chocolate chip banana muffins

Ingredients

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Hot and sour soup

Ingredients:
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Directions:
Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Chinese Chicken Stock:1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water
Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Gazpacho

Ingredients:
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Directions:
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Moroccan pork with cous-cous

Ingredients:
Pork spices
1/2 garlic
1 tsp. ground cumin
1tsp. paprika
1/2 ground ginger
1/2 ground allspices
1/4 salt
1/8 pepper

Couscous
2 tsp. olive oil
14oz chicken broth
1 can of diced tomatoes
1/3 chopped onion
3 tsp parsley, cilantro and mint

Best Barbecue ribs ever!

Ingredients:
4 lbs pork ribs
3/4 cup light brown sugar
1 tsp hickory smoke salt
1 tbsp paprika
1 tbsp garlic powder
1/2 tsp ground red pepper
2 cups of barbecue sauce

Directions:
1. Preheat oven to 300 degrees F
2. Peel off tough membrane that covers the bony side of the ribs (optional)
3. Mix together the sugar and spices to make the rub
4. Apply the rub to ribs on all sides
5. Lay ribs on two layers of boil, shiny side out and meaty side down
6. Lay two layers of foil on tip of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2.5 hours or until meat is tender and is starting to shring away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill.
Enjoy!

Spinach salad

Ingredients:
spinach
raisins
pine nuts

Potato salad

Ingredients:
boiled warm potatoes
bacon
pickles
mustard
vinegar (balsamic)

Potato saladboiled warm potatoes

Sauce for Green Salad

Ingredients:
3 oz goat cheese
1/4 cup milk
1 tbsp white wine vinegar

Directions:
Mix everything together and enjoy

Onion rings

Batters:
1 egg
1/2 cup of buttermilk
1/4 cup of flour
1/8 tsp cayenne
pinch of salt and black pepper
1 1/4 cup of corn flakes
1/2 cup bread crumbs

Directions:
1. slice onions
2. mix batter ingredients
3. bake at 400 degrees F on a preheated oiled sheet for 15 minutes

Roasted onion cheese deep

Ingredients:
1 1/3 pack cream cheese
1/8 cup mayonnaise
1/3 cup Parmesan
1/4 onion

Directions:
1. Roast chopped onions.
2. Mix all ingredients together and roast them in oven at 400 degrees F for 30 minutes.

The Cookibook of the Sudakov Family

Bonjour! Hello! Buenos dias!
Today we start our family cookbook where we are going to write down our family recipes and put many photos of our creations. We found out that the food makes a man not only healthy, but brings joy to his life. It is a great family activity that makes sun shine even on rainy days.

A small hint for future grandkids: If you feel down, just look through the photos, choose a recipe you like the most, go ahead and cook it. I'm sure it will help. Don't forget the secret ingredient: the smile - it will make your food irresistible!

Salted salmon

There are two ways to salt salmon a quick one and a long one.

A quick method (ready in a day):

- Boil 1 litre of water with 3 tbsp. of salt and 1 tbsp of honey. Let it cool.
- Take off skin and cut salmon fillet into slices (1-1.5 inches wide)
- Place salmon slices into the cooled marinade and let it stay in room temperature for 1 day.

A long method (ready in 4 weeks):

- Make a mix of 2 tbsp of salt and 1 tbsp of sugar
- Rub this mix into the salmon fillet
- Wrap the fillet into a paper towel, then plastic wrap, and finally into wrap paper.
- Put it into the fridge for 4 weeks

Enjoy!

Prime Roast Beef

Ingredients:
One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
Salt and freshly ground black pepper

Directions:
1 Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.

Cookbooks often call for the excess fat to be removed. By "excess" fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.

3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side.

Roast in oven until thermometer registers 120°F for rare or 130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

5 With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

Making gravy

To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)

Yorkshire pudding

Where's the Yorkshire pudding???


You'll need 2 eggs, 1/2 tsp salt, 1 cup of flour and 1 cup of milk. Mix well and let it get to room temperature. Shortly before you bring your roast out to rest, pre-heat the oven and heat 1/4 cup of the drippings (add Crisco if you don't have enough) until it's REALLY hot. Add batter and bake 35 minutes. It will puff up and be impressive to look at. Serve with lots of good gravy.

Christmas roast beef

This year we gonna cook roast beef for a Christmas:

Ingredients:
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer

For the gravy:

Red wine, water, and or beef stock
corn starch

Directions:
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

Serves 4-6.

To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some. (See also How to Make Gravy.)

Source

Сухарики

Мы с Катей открыли для себя новые сухарики с тремя сортами сыра.
Первое пришедшее в головы канапе: жареные грибы, тертый сыр, майонез, петрушка, соль-перец перемешиваются и выкладываются на сухарик. М-мням!