Cookbook 8-1-22

Pistachio-crusted Salmon with Jasmine Rice and Water-fried Egg Yolk (from: Fancy Feast Petite Feast Cookbook)

1 cup of jasmine rice
Cilantro
Lime
3 tablespoons roughly ground pistachios (or another nut)
1 teaspoon sugar
1 teaspoon kosher salt
1 egg
Broccoli
3-6 oz salmon filet
1 teaspoon white vinegar

Cook one cup of jasmine rice. This will be double what you will need.
Preheat oven to 350 degrees.
Mix ground pistachios with sugar and kosher salt.
Crack egg and drain off half the egg white. This white will be used for the crust. The rest of the white will be cooked with the yolk.
With a fork, beat the plain egg white until it loosens up.
Place salmon filet on a greased sheet pan, or one lined with parchment.
Brush with beaten egg white and crust with nut mixture.
Place salmon in the oven and roast for 10 minutes, or until the internal temperature reaches 145 degrees. Remove from oven.
In a shallow pan, bring one inch of water to a boil. Mix vinegar into the water and lower the heat so water is just bubbling, not boiling. Carefully lower the egg yolk into the water. The egg white will set on the bottom and, while the egg is cooking, baste the top of the yolk (the part not in the water) with the simmering water. Cook for three to four minutes.
Put ¼ cup of cooked rice in a small bowl and toss with the juice of ½ lime and ½ teaspoon chopped fresh cilantro.
Put rice on plate and create a small crater. Place the cooked salmon next to the rice and place the cooked, but still runny, yolk in the rice crater

Sunday Roast

Preheat oven to 350°. Fill roasting pan less than halfway with water. Place 4 to 6 beef boullion cubes in it. Put seasoning and bacon on roast. Cover and cook for two hours. Pull it out, put in potatoes, carrots, onions. Cook another two hours.

Raspberry Cream Pie (from: https://www.tasteofhome.com/recipes/contest-winning-raspberry-cream-pie/)

Ingredients
CRUST:
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
Spread topping over filling. Garnish with remaining berries.

Snickerdoodle Waffle Ice Cream Sandwiches (from: https://www.lecremedelacrumb.com/snickerdoodle-waffle-ice-cream-sandwiches/)

Ingredients
4 waffles
butter
? cup sugar
1 tablespoon cinnamon
ice cream (whichever flavor you prefer – I used vanilla)
syrup (I used chocolate, caramel, and strawberry)
toppings of choice: (nuts, fresh or frozen fruit, sprinkles, powdered sugar)

Instructions

In a small bowl whisk together sugar and cinnamon. Brush your waffles with butter on both sides, then sprinkle with the cinnamon-sugar to coat. If not using mini waffle bites, cut your waffles into quarters or smaller, equal sized sections.
Put 1 scoop of ice cream between two waffle pieces. Top with your syrup and toppings of choice and serve immediately.