Videos

Chef John’s Buttermilk Biscuits Recipe

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Ingredients

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Line a baking sheet with a silicone baking mat or parchment paper.
  3. Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  4. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  5. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  6. Turn dough onto a floured work surface, pat together into a rectangle.
  7. Fold the rectangle in thirds. Turn the dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  8. Roll dough on a floured surface to about 1/2 inch thick.
  9. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  10. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  11. Brush the tops of biscuits with 2 tablespoons buttermilk.
  12. Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts

Calories: 143
                                        % Daily Value *
Total Fat: 11 %
Saturated Fat: 
Cholesterol: 6 %
Sodium: 13 %
Potassium: 1 %
Carbohydrates: 5 %
Fiber: 2 %
Sugar: 
Protein: 6 %
Exchange Other Carbs: 
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
Folate: 
Calcium: 
Iron: 
Magnesium: 
Thiamin: 

Non-Fried Bread Pakoda Recipe

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INGREDIENTS FOR MAKING BREAD PAKODA STUFFING:-

– Oil(2 tbsp)
– Cumin seeds(1/4 tbsp)
– Ginger(1/2 inch)
– Green chilli(1 small-sized)
– Onions(1/4 cup)
– Capsicum(1/4 cup)
– Boiled Peas(1/4 cup)
– Salt(as per taste)
– Red chilli powder(1/2 tbsp)
– Coriander powder(1/2 tbsp)
– Garam masala(1/4 tbsp)
– Water(3 tbsp)
– Boiled Potatoes(1 cup)

INGREDIENTS FOR MAKING BATTER FOR BREAD PAKODA COATING:-

– Gram flour(1 cup)
– Salt(as per taste)
– Red chilli powder(1/4 tbsp)
– Baking soda(1/4 tbsp)
– Coriander leaves(as needed)
– Water(1/2 cup)

INGREDIENTS FOR MAKING NON-FRIED BREAD PAKODA:-

– Coriander chutney(1 tbsp)
– Tomato ketchup(1 tbsp)
– White bread(4 slices)
– Oil for frying(1 tbsp)

METHOD FOR MAKING BREAD PAKODA STUFFING:-

– In a pan add 2 tbsp oil and let it heat,
– Add 1/4 tbsp cumin seeds, 1/2 inch finely chopped ginger, 1 small-sized chopped green chilli and saute them well,
– Add 1/2 cup or 1 small-sized chopped onion and fry them till they turn golden brown,
– When the onions turns golden brown add 1/4 cup chopped capsicum, 1/4 cup boiled peas and give it a quick mix,
– Add the raw spices- salt as per taste, 1/2 tbsp red chilli powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala and mix them well,
– The spices will start sticking the pan because we have added very less oil so add 3 tbsp of water,
– Add 1 cup boiled and mashed potatoes, mix them well and the stuffing is ready.

METHOD FOR MAKING BATTER FOR BREAD PAKODA COATING:-

– In a mixing bowl add 1 cup gram flour, salt as per taste, 1/4 tbsp red chilli powder, 1/4 tbsp baking soda, some chopped coriander leaves,
– Add water gradually and make a batter,
– The consistency of batter should be slightly thick,
– And the batter is ready.

METHOD FOR MAKING NON-FRIED BREAD PAKODA:-

– Take 4 white bread slices,
– Apply coriander or green chutney on two white bread slices,
– Apply tomato ketchup on other two white bread slices,
– Place the stuffing on the ketchup applied slices,
– Cover them with other remaining bread slices,
– Press gently to stick them well,
– Cut the equal diagonals,
– Coat them with the gram flour batter,
– Roast in a oil greased pan on low flame till they become golden from all the sides,
– And the non-fried Bread Pakodas are ready to serve.

 

 

Sweet, Hot Mustard Slaw Recipe

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Ingredients

For the Dressing:

Instructions

  1. Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
  2. Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
  3. Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

Nutrition Facts

Calories: 156
                                       % Daily Value *
Total Fat: 17 %
Saturated Fat: 
Cholesterol: 2 %
Sodium: 71 %
Potassium: 6 %
Total Carbohydrates: 4 %
Dietary Fiber: 12 %
Protein: 3 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 

Chef John’s Ham and Cheese Calzones Recipe

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Ingredients

Instructions

  1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  2. Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
  3. Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
  4. Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
  5. Sprinkle a lined baking sheet with cornmeal. Transfer calzones to the baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
  6. Beat egg with water to make the egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
  7. Bake in pre-heated oven until browned, about 15 minutes.
  8. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Nutrition Facts

Calories: 895

% Daily Value *

Total Fat: 54 %
Saturated Fat: 
Cholesterol: 39 %
Sodium: 134 %
Potassium: 17 %
Total Carbohydrates: 32 %
Dietary Fiber: 23 %
Protein: 82 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: 

Italian Crema Ice Cream (Gelato alla Crema) Recipe

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Ingredients

Instructions

  1. Pour milk into a saucepan. Add 2/3 cup plus 1 tablespoon sugar and egg yolks. Whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt and remove from heat.
  2. Pour custard through a fine mesh strainer and refrigerate until completely chilled, 8 hours to overnight.
  3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes. Seal top with plastic wrap, cover with a lid, and freeze until firm, at least 4 hours.

Nutrition Facts

Calories: 277
                                         % Daily Value *
Total Fat: 28 %
Saturated Fat: 
Cholesterol: 67 %
Sodium: 3 %
Potassium: 4 %
Total Carbohydrates: 8 %
Dietary Fiber: 0 %
Protein: 10 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: