Nasi Minyak

Serves: 8

Prep: 10 min

Cook: 25 min

Ready in: 35 min 

Ingredients:
2 cups long grained rice
4 cups (1l) water
100 ml ghee
2 large onions , sliced finely
3 cloves garlic, pounded
2 star anise
5 cloves
5 cm cinnamon stick
6 cardamom pods
Ground white pepper to taste
Salt to taste
1/2 cup (100g) sultanas
100g fried shallots

Method:

1. Rinse rice well and drain. Heat ghee in a pot and fry the sliced onions and pounded garlic until soft and fragrant. Add water.
2. Add the cloves, star anise, cinnamon stick, cardamom, salt and pepper and bring to a boil. Reduce heat and add in the rice, stir well and cook covered over low heat. When the rice is almost dry, add the sultanas and mix well then leave to cook. Garnish with fried shallots.

Lamb Kuzi

Ingredients:

1kg of lamb (shoulder)
100g of red onion, blended
20g of garlic, blended
100g of chilli, blended
80g of tomato puree
50g of tomato sauce
2 tomatoes, sliced
20g of aniseed (jintan manis) powder
10g of white cumin (jintan putih) powder
20g of coriander
20g of coriander leaves
a few pieces of mint leaves
150ml of evaporated milk
a dollop of ghee
some cashew nuts and raisins

Method:

1. Put the onions, chilli and all the blended spices in a hot frying pan with the ghee.
2. Add all the leaves and tomatoes and stir well.
3. When the aroma starts tickling your nose, put in the tomato puree and the tomato sauce.
4. You can now add the lamb and lower the flame. This is vital to ensure the lamb is cooked inside out. 
5. When the lamb is almost cooked, put in the evaporated milk, raisins and the cashew nuts.
6. Stir for a while and it is ready to be served.

Note: Be careful with usage of ghee as the lamb's fats will ooze oil too.

Honey Grapefruit Smoothie

Ingredients:

One large ripe grapefruit
One tablespoon of honey

Method:

1. Cut the grapefruit in half, it is preferably to be cold (from the fridge), and remove the pulp with a spoon. Put the pulp of grapefruit and honey in a blender and mix until the mixture becomes smooth.

This magical drink contains useful elements like:

1. Pectin, which contributes to efficient excretion of excess cholesterol (if you eat grapefruit every it day reduces bad cholesterol by 15.5 percent and triglycerides by 27 percent), it also reduces the level of insulin in the blood and stabilizes the metabolism.
2. Lycopene, which helps in fighting toxins and harmful substances in the body.

A few sips of this drink, after lunch (wait 20 minutes after eating), is able to burn nearly half the calories gained during the meal.
The magic drink has healing effects on hypertension and cardiovascular diseases.
In addition, grapefruit contains a number of ingredients that help us fight cold and it is proven that prevents certain types of cancer and heart diseases.

Bacon Parmesan Hasselback Potatoes

Serves 4

Prep Time: 15 Minutes
Cook Time: 45 Minutes

Ingredients:
4 large yukon gold potatoes
4 tablespoons salted butter
5 slices bacon, chopped in 1/4 inch pieces
1/2 cup grated parmesan cheese

Method:

1. Pre-heat oven to 425 degrees F. Clean potatoes and pat dry.
2. Cut vertical slices in the potato, 1/8 to 1/4 inch wide. Make the slices deep but don’t cut all the way through the potato.
3. Slice the butter in thin pieces and then cut in half. Place butter slices in alternating slits of the potato. Season with Kosher salt and pepper to taste.
4. Put potatoes on a sheet pan or in a casserole dish and bake for 40 to 45 minutes, basting with the melted butter every 15 minutes. Potatoes are done when the skin is crispy and the flesh is easily pierced with a fork.
5. While potatoes are baking, in a medium skillet cook bacon on medium high until golden brown and most of the fat is rendered. Remove bacon with a slotted spoon and place on a paper towel to drain.
6. Top potatoes with cheese (you can nestle some of the cheese into the slits) and cover so the cheese melts (or place back in the warm oven for a few minutes). Top the potatoes with the bacon and serve warm.

Walnut Butter Cake

Makes 2 mini loaves or 1 regular loaf or a 6” round cake

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ingredients:
110g (4 oz) all-purpose flour
1 teaspoon baking powder
125g (4.5 oz or slightly more than 1 stick) salted butter, room temperature
1 teaspoon vanilla extract
80g (3 oz) fine sugar
2 large eggs
2 tablespoons milk
60g (2 oz) walnut, processed in a food processor until fine
30g (1 oz) whole walnut, for topping

Method:

1. Grease the baking pan with butter. Sift the flour and baking powder, set aside
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream well until well combined before adding another one.
3. Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on top.
4. Bake at a pre-heated oven at 180C (350F) for about 30-35 mins or until a cake tester inserted into the walnut butter cake comes out clean.

Chinese Roast Chicken

Ingredients:

1 chicken, about 2 1/2 – 3 lbs
4 garlic, lightly pounded
1-inch piece ginger, peeled and sliced

Marinade:
3 tablespoons soy sauce
1 1/2 tablespoons honey
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon Chinese rose wine (or Shaoxing wine)
1/2 teaspoon sesame oil
1/4 teaspoon salt
3 dashes white pepper

Skin Coating:
1 tablespoon Chinese rice vinegar (clear in color)
1/2 teaspoon honey
1/4 teaspoon Chinese rose wine

Method:

1. Clean the chicken with water and pat dry inside and out. Truss the chicken. (I did only the legs part and not whole body.)
2. Mix the Marinade ingredients well in a small bowl and rub it generously on the skin of the chicken and also the cavity. Insert the garlic and ginger inside the cavity and then transfer it into a Ziploc bag. Pour the remaining Marinade into the bag and marinate the chicken overnight. You can turn the plastic bag to make sure that the chicken is evenly marinated.
3. The next morning, mix the Skin Coating ingredients well in a small bowl. Take the chicken out of the plastic bag, discard the garlic and ginger in the cavity and scald the chicken with hot boiling water by pouring the water all over the chicken (this will remove the Marinade on the chicken skin.) Air dry the chicken for about 30 minutes at room temperature or until the skin surface is no longer wet. You can turn on a fan. Rub the Skin Coating mixture evenly on the chicken skin. Continue to air dry for about 3 hours. Turn the chicken over to air dry both sides.
4. Heat up the oven to 400 Degrees F. Place the chicken in a roasting pan (at the lower rack) and roast for about 10-12 minutes on one side and then turn to the other side. (If the chicken browns too fast in the first 10 minutes, cover the chicken with a layer of aluminum foil and uncover it towards the end so the skin doesn’t get too dark too quickly.) Roast for about 45 minutes or an hour, or until the skin turn nicely brown or golden brown. Remove from the oven, let cool a little bit, cut up and serve immediately. Save the juice from the chicken and serve with steamed rice.

Cabbage Roll Casserole

Ingredients:

1 lb. lean ground beef
1 large onion, diced
3 cloves garlic, crushed
1 cup tomato sauce
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon tomato paste
1 large can (28oz) diced tomatoes
1 large head of cabbage
2 cups cooked rice (white or brown)
1 tablespoon olive oil
2 cups gruyere or monterey jack cheese
1 egg
1/4 cup milk

Method:

1. Brown beef, onion and garlic over medium heat until no pink remains. Drain any fat. Stir in tomatoes (including juice), tomato paste, seasoning and tomato sauce. Simmer uncovered about 10 minutes.
2. Remove from heat and add rice.
3. Meanwhile, coarsely chop cabbage, rinse and shake dry. Heat 1 tablespoon of oil in a skillet and add 1/2 of the cabbage. Cook just until softened (about 5 minutes). Repeat with remaining cabbage.
4. Place 1/2 of the cabbage in a large casserole dish. Top with 1/2 of the meat sauce. Repeat layers. Cover with foil and bake at 375 for 45 minutes.
5. In a small bowl combine cheese, egg and milk. Remove foil, top casserole with cheese mixture and bake uncovered an additional 20 minutes.

Honey Sesame Chicken

Prep Time: 20 minutes

Cook Time: 5 minutes
Serving Size: 2

Ingredients:
1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 garlic, minced
Toasted sesame seeds, to garnish

Frying Batter:
1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon oil
Pinch of salt

Honey Sesame Sauce:
1/3 cup pure honey
1 teaspoon apple cider vinegar
1/2 tablespoon ketchup
1 teaspoon sesame oil
2 teaspoons cornstarch
1/2 cup water
1 teaspoon salt

Method:

1. Whisk all the "Frying Batter" ingredients together until smooth. Set aside. Drop in the chicken cubes, mix well until they are well coated. Set aside.
2. Mix all the ingredients of the "Garlic Sesame Sauce" together and set aside.
3. Heat up a saute pan and add about 2-inch of oil on medium to high heat. When the hot is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the color changes to golden brown. Dish out and drain on paper towels.
4. Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. Drop in the chicken, stir-fry a few times to combine the sauce and chicken, add the sesame seeds, dish out and serve immediately with steamed white rice, or Chinese fried rice.

Butter Boiled Corn on the Cob

Fill your pot with water and add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had!

Grilled Cheese Sandwiches

The Most Delicious Grilled Cheese Sandwiches On The Planet

Doubletree Hotel Chocolate Chip Cookies

Yield: 28-30 cookies

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:
1/2 cup rolled oats
1 cup unsalted butter (two sticks), softened
3/4 cup light brown sugar, packed
3/4 cup sugar
1 1/2 to 2 teaspoons pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semi-sweet chocolate chips (I used Ghirardelli)
1 cup chopped walnuts

Method:

1. Pulse oats in a food processor until semi-fine or fine. Set aside.
2. Add butter, both sugars, vanilla extract and lemon juice to a large mixing bowl. Cream together using an electric hand mixer. Add eggs one at a time and mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
3. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
4. Using a large cookie scoop (3 tablespoons), scoop cookie dough onto a lined baking sheet. Refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
5. To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 14-16 minutes or until desired doneness. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.

Ritz Carlton Chocolate Chip Cookies

Makes 48 cookies

Ingredients:
1 1/4 pounds unsalted butter (5 sticks), room temperature
2 cups granulated sugar
2 cups dark brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp kosher salt
6 cups flour
4 cups semi sweet chocolate chips

Method:

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper. Set aside.
3. Cream butter and sugars together until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until incorporated.
4. Stir the dry ingredients in (baking soda, salt and flour) until evenly combined and finally the chocolate chips.
5. Scoop batter onto baking sheet on large mounds, 2-3 inches apart.
6. Bake 10-12 minutes until edges are golden and centers are almost set.
7. Transfer to wire rack to cool completely.

Notes
Adaptions ~ I chilled my dough for 24 hours. I also used an extra cup of chocolate chips (5 cups total) I used an extra tablespoon of vanilla (2 Tbsp total) I added flaked sea salt on top of the cookie. I portioned out the dough using a large cookie scoop (3 Tablespoons)

Easy Bingka Ubi

Ingredients:

1.2kg tapioca tubers
250g fine granulated sugar
100ml water
300ml thick coconut milk
¼ tsp salt

Method:

1. Peel the tapioca tubers and grate finely but avoid including the tough fibre that runs down the centre of the tuber. Weigh the grated tapioca – you should have a final weight of 900g.
2. Place the grated tapioca in a strainer set over a bowl. Leave aside for 30 minutes to allow juices to drain into a bowl. Carefully pour off and discard the liquid, leaving behind the tapioca starch at the bottom of the bowl.
3. Transfer the drained tapioca into a mixing bowl and add the reserved tapioca starch. Add sugar, coconut milk, and salt and stir well until the sugar is dissolved.
4. Lightly brush the base and sides of a rectangle cake tin measuring roughly 18cm x 26cm with softened butter. Pour the tapioca mixture into the tin, level the top, and bake in a preheated 200°C oven for about 40 to 50 minutes or until top is well-browned. Cool before cutting into neat pieces for serving.

Midnight Sin Chocolate Cake

Ingredients:

546g (2 3/4 cups) granulated sugar
4.5g (3/4 teaspoon) salt
69g (3/4 cup) dutch processed cocoa powder
5g (1 teaspoon) baking soda
237ml (1 cup) boiling water
237ml (1 cup) canola oil
10ml (2 teaspoons) vanilla extract
2g (2 teaspoons) instant expresso powder or crystals
218 grams (1 3/4 cups, spooned and leveled) bleached all purpose flour
4 large egg yolks
2 large eggs
1/4 cup buttermilk

non-stick spray

Method:

1. Preheat your oven to 350°F. Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.)
2. You'll need two 9" or two 8"cake pans for this cake. Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
3. In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa. Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil. Then remove from heat and allow to stand for a minimum of 10 minutes. This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
4. While waiting on the chocolate mixture, get your mise en place goin' on! Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs. (If you're odd like me, you'll remove the stringy white chalaza from the yolks. Sometimes they show up as white scrambled egg bits maring my otherwise perfect black cake.) Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
5. When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.) Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds. Add the flour and continue to mix on low until combined. With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
6. Divide the batter between your two pans and place in the oven on your baking stone. Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it. Allow the cake to cool for 10 minutes on a wire rack. Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
7. Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.

Chocolate Mousse Filling

5 large egg yolks
1/2 cup granulated sugar
1/3 cup Frangelico hazelnut liqueur (non-drinkers substitute 1/3 cup water)
8 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
1 cup heavy cream, chilled

1. In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes). 
2. Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours. 
3. Serve in demitasse cups with espresso spoons and a dollop of lightly sweetened whip cream, sprinkled with a little grated dark chocolate. 
4. Or if you're like me... just grab a wooden spoon, scoop up a huge mound of whipped cream and slop it on top. Just overwhelm the little demitasse cup. 

Assembling the Cake
Assemble your cake by placing one round onto your serving platter. Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake. Top with the second cake round, touching up the sides with an offset spatula if necessary. Place the cake in the refrigerator to keep cool and prepare the ganache.

Ganache
175g (1 cup) bitter-sweet chocolate chips, chopped (don't judge me foodies, I'm low on valrhona)
1/3 cup heavy cream (40%+ milk fat is ideal)
1 tablespoon butter (salted or unsalted is fine)

1. Measure out the chocolate into a bowl. Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate. Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring. When the time has passed, then you may gently stir the ganache until smooth.
2. Pour the ganache onto the cake, smoothing over the top with an offset spatula. Return the cake to the fridge and allow the ganache to cool. 
3. When cool, you can put the finishing touches on the cake. Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip. Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls. 
4. Keep the cake chilled until ready to serve. Then allow to stand for 10 minutes before cutting and serving. Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

Cleaning Burnt Pots

Materials
1 cup of vinegar
2 tablespoons of baking soda
1 cup of water (give or take depending on the size of your pan)
A burnt stainless steel pan that was left empty and unattended on a heated hot plate. oops!.
A scourer, because I can't find any way to avoid it entirely

Instructions

1. Fill the bottom of the pan with a layer of water.
2. Add the vinegar.
3. Bring the pan to the boil. It should be looking a bit cleaner already.
4. Remove the pan from the heat and add the baking soda. Expect fizz!
5. Empty the pan and scour as normal; if necessary add an extra bit of dry baking soda.
6. If there are any super stubborn marks that don't come off with scouring, make a paste of baking soda and a couple of drops of water. Leave the paste on the marks for a while and return to clean as normal.
7. Ta-da! Now you can put your feet up and enjoy the many hours you saved yourself standing over the sink.

10 Recipes to Celebrate Julia Child's Birthday

10 Recipes to Celebrate Julia Child's Birthday

Banana Cream Cheesecake

TOTAL TIME: Prep: 25 min. + chilling

MAKES: 10 servings

Ingredients:
1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 to 4 medium firm bananas, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant banana cream pudding mix

Method:

1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

Cinnamon Rolls with Raisins

Ingredients:

3/4 cup milk
1/2 cup warm water

1 package active dry yeast
2 eggs
1/2 cup brown sugar

1/2 tsp. salt
1/4 cup softened butter

1/2 cup raisins

4 cup flour

2 Tbsp. butter, softened
1/4 cup sugar

2 tsp. cinnamon
1/2 cup raisins

Method:

1. Preheat oven to 350 degrees
2. First you'll need to scald the milk. To do so, heat the milk over medium heat until bubbles start to form (do not let boil). Once scalded, remove from heat; set aside to cool until lukewarm.
3. In a bowl combine warm water and yeast. Let this sit until frothy.
4. In a separate mixing bowl, mix eggs, brown sugar, butter, salt and raisins together.
5. Add yeast mixture and stir until combined. Slowly add lukewarm milk, stir again.
6. Start adding the flour slowly until a stiff dough forms.
7. Let dough rise until doubled in size.
8. On a lightly floured surface, roll out dough into a rectangle, spread on butter then sprinkle with sugar and cinnamon. At the top of the dough, make a line of raisins.
9. Start with the top of the dough and roll towards you until the dough is tightly rolled.
10. Slice the dough into twelve pieces, place in a lightly greased 13 x 9 inch pan and allow to rise until they reach the top of the pan.
11. Bake in preheated oven for 30-35 minutes, or until golden brown.
12. Spread some cream cheese frosting all over them.

Frosting:

12 ounces cream cheese, softened
1/4 cup butter, softened
2 tsp. vanilla
2 cup powdered sugar

1. Cream together the cream cheese, butter & vanilla.
2. Then add powder sugar & mix until nice & fluffy.

Peanut Butter and Chocolate "Ice Cream"

Serves 6

Ingredients:
3 frozen ripe bananas*
4 tablespoons all natural peanut butter
1/4 cup semi-sweet chocolate chips

Method:

1. Place bananas and peanut butter in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add chocolate chips and pulse until chocolate has speckled your ice cream.
2. Transfer to a resealable container and place in freezer for 3-4 hours.
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.

*If you do not have a high powered blender, you may use 2 frozen and one fresh bananas to encourage easier blending. - See more at: http://www.theslowroasteditalian.com/2013/02/simple-peanut-butter-chocolate-ice-cream.html#sthash.uozkJps0.dpuf

Honey Peach Frogurt (Frozen Yogurt)

Ingredients:
3 cups non-fat, plain yogurt
6 ripe peaches, pitted and cup into ½” slices
2 tablespoons honey

Method:

1. Line a colander or a sieve with a cheese cloth or coffee filter. Add the yogurt to the lined sieve/colander. Now put the sieve into a bowl and cover it with a plate. Place in the refrigerator for several hours. I let it sit overnight, but that is not necessary. 3-4 hours is plenty.
2. Place the peaches into a blender or food processor and puree. Add the strained yogurt to the peach puree and blend until well incorporated. Add honey and blend until combined. Transfer to a bowl and refrigerate for 2 hours until the mixture is chilled.
3. You may have to break up your mixture if the honey hardens, just use a spoon. Pour the peach yogurt mixture into the ice cream maker and freeze according to manufacturer’s instructions. I place a kitchen towel over the ice cream maker to help keep the cold in.
4. Remove from bowl of ice cream maker into an air tight container, place in freezer for a few hours until it becomes more firm.

Chocolate Banana "Ice Cream"

Ingredients:

6 ripe bananas (3 fresh and 3 frozen) 

3 tablespoons cacao powder (or cocoa powder) 

Method:

1. Place bananas in a blender. Blend until mixture starts to get creamy, scraping down sides as necessary. Add cacao powder and pulse until completely combined. 
2. Transfer to a resealable container and place in freezer for 3-4 hours. 
3. Scoop and serve or scoop and place scoops into a container for later use. If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving. 

Strawberry Banana Ice Cream in 5 Minutes

Ingredients:

4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar (or honey)

Method:

1. Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine. Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.
2. Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency. When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times. About 2-3 minutes total blending time. Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.
3. Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

NOTE: There are no preservatives in your ice cream, so it will freeze solid. Simply remove from freezer 10 minutes before serving to allow to soften slightly. If freezes and keeps beautifully!

Chai Tea

Yield: 2-3 servings

Ingredients:
3 cardamom pods, lightly cracked open with the back of a spoon
6 whole cloves
1/2 cinnamon stick
1/4" slice of fresh ginger
5 black peppercorns
1 bay leaf
1 Tbsp loose black tea leaves
3 1/2 cups water
1/2 cup half and half
1-2 Tbsp light brown sugar

Method:

1. Place the cardamom, cloves, cinnamon stick, ginger, peppercorns and bay leaf in a medium size saucepan. Add the water and bring to a boil. Allow this to boil for 5 minutes. Remove from the heat and steep for 10 minutes.
2. Add the tea leaves and return to a boil. Reduce the heat and simmer on medium for 5 minutes. Add the half and half and the sugar. Stir for about a minute, over low heat, until steaming. Pour through a fine mesh strainer into a teapot or mugs. 

