O'Hare Recipes - User contributions [en]

Chocolate Chip Cookie Pie

2025-04-05T18:46:57Z

Jack: Created page with "600px ==Yield== 1 pie ==Ingredients== * 1 unbaked 9-inch pie crust homemade or store-bought. * 2 large eggs * 0.5C flour * 0.5C white granulated sugar * 0.5C packed brown sugar * 0.75C softened butter * 1C semi-sweet chocolate chips * 1C chopped pecans ==Instructions== # Preheat oven to 325° F. # Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir..."

[[File:2025-02-chocolate-chip-cookie-pie.jpg|600px]]

==Yield==
1 pie

==Ingredients==
* 1 unbaked 9-inch pie crust homemade or store-bought.
* 2 large eggs
* 0.5C flour
* 0.5C white granulated sugar
* 0.5C packed brown sugar
* 0.75C softened butter
* 1C semi-sweet chocolate chips
* 1C chopped pecans

==Instructions==
# Preheat oven to 325° F.
# Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
# Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

File:2025-02-chocolate-chip-cookie-pie.jpg

2025-04-05T18:45:06Z

Jack:

Main Page

2025-04-05T18:43:24Z

Jack: /* Dessert */

=Starters=
==Bread==
*[[Garlic Croutons]]
*[[NYT No-Knead Bread]]
*[[Flatbread]]
*[[Rosemary Parmesan Shortbread Cookies]]
*[[Mushroom Parmesan Bread Pudding]]
*[[Cheese Straws]]
*[[Pizza Dough]]
*[[PÃ£o de Queijo]]
*[[Sourdough]]

==Soup==
*[[French Onion Soup]]
*[[Tortilla Soup]]
*[[Crab Bisque]]
*[[Broccoli Cheese Soup]]
*[[Green/Bean Soup]]
*[[Crab Ramen]]
*[[Veggie Chili]]
*[[Instant Pot Chili]]
*[[Mary's Pumpkin Soup]]
*[[Fish Soup]]
*[[Vegan Black Bean Soup]]

==Salad==
*[[Caprese Salad]]
*[[Beet Salad]]
*[[Tomato Salad]]
*[[Broccoli Cauliflower Salad]]

==Appetizers==
*[[Crab-stuffed Portabellos]]
*[[Khachapuri]]
*[[Baba Ganoush]]

=Sauce=
*[[White Clam Sauce]]
*[[Mushroom Sauce]]
*[[Demi-Glace]]
*[[Espagnole Sauce]]
*[[Brown Veal Stock]]
*[[Alfredo Sauce]]
*[[Chile con Queso]]
*[[Pesto Cream Sauce]]
*[[BÃ©chamel Sauce]]
*[[Beurre Blanc]]
*[[Pesto]]
*[[Tomato Sauce]]
*[[Blackberry Wine Sauce]]
*[[Miso dressing]]
*[[Brandon's Salsa]]
*[[Orange Arbol Salsa]]
*[[Roquefort Sauce]]

=Mains=

==Pasta==
*[[Veal, Spinach, and Cheese Canneloni]]
*[[Penne with Beer-Braised Cabbage & Brats]]
*[[Squid Ink Pasta with Crab]]
*[[Mushroom Risotto]]
*[[Gorgonzola Gnocchi]]
*[[Cacio e Pepe]]

==Meat==
*[[Filet Mignon]]
*[[Apple-Cheddar Turkey Burgers]]
*[[Taco Steak]]
*[[Sarmas]]
*[[Steak Marinade]]
*[[Veal Cordon Bleu]]
*[[Duck Confit]]
*[[Chateaubriand]]
*[[Burgers]]
*[[Beef Stew]]
*[[Cassoulet]]

==Seafood==
*[[Halibut]]
*[[Salmon]]
*[[Lemon Lavender Salmon]]
*[[NYT Fish]]
*[[Sardine Crackers]]
*[[Steamed Clams]]
*[[Poached Sea Bass]]
*[[Poaches Sea Bass with Pesto Beurre Blanc]]
*[[Pan-Roasted Halibut with Chipotle-Garlic Butter]]
*[[Crab Cakes]]
*[[Blackened Fish]]
*[[Sesame-Coated Salmon]]
*[[Salmon Bowl]]
*[[Crab Fried Rice]]
*[[Salmon Quiche]]
*[[Lobsters Quddus]]
*[[Chioppino]]
*[[Roasted Cod and Potatoes]]

==Mexican==
*[[Tamales]]
*[[Albondigas]]

==South Asian==
*[[Dal Bhat]]
*[[Base Curry House Sauce]]
*[[Korma]]

