HOPE YOU’RE HUNGRY DIVA!

HERE ARE SOME OF MY FAVORITE RECIPES! SUBSCRIBE TO MY EMAIL LETTER (FREE YAY) TO STAY UP TO DATE ON NEW ADDITIONS TO THE RECIPE BOOK :)
ENJOY!
XOXO BISMUTH

  • 2 CUPS OLD FASHIONED OATS

    ½ CUP OIL (EXTRA VIRGIN OLIVE OIL OR COCONUT OIL WORKS GREAT)

    ½ CUP HONEY

    1 CUP MIXINS OF YOUR CHOICE (I USUALLY DO ½ CHOPPED RAISINS ½ CHOPPED PISTACHIOS

    ½ TEASPOON SALT

    ¾ TEASPOON CINNAMON

    1. PREHEAT OVEN TO 300 F

    2. MIX INGREDIENTS IN A BOWL UNTIL MODERATELY HOMOGENOUS IN TEXTURE

    3. TRANSFER MIXTURE TO A BAKING SHEET AND SPREAD EVENLY

    4. BAKE FOR 20-25 MINUTES DEPENDING ON HOW CHEWY YOU LIKE IT (LESS TIME = MORE CHEWY)

  • 150G ACTIVE SOURDOUGH STARTER

    320G WARM WATER

    480G BREAD FLOUR

    10G SALT

    15G BROWN SUGAR

    20G EXTRA VIRGIN OLIVE OIL

    1. MIX INGREDIENTS IN A STAND MIXER

    2. KNEED FOR FIVE MINUTES

    3. LET REST FOR 30 MINUTES

    4. KNEED AGAIN FOR 5-10 MINUTES

    5. LET RISE FOR 6-12 HOURS DEPENDING ON ENVIRONMENT (ABOUT DOUBLE IN SIZE)

    6. PREHEAT DUTCH OVEN TO 500 F

    7. SHAPE AND PLACE DOUGH ONTO PARCHMENT PAPER

    8. SCORE THE DOUGH

    9. ONCE PREHEATED, LOWER OVEN TO 450 F

    10. TRANSFER DOUGH TO DUTCH OVEN

    11. BAKE COVERED FOR 30 MINUTES

    12. FINISH BAKING UNCOVERED FOR ANOTHER 20 MINUTES OR UNTIL GOLDEN AND FULLY BAKED THROUGH

  • PRALINE

    • ¾ CUP GRANULATED SUGAR

    • 4 TABLESPOONS BUTTER

    • 2 TABLESPOONS WATER

    • ½ TEASPOON SALT

    • ½ TEASPOON BAKING SODA

    • OPTIONAL 1 ¼ CUPS CHOPPED NUTS

    COOKIE DOUGH

    • 2 STICKS BROWNED BUTTER

    • ¾ CUP BROWN SUGAR

    • ½ CUP GRANULATED SUGAR

    • 2 LARGE EGGS

    • 1 TEASPOON VANILLA EXTRACT

      1 ½ TEASPOONS SALT

    • 1 TEASPOON BAKING SODA

    • 2 CUPS OLD FASHIONED OATS

    • 1 ½ CUPS AP FLOUR

    FOR THE PRALINE

    1. HEAT SAUCE PAN ON MEDIUM HIGH

    2. ADD BUTTER, SUGAR, AND WATER

    3. STIR WITH SPATULA UNTIL HOMOGENOUS

    4. COOK UNTIL DEEP GOLDEN BROWN, SWIRLING THE PAN OCCASSIONALY SANS SPATULA TO AVOID CRYSTALIZATION

    5. ONCE GOLDEN, ADD SALT AND BAKING SODA (OPTIONAL ADD NUTS HERE)

    6. STIR UNTIL BUBBLY AND HOMOGENOUS

    7. TRANSFER TO PARCHMENT LINED SHEET PAN

    8. SPREAD EVENLY AND LET COOL

    FOR THE COOKIE DOUGH

    1. BROWN BUTTER

    2. COOL BUTTER IN FREEZER

    3. IN A STAND MIXER OR OTHERWISE, CREAM TOGETHER COOLED BROWN BUTTER WITH BOTH SUGARS AND EGGS UNTIL HOMOGENOUS AND LIGHTENED IN COLOR

    4. ADD VANILLA, SALT, AND BAKING SODA

    5. MIX UNTIL HOMOGENOUS

    6. IN A BLENDER OR FOOD PROCESSER, ADD HALF THE OATS, HALF THE FLOUR, AND HALF THE PRALINE BROKEN INTO SMALLER PIECES

    7. PULSE UNTIL PRALINE IS BROKEN INTO SMALL PIECES

    8. ADD MIXTURE TO STAND MIXER WITH REMAINING OATS, FLOUR, PRALINE (SIZEABLE CHUNKS) AND CHOCOLATE CHIPS

    9. MIX UNTIL COMBINED, LEAVING VARIETY OF PRALINE PIECE SIZE

    10. FORM DOUGH INTO SIZEABLE ROUNDS

    11. PLACE DOUGH ONTO PARCHMENT LINED SHEET PAN

    12. LET REST IN FRIDGE OVERNIGHT

    13. PREHEAT OVEN TO 350 F

    14. BAKE COOKIES FOR 16-20 MINUTES

  • 12OZ MEDIUM SHELL OR TUBE PASTA (I LIKE SHELLS)

