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Recipes
Garlic and Lemon Oil
By MystiQ
Place the garlic in a small saucepan with the olive oil and bring to a boil
- 12 whole garlic cloves, peeled
- 2 cups extra virgin olive oil
- 2 lemons
- 2 pinches of red pepper flakes
- 1/2 teaspoon kosher salt
Asian Soup
By MystiQ
Bring the stock to a boil
- 6 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon ginger paste
- 1/2 teaspoon ground cinnamon
- 1 cup cooked brown or white rice
- 2 boneless skinless chicken breasts, thinly sliced
- 1 bunch fresh asparagus tips
- Juice of 1 lemon
- 4 scallions, thinly sliced
- Fresh basil leaves, torn, optional
- Thinly sliced Roma tomatoes, optional
Pastitsio
By MystiQ
For the sauce, heat the olive oil over medium-high heat in a large pot
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- Pinch of cayenne pepper
- 1 can (28 ounces) crushed tomatoes in puree
- Kosher salt and freshly ground black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese
- 2 extra-large eggs, beaten
- 2/3 cup Greek-style yogurt, such as Fage Total
- 3/4 pound small shells
Cranberry Baked Brie Puff Pastry Bites
By MystiQ
Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small sau...
- 1 cup fresh cranberries
- 3 tablespoons orange juice
- 2 tablespoons water
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 10x10-inch sheets puff pastry, thawed in the refrigerator overnight
- 1 large egg, beaten
- 4 ounces Brie cheese, cold
Profiteroles Choux Pastry
By MystiQ
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven
- Choux Pastry:
- 1/2 cup (65 grams) all purpose flour
- 1/2 teaspoon granulated white sugar
- 1/4 teaspoon salt
- 1/4 cup (4 tablespoons) (57 grams) unsalted butter
- 1/2 cup (120 ml) water
- 2 large eggs, lightly beaten
- Egg Wash Glaze:
- 1 large egg
- 1/8 teaspoon salt
- Chocolate Ganache:
- 4 ounces (115 grams) semisweet or bittersweet chocolate, cut into small pieces
- 1/2 cup (120 ml) heavy whipping cream
- 1 tablespoons (14 grams) unsalted butter
- 1/2 tablespoons cognac or brandy (optional)
- Filling:
- Vanilla Ice Cream
Chive Biscuits
By MystiQ
Preheat the oven to 400 degrees F
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh chives or fresh parsley leaves
- 1 egg mixed with 1 tablespoon water, for egg wash
Grilled Lemon Chicken Satay with Peanut Sauce
By MystiQ
Whisk together the lemon juice, olive oil, salt, pepper, and thyme
- •3/4 cup freshly squeezed lemon juice (4 lemons)
- •3/4 cup good olive oil
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
- •2 pounds boneless chicken breasts, halved and skin removed
- •Satay Dip, recipe follows
Super Buttered Noodles
By MystiQ
Recipe courtesy Melissa d'Arabian
- 2 chicken bouillon cubes
- 1 pound egg noodles
- 3 tablespoons butter, softened
- 1 tablespoon sour cream
- Chopped fresh parsley, for garnish
- Kosher salt and freshly ground black pepper
CEDAR-PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE
By MystiQ
You shouldn’t have any trouble finding food grade cedar planks
- Cedar grilling plank (about 6-by-8 inches)
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped pecans
- 2 tablespoons dried cherries and/or chopped dried apricots
- 1 tablespoon bourbon
- 8-ounce round brie
- 1 tablespoon no-sugar raspberry jam
- 1 Granny Smith apple, cored and thinly sliced
- 1 pear, cored and thinly sliced
- 2 tablespoons lemon juice
- Small bunch of grapes
- Water crackers, to serve
Sea Scallops With Sherry and Saffron Couscous
By MystiQ
Season scallops on both sides with 1 teaspoon salt and pepper
- 1 pound sea scallops, muscles removed and discarded
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- 1/4 cup dry sherry
- 2 1/2 cups homemade or low-sodium canned chicken stock
- 3 tablespoons unsalted butter, cut into small pieces
- Pinch of saffron
- 1 tablespoon fresh thyme
- 2 cups couscous