Chicken Soup

6 servings

Chicken Soup

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2 large carrots, thinly sliced
  • 2 celery stalks, roughly chopped
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh grated turmeric (or 1 tsp ground turmeric)
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast or thighs
  • 1 tsp freshly chopped rosemary
  • 1 tsp freshly chopped thyme, stems removed
  • .5 tsp salt
  • Freshly ground black pepper
  • 1 cup pearl or Israeli couscous

Instructions

  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 
  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
  5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot.
  6. If you find that you don’t have enough broth, feel free to add in another cup. Taste and adjust seasonings, if necessary.

Notes

original source: Ambitious Kitchen

Cold Peanut Sesame Noodles

Cold Peanut Sesame Noodles

Ingredients

  • 8 oz Chinese egg noodles, cappellini, or pad thai– style rice noodles
  • 1 Tbsp peanut oil
  • .25 cup peanut butter
  • .5 tsp toasted sesame oil
  • 3 Tbsp rice vinegar
  • .25 cup soy sauce
  • 2 tsp toasted sesame seeds
  • 1 Tbsp honey
  • 2 Tbsp freshly grated ginger, or 1 Tbsp ground ginger
  • 2 garlic cloves, minced
  • 1 Tbsp red pepper flakes
  • 1 Tbsp sriracha or other red chile sauce
  • 2 Persian cucumbers, 1 grated, 1 thinly sliced
  • 1 scallion, chopped
  • .25 cup salted roasted peanuts, chopped
  • .25 cup fresh cilantro leaves, chopped

Instructions

  1. Bring a pot of water to a boil. Prepare a bowl of ice water.
  2. Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled.
  3. Drain again, return to the bowl, toss with the peanut oil, and set aside.
  4. In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha.
  5. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
  6. Transfer to a serving bowl, twirling the pasta into a nest shape.
  7. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

Notes

original source: Epicurious

Korean Pan-Fried Pork Belly

Korean Pan-Fried Pork Belly

Ingredients

  • .5 pound pork belly (with or without skin)
  • cilantro for topping (optional)
Marinade
  • .5 tsp minced garlic
  • .5 tsp minced ginger
  • 1 Tbsp Korean hot pepper paste
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted white sesame seeds

Instructions

  1. Marinate the pork belly with garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil and sesame seeds for about 20 minutes.
  2. Turn to medium-low heat, and place the pork belly slices onto a non-stick pan.
  3. Pan fry for about 4-5 minutes each side.
  4. Top with cilantro to serve.

Notes

original source: Spice the Plate

Korean Fire/Spicy Chicken (Buldak)

Buldak

Ingredients

  • 2 pounds of chicken breast, cut into 3/4 or 1 inch cubes
  • .5 cup hot pepper flakes
  • 2 Tbsp hot pepper paste
  • 1 Tbsp soy sauce
  • 3 Tbsp vegetable or corn oil
  • .5 tsp ground black pepper
  • .3 cup rice syrup (or corn syrup, sugar, honey)
  • 6 large garlic cloves, minced
  • 2 tsp ginger, minced
  • 1 pound mozzarella cheese (optional), cut into small pieces
  • 1 cup of sliced rice cake (optional)
  • 1 green onion, chopped
  • .25 cup water

Instructions

  1. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
  2. Add the chicken and mix well by hand.
  3. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
  4. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
  5. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  6. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
  7. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly
  8. Remove and sprinkle with the chopped green onion. Serve hot.

