Epimeles

the Pence family cookbook

Recipes Tagged with “untested”

Dal Makhani

main course indian bean lentil untested

Ingredients

  • 1 cup (7 ounces) whole urad beans with skin
  • 4 cups water, plus more for soaking
  • 1/8 teaspoon baking soda
  • 1 medium (10 ounces) white onion, cut into chunks
  • 6 cloves garlic, peeled and smashed
  • One (2-inch) piece fresh ginger, peeled and cut in half
  • 4 tablespoons ghee or unsalted butter, divided (may substitute extra-virgin olive oil)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/4 cup tomato paste
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon cayenne powder
  • 2 tablespoons heavy cream or creme fraiche (may substitute nondairy yogurt)
  • 2 tablespoons loosely packed chopped fresh cilantro leaves, for garnish (optional)

Preparation

Pick through the beans and discard any dirt or stones, then transfer to a medium bowl and rinse under running water. Add enough water to cover the beans by 1 inch and soak overnight (8 to 12 hours). Drain.

In a medium saucepan or Dutch oven over high heat, combine the beans with the 4 cups water and baking soda. Bring to a rolling boil, then lower the heat to a simmer, cover, and cook the beans until they are tender and almost falling apart, 30 to 45 minutes. Transfer the beans with their liquid to a large bowl. Rinse the saucepan and wipe it dry.

Combine the onion and garlic in a blender. Chop half the ginger, add it to the blender and pulse until the vegetables form a smooth paste. (If needed, add a bit of the liquid from the dal to the blender to help things move around.)

Return the saucepan or Dutch oven to medium-high heat, and melt 2 tablespoons of the ghee. Add the garam masala and turmeric and cook, stirring, until the spices release their aroma, 30 to 45 seconds. Add the tomato paste and cook until darkened, 1 to 2 minutes. Reduce the heat to medium-low, stir in the onion mixture and cook, stirring occasionally, until most of the liquid has cooked away and the ghee has started pooling in spots, 10 to 15 minutes. Add the cooked beans and their liquid and stir in the salt and cayenne. Taste, and add more salt if needed.

Increase the heat to high and bring the mixture to a boil. Cook at a boil for a few minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan. Reduce the heat to a gentle simmer and cook an additional 1 to 2 minutes. Stir in the cream and remove from the heat.

Cut the remaining ginger into matchsticks. In a small saucepan over medium-high heat, melt the remaining 2 tablespoons of ghee. Add the remaining ginger and fry until the ginger starts to turn golden brown, about 1 minute. Pour the fried ginger and ghee over the dal. Garnish with the cilantro, if using, and serve hot, with plain rice or flatbread, and yogurt or raita on the side.

WaPo


Soupe Au Potiron

main course soup pumpkin untested

Ingredients

  • 200g de lardons
  • 800g de cubes de potiron (ou courge butternut)
  • 1 oignon
  • 400g de tomates pelées en cubes
  • 1 l d’eau
  • 2 cubes de bouillon de volaille
  • 2 c à s d’huile d’olive
  • 1 gousse d’ail
  • 1 bouquet garni
  • poivre et sel

Preparation

Faites revenir à bon feu les cubes de potiron, l’oignon haché, et l’ail émincé dans une casserole contenant l’huile d’olive. Après 2 min, ajoutez les tomates, l’eau, les cubes de bouillon émiettés et le bouquet garni. Portez à ébullition et laissez mijoter 25 min à feu doux. Laissez reposer 5 min.

Pendant ce temps, faites rissoler les lardons dans une poêle anti-adhésive, sans matière grasse, en débutant la cuisson à feu doux et en l’augmentant quand le gras commence à fondre. Égouttez-les sur du papier absorbant.

Retirez le bouquet garni de la soupe et mixez-la finement. Ajoutez les lardons et rectifiez l’assaisonnement.

Servez bien chaud, avec du pain.

Delhaize


Pumpkin Seed Dip

side dish appetizer mexican pumpkin untested

Ingredients

  • 5 ounces raw pepitas (about 1 cup)
  • 2 tablespoons canola oil
  • ½ cup shallots (finely chopped)
  • 1 jalapeño (stemmed, seeded and finely chopped)
  • 3 cloves garlic (minced)
  • Kosher salt
  • ¼ cup parsley (lightly packed)
  • ¼ cup cilantro (lightly packed)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon orange zest (finely grated)
  • Tortilla chips (for serving)

Preparation

In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.

In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.

Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.

Food & Wine


Coffee and Walnut Layer Cake

breakfast cake untested

Ingredients

for the sponge

  • 50 grams walnut pieces
  • 225 grams caster sugar
  • 225 grams soft unsalted butter (plus some for greasing)
  • 200 grams plain flour
  • 4 teaspoons instant espresso powder
  • 2½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 4 large eggs
  • 1 - 2 tablespoons milk

for the frosting

  • 350 grams icing sugar
  • 175 grams soft unsalted butter
  • 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
  • approx. 10 walnut halves (to decorate)

Preparation

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
  2. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
  3. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
  4. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
  5. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
  6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
  7. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
  8. When the sponges are cool, you can make the buttercream.
  9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
  10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
  11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
  12. Then beat in the hot coffee liquid.
  13. Place 1 sponge upside down on your cake stand or serving plate.
  14. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
  15. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
  16. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Nigella


Olive Oil Cake

dessert breakfast cake untested

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 3/4 cups (350g) sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups (285g) extra-virgin olive oil
  • 1 1/4 cups (305g) whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup (60g) fresh orange juice
  • 1/4 cup (55g) Grand Marnier

Preparation

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Food52


Slow-Roasted Strawberries

dessert breakfast strawberry untested

Ingredients

  • 6 cups (900g) fresh, ripe strawberries
  • 1/2 cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness

Preparation

Heat the oven to 250° F (120° C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

Food52


Seared Cod with Spicy Mussel Aioli

main course fish mussels untested

Ingredients

  • 1/3 cup dry white wine
  • 2 dozen mussels
  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 2 tablespoons chopped parsley
  • 2 teaspoons fresh lemon juice
  • Cayenne pepper
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Four 6-ounce skinless cod fillets
  • 1 roasted red bell pepper, cut into thin strips

Preparation

  1. Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl. Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
  2. In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne, salt and pepper.
  3. Heat the oil in a large skillet. Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
  4. Bring the mussel liquid to a boil and remove from the heat. Whisk in the mayonnaise, then stir in the mussels. Transfer the cod to shallow bowls and spoon the mussels and sauce around it. Garnish with the red pepper strips and serve.

Food and Wine


Kaiserschmarrn

dessert breakfast pancake german austrian untested

Ingredients

  • 3 eggs
  • 100 g flour
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 L milk
  • 100 g butter
  • raisins

Preparation

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Flip the omelette over, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or “Zwetschkenröster” (plum sauce).

(Serves 1 as a main-course or 2 as a dessert.)

Visit Salzburg


Jamaican Coco Bread

bread jamaican untested

Ingredients

  • 6 tablespoons unrefined coconut oil, plus more melted oil for greasing and brushing
  • 1 cup full-fat well-shaken and stirred coconut milk (from a 13.5-ounce can)
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
  • 1 large egg, lightly beaten
  • 3 1/2 cups (about 14 7/8 ounces) all-purpose flour, plus more for dusting and rolling

Preparation

Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.

Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.

Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.

Food & Wine


Lemon Poppy Seed Cake

dessert breakfast bread lemon untested

Ingredients

  • 1 c. whole wheat pastry flour (or all-purpose)
  • 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
  • 3/4 c. sugar (divided)
  • 1/2 tsp. salt
  • 1/2 c. warm milk
  • 6 tbsp. butter
  • 4 eggs, at room temperature
  • 1 1/4 c. all-purpose flour
  • 1/4 c. Greek yogurt or sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • zest of 2 lemons
  • 2 tbsp. poppy seeds
  • juice of 2 lemons + 1 tbsp.
  • 1 c. powdered sugar
  • 1 tbsp. milk

Preparation

Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast