white sugar

  • 2 Minute Indian Butter Sauce (Makhani Masala)

    2 Minute Indian Butter Sauce or Makhani Masala
    2 Minute Indian Butter Sauce or Makhani Masala
    (Serves 4)
    (Revised 10/28/2022)

    3 tblsp butter
    1 tsp sugar
    1½ tsp salt
    1 tsp garam masala powder
    2 tblsp coriander powder
    2 tsp Kashmiri chili powder or paprika
    2 tsp methi leaves
    1 tsp turmeric powder
    1 tsp cumin powder
    1½ tsp onion powder
    ¼ cup tomato sauce
    1 tblsp tomato ketchup
    ½ cup heavy cream

    NOTES:If you don't like the spice of the chili powder, substitute paprika.
     

    In a sauce pan add the butter and all the spices
    saute the spices in the butter while the butter is melting. Now add the tomato sauce and the ketchup. Cover and let simmer for 1 minute. stir in the cream a little at a time so it does not curdle.

    Serve or mix in some left over chicken, or paneer or some steamed/sauted vegetables. I tweaked the recipe of vahrehvah.com

  • Almond Joy Cheesecake

    Almond Joy Cheesecake
    Almond Joy Cheesecake
    (Serves 8-10)


    Circle round of parchment or wax paper that fits into bottom and not sides, if your trimming your own, cut using scissors to fit.

    Crust
    1½ cups graham crackers, crumbs
    1½ cups sweetened flaked coconut, toasted
    6½ cups sliced almonds, toasted
    ¼ cup fine sugar
    ½ cup unsalted butter, soft

    Filling
    32oz (4 8oz. packages) of cream cheese, room temp.
    1 cup sugar
    4 large eggs, room temp.
    1 cup sweetened flaked coconut, toasted
    1 tblsp coconut extract

    Glaze
    1 cup semi-sweet chocolate chips
    ¾ cup whipping cream
    1½ vanilla extract


    NOTES:
     

    Crust
    Pre-heat the oven to 350°F.
    Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
    Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
    Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
    Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
    Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

    Filling
    With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
    Mix in coconut extract
    Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
    Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

    Glaze
    Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
    Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

    Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
    pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.

  • Banh Mi Bread

    Banh Mi Bread
    Banh Mi Bread
    (Makes 4, 7-inch rolls)


    1 package active dry yeast
    1½ cups warm water (120-130°F)
    3½ cups all-purpose flour
    1½ tsp salt
    1 tblsp fine white sugar


    NOTES:

    Put the yeast in a small bowl and add &fra12; cup of 120-130° F. water. Set aside for 2 to 3 minutes allowing the yeast to proof (foam up).

    Put the flour, salt and sugar into the food processor.

    Combine the yeast and the rest of the water. Start the processor on low speed, and slowly pour the yeast mixture into the flour mixture, blend just until the dough forms a ball and pulls away from side of processor bowl, about 1 minute.

    Put the dough in a lightly greased large bowl and cover with a tea towel and let the dough rise until it nearly fills the bowl, about 1 hour. Deflate the dough and let the dough rise again for another 50 minutes and deflate and let the dough rise one more time for 40 minutes. You want three risings and as you progress, each one will take less time.

    Flour your work surface and hands with flour. Turn the soft sticky dough out onto your work surface. Lightly cover your dough with flour and work it adding a little more flour until it does not stick. Divide the dough in half, then divide the halves in half once more so you have 4 equal portions.

    To shape each baguette, use lightly floured roller and roll each portion into an 4- by 2½ inch oval shape, you want it to be thin and even thinner on the side edges. The dough should naturally stretch lengthwise in one particular direction. Think of that as the grain of the dough. You want to shape the loaf along the grain of the dough to promote a big rise. Once rolled out, start to roll each dough flat down, pinching only at the sides as you complete a revolution, do not squish the center area, this is what also helps to give the dough a super fluffy and light interior. Gently seal the edges by pressing with your fingers or the palm of your hand. The result should look like a fat log with tapered ends. You then want to seal lightly the seam and then lightly roll with both hands but keep the pressure on your two pinky sides and not in the center of your hand or main fingers, to elongate and stretch it into a 7-inch-long thick rope that's 2½ inches wide. Try to keep as much of the air in the dough as possible without breaking the skin.

