Recipes – Frugal Gastronomy

Ingredients

• Soup Base: 2 liter chicken
• 2 whole sea bass or any kind of white fish (about 1 lb each), gutted and scaled
• 1 1/2 – 2 tablespoon Thai red
• 1 whole fish (such as snapper, tilapia, or sea bass, about 1 to 1.5 lb), cleaned and scaled
• 1/4 cup light soy sauce
• 2 tilapia or another type of firm white fish
• 2 tablespoons vegetable oil
• 3 tablespoons of shallot finely chopped
• 3-4 garlic cloves, minced
• 2 whole branzino, cleaned and gutted (about 1 lb. each)
• 2 cups unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1 1/3 cup granulated sugar
• 1 large egg plus 1 large egg yolk
• 1 tablespoons olive oil
• 3 tablespoons of unsalted butter
• 1/2 pound chorizo, sliced or crumbled
• 2 large shallots, finely chopped
• 4 cloves garlic, minced
• For the cookie dough½ cup sugar3 large eggs½ cup unsalted butter , softened3 cups all-purpose flour1 tablespoon baking powder 1/4 teaspoons salt1/4 cup milk
• 14 ounces rigatoni dry pasta
• 5 tablespoons unsalted butter
• 1/3 cup cipollini onions, shallots or yellow onion thinly sliced into rings 12 fresh sage
• For the chicken stir fry: 1-2lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup cornstarch 1/2 cup potatoes starch 1/2
• 1 lb penne pasta
• 2 tablespoons olive oil
• 8 oz pancetta, diced. Adjust to less if you like less.
• 1 15 oz can of cream of coconut (Coco Lopez pref) 2 13.5 oz cans of full fat coconut milk 2 12 oz cans