Boeuf Bourguignon



INGREDIENTS

One 6-ounce piece of chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
A crumbled bay leaf
18 to 24 white onions, small
3 1/2 tablespoons butter
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound mushrooms, fresh and quartered

Cooking Directions
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.




Rosemary and Lemon Chicken




Ingredients
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
Directions
Preheat the oven to 450. Cover the potatoes with cold water in asaucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Dutch Oven Roast Chicken



Salmon





Shrimp and (Snow) Peas




Based on Joyce Chen recipe

Vegetable Oil
5-6 thin ginger slices
2 cloves garlic, smashed

1 lb shrimp
2 Tb shaoxing wine
1 t cornstarch
Salt
White pepper

1 bag of frozen peas (12 oz), quick thaw in boiling water (or snowpeas)
2 t chicken powder
1 t cornstarch



INSTRUCTIONS
Cut shrimp into 2-3 pieces each
Mix with shaoxing wine and cornstarch, salt (and white pepper), set aside

Heat oil in a wok on med high
Add ginger and garlic and fry until fragrent

Add shrimp and stir fry until just barely cooked, remove from work

Add more oil and drained peas. 
Cook until heated through
Add chicken powder and more cornstarch, stir well

Add cooked shrimp, stir until all is hot

Serve with white rice
OR
Rice noodles seasoned with dark soy sauce & sesame oil





Japanese Curry



Serves 6
From: http://www.noobcook.com/japanese-curry/

- 200g (1 box) of Japanese curry cubes (I use Golden Curry brand)
- 4 carrots, peeled and cut to small chunks
- 2 potato, peeled and cut to small chunks
- 2 large onions, roughly chopped
- 1 lb boneless chicken fillet, cut into bite sized pieces
- 2 tbsp cooking oil
- water

1. Heat dutch oven with 
1 tbsp oil. 
2. When the oil is heated, in batches brown 
1 lb chicken breast 
Do not discard the brown bits or juices collected in the casserole. Set aside.
3. Add the remaining oil and cook on medium heat until they are soft and translucent
2 cut onions 
4. Add 
2 cubed potatoes
4 sliced carrots
Water to cover
5.Bring to a simmer for 20 minutes, or until the potatoes are cooked.
6. Add browned chicken, simmer for 2 more minutes
7.Add the instant Japanese curry cubes and stir through until they are dissolved. Adjust the consistency of the curry (simmer for a few more minutes if too watery; add water if the curry is too thick). 


Meat Sauce



Pizza








 2 1/2 cups all-purpose flour, or as needed
 2.25 teaspoon yeast
 3/4 teaspoon salt
 1 cup very warm water (120 degrees F to 130 degrees F) (hottest possible tap)
 2 tablespoons olive oil
1. In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture (or use dough hooks on hand mixer on speed 1). Stir in enough remaining flour to make soft dough. 
2. Knead (or hand mixer dough hooks on speed 3) in bowl) on lightly floured surface until smooth and elastic, about 4 to 6 minutes. 
3. Cover; let rest on floured surface 10 to 30 minutes (put oven to preheat when let rest. when it gets to 400, then its rested enough)
4. Stretch or roll out to fit 14 inch pizza pan
5. Top pizza as desired.
6. Bake at 400 degrees F on the top shelf for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Black Beans


Traditional Black Beans

Cook first until softened:
1T olive oil
1 medium onion
1 green pepper
Add and cook for 3 minutes
2 roma tomatoes
1 can (seasoned) black beans
Then add
1t garlic salt
3T apple cider vinegar

1/2t hot pepper sauce

Burgogi




Sol





Thai Red Chicken Curry





Lo Mein






Herbed Veal Stew


THE BEST STEW RECIPE
from: Jamie Oliver

Serves 4-6

INGREDIENTS

800g (1.75 lbs) Veal cheeks or another stewing cut
Olive oil
Salt & pepper
4 Carrots, finely chopped
2 Red onions, finely chopped
3 Sticks of celery, finely chopped
4 Cloves garlic, finely chopped
Bunch of fresh thyme, leaves picked and finely chopped
6 Sprigs of fresh rosemary, leaves picked and finely chopped
1 Heaped Tsp flour
1/2 Bottle white wine
1 750g Tin chopped plum tomatoes
Small bunch of fresh flat leaf parsley

PREPARATION

Heat some olive oil in a large pot. Add in the meat and season. Fry until the meat is well browned on all sided.
Add all of the vegetables and herbs (excluding the parsley) and allow to cook down gently with the lid on for about 10-15 minutes, don’t allow to colour.
Stir in the flour, then add the wine and the tins of tomatoes. Lightly season and stir well. Replace the lid and allow to simmer gently for 2-3 hours until the meat is extremely tender. If the sauce gets too dry at any stage then just add a little water.
Sprinkle over the finely chopped parsley and serve.

