Recipes On Rails: New Recipes Recipes On Rails: New Recipes Marshmallows <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 80.0 gram sugar, powdered <br/> 35.0 gram Corn Starch <br/> 17.0 gram gelatin <br/> 550.0 gram sugar, granulated <br/> 235.0 gram Corn syrup <br/> 2.0 teaspoon Vanilla or half the amount of almond<br/> 3.0 each Egg Whites large, room temperature<br/> 1.5 cup Almonds, sliced toasted - optional<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Sift the cornstarch and powdered sugar together. Grease well a 9x13 cake pan. Coat pan with sugar/cornstarch mixture <br /><b>OPTION:</b> Coat with crushed toasted almonds</p> </p> <p> <p>Place 3/4 cup water in a small wide bowl. Sprinkle gelatin over water, stir, and allow to sit till needed</p> </p> <p> <p>Add the granulated sugar, corn syrup, and 1/2 cup water into a small pot. Stir gently to combine and bring to a boil. Don't stir any further. </p> </p> <p> <p>When syrup reaches 240, place the egg whites into the HotMixPro, with the butterfly, and process at speed 3, 95F, till soft peaks. When the syrup reaches 250 F slowly pour into the HotMixPro, running at speed 2. Break up the gelatin and add that as well. Adjust speed to 4 and process until marshmallow triples in volume and has become thick. </p> </p> <p> <p>Add the vanilla extract. <br /><b>OPTION:</b> Substitute 1 tsp almond extract.</p> </p> <p> <p>Pour marshmallow mixture into the prepared pan. Top with about a quarter cup of the cornstarch/sugar mixture. <br /><b>OPTION:</b> Instead of topping with sugar mixture, top with 1.5 cups toasted almonds.</p> </p> <p> <p><b>OPTIONAL:</b> Top with some caramel.</p> </p> <p> <p><b>OPTIONAL:</b> Coat with tempered chocolate</p> </p> <p> <p></p> </p> <p> <p></p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-21 01:51:40 UTC Temper Chocolate with Sous Vide <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <strong>Instructions:</strong><br/> <p> <p>Preheat the water in the Sous Vide to 120F for dark chocolate or 105F for milk or white chocolate (suggest trying 110 for milk)</p> </p> <p> <p>Place vacuum packed chocolate in water bath and let sit until totally melted.</p> </p> <p> <p>Once melted, reduce temperature to 81F by adding cold water or ice to the bath.</p> </p> <p> <p>Once it hits 81 F, increase the temperature to 90F for dark chocolate or 86 for white or milk chocolate (try 90 for milk chocolate as 86 seemed too thick). As chocolate rises in temperature, squeeze the bag several times. This is necessary to line up the fat crystals which is the whole point of tempering.</p> </p> <p> <p>Chocolate can be left in the waterbath at final temperature for many hours. I've heard as much as 12 hours, maybe longer. As long as it stays at that temperature, the chocolate will remain tempered.</p> </p> <p> <p>When you're done, reseal the bag and remaining chocolate can be reused/retemperted another time.</p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-20 23:19:51 UTC Lentil Pancake <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 15.0 each scallions (green onions) slice thing, whites and greens separated<br/> 0.25 cup Oil, Grapeseed <br/> 1.0 tablespoon Garam Masala <br/> 0.25 teaspoon Ground Cumin <br/> 0.5 teaspoon salt <br/> 4.5 ounce Flour <br/> 2.0 teaspoon sugar, granulated <br/> 1.5 teaspoon Baking Powder <br/> 0.25 teaspoon Baking Soda <br/> 0.5 cup lentils, yellow cooked, reserve liquid<br/> 1.0 cup Yogurt, Greek plain<br/> 1.0 each Egg large, lightly beaten<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Simmer lentils in a small pot with about 2 cups of water. We want to have about 1/2 cup of the cooking liquid reserved. Lentils should be tender. Drain and place in a bowl. Mash them or use an immersion blender till very well mashed. Use the reserved lentil liquid to thin enough to make the lentil paste workable.