Sides
1 granny smith apple cut into small dices
1-2 tablespoons butter
Cinnamon-Taste
Brown Sugar-Taste
Squeeze of Lemon
Peal and cut apples
Place 1 tablespoon butter in pan with a handful of brown sugar
Put apples in pan
Add cinnamon
Cook apples on medium heat till butter and brown sugar melted
Add squeeze of lemon
Continue to cook applies till soft.
If liquid cooks out, add water as needed.
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black
1/4 teaspoon cayenne pepper-if to spicy use a different spice
35 to 40 small wonton wrappers
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching.
Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
Remove wontons to a heatproof platter and place in the warm oven.
Clean the pan in between batches by pouring in water and allowing the pan to deglaze.
Repeat until all the wontons are cooked.
1 Tablespoon sesame oil
3 Tablespoons soy sauce
3 tablespoons rice vinegar
Sriracha to taste
1 tablespoon grated ginger
1 garlic clove grated
2-3 cucumbers, thinly sliced (mandolin)
4 scallions, thinly sliced
In a small bowl whisk together all ingredients except cucumbers.
Toss in cucumbers into dressing.
Note: depending on how many cucumbers you use, you do not need that much dressing.
1/2 onion minced
2 Cloves garlic minced
1 Cup basmati rice
1 1/2 Cups chicken broth
1/2 teaspoon turmeric
4-5 threads of saffron
Salt and pepper to taste
2 teaspoons butter
Using a fine mesh strainer rinse rice for 2-3 minutes. Drain
In a saucepan over medium heat melt butter
Once melted add onion and garlic. Cook till onions are translucent.
Add the rice to the saucepan cook 3 minutes do not let the rice brown.
Add the stock and all the spices, stir to combine
Bring mixture to a boil and cover
Turn heat down to simmer the rice until all the liquid is absorbed.
Fluff rice before serving.
1 Bell Pepper
Put pepper on a cookie sheet (do not cover with parchment paper, it will burn)
Brush with olive oil
Broil the pepper in oven till pepper is charred on all sides, you will need to turn it
Remove from oven
Put pepper into a plastic zip bag, remove the air, and close for 5-10 minutes
You should now be able to peel the pepper
Remove the seeds and chop as needed.
This can also be done on a grill outside over a high flame, same process.
Ingredients
1 cup milk
2 cups water/Chicken Broth
Pinch cayenne pepper
1 bay leaf
Kosher salt
1 cup polenta
4 sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano
Directions
In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
Serve for a soft polenta
For Hard Polenta Cakes Continue below
Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick sauté pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
12 Ounces wide or medium noodles
8 Ounces cream cheese
4 Eggs
1 Cup sugar
1 Cup whole milk -- warm
1 Teaspoon salt
1 Stick butter
Cinnamon
Boil the noodles (undercook)
Cream butter, cream cheese, sugar.
Add eggs (one at a time)
Add salt
Add warm milk gradually
By hand mix in noodles
Pour into 9x3 pans
Put cinnamon on top
Bake 45 minutes at 375-400-Till bottom starting to brown and crispy sides
4 russet potatoes
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
10 tablespoons unsalted butter
1 cup low-sodium chicken broth or enough to come to 3/4 of the way up the potatoes
2 sprigs fresh rosemary
2 cloves garlic
Flaky salt, to garnish
Preheat the oven to 400 degrees F.
Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes, sear for a few minutes till golden brown, and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
½ Cup rice vinegar
2 Tablespoons sugar
1 1/2 Teaspoons Kosher Salt
1 Seedless cucumber, thinly sliced
½ Red onion, thinly sliced
Bring the vinegar, sugar, and 1 ½ teaspoons salt to a boil in a small saucepan, stirring.
Remove from the heat; stir ¼ cup ice cubes until melted.
Toss the cucumber and red onion in a serving bowl with the vinegar mixture.
Place in the refrigerator.