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Recipes
Asian Chicken Thighs
By MooK
In a large skillet, heat oil over medium heat
- 5 teaspoons olive oil
- 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
- 1/3 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five-spice powder
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Sliced green onions
- Hot cooked rice, optional
Eggs With Cream, Spinach, And Country Ham
By MooK
Preheat oven to 350°F with rack in middle
- 1/4 cup thinly sliced country ham, finely chopped
- Scant 3/4 cup heavy cream
- 1 tablespoon finely chopped onion
- 2 tablespoons unsalted butter, divided
- 3/4 teaspoon finely chopped garlic
- 10 ounces spinach, coarse stems discarded
- 8 large eggs
- Equipment: 8 (6-ounce) ramekins or ovenproof teacups
Savory Rolls
By MooK
1. Combine all sponge starter ingredients in a mixing bowl
- Sponge starter
- (You will have leftovers)
- 2 1/2 cups all-purpose flour
- 2 cups filtered water
- 1/4 teaspoon dry active yeast
- .
- Dough
- 1 cup sponge (above)
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant yeast
- 1 tablespoon brewer’s yeast
- 2 cups all-purpose flour
- 1/4 cup water
- 1/4 cup melted butter (margarine works)
- 1 teaspoon olive oil
- .
- Filling
- 1 cup Cast-Iron Mushrooms
- 2 pounds shallots, sliced
- 1/2 cup cream sherry
- 2 cups chopped dill
- 1/2 pound shredded aged cheese (we use Comté)
- sea salt and pepper
Lemon Risotto with Peas, Tarragon, and Leeks
By MooK
Bring a small saucepan of water to a boil
- 1 cup fresh green peas
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely chopped leek (about 2)
- 1/2 cup chopped shallots
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 3 tablespoons dry white wine
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon butter
Party-Sized Shepherd's Pies
By MooK
Preheat oven to 400°. To make broth, in a 1-cup liquid measuring cup, whisk hot water and mushroom stock concentra...
- 2/3 cup hot water
- 3/4 teaspoon Mushroom Stock Concentrate
- 1/2 pound ground beef
- 1/3 cup finely chopped onion
- 1/4 cup finely chopped celery
- 3 tablespoons finely chopped carrot
- 1-1/2 teaspoons all-purpose flour
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/3 cup frozen petite peas
- 2 packages (17.3 ounces each) frozen puff pastry, thawed
- 3 cups mashed potatoes
Meatball Subs with Caramelized Onions and Gruyère
By MooK
Make the meatballs: Split your rolls almost the whole way through, leaving one side attached
- Meatballs
- The baguettes or seeded sandwich rolls you’ll use for your sandwiches (see Note above for how to estimate)
- 2 pound ground meat of your choice (I used pork but have in the past used beef, veal, chicken, turkey or a blend thereof)
- 2 tablespoons chopped parsley
- 1/3 cup finely grated Parmesan or Romano cheese
- 3/4 teaspoon salt
- Pinch of red pepper flakes
- 2 small garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 large egg
- Olive oil
- 4 cups prepared tomato sauce (plus extra if you like a lot of extra sauce)
- Caramelized onions
- 2 large yellow onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt
- Assembly
- 2 cups coarsely shredded Gruyère
Fresh Strawberry Mousse
By MooK
1. Cut enough strawberries into 1/4-inch dice to measure 1 cup; refrigerate until ready to garnish
- 2 pounds strawberries, hulled (6 1/2 cups)
- 1/2 cup (3 1/2 ounces) sugar
- Pinch salt
- 1 3/4 teaspoons unflavored gelatin
- 4 ounces cream cheese, cut into 8 pieces and softened
- 1/2 cup heavy cream, chilled
Sicilian-Style Pizza
By MooK
This recipe requires refrigerating the dough for 24 to 48 hours before shaping it
- Dough
- 2 1/4 cups (11 1/4 ounces) all-purpose flour
- 2 cups (12 ounces) semolina flour
- 1 teaspoon sugar
- 1 teaspoon instant or rapid-rise yeast
- 1 2/3 cups (13 1/3 ounces) ice water
- 3 tablespoons extra-virgin olive oil
- 2 1/4 teaspoons salt
- .
- Sauce
- 1 (28-ounce) can whole peeled tomatoes, drained
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 anchovy fillets, rinsed, patted dry, and minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- .
- Pizza
- 1/4 cup extra-virgin olive oil
- 2 ounces Parmesan cheese, grated (1 cup)
- 12 ounces whole-milk mozzarella, shredded (3 cups)
Jerk Pork
By MooK
Make marinade: Pur&ée marinade ingredients in a small food processor or a blender and transfer to a sealable plast...
- For marinade:
- 1/2 cup chopped scallion
- 4 serrano or jalapeño chiles, chopped with seeds, or 1/2 Scotch bonnet chile, chopped without seeds
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons ground allspice
- 1 garlic clove, chopped
- 1 teaspoon coarse salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- .
- 1 lb boneless pork loin, cut crosswise into 1-inch-thick slices
- 2 teaspoons vegetable oil plus extra for brushing
- 1 tablespoon chopped scallion (optional)
Mac and Cheese Bread Bowl
By MooK
Preheat the oven to 180c. Fry the bacon until crisp then add the olive oil
- 6 cubed bacon rashers
- 40 g plain flour
- 30 ml oil
- pinch salt and pepper
- 1 tsp garlic powder
- 200 ml beer
- 75 ml whole milk
- 75 g grated parmesan
- 150 g grated cheddar
- 250 g cooked macaroni
- 1 bread boule
- 4 tbsp garlic butter, melted
- handful finely grated parmesan
- 1 tbsp breadcrumbs