Adapted from "Cooking with Jamie Oliver"

Shrimp Dumpling



Canard à l'Orange



Crêpe



2 eggs
125 g flour (2 cups)
0.25 L milk (1 cup milk)
tablespoon of rum or beer
pinch of salt
vanilla/sugar


First put all flour, then put eggs and beat slowly avoiding clumps. Then add milk, then incorporate more flour, then add milk, etc. Put in beer, then put in salt, then let sit

If doing buckwheat crepes put in 85 g white lily or regular flour
And 40 g of buckwheat flour


Rockfish



Lasagne without Cheese





Sauce Béchamel
2T butter
2T flour
2c milk
0.25t salt

 Red Sauce
1 lb ground beef
1 large onion (diced to be btwn tic-tac and jelly belly sized)
1 box baby bella mushrooms (8 oz, chopped)
3 garlic cloves (minced)
Salt, pepper, herbs de Provence
1 can crushed tomatoes (~28 oz)

 Olive Oil
Uncooked lasagne noodles
Sauce Béchamel
Heat milk in sauce pan with pinch of salt until just boiling
Meanwhile, melt butter at low heat in enameled pot with no browning
Add flour and make light roux
Add hot milk all at once
Whisk vigorously until sauce thickens
Set aside

 Heat 2T olive oil in a saute pan
Add diced onions and saute until just translucent
Add garlic and mushrooms saute ~1 more minute
Add ground beef
Cook until meat almost cooked through
Add crushed tomatoes, leaving ~1/4 cup in can for topping (can add olive oil, s/p, herbs to this)

 Add olive oil to bottom of square baking dish
Add 1st layer of noodles
Add red sauce, then bechamel
Add 2nd layer of noodles
Repeat sauce and noodle layers
On the very last noodle layer add crushed tomatoes and bechamel only

 Cover, put in 400 ˚F oven for 40 minutes

 (Use 5 layers of 3 noodles each, total 15 noodles)

Beef with Green Peppers


Ingredients:

  • 1 lb. flank steak
  • 1 Tbs. cornstarch
  • 1/4 tsp. salt
  • 1/4 tsp. sugar
  • 1/8 tsp. baking soda

For the sauce:

  • 2 Tbs. oyster sauce
  • 1 Tbs. dark soy sauce
  • 1 Tbs. light soy sauce
  • 1 tsp. peanut oil
  • 1 tsp. cornstarch
  • 1/2 tsp. sugar
  • 1/8 tsp. freshly ground white pepper
  • 2 cups small broccoli florets
  • 3 Tbs. peanut oil
  • 2 garlic cloves
  • 2 slices fresh ginger, smashed with the side of a
      knife
  • 1 small yellow onion, cut into 1-inch dice
  • 1 Tbs. Chinese rice wine

Directions:

Cut the steak across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda and 2 Tbs. water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.

Meanwhile, make the sauce: In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper and 2 Tbs. water. Set aside.

Bring a saucepan three-fourths full of water to a boil over high heat. Add the broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse under running cold water until cool and drain again. Set aside.

Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep sauté pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.

Wipe out the pan with paper towels and reheat over high heat. Add the remaining 1 Tbs. oil and heat until very hot. Add the garlic and ginger and stir-fry just until golden brown, 15 to 20 seconds. Using the slotted spoon, remove the garlic and ginger and discard. Add the onion to the pan and stir-fry until just tender, about 5 minutes.

Pour in the rice wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. When the wine has evaporated, add the sauce, stir and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve. Serves 4 to 6.
Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).



Spicy Shrimp



Sandwich




Chicken and Snowpeas



Buckwheat Crêpes





Crepe
Crepes
Crêpes
Crêpe



Use 85 g white lily
40 g buckwheat



Wonton Soup



Chinese Dumplings









Chinese Dumplings/Potstickers
(From online, "cooking chinese dumplings with jenn: http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/)
pork filling
1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch
OR
shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch
dough (edit october 2018: pork recipe above made 63 dumplings: needed 1.5 store bought packets.)
Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface
dipping sauce
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.
Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images above).
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.







