The Black Teapot

August 15, 2012

Crab ravioli with Tomato Cream Sauce

Filed under: Uncategorized — blackteapot @ 12:52 am

Tomato Cream Sauce:

2 tablespoons olive oil

1 small onion, chopped fine

1 clove of garlic, minced

1 – 14.5 ounce can Italian style stewed tomatoes

1/2 cup chicken broth

1 tablespoon tomato paste

3/4 cup heavy cream

2 tablespoons butter

ground pepper and cracked red pepper to taste


1 – 8 ounce can chunk crabmeat

1/2 cup ricotta cheese

2 tbsp minced fresh dill

1 tsp saltground pepper

1 12-ounce package wonton wrappers

For the sauce:

heat the olive oil in a medium sauce pan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the tomatoes and their juices. Cook for about 2 minutes, then add the broth and the tomato paste. Bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half again, about 6 minutes.

Add the butter, and when melted, puree the sauce with an immersion blender. Add ground pepper and cracked red pepper to taste, and keep warm on low heat.

For the raviolis:

Drain the crabmeat and reserve the juice. Combine the crabmeat, ricotta, dill and salt and pepper. Place about a half teaspoon of crab mixture on each wonton wrapper. Wet the edges of the wrapper with water and fold over to seal.

Bring a large stock pot of water to a boil. Turn the heat down to a low boil and add the raviolis. Cook until soft, about 6 minutes. Combine with sauce, and top with parmesan cheese if desired


March 25, 2012

Smoked Pulled Pork

Filed under: Sandwiches — blackteapot @ 11:41 pm

1 pork shoulder, about 4-5 lbs

Dry Rub:

  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne
  • 2 tsp onion powder
  • 1 tbsp garlic powder

BBQ Sauce:

  • 1 cup apple cider vinegar
  • 1 cup bourbon
  • 1 cup chicken or beef stock
  • 1/4 cup molasses
  • 4 large Anaheim peppers
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 head of garlic, top sliced off
  • 1 medium white onion, peeled
  • Couple bags of hickory wood chips

Mix together ingredients for the dry rub, and message into the pork shoulder. Let rest overnight.

Soak half of the  hickory chips in a bowl of water for at least half hour. Preheat your BBQ to medium high heat. Using only some woodchips at a time, combine 2 cups wet chips with 1 cup dry. Make a pouch from aluminum foil, and poke a couple holes in it. Put this in the BBQ, and close the lid until the chips begin to smoke. Turn one side of the burners of your BBQ off, leaving the side with the woodchips are on. Lower heat to medium, and put the pork shoulder on the side of the BBQ that is off.

Add the whole white onion, the head of garlic, and the anaheim peppers onto the BBQ by the foil pack. Roast them until they are soft, about an hour to an hour and a half. Remove from heat and let cool.

The smoke pack on the BBQ will need to be changed out, so check it after about an hour. If all the wood chips have turned black, remove it, and add another smoke pack. Make sure you put the hold smoke pack somewhere fire proof. No one likes when the plastic siding of their bbq melts, or the siding of the house catches fire.

After the onion, garlic, and peppers have cooled, chop them very finely, or puree them in a food processor.  Add the remaining ingredients for the BBQ sauce. Use this to brush the pork shoulder about every 20 minutes.

You’re going to want to smoke your pork for 5-7 hours, or until the internal temperature reaches 185*F.

Remove pork from BBQ, and tent with foil and rest for 15 minutes.

Boil any remaining baste on the stove for a couple minutes before using it as a sauce on the pork.


You can also use your oven to make this pork if you don’t feel like using the barbecue. Eliminate the smoke packs, unless you want the fire department showing up, and roast on 225*F for about 7 hours, basting the pork shoulder with the sauce.


Homemade Coleslaw

Filed under: Salads, Side dishes — blackteapot @ 11:18 pm
  • 1/4 head purple cabbage, shredded
  • 1/4 head green cabbage
  • 3 large carrots, shredded
  • 2 green onions, thinly shredded
  • 3/4 cup greek yogurt (you can also use mayo)
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp horseradish
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tbsp white vinegar, I usually add a little more

Mix together yogurt, sugar, Dijon, horseradish, salt, pepper, and vinegar. Let sit in refrigerator for a few hours.

Combine shredded vegetables in a bowl. Top with dressing and toss well to combine.


Rootbeer Slow Cooker Pulled Pork

Filed under: Sandwiches — blackteapot @ 11:09 pm
  • 1 big pork shoulder (or butt), about 4lbs
  • 1 large white onion, thickly sliced
  • 1/4 cup brown sugar
  • 1 tbsp salt
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 big bottle rootbeer, I always use A&W

BBQ sauce:

  • 2 cups ketchup
  • 2 cups cooking liquid left from cooked pork
  • 1/4 cup molasses
  • 2 tbsp hot sauce (I use Franks Thick)
  • 1 tbsp soy sauce
  • 1 tsp garlic powder

Slice pork shoulder into large chunks. I usually just split it into four pieces.

In a medium bowl combine brown sugar, salt, paprika, garlic powder, pepper and cinnamon. Rub that into the pork shoulder. If you have the time, let it rest overnight to absorb the delicious flavours. Put onions in bottom of crock pot, and put your pork shoulder on top. Pour in about 2-3 cups of rootbeer, or enough to cover just over half of the pork. Pour yourself a glass as well.

Start out on high for about an hour to get everything nice and toasty warm, then lower to low heat and let cook away for about 8 hours. Check it every so often to make sure all the rootbeer hasn’t cooked away, or you’ll get a burnt sticky sweet mess in the bottom of your slow cooker that will not be fun to clean after. If it is running low on liquid, add some more of the cook stuff  it. Also check your pork to see if it’s pullable around the 6 hour mark. When your pork is done, remove from the slow cooked and cover with foil to rest for about 15 – 20 minutes. When it has rested and has cooled slightly, pull the pork apart. You can use your fingers, but if it’s still too hot and your don’t feel like burning yourself then grab a pair of forks.

For the sauce, in a large sauce pan add two cups of the cooking liquid. If you literally have none left, or not enough, substitute with more rootbeer and 2 tsp onion powder. Let this liquid simmer on medium heat until reduced to about 3/4 cup. Add ketchup, molasses, hit sauce, soy sauce and garlic powder, and let simmer uncovered for about 15-20 minutes until the consistency is thicker. Don’t simmer it on too high of a heat, or you’re going to get barbacuey goodness all over your stove.

When it’s all done and thickened and delicious, toss with with pork you shredded. Pile onto a fresh kaiser roll, top with homemade coleslaw, and devour. I usually top it with some of those really soft rootbeer braised onions that are in the bottom of the crock pot after.

December 17, 2011

White Chocolate Cranberry Chunk Cookies

Filed under: Chocolate, Cookies — blackteapot @ 4:14 am

1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup roughly chopped macadamia nuts
1/2 cup dried cranberries
1 cup white chocolate chunks

Preheat oven to 375*F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

Add nuts, cranberries, and white chocolate, stirring just to combine. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake until edges are golden, and cool on wire rack.

Sweet and Salty Cookies

Filed under: Cookies — blackteapot @ 4:08 am
  • 1 3/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups old-fashioned oats
  • 2 cups unsalted butter, cold
  • 3/4 cup white sugar
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder, dissolved in 1/4 cup hot water
  • 2 cups semisweet chocolate chips
  • 3/4 cup thin salty pretzels, crushed into small pieces but not powder

In a medium bowl, whisk together the flours, baking soda, baking powder, and salt. Add in the oats and stir to combine.
In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the eggs, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add in the vanilla, and beat for a couple seconds. Add in your coffee, and mix until combined.

Add half the dry ingredients into the wet, and mix until just combined. Add the remaining dry ingredients and beat until just incorporated. Scrape the sides and bottom of the bowl, and stir in chocolate chips and about 1/2 cup of the crushed pretzels.
Cover the bowl and refrigerate for at least 4 hours.

Preheat the oven to 350*F and prepare some cookie sheets by lining them with parchment.

Using a tablespoon cookie scoop, scoop out dough and place about an inch apart, at 12 per pan. Sprinkle the remaining pretzel pieces on top of the cookie dough and use your hands to press lightly so they stick.

Bake for 10-12 minutes, rotating pans halfway through baking. Once ready, let cool on the pan for 10 minutes, then transfer to a wire rack.

Chocolate Candy Cane Cheesecake

Filed under: Chocolate, Desserts — blackteapot @ 3:46 am
  • 1 1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 4 (8-oz.) packages cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • 1/3 cup whipping cream
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups semisweet chocolate chunks
  • 1/2 cup coarsely crushed hard peppermint candies
  • 3/4 cup whipping cream
  • 1 1/2 cups semisweet chocolate chunks

Combine Oreo crumbs, melted butter and first amount of sugar; stir well. Press mixture firmly on bottom of a lightly greased 9″ springform pan. Bake at 325° for 12-15 minutes. Let cool.

Beat cream cheese at medium-high speed with an electric mixer until smooth. Gradually add sweetened condensed milk, beating until blended. Add 1/3 cup whipping cream, sugar, flour and vanilla, beating until blended. Add eggs, 1 at a time, beating until yellow disappears. Stir in chocolate chunks and crushed candies with a wooden spoon or spatula.

Pour batter into baked crust. Bake at 325° for 52 to 55 minutes or until edges are set and center is slightly wiggly. Turn off oven. Immediately run a knife around edge of pan, releasing sides. With oven door slightly open, let cheesecake stand in oven 1 hour. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate.

Pour 3/4 cup whipping cream into a microwave-safe bowl. Microwave at HIGH 1 minute or until hot. Add 1 1/2 cups semisweet morsels; stir until chocolate melts and mixture is smooth. Pour ganache over chilled cheesecake, allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Let stand 10 minutes, and garnish with soft candycanes or peppermint bark. Store in refrigerator.

Mint Whoopie Pies

Filed under: Cookies, Desserts — blackteapot @ 3:34 am


  • 2 cups unsifted flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cocoa
  • 1 cup sugar
  • 1 egg
  • 1/3 cup oil
  • 1 tsp vanilla
  • 3/4 cup milk


  • 1 cup butter
  • 2 cups powdered sugar
  • 1/2 cup Marshmallow Creme
  • 2 tsp peppermint extract

Preheat oven to 350*F

In a large bowl mix flour, baking soda, salt, cocoa and sugar. Add egg, oil, vanilla and milk and combine well. Drop about 2 inches apart on a greased cookie sheet.

Bake for 10-12 minutes until cookies are firm. Watch them carefully as they will harden or burn quickly.

Transfer to a wire rack to cool completely.

In a medium bowl combine butter, marshmallow cream, and mint. Stir in icing sugar until smooth and fluffy. When making filling I recommend using 1 tsp of mint and trying it first before adding the other 1 tsp.

Put filling into a piping bag. Turn one cookie upside down, and cover with as much filling as you want. Top with another cookie and serve.

Fruit Cake Cookies

Filed under: Cookies, Desserts — blackteapot @ 3:09 am
  • 3/4 cup butter
  • 2 cups flour
  • 3/4 cup sugar
  • 1 tablespoon milk
  • 1 tbsp dark rum, or 1 tsp rum flavouring
  • 3/4 cup finely chopped candied red and green cherries
  • 1/3 cup finely chopped pecans
  • 3/4 cup coconut

Cream butter and sugar until fluffy. Mix in milk and rum. Add half of the flour and mix well, slowly adding remaining flour.

Using a wooden spoon or spatula, mix in cherries and pecans.

Roll into a log shape and roll in coconut. Wrap in plastic wrap or wax paper, and refrigerate for at least 2 hours, overnight if possible.

Preheat oven to 350*F.

Slice cookies so they are about 1/4 of an inch thick. Place on an ungreased cookie sheet about an inch apart, and bake for 10-12 minutes, until edges are golden.

Transfer to wire cooling rack.


