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Recipes
Norwegian Wood clone (Haandbryggeriet)
By Shaylie
(5 gallons/19 L, all-grain) OG = 1
- 8 lbs. 3 oz. (3.7 kg) Weyermann smoked malt
- 2.0 lbs. (0.91 kg) Munich malt
- 19 oz. (0.55 kg) Weyermann CaraAmber® malt
- 18 oz. (0.51 kg) British amber malt
- 11 oz. (0.31 kg) British pale malt
- 0.3 oz. (8.5 g) Northern Brewer hops (mash hop)
- 1.8 AAU Northern Brewer hops (60 mins) (0.21 oz/6.0 g of 8.5% alpha acids)
- 5.9 AAU Centennial hops (20 mins) (0.6 oz./17 g of 9.75% alpha acids)
- 5.6 AAU Cluster hops (0 mins) (0.8 oz/22 g of 7% alpha acids)
- 2 branches of fresh Juniper (with green berries)
- Wyeast 3638 (Bavarian Wheat), White Labs WLP315 (Bavaria Weizen Yeast) or other wheat/wit yeast (2 qt./2 L yeast starter)
vSteakhouse Shepherd's Pie
By Shaylie
Place potatoes in a pot, cover with cold water and bring up to a boil
- 2 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1/2 tablespoons extra-virgin olive oil
- 4 slices good quality bacon or peppered bacon, chopped
- 2 pounds ground sirloin
- 1 onion, chopped
- 1/2 pound button mushrooms, quartered
- Black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock, divided
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3 tablespoons sour cream
- 1/4 pound blue cheese, crumbled (recommended: Maytag)
- 3 to 4 tablespoons chives
- 1 teaspoon paprika
Almond Crackers
By Shaylie
Preheat oven to 350 degrees Fahrenheit
- 2 cups (8 ounces) raw blanched almond slivers
- 1/4 teaspoon salt
- 1 teaspoon dried dill
- 1 egg, whisked
- 2 tablespoons olive oil
Roasted Butternut Squash Soup
By Shaylie
Directions Heat the olive oil in a large saucepan over medium heat until hot
- For the soup:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (1/4-inch) diced onion
- 1/4 cup (1/4-inch) diced celery
- 1/4 cup (1/4-inch) diced carrot
- 1 cinnamon stick
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 4 About 4 cups chicken stock or canned low-salt chicken broth
- 1/2 teaspoon ground toasted coriander, optional
- 1 1/2 cups Roasted Winter Squash recipe
- 1/2 cup half-and-half
- Roasted Winter Squash:
- 3 About 3 pounds butternut squash (preferably 1 large squash)
- Gray salt
- Freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons finely chopped fresh sage leaves
- 2 tablespoons maple syrup
- 1/4 cup balsamic vinegar
- 1/4 cup dark unsulfured molasses
- 2 teaspoons Toasted Spice Rub, recipe follows
- Toasted Spice Rub:
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup (1-ounce) pure California chili powder
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
- To serve:
- 1/4 cup mascarpone cheese, optional
- 2 tablespoons toasted pumpkin seeds, optional
Lemon-and-Garlic-Marinated Flat Iron Steak
By Shaylie
In a glass baking dish, season the steak with salt and pepper and rub with the olive oil
- One 1-pound beef flat iron steak
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 4 scallions, chopped
- 4 bay leaves, broken into pieces
- 2 lemons, very thinly sliced
- Vegetable oil, for brushing
Smoky Barbecued Chicken
By Shaylie
ACTIVE: 45 MIN; TOTAL: 3 HR PLUS 4 HR BRINING
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup light brown sugar
- Three 3 1/2-pound chickens
- 10 pounds hardwood lump charcoal
- 9 garlic cloves-6 smashed, 3 minced
- 1 bunch scallions, coarsely chopped
- 1 fennel bulb, finely diced
- 1 jalapeno, finely diced
- 1 dried ancho chile—stemmed, seeded and coarsely chopped
- Wild Game Rub
vBLUEBERRY SCONES
By Shaylie
It is important to work the dough as little as possible—work quicldy and knead and fold the dough only the number...
- 16 tablespoons (2 sticks) butter, frozen whole. (see note above)
- 1-1/2 : cups (about 7 1/2 ounces) fresh blueberries, picked over (see note above)
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups (10 ounces) unbleached all-purpose flour, plus additional for work surface
- 1/2 cup (3 1/2 ounces) sugar, plus
- 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon finely grated zest from 1 lemon
Roquefort Dressing
By Shaylie
In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pep...
- 1 1/2 cups mayonnaise
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 5 ounces Roquefort cheese, crumbled (I made it with Gorganzola) about 1 cup
CHICAGO-STYLE DEEP-DISH PIZZA
By Shaylie
MAKES TWO 9-INCH PIZZAS, SERVING 4 TO 6 NOTE: Place a damp kitchen towel under the mixer and watch it at all times ...
- DOUGH
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter, melted, plus
- 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- SAUCE
- 2 tablespoons unsalted butter
- 1/4 cup grated onion, from I medium onion (see note)
- 1/2 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves, minced or pressed through
- garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- TOPPINGS
- 1 pound mozzarella, shredded (about 4 cups) (see note)
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
- OPTIONAL TOPPINGS
- Pepperoni
- Mushrooms
- Peppers
Oven Fries
By Shaylie
Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate
- 3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
- 5 tablespoons vegetable or peanut oil
- Salt and ground black pepper