Strawberry Drop Biscuits NYTimes

  • 1 ½ cups/190 grams all-purpose flour
  • ¼ cup/50 grams granulated sugar
  • 4 teaspoons baking powder
  • 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
  • 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
  • 6 tablespoons heavy cream, plus more if needed
  • ¼ cup/30 grams unsifted confectioners’ sugar
  1. Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
  2. Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
  3. Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
  4. Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
  5. Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

banana toffee cake from smitten kitchen

You can also bake this cake in an 8×8-inch square (I cut this into 16 small squares) or 9-inch round cake (8 to 12 wedges) single cake layer — do so for 25 to 27 minutes, until until a toothpick inserted into the cake comes out batter-free. I suspect you’re about to ask me why there is molasses and some white sugar in this cake when molasses + white sugar = brown sugar, but I feel that the white sugar keeps the cake from being too gummy and the molasses adds a slightly intense balance that brown sugar does not.

  • 1/2 cup (4 ounces or 115 grams) unsalted butter, melted and cooled slightly
  • 1/4 teaspoon fine sea or table salt
  • 1/2 cup (95 grams) packed dark brown sugar
  • 6 tablespoons (75 grams) granulated sugar
  • 1 tablespoon molasses or treacle
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2/3 cup (170 grams) mashed bananas (2 medium bananas, or about 12 ounces unpeeled)
  • 1/2 cup (120 ml) buttermilk, well-shaken
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 3/4 cups (230 grams) all-purpose flour
  • 4 tablespoons (2 ounces or 55 grams) unsalted butter, cold is fine
  • 1 cup (235 ml) heavy cream, divided (half for sauce, half for whipping)
  • 1/2 cup (95 grams) dark brown sugar
  • 1/4 teaspoon flaky sea salt plus more to finish
  • 1/2 teaspoon vanilla extract

Make cake: Heat oven to 350°F. Coat 12 standard muffin cups in butter or with nonstick spray. 

In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then buttermilk. Sprinkle baking soda and baking powder on batter and whisk until combined and then (don’t skip this), 10 to 20 more times, ensuring that it very well dispersed in the bowl. Add flour and mix only until it disappears. Divide batter between 12 cups.

Bake 14 to 16 minutes, until a toothpick inserted into the cakes comes out batter free. 

While the cakes bake, make the toffee sauce: Combine butter, 1/2 cup of the heavy cream, sugar and vanilla in a larger saucepan than you think you’ll need over medium-high heat and bring to a simmer. Simmer, whisking frequently, for 5 to 7 minutes — the mixture thickens slightly. Add a couple pinches of salt and vanilla. 

… And whipped cream: In a medium-large clean bowl, beat remaining 1/2 cup heavy cream with an electric or you-powered whisk until it forms soft peaks. Don’t add sugar to this; I promise it does not need it.

To serve: Remove one warm cake from the muffin tin and either plate it dome side-up or you can cut the dome off the cake with a serrated knife and serve the cake upside-down, as shown. (You can use the cake tops to pacify hangry people in your kitchen.) Ladle the cake generously with the toffee sauce, finish with a big dollop of the cream and a few flakes of sea salt. Repeat with remaining cakes.

Do ahead: I find whipped cream keeps for many hours in the fridge without a problem, but if you’re worried, you can use this trick to keep it for several days. The sauce keeps for a week or two; it can be reheated in about 20 seconds in the microwave, just until it liquefies, or back on the stove in a small saucepan. The cake keeps for 3 to 4 days at room temperature in an airtight container before seeming stale to me. If you can gently rewarm it before serving, all the better.

best hot fudge sauce from smittenkitchen.com

  • 2 tablespoon (30 grams) unsalted butter
  • 2/3 cup (155 ml) heavy or whipping cream
  • 1/2 cup (170 grams) light corn syrup, golden syrup, or honey
  • 1/4 cup (50 grams) packed dark-brown sugar
  • 1/4 cup (20 grams) cocoa powder
  • 1/4 teaspoon fine or table sea salt
  • 6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in chopped chocolate or chocolate chips. Stir in vanilla.

It’s now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15 to 20 minutes before doing so, if it’s not too unbearable. Pour leftovers into a jar or jars and refrigerate. Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long.

