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A-Z CHALLENGE
T to Z
TIRAMISU
Serves 6-8
TIRAMISU
4 egg yolks
1/2 cup granulated sugar, divided (100g)
3/4 cups heavy cream
1 cup mascarpone (227g)
2 cups good espresso
2 tbsp rum
2 tbsp unsweetened cocoa
24 ladyfingers
Using a stand mixer, whip together egg yolks and 1/4 cup (50g) sugar until very pale yellow and about tripled in volume. A ribbon should fall from the whisk attachment when lifted from the bowl. Transfer the mixture to another bowl.
Using your stand mixer again, whip cream and remaining sugar until it creates soft medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the yolks until combined.
In a small bowl/container, combine espresso and rum. Using a sifter, dust the bottom of a baking dish (8x8 or 9x9) with 1 tbsp of cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture. Place them rounded side up at the bottom of the baking dish until you’ve covered the bottom of the dish in an even layer. Spread half of the mascarpone mixture onto the ladyfingers. Layer the remaining espresso-dipped ladyfingers and mascarpone mixtures.
Dust top layer with remaining cocoa powder. Cover with plastic wrap and let chill in the fridge for at least 4 hours before scooping and serving then enjoy!
LESSONS LEARNED
1. Another NY Times Cooking recipe - my new favorite obsession. There was a heavy debate in my mother's kitchen on how long to dip the ladyfingers - too long, they fall apart. Too short, and you don't get enough espresso flavor and the lady fingers have more structural integrity. I think it all comes down to personal preference.
2. I think I would make this for any dinner party I ever host - it looks like it takes a lot of effort, but I believe it took under an hour to make and can/should be made the day before. Just dust the top of cocoa right before serving!
3. I definitely spent half of the time wondering if I had whisked both mixtures enough. Fearing over mixing the yolks and the whip, I think it was under done. Trust your gut on that and google the difference between soft and medium peaks.
URAD DAL KE VADE
Serves 6ish
URAD DAL KE VADE
1 cup split urad dal
1/2 tsp fenugreek seeds
4 cups hot water
1 in. piece fresh ginger, peeled and coarsely chopped
2 Serrano chilies, coarsely chopped
Salt
Vegetable oil, for deep frying
Pick through the dal and remove any debris. Rinse the dal thoroughly under running water in a fine-mesh sieve. Drain thoroughly. Combine the dal and fenugreek seeds with the hot water in a medium bowl. Cover and let soak for 2 hours.
Drain the dal and fenugreek seeds and combine in a food processor with the ginger, chilies and salt to taste. Process until chunky and mostly sticks together. You may add up to 2 tbsp water if needed. Transfer to a bowl.
Heat several inches of vegetable oil in a deep heavy saucepan to 375 degrees. Carefully drop the batter, a couple of tablespoons at a time, into the oil. Make sure you do not overcrowd the pan. Fry the balls until golden brown all over, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Let the oil return to temperature between batches. Continue until all the dal is used. Serve hot and enjoy!
LESSONS LEARNED
1. So... these did not turn out how they were supposed to. They're supposed to be these fluffy little nuggets of lentil because the food processor is supposed to churn until it's a smooth batter. Did I do that? No. Did I mean to? No. But like Bob Ross says, it's just a happy accident that turned these into falafel textured lentil balls.
2. I wish I had tzatziki to serve these with, but I had a ton of hummus in the fridge and zero desire to go to the store.
3. I would definitely make these instead of falafel - for those that don't like chickpeas. They seem like a decently healthy option for a little snack.
