Stove-Top

Simple lemonade. Serve with a shot of vodka (chili pepper vodka is great!), tequila, or rum. Ingredients 1.75 cups granulated sugar 1.50 cups fresh squeezed lemon juice (~ 8 to 10 medium lemons) 1 + 7 cups cold water Preparation Simple Syrup In a small sauce pan, combine the first 1 cup of water with sugar. Stir occasionally over medium-high heat until mixture comes to a full boil. Remove from heat and cool to room temperature. Squeeze Lemons Render 1.5 cups of lemon juice. Strain. Chill until ready to use. Combine Combine simple syrup, lemon juice, and remaining 7 cups cold water. Chill until ready to serve.

This recipe was modified to remove the kale and yield more of a stew type of consistency. Source http://www.epicurious.com/recipes/food/views/kale-and-white-bean-soup-106153 Equipment 8 quart soup/stew pot Ingredients 455 grams (1 lb) dried beans (half of each: Great Northern and Pinto) 2 onions, coarsely chopped 2 tablespoons olive oil 4 garlic cloves, finely chopped 5 cups chicken broth 2 qt water 1 (3- by 2-inch) piece Parmigiano-Reggiano rind 2 teaspoons salt ½ teaspoon black pepper 1 bay leaf 1 teaspoon finely chopped fresh rosemary 1 lb smoked sausage such as kielbasa (optional), sliced crosswise ¼ inch thick 8 carrots, halved lengthwise and cut crosswise into ½-inch pieces Preparation Soak Beans (I found this was not sufficient; needs a better method) ...

This recipe has been modified slightly to include the addition of dry white wine and reduction of butter from 3 to 1 tablespoons. Source http://www.epicurious.com/recipes/food/views/sauteed-shrimp-with-lemon-garlic-and-parsley-51262060 Ingredients 1 pound fresh, medium-sized shrimp 1 bunch flat leaf parsley 4 cloves garlic 1 lemon ½ cup dry white wine 1 tablespoons butter Sea salt Freshly cracked pepper Preparation Clean and devein shrimp In cold water, clean and devein shrimp. Set aside on a paper towel to absorb any excess water. Saute In a large saute pan on medium-low heat, add enough olive oil to coat. Add 4 cloves of minced garlic. Add your shrimp so they are all even on the bottom of the pan. Add the zest of one lemon Season with sea salt and freshly ground pepper. Cook for 1 to 2 minutes and flip. Deglaze with wine Add wine and deglaze pan. Simmer until most of the wine has evaporated. Finish Finish with: Handful of fresh chopped parsley The juice of the lemon One tablespoon of butter. Serve Serve hot with a baguette for dipping and/or with pasta. ...

Ingredients 2 large baking potatoes 2 medium red bell peppers, cored, seeded, and cut into ½ inch thick wedges 5 garlic cloves, peeled and smashed Chili peppers, quartered and seeded (your choice of the freshest available or personal favorite): 1 to 2 pimiento (cherry bomb) peppers (my personal favorite) –or– 1 to 2 jalapeño peppers (perfectly good, and readily available) –or– 1 to 2 serrano peppers (good for heat, but not much flavor) salt, to taste 1¼ to 1½ pounds of white fish fillets (tilapia, sole, halibut, or cod) 1 tablespoon sweet paprika 3 ripe tomatoes, coarsely chopped 1 cup chopped fresh cilantro or parsley 1 cup water ⅓ cup olive oil coarse salt, to taste Preparation In a large flame-proof casserole or Dutch oven, build the casserole: Set the potato slices on the bottom. Scatter the bell peppers, garlic, and chili peppers over the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley. Pour the water in at the edges. Sprinkle the top with oil Sprinkle generously with salt. Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time. At this point, the casserole should be fully cooked and ready to serve, however, I’ve found that cooking for an extra hour, uncovered, over low heat really brings the flavors together and is really worth the extra time. ...

The title says it all. This recipe pairs well with Potato Dumplings Ingredients 1 medium yellow onion, chopped 1 medium purple onion, chopped 16 ounces white button mushrooms, chopped 32 ounces sauerkraut, drained Broth, as needed (vegetable, chicken, beef, etc. Your choice) Salt Olive Oil Preparation In a large skillet, combine onions and mushrooms. Add some salt. Add enough olive oil to lightly coat and prevent sticking. Cover and cook over medium heat, stirring frequently, until mushrooms and onions soften. Uncover and continue over low heat, stirring frequently, until mushrooms turn deep brown and liquid has cooked off. Add sauerkraut; stir to combine. Cover; stir frequently to prevent burning; add broth as needed to maintain moisture. Cook until sauerkraut turns deep brown. Serve You may serve as is, or compliment with as side dish. ...

