Tuna rice bowl- Tekka Don

Tuna rice bowl- Tekka Don


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Tuna rice bowl- Tekka Don
This dish is all about finding sushi-grade tuna. The rest is pretty simple. The recipe is inspired by Morimoto and short-grain. Tekka Don on Happensatthebean.Com
Prep Time 10 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Combine soy sauce, mirin, sesame oil and sugar in a medium bowl and stir until dissolved. Add tuna and avocado to bowl, toss well and set aside to marinate for a few minutes, no longer than 5 minutes.
  2. Divide rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving sauce behind. Then drizzle sauce over tuna and avocado. Add sliced scallions and sesame and serve.

Pancakes

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Pancakes
Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place all the dry ingredients into a large bowl and whisk to combine.
  2. In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
  3. Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
  4. Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
  5. Serve hot, top with butter and real maple syrup.

Sweet Potato Pie

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Sweet Potato Pie
There are many different sweet potato pie recipes around. All are good, some are heavier than others. This recipe makes a light-textured pie, not too sweet with a nice spice(fresh ginger) flavor. The sweetness is not solely based on added sugars. Roasting sweet potatoes at 350F or lower brings out the natural sugars. Sweet Potato Pie on happensatthebean.com
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350F. Pierce sweet potatoes with a fork several times. Place on foil-lined baking sheet. Bake for 60 minutes or until very tender.
  2. Cool, peel and puree in a stand mixer with whisk attachment . Add eggs & yokes to bowl whisk until combined. Add sugar, salt, cinnamon, ginger, nutmeg, vanilla and evaporated milk whisk until smooth.
  3. Pour mixture into prepared pie crust, bake for 1 hour until crush is baked and filling is set.
  4. Remove from oven and let cool completely until the middle is firmly set. Refrigerate until ready to serve. Can serve warm, the fridge for a adds few hours creates a denser, creamier texture.

Coleslaw

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Coleslaw
Coleslaw when made well is great. Its cool, crisp, fresh and sweet. Unfortunately most coleslaw dressed in mayonnaise or sour cream usually falls short. Slices of cabbage soaking in a sloppy dish with not a lot of flavor. Similar to salting a chicken to draw out moisture. Cabbage reacts in a similar manner when salted, except it needs less time. This coleslaw keeps a crisp bite long after it has been dressed.
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Instructions
  1. Shred cabbage in a food processor, place in a colander over sink or a large bowl, add kosher salt to cabbage mix with your hand. Let it sit in a colander for 1- 2 hours. Rinse well with water and dry or place in a salad spinner.
  2. While cabbage is draining, shred sweet onion and peppers in food processor.
  3. Combine cabbage, peppers and onion in a large bowl. In a separate smaller bowl combine; vinegar, sugar, vegetable oil, dry mustard and celery seeds(if using) and whisk well.
  4. Add dressing to cabbage and mix well. Cover and refrigerate for a least 2 hours before serving.
  5. This slaw works wonderfully on a pulled pork sandwich.

Flourless Chocolate Cake

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Chocolate Cake
This recipe only has four ingredients; butter, chocolate, eggs and sugar. Maybe that’s why it’s creator David Lebovitz coined it “Chocolate idiot cake.” This flourless cake yields an almost ganache fudge pudding texture.
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 350F degrees. Lightly butter a 9 inch round cake pan and line the bottom with parchment paper. Place in freezer.
  2. In a large heatproof bowl, combine butter and chocolate. Set bowl over a pot of simmering water. Whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat.
  3. In a medium bowl, whisk eggs and sugar, then whisk in the melted chocolate and Cointreau(if using)mixture intil combined.
  4. Scrape the batter into the prepared pan. Place the pan in a larger baking pan, and cover the top of the cake pan with heavy foil. Pour very warm water to the baking pan to come halfway up the sides of the cake pan, and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cake has set. Bake until the cake appears to be set and your finger comes away clean after gently touching the center. Remove cake from water bath and let cook completely at least 2 hours. Once cool, refrigerate for 2 more hours.
  5. To unmold, run a small knife around side of cake to help loosen. Invert the cake onto a plate, peel off parchment paper, then invert again onto a serving platter.
  6. Using a fine sieve, dust with confessionary sugar, if desired.
  7. Can be refrigerated for 4-5 days.

