Yum Cookist

03/11/2022

Easy Pork Bánh Mì
Ingredients
For the dồ chua

1/4 cup white vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 cup shredded carrots
1/4 cup shredded daikon
For the pork

2 tablespoons minced lemongrass
2 cloves garlic, minced
1 shallot, minced
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
10 ounces pork tenderloin, thinly sliced
1 tablespoon vegetable oil
For the sandwich

1 (12-inch) french baguette
1/4 cup mayonnaise
Maggi Seasoning, to taste
1/4 cup pâté (optional)
1 jalapeño, thinly sliced
6 to 8 sprigs cilantro, tender stems intact
Method
Make the dồ chua:
In a medium bowl, combine the vinegar, sugar, and salt, and stir until fully dissolved. Stir in the carrots and daikon and let sit for at least 30 minutes. You can also refrigerate it overnight—it’ll taste better the longer it pickles. This will last up to 4 weeks in the fridge.

Marinate the pork:
In a medium bowl, combine the lemongrass, garlic, shallot, sugar, soy sauce, fish sauce, and black pepper. Add the thinly sliced pork tenderloin and toss to coat. Let it marinate for at least 15 minutes or overnight in the fridge.

Preheat the oven to 325°F.
Cook the pork:
Heat the oil in a large cast iron or heavy-bottom skillet over medium-high heat. Add the marinated pork, laying them on the skillet in a single layer, and cook until no longer pink and slightly charred, about 5 minutes. You may need to cook them in batches. Transfer the cooked pork onto a large plate.

Note: This will create lots of smoke, so open your windows and turn on the kitchen vent!

Toast the baguette:
Slice the baguette in half lengthwise, but not all the way through, leaving the two sides attached. Open it up like a book and place it cut side up on a baking sheet. Toast it in the oven for 5 to 7 minutes until golden brown. Allow it to fully cool.

Assemble the sandwich:
When the bread is cool to the touch, pull out some of the inside of the bread with your fingers to make room for the filling.

Spread mayonnaise on both sides and sprinkle 2 or 3 dashes of Maggi Seasoning. Spread the pâté on the bottom half only. Top it with the cooked pork, the do chua (drain the pickling liquid so the bread doesn’t get soggy), jalapeños, and cilantro.

Serve:
Slice in half crosswise and enjoy!

03/11/2022

Rösti with All the Fixings
Ingredients
For the rösti

2 1/2 pounds Yukon gold potatoes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup extra virgin olive oil, divided
Ideas for fixings

2 scallions, white and light green parts thinly sliced
Fried, poached, or soft boiled eggs
Crème fraîche, sour cream, or Greek yogurt
Applesauce
Smoked salmon
Sliced avocado
Thinly sliced ham or prosciutto
Grated gruyere or other firm cheese
Goat cheese, feta, or other soft cheese
Minced fresh chives, dill, basil, parsley, or mint
Cooked and crumbled bacon
Sauerkraut, pickled vegetables, cornichons, or kimchi
Bratwursts or breakfast sausages
Hot sauce, Sriracha, or chili crisp
Method
Cook the potatoes:
In a medium saucepan, add the potatoes and cover by 1/2 inch with water. Bring to a boil over high heat and cook until you can slide a paring knife into the center with some resistance, but no crunchiness. This will take about 9 minutes from when the water begins to boil; the cook time depend on the size of the potatoes.

Drain the potatoes into a colander set in the sink, place them in a large bowl, and refrigerate until cool enough to handle. You can speed this up by chilling in the freezer, but keep a close watch, since you don’t want them to freeze. You can do this step a day ahead.

Grate the potatoes:
Grate the potatoes right into the bowl using the large holes of a box grater. The peel will slough off as you go and can be discarded. Gently toss with salt and black pepper.

Cook the rösti:
Heat a 10-inch cast iron or non-stick skillet over medium-high heat. If you don’t have a skillet of this size, don’t worry. Your rösti will either be a little bigger or a little smaller. That’s okay!

Add 1 tablespoon butter and 2 tablespoons olive oil. When the butter melts and the fat spatters vigorously when you flick water into the pan, it’s ready.

Use your hands to evenly distribute the potatoes across the surface of the skillet. Use the back of a spatula to press the potatoes down firmly. Nudge the edges inward so it’s just a touch away from the side of the skillet. Drizzle about 1 tablespoon of olive oil around the circumference of the rösti. These steps will help the rösti hold together and release from the skillet when flipped.

Brown the rösti until the bottom is golden brown, 6 to 8 minutes. Use the spatula to gently take a peek underneath to see if it’s nice and brown. Press the rosti firmly across the top and around the edges again. It should look like a large, tidy disk.

Flip the rösti:
Find a plate that is about the size of the rösti. Rub a little olive oil to coat the surface of the plate and lay it face down on top of the rösti. Hold the plate in place as you lift and flip the skillet, inverting the rösti onto the plate.

Return the skillet to the stove still over medium-high heat. Add the remaining 1 tablespoon each of butter and oil. When it’s melted and hot, carefully slide the rösti back into the skillet. Press it back into place with the spatula if needed. Continue to cook until golden brown on the second side, another 6 to 8 minutes. Remove from heat. Scatter the scallions over the top.

03/11/2022

Pepperoni Rolls
Ingredients
1/4 cup warm water
1 (.25-ounce) package (2 1/4 teaspoons) active dry yeast
3 1/2 cups (451g) all-purpose flour, divided, plus more if needed
1 teaspoon salt
8 tablespoons (113g) unsalted butter, divided
2 tablespoons honey
3/4 cup buttermilk
1 large large egg
8 to 9 ounces (about 144 slices) thinly sliced pepperoni
Method
Proof the yeast and measure the flour:
In a small bowl, place 1/4 cup warm water and sprinkle the yeast over it. Let it sit until dissolved and creamy, about 5 minutes.

Meanwhile, in a large mixing bowl, combine 3 cups (387g) flour and salt.
Melt the butter, then add the milk, honey, and egg:
In a small saucepan, melt 4 tablespoons f the butter over medium-low heat. Whisk in the honey and buttermilk, and heat just until warm to the touch (do not boil). Remove from heat and whisk in the egg.

Make the dough:
Add the water and yeast mixture to the flour, along with the buttermilk mixture. Mix with a wooden spoon until the dough just comes together. At first it will be quite sticky. If needed, add the remaining 1/2 cup (64g) flour, bit by bit. Resist the temptation to add a lot of flour; you want a soft dough that’s still kneadable.

Transfer to a clean counter and gently knead by hand until smooth and supple, about 5 minutes. I don’t need to flour my counter—if the dough sticks, it needs more flour. Place the dough in a large, greased bowl, cover, and let rise on your counter until doubled in bulk, 1 to 2 hours.

Preheat the oven to 350°F:
Position racks in the upper and lower thirds and line two baking sheets with parchment.

Divide the dough and prep for baking:
Divide the dough into 12 equal pieces and let them rest on a lightly floured surface for 10 minutes.

Melt the remaining 4 tablespoons of butter. Divide the pepperoni into 12 roughly equal piles.

Form the rolls, then let them rise:
Take a piece of dough and pat it into a square roughly 4 to 5 inches across. Imperfection is totally acceptable here, and in fact slightly preferable. Shingle the pepperoni slices over the square, leaving a 1/4-inch border around the dough. Roll up the dough and firmly pinch the bottom seam to seal. Place it seam-side-down on the baking sheet. Repeat with the remaining dough. You’ll wind up with 6 rolls per sheet.

Brush the rolls with half of the melted butter. Cover each baking sheet with a clean dish towel and let rise for 30 minutes. The rolls will not puff up visibly.

Bake the rolls and serve:
Bake until lightly browned, 30 to 40 minutes, rotating the sheets from top to bottom and back to front halfway through baking. Immediately after removing from the oven, brush with the remaining butter—you may need to rewarm the butter slightly before brushing.

Serve warm or at room temperature. Keep the cooled rolls at room temperature in a tightly sealed plastic bag or wrapped in plastic wrap for up to 3 days.

To freeze the baked rolls, cool completely. Wrap each roll in plastic wrap, then in foil, and then pop the individually wrapped rolls in a zip top storage bag. Freeze for up to 1 month. Thaw on the counter and, for the best eating experience, warm in a microwave for 15 to 30 seconds before eating.

03/11/2022

Strawberry Eton Mess
Ingredients
1/4 cup sliced almonds
1 pint strawberries, hulled and sliced
1 tablespoon strawberry jam
2 ounces store-bought meringues (broken into pieces, totaling roughly 3 cups)
For the whipped cream

1 cup heavy cream
1/2 teaspoon vanilla
Method
Toast the almonds:
Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until fragrant and golden. Cool the almonds on the baking sheet.

If you don’t want to turn on the oven, toast the almonds in a dry skillet (no oil) over medium heat. Stir constantly for 4 to 5 minutes, or until the nuts are lightly browned. Immediately transfer them to a plate to cool, since they can easily burn if you don’t watch them.

Crush half the strawberries with the jam:
Set aside some strawberry slices to garnish the finished dessert with.

In a medium bowl, toss half the strawberries with the jam. Using a potato masher or a fork, crush them coarsely. Let sit while you whip the cream.

Set the other half of the strawberries aside—everything will be mixed into the whipped cream.
Whip the cream, but not too firmly:
In a mixer bowl, combine the cream and vanilla. Beat until soft peaks begin to form. Once the cream is thickened halfway, use a wire whisk to beat it by hand to the desired consistency. The cream should be thickened but still soft and loose.

Fold the berries into the cream:
Add the crushed strawberries and the sliced strawberries to the bowl of cream and mix to swirl them in.

Assemble the Eton mess and serve:
In the bottom of 4 (8-ounce) serving glasses or bowls, place a spoonful of the strawberries and cream mixture. Top with a spoonful of broken meringue pieces. Continue to layer the strawberries and cream and the broken meringues into the dishes.

Top with toasted almonds and reserved strawberry slices and serve.

03/11/2022

Cheeseburger Empanadas
Ingredients
2 tablespoons canola oil, divided
1 green bell pepper, seeded and diced
1 Spanish onion, finely diced
6 cloves garlic, minced
1 1/2 teaspoons kosher salt, divided
Freshly ground black pepper, to taste
1 pound ground beef (preferably 80/20 lean to fat ratio)
2 tablespoons recaito or sofrito (homemade or store-bought)
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
2 teaspoons paprika
1 tablespoon dried oregano
1 packet sazòn con achiote
1 tablespoon tomato paste
2 (14-ounce) packages Goya discos empanada dough for frying, thawed
10 ounces mild cheddar cheese, shredded
For frying

1 1/2 cups canola oil
Dipping sauces for serving

Sour cream
Thousand island dressing
Barbeque sauce
Chimichurri
Method
Cook the aromatics:
In a large skillet over medium-high heat, warm the oil. Add the bell peppers and onions and cook, stirring occasionally until softened, about 4 minutes. Season with 1/2 teaspoon of the salt and black pepper to taste. Add the garlic and cook until fragrant, 30 seconds to 1 minute.

Cook the ground beef:
Add 1 tablespoon of the oil and the ground beef into the skillet. Using a wooden spoon, break the meat into crumbles. Add the sofrito and season the ground beef with the garlic powder, onion powder, cumin, paprika, dried oregano, sazòn con achiote, plus the remaining 1 teaspoon of salt and a few cracks of black pepper. Cook, stirring occasionally, until browned and the meat is cooked through, about 7 minutes. Carefully drain off any excess grease from the pan. Add the tomato paste and stir until all of the ground beef is fully coated. Cook for an additional minute.

Let the filling cool:
Remove the cooked filling from the heat and let cool, about 30 minutes. You don’t want the meat to be piping hot or your empanada dough will start to go haywire, but warm or room temperature is totally fine.

Assemble the empanadas:
Line a sheet pan with parchment. Set aside.

Place one of the dough discs on a clean work surface. Add about 2 tablespoons of the cooled filling and 1 tablespoon of shredded cheese to the center, fold the dough into a half-moon, and crimp the edges with a fork to seal. Turn the empanada over and seal the other side using a fork (we want to make sure it’s super sealed so we don’t lose any of that yummy filling.)

Transfer the assembled empanada to the sheet pan lined with parchment. Repeat with the remaining filling and dough until all of the empanadas are assembled.

Fry the empanadas:
Line a plate with paper towels and keep it handy near your frying station.

In a large 10-inch skillet over medium heat, add 1 1/2 cups canola oil. Once the oil is hot (reaches 350°F), gently place 2 empanadas in the pan and fry until the dough is golden brown, 2-3 minutes per side. If the dough is darkening too quickly, adjust the heat so the empanadas can cook evenly.

Set empanadas on the paper towel-lined plate to drain any excess grease. Repeat with the remaining empanadas.

Serve:
Serve the empanadas immediately with your favorite burger dipping sauce, barbecue sauce, or crema.

Empanadas are best when made fresh, but if you happen to have leftovers, refrigerate in plastic wrap or in an airtight container for up to 5 days. Reheat in a preheated 400°F oven until warmed through, about 6 minutes.

03/11/2022

Rasta Pasta with Jerk Chicken
Ingredients
For the green seasoning

1 medium onion, roughly chopped
10 cloves garlic, peeled
1 small Scotch bonnet or habanero pepper
5 to 6 stems of thyme, leaves removed
3 tablespoons water
For the chicken

1 lime
1 pound boneless, skinless chicken tenderloins, sliced into 2-inch pieces
1 tablespoon hot jerk seasoning
1 heaping tablespoon green seasoning
1/2 teaspoon browning sauce (optional)
2 teaspoons neutral oil, like avocado or canola
For the pasta

8 ounces penne
4 teaspoons neutral oil, to cook chicken and vegetables
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
2 teaspoons fresh thyme, leaves removed
2 cups heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded Parmesan cheese
Method
Boil the water to cook the pasta:
Bring a large pot of water to boil. Add salt to the water to help flavor the pasta as it cooks. (1 tablespoon of salt for every 2 quarts of water.)

Make the green seasoning:
In a food processor add the onion, garlic, Scotch bonnet or habanero pepper, thyme, and water. Pulse until the texture is slightly smooth and thick.

Prep the chicken:
Put the chicken pieces into a large mixing bowl.

Roll the lime on the countertop to soften. Slice in half and squeeze the juice over the chicken. You can mix the lime halves with the chicken and leave it until you’re ready to rinse. Fill the bowl with water just until it covers the chicken. Using a wooden spoon or tongs, stir the chicken. Cover with plastic wrap and let it sit in the acidic water for 15-20 minutes.
Rinse the chicken and pat dry:
Gently drain the water out of the bowl. Fill the bowl of chicken with fresh cold water and gently drain again. Repeat this process twice to remove the lime and any slime the chicken might have. Pat chicken dry with paper towels.

Season and marinate the chicken:
Add the hot jerk seasoning, green seasoning, browning sauce, and oil to the bowl of chicken. Massage the seasoning into meat using your hands or tongs. Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for a minimum of 30 minutes or up to overnight.

Cook the pasta:
Once the water has come to a rolling boil, add the dry pasta and cook, uncovered for 7-8 minutes, stirring occasionally. Keep the heat at medium-high for a rolling boil. Drain pasta in a colander, add drained pasta back to the pot and drizzle in a little oil to keep from sticking while you make the sauce and cook the chicken.

Cook pasta according to package directions. Drain and set aside.

Cook the chicken:
Take the chicken out of the fridge, remove plastic wrap. In a deep non-stick skillet over medium heat, add 2 teaspoons of the oil. Using a pair of tongs place chicken in the pan, leaving excess marinade behind. Sauté about 10 minutes until the chicken is browned and the seasoning has dried onto the meat, turning the chicken occasionally. Chicken should read 165 degrees F if using a thermometer or juices should run clear when done. Remove from the pan and. Set aside.

Cook the vegetables:
Add a little more oil to the skillet.

Add 2 more teaspoons to the skillet. Add the peppers, onion, and garlic. Sauté until tender, but still crisp, about 5 minutes. The peppers should still retain their color and not look dull. If you pierce with a fork the pepper should still have some give to it. Add the chicken back into the pan with the vegetables and toss to combine.

Make the sauce:
Add the heavy cream, salt, black pepper, and paprika. Let the cream simmer for 5 minutes. You’ll know it’s simmering when small bubbles appear on the surface. Stir in the Parmesan cheese and cook for an additional 1 to 2 minutes until the cheese melts.

Remove from the heat and rest a bit, then serve:
Remove from the heat and let the pasta rest for 2 minutes so the pasta can absorb the flavors of the sauce. Serve hot!

Store leftover pasta in an airtight container with a lid in the fridge for up to 3 days. When reheating, I recommend not overheating because the cheese can melt too much and become oily.

03/11/2022

Plantain Frittata
Ingredients
3 large eggs
2 tablespoons plus 1 teaspoon olive oil, divided
1/2 red, green, yellow bell pepper, finely diced
3 scallions, thinly sliced
2 Roma tomatoes, small dice
1/2 cup baby spinach
1 teaspoon sea salt, divided
1 teaspoon black pepper, divided
2 small ripe yellow plantains, peeled and sliced into 1cm rounds
1 tablespoon fresh rosemary, minced
Dried red chile flakes, to serve
Method
Preheat the oven to 400°F
Beat the eggs:
Crack the eggs into a medium bowl and whisk until there are no egg whites visible and it begins to look a little frothy. Set aside.

Cook the vegetables:
Add 2 tablespoons of olive oil to a cast-iron pan over medium heat. Add the bell peppers, scallions, and tomatoes. Cook, until the peppers become brighter in color and the scallions become slightly softened, 1 to 2 minutes.

Add the spinach to the pan and cook, stirring occasionally, until it has wilted, about 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Assemble the frittata:
Pour the whisked eggs into the pan over the vegetables. Layer the plantains over the eggs in a circular pattern until the pan is entirely filled.
Drizzle with olive oil:
Drizzle the remaining olive oil (about a teaspoon), over the top of the plantains. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh rosemary.
Bake the frittata:
Bake frittata for 15 minutes. Once its fully cooked, you will notice that the frittata will have risen, the plantains will be golden brown and slightly crispy.
Serve:
Cut the frittata into quarters and serve 2 quarters per person. Sprinkle a pinch of chili flakes (optional) and serve alongside your favorite salad.

03/11/2022

Homemade Za’atar
Ingredients
2 tablespoons raw sesame seeds
4 packed tablespoons dried za’atar leaves, or 2 tablespoons ground za’atar
2 tablespoons ground sumac
1/2 teaspoon salt
Method
Toast the sesame seeds:
Add the sesame seeds into a small skillet. Set it over medium-high heat and toast them for 3 to 5 minutes, stirring occasionally to make sure the seeds do not burn, until they are golden brown, glisten, and occasionally pop. Transfer the toasted sesame seeds into a bowl to cool down for about 5 minutes.

Grind the za’atar:
Grind the za’atar leaves into a fine powder using a mortar and pestle or spice grinder.
Add the remaining ingredients:
Add the sumac, toasted sesame seeds, and salt to the mortar or spice grinder. If using a mortar and pestle, grind for about 2 minutes to lightly crush and release the aromatic oils in the sesame seeds.

If using a spice grinder, pulse it a few times. The sesame seeds should mostly remain whole. You are simply trying to release some oils and bring out the nutty aroma, not finely grind them.
Store the za’atar:
Transfer the za’atar seasoning into an airtight container and store it in your dry pantry for up to 1 month or in the fridge for up to 3 months. I hope you find yourself sprinkling it on everything!

24/08/2022

15/07/2022

Methods of serving, painting and decorating dishes

15/07/2022

Now let's see some real chef's tattoos