Recipes

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Here is an ongoing list of recipes I've learned, adapted, and/or stolen since I've started cooking. I try to give credit if I can remember where it was lifted from.

Feel free to play around! Cooking is subjective, so tweak as you see fit. I don't claim ownership or that there's a "right" way to do a lot of cooking.

Some handy conversions for making things vegan: Butter can be substituted 1:1 with your vegan fat of choice. 1/4 to 1/3 cup of unsweetened applesauce works for eggs in baking. Water or your choice of milk substitute works instead of milk. Coconut milk usually works in the place of heavy cream (except for whipping – use aquafaba)

BASICS

SAUCES

STARTERS-SIDES

SOUPS AND STEWS

BREADS

BREAKFASTS

MAINS

  • Banh Mi
  • Chana Masala
  • Corn Dogs
  • Croque Monsieur
  • Dutch Oven Pulled Pork
  • Fresh Pasta
  • Fried Chicken
  • Fried Chicken Sandwiches
  • General Tso's Chicken or Bean Curd
  • Gnocchi
  • Hamburgers
  • Kebabs
  • Orange Chicken or Bean Curd
  • Pierogies
  • Pizza
  • Potstickers
  • Ramen
  • Sauteed Meat
  • Tamales
  • Turkey Dinner

DESSERTS

BEVERAGES

BASICS

Cake Frosting

Chicken Salt

"Australia's Best-Kept Secret!"

Combine all ingredients in a mason jar and shake well



Liquid Stock

Make use of vegetable scraps collected over time. Store scraps in the freezer until ready to use. Use your biggest pot.

Brown veggies with light oil – DO NOT BURN.

If using meat/bone scraps, roast in the oven until browned before using.

When browned, add a generous amount of water (more than enough to cover). Bring to a boil, add light salt, then reduce to a simmer.
Simmer 6-8 hours on low, slightly uncovered.

Allow to cool, strain into storage containers and store in the fridge up to 2 weeks or freezer up to 6 months.



Pan Sauce Technique

To be used on any pan that has developed an unburned fond while cooking. Particularly handy as it can be made in the 5-10 minutes needed for meat to rest.

On medium heat, deglaze pan with any liquid. White wine, red wine, stock or broth are excellent, but just water will work.
As you deglaze, scrape the fond from the pan to prevent burning.

Add minced garlic, shallot, rosemary, thyme, etc. – Any herbs or aromatics of your choice.

Continue stirring and allow to thicken. Reduce to a glaze that can cover the back of a spoon.

Remove from heat and add a tab of butter, swirling in the pan to form an emulsion. Serve alongside or atop meal.



Pickling Liquid

Very basic, not necessarily meant for long-term storage. For a sterile and long-term pickling, look elsewhere. For some of my favourite things to pickle:

Recipe can be easily scaled, just do 1:1 water to vinegar to fit your vessel. For the pickling liquid: Chop to-be-pickled ingredients to desired size. Place in storage containers (mason jars work well) with garlic.

Combine brine ingredients in a saucepan and bring to a boil.
Add brine to jar(s) with to-be-pickled ingredients, allow to cool 15 minutes before sealing.

Refrigerate up to 2 weeks.


Whipped Cream

SAUCES

Brown Gravy



Gabe's Green Sauce

Shared by my friend Gabe, and it is intended to be used as a sauce for tamale filling but I could imagine it working well in any number of ways.

Wash all items and cut in half, then lightly coat in vegetable oil. Roast at 425F for 45 minutes, flipping items halfway through.

Look for slight charring but do not let items burn. Blend all ingredients together (take care when blending hot ingredients) and use as intended.

Hot Sauce

Hummus

Pair with mini toast. Combine all in a food processor and blend until smooth.

Peruvian Aji Sauce

Pizza Sauces

Roja Sauce

Great as a marinade.

Boil the chiles until tender. Remove the stems and seeds.

Combine all ingrendients and blend on high until smooth.

Pesto

Lifted from You Suck at Cooking.


