pifindsfood

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https://www.vice.com/en/article/aloo-parathas-recipe/

Aloo Paratha

Servings: 4 Prep time: 20 minutes Total time: 1 hour

Ingredients

for the dough: 1 cup|150 grams whole wheat flour, plus more for dusting ½ cup|125 ml room-temperature water ¼ teaspoon vegetable oil ¼ teaspoon kosher salt

for the filling: 2 medium russet potatoes (about 1 ½ pounds|700 grams), boiled, cooled, and peeled ¼ teaspoon red chile powder ¾ teaspoon fennel seeds, crushed into a powder (this is easiest in a mortar and pestle) 2 tablespoons chopped fresh cilantro (stems and leaves) ½ teaspoon kosher salt ¼ cup|60 ml vegetable oil, for basting the paratha (set aside in a small bowl for easy access)

Instructions

Make the dough: In a medium bowl, mix all the dough ingredients together and knead the dough with your hands until it is smooth and well incorporated. The dough should be soft, slightly sticky, and not too wet. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

While the dough is resting, make the filling: In another medium bowl using your hands or a potato masher, mash the potatoes, then use a wooden spoon or spatula to fold in the red chile powder, fennel, cilantro, and salt. Aim for the consistency of smooth mashed potatoes. (If the potatoes aren’t smooth enough, the dough will be hard to roll.) Use a fork to get rid of any lumps.

Divide the dough and mashed potatoes into 4 equal portions (as in, 4 portions of dough and 4 portions of potatoes) and roll each portion into a ball.

Generously sprinkle a clean work surface with flour. Lightly coat each dough ball with flour, then use a rolling pin to roll out each ball into a 6-inch circle, rotating the dough as you roll to maintain the circular shape, and adding more flour to your work surface as needed to prevent sticking.

Working one at a time, place a potato ball in the center of a dough circle, then pull the edges of the dough over the top of the ball, like you would enclose a parcel, and pinch together to seal. Make sure the potato filling is nicely sealed in or it will spill out during the next step.

Flip the dough-potato ball over so the seal is on the bottom and use a rolling pin to roll it out into an 8-inch circle. Repeat filling and rolling until you have four 8-inch rounds.

Cook the paratha: Warm a medium skillet over medium-high heat. Once the skillet is thoroughly heated, carefully place a paratha in the pan. Cook for 2 minutes, until the underside starts to brown and blister, then flip. Add 1 ½ teaspoons of the oil to the surface of the paratha and spread it around with a spoon. Cook for 2 minutes, until the other side is starting to brown and blister, then flip the paratha again. Add 1 ½ teaspoons of the oil to the top of the paratha, spread it around, and cook until the underside is golden brown with dark brown spots, about 1 minute, then flip again. Cook the other side until golden brown with dark brown spots, no more than 1 minute. Transfer the paratha to a plate. Repeat to cook the remaining parathas. If there is residual flour in the pan, make sure to wipe it out before adding the next paratha.

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https://www.loveandoliveoil.com/2015/08/homemade-limoncello.html

Homemade Limoncello

Prep Time: 1 hour 

Total Time: 2 months

Ingredients

12 organic lemons

1000 mL Everclear or 100-proof vodka

1 1/2 cups granulated sugar

Instructions

Peel or zest the lemons, taking care to just zest the outermost yellow peel and none of the white pith inside. If necessary, carefully cut off any residual pith with a small pairing knife.

Place lemon in a large glass mason jar or other glass container than can be sealed airtight. Cover with everclear or vodka. Secure lid and place in a cool, dark location for at least 1 week and up to 4 weeks.

When liquor is yellow in color and peel begins to turn white and easily snaps in two pieces when bent, limoncello is done. The longer it steeps the stronger the lemon flavor will be.

Strain limoncello into a clean class jar, discarding lemon peels. If desired, strain the lemon liquor again through a fine mesh sieve lined with a coffee filter. This will remove even more residual solids and result in a smoother final product.

Combine sugar and 3 cups filtered or bottled water in a saucepan set over medium high heat. Bring to a simmer, stirring occasionally until sugar is completely dissolved. Remove from heat and let cool, then pour into jar with lemon liquor. Secure lid and return to your cool, dark location to mellow, at least 2 weeks or more. The longer you let it mellow, the better your final limoncello will be.

Once limoncello has mellowed, use a funnel to divide limoncello among three half-liter glass bottles or equivalent. Chill in the freezer for at least 24 hours before serving.

[pifindsfood]

https://www.foodandwine.com/recipes/bucatini-carbonara

Bucatini Carbonara

Ingredients

Kosher salt

6 ounces bucatini or perciatelli

1 tablespoon extra-virgin olive oil

4 ounces pancetta, sliced 1/4-inch thick and cut into 1/4-inch dice

1 shallot, very finely chopped

1 garlic clove, very finely chopped

1 cup heavy cream

2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving

4 large egg yolks

2 tablespoons coarsely chopped parsley

Freshly ground black pepper

Instructions

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.

Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese, and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.

[pifindsfood]

https://mexicanfoodjournal.com/cucumber-water-spearmint-lime/

Spearmint Lime Cucumber Water Recipe

 Total Time10minutes minutes

 Servings8 glasses

Ingredients

1 medium cucumber

8 Mexican limes

8 spearmint or mint leaves

1 cup of sugar

½ gallon water

Instructions

Peel the Cucumber and cut it into 4 chunks.

Juice the limes.

Add the cucumber, lime juice, mint, and 2 cups of water to your blender.

Blend for 1 minute.

Pour the mixture into a ½ gallon pitcher add the sugar and water to fill the pitcher.

Stir well.

Serve lightly chilled or over ice.

Garnish with a spearmint leaf.

Notes

Reduce the sugar by half if you prefer a tarter drink.

Lime and cucumber without the mint is also a great combination.

Pair it with the spicy tuna salad or cactus salad for a really great light lunch.

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https://mykoreankitchen.com/three-ultimate-korean-bbq-dipping-sauces/

Three Ultimate Korean BBQ Dipping Sauces

Ssamjang with Maple Syrup and Pistachio Nuts (메이플 시럽 & 피스타치오 쌈장)

Ingredients for 2 to 3 servings

2 Tbsp Korean soybean paste (DoenJang, 된장)

1 & 1/2 tsp Korean chili paste (Gochujang, 고추장)

1 Tbsp sesame oil

3/8 tsp minced garlic

3/8 tsp minced onion

3/4 tsp roasted sesame seeds

3/4 tsp maple syrup

1 Tbsp coarsely chopped pistachio nuts – about 15 to 18 shelled pistachio nuts (You can use other nuts instead if you prefer)

*1 Tbsp = 15ml

Instructions

Combine the ingredients in a bowl, mixing well. Then, portion the mixture into individual dipping plates as needed.

Sesame Oil, Salt and Pepper Sauce (소금 & 후추 기름장)

Ingredients for 1 serving

1 tsp sesame oil

Pinch (Slightly less than 1/8 tsp) of fine sea salt

Pinch (Slightly less than 1/8 tsp) of ground black pepper

*1 Tbsp = 15ml

Instructions

Simply add the listed ingredients directly to a serving plate. If you’re serving a larger group, prepare individual dipping plates for each person instead. (This is how my mum did it at her restaurant – no need to mix a large batch in a bowl.)

Wasabi and Soy Sauce (간장 와사비 소스)

Ingredients for 2 to 3 servings

1 Tbsp soy sauce

1 Tbsp water

2 tsp white sugar

1 tsp white vinegar

A thin slice of onion – to be added in a serving plate

A dab of wasabi paste (from a tube) – to be pasted on the side of a serving plate

*1 Tbsp = 15ml

Instructions

Combine the first four ingredients listed above in a bowl, stirring until the sugar dissolves.

Using a spoon (a 1 Tbsp measuring spoon works well), portion the sauce onto individual dipping plates as needed.

Add the sliced onion to the sauce and place wasabi paste on the side of the plate.

[pifindsfood]

https://damndelicious.net/2014/02/14/garlic-smashed-potatoes/

Garlic Smashed Potatoes

Ingredients

2 pounds baby yellow potatoes

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.

Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.

Place into oven and bake for 25-30 minutes, or until golden brown and crisp.

Serve immediately.

[pifindsfood]

https://www.babaganosh.org/zucchini-fritters/

Zucchini Fritters

Ingredients

2 cups grated zucchini (approximately two 7-8-inch medium-sized zucchini, or 1 lb of zucchini. Feel free to add some diced zucchini blossoms or even whole cucumber blossoms into the batter. And be sure to check out these cucumber flower fritters!)

1 egg (or 2 egg whites)

1 teaspoon garlic powder

½ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

1 cup all-purpose flour

2 tablespoons grated Parmesan cheese, or more to taste—I sometimes use as much as 4 tablespoons (¼ cup)

1 cup Panko breadcrumbs, or as needed for dredging

½ - 1 cup cooking oil, or as needed

Related recipe: Cauliflower Fritters

Equipment

Box grater

Colander

Large non-stick pan (or 2 pans at the same time for faster frying)

Bowls, measuring cups, measuring spoons

Instructions

Step 1: Grate the zucchini into a large colander. Use your hands to squeeze out as much liquid as you can (discard the liquid or use it to make veggie broth). The more liquid you squeeze out, the easier it will be to make the fitters.

Step 2: In a medium-sized bowl, stir together the grated zucchini and egg until the zucchini is well-coated.

Step 3: Stir in the garlic powder, salt, pepper, flour, and grated parmesan cheese until completely combined.

Step 4: Place the breadcrumbs in a shallow dish—you'll use these for coating the fritters.

Step 5: Take 2 tablespoons of the zucchini mixture and press gently into the breadcrumbs, making a flat patty and coating the zucchini in the breadcrumbs. Carefully flip it (use a fork or spoon is easiest) and coat the other side in breadcrumbs. 

Step 6: Add oil to your skillet and heat it up—I like to have a thin coating of oil on the bottom (less than ¼ inch) so the fritters get nice and crispy. Use a fork or spoon to carefully place a breadcrumb-coated zucchini patty into the oil, gently press down to flatten it, and fry for about 2-3 minutes per side over medium-low heat, or until golden brown and cooked through on the inside. I can typically fit 5-6 fritters in a 9-inch pan, or 7-8 in a 12-inch pan.

Set aside on a paper towel to absorb extra oil. Add more oil to the pan if needed, and cook the rest of the fritters. Serve warm with a dollop of sour cream, or see dip ideas below.

[pifindsfood]

Pickle Collection

Momofuku Turnip Pickle

https://greatist.com/eat/momofuku-turnip-pickle#1

Yield: 1 quart

Difficulty: Easy

Total: 10 mins, plus brining time

Active: 10 mins

Ingredients (6)

1 pound turnips, peeled and sliced paper thin

2 (4-inch-by-2-1/2-inch) pieces kombu

1 cup rice vinegar

1 cup granulated sugar

1 cup water

2 tablespoons kosher salt

Instructions

Place the turnips and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.

Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.

Immediately pour the brine over the turnips, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar. Let cool to room temperature, about 1 hour.

Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled turnips can be kept in the refrigerator for up to 2 months.)

[pifindsfood]

https://designmom.com/dessert-for-two-fluffy-lemon-pudding/

Two Person Fluffy Lemon Pudding

Ingredients

1 large egg, at room temperature, separated

6 tablespoons (83 grams) granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

2 tablespoons butter, melted

3 tablespoons all-purpose flour

Pinch sea salt

6 tablespoons buttermilk

Confectioners sugar, for dusting

Blackberries, for garnish (optional)

Instructions

Preheat oven to 350°F. Have ready two 8-ounce ramekins or custard cups.

Place egg white in a medium mixing bowl and set aside.

Place egg yolk, sugar, lemon juice, and zest in a separate bowl. Whisk well until the mixture thickens and lightens in color. Alternatively, beat using a hand-mixer.

Add the melted butter and whisk well.

Next add the flour and pinch of sea salt; whisk until just combined. Add the buttermilk and whisk just until smooth. Don’t over-mix.

With a clean whisk (or beaters), beat the egg white until peaks form. To test, bring the whisk or beaters out of the bowl and hold upright. The egg whites should mostly stand, but the top will flop over.

Using a large silicone or rubber spatula, fold the beaten egg whites into the batter with wide, broad strokes. This will lighten the batter. Don’t stir vigorously, or the puddings won’t rise or separate into layers when baking.

Divide the batter between the two ramekins. If desired, place the ramekins in another baking dish to make transporting them in and out of the oven easier. Place in oven and bake for 20-25 minutes, or 25-30 minutes if using the larger baking dish for transporting the ramekins. When the puddings are ready, they will be mostly set, but jiggle in the center when gently tapped. If the top looks at all wet, leave the pudding for another 3-5 minutes. The tops will also be lightly golden around the edges.

Allow puddings to cool slightly before serving. If desired, sprinkle the tops with a little confectioners sugar. Serve warm or at room temperature.

[pifindsfood]

https://www.healthycanning.com/chicken-chili-verde

Ball Jar Chicken Chili Verde

Ingredients

1 kg chicken breast (boneless. 2 lbs)

100 g green onion (chopped. 1 cup)

4 tablespoons cilantro (aka fresh coriander. Washed, chopped.)

2 cloves garlic

4 tablespoons pickled jalapenos (sliced)

175 g white kidney beans (aka cannellini beans. 1 cup cooked)

250 ml roasted salsa verde (1 cup)

2 teaspoons salt (or non-bitter, non-clouding salt sub)

chicken stock (hot)

Instructions

Cut the chicken into 5 cm (2 inch) chunks. Put in a large bowl.

Wash the green onion, trim, and chop, measure, add to bowl.

Wash the cilantro, chop, measure, add to bowl.

Peel the garlic, and slice or chop, add to bowl.

Drain the pickled jalapeno, chop, measure, add to bowl.

Drain the cooked beans, measure, add to bowl.

Add everything else except chicken broth to bowl.

Put a kettle or pot of water on to boil for you to make your chicken broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.

Using your clean hands or a very sturdy spoon, mix the contents of the bowl.

Jar size choices: half-litre (1 US pint) or 1 litre (US quart)

Pack the hot jars firmly (but not overly tightly) with mixture.

Leave 3 cm (1 inch) headspace.

Top up the jars with hot chicken broth.

Debubble; adjust headspace.

Wipe jar rims.

Put lids on.

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time: half-litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

[pifindsfood]

https://sharethespice.com/vegetable-sandwich-with-balsamic-glaze/

Vegetable Sandwich with Balsamic Glaze

Servings: 4 Sandwiches

Ingredients 

1 loaf sourdough bread; or bread of your choice

4-8 slices of pepper jack cheese

For the Sandwich Vegetables:

1 tablespoon olive oil

1 red onion; , sliced

2 cloves garlic;, minced

2 cups baby bella mushrooms; , sliced

1 colored bell pepper; , sliced

1 zucchini; , julienne sliced

2 cups packed spinach

2 tablespoons balsamic glaze, (see notes)

½ teaspoon Italian seasoning

sea salt to taste

black pepper to taste

For the Cream Cheese Spread:

1, 8 oz container whipped cream cheese

2 teaspoons sriracha sauce

2 tablespoons soy sauce

Instructions

To prepare the vegetables:

Heat oil in a medium non-stick skillet. Add the garlic and onions and cook until onions are translucent.

Add mushrooms, zucchini, and bell peppers. Cook 5 minutes or until slightly soft. If you like your vegetables soggy, cook for a 2-3 more minutes. Add the spinach at the end and cook 1-2 minutes until just wilted.

Add the balsamic glaze to the vegetables. Add Italian seasoning, salt, and black pepper. Set aside.

To prepare the cream cheese spread:

In the cream cheese container or a small bowl, add sriracha and soy sauce. Mix with a spoon until well combined. Set aside.

To prepare the sandwich:

Take two slices of bread and lay one cheese slice on one slice of bread (or cheese slices on both sides).

Place the bread slices with the cheese in a toaster oven and toast until cheese is melted and bread is browned to your liking.

Remove the toasted bread from the toaster oven. Add cream cheese spread to one side or both sides and top with the cooked vegetables.

Close the sandwich and cut in half. Serve immediately

[pifindsfood]

https://cookathomemom.com/air-fryer-chicken-thighs/

Air Fryer Bone-In Chicken Thighs

Ingredients

1 lb. chicken thighs bone-in, skin-on

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

1/4 teaspoon thyme

Instructions

Mix the salt, pepper, paprika, garlic powder, and thyme together in a small dish. Take a few napkins or paper towels and pat each chicken thigh dry on all sides. Drizzle the chicken with the oil, then sprinkle with the seasoning, turning the chicken thighs until they’re coated on all sides.

Preheat the air fryer to 380°F (194°C). Once it’s preheated, spray the air fryer basket with a little oil to prevent the chicken from sticking. Carefully set the pieces of chicken into the air fryer skin side up, with a little room between each piece.  Close the air fryer and cook the chicken for 18-20 minutes.Close to the end of cook time, open the air fryer basket and use a meat thermometer to check if the internal temperature of the meat has reached 165°F (74°C).Once the chicken is done, carefully remove the chicken and set it on a plate to serve.

[pifindsfood]

https://buttermochi.wordpress.com/2016/06/07/backstage-dinner-party-grilled-asparagus-elote-style/

Grilled Asparagus Elote Style

Serves 5-6 as a starter or side

Ingredients

2 bundles asparagus, ends trimmed

1/3 cup crema or sour cream (mayo is also used, could use soy or coconut yogurt to make vegan)

1/3 cup crumbled queso fresco or feta (could use vegan cheese)

1/2 cup chopped cilantro

1 lime

pinch of cayenne or smoked hot paprika

salt and pepper to taste

Instructions

Drizzle the asparagus with oil and grill over high heat for 1-2 minutes until crisp tender and beginning to char in spots. Ours got forgotten on the grill for about 5 minutes on this particular evening (because we are so rock and roll), and they were still delicious.

Arrange the asparagus on a large platter in a thin layer (so each spear gets some toppings). Sprinkle with salt and pepper. Drizzle the crema over the spears and then sprinkle with cheese and cilantro. Squeeze the lime over and then dust with cayenne or paprika. I garnished with some chive flowers for fun.

[pifindsfood]

https://sweetsavoryandsteph.com/creamy-corn-and-asparagus-farro-salad/

Creamy Corn and Asparagus Farro Salad

Ingredients

1 cup farro, uncooked, raw

4 cups water

1 bouillon cube, chicken or vegetable flavored

1 bunch asparagus

3 ears corn

3 shallots, large

1 jalapeno, seeded, diced

1/4 cup light mayo

1/4 cup plain non fat Greek yogurt

2 tbsp white wine vinegar

1 lime, zested and juiced

2 tbsp chives, fresh, chopped

1/4 cup basil, fresh, chopped

Instructions

Measure out 1 cup of farro, and rinse it under cold water through a strainer.

Add the farro to a sauce pan with the water and bouillon cube. (You can also use 4 cups of chicken or vegetable stock).

Stir to combine, and then bring the liquid to a boil.

Once boiling, cover the pot and reduce the heat to a simmer.

Simmer for 20-25 minutes or until the broth is absorbed and the farro is tender.

Strain the farro and drain any excess liquid. Do not rinse the farro.

While the farro cooks, trim the ends off the asparagus and remove the outer layer of the shallots leaving the bottom root in tact; shuck the corn.

Spray the vegetables with cooking spray.

Grill the vegetables over medium heat until tender and slightly charred, rotating frequently. The asparagus will need around 10 minutes, the corn and shallots closer to 20.

To prepare the dressing, combine the yogurt, mayo, vinegar, lime zest and juice, and herbs.

Once the vegetables have cooked, remove the corn kernels from the ears of corn, and chop the asparagus and shallots (discard the root of the shallots). Seed and dice the jalapeno.

Add the vegetables and cooked farro to the dressing and toss to combine. Taste for seasoning.

[pifindsfood]

https://www.irishtimes.com/life-and-style/food-and-drink/how-to-make-michelin-starred-spaghetti-in-10-minutes-1.4068305

Keelan Higgs Spaghetti Alfredo

Serves 2

Cook time: 10 minutes

Ingredients 240g dried spaghetti 2/3 tsp freshly ground black pepper 50g salted butter 50ml fresh cream 35g freshly grated Parmesan cheese and more cheese to grate over the top

Instructions 1. Fill a pot full of water, add two tablespoons of salt and bring it to the boil.

2. Drop the spaghetti in and stir a few times to make sure the pasta doesn’t stick together. Depending on the brand of pasta, the spaghetti should take six to eight minutes, you want to serve it al dente, or with a slight bite to it.

3. In the meantime, put a pan on a medium heat and add the black pepper, move it around for a few seconds, you should start to smell the pepper a bit as its natural oils are released.

4. Next add the butter and a good three to four tablespoons of the water the pasta is cooking in. Allow the butter to melt and stir, so it emulsifies with the water. Add the cream and bring to a simmer for 30 seconds or so then turn the heat down and add the grated cheese. Stir the sauce until the cheese has melted. At this stage the pasta should be just cooked.

5. Strain the pasta and add to the sauce, toss the pasta in the sauce until well mixed in. If you feel the sauce is too thick add a spoon or two more of the pasta water.

6. Serve in a bowl topped with more grated Parmesan and a twist of black pepper.

Keelan Higgs is head chef and co-proprietor of Variety Jones, 78 Thomas Street, Dublin.  varietyjones.ie

[pifindsfood]

Shepherd's Pie Two Ways (Standard and Gluten +Dairy Free at Bottom)

https://basicswithbabish.co/basicsepisodes/shepherdspie

https://blog.debbiemacomber.com/shepherds-pie/

Standard Pie

Serves: 2 for 2 meals

Ingredients

Mashed potatoes

3lbs Yukon Gold potatoes

1/4 cup unsalted butter

½ cup chives

Kosher salt

White pepper or regular pepper

SAVE YOUR STARCH WATER

2 egg yolks (optional)

For the stew

1/2 large onion, minced

4 medium carrots, minched

Rosemary sprigs

Thyme sprigs

3 cloves garlic (peeled and crushed)

1lb ground lamb (or ground beef, or pork and beef mix with pancetta)

Tomato paste

1-1 ½ Tbsp flour

1 cup bone broth

Worcestershire sauce or allium vinegar sauce (Acid League)

Peas (fresh or frozen)

1/2 puck frozen Red Wine Demi-Glace (optional)

Instructions

Mashed Potatoes

Start by peeling and cutting 3 pounds of Yukon Gold potatoes in half (for faster pie, leave skin on). Put them in a large sauce pot and cover with salted, cold water. 

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain, reserving starch water, and place back in the warm pot. 

Place over medium-low heat, stir around and cook gently for about 1 minute. 

Kill the heat and add ½ cup chives (optional). Transfer to plastic bowl.

Using a masher, fork or potato ricer, mash everything together. Add kosher salt and white pepper to season. 

Optional that I have never tried: Add 2 egg yolks to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

Meat Stew and Peas

Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic. 

In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste. 

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

To make the sauce, add 1 Tbsp flour to the mixture and mix until the raw flour smell is gone and a fond has formed on the bottom of the pot (about 2-3 minutes). 

Deglaze with 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of sauce. Optional: now is when you can add 1/2 puck of frozen demi-glace if you have it. See Bone Broth for the demi-glace recipe.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.  

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better, and do not need to be cooked. Set aside for pie assembly.

Shepherd’s Pie Assembly

Spoon the stew mixture onto a baking dish. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a pastry bag or a Ziploc bag with the corner cut off.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy. 

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. . You can also broil it the last 2-3 minutes for extra brown and crispy.

Gluten Free / Dairy Free Pie

Serves: 2 for 2 meals

Ingredients

Mashed potatoes

3lbs Yukon Gold potatoes

1/4 cup unsalted plant butter (coconut/cashew)

½ cup chives

Kosher salt

White pepper or regular pepper

SAVE YOUR STARCH WATER

Optional 1 egg yollk

Optional 1/4 cup cashew, roughly chopped

For the stew

1/2 large onion, minced

4 medium carrots, minched

Rosemary sprigs

Thyme sprigs

3 cloves garlic (peeled and crushed)

1lb ground lamb (or ground beef, or pork and beef mix with pancetta)

Tomato paste

1 ½-2 tsp tapioca flour and 1 tsp corn starch

1 cup bone broth

Worcestershire sauce or allium vinegar sauce (Acid League)

Peas (fresh or frozen)

1/2 puck frozen Red Wine Demi-Glace (optional)

Instructions

Mashed Potatoes

Start by peeling and cutting 3 pounds of Yukon Gold potatoes in half (for faster pie, leave skin on). Put them in a large sauce pot and cover with salted, cold water. 

Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain, reserving starch water, and place in plastic bowl. Let air dry for 5 minutes or so. 

Kill the heat and add ½ cup chives (optional). Transfer to plastic bowl.

Using a masher, fork or potato ricer, mash everything together. Add kosher salt and white pepper to season. 

Optional that I have never tried: Add 1 egg yolk to the now-kind-of-cooled-down potatoes and giving it one more mix and mash.

Meat Stew and Peas

Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic. 

In a lightly oiled and preheated stainless steel pan, place 1 pound of ground lamb (or ground beef if you prefer). Break it up in the pan until brown. Drain any excess fat, but leave 2-3 Tbsp in the pan.

Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.

Make a hole in the middle of the pan and add the crushed garlic and tomato paste. 

Mix together and saute for 2-3 minutes. Add the chopped rosemary and thyme and stir.

To make the sauce, add 0.5 tsp tapioca flour and 1 tsp corn starch to the mixture until mixture thickens appropriately and a fond has formed on the bottom of the pot (about 2-3 minutes). 

Deglaze with 1 cup beef’s broth. Make sure to scrape up all the fond at the bottom while mixing. Add a few dashes of sauce. Optional: now is when you can add 1/2 puck of frozen demi-glace if you have it. See Bone Broth for the demi-glace recipe.

Add remaining tapioca starch (1.5 tsp) to thicken mixture.

Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.  Turn off heat.

Add in chopped cashews, which will cook as the pie bakes later.

In a separate pot, cook up some fresh peas. Frozen peas work just as fine and better, and do not need to be cooked. Set aside for pie assembly.

Shepherd’s Pie Assembly

Spoon the stew mixture onto a baking dish. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a spoon or a Ziploc bag with the corner cut off to pipe it for a more even application.

Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy. 

Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes. . You can also broil it the last 2-3 minutes for extra brown and crispy.

[pifindsfood]

Chocolate Chip Scones (Two Versions)

Yolk & Heavy Cream Version

In my opinion, this version is more satisfying to eat but needs some spice.

https://www.dessertfortwo.com/chocolate-chip-scones/

Ingredients

1 ¼ cup all-purpose flour (160g)

¼ cup sugar (45g)

¼ teaspoon salt

¼ teaspoon baking soda

1 teaspoon baking powder

4 tablespoons unsalted butter, cold

⅓ cup + 2 tablespoons heavy cream, plus extra for brushing (105g)

1 large egg yolk (20g)

¼ cup semisweet chocolate chips

Instructions

Preheat the oven to 400.

In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder. 

Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.

Next, add the heavy cream and egg yolk in a small bowl and whisk together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.

Add the chocolate chips and stir lightly to combine.

Scoop the dough out, place it on the baking sheet lined with parchment paper. Use the warmth of your hands to make it stick together into a circle.

Slice the dough circle into 4 even pieces. Brush each piece with extra heavy cream all over.

Bake for 13-15 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.

Let cool for a few minutes before serving. These scones will keep for up to 2 days covered tightly on the counter. To reheat, use a toaster oven to crisp instead of the microwave.

Buttermilk Version

https://www.chiselandfork.com/chocolate-chip-scones/#recipe

Ingredients

2 cups all-purpose flour (240g)

¼ cup sugar (50g)

1 ¼ teaspoon baking powder

¼ teaspoon baking soda

¼ tsp salt

½ cup unsalted butter, cold

2/3 cup dark chocolate chips

¾ cup buttermilk (168g)

1 tsp vanilla extract or 1/2 tsp powder

Instructions

Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. 

Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the chocolate chips.

In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense. 

Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones). 

Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar.

Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.

Another to try later:

https://www.tasteofhome.com/recipes/chocolate-chip-scones/