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Recipes
Apple Sauce Pie
By Dustin
Mix all ingredients and pour into pie shell
- 2 eggs
- 1 cup white sugar
- 1/2 cup butter, melted
- 1 cup applesauce
- 2 tbsp flour
- 1/2 tsp vanilla
- 1 9 inch pie shell
Carrot Mole with Toasted Pumpkin Seed Vinaigrette
By Dustin
In a small pan over low heat, lightly toast the pumpkin seeds for 2 to 3 minutes
- Vinaigrette
- 3 tablespoons raw green pumpkin seeds (pepitas)
- 1/4 cup balsamic vinegar
- 3 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon chopped fresh thyme leaves
- Carrot Mole
- 3 tablespoons olive oil
- 2 tablespoons chopped onion
- 1 teaspoon chopped garlic
- 1 teaspoon fresh ginger
- 1/2 cinnamon stick
- 1/2 fresh nutmeg, grated
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon sesame seeds
- 2 cups grated carrots
- 1 cup vegetable or chicken stock
- 3 tablespoons sugar
- Kosher salt
Easy Sweet Cream Ice Cream
By Dustin
Stir milk and sugar in a large bowl until sugar is dissolved
- 2 cups whole milk
- 3/4 cup white sugar
- 1 1/2 cups heavy whipping cream
Ostkaka (Swidish Cheese Cake)
By Dustin
4 quarts raw whole milk 3/4 cup Flour 1/2 Rennet 3 Eggs; beaten 1 cup Sugar 1/2 teaspoon Salt 1/4 cup almond sliv
- 4 quarts raw whole milk
- 3/4 cup Flour
- 1/2 Rennet tablet
- 3 Eggs; beaten
- 1 cup Sugar
- 1/2 teaspoon Salt
- 1/4 cup almond slivers
Budin of Local Vegetables and Mexican Crema - Rick Bayless | Frontera
By Dustin
Turn on the oven to 375 degrees
- 1 head cauliflower, preferably romanesco, florets removed from the stalk and broken into small pieces (you’ll need 2 1/2 cups)
- 12 ounces baby patty pan squash, halved and thinly sliced (you’ll need 3 cups)
- 1 medium fennel bulb, sliced very thin (you’ll need 1 cup)
- 1 small white onion or 4 shallots, sliced paper thin
- 6 cleaned squash blossoms, cleaned (pistels and stamens removed) and thinly sliced
- 1/2 cup chopped cilantro (thick bottom stems removed)
- 1 cup of Mexican crema, crème fraiche or heavy cream
- 1 medium (8 ounces) baking potato, peeled, shredded and squeezed dry
- Salt
- 3 tablespoons olive oil
- 3 cups fresh bread crumbs
- 1 1/2 cups shredded Mexican melting cheese (like Chihauhua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
Day of the Dead Bread - Rick Bayless | Frontera
By Dustin
Pan de Muerto The dough for this classic-looking preparation is a little richer than most of the buttery egg ...
- 3 cups (16 ounces) all purpose flour
- 2 sticks (8 ounces) cold unsalted butter, each cut into 8 pieces
- 1 package active dry yeast
- 1/3 cup sugar, divided use
- 5 large “large” eggs, divided use
- 1 tablespoon Mexican crema, sour cream or crème fraiche
- 1 1/4 teaspoon salt
- Coarse “sanding” sugar for sprinkling
Beef Cheek Ravioli
By Dustin
For the meat mixture: Heat the oven to 475 degrees
- For the ravioli filling:
- 2 pounds beef bones (optional)
- oil for cooking
- 1 pound beef cheek trimmed cut into 2 inch cubes
- 1 cup onion chopped
- 1/2 cup carrot chopped
- 1/3 cup celery chopped
- 3 garlic cloves minced
- 1 14.5 ounce can of crushed tomatoes
- 2 1/2 cups chicken broth
- 1/2 cup red wine
- 4 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 1 envelope powdered gelatin
- For the pasta:
- 3 eggs plus one yolk
- 3 cups flour
- For the gremolata:
- 1/3 cup celery leaves chopped
- zest of 2 lemons
- 1/4 cup pine nuts toasted
- extra virgin olive oil
- parmesan cheese freshly grated
Baked Ricotta
By Dustin
From the New York Times
- 18 ounces (2 1/4 cups) ricotta cheese
- 2 large egg whites, lightly beaten
- 1/4 teaspoon dried oregano
- Finely grated zest of 1 lemon
- Salt and freshly ground black pepper
- Vegetable oil for greasing pan
Bounty Bars
By Dustin
1. Cream honey and peanut butter
- 3/4 cup Peanut Butter
- 1/2-1/4 cup honey
- 1 tsp milk
- 1 Egg, beaten
- 3/4 cup rolled oats
- 1/2 cup coconut, shredded
Spaghetti Squash Au Gratin
By Dustin
Cut the spaghetti squash in half and remove the seeds
- 1 medium spaghetti squash
- 2 tablespoons butter
- 1 small yellow onion, cut in half and very thinly sliced
- 1/4 teaspoon red pepper flakes, or more if you like it spicy
- 1 teaspoon fresh thyme
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese