baby it's cold outside

Chinese Hotpot Basics

serves 8-10

Utensils:

- chopsticks/hotpot strainer scoop/bowl/condiment dish/Chinese soup spoon -> per person

- serving chopsticks

- ladle

- hotpot & burner

- hot water kettle

Snacks:

- seaweed

- rice crackers

- fried salmon skin

- chips

- nuts

Soup Base:

- Sichuan mala

- tomato beef broth

- carrot daikon chicken or pork broth

Condiment Tray:

- light soya sauce

- sweet soya sauce

- black vinegar

- red vinegar

- sesame oil

- Chinese sesame paste (not tahini)

- spicy bean paste

- chili crunch

- chili flakes

- cilantro

- green onion

- garlic

- sesame seeds

- furikake seasoning

Proteins:

- beef/chicken/lamb

- shrimp/fish

- dumplings

- meatballs

- fish balls/cakes

- mini sausages

- soft tofu

- firm tofu

- tofu puffs

- tofu skin

Vegetables & Greens:

- daikon

- lotus root

- kabocha squash

- mushrooms (enoki/oyster/shiitaki/shimeji/wood ear)

- tong ho choy

- Taiwanese A choy

- watercress

Noodles:

- shirataki (konnyaku/konjac) noodles

- fresh udon

- dry ramen

- cooked wheat noodles

one pot beef

Pull Apart Chuck Roast

Serves 6-8

INGREDIENTS:

4 lbs chuck roast⁣

5 cloves garlic, minced

Dry Rub:

2 tbsp brown sugar⁣
2 tbsp kosher salt⁣

2 tbsp ground black pepper
2 tsp red chili pepper flakes

Marinade:

1 cup beef broth
1 cup soy sauce⁣
1/2 cup hoisin sauce⁣
1/4 cup honey⁣

1/3 cup rice vinegar⁣

⁣

Garnishes - sesame oil, sesame seeds, chopped green onions
⁣
METHOD:⁣

1. In a Dutch oven or deep casserole dish, add chuck roast and massage meat with dry rub ingredients and minced garlic. Set aside uncovered and let meat come to room temperature.

2. Preheat oven to 325F. In a glass measure, whisk together marinade ingredients and then pour over meat. Flip several times to ensure the meat is coated well.

3. Cover and roast in oven for 3.5 to 4 hours or until the roast is fall apart tender. Remove from oven and let rest for 10-15 minutes.

4. Shred meat with 2 forks, combining all the juices. You can place back oven under the broiler to brown the meat for crispy bits.

5. Drizzle with sesame oil and garnish with sesame seeds and green onions. Serve with rice or noodles.

make ahead salad for a crowd

Kale Spinach Faro Salad
Serves 10-12

INGREDIENTS:

1 large box baby spinach
1 bunch kale, leaves only shredded
3-4 cups cooked faro (cooled or chilled overnight)

1 cup grated parmesan
1 cup dried cranberries
1 cup toasted walnuts

For the vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup white wine or champagne vinegar
2 tbsp honey
2 tsp Dijon mustard
1.5 tsp kosher salt
1 tsp ground black pepper

METHOD:

1. Make the vinaigrette by whisking ingredients together in a glass measure or combining in a jar with a fitted lid. Taste and adjust seasoning. Set aside.

2. In a large mixing bowl, combine spinach, kale, and cooked faro. Toss with vinaigrette, add parmesan and then transfer to a large serving platter. You can do this 1-2 hours beforehand, keep chilled until ready to serve.

3. Top with cranberries and walnuts. Taste and adjust seasoning if necessary.

bit of bull

Curried Oxtail
Serves 6-8

INGREDIENTS:
4-4.5 lbs ox tails
salt

4 tbsp avocado oil
1 onion, chopped
4 shallots, chopped
1/2 head of garlic, minced
1 6" section of lemongrass
3 bay leaves

1/3 cup madras curry powder
1 tsp turmeric

4 tsp sugar
2 tbsp tomato paste
1 carton beef broth
1/2 cup parsley, chopped

1/2 cup coconut milk
2-3 carrots, sliced 1" bias
2 potatoes, sliced 1" chunks
chopped green onions for garnish

METHOD:
1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and set aside. Discard water. 

2. In your Instant Pot, turn on the sauté setting and heat oil. Add onion, shallots, garlic, lemongrass and bay leaves to infuse the oil. Cook until fragrant, about 3-5 minutes.

3. Add curry powder and turmeric and continue stirring, careful not to burn the spices. Cook for 1 minute.

4. Add sugar, tomato paste, beef broth, and parsley. Mix well and bring to a boil. Add ox tails and continue stirring, making sure nothing is sticking to the bottom. Cancel sauté setting.

5. Close the Instant Pot lid and pressure cook for 30 minutes. Once done, let it vent naturally about another hour.

6. Open the Instant Pot and check that the meat is fork tender. Carefully remove to a large bowl. Turn on the sauté setting and defat the sauce.

7. Add carrots, potatoes and coconut milk and simmer for 15 minutes until tender. Return oxtails to the pot and combine. Adjust seasoning to taste. Cancel sauté setting and replace lid. Keep warm until ready to serve. Garnish with green onions, serve hot with coconut rice.

korean chicken

Chicken Bulgogi
serves 6-8 as part of a main dish

INGREDIENTS:

3 lbs boneless skinless chicken thighs

kosher salt

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, sliced into 3" matchsticks
1 package enoki mushrooms
1 green onion, chopped
1 tbsp avocado oil

For the Marinade:

1 cup soy sauce

1/4 cup sesame oil

3 tbsp sugar

2 tbsp sesame seeds

1 tsp ground black pepper

1 can crushed pineapple

1/2 head of garlic, minced

2-4 tbsp water

METHOD:

1. In a large baking dish or Ziplock bag, salt chicken and place/add inside along with shitake mushrooms. Set aside.

2. In a medium glass liquid measure, make the marinade by combining all ingredients. Pour over chicken and chill in the fridge for at least an hour.

3. Once marinated, you can grill, bake (400F for 30-35 mins) or cook the chicken in a non-stick wok. Set aside to rest before slicing.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add enoki mushrooms and any rested chicken juices, stir fry for another 5 minutes or until the liquid has been absorbed. Transfer to a serving platter, top with sliced chicken and garnish with green onion. Serve with rice.

no beets or sour cream

Cantonese Borscht

serves 8-10

INGREDIENTS:

1.5 lbs pork ribs or oxtails

2 tsp salt

1/2 tsp ground pepper

2 cups chicken broth + 6 cups water

2 tbsp avocado oil

2" piece of ginger, smashed

1/2 head garlic, smashed

1 onion, chopped

6 Roma tomatoes, quartered

2 carrots, chopped

2 potatoes, chopped

2 stalks celery, chopped

1/4 cup ketchup

2 tsp sugar

1 lbs cabbage, chopped

2 bay leaves

METHOD:

1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and pepper, and set aside. Discard water.

2. Ready a large stock pot, add water and bring to a boil.

3. While your water is boiling - In a large wok, add oil and heat over medium heat. Add ginger and garlic and stir-fry until fragrant, about 2-3 minutes.

3. Add onions, tomatoes, carrots, potatoes and celery. Continue to stir-fry for another 5-10 minutes until everything has softened. Mix in ketchup and sugar. Turn off heat.

4. Add your parboiled meat to the stock pot, and then add stir-fry mixture, cabbage and bay leaves. Add chicken stock and simmer for 2 hours.

