Browsed by
Author: vscson

Irish Apple Cake with Custard Sauce

Irish Apple Cake with Custard Sauce

Comments 0 Comment

Yield: 12

Billy Parisi

This delicious homemade apple cake recipe is easy to prepare and is topped off with an amazing vanilla custard sauce.

For the cake:

  • 4cups AP flour
  • 1cup sugar + 3 TBS
  • 1TBS baking powder
  • ½tsp sea salt
  • 1½tsp cinnamon
  • 8oz cold unsalted butter
  • 2peeled cored and large diced granny smith apples
  • 2peeled cored and large diced golden delicious apples
  • 4large eggs
  • 2tsp vanilla extract
  • 1cup whole milk

For the custard:

  • 4egg yolks
  • 1cup whole milk
  • ½cup sugar
  • 1tsp good vanilla extract

Preheat the oven to 375°F.

Cake:

In a food processor, cream the flour, 1 cup of sugar, baking powder, salt, cinnamon, and butter until the butter is the size of rice. Remove to a large bowl.

Fold in the apples using a spoon until they are completely coated.

In a separate bowl whisk together the eggs, vanilla and milk and then combine it into the flour-butter-apple mixture until combined. It should resemble a thick dough.

Transfer the mixture to a 9” greased spring form pan and bake in the oven at 375°F for 80 to 90 minutes or until golden-brown on top and firm in the center.

Cool completely on a rack to room temperature before slicing and serving.

Custard:

Whisk together the egg yolks in a medium size bowl. Set aside.

Heat the milk and sugar in a medium size pot over medium heat just until lightly boiling.

Slowly pour the mixture into the bowl with the eggs while continually stirring and then pour the mixture back to the pan over low heat and stir until it becomes very thick, think alfredo sauce.

Finish by whisking in the vanilla and then pour a small amount over a cooled slice of cake.

Make-ahead: You can make this cake up to 2 days ahead of time. See storage instructions below.

How to store: You can cover and keep at room temperature for 3-4 days. Cover and keep it in the refrigerator for 5-6 days and freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for 1 day before serving.

If you want to prep everything up to make for another day, the apples will hold well in pineapple juice for up to 3 days.

To cream the dry ingredients together with the butter, feel free to put all of it in a food processor and pulse until the butter is incorporated.

If the top of the cake starts to brown too quickly, place a piece of parchment paper on top by just laying it on there or tent it with a piece of foil.

Shrimp and Vegetables

Shrimp and Vegetables

Comments 0 Comment

Yield: 2 to 4

Scott Nowell

Yum. Tasty, tasty, tasty. Your choice of vegetables. Whatever you want.

Premix sauce:

  • ½cup water
  • 1spoon BTB chicken, heat and stir
  • 1-3TBS Hoisin sauce
  • 3tsp Shaoxing cooking wine
  • ½tsp sugar
  • 1TBS of oyster sauce
  • ½-1tsp sesame oil
  • 1tsp soy sauce, mix well

Shrimp:

  • 1lb large shrimp, peeled, deveined, rinsed, patted dry
  • salt & pepper, season shrimp, add
  • 1/4cup corn starch, mix well to coat shrimp

Vegetables:

  • 1carrot, peeled and sliced thinly diagonally. Precook in MW 2 to 3 minutes.
  • 4oz green peas
  • 4oz green beans, other vegetables optional, e.g.,
  • 2oz red and orange peppers, sliced thin

Stir-fry:

  • vegetable oil, divided
  • 1tsp ginger, sliced
  • 1tsp garlic, minced
  • ½onion, julienned and separated
  • 1-2scallions, cut small

Slurry:

  • 1TBS corn starch mixed with 2 TBS water

Stir fry shrimp: In a hot wok add 1-2 TBS oil and add the shrimp. Cook until browned on bottom, then flip and brown other side. About 1-2 minutes on each side. Remove to bowl.

Vegetables: If the wok is dry add a little oil. Add the garlic and ginger to the wok and stir fry for 30 seconds.

Next add vegetables to the wok, stir fry until lightly browned.

Add premix sauce to the wok and let it boil for a couple minutes.

Add slurry to thicken.

