Chicken Stew

Wanted a thicker soup instead of a brothy one. This fit the bill. Served with buttermilk biscuits.

• 500 g boneless skinless chicken thighs, diced 1" 
  
  
  
• 2 T olive oil
• 2 carrots, diced
• 1 small onion, chopped 
• 2 ribs celery, diced
• 5 T flour
• 1/2 t dried rosemary
• 1/2 t dried thyme
• 1/4 t ground sage
• 1.5 c diced potatoes
• 1.5 c diced sweet potato
• 1/4 c white wine
• 4 c chicken broth
• 1 c green beans (or frozen peas)

1. In Dutch oven, brown chicken in 1 T oil. (Next time try in batches.) Does not have to be cooked through. Transfer to bowl.
2. Add remaining 1 T oil. Saute onions, carrot and celery until onions are softened (3 min).
3. Stir in 3 T flour and seasoning. Cook over medium heat 2 min.
4. Add potatoes, sweet potato, wine, broth and chicken. Bring to boil.
5. Cover and simmer 30 min.
6. Remove lid and add green beans. Cook for 10 min. Thicken with cornstarch slurry (or flour slurry if you might freeze leftovers). 2 T flour + 1 c broth/water - ensure no lumps

Buttermilk Biscuits

The freezer trick works really great. Kids loved them.

• 1 c buttermilk/karne melk (or 1 T lemon juice plus remainder lactose free milk) 
  
  
  
• 8 T butter
• 2 c flour
• 1 T sugar
• 1/2 t baking soda 
• 2 t baking powder
• 3/4 t salt 

1. Preheat oven to 450F/230C.
2. Line baking sheet with parchment paper. 
3. Place buttermilk in freezer for 10 min while preparing other ingredients.
4. Microwave butter, covered, for 30 seconds and then 10 sec increments until melted.
5. Whisk dry ingredients in large bowl.
6. Pour butter into chilled milk and stir. Butter will solidify into small pieces.
7. Add buttermilk mixture to bowl and stir until flour is incorporated and dough pulls away from side of bowl. Dough should be stiff (not wet).
8. Knead 5-6 times on generously floured counter. Flip and then shape into 6" square, 1.5-2" height. 
9. Cut 8 biscuit shapes (2.5" round or free form). Place on parchment paper.
10. Bake until tops are golden brown and crisp, 8-18 min.
11. Optional: brush tips with 1 T melted butter

Related

• Drop biscuits - no shaping
• Angel biscuits - with yeast 

Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Gan Bian Si Ji Dou

DBD started liking this dish last year. This is my second attempt at making it. Still needs improving, but ok as is.

• vegetable oil
• green beans (400-500 g)
• salt
• 115 g pork
• 1/4 t sichuan peppercorns
• 3 dried chilis
• +3 cloves garlic, minced
• 1 t ginger, minced
• 1 T shaoxing wine
• 1 T soy sauce
• splash dark soy sauce (optional)
• ~1 t sugar

1. Wash beans. Break off rough end. Dry thoroughly.
2. Heat 1 T oil on medium-high in large skillet. Layer beans, without overlap, and fry for 6-8 minutes, flipping every 15-20 seconds. Beans should start to brown and wither. If pan starts to smoke, turn down heat to medium. Move to plate.
3. Add pork and sichuan peppers to empty pan and cook until surface of pork is cooked.
4. Add the chilis, garlic and ginger. Stir until aromatic.
5. Add the beans, and stir for a few seconds.
6. Add the remaining ingredients (wine, soy(s), sugar). Stir until beans absorb sauce, about 1-2 minutes.
7. Salt to taste.

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Macaroni and Cheese

I made a Mac and cheese with fancy white cheddar and it was awful. I tried a different recipe using the pre-shredded crappy cheddar at the store. It uses an egg instead of flour as a thickener. I used the herbed breadcrumbs and the kids didn't like it. Ate leftovers for a week.

• 4 c/450 g macaroni
• 6 T butter, divided
• 2 eggs, slightly beaten
• 4 c milk
• 1 generous t dry mustard
• 2 t salt
• pinch of black or cayenne pepper
• 6 c shredded sharp cheddar
• 1/2 c fine bread crumbs (1 c was too much)

1. Preheat oven to 220C/425F. Grease a large casserole dish (~9x13).
2. Cook macaroni just until al dente. Drain well.
3. Melt 3 T butter in pot and add pasta. 
4. Whisk eggs, milk, mustard, salt, and pepper. Add to pasta with cheese. Stir constantly over med-high heat until cheese melts and sauce thickens.
5. Continue cooking, stirring constantly for 5 min or until very thick and creamy.
6. Transfer to prepared dish.
7. Melt 3 T butter in small saucepan and mix with bread crumbs. Sprinkle evenly over top.
8. Bake 10-15 min.