One of the components of a bowl of ramen, tare is the flavor base that is mixed with the broth when the dish is served to define the flavor of the ramen.
Combine all elements in a saucepan over low heat
Simmer the ingredients on the lowest heat, stirring well so that the miso gets integrated into everything else and it becomes almost like a barbeque sauce consistency
After its simmered for an hour or so, remove from the heat and strain into a container to store in the fridge until its time to make the ramen
One of the components of a bowl of ramen, tare is the flavor base that is mixed with the broth when the dish is served to define the flavor of the ramen.
Combine all elements in a saucepan over low heat
Simmer the ingredients on the lowest heat, stirring well so that the miso gets integrated into everything else and it becomes almost like a barbeque sauce consistency
After its simmered for an hour or so, remove from the heat and strain into a container to store in the fridge until its time to make the ramen
The best sauce for when you want to make some fresh pasta or just serve up some
spaghetti. This recipe can be made with all kinds of meats or probably even
just with impossible burger or mushrooms if you are so inclined. I don't really
have a lot of specific measurements here because I just make this sauce purely
by feel.
Slice your pancetta into small cubes or strips
In a dutch oven or large pot, heat up a bit of olive oil on medium heat, then add the pancetta, cooking to render out the fat and get it nice and crispy
Remove the pancetta with a slotted spoon, and cook the other meats in the pancetta fat
Remove all the meats to a bowl or plate, then add the onions and saute for a few minutes, adding a bit of oil if necessary
Add the celery and carrots to the mixture and continue to saute until the vegetables are a bit soft
Add back in the meat and pour in the wine and tomatoes, turn up the heat and bring to a low boil
Add your mushrooms. If you used dried mushrooms heat up a bit of stock and use
that to rehydrate your mushrooms first
Finely chop all of the herbs and pour them into the mixture
If the sauce is too thick, maybe add some of the beef stock or other stock that you chose to use
Let this whole thing mix and simmer on the stove for at least an hour to allow the flavors to meld
Season liberally with kosher salt
Serve with any kind of pasta, but the kind I like would be tagliatelle or pappardelle,
as that's what you're likely to get in Bologna
The best sauce for when you want to make some fresh pasta or just serve up some
spaghetti. This recipe can be made with all kinds of meats or probably even
just with impossible burger or mushrooms if you are so inclined. I don't really
have a lot of specific measurements here because I just make this sauce purely
by feel.
Slice your pancetta into small cubes or strips
In a dutch oven or large pot, heat up a bit of olive oil on medium heat, then add the pancetta, cooking to render out the fat and get it nice and crispy
Remove the pancetta with a slotted spoon, and cook the other meats in the pancetta fat
Remove all the meats to a bowl or plate, then add the onions and saute for a few minutes, adding a bit of oil if necessary
Add the celery and carrots to the mixture and continue to saute until the vegetables are a bit soft
Add back in the meat and pour in the wine and tomatoes, turn up the heat and bring to a low boil
Add your mushrooms. If you used dried mushrooms heat up a bit of stock and use
that to rehydrate your mushrooms first
Finely chop all of the herbs and pour them into the mixture
If the sauce is too thick, maybe add some of the beef stock or other stock that you chose to use
Let this whole thing mix and simmer on the stove for at least an hour to allow the flavors to meld
Season liberally with kosher salt
Serve with any kind of pasta, but the kind I like would be tagliatelle or pappardelle,
as that's what you're likely to get in Bologna
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine sugar, melted butter, and vanilla in a large bowl. Beat in eggs, one at a time, mixing well after each addition, until thoroughly blended.
Sift flour, cocoa powder, and salt into a separate large bowl. Gradually stir flour mixture into egg mixture until blended; stir in chocolate chips. Spread batter evenly into the prepared baking dish.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 35 to 40 minutes. Let cool completely before slicing into 24 squares.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Combine sugar, melted butter, and vanilla in a large bowl. Beat in eggs, one at a time, mixing well after each addition, until thoroughly blended.
Sift flour, cocoa powder, and salt into a separate large bowl. Gradually stir flour mixture into egg mixture until blended; stir in chocolate chips. Spread batter evenly into the prepared baking dish.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 35 to 40 minutes. Let cool completely before slicing into 24 squares.
This recipe is a bit more like a casserole that's covered with puff pastry rather than an actual pie, but it tastes pretty much the same. From the Alton Brown Good Eats episode.
Preheat the oven to 400 degrees Fahrenheit (204 C)
Melt 1 tablespoon of butter in a straight sided sauted pan or sauce pan if you don't have one, over medium heat
Add the onion and celery and a bit of salt, saute for 5 minutes to sweat out the moisture
Add the frozen veggies and cook for 8 minutes
While the veggies are cooking, combine the milk and chicken broth and microwave for two minutes to bring them nearly to a boil
Add the remaining two tablespoons of butter to the veggies, once the butter melts, add the flour and whisk to distribute the flour over all the veggies
Add the hot broth and milk mixture and turn up the heat a bit, and cook until the flour causes the mixture to thicken and form a gravy-like sauce
Add the thyme and parsley and season with salt and pepper to taste
Add the mixture to a glass casserole dish, then cover the mixture with squares of puff pastry until as much of it as possible is covered with a layer of puff pastry
Bake for 45 minutes, then allow 30 minutes to cool and allow for the gravy to thicken a bit
This recipe is a bit more like a casserole that's covered with puff pastry rather than an actual pie, but it tastes pretty much the same. From the Alton Brown Good Eats episode.
Preheat the oven to 400 degrees Fahrenheit (204 C)
Melt 1 tablespoon of butter in a straight sided sauted pan or sauce pan if you don't have one, over medium heat
Add the onion and celery and a bit of salt, saute for 5 minutes to sweat out the moisture
Add the frozen veggies and cook for 8 minutes
While the veggies are cooking, combine the milk and chicken broth and microwave for two minutes to bring them nearly to a boil
Add the remaining two tablespoons of butter to the veggies, once the butter melts, add the flour and whisk to distribute the flour over all the veggies
Add the hot broth and milk mixture and turn up the heat a bit, and cook until the flour causes the mixture to thicken and form a gravy-like sauce
Add the thyme and parsley and season with salt and pepper to taste
Add the mixture to a glass casserole dish, then cover the mixture with squares of puff pastry until as much of it as possible is covered with a layer of puff pastry
Bake for 45 minutes, then allow 30 minutes to cool and allow for the gravy to thicken a bit
Homemade just taste better than anything you can buy at the store, and they're really not hard to make as long as you have something to press them with.
Combine masa, baking powder, lard, and salt in a bowl.
Use your hands or a wooden spoon to combine the fat with the rest of the dry ingredients to distribute the fat fairly evenly throughout the mixture
Continue to mix the dry ingredients while slowly pouring in warm water until a dough forms. It's very likely you won't need the full amount of water, so don't feel like you need to use it all, you might need anywhere from 1-2 cups depending on various conditions like how old your masa flour is and how dry your climate is
Knead the dough with your hands for a few minutes just to incorporate all the water into the masa and the dough is relatively smooth
Let the dough rest covered for at least 15 minutes to allow the masa to fully absorb the water
Roll out the masa into balls approximately 27-30g in weight
Add a light coating of oil to a cast iron skillet over medium heat
Fold some wax paper and place the balls of masa in the middle to prevent from sticking to your press
Use a tortilla press or a couple of sheet pans to press each tortilla into a 4-5 inch disc, then add to the skillet
Cook each tortilla for approximately 2 minutes per side or until it has some nice browning on each side
Stack tortillas in a covered container while cooking them, so they can all steam eachother until you're ready to eat
Homemade just taste better than anything you can buy at the store, and they're really not hard to make as long as you have something to press them with.
Combine masa, baking powder, lard, and salt in a bowl.
Use your hands or a wooden spoon to combine the fat with the rest of the dry ingredients to distribute the fat fairly evenly throughout the mixture
Continue to mix the dry ingredients while slowly pouring in warm water until a dough forms. It's very likely you won't need the full amount of water, so don't feel like you need to use it all, you might need anywhere from 1-2 cups depending on various conditions like how old your masa flour is and how dry your climate is
Knead the dough with your hands for a few minutes just to incorporate all the water into the masa and the dough is relatively smooth
Let the dough rest covered for at least 15 minutes to allow the masa to fully absorb the water
Roll out the masa into balls approximately 27-30g in weight
Add a light coating of oil to a cast iron skillet over medium heat
Fold some wax paper and place the balls of masa in the middle to prevent from sticking to your press
Use a tortilla press or a couple of sheet pans to press each tortilla into a 4-5 inch disc, then add to the skillet
Cook each tortilla for approximately 2 minutes per side or until it has some nice browning on each side
Stack tortillas in a covered container while cooking them, so they can all steam eachother until you're ready to eat
From Alton Brown's excellent guide to baking, "I'm Just Here For More Food."
Place a cast iron skillet in the middle rack of your oven and preheat to 450 Fahrenheit (232 C)
In a large bowl, combine the cornmeal and milk and allow the cornmeal to soak for 15 minutes
In one bowl, whisk together the all-purpose flour, baking powder, and salt
In another bowl, whisk together the cornmeal and milk mixture along with the eggs and vegetable oil
Pour the wet ingredients into the bowl containing the dry ingredients and mix to combine, but be careful not to overmix. You want things to be just combined enough to eliminate big pockets of flour, but not as smooth as cake batter
Carefully remove the skillet from the oven using oven mitts, spread butter all around the bottom and sides, then add the batter
Bake for 25 minutes
From Alton Brown's excellent guide to baking, "I'm Just Here For More Food."
Place a cast iron skillet in the middle rack of your oven and preheat to 450 Fahrenheit (232 C)
In a large bowl, combine the cornmeal and milk and allow the cornmeal to soak for 15 minutes
In one bowl, whisk together the all-purpose flour, baking powder, and salt
In another bowl, whisk together the cornmeal and milk mixture along with the eggs and vegetable oil
Pour the wet ingredients into the bowl containing the dry ingredients and mix to combine, but be careful not to overmix. You want things to be just combined enough to eliminate big pockets of flour, but not as smooth as cake batter
Carefully remove the skillet from the oven using oven mitts, spread butter all around the bottom and sides, then add the batter
Bake for 25 minutes
Really simple but delicious soup to make once you've made a batch of dashi.
Heat the dashi stock, soy sauce, and mirin in a sauce pan or stock pot until it comes to a low boil. If you cooked the duck sous vide, I like to add all the juices from the bag to the soup as well at this point
In another pot, boil some water and add a bit of salt
Once the liquid is boiling, add the duck meat and cook for a minute, then add the scallions and cook for another minute
Cook your soba noodles in the pot of boiling water until al dente
Makes two servings. Serve by portioning out half the soup, scallions, and duck into two bowls, then add half the noodles to each bowl and eat immediately
Really simple but delicious soup to make once you've made a batch of dashi.
Heat the dashi stock, soy sauce, and mirin in a sauce pan or stock pot until it comes to a low boil. If you cooked the duck sous vide, I like to add all the juices from the bag to the soup as well at this point
In another pot, boil some water and add a bit of salt
Once the liquid is boiling, add the duck meat and cook for a minute, then add the scallions and cook for another minute
Cook your soba noodles in the pot of boiling water until al dente
Makes two servings. Serve by portioning out half the soup, scallions, and duck into two bowls, then add half the noodles to each bowl and eat immediately
The most essential Japanese cooking stock that becomes the base of many other sauces and soups.
Place konbu and water in a sauce pan or stock pot over high heat
Keep an eye on the pot and as soon as you start to see the water come to a low simmer, remove from the heat
Add katsuobushi to the water, set a timer for five minutes
When the five minutes are up, strain the liquid into another vessel and discard the used katsuobushi and konbu. If you want to, you can use these same ingredients to make a second batch, much like you might brew a second batch of tea with the same leaves. It won't be as strong but will still have really great flavor
Store in your fridge/freezer in deli containers or use immediately to make miso soup
The most essential Japanese cooking stock that becomes the base of many other sauces and soups.