</p> </p> <p> <p>While lentils cook, slice down the scallion whites and greens, keeping them separated. You should have about a half cup whites and 1.5 cups greens. (I soak the scallions in vinegar water for a bit before slicing to kill off any bacteria.</p> </p> <p> <p>Check and stir the lentils. Remove from heat if tender.</p> </p> <p> <p>Saute the whites in 1.5 teaspoons of vegetable oil (avoid canola oil) till soft (a couple minutes). Add another 1.5 teaspoons of oil and the cumin, garam masala and salt. Saute till fragrant, about 30 seconds. Set aside.</p> </p> <p> <p>Whisk the flour, baking soda, baking powder and 1 tsp. salt in a small bowl.</p> </p> <p> <p>Beat the egg in a medium bowl. Stir in the 1 cup of yoghurt. Stir in 1/4 cup of oil. Add the dry ingredients and mix till uniform. You can thin with some more of the lentil water. Add the cooked whites and raw greens to the batter. </p> </p> <p> <p>Saute the pancakes in very lightly oiled griddle, preheated to about 350. Saute till lightly browned on both sides. Serve with a dollop of yoghurt </p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 1 hour <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-20 23:20:15 UTC Ideal Sticky Bun <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em>tangzhong</em><br /> 150.0 gram water <br/> 38.0 gram Flour <br/> </p> <p> <em>dough</em><br /> 150.0 gram Milk <br/> 1.0 each Egg Large<br/> 1.0 each Egg Yolks <br/> 430.0 gram Flour, bread, unsifted <br/> 8.0 gram Yeast, Instant <br/> 38.0 gram Sugar <br/> 8.5 gram salt <br/> 85.0 gram Butter <br/> </p> <p> <em>sticky</em><br /> 125.0 gram Butter melted<br/> 150.0 gram Sugar, brown <br/> 75.0 gram Sugar <br/> 120.0 gram Corn syrup dark<br/> 2.0 gram salt <br/> 45.0 gram water <br/> 100.0 gram Pecans toasted<br/> </p> <p> <em>filling</em><br /> 180.0 gram Sugar, brown <br/> 3.0 gram Cinnamon <br/> </p> <strong>Instructions:</strong><br/> <p> <p>First, make the tangzhong. Mix the flour and water and heat over a low flame until it becomes a thick paste. Alternatively, you can use a microwave. Process on high for about 30 seconds, whisk, and return to the microwave, repeating until it becomes a thick paste. In thermo-mix, process at 100C speed 2 until thickened, about 3 minutes <br />.</p> </p> <p> <p>Add milk to tangzong and mix until smooth. (If using a TM, this can be done in the same container with butterfly). Add egg and yolk and mix till incorporated. (remove butterfly after this step if using TM). </p> </p> <p> <p>If using a mixer, place mixture into a mixer bowl. Add flour and yeast, mixing until incorporated. (if using a TM, make sure butterfly is removed and switch to dough processing mode) Let stand for 15 minutes. Add sugar and salt and knead on low for 5 minutes (TM about 3 minutes in dough mode. Bowl friction will add substantial temperature to the dough, so I let it rest in the fridge for about 5 minutes to chill a bit.). Add butter and process for another 5 minutes, scraping down dough as needed. (TM, again about 3 minutes, with another 5 minute rest in the fridge. After the rest, I did another 10 seconds to pull it together). Move to a lightly floured counter and knead into a ball. Dough will be sticky. Transfer dough to a greased bowl, cover and let rise till doubled.</p> </p> <p> <p>Toast the pecans if using. Whisk remaining ingredients, except the water till smooth. Add water and mix till incorporated. Grease a 9 x 13 cake pan. Pour mixture into cake pan. Sprinkle with the toasted pecans (I added some raisins too).</p> </p> <p> <p>Mix the filling (brown sugar and cinnamon)</p> </p> <p> <p>When the dough has doubled, stretch it out to about 18 x 12. You do not need a rolling pin for this as dough should be very extensible. </p> </p> <p> <p>Sprinkle dough with the filling, keeping the upper 1 inch free of filling. Loosely roll up.</p> </p> <p> <p></p> </p> <p> <p>Measure and mark the roll into 12 equal pieces. If the roll is 18 inches (456 mm), this would be 1 1/2 inches each (about 38 mm). Cut them with dental floss. Equally distribute the buns in the cake pan.</p> </p> <p> <p>Allow to raise until doubled in size.</p> </p> <p> <strong>Servings:</strong> 12<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-20 23:20:14 UTC Rice noodles <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.5 cup flour, rice <br/> 0.25 cup flour, tapioca <br/> 2.5 cup water <br/> 0.5 teaspoon salt <br/> 1.0 tablespoon Oil <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Mix the ingredients together. It will be the consistency of milk.</p> </p> <p> <p>These noodles are steamed. So, you need a steamer setup, and a plate to hold the batter. If using a bamboo steamer, make sure the pot you use to generate the steam is wider than the steamer. A wok works perfectly. I use a 9" square plastic plate. Spray it with oil and place it into the steamer. Stir the batter as the starch will settle (stir it each time). Ladle 2 - 3 oz. of batter into the plate and repeat on 2nd layer or cover. Allow to steam for about 5 minutes, longer for more batter.</p> </p> <p> <p>Remove the plate from the steamer and allow to cool till you can handle it. Running an offset spatula around the edge can help. Remove the noodle and place on a cutting board. Stay the top of each noodle with oil. Place the 2nd noodle directly on top of the first noodle, spay with oil and continue until you've used all the batter. The oil between the noodles is necessary to stop them from sticking. </p> </p> <p> <p>When all the noodles have cooked, slice the stacked noodles as you like, wide for chow fun, or thin for many other dishes.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-20 02:45:33 UTC Beef Stir-Fry <p><img src=" " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em>Marinade 1</em><br /> 2.0 tablespoon water <br/> 0.5 teaspoon Baking Soda <br/> </p> <p> <em>Marinade 2</em><br /> 2.0 tablespoon Soy Sauce <br/> 2.0 tablespoon Sherry <br/> 1.0 tablespoon Cornstarch <br/> 1.0 tablespoon Sugar, brown <br/> </p> <p> <em>Sauce</em><br /> 0.5 cup water <br/> 0.25 cup Soy Sauce <br/> 0.25 cup Sherry <br/> 1.0 tablespoon Cornstarch <br/> 2.0 tablespoon Sugar, brown <br/> 2.0 tablespoon Oyster Sauce <br/> 4.0 teaspoon Vinegar, Rice <br/> 1.0 tablespoon Sesame Oil <br/> 1.0 some Black Pepper, ground To Taste<br/> </p> <p> <em>Stir Fry</em><br /> 3.0 each Peppers, Red cleaned and matchsticked<br/> 2.0 pound Flank Steak <br/> 12.0 each Scallions <br/> 6.0 clove Garlic <br/> 2.0 tablespoon Ginger freshly grated<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Slice flank steak along the grain into 2" strips. Then slice across the grain into 1/4 inch matchsticks. Toss with 1st marinade and let sit 5 minutes. Toss with 2nd marinade and let sit a half hour</p> </p> <p> <p>Put about 2 teaspoons of oil in a large frypan over high heat. When oil begins to smoke, add a single layer of meat. Allow to get a good brown on without moving. Turn to finish cooking on all sides. Set cooked portion aside and continue with next batch, until beef is done. Don't over crowd and add more oil as needed.</p> </p> <p> <p>Slice the whites of the scallions thinly and the green part into 2 inch pieces. Keep the 2 parts separated. Add some more oil to the pan, still on high heat, and add sliced peppers and the scallion greens. I added some par-boiled broccoli at this point too. Salute until the peppers are crisp tender. Add to the mead.</p> </p> <p> <p>Heat some more oil in the same pan and add the garlic, ginger, and scallion whites. Cook till it starts to brown, around a minute. Return meat and veggies to the pan and toss. Add the sauce and cook over high heat until the sauce thickens Serve.