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Recipes
Black Bottom Cupcakes
By MooK
1. Preheat oven to 350 degrees Fahrenheit
- 1 chocolate cake mix (I prefer to use a Devil’s Food cake mix)
- 1 package (8 oz.) cream cheese
- 1 egg, beaten slightly
- 1/3 cup sugar
- 1 cup chocolate chips
- Cream Cheese Icing
- 1 package (8 oz.) cream cheese, softened
- 1-pound box powdered sugar, sifted
- 1 tsp. vanilla
Egg White Mayonnaise
By MooK
Combine egg white, lemon juice, mustard, salt, and oil in a container just wide enough to accommodate an immersion...
- 1 large egg white (1 ounce; 30g), cold
- 1/2 ounce fresh juice from 1 lemon (1 tablespoon; 15g)
- 1/8 ounce Dijon mustard (1 teaspoon; 4g)
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use 1/4 teaspoon
- 3 1/2 ounces safflower or other neutral oil (1/2 cup; 100g)
Chocolate Panna Cotta Layer Cake
By MooK
For cake: Preheat oven to 350°F
- Cake:
- Nonstick vegetable oil spray
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup hot coffee
- 1/2 cup hot water
- 1 cup plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 3 large eggs
- 1/2 cup sour cream
- Panna Cotta:
- 1/2 cup water
- 5 teaspoons unflavored gelatin
- 7 1/2 ounces bittersweet chocolate, chopped
- 5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
- 2 1/2 cups heavy whipping cream
- 2 1/2 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1 1/4 teaspoons vanilla extract
- 1 1/4 vanilla beans, split lengthwise
- Chocolate Band:
- 2 16x3-inch strips waxed paper
- 5 ounces bittersweet chocolate, chopped
Fried Smashed Potatoes with Lemons
By MooK
Recipe courtesy Giada De Laurentiis
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
Sous Vide Salmon
By MooK
Sous Vide Salmon Temperatures Like firm sashimi 105°F (41°C) Soft and buttery 110°F (43°C) Translucent and star
- 4 salmon fillets (5 to 6 ounces; 140 to 170g each)
- Kosher salt
- 2 tablespoons (30ml) extra-virgin olive oil
- Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest (optional)
- 2 teaspoons (10ml) vegetable oil, if serving seared
Classic Roast Beef Tenderloin
By MooK
Serve with French Mashed Potatoes with Cheese and Garlic (Aligot) If using table salt, reduce the amount to 1 teas...
- 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note)
- 2 teaspoons kosher salt (see note)
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons unsalted butter , softened
- 1 tablespoon vegetable oil
- .
- Flavored butter
- .
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley leaves
- 1/4 teaspoon chopped fresh thyme leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 tablespoon whole grain mustard
- 1/8 teaspoon table salt
- 1/8 teaspoon ground black pepper
Malt Vinegar-Molasses Burger Sauce
By MooK
Whisk all ingredients together in a bowl
- 3/4 cup mayonnaise
- 4 tsp. malt vinegar
- 1/2 tsp. molasses
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
Crostata with Apples, Walnuts and Gorgonzola
By MooK
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons lemon juice
- 3 tablespoons ice water
- 3 tablespoons unsalted butter, melted
- 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chopped walnuts
- 1/3 cup crumbled Gorgonzola
- 1 large egg, lightly beaten
Scallion and Ginger Pancakes
By MooK
For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl
- Pancakes:
- 1 1/2 cups cake flour
- 1/2 cup all-purpose flour, plus additional if needed
- 1 teaspoon kosher salt
- 2 tablespoons canola oil
- 1 cup boiling water
- 2 bunches scallions, green and white parts both, sliced into thin rounds
- Vinaigrette:
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons red wine vinegar
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, peeled and grated
- Canola oil, for frying the pancakes
Bloody Mary Shrimp
By MooK
Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil
- For shrimp
- 1 pound medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
- .
- For sauce
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish (not drained), or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- Equipment: Chinese soupspoons
- Garnish: diced avocado (optional)