Recent Posts

Tony’s Lasagna

This is a hybrid of Tony’s lasagna and a couple other recipes I looked at. It’s basically a mix of Tony’s plan and build technique but with a more involved freshly made sauce and filling mixture.

Dutch Baby Pancake

Dutch Baby Pancake

Dutch Baby Pancake

The Dutch Baby Recipe from Mr. Alton Brown. Excellent Dutch Baby!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 2 People
Author: Dave

Ingredients

3 tablespoons unsalted butter (divided)

    2 1/2 ounces / 72 grams all-purpose flour, approximately 1/2 cup

      3 tablespoons granulated sugar

        1/2 teaspoon kosher salt

          2 large eggs (at room temperature)

            1/2 cup whole milk (at room temperature)

              1/2 teaspoon vanilla extract

                Powdered sugar (for serving)

                  Lemon wedges (for serving)

                    Instructions

                    • *See Notes for "expedient" directions.

                    Heat the oven to 375 degrees F.

                      Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

                        Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.

                          Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.

                            Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

                              Notes

                              The instructions and ingredient prep here are exactly those of Mr. Alton Brown. However, from my personal experience making this recipe I’ve found that a couple of steps can be altered to speed the process slightly with no ill effects on the outcome.
                              The most expedient way to get from zero to pancake is:
                              • Put the skillet in the oven while it’s preheating so it’s hot as soon as the oven is.
                              • While that’s preheating put all of the ingredients in a blender, liquids first.
                                • No need to let the eggs or milk hit room temperature, but you do need to melt the 2tbps. butter.
                              • Long pulses until combined, then let blend for 10 seconds or so to aerate.
                              • Let batter sit until oven is preheated.
                              • Once preheated, remove pan and drop in remaining 1 Tbsp (unmelted) butter and turn on blender again.
                              • Swirl butter around the pan, coating the sides as well, until melted.
                              • Pour in batter and return to oven.
                              • Set timer for 25 and don’t open the oven door!
                              *Please note I’ve only tried this on my Vitamix blender which is a beast… results may vary with different model.

                              Norseman Gin Ricky

                                Very bright and refreshing version of a Gin Ricky that Marina had at Eat Street Social

                              Popcorn

                              Popcorn on the Stovetop

                              Prep Time2 mins
                              Cook Time5 mins
                              Total Time9 mins
                              Cuisine: American
                              Servings: 2 People
                              Author: Dave

                              Ingredients

                              • 1/3 Cup Popcorn Any type of kernels
                              • 1 Tbsp Oil High smoke point preffered
                              • To Taste Popcorn Salt Popcorn salt has smaller grains, but any salt will work

                              Instructions

                              • Put oil in vessel and place on medium heat.
                              • Add 2 or 3 kernels to the oil immediately.
                              • When test kernels pop add the rest of the kernels and turn the burner to high.
                              • Frequently agitate to ensure the popcorn don't burn.
                              • Once the popping noise stops, take off heat and place into a bowl.
                              • Toss with salt while still hot and serve.

                              Notes

                              • I use a Whirlypop, but a covered bowl will work just as well as long as it is covered (YouTube Alton Brown's popcorn making)
                              • Cooking time varies by your stove's burner output, adjust as needed.

                              Dumpling Dipping Sauce

                              Taiwanese dumpling dipping sauce from “The food of Taiwan” page 56.

                              Yakisoba

                              I hesitated about posting this as a recipe exactly because it’s made thousands of ways and you can add whatever sounds good. So think of this as a stock recipe that can be modified however you like it.

                              Ultimate Hummus

                              Ultimate Hummus

                              Despite the arrogance of the name, it is a damn fine recipe. I double this typically, which works well.

                              Ingredients

                              • 1/2 cup dried chickpeas picked through and rinsed
                              • 1/8 tsp baking soda
                              • 1 qt. water
                              • 3 Tbsp lime juice
                              • 6 Tbsp tahini stirred well
                              • 2 Tbsp extra virgin olive oil
                              • 1 clove garlic minced
                              • 1/2 tsp salt
                              • 1 pinch cayenne pepper
                              • 1 Tbsp cilantro or parsley minced

                              Instructions

                              • Cover the beans with 1 quart of water and soak overnight. (Not included in prep time.)
                              • The next day, drain the beans. In a saucepan, bring the beans, baking soda and a fresh quart of water to a boil. Reduce to a gentle simmer and cook, stirring occasionally, until the beans are tender, 1.5-2 hours. Reserving 1/4 cup of the bean cooking water, drain the beans and let cool.
                              • Combine the lemon juice and reserved cooking water in a small bowl or measuring cup. Whisk together the tahini and 2 T of oil in a second bowl or measuring cup. Set aside 2 T of chickpeas for garnish.
                              • Process the remaining chickpeas, garlic, salt, cumin and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running, add the lemon juice/water mixture in a steady stream through the feed tube. Scrape down the bowl and continue to process for another minute. With the machine running, add the oil/tahini mixture in a steady stream through the feed tube; continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.
                              • Transfer the hummus to a serving bowl, sprinkle the reserved chickpeas and cilantro/parsley over the surface, cover with plastic wrap, and chill until flavors meld, about 30 minutes. Drizzle with olive oil; serve cold or at room temperature.

                              Notes

                              Most varieties of canned chickpeas aren't so good.  They can impart a metallic taste, or be very bland and dull if a low-sodium type.  Supposedly there's a brand called Pastene that is an acceptable alternative to soaking your own beans.