Restaurant-Style Pilau Rice

1 tbsp ghee 4 green cardamom 1 2″ piece cassia bark 1/2 tsp cumin seed 1 tej patta Indian bay leaf (optional) 1 cup basmati rice 1 1/2 cups water 1 tsp kosher salt – a bit less if you are using regular sea salt 1/2 tsp turmeric Pick a pot with a tight fitting… Continue reading Restaurant-Style Pilau Rice

Hotel Makhani Gravy

Step one ingredients: 28 oz tomatoes – canned. Make sure there are no other flavours (basil etc). Just tomatoes, juices and salt. 2 tsp kashmiri chili powder – less if you want a milder gravy 1 tsp kosher salt 2/3 tsp table salt 1 small tej patta – Indian bay leaf 1 black cardamom whole… Continue reading Hotel Makhani Gravy

Hotel Curry Gravy

1 cup neutral oil (e.g. canola) 3 lbs onions chopped – use a food processor 2 lbs fresh tomatoes chopped (or substitute plain canned tomatoes) 5 green cardamom pods 10 black peppercorns 3 cloves 1 tej patta Indian bay leaf (optional) 2 inch cinnamon stick or cassia bark 1/4 cup garlic ginger paste 2 tsp… Continue reading Hotel Curry Gravy

Restaurant Curry Base

8 large onions – about 2.5 lbs peeled weight 6-8 cloves garlic peeled 1 1/2 Tbsp ginger coarsely chopped 1 1/2 Tbsp cumin powder 1 1/2 Tbsp coriander powder 1 1/2 tsp turmeric 1 1/2 tsp salt 12-15 fresh cilantro stalks with leaves – roots removed 1 cup vegetable oil 12 cups boiling water 15… Continue reading Restaurant Curry Base

Buffalo Sauce

1/2 cup unsalted butter 1 tablespoon finely grated garlic 3/4 cup cayenne-based hot sauce, preferably Frank’s RedHot 2 packed tablespoons dark brown sugar, plus more to taste 1 tablespoon distilled white vinegar Kosher salt and black pepper In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring… Continue reading Buffalo Sauce

Easy Pad Thai

Pad thai sauce 4 Tbsp fish sauce 2 Tbsp tamarind paste – not tamarind concentrate – that is way too strong. 1 tsp tomato paste 2 tsp sambal oelek 3 Tbsp brown sugar Easy pad thai 8 oz rice noodles (ban pho) – about 1/2 a package 4 Tbsp vegetable oil 8 oz chicken thighs… Continue reading Easy Pad Thai

Basic Vegetable Soup with Ginger and Chilies

In a big stock pot: Heat up some coconut oil, canola, or peanut oil till it shimmers Throw in a couple cups of chopped onion, a quarter cup of chopped garlic, about a half cup of thick slices of fresh ginger, and one or two chopped serrano chilis. Once they have sweated down, pour in… Continue reading Basic Vegetable Soup with Ginger and Chilies

Perfect Pot of Beans

1 pound dried beans, picked over and rinsed Water 1/2 yellow or white onion, peeled 3 garlic cloves, peeled 2 bay leaves One (5-inch) strip kombu (dried seaweed, optional) 1 tablespoon kosher salt, or more to taste STOVE TOP: In a large Dutch oven or other heavy pot set over medium-high heat, combine the beans… Continue reading Perfect Pot of Beans

Garlic Bread with Mozzarella

1/2 cup (8 tablespoons) unsalted butter (1 stick), melted 4 fat garlic cloves, grated 1/2 cup Parmesan, grated 1/4 cup firmly packed chopped flat-leaf parsley 1/4 teaspoon kosher salt Black pepper 1 baguette or rustic crusty loaf 1/2 pound fresh mozzarella, thinly sliced Heat the oven to 400 degrees. In a small bowl, stir together… Continue reading Garlic Bread with Mozzarella

Never-Fail Biscuits

6 ounces /170 grams (1 1/2 cups) self-rising flour 1/8 teaspoon salt (optional; for a saltier biscuit, add up to to 1/4 teaspoon) 6 ounces /170 grams (3/4 cup) heavy or whipping cream Heat the oven to 450° F, with a rack in the top third of the oven. Mix the flour and salt together… Continue reading Never-Fail Biscuits

Pressure Cooker Mashed Potatoes

4 (~2.5lbs/1100g) russet potatoes or 6 Yukon gold potatoes , peeled and quartered 1 cup (250ml) cold water 1/2 cup (100ml) milk 2 tablespoons (30g) unsalted butter 2 cloves garlic , minced 2 tablespoons (30g) freshly grated Parmesan cheese Kosher salt & pepper to taste Pressure Cook Potatoes: Fill the pressure cooker with 1 cup… Continue reading Pressure Cooker Mashed Potatoes

Slow Cooker Macaroni and Cheese

1 pound medium elbow macaroni 2 cups shredded sharp cheddar cheese, divided 2 cups grated American cheese 4 ounces cream cheese, cubed 1/2 cup freshly grated Parmesan 3 cups whole milk 1 (12-ounce) can evaporated milk 2 teaspoons Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper, to… Continue reading Slow Cooker Macaroni and Cheese

Skillet Yeast Rolls

3/4 cup whole milk (105-110 degrees F) 1 1/2 teaspoons active dry yeast 2 tablespoons sugar, divided 1/3 cup unsalted butter, at room temperature 2 tablespoons chopped fresh rosemary, divided 1/2 teaspoon kosher salt 1 large egg, at room temperature 2 3/4 cups all-purpose flour, divided 1 tablespoon unsalted butter, melted Combine milk, yeast and… Continue reading Skillet Yeast Rolls

Slow Cooker Spiral-Cut Ham with Orange Glaze

1 cup orange marmalade 2 tablespoons Dijon mustard 1/3 cup freshly squeezed orange juice Zest of 1 orange 1 (7-10 pound) bone-in, spiral-cut ham 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together orange marmalade, Dijon, orange juice and orange zest; set aside. Place ham into a 6-qt slow cooker.… Continue reading Slow Cooker Spiral-Cut Ham with Orange Glaze

Easy Thanksgiving Turkey

1 (12-14 pound) fresh whole turkey Kosher salt and freshly ground black pepper, to taste 1/2 cup unsalted butter, at room temperature 1 shallot, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh sage leaves 2 tablespoons fresh thyme leaves 1 tablespoon lemon zest 2 cloves garlic, minced 3 carrots, peeled 3 stalks… Continue reading Easy Thanksgiving Turkey

Fool-Proof Turkey Gravy

Pan drippings from turkey 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 teaspoons chopped fresh thyme 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside. Melt butter in a medium… Continue reading Fool-Proof Turkey Gravy