Samba Schutte's Profiteroles ala ~DKBB~

Samba Schutte's Profiteroles ala ~DKBB~

Before beginning, place a mixing bowl and whisk mixer attachment in the freezer so they will be ready for the cream filling portion of this recipe.

Choux pastry

1 c. water
½ c. (1 stick) unsalted butter
1 tsp. sugar
Pinch of salt
1 c. flour
4 eggs at room temperature
½ tsp. vanilla extract

• Preheat oven to 400°F.
• Put water, butter, sugar, and salt into saucepan over medium heat; stir occasionally until butter is melted and it is all well combined.
• Once this mixture starts to simmer, add the flour; stir constantly, making sure the mixture is thoroughly combined. The dough will gather into a ball and will thicken up; keep stirring for about 5 minutes so it cooks through. It is ready with a film starts forming at the bottom of the saucepan.
• Remove pan from heat and transfer the dough to a mixing bowl, then add the eggs one at a time, mixing well (with a hand mixer) after each add; add vanilla and continue mixing all on medium speed. The mixture will star to become a little silky and stretchy, sticking to the beaters.
• Scrape down the beaters (easiest to use your hands), use a spatula to clean the side of the bowl and make sure everything is well incorporated.
• Place your choux mixture in a piping bag (put piping bag in a tall glass, folding a generous about of bag over the sides; close off the top of the bag by twisting it shut (using that extra bag folded over the glass sides); using scissors, cut off the tip of piping bag (you want your index finger to fit into the end of the bag).
• On a parchment-lined baking tray, pipe the dough for each profiterole to the side you desire, piping a bit like you would fill a soft-serve ice cream cone. Small profiteroles should look like the poop emoji. Leave 1½ inches between each profiterole. The final step before baking is to flatten the top of each profiterole so there are no “peaks.”
• Bake for 25 to 35 minutes, checking them at 20 minutes for doneness. They are done with they are puffy, golden brown, hollow, and light. When they are done, turn off the oven and leave them in for another 5 minutes to allow them to harden a bit more.
• Set these aside to cool completely before filling them.

The filling can be a cream filling (recipe below), a custard filling, or even a creamy pie filling (lemon [my favorite], coconut crème, etc.).

Cream filling
2½ c. heavy cream
1 Tbsp. powdered sugar
1tsp. vanilla extract

• Using the cooled mixing bowl, add the heavy cream, powdered sugar, and vanilla; mix on high speed until you get stiff peaks (the cream holds its shape and feels both fluffy and sturdy).
• If the profiteroles have not completely cooled yet, place the cream in the frig to keep it cold and sturdy until you are ready to pipe it into the profiteroles.
• To pipe the cream into the profiteroles, fill a piping bag (following the same steps as with the piping of the profiteroles, but you want to hole smaller - so only your pinkie finger would fit).
• There are two ways to fill the profiteroles: (1) cut a small hole in the bottom of each and fill that way, or (2) for larger profiteroles, cut off just the top of each and fill, then place the top back on.

Chocolate ganache topping
1 c. heavy cream
1 c. chocolate chips (semi-sweet or milk chocolate, your preference)

• In a saucepan over medium heat add the cream and let it come to a simmer (just bubbling, NOT boiling).
• Add in the chocolate chips and remove from heat; let set for 15 to 30 seconds, then start stirring constantly until the chocolate chips have completely melted and are fully incorporated into the cream. You want a smooth, slightly thicker, silky mixture. Let this cool for 5 to 10 minutes, then spoon over the profiteroles.
• The completed profiteroles can be placed in the frig to allow the ganache to set. They can be stored in the frig, in an airtight container, for a week or so.

