Hobnobs (Copycat)– U.S. Version

 A crisp, oaty biscuit in the British tradition — adapted for U.S. ingredients with King Arthur White Whole Wheat flour and golden syrup.

INGREDIENTS

DRY INGREDIENTS

200 g — Whole wheat flour (KA White Whole Wheat)

200 g — Old fashioned rolled oats (To get closer to the package version, pulse these a few times in the food processor for smaller bits.)

100 g — Granulated sugar

100 g — Light brown sugar

6 g — Baking soda

4 g — Kosher salt

WET INGREDIENTS

200 g — Unsalted butter, melted

80 g — Golden syrup (see notes)

OPTIONAL: 10–20 g — Milk

 METHOD

 

1. Combine all dry ingredients in a large bowl and whisk to blend.
2. In a small saucepan or microwave-safe bowl, melt butter with golden syrup until smooth. Let cool slightly.
3. Pour the wet mixture into the dry ingredients and stir until just beginning to come together.
4. OPTIONAL (see note below) : Add 5 g of milk and mix until a cohesive dough forms. If the dough appears dry or crumbly, add up to 5 g more milk. Do not overmix.

5.    Portion the dough into 28–30 g balls (about 32 total).

6. Place on a parchment-lined baking sheet and flatten each ball lightly with your palm or the bottom of a glass.
7. Bake at 350°F (175°C) for 12–14 minutes, until golden at the edges. (A little longer makes a crisper cookie, so your call!)
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They will crisp as they cool.

For Milk or Dark Chocolate Hobnobs: Melt chocolate or "Couveture" candy making chocolate in top of double boiler and spoon on the hobnobs. Spooning on them bottom side (flat side) up is recommended. then spread with knife and let cool.

BAKER'S NOTES

 

●     King Arthur White Whole Wheat is closest US substitute to UK “wholemeal” flour. You can use regular old AP flour, however.

●        If you don’t have the Golden Syrup, you can use Light corn syrup + a little honey or molasses
Use the same weight as the golden syrup. For your recipe: 80 g total.
A good mix would be 70 g light corn syrup + 10 g honey.

●     You can add milk incrementally if dough too dry. I did not need any, though the dough was crumbly. Start with 5 g, then assess dough consistency before adding more.

●     Do not overmix once the wet and dry ingredients are combined.

●     Cookies will feel soft when they come out of the oven — they crisp significantly as they cool.

●     For uniform results, use a kitchen scale for all measurements.

●     Store in an airtight container at room temperature for up to 5 days.

QUICK REFERENCE

  

Yield — 32 cookies

Portion weight — 28–30 g per cookie

Oven temperature — 350°F / 175°C

Bake time — 12–14 minutes

Flour — KA White Whole Wheat

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.

 

Per‑Serving Nutrition (Estimated, 6 servings)

Calories: ~560 kcal
Protein: ~33 g
Carbohydrates: ~18 g
Fat: ~40 g
Fiber: ~3–4 g
Sodium: ~650–700 mg

 

Tuna Noodle (Leek) Casserole

 

Tuna Noodle Casserole made from scratch, without using canned soup. This version features a creamy béchamel sauce and is perfect for a comforting meal.

Ingredients

For the Casserole

• 12 oz egg noodles
• 2 ( or 3) cans (10 oz total) tuna in oil or water, drained. (Optional: Reserve oil to make bechamel.
• 1 bag frozen peas (optional)
• 2 jars pimientos (Optional: I used chopped roasted red peppers, about 2/3 cup.)
• 1 cup shredded cheddar cheese (Optional: I omitted and didn't miss it.)

For the Béchamel Sauce

• ¼ cup unsalted butter (Or, the reserved tuna oil and a little butter.)
• 1 cup diced yellow onion
• 1 cup diced celery
• Optional: We added 3 chopped leeks and it was fantastic. If you use the leeks, the peas are optional.)
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk
• 1 teaspoon garlic powder
• 1½ teaspoons kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon coriander
• ½ teaspoon white pepper
• ½ teaspoon dry mustard

Optional Toppings

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter (for breadcrumbs)

Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add the egg noodles and cook until al dente, about 1 minute less than package instructions. Drain and set aside.

Step 2: Make the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium-high heat.
2. Add the diced onion and celery (leeks, if adding); sauté until soft and translucent, about 3-4 minutes.
3. Stir in the flour and cook for about 2 minutes until it smells toasted.
4. Gradually whisk in the chicken broth and milk, along with garlic powder, salt, and pepper. Continue cooking while whisking until the sauce thickens, about 4-5 minutes.

Step 3: Combine All Ingredients

1. In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, and shredded cheese.
2. Pour the béchamel sauce over the mixture and stir until everything is well combined.

Step 4: Bake the Casserole

1. Preheat your oven to 350°F (175°C).
2. Transfer the mixture to a greased 9x13-inch casserole dish.
3. If using, mix panko breadcrumbs with melted butter and sprinkle over the top.
4. Bake for about 25 minutes or until bubbly and golden on top.

