NY Times Spaghetti Carbonara

INGREDIENTS

•  Salt
• 2 large eggs and 2 large yolks, room temperature
• 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
• 1 ounce (about 1/3 packed cup) grated Parmesan
•  Coarsely ground black pepper
• 1 tablespoon olive oil
• 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
• 12 ounces spaghetti (about 3/4 box)

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  Nutritional Information

PREPARATION

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.

Butter Mochi

Butter Mochi Recipe - as seen on hawaiian airlines

Ingredients:

• 1 stick 4oz unsalted butter
• 1 ½ cups sugar
• 4 eggs at room temperature
• 1 lb. mochiko sweet rice flour 
• 1 tablespoon baking powder, sifted
• ¼ teaspoon salt
• 3 cups whole milk
• 1 can (15oz) coconut milk

Directions:

1. Preheat the oven to 325 degrees.
2. In a mixer with a paddle attachment, or hand mixer, mix butter and sugar together. Increase speed to medium and cream for 8 minutes. Butter and sugar should turn light colored, creamy, & fluffy.
3. Add eggs, one by one, then lower speed and add mochiko, baking powder and salt, incorporate.
4. Lastly, add milks, stopping briefly to scrape down sides of the bowl. 
5. Pour into a greased cake pan, and bake for 1 hr. Checking at the 45 minute mark by inserting a cake tester. Tester should come out moist but no raw clumps of batter attached. 
6. Let cool, preferably overnight, butter mochi is best after resting. 
7. ENJOY!

Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

★★★★★4.9 from 56 reviews

• Author: Katya @ Little Broken
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6-8 1x
• Category: Main
• Method: One-Pot
• Cuisine: American

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Description

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

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SCALE

Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion, about 1/2 large onion
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled + chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
• 4 cups water (or veggie stock)
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
• 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnish
• cayenne pepper, to serve, optional

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Instructions

1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
3. Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

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Notes

• To make it VEGAN: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one(affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2) , plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarifications, please ask in the comments below and I’ll be happy to answer.

Easy Danish Pastry Dough

Easy Danish Pastry Dough - Baking a Moment

Prep Time

40 mins

Chill Time

1 hr

Total Time

1 hr 40 mins

Have you ever wanted to make homemade Danish for a special breakfast or brunch? Start with my easy Danish Pastry Dough! I've broken the recipe down to be super-simple and there's even a video tutorial so you can follow along. You're moments away from the most butter-y, flaky, fruit-filled treat ever!

Course: Breakfast, Brunch

Cuisine: Danish

Keyword: Danish, Dough, how to make, Pastry

Servings: 18 pastries

Calories: 180 kcal

Ingredients

• 1 cup cold unsalted butter (2 sticks)
• 2 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/4 teaspoons kosher salt
• 2 teaspoons dry active yeast
• 1/2 cup milk
• 1/4 cup warm water (like a baby's bath)
• 1 large egg
• 1 teaspoon vanilla bean paste

Instructions

1. Cut a half a tablespoon of butter off the ends of each stick of butter, and set aside.
2. Cut each stick of butter in half, then cut each half stick lengthwise.
3. Line up 4 butter rectangles side by side on a sheet of lightly floured parchment.
4. Dust with flour, and fold the parchment up and over the butter.
5. Use a rolling pin to lightly pound/roll the butter to a thickness of about 1/4-inch.
6. Repeat with the remaining 4 butter rectangles.
7. Refrigerate the parchment-wrapped butter squares.
8. Place the flour, sugar, salt, and yeast in a large mixing bowl and stir to combine.
9. Cut in the reserved tablespoon of cold butter, rubbing between your fingertips to fully incorporate.
10. In a large liquid measure, stir the milk, water, egg, and vanilla together.
11. Add the liquid ingredients into the dry and stir together.
12. Knead the dough for approximately 7 minutes in a stand mixer fitted with the dough hook attachment.
13. Turn the dough out onto a lightly floured surface, and roll/pat into a rough rectangle shape. (Ideally, the short side of the rectangle should be about the same length as the long side of the butter square in step 2. The long side should be about 3x the length of the short side of the butter square.)
14. Place one of the butter squares in the center of the dough rectangle.
15. Fold one side of the dough over the butter, and top with the remaining butter square.
16. Fold the other side of the dough over the second butter square.
17. Pinch the sides of the dough together to encase the butter within the dough.
18. Roll the dough out to a thickness of about 1/2-inch, then fold the dough into thirds, like a letter. Repeat, two more times.
19. Wrap loosely with plastic wrap and refrigerate overnight (or for a minimum of 1 hour).

Recipe Notes

Click here to see how to shape, fill, and bake this dough: Blackberry Ginger Danish.