Double Chocolate Chip Cookies

Levain Bakery, is run by two women, Connie McDonald and Pam Weekes they produce some of the best brioche, bread and cookies New York has ever seen. I have read countess post, stories and articles claiming to have broken the Levain code. Maybe I have not tried to correct ones, but none measure up. These are not a copy; these are the closest version that remind me of Levain. 

I am extremely thankful I have tried to imitate this cookie. For the simple reason it has made me a better baker. One example, I always let my cookie dough rest overnight in the fridge in plastic wrap. Taste test after taste test the rested dough is better. My freezer always contains at least two different types of frozen cookie dough. This makes for easy fresh out of the oven cookies with basically zero prep and no cleanup.

 ***Note; The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.

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Double Chocolate Chip Cookies
These cookies are rich and decadent. If you’re a lover of chocolate, this is for you.
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Course Dessert
Cook Time 10-12 Minutes
Passive Time Overnight
Servings
People
Ingredients
Instructions
  1. Using a cheese grater, grate the frozen butter into your mixing bowl. Add the two sugars and cream over medium speed. Once creamed, using a spatula push sugar mixture down into bowl. Add one egg at a time and mix until combined.
  2. Add cocoa, flours, cornstarch, baking soda and salt mix until combined. This dough is heavy and dense. Mix in chips or chunks and rest 24 hours/ at least overnight in fridge.
  3. This recipe makes 12 large cookies. Cut the dough in half and divide that half six times. Shape dough into large rounds place on large cookie sheet leaving 4 inches space on top of parchment paper. If making 12 cookies, bake in two batches.
  4. Bake for 10-14 minutes, until lightly browned. Remove and rest 20 minutes until cool.
Recipe Notes

The first time you make these cookies, bake one cookie(1/12 of dough)at 400F for 10-14 minutes and let it rest. Depending on how your oven is calibrated will determine on the temperature. For example, after your first attempt of the cookie is under cooked, more the oven temperature up 15 degrees. This is not a cookie you want to cook for 20 plus minutes.  

Devil’s Food Chocolate Ice Cream


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Chocolate ice cream
This is a decadent dessert for those who love dark chocolate. Stella Parks chocolate ice cream takes an unfamiliar path to deliver greatness. It’s dark, rich, chewy and dense.
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Instructions
  1. Whisk egg yolks, milk, sugar and salt in a large stainless steel sauce pan over low heat, stir gently for 5 minutes. Increase heat to medium and stir until custard is thickened and steaming. Strain thru a fine-mesh sieve into a large bowl.
  2. To make the chocolate sauce, whisk sugar & cocoa in the same pot, add chopped chocolate and heavy cream. Bring to a boil over medium heat, whisking constantly until sugar has dissolved and mixtures bubbling. Strain into custard, add vanilla and Cointreau. Mix well.
  3. Place bowl with custard in a large bowl, filled with ice and cold water to create a ice bath. Chill for 30-45 minutes. Place smaller bowl with custard into fridge until cold and thick, 4-6 hours.
  4. Make ice cream according to manufacturers instructions.
  5. Place ice cream in a quart container. Place a sheet of plastic wrap over ice cream prior to placing top. Helps prevent freezer burn.
  6. Freezer for 12 hours.

