Culinary Goods

The picture is of fondue night instead of the actual fondue, but it was a great texture.  We've finally found our favorite fondue recipe.  Cheese fondue (our favorite) Boil the following together: 1 1/2 cups white wine 1 sprig fresh rosemary, chopped fine 3 cloves garlic Then, coat the following cheese in 1 T. cornstarch--we did about 3 1/2 cups total. I had almost 1 lb. between the Emmental and gouda b.c I just used a pre-sliced Sam's variety that came in a cheese multipack and I had used 2 pieces of each for a charcuterie tray earlier and then just used all the rest in the fondue. John thought the pepper jack quantity was about equal to the other two cheeses combined. pepper jack 50% Emmental cheese 25% gouda cheese 25%  Then, I added:  about 1 onion worth of caramelized onion.  I put 2 onions in the pressure cooker with some butter and oil and then I added probably WAY too much water (I would go with like 3 T. next time) and then pressure cooked it for 20 minutes. When it wa

These are good. I didn't have very good ratios from John's brother when I made them, so I altered the recipe a bit to come up with this. Deviled Eggs Makes 24 egg halves 13 eggs, peeled (I pressure cook mine for 5 minutes, let them rest for 5 minutes, and then put them in ice water for 5 minutes and they peel like a dream--I also recommend doing an extra egg b/c we had 3 break this last time while cooking) You take the yolks out, and put them in the food processor with the following: Pickle juice, I would do 1-2 T. Dill pickles I would do 2 full pickles 1/4 tsp. salt dash Worcestershire sauce Fresh dill, probably 1/2 tsp. dry 6 T. mayo  2 tsp. yellow mustard 1 tsp. dijon mustard You process this, then pipe it back into the eggs and sprinkle with paprika, dry dill, and green onions. Paprika

  I was not given any measurements, so you'll just have to guess.  1. Heat up the pan enough so the wine will sizzle when you pour it in (but not too hot). 2. Put about 6 whole peppercorns in a pan and heat that for about 30 seconds.  3. Pour the red wine in (about 1/2 cup) and put some rosemary in (dad had fresh rosemary that was slightly dried out). 4. Let the wine reduce. Basically you leave it on the heat and move the pan around in a circular motion about every 15 seconds or so to keep it from burning as it condenses down.  5. Once the wine has receded a lot (but make sure it hasn't burned), put the cream in.  6. Sprinkle some salt in.  7. Continue cooking to warm the cream up. 

I really love any cream sauce you can serve with a carb, so this felt very satisfying. I added asparagus to it to make it a bit healthier, but it's pretty versatile with vegetables. I give it a 7.5, and the recipe came from saltandlavender.com. 1/4   cup   pesto ▢  1   cup   heavy/whipping cream I used half and half  ▢  1/4   cup   dry white wine or chicken broth ▢  2   cloves   garlic   minced ▢  1   pound   uncooked potato gnocchi ▢  1/2   cup   freshly grated parmesan cheese ▢  Salt & pepper   to taste https://www.saltandlavender.com/creamy-pesto-gnocchi/

  These were good and my kids really liked them. These could be made healthier (based on her original recipe), but I played it safe this time. Anyway, they came from melskitchencafe.com, and they get a 7.  1 ½   cups   ( 213   g )   whole wheat flour I used regular flour since I was too lazy  to grind any wheat  1   teaspoon   baking soda 1   teaspoon   ground cinnamon ¼   teaspoon   ground nutmeg ¼   teaspoon   ground ginger ½   teaspoon   salt 2   tablespoons   ( 28   g )   butter ,  melted ½   cup   honey I swapped out half of this for white sugar 1   egg ,  lightly beaten 1   teaspoon   pure vanilla extract 1   cup   unsweetened applesauce ¾   cup   finely shredded carrots ,  about 2-3 medium carrots https://www.melskitchencafe.com/healthy-applesauce-carrot-muffins-a-k-a-carrot-cake-muffins/

  This was a decent naan bread, but there's probably a better one out there. Or I just need to get better at cooking these. You have to roll these out quite a bit, like way less than the 1/4 inch it says to in the recipe. If you don't, they'll puff up in the pan and burn on the outside before they're cooked in the middle. I would give them a 7. ▢  1   cup   warm water ▢  2   Tablespoons   honey ▢  2 ¼   teaspoons   active dry yeast ▢  3 ½   cups   all-purpose flour ▢  ¼   cup   plain yogurt I used sour cream ▢  2   teaspoons   salt ▢  ½   teaspoon   baking powder ▢  1   egg ▢  4   Tablespoons   butter ▢  3   cloves   garlic   minced ▢  Chopped fresh cilantro https://houseofnasheats.com/homemade-garlic-naan-bread/#recipe

  I really like traditional banana bread, and this will probably be my new go-to. It's easy and comforting and has great banana flavor. I got the recipe from melsitchencafe.com, and I would give it an 8. Not an 8 because it's that much better than other breads out there, but an 8 as far as a banana bread goes.  1  cup   ( 212   g )   granulated sugar I used 3/4 C. ½   cup   oil (see note) 2   eggs 1   cup   ( 227   g )   mashed ripe bananas ,  about 3 ripe bananas ½   cup   ( 113   g )   sour cream 1   teaspoon   vanilla 1 ½   cup   ( 213   g )   all-purpose flour (see note) 1   teaspoon   baking soda ½   teaspoon   salt I like to add 1/2 C. chocolate chips and cut the sugar down to 1/3 C. https://www.melskitchencafe.com/sour-cream-banana-bread/

This was awesome--it get's a 9 and it came from melskitchencafef.com. It's similar to mormon layered pudding dessert, which I love, but it's a bit sweeter. Essentially, you make a graham cracker crust in a 9x13 pan, pour caramel over it, then chocolate pudding, then I did a layer of toasted coconut, and then the vanilla mousse cream layer and then I did more caramel sauce, chocolate, and some more toasted coconut. I wouldn't make this more than like 3 hours in advance b/c the caramel kind of makes the graham cracker crust be not super crisp.  SAMOAS CHOCOLATE PUDDING DESSERT {COCONUT + CARAMEL} Coconut Crust: ·          1 ½ cups (150 g)   graham cracker crumbs (about 10-11 rectangle crackers) I did one package and then 1 sheet from another package ·          ½ cup (43 g)   toasted, shredded coconut (I use sweetened coconut) I did half unsweetened, half sweetened ·          6 tablespoons (85 g)   butter, melted (I use salted butter) Caramel + Pudding Layers: