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No-Knead Chewy Crusty Cinnamon Raisin Bread

No-Knead Chewy Crusty Cinnamon Raisin Bread 3 cups of all-purpose flour 1 cup of raisins ½ teaspoon of instant yeast 2 tablespoons of granulated sugar 1 teaspoon of ground cinnamon 1 teaspoon of salt 1¾ cup of water Cinnamon Raisin Filling: ¼ cup of raisins 2 tablespoons of granulated sugar ½ tablespoon of ground cinnamon Pinch of salt Instructions: In a large mixing bowl, combine the flour, raisins, yeast, sugar, ground cinnamon, and salt. Add the water and stir until sticky shaggy dough forms. Cover with plastic wrap and let rest for 12-14 hours at room temperature. The dough is ready when you see small bubbles all over the surface. In a small bowl, mix the raisins, sugar, ground cinnamon,

Italian Meatball Sandwiches with Burrata & Arugula Sauce

Italian Meatball Sandwiches with Burrata & Arugula Sauce Tomato Sauce: 2 tablespoons of extra virgin olive oil 1 large onion, diced 1 bell pepper, thinly sliced 3 cloves of garlic, minced 28-ounce can of San Marzano tomatoes, diced Meatballs: 1½ pounds of Italian chicken and/or pork sausages, casings removed 2 tablespoons of Parmigiano-Reggiano 1 tablespoons of milk 1 tablespoon of soy sauce 1 tablespoon of brown sugar Arugula Sauce: 2 cups packed arugula 5 garlic cloves 2 tablespoons of red wine vinegar ½ cup of extra virgin olive oil Kosher salt Ground black pepper 8 ounces of burrata cheese Soft pretzel rolls, or other soft rolls, split lengthwise from the top Instructions: Preheat the br

Pan Roasted Chicken Thighs with Browned Butter Lemon Pan Sauce

Pan Roasted Chicken Thighs with Browned Butter Lemon Pan Sauce 4 large boneless chicken thighs Kosher salt Freshly ground black pepper 2 tablespoons of grape seed oil 2 tablespoons of unsalted butter ¼ cup of onions, chopped 2 cloves of garlic, minced 1 lemon, deseeded and thinly sliced 2 tablespoons of chives, dried or fresh 2 tablespoons of soy sauce 2 tablespoons of mirin ½ cup of chicken stock, homemade or store-bought Instructions: Preheat oven to 425 degrees F. Pat the chicken dry with a paper towel and season each thigh with 4-finger pinches of salt and ground black pepper. In a large ovenproof skillet, heat the grape seed oil over medium-high heat. When the oil begins to smoke, add t

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