scratch

How to make a thick and delicious Keto Gravy from scratch using bone broth, fresh herbs and a gluten-free thickener any time of the year!

How to make Keto Gravy

Tablespoons grass-fed butter

chicken bone broth

rosemary

thyme

garlic (smashed)

fish sauce (I use Red Boat)

glucomannan powder

sea salt and black pepper (to taste)

Melt butter in a medium saucepan over medium heat. Add the bone broth (drippings if you have them)and whisk to combine.

Add the herbs and garlic and bring to a boil.

Reduce heat and simmer for 10 minutes.

Remove the herbs and garlic. Add the fish sauce and sprinkle the glucomannan over the broth, whisk to combine. Heat until it starts to thicken, another 5 to 10 minutes.

Season to taste with sea salt and black pepper and serve.

Chicken Fettuccine Alfredo

olive oil

fettuccine

yelllow

red bell pepper, seeded and thinly sliced

garlic,

heavy cream

parmesan cheese

unsalted butter

salt

pepper

Cook the fettuccine according to package directions, drain, and set aside. Season chicken with salt and pepper; set aside. 

Meanwhile, in a large skillet, heat olive oil over medium high heat.  Add chicken and cook, stirring occasionally, until chicken is no longer pink on the outside.  Remove chicken from pan with a slotted spoon and set aside. Reduce the heat to medium.

Add the onion and red pepper to the skillet. Add additional oil if necessary. Cook until the onion is translucent and the peppers are tender.  Add garlic and cook 1 to 2 minutes or until garlic is fragrant.  Be careful not to burn the garlic, it will get bitter. Add chicken back to pan with onions, peppers, and garlic.  Cover and cook until the chicken is cooked through.

To make the sauce, combine the heavy cream and butter in a medium saucepan over medium heat.  Once the butter has melted, add parmesan cheese and whisk until combined.  Stir frequently to prevent the sauce from scorching.  Once the mixture has reached a gentle boil, reduce to a simmer and allow it to thicken.  Add salt and pepper to taste.

To serve, add the chicken and vegetables to the pasta and ladle the sauce over. 

There is nothing like the taste of homemade bread. Try this classic sourdough recipe and serve fresh from the oven!

Sourdough

milliliters (1/2 cup) buttermilk

(1/2 cup) sour cream

(1/3 cup) warm water

(1 cup) white bread mix (Defiance brand)

milliliters (1/2 cup) warm water

(3 cups) white bread mix (Defiance brand)

tsp (7 grams/1 sachet) dried yeast

Plain flour, to dust

Olive oil,

The classic puff pastry is the base of many wonderful pastries. Create sweet or savory treats, breakfast to desserts, using homemade puff pastry. And it's flaky, buttery, and much better than store-bought. Learn to make puff pastry from scratch using my no-fail method, step-by-step progress pictures,&nbsp;and video.&nbsp;

Classic Puff Pastry from Scratch

lb Bread flour (or all-purpose flour)

oz Butter (unsalted chilled cubed)

Sugar

Salt

Water

oz Unsalted butter (room temperature)

All-purpose flour

In a food processor add flour, salt, sugar, and cold chilled butter. Pulse 30 seconds - mix well - pulse for another 30 seconds.Pro tip - We want the butter to coat the flour so using a pulsing motion will help do that.

Gradually add liquid thru the food tube while pulsing at the same time.

Open the processor and remove the crumbly mixture onto a clean work surface. Gather it all into a ball and knead for 2 minutes.Pro tip - The kneading helps add elasticity and gluten but you don&#039;t want to over-knead the dough like bread. So knead for just about 2 minutes until it&#039;s smooth.

Wrap the dough in a plastic wrap and let rest in the fridge for at least 30 minutes.

Dough 1 - food processor (détrempe)

In a bowl place the flour, salt, sugar - and combine well. Add the chilled cubed butter to the bowl.

Using your hand, fork, or a pastry blender - cut or rub the butter into the flour until it resembles breadcrumbs (similar to when we make pie crust).

Add water a little at a time - bringing it all together. Gather it all into a dough and knead for 2 minutes.Tip - The kneading helps add elasticity and gluten but you don&#039;t want to over-knead the dough like bread. So knead for just about 2 minutes until it&#039;s smooth

Or Dough 2 - by hand (détrempe)

Place the room temperature butter in a bowl. Cream for 30 secs. Add the flour and cream for another 30 secs.

Transfer to a 6 x 6 plastic wrap lined square baking pan (see video). Spread to all the corners of the pan so you have a thin 6-inch square.Pro tip - the baking pan is just a guide, you can also use parchment paper and fold the butter to a 6 x 6-inches square (similar to how we did in our Danish pastry)

Use the wrap to cover the butter well and leave it in the fridge for at least 30 minutes.Pro tip - We want the butter to chill but still be flexible so that when we roll it will spread between the layers. If you chill too long it will break between the layers.

Butter block (beurrage)

Roll the dough to a long rectangle about 13 x 7 inches (13 inches long and 7 inches wide - see notes above).Pro tip - Make sure the dough and butter block are both chilled but not hard. If necessary leave them on the counter for a few minutes.

Place the butter block on one side of the dough - flip the other side over and seal the edges.Pro tip - the dough is 13 x 7-inches and the butter is 6 x 6-inches - use the excess to seal the edges so it does not open during rolling.

Wrap the dough in plastic and place it back in the fridge for 15 minutes.Pro tip - if the dough and butter are still chilled when you wrap you can continue with the first fold. Also, in warm places, you may need more chilling time.

Laminate flour (détrampe) and butter block (beurrage) -  (Paton)

Place the dough on a lightly floured surface so the seam is towards the top.Pro tip - keeping the seam on the top will help you prevent the butter from coming out.

Start by lightly tapping the dough with the rolling pin on the top surface - this will soften the butter inside preventing it from cracking. Pro tip - it is important that the butter is chilled but still spreadable so it does not crack in the dough

Tap from bottom edge to the top - gently. Do it no more than 2 times. Then roll the dough to approximately 20 x 10 inches long.Pro tip - The measurements 20 x 20 is a guide that helps you fold the dough so it is still at a decent size to roll. But, it has to be approximate not exact. So don&#039;t worry if you go over or under.

To create the fold imagine you are dividing the dough into thirds. Just like a book - - Fold the top third to the middle.- Then fold the bottom third over the middle. This is your first fold.

Wrap in plastic wrap again and chill for 15 minutes.Pro tip- if the dough is cold enough you can do one more fold now before chilling again. Be careful not to roll while the dough is soft as it can cause the butter to ooze out

Creating the folds/turns (tours)

Repeat this process of tapping, rolling, and folding five more times. Total six-folds making sure to chill between each or between every 2 folds.Pro tip -  If the dough is cold and relaxed you can do two folds at one time. In winter I manage two folds but in summer I do one fold at every 15 minutes chilling time.

Classic Puff pastry has six folds (6 tours)

After the last fold - the pastry needs to rest for at least an hour.  This is now ready to be used in any recipe that calls for puff pastry. 

 I prefer to cut this dough in half and wrap each half separately.  These can be kept in the fridge for 4 to 5 days.

If you are not going to use it soon - wrap well and freeze them for up to three months.  Thawing in the fridge overnight works best.

Store or Use

Roll the chilled puff pastry on a lightly floured surface between 1/4 to 1/8 inch thickness. Pro tip - the thicker you keep the pastry the more defined the layers will be. But, too thick can also mean bulky pastry, and too thin means the layers will be lost. I like mine close to 1/8 inch thickness

You can place it on a baking tray or tart pan, and top it with any sweet or savory fillings. Alternatively, you can cut the pastry into desired shapes and top or fill and close them. Place the pastry back in the fridge to chill for at least 10 minutes. Pro tip - chilling will ensure the butter chills again so the pastry bakes flaky with more pronounced layers.

Preheat the oven at 400°F/ 200°C/ Gas Mark 6. Pro tip -  It is very important that the oven be preheated well for at least 10 minutes. Otherwise, the butter will melt baking a soggy pastry.

