@apuginthekitchen

Yesterday I made roast chicken for Jenna Rose, I always save the bones to make bone broth. I use my instant pot and it’s so easy, added bones and skin, 6 c water, celery, carrot, parsley, turmeric, garlic, pepper a little salt and let it cook for 2.5 hrs on high pressure. After it was done I strained it and made myself a bowl of bone broth soup with zucchini, tomato, carrot, spinach, juice from 1/2 lemon and orzo. I also add 1/2 tsp of organic Turkey tail mushroom powder - I take 4 grams or approx 1 tsp a day. Lots of vegetables, the broth is rich with vitamins and minerals and Jenna Rose gets some too! #bonebroth #vegetablesoup #turkeytailmushrooms

Aretha Frankenstein’s Waffles of Insane Greatness! Long name I know and these waffles are epic!! They are light with a crisp exterior, and so fluffy on the inside. This recipe has been on @food52 for a long time (Aug 2011) and I remembered it the other day, the waffle recipes I have been using are heavy and thick which is alright but light, crisp and fluffy is my jam. Topped with melted butter, warm maple syrup and some blueberries! Read about these waffles and their origin here https://food52.com/recipes/13871-aretha-frankenstein-s-waffles-of-insane-greatness Aretha Frankenstein’s Waffles of Insane Greatness 3/4 c flour 1/4 c cornstarch 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 c milk 1 egg 1/3 cup oil or melted butter (I used butter) 1 1/2 tsp sugar 3/4 tsp vanilla extract (I also added 1/4 tsp vanilla powder) Whisk flour, cornstarch, baking soda and powder and salt in a bowl. Add the milk, egg, sugar, oil or butter and vanilla and stir combine. Let the batter sit for 30 minutes. Heat waffle iron and bake according to directions for your waffle iron. (I have a Breville) My waffle iron makes big thick waffles so this recipe made 4 big waffles. #waffles #bestwaffles #breakfast #lightcrispwaffles

Manicotti bolognese. I know that traditionally a bolognese should be eaten with a wide long pasta like papardelle or tagliatelle but I didn’t have either. I was cleaning my cupboard and found a box of manicotti that was expired. Looked it up and it seems dry pasta can be good 1-2 yrs past expiration date, this was an unopened box and was perfectly good. This bolognese is inspired by Marcella Hazans recipe using what I had and needed to use. I used some finely chopped mushrooms along with some ground beef. Red wine instead of white and it tastes rich and wonderful. I filled the manicotti tubes with ricotta, egg yolk, parmigiano reggiano grated and parsley. Bolognese 1/2 sm onion chopped 1 sm shallot chopped 1 large celery stalk chopped 2 sm or 1 med carrot chopped 2 cloves garlic grated 6-8 meaty mushrooms finely chopped 3/4 lb ground beef 1 6 Oz can tomato paste 1 1/2 c red wine 2 c canned whole tomatoes 1 c whole milk Pinch of nutmeg 2 sm bay leaves Salt and pepper to taste Heat heavy Dutch oven or braiser with some olive oil. Add the onion, shallot, celery and carrot and sauté until softened. Add the grated garlic and continue to sauté another minute or 2. Add the mushrooms and ground beef and sauté until the meat has browned, stir in the tomato paste, sautéing until it starts to caramelize. Add the milk, continue cooking until slightly reduced, now add the tomatoes and wine, nutmeg, bay leaves season with salt and pepper. Bring to a boil, reduce heat to the lowest setting, you want it to cook low and slow. Cook for 2-3 hrs with lid adjar. Most of the liquid will have evaporated it will be thick, add a little water if needed during the cook time if you think it’s too thick.

I am one of 16 in a recipe contest by @farmtopeople , toast tournament, and am asking if you wouldn’t mind casting a vote for my recipe ( the top one) all you have to do is go to their profile and tap on the top left icon to view the stories. Scroll until you see my recipe and cast a vote if you don’t mind. Thank you to those that voted and to all that will vote. 🤞🏻🤞🏻🤞🏻❤️❤️❤️

I had some leftover pie dough (never throw anything away) had some fantastic eggs, @radiclefarm baby spinach that came in my @farmtopeople box so made an egg tart. Can’t call it a quiche because it’s more eggy than a traditional quiche. Added a scallion, grated gruyere, dollops of Boursin garlic and herb cheese. Flaky pastry, eggs, vegetables and cheese doesn’t get much better than that. The recipe is for a rectangular tart pan that is shallow if making in a pie pan you would have to increase the ingredients accordingly and increase baking time. Egg tart Makes one rectangular tart Your favorite recipe or pre made pie dough 3 large eggs 1/4 cup heavy cream or half and half 1 scallion (the whole thing) chopped Handful baby spinach rolled and sliced chiffonade 1/2 c grated gruyere ( or more if you like) Several dollops of Boursin cheese Salt and pepper to taste Line tart pan with pastry, dock with fork and refrigerate for 30 minutes, place a sheet of parchment or foil on top and fill with pie weights or whatever you like to use. Let it bake in a 400 degree oven until lightly browned, remove pie weights and continue baking about 10 more minutes. Whisk eggs and cream, add grated cheese, spinach, scallion and Boursin. Pour into tart pan, reduce oven temp to 375 and bake until egg is set, approximately 25-35 minutes. Serve with a fresh salad for a great meal. #eggs #vegetables #tart #savory tart #vegetarian

Double Crust Lemon Pie. This recipe was handed down to me by my Mom, she got it from her Mom and is (she thinks) from the 1940’s or 1950’s. It’s tart, sweet and so lemony!! Definitely different from a lemon meringue pie. If you are a pie crust fan you will love this. A generous dollop of whipped cream is definitely in order. Made small deep dish pies (2nd photo) to send to a friend. Makes one 9 inch double crust pie Double pie crust (homemade or pre-made) 1 1/4 cup sugar 2 heaping tbs flour or 3 tbs 3 large eggs at room temperature 2 tbs melted butter 1/3 cup lemon juice zest of 2 lemons (1 heaping tbs) 3 tbs water Pre-heat oven to 400 degrees Whisk sugar and flour in small mixing bowl and set aside. In another bowl beat eggs until they are thick and creamy and light in color, add the sugar flour mixture and stir until smooth, add the butter, lemon juice, zest and water and mix well to combine. Line pie pan with bottom crust, pour lemon filling in and roll out the top crust, lay on top crimp or flute the edges to seal, cut a vent in top crust.  Refrigerate the pie for 15-30 minutes so that the pie crust is chilled before putting in the oven. Brush the top of the pie with egg wash and sprinkle with sugar. Bake for 35-45 minutes, the crust will be golden brown. Let cool completely before serving. Serve with whipped cream. #vintagerecipe #lemonpie #doublecrustlemonpie #dessert #pie

Fresh tomato sauce, marinated fire roasted artichokes and a generous pinch of red pepper flakes. Simple and delicious pasta dish takes only minutes to prepare. I try to always have a jar of marinated artichoke hearts in my pantry, it’s my favorite pizza topping. Had some cherry tomatoes that were a hair past their prime so roasted in the oven with a clove of garlic. Pulsed in the blender to make a slightly chunky sauce not smooth like a purée. Boil pasta of your choice, I used spaghetti, al dente (save some pasta water), pour tomato sauce and some artichokes, red pepper flakes into the sauté pan add the pasta and cook adding pasta water as needed. Finish with some butter and parmigiano or pecorino Romano cheese. Note: roasted the tomatoes and one clove garlic in 375 degree oven drizzled with olive oil and a little salt. Took about 25 minutes. #simple #pasta #freshtomatoes #marinatedartichokes

Soda bread is IMHO the quintessential staple to celebrate St Patrick’s Day. This recipe from @thesolitarycook is so wonderful, she aced it! To be perfectly honest I never really cared for soda bread it was heavy and could be dry. This recipe is a game changer, light and moist and so flavorful.Happy St. Patrick’s day all!!☘️☘️☘️ Irish Soda Bread 1/2 cup mashed potatoes 2 tbs butter 1 tsp sea salt 1 1/2 c flour 1/2 c cake flour 1 tsp baking soda 1 1/2 tsp kosher salt 4 Oz whole milk Greek Yogurt 4 Oz lager 1 tbs honey Boil potatoes until fork tender, mash with butter and the sea salt. Sift dry ingredients into mixing bowl. Add the yogurt, mashed potatoes, lager, honey. Mix only until combined careful not to over mix (less is more). Preheat oven to 400 degrees. Dump the dough onto a floured work surface and gently pat into a round. Using a knife cut a cross on top. Bake on parchment lined baking sheet 45-50 minutes until golden brown. Let rest about 15 minutes, serve warm. ☘️☘️

