ｐａｓｔａ ｗｉｔｈ ｖｏｄｋａ ｓａｕｃｅ － ’ｄｒｕｎｋｅｎ ｐａｓｔａ’
½ pound - 250g pasta, cooked and drained
1 cup/235ml chicken stock
4 ounces/113g crushed tomatoes
½ onion, diced
3 ounces/88ml heavy cream
2 tsp butter, cubed
garlic powder, red pepper flakes to taste
1 tsp olive oil
> Place the olive oil in a heavy saucepan over medium high heat. Sauté the onion for around 3 minutes, until the onion is clear. Add garlic powder and red pepper flakes.
> Add vodka to the pan, around one to two turns in the pan. Allow the vodka to reduce to around half. When finished reducing, add in the chicken stock and crushed tomatoes.
> Allow everything to reduce again, until the sauce is slightly thick, around 3-5 minutes. Add in the cream and blend together, cooking another minute.
> Add in the pasta and toss to coat with the sauce. Place in the butter and remove from the heat, continuing to turn the pasta until the butter is melted before serving. Garnish with parsley if desired.
ｂａｃｏｎ ｗｒａｐｐｅｄ ｃｈｉｃｋｅｎ ｓｔｒｉｐｓ ｗｉｔｈ ｈｏｎｅｙ ｍｕｓｔａｒｄ ｇｌａｚｅ
2 chicken breasts/fillets
8 strips bacon, cut in half
1 tbsp brown mustard
1 tbsp brown sugar
1 tsp apple cider vinegar
1 tbsp honey
> Preheat an oven to 400°F/200°C.
> Slice the chicken breasts in to 8 pieces each. Wrap them each with half a strip of bacon and place on a foil lined baking tray.
> Mix together the mustard, sugar, vinegar and honey in a small bowl. Brush the chicken-bacon strips with the honey mustard and then place in the oven for 10-15 minutes, until the bacon begins to brown.
> Flip each of the chicken pieces over and brush with the remaining sauce before placing back in the oven another 10 minutes or so, until the bacon is done on the other side as well.
Ｇｅｎｅｒａｌ Ｔｓｏ’ｓ ｃｈｉｃｋｅｎ
for the chicken:
1 lb/450g chicken breast, boneless, skinless, and cut in to cubes
1 tablespoon soy sauce
cornstarch, as needed
oil for deep frying
for the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon dry or cooking sherry
1 tablespoon brown sugar
3 tablespoons chicken broth or water
3 garlic cloves, minced
1 tablespoon minced ginger
2 teaspoons cornstarch/cornflour
green onions/scallions, chopped
5-10 small red chili peppers, preferably bird’s eye chili or around 2 teaspoons dried red pepper flakes
>Heat oil in a wok or deep pan to around 350°F/175°C or medium high heat.
>Mix together the egg and soy sauce with some salt and pepper in a bowl. Add in the chicken, and toss to coat. In another bowl, pour in some cornstarch. Coat the chicken in the cornstarch, shaking off the excess, and then drop in to the hot oil. Deep-fry until the chicken is crispy and lightly browned on both sides. Remove to a cooling rack to set aside until all of the chicken is done.
>When all of the chicken has been cooked, drain and clean out the wok, reserving around a tablespoon of the oil.
>Heat the oil until it’s hot again, and add in the green onions and chili peppers. Stir fry until very aromatic, and then add back in the chicken.
>Mix together all of the ingredients for the sauce in a small bowl, and then pour in to a pan. Once it begins to boil, mix the chicken up together with it, stirring for around 1-2 minutes until the sauce is sufficiently thick and the chicken is coated.
ｓｔｕｆｆｅｄ ｂｅｌｌ ｐｅｐｐｅｒｓ
1 1lb/450g package of ground beef, 80/20 fat content
4 large bell peppers
1 cup/225g white rice
1 package dried onion soup mix (alternative recipe)
1 tablespoon garlic powder
worcestershire sauce, to taste
barbecue sauce or ketchup, to top
> Preheat an oven to 350°F/175°C.
> Ready the bell peppers by cutting the tops off, and slicing around the inside of the pepper to remove the white membranes. Remove the large center with the seeds and remove the stem from the top. Poke a few holes in the bottom to allow grease to escape while cooking.
> Prepare the meat mixture by placing the ground beef, egg, rice, onion soup mix and a few dashes of worcestershire sauce in a bowl. Mix them together thoroughly with one hand.
> Stuff the meat mixture in to the peppers, and top with either ketchup of bbq sauce to preference. Place the ‘lid’ back on the peppers.
> Place in to a shallow baking dish, and fill with water around halfway to the peppers to help prevent burning. Place in the oven and allow to bake for 1 hour.
ｅｓｔｏｎｉａｎ ｓｔｙｌｅ ｒｉｃｅ ｐｉｌａｆ （ｒｉｉｓ ｐａｅｈｋｌｉｔｅｇａ）
I have a little loving relationship with a tiny nation called Estonia - I love finding Estonian recipes and using them in my every day repertoire. This produces some very creamy rice, though you may need to check on it every few minutes and add more water if necessary.
4 tablespoons unsalted butter
1 small onion, chopped
2 cups/450ml chicken broth
½ teaspoon dried thyme
¼ teaspoon dried nutmeg
1 tablespoon salt
1 cup raw white rice
¼ cup/55g raisins, soaked in 2 tablespoons water (optional)
1 cup/225g chopped walnuts of pecans, optional
> melt the butter over medium heat, and sauté the onions with the salt until they are soft. for variety you can caramelize the onions if desired.
> add in the chicken broth, pepper, nutmeg, and thyme and bring to a boil. add in the rice, return to a boil and cover, turning the heat down to low.
> simmer for around 25-30 minutes, checking occasionally to stir the rice and see if more water is needed for it to cook.
> stir in the raisins and nuts, if desired, and serve.
ｃａｎｄｉｅｄ ａｃｏｒｎ ｓｑｕａｓｈ
an easy preperation of acorn squash. You just steam/boil it in the microwave, and then scrape the sides of the cooked squash down in to the butter and brown sugar mixture in the middle. A quick and easy dessert.
1 acorn squash
4 tablespoons butter
4 tablespoons brown sugar
> Cut the acorn squash down the middle and remove the seeds. Place them face down in a shallow dish full of water, and set in the microwave for around 10 minutes on high power.
> Remove from the microwave and place them cut side up on separate bowls. Add in half the butter and sugar in one half, and the other portion in the other side. Microwave another 30 seconds to 1 minute until the butter is melted.
This is a post just to note that I’ll take recipe requests if anyone ever wants to see a specific something on the blog! I have about twenty culinary textbooks so I can find just about anything in a relatively food proof manner - or I could always come up with something.
ｌｅｍｏｎ ｔｅａ ｃａｋｅ
not to be confused with my lemon pound cake! This cake is a lot lighter - a lot less eggs and definitely fluffier. The texture of the cake actually depends on which type of flour you use - you can use cake, pastry, all purpose of bread, and the gluten in the flours will give it a different texture. Cake flour produces the lightest and fluffiest, and bread flour makes it denser. My personal preference is pastry flour.
yield: 12 muffins, 1 loaf or 2 mini loaves (pictured)
3 ounces/90g butter, softened
7 ounces/195g granulated sugar
4 fluid ounces/120ml milk
6 ounces/170g wheat flour (cake, pastry, allpurpose, or bread)
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons grated lemon zest
for the glaze:
3 ounces/85g granulated sugar
4 fluid ounces/120ml lemon juice
>Preheat an oven to 350°F/180°C.
>Mix the butter and sugar together until completely mixed, light and fluffy. Add in the eggs and milk, stirring together well.
>Sift the flour, salt, and baking soda together. Combine the flour mixture with the butter+sugar mixture. Fold the lemon zest in carefully, and then spoon the mixture in to oiled muffin tins or a loaf pan.
>For muffins, bake for 12-15 minutes, and around 30-40 minutes for a loaf pan. A toothpick inserted in to the middle should come out clean.
>To make the glaze, combine the sugar and lemon juice in a small saucepan. Place over medium-high heat, stirring until the sugar dissolves.
>Remove from the heat and pour the glaze over the cake when it comes out of the oven. Let cool in the pan before removing and enjoy!
ｂｒｕｓｓｅｌｓ ｓｐｒｏｕｔ ｇｒａｔｉｎ
or ‘how to make a very healthy vegetable unhealthy for you’.
it.. could not be as bad as it is. You could use entirely milk or entirely cream. Loads of cheese or very little at all, whatever proportions you really do this recipe in is up to you. Using very little liquid and a lot more mustard would make it healthier. I just like it somewhere inbetween.
1 pound/450g brussels sprouts (fresh or thawed)
½ cup/1dl heavy cream
1 cup/237ml milk
2 tablespoons/25g all purpose flour
2 tablespoons/25g butter
½ teaspoon coarse or whole grain mustard
1/3 cup/75g gouda, cheddar, gruyére, or any easily-melted cheese, grated
1 small onion
1-2 garlic cloves
>Preheat an oven to 400°F/205°C. Prepare the brussels sprouts by peeling off any damaged leaves, trimming overly woody stems, and by cutting them in half.
>Pre-boil them in salted water for around 10 minutes.
>Mince the garlic and onion. Heat the butter in a saucepan and sauté the onions until nearly translucent before adding the flour. Mix together and cook for around two minutes, to make a blonde roux.
>Add the cream, and then the milk while continuing to stir. Season with salt and pepper, and allow it to simmer until it comes to a thickened consistency.
>Add a small amount of grated nutmeg, along with the mustard. Add in the grated cheese, and stir until melted.
>Place the brussels sprouts in to the pan and simmer over low heat for about 5 minutes. Transfer to a lightly greased baking dish and cover.
>Put in the oven for about 20-25 minutes, and serve.
ｆｒｉｅｄ ｐｏｔａｔｏ ｔａｃｏｓ
get ready for some cross utilization of recipes! someone today complained I eat too much meat, and I had already decided to make tacos for dinner so it dawned on me.. fried potato tacos. Why the hell not?
The end result - some pretty damn good tacos.
for the taco seasoning, covers around 2 medium-large potatoes:
1 tsp garlic powder
1 tsp cumin powder
1 tsp onion powder
2 tsp salt
1 tsp paprika or dried red pepper flakes
½ tsp ground black pepper
> When the potatoes come out of the oil, mix the seasonings in with the potatoes and blend well.
For the tacos, serve with lettuce, cheese, salsa, sour cream, guacamole, just any sort of taco garnishes you enjoy.