Sad_papi

Holiday mash with herbed breadcrumb. Mash: 2 lb Yukon gold potatoes 3/4 cup milk 3/4 cup heavy cream 1 shallot 2 cloves garlic 5 sprigs thyme Tiny sliver of bay leaf, believe it or not it will overpower your cream so don’t add a whole leaf. Parmesan rind, optional. 1/2 cup-1 stick butter Salt to taste Breadcrumb: 3 slices sourdough 2 tsp thyme 2 tsp rosemary 2 tbsp chives 2 tbsp parsley Salt/pepper Directions: Add milk,cream, thyme, bay leaf, and shallot to a small pot and grate in your garlic. Put it on the stove on very low heat just below a simmer while you do your potatoes. I like to boil my potatoes skin on and whole so they don’t soak up water. Letting me work in more fat. You could also bake them, make sure to poke a couple holes first so they don’t explode. But cover your potatoes with cold water and bring to a boil until tender, roughly 35 minutes. Drain and let cool until you can handle them. Super easy to peel, make a light score and it peels right off. Then mash any way you prefer, ricer, food mill, or tammis. Put your mash back into a pot over low heat and add your butter. Keep folding it in until all the butter is incorporated, then add your hot cream. You may not need all of the cream but save any extra in case you want to adjust it later. Season to taste with salt For the breadcrumb dice up your sourdough and dress with olive oil and salt. Pop it in the oven at 350°f/176°c and toast until golden brown and completely dry. This took me around 15 minutes and I stirred them around halfway. Pulse in the blender or food processor until pretty uniform. Add in the herbs, crack in some black pepper and adjust your salt. For the potato skins I dressed them in oil and salt, placed them in the oven at 350°f/176°c and stirred them every 8 or so minutes until completely crisp. This took me around 20 minutes. Then just chop them up and add them to the breadcrumb.

Holiday sides 2: the green beans Ingredients: 1.5-2lb green beans-blanched 2 min 1lb crimini 8oz shiitake 2 yellow onions 5 cloves garlic 5 sprigs thyme 1 fresh bay leaf 3 tbsp unsalted butter 2.5 cups milk 2.5 cups heavy cream 4oz Parmesan 4oz gruyere Salt and pepper Breadcrumbs for top Either chop or run your mushrooms in the food processor until you have a mince. Preheat a pan over medium heat and add a few tablespoons of oil, once it shimmers add your mushrooms and cook for close to 15 minutes, stirring often. The mushrooms will release a bunch of water, then you want to get color on them. A nice deep brown is what you’re going for. Once your mushrooms are done add your butter, onions, garlic, and aromatics. Saute until the onions are translucent, around 5 minutes. Sprinkle over the flour and cook for 3 minutes. Add a splash of your dairy and scrape the bottom of your pan to pick up all the fond. Then add the rest of the dairy. If you want a smoother sauce you can use an immersion blender to blitz it (that’s what I did) and make sure not to blend the thyme and bay leaf (tying them together makes that easier) Simmer for 20 minutes to ensure the flour is cooked and thickened up all the way. Add in your grated cheese, bit by bit. If you dump it all in you might get clumps. Once all the cheese is in, taste and adjust salt and pepper. Pour over your green beans in a casserole dish and mix well. If you’re prepping this in advance stop here, cover, and throw in the fridge. Pull it out on the day and follow the rest of the instructions as follows. Preheat oven to 350°f/176°c Cover the top in an even layer of breadcrumbs and pop in the oven for around 15 minutes or until the breadcrumbs are golden. Add your fried onions and serve Fried shallots: 5 shallots Oil for frying Salt/pep Slice your shallots around 1/4” thick and place in a small pot and cover with neutral oil. Place it over medium heat and if using a thermometer try to keep it around 350°f/176°c. This will take around 10 minutes and you want to stir often, so don’t walk away from it. Once they start to turn golden-get it off the heat and strain. They will continue to darken as they cool.

Buttery Parker rolls Recipe: 3 1/2 cups AP flour 2 tbsp sugar 1 1/2 cups milk 5 tbsp unsalted butter + more for brushing 1 egg 7G (1packet) active dry yeast 1 1/4 tsp kosher salt Directions Warm your milk with 1 tbsp sugar and bring to 115°f/46°c Add your yeast and let it hang out for ten minutes to activate. Melt 5tbsp butter, just barely melted you don’t need it to be hot. Crack one egg and whisk it up. Combine your milk, egg, and melted butter. Incorporate your flour 1 cup at a time adding the remaining sugar and your salt with the last cup. Knead by hand for ten minutes or in a stand mixer on speed 2 for 6 minutes. Place in an oiled bowl to proof for 1 hour or until doubled in size. Preheat your oven to 350°f/176°c and get a 9x13 baking dish buttered up. Knock out the excess gas and roll out into rectangle 12 inches long and 6 inches wide. Going longways make two cuts, two inches apart giving you long strips. Now going the other way make two cuts 4 inches apart leaving you with nice rectangles. Take a little bit of melted butter and brush half of the rectangle and fold it over with about 1/4 inch overhang. Place into your buttered dish. It’s totally fine if your rolls are touching, I’d actually recommend they do. They turn out much nicer imo. Let these rise for 30 minutes before brushing with melted butter and baking for 25-30 minutes or until golden on top and the internal temp is 190°f/87°c Brush ONCE MORE with butter lol and top with flakey salt

Carrots are cheap Garlic yogurt: 1/2 cup greek yogurt 1-2 cloves garlic- start with one and see how garlicky you like it 1 tsp lemon zest Salt to taste Just grate in your garlic and lemon zest and taste for salt Herb crumb: 1 1/2 cup breadcrumbs for me that was 5 slices of bread 1 cup packed parsley leaves 1/4 cup the sexiest chives you have ever cut 2 tsp rosemary Zest from 1 lemon Salt Toss your bread in olive oil and toast in the oven at 350°f/176°c for 10-15 minutes until completely dried out and golden. Pulse in the food processor a few times to break it down slightly then add the parsley, and rosemary. Pulse again until you have a fine breadcrumb. Add the chives and lemon zest and mix. Taste and adjust your salt. Roasted carrots: 1-2 lb baby(petite) carrots 1 tbsp cumin Juice from that lemon earlier Salt to taste Preheat your oven to 425°f/218°c If your carrots are pretty clean I just scrub with a vegetable brush. If they’re dirty go ahead and peel them. For the larger carrots cut them in half if they’re pretty dinky leave them whole. Toss in oil, salt, and cumin. Place a lined sheet tray in the oven for ten minutes to get ripping hot, then carefully lay the carrots out. Cut side down for the ones you cut. Place in the oven and roast for 12-15 minutes or until just tender. Hit them with a big squeeze of lemon juice and taste one, adjust your salt, lemon, or cumin if you want. Serve with garlic yogurt and breadcrumbs

Holiday drinks: triple bean hot chocolate ☕️ This hot chocolate is my most “viral” recipe, and probably the most made by you guys. I share it every year :) This recipe was actually born from a request by one of you, I was asked to come up with a hot chocolate like the one in the polar express lol Ingredients: 4 cups milk 12oz condensed milk- or just to taste if you don’t want it sweet 1 cup coffee or double shot of espresso 1 cinnamon stick 8oz bittersweet-60%chocolate 2 tsp vanilla Pinch of salt Cream: 1 cup heavy cream 2 tsp vanilla 1 tsp powdered sugar Garnish: Cocoa powder Cinnamon Nutmeg Directions: Add milk, condensed milk, cinnamon stick, vanilla, coffee, and chocolate into a pot. Over medium low heat bring it to a very gentle simmer and stir every now and then for 30 minutes or until it’s thicc and beautiful. Season to taste with salt just for some sharpness on that chocolate. For the whipped cream combine the cream, vanilla, and powdered sugar and get some elbow grease in there until you have stiff peaks. Pour some cocoa in a mug and top with whipped cream, cocoa powder, cinnamon, and nutmeg.

