San Andreas Spice Rub

 4 tsp salt

12 tsp ground annatto

2 tsp sugar

1.5 tsp black pepper

3 tsp thyme

6 tsp garlic powder

3 tsp red pepper

1 tsp cinnamon 

Savory Cheese Soufflé Recipe

Recipe Facts 

 Prep:15 mins Cook:45 mins Active: 30 mins Total: 60 mins 

 Serves: 2 servings

Ingredients

• 3 tablespoons (45g) unsalted butter, plus more for greasing the dish

• 2 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish

• 3 1/2 tablespoons (1 ounce; 28g) all-purpose flour (see note)

• 1 cup (235ml) whole milk

• Kosher salt and freshly ground black pepper

• 1 teaspoon (5ml) Dijon mustard (optional; see note)

• 1 pinch cayenne pepper or two dashes hot sauce (optional; see note)

• 4 large egg yolks

• 5 large cold egg whites

• 1/2 teaspoon cream of tartar (optional; see note)

• 3 ounces (85g) freshly grated Gruyère or other semi-firm cheese, such as cheddar

Directions

1. 1. Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of a 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.

1. 2. In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added.

2. 3. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer béchamel sauce to a large heatproof mixing bowl and allow to cool slightly.

3. 4. Whisk Dijon mustard (if using) and cayenne or hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside.

4. 5. In a large mixing bowl, using a French whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form.

5. 6. Add 1/3 of beaten egg whites to béchamel base and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère. Using a silicone spatula, gently fold remaining beaten egg whites into soufflé base until just combined.

6. 7. Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter.

7. 8. Transfer soufflé to oven and bake until well risen and nicely browned on top, about 30 minutes at 400°F for less set and 35 minutes at 400°F for more set, and 35-40 minutes at 375°F for fully set.

8. 9. Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner's plate.

Special Equipment

48-ounce ramekin, French whisk or electric hand mixer or electric standing mixer

Notes

If desired, you can decrease the flour to 3 tablespoons (24g) for a slightly thinner béchamel sauce and a slightly lighter, but less sturdy, soufflé.

Mustard and cayenne pepper or hot sauce add subtle flavor to the soufflé but are not absolutely necessary.

Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.

From: https://www.seriouseats.com/savory-cheese-souffle

passover potato kugel

 Easy, delicious recipe for potato kugel. Crispy and golden on the outside, fluffy on the inside. Kosher for Passover.

Prep Time20 mins

Cook Time1 hr 10 mins

Total Time1 hr 30 mins

Servings: 15 servings

 

Calories: 197kcal

INGREDIENTS

• 5 pounds russet potatoes (about 10 medium-sized potatoes)
• 2 whole large onions
• 6 eggs
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 tablespoons potato starch (if not serving for Passover you may substitute corn starch)
• 1/4 cup schmaltz or extra virgin olive oil, divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)

INSTRUCTIONS

• Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds.
• Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes.
• Meanwhile, peel and shred the two large onions in the food processor or with a hand grater. Reserve.
• In a medium mixing bowl, whisk together the eggs, salt and pepper until fluffy.
• Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid.
• Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined.
• Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, then use a pastry brush to carefully spread the fat around the bottom and sides of the hot dish. Careful, don't burn yourself! The hot dish, while a bit difficult to navigate, will help to form a beautiful brown and crisp crust for the kugel.
• Carefully and quickly spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top.
• Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. You really want it to have a nice golden crust-- at the end of cooking, if it's not quite brown enough, you can put it 6 inches below the broiler for a minute or two to evenly brown it all across the top. This kugel tastes best served hot directly from the oven. Let it sit for 5-10 minutes before slicing and serving.

