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Recipes
Country Apple Galette
By tulawdog
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
- TOPPING
- 4 Golden Delicious apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey, preferably wildflower
- 1 tablespoon unsalted butter, cut into small pieces
Red Beans & Rice in an Electric Pressure Cooker
By tulawdog
Instructions for the electric pressure cooker or Instant Pot: Brown the sausage
- Ingredients
- 3 tablespoons olive oil or vegetable oil
- 1 pound good smoked sausage, preferably andouille, sliced into 1/2-inch-thick rounds
- 2 medium yellow onions, chopped
- 1 teaspoon Creole seasoning, such as Tony Cachere's
- 1/2 teaspoon Salt
- 1/4 teaspoon freshly ground black pepper
- 7 cloves garlic, minced
- 1 medium celery stalk, diced
- 1 medium green bell pepper, diced
- 1 tablespoon dried basil
- Pinch dried sage
- 3 bay leaves
- 1 pound Camellia dried red beans
- 1 bunch scallions, thinly sliced
- Leaves of 1 bunch fresh Italian parsley, finely chopped
- Crystal hot sauce
- Cooked rice, for serving
Mushroom Ragoût with Fettuccine Rigate
By tulawdog
In a bowl, add the dried porcini to the hot water
- 1 Pound Fresh Sliced Mushrooms (crimini, portobello, trumpet, oyster, etc.)
- 1/2 Ounce Dried Porcini Mushrooms
- 1 Cup Hot Water
- 1/2 Cup Red Wine
- 2 Cups Stock (vegetable, mushroom, beef, chicken, etc.), warmed
- 2 Tablespoons Olive Oil
- 1/2 Cup Shallots, diced
- 2 Garlic Cloves, minced
- 1/2 Teaspoon Red Chili Flakes
- 1 Tablespoon Flour
- 2 Tablespoons Unsalted Butter, softened
- 1/4 Cup Fresh Basil Leaves, chiffonade
- 1/2 Pound Fettucine, cooked according to directions
- Kosher salt and Black Pepper
Crispy Baked Chicken Wings
By tulawdog
Buffalo Sauce Mix first 4 ingredients in a medium bowl; let stand for 5 minutes
- Buffalo Sauce
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup hot pepper sauce (such as Frank's)
- Ginger-Soy Glaze
- 1/4 cup honey
- 2 tablespoons soy sauce
- 3 large garlic cloves, crushed
- 1 2x1" piece of ginger, peeled, sliced
- Wings
- 5 pounds chicken wings, tips removed, drumettes and flats separated
- 2 tablespoons vegetable oil
- Tony Chachre Cajun Seasoning to taste.
Classic Bread Stuffing for a Crowd
By tulawdog
Drying the bread before making the stuffing is crucial for texture and flavor
- 12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking dish
- 4 medium ribs celery, chopped fine
- 2 medium onions, minced
- 1/2 cup minced fresh parsley leaves
- 3 tablespoons minced fresh sage leaves or 2 teaspoons dried
- 3 tablespoons minced fresh thyme leaves or 2 teapoons dried
- 1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
- 3 pounds high-quality sandwich bread slices (white), cut into 1/2-inch cubes and dried (see note)
- 5 cups chicken stock or low-sodium canned chicken broth
- 4 large eggs, beaten lightly
- 2 teaspoons table salt
- 2 teaspoons ground black pepper
Parsley and Garlic Knots
By tulawdog
1. In the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients
- For the dough:
- Recipe adpated from King Arthur Flour with some changes.
- 3 cups bread flour
- 1 tbsp. sugar
- 2 tsp. dried yeast
- 1 tsp salt
- 2 tbsp. olive oil
- ¼ cup milk
- 1 cup lukewarm water (you might need 1-2 tbsp more)
- Parsley and Garlic Coating:
- 2 cloves garlic - chopped
- 3 tbsp. olive oil
- 2 tbsp chopped parsley
- Some salt
Stir fried tofu
By tulawdog
Using a mortar and pestle grind the peppercorns and sugar, keep aside
- 2 tbsp oil
- 1 pkt (about 400g) tofu cut into 1" cubes
- 1 to 2 green onion chopped
- 2 garlic cloves chopped
- 1 tsp peppercorns
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1 tbsp soya sauce or 1/4 tsp salt to taste
Ad Hoc Potato Pavé Recipe
By tulawdog
Preheat oven to 350 degrees
- 1 cup heavy cream
- Coarse salt and freshly ground black pepper
- 3 pounds russet potatoes (three 1-pound potatoes if possible)
- 5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes
- Canola oil
- 2 fresh thyme sprigs
- 2 cloves garlic, skin-on, lightly crushed
- Minced fresh chives
Broccoli Beef
By tulawdog
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl
- Main Ingredients
- 1.5 lb. flank, sirloin, or the cheaper london broil, sliced thinly across the grain
- 1.5 lbs. broccoli florets
- 6 T. + 2 t. high-heat cooking oil
- 6 cloves garlic, very finely minced or pressed through garlic press
- 1 T. minced or grated ginger
- 1/4 C. chicken broth
- Beef marinade
- 2 t. soy sauce
- 2 t. Chinese rice wine (or dry sherry) or since I don’t ever have wine I used rice wine vinegar
- 1 t. cornstarch
- 1/4 t. freshly ground black pepper
- 1/8 t. sea salt
- 2 t. of Sriracha
- For the sauce
- 2 T. oyster sauce
- 2 T. hoisin sauce
- 2 t. Chinese rice wine (or dry sherry) or since I don’t ever have wine I used rice wine vinegar
- 2 T. soy sauce
- 1/2 C. chicken broth
- 1 T. cornstarch
- 2 t. of Sriracha
Braised Lamb Shanks
By tulawdog
Adjust oven rack to lower middle position
- 6 lamb shanks, french trimmed*
- 1 head garlic, top cut off exposing cloves
- 1 large yellow onion, diced
- 14.5-oz can crushed tomatoes, fire-roasted
- 2 carrots, sliced into large rounds
- 1 large potato, peeled, cut into large chunks
- 2 TBSP double-concentrated tomato paste
- 1 TBSP brown sugar
- 2 bay leaves, dried
- 2 cups red wine, cabernet sauvingon
- 1 cup beef stock
- 2 sprigs rosemary
- 1 tsp oregano, dried
- 1 1/2 TBSP salt
- 1 tsp black pepper, fresh coarsely cracked
- 1 TBSP vegetable oil