Low Mein ala ~DKBB~

Low Mein ala ~DKBB~

(original recipe from The Choi of Cooking)

 
8 oz. noodles (spaghetti, rice, udon, egg, etc. – use noodles of your choice)
2-3 Tbsp. sesame oil
1-2 Tbsp. minced ginger
½ medium yellow onion, thinly sliced
3 scallions, cut into thin strips
2 Tbsp. minced garlic
Salt and fresh cracked pepper
8 oz. shitake (drained if using canned)
2 medium carrots, cut into short matchsticks
3 ribs celery, cut into short matchsticks
1 medium green pepper, thinly sliced
1 can sliced water chestnuts, drained
1 can bean sprouts, drained
1 can bamboo shoots, drained*
1 can baby corn, drained*
6-7 Tbsp. low-sodium soy sauce
2 Tbsp. chili garlic sauce
1 Tbsp. unsalted butter

*Optional

• Cook noodles per package directions, but remove from heat and drain 1 to 2 minutes before directions say it would be done; set aside.
• Heat wok over high heat; add 2 Tbsp. sesame oil, ginger, onion, scallions, and garlic and sauté until aromatic (about 2 to 3 minutes); season all lightly with salt and more generously with fresh cracked pepper; toss well.
• Stir in mushrooms, carrots, celery, green pepper, water chestnuts, and bean sprouts (and bamboo shoots/baby corn if desired), adding another Tbsp. of sesame oil if needed to keep everything gliding in the wok.
• Add the cooked noodles, using tongs to fold the noodles into the vegetables until everything is evenly distributed.
• Add in the soy sauce, chili garlic sauce, and butter; stir well to incorporate thoroughly, tossing with tongs until the noodles have a golden-brown hue from the sauce; cook all until vegetables are tender (5 to 10 minutes).

Serve with chili crisp, sriracha sauce, etc. (condiments of your choice).

Hatch Chili Cheeseburger Soup ala ~DKBB~

Hatch Chili Cheeseburger Soup ala ~DKBB~

(a twist on a www.tasteofhome.com recipe)

½ lb. ground beef

4 Tbsp. butter, divided
¾ cup chopped onion
½ cup shredded carrots
½ cup diced celery
4 oz. roasted hatch chilis
1 tsp. dried basil
1 tsp. dried parsley
1¾ lb. peeled, cubed potatoes
3 c. chicken broth
¼ c. flour (I use Wondra)
8 oz. pepperjack or hatch pepper shredded cheese
1½ c. milk
¾ tsp. salt
½ tsp. cracked pepper OR white pepper
¼ to ½ tsp. smoked paprika
½ tsp. garlic powder
¼ to ½ c. sour cream

• Cook the hamburger over medium heat; crumble well as it cooks; drain and set aside.
• In a large pot, melt 1 Tbsp. butter over medium heat and sauté onion, carrots, celery, basil and parsley until vegetables are tender; add in chilis, potatoes, broth, and hamburger; bring all to a boil, then simmer, covered, until potatoes are tender.
• Meanwhile, in a small skillet melt remaining 3 Tbsp. butter; add flour and cook and stir until bubbly; add this to the soup and bring all to a boil; cook and stir for a few minutes to incorporate the flour mixture well; reduce heat to low.
• Stir in cheese, milk, salt, pepper, paprika, and garlic powder; cook and stir until cheese is melted in; blend in sour cream.

Vietnamese Shaking Beef ala ~DKBB~

Vietnamese Shaking Beef (Bo Luc Lac) ala ~DKBB~

(original recipe from www.delightfulplate.com) 

For the beef:
12 oz. beef (I use stew meat or cube steak)
½ tsp. salt
¼ tsp. sugar
Black pepper
Cooking oil (sesame oil, fire oil, canola…but not olive)
1small red onion, thinly sliced
3 stalks scallions, white parts cut into 1-inch pieces, green parts cut into ½-inch pieces
4 cloves garlic, minced
1½ Tbsp. butter
 
For the soy sauce mixture:
2 Tbsp. rice vinegar
2 tsp. dark soy sauce (or hoisin sauce)
2 tsp. (low sodium) soy sauce
½ Tbsp. fish sauce
1 tsp. oyster sauce
1½ tsp. sugar
Small amount of cornstarch to thicken
 
