Epimeles

the Pence family cookbook

All Recipes

Petty Aunt Pie

dessert pie apple

Ingredients

  • 1 pie crust
  • 3 granny smith apples, peeled and grated
  • 1/2 stick butter, melted
  • 1 1/2 c. sugar
  • 2 tbsp. flour
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 c. milk
  • 2 eggs, beaten

Preparation

Grate apples into deep-dish pie crust. Drizzle with butter. Mix dry ingredients, add milk, then eggs. Pour cream mixture over apples. Bake at 400 F for 10 minutes, then 350 for 30–40 minutes.

PostSecret


Pork Chops and Cabbage with Mustard Cream Sauce

main course german pork cabbage

Ingredients

  • 4 thin center-cut boneless pork chops (about 1 pound total)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup finely diced onion (about 1/2 large onion)
  • 4 cups rough chopped green cabbage (about 1 pound)
  • 1 tablespoon butter (optional)
  • 3/4 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon white pepper, or to taste
  • Chopped fresh parsley, for garnish

Preparation

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

WaPo


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


Easy Artisan Rolls

bread untested

Ingredients

  • 4 c. bread flour, plus extra for shaping
  • 2 tsp. kosher salt
  • 1 tsp. active dry yeast
  • 2 c. room temperature tap water

Preparation

In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it’s surface will be covered with bubbles.

Line a sheet pan with parchment paper. Preheat the oven to 425ºF.

Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.

Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.

Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350˚F.

Café Sucre Farine


Cinnamon Rolls

breakfast pastry

Ingredients

  • 1 package yeast
  • 1/2 c. warm water
  • 1 c. + more for the pan sugar (divided)
  • 1/2 c. scalded milk
  • 1/3 c. + 1/2 c. + 4 tbsp. + more for the pan butter, melted
  • 1 tsp. salt
  • 1 egg
  • 3 1/2 to 4 c. flour
  • 2 tbsp. ground cinnamon
  • 3/4 c. raisins, walnuts, or pecans (optional)
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 3 to 6 tbsp. hot water

Preparation

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl, mix milk, 1/4 c. of the sugar, 1/3 c. of the melted butter, salt, and egg. Add two cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for 5 to 10 minutes. Place in a well-greased bowl, and let rise until doubled (usually 1 to 1 1/2 hours).

Punch down dough. Roll out on a floured surface into a 9x15" rectangle. Spread melted butter all over dough. Mix the remaining 3/4 c. of sugar and the cinnamon, and sprinkle over the dough. Sprinkle with the raisins, walnuts, or pecans, if using. Starting on the long side, roll up dough. Pinch the edge to the roll to seal. Cut into 12–15 slices. Coat the bottom of the pan with butter, and sprinkle it with sugar. Place cinnamon rolls closely together in the pan and let rise until doubled, about 45 minutes. (If making the night before, let rise and then refrigerate.)

Bake at 350F for about 25–30 minutes, or until nicely browned.

Meanwhile, mix the 4 tbsp. of melted butter, powdered sugar, and vanilla. Add hot water, 1 tbsp. at a time, until the glaze reaches glaze consistency. Spread over the rolls after they’ve slightly cooled.

Paula Deen


Negroni and the Goat

cocktails gin

Ingredients

  • 1.5 oz gin
  • 0.75 oz Aperol
  • 0.75 oz sweet vermouth
  • 0.5 oz Averna

Preparation

Stir with ice, strain into an ice-filled glass. Garnish with a twist of orange zest.

Cocktail Collective


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


Pollo Ligure

main course chicken lemon italian

Ingredients

  • olive oil, 80 ml/ 2.7 fl oz
  • onion, 1 large chopped
  • fennel seeds, a good pinch
  • chicken thighs, 8
  • white wine, 200ml/ 6.8 fl oz (Vermentino is the local grape)
  • fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs
  • pine nuts, 25g/1oz
  • zest of 1 lemon
  • olives, 60g/ 2.5oz preferably Taggiasca, the local Ligurian cultivar
  • sea salt and freshly milled pepper

Preparation

  1. Pour a good glug of olive oil into a good-sized pan. Sauté the onion in the oil until it is translucent and then add the garlic and fennel seeds being careful not to let them catch.
  2. Next, in a separate pan, heat a little olive oil and sear the chicken all over until it is golden brown. Then add the chicken to the onion pan.
  3. Next add the wine and cook letting the wine evaporate a little.
  4. Add the herbs, zest of the lemon, olives, pine nuts and salt and pepper and cover and cook on a low heat for 40 minutes.
  5. When the chicken is cooked add the fresh juice of the lemon and serve with a small jug of freshly squeezed lemon juice on the side for those who like it extra tangy.

Nudo

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