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| x name | x image | x Author | x Dish | x Part of recipe collection | x article |
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| x Jeff's Oatmeal-Raisin Cookies | Oatmeal-Raisin Cookies |
Preheat oven to 375. Cream butter and sugars. Beat in eggs, one at a time. Add water and vanilla. Stir in salt and baking soda. Stir in flour. Add raisins and oatmeal. Drop onto greased cookie sheets. Bake for 8-12 minutes. Makes about 70 cookies.
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| x Orbis Tertius | Praveen Paritosh | Egg |
The name Orbis Tertius comes from a short story by Borges called Tlön, Uqbar, Orbis Tertius. There is no fixed recipe, it is a blank canvas of Tortilla where the only necessary ingredients are Salsa Verde, Sour Cream, and a very runny fried egg....
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| x Shirred Eggs Pancetta | |||||
| x Poached Egg over Potatoes Arugula and Smoked Trout | |||||
| x Country Sourdough Bread |
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Mike Shwe | Bread | Chop and Stir |
Feed your starter 2-3x per day for 1-2 days prior to mixing. I use about a 2x build, each time, with the last feed about 9 hours before mixing. I think anywhere between 5-9 hours works. 11 oz of flour, 11 oz of 69 degree water. If you've been using...
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| x Spicy Orange and Ginger Chicken |
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Mike Shwe | Orange chicken |
Preparation:
Peel and mince the ginger and garlic. Combine the chunks of chicken with the minced garlic and ginger. Mix well with your hands, to infuse the flavors into the chicken. Stem and de-thread your snap peas. Dice the onion With a vegetable... |
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| x Gumbo |
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Thad Guidry | Gumbo | Cajun |
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener, and the vegetable "holy trinity" of...
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| x Potato pancakes |
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Potato pancakes, also known as latkes or latkas (Yiddish: לאַטקעס, Hebrew: לביבה levivah, plural לביבות levivot), are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Potato pancakes may be topped with a variety of...
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| x Roux |
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Thad Guidry | Cajun |
Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter,...
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| x Baked Risotto with Asparagus, Spinach, and Sausage |
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Cheryl Shwe | Risotto |
Preparation:
Peel and dice the onion into a small dice- about 1/4 inch. Grate nutmeg and parmigiano. Remove casings from the sausage and discard the casings. Cooking: Pre-heat oven to 400 degrees. Heat the dutch oven over medium flame for a few... |
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| x Cajun Roux | Thad Guidry | Cajun |
Pronounced "roo", Roux is traditionally an equal blend of Flour and Oil. Used as the base for many Cajun and Creole recipes.
Heat the oil in a large cast iron skillet on medium. Beginners should start on medium low until you're successful with not... |
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| x Broccoli Raab Pasta |
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Cheryl Shwe | Pasta | Chop and Stir |
Bring a large pot of liberally salted water to a boil.
Meanwhile, wash and chop your broccoli raab, chopping into approximately 3/4 inch pieces. When your water reaches a rolling boil, dump in the broccoli raab. Cook until tender. Start the... |
| x Chocolate Chip Cookies |
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Cheryl Shwe | Chocolate chip cookie | Chop and Stir |
Put oven rack in middle position and preheat oven to 375.
Whisk together flour, baking soda, and salt in medium bowl. Beat together butter and sugars in a large bowl with a stand mixer (e.g., KitchenAid) at the highest speed for about 10 minutes.... |
| x Braised Brussels Sprouts with Bacon |
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Mike Shwe | Brussels Sprouts | Chop and Stir |
Bring a large pot of water to a boil, ideally with a large mesh frying basket inside to pull your sprouts from the water.
Trim off the bottom 1/8 inch or so of each sprout, and peel off the outer 2-3 leaves from each sprout--- these are too tough... |
| x Verze in umido con ricotta forte | Ricotta forte | ||||
| x 'Ncrappiata alla martinese | 'Ncrappiata | ||||
| x 'Ncrappiata classica | 'Ncrappiata | ||||
| x Foie Gras Butter | Suzette Gresham | Chop and Stir |
De-vein your foie gras by breaking into chunks small enough that you can spot the veins, and pull them out. Place the de-veined foie gras in a Cuisinart outfitted with the metal blade. Cut your butter into 1 Tablespoon chunks, and place in the...
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| x Foie Gras Pasta | Suzette Gresham | Pasta | Chop and Stir |
Put a large pot of water on high heat to a rolling boil. Drop your pasta into the water.
Take a large fry pan and place on high heat. Add cream to the pan, and stir in the madeira wine. Heat until boiling, stirring occasionally. Reduce the madeira... |
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