Chocolate cupcakes with Guiness and a Baileys cream cheese frosting! Starting the celebration of St. Patrick’s Day with something sweet. The cupcakes are so moist and tender and the frosting has just a hint of Bailey’s Irish Cream (you know it’s there). Cupcakes- makes 24 cupcakes or a 2 layer 9 inch or 3 layer 8 inch cake 1/34 c flour 3/4 c cocoa powder 2 c sugar 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt 2 eggs 1 c milk (room temperature) 1/2 c vegetable oil 1 tsp vanilla extract 1/2 c boiling water 1/2 c Guiness warmed Add dry ingredients to large mixing bowl, whisk to combine. Add eggs, milk, oil, vanilla and beat with electric mixer for 2 minutes. Add the boiling water and warm Guiness, beat only until combined. Pour into muffin tin with paper liners and bake at 350 degrees for 20-25 minutes. Frosting 8 Oz room temp cream cheese 8 Oz room temp unsalted butter (I used Kerrygold unsalted butter) 3 2/3 cup powdered sugar 1-2 tbs Baileys Irish Cream Beat butter and cream cheese until fluffy. Add powdered sugar a cup at a time, add the Baileys and beat until smooth and spreading consistency. #cupcakes #chocolatecupcakes #guiness #baileysirishcream #chocolatecake

The Rochester Garbage plate, famous street food from Rochester NY, saw a food network post and I was intrigued and a bit scared. Truth be told this is not something I would normally make or eat at least not all on one plate, according to an article I read very few are in the middle you either love it or hate it. It’s comprised of macaroni salad, roasted potatoes (I used tater tot’s) a sort of quick chili (beef, onion, tomato and spices) a hot dog or sausage and it’s drizzled with yellow mustard and sprinkled with onions. I found it interesting, not completely objectionable, now I can say I tried it and I think this is most likely the last time I make it. I didn’t measure anything so will just list ingredients: Macaroni salad, elbow macaroni, carrot, celery, scallion, vinegar, mayonaise, sugar, salt and pepper. Chili - ground beef, onion, taco or chili seasoning, tomato paste and water You pile everything on a plate or in a bowl, drizzle with mustard and sprinkle some onions. If you have a big appetite and are adventurous you may like this or just want something that is out of the ordinary, a splurge you could say. It’s usually served with white bread. It kind of reminds me of picnic food. #rochestergarbageplate

I have wanted to try making Japanese Milk Bread for a while now. This recipe from @kingarthurbaking is amazing. The recipe makes one 9x5” loaf (next time I will double the recipe) the bread is soft, moist, light as a feather and so flavorful. Here is the link to the recipe: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe This will make some awesome sandwiches or toasted with butter and jam. The recipe is easy to make, the secret to the lovely moist crumb is tangzhong, water, milk and flour cooked until it’s a thick pudding and added along with the other ingredients. My favorite cinnamon roll recipe also from King Arthur uses that as well. Highly recommend you visit their site and give this a try! #milkbread #homemadebread #tangzhong

My first post on instagram was 9 years ago this month, I actually started the account in 2011 and it took me 3 years to post something. The first thing I posted was blueberry muffins. This is an old recipe by Alton Brown, I like muffins that are light and tender and he used cake flour and vegetable oil which I thought would produce the kind of muffin I like. I made a few additions, a blueberry orange compote (you can also use blueberry jam) swirled onto the top of each muffin and a crumble topping. Blueberry compote 1/2 c blueberries (fresh or frozen) 3-4 tbs sugar 2 tbs freshly squeezed orange juice Pinch of orange zest Pinch of salt Cook everything on medium high until thickened. Refrigerate until ready to use. Crumble topping 1/2 c flour 1/3 c sugar 3 tbs brown sugar 4 tbs butter melted and cooled 1 tsp orange zest Pinch of salt Combine all ingredients until it resembles crumbs and set aside Blueberry muffins 12 1/2 ounce cake flour (about 1 1/2 c or 365 grams) 1 tsp baking soda 2 tsp baking powder 1 tsp salt 1 c sugar 1 egg 1 c plain whole milk yogurt (not Greek yogurt) tip: if you only have Greek yogurt thin with some milk. 1/2 c vegetable oil 1 tsp vanilla extract 1 1/2 c blueberries Preheat oven to 380 Sift dry ingredients setting aside one tbs to coat blueberries. In separate bowl whisk together the sugar, yogurt, vanilla and oil. Add to the dry ingredients and gently mix only until there is no trace of flour mixture. Sprinkle the reserved tbs of flour on blueberries and fold into the batter. Fill each muffin cup (not to the top approx 3/4 full) spoon about 1 tsp of compote on top and gently swirl, top with crumble topping. Adjust oven temp to 400 and Bake for 20-25 minutes until golden brown. #muffins #breakfast #blueberrymuffins