Epimeles

the Pence family cookbook

All Recipes

Ginger-Soy Steak

main course untested steak

Ingredients

  • 1/2 c. soy sauce
  • 2 tbsp. grated ginger
  • 2 tbsp. sugar, divided
  • 1 tbsp. toasted sesame oil
  • 4 garlic cloves, pressed
  • salt and pepper
  • 1 1/2 lb. sirloin tips, cut into 2-inch pieces
  • 6 tbsp. unseasoned rice vinegar
  • 1 cucumber, quartered lengthwise, thinly sliced
  • 1 firm pear, quartered, cored and thinly sliced crosswise
  • 1 tbsp. toasted sesame seeds

Preparation

In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon pepper until the sugar dissolves. Add the beef and stir to coat. Cover and let sit at room temperature for 15 minutes.

Meanwhile, in a separate medium bowl, combine the vinegar, the remaining 1 tablespoon of sugar and 1 teaspoon salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.

Heat the broiler with an oven rack about 4 inches from the heat. Remove the beef from the marinade and pat dry with paper towels. Place the pieces on a wire rack set in a rimmed baking sheet. Cook until 125° at the center for medium-rare, 7 to 10 minutes, flipping the pieces halfway through. Transfer to a plate and let rest for 10 minutes.

Drain the cucumber mixture and transfer to a large platter, arranging it on one side. Sprinkle with the sesame seeds. Arrange the steak opposite the salad.

Oprah


Yellow Cocktail

cocktails suze gin chartreuse

Ingredients

  • 2/3 oz. gin
  • 2/3 oz. Suze
  • 2/3 oz. yellow chartreuse
  • 2/3 oz. lemon juice

Preparation

Combine and shake over ice. Strain and serve in a coupé glass.

CN Traveler


Lamb Ribs

main course lamb

Ingredients

  • 1/2 c. fresh lemon juice
  • 2 lg. cloves garlic, pressed
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/3 c. olive oil
  • 3 lb. lamb ribs (2 racks)
  • 2 tsp. salt
  • 1 tsp. black pepper

Preparation

Combine the first five ingredients in a blender, and pulse on high for 1 minute until the sauce is smooth and pale yellow.

Preheat the oven to 300 F. Pour half of the sauce over the ribs and marinate at room temperature for 30 minutes (or refrigerate overnight).

Season the racks with salt and pepper and wrap individually with foil. Place on a baking sheet lined with foil and bake for three hours. Remove the foil and flip the ribs. Add extra sauce and increase the temperature to 400 F. Roast for 30 minutes, rest for at least 15 minutes, and serve with extra sauce.

Frayed Apron


Toffee Almond Bars

dessert almond

Ingredients

  • 1 c. (2 sticks) butter, softened
  • 1/2 c. sugar
  • 2 c. all-purpose flour
  • 1 3/4 c. (8-10 oz.) toffee bits (Skor, Heath, etc.)
  • 3/4 c. light corn syrup
  • 1 c. sliced almonds
  • 3/4 c. coconut flakes

Preparation

Heat oven to 350F. Grease a 13x9" baking pan.

Beat butter and suar until fluffy. Gradually add flour, beating until well blended. Press evenly into pan.

Bake 15-20 minutes, or until edges lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (10-12 minutes). Stir in 1/2 c. almonds and 1/2 c. coconut. Spread mixture to within 1/4" of edges of crust. Sprinkle remaining almonds and coconut over top.

Bake an additional 15 minutes, or until bubbly. Cool completely, and cut into bars.


Nonnettes

dessert french

Ingredients

  • 1/2 c. honey
  • 1/2 c. dark brown sugar, packed
  • 3/4 c. water
  • 6 tbsp. butter
  • 3 tbsp. vegetable oil
  • 1 1/2 c. (200 g) all-purpose flour
  • 3/4 c. (80 g) rye flour
  • 1 tbsp. pain d’épices spice blend
  • 1 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tbsp. rum
  • 1 tsp. vanilla extract
  • 2 tsp. orange zest
  • 1 egg yolk
  • black currant jam (or orange marmalade)
  • 3/4 c. powdered sugar
  • 3 tbsp. lemon juice

Preparation

Preheat the oven to 375 F.

In a small saucepan over medium heat, add butter, oil, water, honey, and brown sugar, and stir until melted and smooth. Remove from heat and let cool while preparing dry ingredients.