Mint Mocha Cookies

Filed under: Cookies — blackteapot @ 3:01 am
  •  1 3/4 cup flour
  • 1/2 cup butter, softened
  •  1/3 cup espresso coffee or very strong coffee
  • 1/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp cocoa powder
  • granulated sugar
  • 24 Candy Cane Hershey Kisses

Stir together flour, baking soda, cocoa powder and salt in a medium bowl.

In a large bowl mix butter and sugar until fluffy. Add vanilla and egg until well combined. Slowly stir in coffee until well combined. Add dry ingredients, and stir until well mixed. Refrigerate mixture for at least 30 minutes.

During this time, preheat oven to 350*F.

Roll dough into 1 inch balls, and roll into granulated sugar.

Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to a cooling rack. Immediately push a Hershey’s Kiss into the middle of each cookie, and be careful not to move the rack until the cookies completely cool, or the Hershey’s Kisses could melt into a mess.

Makes 2 dozen

November 13, 2011

Homemade Pizza Dough

Filed under: Pizza — blackteapot @ 4:25 am

Super easy and quick to make, and by far the best recipe I’ve tried. 

  • 1 pkg active dry yeast (about 2 1/2 tsps)
  • 1 1/3 cups luke warm water
  • 2 tsp white sugar
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 1/2 tbsp melted butter, cooled
In a small bowl combine water and sugar, then stir in active yeast. Allow to rest for 10 minutes until it foams.
In a large bowl or in the bowl of a stand mixer, combine flour and salt. Add in melted butter and yeast mixture, stirring well to combine. If using a stand mixture, increase speed to medium high, and allow it to kneed the dough for 5-8 minutes, adding a little flour if dough appears too sticky. If kneeding by hand, turn dough out onto a lightly floured surface and kneed until smooth and elasticy, about 10 minutes.
Once dough is kneeded, turn into a well oiled boil, and cover with plastic wrap. Allow it to rise for half hour in a warm area. Dough should double in size. Punch down, and allow to rise again. At this point, dough can be used to make a thick crust pizza, or divided in two to make two thin crust pizzas.
Use a well oiled baking sheet, or a pizza stone. I recommend using a fine cornmeal as well on the bottom. Roll pizza dough out to thickness wanted, then restretch it on baking sheet to correct size. Add desired toppings and bake in preheated 350*F oven.

Tandoori Chicken

Filed under: Chicken, Main Course — blackteapot @ 4:06 am
  • 4 large chicken breasts
  • 1 cup Balkan style yogurt
  • 4 heaping tablespoons Pataks Tandoori curry paste
  • 1/2 lemon, juiced
  • 3 cloves garlic, minced and finely diced
  • 2 tsp ground coriander seed
  • 1 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • 1 serrano chili, minced
  • 3 tbsp minced fresh cilantro
  • 3 tbsp butter or olive oil
In a large nonreactive bowl, combine all ingredients except for chicken. Cut chicken into large pieces (I cut mine into about 5 pieces each), and add to marinade. Refrigerate over night if possible, or for at least 6 hours.
In a large, deep sided skillet heat 3 tablespoons of butter (or olive oil) on medium high heat. Remove chunks of chicken from marinade and carefully place in hot oil, searing until golden. Turn chicken over, and sear the other side. Add the remaining marinade to the pan, and allow it to come to a simmer before reducing heat to low and covering. Cook chicken on low heat for 2 hours. Check to make sure that the contents are not boiling. Chicken should be very tender and easy to pull apart when it is done.
Serve over rice, and top with fresh cilantro.

August 23, 2011

Pistachio and Sausage Stuffed Chicken

Filed under: Uncategorized — blackteapot @ 3:21 am
Prep time: 15 minutes
Cook time: 45 minutes
  • 6 large chicken breasts
  • 1 cup Italian sausage meat
  • 1/2 cup unsalted pistachios, roughly chopped (I really recommend buying the shelled ones. My fingers were sore after)
  • 1/2 cup frozen chopped spinach, thawed and all water squeezed out
  • 1/2 cup crumbled feta
  • 1 clove garlic, minced
  • 12 thin sliced of bacon

Split chicken breasts in half, leaving part connected. Use meat tenderizer or rolling pin and smash them out so they are thinner.

In a medium bowl mix Italian sausage, pistachios, spinach, feta, and garlic. Add two heaping scoops evenly to chicken breasts and roll tightly. Wrap tightly with bacon. Take aluminum foil, and tightly wrap chicken breasts.

Put them in a large pot of boiling water, and cook on medium high heat for 25-30 minutes. Remove from water, and allow to rest.

In a large frying pan, heat 2 tbsp olive oil. Unwrap chicken, and fry in hot oil until bacon is crisp. Serve immediately.

Recommended serving: Roasted potatoes and sauteed green beans

Chocolate Cream Pots

Filed under: Uncategorized — blackteapot @ 3:20 am
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4oz bittersweet chocolate, finely chopped
  • 3 whole eggs plus 2 egg yolks
  • 2/3 cup white sugar

In a small saucepan heat milk and cream to a low boil. Add chocolate and stir until melted. Allow to cool slightly.

In a large bowl, whip eggs and sugar until combines, but not foaming. Slowly pour in milk and chocolate mix. Make sure it is not too hot as it will cook the eggs.

Bring kettle of water to a boil, and heat oven to 350*F.

Set six single-serving size ramekins in a baking dish, and divide the chocolate mixture among them.

Set the baking dish with the ramekins on the shelf of the over, and carefully fill the baking dish with the boiling water to cover about two thirds up the sides of the ramekinds. Carefully push shelf back in oven.

Bake until just set and they wiggle a bit in the center, about 25-30 minutes. Remove baking dish from over, and set aside for 5 minutes, then remove from water bath and allow to cool at room temperature. Serve warm or at room temperature.

Adding a few fresh raspberries on top is a nice touch.

May 24, 2011

Tropical Cupcakes

Filed under: Uncategorized — blackteapot @ 4:47 am
Mango cupcakes with a pineapple cream cheese icing and toasted coconut
Makes 24 cupcakes
Cake recipe*:
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1 large mango, peeled and finely diced, about 1 cup
Icing recipe:
  • 12oz cream cheese, softened
  • 1 cup butter or margarine, softened
  • 3/4 cup fresh pineapple, finely diced, or 1 8oz can crushed pineapple, drained well
  • 1 cup icing sugar
  • 1/2 cup shredded coconut, optional
Preheat oven to 350*F. In a medium bowl cream together butter and sugar. Add eggs and vanilla, mixing well. In a smaller bowl, combine dry ingredients. Slowly add to butter mixture, alternating with milk. Stir in mango. If batter seems a little dry, add milk by the tablespoon until it reaches a soft batter.
Using an ice cream scoop, drop batter into lined cupcake pan, filling about half full. Bake 12-15 minutes, until done and golden brown on top. Allow to cool before icing.
Cream together cream cheese and butter. Add in crushed pineapple, mixing well. Add icing sugar to taste. Heat a frying pan over medium heat. Add coconut, stirring often until light brown and toasted. Remove from heat immediately as coconut will continue to toast.
Ice cool cupcakes, and sprinkle with toasted coconut. Keep refrigerated.
*Boxed cake mix can be substituted.

February 1, 2011

Jicama Salad

Filed under: Salads, Vegetables, Vegetarian — blackteapot @ 3:08 am

The jicama has a sweet turnip taste to it, and is amazing in salads. It is crisp, and goes well with the apple. Jicama can be found at most grocery stores now, and is best stored in a cooler area such as a pantry, where it will last about a month. Do not store them in the refrigerator, as the colder temperature will damage it.

Prep Time: 15 minutes
Serves: 6

  • 2 cups julienned jicama
  • 1 cup julienned granny smith apple
  • 1 cup julienned cucumber
  • 1 cup julienned carrot
  • 2 green onions, julienned
  • 1 large lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked black pepper

In a large bowl, whisk together lemon juice, olive oil, salt, and pepper. Add in remaining ingredients, and toss well. Refrigerate until serving.

