Mike Horowitz's personal digital cookbook. Sourced from various cookbooks and websites. Kept here for easier reference.

Made with John Doe as a single HTML page.

Meat Temperature Chart (Source: The Food Lab)

Water-to-Rice Ratios (Volume) (Source: The Wok)

Conversion Chart

Easy Roasted Mushrooms

Glazed Carrots with Almonds

Easy Roasted Mushrooms (Source: Serious Eats)

Ingredients

• 2 pounds (900g) button or cremini mushrooms, washed, trimmed and quartered
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 8 to 12 sprigs fresh thyme or rosemary
• 2 tsp chopped parsley, chives, tarragon, or other fresh herbs

Directions

1. Adjust oven rack to center position and preheat oven to 375°F (190°C). Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve for another use (ie. vegan seasoning sauce).
2. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.

Notes

It's good! Used white button mushrooms, maybe I can try with a mushroom mix next time.

← Back

Glazed Carrots with Almonds (Source: The Food Lab)

Ingredients

• 1½ lb (680g) large carrots, peeled and cut into 1-inch disks or faux tournée
• ½ tsp cornstarch
• 1½ cups chicken stock
• 2 tbsp unsalted butter
• 2 tbsp sugar
• Kosher salt
• 2 tbsp finely minced fresh parsley or chives
• ¼ cup toasted slivered almonds
• ½ tsp lemon zest and 1 tsp lemon juice
• Freshly ground pepper

Directions

1. Toss the carrots with the cornstarch in a 12-inch heavy-bottomed stainless steel skillet until no clumps of starch remain. Add the stock, butter, sugar, and 1 teaspoon salt and bring to a boil over high heat, then reduce to a simmer and cook, stirring occasionally, until the carrots are almost tender (they should show little resistance when poked with a cake tester or the tip of a knife), about 10 minutes.
2. Increase the heat to high and boil, tossing occasionally, until the sauce is reduced to a shiny glaze. Remove from the heat, add the herbs, almonds, lemon zest and lemon juice, and toss to combine. Season to taste with salt and pepper and serve.

Notes

Can replace carrots with pearl and cipollini onions, or turnips, radishes, and rutabaga, omitting almonds for both.

← Back

Simple Tomato Pasta Sauce

Stovetop Mac 'N' Cheese

Wang Mandu

Simple Tomato Pasta Sauce (Source: adapted from NYT Cooking)

Ingredients

• 28 oz can San Marzano whole tomatoes
• 5 tbsp butter
• 1 onion, peeled and cut in half
• Salt

Optional Extras to Mix and Match

• 2-4 garlic cloves, peeled and whole
• 1-2 dried Sichuan red chili peppers, seeded
• 1-2 sprigs fresh basil
• Pinch of nutmeg
• Splash of fish sauce

Directions

1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Notes

Don't skimp on the quality of the tomatoes. This is the core of the recipe, and depending on where you're shopping, you can find some good quality whole canned tomatoes. It's worth it!

After Step 3, you can blend the sauce into a finer texture. You can also then mix in chopped basil leaves.

← Back

Stovetop Mac 'N' Cheese (Source: The Food Lab)

Ingredients

• 1 lb (454g) elbow macaroni
• Kosher salt
• 12 oz can evaporated milk
• 2 large eggs
• 1 tsp hot sauce
• 1 tsp ground mustard
• 1 lb (454g) extra sharp cheddar cheese, grated
• 8 oz (226g) American or similarly soft cheese, cut into ½-inch cubes
• 1 tbsp cornstarch
• 8 tbsp (1 stick) unsalted butter, cut into 4 chunks

Directions

1. Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.
2. Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.
3. When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter, and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topping with toasted bread crumbs if desired.

Notes

Good pasta alternatives: coccinelle.

Use a good melting cheese or combination thereof, like American, cheddar, Jack, Fontina, young Swiss, Gruyere, Muenster, young provolone, and/or young Gouda, among others. To reheat the pasta, add a few tablespoons of milk to the pan and cook, stirring gently, over medium-low heat until hot. If desired, top the mac with toasted bread crumbs just before serving.

← Back

Wang Mandu (King Dumplings) (Source: NYT Cooking)

Ingredients

Mandu Wrappers

• 1 cup warm water
• 1 tbsp sugar
• 1 tbsp canola or sunflower oil
• 1 tsp active dry yeast
• 3 cups (390g) all-purpose flour
• 1 tsp kosher salt

Beef Filling

• 1 tbsp canola or sunflower oil
• 4 large shiitake mushrooms, stemmed and finely chopped
• ½ medium red onion, finely chopped
• ½ large jalapeño, seeded and finely chopped
• Kosher salt and freshly ground black pepper
• 8 oz ground beef (preferably 20% fat)
• 1 tsp gochugaru
• 2 tsp soy sauce
• ½ tsp Worcestershire sauce
• Pinch of sugar
• 1 large egg yolk

