Note: Sugar is optional and depends on what kind of crust you need. For sweet pies use 1 tsp to 1 TBS, although the higher amount is typical. Some savory dishes also use ½ tsp sugar for balance.
Note: For butter and shortening, the mixture depends on the goal. All butter adds flavor, but a 50/50 mix with shortening can add flakiness.
Put some water in a cup with ice.
Pulse the flour, salt and optional sugar in a food processor for a couple of seconds. Many recipes call for putting the food processor bowl and ingredients in the refrigerator/freezer for 30 minutes at this point. If it’s hot you might try that.
Cut the butter and shortening into ½ inch cubes. Add the cubed butter and cubed shortening to the processor and using pulses mix into the flour until it resembles coarse crumbs, 6 to 10 pulses.
Add 2 TBS of the ice water and pulse a few times. Add additional TBS water and pulse. Repeat until the dough starts to come together in a ball.
Dump dough onto a floured surface, form into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
I’ve never found tri-tip steak to be tender. Now I’ve found the solution. This is a basic braise that turns out flavorful and fork tender tri-tip. No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base.
For the Steak
2lb tri-tip steak, sliced into 4 pieces (substitute any tough steak such as round)
salt & black pepper
¼cup all-purpose flour
2TBS oil
2TBS wine, water or stock
For the Sauce
1large or 2 small green bell peppers, coarsely chopped
1large yellow onion, chopped
3cloves garlic, minced
1(14-16 oz) can diced tomatoes
salt & black pepper
Pound meat to ¼ to 3/8” thickness. Season the meat generously on both sides with salt and pepper; sprinkle flour on both sides and pat in.
Set a 6-qt Instant Pot to the SAUTÉHIGH setting. Add oil and heat until shimmering.
Add two pieces of meat to the Instant Pot (if you crowd the meat it will not brown). Brown on both sides, remove from pot and place on a plate. Repeat with the remaining pieces of meat.
Once all the meat has been browned, de-glaze Instant Pot with wine, water or stock and add onion, pepper, diced tomatoes and meat to Instant Pot. Mix all ingredients.
Seal Instant Pot and set to MANUAL HIGH for 20 minutes with the pressure valve closed.
Once timer goes off let the pressure release naturally for 10 minutes. After 10 minutes, twist valve for quick release to remove the remaining pressure.
When all the pressure has been released, remove lid, taste and adjust seasoning.
New recipe. Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla!
Prep: 30 Bake: 35
2¼cup Bob’s Red Mill Super-Fine Cake Flour
2½tsp baking powder
½tsp baking soda
½tsp salt
½cup sour cream, room temperature
½cup whole milk, room temperature
1¼cup granulated sugar
2large eggs, room temperature
1egg yolk, room temperature
2tsp vanilla extract
1cup unsalted butter, softened
3oz ¾ cup semi-sweet chocolate, melted and cooled
Chocolate ganache:
1½cups semi-sweet chocolate chips
½cup heavy cream
Preheat oven to 350°F.
Butter and flour a 10-cup bundt pan.
In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
Whisk together sour cream and milk in a liquid measuring cup. Set aside.
Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy and lighter in color and almost white, 3-4 minutes.
Add in the eggs and egg yolk one at a time, making sure they are fully incorporated before adding another one.
Add in vanilla.
On low speed add in ⅓ of the dry ingredients and ⅓ of the milk mixture. Continue with adding another one-third of the flour mixture, followed by the remaining milk mixture and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not over-mix. I like to do the last bit by hand with a rubber spatula.
Remove 1½ cups of the batter from the bowl and set aside.
Add the cooled chocolate to the removed batter and mix until incorporated. Do not over-mix.
Spoon vanilla cake into the prepared pan.
Spoon the chocolate cake on top, avoiding the sides if you can.
Using a butter knife, swirl the 2 batters together in an S shape motion.
Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache.
Store cake in an airtight container at room temperature for up to 3 days.
Chocolate Ganache:
Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread on top of the cake.
Place back into the fridge to allow the ganache to set.
Spur of the moment special. Basically, pasta with shrimp and asparagus with a cream sauce. Feel free to substitute any pasta, green vegetable or protein. Chicken or Kielbasa are nice substitutes.
Pasta:
8oz Farfalle (bow tie pasta) or similar
Protein:
2lb 16/20 (or 21/25) Shrimp, peeled, deveined and tails removed (substitute 1½ to 2 lbs sliced chicken breast, 1-2 Kielbasa sliced 3/8 to 1/2 inch thick, etc.)
Vegetable:
1bunch asparagus (substitute green beans, broccoli, etc.)
Wannahavit:
1cup sun-dried tomatoes, drained and chopped
1medium shallot, minced
2-4cloves garlic, minced, about 1 heaping TBS
1cup heavy cream
½-¾cup shredded parmigiana cheese
salt and pepper
Get your mese together! Mise en place that is. Cut, trim and measure everything before you start cooking.
Season shrimp (or chicken) with salt and pepper. Do not season Kielbasa.
Prep and blanch green vegetable: Cut the wooden bottom 2 to 3 inches from asparagus and discard. Peel the next two to three inches of the asparagus and then cut into thirds or quarters to make bite size pieces. For fresh green beans, trim ends and cut into 2-inch lengths.
In your favorite pasta pot, bring a gallon of water to boil over high heat. Add 1 TBS salt to the boiling water and stir.
Blanch the green vegetable for 2 to 3 minutes in boiling water to desired consistency, remove with a spider or sieve and plunge into ice water. Set aside.
Add the pasta to the boiling water. Stir and cook to package directions for al dente.
Reserve: 1 cup of pasta cooking water and then drain pasta.
Sauté shrimp and vegetable: Heat a large skillet over medium high heat. Add 1 TBS butter and melt until foaming. When the foaming stops add 1 TBS olive oil and swirl to mix. Add shrimp and minced shallot, reduce heat to medium and cook about 2 minutes on one side until slightly browned. Flip shrimp over and cook for another 2 minutes. Add garlic and cook for 30 seconds. Mix and remove shrimp mixture to bowl including any oil in the pan. If using chicken, make sure it is cooked through. Kielbasa should be nicely browned.
Return skillet to heat and add another TBS of olive oil. Add the blanched green vegetable and cook for 2 minutes, stirring a couple of times. Add the sun-dried tomatoes, mix and cover the skillet. Cook for 2 minutes. If the pasta isn’t ready yet, remove to bowl with shrimp.
Assembly: Turn heat down to medium and return pasta to its pan and add reserved shrimp, asparagus and sun-dried tomatoes. Add a TBS or olive oil or two if needed. Pour in 1 cup heavy cream, and the grated parmigiana cheese. Mix well until heated through. Taste and season with salt and pepper. It will probably need about a teaspoon of kosher salt and ½ teaspoon fresh ground pepper. If the sauce is to thin, add some of the reserved pasta cooking water and mix until you get the desired consistency.
Where do you get these small chickens? I remember my dad, a meat dept manager, mentioning chickens by type, fryer, roaster, stewing, etc. Maybe that is a clue. I looked it up and found the type is an indication of age and weight at time of slaughter. Fryer/broilers are small chickens between 2½ and 4½ lbs. Roasters are typically 4½ to 7 lbs. Stewing chickens are larger and are no longer productive laying chickens.
Local stores in So Cal and CO rarely have anything under 5 lbs. These are basically roasters. The smaller broiler/fryers? I think those all get used up for their in-store rotisserie chickens.
Since I usually can’t find broiler/fryers I have had good success with 5½ lb roasters.
13–4 lb whole chicken, patted dry
Kosher salt, freshly ground pepper
¼cup (½ stick) unsalted butter, melted, or olive oil
Optional:
1lemon, halved crosswise, seeds removed
1head of garlic, halved crosswise (no need to remove peel)
1bunch of fresh poultry herbs
Arrange a rack in center of oven; preheat to 425°F. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin draped between leg and breast, making about a 3″-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). Exposing the leg joint makes it easy to tell if chicken is cooked and encourages hot air to circulate to thickest part of chicken. Repeat on second side. See the picture above.
Season every single surface of chicken, including skin along backbone, cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous pinches. If using, tuck the fresh poultry herbs in the cavity.
Option: Heat the cast iron pan on a burner before putting in the chicken. This gives the dark meat a head start.
Transfer chicken breast side up to a large skillet. If you’re using the optional lemon and garlic, arrange lemon and garlic cut sides down in skillet around chicken. I used a roasting pan and put quartered potatoes and onions around the chicken.
Drizzle chicken with butter and transfer to oven. Roast in center of oven until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. For my 5½ lb chicken I checked at 60 minutes and then needed another 20 for it to be done. To check, remove skillet from oven, and use an instant thermometer to measure the temperature in the thickest part of the thigh and breast. The thigh should be 170°F and the breast 160°F.; Continue to roast, checking every 5 to 10 minutes, until you get the right temperatures.
Let chicken rest in skillet at least 15 minutes before carving. Transfer chicken to a platter. Top with pan juices and serve with roasted lemon and garlic alongside.
Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.
3TBS grapeseed or other neutral oil, divided
3TBS soy sauce
5medium garlic cloves, finely grated
4tsp finely grated fresh ginger
2tsp cornstarch
Kosher salt and coarsely ground black pepper
1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
12oz Yukon Gold or red potatoes, cut into 1-inch pieces
6oz sweet potato, peeled and cut into 1-inch pieces
1medium yellow onion, chopped
1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
6TBS finely chopped fresh cilantro
In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.
In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.
This is a quick, simple and flavorful Italian inspired chicken dish, perfect for a weeknight. Serve with rice and a complementary vegetable.
2boneless, skinless chicken breasts
1shallot, minced
2cloves garlic, minced
1tsp each, dried oregano and dried basil or 2 tsp Italian Seasoning
6 – 8oz heavy cream
vegetable oil
Heat skillet of sauté pan over medium high until hot, add oil and heat until almost smoking.
Brown chicken breasts, cook for 2 to 3 minutes per side. Remove to hot plate in oven. Wipe pan clean and reheat over medium heat. Add a small amount of oil.
When hot add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds.
Add basil and oregano (or Italian Seasoning) and cream and bring to boil. Cook for 1 to 2 minutes.
Return chicken to sauce. Cover and simmer slowly until cooked through (3 to 6 minutes).
There are lots of Marsala recipes around. The striking difference is about half call for sweet Marsala and half call for dry. Depends on your personal taste. I much prefer the dry. Make sure you get a decent Marsala, preferably imported. Supermarket “cooking Marsala” is an abomination and shouldn’t be used for anything.
4chicken breasts, boneless & skinless
½cup AP flour
salt & pepper
3TBS oil
4TBS butter, room temperature
8oz fresh mushrooms, sliced
1shallot, peeled and minced
¾cup dry Marsala wine (see note below)
¾cup chicken stock
1packet unflavored gelatin (2½ tsp)
Prepare sauce:
Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.
Prepare chicken:
Add flour, salt and pepper to a shallow bowl and mix to combine.
Pound chicken breasts between sheets of plastic wrap until about ¼” thickness.
Season chicken with salt and pepper, then dredge in flour, knocking off excess.
Cook mushrooms:
Heat 1 TBS oil in a skillet over medium heat.
Add the mushrooms and a pinch of salt to the pan and cook for 5 to 10 minutes, until nicely browned. Set aside. Optional: Push mushrooms to one side and add a finely diced shallot to pan, cook until softened. Remove both to a dish and set aside.
Cook chicken:
Add 2 TBS oil and cook chicken breasts on medium heat for about 3 minutes on the first side, until lightly browned. Turn breasts over to cook other side until they are around 145°F internal temperature.
Return mushrooms to pan and add Marsala-stock-gelatin mixture around chicken pieces. Cover and simmer for about 5 minutes. Check chicken temperature for 160°F. Remove chicken to serving plate.
Remove pan from heat. Add butter to the remaining sauce, stir butter until it is melted and an emulsion is made.
Distribute sauce over chicken breasts and serve immediately.
Side dish suggestions:
Vegetables
Starches
Green Beans
Wide Noodles
Broccoli
Risotto
Asparagus
Boiled/Steamed Potato
Note: Marsala wine is a fortified wine from Sicily and can be either dry or sweet; it’s used to create a rich caramelized flavor to the sauce. The wine is added to the chicken and mushrooms with butter to create the rich brown sauce for that authentic Italian taste. Chicken Marsala is best served with a starch like potato or over pasta.
I love a nice Piccata. Chicken, pork, veal, turkey, it doesn’t really matter. Use some thin fish fillets and it’s basically a Fish Meuniere.
lemon, juiced to obtain 1 TBS juice
4boneless, skinless chicken breasts (about 1½ to 2 lb)
½cup all-purpose flour
4TBS vegetable oil
1small shallot, minced (about 2 TBS) or 1 small garlic clove, minced (about 1 tsp)
1cup chicken stock or canned low-sodium chicken broth
2TBS small capers, rinsed and drained
4TBS unsalted butter, softened
2TBS minced fresh parsley leaves (optional)
Heat oven to 200°F.
Slice chicken breast horizontally and pound to ¼ inch. Season both sides of cutlets with salt and pepper. Measure flour into shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 TBS oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 TBS oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon juice, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.
Serve with:
Starch: Mashed Potatoes, Rice, Polenta or Pasta.
Veg: Asparagus, Green Beans, Roasted Veg Medley
