Tag: Steph

Recipes originally from Steph

Whole Chicken Soup

Whole Chicken Soup

Ingredients

  • 1 chicken, bone in
  • 3 cloves garlic
  • 3 stalks celery
  • 1 onion
  • 2 or 3 carrots
  • Thyme
  • Rosemary
  • Oregano
  • Parsley
  • Basil
  • Salt & pepper

Instructions

  1. Fill stockpot with water.
  2. Place chicken inside.
  3. Bring to a boil to make stock.
  4. Strain stock and remove chicken.
  5. Add vegetables and herbs.
  6. Bring to a boil, and then set to simmer.
  7. Pick apart chicken and add meat.

Notes

If flavor is inadequate, add 1/4 bouillon cube.

Carrot Cake

Carrot Cake

Equipment

  • loaf pan

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • .75 tsp salt
  • 2 tsp cinnamon
  • .5 tsp nutmeg
  • .25 tsp allspice
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups grated carrot
  • .5 tsp vanilla
  • Melted butter

Instructions

  1. Preheat oven to 350 F.
  2. Butter a loaf pan, line with parchment, and butter parchment.
  3. Sift and whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into a bowl.
  4. Break up the brown sugar into a separate bowl. Add 1 egg at a time until well incorporated.
  5. Add oil and vanilla until well incorporated.
  6. Slowly add in flour mixture.
  7. Fold in carrots.
  8. Pour into pan.
  9. Bake for 40 minutes.

Notes

If using cupcake tins, bake for 20 minutes, until toothpick comes out clean.
USE FRESH CARROTS to prevent soggy cake

Macarons

Macarons

Equipment

  • piping bag
  • 1/4 inch piping tip

Ingredients

  • 1 cup almond flour
  • 1.75 cups confectioner’s sugar
  • 3 large egg whites
  • .25 cup granulated sugar
  • .25 tsp cream of tartar
  • Pinch of salt

Instructions

  1. Preheat oven to 350 F.
  2. Sift flour and confectioner’s sugar into a bowl.
  3. Beat egg whites until frothy. Add cream of tartar, granulated sugar, and salt and beat until shiny peaks form.
  4. Fold in extracts, purees, or food colorings.
  5. Fold in flour and sugar mix.
  6. Transfer batter to pastry bag with 1/4 inch tip. Pipe 3/4 inch rounds onto a nonstick baking surface (preferably silpat).
  7. Firmly tap baking tray against hard surface twice to loosen air bubbles.
  8. Let cookies sit until firm to the touch (15 minutes).
  9. Bake for 10 minutes. Switch trays and rotate and bake for another 10, or until tops are hard.

Notes

  • 1/4 tsp extract, food coloring optional
  • Too much liquid = cracked tops
  • Some people recommend letting the cookies sit for an hour (they should feel dry).
  • When folding in flour and sugar, keep folding until batter is runny enough to create a figure eight with the spatula without breaking.
  • original source: Fearless Dining

Meat Lasagna

4-6 servings

Meat Lasagna

Ingredients

  • 6 lasagna noodles
  • 1 lbs ground beef and/or Italian sausage
  • .5 onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed/diced tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 tsp basil
  • 1 tsp oregano
  • 2 Tbsp parsley
  • 1/8 tsp black pepper
  • .5 tsp salt
  • 8 oz ricotta cheese
  • 1 egg, beaten
  • 2 cups mozzarella cheese, grated
  • .5 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 375 F.
  2. Cook lasagna noodles in salted water; drain and rinse with cold water.
  3. Cook beef, onion, and garlic until well done.
  4. Add tomatoes, tomato sauce, tomato paste, basil, oregano, 2 tbsp parsley, black pepper, and salt.
  5. In a bowl, mix together ricotta cheese, egg, 2 tbsp parsley, and a dash of salt.
  6. In a baking dish, layer the lasagna from bottom to top: meat sauce, pasta, ricotta cheese, mozzarella and parmesan. Repeat layers twice.
  7. Cover with foil and bake for 20 minutes.
  8. Uncover and bake for another 15 minutes.

Notes

Tastes just fine replacing beef with vegetables (eggplant, zucchini, spinach, mushroom).

Pickles

(Simple) Pickles

Equipment

  • jar

Ingredients

  • 1 part vegetables
  • 1 part water
  • 1 part vinegar (rice/apple cider)
  • 1 part sugar
  • Salt

Instructions

  1. Slice vegetable thinly. Place in jar.
  2. Mix water, vinegar, sugar, and salt together.
  3. Boil until sugar and salt dissolves.
  4. Pour over vegetables.
  5. Fill up remaining space with hot water.

Notes

Optional: thyme and chili
Choices of vegetables: red onion, daikon, carrots

Soondubu (Soft Tofu) Stew

Soondubu (Soft Tofu) Stew

Ingredients

  • 1 tube Korean soft tofu
  • 2 oz beef
  • 8 pieces assorted seafood (shrimp, clams, oysters)
  • 1 scallion
  • .25 onion, sliced thinly
  • 1.5 cup anchovy stock
  • 2 Tbsp gochugaru
  • 1 tsp garlic
  • 1 tsp soy sauce
  • Salt and white pepper
  • Cooking oil
  • Egg

Instructions

  1. Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
  2. Add and stir fry beef, onion, garlic, and soy sauce until cooked.
  3. Add anchovy stock and salt and boil for 3 minutes.
  4. Add tofu and boil for 3 minutes.
  5. Add seafood until it is cooked
  6. Add salt and pepper to taste.
  7. Top with spring onion and egg and serve.

Notes

original source: Korean Bapsang

Baked Seasoned Fries

Baked Seasoned Fries

Ingredients

  • 3 large russet potatoes
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • .5 tsp paprika
  • .5 tsp chili powder/cayenne pepper
  • Black pepper to taste
  • Olive oil

Instructions

  1. Preheat oven to 450 F.
  2. Peel and cut potatoes into desired shapes.
  3. Pat with paper towels to remove excess moisture.
  4. Toss fries with seasoning and olive oil.
  5. Bake for 15 minutes.
  6. Flip fries. Bake for another 15.

Notes

Take care not to overseason.

Korean Spicy Rice Cake

Ddukbokki

Ingredients

  • 1.5 cup anchovy stock
  • 1 cup Korean rice cake
  • 2 sheets fish cake
  • 1 cup shredded cabbage
  • 1 Tbsp gochujang
  • 1 Tbsp sugar
  • 1 Tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • Toasted sesame seeds

Instructions

  1. Add anchovy stock, gochujang, soy sauce, sugar, gochugaru, and garlic into pan. Bring to a boil.
  2. Add rice cakes. Cook until soft. Stir constantly.
  3. Add fish cake and cabbage. Cook until sauce thickens. Stir constantly.
  4. Remove and serve with sesame seeds.

Notes

Can top with hard boiled egg and/or green onion.

Bulgogi Kimbap

Bulgogi Kimbap

Equipment

  • Bamboo mat

Ingredients

  • 3 cups freshly cooked rice (1.5 cups uncooked)
  • .5 Tbsp sesame oil
  • seaweed sheets
  • roasted sesame seeds
  • bulgogi
  • pickled yellow radish
  • seasoned burdock root
  • spinach
  • 1 julienned carrot
  • rice vinegar
  • salt

Instructions

  1. Cook the rice using a little less water than usual.
  2. Mix rice with rice vinegar and sesame seeds.
  3. Blanch spinach and squeeze water out. Season with sesame oil and salt.
  4. Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  5. Place seaweed sheet on bamboo mat.
  6. Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
  7. Roll up. Brush with sesame oil.

Notes

Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.

Nacho Cheese

Nacho cheese

Ingredients

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1.5 cup milk
  • .25 tsp paprika
  • .25 tsp cayenne pepper
  • .25 tsp onion powder
  • .25 tsp garlic powder
  • 2 cups freshly grated cheese
  • Salt and pepper to taste

Instructions

  1. Make a roux; melt butter in saucepan. Whisk in flour until lightly browned.
  2. Pour milk in, whisking.
  3. Add in spices.
  4. Heat until thickened.
  5. Add in cheese a little at a time until melted.
  6. Add salt and pepper.
  7. Serve warm.

Notes

Do not reheat in microwave. Test cheese with chips before adding salt/pepper.

White Chocolate Raspberry Cheesecake

White chocolate raspberry cheesecake

Equipment

  • 6 ramekins

Ingredients

  • 1 cup biscuit crumbs
  • .25 cup melted butter
  • 2 Tbsp sugar
  • 2 packages cream cheese
  • 4 ounces white chocolate
  • .125 cup sugar
  • 1 tsp vanilla extract
  • 2 medium/small eggs
  • 1 tsp cornstarch
  • Seedless raspberry jam

Instructions

  1. Grease bottoms and sides of ramekins.
  2. Combine crumbs, butter, and sugar in a small bowl. Press onto bottom of ramekins.
  3. Preheat oven to 350 F.
  4. Beat cream cheese until smooth (no lumps).
  5. Beat in sugar, vanilla, and beaten eggs.
  6. Beat in cornstarch until just combined.
  7. Melt chocolate.
  8. Pour in slowly while beating.
  9. Spread filling evenly on top of crust.
  10. Melt raspberry jam in microwave.
  11. Pour on filling and marble.
  12. Place ramekins into water bath.
  13. Place in oven for 35 minutes.
  14. Cool to room temperature.
  15. Place in refrigerator to chill for a couple of hours before serving.

Notes

graham crust tastes like peanut butter?

Chocolate Raspberry Cake

Chocolate raspberry cake

Equipment

  • 2 9″ baking tins

Ingredients

  • Nonstick cooking spray
  • 2 cups cake flour
  • 1.5 cup white sugar
  • .75 cup cocoa powder
  • .25 tsp salt
  • 2 tsp baking soda
  • 3 large eggs
  • .75 cup vegetable oil
  • .75 cup heavy cream
  • 1 cup water
  • 8 ounces dark chocolate
  • 1 cup heavy cream
  • Seedless raspberry jam
  • Fresh raspberries

Instructions

  1. Preheat oven to 350 F.
  2. Spray two baking tins with nonstick spray.
  3. Sift flour, sugar, cocoa powder, salt, and baking soda into a mixing bowl. Mix together.
  4. Mix eggs, oil, .75 cup cream, and water in a separate bowl.
  5. Mix wet ingredients into dry and combine well.
  6. Pour evenly into two tins.
  7. Bake for 30 minutes, or until centers are set. Allow cakes to cool.
  8. Heat heavy cream until it boils. Mix in chocolate chips for ganache.
  9. Cover each layer with raspberry jam and ganache.
  10. Dust cake in powdered sugar and top with fresh raspberries and serve.

Bibimbap

4 servings

Bibimbap

Ingredients

  • 1 Tbsp soy sauce
  • 1.5 Tbsp sesame oil
  • 1 tsp sugar
  • 1.25 tsp garlic, minced
  • .5 tsp salt
  • 2 tsp sesame seeds, roasted
  • 100 g beef
  • 1 carrot, julienned
  • Oyster/dried shiitake mushrooms
  • Spinach
  • Bean sprouts
  • 2 tsp spring onion, finely chopped
  • 4 eggs
  • Rice
  • Seasoned seaweed

Instructions

  1. Mince and marinate beef in 1 Tbsp soy sauce, 1/2 Tbsp sesame oil, 1 tsp sugar, and 1/4 tsp garlic.
  2. Make bibimbap sauce (recipe below).
  3. Boil salted water and blanch bean sprouts. Drain and run under cold water. Squeeze to remove excess water. Cut into pieces.
  4. Mix with 1 tsp spring onion, 1/2 tsp garlic, 1/4 tsp salt, 1 tsp sesame seeds, and 1/2 tbsp sesame oil.
  5. Repeat steps 3-4 with spinach.
  6. Add cooking oil and salt into pan. Cook carrots on high for 2-3 minutes.
  7. Repeat step 6 with the mushrooms.
  8. Cook marinated beef.
  9. Make sunny side up eggs.
  10. Plate and serve; top with bibimbap sauce.

Bibimbap Sauce

Ingredients

  • 2 Tbsp gochujang
  • 1/2 Tbsp sesame oil
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp sesame seeds
  • 1 tsp vinegar
  • 1 tsp minced garlic

Instructions

  1. Mix.

Ratatouille

* confit byaldi style

Recipe Name

Equipment

  • 15″ x 10″ glass baking tray

Ingredients

  • 1 green zucchini
  • 1 yellow squash
  • 1 Chinese/Japanese eggplant
  • 4 Roma tomatoes
  • 1 red bell pepper
  • Olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • Basil
  • Salt & pepper
  • .5 yellow onion
  • 1 jar tomato sauce
  • 1 can tomato paste
  • 5 cloves minced garlic
  • Balsamic vinegar

Instructions

  1. Preheat oven to 450 F.
  2. Use mandolin to slice zucchini and squash.
  3. Slice eggplant to similar thinness.
  4. Blanch tomatoes for 45 sec. Slice.
  5. Place deribbed & deseeded bell peppers to roast in oven for 15 minutes.
  6. Peel bell peppers.
  7. Finely dice peppers, onion, and garlic.
  8. Put oil in pot. Cook onions and garlic.
  9. Add the tomato sauce, tomato paste, spices, and vegetable trimmings.
  10. Spread piperade on the bottom of pan.
  11. Place vegetables in alternating and spiral order in pan. Cover with parchment.
  12. Mix olive oil, salt, pepper, thyme, and garlic. Sprinkle over vegetables.
  13. Bake at 275 F for 2 hours.
  14. Remove parchment and bake for 30 minutes.
  15. Mix piperade, oil, vinegar, herbs, salt, and pepper for a vinaigrette.
  16. Serve with vinaigrette.

Apple Crumble

Apple Crumble

Equipment

  • 4 ramekins

Ingredients

  • 3 apples
  • .25 cup sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp flour
  • .25 tsp cinnamon
  • 1 cup rolled oats
  • .125 cup flour
  • .125 cup brown sugar
  • .5 tsp cinnamon
  • Pinch of salt
  • 4 Tbsp cold butter

Instructions

  1. Preheat the oven to 350 F.
  2. Dice the apples. Toss with sugar, lemon juice, flour, and cinnamon.
  3. Put oats, flour, sugar, cinnamon, and salt in bowl. Mix with cold butter.
  4. Place apple mixture into ramekins.
  5. Top with crumble mixture.
  6. Place in oven for 45 minutes.

Notes

Optional: whip heavy cream, sugar, and cinnamon together. Place dollop on crumble when serving.

Shepherd’s Pie

Shepherd’s Pie

Equipment

  • 9″ square tin

Ingredients

  • 4 potatoes
  • 1 egg yolk
  • .25 cup cream/milk
  • salt & pepper
  • 2 Tbsp butter
  • 1 onion
  • 3 cloves of garlic
  • 1 bowl frozen corn
  • .3 bowl frozen carrots
  • .6 bowl frozen peas
  • 3 cups ground beef
  • 1 cup chicken broth
  • Rosemary, thyme, Italian parsley

Instructions

  1. Preheat oven to 375 F.
  2. Peel and cut potatoes into smaller pieces.
  3. Put in salted boiling water. Boil until tender.
  4. Mash potatoes with egg yolk, cream/milk, butter, black pepper, and salt.
  5. Sauté onions and garlic in oil until aromatic.
  6. Add ground meat, black pepper, and salt and cook until browned.
  7. Add chicken broth and herbs. Thicken the broth and reduce it a little.
  8. Add the vegetables. Season with salt and pepper.
  9. Place meat mixture in a roasting pan. Cover with the mashed potatoes.
  10. Roast for 35-40 minutes.

Creme Brûlée

Creme Brûlée

Equipment

  • 4 ramekins
  • mini blowtorch

Ingredients

  • 4 egg yolks
  • .25 cup sugar
  • 2 cups heavy cream
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 300 F.
  2. Whisk egg yolks and sugar in a large container together.
  3. Heat heavy cream and vanilla extract slowly close to a boil but do not let it scald.
  4. Pour cream mixture into egg yolk and sugar mixture slowly to temper eggs, whisking constantly.
  5. Pour mixture into ramekins. Torch surface quickly to get rid of bubbles.
  6. Pour boiling/hot water into a baking pan, less than 25% of the level of the ramekins.
  7. Place ramekins into water bath.
  8. Bake for 30-40 minutes.
  9. Refrigerate for a couple of hours before serving, ideally overnight.
  10. Top with sugar and torch to caramelize.
  11. Serve immediately.

Notes

Optional: mix frozen/fresh berries with cream, matcha powder
Add 1 more egg yolk for firmer custard
Less time baking with small ramekins
16: 15 minutes