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Author: vscson

Dutch Chocolate Cookies

Dutch Chocolate Cookies

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Yield: 12

Frank Proto – Epicurious
  • 1cup butter, softened
  • 2cups sugar
  • 2large eggs
  • 2tsp vanilla extract
  • 2cups AP flour
  • 1tsp baking soda
  • 1tsp kosher salt
  • ¾cup Dutch-process cocoa powder
  • Bowl with sugar for rolling

In a stand mixer bowl, place 2 sticks of softened butter and 2 cups of sugar.

Turn mixer on & off lowest setting a few times. Then turn on to next setting until combined. Shut off mixer and scrape down sides of bowl. Turn on to medium setting for 30 seconds. Shut off mixer and scrape down sides of bowl. Turn on to high setting and mix until butter turns lighter color.

Add 1 egg, 1 tsp vanilla extract. Turn on low until egg is incorporated. Add 2nd egg and another tsp of vanilla extract. Mix on low until 2nd egg is incorporated.

In a separate bowl add 2 cups AP flour, 1 tsp baking soda, 1 tsp kosher salt, ¾ cup Dutch-process cocoa powder. Whisk together.

Add dry ingredients to mixer bowl and starting at lowest setting mix until combined. Scrape down sides and mix again at medium.

Use a 1½-2 TBS Disher and drop scoop of dough into sugar. Roll to coat bowl and place on parchment lined half sheet pan.

Bake at 350°F for 10-12 minutes.

Cool on a wire rack.

Sam’s Ribs

Sam’s Ribs

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Yield: 2 racks of ribs

Samantha Hubbell

Hmm, Hmm, good!

  • 1 or 2racks of baby back or St. Louis ribs

Dry rub:

  • 1tsp garlic salt
  • 1tsp cumin
  • 1tsp pepper
  • 1tsp paprika
  • 1tsp chili powder
  • 1tsp oregano
  • ¼tsp white pepper
  • ¼cup brown sugar

Mix all dry rub ingredients.

Preheat oven to 250°F.

Rub rib racks with dry rub mix.

Cover pans with foil. Bake for 3 hrs.

Coat ribs with sauce and bake for another hour.

Seared Scallops with Champagne Sauce

Seared Scallops with Champagne Sauce

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Yield: 4

Adapted from: D’Artagnan

Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn’t get much fancier than this!
Prep: 15 Cook: 15

  • Neutral oil
  • 16-20jumbo scallops, patted very dry
  • Kosher salt and freshly ground black pepper
  • Steamed asparagus, for serving (optional)

For the sauce:

  • 12oz demi-sec Champagne or sparkling wine
  • 1medium shallot, very finely chopped
  • 1cup fish stock or clam juice
  • 1cups heavy cream
  • squeeze of fresh lemon juice
  • 4TBS unsalted butter, chilled and cut into small cubes


Start the sauce:

Add Champagne and shallots to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of liquid remain, about 20-30 minutes.

Once the Champagne is reduced, add fish stock. Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in heavy cream and about ½ tsp salt.

Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.


Cook scallops:

Meanwhile, preheat a large skillet over medium-high heat. Season scallops with salt and pepper.

Once the pan is hot, add about a TBS of oil, swirl, and when it’s barely smoking, pat scallops dry once again then place in the pan spaced at least an inch apart.

Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook for about 1 minute more. Remove to a warmed plate and tent with foil.


Finish:

When sauce is thickened to your liking, remove from heat and whisk in cold butter, a few cubes at a time, until fully incorporated. Taste for seasoning and adjust if desired.

Spoon the sauce over seared scallops and serve immediately with steamed asparagus or another vegetable side.

Cashew Shrimp

Cashew Shrimp

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Yield: 4-6

Cook! Stacey Cook

Prep:

  • 3cloves of garlic, minced
  • 3slices of ginger
  • 3stalks of green onion, 2-inch sections, green and white separated
  • 7oz celery, cut diagonal, 1-inch wide
  • 6oz zucchini, diagonal half-moons

Optional:

  • snap peas,
  • carrots,

Marinate:

  • 12oz shrimp, peeled, tails removed
  • 1/4tsp salt
  • 1/8tsp sugar
  • 1/8tsp white pepper powder
  • 1tsp cornstarch
  • 1tsp rice wine, mix evenly, add
  • 1tsp sesame oil, mix
  • 1cup roasted cashews

Slurry:

  • 3/4cup water/ unsalted chicken broth
  • 1¼tsp corn starch

Cook:
Heat a large skillet over medium high heat, add
1 TBS oil, when hot, add
1/8 tsp sugar
1/4 tsp salt, add
Celery
Zucchini, stir fry 30 seconds, add
1½ tsp rice wine, cook until liquid is gone. Remove to plate. Add
1 TBS oil, when hot, add
Ginger slices and let sizzle for 15 seconds, add
Shrimp, fry until bottom is golden, turn over and pan fry other side to golden. Add
Minced garlic and white part of scallion, stir fry to add flavor, add
1 tsp rice wine, stir fry until alcohol evaporates. Add
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sugar, stir fry until mixed evenly. Mix and add
Slurry, mix and BTB until sauce thickens. Add
Cooked vegetables
White part of scallion
cashews and stir.
Serve.

Beef & Bean Sprouts Stir Fry

Beef & Bean Sprouts Stir Fry

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Yield: 6 Servings

Sue & Gambo

For the Beef:

  • 8-12oz beef sirloin sliced thin
  • ½tsp baking soda
  • 4TBS water

Marinade:

  • 1tsp salt
  • 1pinch white pepper
  • 1tsp sesame seed oil
  • ½egg
  • 1½TBS corn starch
  • 1TBS oil
  • 1TBS oil for stir frying

For Bean Sprouts:

  • 1TBS oil
  • ½tsp garlic
  • 1TBS chopped ginger
  • 1lb bean sprouts
  • ¼red onion, julienned thin
  • 1tsp salt
  • white pepper AR
  • ½tsp sugar
  • 1tsp sesame oil
  • 1TBS Shaoxing cooking wine
  • 1TBS oyster sauce
  • 1oz red bell pepper, thinly sliced

Tenderize Beef:

Mix baking soda and water well and pour over beef. Mix well. Let sit 30 minutes or refrigerate overnight.

Marinate Beef:

Add salt, white pepper and oil. Mix well.

Add egg white and mix well.

Add 1-2 TBS corn starch and mix well until evenly coated.

Add 1 TBS soybean oil and mix well.

Let sit 15 – 30 minutes.

Stir Fry Beef:

Heat 1 TBS oil in wok until hot and stir fry beef until browned on both sides. Remove to plate and set aside.

Stir Fry Bean Sprouts:

Heat 1 TBS oil in wok until hot and add ½ tsp garlic and 1 TBS chopped ginger. Stir for 30 seconds.

Add 1 lb bean sprouts and stir fry. Add additional oil if needed.

Add red onion and stir fry until bean sprouts are cooked through.

Add about 1 tsp of salt and a few shakes of white pepper. Stir-fry.

If sprouts exude too much juice thicken with slurry.

Add ½ tsp sugar and 1TBS sesame seed oil and 1 TBS Shaoxing cooking wine.

Add long strips of green onion and red bell pepper, 1 TBS oyster sauce.

Return beef to wok and mix in.

Serve.

Fritto Misto

Fritto Misto

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Yield: 6 to 8 as appetizer

Adapted from: ATK

Fritto misto is a traditional Italian antipasto. This version, typical of the peninsula’s coastal cuisine, stars a mélange of seafood and vegetables. We tossed shrimp, cod, and squid in flour to absorb their surface moisture, which in turn helped the batter cling. For the vegetables, we used low-moisture broccoli rabe and fennel, which fried up golden brown and retained their crispiness since they didn’t leach much moisture after cooking. Replacing some of the water in a traditional fritto misto batter with olive oil created a coating with a lacier, finer texture. After frying the components in separate batches from lowest to highest moisture content, we held them in a 200°F oven to keep the fritto misto warm. Cook: 90 Chilling: 45

Calabrian aioli:

  • 1cup mayonnaise
  • 2TBS minced fresh parsley
  • 1TBS grated lemon zest plus 3 TBS juice
  • 1TBS jarred crushed Calabrian chilis
  • 2garlic cloves, minced
  • 1tsp Dijon mustard
  • ¼tsp cayenne pepper

Batter:

  • 1½cups AP flour
  • ½cup cornstarch
  • 2¼tsp kosher salt
  • 2tsp baking powder
  • 1tsp paprika
  • ¼tsp cayenne pepper
  • 1⅔cups water
  • ½cup extra-virgin olive oil

Fritto misto:

  • 8oz large shrimp (26 to 30 per lb), peeled and deveined, tails left on
  • 8oz skinless cod fillets (½ inch thick), halved lengthwise and cut crosswise into ½-inch strips
  • 8oz squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones
  • 8oz sea scallops, (optional)
  • ½tsp kosher salt
  • ¾cup AP flour
  • 2quarts vegetable oil for frying
  • 12oz broccoli rabe, trimmed (8 pieces)
  • 1large fennel bulb, fronds minced, stalks discarded, bulb halved lengthwise and sliced ¼ inch thick
  • 1lemon, halved lengthwise and sliced ¼ inch thick (optional), plus lemon wedges for serving
  • 20large basil leaves (optional)


For the Calabrian aioli:

Combine all ingredients in bowl. Season with salt to taste and refrigerate until needed.

For the batter:

Whisk flour, cornstarch, salt, baking powder, paprika, and cayenne together in large bowl. Add water and oil and whisk until smooth (batter will be thin). Cover and refrigerate for at least 45 minutes or up to 1 hour.

For the fritto misto:

Adjust oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet and place in oven. Set wire racks in 2 more rimmed baking sheets and line one with triple layer of paper towels.

Pat seafood dry with paper towels and sprinkle with salt. Place flour in medium bowl. Add shrimp and toss to coat evenly. Gently shake off excess flour and place shrimp in single layer on unlined rack. Repeat with remaining seafood. Refrigerate until needed.

Heat oil in large Dutch oven over medium heat to 350°F. Remove batter from refrigerator. Holding half of broccoli rabe by stems, dip into batter. Shake gently to let any excess batter drip back in bowl, then carefully add to oil 1 piece at a time. Cook until golden brown, 2 to 3 minutes, flipping pieces halfway through cooking. Using tongs or spider skimmer, transfer broccoli rabe to paper towel–lined rack and season lightly with salt. Return oil to 350°F and repeat with remaining broccoli rabe. While second batch cooks, transfer first batch to prepared rack in oven.

Return oil to 350°F. Transfer fennel to batter, tossing gently to coat. Using tongs, remove fennel 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook until golden brown for 2 to 3 minutes, flipping pieces halfway through cooking. Transfer fennel to paper towel–lined rack and season lightly with salt. Transfer to prepared rack in oven.

Return oil to 350°F. Transfer shrimp to batter, tossing gently to coat. Remove shrimp 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, 2 to 3 minutes. Transfer shrimp to paper towel–lined rack and season lightly with salt. Transfer to oven with broccoli rabe and fennel. Repeat coating, frying, and resting remaining seafood (cook cod, then scallops, then calamari) in same manner, returning oil to 350°F between batches and replacing paper towels as necessary.

Transfer lemon slices, if using, to batter, toss gently to coat. Remove slices 1 piece at a time, allowing excess batter to drip back into bowl, add to oil. Cook, stirring gently as needed to prevent sticking, until golden brown, for about 2 minutes. Transfer to paper towel–lined rack. Remove Dutch oven from heat. Arrange fried seafood and vegetables on large platter. Add basil leaves, if using, to still-hot oil and cook until crispy, 20 to 30 seconds. Transfer to paper towel–lined rack.

Garnish fritto misto with fried basil, if using, fried lemon slices, if using, and fennel fronds. Serve, passing aioli and lemon wedges separately.

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

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Yield: 2

Hello Fresh

Tender ravioli packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! The dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. Prep: 10 Cook: 30

Note: Single meal only. Goes too soft for leftovers.

  • 2scallions
  • 10oz shrimp
  • 9oz lobster ravioli
  • 1lemon
  • 1zucchini
  • 2TBS cream cheese
  • 2TBS sour cream
  • ¼cup parmesan cheese
  • 1tsp chili flakes
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 5TBS butter


Prep:  

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.

Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to a plate and set aside. Wipe out pan.

Start sauce:

Heat 1 TBS butter and a drizzle of olive oil in same pan over low heat.
Add scallion whites and cook, stirring, until softened, 1- to 2-minutes.

Turn off heat, stir in cream cheese and sour cream until smooth.

Cook pasta:

Once water is boiling, add ravioli to pot and reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3- to 4-minutes.

Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from pot.

Finish sauce & pasta:

Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta cooking water and juice from half the lemon.

Add 2 TBS butter, stir constantly until melted. Repeat with another 2 TBS butter, cook until sauce is creamy, 2- to 3-minutes.

Tip: If sauce seems too thick, stir in more pasta cooking water a splash at a time.

Stir shrimp and zucchini ribbons, into sauce and cook until zucchini is tender, 1- to 2-minutes. Add drained ravioli and gently stir to coat.

Turn off heat. Season with salt and pepper.

Serve:

Divide ravioli mixture between plates.
Sprinkle with Parmesan, scallion greens, and as much lemon zest and chili flakes as you like.

Serve with any remaining lemon wedges on the side.

Mexican Wedding Cake

Mexican Wedding Cake

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Yield: 12

12 tomatoes

I had never even heard of Mexican Wedding Cake until quite recently but let me tell you… it was love at first slice. Not to be confused with the powdered sugar Mexican Wedding Cookies, this cake gets its flavor from pineapple and pecans that are folded into a sweet and fruity batter. Once the cake is baked it’s pierced with holes to allow the decadent cream cheese buttercream frosting to seep in. The results are delicious. Prep: 15 Cook: 40

Cake:

  • 2cups flour
  • 2cups white sugar
  • 2eggs
  • 2tsp baking soda
  • ½tsp salt
  • 1cup pecans, finely chopped
  • 16oz crushed pineapple with juice

Frosting:

  • 16oz cream cheese (2 packages)
  • 2cups of powdered sugar
  • 1cup butter (2 sticks), softened


Cake:
Preheat oven to 350°F and grease a 9×13 baking dish.

In a large bowl, mix flour, sugar, baking soda, and salt.

Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.

Transfer batter to the prepared dish and bake for 40-45 minutes.

Frosting:
As cake bakes, mix the frosting ingredients until smooth.

Pierce the top of the cooked cake with a fork all over. Pour frosting onto cake while still hot and spread into an even layer.

Allow cake to cool before serving.

Refrigerate after cooling.

Lobster Ravioli Sauce

Lobster Ravioli Sauce

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Yield: 2

Adapted from: https://laurenfromscratch.com/lobster-ravioli-cream-sauce/#recipe

Easy, decadent, and creamy lobster ravioli sauce, ready in only 20 minutes! It’s the perfect sauce for your homemade or store-bought lobster ravioli.
Prep: 5 Cook: 15

  • 1TBS unsalted butter
  • 1shallot
  • 2cloves fresh garlic
  • 1tsp tomato paste
  • ⅓cup white wine
  • 1cup heavy cream
  • 2oz freshly grated parmesan cheese (about 1 cup when finely grated)
  • ¼tsp dried tarragon
  • ⅛tsp paprika
  • salt and pepper to taste
  • 9oz lobster ravioli
  • fresh parsley or basil (optional garnish)

Set a large pot of well salted water to boil. Finely dice shallot, mince garlic, and finely grate parmesan cheese. Measure other ingredients.

Sauté:

Heat a saucepan over medium-low heat and melt butter. Sauté shallots for about 5 minutes until softening and translucent. Add garlic and cook another minute while stirring.

Caramelize:

Add tomato paste and cook for 1-2 minutes while stirring until it darkens.

Deglaze:

Deglaze with white wine and cook for another 2 minutes, allowing the alcohol to burn off.

Simmer:

Slowly stir in heavy cream. Add tarragon, paprika, and parmesan cheese. Simmer on low until sauce reaches desired consistency, for about 5 minutes. Add salt and pepper to taste.

Boil:

While sauce is reducing, boil ravioli according to package directions. Transfer ravioli to the cream sauce with a splash of pasta water as needed.

Serve:

Serve hot. Garnish with fresh chopped parsley, basil, or extra additions as desired.