Rami's Recipe Book

Author: panda

  • Veggie Pot Pie

    Veggie Pot Pie

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    by

    panda
    in

    A comfort food classic. Takes a bit of time, but what else do you have to do on a cold winter Sunday?

  • English Muffins

    English Muffins

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    panda
    in

    I’ve always loved English muffins, and never realized how relatively straightforward they are to make. Be sure to split them with a fork (instead of a knife) to maintain those nooks and crannies.

  • French Macarons

    French Macarons

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    by

    panda
    in

    Macarons. Overpriced, finicky, pain-in-the-ass almond meringue cookies that are incredibly satisfying when you finally get them right.

  • Classic Shortcrust (Pâte Brisée)

    Classic Shortcrust (Pâte Brisée)

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    by

    panda
    in

    The classic shortcust ratio is 3:2:1 flour,butter,water.  This recipe increases the butter to 2.5 parts to create a flakier, richer crust that’s works well with nearly any filling.

  • Miso Soup

    Miso Soup

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    by

    panda
    in

    I always wondered why my homemade miso soup never lived up to the restaurant equivalent. The secret is dashi, a quintessential Japanese cooking broth that adds serious umami. This recipe uses the common Awase Dashi, or seafood-based stock.

  • Lemon Curd

    Lemon Curd

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    panda
    in

    This lemon curd is very tart, which works well when filling something very sweet, but more sugar can be added to sweeten. Start with 1/4 cup. The fat from additional butter (up to 6tbsp total) can also balance the acid tartness. Egg yolks are optional, but create a richer flavor and a more velvety texture.…

  • Ginger Cake

    Ginger Cake

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    by

    panda
    in

    An awesome ginger cake recipe from Samin Nosrat of SaltFatAcidHeat fame, this cake is soft, moist, wonderfully spicy and damn near perfect. Top with a cream cheese icing or just some powdered sugar.

  • Cream Cheese Frosting

    Cream Cheese Frosting

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    by

    panda
    in

    Cream cheese frosting is a most often found on denser cakes, such as carrot, ginger, or red velvet. It’s good for topping or filling, but is not overly stable, especially in heat.

  • Carrot Cake

    Carrot Cake

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    by

    panda
    in

    A classic carrot cake, moist and delicious.

  • Cake Roll

    Cake Roll

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    by

    panda
    in

    Based off an Asian-style Chiffon cake, this roll is lighter, fluffier, and much less sweet than other cake roll recipes, as the sugar is primarily there to be a stabilizer.   Sugar can be increased up to 25g/egg.  (It’s 4g/egg in this recipe.)