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Recipes
Smoky Eggplant Dip with Cumin-Crusted Pita Chips
By tulawdog
To make the pita chips, preheat an oven to 400°F
- For the cumin-crusted pita chips:
- 1 tsp. cumin seeds
- 3/4 tsp. kosher salt
- 3 pita breads, 7 inches in diameter
- 1 1/2 Tbs. olive oil
- For the dip:
- Extra-virgin olive oil, as needed
- 2 globe eggplants, about 2 lb. total
- 6 garlic cloves, unpeeled
- 2 Tbs. fresh lemon juice
- 1/4 cup tahini
- Scant 1/4 tsp. sea salt, plus more, to taste
- 1/4 tsp. smoked sweet or hot paprika
Spicy Chipotle Mustard
By tulawdog
1. Stir together dry mustard, vinegar, and 1/4 cup water in a medium metal bowl until smooth
- 1/3 cup Colman's dry mustard
- 1/2 cup white wine vinegar
- 1 tablespoon minced canned chipotle chile in adobo, plus 2 tbsp. adobo sauce from can, divided
- 1 large egg
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
HOMEMADE GARLIC SOFT PRETZELS
By tulawdog
In a large bowl, combine the warm milk and yeast and let that sit for a few minutes to allow the yeast to soften
- 1 cup of warm milk
- 1 package of active dry yeast
- 2 1/4 cups bread flour, plus more for kneading
- 3 tablespoons packed light brown sugar
- 2 tablespoons of butter, diced and softened
- 1 teaspoon of salt
- sea salt for sprinkling
- 1/3 cup of baking soda
- 3 cups of warm water
Light Carrot-Ginger Dressing
By tulawdog
Put the carrot and 1 cup water in a small saucepan
- 1 medium carrot, roughly chopped
- 2 tablespoons chopped peeled ginger
- 1 teaspoon packed light brown sugar
- 2 tablespoons rice vinegar (not seasoned)
- 1 teaspoon fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons sesame oil
- Kosher salt
Honey Pork Stir Fry
By tulawdog
Combine soy sauce, garlic, ginger, sesame oil, vinegar, and red pepper flakes
- 1/2 -1 lb pork, cut into 1 inch cubes (use whatever is cheap at the market that day)
- 1/2 cup less sodium soy sauce
- 4 cloves garlic, minced
- 1 tbs fresh ginger, minced or grated
- 2 teas sesame oil
- 2 tbs rice wine vinegar
- 1 teas red pepper flakes, optional
- 1/3 cup honey
- 4 tbs hoisin sauce
- 2 tbs dark brown sugar, firmly packed
- 1 tbs vegetable oil
- 1 head broccoli, cut into bite size pieces
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- Mushrooms, snap peas, cabbage, or whatever other vegetables look fresh that day
- 1/4 cup sesame seeds
- 2 cups cooked brown or white rice
Kolaches
By tulawdog
In a large bowl, combine yeast, warm milk, sugar and one cup of flour
- Ingredients:
- 1 package of active dry yeast
- 1 cup of warm milk
- 1/4 cup sugar
- 3 cups of all-purpose flour
- 2 eggs
- 3/4 cup of melted butter
- 1 teaspoon of salt
- Kolache filling
- 1/2 pound of dried fruit such as apricots or prunes.
- Sugar to taste
- 1/4 teaspoon of cinnamon
- Posypka
- Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon butter
- 1/8 teaspoon cinnamon
- Lemon zest
Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Recipe
By tulawdog
Adjust oven rack to center position and preheat oven to 350°F (175°C)
- 2 1/2 pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
- Kosher salt and freshly ground black pepper
- 1 tablespoon (15ml) vegetable oil
- 3 to 4 links sweet or hot Italian sausage (about 1 1/2 pounds; 700g)
- 1 medium onion, thinly sliced (about 6 ounces; 170g)
- 1 large red bell pepper, thinly sliced (about 6 ounces; 170g)
- 2 tablespoons finely minced fresh sage leaves (about 1/4 ounce; 8g)
- 6 cloves garlic, thinly sliced
- 8 hot or sweet pickled cherry peppers, thinly sliced, along with 1/4 cup (60ml) pickling liquid from the jar
- 1 cup (240ml) dry white wine
- 1 cup (240ml) homemade or store-bought low-sodium chicken stock
- 2 tablespoons (28g) sugar
Coq au Vin (Chicken Braised in Red Wine) Recipe
By tulawdog
Preheat oven to 350°F. Add chicken to a 1-gallon zipper-lock bag
- 2 whole small chickens (about 3 pounds each, see note above), each chicken cut into 4 pieces, backbones reserved for stock
- 2 cups dry red wine
- 8 ounces pearl onions (see note above)
- 1/4 pound slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks
- Kosher salt and freshly ground black pepper
- 8 ounces button or cremini mushrooms, woody stems trimmed if necessary, quartered
- 3 medium carrots, diced (about 1 1/2 cups)
- 4 medium cloves garlic, crushed
- 2 sprigs thyme
- 2 bay leaves
- 2 cups gelatinous homemade chicken stock (see note above) or low-sodium chicken broth
- 3 tablespoons cold unsalted butter, cubed
- 1/4 cup minced flat-leaf parsley
One-Bowl, Overnight Cinnamon Rolls Recipe
By tulawdog
For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitte...
- For the Frosting:
- 4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
- 2 teaspoons (10ml) vanilla extract
- 5 ounces powdered sugar (about 1 1/4 cups; 141g)
- For the Filling:
- 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
- 6 ounces light brown sugar (3/4 cup, gently packed; 170g)
- 1/2 ounce ground cinnamon (about 2 tablespoons; 15g)
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- For the Dough:
- 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
- 3 1/2 ounces sugar (about 1/2 cup; 100g)
- 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
- 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1/4 teaspoon baking soda
- 4 ounces unsalted butter (8 tablespoons; 115g)
- 4 ounces milk (8 tablespoons; 115g), any percentage will do
- 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
- 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste
Lemon Caesar Salad
By tulawdog
1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard
- 2 * 2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse salt
- 1 * 1 tablespoon anchovies, rinsed, patted dry and finely minced or 1/2 teaspoon anchovy paste
- 2 * 2 teaspoon finely grated lemon zest
- 2 * 2 tablespoon fresh lemon juice
- 1 * 1 tablespoon red-wine vinegar
- 1 * 1 tablespoon Dijon mustard
- 1/2 * 1/2 cup extra-virgin olive oil
- * Freshly ground black pepper, to taste
- 3 * 3 hearts romaine lettuce, leaves separated, rinsed and patted dry
- 3 * 3 tablespoon freshly grated Parmesan cheese
- 2 * 2 cups croutons, homemade or store-bought