copystar + recipes   67

Spritz Syrup - 3/4 OZ. | Tonic, Ginger and Cola Maison for your cocktails
A perfect match with sparkling wine!
In a glass with ice cubes, add :

1 part of Spritz Syrup
2-3 parts of sparkling wine
1 part sparkling water

Garnish with an orange slice. Stir and enjoy!

For a non alcoholic drink, replace the sparkling wine with more sparkling water and/or fresh juice.
december 2018 by copystar
Honey Sour Syrup - 3/4 OZ. | Tonic, Ginger and Cola Maison for your cocktails
A perfect pairing for your whiskey, tequila, amaretto, or gin!
In your favorite glass

1 part Honey Sour syrup
2 parts your favorite liquor
2-3 parts of carbonated or neutral water ( Perrier, Soda Stream, Soda water, etc ...)
Stir gently
Enjoy and repeat (with moderation of course).
december 2018 by copystar
Turkey Silog (Garlic Fried Rice With Eggs) Recipe - NYT Cooking
Make the garlic fried rice: Heat a large nonstick pan (preferably 10 inches) over a medium-low flame, then add 6 tablespoons of the oil and garlic cloves. Season the cloves with a pinch of salt. Cook, turning the cloves occasionally, until they are brown and soft, 12 to 14 minutes.
Remove half the oil and half the garlic cloves from the pan and set aside in a small heat-proof bowl. Using a rubber spatula or the back of a wooden spoon, smash the remaining garlic in the pan to an almost rough paste. Before the smashed garlic turns golden, crank up the heat, add half the rice and spread to cover the surface of the pan. It will pop and sizzle — that’s good. Let sit for 30 seconds, then toss and mix the rice in the pan. Spread the rice out, then let sit again for another 30 seconds. Adjust the salt and transfer to a large plate. Lightly cover the plate with foil.
Wipe out the pan, add the reserved garlic cloves and their oil and repeat with remaining rice. (8 cups day old rice, 8 cloves garlic)
november 2018 by copystar
Cumin-Lime Roasted Chickpeas Recipe

1, 15-ounce can chickpeas
3 teaspoons olive oil
1 teaspoon lime juice
2 teaspoons cumin powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt


Pre-heat oven to 400 F.
Rinse and drain chickpeas and blot with a paper towel to remove all moisture. Don’t skip this step or your chickpeas won’t get as crunchy.
Toss chickpeas with 1.5 teaspoons of olive oil and place on a foil-lined baking sheet.
Bake at 400 degrees for 25 minutes. Remove from oven and allow to cool completely on the baking sheet.
Turn oven down to 350 F.
Stir together remaining 1.5 teaspoons oil, lime juice, cumin, garlic, paprika, and salt until it forms a paste.

Toss mixture with cooled chickpeas and use your hands to ensure all chickpeas are coated.
Spread chickpeas evenly onto the same foil-lined baking sheet and bake at 350 F for 15 minutes, checking on them every 5 minutes to make sure they’re not burning.
Allow chickpeas to cool completely before eating. When the chickpeas are done, they should feel lighter and be very crunchy but not burned. Store them in an airtight container at room temperature for up to 2 days. However, they're best eaten right away.
october 2018 by copystar
silky cauliflower soup – smitten kitchen
Silky Cauliflower Soup
From David Lieberman

Serves 4 to 6

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
march 2018 by copystar
Momofuku's Soy Sauce Eggs Recipe on Food52
Makes 6 eggs

6 tablespoons warm water 1 tablespoon sugar 2 tablespoons sherry vinegar 3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time) 6 large eggs Maldon or other flaky salt, for serving Black pepper, for serving
january 2018 by copystar

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