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Buttermilk Biscuits (Chef John)

Prep: 20 m
Cook: 15 m
Ready In: 35 m
Recipe By:Chef John

From Chef John: "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."

Ingredients
    2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Directions

Preheat oven to 425 degrees F (220 degrees C).

Line a baking sheet with a silicone baking mat or parchment paper.

Whisk flour, baking powder, salt, and baking soda together in a large bowl.

Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.

Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.

Turn dough onto a floured work surface, pat together into a rectangle.

Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.

Roll dough on a floured surface to about 1/2 inch thick.

Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.

Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.

Brush the tops of biscuits with 2 tablespoons buttermilk.

Bake in the preheated oven until browned, about 15 minutes.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 10/15/2017

Biga (Starter Dough)

From The Il Fornaio Baking Book

Ingredients

  • 3/4 teaspoon active dry yeast
  • 1/2 cup warm water (105 degrees F)
  • 3 1/2 cups unbleached bread flour
  • 1 1/4 cups cool water

Directions

In a small bowl, dissolve the yeast in the warm water. Set aside until it is creamy, about 15 minutes.

Measure the flour into a large bowl. Using a sturdy wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon, stir together all the ingredients until sticky and difficult to stir but nevertheless thoroughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using.

Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

Crepes

Prep: 10 m
Cook: 10 m
Ready In: 20 m
Recipe By:ANN57
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit."
Reduce sugar in recipe for savory crepes. My favorite fillings are on this site:

Ingredients

  • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt

Directions

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

To Die For Blueberry Muffins

To Die For Blueberry Muffins
Prep:15 m
Cook: 25 m
Ready In: 40 m
Recipe By:Colleen
"These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 12/24/2017

Pumpkin Muffins II

Prep: 20 m
Cook: 25 m
Ready In: 45 m
Recipe By:Julie
"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf."

Ingredients

  • 1 small sugar pumpkin, seeded
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Grandma Rita's Soft Butter Rolls

Prep: 30 m
Cook: 15 m
Ready In: 1 h 55 m
Recipe By:Lela

"Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow."

Ingredients

    • 3/4 cup milk
    • 1/4 cup butter
    • 1/4 cup white sugar
    • 1 teaspoon salt

 

    • 4 1/2 teaspoons active dry yeast
    • 1 teaspoon white sugar
    • 1/2 cup warm water (110 degrees F/45 degrees C)

 

  • 3 1/2 cups bread flour, divided, or as needed
  • 1 egg, lightly beaten
  • 1 tablespoon all-purpose flour, or more as needed, for dusting

Directions

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

Quiche Lorraine

Chef John's Quiche Lorraine Prep 20 m
Cook 1 h 5 m
Ready In 1 h 45 m
Recipe By:Chef John

From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

  • 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
  • 8 slices bacon, cut into 1 inch pieces
  • 1/2 cup chopped leeks (white and pale green parts only)
  • 1/2 cup chopped onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 3/4 cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded Gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 10/8/2017

Vegetable Quiche (based on Chef John's Quiche Lorraine)

Recipe modified from Chef John
From Chef John: "In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience."

Ingredients

  • 1 9-inch unbaked pie crust
  • 3 oz prociutto, fried until crispy, or 8 slices bacon, cut into 1 inch pieces
  • 1/3 cup sliced green onions or 1/2 cup chopped leeks (white and pale green parts only)
  • 1/2 cup chopped onion
  • 1/2 red bell pepper
  • 10 baby portabello mushrooms
  • One small bunch baby brocolli
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or more to taste
  • 3 large eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 3/4 cup milk
  • 1 teaspoon chopped fresh thyme
  • 6 ounces shredded fontina or gruyere cheese

Directions

Preheat oven to 425 degrees F (220 degrees C).

Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

Reduce oven to 325 degrees F (165 degrees C).

Cook prociutto or bacon in a skillet over medium heat until browned and cooked through. Remove from pan to drain. If using prociutto, add some olive oil. If using bacon, blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.

Add shallots or leeks, onion, bell pepper, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.

Add mushrooms & baby brocolli and cook a few minutes more.

Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

Sprinkle 2/3 of vegetable mixture on the bottom of the baked crust. Top with 1/3 cooked prociutto or bacon and 2/3 cheese. Ladle in egg mixture carefully. Sprinkle with remaining vegetable mixture, remaining prociutto or bacon, and remaining cheese.

Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Caesar Salad Dressing

From allrecipes: "This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice."

Ingredients

  • 2 anchovy fillets
  • 2 cloves garlic, chopped, or to taste
  • 1 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup half-and-half
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce

Directions

Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

The Last Caesar Salad Recipe