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Salted Toffee Pumpkin & Persimmon Tart

Salted Toffee Pumpkin & Persimmon Tart (Makes six 5-inch tarts or one 9-inch tart) Shortbread Crust: ½ cup (1 stick) of unsalted butter, room temperature ¼ cup of granulated sugar 1 cup of all-purpose flour 4-finger pinch of salt 1 tablespoon of cold water Filling: ¼ teaspoon of cream of tartar 1 cup of granulated sugar ½ cup of heavy cream ¾ teaspoon of salt ¼ cup of unsalted butter 1 cup of pumpkin puree 2 tablespoons of brown sugar 1 tablespoon of all-purpose flour 1 teaspoon of pure vanilla extract ½ teaspoon of ground cinnamon ½ teaspoon of ground nutmeg 3 large eggs 1 large persimmon, peeled and chopped into ¼-inch pieces Additional persimmon, thinly sliced for garnish, if preferred Wh

Santa Barbara Prawns with Brown Butter Panko & Pickled Jalapenos

Santa Barbara Prawns with Brown Butter Panko & Pickled Jalapenos ¼ cup of rice vinegar (or white vinegar) 2 tablespoons of soy sauce 2 tablespoons of filtered water 2 tablespoons of granulated sugar 2 jalapenos, thinly sliced 6 large whole prawns, split in half lengthwise 2 tablespoons of unsalted butter, melted Kosher salt Ground black pepper ¼ cup (1/2 stick) of unsalted butter 3 cloves of garlic, very finely minced or grated ¼ cup of panko breadcrumbs Instructions: Preheat oven to high broil. In a small bowl, whisk together the rice vinegar, soy sauce, water, and sugar until sugar has dissolved. Add the sliced jalapenos and let sit for 45-60 minutes. Lay shrimp cut side up on a baking she

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