Recipe Book

Chocolate Chip Cookies

Ingredients


Directions

  1. Pull eggs out of the fridge. Melt butter.
  2. Sift together flour, baking soda, and salt.
  3. Cream together sugars and butter. Beat in eggs, yolks, and vanilla.1
  4. Gradually fold in dry ingredients.
  5. Add chocolate chips. Cover and cool.2
  6. Preheat oven to 350°F.
  7. Arrange rounded spoonfuls of batter on parchment paper.3
  8. Bake 11 to 12 minutes, alone on the center rack.
  9. Cool on baking sheet for 2 minutes, then transfer to cooling rack or lined dish.

Notes

  1. Throw in a pinch of salt after mixing in the egg.
  2. Cover with plastic wrap. Keep in fridge for at least 30 minutes.
  3. Larger cookies will keep their texture for longer. Do not apply any excess pressure to dough.


Cheesy Beans

Ingredients


Directions

  1. Mince onions and garlic. Chop cilantro to your liking.
  2. Bring beans to a boil.
  3. Add onions and garlic, reduce heat, and cover. Simmer until onions are translucent.2
  4. Salt the beans. Throw in a tiny pinch of black pepper and a bigger pinch of cayenne.
  5. Stir in cilantro.
  6. Return to heat and melt in cheese before serving.

Notes

  1. Use anywhere between ¼ and ½ onion per can of beans.
  2. For Country-Style Cheesy Beans, fry onion and garlic in half-canola-half-butter over medium heat, then add beans.


Couscous Yumyum

Ingredients


Directions

  1. Dice celery, carrots, and onion. Mince garlic.
  2. Sauté vegetables in olive oil until crisp-tender. Add garlic.
  3. Stir in couscous. Salt and pepper.
  4. Pour in broth and bring to a boil.
  5. Cover and remove from heat. Let stand for 5 to 8 minutes.
  6. Stir in harissa and fluff to serve. Garnish with herbs.


Kev's Special Sandwich

Ingredients


Directions

  1. Lightly toast bread in a toaster (though you may need a license for this).
  2. Spread peanut butter on one slice of toast, and nutella on the other.2
  3. Stack the toasts to form a sandwich. Serve with dark roast coffee or a tall glass of milk.

Notes

  1. I prefer creamy for ease, but whatever's available.
  2. This must be done with "love."


Midnight Curry

Ingredients


Directions

  1. Thinly slice shallot. Mince or grate garlic, ginger, and carrot.2
  2. Chop bell pepper and chicken into 3-cm squares (that is to say, "bite-sized"). Halve potatoes.
  3. Bring a pot of water to boil, add salt, and cook potatoes until just fork-tender. Remove from heat and leave submerged.
  4. Heat vegetable oil and fennel, coriander, and cumin seed over medium-high heat.
  5. Add shallots and turn heat down to low. Add garlic, ginger, and carrot.4
  6. Crank up the heat, and add chicken. Season with salt and black pepper.
  7. Incorporate curry paste. Once chicken is just cooked through, pour in coconut milk and stock.
  8. Bring to a boil, stir in sugar, add cinnamon, and leave to simmer, covered.
  9. In a separate pan, sautée peppers with a pinch of salt.
  10. Add potatoes and peppers, and leave on a simmer until curry reaches desired consistency.
  11. Serve over jasmine rice, garnished with lime and fresh herbs.

Notes

  1. Coconut milk is usually sold in 13.5-ounce cans.
  2. I use a microplane for the garlic, ginger, and carrot.
  3. Remember: Always Be Stirring.


Quickey Chickey

Ingredients


Directions

  1. Pat-dry chicken, cover with plastic wrap. Flatten to uniform thickness.
  2. Season both sides liberally with salt, seasoning salt, garlic powder, and black pepper.
  3. Heat butter and oil over high heat in a large, lidded braising pan or pot.
  4. When butter is melted, sear breast for about a minute.
  5. Flip, cover, and reduce heat to low. Start a 10-minute timer.2
  6. Keeping covered, remove from heat and allow to rest another 10 minutes.


Ragù alla Salsiccia

Ingredients


Directions

  1. Empty whole tomatoes and juice into a saucepan. Leave covered on a simmer through prep.
  2. Finely dice vegetables and mince garlic.
  3. Sweat onions in olive oil over medium-low heat.3
  4. Add garlic, herbs, salt, and pepper when onions begin taking on some color.
  5. Breaking apart sausage, sautée over slightly higher heat until it appears lightly cooked.
  6. Pour in wine and reduce.
  7. Remove tomatoes from oven. Add to ragù along with tomato paste and bay leaf.
  8. Cover and simmer for two hours. Serve over tubular pasta, topped with grated cheese and fresh basil.

Notes

  1. For a more authentic ragù, finely dice 1 carrot and 1 stalk celery as well. Cook with onion.
  2. Include a sprig each of fresh rosemary and thyme if available.
  3. Take your time here.


Working Curry Paste

Ingredients


Directions

  1. Rehydrate chiles, leaving to soak in hot water during prep.
  2. Peel garlic and ginger.
  3. Wrap garlic, ginger, and 1 shallot tightly in foil.
  4. Place foil in cast iron over low heat. Leave for forty minutes, flipping halfway through.
  5. Remove hard outer layers of lemongrass. Roughly chop.
  6. Unwrap ginger, garlic, and shallot.
  7. In a food processor, combine all ingredients.2

Notes

  1. Use about 15 árbol chiles, seeds removed.
  2. No need to remove cilantro leaves from stalks here. Blend in chile water as needed.