The Cooking Show

Imgur albumSpecial equipment: NoneSpecial ingredients: NoneBigos Recipe1 pound kielbasa sausage, sliced into 1/2 inch pieces2 thick slices hickory-smoked bacon1 pound cubed pork stew meat¼ cup all-purpose flour4 cups shredded green cabbage2 carrots, diced1 onion, diced1 ½ cups sliced fresh mushrooms3 cloves garlic, chopped16oz sauerkraut rinsed and well drained¼ cup dry red wine1 bay leaf1 tablespoon sweet paprika1 teaspoon dried basil1 teaspoon dried marjoram¼ teaspoon salt⅛ teaspoon ground black pepper⅛ teaspoon caraway seed, crushed1 pinch cayenne pepper5 cups beef stock1 cup canned diced tomatoes½ ounce dried mushrooms2 tablespoons canned tomato paste1 dash bottled hot pepper sauce1 dash Worcestershire sauceIn a heavy-bottomed pot, such as a dutch oven, add the kielbasa, bacon, and cubed pork and brown over moderate heat. Once the meat has rendered its fat, add the flour and stir with a wooden spoon to coat. Add the red wine to deglaze the bottom of the pot. Then, add the beef stock and bring it all up to a simmer. Add the dry herbs and spices and stir to incorporate. Add the shredded carrot, sauerkraut, and mushrooms, followed by the tomatoes, tomato paste, and the mixture of Worcestershire sauce and hot sauce. Bring it back to a simmer and add the fresh cabbage, onion, and garlic. Simmer this, uncovered, for 10 minutes. Put the lid on and put it into a 350ºF oven for 3 hours. Prior to serving, remove from the oven and remove the lid to let the stew thicken as it cools for 15 minutes. Pierogis2 cups flour1 teaspoon salt3 tablespoons butter1/2 cup water1 eggFilling1lbs potatoes1 tablespoon salt2 tablespoons butter1 cup shredded cheese (white cheddar or gruyere)1/2 teaspoon salt1/2 teaspoon pepperSauce3 tablespoons butter1/2 yellow onion, diced1/2 teaspoon saltTo make the dough, warm the water in a pan and add the butter. Allow the butter to melt in the warm water and then add all the liquid to the flour and salt and mix with the dough hook attachment until it forms a crumbly dough. Then, add the egg. This will add enough liquid to form a dough while allowing the warm water/butter mixture to cool before adding the egg. Knead the dough for a few minutes until it forms a smooth ball.Wrap the dough in Saran Wrap and refrigerate for 30 minutes. This will allow the gluten chains to relax so the dough will be more workable.Peel and dice the potatoes. Boil them for 20 minutes in salted water. Drain and transfer to a mixing bowl. Add butter, salt, and pepper, and mash. To the mashed potatoes, add the shredded cheese and fold the mixture to incorporate. Roll out the dough to a thickness of less than a quarter inch. Using either a cookie cutter or a drinking glass, cut the dough into circles and lay them out on a piece of parchment paper. Spoon approximately a tablespoon of the potato mixture into the center of each one. Fold the dough over to form a half-moon shape and seal the edges using a fork. Cover the finished pierogis with a moist towel to keep the dough soft until you are ready to boil. Bring a large pot of water to a boil and gently slide the pierogis into the pot. Boil for 5-6 minutes. While boiling, melt 3 tablespoons of butter in a pan and add the diced onion. Once the onions have started to brown, remove the pierogis from the water, drain off the excess water, and add them to the onion-butter pan. Sauté the pierogis in the butter for 3-4 minutes on each side to brown. Serve hot with the excess onion butter spooned over them.

Imgur albumSpecial Ingredients - noneSpecial Equipment - noneNoodles - 1 cup rice flour1/3 cup tapioca starch1 teaspoon salt1.25 cups water1 teaspoon oilSift together the rice flour, salt, and tapioca starch. Whisk in the water 1/4 cup at a time. Continue whisking the slurry as the flour and starch will continue to absorb water. Lightly oil a flat-bottomed pan and then ladle in the noodle batter until it forms a layer less than 1mm thick. Set the pan over a pot of water, cover with foil, and steam the “dough” for 4-5 minutes. The batter will set into a sticky, but solid sheet. Using a sharp knife, cut the dough into thin strips and gently peel them off the surface of the pan. Transfer to another lightly greased pan and sprits with oil to prevent sticking. Boil the noodles for 5-6 minutes, rinse with cold water, and add them to your dish immediately.Pad Thai Sauce -3 tablespoons fish sauce1 tablespoon soy sauce1/4 cup brown sugar2 tablespoons seasoned rice wine vinegar1 tablespoon sriracha2 tablespoons creamy peanut butterPad Thai - 3 tablespoons neutral oil (avocado, vegetable)5 cloves of garlic, minced1lbs chicken breast, cut into 1” cubes2 eggs1 red bell pepper, cut into thin strips2 fronds of bok choy, cut into thin strips3 scallions, sliced thinly1/2 cup of roasted peanuts, chopped1 lime1/2 cup chopped cilantroBegin by whisking together the ingredients in the sauce and set that aside until it's time to add it to the stir fry. In a wok, saute pan, or large frying pan, heat 3 tablespoons of oil and begin by adding the chicken and garlic. Cook until the chicken is almost done. At that time, add the bell pepper and cook for 2 minutes. Then, add the bok choy and cook for an additional 2 minutes. Make a well in the middle of the pan and dump in two beaten eggs. Let those sit for 30 seconds before tossing it throughout the rest of the dish to distribute the now-scrambled eggs. At this point, you probably want to boil a pot of water for the noodles, which only take about 5-6 minutes to be ready. Don't forget to rinse the noodles under cold water before adding them to the Pad Thai. Add the sauce to the wok and bring it up to a simmer. add 80% of the sliced scallion and cilantro and toss to incorporate. Then, add the cooked noodles and lightly toss those. Reduce the heat and allow to rest for 5 minutes. When plating, garnish with chopped peanuts, cilantro, and scallion.

Imgur AlbumSpecial Ingredients - Black, Dutch Processed Cocoa PowderSpecial Equipment - Ice Cream MakerCookies - 1.25 cups all-purpose flour.5 cups cocoa powder1 teaspoon baking soda1/8 teaspoon salt.5 cups unsalted butter.75 cups granulated sugar.25 cups brown sugar1 large egg1 teaspoon vanilla extractSift together the flour, cocoa, salt, and baking soda. In a mixing bowl, combine the butter, white sugar, and brown sugar and beat with a hand mixer until smooth. Add the one egg and the vanilla extract and beat until evenly incorporated. Add the sifted dry ingredients and mix with a paddle attachment on a stand mixer for 5 minutes. Roll dough into acorn-sized balls and place them on a parchment-lined baking sheet with ample room between them. Using a heavy, flat bottomed implement, press the balls out into disks. Using an Oreo-sized cookie cutter, cut excess dough from the outer edge, leaving an Oreo-sized wafer on the baking sheet.Bake at 350ºF for 13 minutes. Allow to cool on the counter for 10 minutes and then remove the cookies from the warm pan to continue cooling either on a rack or a wooden cutting board. Cream filling - .5 cups unsalted butter1.75 cups powdered sugar1 teaspoon vanilla extractBeat these together with a hand mixer until smooth. Spoon into a piping bag and keep at room temperature until needed. Squeeze approximately a teaspoon of cream onto a wafer and press a second wafer into it to form a sandwich and evenly distribute the cream. Ice Cream - 1.5 cups heavy cream1.5 cups whole milk1/8 teaspoon salt2/3 cup sugar2 teaspoons vanilla extractWhisk all ingredients together and then pour into your ice cream maker. While that is spinning, cut up your cookies into small morsels and pour into the ice cream base. Allow to process for 20 minutes and then transfer to a container and put in the freezer to firm up.

Imgur albumSpecial Ingredients: noneSpecial Equipment: noneMolé -1 tablespoon chipotle pepper powder1 tablespoon chili powder1 teaspoon cayenne powder1 teaspoon jalapeño powder1 can tomato paste4 cups chicken stock2 fresh tomatoes, chopped1 medium yellow onion, chopped2.5 ounces cocoa powder2.5 ounces dark chocolate1 tablespoon oregano1 teaspoon granulated garlic3 cloves1 teaspoon cumin1 bay leaf1.5 teaspoons corn meal2 tablespoons of either lard, butter, or duck fatSalt and pepper to tasteHeat your fat in a sauté pan on medium-high heat. Add the chopped onions and cook until translucent and just starting to brown. Once the onions are translucent, add the chili powders, bay leaf, and other dry spices, but hold off on the chocolate and cocoa powder.Add the tomato paste, chicken stock, and chopped tomatoes. Bring to a simmer and allow to cook for about 10 minutes.With a large serving spoon, scoop out all of the tomato chunks and move them into the carafe of your blender. Blend until smooth and return to the sauté pan with the rest of the sauce. Add your chocolate and stir to incorporate. Keep the temperature at a low simmer and continually stir the sauce with a wooden spoon to prevent solids from sticking to the bottom of the pan. Brown your chicken in a skillet or in the oven at 450ºF. It does not need to be cooked through. The chicken can be submerged in the sauce, covered, and cooked for 4 hours… or, you can place one chicken thigh/drumstick in a quart jar, add onion, celery, carrot, potato, and 1.5-2 cups of the molé sauce and process under 15lbs of pressure for 90 minutes to achieve a fall-apart texture and maximum flavor penetration. Serve atop crispy corn tortillas and white rice.

Imgur albumSpecial equipment - Silicone moldsSpecial ingredients - Peanut butter powderPeanut Butter Recipe1lbs of peanuts. Dry-roasted, unsalted or lightly salted1/2 teaspoon salt2 tablespoons honey2-4 tablespoons avocado oil (optional)Spread the peanuts on a parchment-lined baking sheet at heat in the oven at 350ºF for 5-10 minutes.Transfer the warm peanuts into the blender. Add the salt, honey, and 2 tablespoons of avocado oil, if you're using it.Pulse the peanuts to pulverize them and then blend at full speed. You will need to take a timeout every so often to scrape down the carafe. Once the peanut butter is smooth enough for your tastes, remove it from the heat and let it rest. Chocolate cups recipe1/2 cup dark chocolate morsels3 cacao butter disksHeat 1/2” of water in a double boiler. When you can hear it's at least simmering, add the chocolate and cacao butter. Stir gently with a wooden spoon or a silicone spatula until it's a homogenous pool of chocolate. Gently and carefully spoon 2 teaspoons of chocolate into each cup. Tilt the silicone molds to get the chocolate to “climb” the walls of the cups. Vigorously stir a quarter cup of powdered peanut butter into a half cup of your homemade peanut butter. Add more powdered peanut butter a teaspoon at a time until the desired consistency is achieved. Take about a half teaspoon of the peanut butter, roll it into a ball in your hand, press it flat and set it in the chocolate in the molds. Then, spoon chocolate over the top until it comes even with the top of the mold. Refrigerate for 2 hours to harden the chocolate and make the candies easy to withdraw from their little cups.

Imgur albumSpecial equipment - NoneSpecial ingredients - None4 pounds yellow onions, peeled and thinly sliced3 tablespoons butter4 cloves garlic, minced1/2 cup dry white wine6 cups of beef stock1 teaspoon Worcestershire sauce1 bay leaf3 sprigs fresh thymeKosher salt to tasteBlack pepper to tasteBaguetteGrated Swiss-style cheese (gruyere, Jarlsberg, etc.)Melt the butter in a heavy-bottomed pot and add the onions. On medium-high heat, stir the onions constantly with a wooden spoon until the onions begin to develop an even brown color. You may need to adjust the heat up and down at times, as the onions periodically release a flush of liquid. Go slow and don't apply too much heat at any given time. Once your onions are caramelized, add your minced garlic and let them simmer with the onions for 10 minutes.Add your beef stock, white wine, Worcestershire sauce, and herbs. Simmer this all together until the level of the soup has reduced by a quarter. Toast medallions of baguettes to use for plating.Ladle the soup into bowls, gently lay a toasted baguette crouton on the top, cover in shredded cheese, and place into a 450ºF oven to melt the cheese. If you have a small torch, you can use that to brown and blister the surface of the cheese. If not, you can brown the cheese in the oven. Garnish with chopped chives for a contrasting color.

