BakeAwayGirl

Cooper’s Hawk Gnocchi Carbonara Adapted from here 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Butter     2-1/8” thick slices of pancetta, cut into 1/4'” x 1” slices 20 oz. cooked Gnocchi, precooked and cooled 2 each garlic cloves, thinly sliced     1/2 cup white wine   1 cup fresh chicken stock    2½ cups heavy cream 8 oz. pulled cooked chicken (optional) 2 tablespoons  sage ½ cup peas 1/3 cup parmesan cheese Salt and pepper to taste Boil the gnocchi according to directions on package minus a minute or so (usually 2-3 minutes) and set aside. In a hot pan, add the oil and butter. When butter melts and turns slightly brown, add sliced pancetta. Toss until pancetta starts to brown.  Add Gnocchi and toss until gnocchi browns slightly.  Stir in garlic then remove mixture into a bowl. In the same pan, add wine and reduce by half.  Pour in chicken stock. Once reduced by half, add cream and bring to simmer.  Add g...

Pineapple Upside-Down Cake Adapted from here Topping: 4 tablespoons unsalted butter 1/2 cup packed light brown sugar 1 (8-ounce) can pineapple rings in pineapple juice Maraschino cherries Cake : 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 2 large eggs Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside. Melt 4 tablespoons unsalted butter and 1/2 cup packed light brown sugar in a small pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside. Whisk flour, baki...

 Cornbread Pudding ½ onion diced 2 tbsp butter Seasonings: kosher salt, ground black pepper, dried thyme and rosemary 1 15oz can creamed sweet corn ½ cup frozen corn 1 cup heavy cream 2 eggs ½ cup yellow cornmeal ½ cup shredded parmesan 2 cups cubed French or Italian bread Set oven to 350* Sweat the onions with the butter and seasonings in an oven-safe skillet until soft Combine all the other ingredients in a mixing bowl except the bread and stir until a well integrated batter forms Fold the bread into the batter until covered, then pour straight on top of the onions in the skillet Put the skillet in the oven for 40-50 minutes.  Cool for 5-10 minutes before serving

Cranberry Dipping Sauce 1 lb frozen cranberries (fresh works but needs to be cooked longer) 2 cups orange juice 3 cups ginger ale (no diet) 2 tbsp maple syrup 2 tbsp brown sugar Zest from 1 orange cut into very small pieces (no pith) Pinch of kosher salt Combine everything in a saucepan (nonreactive if you have it) and bring to a boil. Bring down heat and simmer for 30-45 minutes until reduced to about half volume Use either a blender or an immersion blender to puree until fully smooth 

Creamed Corn 20-24 oz frozen corn 1 cup heavy cream 1 cup milk (whole is best) 2 tbsp white sugar 1 tsp white pepper 1-2 heavy pinches of kosher salt Roux 2 tbsp butter 2 tbsp AP flour Mix these ingredients in a pot and bring to a boil, drop the heat and simmer for 5-7 minutes. Melt butter and mix in flour to form a thick paste.  Add to corn mixture and simmer for another 5 minutes  Remove from heat and serve 

 There was some playing with proportions but this was deeeeelicious and will try again. Beef & Broccoli Marinade 1.5 lbs steak, sliced thin (we used ribeye, can use flank) 1 tbsp cornstarch 1/2 tsp baking soda 1 tbsp oyster sauce 1 tsp soy sauce 1 tsp oil 1 tsp ginger 1 tsp garlic Sauce 1 cup chicken or beef broth 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp dark soy sauce 1 tsp sesame oil 2 tbsp brown sugar White pepper In the Pan 1 tsp ginger 1 tsp garlic 2 tbsp Shaoxing wine Cornstarch slurry to thicken Cut your steak against the grain. We purchased the pre-sliced ribeye from Costco. Cook broccoli. We spread it out on a cookie sheet and bake in the toaster oven at 350* for 18 minutes. Mix marinade into the sliced meat and set aside for 30+ minutes (the longer the better). Prepare your sauce by whisking all sauce ingredients into a mixing bowl. Set aside. In a large skillet or wok, heat oil until very hot. Add in your marinated meat and spread out to brown. Leave it alone to br...

 We've made this twice and done it differently each time. I liked the flavor better the first time but the texture better the second. Key difference is cooking the potatoes first, and that's a must. Using frozen potatoes is just too wet. Breakfast Casserole 1 lb bacon, cooked and diced 1 onion, diced 1 bell pepper, deseeded and diced 1 can green chiles 12 large eggs 1 cup milk 1 tbsp neutral oil 3 cups frozen diced potatoes 2 cups shredded cheese Salt, pepper, garlic powder, paprika to taste Cook bacon in preferred method. We prefer to bake it on a cookie sheet in the oven at 400* for 22 minutes. Dice cooked bacon. Set aside. Dice one onion. Deseed and dice one bell pepper.  In a large skillet, heat bacon fat or oil. Saute the onion and bell pepper, adding salt, pepper, and garlic to taste. Once vegetables are tender, set aside. In the same large skillet, heat oil. When oil is very hot, pour in frozen potatoes. Sprinkle salt, pepper, garlic powder, and paprika. Cook according ...

Red Enchilada Sauce 3 tbsp olive oil 3 tbsp flour 1 tbsp chili powder 1 tsp cumin 1 tsp garlic 1/4 tsp oregano 1/2 tsp salt 2 tbsp tomato paste 2 cups chicken broth 1 tsp apple cider vinegar Black pepper to taste Mix your spices and flour together in a small bowl. Make sure you have the tomato paste, chicken broth, and vinegar ready as well. In a medium size pot, heat the oil. You'll know it's ready if it sizzles when you sprinkle a tiny bit of the spice mixture. When the oil is hot, pour in the spice mixture, whisking constantly until it darkens just a bit (about 1 minute).  Whisk in tomato paste, then slowly add the chicken broth. Raise the heat to medium high and bring mixture to a simmer, whisking frequently. Cook for about 5 minutes or until the sauce has thickened. Remove from heat, pour in vinegar and add pepper as preferred. 

 Apple Pie Oatmeal 2 tbsp butter 2 apples, chopped 1-1/2 cup brown sugar 1 tbsp cinnamon 1/2 tsp clove 1/2 tsp nutmeg 2 cups old fashioned oats 2 cups milk (we prefer whole but any will work) 2 cups apple juice (you can use water) Chop apples. We usually leave the skin on but you can remove it. Melt butter in a large pot on the stove. Add apples, brown sugar, cinnamon, clove, and nutmeg. Stir occasionally and cook until apples are tender. Pour in oats, milk and juice. Mix well. Cook until the oats have reached the desired consistency, usually 3-5 minutes. They will look watery while the heat is still on so be careful not to over cook.