    Keep a good pace as the longer it takes, the more likely the dough will stick to your work surface. Place the seam side down in the cradle of a French bread pans or on the surface of cookie sheet.

    Set aside in a warm draft-free place for 30 minutes covered with a damp towel, or in the oven with a pot of boiling water underneath (oven turned off) or warm the oven up to 110 ° (for about 3 minutes, then turn off) - until they rise again, just shy of double the original size.

    Once the bread has risen for the last time, if they were in the oven remove them, warm up the oven to 450° and place a large roasting pan with 1 inch of hot water in it, on bottom rack of the oven. Position the other oven rack in upper third of oven.

    When the loaves have risen enough, they're ready for baking. Fill a spray bottle part way with water. Use a razor or sharp knife to make 4 or 5 shallow diagonal slashes down length of each dough lengthwise, the cuts should be about 4 inches long each, and ¼ to ½ inch deep. You also want to angle the razor or knife at about 30 degrees. Mist the loaves with 4 to 6 sprays of water.

    Slide the pan into the oven on the upper 3rd rack and bake for 20 minutes. After baking for 3 minutes, mist the loaves. Repeat the misting after baking for another 3 minutes. Then, let the loaves bake. At the 15-minute mark, you may rotate the pan for even browning. At the 20-minute mark, gently turn (you may have to pry it free just a tad) the loaves bottom side up in the pan to promote even crisping and browning. Bake for about 5 minutes, during which you can even rotate the loaves so that the sides brown and crisp too, or until the loaves are crisp all over. The browning happens quickly at this stage so carefully monitor the loaves to prevent burning.

    Transfer each loaf to a rack to cool. The bread is wonderful warm after having cooled for about 30 minutes. They'll remain at their best for about 6 hours after baking and can be reheated in the oven. Store overnight in a thick paper bag. To freeze for up to 2 months, wrap in a double layer of plastic wrap - defrost at room temperature and reheat in a 350°F oven for about 10 minutes to refresh and crisp.

  • Bread Pudding (New Orleans's Style)

    Bread Pudding (New Orlean's Style)
    Bread Pudding (New Orleans's Style)
    (Serves 12)
    2 loaves, Stale french bread
    ¼ lb butter
    ¼ cup brown sugar
    1¼ cup white sugar
    3 eggs beaten
    ¼ lb raisins
    1 can crushed pineapple, 8 ozs
    1 can evaporated milk
    3 tblsp vanilla
    ½ tsp nutmeg
    ½ tsp cinnamon
    NOTES:

    Instructions

    Pre-heat the oven to 350° F.

    Melt the butter, and set aside, tear bread into chunks, douse with water, then squeeze the water out.

    Mix all the ingredients together.

    Grease a 9" x 5" or similarly sized baking dish with butter.

    Spread the mix evenly into the dish. Place in the center of the oven, for 40-45 minutes.

    Serve with Bourbon or Rum sauce. (¼ cup liquor, ¼ cup sugar, ¼ lb butter all melted together in a blissful-scintillating way!)

     

  • Chocolate Espresso Banana Ice Cream with Toasted Almond, Marshmallow, Fudge, and Shortbread Pieces

    chocolate espresso banana ice cream with toasted almond marshmallow fudge and shortbread pieces

    Chocolate Espresso Banana Ice Cream with Toasted Almond, Marshmallow, Fudge, and Shortbread Pieces (Serves 6-8)


    Ice Cream Base
    2 oz unsweetened chocolate
    ⅓ cup unsweetened cocoa powder
    1½ cups milk
    2 large eggs
    1 cup fine white sugar
    1 cup heavy whipping cream
    1 tsp vanilla extract
    1 shot strong espresso

    3 Bananas, ripe
    3 tblsp Brown Sugar
    1 tblsp Sweet Butter (no salt)
    1 jar Chocolate Fudge
    ¼ cup Almond Slices
    ¼ cup Mini Marshmallows
    ¼ cup Short Bread Cookies


    NOTES:I use a very old ice cream maker, which spins a thin metal canister with ice and salt around it. The salt helps to super freezes the ice cream when added to the ice. For the fudge sauce I used: "Mrs. Richardsons's Hot Fudge Sauce", feel free to buy your favorite or make your own!

    Toast the sliced almonds in a pan over low heat until they turn slightly toasted, keep them moving every 15 seconds or so, about 5 minutes total. Set aside to cool.

    Peel the bananas and slice them ¼ inch thick. In a large skillet, over medium low heat, melt the butter, add in the banana slices and then add the brown sugar. Cook until the banana slices start to loose their shape and integrity, but not mush! Remove from the heat and set aside to cool.

    Break up the short bread cookies into ¼ inch chunks, set aside.

    Have the jar of fudge at the ready, set aside.

    Melt the unsweetened chocolate in the top of a double boiler (I used a small steel bowl in a small skillet with hot water on low heat), as the chocolate melts, start adding in the cocoa powder, a little at a time until it is blended well with the melted chocolate. Whisk in the milk, a little at a time, until it is well blended. Add the shot of espresso, mix well. Remove from heat and let cool.

    In a large bowl whisk the eggs until light and fluffy, about 2 minutes. Now whisk in the sugar a little at a time until all the sugar is incorporated.
    Pour in the cream and vanilla and whisk to blend.

    Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. About 1-3 hours.

    Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
    When the mixture in the machine is almost to the point you want your ice cream at, add the extras in, the banana mixture, fudge, marshmallows, toasted almond slices and short bread pieces. Let the machine run another 2-4 minutes and transfer to a freezer container or two, minus a taste tester teaspoon... err tablespoon worth!

    In my case, once I added the fudge, cookie pieces, marshmallows, almonds and bananas in the machine's drum, it wouldn't turn, so if this happens to you, just turn off the machine remove the blade/agitator and pour into your final freezer container and give it a brief hand mixing to your liking, like a swirl or in my case I made a zig-zag pattern.

  • Cinnamon Stix

    Cinnamon Stix
    Cinnamon Stix
    (Serves 4-6)

    1 package dry active yeast
    2 tblsp sugar
    2 cups flour
    ½ tsp salt
    3/4 stick of unsalted butter
    3/4 cup fine white sugar
    1 tblsp cinnamon powder

    NOTES:

    Proof the yeast by mixing 120 degree hot water with the yeast and sugar, let sit for 5-10 minutes until frothy, ie proof  that the yeast is active!

    Mix the cinnamon and the sugar together, set aside.

    In a large bowl mix the flour and the salt. After the yeast has proofed add the yeast warm water mixture and mix into the flour using a fork or spatula until it forms a dough.

    Using as little flour as possible, sprinkle a little flour over your dough in the bowl and gently work the dough for a few minutes to develop the gluten, ie the elasticity of stretching nicely. form the dough into a ball and leave in the bowl but cover with a kitchen towel and leave in a warm area of the kitchen (not in the stove!), I leave mine on a shelf above my stove. Let the dough rise, half hour is ok, an hour is better.

    Get out a sheet tray and use a little butter to grease it up. Set the tray aside and preheat the oven to 350 degrees.
    Using a little more flour coat a rolling pin with flour and also your hands and a work surface pound out the dough into a rectangle for to fit the sheet tray. Use the roller after you get the initial shape by hand.

    In a small cup, microwave or melt the butter over the stove in a small pan until its liquid, set aside with a pastry brush if you have one.
    Get the dough laid out in the sheet pan. Try and keep the dough uniform if possible.
    Using the brush if you have it or just pouring some butter onto the dough and spread it around, like a pizza sauce, cover the entire surface of the dough.

    Now using a liberal hand, cover the doughs surface with the sugar/cinnamon mix, in order for this to come out like the gourmet stores, we need to be liberal with it! Make mmore mix if you have to!

    Now that our dough is covered with butter, sugar and cinnamon, we put it into the oven for about 20 minutes. If your nose tells you that the sugar is burning, they take a peek earlier to avoid any ruined deliciousness!
    Remove after a donut-like glaze has formed, try a piece, yum! But we're not done yet~!, Lower the oven to the lowest setting.

    Let the dough cool down a little on a rack or separate area, other then its sheet pan.
    Now we are going to slice thin strips, I use a pizza cutter, you can ue that or a large sharp knife. Cut width wise thin strips ¼ to ½ inch wide, when finished rearrange back in the baking sheet and place back in the oven at the lowest temperature @200 degrees for 15 more minutes or until crispy. It is the same sort of technique that one uses to make biscotti. Enjoy! Store in a glass or Tupperware container covered for up to a week, but they won't last that long!

  • Coleslaw (mayo based)

    Coleslaw (Mayo Based)
    Coleslaw (mayo based)
    (Serves 4)

    10 oz thinly sliced green cabbage
    1 medium carrot, shredded
    2 oz Purple cabbage, thinly shredded, optional
    ¾ cup of mayonnaise
    ¼ cup sour cream
    3 tsp sugar
    4 tsp apple cider vinegar
    ¼ tsp white pepper
    ¼ tsp salt

    NOTES: For best results make a day in advance. If you are adding purple cabbage, be aware after 3 days all the mayo will start to turn purple, especially if there is more purple cabbage then what is called for.

    In a large bowl, combine the cabbages, carrots, mayonnaise, sour cream, sugar, vinegar, pepper and salt. Mix well. Let stand ½ hour before tasting and adjusting any seasoning. I like my coleslaw the next day, but if you let it rest for a few hours, it should be fine. Enjoy!

  • Cornbread with Cheddar Cheese and Roasted Jalapenos

    Cornbread with Cheddar Cheese & Roasted Jalapenos
    Cornbread with Cheddar Cheese & Roasted Jalapenos
    (Serves 6-10)


    1 Cup Flour, all purpose
    1 Cup Cornmeal, yellow
    1 tblsp white sugar, fine
    1½ tsp Baking Powder
    1 tsp salt
    ¼ tsp cayenne pepper
    1 Cup milk
    ½ Cup Sour Cream
    2 Large Eggs
    1½ tblsp unsalted butter, melted
    1¼ Cup shredded Cheddar Cheese
    ½ Cup corn
    3 tblsp Jalapenos, roasted


    NOTES: Roast the jalapenos by placing on skewer and rotate them over an open flame, OR you can place them in the oven under your broiler for 10 minutes then flip over for another 10 minutes. The end result n either case should be blackened/charred outside the pepper, then you run them under water and rinse the burnt and charred skins off. Some people place them in paper bags after charring to "steam off" the burnt charred skin without running under water.
     

    Pre-heat oven to 400 °F

    Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

    Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!

  • Foil Wrapped Chicken

    Foil Wrapped Chicken
    Foil Wrapped Chicken
    (Serves 4 people, Makes 16)


    9 oz boneless chicken thighs, ⅓ inch pieces
    ¾ tblsp minced garlic
    ¾ tblsp finely chopped ginger
    1 tsp Chinese cooking wine (shaoxing)
    ¾ tblsp soy sauce
    ¾ tblsp sweet soy sauce
    ¾ tblsp Oyster sauce
    ¾ tblsp sesame oil
    1 tsp sugar
    ½ tblsp tsp crushed peppercorns
    ¾ tblsp Cornstarch
    (16) 4" Aluminum Foil Squares
    2 to 3 cups vegetable oil, for deep frying


    NOTES: Frying time can vary depending on what you are using to fry in, aka a wok, deep fryer or a sauce pot.

    Prepare the chicken in a small bowl, set aside, mix all the other ingredients togather, then either add the chicken to them or add them to the chicken, mix well and let them marinate for 1 hour, if its warm in your kitchen put them in the fridge while marinating and remove 15 minutes prior to being ready.

