christina cooks

the finer things in life

[christinang89]

Jalapeno Creamed Corn

Frozen sweet corn Jalapeño in a can (soaked in its juices ) Heavy Whipping Cream White Cheddar Cheese Cumin (to taste) Cayenne (to taste) Salt & Pepper (to taste)

Pre-heat oven.

Combine the corn and heavy cream in a pan.

Pour a little of the jalapeño juice from the can in the pan.

Chop up some jalapeños to add into the corn.

Throw in a lot of cheese, a little bit of salt, pepper, cumin and cayenne to taste. Stir well.

When the corn is cooked, throw some cheese on top to cover and broil until lightly brown.

[christinang89]

Cocktail recipes

Classic Sour

0.75 oz Lemon OR lime juice (1.5 TBS) 0.75 oz Simple syrup (1.5 TBS) 2 oz Spirit of choice (1/4 cup)

Shake vigorously with ice for 10-15 seconds, and strain into coupe glass.

Garnish with lime or lemon wheel.

Enjoy!

Old Fashioned

0.25 oz Simple syrup (0.5 TBS) 2 oz Spirit of choice (Whiskey is most common choice) (1/4 cup) 3-4 dashes Aromatic Bitters

Add to mixing glass with plenty of ice and stir for 1-2 minutes.

Once properly diluted, strain the cocktail into old fashioned glass either neat or over fresh ice.

Garnish with an expressed orange peel.

Enjoy!

[christinang89]

Justin’s crack on crack pudding

1.5 cups graham cracker crumbs (13 rectangle graham crackers) 1 tablespoon brown sugar 6 tablespoons butter (melted) 8 oz cream cheese ~½ cup powdered sugar 8 oz whipped cream Instant chocolate pudding Candy/ cookie sprinkles, e.g. oreos, dark chocolate shavings (optional)

Preheat oven to 375F.

Mix together graham cracker crumbs, brown sugar, and butter.

Press down into oven-safe dish (about 4 inches deep if possible).

Bake for 10 minutes. Crust might not look done at this point, but it is. It’s ok if it hardens a little too much, it will soften over time with the layers on top.

Whip the cream cheese and powdered sugar together until it is nice and whipped (softened by the mixing enough to fold in whipped cream).

Fold in the whipped cream into the cream cheese/ sugar mix using a rubber spatula. This keeps the fluffy magic of the whipped cream intact.

After the cracker crust is cold (or at least room temperature), put a layer of the cream cheese mixture on it.

Then layer with chocolate pudding.

Finally, top with more whipped cream.

Sprinkle with candy/ cookie toppings of choice.

Recommendation:

Best sered with ½ inch graham cracker crust, ½ inch cream cheese layer, 2.5 inches chocolate pudding, ½ inch whipped cream on top.

Err on the side of too much pudding. Don’t overdo the cream cheese layer. 

[christinang89]

Thanksgiving Menu

Blistered Grapes with Wilted Kale and Parsnips on Crostini x 2

Make the crostini up to 3 days ahead.

Roast parsnips up to 2 days ahead. 

Blister grapes , wilt kale, assemble just before eating.

Salad of Little Gems with Dry Jack, Hazelnuts, and Sherry Shallot Vinaigrette x 2

Toast the hazelnuts up to a week ahead, or buy toasted hazelnuts.

Make the vinaigrette up to 3 days ahead.

Wash the lettuce the day before, or buy washed lettuce.

Assemble just before eating.

Mustard Braised Turkey Legs with Shallots and Herbs x 2

Make the entire dish (do not add herbs) up to 2 days before.

Reheat, adjust sauce consistency, add herbs just before eating.

Spice Rubbed Turkey Breast x 2

Make the spice and herb paste up to 2 days before.

Rub the turkey up to 2 days before.

Cook just before eating.

Luxurious Mashed Potatoes x 3

Best eaten the same day they are made.

Cornbread Stuffing with Bacon and Leeks x 2

Make all the components up to 2 days ahead.

Combine and bake the same day you plan to eat.

Classic Pan Gravy x 2

Gravy is best made same day as eating.

Fennel with Butter, Honey, and Oranges x 2

Make the entire dish up to the day before.

