Cook and Bake With Amra

 SERVINGS: 12  INGREDIENTS: 3/4 c. all purpose flour  1/2 tsp baking powder 1 tblsp. sweetened cocoa (unsweetened OK too) pinch of salt 2 large eggs, room temp 1/3 c granulated sugar 2 tsp vanilla extract 6 tblsp. unsalted butter, melted and cooled 2 tblsp. strong coffee, cooled INSTRUCTIONS:   1. Sift together the flour, baking powder, cocoa and salt in a bowl and set aside. Using a hand mixer fitted with the whisk attachment, beat the eggs and sugar together in another bowl on medium speed for two to four minutes or until the mixture is light and fluffy. Beat in the vanilla extract to combine.   2. Using a spatula, gently fold the dry ingredients into the wet mixture. Stir into the melted butter the two tablespoons of coffee before folding into the mixture. 3. *CHILL THE BATTER* Cover the batter with plastic wrap, making sure to press the wrap against the surface of the batter so it creates an airtight seal. Chill the batter for three hours or up to ove...

 

 Servings: 30 Regular, 90 Mini Ingredients: 2/3 c. sugar  3 large eggs (room temp) 1/2 tsp. kosher salt   1 1/2 tsp. orange blossom water 1 c. all-purpose flour, sifted 10 tblsp. unsalted butter, melted and cooled slightly 3 tblsp. powdered sugar, for garnishing Directions: -Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick -Stir in orange blossom water -Add the flour and melted butter alternately, folding gently - Refrigerate the batter, covered for 45 minutes or until thickened -Preheat the oven to 375F  -Grease a Madeleine pan generously, and lightly dust with flour, knocking off excess  -Scoop the batter into pan (1 tblsp well for standard, 1/2 tsp for minis) -Bake standard  Madeleine for 12-14 mins, minis for 8-9 mins or until lightly golden -Cool in the pan for several minutes, then transfer to wire rack - Dust with powdered sugar for garnish

 Servings: 4  INGREDIENTS    Oreo Crumble 10 oreos  2 tblsp. unsalted butter, melted Whipped Cream  1/2 c. heavy cream 2 tblsp. powdered sugar  Nutella Cream 4 oz. cream cheese or 1/2 block 1/3 c. Nutella 1/2 c. heavy cream 1/2 tsp. vanilla extract 1/3 c. powdered sugar 2 ripe bananas To prepare Oreo crumble: -Preheat oven to 350F. Place cookies in a large ziploc and crush cookies with rolling pin. Place crumbs in a bowl and pour in melted butter. Stir until evenly moist. Spread crumbs onto a baking sheet and bake for 6-8 Minutes. Remove from oven and allow to cool.  To prepare whipped cream: -In a bowl of an electric mixer, beat cream until it begins to thicken. Add vanilla and powdered sugar while mixing and continue to beat until the cream has more than doubled in volume and when you lift the whisk, the cream stays in place. Scoop the cream into a bowl and keep in the fridge until you prepare the rest. To prepare the Nutella cream: -In a bowl o...

 INGREDIENTS   2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 cup marinara sauce 1 large egg 2/3 cup part skim ricotta cheese, I like Polly-O 1/2 cup grated Pecorino Romano cheese, plus more for serving 1/4 cup chopped basil 1 garlic clove, minced 3/4 cup 3 oz shredded mozzarella DIRECTIONS Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin . Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper. Spread ...

 This is Gordon's recipe and it's amazing. I will post his recipe as well as a change I made in mine when I didn't have enough of an ingredient. Ingredients:  1 large whole chicken Small bunch of tarragon, roughly chopped 14 tblsp butter, at room temperature 3 heads of garlic, halved horizontally Olive oil, for drizzling Sea salt and freshly ground pepper For the stuffing:  1 can cooked chickpeas 2 red chillies, sliced 1 lemon, zested 3 thyme sprigs, leaves only  olive oil Directions: Preheat the oven to  400F. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts. Push the tarragon butter under the loosened skin so that it covers the whole crown. To make the stuffing, put the chickpeas into a bowl, season and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place...

 This recipe made enough sauce that I was able to use some on chicken a different day and it was amazing.  Ingredients: 2 tablespoons olive oil  1 small onion, chopped 2 to 3 garlic cloves, peeled and chopped One 16-ounce jar roasted red peppers, drained and chopped 1/2 cup low-sodium chicken stock or vegetable stock 1 cup crumbled feta cheese or a 6-ounce block 1 pound whole-wheat fettuccine or Zucchini Pasta Salt Freshly ground black pepper 2 tablespoons chopped fresh parsley leaves  Directions: Heat the oil in a heavy skillet over medium-high heat.  Saute onion and garlic until soft, about 10 minutes.  Add roasted peppers and saute until heated through.  Remove from heat and let cool slightly.  Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.  Process until combined and smooth, about 30 seconds.  Cook pasta according to package directions.  Drain, reserving 1/2 cup pasta water. ...

Ingredients: 2 and 3/4 cups (345g) all-purpose flour ( spoon & leveled ) 1/4 cup (50g) granulated sugar 1 teaspoon salt 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet) 1/2 cup (120ml) whole milk 1/4 cup (60ml) water 3 Tablespoons unsalted butter 1 large egg   Filling: 3 Tablespoons (45g) unsalted butter, softened to room temperature 1 Tablespoon ground cinnamon 1/4 cup (50g) granulated sugar or packed light or dark brown sugar   Icing: 1 cup (120g) confectioners’ sugar 1/2 teaspoon pure vanilla extract 2–3 Tablespoons (30-45ml) strong brewed coffee or milk  I made this recipe with milk but I think coffee would taste amazing in the icing Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside. Combine the milk, water, and butter together in a pan. Use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F, you can use a candy thermometer for the right temp). Pou...