Cooking in the Le-Buff

Placatingly Poignant Pot Pie

2013-06-04T19:52:00.000-07:00

One of those simple comfort foods that has all the necessary components. Gravy and butter, the rest is just filler if you ask me. A simple crust would suffice for most but for those truly discerning individuals nothing less than a puff pastry crust will do for their pot pie. So with no expense spared I give you the ultimate chicken pot pie. Simple in its makeup yet confoundingly delicious.

Yield: One 9'' Pie Pan

Ingredients:

1 lb Chicken Breasts
1lb Puff Pastry (Recipe Here)
1/2 Cup Frozen Peas
1/2 Large Onion (Diced)
2 Celery Stocks
1 Carrot
1 Parsnip
1/3 Cup Flour
2/3 Cup Milk
1 tbsp. Celery Salt
2 tsp Black Pepper
2 tbsp. Butter
2 1/4 Cup Chicken Stock

Recipe:

Dice the onion, and chop the celery, carrot, and parsnip. Be sure to peel the parsnip and carrot before chopping.

Place the chicken, celery, carrot, and parsnip in a pan along with 1/2 cup chicken stock. Cover and boil on med heat for 15min. Turn the chicken over about half way through. Once cooled, dice the chicken.

Sauté the onion in butter in a sauce pan.

Cook until translucent.

Add in the pepper, celery salt, and flour. Quickly stir until incorporated.

Slowly add the milk and remaining 1 3/4 cup chicken stock, stir until everything is mixed.

Continue stirring until mixture begin to thicken. Remove from heat.

Combine the sauce and veggie/chicken mixture.

Roll out half of the puff pastry to about 14'' round.

Gently press into the bottom of the pie pan. Press against the pan edges, trim and discard the excess.

Place the filling in the bottom of the pan just below the pan edge. There will be excess filling.

Repeat the process of rolling second half of the puff pastry to 14'' and lay over the top of the filling. Press the edges together, trim and discard the excess. Poke a few holes in the top crust.

Bake at 425F for 25-30min or until golden brown.

Dig in and enjoy the goodness! Never you mind how much butter there is.

Bodacious Bread Pudding

2013-03-14T19:04:00.002-07:00

What's more comforting than bread pudding. I mean it's got carbs, eggs, cream, and best of all alcohol. I'd gladly buy a drink for the genius who figured if each of these were good on their own then together they'd be amazing; a true iconoclast proving once and for all that you indeed cannot have too much of a good thing. I digress though and leave you with the most amazing bread pudding I've even had across the seven seas (it's got rum...eh eh funny right?) Ok, I'm done....go pig out.

Yield: One 9x13 baking dish

Ingredients:

Bread Pudding:

1 Brioche Bread Loaf (14oz, any more and it will be dry)
1/4 Cup Grand Marnier
1/4 Cup Orange Juice
2 Cup Milk
2 Cup Heavy Whipping Cream
4 Eggs
2 Egg Yolks
1 Cup Sugar
1/2 tsp Salt
1 tsp Vanilla Extract
2 tsp Cinnamon

Rum Sauce:

1 Cup Heavy Whipping Cream
1/2 Cup Sugar
1/4 Dark Rum
2 tbsp Butter

Recipe:

Bread Pudding:

Combine the milk and heavy whipping cream in a sauce pot. Scald the mixture (heat until just starting to bubble).

While waiting for the milk, whisk together the eggs, sugar, vanilla, and salt.

Whisk in the scalded milk slowly.

Next add in the orange juice, Grand Marnier, and cinnamon.

Butter the baking dish, break up the bread and line the bottom.

Slowly pour the custard over the bread ensuring that the top pieces get some custard (stir custard while pouring to prevent settling of the cinnamon). Let this sit for 30min.

While the bread pudding is soaking start on the rum sauce. In a sauce pan on med-low heat melt the butter.

Add in the cream and sugar.

Continue to stir until the sugar is dissolved. Remove from heat then add in the rum.

Bake the bread pudding at 300F for 45min. Then remove and let cool slightly.

Pour the rum sauce over the bread pudding. Note: The sauce will pool on the top and look like a lot but once you start serving it will distribute nicely.

Serve it up while it's still warm, I recommend pouring some rum over the top of each serving mmm.......

Loquaciously Lemon Basil Cupcakes

2013-02-19T19:19:00.001-08:00

It may not be Spring time yet but who doesn't like a little refreshment, and what's more refreshing than lemons and basil? Throw it all in a cupcake and I'd say the health/refreshing/personal enrichment qualities almost make this healthy and worth breaking any diet. I swear I won't tell your Yoga instructor.

Yield: 12 cupcakes

Ingredients:

Cupcake:

125 Grams Flour (Roughly 1 Cup)
150 Grams Granulated White Sugar (Roughly 3/4 Cup)
1 tsp Baking Powder
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
1 Large Egg
25-28g Fresh Basil Leaves
1/2 Cup Milk
3 tbsp Lemon Juice

Frosting:

3 1/4 Cups Powdered Sugar
1/4 Cup Fresh Lemon Juice
1/4 Cup Salted Butter (1/2 stick or 4 tablespoons)

Recipe:

Sift together the flour, and baking powder.

In a food processor blend together the butter and basil.

Pulse until the basil is chopped finely and incorporated.

Place in the microwave and heat until the butter is melted, 20-25sec. Remove the blade FIRST! Strain out the basil chunks.

Place your bowl in the freezer just until the butter/basil liquid hardens back up. Beat the butter and white sugar together with a mixer until creamy.

Add the egg, milk, and lemon juice. Slowly add the dry ingredients until just fully incorporated. Fill your cupcake liners about 3/4 full (I wanted bigger ones so I went a little fuller hehe)

Bake at 350F for 21-22min or until lightly browned.

While cooling down, make the frosting.
Frosting:

Add the lemon juice to the powdered sugar FIRST and mix until incorporated. Next, add the butter and mix until the frosting is smooth and creamy.

Frost up your cupcakes and enjoy! :)

Mattar Paneer....That Matters!

