Epimeles

the Pence family cookbook

All Recipes

Instant Pot Lentil Risotto

main course side dish lentil italian

Ingredients

  • 1 cup dry lentils, soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 2 sprigs parsley, stems and leaves chopped (about 1 tablespoon)
  • 1 cup Arborio rice
  • 2 garlic cloves, lightly mashed
  • 3¼ cups (750ml) vegetable stock
  • optional: 1 medium potato, chopped in 1cm cubes

Preparation

In the pre-heated pressure cooker, add the olive oil and cook the onion until just beginning to soften. Then add the celery, parsley and cook for another minute. Add the rice and garlic cloves mix well and cook until it is all evenly wet and pearly (about a minute). Add the stock, potato (if using), and strained lentils, mix well. Close and lock the lid of the pressure cooker, and cook for 5 minutes at high pressure. When time is up, quick release pressure and open the cooker. Mix well and serve immediately with extra virgin olive oil.

Hip Pressure Cooking


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


Pink Strawberry Cheesecake

dessert strawberry cake pie

Ingredients

  • 200g cookies (for crust)
  • 100g unsalted butter, melted
  • 3 sheets leaf gelatin
  • 142ml single cream
  • 300g full-fat cream cheese
  • 100g + 2 tbsp. sugar
  • zest of a lemon (divided)
  • 6 tbsp. lemon juice (divided)
  • 750g strawberries (divided)
  • 142ml double cream
  • 1 medium egg white

Preparation

Seal the cookies in a plastic bag and crush tem to fine crumbs with a rolling pin. Tip into a bowl and stir in the butter, mixing thoroughly. Put the mix into a loose-bottomed 24cm (9–10") cake pan at least 5cm deep, and press down with a spoon to make an even crust. Chill in the fridge while you make the filling.

Soften the gelatin sheets in cold water for 5 minutes. Pour the single cream in a pan and bring it just to a boil, then take off the heat; wring out the gelatin sheets and add them to the cream. Leave to cool for a few minutes

Beat the cheese, 100g sugar, half of the lemon zest, and half of the lemon juice in a bowl until smooth. Mix in the cream and gelatine mixture and 300g of the strawberries, chopped.

Whip the double cream to soft peaks, then fold into the strawberry mix. Whisk the egg white in a clean bowl to stiff peaks, then fold it in as well. Pour into the cake tin and smooth. Chill for at least 2 1/2 hours, or until set.

To make the sauce, blend 250g strawberries and the other half of the zest and juice, plus 2 tbsp. sugar in a food processor or blender. Add more sugar if needed, then keep cool until ready to serve.

Serve with the last 200g strawberries halved and piled up in the center, along with the sauce.

BBC Good Food


Ikea Swedish Meatballs

main course swedish untested

Ingredients

for the meatballs

  • 500g ground beef
  • 250g ground pork
  • 1 onion, chopped fine
  • 1 clove garlic, pressed
  • 100g breadcrumbs
  • 1 egg
  • 5 tbsp. milk
  • salt and pepper
  • dash oil

for the sauce

  • 40g butter
  • 40g plain flour
  • 150 mL vegetable stock
  • 150 mL beef stock
  • 150 mL thick double cream
  • 2 tsp. soy sauce
  • 1 tsp. dijon mustard

Preparation

Make the meatballs:

Combine ground meats and mix with your fingers, breaking up lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk, season generously with salt and pepper. Shape into small, round balls. Place on a clean plate, cover, and refrigerate for two hours.

In a frying pan, heat oil over medium heat. When hot, gently add meatballs and brown on all sides. Move to an ovenproof dish, cover, and bake in a hot oven (180C conventional; 160C convection) and cook for 30 minutes.

Make the sauce:

Melt 40g of butter in a pan. Whisk in the flour and stir for 2 minutes. Add stocks, stirring. Add cream, soy, and mustard. Bring to a simmer and allow to thicken.

Serve with creamy mashed potatoes or boiled new potatoes.

Twitter


Sugar Equivalents

cocktails

Equivalent replacement table for bar sugars:

  • simple syrup ↔ table sugar
    • 1/4 to 1/2 fl. oz. simple syrup = 1 tsp. table sugar
    • 2 to 4 tsp. table sugar = 1 fl. oz. simple syrup
  • table sugar ↔ light candi syrup
    • 1 g table sugar = 1.64 g candi syrup
    • 1 g candi syrup = 0.61 g table sugar
    • 1 tsp. table sugar = 4.68 mL / 0.16 oz candi syrup
  • simple syrup ↔ light candi syrup
    • 1 fl. oz. simple syrup = 1/3 to 2/3 fl. oz. candi syrup
    • 1 oz candi syrup = 2 to 3 fl. oz. simple syrup

Weight/volume conversions:

  • table sugar
    • 1 tsp. table sugar = 4 g table sugar
    • 1 g table sugar = 1/4 tsp. table sugar
  • candi syrup
    • 1 mL candi syrup = 1.4 g candi syrup
    • 1 g candi syrup = 0.71 mL candi syrup

Naan

bread indian

Ingredients

  • 3 cups (426 grams) unbleached all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup (180 milliliters) whole or low-fat buttermilk, at room temperature
  • About 3/4 cup warm water
  • Canola oil, for greasing the baking sheet
  • 1 to 2 tablespoons melted ghee or unsalted butter, for brushing

Preparation

In a large bowl, whisk together the flour, baking powder and salt. Pour the buttermilk over the flour mixture and quickly stir it in. The flour will still be fairly dry, with some wet clumps.

Pour a few tablespoons of the warm water over the flour, stirring it in with a spatula or wooden spoon. Repeat until the flour comes together to form a soft ball. You will use about 3/4 cup of the warm water in total, but it may need a little more or less depending on your exact measurements or the weather. You want the dough to be very soft, close to being slightly sticky, so if you add an extra tablespoon or so, it won’t hurt. Using your hands, gather the ball, picking up any dry flour in the bottom of the bowl, and knead it to form a smooth, soft ball of dough, 1 to 2 minutes. If it’s a little too sticky to handle, dust your hands with flour, but do not add any more flour to the dough, if possible.

Lightly grease a rimmed baking sheet with the canola oil. Cut the dough into 6 equal portions (the dough will be roughly 700 grams, so aim for about 116 grams each). Shape each portion into a round, cupping and tucking the edges underneath as best you can to make it smooth. (Don’t sweat this too much, as the dough is pretty forgiving and you’re going to roll it out anyway.) Place on the baking sheet. Brush the rounds with the melted ghee or butter and cover with plastic wrap or a slightly dampened clean dish towel. Let sit at room temperature for 30 minutes. The dough needs to rest, but will not rise or change much in appearance.

With about 10 minutes left in the dough resting time, preheat a 12-inch cast-iron skillet over medium heat.

Lightly dust a work surface with flour. Place one of the dough rounds on the surface and then turn it over so that both sides are floured. (Keep the remaining dough rounds covered.) Using a lightly floured rolling pin, roll the dough into an 8- to 9-inch circle, rotating the dough 90 degrees after each motion to create an even round. Dust the work surface and rolling pin with just enough flour to keep things from sticking; you don’t want to overdo it.

When the skillet is sizzling-hot (check by sprinkling a few small drops of water; if they bounce and quickly evaporate, it’s ready), add the first portion of rolled dough. Cook for 2 to 3 minutes, until lots of bubbles appear on the top and the bottom dries out and is freckled with brown spots.

Using tongs — or your fingers if you’re careful — flip the dough and cover the skillet with a lid or large, rimmed baking sheet if you don’t have a top that fits the pan. Cook for another 2 minutes, until the dough is cooked through and there are plenty of very dark, almost charred spots on what was the top and now the bottom of the naan. You may find you need to reduce the heat or cook time slightly as the skillet gets very hot throughout the batch. While the first naan cooks, roll out the second.

Remove the finished naan from the skillet, transfer to a baking sheet or serving platter, and brush with more of the melted ghee or butter. Cover with foil or a clean dish towel to keep warm. Transfer the second naan to the skillet, and continue to roll and cook the remaining dough. Serve warm.

WaPo


Scallion Pancakes

side dish chinese onion

Ingredients

  • 400 g all-purpose flour
  • 280 g cold water
  • two large bunches of green onions
  • 2x heaping tbsp. (4 g) of salt
  • 2x 3 tbsp. vegetable oil

Preparation

Mix the water into the flour in a bowl. The dough will be soft and extremely sticky, but try to knead it anyway in the bowl until the bowl starts to come clean and you feel the dough hardening. Don’t add extra flour; it’ll come together and stop sticking eventually. When it does, clean your hands and split the dough in half.

On a floured surface, smooth each half of the dough into a nice ball. Cover with a wet cloth and let it rest for 20 minutes.

While you wait, prepare your green onions. Cut them first vertically into halves or fourths, then mince them as finely as you can.

After 20 minutes pass, gently roll out the dough into rounds on a floured surface. (Keep re-flouring your surface as you go so you ensure it doesn’t stick.) You should be able to roll it out evenly very thin, 1 or 2mm and maybe a half-meter wide.

Sprinkle the surface evenly with a heaping tbsp. of salt. Lightly roll the dough to stick the salt down into it. Spread the oil out over the center of the dough, leaving a margin around the edge. To get the oil out to the edges of the dough, fold the sides over into the middle and then unfold them again. Keep folding and unfolding the dough until the oil is evenly distributed.

Scatter the chopped green onions over the surface of the dough, something like 1/3 to 1/2 cup.

Now, roll the dough tightly into a tube. Seal up the ends. Then, twist the dough (don’t pull it while twisting) so that it looks rather like a rope. Coil the rope into a single coil, about two layers thick (think soft-serve ice cream spiral).

(Repeat all of that above again, for the other ball of dough.)

Cover the two dough-coils with a damp cloth again, and rest for another 20 minutes.

On an oiled work surface, take one of the coils and mush it straight down flat, until it’s about 1cm thick.

Heat your non-stick pan over medium heat for quite a while to get its temperature up. Cook on one side until the bottom is nicely golden-brown in spots. Flip it, and cover the pan with a lid. Keep checking the bottom. When it’s colored, too, pick the pancake up and throw hell out of it flat into the skillet. Flip it over and do the same thing again on the other side. This helps create the interior layers.

Now you should add around 1/4 c. of oil to the pan and turn up the heat, which will start to deep-fry the outside. Flip it occasionally, cooking until the outside is fully golden-brown. Remove to a paper towel to drain, quarter, and eat!

培仁蔬食MAMA on YouTube, transcribed sort of


Beer Ginger Cookies

dessert cookie beer

Ingredients

for the beer molasses:

  • 1 1/2 cup dark or light brown sugar
  • 1/2 cup amber/brown beer
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon lemon juice

for the cookies:

  • 1 cup sugar
  • 3/4 cup butter
  • 1/4 cup beer molasses
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoon baking soda
  • 1 egg
  • 2 1/4 cup all-purpose flour

Preparation

For the beer molasses:

In a medium saucepan over medium-high heat, combine sugar, beer, cream of tartar and lemon juice. Stir gently until the mixture reaches a boil, and once it boils, do not stir again.

Let the mixture boil and thicken for 1 minute, and then remove from heat. Let mixture cool completely before using it in the recipe. You will have more molasses than you’ll use in this recipe; store the rest in the fridge for another use or more cookies.

To make the cookies:

Heat oven to 350F/175C.

Bring all of the remaining ingredients to room temperature before starting to mix the cookies.

In a medium-size bowl, sift flour and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy using a spatula or the paddle attachment if using a stand mixer.

Add beer molasses, salt, cinnamon, ginger and baking soda with butter mixture and mix until combined. Add eggs and beat until mixture until combined, making sure you scrap the bottom of the bowl between adding additional ingredients.

Add sifted flour and mix gently until combined. Place cookie dough in a bowl and cover with plastic wrap. Let dough rest in the refrigerator for at least 1 hour, up to 24 hours.

Once the dough has rested, use a cookie scoop to evenly portion out cookies. Right before baking, roll cookies in granulated sugar and place evenly spaced on the baking sheet. Bake for 6 minutes. Rotate the baking sheet and bake cookies for another 6 minutes.

AAS


Peruvian Shrimp and Corn Chowder

main course peruvian stew soup shrimp corn untested

Ingredients

  • 3 tablespoons cooking oil
  • 1 pound unpeeled medium shrimp
  • 3 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Dash Tabasco sauce
  • 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
  • 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
  • 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
  • 4 ears of corn, halved
  • 2 quarts water (or seafood stock)
  • 1 cup heavy cream
  • 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked


Build-a-Spritz

cocktails champagne suze orange

Ingredients

  • 1 1/2 ounces Suze
  • 1 ounce club soda
  • 1 ounce fresh orange juice
  • 3 ounces champagne or dry sparkling wine
  • Orange wheel and sage sprig (for serving)

Preparation

Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with champagne; garnish with an orange wheel and a sage sprig.

Epicurious

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