Overnight White Bread
New: March 2020

Ingredients
500 g Bread Flour
390 g Water Lukewarm (90-95F)
11 g Fine Sea Salt
1/8 tsp Yeast

Instructions
Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 20-30 minutes.

Sprinkle the salt and the yeast over the top (but don’t let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.

Let it rest for 20 min, then fold.
Rest 20 min, fold.
Rest 20 min, fold.

Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.

Tip the dough out onto a floured surface.  Form into a nice ball.
Dust and/or oil a proofing basket or bowl. Place dough ball in each basket.
Cover the bowl with a towel and proof the loave for another 1 hr 15 minutes.

20 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with a dutch oven inside.
When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.
After 35 minutes, remove the top and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaf out of the dutch oven and let cool for at least 20 minutes.


Originally:
https://bakedandchurned.com/overnight-white/
http://www.hintofvanillablog.com/home/2014/01/overnight-white-bread.html
http://210degrees.blogspot.com/2013/10/overnight-white-bread-flour-water-salt.html
https://www.youtube.com/watch?v=MPdedk9gJLQ

https://www.koreanbapsang.com/jjapaguri-with-steak/

Homemade Chinese Chili Oil

New: Mar 2020
(Half recipe from original.)

Ingredients
3/4 cups oil (ideally a vegetable, peanut, or grapeseed oil)
2 star anise (I used none.)
1 cinnamon stick (preferably cassia cinnamon)
2 bay leaves
1.5 tablespoons Sichuan peppercorns
6 Tablespoons crushed red pepper flakes (Sichuan chili flakes are the best)
1 teaspoons salt (to taste)

Instructions
Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The ideal heat should be about 225 to 250 degrees F so as not to burn the oil and spices. Caution that the oil and spices can burn really easily, so it's best to get a candy thermometer to monitor the oil temperature.
Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to low if it gets too hot.
When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes if it is too hot - the temperature should still be 225 to 250 degrees F. In a separate heat-proof bowl, measure out the crushed red pepper flakes and salt.
Remove the aromatics from the oil using a slotted spoon or fine mesh strainer. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)

Makes ~ 1.125 cups

Original recipe:
https://thewoksoflife.com/how-to-make-chili-oil/

https://thewoksoflife.com/moo-goo-gai-pan/

PANISSE (CHICKPEA FRIES)

New: March 2020

Ingredients
2 cups water
1 cup garbanzo (chickpea) flour
salt & pepper
vegetable or olive oil (original called for peanut...)


Directions
1. Lightly oil an 8x8 square dish.

2. Add the water and 1 tsp salt to a medium saucepan over medium heat. Pour the flour into the pan and whisk thoroughly. Grab a spoon and stir constantly for 5 minutes, the mixture will be very thick.

3. Scrape the mixture into your oiled baking dish. Spread the mixture evenly in the dish and set aside to cool, about 10 minutes. Cover the dish and refrigerate for at least 2 hours.

4. Flip the dish over onto a cutting board to release the molded mixture and cut it into sticks about 1/2-inch thick and 4 inches long.

5. Heat a cast-iron pan with about a 1/4-inch of oil over medium heat.

6. Cook the fries in batches, making sure not to overcrowd the pan, in the hot oil turning occasionally until golden brown and crispy on all sides, about 8 minutes total per batch. Transfer the cooked fries to a paper towel lined plate and continue cooking the remaining fries.

7. Season the fries with salt and pepper to taste.

Original: https://www.yeprecipes.com/img-panisse--chickpea-fries--1019.htm

Falafel

New: April 2020

1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking soda
avocado oil for frying


The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Drain and rinse the chickpeas and add them to your food processor.
Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.
Refrigerate the mixture for 30 minutes to one hour.
Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Once the falafel are formed, you can cook them by your preferred method mentioned above.
To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F.
Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden. Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
Serve the falafel immediately, while warm and crispy on the outside.
LISA'S TIPS
Falafel are best golden on the outside, not charred. Make sure your oil doesn't get too hot. If it does, the outside will cook too fast before the inside can warm up.
The falafel should not break apart while cooking. They're slightly fragile, but should certainly hold together and retain their shape. If they don't, see my tip above about adding more flour or water.
Can you meal prep falafel? YES! Make the dough mixture and then freeze it for up to 2-3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Cooked falafel don't store well as the outside becomes soft.


https://downshiftology.com/recipes/falafel/

http://www.mypersiankitchen.com/tahdig-with-potato/

http://www.mypersiankitchen.com/koofteh-berenji-persian-meatballs-with-rice/