Turkey Artichoke Panini

While cruising around town I got pretty hungry and I stopped at Panera’s to try their turkey artichoke panini. I thought it was the greatest thing invented. Well that was until I tried another version at a local cafe. It blew my mind. The layers of simple, but flavorful ingredients really caught my attention. Though the downside was that the cafe closed before 3pm so I seemed to miss the time. I have been craving for an turkey artichoke panini for a good month now. So I will be making my version of it, without a panini press, although I did want to use my waffle iron, but it’s to small. Note: I bought all the ingredients at Sam’s Club.

Here are the ingredients needed for this recipe:

  • 1 ciabatta roll
  • 2 Tbsp. spinach artichoke dip
  • 3-4 slices of tomatoes
  • 2 oz. deli sliced turkey

Step 1: Slice the ciabatta roll in half

Step 2: Spread the spinach artichoke dip onto the bottom half of the roll.

Step 3: Layer on the turkey and tomato slices.

Step 4: Close the sandwich.

Step 5: Heat up a pan over medium heat and place the sandwich into it.

Step 6: Take a heavy pan and press it down on the sandwich

Step 7: Cook for 2-3 minutes, or until browned

Step 8: Flip sandwich and repeat until browned and the cheese is melted.

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Basic English Scones

While reading a post of tea rooms I was beginning to craved some scones. I wanted to try a different recipe that was easier than my last batch. This one has less ingredients and it takes less time to make it. I even found a helpful site for scones (5 Tips on Baking The Perfect Scones)

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder (or 1 tsp. cream of tartar and 1/2 tsp. baking soda)
  • 1 pinch of salt
  • 1/4 cup unsalted butter, frozen
  • 3 Tbsp. sugar
  • 1/2 cup milk (+ 2 Tbsp for glaze)

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2: In a large bowl, sift the flour, baking powder, and salt together.

Step 3: Grate the butter into the flour mixture and mix.

Step 4: Add in the sugar and stir until combined.

Step 5: Gently mix in the milk until a soft dough forms (I had to add another 1/4 – 1/2 cup, the batter was to dry)

Step 6: Turn dough out onto a lightly floured surface.

Step 7: Roll out dough to 1/2-inch thickness.

Step 8: Cut into 2-inch rounds and place onto the prepared baking sheet.

Step 9: Brush tops with milk to glaze.

Step 10: Bake for 10 minutes. (Bottoms should be lightly golden brown)

Step 11: Cool on wire racks.

Stir-Fried Gochujang

Finding myself surrounded with containers of Gochujang, is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt, and not really sure what to do with it all. I was tired of making bibimbap, a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. So I figured I could make the gochujang into a stir fry.

Here are the ingredients needed for this recipe:

  • 2/3 cup Gochugang
  • 1 tsp. honey
  • 1 cup ground pork or beef
  • 1 tsp. sesame oil
  • 3 Tbsp. water

Sauce

  • 1/2 tsp. soy sauce
  • 1 tsp. mirin
  • 1 garlic clove, minced
  • 1 tsp. fresh ginger, minced
  • ground black pepper

Step 1: In a small bowl, combine the ingredients for the sauce; set aside.

Step 2: Rinse the ground meat in cold water.

Step 3: Add the ground meat to the sauce and allow it to marinate for 5 minutes.

Step 4: In a large pan, add the sesame oil over medium heat.

Step 5: Add in the meat and stir well until no more pink is showing.

Step 6: Add in the rest of the ingredients and stir well.

Step 7: Cook for 3 minutes and remove from heat.

Step 8: Serve hot over rice and topped with vegetables. (I found it a bit salty to me, so next time I’m going to add some sugar)

Fouace Nantaise

Coming across a brioche recipe that looked really pretty I wanted to make it sometime soon. It’s a french brioche made in Nantes, France. It’s suppose to be in the shape of a star, but seriously I first thought it was a flower. Oh well it’s still quite pretty to look at in any sense. The bread is light and soft on the inside and a hard crust. Perfect for some a bread pudding or topped with jam. I found the recipe for it at FOUACE NANTAISE – a taste of home. I am going to recreate this bread, but with a few changes to some ingredients. Since some of the ingredients I am unable to find in town.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour, divided and more for kneading
  • 1 pkg. instant yeast
  • 1/2 cup warm milk
  • 1/2 tsp. salt
  • 1/4 cup sugar, divided
  • 7 Tbsp. unsalted butter, room temperature
  • 1/3 cup fresh orange juice
  • 1 Tbsp. water
  • 4 eggs, lightly beaten
  • 1 egg, for egg wash, lightly beaten

Step 1: In a medium bowl, add 1 cup flour, yeast, and 1 Tbsp sugar.

Step 2: Pour in warm milk and stir briefly just to well all ingredients.

Step 3: Allow to proof for 30-40 minutes, or until doubled in size, puffy, and bubbly. (Next time I will just proof without the flour)

Step 4: While yeast is proofing, in a large bowl, add in the rest of the flour, salt, remaining sugar, butter, water, juice, and 4 eggs.

Step 5: Stir with a wooden spoon until all the dry ingredients are moistened and well blended.

Step 6: Add in the yeast mixture.

Step 7: Stir together until well blended. (I had to add 4-5 handfuls of flour to become solid enough to knead)

Step 8: Scrape the sticky dough onto a well-floured surface.

Step 9: Knead the dough, while adding additional flour, until dough is no longer sticky and is soft, smooth, and elastic.

Step 10: Carefully divide dough into 6 equal portions.

Step 11: Form into balls.

Step 12: Make a flow design with the balls on a parchment lined baking sheet (Don’t worry about gaps and try to keep it center)

Step 13: Cover lightly with plastic wrap and then a kitchen towel.

Step 14: Allow to rise until doubled in size, about 1 1/2 – 2 hours.

Step 15: Preheat oven to 350°F

Step 16: Brush the dough with the egg wash.

Step 17: Bake for 35-40 minutes, or until a deep golden brown color. (Branches of the star will have started to pull away from center and if you tap the bottom it should sound hollow.)

Fettuccine Alfredo

I’ve been craving for pasta with a creamy sauce for the past couple of weeks. So I decided to make fettuccine alfredo. After going over different recipes I figured I should just go with the original recipe. It only requires 3 ingredients, but I want to add a little something else to it.

Here are the ingredients needed for this recipe:

  • 8 oz. dried fettuccine pasta
  • 1/2 cup unsalted butter
  • 1/2 finely grated parmesan
  • 1 garlic clove, minced

Step 1: Bring a large pot of salted water to a boil.

Step 2: Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8-10 minutes.

Step 3: Drain pasta, reserving 3⁄4 cup pasta water

Step 4: In large saucepan, bring the reserved 3⁄4 cup pasta water, garlic, and the butter to a boil

Step 5: Add the pasta

Step 6: Sprinkle with the cheese while tossing with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.

Step 7: Serve the fettuccine immediately on warmed plates.

Beef with Mushrooms

I have been tasked to make dinner for my mom tonight. I have been racking my brain for some sort of recipe that my mom would like to eat. She shot down pasta dishes, cream sauces, and any American-style of food. The only thing she told me was to use the mushrooms in the refrigerator. So I figured out a stir fry beef dish to go with it.

Here are the ingredients needed for this recipe:

  • 1-1/2 lb. flank steak, thinly sliced strips ( I will be using 1/4 lb)
  • 4 garlic cloves, minced
  • 1 tsp. fresh ginger, minced
  • 4 Tbsp. oyster sauce
  • 4 Tbsp. soy sauce
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 4 tsp. cornstarch
  • 1 cup water
  • 2 Tbsp. sake (optional)
  • 2 Tbsp. vegetable oil
  • 1 cup fresh mushrooms, thinly sliced (I will be using 5 cups)
  • 1/2 onion, thinly sliced

Step 1: In a medium bowl combine the garlic, ginger, oyster sauce, soy sauce, sugar, salt, pepper, water, sake, and cornstarch. Mix well.

Step 2: Add flank steak and marinade for at least 30 minutes.

Step 3: Heat a large saucepan or wok over medium high heat.

Step 4: Add oil.

Step 5: Remove steak slices from the marinade with a slotted spoon or tongs, reserve the marinade, and place into the pan and stir fry until the steak is fully cooked, about 2-3 minutes.

Step 6: Remove from the pan; set aside.

Step 7: Add a little more oil to the pan if necessary and add mushrooms and onion.

Step 8: Stir fry for 3-4 minutes.

Step 9: Add the marinade liquid to the pan and bring to a boil.

Step 10: Reduce heat and simmer for 30 seconds.

Step 11: Return steak to the pan and simmer until heated through.

Scottish Shortbread

So I was watching Gordon Ramsay’s Ultimate Christmas and saw him make a pretty simple shortbread recipe. I really wanted to make it, but a less expensive and wasteful version. It goes really well with tea or coffee in the winter afternoons. This version is a more rustic feel to it and is a bit crumbly, but really buttery.

Here are the ingredients needed for this recipe:

  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour or cornstarch
  • 1/4 cup sugar
  • 1/2 cup frozen unsalted butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract (optional)

Step 1: Take out an 8-in. tart pan with a removable bottom (Since I don’t have that I’ll be using an 8-in. cake pan)

Step 2: In a large bowl, whisk together the flour, rice flour, salt and sugar together.

Step 3: Take the frozen butter and grate it over the flour mixture (you can add the vanilla extract at this time)

Step 4: With your fingertips, work the butter into the flour by lifting small handfuls and rubbing the butter and flour together. Do this until the mixture looks like breadcrumbs. (do not form a dough)

Step 5: Evenly press the shortbread into the tart pan, smoothing the top as much as possible.

Step 6:Place shortbread in freezer for 10-15 minutes.

Step 7: Preheat oven to 300°F with the rack in the center of the oven.

Step 8: Score the top of the shortbread, by slightly cutting the top of the shortbread creating 8 or 16 triangles. (will flake don’t worry about it)

Step 9: Press a thumbprint at the edge of each triangle.

Step 10: Prick the surface shortbread with a fork.

Step 11: Bake for 40-50 minutes, or until light golden/biscuit color.

Step 12: Allow to cool slightly in pan on a wire rack for 5 minutes

Step 13: With a sharp knife cut all the way through the score marks on the shortbread (do this while shortbread is still quite warm)

Step 14: Allow shortbread to cool completely in pan on wire rack before removing from pan.

Notes:

  1. If you have overly warm hands you can place the flour into the refrigerator to reduce melting of the butter

Ghee

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine.

Here are the ingredients needed for this recipe:

  • 12 Tbsp. unsalted butter

Step 1: Melt butter in a medium skillet over medium-low heat.

Step 2: Let it sputter and bubble until a fine foam covers the surface, about 10 minutes.

Step 3: Continue cooking until milk solids turn nut brown and settle to bottom of the skillet, about 5 minutes more.

Step 4: Decant into a jar, leaving browned sediment behind.

Step 5: Cool, cover tightly, and refrigerate for up to 6 months.

Garam Masala

Many Indian dishes require a garam masala, which is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not hot in the same way as a chili pepper. So I had to make my own cause I didn’t feel like buying it if I had already have to required spices in the cupboard.

Here are the ingredients needed for this recipe:

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Step 1: Mix cumin, coriander, cardamom, paprika, cinnamon, cloves, and nutmeg in a bowl.

Step 2: Place mix in an airtight container, and store in a cool, dry place.

Mitarashi Dango

I tried many different dango recipes over the years and I finally got the right one that worked. Recipes from videos didn’t ever work for me, so I searched high and low until I stumbled upon one that finally worked. Dango is a Japanese dumpling made from rice flour, related to mochi. I will be using a combination of two different types of rice flour in this recipe. The important thing about dango is using rice flour, wheat or other grain flours will not work and flour ratio to water is crucial. This recipe will be in ml, because this will be easier to measure out than ounces and such.

Joushinko or Johshinko (上新粉, sometimes spelled Jyoshinko) is made from regular Japanese rice (uruchi-mai).

Shiratamako (白玉粉)is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. If you can’t find shiramako, you can use mochiko with about 1 tablespoon of cornstarch or potato starch flour added.

Here are the ingredients needed for this recipe:

FOR DUMPLINGS:

  • 220ml joushinko (red label)
  • 110ml shiratamako, or mochiko plus 1 Tbsp. of cornstarch or potato starch (green label)
  • 265ml or so of hot tap water (water that’s hot if you put your hand in, but doesn’t burn you)

FOR MITARASHI SAUCE:

  • 1/4 cup (55 ml) sugar
  • 1/2 cup (105ml) water, with 1 Tbs. cornstarch or potato starch or arrowroot dissolved in it
  • 1/8 cup (28 ml) soy sauce
  • 1 Tbsp. mirin or saki
  • 1/2 Tbsp. rice vinegar

Step 1: Mix together the rice flours and the hot water. (Add water slowly until dough forms)

Step 2:  Mix until it forms a soft dough that feels a bit dry to the touch. It’s a very pleasant dough to handle. (I had leftover water)

Step 3: Divide the dough into bite-size pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).

Step 4: Make each piece into a little round ball. (It doesn’t have to be perfect in shape – a little bumpiness is fine)

Step 5: Bring a pot of water to a boil and add salt, as you would for boiling pasta.

Step 6: Add the dumplings a few at a time to the pot, while stirring the pot occasionally so the dumplings doesn’t stick to the pot.

Step 7: After a few minutes, the dumplings will come floating to the surface.

Step 8: Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.

Step 9: Immediately dump the dumplings into a bowl of cold water.

Step 10: Put the dumplings on skewers, 3-4 per skewer. (Try to pierce the dumplings in the middle) Set aside.

Step 11: Combine all the ingredients for the sauce in a small pan and bring to a boil.

Step 12: Cook until the sauce has thickened. (The more it cools, the more viscous it will get. You can make the sauce in advance too.)

Step 13: Pour the sauce over the skewered dumplings. (They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.)

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