Also known as the “matilda cake” this is one of my masterpieces!!
THE GOODS:
chocolate, hot coffee, sugar, whole wheat flour, cocoa power, apple sauce, baking soda & powder, salt, banana, soymilk, vanilla, cinnamon, raspberry.
THE GETDOWN:
It’s a secret!
THE GOODS:
8 tbs unsalted butter
3/4 cup flour
mushrooms
6 cups chicken stock
heavy cream
4 egg yolks
chicken
pearl onions
bell peppers
peas
parsley
carrots
potatoes
salt
pepper
pinch nutmeg
pastry shells
THE GETDOWN:
roast the vegetables and chicken. meanwhile, heat the stock to boiling. in a separate saucepan, melt the butter on high and sautee mushrooms. do not burn. add flour, stirring for 3–5 minutes. add the stock and whisk, letting the sauce heat to the boil. it will start to thicken in about 2–5 minutes. keep on a low flame, but not boiling.
beat the egg yolks in a separate bowl with as much heavy cream as you feel like adding to make the sauce the consistency you want. temper the eegs. pour the egg mixture into the sauce and whisk until it thickens. Add the spices and vegetables.
serve in pastry shells
THE GOODS:
[dry]
1-1/2 c flour
3 Tbs sugar
2 tsp baking powder
1-1/2 tsp kosher salt
[wet:]
1/2 c sour cream
3/4 c soy milk
2 extra large eggs
1 tsp vanilla extract
1 tsp coconut extract
grated lemon zest
grated coconut
a very ripe banana mashed
fruit of coice
sausage of choice
pure maple syrup (always)
THE GETDOWN:
sift together dry stuff. in a separate bowl, whisk together the wet stuff, very well. slowly add dry stuff to the wet stuff, mixing only until combined, never more. ladle the pancake batter into the pan on medium heat, flipping when bubbles start to appear. serve with fruits, sausage and maple syrup.
a healthy comfort soup. creamy. hearty. savory. with a slight hit of bitter balanced with some sweet and tangy.
THE GOODS:
2 pounds potatoes (for some heart)
1 pound kale (adds a bitter flavor)
3/4 pound turkey “bacon”
1 cup heavy cream (mellows the soup)
vegetable bullion (for vegetable stock)
balsamic Vinegar (to flavor, adds a bit sweet and tangy)
garlic (sassy)
green onion
salt
pepper
THE GETDOWN:
boil potatoes. drain, but save 4 cups of the water (this will be used to make the stock). cook the “bacon.” saute garlic with kale, chopped. add heavy cream. simmer for about 10 minutes. meanwhile, heat the 4 cups of potato water and add the bullion to make the stock. combine potatoes and kale mixture in the stock. simmer and season with balsamic vinegar, salt, and pepper. garnish with green onions.
One package sapporo ichiban. Raw.
When rent and student loans get you down, Rawcession Min. You don’t even need to use energy to cook it.
Crab, scallops, parsley, onion, celery, egg, panko, olive oil, mustard, thyme, salt. Served with asparagus and baked sweet potato fries (salt, coriander, turmeric, olive oil). Cakes are dressed with a lemon-garlic-mustard aioli sauce (olive oil, lemon, honey, dijon mustard, garlic, cilantro, parsley, cayenne pepper, coriander, salt).
recipe: in workshop
Salmon placed atop a portabella mushroom stuffed with basil, spinach, parsley, and mozzarella cheese. Served with parmesan-mushroom-risotto garnished with sauteed apples.
recipe: in workshop
