Tuesday, June 20, 2017

Jam Muffins

Ingredients

- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups sour cream
- 1/3 cup jam

Directions
1. Heat oven to 350F, spray 12 muffin tins with nonstick spray
2. Whisk together flour, baking powder, baking soda, salt and cardamom
3. In stand mixer with paddle, cream butter and sugar together on high speed until fluffy. Turn mixer down to low and add eggs 1 at a time. Add vanilla and mix
4. With mixer on low, add flour mixture in thirds until just combined
5. Add sour cream and mix 1 minute
6. Spoon 2 tbsp batter into each cup and spread over bottom. Spoon 1 heaping tsp jam into the centre. Top off with 2 tbsp batter
7. Bake 20-25 minutes until golden brown. Let cool then transfer to wire rack

Sunday, February 19, 2017

EMP Granola


2 3/4 cups rolled oats
1 cup pistachios (or whole almonds)
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1/4 tbsp salt
1/2 cup brown sugar
1/3 cup maple syrup
1/3 cup olive oil
3/4 cup dried cherries (or cranberries)

1. Preheat oven to 300
2. Mix oats, nuts and salt in big bowl
3. Heat sugar, oil and syrup in pan until sugar dissolved, mix into dry ingredients
4. Bake in single layer on baking pan for 35-40 minutes (until golden), mixing several times
5. Remove from oven and mix in cherries. Let cool completely 

Sunday, January 29, 2017

Vietnamese Pomelo Bean Thread Salad

Ingredients
- 1 ripe pomelo
- protein (sous-vide pork)
- 2 portions bean thread vermicelli
- 1 medium carrot julienne
- 1 cucumber julienne
- 1 bunch mint
- 1 bunch cilantro

- 2 tbsp lime juice
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 1 tbsp water
- 1 minced clove garlic
- chili/sambal olek

Directions
- combine salad ingredients
- combine dressing ingredients and pour over salad

Sous Vide Boneless Pork Loin

Ingredients
- boneless pork loin
- dry rub (five spice powder, salt, pepper, sugar, chili etc.)

Directions
1. generously season pork loin with dry rub
2. set sous vide for 137F
3. cook for 4-6 hours
4. remove from water bath, pat dry with paper towel, sear on all sides