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Recipes
Peaches and Sour Cream Ice Cream
By lorik
Peel and remove the pits from the peaches
- Makes 1 quart
- 2 or 3 medium to large very flavorful ripe peaches
- 2 tablespoons lemon juice
- 1 cup sugar
- 2 cups sour cream
Supper Pancakes with Sausage and Kale
By lorik
Combine milk, yeast, and sugar in a medium bowl and stir to dissolve the yeast and sugar
- 1 cup plus 2 tablespoons milk, heated to 115°
- 1 1⁄2 tsp. granulated yeast
- 1 ⁄2 tsp. sugar
- 3 tbsp. bacon fat, melted
- 1 ⁄2 tsp. Kosher salt, plus more
- 1 cup all purpose flour
- 4 smoked garlic sausages (about 12 oz.)
- 1 bunch kale, stems removed (about 8 oz.)
- 6 tbsp. unsalted butter
- 2 garlic cloves, minced
Bone In Ribeye
By lorik
1. Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt
- One 2-pound bone-in rib eye steak, preferably dry aged
- Kosher salt
- 2 sprigs rosemary
- 4 strips lemon peel
- 6 sprigs thyme
- 6 cloves garlic, smashed
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- Fleur de sel, for garnish
Almost-Famous Corn Salsa
By lorik
Preheat a grill to medium high
- 1/2 small poblano chile pepper, seeded
- 3 teaspoons extra-virgin olive oil
- Kosher salt
- 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
Old Fashioned Frozen Custard
By lorik
One teaspoon of vanilla extract can be substituted for the vanilla bean; stir the extract into the strained custard...
- Vanilla Custard:
- 6 large egg yolks
- 1/4 cup (1 3/4 ounces) sugar
- 2 tablespoons nonfat dry milk powder
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup light corn syrup
- 1/8 teaspoon salt
- 1 vanilla bean
- Chocolate Custard:
- Use 60 percent cacao bittersweet chocolate. An instant-read thermometer is critical for the best results.
- 6 large egg yolks
- 1/4 cup (1 3/4 ounces) sugar
- 2 tablespoons nonfat dry milk powder
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup light corn syrup
- 1/2 ounce bittersweet chocolate, chopped fine
- 1 tablespoon Dutch-processed cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Skillet Shepherd's Pie with Cheddar Mash
By lorik
Makes 6 servings Total time: 45 minutes To ensure the filling isn’t too loose, thaw the frozen corn and beans, a...
- FOR THE TOPPING, COOK:
- 1 1/2 lb. Yukon gold potatoes, cubed
- ADD:
- 1/2 cup half-and-half
- 4 Tbsp. unsalted butter
- 1 1/2 cups shredded sharp Cheddar
- 1/4 cup minced scallions
- Salt and cayenne pepper to taste
- FOR THE FILLING, HEAT:
- 1 Tbsp. olive oil
- 1/2 cup each diced onion, celery, and carrot
- 1 Tbsp. minced fresh garlic
- 1 lb. ground sirloin
- 2 Tbsp. chopped fresh rosemary
- 1 Tbsp. each all-purpose flour and tomato paste
- 1/2 cup dry white or red wine
- 1 cup low-sodium beef broth
- 1 cup each frozen corn kernels and cut green beans, thawed
- 1 tsp. Worcestershire sauce
- Salt and black pepper to taste
Poultry Seasoning
By lorik
Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable container; store with your other spic...
- 2 teaspoons ground dried sage
- 1 1/2 teaspoons ground dried thyme
- 1 teaspoon ground dried marjoram
- 3/4 teaspoon ground dried rosemary
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon finely ground black pepper
Drunken Steak
By lorik
1. Using a sharp knife, lightly score both sides of the steak at 1 1/2-inch intervals
- 1 cup light rum
- 1/2 cup soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 1 scallion, minced
- 1 flank steak (about 1 1/2 pounds), scored on both sides at 1 1/2-inch intervals
Mini Persian Rice Cakes (Tachin)
By lorik
In a medium bowl, cover the rice with cold water and stir in 1 tablespoon of the salt
- Serves 8 to 10
- 1 3/4 cups long-grain basmati rice, rinsed
- 3 tablespoons kosher salt, divided
- 1 stick unsalted butter, melted and divided, plus more for greasing
- 1 medium yellow onion, diced
- 1 pound (3 medium) chicken breasts, cut into 1/2-inch pieces
- 1 cup whole Greek yogurt, divided
- 2 tablespoons dried barberries, plus more for garnish
- 1/2 teaspoons ground turmeric
- 2 tablespoons boiling water
- 1/4 teaspoons saffron threads, ground
- 1 egg
Pork Tenderloin Medallions with Brown Rice, Sage and Walnuts
By lorik
Instead of roasting, we found that it was faster to slice and sauté our pork tenderloin
- 2 pork tenderloins (1 1/2 to 2 pounds total), cut crosswise into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 1/2 cup chopped walnuts
- 2 tablespoons finely chopped fresh sage
- 3/4 cup dried cranberries
- 2 packages (8.8-ounce) package Uncle Ben's Whole Grain Brown Ready Rice
- 3/4 cup orange juice