2013-02-05T20:59:00.001-08:00

Why wait in endless lines for an Indian food buffet when you can quickly whip up this.......who am I kidding Indian food takes forever!!!! It may be a small eternity but I guarantee that it is well worth it. This particular dish may not have any meat in it, but you will hardly notice as there is an army of flavors waging a Jihad on your taste buds. So sit back and relax...literally.

Yield: ~2 Liters

Ingredients:

1 Bag Peas (14oz)
(6) Large Tomatoes
1lb Paneer
(6) tbsp Oil
1 tbsp Ground Cumin
(6) Bay Leaves
1in Stick Cinnamon
Ginger (~2in piece or 2oz)
1 Bulb Garlic (peeled)
(2) tbsp Ground Coriander
1 tbsp Turmeric
1 tbsp Chili Powder
1 tbsp Paprika
Salt
Cornstarch (if required)

Additional:

Sufficient oil for deep frying

Recipe:

Cube the paneer, and peel the garlic.

Blend up the tomatoes, garlic, and ginger in a food processor or blender.

Heat the oil and throw in the cumin, bay leaves, and cinnamon. Stir for a few minutes until aromatic.

Add the tomato blend, chili powder, paprika, turmeric, and coriander. Bring to low boil, then turn down heat and simmer until volume is reduced to a little more than half (~1-1.5hrs).

Add sufficient oil to a pot to deep fry the paneer. Heat oil and fry in small batches until lightly browned.

Set aside the paneer for later.

Once reduced to a little more than half, add in the peas and paneer. Continue to simmer until the peas are soft (additional 15-20min). At this point the Mattar should be thick enough on its own but if needed add cornstarch mixed with water until thickened to a desirable level. Salt to taste.

Bam-Basiled Three Cup Chicken

2013-01-24T21:38:00.000-08:00

Think basil is only for pasta and red sauce? Think again, throw it in just about anything and I'll probably eat it, mix it with some chicken...now we're talking! Sick of Chinese take out? Now you'll have the Chinese ordering take out from you!

Yield: Serving for 3-4

Ingredients:

1 lb Chicken Thighs
1 Package Thai Basil Leaves
1 Bulb Garlic
~1.5 oz Ginger
4 tbsp Peanut Oil
2 tbsp Sesame Oil
5 tbsp Soy Sauce
3 tbsp Rice Wine
2 tbsp Sugar
2 tbsp Vinegar
1 tbsp Baking Soda
White Pepper

Recipe:

Cube the chicken and throw in the baking soda. Mix well together and let sit for 10min. Wash the chicken well after tenderizing and pat dry.

While the chicken is tenderizing slice the garlic, ginger and pluck the basil leaves from the stems.

Heat the peanut oil on medium heat and throw in the garlic and ginger. Stir around for a few minutes until aromatic.

Throw in the chicken and stir around for a minute or t.

Next add the sesame oil, soy sauce, vinegar, rice wine and sugar.

Simmer for 10min. Add some white pepper, you can adjust to taste later as well.

Add in the basil leaves in a small bunch, let cook down then add the rest and repeat.

Let sauce caramelize and chicken brown up.

Remove ginger and serve hot, add additional white pepper if desired.

Berry Ber-Dazzled Muffins

2013-01-22T19:47:00.002-08:00

Seems like everybody's got blueberry muffins these days. Know what you never see? Blackberries in a muffin, so that's right...we went there. Behold the pantheon of the muffin/berry concoctions. As if perfection wasn't good enough we even threw in some cinnamon to truly deify these babies. If the "seedy" nature of the blackberry is off-putting however, you may feel free to restore these muffins to the humble blueberry roots from whence they came. But you know, once you go black.......nevermind.

Yield: 18 Small Muffins

Ingredients:

313g Flour (Roughly 2 1/2 Cups)
1 1/2 Cup Sugar
3 Eggs
2 tsp Vanilla Extract
1 Cup Sour Cream
1/4 Cup Milk
1 Cup Blueberries
1 Cup Blackberries (Optional, additional cup blueberries if omitted)
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tbsp Cinnamon
3/4 Cup Salted Butter (1 1/2 stick or 12 tablespoons)

Recipe:

Beat the butter and sugar together with a mixer until creamy.

Add in the eggs, milk, sour cream and vanilla. Continue mixing for a few more minutes.

In a seperate bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.

Slowly add the dry ingredients, continue mixing just until completely incorporated. Do not overmix.

Fold in the berries.

Fill the muffin liners to just below the top.

Sprinkle some coarse sugar on the top if you like.

Bake at 350F for 35-40min or until golden brown.

Remove, let cool and enjoy!

Inconceivably Tasty Alfredo Sauce

2012-12-21T07:57:00.000-08:00

When I want a really healthy, light pasta dish nothing else comes to mind other than Alfredo sauce. OK, so maybe I just try to tell myself that. This Alfredo sauce is so chalked full of flavor that you'll never look at canned or restaurant sauce the same way again. I was honestly a little hesitant to put this recipe up due to a minor embarrassment in the way it's prepared. Popular demand overrules though and so here it is.To get the deep to die for flavor there is a lot of cheese, unfortunately this also means some precipitated cheese curds or lumps that need to be strained. Once strained though I promise that this is one of the best sauces you will ever try. So go ahead make a grip of this stuff, use it on pizza, pasta or even just for casual sipping.

Yield: ~4 Cups Sauce

Ingredients:

2 Cup Milk
2 Cup Heavy Whipping Cream
0.45-0.50 lb Cheese (Romano, Perorino Romano, Parmesan you choose)
8 Cloves Minced Garlic
1/4 Cup Dried Parsley or 1/2 Cup Fresh Chopped Italian Parsley
1/2 tbsp Pepper
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
2 tbsp Flour

Recipe:

First get the prep out of the way. Grate the cheese, mince the garlic and chop the parsley.

Next, on low to medium heat melt the butter in a sauce pot.

After the butter is melted add in the flour and mix well. Let sit for a minute or two.

Next add in the milk, cream and garlic.

