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  • best recipe for bouillabaise

    best recipe for bouillabaise





      • For the Broth:
      • 1/2 cup (120ml) extra-virgin olive oil
      • 1 large yellow onion (12 ounces; 340g), diced
      • 1 large leek (1 pound; 450g), washed of any grit and diced
      • 1 medium fennel bulb (8 ounces; 225g), cored and diced
      • 5 medium cloves garlic, crushed
      • 1/2 teaspoon whole fennel seeds
      • 2 large pinches saffron threads
      • One (2-inch) strip zest from 1 orange
      • Large pinch cayenne pepper or other red chili powder
      • 2 sprigs thyme
      • 2 tablespoons (30ml) tomato paste
      • 6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
      • 2 pounds (900g) whole fish or fish bones and heads (see note)
      • 2 cups (475ml) dry white wine
      • 1/4 cup (60ml) Pernod or pastis (optional)
      • 2 quarts (1.9L) boiling water, or more as needed
      • 2 sprigs fresh flat-leaf parsley
      • 1 bay leaf
      • Kosher or sea salt and freshly ground black pepper
      • For the Rouille:
      • 2 medium cloves garlic
      • 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
      • Large pinch cayenne pepper or other red chili powder
      • Pinch saffron threads
      • 1 large egg yolk
      • Kosher or sea salt
      • 1/2 cup (120ml) extra-virgin olive oil
      • To Finish:
      • 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note)
      • 1 pound (450g) mussels and/or crabs (optional; see note)
      • Kosher or sea salt
      • Baguette toasts, for serving

    How to Make It

     

    • Making bouillabaisse is somewhat similar to making a fish stock, like fumet, in that we cook the fish with aromatics to make a flavorful broth. But the similarities with fumet end there, since the idea with bouillabaisse is to make a creamy, cloudy, dare I say murky broth, not a clean and clear one. This means that unlike with a fumet, for which we cook the fish at the barest simmer to produce a clear stock, bouillabaisse is intentionally boiled hard. We want to emulsify the fish fats into the broth, for a creamier, more complex texture and flavor.
    • And speaking of those fats, that’s another area where bouillabaisse differs from a fish stock. In a classic fish stock, we tend to use lean, white-fleshed fish for their delicate, pristine flavor. In bouillabaisse, we use a variety of fish, including oilier ones, because we want their darker, richer flavor.
    • The broth in a bouillabaisse isn’t meant to be refined. It should be a little rough around the edges, with a texture that isn’t perfectly smooth and a flavor that is all depth and complexity, not lightness and clarity.

  • beer-braised-carnitas

    beer-braised-carnitas



    3 to 5 pound Pork Butt or Shoulder Roast

    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground cloves
    • 1 1/2 teaspoon salt
    • 12 ounces Mexican beer
    • 1 large orange sliced
    • 4 tablespoons vegetable oil divided use
    • 1 tablespoon ground cumin
    • 1 1/2 teaspoons chili powder
    • 1 teaspoon cayenne pepper

    How to Make It

    • Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
    • Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
    • Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
    • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.

  • best Amazing Vegan Mac and Cheese

    best Amazing Vegan Mac and Cheese

      • 8 ounces whole-grain macaroni elbows
      • 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
      • 1 ½ tablespoons avocado oil or extra-virgin olive oil
      • 1 small yellow onion, chopped (about 1 ½ cups)
      • 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
      • 3 cloves garlic, pressed or minced
      • ½ teaspoon dry mustard powder
      • ½ teaspoon fine sea salt, more to taste
      • Small pinch of Frontier Co-op red pepper flakes
      • ½ teaspoon garlic powder
      • ½ teaspoon onion pwder
      • â…” cup raw cashews
      • 1 cup water, more as necessary
      • ¼ cup Frontier Co-op nutritional yeast
      • 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

    How to Make It

    • Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
    • Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
    • Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
    • Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
    • Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
    • Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
    • Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

  • strawberry-cheesecake-chimichangas

    strawberry-cheesecake-chimichangas

    For chimichangas:

      • 6 (8-inch) soft flour tortillas
      • 8 oz cream cheese ( room temperature)
      • 2 Tablespoon sour cream
      • 1 Tablespoon sugar
      • 1 teaspoon vanilla extract
      • 3/4 cups sliced strawberries
      • Vegetable oil-for frying

    For coating:

      • 1 Tablespoon cinnamon
      • 1/3 cup sugar
      • For serving:
      • 1 cup sliced strawberries

    How to Make It

    • Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
    • Fold in 3/4 cup of sliced fresh strawberries.
    • Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
    • Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
    • Line a large plate with paper towels.
    • In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
    • Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
    • Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

  • gingerbread-cake-with-cinnamon-molasses-frosting

    gingerbread-cake-with-cinnamon-molasses-frosting


    • 1 1/2 cup all purpose flour
    • 1 tsp baking soda
    • 1 Tbs ground ginger
    • 1 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • 1/2 cup butter cold and cut into small pieces
    • 1/2 cup molasses
    • 1/2 cup corn syrup
    • 1/2 cup packed brown sugar
    • 9 oz milk yes, 9 oz
    • 1 egg

    For the Frosting

    • 4 oz cream cheese
    • 1/4 cup butter softened
    • 1/2 tsp vanilla
    • 1 1/2 cup powdered sugar
    • 3 tsp molasses
    • 1/4 tsp cinnamon

    How to Make It

    • Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
    • In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
    • In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
    • With another small saucepan, heat molasses and corn syrup until lukewarm as well.
    • While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
    • Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
    • Add egg and whisk until well Incorporated.
    • Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
    • Let cool completely in baking pan.
    • Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
    • Store in an airtight container.

    For the FrostingIn a medium mixing bowl, beat cream cheese and butter together until creamy.

    • Add vanilla and cinnamon, mix well.
    • Slowly add powdered sugar and beat until creamy.
    • Mix molasses into mixture and blend well.
    • Refrigerate frosting until chilled then frost cake once cake has sat overnight.

  • sweet-sticky-chicken-wings

    sweet-sticky-chicken-wings

      • 1/2 cup soy sauce
      • 1/2 cup honey
      • 1/2 cup apricot jam
      • 2 tbsp oil
      • 1 tsp vinegar
      • 2 garlic cloves, chopped
      • 1/2 teaspoon ground ginger
      • 4 lbs. chicken wings & drumettes
      • In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.

    How to Make It

    • Preheat oven to 375 degrees F.
    • Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
    • Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

  • texas-pecan-cobbler

    texas-pecan-cobbler


    • 8 eggs
    • 2 cups local honey
    • 1/2 cup flour
    • 1/4 cup Texas Pecan Oil
    • 1/2 teaspoon salt
    • 1 pound brown sugar
    • 1 (9-inch) unbaked pie crust
    • 1 pound pecan pieces

    How to Make It

    • 1. Preheat oven to 350 degrees
    • 2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
    • 3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
    • 4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

  • Sausage biscuit casserole

    Sausage biscuit casserole

    • 2 cans of biscuits
    • 1 lb pork sausage
    • 7 lg eggs
    • 1 cup of cheese (your choice )
    • (as needed) salt and pepper

    How to Make It

    • Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.
    • Cook sausage and crumble. While cooking sausage set oven to 400°
    • Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.

  • meat-loaf-cupcakes-with-mashed-potatoes

    meat-loaf-cupcakes-with-mashed-potatoes

    • 1 pound extra lean ground beef
    • 1/2 pound bulk sweet Italian sausage
    • 1 cup Italian-seasoned breadcrumbs
    • 1 cup shredded carrots
    • 1 cup tomato pasta sauce
    • 1/2 cup water
    • 2 Eggs
    • 1/2 cup finely chopped onion
    • 1 teaspoon finely chopped fresh garlic
    • 1 teaspoon dried oregano leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 (3/4-ounce) slices deli cheddar cheese

    Potato Topping:

    • 1 1/4 cups water
    • 6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
    • 2 cups mashed potatoes whipped with butter and milk
    • 1/2 teaspoon salt and pepper to taste

    How to Make It

    • 1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
    • 2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
    • 3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
    • 4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

  • garlic-shrimp-pasta

    garlic-shrimp-pasta

    • 1 lb medium shrimp, deveined and tails removed
    • 1 lb spaghetti noodles (more or less, depending on family size)
    • 6 -8 garlic cloves, according to personal taste, minced
    • 1/4 cup butter
    • olive oil (3 drizzles)
    • italian seasoning
    • fresh ground pepper
    • red pepper flakes
    • salt
    • herbs (according to taste)

    How to Make It

    • 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
    • 2 While pasta is boiling, wash shrimp.
    • 3 Melt butter over medium heat. Add shrimp.
    • 4 Let cook till a little pink and starting to curl. Then add garlic.
    • 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
    • 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
    • 7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

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