Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
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Chopped Thai Salad with Sesame Garlic Dressing

Notes

Recipe taken from PinchOfYum.com

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less.

Ingredients

For The Dressing

  • ⅓ cup canola oil
  • 3 cloves garlic, peeled
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon lemongrass paste (ginger would also work)
  • a squeeze of lime juice

For The Salad

  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

  1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
  2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
  3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.
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Spiced Chocolate Crinkle Cookies

Spiced Chocolate Crinkle Cookies
Well Floured

1 cup flour
1/2 cup dark dutch processed cocoa
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
dash of cayenne (optional)
1 1/2 cup brown sugar
3 eggs
1 tsp vanilla
4 ounces unsweetened baking chocolate
4 Tbsp butter
1/2 cup sugar
1/2 cup powdered sugar
preheat oven to 325 degrees
line baking sheets with parchment or silpat mats
whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon and cayenne (if using)
in another bowl whisk together the brown sugar, eggs, and vanilla
melt chocolate and butter, and whisk into the egg mixture
fold in the flour until completely incorporated
scoop dough (about 2 Tbsp size balls) and roll into balls
roll each ball in the sugar, and then the powdered sugar
place balls on prepared baking sheets, and bake 12 minutes
cool on baking sheets 5 minutes, and them move to rack to complete cooling

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Julia Child’s Wine Poached Sea Scallops Poached with Fines Herbes

Julia Child’s Wine Poached Sea Scallops Poached with Fines Herbes
Adapted from Julia Child

1 1/2 teaspoons minced shallots
1/3 cup dry white French vermouth
1/3 cup water
1/2 teaspoon kosher salt
1 dried bay leaf
1 1/2 pounds whole scallops
1 tablespoon each fresh minced parsley, dill, tarragon, and chives (or any combination thereof)
2-3 tablespoons heavy cream

To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let simmer 1 1/2 to 2 minutes, just until lightly springy to the touch.

Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down until almost syrupy.

Stir in minced herbs, then return scallops to the liquid. Briefly reheat scallops, folding in heavy cream at the end.

Note: Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.