Ingredients:
Choux dough: 60 g (¼ cups) Unsalted butter 82% European style butter at room temperature, in chunks. 60 g (¼ cups) water 60 g (¼ cups) whole milk ¼ teaspoon Salt 1 teaspoon sugar 70 g (½ cups) Bread flour high protein content flour, eg. 13% 110 g Egg Approx. 2 eggs at room temperature. Might need slightly more or less, see the tips below. 3 tbl powdered sugar Salted Caramel: 220 g sugar 140 g heavy whipping cream, warmed 80 g salted butter, warm not melted but soft 1 tsp vanilla bean paste several pinches of fine sea salt Pastry Cream: 240 g whole milk 50 g sugar 40 g egg yolk 12 g AP flour 12 g cornstarch 1 tsp vanilla bean paste 2 tbl salted butter Quality white chocolate- about 1/2 cup melted 1/2 cup peanuts, chopped and toasted Directions: Prepare eclairs. Sift flour into a medium saucepan. Add butter through milk ingredients and cook on medium until the water evaporates and there is a film on bottom of the pan. Add to stand mixer with paddle attachment and turn on low until it cools off to the touch of the outside of the mixing bowl. Slowly incorporate egg yolks into dough until it is shiny and makes a V-shape. Put in piping bag with a star tip. Pipe on a prepared baking sheet, about 10 eclairs, the same size. Close tips at end with a dab of water. Pipe at a 45 degree angle. Dust with powdered sugar and put in the freezer for an hour. Preheat oven to 400F and when you put them in oven reduce oven to 325F and bake until golden for 40 minutes. Prick with a toothpick to release steam at 30 minutes. Take out and cool them completely on a cookie rack on parchment. Prepare salted caramel but melting sugar WITHOUT stirring on medium-low. Once bubbly whisk in warmed butter and remove from heat. Whisk in warmed cream, vanilla and sea salt. Prepare pastry cream. Whisk together sugar and egg. Add cornstarch, flour and butter. Heat milk and slowly incorporate into egg mixture while tempering the eggs. Strain and add butter. In stand mixer mix room temperature mascarpone and 3 tablespoons of prepared salted caramel. Whip in pastry cream and refrigerate topped with plastic wrap. Pipe eclairs before serving or keep them separate in tight containers until needed. Top with melted white chocolate and toasted peanuts! Enjoy!!
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Ingredients:
Egg White: 1 cup whole milk 1 tablespoon sugar 1 teaspoon rose water extract Slurry of 2 tablespoon cornstarch and 2 tablespoons cold water Mango Curd: Pulp from one large mango 3 large eggs, whisked 1/3 cup sugar Slurry of 2 tablespoons cornstarch and 2 tablespoons cold water 3 tablespoons salted butter Directions: Prepare the milk pudding, mix all the ingredients in a medium saucepan and bring to a gentle simmer over medium heat, stirring regularly. Once simmering, whisk in the slurry and cook for a further 10 minutes Spread milk pudding mixture onto baking paper making 4 ‘puddle-like’ shapes. Place into the fridge to set. Prepare the yolk by cooking down the mango and sugar then puree. Whisk in some of the mixture into the eggs to temper them. Combine mixture and push through strainer. Add slurry, bring to a boil and reduce until thickened. Stir in butter. Put in ramekins or small egg cups to shape the custard. Set in fridge and then carefully place yolk into white pudding mixture! Enjoy!
Ingredients:
1 lb of ground pork 2 garlic cloves, minced 1/2 inch piece of fresh ginger, minced 2 teaspoons sesame oil 2 teaspoons soy sauce 1 teaspoon rice wine vinegar or Shaoxing wine 1 tablespoon green onions, sliced salt and pepper wonton wrappers Plum Sauce: 1 1/2 cups fresh plums, quartered 1 cinnamon stick 3 cloves 1 teaspoon cardamom 1/8 cup dark brown sugar 3 tablespoons dark soy sauce salt and pepper 1 tablespoon of Asian garlic sauce 2 teaspoons rice wine vinegar 1-2 serrano chilies or pepper of choice 1/2 of a large shallot, minced sprinkle of red pepper flakes Directions: Start plum sauce by combining all ingredients and simmering for 30 minutes. Strain pressing solids through a mesh strainer. Return liquid to pan and reduce sauce while preparing dumplings. Combine pork filling and fill wontons with about a teaspoon of pork mixture. Seal wontons by lining wonton wrapper with water and fold into dumplings until you are out of the pork mixture. Steam for 7 minutes. Serve with plum sauce! Enjoy!
Ingredients:
Ingredients: 4 pounds oxtails 1/3 cup dark brown sugar 1 tablespoon avocado oil 3 garlic cloves, minced 3 tablespoons green seasoning (recipe below) 1 tablespoon browning seasoning 3 tablespoons tomato paste salt n pepper 3 cups water (or chicken stock. I added chicken seasoning) Jerk seasoning: 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons cayenne pepper 3 teaspoons kosher salt 2 teaspoons ground black pepper 2 teaspoons dried thyme (or use 1 teaspoon ground thyme) 2 teaspoons sugar 1 teaspoon ground allspice 1 teaspoon dried parsley 1 teaspoon smoked paprika 1/2 teaspoon hot pepper flakes 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove 1/4 teaspoon ground cumin Green Seasoning: 1/2 white onion, quartered 7 garlic cloves 3 scotch bonnet peppers, remove the seeds 8 green onions 1/4 cup cilantro 1/4 cup parsley 7 springs of thyme 1/4 cup basil Green onions, thyme and rice - accompaniments Directions: Preheat smoker to 220F. Wash and pat dry your oxtails. Combine jerk ingredient and rub oxtails (you can buy seasoning already made as well). Smoke for 2 hours. Sauté garlic, green seasoning and remaining ingredients. Whisk in stock or water/chicken seasoning. Pour over oxtails, cover with foil. Raise heat on smoker to 300F. Cook for 3 more hours until over 205F and fall off the bone tender. Serve with green onions and fresh thyme over rice. Delicious! Enjoy!
Ingredients:
Seared Duck Breast: 2 duck breasts Favorite rub/seasoning Sweet Papaya Salad: 1 papaya, peeled and shredded 2 cloves garlic 1 Thai red pepper (or half) 1 cup of cherry tomatoes 2 tablespoons peanuts, toasted and chopped 1/2 cup of long beans/green beans, cut to 1-2 inch slices 2 tablespoons palm sugar or coconut sugar 1 tablespoon tamarind 3 teaspoons fish sauce 1 lime, juiced pinch of salt Directions: To prepare the duck breast pat dry and score. Season with your favorite rub. Place in a COLD pan. The goal is to render the fat while still maintaining the end goal of medium-rare temperature. This is done by beginning with a cold pan and placing duck breast fat side down. Gradually increase the heat while rendering most of the fat off the top. Flip and cook until duck reaches 130F. Pull and allow to rest for 15 minutes, slice and season with flaky sea salt. Prepare the salad. Peel and shred rip papaya. Set aside. In a mortar, crush garlic and red pepper, then add sugar and remaining ingredients, then toss in papaya. Serve placing sliced duck breast on top. Enjoy!
Ingredients:
4 rhubarb stalks, trimmed and sliced into 1-inch pieces 1/2 of a large yellow onion 3 garlic cloves 3/4 cup light brown sugar 2 tablespoons backstrap molasses 2 teaspoons Worcestershire sauce 1 tablespoon chipotle pepper sauce 1/2 cup of apple cider vinegar 2 teaspoons tomato paste 1 teaspoon cinnamon 3 teaspoons sea salt or to taste 2 teaspoons garlic powder 2 teaspoons whole grain Dijon mustard 3 teaspoons honey Directions: Place all ingredients in a large saucepan and cook down for 45 minutes until tender. Puree with an immersion blender or mixer. Enjoy!
Ingredients:
(For two loaf pans) 6 ripened bananas (or cooked) 1 cup of salted butter 1 1/2 cup sugar 4 eggs, room temperature 3 cups AP flour 2 teaspoons baking soda 1 teaspoon kosher salt 1 teaspoon vanilla bean paste 1 cup walnuts, chopped and toasted 3/4 cup dark chocolate chips Directions: Prepare two loaf pans and toast walnuts in pan or oven for 5-7 minutes and cool. Preheat oven to 350F. In a mixer with paddle attachment or hand mixer mix together butter and sugar until fluffy. Add roasted bananas then eggs, one at a time until incorporated. Combine dry ingredients and add to batter. Fold in toasted walnuts and chocolate chips. Bake until bread is at least 190F. Mine took an hour and 15 minutes. Enjoy!
Ingredients:
Crust: 1.5 cups + 3 tablespoons-ginger snap cookie crumbs (reserve 3 tablespoons for topping) 1/2 teaspoon cardamom 5 tablespoons salted butter, melted 2 tablespoons sugar 1/4 teaspoon salt Batter: 4-8 ounce whole fat cream cheese, room temperature 2 cups sugar 3 tablespoons AP flour 2 teaspoons vanilla paste juice and zest of one lemon 3 medium sized beets, chopped, roasted and cooled 2 tablespoons kefir, room temperature 1/2 cup sour cream, room temperature 6 eggs, room temperature 1/2 teaspoon salt chopped pistachios, reserved cookie crumbs and fresh edible flowers for topping. Directions: Prepare cheesecake. Preheat oven to 375F and prepare crust by combining all ingredients. Press crust into 9-inch springform pan and bake for 10 minutes. For easy removal I spray with baking spray and parchment on the bottom. Reduce the oven temperature to 325°F. Set a kettle of water to boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add remaining ingredients, all but the eggs and beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Wrap springform pan with foil and place into a roasting pan. Pour in boiling water halfway up pan to create a water bath. Bake until just a wee bit jiggly. 1 hour 45 minutes to 2 hours. It should be slightly golden and not overly jiggly. Remove from water bath and allow to cool completely. Refrigerate until cold. Refrigerate overnight. Top with roasted pistachios, reserved cookie crumbs and fresh edible flowers! Enjoy!
Ingredients:
1 cup French Green, Black lentils or Beluga (do not use split lentils) 3 cups water 3 teaspoons ghee or avocado oil (high smoke point oil) 1 cup onion, minced or pulsed in a food processors 1-2 teaspoons tomato paste 3 gloves of garlic, minces 1 inch piece of fresh ginger, minced 1 cup of shredded carrots, chopped 3 tablespoons berbere spice mix 1 teaspoon salt or to taste 2 tablespoons olive oil 2 teaspoons salted butter, melted Fresh parsley, chopped to garnish Directions: Heat ghee or oil, add minced onion, spice mix, carrots, tomato paste and sauté until tender. About 5-7 minutes. Add garlic, and ginger (and a splash of water if you need as to not burn) sauté for 2 more minutes or until fragrant. Stir in 3 cups water and bring to a rolling boil. Simmer with lid for 30 minutes or until desired tenderness. Take lid off and cook off liquid. If lentils are desired tenderness drain some of the liquid off. Toss with olive oil. When cooked add 2 tablespoons melted salted butter mixed with 2 teaspoons of berbere spice mix. If needed season with more salt and pepper. Top with chopped fresh parsley! Enjoy! |
Author I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: |
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