Reheat, adjust seasoning just before serving.

Cranberry Pecan Relish x 1

Make the cranberry and orange mixture the day before.

Toast pecans up to a week ahead.

Combine nuts with cranberry mixture just before serving.

Kabocha and Ginger Tart x 2

Make the tart dough up to a month ahead, keep in freezer.

Roast pumpkin the day before.

Assemble and blind bake tart shell the day before.

Make custard mix, fill, and bake the same day as eating.

Serves 15-18

From San Francisco Cooking School

[christinang89]

Basic Tart Dough-Mixer Method

12 oz all-purpose flour 1 teaspoon salt 8 oz cold butter, cut in pieces 1/4 cup ice water

Put 1 cup of the flour and the salt in the bowl of a mixer fitted with a paddle attachment.

With the mixer on low speed, add the butter a handful at a time, then increase the speed to medium until the butter is completely blended with the flour. Stop to scrape down the sides of the bowl as necessary.

Reduce the speed to low, add the remaining flour, mix just to combine.

Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky.

Check to make sure there are no visible pieces of butter remaining.

Divide the dough in half and pat each piece into an 8 inch disc. Refrigerate for at least 1 hour before using. If the dough does not rest, it will shrink as it bakes!

Makes enough for 2 crusts.

Making ahead: Make the tart dough up to a month ahead and keep in freezer.

[christinang89]

Kabocha and Ginger Tart

1 recipe basic tart dough 1/2 kabocha pumpkin, seeds and stem removed 1 tablespoon vegetable oil 1/2 cup granulated sugar 2 eggs 1/2 cup crème fraiche 1/4 cup candied ginger, chopped 1 tablespoon raw sugar (or other sugar with large granules)

Preheat oven to 375°F.

Roll out the crust and press it into a 9″ tart pan with removable bottom. Wrap and freeze until very firm, 30 - 60 minutes. 

Cut the kabocha in half, so you have 2 quarters of the whole squash. Slice it into 1/4 inch crescent shaped pieces. Toss with the vegetable oil and roast on a sheet pan until tender, but not falling apart, about 10 - 15 minutes. 

Take the tart shell from the freezer, prick the bottom with a fork and line the crust with parchment paper. Add dry beans or other weights and bake until the crust is no longer wet and has started to brown. Remove from the oven and discard the beans and paper.

Mix the granulated sugar, eggs, crème fraiche, and ginger together and pour into the hot tart shell, making sure to evenly distribute the ginger 

Arrange the roasted kabocha slices on top of the custard mixture. Sprinkle with the raw sugar.

Bake until the custard is set and browned, about 15 minutes. 

Cool at least 20 minutes before serving.

Makes 1 tart. Serves 4-6. 

Making ahead: 

Make the tart dough up to a month ahead, keep in freezer.

Roast pumpkin the day before.

Assemble and blind bake tart shell the day before.

Make custard mix, fill, and bake the same day as eating.

[christinang89]

Cranberry Orange Pecan Relish

12 oz bag of fresh cranberries (about 3 cups) 2 oranges, quartered 1/2 - 1 cup sugar (depending on preference) 1/2 teaspoon kosher salt 1 cup pecans, toasted

Combine the cranberries, oranges, 1/2 cup of the sugar, and the salt in the bowl of a food processor.

Pulse in 2 second blasts until the mixture looks like little crumbs. Put the contents into a bowl.

Using the same food processor, pulse the pecans until the pieces are roughly the same size as the cranberry mixture. 

Add the nuts to the cranberry and orange mixture. Stir and taste. It may need a bit more sugar. Season using additional sugar.

Let sit for at least 10 minutes before serving.

Serves 8 - 10.

Making ahead: 

Make the cranberry and orange mixture the day before.

Toast pecans up to a week ahead.

Combine nuts with cranberry mixture just before serving.

[christinang89]

Braised Fennel with Orange and Honey

2 oz butter 4 bulbs of fennel, but into 6 wedges each 1 tablespoon olive oil 1 tablespoon honey 1 cup chicken stock 1/2 cup fresh orange juice 2 teaspoons chopped parsley Salt and Pepper to taste

Melt the butter in a large straight-sided skillet. 

