Potato rösti

1 pound potatoes, ideally a nice waxy chip potato
1 small onion, finely sliced
1 garlic clove, crushed and chopped
Pinch of dried chilli
2 ounces butter
4 ounces mixed grated cheese such as cheddar, gruyere or comté (a great opportunity to use up leftovers)
Large pinch of fresh or dried sage

Peel the potatoes and coarsely grate them into a bowl.
Add the onion, garlic and chilli and season well.
Tip onto a tea towel and squeeze them tightly to remove any excess liquid, then return to the bowl and mix in 25g of the butter, diced.
Add 15g of the butter to a large non-stick and ovenproof frying pan (large enough to hold the potato mixture) and allow to melt.
Press the potato mixture into the pan and cook over a medium heat until the underside starts to crisp – from around six to 10 minutes.
When ready, flip the rosti onto a plate (cooked side up), melt the rest of the butter in the pan and slide the rosti into it to cook on the other side for about 10 minutes, until browned and cooked through.
To finish, preheat the grill and sprinkle the rosti with the grated cheese and sage, along with a good grinding of black pepper.
Place until the grill until the cheese melts and bubbles. Serve with a crisp green salad.

Chocolate Wasted Cake

This is an egg-free recipe I created to accommodate my son's food allergies. If you'd like to use my original chocolate cake recipe please go to my post One Good Chocolate Cake)
Makes 8-12 servings
Allergy Note: contains wheat and dairy

Cake:

3 cups all-purpose flour

2 1/2 cups sugar

1 cup cocoa powder

2 tsp. baking soda

1 tsp. salt

2 cups milk

1 cup butter, melted

4 tsp. honey

2 tsp. vanilla extract

1/2 cup semi-sweet chocolate chips

frosting:

4 cups powdered sugar, sifted

1 cup cocoa powder

1/2 cup butter, softened to room temperature

1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)

1 tsp. vanilla extract

liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

melted chocolate for drizzling,

2 cups semi-sweet chocolate chips

1/2-3/4 cup heavy cream or 1/4 cup vegetable oil

semi-sweet, bittersweet or dark chocolate chips for the sides of the cake

assorted chocolate candies for the top of the cake

To make the cake:

(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)

Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with flour. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside.

Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.

To make the frosting:

Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.

In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.

To assemble the cake:

Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.

Cajun Crawfish and Shrimp Étouffée

1/3 cup vegetable oil
1/4 cup all-purpose flour
1 small green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 fresh tomatoes, chopped
2 tablespoons Louisiana-style hot sauce
1/3 teaspoon ground cayenne pepper (optional)
2 tablespoons seafood seasoning
1/2 teaspoon ground black pepper
1 cup fish stock
1 pound crawfish tails
1 pound medium shrimp - peeled and deveined

Heat the oil in a heavy skillet over medium heat.
Gradually stir in flour, and stir constantly until the mixture turns brown, at least 15 or 20 minutes.
I use a large fork with the flat side to the bottom of the pan in a side to side motion.
It is very important to stir this constantly for a good roux.
If by chance the roux burns, discard and start over.
Add the onions, garlic, celery and bell pepper to the skillet, and sauté for about 5 minutes to soften.
Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning.
Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper, and add the crawfish and shrimp.
Cook for about 10 minutes, or until the shrimp are opaque.

Chicken Cordon Bleu Casserole

Casserole:
1/2 lb elbow macaroni, rotini, or other medium pasta shape
1 lb fully cooked ham cubes
2 large chicken breasts, cooked and cubed
1 cup sour cream
1 package 8-ounce cream cheese, softened
1/4 tsp white pepper
1/4 tsp dried thyme (or 1/2 teaspoon fresh)
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp salt
1 Tbs Dijon mustard
8 oz Swiss cheese, shredded (about 2 cups)
1 cup broth from cooking pasta
Panko topping:
1 3/4 cups panko bread crumbs
1/4 tsp salt
1/4 tsp garlic powder
1 Tbs dried parsley
6 Tbs butter, melted

Prepare the casserole:
In the broth from cooking the chicken add pasta and cook al dente.
Meanwhile, heat and stir sour cream, cream cheese, white pepper, thyme, cayenne pepper, garlic, salt and Dijon mustard over medium heat until cream cheese is melted and mixture is smooth.
In a large bowl, combine cooked pasta, ham, chicken, chicken broth and cream sauce.
Fold in Swiss cheese.
Spray a 13x9 baking dish with cooking spray, and pour in the mixture.
Prepare the panko topping:
In a medium bowl, combine panko, salt, garlic and parsley.
Mix in melted butter.
Sprinkle panko topping over pasta mixture.
Bake, uncovered, at 350 degrees for 30 minutes or until panko is light golden brown.

Negroni Bars

2 cups finely crushed pretzels
1/3 cup dark brown sugar
1/4 cup dry milk powder
12 tablespoons salted butter, melted
Negroni Filling:
3 cups white sugar
6 large eggs, at room temperature
1 cup all-purpose flour
1 grapefruit, zested
1/2 cup orange juice
1/4 cup grapefruit juice
1/4 cup bitter orange aperitif (such as Campari®)
2 tablespoons gin
2 tablespoons red vermouth
1 cup freeze-dried strawberries

Preheat the oven to 325.
Grease and line a 9x13-inch baking pan.
Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl.
Add butter to the bowl and toss to combine.
Press the pretzel mixture into the bottom of the prepared pan.
Bake in the preheated oven until lightly browned, 12 to 15 minutes.
Transfer to a wire rack to cool.
Increase oven temperature to 350.
Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl.
Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth.
Pour over the pretzel crust.
Bake in the preheated oven until filling is set, 30 to 35 minutes.
Cover with foil if filling starts browning too quickly.
Cool completely on a wire rack, 20 to 30 minutes.
Refrigerate until firm, about 1 hour.
Pulse freeze-dried strawberries in a food processor until finely ground.
Use a fine-mesh strainer to dust strawberry powder over the filling.
Cut into 24 bars and serve.

Chocolate Chip Banana Pancakes with Maple Pecan Butter

For the Pancakes

1 ½ cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoon kosher salt
½ cup sour cream
¾ cup plus 2 tablespoons milk
2 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed plus banana slices for serving
½ cup semisweet chocolate chips

Maple Pecan Butter

12 tablespoons unsalted butter, at room temperature
¼ pecans, toasted and finely chopped
3 tablespoons pure maple syrup
1/8 teaspoon of ground cinnamon, optional
A pinch of salt
Extra Maple Syrup for serving, optional

Maple Pecan Butter

In a small bowl combine the butter, pecans and maple syrup.
Add the cinnamon (if using) and a pinch of salt. Mix well.
Scrape onto a sheet of plastic wrap and form into a log.
Refrigerate for about an hour.
Remove from the refrigerator 15 minutes before using it to soften slightly.
This butter will keep well refrigerated for up to 2 days.
You can freeze it for about a month.

Pancakes

In a medium bowl mix together the flour, sugar, baking powder and kosher salt.
In a separate bowl, whisk together the sour cream, milk, eggs and vanilla extract.
Add the wet ingredients to the dry ingredients and mix.
Add the mashed bananas and chocolate chips and mix to combine.
In a large skillet over medium-low heat, melt the butter.
Ladle about ¼ cup of batter for each pancake.
I use a ¼ dry measuring cup for easy pour and to make sure all my pancakes are about the same size.
Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown.
Flip the pancakes and cook for an extra minute or until browned.
Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.
Serve with the maple pecan butter, sliced bananas and extra maple syrup if desired.

Notes
After you make the maple pecan butter, refrigerate for at least 30 minutes before serving.

Chef John's Pumpkin Pancakes

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a
large mixing bowl, and whisk together for two minutes to aerate.
In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk,
2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour
mixture, and stir just until moistened. (Do not overmix.)
Coat skillet with 1 teaspoon vegetable oil over medium heat.
Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden
brown, about 3 minutes on each side.

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Shakshuka

2 tablespoons extra-virgin olive oil
2 small yellow onions (or 1 medium), peeled and diced
3 cloves garlic, peeled and roughly chopped
1 bell pepper (red, orange or yellow), diced
3/4 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1-1/2 teaspoons salt, divided
1 teaspoon sugar
1 28-oz can diced tomatoes, with juices
2 cups finely chopped greens, such as Swiss chard, kale, or spinach, tough ribs removed, gently packed
1/2 cup heavy cream
3 ounces feta cheese, crumbled
6 eggs
Handful chopped cilantro

In a large skillet, heat the oil over medium heat.
Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened.
Do not brown; reduce the heat if necessary.
Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes.
Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally,
until the greens are soft and wilted, about 10 minutes more.
While the greens are cooking, set an oven rack in the top position and preheat the broiler.
Turn off (or remove the pan from) the heat.
Using a spoon, make 6 wells/indentations in the sauce.
Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites.
This will contain them and also help them cook a bit faster than the yolks, being careful not to disturb the yolks.
Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs.
Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary).
Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks (see note below on cooking eggs further).
Remove the pan from the oven and sprinkle the cilantro over top.
Serve hot with bread.

Note: You can cook the dish entirely on the stovetop for just a few minutes longer (without using the broiler) if you like your egg yolks cooked through. If you like your eggs runny, however, I find that the stovetop-to-broiler method is the only surefire way to cook the egg whites thoroughly without overcooking the yolks.

Spaghetti Warehouse Four Cheese Manicotti

30 ounces tomato puree
15 ounces crushed tomatoes
15 ounces tomato paste
2 teaspoons chopped garlic
1/2 chopped onion
1 1/2 tablespoons Italian seasoning
1/2 teaspoon Tabasco sauce
1 cup cooking sherry
2 teaspoons Sea Salt
1/4 cup sugar
1 standard manicotti cooked per directions on package
15 ounces Ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups finely shredded Italian cheese blend
2 cups Mozzarella cheese

In large saucepan or stockpot, mix tomato puree, crushed tomatoes and tomato paste.
Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry and sea salt and mix thoroughly.
Allow sauce to cook for approximately 1 hour and then taste.
If desired, add some or all of the sugar (sugar reduces the "tang" of the tomatoes).
Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor).
Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease).
Cook pasta according to the package directions, drain and allow to cool, separately, on wax paper.
In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan.
Align the stuffed manicotti shells in the pan atop the sauce.
Use remaining sauce to completely cover the pasta.
Use as much or as little as desired of the mozzarella shredded cheese to cover.
Bake in a 350-degree oven until cheese bubbles and begins to turn a golden brown.
Remove, cool, and serve.

French Toast Dumplings

1 can of Pillsbury Grands Flaky Layers Biscuits
1.5 cups Maple Syrup..good quality if possible
1/3 cup Brown Sugar
1 tsp Nutmeg
1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)
A dollop of Mascarpone, optional

In a medium sauce pot add the Maple Syrup and the Brown Sugar, bring up to a simmer.
Cut each raw biscuit into fourths and roll each section into a ball.
Gently add them into the simmering syrup..in small batches, leaving room for them to puff up.
Cover them and let them simmer until they’ve doubled in size turning them once,
to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce.
Let them cool
While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl and set aside.

Gently toss each dumpling in the Cinnamon/Sugar/Nutmeg mix for that French Toast crunch.

Pile a few dumplings into your bowl and top them with a scoop of Mascarpone or Sour Cream & a nice drizzle of the reduced Maple Syrup Sauce.

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Bananas Foster Belgian Waffles

1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons white sugar
1/4 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups milk
1/3 cup melted butter
2 teaspoons baking powder
1/4 cup butter
2/3 cup brown sugar
2 teaspoons rum flavored extract
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup whole pecans
1/2 cup pancake syrup
3 bananas, cut into 1/2 inch slices
1 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Preheat a waffle iron.
Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.
Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl.
Stir in the melted butter and flour mixture until a slightly lumpy batter forms.
Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.
Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat.
Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon.
Bring to a simmer, the stir in the pecans and continue simmering for 1 minute.
Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.
Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.
Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

Loaded Mashed Potato Cakes

3 slices bacon
2 Tbs butter
1 small onion, chopped
1 stalk celery, chopped
1/4 tsp minced garlic
1 1/4 cups mashed potatoes
1 cup shredded American cheese
3/4 cup all-purpose flour
1 egg, slightly beaten
1/4 tsp prepared yellow mustard
1/8 tsp ground black pepper
1 dash hot sauce
1 Tbs vegetable oil
2 Tbs sour cream

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned,
about 10 minutes.
Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes,
American cheese, flour, egg, mustard, black pepper, and hot sauce.
Heat vegetable oil in a clean skillet over medium heat.
Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes.
Serve with sour cream.

French Toast Peanut Butter and Jelly

2/3 cup 2% reduced-fat milk
1 large egg, lightly beaten
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices white whole-wheat sandwich bread
1/2 cup strawberry preserves
6 tablespoons creamy peanut butter
1 tablespoon canola oil, divided
1 tablespoon powdered sugar

Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk.
Place bread slices on a flat surface.
Spread 2 tablespoons preserves over each of 4 bread slices,
and spread 1 1/2 tablespoons peanut butter over each of the remaining 4 bread slices.
Assemble sandwiches.
Carefully dip 2 sandwiches in milk mixture, turning to coat.
Heat a large skillet over medium-high heat
Add 1 1/2 teaspoons canola oil to pan; swirl to coat.
Place coated sandwiches in pan; cook 2 minutes on each side or until toasted.
Remove sandwiches from pan.
Repeat procedure with remaining oil, 2 sandwiches, and milk mixture.
Sprinkle powdered sugar evenly over sandwiches and cut each sandwich in half diagonally.

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Red Robin Onion Rings

2 large sweet onions
1 cup flour
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1 cup whole milk
2 eggs
2 cups panko breadcrumbs
vegetable oil for frying

Peel onions, and cut into ½ to ¾ inch rings.
Separate onions into rings.
You can chop those small rings for chopped onions in another recipe.

Set up a breading station by placing three small bowls or dishes into a row.
In the first shallow container add flour, seasoned salt, and black pepper, stir to combine.
In the second dish combine the eggs with 1 cup of milk.
Whisk the eggs and the milk together until they are well-combined.
Finally, in the third container, add the panko breadcrumbs.

Breading the Onion Rings

First, dip the rings into the flour, and allow them to rest a couple of minutes on a wire rack.
Then dip the floured onion ring into the egg wash mixture.
Shake the onion ring gently to remove the excess egg wash, then place into the panko breadcrumbs.
Coat the panko breadcrumbs over the onion ring well.
Place the onion ring back onto a wire rack and allow it to rest a minute or two before cooking.
This will help keep the coating in place.

Cooking the Onion Rings

Heat the oil to 350 degrees.
You can use a deep fryer, or you can simply use a frying pan with 2 or 3 inches of oil.
Cook for two to three minutes filling flipping half way through cooking.
Remove onion ring and drain on a wire rack before serving.

La Madeleine Red Pepper Soup

1/4 cup Olive Oil
1 tablespoon Fennel Seed
1 cup chopped Onion
1/2 teaspoon Thyme
1/2 Bay Leaf
1/2 teaspoon minced Garlic
1 tablespoon Fresh Basil
6 Red Bell Peppers - seeds and ribs removed
2 tablespoon minced jalapeno
1/4 cup Flour
5 cups Chicken Stock
2 teaspoon Tomato Paste
1/4 cup chopped fresh Tomato
1 cup Heavy Cream
Salt and Pepper to taste

In a heavy saucepan, heat olive oil over medium heat and add the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno pepper. Saute the vegetables over low heat until wilted, about 10 to 15 minutes. Add flour and stir over low heat about 10 minutes to cook the flour. Add the chicken stock, whisking until smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 minutes. Puree in a blender or food processor. Return puree to pan and add cream and simmer for about 10 minutes. Taste for seasoning, add salt and pepper to taste.

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