Beef Empanadas

These were a dorm favorite in undergraduate. One of my roommates was Argentinian and we would make these tasty treats thru out the winter. Still do.

Filling
1 lb Ground beef, cooked and drained
1 Small onion, diced
1/4 c Raisins
1/4 c Green olives, diced
1/4 c Capers
4 oz Tomato paste
1 tsp Ground cumin
2 Hard boiled eggs, diced
Salt and pepper to taste
Paprika & egg white

Crust
5 tbs Butter
3 tbs Vegetable shortening
1 1/3 c All purpose flour
1/4 tsp Salt
4 tbs Iced water

Combine flour and salt in a bowl. Scatter chilled butter and shortening pieces over the flour mixture and cut in. When coarse crumbs form, drizzle in water until dough becomes an evenly moist mass; not a ball. Wrap in plastic and chill.

Saute onion and ground beef, let cool. Mix in olives, rasins, cumin, salt, pepper and hard boiled eggs. Add tomato paste and mix well.

Roll out pie crust dough into small rounds and add 1 heaping tablespoon if filling. Wrap and seal edges with a fork. Brush on egg white and sprinkle paprika on top.

Bake @ 400˚ until golden, 12-15 minutes.

Salted Chocolate Chip Cookies

Here again: fat, sugar and salt make everything taste good...
nom, nom, nom...

1 c Butter, softened
1 c Brown sugar, packed
1 c Graulated sugar
2 Eggs
2 tsp Vanilla extract
1 tsp Baking powder
2 c All purpose flour
2 c Semi-sweet chocolate chips
Sea Salt Flakes for sprinkling

Cream butter and sugar. Add eggs, vanilla, baking powder until evenly mixed. Stir in flour, careful not to over mix. Fold in chocolate chips.

Spoon onto a parchment lined baking sheet.

Bake @ 375º for 8-11 minutes.

Caramels with Sea Salt

My philosophy with food is that Fat, Sugar & Salt makes everything taste good. So, it's a no brainer. I love caramels.
 
2c sugar
2c whipping cream
1 1/2c white corn syrup
1c butter
2 tsp vanilla
1 tsp sea salt, for sprinkling (ie fleur de sel, cyprus flake salt)

Mix sugar, butter, syrup & 1c cream. cook to a rolling boil then add remaining cream.

Cook to 242º using a candy thermometer. Check the consistency by dribbling a bit  of the syrup in a cup of cool water.

Remove from heat, add vanilla.

Pour into a parchment lined 9x13 pan.

Croissant

Preferment

1 cup (215g) nonfat milk, room temp.

1 Tbsp (10g) active dry yeast

1 1/3 cups (175g)unbleached all-purpose flour

Place the milk in the bowl of a stand mixer and sprinkle the yeast over the milk.  Stir just until it begins to get cloudy..

Add the flour and stir until you get a smooth mixture.  Let sit, covered, for 2 hours or overnight if in the refrigerator.


Dough

1 Tbsp + 1 tsp (14g) active dry yeast

2 cups (440g) whole milk, room temp

6 cups (800g) all purpose flour

1/3 cup (70g) sugar

1 Tbsps + 1 tsp (20g) kosher salt

1 Tbsp unsalted butter, melted

2 3/4 cups (625g) unsalted butter, european style

Sprinkle the yeast over the preferment.  Mix with the dough hook for 2 minutes, or until the mass looks elastic and smoother.

 

Slowly add half of the whole milk and continue with the dough hook until well incorporated.  You can scrape a few times to loosen some of the preferment that stays on the hook and bottom of the bowl. Add the remaining milk and stir until all of the preferment is dissolved.

Add your melted butter, sugar, salt and flour to the preferment.  Mix with the dough hook for three minutes.  Let rest for 20 minutes.

You will now notice that your dough looks more relaxed!  The gluten needs this resting period in order to make it easier to knead now. Mix on low speed for no more than 3 minutes until you get a smooth dough that feels more elastic. Cover with a cloth and let rest for 1.5 hours.

On a lightly floured surface, press dough into a 2” thick rectangle and wrap.  Place in fridge for 4-6 hours, but no more than 7.

Sometime within a couple of hours of chilling your dough, begin creating the butter packet: Place butter in the stand mixer bowl and beat until pliable.  Press into a rectangle about 14x9” over plastic.  Wrap tightly and refrigerate until you are ready to roll out your dough.