Imgur albumSpecial equipment - Pizza StonePizza PeelSpecial ingredients - RennetCitric acidMozzarella -1 gallon of milk (whole, 2%, or skim) - make sure it is not Ultra-Pasteurized1.5 teaspoons citric acid1 cup of water (to dilute the citric acid)1/4 teaspoon liquid rennet4 tablespoons of water (to dilute the rennet)1 tablespoon of kosher saltDissolve your citric acid in water and dilute your rennet in water.Add the milk to a large pot, stir in the diluted acid mixture, and gently heat the milk to 90ºF. Once you reach that temperature, kill the heat and add the rennet mixture and gently stir until you are sure it has completely incorporated into the milk. Cover the pot and allow it to rest for 5 minutes. Check the consistency of the curd at that time. If it has not yet achieved a yogurt-like consistency, cover and allow to rest another 5 minutes.Using a curd knife or a long, straight kitchen knife, cut a grid pattern into the curds with 1” squares. Make sure your knife goes all the way to the bottom of the pot. Gently warm the curds over medium heat while stirring gently. You want to bring them up to 106ºF. Kill the heat immediately once you hit that temperature. Continue stirring for another 5 minutes. With a slotted spoon or a curd ladle, scoop the curds out of the whey and into a cheesecloth-lined colander set over a large bowl. Drain the curds for 5 minutes.You can do the next step with either water or whey. Heat the liquid to 170ºF. When at that temperature, deposit the drained curds into the hot liquid to sit until the internal temperature of the curds reaches 135ºF. Then, remove the curds from the hot liquid, add salt, then stretch/fold the cheese to make it elastic and shiny. Don't overwork the cheese at this point. Repeat the stretching/folding 5-10 times. Then, form a ball of your finished cheese. You can put this into a bowl with some salted whey to cool in the refrigerator. Dough -4 cups all purpose or bread flour1 teaspoon sugar1 tablespoon dry-active yeast2 teaspoons salt1.5 cups of water at 110ºF, plus another quarter cup in case it needs added2 tablespoons of olive oilCombine the dry ingredients in your stand mixer and mix with the dough hook. Add the warm water and olive oil. Because we are using warm water and adding sugar to the dough, we can skip activating the yeast separately. Mix on low until the dough comes together in a sticky ball. If the dough is too dry, add the extra water a tablespoon at a time. Once it forms a ball, knead for 8 minutes. Turn the dough out and form into a ball. Place the dough ball in an oiled bowl, cover with Saran Wrap, and allow to rise at room temperature for an hour or until it doubles in size. At that point, you can either punch the dough down, divide into two halves, and allow it to rest for 15 minutes before making your pizza, or you can punch it down, form it into a ball, and store in an oiled bowl in the fridge overnight. This makes two 14-16 inch pizzas, depending on thickness.

Imgur albumSpecial ingredients - noneSpecial equipment - Double boilerChocolate Lava Cake1 stick unsalted butter6 ounces bittersweet chocolate2 eggs2 egg yolks1/4 cup sugar1/2 teaspoon salt2 tablespoons flourStart by greasing 4 ramekins or 4 wells of a large muffin pan. Lightly dust with flour after.Combine butter and chocolate in a double boiler and bring the water to a simmer. With a silicone spatula, gently stir the butter and chocolate together until smooth and consistent. Remove from heat while you prepare the rest of the batter.In a mixing bowl, combine the eggs, egg yolks, sugar, and salt. Mix with a hand mixer until foamy, pale yellow, and consistent with no streaks. Pour the chocolate/butter mixture into the egg mixture and add the flour. Quickly mix until uniformly distributed. Preheat oven to 450ºF.Spoon the batter equally into 4 baking vessels, be they ramekins or a muffin tin. Place the vessel on a baking sheet. Bake for 12 minutes. After 12 minutes, remove from the oven and allow to rest for one minute. As the cakes cool and deflate slightly, they will pull away from the walls of the baking vessel. You can run a knife between the cake and the muffin tin/ramekin. Place a cutting board over the cakes and invert everything in a smooth, deliberate motion. With a wooden spoon or mallet, gently thump the bottom of each vessel to free the cake. Lift the vessel away from the cutting board to (hopefully) reveal 4 cleanly separated cakes. Serve immediately while the center is still hot and viscous. If you'd like, dust the tops of each cake with cocoa powder or confectioner's sugar or top with whipped cream.

Imgur albumSpecial ingredients - noneSpecial equipment - Stand mixer pasta attachmentHand-cranked pasta rollerStandalone pasta machineRicotta -4 cups whole milk2 cups heavy cream1 teaspoon salt3 tablespoons vinegarCombine the milk and cream in a large pot, turn heat up to medium/medium-high, add salt, and whisk continuously until the liquid comes to a boil. At that point, remove from heat and whisk in the vinegar. Stir to combine and then allow to sit for 1-3 minutes while the milk separates into solids and liquid. Set a colander over a large pot or bowl (big enough to hold all of the liquid from the pot you just heated). Layer two sheets of cheese cloth in the colander and gently pour the contents from the hot pot into the colander. Allow this to drain for 30 minutes at room temperature. Once drained, lift the cheese cloth out of the colander and turn the accumulated ricotta out into a mixing bowl. Refrigerate for 2 hours or until ready to use. Add to the ricotta black pepper to taste, 1/4 cup grated parmesan, and a handful of finely chopped parsley and oregano. Pasta - 4 cups of flour. I used 2 cups all-purpose, 1 cup semolina, and 1 cup 00 pizza dough flour. 6 whole eggs3 tablespoon olive oil1 tablespoon saltWhisk together the salt and flour. In a large mixing bowl (or your countertop), mound up the flour and create a wide well in the center. Into the well, pour your eggs and olive oil. With a fork, whisk the eggs and, as the mixture thickens as it accumulates flour, add flour from the walls of your well until it has all come together in a yellow dough. Turn the dough out onto a floured surface and hand-knead for 8-10 minutes. Roll into a ball, wrap with Saran Wrap, and allow to sit at room temperature for 30 minutes. Divide the dough into manageable portions. Roll flat into a long oval with a rolling pin. Pass the dough through the roller on setting 1 several times, folding and doubling the thickness after each pass. Then, progress through the settings 2-6 with two passes, each. This will get your dough to the thickness we want for both the ravioli and the fettuccini. If making fettuccini, pass the sheets of dough through the wide noodle cutter, dust with flour, and spread out on a parchment-lined baking sheet.For the ravioli, create an even number of long sheets of dough. Place a heaping tablespoon of the cheese mixture approximately 2” apart. Lay another sheet of dough over the top and with your fingers, press out any air around the cheese mixture. Use a cookie cutter to press the sheets of dough together and cut the individual ravioli out of the greater dough structure.Fresh pasta should be boiled for 2-3 minutes. Then, transfer from the water to the sauce. For the ravioli, I melted butter with garlic and herbs. The ravioli went into the butter for a moment, tossed around, and then got plated.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - NonePie Crust -3 Tablespoons cold water1.5 teaspoons apple cider vinegar.5 cup ice.5 cup cold unsalted butter1.25 cups all-purpose flour1.5 teaspoons sugar.5 teaspoon kosher saltCombine the water, apple cider vinegar, and ice and set aside. Combine the flour, sugar, and salt and start your mixer on medium-low with the paddle attachment. Cut your butter into small cubes and then dump all of it into the flour mixture at once while the paddle is running. Allow that to mix for 5 minutes. It will become akin to wet sand. At that point, add 4 tablespoons of the water/vinegar mixture and allow to mix for an additional 3 minutes. If the dough doesn't come together into a solid mass, add more liquid a tablespoon at a time until it does. Turn the dough out and form into a ball. Wrap tightly with Saran Wrap and refrigerate for an hour. Unwrap the dough and place on a floured surface. Roll it out until it's an inch or so larger than the pie pan you'll be using. Flour your rolling pin and roll the dough onto the pin and then unroll it onto the pie pan. Use your fingers to press the dough into the form of the pan. Return to the refrigerator for an hour. During that time, pre-heat the oven to 350ºF.Once your crust is chilled, remove it from the refrigerator and into the oven for 35 minutes. This will pre-bake the crust and it will appear the color of a sugar cookie. After 35 minutes, remove from the oven and allow to cool while you make the filling.Chocolate filling -.75 cups unsalted butter, cut into 1 tablespoon pats3 ounces 60% dark chocolate1.5 cups sugar3 eggs2 tablespoons cocoa powder1 teaspoon vanilla extract.5 teaspoon saltIn a double boiler, combine the butter and dark chocolate. With a silicone spatula, slowly mix until everything has melted and combined. Remove the insert and set aside to cool to above room temperature. In a mixing bowl, combine the sugar, eggs, cocoa powder, vanilla, and salt. Whisk these together until smooth and evenly incorporated. Slowly drizzle the chocolate/butter mixture into the egg mixture and whisk together. The result will be a reddish-brown brownie batter mixture. Pour the chocolate filling into the prepared pie crust. It will fill it to a shallow level. When you bake it, it will rise like a soufflé and then fall once removed from heat. Bake the pie in a 350ºF oven for 50 minutes. At that point, give it a light shake. If the center seems too soft, let it bake for another 5-10 minutes. The pie will be soft, but solid when finished. Remove from the oven and allow to cool for 2 hours. This will ensure it stays together when sliced and served.

Imgur AlbumSpecial equipment - Stand mixerSpecial ingredients - NoneI normally don't just copy and paste recipes, but I'll do so here since the New York Times' paywall is unpredictable. This recipe is by Claire Saffitz and it appears here: New York Times Croissants RecipeBy Claire SaffitzYIELD 8 croissantsTIME 24 hours, largely unattendedThis recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.) Featured in: How To Make Stunning Croissants At Home. INGREDIENTSFOR THE DÉTREMPE (DOUGH):4 ⅔ cups/605 grams all-purpose or bread flour, plus more for dusting⅓ cup/66 grams granulated sugar1 tablespoon plus 1/2 teaspoon/12 grams kosher salt2 ¼ teaspoons/7 grams active dry yeast¾ cup plus 2 tablespoons/214 grams water, at room temperature½ cup/120 grams whole milk, at room temperature¼ cup/57 grams unsalted butter, cut into 1/2-inch pieces, chilledFOR THE BUTTER BLOCK AND ASSEMBLY:1 ½ cups/340 grams unsalted European or European-style butter (3 sticks), chilled All-purpose flour, for rolling1 large egg yolk1 tablespoon heavy creamAdd to Your Grocery ListIngredient Substitution GuidePREPARATIONTwenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes.Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes.Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a “+.” (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12.As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. (Don't worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you're wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator.Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side.Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes.Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface.You're going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two.Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don't need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically.Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, 1/4-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it's not sticking to the surface, and try your best to maintain straight, parallel sides. (It's OK if the shorter sides round a bit — you're going to trim them.)Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn't fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed.Dust any flour off the dough's surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a “book,” that's four layers thick. This is a “double turn,” and it has now quadrupled the number of layers of butter inside the dough.Wrap the book tightly in the reserved plastic. If it is thicker than about 1 1/2 inches, or if it's lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour.Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour.Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a “simple turn,” tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants, see recipes.Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.) .As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that's exactly 16 inches long, then cut into four 4-by-14-inch rectangles.Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length.Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you're working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand.Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as they proof: They're very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal.Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough.Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.TipCroissants are best within an hour or two of baking. After that, revive the croissants by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature.