==Other==
*[[Broccoli Quiche]]
*[[Mushroom Bourguignon]]
*[[Caramelized Onion and Goat Cheese Quiche]]
*[[Sun Dried Tomato and Goat Cheese Quiche]]

=Breakfast=
*[[Avocado Toast]]
*[[French Toast]]
*[[Overnight Oats]]
*[[Baked Oatmeal]]
*[[Oeufs en Meurette]]
*[[Granola]]

=Sides=

==Vegetables==
*[[Spinach]]
*[[Asparagus]]
*[[Braised Greens]]
*[[Arugula]]
*[[Spanakopita]]
*[[Szechuan Green Beans]]
*[[Artichoke]]
*[[Corn on the Cob]]
*[[Asparagus with Balsamic Browned Butter]]
*[[White Wine Mushrooms]]
*[[Maple Butternut Squash]]
*[[Paprika Butternut Squash]]
*[[Crispy Roasted Brussels Sprouts]]

==Potatoes==
*[[Mashed Potatoes]]
*[[Sweet Potato Casserole]]
*[[Hash Browns]]
*[[Scalloped Potatoes]]
*[[J. Kenji LÃ³pez-Alt's Potatoes]]

==Misc Sides==
*[[Hush Puppies]]
*[[Tapenade]]
*[[Brandon's Beans]]
*[[Brandon's Rice]]
*[[Dirty Rice]]
*[[Quick Pickled Onions]]
*[[Pickled Cucumbers]]

=Drinks=
*[[Margarita]]
*[[Mounds]]
*[[Melon Ball]]
*[[Iced Coffee]]
*[[Pina Muchacho]]
*[[Pina Colada]]
*[[Fresh Pineapple Pina Colada]]
*[[Sangria]]
*[[Dry Sack Cobbler]]
*[[Hot Chocolate]]
*[[Egg Nog]]
*[[Caparinha]]

=Brewing=
* [[La End of the World]]
* [[Cidery Cider]]
* [[Pilsener]]
* [[Chocolate Stout]]
* [[Mac and Jack's]]
* [[Munich Gold]]
* [[Wee Heavy]]
* [[IPA]]
* [[Chimay Blue]]

=Cheese=
* [[Farmer Cheese]]

=Dessert=
*[[Creme Brulee]]
*[[Tiramisu]]
*[[Raspberry Coulis]]
*[[Blethen House Cookies]]
*[[Pumpkin Pie]]
*[[Eggless Peanut Butter Cookies]]
*[[Lavender Shortbread Dinosaur Cookies]]
*[[Merengue Cookies]]
*[[Whipped Cream]]
*[[Almond Lace Cookies]]
*[[Butterscotch Pudding]]
*[[Rye Cocoa Cake]]
*[[Molasses Cookies]]
*[[Masa Pudding]]
*[[Double Chocolate Cookies]]
*[[Chocolate Chip Blondies]]
*[[Fudgy Brownies]]
*[[Pineapple Cobbler]]
*[[Chocolate Chip Cookies]]
*[[Frankfurter Kranz]]
*[[Chocolate Chip Cookie Pie]]

=Basics=
*[[Mirepoix]]
*[[Sachet d'Epices]]
*[[Roux]]
*[[Creme Fraiche]]

Frankfurter Kranz

2025-04-05T18:41:23Z

Jack:

[[File:2025-02-frankfurter-kranz.jpg|600px]]

==Yield==
1 cake, enough for about 12 servings

==Ingredients==
===Cake batter===
* 200g unsalted butter at room temp
* 250g granulated sugar
* 2 tsp vanilla extract
* 8 large eggs
* 6g lemon zest
* 30ml lemon juice
* 300g all-purpose flour
* 100g corn starch
* 12g baking powder

===Butter Cream===
* enough vanilla pudding/pie filling packets to use 750ml milk: Shirriff Vanilla Cooked Pudding & Pie Filling or Jell-O Vanilla Cook & Serve Pudding or similar; or Dr. Oetker Vanilla Pudding with 3tbsp extra sugar overall
* 750 milliliters whole milk
* 67 grams sugar
* 300g unsalted soft butter
* 225g raspberry or apricot jam
* 9 - 12 candied cherries

===Krokant===
* Store-bought krokant

==Instructions==
===Cake===
# Preheat oven to 350°F. Butter a 10-inch Bundt pan and set it aside.
# In a large bowl, mix softened butter with sugar, salt, and vanilla extract with an electric mixer. Add eggs, one at a time, mixing well after each egg. Mix in lemon zest and lemon juice.
# Mix flour, cornstarch, and baking powder together in a small bowl, then sift flour mixture over the butter-egg mixture. Stir until the batter is smooth, but do not over mix.
# Pour batter into prepared Bundt pan.
# Bake for about 35 to 45 minutes until golden brown and a wooden pick inserted in the center of the cake comes out clean.
# Take cake out of the oven and place it on a wire rack to cool for 10 minutes. Turn the cake out on a wire rack and let it cool completely. (While the cake is cooling, make the buttercream, below).
# Cut the cooled cake horizontally into 3 equal layers.

