Tonnato Sauce

NYTimes

Of all the varieties of canned salmon on the market, Mr. Greenberg said, wild sockeye from Alaska is the best choice if you can find it.

From a cook’s perspective, canned salmon can be used in pretty much any dish you’d open a can of tuna for. And its pinkness perks up salads, sandwiches and sauces — like this velvety, pungent riff on a tonnato, which I made over the weekend.

No matter what kind of canned fish you have (tuna, salmon or even sardines), making tonnato sauce is easy: You just throw everything into the blender, and whirl until smooth. For 

one can of fish (3 to 6 ounces), I add about 

1/4 cup mayonnaise or plain yogurt for creaminess, and 

2 or 3 tablespoons good olive oil to thin it out. (Do this gradually. You can add more at the end to get the right consistency.) Then, for flavor, 

add a tablespoon of capers or olives, a 

garlic clove, a couple of anchovies if you like them, and a 

squeeze or two of lemon juice (also to taste). That’s it. Because of the capers, it probably won’t need 

salt, but taste it and adjust as you like.

If your salmon is canned with the bones and skin, leave them in or take them out as you like. They will disappear in the blender, though you might need a little extra oil to smooth things out. You can also buy boneless, skinless canned salmon, but it’s more expensive.

Traditionally, tonnato is served dolloped over rosy slices of poached veal. But I love it spooned onto steamed or raw vegetables, where its richness and pungency are a great contrast to  fennel or cucumbers, steamed broccoli or cauliflower, or the juicy freshness of sliced tomatoes. For a heartier dish, it’s also excellent on boiled or roasted potatoes.

German Chocolate Cream Cheese Brownies

Set everything out to come to room temperature

Melt 1  - 4 oz bar of German chocolate
with 3  T. butter -- set aside to let cool

In another bowl - med sized
cream 2 T butter
and 3 oz cream cheese
gradually add
1/4 c sugar - beat until fluffy
Blend in 1 egg
1 T flour
1/2 tsp vanilla
set aside

In a larger bowl beat 2 eggs until light colored
slowly add 3/4 c sugar - beat until it thickens
Add 1/2 c flour
1/2 tsp baking powder
1/4 tsp salt

Blend in chocolate mixture
and 1 tsp vanilla + 1/4 tsp almond extract
1/2 c chopped nuts

Grease and 8x8 or 9x9 inch pan
Pour half of choc mixture in pan - top with cream cheese mixture
and then the other half of the chocolate mixture.
Zigzag through the three layers to marble the batter.

Bake 35-40 min  at 350

Vegetables

One Pan Cabbage and Bacon

• 6 ounces bacon
• 16 ounces green cabbage
• 2 tablespoons butter
• Salt and pepper, to taste

1. Slice the cabbage and bacon into small, bite-size pieces.
2. Add the bacon to a pan over medium heat and cook until the bacon is rendered and crispy.
3. Add the cabbage and butter to the pan, seasoning with salt and pepper. Fry the cabbage until golden and slightly soft.
4. Serve in a bowl with the pan drippings.

Salmon / Mac&Cheese

1. 
   
2. • 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
   •  Kosher salt and black pepper
   • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
   • 1 blood orange, mandarin orange or regular orange, thinly sliced
   • 6 sprigs thyme, rosemary, oregano or marjoram (optional)
   • 1 ½ cups olive oil
   • 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
   •  Flaky sea salt, for serving
3. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
4. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
5. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
6. 
   
7. ***************
8. Mac & Cheese in one pan
9. • 2 tablespoons unsalted butter
   •  1 cup cottage cheese (not low-fat)
   •  2 cups milk (not skim)
   •  1 teaspoon dry mustard
   •  Pinch of ground cayenne
   •  Pinch of ground nutmeg
   •  1/2 teaspoon kosher salt
   • ¼ teaspoon black pepper
   •  1 pound sharp or extra-sharp Cheddar, grated
   •  1/2 pound elbow pasta, uncooked
11. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
12. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
13. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
14. (Salty - use cream or half and half - never 2% - mixin the morning and let it sit and it will cook faster)

Pancakes & Waffles

Sour Cream Pancakes - 1 - from MelsKitchenCafe.com

•  3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
•  2 tablespoons granulated sugar
•  1 1/2 teaspoons baking powder
•  3/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 1/2 cups sour cream
•  1 1/2 cups milk
•  3 large eggs
•  6 tablespoons butter, melted (see note)

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the sour cream, milk, eggs and butter.
• Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
• Let the batter rest while prepping the griddle.
• Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).

