Welcome#
This site is a collection of the recipes I’ve made and like. Some of these recipes are original creations, and some are handed-down family favorites. Others are modifications from other sources which are cited as applicable.
Measurements#
I live in the US and cook with imperial measurement tools. However, I’ve found great success in utilizing metric grams in place of imperial cups, ounces, pounds, and so forth. A handy kitchen scale makes measuring ingredients fast, simple, accurate, and reproducible. Some imperial measurements remain in my recipes (ex: one 15 ounce can) mainly because it makes for easy shopping for and cooking with prepackaged goods sold in the US.
About Me#
You can find out more about me at my website, rmrfslashbin.io.
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....
Tried and tested Crème Brûlée. Oh so many batches of Crème Brûlée to make this one work…
Special Equipment 6 Ramekins Baking pan, large enough to provide water bath for ramekins Crème Brûlée torch Preheat Oven Preheat oven to 300°F Ingredients 8 Egg Yolks ½ cup Sugar 2 cups Heavy Cream 1 teaspoon Vanilla Extract Preparation Whisk In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow....
This is a Moroccan inspired dry seasoning which can be used as a dry rub (add salt) or as Cous-Cous spice.
Ingredients 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 ½ teaspoons allspice 2 ½ teaspoons ground ginger 1 ¼ teaspoons cayenne pepper 1 ¼ teaspoons cinnamon Preparation Mix all ingredients
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....