Imgur AlbumSpecial Ingredients: Fly By Jing crispy chili sauceSpecial Equipment: NoneGerman Potato Salad3 cups of yellow potatoes cut into 1” cubes, skin-on3-4 slices of bacon, diced1-2 small yellow onions, diced1/8th cup white vinegar1/8th cup apple cider vinegar2 tablespoons honeySalt and peper to tasteParsley to garnishBoil the potatoes for approximately 15 minutes until tender, but still firm. Strain and reserve in a mixing bowl. Keep warm or at room temperature.Cook the bacon on medium-high until browned and fat rendered. Spoon that into the bowl with the potatoes, reserving the fat in the pan. Cook the diced onion in the bacon grease on medium-high heat until sweated and translucent. They may pick up a bit of brown color from the bacon grease, but you don't want to caramelize the onions. Those can be added to the mixing bowl with the potatoes and bacon. In a sauce pan, heat the vinegar to a simmer and whisk in the honey. This mixture can be poured over the potatoes and other ingredients. Fold those ingredients together and turn out into a serving bowl. Garnish with parsley. Serve warm or room temperature.Traditional Mayo Potato salad3 cups white potatoes, peeled, diced into 3/4” cubes1 tablespoon apple cider vinegar1/4 cup mayo1 tablespoon yellow mustard1/4 cup diced red onion1/4 cup chopped celery3 hard boiled eggs, choppedSalt and pepper to taste1 teaspoon celery seed1 teaspoon paprikaBoil the potatoes for 15-20 minutes until tender and delicate. Strain and chill. Dash the vinegar over the undressed potatoes and gently toss to incorporate.Combine mustard, mayo, and chopped vegetables and eggs. Fold together with the potatoes and season with salt, pepper, and celery seed. Turn out into a serving bowl and sprinkle with paprika. Cover and refrigerate to serve chilled. Asian Potato Salad3 cups white potatoes, peeled, diced into 3/4” cubes1/2 cup homemade mayo (see below)1/4 cup kimchi1/4 cup diced red onion1/8th cup chopped celery leaves or celery3-4 radishes, sliced1 cucumber, cut into sticks1 carrot, peeled and cut into sticks2 tablespoons soy sauce1 tablespoon crispy chili oil (Fly By Jing)Sesame seeds to garnishBoil the potatoes for 15-20 minutes, drain, and chill. Combine the mayo with soy sauce and add to the chilled potatoes.Add the chopped vegetables, kimchi, and a tablespoon of sesame seeds and fold together.Turn out into a serving bowl and sprinkle the top with sesame seeds. Drizzle the chili oil over the top, cover, and refrigerate to serve chilled. Mayo Recipe1 egg yolk (I used a duck yolk)1 tablespoon rice wine vinegarJust shy of 1 cup of neutral oil, such as vegetable or avocado. 1 tablespoon or so of sesame oil1 tablespoon brown mustard1/8th teaspoon saltCombine the salt, egg yolk, vinegar, and mustard. Beat with a hand mixer until smooth. Trickle in the neutral oil a few drops at a time while beating on medium-high/high. Once you have a fluffy, silky mayonnaise, finish with the sesame oil.

Imgur albumSpecial Ingredients - PartridgeSpecial Equipment - NonePoached pears -2 cups red wine4-6 firm pears, peeled1 cinnamon stick6 allspice berries1 nutmeg nut6 cardamom pods4-6 clovesThe zest and juice of 1 orange (or two if you don't have any dried orange slices)3 dried orange slices2 tablespoons honeyAdd all the ingredients, sans the pears, in a pot and bring to a boil and dissolve the honey. Reduce to a simmer and add the pears to the liquid. Cover and simmer for 30 minutes, occasionally turning the pears so they get evenly stained by the wine. After 30 minutes, remove the pears from the liquid to cool. Strain out the solid bits from the wine sauce and return to the heat and bring to a simmer. Reduce the sauce by half and add 2 tablespoons of butter. This can be spooned over the pears when served. Butternut squash puree -Peel the squash, cut in half, and remove the seeds and pulp. Put 2 tablespoons of butter in the cavity, wrap the squash with foil, and roast in a 325ºF oven for 2 hours. Remove from oven and open the foil to allow it to cool. Puree with a hand mixer and put the puree into a sauce pan on medium heat. Add 2-3 tablespoons of maple syrup and whisk to incorporate. Walnuts and cranberries -In a small skillet, bring 2 tablespoons of butter to foaming. Add a handful each of walnuts and dried cranberries and toss to coat in the butter. Add a half teaspoon of chili powder and a tablespoon of maple syrup, sorghum syrup, or brown sugar. Cook until brown, soft, and sticky. Keep on low heat to prevent them from sticking too aggressively to the pan before serving. Broccoli trees - slice a head of broccoli length-wise from the canopy to the trunk to make segments about a half inch in thickness. Place them on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes in a 400ºF oven, or until singed and brown along the edges. Poultry- season a whole chicken with olive oil, salt, and pepper and dot the skin with butter. Roast uncovered for 3 hours at 325ºF. In the last half hour, increase the temperature to 400ºF to crisp the skin and to get the oven up to temperature for the broccoli, which will go in after the chicken is done. When the chicken is lightly browned and the internal temperature has reached at least 165ºF, remove it from the oven and put the lid on. This will stay piping hot for at least 45 minutes, which is enough time to prepare the other components of the dish.

Imgur albumSpecial Equipment - Tagine Special Ingredients - Red Stag Stew Meat2 pounds venison, cut into 1 inch cubes3 tablespoons olive oil2 teaspoons paprika1 teaspoon ground cinnamon1 teaspoon kosher salt¾ teaspoon garlic powder¾ teaspoon ground coriander½ teaspoon ground cumin½ teaspoon ground cardamom½ teaspoon ground ginger¼ teaspoon ground turmeric¼ teaspoon cayenne pepper¼ teaspoon ground cloves1 pinch saffron or 2 tablespoons of rose buds2 medium onions, cut into 1-inch cubes5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips1 tablespoon freshly grated ginger1 lemon, zested3 tablespoons of chicken stock1 tablespoon tomato paste1 tablespoon honey1 tablespoon arrowroot powder or corn starchToss the meat with olive oil in a large mixing bowl. Combine the dry spices (paprika, cinnamon, salt, garlic, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, saffron, arrowroot powder, lemon zest, tomato paste) and then toss the meat in the spice mixture until it's completely covered. Either refrigerate this for 8 hours (or overnight) to marinate or vacuum seal the meat and refrigerate for 2 hours. In a large, heavy-bottomed pot, brown the meat on high heat for 5 minutes. In the base of the tagine, add a few tablespoons of olive oil. Cut the carrots into thirds and lay them in the bottom. Add 1 tablespoon of honey and then spoon the browned meat and all of the juices on top of the carrots. You can add the cubed onions at this point as well. Add the grated fresh ginger to the top of the meat. Put the tagine lid on and then put into a 350ºF oven for an hour. After an hour, reduce the heat to 300ºF and allow to cook for an additional 2 hours. Alternatively, you can do 300ºF for 4-6 hours for more of a pot-roast consistency. Once the cooking time has elapsed, remove the tagine from the oven and allow to rest on a trivet for 30 minutes before serving. Serve atop a bed of couscous, rice, or quinoa.

Imgur AlbumSpecial Ingredients - MirinSpecial Equipment - Stand MixerSteamer basketBeef/Marinade 1 large pear or 2 small pears, peeled, cored, and cut into cubes.5 yellow onion, diced1 knob of ginger, peeled4 cloves of garlic1.5 cups soy sauce1 cup of brown sugar.5 cups mirin1 tablespoon chili flakes2.5 lbs of thinly sliced short rib or thinly sliced striploinIn a blender, blend all of the ingredients except for the beef. In a dish big enough to hold everything, pour some of the marinade into the bottom and then put down one layer of beef. Pour in more marinade, and add another layer of beef. Do this until all of the beef is in the marinade. Cover with Saran Wrap and refrigerate for 8-24 hours. After marinating, remove each strip of beef, and wipe the excess marinade off with your fingers. Sear in a very hot cast iron pan for 2 minutes on each side. Work in shifts to avoid overcrowding the pan. Garnish with sliced scallions. Buns4.25 cups of all-purpose flour1.5 tablespoons sugar1 teaspoon dry-active yeast.25 cup whole milk1 tablespoon of avocado oil1 tablespoon rice vinegar1 teaspoon baking powder.75 cups cold waterIn a bowl, add the yeast to 2 tablespoons warm water and a pinch of sugar to activate. In the bowl of your stand mixer, combine all of the other ingredients EXCEPT for the baking powder. Once the yeast has begun to foam, add it to the other ingredients and mix with the dough hook attachment for 12 minutes. Transfer the dough ball to an oiled mixing bowl, cover with Saran Wrap, and allow to rise for 2 hours. Turn the dough ball out onto the counter and flatten it out. Sprinkle the baking powder over the surface of the dough, roll it up into a ball, and return to the stand mixer to knead with the dough hook for 5 minutes. Roll the finished dough ball out into a long sausage-shape and cut into 1.5 inch segments. Roll each segment in your hand to form a ball. On a sheet of parchment paper, flatten each ball into an oval with your hand and roll it out to approximately .25 inch thickness. Brush with oil and then fold in half on a chopstick or bamboo skewer. Accumulate these on a baking sheet lined with parchment paper, cover with a moist towel, and allow to rise for 1 hour. Prepare your steaming station. I used a wok with a steamer basket and a lid from a similarly-sized pot. Get the water to a rolling boil and then steam as many buns as you can in a single layer for 8 minutes. Because you oiled the top before folding them over, they'll open up easily without sticking. Ginger-Garlic Aioli 1 cup mayonnaise1 tablespoon rice vinegar.5 teaspoon ground ginger1-2 cloves of garlic, minced.5 teaspoon sesame oil.5 teaspoon mirin.5 teaspoon saltWhisk these together in a small bowl and refrigerate until you use it. CucumbersThinly slice 2-3 cucumbers and toss in a bowl with 1 tablespoon salt and 1 tablespoon sugar. Let those rest, refrigerated, for 3 hours. Drain the accumulated liquid in the bowl and then rinse with cold water. Carrots2 carrots cut into matchsticks2 cups apple cider vinegar.5 cup sugar2 tablespoon salt1 teaspoon chili flakes1 star anise podMix the vinegar and dry ingredients in a sauce pan and bring to a boil. Whisk until all of the sugar and salt dissolves and then remove from heat. Pour the pickling liquid through a sieve into a bowl containing the carrots. Allow to cool to room temperature before using. These can also be kept in a canning jar with the brine.

Imgur albumSpecial Equipment - Ninja Nutri-BlenderSpecial Ingredients - Optimum Nutrition Gold Standard Whey Protein IsolateIngredients - This is a bit different this week because once you get beyond the protein powder and the liquid, you can pretty much add whatever you want to this. This is just the list of what's in this particular bowl, as well as the calorie count and protein content. 2 cups of milk 298 calories, 16 grams protein2 scoops of whey protein powder 232 calories, 48 grams protein1/2 cup peanut butter 760 calories, 32 grams protein3 tablespoons hemp seeds 180 calories, 10 grams protein2/3 cup protein granola 270 calories, 13 grams protein3 blackberries 20 calories1/4 cup blueberries 20 calories5 raspberries 20 calories1/2 banana 53 calories1/2 green apple 43 calories1 teaspoon honey 21 calories1.5 cups frozen blueberries 120 calories1 homemade Reese's cup 50 calories1 teaspoon strawberry jelly 30 calories1/2 kiwi 21 caloriesTotal: 2138 calories, 119 grams proteinAnd to reiterate, put your bowl in the freezer a half hour before you make this and it will be at least 13.8% better than if you don't.

Imgur albumSpecial ingredients - curing salt #1Special equipment - silicone molds, terrine panRecipe - 1 pig head, split1 tablespoon peppercorns1 tablespoon fennel seed1 allspice berry3 cloves1 bay leaf1 lbs kosher salt12 oz sugar2 gallons water2 teaspoons curing salt #1Garnish - 1 tablespoon fennel seed2 teaspoons chili flakes1 teaspoon black pepper1/8 teaspoon nutmeg or maceZest and juice of 1 lemon1/4 cup dry white wine1/4 cup chopped parsleyMix the ingredients from the top section of the recipe to make the brine. Submerge the head in the brine and refrigerate for 12-24 hours. After brining, remove the head from the brine. Discard the brine. Place the head in a large pot and fill with fresh water until covered. Bring this pot to a boil, then reduce the heat to medium-high. Simmer on medium high for 3-4 hours.Allow the head to cool in the broth until it can be handled.Remove the head from the broth and remove as much meat from the head as you can. Trim away the bulk of the fat. Skim the foam and impurities from the surface of the broth. Strain the broth through cheesecloth to remove the majority of the solids. Bring the broth to a boil and reduce the volume by half. Zest and juice one lemon, chop the parsley, and measure out the garnish herbs and spices. Combine all of the garnish ingredients with the cooled head meat and toss by hand to evenly distribute. Ladle enough of the broth into the mold to cover the bottom. Pack the rest of the meat into the mold and ladle in enough broth to fill in any gaps. Refrigerate for at least 4 hours to set the gelatin. Serve with crackers, thinly sliced onion, and brown mustard.

