april recipes
a list of links I’ve used this month…
hollandaise saucegrapefruit popsiclesjalapeno popper dip (use 3-4 diced jalapenos)pineapple upside down cakechicken adobo (add salt, brown sugar)sauteed greens with bacon and garlicrice puddingsugarfree chocolate almond tortesquash casserolefish packetsramen with bacon and asparagussmoky corn chowderchicken satay with peanut sauce
May 1, 2014
pecan, apple, and buttermilk pies
for Eva’s wedding
pecan pie
1 cup sugar1 cup light corn syrup1 tsp vanilla extract1 tsp salt1/4 tsp cinnamon4 eggs, beaten1 stick salted butter2 cups pecans, chopped
Preheat oven to 350. Beat sugar, corn syrup, vanilla, salt, and cinnamon. Add eggs, and beat until smooth. Melt butter over medium heat, and brown for 4-5 minutes. Slowly add to sugar mixture. Stir in chopped pecans, and pour into pie crust. Bake for 50-60 minutes, or until filling is set. Cool for 3-4 hours before slicing. 
apple pie
8 cups peeled, sliced Braeburn apples3/4 cup brown sugar1 tsp cinnamon1/4 tsp salt1/2 tsp nutmeg2 tbsp lemon juice2 tbsp boiled cider3 tbsp flour
Preheat oven to 425. Combine apples, sugar, salt, cinnamon, nutmeg, lemon juice, and boiled cider in a bowl, and microwave for 5 minutes. Stir in flour, and pour into pie crust. Combine 1/2 cup sugar, 1/2 cup flour, and 1 stick cold unsalted butter into a loose crumb, and sprinkle on top. Wrap in parchment or paper bag. Bake for 1 hour. Let stand for at least 30 minutes before serving. 
buttermilk pie
2 cups sugar1 stick butter, softened4 tbsp flour3 eggs, beaten1 cup buttermilk1 1/2 tsp vanilla
Preheat oven to 325. Cream butter, sugar, and flour. Add eggs, buttermilk, and vanilla, and beat until smooth. Pour into pie crust, and bake for 1 hour until set. 
May 1, 2014

pecan, apple, and buttermilk pies

for Eva’s wedding

pecan pie

1 cup sugar
1 cup light corn syrup
1 tsp vanilla extract
1 tsp salt
1/4 tsp cinnamon
4 eggs, beaten
1 stick salted butter
2 cups pecans, chopped

Preheat oven to 350. Beat sugar, corn syrup, vanilla, salt, and cinnamon. Add eggs, and beat until smooth. Melt butter over medium heat, and brown for 4-5 minutes. Slowly add to sugar mixture. Stir in chopped pecans, and pour into pie crust. Bake for 50-60 minutes, or until filling is set. Cool for 3-4 hours before slicing. 

apple pie

8 cups peeled, sliced Braeburn apples
3/4 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
2 tbsp lemon juice
2 tbsp boiled cider
3 tbsp flour

Preheat oven to 425. Combine apples, sugar, salt, cinnamon, nutmeg, lemon juice, and boiled cider in a bowl, and microwave for 5 minutes. Stir in flour, and pour into pie crust. Combine 1/2 cup sugar, 1/2 cup flour, and 1 stick cold unsalted butter into a loose crumb, and sprinkle on top. Wrap in parchment or paper bag. Bake for 1 hour. Let stand for at least 30 minutes before serving. 

buttermilk pie

2 cups sugar
1 stick butter, softened
4 tbsp flour
3 eggs, beaten
1 cup buttermilk
1 1/2 tsp vanilla

Preheat oven to 325. Cream butter, sugar, and flour. Add eggs, buttermilk, and vanilla, and beat until smooth. Pour into pie crust, and bake for 1 hour until set. 

Mar 14, 2014

music

Mar 14, 2014

Japan 2004

paella
time consuming but worth it
1 small onion, diced1/2 red bell pepper, diced1/2 carrot, grated3 cloves garlic, minced2 tomatoes, diced with seeds2 cups chicken broth1/2 tsp saffron1 tsp baking powder1/8 tsp cayenne pepper3 parts chicken, with skin1/2 andouille sausage, sliced1/2 lb shrimp, peeled1/2 cup Spanish ricesalt, pepperlemon wedges and parsley, for garnish
Preheat oven to 375. Slowly caramelize onions, pepper, carrot, and garlic over low heat for 30 minutes-1 hour. Add tomatoes and cook for another 30 minutes until thickened. Remove from heat. Bring chicken broth and saffron to simmer, and gently poach shrimp. Remove shrimp and set aside, but keep broth on low. In dutch oven, sear chicken on both sides, about 3 minutes. Remove and set aside. Brown andouille. Add sofrito and rice, and season with salt. Saute for about 2 minutes. Add remaining broth and bring to a boil. Tuck chicken into rice mixture, and cover. Bake for 10-15 minutes. Remove cover, and bake for an additional 10-15 minutes, until liquid has evaporated. Remove from oven and top with poached shrimp. Garnish with lemon wedges and parsley if desired. 
Mar 14, 2014

paella

time consuming but worth it

1 small onion, diced
1/2 red bell pepper, diced
1/2 carrot, grated
3 cloves garlic, minced
2 tomatoes, diced with seeds
2 cups chicken broth
1/2 tsp saffron
1 tsp baking powder
1/8 tsp cayenne pepper
3 parts chicken, with skin
1/2 andouille sausage, sliced
1/2 lb shrimp, peeled
1/2 cup Spanish rice
salt, pepper
lemon wedges and parsley, for garnish

Preheat oven to 375. Slowly caramelize onions, pepper, carrot, and garlic over low heat for 30 minutes-1 hour. Add tomatoes and cook for another 30 minutes until thickened. Remove from heat. Bring chicken broth and saffron to simmer, and gently poach shrimp. Remove shrimp and set aside, but keep broth on low. In dutch oven, sear chicken on both sides, about 3 minutes. Remove and set aside. Brown andouille. Add sofrito and rice, and season with salt. Saute for about 2 minutes. Add remaining broth and bring to a boil. Tuck chicken into rice mixture, and cover. Bake for 10-15 minutes. Remove cover, and bake for an additional 10-15 minutes, until liquid has evaporated. Remove from oven and top with poached shrimp. Garnish with lemon wedges and parsley if desired. 

strawberry peach pie
good for peach and plum combinations
2 pie crusts1 lb strawberries, sliced2 lb peaches, peeled and sliced1/2 lemon, juiced1/3 cup white sugar1/3 cup brown sugar1/8 tsp cinnamon, nutmeg, salt2 tbsp tapioca, ground
Preheat oven to 425. Toss fruit with lemon juice. Mix sugars, spices, and tapioca in bowl until well combined. Add fruit and stir until evenly coated. Pour into pie crust. Roll out second crust and cut for lattice. Brush lattice with milk, and sprinkle with sugar. Bake at 425 for 20 minutes until crust is beginning to brown. Reduce heat to 375 and bake for another 30-40 minutes. Cool for 3 hours at room temperature before serving. 
Mar 14, 2014

strawberry peach pie

good for peach and plum combinations

2 pie crusts
1 lb strawberries, sliced
2 lb peaches, peeled and sliced
1/2 lemon, juiced
1/3 cup white sugar
1/3 cup brown sugar
1/8 tsp cinnamon, nutmeg, salt
2 tbsp tapioca, ground

Preheat oven to 425. Toss fruit with lemon juice. Mix sugars, spices, and tapioca in bowl until well combined. Add fruit and stir until evenly coated. Pour into pie crust. Roll out second crust and cut for lattice. Brush lattice with milk, and sprinkle with sugar. Bake at 425 for 20 minutes until crust is beginning to brown. Reduce heat to 375 and bake for another 30-40 minutes. Cool for 3 hours at room temperature before serving. 

Mar 12, 2014

portraits

Mar 12, 2014

RAW Artists, February 2011

chocolate chip cookies
yum
1 stick unsalted butter, softened (or grated)3/4 cup brown sugar1/2 cup white sugar2 tsp vanilla extract1 egg1/2 tsp salt1 tsp baking soda dissolved in 1 tsp warm water1 1/2 cups flour, sifted1 bag chocolate chips
Preheat oven to 375. Cream butter, sugar, and vanilla until light and fluffy. Add egg, salt, and baking soda. Mix until well combined. Slowly add flour until dough begins to resist. Add 1 bag chocolate chips. Measure 1 tbsp scoops onto cookie sheet. Bake for 8-10 minutes until edges are browned and crispy. 
Mar 12, 2014

chocolate chip cookies

yum

1 stick unsalted butter, softened (or grated)
3/4 cup brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 egg
1/2 tsp salt
1 tsp baking soda dissolved in 1 tsp warm water
1 1/2 cups flour, sifted
1 bag chocolate chips

Preheat oven to 375. Cream butter, sugar, and vanilla until light and fluffy. Add egg, salt, and baking soda. Mix until well combined. Slowly add flour until dough begins to resist. Add 1 bag chocolate chips. Measure 1 tbsp scoops onto cookie sheet. Bake for 8-10 minutes until edges are browned and crispy.