Millionaire Shortbread with Toasted Coriander and Pistachios

This is cobbled from multiple recipes.

shortbread:

1 cup unsalted butter, softened

3/4 c sugar

1 packed T lemon zest

1 1/2 t kosher salt

1 1/4 c shelled pistachios

1 1/2 c AP flour

butterscotch:

1- 14 ounce can sweetened condensed milk

1 c packed/7 oz brown sugar

1/2 c heavy cream

1/2 c corn syrup

8 T melted butter

1/2 c whiskey

1/2 t salt

chocolate:

8 oz 70%-80% cacao bittersweet chocolate

2 T unsalted butter

flake salt

crust:

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter, sugar, lemon zest, and salt on high speed until fluffy, about 3 minutes.

Pulse the pistachios to a fine meal in a food processor. Add the ground nuts to the butter mixture and blend on low speed until incorporated. Still on low, add the flour, 1/2 cup at a time. When no flour streaks remain, increase speed to high and mix just until the dough holds together, about a minute.

Scrape the bough into the pan and compress with your hands. Bake until the edges brown and the top is dry but slightly sticky, about 15 minutes. The center should look underbaked. Let shortbread cool completely on a rack, still in pan.

butterscotch:

Grind coriander in a spice mill, toast in a pan. Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture registers between 236 and 239 degrees (temperature will fluctuate), 16 to 20 minutes. Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours.

chocolate:

Melt chocolate and butter over low heat or double boiler, stirring frequently. When mostly melted, remove from heat and stir until smooth. Spread across butterscotch evenly, then sprinkle with flake salt. An offset spatula is needed to spread both chocolate and butterscotch. Sprinkle with flake salt.

Refrigerate until chocolate is firm, about an hour. Cut into 1″ squares and serve cold or at room temperature. They will keep in the freezer at least a month.

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Lasagna with black olive sugo

Layer the following ingredients:

Black olive sugo (recipe on this site. Could sub pesto or ajvar)

No-cook lasagna

Fresh ricotta with an egg or 2 beaten in

Sliced mushrooms sauteed with olive oil and sherry, add in chicken sausage seasoned with some crushed fennel

Roasted red pepper

Parmesan cheese

Chopped parsley

Mozzarella or cheese blend

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Black Olive Sugo

Brandon Pettit made this for a special dinner at Delancey, I replicated it.

Saute 1 sweet or yellow onion, 5 cloves of garlic, minced or pressed, in 3T melted butter and 1-2 T olive oil, until soft. Let cool. Drain 2 cans/3-4 cups black cerignola, or regular black olives. Combine all ingredients, grind some black pepper on top, and puree with a stick blender until well-combined. Taste, and adjust seasonings. This freezes well, and also keeps in the refrigerator for at least 5 days.

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Salmon Spaghetti Salad

4 servings

8 oz dry spaghetti noodles 

3 T toasted sesame oil

2 T neutral oil, or olive oil

zest of 1 lime

3 T lime juice

2 T rice vinegar

1 1/2 T honey

salt

12 oz salmon fillet, skin on

black pepper

1 mango, peeled and cut up

1 English cucumber, sliced

4 scallions

1 hot chile, sliced

handful halved cherry tomatoes, chopped cilantro

3 T black sesame seeds or toasted white sesame seeds

Cook pasta, drain and rinse. Combine oils, lime things, vinegar, and honey in a small bowl. 

Preheat broiler to high, season salmon. Broil salmon, skin side up, 8 minutes. Remove salmon flesh, then broil skin 2-3 minutes until crisp. 

Combine fruit, veg, noodles, dressing. Top with salmon and skin, scallions, sesame seeds, tomatoes, and cilantro. 

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Granola Formula

3 c rolled oats

2/3 c coconut, pref the wide stuff

1/2 c pecans, or another rich nut like hazelnuts, possibly toasted

1/2 c sliced almonds

1/4 c sunflower seeds

1/2 c oil, your choice, but coconut is good

1/3 c maple syrup

1/3 c maple sugar

2 t vanilla

2 1/2 t salt

1 c dried cherries, chopped

350 degree oven, baking sheet/parchment paper

Combine everything but the oats and the cherries. Add the oats, combine well. Spread/bake 15-20 minutes, stirring as needed. Stir in cherries once cooled. 

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Romaine Slaw

This is a side at a nice restaurant in Pullman.

Romaine, julienned very fine, incorporated with scallion tops and dill, and then finished with red wine vinegar, lemon juice, and salt.

 

Utterly addictive, and a great palate-cleanser.

 

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Olympia Provisions Delicata Squash

Roast half moon slices of delicata.

Serve with a drizzle of hot chili oil, maple shrup, roasted and salted pepitas, and labneh.

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Steak Picado

1 to 1.5 pounds of skirt or “asada” flat steak, 1/2 medium yellow or sweet onion, 1/2 green bell pepper, 1 yellow chili or guero chili, 3 medium cloves of garlic, 1 can stewed tomatoes, 1 potato. Steam the potato, cut into bite size pieces and set aside. Cut the steak into bite size chunks. Chop the garlic. Cut the onion, pepper and chili into bite size pieces (remove seeds). Brown the meat with the garlic in a big skillet over med/high heat with a splash of olive oil. Add veggies in a few minutes once meat is browned a bit. Add can of tomatoes with juice. Cook on med/high for 10-15 minutes until veggies start to soften. Lower flame to simmer and add potatoes. Salt and pepper to taste. Simmer 15-20 minutes. Serve. Yum!

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Ramen Carbonara

Ken converted a regular recipe into this simple, grocery-store backpacking meal.

Ramen Carbonara

Serves: 1

Ingredients

1              Ramen Pack (Discard Seasoning Packet)

1 tbs      Olive Oil (1 packet)

¼ cup    Precooked Bacon Bits

½ tsp     Freeze Dried Garlic

2 tbs      OvaEasy Crystallized Egg Powder

3 tbs      Water (plus additional for cooking Ramen)

¼ cup    Shelf stable Parmesan Cheese

¼ tsp     Ground Black Pepper

¼ tsp     Red Pepper Flakes

1 tsp      Freeze Dried Parsley

Instructions

At home:

Combine bacon, garlic, parmesan, black pepper, red pepper flakes, and parsley in a snack size ZipLoc Bag.  Measure egg powder into a separate 1 quart freezer ZipLoc Bag.  Pack everything together along with ramen and olive oil.

At camp:

Bring water to a boil and add ramen.  Cook according to package directions.

Meanwhile, combine egg powder and cold water in freezer ZipLoc Bag.  Mix well.

Drain ramen and return to freezer ZipLoc Bag containing egg mixture.  Stir immediately.  Add cheese mixture and oil; keep stirring for a few minutes.  The residual heat of the ramen noodles will cook the egg mixture.  Stir constantly to avoid scrambling the eggs.

Calorie Count

Ramen                  380

Olive Oil               120

Bacon                    120

Eggs                       95

Parmesan            240

Total                      955

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Chinese Cucumber and Tuna Salad

This recipe is inspired by Lucky Peach’s Chineasy Cucumber Salad

Serves 1

for the dressing:

whisk together

1 tablespoon Chinkiang vinegar
1 teaspoon Sichuan chili oil or other hot pepper source to taste
1 teaspoon sesame oil
1 teaspoon sugar
1/4 teaspoon kosher salt

layer

3/4 English cucumber, peeled and sliced

2 scallions, shredded lengthwise

4 radishes, quartered

1/2 avocado, sliced

1 can albacore tuna, chilled, drained, chunked

1 tsp toasted sesame seeds

1 Tb chopped peanuts

layer the salad ingredients in order listed

pour  dressing over salad

ingredients highly interchangeable/variable

 

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