Dutch Baby

Alton Brown's Dutch Baby

Ingredients

3 tablespoons butter, melted and divided
2 3/8 ounces all-purpose flour, approximately 1/2 cup
3 tablespoons vanilla sugar, plus extra for serving
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
Lemon wedges

Directions

Preheat oven to 375 degrees F.

Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.

Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet.
 

Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

Recipe courtesy Alton Brown, 2008

Read more at: http://www.foodnetwork.com/recipes/dutch-baby-recipe0.html?oc=linkback

Evil lil turtles

These are soooo good and soooo deadly... I only make them once a year for the Holidays because if I didn't I would get super huge!!!

Ingredients

1 bag rolos

1 bag square pretzles

1 bag pecans

some butter

1 bag melting chocolate

assorted finishing salts (I prefer the murray river pink salt)

Directions:

Toast the pecans in a pan with the butter. Add a little sugar to taste (sometimes I will add some mayan coco to this for extra taste)

Set aside

set oven to 350 degrees

line pan with tin foil

arrange pretzles on pan in an even way, leaving plenty of room between each one.

put a rolo on each pretzle

put pan in the oven for 2 - 3 min, until rolos are warm but not melted

remove from heat and press 1 pecan on top of a rolo pretzle

allow to cool

(1 batch usually takes me 4 pans to complete)

once they are cool melt your chocolate and put into a piping bag and pipe over pecans

put a little salt on the top

ENJOY

Makhani Gravy in dutch oven

Melt 1/2 cup ghee in pressure cooker or heavy bottomed pan
Gently Toast Masala:
cardimum
cloves
cinnamon
bay leaf
cumin seed
coriander seed

Take toasted masala and remove from oil. Place in cheesecloth bag and secure tightly.
Toast cashew nuts, remove from oil (1/4 cup) (don't add too much or it will become too thick)
Add a little bit more ghee
Add Masala bag and 4 big onions chopped to ghee and sweat. (onions are one of the two main ingredient of this sauce and the amount added will significant affect the flavor)
add 3 - 5 Kashmiri red chili whole (this will affect the heat)
add 2Tbs Spanish Paprika -
add 2tbs  ginger garlic paste
Add a little flour
Add 4 to 5 large tomatoes diced
add 2 tsp kosher salt
add spices
Put lid on pan, if pressure cooker cook 2hrs; if dutch oven cook 3 hours in oven at 400

remove masala bag
Put solids in blender - blend well until you achieve a fine paste
Strain paste to remove remaining tomato seeds and skins
add paste and liquids to pan and return to stove
and salt to taste (can use smoked salt here)
add to taste: Smoked paprika, garam masala, tumeric powder, coriander powder, black pepper.
add 1/8 cup Kasoori methi
Bring to boil, cook to taste

This makes a lot of gravy, usually I will divide into 4 servings and freeze 3.
for one serving add heavy whipping cream or heavy coconut milk to taste
Gravy is ready for meat or vegetables
(see chicken Tikka recipe)

 ENJOY!!

Original Recipe
Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions, that can be stored in the refrigerator for few days.
Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Salt
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup

Add whole garam masala in the muslin cloth and tie it .Heat butter in a pan and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.

Emeril's key lime cheesecake

No bake key lime cheesecake

The way I did it is a little different from the official recipe... I thought it turned out well.

The coconut macaroon crust

Ingredients

 8 ounces organic unsweetened shredded coconut

7 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Push the batter into the bottom of a spring form pan. Bake for 25 to 30 minutes, until golden brown. Place in fridge until cool

Key lime cheesecake

Ingredients
 

1 1/4 cups, plus 1/4 cup white sugar
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature
Pinch of salt


Directions

In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 10 minutes. Remove from the heat.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.

In a bowl of an electric mixer with a whip attachment, place the egg whites, pinch of salt and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.

Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form.
Cut the cake into individual servings. Garnish with strawberries

Valentines day seafood delight

 Valentines day special dinner

 mmmm butter

 Roasted garlic, imported french butter, crushed urfa chilies, and a dash of organic Greek olive oil

 Scallops with black lava sea salt waiting for their pan

 Butter and crushed urfa chilies waiting for the scallops

 Heaven!!!

 Stuffed crab, sauteed scallops, mashed roasted butternut squash, spinach in butter with Parmesan cheese on top, all covered with the wine butter garlic sauce

 A lovely wine to accompany

 Clean Plate!!

Happy couple :)