VEAL OSSO BUCO
Serves 6ish
VEAL OSSO BUCO
4 tbsp olive oil
2 inch 8 veal shanks each thick
Salt & Pepper
2 yellow onions, cut into 1in. thick slices
2 medium carrots cut into 1in. thick slices
10 garlic cloves
6 sprigs thyme
2 cups dry white wine
8 cups beef stock
1 can whole peeled san marzano tomatoes
Zest & juice from 1/2 lemon
1/2 cup flat leaf parsley leaves
Preheat the oven to 375 degrees. In a large Dutch oven set over high heat, warm oil. Arrange the veal shanks on a flat surface, pat them dry, and season them generously on all sides with salt and pepper. Brown the shanks on all sides in the hot oil, 5 to 6 minutes per side, working in batches.
Reduce the heat under the Dutch oven to medium and add the onions, carrots, garlic, thyme sprigs, and wine. Simmer until the wine is reduced by half, 7 to 8 minutes. Return the shanks to the Dutch oven and cover them with beef stock, the tomatoes and their juices to fully cover the veal.
Bring the liquid to a simmer over medium heat and skim any impurities from the surface. Cover and place it in the center of the oven. Braise until the shanks are completely tender, about 2 hours. If the liquid reduces so less than half the meat is covered, add 2 cups stock and continue cooking.
Place the shanks on a platter and season with salt. Simmer the cooking liquid remaining in the Dutch oven over medium heat until slightly reduced, about 10 minutes. Taste and adjust the seasonings accordingly and stir in the lemon zest and juice and the parsley. Pour the sauce over the shanks and enjoy!
LESSONS LEARNED
1. Look... Veal is EXPENSIVE, especially with inflation. Short-ribs get the job done just as well and are nicer to your pocket.
2. I recommend serving with mashed potatoes on the side. Super hearty and filling.
3. Do not rush the browning process! Brown in batches - it takes forever, but it's where the flavor develops.
WINGS
Serves 6ish
WINGS
3 lbs chicken wings
1 tbsp baking powder
Salt & Pepper
1/3 cup Buffalo Hot Sauce
3 tbsp unsalted butter
2 tbsp lemon juice
2 garlic cloves
Preheat oven to broil settings. Pat the wings dry. In a large bowl, toss the baking powder with 1 tbsp of salt. Add the wings and toss until evenly coated. Spread the wings on a foil lined baking sheet. Broil the wings in an oven until golden and crisp all over, turning halfway through - about 15 minutes per side.
While wings are cooking - combine remaining ingredients into a bowl. Season to taste with salt and pepper. When wings are done cooking, transfer them to the hot sauce mixture, tossing to coat. Return the wings to the baking sheet, and broil until sizzling and browned. Serve with extra buffalo sauce plus your dip of choice and enjoy!
LESSONS LEARNED
1. Admittedly, I have not perfected the amount of salt in this dish. The dry brine seems to be overwhelming at times. Next time I try this, I'll probably go for half salt.
2. I think I would want something spicier next time, but that's definitely a preference thing.
3. I've considered using a baking sheet rack to cook these as well. I ran into issues with the grease building up and making the wings soggy. Clearly still going through the trial and error phase of this recipe.
XIAOLONGBAO
Makes about 20 Dumplings
XIAOLONGBAO
ASPIC
1/2 pound pork skin
1 pound pork neck bones
water
2 slices ginger
1 scallion, cut into 3 chunks
1 tbsp shaoxing wine (mirin works as well)
In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. Rinse out the pot and put everything back in.
Add 4 cups water, ginger, scallion and wine. Bring the pot to a boil and then simmer for 2 hours. After 2 hours, turn off the heat, allow the soup to cool then strain the liquid into a bowl, cover and refrigerate overnight.
DOUGH
1 cup flour
6 tbsp warm water
Using your stand mixer and the dough hook, add the flour and the warm water 1 tbsp at a time. Knead the dough for about 10 minutes until the dough is soft and smooth. Cover with a dishtowel and allow to rest for 30 minutes.