Holiday bird Chicken- any size Kosher salt 1/2 stick (4tbsp) unsalted butter 1 tsp chopped thyme 1tsp chopped rosemary 1/2 tsp chopped sage 1 tbsp honey(to brush the chicken) Spice mix 1 tsp crushed coriander 1 tsp crushed cumin seeds 1/2 tsp coarsely ground black pepper 1/4 tsp flakey salt I used the bottom of a pan to crush the spices and sifted them to get rid of the tiny bits that would burn. Begin by cutting off the wing tips. There’s no meat there and they usually burn, throw them in the gravy. Then spatchcock your bird by cutting out the spine and flipping the bird and pressing firmly on the breast to press it flat. You’re going to use 1% the weight of the bird in kosher salt, which usually rounds out to 1/2 tsp kosher salt per pound of chicken. Season all over and place on a rack in the fridge for 24-48 hours. Pull around 1hr before cooking to come closer to room temp. Preheat oven to 475°f/246°c Mix the soft butter and chopped herbs and rub all over the bird. Place in the oven for 15 minutes then drop the temp to 350°f/176°c I strongly recommend a wired probe thermometer to keep track of the temperature. Pull at 150°f/65°c internal temp and brush with a thin layer of honey and coat with spice mix. Place back in the oven for 5-10 minutes ensuring toasted spices and that 165f internal temp. Rest for 30 minutes before slicing. Gravy: Wing tips and spine from bird 2 tbsp olive oil 3 tbsp butter 3 tbsp flour 3 shallots 4 cloves garlic 3 1/2 c chicken stock 5 sprigs thyme 1 fresh bay leaf Salt/pepper Preheat a pan over medium heat and add the oil. Brown off all the chicken bits and remove. Add the shallots and garlic and sauté for 3 minutes. Add the butter and drop the temp to medium low. Drizzle over the flour and stir. Cook the flour for close to ten minutes- stirring often- until it’s a peanut butter color. Turn the heat to low and wait for the butter to cool slightly before streaming in 3 cups of chicken stock. Add the aromatics and chicken bits back in. Simmer for 30 minutes to ensure the flour has cooked and thickened all the way. Save the remaining 1/2 c stock to make adjustments. Strain and season with salt and pepper to taste

Porchetta It’s November 1st so I will be blasting you with holiday recipes :) Porchetta: 1 pork belly slab (skin on) around 8-10lbs 1 pork loin around 5lbs 1/4 c fennel fronds 2 tbsp sage 2 tbsp rosemary 1 tbsp thyme 2 tbsp chili flakes Zest of 2 lemons 5 cloves garlic Salt get your pork belly out of the package and either lightly score the skin with a very sharp knife or I highly reccomend using a jaccard to poke small holes all over (don’t press too hard) this is going to allow fat to render and coat the skin while it’s cooking. Chop all of your herbs, mix with the lemon and garlic Score the meat side of your pork belly in a hatch pattern and lay your pork loin inside and roll it up to ensure it fits and everything looks good, you want a small amount of overlap when you roll it up since it will shrink but not too much, if there’s a lot of pork belly on either the sides or the tail end give it a trim and save those scraps for cooking elsewhere. Season the meat side of the belly with salt and likewise for the loin and rub everything with your herbs. Roll it up tightly and then use twine to tie it off, leaving a gap of about an inch or inch and a half per tie. Now you can place it in the fridge uncovered to dry for 24 hours or up to 48 hours. This step is very important to get crispy skin and all those little bubbles all over. Preheat your oven to 500f/260c Place your porchetta on a sheet tray lined with a wire rack and throw it in the oven for 15-20 minutes or until the skin looks golden. Drop the temperature to 250f/121c and cook until the internal temp of the loin is 140f/60c I highly recommend using a wired probe thermometer so you’re not opening the oven all the time. Pull your porchetta to rest and carry over for 30 minutes before slicing. Now this last step is optional but I like to put the oven back to 500f/260c and pop it back in one more time and throw the porchetta in for another 5 or 10 minutes. You’ll get some last minute browning and any soggy spots you get after resting will crisp right back up again. Slice and serve Salsa verde: 1 c parsley 1 shallot 1 clove garlic Champagne vinegar 1 tsp chili flakes 1/4 c olive oil Salt

I found the lamb sauce Braised lamb shanks with red wine jus and creamy polenta Full recipe on the blog! Under the dinner category :)

Citrus gel I’m working on a version or duck a l'orange and this is going to be a component to it, so I thought I’d share 💆 Keep in mind this method works with any citrus. Pickled limes, charred grapefruit, in my COOKBOOK I shared a similar method using preserved lemons ;) Pectin activates at 220°f/100°c so the key is to bring whatever citrus you want to gel up to around that temperature BEFORE you blend it. Blenders cause friction , which causes heat, so you’ll be blending and all of a sudden it will go from a liquid to a gel. Really cool. If you don’t have a high powered blender I would say blend in batches so your motor doesn’t need to work that hard. And keep whatever you’re not blending hot on the stove. Orange sauce: 500g oranges 150g sugar 150g champagne vinegar 10g salt Combine sugar, vinegar, and salt. Stir until everything dissolves then squeeze in your citrus and plop the whole thing in. Place on the stove over medium high and simmer for 20-30 minutes or until the citrus is tender. You’re going to need to stir and scrape the sides frequently. Blend on high for a few minutes and you’ll know it’s done when it’s super smooth and super shiny. It could take up to 5 minutes of blending. Your neighbors will love it. Store in an airtight container and use within a couple weeks or freeze it

My yearly cinnamon rolls for your holiday morning. My dad loved cardamom buns so when I was making this recipe I wanted to do a bastard hybrid of an American cinnamon roll and a Swedish cardamom bun. And this was the result! It’s been one of my most popular recipes to date and the recipe is on my website :)

Porchetta Sammy with pickled fennel and herby mayo. If you want to see how to make porchetta it’s my previous video :) Pickled fennel: 1 bulb fennel 1/2 c water 1/2 c champagne vinegar 1 tsp kosher salt Sugar to taste 10 coriander seeds 2 black peppercorns Combine water, vinegar, sugar, and salt in a small pot and bring to a boil. I wrap up my spices in a little bit of cheesecloth so I don’t need to pick them out and throw it in the jar. Pour over your diced fennel flavor bundle and cool to room temperature. For the mayo just take leftover salsa verde (recipe on previous video) Combine with two egg yolks in a blender and stream in neutral oil until it’s thick and fluffy. I used close to 1/2 c oil. Taste and adjust salt and acid

Rib roast with mustard jus Sauce Ingredients: 2 quarts beef stock (homemade) 5 shallots 4 cloves garlic 5 sprigs thyme 5 black peppercorns 1 bay leaf 2 tsp Dijon 3 tbsp mustard seeds Salt/pepper to taste Directions: To blanch the mustard seeds, cover with cold water and bring to a boil. Strain and cover with fresh water. Repeat 3 times. This will get rid of most of the bitterness and also plump up the seeds. Reserve. Add sliced shallots and garlic to a pan and sauté until shallots are translucent, around 4 minutes. Add beef stock, thyme, peppercorns, and bay leaves. Bring to a simmer and reduce until it thinly coats the back of a spoon, skimming every so often, around 40 minutes. Strain into a new pot and add the Dijon, and blanched mustard seeds. Simmer again until the sauce has thickened up to your desired consistency, taste and adjust salt, black pepper, and additional Dijon. Keep warm or chill in an ice bath for later use. Rib roast: 5 lb rib roast- bone in or out doesn’t matter. 2 tbsp chopped thyme 2 tbsp chopped rosemary 10 cloves garlic minced 1/4 cup Dijon 1 tbsp coarsly ground black pepper 1/4 cup + 1 tbsp kosher salt Begin by salting the rib roast with all the kosher salt and popping it in the fridge uncovered overnight. Pull it out a couple hours before you plan on cooking it. Preheat oven to 225°f/ 107°c Add the thyme, rosemary, garlic, black pepper, and Dijon into a bowl and mix well. Cover the roast with all of this paste. Place the roast in the oven and cook until the internal temp reaches 110°f/43°c pull it out and let it rest for 30 minutes, it will keep cooking and reach 135°f/57°c. Turn up the temp on your oven to 500°f/260°c and pop it back in to get some color for 8-10 minutes. Pull it out and you’re ready to slice and serve.

#ad Carbon steel pans are perfect for searing and frying because of that heat retention, but still lightweight enough to maneuver and toss. If you want to check out this pan by @Made In Cookware tap the link in my bio!

My creative process is really just getting an idea and trying to run with it. Some things I keep in mind It needs to taste good. If it doesn’t make sense for it to be there, get rid of it. Balance. It the recipe swings too far in one direction it gets boring to eat. And I just try to have fun with it. If you guys have ever seen trout amandine it’s one of the most boring looking foods ever. And I just thought instead of having butter and almonds on the side why not do that…on the fish? It looks like a fried fish filet but tastes like the classic. And the texture was really nice as well. Still working on it, I think it needs a sauce. Maybe a pistou or green sauce to put on the fish just some more herby punch idk yet!

Results in a few weeks :)

#ad crispy fish with nuoc cham, cooked in my @Ooni Pizza Ovens :) Sauce: 1/4 cup water 2-3 tbsp fish sauce 2 tbsp lime juice 2-3 tbsp sugar 2 cloves garlic minced Around 1/4 cup green onions 1 Birds Eye chili preferably. I couldn’t find any to save my life that week so I opted for a habanero. But a Fresno or any other chili would be good subs as well. A lot of the sauce is really to taste. Sometimes it’s super sweet however I prefer a saltier more acidic version. I think it’s awesome on fish Really straightforward! Combine your water, fish sauce, lime juice, and sugar. Taste it and adjust to your liking, want it sweeter add more sugar, want it saltier add more fish sauce. Once you’re happy with your base add the minced garlic, chili, and green onions. Then let it hang out and marry for a couple hours. For the fish you can ask for it to butterflied for you. Lay it out on a tray lined with a rack and brush with oil and lightly season with salt. Pop into a pizza oven or under a broiler for 2-3 minutes until the skin is crispy. Dress it with your sauce or dip it

Reposting my personal favorite/fun thing I shared on here. The white asparagus and hollandaise “egg” from food wars. #tiktokban

#ad Butternut squash risotto with pumpkin oil & seeds Done in my @Made In Cookware saucier. If you want to check out that pan you can use the link in my bio to save some money! Risotto: 1 butternut squash 1 c carnaroli or Arborio rice 3 shallots 3 tbsp butter 4 cloves garlic 3 tbsp white wine 4 cups chicken or vegetable stock 4oz Parmesan Pumpkin seeds Cumin Pumkin seed oil Preheat oven to 350°f/176°c Cut your squash in half and scoop out the seeds. Dress it with oil and salt and lay cut side down on a sheet tray. Throw it in the oven for 10-15 minutes or until the squash is tender. Let it cool slightly before scooping out the flesh and blending it smooth. Reserve. Heat up around 1/4 c olive oil in a pan and add in a handful of raw pepitas. Gently fry over medium low heat until they turn slightly golden-around 5 minutes. Strain (save the oil) and lay the seeds on a towel to drain and season with salt and cumin to taste. Reserve. Heat up your stock and have it nearby. Preheat a pot over medium heat and add a few tablespoons of the oil you fried the seeds in. Add the shallots and garlic and sauté for 3-4 minutes or until the shallots start turning translucent. Add 1 tbsp butter and the rice and toast, stirring often, for an additional 4 minutes. Deglaze with the white wine and cook until it’s nearly dry. Begin adding your stock a ladle or two at a time. Adding more each time the liquid In the pan has reduced and starts looking thick or dry. Repeat this process until you’re happy with the texture of your rice, for a more traditional Al dente rice you’ll use closer to 3c. For softer rice you’ll use the full 4 cups. Either way when you’re happy reduce it down until it’s thick once more and add around 1/2 cup squash puree. Taste and see if you want more but keep in mind the more you add the looser it will get and you might want to cook it down a little bit. Turn the heat to low and add your cheese and remaining butter. Taste now for salt and adjust. Serve with fried pepitas and drizzle with pumpkin oil

Replying to @Outlaw King

Sunchoke+truffle I had this thought nearly a year ago and I kept putting it off but I’m leaving this one in 2024. It was delicious. Happy new year everyone!