Directions

1. Make the mandu wrappers: Add the warm water, sugar, oil and yeast to a liquid measuring cup and stir to dissolve. Set aside until lightly foamy on top, about 5 minutes. Add the flour and salt to a large mixing bowl, then, using chopsticks, stir in the yeast mixture until combined.
2. Using clean hands, knead the dough directly in the bowl until smooth and less sticky, 5 to 7 minutes. In other words, use the heel of your hand to push the dough away from you then pull it back onto itself, like you’re repeatedly folding it in half.
3. Cover the bowl with plastic wrap and let the dough proof in a warm place until doubled in size, 1½ to 2 hours.
4. Meanwhile, make the filling: Heat a large skillet over medium. Add the oil, followed by the mushrooms, onion and jalapeño. Season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
5. Scooch the vegetables to one side of the pan and add the beef in an even layer to the empty side of the pan, smashing it down for maximum contact with the pan. Cook the beef undisturbed to let it caramelize like a burger on a griddle, about 1 minute, then stir it into the vegetables, breaking it up. Cook the mixture, stirring occasionally, until the beef is no longer pink, 2 to 4 minutes. Stir in the gochugaru, then turn off the heat.
6. Stir in the soy sauce, Worcestershire sauce and sugar, then taste for seasoning, adding more salt and pepper until delicious. Transfer this hot mixture into a medium mixing bowl to cool slightly, then stir in the egg yolk.
7. When the dough is doubled in size, punch it down, then divide it into 9 equal pieces (about 70 grams each). To form a bun, on a clean surface roll one piece into a ball, then flatten it with your palm. Using a rolling pin, roll the dough piece into a round as thin as you can (around 5 to 6 inches in diameter), keeping the center slightly thicker than the edges. Add 2 tablespoons of the cooled beef filling to the center and bring the edges up and around the filling, one edge at a time, pinching as you go around until your bun is completely sealed. Repeat with the remaining dough and filling.
8. Fill a wok or wide-bottomed pan (large enough to fit your steamer) with 2 to 3 inches of water. Bring to a simmer, then adjust heat to medium-low. Line your steamer, either bamboo or metal, with parchment. Arrange the buns in the steamer, spacing about an inch apart, and steam them, covered, until the dough is soft, fluffy and bouncy to the touch, 20 to 25 minutes. You may need to steam them in batches, as they are large.

Notes

Look into alternative fillings. Glass noodles? Tofu and veggies?

← Back

3 Ingredient Chocolate Mousse

Brown Butter Rice Krispie Treats

Hadji Bada (Almond Cookies)

Hamantaschen

3 Ingredient Chocolate Mousse (Source: Cohost)

Ingredients

• 1 cup heavy whipping cream
• 2 tbsp granulated sugar
• 3 tbsp cocoa powder

Directions

1. Whisk until stiff peaks form.

Notes

n/a

← Back

Brown Butter Rice Krispie Treats (Source: Food52 Genius Desserts)

Ingredients

• ½ cup (110g) unsalted butter, plus more for the pan
• 10oz (283g) bag marshmallows
• 6 cups (160g) Rice Krispies cereal
• Heaping ¼ tsp coarse sea salt

Directions

1. Generously butter an 8 by 8 by 2 inch (20 by 20 by 5 cm) cake pan. Can also line pan with parchment paper, leaving a 1-inch (2.5cm) overhang on two opposite sides for easier lifting when the bars are done.
2. Melt the butter in a large pot over medium-low heat, stirring frequently with a silicone spatula, until is browns. The butter will melt, then foam, then tyrn clear golden with brown bits and start to smell nutty. Be patient and don't wander away—the bits will go from brown to black quickly, and you don't want black.
3. Turn off the heat as soon as the bits in the butter are a deep nut brown colour. Immediately add the marshmallows and stir until smooth. The residual heat from the pot should be enough to fully melt the marshmallows, but if not, return the heat to low and cook until the marshmallows are completely smooth.
4. Remove the pot from the heat and pour in the cereal and salt. Stir well to make a big sticky mass, then quickly scrape the micture into the prepared pan. Flatten the gooey mix evenly with a spatula or buttered waxed or parchement paper, pressing into the edges and corners.
5. Let cool to room temperature, about 30 minutes, and cut into squares to serve. Store in an airtight container at room temperature.

Notes

Smaller marshmallows melt down faster than big ones. Don't go for flavoured marshmallows (although vanilla or maple flavouring could work?). Recipe suggests adding 2 tbsp of dry milk powder to butter-marshmallow mix.

← Back

Hadji Bada (Almond Cookies) (Source: Jewish Food Society)

Ingredients

• 2 cups finely ground almond flour
• ½ tsp ground cinnamon
• ½ tsp kosher salt
• 2 large egg whites
• 1 cup (200g) sugar
• 1 tbsp rose water, plus more for rolling
• 24 whole raw almonds

Directions

1. Preheat the oven to 350°F. Line two half sheet pans with parchment paper.
2. In a medium bowl, whisk together the almond flour, cinnamon, and salt to combine.
3. In a large bowl, whisk the egg whites, sugar, and rose water until foamy. (Note: You’re not making a meringue.) Stir in the almond flour mixture until a smooth dough forms.
4. Fill a small bowl with room-temperature water and add a few drops of rose water, then use this water to wet your hands to prevent sticking as you roll the dough. Roll the dough into tablespoon- size balls and place them on the prepared sheet pans, spacing them 2 inches apart and placing 12 balls on each pan. Push an almond into the center of each ball of dough.
5. Bake, rotating the pans halfway through, for about 15 minutes, until the cookies have spread out and their edges are golden. Let cool completely on the pans, then serve.

Notes

Look into ways to soften almonds more?

← Back

Hamantaschen (Source: Jewish Food Society)

Ingredients

• 4 large eggs
• 1¼ cup granulated sugar
• ¾ cup vegetable oil
• ½ cup pulp-free orange juice
• 3 tsp vanilla extract
• 5½ cups al-purpose flour, with extra on side if dough is too wet to roll
• 2 tbsp baking powder
• 1 tsp salt
• Date Orange Filling, jam or preserves (apricot or raspberry)

Directions

1. Preheat the oven to 350F.
2. In a bowl of a stand mixer (or using hand-held beaters), whisk together the eggs, orange juice, oil, and vanilla until well combined. Add the sugar and mix until incorporated.
3. Gradually add the flour, baking powder, and salt, mixing until a dough forms. The dough should have a playdough-like consistency. If it's too wet, add more flour 1 tablespoon at a time and mix until it becomes a stiff, workable dough.
4. Divide the dough into two portions, shaping each into a flat disc.
5. Place one portion on a sheet of parchment paper on the countertop. Using a rolling pin, roll it out into an even rectangle about ⅛-inch thick. Do the same for the other dough portion.
6. Use a 3-inch round cutter or an inverted glass to cut dough circles. Line a baking sheet with parchment paper and arrange the rounds on it about 2 inches apart to prevent them from touching during baking.
7. Spoon about 2 teaspoons of your chosen filling(s) into the center of each round.
8. Fold each circle into a triangular shape by pinching one point at the top, then pinching the two bottom corners together to seal. Ensure the edges are secure so they hold their shape while baking. Bake for 10-12 minutes, or until lightly golden.
9. Let them cool on the baking sheet for at least 10 minutes. Enjoy or store in an airtight container at room temperature for up to one day or in the refrigerator for up to three days.

Notes

Pareve without orange-date filling.

← Back

Homemade Dumpling Wrappers

Thai Peanut Sauce

Homemade Dumpling Wrappers (Source: The Wok)

Ingredients

• 2 cups (10oz/280g) all-purpose flour, plus more for dusting
• 1 cup (240ml) boiling water

Directions

1. Place flour in the bowl of a food processor. With the machine running, slowly drizzle the water just until a cohesive dough is formed (you probably won't need all the water). Allow the dough to ride around the processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towl and let rest for at least 30 minutes.
2. When ready to stuff, divide the rested dough into 4 equal pieces, divide each piece in half, then divide each of those 8 pieces of dough into 5 small balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3½ to 4 inches diameter. Dust the wrappers with flour, stack them, and keep under plastic until you're ready to use them. For better results, I recommend working with a partner, with one person in charge of rolling wrapprs and the other stuffing and shaping them as soon as they're rolled.

Notes

Can make wrappers without food processor. Stir the flour with a wooden spoon or chopsticks in a large bowl as you add the water. After it comes together, turn it out on a floured work surgace and knead for 5 minutes until satiny and smooth. Proceed as instructed. Use aabout 1 pound (450g) dumpling filling of your choice.

← Back

Thai Peanut Sauce (Source: Laura M)

Ingredients

• ¾ cup peanut butter
• ¼ cup rice vinegar
• ⅓ cup soy sauce
• 3 tbsp honey
• ½ cup ground ginger
• 1 tsp garlic powder
• 2 tbsp lime juice

Directions

1. Mix everything together until it forms goop

Notes

Swap ground ginger for fresh grated ginger to add a little more kick.

← Back

Under Construction!

Date-Orange Filling (Source: Bon Appetit)

Ingredients

• 1 cup (packed) Medjool dates, about 8oz, pitted and quartered
• 1 tsp finely grated orange zest
• 1 cup fresh orange juice
• ½ tsp kosher salt
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, cut into pieces

Directions

1. Place 1 cup (packed) Medjool dates (about 8 oz.), pitted, quartered, 1 tsp finely grated orange zest, 1 cup fresh orange juice, ½ tsp kosher salt, and 1 tsp ground cinnamon in a small saucepan. Cover and cook over medium heat, stirring occasionally, until dates are softened and easily smashed with spoon, 8–10 minutes. Remove from heat; add 1 Tbsp unsalted butter, cut into pieces, and smash dates with a potato masher until mostly smooth. Let cool before using.

Notes

Filling can be made 3 days ahead. Cover and chill.

← Back