 

Instant Mashed Potato Gnocchi Al Forno | America's Test Kitchen

 Adjust oven rack to middle position and heat oven to 350 degrees.Adjust oven rack to middle position and heat oven to 350 degrees.Adjust oven rack to middle position and heat oven to 350 degrees.

Instant Mashed Potato Gnocchi (Al Forno - optional)

SERVES Serves 4 (makes about 22 ounces of dough)

TIME 1¾ hours

INGREDIENTS

Gnocchi

2 cups (4 ounces) plain instant mashed potato flakes

1 cup (5 ounces) all-purpose flour

2 teaspoons table salt, plus salt for cooking gnocchi

1½ cups water

1 large egg

Sauce (optional, you can use whatever you like)

2 tablespoons

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

1 teaspoon sugar

¼ teaspoon pepper

¼ teaspoon

½ cup fresh basil leaves, torn into ½-inch pieces

½ cup

1 ½ cups shredded

BEFORE YOU BEGIN

For this recipe we used Idahoan Original Mashed Potatoes. Do not use flavored instant mashed potato flakes. It is important to knead the dough to the texture of Play-Doh in step 2, or it will be too tender and difficult to roll into ropes. In step 3, be sure to very lightly dust the counter with flour before rolling the dough into ropes to keep them from sticking. A good-quality jarred marinara, such as Rao's, can be substituted for the canned tomato sauce. Be sure to use a broiler-safe skillet.

For the Gnocchi

• 2 cups potato flakes
• 1 cup all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 cup water
• 1 large egg

For the Sauce

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 (28 oz) can tomato sauce
• 1 tsp sugar
• ½ tsp black pepper
• 1 tsp dried oregano
• ¼ cup fresh basil, chopped

For Finishing

• ½ cup ricotta cheese
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan

Make the Gnocchi

1. Mix dry ingredients: In a large bowl, whisk together potato flakes, flour, and salt.
2. Add wet ingredients: In a separate bowl, whisk water and egg. Stir into potato mixture until a dough ball forms. Let sit 3 minutes to hydrate.
3. Knead: Turn dough onto a lightly floured counter. Knead until texture resembles Play-Doh and springs back halfway when poked (about 3 minutes). Dust lightly with flour and rest 5 minutes.
4. Shape: Divide dough into 6 pieces. Roll each into a ¾‑inch rope. Cut crosswise into ¾‑inch pieces. Place on floured baking sheet.
5. Groove: Press each piece against the tines of a fork and roll downward to create ridges. Return to baking sheet.

Make the Sauce

1. Broil setup: Adjust oven rack to 8 inches below broiler. Heat broiler.
2. Cook garlic: In a broiler‑safe skillet, heat oil and garlic over medium until fragrant and lightly golden (about 2 minutes).
3. Add tomatoes: Stir in tomato sauce, sugar, pepper, and oregano. Simmer briefly, then remove from heat. Stir in basil. Cover to keep warm.

Cook the Gnocchi

1. Boil water: Bring 4 quarts water to boil in a large pot. Add 1 tbsp salt.
2. Cook gnocchi: Add half the gnocchi, stir gently, and simmer until they float (about 1½ minutes). Remove with slotted spoon to skillet with sauce. Repeat with remaining gnocchi.

Finish the Dish

1. Combine: Toss gnocchi with sauce in skillet.
2. Top with cheese: Dollop ricotta over gnocchi, sprinkle mozzarella on top.
3. Broil: Place skillet under broiler until cheese is browned (about 3 minutes).
4. Rest & serve: Let sit 5 minutes. Sprinkle with Parmesan and serve hot.

TO MAKE AHEAD: At end of step 4, gnocchi can be frozen on sheet. Once frozen, transfer to airtight container or zipper lock bag and keep frozen for up to 1 month. Cook from frozen and increase cooking time to 3 minutes.

WHY THIS RECIPE WORKS

Gnocchi are both delicious and fun, and they can actually be easy to make—with a little help from a convenience product. We simply combined instant mashed potato flakes, all-purpose flour, salt, water, and a whole egg and stirred until the mixture formed a ball. After a 3-minute rest for the potato flakes and flour to fully hydrate and the dough to relax, we kneaded the dough and gave it another quick rest. Then we divided the dough into six even pieces and rolled each piece into a ¾-inch-thick log before cutting it into ¾-inch dumplings. We shaped the dumplings, added them to salted boiling water, and cooked them for about 1½ minutes. Then we tossed them with a simple tomato-basil sauce; dolloped them with ricotta cheese; covered them with whole-milk mozzarella; and broiled everything until the top was melted, gooey, and beginning to have some browned spots. These gnocchi also keep wonderfully in the freezer, extending their shelf life and making a future dinner even quicker if you make a batch to eat now and one to freeze. With this recipe and technique in hand, you'll be making gnocchi regularly at home instead of waiting for a night out.

A KFC Chicken Seasoning Recipe from Glen and Friends Cooking

For the details, including why he doesn't give the proportions, watch his video.