    If you haven't done so already cut out 16 squares of tinfoil (4"x4"), now wrap up 3-4 pieces of chicken, about 1 tblsp worth, in the center of the foil, now grab a corner of the tinfoil and match it with the opposite corner of tinfoil, flatten it into that triangle, then fold over the edge along the seam of the triangle ¼ of an inch do the same for the other open seem, now fold ¼ inch corner back in ¼ inch. Repeat until all the chicken and foil is used, about 20 packets.

    Heat the oil up to 350-365°F. depending on how much room you have in your fryer, add 4-5 packets at a time and let them fry for about 4 minutes.
    The cooked foil wrapped chicken should be juicy and caramelized. Repeat until all the chicken is fried then dab the outsides of the foil with a dry paper towel and serve.

  • Friendship Cake

    Friendship Cake
    Friendship Cake
    (1 Cake Serves 6-10, Makes 3 Cakes)


    NOTES:You will have 5 days to start using the starter. Yes, it makes a lot of cakes, but it's worth it, one for you, freeze one, give slices of the last one out.
     

    1st Day
    1½ cups starter
    2½ cups fine white sugar
    1 shot of Captain Morgan's Spiced Rum, optional
    1 large can of sliced peaches (30oz), cut into thirds, juice and all

    Stir together the sugar, cut sliced peaces and juice in a gallon jug, cover loosely, stir every day until the...

    10th Day
    2 cups of fine white sugar
    1 shot of Captain Morgan's Spiced Rum, optional
    1 large can of pineapple chunks (20oz), juice and all

    Stir every day until the...

    20th Day
    2 cups of fine white sugar
    1 shot of Captain Morgan's Spiced Rum, optional
    1 large can of fruit cocktail (16oz), juice and all
    1 jar of maraschino cherries (10oz), discard stems, cut in half, juice and all
    Stir every day until the...

    30th Day
    Drain the juice from the fruit (set the the juice aside for using as starter).
    Divide the fruit into thirds to make 3 cakes. (Approximately 2 cups per cake)
    Divide the juice into 1½ cup portions. Place in a tightly covered container and give to friends with a copy oif this recipe and a piece of cake! (The starter should be used within 5 days.)

    Important!
    During the 30 days, none of the recipe should be refrigerated. Place in a covered container at room temperature.
    The fruit may bubble and lid pop off, this is fine as long as you have something covering it. The cake can be frozen, but the juice can not. The cake freezes well for a year.

    For Each Cake
    1 package yellow cake mix (without pudding added)
    ⅔ cup oil
    4 eggs
    1 small box of instant vanilla pudding
    ⅓ of the fruits (approximately 2 cups)
    1 cup chopped nuts
    1 cup water

    Mix ingredients together bake in an greased and floured tube or bundt pan on the lower rack at 350°F. for 50 minutes or until a toothpick, when stuck into the center of the cake, comes out clean. Let cool for 5 minutes and invert on a plate to cool.

  • Lemon Cheesecake

    Lemon Cheesecake

    Lemon Cheesecake (Serves 8-12)


    1¾ cups graham cracker
    ¼ cup packed brown sugar
    1 tsp lemon zest
    ½ cup unsalted butter, melted

    2 lbs cream cheese (32 oz), room temperature
    1 cup fine white sugar
    1 cup heavy cream (8 oz)
    3 tblsp lemon juice, fresh
    2 tsp grated lemon zest
    1 tblsp water
    1 tsp unflavored gelatin


    NOTES:
     

    In a large bowl, mix the graham crackers, brown sugar, the tsp of lemon zest and the ½ melted butter together.
    Line a springform pan with parchment paper. Bake the crust for 10 minutes and remove from the oven.

    Using a mixer on low speed, mix the cream cheese and sugar until well blended.
    Beat in ½ of the cream, lemon juice and zest.
    In a sauce pan add the water and gelatin, let sit 5 minutes.
    Put on low heat until gelatin dissolves, whisk in the rest of the cream.|
    Add this mixture to the cream cheese mixture and blend together. Beat the mixture till fluffy on low speed.

