Culinary Goods

Jared made this for Christmas and it was awesomely good. I'd only ever had the stuff you get at Mexican restaurants, so it was nice to have a not-as-sickly-sweet (but still pleasantly sweet) homemade version. My new favorite alcoholic beverage is Rumchata, but it's $25 a bottle, so this was much more economical. Plus, the non-drinkers could enjoy this as plain Horchata, and the drinkers could add rum to it (to have Rumchata) or a fireball shot to make it more cinnamon-y. Either way, everyone wins. This get an 8 and the recipe came from myrecipes.com. 1 C. uncooked long grain rice 8 C. warm water 1 tsp. ground cinnamon 1/4 C. whole milk 1 tsp. vanulla 1 can sweetened condensed milk 2 oz. spiced rum per glass (to make Rumchata) Grated nutmeg, for garnish https://www.myrecipes.com/recipe/homemade-rum-infused-horchata

Jared gave me The Food Lab cookbook for Christmas, and I made sticky buns for Christmas morning. These were a bit dry, but I blame myself because I cut down the sugar just a bit, so there wasn't as much caramel sauce. As you can tell from the picture, there isn't sauce cascading down the sides as there should be with sticky buns. Next time I make these I will add the exact amount of sugar and I think they'll be just great. Also, Smith's was completely out of buttermilk, and I wasn't about to go back out to the store on Christmas Eve, so I had to improvise with vinegar milk. Real buttermilk would also make it more fantastic. As is, they get a 7. This recipe makes one dozen. Later addition: I 1 1/2'ed the sauce, and it was a lovely change. While these definitely don't need more sugar, they weren't at all dry like they were before.  For the Dough 3 large eggs 1/3 cup light brown sugar, packed I used 3 TBS total 3/4 cup buttermilk, well-shaken

Our friend brought these to dinner and they are the best Brussel Sprouts I personally have ever had. I asked him for the recipe, and here it is: So, he took 2 big bags of Costco brussel sprouts, quartered them, and roasted them in oile with salt and pepper for about 20-30 minutes at 425. he rotated the pans so they didn't get too brown. Then, he took 2 big Costco onions and caramelized them in oil and butter. The, he made bacon. Then, he grated Gruyere cheese. He combined all of these things together,, added 1/2 cup of heavy cream, put the cheese on top, and warmed them through. Then he broiled the top a bit. The ratios are 110 oz. roasted Brussel sprouts to 36 oz. of caramelized onions to 18 oz. grated gruyere (he got his as Costco) to 6 oz. bacon    

This picture makes me feel like I'm falling, so I'm sorry if it has the same effect on any of you. Anyway, these were actually pretty good, and I loved knowing exactly what ingredients went into my crackers. The recipe is very versatile, so you could add any combination of herbs and spices. The recipe came from foodnetwork.com. 8 ounces sharp Cheddar, finely grated 1 cup all-purpose flour  4 tablespoons (1/2 stick) butter, cut into pieces  1/2 teaspoon kosher salt  1/2 teaspoon seasoned salt  Pinch of cayenne  3 tablespoons ice water  https://www.foodnetwork.com/recipes/ree-drummond/homemade-cheddar-crackers-3141125

This looks terrible, but is had fantastic flavor, and I will definitely make it again. The cabbage I bought from Smith's had dumb black spots all over it, so I had to toss it, but this would be that much better with cabbage or even sauerkraut. It gets an 8, and the recipe came from thecozyapron.com. •  1 tablespoon olive oil •  1 (14 ounce) package beef smoked sausage, cut into bite-size slices  •  1 1/2 onion, sliced into thin semi-circles •  1/2 head small cabbage, halved again, cored and thinly sliced •  1/2 teaspoon freshly ground black pepper •  1/4 teaspoon ground caraway seeds •  Pinch salt •  2 cloves garlic, finely chopped •  1 cup German-style lager beer (Oktoberfest variety) I used a Hefeweizen •  2 russet potatoes, peeled and cubed to bite-size pieces •  2 1/2 cups hot chicken stock •  1 1/2 tablespoons apple cider vinegar •  1 tablespoon flat-leaf parsley, chopped https://thecozyapron.com/oktoberfest-stew/?utm_source=pinterest&utm_medium=social&utm_camp

