Allison cooks

 Recipe made as an amalgamation of a few recipes, courtesy of:  https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy  and  https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ Ingredients: ½cup extra-virgin olive oil     ½small onion, finely chopped (½ cup)     4ounces baby portobello mushrooms, finely chopped (1 cup)     ½cup all-purpose flour      1/2 milk      2 tbsp butter     4 to 5cups vegetable stock, preferably homemade, as needed      2 tbsp veggie bouillion paste     ½teaspoon kosher salt     ¼teaspoon black pepper Instructions:     Step 1     In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.     Step 2     Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly w...

 Recipe courtesy of:  https://www.allrecipes.com/recipe/36925/garlic-butter/ Ingredients: 1   cup   unsalted butter, softened   1   tablespoon   minced garlic, or more to taste ¼   cup   grated Parmesan cheese 1   teaspoon   garlic salt, or more to taste 1   teaspoon   Italian seasoning, or more to taste ½   teaspoon   ground black pepper, or more to taste ¼   teaspoon   ground paprika, or more to taste Instructions: Directions Combine softened butter, Parmesan cheese, and minced garlic in a bowl until well combined. Mix in garlic salt, Italian seasoning, pepper, and paprika until smooth and well combined. Taste and adjust seasonings.

 Recipe courtesy of:  https://handletheheat.com/ultimate-dinner-rolls/comment-page-30/#wprm-recipe-container-26058 Ingredients:  Ingredients  ▢ 1/4   cup   (59 grams) lukewarm water (100 to 110°F) ▢ 1   cup   (237 grams) warm milk (100 to 110°F) ▢ 1   tablespoon   (14 grams) unsalted butter,   melted plus more for greasing ▢ 2   large eggs,  lightly beaten ▢ 2   tablespoons   (25 grams) granulated sugar ▢ 1 1/2   teaspoons   fine salt (I doubled the amount of salt because I was using flaky salt rather than fine salt) ▢ 2 1/4   teaspoons   (1 packet) instant yeast ▢ 4 1/2   cups   (572 grams) bread flour For egg wash & finishing ▢ 1   egg,   lightly beaten ▢ Melted butter ▢ Flaky sea salt,   for sprinkling Instructions: Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and s...

 Recipe courtesy of:  https://cooking.nytimes.com/recipes/1026223-cranberry-citrus-meringue-pie This delightfully tart pie is an autumnal twist on a classic lemon meringue. Bright, tangy citrus curd is topped with cranberry Swiss meringue. The egg white mixture can take a while to temper, slowly warming up over simmering water, then cooling as it’s whisked. But patience will pay off as it results in a luxurious marshmallow consistency that holds its shape even after days in the refrigerator. Chilling the fully assembled pie will make it easier to cut, and wiping off your knife between slices will result in cleaner edges. Don’t feel limited to lemon and orange for the curd filling: A mix of any tart and sweet citrus — grapefruit and blood orange, for example — will work nicely. (Watch me make my Thanksgiving pies on YouTube.) Learn: How to Make a Pie Crust Ingredients Yield:8 servings     For the Crust         1round Laminated Pie Dough   ...

 Recipe courtesy of:  https://www.seriouseats.com/pan-seared-duck-breast (I would recommend reading through their whole post to understand the "why" behind each of the steps!) Ingredients:  4  duck breasts ,  4 to 5   ounces  (112 to 140g) each Kosher salt 1/2   cup   dry white wine  (4 fluid ounces; 120ml) 1 1/2  cups   homemade  chicken stock  or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml) 4 tablespoons  unsalted butter  (2 ounces;  60 g ) 1   teaspoon  freshly grated  orange zest 1/4   cup  (60ml) freshly squeezed  orange juice  from 1 orange 1/2   teaspoon  freshly  ground black pepper  (or to taste) Instructions: 1)  With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just...

 Recipe courtesy of:  https://www.favfamilyrecipes.com/how-to-cook-frozen-peas/ Ingredients:  1   pound   frozen green peas ▢ 6   tablespoons   butter   salted, sweet cream ▢ 2   teaspoons   sugar  (note: I ended up using more sugar than this, and I think the extra sweetness helped!) ▢ 3   cloves   garlic   fresh, crushed ▢ kosher salt   to taste ▢ black pepper   to taste (Note: other times I've used soy sauce or lemon at the end. And this most recent time I used duck fat instead of butter.) Instructions: Combine peas, butter, sugar, and garlic in a  medium-sized skillet . Cook at medium heat until butter is melted and peas are heated through about 5-7 minutes. Stir occasionally. Add salt and pepper. Serve.

 Recipe courtesy of:  https://twistedfood.co.uk/recipes/twisted-green/scissor-cut-butternut-aglio-e-olio Ingredients: For the roasted butternut squash (optional, use shop bought pumpkin puree if preferred) 1/2 large butternut squash to taste salt and freshly cracked pepper a glug olive oil For the pasta 150g pumpkin or butternut squash puree 250g plain flour a big pinch salt For the sauce 40ml extra virgin olive oil 3-4 garlic cloves, thinly sliced 3/4 tsp chilli flakes 10 sage leaves, very finely chopped 1/4 -1/2 lemon, juice to taste salt and freshly cracked black pepper To garnish to garnish vegan parmsan or nutritional yeast to taste black pepper Method If you're making the squash puree yourself, preheat to the 200 degrees. Slice the butternut lengthwise down the middle, scoop out the seeds then drizzle with plenty of olive oil, season with salt and pepper then place slice side down on a baking tray and bake until completely soft, around 40 minutes. Remove the soft flesh f...

 Recipe courtesy of:  https://sallysbakingaddiction.com/rainbow-mm-cookies/ Ingredients 2 cup s + 2 Tablespoons ( 265g )  all-purpose flour  ( spooned & leveled ) 1 teaspoon  cornstarch 1 teaspoon   baking soda 1/2 teaspoon   salt 3/4 cup  (12 Tbsp;  170g )  unsalted butter ,  softened to room temperature 3/4 cup  ( 150g ) packed light or dark  brown sugar 1/2 cup  ( 100g )  granulated sugar 1  large  egg  +  1   egg yolk , at room temperature 1  and 1/2 teaspoons  pure vanilla extract 1 cup   mini M&Ms  (plus  2 Tablespoons  for topping, optional) Instructions Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside. In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then bea...