Recipe Book Backup

I received a notebook for my bridal shower with recipes in it contributed by the guests. Since then, I have been adding recipes that I have tried and enjoyed so I can make them again without trying to remember which of several Pinterest posts was the correct recipe.

I occasionally worry about the effort to track down recipes again if something were to happen to my book, so I decided to have a digital backup. That is what this post is. I'll include sources maybe eventually if I have time and find the original posts.

Part 1: Contributions from family and friends:

Easy Custard
1 cup milk
1 egg
1 Tbsp cornstarch
1/6 cup sugar
1/2 tsp vanilla extract
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Crepes
1 cup flour
1 tsp sugar
1/4 tsp salt
3 eggs
2 cups milk
2 Tbsp melted butter
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Chinese Chicken Salad
1 head cabbage
2 pkg chicken ramen
1/3 cup slivered almonds
3 Tbsp sesame seeds
8 green onions
3-4 boiled chicken breasts
Dressing:
3/4 cup oil
5 Tbsp white vinegar
1 1/2 tsp salt
3/4 tsp pepper
3 Tbsp sugar
2 ramen flavoring packets

Toss broken ramen with chicken, cabbage, and onions. Toast seeds. Mix in dressing and put in fridge to get cold and soft.
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Sicilian Salad
tomatoes
green beans
oil
vinegar
salt
pepper
oregano
potatoes (optional)
mozzerella cheese (optional)
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Black Bean Taco Salad
2 cans black beans
1 can sliced olives
1/4 cup chopped green onions
1/2 cup cilantro

Mix together with letttuce!

Dressing:
2 Tbsp lime juice
1 tsp cumin
1/4 tsp pepper
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White Chicken Chili
32 oz chicken stock
2 cups water
4 cans cannellini beans
5 cups cooked chicken
16 oz salsa
16 oz grated peper jack, divided (8 oz as garnish)
2 tsp cumin
3 garlic
1/2 cup finely crushed corn chips for garnish
sour cream for garnish

Crockpot on high or stovetop until cheese melts
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Taco Soup
1 lb ground beef
1 large onion, chopped
28 oz crushed tomatoes
1 can kidney beans, undrained
1 can corn, undrained
1 pkg taco seasoning

Brown beef and onion, drain fat, simmer everything for half an hour
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Meatball soup
4 cups chicken broth
2 cups V8
1 lb ground beef
1/2 pkg small pasta, cooked
1 tsp curry powder
2/3 cup dried mint
salt
pepper
fresh garlic
1 egg
1/2 cup seasoned breadcrumbs

Simmer broth, V8, garlic, salt (if needed), pepper, and curry powder.
Mix ground beef, breadcrumbs, beaten egg, salt, pepper, and garlic. Form into balls and add to simmering liquid. Meatballs will float when cooked. Add mint and pasta.
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Quick Tilapia
Combine:
1/4 cup mayo
2 tsp chili powder
1/4 tsp salt

Grease  9" square baking dish w/ mixture
Place 4 tilapia filets in dish and coat with remaining mixture. Top with 1 1/2 cups corn.
Broil about 10 min or until corn is lightly brown. Serve with lime wedges.
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Poppyseed Chicken
3 cups shredded chicken
1 1/2 can cream of chicken
2 cups sour cream
Ritz crackers
2 Tbsp poppy seeds
3 Tbsp melted butter

Mix first three ingredients and put in 9"x13" pan. Top with mixed remaining ingredients. Bake for 30 minutes.
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Hawaiian Haystacks
1 1/2 cup shredded chicken
2 cans cream of chicken, warmed
15 oz chicken broth

Mix together and put on top of rice. Add additional toppings as desired:
toasted nuts
coconut
pineapple
raisins
craisins
green peppers
tomatoes
celery
olives
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Poor Man's Casserole
tater tots (frozen)
1 lb cooked ground meat
bag of mixed vegetables (frozen)
2 cans cream of mushroom
grated cheese to cover top

Layer tater tots, vegetables, meat, then spread cream of mushroom. Cover with cheese and bake at 350 until cheese is melted and golden brown.
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No Bake Cookies
2 cups sugar
4 Tbsp cocoa
1 stick butter
1 cup peanut butter
1 Tbsp vanilla
3 or more cups oatmeal

Bring sugar, cocoa, butter, and milk to a boil for 1 to 1 1/2 minutes. Take off heat and add peanut butter, vanilla, and oatmeal. Place teaspoons of the mixture while still hot on a flat surface and let harden.
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White Hot Chocolate
3 squares white almond bark
1 cup heavy cream
1 cup half and half
3 cups milk

Melt almond bark. Add the rest of ingredients and warm.
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Guacamole
avocadoes
mayonnaise
garlic salt (A LOT)
lemon juice to keep color

Stir violently until there are no more chunks. Add chips. Eat.
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Apple Hand Pies
Filling:
2 apples, diced small. Very small.
2 Tbsp butter
1/4 cup white sugar
2 Tbsp brown sugar (or to taste)
2 tsp cinnamon (or much more)
a little bit of nutmeg
Crust:
2 1/2 cups flour
1 cup butter, cut and very cold
1 tsp - 1 Tbsp sugar, depending on how sweet you like
6-8 Tbsp ice water
egg for egg wash

Make crust, chill.
Melt butter in a large skillet and add apples and sugars. Cook until tender or as crisp as you want. Add cinnamon and nutmeg.
Roll out dough. Cut out the shape of the pies. Wet the edge of the pie with the leftover apple syrup and fill the pies. Cover and crinkle the edges. Cut a steam vent and place on a cookie sheet with parchment paper. Egg wash and sprinkle sugar. Cook 25-30 minutes at 400 or until the crust is golden. Serve warm.
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Chamlee's Famous Rolls
1 pack yeast
1 1/3 cup warm water
1 cup mashed potatoes
2/3 cup sugar
2/3 cup butter
2 eggs
6-7 cups flour

15-20 minutes at 400
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Crack Cookies
1 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
2 3/4 cup flour
1 tsp salt
1 tsp baking soda
1 cup caramel bits
1 cup milk chocolate chips
1 cup butterscotch or milk chocolate chips

8-10 minutes at 375
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Brownies
2 eggs
1 1/4 cup sugar
4 oz backing chocolate or 1/2 cup cocoa
1/2 cup butter
1 tsp vanilla
1/2 cup flour
1/2 tsp salt

Beat egg on high. Slowly add sugar until thick. Add melted butter and chocolate, then remaining ingredients. Bake 30 min at 350.
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Part 2: My tried and tested recipes

Falafel
6 cloves garlic
1 can chickpeas
1 bunch cilantro
1 bunch parsley
1/2 cup diced red onion
1/3 cup flour, or more
1 Tbsp lemon juice
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cumin
1/2 tsp pepper

Blend in food processor. Add flour until not too goopy. Heat oil on med-high, cook 2 Tbsp discs about 3 minutes per side.
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Tzatziki Sauce
1 cup yogurt
2 garlic cloves
1/2 cucumber, seeded and grated
1/2 Tbsp lemon juice
1/2 Tbsp olive oil
pepper
salt to taste
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Pita Bread
1 cup water
2 tsp yeast
2 1/2 to 3 cups bread flour
2 tsp kosher salt
2 Tbsp olive oil

Makes 8. Heat steel to 450.
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Instant Pot Risotto
2 Tbsp butter
1 shallot or 1/2 onion
2 cups arborio rice
4 cups chicken broth
1 cup mozzerella
1/2 cup parmesan

Sweat shallot in butter. Toast rice, and add broth. Cook 5 minutes on high pressure, quick release, stir in cheese.
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Pizza Dough
615 g bread flour
8 g salt
1 tsp yeast
375 g water
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Chicken "Marsala"
2 chicken breasts, cut in half
1 cup mushrooms, sliced
1/2 cup chicken broth

Dredging Mixture:
1/4 cup flour
1/2 tsp garlic salt
1/2 tsp oregano
1/4 tsp pepper

Dredge chicken breast halves in the mixture and cook 2 min or until lightly browned. Turn chicken over and add the mushrooms. Cook for 2 min, stirring. Pour over broth, cover, and simmer 10 minutes.
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Crockpot Gumbo
1/3 cup flour
1/3 cup oil
3 cups chicken broth
12-16 oz smoked sausage, 1/2" slices
2-3 cups cooked chicken
1 1/2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped celery
4 garlic
1/2 tsp pepper
1/2 tsp red pepper

Make roux and cook until dark reddish brown. Cook everything in crockpot 4-5 hours on high or 8-10 hours on low. Add rice
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Fajitas
1 1/2 lb chicken breast, cut in thin strips
4 Tbsp oilive oil
2 Tbsp lemon juice
1 1/2 tsp season salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp red chili flakes
Marinate in fridge 1-4 hours.
Serve with a cooked package of sliced peppers and onions, sour cream, and tortillas.
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Garlic Basil Knots
1 cut water
2 Tbsp butter
1 egg
3 1/4 cup flour
1/4 cup sugar
1 tsp salt
3 tsp yeast

Make dough into 12 knots, bake 9-12 minutes at 400. Brush with mixture of
2 Tbsp butter
2 garlic
3-4 leaves fresh basil, chopped
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Spanish Chicken with Sofrito Sauce
3 chicken breasts
salt, pepper
Sauce:
1 med onion, chopped
1/2 bell pepper, chopped
3 garlic
10 mushrooms, sliced
1/3 cup olive oil
28 oz crushed tomatoes
2 bay leaves

Pan fry chicken breasts with half of the oil and the salt and pepper. Saute vegetables in remaining oil. Add tomatoes and bay leaves. Simmer, stirring. Add salt to taste.
Cut up chicken and add to sauce. Cook 10 minutes.
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Red Lentil Dal
3 cloves garlic
1 Tbsp fennel seed
1 tsp cumin seeds
1 tsp black mustard seeds
red chili flakes
1 clove
1 cup chopped onion
1 lb rinsed red lentils
5 cups water
1 Tbsp garam masala
1 tsp turmeric
dash nutmeg
1 Tbsp fresh ginger
6 Tbsp tomato puree

Cook garlic and whole spices in ghee or oil for a minute. Sweat onion, add lentils, cook a few minutes, then add the rest and cook 30 minutes.
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Tuscan Sausage Soup
1 lb hot Italian sausage
5-6 potatoes, diced
6 cups chicken broth
crushed red pepper
4 cups chopped greens
1 cup cream

Cook sausage and cut it up. Add to a pot with potatoes, pepper flakes, and broth. Cook until potatoes are done. Mash 1 cup of the potatoes. Add greens and cream.
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Cheesecake
Crust:
12 graham crackers (chocolate is nice), crushed
5 Tbsp melted butter
Cheesecake:
2 lb cream cheese
1 cup sugar
1 Tbsp corn starch
1/8 tsp salt
1/2 cup sour cream
2 tsp vanilla extract
3 eggs
1 egg yolk

Mix crumbs and butter, then press evenly into springform pan wrapped in foil. Bake 8-10 minutes at 350.
Mix cheese, sugar, starch, and salt on med-low until smooth. Mix eggs and yolk in, 1 at a time.
Pour into crust, place pan into water bath, and bake 50-60 minutes. Edges should be puffed with the center still jiggly. Cool in oven 1 hour with the door cracked.
Chill in fridge.
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Peach Pie Filling
1/2 cup sugar
1/4 cup brown sugar
4 1/2 cups sliced peaches
3 Tbsp corn starch
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt
2 tsp lemon juice
1 Tbsp butter

Combine peaches and sugars, toss, let stand one hour. Drain, reserving juice.
In saucepan, put cornstarch, spices, and salt. Gradually stir in juice. Boil until thickened. Remove from heat, add lemon juice and butter.
Pie cooks for 50-60 minutes at 400.
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Rustic French Apple Tart
Crust:
1 1/2 cups flour
1/2 tsp salt
2 Tbsp sugar
1 1/2 sticks (12 Tbsp) very cold butter, cut into 1/2" pieces
1/4 cup very cold water
Filling:
3 large baking apples, peeled, cored, and sliced thin
1/3 cup sugar
1 tsp vanilla
1 tsp cinnamon
2 Tbsp butter, melted
1/8 tsp salt

Make dough, Mix filling, roll out dough into a 14" circle. Put apples on dough except the last 3 inches around the edge. Fold the edge over, pleating.
Cook 55-60 minutes at 350.
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Saag Paneer
Paneer:
8 cups milk
1/4 cup lemon juice
Marinade:
1 tsp turmeric
1/2 tsp cayenne
1 tsp salt
3 Tbsp oil
Saag:
16 oz finely chopped spinach
1 med white onion, finely chopped
1 Tbsp fresh ginger
4 garlic
1 large green serrano, chopped (optional)
1/2 tsp garam masala
2 tsp coriander
1 tsp cumin
1/2 cup yogurt

Cook milk to boil, add lemon juice, stir.
Strain 5 minutes, press in fridge 20 minutes.
Dice paneer and marinate while prepping other ingredients.
Pan fry paneer, remove.
Cook onion, ginger, garlic and chili until toffee brown, about 15 min. Add spices and water if necessary to prevent burning while they cook. Add spinach, cook.
Turn off heat and add yogurt a little at a time. Add paneer and warm. Season with salt.
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Naan
1/4 cup water
1 Tbsp sugar
2 tsp yeast
3/4 cup milk
3/4 cup yogurt
4 cups flour
1 tsp kosher salt
1 stick melted butter for brushing
4 garlic for brushing

Makes 12
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Potstickers
Dough:
2 1/2 cups flour
1/4 tsp salt
2/3 cup boiling water
1/3 cup cold water
Filling:
8 oz minced cabbage, salted and squeezed dry
8 oz ground pork
1/2 tsp soy sauce
white pepper
1/2 tsp cornstarch
1/2 tsp rice wine
1/2 tsp sesame oil
2 Tbsp minced chives
4 oz water chesnuts
3-4 shiitake mushrooms, finely diced
1/2 tsp fresh ginger

Stir dry ingredients, add hot water, and stir quickly. Once crumbly, add cold water, stir until scraggly.
knead until smooth, rest 20 min.
cut into 40 pieces and roll into wrappers 3 1/2" wide.
Fill, close, and cook by browning one side, then adding 1/4 cup of water and covering.
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Chicken Tikka Masala
Marinade:
1 1/2 lb chicken thigh, 1" cubes
1/2 cup yogurt
1 Tbsp lemon juice
1 tsp ground ginger
3 garlic
1/4 tsp white pepper
1 Tbsp garam masala
Sauce:
1 can tomato puree
1 1/2 tsp fresh ginger
8 garlic
2 tsp fenugreek leaves
1 tsp each cumin, coriander, smoked paprika
 2 tsp garam masala
1/2 cup heavy cream

Marinate chicken 1-10 hours.
Saute in instant pot, then add sauce ingredients except cream. Cook on high 9 minutes, then quick release.
Stir in cream and check seasoning.
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Ants Climbing a Tree
4 oz dry vermicelli glass noodles
1 Tbsp oil
1 Tbsp ginger
1 Tbsp doubanjian
4 oz ground pork or chicken
2 cups chicken broth
1/2 tsp sugar
1 tsp dark soy sauce
1 tsp light soy sauce
1/4 cup chopped scallion

Soak noodles 10 minutes, rinse, and drain.
cook aromatics in wok, add meat and cook.
Add sugar and liquids.
Boil, add noodles and scallions.
Serve over rice.
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Chicken Doner Kebab
2 lb chicken thighs
Marinade:
1 cup yogurt
3 garlic
1 1/2 tsp coriander
2 tsp cumin
2 tsp paprika
1 tsp cayenne
1 1/2 tsp onion powder
1/2 tsp black pepper
2 1/2 Tbsp tomato paste
1 1/2 tsp salt
1 Tbsp lemon juice
2 Tbsp olive oil

Marinate 3 hours to 24 hours
skewer, bake 35 min at 430.
Baste, bake 25-30 min.
Baste, let stand 5 min, carve.
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Cinnamon Rolls
Dough:
1 cup milk
2 1/2 tsp yeast
2 eggs
1/2 cup melted butter
4 to 4 1/2 cups flour
1 tsp salt
1/2 cup sugar
Filling:
1/2 cup soft butter
1 cup brown sugar
2 Tbsp cinnamon
1/2 cup cream (to pour over risen rolls)
Frosting:
6 oz cream cheese
1/3 cup soft butter
2 cups powdered sugar
1/2 tsp vanilla or maple extract

17-19 min at 375.
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Toast Beans
1 lb dry navy beans
1 medium onion
2 garlic
3 Tbsp brown sugar
3 Tbsp molasses
3 Tbsp Worcestershire sauce
3 Tbsp apple cider vinegar
2 Tbsp tomato paste
3 bay leaves
2 1/2 cups tomato puree
6 cups chicken broth (4 for instant pot)
salt to taste
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Gingerbread Cookies
1 cup brown sugar
1/3 cup shortening
1 1/2 cup molasses
2/3 cup cold water
7 cups flour
2 tsp baking soda
2 tsp ground ginger
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1/2 salt

Beat wet ingredients, stir in remaining ingredients. Chill at least 2 hours.
Roll out 1/4" thick, place cookies 2" apart on cookie sheet.
Bake 10-12 min at 350.
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Chocolate Cupcakes
2 1/4 cup sugar
1 3/4 cup flour
5/8 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
1 cup milk
1/2 cup oil
1 tsp vanilla
1 cup boiling water

Add water last after mixing everything else for 3 min.
Pour into pans or cupcake tins 2/3 full.
Bake 30-35 min at 350 or longer for a larger cake
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Applesauce
4 sweet apples, peeled, cored, chopped
1/2 - 3/4 cup water
1/2 tsp cinnamon
pinch nutmeg

Cover and boil apples and water, simmer 10 min. Check that it doesn't go dry.
Add cinnamon and nutmeg, cook 10 min. Mash.
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Mayonnaise
2 egg yolks
1 cup oil
3 tsp white wine vinegar
1 tsp mustard
1/2 tsp kosher salt
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Sauces
Veloute:
3 cup stock
1 oz butter
1 oz flour
Make light roux, stir in stock, reduce to 2/3 original volume. Should coat back of spoon.

Bechamel:
2 1/2 cup milk
30 g butter (2 Tbsp)
30 g (1/3 cup) flour
1/4 onion, peeled
2-3 cloves
1 bay leaf
salt, white pepper, nutmeg

Warm milk to 110. Make roux and slowly whisk in milk.
Stab the bay leaf into the onion with cloves. Season.

Add 1/2 cup cream for cream sauce.
Cheddar sauce: 1 pint bechamel + 1/2 cup shredded cheddar cheese + 1/4 tsp mustard powder + 1 1/2 tsp worcestershire + 1/4 cup hot milk

Marinara:
olive oil
6 garlic
28 oz crushed tomatoes
1/8 tsp crushed red pepper flakes
1 1/2 tsp coarse salt
1/4 tsp oregano
1/4 pepper
1 sprig basil

Saute things, simmer 15 min.
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Sushi Rice
3 cups rice
1/4 cup vinegar
1/4 Tbsp sugar
1 tsp salt
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Chicken and Mushroom Pie
Pastry:
400 g flour
200 g cold butter
pinch salt
120 ml very cold water
Filling:
400 g cubed chicken
30 g sliced mushroom
2 leeks, finely sliced
2 Tbsp butter
2 Tbsp flour
2 cups chicken broth
1/2 cup dry white wine or some other liquid
100 ml cream
2 tsp fresh thyme
1 egg + 2 Tbsp water for egg wash

Saute leeks until crisp, sear chicken, add mushrooms and liquid, evaporate. Add 1/2 cup chicken broth and simmer until chicken is cooked. Make sauce with roux and remaining broth and bay. Add to the chicken and add thyme and cream, cooking on low until thickened enough. Make pies and bake 50 min at 375.
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Jambalaya
2 lb smoked sausage, cut up
3 raw chicken breast, diced
1 lb ham, chopped
3 med onions, chopped
1 bunch green onions, chopped
2 garlic
1 tsp thyme
1 tsp basil
1/2 tsp black pepper
1 1/2 tsp white pepper
1/2 Tbsp red pepper flakes
5 1/2 cup chicken broth
2 1/2 cups uncooked rice

Cook sausage in a dutch oven on high for 5 min, then add chicken and cook 10 min. Reduce heat to medium and cook onions, then ham and garlic.
Turn off heat, stir in seasonings, and let sit 2 hours. Add broth, boil, add rice, and cook on medium heat while stirring for 5 min. Cover and simmer 25 min.
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Pfeffernusse
1/2 cup molasses
1/4 cup honey
1/2 cup butter
4 cup flour
3/4 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp cardamom
1 tsp allspice
1 tsp nutmeg
1 tsp cloves
1 tsp ginger
1 tsp black pepper
1/2 tsp salt
2 eggs
2 tsp anise extract
powdered sugar

Melt molasses, honey, and butter together and cool. Stir in eggs and extract. Gradually stir in combined dry ingredients. Chill 2 hours.
Make 1/2" balls, space 1" apart. Bake until not shiny, 12-15 min at 325. Cool on rack, roll in powdered sugar, and age 1 day in airtight container.
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Shortbread
7 oz flour
2 oz sugar
4 oz butter
2 pinch salt

Mash butter with a fork and add sugar. Mix flour and salt. Add flour mixture to butter a little at a time. Knead well for several minutes without letting it get too warm.
Roll it out 1/2", prick with a fork, and put in greased baking pan. Score where pieces will be.
Bake 45 min at 325.
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Apple Crisp
8 cups tart apples, peeled and sliced
2 Tbsp lemon juice
Topping:
2/3 cup flour
1 cup brown sugar
1/2 cup butter
2 tsp cinnamon
1/2 tsp nutmeg
2 cup oatmeal

Put apples and lemon juice in 9"x13" pan. Work topping mixture like pastry until crumbly. Spread over apples and bake 30 min at 375.
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Aebleskivers
2 eggs, divided
2 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp butter, melted
2 C buttermilk

Beat egg whites to stiff peaks
Mix other things, fold in whites.
Fill pan 1/4" short of the top over medium heat. Flip when there are bubbles.
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Banana Cake
3 ripe bananas (1 1/2 cups)
2 tsp lemon juice
3 cup flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cups soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1 1/2 cup buttermilk
Cream cheese frosting:
1/2 cup soft butter
8 oz cream cheese
1 tsp vanilla
3 1/2 cups powdered sugar

Mash banana with lemon juice. Mix dry ingredients, cream butter and sugar and beat in eggs. Add vanilla and stir in flour and buttermilk, then bananas.
Bake 1 hour at 275.
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Harissa Beans
1 onion
2 garlic
2 Tbsp tomato paste
2 cans cannellini beans or chickpeas
1/2 cup chicken broth
1/4  cup harissa
chicken thighs (optional)
chopped parsley

Brown chicken thighs if using. Cook other ingredients. Place in 425 oven for 25 minutes to cook chicken. Sprinkle parsley on top.
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Rolled Sugar Cookies
1 stick butter
1 cup sugar
1 egg
1 tsp vanilla
1/4 cup milk
2 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon or nutmeg

Chill dough. Roll and cut out cookies. Bake on ungreased sheet for 8-10 minutes at 375.
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Bread for kebabs
2 tsp yeast
1/2 tsp sugar
1 cup warm water
450 g flour
1 tsp salt
2 Tbsp olive oil
2 Tbsp yogurt

2 6"x12" rectangles. Poke with fingers, proof 20 min. Bake 10 min at 450.
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Digestives
1/2 cup flour
1 1/2 cup whole wheat flour
1 tsp baking powder
1/2 cup butter, room temp
3/4 cup powdered sugar
1/4 cup whole milk

Rub butter into flour and baking powder. Add sugar and enough milk to make stiff dough. Knead briefly until smooth.
Roll out 1/8", cut into shapes. Prick with a fork and bake 10-15 min.
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Crumpets
225 g flour
1 tsp salt
1 Tbsp yeast
1 tsp sugar
275 ml warm milk
6 Tbsp water

let bubble 45 min, put 2-4 Tbsp into an egg ring and cook on low until bubbles pop. Flip and cook 1 more minute.
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Clam Chowder
2 cans clams
3 cups diced potatoes
1 cup chopped onion
1 cup chopped celery (optional)
4 slices cooked bacon, chopped
3 cups milk
1 cup cream
2 Tbsp red wine vinegar
3/4 cup butter (170 g)
3/4 cup flour

Cook vegetables in one pot. Boil in clam juice plus enough water.
Make roux in other pot. Add milk and cream to roux, thicken.
Combine everything. Clams go in last.
Add salt to taste.
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Banana Bread
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs
2 1/3 cup mashed bananas (about 6)

Bake 60-65 min at 350.
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Pumpkin Bread
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
3/4 cup softened butter
2 cups sugar
2 eggs
15 oz pumpkin

Bake 65-75 min at 325. Makes 2 loaves
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Minestrone
1 onion, chopped
2 carrots, chopped
1/4 cup tomato paste
2 cups vegetables, chopped
4 garlic
1/2 tsp oregano
28 oz tomatoes
4 cups broth
2 cups water
2 bay leaves
1 cup small pasta or more
1 can beans or more
2 cups chopped greens
2 tsp lemon juice
salt, pepper, oil, red pepper flakes
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Ciabatta
Biga:
1 1/2 cup water
2 cup bread flour
1/4 tsp yeast
Dough:
1 1/2 cup bread flour
1 tsp yeast
1 1/2 tsp salt
olive oil

Make starter night before.
Mix ingredients and rise 1 hour. Stretch and fold, then another hour.
Put on floured surface, flour top, make 8"x10" rectangle 3/4" thick. Cut in 2.
Put on parchment paper, rise 2 hours until very puffy. Put on preheated 500 pizza steel, bake 20-25 at 420 with steam.
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Flour Tortillas
2 cups flour
1/2 tsp salt
3/4 cup water
3 Tbsp lard

Mix dough, rest 10 min, roll out, cook on medium heat about 1 min each side.
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Cabbage Stir-fry
6 oz thinly sliced meat (optional)
5 garlic
5 dried chilis, chopped and seeded
1 1/2 lb cabbage, shredded
2 tsp rice wine
1 Tbsp soy sauce
1/2 tsp sugar
1 Tbsp water
1/2 tsp black vinegar
2 scallions

Cook meat on high
chili and garlic on medium
add cabbage and sauce on high, cover 1-2 min
add vinegar and scallions, salt to taste
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Kidney Bean Curry
2 cans kidney beans
oil or ghee
1 tsp cumin seed
1 Tbsp ginger garlic paste
1 small onion, finely chopped
2 green chilis, deseeded (optional)
2 pureed tomatoes or 1 cup crushed
1 tsp garam masala
2 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1 tsp salt
1/4 tsp cayenne
1 tsp paprika
1 1/2 cup water (or less)

Cook whole spices in oil, then onion, ginger, and garlic. Add tomato and spices, then beans and water.
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Chicken Korma
Marinade:
3 lb chicken
2 tsp baram masala
2 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
Sauce:
2 onions
6 garlic
4 tsp curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1 tsp pepper
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp cardamom
1/4 tsp nutmeg
3 tomaotoes, diced small
1 Tbsp ginger
1/2 cup almond meal
1 cup coconut milk
1 1/2 cup yogurt
1/2 chili
1 Tbsp brown sugar
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Sourdough Baguettes
200 g ripe starter
600 g bread flour
400 g water
10 g salt

Mix and autolyse 20-40 min. Rise 1 hour, stretch and fold. Repeat. Refrigerate overnight.
Warm 1 hour at room temp. Preheat pizza steel at hottest oven temp.
Divide dough in 4, shape. Bake 20-25 min with steam at 425.
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Almond Flour Cookies
700 g flour
100 g almond meal
2 tsp baking powder
240 g soft butter
200 g powdered sugar
2 tsp vanilla
20 cl oil
2 eggs