Notes

  • original source: Maangchi
  • if using rice cake, add one more Tbsp of gochujang

Japchae (Korean Stir-Fried Starch Noodles)

Japchae

Ingredients

  • 6 ounces Korean potato starch noodles
  • 1 small carrot
  • 1 small sweet onion
  • 2 scallions
  • 4 ounces lean beef (sirloin or rib eye
  • 5 dried shiitake mushrooms, soaked until plump
  • 6 ounces fresh spinach
  • vegetable oil for stir frying
  • salt and pepper
Sauce
  • 3 Tbsp soy sauce
  • 2.5 Tbsp sugar
  • 2 Tbsp sesame oil
  • 2 tsp minced garlic
  • 2 tsp roasted sesame seeds

Instructions

  1. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
  2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
  3. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
  4. Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.
  5. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.
  6. In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.
  7. Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.
  8. Stir fry the beef and mushrooms together until the meat is cooked through, 2 – 3 minutes. Transfer to the bowl.
  9. Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.
  10. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Notes

original source: Korean Bapsang

Bulgogi (Korean Grilled Beef)

Bulgogi

Equipment

  • cast iron skillet

Ingredients

  • .5 onion
  • 3 green onions/scallions
  • 4 inch carrot
  • 1.5 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin; See Notes)
  • 1 Tbsp sesame oil
  • .5 Tbsp toasted white sesame seeds
Marinade
  • 4 Tbsp Korean soy sauce
  • 2 Tbsp sesame oil (roasted)
  • 3 Tbsp brown sugar (don’t substitute with honey as it burns easily)
  • 8 cloves garlic (4 tsp, minced)
  • .5 Asian pear (4 Tbsp, grated)
  • freshly ground black pepper

Instructions

  1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl. Grate ½ of an Asian pear. Add freshly ground black pepper and mix all together.
  2. Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.
  3. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade, and mix all together.
  4. Add the meat in the marinade, separating each slice. Mix all together to coat with the marinade. Set aside for at least 30 minutes or best if overnight.
  5. In a large skillet, heat 1 Tbsp sesame oil over medium-high.
  6. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.

Notes

  • original source: Just One Cookbook
  • If you can’t find thinly sliced beef, you can freeze the block of meat for 2 hours (depending on the size and thickness) prior to slicing.

Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice

Ingredients

  • 3 cups refrigerated rice
  • 2.5 tablespoons oil
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 6 oz chicken, cut into cubes
  • 1 cup pineapple cubes
  • 1 cup defrosted frozen mixed vegetables
  • salt
  • 1.5 Tbsp soy sauce
  • .5 Tbsp fish sauce
  • .25 tsp sesame oil
  • 3 dashes white pepper

Instructions

  1. Mix soy sauce, fish sauce, sesame oil, and white pepper in a small bowl.
  2. Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside.
  3. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic.
  4. Add the chicken and pineapple pieces and stir-fry until the chicken is half-cooked and the pineapple cubes are slightly caramelized before adding the mixed vegetables. Stir to combine well.
  5. Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the seasonings into the wok, blending it well with the rice and ingredients.
  6. Return the cooked eggs into the wok and combine with the rice.
  7. Dish out and serve immediately.

Notes

  • original source: Rasa Malaysia
  • add some cashews for some extra texture

Tiramisu

Tiramisu

Equipment

  • 9 inch square nonstick pan

Ingredients

  • 6 large egg yolks
  • 1 cup sugar
  • 1.25 cup mascarpone cheese (room temperature)
  • 1.75 cup heavy whipping cream
  • 30 Italian ladyfingers
  • 1 cup cold espresso or strong coffee
  • .5 cup coffee flavored liqueur
  • 1 ounce unsweetened cocoa for dusting

Instructions

  1. Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk.
  2. Remove from the heat and continue to whip yolks until thick and lemon-colored.  Allow to cool briefly.
  3. Add room temperature mascarpone to whipped yolks, mix until well combined.
  4. In a separate bowl, using an electric mixer whip cream to stiff peaks (do this slowly, beginning whipping on low). 
  5. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  6. Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
  7. Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
  8. Spoon half the mascarpone cream filling over the ladyfingers.
  9. Repeat process with another layer of ladyfingers 
  10. Add another layer of tiramisu cream
  11. Refrigerate at least 4 hours. Overnight is best.
  12. Dust with cocoa before serving

Notes

  • original source: Ask Chef Dennis
  • instead of using coffee and kahlua, can use matcha powder (.5 cup water and 1.5 Tbsp matcha) and rum/marsala wine (2 Tbsp)
  • alcohol is option

Ladyfingers

yields 24

Ladyfingers

Equipment

  • pastry bag w/ 1/2″ round tube

Ingredients

  • 2 eggs separated
  • .3 cup white sugar
  • 7 Tbsp all-purpose flour
  • .25 teaspoon baking powder

Instructions

  1. Preheat oven to 400 degrees F. Line two 17 x 12 inch baking sheets with baking parchment.
  2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
  3. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
  4. Sift flour and baking powder together.
  5. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
  6. Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
  7. Bake 8 minutes.

Notes

  • To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.
  • Without a pastry bag, just spread the mixture onto a baking sheet and cut it into ladyfingers after baking; this will require a longer baking time.
    • flip over halfway through baking
  • If for tiramisu, bake at lower temperature for longer to get a drier cookie.
  • original source: allrecipes

Ssamjang (Korean Dipping Sauce)

Ssamjang

Equipment

  • equipment

Ingredients

  • .25 cup doenjang
  • 2 Tbsp gochujang
  • 2 Tbsp toasted sesame oil
  • .5 Tbsp honey
  • 2 tsp toasted sesame seeds
  • .5 tsp minced garlic
  • 10 g onion , thinly sliced
  • 2 Tbsp walnuts
  • 10 g apple

Instructions

  1. Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl.

Notes

original source: My Korean Kitchen

Kimchi Fried Rice

Kimchi Fried Rice

Ingredients

  • 4 strips of bacon, diced (or about 4 ounces ham or spam)
  • .75 cup diced kimchi
  • .25 small onion, diced
  • 1 scallion, chopped
  • 1 small carrot, finely chopped
  • 3 Tbsp juice from kimchi
  • 1 Tbsp soy sauce
  • 1 Tbsp gochujang
  • 2.5 cups cooked rice
  • oil for frying
  • .5 Tbsp sesame oil
  • salt and pepper

Instructions

  1. If using bacon, cook until slightly browned. If you don’t want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham/spam add it while stir-frying kimchi in step 2.
  2. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
  3. Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
  4. Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil at the end.

Notes

  • If you using raw meat, season with salt and pepper. Cook the meat before stir-frying with the kimchi.
  • For spicier fried rice, add gochugaru instead of more gochujang. Too much gochujang will make the dish too salty. 
  • original source: Korean Bapsang

Taco Seasoning

Taco Seasoning

Ingredients

  • 1 Tbsp chili powder
  • .25 tsp garlic powder
  • .25 tsp onion powder
  • .25 tsp crushed red pepper flakes
  • .25 tsp dried oregano
  • .5 tsp paprika
  • 1.5 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  1. Mix.

Notes

original source: allrecipes

Cream Puffs

28 cream puffs

Cream Puffs

Equipment

  • pastry bag with 1/2″ round tip (alternatively, cut a 1/2″ diameter tip using a plastic bag)

Ingredients

Pastry
  • .5 cup water
  • .5 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • .25 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs, room temperature
Cream Filling and Garnish
  • 2 cups heavy whipping cream chilled
  • 4 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar to garnish

Instructions

Cream Puffs

  1. Preheat oven to 425˚F. Line a baking sheet with Silpat or parchment paper. 
  2. In a saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
  3. Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.
  4. Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
  5. Transfer the dough to piping bag. Pipe 28 puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1″ apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.
  6. Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to wire rack to cool completely.

Whipped Cream

  1. In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip. 
  2. Once cream puffs are completely cooled, fill them with cream. There are 2 ways to fill them: (#1) pipe the cream into the puffs by pushing the pastry tip into the side and piping until cream pushes back, or (#2) Cut off tops of puffs and pipe cream inside using a pastry bag, then cover with the tops. Dust with powdered sugar and serve.

Notes

original source: Natasha’s Kitchen

Vegetable Lasagna

Vegetable Lasagna

Equipment

  • baking dish

Ingredients

  • 10 lasagna noodles
  • 1.5 cups fresh ricotta cheese
  • 1 cup finely grated Parmesan
  • .75 tsp salt
  • .25 tsp ground black pepper
  • 1 small egg
  • 3 cups shredded mozzarella
Chunky Marinara Sauce
  • 3 Tbsp olive oil
  • 1.5 cloves garlic, roughly chopped
  • 1 medium zucchini, halved lengthwise and chopped
  • 4 cups packed fresh spinach
  • .5 large yellow onion, cut to 1/2-inch dice
  • .5 tablespoon chopped fresh oregano
  • 4 fresh basil leaves
  • 14 oz can tomato sauce puree
  • 14 oz can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
  • salt and pepper

Instructions

  1. Cook olive oil, onion and garlic in a pan for about a minute.
  2. Cook zucchini for about a minute.
  3. Cook spinach until it is wilted.
  4. Add oregano, pizza sauce, diced tomatos, basil, salt, pepper.
  5. In a baking dish, layer the lasagna from bottom to top: vegetable sauce, pasta, ricotta cheese, mozzarella. Repeat layers twice.

Notes

Add however much mushroom desired.

Chocolate Lava Cake (v2)

Chocolate Lava Cake

Equipment

  • ramekins

Ingredients

  • 2 oz chocolate
  • .25 cup heavy cream
  • 6 Tbsp unsalted butter
  • 4 oz chocolate
  • 3 Tbsp flour
  • .25 tsp salt
  • 3 large eggs
  • .3 cup sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 400 F.
  2. Melt 2 oz chocolate into heavy cream.
  3. Split into portions and chill.
  4. Grease ramekins with butter.
  5. Melt 4 oz chocolate and butter. Make sure it does not burn.
  6. Beat eggs and slowly add in sugar until volume doubles. Beat in vanilla.
  7. Fold melted chocolate, flour, and salt into egg mixture until smooth.
  8. Pour batter into ramekins.
  9. Add in ganache.
  10. Bake for 15 minutes.
  11. Serve immediately.

Notes

Second version of lava cake, this is better than v1.

Snickerdoodles

44 small cookies

Snickerdoodles

Ingredients

  • 1 cup butter
  • 1.5 cup white sugar
  • 2 eggs
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • .25 tsp salt
  • 1 tsp vanilla extract
  • 2 Tbsp sugar
  • 2 Tbsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs and vanilla and blend well.
  4. Mix together flour, cream of tartar, baking soda, and salt together.
  5. Mix dry ingredients into wet and mix.
  6. Shape dough into balls.
  7. Mix sugar and cinnamon together and roll dough balls in sugar/cinnamon mix.
  8. Bake for 10 minutes.

Notes

Cookies are poofy and then settle down when cooling.

Lemon Sauce

Lemon Sauce

Equipment

  • strainer

Ingredients

  • .15 cup sugar
  • .5 Tbsp cornstarch
  • 6 Tbsp water
  • 2 Tbsp lemon juice
  • 2 slices lemon
  • .5 tsp lemon zest

Instructions

  1. Whisk sugar and cornstarch together.
  2. Add water and whisk over low heat.
  3. Whisk until mixture thickens (2 min).
  4. Stir in lemon juice, lemon slices, and lemon zest.
  5. Strain and cool.

Raspberry Sauce

Rasberry Sauce

Equipment

  • fine mesh sieve

Ingredients

  • 1 cup raspberry
  • 1 Tbsp powdered sugar
  • Dash of lemon juice

Instructions

  1. Cook raspberry and powdered sugar in a pot until soft. Add in lemon juice.
  2. Push through a fine mesh sieve to remove seeds.

