Toweringbrowniepyramids Recipes

THE BEST ALL-BUTTER PIE DOUGH

Steps:

• Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
• Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

PIEROGI CASSEROLE

Steps:

• For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
• Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
• Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
• Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
• To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer's cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer's cheese. Season the top with pepper.
• Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.

PASTRAMI-BRINED ROASTED TURKEY

Steps:

• Combine the salt, sugar, coriander, mustard seeds, peppercorns, garlic, bay leaves and ginger with 4 cups (1 quart) water in a medium saucepan. Bring to a boil and then turn off the heat and let sit 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged, and refrigerate at least 8 hours and up to 12 hours.
• Preheat the oven to 375 degrees F. Position a rack in the middle of the oven.
• Drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Pat the skin dry again and sprinkle the turkey inside and out with pepper. Scatter the bottom of a large roasting pan with the whole garlic if using. Lay the turkey over the garlic as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan, and place a large rimmed baking sheet lined with aluminum foil at the bottom of your oven to catch drippings. Roast until a meat thermometer inserted into the thigh registers 155 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish with the roasted garlic and parsley sprigs if using.

TOWERING BROWNIE PYRAMIDS

Steps:

• Coarsely chop 14 cookies.
• Prepare brownie mix according to package directions using oil, water and eggs; stir in chopped cookies.
• Spread batter into foil-lined and greased 13x9x3-inch baking pan.
• Bake at 350° for 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean.
• Cool in pan on wire rack.
• Cut brownies in half crosswise.
• Place 1 brownie half, upside down, on waxed paper-lined baking sheet.
• Spread ice cream over brownie to edges, top with remaining brownie half.
• Wrap with plastic wrap; freeze 3 to 4 hours or until firm.
• Cut into 4 (4 1/2 x 3 1/2-inch) rectangles; halve rectangles diagonally to form 8 triangles.
• Stand each triangle on its side on a serving plate.
• Halve remaining 4 cookies.
• Garnish triangles with cookie halves and chocolate syrup.
• Serve immediately or freeze until serving time.

BREADED PARMESAN TILAPIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter and garlic into an 8x8-inch microwave-safe baking pan and microwave until butter is melted, about 30 seconds.
• Place flour in a bowl. Beat eggs together in another bowl. Mix bread crumbs and Parmesan cheese together in a third bowl.
• Dip fillets in flour until lightly coated, then into beaten eggs, then into bread crumb mixture. Lay in the baking dish with the garlic-butter mixture.
• Bake in the preheated oven until fish is golden and easily flakes with a fork, about 25 minutes, flipping halfway through cooking time.

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

PAN-FRIED TILAPIA

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
• Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

WHOLE BAKED TILAPIA

Steps:

• In large bowl, combine onions with lemon juice and ginger. Arrange a few onion slices on the bottom of a baking dish(reserve some). Rinse Tilapia, pat dry with paper towel, brush outside with oil, lay fish on top of the onion mixture.
• Cut off about 1/2 inch from each of the lemons. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slices around base of fish and sprinkle remaining cilantro over onions and lemons in dish.
• Bake, uncovered, in a 400°F oven until fish temperature reaches 135°F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste.
• I think this may take 30-40 minutes*** I have not made this but my gf has :).