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