I have a strange love affair with chocolate and peanut butter, so I thought these were about the best thing ever. They were easy to make and tasted damn good. I gave them an 8.5, and the recipe came from melskitchencafe.com. PEANUT BUTTER PUDDING:  1/2 cup granulated sugar  I used 1/4 C.  5 teaspoons cornstarch   1/8 teaspoon salt   1 3/4 cups 1%, 2% or whole milk   1/2 cup heavy whipping cream   1/2 cup creamy peanut butter   1 teaspoon vanilla extract MILK CHOCOLATE PUDDING:  6 tablespoons granulated sugar   2 tablespoons cornstarch   2 tablespoons natural unsweetened cocoa powder   Pinch of salt   1 1/2 cups 1%, 2% or whole milk   1/2 cup heavy whipping cream   4 ounces milk chocolate, chopped   1 teaspoon vanilla extract TOPPING:  1 cup chilled heavy whipping cream   1 tablespoon powdered sugar   dusting of cocoa powder, if desired https://www.melskitchencafe.com/layered-peanut-butter-and-milk-chocolate-puddings/

So, this is officially the easiest fancy dessert that you can make. Seriously, it’s SO fast. You serve them warm out of the oven, so you really don’t need to do anything until 30 minutes before you serve them. Plus, they are amazing—a  9 if you like peanut butter. This only makes 4, so keep that in mind. Peanut Butter Chocolate Lava Cakes 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt 1/2 cup (115g; 1 stick) unsalted butter 1/4 cup (31g) all-purpose flour 1/2 cup (60g) confectioners' sugar I did 1/3 cup and it was plenty sweet. You could EASILY do 1/4 cup or probably even 3 Tbs. 1/8 teaspoon salt 2 large eggs 2 large egg yolks 8 teaspoons (42g) creamy peanut butter (about 2 teaspoons per cake ) I used more than this, probably 1 Tbs. per cake optional for serving: ice cream, melted peanut butter and/or chocolate syrup for drizzling https://sallysbakingaddiction.com/peanut-butter-chocolate-lava-cakes/ You melt the chocolate and

This was surprisingly good. It takes salmon to a whole new level, so I would highly recommend trying this sauce. I give this a 7.5. Pan Seared Salmon with Creamy Garlic Dijon Sauce · 4 (6 - 7 oz) skinless salmon fillets · 3 tsp olive oil · Salt and freshly ground black pepper · 3 garlic cloves, minced (1 Tbsp) I probably did 8 cloves for a double batch · 1/2 tsp cornstarch · 1/2 cup heavy cream · 1 1/2 Tbsp dijon mustard (or a little more to taste) mine were generous · 1/2 tsp honey · 1/2 cup low-sodium chicken broth · 1 Tbsp minced fresh dill I did dry and did 1 1/2 tsp. So, I cooked the salmon separately. Then, I measured out the cream, mustard, honey, and cornstarch into a measuring cup. You saute the garlic, add the chicken broth, reduce it by half, then pour in the cream mixture. You bring it to a simmer, then it’s done. Very easy. Directions and recipe can be found at link below: https://www.cookingclassy.com/salmon-creamy-garlic-dijon-sauce/

So, this was good, but not awesome. It's probably like a 7. However, it has lots of potential. We decided this needed some sautéed mushrooms and then roasted asparagus on top. Also, it was WAY too lemony. I would go super easy on the zest and juice. Also, I cut the shrimp down, and I wouldn’t do that next time. Garlic Shrimp with Quinoa · 4 teaspoons extra-virgin olive oil — divided · 1 pound raw tail-on shrimp — 26–30 count, peeled and deveined · 1 teaspoon kosher salt — divided · 1/2 teaspoon chili powder — divided · 1/3 cup finely chopped yellow onion — about half of 1 small onion · 3 cloves garlic — minced (about 1 tablespoon) I used more than this, and I think it needs at least double · 1 cup uncooked Bob’s Red Mill Quinoa · 1/4 teaspoon cayenne pepper · 2 cups low-sodium chicken broth · 1 large lemon · 3 tablespoons fresh parsley — plus additional for serving We used dry parsley Directions and recipe can be found at link below: https://www.wellplated.com

So, this is a classic gingerbread cake recipe. I got it from a friend in grad school, and it is excellent. I add heaping measurements on all of the spices, and I swapped out the water for buttermilk. We serve this with cream and caramel. It’s super good, very good for holidays, and pretty foolproof. This is a strong gingerbread for people who appreciate bold spices. I think this gets an 8.5. Chocolate Swirl Gingerbread Cake ½ cup butter 1 ½ cups flour ½ cup packed brown sugar I do 1/4 cup, and it’s fine ¾+ tsp. cinnamon + ½ tsp. cocoa 2 1/8 tsp. ginger + I use the Full Circle Organic brand of powdered ginger that you get at Associated Foods. I’m not kidding, it’s amazing. 1 tsp. baking powder ¼+ tsp. salt few grinds black pepper scant ¼ tsp. cloves 1/2 cup buttermilk ½ cup molasses 1 large egg, lightly beaten 1 oz. bittersweet chocolate, melted (2 Tbs.) Grease an 8” square pan. Combine dry ingredients and stir in melted butter and water, molasses and egg. Drizzle c

So, this is my all time favorite brownie recipe. I have tried dozens. My problem is that I’ve never found one I liked as well as boxed brownies, which I shamefully admit I love. Rebecca has the same quest, and she came through last week when she sent me this recipe from sallysbakingaddiction.com. This is THE recipe if you like boxed brownies--I give it a 9. Next time I will add walnuts, which I love. I think this is similar to the Tartine brownie recipe, which Stef loves. This one has more cocoa though and less chocolate, so it’s cheaper (and maybe a tad bit less unhealthy). For me, this is my keeper, and I’m putting it in my personal “best of” category. I am done trying new brownie recipes. Hooray!!! I put my changes in bold Seriously Fudgy Homemade Brownies Ingredients: 3/4 cup (12 Tbsp; 175g) unsalted butter one 4 ounce (113g) semi-sweet chocolate bar, I used Ghirardelli brand bittersweet chunks   2 cups (400g) granulated sugar I used a scant 1 cup of white sugar and

So, I made these for dinner one night. I only ate the top off of one that didn’t have caramel on it, and they were really good. My kids loved them. They’re certainly a dessert muffin, but take them for what they are, I guess. The recipe came from melskitchencafe.com Double Chocolate Salted Caramel Muffins · 1 1/2 cups (7.5 ounces) all-purpose flour (see note for whole wheat) · 3/4 cup (5.5 ounces) granulated sugar I did 1/2 cup and it was plenty—you could go down to 1/3 cup · 1/2 cup (1.5 ounces) natural unsweetened cocoa powder or Dutch-process cocoa powder I increased this a bit · 2 teaspoons baking powder · 1/4 teaspoon baking soda · 1/4 teaspoon salt · 1/2 cup (3 ounces) milk, semisweet, or bittersweet chocolate chips or chunks · 1 cup milk (I use 2%) · 1/2 cup neutral-flavored oil, like vegetable, canola, avocado oil · 2 large eggs · 1/2 cup thick caramel sauce or dulce de leche (see note) I used homemade caramel sauce in my fridge · Flaky sea salt for sprinkling

Oh, my. Where have these been my whole life? These were so very good, and it was a fun change. These get an 8, easily. I found this recipe in Fine Cooking magazine, and I put my changes below in bold: Hasselback Russet Potato Gratin By Ronne Day October/November 2018 Issue 1 oz. (2 Tbs.) unsalted butter, at room temperature I cut this down a bit 1 cup heavy cream 2 Tbs. finely chopped garlic I didn’t measure this, but just used a few cloves 1 Tbs. toasted dill seed I used 1 tsp. of dill weed instead 1 Tbs. whole-grain mustard We used spicy brown mustard Kosher salt and freshly ground black pepper I used about 1 tsp. of pink salt 3-1/2 lb. russet potatoes, peeled Ours took more than this Fresh lemon juice I used bottled 1/2 cup finely grated aged Cheddar (about 1 oz.) We used 1/2 cup parmesan 1 to 2 tsp. chopped fresh dill I didn’t have any of this, but it would be amazing. https://www.finecooking.com/recipe/hasselback-russet-potato-gratin#jump-to-recipe-revi