Fettuccine Alfredo from jamie oliver

  • ½ x Royal pasta dough
  • semolina , for dusting
  • 150 ml double cream
  • 150 ml single cream
  • 1 large free-range egg
  • 60 g Parmesan cheese , plus extra to serve
  • 1 fresh truffle or 1 whole nutmeg , for grating
  • truffle oil
  • Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.
  • Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.
  • Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.
  • Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.
  • Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.

Summer Tomato Pudding from Lynne Rossetto Kasper

Tomato Sauce
Good-tasting extra-virgin olive oil
1/2 medium to large onion, cut into 1/4-inch dice
Salt and black pepper to taste
generous pinch hot red pepper flakes
2 large garlic cloves, minced
3 tightly packed tablespoons fresh basil, torn
1-3/4 to 2 pounds good-tasting tomatoes, cored and coarsely chopped (do not seed or peel), or 1 28-ounce can whole tomatoes with liquid
Olive oil for the baking dish
7- to 8-inch piece of baguette, a couple of days old if possible, cut into 1-inch thick rounds

Custard
5 large eggs, beaten
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon freshly grated nutmeg, or to taste
1 cup half and half, or heavy cream
1 cup whole or skim milk
1/3 cup freshly grated Parmigiano-Reggiano cheese

Flavorings
1/3 cup crumbled feta cheese
4 ounces firm, fresh, whole milk sheep or cow cheese, or cream cheese, thinly sliced
10 fresh basil leaves, torn
1/4 cup pitted Niçoise or oil-cured Moroccan olives
1 good-tasting medium tomato, sliced into 1/2-inch rounds, or 1 cup halved, flavorful grape tomatoes

1. Make the tomato sauce: Lightly film a 4-quart saucepan with the olive oil. Heat over medium-high. Add the onion with some salt, black pepper, and red pepper flakes and cook until golden. Stir in the garlic and basil, and cook 30 seconds. Stir in the tomatoes, breaking them up as they go into the pan. Bring the sauce to a lively bubble and cook, uncovered, 10 to 15 minutes or until thick. Stir often with a flat wood spatula to keep from sticking. Taste for seasoning. Cover and set aside 15 to 20 minutes to mellow or refrigerate up to 24 hours.

2. Assemble the pudding: While the sauce cooks, oil an 8-inch square glass baking dish. Preheat the oven to 325ºF. Cover the bottom of the dish completely with the bread slices.

3. Make the custard: In a large bowl, whisk together in a large bowl the eggs, salt, pepper, nutmeg, half-and-half, milk, and Parmigiano cheese. Pour half the custard over the bread and let it soak in for 10 minutes. Sprinkle with 3 tablespoons of the feta cheese, and half the slices of the fresh cheese. Tuck in half the basil leaves.

4. Cover everything with the tomato sauce. Pour in the rest of the custard, scatter the olives over the custard, push the sliced tomatoes and rest of the basil leaves into the custard, cover with the rest of the fresh cheese and sprinkle with the remaining feta.

5. Cover with foil and bake 45 minutes, then raise the heat to 375ºF. and bake 25 to 30 minutes. Finally, uncover and bake another 20 minutes, or until the thermometer inserted near the center of the pudding reads 200ºF. to 210ºF.  Let the pudding rest at room temperature 15 minutes. Serve it hot or just warm.

Makes an 8-inch-square baking dish of pudding and doubles easily. Tomato sauce and custard could be done a day ahead and refrigerated.

between 200ºF. and 210ºF. and then give it at least a 15-minute rest before serving.

 

Vegetarian Butter “Chicken” Instant Pot from twosleevers.com

1 14.5 oz can diced tomatoes
5-6 cloves of garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1.5 cups dry Soy Curls <-Butler foods
1 cup water

To finish
4 ounces butter cut into cubes
4 ounces heavy cream
1 teaspoon garam masala
¼-1/2 c chopped cilantro

Put in tomatoes, soy curls, water and spices and cook at high pressure for 6 minutes.

Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.

Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.