Return the shrimp back into the wok and stir everything together. Adjust seasoning.

Crispy Salt & Pepper Shrimp

Crispy Salt & Pepper Shrimp

Comments 0 Comment

Yield: 2 to 4

Cook! Stacey Cook

2 cloves of garlic, finely minced

1 tbs onion, small dice

1 tbs bell pepper, small dice

1 stalk of green onion, small pieces

1 lb peeled shrimp, rinsed, pat dry, add

1/4 cup cornstarch, mix until coated

Heat pan over medium-high heat, add 1 tbs oil

Pan fry shrimp until brown, flip and repeat for other side, remove to plate

Add vegetables to the pan in the remaining oil, add a little more if needed. Add

1/3 tsp white pepper

1/3 tsp black pepper

1/3 tsp salt, stir fry, return shrimp to pan,

Mix and serve.

Cottage Pie

Cottage Pie

Comments 0 Comment

Yield: 6 to 8

Adapted from: NY Times

Cottage pie is a near twin to its sibling, the slightly better-known shepherd’s pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping.
Prep: 20 Cook: 2 hrs

For the filling:

  • 2lb ground beef
  • salt and pepper
  • 2TBS salted butter
  • 1medium white or yellow onion, diced, about 1 cup
  • 2celery stalks, finely chopped, about ½ cup
  • 1medium carrot, peeled and finely chopped, about ½ cup
  • 3garlic cloves, minced
  • 2TBS tomato paste
  • ¼cup AP flour
  • 2cups beef broth
  • ½cup dry red wine (or water)
  • ½cup frozen peas
  • 2TBS Worcestershire sauce
  • 4thyme sprigs
  • 2dried bay leaves

For the topping:

  • Salt
  • 2½lb russet potatoes, peeled and cut into ½-inch cubes
  • ½cup whole milk
  • 5TBS salted butter, melted
  • ¾cup grated Parmesan (about 1½ oz)

Heat the oven to 350°F.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium heat. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a tsp of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add ¼ cup flour and stir to incorporate.

Add 2 cups beef broth, ½ cup red wine, peas, 2 TBS Worcestershire sauce, thyme sprigs, bay leaves and 1 tsp each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add potatoes and water to cover by 1 inch. Bring to a boil and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add ½ cup milk, 4 TBS butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and adjust seasoning if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 TBS of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.

Homemade Rice-a-Roni CC

Homemade Rice-a-Roni CC

Comments 0 Comment

Yield: 4

Daring Gourmet

Do you like the taste of boxed Rice-a-Roni but have been looking for an alternative with fewer chemicals? You’re going to love this homemade Rice a Roni recipe!
Prep: 5 Cook: 20

  • 1cup brown or white long-grain rice
  • ½cup broken up capellini, vermicelli or thin spaghetti
  • 2TBS extra virgin olive oil
  • 2TBS butter
  • 1small yellow onion, finely chopped
  • 3-4TBS chopped walnuts or pecans (optional)
  • 3cups chicken broth (can also use beef broth or vegetable broth)
  • 1tsp salt
  • ½tsp dried rosemary
  • ½tsp dried thyme
  • 1TBS chopped fresh parsley
  • salt and pepper to taste


Saute:

Heat the oil and butter in a skillet over medium-high heat.

Add the rice, pasta and nuts and sauté, stirring frequently, until roughly half of the rice and pasta is browned.

Add the onion and cook for another two minutes.

Boil:
Add the chicken broth, salt and herbs and stir to combine.

Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes for white rice (longer if using brown rice) or until the rice is done.

Add parsley and fluff with a fork.

Serve immediately.

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Comments 0 Comment

Yield: 4 to 6 Servings

Adapted from: Rachael Ray / Food Network

A few notes to answer some common questions –
• Sharp or extra sharp cheddar work best
• Grate your own cheese for best results, but it works with pre-grated as well, although pre-grated is usually coated with anti-caking agents and can make for grainy sauce.
• Breadcrumbs on the top – Gayle’s preference
• We like the top extra crispy. If you do not, I’d recommend covering with foil for the first 30 minutes.
• Nothing like some nice browned burger or hot Italian sausage mixed in.
• This can be prepped a day ahead and baked prior to serving.

  • 1lb elbow macaroni
  • 1lb (4 cups) shredded extra sharp or sharp cheddar cheese
  • 2TBS AP flour
  • ¼tsp ground mustard (can be omitted)
  • salt and pepper to taste
  • 2cups low-fat milk (or go with whole if you’re feeling indulgent!)
  • 1½TBS butter
  • 1lb ground beef or hot Italian sausage (optional)

Preheat oven to 375°F. Spray or grease a casserole dish or a 9×13 pan.

Bring 1 gallon of water to boil in a large pot. Add in 1 TBS salt, stir and add macaroni. Cook macaroni as directed on the package until firm.

While macaroni is cooking, heat a 10-inch skillet over medium-high heat, add ground beef (or hot Italian sausage), season with salt and pepper and cook, breaking up until browned and mostly cooked through. Drain and set aside.

Combine 2½ cups of cheese with dry ingredients (2 TBS flour, ¼ tsp ground mustard, ½ tsp salt and ¼ tsp pepper) in a medium bowl.

Drain macaroni and return to pot. Add cheese mixture, and browned meat. Mix to combine and add milk over macaroni and mix again to combine.  Pour into the greased pan. Top with remaining 1½ cups of cheese and dot with butter.

Bake for 45 minutes or until firm and golden-brown.

Optional: Let sit for 10 minutes before serving to further firm up.

Note: We like the macaroni and cheese a little extra crispy. If you like it softer, cover it with foil for the first 30 minutes of baking.

Baked Flounder with Panko and Parmesan

Baked Flounder with Panko and Parmesan

Comments 0 Comment

Yield: 2

Adapted from: All Recipes

Say some nice stuff about the recipe Jed. I wish I could. OK, but not worth a repeat. Mostly boring.

  • 4(4 oz) flounder fillets
  • 4TBS butter, melted, divided
  • 1cup panko breadcrumbs
  • ⅔cup grated Parmesan cheese
  • ½tsp salt
  • 1pinch dried thyme
  • ground black pepper to taste

Preheat the oven to 400°F. Lightly grease a large, shallow baking dish.

Lay flounder fillets in the prepared baking dish and brush with 1 TBS butter.

Combine the remaining 3 TBS butter with breadcrumbs, Parmesan cheese, salt, thyme, and pepper in a bowl, sprinkle over flounder and pat down lightly.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Carefully transfer fillets to a plate with a thin spatula.

Sicilian-Style Spinach Smothered Steak

Sicilian-Style Spinach Smothered Steak

Comments 0 Comment

with Parmesan cottage fries

Yield: 2

Adapted from: Home Chef

Steak topped with spinach and a mildly spice Sicilian-style sauce served with parmesan cottage fries.
Cook: 35 to 45

  • 2russet potatoes
  • 10oz beef top round steaks
  • 1oz grated parmesan cheese
  • 1oz Sicilian sauce
  • 1oz creme fraiche
  • ½oz baby spinach
  • 2garlic cloves
  • ½tsp potato spice seasoning
  • salt & pepper
  • olive oil


Prep

Turn oven on to 425°F. Let it preheat for at least 10 minutes

Set Sicilian Sauce on counter to soften

Prepare a baking sheet with foil and generously coat with cooking spray.

Roast the cottage fries:

Slice potatoes into ¼” rounds.

Mince garlic.

Place potatoes on prepared baking sheet and toss with 2 tsp olive oil, potato spice seasoning, garlic, and a pinch of salt and pepper. Spread into an even layer and top evenly with half the cheese (reserve remaining for other side of potatoes).

Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once halfway through and topping with remaining cheese.

While potatoes roast, continue recipe.

Prepare the ingredients:

Coarsely chop spinach.

Pat steaks dry and season both sides with half the garlic salt and ¼ tsp pepper.

Cook the steaks:

Place a medium non-stick pan over medium-high heat and add 1 tsp olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Transfer steaks to a plate. Rest, 3 minutes.

Keep pan over medium-high heat.

Make the sauce:

Add spinach and 1 TBS water to hot pan. Stir occasionally until spinach begins to wilt, 1-2 minutes.