Form small balls, squish with fork. Bake 10-15 min at 350
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Ratatouille
1 large eggplant, large dice
3-4 squash
1 onion
2 garlic
2 sprigs fresh thyme
1 bay leaf
1 lb tomatoes
1/4 cup basil leaves, sliced thin
salt to taste
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Paneer Makhani
10 oz paneer
2 Tbsp ginger-garlic paste
14 oz tomatoes
1 tsp salt
1/2 tsp turmeric
1/4 tsp cayenne
2 tsp smoked paprika
1 Tbsp garam masala
1 Tbsp coriander
After cooking:
1/2 cup cream
1 Tbsp fenugreek leaves
2 tsp sugar
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Miso Ramen
2 garlic
1/2 tsp ginger
1 shallot
1 Tbsp toasted sesame seeds, ground up a bit
1 Tbsp sesame oil
1/4 lb ground pork
1 tsp douubanjiang
3 Tbsp miso
1 Tbsp sugar
1 Tbsp sake
4 cup chicken broth
1/4 tsp white pepper
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Tart Crust
1 cup flour
1/2 cup almond flour (or more flour)
3 Tbsp sugar
1 tsp kosher salt
2 egg yolks
1/2 cup cold butter
1-2 Tbsp butter

Squish halves together until slightly sticky. Press into tart pan, prick all over, chill in freezer until hard.
Bake 35-40 min at 350.
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Pastry Cream
Simmer:
2 cup milk
1 1/2 tsp vanilla
Whisk:
1/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
Melt in after thickened:
3 Tbsp butter, cut up
100 g semisweet chocolate (optional)
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Pate a Choux
250 ml water
800 g butter, cut up
pinch salt
4 eggs

Bake 25 min at 390, then 15 min at 360.
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Pie Crust
297 g flour
1 1/4 tsp salt
46 g shortening
142 g cold butter
ice water
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Fougasse
Poolish (2 hours):
165 g bread flour
165 g water
1 tsp yeast
Dough:
310 g bread flour
185 g water
25 g rye or more bread flour
1 tsp salt
Filling:
2 Tbsp olive oil
1 tsp herbs

Bake 10 min at 430
Brush with olive oil
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Sandwich Rolls
800 g flour
65-70% water
2% salt
1% yeast

Overnight in fridge. Bake 10 min. Makes 8.
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English Muffins
Starter (1-12 hour):
105 g bread flour
118 g water
1/2 tsp yeast
Dough:
240 g warm milk
1 tsp yeast
2 Tbsp melted butter
24 g sugar
1 tsp salt
420 g flour
semolina for dusting
butter for skillet

Rest dough in fridge. Shape 12 muffins. Cook 4 min each side in med-low skillet, then bake 15 min at 350.
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Mango Lassi Frozen Yogurt
3 cups mango puree
3 cups yogurt
2 cups sugar
2 limes of zest
4 limes of juice
salt to taste
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Eggless Pancakes
1 1/4 cup flour
1 Tbsp baking powder
1 Tbsp sugar
1/4 tsp salt
1 cup milk
2 Tbsp oil
2 Tbsp water
1 tsp vanilla

For waffles: Bit over 3 minutes, 2 1/2 on dial, about half cup of batter
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Aloo Matar
2 medium tomatoes
1 inch ginger
1/2 tsp cumin seeds
1 med red onion
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne
3/4 tsp salt
1 cup water
2 med potatoes, small bite size
1/2 cup peas
1 tsp fenugreek leaves
sprinkle garam masala

Puree tomatoes and ginger
saute cumin, then onion, then tomato, spices, and salt. Boil for a few minutes.
Add water, potatoes, and peas. Cook until done.
Sprinkle garam masala and fenugreek.
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Greek Salad Dressing
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp lemon juice
1 tsp oregano
salt, pepper to taste
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Cock-a-Leekie Soup
1/2 onion
2 leeks
4 carrots
8 cups chicken broth
1/3 cup parcooked barley
2 cans chicken
parsley, pepper, fresh thyme
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Cranberry Orange Scones
1/4 cup sugar
1 1/2 tsp orange zest
1 1/2 cups + 2 Tbsp flour
2 tsp baking powder
pinch salt
3/4 cup dried cranberries
1 cup heavy cream

Make 8" circle, cut into 8 triangles. Brush with melted butter and bake 15-20 min at 375.
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Chili
1 onion
2 cans kidney beans
42 oz tomato
1 cup beef broth
1 1/2 Tbsp chili powder
1 Tbsp coriander
1 Tbsp cumin
2 garlic
1/2 tsp oregano
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Japanese Zucchini and Onions
1 onion, thinly sliced
2 zucchini, thin strips
2 Tbsp teriyaki sauce
1 Tbsp soy sauce
1 Tbsp toasted sesame seeds
Mushrooms (optional)
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Hamburger Buns
1 Tbsp yeast
1 1/8 cup water
1/3 cup olive oil
2 Tbsp sugar
1/4 cup yogurt
1 tsp salt
3 1/2 cup flour

Brush with milk, stick on sesame seeds.
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Stuffing
1 loaf white sandwich bread, crust off and cubed
3/4 cup butter
1 onion, chopped
1 lb mushrooms, sliced
1 can water chesnut
herbs, pepper
1 tsp salt
turkey drippings

Saute onion, mushrooms, and water chesnuts in butter. Add seasonings and pour into bread. Stir and cook. Add drippings.

Chickpea Coconut Curry
1 red onion
3 garlic
1 inch ginger
1 Tbsp garam masala
1/4 tsp turmeric
pepper
other spices
1 can tomato
1 can coconut milk
1 can chickpeas
carrots and potatoes
salt
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Whipped Cream
1 cup cream
2 Tbsp powdered sugar
1/2 tsp vanilla
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Hot Fudge Sauce
1/2 cup sugar
1/2 cup cream
1/2 cup cocoa
1/2 stick butter
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Beef Stew and Dumplings
Stew:
1 onion
plenty of oil/butter
3 heaping spoonfuls flour
3-4 carrots
3-4 potatoes
8 cups beef broth
1 can beef
1/2 cup quick cook barley
rosemary, bay, parsley
Dumplings:
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp butter, cubed
1/2 cup milk

Simmer dumplings covered for 15 minutes.
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Crunchy Cinnamon Cookies
3 Tbsp hot water
1/2 cup brown sugar
1/2 tsp baking soda dissolved in 1 Tbsp water
1/2 cup shortening
1/2 cup superfine sugar
2 cup flour
2 tsp cinnamon
2 tsp finger
1/4 tsp salt

Dissolve brown sugar in hot water. Cream butter and sugar, beat in sugar water and baking soda water. Stir in dry ingredients, add extra water if necessary.
Rest at least 2 hours. Roll out 1/8" thick.
Cook 8-10min at 375. Cool 5 min in the pan, then transfer to wire rack.
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Mushroom Orzo
Olive oil
1 lb mushrooms, sliced
3 Tbsp butter
small onion, diced
3 garlic
3 Tbsp flour
1 1/2 cup milk
3 cup broth
1 1/2 cup orzo or other small pasta
1/2 tsp salt
pepper
3/4 cup parmesan
8 oz spinach

