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Recipes
Thick, Soft, and Chewy Chocolate Chip Cookies
By gastrenee@yahoo.com
I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ⁄2 teaspoon salt
- 1 ⁄2 cup real butter, at room temperature
- 1 ⁄2 cup shortening
- 1 1⁄2 cups firmly packed brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Linguine with Shrimp all'Amatriciana
By gastrenee@yahoo.com
Bring a large pot of salted water up to a boil
- Salt
- 1 teaspoon olive oil
- 6 ounces pancetta, cut into small cubes
- 1 small onion, finely chopped
- Pinch of hot pepper flakes
- 2 cloves garlic, sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup white wine
- One 28-ounce can peeled cherry tomatoes or Italian whole plum tomatoes
- 12 ounces linguine or bucatini
- 1 pound shelled and deveined shrimp
- Freshly ground black pepper
How To Make the Best Coconut Macaroons
By gastrenee@yahoo.com
The proper color for a macaroon is a matter of great controversy and personal taste
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla or almond extract (see Additional Notes)
- 1/4 teaspoon salt
Dark Chocolate Caramel Panna Cotta
By gastrenee@yahoo.com
For caramel, in a medium heavy saucepan, stir together the cup whipping cream, the butter, brown sugar, and corn sy...
- 1 ⁄4 cup whipping cream
- 1 ⁄4 cup unsalted butter
- 1 ⁄3 cup packed brown sugar
- 1 tablespoon light-color corn syrup
- 1 ⁄2 teaspoon vanilla extract
- 1-1 ⁄2 tablespoons water
- 1 teaspoon unflavored gelatin
- 1 cup whipping cream
- 1 ⁄4 cup granulated sugar
- 1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1 ⁄3 cup sour cream
- 1 ⁄4 cup whipping cream
- 1 tablespoon powdered sugar
- 3 Ghirardelli Milk & Caramel SQUARES™chocolates, cut into pieces* (optional)
S'mores Dip
By gastrenee@yahoo.com
In a medium bowl, using a hand mixer, cream together the cookie butter and butter until well blended
- 3/4 cup cookie butter (Trader Joe’s, Biscoff, or Speculoos)
- half a stick (1/4 cup) unsalted butter, softened
- 1 cup powdered sugar
- 3/4 cup marshmallow fluff
- 3/4 about 3/4 cup (8 mini bars) chopped Hershey’s Milk Chocolate Bars (or chocolate chips)
- Graham crackers, vanilla wafers, pretzels, or apple slices, for dipping
Sautéed Chorizo with Red Wine
By gastrenee@yahoo.com
You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking
- 3 Tbs. extra-virgin olive oil
- 1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
- 1/3 cup dry red wine
- Good country bread, cut into large cubes
Chocolate-Dipped Pistachio Florentines Recipe
By gastrenee@yahoo.com
Bring cream, sugar, and butter to a boil in a 2-qt
- 3/4 cups heavy cream
- 1 cup sugar
- 4 tbsp. unsalted butter
- 3 tbsp. flour
- 2 cups sliced pistachios
- 1 1/2 cup finely ground pistachios
- 2 tsp. vanilla extract
- 1/2 cups sugar
- 3 tbsp. light corn syrup
- 3 oz. semisweet chocolate, preferably 54%, roughly chopped
30 Minute Honey Wheat Rolls
By gastrenee@yahoo.com
Notes for next time: Added about 1/4-1/2 cup more wheat flour
- 1/3 c. butter, plus extra for brushing on
- 1 c. milk
- 2 T. instant yeast
- 2 T. honey
- 1/2 tsp. salt
- 1 large egg
- 2 c. all-purpose flour
- 1 1/4 - 1 1/2 c. whole wheat flour
Korean-Style Grain Bowls with Spicy Marinated Steak
By gastrenee@yahoo.com
These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak
- 1 cup pear juice
- 1/2 cup low-sodium soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup neutral vegetable oil, such as grapeseed
- 3 garlic cloves, finely grated
- 2 tablespoons toasted sesame oil
- 1 tablespoon finely grated ginger
- 1 teaspoon gochujang or Sriracha
- 1 teaspoon light brown sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons gochujang or Sriracha
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1 1/2 pounds (1/2"-thick) flanken-cut, bone-in short ribs or 1 pound (1/2"-thick) boneless rib eye
- 1 tablespoon neutral vegetable oil, such as grapeseed
- 1 1/2 cups thinly sliced purple cabbage
- 2 tablespoons rice wine vinegar, divided
- 1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
- 4 cups baby spinach
- 4 cups cooked grains, such as farro, quinoa, and/or brown rice
- 1/2 teaspoon kosher salt
- 6 ounces sugar snap peas, trimmed, strings removed, or snow peas, blanched
- 1/2 cup kimchi, preferably daikon radish, sliced (optional)
- 4 fried eggs (optional)
- 1 scallion, thinly sliced
- 2 teaspoons toasted sesame seeds
- Gochujang or Sriracha (for serving)
Pumpkin Cheesecake with Brown-Butter Pears
By gastrenee@yahoo.com
Preheat the oven to 350°
- 8 ounces gingersnap cookies, crushed
- 2/3 cup plus 2 tablespoons sugar
- Salt
- 2 tablespoons unsalted butter, softened
- 12 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 4 tablespoons unsalted butter
- 3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges
- 1 teaspoon sugar