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​You don't have to cook fancy or complicated masterpieces -
just good food from fresh ingredients. - Julia Child

3/10/2017 1 Comment

March 10th, 2017

1 Comment

2/26/2017 2 Comments

Buckwheat Crepes with Raspberry Sauce

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Crepes:
3/4 cup AP flour
1/2 cup buckwheat flour
1 1/4 ts salt
3 Tbs sugar
5 eggs
2 cups whole milk
8 Tbs (1 stick) butter, melted
plus 2 Tbs butter

Sauce:
2 cups fresh raspberries (about 8 oz)
1/4 cup sugar
1/4 cup water
1 Tbs honey
1 ts lemon juice
1/4 ts salt
1 Tbs cornstarch
1 Tbs water



8-inch pan


Yield: 16 to 20 crepes
Preparation time: 20 min
Cooking time: 25 min

Directions:
- In a medium bowl, combine the flours, salt, sugar, eggs, and milk, using an electric mixer (for about 2 minutes).
- While mixing, slowly pour in the melted butter.
- For the best results, cover the batter with plastic wrap and put into the fridge for 1 hour. It helps develop the flavor of crepes.
- Stir the batter well before cooking.
- Heat a pan and coat it with some butter.
- The pan should be hot enough.
- Using a small ladle, quickly pour the batter and swirl around to form a crepe.
- When the surface of the crepe starts to lose its shine and the edges are browned, flip the crepe, using a fish spatula.
- Cook the other side for about 10-15 seconds and transfer the crepe to a plate.
- Keep the crepes at room temperature, uncovered.

- In a small saucepan, combine the raspberries, sugar, water, honey, lemon juice, and salt.
- In a small bowl, mix together 1Tbs cornstarch and 1 Tbs water.
- Bring  raspberries to a simmer and cook and stir until they have broken down, for about 2 minutes.
- Add cornstarch slurry into the simmering mixture and cook for 1 minute.
- Pour the sauce through the fine sieve and discard raspberry seeds.
- Serve with crepes and fresh berries.

Adapted from Naomi Pomeroy ("Taste and Technique")

2 Comments

2/9/2017 0 Comments

Scallion Bread

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Dough:
3/4 cup lukewarm water
2 1/4 ts active dry yeast
1 Tbs sugar
3 cups AP flour
2 ts Kosher salt
1/2 cup vegetable oil 

Filling:
10g ​ chives or 5 scallions, chopped
Aleppo or any red pepper flakes, to taste
2 Tb sesame or/and nigella seeds 
1 egg, beaten with 1 Tbs water 


7-inch springform pan to fit 9-10 rolls

Yield: 1 loaf of pull-apart bread
Preparation time: 15 min plus the rising time (about 3-4 hours)
Baking time: 25-35 min

Directions:
- In a medium bowl, combine water, yeast, and sugar. Set aside for 5 minutes.
- In the other medium bowl, combine the flour and salt.
- Add the flour mixture and oil into the yeast mixture.
- Knead the dough for about 10 minutes until it is smooth.
- Transfer it into the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size,  for 1-1.5 hours.
-  After 1-1.5 hours gently poke the dough, form the ball, place back into the bowl and let rise for 1 more hour.
-  After 1 hour roll the dough on a lightly floured surface into a long rectangle.
- Brush the dough with a little of vegetable oil.
-  Sprinkle with chopped scallions and red pepper flakes.
- Roll the long side of the dough up and cut into 2-inch pieces like cinnamon rolls.
​- Arrange these pieces cut side up in the springform pan.
- Cover them with a towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 375F.
- Brush the dough with the egg wash and sprinkle with sesame seeds.
- Bake for 25-30 minutes until the top is browned.
- Cool and serve.

​Adapted from Molly Yeh (from Kristin Donnelly's "Modern Potluck")

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0 Comments

2/7/2017 2 Comments

February 07th, 2017

2 Comments

12/18/2016 0 Comments

December 18th, 2016

0 Comments

12/16/2016 0 Comments

Curried Quinoa with Roasted Butternut Squash

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1/2 medium butternut squash, peeled, diced
1 cup tricolor quinoa (or red, or white quinoa)
1 medium yellow onion, minced
2 garlic gloves, minced
1X1 inch fresh ginger, peeled, minced
1 ts curry powder
1/2 ts ground turmeric
4 oz baby spinach, cut in thin stripes
1 lime
1/2 cup pumpkin seeds
Olive oil
Salt, black pepper to taste



Servings: 6
Preparation time: 15 min
Cooking time: 25 min

Directions:
- Preheat the oven to 350F.
- Toss butternut squash cubes with salt, pepper, and 1-2 Tbs olive oil.
- Arrange them on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, in a medium pot, add quinoa, 1 1/2 cup water and some salt and let it boil, then cover with a lid and simmer until quinoa is ready and all liquid evaporates.
- In a medium skillet, heat 1 Tbs of olive oil and saute the onion, garlic, and ginger for 10 minutes (add a few drops of water to prevent burning, if needed).
- Add spices, mix and cook for 5 more minutes.
- Transfer the onion mixture to the cooked quinoa and mix well.
- Place roasted butternut squash, spinach, curried quinoa in a salad bowl, add juice of one lime, 1 Tbs of olive oil and adjust seasonings.
- Sprinkle with pumpkin seeds.

