Sauce 1/2 cup mayonnaise 2 tablespoons soy sauce 2 teaspoons sriracha, more or less to taste Pancakes 5 large eggs 1 teaspoon soy sauce 1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
Canola oil for frying
1-2 tablespoons toasted sesame seeds
Bonito flakes (optional)
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
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
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.
In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least 1 hour before rolling.
For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of dough if the pie is covered. Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerate.
For a cold pie (e.g. with a filling that doesn\’t need to be baked), move oven rack to the lowest tier and preheat oven to 375°F. Divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Loosely fit aluminum foil over the lined pie dish and weigh down with pie weights, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove the weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and chill according to recipe.
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.
Break the head of cauliflower up into chunks and cut into desired sized pieces.
Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
Store in a sealed container in the fridge up to one week. Serve cold and enjoy!
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)
½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk
Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
Mash bananas until just smooth. Add cinnamon and stir until well blended.
In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
Pour batter into baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
In large sauce pan, melt butter until just golden brown in color.
Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
Once mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.
6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
1 ½ cups marinara tomato sauce (Napolitana) buy it or click here for recipe.
Wash and trim away the tops and bottoms. Remove a small slice so it sits flat and slice lengthwise approx 1/4 inch thick. Line a baking tray with parchment paper and arrange your eggplant slices. Drizzle or brush a little olive oil on each piece of eggplant. Sprinkle the Italian herbs. Bake for 20 min at 350°F – 180°C or until golden brown.
In a mixing bowl, add your ricotta cheese. Add one whole egg. Grate and add a three quarter cup of mozzarella cheese.
Add the grated Parmesan cheese. Chop and add the fresh parsley. Add the zest of one lemon. Season with salt and pepper and mix well.
In a baking dish, line the bottom with one cup of tomato sauce (Marinara).
Remove the eggplant from oven when cooked and leave to cool a few minutes.
Place an eggplant slice on your workbench. Using a tablespoon, scoop out some of the mixture, place it of the eggplant slice and spread it evenly to totally cover. Roll the eggplant slice and place it in your baking dish on top of the sauce. Repeat the process and leave a gap between each roll. Top each piece with the remainder of mozzarella cheese.
Bake for 25 min at 400°F – 200°C or until golden brown.
Using a knife, roll up the fresh basil and shred it. Once cooked, remove from oven and scatter the fresh basil over rollatinis. Leave to cool ten minutes before serving.