5. Taste and adjust season as desired. Serve hot.

lions head meatballs

Cantonese Steamed Pork Meatballs

serves 6-8 as part of a main dish

INGREDIENTS:

2 lbs ground pork or 1 lbs ground pork + 1 lbs pork shoulder, minced

2 bunches Mung bean noodles (funsee)

1 block soft tofu (optional)

1/2 to 1 cup chicken broth

Marinade:

1 tsp baking soda

2 tsp salt

4 tbsp water

2 green onions, sliced white parts only (save the green parts for garnish)

1" piece of fresh ginger, grated

2 tbsp Shaoxing wine

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp sugar

1/2 tsp white pepper

1 egg

METHOD:

1. In a medium bowl, add baking soda, salt and water. Stir with a fork until dissolved. Add pork and mix well with fork.

2. Add only the white parts of the sliced green and grated ginger. Mix well with fork.

3. Add remaining marinade ingredients and mix well with a fork, about 5-7 minutes until the pork mixture becomes smooth and elastic. Chill pork mixture in the fridge about 1-2 hours.

4. In a small bowl, add Mung bean noodles and cover with water. Soak for 4-5 minutes until pliable. Drain and place noodles into a shallow steaming dish.

5. If using tofu, cut into even pieces and arrange atop noodles.

6. Remove pork mixture from fridge. Ready a bowl of cold water. Dip fingers in water and gently form 1-2" meatballs. Arrange in an even pattern atop noodles. You can save any leftover pork for another use such as steamed pork cake or any minced pork stir fry dish.

7. Add enough chicken broth to the dish until the noodles are partially covered. Steam dish for 20-25 minutes. Drizzle with sweet soy sauce (optional) and garnish with remaining sliced green onions. Serve hot with steamed rice.

what to do with ripe bananas

Mark Chocolate Chip Banana Cake
recipe adapted from Half Baked Harvest
makes a 9" square cake

INGREDIENTS
1 1/2 cups flour
1 1/2 tsp baking soda

1/2 tsp salt

2 eggs 

4 ripe bananas

1/4 cup coconut oil, melted

1/4 honey

2 tsp vanilla extract

1 tsp ground cinnamon

1/2 cup dark chocolate or semi sweet chocolate chips

METHOD:
1. Preheat your oven to 325F. Grease a 9" square brownie pan. Set aside.

2. In a small bowl, whisk together flour, baking soda and salt. Set aside.

3. In a large bowl, add eggs and scramble with a fork. Add bananas and mash. Add coconut oil, honey, vanilla, cinnamon and mix well. 

4. Fold in flour mixture and then chocolate chips. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the cake comes out clean.

5. Cool cake in pan for 15-30 minutes before serving.

easy moist vanilla cake

Vanilla Bundt Cake
makes 1 large 9.5" Bundt cake, 24 cupcakes or 1 small 7" Bundt cake + 12 cupcakes

INGREDIENTS

4 large eggs, room temperature

1 cup full fat Greek yogurt

1/2 cup avocado oil

1/2 cup water

1 package yellow cake mix

1 small box (3.4 oz) instant vanilla pudding

METHOD:
1. Preheat your oven to 325F. Grease cake pan and/or line your muffin tin with cupcake liners. Set aside.

2. In a large bowl, add eggs, yogurt, oil, water and beat on high until well combined, about 2-3 minutes. Add in cake mix and instant pudding, mix for another minute until everything is moistened. Scrape down the sides of the bowl with a spatula.

3. Cupcakes - fill liners half full with batter and bake for 10-15 minutes or until a toothpick inserted into the cake comes out clean.

4. Bundt - pour batter into the greased cake pan. Tap and smooth out batter to make sure it's evenly distributed. Place cake pan onto middle rack of oven and bake 45-50 mins for a large Bundt, 20-25 mins for a small Bundt. Cake is done when a toothpick inserted into the cake comes out clean.

5. Let cupcakes cool in pans for 5 minutes and Bundt cake for 10 minutes before turning out on a wire rack to cool completely before frosting (optional).