Cook mushrooms, remove.
Saute, simmer 8-10 minutes covered, then add parmesan, spinach, and mushrooms.
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Linzer Cookies
2 cup flour
1 cup almond meal
1 cup room temp butter
3/4 cup icing sugar
1/2 Tbsp cinnamon
jam
pinch salt

Mix dry, cream butter and sugar, gradually add dry. Chill 1-2 hours, divide in 2. Roll out 1/4" thick, half get hole in middle. 12 min at 350. Dust top with powdered sugar, assemble with jam.
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Lemon Almond Shortbread
6 Tbsp soft butter
1/2 cup sugar
2 lemons zest
1/2 tsp salt
2 1/2 cups almond meal
1/2 tsp almond extract

1/4" thick, 1" apart, 7-10 min at 350.
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Construction Grade Gingerbread
5 cups flour
1 tsp baking soda
3 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp kosher salt
1 cup shortening
1 cup sugar
1 cup molasses
water until right consistency

12-15 min at 350. Some pieces may need second bake at 300 for 1/2 to 1 hour.

Caramel Glue:
100 g sugar
30 g water

Med-high heat until gold. Remove, swirl, let cool to honey consistency.

Icing:
2 cup icing sugar
4 tsp corn syrup
1 tsp lemon juice
enough water (not much)
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Eggless Meringues
1/2 cup aquafaba
1/2 tsp vanilla
1/4 tsp cream of tartar
3/4 cup sugar

Mix first 3, beat until stiff peaks, adding sugar 1 spoonful at a time. 1 1/2- 2 1/4 hours at 200. Rotate pan halfway through.
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Lebkuchen
1/2 cup honey
1/3 cup sugar
2 Tbsp butter
3 Tbsp marmalade
2 egg
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
2 cup flour
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp cardamom

8-10 min at 350
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Eggless Hot Cross Buns
1 Tbsp yeast
1/2 cup sugar
3 cup flour
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
1 cup raisins (optional)
3 Tbsp melted butter

12 buns 1" apart. Proof 30 min, pipe flour paste cross, 25 min at 350.
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Italian Beans
2 garlic
sprig rosemary
2 small or 1 med tomato, chopped
2 can cannellini beans
water if needed
parsley
parmesan cheese
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Strawberry Cream Cheese Frosting
Jam:
1 cup strawberries
1 Tbsp sugar

8 oz cream cheese
8 Tbsp soft butter
1 tsp vanilla
2 1/2 cups powdered sugar
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Eggless Royal Icing
2 Tbsp aquafaba
1 lb powdered sugar, divided
pinch cream of tartar
1 tsp vanilla

Mix aquafaba until foamy. Mix in 1/4 lb powdered sugar and add more until glue consistency.Add vanilla and mix until stiff. Thin with water or lemon juice. Keeps 1 week at room temp and 1 month in the fridge. Freezes forever. Dries out quickly.
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Ragu
3/4 lb spaghetti
Italian Sausage:
1/2 lb ground pork
1 1/2 tsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 heaping tsp parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp basil
1/3 tsp paprika
1/8 tsp fennel seed
pinch oregano
pinch brown sugar

1/2 lb ground beef
1 onion
2 garlic
1/4 cup tomato paste
1 1/2 cup chicken broth
rosemary
1/3 cup milk
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Almond Cake
1 cup flour
1/2 cup almond meal
2 tsp baking powder
1/4 tsp salt
1/4 cup soft butter
1 cup milk
1 1/2 tsp vanilla
slice almonds to sprinkle

45 min at 350.
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Pinto Beans
1 lb pinto beans
1/2 onion
2 garlic
1-2 tsp salt
pepper
1 tsp veg broth base
enough water to cover by 1" (Instand Pot) or 2" (stovetop)

Cook beans.

1 tsp of Chili in adobo or:
1 Tbsp tomato paste
1 Tbsp cider vinegar
1 tsp smoked paprika/ cayenne mix
1/2 tsp cumin
pinch oregano
pinch salt

1/2 cup diced tomatoes
1 Tbsp cumin
1 Tbsp chili powder
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Sandwich Bread
1 1/2 cup water
3 tsp yeast
1 1/2 cup milk
3 Tbsp butter, melted
3 Tbsp sugar
1 1/2 Tbsp salt
1150 g flour

Makes 2 loaves. Preheat 425, bake 30-35 min at 375.
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Banana Oatmeal Muffins
1 1/2 cup flour
1 cup oats
2 tsp baking powder
1 tsp baking soda
1/2 salt
1/2 cup sugar
1 egg
3/4 cup milk
1/3 cup oil
1/2 tsp vanilla
1 cup mashed banana (2 bananas)

20 min at 400. Makes 12.
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Eggless Crepes
1 1/2 cups milk
1 cup flour
2 Tbsp canola oil
1 Tbsp sugar
1/4 tsp vanilla
1/4 tsp salt
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Eggplant Parmesan
1 eggplant, peeled and sliced thin
28 oz spaghetti sauce
mozzerella
parmesan
Breading:
egg
milk
breadcrumbs
salt pepper
Italian seasoning
garlic powder

Bread eggplants. Bake until turning brown.
Layer sauce, eggplant, mozzerella, parmesan until all used up
Bake 35 min at 350.
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Pork Tamales
Either double or 1.5 the recipe depending on pork
2 1/2 lb pork shoulder, cut into pieces
1 onion, quarterd
2 tsp thyme
2 tsp oregano
2 bay leaves
12 peppercons
24 corn husks
2 tsp cumin
1/3 cup plus 1/2 tsp chili powder
1 clove garlic
2 tsp flour
2 tsp sugar
1 Tbsp oil
4 cups masa harina
1 1/3 cup lard

Simmer pork in deep pan with 2 tsp salt, onion, herbs, peppercorns until tender. Shred, strain and reserve liquid.
Soak husks 1 hour in hot water.
Combine pork with cumin, 1/3 cup chili powder, garlic, flour, sugar, oil, and 1 cup pork liquid. Simmer until liquid is absorbed, about 25 min.
Mix masa, lard, 2 tsp salt, 1/2 tsp chili powder, 2 2/3 cup pork liquid.
Pat husks dry, spread about 3 Tbsp of dough, leaving 1" border. Put 2 Tbsp filling in and wrap up.
Steam 1 hour until firm
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Pasta Sauce for Squids
1/2 lb fettucine
3 garlic
big spoonful of tomato paste
1/2ish cup clam juice
basil
parmesan
cream
salt tot aste
lemon juice to season
canned giant calamari
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Yellow Curry Paste
4 large shallots, outer skin removed, oiled and wrapped in foil
4 large heads of garlic, outer skin removed, top cut off, wrapped in foil
1 6" piece of ginger, peeled, sliced thinly, oiled and foiled in 1 layer
5-20 whole dried thai chiles (optional), soaked 15 min
1 1/2 Tbsp salt
2-3 Tbsp turmeric
2-3 Tbsp milkd curry powder
2 tsp coriander
3 Tbsp lemongrass
1/4 cup cilantro

