Mayonnaise-Based Caesar Dressing (with Anchovies, Metric/Grams)

 This is via Perplexity, so not sure where they stole it from!

Ingredients:

Mayonnaise: 173 grams 

Extra-virgin olive oil: 45 grams 

Fresh lemon juice: 23 grams 

Dijon mustard: 15 grams 

Garlic clove: about 4 grams (use ¾ of a large clove, or a small clove) 

Worcestershire sauce: 7.5 grams 

Freshly grated Parmesan cheese: 34 grams 

Anchovy fillets: 3 fillets, finely minced (about 6 grams) 

  - *or* Anchovy paste: 2–3 grams (about ¾ teaspoon) 

Sea salt: pinch 

Freshly ground black pepper: to taste 

Instructions

1. In a bowl (or a Nutri bullet or a blender), whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, minced anchovies (or anchovy paste), salt, and pepper until smooth.

2. Stir in the Parmesan cheese.

3. If the dressing is too thick, thin it with a teaspoon (about 4 grams) of water at a time until you reach your desired consistency.

4. Taste and adjust seasoning as needed.

5. Store in an airtight container in the fridge for up to 5 days.

Makes about 12 ounces.

Beef Bourguignon (Julia Child Recipe) - My edits via Cafe Delites

 Original recipe source: Beef Bourguignon (Julia Child Recipe) - Cafe Delites

Total Time: 3 - 4 hrs

Servings:  6 - 8 people

Ingredients  

• 1 tablespoons extra-virgin olive oil
• 6 ounces bacon roughly chopped. (tried to find a slab, but had to use presliced, but it was fine.)
• 3 pounds beef brisket trimmed of fat, cut into 2-inch chunks (I used chuck roast)
• 1 (or 2) carrot large, sliced 1/2-inch thick
• 1 white onion large, diced (I had some shallots, so used half and half)
• 6 cloves garlic minced (divided)
• 1 pinch coarse salt
• 1 pinch ground pepper
• 2 tablespoons flour
• 12 pearl onions small (I used a bag of Birdseye frozen, 10 oz., and it was not too much)
• 3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
• 2-3 cups beef stock (consider using low sodium broth, depending on how you salt the meat!) (if using 2 cups of wine, use 3 cups beef stock)
• 2 tablespoons tomato paste
• 1 beef bouillon cube crushed
• 1 teaspoon fresh thyme finely chopped (I used 1/2 tsp dried)
• 2 tablespoons fresh parsley finely chopped, divided (optional)
• 2 bay leaves
• 1 pound white mushrooms fresh, small or brown mushrooms ,quartered (I used two bags of frozen mushrooms from Trader Joe's- Shiitake and another, both about 10 oz. bags and it was not too much!)
• 2 tablespoons butter

Instructions 

TRADITIONAL OVEN METHOD:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. (I threw in some water to get the cooking started, as other versions call for boiling the bacon first.) Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• (I had seasoned the beef pieces, all four sides with salt and pepper. The final dish was too salty, so could argue to skip, as this recipe does, or just be judicious.)
• Depending upon how much fat has rendered from your beef, consider removing some here to avoid an oily final product.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• AT 2 hours, add the pearl onions. I think if they cook the entire time, they would be mush. This way they still had the mouth feel of a once live vegetable!
• In the last 5 20 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.(Browning took longer than 5 minutes!)
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Add the mushrooms when beef fully cooked, and allow it to warm up if needed.
• Taste for seasoning and adjust salt and pepper, if desired. 
• If you are serving immediately, You could simmer the beef bourguignon for 2 to 3 minutes to heat through. (But I just left it in the oven.)
  Garnish with parsley and serve with mashed potatoes, rice or noodles. (Pro tip: We threw baking potatoes into the onen with one hour to go and that worked perfect!)
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

We watched this video comparing three methods of doing this recipe, and found it useful to make up our minds on how to do it: Beef Bourguignon CAGE MATCH: Julia Child vs. Anthony Bourdain vs. Thomas Keller.

Julia was the clear winner, so we used this adaptation of the original recipe and here we are!

Chicken Paprikash – Chris’s Version

 I’ve been using this recipe from the Youngstown, Ohio, Angels and Friends Cookbook for decades. Milk Street  offered up their version this year.

I blended them here, and I think improved on both!

Ingredients:

¼ cup (1/2 stick) butter (or mix butter with some oil to prevent burning)

1 ½ cups chopped onion

Shallot, chopped (optional)

2-4 cloves garlic, chopped (optional)

Some combination of 2 peppers – bell, Anaheim, cubanelle, chopped. (Some hot, some sweet, your choice!)

2 large roasted red peppers (from a jar with some juice)

Juice of ½ lemon

1.5 pounds chicken, in large chunks (I used the tenderloins for Costo, whole)

¼ cup paprika (some combination of sweet, hot, smoked, or all sweet)

½ teaspoon salt.

