Treasure Chest

Lemony Roast Thick Cut Pork Chop Ingredients: 6 Thick Cut Port Chop Salt and Pepper or Four-Seasons Salt Baked Chicken Seasoning 1 pack Seasonings: 8 Large quartered Shallots 3/4 cups of drained Caper berries 3 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Sourdough Bread (optional) Methods: 1.  Preheat over at 400F 2.  Padded dried the pork chops 3.  Season pork chops with generous salt and pepper or Four-Season Salt Baked Chicken seasoning 4.  Mix all seasonings together 5.  Put seasonings and optional bread onto a baking sheet 6.  Put pork chop on top of the seasoning Note:  No need to pan seared the pork chop first because it will make the pork chop chewier. 7.  At 45minutes, brush the dripping/sauce into the pork chops for extra golden color and flavor Note:  Pork chops internal temperature in the thickest part should be approximate 145F for medium rare. 8.  Roast at 400F for another

Thumbprints Cookies Yield about 2 dozens + cookies Ingredients: All Purposed Flour (Spooned & Leveled, Sifted) 2 1/2 cups Confectioners' sugar, divided, plus more, sifted, for rolling 3/4 cups Fine Salt 1/2tsp Unsalted butter, room temperature 2 sticks or 1 cup Grated Lemon Zest 1 Tsp (1 lemon) Lemon Juice 1 Tsp Grated Lime Zest 1 Tsp Lime Juice 1 Tsp Fruit jam or citrus curd whisked to remove lumps , for filling ~1/3 cup Steps: Preheat oven to 325 degrees, with racks in upper and lower thirds. Lined baking sheets with parchment paper. Clear the refrigerator to allow the baking sheet to go into the freezer. Sift flour and Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar (optional) , and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes.  (Note:  I made this recipe on a very winter cold day.  The butter is not mi

Ginger Pumpkin Bread By Martha Stewart and Everyday Food Sarah Carey Yield:  2 loafs Unsalted Melted Butter 12 Tsp or 1 1/2 sticks All Purposed Flour 2 1/2 cups Baking Powder 2 tsp Ground Ginger 1 1/2 Tsp Salt 1 tsp Granulated Sugar 1/2 cup Light-Brown Sugar 1/2 cup Pumpkin Puree  1 can (15 ounces)  (1 3/4 cups) Large Eggs 3 Take butter and eggs out to reach room temperature. Preheat oven to 375 degrees. Melt butter. Grease baking pans with melted butter and dust flour to two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely.

IArroz Con Pollo by Matha Stewart and Everyday Food with Sarah Carey Note:   Arroz con pollo  (rice with chicken) is a traditional  dish  of  Spain  and  Latin America , closely related to  paella . Ingredients: Large pinch saffron 1/2 cup dry white wine, such as Sauvignon Blanc 4 whole chicken legs, split, or 8 bone-in, skin on thighs (about 2 pounds) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium onion, minced (1 1/4 cups) 4 to 5 cloves garlic, minced (2 tablespoons) 6 piquillo or other jarred roasted red peppers, thinly sliced 1 tablespoon tomato paste 1 1/2 cups short-grain rice, such as Bomba or Arborio 2 dried bay leaves 3 cups low-sodium chicken broth 3/4 cup frozen peas, slightly thawed Steps: 1.  Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, unti

Basic Pie Crust Yield 2 Crusts 2 1/2 cups All Purpose Flour 2 Tsp Sugar 1/2 tsp Salt 1/4 cup Cold Vegetable Shortening 1 1/2 sticks Cold Unsalted Butter cut into 12 pieces 6Tsp Ice Water 1.  Pulse the flour, sugar, and salt in a food processor to combine. 2.  Add the shortening and process until it disappears into the flour for about 30 seconds. 3.  Add the butter to the food processor. 4.  Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times. 5.  Drizzle the ice water over the flour mixture.  Pulse until the dough starts coming together but stop before it gathers into a ball.  The dough should hold together when pinched. 6.  Divide between 2 pieces of plastic wrap.  Gently pat each into a disk, using the plastic to help with the task.  Wrap and chill until firm the dough, at least 1 hour and up to 24 hours. Roll Out the Dough 1.  Lightly floured the surface. 2.  Roll out the dough into a 12" round, rolling from th

Prime Rib Ingredients: Minimum 8lbs Bone in Prime Rib (for this method) Salt & Pepper 2 branches Rosemary 1 Onion cut into four thick ring (used as baking rack) 1 tsp Corn Starch 1/2 to 1 cup Beef Stock Tools: Cooking Twine Baking Pan Meat Thermometer General Cooking Methods: 5 minutes per pound in the oven at 500F. For example:  8lbs x 5 minutes = 40 minutes in the oven at 500F 125F for medium rare/pink juicy inside Steps: Take the prime rib out from the refrigerator 4-hours before cooking to let it reach room temperature.  Use meat thermometer to check temperature. Place the baking rack in the center of the oven and preheat the oven to 500F or boil setting. No need to trim fat from the prime rib.  The fat keeps the meat moist when baking. Separate the rack is optional.  If separate, the rack will be use as a baking rack and can be transform into another rib dish. Start from non-bone side to apply salt and pepper generously on the prime rib. Seasonin

Pumpkin Pie 1 Chill 9" Pie Crust 1 can/15oz Pure Pumpkin puree 3 Room Temperature Eggs 1 tsp Vanilla extract 1 tsp corn starch 1/2 tsp salt 3/4 tsp of Grounded Ginger 3/4 tsp Grounded Cinnamon 1/4 tsp grounded Nutmeg 3/4 cup of Light Brown Sugar for brighter orange color and presentation 1 can/12oz Evaporated Milk Preheat oven to 375F Take the eggs out to reach room temperature Blind baking the pie crust Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking. Bake for 30 minutes Reset oven to 325F. Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie. Beat the eggs in a mixing bowl. Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar.  Mix well. Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface. Put pie crust into the oven and