's instructions.
Sunday, August 31, 2014
Saturday, August 30, 2014
Hummus
Ingredients:
- 1 can (15 oz) chickpeas
- 3 tablespoons fresh lemon juice
- 2 cloves garlic
- 1/3 cup tahini
- 1/2 cup extra-virgin olive oil (more as needed)
- 1/4 cup water (as needed)
- salt (as needed; 1/4 teaspoon?)
- paprika, as desired
- chopped flat leaf parsley, as desired
Directions:
In a food processor or blender, pulse the chickpeas, lemon juice, and garlic to form a smooth paste.
Add the tahini and oil. Blend until smooth, adding water as needed to adjust the consistency. Season with salt.
Serve garnished with a drizzle of olive oil and sprinkled with paprika and parsley.
- 1 can (15 oz) chickpeas
- 3 tablespoons fresh lemon juice
- 2 cloves garlic
- 1/3 cup tahini
- 1/2 cup extra-virgin olive oil (more as needed)
- 1/4 cup water (as needed)
- salt (as needed; 1/4 teaspoon?)
- paprika, as desired
- chopped flat leaf parsley, as desired
Directions:
In a food processor or blender, pulse the chickpeas, lemon juice, and garlic to form a smooth paste.
Add the tahini and oil. Blend until smooth, adding water as needed to adjust the consistency. Season with salt.
Serve garnished with a drizzle of olive oil and sprinkled with paprika and parsley.
Burritoladas
Paul found a recipe called "tacoritos" but thought these were more like a cross between burritos and enchiladas.
Ingredients:
- 1/4 cup butter, cubed
- 1/4 cup flour
- 2 cups beef broth (plus additional water if needed)
- 3 tablespoons chili powder (substitute some cumin, paprika, onion powder, etc. as desired)
- 1 teaspoon garlic salt (about 3/4 salt)
- 1 lb ground meat (beef, turkey, sausage, or combination)
- 1/4 cup chopped onion
- 1 cup refried beans
- 6 flour tortillas (8 inches), warmed
- 1 1/2 cups shredded Monterey Jack cheese
Directions:
Melt butter in a large saucepan. Stir in flour until smooth. Gradually add beef broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large skillet over medium heat, cook the meat and onion until meat is no longer pink. Drain. Stir in refried beans; heat through.
Grease a 9x13" baking dish. Preheat oven to 350 degrees.
Spread 1/4 cup sauce in the prepared pan. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cheese. Roll up and place seam side down in prepared dish. Top with remaining sauce and cheese.
Bake, uncovered, for 18-22 minutes or until bubbly and cheese is melted.
Ingredients:
- 1/4 cup butter, cubed
- 1/4 cup flour
- 2 cups beef broth (plus additional water if needed)
- 3 tablespoons chili powder (substitute some cumin, paprika, onion powder, etc. as desired)
- 1 teaspoon garlic salt (about 3/4 salt)
- 1 lb ground meat (beef, turkey, sausage, or combination)
- 1/4 cup chopped onion
- 1 cup refried beans
- 6 flour tortillas (8 inches), warmed
- 1 1/2 cups shredded Monterey Jack cheese
Directions:
Melt butter in a large saucepan. Stir in flour until smooth. Gradually add beef broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large skillet over medium heat, cook the meat and onion until meat is no longer pink. Drain. Stir in refried beans; heat through.
Grease a 9x13" baking dish. Preheat oven to 350 degrees.
Spread 1/4 cup sauce in the prepared pan. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cheese. Roll up and place seam side down in prepared dish. Top with remaining sauce and cheese.
Bake, uncovered, for 18-22 minutes or until bubbly and cheese is melted.
Saturday, August 9, 2014
Branana Bread
Holy fiber, Batman!
Ingredients:
- 1 1/2 cups flour (can substitute 1/4c whole wheat flour, I've also used all purpose gf artisan bread flour with 1/4 c as oat flour)
- 1/3 cup wheat bran
- 2/3 cup sugar (I prefer a mixture of brown sugar, maple syrup and lankanto monk fruit)
- 2 T ground flaxseed (original said 1/4 C which was too dense)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups mashed ripe bananas
- 3/4 cup plain yogurt and/or sour cream
- 2 eggs
- 4-5 tablespoons butter, melted (canola oil and applesauce are other possibilities)
- 1 teaspoon vanilla
- 1/2 cup finely chopped walnuts
- 1/2 cup mini chocolate chips
Directions:
In a large bowl, combine the first 8 ingredients.
In a blender, liquefy the next 5 ingredients. Add wet ingredients to dry ingredients; stir until just moistened.
Fold in nuts and chocolate chips.
Spoon batter into a greased 9x5" loaf pan or 8 mini loaf pans. Bake at 350F for 50 minutes (20-25 minutes for mini loaf pans), or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pan to wire rack.
Ingredients:
- 1 1/2 cups flour (can substitute 1/4c whole wheat flour, I've also used all purpose gf artisan bread flour with 1/4 c as oat flour)
- 1/3 cup wheat bran
- 2/3 cup sugar (I prefer a mixture of brown sugar, maple syrup and lankanto monk fruit)
- 2 T ground flaxseed (original said 1/4 C which was too dense)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups mashed ripe bananas
- 3/4 cup plain yogurt and/or sour cream
- 2 eggs
- 4-5 tablespoons butter, melted (canola oil and applesauce are other possibilities)
- 1 teaspoon vanilla
- 1/2 cup finely chopped walnuts
- 1/2 cup mini chocolate chips
Directions:
In a large bowl, combine the first 8 ingredients.
In a blender, liquefy the next 5 ingredients. Add wet ingredients to dry ingredients; stir until just moistened.
Fold in nuts and chocolate chips.
Spoon batter into a greased 9x5" loaf pan or 8 mini loaf pans. Bake at 350F for 50 minutes (20-25 minutes for mini loaf pans), or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pan to wire rack.
Ham and Mushroom Crepes
Ingredients:
- 2 tablespoons unsalted butter
- 1/4 cup minced onion
- 1/4 teaspoon salt (or less if the ham is already well salted)
- 1/4 teaspoon ground black pepper
- 3/4 teaspoons minced garlic
- 2 T flour
- 1 cup ham stock, hot
- 2 T dry sherry
- 3/4 C heavy cream
- 1/2 C grated Gruyere
- 3 tablespoons unsalted butter
- 1 lb mushrooms (such as cremini or portabella), stems trimmed, wiped clean, and roughly chopped
- salt and pepper, to taste (no salt needed if ham is already salted)
- 1/2 lb baked ham, chopped (about 1 cup)
- 3-5 chopped green onions
- 1 tablespoon minced fresh tarragon leaves or equivalent dried
- 12 crepes; see basic crepe batter
- 1/4 cup grated Parmesan
Directions:
In a medium saucepan, melt 2 T butter over medium heat. Add the onions, salt, and pepper. Cook until translucent, no browning. Add garlic and cook for 1 minute. Add the flour; cook, stirring constantly, into a pale blond roux, 2-3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Add the sherry. Bring to a simmer and cook, stirring frequently, until thickened. Slowly whisk in the cream; simmer, stirring, until well incorporated. Add the grated Gruyere; cook until thickened. Remove from heat and cover with plastic wrap to prevent "skinning"; keep warm.
In a large saute pan, heat 3 tablespoons of butter over medium-high heat. Add the chopped mushrooms. Season with salt and pepper. Cook, stirring, until browned and cooked through, about 5 minutes. Remove mushrooms; keep a few for garnish. Add the diced ham to the pan; cook until browned, about 5 minutes. Add the green onions; cook, stirring, for 1 minute. Add the mushrooms and fresh tarragon. Pour about 1/2 cup of the sauce into the mixture (or all of it can be mixed together).
Fill each crepe with the mushroom and ham mixture; fold to shape. Pour about 3 tablespoons of sauce in the middle of a plate, place crepe on top, spoon 1 tablespoon of sauce on crepe, and garnish with mushrooms and Parmesan cheese.
- 2 tablespoons unsalted butter
- 1/4 cup minced onion
- 1/4 teaspoon salt (or less if the ham is already well salted)
- 1/4 teaspoon ground black pepper
- 3/4 teaspoons minced garlic
- 2 T flour
- 1 cup ham stock, hot
- 2 T dry sherry
- 3/4 C heavy cream
- 1/2 C grated Gruyere
- 3 tablespoons unsalted butter
- 1 lb mushrooms (such as cremini or portabella), stems trimmed, wiped clean, and roughly chopped
- salt and pepper, to taste (no salt needed if ham is already salted)
- 1/2 lb baked ham, chopped (about 1 cup)
- 3-5 chopped green onions
- 1 tablespoon minced fresh tarragon leaves or equivalent dried
- 12 crepes; see basic crepe batter
- 1/4 cup grated Parmesan
Directions:
In a medium saucepan, melt 2 T butter over medium heat. Add the onions, salt, and pepper. Cook until translucent, no browning. Add garlic and cook for 1 minute. Add the flour; cook, stirring constantly, into a pale blond roux, 2-3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Add the sherry. Bring to a simmer and cook, stirring frequently, until thickened. Slowly whisk in the cream; simmer, stirring, until well incorporated. Add the grated Gruyere; cook until thickened. Remove from heat and cover with plastic wrap to prevent "skinning"; keep warm.
In a large saute pan, heat 3 tablespoons of butter over medium-high heat. Add the chopped mushrooms. Season with salt and pepper. Cook, stirring, until browned and cooked through, about 5 minutes. Remove mushrooms; keep a few for garnish. Add the diced ham to the pan; cook until browned, about 5 minutes. Add the green onions; cook, stirring, for 1 minute. Add the mushrooms and fresh tarragon. Pour about 1/2 cup of the sauce into the mixture (or all of it can be mixed together).
Fill each crepe with the mushroom and ham mixture; fold to shape. Pour about 3 tablespoons of sauce in the middle of a plate, place crepe on top, spoon 1 tablespoon of sauce on crepe, and garnish with mushrooms and Parmesan cheese.
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