Garlic Soup

• 2 tablespoons butter
  2 pounds onions (about 4 onions), chopped
  2 cups garlic cloves (about 4 large heads), chopped
  2 quarts chicken stock or broth
  1/2 loaf day-old French bread cubed
  1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf
  1 1/2 teaspoons kosher salt
  2 cups half-and-half
  1/4 teaspoon freshly ground black pepper
  Croutons, optional

• 1. Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.

  2. Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.

  3. Remove the bouquet garni and discard. Puree the soup with an immersion blender or in a blender or food processor (let the soup cool a bit before pureeing it in a blender or food processor and puree it in small batches so the steam doesn't force the lid off the top). Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.

  
  

Caesar Dressing

2 garlic cloves minced

1 tablespoon anchovy paste

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

1 Cup Best Foods mayonnaise

1/2 cup finely grated Parmigiana-Reggiano cheese

pinch of salt

freshly ground black pepper

Whisk all together and enjoy. 

Dumplings

2 C all purpose flour

4 teaspoons baking powder

4 teaspoons sugar

1 teaspoon salt

2 large eggs

1/2 cup buttermilk

1/4 cup butter, melted

S'mores Cookies

 

• 2 cups graham cracker crumbs)
• 2 tablespoons 

  granulated sugar

• 1/4 cup packed dark brown sugar
• 1/2 teaspoon 

  baking soda

• 1/8 teaspoon 

  salt

• 6 tablespoons butter softened
• 1 large egg, lightly beaten
• 1/2 teaspoon 

  vanilla extract

• 1/4 cup dark chocolate chips
• 1/4 cup mini marshmallows

Preheat oven to 350.  Mix all ingredients in a stand mixer and roll into balls.  Insert a marshmallow or two into the top of each ball as well as a couple of dark chocolate chips and flatten slightly.  Bake for about 14 minutes.  For a cookie that's not quite as soft, use a little less brown sugar and increase the granulated sugar.  

Scotchmallows - Chocolate Covered Caramel Marshmallows

Caramel

Butter an 8" x 8" glass dish or use parchment that has been buttered.  

1/2 C butter (unsalted splatters less)
1/2 C Sugar
1/2 C Brown Sugar
1/2 C Corn Syrup
1/2 C Sweetened Condensed Milk

1/8 tsp salt

3/4 tsp vanilla extract

Place butter into a microwave safe bowl and microwave until melted or soft.
Add both sugars, corn syrup and sweetened condensed milk.  Whisk until combined.  

Microwave on high for 6 minutes, stirring every 2 minutes.  

Remove from microwave and add vanilla and salt, whisk to combine.  

Pour into buttered pan.
Let cool, then cut.
Wrap in waxed paper.

Marshmallow

2 Tbsp unflavored gelatin powder
1/4 C cold water
2 C granulated sugar
1 C water
1 tsp vanilla
Dissolve the gelatin and 1/4 C cold water and let it bloom for about 10 mins
In a saucepan over low heat dissolve the sugar in 1 C water 

add the gelatin and stir until dissolved

Bring the mixture to a low boil and if you're using a candy thermometer it should be at thread stage – 230 degrees (or adjusted a little less for your altitude).

Remove from heat, pour into your mixer and start to beat (it might smell a little weird, but it's okay).

When it starts to turn white add the vanilla and beat until it is very thick and white.

When you stop the thick white ribbons of the mixture should fall back into the mixture and smooth out. 

If you beat too long it will be too dense. Pour over the caramels and let set. Once set, chill in the fridge for about 30 minutes.

This makes quite a bit of marshmallow so you can put any extra in another buttered dish.

Remove from fridge and cut into small squares.

Chocolate

12 oz Chocolate
1-2 Tbsp shortening or coconut oil
melt the chocolate and stir in the shortening
dip each caramel marshmallow square into the chocolate
Tap on the side of the bowl to remove excess, these can be dipped again after they are set

Place on parchment paper

Dip a fork in the chocolate and drizzle over the top of each in a back and forth motion.

Fried Rice

2 cups of Jasmine Rice
4 green onions

4 eggs 

Ham or Chinese Pork or Shrimp

1 Tablespoon Soy Sauce

1 Tablespoon Oyster Sauce

2 Tablespoons butter

Sesame Oil to taste

Cook the rice and refrigerate overnight.  

Mix eggs and cook at low heat in a large frying pan to make a thin layer.  Chop eggs when done and set aside. 

  

Slice green onions at a slight slant (prevents them from rolling off of the cutting board).

Chop Chinese pork or ham into small pieces.  If using shrimp, sauté them slightly in a little butter.  

Heat a pan to medium and add 2 tablespoons butter.  

Stir fry the rice in the hot pan and when done, add the eggs, pork ham or shrimp.  When heated through, add the oyster sauce and soy sauce and stir to combine.  Remove from heat and add the green onions.  Drizzle with sesame oil to taste.