Author: David

Bacon Yorkshire Pudding

6 ounces bacon slices (about 7 slices), cut into 1-inch pieces 2 tablespoons (about) butter, melted 1 1/2 cups all purpose flour 3 tablespoons chopped fresh sage, divided 1 teaspoon coarse kosher salt 1 1/2 cups whole milk 3 large eggs Place rack in center of oven and preheat to 450°F. Sauté bacon in large… Continue reading Bacon Yorkshire Pudding

Fudge Pecan Brownies

Nonstick vegetable oil spray 5 ounces plus 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (11/2 sticks) unsalted butter 2 ounces unsweetened chocolate, chopped 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup all purpose flour 1 cup chopped pecans 1 cup (6 ounces) semisweet chocolate… Continue reading Fudge Pecan Brownies

Cajun Spareribs

1 (3 1/2- to 4-lb) rack of pork spareribs 1/4 cup Cajun seasoning 1 large lemon 1 cup ketchup 1 stick (1/2 cup) unsalted butter, quartered 1/2 cup distilled white vinegar 1/2 cup Dijon mustard 1/2 cup mild honey 1/2 cup packed light brown sugar 5 tablespoons Tabasco 1 tablespoon salt 1 teaspoon finely chopped… Continue reading Cajun Spareribs

Soy Chicken Wings

4 lb chicken drummettes 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 3/4 cup balsamic vinegar 1/4 cup soy sauce 2 teaspoons sugar 1 tablespoon unsalted butter Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in… Continue reading Soy Chicken Wings

Lemon Roast Chicken

1 chicken 1.5 kg 1 lemon, halved 1 tbsp maldon salt or ½ tbsp table salt 20 g butter Olive oil   Preheat the oven to 425 F.  Make sure the chicken is at room temperature, remove any string or rubber bands.  Sit the chicken in a roasting tin, or on a rack in a… Continue reading Lemon Roast Chicken

Vodka Steak

700 g rump steak 1 tbsp maldon salt or ½ tbsp table salt 2 tbsp cracked pepper 3 tbsp minced parsley 2 tbsp fresh minced thyme 3 cloves garlic, crushed 80 ml vodka olive oil 100 ml beef stock 15 g butter   Combine the salt, pepper, parsley, thyme, garlic, vodka, and 60 ml of… Continue reading Vodka Steak

Creamed Spinach

2 lb spinach 75 g butter 1 tbsp olive oil 1 crushed garlic clove 2 tbsp cornstarch ¾ cup heavy cream 2 tbsp parmesan, grated   Place the spinach in a pan with just a sprinkle of water.  Saute until it wilts.  Remove to a colander.  Heat the butter and the oil in a pan… Continue reading Creamed Spinach

Pumpkin Cheesecake

250 g digestive cookies 1/4 tsp ground cinnamon 1/4 lb butter, softened 15 oz. canned pumpkin puree 750 g cream cheese 200 g sugar 6 eggs juice of half a lemon Combine the cookies, cinnamon, and butter in a food processor until it has a sand like texture. Press into the bottom of a springform pan… Continue reading Pumpkin Cheesecake

Strawberry Zabaglione

8 large egg yolks, at room temperature 3/4 cup dry marsala 1/2 cup sugar 1 pint strawberries, sliced Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low… Continue reading Strawberry Zabaglione