Butterscotch Sauce

original source

Butterscotch Sauce

Ingredients

  • 3 Tbsp unsalted butter
  • .6 cup tightly packed brown sugar
  • .5 cup heavy whipping cream
  • .6 Tbsp vanilla
  • .6 tsp salt

Instructions

  1. Melt butter almost completely.
  2. Add sugar. Stir until all sugar is wet.
  3. Stir infrequently. Sugar will melt and consistency will change into molten lava.
  4. Wait until the liquid looks grainy to add the cream.
  5. Lower heat and whisk cream in.
  6. Turn heat back up whisk every few minutes for 10 min.
  7. Turn heat off and let sauce rest before storing in heatproof container.
  8. Whisk in half the vanilla and salt and add more to taste.

Mango Mousse Cake

Mango Mousse Cake

Equipment

  • springform pan

Ingredients

Sponge Cake
  • 3 eggs
  • .3 cup sugar
  • .5 tsp vanilla extract
  • .5 cup sifted flour
  • 1 Tbsp melted unsalted butter
  • Dash of salt
Mousse
  • 500 mL puree of two large mangoes
  • 1.5 cups heavy cream
  • 2 egg whites
  • 1 Tbsp gelatin
  • .25 cup sugar
Mirror glaze
  • .75 cup warm mango nectar
  • .75 cup cup warm orange juice
  • 1 envelope gelatin
  • 2 Tbsp cold water

Instructions

  1. Butter a springform pan.
  2. Preheat oven to 350 F.
  3. Beat the eggs and sugar together until the mixture is white and voluminous.
  4. Add in the vanilla and mix.
  5. Fold in the sifted flour, salt, and melted butter.
  6. Bake for 10-20 min, until toothpick comes out clean.
  7. Allow cake to cool completely.
  8. Allow the gelatin for the mousse to bloom in some water.
  9. Heat to dissolve.
  10. Strain the mango puree. Add in gelatin mixture.
  11. Whip the heavy cream and fold in mango puree.
  12. Whip sugar and egg whites until stiff shiny peaks form. Fold into mango mix.
  13. Spread over cake and chill.
  14. Let the gelatin for the mirror glaze bloom in water.
  15. Dissolve in the warm juice.
  16. Let the mix cool.
  17. Pour over cakes and chill.

Notes

Serve with butterscotch, raspberry, and lemon sauces as decoration.

Beef Wellington

Beef Wellington

Ingredients

  • 1 lbs mushrooms
  • 2 shallots, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs thyme, minced leaves
  • 2.5 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • Salt and pepper
  • Beef tenderloin
  • Puff pastry
  • Flour for dusting/rolling
  • Prosciutto
  • 2 beaten eggs for egg wash
  • Dijon mustard

Instructions

  1. Tie tenderloin if necessary. Brown tenderloin thoroughly. Cover in mustard and store in refrigerator, uncovered.
  2. Wash mushrooms. Process with shallots, garlic, thyme, and S&P. Make sure duxelles is coarse grind, not mushy.
  3. Cook mushroom mixture with butter and olive oil. Cook until all moisture is released, season, and cool.
  4. Place cling film down on a flat surface.
  5. Place a layer of prosciutto on top.
  6. Spread the mushroom mix on top of the prosciutto.
  7. Roll the beef up in the prosciutto, using the cling film to form a uniform shape. Chill.
  8. Preheat the oven to 425 F.
  9. Roll out the puff pastry. Egg wash the pastry before rolling up the beef.
  10. Egg wash the outside and score.
  11. Bake for 20 min.
  12. Turn down the temp to 400 F and bake for another 25-30 min or until internal beef temperature is 120 F.
  13. Rest for 10 min and then plate.

Pommes Puree

Equipment

  • sous vide cooker

Ingredients

  • 900 g potatoes, peeled and trimmed
  • 450 g unsalted butter
  • 250 g milk
  • 8 g salt
  • White pepper to taste

Instructions

  1. Sous vide the potatoes with butter and milk.
  2. Pass the mixture through a sieve.
  3. Whisk together gently to mix.

Corn and Arugula Salad

Corn and Arugula Salad

Ingredients

  • Arugula
  • 2 to 3 ears of corn
  • .5 red onion, finely chopped
  • .25 cup olive oil
  • .5 lemon, juiced
  • 1 tsp salt
  • .5 tsp pepper

Instructions

  1. Cook corn in microwave for 5 minutes.
  2. Cool and husk.
  3. Slice corn kernels off husk.
  4. Mix all ingredients together.

Notes

Optional: add edamame or grape tomatoes.

French Onion Soup Canape

French Onion Soup Canape

Equipment

  • chinois strainer

Ingredients

  • 2 lbs yellow onions, sliced (4-5)
  • .25 tsp sugar
  • .5 cup(?) unsalted butter
  • 2 Tbsp olive oil
  • Salt & pepper
  • 8 cups beef broth
  • 3 Tbsp flour
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  1. Melt butter with olive oil over medium-low heat.
  2. Add onions, thyme, and bay leaf. Cook until softened (15 min).
  3. Add sugar to help caramelize. Cook until deeply browned (45 min).
  4. Add flour, salt, and pepper (10 min).
  5. Add broth and simmer (30 min).
  6. Strain broth through a chinois.
  7. Reduce down until desired strength.
  8. Strain again.

Parmesan Crisps

Equipment

  • baking sheet

Ingredients

  • Parmesan

Instructions

  1. Place a tsp of Parmesan onto a baking sheet and lightly pat it down.
  2. Bake for 3-5 min.

Notes

Optional: mix herbs in with cheese.

Tuna Tartare

Tuna Tartare

Equipment

  • ring mold

Ingredients

  • Sushi grade tuna
  • 2 tsp finely grated ginger
  • .5 tsp wasabi paste
  • 1 Tbsp finely chopped scallion
  • 1 Tbsp sesame seeds
  • 1 Tbsp citrus juice
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • .5 tsp sesame oil
  • cucumber

Instructions

  1. Mix wasabi, scallion, citrus juice, soy sauce, mirin, and oil in a bowl.
  2. Chop tuna finely.
  3. Mix in sauce and sesame seeds.
  4. Plating: thin circle in ring mold on circle dish, top with thinly sliced cucumber.

Notes

Tuna is interchangeable with salmon. Orange slice or Meyer lemon can also be topping.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Ingredients

  • 1.25 cup flour
  • .75 cup lightly packed brown sugar
  • .75 cup softened butter
  • 1 large egg
  • 1 tsp vanilla extract
  • .5 tsp baking soda
  • .5 tsp baking powder
  • .25 tsp salt
  • 2 cups oats
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Beat in egg and vanilla until fluffy.
  4. Combine flour, salt, baking soda, and baking powder in separate bowl.
  5. Mix in flour mixture into butter mixture.
  6. Add oats and chocolate chips.
  7. Shape cookies and place onto a baking mat.
  8. Bake for 14-16 minutes or until golden brown.

Notes

Do not leave cookies in ball form due to low flour content.

Chocolate Espresso Lava Cake (v1)

Chocolate Espresso Lava Cake

Equipment

  • ramekins

Ingredients

  • .5 cup all purpose flour
  • 6 oz bittersweet chocolate
  • 1 stick butter, unsalted
  • 3 eggs
  • 3 egg yolks
  • 1 cup powdered sugar
  • 6 tsp espresso powder
  • Cocoa powder

Instructions

  1. Preheat oven to 425 F.
  2. Grease ramekins well and dust with cocoa powder.
  3. Melt butter and chocolate together over water bath.
  4. Sift flour, powdered sugar, and espresso powder.
  5. Beat eggs and add in chocolate mixture.
  6. Add in flour mixture.
  7. Pour into ramekins and bake for 12 minutes.
  8. Let cool.
  9. Top with coffee ice cream, raspberry, or mint.

Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli

Ingredients

  • Fresh pasta
  • 1 Tbsp olive oil
  • 1.5 cups mushrooms, chopped
  • 1 pack (10 oz) frozen chopped spinach, thawed and squeezed dry
  • .5 cup mozzarella, shredded
  • .5 cup parmesan, shredded
  • 1 clove garlic, minced
  • .25 cup onion, minced
  • Salt and pepper, to taste
  • Parmesan, grated

Instructions

  1. Make pasta dough. Let rest for 15 minutes.
  2. Heat oil in a pan.
  3. Saute mushrooms, garlic, and onions until most moisture has evaporated. Let cool.
  4. Combine cheese, spinach, salt, and pepper in a bowl. Add mushroom mixture.
  5. Split dough into two and roll until smallest setting.
  6. Allow pasta to dry for 20 minutes, flipping every 5 minutes.

Baked Oyster w/ 3 Different Sauces

Rosemary Citrus Butter

Ingredients

  • 4 Tbsp unsalted butter, room temp
  • .25 lemon zest
  • .25 lime zest
  • .5 tsp minced shallots
  • .5 tsp minced rosemary

Instructions

  1. Combine butter, zests, shallots, and rosemary together.
  2. Chill mixture in log shape to harden.

Harissa

Equipment

  • food processor

Ingredients

  • 2 Piquillo peppers (or fresh chili)
  • .5 Arbol dried chili
  • .5 tsp cumin, finely ground
  • .5 tsp coriander, finely ground
  • 1 Tbsp italian parsley, chopped
  • .5 clove garlic
  • Extra virgin olive oil

Instructions

  1. Process ingredients on high in a food processor.
  2. Slowly drizzle in olive oil to emulsify.

Rockefeller Oysters

Ingredients

  • 1 Tbsp unsalted butter
  • 4 tsp panko
  • .5 shallot, minced
  • .5 cup spinach, chopped
  • .5 Tbsp Pernod (absinthe)
  • 1 Tbsp heavy cream
  • Red pepper flakes
  • Salt and pepper

Instructions

  1. Melt butter. Add half to panko.
  2. Using other half of butter, cook shallots and wilt spinach.
  3. Deglaze pan with Pernod.
  4. Season with salt, pepper, and red pepper.
  5. Add cream and allow mixture to cool.

Baked Oysters

Equipment

  • oyster shucking knife

Ingredients

  • Raw oysters, unshucked
  • sauce (rosemary citrus butter, harissa, or Rockefeller)

Instructions

  1. Rinse oysters in shells and discard those that do not close when tapped.
  2. Shuck and remove top shell.
  3. Loosen muscle from bottom shell.
  4. Keep meat and liquor in bottom shell.
  5. Set onto plate lined with rock salt to prevent tipping.
  6. Place one heaping tsp of sauce onto each oyster.
  7. Place oysters on medium hot grill over open fire or in oven.
  8. Grill/broil for 5-10 minutes.

Notes

For Rockefeller oysters, top with sprinkling of panko.

Duck Breast Sous Vide

Duck Breast Sous Vide

Equipment

  • sous vide cooker

Ingredients

  • 2 duck breasts
  • Thyme
  • Garlic
  • Salt and pepper

Instructions

  1. Chill the duck breasts.
  2. Trim and clean the duck, removing all leftover bits of feathers.
  3. Score the skin against the grain.
  4. Presear the duck breast, pressing it down into a pan with no oil. Add the aromatics.
  5. Season the duck and bag it with the aromatics.
  6. Sous vide.
  7. Sear the duck in a searing hot pan. When the skin is brown, it is ready.
  8. Slice and serve.