Place konbu and water in a sauce pan or stock pot over high heat
Keep an eye on the pot and as soon as you start to see the water come to a low simmer, remove from the heat
Add katsuobushi to the water, set a timer for five minutes
When the five minutes are up, strain the liquid into another vessel and discard the used katsuobushi and konbu. If you want to, you can use these same ingredients to make a second batch, much like you might brew a second batch of tea with the same leaves. It won't be as strong but will still have really great flavor
Store in your fridge/freezer in deli containers or use immediately to make miso soup
A very simple version of egg fried rice that's got some spice and umami. I went down an Uncle Roger rabbit hole on Youtube and this is inspired by watching a bunch of those videos.
Heat up a wok on high heat until it's smoking, then add a few tablespoons of a neutral high smoke point oil (I use avocado oil). Swirl the oil around to coat the pan and get a nice nonstick surface. At this point if you want you can discard the oil and add a bit of fresh oil or just use the same oil if you want to conserve.
Add the eggs to the wok, let them sit for 30 seconds or so until they've browned nicely on the bottom, then flip the whole thing like an omelet and cook the other side for another 20-30 seconds.
Once the eggs are done, add all the peppers plus the white parts of your scallions and stir fry for like 15 seconds, using this time to also break up the egg with your spoon into small pieces that are incorporated with all the veggies.
Add your rice, and use your spoon to break up any clumps so that as many individual grains as possible are loose and able to be coated in the oil.
Stir fry everything for another 30-45 seconds, tossing or stirring frequently.
Pour your soy sauce around the edge of the wok in a circular motion, allowing it to seep down the side of the wok into the rice in the center.
Add your MSG or mushroom seasoning to taste.
Give everything a final toss/stir and then serve immediately, topping the dish with the green parts of your scallions.
A very simple version of egg fried rice that's got some spice and umami. I went down an Uncle Roger rabbit hole on Youtube and this is inspired by watching a bunch of those videos.
Heat up a wok on high heat until it's smoking, then add a few tablespoons of a neutral high smoke point oil (I use avocado oil). Swirl the oil around to coat the pan and get a nice nonstick surface. At this point if you want you can discard the oil and add a bit of fresh oil or just use the same oil if you want to conserve.
Add the eggs to the wok, let them sit for 30 seconds or so until they've browned nicely on the bottom, then flip the whole thing like an omelet and cook the other side for another 20-30 seconds.
Once the eggs are done, add all the peppers plus the white parts of your scallions and stir fry for like 15 seconds, using this time to also break up the egg with your spoon into small pieces that are incorporated with all the veggies.
Add your rice, and use your spoon to break up any clumps so that as many individual grains as possible are loose and able to be coated in the oil.
Stir fry everything for another 30-45 seconds, tossing or stirring frequently.
Pour your soy sauce around the edge of the wok in a circular motion, allowing it to seep down the side of the wok into the rice in the center.
Add your MSG or mushroom seasoning to taste.
Give everything a final toss/stir and then serve immediately, topping the dish with the green parts of your scallions.
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork.
Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. (Deb note: If you use a large-ish bowl, you can do this step in-bowl.)
Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork.
Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. (Deb note: If you use a large-ish bowl, you can do this step in-bowl.)
Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.
The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Dried chickpeas soaking in a bowl of water.
Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
Pulse the food processor several times until the mixture resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.
Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
I love how this bread can be made in just an afternoon and doesn't require any special fancy bread flour, so I almost always have all the necessary ingredients in my pantry. This is taken from Anne Burrell's excellent recipe
Combine the warm water, sugar, and yeast in a bowl and place in a warm place for 15 minutes to bloom the yeast
Set up your stand mixer with the dough hook and add the flour and 1 tablespoon of kosher salt along with 1/2 cup of olive oil and the yeast mixture, then knead on low speed until a dough comes together
Once the dough has formed, increase to medium speed and knead for 5-6 minutes
Transfer dough to a clean lightly floured surface and knead by hand for a minute
Coat your mixer bowl or another metal bowl with a thin layer of olive oil, place the ball of dough in the bowl, and cover with plastic wrap. Set in a warm place for an hour to rise
The dough should have doubled in size after being left to rise
Add the other 1/2 cup of olive oil to a jelly roll pan (half sheet pan)
Add the dough to the pan and press it out with your hands to stretch the dough to fit the shape of the pan. Flip the dough at least once to make sure its all well coated with oil. It will feel like there's way too much oil but don't worry, this is totally on purpose and the bread will turn out great in the end. The oil is what makes it so tasty
Once the dough is spread out to the appropriate size, use your fingers to poke holes in the dough, which will help to create the unique look of focaccia
Allow the dough to rise in the pan for another hour in a warm place. This is a good time to preheat your oven to 425 degrees Fahrenheit (218 C)
Right before the dough goes into the oven, sprinkle the top with some nice flaky sea salt (Malton salt is a good one) or kosher salt, and if you'd like to add some fresh herbs like rosemary, now would be a good time to do that
Bake for 25-30 minutes, until the top is nicely browned, then remove and allow to cool before serving
I love how this bread can be made in just an afternoon and doesn't require any special fancy bread flour, so I almost always have all the necessary ingredients in my pantry. This is taken from Anne Burrell's excellent recipe
Combine the warm water, sugar, and yeast in a bowl and place in a warm place for 15 minutes to bloom the yeast
Set up your stand mixer with the dough hook and add the flour and 1 tablespoon of kosher salt along with 1/2 cup of olive oil and the yeast mixture, then knead on low speed until a dough comes together
Once the dough has formed, increase to medium speed and knead for 5-6 minutes
Transfer dough to a clean lightly floured surface and knead by hand for a minute
Coat your mixer bowl or another metal bowl with a thin layer of olive oil, place the ball of dough in the bowl, and cover with plastic wrap. Set in a warm place for an hour to rise
The dough should have doubled in size after being left to rise
Add the other 1/2 cup of olive oil to a jelly roll pan (half sheet pan)
Add the dough to the pan and press it out with your hands to stretch the dough to fit the shape of the pan. Flip the dough at least once to make sure its all well coated with oil. It will feel like there's way too much oil but don't worry, this is totally on purpose and the bread will turn out great in the end. The oil is what makes it so tasty
Once the dough is spread out to the appropriate size, use your fingers to poke holes in the dough, which will help to create the unique look of focaccia
Allow the dough to rise in the pan for another hour in a warm place. This is a good time to preheat your oven to 425 degrees Fahrenheit (218 C)
Right before the dough goes into the oven, sprinkle the top with some nice flaky sea salt (Malton salt is a good one) or kosher salt, and if you'd like to add some fresh herbs like rosemary, now would be a good time to do that
Bake for 25-30 minutes, until the top is nicely browned, then remove and allow to cool before serving
Inspired by a recipe we saw on TikTok. Original recipe was for porkchops but we like making it with chicken breasts.
Preheat your oven to 375 degrees Fahrenheit (190 C)
Season chicken breasts with salt and pepper
Heat up 1 Tbsp. of butter in a skillet or saute pan over medium heat, and add chicken breasts, cooking for a few minutes on each side just to develop some nice browning
Transfer seared breasts to a glass casserole dish and set aside
Add the remaining 2 Tbsp. of butter to the skillet, and add the onions and salt them a bit to draw out moisture
Turn heat to low and saute the onions for 20 minutes or more, until most of the water has evaported from the onions and they're starting to become caramelized
Add the beef broth, dijon, and balsamic, saute for another couple of minutes
Pour the brothy onion mixture from the skillet into the dish with the chicken, covering the chicken as much as possible
Top with slices of gruyere and provolone
Bake in the oven for 15 minutes, and finish with 1-2 minutes under the broiler to get good browning on the cheese
Inspired by a recipe we saw on TikTok. Original recipe was for porkchops but we like making it with chicken breasts.
Preheat your oven to 375 degrees Fahrenheit (190 C)
Season chicken breasts with salt and pepper
Heat up 1 Tbsp. of butter in a skillet or saute pan over medium heat, and add chicken breasts, cooking for a few minutes on each side just to develop some nice browning
Transfer seared breasts to a glass casserole dish and set aside
Add the remaining 2 Tbsp. of butter to the skillet, and add the onions and salt them a bit to draw out moisture
Turn heat to low and saute the onions for 20 minutes or more, until most of the water has evaported from the onions and they're starting to become caramelized
Add the beef broth, dijon, and balsamic, saute for another couple of minutes
Pour the brothy onion mixture from the skillet into the dish with the chicken, covering the chicken as much as possible
Top with slices of gruyere and provolone
Bake in the oven for 15 minutes, and finish with 1-2 minutes under the broiler to get good browning on the cheese
Taken from the wonderful book Made In India by Meera Sodha. You could probably make this with lamb, but cooking this was also a fun excuse for me to find the halal market in my area where I could buy some goat meat, so maybe this will lead you on a small adventure if you cook it.
This first step is skippable, but I took my goat and seasoned with a bit of salt and ground cumin and cooked it sous vide for 12 hours (I forget the exact temp but it was around 160 F) to soften it up so I could remove all the bone shards before adding to the curry. You totally don't need to do this, but it came out really nicely when I did.
Pound the ginger, garlic, and green chile with a pinch of salt in a mortar and pestle to form a fragrant paste
Pour the oil into a large heavy pan like a dutch oven over high heat
Add the cumin seeds, peppercorns, and cinnamon stick once the oil is very hot and stir fry for 1 minute
Add the onion and cook for another 5 minutes until the onion is translucent
Add the ginger, garlic, and chile paste, then fry for another 10 minutes at which point the onion should be nicely browned. You might need to adjust the heat to medium depending on how hot your stove gets in order to not burn the onion
Add the goat, as well as the coriander, cumin, and turmeric, stir everything up then pour in the stock.
Bring to a boil and then simmer with a lid on your pot, and cook for one hour (if you did the sous vide goat step earlier you can skip this part)
Peel and chop the potatoes into 1 3/4 inch cubes and add to the goat with 1.5 tsp. salt and the chili powder. Stir and cover the pot, and leave to cook for 30 minutes to soften the potatoes.
Adjust final seasoning and then enjoy!
Taken from the wonderful book Made In India by Meera Sodha. You could probably make this with lamb, but cooking this was also a fun excuse for me to find the halal market in my area where I could buy some goat meat, so maybe this will lead you on a small adventure if you cook it.
This first step is skippable, but I took my goat and seasoned with a bit of salt and ground cumin and cooked it sous vide for 12 hours (I forget the exact temp but it was around 160 F) to soften it up so I could remove all the bone shards before adding to the curry. You totally don't need to do this, but it came out really nicely when I did.
Pound the ginger, garlic, and green chile with a pinch of salt in a mortar and pestle to form a fragrant paste
Pour the oil into a large heavy pan like a dutch oven over high heat
Add the cumin seeds, peppercorns, and cinnamon stick once the oil is very hot and stir fry for 1 minute
Add the onion and cook for another 5 minutes until the onion is translucent
Add the ginger, garlic, and chile paste, then fry for another 10 minutes at which point the onion should be nicely browned. You might need to adjust the heat to medium depending on how hot your stove gets in order to not burn the onion
Add the goat, as well as the coriander, cumin, and turmeric, stir everything up then pour in the stock.
Bring to a boil and then simmer with a lid on your pot, and cook for one hour (if you did the sous vide goat step earlier you can skip this part)
Peel and chop the potatoes into 1 3/4 inch cubes and add to the goat with 1.5 tsp. salt and the chili powder. Stir and cover the pot, and leave to cook for 30 minutes to soften the potatoes.