Imgur albumSpecial equipment - Mortar and pestleImmersion BlenderSpecial ingredients - Garam MasalaCashew butterCashew butter chicken - 1/4 cup plain Greek yogurt6 cloves of garlic2 tablespoons grated ginger1.5 tablespoons garam masala1 teaspoon (or less) cayenne pepper1 teaspoon salt6-8 boneless, skinless chicken thighs, cut into bite-size pieces2 tablespoons olive oil2 tablespoons butter or ghee3 shallots, finely diced1 teaspoon cumin1/2 teaspoon turmeric1/2 teaspoon cinnamon1/2 teaspoon cardamom1/2 teaspoon black pepper2 tablespoons tomato paste1 can of coconut milk1/3 cup of cashew butter1 handful of toasted cashews1 handful of chopped cilantroPair with steamed rice and/or naanNotice “naan” in the line above is a link to my naan and pita recipe from last year.Start by mixing together the cubed chicken thighs with the greek yogurt, half the grated ginger, half the sliced garlic, 2 teaspoons of garam masala, half of the cayenne, and the salt. Let that rest in the fridge for at least 5 minutes, but really, until you are ready to start cooking.Heat a large pan on medium-high heat, add your olive oil and allow it to get hot enough to shimmer, and then add your marinated chicken to the pan. Turn the chicken often, cooking for 6-7 minutes. It won't cook completely, but it should brown enough so that the chicken doesn't appear raw from the outside. Once that time has passed, add half the butter to the pan, and toss the chicken to coat each piece in butter. Remove the chicken from the pan. We'll add that back in later to finish cooking. In your hot, dirty pan, add the diced shallot and cook on medium-high for 5 minutes. Add the rest of the butter, garlic, ginger, and all of the dry spices. Stir these ingredients so they are evenly distributed and let them cook together for 5 minutes. Add the tomato paste and stir to incorporate. Add 1/4 cup of water to dilute the ingredients in the pan and reduce the heat to low. Add the coconut milk and cashew butter and stir until you have a smooth, even consistency and color. With a spatula, make sure to scrape the fond off the bottom of the pan and incorporate it into the sauce. Increase the heat to medium and bring the sauce to a light simmer. Return the chicken to the pan and stir so it is all coated in the sauce. Simmer on medium for 10 minutes. The sauce will thicken as the ingredients marry and the chicken will finish cooking. While that's finishing up, toast the cashews in a small pan to bring out the flavor and give it a nice color. Roughly chop your cilantro. To serve, make a ball of white rice in the center of a bowl and spoon the chicken and sauce over the rice. Garnish with the toasted cashews and chopped cilantro. Serve with warm naan bread.

Imgur albumSpecial ingredients - noneSpecial equipment - noneBeans - 1lbs dry beans or 2 cans of cannellini beans4 strips bacon1 diced yellow onion2 diced carrots2 stalks of celery, diced1 head of garlic, diced1 teaspoon cayenne pepper1 cup red wine1.5 cups tomato paste1.5 cups chicken stock1 tablespoons chopped tarragon1 tablespoon dry sage1 small bag of pork rinds, powdered in a blender2 tablespoons bacon grease/lard/butterCut the bacon into lardons. Cook the bacon in an enameled cast iron dutch oven until they've rendered their fat and started to brown. Add the onion, carrot, celery, garlic, cayenne, tarragon, and sage. Stir to incorporate and cook on medium-high for 10-15 minutes until the vegetables are soft and translucent.Add the tomato paste, red wine, and chicken stock. Stir to incorporate and bring to a simmer. Add the beans and “top up” the sauce with the bean liquid so that everything is submerged. Move the dutch oven, uncovered, to a 300ºF oven for an hour. Heat the bacon grease in a pan and stir in the pork rinds to make the crumble. Sprinkle this over the beans and return to the oven for 15 minutes. Allow to rest for 10 minutes on the counter before serving. Sweet ‘n sour chicken - 4 tablespoons olive oil8 chicken drum sticksSalt and pepper to taste1 cubed butternut squash2 red onions, cut into wedges3 cloves of garlic, crushed and chopped2/3 cup red wine vinegar1/2 cup orange juice (or the juice of two oranges)1/2 cup chicken stock1/4 cup pine nuts1 handful of fresh parsleyHeat half of the olive oil on medium-high heat in a deep pan. Working in shifts, brown the outsides of the chicken legs and season liberally with salt and pepper. Once browned (4-6 minutes of cook time), move the legs to a platter and leave the pan dirty. Add the remaining olive oil and add the squash and onion. Toss those around and cook until you see some steam coming out of the pan (2-4 minutes). Stir in the chopped garlic and allow to cook for another 4 minutes. Add the vinegar, orange juice, and chicken stock. Bring the pot to a simmer and then lay the chicken legs on top of the vegetables. Cover the pan, reduce the heat to medium-low, and allow to simmer for an hour. After an hour, remove the chicken legs and lay them on the serving platter. Chop the parsley and toast the pine nuts. Fold both into the sauce/vegetables. Spoon the sauce and vegetables over the chicken legs and serve.

Imgur albumSpecial ingredients: NoneSpecial equipment: NoneDuck1 whole duck, chilled in the refrigerator uncovered, at least 24 hours2 tablespoons Chinese Five Spice3 tablespoons soy sauce2 tablespoons honey1 bunch scallions1 orange1 bunch of fresh parsley, choppedSet the chilled duck on a rack over a pot of water. Mix 1 tablespoon of five spice with 2 tablespoons of soy sauce. Brush this marinade all over the duck.Boil the water in the pot for 1-1.5 hours. Leave the duck uncovered. It will be in the column of hot steam rising out of the pot. Preheat the oven to 375ºF. After steaming, price the skin all over (I use one of those corn skewers). Put the duck on a rack in a roasting pan and put into the oven, uncovered, for 30 minutes. After 30 minutes, remove the duck from the oven. Increase the oven temperature to 500ºF. Mix together the remaining soy sauce and the honey, and brush the duck all over with that mixture. Return to the 500ºF oven until dark mahogany and crispy (between 5-15 minutes). Check it at 5 minutes and then every 2 minutes after that. When done, remove from the oven and allow to rest for 30 minutes prior to serving. Garnish with sliced orange, chopped parsley, and chopped scallions. Salad1 seedless cucumber, sliced3-4 carrots, shredded/gratedJuice of 1-2 limes1 red bell pepper, sliced2-3 scallions, chopped.5 teaspoon chili flakes1 teaspoon grated ginger2 cloves chopped garlic1 tablespoon honey1 tablespoon sesame oil3 tablespoons soy sauce1 handful of chopped cashewsMix together the soy sauce, honey, sesame oil, lime juice, chili flakes, scallions, ginger, and garlic for the dressing. Toss together the vegetable and chopped cashews, pour the dressing over everything, and hand toss it to evenly distribute everything. “Thin” sauce3 tablespoons soy sauce1 tablespoon rice wine vinegar1 tablespoon honeyjuice from half an orange1 teaspoon grated ginger1-2 chopped scallions

Imgur AlbumSpecial Ingredients- NoneSpecial Equipment - Cast Iron PanBlackened Rub1 tablespoon paprika1 teaspoon ground cumin1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon dry mustard3/4 teaspoon salt1/8 teaspoon cayenne pepper1/4 teaspoon black pepper4 oz butter, melted and slightly warmWhisk together the dry seasonings. Dunk the fish into the warm butter and then coat with the dry rub. Once all of the proteins have been prepared in this way, heat a cast iron pan on high and melt 2 tablespoons of butter. Once the butter has frothed and started to brown, gently lay in the proteins, careful not to crowd the pan. Sear on high heat for 2 minutes, gently flip and sear for 2 minutes on the reverse. Remove to a separate pan and finish in the oven at 350ºF for 15 minutes or until internal temperature is 145º.Dirty Rice1lbs Sweet Italian sausage4 cups of cooked rice, preferably cooked in chicken stock2 cups chicken stock1 diced bell pepper1 diced yellow onion1 diced stalk of celery1/4 cup flour or 1/8 cup arrowroot powder3 bay leaves1 handful chopped parsley2 tablespoons chopped scallions1 tablespoon dried oregano2 teaspoons dried thyme2 teaspoons minced garlic1.5 teaspoons salt1 teaspoon chili powder1/2 teaspoon black pepper1/4 teaspoon cayenne pepperIn a large saute pan, begin cooking the sausage. Once it begins to brown, add the celery, bell pepper, and onion. Stir these together and allow to cook and release liquid. Once the vegetables have begun to sweat, add the bay leaves. A couple of minutes later, add the dry spices and stir to incorporate. Once the sausage is evenly browned, add the arrowroot powder and stir to incorporate. When the sausage is nearly done, add the 2 cups of chicken stock and bring to a simmer. Once the sauce thickens a bit, fold in the cooked rice, stir to incorporate, reduce heat and cover. After 5-10 minutes, the rice will have absorbed a lot of the excess liquid. Garnish with a handful of parsley and scallions.

Imgur albumSpecial Ingredients - Cacao powderRaw cashewsSpecial Equipment - Ice Cream MakerVitamix BlenderBrownie Recipe1.5 cups sweet potato puree2/3 cup maple syrup1/2 cup almond butter1 teaspoon vanilla extract1.5 tablespoon avocado oil1/2 cup cacao powder (or cocoa powder)1/4 teaspoon salt1 teaspoon baking powder2/3 cup oat flour1/2 cup chopped pecans1/4 cup dairy-free dark chocolate, choppedCombine the sweet potato puree, maple syrup, almond butter, vanilla, and avocado oil in a bowl and mix until smooth and consistent. Add the cacao powder, salt, and baking powder and stir to combine. Add the oat flour, half of the pecans, and half of the dark chocolate, and mix until you have a thick batter. Transfer the batter to a parchment lined, greased 8x8 baking pan. With a spatula, spread the batter to an even thickness on the bottom of the pan. Bake in a 350ºF oven for 30 minutes. Remove from oven when done and allow to cool completely. Run the blade of a knife or a spatula around the edge of the brownie to free it from the pan. Ice Cream Recipe3 cups raw cashews2 teaspoons vanilla extract1/2 cup maple syrup1/4 teaspoon salt1.5 cups of water (to be used when making the cream, not soaking the cashews)Soak the cashews in 3 cups of water for 4 hours (or overnight). Drain the cashews, discarding the cloudy water.Add the cashews to the blender along with the 1.5 cups of water, maple syrup, salt, and vanilla. Blend until you have the consistency of half and half, approximately 3 minutes. Pour the ice cream base into your prepared ice cream maker. Ours uses bowls that you keep in the freezer, but other models either have refrigeration onboard or require you to add ice and rock salt. 20 minutes later, the ice cream should be a bit firmer than soft serve.

Imgur albumSpecial ingredients - Special Equipment - Meat grinder attachmentFood processorMuffuletta recipe -3/4 cup olives (Kalamata or something similar)1/2 cup giardiniera1/4 cup roasted red peppers2 tablespoons flat-leaf parsley (fresh, not dried)1 tablespoon capers1 clove of garlic3 tablespoons olive oil1 tablespoon red wine vinegar1 muffuletta roll, ciabatta roll, or other large, soft bread~5oz thin-sliced soppressata~5oz capicola/coppa~5oz mortadella~5oz sliced provoloneIn a food processor, combine the olives, giardiniera, red peppers, parsley, capers, olive oil, vinegar, and garlic. You'll probably want to chop the clove of garlic so it distributes evenly. Pulse until the consistency is that of chunky salsa. Don't over-pulse because you don't want it to turn into a paste.Cut your roll in half like a burger bun. Spoon the tapenade mixture on both halves, pressing it down so it adheres to the bread. Lay the cured meats onto the bun in single layers - 1 layer of soppressata, one layer of coppa, one layer of mortadella, and then a layer of provolone. Repeat a second time to build up the internal structure of the sandwich. Carefully apply the top of the sandwich so that the tapenade doesn't fall off or out of the sandwich. Ideally, you'll want to wrap the sandwich in plastic wrap, foil, or parchment and allow it to rest for an hour in the refrigerator. This will allow the tapenade to penetrate the bread and some of those flavors to permeate the layers of meat and cheese. To serve, cut into at least 4 wedges, exposing the layers and making reasonable portions. Bread Recipe -1 cup warm water1 tablespoon dry-active yeast1 tablespoon sugar3 cups all-purpose flour2 teaspoons salt2 tablespoons olive oil1 teaspoon sesame seedsCombine the water, yeast, and sugar and allow the yeast to wake up and get foamy. Combine the flour, salt, and olive oil in a stand-mixer bowl with the bread hook attachment. Add the water/yeast mixture and knead on low for 10 minutes. The dough will be very dense, but relatively soft. Allow the dough to rise for 2 hours, punch it down, form it into a flat, circular loaf, and put it on a lightly oiled baking sheet. Cover with a moist towel or plastic wrap and allow to rise for an hour. Preheat the oven to 425ºF. Brush the surface with water and sprinkle the sesame seeds on the surface. Lightly press the seeds into the dough so they stick. Bake, uncovered, for 10 minutes. Reduce oven temperature to 375 and allow to bake for an additional 25-35 minutes, until golden and hollow-sounding when tapped. Allow to cool completely on a wire rack before slicing in half. Mortadella Recipe - Refer back to episode 8 (Hot dogs) for additional information on the technique for making emulsified sausages. 1lbs pork shoulder2 tablespoons red wine1/2 teaspoon granulated garlic1.5 tablespoons kosher salt1/2 teaspoon curing salt #1 (sodium nitrite)12 ounces pork fat (fat back or belly fat)10 ounces ice water1.5 teaspoons white pepper1 teaspoon nutmeg1 teaspoon ground coriander4-5 ground bay leaves1/2 cup nonfat dry milk powderYou want to make sure everything remains cold throughout the process so that you have a higher probability of success with the emulsion. Cut the pork shoulder and the pork fat into small cubes and grind through the medium die. Quickly change out the medium die for the fine die and pass the meat and fat mixture through the grinder a second time. Add the wine, salt, curing salt, pepper, nutmeg, coriander, bay leaf powder and nonfat dry milk powder to the ground pork and fat. Using the paddle attachment, mix until evenly incorporated and the farce is sticky and dense. You'll likely have to work in batches, so spoon half of this mixture into the bowl of the food processor. Add half of the ice water and run the food processor until you have a smooth, consistent "pudding." Remove that to a cold mixing bowl and repeat with the remaining farce. Combine the two batches and quickly whip them together with a spoon. If you were making a cased sausage, you'd stuff this mixture into a large-format natural or synthetic casing, poach in 170ºF water until the internal temperature reads 150º, and then transfer to an ice bath to stop the cooking and cool the mortadella rapidly. However, for this preparation, I spooned the farce into a loaf pan and gently laid that into a roasting pan half filled with hot water. Cover the loaf pan with aluminum foil and bake in a 250ºF oven until the farce reaches 150ºF. For the final 5º of cooking, you can remove the foil to allow moisture to escape. Transfer the loaf pan to a bowl of ice water to rapidly chill the farce. Gently free the loaf from the pan with a spatula and slice as thinly as possible with a knife.

Imgur albumSpecial Ingredients - NoneSpecial Equipment - Springform PanChicken and apple fricassee3 boneless, skinless chicken breasts, cut horizontally in halfSalt and pepper1/2 cup all-purpose flour2 tablespoons butter2 tablespoons olive oil2 firm, tart apples (gala, fuji, etc.) sliced into wedges, core removed, skin on1 diced yellow onion1 teaspoon dried thyme3/4 cup apple cider3/4 cup chicken broth3/4 cup heavy cream1 tablespoon apple cider vinegar1 tablespoon chopped chivesPrep your ingredients beforehand so you don't have to rush to get the next step ready. Salt and pepper the chicken breast and dredge it in flour. Slice the apples and remove the core. In a sauté pan, heat 1 tablespoon of butter and 1 tablespoon of oil on medium-high heat until the butter gets foamy. Cook the apples for 8-10 minutes, flipping occasionally, until brown and slightly soft. Remove these from the pan until later. To the dirty pan, add the other tablespoon of butter and oil. Add the chicken breasts and cook on medium-high for about 3 minutes per side. This will brown the outside nicely, but the chicken will be less than half cooked. Remove the chicken and keep on a plate to be added back later. Your pan will be nice and dirty at this point. Add the diced onions and season liberally with salt and pepper. Add the thyme and cook for 5 minutes on medium heat until the onions are translucent and soft. Add the chicken stock and cider to the pan of onions, increase the temperature to high, and boil until it has reduced by half. This will likely only take about 5 minutes. Reduce the heat to medium and add the cream. Let this come up to a simmer and cook for 4-5 minutes. Return the chicken to the sauce, giving each piece some space. The chicken should not be submerged in sauce. It should come up about halfway on the meat. Keeping the stove on medium heat, simmer the chicken in the sauce for 10 minutes. During this time, add the tablespoon of vinegar to your cooked apples. Once the chicken has cooked in the sauce, add the apples. You can let this all cook at just under a simmer for 15 minutes or so while you prepare sides or the apple cake recipe. When ready to serve, finely chop your chives and add to the pan. French Apple Cake1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 stick of butter, left to soften at room temperature2/3 cup granulated sugar2 eggs1 teaspoon vanilla extract3 tablespoons dark rum2-3 apples, cored, peeled, and diced into 1/4 inch cubesA bit of confectioner's sugar to dust the topPreheat the oven to 350ºF.Sift together the dry ingredients (flour, salt, baking powder)In a mixing bowl, beat the softened butter with a hand mixer and slowly add the granulated sugar. Beat for 3 minutes until smooth. Add the eggs, rum, and vanilla extract to the creamed butter and beat until smooth and pudding-like in consistency. Add the dry ingredients and beat until you have a smooth, but thick batter. Using a spoon or spatula, fold in the apple cubes so they are evenly-distributed in the batter. Grease the bottom and sides of a springform pan (9 inch). Scrape the batter into the pan and spread it evenly with a spatula. Sprinkle the top of the batter with about a tablespoon of granulated sugar so it creates a nice crust when baked. Bake for 40 minutes. When done, remove from the oven and allow to cool for 20 minutes on the counter. When you're ready to serve, dust the top with confectioner's sugar, run a knife around the edge of the cake, and release the sides of the pan to remove.

Imgur albumSpecial Equipment - Grain MillDistillation kitCheese press - I can't find the metal dutch-style press I have, so here's a wooden version. Special Ingredients - Cacao beansRecipe - Cake 1.75 cups all-purpose flour3/4 cups cocoa powder1.5 teaspoons baking powder1.5 teaspoons baking soda1 teaspoon salt2 cups white sugar2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup hot waterSift together the dry ingredients. In a separate bowl, mix the wet ingredients. Mix the wet into the dry and whisk until a thin, consistent batter is formed. Slowly drizzle in the hot water while whisking. Pour batter into a greased cake pan and bake at 350ºF for 35 minutes.Remove cake from oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely.Frosting4 oz softened butter2/3 cup cocoa powder3 cups powdered sugar2 tablespoons brewed espresso2 tablespoons milk1 teaspoon vanilla extractWith a hand mixer, beat the softened butter until smooth. Slowly add confectioner's sugar and beat until incorporated and smooth. Add cocoa powder and beat to incorporate. Add the milk, COLD espresso, and vanilla extract and beat until an even consistency is made. Spread the frosting on the cooled cake. Bingo bango.

Imgur albumSpecial Ingredients - Sorghum flourSorghum syrupSpecial Equipment - KitchenAid Grain Mill AttachmentRecipe - 1.5 cups sorghum flour2 tablespoons sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon vanilla extract4 tablespoons melted butter1 cup buttermilk2 eggs1/2 cup waterMix the dry ingredients together and then add the wet ingredients. Mix quickly with a fork until a loose batter forms. If using commercial sorghum flour, your batter may be a bit lumpy. This is fine. Just like regular pancakes, lumps are A-OK. In a large skillet or griddle, melt at least a tablespoon of butter until it foams and starts to brown. Ladle in about a half a cup of batter for each pancake. Reduce heat to medium and let that sit until the pancake firms up and starts to dry around the edge. Because sorghum doesn't contain gluten, you don't get the elasticity you get from wheat flour in the final product. Therefore, each pancake has to cook a bit longer so it holds together while flipping. Flip gently and allow for the same cook time on the other side.

Imgur albumSpecial Ingredients - NoneSpecial Equipment - None, but a hand mixer and a stand mixer would certainly help. If you are using whole oats, a grain mill will be needed. Cookie dough -1 cup softened unsalted butter3/4 cup dark brown sugar1/2 cup granulated sugar2 eggs1 teaspoon vanilla extract1.5 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon3 cups of oatmealCream filling -3/4 cup softened unsalted butter2.5 cups confectioner's sugar1 teaspoon vanilla extract1 tablespoon half and halfPreheat oven to 350ºF. Cream the butter and white sugar, beating for 3 minutes. Add the vanilla and eggs and beat to incorporate. Whisk together the dry ingredients - all purpose flour, baking soda, cinnamon, and salt. Add this mixture slowly to the butter mixture, beating on low to incorporate.Add the brown sugar and oatmeal and mix on low until it is uniform. Roll ball of dough about 3 tablespoons-worth and press them into cookie shapes. Put those on a parchment-lined baking sheet. Bake for 12 minutes. Remove from oven and allow to cool on the baking sheet for 5-10 minutes. Then, remove from the parchment to cool completely on wire racks. During this time, make the cream filling. Using a hand-mixer, beat the softened butter for the filling for a full 5 minutes to fluff it up and add volume. Slowly add the confectioner's sugar a bit at a time until it has all mixed into the butter. Beat this mixture on medium-high for another 5 minutes. Add the vanilla and milk and beat until smooth (about a minute or two). Using a spatula, spoon, or piping bag, apply the filling to a cookie, leaving about a half inch of room for smushing. Apply the “lids” and press gently together until the cream fills the space around the rim. That's it. Easy breezy.

Imgur albumSpecial Ingredients - NoneSpecial Equipment - None1 whole chicken, broken down into breasts, wings, legs, and thighs1.25 cups pickle juice3 tablespoons sugar1.5 cups buttermilk1/4 cup hot sauce2 cups all purpose flour1/4 cup corn starch2 quarts frying oil (vegetable, peanut, avocado)3 tablespoons of flour seasoning (mix together 1 tablespoon each of salt, pepper, garlic powder, onion powder, paprika, oregano, cayenne pepper and then use 3 tablespoons of this mixture)For the hot oil:3/4 cup of frying oil1/4 cup cayenne pepper1 tablespoon paprika1 tablespoon brown sugar2 teaspoons chili powder1 teaspoon garlic powder1 teaspoon saltWhisk the sugar into the pickle juice until it's dissolved. In a shallow container, arrange the chicken pieces in one layer and pour the pickle brine over the meat. Pepper the surface of the chicken, cover with Saran Wrap, and refrigerate overnight. Drain the pickle juice from the chicken.Mix hot sauce and buttermilk together in one container and the flour/cornstarch/dry seasonings in other container. Submerge the chicken in the buttermilk and then dredge in flour. Go back into the buttermilk and a second coating of dry ingredients. Let the chicken rest on a wire rack, refrigerated, for 1-3 hours after breading. Fry in oil at 325ºf for 10-12 minutes, working in small batches. Hold cooked chicken in a 250ºf oven while subsequent batches are frying. Once all of the chicken is cooked, allow the oil to cool for 15 minutes. Use 3/4 cup of the oil and stir the spices into it before brushing it onto the finished chicken. Serve on a soft white bread with cold pickles.

Imgur AlbumSpecial Equipment - NoneSpecial Ingredients - NoneCookbook LinkCarrots-12 carrots1/2 cup olive oil1 tablespoon honeySalt & Pepper to taste1 clove garlic1/4 cup chopped parsley1/8 cup chopped dill2 tablespoons fresh thyme leaves1/2 teaspoon crushed red pepper flakes4oz goat cheese (chèvre)1/4 cup pomegranate seeds or raspberry segmentsPreheat oven to 450ºFCoat carrots with olive oil and season with salt and pepper. Roast for 25 minutes.In a mixing bowl, combine chopped herbs, garlic, chili flakes, olive oil and honey. When the carrots are finished in the oven, crumble chèvre over them while hot and spoon the herb oil over the carrots. Garnish with the fruit pieces. Stuffed Squash-2 butternut squash1/4 cup heavy cream1/4 cup basil pesto1 teaspoon dried sage1 teaspoon thyme8oz frozen spinach, thawed and squeezed dry4 garlic cloves1/4 cup ricotta cheese1/2 teaspoon chili flakesSalt and Pepper to taste1 cup coarsely shredded fontinella cheesePreheat oven to 425ºF.Cut squash in half and clean the pulp and seeds. In a mixing bowl, combine the cream, pesto, herbs, spinach, ricotta, garlic, and pepper flakes. Salt and pepper to taste. Incorporate half of the shredded cheese. Fill the voids in the squash with the cheese and spinach mixture. Add the remaining shredded cheese and cover the whole dish with aluminum foil. Bake for 20 minutes.After 20 minutes, remove the foil and bake for an additional 20 minutes, until cheese is brown.

Imgur albumSpecial Ingredients - NoneSpecial Equipment - Chinese Take-Out BoxesRecipe Marinade:1 egg white, beaten2 tablespoons soy sauce2 tablespoons Shaoxing wine2 tablespoons vodka3 tablespoons arrowroot powder1/2 teaspoon baking sodaDry Breading:1/2 cup all-purpose flour1/2 cup arrowroot powder1/2 teaspoon baking powder1/2 teaspoon saltSauce:4 tablespoons sugar3 tablespoons chicken stock3 tablespoons soy sauce2 tablespoons Shaoxing wine2 tablespoons rice vinegar1 tablespoon arrowroot powder2 teaspoons avocado oil2 teaspoons minced garlic2 teaspoons minced ginger2 teaspoons minced scallions1 teaspoon sesame oil5-8 chili peppers, ideally dried arbolChicken:1-3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. Start by cutting your chicken and setting it aside.To make the marinade, beat together your foamy egg whites, soy sauce, wine, and vodka. Reserve half of this marinade for later. To the other half, add arrowroot powder and baking soda and whisk to combine. Add the chicken to this bowl, cover with Saran Wrap, and set aside. Heat avocado or peanut oil (approximately 1 quart) to 350ºF in a wok, dutch oven, or other frying vessel. As that is heating up, mix together flour, arrowroot powder, baking powder, and salt in a mixing bowl. Add the reserved marinade and mix into the dry ingredients with a fork.Bread the chicken pieces one at a time and gently set them into the oil. Fry-time should be 4-5 minutes before golden brown. Bread and fry the chicken in batches that doesn't overwhelm the oil. As the chicken finishes cooking, remove with a slotted spoon and put them onto a wire rack over a baking sheet. The chicken can be kept in a 250ºF oven while you finish the recipe. To make the sauce, combine sugar, chicken stock, soy sauce, wine, vinegar, arrowroot powder, and sesame oil in a bowl. In a wok or frying pan, add avocado oil and heat on medium-high. To the oil, add the minced garlic, ginger, scallions, and chili peppers. Stir-fry those until the onion and garlic start to turn lightly golden brown. Reduce heat to medium and gently add the sauce to the pan. Whisk vigorously to incorporate everything and bring to a simmer. The sauce will thicken quickly; about 2 minutes. Reduce heat to low and add the fried chicken pieces to the sauce. With a wooden spoon, fold the chicken into the sauce so that it is completely coated. Don't over-mix to avoid damaging the chicken. Serve with white rice, roasted broccoli, and garnished with fresh diced scallions, slices of garlic, and one of the chili peppers.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - NoneIngredients: 4 cups chicken stock1.5 cups whole milk1 cup heavy creamKernels from 5-6 ears of sweet corn4 slices of bacon, cut into 1/2” lardons1 large onion, diced1 carrot, chopped coarsely3 stalks of celery, chopped1lbs potatoes, chopped1 teaspoon (or less) cayenne2 tablespoons chopped chivesStart by cutting the kernels off the cobs and saving in a bowl in the fridge.Place the cobs in a pot of chicken stock and simmer, covered, for 1 hourIn a sauté pan, cook the bacon lardons until crisp. Remove to a bowl with a slotted spoon and keep until later.To the pan of bacon grease, add the onion, carrot, and celery. Cook until the onion is translucent and just starting to take on a golden color. Salt, pepper, and cayenne to taste. Add the chopped potatoes to the chicken/corn stock. Add the onion, celery, and carrot. Bring to a simmer.Add the milk and cream and gently bring that up to a simmer. Let the soup reduce by 1/2”-1” down the side of the pot.Add 75% of the fresh corn kernels to the soup. Stir to incorporate.Serve the soup garnished with crispy bacon lardons, fresh corn kernels, and chopped chive.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - KitchenAid Grain Mill AttachmentOatmeal Muffins -Preheat oven to 425ºF1 cup all-purpose flour1.5 cups oatmeal1.25 teaspoons baking powder3/4 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 cup whole milk1/3 cup avocado oil1/2 cup maple syrup2 eggsCombine the milk and oats and let stand for 10 minutes. Then, combine the rest of the ingredients and distribute evenly among 12 muffin paper liners. Bake at 425ºF for 7 minutes. Reduce oven temperature to 350ºF and continue baking for an additional 15 minutes.Zucchini Fritters-1 cup sour cream2 tablespoons chopped cilantro1/2 teaspoon ground cardamomThe zest and juice of one limeCombine these ingredients, mix until smooth, refrigerate until ready to serve.For the fritters, coarsely grate 1 large zucchini or 3 small ones. 2 shallots2 cloves of garlic, choppedZest of two limes1/2 cup flour2 eggs2.5 teaspoons ground coriander1/5 teaspoons ground cardamom4oz feta cheese, crumbled2 cups avocado oil, for fryingSalt and Pepper to tasteMix together all ingredients, saving the cheese separate from the batter. Pat a small wad of batter in the palm of one hand. Place a few studs of crumbled feta in the center and form a quenelle out of the batter in your palm. With the oil heated to 300ºF, gently fry each fritter for 10-12 minutes until golden brown.Croque Madame-6 ounces butter2 tablespoons flour1 cup whole milk1 bay leaf1/2 teaspoon salt1/4 cup finely grated parmesan cheese12 ounces coarsely grated Swiss cheese8 slices of sourdough bread8-12 slices of ham4 eggsMelt half the butter in a saucepan. Add the flour and bay leaf and cook until a foamy roux has formed. Before the flour browns, stir the milk into the roux and stir continuously until the sauce comes back up to a simmer and homogenizes. Remove from heat, season with salt and pepper, and stir the parmesan cheese and half the Swiss cheese into the sauce. Lay out 4 slices of bread. Top with 2-3 slices of ham and a slathering of the cheese sauce. Cap with another piece of bread and then fry the individual sandwiches in butter to brown. Remove to a baking sheet. Top with the remaining cheese sauce and the remaining Swiss cheese. Place under the broiler in the oven until the cheese is bubbled and browned. Fry an egg for each sandwich. Lay the sunny side up egg on the hot cheese and serve.

Imgur AlbumSpecial Ingredients - Semolina FlourSpecial Equipment - NoneChermoula Recipe - 1 teaspoon ground cumin1/2 teaspoon ground coriander1 teaspoon black peppercorns1/2 teaspoon chili flakes1 head of garlic, chopped1/4 cup coarsely grated yellow onion1 teaspoon finely grated ginger1/2 teaspoon turmeric2 teaspoons paprikaZest of one lemonSmall handful of parsley and cilantro, chopped3 tablespoons olive oilLightly salt the pork chops or other protein prior to applying the marinade. Grind spices into a powder in a mortar and pestle or spice grinder. Combine all ingredients and apply liberally to the protein, allowing it to marinate for 6-12 hours.Creamy Semolina -3 tablespoons olive oil2 heads of garlic, choppedA large bunch of spinach, chard, or mustard greensSalt, to season the spinach8 cups chicken broth or bone broth1/2 cup semolina flour4 tablespoons butter2 cups finely grated pecorino cheeseLightly sauté the garlic and spinach until the former is golden and the latter is just wilted. Set those aside on a cutting board for later.Bring the stock to a light boil in a large sauce pan. Lightly sprinkle the semolina into the boiling stock, whisking constantly to avoid lumps. Once all of the semolina has been stirred into the stock, allow to simmer for 30 minutes, stirring often.Once 30 minutes has elapsed, gently whisk in 75% of the grated cheese so that it is incorporated into the soup. Stir in the butter, then add the garlic and spinach and stir gently to incorporate. Serve a small amount in a bowl and garnish with some of the reserved cheese.

Imgur AlbumSpecial Ingredients - noneSpecial Equipment - NoneNon-dairy Buffalo Chicken stuffing-1 can of chicken breast packed in water2 leafy stalks of celery1 tablespoon ghee1/4 cup Franks RedHot1 teaspoon granulated garlic1 teaspoon black pepper1 teaspoon parsley1/2 teaspoon onion powder1/2 teaspoon dillweed1/2 teaspoon cayenneFor the whole chicken, debone it according to my instructions, or better yet, follow along with Jacques Pepin in this video.Once assembled, salt and pepper the skin of the chicken and roast it for 1.5 hours at 375ºF or until the internal temperature has reached 160ºF. After 30-40 minutes, baste it with hot chili oil and then again 10 minutes prior to it being done. Remove from the oven and let it rest uncovered for 15-20 minutes. Snip away the twine and slice into medallions.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - NoneFarmer's Cheese - 1/2 gallon whole milk1/4 cup white distilled vinegarGently heat the milk in a large pot until it gets to 185ºF over the course of 40+ minutes. Medium-low to Medium heat will be the range you'll want to work in for the majority of this time. Once your milk has come to temperature, drizzle the vinegar in, slowly, over the surface of the milk. Gently stir the vinegar to incorporate into the milk. As the vinegar disperses in the liquid, the curds will separate from the whey.Kill the heat, cover the pot, and allow to rest until it reaches room temperature.Lay a flour sack cloth or cheesecloth inside of a colander and strain the contents of the pot through that. Bring the corners together and squeeze the liquid from the solid curd. Twist the cloth and squeeze the curd for a few minutes until you've gotten the vast majority of the liquid out. Refrigerate until later when we'll make the cheese filling.Dough -1 teaspoon salt2 teaspoons dry-active yeast1 tablespoon sugar3.5 cups all-purpose flour 1 cup water1/2 cup whole milk1 tablespoon olive oilMix the sugar into the water with a pinch of flour and add the yeast to wake it up and allow it to bloom.Combine all of the ingredients and knead for 12 minutes until a smooth dough has been achieved. Roll into a tight ball and cover with Saran Wrap and allow to rise at room temperature for 3 hours. Once the dough has risen, punch it down and form into a tight ball. Divide into 4 equal parts and set aside.Filling -1.5 cups farmer's cheese1.5 cups shredded mozzarella1.5 cups shredded feta4 eggs, plus one to egg wash the dough2 tablespoons butterMix together the 3 cheeses and “knead” them with your hands to make a homogenous cheese spread. Pre-heat the oven to 450ºF. Roll out a disk of dough 6-8 inches in diameter. Gripping the dough at opposite points of the disk, twist in opposite directions to produce an eye-shaped “boat” of dough. With your fingers, press the cheese mixture into the dough until it covers the inside of the “eye” with a consistent layer. Scramble one egg and brush it onto the exposed dough around the edge of the khachapuri. Bake at 450ºF for 15 minutes. After 15 minutes, open the oven and make a depression in the melted cheese with the back of a spoon. Gently deposit one whole egg into the depression and return to the oven for 6-8 minutes. The egg will become opaque and partially cooked, but still runny. Remove from the oven and dot the top of the melted cheese with bits of butter, which will melt from the heat of the khachapuri and pool around the top of the cheese. Garnish with fresh herbs and serve warm.

Imgur albumSpecial Ingredients - NoneSpecial Equipment - Stand mixer meat grinder attachmentStand mixer sausage stuffer attachmentStand-alone sausage stufferStand-alone meat grinderVitamix BlenderNinja BlenderCuisinart Food ProcessorAnova Immersion CirculatorCheaper Immersion CirculatorRecipe -Quatre Epices -3 tablespoons black peppercorns1 tablespoon ground nutmeg2 teaspoons ground cinnamon2 teaspoons ground clovesSausage -1lbs fatty pork1lbs chicken breast1.5 tablespoons kosher salt1 teaspoon ground white pepper1.5 teaspoons quatre epices8 eggs2.5 cups whole milk3 tablespoons all-purpose flourNatural hog casingsYou will want to keep everything as cold as possible throughout this process. When in doubt, put everything in the fridge or freezer for a bit and take a break.Cut the pork and chicken into 1/2-1” cubes and then pass through your grinder on medium or coarse plate.Mix together the eggs, milk, flour, and spices. Add this to the ground meat and then blend/process to make a smooth, thick emulsion. Refrigerate this farce while you clean your area and prepare your stuffing rig.Thread the hog casings onto the horn of your stuffer. Pipe the farce into the casings, being careful not to overstuff. We'll tighten these up when we twist them off into links, but they will swell when they are poached and we don't want them to burst. Once stuffed and twisted off into links, refrigerate the sausages while we prepare the poaching bath.We are going to poach the sausages at 175ºF until the interior temperature of the sausages are 160ºF. We'll add the sausages to the water bath at 130ºF and continue to bring the temperature up to 175ºF. Once the internal temperature hits 160ºF, remove the sausages to an ice bath and then snip the casings so you have individual links. Refrigerate overnight, uncovered.In a large skillet, bring 1 cup of chicken stock and 4 tablespoons of butter to a simmer. Gently cook the sausages until the chicken broth boils off and then sautée the sausages in the remaining butter until they are lightly golden brown and heated through. Remove the sausages to a platter and add your cleaned chanterelles to the skillet, cooking until soft in the seasoned butter. Serve together.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - This is the closest thing I could find to the stoneware bean potsBaked Beans Recipe1lbs dried navy beans1 yellow onion, diced3 cloves garlic1/2 cup tomato paste1/4 cup maple syrup (or molasses)1/2 cup coconut sugar (or brown sugar)2 tablespoons apple cider vinegar1 tablespoon yellow mustard (see additional recipe below)1 tablespoon Worcestershire sauce1 teaspoon paprika2 teaspoons salt1 teaspoon black pepper1-2 bay leavesStart the day before and soak the dried beans in 6-8 cups of cold water overnight.Drain the water from the soaked beans. Add the beans to a high-sided pot and add water to cover to a depth of 2 inches.Bring the beans to a boil and then reduce the heat to maintain a lively simmer. Once a raft of bean foam forms on the surface of the water, skim with a ladle and boil the beans for 1 hour. During that hour, we can prepare the sauce, as well as the mustard.For the sauce, cut the bacon into 1/2 inch lardons. Cook on medium-high heat in a dutch oven. Once the bacon has started to brown, but before it gets “crispy,” add the diced onion and continue to cook until the onion is translucent. Add the zest of one lemon and reduce the heat to low.To the bacon/onion/lemon, add the minced garlic cloves, tomato paste, sugar, syrup, vinegar, Worcestershire sauce, paprika, salt & pepper, and bay leaf. If you are using store-bought mustard, add that as well. Otherwise, we can make the mustard, now.Mustard Recipe1 cup of water3/4 cup ground mustard powder3/4 teaspoon salt1/2 teaspoon turmeric 1/2 teaspoon garlic powder1/4 teaspoon paprika1/2 cup distilled white vinegarAdd all ingredients except for the vinegar to a sauce pan. Whisk until smooth and then simmer for 20 minutes or so to reduce to a thick paste. Add the vinegar to thin the mustard and continue simmering until it reduces to the desired thickness.Back to BeansOnce your beans have boiled for an hour, drain them, but reserve 2 cups of the bean broth. Add the beans and the reserved bean broth to the sauce and still well to evenly incorporate everything. Cover the dutch oven and bake at 325ºF for 3-4 hours. Check the beans at the 1 hour and 2 hour marks, adding water or chicken stock as needed to fully hydrate the beans. When done, remove the dutch oven from the oven and allow it to sit for 15-20 minutes, covered, before stirring the beans and serving.

Imgur albumSpecial Equipment: OneGrill Rotisserie KitSpecial Ingredients: NoneDry Rub: 1/4 cup kosher salt1/4 cup black pepper1/4 cup paprikaBaste: 1 jar of dill pickle juice2-3 tablespoons butter1 tablespoon of the aforementioned dry rubBoard sauce: Use a smattering of fresh herbs, but make sure they are herbs where you can eat whatever you include. If using thyme, pluck the leaves from the stems. Rest the hot meat on the bed of herbs to wilt and incorporate some juices. Drizzle with olive oil, juice of one lemon, and then chop as finely as possible. Dress the meat with the herbs.

Imgur AlbumSpecial ingredients - NoneSpecial Equipment - NoneGarlic Scape Pesto - If you can't get garlic scapes, use an equivalent amount of garlic chives. Stuff the garlic greens into your blender and fill 1/4 of the bottom with olive oil. I used about 20oz of olive oil for a gallon bag of garlic scapes. Squeeze the juice of one lemon, and salt generously. Blend until smooth. You may need to tamp down the garlic to maintain contact with the blades. You may also need to add olive oil to keep everything liquid. Transfer to pint jars (widemouth are most convenient because you can spoon the pesto into the jar easily), apply lids and rings, and keep refrigerated for 3-6 months. If you water bath can your jars, you may get a dulling of the green color. Check your canning guides for that to make sure you can safely can an oil based pesto or if you need to use a pressure canner. Board Sauce - On your cutting board, arrange fresh herbs, salt, pepper, and a light drizzle of oil. When your protein is done, transfer to the board on top of the herb bed. Allow the meat to rest for 10 minutes. Remove the meat to a serving platter and coarsely chop the wilted herbs left on the board. Easy breezy. Spatchcock Chicken - Using kitchen shears, cut along both sides of the backbone of the chicken. This will allow you to open the carcass of the bird like a book and all of the parts of the chicken will be facing “up.” This allows the whole chicken to be grilled in much less time than a whole, intact bird. Salt both sides heavily and flip often to avoid burning the skin. Cook to an internal temperature of at least 165ºF, but I like to go well-beyond that so the connective tissue starts to break down. My chickens were at just about 200ºF when I took them off the grill.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - NonePastry Recipe - 3 eggs1/2 cup flour1/2 cup milk1 tablespoon sugar1/2 teaspoon cinnamon1 pinch of ground nutmeg4 tablespoons butterPreheat your oven to 425ºF and warm your pan in there while you make the batter.In a mixing bowl, combine the eggs, flour, milk, sugar, cinnamon, and nutmeg and mix until smooth and evenly incorporated. This will be a thin batter, similar to a crepe. Add your butter to the pan and return to the oven. Check it between 5 to 10 minutes. When the butter is melted and foamy, pour the batter into the pan. Don't let the butter brown or burn. Return the pan to the oven for approximately 20 minutes. Check the progress at 15 minutes. If the pastry is starting to brown, cut the heat to 300ºF for the last 5 minutes.While your pastry is in the oven, prepare your toppings. Slice the apples and remove the core. Dice them into 1/2” cubes, dust with cinnamon and nutmeg, and add them to a pan with 1 tablespoon of butter and 1 tablespoon brown sugar. Cook on medium/medium-high for about 15 minutes. Stir them often and make sure the sugar doesn't caramelize. You just want a bubbly, sticky sauce.Peel the banana and slice on a bias. Add those to a pan with 1 tablespoon of butter, 2 tablespoons of brown sugar, and a pinch of cinnamon and nutmeg. Cook on medium/medium-high for 10-15 minutes. Very gently flip the banana slices periodically to coat them in the sauce, but be careful not to mash them up too much. When the sauce is bubbly and liquid, add 2-3 tablespoons of brandy, cognac, or dark rum. Do this away from the flame if using a gas stove. Simmer gently for 10 minutes to burn off the alcohol and then turn off the heat and let sit for 5 minutes ahead of serving.When your Dutch Baby is ready to come out of the oven, dust it with confectioner's sugar. The pastry should lift easily out of the pan to be cut into portions. If you use a smaller pan, they can be individual portions without being cut.

Imgur AlbumSpecial Ingredients - NoneSpecial Equipment - NoneCreamy Radish Soup - 12-15 radishes, washed, and trimmed of leaves and tap roots4 cups chicken stock4 medium yellow potatoes, washed and diced into 1/2” cubesSalt, Pepper, Garlic to taste1.5 cups heavy creamLeeks, washed, peeled, and sliced thinRoast the radishes at 450ºF for 30 minutes. This will soften them and blister the skins. Simmer the potatoes in chicken stock for 45 minutes.Allow both the radishes and potatoes to cool a bit before processing.Gently sauté the leek threads in olive oil until crispy and dark brown. Remove from heat, salt, and allow to cool enough to handle.In a blender, puree the potatoes, chicken stock, and radishes until smooth. If too thick, add chicken stock to thin.Return the soup to a pan and warm it gently on medium heat. Add 1.5 cups of cream, salt, pepper, and garlic to taste.Slice an extra radish thinly and salt generously to use as a garnish.To serve, ladle soup into a small bowl, float the crispy leeks in the center along with the radish slices.

Imgur albumSpecial Ingredients: NoneSpecial Equipment: NoneBiscuit Recipe -4 cups all-purpose flour3/4 cups butter1.5 cups heavy whipping cream5 teaspoons baking powder1/2 teaspoon salt3 tablespoons sugar1/2 teaspoon vanilla extractMix butter, baking powder, salt, sugar, and vanilla extract into the flour to make a wet sand texture. Add heavy cream and mix until a soft dough forms. Hand knead for a minute or two to make a smooth ball.Roll out flat to 1 inch thickness.Using a cookie cutter or a wide mouth pint jar, cut biscuit rounds from the dough and place on a baking sheet. Bake for 15 minutes and then allow to cool on the counter. Berries Recipe - 2 pints strawberriesCut in half, macerate 1/4 of the berries with a teaspoon of sugar, mix all berries together and dust with another teaspoon of sugarWhipped cream recipe - 2 cups heavy cream2 tablespoons sugarWhisk together until whipped cream forms, then stop. To assemble, split biscuits in half and alternate layers of whipped cream and biscuit and then top with berries.

Imgur albumSpecial ingredients - noneSpecial equipment - none1 pork loin roast, approximately 8 inches long8oz Turkish figs8oz fresh cherries, stems and pits removed1/2 bottle of pinot noir4oz salted pistachios1 tablespoon dijon mustard2 tablespoons honey2 cups chicken stock1 bulb anise3 leeks1/2 cup salt1/2 cup maple syrup or sugar1/2 gallon waterSlice the pork loin lengthwise and unroll it while you continue making shallow cuts until the meat is flat. Whisk together the salt, sugar, and water to make a brine. Add the meat to the brine and refrigerate for 4 hours.Cut the figs into 1/2 inch cubes, remove the stems.Add the figs and cherries to a bowl and add wine until the fruit is covered. Cover with Saran Wrap and allow to sit for 4 hours.Strain the excess wine from the fruit and blend in a food processor until smooth.Pat the pork dry with a towel and lay flat on a cutting board.Slather the cut side of the pork with the fruit filling, leaving an inch or two around the perimeter. Roll the meat away from you, firmly, but not too tightly. Wipe away any extruded fruit filling.Tie the roast with butcher's twine at 1-2 inch increments, cinching the meat somewhat tightly.Put the roast on a rack in a roasting pan. Salt and pepper the top. Cut the anise bulb into wedges and the leeks into matchsticks.Nest the vegetables around the pork roast and add 2 cups of chicken stock to the bottom of the pan.Roast at 450ºF for 30-45 minutes until golden brown and crispy.In a clean food processor, pulse the pistachios, honey, and mustard until a chunky paste is formed.When the roast is golden brown and crispy, remove from the oven and reduce the heat to 300ºF. Spoon a thick cap of the pistachio paste on the top of the roast and return it to the oven until the center registers 135ºF. Put the roast on a cutting board to rest for 10 minutes. Remove the rack from the roasting pan and toss the vegetables with the juices in the bottom of the pan. Slice the roast and serve.

Imgur AlbumSpecial Ingredients: NoneSpecial Equipment: NoneWalleye cakes - 1lbs walleye fillets, as clean of bones as possible1/2 cup mayonnaise1 egg1 tablespoons dijon mustard1 teaspoon hot sauce1 tablespoons Worcestershire sauce1 teaspoon old bay25 saltine crackersSeason your fillets with salt and put them on a baking sheet lined with parchment paper. Bake those at 350ºF for 20-25 minutes until they are “just” done. Remove from the oven and allow to cool so they can be worked with bare hands.While the fillets are in the oven, whisk together the wet ingredients, plus the old bay.In a food processor, blender, or even a bowl with a pestle, reduce the crackers to fine crumbs.When the fish has cooled enough to be handled, “push” apart the flake of the flesh with your bare hands, being careful not to pulverize it too much. You want large, intact chunks of flesh. In a mixing bowl, combine the fish and cracker crumbs and toss to distribute. Pour the wet mixture over the fish and gently fold together with a wooden spoon.Refrigerate the fish mixture for 30 minutes so it tightens up and the cracker crumbs absorb sufficient moisture.Use a neutral, clear oil and get a nice pool in the bottom of a heavy pan. Heat that to 300-325ºF. Form a tight ball of the fish mixture in your hands and gently lay your “meatballs” into the hot oil. Let them fry for a minute or two before gently pressing down the top to flatten the ball out into a rough puck shape. Don't do this too hard, or your cake will fall apart. After about 4-5 minutes, very gently flip the cakes and fry on the opposite side for 4-5 minutes. If you haven't achieved a golden brown crust, flip a few more times for 1-2 minutes each side until the color is satisfactory. Once you've developed a crust on the top and bottom, it will be much easier to flip them without having them fall apart. Tartar Sauce - 1/2 cup mayonnaise1 tablespoon sweet pickle relish1 teaspoon yellow mustard1 teaspoon lemon juiceWhisk together and refrigerate until needed