    Pour the cheesecake filling over the baked crust. Gently tap the pan on a hard surface to release any air bubbles. Bake for 55-65 minutes, the edges will be set, while the center will still have some jiggle to it. Turn off the oven and crack the oven door open but leave the cheesecake in the turned off oven for an hour.
    Now remove the cheesecake from the oven and release the springform, you may need a butter knife to run around the edges to release the cheesecake fully from the springform pan. Let the cheesecake cool completely. At this point you can spread on some lemon curd or decorate the top with some candied lemon pieces. I like mine as is. Refrigerate covered until ready to serve.

  • Orange Mousse

    Orange Mousse
    Orange Mousse
    (Serves 6)


    2 large oranges (or a little less then a cup of orange juice)
    ⅓ cup fine white sugar
    1 large egg
    2 tblsp corn starch
    2 tsp vanilla extract
    1½ cups heavy whipping cream


    NOTES:I added this recipe so I could try layering the chocolate mousse with a fruit flavored mouse. Try making both recipes and topping the chocolate mousse with the orange mousse! This orange mousse has a very light orange flavor, if you want it more pronounced reduce the whipping cream to one cup.

    Juice the oranges, strain the juice in to a small sauce pan, add the sugar, corn starch and the egg, whisk together and turn the heat on medium/low and keep whisking until the mixture thickens. Push through a another fine strainer (removes any lumps from unmixed starch or egg proteins), set aside to cool.

    Beat the cream until it begins to thicken, then add the vanilla and beat until stiff peaks form.

    Once the Orange cream has cooled fold it into the whipped cream. Refrigerate for 2 hours.

  • Spicy Sweet Refrigerator Pickles

    Spicy Sweet Refridgerator Pickles
    Spicy Sweet Refrigerator Pickles
    (Makes enough to pickle about 1 lb of vegetables)

    6 pickling cucumbers
    1¼ cup water
    ¾ cup white vinegar
    ¼ cup sugar
    4 cloves garlic, chopped
    3/4 tblsp salt
    1/2 tblsp pickling spice
    ¾ tsp dill seed
    ½ tsp red pepper flakes
    1 tsp cayenne pepper
    2 springs of fresh dill

    NOTES: I love mixing the baby peeled carrots with thick slices of pickling cucumber - great to snack on!

    Mix all ingredients well, until the sugar dissolves, except cucumbers. When sugar has dissolved add in the cucumbers.
    After a day they should be ready depending on how you like them. Keeping them in their liquid for many weeks, if you can wait that long to eat them!

  • Starter

    Starter
    Starter
    (Makes enough for 3 cake starters)


    1 can pineapple chunks (15oz), drained
    1 can apricot halves (15oz), drained
    1 can sliced peaches (15oz), drained
    a jar marishino cherries (10oz), drained
    1¼ cups brandy
    1¼ cups fine white sugar


    NOTES:
     

    In a covered container that is NOT glass, combine all ingredients, stir gently.
    Let sit at room temperature for 3 weeks, stirring twice a week.
    At the end of the 3 weeks, drain and reserve the liquid. This liquid is your starter.

  • Sweet Potato Pie

    Sweet Potato Pie
    Sweet Potato Pie
    (Makes 3 - 9 inch - pies, serves 6-8 per pie)


    Pie Crust 3 3/4 cups all-purpose flour
    1 1/2 tsp sugar
    1 tsp salt
    1 1/2 cup (3 sticks) unsalted butter
    3/8 cup (6 tblsp) ice water

    Pie Filling
    3 lb large sweet potato, 4 potatoes
    1 cup unsalted butter (2 sticks), melted
    2 cups white sugar
    1/2 cup brown sugar
    1 tsp ground cinnamon
    3/4 tsp ground nutmeg
    1/4 tsp ground ginger
    1/2 teaspoon kosher salt
    4 large eggs
    1 tblsp self-rising flour
    1/4 cup buttermilk
    1 tsp vanilla extract
    1 tblsp fresh lemon juice


    NOTES: Trust me, you'll want to make all 3 pies! I made 2, 9 inch pies and a random amount of 1 inch and 4 inch personal pies. Check that the crust is not getting too dark 45 minutes into baking. If you have the time, I recommend the slow method, oven at 350°F. 1 inch pies for 30 minutes, 4 inch pies for 50 minutes. As pie protocol dictates, if the crusts edge get too dark, cover the crusts with foil and finish baking.
     

    In a food processor, pulse several times to combine the all-purpose flour, and 1/2 tsp each salt and sugar.

    Add the cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea size pieces remaining.

    Add 6 tblsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tblsp ice water, 1 tblsp at a time). Do not overmix.

    Turn out onto work surface; knead once or twice, until dough comes together. Split the dough into 3 equal pieces. Flatten each piece of dough into a disk, wrap in plastic, and refrigerate at least 1 hour.

    Place the dough on a floured piece of parchment or waxed paper. Using the knuckles of your hand, press edges of dough to help prevent cracking when you roll it out. Repeat for each piece of dough.

    Roll the dough to a 14-inch round. Using parchment paper, lift and wrap the dough around the rolling pin, being careful to unroll over a 9-inch pie plate. Fit it into the bottom and along the sides of the plate, being careful not to stretch or tear dough. Repeat for each piece of dough.

    With a paring knife, trim the dough 1" over the plate then fold under and seal to form a rim. Crimp the rim with a fork or your fingertips. Prick bottom of pie dough all over with a fork. Repeat for each piece of dough. Refrigerate for 1 hour.

    Boil or bake potatoes until tender.

    Remove the skin and discard, place in a mixer and blend until smooth.

    Pre-heat oven to 365˚F.

    Add the melted butter, sugar, nutmeg, cinnamon, and salt. Combine well.

    Add the eggs, one at a time and mix well in between each egg.
    Add the flour, buttermilk, vanilla, lemon extract and mix well.

    Fill each of your pies with 1/3 of the pie filling.
    Bake for about 1 hour or until the center of the pie is set.

  • Thai Sweet Chili Sauce

    Thai Sweet Chili Sauce

    Thai Sweet Chili Sauce (Serves)


    4 Fresno chiles (or red jalapeno, remove seeds)
    3 Thai or bird chiles
    6 garlic cloves, peeled
    ½ cup + 2 tblsp water
    100 grams white sugar
    1 tblsp white vinegar
    1 tblsp fish sauce
    ½ tsp salt
    1 tsp cornstarch mixed with 1 tsp water


    NOTES:
     

    in a food processor, add the chiles and garlic until roughly chopped.

    In a medium saucepan over medium-high heat, add the water, sugar, vinegar, fish sauce and salt. Then add the chili/garlic mixture and simmer until the sugar dissolves.
    Turn the heat down to a simmer for 5 minutes.

    Whisk in the corn starch mixture and simmer for one more minute.

    Cool down for service, store in a covered glass jar in the refrigerator for up to 3 weeks.

  • Turkish Fritters

    Turkish Fritters
    Turkish Fritters
    (Serves 6-8)


    1 egg
    1 tblsp sugar
    1 packet of dry active yeast (10 grams)
    1 tsp salt
    warm water .85 cup (200 ml)
    warm milk .85 cup (200 ml)
    4½ flour cups (540 grams)
    sweet green pepper, diced small, optional deseed
    sweet red pepper, diced small, optional deseed
    1 red onion, diced small
    1 small bunch Italian parsley
    1 potato, shredded
    about 3 oz. of Tulur cheese (80 grams), (or any hard sheep or goats milk cheese), shredded or in thin slivers


    NOTES:The water and milk should be between 100 - 115°F. Also, if you're using bell peppers you can use ½ of each, If your using the long skinny kind, use the whole pepper.
     

    Add the egg to a large bowl, mix well, now add the sugar, add the yeast, add the salt, now add the warm water and warm milk, mix well.

    Add the flour, mix together well. This dough should be wet. Cover with plastic wrap and let rest for 30 minutes.

    Prepare all of your vegetables.

    Mix the vegetables and cheese into the bread dough.

    Place the wet dough into a piping bag or a large sandwich baggie, cut the end off when ready to pipe into your oil for frying.

    Heat up 1-2 cups frying oil, 350-365°F. like canola or vegetable oil, in a large fry pan or sauce pot.

    Cut the plastic corner out of the piping bag or baggie, pipe in 1½ inch long lengths into the hot oil.

    Don't over crowd your pan, fry in batches. Flip fritters until golden on both sides, about 4-5 minutes.

  • Vietnamese Spring Rolls with Shrimp

    Vietnamese Spring Rolls with Shrimp
    Vietnamese Spring Rolls with Shrimp
    (Makes 15-20)


    1½ cups Thai Basil leaves
    1½ cups Cilantro leaves
    1½ cups Mint leaves
    1 package rice paper wrappers
    6 oz rice vermicelli noodles
    1¼ lbs medium shrimp, (41-50 shrimp per pound)
    1 bunch green onions
    1 medium carrot
    1 cup bean sprouts
    1 lime
    1 tblsp fish sauce
    1 tsp white sugar
    2 cloves garlic, crushed and minced


    NOTES: The perfect accompanying side is this delicious peanut sauce! When buying rice paper wrappers remember this: The less ingredients the better (usually tapioca, rice flour water and salt) and the package says product of Vietnam, that being said "Three Ladies" Brand is always a great choice. Same with the rice vermicelli noodles (rice flour, water and salt) and "Three Ladies" Brand you can't go wrong.

    Also every 4 or 5 wrapped rolls you do, you may want to replace the water you soak the wrappers in with hotter water. And note that the wrapper will continue absorbing the water while you are building the roll, so if not entirely pliable when you remove from the hot water it should be by the time you start rolling.

     

    In a pot of boiling water, add the 6 ounces of rice noodles, cook for 8 minutes, drain immediately and rinse under cool water until cold. The noodles may be stored in the water until your ready to roll the spring rolls (then you drain the water).

    De-shell and clean the shrimp, rinse in cold water, and drain completely, a gentle squeeze can get a bit more water out.
    I added a tablespoon of ginger syrup, used in cocktails, for a quick marinade with a dash of salt. You can use anything and nothing, from salt and pepper to boiling them plain for 45-60 seconds. I heated up a pan very hot with a couple teaspoons of any high heat oil and fry the shrimp for a minute (30 seconds each side) in small batches, until they are all fried off. Set aside, spread them out, and let them cool. You can also split them in half length-wise if they are large and you are stretching out your supply of shrimp.

    In a large glass bowl add the juice of 1 lime, 1 tsp sugar, 1 tablespoon fish sauce and 2 cloves of minced garlic, mix until the sugar dissolves, this is our quick pickling mix, set aside.
    Discard the ends of the carrot and the peel, cut into 3 inch long chunks and then cut those in half and make matchsticks out of the carrots. Cut the ends off the green onions, and then cut into 3 inch lengths and then julienne them length-wise. Now add all the julienned/match sticks of vegetables to the large bowl of our pickling mix along with the bean sprouts and mix well.

    Mice en place: "gather all of your ingredients", the cleaned leaves of each herb separately in small bowls, the stack of rice wrappers, the rice noodles in their own bowl, the cooked shrimp in their own bowl, a pie plate sized container with warm-medium hot water and a center work area with a damp kitchen towel or lightly wet cutting board.

    Dip a single wrapper into the warm/hot water for about 7-8 seconds, place on your damp work surface and first add the noodles to the very center bottom, leaving an inch of plain wrapper below it and on both sides, then place 5 or 6 pieces of the various pickled julienned vegetables on top of the rice noodles, make a quick fold of the edge, from the bottom, over the rice noodles and vegetables, tucking them into their own little section, now place 2 or 3 shrimp down, side by side next to the folded edge in the center of the wrapper, cover the shrimp with a sprig or 2 of cilantro, Thai basil and mint leaves. Now roll the noodle section over the top of the shrimp and herbs and tuck the left then the right sides over and finish rolling from the bottom to the top. If you are not eating these immediately, I'd recommend putting them in Tupperware with layers of parchment paper to keep them from sticking.

    Use my Thai peanut sauce as a dip or the traditional Nuac Chom dipping sauce!

    Vietnamese Spring Rolls