Adjust final seasoning and then enjoy!
Recipe is adapted from a recipe in the excellent book of Japanese home style recipes, "Everyday Harumi." Really the main thing I changed was making it a bit more of a Szechuan flavor profile by adding some prickly ash oil and omitting the sesame oil.
There are two ways you could prepare the beans. I personally like to sous vide them, but you could also blanch them for a few minutes before sauteing.
Cut beans in half, or smaller if you prefer more bite-sized pieces
If blanching the beans, cook them in salted boiling water for 3 minutes, and then strain them and stop their cooking by placing them in a bath of ice water
If cooking the beans sous vide, cook them according to the timing and temperature in the sous vide green bean method. I actually like to also throw about half the soy sauce, ginger, garlic, leeks, and prickly ash oil into the bag and sous vide them all at once.
Add some neutral oil (I normally use avocado oil but any kind of oil is fine) to a skillet, and over medium heat, cook the garlic, ginger, and leek for a minute to infuse their flavors into the oil
Add the pork to the oil and stir fry until the meat is well browned on all sides
Add the green beans to the pan as well as the soy sauce and prickly ash oil and add as much of the pepper flake as you can stand
Saute everything in the skillet until the beans are warmed through and the beans have just started to blister a bit from the oil and heat
Serve with steamed white rice
Recipe is adapted from a recipe in the excellent book of Japanese home style recipes, "Everyday Harumi." Really the main thing I changed was making it a bit more of a Szechuan flavor profile by adding some prickly ash oil and omitting the sesame oil.
There are two ways you could prepare the beans. I personally like to sous vide them, but you could also blanch them for a few minutes before sauteing.
Cut beans in half, or smaller if you prefer more bite-sized pieces
If blanching the beans, cook them in salted boiling water for 3 minutes, and then strain them and stop their cooking by placing them in a bath of ice water
If cooking the beans sous vide, cook them according to the timing and temperature in the sous vide green bean method. I actually like to also throw about half the soy sauce, ginger, garlic, leeks, and prickly ash oil into the bag and sous vide them all at once.
Add some neutral oil (I normally use avocado oil but any kind of oil is fine) to a skillet, and over medium heat, cook the garlic, ginger, and leek for a minute to infuse their flavors into the oil
Add the pork to the oil and stir fry until the meat is well browned on all sides
Add the green beans to the pan as well as the soy sauce and prickly ash oil and add as much of the pepper flake as you can stand
Saute everything in the skillet until the beans are warmed through and the beans have just started to blister a bit from the oil and heat
Serve with steamed white rice
The ultimate lazy dinner.
Butter one side of each slice of bread
Preheat a non-stick pan over medium-low heat
Add the bread butter-side-down to the pan
Cover the exposed butter-free sides of the bread with the cheese
Cook until the cheese is starting to melt a bit
Using a spatula, flip one piece of bread over and align it with the other piece to form a sandwich
Assuming your heat wasn't too high, you should have nice browning on the outside of the bread and your cheese will be gooey on the inside of the sandwich
Serve with some tomato-basil soup or just eat on its own
The ultimate lazy dinner.
Butter one side of each slice of bread
Preheat a non-stick pan over medium-low heat
Add the bread butter-side-down to the pan
Cover the exposed butter-free sides of the bread with the cheese
Cook until the cheese is starting to melt a bit
Using a spatula, flip one piece of bread over and align it with the other piece to form a sandwich
Assuming your heat wasn't too high, you should have nice browning on the outside of the bread and your cheese will be gooey on the inside of the sandwich
Serve with some tomato-basil soup or just eat on its own
Cut sausage into 1/2-inch slices; set aside.
Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
Server over rice or on its own!
Cut sausage into 1/2-inch slices; set aside.
Combine oil and flour in a 4-quart heavy saucepan; mix until smooth. Cook and stir over medium-high heat for 3 minutes. Reduce heat to medium; cook and stir until roux is a dark reddish brown, 6 to 8 minutes.
Stir in onion, bell peppers, celery, okra and garlic; cook and stir until vegetables are tender, 8 to 10 minutes. Stir in Cajun seasoning.
Pour in broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; add sausage, pepper sauce, black pepper and salt. Cover and simmer for 15 minutes.
Server over rice or on its own!
Combine all the ingredients in a bowl and mix until everything is incorporated.
Serve immediately or store covered in the fridge, but you probably want to eat it within a day.
Combine all the ingredients in a bowl and mix until everything is incorporated.
Serve immediately or store covered in the fridge, but you probably want to eat it within a day.
Recipe credit goes to Joshua Weissman. These are amazing yeasty buttery rolls that pretty much go with any dinner.
Tangzhong:
Bread Dough:
Egg wash:
Garlic butter:
For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
Once thick, remove from heat and let it cool to room temperature.
For the primed yeast mixture, add the active dry yeast to the warmed milk. Store in a warm area and let sit for 10 minutes.
In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.
When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes.
Dump dough onto a work surface and roll into a tight ball.
Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.
Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).
Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.
Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes.
For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat.
Remove buns from oven and immediately brush with garlic butter and flaky salt.
Recipe credit goes to Joshua Weissman. These are amazing yeasty buttery rolls that pretty much go with any dinner.
Tangzhong:
Bread Dough:
Egg wash:
Garlic butter:
For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
Once thick, remove from heat and let it cool to room temperature.
For the primed yeast mixture, add the active dry yeast to the warmed milk. Store in a warm area and let sit for 10 minutes.
In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.
When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes.
Dump dough onto a work surface and roll into a tight ball.
Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.
Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).
Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.
Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes.
For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat.
Remove buns from oven and immediately brush with garlic butter and flaky salt.
My personal recipe for easy one-pot chili. Ever since Impossible Burger became available at Safeway, I've started making all vegan chili all the time. It's just easier in case we have guests over who don't want to eat meat.
Chop the onion, I normally just do a quick medium to large dice
In a dutch oven or stock pot, saute the onion over medium-low heat with some olive oil, salting the onion a bit to sweat it
Once the onion has turned translucent, add the Impossible burger, and turn the heat up to medium, stirring often with a wooden spoon to break up the bits of burger and get them browned all over
Dump in your tomatoes, beans, veggies, and jalapeños or other chiles at this point
Add however much chili powder tastes correct to you. I also like to add cumin at this time and add salt as needed
Turn the heat to low, cover the pot with a lid, and simmer for at least 10-15 minutes, but you could probably let it go for longer. Stir occasionally
Serve on its own or maybe with some cornbread
My personal recipe for easy one-pot chili. Ever since Impossible Burger became available at Safeway, I've started making all vegan chili all the time. It's just easier in case we have guests over who don't want to eat meat.
Chop the onion, I normally just do a quick medium to large dice
In a dutch oven or stock pot, saute the onion over medium-low heat with some olive oil, salting the onion a bit to sweat it
Once the onion has turned translucent, add the Impossible burger, and turn the heat up to medium, stirring often with a wooden spoon to break up the bits of burger and get them browned all over
Dump in your tomatoes, beans, veggies, and jalapeños or other chiles at this point
Add however much chili powder tastes correct to you. I also like to add cumin at this time and add salt as needed
Turn the heat to low, cover the pot with a lid, and simmer for at least 10-15 minutes, but you could probably let it go for longer. Stir occasionally
Serve on its own or maybe with some cornbread
From the great cookbook, "Japanese Soul Cooking" by Tadashi Ono and Harris Salat. This is a great classic style Japanese curry that could also easily be made vegan with a few ingredient substitutions while remaining delicious.
Season the beef with salt and pepper
Melt 2 Tbsp. of butter in a large pot over medium heat
Cook the beef until browned evenly on all sides, about 2 minutes
Add onions and cook until translucent, stirring often, about another 5 minutes
Add the carrots, ginger, and garlic, cook for 2 more minutes
Add the apple, stock, and season with some more salt, reduce heat to low, cover the pot and simmer for an hour (in my experience you can reduce this time by quite a bit and it'll still be delicious if you're in a hurry)
While everything is simmering melt 4 Tbsp. of butter in a small saucepan
Add the flour and stir constantly for 3 minutes, until the butter takes on a light brown color and forms into small crumbs
Add the garam masala and curry powder and stir for two more minutes. Remove from the heat and set aside
After simmering the main pot, remove the lid and add the potatoes
Use a ladle to transfer one ladleful of liquid from the main pot to the pot containing the curry roux, and mix to form a paste
Transfer the roux paste from the small saucepan into the main curry pot, and stir well to combine
Simmer the curry for 20 minutes, or until the potatoes are cooked and tender
Serve with steamed white rice
From the great cookbook, "Japanese Soul Cooking" by Tadashi Ono and Harris Salat. This is a great classic style Japanese curry that could also easily be made vegan with a few ingredient substitutions while remaining delicious.
Season the beef with salt and pepper
Melt 2 Tbsp. of butter in a large pot over medium heat
Cook the beef until browned evenly on all sides, about 2 minutes
Add onions and cook until translucent, stirring often, about another 5 minutes
Add the carrots, ginger, and garlic, cook for 2 more minutes
Add the apple, stock, and season with some more salt, reduce heat to low, cover the pot and simmer for an hour (in my experience you can reduce this time by quite a bit and it'll still be delicious if you're in a hurry)
While everything is simmering melt 4 Tbsp. of butter in a small saucepan
Add the flour and stir constantly for 3 minutes, until the butter takes on a light brown color and forms into small crumbs
Add the garam masala and curry powder and stir for two more minutes. Remove from the heat and set aside
After simmering the main pot, remove the lid and add the potatoes
Use a ladle to transfer one ladleful of liquid from the main pot to the pot containing the curry roux, and mix to form a paste
Transfer the roux paste from the small saucepan into the main curry pot, and stir well to combine
Simmer the curry for 20 minutes, or until the potatoes are cooked and tender
Serve with steamed white rice
Taken from the wonderful book Made In India by Meera Sodha. This is a great simple way to make basmati rice that's just a little bit fancier than plain rice and will go well with so many Indian dishes.
Add your oil to a nonstick pan (you'll also need a lid that fits this pan) on medium heat.
Fry the onion in the oil for 12-15 minutes until nicely browned and caramelized.
Add the cumin seeds and salt to the onions.
Drain the rice and add to the onion mixture, stirring to coat all the rice grains in some oil if possible.
Pour the boiling water over the rice, give it a stir, then put the lid on the pan and bring to a rolling boil.
After 2 minutes, drop the heat to a simmer and cook for 10 additional minutes, never removing the lid.
Remove from the heat and rest for 10 minutes, then serve optionally with butter if you want it a bit more rich or just on its own.
Taken from the wonderful book Made In India by Meera Sodha. This is a great simple way to make basmati rice that's just a little bit fancier than plain rice and will go well with so many Indian dishes.
Add your oil to a nonstick pan (you'll also need a lid that fits this pan) on medium heat.
Fry the onion in the oil for 12-15 minutes until nicely browned and caramelized.
Add the cumin seeds and salt to the onions.
Drain the rice and add to the onion mixture, stirring to coat all the rice grains in some oil if possible.
Pour the boiling water over the rice, give it a stir, then put the lid on the pan and bring to a rolling boil.
After 2 minutes, drop the heat to a simmer and cook for 10 additional minutes, never removing the lid.
Remove from the heat and rest for 10 minutes, then serve optionally with butter if you want it a bit more rich or just on its own.
My favorite Italian pasta dish is the Roman cacio e pepe. This is a variant of the same idea mixed with pasta al limone, which cuts against some of the fattiness of the pecorino Romano using lemon. There aren't many ingredients here, so definitely use good quality pecorino and don't be afraid to include a lot of pepper. If you ordered this dish in Italy, it'd come served with tonnarelli pasta, but since that's hard to find here in the USA, I recommend using the thickest spaghetti you can find.
Original Recipe Source (Bon Appetit)
Prepare the lemon. Use a grater to zest the entire lemon, then squeeze out and reserve the juice
Prepare the pepper, you can either grind it out with a pepper grinder or just stick your peppercorns in between some wax paper and place them on top of your cutting board, and hammer them a few times with the bottom of a heavy skillet
Fill a stock pot or large sauce pan with water, salt aggressively with kosher salt (the water should taste like sea water) and start boiling it on the stove
When water has boiled, add pasta and cook until al dente
Add cream and lemon zest to a large walled skillet or saucier over medium heat
When cream is simmering, adjust heat to low and whisk in butter one tablespoon at a time
Stir in lemon juice and pecorino
Adjust thickness of sauce with a bit of pasta water if necessary
Drain the pasta, transfer cooked pasta to the pan with the cheese sauce, and combine using tongs until everything is nicely coated
My favorite Italian pasta dish is the Roman cacio e pepe. This is a variant of the same idea mixed with pasta al limone, which cuts against some of the fattiness of the pecorino Romano using lemon. There aren't many ingredients here, so definitely use good quality pecorino and don't be afraid to include a lot of pepper. If you ordered this dish in Italy, it'd come served with tonnarelli pasta, but since that's hard to find here in the USA, I recommend using the thickest spaghetti you can find.
Original Recipe Source (Bon Appetit)
Prepare the lemon. Use a grater to zest the entire lemon, then squeeze out and reserve the juice
Prepare the pepper, you can either grind it out with a pepper grinder or just stick your peppercorns in between some wax paper and place them on top of your cutting board, and hammer them a few times with the bottom of a heavy skillet
Fill a stock pot or large sauce pan with water, salt aggressively with kosher salt (the water should taste like sea water) and start boiling it on the stove
When water has boiled, add pasta and cook until al dente
Add cream and lemon zest to a large walled skillet or saucier over medium heat
When cream is simmering, adjust heat to low and whisk in butter one tablespoon at a time
Stir in lemon juice and pecorino
Adjust thickness of sauce with a bit of pasta water if necessary
Drain the pasta, transfer cooked pasta to the pan with the cheese sauce, and combine using tongs until everything is nicely coated
From Sheldon Simeon's "Cook Real Hawaii" book. Yes, that is 3 cups of mayo. Trust me, it seems like too much but its the right amount.
Peel the potato and chop into 1/2 inch cubes
Roughly chop the hard boiled eggs
Grate the carrot using a cheese grater
Boil the macaroni in a pot of salted water for a few minutes longer than the directions say. You don't want it to be al dente, you want it to be just a bit mushy. Chill it in the fridge
Change out the water for some new salted water and boil the potatos until soft, about 10 minutes
Mix together the eggs, mayo, garlic salt, pepper, and carrots to form a smooth mixture, then fold in the potatoes and macaroni.
Ideally let this whole concoction chill in the fridge for at least 30 minutes to allow everything to meld together before serving
From Sheldon Simeon's "Cook Real Hawaii" book. Yes, that is 3 cups of mayo. Trust me, it seems like too much but its the right amount.
Peel the potato and chop into 1/2 inch cubes
Roughly chop the hard boiled eggs
Grate the carrot using a cheese grater
Boil the macaroni in a pot of salted water for a few minutes longer than the directions say. You don't want it to be al dente, you want it to be just a bit mushy. Chill it in the fridge
Change out the water for some new salted water and boil the potatos until soft, about 10 minutes
Mix together the eggs, mayo, garlic salt, pepper, and carrots to form a smooth mixture, then fold in the potatoes and macaroni.
Ideally let this whole concoction chill in the fridge for at least 30 minutes to allow everything to meld together before serving
One of the greatest Sichuan dishes. This version is from the great Danny Bowien and his Mission Chinese Cookbook.
Base
Braise
In a bowl, combine the shiitake mushrooms, hot water, and soy sauce. Soak until the mushrooms are rehydrated and feel soft
Drain the mushrooms, but save the liquid they were rehydrated in
Chop the mushrooms into small chunks using a food processor, or do it by hand if you've got the time
Combine the mushroom liquid, doubanjiang, and tomato paste in a bowl. Whisk to combine, then add the chopped mushrooms. Save 1 & 3/4 cups of this base for the recipe, and freeze or refrigerate the rest (should have enough leftover for a second batch of mapo tofu)
In a Dutch oven or other large pot, heat the chili oil over medium heat, adding the garlic, black beans, and chili crisp, and cook until the garlic has softened a bit and the mixture becomes aromatic
Remove the aromatics from the pan as best you can and set them aside for now
Turn the heat up a bit and add the Impossible pork, cook until browned well, using a wooden spoon to break it up into small pieces
Once the pork is well-browned, deglaze with the bottle of beer, then add back in the aromatics, fish sauce, mushroom powder, ground Sichuan pepper, and the 1 & 3/4 cups of base you saved earlier. Braise for up to an hour
Add the tofu just before serving, and stir it in and allow to cook for another minute
Serve with steamed white rice and garnish with cilantro, scallions, and a bit of extra prickly ash oil if you so desire
One of the greatest Sichuan dishes. This version is from the great Danny Bowien and his Mission Chinese Cookbook.
Base
Braise
In a bowl, combine the shiitake mushrooms, hot water, and soy sauce. Soak until the mushrooms are rehydrated and feel soft
Drain the mushrooms, but save the liquid they were rehydrated in
Chop the mushrooms into small chunks using a food processor, or do it by hand if you've got the time
Combine the mushroom liquid, doubanjiang, and tomato paste in a bowl. Whisk to combine, then add the chopped mushrooms. Save 1 & 3/4 cups of this base for the recipe, and freeze or refrigerate the rest (should have enough leftover for a second batch of mapo tofu)
In a Dutch oven or other large pot, heat the chili oil over medium heat, adding the garlic, black beans, and chili crisp, and cook until the garlic has softened a bit and the mixture becomes aromatic
Remove the aromatics from the pan as best you can and set them aside for now
Turn the heat up a bit and add the Impossible pork, cook until browned well, using a wooden spoon to break it up into small pieces
Once the pork is well-browned, deglaze with the bottle of beer, then add back in the aromatics, fish sauce, mushroom powder, ground Sichuan pepper, and the 1 & 3/4 cups of base you saved earlier. Braise for up to an hour
Add the tofu just before serving, and stir it in and allow to cook for another minute
Serve with steamed white rice and garnish with cilantro, scallions, and a bit of extra prickly ash oil if you so desire
Taken from the Alton Brown Good Eats recipe. I love to make this as taco meat. It's a good pairing with some fresh corn tortilas. These days because I'm obsessed with sous vide I like to make it sous vide but you could also just grill it.
Combine all ingredients in a bowl, using a whisk or a fork to mix. If you want, you can use a blender which can save you the steps of chopping the scallions or garlic, but this introduces a lot of air into the mixture, which makes vacuum sealing for sous vide a bit harder for me, so I tend to go by hand these days
Add the marinade to a bag containing 2 lbs of skirt steak and seal. Marinade in the fridge for a few hours
Prepare your sous vide according to the the sous vide steak procedure, with a cook time roughly 45-60 minutes, since this is a pretty thin cut of steak
Remove from the bag, try to wipe off any garlic or scallions sticking to the mean, and finish off the steak by either quickly throwing it on a very hot grill or broiling it to get some nice browning on both sides
Slice very thinly against the grain for the most tender pieces
Taken from the Alton Brown Good Eats recipe. I love to make this as taco meat. It's a good pairing with some fresh corn tortilas. These days because I'm obsessed with sous vide I like to make it sous vide but you could also just grill it.
Combine all ingredients in a bowl, using a whisk or a fork to mix. If you want, you can use a blender which can save you the steps of chopping the scallions or garlic, but this introduces a lot of air into the mixture, which makes vacuum sealing for sous vide a bit harder for me, so I tend to go by hand these days
Add the marinade to a bag containing 2 lbs of skirt steak and seal. Marinade in the fridge for a few hours
Prepare your sous vide according to the the sous vide steak procedure, with a cook time roughly 45-60 minutes, since this is a pretty thin cut of steak
Remove from the bag, try to wipe off any garlic or scallions sticking to the mean, and finish off the steak by either quickly throwing it on a very hot grill or broiling it to get some nice browning on both sides
Slice very thinly against the grain for the most tender pieces
Place dashi stock in a sauce pan or stock pot, making sure there's enough room for all the liquid plus the extra stuff you plan to put in the soup, set heat to high to bring up to a boil
When the dashi is boiling, lower heat and keep at a simmer
Drain the tofu and pad away excess moisture from the block
Cut the tofu into 3/4 inch to 1 inch cubes
Cut scallions into whatever sized slices you like
Cut shiitake mushrooms in half (or smaller pieces if you'd like)
Throw everything in the pot with the dashi, raise the heat a bit and bring everything up to a boil. Stir until the miso paste has dissolved into the dashi
Place dashi stock in a sauce pan or stock pot, making sure there's enough room for all the liquid plus the extra stuff you plan to put in the soup, set heat to high to bring up to a boil
When the dashi is boiling, lower heat and keep at a simmer
Drain the tofu and pad away excess moisture from the block
Cut the tofu into 3/4 inch to 1 inch cubes
Cut scallions into whatever sized slices you like
Cut shiitake mushrooms in half (or smaller pieces if you'd like)
Throw everything in the pot with the dashi, raise the heat a bit and bring everything up to a boil. Stir until the miso paste has dissolved into the dashi
I found this recipe on TikTok and although it looked kind of disgusting based on the ingredients, surprisingly the result is greater than the sum of its parts. I thought it would be way too salty from all the seasoning packets you dump into it, but
Grab your instant pot or crock pot and put the chuck roast at the bottom of the bowl
Pour in all the pepperoncinis plus the brine, and pour in the seasoning packets, then stick the butter on top
If using a crock pot, cook for 8 hours on low heat, or if using an instant pot, pressure cook on high for one hour
I found this recipe on TikTok and although it looked kind of disgusting based on the ingredients, surprisingly the result is greater than the sum of its parts. I thought it would be way too salty from all the seasoning packets you dump into it, but
Grab your instant pot or crock pot and put the chuck roast at the bottom of the bowl
Pour in all the pepperoncinis plus the brine, and pour in the seasoning packets, then stick the butter on top
If using a crock pot, cook for 8 hours on low heat, or if using an instant pot, pressure cook on high for one hour
I used to think risotto was this dish that was super tricky to get right and took a ton of effort to make. It still takes a bit more time actively watching it on the stove but when I finally cooked it for the first time I realized its incredibly easy as long as you are paying attention to it.
Add the stock and wine to a sauce pan, and bring set the heat to the lowest setting. You want the stock to be warm when you incorporate it with the rice but it doesn't need to be boiling or anything
Melt 3 Tbsp. of butter in a stainless steel skillet over medium-low heat. Saute the mushrooms and asparagus for 8 minutes or so, until mostly cooked, then transfer to a bowl or plate and set aside
Melt the remaining 3 Tbsp. of butter in the same pan, and add the diced shallots along with a pinch of salt to draw out the moisture. Saute until they turn translucent and have given up a bit of moisture
Add the rice to the pan, stirring with a wooden spoon to coat with some of the butter, and increase the heat to medium
Little by little, incorporate the stock/wine mixture into the rice. I usually use a ladle to spoon a bit at a time until the rice is just barely covered by a layer of stock. This is the part where you need to be watching it constantly, and stirring well as the rice cooks. It will probably take 20-30 minutes to do this step. Over time, the rice will soak up the stock and whenever you see the stock starting to diminish in quantity, add another ladle's worth to the pan until you've incorporated all the stock and the mixture has thickened quite a bit. The rice should definitely be cooked at this point, though you want it to be al dente. Keep the rice on the heat until you reach the level of doneness that you like
Add back in the asparagus and mushrooms and stir to combine, let sit on the heat for maybe another minute
Kill the heat and add parsley, cheese, and lemon juice as well as salt/pepper to taste
I used to think risotto was this dish that was super tricky to get right and took a ton of effort to make. It still takes a bit more time actively watching it on the stove but when I finally cooked it for the first time I realized its incredibly easy as long as you are paying attention to it.
Add the stock and wine to a sauce pan, and bring set the heat to the lowest setting. You want the stock to be warm when you incorporate it with the rice but it doesn't need to be boiling or anything
Melt 3 Tbsp. of butter in a stainless steel skillet over medium-low heat. Saute the mushrooms and asparagus for 8 minutes or so, until mostly cooked, then transfer to a bowl or plate and set aside
Melt the remaining 3 Tbsp. of butter in the same pan, and add the diced shallots along with a pinch of salt to draw out the moisture. Saute until they turn translucent and have given up a bit of moisture
Add the rice to the pan, stirring with a wooden spoon to coat with some of the butter, and increase the heat to medium
Little by little, incorporate the stock/wine mixture into the rice. I usually use a ladle to spoon a bit at a time until the rice is just barely covered by a layer of stock. This is the part where you need to be watching it constantly, and stirring well as the rice cooks. It will probably take 20-30 minutes to do this step. Over time, the rice will soak up the stock and whenever you see the stock starting to diminish in quantity, add another ladle's worth to the pan until you've incorporated all the stock and the mixture has thickened quite a bit. The rice should definitely be cooked at this point, though you want it to be al dente. Keep the rice on the heat until you reach the level of doneness that you like
Add back in the asparagus and mushrooms and stir to combine, let sit on the heat for maybe another minute
Kill the heat and add parsley, cheese, and lemon juice as well as salt/pepper to taste
A dough that works great for making neapolitan pizza. This recipe makes enough dough for 3-4 pizzas, depending on how large you like to make them.
Combine all ingredients in the work bowl of a stand mixer with dough hook attached
Mix on a medium speed until a dough forms
Allow the dough to knead for approximately 10 minutes
Pour dough onto a clean surface and form it into a ball. Place the ball back into the bowl, cover with a damp tea cloth and leave to rise for eight hours
Transfer the dough to a clean work surface and punch out some of the large air bubbles. Weigh the ball and then divide this weight by the number of pizzas you'd like to make
Portion out equal-weight portions according to the numbers you calculated. Roll each portion into a ball and place in a sealed container in the fridge for at least 24 hours and up to several days. It will built more flavor as the dough ferments
A dough that works great for making neapolitan pizza. This recipe makes enough dough for 3-4 pizzas, depending on how large you like to make them.
Combine all ingredients in the work bowl of a stand mixer with dough hook attached
Mix on a medium speed until a dough forms
Allow the dough to knead for approximately 10 minutes
Pour dough onto a clean surface and form it into a ball. Place the ball back into the bowl, cover with a damp tea cloth and leave to rise for eight hours
Transfer the dough to a clean work surface and punch out some of the large air bubbles. Weigh the ball and then divide this weight by the number of pizzas you'd like to make
Portion out equal-weight portions according to the numbers you calculated. Roll each portion into a ball and place in a sealed container in the fridge for at least 24 hours and up to several days. It will built more flavor as the dough ferments
This is an oil flavored with alliums that is great as a garnish for plenty of dishes, but especially ramen.
Add the chopped negi and garlic along with the oil to a sauce pan over medium heat
Once the negi begin to sizzle, adjust the heat to low
Allow the whole mixture to sit at a simmer and continue to sizzle for 15-20 minutes. You want to allow for enough time for the flavors to make their way into the oil but don't want to burn the alliums to a crisp
Remove from the heat and allow the oil to cool
Strain through a fine mesh strainer or cheese cloth and store in an airtight sealed container
This is an oil flavored with alliums that is great as a garnish for plenty of dishes, but especially ramen.
Add the chopped negi and garlic along with the oil to a sauce pan over medium heat
Once the negi begin to sizzle, adjust the heat to low
Allow the whole mixture to sit at a simmer and continue to sizzle for 15-20 minutes. You want to allow for enough time for the flavors to make their way into the oil but don't want to burn the alliums to a crisp
Remove from the heat and allow the oil to cool
Strain through a fine mesh strainer or cheese cloth and store in an airtight sealed container
A bit different from what you'll get if you order palak paneer at an Indian restaurant, but still very similar in terms of ingredients and flavors. Rather than blending everything into a curry-like sauce, this is a more rustic version.
Taken from the wonderful book Made In India by Meera Sodha.
Cut the paneer into roughly 3/4-inch cubes
Heat 1 Tbsp. of ghee in a nonstick skillet over medium heat
Fry the paneer cubes for 5 minutes, turning the cubes frequently to achieve browning on all sides
Transfer the paneer to a plate lined with paper towel, and add some salt
In a dutch oven or stock pot, heat the remaining Tbsp. of ghee over low heat
Saute the onions with a bit of salt for 10 minutes or so on low heat until they're translucent and have given off a bit of moisture
Add the garlic, ginger, and chile peppers and cook for a few more minutes
Add the halved cherry tomatoes and the tomato paste, cover the vessel and cook for 5 minutes or so, temperature can probably go up to medium-low or medium at this point
Remove the lid and stir everything up, at this point the tomatoes have hopefully started to ooze a bit and give off more moisture to form a paste-like sauce. I like to use my spoon to mash at the tomatoes to extract more juice from them.
Add the cumin, chili powder, turmeric, and coriander and stir until everything becomes a very aromatic paste, and cook for another minute or two
Add the spinach. If using fresh spinach, this may need to happen in batches as the spinach will take up quite a lot of room in the pot until it has had enough time to wilt.
Once all the spinach has been incorporated, taste the mixture and salt as needed
Add the browned paneer cubes, stir everything up, and let cook for a few more minutes
Serve with rice or with some naan
A bit different from what you'll get if you order palak paneer at an Indian restaurant, but still very similar in terms of ingredients and flavors. Rather than blending everything into a curry-like sauce, this is a more rustic version.
Taken from the wonderful book Made In India by Meera Sodha.
Cut the paneer into roughly 3/4-inch cubes
Heat 1 Tbsp. of ghee in a nonstick skillet over medium heat
Fry the paneer cubes for 5 minutes, turning the cubes frequently to achieve browning on all sides
Transfer the paneer to a plate lined with paper towel, and add some salt
In a dutch oven or stock pot, heat the remaining Tbsp. of ghee over low heat
Saute the onions with a bit of salt for 10 minutes or so on low heat until they're translucent and have given off a bit of moisture
Add the garlic, ginger, and chile peppers and cook for a few more minutes
Add the halved cherry tomatoes and the tomato paste, cover the vessel and cook for 5 minutes or so, temperature can probably go up to medium-low or medium at this point
Remove the lid and stir everything up, at this point the tomatoes have hopefully started to ooze a bit and give off more moisture to form a paste-like sauce. I like to use my spoon to mash at the tomatoes to extract more juice from them.
Add the cumin, chili powder, turmeric, and coriander and stir until everything becomes a very aromatic paste, and cook for another minute or two
Add the spinach. If using fresh spinach, this may need to happen in batches as the spinach will take up quite a lot of room in the pot until it has had enough time to wilt.
Once all the spinach has been incorporated, taste the mixture and salt as needed
Add the browned paneer cubes, stir everything up, and let cook for a few more minutes
Serve with rice or with some naan
Toast the pine nuts in a dry skillet for a minute over medium heat or just barely until they start to turn a bit brown and aromatic
Place the basil and toasted nuts in the bowl of your food processor
Pulse the basil and pine nuts until they start to form a paste
Add the garlic and cheese and pulse a few more times, scraping the bowl to ensure that all the ingredients are well mixed into a paste
Change from pulsing to just leaving the food processor running, and slowly drizzle in the olive oil
One all the olive oil is incorporated, scrape down the sides again and pulse for a few seconds
Store in an airtight container and refrigerate or freeze
Toast the pine nuts in a dry skillet for a minute over medium heat or just barely until they start to turn a bit brown and aromatic
Place the basil and toasted nuts in the bowl of your food processor
Pulse the basil and pine nuts until they start to form a paste
Add the garlic and cheese and pulse a few more times, scraping the bowl to ensure that all the ingredients are well mixed into a paste
Change from pulsing to just leaving the food processor running, and slowly drizzle in the olive oil
One all the olive oil is incorporated, scrape down the sides again and pulse for a few seconds
Store in an airtight container and refrigerate or freeze
A very simple red sauce that doesn't need cooking. Could maybe use it for other things but I really just use this for pizza.
Combine the tomatoes, garlic, olive oil in a blender
Blend until a smooth sauce forms
Season with salt and oregano according to your taste
A very simple red sauce that doesn't need cooking. Could maybe use it for other things but I really just use this for pizza.
Combine the tomatoes, garlic, olive oil in a blender
Blend until a smooth sauce forms
Season with salt and oregano according to your taste
From the amazing "Cook Real Hawaii" by Sheldon Simeon.
Warm the milk to a temperature between 100 and 110 degrees Fahrenheit (37-43 C) either in the microwave or on a stovetop
Combine the milk with 1 tsp. of the sugar and yeast, and allow the yeast to bloom for 10 minutes
Crack one of the eggs and separate out the yolk from the white, setting the white aside for later
Mix the evaporated milk, remaining sugar, button, 3 eggs plus the 4th yolk, lemon zest, and nutmeg in a bowl, then mix in the yeast mixture
In another bowl, mix the flour, potato flakes, and salt, then pour the wet ingredients into the dry ingredients
If you have a stand mixer, mix this using a dough hook for several minutes until a wet and sticky dough forms. You could also do this by hand with a spoon
Once the dough has at least come together, turn the dough out onto a well-floured surface, and knead the dough for several more minutes. If the dough is too sticky to work, add a bit more flour. The dough should be wet and sticky, but dry enough you can work it into a smooth ball
Set the dough ball in a lightly buttered bowl and cover, then let it sit for at least an hour, allowing it to double in size
Butter the inside of a 9x13 baking pan
Punch down the dough and dump it onto another lightly floured work surface
Divide the dough into 16 equal sized pieces, and roll each piece into a ball
Set each ball into the pan, cover again, and allow to rise for an hour, giving each ball enough room so that ideally they aren't touching eachother
Preheat the oven to 350 degrees Fahrenheit (177 C) while the dough is rising
Mix the reserved egg white well with a bit of water and brush the egg white on top of each roll, then bake in the oven for 20 to 25 minutes
Brush the tops with a bit of butter and serve warm or cool, either way they will be delicious!
From the amazing "Cook Real Hawaii" by Sheldon Simeon.
Warm the milk to a temperature between 100 and 110 degrees Fahrenheit (37-43 C) either in the microwave or on a stovetop
Combine the milk with 1 tsp. of the sugar and yeast, and allow the yeast to bloom for 10 minutes
Crack one of the eggs and separate out the yolk from the white, setting the white aside for later
Mix the evaporated milk, remaining sugar, button, 3 eggs plus the 4th yolk, lemon zest, and nutmeg in a bowl, then mix in the yeast mixture
In another bowl, mix the flour, potato flakes, and salt, then pour the wet ingredients into the dry ingredients
If you have a stand mixer, mix this using a dough hook for several minutes until a wet and sticky dough forms. You could also do this by hand with a spoon
Once the dough has at least come together, turn the dough out onto a well-floured surface, and knead the dough for several more minutes. If the dough is too sticky to work, add a bit more flour. The dough should be wet and sticky, but dry enough you can work it into a smooth ball
Set the dough ball in a lightly buttered bowl and cover, then let it sit for at least an hour, allowing it to double in size
Butter the inside of a 9x13 baking pan
Punch down the dough and dump it onto another lightly floured work surface
Divide the dough into 16 equal sized pieces, and roll each piece into a ball
Set each ball into the pan, cover again, and allow to rise for an hour, giving each ball enough room so that ideally they aren't touching eachother
Preheat the oven to 350 degrees Fahrenheit (177 C) while the dough is rising
Mix the reserved egg white well with a bit of water and brush the egg white on top of each roll, then bake in the oven for 20 to 25 minutes
Brush the tops with a bit of butter and serve warm or cool, either way they will be delicious!