Imgur albumSpecial ingredients: NoneSpecial equipment: KitchenAid stand-mixer meat grinder attachmentReferenced episodes: Shrimp TacosPitaKefta Kebab: 2lbs lamb, boneless or cut off the bone1 onion, finely diced2 teaspoons paprika1 teaspoon cumin1.5 teaspoons salt1/2 teaspoon pepper1/2 teaspoon cayenne1/2 cup curly leaf parsley, chopped1 teaspoon cinnamon1 tablespoon fresh mint leaves, choppedGrind the lamb first through a coarse grinding plate on its own. Then, add all of the auxiliary ingredients and pass it through the finest grinding plate for a second grind. Refrigerate until just before you are ready to form and grill the kebabs. To make the kebabs, form a sausage-shaped mass of meat in your hand. The more you work the meat, the stickier and more bound together it will become, to a point. Impale the meat with the bamboo skewers, leaving ample bamboo to use as a “handle” opposite the meat end. Grill over a moderately-hot grill for 10 minutes, flipping once. Coconut cream sauce:1 cup coconut creamJuice of 1 limeSaltPepperGranulated garlicFinely chopped mint and parsleyTabouleh:Lots of finely chopped parsleyDiced tomato, cucumber, bell pepper1/4 finely diced onionJuice of one lemonSalt and pepper to taste2-3 tablespoons of olive oil1 cup of hydrated bulgur wheat or cooked and cooled couscous

Imgur albumSpecial ingredients: NoneSpecial equipment: Tart PansCrust Recipe:1.5 cups all-purpose flour1/4 teaspoon salt8 tablespoons unsalted butter or ghee2 tablespoons granulated sugar/maple syrup1 egg yolkMix all ingredients together. This will produce a crumbly pie crust, but you can make a more elastic crust by adding 1/2 cup of water. Do not over-knead. Once the dough forms a ball, place it in a bowl and put it in the fridge for 30 minutes. Sweet custard filling:1.5 cups whole milk/cashew milk6 egg yolks1/4 cup granulated sugar/maple syrup1 teaspoon ground nutmeg1 teaspoon ground cinnamon2 tablespoons vanilla extractWhisk the egg yolks, vanilla, and sugar/syrup until smooth. Heat the milk to just under a simmer. Remove from heat, and slowly drizzle the milk into the egg yolks while whisking vigorously to temper the egg. Once the milk and egg are incorporated, roll out your dough into rounds to lay into your tart pan. Carefully pour the egg filling into the crusts. If making a plain custard tart, dust the top with a pinch of nutmeg and cinnamon. Bake at 400ºF for 15-20 minutes. Reduce the oven heat to 325ºF and continue baking for a total baking time of 30 minutes. Remove from the oven to allow to cool to room temperature. You can adorn the top of the tart with fruit.For the savory liver and onion tart, whisk egg yolks until smooth. Heat your milk to just under a simmer with 4 tablespoons of butter or ghee. Temper the egg yolks the same way and pour into a prepared crust. Dredge 4oz of liver in flour and fry in 2 tablespoons of ghee/butter until a crust has formed. Chop the liver into bitesized pieces and gently place them into the uncooked egg filling. Bake this tart the same way as the sweet the tarts. Once removed from the oven and cooled for 15 minutes, top the egg filling with caramelized onions, which will take approximately 1.5 hours to prepare ahead of time.

Imgur AlbumSpecial Ingredients -noneSpecial Equipment - noneSalsa - 2 cups diced coconut2 cups diced mango1/4 finely diced onion1 teaspoon finely diced ginger1 teaspoon finely diced garlic1 cup chopped cilantro1/2 orange, juiced2 roasted and chopped jalapeñosPinch of saltSauce - 1/2 cup coconut cream3/4 cup chopped cilantro1 teaspoon finely diced ginger1 teaspoon finely diced garlicJuice of one limeSalt & PepperShrimp - 1 tablespoon chili powder1/4 finely diced onion2 tablespoons dry, shredded coconut2 tablespoons olive oilRoast in a 425ºF oven for 12-15 minutesSlaw - 1/2 finely sliced cabbage2 tablespoons of the coconut cream sauceCorn Tortillas - Scorch these in a pan with neutral oilAssemble by laying slaw, salsa, cubed avocado with lime and salt, roasted shrimp, and fresh cilantro and lime wedges.

Imgur AlbumTwitter Handle - @bobvonscioSpecial Ingredients - Arrowroot PowderSpecial Equipment - Rice CookerHalfbaked Harvest by Teighan GerardCoconut Rice -1 cup jasmine or basmati rice1 can of full fat coconut milk1 tablespoon rice wine vinegar1 tablespoon honeyIf using a rice cooker, add 1 cup of rice, one can of coconut milk, and 1/2 cup of water.When done cooking, allow to rest on the "warm" setting while you continue preparing the rest of the dish. Prior to serving, whisk together the rice wine vinegar and honey, pour over the rice, and then fluff with a fork to mix.Mongolian Beef - 3 NY Strip steaks, sliced thin against the grain1 tablespoon salt1 tablespoon chili flakes1 tablespoon sesame seeds1/2 cup soy sauce1 tablespoon grated ginger1 tablespoon chopped garlic3 tablespoons arrowroot powder1 teaspoon baking sodaA bunch of broccoli3-4 green onions/scallions3-4 tablespoons avocado oil2 tablespoons honeySlice your beef and lightly coat with baking soda. This will "velvet" the beef and change the texture to what you'd expect from Chinese restaurant-style meat. While the beef is "marinating" in the baking soda, cut the broccoli florets. Drizzle the broccoli with olive oil, season with salt, and put into a 400ºF oven for 20 minutes. When it has just started to get crispy on the edges, turn the oven off, but leave it in there until the end of the recipe when you combine it with the beef.Slice the scallion heads as part of the garnish. Then, cut a roughly 3 inch segment from the greens of 3-4 scallions and cut them lengthwise as another garnish. After 30 minutes of velvet in, toss the meat with the arrowroot powder to coat. In a large pan (I used a big sauté pan), get 3 tablespoons of avocado oil shimmering hot. Gently lay in the arrowroot-covered beef and cook until browned and slightly crusty. Try to move the beef around often, similar to stir fry. Once the beef is sufficiently browned and crusty, kill the heat and remove the beef to a platter while you build the sauce in the pan. Salt the beef while it's resting.With the heat off, add the soy sauce, garlic, honey, ginger, and chili flakes to the pan. Turn the heat on medium/medium-high and scrape the pan with a wooden spoon to release the fond and combine all the ingredients. Keep it all moving around in the pan and simmer for 4-5 minutes. When it begins to thicken and homogenize, turn the temperature down to medium/medium-low. Add the beef back into the sauce, increase the temperature until you get a bit of a bubbly simmer going, and stir/toss the beef until it's coated and the sauce gets thick and glossy. Cut the heat and add the broccoli. Add a bit of the sliced scallion heads and some sesame seeds and gently toss to combine everything. Serve the beef/broccoli on top of the coconut rice. Garnish with sliced scallion heads, sliced scallion greens, sesame seeds and a small pinch of chili flakes.

Imgur AlbumSpecial Ingredients: Powered HoneySpecial Equipment: NoneCoffee Steak Rub:1 Teaspoon Salt1 Teaspoon Cumin1/2 Teaspoon Paprika1 Tablespoon Black Pepper1 Teaspoon Onion Powder1 Teaspoon Honey Powder1/2 Teaspoon Mustard Powder1 Teaspoon Granulated Garlic1/2 Teaspoon Ground Coriander2 Tablespoons EspressoYou can multiply these ingredients by a common factor to scale this up to whatever quantity you want to make.Roasted Garlic Aioli:2 Egg Yolks1 Tablespoon acid (white balsamic, lemon juice, etc.)1 Teaspoon Salt1 Teaspoon Dijon Mustard3/4 cup Avocado Oil3 Heads of GarlicSlice the top quarter of the garlic heads off, drizzle the exposed cloves with olive oil and sprinkle with salt, and then either wrap the heads of garlic in foil or enclose them in a small pan with foil. Roast in the oven at 300ºF for an hour. Squeeze the softened garlic cloves out onto a cutting board and allow them to cool.In a room temperature mixing bowl, combine the salt, egg yolks, and vinegar, and beat on medium high until smooth. Add the oil, while beating the egg yolks, a few drops at a time until you've incorporated 3 tablespoons of oil. Add the mustard and continue beating and dripping oil into the mixture until you've created a fluffy emulsion that incorporates the full 3/4 cup of oil. Add the roasted garlic cloves and beat to incorporate. Store in the fridge. Seafood drench:2 Tablespoons garlic/olive oil2 Tablespoons chopped garlic chive2 Tablespoons chopped parsley1 Teaspoon saltMix this up and brush onto shrimp skewers and lobster tails near the end of the cooking process.Charcoal:Using a medium to large size metal garbage can, pack tightly with either cordwood or branches, broken up so that it condenses into a mass with as little space as possible. Build a sizable brush pile around and over the tightly-lidded garbage can and burn this down. Consolidate unburnt material around the can and allow this to burn down overnight so that the can is cool the following day. Inside the can, you should be left with the unburnt carbon of the organic material. This will burn hot and clean, without the additives of commercial charcoal.

Imgur AlbumSpecial Ingredients - Coarse Grind CornmealHow to Cook Everything by Mark BittmanRecipe-4-6 short rib portions3 yellow onionsSmall, red potatoes2-3 cups of beef stockFresh, flat leaf parsley3-4 heads of garlic4 tablespoons dijon mustard2 tablespoons grated horseradish2 tablespoons olive oilSalt and Pepper to tasteStart by browning your short ribs in the olive oil in a heavy-bottom pot, pan, or dutch oven. Spend about 20 minutes developing a nice crust over all surface areas. Remove the browned beef from the pot and set aside.Thinly slice your onions and add them to the pot. Bring the heat up to medium high and cook the onions until golden brown, about 20 minutes. Return the beef to the pot atop the onions. Add the beef stock so that the liquid comes halfway up the sides of the beef. Bring this to a simmer, cover, and simmer on the stovetop for 3 hours.At this point, start the polenta (recipe below)Quarter your potatoes, and remove the cloves of garlic from their papers. Add these to the pot and simmer for an additional 1-1.5 hours. When the polenta is finished, plate portions of it and allow to cool at room temperature. Remove the short ribs and potatoes from the sauce and set aside. Gently stir in the dijon mustard and horseradish until it is fully incorporated into the sauce. Rest a portion of short rib atop the polenta. Gently set in potatoes on either side of the meat, and spoon approximately a half cup of the mustard sauce over the meat. Coarsely chop the parsley and garnish the plate generously. Polenta recipe-1 cup of coarse-ground cornmeal4 cups of water.75 cups beef stock1.5 tablespoons butter/ghee1 teaspoon saltCombine the water, salt, and cornmeal in a pan. Bring this to a simmer and stir vigorously to combine to a normalized consistency. Barely simmer for an hour, until the cornmeal is fully hydrated with a supple, soft texture. Add the beef stock and stir to incorporate. Once a smooth, soft consistency is achieved, stir the butter/ghee into the warm gruel.

Imgur AlbumSpecial Ingredients: NoneSpecial Equipment: KitchenAid Meat Grinder AttachmentCitrus ZesterSausage Recipe:1.5lbs pork with an overall composition of about 30% fat to 70% lean1 teaspoon rubbed sage1 teaspoon dry thyme1 teaspoon black pepper~5 fresh mushrooms, quartered1/3 oz saltZest of a lemon2 tablespoons diced shallot1 tablespoon peeled and diced ginger1/4 cup whole walnutsPass the pork through the grinder with the medium plate. You can then send the mushrooms and walnuts through the grinder into the bowl of ground pork. Add the herbs, salt, zest, shallot, and ginger and mix gently with a wooden spoon. Pass this farce through the grinder again, using the same grinding plate. This will thoroughly mix the seasonings without making the sausage grind too fine. Gently cook the sausage on medium heat until opaque and no pink remains. Remove from heat and allow to approach room temperature while you prepare the hens and vegetables.In an enameled dutch oven, add 2 cups of chicken stock and create a “raft” of whole carrots to serve as a platform upon which the hens will rest. Add a handful (or two) of small potatoes. Season with salt and pepper.Arrange the hens on top of the raft of carrots so they are somewhat tightly packed together. Cover and bake at 350ºF for 1.5-2 hours or until a probe thermometer thrust through the thickest part of the breast and into the center of the sausage stuffing reads 145ºF.Remove the hens and carrots temporarily. Judge the liquid in the pot to be at least 1.5 cups and add 1 cup of your wild rice mix to the liquid and gently stir to evenly distribute. Return the carrots to the pot and the hens on top of the carrots. Cover and bake at 400ºF for 15 minutes. Remove the lid and broil for 5 minutes to brown the hens. Remove the hens from the pot, along with the carrots, and allow them to rest. If there is too much liquid in the rice, simmer to reduce. Gently stir the rice with a wooden spoon while you simmer until it's sufficiently dry.