Author: Lia Fireheart

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Beignets

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Beignets

Ingredients

  • 3 cups (415g) all-purpose flour, plus more for dusting

  • 3/4 teaspoon kosher salt

  • 3 tablespoons sugar, divided

  • 1 cup warm whole milk, about 100°F

  • 2 teaspoons active dry yeast

  • 1 large egg

  • 3 tablespoons butter, melted

  • 1 1/2 to 2 quarts vegetable oil

  • 3 cups powdered sugar

Directions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
  • In a 4 cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
  • Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you’re mixing.
  • Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
  • Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it.
  • Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise until doubled in size, 1 to 2 hours depending on the temperature of the room.
  • Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs.
  • Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
  • Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and 1/4 inch thick). Cut the dough into 16 rough rectangles and cover with a flour-dusted tea towel to rest while you heat the oil.
  • Heat the frying oil to 325°F. Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.
  • Use your tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack.
  • Let some of the fat drain off for about a minute before covering in powdered sugar. You want to coat them with sugar while the beignets are still hot, but not straight out of the fryer dripping in oil. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.
  • Serve warm with another generous dusting of powdered sugar and hot coffee on the side.

Notes

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Instant Pot Jambalaya

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Instant Pot Jambalaya

Ingredients

  • 2 c. long-grain white rice

  • 2 tsp. neutral oil, such as canola

  • 12 oz. andouille or smoked sausage, cut into 1/2″ pieces

  • 1 medium green bell pepper, seeds and ribs removed, chopped (about 1 c.)

  • 1/2 medium yellow onion, chopped (about 1 c.)

  • 2 medium stalks celery, chopped (about 3/4 c.)

  • 4 cloves garlic, finely chopped

  • 2 dried bay leaves

  • 2 tsp. Worcestershire sauce

  • 1 tsp. dried thyme

  • 1/2 tsp. freshly ground black pepper

  • 4 tsp. Cajun seasoning with salt (or 2 tsp. salt-free Cajun seasoning plus 2 tsp. kosher salt), divided

  • 8 oz. boneless, skinless chicken thighs, cut into 1″ pieces

  • 3 c. low-sodium chicken broth

  • 4 scallions, finely chopped

  • Tabasco hot sauce, for serving

Directions

  • In a fine-mesh sieve, rinse rice under cool running water until water runs clear.
  • Set Instant Pot to “Sauté” setting and heat oil. Cook sausage, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a medium bowl; set aside.
  • In Instant Pot, combine bell pepper, onion, celery, garlic, bay leaves, Worcestershire, thyme, pepper, and 2 teaspoons Cajun seasoning. Cook, stirring frequently, until slightly softened, about 5 minutes.
  • Season chicken with remaining 2 teaspoons Cajun seasoning. Add chicken, rice, and broth to pot. Stir to combine, then press “Cancel” on the Instant Pot. Seal lid and set to “Pressure Cook” on High for 8 minutes. Let pressure release naturally for 10 minutes, then quick release remaining steam.
  • Unlock lid and fluff with a fork. Add reserved sausage and mix to combine. Top with scallions. Serve with hot sauce alongside.

Notes

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Smoked Tea BBQ Sauce

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Smoked Tea BBQ Sauce

Ingredients

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 1 teaspoon minced garlic

  • 6 ounces boiling water

  • 3 1/2 tablespoons lapsang souchong loose tea, separated (see below)

  • 1 14.5 ounce can diced tomatoes (fire-roasted preferable)

  • 1 6 ounce can tomato paste

  • 1/2 cup brown sugar

  • 1 teaspoon mustard

  • 1/2 cup sweet chili sauce

  • 2 tablespoons soy sauce

  • 1/2 teaspoon crushed red pepper

  • 3 tablespoons lemon juice

  • salt & pepper

Directions

  • In a medium saucepan, heat olive oil over medium-high heat. Add diced onions and cook until soft and translucent, approximately 5 minutes. Add garlic and cook for 30 seconds more.
  • While onions cook, combine 6 ounces boiling water with 3 tablespoons of lapsang souchong tea and allow to steep for 3 minutes. When onions and garlic are cooked, pour the tea through a strainer into the saucepan with the onion.
  • Add diced tomatoes, tomato paste, brown sugar, mustard, sweet chili sauce, soy sauce, crushed red pepper and lemon juice and stir to combine. In a spice grinder or mortar and pestle, grind the remaining 1 tablespoon tea until finely ground, adding 1/2 tablespoon to the sauce. Boil for 20 minutes, stirring occasionally.
  • Using a stick blender or by pouring sauce into a standing blender, blend the sauce until smooth. Taste and add salt and pepper as desired. I used 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Boil an additional 5 minutes to reduce.
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Sprinkle Coffee Cake

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Sprinkle Coffee Cake

Ingredients

  • Sprinkle Streusel

  • 1 cup all-purpose flour

  • ½ cup granulated sugar

  • ⅓ cup sprinkles assorted

  • ¼ cup brown sugar

  • ¼ teaspoon salt

  • ½ cup unsalted butter

  • Sprinkle Coffee Cake

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter softened

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • 2 large eggs

  • 1 ½ teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • ½ cup sour cream

  • ½ cup whole milk

  • ⅓ cup sprinkles assorted

  • Vanilla Glaze

  • ½ cup confectioner’s sugar

  • 2 to 3 teaspoon milk

  • ½ teaspoon vanilla bean paste or extract

Directions

  • Sprinkle Streusel
  • Add the flour, granulated sugar, sprinkles, brown sugar, and salt in a mixing bowl. Stir to combine.
  • Cut in the soft butter and stir with a wooden spoon until the streusel begins to clump together.
  • Place in the refrigerator as you prepare the batter.
  • Sprinkle Coffee Cake
  • Pre-heat oven to 350°F. Grease and flour a 9-inch spring form pan and line the bottom with parchment paper. Set aside.
  • Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
  • Using an electric mixer (hand or stand mixer), to mix together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. With the mixer on low, add the eggs – one at a time. Add the vanilla and almond and mix until combined. Stop the mixer and scrape down the sides and bottom of the bowl.
  • With the mixer on low, add in half of the flour mixture and mix until combined. Add the sour cream and milk. Mix until the liquids absorb into the batter. Add the remaining flour mixture and mix until just incorporated. It is okay if a few dry streaks remain. Stop the mixer and fold in the sprinkles until just combined. Do not overmix or the sprinkles may bleed.
  • Spoon about ⅔ of the batter into the pan and spread into a smooth layer with an offset spatula. Remove the streusel from the fridge and sprinkle on about ⅓ of the mixture – breaking it up into small clumps as needed.
  • Carefully spoon on the remaining batter and spread until smooth. Top the batter with the remaining streusel.
  • Bake the cake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (just not totally raw). Be careful not to over-bake. Cool the cake on a wire rack before adding the glaze and serving.
  • Vanilla Glaze
  • Stir together the ingredients in a mixing bowl until smooth.
  • Add more milk until desired drizzling consistency is achieved. It should drip easily from a spoon but still coat the cake without running everywhere.
  • Spoon the glaze over the cake before serving.

Notes

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Vietnamese Chicken Noodle Soup

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Vietnamese Chicken Noodle Soup

Ingredients

  • Ingredients

  • 1 tbsp vegetable oil

  • 3 shallots, sliced

  • 3 garlic cloves, sliced

  • 1 lemongrass stalk, chopped

  • 2.5cm piece ginger, sliced

  • 3 star anise

  • 1 cinnamon stick

  • 1 tsp coriander seeds

  • ¼ tsp Chinese five spice

  • ¼ tsp black peppercorns

  • 1 tsp caster sugar

  • 1 tbsp fish sauce

  • 1.25 – 1.5 litres good quality fresh chicken stock

  • 3 large chicken breasts (about 500g)

  • To serve

  • 450g rice noodles

  • 4 spring onions, finely sliced on an angle

  • 1 carrot, shredded or peeled into ribbon with a vegetable peeler

  • 2 large handfuls (150g) mung bean sprouts

  • large bunch coriander, chopped

  • small bunch mint, leaves chopped

  • 1 red chilli, thinly sliced (optional)

  • 2 tbsp crispy fried shallots (optional)

  • 1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)

  • 1 lime, cut into wedges

Directions

  • Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
  • In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
  • Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Notes

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Turkey Taco Lettuce Wraps

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Turkey Taco Lettuce Wraps

Ingredients

  • 2 tbsp. extra-virgin olive oil

  • 1 small yellow onion, chopped

  • 1 lb. ground turkey

  • 1 tsp. kosher salt

  • 1 tbsp. tomato paste

  • 1 tbsp. chili powder

  • 1 c. low-sodium chicken broth

  • 2 heads romaine lettuce, outer leaves separated

  • Optional Toppings

  • Shredded Mexican cheese

  • Chopped tomatoes

  • Chopped red onion

  • Chopped avocado or guacamole

  • Freshly chopped cilantro

Directions

  • Heat oil in a large skillet over medium-high. Add onion and cook until just soft, about 5 minutes. Add turkey and season with salt. Cook, breaking up meat with the side of a spoon, until meat is cooked through, 4 minutes.
  • Stir in tomato paste and chili powder and cook 1 minute. Add broth and simmer, stirring occasionally, until thickened, about 2 minutes more.
  • Double up lettuce leaves. Divide meat mixture among leaves. Sprinkle with cheese, tomato, onion, avocado, and cilantro and serve.
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Blood Orange Olive Oil Cake

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Blood Orange Olive Oil Cake

Ingredients

  • 3/4 cup extra virgin olive oil, plus more for pan

  • 2 blood oranges, zested (1 1/2 tablespoons zest)

  • 2 tablespoons blood orange juice

  • 1 cup cake flour

  • 1 teaspoon dried orange peel

  • 5 egg yolks, 4 egg whites

  • 1/2 teaspoon salt

  • 3/4 cup plus 1 1/2 tablespoons granulated sugar, divided

Directions

  • Preheat the oven to 350 degrees. Oil the bottom of a 9-inch spring form pan. Place a piece of parchment in the bottom and close the pan. Oil the parchment only (not the sides).
  • In a food processor, pulse together the blood orange zest, cake flour and dried orange peel until combined.
  • In a large bowl, beat together egg yolks and 1/2 cup of sugar with an electric mixer on high speed until thick and pale (about 3 minutes). Add 3/4 cup of olive oil and 2 tablespoons of blood orange juice. Mix until combined. Stir in the flour mixture (by hand–do not use mixer).
  • Wash the electric mixer beaters thoroughly. In another large bowl, beat egg whites until foamy. Add 1/4 cup of sugar a little at a time until sugar is incorporated and egg whites form soft peaks.
  • Gently fold 1/3 of the egg whites into the egg yolk and flour mixture to lighten it, then fold in remaining egg whites carefully, but thoroughly.
  • Pour batter into prepared pan and gently tap to release air bubbles. Sprinkle with remaining 1 1/2 tablespoons of sugar. Bake until puffed and golden, 35-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
  • Cool the cake on a rack for 10 minutes, then run a knife around the edge of the cake and remove the side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove the bottom of the pan, peel off parchment and serve.
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Cider-Glazed Pork Tenderloin

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Cider-Glazed Pork Tenderloin

Ingredients

  • 1 pork tenderloin (1 pound)

  • 1/4 teaspoon salt

  • 1/2 teaspoon pepper, divided

  • 1 tablespoon olive oil

  • 3/4 cup apple cider or juice

  • 1/4 cup maple syrup

  • 2 tablespoons cider vinegar

Directions

  • Preheat oven to 425°. Sprinkle tenderloin with salt and 1/4 teaspoon pepper. In a large oven-proof skillet, heat oil over medium-high heat; brown pork on all sides. Roast until a thermometer reads 145°, 12-15 minutes.
  • When the tenderloin is done, remove to rest and, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes.
  • Slice the pork and serve with glaze.

Notes

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Apple Glazed Parsnip Puree

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Apple Glazed Parsnip Puree

Ingredients

  • 675g (1 1/2 lb) parsnips, peeled or scrubbed and chopped into chunks

  • Sea salt and freshly ground black pepper

  • 1 large cooking apple

  • Juice of half a lemon

  • 15 ml (1 tablespoon) soft brown sugar

Directions

  • Steam, boil or microwave the parsnips in a minimum of water. Drain, then mash to a puree and season well. Spread half of the puree over the base of a shallow gratin dish.
  • Peel, core and very thinly slice the apple. Cover the puree with half the apple slices. Repeat these layers once more, arranging the remaining apple slices neatly on the top and sprinkling over the lemon juice and sugar.
  • Bake in a pre-heated moderate oven, 180 degrees Celcius (350 degrees Fahrenheit), for about 30 minutes, or until the apple slices are soft and beginning to brown.

Notes

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Savoury Welshcakes

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Savoury Welshcakes

Ingredients

  • 225g (8oz) self-raising flour

  • 100g (4oz) butter, cut into small pieces

  • 1 tablespoon fresh chopped herbs

  • Pinch dried mustard

  • Salt and pepper

  • 1 egg, beaten

  • Milk if necessary to mix (I used oat milk)

Directions

  • Put the flour in a large bowl or food processor and add the butter. Rub or process until it looks like fine breadcrumbs. Add the herbs, mustard powder, salt and pepper and egg and enough milk to bind it into soft dough.
  • Roll the dough out to 1cm (1/2”) thick and cut with a 5cm (2”) cutter into discs. Griddle in a lightly greased pan to cook through from both sides.

Notes