All-Purpose Biscuits

2 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder 1 scant tablespoon sugar 1 teaspoon salt 5 tablespoons cold, unsalted butter, preferably European style 1 cup whole milk Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into… Continue reading All-Purpose Biscuits

Slow Cooker Sunday Sauce (Braised Pork with Sausage and Meatballs)

2 (28-ounce) cans crushed tomatoes 3 basil sprigs 2 pounds boneless pork shoulder, cut into 3-inch chunks Kosher salt and black pepper 1/4 cup extra-virgin olive oil, plus more as needed 1 pound hot or sweet Italian sausage, or a combination 1 yellow onion, coarsely chopped 6 garlic cloves, smashed and peeled 1/3 cup red… Continue reading Slow Cooker Sunday Sauce (Braised Pork with Sausage and Meatballs)

Sunday Sauce (Braised Pork with Sausage and Meatballs)

2 pounds boneless pork shoulder, cut into 3-inch chunks Kosher salt and black pepper 1/4 cup extra-virgin olive oil, plus more as needed 1 pound hot or sweet Italian sausage, or a combination 1 yellow onion, coarsely chopped 6 garlic cloves, smashed and peeled 1/3 cup red wine 2 (28-ounce) cans crushed tomatoes 3 basil… Continue reading Sunday Sauce (Braised Pork with Sausage and Meatballs)

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

5-Ingredient Salted Peanut Butter Cookies

1 3/4 cups (packed) light brown sugar 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1 3/4 cups peanut butter (see Tip) soarse-grained sea salt, for garnish Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper. In a medium bowl, vigorously whisk together the light brown sugar and eggs… Continue reading 5-Ingredient Salted Peanut Butter Cookies

3-Ingredient Salted Almond Butter Cookies

1 cup (256 grams) unsweetened almond butter 1 cup (200 grams) granulated sugar 1 large egg Flaky salt (optional) Heat the oven to 350°F. Line two cookie sheets with parchment or silicone mats. Combine the almond butter, sugar, and egg in a bowl and mix until smooth and thick. Use a tablespoon-size cookie scoop to… Continue reading 3-Ingredient Salted Almond Butter Cookies

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

Sambal Bawang (Caramelized Shallot Sambal)

16 long red chillies (about 200g), sliced (deseeded if you prefer less heat) 3 small banana shallots or 6 Thai shallots, peeled and sliced 5 garlic cloves, peeled and sliced Palm sugar or brown sugar, to taste Sea salt and ground white pepper, to taste Coconut oil or sunflower oil, for frying Heat 2 tablespoons… Continue reading Sambal Bawang (Caramelized Shallot Sambal)

Miso-Maple Loaf Cake

4 ounces/113 grams unsalted butter, at room temperature, plus more for the pan 1 3/4 cups/238 grams all-purpose flour, plus more for the pan 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 cup/150 grams granulated sugar 1/4 teaspoon fine sea salt Finely grated zest of 1 orange or tangerine 1/4 cup/70 grams white… Continue reading Miso-Maple Loaf Cake

One-Bowl Brown-Edge Cookies

1 pound/453 grams unsalted butter, at room temperature 1 pound/453 grams granulated sugar (2 1/4 cups) 1 large egg, at room temperature 1 teaspoon pure vanilla extract 3 cups/384 grams all-purpose flour 1 teaspoon fine salt Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer… Continue reading One-Bowl Brown-Edge Cookies

Chicken Miso Meatballs and Dipping Sauce

1/4 cup whole milk 3 tablespoons sweet white miso 1 tablespoon minced garlic 1 teaspoons kosher salt 3/4 teaspoon black pepper 1/2 cup finely crushed Ritz crackers (12 crackers) 1 pound ground chicken Heat oven to 425 degrees. In a large bowl, combine all the ingredients, and use your hands to gently mix. The mixture… Continue reading Chicken Miso Meatballs and Dipping Sauce

Pork Meatballs With Ginger

2 tablespoons peeled and minced ginger 1 tablespoon minced garlic (from about 3 large cloves) 1 tablespoon fish sauce 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1/2 cup finely crushed Ritz crackers (12 crackers) 1 pound ground pork Heat oven to 425 degrees. In a large bowl, combine all the ingredients and… Continue reading Pork Meatballs With Ginger

Simple Tomato Sauce

1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 teaspoon red chile flakes (optional) 2 (28-ounce) cans whole or diced plum tomatoes 2 sprigs basil or 1 bay leaf 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon black pepper In a large, straight-sided skillet over medium heat, warm the oil. Add garlic… Continue reading Simple Tomato Sauce

Pork and Ricotta Meatballs (and a Meatball Ratio)

INGREDIENTS ½ cup/4 ounces whole-milk ricotta ½ cup/2 ounces grated Parmesan 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 large egg ½ cup plain dry bread crumbs 1 pound ground pork PREPARATION Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently… Continue reading Pork and Ricotta Meatballs (and a Meatball Ratio)

Quick Fresh Tomato Sauce

5 pounds tomatoes 3/4 teaspoon salt 2 tablespoons olive oil 1 tablespoon tomato paste 1 garlic clove, halved 1 basil sprig 1 bay leaf Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato… Continue reading Quick Fresh Tomato Sauce

Bombay Potatoes

For tbe curry base: 700 ml water 25 g ginger, peeled and roughly chopped 2 onions roughly chopped 1/2 tsp. cumin powder 1/2 tsp. coriander powder 1/4 tsp. turmeric 1/2 tsp. salt 50 ml veg oil 2 plum tomatoes, roughly chopped 800 g waxy potatoes, peeled and cut into 3 cm pieces 1/2 tsp. turmeric… Continue reading Bombay Potatoes

Chicken Soup (with Slow Cooker and Pressure Cooker Variations)

1–2 tablespoons olive oil one large onion, diced (or sub 2 fat shallots, or two leeks) 2 tablespoons fresh ginger, chopped 4–8 garlic cloves, rough chopped (I like 8) 4 cups chicken broth or stock 2 cups water 1 teaspoon salt 2 bay leaves 1/4 teaspoon white pepper (or use regular) 1 1/2 lbs chicken… Continue reading Chicken Soup (with Slow Cooker and Pressure Cooker Variations)