NOTES

You will also need: 9x13 ceramic, metal or cast iron baking dish or pan (I don't recommend using glass), food processor with grating attachment or hand grater, mixing bowls, silicone pastry brush (heat-safe)

NUTRITION

Calories: 197kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 345mg | Potassium: 713mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 8.8mg | Calcium: 33mg | Iron: 1.7mg

From: https://toriavey.com/passover-potato-kugel/

Roasted Beet Goat Cheese Salad

 

Ingredients

• 6 

  medium beets, scrubbed

• 6 c. 

  arugula

• 1 

  avocado, sliced

• 4 oz. 

  goat cheese, crumbled

• 1/2 c. 

  chopped toasted walnuts

FOR DRESSING

• 1/2 c. 

  extra-virgin olive oil

• 1/4 c. 

  balsamic vinegar

• 1 tbsp. 

  maple syrup

• 2 tsp. 

  Dijon mustard

• Kosher salt

• Freshly ground black pepper

Directions

• 1. Step 1Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  2. Step 2Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  3. Step 3Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

Braised Brisket with Bourbon-Peach Glaze

 

Ingredients

8 to 10 Servings

RUB

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/8 teaspoon ground cinnamon

BRISKET

1 4-pound trimmed flat-cut brisket with about 1/3' top layer of fat

2 tablespoons grapeseed oil, divided

3/4 cup chopped onion

3 garlic cloves, smashed

4 cups beef broth

1 12-ounce bottle stout

3/4 cup bourbon

1/4 cup (packed) light brown sugar

1/4 cup soy sauce

6 large sprigs thyme

3 celery stalks, chopped

2 plum tomatoes, cored, chopped

1 large carrot, chopped

1 tablespoon balsamic vinegar

GLAZE

1/2 cup peach jam or preserves

2 teaspoons bourbon

Kosher salt and freshly ground black pepper

Preparation

1. RUB

   Step 1

   Mix all ingredients in a small bowl.

2. BRISKET

   Step 2

   Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.

   Step 3

   Preheat oven to 325°. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5–6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

3. 1. Step 4

      Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a cross-hatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.

   2. GLAZE

      Step 5

      Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.

      Step 6

      Preheat broiler. Spread 3–4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4–5 minutes.

   3. Step 7

      Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.

Nutrition Per Serving

10 servings

1 serving contains:

Calories (kcal) 608.4

%Calories from Fat 61.7

Fat (g) 41.8

Saturated Fat (g) 15.6

Cholesterol (mg) 125.2

Carbohydrates (g) 20.1

Dietary Fiber (g) 0.8

Total Sugars (g) 17.3

Net Carbs (g) 19.3

Protein (g) 33.9

Sodium (mg) 1344.4

From: https://www.bonappetit.com/recipe/braised-brisket-with-bourbon-peach-glaze

IP Ham & Bean Soup

 

Ham and Bean Soup

This soup is made in an Instant Pot with leftover ham, navy beans, and a simple combination of veggies and spices. 

CourseSoup

CuisineAmerican

Keywordbeans, ham, ham and bean, instant pot beans, instant pot soup

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Servings8

Calories312kcal

Ingredients

• 2 tbsp canola oil
• 1 medium yellow onion
• 2 long celery ribs
• 2 medium carrots
• 4 cloves of garlic
• 1 1/2 cups diced ham use leftover holiday ham if available
• 1 lb dried navy beans
• 8 cups chicken broth
• 1 large bay leaf
• 1 tsp dried thyme
• 1 tsp crushed red pepper flakes
• salt
• ham bone from leftover whole cooked ham OPTIONAL

Instructions

• Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. 

  Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain. 
• Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
• Press garlic and add it to the pot. Saute until fragrant.
• Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. 
• Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
• Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
• NOTE: don't forget to discard the bay leaf and ham bone if using.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 312kcal | Carbohydrates: 38g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 1190mg | Potassium: 1014mg | Fiber: 14g | Sugar: 3g | Vitamin A: 2620IU | Vitamin C: 18.8mg | Calcium: 113mg | Iron: 4.1mg

From: Will Cook for Smiles

Notes: 

Added half a can of tomato paste

Added an extra ~1/4 tsp of thyme and red pepper flakes

Cooked for 38 minutes & 20 minutes NR - Beans were slightly undercooked. Previously used a mixture of small white beans and great norther and the quicker cooking beans gave it a creamier texture.