***************

Sour Cream Pancakes 2 -- from HerCupOfJoy.com

• 1½ cup all-purpose flour
• 1 cup milk
• ½ cup sour cream
• 1 egg, slightly beaten
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt

• Whisk together the egg, sugar, milk, sour cream, butter and vanilla extract.
• Combine the flour, baking powder, baking soda and salt in an separate bowl.
• Add the flour mixture to the liquid mixture and whisk together until no large clumps remain. Let the batter sit for 15 minutes. You can even refrigerate it overnight and cook the next morning.
• Heat a nonstick pan on medium/low heat. Spray with oil or melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on each side.
• Serve immediately. Garnish with fresh fruit or just a simple drizzle of sticky maple syrup!

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Pannekoeken
Melt 2 T butter in a pyrex dish
Beat eggs (lightly)
stir in 1 c flour + 2 T sugar + 1/2 tsp salt
gradually stir in 1 c milk
pour into pan
bake 400F - 15 min
Turn down to 325F  - 40-45 min - until golden

Watkins Dutch Apple Pancake
Mix 4 eggs + 3/4 milk + 3/4 c flour + 1 T sugar + 1/4 t salt +
Batter will be thin and lumpy
Melt 2 T butter in 10" pie plate - tilt to butter dish
Bake 425F for 20 min - or until set
Do not open oven during baking

Apple filling
5 apples pared and sliced + 2/3 c sugar + 1/4 tsp cinnamon + 1/8 tsp nutmeg
Heat 1/3 c butter + 1 T lemon juice +1 tsp grated lemon zest
Saute apples 3-5 minutes
Pour over pancake when it comes out of oven

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Waffle of Insane Greatness

1 c flour
1/3 c cornstarch
3/4 tsp BP
1/4 tsp soda
1/2 tsp salt
2 tsp sugar

1/2 c milk + 1/2 c cream
1/3 c oil
1 egg
1 tsp vanilla

Sift dry ingredients together
Add wet ingredients by hand until mixture is smooth
Let batter rest for 30 minutes

A modified version of the one you find when you Google the title.
From  inncuisine.com

Basic Chicken

Poached breasts

Quick breasts in the oven

NYTimes roast whole

Vinegar chicken w olives (NYT)

Keto nuggets

POACHED CHICKEN BREASTS (for chicken salad, etc)

Start with 4 cups of cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a sauce pan. (This ratio of water-to-meat is important; larger breasts will take longer to cook, and smaller breasts will overcook more quickly. And if you want to cook more chicken, add another 2 cups of water per breast.) Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.

Season the water with 3½ tsp. of kosher salt. This might seem like a ton of salt, but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like...chicken. (But in a good way!)


Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.

Once the chicken breasts register an internal temperature of 150° on the ol' instant read thermometer, remove them from the water. This will usually take about 5-10 minutes, but remember that it all depends on how large or small the chicken breasts are. Always check sooner than later if you're not sure—you can always cook them longer, but you can't uncook them.

Once you’ve removed them from the water, let them rest on a cutting board for at least five minutes. Then slice them up and throw them over rice, in a salad, or onto your grand aioli platter. Whatever you choose, you’ll be adding the best possible poached chicken breast you’ve ever cooked into the mix.