VARIATIONS:

• Red Velvet - use red velvet cake mix.
• Dark Chocolate Pistachio - use dark chocolate cake mix, pistachio instant pudding, add 1 cup dark chocolate chips and 1 cup chopped pistachios.
• Matcha - use white cake mix and add 3 tbsp pure matcha powder.

ground beef topped with egg over rice

Cantonese Minced Beef

serves 6 as part of a main dish

INGREDIENTS:

2 lbs ground beef

2 green onions, sliced

1 tbsp Chinese cooking wine

1 cup frozen green peas/carrots, rinsed and drained

2 tsp chicken broth

1 tbsp oyster sauce

2 tsp sesame oil

6 eggs, fried sunny side up

Marinade:

1 tsp avocado or olive oil

2 tbsp cornstarch

1/4 tsp kosher salt

1/4 tsp white pepper

1 tsp light soya sauce

1 tsp dark soya sauce

2 tbsp oyster sauce

4 tbsp water

METHOD:

1. In a medium glass bowl, add ground beef and all the marinade ingredients. Use a fork and mix well. Set aside.

2. In a non-stick wok, over medium high heat add ground beef. Using a wooden spatula, spread and break apart the beef. Don't disturb for 1 min until the edges start browning.

3. Add only the white parts of the sliced green onion and flip the beef. Continue breaking up the beef for another minute.

4. Drizzle cooking wine around the edge of the wok and stir fry for 10-20 seconds. Add peas/carrots and chicken broth, continue to stir fry for another 30 seconds. Add oyster sauce, mix well. Turn off heat and drizzle in sesame oil for finishing.

5. Serve over a bowl of steamed rice and garnish with remaining green onions and a fried egg. You can drizzle sweet soy sauce as a condiment.

fit for a wedding

Italian Wedding Soup
serves 6

INGREDIENTS

Meatballs:

1 small onion, minced

2 garlic cloves, minced

1 tsp oregano

1 tsp salt

1/2 tsp pepper

1/3 cup breadcrumbs

1/3 cup grated parmesan cheese, plus extra for serving

1 lbs ground chicken or pork

1 egg

Soup:

2 tbsp olive oil

1 large onion, chopped

4 carrots, sliced

8 cups chicken broth

1/2 cup, Italian or curly parsley, chopped

3/4 cups Israeli or pearl couscous

2 cups swiss chard or spinach

METHOD:

1. In a medium bowl, add meatball ingredients and mix well. Form into 1" balls and set aside.

2. In a large pot, heat olive oil over medium high heat.

3. Add meatballs and cook for 8-10 minutes until browned. Remove meatballs to a plate and set aside. It's okay if any browned bits remain in the pot.

4. Add onions, carrots, and cook for 5-10 minutes until soft. You can add a bit of broth to help scrape up any of the fond, just make sure nothing is sticking to the bottom of the pot. Add remaining broth, parsley, and bring to a boil.

3. Add meatballs and all its juices back to the pot. Lower heat and simmer for an hour.

4. Increase heat and add couscous, cook for 10 minutes until soft. Add swiss chard/spinach and cook for another 2 minutes until soft. Adjust seasoning and serve hot. Garnish with extra parsley and freshly grated parmesan.

tawainese beef noodle

Taiwanese Beef Noodle
recipe adapted from The Woks of Life
serves 6-8

INGREDIENTS:
3.5 - 4 lbs beef chuck, shank or heel muscle, boneless

kosher salt

2 tbsp avocado oil
1 onion, quartered

3 green onions, cut into 2" pieces

2" piece of ginger, smashed
6 cloves garlic, smashed

1 large tomato, quartered
4 dried chilies, ripped in half

2 tbsp spicy bean paste (douban jiang)

1 tbsp tomato paste

2 tsp sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine

8 cups water

1 packet Chinese aromatic herbs/spices

fresh wheat (white) noodles
Bok choy or other Chinese leafy green
cilantro, chopped

green onions, chopped

METHOD:

1. Parboil Meat (optional) - Place meat into a medium pot, cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove and set aside. Discard water. 

2. Cut meat into 2" pieces. Season with kosher salt, set aside.

3. In a large pot or instant pot, over medium heat, add oil, crushed ginger, garlic, green onions, and onions in that order. Stir to lightly caramelize and let the onion turn translucent. Add the tomato and dried chilies.

4. Add spicy bean paste, tomato paste, sugar, soy sauce, and Shaoxing wine, and stir to combine. Add the 8 cups of water and spice packet and bring to a boil. Add meat, lower heat and simmer for 1.5 to 2 hours until tender. If using an instant pot, pressure cook on high, 15 mins setting and let vent naturally, about 2 hours.

5. Set aside. Once meat is tender, use a ladle to skim and defat the broth.

6. Prepare the noodles and bok choy. Divide noodles into individual bowls. Top with bok choy and garnish with cilantro and green onion. Ladle the hot beef and broth over. Serve immediately.

white chicken chili

White Chicken Chili

recipe adapted from New York Times
serves 4-6

INGREDIENTS:
2 tbsp olive oil

1 onion, chopped

1 jalapeno pepper, diced

4-6 cloves garlic, minced

1 tsp oregano

1 tsp cumin

1/2 tsp sweet paprika

pinch of cayenne (optional)

1 tsp kosher salt

1/2 tsp ground pepper

4 cups chicken broth

2 15oz cans cannellini beans

1 7oz can diced green chili

1 rotisserie chicken, shredded

1 cup can or frozen corn

1/2 lime

Toppings:

- lime wedges, shredded Monterey jack, diced avocado, sour cream, chopped cilantro, diced jalapeno, tortilla chips

METHOD:

1. In a large pot, heat olive oil medium high heat. Add onions and jalapeno and cook for 5-7 minutes until soft.

2. Add garlic and spices, cook for 1-2 minutes until fragrant.

3. Add chicken broth, beans, diced green chilis with their juices. Bring to a boil and then lower heat and simmer for 30-45 minutes or until liquid is reduced.

4. Using a wooden spoon mash some of the beans so that the broth is thicker. Add shredded chicken and corn. Juice lime and adjust seasoning as needed. Serve hot with toppings and fresh rolls or rice on the side.

hong kong cafe drinks

Hong Kong Milk Tea (港式奶茶)
makes 6-8 servings

INGREDIENTS:
6 cups (1.5 L) filtered cold water
8 Earl Grey teabags
6 Black Tea teabags
6 Orange Pekoe teabags
1 can 12 fl oz (354 ml) evaporated milk
condensed milk to taste

METHOD:
1. In a pot on high heat, add water and teabags. Cover and bring to a boil.

2. Once your tea is boiling, turn down heat and simmer for 15 minutes.

3. Turn off heat and carefully remove teabags with tongs or chopsticks, squeezing each one against the side of your pot to extract all liquid.

4. Whisk in evaporated milk and condensed milk (if using). Serve hot or let cool and serve over ice.

Hong Kong Coffee with Milk Tea - Yuen Yeung (鴛鴦)
- Combine half milk tea with half black coffee. Serve hot or over ice.

chinese beef curry

Cantonese Beef Curry
recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3.5 lbs beef chuck, cut into 2 inch pieces

kosher salt

4 tbsp avocado oil

1 onion, chopped

5 garlic cloves, chopped

3 bay leaves

1/3 cup curry powder

1 tsp turmeric powder

1 cup beef broth

4 tsp rock sugar

2 tbsp tomato paste

Vegetables:

1 potato, peeled and cut into 1" pieces

2 carrots, peeled and 1" sliced on a bias

chopped green onion for garnish (optional)

METHOD:

1. Season beef lightly with salt. Set aside.

2. Instant Pot - turn on Sauté setting and add oil and onion. Stir fry for 2-3 mins until fragrant. Add garlic and and bay leaves and continue to infuse the oil for another 2 mins. 

3. Add the curry powder and turmeric and stir until well combined. Add a more oil so the curry powder doesn't stick to the bottom of the pot. Be careful not to burn the spices. Cook for 1 min.

4. Add beef, broth, sugar, and tomato paste. Stir to combine, making sure nothing is sticking to the bottom of the pot. Cancel Sauté setting.

5. Seal the Instant Pot and cook on High for 15 mins. Allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add potatoes and carrots. Stir to combine with the beef.

6. Replace the lid, seal the Instant Pot, cook on High for 5 mins. Allow it to release pressure naturally. Once it is safe to open, check that everything is fork tender. You can thicken the sauce with a corn starch slurry if desired.

7. Remove to a serving bowl, garnish with green onion and serve with rice and other side dishes.

soya sauce chicken

See Yao Gai (豉油雞)
recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3 lbs chicken thighs and drumsticks

kosher salt

1 tbsp avocado oil

4 slices ginger

2 green onions, cut into 3 inch pieces

3 star anise

1/3 cup Chinese Rose Wine (mei gui lu)

1/3 cup light soy sauce

1/4 cup dark soy sauce

2 tbsp sugar

1 cup water

METHOD:

1. Line a 9 x 13 baking dish with foil or parchment paper. Salt chicken and place in the dish skin side up. Preheat oven to 375F.

2. In a medium pot, heat oil over medium high heat. Add ginger and gently stir fry until crisp.

3. A green onion and cook for 30 secs until fragrant. Add the star anise, rose wine, soy sauce, dark soy sauce, sugar, and water. Stir until boiling and let simmer for 5 mins. Remove from heat and pour over chicken.

4. Bake chicken for 35-45 minutes until fully cooked. Serve with rice and other side dishes.

6. Any leftover soya sauce braising liquid can be skimmed, saved and frozen for re-use. You can also use this with chicken wings and 7 minute ramen eggs.

shanghainese pork belly

Hong Shao Rou (红烧肉)

recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3 lbs lean skin-on pork belly, cut into long 1 inch long strips

2 tbsp avocado oil

4 tbsp rock sugar

4 tbsp Shaoxing wine

2 tbsp soy sauce

1 tbsp dark soy sauce

1 cup water

METHOD:

1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt, and set aside. Discard water.

2. Transfer pork to a cutting board and cut into 1 inch pieces. Season lightly with Kosher salt and set aside.

3. In a wide pot over medium heat, add avocado oil and rock sugar. Once the sugar has melted slightly, add the pork with the fat or skin side down. Brown for 5 mins, letting the fat slowly render. Flip and cook for another 5 mins until the pork is browned all over.

4. While stirring, add Shaoxing wine, regular soy sauce, dark soy sauce and water.

5. Cover, lower heat and simmer for 45-60 mins until pork is fork tender. Check every 5-10 mins and stir to prevent burning. Add water if the pork gets too dry.

6. Once the pork is done and there is still a lot of visible liquid, increase heat and stir continuously until the sauce has reduced to a glistening coating. Serve with rice and other side dishes.

sour cream coffee cake

Sour Cream Coffee Cake
recipe adapted from barefoot contessa
makes 1 small 7" Bundt cake

INGREDIENTS

For the batter:
1 + 1/4 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt

3/4 stick (6 tbsp) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup (8 oz) sour cream

For the streusel:
2 tbsp cold unsalted butter, diced
1/4 cup brown sugar, lightly packed
1/4 cup flour
1 tsp ground cinnamon
1/4 tsp kosher salt
1/2 - 1 cup chopped pecans or walnuts

For the glaze:
1/4 cup powdered sugar
1 tbsp pure maple syrup

METHOD:

1. Preheat your oven to 350F. Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together dry ingredients. Set aside.

3. In another small bowl, make the streusel by pinching all ingredients except for the nuts together until you form a crumble. Mix in the nuts. Set aside.

4. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy, about 2-3 minutes. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, sour cream and mix well.

5. Add half the flour mixture and mix on low. Remove bowl from mixer and fold in remaining flour. Do not overmix.

6. Scoop half the batter into pan and spread out with a knife. Sprinkle 3/4 of the streusel. Spread in the rest of the batter and top with remaining streusel. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.

