COOKING CORNER

Mains & Sides

How to Make Pink Sauce Pasta

By Andrew Azizollahi

Ingredients

2 cloves garlic (finely chopped)

1 onion (chopped)

Jar of marinara sauce

1 cup heavy cream

1 cup mozzarella

pasta

basil

avocado oil

Directions

Take your finely chopped onions and garlic and cook them in a pan with avocado oil until soft.
Add the marinara sauce to the pan.
Pour in the heavy cream and mix it into the sauce.
Add a handful of mozzarella to the sauce.
Boil the pasta in hot water until cooked and then add to the pan.
Finally, sprinkle basil on top of your dish.
Enjoy your delightful, wonderful, and fabulous meal.

Spaghetti Pizza Recipe

By Donovan Bell

Ingredients

Cooking spray (For the pan)

8-ounce package of spaghetti

2 cups of shredded mozzarella cheese

¼ cups of milk

1 beaten large egg

¼ teaspoons of salt

¼ teaspoon of garlic salt

1 teaspoon of dried oregano

¼ teaspoon of dried basil

4 ounces pepperoni sausage, sliced

Directions

Make sure to preheat the oven to 425 degrees Fahrenheit. Grease a 9x13 inch baking pan with the cooking spray you got.
Bring a large pot of water with a hint of salt to a boil; cook the spaghetti in the boiling water while stirring until tender and firm, about 8-10 minutes.
Drain and rinse with cold water.
In a large bowl, mix ½ cup of mozzarella, milk, egg, salt, and garlic salt together.
Add the drained spaghetti into the bowl and mix until well blended.
Spread the mixture into your baking dish, and then bake in the oven (make sure it is preheated) for 15 minutes.
After 15 minutes, remove the dish from the oven and lower the temperature to 350F.
After lowering the temperature, you have to spread the spaghetti sauce over the noodle mixture.
Sprinkle dried oregano and basil on the spaghetti.
Top it off with the remaining 1 ½ cups of mozzarella, and then set the pepperoni over the cheese.

Source: allrecipes.com

A Vegetarian Lasagna with Old-Inspired Ingredients

By Eli Yaghoubi

Ingredients

1 onion

Two cloves of garlic of crushed tomatoes

2 cans of tomato sauce

2 cans of tomato paste- add sugar if needed

Add spices if you want (Highly recommended)

1 box of lasagna noodles

1 cup Parmesan and mozzarella cheese

Cooking

Cook noodles for 20 minutes in a pot of boiling water
Layer the lasagna as shown below
Cook in oven at 360 for 1 hour

Layer the lasagna in the following order as often as you like.

Tomato sauce and tomato paste mixed together
Lasagna noodle
Mozzarella cheese
Bits of garlic and onion
Spices if wanted

Marry Me Chicken Recipe

By Teja Wolfe

Marry Me Chicken is a dish that is going viral on TikTok and other social media platforms because it claims that this chicken is so good that if it is made for someone, they will get married to the cook. This dish has soft boneless chicken and a rich, creamy sauce that will certainly be mouth-watering. This is a relatively quick dish to cook, and it can be made for any occasion. The recipe is a perfect size for four. Here are the ingredients that you will need:

Ingredients

3 large boneless skinless chicken breasts or 6 chicken cutlets patted dry

Kosher salt and black pepper

¼ cup of all-purpose flour

3 tablespoons of extra-virgin olive oil, and more if needed

3 tablespoons of unsalted butter

3 garlic cloves, chopped

1 tablespoon of tomato paste

½ teaspoon of dried oregano

Red-pepper flakes, to taste

1 cup of low-sodium chicken stock

½ to ⅓ cup of heavy cream

½ cup (1 ½ ounces) grated Parmesan

⅓ cup (2.4 ounces/ 67 grams) sliced sun-dried tomatoes packed in oil

Fresh basil for decoration

Directions

If using chicken breasts, start slicing from the thickest end horizontally so you end up with a total of 6 cutlets. Season both sides of the chicken cutlets with salt and pepper.
Put flour on a large plate and coat the cutlets, shaking off the excess flour. Take the chicken cutlets to a sheet pan or large plate in a single layer.
Heat the oil in a large pan over medium-high heat. Once hot, make the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, it will take around 5 min. Flip the chicken to the other side and cook until golden brown, this will take around 4-5 minutes. Do this in batches with all the chicken. Add more oil if you need. After cooking, place the chicken in a plate or sheet pan.
Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1-2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red pepper flakes to taste. Increase the Heat to medium, add the chicken stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, 5 minutes.
Add ½ cup of the cream and warm through stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, by reducing the heat if necessary, to maintain a gentle simmer. Stir the parmesan and the sun dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on the top. Have a delicious meal.