For the salad:
2-3 soft lettuce leaves, chopped (butter lettuce works well)
1-2 cups microgreens
2 small or medium ripe tomatoes 

• Trim and cut the beef into 1-inch cubes; marinate with ½ tsp. salt, ¼ tsp. sugar, plenty of black pepper, and 1-2 tsp. oil of choice. Set aside and allow to come to room temperature.
• In a bowl, combine all the sauce ingredients; taste and adjust per your taste; add cornstarch if thicker sauce is desired.
• In a wok or heavy-bottomed pan over medium-high heat, add oil and beef cubes; sear for 30-45 seconds, flip and sear for another 30-45 seconds.
• Add onion slices and stir-fry beef and onion 30 seconds; add minced garlic and white parts of scallions; stir-fry until garlic is fragrant.
• Add sauce mixture, shake wok to coat beef; then add butter and cook until butter completely melts and everything is combined.
• Toss in the green scallion parts before serving.

Plating:
Place lettuce on bottom, cover with sliced tomatoes and a layer of microgreens; top all with the beef/sauce mixture.

Black Garlic Honey Barbecue Chicken Pizza ala ~DKBB~

Black Garlic Honey Barbecue Chicken Pizza ala ~DKBB~
(original recipe from www.foreignfork.com)

Black Garlic Honey Barbecue Sauce
1 tsp. cornstarch
⅔ c. water
1 c. barbecue sauce (I use either homemade or Sweet Baby Ray’s)
6 Tbsp. honey (I use 2-3 Tbsp. black garlic honey, 1 Tbsp. Carolina Reaper honey, and 1 Tbsp. regular honey)
2 Tbsp. soy sauce (I prefer low-sodium)
1 Tbsp. minced (regular) garlic
 
Pizza/Toppings
2 Tbsp. unsalted butter, softened
1 head black garlic
1 pizza crust (I prefer Boboli crusts, but you can sure make your own)
1 skinless, boneless chicken breast
Mozzarella cheese (block/ball and shredded)

• Combine the softened butter with 3-4 cloves of black garlic, mixing well.
• In a small bowl, combine water and cornstarch and mix together until cornstarch is dissolved.
• In a medium pan, over medium-low heat, combine the barbecue sauce, honey, soy sauce, minced garlic, and water/cornstarch mixture.
• Cook on medium-high heat until sauce starts to bubble and thicken, stirring occasionally; remove from burner when thickened; allow sauce to cool for about 30 minutes.
• Divide completed sauce in half, reserving half for pizza sauce. Pour the remaining half into a Ziploc bag with the chicken breast and allow to marinate for an hour or so.
• When the chicken is done marinating, grill it (or bake it); when it is done cooking, let is set for about 10 minutes, then dice it up.
• Cover the pizza crust with the black garlic butter; add on the barbecue sauce that had been set aside using a spatula; cover this with mozzarella cheese (preferably not shredded); add the rest of the black garlic and the diced chicken.
• Cover all with a light layer of shredded mozzarella cheese, then drizzle the remaining unused sauce lightly over all.
• Grill or bake the pizza per usual practice.

Samba Schutte's Key Lime Pie

Samba Schutte's Key Lime Pie

I did an online baking class with the actor and baker extraordinaire Samba Schutte through bemomentus.us. His classes are always a ton of fun, a bit naughty, and chaotic as heck. Anyway, this gem came out of that class.

Ingredients:
1½ cups graham cracker crumbs (2 packets of 9 crackers each)
5 Tbsp. melted unsalted butter
1 tsp. ginger powder
4 large egg yolks
6 ripe limes
1½ Tbsp. of lime zest
½ cup lime juice
14 oz. can condensed milk
2 Tbsp. sour cream
1 cup heavy cream

Crust:
You can use a store-bought graham cracker crust, but....

• Set oven to 350°F.
• Crush graham crackers either in food processor OR put them in a large Ziploc bag and roll them the dust with your rolling pin; add the ginger powder to your crushed crackers.
• Melt the butter and let it cool a bit, then add melted butter to cracker crumbs, using your hands to mix it all together; you want a texture that clumps together when you squeeze it; add 1 Tbsp. of water to this to help things hold shape.
• Put this crumb mixture into your chosen vessel (I use a 9” pie plate), spreading it evenly across the bottom and up the sides; press hard around the edges and firmly around the base so it holds its shape when baking.
• Bake for 10-12 minutes, until it’s golden brown and fragrant.
• Remove from oven and set aside to cool as you make the filling (leave the oven on).

Filling:

• Using a fine grater, zest all the limes; set this zest aside for now.
• Cut the limes in half and juice them (roll them on the counter first to help release juices); strain out any pulp/seeds; you’ll need ½ cup of lime juice (set aside for now).
• Using your stand-up mixer, add your separated egg yolks and 1 Tbsp. lime zest to the mixing bowl, then mix on high speed for about 5 minutes until the mixture becomes fluffy and gains a bit of volume.
• Add the condensed milk and mix again at high speed for about 3-4 minutes until it all blends together and thickens up a bit.
• Add the 2 Tbsp. of sour cream and mix again on high speed for a bit.
• Add the lime juice and mix at high speed for 30 seconds.
• Gently pour the filling into the cooled pie crust, using a spatula to make sure it is evenly spread.
• Place the pie in to oven and bake for 17-20 minutes, checking at around 15 minutes. You’ll know it’s ready when the center is set but still quivers when you shake the pie plate. I check it like I do pumpkin pies…place a butter knife in the center and if it comes out clean, the pie is done.
• Let the pie cool completely before adding the (optional) topping.

Topping*:
I chill the bowl and beaters before I make any sort of whipped cream.

• In a medium mixing bowl, add the heavy cream; mix on high speed until it forms stiff peaks (usually 3-5 minutes).
• Use a spatula to dollop the whipped cream onto the top of the cooled pie and spread it evenly; use the remaining lime zest to dust over the top of the whipped cream.

*Remember, the topping is optional. The pie tastes just as good without it, and you save some calories.

Walking Taco Casserole ala ~DKBB~

Walking Taco Casserole ala ~DKBB~

(original recipe from www.tasteofhome.com)

1 lb. ground beef
1 small onion, diced
1 pkg. taco seasoning

1 can (4 oz.) hatch chilies
2 cans (10 oz.) diced tomatoes with green chilies (or w/habaneros), undrained
1 can (15.5 oz.) pinto beans, rinsed and drains
1 can (15.25 oz.) whole kernel corn, drained (optional)
1 pkg. (9.25 oz.) corn chips (I prefer low sodium Fritos)
2 cups shredded cheese (Mexican blend, taco blend, pepper jack, hatch pepper jack...whatever you prefer, and you can combine kinds as well)
Option toppings for serving: sour cream, sliced green onions, sliced black olives, pico de gallo, chopped avocadoes, guacamole, sliced jalapenos

• Preheat oven to 350°F.
• Brown the meat and onions over medium heat; drain; stir in taco seasoning, hatch chilies, and diced tomatoes; bring to a simmer and cook until thickened, stirring constantly; stir in beans (and corn).
• Layer corn chips in greased 9x13-inch baking dish; spoon the taco meet mixture evenly over the chips; sprinkle the shredded cheese over all.
• Bake 15-20 minutes, until cheese is bubbly. Serve with toppings as desired.

Harissa-Spiced Beef & Orzo Soup ala ~CHB~ & Harissa Paste ala ~DKBB~

Harissa-Spiced Beef and Orzo Soup ala ~CHB~

(original recipe from Milk Street)

 

Start to finish: 1¼ hours
Servings: 4-6
 
2 Tbsp. extra-virgin olive oil
1 lb. boneless beef (stew meat works great), cut into ½-inch cubes
Kosher salt and fresh-ground black pepper
2 Tbsp. harissa paste*
½ to 1 tsp. ground turmeric
1 tsp. cumin
¼ tsp. cinnamon
6 oz. can tomato paste
15½ oz. can garbanzo beans, rinsed and drained
7 cups water
1 cup orzo pasta
14½ oz. can fire-roasted diced tomatoes (do not drain)
1 cup lightly packed fresh flat-leaf parsley, finely chopped OR ½ cup dried parsley
2 Tbsp. lemon juice
1 Tbsp. dried mint
Any kind of dried, small hot chilis (to taste)

• In a large Dutch oven over medium-high heat, heat the oil until shimmering; add the beef in an even layer and season with salt and pepper; cook without stirring until browned on the bottom, about 4 minutes; continue to cook, stirring occasionally until the beef of browned all over, about 4-6 minutes.
• Add the harissa paste* and cook, stirring until fragrant, about 30 seconds; add the tomato paste and cook, stirring until the paste begins to brown and stick to the pot, 2-3 minutes; stir in garbanzo beans, can of diced tomatoes, and 7 cups water; bring all to a simmer, uncovered, over medium-high heat; reduce to medium and cook, stirring occasionally, for 25 minutes.
• Stir in the orzo and cook uncovered, stirring often to prevent sticking, until beef is tender and orzo is plump and fully tender (not al dente), 25 to 30 minutes.
• Off heat, stir in parsley, lemon juice, mint, and dried peppers; place back on low-medium heat the simmer for another 10 to 15 minutes to allow dried chili peppers to reconstitute a bit.
• Enjoy soup with fresh baked bread or naan.

*Harissa paste can be purchased from some grocery stores, or you can use the following recipe to create your own:

Harissa Paste ala ~DKBB~

(original recipe from Minimalist Baker)

 
10 dried New Mexico chilis (or other large dried chilis with mild to medium heat)
7 dried chilis de arbol and/or pequin peppers (can use < or > 7 to achieve desired heat)
1 heaping Tbsp. cumin seeds (or if subbing ground cumin use 1 level Tbsp. and skip the toasting step)
2 tsp. coriander seeds (or if subbing ground use a little less and skip the toasting step)
1 tsp. caraway seeds
4 cloves garlic, minced
1½ tsp. smoked paprika
1 tsp. fine sea salt
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. tomato paste
¼ cup olive oil

• Add dried chilis to a mixing bowl and cover with hot water; once submerged, cover and steam for 20 minutes to rehydrate; set aside.
• In the meantime, add cumin and coriander seeds (IF using seeds) to small skillet and roast over medium heat for a few minutes, or until fragrant and starting to pop; transfer to mortar and pestle and crush into fine powder.
• Next add caraway seeds, minced garlic, smoked paprika, salt and mix; add lemon juice and vinegar and mix until you achieve a paste texture; transfer this mixture to food processor and add tomato paste; set aside.
• Once chilis are rehydrated, drain and remove the stems and seeds (might want to wear food grade gloves for that part), then add them to the food processor. At this point, all ingredients (except olive oil) should be in food processor.
• Blend for 1-2 minutes, scraping down the sides as needed, until a smooth paste is achieved; stream in olive oil while blending to create a saucier consistency, adding oil (or water) as needed until desired consistency is achieved.
• Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste; if it’s not spicy enough, you can add cayenne pepper to taste.
• Scoop paste into container to store in the refrigerator or up to 1 month. If you want to freeze this, it can be done for up to 2 months by freezing it in an ice cube tray, then storing those harissa paste ice cubes in a freezer-safe container; add frozen cubes directly to warm foods (like soups or sauces); if adding to cold foods (like dressings or dips), allow to thaw first.

Brown Butter Chocolate Chip Cookies ala ~DKBB~

Brown Butter Chocolate Chip Cookies ala ~DKBB~

(original recipe from The New York Times)

 
1 cup unsalted butter
2½ cups unbleached flour
1 tsp. baking soda
1 tsp. fine sea salt
½ tsp. ground cinnamon
1 cup light brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk (at room temperature)
2 tsp. vanilla extract
1 cup semisweet chocolate chips

• In a medium saucepan over medium heat, meat the butter, stirring and swirling the pan often, until the butter foams, turns golden brown, and smells nutty (about 5 minutes); pour into a large bowl and set aside to cool.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Line 2 rimmed sheet pans with parchment paper.
• Add the sugars to the melted butter; mix well until combined; add the egg, egg yolk, and vanilla and mix well until combined; add the flour mixture and mix until well combined.
• Stir in the chocolate chips. Working one at a time using a medium or large cookie scoop, roll a scoop of dough into a ball and place on the prepared pan(s); put in refrigerator for 1 to 2 hours.
• When ready to bake, heat oven to 350°F; bake just until the edges start to turn golden (8-10 minutes), rotating halfway through.
• Remove from oven and bang the pan on the counter (to create a flatter, chewier cookie), or use a spatula to flatten each cookie before they cool completely; sprinkle cookies with coarse sea salt, if desired.

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

(recipe from www.carlsbadcravings.com)

 

Phase 1
4 boneless chicken thighs
1 Tbsp. olive or coconut oil
1 c. uncooked wild rice blend, rinsed and drained
1 c. butternut squash, peeled and cubed
1 small sweet potato or parsnip, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 medium onion, diced
2-4 Tbsp. red curry paste
1 Tbsp. grated ginger
4 cloves garlic, minced
2 Tbsp. brown sugar
3 Tbsp. fish sauce
2 Tbsp. (low sodium) soy sauce
1 Tbsp. dry basil
1½ tsp. salt
1 tsp. ground cumin
½ tsp. pepper
22-24 oz. coconut milk
4 c. chicken broth
1 c. water
 
Phase 2
1 Tbsp. cornstarch
¼ c. water
⅓ c. creamy peanut butter
2 Tbsp. lime juice
2-4 tsp. sriracha or Asian chili sauce or chili garlic sauce

• Rub chicken with oil and place in bottom of 6-qt. crockpot, followed by all of the ingredients in Phase 1.
• Cover and cook on high for 3-4 hours or on low for 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
• Remove chicken and allow to rest 5 minutes before shredding (or chopping, if preferred).
• Meanwhile, whisk the cornstarch and water and add to crockpot; stir in peanut butter and lime juice.
• Add chicken back to crockpot and cook on High for ½ hour, until soup slightly thickens; be sure to stir well in incorporate the peanut butter until it’s smooth.
• Taste and add additional salt, pepper, peanut butter, and/or sriracha or chili (garlic) sauce as desired.
• You can add more broth if you want a less “chunky” soup.

Baked Potato Soup ala ~DKBB~

Baked Potato Soup ala ~DKBB~

(original recipe from www.tasteofhome.com)

original photo from tasteofhome.com

4 large baking potatoes
1 medium (or ½ large) onion, diced

⅔ c. butter

⅔ c. flour

¾ tsp. salt

1 tsp. celery salt (or to taste)

½ tsp. white pepper (or to taste)

6 c. milk

1 c. sour cream

6-10 bacon strips, cooked and crumbled (optional)

1 c. shredded cheddar cheese (optional)

¼ to ½ c. thinly sliced green onions (optional) 

(Bake potatoes a few hours ahead of time to give them time to cool completely.)

• Preheat oven to 350°F; pierce potatoes several times with a fork; place potatoes on baking sheet and bake until tender, 65-75 minutes. Cool completely.
• Peel and cube cooled potatoes and set aside.
• In a large stock pot, melt butter and sauté onions over medium heat; stir in flour, salt, celery salt, and white pepper until smooth; whisk in milk.
• Bring to a boil, stirring constantly; cook and stir until thickened (about 2 minutes).
• Stir in potatoes and heat through.
• Remove from heat and stir in sour cream.