In a mixing bowl, combine flours, baking soda, baking powder, salt, cinnamon, and spice blend. Stir. Pour the honey mixture into the flour and stir to combine. Add the rum, vanilla, orange zest, and egg yolk, and stir.

Butter the bottoms of a muffin tin. Fill each with batter 1/2 to 2/3 full. Make an indentation and put a teaspoon of jam inside. (Alternatively, half-fill the molds, add the jam, and then add more batter.)

Bake for 12-15 minutes until golden brown and the dough springs back when pressed.

While baking, prepare the glaze by combining powdered sugar and lemon juice in a small bowl. While the nonnettes are still warm and in the molds, spoon the glaze over them, letting the glaze drip down into the molds. Remove when cool.

Daring Gourmet


Pea and Radish Salad

side dish peas radish vegetarian salad untested

Ingredients

  • Frozen peas, thawed
  • Radishes, thinly sliced
  • Spring onion, minced
  • 1/2 c. heavy cream
  • 1 tbsp. cider vinegar
  • 1/4 tsp. honey
  • salt and pepper

Preparation

Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

someone on Facebook, I think?


Port Wine Sauce

miscellaneous french sauce

Ingredients

  • 1 oz. butter
  • ¼ cup shallots finely chopped
  • ¾ cup Port
  • ¼ cup red wine
  • 1 cup demi-glace
  • salt and pepper to taste
  • 1 bay leaf
  • 1 sprig fresh thyme
  • ¼ cup heavy cream (optional)

Preparation

Melt the butter in a saucepan and sauté the shallots briefly until translucent (3 min). Deglaze with the Port and red wines and reduce until most of the wine has cooked off (5-6 min). Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened). Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve. The optional heavy cream gives the sauce a richer color and additional flavor.

Reluctant Gourmet


Demi-Glace

miscellaneous french sauce

Ingredients

  • 1/2 teaspoon dried thyme
  • 3 to 4 fresh parsley stems
  • 7 to 8 whole black peppercorns
  • 1 bay leaf
  • 2 cups sauce espagnole
  • 2 cups beef stock

Preparation

Wrap the thyme, parsley stems, peppercorns, and bay leaf in a piece of cheesecloth.

Combine the brown sauce and the beef stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer. Add the cheesecloth bundle, and reduce the liquid for about 45 minutes, or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet.

Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Spruce Eats


Brown Stock

miscellaneous sauce french untested

Ingredients

  • 5 lb. beef bones, veal bones, or feet, cut into 3-4" pieces
  • 1/2 lb. onions, roughly chopped
  • 1/4 lb. carrots, roughly chopped
  • 1/4 lb. celery, roughly chopped
  • 6 oz. tomato paste
  • 5 qt. cold water
  • 1 tbsp. dried thyme
  • a few fresh parsley stems
  • a bay leaf
  • several whole peppercorns
  • several whole cloves

Preparation

Arrange the bones in a heavy roasting pan, and drizzle with a bit of vegetable oil. Roast them in a hot oven (400 F) for around an hour. They should be moderately browned. Add the onions, carrots, and celery, and continue roasting for around 20 minutes. Add the tomato paste, stir, and roast for another 10 minutes.

Remove the bones to a stockpot. Deglaze the roasting pan with a bit of water. Add the cold (important!) water to the stockpot, along with the mirepoix and the deglazing liquid from the roasting pan. Add the spices, tied together in a bundle of cheesecloth.

Bring the pot to a boil, then lower it to a simmer. Simmer for 4 to 6 hours, skimming fat and scum from the surface every so often. The goal is to end with 4 qt. of stock for every 5 qt. of water that you started with, so partially cover the pot and/or add more water to maintain that level.

Strain through cheesecloth and chill.

Spruce Eats


Sauce Espagnole

miscellaneous sauce french

Ingredients

  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3 to 4 fresh parsley stems
  • 7 to 8 whole black peppercorns
  • 1 ounce clarified butter
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1 ounce all-purpose flour
  • 3 cups brown stock (i.e. beef stock)
  • 2 tablespoons tomato puree

Preparation

Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix—onions, carrots, and celery—and sauté for a few minutes until lightly browned. Don’t let it burn. With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux). Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don’t let it burn. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.

Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Spruce Eats

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