    1 ½ TEASPOONS SALT

    4+ TABLESPOONS EXTRA VIRGIN OLIVE OIL

    4 TABLESPOONS BUTTLER

    1LB CRIMINI MUSHROOMS ¼ INCH CUBED

    8OZ ITALIAN SAUSAGE

    1 RED ONION FINELY DICED

    4 CLOVES GARLIC FINELY CHOPPED

    2 TABLESPOONS TOMATO PASTE

    ¼ TEASPOON RED PEPPER FLAKES

    6-8 LEAVES FINELY CHOPPED SAGE

    ½ CUP BALSAMIC VINEGAR

    ½ CUP RESERVED PASTA WATER

    GOAT CHEESE FOR SERVING

    1. COOK PASTA UNTIL ALDENTE

    2. HEAT 2 TABLESPOONS OIL AND 2 TABLESPOONS BUTTER IN LARGE POT OVER MEDIUM HIGH

    3. COOK MUSHROOMS FOR 7 MINUTES OR UNTIL GOLDEN AND LIQUID IS EVAPORATED, ADDING SALT AFTER 2 MINUTES OF COOKING

    4. TRANSFER MUSHROOMS TO BOWL

    5. HEAT REMAINING OIL

    6. COOK SAUSAGE UNTIL GOLDEN, BREAKING APART SAUSAGE WHILE COOKING INTO SMALL PIECES WITH WOODEN SPOON

    7. ADD RED ONION

    8. COOK UNTIL LIGHTLY BROWNED

    9. ADD GARLIC AND SAGE

    10. COOK UNTIL FRAGRANT

    11. RETURN MUSHROOMS TO POT

    12. ADD TOMATO PASTE AND RED PEPPER FLAKES

    13. SEASON TO TASTE WITH SALT AND BLACK PEPPER

    14. COOK UNTIL PASTE IS DARKENED

    15. POUR IN BALSAMIC VINEGAR, SCRAPING BOTTOM OF POT

    16. REDUCE HEAT TO MEDIUM

    17. ADD PASTA, RESERVED PASTA WATER, AND REMAINING BUTTER

    18. COOK AND STIR UNTIL GLOSSY

    19. TRANSFER PASTA TO SERVING DISH AND TOP WITH GOAT CHEESE

  • SALMON AND MARINADE

    • 4 SKIN ON SALMON FILETS

    • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

    • 3 TABLESPOONS SOY SAUCE

    • 2 TABLESPOONS WHITE MISO PASTE

    • 1 TABLESPOON SESAME OIL

    • 2 TABLESPOONS MIRIN

    • 1 TABLESPOON RICE VINEGAR

    GARLIC RICE

    • 1 CUP OF SUSHI RICE

    • 1 ½ - 2 CUPS WATER

    • 6 CLOVES GARLIC FINELY CHOPPED

    • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

    BOK CHOY

    • 1LB BOK CHOY

    • 2 TEASPOONS SOY SAUCE

    • 2 CLOVES GARLIC FINELY CHOPPED

    • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

    FOR THE MARINADE

    1. MIX TOGETHER SOY SAUCE, MISO, SESAME OIL, MIRIN, AND RICE VINEGAR UNTIL HOMOGENOUS

    2. POUR INTO GALLON ZIPLOCK BAG

    3. PLACE SALMON FILETS IN BAG

    4. REMOVE AS MUCH NEGATIVE SPACE FROM BAG AS POSSIBLE

    5. REST IN FRIDGE OVERNIGHT

    FOR THE RICE

    1. WASH AND COOK RICE

    2. HEAT HIGH WALLED SKILLET OVER MEDIUM HIGH

    3. ADD ENOUGH OLIVE OIL TO COAT THE BOTTOM OF PAN

    4. ADD GARLIC AND FRY UNTIL FRAGRANT AND GOLDEN

    5. ADD COOKED RICE

    6. MIX UNTIL HOMOGENOUS

    7. TRANSFER TO BOWL AND KEEP WARM

    FOR THE SALMON

    1. TO SAME PAN, ADD ENOUGH OLIVE OIL TO COAT BOTTOM OF PAN

    2. PLACE SALMON SKIN SIDE DOWN AND COOK UNTIL GOLDEN AND NOT RAW

    FOR THE BOK CHOY

    1. ADD GARLIC TO SAME PAN (yay more garlic)

    2. COOK UNTIL FRAGRANT

    3. ADD BOK CHOY

    4. COOK FOR TWO MINUTES

    5. ADD SOY SAUCE

    6. STIR AND COVER WITH LID

    7. COOK UNTIL TENDER

    PLATE AND ENJOY!