Add the oil after the butter just begins to brown. 

Season the fennel with salt and pepper then add it to the pan.

Brown the fennel on all sides. 

Add the honey, the chicken stock and 1/4 cup of the orange juice.

Cover and cook on low until the fennel is tender, about 15 minutes. 

Remove the lid and reduce the liquid until syrupy.

Add the remaining fresh orange juice and stir to incorporate it.

Taste and adjust the seasoning.

Scatter the parsley just before serving.

Serves 4 - 6.

Making ahead: 

Make the entire dish up to the day before.

Reheat, adjust seasoning just before serving.

[christinang89]

Classic Pan Gravy

2 cup liquid (pan juices plus stock) 3 tablespoons fat (turkey drippings or butter/ oil) 3 tablespoons dry sherry, Masala or white wine 3 tablespoons flour 2 teaspoons fresh thyme, minced (optional)

Pour off all the juices from the pan in which you roasted the turkey. Let the juices settle and the fat will rise to the top. 

Skim off the fat you need to make the gravy and set it aside. Discard the remaining fat. Combine the juices and enough of your stock to make 2 cups. 

Place the roasting pan over 2 burners set to medium heat.

For additional flavor, start by adding 1 cup of sherry, Marsala, or white wine to the pan. Heat the liquid to a boil and use a wooden spatula to scrape up all the browned bits from the bottom of the pan. 

When the liquid has reduced to just 1-2 tablespoons, pour it from the pan to the cup with your stock/ turkey juices. 

To the pan, add 1 cup of fat (Turkey drippings and/or butter) and sprinkle in 1 cup of flour.

Stir well and cook for 2 minutes. 

Slowly pour in about 1 cup of the stock/ pan juice/ sherry mixture and whisk vigorously to disperse the flour evenly into the liquid. The liquid will thicken quickly and look a bit gluey.

As soon as this happens, add another 1 cup of the liquid while whisking. Repeat this until the gravy begins to look like a smooth sauce and then add the remaining liquid.

Bring the mixture to a simmer, continuing to whisk.

If desired, add 2 teaspoons minced fresh thyme. 

Cook the gravy 5 minutes more then, if desired, pour it through a fine sieve. 

Season with salt and pepper and serve warm

Makes 2 cups.

Making ahead: Gravy is best made same day as eating.

[christinang89]

Turkey Stock

2 lb turkey parts (either wings/ legs or neck, gizzard, tail and heart), cut into 2-inch pieces 2 tablespoons vegetable oil 1 large onion, cut into chunks 1 small carrot, peeled and cut into 2-inch pieces 1 rib celery, peeled and cut into 2-inch pieces 1 bay leaf 2 large sprigs each fresh thyme and flat leaf parsley 8-10 black peppercorns

Heat oil in a large saucepan over medium low heat.

Add the turkey pieces along with the onion and stir well. 

Cover and cook gently for 20 minutes, stirring occasionally. 

Remove the cover and add 4 cups of water along with the carrot, celery, bay leaf, thyme, parsley and peppercorns. 

Bring the mixture to a boil and, with a wooden spatula, scrape the bottom of the pan to release any browned bits. 

Reduce the heat to medium low and simmer the broth for 45-60 minutes, occasionally skimming the surface should any scum rise to the top.

Strain the broth and cool to room temperature before refrigerating or freezing. 

Makes about 3-1/2 cups.

Making ahead: Make the stock up to a week ahead.

[christinang89]

Cornbread Stuffing with Bacon and Leeks

8 cups cubed cornbread 1 loaf good quality white sandwich bread, cubed (about 6 cups) 2 tablespoons olive oil 8 oz bacon, chopped into 1/2 inch pieces 3 leeks, thinly sliced into half moons, white and light green parts only 1 cup diced celery 2 teaspoons chopped thyme 1 tablespoon chopped parsley 6 eggs 3 cups chicken or turkey stock (or more if needed)

Preheat oven to 325°F.

Spread bread cubs on 2 baking sheets. Drizzle with the olive oil and season with salt and pepper. Bake until bread cubes are dry throughout, stirring occasionally, about 20 minutes. 

Remove from the oven and put all the bread in a large bowl. Turn the oven up to 375°F.

Meanwhile, cook the bacon in a heavy bottomed pan, like a Dutch oven, until almost crispy. Remove the bacon from the pan but leave the fat. 

Add the leeks to the pan and season with salt and pepper. Cook over low heat until they soften, about 10 minutes. 

Add the celery and continue to cook for an additional 5 minutes. 

Add the bacon and the leek mixture to the bread cubes. Add the herbs, egg, and about half the stock. Mix together, trying not to completely mash the bread into paste. 

Add more stock as necessary. You want the stuffing to be wet, but not a puddle on the bottom of the bowl. Season and adjust with salt and pepper.

Put the stuffing back into the pan and spread it out without smashing it. Bake the stuffing, uncovered for 30 minutes. If you want it a little more brown on top, put it under the broiler before serving. 

Alternatively, put the stuffing into a greased casserole and bake uncovered for 30 minutes. Broil before serving. 

Serves 6 - 8.

Making ahead:

Make all the components up to 2 days ahead.

Combine and bake the same day you plan to eat.

[christinang89]

Luxurious Mashed Potato

2 pounds tomatoes, peeled and quartered 8 tablespoons butter 3/4 cup heavy cream Salt and pepper to taste

Place the potatoes in a 2-quart saucepan with a pinch of salt and cover with cold water. Bring to a boil; lower the heat and simmer, until potatoes are completely tender, 20-30 minutes.

When done, drain the potatoes in a colander, allowing them to drain well. Pass them through a ricer or a food mill into a medium saucepan and set aside.

In a small saucepan over medium low heat, very gently heat the cream and the butter.

Put the pan of potatoes over a very low heat. Add half of the warm cream mixture slowly and stir in with a wooden spoon. Add more of the cream mixture as needed to reach desired consistency. 

Season with salt and pepper. Serve immediately with gravy.

Serves 4 - 6.

Making ahead: Best eaten the same day they are made.

[christinang89]

Spice Rubbed Turkey Breast

1 whole bone-in turkey breast 6 tablespoons butter, at room temperature 2 tablespoon kosher salt 6 garlic cloves, minced 4 teaspoons paprika 2 tablespoon chopped thyme 2 teaspoon ground fennel seeds A few grinds of black pepper 1 cup white wine, or hard cider

Preheat oven to 350°F

Take the turkey breast out of the refrigerator and bring to room temperature.

Combine the butter, salt, garlic, paprika, thyme, fennel seeds, and black pepper together in a small bowl. It should be like a paste. 

Spread the spiced butter paste all over the turkey breast, getting it under the skin, on top, and over the bones as well.

Put rubbed turkey on a rack set into a roasting pan. Pour the wine into the bottom of the pan. Roast in the oven until a thermometer reads 155°F, about an hour to 90 minutes. 

Remove from the oven and let rest for at least 15 minutes. 

Carve and serve with classic pan gravy and/or cranberry relish.

Serves 4-6.

Making ahead:

Make the spice and herb paste up to 2 days before.

Rub the turkey up to 2 days before.

Cook just before eating.

[christinang89]

Mustard Braised Turkey Legs

2 whole bone-in turkey legs and thighs, separated 1/2 cup flour 2 tablespoon kosher salt 1 tablespoon ground black pepper 2 tablespoons olive oil 4 tablespoons unsalted butter 12 to 15 whole medium shallots, peeled 3 cups white wine 1/4 cup Dijon mustard 1/2 cup cream 4 sprigs thyme 2 tablespoons chopped parsley 1 tablespoon chopped thyme

Pat the turkey very dry with paper towels. Sprinkle over them the flour, salt and pepper.

Heat a medium sauté pan over moderate heat. Add 1 tablespoon of the oil. Add the whole shallots to the pan and sauté them until they begin to soften and caramelize, approximately 10 to 12 minutes.

Meanwhile, melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, add the oil, working in batches if necessary, sear the turkey until well browned and crisp on all sides. Set aside. 

Add the wine to deglaze the pot, stir with a large spoon, then add the mustard, the cream, and thyme, then the turkey pieces and the shallots. 

Cover the pot, turn the heat to low and simmer until the turkey is cooked, about 45 minutes. (should register 160°F on meat thermometer)

Remove the lid, and allow the sauce to reduce slightly and thicken. 

Add the chopped herbs to the pot, stir lightly to combine and serve immediately.

Serves 8-10.

Making ahead:

Make the entire dish (do not add herbs) up to 2 days before.

Reheat, adjust sauce consistency, add herbs just before eating.

[christinang89]

Little Gems Salad with Hazelnut and Dry Jack

1/2 cup hazelnuts 5 heads Little Gems lettuce (could use sweet gems, honey gems, or romaine) 1 shallot, minced 1/4 cup sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 2 teaspoons chopped marjoram (optional) Scant 3/4 cup extra virgin olive oil 1 teaspoon kosher salt Freshly ground pepper 3 oz chunk Dry Jack cheese

Preheat an oven to 300°F

Toast the hazelnuts until medium amber colored, about 10 minutes. Roughly chop and set aside.

Separate the leaves of the lettuce, but keep whole. Wash and spin dry.

To make the dressing, combine the minced shallot, vinegar, Dijon, honey, herbs, oil, salt and pepper in a jar with a tightly fitted lid. Shake vigorously. Open the jar and taste the dressing using a leaf of lettuce. Adjust seasoning.

Dress the lettuce, arrange on a platter. Scatter the hazelnuts on top, and shave the cheese using a vegetable peeler.

Extra salad dressing will keep refrigerated for about two weeks.

Serves 6 - 8.

Making ahead:

Toast the hazelnuts up to a week ahead, or buy toasted hazelnuts.

Make the vinaigrette up to 3 days ahead.

Wash the lettuce the day before, or buy washed lettuce.

Assemble just before eating.

[christinang89]

Crostini with Roasted Parsnips, Wilted Kale, and Blistered Grapes

1 rustic baguette 1/4 cup butter, melted 1 lb parsnips 1/4 cup olive oil 1/2 lb seedless black grapes 1 bunch kale, stems removed, cut into chiffonade 1 clove garlic, minced kosher salt black pepper

Preheat oven to 400°F.

Slice the baguette on the bias. Put the slices in a large bowl and toss with the melted butter and a pinch of salt. Lay the bread in a single layer on a baking sheet and toast until golden brown, but still a little bit squishy in the center, about 6 minutes.

Pell the parsnips and thinly slice on the bias. Place the parsnips in a roasting pan and drizzle about 2 tablespoons of the olive oil over them. Mix to coat evenly. Season with salt and pepper. Roast in the oven until the parsnips are soft and beginning to brown.

Heat a medium sauté pan with the other 2 tablespoons of olive oil until it is shimmering. Add the grapes and cook until the skins begin to blister and wrinkle. Add the kale, and the garlic. Cook, stirring often, until kale is soft, about 2 minutes. Season with salt and pepper.

To assemble, put a slice of parsnip on a crostini and mound a little pile of kale on top the parsnip, making sure to include at least one grape. 

Serve while warm.

Serves 6 - 8.

Making ahead:

Make the crostini up to 3 days ahead. 

Roast the parsnips up to 2 days ahead. 

Blister grapes, wilt kale, assemble just before eating.

[christinang89]

Instant Pot Lamb Chops

3 pounds lamb chops 3 teaspoon kosher salt 3-4 sprigs rosemary, leaves removed 1 tablespoon extra-virgin olive oil 2 tbsp unsalted buttered 1 tablespoon tomato paste 1 cup beef stock 1 shallot, peeled and halved

Marinate the lamb chops with salt and rosemary leaves about 30-45min before cooking.

Add the olive oil and butter into the Instant Pot. Set the sauté feature to 12 minutes.

Brown the lamb chops, one minute per side in batches.

Once all lamb chops have been browned, add the tomato paste and shallot. Cook for 1-2 minutes, until the tomato paste is browned. Stir frequently.

Deglaze with the beef stock.

Add lamb chops and their juices to the Instant Pot. Cover and cook on high pressure for 2 minutes.

Once cooked, release pressure immediately.

Serves 4 - 6.

Recipe from: https://apleasantlittlekitchen.com/2017/10/23/instant-pot-lamb-chops-with-creamed-caulifower/