[{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/cuisine/american/","section":"Cuisine","summary":"","title":"American","type":"cuisine"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/tags/bases/","section":"Tags","summary":"","title":"Bases","type":"tags"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/","section":"Bruce loves to cook","summary":"","title":"Bruce loves to cook","type":"page"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/cuisine/","section":"Cuisine","summary":"","title":"Cuisine","type":"cuisine"},{"content":"This is a quick and effective way to marinade chicken and pork. The mayo ensure spices don\u0026rsquo;t burn, and it adheres to the cut surprisingly well.\nMechanic Mayonaiuse coats the meat evenly and holds the seasonings in contact throughout marinating, producing more consistent browning and a tender surface. The baking soda effect is mild; the big win is surface adhesion. The result is that meats and spices are less prone to burning.\nIngredients For ~2 butterflied chicken breasts.\n40g mayonnaise (Helmans or Kewpie) zest of 1 lemon (or a squeeze of lemon juice) 2 cloves garlic (10g minced) ~1g black pepper (10 cranks) 1 teaspoons dried oregano 3g kosher salt 1g MSG Method Remove fat, skin, and butterfly larger chicken breasts or pork chops. Pound out slightly, to a desirable shape.\nCombine all ingredients and mix well. Coat chicken and marinate for 30 minutes minimum, up to 8 hours in the fridge.\nGrill, broil, or pan-fry as usual. The mayo coating browns and crisps on contact with heat. Cook to 63C/145F and let rest (it should peak at 66C / 150F).\nTo serve Serve chicken or pork with, rice, a salad, or on a bun.\nVariations Teryaki (sake, mirin, soy, ginger, sesame seeds, and sriracha for some spice) Notes I was skeptical about this technique until Keji explained that mayo is a fat that is emulsified with acid, salt, and spice Tested as a pure marinade (not salted separately first). Worked well; slightly salty, very tasty. Reduce salt if using a thinner cut that will marinate longer. Kewpie is an thick, savoury, and enriched Japanese mayonnaise (packaged in a classic squeeze bottle) ","date":"21 September 2026","externalUrl":null,"permalink":"/recipes/mayo-marinade/","section":"Recipes","summary":"This is a quick and effective way to marinade chicken and pork. The mayo ensure spices don’t burn, and it adheres to the cut surprisingly well.\nMechanic Mayonaiuse coats the meat evenly and holds the seasonings in contact throughout marinating, producing more consistent browning and a tender surface. The baking soda effect is mild; the big win is surface adhesion. The result is that meats and spices are less prone to burning.\n","title":"Mayo marinade","type":"recipes"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/tags/mediterranean/","section":"Tags","summary":"","title":"Mediterranean","type":"tags"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/tags/quick/","section":"Tags","summary":"","title":"Quick","type":"tags"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/recipes/","section":"Recipes","summary":"","title":"Recipes","type":"recipes"},{"content":"","date":"21 September 2026","externalUrl":null,"permalink":"/tags/","section":"Tags","summary":"","title":"Tags","type":"tags"},{"content":"A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.\nIngredients 250 g long-grain white rice, uncooked 3 tablespoons coconut or canola oil, divided ½ small butternut squash (about 450 g, peeled and cut into 1cm pieces, about 600 ml) 1 onion, chopped 2 cloves garlic, finely chopped 1 tablespoon grated fresh ginger, peeled 3 tablespoons yellow Thai curry paste 1 can (400 ml) light coconut milk 1 jalapeño (or thai chili), halved 1 teaspoon ground turmeric 1 red pepper, seeded and cut into 1cm pieces 2-4 tablespoons lime juice, plus lime wedges to serve 1 tablespoon fish sauce (or soy sauce for vegetarian) 750 g baby spinach, chopped Chopped cashews and cilantro, to serve Method Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.\nAdd the remaining tablespoon of oil along with the onion and sauté until softened, about 6 minutes. Stir in the garlic and ginger and cook until fragrant, 2 minutes. Add the curry paste and cook, stirring, until darkened, 1 minute.\nAdd the coconut milk, jalapeño, and turmeric, and bring to a simmer. Add the red pepper and squash, and simmer until the squash is just tender, about 15 minutes. Remove from heat, discard the jalapeño, and stir in the lime juice and fish sauce. Fold in the spinach until wilted.\nServe over rice, sprinkled with cashews and cilantro.\nNotes Original recipe notes 3 tablespoons of curry paste plus a whole jalapeño runs hot; halve the jalapeño or omit it for a milder version. A can of chickpeas stirred in adds protein and heft if serving as a main. ","date":"18 September 2026","externalUrl":null,"permalink":"/recipes/butternut-squash-curry/","section":"Recipes","summary":"A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.\nIngredients 250 g long-grain white rice, uncooked 3 tablespoons coconut or canola oil, divided ½ small butternut squash (about 450 g, peeled and cut into 1cm pieces, about 600 ml) 1 onion, chopped 2 cloves garlic, finely chopped 1 tablespoon grated fresh ginger, peeled 3 tablespoons yellow Thai curry paste 1 can (400 ml) light coconut milk 1 jalapeño (or thai chili), halved 1 teaspoon ground turmeric 1 red pepper, seeded and cut into 1cm pieces 2-4 tablespoons lime juice, plus lime wedges to serve 1 tablespoon fish sauce (or soy sauce for vegetarian) 750 g baby spinach, chopped Chopped cashews and cilantro, to serve Method Cook the rice according to package directions. Meanwhile, heat 2 tablespoons of oil in a large skillet or medium Dutch oven over medium heat. Add the squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer to a plate.\n","title":"Butternut squash curry","type":"recipes"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/tags/curries/","section":"Tags","summary":"","title":"Curries","type":"tags"},{"content":"Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.\nIngredients 2 tablespoons canola oil, divided 1 red onion, sliced 5mm thick 1 large red pepper, quartered lengthwise then sliced crosswise Kosher salt and pepper 900g boneless, skinless chicken thighs, cut into 3cm pieces 1 can (400 ml) coconut milk, well shaken 3 tablespoons Thai red curry paste Cooked rice, lime wedges, cilantro, and sliced red chile, to serve Method Press Sauté on the multicooker and heat 1 tablespoon of oil. Add the onion and pepper, season with ¼ teaspoon each of salt and pepper, and sauté until just tender, 5 minutes. Transfer to a bowl.\nAdd the remaining tablespoon of oil, season the chicken with ¼ teaspoon each of salt and pepper, and cook until browned on all sides, about 5 minutes.\nWhisk together the coconut milk and curry paste, add to the pot, and scrape up any browned bits. Cover, lock the lid, and cook on high pressure for 8 to 10 minutes. Quick release.\nToss the chicken with the onion and red pepper. Serve over rice with lime wedges, cilantro, and red chile.\nNotes Original recipe uses 900g beef chuck roast at 35 minutes high pressure with a 10-minute natural release; chicken thighs need far less time and are prone to overcooking at that duration. One reviewer of the original found it came out greasy with beef chuck fat — chicken thighs should sidestep that, but trim visible fat before cutting. ","date":"18 September 2026","externalUrl":null,"permalink":"/recipes/instant-pot-chicken-thigh-curry/","section":"Recipes","summary":"Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.\n","title":"Instant Pot chicken thigh curry","type":"recipes"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/cuisine/japanese/","section":"Cuisine","summary":"","title":"Japanese","type":"cuisine"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/tags/japanese/","section":"Tags","summary":"","title":"Japanese","type":"tags"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/tags/mains/","section":"Tags","summary":"","title":"Mains","type":"tags"},{"content":"This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.\nMechanic The curry roux goes in on top of the other ingredients, unmixed, right before sealing the lid. Stirring it in first lets it sink and scorch on the bottom under pressure; left on top, it melts gradually into the stock as the pot comes up to pressure and stays clear of the heating element.\nIngredients 3 large onions (about 1kg), halved and cut into wedges 1½ carrots (about 150g), peeled, cut into bite-sized pieces (rangiri cut) 3 Yukon gold potatoes (about 450g), peeled, cut into quarters, soaked in water 15 minutes 2 cloves garlic, minced 1 teaspoon ginger, grated, with juice 700g boneless, skinless chicken thighs, cut into bite-sized pieces (sogigiri cut) ⅛ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 tablespoon neutral oil 750ml chicken stock (or half stock, half water for lower sodium) 1 package (240g) Japanese curry roux 1 tablespoon ketchup 1 tablespoon soy sauce Cooked Japanese short-grain rice, to serve Fukujinzuke (Japanese red pickled vegetables), to serve Method Season the chicken with the salt and pepper. Press Sauté on the Instant Pot (or preheat a stovetop pressure cooker over medium heat). When the pot is hot, add the oil and distribute evenly.\nAdd the onion wedges, garlic, and ginger with its juice, and mix well. Add the chicken and mix until just coated with the oil. Add the carrots and potatoes and mix well.\nAdd the stock and press down the meat and vegetables with a spatula so everything is submerged. Place the curry roux cubes on top of the other ingredients without mixing them in.\nCover and lock the lid, making sure the steam release handle points to Sealing. Cancel Sauté mode and pressure cook on high for 15 minutes. Quick release, or let pressure release naturally (about 15 minutes, not counted in total time).\nUnlock the lid carefully. Add the ketchup and soy sauce and mix well, stirring to fully dissolve the roux and checking for any undissolved chunks. Taste and add salt if needed — this varies by stock and roux brand.\nTo serve Rice on individual plates, curry spooned over top, fukujinzuke on the side.\nNotes Do not use russet potatoes; they break down too easily under pressure. Yukon gold holds its shape. Leftover sauce thickens into a paste as it cools and scorches easily on reheat. Loosen with 120ml water or more, then reheat gently; simmer uncovered to re-thicken if needed. Keeps refrigerated up to 3 days, or frozen up to a month (pull the potatoes out before freezing — texture suffers). Original recipe uses a stovetop or Instant Pot pressure cooker interchangeably; stovetop needs medium-low heat to hold high pressure for the same 15 minutes. ","date":"18 September 2026","externalUrl":null,"permalink":"/recipes/pressure-cooker-japanese-curry/","section":"Recipes","summary":"This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.\nMechanic The curry roux goes in on top of the other ingredients, unmixed, right before sealing the lid. Stirring it in first lets it sink and scorch on the bottom under pressure; left on top, it melts gradually into the stock as the pot comes up to pressure and stays clear of the heating element.\n","title":"Pressure cooker Japanese curry","type":"recipes"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/cuisine/thai/","section":"Cuisine","summary":"","title":"Thai","type":"cuisine"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/tags/thai/","section":"Tags","summary":"","title":"Thai","type":"tags"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/tags/vegetarian/","section":"Tags","summary":"","title":"Vegetarian","type":"tags"},{"content":"","date":"18 September 2026","externalUrl":null,"permalink":"/tags/weeknight/","section":"Tags","summary":"","title":"Weeknight","type":"tags"},{"content":"I remember learning to make foil camp packets at a kids camp. The recipe was simple: a handful of cut up veg, a potato cut into cubes, ¼ pound of beef, half a bouillon cube, and a pat of butter in a foil pouch (with some ground pepper). We cooked it over a fire until it smelled lovely.\nThat first pouch I made was so flavourful. The beef and potatoes browned and were crunchy, and the veg tasted like the rest of the pack. I don’t think I realised it at the time, but I had a whiff of what simple pleasure food could be.\nI don’t think my childhood kitchen ever had bouillon, and ground beef was something that was boiled for hours so that it was safe to eat, and I don’t remember making camp pouches until I had my own kids.\nWe went camping at least a few times when I was younger. In the early days, we had an old, musty canvas tent that we spent as little time as possible in. Later, we bought a tent trailer that was also musty, but we would open it up in our backyard every year to air it out, so it was much nicer to spend time in.\nOddly, I don’t remember much about what we ate when we were camping. I do remember that my dad had a hibachi and a butane camp stove. I’m pretty sure the hibachi was used mostly to make hotdogs, which I likely ate plain on a white fluffy bun. This is how we ate them in grade school, and I had no idea that hotdogs had condiments until I was an adult.\nI suspect that the camp stove was used to make pancakes and percolated coffee, though I mostly remember eating those tiny boxes of cereal, which opened up into an awkward bowl. I would always fight for my favourite cereals, which were corn flakes and rice crispies. I never understood why people ate fruit loops or cheerios, neither of which tasted like much.\nCamping in my childhood was mostly about what we did and not what we ate; time at the lake, playing with cousins, and generally avoiding the adults. There was food, but it was simple, and mostly perfunctory and frugal.\nAs an adult, camping evolved into something more equally about the food and the fun, and we have a long list of camp favourites that we make every year we get up to the family lake property. The foods we made evolved over the years, but my best memory is in developing menus that would make the family happy, with some nostalgia, and something new. I also have fond memories of buying groceries for camping, where we always bought more than we needed.\n","date":"17 September 2026","externalUrl":null,"permalink":"/essays/food-memories/camp-cooking/","section":"Essays","summary":"I remember learning to make foil camp packets at a kids camp. The recipe was simple: a handful of cut up veg, a potato cut into cubes, ¼ pound of beef, half a bouillon cube, and a pat of butter in a foil pouch (with some ground pepper). We cooked it over a fire until it smelled lovely.\n","title":"Camp cooking","type":"essays"},{"content":"","date":"17 September 2026","externalUrl":null,"permalink":"/essays/","section":"Essays","summary":"","title":"Essays","type":"essays"},{"content":"","date":"17 September 2026","externalUrl":null,"permalink":"/tags/food-memory/","section":"Tags","summary":"","title":"Food-Memory","type":"tags"},{"content":"My dad only knew how to cook a few dishes, but he was proud of each one. He loved making boxed mac and cheese. It was usually the blue generic box, and not brand named KD (Kraft Dinner for anyone not from Canada).\nDad would start by heating a few tablespoons of margarine in a tiny, janky aluminium pot, stirring in the cheese powder, adding in some fresh milk. He cooked the noodles in a larger copper-bottom pot, draining it, and then adding back his special sauce.\nHe served the macaroni with canned brown beans, which he spiced up with mustard and pepper, along with sliced wieners. He served the beans on the side, which I would immediately mix in with the mac as soon as the bowl hit the table. I would add generic branded catsup and preground black pepper, and would devour the bowl in a few minutes.\nI still make macaroni and cheese, with baked beans and sausage. My kids call it a garbage plate, and it has always been one of their favourite comfort meals. I think of my father every time I make it, and even now it brings equal parts joy and sadness. He tried so hard.\n","date":"17 September 2026","externalUrl":null,"permalink":"/essays/food-memories/garbage-plates/","section":"Essays","summary":"My dad only knew how to cook a few dishes, but he was proud of each one. He loved making boxed mac and cheese. It was usually the blue generic box, and not brand named KD (Kraft Dinner for anyone not from Canada).\n","title":"Garbage plates","type":"essays"},{"content":"I remember an old cast aluminium pot, handed down from my grandparents. It was pockmarked, with a patina of polymerized oils in the depressions. It once served as a pressure cooker that exploded in my grandmother’s kitchen, so it no longer had a lid. The handle was loose and the bolt seized, making it a death trap when loaded with a hot sauce. This pot was mostly used for my mom’s frugal spaghetti sauce, which was a simple combination of beef, puréd tomatoes, and just a hint of oregano, salt, and pepper.\nAnd when I say a hint of oregano, it was an almost homoeopathic amount of seasoning. I remember helping my mom move in the 1990s and packing up that oregano, labelled with a best before date from somewhere in the early 1980s. I opened the bottle and smelled it, and somehow it still smelled like my childhood.\nThe method my mom used for making her tomato sauce was to drop a 1 pound package of mince, which I imagine was a 70/30 mix of beef and fat. We bought or traded for a quarter of beef every year, and stored the paper wrapped in stamped packages in one of the two large freezers in our shed in the backyard. I don’t remember her adding fresh onions or garlic, but I’m pretty sure a teaspoon of garlic and onion powder made their way into the sauce near the end.\nThat pound of beef would cook down for half an hour or so, not to brown it, but so that it was safe to eat. A lot of the lore of the kitchen in the 70s and 80s was learned in the 60s, when overcooking meat was an important step in food safety. The result was a very softened, but somehow unbrowned mass of meat and oil.\nA small amount of salt and pepper were added once the beef was cooked, along with a tall pint can of store brand tomato sauce. On a good day, we used Hunt’s, usually after a case lot sale.\nWe knew that the sauce was done when there was a thick slick of oil on top. By today’s standards this would be unappealing, and today I usually both use a lower fat beef mixture and emulsify the oil into the beef mixture. But back then, the fat was nutrition and normal, and the calories kept us fed and warm.\nThe sauce was then poured over overcooked house brand spaghetti, so that water pooled around it. We stirred it up and it was delicious for a hungry young boy, and it was cheap enough that I always had seconds. Occasionally we had shelf-stable parm to dust on top, which was heaven.\nI remember eating spaghetti at my aunt’s house. She used green pepper, fresh onion, and (I assume) fresh garlic. I wasn’t used to the bitter and herbaceous flavour of the green pepper, but thinking back now I suspect it tasted better. I also remember having spaghetti at a friend’s house. They used more oregano, the fancy flaked style. Unfortunately the only thing I remember about it is that it was reheated in a space-aged microwave that had a big dial timer. It must have been good, though, as we always finished it quickly.\n","date":"17 September 2026","externalUrl":null,"permalink":"/essays/food-memories/slick-spaghetti-with-a-hint-of-oregano/","section":"Essays","summary":"I remember an old cast aluminium pot, handed down from my grandparents. It was pockmarked, with a patina of polymerized oils in the depressions. It once served as a pressure cooker that exploded in my grandmother’s kitchen, so it no longer had a lid. The handle was loose and the bolt seized, making it a death trap when loaded with a hot sauce. This pot was mostly used for my mom’s frugal spaghetti sauce, which was a simple combination of beef, puréd tomatoes, and just a hint of oregano, salt, and pepper.\n","title":"Slick spaghetti with a hint of oregano","type":"essays"},{"content":"I grew up in a small town of immigrants mostly from various parts of central, eastern, and northern Europe. Many of our neighbours were second and third generation Mennonites, with a few Dutch families sprinkled here and there. We were the outsiders, which was honestly a great way to grow up.\nIf I wanted to be extra honest, I would say that we were white trash. We had an old pickup sitting on blocks in the front yard. Our driveway was gravel. Well, it was mostly weeds and some ravel, always in a state of disrepair. The driveway led back to the back yard, which had a shed and two lean-tos, each filled with firewood and spiders. The shed itself had a lonely extension cord strung to it from the house, powering two old chest freezers. Beyond the shed was a small garden and a chicken coop with a sagging roof. Beyond the coop was an empty field that occasionally housed goats or sheep, all backing on a dyke separating us from a canal and swampy land.\nThe term white trash didn’t quite fit who we were. My mom was Métis, or mixed-blood. A muggle. My dad was Scottish, separated by several generations from the homeland and identity. When people caught a hint that we were even partly Métis, there were jokes and sideways glances, so we avoided talking about it. We identified as Canadian, or rural Canadian, but we always felt like outsiders.\nOur small town had a single corner store, a gas station, a credit union, and a deli. The deli was fantastic. We didn’t visit it often, and I imagine that it was too expensive for our modest lifestyle. But when we did visit it, the food was sublime. I remember pillowy soft kaisers, fragrant swiss cheese, and tender and savoury meats. Mustard, onions, pickles, and fermented cabbage. I loved it! I’ve always appreciated the value of a good deli, which these days are difficult to find in our area.\nDeli sandwiches were the pinnacle of cuisine for me at the time. Deli sliced swiss cheese tasted nothing like bulk block cheddar, the only cheese I knew. The sliced turkey was moist, and deeply flavourful, in stark constrast to the perfunctory holiday Turkeys cooked past oblivion out of the 1960s mindset of pasturizing food. The mustard was sharp, the sprouds fresh and earthy. It was the perfect sandwich.\n","date":"17 September 2026","externalUrl":null,"permalink":"/essays/food-memories/the-dutch-deli/","section":"Essays","summary":"I grew up in a small town of immigrants mostly from various parts of central, eastern, and northern Europe. Many of our neighbours were second and third generation Mennonites, with a few Dutch families sprinkled here and there. We were the outsiders, which was honestly a great way to grow up.\n","title":"The Dutch deli","type":"essays"},{"content":"As our small town evolved, more families moved in from all over the world.\nI remember one family bought my best friend’s house. It was something like 15 acres of fallow land, with a large house that was built at the pinnacle of their grandparent’s careers. The house was grand, with 10 bedrooms, two kitchens, a library, conservatory, and countless other amenities that I found fascinating as a kid who lived in a tiny 2 bedroom turn-of-the-century home.\nIt wasn’t just one family moving into that house, it was five families. It caused a stir in the community as you can imagine, but I’ve always thought it was one of the most practical things that a large family could do. The family went on to completely change how the region was farmed, but more important to me, they changed my perspective on food.\nThe food, oh the food! I remember the first time I smelled the food from their kitchen. It was a confusing and intoxicating symphony of sweet and savoury. They turned milk into a sort of cheese, and ate these large beans I had never seen, all with this fresh flat bread that had burnt spots all over it. They had a strange oven on the back deck used to bake the bread, and the meat that they ate sparingly.\nI didn’t know it at the time, but I think I realised that the food served in our house wasn’t in the same league as the food of southern India. Our country stews were flat and pale in comparison, our soups were flavourless, and our canned foods were bland. It wasn’t until I was older that I learned about the spices and layers that make up various Indian dishes, but the seed was planted in my head at a young age.\n","date":"17 September 2026","externalUrl":null,"permalink":"/essays/food-memories/the-smells-of-india/","section":"Essays","summary":"As our small town evolved, more families moved in from all over the world.\nI remember one family bought my best friend’s house. It was something like 15 acres of fallow land, with a large house that was built at the pinnacle of their grandparent’s careers. The house was grand, with 10 bedrooms, two kitchens, a library, conservatory, and countless other amenities that I found fascinating as a kid who lived in a tiny 2 bedroom turn-of-the-century home.\n","title":"The smells of India","type":"essays"},{"content":"Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, saussage, roasts, and dumplings.\nIngredients 2 tbsp butter 1 small red cabbage, sliced thin, about 1¼ lb (565 g) ⅓ cup water ¼ cup red wine 2 tbsp red wine vinegar, or to taste 2 tbsp white sugar pinch of caraway seeds salt and pepper to taste Method Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn\u0026rsquo;t matter as long as the cut is consistent, so it all cooks at the same rate.\nMelt the butter in a wide skillet over medium heat. Add the cabbage, then season with salt. Add the water, red wine, red wine vinegar, sugar, and caraway seeds.\nCook uncovered, raising the heat to medium-high if you want it to go faster, stirring occasionally to keep it moving. You\u0026rsquo;re cooking off the liquid, and the cabbage should be tender by the time it\u0026rsquo;s gone, about 15 minutes. If the liquid evaporates before the cabbage is tender, add a splash more water and keep cooking.\nTaste once the liquid is gone. Adjust with more salt and pepper, sugar for sweetness, or vinegar for tang, to taste.\nNotes Everything here is to taste, not precisely measured; the amounts above are a starting point. For a more complex version, sauté diced or sliced onion in the butter before adding the cabbag e. Bacon or pancetta also works, cooked first to render fat. Raisins, currants, shallots, leeks, apples, and pears are all common additions. Good base for a one-dish meal with smoked sausage or leftover pork ribs stirred in. ","date":"29 August 2026","externalUrl":null,"permalink":"/recipes/braised-red-cabbage/","section":"Recipes","summary":"Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, saussage, roasts, and dumplings.\nIngredients 2 tbsp butter 1 small red cabbage, sliced thin, about 1¼ lb (565 g) ⅓ cup water ¼ cup red wine 2 tbsp red wine vinegar, or to taste 2 tbsp white sugar pinch of caraway seeds salt and pepper to taste Method Halve the cabbage. Make an angled cut at the base of each half to trim out the core and the thick white ribs. Flip each half to the cut side and slice into thin ribbons; the exact thickness doesn’t matter as long as the cut is consistent, so it all cooks at the same rate.\n","title":"Braised red cabbage","type":"recipes"},{"content":"","date":"29 August 2026","externalUrl":null,"permalink":"/cuisine/german/","section":"Cuisine","summary":"","title":"German","type":"cuisine"},{"content":"","date":"29 August 2026","externalUrl":null,"permalink":"/tags/german/","section":"Tags","summary":"","title":"German","type":"tags"},{"content":"","date":"29 August 2026","externalUrl":null,"permalink":"/tags/sides/","section":"Tags","summary":"","title":"Sides","type":"tags"},{"content":"","date":"20 August 2026","externalUrl":null,"permalink":"/tags/american/","section":"Tags","summary":"","title":"American","type":"tags"},{"content":"","date":"20 August 2026","externalUrl":null,"permalink":"/tags/make-ahead/","section":"Tags","summary":"","title":"Make-Ahead","type":"tags"},{"content":"","date":"20 August 2026","externalUrl":null,"permalink":"/tags/pork/","section":"Tags","summary":"","title":"Pork","type":"tags"},{"content":"Pulled pork is a great base for dozens of dishes, including sliders, chilis, tacos, macaroni, rice bowls, and more.\nMechanic The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn\u0026rsquo;t depend on how much fat and pork juice ends up in the pot.\nIngredients ½ cup spice rub per shoulder, adapted with paprika, smoked paprika, ancho chili powder, and cumin (I use [[Bruce\u0026rsquo;s Poultry and Pork Spice Rub]]) 1 pork shoulders 2 onions, roughly chopped 1 head garlic, peeled 125–250 ml chicken stock 125 ml cider vinegar 125 ml ketchup ½ teaspoon liquid smoke brown sugar, to taste (sauce) Method Rub: coat pork shoulders evenly with the adapted spice rub. Refrigerate 12–24 hours. Braise: combine chicken stock, onion, and garlic in the pressure cooker pot. Nestle in the rubbed pork. Cook: bring to high pressure, then cook 45-60 minutes. Release pressure naturally for 20 minutes. I avoid quick releasing here so that the liquid doesn\u0026rsquo;t get too cloudy. Sauce: as the pork depressurizes, simmer cider vinegar, ketchup, and liquid smoke in a saucepan until slightly thickened, 10 to 15 minutes. Season with salt, pepper, and brown sugar to taste. Finish: shred the pork, discarding fat. Skim fat from the braising liquid; stir a little into the sauce for extra flavour and body, or discard. To serve Stir some sauce into the shredded pork, serve on buns with the rest on the side.\nNotes A 6 L pressure cooker holds 2 boneless shoulders (or 1 bone-in). [draft] Untested as split-liquid version. Sauce yield and reduction time haven\u0026rsquo;t been measured; update once tested. ","date":"20 August 2026","externalUrl":null,"permalink":"/recipes/pulled-pork/","section":"Recipes","summary":"Pulled pork is a great base for dozens of dishes, including sliders, chilis, tacos, macaroni, rice bowls, and more.\nMechanic The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn’t depend on how much fat and pork juice ends up in the pot.\n","title":"Pulled pork","type":"recipes"},{"content":"","date":"20 August 2026","externalUrl":null,"permalink":"/tags/slow-cooker/","section":"Tags","summary":"","title":"Slow-Cooker","type":"tags"},{"content":"","date":"19 July 2026","externalUrl":null,"permalink":"/tags/beef/","section":"Tags","summary":"","title":"Beef","type":"tags"},{"content":"","date":"19 July 2026","externalUrl":null,"permalink":"/tags/freezer-friendly/","section":"Tags","summary":"","title":"Freezer-Friendly","type":"tags"},{"content":"","date":"19 July 2026","externalUrl":null,"permalink":"/cuisine/greek/","section":"Cuisine","summary":"","title":"Greek","type":"cuisine"},{"content":"Gyro beef or lamb is a great base for salads, pitas, sandwhichs, and other preparations.\nMechanic This is the gyro spice-and-meat base, sized to 1 kg of ground meat so it scales cleanly for freezing or batch cooking. The technique is sausage-making applied without a grinder: mixing with cold water and a bread crumb panade until sticky emulsifies the proteins, giving a snap and shape-holding bite whether you form it into dogs, patties, or kebabs. MSG rounds out the umami without adding more salt to the mix. Skipping the chill or under-mixing still gives a crumbly result.\nIngredients 500 g ground lamb 500 g ground beef 65 ml (¼ cup + 1 tsp) grated yellow onion 4 cloves garlic, crushed 2¼ tbsp dry bread crumbs 1 tbsp minced fresh rosemary 2 tbsp minced fresh parsley 2¼ tsp dried oregano 2¼ tsp kosher salt ¾ tsp MSG 1 tsp black pepper, freshly ground 1 tsp ground cumin 1 tsp paprika ⅛ tsp cayenne pepper 1 tiny pinch ground cinnamon 2¼ tbsp cold water Method Combine all ingredients in a large bowl. Mix by hand for about 2 minutes, until the mixture feels sticky and emulsified. A food processor gives a firmer, snappier texture if you want that instead.\nPortion and shape as needed for the intended use: logs for dogs, patties, or skewered for kebabs.\nChill for at least 4 hours, preferably overnight, before cooking. If freezing raw, pack flat in a freezer bag, thaw in the fridge, then shape and chill as above before cooking.\nNotes The base freezes well in flat zip-top bags. Flat bags defrost in water in 30 minutes, overnight in the fridge, or can be cooked as-is. MSG and salt work together here; ¾ tsp MSG per kg is enough to round out the umami without needing more salt. Cayenne stays subtle at this stage; add more heat at the cooking or glazing step if you want it. ","date":"19 July 2026","externalUrl":null,"permalink":"/recipes/gyro-base/","section":"Recipes","summary":"Gyro beef or lamb is a great base for salads, pitas, sandwhichs, and other preparations.\nMechanic This is the gyro spice-and-meat base, sized to 1 kg of ground meat so it scales cleanly for freezing or batch cooking. The technique is sausage-making applied without a grinder: mixing with cold water and a bread crumb panade until sticky emulsifies the proteins, giving a snap and shape-holding bite whether you form it into dogs, patties, or kebabs. MSG rounds out the umami without adding more salt to the mix. Skipping the chill or under-mixing still gives a crumbly result.\n","title":"Gyro base","type":"recipes"},{"content":"This is a recipe based on inspiration a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.\nMechanic This is sausage-making technique applied to a gyro spice blend. Mixing the ground meat with cold water and a bread crumb panade until sticky develops the proteins into an emulsion, which is what gives the dogs their snap and lets them hold a hot-dog shape on the grill instead of falling apart like a loose burger. Skipping the chill or under-mixing gives a crumbly result.\nIngredients Gyro dogs 500g of [[gyro base]] Swicy glaze 3 tbsp honey 1 tsp lemon juice 1 tbsp Sriracha 1 tsp cayenne pepper Garlic sauce 250 ml (1 cup) Greek yogurt 2 cloves garlic, crushed 1 tsp lemon juice ⅛ tsp salt 1 tbsp olive oil 30 to 60 ml (2 to 4 tbsp) water, to adjust thickness To serve 12 cherry tomatoes, sliced 125 ml (½ cup) diced cucumber 125 ml (½ cup) red onion, thinly sliced Method Make the [[gyro base]], then weigh the mixture and divide into 8 equal portions, about 112g each. Roll each portion on plastic wrap into an 18 cm (7 in) log using damp fingers, then twist the ends of the wrap to hold the shape.\nChill for at least 4 hours, preferably overnight.\nWhisk the glaze ingredients together in a small bowl and set aside.\nStir the garlic sauce ingredients together, thinning with water until pourable. Refrigerate until needed.\nHeat a grill to medium-high. Grill the dogs for about 8 minutes total, turning every 2 minutes, until firm and springy to the touch. Brush with glaze, flip, brush the other side, and repeat every 30 seconds until the glaze is used up and the meat is cooked through.\nTo serve Spread garlic sauce inside the buns, add the dogs, then tomatoes, more garlic sauce, red onion, and cucumber.\nNotes Cayenne shows up twice, once in the meat mix and again in the glaze. That\u0026rsquo;s intentional, it builds heat in two layers rather than front-loading it. The panade (bread crumbs plus cold water) is what lets this work in a normal kitchen without a meat grinder or casings. ","date":"19 July 2026","externalUrl":null,"permalink":"/recipes/gyro-dogs/","section":"Recipes","summary":"This is a recipe based on inspiration a Chef John video. It inspired me to make the gyro mix as a base, which I freeze in large flat zip-top bags.\n","title":"Gyro dogs","type":"recipes"},{"content":"","date":"19 July 2026","externalUrl":null,"permalink":"/tags/lamb/","section":"Tags","summary":"","title":"Lamb","type":"tags"},{"content":"Thailand\u0026rsquo;s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to sear the pork rather than steam it.\nIngredients 2 tablespoons neutral oil, divided 5 cloves garlic 3-4 Thai bird\u0026rsquo;s eye chilies, to taste 300 g ground pork 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1 teaspoon dark soy sauce (for colour) 1 teaspoon sugar 1 cup (about 30 g) holy basil leaves, picked from the stem 2 eggs Steamed jasmine rice, to serve Method Pound the garlic and chilies to a rough, chunky paste with a mortar and pestle. A knife works if you don\u0026rsquo;t have one; a blender doesn\u0026rsquo;t, it purées instead of crushing and loses the texture. Heat 1 tablespoon oil in a wok over high heat. Add the paste and stir-fry 20-30 seconds until fragrant, don\u0026rsquo;t let the garlic brown. Add the pork. Break it up with the spatula and stir-fry 2-3 minutes over high heat until nearly cooked through. Add oyster sauce, light soy, dark soy, and sugar. Stir-fry another minute until the pork is fully cooked and the sauce coats it evenly. Taste and adjust. Turn off the heat. Add the basil and stir just until wilted, about 10-15 seconds. Don\u0026rsquo;t leave it on the heat longer than that. Fry the eggs in the remaining oil over medium-high heat, spooning hot oil over the whites until set, keeping the yolk runny. Serve the pork over rice, topped with a fried egg. Notes Holy basil (bai kra pao) is not optional for the real flavour: peppery, almost clove-like. Thai sweet basil (horapa) is a common substitute but tastes anise-like and changes the dish. High heat matters more than any single ingredient ratio. If your stove runs cool, cook in two batches rather than crowding the wok. Traditional side: prik nam pla (fish sauce with sliced chili and lime). ","date":"11 July 2026","externalUrl":null,"permalink":"/recipes/pad-kra-pao-moo-saap/","section":"Recipes","summary":"Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to sear the pork rather than steam it.\n","title":"Pad kra pao moo saap","type":"recipes"},{"content":"Sometimes I\u0026rsquo;m craving a diner style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn\u0026rsquo;t made it to our region yet.\nIngredients 120 ml mayonnaise (1/2 cup) 3 tablespoons ketchup 1/2 teaspoon yellow mustard 1 tablespoon white vinegar 2 teaspoons sweet pickle relish 2 teaspoons sugar 2 teaspoons finely minced white onion 1/4 teaspoon paprika 0.1 g MSG (about 1/32 teaspoon, a smidgen; 0.05% of total weight) Salt and pepper, to taste Method Combine the mayonnaise, ketchup, mustard, vinegar, relish, sugar, onion, paprika, and MSG in a mixing bowl. Stir until uniform in colour with no streaks of ketchup or mustard visible.\nTaste and adjust with salt and pepper.\nCover and refrigerate at least 1 hour, until the onion and pickle flavours have mellowed into the base.\nTo serve Spread on burger buns, use as a sandwich spread, or serve as a dip for fries.\nNotes 0.05% MSG by weight is small enough that a kitchen scale is the only reliable way to measure it; volume spoons this small (smidgen, drop) are approximate. Keeps refrigerated about 1 week in a sealed container. ","date":"7 July 2026","externalUrl":null,"permalink":"/recipes/in-n-out-burger-spread/","section":"Recipes","summary":"Sometimes I’m craving a diner style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.\n","title":"In-N-Out burger spread","type":"recipes"},{"content":"","date":"7 July 2026","externalUrl":null,"permalink":"/tags/sauces/","section":"Tags","summary":"","title":"Sauces","type":"tags"},{"content":"This is a restaurant style base for takeout curries.\nMechanic This is a BIR (British Indian Restaurant) base gravy: a neutral, lightly spiced vegetable purée that acts as the liquid foundation for takeaway-style curries. Most BIR curries start by blooming aromatics and spices in oil, then adding this gravy to build the sauce. The gravy itself is deliberately mild; the individual dish recipes add heat and character on top.\nIngredients 250 ml neutral oil (or oil reserved from frying [[Onion Bhaji]]) 2 tablespoons garlic-ginger paste 1 tin (400g) plum tomatoes 3 medium yellow onions, quartered 1 green pepper and 1 red pepper, roughly chopped ½ large carrot, roughly chopped 250–750 ml water, plus more to adjust consistency 250 ml cream (or coconut cream) 250 ml garam masala water (see Notes) ¼ cup spiced tomato purée (or tomato paste) Spices:\n1 teaspoon turmeric 1 teaspoon Madras curry powder or masala 1 teaspoon hot paprika or ground Indian chilli 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon fenugreek powder 1 teaspoon salt Method Heat oil in a large pot over medium-high. Add garlic-ginger paste and bloom until fragrant, about 1 minute. Add the powdered spices and bloom, another 1 minute. Add tomato purée and stir in, another minute.\nAdd water and all the vegetables. Bring to a simmer, cover, and cook on medium-low for 45 minutes until everything is very soft. Alternatively, pressure cook on low for 30 minutes.\nAdd the garam masala water. Blend smooth with an immersion blender.\nTemper the cream by whisking in a few ladles of hot gravy, then stir back into the pot. Add water until the gravy coats the back of a spoon: not thick, not watery.\nTo serve Use as the liquid base in [[Butter Chicken]] and other BIR-style curries.\nNotes Garam masala water: steep a tablespoon of whole garam masala spices (cardamom, cloves, cinnamon, black pepper) in 250 ml of just-boiled water for 10 minutes, then strain. Add cream after the tomato acidity has mellowed (toward the end of cooking) to prevent curdling. Keeps refrigerated 5 days. Freezes well in 500 ml portions. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/base-curry-gravy/","section":"Recipes","summary":"This is a restaurant style base for takeout curries.\nMechanic This is a BIR (British Indian Restaurant) base gravy: a neutral, lightly spiced vegetable purée that acts as the liquid foundation for takeaway-style curries. Most BIR curries start by blooming aromatics and spices in oil, then adding this gravy to build the sauce. The gravy itself is deliberately mild; the individual dish recipes add heat and character on top.\n","title":"Base curry gravy","type":"recipes"},{"content":"This is our classic style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served along side it during service.\nMechanic Brown the beef in batches without crowding; you want a sear, not a steam. The fond that builds on the bottom of the pot is the stew\u0026rsquo;s backbone; the wine deglaze lifts all of it. Making this as a minimal stew, without vegetables in the braise, means you can cook it longer without anything going mushy and serve it over whatever you have on hand.\nIngredients 1–2 kg chuck roast, trimmed and cut into 4 cm cubes ½ cup AP flour or other starch 1–2 tablespoons neutral oil, bacon fat, or shortening 2 large yellow onions, diced 225g crimini mushrooms 2 leeks, white and light green parts, diced 2–3 cloves garlic, minced 2 tablespoons tomato paste 240–480 ml (1–2 cups) bright, drinkable red wine 1 L (4 cups) beef or chicken stock 1 tablespoon Worcestershire sauce 1–2 tablespoons herbes de Provence, in a cheesecloth bundle or tea infuser salt and pepper Optional flavour enahancers 1 teaspoon Accent 1–2 tablespoons soy sauce 2–3 teaspoons fish sauce Method Season the beef generously with salt, pepper, and smoked paprika if using. Toss with the flour until lightly coated.\nHeat fat in a large Dutch oven or pressure cooker over medium-high. Sear beef in batches until deeply browned on all sides, 3–4 minutes per side. Don\u0026rsquo;t crowd the pan. Remove and reserve with any drippings.\nAdd mushrooms with a little more fat. Cook until they release their liquid and begin to brown. Add onions and leeks and cook until soft. Stir in tomato paste and cook until fragrant, about 1 minute. Add garlic and cook 30 seconds. Deglaze with the wine, scraping up all the browned bits from the bottom.\nAdd the Worcestershire, stock, and reserved beef with its drippings. Nestle in the herb bundle. Bring to a simmer.\nDutch oven: cook on the lowest possible heat for 2–3 hours until the beef is spoon-tender.\nPressure cooker: cook at highest pressure for 30 minutes. Depressurise naturally.\nTaste and season. Thicken with a flour slurry if needed, or reduce uncovered.\nTo serve Over roasted potatoes, egg noodles, or roasted veg. Frozen peas stirred in at the end. Occasionally with KD for a nostalgic 80s extend-a-meal.\nNotes Improves overnight. Make it a day ahead. Freezes well up to 3 months. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/beef-stew/","section":"Recipes","summary":"This is our classic style beef stew. I tend to make it as a base now, skipping the potatoes and more delicate vegetables, which are served along side it during service.\n","title":"Beef stew","type":"recipes"},{"content":"A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.\nMechanic This recipe exists in three versions; choose the protein and build accordingly. The method is the same in all three: brown the beef, brown the mushrooms, deglaze, simmer, finish with sour cream. The sour cream must be tempered (hot liquid added gradually) or it will break.\nIngredients Nostalgic (hamburger helper style) 750g ground beef 120g yellow onion, diced 350g cremini mushrooms, sliced 500 ml beef or chicken stock 45g unsalted butter 8g (2 tablespoons) mild paprika 500 ml sour cream 455g (4 cups) wide egg noodles salt and pepper Authentic (1950s style) 750g chuck roast, cut into thin strips pearl onions (up to 400g) 350g crimini mushrooms, quartered 1 clove garlic, crushed 500 ml homemade stock 45g unsalted butter 12g (2 teaspoons) Dijon mustard 250 ml white wine or white wine vinegar 250 ml sour cream or crème fraîche 455g (4 cups) wide egg noodles salt and pepper Fancy (bistro style) 750g beef tenderloin, sliced on the bias after cooking 1 shallot, finely diced 350g cremini, chanterelles, or mousserons, quartered 45g neutral oil (for browning) vodka, brandy, sherry, or dry white wine for deglazing 250 ml crème fraîche 455g (4 cups) wide egg noodles Worcestershire sauce, fish sauce, soy sauce, MSG to taste chives and fresh thyme or parsley to finish salt and pepper Method Season beef with paprika (if using), salt, and pepper. Optionally dust with flour for extra browning. Brown in batches in a hot skillet with oil. Remove and reserve.\nIn the same pan, add mushrooms and cook until they release their liquid and begin to brown. Add onion, shallot, or pearl onions and soften. Add garlic and Dijon if using, and stir briefly.\nDeglaze with wine, sherry, or vinegar, scraping up the browned bits. Add half the stock and reduce slightly. Add remaining stock.\nAdd the beef back and simmer until tender: 30 minutes for ground beef, about 1 hour for chuck, or 20 minutes for the sauce alone (add tenderloin sliced at serving for the fancy version).\nCook egg noodles to al dente per package instructions.\nRemove from heat. Temper the sour cream or crème fraîche by whisking a few ladles of hot liquid into it, then stir back into the pan. Do not boil after adding cream or it will break.\nStir in herbs. Taste and adjust seasoning.\nTo serve Over egg noodles with extra sour cream alongside. Pressure cooker note: 10 minutes at high pressure for ground beef, 20 minutes for chuck.\n","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/beef-stroganoff/","section":"Recipes","summary":"A warm and comforting stew. This is a 3-part stroganoff that covers a few styles of the dish.\nMechanic This recipe exists in three versions; choose the protein and build accordingly. The method is the same in all three: brown the beef, brown the mushrooms, deglaze, simmer, finish with sour cream. The sour cream must be tempered (hot liquid added gradually) or it will break.\n","title":"Beef stroganoff","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/breads/","section":"Tags","summary":"","title":"Breads","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/breakfast/","section":"Tags","summary":"","title":"Breakfast","type":"tags"},{"content":"Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local take out shops.\nMechanic This is a BIR-style (British Indian Restaurant) butter chicken, built on a pre-made base curry gravy rather than starting from scratch. The gravy does the heavy lifting; this recipe adds the butter, cream, and finishing flavours that make it distinctly butter chicken.\nIngredients 500 ml [[Base Curry Gravy]] 4 tablespoons almond powder 4 tablespoons yogurt or cream 2 tablespoons oil (onion oil preferred) 40g butter, plus more to finish 1 teaspoon ginger-garlic paste 2 teaspoons masala 1 tablespoon tomato paste (optional) 2 teaspoons methi (dried fenugreek leaves) 500g chicken thigh or breast, diced and precooked To finish:\nsalt to taste additional butter toasted nuts fresh coriander leaves Method Heat oil and butter in a large pan over medium. Add ginger-garlic paste and stir until fragrant, about 1 minute. Add masala and stir until fragrant, about 1 minute. Add tomato paste if using and stir in.\nAdd almond powder and stir until combined and fragrant, 1–2 minutes. Add the diced precooked chicken and stir to coat in the spice mixture.\nPour in the base curry gravy and stir to combine. Bring to a bare simmer.\nTurn off the heat. Add yogurt or cream and stir until smooth. Note: temper the yogurt by adding a few spoonfuls of hot liquid to it first, or it may curdle.\nSimmer on low until heated through. Finish with butter, salt, and methi. Taste and adjust.\nTo serve With basmati rice or Naan . Top with toasted nuts and fresh coriander.\n","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/butter-chicken/","section":"Recipes","summary":"Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local take out shops.\nMechanic This is a BIR-style (British Indian Restaurant) butter chicken, built on a pre-made base curry gravy rather than starting from scratch. The gravy does the heavy lifting; this recipe adds the butter, cream, and finishing flavours that make it distinctly butter chicken.\n","title":"Butter chicken","type":"recipes"},{"content":"This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.\nMechanic Roasting the squash and vegetables first concentrates their sugars and develops colour before anything goes in the pot. Straining the blended soup through a fine-mesh sieve at the end gives a silky texture you can\u0026rsquo;t get any other way. Loosen with stock until it pours easily. It\u0026rsquo;s not a pie filling.\nSoup 1 medium butternut squash, halved and seeds removed 1 onion, roughly diced 240 ml (1 cup) carrots or yam, diced 6 cloves garlic, smashed and peeled 1 tablespoon olive oil 1.5 L (6 cups) stock, plus more as needed 2 tablespoons maple syrup 2 tablespoons apple cider vinegar 2 teaspoons salt, or to taste Heat the oven to 200°C (400°F). Toss the squash, onion, carrots, and garlic with olive oil and a generous pinch of salt. Roast on a baking sheet about 1 hour, until soft and browned.\nTransfer to a large pot and add stock. Simmer on low 30–60 minutes. Blend smooth with an immersion blender. Stir in the sage brown butter, maple syrup, and vinegar. Strain through a fine-mesh sieve and discard solids. Add stock to reach a pourable consistency. Taste and adjust salt, acid, and sweetness.\nSage brown butter 3 tablespoons unsalted butter 6–8 large sage leaves Melt the butter in a small pan over medium heat. Cook until it stops foaming and smells nutty. Remove from heat and add the sage leaves. Let infuse while the soup simmers.\nTo serve With a spoon of crème fraîche or yogurt and something green. Good with fresh bread or grilled cheese alongside.\nNotes Keeps refrigerated 5 days. Freezes well. Thyme or rosemary can replace the sage. Vegan with neutral oil instead of butter. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/butternut-squash-soup/","section":"Recipes","summary":"This is a warm, filling soup that pairs nicely with garlic or cheese bread, or grilled cheese.\nMechanic Roasting the squash and vegetables first concentrates their sugars and develops colour before anything goes in the pot. Straining the blended soup through a fine-mesh sieve at the end gives a silky texture you can’t get any other way. Loosen with stock until it pours easily. It’s not a pie filling.\n","title":"Butternut squash soup","type":"recipes"},{"content":"This is an emulsified dressing that\u0026rsquo;s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.\nMechanic This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It\u0026rsquo;s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.\nIngredients 1 clove garlic, crushed 1 egg white 1 teaspoon anchovy paste (or Worcestershire sauce) 1 teaspoon fresh lemon juice 2 teaspoons dried basil 1 teaspoon dried oregano 2 tablespoons sugar ¼ teaspoon black pepper 2 tablespoons Dijon mustard 2–3 tablespoons good olive oil 1 teaspoon Accent (optional) Method Add everything except the olive oil to a blender. Blend until smooth. With the blender running, drizzle in the olive oil until the dressing is thick enough to coat a spoon.\nTo serve Romaine, croutons, shaved Parmesan.\nNotes From Auntie Linda Stout. Keeps refrigerated 3–4 days. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/caesar-dressing/","section":"Recipes","summary":"This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.\nMechanic This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It’s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.\n","title":"Caesar dressing","type":"recipes"},{"content":"This is my favourite cake. Cover it in a subtle lemon creamcheese icing, and serve warm. Also makes a great breakfast with tea.\nMechanic The high oil content, 480 ml to 360g of flour, makes this exceptionally moist and keeps it that way for days. Refrigerating the layers overnight before icing firms the crumb so they don\u0026rsquo;t slide and the icing goes on cleanly.\nCake 600g (3 cups) sugar 480 ml (2 cups) canola oil 6 eggs 500g (4½ cups) carrot, finely grated 360g (3 cups) AP flour 1½ tablespoons cinnamon 3 teaspoons baking soda ¾ teaspoon salt 1½ teaspoons vanilla extract 100g (1 cup) walnuts, roughly chopped Heat the oven to 150°C (300°F). Oil and flour three 23 cm (9-inch) round cake pans.\nBeat the sugar and oil together until combined. Add the eggs one at a time, beating after each. Mix in the carrots, vanilla, and walnuts.\nIn a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Fold the dry ingredients into the wet until just combined.\nDivide the batter evenly between the three pans. Bake 60 minutes, or until a toothpick comes out clean. Cool in pans, then run a knife around the edge before inverting. Wrap layers in plastic wrap and refrigerate overnight before icing.\nIcing 310g (11 oz) cream cheese, at room temperature 170g (¾ cup) unsalted butter, at room temperature 360g (3 cups) icing sugar ½ teaspoon vanilla extract 100g (1 cup) walnuts, roughly chopped, for finishing Beat the cream cheese and butter together until smooth. Sift in the icing sugar and beat until fluffy. Mix in the vanilla.\nSpread icing between each layer and over the top and sides of the assembled cake. Press the chopped walnuts into the sides.\nNotes Bruce\u0026rsquo;s Birthday Cake, originally from Afterthoughts Dessert Restaurant. This recipe stays in the family. Keeps covered at room temperature 2 days, refrigerated up to a week. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/carrot-cake/","section":"Recipes","summary":"This is my favourite cake. Cover it in a subtle lemon creamcheese icing, and serve warm. Also makes a great breakfast with tea.\nMechanic The high oil content, 480 ml to 360g of flour, makes this exceptionally moist and keeps it that way for days. Refrigerating the layers overnight before icing firms the crumb so they don’t slide and the icing goes on cleanly.\n","title":"Carrot cake","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/casseroles/","section":"Tags","summary":"","title":"Casseroles","type":"tags"},{"content":"French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.\nMechanic Equal parts oil and lemon juice makes this sharper than a modern vinaigrette: the usual ratio is 3:1. The dry mustard emulsifies it. Garlic goes in split rather than crushed so it infuses gently over days rather than overwhelming the dressing immediately.\nIngredients 2 teaspoons dry mustard 2 teaspoons salt 2 cloves garlic, split dash of Tabasco sauce 60 ml (¼ cup) neutral oil 60 ml (¼ cup) lemon juice, freshly squeezed 2 teaspoons Worcestershire sauce 1 tablespoon onion juice Method Combine all ingredients in a jar or bottle. For the onion juice, halve an onion and squeeze it through a lemon squeezer directly into the jar. Seal and shake well.\nRefrigerate. Shake before each use.\nTo serve Any tossed salad.\nNotes The 1:1 oil-to-lemon ratio is noticeably tart. For a mellower dressing, increase oil to 90 ml (6 tablespoons). Remove the garlic after a week if the flavour gets too strong. Keeps 2–3 weeks refrigerated. Recipe from Don\u0026rsquo;s mother, via the family archive. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/classic-french-dressing/","section":"Recipes","summary":"French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.\n","title":"Classic French dressing","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/dairy-free/","section":"Tags","summary":"","title":"Dairy-Free","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/desserts/","section":"Tags","summary":"","title":"Desserts","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/family/","section":"Tags","summary":"","title":"Family","type":"tags"},{"content":"I started making focaccia when I needed to find a use for some leftover pizza dough. I enriched it with olive oil, topped it with kosher salt, and baked it in a pan. We ate it with olive oil and balsamic, and it was lovely.\nMechanic Focaccia is an enriched pizza dough baked in an oiled pan rather than on a stone. The heavy oil in the pan fries the bottom crust as it bakes, giving it crunch. Deep dimples aren\u0026rsquo;t decorative; they anchor toppings and prevent the dough from puffing unevenly. Rest the dough between spreading attempts; it will relax and spread to the corners without tearing.\nIngredients 1 batch [[Pizza Dough]] (1 kg dough, split into 2–3 portions) neutral oil (not extra-virgin), generous amount for pans coarse salt Toppings (choose any combination):\nolives garlic cloves, smashed cherry tomatoes fresh herbs (or dried herbs steeped in olive oil) Brine (optional, see Notes):\n1 tablespoon salt 120 ml (½ cup) water 60 ml (¼ cup) olive oil Method Add the dough portions to heavily oiled pans and let rise until puffy and nearly room temperature, 1–2 hours.\nPrepare toppings. If using fresh herbs, steep them in olive oil for 10–15 minutes.\nPress the dough toward the corners of the pan using your fingers. If it springs back, leave it to rest 10 minutes and try again. With enough rest it will spread without resistance. Once spread, use your fingers to press deep, generous dimples across the entire surface.\nDistribute toppings evenly over the dough. Press larger items (olives, tomatoes) gently into the dimples so they don\u0026rsquo;t roll off. Finish with coarse salt.\nHeat the oven to 220°C (425°F).\nFor thinner focaccia: bake 20 minutes until deep golden brown. For thicker focaccia: reduce to 190°C (375°F) and bake 35–40 minutes.\nRemove from the pan immediately and cool on a rack for at least 20 minutes before cutting.\nNotes The brine topping (salt + water + olive oil whisked together, drizzled over before baking) is traditional but tends to wash off herbs. Worth trying, but optional. Leftovers keep well at room temperature 1 day. Reheat in a hot oven 5 minutes to refresh the crust. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/focaccia/","section":"Recipes","summary":"I started making focaccia when I needed to find a use for some leftover pizza dough. I enriched it with olive oil, topped it with kosher salt, and baked it in a pan. We ate it with olive oil and balsamic, and it was lovely.\n","title":"Focaccia","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/cuisine/french/","section":"Cuisine","summary":"","title":"French","type":"cuisine"},{"content":"Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.\nMechanic 250g flour to 2 whole eggs plus 4 yolks is the ratio. Extra yolks rather than whole eggs make the pasta richer, more golden, and silkier in texture. The 30-minute rest after kneading relaxes the gluten so the dough sheets smoothly without springing back.\nIngredients 250g (about 2 cups) AP flour, plus more for dusting 2 large eggs (about 110g) 4 egg yolks (about 70g) 10g (1 teaspoon) salt Method Mound the flour on a counter or in a large bowl and make a well in the centre. Add the eggs, yolks, and salt. Beat the eggs gently with a fork, gradually pulling in flour from the inside wall of the well. Once the liquid is absorbed, bring the rest of the flour in with a bench scraper until a shaggy ball forms.\nKnead until smooth and elastic, 10–15 minutes. The dough is ready when it springs back slowly when poked. Add flour a pinch at a time if sticky; a few drops of water if too dry.\nWrap tightly and rest 30 minutes at room temperature, or overnight in the fridge.\nDivide into 3–4 pieces. Flatten each piece to fit your pasta sheeter and sheet to your desired thickness, folding and re-sheeting a few times for even texture. Cut or shape as needed, dust with flour, and let rest briefly before cooking.\nCook in well-salted boiling water 2–3 minutes.\nNotes A bowl works as well as the counter method. Shaped pasta (dumplings, ravioli, tortellini) freezes well: freeze on a tray first, then bag. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/fresh-egg-pasta/","section":"Recipes","summary":"Making pasta by hand is easier than it looks. It takes about 20 minutes, plus a bit of cleanup.\nMechanic 250g flour to 2 whole eggs plus 4 yolks is the ratio. Extra yolks rather than whole eggs make the pasta richer, more golden, and silkier in texture. The 30-minute rest after kneading relaxes the gluten so the dough sheets smoothly without springing back.\n","title":"Fresh egg pasta","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/gluten-free/","section":"Tags","summary":"","title":"Gluten-Free","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/cuisine/indian/","section":"Cuisine","summary":"","title":"Indian","type":"cuisine"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/indian/","section":"Tags","summary":"","title":"Indian","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/cuisine/italian/","section":"Cuisine","summary":"","title":"Italian","type":"cuisine"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/italian/","section":"Tags","summary":"","title":"Italian","type":"tags"},{"content":"A plate of spaghetti is a warm, comforting meal. Topping it with a meatball or two elevates it to perfection.\nMechanic A meatball is a protein base, binders, moisteners (panade), and flavourings. The panade, breadcrumbs soaked in liquid, keeps the meatball from drying out. Grated onion (not diced) disappears into the mix and adds moisture. The percentages below are by weight, relative to 1 kg of ground meat, so the recipe scales to any quantity.\nIngredients Based on 1 kg ground meat:\n1000g ground meat (100%) 180g water or stock (18%) 180g onion, grated (18%) 150g breadcrumbs (15%) 70g egg, beaten (7%), about 1½ large eggs 60g Parmesan, grated (6%) 25g garlic, minced (2.5%) 15g fresh parsley, chopped (1.5%) 13g salt (1.25%) 5g MSG (0.5%) 5g dried oregano or thyme (0.5%) 4g black pepper (0.4%) 3g ground fennel (0.25%) 3g ground coriander (0.25%) 1g white pepper (0.13%) Method Combine breadcrumbs and liquid (water, stock, or a mix with cream, buttermilk, or sour cream). Let soak until absorbed. This is the panade.\nGrind or measure spices and herbs. Add to the panade along with grated onion and garlic. Mix to combine.\nAdd ground meat and mix thoroughly, by hand or with a paddle attachment, until the mixture is homogenous and slightly sticky.\nPortion into balls (about 50g each for a standard meatball). Place on a rack over a baking sheet.\nBake at 190–220°C (375–425°F) until browned and just cooked through, 15–20 minutes.\nVariations Asian style Replace some of the liquid with hoisin (3%), soy sauce (6.5%), and sesame oil (1%). Add ginger (1%). Reduce salt (soy takes its place). Skip the Parmesan. Scale back liquid slightly. The mixture should be a little firmer than the Italian version.\nGlaze: 60 ml hoisin, 30 ml ketchup, 15 ml honey or maple syrup, 30 ml rice vinegar, 15 ml soy sauce, 5 ml sesame oil. Brush over meatballs in the last 5 minutes of baking. Finish with sesame seeds and sliced scallions.\nNotes Freezes well after baking. Cool completely, freeze on a tray, then bag. Can be added to any braise or sauce directly from frozen. Add 10 minutes to simmer time. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/meatballs/","section":"Recipes","summary":"A plate of spaghetti is a warm, comforting meal. Topping it with a meatball or two elevates it to perfection.\nMechanic A meatball is a protein base, binders, moisteners (panade), and flavourings. The panade, breadcrumbs soaked in liquid, keeps the meatball from drying out. Grated onion (not diced) disappears into the mix and adds moisture. The percentages below are by weight, relative to 1 kg of ground meat, so the recipe scales to any quantity.\n","title":"Meatballs","type":"recipes"},{"content":"This is a classic, comforting soup, perfect for the late Summer or Fall.\nMechanic The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don\u0026rsquo;t skip it.\nIngredients Base 2 tablespoons olive oil 280 g cremini or white mushrooms, diced (about 4 cups) 30 g bread, diced small (about 1 cup; or 60 g breadcrumbs) 2 teaspoons smoked paprika 1–2 teaspoons soy sauce or Bragg\u0026rsquo;s aminos Or: 150 g diced pancetta instead of all of the above Soup 1 onion, diced 120 g celery, diced (about 1 cup) 4 cloves garlic, minced 1 teaspoon red pepper flakes 1 teaspoon Italian seasoning 1 L (4 cups) vegetable or chicken stock 500 ml (2 cups) water 1 large tin (825 ml) plum tomatoes, crushed by hand 2 tins (540 ml each) mixed beans, drained and rinsed 270 g kale or other sturdy greens, roughly chopped (about 4 cups) ⅔ cup small pasta (ditalini, orzo, or similar) salt and black pepper ¼ cup fresh flat-leaf parsley, chopped ¼ cup Parmesan, grated Method Heat olive oil in a large Dutch oven over medium. Add mushrooms and cook until they release their liquid, then dry out and begin to brown, about 8 minutes. Add bread and toast until golden. Add paprika and soy sauce and stir to combine.\nFor the pancetta version, brown the pancetta in the oil until crisp at the edges, about 6 minutes, and skip the mushrooms, bread, paprika, and soy sauce.\nAdd more olive oil to the pot if needed. Add onion and celery and soften, about 5 minutes. Add garlic and cook 1 minute. Add red pepper flakes and Italian seasoning and stir. Pour in the stock, water, and tomatoes. Bring to a bare simmer.\nAdd beans and greens and cook until tender, about 10 minutes. Season with salt and pepper. Add pasta and increase heat to a lively simmer, not a boil. Cook until pasta is just tender, 8–10 minutes.\nTo serve Finish with a drizzle of good olive oil, Parmesan, and parsley.\nNotes For extra savoury depth, add 1 tablespoon tomato paste once the mushrooms start to colour. If freezing, cook pasta separately and add when reheating. The bread in the base can be a stale heel. It disappears completely. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/minestrone/","section":"Recipes","summary":"This is a classic, comforting soup, perfect for the late Summer or Fall.\nMechanic The vegetarian base replaces pancetta with deeply browned mushrooms, toasted bread, and smoked paprika. The bread is the surprising part: it toasts in the oil, adding a savoury nuttiness that disappears into the soup. Don’t skip it.\n","title":"Minestrone","type":"recipes"},{"content":"Our kids loved this recipe, and it makes an appearance most Christmas days still.\nMechanic The baking powder goes in last, just before cooking. Stirring it in early lets the gas escape before the batter hits the pan. Adding it at the last moment gives you a lighter, fluffier result. Don\u0026rsquo;t overmix once it\u0026rsquo;s in.\nIngredients 2 eggs 530 ml (2¼ cups) milk 2 tablespoons neutral oil 240g (2 cups) AP flour 50g (¼ cup) sugar pinch of salt 3 teaspoons baking powder, heaping Method Whisk together the eggs, milk, and oil. Add the flour, sugar, and salt and stir until just combined: a few lumps are fine.\nHeat a pan over medium-low and brush lightly with oil.\nJust before cooking, stir in the baking powder until just incorporated. Do not overmix.\nLadle batter onto the pan without crowding. Cook until the edges look set and the bottom is golden, then flip. The first batch is almost always a throwaway. Adjust heat as needed.\nKeep finished pancakes warm in a 90°C (200°F) oven until ready to serve.\nTo serve Maple syrup. Butter. Berries if you have them.\nNotes Same batter works in a waffle iron. From Ann\u0026rsquo;s dad, Will Imanse. The Alderson family\u0026rsquo;s only pancake recipe. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/pancakes-and-waffles/","section":"Recipes","summary":"Our kids loved this recipe, and it makes an appearance most Christmas days still.\nMechanic The baking powder goes in last, just before cooking. Stirring it in early lets the gas escape before the batter hits the pan. Adding it at the last moment gives you a lighter, fluffier result. Don’t overmix once it’s in.\n","title":"Pancakes and waffles","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/pasta/","section":"Tags","summary":"","title":"Pasta","type":"tags"},{"content":"A good peanut sauce is perfect with salad rolls and satay.\nIngredients 150g (½ cup) hoisin sauce 60g (¼ cup) peanut butter 2 tablespoons rice vinegar 2 cloves garlic, grated 1 tablespoon sambal oelek 60 ml (¼ cup) warm water Method Whisk all ingredients together until smooth. Thin with more water if needed.\nTo serve Dipping sauce for salad rolls or spring rolls. Also works alongside satay.\n","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/peanut-sauce/","section":"Recipes","summary":"A good peanut sauce is perfect with salad rolls and satay.\nIngredients 150g (½ cup) hoisin sauce 60g (¼ cup) peanut butter 2 tablespoons rice vinegar 2 cloves garlic, grated 1 tablespoon sambal oelek 60 ml (¼ cup) warm water Method Whisk all ingredients together until smooth. Thin with more water if needed.\n","title":"Peanut sauce","type":"recipes"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/cuisine/russian/","section":"Cuisine","summary":"","title":"Russian","type":"cuisine"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/salads/","section":"Tags","summary":"","title":"Salads","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/soups/","section":"Tags","summary":"","title":"Soups","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/stews/","section":"Tags","summary":"","title":"Stews","type":"tags"},{"content":"","date":"18 June 2026","externalUrl":null,"permalink":"/tags/vegan/","section":"Tags","summary":"","title":"Vegan","type":"tags"},{"content":"This was our kids first and favourite lasagna, and we used it as a vessel to hide vegetables in.\nMechanic Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they\u0026rsquo;re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.\nMarinara Use 1 batch of [[Simple Marinara]].\nSavoury veg 2 tablespoons olive oil 280 g mixed mushrooms, finely chopped (about 4 cups) 1 onion, finely diced 4 cloves garlic, minced 1–2 carrots, finely diced or grated 1 zucchini, finely diced Heat olive oil over medium-high. Add mushrooms with a pinch of salt and cook until they release their liquid and begin to brown. Add onion, garlic, and remaining vegetables and cook on medium-low until everything is soft and starting to caramelise. Deglaze the pan if needed. Stir in enough marinara to coat generously. Set aside.\nCheese filling 2 eggs 2 small containers (about 425g each) whole milk ricotta 2 medium containers (about 500g each) dry cottage cheese 110–220 g grated mozzarella (about 1–2 cups; fresher is better; mix in some cheddar) 100 g Parmesan, grated (about 1 cup) ¼ cup fresh parsley, chopped salt and pepper If the ricotta or cottage cheese are watery, drain in a fine-mesh strainer first. Beat eggs and mix in the cheeses and parsley. Season with salt and pepper. Set aside.\nGarnish 75g (¾ cup) Parmesan, grated 100g (1 cup) mozzarella, diced or grated ½ cup fresh parsley, finely chopped Toss together.\nAssembly 1 box (375g) lasagna noodles, cooked to al dente and drained Heat the oven to 175°C (350°F).\nSpread ¼ of the marinara on the bottom of a large lasagna pan. Layer noodles, then cheese filling, then the veg mixture. Repeat three more times. Finish the top layer with the remaining marinara and the garnish.\nCover tightly with foil and bake 30 minutes. Remove foil and bake another 30 minutes until browned and bubbling.\nRest 20 minutes before cutting.\nNotes Make the components a day ahead: the lasagna is better assembled and baked the next day. Leftovers keep refrigerated 4–5 days and freeze well. ","date":"18 June 2026","externalUrl":null,"permalink":"/recipes/vegetarian-lasagna/","section":"Recipes","summary":"This was our kids first and favourite lasagna, and we used it as a vessel to hide vegetables in.\nMechanic Eggs in the cheese filling bind the layers together so the lasagna cuts cleanly as a casserole. Draining the ricotta and cottage cheese if they’re watery prevents the lasagna from going soupy. The 20-minute rest after baking is non-negotiable: the layers need time to set before cutting.\n","title":"Vegetarian lasagna","type":"recipes"},{"content":"I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.\nMechanic 2 cups oats to 1½ cups milk to 2 eggs is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.\nIngredients ½ cup pecans or walnuts, roughly chopped 180 g rolled oats (2 cups) 1½ cups milk 2 large eggs ¼ cup maple syrup or honey 3 tablespoons unsalted butter, melted ¼ cup mashed ripe banana or unsweetened applesauce 1 teaspoon cinnamon ½ teaspoon baking powder ½ teaspoon vanilla extract ¼ teaspoon salt 1½ cups fresh or frozen fruit Method Heat the oven to 175°C (350°F). Grease an 8×8 or 9×9 cm baking dish. Spread the nuts on a dry baking sheet and toast 4–5 minutes while the oven heats. Set aside.\nWhisk together the milk, eggs, maple syrup, butter, banana, vanilla, baking powder, cinnamon, and salt in a large bowl. Stir in the oats and three-quarters of the nuts. Pour into the prepared dish and smooth into an even layer. Scatter the fruit and remaining nuts over the top.\nBake 38–42 minutes, until the top is golden and the centre is just set; a slight wobble is fine. Rest 10 minutes before serving; the middle firms as it cools.\nTo serve Warm, with plain yogurt and a drizzle of maple syrup.\nVariations Blueberry banana Use 150 g blueberries (1 cup) and 1 banana, sliced, as the fruit. Pecans on top.\nApple cinnamon Peel and dice 2 medium apples into ½ cm pieces. Add a pinch of nutmeg to the wet mix. Walnuts on top.\nPumpkin chocolate chip Replace the mashed banana with ¼ cup pumpkin purée. Fold ½ cup chocolate chips into the oat mix instead of topping with fruit. Add ½ teaspoon each nutmeg and ginger to the wet mix.\nPB banana Skip the topping fruit. Press 1 sliced banana across the top before baking. After baking, warm 2 tablespoons peanut butter until pourable and drizzle over.\nNotes Mix and bake immediately. Oats absorb liquid fast; batter left to sit produces a dry, uneven result. Keeps refrigerated 5 days. Frozen fruit works straight from the bag. Add 3–5 minutes to the bake time. ","date":"17 June 2026","externalUrl":null,"permalink":"/recipes/baked-oatmeal/","section":"Recipes","summary":"I grew up on oatmeal, and love it prepared pretty much any way, but baked is best.\nMechanic 2 cups oats to 1½ cups milk to 2 eggs is the ratio that gives you a result creamy in the middle and firm enough to slice. Less milk makes it denser; more makes it spoonable. The butter matters: without some fat, the texture turns rubbery. Fruit goes on top rather than stirred in so it steams and softens while the oat base sets underneath.\n","title":"Baked oatmeal","type":"recipes"},{"content":"","date":"17 June 2026","externalUrl":null,"permalink":"/tags/gluten-free-optional/","section":"Tags","summary":"","title":"Gluten-Free-Optional","type":"tags"},{"content":"","date":"17 June 2026","externalUrl":null,"permalink":"/tags/oats/","section":"Tags","summary":"","title":"Oats","type":"tags"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/cooking-reflection/","section":"Tags","summary":"","title":"Cooking-Reflection","type":"tags"},{"content":"You have probably noticed that most recipes are hot garbage. I’m not just talking about those recipes that contain more story than method, or recipes that underestimate cooking times, temperatures, and ingredients, or even how most recipes are so poorly formatted that they’re difficult to read. I’m talking more about recipes that have no clear idea about what they are or why. And failing any semblance of self-awareness, most recipes fail to teach you much about the how either.\nFor example, It’s okay that there are all sorts of paths to make something like carbonara. Where most recipes fail is in not knowing where they sit on the scale of zero to carbonara, and which techniques are needed for each variation. Traditional carbonara gets its creaminess from the starches in the pasta water, the aged cheese, and eggs. It’s okay to make an approximation or another version of carbonara with heavy cream or creamed cashews too, but it’s a different dish, and a recipe should be able to talk about the reasons for the approach..\nWhen a recipe doesn’t include that little bit of context, they force the reader to think and fill in the gaps themselves. I remember when I was learning to cook that I wasn’t even aware that there were distinct styles of variations of a type of recipes, nor the differing techniques that were needed. Low quality recipes didn’t help me learn technique or style, and often resulted in more failed execution than was needed (things like broken sauces, undercooked/overcooked elements, and so on).\nIdeally a recipe can give you a tiny bit of background on what sort of thing it is (e.g., this is a creamy, vegan carbonara style pasta), and then help you as a cook to understand the techniques and tools required to make it. Armed with some knowledge, you can then research and practice the techniques, and understand if it’s the style of dish you had in mind.\nOne of the best things about a recipe with some context is that it communicates so much more to a cook, and makes their lives easier. If I know a recipe has a dark roux or needs a soffritto is a hint at how and shortcut for how it will go together. These hints are great building blocks for learning to understand, execute, and adapt recipes. As shortcuts, these hints make it easier to memorize recipes, which gives you more time to focus on technique (rather than reading and re-reading the instructions).\nIf you’re making a vegan version of carbonara, for example, you’ll need to know how to stabilize a nut cream, and how to impart a base of savoury that is no longer coming from a cured pork.\nOr if you’re making a simple North American style carbonara, you will need to know how to work with cream in a sauce, and that bacon as a substitute can be pretty salty.\nVarious styles of a carbonara style of dish can be fantastic, but the sequence of ingredients and techniques is both subtly and not-so-subtly different than a more authentic or simplified version. Your expectations on the results can also differ with a bit of understanding about the what and why. A better understanding of a recipe makes it easier to understand if you’ll like it, and more importantly, how you can adapt or improve it.\nMany years ago I remember my frustration when I was trying to recreate a jerk marinade. A friend regularly made a recipe handed down to him for generations; it was the perfect balance of savoury, sweet, and spicy. Combined with a long, slow cook time, it resulted in the most fantastic chicken I’ve had. I tested dozens of recipes, dozens of times in those early years of cooking. And while the chicken I made was mostly delicious and edible, it fell short of the ideal I had in mind.\nAs I’ve learned more about cookery, I realized that you can take a recipe like jerk marinade and make it thousands of different ways. A roadside jerk shack, a high end restaurant, and a home cook in North America will likely need different styles of recipe based on equipment, skill levels, and availability of ingredients.\nIt’s surprising how good some of the alternative approaches to a food can be, even when they’re not traditional. I’ve tasted great jerk marinades that use the traditional scotch bonnet peppers (which are a bit sweet, and very hot), but I’ve also tasted great marinades that used ground cayenne or other peppers instead. Using something like cayenne vastly simplifies your prep (and it’s easier to get and store), making it appealing to restaurants and home cooks too.\nThe hunt is on When I am researching a recipe I read (and watch) hundreds of recipes. I ask myself a bunch of questions when reviewing a recipe, things like:\nHow authentic is it? If it isn’t authentic, why is it different? What is the style of the variation? Does it have any ingredients that my guests or I can’t eat? Or does it have any ingredients that I don’t have access to? What style of techniques does it imply? Do I know how to pull it off? Will it work with the equipment I have? Can I prep some or all of it ahead of time? Will it freeze and reheat nicely? How closely does the recipe match what I have in mind? Authenticity and regional variations are a great way to think about food, and are a step towards abstracting what you know about cooking. I generally like to learn an authentic version of something and several regional variations, to understand where a food comes from. I then start adapting a recipe for my kitchen and ingredients, which leads eventually to various fusions over time.\nNotes:\nIgnoring the noise\nCooking/Food diary\nMy recipe categories\nAuthentic + regional variations Cultural variations and related food ","date":"8 June 2026","externalUrl":null,"permalink":"/essays/technique-essays/how-to-find-great-recipes/","section":"Essays","summary":"You have probably noticed that most recipes are hot garbage. I’m not just talking about those recipes that contain more story than method, or recipes that underestimate cooking times, temperatures, and ingredients, or even how most recipes are so poorly formatted that they’re difficult to read. I’m talking more about recipes that have no clear idea about what they are or why. And failing any semblance of self-awareness, most recipes fail to teach you much about the how either.\n","title":"How to find great recipes","type":"essays"},{"content":"(Rambly + In progress)\nI plan a week of meals by selecting proteins and vegetables, stocking my pantry and fridge, and planning base sauces and preparations that can be used in several different ways. I “win the fridge” when I use up all of the perishable ingredients, either in meals, or in foods I can freeze for lazier days.\nAn example week for 2-4 people: Pick a few proteins. An example week:\n2 whole chickens, 1.36kg/3lbs of ground beef, and 1 roast Stock the pantry and fridge\n2-3 Onions, 1-2 heads of garlic garlic, 3-4 shallots, 1 knob of ginger Some sort of salad ingredients 3-4 Robust roastable/steamable veg (broccoli, cauliflower, etc.) 1-2 Starches (rice, potatoes, noodles, bread) Spices and special sauces Oils I pick 1 or 2 meals each week, and every other meal will be based on the prep done for those. Sunday prep would typically look like:\nRoast chicken (whole or spatcocked)\nReserve wings, neck, and backbones for stock Dry brine 3-4 hours and season (in any style you wish; Indian, French, etc.) Roast on sheet pans, to temperature For salads, casseroles, and roast veg plates Braise the ground beef\nSeason lightly Let cool and package up in meal-sized portions For meat sauces, taco beef, chili, dressed beans Roast or braise the roast\nDry brine for 24 hours (often cooking 1-2 days later) Slice and package up for lunches (sandwiches, soups) Roast the veg (for 2-3 days at time)\n","date":"8 June 2026","externalUrl":null,"permalink":"/essays/planning-essays/meal-planning-bruces-take/","section":"Essays","summary":"(Rambly + In progress)\nI plan a week of meals by selecting proteins and vegetables, stocking my pantry and fridge, and planning base sauces and preparations that can be used in several different ways. I “win the fridge” when I use up all of the perishable ingredients, either in meals, or in foods I can freeze for lazier days.\n","title":"Meal planning, Bruce's take","type":"essays"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/meal-prep/","section":"Tags","summary":"","title":"Meal-Prep","type":"tags"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/planning/","section":"Tags","summary":"","title":"Planning","type":"tags"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/recipes/","section":"Tags","summary":"","title":"Recipes","type":"tags"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/stock/","section":"Tags","summary":"","title":"Stock","type":"tags"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/technique/","section":"Tags","summary":"","title":"Technique","type":"tags"},{"content":"I occasionally cook on the road while staying in corporate apartments. These kitchens are functional, but often lack basic ingredients that you don’t want to buy and leave on the road.\nQ. How do you fry ground beef without oil?\nI stayed at a corporate apartment with a nice little kitchen that had only stainless steel pots and pans. Normally this is a good thing, but when travelling I don’t usually bring oil or butter with me, and I don’t want to buy more oil than I need as I hate to throw out food (or pack it with me).\nYou can use a variant of the reverse method with ground meat that works well. Start by heating up enough water to cover the bottom of a pot (the high walls will prevent splatter) and heat until simmering. Add the beef to the water, and break it up and stir. The fats will start to render out as the water evaporates, and a minimum amount of food will stick to the pan. If anything does stick to the pan, you can add a bit of water (or wine) and deglaze.\nThis might not work as well with ground chicken or turkey, as they tend not to have enough fat. For these, consider adding some sausage or salad dressing.\nQ. How do you cook other foods without oil?\nSalad dressing or water can help.\nQ. How do you cook without salt and pepper (or other seasoning)?\n","date":"8 June 2026","externalUrl":null,"permalink":"/essays/cooking-reflections/tips-and-tricks-for-cooking-on-the-road/","section":"Essays","summary":"I occasionally cook on the road while staying in corporate apartments. These kitchens are functional, but often lack basic ingredients that you don’t want to buy and leave on the road.\n","title":"Tips and tricks for cooking on the road","type":"essays"},{"content":"","date":"8 June 2026","externalUrl":null,"permalink":"/tags/travel/","section":"Tags","summary":"","title":"Travel","type":"tags"},{"content":"A lot of the principles in cookery are obvious in hindsight. Like: what can you put in stock? Assuming you want your stock to taste good, you put in things that taste good and are safe to eat. It’s important to remember that stock is really just a savoury tea, and the process itself needs to be matched with ingredients that extract well.\nWhile the premise is simple there is a lot of well meaning, but ultimately bad advice about what goes into a good stock. For example, you see people indiscriminately freezing all of their vegetable scraps for stock without thinking about how well they extract, what they taste like, and what condition they’re in. The result can be inconsistent and disappointing.\nIngredients to avoid Of the various ingredients, there are some you should generally or always avoid when making stock:\nCruciferous vegetables (brassicas like broccoli, cabbage, kale) will tend to impart bitter flavours due to the sulphur-like compounds in them. Mouldy or rotten vegetables will tend to impart bitter flavours and may contain toxins that do not break down even with long simmers. Starchy vegetables will tend to produce cloudy stock and may not affect the flavour much. Many vegetable peels can be bitter and may contain pesticide used in commercial farming. Be sure to wash or soak vegetables before peeling, and taste peels before adding to a stock. Many non-cruciferous leafy greens and herbs can impart bitter or off flavours given longer simmer times. Certain animal parts can add strong and off flavours to stocks. There are exceptions to these rules. Generally, and with care and balance, some chefs get great flavour out of roasted cabbage (for example). A small amount of carrot tops can add a herbaceous note to short-simmered stocks.\nExamples: Ingredient Flavour Safety Carrot peels Can be bitter, taste before using. Wash aggressively before peeling to remove dirt and pesticide residue. Carrot tops Can be bitter in larger carrots. Wash aggressively and peel. May contain dirt, pesticides, or mould. Carrot greens Use sparingly, and taste for bitterness. Wash before using. Pygostyle (or pope’s nose) Can be bitter when roasted (as it contains the uropygial gland that produces oil for preening). Organ meat Can be better or gamey in stock. Ingredients to use sparingly Another class of stock ingredients are those that should be used sparingly. These ingredients are not unsafe or even unsavoury, but can dominate a stock either due to over-extraction or unbalanced flavours. These ingredients tend to include things like sweet vegetables (like carrots), opinionated vegetables (like fennel root or celery), or strong spices (like fennel seed, celery seed), or sweet.\nIngredients that should work, but for whatever reason do not There are other ingredients that seem to make sense for stock, but based on the cooking method do not tend to work well with long simmers, or under pressure. These include things like miso paste (long simmers flatten the subtle notes), kombu (which tastes better under the boil), and acids tend to do poorly.\n","date":"8 June 2026","externalUrl":null,"permalink":"/essays/technique-essays/why-ingredients-matter-in-soup-stock/","section":"Essays","summary":"A lot of the principles in cookery are obvious in hindsight. Like: what can you put in stock? Assuming you want your stock to taste good, you put in things that taste good and are safe to eat. It’s important to remember that stock is really just a savoury tea, and the process itself needs to be matched with ingredients that extract well.\n","title":"Why ingredients matter in soup stock","type":"essays"},{"content":"This is a great addition to any Tex-Mex style meal, and is a great filler for leftovers burritos.\nIngredients 185 g long grain white rice (1 cup) 2 tablespoons neutral oil 2 Roma tomatoes ¼ onion 1 clove garlic (optional) 1 Serrano or jalapeño (optional) Small pinch of cilantro (optional) 480 ml hot water (2 cups) 1½ tablespoons Knorr chicken bouillon powder Optional garnish (before covering): ¼ onion, finely sliced 1 jalapeño, halved Method Wash rice thoroughly in hot water, then finish with a cold rinse. Water should run mostly clear. Spread and let dry briefly. Heat oil in a heavy pan with a tight-fitting lid over medium heat. Add rice and stir frequently until golden brown, 8–10 minutes. While rice toasts, blend tomatoes, onion, garlic, and pepper until smooth. When rice is golden, reduce heat. Add the blended tomato sauce and stir briefly to incorporate. Mix bouillon powder into 480 ml (2 cups) of hot water until dissolved. Add to pan, stir well. Add sliced onion and halved jalapeño if using. Cover, reduce to lowest heat, and cook until water is fully absorbed, about 15 minutes. Remove from heat, keep covered for 5–10 minutes, then fluff with a fork. Notes The tomato blend is the flavour base. Don\u0026rsquo;t skip the blend step, even if it seems like extra work. Toasting until genuinely golden (not just warm) is what keeps the rice from going mushy. Knorr chicken bouillon is key to the flavour; regular chicken stock is a poor substitute here. ","date":"1 June 2026","externalUrl":null,"permalink":"/recipes/arroz-rojo-mexican-red-rice/","section":"Recipes","summary":"This is a great addition to any Tex-Mex style meal, and is a great filler for leftovers burritos.\nIngredients 185 g long grain white rice (1 cup) 2 tablespoons neutral oil 2 Roma tomatoes ¼ onion 1 clove garlic (optional) 1 Serrano or jalapeño (optional) Small pinch of cilantro (optional) 480 ml hot water (2 cups) 1½ tablespoons Knorr chicken bouillon powder Optional garnish (before covering): ¼ onion, finely sliced 1 jalapeño, halved Method Wash rice thoroughly in hot water, then finish with a cold rinse. Water should run mostly clear. Spread and let dry briefly. Heat oil in a heavy pan with a tight-fitting lid over medium heat. Add rice and stir frequently until golden brown, 8–10 minutes. While rice toasts, blend tomatoes, onion, garlic, and pepper until smooth. When rice is golden, reduce heat. Add the blended tomato sauce and stir briefly to incorporate. Mix bouillon powder into 480 ml (2 cups) of hot water until dissolved. Add to pan, stir well. Add sliced onion and halved jalapeño if using. Cover, reduce to lowest heat, and cook until water is fully absorbed, about 15 minutes. Remove from heat, keep covered for 5–10 minutes, then fluff with a fork. Notes The tomato blend is the flavour base. Don’t skip the blend step, even if it seems like extra work. Toasting until genuinely golden (not just warm) is what keeps the rice from going mushy. Knorr chicken bouillon is key to the flavour; regular chicken stock is a poor substitute here. ","title":"Arroz rojo (Mexican red rice)","type":"recipes"},{"content":"","date":"1 June 2026","externalUrl":null,"permalink":"/cuisine/mexican/","section":"Cuisine","summary":"","title":"Mexican","type":"cuisine"},{"content":"","date":"1 June 2026","externalUrl":null,"permalink":"/tags/mexican/","section":"Tags","summary":"","title":"Mexican","type":"tags"},{"content":"","date":"1 June 2026","externalUrl":null,"permalink":"/tags/stovetop/","section":"Tags","summary":"","title":"Stovetop","type":"tags"},{"content":"Lemon chicken is great on salad, in wraps, or in rice bowls.\nMechanic A weight-based Mediterranean marinade built on a 1.6:1 ratio of fat to acid (80g oil : 50g lemon juice). Lemon zest does more flavour work than the juice alone; don\u0026rsquo;t skip it. MSG rounds the salt without adding more sodium load.\nIngredients 80g extra virgin olive oil 50g fresh lemon juice (~1 large lemon) zest of 1 lemon 25g garlic cloves, minced (3–4 large) 5g dried oregano 3g sweet paprika 4g black pepper, freshly cracked 2g dried thyme 7g kosher salt 2g MSG Method Whisk all ingredients together. Taste: it should be sharply lemony, well-seasoned, and fragrant.\nAdd protein and coat thoroughly. Marinate in the fridge: 30 minutes for thin cuts, up to 12 hours for bone-in pieces or whole breasts.\nTo serve On chicken kebabs, spatchcocked chicken, or thighs. Works for pork as well.\nNotes Increase paprika to 6g for deeper colour on the grill. Hold back a portion before adding raw meat and use it as a basting liquid. ","date":"24 May 2026","externalUrl":null,"permalink":"/recipes/lemon-chicken-marinade/","section":"Recipes","summary":"Lemon chicken is great on salad, in wraps, or in rice bowls.\nMechanic A weight-based Mediterranean marinade built on a 1.6:1 ratio of fat to acid (80g oil : 50g lemon juice). Lemon zest does more flavour work than the juice alone; don’t skip it. MSG rounds the salt without adding more sodium load.\n","title":"Lemon chicken marinade","type":"recipes"},{"content":"The mechanic here is frying the tofu separately before it meets the sauce. A golden crust holds shape during the braise and absorbs flavour without turning to mush. Lard rather than oil deepens the sauce noticeably: worth seeking out.\nIngredients 3 blocks firm tofu, each cut into 6 pieces 2 large tomatoes (or 4 small), cut into thin wedges 2 shallots, sliced thin 3 green onions, finely chopped Neutral oil, enough to shallow-fry 2 tablespoons lard 1 teaspoon seasoning powder ½ teaspoon MSG 1 teaspoon sugar Salt or fish sauce, a pinch (to help tomatoes soften) 120 ml (½ cup) water Black pepper, to finish Method Rinse the tofu and cut each block into 6 pieces. Finely chop the green onions. Slice shallots thin and keep them separate.\nHeat a generous amount of oil in a pan over low heat. Once bubbling, add the tofu and fry undisturbed until golden on the first side, then flip and repeat. Remove and set aside.\nIn a separate pot, heat the lard over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the tomatoes, seasoning powder, MSG, sugar, and a pinch of salt or fish sauce. Stir and cook about 3 minutes.\nAdd the water. Cover and simmer on low, occasionally pressing the tomatoes with the back of a spoon until they break down and the sauce is sufficient to coat all the tofu, about 5 minutes. Add a splash more water if needed.\nTaste and adjust seasoning. Add the fried tofu, fold gently to coat. Cover and cook 5 minutes until the tofu softens and absorbs the sauce.\nFinish with black pepper and green onions.\nTo serve With steamed rice and a bowl of boiled vegetable soup.\nNotes Fish sauce or salt added with the tomatoes helps them break down faster than omitting it entirely.\n","date":"18 May 2026","externalUrl":null,"permalink":"/recipes/tofu-in-tomato-sauce/","section":"Recipes","summary":"The mechanic here is frying the tofu separately before it meets the sauce. A golden crust holds shape during the braise and absorbs flavour without turning to mush. Lard rather than oil deepens the sauce noticeably: worth seeking out.\n","title":"Tofu in tomato sauce","type":"recipes"},{"content":"","date":"18 May 2026","externalUrl":null,"permalink":"/cuisine/vietnamese/","section":"Cuisine","summary":"","title":"Vietnamese","type":"cuisine"},{"content":"","date":"18 May 2026","externalUrl":null,"permalink":"/tags/vietnamese/","section":"Tags","summary":"","title":"Vietnamese","type":"tags"},{"content":"","date":"16 May 2026","externalUrl":null,"permalink":"/tags/drinks/","section":"Tags","summary":"","title":"Drinks","type":"tags"},{"content":"Fajita rice bowls are a quick weeknight dinner.\nMechanic The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. Pounding the chicken to even thickness is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.\nIngredients Marinade 700g chicken breasts (3–4), pounded to 1.5 cm thick 100ml fresh lime juice, plus zest of the limes 80ml olive oil 10g dark brown sugar (or white sugar, maple syrup) 30g fresh cilantro, stalks finely diced, leaves coarsely chopped 3 cloves garlic, finely minced 7g whole cumin (2½ teaspoons), toasted and ground 1g black pepper (½ teaspoon), ground ¼ stick cinnamon, ground (or ¼ teaspoon ground cinnamon) 1–2 teaspoons dried Mexican oregano pinch dried thyme chili or sweet paprika to taste 6g kosher salt (1 teaspoon) 1g MSG (¼ teaspoon) Bowl 300g corn kernels (2 cups) 2 bell peppers, sliced into strips 1 large onion, sliced fajita-style 150 g slaw (about 2 cups), as a base guacamole and salsa, to serve tortillas (optional) Method Toast cumin in a dry pan until fragrant, about 2 minutes. Cool and grind.\nCombine all marinade ingredients. Taste: balanced acid, salt, and a little sweetness. Adjust.\nAdd chicken and coat well. Marinate in the fridge: 30 minutes minimum, up to 12 hours.\nGrill or broil chicken until browned and cooked to 62°C internal, resting to 65°C. Slice or pull.\nChar corn in a hot lightly oiled pan with salt and garlic until spotty black, about 5 minutes.\nFry peppers and onion in a wok or cast iron over high heat until softened and slightly charred at the edges.\nTo serve Base with slaw. Add corn, peppers and onion, chicken, guac and salsa. Tortillas on the side if you want them.\nNotes Paprika gives colour if skipping fresh chili. Salsa and guac function as the dressing; a creamy cilantro-lime crema also works. ","date":"16 May 2026","externalUrl":null,"permalink":"/recipes/fajita-chicken-bowl/","section":"Recipes","summary":"Fajita rice bowls are a quick weeknight dinner.\nMechanic The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. Pounding the chicken to even thickness is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.\n","title":"Fajita chicken bowl","type":"recipes"},{"content":"This is my favourite Spring and Summer drink.\nIngredients 500–700ml cold brewed tea 3 heaping teaspoon sugar 3 dashes fresh lime juice 2 dashes fresh lemon juice ice Method Combine sugar, lime, and lemon in a martini shaker with ice. Add tea and shake well until cold and slightly frothy.\nStrain over fresh ice in a tall glass.\nTo serve Straight. The recipe as written is balanced toward tartness; add another half-teaspoon of sugar if you prefer sweeter.\nVariations Weight-based batch version: 350g strong black tea, 40g 1:1 simple syrup, 30g citrus juice (3:1 lime to lemon). Stir over ice in a pitcher rather than shaking. Scales cleanly to any size.\nCold brew batch version: 1 litre cold water steeped with tea bags overnight in the fridge. Combine 1L cold brew, 90g white sugar, 65ml lime juice. Stir until the sugar dissolves. Serve over ice. No shaking needed: the cold brew is already smooth and low-bitterness.\n","date":"16 May 2026","externalUrl":null,"permalink":"/recipes/lemon-lime-iced-tea/","section":"Recipes","summary":"This is my favourite Spring and Summer drink.\nIngredients 500–700ml cold brewed tea 3 heaping teaspoon sugar 3 dashes fresh lime juice 2 dashes fresh lemon juice ice Method Combine sugar, lime, and lemon in a martini shaker with ice. Add tea and shake well until cold and slightly frothy.\n","title":"Lemon-lime iced tea","type":"recipes"},{"content":"This is a lovely, light, chocolate cake.\nMechanic The beaten eggs and sugar are the only leavening: no flour, no baking powder. Beat until the mixture has tripled in volume and gone very pale; this is what lifts the cake. Ground almonds give it structure and a dense, fudgy crumb. Don\u0026rsquo;t overbake: the skewer test fails here. You want the crust firm and the interior still moist.\nIngredients 200g dark chocolate 200g unsalted butter, chopped 5 large eggs (or 6 medium) 200g soft brown sugar 120g ground almonds 1 teaspoon vanilla extract Pinch of salt Cocoa powder, for dusting Method Heat oven to 170°C fan (190°C conventional). Line a 23cm cake tin with baking parchment.\nBreak the chocolate into pieces and place in a heatproof bowl with the butter. Set over a saucepan with a few centimetres of simmering water. Melt slowly, stirring occasionally, until smooth. Remove from heat immediately.\nBreak the eggs into a large bowl. Add the brown sugar and beat with an electric whisk until very pale and tripled in volume, about 4 minutes (8–10 minutes by hand).\nPour in the chocolate-butter mixture and whisk to combine.\nSprinkle over the ground almonds, salt, and vanilla. Whisk until just incorporated.\nPour into the prepared tin, scraping out every drop with the spatula.\nBake 30–35 minutes, until the top is firm and no longer jiggles. If you can feel liquid under the crust, give it 5 more minutes.\nCool in the tin for at least 20 minutes before turning out.\nTo serve With whipped cream sweetened with a little icing sugar, and a dusting of cocoa sifted over the top.\nNotes Improves on the second day. Stores well in a tin for 2–3 days.\n","date":"9 May 2026","externalUrl":null,"permalink":"/recipes/almond-chocolate-cake/","section":"Recipes","summary":"This is a lovely, light, chocolate cake.\nMechanic The beaten eggs and sugar are the only leavening: no flour, no baking powder. Beat until the mixture has tripled in volume and gone very pale; this is what lifts the cake. Ground almonds give it structure and a dense, fudgy crumb. Don’t overbake: the skewer test fails here. You want the crust firm and the interior still moist.\n","title":"Almond chocolate cake","type":"recipes"},{"content":"","date":"9 May 2026","externalUrl":null,"permalink":"/tags/chocolate/","section":"Tags","summary":"","title":"Chocolate","type":"tags"},{"content":"This is the chocolate cake of my childhood, but using a more nuanced technique.\nMechanic 1:3 cocoa to flour by weight is the consensus across three reliable sources. The fat combination (butter for flavour, oil for lasting moisture) outperforms either alone. One-bowl method: wet into dry. The batter is intentionally thin. Bake to touch, not skewer.\nIngredients 270g (2 1/4 cups) all-purpose flour 75g (3/4 cup) Dutch-process cocoa powder 300g (1 1/2 cups) granulated sugar 75g (1/3 cup packed) light brown sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 3 large eggs 85g (6 tablespoons) unsalted butter, melted and cooled 60g (1/4 cup) vegetable oil 240ml (1 cup) warm brewed coffee or water 120ml (1/2 cup) whole milk 2 teaspoons vanilla extract Method Preheat oven to 175°C (350°F). Grease two 9-inch round pans and line the bases with parchment.\nWhisk all dry ingredients together in a large bowl.\nIn a measuring jug, combine butter, oil, eggs, coffee, milk, and vanilla. Whisk briefly to break up the eggs.\nPour the wet mixture into the dry. Whisk until smooth, about 30 seconds. The batter will be thin. This is correct.\nDivide evenly between the prepared pans. Bake 28–32 minutes, until the top springs back when pressed and edges have pulled slightly from the sides. A skewer should come out clean.\nCool in the pans for 15 minutes, then turn out and cool completely on a rack before frosting.\nTo serve Frosted as a layer cake, or dusted with cocoa and eaten with whipped cream.\nVariations Buttermilk: Replace the whole milk with 120ml buttermilk (1:1 swap) and reduce baking soda to 1 1/4 teaspoons. Adds tang and tightens the crumb slightly. If you want the full buttermilk effect, replace both the milk and the coffee with 360ml buttermilk total and reduce baking soda to 1 teaspoon. No buttermilk on hand? Sour ½ cup evaporated milk (or 1 cup whole milk) and ½ cup water with 1 tablespoon vinegar or lemon juice.\n9×13 pan: Pour all batter into a single 9×13 pan. Bake 34–38 minutes.\nNotes Coffee in the wet mix deepens the cocoa without adding coffee flavour at this proportion. Water works but coffee is better.\nDutch-process cocoa is strongly preferred. Natural cocoa gives a lighter result and needs the baking soda increased by 1/4 teaspoon.\nKeeps 2 days at room temperature, tightly wrapped. Improves slightly on day 2.\nSynthesized from King Arthur Baking , Smitten Kitchen , and Mel\u0026rsquo;s Kitchen Cafe .\n","date":"9 May 2026","externalUrl":null,"permalink":"/recipes/never-fail-chocolate-cake/","section":"Recipes","summary":"This is the chocolate cake of my childhood, but using a more nuanced technique.\nMechanic 1:3 cocoa to flour by weight is the consensus across three reliable sources. The fat combination (butter for flavour, oil for lasting moisture) outperforms either alone. One-bowl method: wet into dry. The batter is intentionally thin. Bake to touch, not skewer.\n","title":"Never-fail chocolate cake","type":"recipes"},{"content":"","date":"9 May 2026","externalUrl":null,"permalink":"/cuisine/world/","section":"Cuisine","summary":"","title":"World","type":"cuisine"},{"content":"I use this spice blend a few times a week. It\u0026rsquo;s perfect for grilled chicken or pork.\nMechanic The flavour comes from the salt-to-sugar ratio of roughly 1:1.6 by weight (270g salt to 460g combined sugar). Brown sugar adds depth and caramelization; white keeps it clean. MSG rounds out the savoury end without adding any single identifiable flavour. The lemon and smoky notes come from the poultry seasoning and coriander.\nIngredients 270g kosher salt 360g brown sugar, packed (break up clumps before measuring) 100g white sugar 16g poultry seasoning (ground rosemary, sage, thyme, marjoram; any blend works) 7g black pepper, ground 7g white pepper, ground 6g ground coriander 9g MSG (Accent) Method Grind any spices that aren\u0026rsquo;t already fairly fine. Break up brown sugar clumps with a fork. Combine all ingredients in a large sealable container. Seal and shake to combine, then stir with a spoon to catch anything settled at the bottom. Taste: it should be sweet, savoury, with lemon and smoky notes.\nTo serve Rub generously onto chicken or pork before grilling, smoking, or roasting. Works as an overnight dry brine.\nNotes Spice weights (pepper, coriander, poultry seasoning) are estimates; volume measurements are fine here since small variations don\u0026rsquo;t shift the flavour much. The salt and sugar weights are precise and worth following by weight for batch consistency. Scales linearly: the core ratio is salt (270g) : brown sugar (360g) : white sugar (100g). Store sealed at room temperature; keeps for several months. See the precise poultry mix sheet for a weight-based scaling worksheet.\n","date":"8 May 2026","externalUrl":null,"permalink":"/recipes/bruces-poultry-and-pork-spice-rub/","section":"Recipes","summary":"I use this spice blend a few times a week. It’s perfect for grilled chicken or pork.\nMechanic The flavour comes from the salt-to-sugar ratio of roughly 1:1.6 by weight (270g salt to 460g combined sugar). Brown sugar adds depth and caramelization; white keeps it clean. MSG rounds out the savoury end without adding any single identifiable flavour. The lemon and smoky notes come from the poultry seasoning and coriander.\n","title":"Bruce's poultry and pork spice rub","type":"recipes"},{"content":"","date":"8 May 2026","externalUrl":null,"permalink":"/cuisine/canadian/","section":"Cuisine","summary":"","title":"Canadian","type":"cuisine"},{"content":"This is a warming, filling, vegetarian delight.\nMechanic Red lentils cook fast and dissolve into a creamy base. The ratio matters: 1 cup lentils to 4–5 cups water. Less water (1:4) gives a thicker dal you can heap on rice; more (1:5) gives something looser.\nThe tadka is not garnish. Hot fat with spices poured over at the end is the flavour. Don\u0026rsquo;t skip it.\nIngredients Dal 200 g red lentils (masoor dal, about 1 cup), rinsed until water runs clear add split peas for more texture (+10 minutes pressure cooking time) 1.2 L water (5 cups) 2 tomatoes, chopped 1 tablespoon fresh ginger, grated or minced (or 1 teaspoon paste as a fallback) 1½ teaspoons turmeric ¾ teaspoon garam masala ¼ teaspoon cinnamon (optional, adds warmth) 3–4 garlic cloves, minced Salt to taste Tadka 2 tablespoons butter (or ghee; ghee is better) 1 small red onion, sliced 4–5 garlic cloves, sliced thin 1 teaspoon cumin seeds 2 whole cloves, optional ½ teaspoon fenugreek seeds, optional A pinch of hing (asafoetida), optional Add the dal ingredients to a pot. Bring to a rolling boil, then lower heat, cover, and simmer gently for 20 minutes. Stir and lightly mash. The lentils should dissolve into a smooth, creamy texture. Taste and adjust salt.\nThen cook diced onion in oil until golden, then add garlic, ginger, coriander, and turmeric before the lentils go in. The lentils absorb a more developed flavour. Finish with lemon juice and garam masala off heat. The tadka is simpler: ghee, cumin, hing, a dried red chile. Use 1:4 ratio for a thicker result. Vice For the tadka, melt the fat in a small pan over medium-high heat. Add the cumin seeds. When they sizzle, add the garlic, onion, and hing. Fry until golden and fragrant, about 3–4 minutes. Pour over the dal and cover for a minute to let it infuse.\nTo serve Warm basmati rice, plain raita, a crunchy salad (tomatoes, onion, cucumber, lime, salt), lime pickle on the side.\nVariations Coconut cream dal Use yellow split peas instead of masoor (400g, no soak needed). Sauté a diced onion in oil until soft, add 2 tablespoons ginger and 1 teaspoon crushed red chilli, then stir in the spices for one minute. Add 1 teaspoon honey, a 400g can of crushed tomatoes, a 400ml can of coconut cream, and 3 cups water. Stir in the split peas and simmer covered for 80 minutes, stirring occasionally.\nGo deeper Use toor dal (yellow split pigeon peas) instead of masoor; nuttier, slower to cook (40 min simmered, or 8 min pressure cooker). Build the base separately with more spice: coriander seeds, cloves, Kashmiri chilli powder.\nFor smokiness, try the Dhungar technique: nestle a small metal bowl in the pot, drop in a lit piece of charcoal, add a splash of ghee, lid on for 5 minutes.\nNotes Masoor (red lentils) need no soaking. Toor dal benefits from 30 minutes in water first. Hing smells aggressive in the jar; it mellows completely in hot fat and adds a savoury depth. After pouring the tadka, spoon a bit of dal into the pan, stir to pick up the remaining spiced fat, and return it to the pot. Leftovers thicken considerably. Loosen with water when reheating. ","date":"2 May 2026","externalUrl":null,"permalink":"/recipes/dal-tadka/","section":"Recipes","summary":"This is a warming, filling, vegetarian delight.\nMechanic Red lentils cook fast and dissolve into a creamy base. The ratio matters: 1 cup lentils to 4–5 cups water. Less water (1:4) gives a thicker dal you can heap on rice; more (1:5) gives something looser.\n","title":"Dal tadka","type":"recipes"},{"content":"This is a tasty topping for fruit, crisp casseroles, and other desserts.\nMechanic The topping works as a top crust, a bottom crust, or both. Cold fat is what creates the crumbly, sandy texture; cut it in until the mixture clumps when pressed but stays loose otherwise. This v2 uses 60g butter + 20g neutral oil instead of all butter, which slightly reduces richness and keeps the oats crisping evenly. Sugar is high (130g, more than the oats and flour combined), which is what caramelizes and crisps the top; use less when the fruit is already sweet.\nIngredients 55g old-fashioned rolled oats (⅔ cup) 50g all-purpose flour (⅓ cup) 130g brown sugar, packed (⅔ cup), or 60g cane sugar for a much less sweet topping, or maple syrup to taste 5g salt (1 teaspoon) 60g cold butter, cubed 20g neutral oil Method Combine oats, flour, sugar, and salt in a bowl. Add the butter cubes and oil. Work the butter in with your fingers or a pastry cutter until the mixture holds together when squeezed but stays crumbly. Don\u0026rsquo;t overmix; visible butter pieces are fine.\nIf using as a bottom crust, press into the pan and par-bake at 180°C (350°F) for 10 minutes before adding fruit. Add the top layer and bake until the crust is golden and crisp, about 25 more minutes.\nIf using only as a topping, press loosely over the fruit and bake at 180°C (350°F) until the top is golden and the fruit is bubbling at the edges, about 35 minutes.\nTo serve With vanilla ice cream or whipped cream. Best warm.