Chocolate Frozen Custard

This frozen custard is similar to what you will find throughout the midwest. We especially like Sheridan’s frozen custard at the Crown Center in Kansas City. This recipe is for two as you will want to eat it the same day you make it (you can always multiply the recipe with no problems).

Make sure you use whole milk and heavy cream otherwise the texture won’t be correct.

It is based on the Chocolate Frozen Custard recipe at Serious Eats.

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Spaghetti Carbonara

This is flavorful recipe that you would swear had cream in it, but it doesn’t. The creaminess comes from the eggs which are cooked by the residual heat of the spaghetti. The traditional recipe uses guanciale (cured pork cheeks) which you can get at Whole Foods but I find that bacon works just as well so long as it is thick cut and high-quality.

This recipe was adapted from a recipe in Bon Appetit.

Note: You can put the extra egg whites into ice cube trays and freeze them for later use or you can make meringues (bit that’s a different recipe).

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Pullman Loaf

This recipe makes the perfect white bread for sandwiches (especially grilled cheese). Because it has butter and sugar, it takes almost a week before it goes stale if you keep it wrapped in plastic. It is based on a Martha Stewart recipe and won a 2nd place ribbon at the San Diego County Fair in 2013.

Note: A Pullman loaf pan has a lid so that each slice is a perfect square. You can also make it in a standard loaf plan.

Pullman Loaf

Pullman Loaf

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Mudslide Cookies

This recipe makes cookies that are satsifyingly crunchy on the outside and velvety soft on the inside. It is based on a Martha Stewart recipe and won a 3rd place ribbon at the San Diego County Fair in 2013.

Mudslide Cookies

Mudslide Cookies

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Chicago-Style Deep Dish Pizza

This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.Chicago-Style Deep Dish Pizza

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Sauteed Diver Scallops with a Sauce of Lemon and Lobster Accented with Vanilla

This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.

See my page on Demi Glace for the best chicken stock you can get.

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Smoky Tomato Soup

This tomato soup is easy enough to make at home in less than an hour with a single saucepan, yet it tastes like it was made in a restaurant. Most of the smokiness comes from the smoked paprika (don’t substitute regular paprika, it won’t be the same). McCormick sells smoked paprika as part of its Gourmet Collection.

This recipe was adapted from Williams-Sonoma Tomato Soup with Smoked Paprika and Bacon.
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