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Recipe-less Photos

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Ratatouille for French class, circa 2015

For Laura and Reina Jaye's Super Bowl party, Sophia, Eli and I made Buffalo chicken dip with pull-apart bread, courtesy of the Pillsbury Dough Boy. I am not sure which football team won that night, but surely we were the ultimate victors. In the future, I might be more careful with the shape of this dish.

Jalapeño Cheddar Scones

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Jalapeño Cheddar Scones (from Smitten Kitchen, gotta try to expand your horizons). 

Made for brunch with Shashank and Surhabi

(some cut into the shape of a cat for Doug obviously)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free) Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold m…

Ground Bison & Veggie Stir Fry

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Ingredients:
-2 lbs ground bison (7-10 minutes per pound)
-Broccoli (idk, a lot) (3 minutes per...unit)
-Asparagus (one bundle) (5-7 minutes)
-Dried chanterelles
-One 8.5oz can of artichoke hearts

1. Hydrate mushrooms and set aside.
2. Season ground bison in a bowl and also set aside (I used: onion salt, lemon pepper, garlic powder, and red pepper flakes, and my beef smells like an everything bagel).
3. Cut broccoli, artichoke hearts, and asparagus into smaller pieces.
4. Drain and chop mushrooms. Reserve some of the juice for sautéeing.


Chicken with Shallots

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Rishia Zimmern’s Chicken With Shallots
INGREDIENTS

8 bone-in chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.

PREPARATION Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30…

Roast Asparagus Guide

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From Ina Garten:

1. Preheat oven to 400
2. Snap off the ends of the asparagus, wash them, lay them on a cookie sheet lined with aluminum foil
3. Drizzle with olive oil, maybe some salt, mostly olive oil
4. Put in the oven for 25 minutes



Délice d'artichauts: Zach and Sonja Crack the Case

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Ingredients:
-One can (14 oz) artichoke hearts
-2 tablespoons olive oil
-1 tablespoon sunflower oil
-Juice from 1/2 Meyer lemon
-1+ tablespoon minced garlic
-1/2 teaspoon vinegar
-1/4 teaspoon ground pepper
-2 anchovies

Cauliflower Gratin

Smitten Kitchen provided the recipe for this cauliflower because I have to maintain brand integrity.
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of t…