===Filling===
# In a medium saucepan, prepare the pudding with milk and sugar according to the package instructions. Place the saucepan in a cold water bath to cool the pudding, pressing a piece of plastic wrap to the top of the pudding to keep a “skin” from forming. Do not place it in the fridge.
# When the cooled pudding is at room temperature, stir until smooth. If there are any lumps, force through a sieve.
# Both the pudding and the butter need to be at room temperature! In a large mixing bowl, cream butter with an electric mixer with a whisk attachment at high speed for at least 5 minutes until the butter is very light, fluffy, and almost white in appearance. Reduce the mixer to medium speed and add one tablespoon of pudding at a time to the butter, making sure the pudding is fully incorporated before adding the next spoonful. Once all the pudding has been added, increase the mixer speed slightly and whip for 2 to 3 minutes until the buttercream is light and fluffy.
# Place 6 tablespoons of buttercream frosting into a pastry piping bag fitted with a swirl or star tip and set aside.

===Finishing===
# Place the bottom layer of the cake on a serving plate. Using a pastry brush, spread half the jam on top of the bottom layer. Spread a thin layer of buttercream on top of the jam. Place the middle cake layer on top of the buttercream and spread with remaining jam and a second layer of buttercream. Place the final cake layer on top.
# Spread the remaining buttercream over the top and sides of the cake, smoothing it with a spatula.
# Sprinkle the Krokant on top of the cake.
# Use the buttercream in the decorating bag to decorate with 9 to12 dollops and place a cherry on each.
# Store the cake, covered, in the fridge for up to one week. Remove from the fridge at least ½ hour before serving.

File:2025-02-frankfurter-kranz.jpg

2025-04-05T18:40:04Z

Jack:

Tiramisu

2022-04-16T11:13:04Z

Jack:

==Ingredients==
*4 egg yolks
*0.70 cups confectioner's sugar
*2 tbsp rum or 1.5 tbsp brandy
*10 oz marscapone cheese
*2 egg whites
*2 oz granulated sugar
*0.75 heavy cream
*1.5 pkgs lady fingers
*1 cup strong coffee
* cocoa powder

==Instructions==
#Beat egg yolks with confectioners sugar in double-broiler until thick and lemon-colored.
#Remove from heat. Add rum and cheese and whip until smooth.
#In separate bowl, whip egg whites with granulated sugar until stiff.
#In third bowl, whip cream to soft peaks. Alternately fold egg whites and cream into cheese mixture.
#Brush coffee onto both sides of lady fingers.
#Line the bottom of a dish with half of the lady fingers.
#Spread half of the cheese mixture on top. Sprinkle with cocoa powder.
#Top with remaining lady fingers. Spread with remaining cheese. Sprinkle with cocoa powder.
#Chill 3 to 4 hours.

Cassoulet

2022-04-15T23:22:24Z

Jack:

[[File:20220415_213144.jpg|600px]]

== Yield ==
Makes 4-8 servings, depending on course

==Ingredients==
* 1 pound dried cannellini beans
* 1.5 tablespoons kosher salt; for table salt, use half as much by volume
* 1 quart homemade or store-bought low-sodium chicken stock
* 25g unflavored gelatin, such as Knox
* 1 large can duck confit - 1350g total, 745g net (drained)
* 225g salt pork, cut into lardon
* Freshly ground black pepper
* 450g garlic sausage
* 1 large onion, finely diced (about 1 cup)
* 1 large carrot, unpeeled, cut into 3-inch sections
* 2 stalks celery, cut into 3-inch sections
* 1 whole head garlic
* 4 sprigs parsley
* 2 bay leaves
* 6 cloves

==Instructions==
# In a large bowl, cover beans with 3 quarts water and add salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
# Adjust oven rack to lower middle position and preheat oven to 300Â°F (150Â°C). Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat 3 tbsp fat from duck confit can in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside.
# Season duck pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip duck pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
# Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
# Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes.
# Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the duck pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot, as necessary, to keep beans mostly covered.
# Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

==References==
Adapted from [https://www.seriouseats.com/traditional-french-cassoulet-recipe]

Cassoulet

2022-04-15T23:21:03Z

Jack:

Cassoulet

2022-04-15T23:13:12Z

Jack: Created page with "600px"

[[File:20220415_213144.jpg|600px]]

File:20220415 213144.jpg

2022-04-15T23:12:26Z

Jack: