Ryan B's cookbook

Ryan's

book

TABLE OF CONTENTS Breakfast:

Overnight French Toast........................................3

Brown Soda Bread...................................................4

Lunch:

Re-Imagined Rumaki.............................................. 7

Turkey Burgers...........................................................8

Dinner:

Penne alla Vodka................................................... 11 Shepherds Pie..........................................................12

Desserts:

Cocoa Brownies......................................................15 Vanilla Cupcakes....................................................16 Biscotti........................................................................ 17 Sugar Cookies..........................................................18

Break 1

kfast 2

Overnight French Toast From the kitchen of: Erin Fodero Ingredients: 1 loaf of egg bread (challah) 6 eggs 1 cup half-and-half 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt] 6 tablespoons unsalted butter 3/4 cup packed dark-brown sugar 3/4 cup chopped pecans 1 tablespoon confectioner sugar

Directions:

1. Coat 2 baking dishes, 13 x 9 x 2’’, with nonstick cooking spray.

2. Slice bread into 12 equal slices, about 1 inch thick. Arrange slices in prepared dishes.

3. In a large bowl, beat together eggs, half-and-half, milk, vanilla, nutmeg, and salt. Pour mixture over 2 dishes, dividing equally.

Cover and refrigerate 4 hours or overnight.

4. In saucepan, melt butter. Stir in brown sugar and pecans until combined. Spoon evenly over all bread slices.

5. Bake at 350 for 30 to 40 minutes or until lightly browned.

6. Dust with confectioner sugar and serve warm.

My mom, Erin Fodero, makes this meal for breakfast every Christmas and Easter morning. It takes a very long time, but it tastes so good and is definitely worth it!

3

Brown Soda Bread From the kitchen of: Mary Whelan Ingredients: 300g of whole meal 100g of plain flour Half teaspoon of salt Half teaspoon of bread soda 250-300ml of sour milk

Directions: 1.

2.

3.

4.

5.

6.

7.

8.

9.

Sieve plain flour, salt and bread soda into a bowl.

Add whole meal into the bowl and begin mixing it in.

Add most of the milk to the mixture.

Mix with a wooden spoon until you get a soft dough, adding more milk if necessary.

Empty the dough onto a lightly floured board and knead it gently until it is smooth underneath.

Turn the smooth side up and begin flattening and rounding the dough until It is about 5cm thick.

Place it on a lightly floured tin.

Cut a cross on the top of the dough.

Bake in a hot oven at 425 F for about 40 minutes.

My nana, Mary Whelan, makes this for us every time we visit her in Ireland. I believe it is one of her best recipes and is always enjoyed by guests.

4

Lun 5

nch 6

Re-imagined Rumaki From the kitchen of: Stephen Busby Ingredients: 1/4 cup soy sauce 1 tbs. Dark brown sugar 1 1/2 tsp. Minced fresh ginger 6 large sea scallops (8 to 10 oz. total) 8 oz. can sliced water chestnuts, drained 12 slices bacon, halved 24 toothpicks

Directions:

1. Pre-heat the oven to 450 degrees F. 2. In a medium bowl, combine the soy sauce, brown sugar, and ginger. Remove muscle from scallops. Cut each scallop into quarters.

Marinate the scallop pieces in the soy mixture for 15 minutes.

Reserve the marinade.

3. To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat.

4. Arrange bacon-wrapped scallops on cookie sheet pan so an exposed side of each scallop faces up. Drizzle the scallops with reserved marinade. Bake, turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

5. Helpful hint: Soak toothpicks in water so they don’t burn.

My dad, Stephen Busby, would make his version of Rumaki on very special occasions, whether it be for holidays or for family gatherings.

7

Turkey Burgers From the kitchen of: Gregory Gamble Ingredients:

1 pound ground turkey 1 cup panko bread crumbs 2 ounces Monterey Jack cheese, shredded (1/2 cup) 1/4 cup mayonnaise Salt and pepper 1 tablespoon vegetable oil 4 hamburger buns, toasted and buttered

Directions: 1.

Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Using your hands, pat turkey mixture into four 3/4-inch-thick patties, about 4 inches in diameter. Season patties with salt and pepper.

2. Heat oil in 12-inch nonstick skillet over medium heat until simering. Add patties and cook until well browned and meat registers 160 degrees, about 5 minutes per side.

3. Place burgers on buns and serve.

My dad and I have these burgers every Monday night. We usually have them with a side of Goya rice and top the burgers with mustard.

8

Dinn 9

ner 10

Penne alla Vodka From the kitchen of: Ree Drummond Ingredients:

1 pound penne 3 cloves garlic, minced 1 whole medium onion, chopped finely 3 tablespoons butter 2 tablespoons olive oil 1 cup vodka One 14-ounce can tomato puree or tomato sauce 1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed 1/4 to 1/2 teaspoon salt Freshly ground black pepper Grated Parmesan, for serving

Directions:

1. Cook the pasta according to package directions.

2. Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft.

3. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding).

4. Cook and reduce for 2 to 3 minutes, pour in the tomato puree.

5. Stir the mixture until it’s thoroughly combined, then reduce the heat to low.

6. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible.

7. Sprinkle in red pepper flakes and add salt and pepper to taste.

8. Finally, stir in the remaining 1 tablespoon butter.

9. Pour the drained pasta into the sauce and toss to combine.

10. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

My family loves to make this recipe for the holidays. We love eating it for Christmas dinner!

11

Shepherds Pie From the kitchen of: Marie Cullinan Ingredients: 2 lbs. of ground mints 12 regular sized potatoes 4 carrots 1 onion Knorr Shepherd’s pie mix 3/4 pint of water

Directions:

1. Heat oven to 375 Fahrenheit 2. Sauté mince meat on pan until cooked 3. Mix Knorr Shepherd’s pie mix with water and add to ground beef 4. Bring this mixture to the boil 5. Let it simmer for 5 minutes 6. Peel potatoes, bring to boil, drain, and mash 7. Peel carrots 8. Bring peeled carrots to boil, drain, and chop into small pieces 9. Sauté onions and dice finely 10. Add onions and carrots to meat 11. Place meat, carrots, and onion mix in casserole dish 12. Scoop mashed potatoes on top 13. Add parsley for decoration 14. Cover with aluminum foil 15. Cook in oven at 375 F for 45 minutes My mother, Marie Cullinan, makes this every Christmas and Thanksgiving. This is one of my family’s favorite meals that we especially enjoy around the holidays.

12

Desse 13

erts 14

Cocoa Brownies From the kitchen of: Good Eats Ingredients: Soft butter, for greasing the pan Flour, for dusting the buttered pan 4 large eggs 1 cup sugar, sifted 1 cup brown sugar, sifted 8 ounces melted butter 1 1/4 cups cocoa, sifted 2 teaspoons vanilla extract 1/2 cup flour, sifted 1/2 teaspoon kosher salt

Directions:

1. Preheat the oven to 300 degrees F. 2. Butter and flour an 8-inch square pan.

3. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.

4. Add both sugars. Add remaining ingredients, and mix to combine.

5. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

6. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of pan should come out clean.

7. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.

My sister and I love to use this recipe to make our favorite desert. It is a great tradition for the both of us!

15

Vanilla Cupcakes From the kitchen of: Maria Vianna Ingredients: 1 teaspoon vanilla extract 1 1/4 cups all purpose flour 1 1/2 cups self rising flour 4 eggs 1 cup milk 2 sticks unsalted butter 2 cups sugar Icing 2 teaspoon vanilla extract 2 sticks unsalted butter 6 cups confectioner sugar 1/2 cup milk

Directions: 1.

2.

3.

4.

Preheat Oven 350 Combine both flour in a small bowl Combine butter and sugar. Add eggs one at a time and mix Gradually add dry ingredients while alternating mixing milk and vanilla extract 5. Mix all together and pour into cupcake liners 6. Bake for about 25 minutes or until fully ready

Icing Directions

1. Combine butter, 4 cups of sugar, milk, and vanilla extract 2. Beat with a mixer for about 3 minutes 3. Gradually add the remaining cups of sugar My mother always makes Magnolia Bakery cupcakes for every birthday and some holidays. They are super sweet and very fluffy. I have good memories of helping make them and getting to lick the icing spoon.

16

Biscotti From the kitchen of: Giada DeLaurentis Ingredients: 2 cups of flour 1 1/2 tsp of baking powder 3/4 cups of sugar 1 stick of unsalted butter, room temperature 1 tsp of lemon zest 1/4 tsp of salt 2 eggs 3/4 cups of pistachios, coarsely chopped

Directions:

1. Preheat oven to 350.

2. Whisk the flour and baking powder to blend.

3. With an electric mixer, beat sugar, butter, zest, and salt.

4. Beat one egg at a time and add the flour mixture until blended.

5. Stir in Pistachios.

6. Form dough to be 13 in long and 3 in wide.

7. Bake until lightly golden for 40 minutes, cool for 30 minutes.

8. Cut log on diagonal, 1/2-3/4 in wide.

9. Bake again, cut side down until golden for 15 minutes 10. After it cools, decorate as desired My mom, aunts, cousins, and I have all made this cookie for Christmas every year. My grandma also used to make it with us and it became a tradition. We as a collective make many Christmas cookies and this is one of our favorites!

17

Sugar Cookie From the kitchen of: Stephen Busby Ingredients: 1 1/2 cups powdered sugar 1 cup margarine or butter, softened (2 sticks) 1 egg 1 teaspoon vanilla 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Granulated sugar 1 large egg

Directions:

1. Mix powdered sugar and margarine in a large bowl.

2. Stir in egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 375 degrees F. Roll half of dough at a time 1/2 inch thick on lightly floured surface.

4. Cut into desired shapes. Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 7 to 8 minutes or until light brown. Remove cookie sheet, let cool, and enjoy! Makes about 5 dozen 2 to 2 1/2-inch cookies.

A family friend of ours would make these sugar cookies for Christmas every year.

18

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you

apart.”

– Wolfgang Puck

RB RYAN

BUSBY