Kufli

Ingredients:

1 litre full fat milk
200 ml condensed milk
1 pinch of saffron
2 teaspoons milk
1 tablespoon pistachios (chopped)

Method:

1. Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils
2. Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon
3. Cook the milk till it is reduced to almost half, stirring all the time
4. This is essential to stop the milk from scorching and to prevent skin forming on the milk
5. As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve
6. When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming
7. When the evaporated milk is somewhat cooled, add the condensed milk and stir vigorously to mix completely
8. Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently
9. Finally add the chopped pistachios and stir once more to mix
10. Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps. This quantity is enough for 5 medium sized moulds or 4 large sized ones. If you don't have kulfi moulds, pour the mixture into a container with an airtight lid and smooth top. Snap on the lid
11. Freeze in refrigerator freezer for 4-6 hours
12. Take out of the freezer 5-7 minutes before serving
13. Unmould the kulfi and serve with some chopped pistachios on top.

Churros

Ingredients:

1 tablespoon sugar
½ cup butter, unsalted
1 cup water
¼ teaspoon salt
1 cup flour
3 large eggs
Cinnamon and sugar to coat

Method:

1. Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
2. Remove from heat and let cool 10-15 minutes.
3. Add eggs, one at a time, mixing well between each.
4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Baked Pancakes (German or Dutch Babies)

Ingredients:

3 eggs, room temperature
½ cup milk
½ cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons lemon juice
Confectioners’ sugar

Method:

1. Preheat oven to 450ºF.
2. Butter a 12-inch skillet or four small skillets (with ovenproof handles) or pans (you can use small pie pans or cake pans).
3. Break the eggs into a mixing bowl and beat until thoroughly mixed.
4. Add the milk into the bowl and mix well.
5. Sift the flour and salt onto a square of wax paper.
6. Lift the wax paper up by two corners and let the flour slowly drift into the egg and milk, whisking steadily. (Or slowly sift the flour and salt directly into the egg mixture, while whisking to blend and smooth.)
7. Add the melted butter and mix briskly so the batter is smooth.
8. Pour the batter into the pan or pans and bake for 15 minutes for small pancakes but if you are baking just one big pancake, reduce the heat to 350ºF and bake for another 10 minutes. 
9. Sprinkle lemon juice over the pancake (or pancakes) and dust the top(s) with confectioners’ sugar.
10. Serve at once while hot and high and mighty.

Banana Tres Leches Cake

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla
2 ripe bananas, mashed
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1 pint heavy cream, divided – need 1/4 cup for the Tres milk mixture and remaining for frosting

Frosting
remaining heavy cream, for whipping
1 tablespoon sugar

1 cup toasted coconut
caramel sauce
banana slices

Method:

1. Preheat oven to 350 degrees. Generously spray a 9 x 13 inch baking pan with cooking spray.
2. In a large bowl, combine flour, baking powder, and salt.
3. In a mixing bowl, beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow.
4. Stir in milk and vanilla, and add bananas. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
5. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
6. Fold egg white mixture into the batter very gently until just combined.
7. Pour into prepared pan and spread to even and flatten the surface.
8. Bake for 35 to 45 minutes or until a toothpick comes out clean.
9. Turn cake out onto a rimmed platter and allow to cool. I used a rimmed cookie sheet.
10. After cake has completely cooled, prick the top of the cake with a fork.
11. In a large measuring cup, combine condensed milk, evaporated milk, and heavy cream. Mix thoroughly.
12. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
13. Allow the cake to absorb the milk mixture for 30 minutes.
14. To frost the cake, whip remaining heavy cream with 1 tablespoons of sugar until thick and spreadable. Do NOT over whip – you could end up with butter. 
15. Spread over the surface and sides of the cake.
16. Garnish with toasted coconut, caramel sauce, and banana slices.

Hummingbird Cake

Ingredients:

3 cups all-purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 eggs

2 teaspoons vanilla extract

1 1/2 cups oil (I used Canola)

1 (8 ounce can) crushed pineapple, undrained

2 cups bananas, mashed or about 3 large bananas

1 1/2 cups pecans, chopped 

Method:

1. Combine flour, sugar, soda, salt, cinnamon. Mix together with whisk. 
2.  Add eggs, vanilla extract, oil, pineapple, bananas and pecans and mix with a spoon until all ingredients are wet.  
3. Spray 3 (9 inch) round cake pans or a 9 x 13 inch pan. 
4. Add batter and bake in preheated 350 degree oven 30 to 35 minutes until cake is done in center.  
5. Frost with cream cheese frosting. 

Cream Cheese Frosting: 

1 (8 oz.) package cream cheese, softened
1 stick butter or margarine or 1/2 cup or 8 tablespoons
2 cups confectionery sugar
1 tsp. vanilla

1. Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Bingka Labu

Bahan2

1 biji labu kuning saiz sederhana ~ kopek, dadu, rebus & tos
240 gm gula pasir
250 gm tepung gandum
3 biji telur (A)
1 cawan santan pekat
125 gm marjerin ~ cairkan

Cara Menyediakan
1. Blend labu rebus, gula, telur dan santan hingga halus.
2. Masukkan bahan blend ke dalam mangkuk besar.
3. Masukkan tepung sikit demi sedikit dan kacau rata.
4. Masukkan marjerin yang dicairkan dan kacau. Jika adunan berketul2.. boleh ditapis atau diblend sekali lagi.
5. Panaskan ketuhar 175C.
6. Lenserkan acuan dengan marjerin/butter.
7. Masukkan adunan ke dalam acuan dan bakar selama 40 minit atau hingga masak bergantung saiz loyang & saiz oven anda.

Nota: Cara menguji kuih.. cucuk kuih dengan lidi penguji jika lidi keluar bersih.. bermakna kuih sudah masak.. jika lidi penguji masih bersalut dengan kuih teruskan membakar dengan menurunkan suhu ke 160C utk mengelakkan kuih dari hangus.

Cheeseburger Pie

Serves 4 - 6 people

ACTIVE TIME 25 min.
TOTAL TIME 45 min.

Ingredients:
1 pie crust, standard
1 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb ground beef
1 cup tomato sauce
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup dry bread crumbs
1 egg
¼ cup milk
½ tsp salt
½ tsp dijon mustard
2 cups cheddar cheese, grated

Method:

1. Preheat the oven to 425 F (220 C).
2. Line a 9" pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.
3. While the crust is baking you can prepare the filling.
4. Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften--about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.
5. Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.
6. In a small bowl, beat together the egg and milk then whisk in the salt,mustard, and cheese, and set aside.
7. Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.
8. Bake for about 20 - 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust--if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)

Meat Doneness Temperature Guide

Meat Temperatures & Doneness Chart

The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal” temperature on the right is the ideal internal temperature after resting. These temperatures are all Celsius.

Steaks (from frozen)

Ingredients:

Steaks
Seasoning

Method:

1. Freeze seasoned steaks flat as possible, uncovered on a baking sheet for at least 1 hour before cooking.
2. Sear in very hot skillet with 1/8" deep oil for 90 seconds each side.
3. Transfer to wire rack over rimmed baking sheet & cook in centre of oven set at 135C until steaks reach internal temperature of 60C (medium rare).
4. Let steaks sit for 10 mins.
5. Serve on warm plates.

Note: Internal temperature & doneness
55C = rare
60C = medium rare
68C = medium
74C = well done

Hot Chocolate Rum Souffle

Ingredients:

75g of dark 70% cocoa chocolate
1 1/2 Tbsp double cream
1 1/2 Tbsp rum
Butter
Caster sugar
3 egg yokes
4 egg whites

Method:

1. Heat oven to 200C & place baking sheet inside to preheat.
2. Melt chocolate in double cream & remove from heat.
3. Add in rum, stir & leave to cool.
4. Brush soufflé dish with melted butter & dust with caster sugar.
5. Whist egg yokes thoroughly & then add into chocolate mixture.
6. Whist eggs whites to soft peaks stage & then add 1 Tbsp castor sugar & whisk.
7. Fold a quarter of egg whites into chocolate mixture, then add remaining egg whites.
8. Pour mixture into  soufflé dish.
9. Bake soufflé on preheated baking sheet in centre of oven for 20 minutes.
10. Dust soufflés with icing sugar.
11. Serve on warm serving plates with chocolate sauce (made with chocolate & double cream) & cream.

Twice Baked Soufflé

Ingredients:

225 ml semi skimmed milk
40g butter
40g plain flour
4 egg yokes
200g Roquefort cheese - crumbled
150 ml double cream

Method:

1. Heat oven to 180C.
2. Prepare ramekins with melted butter.
3. Add milk, butter & flour in saucepan over medium heat & whilst ingredients together until it is a thick, smooth & glossy sauce.
4. Turn the heat as low as possible & cook for 2 minutes.
5. Add salt & pepper & cool slightly.
6. Whisk in egg yokes & then add the 100g of cheese until almost melted.
7. Whilst egg whites until they form soft peaks.
8. Add a large spoonful of egg whites to mixture, fold gently to loosen the mixture.
9. Then add the mixture into the remaining egg whites using lifting & folding movements.
10. Place ramekins in an oblong baking tin & divide mixture between 6 ramekins & pour in 1 cm hot water into baking tin.
11. Bake in centre of oven for 20 minutes.
12. Remove ramekins to wire cooling rack & cool.  Souffles may be stored in fridge for 24 hours covered with cling film.
13. For second baking, remove soufflés from ramekins with palate knife & place right way up on baking sheet with liner.
14. Bake in centre of oven at 180C for 30 minutes.
15. Heat remaining Roquefort cheese with double cream.
16. Serve souffles on warm plates with the sauce poured over.

Note: Ramekin dish is 7.5 cm x 4cm

Potato, Cheese & Spring Onion Soufflé

Ingredients:

25g butter
50g spring onions (chopped)
4 Tbsp sour cream
4 Tbsp Greek yoghurt
2 egg yokes
110g boiled potato - grated
30g strong cheddar - grated
30g parmesan cheese - grated
pinch of salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
2 egg whites

Method:

1. Heat oven to 200C with a baking sheet to preheat.
2. Boil 110g of potato & grate.
3. Lightly brush soufflé dish with melted butter.
4. Melt butter gently, then add spring onions for 5 minutes & remove from heat.
5. Add sour cream, yoghurt & egg yokes & stir with wooden spoon until it's all evenly blended.
6. Add potato, cheddar & parmasen & stir.
7. Add salt, cayenne pepper & nutmeg & transfer to mixing bowl.
8. Whisk egg whites until soft peaks stage.
9. Fold large spoonful of egg whites into mixture to slacken the other mixture, which makes it easier to fold in the rest, which is to be done gently.
10. Pour in soufflé dish & sprinkle with some more cheddar, parmesan & cayenne pepper.
11. Bake in oven on preheated baking sheet for 30 minutes.
12. Serve immediately with a side salad.

Note: Soufflé dish 15cm x 6cm

Banana Cake

Ingredients:

4 small bananas
2 1/2 tablespoons lemon juice, divided
3 cups flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoons vanilla
1 1/2 cups milk
Frosting
2 tablespoons butter
2 tablespoons milk
1/2 cup packed brown sugar
1 1/2 cups confectioners' sugar
8 oz cream cheese, room temperature

Method:

1. Preheat oven to 350°. Grease and flour a 9 x 13 pan.
2. Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
3. Mix together mashed banana with 1 tablespoon lemon juice.
4. Beat together butter, brown and white sugar until combined. Stir in eggs and vanilla until mixed.
5. Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. Fold in bananas. Pour into prepared pan, put into the oven and reduce heat to 275 degrees. Bake approx. 1 hour 15 minutes (see note below) minutes or just until toothpick inserted in center comes out clean (do not over bake). (If your cake is not cooked through, continue baking until a toothpick comes out clean).
6. Remove from oven and cool completely.
7. Frosting
8. Melt butter and 2 tablespoons milk over medium heat. Stir in brown sugar, bring to a boil and let boil for 1 minutes. Remove from heat and stir in 1/2 cup powdered sugar. Let cool and stir in remaining powdered sugar.
9. Beat cream cheese until fluffy. Add in brown sugar mixture.

Notes
The cooking time on this cake can vary greatly! Mine (along with many readers) takes about 60 minutes. Check your cake at 60 minutes, if it isn't ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven). The result will be a moist and irresistible banana cake.

Triple-Chocolate Mousse Cake

Yield: 8 individual cakes

Ingredients:
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse (see below)
2 ounces solid semisweet chocolate

Method:

1. Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

Individual Chocolate Mousse

Ingredients:
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

Method:

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

Keller’s Roast Chicken

Yield: Serves 4.

Ingredients:
One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 garlic cloves
6 thyme sprigs
3 medium-sized rutabagas (swedes), cut into 3/4-inch wedges
2 medium-sized turnips, cut into 3/4-inch wedges
4 medium-sized carrots, peeled and cut in 2-inch segments
1 small yellow onion, cut into quarters
8 small red-skinned new potatoes
About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil)
4 Tbsp butter, room temperature (spreadable)
A large (11-inch if you have it) cast-iron frying pan
Kitchen string

Method:

1. Preheat oven to 475°F.
2. Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)
3. Generously season the cavity of the chicken with salt and pepper. Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.
   
4. Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.
5. Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. Add 1/4 cup of olive oil (or grapeseed or canola oil) and toss with your hands until well coated. Season generously with salt and pepper.
   
6. Slather the chicken with oil and season well with salt and pepper.
   
7. Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken. Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.)
8. Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.
9. Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve. You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving
10. Cut the chicken into serving pieces. Place vegetables on a serving platter with the chicken pieces arranged on top.

Note:

The chicken must be at room temperature before it goes in the oven, or the chicken will not cook evenly. What Keller recommends (and what we do) is leave the chicken in the refrigerator, uncovered (on a plate and not touching anything else in the fridge), for 1-2 days after buying it, so that the skin gets a bit dried out. It will roast up crispier this way. Then 1 1/2 to 2 hours before it goes in the oven, we put it on a plate on the kitchen counter to come to room temp (about 70 degrees). Remove the neck and giblets from the cavity of the chicken before you set it out to come to room temp. (Save for stock.) Note that Keller's original recipe calls for a leek (to be cooked with the root vegetables), which we skip in our adaptation.

Chicken and Rice Soup

Prep Time: 10 minutes

Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4

Ingredients:
1/2 pound boneless, skinless chicken breast tenders
1 tsp canola oil
1/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
4 cups lower-sodium chicken broth
1/2 cup uncooked long-grain white rice
1/2 tsp dried rosemary
1/2 tsp freshly ground black pepper

Method: 

1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside. 
2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender. 
3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper. 
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.

Salted Caramel Skillet Brownies

Yield: Serves 16

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes

Ingredients:
1 cup unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 1/2 teaspoons sea salt
2 teaspoons vanilla extract
4 large eggs
1 1/2 cups all-purpose Gold Medal flour
1 cup semi-sweet chocolate chips
1 cup Salted Caramel Sauce
Extra salted caramel sauce and ice cream, for serving, optional

Method:

1. Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.
3. Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chocolate chips. Stir until just combined.
6. Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.
7. Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.

