Cook it! Cook it real good!

Capturing family recipes before we get old and can't remember them!

[cookitrealgood]

Brown Butter & Almond Blondies

200g unsalted butter - brown in a saucepan Add 220g soft brown sugar - or mix with molasses; - mix in with the butter 1 tsp vanilla extract 2 egg yolks 2 large eggs 200g plain flour 1tsp baking powder pinch of salt 1tsp ground cardamom - mix the dry ingredients with the wet ones 200g choco chips 150g flaked almonds - bake at 180c for 30-35 mins

Source: BLONDIE | Delicious chocolate and almond blondies | Brownie variation | Food with Chetna - YouTube

[cookitrealgood]

Greek Peinirli Recipe / Pide from Ergon House, Athens

source: https://cantina.protothema.gr/recipe/peinirli-chiounkiar-begenti-apo-to-ergon/ 3:30'

Πεϊνιρλί χιουνκιάρ μπεγεντί από το Ergon

CANTINA TEAM

Υλικά

Για 1 πεϊνιρλί  

200 γρ. σκληρό αλεύρι για πίτσα ή ψωμί

140 γρ. νερό

30 γρ .ελαιόλαδο

40 γρ. προζύμι  

5 γρ. αλάτι  

2 μελιτζάνες  

80 γρ. καπνιστό τυρί Μετσόβου  

50 γρ. ελαιόλαδο  

αλάτι & πιπέρι  

200 γρ. μοσχαρίσια μάγουλα  

1 κρεμμύδι  

1 καρότο  

1 κλαδάκι δεντρολίβανο  

1 κλαδάκι θυμάρι  

40 ml πετιμέζι  

150 ml κρασί κόκκινο ξηρό  

ελαιόλαδο για το σοτάρισμα  

αλάτι & πιπέρι

Συνταγή για πεϊνιρλί χιουνκιάρ μπεγεντί από το Ergon στο Σύνταγμα.

Διαδικασία

Βήμα 1

Ζύμη: Ζυμώνουμε τα υλικά σε ένα μίξερ μέχρι να έχουμε μια απαλή ζύμη. Την αφήνουμε σκεπασμένη με πετσέτα για 3 ώρες κάνοντας διπλώματα ανά 1 ώρα. Έπειτα τη χωρίζουμε σε 2 ίσα μέρη και την αφήνουμε στο ψυγείο για ένα βράδυ. Την επομένη την ανοίγουμε με το χέρι.

Βήμα 2

Μελιτζάνα: Ψήνουμε τη μελιτζάνα ιδανικά σε γκαζάκι ή στον φούρνο μέχρι να μαλακώσει για περίπου 30΄-40΄. Την καθαρίζουμε, κρατάμε τη σάρκα και μεταφέρουμε σε ένα κατσαρολάκι σε μέτρια φωτιά μαζί με το ελαιόλαδο. Δουλεύουμε με ένα πιρούνι μέχρι να γίνει πουρές, προσθέτουμε αλάτι και πιπέρι και αποσύρουμε από τη φωτιά. Τέλος, ρίχνουμε το καπνιστό τυρί και ανακατεύουμε.

Βήμα 3

Μοσχαρίσια μάγουλα: Σοτάρουμε τα μάγουλα σε μια κατσαρόλα σε μέτρια προς δυνατή φωτιά. Αποσύρουμε και σοτάρουμε τα λαχανικά στο ίδιο σκεύος σε δυνατή φωτιά ψιλοκομμένα. Σβήνουμε με το κρασί και προσθέτουμε το πετιμέζι και το κρέας. Σιγομαγειρεύουμε για περίπου 2,5 ώρες μέχρι να λιώνει το κρέας και να έχουμε μια δεμένη και μελωμένη σάλτσα.

Βήμα 4

Ανοίγουμε τη ζύμη σε μακρόστενο οβάλ σχέδιο και απλώνουμε ομοιόμορφα το κρέας, τη μελιτζάνα και μπόλικη τριμμένη φέτα. Ψήνουμε στους 250°C για 5΄-6΄ μέχρι να πάρει ωραίο χρώμα η ζύμη. Ξεφουρνίζουμε, ρίχνουμε ψιλοκομμένο σχοινόπρασο, ελαιόλαδο και σερβίρουμε.

———

3:30 Peynirli hünkar begendi from Ergon

CANTINA TEAM Ingredients For 1 peynirli For the dough 200 g strong flour for pizza or bread 140 g water 30 g olive oil 40 g yeast 5 g salt For the eggplant 2 eggplants 80 g smoked Metsovo cheese 50 g olive oil salt & pepper For the beef cheeks 200 g beef cheeks 1 onion 1 carrot 1 sprig of rosemary 1 sprig of thyme 40 ml grape molasses 150 ml dry red wine olive oil for sautéing salt & pepper Recipe for peinirli hunkar begendi from Ergon in Syntagma.

Method

Step

Dough: Knead the ingredients in a mixer until you have a smooth dough. Cover with a towel and leave for 3 hours, folding every hour. Then divide it into 2 equal parts and leave it in the refrigerator overnight. The next day, roll it out by hand.

Step

Eggplant: Bake the eggplant, ideally on a gas stove or in the oven, until soft, for about 30-40 minutes. Peel it, keep the flesh, and transfer it to a small pot over medium heat with the olive oil. Mash with a fork until smooth, add salt and pepper, and remove from heat. Finally, add the smoked cheese and stir.

Step

Beef cheeks: Sauté the cheeks in a saucepan over medium to high heat. Remove and sauté the finely chopped vegetables in the same pan over high heat. Deglaze with the wine and add the molasses and meat. Simmer for about 2.5 hours until the meat is tender and the sauce is thick and smooth.

Step

Roll out the dough into a long oval shape and spread the meat, eggplant, and plenty of grated feta cheese evenly over it. Bake at 250°C for 5-6 minutes until the dough is nicely browned. Remove from the oven, sprinkle with finely chopped chives and olive oil, and serve.

Translated with DeepL (https://dee.pl/app)

[cookitrealgood]

Recipe: Jacques Pépin's Apple Galette

The famed chef and TV personality offers a favorite pastry

Really quite simple. The pastry is straightforward and turned out great:

Jacques Pépin's Apple Galette 

Yields 6 servings

Pâte Brisée

Yield: Enough pastry for one 14 by 16-inch crust

Ingredients:

1 ½ cups all-purpose flour (measured by dipping the measuring cup into the flour, filling it, and leveling it off with your hand) ½ cup (1 stick) cold unsalted butter, cut into thin slices ¼ teaspoon salt 1/3 to 1/2 cup very cold water

Filling:

5 large Golden Delicious apples (2 pounds) ¼ cup sugar 3 tablespoons unsalted butter, cut into small pieces 4 tablespoons apricot preserves 1 tablespoon Calvados or Cognac (optional)

Preparation:

Preheat the oven to 400 degrees.

For the pâte brisée:

To mix by hand, put the flour, butter, and salt in a large bowl, and mix them together very lightly with your fingertips, so that small pieces of butter remain visible throughout the dough. Add the cold water, and mix it in quickly with your hands, stopping as soon as the dough coheres. Gather the dough into a ball; the pieces of butter should still be visible. Refrigerate the dough, wrapped well, for 1 or 2 hours, or use it right away. (If using it immediately, the butter will be soft, so you may need a little extra flour in the rolling process to absorb it.)

To mix by food processor, put the flour, butter, and salt in the bowl of a food processor. Process for about 5 seconds. The butter should still be in pieces. Add the cold water, and process for about 5 seconds more, just until the dough starts gathering together. The little pieces of butter should still be visible in the dough. Remove the dough from the food processor, and gather it into a ball. Refrigerate, or use right away.

On a lightly floured surface, roll the pate brisée until the dough measures approximately 14 by 16 inches and is 1/16 to 1/8 inch thick. Using a rolling pin, transfer it to a cookie sheet of approximately the same size as the dough rectangle.

Peel and cut the apples in half lengthwise, core them, and, placing each apple half flat side down on a cutting board, cut it into 1/4-inch slices. Set aside the large center slices of about the same size, and chop the end slices coarsely. Sprinkle the chopped apple over the dough. Then, beginning about 1 1/2 inches from the dough edge and working inward, arrange the apple slices on top of the chopped apple, staggering and overlapping the slices so they resemble the petals of a flower.

Cover the dough (except for the border) completely with a single layer of apple slices, arranging smaller slices in the center so they imitate the heart of a flower. Carefully lift the border or dough, and fold it over the apples at the edge. Sprinkle the apples with the sugar, dot them with the 3 tablespoons of butter, and bake the galette in the preheated 400-degree oven for 65 to 75 minutes, until it is very brown and crusty.

Slide the galette onto a cutting board. In a small bowl, mix the apricot preserves with the Calvados or Cognac (or, if you prefer not to use spirits, add 1 tablespoon of water instead). With the back of a spoon, carefully spread the preserve mixture on the galette, lightly coating the crust edge as well, if you like.

Serve the galette lukewarm, cut into wedges.

[cookitrealgood]

Mushroom Risotto Recipe

Fresh and dried mushrooms combine to deliver intense mushroom flavor to this foolproof risotto recipe.

This turned out so good! I used dried shiitake, dried wood ear mushrooms and fresh porcini.

[cookitrealgood]

Besan Chheela

Makes 3 large crepes, or a bunch of small ones for 1 person dinner

Ingredients

Diced mixed vegetables (onion, cabbage, carrot, zucchini, etc.) - about a large handful

Chopped 2 garlic cloves, and 1 inch of ginger (more ging, less garlic)

Ajwain, Salt, Mangrela

Besan

Turmeric, Cumin, Pepper

Steps

Cut all the veggies

Add the ajwain, salt and mangrela to the vegetables to let soak for 15 mins

Chop the ginger, garlic and add to vegetables

Add besan until it's a thick pancake mixture consistency

Add turmeric, cumin, pepper, whatever else you need

Mix well

Heat non-stick pan to medium

Either make 3 skinny pancakes, or smaller thicker pancake chunks and fry with a hint of oil

[cookitrealgood]

Ammi's Biryani

This recipe makes for at least 10 servings. 3 servings if you eat like a monster.

If making chicken, do in pot.

If making red meat, do in cooker.

Brown onions, like way more onions than you think you need

Once browned, add meat, and bhoon at least 3-4 mins

Add biryani masala, ginger garlic paste, tomatoes and yogurt (if you are planning, let's be real, you're probably not, marinate with all these things in advance) and cook until tender. (3 sitis if in cooker)

If planning in advance, also soak rice

Make aloo: first stir fry, then steam. Add masala to the oil when doing.

Then turn heat down low, and cook for another 15 mins.

In parallel, heat a lot of water, add salt, bay leaf, cinnamon, star anise. More water than expected.

Add your rice, and cook just until almost ready. Should still break into solid chunks. ALTERNATIVELY, undercook some rice in the rice cooker.

Now everything is done, mix your potatoes with your meat. And cook together. Don't dry the meat fully, you want some gravy.

Then layer, meat first, then rice, make sure you top with rice.

Add saffron/haldi milk mixture + fried onions on top, and dum for 30 mins at 250 F.

[cookitrealgood]

Quick puff pastry savory parcels

Filling:

Chicken shreds or squares - cooked

Chipotle peppers in adobo minced

Some shredded mozzarella or melting cheese

Small diced onions

Salt and pepper

Spicy pepper powder of some sort

Mix well, then fill into thawed pastry puffs and brush with egg wash. Bake for 20 mins or until golden at 400F.

[cookitrealgood]

Asiya Mami's Gilavati Kabab

1 kg ground beef

1 half unripe Papaya with Peel, grind into paste and mix with beef.

2 lightly browned onion, add

5 cloves, 6 green cardamom, 2 black cardamom, 7 corns of pepper,

2 tbsp Garlic and 3 tbsp ginger paste

Chilli - 1tsp, 1 tsp cumin powder

1 tsp ground posta Dana, popy seed

Grind together, and mix with ground beef. Marinate for 5 hrs or overnight depending on beef.

100g Browned besan powder, mix before cooking with beef.

Then make into kabab pieces and pan fry.

[cookitrealgood]

Levain copycat cookies

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Ammi's Liver

3 small onions cut roughly

1 tsp whole cumin

2 dried red chillies

Fry for a bit

Then add 0.5 kg liver

Fry for a bit more - 10 mins

1 tbsp Tomato paste

6 cloves garlic

1 in ginger

Powder cumin

Black pepper

Dhaniya powder

Haldi

Lal mirch

2 green chilli

Then fry the masala for a bit

And add 1 cup water

Once water boils, change the heat to medium low

Cook forever lolzki

[cookitrealgood]

Sooooo good

[cookitrealgood]

This was sooooo good

[cookitrealgood]

Shrimp Dopiaza

40 small shrimp

1.5 lb onions chopped thin

1 1/2 tomato chopped

4 Thai Green chillies sliced in half length wise

6-7 big cloves of garlic

1/2 inch ginger

1 tbsp fenugreek seeds

1 bay leaf

1 black cardamom

1 stick of cinnamon

1 tsp black mustard seeds

1 tsp cumin

1/2 tsp black pepper

1-2 tbsp red paprika

1 tsp turmeric

1-2 tsp coriander seeds

1/2 tsp garam masala

Salt to taste

3 tbsp oil

1 tbsp mustard oil

1/4 cup Cilantro chopped

Crush ginger and garlic with 1 tsp until paste

Grind together mustard seeds, coriander seeds, black pepper and cumin seeds until ground roughly.