Turn the heat down to just above low. Slowly bring the mixture up in temp till you just start to see steam, do not let it boil. If you have a thermometer try to keep it in the 150-160F range. When up to temp add the cheese in handful amounts at a time, allow to melt and mix well.

Add the remainder of the cheese, ensure it is mixed in well then remove from heat.

Here's the part I'm embarrassed of, but it's got tons of flavor now I swear. Using a strainer remove the lumps formed in the sauce by the cheese and garlic.

Now your sauce is silky smooth.

Place back in a sauce pot on low heat, add the parsley and pepper. Continue heating and stirring occasionally until the sauce thickens.

Boom!! Now enjoy that white gold on just about anything.

Scrumptiously Split Soufflé

2012-11-02T20:37:00.000-07:00

They can seem scary to the uninitiated but there's no need to fear. A few simple ingredients, some simple instructions and TLC in exchange for a delectable and savory treat. Best of all, you don't even have to decide which flavor to have since you can have them both at once! As if that wasn't enough you top off your heavenly vanilla and chocolate puffed goodness with Grand Marnier crème anglaise!

Yield: 4 Small Ramekins

Ingredients:

Vanilla Half:

2 Egg Whites
1 Egg Yolk
1 tsp Vanilla
1 tbsp Grand Marnier
1/4 Cup Sugar
13g Flour
1/4 Cup (1/2 cream 1/2 milk mixture)

Chocolate Half:

2 Egg Whites
1 Egg Yolk
2oz Chocolate
24g Sugar
13g Flour
1/4 Cup (1/2 cream 1/2 milk mixture)

Additional Items:

Grand Marnier Crème Anglaise (Recipe Here)
Parchment Paper
Butter
4-5 tbsp White Granulated Sugar

Recipe:

First, go ahead and chop up your chocolate.

Cut some squares of parchment paper roughly the width of the ramekin.

Butter all the sides of the ramekins and place a tbsp of sugar in the bottom. Rotate the ramekin until all sides are evenly coated with the sugar, discard the extra sugar.

Combine 1/4 cup milk and 1/4 cup heavy whipping cream in a pot. Put over low to medium heat until brought to a low boil. Whisk occasionally to prevent burning.

While waiting for the milk/cream mixture to come to a boil in separate bowls add the egg yolk, sugar and flour for the respective vanilla and chocolate portions.

Whisk together the ingredients in each bowl.

Melt the chocolate, it is easiest to use the microwave in 15-20 sec pulses, stir, then repeat until melted. Transfer this to the "chocolate" bowl and whisk together.

By this time the milk/cream mixture should be at a low boil.

Add 1/4 cup of the cream/milk mixture, vanilla, and Grand Marnier to the "vanilla" bowl and whisk together.

Next add 1/4 cup of the cream/milk mixture to the "chocolate" bowl and whisk together.

In a third bowl, add the 4 egg whites. Beat with a mixer until they begin to froth then add a tbsp sugar. Continue to beat until the egg whites are whipped enough to form stiff peaks.

Add half of the egg whites to the "vanilla" bowl and fold together with a spatula (don't fold more than necessary to mostly mix the two).

Do the same for the "chocolate" bowl.

Position one of the parchment sheets in the center of a ramekin and fill from side to side the vanilla and chocolate fillings.

Continue until the ramekins are filled then quickly remove the parchment papers from each of the ramekins.

Arrange the ramekins in an oven dish and fill with boiling water until half way up the sides of the ramekins.

Bake at 375F for roughly 27min or until the tops are browned.

Pull apart the soufflé with a fork and pour in the Grand Marnier crème anglaise. Serve immediately.

Grand Marnier Crème Anglaise

2012-11-02T20:31:00.000-07:00

It often steals the show in Soufflés or any concoction it's used in, and I'm sure no one would complain if you replaced their milkshake with it. It's creme anglaise of course! Throw in some Grand Marnier and it's hard to stop drinking it on its own (I know soo bad). So here it is, easy Grand Marnier anglaise to use on anything or nothing (few more push ups will make up for it :).

Yield: ~1 1/2 Cup

Ingredients:

1/2 Cup Milk
1/2 Cup Heavy Whipping Cream
4 Egg Yolks
1/2 Cup White Granulated Sugar
3 tbsp Grand Marnier

Recipe:

Whip together the egg yolks and sugar.

In a pot add the milk and cream.

Put over low to medium heat until brought to a low boil. Whisk occasionally to prevent burning.

Slowly add the cream/milk mixture to the egg sugar mixture and whisk constantly until combined.

Add in the Grand Marnier and you're done. Simple as that!

Seemingly Mundane Munchylicious Pizza

2012-09-18T22:02:00.002-07:00

As I've mentioned before pizza tends to get a bad rap because there's so many places out there making awful pizza. What's even more awful is it's not cheap to eat this crap either. So stop being placated by mundane, complacent, listless fake cheese topped wafers. I give to you the common place pizza toppings you've grown to know and love with salami for a twist but now transformed into something truly amazing when prepared fresh. It will lift the woeful stagnant veil of complacency that has kept you warm these many years in one fell aroma filled whiff. On a last note though, I make all pizzas with a pizza stone. You can't match the results any other way, crunchy bottom crust and even cooking.

Yield: One ~15'' Pizza

Ingredients:

8-9 oz Tomato Sauce
1/2 of Pizza Dough ~525g (Recipe Here)
2 tbsp Corn Meal
2 tbsp Honey
1/2 tbsp Salt
1/2 tbsp Italian Seasoning
1/4 tbsp Basil
1/4 tbsp Oregano
1/4 tbsp Pepper
2 Cloves Minced Garlic (Optional)

Toppings:

1 lb Mozzarella Cheese
~6 diced mushrooms
Salami
~1/4 Sliced Onion

Recipe:

***Before you start anything: Turn your oven to 525F and put in the pizza stone. Allow it to sit at 525F for at least 30min. Should be ready by the time you finish everything else.***

Combine the tomato sauce, Italian seasoning, oregano, basil, pepper, salt and garlic (if desired, you know you want to).

Roll out the pizza dough to 15'' diameter on a floured surface.

Sprinkle the corn meal evenly over the dough and lightly press into dough.

Make sure your wooden paddle is lightly floured.

Transfer the dough corn meal side down to the paddle.

Roll up the edges to form the crust. You can apply light water to the edges to make it stick if necessary.

Evenly spread the sauce around the dough. Drizzle the honey over the sauce.

Throw on the cheese, you won't quite need the whole lb of cheese. Munching on the extra is acceptable.

Sprinkle on the onion.

Next the mushroom.

Then the best part...salami!!!

Take your pizza stone out of the oven and carefully transfer your pizza to the pizza stone

Bake at 525F for ~12min or until desired doneness. Salami isn't nearly as oily as pepperoni so if it sticks up from the pizza at all it will burn. Some of mine got a little burnt so I put new ones half way through (that's why the pizza looks a little funny with some cooked well and others lightly).

Remove and enjoy! Careful though, hogging the crushed peppers and Parmesan cheese will not guarantee the pizza is yours. It's so good that it doesn't need any of that cover up.

Here's another pizza perfect moment:

Pizazzy Pizza Dough

2012-09-18T22:00:00.001-07:00

Pizza is one of those often abused and neglected culinary creations. It has been reduced to being microwaveable, freezer safe for seemingly forever, and ready in 5min. Every time a frozen pizza is heated somewhere an Italian cries. For such an easy to make eternal chief of the delicatessens it is sad how haphazardly and lackadaisical it's preparation has become. Well now's an excellent time to turn from your ardently slothful ways, right a wrong, and stop an Italian from crying. Behold, I give you a simple and easy pizza dough for the basis of all your future creations.

Yield: 2 Pizzas

Ingredients:

~5 1/4 Cup Flour (656g)

1 1/2 Cup Warm Water

1/4 Cup Olive Oil

2 tsp Yeast

2 tsp Salt

1 tbsp White Granulated Sugar

Recipe:

Add the yeast and sugar to the warm water.

Allow to sit for about 5min until the water gets frothy.

Combine the flour, salt, olive oil and yeast mixture. Mix with a stand mixer and dough hook for 5-7min or knead by hand for about 15min until the dough is lightly tacky to the touch. The dough should not stick to the sides of the bowl but should lightly stick to the bottom. Add a little more flour if necessary to achieve proper consistency.

Transfer the dough to a greased bowl and cover with a cloth or plastic wrap.

Place in a warm spot (like a warm oven) for 45min or until doubled.

Where you go from here is up to you. All meat, veggies, red sauce, white sauce, the possibilities are limited only by your mind. If your head's spinning feel free to refrigerate the dough and use the next day.

Cordially Creamy Crème Brûlée

2012-08-19T22:32:00.001-07:00

It's one of those desserts that you don't get very often but if you are having one you want it done right. That can be easier said than done, rock hard custards, paper thin sugar layers, non-crunchy sugar layers, and watery custards abound. Well now you need not search for perfection when it's only as far away as your kitchen.

Yield: 2 3/4 Cup Custard Filling, or 5 Small Ramekins

Ingredients:

2 Cups Heavy Whipping Cream
8 Egg Yolks
1 Vanilla Bean
1/2 Cup White Granulated Sugar

Additional Equipment:

Blow Torch

Recipe:

Slice the vanilla pod down the center through the outer layer of skin and spread open. Scrape the seeds out using your knife.

Place the seeds and vanilla pod in a pot containing the cream.

Bring the cream to a low boil whisking occasionally,then turn off the heat, cover and allow to sit for 10min. Then remove the lid and return to a low boil whisking occasionally.

While returning the cream to a boil, add the sugar to the egg yolks.

Whisk together.

Through a strainer, add the hot cream to the egg mixture and whisk constantly while adding.

The key is to ensure a LOW boil on the cream, too hot and you will end with large pieces of cooked egg. Strain the mixture to remove any small pieces of cooked egg that might have formed. Some is OK, but too much and you'll have to restart.

Fill your ramekins with a little over 1/2 Cup in each and place in a baking pan.

Fill the pan with boiling water about half way up the sides of the ramekins.

Place in the oven at 250F for 1hr. Check for doneness. When shaken the outer edge should be completely set and not jiggle while the center should jiggle with the consistency of jello. It may take 10-15min more to achieve this and usually the crème brûlées will not finish at the same time. Allow to cool to room temp, cover with plastic wrap and place in the fridge overnight.

When ready to serve evenly sprinkle about 1tsp sugar over the top of the crème brûlée.

Now comes the fun part, using your blowtorch apply even heat over the surface of the crème brûlée. Continue until the sugar is evenly browned but not burnt.

Allow to cool for a few minutes before touching. You can serve right away, or chill for 20-30min in the fridge then serve, but who wants to wait?

Yummy Cinnamon Twists

2012-07-19T18:31:00.002-07:00

There's pretty much nothing you can make wrong as long as it has cinnamon. So it's no surprise that puff pastry with cinnamon would be delicious! None of that store bought stuff though, we make our own puff pastry....now you can too.

Yield: ~10 Twists

Ingredients:

Puff Pastry (Recipe Here)
2 tbsp Cinnamon
3/4 Cup Brown Sugar

Recipe:

Mix the brown sugar and cinnamon.

Roll out the puff pastry to 1/4 inch thick.

Even spread the brown sugar mixture on the puff pastry (it's OK if you don't use it all, save some for cinnamon toast mmm.....). Lightly press the sugar into the dough.

Fold the dough in half and square off the edges best you can.

Cut out 1'' wide strips of dough and twist from both ends. Place on a parchment paper lined sheet.

Bake at 400F for 23min or until lightly browned. Once cool you can remove the brown sugar stuck to the bottom of the twists.

Now you have a simple recipe up your sleeves that looks like it came from a bakery (but tastes better...yum). So go ahead, make someone think you worked hard to bake for them.

Puff Pastry

2012-07-19T18:29:00.000-07:00

Ahh puff pastry, another one of those kitchen staples that everyone is just content to buy from the supermarket. It's very easy to make, can be made in a few hours with minimal effort, and tastes so much better fresh.......and it's puffier too!!!!