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-19 08:01:49 UTC Couscous with Figs and mint <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.0 cup Couscous <br/> 0.25 cup Oil, Olive <br/> 0.25 cup Lemon Juice <br/> 1.0 tablespoon Honey <br/> 0.5 cup Figs, dried, chopped <br/> 0.5 cup Mint chopped<br/> 0.25 cup Pistachios <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Bring 2 cups of water to a boil. Salt to taste and add couscous. Cook till tender.</p> </p> <p> <p>Combine remaining ingredients, chill and serve.</p> </p> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-14 15:47:16 UTC Wheat Thins <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 160.0 gram Flour, whole wheat <br/> 20.0 gram Sugar <br/> 3.0 gram salt <br/> 0.25 teaspoon paprika <br/> 55.0 gram Butter <br/> 60.0 gram water <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Place all ingredients in a food processor or thermomix. Process until dough comes together.</p> </p> <p> <p>Using pasta machine roll out to #2. Allow dough to rest for 10 minutes. Cut to desired size and dock each with a fork. Bake in a preheated 400 degree oven. About 8 minutes, rotate as needed.</p> </p> <p> <p>I ground my own whole wheat. Also tried with all emmer which was quite nice.</p> </p> <p> <strong>Servings:</strong> 20<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-19 16:21:38 UTC Seeded Crackers <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 160.0 gram Flour <br/> 3.0 gram salt <br/> 2.0 tablespoon oil, o <br/> 4.0 tablespoon water <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Place all items in thermomix or food processor and process till dough comes together</p> </p> <p> <p>Using a pasta machine, roll out dough to #3. Use extra flour as needed.</p> </p> <p> <p>Stretch out dough and sprinkle with desired seeds. Lightly roll seeds into dough with a rolling pin. Lift dough gently and put through pasta machine again at level 2 or 2.5.</p> </p> <p> <p>Allow dough to rest for 10 minutes then cut into desired shapes. Bake in preheated 350 degree oven. After 5 minutes, rotate baking sheet. Crackers should be done in a total of 8 - 10 minutes.</p> </p> <p> <strong>Servings:</strong> 20<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-20 09:23:20 UTC Hummus II <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 500.0 gram Chickpeas dried<br/> 1.0 tablespoon Baking Soda <br/> 0.333 cup Sesame Seeds <br/> 2.0 tablespoon Oil, Olive <br/> 8.0 clove Garlic smashed<br/> 6.0 tablespoon Lemon Juice <br/> 1.0 teaspoon salt <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Soak chickpeas in water for 8 hours. Drain and place chickpeas in a large pot. Add the baking soda and toast over medium heat for about 5 minutes, stirring frequently.</p> </p> <p> <p>Add about 10 quarts of water and the garlic to the chickpeas and bring to a boil. Immediately reduce heat to a simmer and cook chickpeas till very tender and creamy. Drain, reserving liquid. </p> </p> <p> <p>Place drained chickpeas in pot with cold water. Work chickpeas between your hands to loosen the skins. Skim skins from pot as they float to the top. Continue till all skins are removed. Drain chickpeas again.</p> </p> <p> <p>Process sesame seeds in a blender till mealy. Add olive oil and continue to process till the sesame seeds have the texture of peanut butter. You may have to scrape sides and bottom several times.</p> </p> <p> <p>Add the drained chickpeas, including the garlic, and process for 2 minutes, scraping down the sides and the bottom from time to time. Add lemon juice, salt, and 4 tablespoons of reserved chickpea liquid. Process until very smooth and creamy. Add additional cooking liquid until desired consistency is reached. Remember, it will thicken a bit as it sits.</p> </p> <p> <p>If you would like more garlic, soak some garlic powder in a little water. Let the garlic sit to hydrate and then add a little at a time to the hummus until desired flavor is reached. Additional lemon juice can be added also to taste.</p> </p> <p> <strong>Servings:</strong> 12<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2017-07-19 15:09:49 UTC