FILLING
1 lb ground pork
2 tbsp shaoxing wine (mirin works, just omit the sugar)
3/4 tsp salt
1/2 tsp sesame oil
3/4 tsp sugar
3 tsp light soy sauce
3 tbsp water
1/8 tsp ground white-pepper
1 tbsp ginger, minced
1 heaping cup aspic, diced
In your stand mixer, with the whisk attachment, whisk the pork until it resembles paste. Add the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. Gently fold in the diced aspic. Cover and transfer the filling to the refrigerator until ready to make the dumplings.
Lightly dust a clean work surface with flour and roll the dough into a long cylinder, about an inch in diameter. Cut the dough into equal pieces, about 11g each, the roll each piece to a 3in. circle. Keep everything under a damp cloth while preparing your steamer apparatus. I lined my steamer with Napa cabbage, but also can be done with cheese cloth.
Place about 1 tbsp of filling in the middle of your dumpling skin. Pleat with as many folds as you can - about 15ish. Place completed buns in the lined steamer basket - about 2 in. apart. Note: if the filling gets too wet, place in the freezer until it resets - about 15mins. Steam the buns for 8 minutes, then immediately serve and enjoy!
LESSONS LEARNED
1. Not worth the effort - seriously. I will forever buy these from now on and I think it was mainly because of the dough. It was extremely hard to work with. I ended up using leftover wonton wrappers for the remainder of the filling and that was perfect.
2. Gelatin! Absolutely needed for the aspic. Just boiling the bones was not enough to set the aspic for me.
3. If you do end up making the dough, don't roll it too thin and definitely make sure the filling is ice cold so the gelatin doesn't go everywhere.
YUPPIE CRACK
Makes 10-12
YUPPIE CRACK
1 lb. Medjool dates
1 lb. bacon
5 oz. goat cheese
Toothpicks
Balsamic Glaze
Remove the seeds from the dates. Create a large enough opening to fill the date with goat cheese - I like to use a piping bag or a Ziplock bag to get the cheese all the way to the bottom of the date.
Once all the dates are filled, wrap them with the bacon. I cut the strips in half to pretend it's slightly healthier - but that's up to you. Secure the bacon with a toothpick then place on a baking rack on top of a sheet pan (you want the rack so the bacon grease drips down and the bacon remains crispy).
Once all dates have been wrapped, place in a 400 degree oven for about 10-15 minutes until the bacon is cooked to your liking (cripsy vs. non-crispy). Drizzle cooked dates with the balsamic glaze and enjoy!
LESSONS LEARNED
1. Definitely buy the Trader Joe's Balsamic Glaze - that's the absolute best.
2. I tried several wrapping styles for you, while not the prettiest, if you can somehow cover the opening of the date with the bacon, you have the least amount of leakage with the goat cheese.
3. Enjoy this with wine! The recipe (and the name) originates from a Chef I met who worked at Terravant in Buelton, CA. They would serve this as an appetizer with their wine and I definitely recommend it.
(BAKED) ZITI
Serves 6ish
BAKED ZITI
1 lb box of Ziti
1 batch of Bab's Red Sauce
1 lb ground beef (optional)
1 cup shredded mozzarella
Parmesan to garnish
Prepare the sauce per the directions - this can be done 1-2 days before. Prepare the Ziti according to the box for al dente pasta - reserving 1/4 cup of the pasta water. In an oven safe dish, combine the sauce, pasta and any additional protein. Top pasta with mozzarella and put in a 400 degree oven.
Bake for about 15 minutes until the cheese is melty, then broil for 90 seconds to get the top all crispy. Remove from the oven and top with as much parm as your heart desires and enjoy!
LESSONS LEARNED
1. My last recipe, I went real easy, but boy did it deliver. My red sauce pairs so nicely - it's not too runny so you don't end up with a soupy ziti. If you go with store bought, make sure you reduce the sauce down a little before combining with the pasta.
2. Ziti isn't the most typical pasta to find - I personally believe you can use Rigatoni or Penne just as well in this recipe.
3. Sometimes, you just need to make things with good ingredients. Don't cheap out on the tomatoes for the sauce.