Month: May 2021

Tuna Macaroni Salad

classic american, dinner, pasta/grains

ingredients

  • 1 lb elbow macaroni
  • 2 5oz cans tuna, drained
  • 1/2 jar gherkin pickles, diced
  • 3 hard boiled eggs (or skip)
  • 1 cup mayonnaise
  • 2 tbsp sugar
  • 1 tsp salt, pepper

instructions

  1. Start a large pot of water to boil. As soon as it’s boiling, add noodles and cook. Strain with cold water so noodles are room temp/cold.
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  2. Drain and shred tuna. Dice pickles (and optional eggs). Mix together with mayonnaise, sugar, salt, and pepper.
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  3. Mix noodles into tuna mixture. Done!

Hawaiian Sloppy Joes

dinner, new american

ingredients

  • 1 pack brioche or Hawaiian buns
  • 1 lb ground beef
  • 1 pack bacon (8oz)
  • 1 medium onion, chopped
  • 5ish cloves garlic, minced
  • 1 8 oz. can crushed pineapple (in 100% juice) not drained
  • 1 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 1 tsp each chili powder, salt
  • 1/2 tsp each ground ginger, smoked paprika, pepper

instructions

  1. Cook bacon till crispy. (Find a good way to do this).
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  2. Mix together everything from pineapple down.
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  3. Heat oil in a large saucepan, cook for a few min, add beef and cook until cooked through, stirring often.
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  4. Add sauce and bring to a simmer. Reduce heat and simmer for 20 minutes. When done, crumble bacon into mixture and serve with toasted buns (and maybe cornbread too!).

Adapted from: https://carlsbadcravings.com/hawaiian-sloppy-joes

NY Times Fancy Pizza

bread, dinner, mediterranean

ingredients

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil

instructions

  1. Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
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  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
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  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
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  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
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  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
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  6. Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.

Tahini Chocolate Chip Cookies

dessert

ingredients

  • 1 cup plus 2 tablespoons (130 grams) all-purpose flour
  • ¾ teaspoon baking soda
  • a generous pinch of Maldon or other sea salt, plus more for sprinkling
  • 1 stick unsalted butter, at room temperature
  • ½ cup tahini, well stirred
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 (10- to 12-ounce) bag bittersweet or semisweet chocolate chunks, chopped, or chocolate chips (about 1 ¾ cups)
  • About ¼ cup white sesame seeds

instructions

  1. Mix the flour, baking soda, and salt together in a small bowl.Beat the butter, tahini, granulated sugar, and brown sugar on medium speed in an electric mixer or in a stand mixer fitted with the paddle attachment for about 3 minutes, until fluffy and fully incorporated, stopping and scraping down the sides of the bowl a few times as needed. Add the egg, egg yolk, and vanilla and mix for 1 minute more.
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  2. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Remove the bowl from the mixer and, using a rubber spatula, fold in the chocolate, being careful not to overmix. Cover the dough and refrigerate for at least 1 hour or up to overnight. (This might sound fussy, but the cookies are honestly better after the dough has had a chance to rest.)
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  3. Position two racks evenly in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
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  4. Scoop out a generous tablespoon of the dough, roll it into a ball, and place it on the prepared pan, making sure not to place the cookies too close together. Repeat with the remaining dough, dividing the cookies between the prepared pans. Lightly moisten your palm and gently push the cookies down to flatten them. Sprinkle with the sesame seeds and press them lightly to make sure they adhere to the dough.
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  5. Bake for 6 minutes, then rotate the pans 180 degrees and switch their positions from top to bottom and bottom to top. Bake for 6 to 8 minutes more, until the cookies are almost deep golden brown around the edges, but still somewhat pale in the center. Remove from the oven and sprinkle the cookies with the sea salt, gently pressing it into the cookies to adhere.
    Let the cookies cool for at least 5 minutes on a wire rack then serve slightly warm or at room temperature. Store in a tightly sealed container at room temperature for up to 2 days.
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  6. ORRRRRRR Spoon out four cookies, cook in the toaster oven on the cookie setting!

From: https://www.wbur.org/hereandnow/2020/02/13/rage-baking-book-kathy-gunst