Ingredient list:

Fine Salt

Fine Ground Black Pepper

Coarse Ground Black Pepper

Cracked Black Pepper

Fine Ground White Pepper

Allspice / or / Summer Savoury

Ground Coriander

Ground Ginger

MSG

Rubbed Thyme

Ground Sage 

Rubbed Marjoram

Per Glen:  Of course there is more than just the spice mix; if you want that old school taste, you need to use a low protein flour, dip in an egg and milk wash, and pressure fry in hydrogenated cotton seed oil.

Meatballs and Marinara (Adapted from Milk Street TV)

Ingredients:

 4 tablespoons extra-virgin olive oil, divided, plus more to serve

1 large yellow onion, finely chopped

Kosher salt and ground black pepper

6 medium garlic cloves, finely grated

1½ teaspoons red pepper flakes, divided

6½ ounces (2½ cups) panko breadcrumbs

1 1/4 cups water (or milk?)

3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup) [Optional: 1 ounce as a chunk] plus more grated, to serve

1 large egg, plus 1 large egg yolk, beaten together

1½ pounds 90 percent lean ground beef (I think this is too low a ratio of meat to bread, so I will likely do 2 and maybe even 3 pounds next time.)

2 28-ounce cans whole peeled tomatoes plus one can crushed tomatoes

6-8 large basil leaves

DIRECTIONS

1. 01
   Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes (LOL! Get them nice and moderately browned, 20 minutes or so). Add the garlic and 1 teaspoon pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
2. 02
   In a medium bowl, combine the panko and 1¼ cups water (Grandma Lucille used to use milk as I recall); press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 tablespoons oil, 1½ teaspoons salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogenous.
3. 03
   Using a ½-cup dry measuring cup (I used the 3 oz scooper), divide the mixture into 8 portions - if using more meat, might need two baking sheets). 
4. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. (If you have the time, it would make sense to chill the meat for an hour and then shape the meatballs.
5. Refrigerate uncovered for 15 to 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
6. 04
   While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, 
7. Drain the canned whole tomatoes into a large bowl. Dice the whole tomatoes and add them to the bowl. Add the can of crushed tomatoes to the bowl. 
8.  Return the Dutch oven to medium and heat the remaining onion mixture, stirring, until warmed through, about 2 minutes. Stir in the tomatoes, remaining ½ teaspoon pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high and cook, stirring occasionally, until slightly thickened, about 15 minutes. (I like mine cooked longer, closer to an hour, especially to cook the diced tomatoes.)
9. Taste and season with salt and pepper.
10. 05
    Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the pecorino chunk. Serve with additional grated cheese.

Vegetarian Poutine, Quarantine Edition!

Three part recipe: Potatoes, Gravy, assembly!


Oven fries:

3 - 4 Pounds Baking potatoes
2 - 3 Tablespoons Oil (I used refined olive oil)
Salt
Pepper
Garlic powder

Mushroom gravy:
(Adapted from Chef John's version with a few minor additions.)

1/4 cup butter ( 4 ounces)

16 ounces sliced mushrooms

1 cup diced onion

1/4 cup all purpose flour (or as needed)

1 quart beef stock Vegetable stock (we use Better than Bouillon)

1 pinch ground black pepper (to taste)

fresh thyme leaves (or dried, to taste, optional)

salt (to taste)

Smoked paprika

Cayenne pepper

Cheese curds, 8 - 10 ounces

(Could use any mild semi-soft cheese if no curds in your freezer!)

For the fries:

Preheat oven to 450, convection

Wash potatoes (I leave skins on)

Cut potatoes into thick sticks.

Rinse twice and dry on towels for half hour or so.

Place in bowl and add oil and mix to cover all with il.

Sprinkle with salt, pepper, garlic powder to taste.

Spread in single layer on jelly roll pans or whatever you have.

(Will take two at least to spread them out)

Place in preheated oven for 15 minutes, and begin checking every 5 minutes after that until done to your liking. I like them darker than golden.

Start the gravy while waiting for potatoes to dry or even after potatoes in oven:

Melt butter in large pan 

Add mushroom, cook until most of water evaporated.

Add onions, cook until most of water evaporated.

Add seasonings as desired.

Add flour and stir. Cook until a little color in flour.

Add stock in thirds, stirring until thick before adding next bit.

Turn down to warm or off, as potatoes are probably ready.

Assembly:

Pull out one tray of potatoes, and transfer to an oven proof casserole dish.

Spread half of cheese curds over these.

Pull out second tray and repeat.

Return to very hot oven, uncovered.

When cheese is melted and/or starting to brown, remove from oven.

Pour half of the gravy over the over the dish and serve.

Put remaining gravy in server for table.

You're welcome!

Peanut Butter

Bag of Trader Joe's blister peanuts, bag of trader Joe's 50% less salt roared peanuts, place in food processor to desired smoothness. If you want chunky, hold back some of peanuts until almost smooth. It'll be warm so practically pours into a jar. Goes into fridge and never separates.

You're welcome.