Magic Custard Cake

Ingredients:

4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
1 stick butter, melted
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Instructions:
Preheat oven to 325 F degrees.
Grease and Line 8 inch x 8 inch baking dish with parchment.
Separate eggs and add the egg whites to a mixer and beat egg whites stiff.
Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light.
Add butter and vanilla.
Beat for two mins.
Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
Cool and dust heavily with powdered sugar.

Source: http://hugsandcookiesxoxo.com/2014/04/magic-custard-cake.html

Cook’s Illustrated Chocolate Chip Cookies

ingredients
1 3/4 cups of unbleached, all purpose flour (8 3/4 ounces)
1/2 teaspoon of baking Soda
14 Tablespoons of butter ( that’s 1 and 3/4 sticks)
1/2 cup of granulated sugar (3 1/2 ounces)
3/4 cup of packed dark brown sugar (5 1/4 ounces)
1 teaspoon of table salt ( I used 1 1/2 teaspoons)
2 teaspoons of vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups of semi sweet chips or chunks (I used Ghirardelli’s bittersweet chips)
3/4 cup of chopped pecans or walnuts (optional)

method
In a medium bowl, whisk together the flour and baking Soda. Set is aside.
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

*Even though it wasn’t in the recipe,I refrigerated my dough overnight. The dough is a little bit greasy, and chilling it seemed to help them bake-up into a fatter cookie*

Preheat the oven to 375F. Line baking sheets with parchment paper.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes 16 cookies

Source: http://www.unegaminedanslacuisine.com/2011/07/cooks-illustrated-chocolate-chip.html

Best Banana Ice Cream

Ingredients
4 cups half-and-half cream
2-1/2 cups sugar
Dash salt
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)

Directions
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

Source: http://www.tasteofhome.com/recipes/best-banana-ice-cream

Macadamia Nut Butterscotch Cookie Pie

Ingredients

• 1 stick of unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1/2 cup all purpose flour
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup of chopped macadamia nuts
• 1/2 cup white chocolate chips
• 1/2 cup butterscotch chips
• 9 inch Pillsbury refrigerated pie shell

Directions
Preheat oven to 350 degrees.

Mix all ingredients and pour into pie shell.  Place on a cookie sheet and Bake 40-45 minutes. It will still be nice and gooey. If you prefer a firmer texture, let set for a couple of hours before slicing.

Serves 8.

Source: http://veryculinary.com/2014/03/01/macadamia-nut-butterscotch-cookie-pie/

Chicken and Rice Patties

Ingredients:
3 cups cooked jasmin rice (about 1 cup uncooked)
1 chicken breast
½ tablespoon olive oil
1 large carrot
3 spring onions stalks
1⅓ cups grated mozzarella cheese
3 eggs

Method:
Preheat oven to 200° Celsius.
Slice chicken breast in half width ways, so it will cook through quicker.
Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
Remove from pan and shred chicken using a fork and set aside.
Grate carrot so you have at least 1 cup.
Finely slice spring onions.
Lightly beat the eggs.
In a large bowl add cooked rice, chicken, carrot, spring onions, eggs and about ¾s of the cheese and mix well.
Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with remaining cheese.
Place in the oven for 15 minutes until the tops turn golden brown.
Let them sit in the trays for a few minutes before removing to rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier.

This recipe made 12 Chicken and Rice Patties.

Source: http://planningwithkids.com/2012/10/08/rice-patties/

Pork and Lentil Soup

Image1 tablespoon olive oil

1/2 yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons finely grated fresh ginger
1 1/2 teaspoons dried crushed basil leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 medium carrot, chopped
1 pound bone-in pork chops
3 cups chicken broth
8 ounces brown lentils, rinsed and drained
2 tablespoons tomato paste
2 tablespoons freshly squeezed lime juice
1 teaspoon red chili flakes

1. Heat the oil in a large stock pot over medium heat. Add the onions, garlic, ginger, basil, salt, black pepper, and cumin and saute until the onions have softened.

2. Stir in the carrots and saute for 5 minutes. Using a spatula, push the mixture to the edges of the pot. Add the pork chops and brown them on each side.

3. Add the broth, lentils and tomato paste and stir to combine.

4. Cover and simmer for 50 minutes.

5. Remove the pork chops from the pot.  Using two forks, pull the meat from the bones.  Discard the bones.  Lightly shred the meat and return it to the soup.

6. Add the lime juice and chili flakes and stir into the soup, then remove the pot from the heat. Serve hot.

Source: http://www.lafujimama.com/2011/05/pork-and-lentil-soup/

Baked Pasta with Broccoli Rabe and Sausage

ImageImportant: This is my dream of a baked pasta dish — not too heavy, not to rich or gooey, tons of crunchy edges. As you might see in the photos above, it’s on the firm side. If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below.

Broccoli rabe (also called raab or rapini) is a leafy green vegetable with buds that somewhat resemble broccoli. It’s slightly bitter and holds up well to cooking. If you can’t find it, regular broccoli or broccolini will work here as well; they will only need 3 and 2 minutes respectively of boiling time with the pasta to keep it semi-crisp. If you’d like to make this without meat, the sausage can definitely be omitted. You could add some lightly sauteed chunky brown mushrooms for extra bulk, as well.

The pasta shape I used here is called toscani and it’s from the brand Seggiano. I have found it at Whole Foods and, if you’re in the East Village, Commodities Natural Market on 1st Ave. (plus I’m sure other stores). When I can’t get, it I use Barilla’s similar campanelle or seriously any chunky pasta you like to bake with.

Pasta and assembly
1 pound chunky pasta of your choice (I love bell shapes; see above for details)
1 bundle broccoli rabe (see above for options), stems and leaves cut into 1-inch segments
1 pound Italian sausage (sweet or spicy pork or chicken), casings removed
2/3 cup grated parmesan or pecorino romano cheese
6 ounces mozzarella, cut into small cubes

Bechamel
2 cups milk, full fat is ideal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon table salt
Freshly ground black pepper
2 cloves garlic, minced
Few gratings fresh nutmeg

Cook the pasta and rabe: Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain the broccoli rabe and pasta together and place in a large bowl.

Cook your sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your pasta pot, once it is drained) over medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Remove with slotted spoon or spatula, leaving any fat behind. Eyeball the drippings (pork sausage will leave some; chicken usually does not) — use one tablespoon less butter next if it looks like there’s a tablespoon there. Any less, don’t worry about adjusting the butter.

Heat oven to 400 degrees.

Make the bechamel: Melt your butter in same saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.

Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of grated parmesan or pecorino until combined. Pour into a lasagna pan, deep 9×13-inch baking dish* or 3-quart casserole dish and coat with remaining parmesan or pecorino. Bake for 20 to 30 minutes, until the edges and craggy points are nicely bronzed.

Eat warm. Reheat as needed.

 Source: http://smittenkitchen.com/blog/2013/09/baked-pasta-with-broccoli-rabe-and-sausage/