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QUICK CHICKEN BREAST IN THE OVEN

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)

To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

https://www.gimmesomeoven.com/baked-chicken-breast/

NYTIMES ROAST CHICKEN
INGREDIENTS

• 1 small lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon chopped rosemary, plus 4 sprigs
•  Large pinch of red-pepper flakes, plus more for serving (optional)
• 1 (3 1/2- to 4-pound) whole chicken, patted dry
•  Extra-virgin olive oil, for drizzling
• ⅓ cup finely grated Parmesan

PREPARATION

1. Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
2. Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
3. Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
4. Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

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Vinegar Chicken With Crushed Olive Dressing

by ALISON ROMAN

Time: 40 minutes

Yield: 6 servings

https://cooking.nytimes.com/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing

INGREDIENTS

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Heat oven to 450

toss chicken with turmeric, 2 T olive oil, salt and pepper on a baking sheet

put chicken skin side up and pour vinegar around

bake without flipping for 25-30 min until deep brown

meanwhile combine olives, garlic, 4 T oil, 2 T water, salt and pepper in small bowl

once chicken is cooked remove to serving dish

pour mixture on to baking sheet and combine with juices and bits - pour over chicken and serve

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Keto Chicken Nuggets
Heat oven to 450F
Mix 3/4 c almond meal
3/4 tsp salt
1 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
cut 1 lb boneless chicken thighs into nuggets
dip in egg white
roll in coating mix
place on oiled cookie sheet
bake 10 min - flip - bake another 10 min

Italian Cream Cake

SERVES 8 TO 10

Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes. Watch carefully and stir occasionally to prevent burning.

INGREDIENTS

1 1/2 cups sweetened shredded coconut, toasted
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
2 1/2 cups (10 ounces) cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, cut into 12 pieces and softened
4 tablespoons vegetable shortening, cut into 4 pieces
1 3/4 cups (12 1/4 ounces) sugar
5 large eggs, room temperature
2 cups (8 ounces) pecans, toasted and chopped

Frosting  (or a cream cheese frosting with vanilla and almond extract )
12 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
1/2 cup cream of coconut
1/2 teaspoon vanilla extract
pinch salt
16 ounces cream cheese, cut into 8 pieces and softened

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.

2. Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.

3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

4. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.

5. When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.)

Wraps

I like the low-carb Mission tortillas.
They make a smaller flour version - the larger burrito sized ones are only available in whole wheat and not available at every place that sells Mission tortillas. In Des Moines, I only find the large whole wheat ones at HyVee. The smaller flour tortillas are everywhere.

They generally taste better if they have some time to mellow. Some of them are better if they are heated up in a microwave or toaster oven. But, they are also fine at room temperature.

Add greens if it sounds good

Chicken salad - celery, onion, cranberries, grapes or apple

Chicken - cheese, bacon, lettuce, tomato, avocado, honey mustard

Chicken - greek- feta, lettuce tomato, olives, italian dressing

Chicken - Buffalo - blue cheese, celery, lettuce

Barbecue - chicken or beef, cheese, sauce, onion

Turkey - cheddar, bacon, ranch 

Bacon - BLT w/ cream cheese

Mexican- beef, bean, velvet, ave, onion, salsa, lettuce, ave

Ham- Swiss, lettuce onion

Ham-salami-pepperoni-provalone-onion-peppers-oregano-balsamic

Corned beef- swiss, kraut, 1000 island

Pastrami

Tuna - celery, onion, grated cheese, sweet relish

Seafood salad - lettuce, onion, tomato

Ham salad

Cuban- pork, ham, swiss, pickle, onion, poupon

Pulled Pork- cabbage, plum sauce

Thai Shrimp

Roast beef- cheese, horseradish

Leftover meatloaf

Better warmed:

Meatballs, sauce, cheese

Calzone

********A similar list - need to edit this post

BLT w/ cream cheese, mayo

BLT w/ avocado, mayo

Chicken salad - celery, onion, cranberries, apple or grapes

Mexican - beef, bean, cheese, onion, avocado, salsa, lettuce, tomato

Chicken, cheese, bacon, lettuce, tomato, avocado, honey mustard

Greek - chicken, feta lettuce, tomato, olives, Italian dressing

Meatballs - sauce and cheese

Gyro meat - lettuce, tomato, feta, onion, Italian dressing

Barbecue - chicken or beef with cheese, onion, sauce

Seafood salad

Ham - swiss, lettuce, onion, mustard

Pulled pork, cabbage,, plum sauce

Roast beef - horseradish - cheese, lettuce, tomato

Pastrami

Corned beef, swiss cheese, 1000 island dressing, sauerkraut

Ham, salami, pepperoni, provolone, onion, tomato, lettuce, balsamic, pickled peppers