Take  your dough out of the fridge and roll it out to a rectangle 28”x12”. Place the butter over the left 2/3 of the dough.  Fold from right to the left, like an envelope. Turn the dough a quarter turn so that the larger seam faces you and roll out again to 28”x12”.  Fold once again, wrap in plastic and refrigerate for 1.5 hours.

Remove from the fridge, roll out again into 28”x12”, re-wrap and freeze for 1 hour.

Roll the dough out to a rectangle 32”x12”.  Cut out desired shapes and place on cookie sheets.‘Proof’ your croissants by placing them in a slightly warm, humid, draft-free space for 2 hours.

Egg Wash

4 egg yolks               

¼ cup cream

pinch of salt

Whisk the yolks. Add the cream and salt and using a pastry brush, lightly cover the croissants.  Wait 10 minutes to dry.

Egg wash the croissants again after letting them proof. Preheat oven to 425.  Turn down to 400 to bake.  Place your croissants inside and bake for 9 minutes (8 for smaller croissants).  Turn the pans and bake 6-7 more minutes.

Granola

6c Rolled Oats
1c Shredded coconut
1c Wheat germ

½ c Brown Sugar
¼ c Coconut Oil
¼ c Vegetable Oil
½ c Honey

Optional
1c Almonds
¼ c Flax seeds
½ c Pepitas
1½ c dried fruits; cranberries, blueberries, raisins, etc. 

Mix all ingredients except the dried fruits. Distribute evenly over 2 large baking sheets.

Bake @ 325º for about 40minutes, stirring every 10 minutes. 

Cool and add dried fruits. 
Crumble into chunks and place in airtight storage containers. 

Li hing Tomato & Watermelon Salad

One of my favorite things to eat growing up was Li hing mui. At one of my favorite restaurants in Hawaii, Alan Wong's, is a Li hing tomato salad. Here's an easier version to make.

1c Watermelon, cubed
1c Tomtatoes

1/2 tsp Li hing powder

2 tbs Goat cheese

Toss all ingredients together. 

Fruit & Nut Scones

With a friend, I discovered the LaBrea Bakery fruit and nut scones
at the neighborhood Coffee Shop. We went to get one so I could figure out what was in a scone to re-create it. The tasting went something like this:

A: Two Fruit & Nut Scones please.
Harold: No, just get one. All I want is a bite.
*bite*
Okay. Can I get another one? I'm eating yours.

---
1c raw almonds
1c raisins 
½ c dried cranberries

½ c dried apricots, diced
¾ c flax seeds
6 tbs brown sugar
2 c whole wheat flour
9 tbs butter
¼  tsp salt
1 tsp baking powder
¾  tsp baking soda
½ c rolled oats
½ c buttermilk
¼ c maple syrup

Using a pastry cutter or fork, cut in the diced butter, with the flour, baking soda, baking powder, salt and sugar until it resembles small peas. Stir in buttermilk and maple syrup. Fold in all remaining ingredients. Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

Bake @ 350º for 25-30 minutes.

Turkey Burger, hold the bun

OR meatloaf salad, depending on how you look at it. How it happened was a friend came over for dinner and said I have some ground Turkey, what can you make with it? After a minute of scanning the ingredients in my fridge, this is what happened.

Garnishes
¼ sweet onion, chopped
6 button mushrooms, sliced
1 clove garlic, minced
1 c arugula
½ avocado
1 tsp olive oil

Turkey Burger
½ lb ground turkey
1 egg
¼ c bread crumbs
¼ onion, finely chopped
2 tbs sherry or brandy
1 tsp corn starch
salt & pepper to taste

Mix turkey burger ingredients. Shape into patties and grill, bake or fry.
Saute onion, mushrooms and garlic in olive oil.
Plate cooked burger with a handful of arugula, sliced avocado and cooled mushroom & onions.

Orange Beet Salad

 

On a cross country road trip earlier this year, the Salt Lake City dinner stop was at Pago. This salad is based on the orange, beet and feta salad there.

1 pkg Mache lettuce

1 oz sheeps milk feta cheese

1 oz Marcona almonds

2 beets

1 fresh orange

Dressing

2tbs Orange juice 

1tbs extra virgin olive oil

salt and pepper to taste

Boil beets. Refrigerate and cube.
Cut orange slices. Squeeze remainder for dressing.

Cube Feta cheese

Toss washed lettuce with dressing. Garnish with beets, orange slices, almonds and feta.

Trail Mix Cookies

1 c butter
1/2 c brown sugar, packed
2/3 c granulated sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp salt
½ c dried cranberries
1 3/4c semi-sweet chocolate chips 
¾ c sliced almonds
2 c all purpose flour

Cream butter and sugar. Add baking powder, vanilla and egg until thoroughly mixed. Combine flour. Stir in chocolate chips, cranberries and almonds.

Scoop dough on a parchment lined baking sheet. Garnish with sliced almonds.

Bake @375º for 8-11 minutes.

Sesame Beans

Sesame Sauce
1 tbs soy sauce
1 tbs sugar
2 tbs ground sesame (black or white)
pinch of whole sesame seeds for garnish


Blanche Beans.
Toss with sesame sauce.
Chill and serve.

Banana Bread

While in college, some friends and I decided to have a Luau. We worked with Marriott, who ran the dining hall services on campus to set the menu and cater the event. In researching recipes, this banana bread was forwarded on from an auntie at home, in Hawaii. We tested it and ever since has been a favorite.

1 1/4c flour
1/2 tsp salt
1 tsp baking soda
1c granulated sugar
1/4 lb unsalted butter, room temperature
2 eggs
4 ripe bananas, mashed
1/4 c chocolate chips (optional)
1/4 c walnuts (optional)

Cream butter and sugar. Add  the salt, baking soda, and eggs. Mix in bananas until incorporated. Hand stir in the flour, do not over mix. Fold in nuts and Chocolate Chips.

Pour in greased loaf pan (3 mini loaf pans). Bake at 350º for 35-45 minutes.

Vegetable Lentil Salad with Chimichurri Sauce

½ c dried French Lentils
1 beet
1 medium sized zucchini,  chopped
½ red onion, chopped
¼ red bell pepper, chopped

Chimichurri Sauce 
1 bunch parsley, leaves finely chopped 
1 bunch cilantro, leaves finely chopped 
3 tablespoons capers, finely chopped 
2 garlic cloves, minced 
1 tablespoons dried oregano
1½ tablespoons red wine vinegar 
1½ teaspoons salt 
½ teaspoon red pepper flakes 
½ teaspoon ground black pepper 
½ cup olive oil

Place all Chimichurri ingredients in a blender or food processor. Blend on medium speed until evenly blended. 

Boil lentils until tender. Boil or roast beet until cooked thru then peel and dice.

Saute onion, bell pepper and zucchini with a little bit of olive oil from the chimichurri sauce. Mix all cooked ingredients with 2 tbs of chimichurri sauce.

Oysters Casino

This is what to make when your oysters are a few days old and you don't want to risk eating them raw anymore.


1 garlic clove, minced
1 medium sized shallot, finely chopped 
2 strips of bacon, chopped
1 celery stalk, finely chopped
1/4 c red bell pepper, finely chopped
1 tsp butter
1/4 tsp of papprika
Pinch of Salt & Pepper

Saute all ingredients until cooked and add a teaspoon on top of shucked oysters.

Bake @400º for 12 minutes

Oysters with Mignonette Sauce

My cousin Dee and I love going to Hog Island Oyster Co in the Ferry Building while in San Francisco. Last Christmas, she organized a picnic at their farm in Point Reyes where you buy oysters by the dozen and shuck them yourself. On fresh oysters, their Hog Wash is amazing. This is my version in slightly different proportions.

 

 





2 tbs seasoned rice vinegar
2 tbs natural rice vinegar
1/2 small shallot, peeled and finely diced
1/4 small Jalapeno pepper, seeded and finely diced
1 tbs bunch of cilantro, finely chopped
juice of 1/2 lime

Oatmeal Bacon Cookies

8 oz maple bacon

2¼ c cake flour

1 tsp baking powder

1 tsp kosher salt

½ tsp baking soda

1 c dark brown sugar, packed

2/3 c sugar

½ c unsalted butter, 1 stick

2 large egg

½ tsp vanilla extract

1 c old fashioned oats

2/3 c raisins

Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart.

Bake @ 375° rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. 

 

Bacon Maple Scones

1 lb bacon

3½ c flour

2 tbs sugar

1 tbs baking powder

½ tsp baking soda

1  tsp salt

½ lb unsalted butter, cut into cubes

¾ c maple syrup

¾ c buttermilk

--
1 egg yolk

1 egg

1 tbs heavy cream

1  pinch fleur de sel, for garnish

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat. Cut into ½ inch pieces

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

In a small bowl, whisk together the egg yolk, egg and cream. Brush the scones with egg wash and top each with a pinch of fleur de sel.

Bake @350º until they just begin to brown, about 25 minutes.