bakerchef

March 22, 2020–I first saw this recipe when I did keto a few years back but never added it to the meals I made. It popped up again in an email from Tasty so I decided to try it out. Three simple ingredients: Eggs (separated), cream cheese, and cream of tartar.

Whip the egg yolks and softened cream cheese until combined. I added salt, pepper, and some Italian spices to amp up the flavor. In the other bowl, whip the egg whites and cream of tartar to stiff peaks.

Fold the egg whites into the egg yolk/cream cheese mixture.

Scoop dollops of the mixture onto a parchment lined baking sheet and bake at 300 degrees until golden brown.

Allow to cool for about an hour then enjoy just as you would with most traditional breads…sandwiches, toast, mini-pizzas, the options are endless.

February 29, 2020–The final ‘from scratch’ dish I made for the Classic was Shrimp Ceviche. It took a lot of prep slicing all of the ingredients but the flavors melded well. Will definitely make this again.

Mix everything in a large bowl with the juice from the lemons, limes, and orange. Add some chopped cilantro and avocado (I forgot to add) then grab your favorite chip, cracker, or spoon 🙂 and enjoy.

February 28, 2020–I will DEFINITELY be making this again. The hardest part is allowing it to marinate for 4 to 24 hour hours; oh, and finding some of the ingredients. I added the guajillo chilis, Worcestershire sauce, Gochujang paste, and tamarind sauce (not picture) to the basic recipe from epicurious which only had the serranos, tamarind paste, brown sugar, and salt.

Step 1: Dice and deseed the chilis then whisk all the ingredients and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Step 2: Add steak, turn to coat, cover, and chill at least 4 hours. That’s it!!! Told you couldn’t be easier. You can even marinate it up to 24 hours in advance so all you have to do is cook it the next day.

Heat 2 teaspoons oil in a large skillet over high heat. Cut the meat into manageable pieces, cook steak until deeply browned, 2–4 minutes per side for medium-rare.

Transfer steak to a cutting board; let rest at least 5 minutes before slicing.

Pair with baked beans, your favorite tequila, or with eggs for breakfast.

February 16, 2020–Since I still had some venison remaining from my Crock-Pot BBQ Venison AND I had some scraps of pasta dough remaining from my Uovo in Raviolo AND I had some extra ricotta filling, I decided to make some venison some ravioli. I used my ravioli cutter and my ravioli maker so they came together pretty quickly.

Although my ravioli is pretty good I have always thought about frying it instead of boiling it. It is a pretty straight forward process. While your oil is heating, you dip your fresh or frozen ravioli in buttermilk to coat, letting excess milk drain off. You then dredge it in your favorite breadcrumbs and place on a baking sheet until you’re ready to fry.

Once you have all of your ravioli battered you fry a couple at a time until they are golden brown then place on some paper towels to drain. Enjoy with your favorite homemade or store bought marina sauce.

February 17, 2020–I have wanted to make this dish since I first saw it on an episode of Martha Stewart. I, of course, used various recipes. The fresh pasta from Serious Eats, the ricotta filling from Tasting Table, and an adaption of the preparation of this amazing dish from Serious Eats.

I basically followed the same procedures from my Pasta at Home cooking class–why mess with perfection? The ricotta filling was herby. It was made up of whole-milk ricotta, basil leaves, finely grated Parmesan cheese, sage leaves, finely chopped chives, lemon juice, lemon zest, red pepper flakes, garlic, and Kosher salt.

You basically take all of these ingredients for a whirl in your food processor until they are combined.

After putting this filling into a piping bag I cut out some 3-inch circles. Next I piped a circle of the filling onto the pasta and put a dab of it in the center to hold the egg yolk.

Put a little water around the edge then cover it with another circle.

While the water came to a boil I made the pan sauce using pancetta, finely chopped shallot, dry white wine, unsalted butter, and lemon juice & zest.

Sauté the pancetta in a skillet until fat is rendered.  Once the pancetta is lightly browned transfer it to a plate.  Cook the shallot until softened then add the wine, scraping up any browned bits.  Cook until wine is almost evaporated.  Remove from heat and return pancetta to each pan.

Cook the raviolo for about 60 seconds. Return the skillet to the heat, add the raviolo, lemon juice, and some pasta water. Swirl until the mixture is emulsified.

Transfer to a plate, sprinkle with fresh parsley and parmesan cheese, then ENJOY!

February 17, 2020–You can always find interesting food and cooking items on the Food52 website. When I saw this tortilla I knew I can add it to my weekly breakfast menu since it could be premade and reheated. It comes together pretty fast and cooks just as fast. In fact, I think it takes more time to set up your mise en place.

Combine the potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow the chips to soften in the eggs, about 5 minutes.

Heat the oil in a 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook, without stirring, until the bottom begins to brown, about 3 minutes.

Transfer to the broiler, and broil until the top is set but still slightly jiggly (not sloshy) on top, about 3 minutes.

Cut into wedges or small squares to serve warm or at room temperature. I topped mine with some ricotta filling, left over from my Uovo in Raviolo, and sriracha.

February 13, 2020–This is the first time that DR gave me a venison roast from one of his trips. After a long search on the inter webs I decided to adapt a recipe I found on the Game & Fish website. Although I had bacon, I also had some ham hocks looking for a home so I used those instead.

Brown the ham hocks and onion in the Crock-Pot until the ham hocks are slightly crispy; remove the mixture and drain.

Brown each side of the venison with the remaining grease. 

In a bowl, mix the ketchup, lemon juice, brown sugar, ground mustard and garlic. Pour this mixture and the bacon and onion mixture over the venison and cook on low for 10 hours.

When done, turn the Crock-Pot on high.  In a bowl, whisk the cornstarch and beef broth together and add to the Crock-Pot, stirring well.

Cover for ten minutes, shred venison, give it a final stir, and it’s ready to serve by itself, over rice, pasta, in a sandwich…so many possibilities, like the meat filling inside of ravioli!!