Roast foiled aromatics15 min at 350, remove ginger, roast another 30 min.
Combine in food processor.
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Yellow Curry
1/2 onion, sliced thinly
1 lb chicken, bite size
1.3 cup yellow curry paste
potaotes and carrots
2 can coconut milk, water to cover if needed
2 tsp fish sauce
1-2 Tbsp brown sugar
salt to taste
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Oven fried chicken
6 skinless chicken thighs
salt, pepper
First bowl:
1/2 cup flour
Second bowl:
1 egg/yogurt
2 Tbsp milk
1 tsp garlic powder
3/4 tsp salt
1 tsp smoked paprika
Third bowl:
1 3/4 cup panko
1/2 cup oil

Bake 45 min at 390
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Chicken and Lemon Beans
4 sih chicken thighs, seasoned and oiled
2 cans cannellini beans (at least)
2 preserved lemon peel sections, chopped
splash lemon juice
rosemary
1/2 onion, sliced


45 min at 425.
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Lemon chicken soup
1/2 onion, sliced
several garlic
6 cups chicken broth
1 can chicken
1 slice preserved lemon, minced
pearl couscous
salt, pepper, red pepper flakes
beans (optional)
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Cuban Black Beans
1/2 red onion
2 garlic
1/2 cup water
cumin
pinch oregano
bay leaf
1 tsp red wine vinegar
1 can black beans
salt, ptter
chopped cilantro
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Honey Oatmeal Bread
361 g bread flour
99 g oatmeal
28 g butter
1 1/2 tsp salt
63 g honey
2 tsp yeast
283 g milk

Makes 1 loaf. 35-40 min at 350.
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Steamed Tofu
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp sesame oil
2 garlic
1 Tbsp dried smal shrimp or roasted peanuts
1 Tbsp chopped scallion
2 fresh Thai chilis, sliced
1/2 tsp sugar
1/2 Tbsp black vinegar

Slice tofu, let drain for a bit. Steam 6-8 min. Heat oil, drizzle on garlic and scallion. Mix in other ingredients and pour over tofu.
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Lentil Soup

Lentils, unlike some other legumes, cook pretty quickly. This should take less than an hour unless you chop vegetables very slowly. My brother made this a Le Creuset enameled dutch oven, but a large enough pot works too.

Ingredients:
One onion

One cup of carrots-- about five small carrots

three small celery stalks-- less than one cup

six and a half to seven cups of water

two cups lentils

one sixth cup extra virgin olive oil
tomato paste
vegetable stock (we used the stuff that comes in a jar. If you have the liquid stock, substitute that for some of the water)
oregano
rosemary
pepper
bay leaves
basil

Procedure:
Chop the vegetables into small pieces as shown:



Sauté them in olive oil in a large pot until the onions ad celery are translucent.



They will have cooked down and begun to smell like celery at this point, and lots of steam will be coming up.



Add the lentils and two or more bay leaves.



Add the water. a few tablespoons or so of tomato paste, a few teaspoons of oregano and basil, a couple spoonfuls of vegetable stock, and pepper. Stir it up, put a lid on it, and let it steam for 20 minutes. About halfway through, add a sprig of rosemary.



My brother suggested not adding as much vegetable stock as the jar says to use, since there are so many other vegetables in the soup. The rosemary doesn't go into his soup until near the end because it is so strong and he thinks it overpowers the other tastes. If you disagree, add it earlier with the other spices.

Add salt to taste, and the soup will be done.



Cut up some rye bread and eat it with the soup. I put several slices in my bowl and poured the soup over it.

Madeleines

Every time I visited a thrift store in the last year or so, I kept an eye out for a madeleine pan. One finally turned up about a week ago. I tried a couple recipes on my brother, who has been to France and eaten the madeleines there. The recipe he says tastes more French is from http://www.mercotte.fr/2008/09/30/pas-de-doute-il-ny-a-pas-de-recette-de-madeleine-sur-ce-blog/. Since it is in French and Celsius, I will translate it. I also had different cook times because I think my oven is hotter.

Yield: Between 30 and 36, depending on how much batter is used for each.

Ingredients:
3 eggs
250g flour
200g sugar OR 80g sugar and 40g honey
125g butter (about a stick and an eigth)
50g milk
10g baking powder (about 2 tsp)
1 sachet of vanilla sugar

I don't have vanilla sugar, so I just put in a quarter teaspoon of vanilla extract. Using a mixture of honey and sugar makes moister madeleines. The first time i made them, I only used sugar, and they were drier than I would have liked. The second time, I replaced three of the spoonfuls of sugar with one spoonful of honey, and they were nice and moist.

Special equipment: A madeleine pan. I found a recipe in English that suggests using a mini muffin pan if you don't have a madeleine pan.

Mix the eggs, flour, sugar, milk, baking powder and vanilla until the batter is smooth. Add the melted butter and stir for about a minute. Cover with a dish towel and let it rest for two hours at room temperature.

The mixture contains milk and eggs, so I checked to make sure it was okay to leave it out. Apparently egg dough can rest for up to two hours unrefrigerated, which is just right for this.

Preheat the oven to 425° F (220° C). Butter the madeleine pan (or pans). Butter it even if it is nonstick. I forgot to butter mine once, and the bottoms broke off and stayed stuck to the pan when I tried to get them out. Fill the madeleine molds up halfway with batter.

Bake them for 5 or 6 minutes at 425° F, then turn down the temperature to 390° F (200° C) and bake for two and a half to four minutes. They are done when the edges are turning brown.

I used a chopstick to get the madeleines out of the pan because it is thin and won't scratch nonstick. They should come out pretty easily if the pan was buttered. While you preheat the oven back to 425° for the next batch, you can wipe the crumbs off the pan with a paper towel and put in more batter.

The sea shell shape from the madeleine pan (And lines from the cooling rack)

The final result after I ate five or six of them:

This batch made thirty-three madeleines. The previous one with the same amount of ingredients made thirty-six. 

Black Skimmers!

I went for a walk on the beach and found a flock of terns and black skimmers. Since I had never seen black skimmers before, I ran back to my car for my camera. As it turned out, I had left my telephoto lens on my bedroom floor, so I had the choice of my 90 mm macro lens or my 10-20 mm wide angle lens. I chose the macro lens.

Elegant terns in the flock too

This Heerman's gull was standing right in front of me for a while.

The sun finally went down and pictures started getting blurry.

Crêpes!

