Recipes

This recipe takes about 8 hours of time (30 minutes of actual work-time) but yields a loaf very similar in texture to traditional sandwich bread. There’s a few variations for a rye loaf and a spelt loaf. Special Equipment Stand mixer with dough hook 1.5 lb loaf pan Baking stone Ingredients The ingredients are listed as “Rye - xxx” and “Spelt - xxx”. Follow whichever for your intended loaf. Rye - Sponge 117 grams all-purpose flour 95 grams rye flour 2 grams instant yeast 19 grams sugar 11 grams honey 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F) Spelt - Sponge 117 grams spelt 95 grams all-purpose flour 2 grams instant yeast 19 grams sugar 11 grams honey 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F) Rye - Mixture 315 grams all-purpose flour 2 grams instant yeast 14 grams caraway seeds 11 grams course salt Spelt - Mixture 315 grams spelt 2 grams instant yeast 11 grams course salt Dough 15 ml olive oil Additional olive oil for bowl Method Sponge and ferment Time: 4.5 hours ...

Equipment 8x8" baking dish Parchment paper Preheat Oven Preheat oven to 350°F Ingredients 90 ml (6 tbsp) mild extra-virgin olive oil, plus more for greasing pan 130 grams (1 cup) all-purpose flour ¾ teaspoon kosher salt ¼ teaspoon baking powder 25 grams (¼ cup) Dutch-processed cocoa powder 60 ml (¼ cup) boiling water 85 grams (90 ml) melted unsweetened chocolate 1 large egg, at room temperature 1 tablespoon vanilla extract 165 grams (¾ cup) packed dark brown sugar 65 grams (⅓ cup) granulated sugar Dutch Processed Cocoa Powder If Dutch Processed Cocoa Powder is not available, regular cocoa powder can be used. Add 1/3 teaspoon baking soda to 25 grams / ¼ cup cocoa powder. ...

Notes This is a solid recipe, but might do well with a few tweaks. The “sauce” at might be better if developed as a roux. Browned butter with a little flour? Also, the flavor profile could use a little more umami- fish sauce, worcestershire, or soy sauce. Special Equipment Large dutch oven Slotted spoon Ingredients 2 tablespoons smoked paprika 1 tablespoon sweet paprika Kosher salt and ground black pepper 1 pound extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on 2 tablespoons extra-virgin olive oil, plus more to serve 2 tablespoons salted butter 2 teaspoons soy sauce 1 tablespoon all purpose flour 1 medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried 4 medium garlic cloves, minced 1 15½ ounce can chickpeas, ½ cup liquid reserved, drained 8 ounce bottle clam juice Chopped fresh flat-leaf parsley, to serve Method Season Shrimp In a medium bowl, stir together both paprikas and ¾ teaspoon pepper. Measure 2 tablespoons of the mixture into a small bowl and set aside. Add the shrimp to the paprika mixture in the medium bowl and toss to coat. Set aside. Brown Shrimp In a large Dutch oven over medium-high, heat the oil until shimmering. Add the shrimp in an even layer; reserve the bowl. Cook without stirring until browned on the bottom, about 2 minutes. Using a slotted spoon, return the shrimp to the bowl. Combine Ingredients In the Dutch oven over medium heat, melt the butter. Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and the reserved paprika mixture. Cook, stirring, until fragrant, about 1 minute. Add soy sauce and flour and cook another 2 minutes to develop a roux. Finish Stir in: Chickpeas Reserved chickpea liquid Clam juice Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice. Meanwhile, remove the tails from the shrimp and cut each in half crosswise. Serve Remove the pot from the heat and stir in the shrimp along with accumulated juices. Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes. Taste and season with salt and pepper. Serve sprinkled with parsley and drizzled with additional oil.

Special Equipment Fine-mesh strainer 9" Tart pan Rimmed baking sheet Rasp-style zester Medium saucepan Wire cooling rack Preheat Oven Preheat oven to 350°F Ingredients Crust 215 grams all-purpose flour 65 grams sugar 2.5 grams table salt 120 ml extra-virgin olive oil 30 ml (2 tbsp) water Filling 200 grams sugar 15 grams all-purpose flour 1 gram table salt 3 large eggs plus 1 large yolks 15 ml grated lemon zest 120 ml lemon juice (about three lemons) 60 ml extra-virgin olive oil Clip on candy thermometer or instant-read thermometer Method Crust Adjust oven rack to middle position and preheat oven to 350°F. Whisk together: flour sugar salt Add olive oil and water; stir until a uniform dough forms. Using your hands, crumble three-quarters of the dough over the bottom of the tart pan. Using your fingers, press the dough to an even thickness over the bottom of the pan. Crumble remaining dough and press into fluted sides of pan. Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking. Remove from oven. Filling 10 minutes before crust is finished baking… ...

Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.

This versatile dish can be used as a base for various proteins. The original recipe called for adding hard-boiled eggs. This version instructs to crack eggs atop the curry and poach for a few minutes. Ingredients ¼ cup neutral oil, such as grapeseed or canola 2 medium yellow onions, chopped 6 garlic cloves, finely chopped 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons) 2 small cinnamon sticks 6 green cardamom pods 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon whole black peppercorns 6 Roma tomatoes, finely chopped 1 teaspoon kosher salt 1 cup water ½ teaspoon garam masala Preparation Caramelize Onions In a medium, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Add spices Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns. Final Prep Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water. Eggs/Protein These are suggestions: ...

Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.

This is a tart rendition of a classic cranberry sauce. Some recipes indicate using a minimum of 6 tablespoons of sugar per 4 cups of cranberries, others indicate as much as a cup of sugar. Sweeten as desired to accomidate invididual tastes. Just remember: you can always add sugar, but you can’t take it out. Ingredients 4 cups whole cranberries 1 cups water 4 tablespoons sugar Pinch of salt ¼ cup orange juice or Grand Marnier (optional) Preparation In a medium saucepan, combine: cranberries water sugar salt Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat. Stir in juice or liqueur, if using. Serve or then cover sauce and chill.

A very simple Thanksgiving dressing (stuffing). Ingredients 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds) ¼ cup olive oil 8 tablespoons cultured, unsalted butter- divided in two parts 6 garlic cloves, thinly sliced 2 large leeks, white and light green parts, chopped ½ cup dry white wine ¼ cup finely chopped fresh sage 2 ½ cups low-sodium chicken, turkey or vegetable broth 5 large eggs ½ cup finely chopped parsley ¼ cup finely chopped chives Preheat Oven Preheat oven to 375°F. Preparation Bread Using your hands, tear bread, crust and all, into 1 ½- to 2-inch pieces. Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside. Leeks Heat oven to 375°F. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes. Add sage and cook an additional 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat. Broth In a medium bowl, whisk together broth and eggs. Into a large bowl, combine until evenly distributed: Bread The leek mixture Parsley Chives Combine Pour about half the egg mixture over the bread and toss a few times. Let sit a minute or two and give another toss. Let sit about 20 minutes. Add more egg mixture until mixture is very wet. Bake Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, about 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.) Finish When ready to serve, remove foil and increase the temperature to 425°F. Dot the top with remaining butter. Bake stuffing until crispy, crunchy and golden brown on top, 20 to 25 minutes. Serve.

Equipment Rimmed baking sheet lined with parchment paper Wire rack set inside a second rimmed baking sheet lined with a triple layer of paper towel Large dutch oven Tongs Wire Spider Strainer Skimmer Ladle Ingredients 1 ½ tablespoons soy sauce 1 tablespoon sake 1 ½ teaspoons grated fresh ginger 1 garlic clove, minced ½ teaspoon sugar 12 ounces boneless, skinless chicken thighs trimmed and cut crosswise into 1 to 1½-inch-wide strips ¾ cup cornstarch 1 quart vegetable oil, for frying Lemon wedges Preparation Marinade In a medium bowl, combine: soy sauce sake ginger garlic sugar Add chicken and toss to combine. Let sit at room temperature for 30 minutes. Dredge Chicken Place cornstarch in a wide bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade. Heat Oil Heat oil in a large Dutch oven over medium-high heat to 325° F. While oil heats, check the chicken for white patches of dry cornstarch. Dip back of a spoon in reserved marinade and gently press onto dry spots to lightly moisten. Fry Chicken Using tongs, add chicken, 1 piece at a time, to oil in a single layer. Cook, adjusting burner, if necessary, to maintain the temperature between 300° F to 325° F, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to the paper towel-lined rack. Serve with lemon wedges.