So, these were good and a nice change. They are easy to make, and very flavorful—give them a 7. the original idea for these beans came from ourbestbites.com, but I made them a bit healthier (see changes below). I doubled the batch to feed 10 people. Caramelized Green Beans 1 lb. (actually, just a little bit more…maybe 1 1/8 lb.) fresh green beans I totally did frozen and just let them sit in a bowl for an hour first 1/2 lb. bacon I left this out entirely 1/2 red onion, sliced 3-4 cloves garlic, minced or pressed olive oil 2 Tbsp. sugar I only used 1 Tbs. of sugar for a double batch 2 Tbsp. soy sauce 1/2 tsp. Kosher salt I’m not sure you need quite this much Lots of freshly-ground pepper Recipe and instructions can be found at link below: https://ourbestbites.com/caramelized-green-beans// So, essentially you parboil the beans (I just dumped boiling water on top of mine while they were in a bowl and let htem sit for a few minutes. Then, you saute the onions and the garlic, and

So, our friend Jackie brought this to Thanksgiving, and it was so very good. I did not grab a picture because I was sidetracked, but it looks like a traditional sweet potato casserole. She added orange zest, so that is something I would do as well (she said she added the zest of 1 medium orange to the potato mixture, and blended her potato mixture in a food processor. The rest of the directions can be found at the link below. Ingredients CRUST 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts ( pecans preferred) 1/4 cup butter ( melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes ( can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs ( well beaten) 1/2 cup butter, melted ( 1/2 cup) https://www.epicurious.com/recipes/member/views/ruths-chris-sweet-potato-casserole-51352871

So, this had great promise, including some amazing reviews, but I felt underwhelmed by it. It was easy, but that’s not enough for me. I mean, it’s fine, but it wasn’t as good as I had hoped and I doubt I will make it again. I found it on melskitchencafe.com, and I put my changes in bold SMOKY LENTIL AND POTATO SOUP 1 tablespoon olive oil 1/2 cup chopped yellow or white onion 3 cloves garlic, finely minced or pressed through a garlic press 1/2 cup diced carrots (about 2 medium carrots) 1/2 cup diced celery (about 2 stalks) 2 teaspoons ground cumin 1 1/2 teaspoons smoked paprika 1 teaspoon salt 1 pound Yukon Gold or red potatoes, cut into 1-inch pieces (I do not peel but you can if you want) I left these out 1 cup red lentils, sorted and rinsed (see note) 1 cup brown lentils, sorted and rinsed (see note) I used green lentils 8 cups chicken or vegetable stock or broth 8 to 10 ounces kale or spinach, chopped (optional but delicious) We added spinach Recipe retrieved from: https://www.melsk

So, we used this fry sauce recipe, and it’s pretty good. Emma made it, so unfortunately I don’t know what she did differently, but here is the original one we found in Fine Cooking Magazine. Sweet Potato Oven Fries with Fry Sauce By Martha Holmberg Fine Cooking Issue 114 1/4 cup mayonnaise 2 Tbs. ketchup   1 tsp. lemon juice  1/2 tsp. soy sauce  1/2 tsp. Worcestershire sauce  2 drops hot sauce, such as Sriracha Recipe and instructions can be found at link below: https://www.finecooking.com/recipe/sweet-potato-oven-fries-with-fry-sauce

I saw this recipe in Fine Cooking forever ago, and I bought the molds a year ago, and finally, here we go. These are fantastic. They are rich, tasty, and present beautifully—I give t hem an 8.5. I have indicated my changes below in bold. One thing to keep in mind is that you don’t need to fill the cup with as much mousse as it says. I measured mine, as it said, and it was too much mousse for me. Instead, I wanted more filling, but I didn’t have room for as much because I overfilled the mousse. Also, my filling was not runny like I wished it had been. I think I overcooked it because I wasn’t paying attention. For the cake Cooking spray 4 oz. unsweetened chocolate, chopped (about 1 cup) 1 oz. (1/4 cup) natural cocoa powder 1-1/2 cups boiling water 7 oz. (1-1/2 cups) unbleached all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 1-1/2 cups packed dark brown sugar I cut this down by 1/4 cup 8 oz. (1 cup) unsalted butter, softened 4 large eggs, at room tempera

Guys, these are so very amazing. I give them a 9.5. I made them up, so give me a prize. Or a tart. Or both. Here is what I did. I made individual tarts using the standard recipe I got from Rebecca. Then, after they cooled, I poured in homemade caramel. I coated the bottom pretty thickly, but don’t skimp. I tried to skimp on mine to avoid the extra sugar and it wasn’t worth it. Then, you put on a ganache and let it set. It takes about an hour to set. I piped cream on some of them. Next time, I would probably do equal amounts of caramel and ganache instead of a 1/4, 3/4 scenario. Tart Crust 270 grams butter This is about 2 1/2 cubes butter 140 grams sugar This is about 2/3 cup sugar 1 egg 400 grams flour This is about a generous 3 cups flour Cut this recipe in half for 6 tarts. Cut the dough in 6 equal parts and roll them out one at a time. Mix butter and sugar together, like a cookie, then add egg, mix in flour. This is crackly dough, like rolling out sugar cookie dough. Ma

I realize all chili looks like barf. But, my friend Kat is determined to find the best chili recipe, so we will be having chili cook offs until we deem one the winner. So, I made one that was quite good. It was rich and thick and hearty. It definitely would be a solid 8 Here is the recipe I used, which came from the beerbaroness.com: Short Rib Stout Chili 2 tbs olive oil 3 lbs beef short ribs I used less than this salt and pepper 2 white onions, diced 6 wt oz tomato paste 1 tsp onion powder 1 tsp garlic powder ½ tsp cumin powder ½ tsp smoked paprika 2 dried ancho chili pod (stem and seeds removed, torn into pieces) I just used 2 Tbs. of chili powder 2 chipotle chilies in adobo I added 1/2 tsp. of chipotle chili powder 12 ounces coffee stout 2 cups beef broth 2 cans black beans, drained I also used pinto beans, and did tons. Probably 3 – 3 1/2 cups dry beans ½ cup cilantro, chopped I left this out 1 cup shredded cheddar cheese I left this out http://thebeeroness

So, my Grandma Goodsell used to make this, and my Dad loves it. He puts it on roast beef, so I helped him make a bunch this year. I personally don’t love it a ton, but it’s a good nostalgic recipe. After you cook this down, it turns a deep red. You can it and it is shelf stable and everyone is happy. CHILI SAUCE WITH APPLES 30 ripe tomatoes 10 large onions 12 large sour apple 5 small red peppers 1 pint vinegar 4 cups sugar He said he reduced this to 3 1/4 cups 1 teas. cloves 1 teas. allspice 1 teas. cinnamon 4 tabs. salt Mix well and cook one hour. Put in pint bottles and process 30 minutes in hot water bath. I found another version on the Ball website that looked good. This one is really sweet. I think I will use mine as a base for actual chili, because there’s way too much sugar in it to have it be like a salsa. This is more nostalgia than it is fine culinary sauce.

Even though plain bananas taste like snot, I like them mixed into things. This was particularly good, and I will definitely make it again. It get a 7 and the recipe came from sweetandsavorymeals.com. 1   cup   all-purpose flour   1/2   cup   cocoa powder   2   teaspoons   baking powder   1/2   teaspoon   sea salt   1 1/2   cups   mashed bananas   about 3 medium bananas   1   large egg   room temperature   1/4   cup   unsalted butter   melted   1/4   cup  olive  oil   1   cup   light brown sugar I used 1/2 C.    1   teaspoon   vanilla extract   1   cup   large semisweet chocolate chips   1/2   cup   walnuts   chopped Here's the link to the instructions: https://sweetandsavorymeals.com/chocolate-banana-bread/

I am always a fan of anything tasty that can be made in the Instant Pot, and this was a pretty good one. The pepper in it does give it some heat, so cut it down if you don't like too much heat. This would be really good with garlic naan bread. It came from savorytooth.com and gets a 7. For marinating the chicken: 1   pound   boneless skinless chicken breasts   about 2, chopped into bite-sized pieces 1   cup   plain 2% fat greek yogurt   7 ounces 1   tablespoon   garam masala 1   tablespoon   lemon juice 1   teaspoon   black pepper 1/4   teaspoon   ground ginger For the sauce: 15   ounces   canned  tomato sauce  or puree 5   cloves   garlic   minced 4   teaspoons   garam masala 1/2   teaspoon   paprika 1/2   teaspoon   turmeric 1/2   teaspoon   salt 1/4   teaspoon   cayenne   I left this out  1   cup   heavy whipping cream   added last I used half and half  For serving: basmati rice naan freshly chopped cilantro Here's the link to the i