I like crêpes a lot, but they always seemed kind of difficult to make. Eventually, I watched some youtube videos and it turns out they aren't that hard. I also learned ways to solve several of the problems I had with them:

• Problem: The crêpe is lumpy because there were flour lumps in the batter
• Solution: put the batter through a strainer or mix the batter in a blender (I should have thought of that, but I didn't)

• Problem: There are holes in the crêpe where the batter didn't cover the area
• Solution: put more batter over the holes. I figured everyone else was just better at tilting the pan to spread the batter (and maybe they are), but this is another way to have crepes that fill the entire area they encompass. The other way is to use a crêpe spreader tool, which is a completely different technique.
• 
  
• Problem: The crêpes are supposed to sit in the fridge for an hour, but I don't have space for a mixing bowl
• Problem: I can't eat an entire batch of crêpes
• Problem: taking a cup or ladle full of batter out of the bowl becomes more difficult when there is not enough batter left to submerge the utensil
• Solution: Pour the batter into a mason jar. It takes up less fridge space, and crêpe batter can apparently stay good for two days in the fridge. There is no reason why I have to make the entire batch at once. Even if I do, crêpes can be refrigerated and reheated and still taste good. Also, I found it is easiest to make crêpes by pouring the batter out of the jar straight into the pan.

three eggs, two cups of milk, and one cup of flour all fit in a mason jar

Once I didn't have to worry about scooping out the right amount of batter or tilting the pan exactly right, I could relax and enjoy the process. I was still experimenting with how much batter to pour out, and found I tended to err on the side of not enough, which resulted in crepes with crispy, paper-thin edges. It wasn't very good for rolling up, but one of the edges turned a medium-dark reddish brown color and tasted amazing. I started using more batter so it didn't spread quite so thin, and I got more normal crêpes.

I used this recipe: http://allrecipes.com/recipe/french-crepes/

Beat three eggs with two cups of milk in one bowl and mix one cup of flour, one teaspoon of sugar, and one quarter teaspoon of salt in another bowl. Beat the flour mixture into the egg mixture and stir in two tablespoons of melted butter. Let the batter rest in the fridge for at least an hour, then cook the crêpes.

This was also my first time making savory crêpes. After looking on the internet for ideas of combinations of foods to use, I took a few ideas from the crêpe menu at my school and filled them with onions and little mushrooms I had sautéed in butter, topped with grated gruyère cheese. I had planned on adding some sort of meat, like bacon or ham, but the onions, mushrooms, and cheese by themselves were fantastic.

sautéed crimini mushrooms, sautéed onion, grated gruyère

rolled up and ready to eat

this was the best looking crêpe in the batch, so I used it first and took pictures

I looked at these, and realized that they look like little French burritos or flautas. There is another crêpe recipe that is basically enchiladas, but more French. I haven't made it yet, but I plan to once I get some crème fraîche and make some fromage blanc (French fresh cheese). It comes from my La Cuisine Lorraine book.

Creupes au Fremgeye (crêpes au fromage frais)

Ingredients: 

crêpes

fromage blanc, well drained

crème fraîche

eggs

cooked ham

salt, pepper, and nutmeg

chopped parsley

On each crêpe, spread a thin layer of fromage blanc mixed with a little crème fraîche, an egg, salt, pepper, and nutmeg. Put a slice of ham on top and spread it with more fromage blanc. Roll up the crêpes, and put them side by side in a buttered baking dish. Cover with more fromage blanc, put it in the oven, and cook until it turns into gratin. The book doesn't give an oven temperature, but various gratin recipes on the internet seem to agree on about 375 degrees farenheit. Cook until the top is browned, which is probably somewhere between fifteen and thirty minutes. Sprinkle chopped parsley on top and serve hot.

As I was finishing my leftover crêpes filled with sliced peaches, fresh-squeezed lemon juice, and sugar, I wondered about other sweet crêpe fillings I could use. I've had crêpes with chocolate sauce and Bavarian cream custard, so I thought the chocolate crème pâtissière I use in religieuses would be good.

Then I realized: Why don't I just make a religieuse crêpe?

Religieuse Crêpes

ingredients:

crêpes (see recipe above)

crème pâtissière (see this post about religieuses)

crème au beurre frosting (see religieuse post again)

melted chocolate

Spread each crêpe with crème pâtissière. Roll up the crêpe and drizzle melted chocolate on it. Pipe crème au beurre frosting on top with a pastry bag with a star tip. If you are feeling extra fancy, garnish with those curly decorative chocolate pieces or chopped hazelnut and maybe drizzle some melted chocolate on the plate.

Religieuses are usually eaten cold I think, so you could refrigerate all the ingredients before assembling them. This seems easier than refrigerating the finished assembled crêpe. 

Lorraine Food: Sauerkraut

A year ago and a half ago, my French grandmother gave me a book called La Cuisine Lorraine. It isn't so much a cookbook as a book about Lorraine food. It has general procedures for making foods and ingredient lists, but it rarely has anything as specific as cooking time. In addition to these recipes, it has bits of history about food in the Lorraine region, illustrations, poems, and a few stories written in both French and a local patois.

After looking through it occasionally for a while, I decided that I would like to try to make one of the sauerkraut recipes. It consists of pork shoulder slow cooked with sauerkraut, onions, spices, and potatoes. The cooking time was not specified, other than it must be at least a half hour, but I looked at similar recipes on the next page and got an idea of how long to cook it.

If you can read French, cool! If not, here is the recipe:

Ingredients:

• pork shoulder
• sauerkraut- about as much by weight as the pork shoulder. I think you are supposed to rinse it.
• onions
• salt and pepper
• thyme
• bay leaf
• nutmeg
• some liquid to simmer it in. The recipe says dry white wine, but I just used some chicken broth that I had.
• potatoes
• smoked ham or sausage (optional)

Procedure:

1. brown the pork shoulder in the pan. 

2. Add the liquid, sauerkraut, salt, pepper, bay leaf, entire onions, and plenty of thyme and nutmeg. Add ham and/ or sausage if desired.

3. Cover the pan and let it simmer for three hours.

4. A half hour before it is done, cut up some potatoes and put them in the pan. They will cook from the steam.

Chocolate Coconut Omelette

I was looking at a recipe on marmiton.com, when I saw the "Au hasard" button (Au hasard is French for random). I decided it would be fun to click it a few times and see if anything interesting came up. One of the more interesting results was the Omelette chocolat coco, or chocolate coconut omelette. My boyfriend's cousin decided that we should make it after our religion class one evening, so I brought ingredients and the recipe, my boyfriend brought his knowledge of how to actually make an omelette, and his cousin helped us eat the finished product.

http://www.marmiton.org/recettes/recette_omelette-chocolat-coco_50400.aspx

After making this food, I looked at the ingredients again and realized this contains slightly more chocolate than eggs by weight, and I was using extra large eggs. Basically, it tasted like a very chocolaty brownie. Not only can it be made extremely quickly without waiting for an oven to heat up, it would also be a good brownie alternative to people who can't eat flour. Unfortunately, the only person I see very often who can't eat flour also can't eat chocolate. So no chocolate omelette brownies for him.

just poured the chocolate egg mixture into the pan

Ingredients:
100 grams of chocolate chips
100 grams of dark chocolate
3 eggs
shredded coconut

just flipped over the omelette

Procedure:
1. Melt the dark chocolate. You can use a double boiler/ bain-marie, but I used the microwave.
2. beat the eggs in a bowl, then add the chocolate chips and melted chocolate.
3. Make the omelette.
4. Sprinkle coconut on the omelette and serve. We actually added the coconut to the omelette while it was still cooking, so it added some nice texture to the inside.

I would make this again, especially since it is an easier alternative to making brownies, and I don't like waiting for the oven to preheat. I might not put in quite as much chocolate next time, though.

Eating some of the finished omelette.