Pommes de Terre Sautées




Pomme de terre sautee

 Preparation time: 10minutes 
Cooking time: 10 minutes

 Ingredients (serves 4):
- 6 potatoes with firm flesh 
- oil 
- salt and pepper 
- optional: 1 pinch of curry
- pan with lid

 Preparation of the recipe:

 Peel and wash the potatoes earth, then cut into slices 1.5 cm thick, and then into cubes. Do not wash. In a skillet, heat 3 tablespoons of oil. When the oil is hot, put the potatoes once, then coat with oil in all directions with a wooden spoon. Add salt and pepper (and possibly curry), then re-mix. Porter to maximum heat and cook with the lid until a good smell of grilled potatoes escaping ... Do not discover before! It takes between 3 and 5 minutes. At that time only, return the potatoes. Lower the temperature of 2 graduations (to put over medium heat). Replace the cover and then return the potatoes every 3 min for 10 min. Now they are cooked. Check all the same with the tip of a knife.

Pacific Snapper



Turns out it's gross. Never again.

Seafood Pasta



Monsieur didn't like this one. Although I did manage to convince him to eat one clam!

Penne alla Vodka







In large skillet over med heat, heat (~1 to 2 min):
  • 2T olive oil
  • 4x garlic cloves, minced

Stir in:
  • 1 can (28 oz, 750g) crushed tomatoes
  • 1/2 c chopped fresh basil
  • 1 pinch crushed red pepper
  • Salt & pepper to taste

Cook 10 minutes.

Stir in:
  • 1/4c vodka

Cook 15 minutes.

Stir in:
  • ~1 cup (or less) heavy cream

Add in
  • 1 lb cooked pasta
  • 1 lb cooked salmon



Red Snapper




Seared Tuna

blah blah recipe and text 
blah blah blahhhh

Funghi Porcini Pasta



1 big handful porcini mushroom
1T butter/olive oil
2 white onion (4x shallots)
2 garlic cloves
1lb fresh mushrooms
3T chopped parsley
1/2 t dried sage
1/4 c white wine
3/4 c heavy cream

1 lb pasta

Soak porcini mushrooms in just boiling water
In sauce pan, heat butter and olive oil
Crush garlic and add to oil
Add chopped onions, let it cook a little
Add porcini mushrooms
Add white wine and let the liquid absorb
Add porcini mushroom water and simmer on medium heat for 10 minutes
Add pasta


Pan Fried Lamb




list of ingredients
directions
etc


London Cake






From Jamie Oliver:
http://www.jamieshomecookingskills.com/recipe.php?title=classic-victoria-sponge-with-all-the-trimmings
Ingredients
  • for the sponge
  • • 225g unsalted butter, at room temperature, plus extra for greasing
  • • 225g self-raising flour, sifted, plus extra for dusting
  • • 225g caster sugar
  • • 4 large eggs, preferably free-range or organic
  • • 1 lemon
  •  
  • for the filling
  • • 250g fresh strawberries
  • • 1 vanilla pod
  • • 150g good-quality strawberry jam
  • • 150ml double cream
  • • 1 tablespoon caster sugar
  • • icing sugar, for dusting
This is a classic cake recipe that is perfect for birthdays, special occasions or simply for afternoon tea. I've used strawberry jam and fresh strawberries because I love the taste, but feel free to use raspberries or blackberries instead, or even a mixture of all three.
• Preheat the oven to 180ºC/350ºF/gas 4
• Grease the bottom and sides of two 20cm sandwich cake tins with butter
• Line the base of each tin with greaseproof paper, then dust the sides lightly with flour
• You can make your sponge like this (by hand), or in a food processor
• Beat the butter and sugar together with a wooden spoon, until very light and fluffy
• Add the eggs one at a time, beating each one in well before you add the next
• Sift in the flour
• Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
• Divide the cake mix into the prepared tins and spread it out using a spatula
• Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen
• You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge
• Remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven
• Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
• Hull and slice your strawberries
• Carefully score the vanilla pod lengthways and scrape out all of the seeds
• Gently warm the jam in a pan over a low heat
• Remove from the heat and stir in your sliced strawberries
• Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon
• Whip until you have nice soft peaks
• Pick the least attractive sponge to go on the bottom and put it in the middle of your serving platter or cake plate
• If it’s a little rounded on top, simply trim and flatten it off by using a sharp knife and rotating the plate and sponge as you cut
• Smear over the jam and strawberries, then spread the sweetened cream over the top
• Place the second cake, with the pretty side facing up, on top and dust it with icing sugar



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