Recipes

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Flourless Mexican Chocolate Cake

Flourless Mexican Chocolate Cake

Ingredients

  • 10 ounces bittersweet chocolate (at least 60% cacao), roughly chopped

  • 7 tablespoons unsalted butter, cut into pieces

  • 5 large eggs, at room temperature

  • 1 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 3/4 teaspoon chipotle chili powder

  • dash cayenne

  • pinch kosher salt

Directions

  • Preheat oven to 350°. Line the bottom of a 9 1/2 inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.
  • Melt chocolate and butter together in a double boiler or in the microwave. If using a microwave, heat in 30 seconds intervals, stirring between each interval until melted.
  • In a large bowl, whisk together the eggs, sugar and vanilla extract. Slowly, a little bit at a time, whisk in the melted chocolate mixture. Add the salt and spices.
  • Pour into springform pan and bake for 22-26 minutes, until a toothpick comes out mostly clean. Let cool completely on a wire rack. Dust with powdered sugar and serve.

Notes

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Bourbon Sage Chicken Pot Pies

Bourbon Sage Chicken Pot Pies

Ingredients

  • For the crust

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch cubes

  • 1/2 cup chilled solid vegetable shortening, cut into 4 pieces

  • 1/4 cup bourbon, cold

  • 1/4 cup ice cold water

  • For the filling

  • 1 pound boneless, skinless chicken breasts

  • 2 cups chicken stock

  • 1 cup whole milk, room temperature

  • 3 tablespoons unsalted butter

  • 1/3 cup flour

  • 2 tablespoons bourbon

  • salt & pepper to taste (I used 2 teaspoons salt & 1/2 teaspoon pepper, but I use unsalted homemade chicken stock so you may need more salt)

  • 2 tablespoons unsalted butter

  • 2 carrots, peeled and chopped

  • 1 parsnip, peeled and chopped

  • 1 small onion, chopped

  • 1 small russet potato, peeled and chopped

  • 3 sprigs sage, minced fine

Directions

  • For the crust
  • Process 2 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until crumbs start to collect into clumps, about 15 seconds (there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  • Sprinkle bourbon and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • Divide dough into two balls, one slightly bigger than the other and flatten each into 4-inch disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  • For the filling
  • Poach the chicken breasts. Put the chicken breasts in a medium saucepan and cover almost to the top with water. Heat to a boil, then partially cover and turn down the heat until simmering. Cook for 12 minutes or until chicken juices run clear when pricked with a fork. Drain and set chicken aside until cool enough to handle.
  • In the same pan (no need to clean), melt 3 tablespoons unsalted butter over medium heat. Add 1/3 cup flour a bit at a time, whisking constantly. Allow to cook, still whisking, for about 30 seconds. Remove from heat. Whisk in chicken stock, making sure no lumps form. Whisk in milk. Return to heat and allow to cook until bubbles start to form and slightly thickened, about 1 minute. Remove from heat and whisk in bourbon. Chop up chicken and return to pan with sauce.
  • In a medium frying pan, melt 2 tablespoons of butter. Add carrots, parsnip, potato and onion. Cook over medium heat for approximately 5 minutes, until onion is softened. Add sage and cook an additional 30 seconds. Add vegetables to chicken mixture.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Remove the crust from the refrigerator and, starting with the slightly larger ball, roll out on a floured surface, about 20″ by 20″. Turn one of your pot pie pans face down on the dough. Cutting about 3/4″ of an inch away from the edge of your pot pie pans (I just eyeballed this). Repeat three more times and set aside with wax paper in between each circle.
  • On a re-floured surface, roll out the remaining dough and cut exactly around the edge of a pot pie pan, about 16″ by 16″. Repeat three more times.
  • Press larger dough circles into pans, letting excess overhang the edge. Fill each pan with 10-12 ounces of the filling (this will somewhat depend on how large your chicken breasts and vegetables were and how much your sauce reduced while cooking–just try to make it pretty even). Top with smaller dough circles and crimp the edges together, rolling the excess in toward the center of the pan to create a good seal. Prick the top of each pie with a fork to let steam escape and place on a cookie sheet.
  • Bake pot pies for 40-45 minutes until crusts are golden brown.
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Funfetti Oreo Blondies

Funfetti Oreo Blondies

Ingredients

  • 1 cup (226 g) butter, melted

  • 1 ¼ cup (250 g) sugar

  • ½ cup (100 g) light brown sugar tightly packed

  • 2 eggs + 1 egg yolk room temperature preferred

  • 2 teaspoon vanilla extract

  • 2 ½ cups (285 g) all purpose flour 285g

  • 2 teaspoons cornstarch

  • ½ teaspoon baking powder

  • 1 teaspoon salt

  • ½ cup (85 g) mini semisweet chocolate chips

  • 16 + 5 Oreo cookies

  • ¼ cup colored sprinkles

Directions

  • Preheat oven to 350F (177C) and prepare a 9×9 pan by lining with parchment paper (or lightly grease and flour).
  • Combine melted butter and sugars in a large bowl, stir well.
  • Add eggs, and egg yolk one at a time, stirring well after each addition.
  • Stir in vanilla extract.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
  • Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips and then sprinkles.
  • Spread half of the batter evenly into prepared pan. Firmly press 16 Oreo cookies in an even layer over the batter.
  • Drop remaining batter by large spoonfuls over the cookies and use a spatula or knife to evenly spread over the cookies.
  • Gently break 5 remaining Oreos into pieces and press firmly into the top of the batter, if desired.
  • Bake on 350F (177C) for 35-40 minutes — until edges just begin to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs.
  • Allow to cool before cutting and serving.

Notes

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General Tsos Burritos

General Tsos Burritos

Ingredients

  • Chicken

  • 1 lb chicken, diced into bite sized pieces

  • 1 tsp sesame oil

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp white pepper

  • 1 tbsp cooking wine

  • 1 tsp sugar

  • 1/2 tsp salt

  • Stir Fry

  • 2 bell peppers, sliced thin

  • 1 small yellow onion, sliced thin

  • 1 cup broccoli florets, cut small

  • Sauce

  • 2 tbsp light soy

  • 2 tbsp dark soy

  • 1 tbsp cornstarch

  • 2 tbsp water

  • 1 tbsp cooking wine

  • 3 tbsp sugar

  • 1 tsp sesame oil

  • 1 tsp chili flakes

  • Water, to dilute as necessary

  • Fried Rice

  • 1 cup cooked rice, cooled and dried

  • 1 tsp salt

  • 1 tsp fish sauce

  • 1 egg

  • 1 tbsp oil

  • To Serve

  • Chopped cilantro

  • Shredded cheese

  • Large tortillas, warmed

  • Fries to the side

Directions

  • Combine all chicken ingredients, and let sit for a minimum of 15 minutes.
  • When ready to cook, heat wok on high heat with 1 tbsp oil. Let’s cook the fried rice first.
  • Toast rice, when you see a little bit of toasty bits its ready to move on.
  • Make a well in the centre, put 1 tbsp oil. Crack in egg and begin to scramble.
  • Fold in rice, and keep frying until well mixed. Set rice aside and clean wok for round 2.
  • Mix all sauce ingredients and prepare all stir fry ingredients.
  • Heat wok again with 1 tbsp oil over high heat.
  • Place chicken into wok, and sear until slightly browned.
  • Remove from heat, and reheat wok. Add more oil as necessary, and toss in broccoli florets. Add 1 tsp water to steam for 30 seconds.
  • Add in remaining vegetables, and stir fry until onions are translucent
  • Return chicken to the wok, and stir well.
  • Mix sauce to get the cornstarch mixed well into the sauce, and pour into wok. Let simmer, adding more water to make it saucier if desired.
  • Remove stir fry from heat, and warm tortillas.
  • When ready to assemble, place 1 handful of shredded cheese in the middle. Top with fried rice. Top with stir fry. Add in chopped cilantro if desired. Tuck in sides, fold over and roll into burrito. Cut in half, and eat!

Notes

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Chicken Adobo Sandwiches

Chicken Adobo Sandwiches

Ingredients

  • Chicken Adobo

  • 2-3 pounds bone-in, skin-on chicken legs/thighs

  • 1-2 tbsp neutral oil

  • 2 bay leaves

  • 30-40 peppercorns

  • 15-20 garlic cloves (whole)

  • 1 cup (240 ml) cane, coconut, or white vinegar

  • 2/3 cup (160ml) Filipino soy sauce (japanese shoyu or mix of light and dark soy sauce)

  • 5 ounces (145g) brown sugar or palm sugar

  • Quick Pickled Vegetables

  • 1-2 Daikon radish depending on size

  • 1-2 carrots

  • 1 stalk celery -optional

  • 1 shallot or 1/2 an onion – optional

  • 1 cup sugar

  • 1 cup vinegar – white is what I use for this usually

  • 1 cup water – sometimes I use less if I want more punch

  • Assembly

  • Chicken liver pate or mayonnaise

  • cucumber spears

  • cilantro with stems

  • jalapeno or other spicy chili

  • banh mi bread or other baguette or rolls if not available

Directions

  • Chicken Adobo
  • In a bowl combine the vinegar, soy sauce, and brown sugar, mix and set aside
  • Season chicken salt and pepper > sear in pot until a bit golden and some fond has formed on the pan
  • Add garlic, bay leaves, peppercorns giving a few stirs letting them open up 1-2 minutes
  • Add chicken back to the pot along with any juices left behind
  • STAND BACK – stir the vinegar soy sugar mixture to get the sugar mixed in, and add to the pot
  • Bring to a low boil then reduce to a simmer and cook for 30 + minutes, flipping halfway through. When chicken is cooked through, remove it from the pot.
  • Reduce the sauce to a velvety thickness to hold onto the chicken in the sandwich.
  • Quick Pickled Vegetables
  • Using a mandolin or vegetable peeler, create long peels from each of the vegetables.
  • Salt the shredded veggies with a few pinches of salt and mix it all together – let sit for 10-20 minutes.
  • Drain and squeeze out the veggies – set aside.
  • Make the brine with the sugar, vinegar, water then add in the veggies and let hang out and mingle.
  • Assembly
  • Remove the skin and bons from the chicken and shred or slice. Toss with sauce. Spread mayo or pate on the bread. Add chicken to the sandwich. Add pickles, cucumber spears, cilantro and whatever other toppings to the bread. Slice in half and enjoy!

Notes

  • For peppercorns if you’re opposed to the biting into a peppercorn a rough crack or even just ground pepper to taste would suffice. They get softer as they cook, but not everyone cares for the texture.
  • This recipe is written for chicken thighs, but would also work well with pork belly.
  • You can also add spices, chilis, herbs, ginger, lemongrass etc. to the pickled vegetable brine, but the above is the base.
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DIY Chocolate Liqueur

DIY Chocolate Liqueur

Ingredients

  • 2/3 cup cacao nibs (see notes)

  • 1 1/3 cups vodka

  • 1 1/2 cups sugar

  • 1 cup water

  • 2 teaspoons real vanilla extract

Directions

  • Combine cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
  • After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep for an additional day.
  • Strain out nibs through a sieve and then filter through coffee filter into bottle or jar you’ll use for storage.

Notes

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Nibby Chocolate Rye Muffins

Nibby Chocolate Rye Muffins

Ingredients

  • ½ cup / 60 g cornstarch

  • 3 tbsp / 20g cocoa powder

  • ½ cup /80g dark brown sugar

  • 1 cup cold water

  • 5 tablespoons unsalted butter, cubed

  • 4 ounces bittersweet chocolate (60%), broken into bits

  • 1 cup whole-grain rye flour (or spelt or whole-wheat if you prefer)

  • 2 ½ teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1/3 cup / 60g coconut oil

  • 2 teaspoons vanilla extract

  • 2 eggs

  • ½ cup / 100g natural cane sugar

  • 2 tbsp / 15 g cacao nibs (optional), to sprinkle on top

Directions

  • Preheat the oven to 350 F. Line a muffin tray with paper liners (or butter well).
  • Place the cornstarch, cocoa, brown sugar and water into a saucepan and whisk together constantly over medium heath until boiling and quite thick. Remove from the heat and whisk in the butter and chocolate until thoroughly combined.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • Add the oil, vanilla and eggs to the chocolate mixture and stir well. Fold in the sugar and continue stirring until mixture is smooth and thick. Fold in the flour mixture and stir until no clumps remain.
  • Spoon the batter into muffin liners, and sprinkle the tops with cacao nibs. Bake for 20-25 minutes, or until the tops have puffed and are dry to the touch — yet still a touch jiggly in the center . Let cool on a wire rack before serving.

Notes

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Truite aux Amandes (trout with almonds)

Truite aux Amandes (trout with almonds)

Ingredients

  • 5 trouts, about 150 to 200 g each

  • 125 g butter

  • 50 g flour

  • 75 g sliced almonds

  • 300 ml oil

  • salt and pepper

Directions

  • gut and clean the fish following the rule (?? xD)
  • coat them in fine salt and pepper stirred in a tsp of oil
  • roll them in flour
  • shake off the excess flour thoroughly and place them in a fish pan (I’m sure any kind of pan is fine xD) in which a knob of butter is sizzling, with an added dash of oil. At the contact of the butter (60g), the fish will be seared. if the oil/butter mix is hot enough, the fish won’t stick to the pan
  • when the skin is browned, reduce the heat to cook that first side. turn the trouts over and do the same for the other side.
  • butter a dish (5g) and when the cooking is over (about 10min) place the trouts on the dish
  • add the rest of the butter (60g) in the pan. when it’s foaming, add the flaked almonds in. use a back and forth motion to brown them evenly

Notes

  • recipe translated from Les Recettes de la Table Alsaciennes by my friend Quill
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Beignets de carnaval

Beignets de carnaval

Ingredients

  • 500 g flour

  • 75 g powdered sugar

  • 1 egg

  • 100 ml oil

  • 12 g active dry yeast

  • pinch of salt

  • 250 ml of milk (I used almond milk)

Directions

  • Combine all the ingredients and mix to form a smooth dough.
  • Roll the dough out until it is 1 cm high. Cut into rectangles 5 cm wide. Let rise. (How long? We don’t know!)
  • Fry at 130 degrees C or 266 degrees F (actually I’ll probably go a bit hotter) on both sides, about 8 minutes per batch.
  • Sprinkle with more powdered sugar.

Notes

  • recipe translated from Les Recettes de la Table Alsacienne
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Palets de pommes de terre ou Grumbeerekiechle (fried potato cakes)

Palets de pommes de terre ou Grumbeerekiechle (fried potato cakes)

Ingredients

  • 800g potatoes

  • 1 medium onion

  • 2 eggs

  • 100 ml oil

  • parsley, salt, pepper and nutmeg

Directions

  • Wash and peel the potatoes, then grate them with a large box grater.
  • Wrap them in a towel and squeeze to remove moisture.
  • Combine the grated potato, chopped onion, eggs, parsley, salt, pepper and nutmeg in a bowl and mix to combine.
  • Heat the oil in a large frying pan.
  • Drop large rounded spoonfuls into the oil and pat into 5mm thick cakes. Fry on both sides until golden, then remove to a paper towel lined plate before serving.

Notes

  • recipe translated from Les Recettes de la Table Alsaciennes