Clean shrimp and mix it with 1/4 tsp salt, 1 tsp paprika, and 1/4 tsp turmeric. In a non-stick pan with 1 tbsp oil, feet the shrimp until the shrimp is half cooked. Remove from pan.

In the same pan, put in the rest of the oil and mustard oil. When you, put in fenugreek seeds, bay leaf, cinnamon, and black cardamom pod. Feet until mustard is darker in color. Put in all the onion, 1/2 tsp of salt and let feet on medium high heat until the onion is dark brown. 15-20 mins.

Put in the all the ground spices, 1/2 cup of water and let simmer covered in like heart for 10 mins. Put in ginger/garlic paste and tomato and another 1/2 cup of water. Cover and simmer for 5 mins. Remove the lid and let water evaporate. Cook until the gravy separates from oil.

Put in shrimp, Thai Green chillies, and the Cilantro. Mix and turn off heat. Cover and leave for 5 mins before serving with rice.

[cookitrealgood]

Basic New York-Style Pizza Dough Recipe

Used as the base for all my weird and normal pizza experiments.

Ingredients

22.5 ounces bread flour, plus more for dusting (630g; about 4 1/2 cups)

.5 ounces sugar (15g; about 1 1/2 tablespoons)

.35 ounces kosher salt (10g; about 1 tablespoon)

.35 ounces instant yeast, such as SAF Instant Yeast(10g; about 2 teaspoons)

1.125 ounces Extra Virgin olive oil (32g; about 3 tablespoons)

15 ounces lukewarm water (420g; about 1 3/4 cups)

Directions

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

[cookitrealgood]

Chilli Oil

ingredients:

1 cup neutral oil (canola, peanut etc)

4 star anise

1 cinnamon stick

2 bay leaves

3 tbsp Sichuan peppercorns (replace with 1 tbsp white pepper + 1 tbsp black pepper + 1 tbsp coriander seeds)

8 cardamom pods (opened)

1/4 cup chilli powder

1/4 cup chilli flakes

2 tsp salt

opt. whole dried chilli, peanuts

directions:

heat the oil in a saucepan (low heat)

toast the star anise, cinnamon stick, bay leaves, peppercorns, cardamom in a seperate pan, until slightly fragrant. (you would toast the optional ingredients here too)

add them to the oil, and make sure they only sizzle and that they don't burn. sizzle for 4-5 minutes.

put the chilli flakes, chilli powder and salt into a storage jar

pour the oil into the jar (you could strain it or keep the spices in)

quickly stir any accumulated chilli flakes and powder at the bottom (careful, oil is HOT)

let it sit open until cool.

now your done!!

(use within a year)

[cookitrealgood]

Rasgulla

1 litre

2 tbsp lemon juice/white vinegar

3 cups water

1/2 cup sugar

1 green cardamom

Microwave the milk on med high in a ceramic bowl for 7 mins. It should be steaming but not boiling.

Slowly add in the acid while mixing. Stop as soon as the whey is translucent. Let it cool until it's not too hot

Put the mixture through a cheese cloth to separate the curd and the whey. Keep the whey for smoothies.

Pour cold water on the curds and then the wring it inside the cloth. Hang the cloth in a bowl for 20 mins.

Remove the mixture into a bowl and kneed until you can make small tight balls with no cracks in it. Kneed for approx. 10 mins

Make small balls with it (12 is a good amount) about the size of a penny.

Bring the water to a boil in a wide mouthed sauce pan. Put the sugar and the crushed cardamom into it. Let it boil for 2 mins.

Put the milk balls into it, cover, reduce heat to med-low and let boil for 15 mins.

Remove the syrup and the rasgulla to a bowl and let cool.

[cookitrealgood]

Paneer bhurji

3/4 tsp cumin

2 small sliced onions (approx 1 cup)

2 chopped Thai chillies

2-3 cups crumbled paneer

1 1/2 sliced bell pepper (green if you don't like it sweet)

2 large diced tomatoes

3/4 tsp turmeric powder

3/4 tsp red chili powder

1/2 tsp garam masala

1 tbsp oil

Salt to taste (approx 1 1/2 tsp)

In a non-stick pan, heat oil on med heat and put in the cumin. Saute until they dark brown.

Then, put in the onion and Thai chilies, add a pinch of salt and saute until the onions start browning around the edges.

Add in the bell peppers and half the salt, let sweat until light green (5 mins)

Add the tomatoes and saute another 5 mins

Add the paneer and add the turmeric, chili powder, garam masala and the rest of the salt. Mix until all the planner is coated with the masala.

Saute on med-high heat until the pool separates from the paneer.

You can garnish with cilantro and serve with roti.