Turkey, cheddar, bacon, ranch dressing

Cuban - pork, ham, swiss, pickle, onion, poupon

Ham salad

Egg salad

Buffalo chicken - cheddar, mozzarella, buffalo sauce

Meatloaf

Thai shrimp - 1/4 c oil / 2 T soy sauce/ 1 tsp fish sauce / 1 tsp chili garlic sauce / 1/2 lime

romaine / cherry tomatoes / peppers / onion / cilantro / peanuts

Biscuits

1. • ½ cup cold whole milk
   • ⅓ cup whole milk Greek-style yogurt (preferably 5% milk fat)
   • 2 level cups all-purpose flour, plus more for dusting
   • 1 tablespoon baking powder
   • ¼ teaspoon baking soda
   • 1 teaspoon kosher salt
   • 1 cup/225 grams unsalted butter, frozen (2 sticks; you will not use all of it)
   PREPARATION
   1. Adjust an oven rack to the center position and heat oven to 425 degrees. In a small bowl, whisk together milk and yogurt; place in refrigerator until ready to use.
   2. In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.
   3. Place a large plate or small rimmed baking sheet on top of a kitchen scale and zero the scale. Remove the butter from the freezer and unwrap it. Using a flat, open hand, position the butter lengthwise against the large holes of a box grater. Grate as much butter as you can without grating your fingers or hand until you have a total of 5 ounces/140 grams grated frozen butter.
   4. Immediately transfer the grated butter to the large bowl with the flour mixture and toss gently with your fingertips until the butter is thoroughly coated in the flour mixture and no clumps of butter remain.
   5. Add the refrigerated milk-yogurt mixture to the large bowl and fold the mixture until it forms a very rough, shaggy ball. Dump the mixture out onto a generously floured countertop and, dusting with more flour as needed to prevent sticking, knead four to five times until dough just holds together. Flatten into a rough 4-inch square with your hands.
   6. Using a rolling pin, roll the mixture out into a rough 12-inch square, flouring generously as needed to prevent the dough from sticking to the counter or the rolling pin. Using a bench scraper, fold the sides of the square across the center in thirds like a business letter. Flatten gently with your hand, then fold the top and bottom thirds into the center to form a rough 4-inch square. Flatten the square out with your hands.
   7. Roll the square out into a 12-inch square again. Starting at the bottom edge, roll the dough up like a jelly roll into a tight log. Lay the log seam-side down, then press into a rough 3-by-12-inch rectangle. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles). Transfer the triangles to a parchment-lined baking sheet, spacing them out evenly.
   Melt 3 tablespoons of the remaining butter and brush it over the tops of the biscuits. Bake until golden brown and puffed, 16 to 20 minutes. Remove biscuits from oven and brush the tops with a little more melted butter. Allow to cool slightly, then serve. From NYTimes

Pumpkin Pie Custard

• 1/2 cup skim milk  (I would use whole - or half and half)
•  1 whole egg
•  1 1/2 egg whites (strange - I'd use two eggs)
•  2 1/2 tablespoons granulated sugar (sugar substitute - 2 T granular and 1/4 tsp stevia should work)
•  1 heaping teaspoon cinnamon
•  1/4 teaspoon ground ginger
•  1/4 teaspoon ground nutmeg
•  1 teaspoon vanilla extract
•  1/8 teaspoon salt
•  1/2 cup pureed pumpkin
•  3 tablespoons pure maple syrup, divided (optional - if you want to cut the carbs)

1. Preheat oven to 325 degrees. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. 
2. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins.
3. Place ramekins into baking dish and fill with boiling hot water until 1/4 of the side of the ramekins are covered.
4. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in refrigerator. These tasted delicious cold or heated slightly in the microwave!
5. I completely disagree with the amount of time these would need - and I would not cook them until there was no more wiggle. I'd use the knife test - it should be clean when pierced half way between center and edge of ramekin. The center will finish cooking after you take it out. Or if you want to be cautious - bake til knife inserted in center comes out clean. *Jiggle* is so subjective. There is jiggle when you slosh around a liquid - but there can be a tiny bit of jiggle left in a custard that is cooked - yet still silky smooth and not turned to rubber.

It says 3 servings - but does not say what size ramekins. You could always make it in one dish. If you go with 3 ramekins, you'll have to guess what size and adjust cooking time. The time will vary depending on how deep the liquid is in the ramekin.

If you want to see directions - here is the link.

https://www.abeautifulplate.com/great-comfort-food/

Biscuits/Scones/Tortillas

Biscuits
2 1/2 c flour
1 T BP
1/2 tsp salt
1/4 c sugar
8 T butter
2/3 c milk
425 F -- 12 min

Cinnamon Rolls

Coming soon:  Jean's dough recipe

Caramel smear - from Younkers Tea Room
(double batch)
Smear this over the bottom of 10x15 pan
1/3 c butter, melted
1 c packed brown sugar
1/4 c light corn syrup
3/4 tsp cinnamon
1/4 tsp salt
Stir til smooth

Cinnamon spread - from Younkers Tea Room
(double batch)
Spread half over the dough -- 24x6-in and 1/8-in thick
3/4 c packed brown sugar
1 T cooking oil
1 T light corn syrup
1/2 tsp cinnamon

Personally -- I would use more cinnamon.

Younkers dough
Combine 2 c flour and 1 pkg dry yeast - set aside
Heat - to 120-130 degrees
1 c milk
1/3 c sugar
1/3 c butter
1/2 tsp salt

Add milk + 2 eggs to dry mixture
Beat with electric mixer for 3 minutes
Stir in as much of remaining flour (2-2.5 cups) as you can with a wooden spoon
Knead 3-5 min - or use a food processor
Let rise til double - 1 hr

Punch down, divide in half, let rest 10 min
Assemble - 1 in slices - from a 24-in roll -
Bake 350 - 20-30 min
Let cool 5 min
Invert onto another 10x15 pan
Recipe says you get 40 rolls -

Jackie's Pot Roast

Yankee Pot Roast

2-4 lb roast  (sirloin roast)
olive oil or butter for browning
1 jar - 5 oz prepared horseradish
4 potatoes peeled and halved
4-6 carrots peeled and halved
2 white onions halved
1 envelope Schilling pot roast seasoning
1 c water

Cut pieces of meat so they fit in bottom of crock pot
Brown the meat
Put into crock pot and cover with horseradish
Tuck onion halves around the roast
Mix seasoning with water and pour in bottom of crock pot
Layer potatoes on top of roast and carrots on top of potatoes
Cook on high - 4-6 hours

Or stack everything in a cooking bag.

Pancakes and Waffles

Pannekoeken
Melt 2 T butter in a pyrex dish
Beat eggs (lightly)
stir in 1 c flour + 2 T sugar + 1/2 tsp salt
gradually stir in 1 c milk
pour into pan
bake 400F - 15 min
Turn down to 325F  - 40-45 min - until golden

Watkins Dutch Apple Pancake
Mix 4 eggs + 3/4 milk + 3/4 c flour + 1 T sugar + 1/4 t salt +
Batter will be thin and lumpy
Melt 2 T butter in 10" pie plate - tilt to butter dish
Bake 425F for 20 min - or until set
Do not open oven during baking

Apple filling
5 apples pared and sliced + 2/3 c sugar + 1/4 tsp cinnamon + 1/8 tsp nutmeg
Heat 1/3 c butter + 1 T lemon juice +1 tsp grated lemon zest
Saute apples 3-5 minutes
Pour over pancake when it comes out of oven



Ruth Reichl's Pancakes

1/4 c melted butter

whisk 1/2 c milk with 1 egg

add butter

sift and add

1/2 cup flour

2 tsp BP

2 tsp sugar

1/2 tsp salt

Beef Jerky & Brining

Beef Jerky
2 lb flank steak (or anything else) cut into 1/4 in strips
Put meat in freezer for bit for easier slicing

10-12 oz Kikoman soy sauce
6 shakes garlic powder
6 shakes Worcestershire sauce

Marinate meat in glass dish 2-3 hours or overnight
Drain - cook on rack - not touching
200F 6 hours - watch it so it does not get too dry
Put a wooden spoon in the door so it is not shut tight and moisture can escape

Brining
amazingribs.com  -- dry brining

Tenderloins / Salted Steak / Ribs

Recipes for both beef and pork tenderloin
Recipe for salted steak (to cut up for street tacos)
In the comment section are recipes for oven baked ribs.


EASY BAKED PORK TENDERLOIN

Preheat oven to 400

Grease a large baking dish

Pierce tenderloin all over with a fork

Rub oil on all sides of meat

Whisk together

2 tsp italian seasoning

1 tsp each - garlic powder, cumin, salt chili powder

1/2 tsp smoked paprika

1/4 tsp pepper

Whisk together, sprinkle on all sides of tenderloin and pat it onto the meat

Place in baking dish

Drizzle with 2-3 T fresh lemon, lime or orange juice

Bake 25-35 minutes until outside is browned

Cook to 145F - with a thermometer

Spoon juices over meat.

Allow to rest for 5-10 min

Slice into 1-in pieces

Garnish with fresh cilantro

BEEF TENDERLOIN

Food Network - really easy

Preheat to 500

4-5 pound filet - trimmed and tied

2 T butter

1 T kosher salt

1 T ground pepper

Place beef on sheet pan, pat the outside dry with paper towels.

Spread butter on meat with hands.

Sprinkle with salt and pepper.

Roast 22 minutes for rare

25 minutes for medium rare

Remove, cover with foil and lat rest for 20 minutes

Byerly's

Preheat to 425

2-4 whole tenderloin on rack.

Brush with oil

Use thermometer

Roast 35-40 min for rare -- to 135F

40-50 min for med to 150F

Let rest, covered with foil, for 10 min

3-4 servings per pound

Keith/Dick/Kent (Butchers)

preheat to 475

turn down to 350F roast 15 min - rest 15 min

or

1/2 hr before roasting - rub with oil, salt, pepper, Lawrey's

Sprinkle with flour

Preheat pan in oven to 450F

Flip meat onto hot pan - it will sizzle

roast 10 minutes

Lower to 300F for 15 min

Let it rest

SALTED STEAK

1.25 to 1.5 inch thick steak (filet, sirloin, rib eye, porterhouse, t-bone, NY strip)

The more fat in the steak - the faster the salt will work.

Sprinkle 1/2 - 1 tsp kosher salt PER SIDE

For every inch of steak thickness, let sit at room temperature for 1 hr,

Less than 1-in thick steak - 30-45 min

1-in thick - 1 hour

1.25 thick - 1 hr-15 min

If you do not have enough time - up the salt

If you have to leave it longer, reduce the salt

To salt overnight - use half the amount of salt

Rinse salt off, pat dry

Season with fresh ground pepper - no more salt

RIBS -- click on the comments

Keto Mac and Cheese

• 2 pounds frozen cauliflower florets
• 1 cup heavy whipping cream
• 4 ounces cream cheese, cubed
• 8 ounces cheddar cheese, shredded
• 1 teaspoons Dijon mustard
• 1 teaspoon turmeric
• ½ teaspoon garlic powder
• Salt and pepper to taste

Bring cream to simmer

whisk in cream cheese

mix in 6 oz of grated cheese and save 2 oz

stir til smooth

add everything else

stir til smooth

add cooked cauliflower - well drained

top with saved cheese