Allison cooks

Recipe courtesy of:  https://www.girlgonegourmet.com/braised-short-rib-mushroom-sauce/ Ingredients: 1 tbsp  olive oil 1  pound boneless beef short ribs, seasoned with kosher salt 1/4 cup  unsalted butter 8 oz  whole cremini mushrooms, quartered 1  yellow onion, roughly chopped 4  cloves of garlic, roughly chopped 1 tsp  kosher salt 1/2 tsp  black pepper 2 tbsp  all-purpose flour 1 cup  canned crushed tomatoes 4  sprigs fresh parsley (see note) 10  sprigs fresh thyme 1 tbsp  roughly chopped fresh tarragon 2 cups  red wine (like pinot noir or cabernet sauvignon) 8 oz  pappardelle pasta (see note) Directions: Preheat oven to 350 degrees. Heat the olive oil in a large pot over medium heat. Brown the short ribs in the pot for about five minutes on each side. Remove them from the pan. Add the butter to the pot and once it’s melted add the mushrooms, onion, and garlic. Cook the vegetables for about ten minutes, sti...

Recipe courtesy of:  https://www.simplywhisked.com/tuna-poke/ Ingredients: 1/4 cup  soy sauce 1/2 tablespoon  rice vinegar 1 teaspoon  sesame oil 1/2 teaspoon  crushed red pepper flakes 1/4 cup  thinly sliced green onion 1 1/2  –  2  tablespoons sesame seeds 1  pound ahi tuna, cubed Directions: Combine all ingredients in a large  mixing bowl . Stir to coat the tuna with the sauce ingredients. Cover and let marinate for at least 30 minutes. Serve over rice and top with extra green onions and sesame seeds

Recipe courtesy of:  https://www.thespruceeats.com/chinese-mandarin-pancakes-694146 Ingredients: 2 cups  all-purpose flour 3/4 to 1 cup boiling water (as needed) 2 to 3 teaspoons  sesame oil  (or as needed) Directions: Gather the ingredients. In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms. Knead the warm dough  for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour. Cover the dough and let it rest for 30 minutes. Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form two balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough. Use a  pastry brush  to brush 1/4 to 1/2 teaspoon of sesame oil over the t...

Recipe courtesy of:  https://www.davidlebovitz.com/moules-frites-mussels-french-fries/  and  https://www.leftyspoon.com/2015/09/08/mussels-with-white-wine-and-bacon/  (merged the two recipes to my own liking) Ingredients: 4   tablespoons (60g)   unsalted or salted butter 1/2   cup (55g)   peeled and finely chopped shallots 6    garlic cloves,   peeled and finely chopped pinch   of salt 3   cups (750ml)   dry white wine 1/4   cup (15g)   chopped flat-leaf parsley 4   pounds (1.8kg)   mussels,   cleaned and debearded Several strips bacon 1 lemon, juiced Directions: 1)  In a large (8 to 10-quart) Dutch oven, render the bacon over medium low heat until it is crispy, about ten minutes. Remove the bacon to a paper towel-lined plate and discard the bacon fat or save it for another use. Chop bacon into small crumbles. 2) In same Dutch oven, melt the butter over medium heat. Add the shallots, garl...

Recipe courtesy of:  https://www.epicurious.com/recipes/food/views/broccoli-bagna-cauda-51217020 Ingredients: 2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces 2 tablespoons macadamia nut oil or fat of choice Kosher salt Kosher salt Freshly ground black pepper 6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced 1/4 cup extra-virgin olive oil 2 garlic cloves, minced 1/2 teaspoon red pepper flakes Finely grated zest and juice from 1 medium lemon Instructions: 1. Preheat the oven to 400°F with the rack in the middle position. 2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet. 3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time. 4. In the mean time, make ...

Recipe via:  https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe Ingredients: Kosher salt 1/2 teaspoon (4g) baking soda 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note) 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat Small handful picked rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced Instructions: Directions 1) Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2) Meanwhile, combine olive oil, duck fat, o...