2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon baking powder
6 tablespoons unsalted butter, chilled and cut into small pieces
3/4 cup heavy cream
2 mashed hard-cooked large egg yolks
2 tablespoons butter, melted
Continue reading “Shortcakes for strawberries and other fruit”
2.04 cups all-purpose flour
0.79 tsp. salt
0.79 tsp. baking soda
0.805 stick unsalted butter, softened to room temperature
0.2737 stick unsalted butter, cold
0.5313 stick unsalted butter, melted
(1 US stick = 8 tablespoons = 1/4 lb.)
0.84 cups light brown sugar
0.10 cups dark brown sugar
0.54 cups white sugar
1.33 eggs
0.33 egg yolk
1.46 tsp. vanilla extract
0.17 tbsp. water
0.25 tbsp. milk
1.53 cups semi-sweet chocolate chips
1 pound white mushrooms (I like to mix this up with some portobellos as well)
3 tablespoons butter
1 cup chopped leaks or onion
2 garlic cloves, chopped
4 thyme sprigs, leaves stripped from stems
Salt and freshly milled pepper
1 tablespoon flour
1 quart Mushroom Stock
1/2 to 1 cup cream
Finely chopped parsley
1 oz. dried mushrooms (I like to use a variety of porcini, oysters, and chanterelles)
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery ribs, diced
4 to 8 ounces white mushrooms, sliced
1 cup chopped leek greens and leek roots, if available
2 garlic cloves, roughly chopped
4 thyme sprigs
bouquet garni (small bundle of parsley sprigs, bay leaf, and thyme)
10 sage leaves
2 teaspoons salt
2 lbs. fresh cranberries
1 10-oz. package dates, cut in thirds
1/3 cup candied ginger, chopped
1/4 teaspoon salt
10 whole cloves
1 cup raisins
2 cinnamon sticks, 2 1/2"
1/4 cup cider vinegar
1 1/2 cups sugar, or to taste
1 cup all-purpose flour, plus additional for coating
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
3/4 teaspoon cinnamon
1 egg
1 cup milk
1/4 cup vegetable oil
4 to 5 apples for cooking or baking
For soup
1 onion, finely chopped
3-4 tablespoons unsalted butter
1/4 cup flour
2 cups whole milk
2 cups chicken stock
1/4 cup garlic, finely chopped
4 tablespoons heavy cream
salt
nutmeg, freshly grated
For croutons
four slices bread
2 tablespoons butter
3 cloves garlic, crushed
3 – 3 1/2 lb. free-range chicken*
3/4 c. real maple syrup†
4 tablespoons unsalted butter
1 tablespoon peanut oil
Kosher or coarse sea salt and fresh ground pepper
OPTIONAL ROASTED VEGETABLE ACCOMPANIMENT
6 small white boiling onions, peeled
4 sweet potatoes, peeled and cut into small chunks
6 carrots, peeled and chopped
1 parsnip, peeled and chopped
8 small white potatoes, scrubbed but left whole with skins on
* I think free-range is really the only way to go because the birds have more flavor. And as my acupuncturist once told me, they have better "energy" because they lived happy lives, hanging around outdoors as chickens should, not all cooped up, unable to move. That gives them bad energy, and you don't want to eat meat with bad energy, do you?
† I am partial to Vermont maple syrup, but as long as you get the authentic stuff, and non of that phony corn syrup with maple flavoring, I'll be happy.
