Learn one entree, one main course & one dessert.
I'm using the recipe below to do blueberry clafoutis.
https://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430
Approach the clafoutis batter as if you're making waffles! It's no more complicated than that.
Yield
Serves 4–6
Ingredients
1 cup whole milk
3 eggs
½ cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ cup all-purpose flour
Preparation
1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35–40 minutes. Serve immediately.
Clafoutis Variations:
* Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top.
* Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates.
* Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately.
* Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with ¼ cup coarsely chopped hazelnuts, and bake.
https://prettysimplesweet.com/clafoutis/
Clafoutis
Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins
YIELD: 6-8 servings
My favorite fruits for clafoutis are cherries and berries. Make sure they are sweet and tasty before using them. Using heavy cream in addition to milk makes this dessert rich but also super delicious. If you want to keep things light and leave out the cream, use a total of 1 and 1/4 cups milk instead. A cast iron skillet retains the heat well, but if you don’t have one you can use any 9-inch dish. Use a shallow dish if you have one. Serve the clafoutis while still warm.
Ingredients
3 large eggs
1/2 cup (100 g/3.5 oz.) granulated sugar
1/8 teaspoon salt
1/2 cup (70 g/2.5 oz.) all-purpose flour
2 tablespoons (28 g/1 oz.) unsalted butter, melted and slightly cooled
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream [optional]
1 teaspoon vanilla extract
2 cups pitted cherries, berries, or other fruit
Instructions
Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.
Bake for 35-40 minutes until the clafoutis is just set (it's ok if it's still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.
https://www.kingarthurbaking.com/recipes/easy-fresh-fruit-clafouti-recipe
Clafoutis
Ingredients
3 cups (510g) pitted fruit
3 large eggs
3/4 cup (170g) milk or cream
1/4 teaspoon salt
2 tablespoons (28g) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (99g) sugar
3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
Instructions
Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep. Place the fruit in the pan.
In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar.
Whisk in the flour, stirring until most of the lumps are gone.
Pour the batter over the fruit.
Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean.
Remove the clafouti from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate.
Store refrigerated for 2 to 3 days.
Is eating tomatoes for snack healthy?
Cilantro Special Sauce
3 large bunches of cilantro
2 bunches chives
2 bunches scallions
2 jalapeños
1/2 cup avocado oil
3/4 - 1 cup lime juice
2 tablespoons agave
Salt
1/2 cup mayo to finish
1 Avocado
Place all the herbs, jalapeños, and lime juice in the blender but add the lime juice in increments. Some people like it really limey, others don’t. Puree everything as fine as you can. Then add in the mayo, agave, salt, oil, and avocado, and then blend again. Add more lime juice if you think it can take a bit more. Taste and adjust the seasoning to your preferred tastes. If it's too limey, add more agave. If too sweet, add more lime juice. If too flat, add more salt. If too loose, add more mayo or avocado.
https://www.notanothercookingshow.tv/post/fort-greene-grilled-cheese
https://www.youtube.com/watch?v=oIKwRRR21jU
>>4
Assuming you eat it straight ie. by itself without any other additives? Yes.
The 2 Dollar Sandwich | But Cheaper
Turkey Deli Meat:
1 Large Turkey Breast skin on or off
1 gallon ice water
3/4 cup (216g) kosher salt
1/2 cup (115g) brown sugar
2 bay leaves, crumbled
3 sprigs thyme
1 Tbsp (9g) black peppercorns
INSTRUCTIONS:
Fill a large container with 1 gallon of water.
To water, whisk and add in kosher salt, brown sugar, bay leaves, thyme, and black peppercorns.
Pat dry skin-on turkey breast. Submerged into the brine. Cover and fridge overnight.
Pat bird completely dry. Place on a wire rack set over a rimmed baking sheet lined with foil. Optionally coat with vegetable oil and additional seasoning.
Place into a 400F oven for 30 minutes or until an internal temperature of 163F.
Let rest until room temperature. Wrap and fridge until completely cold (3 hours to overnight).
