Recipes

Super easy pan-seared Salmon. Source https://cooking.nytimes.com/recipes/1014578-four-spice-salmon Ingredients 4 6-ounce skinned salmon fillets Salt and black pepper 1 tablespoon coriander seeds or ground coriander ¼ teaspoon whole or ground cloves 1 ½ teaspoons cumin seed or ground cumin 1 teaspoon freshly grated nutmeg 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter Preparation Season fillets on both sides with salt and pepper. Toast spices then grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet. Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

Source https://cooking.nytimes.com/recipes/1015130-banana-pudding Equipment Stand Mixer 13x9" baking dish Preheat Oven Preheat oven to 350°F Ingredients 1 ¼ cups granulated sugar, divided: ¾ cup + ½ cup ⅓ cup cornstarch 4 cups whole milk 4 large eggs, separated and divided 1 teaspoon vanilla ¼ teaspoon salt 2 tablespoons unsalted butter ¼ teaspoon cream of tartar 1 11-ounce box nilla wafers 3 to 4 bananas, depending on size Preparation Custard Whisk together in a pot set over medium heat: ¾ cup of sugar Cornstarch Milk Egg yolks Cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow the mixture to simmer, still stirring constantly, for 1 minute. Remove the mixture from heat. Whisk in vanilla, salt, and butter. Meringue Into a heatproof stand mixer bowl, whisk together: Egg whites Cream of tartar ½ cup of sugar Set bowl over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with a whisk, and beat until stiff, about 5 to 7 minutes. Bake Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. Pour the custard over the bananas and cookies. Use a spatula to spread the meringue over the custard. Bake in the oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Source Milk Street, May 2019 Special Equipment Large dutch oven 12" skillet A paper-towel-lined plate Kitchen towel Ingredients 5 cups water 4 cloves garlic, smashed and peeled 4 bay leaves 2 ½ teaspoons ground cumin ½ teaspoons ground allspice 1 tablespoon salt ¼ teaspoon salt 1 teaspoon ground black Pepper 1 cup brown lentils, rinsed and drained 1 cup basmati rice, rinsed and drained 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1 bunch scallions, thinly sliced Preparation Water and Spices In a large Dutch oven over medium-high, combine: 5 cups water garlic bay leaves cumin allspice salt pepper Add Lentils Bring to a boil, then add lentils. Reduce heat to low. Cover and cook, stirring occasionally and adjusting heat to maintain a simmer until lentils are softened but still quite firm at the center- about 10 minutes. Add Rice Stir in rice, return to a simmer. Cover, reduce heat to medium-low and cook until the liquid is absorbed and the lentils and rice are tender- about 25 minutes. Meanwhile, cook onions In a 12" skillet, heat oil until shimmering. Add onions and cook, stirring occasionally at first and then more frequently once browning begins, until the onions are deeply caramelized and crisped- about 10 to 15 minutes. Using a slotted spoon, transfer the onions to a paper-towel-lined plate, spread thin and evenly. Sprinkle with ¼ teaspoon salt and set aside. Finish Once the lentils and rice are tender, remove from heat, uncover, lay a kitchen towel over the pot, and place the cover over the towel for 10 minutes. Remove cover and towel, fluff with a fork. Discard bay leaves. Taste and season with salt and pepper as needed. Stir in half the scallions. Transfer to a serving bowl. Top with the onions and remaining scallions. Serve.

Super easy and delicious. This recipe can be varied in a number of ways as desired. Source http://www.myrecipes.com/recipe/grilled-pastrami-style-salmon Ingredients 1 (1 ½-pound) center-cut salmon fillet 1 tablespoon dark brown sugar 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt ¼ to ½ teaspoon ground allspice 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground coriander ½ teaspoon olive oil Cooking spray Preparation Prepare grill. Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes. Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

Making your own cannabutter (cannabis-infused butter) is quite simple. After making the cannabutter, you should be able to substitute equal parts cannabutter for butter. Take caution in dosing- you may want to blend non-infused butter with infused butter to calibrate the desired dose. YMMV. Method This method simplifies the task of maintaining a consistent temperature during the infusion process. Other methods indicate infusion on the stovetop, however, ensuring the butter/cannabis mixture stays within a range of 150°F to 200°F tends to be difficult. Refrigerate unused cannabutter in an airtight container. ...

Source https://cooking.nytimes.com/recipes/1018431-italian-flourless-chocolate-cake Preheat Oven Preheat oven to 350°F Special Equipment Stand mixer 8" round cake pan Ingredients 100 grams (7 tablespoons) unsalted butter softened, plus more for pan 60 grams (½ cup)confectioners’ sugar, sifted, plus more for dusting 113 grams (4 ounces) 70% “top quality” dark chocolate 2 extra-large eggs, separated 20 grams (2 tablespoons) potato or corn starch 40 grams (3 ½ tablespoons) extra or superfine sugar Preparation Heat oven to 350° F. Butter an 8-inch cake pan. Line bottom with parchment. In a large bowl, using a mixer or by hand, beat the butter with the confectioners’ sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in starch. Using a stand mixer, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture. Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit. Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners’ sugar over the top, then serve.

Source https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake Change Log Cut sugar back to 170 grams Preheat Oven Preheat oven to 350° F Equipment 8" cake pan- square or round. Large roasting pan. Stand mixer. Ingredients 4 large eggs, separated 1 teaspoon finely grated lemon zest ½ cup lemon juice 14 grams (1 tbsp) unsalted butter, melted 170 grams sugar 64 grams (½ cup) all-purpose flour ½ teaspoon kosher salt 1 ½ cups whole milk Preparation Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish. In a large bowl, whisk together: egg yolks lemon zest lemon juice butter In another bowl, stir together: sugar flour salt Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk. Whip the egg whites until soft peaks form, then gently fold them into the batter. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Source https://cooking.nytimes.com/recipes/1018459-double-chocolate-cookies Change Log Reduced granulated and brown sugar amounts Special Equipment Cookie Baking Sheet Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 145 grams (1 cup) all-purpose flour 75 grams (3/4 cup) Dutch-process cocoa powder 3/4 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda 141 grams (10 tablespoons) unsalted butter, at room temperature 130 grams dark brown sugar 100 grams granulated sugar 1 large egg 2 teaspoons pure vanilla extract ¾ bag bittersweet chocolate chips Preparation In a medium bowl, whisk together, then set aside: flour cocoa powder salt baking powder baking soda. In a stand mixer fitted with the paddle attachment, beat together until very light, about 5 minutes. butter brown sugar granulated sugar Add egg and vanilla With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate chips and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36. Bake Heat oven to 350°f degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes. Spread cornbread cubes in a single layer on a lined baking sheet. Leave to dry several days, or leave overnight in an oven at about 150°F. Combine Breads Heat oven to 350°F. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces. Vegetables Melt butter in a large skillet. Add onions, celery and ½ teaspoon salt. Sauté until vegetables have softened, about 6 minutes. Add vegetables to bread mixture and combine. Final Steps Lightly beat eggs and add to bowl. Sprinkle in herbs Add remaining 1 teaspoon salt and the pepper and toss together. Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid. Bake Butter an 8-by-11-inch baking dish. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...