Blend thoroughly until uniform in a food processor.

Best if used immediately after making.

Thai Peanut Dip

Good for parties or brunches. Simmer on medium heat and stir until slightly thickened. Allow to cool.

If sauce is too thick upon cooling, consider thinning out with additional coconut milk.

Tomato Sauce

Used for pasta and the like (not pizza). If desired, add cooked, ground sausage.


In a large saucepan, heat oil over medium heat. Add garlic and stir for 30-45 seconds (until golden brown). Add herbs, seeds, salts, and peppers. Stir.

Add tomatoes, sugar, mix well.

Bring to a boil for 60 seconds, stirring constantly, before reducing to a simmer for at least 30 minutes but ideally four hours, uncovered.

It will bubble and splatter initially, continue stirring until it can remain at a bare simmer without mess.

Pumpkin Mushroom Sauce

A nice autumnal sauce that works well with most any type of pasta.

  • 2 cups pureed pumpkin
  • 1-2 handfuls brown mushrooms, rinsed and julienned
  • 2-4 garlic cloves, minced
  • Sage, ground or fresh
  • 1 - 2 Tablespoons extra virgin olive oil
  • ¼ to ½ cup grated parmesan
  • ½ cup stock
  • Salt and Pepper, to taste

On medium heat, sautee your sage and half of your garlic in the oil until armoatic (45 seconds to 1 minute).

Add pumpkin puree and stock to combine, bring to a boil then reduce to a simmer.

In another pan, cook mushrooms on medium heat with no oil, stirring occassionally. Allow them to lose all moisture.

?When mushrooms have lost most all of their water, add oil and allow to crisp up. Add a pinch of salt and remove from heat.

Add mushroom oil and most of your mushrooms to the pumpkin sauce, reserving some mushrooms for garnish.

Stir in parmesan to desired taste and consistency. Add remaining garlic and allow to cook 5 more minutes before serving.

Toss with desired pasta, garnish with parmesan and remaining crispy mushrooms.

BREADS

Bagels

From Adam Ragusea. Bloom yeast inwater with honey, add salt and flour. Combine to uniform texture.

Form into a ball, allow to double in size (1 to 2 hours), punch down and divide into 12 equal parts.

Roll into a bagel shape, with the hole 3x larger than you want your finished hole size to be. Place onto a sheetpan with parchment paper and cornmeal.

Loosely cover and allow to rise 30 minutes.

In strongly boiling water, boil each bagel 1 to 2 minutes per side (longer for chewier). Apply a wash and add desired bagel toppings.

Immediately bake at 425F for 20 to 30 minutes or until golden brown.

Banana Bread Loaf

I've included up to 5x the recipe here as it's easy to have bananas go bad and it's always great to make a lot of banana bread to freeze.

X1 X2 X4 X5 Beat sugar and butter together until creamy. Add eggs and mix.

Mix in leaveners, then flour little by little, until uniform.

Mix in banana and mix well.

Bake at 350F for 60 minutes, or until a toothpick comes out cleanly from the center.

Banh Mi Rolls

Yields 8 rolls.

Bloom yeast with sugar, then mix together all ingredients.
Hand knead dough until smooth and sticky, then for 4-5 minutes by slapping hard on a flat surface and rolling.

Rest 15 minutes in a bowl, then cut into 8 equal balls and allow to rest again for 10 minutes.
Form into baguettes by flattening on a counter in a rectangle and rolling tightly. Allow to rest on a baking sheet for 45 minutes or until roughly doubled in size.

Score at an angle and bake at 450F until golden brown. At the start and every couple of minutes into baking, spray water throughout the oven to increase humidity. Rotate buns if necessary.

Allow to cool and store in an airtight container up to a week.



Biscuits

Should yield 20 biscuits.

Mix flour, salt, baking powder, sugar.
Use a cheese grater to finely shred the butter into the flour while still cold. Mix thoroughly, then form a well for the milk.

Pour the milk into the well and stir until just combined into a shaggy mass, then pour onto a floured counter.

Roll the dough into a rectangle and then fold into thirds (like a letter). Repeat 3-4 times to promote butter layer formation.

Roll to a thickness of ½" and cut into biscuits using rounds or into squares using a sharp knife.

Bake at 450F for 8-12 minutes or until golden brown on top.

Cinnamon Buns

Cornbread

This is a sweeter corn bread, and know that there is great debate on how cornbread should be in terms of flavour and texture. I am working on an alternative/updated recipe.


Preheat oven to 425 F

Start with the butter, then add sugars, egg, salt, baking powder, corn meal, then flour.

Add milk last before stirring to a uniform batter.

Pour into a hot, buttered cast iron pan or a greased casserole dish and bake for ~25 minutes or until a toothpick removes cleanly.

Serve hot and top with butter.

Dutch Baby

"If you cook it rare, the baby flavour really comes through"

A nice bready base for which to put sweet or savoury foods in.


Place a 10-inch cast-iron skillet in the oven and preheat to 450 F. Allow to remain in the oven for 15-20 minutes.

Heat milk for 20 seconds in the microwave.

In a bowl, beat the eggs and stir in milk. Slowly whisk in flour and salt until smooth.

Remove skillet from oven and add butter to coat the inside.

Pour batter into skillet and place in oven, baking for 12-14 minutes until browned and edges push up side of skillet. Serve plain or fill with toppings as desired.

Focaccia

Originally shared by my good friend Claire, then modified to add an autolyse. Makes an excellent loaf for a dinner party.
For a 9x13 pan:


For a 13x20 pan:
Bloom the yeast in the warm water with sugar for ~10 minutes. Add flour, oil, salt and mix to combine. Allow to rest 30 minutes to autolyse in bowl.
Slightly knead the dough, then shape into a ball. Oil the bowl, cover, and allow to rise 1 hour or until nearly doubled in size.

Remove from the bowl and place into an oiled baking pan of desired size. Gently stretch to try to reach all corners of pan, but don't overwork the dough. Drizzle olive oil on top to prevent drying out and allow to rise 20-30 minutes.

After final rise, press holes into the surface of the dough with fingers and add additional olive oil if necessary. Sprinkle chopped rosemary and kosher salt on top, as well as any other desired garnishes.
Bake at 425F for 20 minutes or until golden on top.



Gingerbread Loaf

Naan

From Adam Ragusea. Combine all dough ingredients and knew until you have a soft, springy dough. Oil, cover, and let rest for 30 minutes.

Knead dough once more, divide into 4 equal portions and roll into balls. Heat a pan to medium-high heat.

One at a time, roll a ball as thin as you can and put onto the pan (ideally with no oil). Cook until it begins to bubble on top, then flip.

If desired, top with minced garlic, cilantro, and butter.

Pizza Dough

Pumpkin Bread Loaf

Makes two loaves, a nice sweet autumnal treat.

Cream butter, sugar, eggs, and pumpkin together.

Add spices, leaveners, and flour, and mix until smooth and uniform.

Divide into two prepared breadpans.

Bake at 325F for an hour or until a toothpick comes out clean from the center.

Allow to fully cool before removing from the pan.

Sodabread

BREAKFASTS

Begrkwkslakdb

Coffee Cake

Bitch


Topping Combine all wet ingredients, then dry. Pour into a greased and floured 9x13 baking pan, then evenly cover with the topping.

Bake at 375F for 25 minutes or until a toothpick removes clean.



Crepes

French Toast

Serves 2-3. Combine eggs, milk, spices, and mix well. Cover and allow to mature overnight while your bread stales.

Heat a griddle or pan to medium heat and generously butter.

Toss both sides of a slice of bread in the custard, allowing excess to drip off.

Cook french toast until deep brown, flipping once.

Muffins, Banana

Cream butter and sugar, add eggs and milk. Mix to combine.

Combine dry ingredients until uniform. Add bananas and mix.

Bake in muffin tins at 375F for 20 minutes.

Muffins, Blueberry or Chocolate Chip

Cream sugar and butter, then add eggs and milk. Combine.

Add dry ingredients and mix to uniform, then add filler (blueberries, chocolate chips, sprinkles, etc.)

Pour into muffin tin until 2/3 full.

Bake at 400F for 15-20 minutes or until a toothpick removes clean.

Muffins, Cornbread

Makes 1 dozen:


Combine all wet ingredients first, then add dry ingredients and stir to combine.

Pour into a greased muffin pan 2/3 full and bake at 425F for 25 minutes or until golden on bottoms.



Pancakes

Serves 2:


Serves 4:
Combine wet ingredients frist, stir to just combine (batter will be lumpy) and allow to rest 30 minutes in the fridge.
Flip pancakes when bubbles begin to form and pop in the center on the surface.



Potato Pancakes

Waffles

For 1 person to 2 people:

For 3 people: For 5 people: Combine wet ingredients into a bowl, then add dry ingredients. Do not overmix, the batter can and should be a little lumpy. Overmixing will yield a 'soggy' waffle.

It's a little extra work, but separating the eggs and whipping the egg whites to fold in can elevate the texture of your waffles.

Scoop onto a ripping hot waffle iron and cook until golden and crispy.



SOUPS AND STEWS

Caroline's Ciambotta



Sautee onion in olive oil on medium heat until translucent. Add garlic and cook until aromatic.

Toss all vegetables in. Bring to a low boil and add salt and pepper to taste. Toss in half of your basil, cook for 5 more minutes.

Serve with crusty bread, top with additional fresh basil.

Egg Drop Soup

Do not work in a swamp prior to enjoying this soup. 1 cup per person as a starter, 2 cups as a meal.


Stir cornstarch into stock while cool. On medium/medium-high heat, simmer the stock and add ginger and garlic powders.

While at the barest of simmers, stir the liquid into a large whirpool. Continue to do so as you begin to slowly pour the egg into the stock, forming long ribbons as the egg cooks.

Serve into bowls and top with salt and pepper, to taste, and a teaspoon of sesame oil.

Gumbo

Gumbo recipes are more a set of guidelines than an actual recipe, so use your heart when making it. This recipe goes hard and fast with the roux but if you want to take it low and slow go for it - I recommend as dark a roux as you can get without actually burning anything.

  *These can be replaced by an adequately-seasoned imitation meat or seitan

It's important to have everything ready and in place for any recipe, but it's especially important when working on a roux and doing it quickly as in this recipe.

DO NOT WALK AWAY FROM YOUR ROUX.

Dice your trinity vegetables (celery, yellow onion, and green bell pepper), and okra into roughly equal portions. I usually do a double-handful of each if I want to make enough gumbo to last a week or more, but you can get away by using a smidge less okra than the other veggies.

Mince your garlic very finely, more is better. Anything less than a full head of garlic in this recipe isn't enough. If using jalapeño, one or two is usually enough to mince and add.

If you are using chicken thigh, give it a good sear on both sides for a solid browning and set aside, ensuring to deglaze the pan to collect the fond.

Once again, have everything you need within arm's reach as it's important you don't neglect your roux, especially if you haven't made one before.

In a deep cooking pan (preferably without a nonstick coating), pour your neutral oil. You are looking for a 1:1 ratio by volume of oil to flour, so have both ready to go. For about a gallon of gumbo, ½ cup each of oil and flour should be enough.

Turn your heat up to maximum – most gumbo recipes will suggest a very low and slow cooking of your roux as it can be more forgiving when it comes to burning.

When the oil starts to smoke, pour in your flour and stir constantly. By doing this at a much higher heat, we get a shorter cook time (10-15 minutes vs 45) at the expense of constant stirring. I've found that a wooden spoon or whisk works best to keep things moving.

The trick to this is to use your eyes and your nose - look for any areas where it looks like the flour is sticking and scrape quickly, ensuring to scrape the sides of the pot if any roux gets up there. You are looking to frequently move all areas of the pan to prevent burning.

IF YOUR ROUX BURNS, THROW IT AWAY AND START AGAIN. It's a delicate balance but it happens. Use your nose to smell for burning but be mindful that as your flour cooks it'll likely smell a little like overdone popcorn. You'll notice the colour of the roux go from white to blond to that of a milky coffee as it gets darker.

You are looking for an end colour that is similar to that of a Hershey's chocolate bar. It should be uniform in colour and without any burned bits floating around.

When you reach this state of the roux, throw your trinity vegetables (and jalapeño if using) in to get them to sweat. Stir around and add a pinch of salt to help them release their water. After a few minutes of stirring, they should be more tender and the onions should become slightly translucent. Add garlic and cook for 30 seconds to a minute before adding about a cup of your chosen beer, reducing heat to medium.

Stir occasionally after adding the beer to help form the gravy, then add your stock. As a general rule use about a quart of stock for each ½ cup of oil used in your roux. Slowly add the stock in a steady stream so as to prevent a lumpy gravy and to form a uniform mixture.

Add a generous amount of black pepper (keep it controlled but more than you think you need), okra and chicken and/or sausage or substitute (if using). Reduce heat to a very gentle simmer and cover, allowing to cook for at least 4 and up to 8 hours. The long, low and slow cook time on the full stew helps cook out the bitterness of the toasted flour from earlier. Longer is generally better but keep it low and controlled. A boil will turn your veggies to mush.

When ready to serve, pour a big bowl over white rice and add hot sauce to taste.

Store in the fridge after cooling or freeze up to a month.



Kale Soupy

Kale works really well in this soup, especially the kind with curly leaf ends as the soup is sucked up in there and is carried right to your gob. This recipe was given to me by my sister-in-law Caroline and it was a quick favourite of mine.

In a saucepan, bring olive oil to temp over medium heat. Add onion and sweetpotato, stir until tender but before onions go fully transluscent.

Add garlic, stir for 30 seconds, then add stock and remaining ingredients. Bring to a boil, then reduce to a simmer.

Allow to simmer for 30 minutes to an hour before serving.



Pho

One-Pot Master Stew

Brown Stews are easy because they can be anything, so here's a set of guidelines rather than a strict recipe. This freezes very well and can be made in large batches for meal prep.


If using meat, you'll typically want a 1:1 ratio on vegetables to meats, each. For onions, make it closer to 1:1/2 meat to onions. Eyeball it and do it to your liking.

Brown the meat first in the pot you'll be using for your stew. Heat oil in a skillet over medium heat. Generously salt and pepper the meat. Add and cook until brown on ALL sides (only do a few pieces at a time, you don't want to crowd it)

Dice onions into very small pieces so they just disappear into the stew. Have your firm vegetables diced and ready. Carrots, celery, water chestnuts, mushrooms, etc. are all good choices.

For potatoes/peas/soft vegetables, leave them out of your mix for now. Those go in later.

On medium-low heat, sweat the onions for a few minutes until they begin to go translucent. Add garlic and other firm vegetables. Cook for a few more minutes.

Add a generous pinch of flour (enough to coat all veggies), stir and cook for several minutes.

Add a small amount of stock or broth and stir until the flour has pretty much dissolved.

Throw meat (if any) back into the mix, then top off with your stock or broth so that the whole mix is just covered.

Bring to a boil for a minute or two, then drop to a simmer. Add a pinch of pepper and taste, add salt if desired. You can always add more salt but can never take it out.

If using potatoes, let the stew simmer for ~2h before throwing them in, otherwise they'll be mush. Cover again and cook until potatoes become fork tender (~60 min at a strong simmer).

If using peas, throw these in at the last 10 minutes or so (20-30 if frozen).

Within that last half hour or so, add your brown gravy packet, little by little so as not to clump, to thicken. If still too thin, add additional flour teaspoon by teaspoon, adding water if necessary. Be careful not to drop in too quickly or it will clump horribly.

Alternatively, add a cornstarch slurry to thicken to desired consistency, stirring constantly while adding.

MAINS

Banh Mi

Chana Masala

Corn Dogs

Croque Monsier

Dutch Oven Pulled Pork

Fresh Pasta

Fried Chicken

Fried Chicken Sandwiches

General Tso's Chicken or Bean Curd

Gnocchi

Add egg, spices, to potatoes and mix. Gradually add cheese and then flour until the dough is smooth and slightly sticky.

Roll the dough into a ½" rope, then cut into discs. Roll and shape with a fork.

Cook in a vigorous boil for 1 to 2 minutes, until each gnocchi floats. Remove from heat and serve in desired fashion. Consider pan frying or coating in a sauce.

Hamburgers

Kebabs

Orange Chicken or Bean Curd

Pierogies

A recipe from my aunt Cha Cha.
  • Dough
    • 2½ cup flour
    • 1 cup warm water
    • 1 egg
    • 1 teaspoon butter
    • 1 1/4 teaspoon salt

    Mix all, knead until firm, add flour as needed.

  • Filling
    • 6 potatoes, peeled and mashed
    • ½ pound sharp cheddar, grated

    Allow potatoes to fully cool before mixing in cheese.

  • Extras
    • 1 onion, diced or julienned
    • 2 Tablespoons butter
Roll dough into a 1" log, cutting off sections and rolling flat into rounds.

Place a dollop of potato filling into pierogi wrappers, seal shut with a fork.

Flour a baking sheet on which to place filled pierogies. Cover and freeze fully (4 hours).

Boil 3 - 5 minutes. In another pan, fry onions in the butter until browned.

Serve hot with onions.

Pizza

I'm too invested in making pizza to put the recipe on this page. Instead, see here for pizza.

Potstickers

From Chef Martin Yan

Aim for 1:1:1 cabbage to carrots to protein by volume.

Genersouly salt the cabbage and allow to draw moisture for minutes. Salt more than you think you need.

Squeeze out excess moisture and pat dry. Mix with all other filler ingredients, except the slurry.

Using a spoon, dollop some filling into the center of a wrapper, use the slurry to wet half of the wrapper's edge.

Pinch the wrapper shut in your desired method, ensure a seal.

With a little oil on medium-high heat, pan-fry the bottoms until browned, then add 2 Tablespoons water and cover.

Steam 6 to 7 minutes. Serve hot and with soy sauce and rice vinegar to dip.

Potstickers freeze well – freeze individually on a baking sheet before bagging together.

Ramen

Sauteed Meat

Tamales

Roasted Turkey

STARTERS-SIDES

Bruschetta

One of the freshest food I can think of! I love it to bits.

Toast baguette slices at 400F until just golden.

Dice the tomatoes and toss wiht a few pinches of salt to bring out the flavour. Generously pepper.

Combine with all other ingredients in a bowl. Use a spoon to top the baguette slices. Serve immediately.

Caroline's Kale Salad

From my sister-in-law Caroline, it's a 10/10.



Roast chickpeas, tossed lightly in olive oil, at 425F for 20 minutes until crispy.

Combine vinegar, dijon, olive oil and mix to form a dressing.

Toast panko breadcrumbs with butter, salt, and italian seasoning.

Massage kale with salt, pepper, and olive oil.

Combine all components together, top with desired level of parmesan cheese and breadcrumbs.

Falafel

Fries

Soak cut taters in cold water, jostling to remove any starch. Change water and repeat until water runs clear. Fully dry potatoes.

Fry, in batches, at 300F until just cooked inside - we're not looking for a crispy exterior yet. Drain and arrange non-overlapping on a baking sheet.

Freeze fries at least one hour. Continue to next step or bag together and freeze until you want fries.

Fry at 375F until crispy on the exterior.

Briefly dry on a paper towel, salt, and serve HOT.

Garlic Knots

Use pizza dough recipe, serve with heated red sauce. 450 grams should make about a dozen medium-sized knots.


Tie dough into knots by first flattening, cutting into 2" wide strips, and then tying. Do not be too firm. Bake at 550F while your steel is preheating for pizza until golden brown.

Mix oil, butter, garlic, spices in a large bowl. Toss cooked knots in butter to coat, then serve hot.

Hummus

Hush Puppies

These dogs are barking. Mix all of your dry ingredients, then add eggs and buttermilk, stir until uniform. It should be a thick batter.

Pipe or scoop out a little at at time into 375F neutral oil. Fry until deep brown on all sides, flipping halfway through.

Jalapeno Popper Dip

Uniformly combine all ingredients, bake at 350F for 15 to 20 minutes or until cheese is fully melted and browned.

Mac and Cheese, Baked

Mac and Cheese, Stovetop

Onion Rings, Two Ways

This batter scales very easily Cut onions into rings and allow to chill at least 30 mintues. Mix above ingredients for batter - you're looking for a thick batter that still drips freely. If doing breadcrumb onion rings, do not add to dredge.

Heat neutral oil to 375F.

Dredge onions in flour, then batter before immediately transferring to oil. For breadcrumb onion rings, dredge in panko breadcrumbs after batter and before oil.

Fry in 375F oil for 4 to 5 minutes or until golden brown, flipping halfway. Drain before serving hot.

Potato Smiley Fries

Peel and cube the potatoes. Boil until soft, then mash. Allow to cool.

Combine potatoes with dry ingredients, then mix in the egg until uniform. Add flour if too wet – you're looking for doughy consistency.

Genersouly flour your surface, then place dough and roll to 1/3" thick.

Cut circles with a 2" biscuit round, use a straw to make eyeholes, and use a spoon to form the mouth.

Fry in 2" of oil at 350F until golden and crispy, flipping once halfway through. Serve hot.

Potatoes, Mashed

Potatoes, Roasted

Poutine

Prepare fries, toss with cheese, top with gravy. Serve piping hot.

Roasted Vegetables

Sauteed Vegetables

Stuffing/Dressing

Here's a guide to make stuffing, using any bread of choice (whole wheat or cornbread being the most common).


Use the recipe for cornbread. If using a bread loaf, you can use an entire loaf of any bread you want – whole wheat or sourdough work very well.

For whichever bread you choose, rip it up into pieces slightly larger than how large you want them in the final product. Place ripped bread onto a baking tray and bake at 150F for up to two hours, taking time to crumble and rearrange the bread crumbs to ensure even drying.

In a saucepan on medium heat, melt fat fully and put celery, carrots, and onion (in equal portion by volume) into the saucepan. Stir and allow to cook until tender but not fully softened. Add generous pinches of salt, pepper, and heaping spoonfuls of sage and thyme (be generous).

Add bread (in an equal amount to the total vegetable volume), stir together, and add stock until mixture has desired moisture (it depends on how wet or dry you want your stuffing).

Place stuffing mixture into a casserole dish and bake at 350F for 30 to 45 minutes or until the top is crispy.



Yorkshire Pudding

DESSERTS

Apple Crisp

Put the apples on the bottom of a greased 9"x9" pan. Mix all other ingredients together and top the apples.

bake at 375F for 30 minutes. Serve warm and with ice cream.

Apple Fritters

Brownies

Butter Tart

A Canadian favourite.

Mix butter and brown sugar until creamed. Add egg and honey/syrup, then vanilla and salt.

Pour into uncooked pie crusts (see Pie Crust recipe) in a muffin tin.

Bake at 425F for ~12 minutes or until set and pie crusts are golden.



Buttercream Frosting

Cake, Busy-Day Shortcake

This one works well for strawberry shortcake, but I recommend pound cake for that as well.

Cream shortening and sugar, add other wet ingredients and mix. Add dry ingredients and mix.

Bake in a greased 9"x9" pan at 375F for 25 minutes or until a toothpick removes clean.

Cake, Carrot

Cake, Clementine

A work in progress, using the Binging with Babish recipe as a starting point.

Better Cooks Than I:

Suggested Reading:

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