DMV notes–used 1/8 tsp cayenne, 1 tsp grated ginger, less salt and 3 cloves of garlic and served on pappardellelle—perfect

Urvashi Pitre’s Instant Pot Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup heavy (whipping) cream or full-fat coconut milk
¼ to ½ cup chopped fresh cilantro

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
  4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
  7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
  8. Serve over rice or raw cucumber noodles.  Serves four.

Vegetarian Swedish Meatballs from joythebaker.com

For the Meatballs
3 cups cooked lentils (I used green lentils because they told their shape after being cooked)
1/4 cup sautéed mushrooms
1/4 cup onion, finely diced
1 garlic clove, minced
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and 1/2 teaspoon fresh cracked black pepper, plus MORE to taste
1 cup panko breadcrumbs
2 large eggs
1 cup part-skim ricotta
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon dijon mustard
olive oil, for topping

For the Gravy
  1. 4 tablespoons unsalted butter
  2. 3 tablespoon finely diced onions
  3. 1/4 cup all-purpose flour
  4. 3 1/2 cups vegetable stock
  5. 3 tablespoons soy sauce (or tamari)
  6. 1/3 cup heavy cream
  7. salt and fresh cracked black pepper to taste
  8. 1 teaspoon finely chopped fresh thyme and/or fresh sage
  9. 1 cup sautéed mushrooms
  1. *To make the lentils, in a large saucepan bring 6 cups water to a simmer. Add salt (like you’re salting pasta water), crushed garlic clove, wedge of a yellow onion, and a bay leaf to the simmering water. Add 2 cups dried lentils and cook for 25-30 minutes until tender and cooked through. Strain through a colander and discard the garlic, onion, and bay leaf. This method will leave you with extra cooked lentils for salads of dinner.
  2. To make the meatballs, in the bowl of a food processor fitted with a blade attachment, add lentils and mushrooms. Blend and pulse until relatively smooth, about 2 minutes. Mixture will be slightly dry and still a bit chunky. That’s right! Transfer to a large bowl.
  3. To the pureed lentil mixture add onion, garlic, fresh herbs, spices, salt, pepper and breadcrumbs.
  4. In a medium bowl whisk eggs until well combined. Whisk in the ricotta cheese, Worcestershire sauce, and mustard. Add the wet ingredients to the lentil mixture and use a wooden spoon to combine all the ingredients. Stir until all the ingredients are evenly combined.
  5. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
  6. Use a large tablespoon scoop to meatballs onto the prepared baking sheet, leaving 1-inch between each meatball. Drizzle literally with olive oil and bake for 20 to 22 minutes until cooked through and lightly golden on the bottom. Remove from the oven and allow to rest while the rest of the ingredients come together.
  7. To make the gravy, in a large skillet melt butter over medium heat. Add onions and saute until softened, about 3 to 5 minutes. Add the flour and whisk immediately, allowing the butter to absorb the flour and whisking constantly for 1 minute. Slowly stream in the vegetable broth, whisking constantly. The mixture will thicken and then appear thin again once all of the vegetable stock is added. Add the soy sauce. Reduce to medium-low heat and simmer until thickened, about 5 minutes. Whisk in the cream, salt, pepper, thyme, and mushrooms. Simmer until thickened again, about 4 minutes more. Keep the gravy warm over very low heat.
  8. To serve, just before serving, toss lentil balls in warm gravy. Place on a plate alongside mashed potatoes and cranberry sauce. Top the mashed potatoes with cranberry sauce as well. Enjoy warm.
Notes
  1. I find that it’s easiest to make the potatoes and cranberry sauce before the lentil balls and the gravy.

Pecan Pie Bars from slowroasteditalian.com

Crust
1 1/4 pounds (5 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Topping
1 pound (4 sticks) unsalted butter
1 cup light corn syrup
3 cups light brown sugar, packed
1/4 cup heavy cream
2 pounds pecans, chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.  Press the dough evenly into an ungreased 18 by 12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine

the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Yoder’s amish chocolate pie

  • 1 cup sugar
  • 2 1/2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 9-inch baked pie crust (Try my Amish Never Fail Pie Crust recipe above!)
  • Whipped cream
  • Chocolate shavings
  1. In a large sauce pan, whisk together the sugar, flour, and cocoa.
  2. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
  3. Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
  4. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
  5. Top with whipped cream and chocolate shavings.