2 cups chicken broth (Better Than Bullion always works)

2 more tablespoons butter

2 tablespoons flour

1.5 cups sour cream

Dumpling/biscuit mix of your choice. See below for what I used.

Preparation:

1.      Melt the butter. Add the onions (shallots and garlic, if using). Cook until translucent.

2.      Add the chopped peppers, roasted peppers, lemon juice and chicken. Cook until vegetables soft. Chicken won’t be cooked yet.

3.      Add the paprika and salt, stir until combined.

4.      Add the broth and simmer over low heat – bottom will burn otherwise.

5.      Cover with lid and cook until chicken is tender.

6.      While chicken is cooking, melt the 2 tablespoons of butter in a small pan and add the flour. Cook until this roux is light brown.

7.      Remove the roux from heat and let cool down a bit.

8.      Add the sour cream and stir until combined with the roux.

9.      When the chicken is done, scoop a few tablespoons of the broth into the roux mixture. Do this 2 or 3 times and combine until smooth each time.

10. Stir the roux mixture into the chicken pot and heat back up to a low simmer.

11. Drop the biscuit mix in large dollops on top of the pot and cook 10 – 15 minutes until biscuits are cooked through. I had to pull one apart to know for sure, though a temperature probe is another option! (Internet says 190 degrees.)

12. When biscuits are done, you are ready to serve.

Biscuits:

Ingredients:

I had Kodiak Pancake and Waffle Mix handy, so I used

2 cups of the mix

1 teaspoon baking powder

½ teaspoon garlic powder

½ teaspoon black (or white) pepper

2 Tablespoons melted butter

1 cup buttermilk

Mix all dry ingredients, then the wet and combine. Dollop over Paprikash and cook until done.

 

Ma Po Tofu – Pock Marked Old Woman’s Tofu

Adapted from Every Grain of Rice by Fuschia Dunlop

500—600 g plain white tofu

4 baby leeks or spring onions, green parts only (I used whites, too, just added them earlier after adding beans)

4 tbsp cooking oil

2 1/2 tbsp Sichuan chilli bean paste

1 tbsp fermented black beans, rinsed and drained

2 tsp ground red chilies (I ground up the whole chilies from the Asian grocer, and they were pretty hot. Might back off a bit!)

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

100 ml stock or water

1/4 tsp ground white pepper

Salt (optional)

2 tsp potato flour mixed with 2 tbsp cold water (I used corn starch)

¼ - 1/2 tsp ground roasted Sichuan pepper

---

Cut the tofu into 2cm cubes and leave to steep in very hot, lightly salted water while you prepare the other ingredients (do not allow the water to boil or the tofu will become porous and less tender). Slice the baby leeks or spring onion greens at a steep angle into thin ‘horse ears‘.

Heat a wok over a high flame. Pour in the cooking oil and swirl it around. Reduce the heat to medium, add the chilli bean paste and stir—fry until the oil is a rich red colour and smells delicious. Next add the black beans and ground chillies {if using) and stir-fry for a few seconds more until you can smell them too. Then do the same with the ginger and garlic. Take care not to overheat the seasonings; you want a thick, fragrant sauce and the secret of this is to let them sizzle gently, allowing the oil to coax out their flavours and aromas.

Remove the tofu from the hot water with a perforated spoon, shaking off excess water, and lay it gently in the wok. Push the tofu tenderly with the back of your ladle or wok scoop to mix it into the sauce without breaking up the cubes. Add the stock or water, the white pepper and salt to taste and mix gently, again using the back of of your scoop so you don't damage the tofu.

Bring to a boil, then simmer for a few minutes to allow the tofu to absorb the flavours of the seasonings. Add the leek slices (if using) and nudge them into the sauce. When they are just tender, add a little of the flour—and—water mixture and stir gently as the liquid thickens. Repeat once or twice more, until the sauce clings to the seasonings and tofu (don't add more than you need). If you are using spring onions rather than leeks, add them now and nudge them gently into the sauce. Pour the tofu into a deep bowl. Sprinkle with the ground roasted Sichuan pepper and serve.

Pour the tofu into a deep bowl. Sprinkle with the ground roasted Sichuan pepper and serve.

My Blender Version of Babish version of "Tom Cruise Coconut Cake"

 

I took the Babish version of "Tom Cruise Coconut Cake" recipe and made a few enhancements, based on some other recipes, including Milk Street's episode on "Blender Cakes," which included the "1-2-3 Frosting" recipe below.

Preheat oven to 325.

Non-stick spray a full size Bundt pan.

Blender Version:

Dry ingredients:

• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt

Wet ingredients:

• 2 sticks (225g) unsalted butter, melted and cooled
• 2 cups (400g) granulated sugar
• 4 room temperature eggs
• 3/4 cup (160g) unsweetened coconut milk
• 1/3 cup (100g) sour cream
• 4 oz (115 g) melted white chocolate
• 1 teaspoon coconut extract
• 1- 2 tsp. vanilla

For the Cream Cheese Frosting (my preferred):

• 1 block (8 oz) cream cheese, at room temperature
• 6 oz butter, at room temperature
• 1 tablespoon vanilla extract
• Pinch of kosher salt
• Powdered sugar (16-20 oz, to taste)

    

For the Milk Street 1-2-3 Frosting recipe alternative (everyone else's preferred, apparently):

• 1 cup heavy cream
• 2 sticks butter (room temperature)
• 3 cups confectioners sugar
• Instructions:
• Cream the Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
• Add Powdered Sugar: Gradually add the sifted powdered sugar, 1/2 cup at a time, beating on low speed until fully combined.
• Add Cream and Flavorings: Add the heavy cream or milk, vanilla extract, coconut extract, and a pinch of salt if using. Beat on high speed for 3 minutes until the frosting is light and fluffy.
• Adjust Consistency: If the frosting is too thick, add a bit more cream or milk. If it’s too thin, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

For Decoration:

• Sweetened shredded coconut, or a mix of sweetened and unsweetend) (for topping)

Instructions:

1.   Put the wet ingredients in the blender and mix until well blended and fluffy.

2.   Put the dry ingredients in a bowl and stir together. You can do this in a plain bowl and do all of this by hand, which is very easy, or use a mixer bowl.

3.   Pour the wet ingredients into the dry and mix until fully blended.

4.   Pour into the prepared Bundt pan.

5.   Bake at 325 for 55 - 65 minutes, or until the cake pulls away from the sides of the pan and a toothpick comes out clean.

6.   Make the Frosting:

o    Beat the cream cheese, butter, vanilla, and salt on high speed for 3-4 minutes until fluffy.

o    Gradually sift in powdered sugar (start with 16 oz, adjusting to desired thickness and sweetness). Beat for 1 minute.

7.   Decorate the Cake:

o    Once the cake is completely cooled, turn it out onto a cake board (optional for easier handling).

o    Frost the cake evenly with the (cream cheese) frosting.

o    Generously coat the cake with sweetened shredded coconut, pressing lightly to ensure it sticks. (I used a cooling rack set over a sheet pan to catch and reuse the coconut and it worked great!)

 

Sicilian Chickpea and Escarole Soup

SERVES 6 TO 8 

I think this is from America's Test Kitchen Vegetarian Cookbook, but an almost identical version is here:

https://cookingwithbrendagantt.net/sicilian-chickpea-and-escarole-soup/

The elegant soup of creamy chickpeas, mildly bitter escarole, fennel, and fresh tomato is finished with a drizzle of olive oil. 

Salt and pepper 

1 pound dried chickpeas, picked over and rinsed 

2 tablespoons extra-virgin olive oil, plus extra for serving 

2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine 

1 small onion, chopped medium 

5 garlic cloves, minced 

2 teaspoons minced fresh oregano or 1/2 teaspoon dried 

1/4 teaspoon red pepper flakes 

7 cups water (If using dried beans)

5 cups vegetable broth 

1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup) 

2 bay leaves 

1 (3-inch) strip orange zest 

1 head escarole (1 pound), trimmed and cut into 1-inch pieces 

1 large tomato, cored and chopped medium 

Method: 

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 

1A. I did this with 2 cans of rinsed and drained chick peas, and put this together in a half hour, so...

2. Heat oil in Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 

3. Stir in water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 11/4 to 13/4 hours. 

4. Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes. 

S. Off heat, remove bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Sprinkle individual portions with grated Parmesan, drizzle with extra oil, and serve. 

WHY THIS RECIPE WORKS: In Sicily, chickpeas are the favored legume to use in soup. We found dozens of soup recipes starring chickpeas but were most interested in versions in vouch the mild bean shared the stage with escarole. We knew that dried beans were the way to go for our traditional soup because we could infuse the chickpeas with lots of flavor as they cooked. For aromatics, we started with the classic 

flavors of the region: onion, garlic, oregano, and red pepper flakes. I've also added fennel, which grows wild throughout much of the Mediterranean; its mild anise bite complemented the nutty chickpeas. A strip of orange zest added a subtle citrus-y note, while a Parmesan rind added a nutty richness and complexity that bolstered the chickpeas' flavor. When stirred In for the last 5 minutes of cooking, the escarole leaves 

udted until velvety and the stems retained a slight crunch. For more information on the science behind salt-soaking beans, and how to speed up the process if you're tight on time, see page 204. Parmesan rind can be replaced with a 2-inch chunk of the cheese. Serve with Garlic Toasts (page 97). 

Mistletoe Martini

 Pitcher:

12 oz. vodka

12 oz. cranberry juice (not cocktail)

4 oz. St. Germaine elderflower liqueur

4 oz simple syrup or agave syrup

Garnish individual rocks glasses with ice and with frozen cranberries and sprigs of mint

Mix in pitcher for individual pours.