Bake for 10 minutes at 400 F/200 C/ Gas Mark 6 then reduce the heat to 375°F /190°C / Gas Mark 5 and bake further until lightly golden and crisp. Pro tip - the initial high heat will help the layers open as the butter melts and creates steam then the lower heat will ensure the pastry is baked through before browning too quickly.

Puff pastry is best on the day it is made but leftovers can be stored in an airtight container for days. Leftovers can also be preheated at 375°F/ 190°C/ Gas Mark 5 for a few minutes.

Using Puff pastry dough

https://content.jwplatform.com/videos/FMEjbFSY.mp4

The traditional puff pastry has been around for generations and is the base of many wonderful pastries. Create sweet or savory treats, breakfast to desserts, using homemade puff pastry. Made using the classic method it's flaky, buttery, and much better than store-bought. Learn to make puff pastry from scratch using my no-fail method, step-by-step progress pictures, and video

Puff Pastry  from scratch  FB

Filled with savory flavors, this homemade pastrami is worth the prep and cook time.

Homemade Pastrami

coriander seeds

tbsp black peppercorns

mustard seeds

tbsp red chile flakes

tbsp allspice berries

whole cloves

ginger

tsp mace

cinnamon stick, crushed

bay leaves, broken

water

sugar

tsp pink salt (sodium nitrite)

garlic, crushed

tbsp pickling spice

black peppercorns, toasted,

coriander seeds, toasted,

beef brisket flat

In a dry hot skillet, toast the coriander, peppercorns and mustard seeds just until fragrant. Be careful not to burn them. Crack the spices on a cutting board, under a heavy pan.

Combine the toasted spices with the remaining spices. Store in a sealed container.

Combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.

Place brisket in the brining liquid. Weigh it down with plates to make sure it is fully submerged. Refrigerate for 3 days.

Remove brisket from brine, and rinse thoroughly under cold water. Pat dry with paper towels. Coat the brisket with the rub, and store in the refrigerator uncovered overnight.

Set your Yoder Smokers YS650 for indirect cooking and bring the temperature to 250°F. Smoke the brisket until internal temperature reaches 160°F (check internal temperature with an instant read thermometer like the Maverick PT-75).

Double wrap the brisket in foil or butchers paper, and continue smoking until internal temperature reaches 205°F.

Allow meat to rest half an hour. Slice thinly and serve.

Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! For make-ahead option and freezing instructions, see recipe note.

Creamy Green Bean Casserole from Scratch

onion

(62 grams) all-purpose flour

(45 grams) Panko breadcrumbs*

black pepper

Tablespoon (15 milliliters) milk

green beans, rinsed, trimmed and halved

Tablespoons (30 grams) unsalted butter

8 ounces mushrooms, sliced into halves

garlic, garlic is great here)

Tablespoons (15 grams) all-purpose flour

3/4 cup (180 milliliters) chicken or vegetable broth

(300 milliliters) half-and-half*

How to Make Moist Chocolate Cake from Scratch

butter

eggs

tsps. vanilla extract

milk

all-purpose flour

cocoa powder (unsweetened)

tsp baking soda

chocolate chips

Chocolate buttercream frosting or chocolate ganache (optional)

Easy beef braise

Tbsp Butter

Tbsp Oil

850 g Beef, cross-cut, diced (Main)

500 ml Campbell's Beef Stock (Main)

Tbsp Flour

Onions,

Tbsp Tomato paste

Worcestershire sauce

Tbsp Brown sugar

Bay leaves

Lemon parsley

Heat the butter and oil in a flameproof casserole dish. Toss the diced beef in flour, salt and pepper. And fry in the casserole dish until brown on all sides (this might need to be done in batches). Remove to the side.

Add the onions to the casserole dish and fry a couple of minutes to brown (adding a little more butter and oil if necessary).

Stir in the tomato paste, Worcestershire sauce and bay leaves.

Add the stock, stirring to bring everything together, and to pick up the brownings from the base of the casserole. Bring to the boil, cover the casserole and cook in the oven for 2 ½ hours or until meat is tender.

Serve with a sprinkle of lemon zest and chopped parsley.

Slow-cooker lamb shanks with Mediterranean flavours

Lamb shanks

Tbsp Olive oil

Onion, chopped

Garlic cloves, sliced

Rosemary

Tbsp Chopped oregano leaves,

Anchovy fillets

Olives, pitted

tsp Chilli flakes

Chopped tomatoes, 400 grams

Tbsp Honey

Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker

Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.

Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.

Serve with juices from the pot, crispy potatoes and winter greens.

Adapted from Cook's Illustrated's The Science of Good Cooking
See post above if you wish to cook your beans in an Instant Pot or slow cooker. 

How to Cook Beans and Chickpeas from Scratch

lb. dried chickpeas or beans

+ 1.5 teaspoon kosher salt

onion,

bay leaf

thyme,

garlic, smashed, optional

teaspoon, crushed red pepper flakes, optional

Place the chickpeas or beans in a large bowl and cover with water by at least 3 inches. Add the 3 tablespoons of salt and stir to dissolve. Let sit at room temperature overnight or for 8 to 10 hours at least.

Drain, rinse and place in a large pot with the remaining 1.5 teaspoons of salt and the remaining ingredients. Cover with water by three inches. Bring to a boil, then lower heat and cook at a gentle simmer for about 45 minutes or until the beans are cooked through. Note: Add water as need to ensure the beans/chickpeas are completely covered with water the entire time. Also, times will vary considerably depending on the type and age of your beans. It may take more or less than 45 minutes.

Let beans cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store beans in their cooking liquid for 5 to 7 days in the fridge or up to 3 months in the freezer.

question- if freezing the beans, are they frozen in their liquid or drained first?

Hi - what would you suggest for cooking dried kidney beans? I’m not sure whether they need boiling or not.

This is my go to recipe for chickpeas and it produces wonderfully and subtly flavoured chickpeas.  I also discovered the cooking liquid makes a pretty good vegetable broth.

This is great as with almost all of your recipes. Do you have recipe on how to cook chickpea using instant pot? 

For the longest time, I thought I didn't like chickpeas. Nope. It's that I don't like canned chickpeas! I've made this recipe using chickpeas several times and it's the only way I will eat them. Lucky for me, there is maximum flavor with minimal effort. So delicious. So easy.

Hi Ali, I just tried this recipe. It was my first-time cooking garbanzo beans, and I absolutely loved it! I poured it over polenta, and it was delicious. I will definitely cook garbanzo beans again instead of buying cans. Thank you again for sending me the link to this page!

Hi!! Just thought it was time to comment on here &amp; say that I make these chickpeas once a week in my instant pot &amp; it is my FAVORITE recipe.   Thanks so much for this! 

Homemade Brownies

eggs (room temperature)

cocoa powder

vanilla extract

Preheat the oven to 325°F and spray an 8x8-inch metal baking pan with nonstick cooking spray or line it with parchment paper. Set aside.

Place the butter in a large bowl and cover the bowl with paper towels. Microwave until the butter is melted and very hot. (Butter has a tendency to splatter in the microwave as the water particles get super hot and explode, so keep it covered.)

Add the sugar to the melted butter and whisk for about 2 minutes. Add the eggs and continue to whisk for another minute.

Top 12 scratch recipes from across the web

The most viewed scratch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to make Keto Gravy

Chicken Fettuccine Alfredo

Sourdough

Classic Puff Pastry from Scratch

Homemade Pastrami

Creamy Green Bean Casserole from Sc...

How to Make Moist Chocolate Cake fr...

Easy beef braise

Slow-cooker lamb shanks with Medite...

How to Cook Beans and Chickpeas fro...

How to Cook Beans and Chickpeas fro...

Homemade Brownies

Top 12 scratch recipes from across the web

The most viewed scratch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make Keto Gravy

Chicken Fettuccine Alfredo

Sourdough

Classic Puff Pastry from Scratch

Homemade Pastrami

Creamy Green Bean Casserole from Sc...

How to Make Moist Chocolate Cake fr...

Easy beef braise

Slow-cooker lamb shanks with Medite...

How to Cook Beans and Chickpeas fro...

How to Cook Beans and Chickpeas fro...

Homemade Brownies

The most viewed scratch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine