INGREDIENTS
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons dry white wine (I use Martini & Rossi Vermouth)
2 large garlic cloves, very finely chopped or 1 tbsp
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
16 scallions
Vegetable oil, for rubbing
Salt
Steamed rice, for serving (I cook mine in the rice...
Kosher salt and freshly ground pepper
1/4 cup extra virgin olive oil
4 ounces of thinly sliced prosciutto (1/4 imported from Claro’s)
8 ounces of fresh porcini or cremini mushrooms (or whatever you find in your supermarket, I used 3 cups of sliced portabella, whole mushrooms, and shiitake)
1/2 cup sweet Marsala w...
1 pound Monterey Jack cheese, thinly sliced (you can use any cheese) I like Jalapeno Cheddar and Gruyere. I do half one cheese and half another cheese
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp. poppy seeds
DIRECTIONS:
Using a...
Chill the dough in the freezer for at least one hour
Use parchment paper or other non-stick surfaces for rolling and baking
Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
If the dough gets soft, place it back in the freezer for a few minutes before working it again
After they’re baked, you can add the cookies to a dehy...
I cook 4 cups of long grain white rice in the rice cooker (add 4 cups of rice, 6 cups of water, splash of EVOO, ...
I found this recipe in Food & Wine magazine. It takes time and lots of ingredients but well worth every second. These are the best pecan bars I’ve ever had! I made these bars for some of my close friends and my neighbor’s during the holidays.
INGREDIENTS
Crust
2 1/4 cups all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
1 1/2 sticks cold unsalted butter, chilled and cut into cubes
1/4 cup ice water
1 tablespoon d...
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