CONFIDENT COOKERY

Ghormeh Sabzi! A traditional Persian stew that is put of this world!!! This is great for family gathering or when you just want to feel all warm and fuzzy inside! Ingredients 1 can kidney beans  1 can black beans  1 packet of ghormeh sabzi spice mix (I got mine on  Amazon ) 1/3 cup vegetable oil + 3 tbsp  1 yellow onion diced 4 packets of tofu- I coat mine in cornstarch to make it kwispy 1 tsp turmeric  1/4 tsp cumin  4 cups water 1 tablespoon lime juice Salt and pepper to taste Directions -Soak the spice mix and then drain all the water out -Heat a dry pan on low heat and sauté the herbs for about 10 minutes until they dry out a bit. -Add 1/3 cup vegetable oil and sauté for 15 more minutes on low heat. Set aside.  -Heat 3 tbsp vegetable oil in a large pot over medium heat.  -Sauté onion until translucent.  -Add 4-5 cups of water and bring to boil and add spice mix. Then turn the heat to medium-low so it simmers lightly for 15 minutes -Rinse kidney beans and add it to the stew.  -Cover

Ok, to sum everything up and how good these bagels, I will never be buying bagels from the grocery store ever again!  This recipe is based on Ethan Chlebowski's bagels! Dough 8 g Instant Yeast 20 g Honey (or sugar) 300 g Water (~105 F) 500 g Bread Flour (preferably) 10 g Salt Cornmeal for sprinkling on baking sheet Poaching liquid ~ 2 liters (quarts) of Water 15 g Baking Soda 15 g Salt 30 g Honey (or barley malt syrup or sugar) Egg wash 1 Egg 15 ml Water Everything Bagel Seasoning 2 parts Poppy Seed 1 part Black Sesame Seed 1 part White Sesame Seed 1 part Garlic Powder 1 part onion powder 1 part Morton's Coarse Kosher Salt (or flakey salt) Mix the Dough  Add the yeast and honey to the warm water. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast. Meanwhile,

 Do you see this picture?? These buns are golden! The sun is shining through the top bun and you can see how fluffy and perfectly golden brown it is. Do you need more convincing?  This recipe is based on Joshua Weissman's hamburger buns! Ingredients Tangzhong (Japanese Milk Paste)  2 tablespoons (20g) flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk Dough 1/2 cup (120g) whole milk at 95f (30c) 1 tablespoon (9g) instant yeast 2 1/2 cups (320g) flour 1 teaspoon (7g) fine sea salt 2 1/2 tablespoons (35g) granulated sugar 1 whole egg- room temp preferred 1 egg yolk- room temp preferred 3 tablespoons (42g) unsalted butter, softened Egg wash 1 egg 1 tablespoon (15 grams) milk Directions Tangzhong Combine the flour, water and whole milk in a small sauce pan on medium heat. Whisk the mixture continuously until it becomes a thick paste. Take a spatula and scoop it into a bowl and set aside to cool. Then you're going to take your whole milk (that's 95°) and mix in the y

"AH, you almost made me drop my CROISSANT!"  This recipe is based on Joshua Weissman's croissants! Day 1: - Proof yeast in water - Whisk together bread flour, sugar, and salt. Create a well and add egg, yeast mixture, and melted butter. Combine into a dough with a rubber spatula  and knead by hand a few times. - Slap and fold repeatedly for a minute or so until a smooth surface forms. Rest for 10 minutes. - Stretch and fold. Rest for 10 minutes. Stretch and fold. Rest for 25 minutes. - Move dough to a sheet of wax paper and roll into a 7” x 7” block. - Rest dough for 12 hours. Day 2:  - Make a 4” x 4” Beurrage (butter block/square), refrigerate 30 minutes -  Roll out the dough and wrap the butter in it snuggly.  - Flip the encased dough over and press into a flatter shape. - Roll the dough into an 18” rectangle.  - Perform the first (envelope) fold. Tap down with a rolling pin, wrap in plastic, and refrigerate for one hour.  - Roll it out longways to 18” long and fold aga

Birthday Cake. But most importantly RAINBOW SPRINKLES!!! Yes, I love them very much. I would describe this cake as a cookie dough uno leches cake. Ingredients Cake: Nonstick vegetable oil spray 2 cups cake flour- 4 tablespoons taken out of 2 cups of regular all purpose and 4 tablespoons of cornstarch added 1½ teaspoons baking powder ¾ teaspoon kosher salt ¼ cup plus 2 tablespoons rainbow sprinkles, divided ½ cup buttermilk ⅓ cup vegetable oil 2 teaspoons clear vanilla extract or regular 1¼ cups granulated sugar ⅓ cup vegetable shortening 4 tablespoons (½ stick) unsalted butter, room temperature 3 tablespoons light brown sugar 3 large eggs Crumbs ¾ cup cake or all-purpose flour ½ cup granulated sugar 2 tablespoons light brown sugar 2 tablespoons rainbow sprinkles ½ teaspoon baking powder ½ teaspoon kosher salt ¼ cup vegetable oil 1 tablespoon clear imitation vanilla extract For the frosting and assembly ½ cup (1 stick) unsalted butter, room temperature ¼ cup vegetable shortening 2 ounce

Pierogies, dough with potato and cheese inside. Maybe you pan fry them in butter with some onions and bacon or maybe you don't. Either way you're going to love them, it's carbs stuffed with carbs! Ingredients   Dough 4 cups flour-500 grams 1 cup + 2.5 Tbsp water-280 grams 3 tablespoons butter or vegetable oil-40 grams 1 teaspoon salt Filling 2 pounds russet potatoes 1 tablespoon kosher salt 8 ounces dry curd or farmer's cheese, room temperature; or ricotta 1 tablespoon butter 2 tablespoons onion, finely minced 1 teaspoon garlic powder Kosher salt, to taste Freshly ground black pepper, to taste Directions The dough Add the flour and salt into a large bowl, mix together. In a small saucepan, warm the water with butter until they are very hot, but not boiling Pour hot water with butter into the bowl with flour, mix with a wooden spoon until roughly combined. Knead the dough using your hands or with a stand mixer fitted with a hook attachment, for about 5 minutes. A food pr

When we went to Hong Kong we took a cooking class and we made these amazing dumplings but these are a little bit different, it has tofu, instead of pork! These are amazing and the filling will blow you away! Where'd you go? Come back it didn't mean to blow you away that much! Ingredients 300g Extra Firm Tofu (drained) 1/4 cup Mushrooms (diced) 1/2 cup Corn (fresh, frozen or canned) 1/4 cup carrots (shredded) 1.4 cup Spring Onion (diced) 1/4 cup Coriander (fresh, diced) Dumpling or Wonton Wrappers Marinade 1/2 teaspoon Salt 1/2 tablespoon Shaoxing Wine 1 tablespoon Sesame Oil 1 1/2 tablespoon Soy Sauce 2 tablespoon Cornstarch 2 tablespoon Water Sesame oil (you could also use peanut or vegetable oil) Directions Mix the marinade in a medium bowl. Add the tofu while you dice and shred the remaining ingredients. Combine all ingredients and stir well. If using 6" Wonton Wrappers, place about 2 Tbls of filling in center of wrapper and roll, tucking in the edges. Use a small bowl

I love potato latkes! Every time I make them I think "Why don't I make these more often?". The crunchy yet glutinous texture latke, the fresh tangy sour cream and the mellow sweet apple flavor to finish it all off! It's just like a firework in your mouth and the only thing yo can say is "WOW".  Ingredients 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters 1 large onion (8 ounces), peeled and cut into quarters 2 large eggs ½ cup all-purpose flour 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling 1 teaspoon baking powder ½ teaspoon freshly ground black pepper  Safflower or other oil, for frying Directions Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper,

We've all had carrot cake and lets be honest it's not the best cake but its's okay. When you see it at a party or at a buffet you think "Ehh, there's carrot cake, is it worth walking over there to eat?". This carrot cake will change your life. It's doesn't have weird spices and it has all the things about carrot cake that you kinda liked but elevated!   Ingredients 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 1/2 teaspoons ground cinnamon 1 1/4 cups (295 ml) canola or other vegetable oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) 1 cup (100 grams) coarsely chopped pecans 1/2 cup (65 grams) raisins The Creamy Frosting  8 ounces (225 grams) cream cheese, at room temperature 1 1/4 cups (140 grams) powdered sugar 1/3 cup (80 ml) heavy whipping cream 1/2 cup (50 grams) coar

Want farmstead breakfast to transport you to a whimsical place, here it is! This recipe is perfect for a Sunday morning vibe but make sure you don't get any blueberry stains on your clothes! 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon vanilla extract 3 large eggs 2/3 cup milk 3 tablespoons clarified butter, melted 1/3 cup fresh blueberries, or more to taste 1 tablespoon unsalted butter, melted 2 table spoons lemon juice 2 tablespoons powdered sugar, or to taste 2 tablespoons maple syrup, or to taste (optional)- but a great addition Directions Preheat the oven to 425 degrees F (220 degrees C). Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute. Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke. Quickly and carefully pour the batter into the cen

If you want to taste heaven look no further... Ingredients 1 1/4 cups sugar, divided 2 1/4 cups heavy cream, divided 1/2 teaspoon salt  1/2 teaspoon pure vanilla extract 1 cup whole milk 3 egg yolks Equipment: an ice cream maker Directions Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature. Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally. Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, un

Want something that you can make in bulk and have as a tasty breakfast for a while? This is it! You can make this nay flavor you want by adding spices or switching up the dried fruit, the world is your oyster (or should I say your steel cut biscotti, hahaha)! Ingredients 3 whole eggs 2/3 cup honey Zest of 1/2 a lemon Zest of 1/2 an orange 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 1/2  cups Steel Cut Oatmeal 1 1/2 cups Rolled Oats 1 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon sea salt 1 cup mixed chopped dried fruit such as apricots, figs and cherries 1 1/2 cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds Directions In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in color, about two minutes. Add honey, both zests and both extracts and beat to combine. Switch to paddle attachment. Place steel cut oats in a food processor and process for one minute. Add instant oats, baking powder,

This is my go to meal! It is amazing! The crunch from the lettuce the beans and just the chili alone is so hardy and delicious.  Ingredients 1 cup diced yellow onion 3 cloves garlic, minced 1 1/2 tablespoons chili powder, preferably Mexican style 2 teaspoons salt 1 1/2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1/8 teaspoon ground coriander 1/8 teaspoon ground cinnamon 2 bay leaves 1 (28-ounce) can diced tomatoes 3 cups vegetable stock or beef, or chicken 1 1/2 cups great northern beans 1 1/2 cups cooked and drained pinto beans 1 1/2 cups cooked and drained kidney beans 3 cups cooked and drained black beans 1 can corn 1 head of lettuce- peel off the big leaves to use Sour cream and chopped green onions, for garnishing, optional! Directions In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriande

You've all seen it on your Instagram feeds from the Korean coffee shops and then everyone started making it and you were like "If they can do it, so can I!". So here you are... Your in luck, it is really easy but you have to have a hand mixer and it won't test you patience or your hand strength! Ingredients 2 tbsp. granulated sugar 2 tbsp. instant coffee  2 tbsp. cold water Milk, for serving Directions In a medium bowl, combine sugar, coffee, and water. Using a hand mixer or a whisk, vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and holds its lofty, foamy shape. (If whisking by hand, it will take 8 to 12 minutes to get to optimal fluffiness.) Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired.

This mango mousse is so refreshing! It's super easy and fast to make (especially if you have all the ingredients). Ingredients 2 mangoes, chopped 1 tablespoon sugar (or maple syrup or honey) 1/2 cup heavy cream Directions In a blender, add the chopped mangoes. At this step, you can also add sugar or honey.  blend till smooth. Take cream in a bowl. You can use a electric beater or whip by hand with a whisk. I used an electric beater. Beat till cream is soft and fluffy. Ensure you don't over whip or over beat the cream. Add the mango puree to the beaten cream! Put mango mousse into glasses. Chill the mousse in the refrigerator for 20-30 minutes or as long as you can wait!

I love chocolate chip cookies but I also had some sourdough discard that needed to be used so I had the perfect recipe up my sleeve! Theses chocolate chip cookies might even be better than the ones that you usually make or they will become regulars in your home! Makes 25 cookies Ingredients 225g unsalted butter, diced 380g plain flour 1 tsp baking powder 1 tsp baking soda 1 tsp flaked sea salt 220g caster sugar 220g light brown sugar 3 large egg yolks 240g sourdough starter discard (100% hydration) 1 tsp vanilla extract 250g dark chocolate, roughly chopped Directions To make the cookies we first need to brown the butter. Don’t be tempted to skip this because this isn’t just done for flavor it also removes the water content from the butter which is being replaced by the stater, if you skip this step the resulting recipe will have a very different texture. Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. K

My Mom has been making these crackers each week! Every time she goes to feed the sourdough starter and she has a fair amount of discard she makes these! They are so easy to make and you might never buy crackers from the store again! Ingredients 1 cup of flour 1 cup sourdough starter 1/4 cup olive oil 1 pinch of salt Directions Heat the oven to 350° F. In a medium bowl, use your fingers to whisk together a  pinch of  salt and 1 cup flour. Pour in 1 cup sourdough starter discard and  ¼ cup olive oil and combine until the dough comes together. At first, it’ll be shaggy, but it will become the perfect consistency. Knead a couple times to make sure everything is combined and the dough forms a smooth ball. Divide into thirds! Lay a piece of parchment paper on a work surface and roll out one ball of dough into as big and thin a sheet as you can without tearing it. Dimensions don't really matter here: as long as it’ll fit on a sheet pan, it’s perfect. Transfer the parchment

How can you go wrong with bread? It's delicious and goes with everything! This one is especially easy to make too! So get your Sourdough Starter and lets get started! Ingredients 475 Grams Organic Bread Flour (3 1/2 cups) 315 Grams Filtered Water (1 1/3 cups) 250 Grams Active Sourdough Starter (1 cup of 100% hydration starter, stirred down) 12 Grams Salt (1 3/4 teaspoon) Instructions Weigh and mix all the ingredients into a loose shaggy dough with a wooden spoon or dough whisk. Wet your hands and gently knead the dough in the bowl by hand until it comes together with no excess flour. Let the dough rest covered for 20-25 minutes. Start the first stretch and fold by wetting your hands and lifting one side of the dough and folding it toward the middle. Repeat this stretch and fold process in all four directions. Let the dough rest for 10 minutes. Start the second stretch and fold by wetting your hands and repeating the same folding motion in (at least) all four direct

Grilled cheese has always been a go to in our family! It quick and it's so yummy! The buttery crispy bread and then the ooey gooey cheese! But then when we went into quarantine a couple months ago we started making it with tomato soup. Yes I know this is not the first time it's been done but have you made your own tomato sou or do you make it from a can? I am telling you now, the secret to a better life is to make your own tomato soup! It is 100 times better than the canned stuff and it's only 5 ingredients! Butter, tomatoes, vegetable stock (or chicken stock), an onion and some salt! Ingredients 4 tablespoons unsalted butter 1/2 large onion, cut into large wedges 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes 1 1/2 cups water, low sodium vegetable stock, or chicken stock 1/2 teaspoon fine sea salt, or more to taste Directions Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, w

I love my pasta soufflé, heck I practically grew up on them! I used to call them pasta new flay because I was still learning how to speak that is how long I've been eating these.... Ingredients   2 large eggs 1 cup egg whites 1 cup milk 1 cup water 1 cup pasta 1 cup shredded cheese Four 1/8" thick slice sharp cheddar cheese 4 pinches of garlic powder 4 pinches salt Directions Day before: spray ramekins with canola oil Put 1/4 cup pasta (dry) into the bottom of ramekin Next, put 1/4 shredded cheese on top of pasta Add pinch garlic and slightly larger pinch season salt to each ramekin right before you put in the oven Make egg mixture and pour on top of pasta and cheese in ramekin  Combine eggs, egg whites, milk and water in a medium bowl. Mix the eggs well before putting in ramekins! Pour egg mixture into each ramekin just shy of top (should cover all pasta) The next day... Preheat the oven to 325 Put sharp cheddar chee