Month: October 2019

Chicken Shawarma

Ingredients : Shawarma Marinade: Garlic Sauce: Directions: Shawarma: Garlic Sauce:

Parmesan Stock for Risotto

Ingredients 2 Tablespoons Olive Oil 1 Shallot 1 Cup Dry White Wine 3/4 Pound Parmigiano-Reggiano Rinds 1/4 Cup Parsley Leaves stems are OK 1/4 Cup Rosemary Sprigs stems are OK 2 Bay Leaves 1 Teaspoon Baking Soda 7 Cups Water Instructions Add the Olive Oil to your cooking vessel over medium heat and sauté the shallot for about 2-3 minute.  Take care not to brown the shallot as that will make the stock…

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Apple Crisp

Ingredients: 6 apples, peeled and chopped  2 Tbsp granulated sugar 1 3/4 tsp ground cinnamon, divided 1 1/2 tsp lemon juice 3/4 cup light brown sugar 3/4 cup old fashioned oats 3/4 cup all-purpose flour 3/4 stick cold unsalted butter, diced into small cubes pinch of kosher salt Directions: Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside. In…

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Lamb Chop with Chimichurri

Ingredients: 2 lb Lamb chop 1/2 cup zahtar 3 tbp aleppo pepper Salt 1/2 cup parsley 1 clove garlic 1/4 cup olive oil 2 tbsp lemon juice Directions: Rub lamb chop with 1/4 cup zahtar and 1 tbsp aleppo pepper Marinate for 1-6 hours in fridge Remove from fridge and let rest for 30 minutes…

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Bananas Foster Bread Pudding

Ingredients: For the Bread Pudding: 3 cups brioche (or challah or french bread, cut into 1-inch cube) 2 large eggs (lightly beaten) 1 cups heavy cream 1/4 cup sugar 1 bananas (diced) 1 teaspoon vanilla 1 tablespoon cinnamon 1/8 nutmeg (preferably freshly grated) For the Rum Sauce: 2 oz dark rum 1 oz banana liqueur 2 tbsp butter (unsalted)…

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