November 13, 2010


Filed under: Uncategorized — blackteapot @ 2:04 am
  • 1 16oz tub of greek or plain low fat yogurt
  • 1 English cucumber, peeled
  • 1 tsp salt + 1 extra tsp
  • 1/2 tsp ground black pepper
  • 2 cloves garlic, minced well
  • 2 tbsp fresh minced dill
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice

Line a sieve with cheese cloth or a coffee filter, and place on top of a bowl. Spoon in yogurt, cover, and refrigerate overnight. Excess liquid from the yogurt will drain out. Transfer yogurt to a medium bowl, and discard liquid.

Slice cucumbers in half lengthwise, and scrap out seeds. Grate cucumber, and place in a colander over a bowl. Toss with 1 tsp salt, and let sit for at least an hour, for extra liquid to come out. After done draining, squeeze cucumber in a paper towel or kitchen towel to remove any remaining liquid. Add to drained yogurt.

Add minced garlic, salt, dill, olive oil, pepper and lemon juice. Combine well. Chill for 2 hours before serving.


Per Tablespoon: 20 calories

October 25, 2010

Chewy Oatmeal Cookies

Filed under: Cookies, Desserts — blackteapot @ 2:30 am


  • 3/4 cup golden raisins
  • 1/2 cup coconut or spiced rum
  • 3 eggs, beaten
  • 1 cup of butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 cups quick oats
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup chopped pecans

In a small bowl, combine raisins and rum. Marinate for at least an hour, overnight if possible.

In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. In another bowl, combine flour, salt, cinnamon, nutmeg, baking soda, and oats. Mix in to the butter mixture. Dough will be stiff. Stir in raisin and rum mixture, as well as the pecans.

Drop by a teaspoon onto a cookie sheet, leaving room for cookies to spread out.

Bake for 12-15 minutes, until edges of cookies are golden. Remove from oven, and leave to cook on cookie sheet for 3-5 minutes before transferring to a wire cooling rack to finish cooling down.

Makes about 4 dozen cookies

April 14, 2010

Chinese Soup Dumplings

Filed under: Appetizers, Sauces — blackteapot @ 6:19 am
  • 2 pkgs dumpling wrappers, about 75 (NOT wonton wrappers)
  • bamboo steamer


  • 10 cups water
  • 3lbs chicken for stock (wings, necks, back, bones)
  • 1 cup chopped onion
  • 2 inch piece on ginger, thickly sliced
  • 5 dried shiitake mushrooms
  • 4 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tbsp gelatin


  • 6 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp hot chili oil
  • 1/2 tsp brown sugar
  • 1 clove minced garlic
  • 1 green onion, minced
  • 1 tsp grated ginger


  • 1lb ground pork
  • 15 uncooked shrimp, chopped
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 3 whole canned water chestnuts, minced
  • 2 tsp allspice
  • 1/2 tsp black pepper
  • 1 tbsp soy sauce
  • 1 head Napa cabbage

In a large pot, combine water, chicken parts, onion, ginger, onion, shiitake mushrooms, garlic, and soy sauce. Bring to a boil, skimming any foam that comes to the surface off. Boil for 10 minutes, then reduce heat and simmer for about 2 hours. If stock starts to get low, add a little water at a time.

After 2 hours, strain soup. Reserve only the liquid, and return to pot. Continue to boil until stock reduced to about 2 1/2 cups, about 40 minutes. In a small bowl, add 3 tbsp cold water, and add gelatin, stirring until soft. Add to hot stock and stir until dissolved. Transfer into a square, glass baking dish and refrigerate covered overnight.

In a bowl, combine ingredients for sauce. Whisk together soy sauce, rice wine vinegar, hot chili oil, brown sugar, minced garlic, green onion, and ginger. Cover and refrigerate over night. Serve at room temperature, and whisk well.

In a bowl combine pork, shrimp, green onions, garlic, water chestnuts, allspice, pepper, and soy sauce. Stir well. Cut set gelatin into small, 1/4 inch cubes. Stir into pork mixture very gently. Refrigerate for at least an hour.

Working with one wrapper at a time, lightly brush the edges with water. Fill with a heaping teaspoon of filling, making such there are a few gelatin cubes in each. Seal dumplings by folding the tops to look like a small bundle. *See picture below.  Gather corners and twist to seal.

Line bottom of bamboo steamer with a few cabbage leaves. Place over wok filled with about 3 cups of water, or enough to not quite come up to the bottom of bamboo basket. Place some dumplings on top of cabbage leaves, about 5. Cover and steam until cooked, about 12 minutes, adding more water to wok if it stars to get low. Try to not remove lid from steamer while cooking. Serve immediately with dipping sauce.

Dumplings can be frozen for up to two weeks. Cook frozen dumplings for about 15 minutes.

April 12, 2010

Roast Beef Stuffed Yorkshire Puddings with Caramelized Onions

Filed under: Main Course, Roasts — blackteapot @ 5:29 am

Pepper Crusted Roast Beef:

  • 3lb top sirloin roast
  • 5 cloves garlic
  • 2 tbsp pepper
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • olive oil

Preheat oven to 325*F.

Place roast in a pan, rubbing with olive oil. Mash garlic into a paste. In a small bowl combine garlic, pepper, thyme, and sage. Rub over roast. Cook roast in oven for an hour and a half, until an inserted thermometer reads 140*F for medium rare, 155*F for medium, or 160*F for well done. Remove from oven and rest for 10 minutes before thinly slicing. Reserve the juices.

Yorkshire Puddings:

  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 cup milk, at room temperature
  • 2 eggs, at room temperature, beaten
  • 1/2 cup water, at room temperature
  • melted butter or oil

Preheat oven to 350*F.

In a large bowl combine flour and salt. Make a well in center. Pour in milk, eggs, and water. Combine for a thin batter.

In a 12 or 6 count muffin pan, add 2 tsp melted butter or oil. Place pan into over for a few minutes, until oil is hot. Fill hot tins 2/3 full with batter, returning to oven immediately. Bake for 20 minutes, until puddings are golden brown and inflated. Try to not open oven during baking process. Once done, these should be immediately used, so make these while meat is finishing/resting. Recipe should make about 12-24 Yorkshire puddings, depending on muffin tin used.

Caramelized Onions:

  • 4 large red onions
  • 1 tsp salt
  • 1/4 cup red wine
  • 3 tbsp olive oil
  • In a large skillet, heat oil.

Slice tops and bottoms from onions, cutting in half. Remove skin. Slice onions in 1/4 inch slices. Add to hot oil, and add salt. Stir, and reduce heat to medium. Keep stirring onions as they continue to cook. If onions begin to stick to pan, add about a tablespoon of red wine to the bottom of the pan, and stir again. Continue to cook for about 30 minutes. Onions should darken, but not burn. Remove from heat, and set aside.


  • Reserved beef drippings, usually about 1/2 a cup
  • 4 cups reduced sodium beef stock
  • 1 cup red wine
  • 2 tbsp all purpose flour
  • 2 cloves garlic

In a saucepan, combine together beef drippings, 3 cups of beef stock, red wine, and garlic. Bring to a bowl, then reduce heat to medium and simmer for 10 minutes, or until reduced to about half. In a small bowl, whisk together remaining cup of beef stock and the flour. Make sure there are no lumps. Add to simmering stock, and whisk constantly until thickened. Adjust seasoning to preference.


Woo! Now that we got all that done…

Slice Yorkshire Puddings in half vertically. Stuff with some caramelized onions and thinly sliced roast beef. Pour gravy over top.

Definitely worth the work. Serve with mashed potatoes, sautéed spinach, grilled asparagus, or your favourite veggies.

April 11, 2010

Triple Chocolate Almond Cookies

Filed under: Cookies, Desserts — blackteapot @ 12:21 am
  • 1 cup softened butter or margarine
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp almond extract
  • 6oz white chocolate, chopped
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups unsweetened chocolate chips
  • 1 cup slivered almonds

Cream butter and both sugars in a medium bowl until fluffy. Beat in eggs and almond extract.

Heat white chocolate in a double boiler until almost melted. Remove from heat and stir to finish melting. Cool to room temperature and stir into sugar mixture. Add flour, cocoa, baking powder and salt. Stir until just moistened.

Stir in almonds and chocolate chips. Divide dough in half and wrap in plastic wrap to form a log. Refrigerate for at least an hour.

Cut each log into 10 portions. Place 2 inches apart on a greased cookie sheet. Bake for ten minutes, or until edges are darkened. Do not over bake.

Cool on cookie sheet for 5 minutes before transferring to wire racks to cool.

Caesar Salad

Filed under: Salads, Sauces — blackteapot @ 12:10 am
  • 2 head romaine lettuce, washed and torn into bite sized pieces
  • 3 cups cubed French bread
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tsp dried herbs (basil, oregano, thyme, parsley, etc)
  • 3/4 cup finely grated Parmesan cheese
  • 5 slices bacon, cut into small pieces


  • 1 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp anchovy paste or 4 anchovy fillets
  • 1 tsp Worcestershire sauce
  • 1 egg
  • 3 cloves fresh garlic, crushed
  • 1/2 cup Parmesan cheese
  • fresh ground black pepper

In a large frying pan, heat first amount of olive oil. Fry bread cubes until lightly golden. Toss with salt, pepper, and dried herbs. Set aside.

Fry bacon until crisp, and set aside.

In a bowl combine second amount of olive oil, lemon, anchovy, Worcestershire, egg, garlic,cheese and pepper. Blend with a hand mixture until thick. A blender can also be used, but I don’t find it gets as thick that way.

In a large bowl toss Romaine, bacon, croutons, and sauce. Sprinkle with first amount of Parmesan cheese, and serve immediately.

April 10, 2010

Vegetarian Lasagna

Filed under: Casseroles, Main Course, Pasta — blackteapot @ 11:55 pm
  • 3 1/2 cups vegan pasta sauce
  • 12 lasagna noodles, cooked al dente
  • 2 roasted red bell peppers, cut into strips
  • 2 zucchinis, thinly sliced
  • 2 cups grated mozzarella
  • 2 cups ricotta
  • 2 cup dry cottage cheese
  • 1 egg
  • pepper

In a bowl, mix ricotta, cottage cheese, pepper, and egg.

In the bottom of a 9×11 casserole dish spread 1/2 cup of the pasta sauce. Layer 4 noodles. Cover with 1 cup of sauce. Add 2 cups of cheese mixture on top. Layer 4 more noodles. Add 1 cup of sauce and 2 cups of cheese. Put 4 remaining noodles on top. Spread remainder of sauce over them. Cover with mozzarella cheese.

Baked, covered with aluminum foil, for 20 minutes. Uncover and finish baking until top is golden.

Serving Recommendation:

Caesar Salad

Double Chocolate Brownies

Filed under: Desserts — blackteapot @ 11:40 pm

Brownie Batter:

  • 3/4 cup cocoa powder
  • 3/4 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 3 tsp vanilla
  • 3/4 chopped pecans
  • 1 cup white chocolate chips

Chocolate Icing

  • 2 cups icing sugar
  • 2 tsp vanilla
  • 1 cup butter
  • 1/2 cup cocoa powder

Preheat oven to 350*F.

Butter a rectangular cake pan.

In a sauce pan melt butter. Stir in cocoa powder and sugar. Remove from heat and stir in salt, vanilla, flour, and eggs. Combine well. Stir in pecans and white chocolate. Spread into cake pan and bake for 30-35 minutes. Top should be almost firm to the touch. Cool and ice.

In a bowl whip together all the icing ingredients. Refrigerate until brownies are ready for icing.

Apple Custard Pie

Filed under: Desserts, Pies and Tarts — blackteapot @ 11:12 pm
  • 1 pie shell
  • 3 baking apples
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 cup cream
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Preheat oven to 350*F.

Peel and slice apples. Arrange in pie shell.

In a bowl, whisk egg yolks, sugar, cinnamon, and vanilla. Slowly whisk in cream. Pour over apples, and bake for 15-20 minutes until crust golden and custard almost set. Cool until completely set and serve with vanilla ice cream, or a little whipping cream poured over top.

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