- 2 cups milk, scalded
- 2 eggs, slightly beaten
- 1/3 cup Grape-Nuts cereal
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 325°F.
- In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
- Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
- Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Serve plain or with cream
- FOR THE STEW
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 medium red bell pepper, seeded and finely chopped
1 teaspoon kosher salt, or more as needed
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
Three 14-ounce cans chunky tomato puree
1/4 cup firmly packed light brown sugar
1/4 cup sherry vinegar
- FOR THE DUMPLINGS
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon unsalted butter, cut into small bits and chilled
3 tablespoons finely chopped basil leaves, plus torn or ribboned basil, for garnish
1 large egg
1/2 cup whole milk
For the stew: Melt the butter in a large saucepan or small Dutch oven over medium-high heat. Stir the onion, bell pepper, salt, dried basil and black pepper; cook, 5 minutes or until tender, stirring occasionally.
Stir in the tomato puree, brown sugar and vinegar. Reduce the heat to medium; let the stew cook while you make the dumplings.
For the dumplings: Whisk together the flour, baking powder and salt in a medium bowl. Work in the butter with your fingertips until the mixture is crumbly. Stir in the 3 tablespoons of chopped fresh basil.
Whisk together the egg and milk in a liquid measuring cup. Pour over the flour mixture and stir just long enough to form a soft, sticky dough.
Bring the stew to a boil over medium-high heat. Use a 1-ounce spring-release scoop or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. Cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top.
Uncover and let stand for 5 minutes. Sprinkle with the torn or ribboned basil and serve warm.
2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt & pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
1 tablespoon olive oil
Hazelnut brown butter sauce
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese
- Preheat oven to 425˚F.
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Removethe dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
1/2 lb. fresh korean noodles
4 tbsp soy sauce
2-3 tbsp garlic/ginger paste
1/4 c sliced mushrooms
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1/2 onion, diced
4 scallions, sliced
snow peas (opt)
1/2 tsp sambal
3 c veggie stock
2 tbsp sesame oil
1-2 min then QR
add green part of scallions after cooking
1 egg (optional) whisked and added to soup, stirring constantly
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
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.
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 ½ cups vegetable shortening, cubed
- 1 egg, beaten
- 1 tablespoon vinegar
- ½ cup water
- 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.
1 medium cauliflower head, chopped
3 large hard boiled eggs
4 strips cooked bacon (opt.)
2 stalks celery
1/4 medium Red Onion
3 tbsp chives
1/2 cup mayo
1/2 tbsp yellow mustard
1/2 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepper
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.