Key Lime Pie

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Key Lime Pie
Tart and a little sweet, rich and creamy, with a graham cracker crust. Fresh key lime juice, egg yolks and condensed milk are the foundation for this refreshing dessert.
Prep Time 25 Minutes
Cook Time 20 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Graham Cracker Crust
Filling
Prep Time 25 Minutes
Cook Time 20 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Graham Cracker Crust
Filling
Instructions
Crust
  1. Preheat over to 350F. Butter a 9-inch pie pan. Place graham crackers in a food process(or large plastic bag, seal crush with pan or rolling pin). Add the melted butter and sugar pulse or stir until combined.
  2. Press mixture into bottom on pan and up side forming a straight line. Bake of 8-10 minutes, until set and golden. Remove, set on wire rack to cool. Leave oven on.
Filling
  1. Using the wire attachment of your standing or hand held mixer, beat egg yolks and lime zest on high until fluffy 4-5 minutes. Slowly add the condensed milk and continue to beat until thick, 3-4 more minutes. Lower speed of mixer and slowly add lime juice, mix until just combined.
  2. Pour mixture into crust, bake do 10-12 minutes until fillings set. Cool on wire rack, until cool then refrigerate 8 hours or overnight. Place in freezer 15-20 prior to serving.
Whipped Cream
  1. Whip cream and confectioners sugar with wire attachment or by hand, until stiff.

Chocolate Chip Cookies

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Chocolate Chip Cookies
During my quest to make a memorable chocolate chip cookie one thing became clear. A simple way to improve cookie recipes, resting the dough for at least 24 hours prior to baking. Resting the dough results in a firm dough ultimately a chewier cookie. The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Instructions
  1. In a medium bowl sift flour, baking soda and salt.
  2. If using a stand mixer attach the paddle(or by hand)beat granulated sugar, brown sugar and butter, until combined. It should be lumpy.
  3. Beat in eggs and yoke one at a time until combined.
  4. Combine flour mixture followed by chocolate chips until just combined.
  5. Spread out a 18 X 18 inch piece of plastic wrap. Place dough on plastic and wrap into one large log. Wrap and refrigerate for 24 hours.
  6. When ready to bake, prehover to 400F. divide dough into quarters, each quarter makes 5-6 cookies. Roll into balls place 2-3 inches apart on top of parchment paper on a baking sheet.
  7. Cook for 12-15 minutes, until brown on the edges. Let cool for 15 minutes, enjoy.
  8. Divide log if desired, will keep for 3-5 days in fridge and 3 months in freezer.

Roasted Beets

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Roasted Beets
Beets are a simple and easy vegetable to prepare. My Great Aunts often roasted vegetables in the oven. Asparagus, green beans, sweet potatoes, turnips and carrots to name a few. Not sure why, unfortunately I never asked the question. Collard greens and string beans (with some pork parts of course) are the only vegetables I recall boiling on the stove. Roasted beets have an earthy sugary flavor as opposed to the anemic limp taste of a boiled beet. This dish was a stable on Nuber Ave's table.
Prep Time 15 minutes
Cook Time 1:30 hours
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 1:30 hours
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 375 F. Wash the beets and trim greens(the green parts can be sautéed) leaving a 1/2 inch of stem. Place a large piece of aluminum foil toss 2 tablespoons of the oil, a little kosher salt a little pepper.
  2. Place the foil on a baking sheet and foil like a little boat. Run the foil under a slow running faucet adding a few tablespoons of water. Seal the edges of the foil well and roast on the small baking pan for 1 1/2 hours, or until tender. a small knife should pierce with no resistance.
  3. Unwrap with care, let beets sit until cook enough to handle. I often use rubber gloves or paper towels to peel once cool, beets will stain your hands pretty well.  Once peeled, the stem usually falls off with a little effort, or you can use a knife.
  4. Cut in half, quarters or eighths place in a bowl with red onion slices, remaining olive oil, vinegar a little salt and pepper and the OJ or lemon juice. Toss to combine and let sit for an hour. If using hours or days later, place in fridge bring to room temperature about 30 minutes before serving and check flavor, may need a little more salt, pepper or acid.
Recipe Notes

May also need a touch more olive oil.