Chicken katsu recipe

Ingredients

• 8 skinless, boneless chicken thighs (about 6 ounces each)


• Salt


• 1 cup all-purpose flour


• 3 large eggs, lightly beaten with 3 tablespoons of water


• 3 cups panko bread crumbs


• 3 cups vegetable oil


• Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving

How to Make It

Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.

Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.

Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It’s available in the Asian section of most supermarkets.

Fried apple pies

Ingredients

1 1/2 cups packed brown sugar

1 stick (8 tablespoons) salted butter

5 Granny Smith apples, peeled and diced

1/2 teaspoon vanilla

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

Juice of 1/2 lemon

1 tablespoon cornstarch

Two 16-ounce cans refrigerated flaky jumbo biscuits (8 biscuits per can)

4 cups vegetable oil, for frying

1/2 cup confectioners' sugar, for sprinkling onto finished pies

1 cup Cinnamon-Caramel Sauce, recipe follows, or store-bought caramel sauce

1 cup packed light brown sugar

3/4 cup half-and-half

4 tablespoons (1/2 stick) salted butter

2 pinches kosher salt

1 tablespoon vanilla

1 teaspoon ground cinnamon

Directions

1. Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.


2. To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.


3. Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.


4. When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.

Homemade brown gravy

How to make gravy from scratch 

• Melt your butter in a saucepan


• Add the flour and cook for 2 minutes making sure not to burn the mixture.


• Add in half a cup of beef broth and whisk as it thickens drastically.


• Add another half cup and whisk until the mixture starts to thin.


• Slowly whisk in the remaining of the broth.


• Add a splash of Worcestershire sauce, some better than bouillon and a pinch of pepper.


• Simmer the brown gravy for 3-4 minutes.


• Add in your splash of heavy cream


• Check your seasonings and serve.

Chocolate souffle recipe

Ingredients

• 1/3 cup sugar (granulated)


• 2 tablespoons sugar (granulated, for sprinkling)


• 5 ounces chocolate (bittersweet, chopped finely)


• 3 large egg yolks (room temperature)


• 6 large egg whites (room temperature)


• 1/16 teaspoon salt


• 2 tablespoons butter


• Garnish: powdered sugar or cocoa

Steps to Make It

Preheat oven to 375 F. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

Melt chocolate pieces in a metal bowl over barely simmering water, continuously stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium-high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 to 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.

Bread bowl recipe

Ingredients

• 2 tablespoons active dry yeast


• 3 cups warm water (110° to 115°)


• 2 tablespoons sugar


• 2 teaspoons salt


• 6-1/2 to 7-1/2 cups bread flour


• Cornmeal and sesame seeds, optional

Directions

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).


• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.


• Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool.


• Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/4-in. shell. Discard removed bread or save for another use, such as croutons.

Fruit dip recipes

1. The first method is to simply set the cream cheese out on the counter for 30 minutes to an hour in its original packaging. It shouldn’t be left out much longer than an hour.


2. The second method is a hot water bath. Fill a bowl with hot tap water and place the cream cheese, still wrapped in foil, in the bowl for 5-10 minutes to bring it to room temperature. If the foil has been opened, place the cream cheese in a resealable plastic bag before placing it in the water bath.


3. The third method is to soften it in the microwave. This is my least preferred method because it can melt and overcook. Most microwaves have a “soften” setting. If not, cut 8 ounces of cream cheese in cubes and microwave on high for 15-20 seconds. Stir. If not softened to the desired consistency, continue to microwave at 10 second increments until completely softened. This recipe makes approximately 2 cups of dip.

Baked chicken parmesan recipe

Ingredients

• 2 bunches broccolini


• 6 cloves peeled garlic , sliced thin


• 1 1/2 tbsp extra virgin olive oil


• kosher salt


• pinch red pepper flakes , optional