Note: If you don't have a skillet, you can use a 9x13 pan.

Easy Cherry Cake

Ingredients:

1 1/2 lbs pitted fresh or frozen and thawed cherries, or use blueberries or apples or peaches
1⁄4 cup whole wheat flour, plus more for pan
2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
1 cup sugar
3 tbsp black currant jam
1 tsp vanilla extract
1 egg
2 1⁄4 cups whole wheat flour
1 tbsp baking powder
3⁄4 tsp kosher salt
1 cup buttermilk

Method:

1. Preheat the oven to 400° F. Toss cherries with 1⁄4 cup flour in a bowl and set aside.
2. Take a 13×17 baking sheet and grease it with butter. Dust with flour and set aside.
3. In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, black currant jam, and vanilla until pale and fluffy.
4. Add egg, and beat until incorporated. Do not over-mix.
5. In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt.
6. With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches.
7. Spoon batter into the buttered and floured baking pan and smooth evenly using an offset spatula.
8. Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top.
9. Bake until cake is golden brown 40–50 minutes (It will depend on your oven)
10. Cool the cake on a baking rack and then cut into squares. Serve at room temperature.

Old-Fashioned Banana Pudding

Makes 6 servings

Ingredients:
2 1/2 cups whole milk, divided
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 fresh bananas cut into 1/8 inch slices
18 small shortbread cookies (I used Lorna Doones)
whipped cream (optional)

Method:

To make the pudding:

1. Put 2 cups of the milk in a medium saucepan over medium heat. In another bowl, combine cornstarch, sugar and salt with a whisk. Add the additional 1/2 cup cold milk and whisk to combine. Whisk in egg yolks until smooth.
2. When milk is hot but not boiling, slowly add a half cup of the warm milk into the cold mixture, whisking constantly. Then, slowly add the mixture into the pan of hot milk, whisking constantly. Continue to stir and heat until you see the first bubbles. Turn down to low heat and cook, stirring constantly, for another one-two minutes until pudding begins to thicken.
3. Pour the pudding into a bowl. Stir in butter and vanilla extract. To avoid a pudding skin on the top, you can place plastic wrap directly on the surface of the pudding. Cool the pudding in the refrigerator until ready to assemble. Whisk the pudding again before serving.

To assemble banana pudding parfaits:

1. Put a few spoonfulls of pudding at the bottom of each jar or serving cup. Spread a few banana slices on the pudding and crumble a cookie over the top. Add a few more spoons of pudding. Add banana and a cookie. Spread the final amount of pudding over the top and place a whole cookie on top.
2. If you are using whipped cream, add it between the layers of pudding.

Ice Cream (without Machine)

Ingredients:

2 cups heavy cream
1 can (14 oz) sweetened condensed milk

Method:

1. Whip the heavy cream to stiff peaks.
2. Add the flavours, toppings & mix-ins (see below) to the sweetened condensed milk & then fold in the whipped cream.
3. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Flavours to add
Cinnamon Bun

3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Nutella Peanut Butter Chip

3 tablespoons butter, melted
1/2 cup Nutella
1 cup peanut butter chips

Hazelnut Mocha Fudge Swirl
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

1. Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.
2. When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.
3. Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

Chocolate Chip Cookie Pie (Toll House Pie)

Ingredients:

½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish

Method:

1. Preheat oven to 325°.
2. Melt butter then set aside.
3. Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).
4. Mix in sugars and flour.
5. Slowly stir in butter and then chocolate chips. 
6. Pour mixture into unbaked pie shell & bake for about 1 hour. 

This pie freezes beautifully. Serve warm with ice cream.

Nutella Banana Crepes

Ingredients:

2 eggs
1 cup milk (I used 2%)
1/3 cup water
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons butter, melted
About 1/2 cup Nutella
1 to 2 bananas, sliced

Method:

1. With a blender (immersion or regular) or food processor, blend all the ingredients until smooth. The batter should be the thickness of heavy cream.
2. Heat a nonstick skillet or crepe pan over medium-high heat until hot. Wipe the pan lightly with butter or spray liberally with nonstick cooking spray. Lift the pan from the heat and pour in about 1/3 cup of batter, depending on the size of your pan. Just make sure it lightly covers the whole area of the skillet. So this by tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula. Cook the other side for about 15 seconds, until lightly browned. Turn the crepe out onto a towel, rack or plate to cool. Repeat with the remaining batter, adding more butter or nonstick spray to the pan as needed, then stacking the crepes as they are cooked.
3. Serve immediately with any fillings you please- get creative! If you must serve them later, wrap the crepes in plastic wrap and place them into a sealed plastic bag. Refrigerate for up to 3 days, or freeze for up to 2 months.

Brunch Strata

16 Servings

Prep: 45 min. 

Bake: 35 min. + standing

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 Eggland's Best Eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Method:

1. In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. 

Nutritional Facts: 

1 piece equals 299 calories, 22 g fat (10 g saturated fat), 211 mg cholesterol, 641 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.