Add softened Sicilian sauce (to taste) and creme fraiche. Stir often until combined, 1-2 minutes.

Remove from burner.

Finish the dish:

Plate dish as pictured on front of card, topping steak with sauce (to taste). Bon appétit!

Salmon À l’Orange

Salmon À l’Orange

Comments 0 Comment

with Creamy Mashed Potatoes & Mixed Greens Almond Salad

Yield: 2

Adapted from: Hello Fresh

Salmon à l’orange a luxurious meal from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared salmon glazed in a savory-sweet, thyme-flecked orange sauce, creamy mashed potatoes, and a mixed greens salad bursting with juicy orange segments, pickled shallot, and almonds.
Prep: 10 Cook: 40

  • 12oz potatoes
  • ¼oz thyme
  • 10oz salmon
  • 1orange
  • 1½TBS sour cream
  • 1oz apricot jam
  • 1oz seafood stock concentrate
  • 2½tsp red wine vinegar
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil
  • butter

Salad:

  • 1shallot
  • 2oz mixed greens
  • 2½tsp red wine vinegar
  • ½oz sliced almonds
  • 2tsp Dijon mustard


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place the potatoes in a large pot with a few thyme sprigs (you’ll use the rest in Step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook salmon:

Meanwhile, pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. Flip and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate. (Keep empty pan handy for sauce step.)

Prep shallot for salad:

While salmon cooks, halve, peel, and thinly slice half the shallot. Toss sliced shallot in a small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar, and a big pinch of salt and pepper.

Prep & mix:

Strip thyme leaves from the remaining sprigs until you have 1 tsp, roughly chopped leaves.

Zest orange until you have 1 tsp. Halve orange, squeeze juice from one orange half into a separate small bowl.

Peel remaining orange half, dice into ½-inch pieces (only for salad).

To bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and 2½ tsp vinegar.

Make sauce:

Add chopped thyme to pan used for salmon over medium heat and cook until fragrant, 30 seconds.

Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2- to 3 minutes.

Stir in 1 TBS butter until it is melted and emulsifies the sauce. Turn off heat.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

For Salad:
In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper.

Finish & serve:

Divide salmon, salad (if using), and mashed potatoes between plates. Spoon sauce over salmon and serve.

Chicken Sausage & Zucchini Penne

Chicken Sausage & Zucchini Penne

Comments 0 Comment

with Pink Sauce and Mozzarella

Yield: 2

Adapted from: EveryPlate

Penna pasta and savory chicken sausage mixed with zucchini, garlic, and pink sauce.
Cook: 35

  • 1zucchini
  • 3cloves garlic
  • 1tsp Italian seasoning
  • 1TBS tomato paste
  • 2TBS cream cheese
  • 9oz Italian chicken or pork sausage, mild or hot
  • ½cup mozzarella cheese
  • 6oz penne pasta
  • salt & pepper
  • cooking oil
  • butter


Prep:
Heat the broiler to high. Bring a medium pot of salted water to boil. Wash and dry produce. Trim and quarter zucchini lengthwise, slice crosswise into ¼-inch-thick pieces. Peel and finely chop garlic.


Sauté zucchini:
Heat a drizzle of oil in a large, preferably ovenproof, pan over high heat. Add zucchini and season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Turn off heat, remove from pan and set aside.


Cook pasta:
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.


Cook sausage:
Meanwhile, heat a drizzle of oil in pan used for zucchini over medium-high heat. Add sausage, cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add garlic and Italian Seasoning, cook, stirring, until fragrant, 30 seconds. Stir in tomato paste until thoroughly coated.


Make sauce:
Slowly stir 1 cup plain water into pan with sausage mixture until combined. Reduce heat to medium. Simmer, stirring often, until sauce has thickened, 3-5 minutes. Season with salt and pepper. Stir in cream cheese and 1 TBS butter until melted.

Stir in drained pasta and zucchini. If needed, add splashes of reserved pasta cooking water until everything is thoroughly coated in sauce. Taste and season with salt and pepper. (If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.) Evenly top with mozzarella. Broil until melted and lightly browned, 2-3 minutes. (Watch carefully to avoid burning. The broiler is a powerful tool!) Let cool slightly, then divide between plates.