Lemon Shortbread Cookies
1 1/3 cups sweet rice flour
1/2 cup sweet tapioca flour
1/2 cup arrowroot powder
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
1 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
Zest from one lemon
1/8 teaspoon lemon extract
2 eggs yolks
Preheat oven to 300°F. Line baking sheet with parchment paper.
In small bowl, whisk together white rice flour, sweet rice flour, arrowroot, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, egg, zest and extracts together, on medium-low speed, until a thick paste forms, about 30 seconds.
Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until dough forms, about three minutes.
Pick up about a golf ball sized amount of dough, it will be very sandy feeling, press the bajeezus out of it in your hand to form a solid ball, then press onto cookie sheet until about a little less than ½ inch thick. You can press the edges together or leave them as they spread out. Using a fork, make holes in the cookies as decoration. It also adds crispness.
Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
Store in an airtight container for up to two weeks.
I found Nobu’s recipe for Miso-Marinated Black Cod and made it with Tuna.
white miso paste
3 tablespoons sugar
4 – 6 ounce tuna
Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat the fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
mhoenig – Own work
Hearts of Palm and Avocado Salad with Lime Vinaigrette
1/3 cup lime juice
1/2 cup olive oil
1/4 cup white wine vinegar or rice vinegar
1/2 clove garlic — crushed
1 pinch salt
1 tiny pinch red pepper flakes
2 cans Hearts of Palm , salad cut
2 ripe California avocados
1 head butter lettuce
1 medium red onion — thin rings
1) combine first 5 ingredients together in blender for dressing. let sit for about 20 min.
2) Tear lettuces in bite size pieces. combine with the rest of the ingredients. Toss with salad dressing. Serve immediately
Pineapple Vanilla Salmon
4 salmon filets, about 6 ounces each, skin on
Salt & pepper to taste
One whole pineapple
Grilled pineapple slices (recipe below)
Pineapple glaze (recipe below)
Preheat oven to 325 degrees. Season salmon with salt & pepper, place skin side down on lightly oiled foil lined dish. Brush with pineapple glaze and bake for 10 to 15 minutes (or until desired doneness) brushing them with pineapple glaze every 4 minutes while baking.
Pineapple skin cut into 1 to 2 inch pieces (yup, the bumpy stuff you cut off to get to the fruit)
½ cup sugar
1 vanilla bean cut in half with seeds scraped out
Put pineapple skin, sugar and vanilla bean and seed scrapings into a pan with enough water to cover. Bring to boil and simmer until you have a syrupy consistency. Strain out pineapple skin and vanilla. Set aside to cool. This versatile sauce may be frozen and could be used to flavor chicken, other kinds of fish or even vegetables before grilling.
Serving Size : 40
1 1/8 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup sugar
3 tablespoons brewed espresso
1 teaspoon vanilla extract
4 tablespoons unsalted butter
4 ounces extra-bittersweet chocolate — chopped
1 5/8 ounces unsweetened chocolate — chopped
5/8 cup mini chocolate chips
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 10 minutes, until thick.
Meanwhile, place the butter in the top of a double boiler,and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove from heat and stir the chocolate and butter until smooth.
Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips.Chill the batter in the freezer for a half hour.
Drop the batter by heaping teaspoonful’s onto the baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
2 8-ounce salmon fillets, skin on or off
Pinch of salt
1/2 cup Thai Sweet Chili Sauce
2 – 3 tbsp green onions, chopped
Toasted sesame oil
Thai Sweet Chili Sauce;
1 cup plus 4 tablespoon water, divided
2 tablespoons arrowroot
3 medium cloves of garlic, minced (about 1 tablespoon)
2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers seeds left in for a hotter sauce)
2/3 cup honey
1/3 cup rice vinegar.
2 teaspoons Coconut Amino Acids
Make Chili Sauce;
Bring all ingredients, except 4 Tablespoons water and arrowroot, to a simmer. Simmer 15 minutes and then combine 4 T. room temperature water and arrowroot . Stir well and then stir into simmering liquid, stir until liquid simmers.
In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 6 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 2 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce.
I’ve never cared for cooked Nappa cabbage, although I use it in cole slaw and Spring rolls. This salad is awesome and the cabbage is softened a bit by salting and rubbing it. It’s a great combination of textures and tastes.
Rubbing the cabbage with salt not only seasons it, but also softens the leaves. Pistachios tossed with orange zest and sugar bring an unexpected floral note to the dish. This recipe is from Drifters Wife in Portland, ME.
1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3″–4″ pieces
1½ tsp. flaky sea salt, plus more
½ cup coarsely chopped raw pistachios
1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling
½ tsp. freshly ground black pepper, plus more
1 sprig thyme or use dried powdered thyme
½ tsp. finely grated orange zest
½ tsp. sugar
2 Tbsp. apple cider vinegar
2 tsp. honey, preferably wildflower
1 cup parsley leaves with tender stems
1 Tbsp. thinly sliced chives
3 oz. Parmesan, shaved, plus more for serving- I use Soy Parmesan
Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.
Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.
Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.
Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.
By Kimberly Holland
All the ways you tank your ‘taters’
Baked potatoes sit atop the mountain of comfort foods. With a fluffy, melt-in-your-mouth interior and a crispy, salty skin, a perfect baked potato is a thing of beauty.
But for many people, the dream of the ideal oven-baked potato sits just out of reach. What should seem easy — baking a potato in a hot oven — can, and often does, return mixed results: gummy centers, slightly charred skins, or slippery, soggy skins.
No one will say they’re not edible, but could they be better? Yes. And if the steps to make them better are remarkably easy, there’s no reason to suffer sad, shriveled baked potatoes anymore.
Read on to see if you’re committing the 7 deadly sins against baked potatoes, and learn simple tips you can follow to make your next batch of oven-baked potatoes perfect.
1. You don’t dry the potato well.
You should certainly rinse the potatoes — we prefer russets — to remove any dirt and debris. You can even give them a quick scrub with a vegetable brush. But you need to dry the spuds well after the bath. Excess moisture on the skin can seep into the potato during baking and cause soggy skins.
Do be sure to prick a few holes into the skin, too. While the potato is unlikely to explode in the oven, no one is here to take risks with dinner. Err on the side of caution.
2. You wrap the potato in foil.
Don’t be ashamed if you do this — many cooks believe it to be the key to the perfect baked potato. But turns out you’re ruining the skin if you do this.
The ideal baked potato skin relies on a certain amount of dehydration and rehydration — we’ll get to that. If you bake in foil, all the moisture from the potato just circles back into the potato skin, which can leave you with a sad state of skin.
No, once you’ve washed and dried the potatoes, leave them be. No wrapping.
3. You don’t use a wire rack under the potatoes.
Potatoes need to cook all the way through, and the best way for that to happen is to make sure the hot air can get to the potato from all sides. If a potato bakes with one side touching a sheet pan, you’ll get a hard spot and possibly uneven cooking.
Place a thin wire rack inside a rimmed baking sheet. Line up your spuds, side by side, and place the pan into the oven. Make sure there’s a little room between each potato before closing the oven door.
4. The oven is too hot.
Low and slow—that’s the mantra of the Perfect Baked Potato. If you’ve got the time to spare, cook the potatoes at 300°F for 90 minutes. If you need to speed that up, bump it to 450°F for 45 minutes. (Note: Your baking time will vary depending on the size of your potato and how hot your oven runs.)
But don’t go hotter than that. There’s no victory in cooking potatoes at a temp greater than 450°F. They might be done a bit faster, but the high heat temp will leave you with overly browned skins that might even char in spots. And since the whole point of a perfectly baked potato is to have skins as delicious as the fluffy interior, there’s no charring allowed.
5. You don’t take the potatoes’ temperature.
You know when meat is perfectly cooked by measuring the internal temperature; the same is true for baked potatoes. Use a probe thermometer to measure the temp of your potatoes. You’re aiming for a temp in the sweet spot between 205°F and 212°F. Below that, the texture may still be too dense, and above that, it may become a gummy mess.
6. You baste first, not last.
Skip rubbing your potatoes in oil and salt until the end of the cooking time. That’s when they’ll deliver the most texture and flavor benefit for the spuds. If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat.
Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.
Return the pan to the oven for 10 minutes — the temperatures of the potatoes won’t climb more than 2 or 3 degrees in that time. The oil will crisp up the skins that were dehydrated during the long bake, and the salt will add delectable flavor.
7. You let the potatoes cool before cutting.
Unlike meat, potatoes don’t get better by resting. They need to be sliced open immediately. If you don’t, they will retain water from the still-steaming center and turn dense and gummy.
Quickly jab a serrated knife through each potato as soon as the pan has cleared the oven. Give them a gentle squeeze (with a hot-temp glove or towel) to create a vent.
Then you can gather all your fixings and call the family to the table. The potatoes will have cooled just enough by the time everyone gathers around to enjoy dinner — and marvel at your perfectly baked potatoes.
About Kimberly Holland
Kimberly’s favorite hobby is grocery shopping. Her second favorite hobby is realizing she already had two of the foods she just bought. Will bake. Won’t grill. Can caramel. Find her at khollandcooks on Instagram and on Allrecipes.
6 ripe tomatoes OR large can of diced tomatoes
4 large red bell peppers, seeded
2 large green bell pepper, seeded
2 cucumbers, peeled and seeded
3 celery, strings removed
1 small clove garlic
1 small red onion
3 tablespoons olive oil
Juice of 2 limes, or to taste
4 tablespoons Worcestershire sauce
Salt and freshly ground black pepper
Tabasco sauce, to taste
2 tablespoons freshly grated horseradish, or to taste
1/2 pound jumbo lump crab meat, picked over for shells and cartilage
1/2 pound medium shrimp, cleaned and shelled
4 slices bacon, cooked crisp
Blanch tomatoes, remove skins, squeeze out seeds and dice. Or use canned tomatoes.
Cut vegetables, garlic, and onion into large chunks, and puree in batches in a blender or food processor, adding some of the olive oil to each batch.
Strain through a sieve into a large bowl to remove skins and seeds.
Bake bacon in oven on parchment paper, crumble for garnish.
Boil shrimp until pink, drain, cool.
Add lime juice, Worcestershire sauce, salt and pepper.
Place soup in bowl, add crab, shrimp and top with bacon.
I made this last week for the clients and I am now SO addicted! I always have a batch of some kind of Cole Slaw as it is a great salad and prebiotic. Actually I should say I always have Pressed Salad. I prep my veggies and then put them in a salad press for 5 or 6 hours. It removes a good bit of the moisture and allows the dressing to not get watered down.
- 3 cups cabbage, sliced thin
- 2 cups red cabbage, sliced thin
- 1 ripe mango, diced
- 1 medium Spanish onion, diced very small
- 1 jalapeño, seeds removed, finely chopped
- 1 cup carrot, shredded
- 2 cloves garlic, minced
- 1/3 cup fresh cilantro, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 Tablespoon cumin
- 1 teaspoon smoked paprika
- 4 tablespoons fresh mayo
- 1 teaspoons Caribbean hot sauce
- Kosher salt and freshly ground pepper, to taste
- Using a food processor slice the cabbages very thin. Grate carrot and dice onions. Place in salad press. Or place food in colander and cover with a plate, then add weights. (I use about 4 iron skillets and a Dutch oven because I make it in large amounts!) With either method salt the veggies to help pull liquid out of the veggies.
- In a medium bowl, whisk together mustard, honey, lime juice, mayo, spices and hot sauce until combined.
- In a large bowl, toss together cabbage, mango, jalapeño, carrot, garlic and then drizzle mustard dressing on top.
- When ready to serve, add cilantro and toss everything together.
- Serve and enjoy!