TURKEY BURGERS, PICKLED CUCUMBERS & SPECIAL SAUCE

Crystal@Home | Sunday Cooking with Chef Jon 



TURKEY BURGERS WITH PICKLED CUCUMBERS & SPECIAL SAUCE

Servings: 4

Burger:

1 teaspoon water

1/2 teaspoon baking soda

16 ounces ground turkey

2 teaspoons soy sauce

1 tablespoon unsalted butter, melted

3 tablespoons panko breadcrumbs

1 tablespoon finely minced ginger

1 tablespoon finely minced garlic

1/4 cup grated parmesan cheese

1/2 teaspoon unflavored gelatin

1/4 teaspoon pepper

Pinch table salt

2 teaspoons vegetable oil

4 hamburger buns, toasted

 

Optional garnish: Sliced avocado, lettuce, tomato, pickles

 

Special sauce:

1/4 cup mayo

1 tablespoon plus 1 teaspoon tomato ketchup

1/4 teaspoon sesame seed oil

1/2 teaspoon agave nectar or honey

1/4 teaspoon garlic puree

 

Pickled cucumber:

1 tablespoon granulated sugar

1 tablespoon soy sauce

1/4 cup distilled white wine vinegar

1 teaspoon dark sesame oil

1/2 teaspoon garlic puree

2 cups English cucumbers, thinly sliced

Turkey burger with pickles and tomato | Crystal

Directions:

For pickled cucumbers: 30 minutes prior to topping turkey burgers, whisk together sugar, soy sauce, vinegar, sesame oil and garlic. Place in fridge. 

For special sauce: In a small bowl, whisk all ingredients together, taste for seasoning. Place in fridge.  

For the burgers:   

1) Combine water and baking soda in small bowl. Place turkey in large bowl. Drizzle baking soda mixture evenly over turkey followed by soy sauce and melted butter. Evenly sprinkle panko breadcrumbs, ginger, garlic, parmesan, gelatin, pepper and salt over mixture. Using your hands, gently mix to combine, trying not to over work the mixture. 

2) Divide meat into 4 portions about 4 ounces each. Gently flatten each portion into patties about ½ inch thick and about 4 inches in diameter. 

3) Add oil to large cold skillet and add burgers.  Heat skillet over medium heat. When patties start to sizzle, cover skillet with a lid or foil and cook until burgers are well browned on bottom about 2½ minutes Carefully flip patties cover and continue to cook until second side is browned and burgers register 160 degrees F (2½ to 3 minutes longer). 

4) Transfer burgers to plate and let rest for 3 minutes then transfer to buns and serve.

5) Smear some sauce on the bottom of each toasted bun, top with a burger, then layer on the avocado, lettuce, tomato and pickles.

SMASH BURGER WITH BACON & CHEESE

Servings: 4

1 lb. very cold ground beef

Potato buns

4 tablespoons unsalted butter, melted

Salt and freshly ground black pepper to taste

8 slices cooked thick-cut bacon, broken in half

4 slices cheese

Directions:

1) Divide meat into 4 portions, about 4 ounces each.

2) Heat a cast-iron griddle over medium-low heat until warm.

3) Brush cut sides of buns with butter. Place buns cut side down on griddle. Toast 2-3 minutes or until golden brown.

4) Increase heat to medium. Sprinkle 1 side of each of the beef patties generously with salt and a pinch of pepper. Place seasoned side down on griddle. Top with a piece of parchment or wax paper. Using a sturdy metal spatula, firmly smash each patty into a ⅓-inch-thick slab. Pressing down on spatula with another stiff spatula helps flatten the burger quickly. Let cook for 30-60 seconds and remove parchment paper. Season top with another generous pinch of salt and small pinch of pepper.

5) Cook 2 minutes or until edges beneath are brown and crisp and juices on surface are bubbling hot. Turn and cook 1 minute for medium or until desired degree of doneness. Top bottom half of each bun with 1 patty, 1 slice of cheese, 2 bacon slices and 1 bun top.

6) Serve with ketchup.

LAMB TIKKA MASALA WITH NAAN BREAD

Crystal@Home | Sunday Cooking with Chef Jon 



Lamb Tikka Masala with Naan Bread 

Ingredients: 

Lamb Marinade 
1 tablespoon garam masala 
2 tablespoons tandoori spice 
3 garlic cloves, pureed (use garlic press or Microplane)
1-inch piece of fresh ginger, pureed (use Microplane) 
1 cup heavy cream 
1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes


Tikka Masala Sauce 

2 tablespoons butter 
4 garlic cloves, minced 
2 tablespoons fresh ginger, minced 
2 tablespoons gram masala 
2 teaspoons smoked paprika 
2 tablespoons tomato paste 
1 cup chicken stock
1 24 oz Rao’s tomato sauce
1 can coconut milk 

Directions: 

Whisk together first 5 ingredients for marinade in a large bowl. Add lamb pieces and toss to evenly coat. Cover bowl with plastic wrap and let marinate overnight in refrigerator. 

For the sauce: 
Heat butter in a large pot over medium heat. Add garlic and ginger and cook until slightly golden. Add spices and tomato paste and stir together for 30 seconds. Add stock, tomato sauce and coconut milk. Bring to a simmer and reduce sauce until desired consistency, stirring occasionally. Taste for seasoning.

Lamb:

Preheat broiler 10 minutes before ready to cook. 

Remove lamb from marinade and place on an oven tray lined with a cooling rack. Spray lamb with vegetable oil spray and broil on top shelf until golden. Turn lamb over and broil other side. 

Add, lamb to cooked and seasoned masala sauce and serve with rice and naan bread. 


Simple Naan Bread

2 cups All Purpose flour
2 tablespoons baking powder
1 teaspoon salt 
1/2 cup, plus1 tablespoon whole milk 
1 large egg 
1 tablespoon sugar 
1 tablespoon canola or vegetable oil 

Whisk flour, baking soda and salt together in a large bowl. In another bowl, whisk milk, egg, sugar and canola oil. Add wet ingredients to flour bowl and make dough. Remove dough bowl from bowl and knead for a few minutes. Place back in bowl and cover with a cloth or plastic wrap. Let dough rise at room temperature for 2-4 hours. 

When you're ready to roll out the dough, make sure you have two bowls on your counter: one with extra flour in it, and one with water. Separate the dough into 4 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. Repeat this method with the rest of the dough.

Warm a large cast-iron skillet over high heat until it's nearly smoking. 

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Lay dough in skillet. Once the dough starts to bubble, turn the bread over. Cook for additional minute until lightly colored. 

Serve plain or brush with garlic butter (Melt 3 tablespoons minced garlic with 1 stick butter) 


Makes 4 

Lamb-Tikka-Masala

CRISPY ASIAN RIBS

Crystal@Home | Sunday Cooking with Chef Jon Ashton



CRISPY ASIAN RIBS

Servings: 4-6

Ribs:

3 racks of baby back ribs

8 peeled and smashed garlic cloves

1/2 cup sliced fresh ginger plus

6 scallions, thinly sliced white and green parts separated

4 star anise pods

1 1/2 cups soy sauce

1/2 cup dry white wine

Zest and juice from 1 navel orange

1 cup granulated sugar

1/2 cup cilantro stems

1/4 cup coarsely chopped cilantro

 

Sauce:

2 tablespoons canola oil

6 minced garlic cloves

1/4 cup minced ginger

2 cups lightly packed brown sugar

1 cup ketchup

1 cup hoisin sauce


Crispy Coating:

Canola oil

1/2 cup All-purpose flour

1/2 cup cornstarch

Crispy Asian ribs with sesame seeds accompanied by cucumbers | Crystal

Directions:

1) Prepare ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel. Slice ribs into sections of two. 

2) Arrange the ribs standing up along the outer edge of the Instant Pot or pressure cooker, making a wall (ring) with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make circles. Add the remaining 10 ingredients to the center of the pot and add enough water to fill up pot. Close lid and cook for 30 minutes. Allow the pressure to release naturally.

3) Let ribs cool in fridge or in the pot for a few hours. I usually let mine cool overnight. This helps the ribs firm up.

4) Meanwhile, in a large saucepan, heat canola oil to medium-high. Add the minced garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 1 minute. 

5) Add the brown sugar, ketchup and hoisin sauce and bring to a boil. Cook over medium heat for 10 minutes, be sure to stir frequently, so sauce doesn’t stick to the bottom of the pan. Remove from heat. Taste for seasoning. 

6) Heat a shallow frying pan with oil to 375 F.

7) Whisk the flour with the cornstarch. Working in batches, remove ribs from pot and dry and slice into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Shallow fry ribs, turning until each side until golden. Transfer the ribs to paper towels to drain briefly, then brush them with sauce and serve. 

 

Note: If you prefer not to deep fry, you can always remove the ribs, dry them and brush with sauce and cook under broiler to crisp up. If you don't have a pressure cooker, you can braise the ribs in a covered roasting pan at 400 F for 2 hours. Be sure to cover the ribs with extra water to stop them from drying out. 

 

LEMON & BLUEBERRY CAKE WITH VANILLA GLAZE

Crystal@Home | Sunday Cooking with Chef Jon Ashton



LEMON AND BLUEBERRY CAKE WITH VANILLA GLAZE

3 cup All Purpose flour

1 (3.4 oz) package instant vanilla pudding

½ tsp salt

¼ tsp baking soda

1½ cup butter softened

2¾ cup granulated sugar

1 tablespoon pure vanilla extract

6 large eggs

1 (8 oz.) package sour cream

2 Tbsp fresh lemon zest

1 cup fresh or frozen blueberries


Glaze:

1 ½ cups powdered sugar

2 Tbsp fresh lemon juice, more if needed to thin

1 Tbsp butter melted

1 tsp vanilla extract or paste

Baked blueberry and lemon cake | Crystal

Directions:

1) Preheat the oven to 325°F. Butter and flour a bundt or cake pan. Set aside.

2) Place two tablespoons flour in a separate bowl for blueberries.

3) Sift together the rest of the flour, vanilla pudding mix, salt and baking soda.

4) Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in color.

5) Add the eggs, one at a time, beating well after each addition. Stop and scrape the sides of the bowl as needed.

6) Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined.

7) Toss blueberries with the reserved 2 tablespoons flour. Add blueberries and fresh lemon zest to batter by hand and fold until evenly mixed.

8) Pour into the prepared cake pan and place into the oven.

9) Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the center comes back clean.

10) Cool in the pan on a wire rack for 15 minutes. Remove cake from pan. 

11) To prepare the glaze: Mix together the powdered sugar, lemon juice, melted butter and vanilla extract. Drizzle over the cooled cake.

VEGETABLE FRIED RICE WITH SUNNY SIDE-UP EGG

Crystal@Home | Sunday Cooking with Chef Jon Ashton



VEGETABLE FRIED RICE WITH SUNNY SIDE-UP EGG

Servings: 4-6

8 tablespoons peanut oil or canola oil

3 tablespoons minced garlic

3 tablespoons minced ginger

1 tablespoon salt

2 cups thinly sliced leeks, white and light green parts only

1 small bag of frozen pea and carrots mix

4 cups cooked rice

2 tablespoon oyster sauce

2 tablespoons light soy sauce

1/2 teaspoon white pepper

4 large eggs

2 teaspoons sesame oil

Vegetable fried rice with sunny side-up egg | Crystal

Directions:

1) In a large skillet heat 1/4 cup oil over medium-high heat. Add garlic and ginger, stirring regularly as to not burn. Look for a golden, crisp texture. With a slotted spoon, transfer to paper towels and salt lightly.

2) Reduce the heat in the pan to medium and add 2 tablespoons oil, leeks. Cook about 10 minutes, stirring occasionally until vegetables are very tender. You are not looking to brown them. Season lightly with salt.

3) Raise heat to medium and add cooked rice and frozen peas/carrots. Cook, stirring well, until heated through. Season with oyster sauce, soy sauce and white pepper. Take a taste and check the seasoning and feel free to add more soy sauce or salt and pepper.

4) In a nonstick skillet over a medium-high heat, fry eggs in remaining oil sunny-side-up until edges are set but yolk is soft.

5) Divide rice among four dishes. Top each with one egg and 1/2 teaspoon sesame oil. Garnish with crispy garlic and ginger to serve.

CHIMICHURRI STEAK

Crystal@Home | Sunday Cooking with Chef Jon Ashton



GREEN CHIMICHURRI

Servings: 4

1 cup fresh flat-leaf parsley leaves

1/2 cup fresh mint leaves

1/2 cup fresh oregano leaves

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon brown sugar

1 teaspoon crushed red pepper flakes

8 cloves garlic

4 cuts of your favorite steak 

Chimichurri sauce with steak | Crystal

Directions:

1) Combine all the ingredients in a food processor and process until smooth.

2) Place steaks in a large sealable bag. Add the chimichurri and turn to coat. Cover and refrigerate for at least 4 hours, overnight is even better. Remove the steak from the marinade and place on a plate 30 minutes before grilling.

3) Cook steaks on pre-heated grill until desired doneness. 

SMOKY RED CHIMICHURRI

Servings: 4

1 cup finely chopped fresh flat-leaf parsley

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons finely chopped fresh oregano

1 tablespoon smoked paprika

1/2 teaspoon crushed red pepper flakes

1 tablespoon brown sugar

3 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

Flat-leaf parsley leaves for garnish

Directions:

1) Combine all ingredients in a food processor and process until smooth.

2) Serve with cooked steaks, chicken, fish or really any protein.  I have yet to meet a food it doesn’t get along with. Add parsley as final garnish.

SMOKY SHRIMP TACOS

Crystal@Home | Sunday Cooking with Chef Jon Ashton



SMOKY SHRIMP TACOS

Servings: 6

2 tomatoes, cored and chopped

1 small onion, chopped fine

1 teaspoon smoked paprika

3 tablespoons ketchup

1 tablespoon lime juice, plus lime wedges for serving

3 garlic cloves, minced

2 tablespoons water

salt and pepper

1 pound large shrimp, peeled, deveined and tails removed

5 tablespoons canola oil

1 garlic clove, sliced in half

12 6-inch corn or flour tortillas

8 ounces Monterey Jack cheese

2 cups shredded iceberg lettuce

2 diced avocados

fresh cilantro, chopped

5 tablespoons canola oil

1 jalapeño chili, thinly sliced (optional)

hot sauce

Smoky shrimp tacos with avocado, cilantro and limes | Crystal

Directions:

1) Pre-heat oven to 450 degrees F. 

2) Combine tomatoes, onion, paprika, ketchup, lime juice, garlic, water, pinch salt, and hint of pepper in large bowl; set aside. Cut shrimp into ½-inch pieces.

3) Heat 1 tablespoon oil in a large skillet over medium-high heat until the oil is shimmering. Add tomato mixture and cook until liquid is slightly thickened, and tomatoes begin to soften and break down, 7 to 10 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

4) Rub the garlic clove over the bottom of 2 baking sheets and brush with 2 tablespoons oil (1 tablespoon per sheet). Season oiled baking sheet with a little salt and pepper. Arrange tortillas in single layer on prepared sheets. Brush tops of tortillas with remaining 2 tablespoons oil. Divide cheese evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begins to brown and crisp, about 7 to 12 minutes.

5) Garnish with lettuce, avocado, cilantro, jalapeño, and hot sauce, then fold tacos in half. Transfer tacos to platter. 

6) Serve with lime wedges separately.

FOREST MUSHROOM SOUP

Crystal@Home | Sunday Cooking with Chef Jon Ashton



FOREST MUSHROOM SOUP

Servings: 4 to 6

3/4 cup dried or 1 cup fresh morel mushrooms

3/4 cup fresh portobello mushrooms, sliced with no skin

3/4 cup fresh white button mushrooms, sliced

1 cup dried or ¾ cup fresh porcini mushrooms

3 tablespoons extra-virgin olive oil

3 shallots, finely minced

2 garlic cloves, finely minced

1/2 cup dry white wine

4 cups chicken or vegetable broth

1/2 cup heavy cream

2 tablespoons mixed fresh herbs (parsley, thyme, oregano and basil leaves)

4 to 6 bread loaves, individual-sized

Forest Mushroom Soup Preview | Crystal

Directions:

1) If using dried mushrooms, wash thoroughly to remove excess soil; soak for 10 minutes in warm water. Remove stems and discard. Cut caps into bite-sized pieces. Heat medium saucepan over medium heat with olive oil; add all mushrooms and sauté for 3 minutes. Add shallots and garlic; sauté for 2 minutes. Season to taste, add white wine and let simmer until reduced by half. Add broth and bring to a simmer; add cream and simmer again. Reduce heat and let cook for 25 minutes. In blender or food processor, purée half of soup until smooth, then return purée to pan; stir in the fresh herbs and cook for another minute. Adjust seasoning as desired and keep warm.

2) Preheat oven to 180°F (82°C). Remove tops of bread and hollow out to create bread bowls. Place bowls on a baking sheet and heat for 3 minutes. Remove bread from oven and pour hot soup into bowls. Garnish with parsley and serve.

BRITISH SCONES WITH HOMEMADE LEMON CURD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton



BRITISH SCONES


4 cups all-purpose flour, more as needed

1/2 teaspoon salt

2 tablespoons baking powder

1/4 cup sugar, extra for dusting the top

8 tablespoons cold unsalted butter cut into pieces

1 teaspoon vanilla extract

1 cup milk

3/4 cup heavy cream more for brushing

British Scones with Homemade Lemon Curd Preview | Crystal

Directions:

1) Adjust oven rack to lower-middle position and preheat to 400°F.

2) Sift the flour, salt, baking powder and sugar into a large bowl. Add the butter and then rub in with your fingers until the mix looks like fine crumbs.

3) Add the milk and cream and gently mix to form a slightly sticky dough. 

4) Turn the dough onto a lightly floured surface and knead a couple times, then press dough into a 1-inch-thick circle and cut into 2-inch rounds with a cutter or glass. Place the rounds onto a parchment lined baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a little extra cream and dust tops with a little sugar. 

5) Bake for 18-25 minutes (rotating midway through), or until the scones are a beautiful golden brown. Serve immediately.

LEMON & VANILLA CURD


3 lemons

1 1/2 cups sugar

8 tablespoons unsalted butter, room temperature

5 large eggs

1/2 cup lemon juice

1 teaspoon vanilla extract (optional)

1/8 teaspoon kosher salt



Directions:

1) Using a vegetable peeler, remove the zest of 3 lemons or you can use your Microplane. Add the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest has blended into the sugar.

2) Add the butter to sugar in food processor and pulse to cream. Add the eggs, one at a time, and then add the lemon juice, vanilla and salt.

WIENER SCHNITZEL & POTATO SALAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton



EXTRA CRISPY PORK WIENER SCHNITZEL

By Chef Jon Ashton
Makes 4 servings

1/3 cup corn starch

2 teaspoons coarse salt

1 teaspoon freshly ground pepper

3 large eggs (whites only)

2 cups panko breadcrumbs

4 pork loin cutlets each about 4 to 5 ounces and pounded to 1/4 inch thick

Canola oil or vegetable oil

4 tablespoons unsalted butter

2 tablespoons fresh parsley

Lemon wedges for serving

Wiener-Schnitzel-Potato-Salad

Directions:

1) Preheat the oven to 200 degrees F.

2) In a shallow dish, combine corn starch with 1 teaspoon salt and pepper. In another shallow dish, lightly beat egg whites. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned corn starch, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so breadcrumbs adhere but be careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.

3) Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees F (180°C). Work in batches to avoid crowding pan. Cook 2 cutlets until golden brown on the bottom 1 to 2 minutes. Turn over and fry until the other side is golden brown and cutlets are cooked through 1 to 2 minutes more monitoring temperature of oil to maintain 350 degrees F. Transfer to a baking sheet lined with a cooling rack.

4) Place in oven to keep warm whilst cooking second batch.

5) Once second batch is cooked, drain oil out of skillet and wipe clean with a paper towel. Add butter to the pan over medium heat until sizzling. Add pan-fried cutlets in the skillet coating one side with butter and then quickly turning over to coat the other side. Carefully remove from pan.

6) Arrange the cutlets on a platter. Sprinkle with fresh parsley, and serve with lemon wedges.

VIENNESE POTATO SALAD


1 pound small fingerling potatoes

1/2 cup red onion finely minced

1/2 cup warm chicken broth

1/3 cup white wine vinegar

2 tablespoons Dijon mustard

3 tablespoons canola oil

1/3 cup powdered sugar


2 tablespoons chives chopped



Directions:

1) In a medium pot, boil potatoes in water until soft and thinly slice potatoes and place in a medium bowl with the chopped onions.

2) In a small bowl, combine the dressing ingredients and pour over potatoes. Garnish with chopped chives. Serve with Schnitzel.

GIN COCKTAIL & MOZZARELLA SPREAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton



CREAMY MOZZARELLA & PESTO

By Chef Jon Ashton
Makes 4-6 servings

8 oz. mozzarella cheese

2 tbsp. fresh pesto

3 tbsp. ricotta cheese

3 tbsp. parmesan cheese

Zest of one lemon

Creamy mozzarella pesto spread recipe | Crystal

Directions:

In a food processor, combine the mozzarella, pesto, ricotta and lemon zest and process to a coarse paste. Scrape into a bowl. Top with a little extra pesto and parmesan cheese. Season with salt and pepper to taste and serve with flatbread crackers. 

CRYSTAL'S GIN & JAM COCKTAIL


2 oz. Gordon’s gin

2 oz. fresh lemon

1 tsp. raspberry jam

Gin and Jam Cocktail Recipe | Crystal

Directions:

Shake all ingredients together with ice, then strain into rocks glass with fresh ice. For garnish, take spoon of jam, lay it across the glass to be stirred into the drink for extra sweetness.

PENNE ALLA VODKA PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton



PENNE ALLA VODKA

By Chef Jon Ashton

1 tablespoon olive oil

4 garlic cloves, sliced thinly

¼ teaspoon red pepper flakes

1 32 oz jar tomato sauce or 1 (28-ounce) can crushed tomatoes

½ cup vodka

1 teaspoon dried oregano

¾ cup heavy cream

salt and pepper

1 pound Penne pasta

⅓ cup minced fresh basil

parmesan cheese

Penne-Alla-Vodka

Directions:

1. Bring 4 quarts water to boil in large pot. Meanwhile, heat oil in 12-inch skillet over medium heat until shimmering. Add the sliced garlic and pepper flakes and cook until fragrant, about 30-60 seconds. Add tomato sauce and cook until slightly thickened, about 3 minutes. Add vodka. Bring sauce to boil, reduce heat to medium, and simmer until thickened, 12 to 15 minutes. Stir in oregano and cream. Season with salt and pepper to taste; cover and keep warm.

2. Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ¼ cup cooking water, then drain pasta and return it to pot. Toss sauce and basil with pasta, adding reserved pasta water as needed. Top with grated parmesan cheese and serve.

 

SIMPLE DAILY BREAD PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton



SIMPLE DAILY BREAD

By Chef Jon Ashton
Makes: 1 loaf; 2 x pizzas; 12 hamburger rolls

4 cups bread flour (480 grams)

1 package yeast (2 1/4 teaspoons)

1 1/2 cup water (110-115 °F)

1 tablespoon honey

2 teaspoons salt

jon-ashton-simple-bread

Directions:

1. In bowl of stand mixer, whisk bread flour and yeast together. Add 1 1/4 cups warm water (110-115 °F) and honey. Fit stand mixer with paddle and mix on low speed for 1 minute. Increase speed to medium and mix for a couple of minutes. Scrape down bowl and paddle with greased rubber spatula. Continue to mix a couple of minutes longer. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover with plastic wrap and let batter rise in warm place until doubled in size, about 20 minutes. 

2. While dough is resting, stir salt into remaining 1/4 cup water. Adding the salt water to the dough after twenty minutes will help the dough proof quicker (it can save you an hour). 

3. Add salt-water mixture and mix on low speed until water is mostly incorporated, about 40 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary.  

4. Remove paddle attachment and cover bowl with plastic wrap. Let dough rise at room temperature for at least 2 hours (or up to 5 hours). 

Dutch Oven Method:

1. Lay a 12 x 12-inch sheet of parchment paper on counter and dust with flour. Place shaped dough in center and cover with a towel and let rise for 40 min to 1 hour, the dough should be springy to touch.  

2. Preheat oven to 425 F. 

3.Pick up dough by lifting parchment overhang and lower into heavy-bottomed Dutch oven and then place the lid on. Place in oven and set timer for 25 minutes. After 25 minutes, remove lid and bake for another 20-30 minutes until loaf is deep brown and registers 210 F. Feel free to bake until your desired doneness. Always remember every oven heats differently and you may have hot spots, so keep an eye on the coloring, you may have to rotate during the cooking. 

4. Carefully remove bread from pot; transfer to wire rack and let cool completely.  

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SPRINGTIME MINI EGG COOKIES PREVIEW

Crystal@Home | Sunday Cooking with Chef Jon Ashton



SPRINGTIME MINI EGG COOKIES

By Chef Jon Ashton
Makes 36 cookies

1 ⅓ cups (287 g) butter, unsalted (2 sticks plus 6 tablespoons)

1 cup (213 g) sugar

1 cup (213 g) brown sugar

2 large eggs

1 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

3 cups (400 g) All-purpose flour

1 packet bittersweet chocolate (10 ounces)


Garnish
1 package Cadbury Mini Eggs

Easter_Cookies_Plate_r2

Directions:

1. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft and creamy. Add eggs one at a time until incorporated. Add in the salt and vanilla. 

2. While butter and sugar are creaming, in a separate bowl, whisk baking soda into flour. 

3. Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Then, turn the mixer to low and beat until the dough comes together. Toss in the chocolate chips and slowly mix to incorporate. 

4. Using a cookie scoop as a guide, portion out balls of dough on to a tray. Freeze the tray of dough for at least one to two hours. I usually make these the night before. 

5. Place a rack in center of oven and preheat oven to 350 F with an empty cookie sheet pan in oven. The hot tray helps with the browning and stops cookie from spreading. 

6. Once oven comes up to temperature, carefully remove hot baking tray and place a piece of parchment or a silicone mat on it. Remove the tray of cookies in your freezer and transfer the cookies to the hot tray, spacing them 1 1/2 inches apart. 

7. Bake at 350 F for 10 minutes rotating mid-baking. 

8. Remove cookies. Add three mini eggs to each cookie, slightly pressing them into dough. 

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