7. Cool cake in pan for 30 minutes before transferring streusel-side up to a wire rack to cool completely, about 30 minutes. You may need to run a knife around the pan edges to help remove the cake. 

8. While cake is cooling, make the glaze. Add a few drops of water to make the glaze thick but runny. Drizzle glaze on top of caked once it has cooled. Serve warm or at room temperature.

insta chicken and white bean stew

Chicken and White Bean Stew

serves 6-8

INGREDIENTS:

4 bone-in skinless chicken breasts

Kosher salt and pepper

1 large onion, chopped

2 carrots, chopped

1 tsp finely chopped rosemary

2 inch piece Parmigiano-Reggiano rind

2 15oz cans white cannellini beans, rinsed and drained

6-8 cups chicken stock

4 cups chopped kale

1 tbsp lemon juice  

flat leaf parsley

grated Parmigiano-Reggiano

cooked ditalini or pasta shells

METHOD:

1. Season chicken with salt and pepper. Set aside.

2. In a slow or pressure cooker, add onions, carrots, rosemary, rind, beans and then top with chicken breasts. Add enough chicken stock to cover contents. Close lid and slow cook for 6 hours or pressure cook on high for 30 minutes.

3. When done, transfer chicken to a shallow dish. Let cool and shred the meat, discarding the bones. Return shredded chicken and any accumulated juices back to your pot. Add kale and cook uncovered on "Sauté" mode for 5 minutes until kale is tender.

4. Stir in lemon juice and discard rind. Taste and season as needed. Serve with pasta and garnish with parsley and grated Parmigiano-Reggiano.

popovers

Yorkshire Pudding
recipe adapted from Martha Stewart
makes 24 popovers

INGREDIENTS:
2 cups flour
4 eggs
3 cups milk
1 1/2 tsp kosher salt
1/8 tsp ground black pepper
4 tbsp rib roast drippings or bacon fat

METHOD:
1. In a large glass measure, whisk together flour, eggs, 1 1/2 cups milk, salt and pepper until smooth. Set aside and let rest at least 30 minutes or more.

2. Preheat oven to 400F. Whisk in remaining 1 1/2 cups of milk. The batter should now resemble heavy cream. 

3. Use a brush or spoon and grease 2 muffin pans with drippings/bacon fat. Place in oven for 2-3 mins until just smoking. Remove pans and carefully fill each cup with batter about 1/3 full.

4. Bake until puffed up and golden brown, about 30-35 minutes. Popovers should release easy from muffin pans. Serve immediately.

deer

Roast Venison

recipe adapted from Maui Nui

serves 6

INGREDIENTS:

3 lbs butterflied venison leg

RUB:

1 tbsp kosher salt

1 1/2 tbsp brown sugar

1 1/2 tbsp smoked paprika

2 tsp ground black pepper

2 tsp garlic powder

2 tsp dried thyme

2 tsp mustard powder

1 tsp onion powder

1 tsp ground allspice

1 tsp ground juniper (optional)

Avocado or olive oil

METHOD:

1. In a small bowl, make the seasoning rub by combining all spices. Mix well and set aside.

2. Prepare butterflied venison by trimming any visible sinew or silver skin. Drizzle oil over venison and sprinkle rub all over. Pat down to make sure the rub adheres well to the meat.

3. Place venison in a large plastic bag or container along with any excess rub and seal tightly. Place in fridge and let cure overnight or up to 2 days.

4. Preheat oven to 200F. Remove venison from the fridge and place on a roasting rack. Roast in the middle of the oven until a meat thermometer inserted in the thickest part of the roast reaches 115F. Turn on the broiler to give the meat some colour, but remove from oven once the internal temperature reaches 120F for medium rare. Let rest for 15-30 minutes.

5. On a clean cutting board, slice venison thin on a bias. Garnish and serve.

Wild deer hunted and dressed in Missouri: