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In a blender, puree tomatoes, garlic, and ginger -2. In a large pot, dry roast cinnamon, clove, and cardamom until very fragrant -3. Add oil and cook cumin seeds until fragrant -4. Add onion and whole chilies, sautee 2–3 minutes, until soft -5. Add potatoes and cook, stirring often, for about three minutes -6. Add spices (except garam masala) and 1/4-cup water -7. Reduce heat and add pureed tomato, stir and cover, cooking for about 12 minutes until oil starts to separate from sauce -8. Add two cups water and peas, maintain simmer until potatoes are completely cooked, about 10 minutes -9. Add fenugreek leaves and garam masala (and cream, if using), mix and cook a few more minutes -10. Serve with chopped cilantro on top - -## notes -* Try adding paneer instead of or alongside the potatoes (making it either Matar Paneer or Aloo Matar Paneer), same cooking time applies - -## based on -* https://www.cookwithmanali.com/instant-pot-aloo-matar -* https://www.seriouseats.com/recipes/2012/01/potato-and-pea-curry-aloo-matar-indian-recipe.html - diff --git a/recipes/austro-hungarian-cream-of-horseradish-soup.md b/recipes/austro-hungarian-cream-of-horseradish-soup.md deleted file mode 100644 index 47efc35..0000000 --- a/recipes/austro-hungarian-cream-of-horseradish-soup.md +++ /dev/null @@ -1,35 +0,0 @@ -# Austro-Hungarian Cream of Horseradish Soup -**(first had this in Salzburg, so good)** - -## ingredients -* 1 lb potatoes (high-starch, like russets) chopped into 1/2" chunks -* 2 medium onions, coarsely chopped -* 1.5 oz butter -* 2 cups vegetable stock -* 1 cup chicken stock (or more veg stock) -* 1 cup heavy whipping cream -* 1 large egg yolk -* 2 tbsp dry white wine -* 1.5 oz horseradish, freshly grated on a zester -* black pepper -* salt to taste - -to garnish: -* fresh dill, chopped -* good quality olive oil - -## steps -1. in a large saucepan or Dutch oven, heat the butter of low-to-medium heat until bubbling -2. add potatoes and onions, increase the heat to medium, stirring occasionally, until onions are translucent but not mushy or browned -3. add vegetable and chicken stock, cover and bring to a boil -4. reduce to low-medium and simmer, uncovered, until potatoes are tender (about 20 mins) -5. remove pan and puree contents using an immersion blender -6. return pot to medium and stir in whipping cream, increasing heat to bring to a gentle but not rolling boil; immediately remove from heat -7. in a small bowl, whisk egg yok with white wine and a few ladles of the hot soup -8. return the tempered egg-wine mixture to the pot, whisk constantly until well incorporated and slightly thickened -9. stir in grated horseradish and season to taste with salt and pepper -10. top with fresh dill and a drizzle of olive oil - -## based on -* https://www.thespruceeats.com/austro-hungarian-cream-of-horseradish-soup-1136675 - diff --git a/recipes/baba-ganoush.md b/recipes/baba-ganoush.md deleted file mode 100644 index 7bb62a0..0000000 --- a/recipes/baba-ganoush.md +++ /dev/null @@ -1,34 +0,0 @@ -# Baba Ganoush - -## ingredients -* 3–4 Italian eggplants (about 2 pounds), pierced with a fork -* 3 medium cloves garlic, minced -* 2 tbsp lemon juice -* 3 tbsp tahini -* 1/3-cup extra-virgin olive oil -* 1/4 cup chopped parsley -* Kosher salt -* Optional: 1/4–1/2 tsp cumin powder -* Optional: a few drops of liquid smoke -* Optional: garnish with zaatar and/or Aleppo chile flakes - -## steps -1. Put rack 6" below broiler and preheat to high -2. Place eggplants on baking sheet and broil for at least one hour (but ideally more like 90 minutes), turning every 15 minutes, until charred on all sides and completely tender (a skewer should go all the way through the eggplant with no resistance) -3. Optional: roast the garlic cloves in the broiler or a dry cast iron skillet -4. Put the eggplants in a large bowl and cover with a plate, letting them steam for 20-25 minutes -5. Slit open eggplants lengthwise, scoop out soft flesh with a spoon and transfer to a mesh strainer; stir in some salt and let sit for an hour until liquid is removed from the eggplants -6. Add eggplant, garlic, and lemon juice to a bowl and stir until a rough paste forms -7. Stirring constantly, add tahini and olive oil in a steady stream until pale and creamy -8. Add parsley, optional spices (if desired), and season with salt to taste - -## notes -* Lots of recipes suggest letting sit for 8 hours before eating – seems like a good idea -* Could sub 2 tbsp olive oil and 2 tbsp yogurt for the oil (for a tangier taste) -* Can be stored in fridge for up to four days (but let warm to room temp before eating) - -## based on -* https://www.seriouseats.com/recipes/2014/02/the-best-baba-ganoush-recipe.html -* http://littlespicejar.com/homemade-baba-ganoush -* https://www.feastingathome.com/authentic-baba-ganoush-recipe - diff --git a/recipes/bagels.md b/recipes/bagels.md deleted file mode 100644 index a6ef7fe..0000000 --- a/recipes/bagels.md +++ /dev/null @@ -1,52 +0,0 @@ -# Bagels - -## info -* 1.5 hours, 12–24 hours proof, then about 45 minutes -* 6 bagels, or 8 small-ish ones - -## ingredients -* 14.66 oz bread flour (APF ok but not as good) -* 4 tsp vital wheat gluten (optional, sub with more flour) -* 2 tsp instant yeast -* 9 oz cold water -* 1–2 tbsp malt syrup (or honey) -* 2 tsp salt -* Cornmeal -* 1/4 cup baking soda -* Olive oil - -## steps -1. In a food processor, combine flour, wheat gluten, and yeast; pulse to combine -2. Add water and malt syrup, mix for 20 seconds -3. Let dough sit for 20 minutes -4. Add salt, run food processor for 90 seconds -5. Remove dough and knead for about a minute -6. Divide into eight balls (for small-ish bagels) or 6 (for normal ones) -7. Roll into round balls (do not flatten), cover, and let sit for 15 minutes -8. Lightly grease a baking sheet with olive oil, then thoroughly dust with cornmeal -9. Place dough ball on work surface; poke hole with finger, then work into an even, bagel-like shape (hole should be slightly larger than you think it should be but don't make the bagels too thin!) and place on baking sheet -10. Cover and let sit for an hour, then transfer to fridge for 12–24 hours (see note) - -Cook the bagels -1. Bring a pot of water to a full boil, add baking soda -2. Meanwhile, preheat the oven, with a pizza stone inside, to 450ºF -3. Fill a small plate with any toppings you'll be using in a thick layer -4. Cut a piece of parchment paper for each bagel and place on a pizza peel -5. One at a time, drop the bagel into the water (cornmeal side up) and cook for 30 seconds; flip and cook for another 30 seconds (see note) -6. Remove and place face down in the plate of toppings, if using, then put face up on a piece of parchment paper; repeat with remaining bagels -6. Bake for about 17 minutes, then flip and cook for another 5 minutes to ensure the bottoms are crisp -7. Remove to a wire rack and let rest for at least 15 minutes before eating - -## notes -* Proofing times vary by recipe: some say up to 40 hours is probably ok though I found that I can't really tell the difference when proofing longer than 12 hours -* While some recipes call for sugar or malt syrup in the boiling water, I find it's overly-sweet -* The longer you boil the bagels, the more chewy they will become but you risk deflation. I find 30–40 seconds is what I like, but you can experiment here! 60 seconds per side is probably the max -* See some of the troubleshooting links below for info on what you can tweak in the recipe and the effects those changes will have - -## based on -* https://www.basicswithbabish.co/basicsepisodes/bagels -* https://www.seriouseats.com/recipes/2017/01/homemade-bagels-recipe.html -* https://www.washingtonpost.com/news/food/wp/2016/05/10/homemade-bagel-recipe-how-to-make-the-best-bagels-at-home -* https://www.epicurious.com/expert-advice/make-better-bagels-at-home-advice-article -* https://www.seriouseats.com/2017/03/homemade-bagel-troubleshooting.html - diff --git a/recipes/barbeque-sauce.md b/recipes/barbeque-sauce.md deleted file mode 100644 index d6c246f..0000000 --- a/recipes/barbeque-sauce.md +++ /dev/null @@ -1,17 +0,0 @@ -# (Ketchup-based) BBQ Sauce - -## ingredients -* 2/3 cup ketchup -* 1/2 cup apple cider vinegar -* generous 1/4 cup rub (see note) - -## steps -1. Add all ingredients to a small saucepan, stir well -2. Bring to a simmer over medium heat for five minutes, stirring frequently - -## notes -* Original recipe calls for 1/4 cup brown sugar, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt, and 1 tsp black pepper - -## based on -* https://cooking.nytimes.com/recipes/1013116-simple-barbecue-sauce - diff --git a/recipes/beef-tacos.md b/recipes/beef-tacos.md deleted file mode 100644 index 71db090..0000000 --- a/recipes/beef-tacos.md +++ /dev/null @@ -1,24 +0,0 @@ -# Beef Tacos - -## info -* About 15 minutes -* 2 servings - -## ingredients -* 1 lbs ground beef -* 1 tsp ground cumin -* 1 tsp smoked paprika -* 1/2 tsp garlic powder -* 1/2 tsp chili powder -* 1/2 tsp salt -* 1/2 tsp black pepper -* 1 tbsp water - -## steps -1. Heat oil in a cast iron skillet over medium heat, add the beef and cook until it starts to brown -2. Add seasonings, stir, and cook until done -3. Add 1 tbsp water to make the beef a bit saucier, stir to combine - -## based on -* https://www.howsweeteats.com/2019/01/ground-beef-tacos - diff --git a/recipes/bhindi-fry.md b/recipes/bhindi-fry.md deleted file mode 100644 index 2cf079c..0000000 --- a/recipes/bhindi-fry.md +++ /dev/null @@ -1,27 +0,0 @@ -# Bhindi Fry - -## ingredients -* 1/2 lbs okra, cut into 1/2" pieces -* 1 onion, finely chopped -* 5 garlic cloves, lightly crushed (or 1/2 tsp asafoetida) -* 1/2 tsp mustard seeds -* 1/2 tsp cumin seeds -* 2 dry red chilies, roughly torn -* 1/4 tsp turmeric powder -* 1 sprig curry leaves -* 1 tbsp yogurt or lemon juice -* salt to taste - -## steps -1. Heat oil in a pan over medium heat, add mustard seeds and hook until they pop and sputter -2. Add cumin seeds and cook until fragrant -3. Add curry leaves, chilies, and garlic, stir for a few seconds -4. Add onions and sautee until transparent -5. Add okra and turmeric, stir and sautee on medium-high heat for 3-4 minutes -6. Reduce heat, add yogurt or lemon juice, let cook for 4-5 mintues, stirring -7. Continue cooking until okra turns soft, about 15-20 minutes -8. When ready, season with salt and serve - -## based on -* https://www.sailusfood.com/okra-fry-recipe-andhra-style - diff --git a/recipes/biryani-shorba.md b/recipes/biryani-shorba.md deleted file mode 100644 index 682db1c..0000000 --- a/recipes/biryani-shorba.md +++ /dev/null @@ -1,43 +0,0 @@ -# Biryani Shorba -A sauce for biryani (or see note below) - -## info -* Takes about 90 minutes -* Enough for a large biryani or a full-sized curry - -## ingredients -* 3–4 tbsp neutral oil -* 2 bay leaves -* 1 tsp fenugreek leaves (fresh or frozen) -* 1 onion, finely chopped (about 1 cup) -* 2 green chilies, thinly sliced -* 1 inch ginger, peeled and finely chopped -* 3–4 cloves garlic, minced -* 1/8 tsp baking soda -* 2 tomatoes, chopped (fresh or canned ok) -* 3 tbsp shredded coconut -* 1/2 tsp turmeric -* 1 tsp red chilie powder -* 1 tsp ground coriander seed -* 1 tsp biryani masala (or garam masala) -* 500 ml water -* fresh cilantro, chopped -* salt to taste - -## steps -1. in a saucepan, heat oil and add bay leaves, fenugreek, onion, chilies, ginger, garlic, and baking soda -2. cook, stirring regularly, until onions are a deep brown and completely mushy, adding 1 tbsp of water periodically to loosen it up -3. add tomato and cook until the oil separates -4. add coconut and cook until oil separates -5. add dried spices and cook until fragrant -6. remove from heat and add water and cilantro leaves, add salt to taste -7. place in a blender (or use an immersion blender in the pot) and blend until smooth -8. return to the pot and bring to a boil, reduce heat to a simmer and cook until reduced to a thick sauce, about an hour -9. serve alongside biryani with cucumber raita - -## notes -* This sauce could also be used on its own (perhaps with chicken or paneer) - -## based on: -* https://www.youtube.com/watch?v=5KjqPw4VSW0 - diff --git a/recipes/black-bean-enchiladas.md b/recipes/black-bean-enchiladas.md deleted file mode 100644 index 4c55973..0000000 --- a/recipes/black-bean-enchiladas.md +++ /dev/null @@ -1,28 +0,0 @@ -# Black Bean Enchiladas - -## info -* About 15 minutes -* 2 servings - -## ingredients -* 14 oz can black beans -* Tortillas -* Tomatillo salsa (see recipe here) -* Queso fresco, crumbled -* Cilantro, finly chopped -* Sliced onion (pickled is extra nice) - -## steps -1. Put the beans, including the water from the can, in a blender and blend until smooth and the thickness of creamy soup (add water if necessary) -2. Transfer to a pan and heat, adding salt as needed, until hot enough to serve -3. For each plate, add some bean sauce in the bottom -4. Dip a tortilla in the beans, fold into quarters, and place on plate, adding more bean sauce on top -5. Top with salsa, cheese, cilantro, and sliced onion - -## notes -* While these aren't rolled and baked like we usually think of enchiladas, they are super easy to make! - -## based on -* https://www.rickbayless.com/recipe/black-bean-sauced-enchiladas-with-chorizo-and-salsa-verde -* https://www.youtube.com/watch?v=MJN-7wrsjPs&list=WL&index=16&t=0s - diff --git a/recipes/black-pepper-rice.md b/recipes/black-pepper-rice.md deleted file mode 100644 index 6924cf5..0000000 --- a/recipes/black-pepper-rice.md +++ /dev/null @@ -1,30 +0,0 @@ -# Milagu Sadam -(Indian Black Pepper Rice) - -## info -* About 45 minutes -* Enough for 4 servings with a meal - -## ingredients -* 1 cup basmati rice -* 1 small onion, finely chopped -* 2.5 tbsp whole black peppercorns, freshly ground -* 2 sprig curry leaves -* 1 tsp mustard seeds -* 1.5 tsp urad dal -* 10 cashew nuts, whole - -## steps -1. Wash the rice and let soak for 30–60 minutes -2. In a large pot, add the rice and water, then cook until the rice is done, about 10 minutes once the water comes to a boil -3. Drain the rice in a mesh strainer and allow to cool -4. Wipe the pot dry and add 2 tsp oil, heat and add mustard seeds, cooking until they start to crackle -5. Add the dal and saute for about 1 minute -6. Add onions and curry leaves, cooking until onions turn translucent -7. Add cashews and black pepper, mix and cook for another 1–2 minutes -8. Add the rice and gently toss to coat with onion-pepper mix, adding salt as necessary -9. Take off heat, optionally add a pad of butter on top (mixing it in thoroughly when ready to serve) - -## based on -* https://www.archanaskitchen.com/milagu-sadam-recipe-instant-pepper-rice - diff --git a/recipes/bonchon-style-sauce.md b/recipes/bonchon-style-sauce.md deleted file mode 100644 index ad484f9..0000000 --- a/recipes/bonchon-style-sauce.md +++ /dev/null @@ -1,24 +0,0 @@ -# Bonchon-style Sauce - -## ingredients -* 1/4 cup gochujang (see note) -* 1/2 tsp cornstarch -* 2 tbsp soy sauce -* 1 tbsp rice wine vinegar -* 3 tbsp dark brown sugar -* 3 medium cloves garlic, minced (about 1 tbsp) -* 1 tsp grated ginger -* 1 tbsp toasted sesame oil - -## steps -1. Combine everything in a small pot, stir well to combine -2. Heat over low flame until bubbling -3. Turn off and let cool, adding water as needed (sauce should be just thin enough to drop off a spool when inverted) - -## notes -* Gochujang is readily available in good Asian markets, but you can sub 2 tbsp Korean chili flakes (or red pepper flakes, in a pinch) with 1 tbsp soy sauce - -## based on -* https://www.seriouseats.com/recipes/2012/10/sweet-and-spicy-chili-sauce-korean-fried-chicken-recipe.html -* https://pepper.ph/bonchon-soy-garlic-chicken-wings - diff --git a/recipes/burning-bike-hot-sauce.md b/recipes/burning-bike-hot-sauce.md deleted file mode 100644 index c5f57e1..0000000 --- a/recipes/burning-bike-hot-sauce.md +++ /dev/null @@ -1,30 +0,0 @@ -# Burning Bike Hot Sauce -(With carrot and habaneros) - -## info -* 10 minutes -* 1 mason jar's worth - -## ingredients -* 1 large carrot, peeled -* 2 cloves garlic -* 1/4 yellow onion -* Juice of 1/2 lime -* 1.5 tsp white vinegar -* 1–2 habanero peppers (or 2–4 serranos) -* 1/8 tsp salt (or more to taste) - -## steps -1. Put veggies in food processor and chop -2. Add other ingredients and mix until smooth -3. If too dry, add more vinegar or lime -4. Add more peppers if you want it more spicy! -5. Adjust salt to taste - -## notes -* Recipe from a bike repair camp at Burning Man, posted by Julia Buntaine Hoel -* Keeps in fridge for... dunno, a while probably - -## based on -* https://www.instagram.com/p/B7G3GpRl9FA - diff --git a/recipes/carne-asada.md b/recipes/carne-asada.md deleted file mode 100644 index 815c936..0000000 --- a/recipes/carne-asada.md +++ /dev/null @@ -1,23 +0,0 @@ -# Carne Asada - -## ingredients -* 2.5 lbs flank steak -* 1/4 cup soy sauce -* 1/4 cup lime juice -* 2 tbsp sugar -* 1 tbsp dried ground ancho chile (or dried chipotle) -* 1 tbsp dried oregano -* 2 tsp ground cumin -* 4 cloves garlic, chopped -* 2 tbsp chopped cilantro -* 1/3 cup olive oil - -## steps -1. Combine marinate ingredients (except the oil) in a shallow bowl, whisk. Slowly whisk in oil. -2. Add steak and coat with marinade (alternatively, place everthing in a ziplock bag). Let marinate for at least an hour and up to 12, turning every few hours. -3. Remove steak from marinade and pat dry. Cook over charcoal (first on hot side then cooler) or in a cast-iron pan until center registers 135ºF. Transfer to a cutting board and allow to rest for 5 minutes. -4. Slice steak across grain, serve with tortillas, onion and cilantro, and salsa. - -## based on -* https://www.seriouseats.com/recipes/2011/05/grilled-marinated-flank-steak-fajitas-recipe.html -* https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html diff --git a/recipes/carnitas-with-salsa-verde.md b/recipes/carnitas-with-salsa-verde.md deleted file mode 100644 index 7250d26..0000000 --- a/recipes/carnitas-with-salsa-verde.md +++ /dev/null @@ -1,56 +0,0 @@ -# Carnitas with Salsa Verde - -## ingredients -* 2 medium onions, one split into quarters the other finely chopped -* 1/2 cup cilantro, chopped -* 3 lbs boneless pork butt (shoulder), rind removed -* kosher salt -* 1 medium orange, quartered -* 6 cloves garlic, split in half -* 2 bay leaves -* 1 cinnamon stick, broken into 3-4 pcs -* 1/4 cup vegetable or olive oil -* 6 medium tomatillos (about 1.5 lbs), peeled and halved -* 2 jalepeno peppers, stems removed and halved lengthwise - -to serve: -* lime wedges -* crumbled queso fresco -* corn tortillas - -## steps -1. Preheat the oven to 275º F - -cook the pork: -1. Cut the pork into 2-inch cubes, add to roasting pan and season with 1 tbsp salt -2. Squeeze the orange juice over the pork and add quarters to pan -3. Add 2 onion quarters, 4 garlic cloves, bay leaves, and cinnamon stick -4. Pour oil over the surface and cover tightly with aluminum foil -5. Cook until pork is fork tender, about 3.5 hours -6. When done, discard the orange, onion, garlic, cinnamon, and bay leaves -7. Transfer pork and liquid to a strainer and let drain for 10 mins -8. Put pork back in roasting pan -9. Skim fat from the surface of the strained liquid and add back to pork (can add a little of the pork liquid too, but not too much – add some oil if there's not enough fat) -10. Shred into large chunks with two forks and season to taste with salt - -make the salsa: -1. Transfer remaining liquid to medium saucepot -2. Add tomatillos, 2 onion quarters, 2 garlic cloves, and jalepenos -3. Add water until it is about 1-inch below top of vegetables -4. Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender (about 10 mins) -5. Blend with hand-blender until smooth, season to taste with salt - -cook the pork (again): -1. Place roasting pan, foil removed, about 4-inches under high broiler -2. Cook until brown and cristp, stir and repeat several more times - -to serve: -1. Combine the finely-chopped onion and cilantro in a bowl -2. Serve with lime wedges and crumbled queso fresco - -## notes -* Rick at Bon Appetit suggests adding 1 tbsp apple cider vinegar (or other acid) at the end to "wake up" the flavors - -## based on -* https://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html - diff --git a/recipes/channa-masala.md b/recipes/channa-masala.md deleted file mode 100644 index 3e6a8e8..0000000 --- a/recipes/channa-masala.md +++ /dev/null @@ -1,36 +0,0 @@ -# Channa Masala - -## ingredients -* 4 cloves garlic, roughly chopped -* 1" knob ginger, peeled and chopped -* 4-6 green chilies, chopped -* 2 tbsp lemon juice, divided -* 2 tbsp grapeseed oil, vegetable oil, or ghee -* 2 tsp black mustard seed -* 1 tsp cumin seed -* 1 large onion, finely diced -* 1/4 tsp baking soda -* 2 tsp ground coriander -* 1/2 tsp ground black pepper -* 1/2 tsp turmeric -* 1.5 tsp garam masala, divided -* 14 oz can whole peeled tomatoes -* 28 oz can chickpeas, drained and rinsed -* 1 cup cilantro, roughly chopped - -## steps -1. Combine garlic, ginger, chilies, 1 tbsp lemon juice, 1/2 tsp kosher salt in food processor until a fine paste -2. Heat oil in saucepan over medium-high heat, add mustard seed and cumin, cook for a few seconds until aromatic -3. Add onion and baking soda and cook, stirring frequently, until onions start to leave a brown coating at the bottom of the pan (about 3-4 minutes) -4. Add 1 tbsp water, scrape brown bits, and continue cooking; repeat this process until onions are deep brown, about 10 minutes -5. Add garlic/ginger paste and stir to combine -6. Add coriander, black pepper, turmeric, and 1 tsp garam masala – cook until fragrant -7. Add tomatoes, crush using a potato masher -8. Add chickpeas and cilantro, plus 1/2 cup water -9. Bring to a simmer, cover with lid slightly cracked; cook, stirring occasionally until liquid has reduced to a thick stew, about 30 mins -10. Stir in remaining garam masala and lemon juice, season to taste with salt - -## based on -* https://www.seriouseats.com/recipes/2016/04/channa-masala-recipe.html -* https://slate.com/culture/2013/03/takeout-style-channa-masala-recipe-why-you-cant-make-decent-curried-chickpeas-without-a-few-special-ingredients.html - diff --git a/recipes/chicken-nuggets.md b/recipes/chicken-nuggets.md deleted file mode 100644 index 04a8df7..0000000 --- a/recipes/chicken-nuggets.md +++ /dev/null @@ -1,54 +0,0 @@ -# Chicken Nuggets - -## info -* 2 hours -* About 30 nuggets - -## ingredients -* 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces -* 1 tsp kosher salt -* 1/2 tsp ground white pepper -* 1/2 tsp garlic powder -* 1/2 tsp onion powder -* 1 tsp chick-flavored broth powder (optional) - -For the breading: -* 1/2 cup all-purpose flour -* 2 tbsp cornstarch -* 1/2 tsp baking powder -* 1/2 tsp ground white pepper -* 3/4 cup water -* 4 cups neutral oil for frying -* 1 tsp chick-flavored broth powder (optional) - -## steps -1. In a mixing bowl, mix chicken and salt until combined; cover and refridgerate for at least 45 minutes (2 hours max) -2. Lightly grease a baking sheet -3. Transfer chicken to food processor, add spices and run until a smooth, uniform paste forms (about 1 minute), scraping down the sides if necessary -4. Roll into balls and flatten between palms until about 1/2" thick; place on baking sheet - -Bread the nuggets: -1. In a large bowl, mix the dry ingredients -2. One at a time, coat nuggets in flour, pressing gently to adhere then shake off excess and return to baking sheet -3. Let sit for 15 minutes; reserve flour mix - -Fry: -1. Heat oil over medium-high heat until 350ºF -2. Set wire rack on a rimmed baking sheet -3. Add 3/4-cup water to flour and wisk until smooth -4. Add half the nuggets to the batter and toss gently until submerged -5. Remove half of the nuggests from batter and let excess drip into bowl, then add to oil -6. Cook, flipping every 30 seconds, until they puff and start to brown, about 4–5 minutes -7. Remove to wire rack and cook the remaining nuggets -8. Let rest for five minutes on rack -9. Bring oil to 375ºF -10. Return all nuggets to oil and cook, flipping, until deep golden brown and very crispy, about 4 minutes -11. Return to rack and let sit for two minutes - -## notes -* For real: these taste JUST LIKE McDonald's chicken nuggets -* Serious Eats recipe includes info on specific ingredients and how to freeze the nuggets! - -## based on -* https://www.seriouseats.com/recipes/2020/04/copycat-chicken-nuggets-with-sweet-n-sour-sauce.html - diff --git a/recipes/chicken-schnitzel.md b/recipes/chicken-schnitzel.md deleted file mode 100644 index ad50055..0000000 --- a/recipes/chicken-schnitzel.md +++ /dev/null @@ -1,38 +0,0 @@ -# Chicken Schnitzel - -## info -* About 1.5 hours -* Hearty meal for 2 plus enough for sandwiches the next day - -## ingredients -* 2 quarts water -* 1/3 cup kosher salt -* 2 boneless, skinless chicken breasts -* 2/4 cup all-purpose flour -* 2 large eggs, beaten -* 2 cups panko bread crumbs -* Peanut, canola, or other neutral oil - -## steps -1. Cut tenders from chicken breasts, if present -2. Whisk water and salt in a large bowl or tray, add chicken and brine in the fridge for 30 minutes -3. Remove chicken, pat dry, and butterfly as needed into pieces about 1/4" thick -4. Place chicken in a plastic bag, one piece at a time, and pound with a rolling pin or meat tenderizer until thin and even -5. Place flour, eggs, and panko onto separate plates (pie tins work great for this) -6. Heat oil in a cast iron skillet to 375º F -7. Batter chicken one piece at a time in the flour, egg, and panko, patting lightly to get a thorough coating -8. Keep prepped cutlets on wire rack -9. Fry cutlets, a few at a time and turning often, until golden brown and crisp, about 3–4 minutes total -10. Remove to a wire rack, adding salt immediately -11. Serve with lemon slices, coleslaw, and cold beer - -## notes -* These are *really* good on bao with some Bonchon-style hot sauce! -* Consider adding this to the flour: 2 tsp baking powder, 1/4 cup gochugaru (Korean red chlii flakes), 1 tbsp black pepper, 2 tbsp garlic powder, 1.5 tsp kosher salt -* You can also change up the brine: 1/2 cup kimchi juice, 1 cup buttermilk, 1 egg, 1.5 tsp kosher salt, 1 tbsp soy sauce, 1/4 cup gochugaru, 2 tbsp black pepper -* Can use half butter, half oil to fry - -## based on -* https://www.seriouseats.com/recipes/2014/04/chicken-schnitzel-recipe.html -* https://www.seriouseats.com/recipes/2018/10/pork-schnitzel-recipe.html - diff --git a/recipes/chile-colorado.md b/recipes/chile-colorado.md deleted file mode 100644 index 80cfd16..0000000 --- a/recipes/chile-colorado.md +++ /dev/null @@ -1,37 +0,0 @@ -# Chile Colorado - -## ingredients -* 5 ancho chiles -* 2 pasilla chiles -* 2 guajillo chiles -* 8 cups chicken stock -* 2 pounds boneless pork shoulder, cut into 1/2" pieces -* 6 cloves garlic, chopped -* 2 bay leaves -* 1 tbsp ground cumin -* 2 tsp chopped fresh sage -* 2 tsp chopped fresh Mexican oregano (or 1 tsp dried) -* 1 stick cinnamon, broken into large pieces (optional) -* Chopped cilantro as garnish - -## steps -1. Remove stems and seeds from the chiles -2. Heat three cups chicken stock in a small pot until boiling -3. Take off heat, add chiles, cover and soak for about 30 minutes, until chiles are plump and tender -4. Put chiles and all soaking liquid into a blender and puree until very smooth -5. Meanwhile, cut pork into 1/2" pieces and season with salt and pepper -6. Heat oil over medium-high heat in a large pot, cook pork in small batches until is browned (doing all the pork at once crowds the pan and it just steams) -7. Add garlic, bay leaves, cumin, and fresh herbs, stirring until very fragrant -8. Add the pork and remaining stock and cook, uncovered, for an hour -9. Add chile puree and cook for another 45 minutes until meat is very tender and sauce is a thick, mahogany-red color -10. Season with salt to taste, serve with rice and homemade flour tortillas - -## notes -* Adding a stick of cinnamon, like carnitas, adds a nice woody depth -* Could try making this with butternut squash in place of the meat -* Things to try: top with sesame seeds, like mole - -## based on -* https://www.bonappetit.com/recipes/article/groat-ricks-chili-colorado -* https://www.lemonblossoms.com/blog/chile-colorado-beef-stew - diff --git a/recipes/creamy-chicken-enchiladas.md b/recipes/creamy-chicken-enchiladas.md deleted file mode 100644 index 2fa028b..0000000 --- a/recipes/creamy-chicken-enchiladas.md +++ /dev/null @@ -1,57 +0,0 @@ -# Creamy Chicken Enchiladas - -## info -* About 2 hours -* 6 servings - -## ingredients -* 3 poblano peppers -* 1 large onion, quartered -* 1.5 lbs tomatillos -* 1–2 serrano peppers -* 3 cloves garlic, unpeeled -* 2 cups stock -* 1 cup cilantro leaves -* 2 lbs bone-in, skin-on chicken thighs -* 1 tbsp oil -* 16 corn tortillas, preferably homemade -* 8 oz shredded pepper jack cheese (see note) -* 1 cup crema, divided (see note) - -## steps -1. Turn on the broiler to high and set rack about 8" below -2. In a foil-lined baking sheet, place poblanos, onion, tomatillos, serranos, and garlic and broil, turning occasionally, until tomatillos are lightly charred, about 10 minutes (see note) -3. Remove tomatillos and continue cooking until poblanos are charred on all sides, about 2 minutes; remove poblanos to a separate bowl and cover -4. Continue cooking until remaining vegetables are softened and charred, about 5 minutes; remove to bowl with tomatillos -5. Move rack to middle position and set oven to 375º F -6. Add stock to bowl with poblanos and peel while submerged; transfer peeled peppers to bowl with tomatillos -7. Strain stock though a fine mesh strainer into bowl with vegetables to remove seeds and skin -8. Add cilantro and set aside -9. Season chicken on all sides with salt and pepper -10. In a large pot, add oil and heat over high heat until shimmering -11. Add chicken, skin-side down, and cook undisturbed until well-browned, about 6 minutes -12. Flip and cook until lightly browned on the other side, about 2 minutes -13. Transfer chicken to a bowl, keeping any juices in the pot -14. Add vegetables to pot and scrape any browned bits from the bottom -15. Puree with an immersion blender until a chunky sauce forms, season to taste with salt and pepper -16. Return chicken to pot, bring to a simmer, cover with lid slightly ajar, and cook until chicken is done, about 15 minutes -17. When chicken is done, remove from heat and transfer to a large bowl; let rest until cook enough to handle -18. Shred chicken, discarding bones and skin -19. Add 1 cup sauce, half the cheese and half the crema; toss to combine -20. Lightly grease a 13x9" pan, then spread about 1/3 of the sauce on the bottom -21. Optional: dip each tortilla in the sauce and stack on a cutting board -22. Place about 2 tbsp filling in a line along each tortilla and roll tightly, the place seam-side down in pan -23. Spread remaining sauce on top, then sprinkle with cheese -24. Cover with foil and bake for about 15 minutes -25. Remove foil and bake until cheese is browned, about 10 minutes -26. Drizzle with crema and serve - -## notes -* Jack cheese can be replaced with Oaxaca or other cheese too -* 1 cup crema is a **lot**, can def reduce to about 1/2 cup total -* If in a hurry, can also dry-roast the veggies in a cast iron pan (and poblanos directly on the burner) - -## based on -* https://www.seriouseats.com/recipes/2014/12/the-best-chicken-enchiladas-recipe.html -* https://www.rickbayless.com/recipe/creamy-enchiladas-with-chicken-tomatillo-and-poblano - diff --git a/recipes/cucumber-raita.md b/recipes/cucumber-raita.md deleted file mode 100644 index 4a015f3..0000000 --- a/recipes/cucumber-raita.md +++ /dev/null @@ -1,24 +0,0 @@ -# Cucumber Raita - -## ingredients -* 1 cup yogurt -* 1/8 tsp salt -* 1/2 tsp ground cumin -* 1 tbsp cilantro, finely chopped -* 1 cup cucumber, chopped -* 1–2 green chilies, chopped -* 1 tsp lemon juice -* water as needed - -## steps -1. Toast cumin in a dry pan until fragrant, then grind into a powder -2. In a bowl, mix yogurt, salt, and cumin and mix thoroughly -3. Add cilantro, cucumber, green chilies, and lemon juice -4. Mix and add water as necessary to achieve proper consistency -5. Optional: garnish with ground black pepper and more cumin - -## notes: -* Add 1 tsp mint, 1 medium chopped onion (with 1/2 tsp sugar), 1" minced ginger, or 2 cloves minced garlic - -## based on: -* https://www.indianhealthyrecipes.com/raita-recipes-biryani-pulao-kababs \ No newline at end of file diff --git a/recipes/dad's-spaghetti-sauce.md b/recipes/dad's-spaghetti-sauce.md deleted file mode 100644 index c4e008a..0000000 --- a/recipes/dad's-spaghetti-sauce.md +++ /dev/null @@ -1,34 +0,0 @@ -# Dad's Spaghetti Sauce - -## info -* 2–4 hours -* Enough for several meals - -## ingredients -* 1 lbs ground beef -* 1 large onion, diced -* 3–4 cloves of garlic, minced -* One 28-oz and one 15-oz can of tomato sauce -* 3 tbsp dried organo -* 3 tbsp dried basil -* 1 tbsp dried parsley -* 1 tbsp dried sage -* 1 tsp dried thyme -* 1 tsp dried rosemary -* Salt, pepper, and red pepper flakes to taste -* 2 tbsp milk or cream (optional) - -## steps -1. In a skillet, brown the ground beef and onion until cooked through -2. Just before the meat is cooked, add the minced garlic and cook until aromatic -3. Drain the fat and transfer the meat back to the pan -4. Add tomato and spices, bring to a boil then reduce the heat and simmer for 2–4 hours, stirring every 20–30 minutes, until thickened and flavor is developed -5. When ready to eat, add optionally milk/cream and about 1/2-cup pasta water; bring to a boil and let sauce cook until smooth - -## notes -* Dad suggests using a 50/50 blend of ground beef and Italian sausage, omitting the sage if you do that -* He also suggests a glass of Valpolicella, which "will make up for any deficiency in the direction or preparation" :) - -## based on -* My dad's own recipe, which I remember fondly as a kind (and still enjoy every time we go home!) - diff --git a/recipes/diner-style-pancakes.md b/recipes/diner-style-pancakes.md deleted file mode 100644 index 95f68d6..0000000 --- a/recipes/diner-style-pancakes.md +++ /dev/null @@ -1,31 +0,0 @@ -# Diner-Style Pancakes - -## info -* About 45 minutes -* 2 mega servings (or 4 as part of a larger meal) - -## ingredients -* 2 cups all-purpose flour -* 3 tbsp sugar -* 1.25 tsp baking powder -* 1.25 tsp baking soda -* 1.25 tsp kosher salt -* 2 large eggs -* 1.75 cups buttermilk (see note) -* 1/2 cup cold seltzer water -* 1 tsp vanilla extract -* 3 tbsp unsalted butter, melted - -## steps -1. Whisk together dry ingredients -2. In a small pot, melt the butter over low heat -3. In a large mixing bowl, mix together the wet ingredients and butter, then add dry ingredients and stir until everything comes together (some lumps are ok) -4. Heat a cast-iron skillet over medium heat, lightly grease, and cook 1/2-cup batter at a time, about 2.5 minutes per side -5. Keep warm in low oven until ready to serve - -## notes -* If no buttermilk on hand, can use the same amount of milk or 1.5 cups yogurt and 1/2 cup water (may need to adjust with a little water until the right consistency) - -## based on -* https://www.epicurious.com/recipes/food/views/diner-style-buttermilk-pancakes - diff --git a/recipes/egg-biryani.md b/recipes/egg-biryani.md deleted file mode 100644 index fc616f2..0000000 --- a/recipes/egg-biryani.md +++ /dev/null @@ -1,124 +0,0 @@ -# Egg Biryani -Basically the seven-layer bean dip of Indian food - -## info -* Takes 2–3 hours to make all the components -* 4–6 servings, more if served with other dishes - -## ingredients - -for the rice: -* 3 green cardamom pods -* 1/4-1/2 tsp cumin seed -* 1 star anise -* 1 cinnamon stick -* 1/8 tsp salt -* 2 cups basmati rice (preferably Kohinoor extra long grain) - -for the fried onions: -* 1 medium onion, thinly sliced - -for frying eggs: -* 4-5 hard-boiled eggs -* 1 tsp oil -* 1/4 tsp red chili powder (optional) -* 1/8 tsp turmeric powder -* 1/4 tsp coriander powder -* 1/4 tsp biryani masala (or garam masala) -* pinch of salt - -for the gravy: -* 3 tbsp oil -* 1/2 medium onion, thinly sliced -* 1 bay leaf -* 1 star anise -* 1/4-1/2 tsp cumin seed -* 4 green cardamom -* 2-inch cinnamon stick -* 4-6 cloves -* 1 strand mace -* 4-5 whole black peppercorns -* 2 tbsp cashews, roughly chopped -* 1 tbsp grated ginger-garlic paste -* 1 cup tomatoes, sliced - -gravy, part 2: -* 1 tsp biryani masala (or garam masala) -* 3/4 tsp red chili powder (optional) -* 3-4 green chili, slit -* salt to taste -* 1/2 cup yogurt -* 4 tbsp mint leaves, chopped (half reserved as garnish) -* 4 tbsp cilantro, chopped (half reserved as garnish) - -for saffron milk: -* 3 tbsp milk -* 1 pinch saffron - -## steps - -cook rice: -1. rinse and soak the rice in water for at least 30 minutes (this really does make the rice much fluffier!) -2. (while the rice is soaking, this would be a great time to make the biryani shorba) -2. in a large pot, lightly toast the dry spices until fragrant -3. add enough water to cover the rice (the exact amount doesn't matter since we'll be draining it) and bring to a boil -4. add the rice and cook until about 75% done – this can happen quickly, so start checking about 7–8 minutes in -5. drain the rice in a collander and spread on a sheet tray to cool - -cook eggs: -1. fill a pot with 1" water, lay a steamer basket inside (or a bamboo one on top) -2. heat until the water simmering, then place the eggs in the steamer and cover -3. maintain a simmer for 13 minutes, then remove the eggs to an ice bath -4. let the eggs sit for 15 minutes, then knock on the counter all over to break the shell (or do the fancy version in the video) -5. prick eggs randomly with a fork -6. heat 1 tsp oil, add dry spices and cook until aromatic -7. pan-fry the eggs for 4 minutes until well coated - -make saffron milk: -1. optional: toast the saffron for about 30 seconds -2. heat milk in a pan, pour into bowl and add saffron -3. let sit for at least 30 minutes - -make fried onions: -1. heat 3 tbsp oil on medium -2. add onions and fry until brown -3. drain oil back into pan and put onions in bowl - -make gravy: -1. heat oil again (adding more if necessary) -2. add dry spices and cook until fragrant -3. add remaining sliced onions and cook until light golden -4. add garlic-ginger paste and cook for 2 minutes -5. add cashews and cook 1 minute -6. add tomatoes and cook until mushy -7. add other dried spices, chilies, mint and coriander leaves -8. cook four minutes -9. add yogurt, mix and cook 5-7 minutes or until "raw smell is gone" -10. add 1/2 cup water, mix and cook 5 more minutes or until thick -11. remove from heat, remove bay leaf, anise, and cinnamon -12. blend until smooth but slightly chunky - -assemble: -1. in a pressure cooker or other well-sealing pot, add 1/3 the rice -2. spread 3/4 of the gravy, sprinkle with mint, cilantro, and fried onions -3. add 1/3 rice -4. drizzle with 4 tbsp saffron milk, sprinkle with mint and coriander leaves -5. arrange egg halves, add remaining gravy -6. add remaining rice, drizzle with remaining saffron milk -7. sprinkle with remaining mint and coriander leaves, fried onions - -heat through: -1. put the lid tightly on the pot but be sure the pressure valve is released -2. place in another larger pot filled with water about 1–2" above the bottom of the pressure cooker -3. heat the biryani for about 20 minutes, adding water to the pot below as necessary -4. let sit for at least 10 minutes before serving -5. serve with biryani shorba and cucumber raita - -## notes -* Gravy, biryani shorba, and cucumber raita take quite a while to make so start them all early! - -## based on -* https://www.indianhealthyrecipes.com/hyderabadi-egg-biryani-recipe-dum-biryani -* https://www.mygingergarlickitchen.com/how-to-make-easy-restaurant-style-egg-dum-biryani-recipe -* https://www.youtube.com/watch?v=RV9nz1qlY64 - diff --git a/recipes/enchilada-sauce.md b/recipes/enchilada-sauce.md deleted file mode 100644 index b4c3ba3..0000000 --- a/recipes/enchilada-sauce.md +++ /dev/null @@ -1,30 +0,0 @@ -# Enchilada Sauce - -## info -* About 25 minutes -* 2 cups - -## ingredients -* 4 dried guagillo chiles -* 2 dried ancho chiles -* 1 arbol chile -* 4 cups hot water -* 1.5 tsp kosher salt -* 1 clove garlic -* 6 grams cocoa powder -* 6 grams raw sugar (see note) - -## steps -1. Trim stems from chiles and remove seeds -2. In a large bowl, add chiles and hot water; cover and let sit for 20 minutes -3. Remove chiles and put in blender -4. Add 1 cup chile water and 1/2 cup fresh water, plus remaining ingredients -5. Blend until completely smooth, adding more water if necessary -6. Use immediately or store in fridge for up to two weeks (or freezer fr 6 months) - -## notes -* Better is to use 12 grams (1/8 tablet) Abeulita Mexican chocolate instead of cocoa/raw sugar - -## based on -* https://www.isabeleats.com/authentic-red-enchilada-sauce - diff --git a/recipes/flour-tortillas.md b/recipes/flour-tortillas.md deleted file mode 100644 index 0652843..0000000 --- a/recipes/flour-tortillas.md +++ /dev/null @@ -1,27 +0,0 @@ -# Flour Tortillas - -## ingredients -* 2 cups all-purpose flour -* 1 tsp kosher salt -* 1/4 cup lard (preferably back lard though Goya is ok) -* 3/4 cup cold water - -## steps -1. Put flour and salt in food processor and pulse to combine -2. Add lard and pulse until mixture resembles coarse crumbs -3. Add water and process until it forms a cohesive dough (may not require all the water) -4. Turn dough out onto a lightly floured surface and knead until smooth (about 1 minute) -5. Cover with a damp cloth or plastic wrap and let rest for 10 mins -6. Divide dough into 10 pieces and roll each into a ball, cover again and let rest 15 mins -7. Heat cast iron skillet over medium-high heat -8. Pat dough ball into a flat disc, roll out into a very thin 8-inch round -9. Place in skillet and cook until bubbles form on top and bottom has light-brown spots -10. Flip and cook until second side has light-brown spots -11. Transfer to a plate and cover with a dish cloth - -## notes -* Vegetable shortening can be substituted for lard - -## based on -* https://www.seriouseats.com/recipes/2015/04/thin-tender-flour-tortillas-recipe.html - diff --git a/recipes/garlic-bread.md b/recipes/garlic-bread.md deleted file mode 100644 index 382c594..0000000 --- a/recipes/garlic-bread.md +++ /dev/null @@ -1,34 +0,0 @@ -# Garlic Bread - -## info -* About 20 minutes -* servings - -## ingredients -* 1 loaf Italian bread -* 4 tbsp melted butter -* 4 garlic cloves -* 1 tsp garlic powder -* 1 tsp water -* 1 tsp salt -* 1/4 tsp cayenne pepper (optional) -* 4 tbsp cold butter - -## steps -1. Preheat oven to 450ºF -2. Melt 4 tbsp butter -3. Slice garlic cloves in half, remove little green bits, and crush into butter -4. Crush (or microplane) garlic into butter; let cook until warm and mellow -5. Mix garlic powder and water; add to butter along with spices -6. Add cold butter to re-thicken the mixture into a spreadable paste -7. Cut bread into two halves; spread butter paste onto both -8. Place on rimmed baking sheet and cook for about 4 minutes -9. Flip halves and lightly press with a large spatula or another baking sheet -10. Put back in oven for 5–10 minutes, serve hot - -## notes -* Other variations and methods in the recipe below - -## based on -* https://www.bingingwithbabish.com/recipes/garlic-bread-scott-pilgrim - diff --git a/recipes/garlicky-cabbage-and-fish-sauce.md b/recipes/garlicky-cabbage-and-fish-sauce.md deleted file mode 100644 index a016a87..0000000 --- a/recipes/garlicky-cabbage-and-fish-sauce.md +++ /dev/null @@ -1,23 +0,0 @@ -# Garlicky Cabbage and Fish Sauce - -## info -* 10 minutes -* side dish for two people - -## ingredients -* 8–10 cloves garlic, smashed -* 200 grams (about 1/8 head) green cabbage, cut into 2-inch pieces and pulled apart -* 1 tbsp fish sauce -* 1/4 tsp ground white or black pepper -* 1–2 sliced Thai chilies (optional) - -## steps -1. Heat pan over medium heat and add enough oil to coat the bottom -2. Add garlic immediately and cook, stirring, until edges start to turn golden -3. Add cabbage, turn up heat to high, and toss to coat in the garlic oil -4. Add fish sauce and pepper, toss and cook for 1–2 minutes -5. Remove from heat and garnish with extra pepper - -## based on -* https://hot-thai-kitchen.com/cabbage-fish-sauce - diff --git a/recipes/gobi-manchurian.md b/recipes/gobi-manchurian.md deleted file mode 100644 index a5e403b..0000000 --- a/recipes/gobi-manchurian.md +++ /dev/null @@ -1,52 +0,0 @@ -# Gobi Manchurian (Dry) - -## info -* About 40 minutes -* 2 servings as a side, more as an appetizer - -## ingredients -* 250 grams cauliflower florets -* 1/3-cup all-purpose flour -* 3 tbsp corn starch -* 1 tsp red chili powder -* 1/4 tsp black pepper -* 1/4 tsp salt -* Neutral oil, for frying -* 2 tbsp green onions, roughly chopped (plus extra for garnish) - -For the sauce: -* 1.5 tbsp oil -* 1 tbsp garlic, finely chopped -* 1/2 tbsp ginger, finely chopped -* 1 green chili, chopped -* 1/3 cup onions, chopped -* 1 tbsp soy sauce -* 2–3 tbsp Sriracha (or similar hot sauce) -* 1 tsp red chili powder -* 1 tsp sugar (or to taste) -* 3–4 tbsp water -* 1/2-3/4 tsp black pepper -* 1/8 tsp salt - -## steps -1. Cut cauliflower into florets, add to 3 cups hot water and let rest for five minutes; drain and dry with a towel -2. While cauliflower is soaking, make batter by mixing corn starch, flour, chili powder, pepper and salt in a small bowl; add a little water as needed so the batter is smooth and flows easily -3. Heat oil in a pot -4. Coat cauliflower in batter and gently drop in the oil, stirring for even frying -5. Remove to drain in a colander when golden and crisp (can also be re-fried for extra crisp results!) - -Make the sauce: -1. Heat oil in a wide pan -3. Add garlic, ginger, and chilies and sautee for 1–2 minutes -4. Add onions and sautee for 2 minutes on high heat -5. Add soy sauce, Sriracha, chili powder, sugar, and vinegar -6. Add water and black pepper, stir and cook over medium heat until sauce thickens -7. Take off heat and add salt to taste -8. Add fried cauliflower and stir to coat, garnish with green onions and serve immediately - -## notes -* Original recipe also has notes for making semi-dry and with gravy - -## based on -* https://www.indianhealthyrecipes.com/gobi-manchurian-recipe - diff --git a/recipes/guasacaca.md b/recipes/guasacaca.md deleted file mode 100644 index 1cdeb34..0000000 --- a/recipes/guasacaca.md +++ /dev/null @@ -1,32 +0,0 @@ -# Guasacaca -(Creamy Venezuelan guacamole-like sauce) - -## info -* 10 minutes -* A crap-ton (easily halved) - -## ingredients -* 2 avocadoes, roughly cut up -* 1 small onion, quartered -* 1 small green bell pepper, seeded and roughly chopped -* 1 jalepeño, roughly chopped (optionally: remove seeds) -* 2 medium cloves garlic -* 1/2 cup cilantro leaves, roughly chopped -* 1/4 cup parsley leaves, roughly chopped -* 1/4 cup white vinegar -* 1 tbsp lime juice -* 1/3 cup olive oil - -## steps -1. Optional: in a cast iron pan over high heat, dry-roast the onions, bell pepper, and jalepeño until blackened -2. Place everything except the olive oil in a food processor and pulse until finely chopped -3. With motor running, drizzle the olive oil into the mixture -4. Season with salt and pepper to taste - -## notes -* Should keep at least several days in the fridge -* Great on breakfast hash or fried yucca! - -## based on -* https://www.seriouseats.com/recipes/2013/02/guasacaca-recipe.html - diff --git a/recipes/halal-cart-chicken.md b/recipes/halal-cart-chicken.md deleted file mode 100644 index a88f422..0000000 --- a/recipes/halal-cart-chicken.md +++ /dev/null @@ -1,67 +0,0 @@ -# Halal Cart Chicken - -## info -* Marinate 1–4 hours, then about 45 minutes -* A big meal for two plus leftovers - -## ingredients -* 2 lbs boneless, skinless chicken thighs -* 1 tbsp chopped fresh oregano -* 1/2 tsp ground coriander -* 3 garlic cloves -* 1/4 cup olive oil -* ground black pepper -* kosher salt - -for the rice: -* 2 tbsp unsalted butter -* 1/2 tsp turmeric -* 1/4 tsp ground cumin -* 1.5 cups basmati rice -* 2.5 cups chicken stock (or water) - -for the white sauce: -* 1/2 cup mayonnaise -* 1/2 cup Greek yogurt -* 1/4 tbsp sugar (or up to 1 tbsp) -* 2 tbsp white vinegar -* 1 tsp lemon juice -* 1/4 tsp ground caraway -* sprikle of turmeric (for color) -* 1/4 tsp ground sumac (optional) -* 1/4 tsp ground cardamom (optional) -* 1/4 cup fresh parsley, chopped -* lots of black pepper -* salt to taste - -to serve: -* 1 head iceberg lettuce, shredded -* 1 tomato, cut into wedges - -## steps -1. Combine lemon juice, oregano, coriander, garlic, and olive oil in a blender; blend until smooth -2. Place chicken in a shallow bowl, add *half the marinade* and stir to coat -3. Cover and put chicken in fridge for 1–4 hours, stirring occasionally -4. When ready, remove chicken and pat dry with paper towels; season with kosher salt and lots of pepper -5. Heat a cast iron skillet over medium-high, adding some oil until lightly smoking -6. Add chicken and cook without disturbing until lightly browned on one side, about four minues -7. Flip, reduce heat to medium, and cook until pieces reach 165º, about 6 minutes -8. Transfer to a cutting board and cool for 5 minutes -9. After resting, roughly chop into 1/4–1/2" pieces; add to a bowl and stir in remaining marinade - -make the rice: -1. Melt butter in a small saucepan over medium heat, add turmeric and cumin until fragrant -2. Add rice and stir to coat; cook, stirring frequently, until lightly toasted, about 4 minutes -3. Transfer to rice cooker, add broth and cook until done - -make the white sauce: -1. Combine all ingredients in a bowl, season with salt to taste - -to serve: -1. Heat chicken, with juices, in a skillet until heated through -2. Serve with rice, lettuce, tomato, pita, white sauce, and hot sauce of choice - -## based on: -* https://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html -* https://www.thrillist.com/recipe/new-york/halal-white-sauce-thrillist-recipes - diff --git a/recipes/halal-cart-red-sauce.md b/recipes/halal-cart-red-sauce.md deleted file mode 100644 index 292be89..0000000 --- a/recipes/halal-cart-red-sauce.md +++ /dev/null @@ -1,33 +0,0 @@ -# Halal Cart Red Sauce - -## info -* 30 minutes -* About 1 cup - -## ingredients -* 24 small dried red chilies -* 1 guajillo chili -* 8 ounces water (6 tbsp reserved after soaking) -* 6 cloves garlic, smashed -* 1.5 tbsp olive oil -* 2 tsp apple cider vinegar -* 2 tsp ground caraway -* 2 tsp ground coriander -* 2 tsp paprika -* 1 tsp ground cumin -* 1 tsp salt - -## steps -1. Put the chilies in a small pot with the water and bring to a boil; take off heat and let soak for about 20 minutes until cool enough to handle -2. Meanwhile, add the garlic, olive oil, vinegar, and spices to the bowl of a food processor -3. Add 6 tbsp of the chili water -4. Seed the chilies (or most of them) and add them -5. Process until very smooth, adding extra chili water if needed - -## notes -* Meant to mimic the harissa-based hot sauce found at Halal Guys and Mamoun's -* Try using 2 tbsp cayenne and 2 tbsp scotch bonnet powder, and remove the paprika - -## based on -* https://www.reddit.com/r/spicy/comments/2aelb7/53rd_and_6th_halal_guys_red_sauce - diff --git a/recipes/harissa-hot-sauce.md b/recipes/harissa-hot-sauce.md deleted file mode 100644 index 399d070..0000000 --- a/recipes/harissa-hot-sauce.md +++ /dev/null @@ -1,26 +0,0 @@ -# Harissa Hot Sauce - -## ingredients -* 8 dried guagillo chiles (about 2 oz) -* 8 dried New Mexico chiles (about 1.5 oz) -* 1/2 tsp caraway seeds -* 1/4 tsp coriander seeds -* 1/4 tsp cumin seeds -* 1 tsp dried mint leaves -* 3 tbsp olive oil -* 1.5 tsp kosher salt -* 5 cloves garlic -* Juice of 1 lemon - -## steps -1. Put chiles in a bowl, cover with boiling water, and let sit for about 20 minutes -2. Heat caraway, coriander, and cumin in a skillet, dry toasting until fragrant, about 4 minutes; remove and grind -3. Drain chiles, remove seeds and add to a food processor with the ground spices, olive oil, salt, garlic, and lemon juice -4. Puree until very smooth, about 2 minutes - -## notes -* Can be stored in the fridge for several weeks - -## based on -* https://www.saveur.com/article/Recipes/Harissa - diff --git a/recipes/hasselback-butternut-squash.md b/recipes/hasselback-butternut-squash.md deleted file mode 100644 index f33acea..0000000 --- a/recipes/hasselback-butternut-squash.md +++ /dev/null @@ -1,39 +0,0 @@ -# Hasselback Butternut Squash - -## info -* About minutes -* 8 servings, as part of a meal - -## ingredients -* 1 large butternut squash (about 3 lbs) -* 1 tbsp olive oil -* 6–8 dried bay leaves -* Kosher salt -* Ground black pepper - -For glaze: -* 1/4 cup maple syrup -* 3 tbsp unsalted butter -* 2 tbsp apple cider vinegar - -## steps -1. Place rack in upper-third of oven and preheat to 425ºF -2. Cut squash in half lengthwise, scoop out seeds -3. Peel skin and white flesh below (should reach deep orange flesh) -4. Rub all over with oil, season with salt and pepper -5. Roast in baking dish until squash begins to soften (a knife should slip in easily to about 1/4"), about 15–18 minutes -6. Meanwhile, put glaze ingredients in a small saucepan over medium-high heat, stirring occasionally, until thick enough to coat spoon, about 6–8 minutes -7. Reduce heat to very low and keep warm -8. Transfer squash to cutting board and let cool slightly -9. Score rounded sides of squash crosswise, going as deep as possible without cutting all the way through -10. Return to baking dish, scored sides up, and tuck bay leaves between the slices -11. Season with salt and pepper -12. Roast, basting with glaze every 10 minutes; lift off any glaze in the dish that is browning too much -13. Cook until tender and glaze forms a rich, brown coating, about 45–60 minutes - -## notes -* Squash can be roasted up to four hours ahead, let cool and store at room temp; reheat before serving - -## based on -* https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves - diff --git a/recipes/homemade-pasta.md b/recipes/homemade-pasta.md deleted file mode 100644 index c9e5050..0000000 --- a/recipes/homemade-pasta.md +++ /dev/null @@ -1,37 +0,0 @@ -# Homemade Pasta - -## ingredients -* 3 large eggs -* 2 cups all-purpose flour (or 50/50 blend with semolina flour) -* 1 tbsp olive oil -* 1 tsp kosher salt - -## steps - -easy way: -1. mix everything in a bowl, mix with hands until a shaggy dough forms - -harder, but more legit way: -1. place flour in a wide pile on the counter, make a small indentation in the middle – **this must be big enough to contain all the wet ingredients or you will have a huge mess!** -2. crack the eggs into the indentation, add the oil and salt -3. stir vigorously with a fork, slowly letting bits of the flour tumble into the egg -4. using a bench scraper, fold the flour over the egg mix repeatedly until dough starts to form - -knead and rest: -1. knead the dough until smooth and elastic, about 10 minutes -2. cover very tighly with plastic wrap and let rest at least 30 minutes - -roll, cut, and cook: -1. when ready, dust work surface with flour -2. roll out dough, fold in thirds, rotate 90º and roll again; repeat at least 5 times to laminate dough -3. roll out until very thin -4. if making fettucine or similar noodles, lightly roll and slice -5. unravel noodles, toss with flour to avoid sticking -6. cook in salted boiling water 90–120 seconds - -## notes -* 30 minutes rest **at least**, but more will probably be better! - -## based on -* https://www.bonappetit.com/recipe/fresh-pasta-dough - diff --git a/recipes/hummus.md b/recipes/hummus.md deleted file mode 100644 index 0a3e0c5..0000000 --- a/recipes/hummus.md +++ /dev/null @@ -1,51 +0,0 @@ -# Hummus - -## ingredients -* 1/2 lb dried chickpeas -* 1 tsp baking soda -* 2 tbsp kosher salt -* 6 cups cold water - -For the tahini -* 1 whole head garlic, broken into individual unpeeled cloves -* 2/3 cup fresh lemon juice (about 3–4 lemons) -* 1/2 tsp ground cumin -* 1 cup tahini paste (about 10 oz) - -For the hummus -* 1 tsp baking soda -* 1 tbsp salt -* 1 small onion, split in half -* 1 stalk celery -* 1 carrot -* 2 medium cloves garlic -* 2 bay leaves -* 6 cups water -* 1.5 cups tahini (see above) -* Olive oil, za'tar, and/or paprika for serving - -## steps -1. Combine beans, baking soda, salt, and water in a large bowl; let stand at room temperature overnight; when ready, drain and rinse thoroughly -2. Place beans in Dutch oven, add baking soda, salt, onion, celery, carrot, garlic, bay leaves, and water -3. Bring to a boil over high heat, reduce to a simmer with cover cracked and cook until completely tender to the point of falling apart, about 2 hours, adding more water if necessary - -Make the tahini -1. Combine garlic and lenom juice in a blender, pulse until a pulpy puree is formed -2. Transfer to a fine mesh strainer over a large bowl; press out as much liquid as possible with the back of a spoon, then discard solids -3. Add cumin and tahini paste, whisk to combine – mixture will seize up and turn pasty, add a few tablespoons water, whisking between, until smooth and light (should lose its shape it you let ribbons drop from the whisk into the bowl) -4. Season to taste with salt - -Finish the hummus -1. Discard onion, celery, and bay leaves; transfer everything else to a food processor with enough cooking liquid to cover them -2. Pulse slowly to mix, then increase speed to high until the texture of a thick milkshake, about two minutes (may need to remove inset and cover with a towel to allow steam to escape) -3. Transfer to a large bowl and whisk in tahini sauce; whisk in salt to taste -4. Let cool to room temp (should thicken to hold its shape), drizzle with olive oil and sprinkle with za'atar and/or paprika - -## notes -* Tahini and hummus will keep in the fridge for up to 1–1.5 weeks -* Canned chickpeas will work – see the Serious Eats recipe (at the bottom) for info - -## based on -* https://www.seriouseats.com/recipes/2016/03/israeli-style-extra-smooth-hummus-recipe.html -* https://www.seriouseats.com/recipes/2016/03/israeli-style-tahini-sauce-recipe.html - diff --git "a/recipes/jalepe\303\261o-hot-sauce.md" "b/recipes/jalepe\303\261o-hot-sauce.md" deleted file mode 100644 index e836b30..0000000 --- "a/recipes/jalepe\303\261o-hot-sauce.md" +++ /dev/null @@ -1,27 +0,0 @@ -# Jalapeño (and/or Serrano) Hot Sauce - -## info -* About 10 minutes, plus 3 days -* About 2 cups - -## ingredients -* 15 jalepeños -* 5 serrano chiles (or five more jalepeños) -* 3 cloves garlic -* 1 tbsp kosher salt -* 2 cups white vinegar - -## steps -1. Roughly chop peppers -2. Add peppers, garlic, and salt to food processor; pulse until finely chopped -3. With motor running, slowly stream in vinegar and process until smooth -4. Transfer to medium saucepan and bring to boil over medium heat -5. Boil for one minute, remove from heat, and allow to cool to room temperature -6. Pour into glass jar with tight-fitting lid and let stand in cool, dark place for three days -7. Pour through a fine mesh strainer into a medium bowl, pressing on solids to extract all liquid -8. Pour liquid into glass jar, store in fridge for up to 6 months -9. Solids are also *AMAZING* as a chile relish - -## based on -* https://www.seriouseats.com/recipes/2012/02/jalapeno-serrano-hot-sauce.html - diff --git a/recipes/kofte-kebabs.md b/recipes/kofte-kebabs.md deleted file mode 100644 index 78e2fbe..0000000 --- a/recipes/kofte-kebabs.md +++ /dev/null @@ -1,33 +0,0 @@ -# Kofte Kebabs - -## info -* 30 minutes -* 4 servings - -## ingredients -* 2 lbs ground lamb or beef (or a combo, at least 20% fat) -* 2" knob ginger, grated on medium holes of a box grater -* 1 small onion, grated on medium holes of box grater (about 1/2 cup) -* 4 cloves garlic, grated on a microplane -* 1 tbsp red chili flakes -* 2 tsp ground cumin -* 1 tsp ground coriander -* 1/4 tsp ground cinnamon -* 1–2 tbsp harissa (homemade is best!) -* 1/2 cup fresh mint or parsley, minced - -## steps -1. Combine meat and all other ingredients in a large bowl, season with salt, and work with hands until homogenous -2. Divide into 12 balls, then roll each into long, sausage-like shapes -3. If cooking on the grill (suggested), light one chimney full of charcoal and soak bamboo skewers; if on the stove, heat a cast-iron pan over medium heat -4. Arrange coals on one side of grill and preheat for five minutes -5. Cook directly over the coals, turning after about 2 minutes, cook on the other side -6. When well-charred, move to other side and cover, cooking until about 165º F -7. Transfer to a large plate and let rest for three minutes - -## notes -* Serve with sliced red onions, tomato wedges, halal cart white sauce, homemade pita, rice, etc - -## based on -* https://www.seriouseats.com/recipes/2012/05/kofte-kebabs-with-spicy-harissa-yogurt-sauce.html - diff --git a/recipes/larb-gai.md b/recipes/larb-gai.md deleted file mode 100644 index a7805e3..0000000 --- a/recipes/larb-gai.md +++ /dev/null @@ -1,64 +0,0 @@ -# Larb Gai -**(Thai chicken and herb salad)** - -## ingredients -* 1/4 cups raw sticky rice - -for the galangal paste: -* 1 oz unpeeled garlic cloves (about 6 large cloves) -* 1 oz unpeeled shallot (about 1 medium-sized) -* 14 grams peeled galangal, cut into 1/4-inch-thick slices against the grain - -for the salad: -* 6 oz ground chicken (or duck) -* 1 tbsp vegetable oil - -for the fish sauce: -* 6 dried Thai chiles, crumbled -* 2 tbsp lime juice -* 2 tbsp fish sauce -* 1/2 tsp granulated sugar - -for the vegetables: -* 1/4 cup shallot, finely sliced -* 2 tbsp green onions, thinly sliced -* 1 tbsp lemongrass (tender parts only), thinly sliced -* 1 tbsp lime leaves, thinly sliced -* 2 tbsp sawtooth herb, thinly sliced -* 2 tbsp cilantro, roughly chopped -* 2 tbsp whole mint leaves - -for serving: -* sliced cucumber -* sliced Thai chiles -* sticky rice -* lettuce leaves (optional, in place of rice) - -## steps - -make toasted rice powder: -1. heat wok or skillet over high heat -2. add raw rice and cook until rice is toasted and dark brown (3-5 mins) -3. remove from wok and cool, grind into a coarse powder in a mortar or food processor - -make the galangal paste: -1. in a dry cast iron skillet, roast the garlic, galangal, and shallots until fragrant and soft -2. (galangal should look dry on both sides but don't let it burn, should take about 5 minutes) -3. pound in a mortar and pestle (or grind in a food processor) until a smooth, "lightly fibrous" paste forms - -make salad: -1. heat wok or skillet over high heat, pour in oil -2. add chicken and 1 tbsp galangal paste, stirring constantly -3. cook until nearly cooked through (not about browning just getting cooked) -4. add fish sauce mixture, stir and cook 2-3 minutes until most of the liquid is absorbed -5. remove from heat and let sit until the chicken is warm but not hot -6. add shallots, lemongrass, 1 tbsp rice powder, lime leaf, and the herbs (reserving a bit for garnish) -7. plate and sprinkle a bit of the herbs and a generous pinch of rice powder - -serve: -1. spoon onto service plate and surround with cucumber, chiles, and lettuce (if using) - -## based on -* The great *Pok Pok* book -* https://cooking.nytimes.com/recipes/1012588-thai-larb-gai-chicken-with-lime-chili-and-fresh-herbs - diff --git a/recipes/lemon-tahini-dressing.md b/recipes/lemon-tahini-dressing.md deleted file mode 100644 index 351ad1f..0000000 --- a/recipes/lemon-tahini-dressing.md +++ /dev/null @@ -1,22 +0,0 @@ -# Lemon Tahini Dressing - -## info -* About 5 minutes -* 1.3 cups - -## ingredients -* 1/2 cup tahini -* 2/3–3/4 cup water (as needed) -* 3 tbsp lemon juice -* 1 clove garlic, minced -* 1 tbsp olive oil -* 3/4 tsp sea salt -* Black pepper - -## steps -1. Whisk ingredients together, starting with 2/3-cup water and adding more as necessary -2. Will keep for 5 days in fridge - -## based on -* https://food52.com/recipes/28159-lemon-tahini-dressing - diff --git a/recipes/lubia-polo.md b/recipes/lubia-polo.md deleted file mode 100644 index 730918e..0000000 --- a/recipes/lubia-polo.md +++ /dev/null @@ -1,48 +0,0 @@ -# Lubia Polo -Persian Green Bean Rice - -## info -* About 2 hours -* 6 cups rice with fixings (a lot) - -## ingredients -* 2 tbsp olive oil -* 8 oz ground beef or lamb (93% lean) -* 1 onion, chopped -* 1 tsp turmeric -* 1/2 tsp cayenne pepper -* 1 tsp curry powder -* 1/2 tsp ground cinnamon -* 1 tsp salt -* 2 tbsp tomato paste -* 1/2 cup water -* 1 lb green beans, cut into 1/2" pieces - -For the rice: -* 6 cups water -* 2 cups basmati rice (well rinsed to remove starch) -* 1.5 tsp salt -* 6 tbsp olive oil -* 2 small potatoes, cut into 1/2" thick slices -* 1/4 bloomed saffron - -## steps -1. Heat oil in skillet over medium heat. -2. Sautee onion until golden brown, then add beef/lamb and cook until no longer pink. -3. Add spices and cook until fragrant. -4. Add tomato paste and water, mix to combine and add green beans. Bring to a low simmer, cover, and cook until green beans are fully cooked, adding more water if necessary. -5. Bring a water (with salt) to a boil, then add rice and boil for about 5–6 minutes. Rice should be able to be broken apart with your fingers but still hard in the middle. -6. Transfer rice to a colander and rinse to stop cooking. -7. Place pot back on burner over medium heat. When pot is dry inside, add 3 tbsp olive oil and arrange potato slices to cover the bottom of the pot. -8. Scoop 1/3 of the rice over the potatoes. Layer with bloomed saffron and 1/3 green bean mixture. Repeat two more times, creating a mountain-shape in the top that comes to a peak. -9. Pour 1/3 cup water around the edges and cover the pot in a kitchen towel (for fluffy rice) and then the pot lid. -10. Cook for about 15 minutes; lift to let the steam escape and pour the remaining 3 tbsp oil on the rice. -11. Cover and cook again for another 30 minutes until rice is fully cooked and flavors combined. Fluff the rice and serve. - -## notes -* Could be spicier! Add more cayenne or some sliced Thai chiles in there. -* Basically a Persian biryani – would be great with some thin yogurt sauce on top. - -## based on -* https://www.unicornsinthekitchen.com/lubia-polo-persian-green-bean-rice - diff --git a/recipes/mac-and-cheese.md b/recipes/mac-and-cheese.md deleted file mode 100644 index 369f028..0000000 --- a/recipes/mac-and-cheese.md +++ /dev/null @@ -1,40 +0,0 @@ -# Mac and Cheese - -## ingredients -* 2.5 cups milk (low-fat ok) -* 2 bay leaves -* 1 lb elbow, shell, ziti, or similar pasta -* 4 tbsp (1/2 stick) butter -* 2 shallots (or 1/2 yellow onion), finely chopped -* 2-3 cloves garlic, finely chopped -* 3 tbsp all-purpose flour -* 1.5 cups grated sharp cheddar or gouda -* 1.5 cups grated Parmesan cheese -* 1/2 cup panko breadcrumbs -* Freshly-ground black pepper -* Salt to taste - -## steps -1. Preheat the oven to 400º F, bring a large pot of salted water to boil -2. Grease a roasting pan with 1 tbsp butter -3. In a frying pan, fry the shallots and garlic until golden brown -3. Cook the milk with bay leaves in a small saucepan over medium-low heat -4. When small bubbles appear along the sides (about 5 mins) turn off the heat, add the cooked shallots and garlic, and set aside -5. Cook the pasta until it is nearly done, drain and rinse to stop cooking -6. In a saucepan over medium-low heat, melt 3 tbsp butter -7. When it's foamy add flour and cook, stirring, until the mixture browns (about 5 mins) -8. Remove bay leaves from milk and add, 1/4-cup at a time, into the flour mixture, stirring with whisk constantly -9. As soon as mixture becomes smooth, add more milk until the mixture is completely smooth -10. Add the cheddar/gouda and stir -11. Dump the pasta into a roasting pan and pour the cheese mix on top, top with parmesan and salt and pepper, stir -12. Top with breadcrumbs and bake until bubbling, about 15 minutes - -## notes -* Optional: add smoked paprika at the end with the salt and pepper -* As per the Amazing Ribs recipe, instead of baking in the oven, you can smoke the mac-n-cheese over 350º F, indirect heat for about 40 minutes (they also suggest mixing the panko with 3 tbsp melted butter!) -* [A different take](https://www.seriouseats.com/recipes/2015/10/bacon-jalapeno-stovetop-macaroni-and-cheese-recipe.html) (and with bacon and jalepeños!) - -## based on -* https://www.seriouseats.com/recipes/2007/10/baked-vegetarian-macaroni-and-cheese-recipe.html -* https://amazingribs.com/tested-recipes/other-fun-food-recipes/smoked-mac-and-cheese-recipe - diff --git a/recipes/masala-green-beans.md b/recipes/masala-green-beans.md deleted file mode 100644 index 48217ba..0000000 --- a/recipes/masala-green-beans.md +++ /dev/null @@ -1,24 +0,0 @@ -# Masala Green Beans -**(Masala Barbatti Sabji)** - -## ingredients -* 3-4 tbsp oil or ghee -* 2 tsp black mustard seeds -* 1 tsp cumin seeds -* 1-2 dried chillies, crushed -* 1 lb long beans, trimmed and cut into 3/4" pieces (see note) -* 1 tsp ground coriander -* 1 tsp salt -* 1 tsp sugar - -## steps -1. heat oil in pan over medium -2. when hot, add mustard and cumin seeds, cook until fragrant and mustard seeds begin to pop -3. add beans, stir to coat in oil -4. add the remaining ingredients, stir fry for 4-5 minutes or until beans are just beginning to become tender - -## notes -* Green beans can be substituted for long beans. Fry beans for 2-3 minutes, then add 1/2 cup water, cover and cook until tender. Then add spices and cook until water evaporates. - -## based on: -* *Spiced Green Beans* from *The Art of Indian Vegetarian Cooking* by Yamuna Devi \ No newline at end of file diff --git a/recipes/massaman-curry.md b/recipes/massaman-curry.md deleted file mode 100644 index 24f35d7..0000000 --- a/recipes/massaman-curry.md +++ /dev/null @@ -1,43 +0,0 @@ -# Massaman Curry - -## ingredients -* Optional: 1.5 lbs beef chuck, cut into 2" cubes -* 2.5 cup coconut milk -* 4–6 tsp curry paste (see below) -* 2–3 tbsp fish sauce -* 3 tbsp palm sugar, chopped -* 2–3 tbsp tamarind juice -* 2 medium potatoes (or 1 if using beef) -* 1/2 large onion, sliced -* 1/4 roasted peanuts -* Optional: green chilies, slit (for extra heat) - -for the curry paste: -(need about 4–6 tbsp total for this recipe) -* 50 grams store-bought red curry paste -* 1 tsp toasted coriander seeds -* 1 tsp toasted cumin seeds -* 1 tsp ground cinnamon -* 1/4 tsp ground cloves -* 1/8 tsp ground nutmeg -* 2 whole cardamom pods - -## steps -1. Toast spices, grind, and add to store-bought red curry paste -2. Prep tamarind juice, if using a block of tamarind -3. If using beef: in a large skillet, add oil and sear the beef until well-browned; remove from pan and deglaze with water (keep liquid with beef for later) -4. Over medium heat, add 1/2 cup coconut milk and bring to a boil -5. Turn heat to low and add curry paste, stirring often until very thick or oil separates from the paste (may not happen if you use canned coconut milk) -6. Add remaining coconut milk, meat and pan juices, 2 tbsp fish sauce, palm sugar, and tamarind -7. Cook for about 20 minutes, until beef is fully cooked and a fork goes through easily (or flavors are well-combined) -8. Add potato, onions, and peanuts; simmer for 15–20 minutes until potatoes are done -9. Add more fish sauce and tamarind if needed - -## notes: -* Chicken works really well in this recipe too, just cut into cubes and cook like the beef -* Add other vegetables like pumpkin, butternut squash, or carrots if not making with meat - -## based on: -* https://hot-thai-kitchen.com/instant-pot-massaman -* https://www.seriouseats.com/recipes/2017/04/chicken-massaman-curry-wheat-beer-potatoes-recipe.html - diff --git a/recipes/memphis-style-ribs.md b/recipes/memphis-style-ribs.md deleted file mode 100644 index 08573d2..0000000 --- a/recipes/memphis-style-ribs.md +++ /dev/null @@ -1,44 +0,0 @@ -# Memphis-Style Ribs - -## ingredients -* 2 racks baby-back or St. Louis-cut spare ribs - -Dry rub: -* 1/2 cup paprika -* 1/3 cup dark brown sugar -* 2 tbsp kosher salt -* 2 tbsp granulated garlic -* 1 tbsp celery salt -* 1 tbsp chili powder -* 1 tbsp black pepper -* 2 tsp onion powder -* 2 tsp dried thyme -* 2 tsp dried oregano -* 2 tsp mustard powder -* 1 tsp celery seed -* 1/2 tsp cayenne pepper - -For the mop: -* 3/4 cup distilled white vinegar -* 3/4 cup water -* 1/4 cup plus 2 tbsp dry rub - -## steps -1. Mix together the dry rub ingredients in a tupperware container -2. Arrange charcoal briquettes in the snake method about 2/3-way around the grill; spread wood chip or chunks on top. Light 8-10 briquettes in a chimney and, when lit, add to one end of the snake. -3. Place a pan of water on the bottom of the grill opposite the coals. -4. Place the grill grate back on, open all vents, and let the grill come up to temp, about 250ºF. -5. Add the ribs on the cool side of the grill. -6. Whisk together mop ingredients in a small bowl. -7. Brush every 20 minutes with mop, rotating or flipping ribs as necessary. -8. Cook ribs until internal temperature is about 195ºF, ribs bend and start to pull apart when held at one end, and a toothpick goes through the meaty part without resistance, about 4–5 hours. To be certain they are done, cut off one rib: the meat should be white inside (though smoke ring may appear pink). -9. Finish with a few minutes over the hot side, if desired. -10. Transfer ribs to a cutting board and coat with mop (and extra dry rub, if desired), let rest for 5 minutes. Slice and serve with BBQ sauce for dipping. - -## notes -* Original recipe calls for a ton of salt; this version cuts that in half. -* Original recipe also includes a method for a much faster cook time; slower = more smoke flavor. - -## based on -* https://www.seriouseats.com/recipes/2014/06/memphis-style-dry-ribs-barbecue-rub-recipe.html - diff --git a/recipes/no-knead-pan-pizza.md b/recipes/no-knead-pan-pizza.md deleted file mode 100644 index b9229b1..0000000 --- a/recipes/no-knead-pan-pizza.md +++ /dev/null @@ -1,33 +0,0 @@ -# No-Knead Pan Pizza - -## ingredients -* 400 grams (about 2.5 cups) bread flour -* 10 grams kosher salt -* 4 grams instant yeast -* 275 grams water -* 8 grams extra-virgin olive oil -* Homemade pizza sauce -* Low-moisture mozarella cheese -* Toppings of your choice! - -## steps -1. Combine flour, salt, yeast, water, and oil in a large bowl (at least 4–6 times the volume of the dough) -2. Mix with hands until no dry flour remains -3. Cover bowl with plastic wrap, then let rest at cool room temp (no warmer than 75ºF) for 8–24 hours; dough will rise dramatically and fill the bowl -4. Sprinkle top of dough lightly with flour, then transfer to a well-floured surface -5. Divide dough into two pieces and form into a tight ball -6. Pour 1–2 tbsp oil in the bottom of a 10" cast iron skillet -7. Place one ball of dough in each pan and turn to coat evenly with oil -8. Using a flat palm, press dough around the pan, spreading to fill the bottom to the edges of the pan -9. Cover tightly with plastic wrap and let dough sit at room temp for 2 hours -10. After the first hour, adjust oven rack to middle position and preheat to 550ºF -11. After two hours, dough should fill pan up to the edges; use your fingertips to press it until it fills in every corner (pop large bubbles); lift all edges of the dough to let air bubbles escape -12. Top dough with 3/4-cup sauce, cheese, and toppings -13. Bake until top is golden brown, 12–15 minutes (if bottom is not dark brown, place pan on a stove burner and cook 2–3 minutes longer) - -## notes -* Dough requires 8–24 hour first rise and another 2-hour rise before baking! - -## based on -* https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html - diff --git a/recipes/oaxacan-black-beans.md b/recipes/oaxacan-black-beans.md deleted file mode 100644 index 5e17c17..0000000 --- a/recipes/oaxacan-black-beans.md +++ /dev/null @@ -1,27 +0,0 @@ -# Frijoles Picosos -(Picante Beans from Oaxaca) - -## ingredients -* 8 oz dried black beans (or one 14 oz can), broth reserved -* 10 chiles de árbol (see note) lightly toasted -* 1/4 tsp achiote paste (optional) -* 4 cloves garlic, peeled -* 2 tbsp lard (see note) -* 2 scallions and 1 bunch chives, roughly chopped (see note) -* 3 sprigs epazote (or a large pinch of Mexican oregano) -* Salt to taste - -## steps -1. If using dried beans, cook until tender -2. Put 1 cup bean broth in blender, add chiles, achiote, and garlic and blend until smooth -3. Heat lard over medium heat in a cast iron skillet, add beans and blended ingredients and cook for 10 minutes -4. Add scallions/chives, epazote, and salt and cook for another 10 minutes until the beans fully break up - -## notes -* While you can use chiles de árbol, ideally you should use 20 chiltepes or chiles paisanos -* Recipe calls for 4 tbsp lard but that's a ton – 2 tbsp should still make creamy beans -* Ideally should use 8 cebollines instead of the scallions/chives; could also use some finely chopped onions in place of the chives - -## based on -* From Diana Kennedy's *Oaxaca al Gusto*, based on a recipe by Señor Mauro Martínez - diff --git a/recipes/pad-see-ew.md b/recipes/pad-see-ew.md deleted file mode 100644 index 67a8561..0000000 --- a/recipes/pad-see-ew.md +++ /dev/null @@ -1,49 +0,0 @@ -# Pad See Ew - -## ingredients -* 6 oz protein of your choice, thinly sliced -* 3-4 tbsp vegetable oil -* 4 cloves garlic, chopped -* 2 eggs -* 4-6 stalks Chinese broccoli, stems thinly sliced, leaves roughly chopped -* 1 lb fresh rice noodles (see note) -* 4 tsp sugar -* ground white pepper, to taste - -if using meat: -* 1 tbsp soy sauce -* 2 tsp vegetable oil - -for the sauce: -* 2 tbsp oyster sauce -* 1 tbsp soy sauce -* 1.5 tsp fish sauce -* 1/2 tbsp Golden Mountain sauce (or more soy sauce) -* 2 tsp black soy sauce - -optional: *prik nam som* (chili vinegar) -* Thai or other hot chiles, chopped -* 5% distilled vinegar - -## steps -1. if using meat: stir the meat and marinade ingredients together, let sit -2. combine all sauce ingredients in a small bowl -3. if making, add chiles to vinegar in small bowl, let sit -4. heat 1 tbsp oil over medium-high heat, add protein and cook until done, move to a bowl and wipe pan clean -5. add 1.5 tbsp oil and garlic to the pan until fragrant -6. add egg, break the yolk, cook until set about halfway then scramble briefly -7. add broccoli and toss to coat evenly in oil -8. add 8 oz rice noodles, 4 tsp sauce mix and 2 tsp sugar -9. turn up to high heat and toss to coat the noodles evenly -10. spread the noodles to cover the pan, let sit for 15-30 seconds until lightly charred -11. flip and set char again on the other side (repeat as desired) -12. add 1 portion of protein to pan (avoid adding any juices) and toss to mix -13. plate and cook the second portion - -## notes -* if noodles are in fridge, warm until hot and softened, cut as needed -* or make your own: https://hot-thai-kitchen.com/fresh-rice-noodles -* "Pad" means stir fry, "see ew" means soy sauce... meaning the dish technically means "stir fry with soy sauce" - -## based on -* https://hot-thai-kitchen.com/pad-see-ew-new \ No newline at end of file diff --git a/recipes/pad-thai.md b/recipes/pad-thai.md deleted file mode 100644 index 0541d04..0000000 --- a/recipes/pad-thai.md +++ /dev/null @@ -1,51 +0,0 @@ -# Pad Thai - -## info -* 1 hour for noodles to soak, then about 15–20 minutes -* 2 servings - -## ingredients -* 4 oz dry rice noodles (medium size) -* 2 tbsp dried shrimp, medium size, chopped -* 3 cloves garlic, chopped -* 1/4 cup shallots, thinly sliced -* 1/2 package (\~85 grams) pressed tofu, cut into small pieces -* 3 tbsp finely chopped sweet daikon radish -* dried chilies, roughly broken -* 2 eggs -* 2.5 cups bean sprouts -* 10 stems garlic chives, cut into 2" pieces -* 1/4 cup roasted peanuts, roughly chopped -* Optional: one lime - -for Pad Thai sauce: -* 30 grams palm sugar, chopped (see note) -* 3 tbsp water -* 4 tbsp tamarind paste/concentrate (see note) -* 2 tbsp fish sauce - -## steps -1. Soak the rice noodles in room-temp water for about an hour, then drain (meanwhile, make the sauce) -2. Add palm sugar to small pot over medium heat, stirring until it darkens in color (to a dark caramel) -3. Immediately add water (sugar will harden immediately), then fish sauce and tamarind -4. Bring sauce to a simmer, turn off heat, and stir -5. Once soaked, cut the noodles in half using a scissors -6. In a wok or nonstick skillet, add oil and heat on medium -7. Add tofu, garlic, shallots, daikon, dried shrimp, and chilies, then cook until garlic starts to turn golden and shallots are wilted -8. Add a little more oil and turn up to high heat -9. Add noodles and sauce, toss constantly and cook until sauce is absorbed (if looking too dry, add a little water) -10. Push noodles to the side of the pan, add a little oil in the empty space and add eggs -11. Break yolks then put noodles on top of eggs and cook for about 30 seconds, then toss to mix eggs into noodles -12. Add bean sprouts, garlic chives, and half the peanuts -13. Turn off heat and toss until well mixed -14. Serve with a squeeze of lime and extra peanuts on top - -## notes -* Original recipe calls for 35 grams but was too sweet -* If making from the compressed block, see the second recipe below; also warns not to use Indian-style which has a different flavor -* Original recipe suggests Erawan brand noodles - -## based on -* https://hot-thai-kitchen.com/best-pad-thai -* https://hot-thai-kitchen.com/making-tamarind-paste - diff --git a/recipes/phat-phrik-khing.md b/recipes/phat-phrik-khing.md deleted file mode 100644 index 8400a17..0000000 --- a/recipes/phat-phrik-khing.md +++ /dev/null @@ -1,41 +0,0 @@ -# Phat Phrik Khing -(Thai dry-curry stir-fry with tofu and long beans) - -## ingredients -* Thai red curry paste (Mae Ploy brand is best, Thai Kitchen is so-so) -* 3 tbsp vegetable oil -* 1 block firm tofu, firmly pressed and cut into 1x1.5" squares -* 1 lbs green beans or long beans, cut to 1.5" lengths -* 1 tbsp sugar -* 1 tbsp soy sauce - -Optionally, make your own curry paste: -* 6 dried guajillo or pasilla chilies, stemmed and seeded -* 6 cloves garlic -* 2 medium shallots -* 2-6 Thai chilies -* 1 large bunch cilantro -* 3 fresh makrut lime leaves -* 1 stalk lemongrass, tender parts only -* 1" knob of galangal -* 1/2 tsp white pepper - -## steps - -if making chili paste: -1. Place chilies in very hot water and cover until soft -2. Prep other ingredients and grind in the food processor (or mortar and pestle) until a rough paste forms -3. Drain chilies, remove seeds, and grind with other ingredients - -cook: -1. Heat 1 tbsp oil over medium-high heat, add tofu and cook until crisp on all sides -2. Remove from pan, add another 1 tbsp oil and increase heat to high -3. Add beans and cook until blistered and tender, about 3 minutes -4. Transfer to bowl with tofu -5. Add remaining 1 tbsp oil, add curry paste and cook, stirring continuously, until aromatic and sizzling, about 1 minute -6. Return tofu and beans to pan, add sugar and soy sauce -7. Stir and toss to coat everything with the sauce, season with salt if desired - -## based on -* https://www.seriouseats.com/recipes/2016/03/phat-phrik-khing-with-tofu-long-beans-dry-fry-thai-curry-vegan-recipe.html - diff --git a/recipes/pita-bread.md b/recipes/pita-bread.md deleted file mode 100644 index 064c121..0000000 --- a/recipes/pita-bread.md +++ /dev/null @@ -1,22 +0,0 @@ -# Pita Bread - -## ingredients -* 8 oz water, 105–115ºF -* 1 tbsp extra-virgin olive oil -* 1 tbsp granulated sugar -* 2.25 tsp (one packet) instant yeast -* 1 tsp kosher salt -* 2.5 oz whole wheat flour -* 10 oz all-purpose flour - -## steps -1. In a stand mixer or bread machine, add all ingredients and knead until dough is smooth and elastic, about 15–20 minutes -2. Leave sitting, covered, in a warm place for one hour -3. Punch down dough and cut into 8 pieces (6 if you want really big pitas); roll them into a ball, cover with a damp towel, and let rest for 10 minutes -4. Roll each dough into a thin circle (no more than 1/4" thick); place on a floured surface and cover with a damp towel for 30 minutes until slightly puffy -5. Heat a cast iron pan over high heat, with just a little oil -6. Cook pitas one at a time, flipping when slightly charred - -## based on -* https://www.seriouseats.com/recipes/2015/08/perfect-pita-bread-recipe.html - diff --git a/recipes/pizza-dough.md b/recipes/pizza-dough.md old mode 100644 new mode 100755 index b7d35a1..7372b5b --- a/recipes/pizza-dough.md +++ b/recipes/pizza-dough.md @@ -1,29 +1,23 @@ # Pizza Dough +A simple pizza dough. + +## info +* 30-40 mins +* 3 small bases ## ingredients -* 20.25 oz unbleached high-gluten, bread, or all-purpose flour (4.5 cups, chilled if possible) -* 0.44 oz salt (1.75 tsp) -* 0.11 oz instant yeast (1 tsp) -* 2 oz olive oil (1/4 cup) -* 14 oz water, ice cold (1.75 cups, 40ºF) -* semolina flour or cornmeal, for dusting +* 1 tsp Yeast +* 100ml Water, Warm +* 2 tsp Olive oil +* 1/3 tsp Salt +* 1/2 tsp Sugar +* 1 cup Plain flour ## steps -1. stir together flour, salt, and yeast in a large bowl -2. add oil and water, stir by hand (dipping in cold water occasionally) in a circular motion like a dough hook until a smooth mass forms and it clears the sides of the bowl -3. knead dough on counter until gluten forms; should be springy and elastic, and register 50–55ºF -4. rub baking sheet pan with olive oil -4. cut into 6 equal pieces, pat into a round ball and place on baking sheet -5. rub each ball with oil and cover tightly with plastic wrap -6. place in fridge and let rest overnight -7. two hours before making pizza, on a floured counter pat the dough into 1/2" thick discs -8. sprinkle with flour and cover loosely with plastic wrap; let sit -9. about 45 minutes before cooking, place stone in oven and preheat to as hot as your oven will go -10. stretch out dough and make pizzas! - -## notes -* If dough won't stretch out, let it rest 5–20 minutes and try again - -## based on -* https://www.101cookbooks.com/best-pizza-dough-ever - +1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. +2. Combine flour and salt; mix to a soft dough. +3. Knead on a floured surface until soft and pliable. +4. Return to bowl, cover and let rest for 30 minutes. The dough should double in size. +5. Punch the dough to remove air bubbles and knead gently for a few minutes. +6. Roll the dough to desired size and add toppings. +7. Cook at 190°C until toppings are cooked. \ No newline at end of file diff --git a/recipes/portuguese-hot-sauce.md b/recipes/portuguese-hot-sauce.md deleted file mode 100644 index 772bc45..0000000 --- a/recipes/portuguese-hot-sauce.md +++ /dev/null @@ -1,25 +0,0 @@ -# PIRI-PIRI HOT SAUCE -(An attempt to re-create the hot sauce at The Pit in Bloomfield, New Jersey) - -## info -* About 10 minutes - -## ingredients -* 3 tbsp butter -* 3 tbsp cilantro, chopped -* 2 garlic cloves, minced -* 2 hot sauce (see note) -* 2 tbsp lemon juice - -## steps -1. Melt butter in a small saucepan over medium-high -2. Add cilantro and garlic, cooking until garlic starts to brown -3. Add remaining ingredients, reduce to medium-low and simmer about 2 minutes -4. Serve warm on top of BBQ chicken! - -## notes -* While you can (often) buy Portuguese piri-piri sauce in the store, any hot sauce will work ok here – I use sambal olek or even sriracha - -## based on -* https://www.epicurious.com/recipes/food/views/piri-piri-chicken-359750 - diff --git a/recipes/potato-and-green-chili-hash.md b/recipes/potato-and-green-chili-hash.md deleted file mode 100644 index 8d61340..0000000 --- a/recipes/potato-and-green-chili-hash.md +++ /dev/null @@ -1,45 +0,0 @@ -# Potato and Green Chili Hash - -## info -* about an hour -* a big meal for two - -## ingredients -* 1.5 lbs russet or Yukon gold potatoes, cut into 1/2" cubes -* 2 tbsp white vinegar -* 4 oz Spanish chorizo (or other options, see notes) -* 1/2 tsp ground cumin -* 1/4 tsp ground smoked paprika -* 6 scallions (white/light green parts separated and finely sliced) -* 1 poblano pepper, cut into 1/2" pieces -* 4 eggs -* 1/4 cup cilantro, roughly chopped - -## steps -1. Preheat oven to 375º F -2. Place potatoes in large pot, cover with water and add vinegar and 2 tbsp kosher salt -3. Bring to a boil over high heat, then reduce to a simmer and cook until barely tender, about 5 minutes -4. Drain in a colander and let sit for about 2 minutes -5. Put some oil and the chorizo or other meat in a cast iron skillet over medium heat, cooking until crisp -6. Remove meat to a bowl, but leave fat in the skillet -7. Add 3 tbsp oil to the skillet and heat over medium-high heat until shimmering -8. Add potatoes and cook, stirring occasionally, until deep brown and crisp on all sides, about 20 minutes -9. If using onions instead of scallions, add them about 15 minutes in -10. Add cumin and paprika, stir, and cook until fragrant -11. Remove potatoes and set aside -12. Add 1 tbsp oil to skillet over high heat and add scallions and poblano, cooking until charred, about 2 minutes -13. Add potatoes and meat, stirring well -14. Make four wells in the mixture, add some oil in each, and crack in four eggs (see note) -15. Drizzle entire pan with oil and season liberally with salt and pepper -16. Cook in the oven until whites are set, about 8–10 minutes -17. Remove from oven, garnish with green parts of the scallions, cilantro, and (optionally) some saffron on the eggs -18. Serve with salsa, hot sauce, queso fresco, shaved cheese (like Manchego), and/or homemade tortillas - -## notes -* Extra good with guasacaca, salsa verde, harissa, etc -* Instead of Spanish chorizo, try pepperoni, salami, Italian sausage, or Mexican chorizo! -* The Serious Eats recipe calls for cracking the eggs into a bowl and swishing them in a mesh strainer to remove excess whites; this is optional for sure - -## based on -* https://www.seriouseats.com/recipes/2014/04/crispy-potato-and-chorizo-hash-recipe.html - diff --git a/recipes/queso-dip.md b/recipes/queso-dip.md deleted file mode 100644 index c3e6e71..0000000 --- a/recipes/queso-dip.md +++ /dev/null @@ -1,49 +0,0 @@ -# QUESO DIP - -## info -* About 15 minutes -* Enough for two mega-nacho plates - -## ingredients -* 1/2 small onion, finely chopped -* 1/4 cup pickled jalapeños -* 1 large garlic clove, crushed -* 1 cup American cheese, grated -* 1 cup asadero, Monterey Jack, or other cheese (see note), grated -* 1 tbsp unsalted butter -* 1/2 tsp kosher salt -* 1.5 tsp juice from pickled jalapeños -* 1 tsp ground cumi -* 1/4 tsp cayenne pepper -* 1 cup milk -* 1/5 tsp cornstarch - -## steps -1. Chop the onion and pickled jalepeños -2. Grate the cheese (should be about 8 ounces or 2 cups total) -3. Heat the butter in a saucepan over medium heat until foamy (about 1 minute) -4. Reduce heat to medium-low and add onions, then crush garlic into pot and season with salt -5. Cook until onions are tender but not browned, about three minutes -6. Add cumin and cayenne pepper and cook, stirring frequently, until aromatic -7. Stir in most of the milk (leave some in the measuring cup for later) and bring to a bare simmer -8. While the milk is cooking, add the cornstarch to the milk and whisk with a fork until smooth -9. When the milk is simmering, add the cornstarch mixture and bring up the heat to medium -10. Cook, stirring constantly, until mixture has thickened and coats the back of a rubber spatula (see note) -11. Reduce to medium-low and add American cheese, stirring until fully melted but not bubbling, about three minutes -12. Add other cheese a handful at a time, stirring until fully incorporated before adding the next handful -13. When all cheese is added, remove from heat and add pickling liquid and half the jalapeños -14. Serve immediately and garnish with remaining jalapeños - -## notes -* Instead of Monterey Jack, Texans suggest asadero cheese. Can use cheddar, though the sauce may break it will still taste great -* However, don't buy pre-shredded cheese! It comes with anti-clumping agents on it, which prevents the cheese from melting into a smooth sauce -* Worked fine for me with oat milk instead of cow's milk -* Recipe notes that queso may be stringy when adding the cheese – this is ok but don't want it to bubble at all -* Other recipes listed below suggest addding pobalano chiles and fresh jalapeños, and topping with chopped chives - -## based on -* https://www.bonappetit.com/recipe/basically-queso -* https://www.bonappetit.com/recipe/bob-armstrong-chile-con-queso-dip -* https://www.texasmonthly.com/food/chile-con-queso -* https://food52.com/recipes/73529-austin-diner-style-queso - diff --git a/recipes/raspberry-and-elderflower-gin-and-tonic.md b/recipes/raspberry-and-elderflower-gin-and-tonic.md deleted file mode 100644 index 7f3f939..0000000 --- a/recipes/raspberry-and-elderflower-gin-and-tonic.md +++ /dev/null @@ -1,22 +0,0 @@ -# Raspberry and Elderflower Gin and Tonic - -## ingredients -* 8 raspberries (frozen ok but should be thawed) -* Fresh thyme (optional) -* 1.5 oz gin -* 1/2 lime -* 1-2 tbsp St Germaine (or 1-2 tsp simple syrup) -* Tonic - -## steps -1. Muddle raspberries with 1.5 oz gin (and fresh thyme, if using) -2. Add juice of half a lime -3. Add 1-2 tbsp St Germaine (or 1-2 tsp simple syrup) -4. Strain into glass, add ice cubes and top with tonic - -## notes -* Replace tonic with champagne for a *French 75* mashup - -## based on -* https://www.instagram.com/p/Bq3ckR8HIDE - diff --git a/recipes/roasted-parsnips-and-carrots.md b/recipes/roasted-parsnips-and-carrots.md deleted file mode 100644 index 068c51e..0000000 --- a/recipes/roasted-parsnips-and-carrots.md +++ /dev/null @@ -1,24 +0,0 @@ -# Roasted Parsnips and Carrots - -## info -* 1 hour -* 4 servings - -## ingredients -* 2 lbs parsnips, peeled -* 1 lb carrots, peeled -* 3 tbsp olive oil -* 1 tbsp kosher salt -* Ground black pepper -* 2 tbsp minced fresh dill or parsley (optional) - -## steps -1. Preheat oven to 425ºF -2. Slice vegetables into thick sticks, then cut into 1-inch pieces -3. Place on sheet pan, add oil, salt, and pepper, then mix well -4. Roast for 20–40 minutes, stirring occasionally, until tender -5. Sprinkle with herbs and serve immediately - -## based on -* https://www.foodnetwork.com/recipes/ina-garten/roasted-parsnips-and-carrots-recipe-1949073 - diff --git a/recipes/roti.md b/recipes/roti.md deleted file mode 100644 index 86dcba4..0000000 --- a/recipes/roti.md +++ /dev/null @@ -1,28 +0,0 @@ -# Roti - -## info -* 20 minutes -* 6–8 rotis - -## ingredients -* 2 cups bread or all-purpose flour -* 1 tsp salt -* 2 tbps butter, melted -* 2/3 cup water - -## steps -1. In food processor, pulse to mix together flour and salt -2. Add melted butter and mix until crumbly -3. Add water and run food processor until dough comes together -4. Turn out onto a floured surface and knead until a tight ball forms -5. Cover and let rest for 45 minutes -6. Divide dough into 6–8 parts, roll each into a ball -7. Heat cast iron pan over high heat -8. Roll out roti as thin as possible, then add to pan and cook, flipping after about 30 seconds until translucent and cooked through - -## notes -* Original recipe calls for the bread to be fried in 1/2 tsp butter each, but comes out great without it - -## based on -* https://thefoodcharlatan.com/roti-buttery-indian-flatbread - diff --git a/recipes/salami-chips-with-white-bean-dip.md b/recipes/salami-chips-with-white-bean-dip.md deleted file mode 100644 index 381b398..0000000 --- a/recipes/salami-chips-with-white-bean-dip.md +++ /dev/null @@ -1,34 +0,0 @@ -# Salami Chips -**With garlic-heavy white bean dip** - -## ingredients -* pre-sliced Genoa salami (about an ounce per person) - -for white bean dip: -* 1 whole head of garlic, cloves separated but unpeeled -* 1 14-oz can of Great Northern white beans, drained and rinsed -* 3 tbsp olive oil -* 1 tbsp lemon juice -* 2-3 tbsp warm water -* 1/4 tsp salt -* hearty amount of black pepper - -## steps - -make the salami chips: -1. preheat oven to 375º F -2. place salami slices on baking sheet (can be close together – they'll shrink as they cook) -3. bake for about 10 minutes until crispy, stiff, and edges start to brown and curl -4. transfer to a paper towel-lined plate to remove excess fat -5. serve with dip below, or hummus - -make the bean dip: -1. in a dry cast iron skillet, roast the garlic cloves until soft (or do this in the oven) -2. put peeled cloves in a food processor with the remaining ingredients, pulse until smooth -3. add warm water to thin, if necessary -4. transfer to bowl or plate, drizzle with olive oil - -## based on -* https://www.dessertfortwo.com/salami-chips-white-bean-dip -* https://www.foodnetwork.com/recipes/geoffrey-zakarian/salami-chips-4718274 - diff --git a/recipes/salsa-amarilla.md b/recipes/salsa-amarilla.md deleted file mode 100644 index 9178287..0000000 --- a/recipes/salsa-amarilla.md +++ /dev/null @@ -1,22 +0,0 @@ -# Salsa Amarilla - -## ingredients -* 1 tsp peanut or olive oil -* 1 medium-sized yellow tomato, cut into quarters -* 2 long yellow wax chiles (or serrano), stems removed and cut into thirds -* 1 large clove of garlic, cut into quarters -* 1 tsp sesame seeds -* 1/4 cup cilantro, minced -* pinch of cumin -* salt to taste - -## steps -1. in a skillet, heat the oil on medium -2. cook the tomato, chiles, and garlic, turning once, for five minutes or until black spots begin to appear -3. add sesame seeds and cook for two minutes more -4. place contents of skillet in blender and puree -5. stir in cilantro, cumin, and salt - -## based on -* https://www.seriouseats.com/recipes/2009/08/serious-salsa-salsa-amarilla-recipe.html - diff --git a/recipes/samosa-pie.md b/recipes/samosa-pie.md deleted file mode 100644 index 80f221a..0000000 --- a/recipes/samosa-pie.md +++ /dev/null @@ -1,55 +0,0 @@ -# Samosa Pie - -## info -* About 2 hours -* 4–8 servings - -## ingredients -* 5 tbsp olive oil -* 3 small onions, finely chopped -* 1.5 tsp salt -* 1 tsp ground ginger -* 1 tbsp garlic powder -* 1 tbsp cumin seeds -* 2 tsp dried red chili flakes -* 1 lbs ground beef or lamb (optional) -* 1 lbs potatoes, peeled and cut into small cubes -* 200 grams frozen peas -* 2 tbsp cornstarch -* Handful of cilantro, finely chopped - -For the pastry: -* 265 grams all purpose flour -* 55 grams bread flour -* 1/2 tsp salt -* 1 tsp ground turmeric -* 135 ml boiling water -* 65 grams vegetable oil -* 1 egg, beaten (for glazing) - -## steps -1. Prepare the filling by heating 5 tbsp oil in a large saucepan over medium heat; add onions and salt, cook until soft and translucent -2. Add ginger, garlic, cumin, and chili flakes and cook until fragrant -3. Add meat, if using, and cook until browned -4. Stir in potatoes, reduce heat to medium-low, cover and cook for 20 minutes or until potatoes are soft -5. Add peas and cook through -6. Stir in cornstarch, take off heat and add cilantro; set aside to cool completely (must be totally cold) -7. Preheat oven to 400º F (200º C) -8. Put both kinds of flour into a bowl with salt and turmeric, mix and make a well in the center -9. Put water and fat into a pan, heat until fat has melted -10. Pour into flour and mix using a butter knife; when cool enough, work with your hands to bring dough together -11. Set aside 1/3 of dough for the top -12. On a well-floured surface, roll out remaining dough and line 8" loose-bottomed cake tin with pastry, with some hanging over the edge -13. Fill pastry with samosa filling -14. Roll out pastry top, brush overhanging pastry with egg then add the top and press down -15. Cut off extra pastry, crimp edges to seal -16. Brush top with beaten egg and piece a hole in the center for steam -17. Bake for one hour, then leave to cool completely before removing from the tin - -## notes -* Serve with tamarind chutney! -* Reheats really well in the oven - -## based on -* https://www.bbc.co.uk/food/recipes/samosa_pie_39171 - diff --git a/recipes/sesame-tofu.md b/recipes/sesame-tofu.md deleted file mode 100644 index 3f20fad..0000000 --- a/recipes/sesame-tofu.md +++ /dev/null @@ -1,45 +0,0 @@ -# Sesame Tofu - -## ingredients -* 1 block extra firm tofu, drained and pressed -* 2 tbsp cornstarch -* 2 tbsp vegetable oil (or other neutral oil) -* 1/2 lbs broccoli, cut into florets -* 3-4 green onions, sliced - -For the sauce: -* 3 tbsp dark soy sauce -* 2 tbsp Shaoxing wine -* 2 tbsp rice vinegar -* 3 tbsp low-sodium chicken stock (or water) -* 5 tbsp sugar -* 2 tsp roasted sesame seed oil -* 1 tbsp corn starch -* 2 tsp peanut, vegetable, canola oil -* 2 tsp minced garlic (about 2 medium cloves) -* 2 tsp minced ginger (about 1-inch piece) -* 2 tsp minced scallion, white parts only -* 1 tbsp toasted sesame seeds - -To finish: -* 1 tbsp toasted sesame seeds - -## steps -1. drain and press the tofu for at least 20 minutes -2. cut tofu into 1-inch cubes, season with a pinch of salt -3. sprinkle tofu with 1 tbsp cornstarch, toss to coat, repeat with remaining cornstarch or until cubes all have an even coating -4. heat vegetable oil in a large skillet over medium flame -5. add tofu and cook, flipping regularly, until all sides are golden brown; when done, remove to a paper-towel-lined plate -6. while tofu is cooking, mix the sauce ingredients (except the aromatics) in a bowl -7. add oil to a skillet over medium heat, add brocoli and cook until lightly charred but still firm -8. add garlic, ginger, and scallions and cook until soft and aromatic, about 30 seconds; remove everything from the pan -9. add more oil and sauce mixture to skillet and cook, stirring, until sauce boils and thickens, about 1 minute -10. return brocoli and tofu to the pan, add 1 tbsp sesame seeds and remove from heat -11. turn with a spoon until all pieces are evenly coated, top with more sesame seeds and serve immediately - -## based on -* https://www.seriouseats.com/recipes/2014/02/vegan-experience-crispy-tofu-broccoli-stir-fry.html -* https://www.budgetbytes.com/pan-fried-sesame-tofu-with-broccoli -* https://domesticsuperhero.com/honey-sesame-tofu -* https://www.seriouseats.com/recipes/2014/07/the-best-chinese-sesame-chicken-recipe.html - diff --git a/recipes/sichuan-dry-fried-green-beans.md b/recipes/sichuan-dry-fried-green-beans.md deleted file mode 100644 index 27f52c8..0000000 --- a/recipes/sichuan-dry-fried-green-beans.md +++ /dev/null @@ -1,34 +0,0 @@ -# Sichuan Dry-Fried Green Beans - -## info -* 15 minutes -* 6 servings as a side dish - -## ingredients -* 1 tsp whole Sichuan peppercorns -* 3 tbsp vegetable oil, divided -* 6 whole dried chilies -* 4 cloves garlic, minced (about 4 tsp) -* 1 tbsp ginger, minced -* 3 scallions, white and pale green parts, thinly sliced -* 1 lb green beans, trimmed -* Kosher salt and ground white pepper -* 2 tsp sugar - -## steps -1. Crush half Sichuan peppercorns in mortar and pestle -2. In a medium skillet, heat 2 tbsp oil over medium heat, add remaining peppercorns and dried chilies -3. Cook until aromatic, about 2 minutes -4. Add garlic, ginger, and scallions; cook, stirring, until aromatic, then remove from heat and set aside -5. Adjust oven rack as close to possible to the broiler and heat on high -6. In a large bowl, toss beans with 1 tbsp oil and season with salt and pepper -7. Arrange in a single layer on a rimmed backing sheet -8. Broil until blistered and lightly charred, 2–5 minutes depending on your broiler -9. Return beans to bowl, add whole/crushed peppercorns and sugar, mix thoroughly and season with salt and pepper as needed - -## notes -* Probably would be great with about 2–4 ounces ground pork too! - -## based on -* https://www.seriouseats.com/recipes/2015/03/20150305-sichuan-dry-fried-green-bean-broiled-food-lab-recipe.html - diff --git a/recipes/sichuan-three-pepper-tofu.md b/recipes/sichuan-three-pepper-tofu.md deleted file mode 100644 index 950ab4e..0000000 --- a/recipes/sichuan-three-pepper-tofu.md +++ /dev/null @@ -1,31 +0,0 @@ -# Sichuan Three-Pepper Tofu - -## ingredients -* Block of firm tofu, pressed and cut into small cubes -* 2.5 tbsp oil -* 4 long hot green peppers, de-seeded and cut into 1/2" sections -* 3-5 dried red chili peppers, whole or cut into thirds (if you like spicy) -* 1 tbsp Sichuan peppercorns -* 2 tbsp garlic, chopped - -For the sauce: -* 2 tsp soy sauce -* 1/4 tsp ground white pepper -* 1 tbsp Shaoxing wine -* 1/2 tsp sesame oil -* 1 tsp cornstarch -* 1 tsp spicy bean paste (Chengdu Jiuanfei Pixain broad bean paste with chili oil, or Lee Kum Kee Chili Bean Sauce) - -## steps -1. Combine sauce ingredients in a bowl, stir well to combine -2. Heat 1 tbsp oil in wok and cook tofu until crisp on all sides, remove -3. Heat 1 tbsp oil in wok over high heat, add long hot green peppers and cook, 3-5 minutes, until blistered but still a little crisp -4. Add a pinch of salt and remove -5. Add remaining oil over low heat, add dried chilies, Sichuan peppercorns, and garlic -6. Cook, stirring constantly, for about 2 minutes until fragrant and toasted -7. Return heat to high and add tofu, peppers, and sauce -8. Cook until coated and hot, serve with rice - -## based on -* https://thewoksoflife.com/2014/04/sichuan-three-pepper-chicken - diff --git a/recipes/smoked-pork-shoulder.md b/recipes/smoked-pork-shoulder.md deleted file mode 100644 index 34dfed8..0000000 --- a/recipes/smoked-pork-shoulder.md +++ /dev/null @@ -1,34 +0,0 @@ -# Smoked Pork Shoulder - -## info -* About 6–8 hours -* Varies - -## ingredients -* Dry rub from the Memphis-Style Ribs recipe -* 2–4 lbs boneless pork shoulder (butt) -* Apple wood chunks (or pecan) - -## steps -1. Make dry rub in a small container -2. Trim excess fat, then score fatty side with a knife -3. If not already tied, wrap the bork butt with butcher's string to keep it tight and no little bits sticking out -4. Apply liberal amount of rub to pork, cover and refridgerate overnight -5. About an hour before cooking, remove from fridge -6. Lay three lines of charcoal briquettes along the side of the grill (aka the "snake" method) about 3/4 of the way around, with wood chunks along the top (see note) -7. Light 8–12 briquettes, then add to one side of the snake -8. Place an aluminum pan of water in the center -9. When grill has reached 250º F, place pork shoulder above the drip pan -10. Smoke until internal temperature reaches 195–205º F (see note) -11. Remove from smoker and wrap in butcher paper (or aluminum foil) and place in a cooler to rest for one hour -12. Shred and serve! - -## notes -* Wood chunks should *not* touch each other! This will cause the snake to ignite quickly and won't get that nice slow cook. Wood chips can also be used under the top layer of briquettes, but should also not touch -* Some folks say to tightly wrap the pork butt in foil or butcher paper when it reaches 160º F (the temp where the "stall" happens), then return it to the grill wrapped and cook until done. You can spray the pork butt before wrapping with 1/2 water, 1/2 apple cider vinegar too add some moisture too. If wrapping, there's no need for wood chunks in the second half of the snake, since it can't penetrate the foil/paper -* Is great with mac-n-cheese or a fried egg! - -## based on -* https://saltpepperskillet.com/recipes/smoked-pork-shoulder -* And lots of research/trial-and-error :) - diff --git a/recipes/smoked-whole-turkey.md b/recipes/smoked-whole-turkey.md deleted file mode 100644 index 26c620c..0000000 --- a/recipes/smoked-whole-turkey.md +++ /dev/null @@ -1,37 +0,0 @@ -# Smoked Whole Turkey - -## info -* 24 hours for the dry brine, then 4–5 hours total to cook -* Enough for four plus some leftovers - -## ingredients -* Whole turkey (10–14 pounds, spatchcocked) -* Kosher salt (1/2 tsp per pound) -* Ground black pepper -* Olive oil - -## steps -**The day before** -1. The day before cooking the turkey, spatchcock the bird, rinse with water, and dry thoroughly with paper towels -2. Rub with kosher salt across entire surface of the bird -3. Place on a wire-rimmed baking sheet and let sit in the fridge, uncovered, for approximately 24 hours to dry brine - -**The day of (approximately 4 hours before eating)** -1. Light a chimney with charcoal, place on one side for indirect heat -2. Add a water pan on the other side -3. Add hardwood chunks to coals (apple is a nice choice) -4. Let smoker come up to temp, approximately 325–350ºF -5. Meanwhile, rub the turkey with black pepper (shouldn't need additional salt after the brining) -6. Place the turkey on the smoker, breast up and legs facing the fire -7. Add additional water to the pan and charcoal as necessary but don't add more hardwood (smoke flavor may overwhelm the turkey); if the legs or wings start to get too dark, wrap with aluminum foil -8. Let turkey cook until the internal temperature in the deepest part of the breast is 160ºF, approximately 2–3 hours -9. Take off the smoker and let sit for one hour uncovered -10. Carve and serve! - -## notes -* Could definitely use a BBQ rub instead of just black pepper, but be sure to cut the amount of salt you use! - -## based on -* https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe -* https://www.seriouseats.com/2019/12/how-to-dry-brine.html - diff --git a/recipes/smoky-jalepeno-and-lime-cranberry-sauce.md b/recipes/smoky-jalepeno-and-lime-cranberry-sauce.md deleted file mode 100644 index 0963b42..0000000 --- a/recipes/smoky-jalepeno-and-lime-cranberry-sauce.md +++ /dev/null @@ -1,24 +0,0 @@ -# Smoky Jalepeno and Lime Cranberry Sauce - -## ingredients -* 12 oz fresh or frozen cranberries -* 1 cup white sugar -* 1/3 cup water -* 3 tbsp lime juice -* 1/2 tsp lime zest -* 2 jalepenos, seeded and finely chopped -* 1/2 tsp kosher salt -* 2 tsp mezcal - -## steps -1. combine cranberries, sugar, water, lime, zest, jalepenos, and salt in a medium saucepan -2. bring to a boil over medium-high heat -3. cook, stirring occasionally, until berries start to pop (about 5 mins) -4. press berries against side of pan with a wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency (about 5 more mins) -5. remove from heat, stir in mezcal, and let cool for 30 mins -6. adjust consistency with water as needed, serve hot or cold -7. serve immediately or store in fridge for up to three weeks - -## based on -* https://www.seriouseats.com/recipes/2014/11/smoky-jalapeno-lime-mezcal-cranberry-sauce-thanksgiving-turkey-recipe.html - diff --git a/recipes/smoky-three-chile-salsa.md b/recipes/smoky-three-chile-salsa.md deleted file mode 100644 index e86a597..0000000 --- a/recipes/smoky-three-chile-salsa.md +++ /dev/null @@ -1,24 +0,0 @@ -# Oaxacan Smoky Three-Chile Salsa - -## ingredients -* 5 chiles moritas -* 5 chiles arbol -* 5 chiles pasilla -* 3/4 lbs tomatillos -* 3 cloves garlic - -## steps -1. Lightly toast the chiles in a cast iron pan until aromatic -2. Place chiles in a bowl of hot water, cover, and set aside until chiles have softened -3. Remove stems but leaves seeds, drain and reserve soaking liquid -4. In a cast iron skillet, toast the tomatillos until black spots form and the garlic until soft -5. Put garlic, tomatillos, and pinch of salt in blender and blend until smooth -6. Add chiles and blend, adding soaking water until salsa reaches the desired consistency - -## notes -* Very hot but really smoky – great with some salty cheese and a shot of mezcal -* Original recipe also included roasted agave worms :) - -## based on -* http://cookingwithabroad.com/2013/01/a-3-chile-salsa-with-oaxacan-smokiness/ - diff --git a/recipes/soft-pretzels-1.md b/recipes/soft-pretzels-1.md deleted file mode 100644 index 5bd5b2c..0000000 --- a/recipes/soft-pretzels-1.md +++ /dev/null @@ -1,50 +0,0 @@ -# Soft Pretzels -Variation #1, from Alton Brown - -## ingredients -* 1.5 cups warm water (110–115º F) -* 1 tbsp sugar -* 2 tsp kosher salt -* 1 package active dry yeast -* 22-oz (1-lb, 6-oz) all-purpose flour (approx 4.5 cups) -* 2 oz unsalted butter, melted -* 10 cups water -* 2/3 cup baking soda -* vegetable oil (for the baking sheet) -* 1 large egg yolk, beaten with 1 tbsp water -* kosher or pretzel salt for topping - -## steps - -make the dough: -1. Combine the water, sugar, and kosher salt in a large mixing bowl and sprinkle yeast on top -2. Let sit for 5 minutes or until the yeast begins to foam -3. Add the flour and melted butter and mix using your hands until well combined and pulls away from the sides of the bowl -4. Knead the dough until smooth and gluten is well-developed (either by hand, or in a stand mixer or bread machine) -5. Clean bowl, oil with vegetable oil -6. Return dough to the bowl, cover with plastic wrap, and let sit in a warm place for 50-55 minutes or until dough has doubled in size - -prepare oven and water: -1. Preheat the oven to 450º F -2. Line two baking pans with parchment paper and lightly brush with vegetable oil -3. Bring 10 cups of water and the baking soda to a rolling boil - -roll the pretzels: -1. Turn the dough out onto an oiled (not floured!) work surface and divide into 8 equal pieces -2. Roll each piece into a 12-inch rope -3. Make each rope into a pretzel shape ([like this](images/pretzel-shape.jpg)) - -boil and bake: -1. Place the pretzels in the boiling water, one-by-one, and boil for 30 seconds -2. Remove from water using a flat spatula and place on oiled baking sheet -3. When all are ready, brush the tops with the beaten egg yolk/water mixture and sprinkle with salt -4. Bake until dark golden brown in color, approx 12–14 minutes -5. Cool on a wire rack at least 5 minutes before serving - -## notes -* If not enough room, making sixteen 12-inch ropes works too -* The baking soda water gives off messy steam – boil in a really tall pot if possible - -## based on -* https://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe-1948242 - diff --git a/recipes/soft-pretzels-2.md b/recipes/soft-pretzels-2.md deleted file mode 100644 index f59fb56..0000000 --- a/recipes/soft-pretzels-2.md +++ /dev/null @@ -1,80 +0,0 @@ -# Soft Pretzels -Variation #2, from Andrea Slonecker's "Pretzel Making at Home" - -## info -* Make dough 24 hours in advance, then about 1 hour -* 8 pretzels - -## ingredients -* 7 grams active dry yeast (or one 1/4-oz package) -* 120 ml warm water (between 100–115ºF) -* 1 tbsp barley malt syrup (or firmly-packed brown sugar) -* 420 grams unbleached bread flour -* 120 ml cold beer (pilsner-style is best) -* 2 tbsp unsalted butter, cubed, at room temp -* 2 tsp kosher or fine sea salt -* Baked baking soda (1/4-cup) or lye solution (2 tbsp) -* 1 large egg yolk (if using baking soda) -* Pretzel salt or other toppings as desired - -## steps -1. Add warm water to bowl of stand mixer -2. Sprinkle with yeast and stir in barley malt syrup/brown sugar -3. Allow yeast to bloom until foamy, about 5–7 minutes -4. Add flour, beer, butter, and salt and stir until a shaggy mass forms -5. Using dough hook, knead on medium-low; after about 1 minute dough should be firm and slightly tacky but not sticky (add additional flour/water if necessary) -6. Continue kneading on medium-low speed until elastic, about 5–7 minutes -7. Grease a large bowl with butter or olive oil -8. Transfer dough and cover tightly; place in fridge overnight (or minimum of 1.5 hours, until dough is doubled in size) - -Prepare the baked baking soda solution: -1. Preheat oven to 250º F -2. On a foil-lined baking sheet, spread out 1/4-cup baking soda -3. Place in oven and bake for one hour (will loose a lot of weight while cooking) -4. Allow to cool completely before using (see note) -5. When ready to cook the pretzels, fill a large pot with enough room for 8 cups of water and 2" space at the top -6. Pour in baked baking soda, stir, and bring to a simmer over medium-high heat -7. Once baking soda dissolves, reduce to a gentle simmer -8. Before baking, brush tops of pretzels with egg-wash mixture of 1 egg yolk beaten with 1 tbsp water for a nice, glossy finish - -Alternatively, prepare the lye solution: -1. Fill a large pot with enough room for 6 cups water and 2" space at the top -2. Wearing rubber gloves, add lye 1 tbsp at a time -3. Warm over high heat until wisps of steam start to appear -4. Remove from heat and allow to cool until the steam subsides, about 5 minutes - -Shape the dough: -1. Line two rimmed baking sheets with parchment paper -2. Turn dough out onto unfloured surface; press down firmly to deflate the dough -3. Cut into 8 pieces and keep covered with a damp towel -4. Pat each piece into a rectangle approximately 3.5x5.5" -5. Roll out into log-shape that is thinner on the ends and fatter in the center -6. When the dough won't roll out any further (probably at about 12–16" long), set aside and continue with remaining pieces) -7. Roll all dough pieces out to about 24–28" long, with center about 1" in diameter -8. Roll into pretzel shape -9. Place on baking sheets and cover with a damp towel, repeating for all dough pieces -10. Let rise in warm room temp until 50% larger, about 20–30 minutes (see note) -11. Preheat oven to 500º F - -Dipping: -1. Heat baking soda/lye solution according to directions above -2. Gently dip pretzels in the solution, one of two at a time, for about 20 seconds, turning after about 10 seconds -3. Remove immediately, drain, and return to baking sheet, leaving them at least 1" apart - -Topping and baking: -1. With a sharp knife or razor, cut a 1/4"-deep slit in the fattest part of the pretzel to release steam -2. If using baked baking soda solution, brush with egg wash mixture -3. Bake until a deep mahogany color, about 8–12 minutes, rotating and flipping pans halfway through baking time -4. Transfer pretzels to a cooling rack for at least 10 minutes, eat as soon as possible :) - -## notes -* The baked baking soda can be kept in an air-tight container at room temp indefinitely, so consider baking an entire box in one go -* If you need more friction while rolling, spray the work surface with water and a little on your hands -* After shaping and their final rise, they can be covered in plastic wrap and stored in the fridge for up to 8 hours before dipping and baking) -* Can be stored wrapped in plastic wrap for 2 days -* Spelt dough: sub 155 grams whole-grain spelt flour for 160g of the bread flour -* Everything topping: mix 1 tbsp plus 1 tsp each minced onion, minced garlic, sesame seeds, poppy seeds, and coarse salt in a bowl; scatter over pretzels before baking - -## based on -* *Pretzel Making at Home* by Andrea Slonecker - diff --git a/recipes/spanish-rice.md b/recipes/spanish-rice.md deleted file mode 100644 index 45c8741..0000000 --- a/recipes/spanish-rice.md +++ /dev/null @@ -1,28 +0,0 @@ -# Spanish Rice - -## ingredients -* 1.5 tbsp olive oil -* 1 cup medium- or long-grain rice (Goya works really well) -* 1 bay small leaf (or 1/2 larger one) -* 1/2 onion, very finely chopped (about 1/2 cup) -* 1 small garlic clove, minced (about 1/2 tsp) -* 1.5 cups chicken or vegetable stock (should be same amount as on package) -* 1/2 heaping tbsp tomato paste -* Pinch dried oregano -* 1/2 tsp salt - -## steps -1. Heat oil in medium saucepot, add rice and stir to coat. Cook on medium heat, stirring often, until rice is browned (rice should turn opaque white and start to look straw-colored). -2. Add onion and cook, stirring, until onions begin to soften (about 3 minutes). Add garlic and bay leaf, cook until onions are translucent and softened. Rice will smell very fragrant and start to be darker brown in spots. -3. Add broth, tomato paste, oregano, and salt. -4. Bring to a simmer and cook, covered, according to package instructions. (For Goya, simmer for until water is absorbed. For Kohinoor rice, simmer 10 minutes then let sit for 5.) -5. If necessary, continue cooking under low heat with the lid off, stirring periodically until the rice is firm and starting to break apart. -6. Fluff with a fork and serve! - -## notes -* Recipe can be easily doubled! - -## based on -* https://www.simplyrecipes.com/recipes/spanish_rice -* https://www.chowhound.com/recipes/spanish-rice-30334 - diff --git a/recipes/spicy-whole-grain-pub-mustard.md b/recipes/spicy-whole-grain-pub-mustard.md deleted file mode 100644 index 92c0389..0000000 --- a/recipes/spicy-whole-grain-pub-mustard.md +++ /dev/null @@ -1,36 +0,0 @@ -# Spicy Whole-Grain Pub Mustard - -## info -* 15 minutes to make, but must sit in fridge for at least 3 days, preferrably 3 weeks -* Makes ?? mustard? - -## ingredients -* 50 grams yellow mustard seeds -* 50 grams brown mustard seeds -* 180 ml German *Doppelbock* beer or similar -* 60 ml apple cider vinegar -* 2 tbsp honey -* 2 tbsp firmly-packed dark brown sugar -* 2 large garlic cloves, smashed -* 1 bay leaf -* 2 tsp kosher or fine sea salt -* 1/8 tsp ground black pepper - -## steps -1. Put yellow and brown mustard seeds in bowl and pour in 120 ml of the beer -2. Push mustard seeds down to submerge them, cover, and place in fridge for 24 hours -3. Combine remaining beer, vinegar, honey, brown sugar, garlic, bay leaf, salt, and pepper in a small saucepan -4. Bring to a boil over medium-high heat, stirring until sugar and honey dissolve -5. Boil for 1 minute, then remove from heat and cool to room temp -6. Discard garlic and bay leaf, then pour liquid into a blender -7. Add mustard seeds and blend until about 1/2 the seeds are ground, the remainder whole -8. Continue blending until thickened to the right consistency -9. Put in airtight container and refridgerate for at least 3 days (preferrably a week, though at 3 weeks the mustard will be "at it's prime") -10. If too thick, stir in a bit more beer or vinegar - -## notes -* Will keep in the fridge for several months - -## based on -* *Pretzel Making at Home* by Andrea Slonecker - diff --git a/recipes/stir-fried-morning-glory.md b/recipes/stir-fried-morning-glory.md deleted file mode 100644 index 3772b5c..0000000 --- a/recipes/stir-fried-morning-glory.md +++ /dev/null @@ -1,31 +0,0 @@ -# Pad Pak Boong -(Thai Stir-Fried Morning Glory) - -## ingredients -* 150 grams morning glory (aka water spinach or *kang kung*) -* 5–6 cloves garlic, thinly sliced -* 2–3 Thai chilies, sliced -* 1 tbsp oyster sauce (preferably Thai) -* 1 tbsp Tao Jiew (fermented soy bean paste, see note) -* 1/2 tbsp soy sauce -* 1 tbsp fish sauce (optional) -* 1 tsp sugar -* 1/8–1/4 tsp ground white pepper -* Water as needed - -## steps -1. Remove thick, tough stems from water spinach, then cut into 3" pieces and wash throroughly; drain excess water -2. Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir until sugar is dissolved -3. In wok or saucepan, add 2 tbsp oil over high heat -4. Add garlic and chilies, cook until garlic starts to brown -5. Add water spinach and sauce, and cook, stirring constantly, until water spinach starts to wilt -6. Add water if necessary until there is a nice dark liquid in the bottom -7. Remove spinach from pan and place on a serving plate to stop further cooking; serve immediately - -## notes -* While probably not ideal, I've substituted broad bean paste instead of soy bean paste and it still comes out very good. The second recipe listed below says the recipe will be ok without either, so that's an option too. - -## based on -* https://hot-thai-kitchen.com/water-spinach-stir-fry -* http://thaifoodparadise.com/stir-fried-morning-glory-thai-style - diff --git a/recipes/stir-fried-pork-with-hot-basil.md b/recipes/stir-fried-pork-with-hot-basil.md deleted file mode 100644 index f5fbd64..0000000 --- a/recipes/stir-fried-pork-with-hot-basil.md +++ /dev/null @@ -1,42 +0,0 @@ -# Kai Kaphrao Khai Dao -**(Stir-fried pork with hot basil)** - -## ingredients -* 2 tbsp vegetable oil -* 1 large egg (best at room temp) -* 3 tsp fish sauce -* 2 tsp dark soy sauce -* 1 tsp granulated sugar -* 1 tbsp garlic, finely chopped -* 5 ounces ground pork (or ground chicken thighs) -* 1/4 cup long beans, cut into 1/8" slices -* 1/4 cup yellow onion, thinly sliced -* 3-4 Thai green chiles -* 3-4 dried Thai chiles (preferably fried), coarsely crumbled -* 1 cup hot basil leaves, roughly chopped - -## steps - -cook the egg: -1. heat the pan over very high heat -2. add the egg (it will spatter and puff) -3. periodically spoon hot oil onto the egg -4. cook until crispy on the bottom (but yolk is still runny) -5. transfer to paper towel - -prepare the fish sauce mix: -1. combine fish sauce, soy sauce, and sugar into a bowl -2. stir to combine and set aside - -cook the rest: -1. heat oil over high heat -2. add garlic and immediately take off heat, cook about 30 seconds -3. put back on heat, add pork, long beans, onions, and fresh chiles -4. cook, stirring and breaking pork apart, until meat is nearly cooked through -5. add the dried chiles and fish sauce mix -6. cook until liquid is mostly absorbed, take off heat -7. wait a few minutes (or until ready to eat) then add basil and cook until hot - -## based on -* The great *Pok Pok* book - diff --git a/recipes/tarka-dal.md b/recipes/tarka-dal.md deleted file mode 100644 index 22f1458..0000000 --- a/recipes/tarka-dal.md +++ /dev/null @@ -1,34 +0,0 @@ -# Tarka Dal - -## ingredients -* 9 oz chana dal (rinsed until water runs clear) -* 900 ml water -* 3 tbsp vegetable oil -* 1 tbsp cumin seeds -* 1 small onion, chopped -* 4-6 green chillies, chopped -* 1" piece of fresh ginger, peeled and chopped -* 3 cloves garlic, peeled and left whole -* 3 tomatoes, whole -* 3/4 tsp ground turmeric -* 3/4 tsp garam masala -* 1.5 tsp ground coriander -* handful fresh cilantro, chopped - -## steps -1. place lentils and water in pan, stir well and bring to a boil -2. skim off any froth that forms on the surface of the water -3. cover and reduce heat to a simmer, stirring regularly, for 35-40 minutes or until lentils are just tender, adding more water as necessary -4. meanwhile, heat oil in pan over medium heat -5. add cumin seeds and fry for 20-30 seconds or until fragrant -6. add onion, chillies, and ginger and cook for 4-5 minutes or until golden brown -7. blend garlic and tomatoes in a blender, add to pan and stir to combine -8. add ground spices and 100ml water, stir to combine -9. season to taste with salt and simmer over medium heat for 15-20 minutes or until oil from the sauce has risen to the surface -10. when the lentils are cooked, use a whisk to break them down and set aside to cool -11. add the sauce to the lentils, adding more water as necessary -12. bring to a boil and add salt to taste -13. add lots of freshly ground black pepper and cilantro - -## based on: -* https://www.bbc.com/food/recipes/tarkadal_90055 \ No newline at end of file diff --git a/recipes/teriyaki-chicken.md b/recipes/teriyaki-chicken.md deleted file mode 100644 index 9a99975..0000000 --- a/recipes/teriyaki-chicken.md +++ /dev/null @@ -1,29 +0,0 @@ -# Teriyaki Chicken - -## info -* About 40 minutes -* 2 servings - -## ingredients -* 3/4 lb boneless chicken thighs -* 4 tbsp soy sauce -* 4 tbsp mirin -* 2 tbsp sake -* 2 tbsp sugar -* 1 pinch fresh ginger (grated) -* 1–2 tsp olive oil - -## steps -1. Remove skin from chicken, if present -2. Poke chicken with fork to help absorb sauce -3. Mix sauce ingredients in a large bowl; add chicken and let sit for 15 minutes in the fridge -4. In a large skillet, heat oil over medium-high heat -5. Place chicken and skillet, cooking until browned -6. Flip, reduce heat to low and pour in sauce -7. Cover and let steam to cook chicken on low heat until done -8. Remove lid and simmer until sauce thickens slightly; remove pan from heat -9. Slice chicken and serve, pouring sauce on chicken - -## based on -* https://www.thespruceeats.com/teriyaki-chicken-2031568 - diff --git a/recipes/thai-fried-rice.md b/recipes/thai-fried-rice.md deleted file mode 100644 index 0614e00..0000000 --- a/recipes/thai-fried-rice.md +++ /dev/null @@ -1,38 +0,0 @@ -# Thai fried rice with green beans and basil -(Khao Phat Muu) - -## ingredients -* 2 tbsp oil, divided -* 2 cups day-old jasmine rice -* 1/2 lbs green beans, cut to 3/4" pieces -* 1/4 cup shallot, thinly sliced -* 2 scallions, thinly sliced -* 1 tbsp minced garlic -* 2–3 Thai chilies, thinly sliced -* 1 tsp soy sauce -* 1 tbsp fish sauce -* 1 tsp granulated sugar -* Pinch ground white pepper to taste -* 1–2 large eggs -* 1 oz Thai basil, roughly torn - -Garnish: -* Lime, cut into wedges -* Cucumber, thinly sliced - -## steps -1. Break up rice into individual grains -2. Heat 1/2 tbsp oil in pan over high heat, add half rice and cook, stirring constantly, until rice is pale brown (about 3 mins) -3. Transfer to a bowl, repeat with another 1/2 tbsp oil and remaining rice -4. Add 1/2 tbsp oil to wok on high heat, add green beans and cook until deeply blistered and charred -5. Meanwhile, mix soy sauce, fish saucce, sugar, and white pepper in a bowl -6. Add shallot, scallions, garlic, and chilies and cook until aromatic -7. Return rice to pan, add soy sauce mix, toss to combine -8. Move rice to the side, add remaining 1/2 tbsp oil -9. Scramble egg in the oil; when starts to fully cook, break up and toss with rice -10. Stir in basil leaves, season to taste with salt, white pepper, and sugar - -## based on -* https://www.seriouseats.com/recipes/2016/02/fried-rice-blistered-green-beans-basil-recipe.html -* And "Thai-Style Fried Rice with Pork" from *Pok Pok* - diff --git a/recipes/thai-pomelo-salad.md b/recipes/thai-pomelo-salad.md deleted file mode 100644 index c80b3aa..0000000 --- a/recipes/thai-pomelo-salad.md +++ /dev/null @@ -1,45 +0,0 @@ -# Yum Som-O -**(Thai Pomelo Salad)** - -## ingredients - -for the dressing: -* 1 tbsp white sugar (or palm sugar or light brown sugar) -* 1 tbsp water -* 1-2 green chiles, finely sliced -* 1 garlic clove, finely chopped -* 2 tbsp lime juice -* 1.5 tbsp fish sauce - -for the salad: -* 1/4 cup unsweetened shredded coconut -* 1 shallot, thinly sliced (divided) -* 2 tbsp vegetable oil -* 2 tbsp peanuts -* 1 pomelo or 1.5-2 red grapefruit -* 2" lemongrass (soft parts only), thinly sliced -* 2 lime leaves, finely sliced -* 1/4 cup cilantro leaves, roughly chopped -* 1/4 cup mint leaves (large leaves torn in half just before serving) - -## steps -1. whisk the sugar and water in a small saucepan -2. add the other ingredients, bring to a low boil and immediately remove from heat -3. in a small, dry frying pan or saucepan, toast the coconut over medium-high heat, stirring occasionally, until golden brown; transfer to a small bowl -4. heat oil in same saucepan, add half the shallot and fry until brown and crisp; transfer to paper towels and season lighly with salt -5. cook peanuts in the shallot oil, stirring often, until golden brown; optionally crush lightly in a mortar and transfer to paper towels, season with salt -6. remove peel and white pith from the pomelos -7. carefully tear off membrane and pull out the individual bits in small chunks, transferring to a large bowl - -when ready to serve: -1. add herbs, remaining raw shallots, and half the dressing; toss to coat -2. add the coconut and peanuts, toss again -3. plate the salad, adding some of the remaining dressing and top with fried shallots - -## notes -* **Don't add the dressing until ready to serve!** Loses a ton of the depth if you let it sit too long - -## based on -* https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut -* https://hot-thai-kitchen.com/yum-som-o - diff --git a/recipes/thin-crust-pizza.md b/recipes/thin-crust-pizza.md deleted file mode 100644 index bfd16f0..0000000 --- a/recipes/thin-crust-pizza.md +++ /dev/null @@ -1,30 +0,0 @@ -# Thin-Crust (and Quick) Pizza - -## info -* About 90 minutes -* Enough for two people to pig out - -## ingredients -* 630g bread flour -* 15g sugar -* 10g kosher salt -* 10g instant yeast -* 32g olive oil (about 3 tbsp) -* 420g lukewarm water - -## steps -1. Add dry ingredients to food processor, pulse to combine -2. Add olive oil and water and run for about 90 seconds -3. Transfer to lightly-oiled surface, knead until smooth ball is formed -4. Divide in half and let sit, covered, for about 45 minutes -5. Preheat oven to 500ºF, top pizzas, and cook until done - -## notes -* Could also let sit for 24–72 hours in the fridge, then let come to room temp for 2 hours before cooking, but this works great as a last-minute pizza dough -* See the King Arthur Flour recipe below for another approach - -## based on -* https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html -https://www.kingarthurbaking.com/recipes/super-fast-thin-crust-pizza-recipe -* https://www.allrecipes.com/recipe/257198/thin-crust-pizza-dough - diff --git a/recipes/toasted-guajillo-salsa.md b/recipes/toasted-guajillo-salsa.md deleted file mode 100644 index 023e47d..0000000 --- a/recipes/toasted-guajillo-salsa.md +++ /dev/null @@ -1,22 +0,0 @@ -# Toasted Guajillo Salsa - -## ingredients -* 2 oz dried guajillo chiles (about 9), stems removed -* 3 cloves garlic, unpeeled -* 3/4 tsp kosher salt -* 1.5 tbsp apple cider vinegar -* 1/2 tsp garlic powder -* 1/2 tsp onion powder - -## steps -1. Toast chiles in a cast iron skillet over medium-high heat, until slightly puffed and fragrant, about 15–20 seconds per side. -2. Toast garlic as well, turning often, until lightly charred and soft, about 8 minutes. Remove peel and trim ends. -3. Remove seeds from chiles. In a medium bowl filled with 1 cup very hot water, cut chiles with a scissors into thin rings and let soak for 10 minutes. -4. Transfer chiles and liquid, garlic, vinegar, and seasonings to a blender. Pulse until a thick purée forms. - -## notes -* Great with chips or as a sauce for enchiladas. - -## based on -* https://www.bonappetit.com/recipe/toasted-guajillo-chile-salsa - diff --git a/recipes/tomatillo-salsa.md b/recipes/tomatillo-salsa.md deleted file mode 100644 index fd6f1e2..0000000 --- a/recipes/tomatillo-salsa.md +++ /dev/null @@ -1,23 +0,0 @@ -# Tomatillo Salsa - -## ingredients -* \~5 tomatillos, husked and halved -* 1 serrano, stem removed and halved the long way -* 1/2 small white onion, finely chopped -* Cilantro, minced, to taste -* Salt, to taste - -## steps -1. In a cast iron skillet on medium-high heat, dry roast the tomatillos and serrano face down until darkened -2. Flip and roast other side until lightly charred -3. Put tomatillos and serrano in a blender and puree, adding water as needed -4. Chop the onion and rinse thoroughly in water to remove the sharp taste -5. Add onion and cilantro to the salsa only when cool! The hot salsa will cause the onion to cook and will alter its flavor - -## notes -* For milder salsa, remove the seeds from the serrano - -## based on -* https://www.rickbayless.com/recipe/black-bean-sauced-enchiladas-with-chorizo-and-salsa-verde -* https://www.youtube.com/watch?v=MJN-7wrsjPs - diff --git a/recipes/vada.md b/recipes/vada.md deleted file mode 100644 index dc73edc..0000000 --- a/recipes/vada.md +++ /dev/null @@ -1,35 +0,0 @@ -# Vada -Puffy little fried Indian snacks (supposed to be for breakfast but shrug) - -## ingredients -* 1 cup urad dal -* 1 tsp cumin seed -* 1 tsp whole black peppercorns -* 1-2 sprig curry leaves, chopped -* 1-2 green chilies, chopped -* 1 tbsp ginger, finely chopped -* Salt to taste -* Oil for deep frying - -## steps -1. Soak urad dal for 4 hours to overnight, drain -2. Grind in blender until a smooth and thick paste (add a little water if necessary) -3. Put in mixing bowl and whip with hands for 2-3 minutes until fluffy -4. Add spices, herbs, and salt and whip again to combine - -To fry: - -1. Heat oil over medium/medium-high heat -2. Take a bowl of water, wet hands, and form small balls -3. Slide into oil and cook, flipping often, until golden -4. Drain on paper towels - -## notes -* Might want to add more spices! -* Adding baking soda does make them puffier, but they stick to the bottom and cook weird (and they don't taste any better) -* If making again another day, let the batter reach room temp before frying (otherwise they will look super nice on the outside but not cook all the way through) - -## based on -* https://www.vegrecipesofindia.com/medu-vada-recipe-medu-vada -* https://www.cookingcarnival.com/medu-vada -* http://www.foodvedam.com/instant-urad-dal-vada \ No newline at end of file diff --git a/recipes/vegetarian-chicken-salad.md b/recipes/vegetarian-chicken-salad.md deleted file mode 100644 index f5ed3c3..0000000 --- a/recipes/vegetarian-chicken-salad.md +++ /dev/null @@ -1,35 +0,0 @@ -# Vegetarian Chicken Salad - -## info -* 10 minutes -* About 4 servings - -## ingredients -* 1 cup canned chickpeas (drained, rinsed, and lightly mashed) -* 8 oz seitan, finely chopped -* 1 cup diced celery (about 2 stalks) -* 1/4 cup chopped scallions (about 2) -* 1 clove garlic, minced -* 1/3 cup fresh dill, chopped -* 1/4 cup mayo (or more, if you want creamier salad) -* 2 tbsp red wine vinegar (or lemon juice?) -* salt and pepper to taste - -optional additions: -* 1/2 cup cashews, roughly chopped -* diced jalepenos or pickled hot peppers -* curry powder - -## steps -1. Put chickpeas in a bowl and roughly mash with a potato masher -2. Add other ingredients and stir until fully mixed -3. Add salt and freshly-ground black pepper to taste -4. Chill or serve immediately - -## notes -* Best with some diced red onion and lettuce on rye bread! -* Keeps in fridge for about 4 days - -## based on -* https://www.connoisseurusveg.com/seitan-chickpea-salad-with-dill-and-almonds - diff --git a/recipes/vegetarian-pho.md b/recipes/vegetarian-pho.md deleted file mode 100644 index caf2ee1..0000000 --- a/recipes/vegetarian-pho.md +++ /dev/null @@ -1,48 +0,0 @@ -# Vegetarian Pho - -## info -* About an hour -* 4 servings - -## ingredients -* Three 3-inch cinnamon sticks -* 4 whole cloves -* 5 star anise -* 2 cardamom pods -* 1 tbsp whole coriander seeds -* 1 large white onion, peeled and halved -* 4-inch fresh ginger, halved lengthwise (unpeeled) -* 4 cups stock (vegetarian or otherwise) -* 4 cups water -* 2 tsp fish sauce -* 6 oz rice noodles - -Garnishes: -* Tofu puffs -* Soft-boiled egg -* Mung bean sprouts -* Fresh basil, cilantro, and/or mint -* Green onions, thinly sliced -* Jalapeño, thinly sliced -* Lime wedges -* Hoisin sauce -* Siracha -* Optional: very thinly-sliced chicken, beef, or pork (see note) - -## steps -1. In a dry cast iron skillet over high heat, char the onion and ginger; when done, remove and peel ginger -2. In a medium pot over medium heat, add spices and toast until fragrant -3. Add onion, ginger, stock, and water -4. Raise heat to high and bring to a boil, then reduce to maintain a gentle simmer for 30 minutes -5. In the meantime, prep rice noodles according to package -6. Once broth is done, strain out vegetables and spices -7. Add fish sauce and season with salt as needed -8. Ladle into bowls and add noodles and garnish - -## notes -* If adding meat to the soup, put it in the freezer for about 30–60 minutes to firm up. Slice as thin as possible across the grain. Add to the bowl and pour boiling broth right on top to cook - -## based on -* https://cookieandkate.com/vegetarian-pho-recipe -* https://www.gimmesomeoven.com/pho-recipe - diff --git a/recipes/vietnamese-pork-chops.md b/recipes/vietnamese-pork-chops.md deleted file mode 100644 index 00c88a3..0000000 --- a/recipes/vietnamese-pork-chops.md +++ /dev/null @@ -1,56 +0,0 @@ -# Thit Heo Nuang Xa -**(Vietnamese Lemongrass Pork Chops)** - -## ingredients -* 1.5 pounds thin-cut pork chops (preferably blade end with bone in) -* 2 tbsp vegetable or olive oil - -marinade: -* 2 tsp whole white peppercorns -* pinch kosher salt -* 3 stalks lemongrass (tender core only), roughly chopped -* 1 small shallot, halved -* 4 medium garlic cloves -* 1/3 cup palm sugar (about 3 oz) -* 1/4 cup fish sauce - -nuoc cham sauce (optional): -* 1/2 cup hot water -* 1/4 cup white sugar -* 1/4 cup freshly squeezed lime juice -* 1/6 cup fish sauce (preferably Vietnamese) -* 1 medium cloves garlic, minced -* 1 small bird's eye chili -* 1/4 cup julienned carrot (optional) -* 1/4 cup julinned daikon radish (optional) - -to serve: -* white rice -* sliced cucumber -* sliced green onions -* sliced jalepenos -* fried egg, if you want to go crazy! - -## steps -**marinate pork:** -1. combine peppercorns, salt, and vegetables in food processor, grind until everything is cut into small pieces -2. add palm sugar and fish sauce, continue to process until a rough paste -3. in a shallow tray, pour in marinade and add pork, turning to coat all surfaces -4. marinate at room temp, turning pork once or twice, for 30 mins to 3 hours; or marinate in fridge for up to 12 hours - -**prepare sauce:** -1. in a small bowl, whisk sugar and water until sugar disolves -2. add remaining ingredients and stir to combine -3. add carrot and daikon, if using -4. use immediately or store in an air-tight container in the fridge - -**cook the pork:** -1. heat oil in a cast-iron pan on medium-high heat (or better: cook on a charcoal grill!) -2. when smoking, add pork and reduce heat to medium; cover with bacon-cooking-screen if necessary -3. turn reguarly until nicely browned on both sides and cooked through, about 4–6 minutes total -4. slice the chops (optional) and serve with white rice, sliced cucumber, green onions, and jalepenos; drizzle with sauce - -## based on -* https://www.seriouseats.com/recipes/2016/08/vietnamese-grilled-pork-chop-thit-heo-nuong-xa-recipe.html -* https://www.seriouseats.com/recipes/2011/09/sauced-nuoc-cham-recipe.html - diff --git a/recipes/yemeni-hot-sauce.md b/recipes/yemeni-hot-sauce.md deleted file mode 100644 index a95ae38..0000000 --- a/recipes/yemeni-hot-sauce.md +++ /dev/null @@ -1,28 +0,0 @@ -# Zhug -(Yemeni hot sauce) - -## ingredients -* 1/4 tsp whole coriander seed -* 1/2 tsp whole cumin seed -* 1/4 tsp ground black pepper -* 3 green cardamom pods (optional) -* 4 medium cloves garlic -* 4–6 Thai bird chilies (red or green) or 4 dried chiles de árbol (stemmed, seeded, and torn into fine pieces) -* 1 tsp kosher salt -* 1 cup parsley, chopped -* 1 cup cilantro, chopped -* 1/2 cup olive oil - -## steps -1. Combine coriander seed, cumin, black pepper, and cardamom seeds in a food processor and grind into a powder -2. Add garlic, chilies, and salt and process until finely chopped -3. Add cilantro and parsley and continue processing -4. While the motor is running, slowly pour in olive oil to form an emulsion -5. Season to taste with more salt - -## notes -* Can be stored in the fridge for several weeks - -## based on -* https://www.seriouseats.com/recipes/2016/03/schug-zhug-srug-yemenite-israeli-hot-sauce-recipe.html - diff --git a/serviceworker.js b/serviceworker.js new file mode 100755 index 0000000..3f4f21d --- /dev/null +++ b/serviceworker.js @@ -0,0 +1,48 @@ +'use strict' + +const cacheName = 'pwa-v100' // change when cached content is updated +const pathRoot = '/cookbook/' +const urlsToCache = [ + 'images/cookbook-48.png', + 'images/cookbook-96.png', + 'images/cookbook-144.png', + 'images/cookbook-192.png', + 'index.js', + 'stylesheet.css', + 'manifest.json' +] + +self.addEventListener('install', ev => { + ev.waitUntil( + caches + .open(cacheName) + .then(cache => { + cache.addAll(urlsToCache.map(url => new Request(pathRoot + url, {credentials: 'same-origin'}))) + }) + ) +}) + +self.addEventListener('activate', ev => { + ev.waitUntil( + caches + .keys() + .then(keyList => { + keyList.forEach(key => { + if (key !== cacheName) + caches.delete(key) + }) + }) + ) + return self.clients.claim(); +}) + +self.addEventListener('fetch', ev => { + ev.respondWith( + caches + .match(ev.request) + .then(response => { + if (response) return response + return fetch(ev.request) + }) + ) +})