Yield: Roughly 1lb 6oz (640g)

Ingredients:

300g Flour (Roughly 2 1/2 Cups)
1 Cup Salted Butter (2 sticks or 16 tablespoons)
2/3 Cup Water

Recipe:

First, soften 14tbsp of butter. Add 31g flour (roughly 1/4 cup).

Next, mix well until a paste is formed. Place in the refrigerator for 30min. Once cooled, form paste into a square shape.

In a bowl combine the remaining 2tbsp butter (softened), flour, and water.

Mix until a nice dough ball is formed. Add more flour if necessary to produce a workable dough ball. Place in the refrigerator for 30min.

Working quickly, roll out the dough to roughly 9'' square. Place the butter square in the middle.

Fold one half of the dough over.

Then fold the other half.

Roll out the dough until the butter square is roughly rolled out evenly (dust with flour if necessary, you don't want the layers to rip open).

Turn the dough 90 degrees, roll out to roughly 9'' square again, fold in thirds again (keep the folding opposite of the first time you did it).

Pat yourself on the back you have now completed 1/3 of the process. Now quick throw this in the freezer for 15-20min (if you plan on working on this still, or the refrigerator if you want to come back to it later). Repeat the rolling and folding procedure outlined above, put back in the freezer, then repeat one final time for a total of 6 rolling and folding repetitions.

OK, now you got yourself some wonderful puff pastry with so much potential. Pot pie crusts, pastries.....ooh the possibilities.

Peachy Cobbler

2012-07-05T21:33:00.000-07:00

Cobbler is so yummy and easy to make. It's also a great way to get rid of that fruit on the counter that you bought with the best intentions of having as a healthy snack but keeps getting pushed back until it spoils. So really, you're a food waster unless you make this cobbler; so do your due diligence to the environment and make this cobbler NOW!

Yield: 1 9 x 13 pan

Ingredients:

Topping:

250g Flour (Roughly 2 Cups)
1 1/4 Cup Milk
6 tbsp Salted Butter
60g White Granulated Sugar
2 tsp Baking Powder
1 tbsp White Granulated Sugar + 1/2 tsp Cinnamon + 1/2 tsp Nutmeg for Topping

Filling:

6 Cup Peaches (Roughly 5)
2 tbsp Salted Butter (melted)
1/2 Cup White Granulated Sugar
1/2 Cup Brown Sugar
2 tbsp Flour
1 Lemon (juiced)
1 tsp Nutmeg
2 tsp Cinnamon

Recipe:

Filling:

Dice peaches into half slice pieces. Place in the pan, add lemon juice, white sugar, brown sugar, butter, flour, cinnamon and nutmeg. Mix all ingredients well until peaches are covered.

Topping:

In a bowl, mix together the flour, sugar, and baking powder. Add in the butter cold and chopped into pieces. Mix together in a food processor or by hand until the mixture has a crumbly texture.

Add in the milk and mix until fully incorporated and resembles a thick batter.

Add the topping on top of the filling, sprinkle on the sugar, cinnamon and nutmeg for topping.

Bake at 375F for 35-40min until the topping starts to brown.

Let this cool down a bit then serve it up!!

Delicious Fruit Tart

2012-06-14T21:16:00.000-07:00

Been to a bakery lately and noticed how fruit tarts cost astronomically more than a regular cake? I get that fruit isn't exactly cheap but tarts are so easy compared to making a whole cake as you will soon see. Besides, a fruit tart is the best dessert you can have because it's not really dessert. How can something with fruit on it be unhealthy? So get ready to put your baker to shame and make this delicious dessert I mean healthy snack at a fraction of the cost (plus it tastes much better).

Yield: 1 10'' fruit tart

Ingredients:

Crust:

188g Flour (Roughly 1 1/2 Cup)
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
50g Sugar (Roughly 1/4 Cup)
1 Egg

Filling:

350ml Milk (Roughly 1 1/2 Cup)
1 Vanilla Bean
60g Sugar
23g Flour
23g Corn Starch
4 Egg Yolks

Topping:

Desired assorted fruits
3-4 tbsp Apricot Preserves
1 tbsp Water

Recipe:

Crust:

Beat the butter and sugar together with a mixer until creamy.

Add in the egg and flour and beat together until a dough forms. If the dough won't form together add a little more flour until it all comes together.

Roll out the dough to 12''

Place the rolled dough in the tart pan and lightly press against the bottom and sides. You may have to reassemble of the edges, no worries. Prick a few holes in the bottom of the crust for good measure.

Bake the crust at 350F for 15-17min or until the crust is lightly browned and set.

While the crust is cooling get to work on the custard filling.

Filling:

Slice the vanilla bean length wise through the first layer. Pour the milk in a sauce pot and scrape in the vanilla seeds. Place the bean in the pot as well.

Bring the milk up to a low boil, whisk occasionally to prevent sticking to the bottom.

While the milk is coming up to temp, in a bowl add the eggs and sugar and whisk together. Next, add in the flour and corn starch, whisk until incorporated.

Pour the hot milk into the custard mixture through a sieve while whisking constantly.

After fully mixed, transfer the custard back to the sauce pot and over med-low heat whisk constantly until the custard starts to thicken to the desired consistency. If you over-do it the egg will cook, form lumps, and get really thick.

Transfer to a bowl or ramekin, remove any lumps of cooked egg (some are bound to happen) and refrigerate.

Microwave the apricot preserves and water in a small bowl for 15-20sec or until dissolved. Remove the crust from the refrigerator and brush the shell with the preserves. Allow to dry for 15-20min or stick in the freezer for a few minutes.

Add the custard to the shell.

Topping:

Arrange your desired fruit in any pattern you want. It doesn't even need to look pretty because it will be gone before anyone else sees it.

Now quick, eat your HEALTHY SNACK!!!

Oh So Tangy Lime Squares

2012-05-22T22:18:00.000-07:00

Lemon squares are soo yesterday, they're commonplace and well let's face it....uninspiring. Not to mention that they're often overly sweet and not tangy at all; but enough about them, this is the underestimated lime square's time to shine. This much more intriguing sour packing cousin of the lemon square will have you dropping your lemon squares in a hurry for the mesmerizing yet cooly unpretentious lime square.

So if you like a good kick in the face (though maybe not literally) you'll enjoy these as they pack an uncompromising wallop of citrusy tang.

Yield: 1 9 x 13 pan

Ingredients:

Crust:

165g Flour (Roughly 1 1/4 Cup)
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
50g Powdered Sugar (Roughly 1/2 Cup)

Filling:

1 Cup Lime Juice (about 6-7 limes worth)
4 Eggs
32g Flour (Roughly 1/4 Cup)
1 1/4 Cup Sugar
2 drops Green Food Coloring

Recipe:

Crust:

Mix together the flour and powdered sugar. Chop in slices of cold butter until all is added.

Using your hands, mix together the ingredients until all is incorporated and crumbly.

Press the dough evenly around the 9 x 13 pan (it will take some work as there's just barely enough to make sure the crust is thin).

Bake at 350F for 20min or until lightly browned. While baking, work on the filling.

Filling:

In a bowl, mix together the sugar and flour. Add in the eggs and mix together. Lastly, add in the lime juice and food coloring and mix well. Add this filling to the baked crust.

Bake at 350F for 15-20min until the filling is set and does not jiggle when shaken side to side.

Let these cool in the refrigerator overnight or for a few hours before adding powdered sugar (you are going to want to add a little, admittedly they are a little ugly without a light dusting on top). Enjoy!!!!!

Yummy Marzipan Apple Tart

2012-05-16T18:04:00.000-07:00

If an apple tart is good, and marzipan is delicious. Then why shouldn't they be goolicious together? Personally I think tarts are even easier than pies, you can whip this up in no time. I also have pictured the ingredients needed to make your own marzipan (Recipe Here). I suppose you could make it using store bought almond paste but I can't say how that will come out. It's seriously so easy to make that after you try making your own you'll stop buying it.

Yield: 1 10'' apple tart

Ingredients:

Crust:

188g Flour (Roughly 1 1/2 Cup)
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
50g Sugar (Roughly 1/4 Cup)
1 Egg

Filling:

1/2 Cup Marzipan (Recipe Here)
2 Eggs

Topping:

4 Apples
1 tbsp Sugar
Cinnamon

Recipe:

Crust:

Beat the butter and sugar together with a mixer until creamy.

Add in the egg and flour and beat together until a dough forms. If the dough won't form together add a little more flour until it all comes together.

Roll out the dough to 12'' (and yes I know this is 11'' at the moment, I did this so you can see the increments).

Filling:

In a bowl add the eggs and beat. Next, add in the marzipan and mix until incorporated.

Topping:

Peel the apples and slice very thinly.

Take the chilled crust out and pour in the filling. Overlapping the slices, arrange in an outer circle then an inner circle lastly. Repeat for a second layer.

Sprinkle the sugar evenly over the top and cover lightly with cinnamon.

Bake at 350F for 30min.

Let it cool down, chill it overnight in the refrigerator for a better texture. Remove from tart pan and enjoy!!!!

Sexy Suave Marzipan

2012-05-15T20:42:00.000-07:00

For such a simple treat marzipan can be one of the most difficult to find in a decent palatable form. It ranges from rock hard to mushy soft and devoid of any trace of the almonds from which it supposedly came. If you intend to cook with it there seems to only be one option, the outrageously expensive tube of blandly mundane almond paste.
Is there a tastier, cheaper solution? Indeed there is, at long last marzipan as it should be enjoyed.

Yield: ~1 cup

Ingredients:

200g Sugar
110g Almond Flour
1 Egg White
1/3 Cup Water
1/2 tsp Almond Extract

Recipe:

Add the water and sugar to a sauce pan. Stir until the sugar is dissolved, you can apply low heat to dissolve completely. Once dissolved, don't stir and add heat such that the temperature slowly but steadily increases to 240F (med. heat usually does the trick). Remove from heat once 240F is reached.

Stir and allow to cool until the clear syrup starts to turn slightly hazy. Add in the egg white, then add the almond flour in small additions, stirring well after adding.

When finished, your mixture likely won't be smooth and velvety. In fact it might even be a little crumbly. This is perfectly fine, pull out your food processor, add the almond extract, and chop it until it forms a nice smooth ball of marzipan. If you dried it out a little too much in the previous step then while chopping add in just a little water until a smooth ball forms.

You can then use for anything you want. Cook something with it, cover it in chocolate, whatever. I usually eat half of it before I do anything with it though :)

Gooey Cinna..mmm..on Rolls

2012-04-18T21:44:00.001-07:00

Who doesn't like cinnamon rolls? They're so soft, gooey, and buttery sweet. If only that were true right? I mean have you tried the average canned or even home baked cinnamon roll; finding the cinnamony bliss that only these doughy walls of goodness can deliver can actually be a true foodies' mecca.

Well your search is over, put down the car keys and pick up your fork (some assembly required first).

Yield: 12-13 Cinnamon rolls

Ingredients:

Cinnamon Roll:

1 Package Yeast
563 Grams Flour (Roughly 4.5 Cup)
95 Grams Corn Starch (Roughly 1/2 Cup)
1/2 Cup Dark Brown Sugar
1 Cup Buttermilk
2 Eggs
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
1 tsp Salt
1 tbsp Vanilla Extract

Filling:

1 1/2 Cup Dark Brown Sugar
1 tbsp + 1 tsp Cinnamon
1 1/4 tsp Nutmeg (My little twist :) )
5 tbsp Salted Butter (COLD)

Icing:

170 Grams Powdered Sugar
2 tbsp Salted Butter (Melted)
3 tbsp Milk
1 tsp Vanilla Extract

Recipe:

Cinnamon Roll:

In a sauce pan over low heat add the butter milk, brown sugar, and butter. Heat just until all is combined and homogeneous.

