pickyfrench

New: July 2022

Doubled recipe

2 lb korean rice cake

 New: September 2022

https://www.delish.com/cooking/recipe-ideas/a39503452/banh-mi-kebabs-recipe/

 https://www.foodandwine.com/recipes/spaghetti-sun-dried-tomato-almond-pesto

for 4

• Step 1

  In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.

• Step 2

  In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.

• Step 3

  In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.

One half cup red quinoa 

Boil with one cup water then simmer

3 garlic cloves

Juice of 1 lemon

1 bunch parsley

2 Roma tomatoes

2 scallions

Salt pepper handful mint

Olive oil

Leave out sugar

Used no alcohol miso

Cook at 400 for 14 min

Then flip so akin down and finish on low broil

https://www.justonecookbook.com/black-cod-with-miso/#wprm-recipe-container-59959

Preheat oven to 550 with large cast iron

Once gets to temp take out and put on stove top at medium generously add olive oil

Stretch dough add to cast iron 

Add sauce

put in oven turn down to 400

Cook for 13 min

Remove and add toppings

 https://food52.com/recipes/74530-chrissy-teigen-s-french-toast-casserole-with-salted-frosted-flakes

 Should have made a half recipe 1.5 lb chick, 6 wings

From kenji

New mar 2022

Used 210 g pork (almost double)

25 g wood ear

25 g lily 

1.5 c sauce (plus)

4 green onions

1 pack of mixed mushroom 220g? Mataki mushrooms small trumpet little white capped

99 g shitaki

Next time add some matchstick ginger

Made 2 servings

Traditional Black Beans

Cook first until softened:

• 1T olive oil
• 1 medium onion, diced
• 1 green pepper, diced

Add and cook for 3 minutes

• 2 Roma tomatoes, diced
• 1 can (seasoned) black beans, Bush's

Then add

• 1t garlic salt
• 3T apple cider vinegar
• 1/2t hot pepper sauce

Serve with rice.

From silver spoon

https://onehappybite.com/black-sesame-mochi-cookies-gluten-free/

Make them bigger than the original recommended: 2 inch sq instead of 1.5 inch. This means less dough needed

https://www.allrecipes.com/recipe/154920/homemade-manti-traditional-turkish-dumplings/

https://www.sweetpillarfood.com/entrees/manti-with-buttery-tomato-garlic-yogurt/#wprm-recipe-container-5261

https://mission-food.com/homemade-manti/

https://thearmeniankitchen.com/manti-my-christmas-gift-to-my-daughter/

New: January 2022

1 lb ground meat (beef, pork, or veal)

1 sprig fresh flat-leaf parsley, chopped

1 garlic clove, chopped

1 egg, lightly beaten

flour, for dusting

3 tbsp olive oil

1 yellow onion, thinly sliced

2 celery sticks, chopped

2 carrots, chopped

1 spring small fresh rosemary, chopped

1 can of crushed tomatoes (794 g)

1 lb rigatoni (dry)

25g Parmesan cheese, grated

salt and pepper

1. Mix together the minced meat, parsley and garlic in a bowl, then stir in the egg and season with salt and pepper. 

2. Shape the mixture into small meatballs, dust with flour and set aside. 

3. Heat the oil in a pan, add the onion, celery, carrot and rosemary and cook over a low heat, stirring occasionally, for 5 minutes. 

4. Then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over, 

5. add the tomatoes and season with salt. Lower the heat, cover and simmer, stirring occasionally, for about 40 minutes. 

6. Cook the rigatoni in a large pan of salted boiling water until al dente, then drain and tip into the pan with the meatballs, Mix well and heat through for 2 minutes. 

7. Transfer to a warm serving dish and sprinkle with the Parmesan.

From the silver spoon

Overnight Walnut Wheat Bread

New: Jan 2022

Ingredients

375 g Bread Flour

125 g Whole Wheat Flour

400 g Water Lukewarm (90-95F)

12 g Fine Sea Salt

1/2 tsp Yeast

95 g Walnut Halves

Instructions

Preheat oven to 350 ˚F.

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

Spread Walnuts on baking sheet and bake for 5 minutes until lightly toasted. Remove and let cool.

