Moroccan Carrot Soup

1 Tbsp. + 1 tsp. olive oil
1 tsp. fennel seeds
1 1/4 lbs. carrot, sliced 1/4 inch thick
1/2 lb. sweet potatoes, peeled and cubed (1 large or 2 medium)
1 large Granny Smith apple, peeled and diced
6 cups cups low-sodium vegetable broth
2 Tbsp. long grain white rice
1/4 tsp. curry powder
1/4 tsp. coriander
1 bay leaf
Fresh lemon juice
Flat-leaf parsley sprigs, for garnish

In a large pot, heat olive oil over medium heat. Add fennel seeds and cook, stirring until fragrant, about 1-2  minutes. Next, add sweet potatoes, carrots, and apple and cook, stirring often, 5 minutes. Add broth, rice, curry powder, coriander, and bay leaf.

After all of the ingredients have been added, bring mixture to a very low boil. Cover, reduce heat and simmer until vegetables are just tender, about 20 minutes. Discard bay leaf and puree soup in batches in a food processor or with an immersion blender. Add lemon juice, salt, and freshly ground pepper to taste. Garnish with parsley.

Print Friendly, PDF & Email

Dutch Baby ala Alton

3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
Lemon wedges

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

Print Friendly, PDF & Email

Blueberry Buckle

For the cake

Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups

For the topping

3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed

For the cake

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Print Friendly, PDF & Email

Pan de Sal

2 cups warm water @ 110 degrees F
1 tablespoon active dry yeast
1/2 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups bread flour
1/2 cup powdered buttermilk (optional)

Put the warm water in a 1-quart measuring cup and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.

Mix together the rest of the sugar, oil, salt, bread flour and the yeast mixture and knead until the dough pulls away from the sides of the bowl. Lightly oil the sides of the bowl and cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.

Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a log and cut into 6 pieces. Roll pieces into the bread crumbs and place it in a non-stick cookie sheets. Place them in a lighted oven until double in size.

Take out the dough from the oven and preheat oven to 400 degrees F and bake until golden brown, about 12-15 minutes.

Print Friendly, PDF & Email

Sweet Corn Tomalito

16 ounces or 2 sticks butter, softened
1 cup masa harina
1 cup white sugar
2 cans whole-kernel corn
1 can whole-kernel corn cream style
1 1/2 cup cornmeal
1 tablespoon baking powder
1 1/2 teaspoon salt
1/4 cup milk

In a medium bowl, mix together the butter, masa flour, and sugar until light and fluffy. In a food processor or blender, blend corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the whole-kernel corn cream style, baking powder, salt, and milk until the batter is smooth. Pour into an 13×9 inch glass baking dish.

Place the baking dish over a large saucepan of simmering water. Cover the baking dish tightly with aluminum foil, and steam for 2 hours, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

Print Friendly, PDF & Email

Ensaymada #2

1 cup milk
3 tablespoons instant dry yeast
3⁄4 cup sugar
24 egg yolks, at room temperature
2 cups butter, at room temperature
7 cups flour

Warm up milk up to 100-110F. Sprinkle yeast and let bloom for about 10 minutes. Mix in the rest of the ingredients in the large bowl of a standing mixer fitted with the dough attachment. Beat on medium speed until smooth.

Line ten 5 1⁄2″ fluted brioche molds with 9″ circles of parchment paper.

Transfer dough to the greased work surface; divide into 10 equal pieces; shape and into the mold.

Cover the molds with damp towels; set in a warm place to let rest until almost doubled in size, 1 1⁄2–2 hours.

Arrange a rack in the lower third of oven and heat to 325°. Bake until golden brown and puffed, about 25 minutes.

Print Friendly, PDF & Email

Skinless Sweet Pork Longganisa

3 pounds ground pork, 10% fat
1/4 cup brown sugar
1 tablespoon rock salt
1 tablespoon worcestershire sauce
2 tablespoons soy sauce
2 tablespoons garlic, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon smoked paprika

Blend all the above ingredients.
Roll a small amount of the pork mixture in a 4 1/2 inches x 3 inches wax paper.
Store in the freezer until ready to cook.

Print Friendly, PDF & Email

DoubleTree Hotel Chocolate Chip Cookies

1 1/2 cups butter, softened
1 cup granulated sugar
1 cup brown sugar
4 eggs
2 1/2 teaspoons vanilla
1 teaspoon lemon juice
3 cups all-purpose flour
3/4 cup old-fashioned oatmeal, uncooked
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Place the butter in a large bowl and cream lightly with an electric mixer.  Add the sugars and beat on medium speed for about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla and lemon juice and mix well.

In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend.

Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 – 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.

Print Friendly, PDF & Email

Carne Asada

Marinade
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Then add marinade to
2 pounds flank steak, pounded

Sprinkle before grilling
Kosher salt
Freshly ground pepper

Marinate for at least 2 hours or overnight in the refrigerator.

Take out from marinade and slice against the grain at slightly diagonal. Grill for 4 minutes on each side at 400 degrees.

Print Friendly, PDF & Email

Grilled Flank Steak

Marinade
1/3 cup olive oil
2 cloves garlic, minced
2 tablespoons vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Then add marinade to
2 pounds flank steak, pounded

Sprinkle before grilling
Kosher salt
Freshly ground pepper

Marinate for at least 2 hours or overnight in the refrigerator.

Take out from marinade and slice against the grain at slightly diagonal. Grill for 4 minutes on each side at 400 degrees.

Print Friendly, PDF & Email