crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3-5 tablespoons ice water
1 lemon, zest finely grated
save 1/4 tsp for filling
goat cheese with mojo verde
blood mary mix from food wine
A f
ew cardinal rules here: This must be made the night before you plan to drink it, so it can sit overnight. Otherwise, the flavors just don’t come together. And while it looks like a long ingredient list, odds are half of them are in your fridge or spice cabinet already.
The good news? Once the mix is made, it’ll last a while in the fridge and pretty much forever in the freezer, so making a Bloody is as easy as adding vodka and celery.
Now, the recipe: In a quart-sized container, pour 23 ounces of tomato juice—the canned kind is just fine here. Add 6 tablespoons of jarred grated horseradish, 2 tablespoons Worcestershire sauce, 6 big dashes of Tabasco, 1 teaspoon salt, 1 teaspoon celery salt, 1/2 teaspoon celery seed, 1 ounce fresh lemon juice, 1 ounce olive brine (just the liquid from whatever green olive jar you have on hand), plus 1 full teaspoon of coarse-ground black pepper.
Stir that all up, let sit overnight and in the morning, get mixing with one of these three recipes.
popcorn ole
Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce
For the crab cakes:
- ¼ cup mayonnaise
- 2 scallions, chopped
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- 2 teaspoons lime juice
- 1 pound lump crabmeat, picked over
- 1 1/2 cups panko breadcrumbs, plus ½ cup
- 2 tablespoons toasted sesame seeds
- salt and pepper
- oil, for cooking
For the tartar sauce:
- ½ cup mayonnaise
- 2 tablespoons chopped pickles
- 2 tablespoons chopped red onion
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.
Mushroom Stuffed Giant Shell Pasta from food52.com
12 jumbo shell pasta
1 cup cultivated white mushrooms
1 cup chanterelles
1 cup oyster mushrooms
2 onions, separated
2 cloves garlic
A few springs of parsley, as desired
1 chile, seeded
1 tablespoon plus 1 teaspoon olive oil, divided, plus more as needed
Juice of 1/2 lemon, divided
Salt and pepper, to taste
1 cup cream (or a mixture of milk and cream)
1/2 cup grated Parmesan, plus more as desired
Cook the pasta according to the package, but reduce the cooking time by 1 minute so that they are al dente. Preheat the oven to 360º F (160º C).
Meanwhile, clean the mushrooms and peel the garlic and onion. Roughly chop the mushrooms and onions. Finely dice the garlic, parsley, and chile.
Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of the olive oil, 1/2 of the onion, and the garlic. Fry for 1 minute. Add the mushrooms, chile, and salt and pepper to taste. Fry for about 5 minutes, stirring occasionally, and add 1/2 of the lemon juice and the parsley. Add more lemon juice if preferred, or discard it (or save the rest for another recipe). Remove the mushroom mixture from the pan and set aside on a plate.
Add the remaining 1 teaspoon of olive oil to the pan and add the other 1/2 of the onion. Fry for 1 minute. Pour in the cream, add salt and pepper to taste, and stir occasionally. Cook for 3 minutes. (If you used milk to dilute the cream, you might want to add a bit of flour or corn starch to make the sauce a bit thicker.)
Meanwhile, fill the al dente shells with the mushroom mix and place in an ovenproof dish. Pour the cream over the shells and sprinkle the Parmesan on top. Place the dish in the oven and bake for about 15 minutes, until the cheese turns golden brown. Serve with a few sprinkles of chopped parsley.
Serves 2 to 4
Pretzels on the Baking Steel
12 oz warm water (110ish degrees)
1 T sugar
2 t salt
1 pkg active dry yeast
22 oz AP flour
2 oz butter
6 c water
1/2 c baking soda
pretzel salt (coarse sea salt will work as well)
1. Pre-heat oven to 450 degrees.
2. Combine water, sugar, salt in a mixing bowl. Sprinkle yeast on top and allow to foam up for about 5 minutes.
3. Add melted butter and flour into mixer, and mix with dough hook for about 4 minutes. The dough will ball up and help clean the sides of the bowl for you, that’s a good sign.
4. Spray a mixing bowl and transfer the dough to that bowl, cover with plastic wrap and proof in a warm environment for up to an hour. You want to see the dough expand a little more than double.
*Chef’s Tip: Spray the top of the dough with pan spray too before wrapping in plastic wrap. This will help you when removing the dough from the bowl and not have any stick to the top.
5. Once your dough has proofed, get it onto a cutting board. At this time, you want to bring water and baking soda to a quick boil to dissolve and turn off. With a bench scraper or knife, portion the dough into 170g for pretzels, 85g for buns. Shape as you wish.
6. Dip your pretzels into the baking soda solution and let sit for about 10-15 seconds. (Traditionally, one would use lye to dip the pretzels in, but we don’t want to poison anyone here). Transfer soaked pretzels onto a baking steel with parchment paper and coat with pretzel salt.
7. Bake for approximately 12 minutes until golden brown and rest for about 3 minutes.
Grab your favorite mustard and dig in, you won’t be disappointed. These didn’t last very long in the test kitchen, believe me. yields 6 medium pretzels/ 12 buns)
Recipe adapted from Alton Brown’s Good Eats
Seared Lima Beans with Roasted Pumpkin Seed, Damaris Phillips
– 1/2 cup pepitas (hulled pumpkin seeds)
– 3 to 4 tablespoons coconut oil
– 16 ounces frozen large lima beans, thawed
– 5 small green onions, greens parts only, thinly sliced
– 1/2 bunch flat-leaf parsley, roughly chopped
– Zest of 1 lemon (about 1 tablespoon)
– Kosher salt
– 3 tablespoons lemon juice
1. Preheat the oven to 350 degrees F.
2. Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.
3. Heat a cast-iron skillet over medium heat. Add the coconut oil and heat until very hot, about 1 to 2 minutes. Add the lima beans and sear on one side until light golden brown, 3 minutes. Add the green onions, parsley, roasted pepitas and the lemon zest. Stir, and saute for 1 to 2 minutes. Turn off the heat and season with salt to taste.
4. Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached. Serve right away or else the lima beans might never make it to the table!!!
15-Minute Coconut Curry Noodle Soup from thewoksoflife.com/
2 tablespoons oil3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs, sliced OMIT
4 cups veggie broth
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime, juiced
Sliced red onion, red chilis, cilantro, scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
Pate Brisee (Pie Dough) from martha
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
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In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
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With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
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Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.