commit 90b220334052427e349738387b4fd1a7f62d1ac0 Author: Evan Scherrer Date: Sat Sep 19 13:56:40 2026 -0500 add a few recipes diff --git a/recipes/chocolate-pudding-custard.md b/recipes/chocolate-pudding-custard.md new file mode 100644 index 0000000..13a1b38 --- /dev/null +++ b/recipes/chocolate-pudding-custard.md @@ -0,0 +1,24 @@ +# Sherry Yard's Milk Chocolate Custard (Pudding) +**From Chris Bardeloza, modified slightly by Evan** + +## Ingredients +### Custard Base +- 2 cups heavy cream +- ½ cup whole milk +- 6 oz high-quality chocolate (60% cacao), finely chopped +- 5 large egg yolks +- ⅓ cup granulated sugar +- 1 tsp vanilla extract +- pinch salt + +### Optional toppings +- whipped cream +- chocolate wafer crumbs (for "dirt") +- shaved chocolate +- caramelized parsnips with Sherry Vinegar for a unique twist + +## Instructions +1. Heat cream and milk in a saucepan until simmering. Pour over the chopped chocolate and let sit for 2 minutes before whisking smooth. +2. In a separate bowl, whisk yolks, sugar, vanilla, and salt. Slowly stream the hot chocolate-milk mixture into the yolks, whisking constantly to avoid curdling. +3. Strain through a fine-mesh sieve. Pour into 4-oz mason jars and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 25-30 minutes until the centers are set but slightly jiggly. +4. Let cool to room temperature, then refrigerate for at least 2 hours before serving. diff --git a/recipes/creme-brulee.md b/recipes/creme-brulee.md new file mode 100644 index 0000000..002741e --- /dev/null +++ b/recipes/creme-brulee.md @@ -0,0 +1,23 @@ +--- +note: replace all "Creme Brulee" with properly accented ones and (maybe) fractions with unicode chars +--- +# Creme Brulee +**By Evan Scherrer** + +A smooth, creamy custard dessert topped by a layer of caramelized sugar. + +## Ingredients +- 2 cups heavy cream +- 4 egg yolks +- 1 vanilla bean, sliced lengthwise +- 1 tsp high-quality vanilla extract +- 1/8 tsp (?) salt +- 1/3 - 1/2 cup (?) granulated sugar +- Granulated sugar, for caramelizing + +## Instructions +1. Heat cream in a saucepan over medium-low heat until steaming. Add vanilla bean, scraping seeds into the pan, and let steep for at least 10 minutes (todo: can you add alcohol to help extract here? it should all boil off before we serve). Remove from heat and add vanilla extract. +2. In a separate bowl, gently whisk egg yolks, sugar, and salt together. Slowly stream the cream mixture into the yolks, whisking constantly to avoid curdling. +3. Strain through a fine-mesh sieve back into the saucepan, and heat gently until steaming again. +4. Pour into 4-oz mason jars with 1/4" - 1/2" headroom and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 20(?) minutes until the centers are set but slightly jiggly. +5. Let cool to room temperature, then refrigerate for at least 2 hours before serving. diff --git a/recipes/red-beans-and-rice.md b/recipes/red-beans-and-rice.md new file mode 100644 index 0000000..f5df959 --- /dev/null +++ b/recipes/red-beans-and-rice.md @@ -0,0 +1,24 @@ +# Red Beans & Rice +## Ingredients +* red beans +* bacon +* andouille sausage +* onion, chopped fine +* celery, "" +* red bell pepper, "" +* garlic, minced +* thyme +* paprika +* black pepper +* cayenne pepper +* chicken stock +* bay leaf +* red wine vinegar +* salt, to taste + +## Instructions +1. Soak red beans overnight. +2. In a heavy-bottomed pan, cook bacon and andouille on medium-low heat until browned and fat is rendered. Remove from the pan and set aside. +3. Cook onion, celery, and bell pepper until translucent. Add garlic, thyme, paprika, black & cayenne peppers and bloom for a few minutes until fragrant. Add a strong pinch of salt. +4. Deglaze pan with homemade chicken stock, bring to a low boil, add bay leaf and vinegar, and cook beans until creamy. +5. Add andouille and bacon. Remove some beans, mash, and stir back in to thicken (todo: figure out a roux or gumbo file). diff --git a/recipes/tomato-meat-sauce.md b/recipes/tomato-meat-sauce.md new file mode 100644 index 0000000..91f2e82 --- /dev/null +++ b/recipes/tomato-meat-sauce.md @@ -0,0 +1,17 @@ +# Tomato Meat Sauce +## Ingredients +* 1/2 - 1 lb ground turkey, beef, or italian sausage +* 1/2 large onion, finely diced +* 3-6 cloves garlic, minced +* 1/4 tsp. crushed red pepper flakes +* 1 28-oz can crushed tomatoes +* 1 14-oz can diced tomatoes +* 1/8 cup vodka (optional) +* 12-16 fresh basil leaves, sliced finely +* salt and pepper, to taste + +## Instructions +1. Preheat a large skillet on high heat. Brown ground meat, remove from the pan, and set aside. +2. Lower heat to medium, add onion, and saute for ~2-3 minutes. Add red pepper flakes and garlic; cook until onions are translucent. +3. Add all tomatoes and some salt, scraping the bottom of the pan to release fond. Add meat and bring sauce to a simmer. +4. Stir in vodka and cook for 15-45 minutes; reduce until there's no more liquid pooling in the sauce. Add more salt, basil, and pepper to taste.