Recipe credit goes to King Arthur.
Dough
Water Bath
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 10 pieces and shape each piece into a smooth ball. Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below.
Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment. Place the balls on the baking sheet, cover, and let rest for 15 minutes.
Preheat the oven to 400°F.
Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
Drop 5 dough balls at a time into the water bath.
Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.
Recipe credit goes to King Arthur.
Dough
Water Bath
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough.
Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 10 pieces and shape each piece into a smooth ball. Alternatively, for instructions on how to shape long sub-style sandwich buns, see the tip below.
Lightly grease a baking sheet; or line the sheet with parchment and grease the parchment. Place the balls on the baking sheet, cover, and let rest for 15 minutes.
Preheat the oven to 400°F.
Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
Drop 5 dough balls at a time into the water bath.
Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.
Taken from the fantastic Mission Chinese cookbook, where he unexpectedly has some banger BBQ recipes. These are intended as a compliment to some Sous Vide BBQ Brisket., but are also just a delicious snack.
Mix up the cucumber and sliced onion in a bowl and salt them until they reach the level of salt you'd like to taste in the final pickle
Add the minced garlic, chopped dill, peppercorns, fennel seeds, and red pepper flakes and mix them all together
Cover the bowl with plastic wrap and leave in the fridge overnight
The next day, drain away all the liquid that has accumulated in the bowl and cover the vegetables in white vinegar
Leave everything to soak in the vinegar for 3-4 hours in the fridge
Drain off the vinegar and store in an airtight container for up to a week
Taken from the fantastic Mission Chinese cookbook, where he unexpectedly has some banger BBQ recipes. These are intended as a compliment to some Sous Vide BBQ Brisket., but are also just a delicious snack.
Mix up the cucumber and sliced onion in a bowl and salt them until they reach the level of salt you'd like to taste in the final pickle
Add the minced garlic, chopped dill, peppercorns, fennel seeds, and red pepper flakes and mix them all together
Cover the bowl with plastic wrap and leave in the fridge overnight
The next day, drain away all the liquid that has accumulated in the bowl and cover the vegetables in white vinegar
Leave everything to soak in the vinegar for 3-4 hours in the fridge
Drain off the vinegar and store in an airtight container for up to a week
For the roasted cauliflower and chickpeas:
For the tacos:
Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours. Drain and rinse the chickpeas.
In a large pot, add the soaked and rinsed chickpeas and cover them with water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the chickpeas are tender. Drain the cooked chickpeas.
Preheat your oven to 425°F (220°C).
In a large bowl, combine the cauliflower florets and cooked chickpeas. Drizzle with 2 tablespoons of olive oil and toss to coat.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and pepper. Sprinkle the spice mixture over the cauliflower and chickpeas, and toss until they are evenly coated.
Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and lightly browned.
While the cauliflower and chickpeas are roasting, warm the tortillas in a dry skillet over medium heat or wrap them in foil and place them in the oven for a few minutes until heated through.
To assemble the tacos, place a spoonful of the roasted cauliflower and chickpeas onto each tortilla. Top with sliced avocado, salsa or hot sauce, chopped cilantro, and a squeeze of lime juice.
Serve the tacos warm and enjoy!
For the roasted cauliflower and chickpeas:
For the tacos:
Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours. Drain and rinse the chickpeas.
In a large pot, add the soaked and rinsed chickpeas and cover them with water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the chickpeas are tender. Drain the cooked chickpeas.
Preheat your oven to 425°F (220°C).
In a large bowl, combine the cauliflower florets and cooked chickpeas. Drizzle with 2 tablespoons of olive oil and toss to coat.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and pepper. Sprinkle the spice mixture over the cauliflower and chickpeas, and toss until they are evenly coated.
Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and lightly browned.
While the cauliflower and chickpeas are roasting, warm the tortillas in a dry skillet over medium heat or wrap them in foil and place them in the oven for a few minutes until heated through.
To assemble the tacos, place a spoonful of the roasted cauliflower and chickpeas onto each tortilla. Top with sliced avocado, salsa or hot sauce, chopped cilantro, and a squeeze of lime juice.
Serve the tacos warm and enjoy!
The first food TikTok account that we followed was ThatDudeCanCook, and he seasons everything with this amazing herbed salt, which I now always have to keep a supply of in my fridge.
Combine all elements in a food processor and pulse long enough to incorporate all ingredients
Scrape down the sides and make sure everything gets well mixed. The mixture should look kind of like green sand when its done
Store in an airtight container in the fridge for up to two weeks, or freeze and keep it for much longer
The first food TikTok account that we followed was ThatDudeCanCook, and he seasons everything with this amazing herbed salt, which I now always have to keep a supply of in my fridge.
Combine all elements in a food processor and pulse long enough to incorporate all ingredients
Scrape down the sides and make sure everything gets well mixed. The mixture should look kind of like green sand when its done
Store in an airtight container in the fridge for up to two weeks, or freeze and keep it for much longer
Spread out all the cut tomatillos, onion, and chiles on a sheet pan with the tomatillos and chiles skin side up
Turn on your oven's broiler and put the veggies under the broiler until all the skins have blackened (for me, this is 10-20 minutes)
Near the end of the broiling, add the garlic to your sheet pan as well to char it a bit
Pull out the sheet pan and carefully transfer all the hot contents into your blender
Blend all ingredients until there are no chunks left, but the mixture should not be a smooth puree
Add as much cilantro as you desire. I'll usually take all the leaves off a bunch and leave the stems out. Up to you though.
Season with salt to taste. I find that several pinches of kosher salt is a good amount
Spread out all the cut tomatillos, onion, and chiles on a sheet pan with the tomatillos and chiles skin side up
Turn on your oven's broiler and put the veggies under the broiler until all the skins have blackened (for me, this is 10-20 minutes)
Near the end of the broiling, add the garlic to your sheet pan as well to char it a bit
Pull out the sheet pan and carefully transfer all the hot contents into your blender
Blend all ingredients until there are no chunks left, but the mixture should not be a smooth puree
Add as much cilantro as you desire. I'll usually take all the leaves off a bunch and leave the stems out. Up to you though.
Season with salt to taste. I find that several pinches of kosher salt is a good amount
A coworker of mine sent me his Scottish Great Grandmother's recipe. This is from the late 19th century and its pretty amazing how something like a scone has hardly changed at all in over 100 years. My one alteration to this recipe is to add orange zest and dried cranberries because I personally enjoy them. More traditionally, scones would contain either raisins, sultanas, or dried currants, so feel free to try those out.
Sift the flour, baking soda, and cream of tartar into a bowl
Add the sugar and salt and mix all the dry ingredients to combine them
Add the shortening/lard and mix using your fingers to break up the fat and distribute it throughout the dough in small pieces
Add the milk, egg, and any other fruits and mix using a spoon (or keep using your hands) until a soft dough forms
Heat up a cast iron skillet on low heat on your stove, lightly grease with thin layer of butter
Form the dough into little discs a few inches in diameter and press into the skillet, cooking until all sides are browned and the whole thing feels firm (I think it took 10-20 minutes on my stove)
Serve with clotted cream and jam
A coworker of mine sent me his Scottish Great Grandmother's recipe. This is from the late 19th century and its pretty amazing how something like a scone has hardly changed at all in over 100 years. My one alteration to this recipe is to add orange zest and dried cranberries because I personally enjoy them. More traditionally, scones would contain either raisins, sultanas, or dried currants, so feel free to try those out.
Sift the flour, baking soda, and cream of tartar into a bowl
Add the sugar and salt and mix all the dry ingredients to combine them
Add the shortening/lard and mix using your fingers to break up the fat and distribute it throughout the dough in small pieces
Add the milk, egg, and any other fruits and mix using a spoon (or keep using your hands) until a soft dough forms
Heat up a cast iron skillet on low heat on your stove, lightly grease with thin layer of butter
Form the dough into little discs a few inches in diameter and press into the skillet, cooking until all sides are browned and the whole thing feels firm (I think it took 10-20 minutes on my stove)
Serve with clotted cream and jam
Combine all the ingredients in a bowl and mix until everything is incorporated. Add sea salt to season, but use a light touch since the shoyu and oyster sauce will make it fairly salty on its own.
Serve immediately or store covered in the fridge, but you probably want to eat it within a day.
Combine all the ingredients in a bowl and mix until everything is incorporated. Add sea salt to season, but use a light touch since the shoyu and oyster sauce will make it fairly salty on its own.
Serve immediately or store covered in the fridge, but you probably want to eat it within a day.
AKA Pasta al uovo, the most simple pasta recipe that can be used to make all kinds of noodles or filled pasta shapes. Can be scaled to the number of people by just multiplying the recipe. This recipe is for one serving.
Pour the flour out onto a clean surface and form it into a mound with a hole in the middle, kind of like a little volcano
Crack egg(s) into the middle of the mound
Using a fork or your fingers, slowly integrate flour from the edge of the mount into the middle and mix with the flour, until a dough forms
If dough is too dry, add a bit of water. If dough is too wet, add a bit more flour
Knead for several minutes until flour and egg are well incorporated and dough is fairly firm and uniform in color
Cover with plastic and let sit for at least 30 minutes in a cool place before rolling out into whatever shape you want
AKA Pasta al uovo, the most simple pasta recipe that can be used to make all kinds of noodles or filled pasta shapes. Can be scaled to the number of people by just multiplying the recipe. This recipe is for one serving.
Pour the flour out onto a clean surface and form it into a mound with a hole in the middle, kind of like a little volcano
Crack egg(s) into the middle of the mound
Using a fork or your fingers, slowly integrate flour from the edge of the mount into the middle and mix with the flour, until a dough forms
If dough is too dry, add a bit of water. If dough is too wet, add a bit more flour
Knead for several minutes until flour and egg are well incorporated and dough is fairly firm and uniform in color
Cover with plastic and let sit for at least 30 minutes in a cool place before rolling out into whatever shape you want
Intended as a sauce for the Sous Vide BBQ Brisket.
First, we need to make smoked coke. Pour the onions and the bottle of coke into a saucepan, and simmer on the stove on low heat to infuse the onion flavor into the coke, but don't burn too much of the sugars
Take the coke/onion mixture and pour it into a bowl and cover with plastic wrap.
Prepare your smoking gun with your favorite wood chips, and insert the tube of the gun underneath the plastic wrap. Feed smoke into the container and then cover with plastic wrap, let sit for 1-2 minutes.
Drain into another container using a mesh strainer, and now you've got a batch of smoked coke
Heat up a saucepan on medium heat. Add 1 Tbsp. of brisket fat to the pan and swirl to coat
Add the tomato paste and cook for a minute while stirring until the paste has darkened a bit
Add the cumin and pepper, cook for 30 seconds or so, then add the garlic and cook for another minute, stirring consistently
Add the remaining brisket drippings, ketchup, 1/4 cup of smoked coke, vinegar, Worcestershire sauce, brown sugar, and mustard. Stir to combine everything
Simmer the sauce on low heat for 30 minutes, keeping the pan covered to avoid getting sugary splatters all over your stove
Allow the sauce to cool, then stir in your vinegar sauce and adjust with salt or more sugar to achieve your desired flavor balance
Intended as a sauce for the Sous Vide BBQ Brisket.
First, we need to make smoked coke. Pour the onions and the bottle of coke into a saucepan, and simmer on the stove on low heat to infuse the onion flavor into the coke, but don't burn too much of the sugars
Take the coke/onion mixture and pour it into a bowl and cover with plastic wrap.
Prepare your smoking gun with your favorite wood chips, and insert the tube of the gun underneath the plastic wrap. Feed smoke into the container and then cover with plastic wrap, let sit for 1-2 minutes.
Drain into another container using a mesh strainer, and now you've got a batch of smoked coke
Heat up a saucepan on medium heat. Add 1 Tbsp. of brisket fat to the pan and swirl to coat
Add the tomato paste and cook for a minute while stirring until the paste has darkened a bit
Add the cumin and pepper, cook for 30 seconds or so, then add the garlic and cook for another minute, stirring consistently
Add the remaining brisket drippings, ketchup, 1/4 cup of smoked coke, vinegar, Worcestershire sauce, brown sugar, and mustard. Stir to combine everything
Simmer the sauce on low heat for 30 minutes, keeping the pan covered to avoid getting sugary splatters all over your stove
Allow the sauce to cool, then stir in your vinegar sauce and adjust with salt or more sugar to achieve your desired flavor balance
Poke a small hole in the fat end of each egg to pop the air bubble and prevent shell cracking
Prepare a bowl with ice water big enough to hold the eggs
Bring a pot of water big enough to hold the eggs to a boil
Once the water is boiling, use a spider to slowly lower the eggs into the water, then watch the heat to keep it at a simmer
Set a timer for 5 minutes and 45 seconds (eggs could probably cook for 6 minutes but if you set your timer for that they will be overcooked by the time you pull the eggs out)
Use the spider to pull out the eggs and transfer them to an ice water bath to stop the cooking
Peel the eggs underwater to remove the shells more easily
Mix all the other ingredients together in a bowl, then transfer the peeled eggs to the marinade, cover with a paper towel to ensure the liquid is touching all sides of the eggs and refrigerate for 12 hours
After 12 hours, remove the eggs and store them in an airtight container
Poke a small hole in the fat end of each egg to pop the air bubble and prevent shell cracking
Prepare a bowl with ice water big enough to hold the eggs
Bring a pot of water big enough to hold the eggs to a boil
Once the water is boiling, use a spider to slowly lower the eggs into the water, then watch the heat to keep it at a simmer
Set a timer for 5 minutes and 45 seconds (eggs could probably cook for 6 minutes but if you set your timer for that they will be overcooked by the time you pull the eggs out)
Use the spider to pull out the eggs and transfer them to an ice water bath to stop the cooking
Peel the eggs underwater to remove the shells more easily
Mix all the other ingredients together in a bowl, then transfer the peeled eggs to the marinade, cover with a paper towel to ensure the liquid is touching all sides of the eggs and refrigerate for 12 hours
After 12 hours, remove the eggs and store them in an airtight container
This is kind of a mashup of a few different recipes, mostly inspired by Mission Chinese and Serious Eats.
This requires a smoking gun if you plan to cook this in a house or apartment without access to a smoker. I prefer to use red oak as my wood chips of choice as an homage to my hometown of Santa Maria, California.
If need be, cut your brisket into pieces of the appropriate size to fill the bags for your vacuum sealer
Make the rub by mixing all of the garlic, cayenne, pepper, cumin, salt, sugar, and celery seeds in a bowl
Slather the mustard all over the brisket to fully coat it, then add the rub, ensuring you have a perfectly uniform coating of rub all around the meat
Add the brisket to a bowl and cover with plastic wrap
Grab your smoking gun and favorite wood chips, and smoke the brisket for 1-2 minutes, keeping the bowl covered with plastic wrap to seal in the smoke while it is smoking
Add your brisket (or briskets if you cut it up) to bags, and seal using your vacuum sealer
Heat a water bath to 155 F (68 C) and add the brisket. Leave in the water bath for 36 hours (1.5 days)
Remove the brisket and allow it to cool, then open the bag and reserve the liquid to use in making your BBQ sauce
Set your oven to 275 F (135 C) and turn on convection if you have it. If you don't have a convection setting, use 300 F (150 C)
Place the brisket on a wire cooling rack on top of a half sheet pan, and roast in the oven for at least 2 hours to form a dark bark around the exterior
Rest for a bit to allow it to cool, then slice and serve with pickles, white bread, and BBQ sauce
This is kind of a mashup of a few different recipes, mostly inspired by Mission Chinese and Serious Eats.
This requires a smoking gun if you plan to cook this in a house or apartment without access to a smoker. I prefer to use red oak as my wood chips of choice as an homage to my hometown of Santa Maria, California.
If need be, cut your brisket into pieces of the appropriate size to fill the bags for your vacuum sealer
Make the rub by mixing all of the garlic, cayenne, pepper, cumin, salt, sugar, and celery seeds in a bowl
Slather the mustard all over the brisket to fully coat it, then add the rub, ensuring you have a perfectly uniform coating of rub all around the meat
Add the brisket to a bowl and cover with plastic wrap
Grab your smoking gun and favorite wood chips, and smoke the brisket for 1-2 minutes, keeping the bowl covered with plastic wrap to seal in the smoke while it is smoking
Add your brisket (or briskets if you cut it up) to bags, and seal using your vacuum sealer
Heat a water bath to 155 F (68 C) and add the brisket. Leave in the water bath for 36 hours (1.5 days)
Remove the brisket and allow it to cool, then open the bag and reserve the liquid to use in making your BBQ sauce
Set your oven to 275 F (135 C) and turn on convection if you have it. If you don't have a convection setting, use 300 F (150 C)
Place the brisket on a wire cooling rack on top of a half sheet pan, and roast in the oven for at least 2 hours to form a dark bark around the exterior
Rest for a bit to allow it to cool, then slice and serve with pickles, white bread, and BBQ sauce
Recipe mostly stolen, but lightly modified from Serious Eats
Prepare a water bath at 183 degrees Fahrenheit (83.9 C)
Season carrots with salt, vacuum seal in a bag along with the butter, brown sugar, and thyme
Cook in the water bath for one hour
Dump the contents of the bag into a nonstick pan, and saute on the stove for a few minutes until the liquid in the bag forms a glaze and the carrots get a bit of brown color to them
Serve as a side dish with dinner or just eat them on their own, since they're seriously the most delicious carrots ever
Recipe mostly stolen, but lightly modified from Serious Eats
Prepare a water bath at 183 degrees Fahrenheit (83.9 C)
Season carrots with salt, vacuum seal in a bag along with the butter, brown sugar, and thyme
Cook in the water bath for one hour
Dump the contents of the bag into a nonstick pan, and saute on the stove for a few minutes until the liquid in the bag forms a glaze and the carrots get a bit of brown color to them
Serve as a side dish with dinner or just eat them on their own, since they're seriously the most delicious carrots ever
Taken from this ramen recipe I found online.
Mix everything but the pork belly in a bowl to combine
Tie the pork belly into a roll using string
If the roll is too big to fit into your sous vide plastic bags, you may need to cut it up into pieces
Pour the marinade into the bag with the pork and vacuum seal it
Set your sous vide water bath to 170 degrees Fahrenheit (76.7 C)
Cook the pork for 10-12 hours
Remove the bag from the water bath, and refrigerate pork for several hours
Once the pork has chilled, it should be much easier to slice into think pieces which can be served with ramen or maybe made into a very tasty sandwich?
Taken from this ramen recipe I found online.
Mix everything but the pork belly in a bowl to combine
Tie the pork belly into a roll using string
If the roll is too big to fit into your sous vide plastic bags, you may need to cut it up into pieces
Pour the marinade into the bag with the pork and vacuum seal it
Set your sous vide water bath to 170 degrees Fahrenheit (76.7 C)
Cook the pork for 10-12 hours
Remove the bag from the water bath, and refrigerate pork for several hours
Once the pork has chilled, it should be much easier to slice into think pieces which can be served with ramen or maybe made into a very tasty sandwich?
Heat the water bath to 186 degrees Fahrenheit (85.6 C)
Season green beans with salt and pepper and place in a bag with a pad of butter
Seal the bag, and cook in the water bath for 45 minutes
Heat the water bath to 186 degrees Fahrenheit (85.6 C)
Season green beans with salt and pepper and place in a bag with a pad of butter
Seal the bag, and cook in the water bath for 45 minutes
Once you make eggs this way, it's hard to go back. I just add the eggs directly to the water bath while still in their shells, and the end result is a perfectly poached egg. You can then just keep them in the fridge (in my experience they last at least a week, but I usually eat them quickly) and use them as topping for reheating leftovers or eat them with your toast or whatever.
Heat your water bath to 145 degrees Fahrenheit (62.7 C)
Using a slotted spoon or spider, slowly lower the eggs into the water bath and rest them on the bottom
Set a timer for 45 minutes
Fish out the eggs with your spider or spoon and dry them off, then keep in your fridge either in the carton or in a container so you can remember which ones are the ones you poached
Once you make eggs this way, it's hard to go back. I just add the eggs directly to the water bath while still in their shells, and the end result is a perfectly poached egg. You can then just keep them in the fridge (in my experience they last at least a week, but I usually eat them quickly) and use them as topping for reheating leftovers or eat them with your toast or whatever.
Heat your water bath to 145 degrees Fahrenheit (62.7 C)
Using a slotted spoon or spider, slowly lower the eggs into the water bath and rest them on the bottom
Set a timer for 45 minutes
Fish out the eggs with your spider or spoon and dry them off, then keep in your fridge either in the carton or in a container so you can remember which ones are the ones you poached
An all-time classic Hawaiian dish. My old roommate in college, Brandon, introduced me to the glory of musubis when he would make them late at night when we were all super drunk. I have been addicted to them ever since.
Add a bit of oil to a skillet and preheat your stove to medium.
Cut the spam into 4 equally thick pieces. Salt each side.
Brown the spam in the pan for a few minutes, then set aside.
Clean out the oil from the skillet (or grab a new one) and cook the sugar, soy sauce, and mirin over medium-low heat to form a teriyaki glaze.
Add the spam to the pan with the glaze and cook another couple minutes until the spam is nicely glazed with teriyaki. Remove the spam and keep it on a plate while you prepare the next step.
Each square nori sheet should be able to be cut into two rectangles roughly the width of a piece of spam. You want to lay out a layer of rice about 1/4 inch thick that's roughly the same shape as your piece of spam on to the edge of each rectangle of nori. You can use a musubi mold for this or a spam can.
Lay the spam on top of the rice.
Roll up the nori until it's wrapped completely around the rice and spam, and use some water on your fingers to seal it up.
Serve with some la yu chili oil for an extra zing.
An all-time classic Hawaiian dish. My old roommate in college, Brandon, introduced me to the glory of musubis when he would make them late at night when we were all super drunk. I have been addicted to them ever since.
Add a bit of oil to a skillet and preheat your stove to medium.
Cut the spam into 4 equally thick pieces. Salt each side.
Brown the spam in the pan for a few minutes, then set aside.
Clean out the oil from the skillet (or grab a new one) and cook the sugar, soy sauce, and mirin over medium-low heat to form a teriyaki glaze.
Add the spam to the pan with the glaze and cook another couple minutes until the spam is nicely glazed with teriyaki. Remove the spam and keep it on a plate while you prepare the next step.
Each square nori sheet should be able to be cut into two rectangles roughly the width of a piece of spam. You want to lay out a layer of rice about 1/4 inch thick that's roughly the same shape as your piece of spam on to the edge of each rectangle of nori. You can use a musubi mold for this or a spam can.
Lay the spam on top of the rice.
Roll up the nori until it's wrapped completely around the rice and spam, and use some water on your fingers to seal it up.
Serve with some la yu chili oil for an extra zing.
Classic Italian dessert. This is a recipe I learned in a cooking class when I visited Rome.
Using a hand mixer or stand mixer with a whisk attachment, beat sugar and egg yolks for approximately 7 minutes, until the mixture is very smooth.
In a different bowl using the same mixer, whisk the egg whites until they're stiff enough that you can turn the bowl upside-down
Make some coffee according to your favorite coffee-making method, mix in a couple of spoonfuls of sugar according to your preference
Mix the mascarpone with the egg/sugar mixture until integrated
Fold in the egg whites just enough to incorporate them into the custard
Dip the lady fingers in the coffee, then place a layer of coffee-dipped biscuits in the bottom of a bowl or baking dish. Top the biscuits with a layer of the egg and mascarpone cream, then top with another layer of biscuits, and keep alternating layers until you've filled the bowl/dish
Classic Italian dessert. This is a recipe I learned in a cooking class when I visited Rome.
Using a hand mixer or stand mixer with a whisk attachment, beat sugar and egg yolks for approximately 7 minutes, until the mixture is very smooth.
In a different bowl using the same mixer, whisk the egg whites until they're stiff enough that you can turn the bowl upside-down
Make some coffee according to your favorite coffee-making method, mix in a couple of spoonfuls of sugar according to your preference
Mix the mascarpone with the egg/sugar mixture until integrated
Fold in the egg whites just enough to incorporate them into the custard
Dip the lady fingers in the coffee, then place a layer of coffee-dipped biscuits in the bottom of a bowl or baking dish. Top the biscuits with a layer of the egg and mascarpone cream, then top with another layer of biscuits, and keep alternating layers until you've filled the bowl/dish
Standard pasta sauce that I like to make when I'm in a hurry and want some spaghetti or something simple for dinner.
Add a few tablespoons of olive oil to a large saute pan or skillet, turn heat to medium-low
Add the onion, and cook until translucent, salting the onions slightly to help draw out their moisture
Add the mushrooms to the pan, cook for 3-5 minutes with the onions
Add the garlic and as much crushed pepper as you're comfortable with, and saute for another 1-2 minutes
Add the tomatoes to the pan, adjust the heat to low and stir to mix everything together
Cook the sauce until it's simmering, and season with salt and Italian seasoning blend to taste
Serve with pasta or store in a sealed container in the fridge and use it later
Standard pasta sauce that I like to make when I'm in a hurry and want some spaghetti or something simple for dinner.
Add a few tablespoons of olive oil to a large saute pan or skillet, turn heat to medium-low
Add the onion, and cook until translucent, salting the onions slightly to help draw out their moisture
Add the mushrooms to the pan, cook for 3-5 minutes with the onions
Add the garlic and as much crushed pepper as you're comfortable with, and saute for another 1-2 minutes
Add the tomatoes to the pan, adjust the heat to low and stir to mix everything together
Cook the sauce until it's simmering, and season with salt and Italian seasoning blend to taste
Serve with pasta or store in a sealed container in the fridge and use it later
Another recipe from "Japanese Soul Cooking" by Tadashi Ono and Harris Salat.
This is a great classic style Japanese curry that could also easily be made
vegan with a few ingredient substitutions while remaining delicious.
Place your pork cutlets on a cutting board or other clean flat surface. Use a hammer or other heavy metal flat thing to pound the pork until it's about 1/4 inch thick.
Cut some notches into the fatty parts so that the pork won't curl as much when it's immersed in the oil.
Season the flattened pork with salt and pepper.
Add enough oil to a cast iron skillet so that the oil height is at least 1 inch. Preheat the oil to 350 degrees Fahrenheight (176 C).
Mix up the egg and pour it onto a plate.
Lay out your flour on a second plate.
Lay out your panko on a third plate.
One at a time, take a cutlet and dredge first in the flour, then in the egg, then the panko, then stick it into the oil.
Deep fry each cutlet for 4 minutes, flipping at least once to make sure you get great browning on all sides.
Another recipe from "Japanese Soul Cooking" by Tadashi Ono and Harris Salat.
This is a great classic style Japanese curry that could also easily be made
vegan with a few ingredient substitutions while remaining delicious.
Place your pork cutlets on a cutting board or other clean flat surface. Use a hammer or other heavy metal flat thing to pound the pork until it's about 1/4 inch thick.
Cut some notches into the fatty parts so that the pork won't curl as much when it's immersed in the oil.
Season the flattened pork with salt and pepper.
Add enough oil to a cast iron skillet so that the oil height is at least 1 inch. Preheat the oil to 350 degrees Fahrenheight (176 C).
Mix up the egg and pour it onto a plate.
Lay out your flour on a second plate.
Lay out your panko on a third plate.
One at a time, take a cutlet and dredge first in the flour, then in the egg, then the panko, then stick it into the oil.
Deep fry each cutlet for 4 minutes, flipping at least once to make sure you get great browning on all sides.
This is a pork bone broth usually used for making ramen, though you could just drink it straight up and it'd be delicious too. The broth should be a light beige or white color rather than a darker brown color, and it should be very cloudy from all the fat particles and gelatin that have been rendered out.
Add pork bones to an 8 quart stock pot or instant pot and cover them with cold water
Set your stove or instant pot to high heat and bring the water to a boil
Once the water is boiling, remove the stock pot from the heat and strain the trotters using a colander
Wash your stock pot or prepare a second pot
Thoroughly wash each pork bone under cold water, with the goal of removing most of the meat and any bits that are red or brown in color, then return each bone to the clean pot
Cover the bones with fresh cold water
Set the pot to saute mode on high heat, and bring the water back up to a boil
Allow the bones to boil for 30 minutes or so
Add the onion and garlic to the mixture, then place the lid on the pot and set to soup mode under high pressure and set the timer to 90 minutes
Turn off the pressure cooker and wait for the pressure to drop to the point that you can open the lid again
At this point, the bones should have released most of their gelatin and should be falling apart
Bring the liquid back to a boil over medium saute mode and boil for another 30-60 minutes. This will help to agitate some of the fat out of the bones and form that nice cloudy color
Remove all the big pieces of bone and onion, then strain the broth with a fine mesh strainer into a second vessel
Bring the bones up to a boil over high heat
Add the onion and garlic, then reduce the heat to medium and try to keep the mixture at a very low rolling boil
Cover the pot and cook for up to 10 hours. The longer the stock is left boiling, the more gelatin can be extracted from the bones
Remove all the big pieces of bone and onion, then strain the broth with a fine mesh strainer into a second vessel
This is a pork bone broth usually used for making ramen, though you could just drink it straight up and it'd be delicious too. The broth should be a light beige or white color rather than a darker brown color, and it should be very cloudy from all the fat particles and gelatin that have been rendered out.
Add pork bones to an 8 quart stock pot or instant pot and cover them with cold water
Set your stove or instant pot to high heat and bring the water to a boil
Once the water is boiling, remove the stock pot from the heat and strain the trotters using a colander
Wash your stock pot or prepare a second pot
Thoroughly wash each pork bone under cold water, with the goal of removing most of the meat and any bits that are red or brown in color, then return each bone to the clean pot
Cover the bones with fresh cold water
Set the pot to saute mode on high heat, and bring the water back up to a boil
Allow the bones to boil for 30 minutes or so
Add the onion and garlic to the mixture, then place the lid on the pot and set to soup mode under high pressure and set the timer to 90 minutes
Turn off the pressure cooker and wait for the pressure to drop to the point that you can open the lid again
At this point, the bones should have released most of their gelatin and should be falling apart
Bring the liquid back to a boil over medium saute mode and boil for another 30-60 minutes. This will help to agitate some of the fat out of the bones and form that nice cloudy color
Remove all the big pieces of bone and onion, then strain the broth with a fine mesh strainer into a second vessel
Bring the bones up to a boil over high heat
Add the onion and garlic, then reduce the heat to medium and try to keep the mixture at a very low rolling boil
Cover the pot and cook for up to 10 hours. The longer the stock is left boiling, the more gelatin can be extracted from the bones
Remove all the big pieces of bone and onion, then strain the broth with a fine mesh strainer into a second vessel
A deliciously fatty and thick soup made from pork bones, with a cloudy white appearance that comes from cleaning the bones before cooking them to avoid brown colors.
Bring broth to a boil in a stock pot
Warm your tare on the lowest setting on your stove in a small saucepan
Slice your chashu thinly and brown in a pan or using a torch
Cut your soft boiled eggs into halves for a nice presentation
If you need to heat any other toppings like cooked greens or mushrooms, do this now
Bring a pot of water to boil on your stove, and cook the ramen until just al dente (usually takes 4 minutes or so)
While the ramen is cooking, pour some hot water (I like just using my electric tea kettle for this) into each bowl to help warm the bowl so its doesn't cool down any components
Drain the noodles, and now it's time to plate everything. In a large bowl, add 1-2 tablespoons of tare, then 1-2 ladles of broth (the exact ratio of tare to broth is something you should play with a bit to make sure the broth isn't too salty). Then add your noodles to the bowl. Top with a slice of chashu, the eggs, and any other veggie toppics and mushrooms and some sliced scallions and some dried seaweed if you like. Now's also the time to drizzle a bit of the aroma oils on top of the soup.
A deliciously fatty and thick soup made from pork bones, with a cloudy white appearance that comes from cleaning the bones before cooking them to avoid brown colors.
Bring broth to a boil in a stock pot
Warm your tare on the lowest setting on your stove in a small saucepan
Slice your chashu thinly and brown in a pan or using a torch
Cut your soft boiled eggs into halves for a nice presentation
If you need to heat any other toppings like cooked greens or mushrooms, do this now
Bring a pot of water to boil on your stove, and cook the ramen until just al dente (usually takes 4 minutes or so)
While the ramen is cooking, pour some hot water (I like just using my electric tea kettle for this) into each bowl to help warm the bowl so its doesn't cool down any components
Drain the noodles, and now it's time to plate everything. In a large bowl, add 1-2 tablespoons of tare, then 1-2 ladles of broth (the exact ratio of tare to broth is something you should play with a bit to make sure the broth isn't too salty). Then add your noodles to the bowl. Top with a slice of chashu, the eggs, and any other veggie toppics and mushrooms and some sliced scallions and some dried seaweed if you like. Now's also the time to drizzle a bit of the aroma oils on top of the soup.
Based on David Chang's recipe from Momofuku, but made with yuzu juice. You wouldn't think ice cream this simple and made with sour cream would be so good, but the citrus really complements it well.
Add the sugar and water to a small saucepan and bring to a simmer, stirring often, until a clear syrup forms, then allow this to cool before proceeding
Add the sour cream to a bowl and whisk a bit to get out any lumps and smooth it out
Add the syrup and juice, then whisk until the whole mixture is well incorporated
Cover and refrigerate until the whole mixture is cold
Start your ice cream maker and add the mixture to it, following your specific machine's process. For me, I use a Cuisinart ice cream maker that slowly churns using a giant frozen tub, and I'd say it takes maybe 30 minutes to reach a good soft serve consistency
Based on David Chang's recipe from Momofuku, but made with yuzu juice. You wouldn't think ice cream this simple and made with sour cream would be so good, but the citrus really complements it well.
Add the sugar and water to a small saucepan and bring to a simmer, stirring often, until a clear syrup forms, then allow this to cool before proceeding
Add the sour cream to a bowl and whisk a bit to get out any lumps and smooth it out
Add the syrup and juice, then whisk until the whole mixture is well incorporated
Cover and refrigerate until the whole mixture is cold
Start your ice cream maker and add the mixture to it, following your specific machine's process. For me, I use a Cuisinart ice cream maker that slowly churns using a giant frozen tub, and I'd say it takes maybe 30 minutes to reach a good soft serve consistency