Thinly slice before serving.
https://www.joshuaweissman.com/post/2-dollar-sandwich-but-cheaper
https://www.youtube.com/watch?v=gjhOPHoRJBs
*RECIPE, MAKES ONE 10-INCH PIZZA*
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready")
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat.
Microwave Carrot Cake with Lime Icing
Matt Sinclair
Ingredients:
2 eggs
1 cup sugar
¾ cup vegetable oil
1 tsp vanilla essence
2 cups grated carrot
1 ¼ cups plain flour
1 tsp baking soda
2-3 tsp cinnamon
2-3 tsp mixed spice
½ tsp salt
Lime Cream Cheese:
200g cream cheese, room temperature
1 ½ cups icing sugar, sifted
Zest of 1 lime, plus extra for garnish
2 tsp lime juice, plus extra to taste
1/3 cup shaved coconut, lightly toasted
1 cup coconut flakes, lightly toasted
Method:
In a medium bowl add the eggs, sugar, vegetable oil and vanilla and whisk together to combine. Add the remaining ingredients and mix well to incorporate. More spice can be added if you would like a darker cake with richer flavour.
Pour into a silicone ring mould, cover with a paper towel and place in the microwave for 6 minutes. (this is based on a microwave wattage of approximately 1000W).
If the cake requires further cooking, microwave in bursts of 30 seconds until cooked through.
Carefully remove from the microwave and allow to cool slightly in the silicone mould before turning it out onto a wire rack to cool completely.
Prepare the icing in the meantime by mixing the cream cheese, icing sugar, lime juice and zest in an electric mixer using the paddle attachment. Adjust the tang to taste with extra lime juice if needed.
Ice the carrot cake and garnish with toasted coconut and extra lime zest.
https://mymarketkitchen.tv/microwave-carrot-cake-with-lime-icing/
3-ingredients no-churn ice cream taste like the mass-market ice cream from the supermarket;
Ingredients
1 (14-oz.) can sweetened condensed milk
2 cups heavy cream, (1 pint)
2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
Instructions
No-Churn Instructions:
Add all of the ingredients for the ice cream to a blender. Blend until well-combined.
Pour the ice cream base into a freezer-safe container, cover, and freeze for 5 hours, or until frozen solid.
When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.
Instructions for Using an Ice Cream Maker:
Place the bowl of your ice cream maker in the freezer overnight (or follow the instructions for your specific ice cream maker ahead of time).
Add all of the ingredients for the ice cream to a blender. Blend until well-combined.
Set up your ice cream maker and pour the vanilla ice cream base into the frozen bowl. Turn the ice cream maker on and allow it to churn until very thick and machine begins to slow down, about 30 to 40 minutes.
Either serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container, and freeze for 2 hours. When ready to serve, allow ice cream to thaw 2 to 5 minutes before scooping and serving.
Recipes are nice, but a hassle, you're not gonna make most of these unless its a special occassion or you do it daily that you've memorized the routine.
I prefer eating natural foods directly
The only processing my foods need are [heat [oil [spices]]]
As an example, here's how simple guacamole is for me.
They expect you to add tomatoes, pepper, onions + lime, which is alot of prep work
But for me, I just
deskin the avocado
mash it with a spoon
add salt
squeeze lime juice
There, so simple and minimal, and it tastes amazing.
I don't need to hack the food to taste better.
Another example:
sardines in a can
drain water
grind salt
optional heating in microwave
So simple, yet tastes amazing.
Found this nice little websight: https://based.cooking/
Croissants & Coffee
https://eatdrinkkl.blogspot.com/2022/03/the-bread-bar-4-am-baking-for-loaves.html?m=1
https://storage.googleapis.com/edkl-production-storage/store/postimage/7001/image/%5B:original%2C%20:original%5D-309e8b1a6c3716401c53e6a69e7c3b43.jpg
What a combo.
Peranakan
https://eatdrinkkl.blogspot.com/2022/03/kc-co-desa-parkcity.html?m=1
Anyone for Ramadan food?
https://klfoodie.com/ideas-hotel-ramadan-buffet/
Banana pancake
Banana
Egg
Beat eggs and mash banana together until mixed well; cook it like pancakes.
>>17 that is actually a stupid good recipe
Salad "bottom turned off":
1. Banana
2. Herring
Cut banana into circles. Cut a herring. Put everything into a bowl, mix. Add a parsley leaf. Bon apetit!
I've done something similar, but cut the bananas into hyperspacial tesseracts and use mackarel instead of herring. The parsley is the most important part.
Celery cutting + salad
https://youtu.be/5KdSQUg_0wU
Celery, tomato, oregano, salt, drizzle of olive oil
Bon Appetit
Zucchini Noodles with Creamy Avocado Lime Dressing
https://youtu.be/H1zQfFpE7s0
Zucchini Spirals, Chinese style (BONUS)
https://youtu.be/UaPCaTtxUB0
Recipe: Gordon Ramsay’s Super Fast, Super Green Summery Pasta Dish
It’s got nuts for crunch, and parmesan and anchovy for salty goodness. You can add more veggies if you want, or omit a couple ingredients to make it vego or vegan.
All the recipes in the latest cookbook by British chef Gordon Ramsay, Ramsay in 10, are quick and easy. This summery pasta dish has a handful of easy-to-obtain ingredients, all of which don’t require very much prep, and cooking time is about 15 minutes.
It’s also, writes Ramsay in the recipe’s introduction, “a really easy way to boost your intake of cruciferous greens”.
The cruciferous greens in here are kale and rocket. Other veggies in that family include cabbage, chard, cauliflower, broccoli, bok choy and brussels sprouts. These are highly nourishing ingredients that are low in calories but high in fibre.
“You could add broccoli or spinach to make it even more nutritious,” says Ramsay, “and use wholewheat pasta, if you have more time.”
As well as bolstering it with additional veggies, if you want to make it vegetarian, Ramsay says don’t add the anchovies. If you’re vegan, also omit parmesan. If you wanted to serve it with a fresh side, he suggests a tomato salad – which will look vibrant next to this verdant pasta dish. Or, like the photo here, throw some red lettuce leaves in a bowl with radicchio.
Super green pasta with rocket, almonds and lemon
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
4 tbsp olive oil, plus extra for drizzling
3 garlic cloves, peeled and finely sliced
2 anchovy fillets (optional, leave out if cooking vegetarian)
250g kale, chopped
500g fresh pasta (any type)
1 lemon
6 tbsp parmesan cheese or vegan equivalent, freshly grated
2 large handfuls of rocket
60g roasted almonds, roughly chopped
Sea salt and freshly ground black pepper
Method:
Fill the kettle with water and bring to the boil, then pour into a large saucepan, season with salt and return to the boil. Place another large saucepan over a medium heat and add the olive oil.
Add the garlic to the oil and cook for 2 minutes, until lightly coloured. Add the anchovies (if using) and break them down with a wooden spoon. Add the kale to the pan, along with a spoonful of the boiling water, cover with a lid and steam for 3 minutes.
Put the pasta into the pan of boiling water and stir to separate. Cook per the packet instructions.
Remove the kale from the heat and, using a hand-held blender, blitz until smooth. Drain the pasta and add it to the kale along with the lemon zest, half the parmesan and some salt and pepper. Toss together.
Divide between four bowls and finish with the rocket, almonds, remaining parmesan and a drizzle of olive oil.
https://www.seriouseats.com/chicken-mole-recipe
Chicken Mole Recipe
by Sydney Oland Updated Apr. 05, 2019
The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components. This version is based on the style that originates in Oaxaca and uses a combination of chilies, spices, nuts and chocolate to create a final product that is complex and enticing. And although the thought of chicken and chocolate may be disconcerting, I have to recommend taking a leap of faith and giving this mole a shot.
Most of the dried chilies used in this recipe can be found at any South American market, or maybe even at a larger grocery store. When picking out a chocolate for this recipe a stone ground Mexican style chocolate will yield the best results. This chocolate is my favorite, but explore and use your own preferred brand.
Recipe Facts
Active: 60 mins
Total: 2 hrs
Serves: 4 servings
Ingredients
2 dried Ancho chilies
3 dried New Mexico or Guajillo chilies, stemmed and seeded
1/4 cup sesame seeds
1/2 teaspoon anise seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
6 black peppercorns
One 1/2-inch cinnamon stick
3 tablespoons lard
1 1/2 tablespoons raisins
10 whole almonds
2 plum tomatoes, finely chopped
3 garlic cloves, minced
1 small onion, finely chopped
2 1/2 cups chicken stock or low-sodium broth
1 1/2 ounces Mexican chocolate, coarsely chopped
Salt and freshly ground pepper
1 3-4-pound chickens, cut into 8 pieces each
1 tablespoon chopped cilantro (for garnish)
Directions
In a medium bowl, cover all of the chili peppers with hot water. Let them stand for 30 minutes.
In a large skillet, combine sesame seeds with the anise, cumin, coriander, peppercorns and cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Allow to cool then grind the seeds and spices to a fine powder using a spice grinder or mortar and pestle.
Using the same skillet, melt 1 tablespoon of the lard over medium low heat. Stir in the raisins, almonds and cook the mixture until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer to a large bowl and reserve.
Melt 1 tablespoon lard in skillet. Stir in the tomatoes, garlic, onions and the spice powder and cook over medium high heat until just simmering, about 7 minutes. Add the drained chilies and the chicken stock, cover partially, and simmer for 1 hour. Remove from the heat. Working in batches, transfer sauce and chocolate to a blender and puree until smooth, if using a standing blender; if using an immersion blender, blend until smooth in skillet. Season to taste with salt and pepper. At this point you can refrigerate the mole for up to 10 days, or freeze.
Preheat the oven to 350°F. Season the chicken with salt and pepper. Melt the remaining lard in the braising dish. Working in batches, brown the chicken over high heat until brown on all sides. Pour the mole sauce over the chicken and bring to a simmer. Cover and place in the oven until the meat is cooked through and very tender, about 45 minutes. Serve with rice and a side of beans, and garnish with chopped cilantro and lime wedges.
Special equipment
Mortar and Pestle/Spice Grinder, Blender/Immersion Blender, Braising dish with lid
The Food Lab: Roast Chicken | Serious Eats
https://youtu.be/UroTpQERf8w
In this episode, Kenji and Katie talk about roasting chickens, specifically spatchcocked chicken. Spatchcocked chicken has been split down its back (the easiest way is to cut out its backbone with a pair of sturdy kitchen shears). This process helps the chicken cook more evenly, increases the amount of crispy skin, and leads to record-fast cook times. Bonus: if learn how to do this to a chicken, you’ve got the skills to roast the fastest, crispest, juiciest spatchcock Thanksgiving turkey, too.
https://devourtours.com/blog/best-croissants-in-paris/
" Despite their recent accolades, La Maison d’Isabelle hasn’t raised the prices of their award-winning baked goods. The legendary croissants are still just €1 each, making it easy for just about anyone to fit into their budget. "
one €? naaaaah man i cain't afford it
>>1
3 eggs
½ cup sugar
½ cup flour
1 cup whole milk
It can't be that easy...
Just eggs, right?
https://www.youtube.com/watch?v=4XiWUis2eKc
eating dessert
falling for the sugar jew
sigh...
a little variety doesn't hurt
Wrong. Sugar is poison!
"Just take a little heroin, a little variety doesn't hurt"
And before you say, "you can't seriously say they're equivalent" then try to quit sugar...
I don't have anything productive to say here other than "amein"
>>31
How about you stop breathing air for 10 minutes straight?
>>33
There's plenty of evidence that shows sugar is bad.
There's no evidence that shows breathing is bad.
Enjoy your addiction though!
>>34
actually the air you breath will have some dust particles allergens and carbon because of cars and lawowers so tgere is a high chance that breathing air is a little bad for you
