Scallops in Prosciutto Sauce with Asparagus

10+/10, excellent! Made with mom, everyone loved it!

 

Original recipe credit: https://www.foodandwine.com/recipes/asparagus-scallops-browned-butter-and-prosciutto

Recipe below contains our modifications.

Ingredients:

1 lb. green asparagus, bottom ends trimmed off

3 1/2 T/ unsalted butter, divided

1 oz. thinly sliced prosciutto, cut crosswise into 1/2" wide strips  

1 lb. sea scallops

salt and freshly ground pepper, to taste

1/2 tsp. finely grated lemon zest

2 T. fresh lemon juice

1/3 c. chicken stock

 

Directions:

 

1. Bring a medium pot of salted water to boil. Add the asparagus, adjust temperature to keep at almost boil and cook for 8 minutes. Use tongs to transfer the cooked asparagus to a colander. Leave the pot of water simmering.

 

2. Meanwhile, in a large skillet over medium-low to medium heat, melt 1 T. of the butter. Add the prosciutto and cook until starting to crisp (around 4-6 min). Transfer the cooked prosciutto to a plate.

 

3. Add 2 T. of the butter to the skillet and increase heat slightly. Once the butter has melted, add the scallops and season with salt and pepper (go easy on the salt, as the prosciutto will already have a good amount). Cook for around 2 min (or until browned) per side. Transfer scallops to a plate.

 

4. Add the lemon zest to the skillet and cook for around 30 seconds. Stir in the lemon juice, then the chicken stock. Cook, stirring and scraping up the fond, until slightly reduced (around 3 min.)

 

5. Cut the heat, leave on the burner, and swirl in the remaining 1/2 T. of butter. Return the scallops, along with any juices, to the skillet, as well as the prosciutto. Stir to combine/coat.

 

6. Return the asparagus to the simmering water briefly, just to reheat through. Plate the asparagus, topped with some scallops and sauce. Enjoy!

Ziti with Vodka Sauce

Made at mom's (well, she made it after we discussed modifications). Super delicious, definitely have to make again!

 

Original recipe credit: https://www.foodandwine.com/baked-ziti-with-shortcut-vodka-sauce-8773570

Recipe below contains our modifications.

Ingredients:

8 oz. uncooked ziti

olive oil

3 links hot Italian sausage (12 oz.)

1 medium or 1/2 large yellow onion, finely chopped

2 large garlic cloves, thinly sliced

3 T. tomato paste

1/2 c. vodka

24 oz. jar marinara sauce (we used Mezzetta Marinara)

3/4 c. heavy cream

2/3 c. freshly grated Parmesan, divided

8 oz. whole-milk ricotta, divided

8 oz. shredded low-moisture whole milk mozzarella cheese, divided 

 

Directions:

 

1. Cook ziti according to package directions for al dente. After draining, rinse pasta and return to pot. set aside.

 

2. Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the Italian sausage. Cook, breaking up into crumbles, until slightly browned (around 4-6 min.)

 

3. Reduce heat to medium. Add the onion and garlic. Cook, stirring often, until softened (around 4 min.)

 

4. Add tomato paste and cook, stirring often, for around 2 min.

 

5. Deglaze pan with vodka, stirring, cooking, and scraping for around 1 min. 

 

6. Stir in the marinara sauce and cream. Bring to a simmer over medium-low, then keep simmering for 10 min. Meanwhile, heat oven to 375°F.

 

7. Remove from heat, then stir in 1/3 c. of the Parmesan. 

 

8. Pour around 1/3 of sauce into pot with reserved cooked ziti and stir to coat.

 

9. Spread around 1/3 of sauce over bottom of an 11" x 7" baking dish. Top with half of the ricotta, dolloping evenly over the sauce.

 

10. Layer half of the pasta evenly atop ricotta dollops layer. Top with half of the mozzarella.

 

11. Layer with the remaining half of pasta mixture, followed by remaining vodka sauce.

 

12. Top with remaining mozzarella and Parmesan. Transfer to oven and bake for 30 min. Let rest for 5 min. prior to serving. Enjoy! 

Homemade Pizza (with video link)

Happy National Pizza Day! To celebrate, how about trying this homemade pizza dough? It's delicious!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/sBEGCzKs8vY

Original recipe credit: https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe

Recipe as presented below contains my modifications. 

Ingredients:

1 T. sugar

1 T. instant yeast (or active dry yeast)

1 T. salt

2 c. water (95-105°F)

2 T. olive oil (optional)

660g (5 1/2 c.) unbleached all-purpose flour (you may need slightly more)

2 T. King Arthur pizza seasoning (optional)

pizza sauce and toppings

 

Directions:

 

1. Add the sugar, yeast, salt, and oil to the water. Stir to dissolve/combine (it will not really fully 'dissolve', will look more like an oily mixture of sorts (see the video)). Set aside.

 

2. Put the flour in a large bowl and add the pizza seasoning, stir to combine.

 

3. Pour the yeast mixture into the bowl and begin mixing with a spoon. Once it starts to become a shaggy dough, switch to kneading together to combine. If it is not coming together, add a little bit of flour at a time until you have a dough forming.

 

4. Place dough on a floured surface and knead for 7-10 minutes, until a smooth and elastic dough consistency is achieved (should easily form into a ball and hold shape).

 

5. Place dough in a lightly greased bowl and cover it. If you have a 'bread proof' setting on your oven (like I do), turn that on and pop it in there for 15 minutes, then shut off the setting and leave it there for 45 more minutes (1 hour total). Otherwise, let proof at room temperature for 1-2 hours, until it has doubled in size. 

 

6. Heat oven to 450°F.

7. Press into the dough to gently deflate it, then divide it into 3 or 4 portions (depending on how thick of crusts desired and size of your pizza pans; I went 3, as we have pans that are 13" and bigger).

 

8. Lightly oil your pizza pans, then press/work the dough to an even thickness all over, until you have reached the thickness you desire.

 

9. Top with pizza sauce and toppings of your choice. Transfer to oven and bake for 15-20 minutes (longer for thicker crusts and/or more toppings).

 

10. Upon removing from oven, transfer to a cooling rack to cool for 10 minutes before serving. Enjoy!

Rosemary Cheddar Bread

Time for baking some bread! This is a tasty one, albeit a bit on the salty side; I will opt for a mild cheddar next time I make it. It is very good dipped in marinara sauce.

Link to my YouTube "making of the recipe" video: https://youtu.be/roBOmLv3JXI

 

Original recipe credit: https://www.kingarthurbaking.com/recipes/rosemary-cheddar-cheese-bread-recipe

Recipe below contains my modifications. 

Ingredients:

for the rosemary dough--

 

170g (1 1/2 c.) golden wheat flour

2 tsp. baking powder

1 T. dried rosemary

1/2 tsp. sage

1/4 tsp. salt

1 large egg

1/2 c. milk

3 T. butter, melted (next time I would use unsalted)

 

for the cheddar dough--

 

180g (1 1/2 c.) unbleached all-purpose flour

1/4 c. Better Cheddar cheese powder

2 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne pepper

1/2 tsp. black pepper

1 large egg

3/4 c. milk

3 T. butter, melted (same note as above)

113g (1 c.) grated or shredded cheddar cheese (I would go mild next time)

 

Directions:

1. Heat oven to 350°F. Grease a 9" x 5" loaf pan and set aside.

 

2. Make the rosemary batter: In a medium bowl, whisk together the golden wheat flour, baking powder, rosemary, sage, and salt. Set aside.

 

3. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, stirring only until just combined (batter will be stiff).

 

4. Make the cheddar batter: In a medium bowl, whisk together the all-purpose flour, cheese powder, baking powder, salt, cayenne, and black pepper. Set aside.

 

5. In a small bowl, beat the egg. Stir in the milk and melted butter. Gradually add this mixture to the reserved dry mixture, along with the cheddar cheese, stirring until just combined.

 

6. Assemble the loaf: Use a cookie scoop to make ping pong ball size scoops of the cheese batter. Place across the bottom of the loaf pan, leaving space between each for a checkerboard pattern. Repeat with the rosemary batter, filling in the spaces between the cheese scoops. 

7. Repeat with a second layer, reversing the order so that alternate dough types are on top (cheese scoop on top of a rosemary scoop and vice-versa). You may end up with one scoop of cheddar on top of cheddar at the end (like I did in the video).

 

8. Transfer to oven and bake for 45-50 min, until nicely browned on top and toothpick inserted in center comes out clean. 

9. After removing loaf from oven, let it cool in pan for 30 minutes before carefully turning it out to cool completely on a rack. Once cooled, slice up and enjoy!

Chocolate Truffle Almond Pie with Amaretto Cream

Outstanding pie alert...outstanding pie alert...

Happy National Pie Day!

To celebrate, make this pie, you will be very happy you did, it's 10+/10 all the way.

 

Link to my YouTube "making of the recipe" video: https://youtu.be/zA9QjbWE5dk

Ingredients:

1 piecrust (I used this recipe, but you could also just do a refrigerated one)

1 c. semisweet chocolate chips

1 c. bittersweet chocolate chips

1/2 c. (1 stick) salted butter, softened

3/4 c. light brown sugar (packed) 

3 large eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

60g (1/2 c.) all-purpose flour

1 c. slivered almonds, toasted

 

for the Amaretto cream--

 

1 c. heavy cream 

2 tsp. Amaretto (or a small amount of almond extract)

1/4 c. powdered sugar

 

Directions:

 

1. Heat oven to 350°F.

 

2. For the piecrust: Roll out crust to fit a 9" pie dish and crimp edges. Line piecrust with aluminum foil (or parchment) and fill bottom with pie weights (or dried beans). Bake for 10 minutes, then remove weights and foil. Bake for additional 10-12 min. Cool on wire rack while preparing filling.

 

3.  In a microwave-safe medium bowl, melt both types of chocolate chips together in the microwave, using short 'bursts' of around 15-30 sec (depending on your microwave), stirring between each 'burst', until chocolate is completely melted and smooth. Let rest for 15 min (while you prepare the other ingredients).

4. In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.

5. Beat in eggs one at a time.

6. By hand, stir in the melted chocolate, vanilla extract, and almond extract.

7. Stir in the flour and toasted almonds, then spread mixture evenly in the prepared piecrust shell.

 

8. Transfer to oven and bake for 30-35 min, until set (doesn't jiggle in middle when lightly shaken; this took 32 min in my oven).

 

9. Transfer to a cooling rack for 1 hour, then place in fridge for at least 1 hour (can go longer, but you will want to pull it out of fridge about 30 minutes before serving).

 

10. For the Amaretto cream-- In a small mixing bowl, whip/beat together the heavy cream, Amaretto, and powdered sugar until stiff peak cream forms. Serve atop pie and enjoy! (Pie is also great without the cream :))

Orange Chocolate Chip Cookies (with video link)

These cookies are super soft and tasty with their different twist: orange in a chocolate chip cookie!

 

Link to my YouTube "making of the recipe" video: https://youtu.be/YHUMc8sTeTs

Original recipe credit: https://crisco.com/recipes/orange-chocolate-chippers/

Recipe below contains my modifications.

Ingredients:

3/4 c. butter flavored Crisco

1/2 c. light brown sugar (packed)

2 tsp. orange zest

1/3 c. milk

1 large egg

180g (1 1/2 c.) all-purpose flour

97g vanilla flavored instant pudding mix (the 4-serving size)

1 tsp. baking powder

1 c. milk chocolate chips 

Directions:

1. Heat oven to 350°F.

2. In the bowl of a stand mixer, beat together shortening, sugar, and orange zest.

3. Beat in the milk and egg.

 

4. In a medium bowl, stir together the flour, pudding mix, and baking powder. Gradually mix this in with the wet mixture.

 

5. Stir in the chocolate chips by hand.

 

6. Drop rounded Tablespoonfuls of dough onto baking sheet, spacing each 2" apart.

7. Bake for 13-14 minutes or until set. After removing from oven, let cool for 2 minutes baking sheet before transferring to cooling rack. Enjoy!

Steaks with Shiraz Morel Sauce (with video link)

Do you love morels? Do you love steak? And wine? This recipe is for you! 

Link to my YouTube "making of the recipe" video: https://youtu.be/8QocIoCKVp8

Ingredients:

2-4 steaks, cut of your choice

2 T. olive oil

1 oz. dried morel mushrooms, reconstituted (or you can use up to 1 lb. fresh morels)

1 large shallot, finely chopped

6 fresh thyme sprigs

1 c. Shiraz

1 1/2 c. chicken broth

3 T. cold, salted butter, cut into "pats" (around 1 T each)

salt & pepper, to taste 

Directions:

1. Season steaks with salt & pepper. Cook steaks to desired doneness, then transfer to a plate to rest.

2. Meanwhile, to make the sauce, begin with the olive oil in a large skillet over medium-high heat.

3. Add the morels, shallot, and thyme sprigs. Cook until shallots start to soften (~3-4 min).

4. Carefully add the Shiraz and stir to combine. Increase heat slightly, bring to a boil, and let boil until wine has reduced by about 3/4.

5. If you cooked your steaks in a cast iron skillet (like I did in the video), I recommend pouring the mixture into the now empty steak skillet, then adding the chicken broth, stirring to scrape up the find as you do. If you grilled steaks (or other prep method), simply add the chicken broth to the skillet with the sauce and stir to combine.

6. Bring back to a boil and keep it boiling until liquid has slightly thickened, around 5 min.

7. Remove pan from heat, then remove and discard thyme sprigs.

8. Stir in the butter "pats" one at a time, until each has melted and completely combined in sauce. Season the sauce with salt & pepper, to taste.

 

9. Spoon sauce over steaks, serve, and enjoy!