Recipes

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Fried Apple Hand Pies

Fried Apple Hand Pies

Ingredients

  • For Apple Pie Filling

  • 5 medium/large apples Granny Smith & Macoun

  • 3 tablespoons unsalted butter

  • 2 tablespoons brown sugar

  • 1/4-1/2 cup granulated sugar

  • 2 tablespoons lemon juice

  • 1 tablespoon cornstarch

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • For Crust

  • 1 3/4 cups plus 1 tablespoon all-purpose flour (8 ounces)

  • 1 tablespoon sugar (1/2 ounce)

  • 1 1/2 teaspoons kosher salt (half as much iodized)

  • 2 sticks cold butter, cut into half-inch cubes

  • 1/2 cup cold water (4 ounces)

Directions

  • For Apple Pie Filling
  • Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
  • Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
  • Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.
  • Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
  • For Crust
  • Sift flour into medium bowl. Whisk in sugar and salt. Cut butter into 1/2-inch cubes, no smaller, and toss in flour to break up the pieces. Roughly smash each cube flat. Stir in cold water and and knead until the dough comes together in a ball.
  • Transfer to a generously floured work surface, sprinkle with more flour, and roll into a 10 by 15 inch sheet. Fold each 10-inch side toward the middle and close the packet like a book. Fold top to bottom to make a thick block, then cut into two pieces down the middle, 5” by 7.5”.
  • Apple Hand Pies
  • Roll out your biscuit dough or pie crust on a lightly floured surface, into two ⅛-1/4-inch thick sheets. Use a pizza cutter to cut into rectangles. We’ll decide how many on stream.
  • Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.
  • Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.
  • Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
  • Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
  • Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
  • Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
  • Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
  • Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.
  • These are best served warm.

Notes

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Coq au Vin Ingredients

Coq au Vin Ingredients

Ingredients

  • For the Brown-Braised Onions

  • 18 to 24 pearl onions, peeled

  • 1 1/2 tablespoons butter

  • 1 1/2 tablespoons oil

  • 1/2 cup of brown chicken stock

  • Salt and pepper

  • 4 parsley sprigs

  • 1/2 bay leaf

  • 1/4 teaspoon thyme tied in cheesecloth

  • For the Sauteed Mushrooms

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1/2 lb fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

  • Salt and pepper

Directions

  • For the Brown-Braised Onions
  • (Use small ovenproof frying pan.) When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  • Put the pan in a preheated 350 degree oven for 40 to 50 minutes, turning them once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove the herb bouquet.
  • For the Sauteed Mushrooms
  • Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for about 4 to 5 minutes. During their saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on their surface and the mushrooms will being to brown. As soon as they have browned lightly, remove from heat.
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Brown Chicken Stock

This recipe makes more than you’ll need for Coq au Vin, but it’s fantastic. I don’t see myself making regular chicken stock very often from now on when I can have this instead. It really imparts a rich flavor to any dish.

Brown Chicken Stock

Ingredients

  • 5 pounds (2.25kg) chicken bones (see note)

  • 1 tbsp vegetable oil

  • 1 (8-ounce; 225g) yellow onion, roughly diced

  • 1 medium (4-ounce; 115g) carrot, roughly diced

  • 1 large (3-ounce; 85g) celery rib, roughly diced

  • Boiling water, for deglazing

  • 2 medium cloves garlic

  • 2 sprigs thyme

  • 1 sprig flat-leaf parsley

  • 2 tablespoons tomato paste

Directions

  • Preheat oven to 400°F with rack set in middle position. Lightly coat all the chicken parts with oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden brown, about 30 minutes.
  • Meanwhile, lightly toss onion, carrot, and celery in oil. When step 1 is complete, scatter all over and around bones and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.
  • Transfer chicken parts and roasted vegetables to a pressure cooker. Pour off and discard (or save) any accumulated fat from the roasting pan. Pour a thin layer of boiling water into roasting pan and scrape up any browned bits. Pour pan juices into pressure cooker.
  • Add garlic, thyme, parsley, and tomato paste to pressure cooker. Add enough cold water to bring level to the cooker’s max-fill line; do not let water exceed the max-fill line, even if some solids are not submerged.
  • Close pressure cooker, bring to high pressure, and cook for 1 hour and 30 minutes. Allow cooker to depressurize naturally. Open cooker and strain stock through a fine-mesh strainer; discard solids.
  • Skim the stock by either carefully ladling off the top layer of fat while stock is still hot, or, for greater ease, refrigerate stock until well chilled, then remove the solid cap of fat that lies on top.
  • Portion stock into storage containers or zipper-lock bags (if it’s been chilled, reheat it to a liquid state first), then freeze or refrigerate until ready to use.

Notes

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Coq au Vin

This recipe looks relatively simple and straight-forward. It isn’t. Break it into steps to do over several days or set aside at least 6 hours before you expect to eat just to be safe.

Coq au Vin

Ingredients

  • 3 to 4 ounce chunk of lean bacon

  • 2 tablespoons of butter

  • 2.5 to 3 pounds cut-up frying chicken

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/4 cup of cognac

  • 3 cups of red wine

  • 1 to 2 cups brown chicken stock (see recipe)

  • 1/2 tablespoon tomato paste

  • 2 cloves mashed garlic

  • 1/4 teaspoon thyme

  • 1 bay leaf

  • 12 to 24 brown-braised onions (see recipe)

  • 1/2 sauteed mushrooms (see recipe)

  • Salt and pepper

  • 3 tablespoons flour

  • 2 tablespoons softened butter

Directions

  • Remove the rind and cut the bacon into lardons (rectangles 1/4 inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
  • Saute the bacon slowly in hot butter until it is very lightly browned (over low heat). Remove to a side dish.
  • Dry the chicken thoroughly. Brown it in the hot fat in the casserole (over medium high heat).
  • Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly (over medium low heat) for 10 minutes, turning the chicken once).
  • Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match (HA! Use a long stick flame please). Shake the casserole back and forth for several seconds until the flames subside.
  • Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when pricked with a fork. Remove the chicken to a side dish.
  • While the chicken is cooking, prepare the onions and the mushrooms.
  • Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat and discard bay leaf.
  • Blend the butter and flour together into a smooth paste. Beat the paste into the hot liquid which a wire whip. Bring to the simmer, stirring and simmer for a minute or two., The sauce should be thick enough to coat a spoon lightly.

Notes

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    Yogurt Banana Bread

    Yogurt Banana Bread

    Ingredients

    • 4 cups all-purpose flour

    • 1 cup sugar

    • 0.5 cup packed light brown sugar

    • 2 teaspoon baking soda

    • 1 teaspoon salt

    • 6 very ripe, darkly specked bananas, mashed well (about 1 1/2 cups)

    • 0.5 cup plain coconut yogurt

    • 4 large eggs

    • 0.5 cup vegetable oil

    • 5 teaspoons vanilla extract

    • 2 cup chopped walnuts, pecans or chocolate chips

    Directions

    • Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray.
    • In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
    • In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan.
    • Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
    • Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to lift the bread out of the pan to slice and serve.

    Notes

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    Bok Choy with Garlic and Oyster Sauce

    Bok Choy with Garlic and Oyster Sauce

    Ingredients

    • 3 bunches baby bok choy bottom end removed

    • 3 tablespoons oyster sauce

    • 1 teaspoon granulated white sugar

    • 2 teaspoons minced garlic

    • 10 teaspoons water

    • 1/8 teaspoon ground black pepper

    • 1/4 teaspoon sesame oil

    • 3 tablespoons cooking oil

    • Salt to taste optional

    Directions

    • Combine the oyster sauce, sugar, sesame oil, and water in a bowl. Stir. Set aside.
    • Combine oil and garlic at the same time in a pan. Turn the heat to on. Cook the garlic in medium heat until it starts to turn light brown.
    • Pour the oyster sauce mixture in the pan and sprinkle some ground black pepper. Stir. Let boil.
    • Add the bok choy. Stir and cover. Cook until the sauce reduces to half. You may add some salt if needed.
    • Transfer to a serving plate. Serve with rice.

    Notes

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    PF Chang’s Lettuce Wraps

    PF Chang’s Lettuce Wraps

    Ingredients

    • 3 tablespoons hoisin sauce

    • 2 tablespoons soy sauce or tamari

    • 1 tablespoon fresh grated ginger

    • 3 cloves garlic minced

    • 1 tablespoon rice vinegar

    • 2 tablespoons water

    • 1 teaspoon cornstarch

    • 2 teaspoons sesame oil

    • 8 oz. white mushrooms minced

    • 1/4 teaspoon salt

    • 5 oz. water chestnuts drained and minced

    • 1 lb. ground pork

    • 1 tablespoon soy sauce

    • 2 tablespoons chopped fresh Thai basil

    • 2 tablespoons chopped fresh cilantro

    • 1 head lettuce

    • diced green onions for garnish

    Directions

    • First, make the sauce. Place all the ingredients for the sauce into a small bowl. Whisk until the corn starch has dissolved and then set aside.
    • Next, cook the ground pork. Heat a large skillet over medium/high heat and add the sesame oil. When the oil is fragrant, add the mushrooms to the pan and season them with salt. Sauté the mushrooms for 5-7 minutes so that the moisture is released from the mushrooms and then cooks off a bit.
    • Add the water chestnuts to the pan and toss them with the mushrooms and cook for an additional 2 minutes. Remove the mushrooms and water chestnuts from the skillet and set aside.
    • Place the skillet back over the heat and add the ground chicken. Break it up into small pieces with a spatula and cook the chicken over medium/high heat. Add the soy sauce to the skillet and mix with the chicken. Cook the ground chicken for 5-6 minutes or until fully cooked.
    • Add the mushrooms and water chestnuts back to the skillet and toss with the chicken.
    • Next, pour the sauce over all of the ingredients and toss the sauce with all of the ingredients. Heat the mixture over medium/high heat. Bring the sauce to a gentle boil and allow the sauce to simmer for 2-3 minutes until thickened.
    • Once the sauce has thicken remove the skillet from the heat and fold in Thai basil and cilantro. Serve the chicken mixture inside of the lettuce wraps with sliced green onion for garnish.

    Notes

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    Roasted potatoes

    Roasted potatoes

    Ingredients

    • 1 pound small new potatoes, any color, halved if large

    • 2 tablespoons olive oil

    • Salt and pepper

    • 1 tablespoon dried rosemary

    Directions

    • Prepare a sheet pan with aluminum foil (if desired) and preheat oven to 425 degrees Fahrenheit.
    • Toss the potatoes with the olive oil, then add the salt, pepper and rosemary and toss to combine.
    • Spread the potatoes in a single layer and roast for 25 minutes or until they yield easily when pierced with a fork.
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    Sirloin Steaks

    Sirloin Steaks

    Ingredients

    • 2 small 2” thick sirloin steaks

    • Salt & Pepper

    • Olive oil

    • 8 tablespoons butter

    • Rosemary

    • 2 cloves crushed garlic

    Directions

    • Salt the steaks about an hour before cooking and let it sit out to come to room temperature. These are thick cuts, so go a little heavier than you usually would.
    • Season with crushed black pepper and rub lightly with olive oil about 10 minutes before cook time.
    • Sear the edges first. Then cook 5 minutes each side, which should get you close to temperature: 135-137 degrees Fahrenheit.
    • Add a stick of butter, rosemary, and a few cloves of crushed garlic in the pan with the steak drippings. Spoon over the steak once it melts down.
    • Once your steaks are at temp, remove from the pan. Add some red wine to the pan with the drippings and let it reduce for a sauce if you like. Thicken to liking and strain.

    Notes

    • I had frozen compound butter to use up and chimichurri sauce left over from a chicken dish earlier in the week so I used that for a sauce instead of doing the reduction.
    • recipe from our friend SerraTheBoneDaddy
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    Chocolate Swiss Meringue Buttercream

    Chocolate Swiss Meringue Buttercream

    Ingredients

    • 1 cup or 8 oz of egg whites from about 8 eggs

    • 1 3/4 cups or 12 oz sugar

    • 1/2 teaspoon kosher salt

    • 1/4 teaspoon cream of tartar

    • 5 sticks of butter, room temperature

    • 8 oz dark chocolate, melted and cooled

    Directions

    • Fill a 3-quart pot with 1 1/2 inches of water and place over medium-low heat.
    • In the bowl of a stand mixer, combine egg whites, sugar, salt and cream of tartar. Place over steamy water, stirring and scraping constantly with a spatula until thin, foamy and 175 degrees on a digital thermometer, about 10 minutes.
    • Transfer to a stand mixer fitted with the whisk attachment and whip on high until glossy, thick and quadrupled in volume, about 5 minutes.
    • Reduce speed to medium and continue whipping until the bowl feels cool to the touch.
    • Add butter a tablespoon at a time, waiting about 5 seconds between each addition. As the frosting comes together, you can add a little more of the butter at a time. Once the butter is all incorporated, add the melted and cooled chocolate.

    Notes

    The temperature of the ingredients is very very important. The butter MUST be room temperature and the eggs MUST cool completely prior to incorporating the butter or it will be a mess. And the chocolate has to be warm enough to be melted but not warm enough to melt the butter. Also there may be a stage when the whole thing looks curdled and weird and awful. Just keep whipping and it will come back together. One of the reasons the too-sweet frosting is popular is it’s easy: just powdered sugar and butter. This one has a bit of a learning curve.