Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Baked Eggs with Croutons and Onion

3 tbsp unsalteed butter
3 slices white bread, cubed
1 small onion, minced
4 large eggs
1/4c heavy cream

Preheat oven to 375. Butter four 8 oz ramekins. Set a kettle of water to boil.

In a medium skillet, heat 2 tbsp of butter on medium, add bread, cook until lightly browned on all sides (6-8 minutes). Season with salt/pepper, set aside.

Melt remaining butter, add onion, salt/pepper, cook until soft, (~5min).

Spoon onion to ramekins, top with croutons, then 1 egg, then 1 tbsp cream.

Put ramekins in a 8″ baking disk, pour boiling water in pan to come half way up ramekins.

Bake until whites are set (15-18 min).

Cream Polenta with Thyme

coarse salt and freshly ground pepper
1.25 cups yellow cornmeal
2 tbsp butter
7 cups water
1 tbsp fresh thyme leaves

In a large sauce pan, combine 7 cups water, 2 tsp salt, 1/4 tsp pepper, bring to boil.

Gradually add corn meal, reduce to simmer until think and creamy, about 10-15 minutes.

Add butter and thyme, salt/pepper to taste.

Almond & Cocoa Petits Fours

12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup

Process almonds and confectioners sugar in a food processor until nuts are finely ground.

Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.

In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.

Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.

Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.

Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.

Roll each ball to 11×10 rectangle about 1/4″ thick.

Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wi

Pretzel Roll


Prep time: 90 minutes
Cook time: 12-15 minutes
Total time: 105 minutes
Serve: Makes about 12 pretzel rolls

624g all-purpose flour
1½ cup warm water (around 43oC)
1 tablespoon sugar
2 teaspoons kosher salt
7g active dry yeast (1 sachet/ 2¼ teaspoons)
57g unsalted butter, melted and cooled
10 cups water
200g baking soda
1 large egg, beaten
Vegetable oil for the pan
Sea salt (I used Maldon), poppy seed or sesame seeds

In your stand mixer’s bowl, add in the flour. Pour in the salt and sugar at one end of the bowl, and add in the yeast at the other end. Be careful here: if you add in the salt on top of the yeast, it will kill the latter and your dough might not rise.

Using the dough hook attachment, mix the dry ingredients on a low speed. Slowly pour in the melted butter, follow by the water. If you do not have a stand mixer, use a wooden spoon and mix the ingredients together.

Change the mixer speed to medium, knead the dough until it is soft and starts to pull away from the side of the bowl. This will take around 4-5 minutes. At the initial stage, the dough might look a bit shaggy – do not be tempted to add in more water. Let the mixer work its magic for 5 minutes. If it continues to look shaggy, you can then add in more water, tablespoon by tablespoon.

If you are kneading by hand, turn the bowl and place the dough on a lightly floured surface/ board. Using your preferred kneading method, knead the dough until it is smooth and not tacky. This should take around 10-15 minutes. After kneading, if the dough looks dry, you can add in water, tablespoon by tablespoon.

Oil a large bowl with some vegetable oil and place the kneaded dough inside. If you are using the stand mixer, you can remove the dough from the bowl, clean it, oil it with vegetable oil and put the dough back into the oiled bowl.

Cover the bowl with plastic wrap (or a shower cap), and let it sit in a warm place for around an hour or until the dough has doubled in size.

Preheat the oven to 220oC. Line two baking trays with parchment paper and lightly brush it with vegetable oil. Set aside.

On a lightly oiled surface (I like to use a wooden chopping board), divide the dough into 12 equal pieces. I would usually weigh the dough for increased accuracy and divide them accordingly.

Using the “pull and tuck” method, pull one side of the dough and tuck it underneath. Repeat until you get a round shape/ boule. Alternatively, you can gently roll the dough on the oiled surface into a ball. Repeat for the rest of the pieces and place them on the parchment lined baking trays.

Using a 4-litre saucepan, bring the 10 cups of water and baking soda to a rolling boil. Place the ball of dough into the boiling water, one piece at a time for 30 seconds. You might need to turn the dough to ensure all sides are coated. This process imparts the “alkaline-pretzel” flavour onto the dough, and during baking, it will also give the roll its dark brown colour.

Using a strainer spoon, remove the dough and drain any excess water, and place it on the parchment lined baking tray. Repeat for the rest of pieces.

Brush the top and side of the dough with the beaten egg, and sprinkle with sea salt*. Bake until dark golden brown in colour. This will take around 12-15 minutes.

Transfer to a rack to cool for 5 minutes.

The pretzel rolls are best eaten on the day itself. If you plan to eat them the next day, I would recommend that they be kept in the freezer. To reheat, thaw the roll completely. Preheat the oven to 180oC and bake 5-8 minutes.

*Beside sea salt, you can also sprinkle black pepper, sesame seeds, poppy seeds, parmesan cheese, or whatever you happen to have in your pantry.

Empanada dough

4 cups all purpose flour
2 tsp baking powder
2 tsp salt
1 stick cold butter, cut into small pieces.
1 cup cold water

1 large egg, beaten lightly with 1 tbsp water for wash.

Combine ingredients (except egg) to bowl. Cut in butter until crumbly. Add just enough water to bring together. Divide into 8 balls, row out, and form with filling.

Brush with wash.

Bake 400, 30-40 minutes (rotate half time).

Spaghetti with Bay Scallops, Leeks, and Tarragon

12 oz spaghetti

4 tbsp butter
4 leeks, whites and tender green parts halved, thinly sliced, and washed well.
1 clove minced garlic
1 pound bay scallops, dry
1 tsp lemon zest + 1 tbsp lemon juice
1/4 cup tarragon leaves (fresh).

Cook spaghetti, reserve water for sauce, drain

Heat 1 tbsp butter, add leek and garlic until tender. Add to pasta.

Add 1 tbsp butter, add scallops and zest, cook until done, 2-3 minutes. Add to pasta.

Add taragon, butter, lemon juice, and a little pasta water to make a thin sauce. Toss with pasta and serve.

Cheddar Sauce

1 tbsp butter, 1 tbsp flour.

2 tsp dijon
1 cup milk

thicken 3-5 minutes.

Melt in 1/3 cup cheddar cheese. Add salt, pepper.

Serve over steamed broccoli, etc.

Tofu and Pepper with Spicy Peanut Sauce

2 packages of extra firm tofu
2 tbsp vegetable oil
2 tbsp soy sauce
2 medium bell peppers, cut into small strips
3 tbsp smooth peanut butter
2 tbsp lime juice
1 tbsp chili garlic sauce
1 tbsp light brown sugar
4 sprigs cilantro

Preheat oven to 450. Slice tofu into 6 rectangles, press.

In a wide shallow container, whisk together 1 tbsp each of oil and soy sauce. Dip tofu lightly on all sides. Brush two rimmed baking sheets with remaining tbsp oil. Place tofu and peppers on sheets.

Bake 10 minutes, turn, bake until tofu GBD and peppers char, 10-15 minutes longer.

In small sauce pan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3tbsp water, remaining soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish (if desired) with Cilantro.

Bay Scallop Po’ Boy with Spicy Mayo

1/3 cup mayo
1 garlic clove
1 tbsp lemon juice, plus wedges to serve
3/4 tsp paprika
hot sauce
1/4 cup bread crumbs
1 tbsp flour
1 pound bay scallops, dry
1/2 vege oil
4 hot dog buns

In a bowl, combine mayo, garlic, lemon juice, 1/4 tsp paprika and hot sauce. Set aside

In bowl, combine bread crumbs, flour, 1/2 tsp paprika, salt/pepper. Add scallops and toss.

Heat oil over med-high. Fry scallops until GBD, 2-3 minutes (do two batches). Move scallops to paper towel covered plate.

Divide evenly into buns, with mayo.

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