In a bowl, sift together the flour, yeast, and salt.
In a seperate mixing bowl, add the mixture from the sauce pan, vanilla, and eggs.

Beat the mixture with a hand or stand mixer and slowly add the dry ingredients until the dough starts to thicken (1/2-3/4 of dry ingredients added).

Knead by hand on a floured surface or attach a dough hook and add remaining ingredients. To achieve a perfect dough ball you will need to add a few tablespoons, up to a 1/4 cup of additional flour (it's easier to add flour and still knead it than liquid).

Place the dough in a greased bowl, cover with plastic wrap or a towl and place in a warm place for 1-1 1/2 hours until dough is doubled in size.

Turn out the dough onto a floured surface (didn't need it with a silicone surface) and roll out to a roughly 18'' x 15'' sheet.

Filling:

By hand, mix together the brown sugar, cinnamon, nutmeg, and cold butter.

Spread evenly (as possible) across the rolled out dough.

Roll up the dough into a log (jelly roll style, who comes up with this stuff??). Slice into 1'' pieces and arrange in a greased pan.

Cover with plastic wrap or a towel and place in a warm place for 1-1 1/2 hours until dough is doubled in size.

Brush the rolls with butter and bake at 350F for 17min. While these are baking you can make the icing.

Icing:

Mix together the powdered sugar, melted butter, milk, and vanilla.

Brush the baked rolls with butter and drizzle the icing over them and let them cool for......what am I talking about eat one now!!!!!

A True Shepherd's Pie

2012-04-04T20:19:00.000-07:00

Aww shepherd's pie, that interesting Irish dish that for some reason seems to be made with beef almost everywhere these days. I mean since when did shepherds watch cows? I don't know about you but if I'm going to break bread with the shepherds I definately won't insult them by swapping the meat on them. So to keep it cordial and for my taste buds' sake, I'll have lamb in my shepherd's pie.

Yield: About six gracious portions.

Ingredients:

Shepherd's Pie Filling

2lb Ground Lamb
1/4 Cup Butter (1/2 stick or 4 tablespoons)
(1) 15oz Can Whole Corn
(1) 1lb Bag Peas and Carrots
2 Medium Sized Onions-Diced
4 tbsp Worchester Sauce
1 tbsp Salt
1 tbsp Pepper
1/4 Cup Beef Broth

Mashed Potatoes

~2.5-2.75lb Potatoes
5 tbsp Sour Cream
1/4 Cup Butter (1/2 stick or 4 tablespoons)
1/2 Cup Milk
3 Clove Garlic-Minced
1 tbsp Salt
1/2 tbsp Pepper

Recipe:

Dice the onions, mince the garlic, slice or quarter the potatoes and prepare the veggies.

Prepare a pot of boiling water and boil for 10-15min until the potatoes are soft enough to easily insert a fork into.

Drain the water and mash the potatoes, add the butter and continue to mash until mostly smooth and butter is melted completely.

Add the garlic, sour cream, milk, salt and pepper. Continue to mash until incorporated.

Optionally, you can add some extra whipped texture by using a hand mixer for about 2-3min. Set mashed potatoes aside.

In a frying pan on medium heat melt the butter and cook the onions until translucent, about 5min.

Add in the lamb, break up into small chucks and cook until most of the pink is gone.

Add the remaining veggies, stir around, then add the beef broth, worchester sauce, salt and pepper. Allow this to stew for about 10min.

First layer the filling on the bottom, then add the masked potatoes on top. If you like, you can rough up the top with a fork for appearance. (if using a 9x13 baking dish, you may need to scale back the mashed potatoes or filling; either is quite yummy on it's own anyways :) )

Place in a 400F oven for 30min. For extra browning you can use the broiler.

Let it cool down and enjoy a helping with your local shepherds. On second thought, who likes sharing anyways?

I like adding extra worchester sauce to mine too when I eat it. You can also use HP sauce if you want, but I can drink worchester so that's my poison.

Not Your Mama's Lasagna

2012-03-26T22:04:00.001-07:00

Often overlooked, unappreciated and unloved, that's the tragic life of the average lasagna. It's the untouched red mass in the back of the pot luck, the left overs you cover with salad at grandma's house. This could all have been avoided if one would just ensure the basics are covered when making a lasagna. Now you're wondering what these basics would be aren't you?
Well they're quite simple and there's only two:
1.) Have a good sauce (got one Here)
2.) Don't be a cheese nazi.

With those guiding principles in mind join me in the quest for the pinnacle of savory perfection that is rightfully lasagna's.

Yield: One 9x13 baking dish, or one dutch oven (my preference).

Ingredients:

1 lb Mozzarella
(3) 15oz Ricotta Cheese
4 oz Parmesan Cheese
4 oz Asiago Cheese
2 Eggs
3 tbsp Dried Parsley
12 Lasagna Noodles (for 9x13), 14 for Dutch Oven
6 Cups Red Sauce (for 9x13), 8 Cups for Dutch Oven (Red Sauce Recipe Here) USE CHILLED SAUCE!!!!

Recipe:

Shred together the mozzarella, asiago, and parmesan cheeses. Mix together the eggs, ricotta cheese, and parsley. Allow the noodles to soak in warm water for 15min.

Add 2 cups sauce to your dutch oven (3 if a 9x13 baking dish).

Next add 4 noodles (6 if a 9x13 dish).

Spread 2 cups ricotta cheese on top.

Add 2 cups shredded cheese (3 if a 9x13 dish).

Layer the remaining ingredients depending on your baking method from the chart below.

		Dutch Oven	9x13 Baking Dish
Layer 1	Sauce	2	3
	Noodles	4	6
	Ricotta Cheese	2	2
	Shredded Cheese	2	3

Layer 2	Sauce	3	3
	Noodles	5	6
	Ricotta Cheese	2	2
	Shredded Cheese	2	3

Layer 3	Sauce	3
	Noodles	5
	Ricotta Cheese	Remaining
	Shredded Cheese	Remaining

Place in the oven at 375F for 25min covered with the lid or foil. Remove cover and bake for another 25min.

To really brown that cheese up turn on the broiler for 5min for that irresistible appearance.

Let it rest for 10-15min before serving. Hmm now that's so good you'll refuse to take it to a pot luck or share with family for that matter.

Meatylicious Red Sauce

2012-03-26T20:37:00.000-07:00

Red sauces can come in a variety of textures and tastes. Some like it sweet, others very spicy and so on. I personally have appreciation for a wide range of red sauces; this however is one of my favorite takes on it. I feel it's a good combination of everything. If you have some time to spare just to throw it all together you can walk away and it's ready in no time, what could be simpler?

What I also love about this sauce is it is very versatile and you can use it on spaghetti, make baked ziti, or of course lasagna....mmm

Yield: Roughly 4 1/2 Liters. Enough for 2 lasagnas, or a whole lot o spaghetti.

Ingredients:

(2) 28oz Can Crushed Tomatoes
28oz Can Tomato Sauce
6oz Can Tomato Paste
2 Medium Sized Onions Diced
2 Bulbs Minced Garlic
1.5lb Hot Italian Pork Sausage
1.5lb Andouille Sausage
2 tbsp Salt
1 tbsp Dry Oregano
1 tbsp Black Pepper
1 tbsp Italian Seasoning
1 tbsp Dry Basil
1 tbsp Onion Powder

Recipe:

First chop the onions and mince the garlic.

Pour some olive oil in a large pot on medium heat. 3-4 tablespoons if you're counting. Throw in the onions and garlic.

Cook until the onions are translucent.

Next add in the meats. While cooking, break them up to ensure a homogenous blend. Continue until meat is fully or mostly cooked.

Add in the remaining ingredients (tomato paste, tomato sauce, crushed tomato, salt, oregano, pepper, italian seasoning, basil, and onion powder. Bring mixture to a low boil, cover with lid and stew on low-med heat for 1.5 hours.

Have it any way you like, on pasta, in lasagna, or on yo face!

Margarita Lime Cupcakes

2012-03-12T22:18:00.000-07:00

I first tried a margarita lime cupcake in Santa Barbara when I was in school. It was amazing, I loved the tart of the lime and it was balanced perfectly by the savory sweetness of the cupcake. After leaving school however I sadly realized no one else seems to make these cupcakes. Am I the only one who likes a sour punch in the face with my cupcake?

It was with this terrible sadness and ever growing fondness that I embarked on a mission to recreate these beauties. At long last, I must say the mission is complete so pucker up and enjoy!!!!!

Yield: 12 cupcakes or 5 large muffin sized cupcakes

Ingredients:

Cupcake:

125 Grams Flour (Roughly 1 Cup)
150 Grams Granulated White Sugar (Roughly 3/4 Cup)
1 tsp Baking Powder
1/2 Cup Salted Butter (1 stick or 8 tablespoons)
1 Large Egg
3 oz by weight (roughly 85g) Margarita Mix
1.5 oz by weight (roughly 43g) Tequila

Frosting:

3 Cups Powdered Sugar
1/4 Cup Fresh Lime Juice
1/4 Cup Salted Butter (1/2 stick or 4 tablespoons)

Recipe:

Sift together the flour, and baking powder.

Beat the butter and white sugar together with a mixer until creamy.

Add the egg, margarita mix, and tequila. Slowly add the dry ingredients until fully incorporated.

Optionally, add 6 drops of green food coloring and mix until incorporated evenly.

Fill desired liners for cupcakes 3/4 full.

Bake at 325F for 25min if baking regular cupcakes or 40min if baking large muffin sized cupcakes.

Frosting:

Add the lime juice to the powdered sugar FIRST and mix until incorporated. Next, add the butter and mix until the frosting is smooth and creamy.

Frost up your cupcakes and don't share. For decorative purposes I used rainbow sprinkles and sour patch fruit slices.

Pad Thai

2012-03-08T21:01:00.001-08:00

I don't do a lot of Thai cooking but pad thai is one of my favorite noodle dishes. It's for that reason alone that I realized I had to master it. It's so savory and limey I love it! So, without further adieu I give you pad thai!!!!!!!!!

Yield: Feeds roughly 6 people

Ingredients:

1 Package Rice Noodle
(2) Package Deep Fried Tofu (I recommend Furama, it has less fat and is spongier than other brands.)
1/2 lb Cooked and Peeled Shrimp
3 Eggs
8 Cloves Minced Garlic
4 (small) Minced Shallots
1 Lime
1 Bunch Green Onion
2-3 Handfull Bean Sprouts
3 Tbsp Fish Sauce
6 tbsp Tamarind Paste
4 tbsp Pad Thai Sauce
1 tbsp Red Chili Flakes

Recipe:

Place the noodles in a bowl of warm water, allow to soak for 15-20min then drain off the water. You can soak the noodles while you prepare the rest of the ingredients.

NOTE: The most important part of this recipe obviously is the noodles, they should be flexible and slightly soft after soaking, not mushy though.

Mince the garlic and shallots. Cut the tofu into strips, and juice the lime. Next mix together the fish sauce, tamarind paste, pad thai sauce, and chili flakes.

Add a liberal amount of peanut oil or alternative cooking oil to a wok on high heat (~8 Tbsp oil). Add in the garlic and shallots and toss a few times in the hot oil.

Next add the tofu and continue to cook for 2-3min.

Add the noodles in roughly 5-6 small portions and stir after each addition to ensure all the noodles are coated in oil and don't stick together too much.

After all the noodles are added, pour in the sauce and toss to coat evenly.

Push the noodles to one side and add in the eggs. Continue to toss until the egg is cooked and coating the noodles.

Next add in the bean sprouts and continue to toss for another 2-3min.

Add in the shrimp and lime juice and continue to cook for another 5min.

Test one of the noodles for softness, if too hard then add some water and continue to cook and add more water if needed until the noodles reach the desired softness.

Aroma of fish sauce wafts in the air, a slight sting on your nostrils from the chili flakes. None of it matters though after you garnish you dish with green onion and squeeze on some more lime juice; the taste of your first bite is just too delicious to care about anything else.