1 cup milk to 1 cup beaten eggs (that’s 4 large ones!) to 1 cup grated cheese to 1 cup BD Provisions dehydrated potatoes. Combine, season with salt and pepper, add in anything else you like from sausage to chopped veggies and herbs. place it in a baking dish, cover, and refrigerate overnight. When you wake up, heat the oven to 375F, bake uncovered for 35-40 minutes, or until puffed, golden, and no runny liquid. Remove from the oven, allow it to cool for 5 minutes at least to settle, then slice and serve!
1 cup unsalted butter, melted
1½ cups brown sugar tightly packed
¼ cup sugar
2 large eggs + 1 egg yolk
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
1 teaspoon salt
1 cup miniature buckeyes
¼ cup confetti sprinkles, optional
1. Preheat the oven to 350°F. Line the baking pan with parchment paper so that is comes up all four sides. Set aside.
2. Combine the melted butter and sugars in a large bowl. Add the whole eggs and yolk plus the vanilla extracted mix well. Set aside.
3. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl.
4. Mixing on low speed, gradually ad the dry ingredients to the wet ingredients until completely combined.
5. Spread the batter into the prepared pan, using your hands to press and spread the batter evenly into the pan. Top with the buckeyes and sprinkle with sprinkles (see photos).
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares or rectangles.
Store in an airtight container at room temperature for up to one week.
“For the best look, trim the edges of the cookie bars. The look is so much more appealing when the outside edges are trimmed and each slice/bar looks the same. We eat with our eyes before we do with out mouths. Plus, there’s no fighting over who gets the better piece. And if neither of those reasons convinces you, how about the good fortune that whoever trims the bars of the outside crust gets to eat them.”
Makes 16 servings.
his fried rice dish is as easy as a typical fried rice but with that “wow” factor thanks to the dramatic color of the black rice. The following recipe is as simple as it gets, so feel free to add additional elements to satisfy your tastebuds, such as pickled ginger, pineapple, green peas, carrots, or cashews.
Essential equipment: wok or large nonstick sauté pan; dry and wet measuring cups; measuring spoons; box grater; wooden spoon or paddle
2 cups cooked black Thai rice*
2 tablespoons vegetable oil, divided
3 garlic cloves, finely chopped
1 tablespoon minced ginger
1 bunch scallions, thinly sliced (white and light green parts only)
2 large eggs, beaten with a fork
8 jumbo poached shrimp, each cut in fourths
1 tablespoon soy sauce
2 tablespoons chopped pickled ginger (optional)
½ cup diced fresh pineapple (optional)
½ cup green peas (optional) ½ cup diced carrots (optional)
½ cup roasted unsalted cashews (optional)
1. Heat a wok over high heat and 1 tablespoon vegetable oil. Swirl the pan to coat the sides with oil and immediately add eggs. Shake the wok to cook the eggs quickly, stirring with a wooden spoon if necessary. Remove the eggs from the wok and set aside.
2. Return the wok to the heat and add the other tablespoon of oil. Swirl the pan to coat the sides with oil and immediately add the garlic and ginger. Stir fry one minute or until fragrant. Add the scallions and stir fry for another minute. Then add the cold, day-old rice and break the clumps with a wooden spoon. Stir fry for two minutes until the grains of rice are not stuck to one another.
3. Add the soy sauce and toss well to coat. Add the shrimp and return the egg to the wok, breaking up the egg into pieces. Add additional, optional ingredients and incorporate.
4. Serve immediately.
“ILOC tip: Never ever use freshly made rice, whether it be steamed or pilaf, for fried rice. It is simply too moist and soft to make a proper fried rice, a dish whose marked characteristic is individual grains of rice that do not stick to one another.”
Makes 4-8 servings, depending on course/use.
Two of my favorite flavors–coffee and toffee–team up for a tasty grownup ice cream treat.
It just doesn’t seem like summer without a giant ice cream in hand on a sunny afternoon. This coffee toffee ice cream is a French custard-based recipe, meaning that it is made with eggs. The base of this ice cream is a cooked liquid custard, or crème anglaise, with a characteristically high ratio of cream to milk and eggs, which produces the most rich and smooth ice cream. Once cooled completely, the custard is churned in an ice cream machine before adding hand-chopped toffee. Drooling yet?
Equipment: cutting board; chef’s knife; wet measuring cup; dry measuring cup; medium saucepan; mesh strainer; whisk; wooden spoon; rubber spatula; cheesecloth; medium mixing bowl; ice cream machine
Ingredients: 2 cups heavy cream 1 cup whole milk
3/4 cup coarsely ground coffee
1/2 cup sugar
6 large egg yolks
2 cups chopped toffee
“Decaffeinated coffee is a must for ice cream, by the way. You don’t want that late-night scoop to keep you up!”
1. In a medium saucepan, combine the heavy cream, milk, ground coffee, and sugar. Set heat to medium-high and simmer until the sugar completely dissolves, approximately 3-5 minutes.
2. Remove the pan from the heat and set aside. Whisk the egg yolks in a bowl, and then gently whisk about a quarter of the hot cream into the yolks to temper them, stirring constantly for about 30 seconds. Whisk the yolk mixture back into the pot with the remaining cream mixture. Return the pan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon or spatula, stirring constantly (see videos below).
3. Remove the pan from heat and allow custard to steep for 20-30 minutes to get the richest coffee flavor.
4. Strain the custard through a fine-mesh sieve into a bowl, pressing with a rubber spatula or wooden spoon to make sure that you do not leave any liquid behind. Discard the coffee grounds, clean and dry the mesh sieve/strainer, and line it with cheesecloth. Strain the mixture again into another bowl to help remove the smaller coffee grounds. You may even wring the cheesecloth dry to get all the strained custard you can. Cool the strained mixture to room temperature, then cover and chill overnight.
5. Churn the chilled coffee custard in an ice cream machine according to the manufacturer’s instructions (generally about 20 minutes). Stir in the chopped toffee, place in a container and store in the freezer.
Makes 6 servings.
Strain the Custard at Least Twice
“This might seem cumbersome, but it actually saves you time this way, counterintuitive as it seems. First strain the custard directly through a mesh sieve. This will get rid of the biggest grains of coffee, which will in turn make getting rid of the tiny ones a more targeted, effective task. For the second strain, use cheesecloth with the strainer. Since all the big pieces of coffee will have been removed already, you’ll have an easier time letting the liquid through the cheesecloth, leaving the coffee bits behind.”
The cowboys knew the secret to a great drink was equally true for a great steak: coffee and sugar!
Boneless ribeye steak (pictured) cooks so quickly, which makes it ideal for a weeknight meal. But bone-in ribeye gives a little something extra to chew on: that coffee-coated bone!
Oh, it’s so good! And oh so simple. I use a finely ground, absolutely exquisite Ethiopian coffee from BD Provisions to make this rub. The roasted aroma, the full-bodied bitterness of the coffee mellowed by the sweetness of the brown sugar, the subtle hints of garlic and ginger all married with some paprika…this is good stuff. The very best part? You just toss it all together, slap it on the steak, and voila! That’s pretty much it.
Equipment: cutting board; chef’s or carving knife; dry measuring cups; measuring spoons; small mixing bowl; spoon or spatula
1 lb. 1-inch ribeye steaks
1/2 cup finely ground coffee
1/2 cup light brown sugar
2 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons paprika*
1 tablespoon kosher salt
kosher salt and freshly ground black pepper to taste.
“An important ILOC tip: use decaffeinated coffee. You don’t want your steak to keep you up all night.”
1. Preheat your grill. If you do not have a grill, use a cast iron pan.
2. Brush both sides of the steaks with oil and then sprinkle generously with salt and pepper.
3. Combine the coffee, sugar, and measured spices in a bowl. Rub each side of the steaks generously with the mixture until well coated, approximately 1-2 tablespoons.
4. Place the steaks on the hot grill and cook for 3-4 minutes. You want the grill very hot when you start but do adjust/lower the heat if needed so that you do not burn the steak. After 3-4 minutes, or once the surface proteins have sufficiently coagulated so that the steak is no longer sticking to the grill, flip the steak and continue cooking for approximately another 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, and 5-6 minutes for well done (but I beg you do not do that).
5. Remove the steaks to a cutting board and allow to rest 5 minutes before slicing against the grain to serve.
Serves 2-3 people.
“This rub could be used on pork chops or pork loin. If using the rub for a brisket, be sure to rub the brisket the night before you wish to cook–and wrap it and refrigerate it–so that you maximize the coffee flavor for that cut of beef.”