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
Clafoutis Variations:
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.
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
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.
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
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/