Mascarpone Butter Cookies, courtesy of Sara Sutler-Cohen
1 cup mascarpone
2 tablespoons butter, softened
1 teaspoon natural sugar
½ teaspoon cinnamon
1 tablespoon honey or maple syrup
1 ½ cups almond flour
2 tablespoons ice water
Nutmeg for topping
- Mix cheese, butter, sugar, cinnamon, and honey until well-mixed.
- Add flour slowly, bit by bit until you get large crumbs. Should be very coarse.
- Add the ice water slowly. Start to knead at this point.
- Separate into two balls. Between parchment sheets, flatten them with a rolling pin to two-inches thick.
- Chill for at least a half-hour.
- Preheat oven to 375° and line a baking sheet with parchment paper.
- On a heavily-floured surface, roll the dough very thin (otherwise you’ll have cheesy biscuits instead of crackers).
- Cut your shapes out how you want your crackers and lay out on the parchment.
- Add a topper (cinnamon, nutmeg, bits of candied ginger, etc.).
- Bake for twelve minutes.
Beef Nilaga, courtesy of Donna Miguel
This is a simple soup dish with different variations in different regions, and more importantly, access to ingredients. The recipe I use is my mother’s that she is passed down from her mother, and this makes me feel very close to them. It’s provided comfort during the pandemic, and the ingredients could be found in grocery stores. There are no real measurements, and it might come out different times. You just have to taste it to adjust.
- Beef: beef bones, neck bones, chuck, short ribs, or brisket would work best
- Potatoes: 2-3 medium sized potatoes, cubed (I like using the red ones)
- Fresh ginger, chopped, about the size of your fingertip
- Bokchoy or cabbage: sliced (I used napa cabbage because I could find it, plus I like the flavor)
- Patis (fish sauce)
- Black peppercorn
- Other vegetables that could be included are carrots, onions, and/or green onions (I just toss in green onions)
- Heat 1 quart water in a deep pot – add more if you need to. This amount of water depends on how much meat you have or how much broth you want.
- Add the beef with the peppercorn (about less than a small palmful)
- Add sliced ginger
- Bring the broth w/meat on high to a boil, then lower it to simmer, cover and let it cook for about 1-2 hours until meat is tender
- Add 1 tablespoon of fish sauce, then adjust to your taste. Add salt.
- *this step is your choice, but I follow what my mom does to a T*
Let the broth sit overnight in the pot. The next day, skim any fat off the top.
- Heat the broth up again to a boil, then let it simmer. Add the cubed potatoes.
- After 10-15 minutes or so, add the napa cabbage and the chopped green onion.
- Let it cook until veggies are tender. Season with salt or more fish sauce to your taste.
- Serve on brown (or whatever choice) your rice.
Vodka Cream Tomato Sauce with Seafood, courtesy of Maurya Radvilas
Sautee mushrooms and onions in butter and olive oil first. Finish with chopped garlic. Remove from the pan and then cook the seafood (we like shrimp and scallops). May need to add more butter and olive oil depending on size of batch.
Deglaze the pan with vodka (amount varies with batch but typically about a cup +)
Reduce the liquid to about half and then add tomato sauce (again, batch size matters but about 1.5 — 2 cups should be good. (I use my own canned if available or jarred sauce works well). Add horseradish to taste, heaping tablespoon for us, and worcestershire sauce (3-5 shakes).
Add heavy cream, about a cup or until desired density).
Return seafood, mushrooms, and onions to the pan and add fresh chopped basil.
Add pasta to the bowl and top with parmesan cheese before adding the mixture on top. Then top with more parmesan cheese and a little more fresh basil.
Step by step pics can be found here: Vodka Cream Tomato Sauce with Seafood – Maurya Radvilas