Source: New York Times Cooking

Sweets & Treats

Gooey Monkey Bread Recipe

By Solon Jones

I have made many foods, but this gooey pull-apart monkey bread that I have made with my family many times is something that I always enjoyed, and sticks out as one of my favorite desserts.

Ingredients for the bread

1 cup white sugar

2 teaspoons ground cinnamon

3 (12 ounce) packages refrigerated biscuit dough

½ cup chopped walnuts (Optional)

½ cup raisins (Optional)

½ cup butter or margarine

1 cup packed brown sugar

Gather all ingredients.

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or Bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.
Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.
Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute; pour over biscuits.
Bake in the preheated oven for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate and let everyone pull it apart.

Source: Best Monkey Bread Recipe

Blueberry Muffins

These tart, sweet blueberry muffins are the best you will ever make. They are easy to bake and store, and the best part is that they are so delicious.

Ingredients

1 ½ cups all-purpose flour

¾ cup white sugar

2 teaspoons baking powder

½ teaspoon salt

⅓ cup vegetable oil

1 egg

⅓ cup milk, or more as needed

1 cup fresh blueberries

Crumb Topping:

½ cup white sugar

⅓ cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
To make the muffins, whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined. Pour into the flour mixture and mix just until batter is combined. Pour in fresh blueberries; set batter aside.
For the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. To make sure it turns out soft, mix with a fork until crumbly.
Spoon the batter into the prepared muffin cups and fill the batter right to the top. Sprinkle them with the crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, which should take 20 to 25 minutes.
When you see that they are fully baked, let them cool. For your enjoyment, you can serve them with sweet raspberry/strawberry jam for some extra sweetness.

Soft Pumpkin Cookies

By Aidan Zahabian

I have baked many things, which must be one of the best. It is a soft pumpkin cookie that tastes like heaven in your mouth. It requires many things, but I’m telling you… this is worth it.

Ingredients

1 1/2 cups fresh or canned pumpkin puree

3 cups (375g) all-purpose flour (spooned & leveled)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

3/4 cup (12 Tbsp; 170g) unsalted butter,

softened

1 cup packed light or dark brown sugar (I use and recommend dark)

3/4 cup granulated sugar,

1 large egg, at room temperature,

2 teaspoons pure maple syrup, milk, or orange juice,

1 and 1/2 teaspoons pure vanilla extract.

Optional Maple Cream Cheese Icing

3 ounces full-fat brick cream cheese

softened to room temperature,

2 Tablespoons unsalted softened butter

3/4 cup (90g) confectioners’ sugar,

2 Tablespoons (30ml) pure maple syrup

A pinch ground cinnamon (about 1/8 teaspoon)

Directions

Blot the pumpkin

After ridding some moisture, you’ll have a little less than 1 and 1/2 cups of pumpkin—I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 – 1.5 cups of pumpkin is fine.

Get your oven preheated

Prepare your baking sheets with parchment paper or silicone baking mats. I swear by these mats! You can learn more in my Top 5 Cookie Baking Success Tips video, and here’s how to clean silicone baking mats.

Whisk dry ingredients

You need flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground ginger. You can use homemade pumpkin pie spice here! Pumpkin pie spice contains cinnamon and ginger, but I like adding more of both and know you’ll enjoy the extra flavor too.

Mix the wet ingredients

You need an electric mixer for this recipe. Cream the butter and sugars together, then add the egg. Next add a splash of maple syrup to help thin out the dough, a little vanilla extract, and your blotted pumpkin. Mixture will look a little curdled at this point. Don’t fret, that’s normal.

Mix the dry and wet ingredients together

Dough is thick and sticky, so I strongly recommend using a cookie scoop. The medium size cookie scoop is perfect because each dough ball should be around 1.5 Tablespoons of dough.

Bake until the edges appear set

Here’s my tip for cooling: the longer the cookies cool, the better their flavor. It’s nearly impossible to wait before tasting one but just know that the flavors intensify after a day.

Prepare the icing

Icing is optional, but I definitely don’t regret adding it.

Cheesecake Recipe

By Philip Lee

Crust Ingredients

1 1/4 cup (161 g) Graham Crackers, finely crushed

2 Tbsp (30 g) Granulated Sugar

1 tsp (2 g) Kosher Salt

Fresh Ground Nutmeg, optional

1/4 cup (56 g) Unsalted Butter, melted

Cheesecake Filling Ingredients

32 oz (900 g) Cream Cheese, softened

1 cup (220 g) Granulated Sugar

4 Whole Eggs

1 Egg Yolk, separate

1/4 cup (60 ml) Heavy Cream

1/4 cup (57 g) Crème Fraîche

2 tsp (7 g) Vanilla Extract

Pinch of Salt

2 Tbsp (20 g) Cornstarch

Strawberry Jam Ingredients

1 lb Strawberries, sliced in half

1/2 cup (110 g) Granulated Sugar

Crust

In a medium bowl, mix together finely crushed graham crackers, granulated sugar, kosher salt, and optional grated nutmeg.
Mix in melted unsalted butter until thoroughly combined.
Generously grease a 9” springform pan with oil and dump in the graham cracker mixture.
Using a flat bottom cup, press the crumble into a firm even surface.
Place in a 350F preheated oven and bake for 8 minutes.
Remove and let cool completely.

Cheese Cake Filling

In a large mixing bowl, beat together softened cream cheese with granulated sugar.
When creamed, blend in the eggs one at a time followed by the egg yolk.
Once the egg is fully incorporated, whisk in heavy cream, creme fraiche, vanilla extract, pinch of salt, and cornstarch.

Strawberry Jam

Start by cutting off the top of the strawberries and cutting in half or quarters. Place into a medium-size saucepot.
Add in granulated sugar. Mix together and let sit for 15 minutes.
Set over a stove set to medium heat. Let boil for 10 minutes and stir occasionally until strawberries melt and liquid releases.
Add a ⅓ cup of it and add to the blender. Blend until smooth.
Add back to the rest of the strawberries and mix them together.

Assembly

Pour the filling onto the completely cooled graham cracker crust.
Cover the pan with tin foil and place into the bottom of a roasting dish.
Pour enough boiling water into the roasting dish to come 1” up of the springform pan.
Place into a 325 F oven for 1.5 hours until set but slightly jiggly.
Once done, open the oven door and let sit in the water bath in the oven for 45 minutes.
Remove and place onto a wire rack to cool the rest of the way.
Once cooled completely, cover with plastic wrap and chill overnight for up to 2-3 days.
Carefully remove the cheesecake from the springform pan and place it on a board to cut.
Top with strawberry jam and serve.

Source: Homemade NYC Cheesecake

Chocolate Chip Cookie Recipe

By Teja Wolfe

This chocolate chip cookie recipe will make cookies that have sweet crisp edges and chewy delicious middles. This cookie recipe will easily become your go to cookie recipe with 4 dozen made in one recipe.

Ingredients

1 cup of butter that is softened

1 cup of white sugar

1 packed cup of brown sugar

2 eggs

2 teaspoons of vanilla extract

1 teaspoon of baking soda

2 teaspoons of hot water

½ teaspoon of salt

3 cups of all purpose flour

2 cups of unsweetened chocolate chips

1 cup of chopped walnuts

Directions

Preheat the oven to 350 degrees.
Beat the butter, sugar, and brown sugar in an electric mixer until smooth.
Add the eggs and vanilla in the bowl and beat until well combined.
Dissolve the baking soda in hot water and add it to the batter with salt.
Stir in flour, chocolate chips, and walnuts until evenly combined.
Make spoonfuls of dough 2 inches apart on a baking sheet.
Cook until the edges are golden brown, this will take about 10 min.
Take out of the oven and let the cookies cool off.
Dip in milk if desired.

Source: Sally's Baking Addiction

The Ultimate Guide To Australian Delicacies

By Beaudy Sipser

Australia is a country that is globally recognized for its breathtaking landscapes, unique wildlife, and vibrant culture. However, one aspect of Australian culture that often gets overlooked is its delicious and diverse cuisine. From exotic flavors to traditional dishes, Australian delicacies are a must-try for any food lover. In this comprehensive guide, we will delve deeper into some of the most popular and unique Australian meals, including the controversial kangaroo meat. We will also explore the influence of other cultures on Australian cuisine and where you can try these delicacies.

Australian cuisine is a melting pot of different cultures, resulting in a diverse range of flavors and dishes. The country's proximity to Asia has heavily influenced its dining, with many dishes incorporating spices and cooking techniques. Some of the most popular exotic flavors in Australian delicacies include:

Lemon Myrtle is a native Australian plant that has a strong citrusy flavor. It is often used in marinades, sauces, and desserts, adding a unique and refreshing taste to dishes. The leaves of the lemon myrtle plant are also used in teas and beverages for their aromatic and calming properties.

Wattleseed is another native Australian ingredient that has gained popularity in recent years. It is a versatile ingredient in sweet and savory dishes, adding a nutty and slightly smoky flavor. Wattleseed is also rich in protein and fiber, making it a nutritious addition to any dish.

Bush tomato, also known as desert raisin, is a small fruit in the Australian outback. It has a tangy and slightly sweet flavor, making it a popular ingredient in sauces, chutneys, and marinades. The bush tomato is also used in traditional Aboriginal medicine for its healing properties.

Macadamia nuts are native to Australia and are known for their rich, buttery flavor. They are often used in baking and cooking, adding a delicious crunch to dishes. Macadamia nuts are also a great source of healthy fats and antioxidants.

Now that we have explored some of the exotic flavors in Australian cuisine let us look at some of the most popular Australian delicacies.

A guide to Australian delicacies would only be complete by mentioning Vegemite. This iconic spread is made from yeast extract and is a staple in many Australian households. It has a salty and slightly bitter taste and is often spread on toast or used as a dish flavoring. Despite its unique taste, Australians love Vegemite, which is a symbol of national pride.

Lamingtons are a classic Australian dessert that consists of squares of sponge cake coated in chocolate and rolled in desiccated coconut. They are often served at afternoon tea or as a sweet treat at parties and celebrations. The origin of the lamington is debated, but it is undeniably a favorite among Australians.

Meat pies are a beloved Australian dish found in bakeries, cafes, and even at sporting events. They consist of a flaky pastry crust filled with minced meat, gravy, and sometimes vegetables. They are often served with tomato sauce (ketchup) and are a popular on-the-go snack. The meat pie is considered a national dish and is a must-try for anyone visiting Australia.

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a popular dessert in Australia and New Zealand, with both countries claiming to have invented it. The meringue is topped with whipped cream and fresh fruit, making it a light and refreshing dessert. Despite the ongoing debate about its origin, the pavlova remains a favorite dessert in both countries.

Barramundi is a type of fish that is native to Australia and is a popular delicacy in the country. It has a mild and delicate flavor and can be cooked in various ways, including grilling, baking, and pan-frying. It is often served with a side of lemon and a fresh salad. Barramundi is not only delicious but also a sustainable choice, as it is farmed in an environmentally friendly manner.

Anzac biscuits are a traditional Australian cookie made with oats, flour, coconut, sugar, butter, and golden syrup. They were initially made by women on the home front and sent to soldiers during World War I. Today, they are enjoyed by Australians all year round but are especially popular on Anzac Day, which is a national day of remembrance.

Controversial Delicacies

While Australia is known for its delicious and unique cuisine, some delicacies may be considered controversial by some. One of these is kangaroo meat.

Indigenous Australians have consumed kangaroo meat for thousands of years, but it has recently gained popularity in the mainstream Australian diet. It is a lean and healthy meat with a similar taste to venison. However, its consumption has sparked debate and controversy due to concerns about animal welfare and sustainability. Despite the controversy, kangaroo meat remains a popular choice for those looking for a lean and environmentally friendly source of protein.

Another controversial delicacy is crocodile meat. It is often described as a cross between chicken and fish, with a slightly gamey flavor. Like kangaroo meat, crocodile meat is lean and high in protein. However, it is less widely consumed due to its unique taste and texture.

Where To Try Australian Delicacies

If you want to try some of these Australian delicacies, there are plenty of places to do so. Many restaurants in major cities offer a range of Australian dishes, and there are also food festivals and markets that showcase the country's cuisine. Additionally, you can also find many of these delicacies in supermarkets and specialty food stores. For a truly authentic experience, consider visiting a local farmer's market or food festival, where you can sample various dishes and learn more about the ingredients and cooking techniques used in Australian cuisine.

Australian delicacies offer a unique and diverse culinary experience, including exotic flavors and traditional dishes. From Vegemite to kangaroo meat, there is something for everyone to try and enjoy. So, next time you visit Australia, sample some delicious foods and experience the country's vibrant eating culture. Whether you are a foodie looking for new flavors to explore or simply curious about Australian cuisine, this guide has hopefully provided you with a deeper understanding of the country's culinary landscape.

Bronzed Aussie: 1437 S Robertson Blvd Los Angeles, CA 90035

Aussie Pies and Sausages: 1437 S Robertson Blvd Los Angeles, CA 90035

The Pie Hole: 714 Traction Ave Los Angeles, CA 90013

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