Thai-style Peanut Sauce

peanut-sauce

This recipe makes a concentrate, which should be stored in the refrigerator. Scoop out a bit at a time for whatever recipe might call for some. It needs the addition of coconut milk or water to revive the paste into a sauce.

3/4 cup peanut butter (I prefer the super-chunky natural variety)
1 tablespoon Sriracha
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons white or apple cider vinegar
1/4 cup water

Combine all in ingredients in a saucepan and whisk to combine
once emulsified put in a jar and store in the fridge

To make a sauce, mix a portion of concentrate with coconut milk preferably, or water, and heat in the microwave for 15 to 30 seconds. Stir until combined.

For a small batch, about a quarter cup, the ratio is approximately 2 tablespoons peanut sauce concentrate to 1 1/2 tablespoon liquid.

December 3, 2016 at 3:17 pm Leave a comment

Homemade Marshmallow Cream – A small batch

fluff

1 cup of mini marshmallows (or 10 large)
1 teaspoon corn syrup (or simple syrup)

Melt the marshmallows in a double boiler over low heat
when the marshmallows begin to melt and are still a little lumpy and sticky, add the corn or simple syrup
stir until smooth in texture

Transfer to a storage container while still warm

This recipe doubles, and even triples, perfectly.

November 26, 2016 at 6:11 pm Leave a comment

Apple Pie

Filling 6 cups thinly sliced apples, approximately 1 tablespoon lemon juice 1/2 cup sugar 2 tablespoons minute tapioca (or flour) 1/2 teaspoon cinnamon 1/2 cup dried fruit or nuts Pie dough for a d…

Source: Apple Pie

November 26, 2016 at 6:08 pm Leave a comment

Refried Beans – A small batch

refried

So much better than the ready-made kind.

2 slices bacon, diced
1 small onion, minced
2 cloves garlic, minced
1 can pinto beans, don’t drain
water
salt and pepper

In a frying pan, saute bacon
when well browned, remove from pan, leaving the fat
add onion and garlic to the fat
cook until just golden brown
add the can of beans with the liquid, mix well
cook covered for 5 – 7 minutes

Mash to desired consistency with a potato masher
add a splash of water to thin
cover and cook for 5 more minutes
mash the beans a bit more
season to taste

November 20, 2016 at 9:16 pm Leave a comment

Meat Loaf – A small batch

meatloaf

1/2 lb. ground beef
1/2 lb. ground pork
1/4 cup grated onion
1 clove garlic, grated
1/4 cup bread crumbs (fresh or dried)
1 egg, beaten
salt and pepper
1/4 cup ketchup + 2 tablespoons reserved for glazing
1 tablespoon mustard
1 teaspoon garlic powder
a splash of Worcestershire sauce or soy sauce

Preheat the oven to 375°F

Saute the onions and garlic until translucent

Combine all the ingredients, except the reserved ketchup, in a large bowl

Place the meat mixture on a rimmed baking sheet, that is foil-lined and greased
form into a loaf (I don’t like using a loaf pan, because the meat loaf just swims in its own grease while cooking)

Bake for 30 minutes
spread the top of the meat loaf with the remaining ketchup
and bake at 400°F for an additional 15 minutes to brown the top

Remove from the oven and let rest for a bit before serving

November 2, 2016 at 3:34 pm Leave a comment

Brownies – A small batch

brownie

2 tablespoons unsalted butter
2 tablespoons oil
1/2 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
1/2 teaspoon vanilla extract
1 egg
1/4 cup all-purpose flour
1/4 cup embellishments (chopped nuts, chocolate chips, m&ms, and/or marshmallows)

Preheat the oven to 350°F

Line a 9 x 5-inch loaf pan with parchment paper

Microwave the butter and oil for 30 seconds on HIGH
stir in sugar, cocoa, salt, and vanilla
stir for a bit to cool the mixture slightly
add in the egg, stir until well combined
add any optional ingredients you want
lastly add the flour, and stir briefly until flour is incorporated

Spread the batter into the prepared pan

Bake for 25-35 minutes, or until a toothpick inserted comes out with crumbs clinging to it

Let cool completely in the pan
the parchment paper helps with lifting the brownies out of the pan

October 30, 2016 at 3:44 pm 2 comments

Tarte aux Pomme

tart

It’s not that my mother’s recipe for this traditional French classic was a secret, it’s just that we never got around putting it down on paper. Honestly, it just feels intimidating, it’s really quite straight forward to make.

12-inch tart pan with removable bottom
4 apples, golden delicious or mackintosh (granny smith never get soft enough)
1/4 cup apricot jam
1/2 cup applesauce
lemon juice

The crust – pate sablee
1 1/2 cups flour, plus bench flour
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 tablespoon cream
1 stick (8 tablespoons) butter, room temperature
1 teaspoon vanilla
pinch of salt

Preheat oven to 375°

In a stand mixer, or by hand
cream the butter and sugar
add the egg
add the flour
add the rest of the ingredients
form into a ball, if it’s sticky to the touch and difficult to handle, mix in additional flour a tablespoon at a time
set aside

Prepare the apples by peeling, coring, and slicing thinly
toss with lemon juice
set aside

apple-corer

I don’t have a lot of gadgets, but I highly recommend this one.

Roll out the dough on a well-floured counter
place the dough into the tart pan
reinforce the sides by folding down some of the extra dough and pressing firmly
cut off the extra dough by rolling over the pan with the rolling pin

Coat uncooked dough with apple sauce
place the apple slices in concentric circles beginning from the outside

Warm the apricot jam until somewhat softened
brush over the apples

Place tart pan on cooking sheet for easier handling
bake for 1 hour

October 4, 2016 at 3:03 am 2 comments

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