In flour tub, 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, add in cooled walnuts, 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 loaf for another 1 hr 15 minutes.

15 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://www.thecuriouschickpea.com/overnight-artisan-walnut-bread/

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

More:

1 tablespoon (15ml) extra-virgin olive oil

6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see note)

Pinch red pepper flakes

One hello onion

1/4 cup (60ml) dry white wine

1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand

Kosher salt and freshly ground black pepper

1 pound (450g) dried bucatini pasta (see note)

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Italian version:

This is a rough translation: Cut guanciale in strips, put it in a pan with nothing else in it, cook it for a few min until it starts to turn golden. Take it out and put it on some paper towel so it get doesn’t get soggy (this is v important!!!!!!!!!!). (You can then strain the little bits of guanciale detritus out of the fat in the pan but I am too lazy for that). Then add the wine to the pan and cook it with the fat until the alcohol evaporates. Then rip up the tomatoes in large pieces and add those to the pan with the peperoncino in flakes (however I usually just leave the peperoncino whole then take it out at the end bc I don’t like this pasta too spicy). Then salt and cook it for around 15 min (I cook it at least until you can see the tomatoes have turned darker) boil pasta separately in salted water a min or two under, add to pan with some pasta water and finish cooking in the sauce then add guanciale and pecorino! 

Bucatini all'Amatriciana Recipe

Ingredients

1 tablespoon (15ml) extra-virgin olive oil

6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (can also use pancetta)

Pinch red pepper flakes

1/4 cup (60ml) dry white wine

1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand

Kosher salt and freshly ground black pepper

1 pound (450g) dried bucatini pasta (see note)

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Directions

In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Season with salt and pepper.

Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Pancakes

¾ cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

2 tablespoons butter, melted

Step 1

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Step 2

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Step 3

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

originally from:

https://www.allrecipes.com/recipe/162760/fluffy-pancakes/

chinese donut

you tiao

youtiao

2 cups all-purpose flour

1 egg

1/2 teaspoon salt

1½ teaspoons baking powder

1 tablespoon milk

2 tablespoons unsalted butter (softened, NOT MELTED)

about 1/3 cup water (the exact amount changes based on the humidity in your kitchen; the dough should be very soft, but not sticking to the mixing bowl)

oil (for frying)

1. Using your electric mixer with the dough hook attachment, first mix the flour, egg, salt, baking powder, milk, and softened butter together on the lowest setting. Keeping the speed at “stir,” slowly add the water in a few separate batches (you may need more or less depending on the humidity in your kitchen).

2. Knead the dough for 15 minutes. The dough should be sticky, but not stick to the sides of the bowl. Cover the dough, and let rest for 30 minutes. This can be done by hand if you don’t have a mixer. Just knead the dough for 5-10 minutes longer.

3. On a clean, lightly floured surface, form the dough into a long flat loaf shape, about 1/4-inch thick and 4 inches wide. Take the time to make it truly uniform. Place it in the center of a large piece of plastic wrap on a baking sheet or long, flat plate. Wrap the dough, tucking the two ends of the plastic under the loaf, and ensuring that the dough is completely covered. Refrigerate overnight.

In the morning, take out the dough and let it sit on the counter (wrapped) for 1-3 hours until the dough is completely back to room temperature and VERY, VERY soft to the touch. This step is critical, and may take longer in the colder months. If you don't let the dough come back to room temperature, it won't fry up properly.

4. Now prepare the oil for frying using your wok. You can also use a large pan with some depth for added safety. The goal is to have a large vessel, so that you can produce authentically long crullers. Use medium heat to slowly bring the oil up to 400-425°F/205-220°C.

While the oil is heating up, you can unwrap the dough. Gently flip the dough onto a lightly floured surface, peeling off the plastic wrap. Very lightly flour the top side of the dough also. Next, cut the dough into 1-inch wide strips (try to cut an even number of strips). Then stack them two by two, and press the center, lengthwise, with a chopstick. Hold the two ends of each piece, and gently stretch the dough to a 9-inch long rope.

5. Once the oil is up to temperature, carefully lower the stretched dough into the oil. If the oil temperature is right, the dough should surface right away. Now take a long cooking tool (we used chopsticks, but you could also use tongs), and quickly roll the dough in a continuous motion for about a minute.

6. You can fry one to two at a time. Just be sure to take the time to continuously roll the dough in the oil. The youtiao is done once they turn light golden brown. Try not to over-fry them as they become unpleasantly crunchy rather than chewy and delicious.

Now, repeat those steps with the remaining dough. You might want two people manning the process—one to form and place the dough into the fryer and one to roll the dough around once it’s in the oil.

originally from: https://thewoksoflife.com/youtiao-recipe/

 From the Silver Spoon

Modified Bolognese

 Avocado Toast

new: April 2020 

originally from: https://www.seriouseats.com/basic-neapolitan-pizza-dough-recipe

Mille Feuille

New: November 2021

Ingredients

For the Pastry Cream

2 cups whole milk 473mL

1/2 vanilla bean split lengthwise

6 egg yolks

2/3 cup sugar 135g

1/4 cup cornstarch 37g

1 tbsp unsalted butter 15g, cold

For the Pastry

1 package frozen puff pastry (need to thaw in fridge for at least 2-3 hours)

For the Icing

3 cups powdered sugar

2 tsp vanilla

1/4 cup milk

1/4 cup cocoa powder

Instructions

For the Pastry Cream

Slice a vanilla bean down the middle and use a spoon to scrape out the seeds.

Transfer the milk and vanilla seeds to a medium pot and place over medium-high heat.

Bring to a boil whisking occasionally then immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the sugar and corn starch together then add the egg yolks and whisk until light and fluffy.

Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter. Let cool slightly. 

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until cooled.

For the Pastry Layers

Preheat oven to 400F.

Measure first! This recipe makes about 9 pastries so that means you need 27x rectangles

Roll out to about 1/16 an inch then use a knife or pizza cutter to cut 2x4 inch rectangles.

Line a baking sheet with parchment paper then place the first batch of rectangles about 2 inches apart. Place another sheet of parchment on top then cover with another baking sheet.

Bake for about 11 minutes rotating tray halfway through. Remove from oven and transfer to a wire rack to cool. Repeat process with 1/2 of the remaining sheet of puff pastry for the additional rectangles. You can clean up the edges with a sharp knife if desired.

For the Glaze

Add the powdered sugar to a large bowl then pour in the vanilla extract and 3 tablespoons of milk whisk together and add more milk as needed. You want a spreadable consistency but not a watery "flooding" consistency.

Transfer about 1/3 cup of the glaze to a different bowl and add the cocoa powder an another tablespoon of milk. Whisk together until smooth. Add more milk as needed so the chocolate glaze matches the vanilla glaze in consistency.

Transfer each batch of icing to a piping bag. You can use a small round tip like a #4 for the chocolate or just snip the tip off.

For the Assembly

Lay out 9 rectangles onto a wire rack over a piece of paper. Spread the vanilla icing onto each rectangle then pipe stripes of chocolate onto each one. Use a toothpick, skewer, or knife to create the chevron pattern by dragging the tool across the chocolate stripes in alternating directions. Set aside to set.

You can speed things up by arranging the tops in a grid where they're all touching then pipe the chocolate and create the chevrons.

Whip the cream and powdered sugar together until somewhat stiff peaks form. Whip the chilled pastry cream to break it up and smooth it out 

Pipe 8 dollops of pastry cream onto the first piece of puff pastry. Place another piece of pastry on top then pipe eight more dollops and add the top on. 

Originally from: https://preppykitchen.com/mille-feuille/

Guacamole

2 ripe avocados

1 small heirloom tomato

1/4 c red onion

Juice from half a lime

Squid Ink Pasta Sauce

new: dec 2021

Olive oil in hot pan

Add two thinly sliced onions, cook at low heat

Chop 4-8 garlic cloves, add to pan

Cook on low

Add 2-3 chopped heirloom tomatoes (small)

Add 1 heaping Tb of tomato paste

Add dash of chili flakes

Add large splash of heavy cream

Add 250 g of cooked squid ink pasta

Add half lemon of juice

Serve with cooked shrimp, scallops, salmon or mix

melody recipe