0 Comments

12/12/2016 0 Comments

Chocolate Sugar Cookies

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1 1/8 cups AP flour
1/8 cup unsweetened cocoa powder
1/4 ts kosher salt
1/8 ts baking soda
6 Tbs unsalted butter, at room temperature
2/3 cup sugar
1 egg
1/4 ts pure vanilla extract
zest of 1 orange
1 1/2 oz bittersweet or semisweet chocolate, melted over boiling water



Cookie cutters





Servings: 20-26 each
Preparation time: 20 min and 40 min to refrigerate until firm
Baking time: 10 min

Directions:
- In a medium bowl, whisk the flour, cocoa powder, salt, and baking soda.
- Put the soft butter into the large bowl, add sugar and mix (using an electric mixer) until fluffy, for about 5 minutes.
-  Add the egg, vanilla, orange zest and mix until smooth.
- Pour in melted chocolate (warm, NOT hot) and mix again, scraping down the sides of the bowl.
- On a medium speed of the mixer, stir in dry ingredients in two batches until mixed well.
- Wrap the batter in plastic wrap and refrigerate until firm for at least 40 minutes or up to 3 days.
- Preheat the oven to 350F.
- Remove the dough from the fridge, let it soften (about 10-20 minutes) and cut it in half.
- Place a half of the dough between two parchment pieces and roll out about 1/4-inch thick. 
- Cut out shapes with cookie cutters.
- Re-roll scraps and cut out again (chill the dough a bit if it becomes too soft).
- Arrange the cookies 1 inch apart on parchment paper on a baking sheet.
- Bake for 10 minutes.
- Let them cool and then transfer to a platter.



Adapted from foodnetwork.com

0 Comments

12/6/2016 1 Comment

Orange Cakes

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200g confectioner's powdered sugar
30g AP flour
250g almond flour
4 eggs, beaten
160g unsalted butter, melted
100g candied orange slices, diced


Glaze:

200g confectioner's powdered sugar
40ml fresh orange juice








Servings: 15 each
Preparation time: 15 min
Baking time: 30 min

Directions:
- Preheat the oven to 325F.
- Combine sugar, two kinds of flour and whisk together.
- Add eggs and mix all ingredients, using a mixer on a medium speed.
- Pour in butter and keep mixing until the batter is smooth and shiny (for 5-10 min).
- Stir in diced candied orange slices.
- Grease the muffin pan and place the batter, using an ice cream scoop.
- Bake for 30 minutes until the toothpick inserted in a center of the cake is clean and dry.
- Cool down on a wire rack.
- Using an electric mixer, in a medium bowl mix well confectioner's sugar and orange juice.
- Cover each cake with the glaze and sprinkle chopped candied orange over the top. 

Note:
Substitute the candied orange slices for any dried fruits (apricots, mangoes, golden raisins).

1 Comment

11/27/2016 0 Comments

Mushroom Pie

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Dough:
2 cups AP flour
4 oz cold unsalted butter, diced
1/2 ts kosher salt
1/3 cup cold water


Filling:
10 oz baby bella mushrooms, washed in cold water if needed, chopped
1 leek, white and pale green part, cut lengthwise and sliced
 4 sprigs of fresh thyme
1/3 cup heavy cream
1 egg, beaten with 2 drops of water
Olive oil
Salt, black pepper to taste





Serves 8-10
Preparation time: 20 min then (for 30 min - 2 hours) rest the dough in the fridge
Baking time: 45 min

Directions:
- Preheat the oven to 350F.
- On a large cutting board, combine the flour and butter, chop together to achieve a crumbly mix.
- Transfer this mix to a medium bowl, add salt and water to form the dough.
- Wrap with cling wrap and let it rest in the fridge for at least 30 minutes.
- Meanwhile, in a medium skillet, heat a little olive oil and saute mushrooms until they release juice.
- Add leek and seasonings and saute for 5-10 more minutes until soft.
- Pour heavy cream and cook for 5 minutes until the liquid evaporates.
- Sprinkle with fresh thyme leaves and set aside to cool down.
- Take the dough out of the fridge and cut it in half.
- On a floured surface, roll out a half of the dough in any shape (circle, square etc.) and place it on parchment paper on a baking sheet.
- Fill with cooled mushroom mixture.
- Roll out the remaining half of the dough and place over the filling.
- Press the edges and trim with a knife.
- Brush lightly with an egg mixture and cut an opening in the center of the pie for steam.
- Bake for 40-45 minutes until the crust is golden.

Note:
The dough and filling can be made a day ahead and stored in the fridge.

Adapted from Jacques Pepin

0 Comments

11/25/2016 0 Comments

Chicken Terrine

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1 pound ground chicken 
1 medium carrot, grated
1 medium yellow onion, diced
1 garlic clove, minced
1 leek, cut lengthwise and sliced
1/4 cup pistachios, whole, no shells
1/4 cup dried cranberries
1/2 cup plain panko breadcrumbs
1 Tbs ketchup or 1 ts tomato paste
3 thyme sprigs (leaves)
1 rosemary sprig (leaves), chopped
Olive oil
Kosher salt, black pepper to taste



1 lb aluminum loaf pan





Serves 4
Preparation time: 25 min
Cooking time: 50 min

Directions:
- Preheat the oven to 350F.
- In a medium skillet, heat olive oil, saute onion, garlic, and leek until soft and translucent for about 10-15 minutes. Let it cool.
- In a large bowl, combine the ground chicken, grated carrot, pistachios, cranberries, onion mixture, breadcrumbs, ketchup, herbs, salt, and pepper and mix thoroughly.
- Place the chicken mixture in a small aluminum loaf pan (lined with parchment paper), tap the pan a few times to release any air bubbles and lightly press the mixture down to make it firm.
- Bake until golden for 45-60 minutes (until the internal temperatures of the terrine is 165F).
- Let the terrine rest in the mold for 10 minutes, then lift it out of the pan, and slice before serving.

Note:
Accompaniments: cornichons, mustard, sauces, roasted vegetables, toasted bread.



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