I was watching Ace of Cakes and saw Duff making egg nog for his whole crew. I jotted down the ingredients (that’s all they showed), googled it, and found it was actually Alton Brown’s recipe. I’m a huge fan of this (not the Alton Brown part, but the recipe part) because a. Ace of Cakes is awesome and b. I get to use my stand mixer.
Serves 6 cups
4 egg yolks
1/3 cup sugar, plus 1 T sugar
1 pint whole milk
1 cup heavy cream
3 oz bourbon
1 tsp freshly grated nutmeg
4 egg whites
1. In a stand mixer, whip the egg whites to stiff peaks, gradually adding the 1 T sugar.
2. Take the whites out of the mixer bowl and set aside.
3. In a stand mixer, begin beating the yolks until they lighten in color
4. Add the 1/3 c sugar and beat until completely dissolved.
5. Add the milk, cream, bourbon, and nutmeg and stir to combine.
6. Whisk together the egg whites and yolk mixture.
7. Chill and enjoy.
This version of classic bolognese sauce is interred at the Bologna Chamber of Commerce. It is declared the “official” ragu alla bolognese recipe by the Accademia Italiana della Cucina. It contains an unexpectedly small amount of tomato, and it mostly just meat with the soffrito for flavour. (Note: The original version is in metric units, I changed them over the correct units here). I also found that spaghetti isn’t thick enough to hold the sauce. I read about it and a fettuccine or tagliatelle works much better.
Ragu alla Bolognese
11 oz minced or ground beef
5 oz pancetta, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 onion, finely chopped
3 T double concentrate tomato puree
1/2 c dry red wine (I used Chianti)
3/4 cup milk
salt and pepper
1. Fry the pancetta on low until it starts to sizzle (about 5 minutes).
2. Add the carrot, celery, and onion and raise the heat to medium-low until softened. Throw in a little olive oil if needed.
3. Add the beef and cook until it is browned and all the liquids gone. Meanwhile mix together the wine and tomato puree.
4. Add the wine and tomato puree and cook until completely evaporated.
5. Add the milk a little at a time until completely evaporated.
6. Season with salt and pepper.
7. Simmer a minimum of two hours, add more milk if it dries out too much.
Lynn always complains that the apples in Texas aren’t crunchy enough. It seems when you’re from a state where apple pickings are how you have fun you have pretty high standards. To appease her I thought we’d take the “mushy” apples and put them into something where that’s a plus. Voila…applesauce.
2 of your favourite apples, peeled, and cored
1 strip lemon peel
3/8 c water
1/8 c sugar
1/2 t cinammon
1. Cut the apples into 1/2 inch chunks
2. Put everything in a pot and set to boil
3. Cook until the apples are soft, 15-20 minutes
4. For chunky style, mash it all with a potato masher. For smooth run it through a food processor.
I don’t know if this really qualifies as jerk, but it is spicy and delicious so I think that still counts. A lot of people get really uppity about pork being cooked properly too, I’ve never known anyone to get trichinosis though so I cook my pork a little rarer (read: juicier and not dry as a bone) than recipes tell me too. Full Disclosure: This recipe is completely stolen from Fine Cooking.
Spicy Jerk Pork Chops
2 center cut, bone-in pork chops (3/4 in thick)
For the Jerk
2 T olive oil
4 medium scallions, coarselychopped
3 Serrano chilies, seeded and coarsely chopped
Juice of 1 lime
2 cloves garlic, smashed and chopped
2 T fresh ginger, coarsely chopped
1 T fresh thyme, coarsely chopped
3/4 t ground allspice
1/8 t ground Cinnamon
1. Put the oven rack 6 inches from the broiler and turn it on high.
2. Put all the jerk ingredients in a food processor and puree.
3. Salt and pepper the pork chops and then smear with the puree.
4. Place pork chops on a broiling pan and broil for 7 minutes a side.