Cooking & Code
A curated index of recipes, this site aims to simplify some of the best recipes on the internet so that you can make them on a budget! All recipes are ones I've tested and loved, so that you don't have to find out the hard way that whipped sweet potatoes with lemon juice are really not all that. The site is on github; please feel free to make a PR, submit an issue, or just see what I do!
- 1 ½ pounds brussels sprouts, stems trimmed and most of the sprouts
- sliced in half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¾ teaspoon ground mustard powder
- ½ teaspoon cayenne pepper
- 2 cups whole milk
- sea salt and fresh cracked black pepper
- 2 tablespoons olive oil
- 1 cup diced yellow onion (from one small onion)
- 8 cloves of garlic, smashed and peeled but left whole
- 1 cup coarsely grated smoked Gouda cheese
- 1 tablespoon cornstarch
- 1 cup coarsely grated aged Gouda cheese
- 2 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 3 tablespoons fresh parsley
- sea salt and fresh cracked black pepper
- Place a rack in the center of the oven and preheat oven to 375°F.
- Bring a large pot of salted water to a boil. When boiling, add the brussels sprouts and simmer for 7 minutes, until they just begin to tenderize. Drain into a colander, cover with ice and rinse with cool water to stop the cooking process. Allow to rest while you assemble the rest of the ingredients. In a medium saucepan, melt butter over medium heat. Whisk in the flour, and whisk until the mixture is combined and starts to bubble slightly. Don’t let the mixture brown too much, but it’s ok if it browns a bit. Whisk in the spices and then slowly stream the milk into the butter and flour mixture, whisking as you stir. Whisk nearly constantly and as the milk comes to a light simmer it will begin to thicken slightly. Add a good pinch of both salt and pepper. Lower heat to low. In a small skillet heat olive oil over medium heat. Add onions and whole garlic cloves and saute until the onions are transluscent and beginning to brown and the cloves are browned. In a small bowl toss together smoked gouda cheese and cornstarch. Add the cheese to the thickening milk mixture and stir to combine. The cheese will begin to melt and the cornstarch will further thicken the sauce as it begins to simmer. Stir in the cooked onions and garlic. Cook until mixture is silky smooth and thickened. Melt remaining 1 tablespoon of butter in the medium skillet. Add the breadcrumbs and parsley and toss until coated in butter and browned slightly, about 4 minutes. Add a good pinch of salt and fresh cracked black pepper and place in a small bowl until it’s time to layer everything. Transfer drained brussels sprouts to a 2-quart baking disk. Add the aged gouda and toss to combine. Pour the smoked Gruyere cheese sauce over the vegetable mixture. Bake, uncovered, until bubbling and golden brown and the brussels sprouts are completely tender, about 30 minutes. Remove from the oven and top generously with breadcrumbs Brussels sprouts can be made ahead of time by blanching the vegetables, making the cheese sauce, assembling it all (except for the bread crumbs!) in the baking dish, covered and refrigerated. Before ready to serve, remove the cover from the dish, add the sauted bread crumbs and bake as usual. Enjoy!
- 1 heaped teaspoon peeled and finely chopped fresh turmeric
- 1 teaspoon peeled and roughly chopped ginger
- 1 tablespoon sugar of choice
- 2 teaspoons coconut oil
- pinch sea salt
- 1 cup milk of choice
- Combine turmeric, ginger, sugar, coconut oil and a pinch of sea salt in a powerful blender.
- Heat milk in a small saucepan over medium heat until just simmering.
- Pour the hot milk into the blender and blitz everything until smooth and frothy.
#####For the Crust:
- ½ cup (4 ounces) cold unsalted butter, cut into small cubes
- 1½ cup all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ⅓ cup cold buttermilk
#####For the Filling:
- 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
- ¾ cup packed brown sugar
- 1 ¼ teaspoon ground coriander
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup (2 ounces) unsalted butter
- 1 ¼ cup (10 ounces) evaporated milk, divided
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
#####To make the pie crust 1. In a medium bowl whisk together flour, sugar, and salt. 2. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. 3. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. 4. Create a well in the mixture and pour in the cold buttermilk. 5. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet. 6. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. 7. Gently knead into a disk. 8. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture. 9. To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. 10. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. 11. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
#####To make the filling 1. Preheat the oven to 375° F. Place a rack in the upper third of the oven. 2. First peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks. Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.
Drain into a colander.
In the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. I used an immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot.
In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Whisk well. Pour the egg mixture into the warm sweet potato mixture.
Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375° F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
To test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!
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