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Grant's Cherry Pie

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2020 Thanksgiving- definately would double the filling next year....not enough!!!! 2 cups all-purpose flour 1 cup shortening, chilled ½ cup cold water 1 pinch salt 2 cups pitted sour cherries 1 ¼ cups white sugar 10 teaspoons cornstarch 1 tablespoon butter   ¼ teaspoon almond extract Step 1 Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour. Step 2 Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate. Step 3 Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat. Step 4 Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum sau

Toasted Spice Chicken Masala

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  Gary's work friend was making this at a cooking class and wanted me to test it out...  My kids all had seconds delish!... the highlight was definitely the toasted spices.  Thanks Simul! The only thing I changed was taking out some of the chilis (heat) for my kids, the fenugreek (I couldn't find), adding a little more chicken broth, and of course taking out the salt! Served with homemade naan, long rice with peas.... Equipment needed –   Skillet to toast spices Coffee / spice grinder or mortar pestle Knife to cut vegetables and meat Sauce pan / dutch oven to make the dish   For curry powder -            1 tsp turmeric -            1 tsp fennel seeds -            2 pieces of mace/havetri  (I used 1 tsp ground) -            1 star anise -            2 tbsp coriander seed -            1 tbsp cumin seed -            2 tsp fenugreek seeds  (I omitted-couldn't find) -            1 tsp black peppercorns -            1-3 dried red chilis   (I omitted) For masala -            6 clo
THAI BASIL Chicken or TOFU BOWLS ~ adapted from Damn Delicious Thai Chicken Bowl Loved the recipe, but wanted to try with Tofu....Also would increase the sauce even more next time. Maybe I'll try Chicken next time too? INGREDIENTS: 1 cup jasmine rice 1 cup chicken stock 4 tablespoons reduced sodium soy sauce 1 tablespoon fish sauce 3 tablespoons light brown sugar 2 tablespoons unseasoned rice vinegar 1 tablespoon cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1/4 cup onion 1/2 cup red pepper 1 Extra Firm package tofu or 2 cups chopped raw chicken 1 cup packed fresh basil leaves 1 cup packed spinach DIRECTIONS: Cook rice according to package instructions; set aside. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar and cornstarch; set aside. Heat vegetable oil in a large skillet over medium heat. Saute Tofu until brown 5 minutes a side.  Set aside. Saute garlic, onion, and red pepper. Cook, stirring frequently, until fragra

French Macaron with Salted Buttercream Icing

My new Obsession...  French Macaron with Salted Buttercream Icing I went on a girls trip and had the best cookies i have had in my life...salted caramel macarons.  I have been on a quest to duplicate it....so here is my working cook book. 1) I started out with unblanched almond flour and egg white that had not sat for 3 days.  They oozed and were gritty... I also used cup measurement 2) 3 day old egg white and salted caramel....macarons came out nice, but the caramel was a bit too sweet to me Here is the video for the delectable macaron shell though:....and I did use a digital scale this though (our postage scale) 3) Turned the caramel previously prepared into Salted caramel buttercream- delicious So far my favorite recipe is.... Macaron Shell: 100 grams ground blanched almonds or almond meal /flour* 180 grams confectioner (powdered or icing) sugar** 100 grams "aged" egg whites, at room temperature*** 1/4 teaspoon cream of tartar (optional) 35 grams

Mabo dofu

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Cashew chicken

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Monster ears

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