This is a rich, dense caramel candy which require the simultaneous effort of two people, a lot of sweat, a lot of elbow grease and a highly durable electric mixer. Info Recipe dictated by: Cheryl Sigler Special Equipment 9" cast-iron (or heavy) skillet 1 ½ gallon heavy bottom pot Heavy duty electric mixer 9x13" baking pan 2 people Ingredients 6 cups Sugar 2 cups Milk ¼ teaspoon Baking Soda ½ cup Butter 1 teaspoon Vanilla Extract Preparation Butter the Using a cast-iron skillet Slowly heat 2 cups sugar stirring constantly with a wooden spoon until caramelized. Using a heavy bottom pot While the sugar is caramelizing, boil milk and remaining 4 cups sugar. Combine Reduce milk mixture to a slow boil and insert a candy thermometer. Slowly pour caramelized sugar, in a thing thread, while beating constantly, into milk mixture. Boil until firm ball stage (250°F) Remove From Heat Remove from heat. Add baking soda, beat well. Add butter, beat well. Pour into mixer bowl Cool for 20 minutes, or until you can touch the side of the pot with your bare hand. Pour mixture into electric mixer bowl. Add vanilla. Beat on medium/high speed until mixture takes on a heavy dull appearance. Pour into buttered pan.

Sautéed chicken cutlets with a quick pan sauce make an ideal weeknight meal, and with a few tweaks, we perfected the classic. Most recipes call for browning the chicken before building the sauce, but we found that the thin cutlets overcooked and became dry as they sat while the sauce simmered. Bucking tradition, we first make the sauce and then dredge and brown the chicken. Mushrooms, peppers, shallots, garlic, and capers make for a flavorful sauce, finished with butter for silky texture and parsley for freshness. ...

Ingredients 2 dried guajillo chiles, stemmed, sliced, and seeds removed 1 saigon cinnamon stick 1/2 ceylon cinnamon stick 2 vanilla pods, sliced open, seeds scraped out, and cut in half. 1 tablespoon congnac 2 cups oat milk 33 grams granulated sugar 33 grams brown sugar 30 grams unsweetened cocoa powder 20 grams cornstarch 1/8 teaspoon fine sea salt 115 grams bittersweet chocolate, chopped 1 teaspoon vanilla extract Preheat Oven Preheat oven to 175°F. ...

Source This reciepe is loosely transcribed from Recette de MA RATATOUILLE aux LÉGUMES du JARDIN by POPOTE et POTAGER. Equipment Large skillet, I prefer a 12" to 15" cast iron Large Dutch oven Ingredients Olive oil Onions (two to three, I use one red and one yellow medium-sized onions) 1 shallot 7 to 8 Garlic cloves 3 bell peppers, cut into bite-sized pieces 3 zucchini, cut into bite-sized pieces 1 yellow squash, cut into bite-sized pieces 2 eggplants, cut into bite-sized pieces 1 kilo tomatos, cut into bite-sized pieces Several springs of Thyme 1 to 2 sprigs of Rosemary Prep Cut all vegetables into bite-sized pieces, keeping each vegetable in its own bowl. Peel the garlic cloves and slice if desired. Method Onions, Shallots and Garlic Heat the skillet over medium heat. Add olive oil to the skillet. Add the onions and shallots to the skillet and cook until browned and slightly caramelized. Add the garlic and cook until fragrant. Remove the onions and shallots from the skillet and put in the Dutch oven. Bell Peppers Add olive oil to the skillet. Cook the bell peppers until soft and slightly browned. Remove the bell peppers from the skillet and put in the Dutch oven. Zuichini and Yellow Squash Add olive oil to the skillet. Cook the zuichini and yellow squash until soft and slightly browned. Remove the zuichini and yellow squash from the skillet and put in the Dutch oven. Eggplant Add olive oil to the skillet. Cook the eggplant until soft and slightly browned. Remove the eggplant from the skillet and put in the Dutch oven. Tomatos and Herbs Add the tomatos to the Dutch oven. Stir the contents of the Dutch oven to combine. Add the thyme and rosemary to the Dutch oven. Simmer Simmer the contents of the Dutch oven for at least 40 minutes. Notes I like to serve this with a crusty bread and a nice red wine. Ratatouille can be served hot or cold. The dish can also be served with gnocchi or pasta. The flavors of the dish can be enhanced with a little soy sauce to add depth and umami. Paprika can be added to the dish to add a little heat.