\nNotes Fruit layer is not defined here. Add it based on what\u0026rsquo;s in season. Stone fruit and berries need minimal sugar; apples and pears benefit from a bit more and some cinnamon. The oil substitution is intentional; all butter is richer but the oats don\u0026rsquo;t crisp as evenly. One batch gives a thin layer over a 23×33cm (9×13in) pan. Make 1½ batches for a thick top, or when using it as both the bottom and top crust. For single-serve ramekins, see [[Fruit crisp (individual)]], which uses a softer melted-butter topping. Maple syrup in place of brown sugar adds flavour but loosens the mixture; reduce oil slightly to compensate. ","date":"1 May 2026","externalUrl":null,"permalink":"/recipes/crisp-topping/","section":"Recipes","summary":"This is a tasty topping for fruit, crisp casseroles, and other desserts.\nMechanic The topping works as a top crust, a bottom crust, or both. Cold fat is what creates the crumbly, sandy texture; cut it in until the mixture clumps when pressed but stays loose otherwise. This v2 uses 60g butter + 20g neutral oil instead of all butter, which slightly reduces richness and keeps the oats crisping evenly. Sugar is high (130g, more than the oats and flour combined), which is what caramelizes and crisps the top; use less when the fruit is already sweet.\n","title":"Crisp topping","type":"recipes"},{"content":"This is a warm, filling Japanese stirfry.\nIngredients Sauce 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon ketchup 1 tablespoon oyster sauce 1 teaspoon granulated sugar Stir-fry 2 chicken breasts, cut into 4 cm strips Kosher salt Freshly ground black pepper 3 tablespoons vegetable oil, divided 1 small onion, sliced 1 carrot, cut into thin planks 1/2 head green cabbage, roughly chopped 3 green onions, cut into thirds 35 g bean sprouts 450 g yakisoba noodles (e.g. Maruchan) Method Whisk together the sauce ingredients in a small bowl and set aside. Season chicken liberally with salt and pepper. Heat 2 tablespoons oil in a heavy-bottomed skillet over medium-high heat. Cook chicken, turning occasionally, until browned and just cooked through, about 7 minutes. Remove from the pan and set aside. Add the remaining 1 tablespoon oil to the pan. Add onion and carrot and sauté until just softened, about 3 minutes. Add cabbage, green onions, and bean sprouts; stir-fry until the cabbage has wilted slightly and some vegetables have begun to brown, 4–5 minutes. Season with salt and pepper. Cook noodles according to package instructions (discard any seasoning packets). Drain well. Add noodles to the skillet and toss to distribute the vegetables. Return the chicken to the pan, pour over the sauce, and toss everything to coat. Stir-fry for 2–3 minutes until the noodles start to brown in places. Serve immediately. Notes The ketchup is not a mistake. It\u0026rsquo;s a tomato-based umami hit that\u0026rsquo;s common in Japanese-style yakisoba sauce. Garlic and fresh ginger (added with the onion and carrot) make a noticeable improvement. ","date":"18 April 2026","externalUrl":null,"permalink":"/recipes/chicken-yakisoba/","section":"Recipes","summary":"This is a warm, filling Japanese stirfry.\nIngredients Sauce 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon ketchup 1 tablespoon oyster sauce 1 teaspoon granulated sugar Stir-fry 2 chicken breasts, cut into 4 cm strips Kosher salt Freshly ground black pepper 3 tablespoons vegetable oil, divided 1 small onion, sliced 1 carrot, cut into thin planks 1/2 head green cabbage, roughly chopped 3 green onions, cut into thirds 35 g bean sprouts 450 g yakisoba noodles (e.g. Maruchan) Method Whisk together the sauce ingredients in a small bowl and set aside. Season chicken liberally with salt and pepper. Heat 2 tablespoons oil in a heavy-bottomed skillet over medium-high heat. Cook chicken, turning occasionally, until browned and just cooked through, about 7 minutes. Remove from the pan and set aside. Add the remaining 1 tablespoon oil to the pan. Add onion and carrot and sauté until just softened, about 3 minutes. Add cabbage, green onions, and bean sprouts; stir-fry until the cabbage has wilted slightly and some vegetables have begun to brown, 4–5 minutes. Season with salt and pepper. Cook noodles according to package instructions (discard any seasoning packets). Drain well. Add noodles to the skillet and toss to distribute the vegetables. Return the chicken to the pan, pour over the sauce, and toss everything to coat. Stir-fry for 2–3 minutes until the noodles start to brown in places. Serve immediately. Notes The ketchup is not a mistake. It’s a tomato-based umami hit that’s common in Japanese-style yakisoba sauce. Garlic and fresh ginger (added with the onion and carrot) make a noticeable improvement. ","title":"Chicken yakisoba","type":"recipes"},{"content":"","date":"18 April 2026","externalUrl":null,"permalink":"/cuisine/chinese/","section":"Cuisine","summary":"","title":"Chinese","type":"cuisine"},{"content":"","date":"18 April 2026","externalUrl":null,"permalink":"/tags/chinese/","section":"Tags","summary":"","title":"Chinese","type":"tags"},{"content":"All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.\nIngredients 1 tablespoon vegetable oil 1 garlic clove, finely chopped 1 tablespoon finely chopped peeled ginger 450 g ground pork 1 tablespoon toasted sesame oil 1/4 head green cabbage, thinly sliced 1/2 yellow onion, thinly sliced 110 g shredded carrot 60 ml reduced-sodium soy sauce 1 tablespoon sriracha Kosher salt 1 scallion, thinly sliced 1 tablespoon toasted sesame seeds Method In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add pork and cook, breaking up into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes. Push pork to the side and pour in sesame oil. Add cabbage, onion, and carrot; stir to combine with the meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5–8 minutes; season with salt. Divide among bowls. Top with scallions and sesame seeds. Notes A bag of coleslaw mix is a great shortcut in place of the cabbage and carrot. If the pork releases a lot of fat, drain before adding the sesame oil. You\u0026rsquo;ll get a proper stir-fry instead of a braise. Good base for additions: a splash of rice vinegar, fish sauce, or oyster sauce deepens the flavour. Serve as-is for low-carb, or over rice or cauliflower rice. ","date":"18 April 2026","externalUrl":null,"permalink":"/recipes/egg-roll-bowls/","section":"Recipes","summary":"All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.\nIngredients 1 tablespoon vegetable oil 1 garlic clove, finely chopped 1 tablespoon finely chopped peeled ginger 450 g ground pork 1 tablespoon toasted sesame oil 1/4 head green cabbage, thinly sliced 1/2 yellow onion, thinly sliced 110 g shredded carrot 60 ml reduced-sodium soy sauce 1 tablespoon sriracha Kosher salt 1 scallion, thinly sliced 1 tablespoon toasted sesame seeds Method In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add pork and cook, breaking up into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes. Push pork to the side and pour in sesame oil. Add cabbage, onion, and carrot; stir to combine with the meat. Add soy sauce and sriracha. Cook, stirring frequently, until cabbage is tender, 5–8 minutes; season with salt. Divide among bowls. Top with scallions and sesame seeds. Notes A bag of coleslaw mix is a great shortcut in place of the cabbage and carrot. If the pork releases a lot of fat, drain before adding the sesame oil. You’ll get a proper stir-fry instead of a braise. Good base for additions: a splash of rice vinegar, fish sauce, or oyster sauce deepens the flavour. Serve as-is for low-carb, or over rice or cauliflower rice. ","title":"Egg roll bowls","type":"recipes"},{"content":"","date":"18 April 2026","externalUrl":null,"permalink":"/cuisine/hawaiian/","section":"Cuisine","summary":"","title":"Hawaiian","type":"cuisine"},{"content":"","date":"18 April 2026","externalUrl":null,"permalink":"/tags/hawaiian/","section":"Tags","summary":"","title":"Hawaiian","type":"tags"},{"content":"Soft, chewy hoagie rolls built for serious sandwiches. The diastatic malt powder is the key ingredient: it feeds the yeast and promotes browning. Steam in the oven gives them a proper crust.\nIngredients Dough 260 g 1% milk 6 g instant yeast 8 g diastatic malt powder 400 g bread flour 10 g honey 20 g olive oil 8 g salt Finish Cornmeal, for the pan Egg white from 1 egg + a splash of water (egg wash) 4–5 ice cubes (for steam) Method Activate yeast: Warm milk to 40–43°C (105–110°F). Stir in yeast and diastatic malt powder. Let stand 3–5 minutes until foamy. Mix dough: Combine flour, honey, olive oil, and salt in a large bowl. Pour in the yeast mixture and mix with your hands until no dry flour remains, about 2 minutes. Cover and rest 15 minutes. Knead: Turn dough onto a clean surface and knead for 8–10 minutes until smooth and no longer sticky. Check gluten development with the windowpane test: stretch a small piece thin enough to see light through without tearing. Bulk ferment: Return dough to the bowl, cover, and let rise until doubled, 45–60 minutes. Shape: Punch down dough and divide into 4 equal pieces (~175 g each). Press each into a rectangle about 20 cm wide and 2.5 cm thick. Roll tightly from bottom to top, seal the seam, then roll out into a cylinder about 25 cm long. Place on cornmeal-dusted baking sheets, 2 per sheet. Proof: Cover loosely and let rise until 1.5–2× in size, 45–60 minutes. Preheat: 15 minutes before proofing ends, heat oven to 190°C (375°F). Place an oven-safe pan on the bottom rack. Bake: Score each roll with one long slash at 45°. Brush with egg wash and sprinkle with cornmeal. Load rolls onto the middle rack and toss ice cubes onto the hot pan to create steam. Bake 10 minutes, rotate, then bake another 8–10 minutes until golden and internal temperature reaches 93°C (200°F). Cool completely on a wire rack. Notes Diastatic malt powder is sold at baking specialty shops and online. It\u0026rsquo;s not the same as malted milk powder. Texture improves overnight. Store in a sealed bag and make sandwiches the next day. Optional toppings before baking: sesame seeds, dried herbs, or everything bagel seasoning. ","date":"18 April 2026","externalUrl":null,"permalink":"/recipes/hoagie-rolls/","section":"Recipes","summary":"Soft, chewy hoagie rolls built for serious sandwiches. The diastatic malt powder is the key ingredient: it feeds the yeast and promotes browning. Steam in the oven gives them a proper crust.\n","title":"Hoagie rolls","type":"recipes"},{"content":"Kālua pig and cabbage is Hawaiʻi\u0026rsquo;s ultimate comfort food: slow-cooked pork shoulder until it\u0026rsquo;s fall-apart tender, then finished with wilted cabbage and a splash of soy sauce. Traditionally cooked in an imu (underground oven); this slow cooker version is a weeknight-friendly stand-in.\nIngredients 1.5 to 2.3 kg pork butt Flaky sea salt Freshly ground black pepper 1 tablespoon Worcestershire sauce 800 g green cabbage (about 3/4 head), chopped into 2.5 cm pieces 60 ml reduced-sodium soy sauce Cooked white rice, for serving Method Generously season pork with salt and pepper on all sides, rubbing it into the meat. Place pork in a slow cooker. Add Worcestershire sauce and toss to coat. Cover and cook on low until tender enough to shred with a fork, 7–9 hours depending on size. Shred meat with two forks, leaving the drippings in the slow cooker. Add one-third of the cabbage. Once it cooks down, stir and add another third; repeat until all the cabbage is wilted, about 30 minutes total. Continue cooking on low until the pork and cabbage are very tender, 30–60 minutes more. Add soy sauce and stir to combine; taste and adjust salt and pepper. Ladle pork, cabbage, and some juices over rice to serve. Notes Liquid smoke (a few drops rubbed into the pork with the salt) gets you closer to the traditional imu smoke flavour. The drippings are key. Don\u0026rsquo;t drain them before adding the cabbage. ","date":"18 April 2026","externalUrl":null,"permalink":"/recipes/k%C4%81lua-pig-cabbage/","section":"Recipes","summary":"Kālua pig and cabbage is Hawaiʻi’s ultimate comfort food: slow-cooked pork shoulder until it’s fall-apart tender, then finished with wilted cabbage and a splash of soy sauce. Traditionally cooked in an imu (underground oven); this slow cooker version is a weeknight-friendly stand-in.\n","title":"Kālua pig \u0026 cabbage","type":"recipes"},{"content":"","date":"18 April 2026","externalUrl":null,"permalink":"/tags/low-carb/","section":"Tags","summary":"","title":"Low-Carb","type":"tags"},{"content":"All the flavour of pork dumplings, ground pork, shrimp, cabbage, and scallions, tossed with chewy wheat noodles instead of wrapped. Weeknight-friendly and highly rated.\nIngredients 3 tablespoons vegetable oil, divided 340 g ground pork 115 g shrimp, peeled, deveined, finely chopped 3/4 teaspoon kosher salt, divided 450 g Napa cabbage, coarsely chopped 450 g Shanghai or thick-cut wheat noodles 225 g shiitake mushrooms, rinsed, thinly sliced 5 tablespoons Shaoxing rice wine or dry sherry, divided 2 tablespoons toasted sesame oil 3–5 scallions, sliced 5 garlic cloves, finely chopped 2 teaspoons finely grated peeled ginger 60 ml Chinese light soy sauce 1/2 teaspoon white pepper (optional) Black vinegar and chili oil, for serving Method Heat 1 tablespoon vegetable oil in a large wok or high-sided skillet over high heat. Cook pork, breaking up with a wooden spoon, until just a little pink remains, 3–5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with 1/2 teaspoon salt. Transfer to a large heatproof bowl. In the same wok over medium heat, heat 1 tablespoon vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden at the edges, 5–6 minutes; season with remaining 1/4 teaspoon salt. Transfer to the bowl with the pork and shrimp. Meanwhile, cook noodles in a large pot of boiling water, stirring occasionally, until al dente per package directions. Drain, rinse under cold water, and drain again. Set aside. In the same wok over medium heat, heat remaining 1 tablespoon vegetable oil. Add mushrooms and 3 tablespoons Shaoxing rice wine and cook, stirring frequently, until softened, browned, and reduced, 5–7 minutes. Add scallions, garlic, and ginger and cook until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 tablespoons Shaoxing rice wine; toss to combine. Return the cabbage and pork mixture to the wok, then add noodles, and toss well to coat. Divide among bowls. Serve with black vinegar and chili oil. Notes Regular (not low-sodium) soy sauce gives better flavour; reviewers who used low-sodium found it underseasoned. Udon noodles work well as a substitute for Shanghai wheat noodles. ","date":"18 April 2026","externalUrl":null,"permalink":"/recipes/pork-dumpling-bowls/","section":"Recipes","summary":"All the flavour of pork dumplings, ground pork, shrimp, cabbage, and scallions, tossed with chewy wheat noodles instead of wrapped. Weeknight-friendly and highly rated.\nIngredients 3 tablespoons vegetable oil, divided 340 g ground pork 115 g shrimp, peeled, deveined, finely chopped 3/4 teaspoon kosher salt, divided 450 g Napa cabbage, coarsely chopped 450 g Shanghai or thick-cut wheat noodles 225 g shiitake mushrooms, rinsed, thinly sliced 5 tablespoons Shaoxing rice wine or dry sherry, divided 2 tablespoons toasted sesame oil 3–5 scallions, sliced 5 garlic cloves, finely chopped 2 teaspoons finely grated peeled ginger 60 ml Chinese light soy sauce 1/2 teaspoon white pepper (optional) Black vinegar and chili oil, for serving Method Heat 1 tablespoon vegetable oil in a large wok or high-sided skillet over high heat. Cook pork, breaking up with a wooden spoon, until just a little pink remains, 3–5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with 1/2 teaspoon salt. Transfer to a large heatproof bowl. In the same wok over medium heat, heat 1 tablespoon vegetable oil. Cook cabbage, stirring frequently, until wilted, tender, and lightly golden at the edges, 5–6 minutes; season with remaining 1/4 teaspoon salt. Transfer to the bowl with the pork and shrimp. Meanwhile, cook noodles in a large pot of boiling water, stirring occasionally, until al dente per package directions. Drain, rinse under cold water, and drain again. Set aside. In the same wok over medium heat, heat remaining 1 tablespoon vegetable oil. Add mushrooms and 3 tablespoons Shaoxing rice wine and cook, stirring frequently, until softened, browned, and reduced, 5–7 minutes. Add scallions, garlic, and ginger and cook until aromatic, about 1 minute. Add soy sauce, sesame oil, white pepper (if using), and remaining 2 tablespoons Shaoxing rice wine; toss to combine. Return the cabbage and pork mixture to the wok, then add noodles, and toss well to coat. Divide among bowls. Serve with black vinegar and chili oil. Notes Regular (not low-sodium) soy sauce gives better flavour; reviewers who used low-sodium found it underseasoned. Udon noodles work well as a substitute for Shanghai wheat noodles. ","title":"Pork dumpling bowls","type":"recipes"},{"content":"Sometimes you just want a small portion of crisp. For science, of course.\nIngredients Filling 500g (3 cups) fresh or frozen berries or stone fruit 50g granulated sugar (¼ cup) 2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling) 10ml lemon juice (2 teaspoons) pinch of salt ½ teaspoon vanilla extract (for stone fruit and berry combinations) Topping 45g old-fashioned rolled oats (½ cup) 60g salted butter, melted (¼ cup) 50g brown sugar (¼ cup) 30g all-purpose flour (¼ cup) 1 teaspoon vanilla extract ½ teaspoon cinnamon Method Preheat oven to 180°C (350°F). Grease 4 ramekins.\nToss filling ingredients together until the fruit is evenly coated. The cornstarch will thicken as it bakes; for a thicker filling you can cook the fruit briefly on the stovetop first.\nStir topping ingredients together until the mixture is batter-like.\nDivide filling into the ramekins. Spoon topping evenly over each.\nBake until the topping is golden and the filling is bubbling at the edges, 20–25 minutes. Frozen fruit takes the longer end or a few minutes more.\nTo serve Warm, with ice cream or whipped cream.\nNotes Tested with strawberry-rhubarb and vanilla. Good result. Can be made in one cake pan instead; increase baking time to 30–35 minutes. For a full-pan topping, see [[Crisp topping]]. It uses cold butter cut into the dry ingredients, which gives a sandier, crisper result than this melted-butter version.\n","date":"17 April 2026","externalUrl":null,"permalink":"/recipes/fruit-crisp-individual/","section":"Recipes","summary":"Sometimes you just want a small portion of crisp. For science, of course.\nIngredients Filling 500g (3 cups) fresh or frozen berries or stone fruit 50g granulated sugar (¼ cup) 2 teaspoons cornstarch (use 1½ tablespoons for a thicker filling) 10ml lemon juice (2 teaspoons) pinch of salt ½ teaspoon vanilla extract (for stone fruit and berry combinations) Topping 45g old-fashioned rolled oats (½ cup) 60g salted butter, melted (¼ cup) 50g brown sugar (¼ cup) 30g all-purpose flour (¼ cup) 1 teaspoon vanilla extract ½ teaspoon cinnamon Method Preheat oven to 180°C (350°F). Grease 4 ramekins.\n","title":"Fruit crisp (individual)","type":"recipes"},{"content":"This is a fresh, quick, and tasty salad dressing. I make this a few times a month.\nIngredients 50g ripe avocado (about half) 50g fresh lemon or lime juice 50g extra virgin olive oil 30ml maple syrup 15g fresh ginger, grated 2g (½ teaspoon) garlic powder 4g salt and black pepper 1g MSG big pinch dried thyme optional enhancement 15ml chicken stock, drippings, or water Method Blend or whisk all ingredients until smooth. Taste and adjust salt and acid.\nTo serve On green salads, grain bowls, or slaws. Use immediately or refrigerate up to 2 days; stir before serving.\nNotes 50g citrus juice is the working amount; 75g was too sharp. Chicken stock adds quiet savoury depth; water works if you want this vegetarian. Limit and blending to prevent olive oil and herbs from becomming bitter. ","date":"24 March 2026","externalUrl":null,"permalink":"/recipes/avocado-salad-dressing/","section":"Recipes","summary":"This is a fresh, quick, and tasty salad dressing. I make this a few times a month.\nIngredients 50g ripe avocado (about half) 50g fresh lemon or lime juice 50g extra virgin olive oil 30ml maple syrup 15g fresh ginger, grated 2g (½ teaspoon) garlic powder 4g salt and black pepper 1g MSG big pinch dried thyme optional enhancement 15ml chicken stock, drippings, or water Method Blend or whisk all ingredients until smooth. Taste and adjust salt and acid.\n","title":"Avocado salad dressing","type":"recipes"},{"content":"I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version.\nMechanic Freezing tofu expels water and restructures the interior into a sponge. Freeze solid for at least 48 hours, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.\nIngredients 400g firm tofu 2 tablespoons soy sauce 1 tablespoon rice wine (or rice wine vinegar) 1 teaspoon sesame oil 1 teaspoon fresh ginger, grated Method Freeze the tofu block in its container for 48–72 hours minimum. Thaw in the fridge overnight or at room temperature for 2–4 hours.\nSqueeze gently to remove any remaining liquid. Slice into 1.5 cm slabs.\nCombine marinade ingredients. Coat tofu and marinate 30 minutes minimum, up to 4 hours.\nBake on a parchment-lined tray at 205°C (400°F) until browned, about 20–25 minutes, flipping halfway. Watch for colour rather than time.\nRefrigerate or freeze. Slice for stir-fry or cube for bowls.\nTo serve In rice bowls, stir-fries, or alongside pickled vegetables.\nNotes This is a fantastic way to preseve tofu and prep for simple meals. A light coat of neutral oil before baking promotes browning. Specific bake time and marinade ratios need another round of testing. [draft] ","date":"24 March 2026","externalUrl":null,"permalink":"/recipes/marinated-pressed-tofu/","section":"Recipes","summary":"I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version.\nMechanic Freezing tofu expels water and restructures the interior into a sponge. Freeze solid for at least 48 hours, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.\n","title":"Marinated pressed tofu","type":"recipes"},{"content":"I was looking for the perfect granola bar recipe, minimizing carbohydrates and costs.\nMechanic The binding ratio is dates : oats : nuts at 1:2.5:1 by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.\nIngredients 100g dates, pitted and mashed 250g rolled oats, toasted 100g mixed nuts, chopped and toasted 77g maple syrup 25g nut butter (almond or peanut) 50g banana, mashed spices to taste (cinnamon, cardamom) Method Toast oats in a dry pan or at 175°C (350°F) for 10–12 minutes, stirring once, until lightly golden. Cool. Toast nuts separately until fragrant. Cool and chop.\nMash dates until smooth. Combine with maple syrup, nut butter, and banana. Mix until uniform.\nAdd oats, nuts, and spices. Mix well; the mixture should hold when pressed.\nPress firmly into a lined 20×20 cm pan. Refrigerate at least 2 hours before slicing.\nTo serve Cut into bars. Keep refrigerated; they soften at room temperature.\nNotes Toast the nuts next time. More banana may improve binding. More dates makes chewier bars; more syrup makes them softer. Toasting the oats is essential for flavour; don\u0026rsquo;t skip it. ","date":"2 February 2026","externalUrl":null,"permalink":"/recipes/granola-bars/","section":"Recipes","summary":"I was looking for the perfect granola bar recipe, minimizing carbohydrates and costs.\nMechanic The binding ratio is dates : oats : nuts at 1:2.5:1 by weight, held together with nut butter and maple syrup. Mashed banana adds adhesion. The mixture sets in the fridge without baking; a short bake firms the bars further if you prefer less chew.\n","title":"Granola bars","type":"recipes"},{"content":"","date":"2 February 2026","externalUrl":null,"permalink":"/tags/snacks/","section":"Tags","summary":"","title":"Snacks","type":"tags"},{"content":"This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles.\nMechanic The 1:1:1 braise ratio (water : soy : mirin) keeps the pork moist and seasoned through. Refrigerating in the liquid overnight firms the meat and deepens the flavour; slicing cold gives cleaner cuts. Pork belly braises to 85°C for a yielding, fatty result; loin braises to 60°C for a leaner, cleaner slice.\nIngredients 500g pork belly or pork loin (towards the rib end) 250ml water 250ml soy sauce 250ml mirin 2 tablespoons sugar 2 teaspoons neutral oil 2 large garlic cloves, crushed 3 green onions, cut into 5 cm lengths 5 cm piece fresh ginger, thinly sliced Method Sear pork on all sides in oil over medium-high heat until browned, about 3 minutes per side. Remove and deglaze the pan with a splash of water.\nReturn pork. Add soy, mirin, water, sugar, garlic, green onion, and ginger. Bring to a low simmer.\nCover and braise over low heat for 1–2 hours. Target 85°C internal for belly, 60°C for loin.\nCool slightly, then transfer pork and braising liquid to a container. Refrigerate at least 24 hours.\nSlice as needed. Reheat in a dry pan, in a little oil, in stock, or in the oven.\nTo serve Over ramen, in rice bowls, alongside pickled vegetables. The braising liquid doubles as a tare for ramen broth.\nNotes Freeze leftovers after 3 days. Belly is richer and more forgiving on temperature; loin dries out if overcooked. ","date":"11 January 2026","externalUrl":null,"permalink":"/recipes/chashu-pork/","section":"Recipes","summary":"This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles.\nMechanic The 1:1:1 braise ratio (water : soy : mirin) keeps the pork moist and seasoned through. Refrigerating in the liquid overnight firms the meat and deepens the flavour; slicing cold gives cleaner cuts. Pork belly braises to 85°C for a yielding, fatty result; loin braises to 60°C for a leaner, cleaner slice.\n","title":"Chashu pork","type":"recipes"},{"content":"This technique is surprisingly effective for the effort, producing soft, savoury bites.\nMechanic Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.\nIngredients 350g pork (shoulder, tenderloin, or loin), thinly sliced ½ teaspoon baking soda 1½ teaspoons cornstarch 5g water, if the mixture feels dry Optional flavouring 7g Shaoxing wine 7g oyster sauce 1 teaspoon neutral oil ¼ teaspoon sesame oil ⅛ teaspoon white pepper Method Combine baking soda and cornstarch. Add pork and massage for 3 minutes until the coating is evenly distributed. Add flavouring if using and massage briefly to combine.\nRest 30 minutes at room temperature or up to 2 hours in the fridge.\nStir-fry in a hot wok with a little oil. The pork stays tender even when the wok temperature drops as the meat hits the pan.\nTo serve In any stir-fry or wok dish.\nNotes Applies equally to chicken or beef; the method is identical. Baking soda is the critical ingredient; cornstarch and flavourings are supporting. Velveted pork keeps well refrigerated for a day before cooking. ","date":"11 January 2026","externalUrl":null,"permalink":"/recipes/velveting-pork/","section":"Recipes","summary":"This technique is surprisingly effective for the effort, producing soft, savoury bites.\nMechanic Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.\n","title":"Velveting (pork)","type":"recipes"},{"content":"","date":"10 January 2026","externalUrl":null,"permalink":"/cuisine/chinese-japanese/","section":"Cuisine","summary":"","title":"Chinese-Japanese","type":"cuisine"},{"content":"Classic takeout garlic brocolli is very simple, and delicious.\nIngredients 400g broccoli (~4 cups), cut into florets 5 cloves garlic, thinly sliced 1 tablespoon neutral oil 1 tablespoon Shaoxing wine 250ml chicken stock or dashi ⅛ teaspoon white pepper ½ teaspoon sesame oil 1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry Method Heat a wok over high until smoking. Add oil and garlic; stir-fry until fragrant and just starting to colour, about 30 seconds.\nAdd broccoli and toss to coat. Add Shaoxing wine and stock; the pan will steam heavily. Cover briefly and steam 2 minutes until broccoli is bright green and tender-crisp.\nAdd white pepper. Pour in the cornstarch slurry around the edge; toss until the sauce clings, about 1 minute. Finish with sesame oil.\nSpecial equipment A medium to large carbon steel wok (not teflon).\nTo serve As a side or part of a multi-dish wok meal. Goes well alongside [[weeknight ginger beef]].\n","date":"10 January 2026","externalUrl":null,"permalink":"/recipes/garlic-broccoli/","section":"Recipes","summary":"Classic takeout garlic brocolli is very simple, and delicious.\nIngredients 400g broccoli (~4 cups), cut into florets 5 cloves garlic, thinly sliced 1 tablespoon neutral oil 1 tablespoon Shaoxing wine 250ml chicken stock or dashi ⅛ teaspoon white pepper ½ teaspoon sesame oil 1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry Method Heat a wok over high until smoking. Add oil and garlic; stir-fry until fragrant and just starting to colour, about 30 seconds.\n","title":"Garlic broccoli","type":"recipes"},{"content":"This is a quick version of ginger beef, great in rice bowls.\nMechanic Drizzle soy around the edge of the hot wok, not into the center. It caramelizes briefly as it hits the metal before reaching the meat, adding depth without extra ingredients.\nIngredients 680g ground beef chuck, 80% lean 8 cm piece fresh ginger, minced or grated 6 cloves garlic, minced 1 shallot, minced 60ml soy sauce (¼ cup) 2 limes, juiced 2 tablespoons sriracha 1 tablespoon fish sauce 1 tablespoon neutral oil kosher salt 30g fresh cilantro, leaves and stems, thinly sliced 2 carrots, julienned (optional) Method Heat a wok over high heat until very hot. Add oil.\nFry ginger until fragrant, about 1 minute. Add garlic and shallot; cook until softened, another minute.\nDrizzle soy around the edge of the wok. Add lime juice. Add beef and break up, cooking until no pink remains and the edges have some colour.\nAdd fish sauce and sriracha. Toss and reduce briefly until the sauce clings and the mixture looks slightly glossy.\nIf using carrots, stir-fry them alongside broccoli separately, then combine and toss everything together.\nTo serve Over rice or in bowls. Top with sliced cilantro, toasted sesame seeds, and chili oil.\nSpecial equipment A medium to large carbon steel wok (not teflon).\nNotes Adapted loosely from Carla Lalli Music\u0026rsquo;s \u0026ldquo;That Sounds So Good.\u0026rdquo; Pre-cooked frozen mince works well: add from frozen, break up as it heats. ","date":"10 January 2026","externalUrl":null,"permalink":"/recipes/weeknight-ginger-beef/","section":"Recipes","summary":"This is a quick version of ginger beef, great in rice bowls.\nMechanic Drizzle soy around the edge of the hot wok, not into the center. It caramelizes briefly as it hits the metal before reaching the meat, adding depth without extra ingredients.\n","title":"Weeknight ginger beef","type":"recipes"},{"content":"I make this for lunch more than dinner, and it\u0026rsquo;s a tasty and quick meal.\nMechanic Toast the whole Szechuan peppercorns first, then grind with the chilis and paprika. Adding soy along the edge of a hot wok caramelizes it before it hits the meat. Add tofu last and stir minimally; it breaks up easily.\nIngredients Spice powder 2–3 tablespoons Szechuan peppercorns, whole 4–5 dried red chilis, chopped 1 tablespoon sweet paprika Base 2 tablespoons neutral oil 1 cm piece fresh ginger, julienned 2 cloves garlic, thinly sliced 2 scallions, cut into ½ cm pieces (dark greens reserved for garnish) 30ml sake (2 tablespoons) 30ml mirin (2 tablespoons) 15ml light soy sauce (1 tablespoon) Protein 120g ground beef (precooked or fresh) 60ml low-sodium chicken stock, dashi, or water 680g medium-firm silken tofu, cut into 1.5 cm cubes 1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry Method Toast Szechuan peppercorns in a dry pan until fragrant and slightly darkened, about 2 minutes. Cool, then grind with the chilis and paprika to a medium powder.\nHeat oil in a wok over medium-high. Add ginger, then garlic, then scallion whites. Cook until fragrant, about 2 minutes. Add the spice powder and stir briefly.\nDrizzle soy along the wok edge. Add sake and mirin. Add beef and break up; stir to combine.\nAdd stock until the mixture is slightly soupy. Simmer 3–5 minutes. Pour in cornstarch slurry and let thicken.\nTaste and adjust salt. Add tofu gently and fold in; heat through without mashing.\nTo serve Over steamed rice, topped with scallion greens and chili oil.\nSpecial equipment A medium to large carbon steel wok (not teflon).\nNotes Adapted toward Szechuan flavour from Kenji Lopez-Alt\u0026rsquo;s \u0026ldquo;The Wok.\u0026rdquo; Pre-cooked frozen mince works well: add directly from frozen and break up as it heats. ","date":"10 January 2026","externalUrl":null,"permalink":"/recipes/weeknight-mapo-tofu/","section":"Recipes","summary":"I make this for lunch more than dinner, and it’s a tasty and quick meal.\nMechanic Toast the whole Szechuan peppercorns first, then grind with the chilis and paprika. Adding soy along the edge of a hot wok caramelizes it before it hits the meat. Add tofu last and stir minimally; it breaks up easily.\n","title":"Weeknight mapo tofu","type":"recipes"},{"content":"A great topping for waffles or as a base for a crisp.\nIngredients 300g fresh strawberries (2 cups), chopped 300g fresh rhubarb (2 cups), chopped 65g brown sugar (⅓ cup) ⅛ teaspoon salt 15ml lemon juice (1 tablespoon), from 1 medium lemon Method Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.\nCook, stirring occasionally, until the rhubarb breaks down and the mixture thickens to a loose jam, about 15–20 minutes. The strawberries will stay slightly chunkier; press a few against the side of the pan if you want a smoother result.\nTaste and adjust sugar. The compote thickens further as it cools.\nTo serve Warm or cold. Over ice cream, yoghurt, pancakes, or alongside pork. Keeps refrigerated for up to a week.\n","date":"25 December 2025","externalUrl":null,"permalink":"/recipes/strawberry-rhubarb-compote/","section":"Recipes","summary":"A great topping for waffles or as a base for a crisp.\nIngredients 300g fresh strawberries (2 cups), chopped 300g fresh rhubarb (2 cups), chopped 65g brown sugar (⅓ cup) ⅛ teaspoon salt 15ml lemon juice (1 tablespoon), from 1 medium lemon Method Combine all ingredients in a medium saucepan over medium heat. Stir to coat the fruit.\n","title":"Strawberry-rhubarb compote","type":"recipes"},{"content":"This is a simple way to use frozen tuna, cooking quickly, served with easy sides.\nIngredients Tuna 2 tuna steaks (~200g each), sliced about 2 cm thick salt and black pepper 1 tablespoon sesame seeds 1 tablespoon neutral oil Tuna sauce (for cubing and tossing) 2 tablespoons mayonnaise 1 tablespoon sriracha 2 teaspoons soy sauce ½ teaspoon rice wine vinegar ½ teaspoon toasted sesame oil Bowl dressing 60ml soy sauce (¼ cup) 60ml rice vinegar (¼ cup) 60ml water (¼ cup) 12g sugar (2½ teaspoons) 1 scallion, thinly sliced 2 teaspoons fresh ginger, minced 7g toasted sesame oil (1½ teaspoons) ½ teaspoon red pepper flakes Bowl steamed rice or quinoa cucumber, thinly sliced or lightly pickled scallions, for garnish kimchi (optional) Method Combine all tuna sauce ingredients and set aside. Combine all bowl dressing ingredients and set aside.\nPat tuna dry. Season with salt, pepper, and sesame seeds on all sides.\nHeat oil in a pan over high heat until smoking. Sear tuna 60–90 seconds per side until a crust forms but the center is still red to pink. Rest briefly.\nCube the tuna and toss with the tuna sauce.\nTo serve Spoon rice into bowls. Add cucumber, dressed lightly with some of the bowl dressing. Top with tuna and scallions. Drizzle remaining bowl dressing over everything. Add kimchi if using.\nNotes Cook tuna to medium, not well-done; it dries out fast. The bowl dressing is the base layer; the tuna sauce punches up the fish specifically. Crispy rice variation: fry cold leftover rice in oil until a crust forms before building the bowl. ","date":"5 December 2025","externalUrl":null,"permalink":"/recipes/tuna-rice-bowl/","section":"Recipes","summary":"This is a simple way to use frozen tuna, cooking quickly, served with easy sides.\nIngredients Tuna 2 tuna steaks (~200g each), sliced about 2 cm thick salt and black pepper 1 tablespoon sesame seeds 1 tablespoon neutral oil Tuna sauce (for cubing and tossing) 2 tablespoons mayonnaise 1 tablespoon sriracha 2 teaspoons soy sauce ½ teaspoon rice wine vinegar ½ teaspoon toasted sesame oil Bowl dressing 60ml soy sauce (¼ cup) 60ml rice vinegar (¼ cup) 60ml water (¼ cup) 12g sugar (2½ teaspoons) 1 scallion, thinly sliced 2 teaspoons fresh ginger, minced 7g toasted sesame oil (1½ teaspoons) ½ teaspoon red pepper flakes Bowl steamed rice or quinoa cucumber, thinly sliced or lightly pickled scallions, for garnish kimchi (optional) Method Combine all tuna sauce ingredients and set aside. Combine all bowl dressing ingredients and set aside.\n","title":"Tuna rice bowl","type":"recipes"},{"content":"This is one of my favourite stews. It\u0026rsquo;s slightly sweet and savoury, and completely delicious.\nMechanic The paprika load here is 4 tablespoons per kg of meat, not the 1 tablespoon most North American recipes use. That\u0026rsquo;s what makes this taste like goulash and not paprika stew. Caraway is more traditional than cumin; either works but they produce different results. Skipping the bacon is fine with fatty pork shoulder.\nIngredients 3 tablespoons fat (lard, fat cap, olive oil, or bacon fat) 1 kg cubed stew meat (pork shoulder or beef chuck), lightly floured 2 yellow onions, medium diced 3 cloves garlic, finely minced 1 red bell pepper, seeded and medium diced 3 vine-ripe tomatoes, cored and medium diced (or 1 × 400g tin) 1½ teaspoons caraway seeds (or ground cumin) 4 tablespoons sweet Hungarian paprika 250ml red wine (1 cup) 1 litre beef stock (4 cups) 2 bay leaves 2 russet potatoes, peeled and cut into 2.5 cm chunks 3 carrots, peeled and large diced salt and pepper Optional: 1 cup each large diced celeriac and turnip.\nMethod Heat fat in a wide, heavy pot over medium-high. Brown the floured meat in batches without crowding, about 4 minutes per side. Set aside.\nReduce heat to medium. Add onion and cook until soft and translucent, about 8 minutes. Add garlic and bell pepper; cook 2 more minutes.\nStir in paprika and caraway. Add tomatoes and cook until they break down slightly, about 3 minutes.\nAdd wine and scrape up any browned bits. Add stock, bay leaves, and browned meat. Bring to a simmer.\nCover and cook on low for 1 hour. Add potatoes, carrots, and optional root vegetables. Continue cooking until vegetables are tender and the stew is thick, 30–45 more minutes.\nSeason with salt and pepper. Remove bay leaves.\nTo serve With egg noodles, sour cream, and crusty bread. The stew deepens overnight.\nNotes Pork shoulder is more forgiving than chuck; equally good result. ","date":"9 November 2025","externalUrl":null,"permalink":"/recipes/goulash/","section":"Recipes","summary":"This is one of my favourite stews. It’s slightly sweet and savoury, and completely delicious.\nMechanic The paprika load here is 4 tablespoons per kg of meat, not the 1 tablespoon most North American recipes use. That’s what makes this taste like goulash and not paprika stew. Caraway is more traditional than cumin; either works but they produce different results. Skipping the bacon is fine with fatty pork shoulder.\n","title":"Goulash","type":"recipes"},{"content":"","date":"9 November 2025","externalUrl":null,"permalink":"/cuisine/hungarian/","section":"Cuisine","summary":"","title":"Hungarian","type":"cuisine"},{"content":"","date":"9 November 2025","externalUrl":null,"permalink":"/tags/hungarian/","section":"Tags","summary":"","title":"Hungarian","type":"tags"},{"content":"These make great patties, sausages, or crumble. I use this sausage in pastas, on breakfast sandwhiches, and in stir fries.\nMechanic A percentage-based spice formula: scale every ingredient against the total weight of ground pork. This makes it trivially scalable and lets you dial individual spices. Milk powder improves binding, moisture, and subtle dairy richness. Lean toward sage; the formula is sage-forward by design.\nIngredients Ingredient % Example: 1 kg pork Salt 2.0% 20g Dried sage 0.6% 6g Black pepper 0.4% 4g Dry parsley 0.3% 3g Dried thyme 0.3% 3g Ground coriander 0.3% 3g Fresh garlic, minced 0.3% 3g Red pepper flakes 0.2% 2g Ground fennel 0.2% 2g MSG 0.2% 2g Milk powder 4.0% 40g Water (cold) 10.0% 100g Method Combine all dry spices and milk powder. Dissolve in the cold water.\nAdd to ground pork and mix until the seasoning is evenly distributed and the mixture has some tackiness, about 3 minutes by hand or stand mixer.\nRefrigerate for at least 30 minutes before forming patties or filling casings.\nTo serve Formed as patties (pan-fry in a little oil over medium heat until browned through), or as bulk sausage broken into pieces.\nNotes The sage is intentionally high relative to fennel; adjust if you prefer an Italian-style lean. Marjoram can be added at 0.2–0.3% for a softer, more floral profile. Milk powder is the non-obvious ingredient; don\u0026rsquo;t skip it. Softer grind (if grinding yourself) and slightly less fennel than a typical Italian sausage are the target. ","date":"19 September 2025","externalUrl":null,"permalink":"/recipes/breakfast-sausage/","section":"Recipes","summary":"These make great patties, sausages, or crumble. I use this sausage in pastas, on breakfast sandwhiches, and in stir fries.\nMechanic A percentage-based spice formula: scale every ingredient against the total weight of ground pork. This makes it trivially scalable and lets you dial individual spices. Milk powder improves binding, moisture, and subtle dairy richness. Lean toward sage; the formula is sage-forward by design.\n","title":"Breakfast sausage","type":"recipes"},{"content":"","date":"10 September 2025","externalUrl":null,"permalink":"/cuisine/british/","section":"Cuisine","summary":"","title":"British","type":"cuisine"},{"content":"","date":"10 September 2025","externalUrl":null,"permalink":"/tags/british/","section":"Tags","summary":"","title":"British","type":"tags"},{"content":"A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.\nMechanic Built from a batch of pre-cooked frozen beef mince, so the cooking time is mostly about thickening the filling and building the potato topping. A 1:1 spice ratio (salt, pepper, coriander, rosemary) gives the beef a clear identity. BtB and browning sauce add depth without a long braise.\nIngredients Filling 500g cooked beef mince (frozen) 1 teaspoon each: kosher salt, black pepper, ground coriander, dried rosemary or thyme 1 teaspoon granulated garlic 1 teaspoon MSG 2 tablespoons flour or cornstarch (adjust for thickness) 1 teaspoon Better than Bouillon (beef or chicken) 1 teaspoon browning sauce (to taste) 250ml beef or chicken stock, or water 300g mixed frozen vegetables (peas, corn, carrots) Topping 700g steaming potatoes (Yukon Gold or similar) 60g butter 60–80ml cream or milk salt and pepper 50g aged cheddar, grated Method Steam potatoes until a fork slides in easily, about 25–30 minutes. Drain and mash with butter, cream, salt, and pepper until smooth. Stir in cheese.\nMeanwhile, heat a wide pan over medium-high. Add frozen mince and break up as it heats through. Add spices and garlic; stir to coat.\nSprinkle flour over the meat and stir for 1 minute. Add BtB, browning sauce, and stock. Simmer until the filling is thick and glossy, adding more thickener if needed. Stir in frozen vegetables and heat through.\nTransfer filling to a baking dish. Spoon mashed potato over the top and rough it up with a fork. Broil until the peaks are golden, 5–8 minutes.\nVariations You can use the [[beef base]] for a weeknight version of this.\nTo serve With a simple green salad. Better the next day.\nNotes Browning sauce quantities need testing; start with 1 teaspoon and adjust. [draft] Steaming potatoes (vs. boiling) keeps them less waterlogged and produces a drier, better-textured mash. Freezes well. Reheat from frozen either fully defrosted or more gently for longer. ","date":"10 September 2025","externalUrl":null,"permalink":"/recipes/cottage-pie/","section":"Recipes","summary":"A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.\nMechanic Built from a batch of pre-cooked frozen beef mince, so the cooking time is mostly about thickening the filling and building the potato topping. A 1:1 spice ratio (salt, pepper, coriander, rosemary) gives the beef a clear identity. BtB and browning sauce add depth without a long braise.\n","title":"Cottage pie","type":"recipes"},{"content":"This is my favourite tea towards the end of Fall. It\u0026rsquo;s warming and mellow.\nMechanic This breaks English tea rules on purpose. Boiling the tea with spices for 5 minutes and then \u0026ldquo;boiling over\u0026rdquo; the milk three times produces a different flavour than standard steep-and-strain: more caramelized, less grassy, with the spices fully integrated. The goal colour is caramel sauce.\nIngredients 500–750ml water 3–4 whole cloves 3–4 cardamom pods, lightly crushed a few slices fresh ginger 2 teaspoons loose-leaf black tea (Scottish breakfast or similar strong black) 2 teaspoons sugar 120ml whole milk or 60ml cream Method Combine water, cloves, cardamom, and ginger in a small saucepan. Bring to a boil. Simmer 2–3 minutes. Toast spices in the pan first if you want a deeper flavour.\nAdd tea and simmer for 5 minutes.\nAdd milk or cream. Bring to a boil. The moment it foams and rises, remove from heat and stir back down. Repeat three times. This is the \u0026ldquo;boil over\u0026rdquo; technique; watch it closely.\nStrain and serve.\nTo serve In small cups. Add more sugar at the table.\nVariations Allspice and cinnamon: Swap the cloves and ginger for 3 green cardamom pods, 3 allspice berries, and 1 cm of Ceylon cinnamon stick, broken up. Warmer and rounder, with less bite. Nutmeg or 2–3 black peppercorns also work here; pick two or three spices, not all of them.\nLazy daily cup: Put the spices, lightly crushed, into a tea ball or filter with the tea. Pour over water at a full boil and steep 6–8 minutes, longer than English tea. Add milk and sugar in the cup. No boil-over, so it\u0026rsquo;s lighter and less caramelized, but it takes one pot and no watching.\nNotes Scottish breakfast tea is the go-to; strong enough to stand up to the spice and milk. Cinnamon stick is a common addition; not essential with clove and cardamom already present. Chai masala blends can be used in place of whole spices. ","date":"9 July 2025","externalUrl":null,"permalink":"/recipes/chai/","section":"Recipes","summary":"This is my favourite tea towards the end of Fall. It’s warming and mellow.\nMechanic This breaks English tea rules on purpose. Boiling the tea with spices for 5 minutes and then “boiling over” the milk three times produces a different flavour than standard steep-and-strain: more caramelized, less grassy, with the spices fully integrated. The goal colour is caramel sauce.\n","title":"Chai","type":"recipes"},{"content":"This is a fresh, delicious dip for pita and vegetables.\nIngredients 430g canned chickpeas, drained and rinsed 140g cooked beets 2 teaspoons dried or fresh oregano 30g extra virgin olive oil (2 tablespoons) ½ teaspoon minced garlic 1 medium lemon, zest finely grated and juiced black pepper salt Method Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.\nIf the texture is too thick, add water or more olive oil a tablespoon at a time. The dip thickens in the fridge.\nTo serve With pita, flatbread, raw vegetables, or as part of a mezze spread. A drizzle of olive oil and a pinch of oregano on top.\nNotes Rinsing the chickpeas is optional; not rinsing gives a slightly beany flavour that works here. Roasted beets are more intensely flavoured than boiled; canned beets are convenient and consistent. For a richer version with tahini, see [[Beetroot and chickpea hummus]]. ","date":"31 May 2025","externalUrl":null,"permalink":"/recipes/beetroot-dip/","section":"Recipes","summary":"This is a fresh, delicious dip for pita and vegetables.\nIngredients 430g canned chickpeas, drained and rinsed 140g cooked beets 2 teaspoons dried or fresh oregano 30g extra virgin olive oil (2 tablespoons) ½ teaspoon minced garlic 1 medium lemon, zest finely grated and juiced black pepper salt Method Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.\n","title":"Beetroot dip","type":"recipes"},{"content":"This is a simple, classic burger sauce.\nMechanic A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.\nIngredients 2 tablespoons mayonnaise or Kewpie mayo (or 1 tablespoon each) 2 tablespoons diced burger pickles (bread and butter style) 2 tablespoons yellow or Dijon mustard 1/2 teaspoon sweet or smoked paprika Method Stir together. Taste and adjust ratios.\nTo serve On Swiss, mozza-style, or deluxe burgers. Good as a spread on both bun halves.\nNotes Developed for A\u0026amp;W-style mozza burger. The ratios are starting points; lean more mayo for a milder sauce, more pickle for brightness. A small squeeze of ketchup or splash of pickle brine can soften the mustard edge. ","date":"31 May 2025","externalUrl":null,"permalink":"/recipes/bruces-burger-sauce/","section":"Recipes","summary":"This is a simple, classic burger sauce.\nMechanic A 1:1:1 ratio by volume: mayo, diced burger pickles, mustard. Kewpie in place of or alongside regular mayo adds sweetness and acidity.\n","title":"Bruce's burger sauce","type":"recipes"},{"content":"","date":"31 May 2025","externalUrl":null,"permalink":"/cuisine/mediterranean/","section":"Cuisine","summary":"","title":"Mediterranean","type":"cuisine"},{"content":"A roasted chicken or turkey is a comforting base for a family meal, or for food prep.\nMechanic Dark and light meat have different target temperatures. Splitting them into separate pans and starting dark meat 30–45 minutes earlier solves this without tenting or shielding. No water in the pan: the char marks are deliberate and deglaze into stock. Two temperatures: low to build internal temp evenly, high to finish and brown.\nMethod Season both sides of all pieces with poultry seasoning or your spice rub. Set in roasting pans: dark meat (thighs, legs, wings) in one pan, breasts in another. Rest in the fridge 40 minutes to let the seasoning penetrate. Add a small amount of neutral oil to each pan.\nStart dark meat in the oven at 150°C (300°F) for 50–65% of the total cook time.\nAdd breasts to a second pan. Raise oven to 218°C (425°F). Finish both until dark meat reaches 79–91°C internal and breasts reach 63°C internal.\nRest 10 minutes. Deglaze pans with a little water or stock; use the cooking liquid in stock or gravy.\nTiming examples Bird Low phase High phase Large turkey (5–7 kg) 50 min 45 min 2 whole chickens 30 min 20 min Notes Char marks on the pan bottom are fine; deglaze them rather than avoiding them. 2 whole chickens take roughly the same oven space as a large turkey but yield about ⅓ the meat. Alternative temperatures used for turkey: 165°C low phase, 205°C high phase, slightly less aggressive browning with comparable results. ","date":"31 May 2025","externalUrl":null,"permalink":"/recipes/roast-poultry/","section":"Recipes","summary":"A roasted chicken or turkey is a comforting base for a family meal, or for food prep.\nMechanic Dark and light meat have different target temperatures. Splitting them into separate pans and starting dark meat 30–45 minutes earlier solves this without tenting or shielding. No water in the pan: the char marks are deliberate and deglaze into stock. Two temperatures: low to build internal temp evenly, high to finish and brown.\n","title":"Roast poultry","type":"recipes"},{"content":"I developed this when trying to replicate a local Greek restaurant\u0026rsquo;s roast chicken and potatoes. It\u0026rsquo;s good enough for a weeknight meal.\nMechanic Built on a roughly 1:1 olive oil to lemon juice base, with red wine vinegar added for a sharper secondary acid. The note \u0026ldquo;needs more lemon\u0026rdquo; suggests leaning the citrus heavier than you\u0026rsquo;d expect.\nIngredients 60ml extra virgin olive oil 60ml fresh lemon juice 15ml red wine vinegar 1–2 cloves garlic, minced ½ teaspoon dried oregano ¼ teaspoon black pepper ¼ teaspoon MSG salt to taste Method Whisk all ingredients together. Taste: it should be clearly lemony, well-seasoned, and fragrant. Adjust lemon if you want more brightness.\nCoat protein and marinate: 30 minutes for thin cuts, 2–4 hours for chops, up to overnight for bone-in.\nTo serve On lamb or pork chops, chicken thighs, or fish. Doubles as a dressing for a Greek salad.\nNotes Needs more lemon than a 1:1 ratio suggests. Start at 1:1 and taste up. An onion-forward variation replaces some lemon with grated or mashed onion (1:1:0.5 oil, onion, lemon). Works well with marjoram added alongside the oregano. ","date":"1 April 2025","externalUrl":null,"permalink":"/recipes/greek-marinade/","section":"Recipes","summary":"I developed this when trying to replicate a local Greek restaurant’s roast chicken and potatoes. It’s good enough for a weeknight meal.\nMechanic Built on a roughly 1:1 olive oil to lemon juice base, with red wine vinegar added for a sharper secondary acid. The note “needs more lemon” suggests leaning the citrus heavier than you’d expect.\n","title":"Greek marinade","type":"recipes"},{"content":"A fresh tasting sauce, perfect for nachos, tacos, or over rice bowls.\nIngredients 125ml Mexican crema, sour cream, or Greek yoghurt 30ml mayonnaise 30ml fresh lime juice (~1 lime) 1 clove garlic, minced ½ teaspoon kosher salt (adjust to taste) 30g fresh cilantro (½ cup loosely packed), finely chopped ¼ teaspoon onion powder (or dehydrated or minced fresh onion) 1–2g MSG Method Whisk or stir all ingredients together until combined. Taste and adjust salt and lime.\nRefrigerate for 15 minutes before serving if time allows; the flavours settle.\nTo serve On tacos, fajita bowls, fish, roasted vegetables, or as a dipping sauce. Keeps refrigerated for 3 days.\n","date":"1 April 2025","externalUrl":null,"permalink":"/recipes/lime-crema/","section":"Recipes","summary":"A fresh tasting sauce, perfect for nachos, tacos, or over rice bowls.\nIngredients 125ml Mexican crema, sour cream, or Greek yoghurt 30ml mayonnaise 30ml fresh lime juice (~1 lime) 1 clove garlic, minced ½ teaspoon kosher salt (adjust to taste) 30g fresh cilantro (½ cup loosely packed), finely chopped ¼ teaspoon onion powder (or dehydrated or minced fresh onion) 1–2g MSG Method Whisk or stir all ingredients together until combined. Taste and adjust salt and lime.\n","title":"Lime crema","type":"recipes"},{"content":"When we crave shake-and-bake, this is what we make. It hits she same notes with fewer calories.\nMechanic Baking powder in a dry rub raises the surface pH of the skin, which helps it brown and crisp faster. Use it sparingly; too much leaves a chalky flavour. Mushroom powder, if you have it, adds quiet umami that amplifies any pan sauce or gravy.\nIngredients 15g kosher salt (1 tablespoon) 3g baking powder (1 teaspoon) ½ teaspoon black pepper ½ teaspoon ground coriander ½ teaspoon MSG 1 teaspoon mushroom powder (optional; use if serving with gravy) Method Combine all ingredients. Rub all over chicken, including under the skin where possible. Let rest uncovered in the fridge for at least 1 hour, ideally overnight. The salt draws out moisture, which then reabsorbs, and the skin dries out for better crisping.\nCoat skin lightly with neutral oil before roasting.\nRoast at 205–230°C (400–450°F) until breasts reach 65°C internal and dark meat reaches 75°C.\nNotes 230°C gives maximum browning; use it only if your oven runs accurately at that temp.\nFor a whole bird, see [[Roast Poultry]] for the two-temperature timing method.\n","date":"1 October 2024","externalUrl":null,"permalink":"/recipes/crispy-chicken-rub/","section":"Recipes","summary":"When we crave shake-and-bake, this is what we make. It hits she same notes with fewer calories.\nMechanic Baking powder in a dry rub raises the surface pH of the skin, which helps it brown and crisp faster. Use it sparingly; too much leaves a chalky flavour. Mushroom powder, if you have it, adds quiet umami that amplifies any pan sauce or gravy.\n","title":"Crispy chicken rub","type":"recipes"},{"content":"Who doesn\u0026rsquo;t like cola? This is a great mixer or addition to a glaze.\nMechanic A concentrated syrup of citrus oils, warm spices, and caramel notes that forms the flavour base of a homemade cola. Gum arabic is the traditional emulsifier that gives cola its characteristic mouthfeel; it\u0026rsquo;s optional but worth including. The browning sauce adds the dark colour without bitterness.\nIngredients zest and juice of 1 lemon zest and juice of 1 lime zest and juice of 2 oranges 3 large cinnamon sticks (12 cm / 5 inches), broken into small pieces 2 tablespoons dried bitter orange peel 2 teaspoons coriander seed ¼ teaspoon freshly grated nutmeg 1 teaspoon gum arabic (optional) 900g (2 lbs) sugar 60ml browning sauce (such as Kitchen Bouquet) ½ teaspoon vanilla extract small amount of ascorbic acid or additional lemon juice (to taste) 10ml neutral alcohol (or rely on vanilla\u0026rsquo;s alcohol content) Method Combine sugar with 900ml water in a saucepan. Add cinnamon sticks, bitter orange peel, coriander seed, and nutmeg. Bring to a simmer, stirring until sugar dissolves. Simmer 10 minutes.\nAdd citrus zests and juice. Steep off heat, covered, for 20 minutes.\nStrain through a fine sieve. While still warm, stir in gum arabic (if using), browning sauce, vanilla, and ascorbic acid.\nCool completely before bottling.\nTo serve Mix 30–45ml syrup per 300ml of cold carbonated water. Adjust ratio to taste.\nNotes Bitter orange peel is available dried at specialty and Middle Eastern grocers. Gum arabic dissolves best in warm liquid; add it while the syrup is still hot. The alcohol note (10ml) is to preserve the syrup; vanilla extract already contains some. ","date":"1 October 2024","externalUrl":null,"permalink":"/recipes/essence-of-cola/","section":"Recipes","summary":"Who doesn’t like cola? This is a great mixer or addition to a glaze.\nMechanic A concentrated syrup of citrus oils, warm spices, and caramel notes that forms the flavour base of a homemade cola. Gum arabic is the traditional emulsifier that gives cola its characteristic mouthfeel; it’s optional but worth including. The browning sauce adds the dark colour without bitterness.\n","title":"Essence of cola","type":"recipes"},{"content":"A very cravable burger. This is the closest I\u0026rsquo;ve gotten to perfecting it.\nMechanic The McDouble is built on two thin patties, a single slice of cheese between them, and a sharp dressing ratio. Double-grinding the beef is what gives the patty its soft, almost pillowy texture.\nSmash-and-freeze before cooking locks the shape. Press between parchment sheets using to flat surfaces, until 5-10% wider than your target bun. Par freeze before cooking.\nIngredients Patties 150g ground beef, double-ground (two 75g patties) salt, black pepper, MSG (applied after cooking) Dressing (per burger) 2 teaspoons ketchup ½ teaspoon mustard (5:1 ketchup to mustard) 2 sour pickles, thinly sliced 1 teaspoon dried minced onion (or fresh onion soaked in cold water and drained) Build 1 slice American cheese 1 small bun (~9 cm), slightly pressed flat Method Form two balls of double-ground beef. Flatten into patties slightly larger than the bun (they will shrink). Freeze on a flat tray until firm, 20–30 minutes.\nCook from frozen on a hot griddle or cast iron pan. Press flat as they hit the pan if you want a smash texture. Cook until well-browned on the bottom, 2–3 minutes. Flip and add cheese to one patty. Cook another minute.\nSeason with salt and pepper immediately after cooking.\nStack patties with cheese between them. Apply dressing, pickles, and onion. Close bun.\nTo serve Immediately. These hold badly.\nNotes The 5:1 ketchup:mustard ratio gives that distinctive fast-food sweet-savory balance. Double-ground beef: pulse the ground beef through the grinder twice, or blitz briefly in a food processor. Bun pressed to ~11 cm (4⅓ inch) matches the patty diameter after smashing. The restaurant version uses 45g patties, but they\u0026rsquo;re a pain to work with at that size at home Kraft Deluxe cheese is thicker than what the golden king uses, so I use 1/2 a slice. ","date":"1 October 2024","externalUrl":null,"permalink":"/recipes/mcdouble/","section":"Recipes","summary":"A very cravable burger. This is the closest I’ve gotten to perfecting it.\nMechanic The McDouble is built on two thin patties, a single slice of cheese between them, and a sharp dressing ratio. Double-grinding the beef is what gives the patty its soft, almost pillowy texture.\n","title":"McDouble","type":"recipes"},{"content":"Naan is a simple, delicious bread, best covered with garlic and ghee.\nMechanic Yogurt is the key acid and tenderizer: it produces the slight tang and soft interior that sets naan apart from other flatbreads. Portioning into 100g balls and cold-proofing overnight gives the dough time to develop flavour and makes the bread easier to roll and cook.\nIngredients 620g bread flour 7g instant dry yeast (2 teaspoons) 12g kosher salt (2½ teaspoons) 22g sugar (~2 tablespoons) 400g full-fat yogurt or whole milk 110g unsalted butter, melted Method Combine flour, yeast, salt, and sugar. Add yogurt and melted butter; mix until a shaggy dough forms. Knead by hand or stand mixer for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.\nCover and let rise at room temperature until doubled, about 1–1.5 hours.\nDivide into 100g portions. Shape into tight balls and place on a floured tray. Refrigerate overnight, uncovered or loosely covered.\nPull from the fridge 30 minutes before cooking. On a lightly floured surface, roll each ball into a rough oval, about 5mm thick.\nCook in a very hot dry pan (cast iron or similar) or over a grill. The pan should be smoking. Cook until large bubbles form and the underside is charred in spots, 1–2 minutes. Flip and cook another minute.\nBrush immediately with melted butter. Add garlic and fresh herbs if using.\nTo serve Warm, alongside curries or dips. Stack in a towel to keep soft.\nNotes Cold proof is important; room-temp-only proofed dough works but is harder to handle and less flavourful. Whole milk can substitute for yogurt; the result is slightly less tangy. ","date":"1 October 2024","externalUrl":null,"permalink":"/recipes/naan/","section":"Recipes","summary":"Naan is a simple, delicious bread, best covered with garlic and ghee.\nMechanic Yogurt is the key acid and tenderizer: it produces the slight tang and soft interior that sets naan apart from other flatbreads. Portioning into 100g balls and cold-proofing overnight gives the dough time to develop flavour and makes the bread easier to roll and cook.\n","title":"Naan","type":"recipes"},{"content":"These are delicious little pickles, perfect for fresh roast beef sandwiches.\nMechanic A fast fridge pickle built for max contrast over sweetness. No sugar, no turmeric, no brightening agents: just sharp acid and mustard seed. The ratio is roughly 1.2:1 water to vinegar, which is milder than a straight vinegar pickle.\nIngredients 225g Kirby cucumbers (2 small), thinly sliced 300ml water 250ml distilled white vinegar 10–15g kosher salt 2 cloves garlic, roughly sliced 6g black peppercorns (2 teaspoons) 6g whole yellow mustard seeds (2 teaspoons) 2 sprigs fresh dill Method Combine water, vinegar, and salt in a small saucepan. Heat until salt dissolves; no need to boil. Cool slightly.\nPack cucumbers, garlic, peppercorns, mustard seeds, and dill into a clean jar. Pour brine over to cover.\nCool to room temperature, then refrigerate. Ready in 4–6 hours; better after 24.\nTo serve On burgers, sandwiches, or alongside charcuterie. Keeps refrigerated for 2–3 weeks.\nNotes 10g salt is the working amount; 15g for a sharper, brinier result. No sweetener is intentional; adding even a small amount shifts the profile significantly. ","date":"1 October 2024","externalUrl":null,"permalink":"/recipes/sandwich-sour-pickles/","section":"Recipes","summary":"These are delicious little pickles, perfect for fresh roast beef sandwiches.\nMechanic A fast fridge pickle built for max contrast over sweetness. No sugar, no turmeric, no brightening agents: just sharp acid and mustard seed. The ratio is roughly 1.2:1 water to vinegar, which is milder than a straight vinegar pickle.\n","title":"Sandwich sour pickles","type":"recipes"},{"content":"A perfect sauce for flat breads, pizza, and as a quick and fresh pasta.\nMechanic Start in a pan that has already cooked meat or meatballs: the rendered fat and browned bits in the pan are the flavour base. The tomato paste goes in before the wine to caramelize briefly; the tin of crushed tomatoes finishes it.\nIngredients pan drippings from cooked meatballs or browned meat (1–2 tablespoons worth) 2 tablespoons tomato paste splash of red wine 400g tin whole or crushed tomatoes, mashed pinch dried oregano salt and black pepper Method After removing cooked meat from the pan, set it back over medium heat. Add tomato paste and stir into the drippings for 1–2 minutes until the paste darkens slightly.\nAdd wine and scrape up any browned bits. Add tomatoes and oregano. Simmer 15 minutes, breaking up the tomatoes with a spoon.\nTaste and adjust salt and seasoning.\nTo serve Tossed with pasta, spooned over meatballs, or as a pizza sauce base.\nNotes This method depends on having cooked meat or meatballs in the pan first; the drippings are the point. A clove of garlic added with the tomato paste is a natural extension. ","date":"1 October 2024","externalUrl":null,"permalink":"/recipes/simple-marinara/","section":"Recipes","summary":"A perfect sauce for flat breads, pizza, and as a quick and fresh pasta.\nMechanic Start in a pan that has already cooked meat or meatballs: the rendered fat and browned bits in the pan are the flavour base. The tomato paste goes in before the wine to caramelize briefly; the tin of crushed tomatoes finishes it.\n","title":"Simple marinara","type":"recipes"},{"content":"A quick pizza sauce that requires only tomato paste.\nMechanic Built on double-strength tomato paste rather than crushed tomatoes. The paste is already concentrated so the sauce is ready in under 15 minutes and has a deep tomato flavour without a long simmer. The splash of wine deglazes and adds acidity.\nIngredients 2 tablespoons tomato paste (double-concentrated tube paste) 3–4 tablespoons water (adjust for consistency) splash of red wine 1 teaspoon extra-virgin olive oil pinch dried oregano pinch dried thyme salt and black pepper pinch of sugar (if needed) Method Heat olive oil in a small saucepan over medium. Add tomato paste and stir, cooking for 1–2 minutes until it darkens slightly and smells sweeter.\nAdd wine and stir to deglaze. Add water and herbs; simmer 5 minutes. Taste and add a pinch of sugar if the sauce is sharp.\nTo serve Spread on pizza dough, flatbread, or as a dipping sauce. Can be made ahead and refrigerated for a week.\nVariations Canned tomato style The family original uses strained tomatoes instead of paste (650ml strained tomatoes, 20g tomato paste)\nRefrigerate a few hours before using; it tastes better after resting. Makes ~700ml, closer to mall-food-court pizza than a slow-simmered sauce.\nNotes A bit sweet, a bit thick as written. Add more water if you want a looser sauce, or less sugar. The double-paste concentrate is important; regular paste needs more reduction time. ","date":"1 July 2024","externalUrl":null,"permalink":"/recipes/quick-pizza-sauce/","section":"Recipes","summary":"A quick pizza sauce that requires only tomato paste.\nMechanic Built on double-strength tomato paste rather than crushed tomatoes. The paste is already concentrated so the sauce is ready in under 15 minutes and has a deep tomato flavour without a long simmer. The splash of wine deglazes and adds acidity.\n","title":"Quick pizza sauce","type":"recipes"},{"content":"Vindaloo is my favourite curry, so I developed this paste.\nMechanic The fenugreek and dried chilies are what make this paste taste like vindaloo rather than a generic curry paste. Toast all whole spices first: the heat activates their oils and deepens every flavour in the final dish.\nIngredients 50g fresh ginger (2 inches), roughly chopped 3 cloves garlic, roughly chopped 10 dried red chilies (adjust heat to taste) 2 teaspoons coriander seeds 1 teaspoon fenugreek seeds 1 teaspoon cumin seeds 6 green cardamom pods 6 whole cloves 1 cinnamon stick ¼ teaspoon black peppercorns 3 tablespoons lemon juice Method Toast whole spices (coriander, fenugreek, cumin, cardamom, cloves, cinnamon, peppercorns) in a dry pan over medium heat until fragrant, 2–3 minutes. Cool.\nGrind toasted spices to a fine powder.\nBlend ginger, garlic, dried chilies, and ground spices with lemon juice until a smooth paste forms, adding a splash of water if needed.\nTo serve Rub onto pork, lamb, or chicken. Marinate at least 2 hours, overnight preferred. Use the paste as the base of a braise or curry sauce.\nNotes Lemon juice is the traditional souring agent; some versions use tamarind or vinegar. Fenugreek is non-negotiable; its bitterness is a defining feature of the style. Keeps refrigerated for a week or frozen for a month. ","date":"1 July 2024","externalUrl":null,"permalink":"/recipes/vindaloo-paste/","section":"Recipes","summary":"Vindaloo is my favourite curry, so I developed this paste.\nMechanic The fenugreek and dried chilies are what make this paste taste like vindaloo rather than a generic curry paste. Toast all whole spices first: the heat activates their oils and deepens every flavour in the final dish.\n","title":"Vindaloo paste","type":"recipes"},{"content":"","date":"1 April 2024","externalUrl":null,"permalink":"/cuisine/asian/","section":"Cuisine","summary":"","title":"Asian","type":"cuisine"},{"content":"This is my approximation of an asian slaw dressing, based on pantry ingredients.\nMechanic A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.\nIngredients 90g extra-virgin olive oil 45g rice vinegar (plus more for seasoning) 30g Dijon mustard 15g toasted sesame oil 10g soy sauce 10g maple syrup Method Whisk all ingredients together until emulsified. Taste and adjust: rice vinegar for brightness, soy for salt, maple for sweetness.\nTo serve On shredded cabbage, carrot, or any Asian-style slaw. Dress just before serving.\nNotes Tested alongside bulgogi and stir-fry components; worked very well. The olive oil is neutral enough here; a lighter neutral oil also works. ","date":"1 April 2024","externalUrl":null,"permalink":"/recipes/asian-slaw-dressing/","section":"Recipes","summary":"This is my approximation of an asian slaw dressing, based on pantry ingredients.\nMechanic A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.\n","title":"Asian slaw dressing","type":"recipes"},{"content":"This is a hacky white sauce recipe, for a mushroom flatbread snack.\nIngredients 250g whole-milk ricotta (avoid brands with stabilizers) 4 cloves garlic, finely minced 1 shallot, finely minced 2 tablespoons extra-virgin olive oil 2 tablespoons heavy cream 1–2 egg yolks pinch dried oregano pinch dried thyme salt, black pepper, MSG Method Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.\nSpread on flatbread or pizza dough before adding toppings. The egg yolk sets as the flatbread bakes, thickening and enriching the sauce.\nTo serve Under mushrooms, roasted garlic, or prosciutto on flatbread. Also good as a dip.\nNotes Adapted loosely from an ATK white pizza sauce. 1 egg yolk gives a lighter result; 2 is richer and slightly sturdier. Avoid stabilized ricotta (such as brands with guar gum); it doesn\u0026rsquo;t blend as smoothly and can separate. ","date":"1 April 2024","externalUrl":null,"permalink":"/recipes/flatbread-white-sauce/","section":"Recipes","summary":"This is a hacky white sauce recipe, for a mushroom flatbread snack.\nIngredients 250g whole-milk ricotta (avoid brands with stabilizers) 4 cloves garlic, finely minced 1 shallot, finely minced 2 tablespoons extra-virgin olive oil 2 tablespoons heavy cream 1–2 egg yolks pinch dried oregano pinch dried thyme salt, black pepper, MSG Method Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.\n","title":"Flatbread white sauce","type":"recipes"},{"content":"","date":"1 April 2024","externalUrl":null,"permalink":"/cuisine/indonesian/","section":"Cuisine","summary":"","title":"Indonesian","type":"cuisine"},{"content":"","date":"1 April 2024","externalUrl":null,"permalink":"/tags/indonesian/","section":"Tags","summary":"","title":"Indonesian","type":"tags"},{"content":"This is a great glaze for pork or chicken, perfect for rice bowls.\nMechanic A 1:1.5 ratio of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.\nIngredients 60ml soy sauce (¼ cup) 90ml brown sugar, packed (⅜ cup) Method Combine soy sauce and brown sugar in a small saucepan. Heat over medium, stirring until the sugar fully dissolves. Simmer 2–3 minutes until slightly thickened. Cool. It thickens more as it cools.\nTo serve As a glaze for grilled or roasted pork, chicken, or tofu. Brush on in the last few minutes of cooking.\nNotes Authentic kecap manis uses palm sugar and is thicker; this is a fast approximation. A star anise or a sliver of galangal in the warm sauce adds depth. ","date":"1 April 2024","externalUrl":null,"permalink":"/recipes/sweet-soy-sauce-kecap-manis-style/","section":"Recipes","summary":"This is a great glaze for pork or chicken, perfect for rice bowls.\nMechanic A 1:1.5 ratio of soy sauce to brown sugar by volume. Heat is what makes this a glaze rather than just a sweetened soy: the sugar dissolves and begins to thicken as it reduces.\n","title":"Sweet soy sauce (kecap manis style)","type":"recipes"},{"content":"A one-pan work-from-home lunch built on a precooked protein base. Twenty minutes, cleanup included.\nMechanic The noodles cook in the sauce. Start them in just enough water to cover in a wide pan, and add the aromatics and base halfway through; the starch from the noodles thickens the reducing liquid into a sauce that coats them. Add water a spoonful at a time, not all at once. If it ends up as soup, use less water and more heat next time.\nIngredients 85g dried noodles (spaghetti, linguine, ramen, or Chinese egg noodles) 250ml [[Beef base]] 115g medium tofu, cubed 1 tbsp chilli-garlic paste 1 tbsp tomato paste 1–2 tsp Szechuan peppercorns, toasted and ground 2 tsp Korean chilli flakes (gochugaru) 1 tbsp fresh ginger, minced 2 tsp MSG 150g cabbage, shredded (about 2 cups) soy sauce, sesame oil, and sake or rice wine, 1–2 tbsp each to taste Method Drop the noodles in a wide pan with just enough water to cover and bring to a simmer. Keep a cup of hot water nearby.\nWhen the noodles are halfway cooked by the package time, add the beef base, tofu, chilli-garlic paste, tomato paste, Szechuan pepper, chilli flakes, ginger, and MSG. Stir and cook until heated through and the liquid is reducing. Ramen and egg noodles cook faster; start them in less water.\nTaste the liquid. Season with soy sauce, sesame oil, and sake. Test a noodle; if it\u0026rsquo;s still firm and the pan is dry, add 1–2 tbsp water.\nAdd the cabbage and cook until tender-crisp, 2–3 minutes. Taste again: it should be savoury and spicy without being too salty. The sauce should cling to the noodles.\nTo serve In the pan or a bowl, topped with sliced green onion, sesame seeds, and togarashi.\nVariations Stock only. No beef base on hand: boil and drain the noodles, reserving a splash of water. In the same pan, fry the ginger in a little oil until fragrant, 1 minute, then the pepper, chilli flakes, and tomato paste. Add 125ml beef stock and the cabbage and simmer until the sauce reduces slightly, 3–5 minutes. Toss in the noodles and season as above.\nNotes Needs acid: a splash of rice vinegar or more wine at the end. Use dashi in place of some of the stock in the stock-only version. Edamame works in place of or alongside the tofu. ","date":"1 April 2024","externalUrl":null,"permalink":"/recipes/szechuan-quick-noodles/","section":"Recipes","summary":"A one-pan work-from-home lunch built on a precooked protein base. Twenty minutes, cleanup included.\nMechanic The noodles cook in the sauce. Start them in just enough water to cover in a wide pan, and add the aromatics and base halfway through; the starch from the noodles thickens the reducing liquid into a sauce that coats them. Add water a spoonful at a time, not all at once. If it ends up as soup, use less water and more heat next time.\n","title":"Szechuan quick noodles","type":"recipes"},{"content":"This is our version of a common Thai side.\nIngredients 1 cucumber, peeled, seeded, and cut into ½ cm dice 60ml white vinegar (¼ cup) 2 tablespoons sugar ¼ teaspoon red pepper flakes ¼ cup fresh mint leaves, coarsely chopped 1 shallot, minced 1 tablespoon fish sauce Method Stir together vinegar and sugar until dissolved. Add fish sauce, red pepper flakes, shallot, and cucumber. Toss to combine. Fold in mint just before serving.\nTo serve Alongside satay, fried foods, grilled meat, or rice paper rolls. Use within a few hours; the mint wilts and the cucumber softens overnight.\n","date":"1 April 2024","externalUrl":null,"permalink":"/recipes/thai-cucumber-relish/","section":"Recipes","summary":"This is our version of a common Thai side.\nIngredients 1 cucumber, peeled, seeded, and cut into ½ cm dice 60ml white vinegar (¼ cup) 2 tablespoons sugar ¼ teaspoon red pepper flakes ¼ cup fresh mint leaves, coarsely chopped 1 shallot, minced 1 tablespoon fish sauce Method Stir together vinegar and sugar until dissolved. Add fish sauce, red pepper flakes, shallot, and cucumber. Toss to combine. Fold in mint just before serving.\n","title":"Thai cucumber relish","type":"recipes"},{"content":"This dry rub is especially nice on beef flank or chuck. Great for tacos.\nIngredients 2 tablespoons kosher salt 1 tablespoon sweet paprika 2 teaspoons ground black pepper 1½ teaspoons onion powder 1½ teaspoons dried oregano 1½ teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon chili powder Method Combine all spices and store in a sealed jar. Label with the date.\nTo serve Use as a dry rub on pork, chicken, or beef. Excellent on meatballs. Also good as a seasoning base for rice, beans, or stew.\nNotes Mix used for meatballs; described as very good. Panade was slightly wet, which worked well. A small amount of smoked paprika in place of some sweet paprika adds depth for grilled applications. ","date":"1 November 2023","externalUrl":null,"permalink":"/recipes/adobo-seasoning-mix/","section":"Recipes","summary":"This dry rub is especially nice on beef flank or chuck. Great for tacos.\nIngredients 2 tablespoons kosher salt 1 tablespoon sweet paprika 2 teaspoons ground black pepper 1½ teaspoons onion powder 1½ teaspoons dried oregano 1½ teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon chili powder Method Combine all spices and store in a sealed jar. Label with the date.\n","title":"Adobo seasoning mix","type":"recipes"},{"content":"Sweet, savoury, and warm. Perfect for wings.\nMechanic This is the standard KFC (Korean Fried Chicken) red sauce ratio. The gochujang provides the base heat and fermented depth; sesame oil and sugar round it out. Everything combines cold: no cooking required, though it can be warmed.\nIngredients 60ml gochujang (¼ cup) 2 tablespoons soy sauce 1 tablespoon rice wine vinegar (or sake) 45ml dark brown sugar or maple syrup (3 tablespoons) 3 medium cloves garlic, minced (~1 tablespoon) 1 teaspoon fresh ginger, grated (or jarred) 1 tablespoon toasted sesame oil Method Whisk all ingredients together until smooth. Taste and adjust: more gochujang for heat, more sugar for balance, more vinegar for brightness.\nToss freshly baked or fried wings while still hot.\nTo serve On baked or fried wings. Also good on chicken thighs or as a dipping sauce.\nNotes This is the go-to wing sauce; tested repeatedly. Straightforward and reliable. Maple syrup makes a noticeably different (rounder, less sharp) sauce than brown sugar. ","date":"1 November 2023","externalUrl":null,"permalink":"/recipes/gochujang-wing-sauce/","section":"Recipes","summary":"Sweet, savoury, and warm. Perfect for wings.\nMechanic This is the standard KFC (Korean Fried Chicken) red sauce ratio. The gochujang provides the base heat and fermented depth; sesame oil and sugar round it out. Everything combines cold: no cooking required, though it can be warmed.\n","title":"Gochujang wing sauce","type":"recipes"},{"content":"","date":"1 November 2023","externalUrl":null,"permalink":"/cuisine/korean/","section":"Cuisine","summary":"","title":"Korean","type":"cuisine"},{"content":"","date":"1 November 2023","externalUrl":null,"permalink":"/tags/korean/","section":"Tags","summary":"","title":"Korean","type":"tags"},{"content":"","date":"1 November 2023","externalUrl":null,"permalink":"/cuisine/latin/","section":"Cuisine","summary":"","title":"Latin","type":"cuisine"},{"content":"","date":"1 November 2023","externalUrl":null,"permalink":"/tags/latin/","section":"Tags","summary":"","title":"Latin","type":"tags"},{"content":"These savoury and jammy eggs are a perfect topping for ramen.\nMechanic The 1:1:½:½:½ marinade ratio (water : sake : soy : mirin : sugar) produces a mildly sweet, balanced brine. The eggs finish cooking in the marinade as they cool; slightly underdone at the pull point is intentional.\nIngredients 6 large eggs 100ml water 100ml sake 50ml soy sauce 50ml mirin 50g sugar Method Bring a pot of water to a boil. Lower eggs in gently and cook exactly 7 minutes for a jammy yolk. Transfer immediately to an ice bath for 5 minutes.\nPeel carefully.\nCombine marinade ingredients in a saucepan over medium heat. Stir until sugar dissolves. Cool to room temperature.\nPlace peeled eggs and cooled marinade in a zip-lock bag or small container, ensuring eggs are fully submerged. Refrigerate at least 4–6 hours; overnight is better.\nTo serve Halved over ramen, rice bowls, or sliced in salads.\nNotes Eggs keep in marinade refrigerated for up to 5 days; flavour intensifies over time. Save the marinade after use; it works 2–3 times before losing potency. ","date":"1 September 2023","externalUrl":null,"permalink":"/recipes/ramen-eggs-ajitsuke-tamago/","section":"Recipes","summary":"These savoury and jammy eggs are a perfect topping for ramen.\nMechanic The 1:1:½:½:½ marinade ratio (water : sake : soy : mirin : sugar) produces a mildly sweet, balanced brine. The eggs finish cooking in the marinade as they cool; slightly underdone at the pull point is intentional.\n","title":"Ramen eggs (ajitsuke tamago)","type":"recipes"},{"content":"I love chicken sandwhiches. The ground chicken patties bread nicely, but are also great on their own.\nMechanic Two separate formulas. The brine is for whole breast fillets pounded thin: the vinegar tenderises and the salt firms the texture. The ground chicken seasoning follows a percentage formula per kilogram, which scales cleanly for larger batches.\nIngredients Chicken brine For pounded fillets.\n500mL cold water 500mL white vinegar 100g kosher salt 20g MSG 50g sugar Ground chicken seasoning Per 1 kg ground chicken:\n25g kosher salt (2.5%) 5g MSG (0.5%) 10g sugar (1%) 2 teaspoons dried sage 1 teaspoon white pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 small shallot or ¼ onion, finely grated Method Brined breast fillets: Combine brine ingredients and stir until dissolved. Submerge breast fillets (pounded to even thickness) and brine for 30 minutes in the fridge. Pat dry before cooking.\nPan-fry in a lightly oiled pan over medium-high heat until golden on both sides and cooked through, about 4 minutes per side depending on thickness.\nGround chicken patties: Combine ground chicken with all seasoning ingredients. Mix thoroughly with your hands. Form into patties (about 120g each) and flatten slightly.\nCook in a non-stick pan over medium heat until cooked through and browned, about 5 minutes per side.\nTo serve In brioche buns with burger sauce and pickles, or alongside roasted veg as a simple weeknight main.\nNotes The brine makes a noticeable difference in juiciness. Don\u0026rsquo;t skip it. Ground chicken patties benefit from resting 5 minutes before serving. Grated shallot adds moisture and flavour to ground patties; grated onion works in a pinch. ","date":"1 January 2023","externalUrl":null,"permalink":"/recipes/chicken-patties/","section":"Recipes","summary":"I love chicken sandwhiches. The ground chicken patties bread nicely, but are also great on their own.\nMechanic Two separate formulas. The brine is for whole breast fillets pounded thin: the vinegar tenderises and the salt firms the texture. The ground chicken seasoning follows a percentage formula per kilogram, which scales cleanly for larger batches.\n","title":"Chicken patties","type":"recipes"},{"content":"A savoury and tasty vegetarian base for stews, chilis, and soups.\nMechanic This is a vegetarian analogue to the beef/mushroom/sofrito freezer base. The mushrooms must go through three stages (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.\nIngredients 300–400g crimini mushrooms, finely diced (3–4 cups) 400–500g sofrito (4–5 cups) 300g green or brown lentils (3 cups) 500ml vegetable stock (2 cups) 125ml dry sherry (½ cup) 3 tablespoons olive oil 2 bay leaves 2 large sprigs fresh rosemary 1 tablespoon dried thyme 2 tablespoons sweet paprika 2 teaspoons MSG 3 teaspoons granulated garlic salt and black pepper Method Heat oil in a large heavy pot over medium. Add mushrooms and a pinch of salt. Cook without stirring until the liquid releases and evaporates, then stir occasionally until dry and well-browned, 12–15 minutes.\nAdd sofrito and continue cooking, stirring regularly. When the mixture begins sticking, add a generous squeeze of tomato paste and stir until the paste darkens, about 3 minutes.\nAdd lentils and stir to coat. Before the bottom burns, deglaze with sherry, scraping up the browned bits. Add stock.\nAdd bay, rosemary, thyme, paprika, MSG, and granulated garlic. Stir and taste. Simmer until thickened and the lentils are just beginning to soften, about 20 minutes. Season with salt and pepper.\nIf too liquid, add a cornstarch slurry. If too dry, add water and adjust.\nTo serve Freeze in 300–500g portions. Use as a base for pasta sauces, soups, taco filling, or casseroles.\nNotes Tested: worked well enough to eat as a snack straight out of the pot. \u0026ldquo;Some sort of thickener will keep this together when used in a sauce.\u0026rdquo; ","date":"1 December 2022","externalUrl":null,"permalink":"/recipes/mushroom-and-lentil-freezer-base/","section":"Recipes","summary":"A savoury and tasty vegetarian base for stews, chilis, and soups.\nMechanic This is a vegetarian analogue to the beef/mushroom/sofrito freezer base. The mushrooms must go through three stages (dry → wet → dry + browned) before adding anything else: rushing this step produces a flat, steamed flavour instead of a deep savoury one.\n","title":"Mushroom and lentil freezer base","type":"recipes"},{"content":"","date":"1 October 2022","externalUrl":null,"permalink":"/tags/french/","section":"Tags","summary":"","title":"French","type":"tags"},{"content":"A great bowl of soup, and our replacement for classic canned mushroom soup.\nMechanic Two methods for different results. Velouté: a roux-thickened cream soup, rich and smooth. Potage: a blended potato-thickened version finished with cashew cream, dairy-free and lighter but equally silky. The mushroom base is the same for both.\nIngredients Mushroom base (both methods) 500g mixed mushrooms (cremini, shiitake, or whatever\u0026rsquo;s available), sliced 1 onion, diced 3 cloves garlic, minced 2 tablespoons butter or olive oil 1 tablespoon fresh thyme leaves 1 tablespoon soy sauce 250ml dry white wine or dry sherry 750ml vegetable or chicken broth salt and black pepper For velouté 30g butter (2 tablespoons) 30g flour (¼ cup) 120ml cream (½ cup) For potage (dairy-free) 1 medium potato, diced 80ml cashew cream (⅓ cup) Method Mushroom base: Melt butter or oil in a heavy pot over medium-high heat. Add mushrooms in a single layer. Don\u0026rsquo;t crowd. Cook without stirring until deeply browned, about 5 minutes. Stir and brown the other side.\nAdd onion and cook until softened. Add garlic and thyme; cook 1 minute.\nAdd soy sauce and wine. Scrape up the brown bits and cook until the wine reduces by half.\nAdd broth and simmer for 15 minutes.\nVelouté: In a separate small pan, melt butter over medium heat. Whisk in flour and cook, stirring, for 2 minutes. Whisk this roux into the simmering soup. Cook until thickened, 5 minutes. Stir in cream. Blend partially (leave some texture) or fully. Season and serve.\nPotage: Add the diced potato to the broth with the mushrooms. Simmer until potato is fully soft, about 20 minutes total. Blend fully. Stir in cashew cream. Season and serve.\nTo serve Topped with a drizzle of cream or cashew cream, sautéed mushrooms, fresh thyme, and cracked black pepper. With crusty bread.\nNotes Dried porcini (soaked in hot water, liquid strained and added to broth) deepens the mushroom flavour significantly. The velouté version reheats better; potage can thin out slightly on reheating. ","date":"1 October 2022","externalUrl":null,"permalink":"/recipes/mushroom-soup/","section":"Recipes","summary":"A great bowl of soup, and our replacement for classic canned mushroom soup.\nMechanic Two methods for different results. Velouté: a roux-thickened cream soup, rich and smooth. Potage: a blended potato-thickened version finished with cashew cream, dairy-free and lighter but equally silky. The mushroom base is the same for both.\n","title":"Mushroom soup","type":"recipes"},{"content":"This is our classic Thai curry, based on a restaurant that closed many years ago.\nMechanic The key step is heating the coconut cream alone until it splits (the fat separates from the liquid). Frying the curry paste in this split cream is what develops deep flavour; adding all the coconut milk at once and simmering is a shortcut that produces a flatter result.\nIngredients 400ml tin coconut milk (use the cream + about 1/3 of the liquid in the first step; reserve the rest) 2–3 tablespoons Thai red curry paste 1 tablespoon tomato paste 1 onion or 2 shallots, diced 250ml chicken or vegetable stock 2 tins mixed additions: water chestnuts, mini corn, bamboo shoots (drained) roasted veg (sweet potato, carrot, cauliflower, whatever you have) protein: tofu, cooked chicken, or shrimp added at the end fish sauce, sugar or maple syrup, soy sauce or MSG, lime juice (for balancing) Method Roast veg in advance at 200°C (400°F) until caramelised. Set aside.\nScoop the thick cream from the top of the coconut tin into a wide pan. Heat over medium until reduced and starting to separate (sizzling, oily at the edges), about 5 minutes.\nAdd curry paste and stir into the cream. Add tomato paste. Cook, stirring, until the paste darkens and sticks to the pan, about 3 minutes.\nAdd onion or shallot; cook until softening. Let the mixture stick slightly, then deglaze with a splash of water or stock, scraping up all the brown bits.\nPour in remaining coconut milk and stock. Stir to combine and bring to a simmer.\nAdd canned additions and roasted veg. Heat through, 5 minutes.\nAdd protein near the end; it only needs warming if already cooked.\nBalance: taste and add fish sauce for salt/umami, sugar for sweetness, lime juice for brightness. Adjust gradually.\nTo serve Over jasmine rice, topped with sliced chillies, fresh basil or cilantro, and a drizzle of coconut cream.\nNotes Shrimp cooked separately with salt, pepper, and lime, then added, works very well. The split coconut cream step is the technique. Don\u0026rsquo;t rush it or skip it. ","date":"1 September 2022","externalUrl":null,"permalink":"/recipes/red-thai-curry/","section":"Recipes","summary":"This is our classic Thai curry, based on a restaurant that closed many years ago.\nMechanic The key step is heating the coconut cream alone until it splits (the fat separates from the liquid). Frying the curry paste in this split cream is what develops deep flavour; adding all the coconut milk at once and simmering is a shortcut that produces a flatter result.\n","title":"Red Thai curry","type":"recipes"},{"content":"This is a mildy spicy, warm, and tangy wing sauce.\nIngredients 3 tablespoons fresh lime juice 3 tablespoons maple syrup 2 tablespoons soy sauce 1½ tablespoons vindaloo spice blend (see [[Vindaloo Paste]] recipe) 1–2 tablespoons extra-virgin olive oil 2 teaspoons mild chili flakes (Korean gochugaru worked well) 2 teaspoons garlic, minced or grated 2 teaspoons onion, minced or grated 2 teaspoons fresh ginger, minced or grated 1 teaspoon cornstarch ½ teaspoon granulated garlic ½ teaspoon MSG salt water, to thin Method Whisk all ingredients together. Transfer to a small saucepan over medium heat. Cook until thickened and the oil begins to bubble at the edges, about 3–5 minutes. Add water a tablespoon at a time until the consistency coats a spoon but drizzles off.\nTaste and adjust: more lime for acid, more maple for balance, more salt as needed.\nTo serve Toss over freshly baked wings while still hot. Also good on chicken thighs.\nNotes From memory, not a fixed recipe; listed as \u0026ldquo;needs testing\u0026rdquo; at the time of writing. [draft] Korean chili worked well. ","date":"1 July 2022","externalUrl":null,"permalink":"/recipes/vindaloo-wing-sauce/","section":"Recipes","summary":"This is a mildy spicy, warm, and tangy wing sauce.\nIngredients 3 tablespoons fresh lime juice 3 tablespoons maple syrup 2 tablespoons soy sauce 1½ tablespoons vindaloo spice blend (see [[Vindaloo Paste]] recipe) 1–2 tablespoons extra-virgin olive oil 2 teaspoons mild chili flakes (Korean gochugaru worked well) 2 teaspoons garlic, minced or grated 2 teaspoons onion, minced or grated 2 teaspoons fresh ginger, minced or grated 1 teaspoon cornstarch ½ teaspoon granulated garlic ½ teaspoon MSG salt water, to thin Method Whisk all ingredients together. Transfer to a small saucepan over medium heat. Cook until thickened and the oil begins to bubble at the edges, about 3–5 minutes. Add water a tablespoon at a time until the consistency coats a spoon but drizzles off.\n","title":"Vindaloo wing sauce","type":"recipes"},{"content":"","date":"1 June 2022","externalUrl":null,"permalink":"/tags/caribbean/","section":"Tags","summary":"","title":"Caribbean","type":"tags"},{"content":"","date":"1 June 2022","externalUrl":null,"permalink":"/cuisine/jamaican/","section":"Cuisine","summary":"","title":"Jamaican","type":"cuisine"},{"content":"Spicy, sweet, and warming, perfect for pork and chicken.\nMechanic Scotch bonnets are non-negotiable for authentic heat and fruitiness; habaneros are the closest substitute. Blending everything wet (citrus, vinegar, soy) produces a paste that coats and penetrates well. Allspice and cinnamon are the warmth backbone. Don\u0026rsquo;t reduce them.\nIngredients Enough for ~1 kg meat\n4–6 scallions (green onions), roughly chopped 4–6 scotch bonnet chillies, stems removed (seeds in for hot, seeds out for medium) 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 1 tablespoon ground allspice 1 teaspoon ground cinnamon 1 tablespoon fresh ginger, grated 4 cloves garlic 1 small onion, roughly chopped 1 tablespoon honey 2 tablespoons rice vinegar 2 tablespoons dark soy sauce juice of 1 lime juice of 1 lemon 2 tablespoons orange juice salt Method Blend all ingredients together until a rough paste forms. Adjust consistency with a splash more orange juice if too thick.\nTaste: it should be hot, fragrant, sweet, and sour in roughly equal balance. Add more soy for salt, honey for sweetness, or citrus for brightness.\nCoat meat thoroughly. Marinate in the fridge for at least 4 hours, or overnight.\nGrill or roast at high heat for charred edges and a sticky, caramelised exterior.\nTo serve With rice and peas, coleslaw, and fried plantain.\nNotes For chicken, score the skin deeply before marinating so the paste reaches the meat. The marinade keeps in the fridge for up to a week. Based on a cooking class we took in Jamaica ","date":"1 June 2022","externalUrl":null,"permalink":"/recipes/jerk-marinade/","section":"Recipes","summary":"Spicy, sweet, and warming, perfect for pork and chicken.\nMechanic Scotch bonnets are non-negotiable for authentic heat and fruitiness; habaneros are the closest substitute. Blending everything wet (citrus, vinegar, soy) produces a paste that coats and penetrates well. Allspice and cinnamon are the warmth backbone. Don’t reduce them.\n","title":"Jerk marinade","type":"recipes"},{"content":"A sweet and warming marinade for chicken and pork.\nMechanic A ratio-based marinade where \u0026ldquo;1\u0026rdquo; equals ¼ cup (60ml). Doubling or tripling scales cleanly. The marinade finishes as a reduction glaze: simmer the remainder until thick and sticky while the meat rests.\nIngredients Ratio: 1 = 60ml / ¼ cup\n1 part soy sauce 1 part oyster sauce 1 part sweet soy sauce (or hoisin in a pinch) 1 part honey (or maple syrup) 2 parts brown sugar ⅓ part five-spice powder ⅙ part white pepper 1 part ginger-garlic paste ½ part Shaoxing rice wine ⅓ part red food colouring (optional) Method Whisk all ingredients together. Coat meat thoroughly.\nMarinate in the fridge for 2–24 hours. Longer is better for bone-in pieces.\nRoast at 200°C (400°F) until 65°C internal for white meat, 85°C for dark meat. Turn pieces if browning too quickly.\nPour remaining marinade into a small saucepan and simmer until thick, glossy, and reduced by about half. Brush over meat in the last few minutes of cooking or use as a dipping sauce.\nTo serve Over jasmine rice with stir-fried greens. Also good sliced over noodles.\nNotes Tested on small boneless chicken thighs. Good result. Without food colouring, the meat is brown rather than the classic red; no flavour difference. ","date":"1 March 2022","externalUrl":null,"permalink":"/recipes/char-siu-marinade/","section":"Recipes","summary":"A sweet and warming marinade for chicken and pork.\nMechanic A ratio-based marinade where “1” equals ¼ cup (60ml). Doubling or tripling scales cleanly. The marinade finishes as a reduction glaze: simmer the remainder until thick and sticky while the meat rests.\n","title":"Char siu marinade","type":"recipes"},{"content":"A filling and frugal filling for tacos. Delicious, too.\nMechanic Lightly roasting the nuts before adding them preserves texture inside the filling. Cook lentils to just al dente: they will continue softening in the sauce and mushy lentils lose all structure.\nIngredients 200g green or yellow lentils (1 cup) 70g mixed nuts, roughly chopped (½ cup) 1 small onion, diced (or 2 shallots) 2–4 cloves garlic, finely diced 100g finely diced peppers (jalapeño, anaheim, or bell, ½ cup) 100ml diced chipotle peppers in adobo (½ tin) 1–2 tablespoons dried chili mix (ancho, cayenne, cumin, smoked paprika) 1 tablespoon dried oregano 1 teaspoon tomato paste 500ml vegetable broth or water (2 cups) juice of 1 lime salt and black pepper Method Preheat oven to 200°C (400°F). Spread nuts on a tray and roast 8 minutes until fragrant. Set aside.\nBoil lentils in salted water until just al dente, about 15 minutes. Strain and set aside.\nHeat oil in a wide pan over medium. Add onion and garlic; cook until softened, 5 minutes. Add peppers and cook 2 more minutes. Add tomato paste; stir until it sticks and darkens.\nDeglaze with half the stock. Add lentils, nuts, dried chili mix, oregano, and chipotle. Add remaining stock for desired consistency: thicker for tacos, looser for salad.\nSimmer 10 minutes. Season with salt, pepper, and lime juice.\nTo serve In corn or flour tortillas with corn salsa, shredded cabbage, and lime crema. Also works as a grain bowl topping.\n","date":"1 March 2022","externalUrl":null,"permalink":"/recipes/lentil-tacos/","section":"Recipes","summary":"A filling and frugal filling for tacos. Delicious, too.\nMechanic Lightly roasting the nuts before adding them preserves texture inside the filling. Cook lentils to just al dente: they will continue softening in the sauce and mushy lentils lose all structure.\n","title":"Lentil tacos","type":"recipes"},{"content":"","date":"1 March 2022","externalUrl":null,"permalink":"/cuisine/tex-mex/","section":"Cuisine","summary":"","title":"Tex-Mex","type":"cuisine"},{"content":"A comforting, lovely lentil stew. Or is it curry?\nMechanic 1 part lentils to 3 parts liquid (coconut milk + broth combined) produces a thick, spoonable consistency. Red lentils break down fully; green or brown lentils hold their shape for a chunkier result. Freezes well and reheats without losing texture.\nIngredients 200g red lentils (1 cup), rinsed 400ml tin coconut milk 350ml vegetable broth 1 onion, diced 3 cloves garlic, minced 1 tablespoon ginger, grated 2 tablespoons coconut oil or neutral oil 1 tablespoon curry powder or garam masala 1 teaspoon turmeric 1 teaspoon cumin seeds salt To finish lime juice fresh cilantro chilli flakes or sliced chilli Method Heat oil in a heavy pot over medium heat. Add cumin seeds and cook until they pop, about 30 seconds.\nAdd onion and cook until softened, about 6 minutes. Add garlic and ginger; cook 1 minute.\nAdd curry powder and turmeric; stir to coat the onion, about 30 seconds.\nAdd lentils, coconut milk, and broth. Stir to combine and bring to a simmer.\nCook, partially covered, until lentils are completely soft and the soup has thickened, about 20 minutes. Stir occasionally to prevent sticking at the bottom.\nSeason with salt and a squeeze of lime. Taste and adjust.\nTo serve Over rice or with naan. Topped with cilantro and fresh chilli.\nNotes On monthly rotation. Scales easily for freezing. For a thinner consistency, add more broth after blending. A spoonful of tomato paste added with the spices adds depth. ","date":"1 January 2022","externalUrl":null,"permalink":"/recipes/coconut-lentils/","section":"Recipes","summary":"A comforting, lovely lentil stew. Or is it curry?\nMechanic 1 part lentils to 3 parts liquid (coconut milk + broth combined) produces a thick, spoonable consistency. Red lentils break down fully; green or brown lentils hold their shape for a chunkier result. Freezes well and reheats without losing texture.\n","title":"Coconut lentils","type":"recipes"},{"content":"This is my original pizza dough recipe, based on my memory of doughs I made in restaurants.\nMechanic The vital wheat gluten supplements bread flour to push gluten content higher, producing a chewier crumb and stronger structure than all-purpose flour alone. Low yeast (0.1%) and a long cold ferment develop flavour. The autolyse (30-minute rest before adding salt) speeds gluten development.\nIngredients 900g white bread flour 100g vital wheat gluten 700g water (70% hydration) 25g kosher salt 25g sugar 1g dried instant yeast Method Combine flour and vital wheat gluten. Add water and mix until just combined. Cover and rest 30 minutes (autolyse).\nAdd salt and sugar. Mix on medium speed for 7 minutes, or knead by hand until a smooth, slightly tacky ball forms.\nDivide into 175g portions. Shape into tight balls. Place in the fridge for 24–48 hours (minimum 12 hours).\nRemove from fridge 30 minutes before shaping. Stretch on a lightly floured surface to 15–20 cm.\nCook at 233°C (450°F) with convection fan on a hot carbon steel pan or baking stone. 12–16 minutes depending on thickness and toppings.\nNotes Testing (birthday pizza 2023): best results with 1.5% yeast + long ferment, 200g dough weight per pizza, 14 min at 233°C + fan, carbon steel + parchment. Reducing gluten slightly (toward 12.5% total protein) gives a less chewy crumb. Autolyse can run 5 minutes shorter without significant difference. ","date":"1 January 2022","externalUrl":null,"permalink":"/recipes/pizza-dough/","section":"Recipes","summary":"This is my original pizza dough recipe, based on my memory of doughs I made in restaurants.\nMechanic The vital wheat gluten supplements bread flour to push gluten content higher, producing a chewier crumb and stronger structure than all-purpose flour alone. Low yeast (0.1%) and a long cold ferment develop flavour. The autolyse (30-minute rest before adding salt) speeds gluten development.\n","title":"Pizza dough","type":"recipes"},{"content":"Sweet, soft, and comfort in a bowl. Great with fruit or icecream.\nMechanic Adding the beaten egg early lets it temper gradually as the mixture heats, producing a smooth, custardy texture rather than scrambled flecks. Target 60–70°C; above that and the egg curdles.\nIngredients 400g cooked rice (2 cups) 500ml milk (or substitute: ⅛ cream + ⅞ oat milk) 1 egg, beaten 3¼ tablespoons sugar 1 teaspoon vanilla extract pinch of salt 1 cinnamon stick Method Combine rice, milk, beaten egg, sugar, vanilla, salt, and cinnamon stick in a medium saucepan over medium-low heat.\nStir occasionally and heat until thickened and creamy, about 20 minutes. Watch the temperature: pull from heat around 65–70°C.\nRemove the cinnamon stick. Serve warm or refrigerate and serve cold.\nTo serve As-is, or topped with jam, stewed fruit, or a pinch of cinnamon.\nNotes Works with any leftover cooked rice; slightly firmer rice produces a better texture than very soft. The oat milk + cream substitute works well and adds a faint nuttiness. ","date":"1 January 2022","externalUrl":null,"permalink":"/recipes/rice-pudding/","section":"Recipes","summary":"Sweet, soft, and comfort in a bowl. Great with fruit or icecream.\nMechanic Adding the beaten egg early lets it temper gradually as the mixture heats, producing a smooth, custardy texture rather than scrambled flecks. Target 60–70°C; above that and the egg curdles.\n","title":"Rice pudding","type":"recipes"},{"content":"Our pizza sauce continues to evolve. This version uses pasata and is uncooked.\nMechanic Built on strained tomatoes rather than crushed, so the sauce is smooth without blending. All quantities by weight: this scales cleanly. The balsamic adds body and a mild acidity that a straight tomato sauce lacks.\nIngredients 645g strained tomatoes (passata) 25g tomato paste 10g extra-virgin olive oil 5g balsamic vinegar (medium quality) 6g granulated garlic (1 teaspoon) 1g dried oregano 1g ground black pepper 1g MSG (optional) 15g sugar (adjust to taste) 15g kosher salt (adjust to taste) Method Combine all ingredients in a bowl and whisk until smooth. Taste and adjust salt, sugar, and acid.\nNo cooking required. The sauce finishes on the pizza in the oven.\nTo serve Spread thin on pizza dough (about 100ml per medium pizza). Keeps refrigerated for a week and freezes well.\nNotes The sugar and salt are listed at 15g each but this is the upper end. Start with 10g of each and taste up. See also [[quick pizza sauce]] for a smaller-batch, paste-only version.\n","date":"1 December 2021","externalUrl":null,"permalink":"/recipes/pizzeria-pizza-sauce/","section":"Recipes","summary":"Our pizza sauce continues to evolve. This version uses pasata and is uncooked.\nMechanic Built on strained tomatoes rather than crushed, so the sauce is smooth without blending. All quantities by weight: this scales cleanly. The balsamic adds body and a mild acidity that a straight tomato sauce lacks.\n","title":"Pizzeria pizza sauce","type":"recipes"},{"content":"","date":"1 November 2021","externalUrl":null,"permalink":"/tags/appetizers/","section":"Tags","summary":"","title":"Appetizers","type":"tags"},{"content":"These are delicious fritters, best serviced with coriander-mint and tangy tamarind date chutney.\nMechanic Bhajis are a spiced onion fritter bound with egg and gram flour. The potato adds body and absorbs some oil. Keep the batter loose rather than thick: tight batter produces stodgy centres. The salted onions release liquid that wets the batter, so don\u0026rsquo;t squeeze them. The frying oil does double duty: spent oil is fragrant and makes a good base for curries like [[Base curry gravy]].\nIngredients 4 white onions, halved and thinly sliced 1 medium potato, julienned 2 green chillies, finely sliced (or ½ teaspoon hot chilli powder) 2 teaspoons kosher salt 1 tablespoon curry powder or garam masala 1 teaspoon turmeric ½ teaspoon cumin 1 teaspoon ground coriander 1 teaspoon panch phoron (or ½ teaspoon ground fennel + ½ teaspoon ground fenugreek) 1 teaspoon dried fenugreek leaves (kasuri methi) handful fresh cilantro leaves, roughly chopped 2 tablespoons [[Ginger/garlic paste]] 3 eggs 185g gram (garbanzo bean) flour (~1½ cups), plus up to ½ cup more if needed Neutral oil for frying.\nMethod Combine onion, potato, and chillies in a large bowl. Add spices and salt; mix thoroughly by hand. The salt will draw some moisture from the onion.\nAdd the ginger/garlic paste and eggs, and mix until the onions are evenly coated. Add gram flour and mix until a rough batter forms: it should hold together when you squeeze a handful, but not be stiff. Add up to 50g more flour if it feels too loose.\nHeat neutral oil to 180°C (350°F) in a wide, heavy pot. Use enough oil to deep-fry.\nForm golf-ball-sized fritters with damp hands. Drop in batches without crowding. Fry, turning occasionally, until deep golden brown all over, 4–5 minutes per batch.\nDrain on a rack or paper towels.\nTo serve With green chutney or tamarind sauce while hot. Also good alongside a simple dal.\nVariations Two-stage fry (family method): Cooks the centres through without over-browning the outside. Heat the oil to 160°C (320°F). Fry for 4 minutes, lift the fritters out, and poke a hole in the centre of each with a chopstick. Return them to the oil for 2 more minutes, until deep golden, then drain.\nNotes First test: batch was about 2x too large, but flavour was good. Size recipe down or plan to feed a crowd. Too watery on first attempt: add the extra flour first. If the batter is still loose, squeeze a little liquid from the onions before adding the eggs next time. Fresh oil is important; old oil can foam aggressively. ","date":"1 November 2021","externalUrl":null,"permalink":"/recipes/onion-bhaji/","section":"Recipes","summary":"These are delicious fritters, best serviced with coriander-mint and tangy tamarind date chutney.\nMechanic Bhajis are a spiced onion fritter bound with egg and gram flour. The potato adds body and absorbs some oil. Keep the batter loose rather than thick: tight batter produces stodgy centres. The salted onions release liquid that wets the batter, so don’t squeeze them. The frying oil does double duty: spent oil is fragrant and makes a good base for curries like [[Base curry gravy]].\n","title":"Onion bhaji","type":"recipes"},{"content":"Who doesn\u0026rsquo;t love a warm bowl of tomato soup? Pair with simple grilled cheese!\nIngredients 3 tablespoons olive oil 1 onion, diced 3 cloves garlic, sliced 780ml tinned whole tomatoes (2 × 400ml tins) 250ml chicken or vegetable broth (1 cup) 60ml cream (¼ cup) salt and black pepper Method Warm the olive oil in a heavy pot over medium heat. Add onion and cook until softened and translucent, about 8 minutes.\nAdd garlic and cook until fragrant, about 1 minute.\nAdd tomatoes (crush them by hand as they go in) and broth. Bring to a simmer and cook, uncovered, for 15 minutes.\nBlend until smooth with an immersion blender or in batches in a stand blender.\nReturn to the pot over low heat. Stir in the cream and season with salt and pepper. Taste and adjust.\nTo serve With crusty bread or a grilled cheese. A drizzle of olive oil and cracked pepper on top.\nNotes Tinned fire-roasted tomatoes add smokiness. For a vegan version, omit cream or use coconut cream. ","date":"1 November 2021","externalUrl":null,"permalink":"/recipes/tomato-soup/","section":"Recipes","summary":"Who doesn’t love a warm bowl of tomato soup? Pair with simple grilled cheese!\nIngredients 3 tablespoons olive oil 1 onion, diced 3 cloves garlic, sliced 780ml tinned whole tomatoes (2 × 400ml tins) 250ml chicken or vegetable broth (1 cup) 60ml cream (¼ cup) salt and black pepper Method Warm the olive oil in a heavy pot over medium heat. Add onion and cook until softened and translucent, about 8 minutes.\n","title":"Tomato soup","type":"recipes"},{"content":"Garlic and wings are a great combination. These lean sweet and savory.\nMechanic Equal parts soy, honey, and hoisin form the base; sake or rice vinegar cuts the sweetness. Fresh-grated aromatics (not jarred paste) give this its character: the shallot in particular rounds out the garlic and ginger.\nIngredients 80ml soy sauce (⅓ cup) 80ml honey or maple syrup (⅓ cup) 80ml hoisin sauce (⅓ cup) 60ml sake or rice wine vinegar (¼ cup) 1 tablespoon sesame oil 1 small knob ginger, grated (about 2 tablespoons) 2 cloves garlic, grated 1 small shallot, grated 1 tablespoon togarashi To finish sesame seeds sliced spring onion cilantro or parsley Method Combine soy, honey, hoisin, sake, and sesame oil. Stir until the honey is fully dissolved.\nGrate in the ginger, garlic, and shallot directly into the sauce. Add togarashi and stir.\nToss cooked wings in the sauce while hot, or brush onto wings in the last few minutes of roasting. Simmer any remaining sauce briefly to thicken if using as a glaze.\nTo serve Garnish with sesame seeds, spring onion, and cilantro. Good alongside rice or as a standalone platter.\nNotes Works equally well on chicken thighs or drumsticks. The vinegar version is sharper; sake is rounder. Both work. ","date":"1 October 2021","externalUrl":null,"permalink":"/recipes/garlic-ginger-wing-sauce/","section":"Recipes","summary":"Garlic and wings are a great combination. These lean sweet and savory.\nMechanic Equal parts soy, honey, and hoisin form the base; sake or rice vinegar cuts the sweetness. Fresh-grated aromatics (not jarred paste) give this its character: the shallot in particular rounds out the garlic and ginger.\n","title":"Garlic ginger wing sauce","type":"recipes"},{"content":"Savoury and sweet, a subtle glaze for a clean and simple meal.\nMechanic The miso paste acts as both marinade and glaze. White miso is sweeter and milder; red miso is deeper and saltier. The marinade will start to firm up the fish as the salt draws out moisture. This is not a problem and actually helps the glaze adhere. Pull at 50–53°C for medium.\nIngredients 60–120ml white or red miso (¼–½ cup) 80ml sake (⅓ cup) 2 tablespoons soy sauce 60ml brown sugar (¼ cup, packed) 1–2 tablespoons extra-virgin olive oil 4 salmon fillets (~150g each) Method Whisk miso, sake, soy sauce, sugar, and oil together until smooth. The consistency should be like thick peanut butter.\nCoat salmon fillets completely. Marinate for at least 30 minutes; up to 2 days in the fridge for deeper flavour and firmer texture.\nScrape off excess marinade (it burns). Bake at 220°C (425°F) or broil to 50–53°C internal (medium). A 3–4 minute broil per side works for standard fillets.\nTo serve Over steamed rice or alongside simple roasted veg. Garnish with thinly sliced scallions and sesame seeds.\nNotes The sake can be reduced to 2 tablespoons if you prefer a stronger miso flavour. Works equally well on black cod or halibut. ","date":"1 July 2021","externalUrl":null,"permalink":"/recipes/miso-salmon/","section":"Recipes","summary":"Savoury and sweet, a subtle glaze for a clean and simple meal.\nMechanic The miso paste acts as both marinade and glaze. White miso is sweeter and milder; red miso is deeper and saltier. The marinade will start to firm up the fish as the salt draws out moisture. This is not a problem and actually helps the glaze adhere. Pull at 50–53°C for medium.\n","title":"Miso salmon","type":"recipes"},{"content":"The nuts add a nice crunch to this savoury salmon main.\nMechanic The mayo-mustard glue does two things: it binds the crust to the fish and keeps the surface moist during baking. Toast the nuts first: this is what makes the crust taste like a crust rather than raw nut meal.\nIngredients Glue 60ml mayonnaise (¼ cup) 40g whole grain mustard (2½ tablespoons) 3 cloves garlic, minced or grated salt and black pepper Crust 60g toasted walnuts, finely chopped (½ cup) 60g toasted pecans, finely chopped (½ cup) 50g parmesan, finely grated (½ cup) small handful fresh parsley, finely chopped salt and black pepper Fish 4 salmon fillets (~150g each), skin on or off Method Preheat oven to 220°C (425°F).\nCombine glue ingredients. Combine crust ingredients.\nPlace salmon on a lined baking tray. Spread glue generously over the top and sides of each fillet. Press crust firmly onto the glue layer.\nBake until the crust is deep golden brown and the fish is just opaque in the thickest part, about 12–15 minutes.\nTo serve With a simple green salad or steamed veg. The crust provides enough richness that the sides can be very light.\n","date":"1 July 2021","externalUrl":null,"permalink":"/recipes/nut-crusted-salmon/","section":"Recipes","summary":"The nuts add a nice crunch to this savoury salmon main.\nMechanic The mayo-mustard glue does two things: it binds the crust to the fish and keeps the surface moist during baking. Toast the nuts first: this is what makes the crust taste like a crust rather than raw nut meal.\n","title":"Nut-crusted salmon","type":"recipes"},{"content":" Food Video Filming Techniques A catalog of directorial and editorial methods drawn from Edgar Wright and Wes Anderson, mapped to practical food video production. Each technique includes the cinematic source, food application, a concrete example, and production cost rating.\nCategories Editorial Sound Design Structural Visual Comedy Temporal Compositional Two directors whose methods translate unusually well to food video, for opposite reasons.\nWright works with momentum. He cuts on functional completion — the moment a step finishes its purpose — rather than on feeling or aesthetic peak. Cooking is already organized as discrete steps; Wright\u0026rsquo;s editing respects that structure where most food video overrides it with beauty shots. His rhythm is shared pulse, not sync: cuts and music both run against a common underlying grid, with Foley treated as composition before the editing rhythm begins.\nAnderson works with stillness and geometry. His camera waits, centered, while the subject arrives in frame. The comedy and emotion come from the precision of the composition, not the energy of the edit. His colour discipline is total — every film establishes a palette in the first minute and holds it through production design, wardrobe, and grade. His structural move is the chapter card: typography as story beat, not transition.\nUsed together: Anderson for the frame and the structure, Wright for the cuts between them.\nEditorial Match Cut on Action Director: Wright | Production cost: High ★★★\nTechnique Cut mid-action so two shots share a kinetic arc. The motion completes across the edit — the brain supplies the missing frames. Creates momentum without chaos. Requires pre-planned coverage and multiple takes of each gesture so you have a cut point at the right phase of motion.\nFood application Knife lifting from board → cut → knife landing in mise en place bowl. Cracking egg on rim → cut → yolk falling into pan. Whisk lifting from bowl → cut → same motion in a larger vessel. The motion must be genuinely continuous across two set-ups.\nConcrete example\nShot A: CU knife leaving board on upswing Shot B: CU of knife arriving at cutting board on downswing Audience brain stitches into one fluid motion Compression: 30 seconds of chopping into 2 cuts Action Cut Compression Director: Wright | Production cost: Medium ★★\nTechnique Stack 4–6 quick cuts of the same class of action, each slightly advanced in state. Used in Spaced and Hot Fuzz to condense montages. Feels musical — a rhythm, not just a time-lapse.\nFood application Mise en place assembly: each cut lands on the next ingredient hitting the board, already partially chopped. Bread baking: each cut advances the Maillard browning by one stop — raw, pale, golden, amber, dark. Cumulative state change read instantly without narration.\nConcrete example\nCut 1: raw onion, whole Cut 2: onion halved Cut 3: onion sliced Cut 4: onion diced, knife at rest Total runtime: 6 seconds. Information density: very high. Smash Cut to Consequence Director: Wright | Production cost: Low ★\nTechnique Jump from inciting moment directly to aftermath, skipping process. Then optionally cut back to explain. Subverts the \u0026ldquo;building tension\u0026rdquo; arc — we see the result before we understand how we got there. Used to comic effect in Shaun of the Dead.\nFood application Open on finished plated dish (smash). Then cut back: \u0026ldquo;here is what I almost destroyed.\u0026rdquo; Non-linear recipe narration — works especially well for long braises, ferments, or any recipe with catastrophic failure risk. Treats the recipe like a mystery, not a tutorial.\nConcrete example\nBeat 1: Beautiful ramen in bowl Beat 2 (smash): Raw broth at 6am, narrator looking exhausted Narration: \u0026ldquo;It started here.\u0026rdquo; Motivated Whip Pan Director: Wright | Production cost: Medium ★★\nTechnique A whip pan only lands cleanly if something in the frame motivates it — a turning head, a thrown object, a door swinging. Unmotivated whips feel cheap. Wright always links the pan to a physical cause.\nFood application Chef turns sharply to the stove → whip pan → land on a time-lapse of the braise cooking over 4 hours. The turn is the trigger; the pan is the time jump. Works for any long passive wait that would otherwise require narration to skip.\nConcrete example Motivated by wrist flick when tossing pasta → whip → land in finished plated shot. Viewer feels the continuity of effort even though hours collapsed.\nSound Design Percussive Sound Design Director: Wright | Production cost: Medium ★★\nTechnique Sound effects timed to cuts like drum hits. Wright and supervising sound editor Julian Slater treat Foley as composition, not documentation. Every crash, bang, and pop is deliberate and metrically placed.\nFood application Knife on board = snare hit. Sizzle onset = hi-hat. Timer beep = cowbell accent. The edit rhythm and the sound rhythm reinforce each other. Mostly a post-production choice — no extra camera work required.\nConcrete example 4-bar \u0026ldquo;beat\u0026rdquo; of chopping at 120bpm. Sizzle drop lands on beat 1 of bar 5. Viewer unconsciously syncs to it. Tone shifts from tutorial to music video without losing information.\nSound Bridge Across Time Director: Wright | Production cost: Low ★\nTechnique The next scene\u0026rsquo;s signature sound bleeds in before the image arrives — orienting the viewer before the visual cut lands. Wright uses it aggressively and deliberately.\nFood application Sizzle of the pan heard 2 seconds before cutting from the mise en place shot to the cooking shot. Or: timer going off heard while still on a beauty shot of the plated dish (non-linear). Tells the viewer where we are going before the image confirms it.\nConcrete example Still on hero shot of raw steak → faint sizzle fades in → cut to pan → sizzle at full volume. Viewer\u0026rsquo;s brain is already in \u0026ldquo;cooking\u0026rdquo; mode before they see it.\nComic Sound Punctuation Director: Wright | Production cost: Low ★\nTechnique A comedic action gets a sound effect that\u0026rsquo;s slightly too large for it — the comedy lives in the mismatch between the smallness of the act and the enormousness of the sound. Used constantly in Hot Fuzz.\nFood application Gentle tap of a spoon on a ramekin sounds like a cathedral bell. The \u0026ldquo;plop\u0026rdquo; of a single drop of sauce is a bass thud. Works best on moments of disappointment or unearned pride — small thing, big sound = funny.\nConcrete example Chef carefully plates a single microgreen. Sound effect: thunderclap. Back to chef looking satisfied. Cut.\nStructural Spatial Geography Montage Director: Wright | Production cost: High ★★★\nTechnique Hot Fuzz\u0026rsquo;s first act is almost entirely geography — establishing the layout of Sanford so later action sequences feel spatially coherent. The viewer knows where things are, which makes movement through space meaningful.\nFood application Open every episode with a fast 8–10 shot montage of the kitchen: stove, fridge, knives, mise en place station. Each shot is 1.5 seconds, oriented. Now every later shot of someone reaching for something carries spatial weight — \u0026ldquo;that\u0026rsquo;s the far side of the stove\u0026rdquo; means something.\nConcrete example Establish: left side = prep, right side = fire. A crossing shot — reaching from prep to fire — reads as escalation without a single word of narration.\nRecurring Motif Callback Director: Wright | Production cost: Low ★\nTechnique Wright plants a visual or behavioral motif early, then returns to it later in a different context. The callback pays off for observant viewers and creates a feeling of structural coherence — like the story planned itself.\nFood application Chef burns the onions in the first 2 minutes. The exact same shot — burnt pan, same angle — appears at minute 14 when the dish succeeds because of the caramelization. Same image, completely recontextualized. Works especially well for redemption arcs or unexpected techniques.\nConcrete example\nShot A (early): black-bottomed pan, chef winces Shot B (late): same angle, same pan, chef smiles — it\u0026rsquo;s intentional this time Title Cards and Chapter Typography Director: Anderson | Production cost: Low ★\nTechnique Intertitles and chapter cards used as narrative structure, not transitions. The French Dispatch is organized entirely this way. Typography is chosen with the same intentionality as cinematography — font, weight, color, and position all carry meaning. The card is a story beat; it tells the viewer how to feel about what follows.\nFood application Replace voiceover narration for recipe structure with chapter cards:\nPart I: The Bones Part II: The Long Wait Part III: The Reckoning\nWorks especially well for multi-stage or multi-day recipes where the time jumps would otherwise require narration to navigate. Typography signals tone: elegant serif for classic technique, typewriter for rustic, sans-serif for modern.\nConcrete example Single white card, centered, on a muted background that matches the episode\u0026rsquo;s colour palette. Text: \u0026ldquo;Part I: The Bones.\u0026rdquo; Hold 2 seconds. Cut to overhead of raw stock ingredients. No voiceover. No music change. The card carries the whole transition.\nVisual Comedy Hold on Reaction Director: Wright | Production cost: Low ★\nTechnique The joke isn\u0026rsquo;t usually the action, it\u0026rsquo;s the duration of the reaction. A look held one beat past comfortable. An object left on screen one frame after it should have been cut. Timing is everything — the comedy is purely editorial.\nFood application Chef tastes something. Expression of mild horror. Normal video cuts immediately. Wright-style: hold for 2–3 beats. Viewer extrapolates the horror. Works for unexpectedly good and unexpectedly bad outcomes equally.\nConcrete example Reaction shot begins at 1.5s. Normal editors cut at 2s. Wright cuts at 3.5s. That 1.5 second extension is the punchline.\nDeadpan Insert Shot Director: Wright | Production cost: Low ★\nTechnique Cut to an extreme close-up of something mundane with the same gravity as a plot-critical object. The humor comes from the mismatch between the shot\u0026rsquo;s weight and its subject. Used throughout Spaced.\nFood application Cut to clinical ECU of a single caper. Hold. Cut back to chef who just said \u0026ldquo;and add the capers.\u0026rdquo; The shot treats the caper as evidence in a crime scene. No narration, no music change. The gravity is the joke.\nConcrete example ECU of a fish sauce bottle with dramatic lighting. Two second hold. Chef\u0026rsquo;s hand enters, tips bottle, exits. Cut.\nParallel Action Rack Director: Wright | Production cost: Medium ★★\nTechnique Cross-cutting between two simultaneous things for comedic or rhythmic effect. Used to build absurd equivalence — this thing and that thing are happening at the same time, and the juxtaposition is the joke.\nFood application Cross-cut between chef carefully tempering chocolate and a second chef casually eating chocolate out of the bag. Same ingredient, entirely different relationship to it. Or: cross-cut between the stated \u0026ldquo;correct\u0026rdquo; technique and what\u0026rsquo;s actually happening.\nConcrete example Narration: \u0026ldquo;gently fold until just combined.\u0026rdquo; Cut to: aggressive, chaotic folding. Narration continues, oblivious.\nDeadpan Blocking Director: Anderson | Production cost: Low ★\nTechnique Anderson\u0026rsquo;s actors are positioned like exhibits, often facing the camera directly. Movement is deliberate and choreographed rather than naturalistic. The artificiality is the style — it signals that this is a performance, not a document. The humor comes from the precision of the staging, not from anything said.\nFood application Host faces camera directly. States one fact. Does not look at the food they\u0026rsquo;re describing. Turns 90 degrees. Performs the action. Turns back. Useful for instructional moments where Wright\u0026rsquo;s kinetic energy would be wrong — slow, deliberate technique or ratio-based information.\nConcrete example\nHost (facing camera): \u0026ldquo;The ratio is two to one.\u0026rdquo; Host turns 90 degrees to the stove. Host performs the pour. Host turns back to camera. Host: \u0026ldquo;Never more.\u0026rdquo; Cut. Temporal Step-Print Freeze Director: Wright | Production cost: Low ★\nTechnique A frame freeze in the middle of an action, often with graphic text appearing. The Cornetto freeze-frame endings. Used to punctuate moments of absurd consequence.\nFood application Freeze mid-fall of a collapsing soufflé, or a sauce skin forming. Text appears: \u0026ldquo;this is fine.\u0026rdquo; Use sparingly — once or twice per video maximum, or it becomes a crutch.\nConcrete example Soufflé rising perfectly → freeze → \u0026ldquo;4 minutes and 23 seconds of smugness\u0026rdquo; → resume → collapse.\nNon-Linear Reveal Structure Director: Wright | Production cost: Medium ★★\nTechnique Baby Driver\u0026rsquo;s opening isn\u0026rsquo;t the beginning of the story. Wright often starts in medias res and lets the full picture assemble from fragments. The structure itself generates suspense.\nFood application Open on plating the dish. Then rewind: \u0026ldquo;to understand this, we need to start 24 hours ago.\u0026rdquo; Braises, ferments, and multi-day cooks are naturals for this structure. The finished dish becomes a mystery to be solved, not a destination to reach.\nConcrete example Episode structure:\nFinished dish (30s) \u0026ldquo;It started badly\u0026rdquo; Day 1 failure Day 2 refinement Day 3 final cook Plate → match cut back to opening shot Expressive Time-Lapse Integration Director: Wright | Production cost: Medium ★★\nTechnique Time compression used not as neutral connective tissue but as an active narrative device — the speed change itself has emotional register. Fast compression = anxiety. Slow compression = anticipation.\nFood application Bread proof at 2× feels like impatience. Bread proof at 0.3× (near real-time) feels like meditation. The speed of the time-lapse is an editorial statement about the emotional quality of the waiting. Most food video time-lapses are neutral — making them expressive costs nothing.\nConcrete example Aggressive quick-cut time-lapse of messy prep = chaos energy. Single slow near-real-time shot of steam rising from broth = calm confidence. Same waiting, different story.\nCompositional Symmetrical Framing Director: Anderson | Production cost: Medium ★★\nTechnique The camera is almost always centered on the subject, frame divided into equal halves. This isn\u0026rsquo;t neutral framing — it\u0026rsquo;s a compositional commitment. Everything in the shot is placed relative to the center axis: symmetry signals control; any deviation from it signals disruption. The flatness (no dynamic angle, no Dutch tilt) reads as authorial confidence.\nFood application Overhead mise en place with ingredients arranged symmetrically around a central bowl or board. Two pans equidistant from center on the stove. A plated dish positioned exactly at frame center. Forces pre-planning of the physical set-up — the camera cannot fix asymmetric prep. Most food video uses overhead shots aesthetically; Anderson uses them architecturally.\nConcrete example\nTop-down shot: knife centered vertically, vegetables in equal rows left and right Camera does not move The arrangement of the ingredients is the shot\u0026rsquo;s entire content No narration, no host hands, no movement — the composition does the work Lateral Tracking Shot Director: Anderson | Production cost: Medium ★★\nTechnique The camera tracks left or right to reveal a pre-staged scene as if pulling back a curtain — a diorama opening. Used throughout The Grand Budapest Hotel and The French Dispatch. The track doesn\u0026rsquo;t follow a character; it reveals a tableau the character is already part of.\nFood application Camera tracks along a counter to reveal each mise en place station in sequence — spices, then aromatics, then proteins — as if opening a display case. Each station is a held beat before the track resumes. Replaces ingredient introduction narration; the reveal is the introduction.\nConcrete example\nCamera starts tight on empty cutting board Tracks right: ingredients appear in sequence, already arranged Camera stops centered on the full layout Hold 2 seconds Cut to first step Colour Palette as Episode Identity Director: Anderson | Production cost: Low ★\nTechnique Each film has a signature palette established in the first 30 seconds and maintained through production design, wardrobe, and colour grading. The Grand Budapest Hotel: pink and purple. Moonrise Kingdom: earth tones. The Life Aquatic: aquamarine. The palette is not decoration — it\u0026rsquo;s identity. Viewers recognize an Anderson film by colour before they recognize it by content.\nFood application Assign a palette to each recipe category or episode arc. Tomato-based dishes: terracotta and cream. Seafood: slate blue and white. Baking: warm amber and parchment. The colour consistency signals \u0026ldquo;this is one thing\u0026rdquo; without verbal cue. Post-production grading handles part of it; consistent props, boards, and backgrounds handle the rest.\nConcrete example Pasta episode: board, bowl, linen, walls all in cream, tan, or terracotta. A single green basil leaf is the only accent. The visual unity makes the food the obvious subject without any graphic design or motion work.\nStrategic Notes Highest leverage / lowest production cost The sonic techniques — percussive sound design and sound bridges — require zero additional camera work. Colour palette discipline and title cards are pure post-production and prop choices. Together these four techniques create both a rhythmic identity and a visual one without a second camera or a shot list.\nMost unexplored territory in food video Structural techniques from both directors: spatial geography montages and motif callbacks (Wright), and lateral tracking shots (Anderson). These require planning the episode arc before shooting — a fundamentally different creative mode than \u0026ldquo;follow me as I cook.\u0026rdquo; The lateral track is particularly unused; a slider achieves it at a fraction of the cost of a dolly, and the effect is immediately distinctive.\nProduction cost cliff Match cuts, motivated whip pans (Wright), symmetrical framing, and lateral tracking (Anderson) all require committing to the shot before you shoot it. You cannot fix asymmetric staging or a missed cut point in post. These techniques demand fiction-film production discipline applied to a food shoot.\nUsing both directors together Wright provides the kinetic energy; Anderson provides the geometry. A video that opens with Anderson\u0026rsquo;s symmetrical overhead and chapter cards, then cuts to Wright-style action compression for the cooking sequence, then closes on an Anderson deadpan hold is using both grammars correctly — each where the other would be wrong.\nRecommended starting stack (low cost, high signal) Five techniques achievable entirely in post or with minimal planning:\nSmash cut to consequence — reorder the narrative, open on the end state Percussive sound design — treat Foley as composition Hold on reaction — extend the uncomfortable beat by 1.5 seconds Colour palette discipline — assign a palette per episode category Title cards — replace voiceover narration for structural transitions No second camera required. No storyboard required. Pure editorial and production design choices.\nGlossary Abbreviations bpm — beats per minute. Tempo measurement; 120bpm is standard dance tempo. Used here to describe edit rhythm.\nCU — close-up. A shot framing one object or body part tightly.\nECU — extreme close-up. Tighter than a CU; fills the frame with a very small subject. A single caper in ECU.\nProduction Terms Coverage — the full set of shots filmed for a scene so editors have options. Match cuts require pre-planned coverage from multiple angles.\nFoley — sound effects recorded in post to replace or augment what the camera mic captured. Wright treats Foley as musical composition, not cleanup.\nIn medias res — Latin: \u0026ldquo;into the middle of things.\u0026rdquo; Narrative that begins mid-story rather than at the start.\nMatch cut — an edit where two shots share a continuous motion across the cut, so the action appears uninterrupted.\nMise en place — French culinary term for prepped, portioned, and arranged ingredients. Also refers to the staged shot of those ingredients before a cooking sequence.\nMotivated — a camera move triggered by something in the frame (a turning head, a thrown object). Unmotivated moves feel arbitrary.\nSmash cut — an abrupt cut with no transition, often from action directly to aftermath.\nStep-print — a film effect that repeats frames to create a stutter freeze or slow motion.\nWhip pan — a rapid horizontal pan that blurs the frame mid-movement, used as a transition between locations or time periods.\nFilms Referenced Spaced (1999–2001) — Wright\u0026rsquo;s British sitcom. Established his editorial voice at low budget; directly applicable to solo food video.\nShaun of the Dead (2004) — First Cornetto film. Smash cuts, match cuts, and comic sound punctuation throughout.\nHot Fuzz (2007) — Second Cornetto film. Spatial geography montages and motif callbacks dominate the first act.\nBaby Driver (2017) — Every cut tied to a shared rhythmic grid; the clearest demonstration of sound design as structural editor.\nThe Grand Budapest Hotel (2014) — Anderson\u0026rsquo;s clearest use of lateral tracking shots and symmetrical framing as compositional grammar.\nThe French Dispatch (2021) — Organized entirely around chapter cards and intertitles; the reference for typography as narrative structure.\nMoonrise Kingdom (2012) — Earth-tone palette discipline. Strong example of colour as episode identity.\nThe Life Aquatic with Steve Zissou (2004) — Aquamarine palette; lateral tracking used to reveal the ship\u0026rsquo;s interior as a diorama.\n","externalUrl":null,"permalink":"/essays/edgar-wright-style-cookery/","section":"Essays","summary":"Food Video Filming Techniques A catalog of directorial and editorial methods drawn from Edgar Wright and Wes Anderson, mapped to practical food video production. Each technique includes the cinematic source, food application, a concrete example, and production cost rating.\n","title":"","type":"essays"},{"content":" Friday, September 18th Food ideas butternut squash curry #todo beef thai curry → chicken thighs #todo Japanese curry #todo One pot meals Chinese sausage rice Enchilada pie Chicken curry (simplified recipe, but likely good weeknight meal) Chicken pho TODO: Chutney recipes Do a deep dive on mennonitegirlscancook and the woks of life Example recipe sites (above, and \u0026hellip;):\ndollar recipes Monday, September 14th The food log has moved!\nGoulash from 1st principles Made this as a prep day hack. Turned out better than expected\n1 pork shoulder (trimmed into 2cm cubes) 4 onions rough dice (white, purple, shallot, leak) head of garlic, rough dice 6-10 large cremini mushrooms, sliced Salt, pepper, msg 2 heaping tablespoons of sweet paprika 1 large carrot sliced 500ml chicken/beef stock 1 teaspoon of crushed fennel or caraway 1 large tin tomatoes (diced, or hand-crushed whole) 30ml tomato paste Browning sauce (15ml) Worcestershire sauce (15ml) Sherry (125ml), cider vinegar (50ml) Season the pork cubes with salt and pepper, and toss in oil. Broil on a pan until one side browns nicely. Remove and set aside, keeping the pan drippings.\nAdd the mushrooms to a large pot with some neutral oil and add a 100ml of water. Cook until the water evaporates and the mushrooms brown. Add the onions and carrot, and cook down. Add the garlic and shallots (if using) and continue to cook. Add tomato paste, and cook until it starts to stick and the veg continues browning. Add the spices, heating them (but not burning).\nDeglaze with sherry and add the stock stock. Add the tomatoes and crush if needed. Add the pork and pan drippings. Do not waste the pan drippings.\nHold a bare simmer, stirring regularly. Cook until pork is fork-tender (2-5 hours).\nAdd browning as needed. Balance with salt and cider vinegar.\n","externalUrl":null,"permalink":"/the-food-log/2026-september/","section":"The-Food-Logs","summary":"Friday, September 18th Food ideas butternut squash curry #todo beef thai curry → chicken thighs #todo Japanese curry #todo One pot meals Chinese sausage rice Enchilada pie Chicken curry (simplified recipe, but likely good weeknight meal) Chicken pho TODO: Chutney recipes Do a deep dive on mennonitegirlscancook and the woks of life ","title":"","type":"the-food-log"},{"content":"Classic beany dip for nachos, which is also required for most family gatherings.\nIngredients: 1 small can rinsed black beans 2 cups sweet corn ½ avocado, diced ¼ cup of chopped cilantro 1 bunch diced green onion Juice of ½ lime Optional ingredients: 1 clove garlic, via garlic press 1 tbsp olive oil Zest from lime Directions: Combine ingredients and toss in a bowl or container. Let sit for at least 30 minutes.\n","externalUrl":null,"permalink":"/recipes/grand-moms-black-bean-corn-salsa/","section":"Recipes","summary":"Classic beany dip for nachos, which is also required for most family gatherings.\nIngredients: 1 small can rinsed black beans 2 cups sweet corn ½ avocado, diced ¼ cup of chopped cilantro 1 bunch diced green onion Juice of ½ lime Optional ingredients: 1 clove garlic, via garlic press 1 tbsp olive oil Zest from lime Directions: Combine ingredients and toss in a bowl or container. Let sit for at least 30 minutes.\n","title":"(Grand) Mom’s black bean \u0026 corn salsa","type":"recipes"},{"content":"I am not a chef. I spent time in restaurants in the late 1980s and early 1990s, learning how fast-casual and family-owned restaurants worked. I prepped. I cleaned. I worked the line. I managed for a bit. I toyed with the idea of a career in the industry, but was pulled away to an internship in tech.\nWe had kids, and we ate simply when they were young. Our cooking evolved, and we started cooking from scratch. We watched a lot of food television: Good Eats, Iron Chef, Bourdain, and the various travelling food shows. We tried more recipes, bought cookbooks, and slowly we learned.\nAnd then one day it clicked. Those college years in restaurants, the explanations by TV chefs, and the hours of watching chefs work all made sense. I learned how to properly dice onions, to set my mise en place, to prepare sauces, bases, and full meals. It was a lot of fun discovering technique, authentic flavours, and even learning how flavours have evolved by culture and time. It became one of my reasons for existing, both learning to cook and cooking for family and friends.\nAnd now I love to cook. It\u0026rsquo;s an obsession. It\u0026rsquo;s cathartic. It\u0026rsquo;s fulfilling. I\u0026rsquo;m glad I stuck with it.\nThe recipes here are the foods we eat. They span cooking styles from the 1950s through today, with a focus on food memories, discoveries, and traditions new and old.\n","externalUrl":null,"permalink":"/about/","section":"Bruce loves to cook","summary":"I am not a chef. I spent time in restaurants in the late 1980s and early 1990s, learning how fast-casual and family-owned restaurants worked. I prepped. I cleaned. I worked the line. I managed for a bit. I toyed with the idea of a career in the industry, but was pulled away to an internship in tech.\n","title":"About","type":"page"},{"content":"Al pastor is a tart and savoury marinade that begs for pork and fresh tortillas.\nMechanic I don’t always have easy access to dried chilis. I do have reasonable access to ground dried and fresh chilis, so this is a pantry version that captures the basic intent of a Mexican chilli paste turned into a marinade.\nIngredients Marinade ~50g of chillies (or powders), ideally with some ancho, guajillo, árbol, etc. 1-2 chipotles and some sauce 300ml chicken/beef/pork stock or water 150ml cider vinegar 2 teaspoons of olive oil 3 garlic cloves, crushed 1 onion, quartered ½ teaspoon each of cumin, oregano, cinnamon, and allspice 25g kosher salt (1-1.5% weight of meat) (optional) ~100 grams roasted red peppers (from a jar), to add some missing sweet/non-volcanic-peppery flavour) (optional) 2 teaspoon of achiote paste or tomato paste, spices, lime Meat options ~2kg (1) pork shoulder (remove bone or boneless), or ~2kg chicken thighs Toppings Roasted (pork fat) pineapple, diced as a topping Directions Clip and deseed peppers. Toast dried spices and peppers, add to simmering stock, and simmer. Let cool and add to a medium-large blender. Add remaining marinade ingredients to the blender and blend. Blend some more. And a bit more. Ensure any whole chillies or seeds are smooth. Taste and adjust acid and salt. It should taste sweet, spicy, and have some depth. Salt and acid should be somewhere below prominent Slice the pork shoulder as thin as you can, across the grain. If using chicken thighs, slice in half (if you can), this is easier when thighs are partially frozen. Combine meat with marinade in a large bowl and combine thoroughly, so that all nooks and/or crannies have some marinade. Pack slices tightly in a hotel pan (or loaf pan, or corningware style dish), cover, and let marinate in a fridge for 24-48 hours. Top with sliced pineapple and remaining juice from the tin (or as much as fits). Bake on low (135C/275F), until pork reaches 82-87C (180-190F) in the centre (2-4 hours, depending on how deep your pan is). Cool and store for use up to 5 days later. To serve, chop and fry in a pan until the edges start to crisp. Notes Using good quality chilli powders here works quite well, especially once toasted and combined with a good soup stock. Splitting the cook into 2 passes allows you to prep this ahead of time and eat it all week, and is far less fiddly to set up.\nThese are great on salads, in tacos, on sandwiches, and bean chili.\n","externalUrl":null,"permalink":"/recipes/al-pastor-marinade-pantry-hack/","section":"Recipes","summary":"Al pastor is a tart and savoury marinade that begs for pork and fresh tortillas.\nMechanic I don’t always have easy access to dried chilis. I do have reasonable access to ground dried and fresh chilis, so this is a pantry version that captures the basic intent of a Mexican chilli paste turned into a marinade.\n","title":"Al pastor marinade (pantry hack)","type":"recipes"},{"content":"We first made this on Mother’s Day 💜, many years ago.\nIngredients: 650g Flour 100g Caster (Bakers) Sugar; if you do not have access to Caster Sugar, White Sugar can be ground down slightly with a Mortar and Pestle 20g Baking Powder 1 tsp Cinnamon Pinch of Salt 125g Butter, cold and diced 1 Apple, large (or 2 medium) peeled and diced 2 Eggs 200ml Buttermilk 2 tsp Vanilla Handful of fresh Berries (Raspberries, Blueberries, or Black Berries) Handful of flaked Almonds Icing Sugar, to dues Directions: Preheat the oven to 200 degrees C (180 C fan assisted). In a large bowl combine the Flour, Sugar, Baking Powder, Salt, and Cinnamon. Rub the diced butter into the flour using your fingertips until the mix resembles breadcrumbs in texture. Add and mix the diced Apple to the flour mixture. Add the Eggs, Buttermilk, and Vanilla and combine all the ingredients together to form a rough dough. Turn the scone mixture out onto a lightly floured work surface and knead gently until all the flour has been combined. Using a rolling pin to roll out the scone mixture into about 1-inch thickness. Cut the scones, use a floured cutter and place onto a baking tray lined with parchment paper evenly spaced apart. Make an indentation into the centre of each scone using your thumb. Brush the top of each scone with a beaten egg. Stuff the indentation in each scone with 1 to 2 fresh berries of your choice and top with flaked almonds. Place scones in the preheated oven and bake for approximately 16 to 18 minutes. Half-way through baking, rotate the baking tray in the oven to ensure an even bake. Once baked, allow to cool on a wire rack. Then dust with icing sugar. ","externalUrl":null,"permalink":"/recipes/apple-berry-almond-scones/","section":"Recipes","summary":"We first made this on Mother’s Day 💜, many years ago.\nIngredients: 650g Flour 100g Caster (Bakers) Sugar; if you do not have access to Caster Sugar, White Sugar can be ground down slightly with a Mortar and Pestle 20g Baking Powder 1 tsp Cinnamon Pinch of Salt 125g Butter, cold and diced 1 Apple, large (or 2 medium) peeled and diced 2 Eggs 200ml Buttermilk 2 tsp Vanilla Handful of fresh Berries (Raspberries, Blueberries, or Black Berries) Handful of flaked Almonds Icing Sugar, to dues Directions: Preheat the oven to 200 degrees C (180 C fan assisted). In a large bowl combine the Flour, Sugar, Baking Powder, Salt, and Cinnamon. Rub the diced butter into the flour using your fingertips until the mix resembles breadcrumbs in texture. Add and mix the diced Apple to the flour mixture. Add the Eggs, Buttermilk, and Vanilla and combine all the ingredients together to form a rough dough. Turn the scone mixture out onto a lightly floured work surface and knead gently until all the flour has been combined. Using a rolling pin to roll out the scone mixture into about 1-inch thickness. Cut the scones, use a floured cutter and place onto a baking tray lined with parchment paper evenly spaced apart. Make an indentation into the centre of each scone using your thumb. Brush the top of each scone with a beaten egg. Stuff the indentation in each scone with 1 to 2 fresh berries of your choice and top with flaked almonds. Place scones in the preheated oven and bake for approximately 16 to 18 minutes. Half-way through baking, rotate the baking tray in the oven to ensure an even bake. Once baked, allow to cool on a wire rack. Then dust with icing sugar. ","title":"Apple, berry \u0026 almond scones","type":"recipes"},{"content":"This is a fresh and delicious autumn salad.\nFor the Salad: 1 cup spelt (or other grain: freemen, quinoa, bulgur) 1 head cauliflower 2 sweet potatoes 1 tbsp olive oil sprinkle of any sried spices, e.g., a few sprigs of thyme, rosemary, and so on 1 large apple 1 handful of dried cranberries, along with a sprinkle of pumpkin and/or sunflower seeds For the Lemon Dressing: 1 bunch parsley (about 1 cup), minced 1 small garlic clove minced ⅔ cup olive oil 1 lemon, juiced (more to taste) 1 tsp agavé (optional) ½ tsp salt pepper to taste Directions: Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions - it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks. Preheat the oven to 218 degrees C (425 F). Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place all the veggies into a large bowl and drizzle with oil. Sprinkle with salt and pepper, add dried spices, and stir. Place coated veggies on a baking sheet. Roast for 20 minutes, stir, and roast for another 10 - 15 minutes. When they are golden brown and soft, remove from the oven and set aside. While the veggies are roasting, combine all the dressing ingredients into a jar with a tight lid and shake to combine. Chop the apple and set aside. When the grains and veggies are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible. Notes If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans. The picture below looks like pumpkin and/or sunflower seeds were included.\nHistory On a women\u0026rsquo;s retreat in 2019, there was a private chef that cooked for the retreat for the entire weekend. They were a vegan chef who supports local, and they made this dish for one of our lunches. Everyone at the retreat absolutely loved this it and Erika kindly shared the recipe she used with all the attendees. They noted that she added more lemon to the dressing, and also puts a bunch of herbs on the veggies as they’re roasting.\n","externalUrl":null,"permalink":"/recipes/autumn-glow-salad-with-lemon-dressing/","section":"Recipes","summary":"This is a fresh and delicious autumn salad.\nFor the Salad: 1 cup spelt (or other grain: freemen, quinoa, bulgur) 1 head cauliflower 2 sweet potatoes 1 tbsp olive oil sprinkle of any sried spices, e.g., a few sprigs of thyme, rosemary, and so on 1 large apple 1 handful of dried cranberries, along with a sprinkle of pumpkin and/or sunflower seeds For the Lemon Dressing: 1 bunch parsley (about 1 cup), minced 1 small garlic clove minced ⅔ cup olive oil 1 lemon, juiced (more to taste) 1 tsp agavé (optional) ½ tsp salt pepper to taste Directions: Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions - it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks. Preheat the oven to 218 degrees C (425 F). Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place all the veggies into a large bowl and drizzle with oil. Sprinkle with salt and pepper, add dried spices, and stir. Place coated veggies on a baking sheet. Roast for 20 minutes, stir, and roast for another 10 - 15 minutes. When they are golden brown and soft, remove from the oven and set aside. While the veggies are roasting, combine all the dressing ingredients into a jar with a tight lid and shake to combine. Chop the apple and set aside. When the grains and veggies are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible. Notes If you want some crunch, add a few handfuls of chopped nuts like cashews or pecans. The picture below looks like pumpkin and/or sunflower seeds were included.\n","title":"Autumn glow salad with lemon dressing","type":"recipes"},{"content":"Baguettes are a crusty, airy bread, perfect for snacking, sandwiches, and with soup.\nMechanic This is more of a method than a specific recipe, and the dough can be used for several similar types of breads by varying the rise and oven time. The baguette method uses a narrow shape and steam to form a fantastic crust. This recipe and method is based on Ethan Chlebowski’s excellent tutorial video . Also see Paul Holywood’s recipe .\nIngredients 10 g instant yeast 375 g water (~30°C) 490 g all-purpose or bread flour 10 g diastatic malt powder (optional, for browning and texture; replace with 10 g flour if omitting) 10 g non-iodized salt Method This is a high-hydration dough, sticky and easy to deflate, so handle it gently. A stand mixer with a dough hook makes kneading easier, though it can be done by hand. Start to finish takes 5-6 hours.\nOptionally, bloom the yeast in the water with 50 g of the flour, about 10 minutes.\nCombine the remaining flour, salt, and diastatic malt powder (if using) in a large bowl with a fork or whisk. Add the water and yeast mixture and stir with a spatula until combined, scraping down the bowl and folding the dough into itself as you work, 5-10 minutes.\nUse the stretch and fold method every 30 minutes for 2 to 2½ hours, until the dough stretches thin enough to see through. Pull each corner of the dough and fold it over itself, gently; a wetted bowl scraper makes this a bit faster than working by hand.\nDivide the dough into 6 portions (150 g each) on a floured surface. Shape each into a rough rectangle, stretching it to about 15 cm (6 inches) wide, then fold it in thirds toward the middle to form a sealed roll, sealing the seam with your fingers. Roll each piece to length, tapering the ends to points for a traditional shape (or leave them blunt for sandwich-friendly loaves). Place the rolls on parchment, cover with a slightly dampened towel, and let rest 15 minutes.\nProof for about an hour, until almost doubled in size.\nNear the end of proofing, preheat the oven to 230°C (450°F) with convection on if you have it, and place a hotel pan or casserole dish of water on a rack below the loaves. Score each roll at a 45° angle along its full length, at least 1 cm (½ inch) deep, then spray or sprinkle with water to encourage browning.\nBake for about 20 minutes per tray, rotating before the crust fully sets, somewhere before the 10-minute mark. The loaves are done when deep golden brown and hollow-sounding when tapped. Let cool fully on a wire rack before slicing.\n","externalUrl":null,"permalink":"/recipes/baguettes/","section":"Recipes","summary":"Baguettes are a crusty, airy bread, perfect for snacking, sandwiches, and with soup.\nMechanic This is more of a method than a specific recipe, and the dough can be used for several similar types of breads by varying the rise and oven time. The baguette method uses a narrow shape and steam to form a fantastic crust. This recipe and method is based on Ethan Chlebowski’s excellent tutorial video . Also see Paul Holywood’s recipe .\n","title":"Baguettes","type":"recipes"},{"content":"This is a classic baked Mac \u0026amp; Cheese recipe. You can sub in pretty much any combo of cheese, though there are a few that are better than others: cheddar, jack, and something like Gruyère/Edam are a great base, or you can lean towards a creamier sauce with provolone, smoked Gouda, and anything like Edam. I’ve seen people use cream cheese, but it wouldn’t add much flavour (and provolone/mozzarella would get a similar effect while also adding some needed funk and flavour).\nIngredients Mornay sauce: ⅔ cup roux ⅓ cup unsalted butter (or mix partially with a neutral oil) ⅓ cup flour (or sweet rice flour) 3 cups whole milk 2-3 cups grated cheddar (sharp or old) 2-3 cups grated Gruyère or similar (I also like Edam) ½ cup of mozzarella (or provolone if you want a stretchy sauce) 1 cup grated parmesan Splash of lemon juice or mustard Splash of cider vinegar (to taste, usually around 25ml) Salt/pepper (to taste) MSG 1.5% 1 tsp paprika (optional) 10g MSG (optional) 40g sodium citrate (optional)\nemulsifying salt, makes smooth sauces See: Example percentages for scaling .\nNoodles: 1 package uncooked macaroni or fancy noodle that will hold onto the cheese sauce (500g/1lb) Crust: ¾ cup panko bread crumbs 2 tsp herbs (like basil, oregano, parsley, etc., freeze-dried works fine) 4 tbsp (¼ cup) unsalted butter or olive oil Salt and pepper to taste Variations 2 small tins of roasted jalapeños (mix in with noodles \u0026amp; cheese sauce) Vegetarian: ½ package of smoked tempeh, diced, and fried in some butter (or oil) with some salt (can be combined with noodles \u0026amp; cheese sauce and save some for the top). Carnivor: a couple strips of crispy bacon - chopped (can be combined with noodles \u0026amp; cheese sauce and save some for the top) Method: In a fry pan, heat butter until melted and then remove from heat. Combine bread crumbs with melted butter and herbs. Set aside. They will brown in the oven.\nCook noodles to al dente, 1-2 minutes before done, as they will finish cooking in the oven. Strain and add to the baking dish. Reserve some of the pasta water just in case you need to smooth out the cheese sauce.\nOver low heat, make a blonde roux \\[a\\] with the butter and flour, stirring constantly. Slowly whisk in the milk to form a smooth bechamel sauce (littly thickened), and then add most (but not all) of the combined cheese a handful at a time and stir until silky smooth (forming an American style mornay sauce).\nTake care not to overheat the mornay (cheese) sauce, and remove it from the heat while adding the cheese to moderate the temperature quickly. Overheating a cheese sauce will cause it to break and become gritty. Take off the heat and season the sauce with salt (taste before adding salt as some of your cheeses may already be salty), pepper, and paprika to taste. If you’re adding an acid, do so now a bit at a time. You can fix a flat sauce with the right acid and more salt, but do so slowly as it’s difficult to undo.\nCombine the cooked noodles and sauce in the pot and stir. Add any bonus ingredients and stir.\nIn an oven dish, add half of the cheesy noodles, and layer on half of the remaining cheese. Add the remaining noodles and top with cheese and breadcrumb mixture, plus remaining Tempah or Bacon.\nBake for 25-35 minutes (or 40-50 minutes from the fridge) in a 175-190C or 350-375F oven, or until browning and bubbly.\nAvoid overheating as it can break the sauce and it becomes grainy. Notes A roux is the mix of flour and fat (1:1).\nA mourney sauce adds milk.\n","externalUrl":null,"permalink":"/recipes/baked-mac-cheese/","section":"Recipes","summary":"This is a classic baked Mac \u0026 Cheese recipe. You can sub in pretty much any combo of cheese, though there are a few that are better than others: cheddar, jack, and something like Gruyère/Edam are a great base, or you can lean towards a creamier sauce with provolone, smoked Gouda, and anything like Edam. I’ve seen people use cream cheese, but it wouldn’t add much flavour (and provolone/mozzarella would get a similar effect while also adding some needed funk and flavour).\n","title":"Baked mac \u0026 cheese","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/baking/","section":"Tags","summary":"","title":"Baking","type":"tags"},{"content":"Many people like to prepare entire meals for the week or month, or to make a large meal on the weekend and use it for leftovers. Preparing foods in bulk can save money and time, but the problem with preparing a single meal for an entire week is that you have to eat a single meal for an entire week. This works for some people, but not for me.\nLess common to the home kitchen is to do what restaurants do, which is to prepare sauces and bases, as well as other washed and cut ingredients. These simpler preparations can be adapted into several recipes quickly. The bases are easy to scale up, and they often hold well in the refrigerator or freezer, though restaurants rarely freeze their prep, since freezing can hurt texture and flavour. At home, however, there are many sauces and bases that freeze exceptionally well.\nIf you look back at the art of preserves, you’ll see a lot of foods that serve as bases for many different meals: red sauce, beans, gravies, boiled meats, pickles, vegetables, and so on. The practice is less common in kitchens today, and the art of canning both requires investment and practice, as well as specialized recipes that preserve well.\nI’ve found that by following similar principles, but using the fridge and freezer, that I can have ingredients for dozens of meals at the ready. I like to call this proactive laziness, but honestly it’s proactive gluttony as well, as I love to eat a variety of fantastic foods with as little effort as possible.\nExample bases Here are some of the things I keep in my freezer:\nProteins, Stews/gravies, Stocks and sauces [[Beef base|cooked beef/mushroom mix]]\n[[Chicken Patties|chicken patties]]\nbeef patties\n[[Meatballs|meatballs]]\nchicken chunks in broth\n[[Breakfast Sausage|handmade breakfast sausage]]\nprecooked bacon\n[[Beef Stew|basic beef stew]]\n[[Base Curry Gravy|base gravy for curries]]\n[[French onion soup|French onion soup]]\n[[Meat sauce (AKA American bolognese)|meat sauce]]\nThai curry base\n[[Chicken or turkey stock|chicken stock]]\n[[Beef stock|beef stock]]\npork stock\nBBQ sauce\nchipotles in sauce\nAnd in my fridge: Pickles. Dressings/sauces, Prepped veg pickled onions pickled beets [[Simple green goddess dressing|green goddess]] donkey sauce [[Uncle Bruce\u0026rsquo;s Ranch Dip|ranch]] [[Asian Slaw Dressing|asian slaw dressing]] Broc/cauli/carrots Some examples of adapting a base into quick meals Precooked ground protein bases The [[Beef base]] is a great example and one of my favourites, as it can be transformed into so many different meals. The mix itself includes some form of the holy trinity, garlic, and mushrooms, and can be pushed towards pretty much any cuisine. We use this mix to make several quick meals:\nAmerican style meat sauce, adding the beef to a quick marinara, or an already prepared frozen red sauce It makes a great base for a ravioli or tortellini filling (adding ricotta and herbs) Taco beef, by adding half a tin of minced chipotles in adobo, and some cumin, which can be adapted to taco salads and tacos burritos, quesadillas nachos taco soup taco pizza (etc.) A quick Canadian chilli, adding the taco beef to a few cans of beans, some red sauce (or whole tinned tomatoes), great with mac \u0026amp; cheese over fries over salad Szechuan beef, by adding Szechuan peppers, 5 spice, soy, and some ginger, great over rice bowls Asian style noodles eggs [[Bulgogi beef|Bulgogi style beef]], by adding a tin of Asian pears, ginger, soy, and 5 spice, also great for applications like Szechuan beef [[Cottage Pie]], by making gravy out of the beef, adding frozen veg, and topping with mash I freeze my mince bases in 500ml and 250ml deli containers, which are portion sizes for 2-4 people, or 1-2, depending on the adaptation. As I normally prepare it using a pressure cooker, it’s extra tender and deeply seasoned. You can apply the reverse sear method to it if you want some browning, by heating it on high and stirring regularly. It will express any remaining water, reduce, and start browning in about 5 minutes.\nPatties, sausages, and meatballs I try to keep a dozen or so ground [[Chicken Patties|chicken patties]] in the freezer, for quick burgers, sandwiches, and noodle or rice bowls. The patties are made from ground chicken, with some added water and elevated pH, making the patties a bit more springy, and more substantial feeling than straight ground chicken (similar to Vietnamese or Chinese beef balls).\nI also like to keep a kilo or so of breakfast sausage in the freezer, either in patty or hand-made link form. These are great for breakfast sandwiches and wraps, but are also great in a quick mac \u0026amp; cheese, chilli, or stir fry. They tend towards a mildly sweet and fennel-y flavour.\nMeatballs are a fantastic freezer food, if frozen carefully. They can dress up a quick red sauce or pizza, they make great sandwiches, and they work surprisingly well in Italian or French soups.\nStocks and base gravies Base gravies are a super power that I learned from a few BIR (British Indian Restaurant) streamers, who taught the art of take out style Indian dishes. You can make base gravies for other cuisines, similar to how Thai cooks use curry pastes, or Japanese cooks use curry blocks. These little flavour bombs.\nA base gravy can be adapted into almost any takeout style Indian dish. Each adaptation is approximately half base gravy, added to a more specific spice blend, veggies, and protein add-ins. The result is more flavourful than a traditional curry dish, as it’s more layered (so more depth). I am biased, as many of our local Indian restaurants are similar to the British style takeout menus.\nStocks and gravies are a great way to make a traditional meat and potatoes style meal, or quick soup. They’re also great ways to fortify rice dishes, casseroles, and pan sauces.\nA theory for better cooking isn’t exactly new The French have a long history of codifying and categorizing food bases. Many of the French preparations can be adapted to freezer bases. A demi-glace , for example, freezes well and packs a bunch of flavour and texture, and can be adapted to dozens of different dishes. As I continue to learn to cook, I look to other cuisines and their history of sauces, bases, pastes, and pickled ingredients.\nI enjoy cooking on my own terms, so I like to weaponize my love of cooking occasionally with my laziness, which is why I spent a lot of time filling my freezer with things that set my week up for delicious food.\n","externalUrl":null,"permalink":"/reference/base-recipes-for-weeknight-cooking/","section":"Reference","summary":"Many people like to prepare entire meals for the week or month, or to make a large meal on the weekend and use it for leftovers. Preparing foods in bulk can save money and time, but the problem with preparing a single meal for an entire week is that you have to eat a single meal for an entire week. This works for some people, but not for me.\n","title":"Base recipes for weeknight cooking","type":"reference"},{"content":"Beans and lentils are a great addition to soups and stews, or as a side dish.\nMechanic The water-to-legume ratio and cook time depend on the legume: lentils and split peas use less water and cook fast, while beans need more water and much longer. Soaking is optional — it shortens cooking time but doesn\u0026rsquo;t reduce gassiness.\nIngredients Dried beans, lentils, or split peas Water, 3:1 (lentils, split peas) or 4:1 (beans) 1 tsp salt per cup of legumes Method Rinse the legumes thoroughly and pick out any stones or debris. Soak if desired, see the timing table below.\nAdd the legumes to water at the ratio above, then add the salt. Cook using the pressure cooker or stove-top times below.\nTiming Type Water ratio Pressure cooker Stove top Medium beans 4:1 17–21 min, high pressure, slow release 60–90 min, simmered Large beans 4:1 20–25 min, high pressure, slow release 60–120 min, simmered Lentils 3:1 3–5 min, high pressure, slow release 15–20 min, simmered Split peas 3:1 5–7 min, high pressure, slow release 25–35 min, simmered Notes Avoid cooking beans, especially kidney beans, in a slow cooker unless you par-boil them 10–15 minutes first to destroy naturally occurring phytohaemagglutinin. ","externalUrl":null,"permalink":"/recipes/basic-beans-and-lentils/","section":"Recipes","summary":"Beans and lentils are a great addition to soups and stews, or as a side dish.\nMechanic The water-to-legume ratio and cook time depend on the legume: lentils and split peas use less water and cook fast, while beans need more water and much longer. Soaking is optional — it shortens cooking time but doesn’t reduce gassiness.\n","title":"Basic beans and lentils","type":"recipes"},{"content":"This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and Chintan style stock with ingredients readily available.\nThis recipe uses a pressure cooker and family-size pan (or stock pot) to reduce. It is possible to replace the pressure cooker with a stock pot, given 3-4x the cooking time.\nBase stock: 4L of water (or cover ingredients) 2-3 chicken carcases, including backs, necks, wing tips Pork fat/bones (if available) 2 large onions 4-6 large cloves garlic crushed 1 knob of ginger 1 bay leaf Black peppercorns Dashi: These ingredients are added to the strained ingredients before you begin to reduce the stock (off the heat).\nBonito 1 medium/large piece of kombu Method: Roughly chop onions, garlic, and ginger, removing any dirty pieces of peel or root parts. Optionally: roast veg and chicken on a sheet pan until browned (230C/450F), about 20 minutes. The darker the roast, the darker the broth. Add pressure cooker ingredients to a large pressure cooker, top with water (to cover) and cook on high pressure setting for 30-40 minutes (check your pressure cooker for correct times for broths). Depressurize naturally and remove solids into a metal bowl using a spider and tongs. Pour into a smaller pot through a fine mesh strainer. Add bonito/sababushi (optionally) and kombu to strained solids, with the heat off and let sit for 15-25 minutes. Remove any solids with a fine mesh spider (or strain again). Reduce stock on a low simmer for 2-3 hours, or by half. It is possible to use a rolling boil if you want to emulsify any fats for a richer broth. Remove any scum with your fine mesh spider, if any remains. Notes Draining over the cooktop is safer than straining the sink, as you’ll never accidentally pour your stock down the drain NOT THAT I’VE EVER DONE THAT.\n","externalUrl":null,"permalink":"/recipes/basic-chicken-ramen-stock/","section":"Recipes","summary":"This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and Chintan style stock with ingredients readily available.\nThis recipe uses a pressure cooker and family-size pan (or stock pot) to reduce. It is possible to replace the pressure cooker with a stock pot, given 3-4x the cooking time.\n","title":"Basic chicken ramen stock","type":"recipes"},{"content":"This is a basic tare and braising liquid for ramen style pork and tare used with simple broths. Keeps for a week in the fridge and freezes nicely (both the pork and tare). Inspired by Ramen_Lord and some tweaks for our tastes.\nIngredients: Pork belly, shoulder, or rib-side loin (weight is not important here) Salt and pepper the pork to taste (or use my standard pork/chicken rub) 250ml water 125ml sake 125ml soy sauce 50 ml mirin 12.5g brown sugar 1-2 (10g) garlic cloves, smashed Optional add-ins: 1 knob ginger (diced or shredded) Spices (like togarashi) Directions: Best made a day in advance so the pork and tare are cooled.\nPreheat your oven to 110C/230F. Make marinade. In a baking vessel, add marinade and seasoned pork. Braise pork until 60C (loin) or 93C (belly/butt) and remove from oven. Strain and cool braising liquid (to use as tare later). Remove fat if desired (once cooled), or add to stock. Cool pork. Slice thinly once fully cooled. ","externalUrl":null,"permalink":"/recipes/basic-ramen-tare/","section":"Recipes","summary":"This is a basic tare and braising liquid for ramen style pork and tare used with simple broths. Keeps for a week in the fridge and freezes nicely (both the pork and tare). Inspired by Ramen_Lord and some tweaks for our tastes.\n","title":"Basic ramen tare","type":"recipes"},{"content":"This is a savoury ground beef base for tacos, salads, in soups, casseroles, and sauces.\nIngredients: 4 cups of sliced mushrooms 1 onion, diced 1 shallot, diced 4 cloves of garlic, diced Salt/pepper 2 tsp Accent (optional) 1.36kg/3 lbs of ground beef (or a mix of beef/veal/pork) 250ml chicken stock Italian style, add: 1 teaspoons fresh ground nutmeg 1 bouquet garni (bay, thyme, rosemary, peppercorns)\n(You can instead use dried herbs, placed in a cheesecloth or stainless steel tea infuser) Taco style, add: 2 tablespoons ground cumin 2 tablespoons chilli powder 2 teaspoons ground chilis (like aleppo, something sweet + spicy) 1 small tin of smoked jalapenos (185g/6.55oz) Directions: There are a few ways to make this, depending on the final texture you’re looking for, and what equipment you have available. My favourite method uses a pressure cooker, which takes less than 30 minutes and results in a softer texture than you can easily get with the more traditional methods (without cooking it for most of the afternoon).\nClassic, family pan: Sauté mushrooms and cook until wet, then dry, then browned. Add onions and sweat until translucent, add shallot and garlic and sweat again. Add ground spices and heat until fragrant. Add salt, pepper, and MSG. Add beef and break up using a wooden spoon or potato masher. Add half of the chicken stock. Cook on medium/high, stirring regularly, until the beef is cooked and the liquid has mostly evaporated. This should take 15-25 minutes. Skim off any oil that separates or add some flour and thicken. Cook flour thickened beef long enough to minimise the flour taste. Simple, single pot braise: Follow steps for the Family Pan style, but add all of the chicken stock (and some red wine if desired. Cook, reducing liquid (60-90 minutes), or until the desired texture is reached. Softened, pressure-cooked beef Follow steps for the Family Pan style, but add all of the chicken stock (and some red wine if desired. Cook in a 6L/qt pressure cooker on the low setting for 20-30 minutes, letting it depressurize slowly to avoid emulsifying the remaining liquid (as we don’t want it to be cloudy). You can cook this for as long as 30 minutes, at which point the beef becomes very soft, which is great on bread or crackers, or combined with tomato paste and milk to finish it as bolognese. Notes Using a pressure cooker results in a wetter mince. To use that wetter beef for salad or tacos, brown it in a frying pan on medium-high, reducing the remaining liquid, turning it regularly. The result is much more savoury than the other methods, though with the frying step it takes about as long as using a standard pan.\nSpecial equipment 6L pressure cooker.\n","externalUrl":null,"permalink":"/recipes/beef-base/","section":"Recipes","summary":"This is a savoury ground beef base for tacos, salads, in soups, casseroles, and sauces.\nIngredients: 4 cups of sliced mushrooms 1 onion, diced 1 shallot, diced 4 cloves of garlic, diced Salt/pepper 2 tsp Accent (optional) 1.36kg/3 lbs of ground beef (or a mix of beef/veal/pork) 250ml chicken stock Italian style, add: 1 teaspoons fresh ground nutmeg 1 bouquet garni (bay, thyme, rosemary, peppercorns)\n(You can instead use dried herbs, placed in a cheesecloth or stainless steel tea infuser) Taco style, add: 2 tablespoons ground cumin 2 tablespoons chilli powder 2 teaspoons ground chilis (like aleppo, something sweet + spicy) 1 small tin of smoked jalapenos (185g/6.55oz) Directions: There are a few ways to make this, depending on the final texture you’re looking for, and what equipment you have available. My favourite method uses a pressure cooker, which takes less than 30 minutes and results in a softer texture than you can easily get with the more traditional methods (without cooking it for most of the afternoon).\n","title":"Beef base","type":"recipes"},{"content":"This is a rich stock that uses bones leftover when buying and breaking down whole cuts.\nIngredients: 2-3kg beef bones (side cut is best, something like a knuckle or kneck is good too) 2 yellow onions (250-350g) 1 medium carrot (100g) 1 large celery rib (90g) 1 shallot 2 cloves garlic 2 tablespoons of tomato paste 2 teaspoons black peppercorns 3 bay leaves 1 teaspoon (or a few sprigs) of thyme and rosemary ~2 tablespoons Veg oil (to coat roastables) ~5L water (to cover) Directions: Roughly cut veg and toss with oil. In a 220C/450F oven, roast bones until browned, 30-60 minutes. Flip about half way through, adding the rough cut veg. Transfer to a pressure cooker, including any liquids and suc remaining on the pan. Add water and spices, and bring to a gentle simmer. Cook on high pressure for 45-100 minutes, depressurize using the slow method (for a clearer stock). Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). Reduce the stock by 50% for freezing or use within 5 days refrigerated. Notes: The reduced stock should cool into a solid and gelatinous state. I don’t bother skimming off the fat as I use it for starting soups with a bit of extra flavour. To speed up cooling, add a smaller pot filled with ice and water (or using a cooling paddle) Special equipment 6L pressure cooker.\n","externalUrl":null,"permalink":"/recipes/beef-stock/","section":"Recipes","summary":"This is a rich stock that uses bones leftover when buying and breaking down whole cuts.\nIngredients: 2-3kg beef bones (side cut is best, something like a knuckle or kneck is good too) 2 yellow onions (250-350g) 1 medium carrot (100g) 1 large celery rib (90g) 1 shallot 2 cloves garlic 2 tablespoons of tomato paste 2 teaspoons black peppercorns 3 bay leaves 1 teaspoon (or a few sprigs) of thyme and rosemary ~2 tablespoons Veg oil (to coat roastables) ~5L water (to cover) Directions: Roughly cut veg and toss with oil. In a 220C/450F oven, roast bones until browned, 30-60 minutes. Flip about half way through, adding the rough cut veg. Transfer to a pressure cooker, including any liquids and suc remaining on the pan. Add water and spices, and bring to a gentle simmer. Cook on high pressure for 45-100 minutes, depressurize using the slow method (for a clearer stock). Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). Reduce the stock by 50% for freezing or use within 5 days refrigerated. Notes: The reduced stock should cool into a solid and gelatinous state. I don’t bother skimming off the fat as I use it for starting soups with a bit of extra flavour. To speed up cooling, add a smaller pot filled with ice and water (or using a cooling paddle) Special equipment 6L pressure cooker.\n","title":"Beef stock","type":"recipes"},{"content":"A bright red, earthy hummus. Makes about three grocery-store tubs\u0026rsquo; worth.\nIngredients 200g raw beetroot, cubed (or 200g already roasted) 400g tin chickpeas, drained 3–4 cloves garlic, smashed and minced 80–100ml tahini 60ml lemon juice (about 2 lemons) 2 teaspoons sea salt or kosher salt ¼ teaspoon ground cumin ¼ teaspoon ground coriander ⅛ teaspoon freshly cracked black pepper a few ice cubes 3 tablespoons extra virgin olive oil, plus more to drizzle Method Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.\nPut the tahini, garlic, lemon juice, salt, spices, and ice cubes in a high-powered blender. Add the beets and chickpeas once they\u0026rsquo;ve cooled. Blend until completely smooth, 1–2 minutes in a Vitamix and longer in other blenders.\nTaste. Add salt and lemon until it tastes like hummus, then blend again. Blend in the olive oil last.\nTo serve In a shallow bowl with a well of olive oil on top, with pita or raw vegetables.\nNotes You can blend the beets and chickpeas hot. Hold the lid down with a towel: the steam can push the lid up and spray hot hummus. The ice cubes keep the blend cool and make it lighter and fluffier. For a quicker version without tahini, see [[Beetroot dip]]. ","externalUrl":null,"permalink":"/recipes/beetroot-and-chickpea-hummus/","section":"Recipes","summary":"A bright red, earthy hummus. Makes about three grocery-store tubs’ worth.\nIngredients 200g raw beetroot, cubed (or 200g already roasted) 400g tin chickpeas, drained 3–4 cloves garlic, smashed and minced 80–100ml tahini 60ml lemon juice (about 2 lemons) 2 teaspoons sea salt or kosher salt ¼ teaspoon ground cumin ¼ teaspoon ground coriander ⅛ teaspoon freshly cracked black pepper a few ice cubes 3 tablespoons extra virgin olive oil, plus more to drizzle Method Toss the beets in a little oil and roast at 200°C (400°F) until a knife slides through easily, about 40 minutes. While they roast, simmer the chickpeas in water until very soft, 15–20 minutes, then drain.\n","title":"Beetroot and chickpea hummus","type":"recipes"},{"content":"This is one of our cherished family recipes. It\u0026rsquo;s a light, sweet dessert, that serves well with coffee or tea.\nThis is a Rille Family Recipe! Oma Rille’s sister, Erika, used to make this cake for each family gathering and it was always a family favourite. It was almost not a Rille Family gathering without Bienenstich. I had asked my Great Auntie Erika for this recipe a few times and she replied that she thought she had already given it to me. Then one day, I received a letter from Great Auntie Erika; she had written out the recipe and on the bottom of the recipe had written, “Good Luck, Happy Baking, Enjoy. Auntie Erika. Love you. Tell me how you made out.” Auntie Erika passed away before I ever had a chance to make the recipe and let her know who delicious it was! Now I try to make Bienenstich for Rille Family gatherings or events. I’m going to write out the recipe in the format of Auntie Erika’s letter. Quick ingredient list is condensed at the bottom of the page.\nAnn Marie - I hope you can make head \u0026amp; tails out of all this - It’s easy after your first try.\nGood Luck, Happy Baking Enjoy! Auntie Erika. Love you.\nIngredients Cake 2 cups white sugar 5 Eggs 2 ½ cups flour 3 tsp baking powder 1 ¼ cup milk 3 tbsp margarine (or butter) 1 tsp vanilla Topping 10 tbsp brown sugar 4 tbsp margarine (or butter) 6 tbsp whipping cream ¾ cup medium shredded coconut ¾ cup blanched almonds Filling 1 ½ cup Whipping Cream ¼ cup Sugar 3 tbsp Instant Vanilla Pudding Method Cake Scald milk, then add margarine and vanilla. Set aside to cool. Beat sugar and eggs untill smooth. Combine with dry ingredients. Bake at 400 degrees F (200 C) for 15 minutes or golden brown. This needs a jelly roll pan. Then while the base is baking, make the topping and filling. Topping Melt sugar, margarine in a medium saucepan, then bring to a slow boil. Spread on hot cake Put under broiler for a few minutes. Watch carefully as it it browns fast. Aim for a golden hue. Cool on a rack, then put cake in the freezer for 1 - 2 hours. Take the cake out of freezer, loosen it from the pan, and take it out of the pan. Cut cake in half, and fill with cream filling. Cream Filling: Beat until firm, not too firm. Refrigerate for 10 - 15 minutes. Spread on bottom of cake; place top layer on cake. Place cake in a clean jelly pan, keep in the fridge. Notes I usually scald the milk before I make the batter because it takes a little while to cool. We use a half baking sheet; and line it with parchment paper for easier removal, It freezes well and is very good for company ","externalUrl":null,"permalink":"/recipes/bienenstich/","section":"Recipes","summary":"This is one of our cherished family recipes. It’s a light, sweet dessert, that serves well with coffee or tea.\nThis is a Rille Family Recipe! Oma Rille’s sister, Erika, used to make this cake for each family gathering and it was always a family favourite. It was almost not a Rille Family gathering without Bienenstich. I had asked my Great Auntie Erika for this recipe a few times and she replied that she thought she had already given it to me. Then one day, I received a letter from Great Auntie Erika; she had written out the recipe and on the bottom of the recipe had written, “Good Luck, Happy Baking, Enjoy. Auntie Erika. Love you. Tell me how you made out.” Auntie Erika passed away before I ever had a chance to make the recipe and let her know who delicious it was! Now I try to make Bienenstich for Rille Family gatherings or events. I’m going to write out the recipe in the format of Auntie Erika’s letter. Quick ingredient list is condensed at the bottom of the page.\n","title":"Bienenstich","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/blends/","section":"Tags","summary":"","title":"Blends","type":"tags"},{"content":"This is a rustic farmer mash, a family recipe from one of the Dutch branches of our tribe. Roughly translated, it’s farmers cabbage hodgepodge, and is a combination of potatoes, cruciferous vegetables (in our version, kale), and dairy.\nIt is commonly served with sausage, often a medium grind rookworst.\nIngredients: 2 whole rookworst 1 large tin/jar of stewed kale (from most Dutch grocers) 1 medium onion, diced 1 medium bag of Yukon Gold potatoes, cleaned, and roughly diced (enough to fill ½ - ⅔ of your largest pot) 1 cup cream or whole milk 2-4 tablespoons of butter Salt and pepper to taste 2 bay leaves (optional) 2 teaspoons of nutmeg (optional) Vinegar (to serve with) Optional: Replace up to half of the potatoes with roughly chopped and washed cauliflower\nWe call this “caulipots”, and it was a way to hide more cruciferous when the kids were younger Directions: We make Boerenkool in a single, large pot. Many online recipes break the method down to use 3-4 pots, but it’s the type of meal for us that is comforting due to how simple it is to make.\nAdd onions to a large pot (6-8L/qt) with some oil and saute. Add whole rookwurst (if using), and fry flipping a few times. Add cleaned and chopped potatoes, cover with cold water, and add the container of kale and its brine. Add 2-3 tablespoons of salt. Bring to a boil, and reduce to a simmer. Cook until potatoes are soft (they’ll be ~95C, and the rookwurst will be \u0026gt; 80C). Remove rookwurst to a large cutting board, drain water carefully, and mash with butter and cream. Season to taste. Dice sausage (once it cools a bit) and add back to mash, combining. Serve in a bowl with an ample side of nice vinegar. ","externalUrl":null,"permalink":"/recipes/boerenkool-stamppot-aka-green-potatoes-aka-boerenkool-met-worst/","section":"Recipes","summary":"This is a rustic farmer mash, a family recipe from one of the Dutch branches of our tribe. Roughly translated, it’s farmers cabbage hodgepodge, and is a combination of potatoes, cruciferous vegetables (in our version, kale), and dairy.\n","title":"Boerenkool stamppot","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/bread/","section":"Tags","summary":"","title":"Bread","type":"tags"},{"content":"This is a quick breakfast sausage. It does not require casings, unless you have the equipment and time.\nMechanic Salt runs 1–2% of the ground meat\u0026rsquo;s weight, and every other spice scales proportionally from there. See the scaling worksheet to calculate percentages automatically for a different batch size.\nIngredients 1–2 kg ground pork shoulder (80/20 or 70/30); pork belly also works Spice mix (% of meat weight) Ingredient % Per 1kg Notes Water 7.5% 75 g Cold water helps keep the mixture from emulsifying too much. Milk powder 2.0% 20 g Optional. Salt 1.6% 16 g Sugar 0.8% 7.5 g Brown sugar 0.6% 6.3 g MSG 0.5% 5 g Black pepper 0.4% 4 g Sage 0.3% 3 g Thyme 0.3% 3 g Garlic 0.3% 3 g Crush or mince finely. Coriander 0.3% 3 g Toast before grinding. Fennel 0.2% 2 g Toast before grinding. White pepper 0.1% 1.3 g Method Toast then grind the fennel and peppercorns in a mortar and pestle or spice grinder. Add the remaining spices and mash together until smooth; a few drops of cold water help.\nIn a large mixing bowl, combine the pork, spice mix, and half the water. Mash together with a pastry blender or a mixer fitted with the paddle attachment. Knead by hand 3–4 times, adding the remaining water slowly, aiming for less than 50% firm — don\u0026rsquo;t overmix, but work it more than just folding in.\nFry 1–2 tbsp of the mixture and taste for seasoning.\nRefrigerate for an hour and up to overnight.\nForm into sausage shapes or patties. For sausages, roll in parchment paper and refrigerate to set.\nBake at 200°C (400°F) for 15–25 minutes, unwrapped, until lightly browned, or pan-fry until browned and heated through. Target 68°C (155°F) internal; it will carry over to 75°C (165°F) while resting.\nNotes Many restaurants make casing-less breakfast saussage to reduce costs and reuse cuts of meat. These sausages don\u0026rsquo;t have the typical snap of a breakfast sausage, but are still quite delicious.\n","externalUrl":null,"permalink":"/recipes/breakfast-style-sausage/","section":"Recipes","summary":"This is a quick breakfast sausage. It does not require casings, unless you have the equipment and time.\nMechanic Salt runs 1–2% of the ground meat’s weight, and every other spice scales proportionally from there. See the scaling worksheet to calculate percentages automatically for a different batch size.\n","title":"Breakfast style sausage","type":"recipes"},{"content":"This is my lazier iced tea recipe. The cold brew process gets a smoother overall flavour, though takes an extra day or so to get there.\nIngredients: 2L cold tap water 6 bags Ceylon black tea (optional) 1 bag flavoured tea (peach or raspberry are my favs) 100g or ½ cup white sugar 80ml or ⅓ cup of lime, lemon juice, or a mix of both Directions: Add tea and water to a 2L glass or plastic jug and steep on the counter for 12 hours, or in the refrigerator for 24-48 hours. Remove tea bags and add sugar and citrus juice. Stir. Enjoy over ice. ","externalUrl":null,"permalink":"/recipes/bruces-cold-brewed-iced-tea/","section":"Recipes","summary":"This is my lazier iced tea recipe. The cold brew process gets a smoother overall flavour, though takes an extra day or so to get there.\nIngredients: 2L cold tap water 6 bags Ceylon black tea (optional) 1 bag flavoured tea (peach or raspberry are my favs) 100g or ½ cup white sugar 80ml or ⅓ cup of lime, lemon juice, or a mix of both Directions: Add tea and water to a 2L glass or plastic jug and steep on the counter for 12 hours, or in the refrigerator for 24-48 hours. Remove tea bags and add sugar and citrus juice. Stir. Enjoy over ice. ","title":"Bruce’s cold brewed iced tea","type":"recipes"},{"content":"Bruce uses this tea to get productive, it’s like magical, sweet, zen.\nIngredients: 6 bags high quality black tea 1 L boiled water ½ cup granulated white sugar 1 lime, juiced 1 pinch of kosher salt Directions: Add boiled water to tea bags in a large heat-safe container (I use my 2.5L Pyrex container). Steep for 4-5 minutes (but not more), then remove tea bags with a spider or slotted spoon. Add sugar and combine. Juice lime into tea. Let cool to room temperature. Add to a 2 litre jug and top off with cold water or ice. Cool in the fridge for 1 hour or more. In the summer, I like to add some peach tea when I can find it at the farmer’s market.\n","externalUrl":null,"permalink":"/recipes/bruces-iced-tea/","section":"Recipes","summary":"Bruce uses this tea to get productive, it’s like magical, sweet, zen.\nIngredients: 6 bags high quality black tea 1 L boiled water ½ cup granulated white sugar 1 lime, juiced 1 pinch of kosher salt Directions: Add boiled water to tea bags in a large heat-safe container (I use my 2.5L Pyrex container). Steep for 4-5 minutes (but not more), then remove tea bags with a spider or slotted spoon. Add sugar and combine. Juice lime into tea. Let cool to room temperature. Add to a 2 litre jug and top off with cold water or ice. Cool in the fridge for 1 hour or more. In the summer, I like to add some peach tea when I can find it at the farmer’s market.\n","title":"Bruce’s iced tea","type":"recipes"},{"content":"Fried black beans are a perfect base for nachos, quick burritos, beans and rice, and other quick food hacks.\nIngredients: large can of black beans drained 2-3 cloves of garlic (or 1 tsp of granulated garlic, or both) ½ an onion diced 1-2 jalapeños diced (seeds removed, optionally) ½ – 1 cup of chopped cilantro leaves (optional) ½ a lime juiced (and some of its zest for extra zing) Salt to taste Black pepper to taste (a few grinds) 1-2 tbsp cumin ½ tsp ground chilis (or 1 tsp cayenne) 1 tbsp olive oil Directions: Heat the olive oil in a pan on medium until the oil shimmers. Sauté the onions for 2-3 minutes until translucent, add the garlic and continue for another 2-3 minutes. Add the jalapeños and drained beans with the salt and pepper. Stir on medium/medium low until everything is heated up thoroughly (but nothing is sticking). Mash the beans about half way, adding a tsp of oil if things start to stick. Turn off the heat. Add remaining spice, cilantro, and lime juice. stir, and taste. Finish seasoning (salt, pepper, etc.) to taste. ","externalUrl":null,"permalink":"/recipes/bruces-quick-fried-black-beans/","section":"Recipes","summary":"Fried black beans are a perfect base for nachos, quick burritos, beans and rice, and other quick food hacks.\nIngredients: large can of black beans drained 2-3 cloves of garlic (or 1 tsp of granulated garlic, or both) ½ an onion diced 1-2 jalapeños diced (seeds removed, optionally) ½ – 1 cup of chopped cilantro leaves (optional) ½ a lime juiced (and some of its zest for extra zing) Salt to taste Black pepper to taste (a few grinds) 1-2 tbsp cumin ½ tsp ground chilis (or 1 tsp cayenne) 1 tbsp olive oil Directions: Heat the olive oil in a pan on medium until the oil shimmers. Sauté the onions for 2-3 minutes until translucent, add the garlic and continue for another 2-3 minutes. Add the jalapeños and drained beans with the salt and pepper. Stir on medium/medium low until everything is heated up thoroughly (but nothing is sticking). Mash the beans about half way, adding a tsp of oil if things start to stick. Turn off the heat. Add remaining spice, cilantro, and lime juice. stir, and taste. Finish seasoning (salt, pepper, etc.) to taste. ","title":"Bruce’s quick fried black beans","type":"recipes"},{"content":"These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.\nThe most important part of these recipes is the curry paste. While you can make curry paste yourself, there are many store brands that are fantastic. Most stores have a few great choices including these pastes.\nAlso note that the only difference between red and green curry with this method is (a) the paste (and chilis used), and (b) veg that tends towards sweet/reds and more savoury/greens, so both colour and flavour pairings.\nIngredients Green curry: 4 tbsp green curry paste 2 tbsp cane sugar (or similar) 2-3 cups of green veggies (broccoli stalks, peas) fresh or dried basil 1 lime (juice of) Red curry: 4 tbsp red curry paste 1/4 cup sugar (cane or similar) 2-3 cups colourful veggies (red is better, like red or yellow peppers) 1 tin of good tomatoes (break them up by hand), or crushed tomatoes Both curries: 2 cups of mirepoix (onion, celery, carrot) 2 tbsp garlic and ginger paste 2-3 roast and diced potatoes (or sweet potatoes) 1 tin of bamboo shoots 1 tin of canned mini corn cobs 1-2 cups of protein salt to taste (1 tbsp or so) 1-2 cups of stock a handful of kaffir lime leaves (pinched off of stems) Directions: The basic method is to sweat the mirepoix and coconut milk solids until the coconut solids split (fats float to the top). The solids are usually the top of the tin of coconut milk (the rest of the tin is useful for adding liquid to the curry).\nI don\u0026rsquo;t add additional seasoning (other than salt) as the curry paste provides most of the punch.\nDetails: Sweat mirepoix and aromatics. Add coconut solids and cook on high until the fat in the coconut splits. This step gets you something closer to restaurant quality Thai curries (but doesn\u0026rsquo;t really affect flavour much). Reduce heat. Add aromatics, including garlic, ginger, etc. Separately, sauté your protein. Browning it adds a nice depth and texture. Add other liquid ingredients (tomatoes, etc.) Add solids (canned cobbs, bamboo, etc.) Proteins Separately, brown your protein. A vegetarian curry works well with fried medium tofu (with salt, garlic). A non-vegetarian Thai coconut curry works well with shrimp or chicken (browned after marinating).\nBrowned potatoes/sweet potatoes are a pretty close approximation to a protein in terms of texture and flavour if you don\u0026rsquo;t want to use tofu or similar.\nVariations Extras You can include any of the following if you want:\nRoasted squash Roasted potatoes Fried brocolli stalks (green curry) Frozen peas (green curry) Frozen or canned corn (green curry) Extra seasoning 1-2 tbsp fish sauce (or vegetarian equivalent) Fish sauce is traditional and adds a bunch of depth, but you can simulate it with any standard vegetarian fish sauce recipe.\nVegetarian fish sauce The goal is a dense, savoury sauce. Soy + mushrooms can be enough, but the following is a bit closer:\nWakame Dark Soy Garlic Miso Water Even miso on its own is a good savoury base.\nVegetarian depth add mushrooms to the mirepoix and brown a bit add dried mushrooms soaked in water (and diced) Notes Mirepoix isnt authentic or needed, using stock is more typical.\n","externalUrl":null,"permalink":"/recipes/bruces-thai-redgreen-curry/","section":"Recipes","summary":"These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.\n","title":"Bruce’s Thai red/green curry","type":"recipes"},{"content":"This is a sweet, barbecued Korean beef dish that is typically made with boneless short rib or rib eye. It can also be made with ground beef or pork for a faster weeknight meal.\nBase: 1000g thinly sliced ribeye, shortrib, or ground beef/pork blend 500g thinly sliced mushroom 200g grated carrot Marinade / sauce: ½ - 1 puréed onion ¾ cup puréed pear 4-6 cloves puréed garlic 1 tablespoon puréed ginger 2 tablespoons sesame oil 1 tablespoon sesame seeds (toasted) 4 tablespoon soy sauce 1 tablespoon gochugaru 2 tablespoons brown sugar (or equivalent) Salt \u0026amp; Pepper (to taste) MSG Garnish: Chopped green onion More toasted sesame seeds Method Cook like taco beef.\n","externalUrl":null,"permalink":"/recipes/bulgogi-beef/","section":"Recipes","summary":"This is a sweet, barbecued Korean beef dish that is typically made with boneless short rib or rib eye. It can also be made with ground beef or pork for a faster weeknight meal.\n","title":"Bulgogi beef","type":"recipes"},{"content":"Ingredient costs and menu pricing from a home burger night, 2022.\nIngredient costs Ingredient Package price Unit Portion Cost/portion Beef $10.12/kg kg 120g $1.21 Buns $7.34/doz doz 1 $0.61 Pickles $15.99/4L 4L 5g $0.08 Cheese $99/case slice 1 $0.15 Onion $0.016/g g 5g $0.08 Ketchup $0.004/ml ml 6ml $0.02 Mustard $0.003/ml ml 3.5ml $0.01 Lettuce $0.002/g g 5g $0.01 Tomato $0.008/g g 15g $0.12 Bacon $2.05/kg kg 50g $0.10 Chicken $18.49/kg kg 130g $2.40 Potato $0.002/g g 175g $0.37 Cheese curds $0.020/g g 50g $0.98 Gravy $0.001/g g 50g $0.06 Menu pricing (single burger) Item Food cost @ 20% margin Retail target Actual price True margin Deluxe $2.14 $10.70 — $8 27% Cheese $2.30 $11.48 — $9 26% Cheese + Bacon $2.40 $11.99 — $10 24% Chicken $3.33 $16.65 — $15 22% Fries $0.37 $1.84 — $5 7% Poutine $1.41 $7.06 — $10 14% ","externalUrl":null,"permalink":"/reference/burger-night-2022/","section":"Reference","summary":"Ingredient costs and menu pricing from a home burger night, 2022.\nIngredient costs Ingredient Package price Unit Portion Cost/portion Beef $10.12/kg kg 120g $1.21 Buns $7.34/doz doz 1 $0.61 Pickles $15.99/4L 4L 5g $0.08 Cheese $99/case slice 1 $0.15 Onion $0.016/g g 5g $0.08 Ketchup $0.004/ml ml 6ml $0.02 Mustard $0.003/ml ml 3.5ml $0.01 Lettuce $0.002/g g 5g $0.01 Tomato $0.008/g g 15g $0.12 Bacon $2.05/kg kg 50g $0.10 Chicken $18.49/kg kg 130g $2.40 Potato $0.002/g g 175g $0.37 Cheese curds $0.020/g g 50g $0.98 Gravy $0.001/g g 50g $0.06 Menu pricing (single burger) Item Food cost @ 20% margin Retail target Actual price True margin Deluxe $2.14 $10.70 — $8 27% Cheese $2.30 $11.48 — $9 26% Cheese + Bacon $2.40 $11.99 — $10 24% Chicken $3.33 $16.65 — $15 22% Fries $0.37 $1.84 — $5 7% Poutine $1.41 $7.06 — $10 14% ","title":"Burger night costing (2022)","type":"reference"},{"content":"","externalUrl":null,"permalink":"/tags/burgers/","section":"Tags","summary":"","title":"Burgers","type":"tags"},{"content":"This is a sweet and tasty treat, a cherished family recipe from the 1950s.\nGrandma Rempel (Ann’s Mom) always used to make Butter Tarts and Coconut Jam Tarts and this was her recipe. Back in the day, the tart was homemade, but as convenience became more convenient, the tarts went to the store bought type.\nIngredients Crust/Pastry: 1 cup Flour ½ cup Shortening 1 tsp Baking Powder Filling 2 Eggs 1 cup Brown Sugar 1 cup Raisins 2 tbsp Butter, melted 1 tsp Vanilla Directions: If making the crust/pastry from scratch, sift together the Flour and Baking Soda. Cut in the Shortening. Pour ingredients onto a floured surface and mix/knead until combined. Roll out dough and use a circle cookie cutter and place circle dough into a muffin tin. Or use the premade store bought frozen tart shells. Place shells onto a baking sheet. Preheat the oven to 400 degrees F (200 C). Beat the Eggs in a mixing bowl. Stir in Sugar and Vanilla. Fold in the Raisins and Butter. Spoon the mixture into the tart shells; only fill ¾ full. Bake for 12 to 15 minutes. Cool on a cooling rack and store in the refrigerator. ","externalUrl":null,"permalink":"/recipes/butter-tarts/","section":"Recipes","summary":"This is a sweet and tasty treat, a cherished family recipe from the 1950s.\nGrandma Rempel (Ann’s Mom) always used to make Butter Tarts and Coconut Jam Tarts and this was her recipe. Back in the day, the tart was homemade, but as convenience became more convenient, the tarts went to the store bought type.\n","title":"Butter tarts","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/camping/","section":"Tags","summary":"","title":"Camping","type":"tags"},{"content":"The chili I grew up with is not the chili of the south. It’s a beany, tomato vegetable stew with a hint of beef.\nMain ingredients: 800ml (1 larger can) of kidney beans 400ml (1 smaller can) of black beans 400ml (1 smaller can) of a white bean 800ml (1 large can) of San Marzano tomatoes 400ml (1 smaller can) of crushed tomato 1 tbsp tomato paste (I use the toothpaste tubes of paste) 2 cups of roasted (or fried) corn kernels, or diced carrot 4 stalks of celery (sliced) 1-2 onions (diced) 1 shallot (diced) 4 cloves of garlic (crushed) 4 cloves of garlic (roasted) 2-3 tsp Olive oil 1-2 cups of homemade soup stock (veg if you’re aiming at a vegetarian version) 4-6 cups of chopped mushrooms (makes 1-2 cups once cooked down) 1 cup of dried shiitakes 1 lime 1 handful of cilantro or parsley (or both), finely chopped Spice mix: (Spice to taste)\n2-3 tbsp whole cumin seeds (toasted and crushed in a mortar and pestle) 2-3 tbsp of nice chili powder 3 tsp ancho (or similar) ground chilis Salt/pepper Directions: In the bottom of a large-ish pot add olive oil and chopped mushrooms and cook on medium until they release their water, then continue cooking until the water evaporates. If using hamburger or TVP, add to watery mushrooms. If you’re using TVP (textured vegetable protein) or hamburger, add it with the mushrooms. This will extend the cooking time, but be patient and you’ll get a nice brown savoury base. Add onions and continue cooking until softened and translucent. Add shallots, garlic, celery, carrots, and tomato paste and saute until softened. Ideally food will start sticking to the pot in here somewhere. Let the food brown (but not burn) and add your stock to deglaze the tasty brown bits. Add spice mix. Add beans. Add other ingredients. Taste / make minor adjustments. Balance flavours: Salt and pepper to taste Add lime juice to balance Notes This recipe easily becomes vegetarian by just skipping the beef, but here I’ll outline how to make it even more savoury by adding layers of mushrooms. If you want a beefy version, just include some minced or ground beast in one of the mushroom stages.\nYou can replace all of the beans with any beans you like, but these are what I usually use. You can also cook your beans from dry, just follow the directions on the package.\nVariations More authentic spice mix Use instead of dried spices, with better depth of flavour. Blend together:\n2-3 tbsp toasted whole cumin seeds (toasted and crushed in a mortar and pestle) ½ stalk of roasted cinnamon Dried guajillo and ancho chiles (rehydrated with boiling water, include water) Roasted diced tomatoes 2 - 3 cloves of garlic Chipotles in adobo sauce Salt/pepper ","externalUrl":null,"permalink":"/recipes/canadian-chili/","section":"Recipes","summary":"The chili I grew up with is not the chili of the south. It’s a beany, tomato vegetable stew with a hint of beef.\nMain ingredients: 800ml (1 larger can) of kidney beans 400ml (1 smaller can) of black beans 400ml (1 smaller can) of a white bean 800ml (1 large can) of San Marzano tomatoes 400ml (1 smaller can) of crushed tomato 1 tbsp tomato paste (I use the toothpaste tubes of paste) 2 cups of roasted (or fried) corn kernels, or diced carrot 4 stalks of celery (sliced) 1-2 onions (diced) 1 shallot (diced) 4 cloves of garlic (crushed) 4 cloves of garlic (roasted) 2-3 tsp Olive oil 1-2 cups of homemade soup stock (veg if you’re aiming at a vegetarian version) 4-6 cups of chopped mushrooms (makes 1-2 cups once cooked down) 1 cup of dried shiitakes 1 lime 1 handful of cilantro or parsley (or both), finely chopped Spice mix: (Spice to taste)\n","title":"Canadian chili","type":"recipes"},{"content":"I had attended a Roller Derby event that had a potluck and someone brought candied cranberries. They were surprisingly really good: tart and sweet, look like they are frosted in snow, and make a cool popping sound when you bite into them just right! Great for on a charcuterie board, a dessert topping, or just in a dish to add colour to a table or buffet. A teammate, Lashes, found the recipe on Instagram (@ourbestbites) and forwarded it to me, as we both enjoyed them at the event.\nIngredients 1 bag Fresh Cranberries (12oz bag) Granulated Sugar Water Method: Wash the cranberries and pick through them to remove any damaged or squishy ones. Make a simple syrup with sugar and water: combine equal amount sugar and water in a saucepan and bring to a boil, stirring until the sugar has dissolved. Once the simple syrup has cooled to room temperature, pour it over the berries and let them sit in the fridge overnight. This helps the sugar syrup thicken a bit and the sugar to stick better. If you are in a time crunch, you can move onto the next step, but they will be slightly more tart. Use a slotted spoon to remove the berries from the syrup and set them on a cooling rack (make sure the rack is sitting over foil so the sugary syrup can drip off). Once they have dried for 45 minutes to an hour, they should have just a thin coating of tacky syrup. Roll the berries in sugar. The best combination is regular granulated sugar and also a coarse, larger grain sugar. Roll first in the coarse sugar and then in regular sugar to fill in the gaps. Spread the berries out on a baking sheet and let dry completely (a couple hours or overnight). The result: incredible little sparkly berries. The outsides are crisp and then they burst in your mouth with a crunchy sugary exterior that balances out the tart berries. These are best served the same day. If you need to store them, leave them at room temperature uncovered. But if it’s a humid environment, then you may want to put them in an airtight container.\nIf the cranberries look wet at all when you go to serve them after storing, give them a quick roll in sugar before serving.\n","externalUrl":null,"permalink":"/recipes/candied-cranberries-sugared-cranberries/","section":"Recipes","summary":"I had attended a Roller Derby event that had a potluck and someone brought candied cranberries. They were surprisingly really good: tart and sweet, look like they are frosted in snow, and make a cool popping sound when you bite into them just right! Great for on a charcuterie board, a dessert topping, or just in a dish to add colour to a table or buffet. A teammate, Lashes, found the recipe on Instagram (@ourbestbites) and forwarded it to me, as we both enjoyed them at the event.\n","title":"Candied cranberries (sugared cranberries)","type":"recipes"},{"content":"A sweet little treat! It’s a great snack to put out for a get-together or as a pre-treat.\nIngredients: ½ cup Sugar ½ tsp Cinnamon ½ tsp Salt 1 Egg White 2 tsp cold Water 5 cups Pecans, whole Directions: Preheat the oven to 225 degrees F (110 C). Mix together the Sugar, Cinnamon, and Salt; ensure it is mixed well. Separately in a large bowl, whip together the Egg White with the cold Water until frothy. Add the Pecans to the egg white mixture and coat. Sprinkle the sugar/cinnamon mixture over the coated pecans. Evenly spread the coated Pecans onto a large baking sheet. Bake for 1 hour; turning the Pecans every 15 minutes. ","externalUrl":null,"permalink":"/recipes/candied-pecans/","section":"Recipes","summary":"A sweet little treat! It’s a great snack to put out for a get-together or as a pre-treat.\nIngredients: ½ cup Sugar ½ tsp Cinnamon ½ tsp Salt 1 Egg White 2 tsp cold Water 5 cups Pecans, whole Directions: Preheat the oven to 225 degrees F (110 C). Mix together the Sugar, Cinnamon, and Salt; ensure it is mixed well. Separately in a large bowl, whip together the Egg White with the cold Water until frothy. Add the Pecans to the egg white mixture and coat. Sprinkle the sugar/cinnamon mixture over the coated pecans. Evenly spread the coated Pecans onto a large baking sheet. Bake for 1 hour; turning the Pecans every 15 minutes. ","title":"Candied pecans","type":"recipes"},{"content":"Every now and then, I crave Cheddar Herb Biscuits and have tried a few recipes and this is the best so far. Ingredients: 3 cups All-Purpose Flour 4 tsp Baking Powder 2 tbsp Sugar ¾ tsp Cream of Tartar ½ tsp Salt ¾ cup Butter, cold cut into cubes 1 large Egg 1 cup Buttermilk 2 cups Sharp Cheddar Cheese, shredded (Old White Cheddar + Old Cheddar was a great combo) ¼ - ½ cup Fresh Herbs (any combo: Parsley + Chives if my favorite but can also include thyme, sage, rosemary. Or freeze dried herbs will work if you have them on hand) ½ tsp Granulated Garlic, optional Directions: Preheat the oven to 232 degrees C (450 degrees F). `wertyIn a medium bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt. Set aside. In a separate bowl, whisk together the egg and milk. Using a fork or pastry blender (cutter), cut the cubed cold butter into the flour mixture until the butter is about the size of small peas. Mix the egg mixture, along with the cheese and herbs into the flour mixture using a wooden spoon until it comes together to form a loose ball (you may need to use your hands for the last few moments but handle it as little as possible. Form balls with your hands and loosely pack into a biscuit shape (once again handling as little as possible) or on a clean, floured work surface, place the dough ball and use a rolling pin. Roll out the dough and cut using a biscuit cutter or anything with a round shape. Place the formed or cut biscuits on to a baking sheet lined with parchment paper. Bake for 10 - 15 minutes, until the tops of the biscuits are golden brown. ","externalUrl":null,"permalink":"/recipes/cheddar-herb-biscuits-or-savoury-scones/","section":"Recipes","summary":"Every now and then, I crave Cheddar Herb Biscuits and have tried a few recipes and this is the best so far. Ingredients: 3 cups All-Purpose Flour 4 tsp Baking Powder 2 tbsp Sugar ¾ tsp Cream of Tartar ½ tsp Salt ¾ cup Butter, cold cut into cubes 1 large Egg 1 cup Buttermilk 2 cups Sharp Cheddar Cheese, shredded (Old White Cheddar + Old Cheddar was a great combo) ¼ - ½ cup Fresh Herbs (any combo: Parsley + Chives if my favorite but can also include thyme, sage, rosemary. Or freeze dried herbs will work if you have them on hand) ½ tsp Granulated Garlic, optional Directions: Preheat the oven to 232 degrees C (450 degrees F). `wertyIn a medium bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt. Set aside. In a separate bowl, whisk together the egg and milk. Using a fork or pastry blender (cutter), cut the cubed cold butter into the flour mixture until the butter is about the size of small peas. Mix the egg mixture, along with the cheese and herbs into the flour mixture using a wooden spoon until it comes together to form a loose ball (you may need to use your hands for the last few moments but handle it as little as possible. Form balls with your hands and loosely pack into a biscuit shape (once again handling as little as possible) or on a clean, floured work surface, place the dough ball and use a rolling pin. Roll out the dough and cut using a biscuit cutter or anything with a round shape. Place the formed or cut biscuits on to a baking sheet lined with parchment paper. Bake for 10 - 15 minutes, until the tops of the biscuits are golden brown. ","title":"Cheddar herb biscuits (or savoury scones)","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/cheese-sauce/","section":"Tags","summary":"","title":"Cheese-Sauce","type":"tags"},{"content":"Based on a recipe from Fooooood Wishes Dot Com . If you didn’t sing that in your head, go find John’s videos on YouTube and watch them until you do.\nEven on your first try, these buns are better than what you can find in most markets, mostly because they’re fresh and you have to work for them.\nIngredients: 2 ½ tsp t(or 1 package) of active, dry yeast 450g (1lb, approx 3 ½ cups) of all purpose flour 250g (1 cup) warm (40C/101F) water 1 large egg 3 tbsp melted butter 3 tbsp white sugar 1 ¼ tsp salt 1 tsp olive oil (non-EVDO) Egg wash/toppings: 1 egg, beaten 1 tbsp milk 1-2 tsp sesame seeds Directions: This is a very standard dough procedure.\nAdd yeast, ½ cup of flour, and warm water to the bowl of a stand mixer. Whisk until smooth. Let stand for 10-15 minutes, or until foamy. Add 1 egg, melted butter, sugar, and salt to the bowl, and whisk until smooth again. Switch to dough hook and slowly combine flour (about 3 cups), until the dough forms a ball. Knead until the dough is cohesive and somewhat sticky (but not too sticky), or about 5 minutes. Sticky is better than dry here. Transfer dough to a lightly floured work surface and form into a smooth, rough shape. There are many ways to do this, but I prefer to use a bench scraper and pull the dough over itself a number of times, and then invert and use the bench scraper to help form into a smooth-topped and very taught, round ball. Place the dough ball in a greased container, cover, and let rise. If possible, try to rise in a 24C (75F) warming tray, slightly warmed oven, or in a warm spot in your kitchen and let rise until doubled in size. Ideally this takes 1-2 hours. The rise time is based on the viability of the yeast, temperature, etc. Remove dough from the bowl, flatten into a rectangle, and split into 8 equal pieces (about 100g each). Form into small balls, folding dough on itself initially, and then forming into taught balls on the counter with your hands or bench scraper. Add balls to a sheet pan (with parchment or a baking pad), and flatten slightly. Let dough balls rise (45m - 1h) until doubled. Preheat the oven to 190C / 375F. Make egg wash (egg, milk, salt, whisked together), and lightly brush buns. Top with sesame seeds. Bake for 15-18 minutes, or until lightly browned. Let cool completely, and slice with a serrated knife. Notes: Half milk Add soft butter at end Replace half or all with Diastatic Malt Powder (malted barley) ","externalUrl":null,"permalink":"/recipes/chef-johns-hamburger-buns/","section":"Recipes","summary":"Based on a recipe from Fooooood Wishes Dot Com . If you didn’t sing that in your head, go find John’s videos on YouTube and watch them until you do.\n","title":"Chef John’s hamburger buns","type":"recipes"},{"content":"This is a rich chicken or turkey stock that uses bones leftover from breaking down whole birds. Great for soup, sauces, and consummé.\nIngredients Spines/ribcages/wingtips from 3 whole chickens 2 large carrots 2 onions 1 shallot (optional, sub with onion/garlic) 3 cloves garlic 2 teaspoons black peppercorns 3 bay leaves 1 teaspoon (or a few sprigs) of thyme or rosemary ~2 tablespoons Veg oil ~5L water Optional add-ins 1 knob ginger (diced) Bouquet garni, fennel, etc. Directions Thinly (our roughly) slice veg and toss with thawed bones and oil into one or more roasting trays. Denser vegetables can be sliced on a mandoline and the softer ones by hand. In a 220C/450F oven, roast veg until a deep brown (but not too burnt), 30-45 minutes. Flip about half way through. Transfer to a pressure cooker, add water and spices, and bring to a gentle simmer. Cook on high pressure for 35-45 minutes and depressurize using the slow method (for a clearer stock). Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). Reduce the stock by 50% for freezing or use within 5 days refrigerated. Notes The reduced stock should cool into a solid and gelatinous state. I don’t bother skimming off the fat as I use it for starting soups with a bit of extra flavour.\nSpecial equipment 6L pressure cooker.\n","externalUrl":null,"permalink":"/recipes/chicken-or-turkey-stock/","section":"Recipes","summary":"This is a rich chicken or turkey stock that uses bones leftover from breaking down whole birds. Great for soup, sauces, and consummé.\nIngredients Spines/ribcages/wingtips from 3 whole chickens 2 large carrots 2 onions 1 shallot (optional, sub with onion/garlic) 3 cloves garlic 2 teaspoons black peppercorns 3 bay leaves 1 teaspoon (or a few sprigs) of thyme or rosemary ~2 tablespoons Veg oil ~5L water Optional add-ins 1 knob ginger (diced) Bouquet garni, fennel, etc. Directions Thinly (our roughly) slice veg and toss with thawed bones and oil into one or more roasting trays. Denser vegetables can be sliced on a mandoline and the softer ones by hand. In a 220C/450F oven, roast veg until a deep brown (but not too burnt), 30-45 minutes. Flip about half way through. Transfer to a pressure cooker, add water and spices, and bring to a gentle simmer. Cook on high pressure for 35-45 minutes and depressurize using the slow method (for a clearer stock). Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). Reduce the stock by 50% for freezing or use within 5 days refrigerated. Notes The reduced stock should cool into a solid and gelatinous state. I don’t bother skimming off the fat as I use it for starting soups with a bit of extra flavour.\n","title":"Chicken or turkey stock","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/chili/","section":"Tags","summary":"","title":"Chili","type":"tags"},{"content":"Cost breakdown for a large batch of chili. Total yield: 9.5L, 38 portions at 250ml each.\nIngredient costs Item Qty Unit cost Total Beef (stew) 1 $14.48 $14.48 Pork (stew) 1 $9.51 $9.51 Sausage 1 $5.00 $5.00 Kidney beans 1 $4.19 $4.19 Black beans 2 $2.49 $4.98 White beans 1 $2.49 $2.49 Canned corn 2 $1.69 $3.38 Diced tomato 2 $0.99 $1.98 Crushed tomato 1 $0.99 $0.99 Peppers 1 $2.26 $2.26 Jalapeño 1 $1.32 $1.32 Canned/roasted peppers 0.5 $1.44 $0.72 Carrots 0.25 $2.49 $0.62 Lime 1 $0.69 $0.69 Tomato sauce 0.25 $1.99 $0.50 Spices 1 $3.00 $3.00 Food cost total $56.11 Loaded costs (includes labour and kitchen) Item Hours Rate Cost Labour 2.5h $16/h $40.00 Kitchen overhead 4h $20/h $80.00 Total loaded $176.11 Per-portion summary Cost Food cost per portion $1.48 Loaded cost per portion $4.63 Potential cost reductions Change Current Reduced Dry beans (vs canned) — saves ~$11.66, adds cooking time Butcher own meat — saves ~$7.24/h Use pressure cooker $60 one-time reduces time/energy Total with improvements $176.11 ~$92.87 loaded ($2.44/portion) ","externalUrl":null,"permalink":"/reference/chili-costing-2022/","section":"Reference","summary":"Cost breakdown for a large batch of chili. Total yield: 9.5L, 38 portions at 250ml each.\nIngredient costs Item Qty Unit cost Total Beef (stew) 1 $14.48 $14.48 Pork (stew) 1 $9.51 $9.51 Sausage 1 $5.00 $5.00 Kidney beans 1 $4.19 $4.19 Black beans 2 $2.49 $4.98 White beans 1 $2.49 $2.49 Canned corn 2 $1.69 $3.38 Diced tomato 2 $0.99 $1.98 Crushed tomato 1 $0.99 $0.99 Peppers 1 $2.26 $2.26 Jalapeño 1 $1.32 $1.32 Canned/roasted peppers 0.5 $1.44 $0.72 Carrots 0.25 $2.49 $0.62 Lime 1 $0.69 $0.69 Tomato sauce 0.25 $1.99 $0.50 Spices 1 $3.00 $3.00 Food cost total $56.11 Loaded costs (includes labour and kitchen) Item Hours Rate Cost Labour 2.5h $16/h $40.00 Kitchen overhead 4h $20/h $80.00 Total loaded $176.11 Per-portion summary Cost Food cost per portion $1.48 Loaded cost per portion $4.63 Potential cost reductions Change Current Reduced Dry beans (vs canned) — saves ~$11.66, adds cooking time Butcher own meat — saves ~$7.24/h Use pressure cooker $60 one-time reduces time/energy Total with improvements $176.11 ~$92.87 loaded ($2.44/portion) ","title":"Chili costing analysis (2022)","type":"reference"},{"content":"Ever want a quick snack and have a stocked pantry? This single cookie recipe can serve 2 modestly, or 1 decedantly. Based on a recipe from the Savy Cookbook with some tuning for our pantry.\nIngredients: 1 tablespoon nut butter 1 ½ teaspoons honey, maple syrup, or golden syrup 1 ½ tablespoons ground almonds (or other flour) Pinch of baking soda Pinch of salt Splash vanilla extract 1-2 squares of dark chocolate (or chips) Method: Preheat oven to 175C/350F. Combine ingredients and place in an oiled ramekin. Bake for 6-8 minutes, or until brown. ","externalUrl":null,"permalink":"/recipes/chocolate-chip-cookie-for-one/","section":"Recipes","summary":"Ever want a quick snack and have a stocked pantry? This single cookie recipe can serve 2 modestly, or 1 decedantly. Based on a recipe from the Savy Cookbook with some tuning for our pantry.\n","title":"Chocolate chip cookie for one","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/christmas/","section":"Tags","summary":"","title":"Christmas","type":"tags"},{"content":"There are a few ways to make pizza sauce, depending on how lazy you are. One of our favourite sauces is cooked down from good tomatoes for a moderate amount of time, and my fastest sauce comes from a tin of crushed tomatoes or sauce (thickened with paste). For pizza sauce, better tomatoes make a difference, as cheaper ones are less sweet and flavourful.\nIngredients: 1 (820ml/28oz) tin of San Marzano tomatoes 1-2 tbsp of tomato paste (to add some punch + thicken things up faster) 2-3 cloves of garlic, finely minced 1 small yellow onion (and/or shallot) 1-2 tsp of dried oregano 1 tsp granulated garlic Salt and pepper to taste 1-2 tsp balsamic vinegar (or red wine) to taste Olive oil (Bonus) 1-2 tbsp unsalted butter Alternative ingredients: 1 jar (or medium tin) of crushed tomatoes or\n1 jar (or tin) of tomato sauce and 1 tbsp of tomato paste 1-2 tbsp balsamic vinegar, honey, or sugar (depending on how bland your tomatoes are) I don’t add chilis or paprika anymore, leaving these spices for toppings instead. Paprika, especially smoked paprika can make a sauce taste heavy (muddling the fine and sweet notes of the tomatoes).\nDirections: Dice onions, garlic, and shallot and set aside. Optional: crush tomatoes by hand or with a pastry cutter (or with a hand blender). Even more optionally, process the tomatoes in a food mill or by forcing through a fine mesh strainer with a spatula. Sweat the onion, garlic, and herbs in 2-3 tbsp of olive oil until aromatic (but not browned) for something like 2-3 minutes. Reduce heat and add tomatoes and oregano. Salt and pepper to taste. I always do this 2-3 times (tasting between), so that I don’t oversalt. Simmer at the lowest heat that will just barely bubble for 20-30 minutes. You can go longer, but not much shorter than 20 minutes. Tinned tomatoes mellow out nicely only after some simmering (otherwise can taste a bit “tinny” or harsh). Notes If you find the sauce tastes a bit bitter:\nFilter it through a fine mesh strainer (removing seeds), Add some balsamic, honey, or sugar (or some of all 3) Add a bit more salt ","externalUrl":null,"permalink":"/recipes/classic-pizza-sauce/","section":"Recipes","summary":"There are a few ways to make pizza sauce, depending on how lazy you are. One of our favourite sauces is cooked down from good tomatoes for a moderate amount of time, and my fastest sauce comes from a tin of crushed tomatoes or sauce (thickened with paste). For pizza sauce, better tomatoes make a difference, as cheaper ones are less sweet and flavourful.\n","title":"Classic pizza sauce","type":"recipes"},{"content":"This is a family recipe from the 1950s.\nGrandma Rempel (Ann’s Mom) always used to make Butter Tarts and Coconut Jam Tarts and this was her recipe. Back in the day, the tart was homemade, but as convenience became more convenient, the tarts went to the store bought type.\nIngredients: 2 Eggs 1/2 cup Sugar ½ cup Butter, softened 1 tsp Vanilla 1 cup Coconut, shredded ¼ cup Raspberry Jam Crust/Pastry: 1 cup Flour ½ cup Shortening 1 tsp Baking Powder Directions: Recipe makes 12 Tarts.\nIf making the crust/pastry from scratch, sift together the Flour and Baking Soda. Cut in the Shortening. Pour ingredients onto a floured surface and mix/knead until combined. Roll out dough and use a circle cookie cutter and place circle dough into a muffin tin. Or use the premade store bought frozen tart shells. Place shells onto a baking sheet. Preheat the oven to 350 degrees F (175 C). Cream together Butter and Sugar. Beat in the Eggs on at a time until smooth. Stir in Coconut and Vanilla. Spoon ½ tsp of the Raspberry Jam into the bottom of the tart shell. Then spoon the coconut mixture over the jam; only fill ¾ full. Bake for 15 to 20 minutes, or until golden brown. Cool on a cooling rack and store in the refrigerator. ","externalUrl":null,"permalink":"/recipes/coconut-jam-tarts/","section":"Recipes","summary":"This is a family recipe from the 1950s.\nGrandma Rempel (Ann’s Mom) always used to make Butter Tarts and Coconut Jam Tarts and this was her recipe. Back in the day, the tart was homemade, but as convenience became more convenient, the tarts went to the store bought type.\n","title":"Coconut jam tarts","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/condiments/","section":"Tags","summary":"","title":"Condiments","type":"tags"},{"content":"We were at the Rempel’s for dinner and Grandma made this delicious corn salsa that I could not get enough of.\nIngredients: 5 cups Corn (preferred cut from cob; approximately 4 large ears or can use frozen corn) 2 tbsp Butter 2 cloves Garlic, minced ½ tsp each Salt and Pepper ¼ cup Mayonnaise ¼ cup Sour Cream ½ cup Parmesan Cheese, finely grated 1 tbsp Jalapeño, deseeded and finely chopped ½ cup Cilantro (or Coriander), roughly chopped 1 cup Green Onion, finely sliced (~2 stems) ½ a Red Onion, finely chopped 2 - 3 tbsp Lime Juice Paprika if you’d like a little bit of that Smokey flavor Garnishes: 2 oz Cotija (Mexican Cheese) or Feta or Parmesan Jalapeño Slices, cilantro leaves, lime wedges Directions: Cut the corn off the cob. If using frozen, do not thaw. Melt the butter in a large skillet over high heat. Add the garlic and stir and stir for 10 seconds. Add the corn and cook for 5 minutes, stirring every now and then, until you get lovely brown bits and the corn is cooked and sweet. Do not stir constantly as it’s harder to brown. Add the salt and pepper halfway through cooking the corn. Transfer the corn into a large bowl. Add the mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine; the heat will “melt” the dressing. Add the cilantro, red onion, green onion, and jalapeño. Toss again. Transfer to a serving bowl and garnish before serving with your chosen accompaniments. Best served warm or at room temperature. Notes Canned corn can work for this recipe but since it’s so wet, it does not brown very well, so drain it and let it dry out in the fridge overnight.\nAlso, parsley can be swapped out for the cilantro for those that can not stand the flavor of cilantro.\nYou can go light on the dressing; this recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing.\n","externalUrl":null,"permalink":"/recipes/corn-salsa/","section":"Recipes","summary":"We were at the Rempel’s for dinner and Grandma made this delicious corn salsa that I could not get enough of.\nIngredients: 5 cups Corn (preferred cut from cob; approximately 4 large ears or can use frozen corn) 2 tbsp Butter 2 cloves Garlic, minced ½ tsp each Salt and Pepper ¼ cup Mayonnaise ¼ cup Sour Cream ½ cup Parmesan Cheese, finely grated 1 tbsp Jalapeño, deseeded and finely chopped ½ cup Cilantro (or Coriander), roughly chopped 1 cup Green Onion, finely sliced (~2 stems) ½ a Red Onion, finely chopped 2 - 3 tbsp Lime Juice Paprika if you’d like a little bit of that Smokey flavor Garnishes: 2 oz Cotija (Mexican Cheese) or Feta or Parmesan Jalapeño Slices, cilantro leaves, lime wedges Directions: Cut the corn off the cob. If using frozen, do not thaw. Melt the butter in a large skillet over high heat. Add the garlic and stir and stir for 10 seconds. Add the corn and cook for 5 minutes, stirring every now and then, until you get lovely brown bits and the corn is cooked and sweet. Do not stir constantly as it’s harder to brown. Add the salt and pepper halfway through cooking the corn. Transfer the corn into a large bowl. Add the mayonnaise, sour cream, lime juice, and parmesan. Toss well to combine; the heat will “melt” the dressing. Add the cilantro, red onion, green onion, and jalapeño. Toss again. Transfer to a serving bowl and garnish before serving with your chosen accompaniments. Best served warm or at room temperature. Notes Canned corn can work for this recipe but since it’s so wet, it does not brown very well, so drain it and let it dry out in the fridge overnight.\n","title":"Corn salsa","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/costing/","section":"Tags","summary":"","title":"Costing","type":"tags"},{"content":"We had half a kilo of baby red peppers left over after a social event, so I tried a simple roasted red pepper soup. This is roughly based on Chef John’s take, but with the ingredients that I tend to have on hand.\nIngredients 650g red peppers 250g onion 100g carrots 4 cloves garlic ~20ml light olive oil (or neutral oil) 50g crimini mushrooms 20ml tomato paste 100ml white wine or sherry 750ml stock (veg or chicken) 250ml coconut cream (top part of tin) Salt, pepper, and spices to taste Method Rough dice the peppers, carrots, onion, and garlic. Toss in the oil and roast at 220°C (425°F) for 20-30 minutes.\nChop and fry the mushrooms until golden brown. Add whole spices, if using. Add tomato paste and fry until it starts to stick. Deglaze with the wine, scraping up any brown bits in the pan.\nAdd the stock and roasted vegetables. Simmer until heated through.\nBlend thoroughly and, optionally, pour through a fine mesh strainer, using a ladle to help it through.\nAdd the coconut cream solids and season to taste. Reserve the remaining coconut milk for thinning the soup if needed.\nThe finished soup should coat the back of a spoon.\nNotes If you find the soup tasting flat, add some wine, lemon, or lime juice and salt (adding and tasting in steps). If the garlic isn’t punching through, cheat by adding some granulated garlic. This recipe works well with Thai (red curry), Indian (masala), or French (herbal) seasonings, and may also work well towards Creole or southwestern spices. ","externalUrl":null,"permalink":"/recipes/creamy-roasted-red-pepper-soup/","section":"Recipes","summary":"We had half a kilo of baby red peppers left over after a social event, so I tried a simple roasted red pepper soup. This is roughly based on Chef John’s take, but with the ingredients that I tend to have on hand.\n","title":"Creamy roasted red pepper soup","type":"recipes"},{"content":"We had a craving for crème brûlée on day, and not having anywhere to go to have it we decided to make it at home.\nIngredients 2 ¼ cups (560 ml) 35% cream 1 vanilla bean or 1 tsp pure vanilla extract 5 egg yolks ¼ cup (60 ml) sugar ¼ cup (60 ml) additional sugar Directions Preheat the oven to 170 ºC (325 ºF). In a saucepan, heat the cream for 5 minutes with the vanilla bean cut in half, without boiling, just to infuse the vanilla. Scrape out the vanilla seeds and combine with the milk. If you are not using a vanilla bean, simply add the vanilla extract to the hot cream. In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (¾ cup) crème brûlée dishes or ramekins. Bake in a water bath. To do this, place the custard dishes in a baking dish. Pour hot water ¾ up the sides of the dishes. Bake for 40 minutes. Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch (ideally, remove from the fridge for 30 minutes before bruleeing and just before serving). You could also caramelize the crème brûlée under the broiler of a very hot oven. Serve immediately or place in the fridge for up to 3 days and it’s just as lovely served cold! Variations You can cut the sugar a bit so it is a little less sweet. Replacing ⅓ of heavy cream with Irish Cream (and reducing sugar in half) makes a deliciously boozy version Lemon: use the zest of 2 lemons and add to the cold cream and warm together. After the hot cream and egg yolks have been blended, add the juice of 1 lemon and ½ tsp of vanilla extract. Amaretto: add 2 tbsp of Amaretto and ¼ tsp Almond extract to cream mixture and warm together. Optional: garnish with lightly toasted slivered almonds. ","externalUrl":null,"permalink":"/recipes/creme-brulee/","section":"Recipes","summary":"We had a craving for crème brûlée on day, and not having anywhere to go to have it we decided to make it at home.\nIngredients 2 ¼ cups (560 ml) 35% cream 1 vanilla bean or 1 tsp pure vanilla extract 5 egg yolks ¼ cup (60 ml) sugar ¼ cup (60 ml) additional sugar Directions Preheat the oven to 170 ºC (325 ºF). In a saucepan, heat the cream for 5 minutes with the vanilla bean cut in half, without boiling, just to infuse the vanilla. Scrape out the vanilla seeds and combine with the milk. If you are not using a vanilla bean, simply add the vanilla extract to the hot cream. In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (¾ cup) crème brûlée dishes or ramekins. Bake in a water bath. To do this, place the custard dishes in a baking dish. Pour hot water ¾ up the sides of the dishes. Bake for 40 minutes. Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch (ideally, remove from the fridge for 30 minutes before bruleeing and just before serving). You could also caramelize the crème brûlée under the broiler of a very hot oven. Serve immediately or place in the fridge for up to 3 days and it’s just as lovely served cold! Variations You can cut the sugar a bit so it is a little less sweet. Replacing ⅓ of heavy cream with Irish Cream (and reducing sugar in half) makes a deliciously boozy version Lemon: use the zest of 2 lemons and add to the cold cream and warm together. After the hot cream and egg yolks have been blended, add the juice of 1 lemon and ½ tsp of vanilla extract. Amaretto: add 2 tbsp of Amaretto and ¼ tsp Almond extract to cream mixture and warm together. Optional: garnish with lightly toasted slivered almonds. ","title":"Crème brûlée","type":"recipes"},{"content":"These are common spice blends for UK-style Indian curries.\nIngredients Ginger/garlic paste: 30g ginger 30g garlic ~2 tablespoons water Blend in a mixer until smooth.\nBase spice mix: 6 tablespoons turmeric 6 tablespoons coriander 6 tablespoons cumin 6 tablespoons paprika 2 tablespoons of garam masala (see below) 10 tablespoons of Supreme Bassar curry masala Toast very lightly.\nGaram masala: 1 tablespoon cardamom seeds (or shell green cardamoms) 1 tablespoon cardamom seeds (?) 1 teaspoon black peppercorns 3 tablespoons black cumin seeds ½ tsp whole cloves ⅓ of a whole nutmeg 1 medium stick cinnamon (broken into pieces) 1 medium stick cassia bark (ceylon cinnamon) 1 teaspoon fennel seeds 1 star anise 4 tablespoons coriander seeds ¾ teaspoon powdered bay leaves ","externalUrl":null,"permalink":"/recipes/curry-powders-and-related-spice-mixes/","section":"Recipes","summary":"These are common spice blends for UK-style Indian curries.\nIngredients Ginger/garlic paste: 30g ginger 30g garlic ~2 tablespoons water Blend in a mixer until smooth.\n","title":"Curry powders and related spice mixes","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/custards/","section":"Tags","summary":"","title":"Custards","type":"tags"},{"content":"White beans are an old world secret for making thick, hearty soups. When blended, they add a creamy texture, additional protein, without affecting the flavour negatively.\nIngredients: 1 large can (820ml/28 ounces) whole tomatoes and liquid 2 cups vegetable broth ½ cup cooked white beans, rinsed and drained\nBaby Lima, Cannellini, Great Northern, etc. 1 medium yellow onion, diced 2 tablespoons tomato paste 2 tablespoons olive oil 2 tablespoons unsalted butter, cut into a few pieces (optional) 1 tablespoon miso (or light soy sauce) 1 teaspoon coconut sugar or brown sugar, to taste 1 teaspoon salt Freshly ground black pepper, to taste Basil (optional) Method: This is a fairly standard blended soup.\nIn a large pot or dutch oven, saute onions and salt in olive oil until softened. Add tomato paste, stirring constantly, until it starts to stick. Add broth and deglaze, then add the tomatoes, sugar, pepper, and beans. Bring to a bare simmer, stirring regularly for 30-60 minutes. Remove from heat and let cool. Add to a stand blender and blend until smooth. Alternatively, use an immersion blender. Taste and season with miso/soy, sugar, and salt to taste. ","externalUrl":null,"permalink":"/recipes/dairy-free-tomato-soup/","section":"Recipes","summary":"White beans are an old world secret for making thick, hearty soups. When blended, they add a creamy texture, additional protein, without affecting the flavour negatively.\nIngredients: 1 large can (820ml/28 ounces) whole tomatoes and liquid 2 cups vegetable broth ½ cup cooked white beans, rinsed and drained\nBaby Lima, Cannellini, Great Northern, etc. 1 medium yellow onion, diced 2 tablespoons tomato paste 2 tablespoons olive oil 2 tablespoons unsalted butter, cut into a few pieces (optional) 1 tablespoon miso (or light soy sauce) 1 teaspoon coconut sugar or brown sugar, to taste 1 teaspoon salt Freshly ground black pepper, to taste Basil (optional) Method: This is a fairly standard blended soup.\n","title":"Dairy free tomato soup","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/doneness/","section":"Tags","summary":"","title":"Doneness","type":"tags"},{"content":"The recipe was found on the internet when a craving for Banana Bread hit. Looking at different recipes, this one stood out as it was done by Smitten Kitchen, which was a great name. It has been reliable, is pretty easy, and definitely filled the craving.\nIngredients: 3 medium-to-large very ripe Bananas ½ cup Butter, melted ¾ cup Brown Sugar 1 Egg, large 1 tsp Pure Vanilla Extract 1 tsp Baking Soda ¼ tsp Salt 1 cup All-Purpose Flour ½ cup Cocoa Powder 1 cup Semisweet or Bittersweet Chocolate chunks or chips Optional: ½ tsp Cinnamon Directions: Preheat the oven to 350 degrees F (175 C). Butter a 9x5inch loaf pan. Mash the Bananas in the bottom of a large bowl. Wisk in the melted Butter, then Brown Sugar, Egg, and Vanilla. Place Baking Soda, Salt, Cinnamon (if you are using), Flour, and Cocoa in a shifter (or fine-mesh strainer) and sift over wet ingredients. As cocoa is almost always lumpy, this step is essential (you may have to use the back of a spoon to get all the ingredients through the fine-mesh strainer). Stir the dry and wet ingredients with a spoon until just combined. Stir in the chocolate chunks or chips. Pour the batter into the prepared pan and bake for 55 to 65 minutes, until a tester toothpick inserted into the center of cake comes out mostly batter-free (a melted chocolate chip smear is expected, however). Cool in the pan for 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. The Banana Bread will keep for up to 4 days at room temperature (wrapped in foil). It will keep a little bit longer stored in the fridge. ","externalUrl":null,"permalink":"/recipes/double-chocolate-banana-bread/","section":"Recipes","summary":"The recipe was found on the internet when a craving for Banana Bread hit. Looking at different recipes, this one stood out as it was done by Smitten Kitchen, which was a great name. It has been reliable, is pretty easy, and definitely filled the craving.\n","title":"Double chocolate banana bread","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/dressing/","section":"Tags","summary":"","title":"Dressing","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/dressings/","section":"Tags","summary":"","title":"Dressings","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/dumplings/","section":"Tags","summary":"","title":"Dumplings","type":"tags"},{"content":"","externalUrl":null,"permalink":"/cuisine/dutch/","section":"Cuisine","summary":"","title":"Dutch","type":"cuisine"},{"content":"Simple english muffins that Bruce very occasionally makes to feed his mcmuffin cravings.\nNote: I’m still tuning this recipe.\nIngredients Bloom: 1 ¾ cups lukewarm milk 2 ¼ tsp (1 pkg) yeast Muffins 3 tbsp butter, softened 1 ¼ tsp salt 2 tbsp sugar 1 large egg 4 ½ cups flour Directions: Add milk + yeast (and some of the flour) to a bowl, and let it stand for 10 minutes (up to 24 hours). Longer bloom times develop funk (AKA flavor). Add butter, salt, sugar, egg, flour (most of it) and stir with a wooden spoon or spatula until smooth, or use a stand mixer. Scrape into an oiled bowl and let rise until roughly doubled. Rising in the fridge overnight Make 75g/2.5oz balls, press flat, and let rest for 10-20 Cook in griddle medium-low, ~6 minutes per side or until golden Cool on rack and split with a fork ","externalUrl":null,"permalink":"/recipes/english-muffins/","section":"Recipes","summary":"Simple english muffins that Bruce very occasionally makes to feed his mcmuffin cravings.\nNote: I’m still tuning this recipe.\nIngredients Bloom: 1 ¾ cups lukewarm milk 2 ¼ tsp (1 pkg) yeast Muffins 3 tbsp butter, softened 1 ¼ tsp salt 2 tbsp sugar 1 large egg 4 ½ cups flour Directions: Add milk + yeast (and some of the flour) to a bowl, and let it stand for 10 minutes (up to 24 hours). Longer bloom times develop funk (AKA flavor). Add butter, salt, sugar, egg, flour (most of it) and stir with a wooden spoon or spatula until smooth, or use a stand mixer. Scrape into an oiled bowl and let rise until roughly doubled. Rising in the fridge overnight Make 75g/2.5oz balls, press flat, and let rest for 10-20 Cook in griddle medium-low, ~6 minutes per side or until golden Cool on rack and split with a fork ","title":"English muffins","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/events/","section":"Tags","summary":"","title":"Events","type":"tags"},{"content":"This is a work in progress recipe to replicate Farmer Soup (from the ABC Family restaurants). This needs to use farmer sausage from Rempel Meats in Abbotsford, or a large hand-made, smoked farmer sausage.\nIngredients: 4 cups chicken broth ½ of a large farmer sausage, cut into bite size pieces 2 large Yukon gold potatoes, diced ¾ cup celery, diced 1 ½ cups of carrots, diced 1 cup onions, diced Salt + pepper (to taste) 1 tbsp herbs de provence 1-2 tbsp soy sauce Thicken with: 3 tbsp corn starch 1 cup cream 1 cup whole milk Directions: Fry farmer sausage and brown slightly. Add onions and saute until translucent. Add remaining veg, broth, and seasonings and stir. Lower heat and let simmer until potatoes soften. Add corn starch to milk and cream and combine. Add to simmered soup and stir until thickened slightly. Salt and pepper to taste and serve. ","externalUrl":null,"permalink":"/recipes/farmer-soup/","section":"Recipes","summary":"This is a work in progress recipe to replicate Farmer Soup (from the ABC Family restaurants). This needs to use farmer sausage from Rempel Meats in Abbotsford, or a large hand-made, smoked farmer sausage.\n","title":"Farmer soup","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/flour/","section":"Tags","summary":"","title":"Flour","type":"tags"},{"content":"Protein content affects gluten development and final texture. Bread flour (14g/100g) is the reference point for most yeasted bread recipes. Higher-protein flours build more structure; lower-protein flours produce more tender results.\nFlour Ash min Ash max Protein/100g Extra gluten vs bread flour 00 Italian 0.50% 0.60% 12.5g +1.5g US AP unbleached 0.50% 0.60% 11.7g +2.3g CAD AP unbleached 0.65% 0.85% 13g +1.0g Bread flour unbleached 0.50% 0.60% 14g reference Pasta flour unbleached 0.65% 0.70% 12g +2.0g Note: Higher milling (e.g., 00 Italian) reduces effective gluten development even when protein content is similar to AP flour — finer grind, lower practical strength.\nThe \u0026ldquo;extra gluten\u0026rdquo; column shows how much additional vital wheat gluten to add per 100g if you want to approximate bread flour performance from a lower-protein flour.\n","externalUrl":null,"permalink":"/reference/flour-protein-content/","section":"Reference","summary":"Protein content affects gluten development and final texture. Bread flour (14g/100g) is the reference point for most yeasted bread recipes. Higher-protein flours build more structure; lower-protein flours produce more tender results.\n","title":"Flour protein content comparison","type":"reference"},{"content":"Food ratios for creating your own recipes\nMost recipes can be boiled down to a ratio of their ingredients. There is an interesting range for many ingredients, and in the tables below a tilde (~) denotes a moderate difference, and explicit ranges are given for ingredients that matter more. You’ll find that the ranges can lean a recipe towards one set of flavours or another, or it’s used to adjust differences between ingredients like acids that can be stronger or weaker (or sweater, saltier, etc.).\nSee the food ratios worksheet to calculate ingredients based on different base amounts, which I find handy when doubling or halving recipes. I find that a digital scale is helpful, and using the metric system you can often treat grams and millilitres as equivalent for things that contain mostly water. Dry ingredient weights are not usually interchangeable with millilitres, especially dried spices.\nTODO This chapter is a work in progress, and I still need to develop and test ratios for a number of recipes.\nBreading (for deep frying)\nGravies\nroux reductions starches bouillon or stock Breads by type\nPizza\n100% (1 kg) flour (1000 grams) 70% water (700 grams) ← adjust 1% yeast (10 grams) 3% salt (30 grams) Pasta doughs (by type)\nSausages by type/texture\nDressings and sauces Salad dressing\nOil\nVinegar\nWater\nEmulsifier\nSeasonings\nSalt\n( worksheet )\n4\n~1\n0-1\n~.05\n~.01\n~.01\n100%\n~25%\n0-25%\n~5%\n~1%\n~1%\n175ml\n~45ml\n0-45ml\n~10ml\n~2mg\n~2mg\nWater can be added to balance the strength of the vinegar (especially as most mustard emulsifiers also include vinegar) Salt can (and should) include some glutamate or equivalent (like anchovies, worcestershire, MSG, etc.) If blending or grinding spices, take care as both can cause bitterness Mayonnaise\nOil\nLarge egg\nLemon juice\nDijon\nSalt\nMSG\n( worksheet )\n4\n1\n.05\n.05\n.01\n.005\n100%\n25%\n5%\n5%\n1%\n.5%\n250ml\n62.5ml\n12.5ml\n12.5ml\n2.5mg\n2.5mg\nSugar, fat, and additional glutamates (or dashi) can be added to make more of a kewpie mayonnaise (see worksheet for ratios) Other seasonings can be added, or mixed in afterwards Use a large deli container and immersion blender by adding everything but the oil to the bottom of the container, covering ingredients with the blender head. Pour oil over the blender head, and blend. The oil will get pulled in slowly (much simpler than drizzling it in). Brines (TODO: add pickling, which feels like a subset of brines) Wet brine\nWater\nSalt\nSugar\nSeasonings\nMSG\nBaking soda\n( worksheet )\n13.5\n.25 - .75\n0-.5\n~.5\n~.1\n\u0026lt; .1\n100%\n2.5 - 7.5%\n0-5%\n~5%\n1%\n\u0026lt; 1%\n1000ml\n75ml\n50mg\n~50mg\n10mg\n\u0026lt; 10mg\nA wet brine is typically 5-8% salt to water, with up to 50% of that as sugar\nWet brines can be used on both meats and vegetables (and tubers)\nTubers like potatoes become softer Cruciferous vegetables like cauliflower taste more like themselves, and can have a softer internal texture Brine time is proportional to the size of the pieces of food, and brining longer both makes foods (see brine time recommendations in the worksheet )\nmore salty and sweeter, if using sugar more seasoned (if using seasoning), though the effect of this depends on the solubility of the spice juicier softer texture with a slightly watered down flavour For meats, longer brines make foods behave more like ham or deli meats\nIf aggressively mixed at cooler temperatures, minced meats can become more like vienna sausage (or mortadella) With a higher pH (more alkaline), you can achieve a bouncy asian meatball texture (with the addition of \u0026lt; 1% baking soda)\nWorks well for chicken or turkey patties (similar to fast food) Lower pH can also be used to velvet non-minced meats With a lower pH (more acidic), you can achieve a softer texture if used carefully\nWorks well for southern style fried chicken (using buttermilk instead of water) Dry brine\nSalt\nSugar\nSeasonings\nMSG\nBaking soda\n( worksheet )\n1\n0-1\n~.5\n~.1\n\u0026lt; .1\n100%\n0-100%\n~5%\n1%\n\u0026lt; 1%\n240g\n0-240g\n24g\n2.4g\n\u0026lt; 2.4g\nGenerally, you should use about 1% salt by weight for the food you are dry brining\ne.g., 1kg of chicken would need 10g of dry brine spice rub 10g of kosher salt is about a tablespoon (depending on the brand) Dry brines can tend towards salty, sweet, or balanced\nSavoury red meats do better with less sweet (generally) BBQ style foods can handle more sweet Poultry and pork do well with a balanced sweet/salty General wet brine rules work well for dry brines (in terms of times and effect)\nLess water is absorbed (so less flavour dilution) I suspect salt/sugar absorption is slower It’s simpler and less messy for weeknight cooking, and flavour is generally more meaty Note that dry brines cause meats to\nexpel moisture, and then re-absorb it if the meat is still wet, let it brine for longer frozen meats will expel more moisture due to cellular tearing via freeze/thaw ","externalUrl":null,"permalink":"/reference/food-ratios-for-creating-your-own-recipes/","section":"Reference","summary":"Food ratios for creating your own recipes\nMost recipes can be boiled down to a ratio of their ingredients. There is an interesting range for many ingredients, and in the tables below a tilde (~) denotes a moderate difference, and explicit ranges are given for ingredients that matter more. You’ll find that the ranges can lean a recipe towards one set of flavours or another, or it’s used to adjust differences between ingredients like acids that can be stronger or weaker (or sweater, saltier, etc.).\n","title":"Food ratios for creating your own recipes","type":"reference"},{"content":"This is a simplified version of the classic French-cut, slowly caramelized onion soup. Traditionally the soup uses a homemade veal or beef stock, but it also works well with a [[rich veg mushroom stock]]. This recipe blends methods from Serious Eats , Chef John , Andrew Rea , Josh Weissman , and others.\nIngredients: 1 x 1.3kg / 3lb bag of yellow onions 1-2 large white onions 2 leeks 1-2 shallots 2 sprigs thyme or sage 1 bay leaf 1/2 cup (120ml) dry sherry (such as Amontillado) Or: white wine + cider vinegar Or: bourbon + white wine 2L of your stock of choice, ideally a darker stock (veal, beef, mushroom, roasted chicken) Crusty bread: 1 baguette sliced into 2 cm slices Olive oil Garlic Topping: Cheeses! About 100g per portion, commonly Gruyere or similar Directions: This can be made in a large stock pot, enamelled dutch oven, or in a pressure cooker, but works best done by hand in a large pot/dutch oven on the cooktop. The pressure cooker method uses the high setting and 20-25 minutes with a soft release.\nSlice onions, leek, and shallots thinly. Add to a pot with butter and olive oil on med/low and cook until browned. Stir regularly and take care to scrape the suc off the bottom and prevent any of the fond from burning. This takes ~1-1.5 hours. Deglaze the pot with the alcohol and vinegar, scraping with your wooden spoon until all of the fond is lifted and combined. Add stock, the dried herbs, and simmer for 20-30 minutes. Season to taste (adding salt and pepper), remove dried herbs, and take off the heat. Slice the crusty bread, rub with garlic, lightly oil the surface, and toast in a 220C/450F oven. Optionally use the broiler, but don’t walk away or you’ll burn it. Set aside. Ladle soup into individual oven safe dishes or into a larger casserole dish. Place crusty bread half submerged into soup Top with cheese and finish under the broiler. Don’t walk away from it, until you remove it (as it goes from browning to sadness quickly). Notes: Unless you have access to great commercial stocks (hint: there aren’t many good ones out there) take the time and make your own, it really makes the dish shine.\n","externalUrl":null,"permalink":"/recipes/french-onion-soup/","section":"Recipes","summary":"This is a simplified version of the classic French-cut, slowly caramelized onion soup. Traditionally the soup uses a homemade veal or beef stock, but it also works well with a [[rich veg mushroom stock]]. This recipe blends methods from Serious Eats , Chef John , Andrew Rea , Josh Weissman , and others.\n","title":"French onion soup","type":"recipes"},{"content":"This is a generic fruit compote, which I typically make with frozen or canned fruit.\nMechanic Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.\nIngredients 500g fresh or frozen berries or fruit (about 1 lb), chopped if large 50g white sugar (¼ cup) ½ lemon or lime, juiced (about 1 tbsp) 1 small pinch salt 30–60ml water (2–4 tbsp), for firm fruit only Method Combine the fruit, sugar, salt, and citrus juice in a saucepan. Add water if the fruit is firm. Add any flavourings now.\nBring to a boil over medium heat. Crush some of the fruit against the side of the pan to release its juice. Lower the heat and simmer, stirring occasionally, until the liquid turns syrupy and coats a spoon, about 10–15 minutes.\nTaste and add sugar as needed. Remove any whole spices. The compote thickens further as it cools.\nTo serve Warm over waffles or pancakes, or cold with yoghurt or ice cream.\nVariations Flavourings Add one or two, matched to the fruit: lemon, lime, or orange zest; a cinnamon stick; a grating of nutmeg; a split vanilla bean; a splash of balsamic for red fruit; a chili for heat. Stir a knob of unsalted butter in off the heat for a glossier finish.\nPourable sauce For a smooth, glossy sauce that holds on waffles, stir 1 tsp cornstarch into 2 tsp cold water. Stir it into the simmering compote and cook until it turns clear and thickens, about 1 minute.\nStrawberry-rhubarb See [[Strawberry-rhubarb compote]]. The rhubarb supplies enough liquid that no water is needed.\nNotes Keeps refrigerated for up to a week.\n","externalUrl":null,"permalink":"/recipes/fruit-compote/","section":"Recipes","summary":"This is a generic fruit compote, which I typically make with frozen or canned fruit.\nMechanic Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.\n","title":"Fruit compote","type":"recipes"},{"content":"A neighbour used to make this fruity coffee cake weekly. They had a huge boxy house with two kitchens, where the second kitchen was for making desserts and canning. I always thought having a kitchen for large batch cooking was a fantastic idea.\nIngredients: 1 ⅔ cup of cake flour 1 cup of sugar ¼ tsp of salt 3 tsp of baking powder ⅓ cup of neutral oil 1 tsp of vanilla 2 large eggs, slightly beaten ⅔ cup of whole milk Fruit: 2 cups of diced or small fruit/berries Memory tells me that strawberries and rhubarb were the best toppings, but blueberries were also quite good. I’m also guessing at the amount of fruit as the old recipe card did not specify.\nCrumble topping: 1 cup of cake flour ½ cup of sugar ½ cup of butter You can substitute all purpose flour for cake flour, but the cake will be slightly chewier.\nDirections: Add liquid ingredients for the base to a large mixing bowl and stir. Add dry ingredients (for the base) to the bowl and mix only until blended. Too much mixing will make things chewier than cake should be. Spread batter onto a buttered half sheet pan (the 1inch deep ones), leaving room to add fruit and crumbly topping. Sprinkle fruit over the batter evenly. Mix topping ingredients roughly into a crumbly consistency and sprinkle it evenly over the fruit. Bake at 175C/350F for 20-50 minutes, or until browned. Notes: Using parchment paper over a greased pan can make this much easier to get out of the pan.\n","externalUrl":null,"permalink":"/recipes/german-platz/","section":"Recipes","summary":"A neighbour used to make this fruity coffee cake weekly. They had a huge boxy house with two kitchens, where the second kitchen was for making desserts and canning. I always thought having a kitchen for large batch cooking was a fantastic idea.\n","title":"German platz","type":"recipes"},{"content":"Something similar to our favourite Nanaimo Mexican hut’s fresh salsa. This is a fairly liquidy salsa, great as a starter for a dinner party (or snack). Lasts up to a few weeks in the fridge.\nIngredients: 1 x 796ml/28oz can of whole roma tomatoes and liquid 1 small carrot, roughly chopped 1 medium onion, roughly chopped 2-3 cloves of garlic, whole/smashed 1 small bunch of cilantro, woody stems removed 2 poblanos or anaheim peppers, seeds removed, roughly chopped ~3 teaspoons salt 1 teaspoon fresh ground black pepper 1 teaspoon ground chilis (hot-ish) 1 teaspoon granulated garlic 1 tablespoon white sugar 1 teaspoon cumin 2 limes, juiced (sometimes more) Directions: (Optional) Roast onion, garlic, and peppers at 230C/450F (with the broiler on if you can babysit it), until you see some char on the onions and peppers. Wrap the peppers in foil or put in a bowl with a plate over and let rest. Once cooled down a bit, remove and discard the charred skins. Combine ingredients, with the juice of one of the limes, in a blender or food processor until combined and medium fine. Add remaining lime juice + seasonings and combine, taste, adjust, etc. Depending on the size of your limes, often another lime (or pre-juiced lime) is needed. Notes: Note that I don\u0026rsquo;t think Gina\u0026rsquo;s roasts their peppers, but it adds some depth.\n","externalUrl":null,"permalink":"/recipes/ginas-tomato-salsa/","section":"Recipes","summary":"Something similar to our favourite Nanaimo Mexican hut’s fresh salsa. This is a fairly liquidy salsa, great as a starter for a dinner party (or snack). Lasts up to a few weeks in the fridge.\n","title":"Gina’s tomato salsa","type":"recipes"},{"content":"This paste is a common base component of many dishes in southeast Asia, including Indian takeaway style cookery. Use a spoon of this in soups, gravies, and on meats.\nNotes Tastes better after a few days in the fridge Don’t overcook (water helps with this), stop once sizzle is gone Lasts weeks refrigerated Ingredients: 1 cup neutral oil 1 cup water 1 cup garlic, peeled (2-3 heads) 1 cup ginger, peeled/scrubbed (1 smaller knob) 1 bunch coriander 1 green pepper 4 green chillies 2 teaspoons turmeric 2 teaspoons salt Directions: Add garlic, ginger, water, neutral oil, and spices to a blender. Blend until smooth, add oil until the consistency reaches soft peanut butter. ","externalUrl":null,"permalink":"/recipes/gingergarlic-paste/","section":"Recipes","summary":"This paste is a common base component of many dishes in southeast Asia, including Indian takeaway style cookery. Use a spoon of this in soups, gravies, and on meats.\nNotes Tastes better after a few days in the fridge Don’t overcook (water helps with this), stop once sizzle is gone Lasts weeks refrigerated Ingredients: 1 cup neutral oil 1 cup water 1 cup garlic, peeled (2-3 heads) 1 cup ginger, peeled/scrubbed (1 smaller knob) 1 bunch coriander 1 green pepper 4 green chillies 2 teaspoons turmeric 2 teaspoons salt Directions: Add garlic, ginger, water, neutral oil, and spices to a blender. Blend until smooth, add oil until the consistency reaches soft peanut butter. ","title":"Ginger/garlic paste","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/global/","section":"Cuisine","summary":"","title":"Global","type":"cuisine"},{"content":"The buns are soft and perfect for turkey sandwiches.\nIngredients Bread starter: 2 packages (~20mg) of instant yeast 1 scant cup of warm water 3 tsp of white sugar Bread: 3 cups of white flour 2 cups of whole flour ½ cup of soften, unsalted butter 1 tsp of salt 1 scant cup of sugar 1 scant cup of boiling water Directions: Let yeast, warm water, and 3 tsp of sugar stand for 10 minutes, or until frothy. Mix butter, salt, sugar, and boiling water in a mixing bowl until smooth. Once the mixture cools to room temperature, add wholewheat flour. Incorporate white flour and knead for 10 minutes. Let rise in a greased bowl until it doubles in size. Punch down and cut into buns and shape gently into balls. Place on a greased sheet pan and rise for 45 minutes. (Optional) Add egg wash or butter before baking. Bake at 175C/350F until browned. (Optional) Add a light coating of butter after baking. Notes Did you know? A scant cup is a cup less 1-2 tbsp. A heaping cup is a cup plus 1-2 tbsp.\n","externalUrl":null,"permalink":"/recipes/grandma-fergusons-buns/","section":"Recipes","summary":"The buns are soft and perfect for turkey sandwiches.\nIngredients Bread starter: 2 packages (~20mg) of instant yeast 1 scant cup of warm water 3 tsp of white sugar Bread: 3 cups of white flour 2 cups of whole flour ½ cup of soften, unsalted butter 1 tsp of salt 1 scant cup of sugar 1 scant cup of boiling water Directions: Let yeast, warm water, and 3 tsp of sugar stand for 10 minutes, or until frothy. Mix butter, salt, sugar, and boiling water in a mixing bowl until smooth. Once the mixture cools to room temperature, add wholewheat flour. Incorporate white flour and knead for 10 minutes. Let rise in a greased bowl until it doubles in size. Punch down and cut into buns and shape gently into balls. Place on a greased sheet pan and rise for 45 minutes. (Optional) Add egg wash or butter before baking. Bake at 175C/350F until browned. (Optional) Add a light coating of butter after baking. Notes Did you know? A scant cup is a cup less 1-2 tbsp. A heaping cup is a cup plus 1-2 tbsp.\n","title":"Grandma Ferguson’s buns","type":"recipes"},{"content":"Our family tater salad recipe. I mean, it’s not a salad per se, but it’s a classic. Add fried chicken and it’s a picnic!\nIngredients: 9 cups of red potatoes (1 small bag) ½ an onion, diced ½ cup of diced celery ¼ cup green relish 3 hard boiled eggs (but not too hard, that’s cruel) 1 clove of garlic, minced ¾ cup sour cream ⅓ cup of mayonnaise (Hellman’s, please) 2 tbsp parsley 1 tsp dry mustard ¾ tbsp salt (or to taste) ¼ tsp black pepper (or to taste) Directions: Cut potatoes into bite size pieces. Boil for 8 minutes (salted water at a rolling boil), until a knife slides in and out easily. Place cooled potatoes in a bowl with celery, relish, onions, and garlic. In a separate bowl, combine mayo, sour cream, parsley, mustard powder, salt, and pepper. Stir well. Stir some more. Pour mixture over potato mixture and toss to coat. If stirring, carefully fold potatoes (i.e., you don’t want to break the potatoes up). Chill. Then chill the potato salad for a minimum of 30 minutes. ","externalUrl":null,"permalink":"/recipes/grandmas-potato-salad/","section":"Recipes","summary":"Our family tater salad recipe. I mean, it’s not a salad per se, but it’s a classic. Add fried chicken and it’s a picnic!\nIngredients: 9 cups of red potatoes (1 small bag) ½ an onion, diced ½ cup of diced celery ¼ cup green relish 3 hard boiled eggs (but not too hard, that’s cruel) 1 clove of garlic, minced ¾ cup sour cream ⅓ cup of mayonnaise (Hellman’s, please) 2 tbsp parsley 1 tsp dry mustard ¾ tbsp salt (or to taste) ¼ tsp black pepper (or to taste) Directions: Cut potatoes into bite size pieces. Boil for 8 minutes (salted water at a rolling boil), until a knife slides in and out easily. Place cooled potatoes in a bowl with celery, relish, onions, and garlic. In a separate bowl, combine mayo, sour cream, parsley, mustard powder, salt, and pepper. Stir well. Stir some more. Pour mixture over potato mixture and toss to coat. If stirring, carefully fold potatoes (i.e., you don’t want to break the potatoes up). Chill. Then chill the potato salad for a minimum of 30 minutes. ","title":"Grandma’s potato salad","type":"recipes"},{"content":"A classic ambrosia style salad from the Rempel family.\nIngredients: 1 pkg (85g) lemon Jello 2 pkg (85g each) strawberry jello 2 pkg (85g each) cherry jello (for larger bowls) 1 cup of miniature marshmallows 1 pkg (250g) cream cheese (softened) 1 container Cool Whip 1 can (14oz/398ml) crushed pineapple, drained 7 cups boiling water Optional: ½ cup chopped walnuts Directions: Dissolve the lemon Jello powder in 1 cup of boiling water and cool slightly. Add marshmallows and cream cheese and beat with a mixer on low until smooth. Chill until slightly thickened. Stir whipped topping, pineapple, and optional walnuts into partially set lemon Jello mixture. Pour into a 3L bowl and chill until set, but not quite firm (about an hour). Dissolve strawberry jello in 3 cups of boiling water. Cool and whip with the remaining whipped topping. Say “whhhhhiiiippped” topping for bonus points. Pour cooled-but-still-pourable Jello over lemon mixture and chill until set (about 4 hours). Adding the Cool Whip is optional (but you still have half a container, so waste not, want not!) Dissolve cherry Jello in 3 cups of boiling water. Cool and pour over the strawberry layer. Chill until set. This layer is optional if you have room. ","externalUrl":null,"permalink":"/recipes/grandmas-yukkie-salad/","section":"Recipes","summary":"A classic ambrosia style salad from the Rempel family.\nIngredients: 1 pkg (85g) lemon Jello 2 pkg (85g each) strawberry jello 2 pkg (85g each) cherry jello (for larger bowls) 1 cup of miniature marshmallows 1 pkg (250g) cream cheese (softened) 1 container Cool Whip 1 can (14oz/398ml) crushed pineapple, drained 7 cups boiling water Optional: ½ cup chopped walnuts Directions: Dissolve the lemon Jello powder in 1 cup of boiling water and cool slightly. Add marshmallows and cream cheese and beat with a mixer on low until smooth. Chill until slightly thickened. Stir whipped topping, pineapple, and optional walnuts into partially set lemon Jello mixture. Pour into a 3L bowl and chill until set, but not quite firm (about an hour). Dissolve strawberry jello in 3 cups of boiling water. Cool and whip with the remaining whipped topping. Say “whhhhhiiiippped” topping for bonus points. Pour cooled-but-still-pourable Jello over lemon mixture and chill until set (about 4 hours). Adding the Cool Whip is optional (but you still have half a container, so waste not, want not!) Dissolve cherry Jello in 3 cups of boiling water. Cool and pour over the strawberry layer. Chill until set. This layer is optional if you have room. ","title":"Grandma’s yukkie salad","type":"recipes"},{"content":"Creamy Greek dressing research\nI\u0026rsquo;ve been trying to replicate the Greek Islands / Rendezvous style creamy greek dressings at home. The standard ingredients are simple anyway, and it only takes a few minutes to prepare … so there\u0026rsquo;s no good reason to buy it from the restaurant or the lesser stuff from the grocery store.\nThe way this works is that I simplify a recipe enough that I can memorize it. Just a ratio or two, a principle, and then I can make it while I prepare dinner (and can make sure we have the ingredients on hand). Greek dressing looks simple enough that it\u0026rsquo;s just 1:1 (oil/acid), and 1:1:1:1 to most of the spices (tsp per 500ml). Important flavours are oregano, garlic, salt, and pepper. It looks like you can stabilize it in the standard ways (lethicin, mustard powder, mayo, or egg yolk), and there are a bunch of other flavours you can fold in.\nOn to the research \u0026hellip;\nMain ratio: 1:1 oil/vinegar\n(and can split vinegar 50:50 with lemon juice for a more classic flavour)\nPer 500ml, flavour with \u0026hellip; 1-2 clove of garlic (top up with some granulated garlic) 2 tsp of oregano (can include some basil) 1.5 tsp of salt .75tsp of black pepper Many recipes also include (but I have not tested) \u0026hellip; 1 tsp onion powder Dijon verus yellow mustard (versus just mustard powder) 1:1 basil to oregano (this seems very basil-y for greek dressing) A few recipes include \u0026hellip; Mint (1:1 w/oregano) Dill (also 1:1) Thyme (1:1) Yoghurt (1 tbsp, similar to mayo) Marjoram (.25:1) Extra notes: Oil/acid ratios varies widely, though 1:1 seems common (least common was .75:1, fairly common was 2:1 … but this tastes very oily) My preference so far is something around 1:1, splitting the acid between a wine vinegar and lemon (and using a mellower oil) Mustard powder to help emulsify (or mustard, though this would push towards more acidy) Can also cut with 1-2 tbsp mayo to push to creamy (and help emulsify) (this means that you could probably whisk into an egg yolk + mustard powder) Some recipes include water (I don\u0026rsquo;t see the need) Source recipe samples: Restaurant: 1 1/2 quarts olive oil 1/3 cup garlic powder 1/3 cup dried oregano 1/3 cup dried basil 1/4 cup pepper 1/4 cup salt 1/4 cup onion powder 1/4 cup Dijon-style mustard 2 quarts red wine vinegar Smaller version: 3/4 cup oil 1 cup vinegar 2 tsp garlic powder 2 tsp oregano 2 tsp basil 1.5 tsp pepper 1.5 tsp salt 1.5 tsp onion powder 1.5 tsp mustard Creamy: Creamy Greek Style Dressing 1/4 cup Extra Virgin Olive Oil 1/4 cup Fresh lemon juice 1-2 cloves of grated garlic 1 Tbs of honey 2 Tbs of mayonnaise 1-2 tsp of red wine vinegar salt and black pepper to taste Creamy 2 1 1/2 quarts olive oil 1/3 cup garlic powder (garlic cloves) 1/3 cup dried oregano 1/3 cup dried basil 1/4 cup pepper 1/4 cup salt 1/4 cup onion powder (onions) 1/4 cup Dijon-style mustard 2 quarts red wine vinegar (I add some sugar or Honey) Mix in a blender or food processer A dry-goods style: 1 cup light virgin olive oil 1 cup red wine vinegar 1 tablespoon dried oregano 1 tablespoon dried basil 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons salt 2 teaspoons pepper 2 teaspoons dijon mustard A fresher version: 4 TBSP olive oil 3 TBSP lemon juice 2 tsp oregano 1 TBSP crushed garlic 2 tsp red wine vinegar 1/8 tsp kosher salt A larger ingredient list: 2 large garlic cloves, crushed through a garlic press to get a fine paste 1 tablespoon chopped fresh basil, or two teaspoons dried basil 1 teaspoon salt 1 teaspoon freshly ground black pepper ¼ teaspoon onion powder 1 tablespoon dried Mediterranean or Greek oregano leaves 1 teaspoon white sugar 1 teaspoon chopped fresh mint Juice of one lemon (about 1/8 cup) 2 tablespoons red wine vinegar 2 tablespoons water 1 teaspoon Dijon mustard 1 cup good quality Greek extra virgin olive oil (use Italian olive oil if you can’t find Greek) A more general recipe: 1 cup extra virgin olive oil 1/2 cup any vinegar, lemon or lime juice 1/2 cup honey, maple syrup, or jelly 1 heaping Tablespoon Dijon mustard 1 heaping Tablespoon any fresh herb (optional) a sprinkle or two sea salt and freshly ground pepper ","externalUrl":null,"permalink":"/reference/greek-dressing-research/","section":"Reference","summary":"Creamy Greek dressing research\nI’ve been trying to replicate the Greek Islands / Rendezvous style creamy greek dressings at home. The standard ingredients are simple anyway, and it only takes a few minutes to prepare … so there’s no good reason to buy it from the restaurant or the lesser stuff from the grocery store.\n","title":"Greek dressing research","type":"reference"},{"content":"This is an example. Copy it and replace things. Keep your description short and sweet, but include a bit of history if you can. Memories are a huge part of the food we eat!\nIngredients 1 cup Extra virgin olive oil 1/4 cup Fresh lemon juice (1-2 lemons) 1/2 cup Red wine or cider vinegar 1-2 cloves Garlic (shredded or minced) 2 tsp Dried oregano 1 tsp Dried basil 1 dash Accent (MSG) - optional, can replace with a dash of \u0026ldquo;Braggs liquid aminos\u0026rdquo; 1 tsp Kosher salt 1 tsp White sugar 1 tsp Fresh ground black pepper 1 tsp Garlic powder 1 tsp Onion powder 1 dash Mustard powder (helps stabilize) 1 tsp Dijon mustard (helps stabilize) Directions: Pour the ingredients into a container and shake for 2 minutes. Taste, and adjust the seasoning (the lemon may be more or less sweet, and you may want more or less salt).\nThis dressing isn\u0026rsquo;t quite as thick as the restaurant dressing (but it\u0026rsquo;s close). To thicken, whip 1-2 egg yolks in a bowl with another pinch of mustard powder and drizzle in the above shaken ingredients.\nKeeps in the fridge for a week.\nNote that you can prepare this is a blender as well, drizzling the oil in to emulsify it fully.\nNotes: Nearly any tasty vinegar can be used The lemon juice can be replaced by the same volume of vinegar Onion powder and basil are optional (if you\u0026rsquo;re out) Mustard powder/Dijon are optional, but the dressing will separate in the fridge more quickly ","externalUrl":null,"permalink":"/recipes/greek-islands-creamy-greek-dressing/","section":"Recipes","summary":"This is an example. Copy it and replace things. Keep your description short and sweet, but include a bit of history if you can. Memories are a huge part of the food we eat!\n","title":"Greek island's creamy Greek dressing","type":"recipes"},{"content":"This marinade is great for rice, tofu, chicken, shrimp, and fish. It’s a bright, herbal blend that balances acid, salt, and sweet. In a pinch it can be used for plating and on salads (where it’s even better blended).\nIngredients: 3-4 cloves of garlic finely minced 1 finely diced shallot (or onion) 4 tbsp of Greek oregano (freeze-dried or fresh) 1 cup of parsley, minced 4 tbsp of celery leaves minced (optional, and I usually have some in the fridge) 1-2 tbsp crushed (or minced) rosemary 1 tsp sage finely minced (or sub with poultry spice) 1 tsp (4g) fresh ground black pepper 2-3 tsp sugar (or honey) 4-5 tsp of kosher or sea salt 1 tsp accent (MSG) 1 tsp of roasted and granulated garlic (or garlic powder, but not garlic salt) 1 tsp ground coriander 2 lemons juiced (about 250ml) ½ cup olive oil Directions: Grind rosemary, pepper, and salt together in a mortar and pestle. Add sage, garlic and onion, and grind into a loose paste. In a bowl, add spice paste and remaining unground spices, herbs, and MSG. Add lemon juice, olive oil, and tiny whisk until combined. Taste and adjust pepper, salt, and sugar. Notes: Amounts listed are estimates. I use what I have on hand and balance the tart/sweet/salt in the end. Some lemons require more sugar to balance. Some garlic is more powerful than others. The marinade should taste balanced. Tart, salty, sweet, and with a good kick of garlic and hint of onion. The herbs should work well together, but not overpower. The flavour should linger in a good way. Can be used as a marinade on most proteins, but the herbs need to be cooked gently (so slowly). Take care not to over marinate as well, as the acid can denature proteins and change their texture. Also great for roast potatoes, rice, and for making greek-fried rice. ","externalUrl":null,"permalink":"/recipes/greek-lemon-and-herb-marinade/","section":"Recipes","summary":"This marinade is great for rice, tofu, chicken, shrimp, and fish. It’s a bright, herbal blend that balances acid, salt, and sweet. In a pinch it can be used for plating and on salads (where it’s even better blended).\n","title":"Greek lemon and herb marinade","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/growing/","section":"Tags","summary":"","title":"Growing","type":"tags"},{"content":"Growing sprouts\nGeneral There are many types of sprouts I mostly grow sandwich sprouts Most seeds come with instructions, follow these and your grower instructions Using a mason jar Tips:\nYou can find growing kits for mason jars that tilt the jar (and add a fine mesh lid) to help water drain. Place the device on a plate with a lip. Germinating and watering are similar to the Biosta grower. Key is to hydrate the …\nUsing a Biosta grower Tips:\nThe sprouter needs to sit on a flat surface (or it may leak) Make sure the red syphons are not directly on top of each other, staggering them ⅓ or ½ way around works. Most sprouts are happy in a bright area, but not in direct sunlight Plant one tray per day or two, to spread out growth (oldest tray should be on top). Germinating:\nWash the tray(s), see Cleanup notes for details.\nInstall that the red syphons on the water drain tubes (do not press them in too much, or they may not draining well enough)\nBefore adding the seeds, rinse the growing surface of the trays again, but do not dry.\nIn a fine mesh strainer, rinse the seeds (some seeds may not need this, check the instructions on the seeds just in case).\nAlternatively, soak the seeds in the tray by watering (this is what I usually do). Sprinkle 3 tablespoons of small seeds evenly on the tray.\nWatering:\nFill the top tray with cool (and rested) tap water. If it’s not full enough, it may not start to drain. This takes 500-750ml of water. Wait until all of the trays are irrigated, then recycle the water from the bottom recovery tray (and return it to the sprouter stack). If water is sitting in a tray, you may need to clear or slightly loosen the red syphons. Sitting water will kill the sprouts. Harvesting\nCleanup:\nWash with warm soapy water, rinse thoroughly. Use a brush to clean out the ridges. Do not put it in the dishwasher! ","externalUrl":null,"permalink":"/reference/growing-sprouts/","section":"Reference","summary":"Growing sprouts\nGeneral There are many types of sprouts I mostly grow sandwich sprouts Most seeds come with instructions, follow these and your grower instructions Using a mason jar Tips:\n","title":"Growing sprouts","type":"reference"},{"content":"My Mom (Joanne Rempel) made this salad a lot in my youth and it holds nostalgic memories! I had not had it in years and in my early 40’s had a strong craving for it. I found a recipe online and made it for something different. It took me back to my childhood and I still enjoy it as much as I did as a kid!\nIngredients: 2 large Cucumbers, peeled and sliced thin (English Cucumbers, but Field Cucumbers will also work) 1 teaspoon salt ½ cup sour cream 2 tablespoons white sugar 2 tablespoons white vinegar 2 teaspoon dried dill Dash of Pepper Directions: If possible, prepare the cucumbers and dressing 24 hours in advance - but keep separate and combine an hour before serving.\nThis recipe is for a family of 4 or a small appy for more. For 2 people, use one cucumber and cut all the other ingredients in half, as this is better served shortly after mixing (but still refrigerate for at least an hour before serving).\nFor those who do not like dill, you can substitute Parsely (fresh or freeze dried) + a little sprinkle of thyme or tarragon.\nUnder salt the dressing (when tasting, as the cucumbers will have also been salted to remove the extra water)\nPeel and thinly slice cucumbers using the thinnest option on the mandolin or as thin that you can possibly slice using a knife. Place sliced cucumber in a colander and lightly salt (in layers) and place in the fridge so the salt can pull the moisture out of the cucumbers. Mix and squeeze out moisture once if you have the time. Mix together the remaining ingredients to make the dressing. Squeeze excess moisture from cucumbers when you are ready to mix with the dressing. Fold the cucumbers into the dressing and refrigerate. Serve! ","externalUrl":null,"permalink":"/recipes/gurkensalat-german-cucumber-salad/","section":"Recipes","summary":"My Mom (Joanne Rempel) made this salad a lot in my youth and it holds nostalgic memories! I had not had it in years and in my early 40’s had a strong craving for it. I found a recipe online and made it for something different. It took me back to my childhood and I still enjoy it as much as I did as a kid!\n","title":"Gurkensalat (German cucumber salad)","type":"recipes"},{"content":"A hoagie roll is a sort of baguette used in sub style sandwiches. This roll could swap in for beef dips, subs, poboys, or even hamburger buns (halved). They have some body and structure, are a tiny bit chewy, and have some crust. They hold up well to robust sandwiches, and crunch when you take a bite.\nIngredients: 500g (2 cups) 2% milk 15g (2 tsp) instant yeast 15g (2 tsp) diastatic malt powder 800g bread flour (or AP, or a 50:50 mix of whole/refined flour) 20g (about 1 tbsp) sugar 40g olive oil or melted (and partly cooled) butter 15g (2 tsp) salt Egg wash: 1 egg white Splash of water (1-2 tsp) Other: Cornmeal sprinkle Sesame seeds Herbs (super optional) Directions: Heat milk to about 40C (but not much more) on the stove or in the microwave. You can optionally cut the milk 50:50 with water if you want a lighter dough, or use heavy cream if you want a denser, softer crumb. In a large bowl (or stand mixer bowl) add the yeast and malt powder to milk and let sit for 5-10 minutes. It should end up frothy. If you don’t see any significant bubbles by 20 minutes, the yeast isn’t viable and you should start again with fresh yeast. Add the rest of the ingredients to the bowl (less ½ cup of the flour or so) and turn on the mixer using the dough hook, or start mixing by hand. This dough is a bit sticky, but should be smooth before proofing. If using a mixer, mix until combined and then for about 10 minutes until the dough looks smooth and is no longer sticking (as much) to the bowl. Add the remaining flour (and up to ½ cup more) if the dough continues to be too sticky. If mixing by hand, mix until combined with a spatula, adding more flour if needed. Pour out onto a floured surface and knead for about 10 minutes or until the dough is smooth and passes the window test. I don’t often use the slap method, instead I opt for the fold-over method (fold over itself, rotate 45 degrees, repeat). Bulk ferment, covered, in a warm part of the kitchen for about 1 hour, or until doubled. Alternatively, you can ferment in the fridge for 12-24 hours. Split into 8 equal portions, 150-200g per portion. Flatten and spread into a rectangle slightly longer than your desired length. I usually aim for rectangles that are about 25cm by 15cm and 2cm thick. Roll the rectangles into a tight log and seal up the seam. Place the dough logs onto a sheet pan with parchment and cornmeal. Cover with plastic, another pan, or a towel and let rise until doubled (about an hour) until they pass the poke test. Preheat your oven to 190C/375F and make the egg wash. I use the convection setting on my oven, as it promotes more even browning. Score the rolls along their length (hogies are scored off to one side, the entire length of the roll, but feel free to get creative). The scored portion helps control how the roll expands while cooking, rather than it figuring out how to expand on its own. Brush the rolls with your egg wash and add any extra ingredients you like (nuts, sesame seeds, oatmeal, herbs). On a pan below your middle rack, add a pan and a handful of ice cubes to produce some steam. If you happen to have a food-safe spray bottle, spray the rolls before putting them in, and half way through. Bake for 20 minutes on the middle rack, rotating the pan about half way through. You’re aiming for a golden brown exterior and interior temperature of 90-95C (or about 200F). Cool on a wire rack until completely cooled. If you’re aiming for that chewy hoagie texture, throw the rolls in the fridge in a paper or plastic bag for 24 hours once cooled. ","externalUrl":null,"permalink":"/recipes/hoagie-style-french-rolls/","section":"Recipes","summary":"A hoagie roll is a sort of baguette used in sub style sandwiches. This roll could swap in for beef dips, subs, poboys, or even hamburger buns (halved). They have some body and structure, are a tiny bit chewy, and have some crust. They hold up well to robust sandwiches, and crunch when you take a bite.\n","title":"Hoagie style French rolls","type":"recipes"},{"content":"We call this camping cream, but it\u0026rsquo;s equally comforting around Christmas when the weather is miserable.\nMechanic Sweetened condensed milk carries both the sweetness and the body — regular milk is too thin and evaporated milk won\u0026rsquo;t thicken the same way. Blend everything on low speed; a high-speed blender whips air into the cream and can curdle it as the whiskey\u0026rsquo;s alcohol hits the dairy.\nIngredients 250 ml (1 cup) heavy cream or half-and-half 1 can (400 ml/14 oz) sweetened condensed milk 3 tbsp chocolate syrup 1 tsp instant coffee granules 1 tsp pure vanilla extract 400 ml (1⅔ cups) Irish whiskey, such as Jameson Method Add the cream, condensed milk, instant coffee, chocolate syrup, and vanilla to a blender. Blend on low speed until combined, about 30 seconds.\nWith the blender still running on low, slowly pour in the whiskey. Blend a few seconds more, just until smooth.\nTaste and adjust — more whiskey, chocolate syrup, or vanilla as needed.\nPour into clean, sterilized glass bottles with tight-fitting lids. Refrigerate; shake well before serving.\nVariations Southern Comfort and Amaretto, or brandy, or bourbon, in place of the whiskey. Kahlúa in place of the coffee and chocolate syrup. Fireball whiskey for a cinnamon version. Cinnamon or pumpkin spice: ½ tsp spice, and for pumpkin, ½ cup pumpkin purée (not pie filling). Orange: swap the vanilla for orange extract, add extra chocolate syrup. Dairy-free: coconut milk and homemade dairy-free sweetened condensed milk in place of the cream and condensed milk. Notes [draft] Untested. Filed from a recipe source, not yet made in this kitchen. If it curdles, strain through a fine sieve and skim any separation off the top. Keeps in the fridge up to 2 months. Good for gifting in small swing-top bottles. Serving size is small — about 37 ml (1¼ oz) per glass, like the original Baileys. ","externalUrl":null,"permalink":"/recipes/homemade-baileys-irish-cream/","section":"Recipes","summary":"We call this camping cream, but it’s equally comforting around Christmas when the weather is miserable.\nMechanic Sweetened condensed milk carries both the sweetness and the body — regular milk is too thin and evaporated milk won’t thicken the same way. Blend everything on low speed; a high-speed blender whips air into the cream and can curdle it as the whiskey’s alcohol hits the dairy.\n","title":"Homemade Baileys Irish Cream","type":"recipes"},{"content":"This is a classic chicken dip\nIn 2023, Ann stayed in Calgary to house/dog sit for cousin Rachael, and during that trip, also had a visit with Auntie Diane who always spoils me when I’m visiting. She made this dip and I insisted on the recipe which she forwarded from Pinterest. It took over a year for me to finally make it, for Jay \u0026amp; Taylor’s Back Home Wedding Celebration, and it was a huge success which means it gets added to our family recipes!\nIngredients: 1 tablespoon unsalted butter 2 teaspoons garlic minced 2 cups cooked chicken shredded ½ cup Frank\u0026rsquo;s Original Red Hot Sauce 8 oz cream cheese softened ½ cup sour cream ½ cup white cheddar cheese freshly shredded ¼ cup American cheddar freshly shredded ¼ cup crumbled blue cheese optional to serve 2 teaspoons green onions sliced, or chives Celery sticks, carrot sticks, tortilla chips, crusty bread pieces, potato chips for serving Method: Preheat oven to 375°F (190°C). Arrange oven rack to the middle of your oven.\nIn an 8-inch cast-iron skillet (or an ovenproof pan), melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes).\nReduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheddar cheese(s) over the top.\nBake until bubbling around the edges and the cheese has melted (about 10 minutes). Broil (or grill) for a further minute to brown on top.\nImmediately garnish with blue cheese and green onions. Serve with vegetable sticks, chips, crusty bread pieces for dipping.\nNotes: If you don\u0026rsquo;t have a cast-iron skillet or oven-proof pan: prepare all ingredients as per recipe instructions above in a regular pan on the stove. Then transfer buffalo dip to a 1-quart (1-litre) baking dish. You can use rotisserie chicken. Don\u0026rsquo;t like blue cheese? Feel free to omit it. Halve the hot sauce amount for a milder dip. Add more hot sauce for spicier dip. ","externalUrl":null,"permalink":"/recipes/hot-buffalo-chicken-dip/","section":"Recipes","summary":"This is a classic chicken dip\nIn 2023, Ann stayed in Calgary to house/dog sit for cousin Rachael, and during that trip, also had a visit with Auntie Diane who always spoils me when I’m visiting. She made this dip and I insisted on the recipe which she forwarded from Pinterest. It took over a year for me to finally make it, for Jay \u0026 Taylor’s Back Home Wedding Celebration, and it was a huge success which means it gets added to our family recipes!\n","title":"Hot Buffalo chicken dip","type":"recipes"},{"content":"A dip for crabby people. Recipe provided by a coworker.\nIngredients: 1 cup of Mayonnaise (do not use miracle whip, m’kay?) 1 cup of shredded Cheese (Asiago, parmesan, or a lazy pack of 3-cheese grated Italian Cheese) 1 small can of Real Crab (drained), or 1 cup of shredded crab meat 1 can Artichoke Hearts (drained, dried, and chopped) 1 tsp Lemon Juice 1-2 cloves of Garlic, finely chopped or pressed Pepper, to taste Directions: Combine all ingredients Bake at 175C/350F for 15 minutes, then broil until browned. Don’t walk away from the broiler … just sayin’. ","externalUrl":null,"permalink":"/recipes/hot-crab-artichoke-dip/","section":"Recipes","summary":"A dip for crabby people. Recipe provided by a coworker.\nIngredients: 1 cup of Mayonnaise (do not use miracle whip, m’kay?) 1 cup of shredded Cheese (Asiago, parmesan, or a lazy pack of 3-cheese grated Italian Cheese) 1 small can of Real Crab (drained), or 1 cup of shredded crab meat 1 can Artichoke Hearts (drained, dried, and chopped) 1 tsp Lemon Juice 1-2 cloves of Garlic, finely chopped or pressed Pepper, to taste Directions: Combine all ingredients Bake at 175C/350F for 15 minutes, then broil until browned. Don’t walk away from the broiler … just sayin’. ","title":"Hot crab \u0026 artichoke dip","type":"recipes"},{"content":"From a grocery store card.\nIngredients: ¾ cup of creamy ranch dressing ¾ cup sour cream ½ cup parmesan cheese 1 14oz (400ml) can of artichoke hearts, drained + chopped 1 package (1 ½ cups) of frozen spinach, thawed + drained 2 green onions, finely chopped Salt, pepper, and hot sauce to taste 2 cups dry mozza cheese, grated Directions: Preheat the oven to 170C/350F. Stir ingredients (and half of mozza) together in a bowl. Season to taste with salt, pepper, and hot sauce. Spoon into an oven-safe container and top with remaining mozza. Bake for 30 minutes or until bubbly and brown. Serve with chips, veg, or crackers. ","externalUrl":null,"permalink":"/recipes/hot-ranch-spinach-and-artichoke-dip/","section":"Recipes","summary":"From a grocery store card.\nIngredients: ¾ cup of creamy ranch dressing ¾ cup sour cream ½ cup parmesan cheese 1 14oz (400ml) can of artichoke hearts, drained + chopped 1 package (1 ½ cups) of frozen spinach, thawed + drained 2 green onions, finely chopped Salt, pepper, and hot sauce to taste 2 cups dry mozza cheese, grated Directions: Preheat the oven to 170C/350F. Stir ingredients (and half of mozza) together in a bowl. Season to taste with salt, pepper, and hot sauce. Spoon into an oven-safe container and top with remaining mozza. Bake for 30 minutes or until bubbly and brown. Serve with chips, veg, or crackers. ","title":"Hot ranch spinach and artichoke dip","type":"recipes"},{"content":"Making Indian style dishes quickly is much easier with a few base ingredients that you prepare ahead of time. This takeout style tomato purée adds depth and body to many types of curries.\nIngredients: ~100ml neutral oil 320ml (small tin) tomato purée 500ml water 2 tablespoons garlic/ginger paste (link recipe) 2 tablespoons English style curry powder 1 ½ teaspoon coriander powder 1 tablespoon ground cumin 1 tablespoon kasuri methi ½ tablespoons ground chillies ½ tablespoons garam masala 1 teaspoon turmeric Method Add oil to a hot pan. Add ginger garlic paste, stir until fragrant. Add spices and stir until even more fragrant. Add some of the water to slow spice toasting. Add tomato purée, and stir, cooking until combined. Add remaining water and cook ~10-15 minutes. Notes Resulting paste should be slightly thinner than regular tomato paste.\n","externalUrl":null,"permalink":"/recipes/indian-takeout-tomato-pur%C3%A9e/","section":"Recipes","summary":"Making Indian style dishes quickly is much easier with a few base ingredients that you prepare ahead of time. This takeout style tomato purée adds depth and body to many types of curries.\n","title":"Indian takeout tomato purée","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/irish/","section":"Cuisine","summary":"","title":"Irish","type":"cuisine"},{"content":"","externalUrl":null,"permalink":"/tags/irish/","section":"Tags","summary":"","title":"Irish","type":"tags"},{"content":"","externalUrl":null,"permalink":"/cuisine/italian-american/","section":"Cuisine","summary":"","title":"Italian American","type":"cuisine"},{"content":"","externalUrl":null,"permalink":"/tags/italian-american/","section":"Tags","summary":"","title":"Italian American","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/jamaican/","section":"Tags","summary":"","title":"Jamaican","type":"tags"},{"content":"Menu and prep plan for Jayda\u0026rsquo;s birthday dinner.\nMenu (in service order) Cutlery \u0026amp; napkin Punch Chocolate mint wafer S\u0026rsquo;more\u0026rsquo;s drink Garlic bread Salad Chili Thai curry Lasagna Trifle Crème brûlée Fruit with chocolate fountain Dishes and prep schedule Dish Prep Shopping Status Lasagna Friday Thursday Red Thai curry Friday Thursday Poutine Mac Chili Thursday Wednesday Done Garlic bread Saturday Salad Sunday AM Saturday Punch Sunday Saturday After 8 w/mint Saturday Done Crème brûlée Saturday Saturday Trifle Thurs/Sat Chocolate fountain Wednesday Thursday Done Fruit Sunday AM Saturday Angel food cake Thursday Purchased Done ","externalUrl":null,"permalink":"/reference/jaydas-birthday-dinner-menu/","section":"Reference","summary":"Menu and prep plan for Jayda’s birthday dinner.\nMenu (in service order) Cutlery \u0026 napkin Punch Chocolate mint wafer S’more’s drink Garlic bread Salad Chili Thai curry Lasagna Trifle Crème brûlée Fruit with chocolate fountain Dishes and prep schedule Dish Prep Shopping Status Lasagna Friday Thursday Red Thai curry Friday Thursday Poutine Mac Chili Thursday Wednesday Done Garlic bread Saturday Salad Sunday AM Saturday Punch Sunday Saturday After 8 w/mint Saturday Done Crème brûlée Saturday Saturday Trifle Thurs/Sat Chocolate fountain Wednesday Thursday Done Fruit Sunday AM Saturday Angel food cake Thursday Purchased Done ","title":"Jayda's birthday dinner menu","type":"reference"},{"content":"This recipe is based on something I found in a magazine in the 90s, recently updated with Chef John’s simplified version and the Serious Eats method . I knew a guy who made the best Jerk Chicken I’ve ever had, but he wouldn’t share his recipe. This is about as close as I could get to that now fading memory.\nIngredients: 6-8 green onions (about a bunch), roughly chopped 3 scotch bonnet (or habanero) peppers, roughly chopped ¾ cup soy sauce 2 limes (juiced and lightly zested) 1/4 cup red wine or cider vinegar ½ cup olive oil ½ cup brown sugar (or rough sugar, or cane) 2 tbsp fresh thyme leaves (removed from stems if stems are woody) 1 tbsp ground allspice 1 tsp whole cloves, crushed 1 tsp black peppercorns, crushed ½ tsp ground cloves ½ tsp ground nutmeg ½ tsp ground cinnamon 1-2 chickens, quartered Directions: Blend everything but the chicken in a high powered blender until well combined. Pour over chicken in a sealable container and marinade for 2 - 24hours. Re Bake on a half sheet pan at 190C/375F until browned and tender (internal of 65C/150F for breasts, 85C/185C for dark mean), approximately 45m - 1h. If browning too fast, reduce oven temperature to 175C/350F and cover with foil or a lid. Notes These are great grilled or smoked.\nThis also works nicely with pork sirloin tip or shoulder, cut upto in manageable pieces.\n","externalUrl":null,"permalink":"/recipes/jerk-chicken/","section":"Recipes","summary":"This recipe is based on something I found in a magazine in the 90s, recently updated with Chef John’s simplified version and the Serious Eats method . I knew a guy who made the best Jerk Chicken I’ve ever had, but he wouldn’t share his recipe. This is about as close as I could get to that now fading memory.\n","title":"Jerk chicken","type":"recipes"},{"content":"Jerk marinade (adapted from Serious Eats)\nNotes for a recipe update.\n3 whole Scotch bonnet or habanero peppers\n2 tbsp chili flakes\n6 scallions, roughly chopped\n1 (3-inch) knob fresh ginger, roughly chopped\n6 garlic cloves\n2 tablespoons freshly picked thyme leaves\n1 tablespoon ground allspice\n1 teaspoon freshly grated nutmeg\n2 tablespoons dark brown sugar\n1/2 cup soy sauce\n2 tablespoons zest and 1/4 cup juice from about 4 limes\n1/4 cup olive oil\nKosher salt and freshly ground black pepper\n1 large whole chicken, back removed, split in half along breastbone (4 to 4 1/2 pounds, see note)\n1/4 cup whole allspice berries\n3 dozen dried bay leaves (about 2 loosely packed cups)\nDirections\n","externalUrl":null,"permalink":"/reference/jerk-marinade-adapted-from-serious-eats/","section":"Reference","summary":"Jerk marinade (adapted from Serious Eats)\nNotes for a recipe update.\n3 whole Scotch bonnet or habanero peppers\n2 tbsp chili flakes\n6 scallions, roughly chopped\n1 (3-inch) knob fresh ginger, roughly chopped\n","title":"Jerk marinade (adapted from Serious Eats)","type":"reference"},{"content":"This is a simple korma recipe, which is combined with a base gravy and other ingredients to make various braised dishes.\nIngredients: ~8 onions finely sliced 6 tablespoons green sultana raisins 1 tablespoon garlic and ginger paste 1 tablespoon vegetable oil 1 tablespoon ghee Water (as required) ","externalUrl":null,"permalink":"/recipes/kormaqorma/","section":"Recipes","summary":"This is a simple korma recipe, which is combined with a base gravy and other ingredients to make various braised dishes.\nIngredients: ~8 onions finely sliced 6 tablespoons green sultana raisins 1 tablespoon garlic and ginger paste 1 tablespoon vegetable oil 1 tablespoon ghee Water (as required) ","title":"Korma/qorma","type":"recipes"},{"content":"Some days I just want an easy pizza dough. I don’t want it 3 days from now, I just know I have food in the fridge that needs to be used up, and a pizza is the most palatable way to do it. This recipe is based on a Serious Eats recipe , and I start it after coffee in the morning on the weekend. So, like 11:30AM.\nMechanic Every ingredient here is scaled as a baker\u0026rsquo;s percentage against the flour weight, so the recipe holds up if you scale it up or down. At 66% hydration it\u0026rsquo;s a medium-hydration dough, and the vital wheat gluten nudges standard Canadian AP flour (13.5% protein) toward bread-flour territory for more chew.\nThis recipe uses weight measures as it’s simpler, assuming you have a decent scale. I just tare (reset) it between ingredients.\nIngredients Ingredient % Weight Notes AP flour 100% 600g Canadian AP is 13.5% protein Vital wheat gluten 2.5% 15g Gets close to a good bread flour, more chew White sugar 2% 15g Helps crisp in a home oven Kosher salt 2% 15g Pushes flavour a bit Olive oil 4% 35g 25g added with the liquid, ~10g for the rise Instant yeast 1.5% 10g Lukewarm water 66% 420g Medium hydration Method In a large pyrex measuring vessel: combine water, most of the oil, and yeast, and stir until the yeast dissolves. In your stand mixer bowl: combine dry ingredients, including sugar, and set to low. Slowly pour in the liquid ingredients and combine into a shaggy lump on low. Turn off the mixer for a few minutes, and clean up some of your mess. This is a lazy autolyse-like step and is totally optional, but why not clean up a bit? Return the mixer to low and mix until the ingredients combine and a ball starts to form. Speed up the mixing to something around medium for 4-7 minutes, occasionally scraping the bowl down (or lowering and raising the bowl). On a good day, a ball comes together without much fuss and cleans your bowl. Other days, you need to coax that MF. Let the dough proof for about 1-2 hours, or until double, or until you remember you need to be somewhere else. This depends a lot on your yeast and ambient kitchen temperature. If not using immediately, throw it in the fridge in a sealed container (with some oil). Making pizza I don’t bother with any fancy dough prep method while it proofs, though this can help develop layers and gluten alignment or whatever. Generally, the dough works pretty well as-is, at least for a Greek or Roman style pizza.\nThis dough can be used for a few different things, too. We usually make a focaccia snack in the afternoon with it (because focaccia is awesome).\nFocaccia In a medium sized baking dish (or ½ short steam pan), add too much (~75ml) of olive oil and ½ (or about 350g) of your dough. Stretch it to the pan size, and let it rest 10-20 minutes. Stretch it again, repeating until it relents to your will. Dimple the dough with your fingers as hard and deep as you can, like you’re playing a Ben Folds song on someone else’s piano. Add another 25ml of oil and your toppings and press them in with more force than seems necessary. In a 220C convection oven (or 230C standard oven), bake for 25-30 minutes, or until nicely browned. Pull out and let cool on a rack. Once cool enough to handle, pull the bread out of the pan and cool for another 20 or so minutes. Waiting to cut into it is always best, but I don’t care if you cut into it early. I know you probably will anyway. Pizza Now we’re ready for the main event: pizza.\nDivide the dough into 4 equal portions of ~200g each and roll into balls. Let these rest for 10-20 minutes if the dough is at room temp, or a few hours if it’s coming out of the fridge. Flatten and stretch the dough as thin as you can reasonably get it. Form a crust or not, either way it will be tasty pizza. It really doesn’t matter how you do this; you can roll it out, flip it in the air, use cutting boards to flatten it, or whatever. Just make sure it’s even and about the size of pie you want to make. If the dough isn’t stretching, leave it for 10-20 minutes to think about its life choices and try again. This may be inconvenient to your dinner plans, but it’s unlikely you can convince dough that time matters. Once you let it rest, your dough should be easier to work with. Set your oven to the hottest temperature it goes. If you have a cast iron griddle, carbon steel pan, or similar, set that on the middle rack (or even better, a pizza steel). If you have neither, just set out a few baking sheets instead. Construct your pizza on some parchment with some cornmeal, on a cutting board, and then transfer it to your hot surface. This takes some finesse, but the gist is that you slide the pizza and parchment onto the surface, then pull out the parchment paper. If you don’t get the parchment paper out in the process it’s likely fine, but parchment does tend to char at 260C and above. Bake until the top is browning. If the bottom isn’t done, pull it anyways and finish it in a pan on the stove top. Every oven is different and you will have to experiment on a temp/rack to get both crusts at the right doneness. Pull out the pizza and let it cool on a wire rack. I don’t recommend cutting into molten hot pizza as it will just all melt back together anyways, but you do you. Pizza in a home oven can be a bit frustrating, but the finishing it in a pan on the hob hack has saved me more than a few times. You can also just par-bake it for ~10 minutes (or until you start seeing a tiny bit of colour), but I’ve always found this method much less satisfying for my ego.\nThe challenge is in getting everything cooked to the desired doneness without a lot of practice. There are several ways to do this, too, which makes it more difficult to learn.\nThe easy bake: 176C/350F for 25-30 minutes (this is like a roman pie, or focaccia) May bubble and misshapen more as the crust forms more slowly, so aerating the stretched dough is a common way to prevent this. You won’t see scorch marks. Finding the right rack in your oven will take some practice. The par bake: 220C/430F and bake the crust until about half done. Dress and complete baking until browned (at a lower temperature if you load it up like we do). The steel/stone: 280C/530F, or as hot as the oven goes. Slide pizza onto the stone and pray. Scorching will happen, so timing is key. The preheated sheet pan pile: 247C/476F Slide onto the sheet pan pile (if you have a griddle that is oven safe it can work too, but watch for smoke). Nice browning will occur, both sides will be done if you’ve picked the right rack. There are a few methods around this that work, too, so keep practicing and track your results. A mediocre home pizza is usually better than most quick delivery pizzas (assuming good ingredients and assembly).\n","externalUrl":null,"permalink":"/recipes/lazy-pizza-dough-2022/","section":"Recipes","summary":"Some days I just want an easy pizza dough. I don’t want it 3 days from now, I just know I have food in the fridge that needs to be used up, and a pizza is the most palatable way to do it. This recipe is based on a Serious Eats recipe , and I start it after coffee in the morning on the weekend. So, like 11:30AM.\n","title":"Lazy pizza dough (2022)","type":"recipes"},{"content":"A Canadian take on a classic Vietnamese marinade. Great on pork, chicken, beef, and tofu.\nIngredients: 1 ½ tsp (4g) ground white pepper 1 tsp (3g) ground coriander 3 stalks lemongrass, thinly minced (~60g) 1 small shallot, minced (~30g) 5 cloves garlic, minced (~20g) ⅓ cup palm sugar (~85g) ¼ cup (60ml) fish sauce 2 tbsp (30ml) vegetable oil 2 tbsp (30ml) soy sauce 1 lime (juice and zest) 1 thai chili finely sliced (optional) Directions: Slice, dice, and mix marinade. Salt to taste. Marinade proteins for 4-24 hours. Adding slices in large pieces will promote absorption and browning later. Notes For 750g - 1000g of protein.\n","externalUrl":null,"permalink":"/recipes/lemongrass-marinade/","section":"Recipes","summary":"A Canadian take on a classic Vietnamese marinade. Great on pork, chicken, beef, and tofu.\nIngredients: 1 ½ tsp (4g) ground white pepper 1 tsp (3g) ground coriander 3 stalks lemongrass, thinly minced (~60g) 1 small shallot, minced (~30g) 5 cloves garlic, minced (~20g) ⅓ cup palm sugar (~85g) ¼ cup (60ml) fish sauce 2 tbsp (30ml) vegetable oil 2 tbsp (30ml) soy sauce 1 lime (juice and zest) 1 thai chili finely sliced (optional) Directions: Slice, dice, and mix marinade. Salt to taste. Marinade proteins for 4-24 hours. Adding slices in large pieces will promote absorption and browning later. Notes For 750g - 1000g of protein.\n","title":"Lemongrass marinade","type":"recipes"},{"content":"This stew is based on a package we bought from a farmers market years ago (as Jamaican Me Hungry Lentil Stew). It’s a great stew on its own, or over roasted veg.\nIngredients: 1 cup of lentils (mixed red, green, black) 3 cups of veg stock 1 onion, diced 2 sticks of celery, diced 1 pepper, diced (poblano or anaheim) 1 small sweet potato diced 1 small carrot, diced 3 cloves of garlic, minced ¼ cup of sugar 2-3 tablespoons of spices (Caribbean, French, Mexican, Greek, Indian, etc.) Salt to taste (starting with 1 teaspoon) Olive oil (to saute in) ½ cup of white wine (to deglaze) Addins: 1 can of coconut milk 1 cup of rice Cilantro to garnish Directions: These directions assume a pressure cooker, but if you don’t have one just simmer for 40-50 minutes (instead of pressure cooking) until the lentils are softened.\nIn a large pot or pressure cooker, sauté the onion in olive oil until translucent. Add the peppers, sweet potato, carrots, and celery and continue to cook. Add garlic and sauté for another 1-2 minutes. Add tomato paste, stir, and continue to cook for 1-2 minutes, things should start to stick to the pan a bit. Deglaze with wine and scrape up any bits that might have accumulated. Add stock, lentils, spices, sugar, salt, and bring to a boil. If pressure cooking, add lid, pressurize, and cook for 15-20 minutes on the low (2) setting. Depressurize naturally (10-15 minutes), then remove the lid. Add coconut milk and rice and simmer until the rice softens. Taste and add spices to taste (the original base mix is pretty bland, and I roughly double the spices). Notes This is a new recipe that still needs some testing (salt/spice levels may need work).\nBrowning these under the broiler would add a bunch of flavour.\n","externalUrl":null,"permalink":"/recipes/lentil-stew/","section":"Recipes","summary":"This stew is based on a package we bought from a farmers market years ago (as Jamaican Me Hungry Lentil Stew). It’s a great stew on its own, or over roasted veg.\n","title":"Lentil stew","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/marinades/","section":"Tags","summary":"","title":"Marinades","type":"tags"},{"content":"A basic marinara sauce can be used directly or as a base to other sauces. This recipe is based on Chef John’s and others I have seen. It’s thicker and richer than a pizza sauce , and can be adapted as a base for savoury sauces (meat or mushroom), or into other recipes (like pastas, soups, and stews).\nIngredients: 1 (820ml/28oz) tin of San Marzano tomatoes 1 (410ml/14oz) small tin diced fire roasted tomatoes (optional) 1 ½ tablespoons of tomato paste 4 cloves of garlic, finely minced 1 white or yellow onion finely minced 1 teaspoon oregano (or italian herbs) 2 teaspoon red pepper flakes (optional) Salt and pepper to taste Olive oil Butter (to finish, also optional) Directions: Shred onions and garlic and add to a pan on medium/lop with some olive oil. Cook without browning until soft. Add tomato paste and stir in, cooking for 1-2 minutes without browning. Optionally add white wine, stock, or water and clean up the pan (which shouldn’t have much brown on it). Crush tomatoes by hand or with a pastry cutter, and add to onion base. Simmer on medium/low. Add salt, pepper, and (optionally) sugar to taste. Add half of the herbs. Simmer for 1-2 hours, adding water/stock to maintain a smooth consistency. Add remaining herbs, and taste for seasoning (adjusting as needed). Notes If you use good quality tomatoes the result should not be bitter.\n","externalUrl":null,"permalink":"/recipes/marinara-sauce/","section":"Recipes","summary":"A basic marinara sauce can be used directly or as a base to other sauces. This recipe is based on Chef John’s and others I have seen. It’s thicker and richer than a pizza sauce , and can be adapted as a base for savoury sauces (meat or mushroom), or into other recipes (like pastas, soups, and stews).\n","title":"Marinara sauce","type":"recipes"},{"content":"Classic Recipe! Ann never had these growing up, but a friend posted a few pictures of making these during the 2020 holiday season. I asked for the recipe she used (from Food.com) and turns out, Bruce used to have these as a childhood treat. They turned out well and brought back nostalgic memories and will continue to be a holiday treat.\nIngredients: ½ Cup Butter 1 Cup Peanut Butter 300 Grams (1 bag) Butterscotch Chips or Chocolate Chips 200 Grams (1 bag) Mini Marshmallows (white or coloured) Options: doubling the marshmallow, or adding 2 cups of Rice Krispies / Puffed Wheat, or add chopped nuts of your choice Directions: Put the bag of Marshmallows in the freezer. Grease a 11” x 13” pan (or line the pan with parchment paper). If you do not use parchment and only grease the pan, you can put the pan in the freezer so when you add the final product, it helps with the cooling time (but not required if you’re not in a hurry). Melt together butter and peanut butter in a double boiler over medium low heat (or regular pan on low heat). Once melted, remove from the heat. Add the butterscotch or chocolate chips to the mixture and store until melted and mixed (this prevents the mixture from getting too grainy). Allow the mixture to cool a little (as to not melt the marshmallows), then add the marshmallow. Depending on how much you love marshmallows, you are welcome to add up to double the amount, or add you additional chosen ingredients. Pour mixture into your prepared pan. Refrigerate and let completely cool When firm, cut into pieces. If you are serving the whole portion to a group, just cut and serve. If these are for you to enjoy over time, wrap each piece into Saran Wrap (or place into containers) and store in the fridge for maximum freshness. ","externalUrl":null,"permalink":"/recipes/marshmallow-squares/","section":"Recipes","summary":"Classic Recipe! Ann never had these growing up, but a friend posted a few pictures of making these during the 2020 holiday season. I asked for the recipe she used (from Food.com) and turns out, Bruce used to have these as a childhood treat. They turned out well and brought back nostalgic memories and will continue to be a holiday treat.\n","title":"Marshmallow squares","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/mashes/","section":"Tags","summary":"","title":"Mashes","type":"tags"},{"content":"This is a Hawaiian style pulled pork that does not need a BBQ or fire pit, based on various recipes from local Maui residents. The pork itself is simply seasoned, braised, and pulled, paired with a sweet and acidic sauce.\nIngredients: 2-3 kg bone-in pork shoulder 2 tablespoons [[Bruce\u0026rsquo;s spice rub]] 2 tablespoons Knorr chicken bouillon powder (the large jar, not packets or cubes) 2 teaspoons Hawaiian Red Alea Salt (or coarse salt) 2 teaspoons Worcestershire sauce 2 teaspoons liquid smoke (optional) enough banana, taro, ti, or bamboo leaves, to wrap the shoulder in\n(can be found frozen from Asian market like T\u0026amp;T) Aluminium foil Rub spices, bouillon, salt, Worcestershire, liquid and smoke over pork shoulder and set aside. Wrap shoulder in leaves, then foil. Let sit in the fridge for 30 minutes (or up to overnight).\nSauce: ¼ cup of golden brown sugar 355ml/12oz can of crushed pineapple\n(or, blend up a can of pineapple pieces or slices) ½ stick butter, melted (optional) 1 tablespoon liquid smoke Remaining liquids from the cooked pork Combine the sauce ingredients in a sauce pan and simmer, reducing slightly. Taste for salt, and adjust (with some rub or sea salt).\nMethod: Oven: You can use a hotel pan (with foil), a dutch oven, or you can wrap the pork in foil and place it in a pan 2-4 inch deep.\nCook shoulder in a 162C/325F oven for 4-5 hours, or until the shoulder falls apart. Remove from the oven, separate out the larger pieces of fat and pork (saving any accumulated liquids). Shred pork. Reserve fat for a future snack. Alternative methods: 4-5 hours on high in a slow cooker 1 hour in a pressure cooker on high 7-10 hours in an oven at 250F Notes Slappyodaddybbq , Hawaii\u0026rsquo;s Pickle Lady ","externalUrl":null,"permalink":"/recipes/mauikalua-pulled-pork/","section":"Recipes","summary":"This is a Hawaiian style pulled pork that does not need a BBQ or fire pit, based on various recipes from local Maui residents. The pork itself is simply seasoned, braised, and pulled, paired with a sweet and acidic sauce.\n","title":"Maui/Kalua pulled pork","type":"recipes"},{"content":"For when you\u0026rsquo;re craving those little, sweet and savoury drive-thru sliders.\nMechanic The seasoning is a 4:2:1 ratio of salt, MSG, and black pepper by weight (add 0.25 parts onion powder if using). Double- or triple-grinding the patties is what gives them that soft, almost pillowy texture rather than a coarse, chewy one.\nIngredients 45g beef, double-ground (80/20 blend of chuck, ground top round, and sirloin) 1 small bun (Dempster, 3 in / 7.6 cm) 0.7ml mustard 10ml (2 tsp) ketchup American cheese, half a Kraft Deluxe slice Dried minced onion, rehydrated (or fresh white onion, diced, soaked in water, and drained) Dill pickles, extra sour, thinly sliced (or regular non-kosher dills, thinly sliced, with citric acid or vinegar added to sour them) Seasoning, 4:2:1 salt, MSG, and black pepper by weight, plus 0.25 parts onion powder (optional) Method Double-grind the patties (or triple-grind for an even softer texture), press into shape, and freeze until firm.\nCook on a griddle at 219°C (426°F) surface temperature, topping with seasoning as they cook.\nAssemble in order: bottom bun, mustard, ketchup, pickles, onions, cheese, patty, top bun.\nWrap in parchment, or use burger sheets, or cover in a pan with a lid, to steam the burgers slightly and soften the bun.\nResearch Background PDF Example patty video ","externalUrl":null,"permalink":"/recipes/mcburgers/","section":"Recipes","summary":"For when you’re craving those little, sweet and savoury drive-thru sliders.\nMechanic The seasoning is a 4:2:1 ratio of salt, MSG, and black pepper by weight (add 0.25 parts onion powder if using). Double- or triple-grinding the patties is what gives them that soft, almost pillowy texture rather than a coarse, chewy one.\n","title":"McBurgers","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/meat/","section":"Tags","summary":"","title":"Meat","type":"tags"},{"content":"I make this meat sauce a few times a month, from the pantry and my regular freezer prep. It’s based on fairly standard meat sauce recipes, primarily on one I made at a pizza restaurant.\nIngredients 500ml softened beef base (beef, mushrooms, onion, garlic, bay) 1 x 796ml (28oz) San Marzano style tomatoes 100ml (1 tablespoon) tomato paste (optional) 500ml of frozen chopped spinach or kale 100ml (splash) of red wine Seasonings\n(I use thyme, sometimes rosemary, save the basil for garnish) Salt/Pepper to taste Dash balsamic Directions: In a bowl, crush tomatoes by hand and cut out any remaining stem pieces (from cheaper brands). In a family pan, heat beef base (and optional spinach/kale) until it starts to brown. Add tomato paste, stirring, cooking until it just starts to stick. Deglaze with wine, stock, or water, scraping the brown bits off the pan bottom. Stir in spices. Add tomatoes. Simmer and cook until desired (20-45 minutes is enough as the beef is already tender). Season to taste with salt, pepper. Balance with balsamic (or wine) if acidity or sweetness is needed. Notes This sauce freezes well (and I often make a 2-4x portion of it). Works in any pasta dish that needs a meat sauce, or on pizza, or wherever.\n","externalUrl":null,"permalink":"/recipes/meat-sauce-aka-american-bolognese/","section":"Recipes","summary":"I make this meat sauce a few times a month, from the pantry and my regular freezer prep. It’s based on fairly standard meat sauce recipes, primarily on one I made at a pizza restaurant.\n","title":"Meat sauce (AKA American bolognese)","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/mennonite/","section":"Cuisine","summary":"","title":"Mennonite","type":"cuisine"},{"content":"","externalUrl":null,"permalink":"/tags/menus/","section":"Tags","summary":"","title":"Menus","type":"tags"},{"content":"This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu.\nIngredients: 150g shiitake mushrooms, cleaned and trimmed then finely diced 150g cremini mushrooms, cleaned and trimmed then finely diced (optional) 1 teaspoon ground porcini powder 2 shallots, finely minced (~ ¼ cup) 3 cloves garlic, minced (~ 1 tablespoon) 1 teaspoon thyme leaves, minced (fresh or dried) Kosher salt and freshly ground black pepper 1/2 cup dry red wine or dry sherry 25g grated parmesan cheese (~ ½ cup) plus more for serving Method: Fry mushrooms in butter (or oil) and some salt until they express their water, the water evaporates, and the mushrooms start to brown (15-20 minutes). Continue frying, scraping the bottom as you go (to slow down the fond browning too much). Add shallots and garlic, and soften, continuing to stir to prevent burnt fond. Deglaze with wine or sherry, scraping up all of the brown bits. Add spices, stir, and taste (adjusting salt/pepper). Remove from heat and let cool part way. Add parmesan, stirring in thoroughly. Cool before using as a pasta filling. Notes If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill..\n","externalUrl":null,"permalink":"/recipes/mushroom-parmesan-pasta-filling/","section":"Recipes","summary":"This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu.\nIngredients: 150g shiitake mushrooms, cleaned and trimmed then finely diced 150g cremini mushrooms, cleaned and trimmed then finely diced (optional) 1 teaspoon ground porcini powder 2 shallots, finely minced (~ ¼ cup) 3 cloves garlic, minced (~ 1 tablespoon) 1 teaspoon thyme leaves, minced (fresh or dried) Kosher salt and freshly ground black pepper 1/2 cup dry red wine or dry sherry 25g grated parmesan cheese (~ ½ cup) plus more for serving Method: Fry mushrooms in butter (or oil) and some salt until they express their water, the water evaporates, and the mushrooms start to brown (15-20 minutes). Continue frying, scraping the bottom as you go (to slow down the fond browning too much). Add shallots and garlic, and soften, continuing to stir to prevent burnt fond. Deglaze with wine or sherry, scraping up all of the brown bits. Add spices, stir, and taste (adjusting salt/pepper). Remove from heat and let cool part way. Add parmesan, stirring in thoroughly. Cool before using as a pasta filling. Notes If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill..\n","title":"Mushroom parmesan pasta filling","type":"recipes"},{"content":"This is a recipe from our childhood.\nAnn made this recipe with an elementary school friend, Shannon Donselaar. This was our favorite treat.\nIngredients: 1 cup Butter ½ cup Sugar 1 Egg 1 tsp Vanilla 2 ½ cups Flour ½ tsp Salt ⅓ cup Walnuts, finely chopped ⅓ cup Maraschino Cherries, finely chopped 1 square Semi-Sweet Chocolate, melted or 2tbsp Cocoa Red Food Colouring Directions: The dough needs to be chilled overnight (or firm, minimum 2 hours in the refrigerator). When ready to bake, preheat the oven to 375 degrees F (190 C).\nIn a mixer, cream Butter, Sugar, Egg, and Vanilla together thoroughly. Stir in Flour and Salt; mix well. Divide dough into 3 equal portions: Stir in melted Chocolate (or Cocoa) in one portion Stir in Cherries and a few drops of Red Food Colouring into the second portion Keep the third portion as is Line an empty Wax Paper Box (or create a box about 30cm long x 5cm square) and line box with plastic wrap. Or just form dough in a shape that is 30cm L x 5cm W x 5cm H. Press Chocolate dough evenly into the box; top with Vanilla dough, then Cherry dough (if not using a box, form each portion of dough into the strip and build the 3 strips together; wrapped formed log in plastic wrap). Wrap well and chill overnight or until form (minimum 2 hours). Cut roll into ¼ inch thick slices and place on an ungreased baking sheet. Bake for 7 to 10 minutes or until set. Cool before storing in an airtight container. ","externalUrl":null,"permalink":"/recipes/neapolitan-strips/","section":"Recipes","summary":"This is a recipe from our childhood.\nAnn made this recipe with an elementary school friend, Shannon Donselaar. This was our favorite treat.\nIngredients: 1 cup Butter ½ cup Sugar 1 Egg 1 tsp Vanilla 2 ½ cups Flour ½ tsp Salt ⅓ cup Walnuts, finely chopped ⅓ cup Maraschino Cherries, finely chopped 1 square Semi-Sweet Chocolate, melted or 2tbsp Cocoa Red Food Colouring Directions: The dough needs to be chilled overnight (or firm, minimum 2 hours in the refrigerator). When ready to bake, preheat the oven to 375 degrees F (190 C).\n","title":"Neapolitan strips","type":"recipes"},{"content":"Four-day meal plan for a trip to Nicola (2018).\nMeal schedule Thursday Friday Saturday Sunday Breakfast Granola/yoghurt, cereal, fruit Breakfast snack, see Friday Leftovers, fruit, French toast, boiled eggs Lunch Sandwiches, veggies, chips Brunch wraps, fruit Dinner Boston Pizza Pierogies, farmer sausage, corn Cheese ravioli, pesto/marinara, roasted veg Snacks Chips Banana boats, s\u0026rsquo;mores Banana splits (or fruit + ice cream) Grocery list Dairy:\nCream, milk, cheese, sour cream (small), yoghurt (plain) Proteins:\nLunch meat (200g), farmer sausage (from home), eggs (from home) Dry/pantry:\nCoffee, bread, wraps, granola, cereal, cheese ravioli, pesto (from home) Produce:\nBananas, berries, frozen berries, lettuce, tomato, small tomatoes, broccoli (from home), zucchini (from home), carrots, bell pepper, corn, canned pineapple Snacks/dessert:\nChocolate, marshmallows, graham crackers, ice cream (?), chocolate sauce, M\u0026amp;Ms, Doritos, jalapeño Cheetos, Ms. Vickie\u0026rsquo;s ","externalUrl":null,"permalink":"/reference/nicola-2018-food-planning/","section":"Reference","summary":"Four-day meal plan for a trip to Nicola (2018).\nMeal schedule Thursday Friday Saturday Sunday Breakfast Granola/yoghurt, cereal, fruit Breakfast snack, see Friday Leftovers, fruit, French toast, boiled eggs Lunch Sandwiches, veggies, chips Brunch wraps, fruit Dinner Boston Pizza Pierogies, farmer sausage, corn Cheese ravioli, pesto/marinara, roasted veg Snacks Chips Banana boats, s’mores Banana splits (or fruit + ice cream) Grocery list Dairy:\n","title":"Nicola 2018 food planning","type":"reference"},{"content":"I found this recipe in our old recipe book with the following: All proceeds to charitable projects CHAPTER BF, PEO SISTERHOOD, ABBOTSFORD, BC.\nIngredients: ½ cups each of 9 types of dried beans (or …) 1 ham hock 2-4 cups of sausage, turkey, and/or bacon Soak beans in a large pot with 2x the water and some salt overnight.\nAromatics: 1 large onion, chopped 1 large can of tomatoes or tomato sauce 1 tsp chili powder 1 clove garlic, minced 1 lemon, juiced and zested 1 tbsp Tabasco Salt and pepper to taste Directions: Drain beans, rinse, and add to large pot with 2L/quarts of water. Add ham hock and bones and simmer for 2 ½ - 3 hours until beans are almost tender. Remove bones/hock and add aromatics and simmer for 30 minutes, stirring regularly. Taste and season as needed. ","externalUrl":null,"permalink":"/recipes/nine-bean-soup-mix/","section":"Recipes","summary":"I found this recipe in our old recipe book with the following: All proceeds to charitable projects CHAPTER BF, PEO SISTERHOOD, ABBOTSFORD, BC.\nIngredients: ½ cups each of 9 types of dried beans (or …) 1 ham hock 2-4 cups of sausage, turkey, and/or bacon Soak beans in a large pot with 2x the water and some salt overnight.\n","title":"Nine bean soup mix","type":"recipes"},{"content":"Pizza with less effort, what\u0026rsquo;s not to like? A long rise time results in a deeper flavour.\nMechanic Adapted from my traditional and very knead-y pizza dough, which we discovered by accident that one time when we somehow left it in a cupboard for a few days. It turns out we weren’t the first ones to discover this , and it’s a fantastic way of making doughs in general.\nMany recipes use weights for ingredients \u0026hellip; this one does not. It is a lazy dough that can take as little as 10 minutes if you work at it. It also produces one of the nicest pizza and focaccia doughs I’ve ever made.\nIngredients 6-7 cups of flour, ideally 00 pizza flour, bread flour, or AP flour (in order of bestness) 3 cups (710ml) of warm tap water 2 tsp (10ml) instant yeast 3 tsp (15ml) salt Optional: 2 tbsp olive oil (30ml) 2 tbsp sugar (home style pizzas usually have a sweeter crust, and it helps with browning at lower temps) Steps: Add 3 cups of flour, yeast, and salt to 3 cups of warm water in a large bowl. Mix until combined with a whisk or other farm implement. Add ½ cup of flour at a time, while stirring with a spoon or spatula. Repeat this until a very wet, sticky ball forms. Grease a container with 1TSP olive oil, form a ball with the dough ","externalUrl":null,"permalink":"/recipes/no-knead-pizza-dough/","section":"Recipes","summary":"Pizza with less effort, what’s not to like? A long rise time results in a deeper flavour.\nMechanic Adapted from my traditional and very knead-y pizza dough, which we discovered by accident that one time when we somehow left it in a cupboard for a few days. It turns out we weren’t the first ones to discover this , and it’s a fantastic way of making doughs in general.\n","title":"No knead pizza dough","type":"recipes"},{"content":"Makes 12 - 20 fried cookies.\nThese are a sort of deep fried donut. Various western European cultures make a variant of these around the holidays, and some call it a New Year’s cookie.\nIngredients: 3 to 4 cups flour 2 eggs 1 tsp salt 1 cup white sugar 1 cup raisins 3 small apples (2 large), diced 3 heaping tsp baking powder Enough milk to make dough stiff (about 2 - 2 ½ cups) Sprinkle of Cinnamon (optional); use less than 1 tsp otherwise it’s too overpowering Optional ingredients: Canola (or similar) oil for frying Icing sugar (to roll in after) Directions: You’ll need a saucier or Dutch oven for frying.\nAdd eggs and dry ingredients to a bowl. Stir in mill until the dough is stiff. Mix only until combined. Heat 4-5 inches of oil in your pot to 160C - 175C (325F - 350F), using a candy or digital thermometer to monitor the heat. Drop in ice-cream scoop sized chunks of dough slowly into the hot oil and use a slotted steel spoon or spider to move the balls around so they don’t stick. Cook until golden brown and toss in a bowl of icing sugar if eating right away. Otherwise, wait until eating and dip into a bowl of icing sugar. Let cool on a cooling rack. Store air tight; reheat in the oven. Best to be eaten fresh or within a few days. ","externalUrl":null,"permalink":"/recipes/olie-bollen/","section":"Recipes","summary":"Makes 12 - 20 fried cookies.\nThese are a sort of deep fried donut. Various western European cultures make a variant of these around the holidays, and some call it a New Year’s cookie.\n","title":"Olie bollen","type":"recipes"},{"content":"A Kipfel is traditionally a crescent shaped yeast bread, one of the oldest styles of pastries.\nAnn and the kids visited Oma to make these for a school project that Jayda was doing on family heritage, measuring everything from memory. This is an approximation of her method.\nIngredients: 1 litre of homogenized milk ½ cup of unsalted butter 8 cups of all purpose flour (approximate) ¾ cups of sugar ¼ cups of sugar 2 packages of yeast (~3 tsp) 2 eggs + 1 egg for egg wash ¼ cup vegetable oil ¼ cup caraway seeds (approx) Directions: Making the dough: Scald the milk and butter over high heat, stirring, and watching carefully not to burn the mixture. Turn off heat and let cool, stirring occasionally, until room temperature. Add flour to a large bowl, adding sugar, and salt and mix. Combine cooled scalded milk and butter mixture, as well as 2 eggs and vegetable oil. Mix thoroughly by hand, adding flour as needed. Once you have the right consistency (smooth, soft), oil your hands and work the dough for 10 minutes, punching and turning. Place dough in a bowl with a light coating of vegetable oil and cover with damp tea towels and place in a warm spot (can use the oven on a cold day). Rise dough until doubled in size. Making the Kipfels: Preheat oven to 190C/375F\nTaking a small chunk of dough, roll it into a circle and cut into quarters (pizza slices). Roll slices and bend into crescent shape, brushing with egg and sprinkling with coarse salt and caraway seeds. Place kipfels on a sheet pan and cover with a tea towel. Let rise for 15-20 minutes before baking at 190C/375F for approximately 17 minutes, or until nicely browned. ","externalUrl":null,"permalink":"/recipes/omas-kipfels/","section":"Recipes","summary":"A Kipfel is traditionally a crescent shaped yeast bread, one of the oldest styles of pastries.\nAnn and the kids visited Oma to make these for a school project that Jayda was doing on family heritage, measuring everything from memory. This is an approximation of her method.\n","title":"Oma’s kipfels","type":"recipes"},{"content":"Many curries have a chunky onion base (like Balti). We use this when riffing on curries, as it’s an easy build, freezes well, and adds a bunch of flavour to any gravy-like dish.\nIngredients: ~8 onions 1 green pepper roughly chopped ~1 cup base gravy ~2 tablespoons ginger/garlic paste Spices: 1 tablespoon green cardamom 1 star anise 2 tablespoons cumin seed 2 cinnamon bark 4-5 bay leaves 5 cloves Method Add ingredients to a medium pot. Bring to a simmer, drop to low and cook for ~1 hour. Remove whole spices. Add ~1 cup to any portion of curry to add depth and texture. ","externalUrl":null,"permalink":"/recipes/onion-base-for-curries/","section":"Recipes","summary":"Many curries have a chunky onion base (like Balti). We use this when riffing on curries, as it’s an easy build, freezes well, and adds a bunch of flavour to any gravy-like dish.\n","title":"Onion base for curries","type":"recipes"},{"content":"What else is there to say! Once we found this recipe, it became our family favourite. You can use Vanilla, Chocolate, or Butterscotch pudding depending on the type of cookie you are craving. And mix up the type of chocolate chips for even more variety.\nIngredients: 4 ½ cups all-purpose flour 2 tsp baking soda pinch of salt 2 cups (500ml) of butter (softened) 1 ½ cups packed brown sugar ½ cup white sugar 2 (100g/3.4 oz) packages of pudding mix 4 eggs 2 tsp vanilla extract 4 cups chocolate chips (or 2 to 2 ½ bags of Chipits) Directions: Preheat the oven to 350 degrees F (175 C). Sift together the flour, baking soda, and salt, then set aside. In a large bowl or your mixer, cream the butter. Add in the Brown Sugar and White Sugar and cream all together. Beat in the pudding until blended. Stir in the eggs and vanilla. Blend in the flour mixture. I find most of the time, my mixer is too full to incorporate the last of the flour, so I pour the remaining batter into the flour mixture bowl. Then add in your chocolate chips and finish mixing together. Drop spoonfuls of cookie batter onto ungreased (or parchment paper lined) cookie sheets. Bake for 10 to 12 minutes; edges should be just turning golden brown. Let cookies cool for a few minutes on the cookie sheet before transferring to a cooling rack. Let cookies cool completely before transferring to an airtight container for storing. Cookies can be stored in the cupboard for a few days, in the fridge for a week, or in the freezer. Variations: Vanilla Pudding with Dark Chocolate (Semi-Sweet) and White Chocolate Chips Chocolate Pudding with Peanut Butter Chips and Milk Chocolate Chips Vanilla Pudding with Butterscotch Chips and Semi-Sweet Chocolate Chips Chocolate Pudding with White Chocolate Chips and Mini M\u0026amp;M’s Butterscotch Pudding with Milk Chocolate Chips and White Chocolate Chips Any Pudding with Milk, Dark, and White Chocolate Chips ","externalUrl":null,"permalink":"/recipes/our-favourite-chocolate-chip-cookies/","section":"Recipes","summary":"What else is there to say! Once we found this recipe, it became our family favourite. You can use Vanilla, Chocolate, or Butterscotch pudding depending on the type of cookie you are craving. And mix up the type of chocolate chips for even more variety.\n","title":"Our favourite chocolate chip cookies","type":"recipes"},{"content":"This recipe works for most vegetables, though corn is a slightly special case as it needs a bit longer than most veg.\nIngredients: 4+ cobs of fresh corn Olive oil (non EVO), butter, or neutral oil Salt + Pepper to taste Directions: Toss corn with oil or spread butter evenly over it. Salt + pepper, and let sit for 20-60 minutes. Preheat the oven to 220C (425F) and roast for 30 minutes, turning half way through. This recipe sounds simple (and is), but the trick is to get the corn to brown/burn a bit, to get those summer roasting flavours.\n","externalUrl":null,"permalink":"/recipes/oven-roasted-corn/","section":"Recipes","summary":"This recipe works for most vegetables, though corn is a slightly special case as it needs a bit longer than most veg.\nIngredients: 4+ cobs of fresh corn Olive oil (non EVO), butter, or neutral oil Salt + Pepper to taste Directions: Toss corn with oil or spread butter evenly over it. Salt + pepper, and let sit for 20-60 minutes. Preheat the oven to 220C (425F) and roast for 30 minutes, turning half way through. This recipe sounds simple (and is), but the trick is to get the corn to brown/burn a bit, to get those summer roasting flavours.\n","title":"Oven roasted corn","type":"recipes"},{"content":"This is a sort of copy-cat recipe of the BK classic chicken sandwich, which is a lightly breaded, pepper-forward, minced patty made from mostly white meat. I like them with fresh onion, mustard, lettuce, pickles, tomatoes, and mayonnaise. The goal is something with a few layers of crunch, some bite, and a good kick of savoury fatty goodness.\nThis is a work in progress and I’m tracking my experiments in a spreadsheet . The goal is to find a balance of savoury, salty, and spice, with the desired texture.\nMechanic Baking soda raises the pH of the ground chicken, keeping it tender and juicy through a hot fry, the same trick as velveting in Chinese cooking. The double dip through a flour dredge and a loose cornstarch batter before the breadcrumbs is what builds the layered, extra-crunchy shell the BK original is known for.\nPatties 800g ground chicken (breast/rib meat and some fat) 32g water (4%) 10g salt (1.25%) 5g sugar (0.625%) 2g baking soda (0.25%) 4g MSG (0.5%) 2g spices (0.25%): white pepper, granulated garlic Dissolve the salt, sugar, baking soda, and MSG in the water, then mix thoroughly into the ground chicken along with the spices.\nForm into patties about 1-2cm wider than the buns you plan to use; this batch makes about 9 patties at ~90g each. Rest on lightly oiled parchment in the refrigerator (or freezer) for 20 minutes, or up to a few hours.\nBreading (Consider a standard panko/crumb instead?)\nDredge 50g flour 1g black pepper 1g onion powder 1g garlic powder Batter 100g water 50g corn starch 2g salt Breadcrumbs 100g breadcrumbs Combine the flour, pepper, onion powder, and garlic powder for the dredge. Separately, combine the water, corn starch, and salt into a loose batter.\nDredge each patty in the flour mixture, dip into the batter, let the excess drip off, then roll in breadcrumbs until maximally covered. Let sit for 10-20 minutes.\nShallow fry on medium (175-190C) until both sides are nicely browned and the internal temperature hits 70C. Carry-over heat will bring the patties up to the recommended 75C.\nBuild your sandwich Per sandwich:\n1 bun Mayonnaise Lettuce, tomato Toast your buns. Be proud of them. Spread a generous amount of mayonnaise on the buns and dress.\nVariations Classic: mayo with lettuce. Chicken in the middle.\nThe Bruce: mayo with lettuce and tomato (top), extra pickles and onions, chicken, and a good amount of mustard.\nSwiss: mayo, lettuce and tomato (top), Swiss cheese, ham, chicken, mustard, and pickle.\nItalian parm: mayo, lettuce and tomato (top), mozzarella, parmesan, chicken, and marinara.\nRancher style: mayo, lettuce and tomato (top), cheddar, onions, chicken, BBQ sauce.\n","externalUrl":null,"permalink":"/recipes/pan-fried-chicken-burger/","section":"Recipes","summary":"This is a sort of copy-cat recipe of the BK classic chicken sandwich, which is a lightly breaded, pepper-forward, minced patty made from mostly white meat. I like them with fresh onion, mustard, lettuce, pickles, tomatoes, and mayonnaise. The goal is something with a few layers of crunch, some bite, and a good kick of savoury fatty goodness.\n","title":"Pan fried chicken burger","type":"recipes"},{"content":"There’s this Canadian franchise that makes a very classic style of pizza; thick crust, tonnes of sauce and toppings, everything that isn’t a NY style pizza. They make a jalapeño dip that I miss when we order from somewhere else. This is my attempt at recreating it.\nIngredients: 2 tablespoons wizzy cheese spread or similar 1 tablespoon of sour cream 1-2 teaspoons spicy pickle juice 1 tablespoon of finely diced and pickled jalapeños\n(or banana peppers, pepperoncinis, etc.) Method Combine ingredients, stir, and taste. Add more pickle juice to even out the texture.\n","externalUrl":null,"permalink":"/recipes/panago-style-jalape%C3%B1o-cheese-dip/","section":"Recipes","summary":"There’s this Canadian franchise that makes a very classic style of pizza; thick crust, tonnes of sauce and toppings, everything that isn’t a NY style pizza. They make a jalapeño dip that I miss when we order from somewhere else. This is my attempt at recreating it.\n","title":"Panago style jalapeño cheese dip","type":"recipes"},{"content":"This is a family recipe, a classic european bun.\nWhen Ann was growing up, her Great Oma Hamm (Oma Rille’s mom) would make Paska bread for Easter. When Great Oma passed away, her recipes disappeared with her as she never wrote anything down. She had her recipes memorized and the measurements were done with her hands. I miss the family traditions of holiday baking and am hoping this recipe brings back some nostalgia.\nIngredients For the Buns: 2 tablespoons instant dry yeast 1 cup room temperature water 1 teaspoon white sugar 7 - 7 1/2 cups all purpose flour 3/4 teaspoon salt 1 lemon 1 orange 1 1/4 cup milk, at room temperature 1/2 cup butter, melted 2 eggs 3/4 cup sugar For the Frosting: 8 ounces full fat cream cheese, at room temperature 1/2 cup butter, at room temperature 2 cups powdered sugar a few drops of milk, until spreadable consistency is reached sprinkles (if desired) Directions: For the buns:\nAdd the yeast, water and sugar to the bowl of a stand mixer fitted with a dough hook attachment (or use a large bowl and a hand mixer with a dough hook attachment). Let rise for 2 minutes. Add 6 cups of the flour and salt to the bowl with the yeast mixture. Zest the lemon and orange and add the zest to the bowl with the flour and yeast mixture. Peel the orange and lemon and add the flesh of the fruit to your blender (be sure to remove the seeds). Add the milk, melted butter, eggs and sugar to the blender and blend on high speed until smooth. Add the contents of the blender to the bowl of the mixer and mix on low speed until a sticky dough forms. Add the additional 1 to 1 1/2 cup flour as the mixer kneads the dough, 1/2 cup at a time until the dough becomes less sticky, but still soft. Cover the bowl with plastic wrap and rise for 90 minutes. Divide the dough into 30 equal pieces and roll each piece into a round bun shape. Place the buns on parchment paper-lined baking sheets. Cover with a kitchen towel and rise for about 20 minutes (this is a good time to preheat your oven to 325 degrees Fahrenheit). Bake the buns at 325 degrees Fahrenheit for about 18 minutes, or until the buns are light golden brown on top. Let the buns cool on the baking trays until completely cool. For the frosting: To a medium bowl, add the room temperature cream cheese and room temperature butter and cream them together with a hand mixer or wooden spoon. Add the powdered sugar 1/2 cup at a time and mix well until blended, scraping down the sides of the bowl after each addition. Add a few drops of milk if necessary to loosen up the frosting so it\u0026rsquo;s easily spreadable. Spread a little frosting over each of the cooled buns and sprinkle with sprinkles for decoration. Enjoy immediately, or store in an air-tight container for up to 3 days. Notes Do not refrigerate the buns after baking as this dries them out. Store in an airtight container at room temperature.\n","externalUrl":null,"permalink":"/recipes/paska-buns/","section":"Recipes","summary":"This is a family recipe, a classic european bun.\nWhen Ann was growing up, her Great Oma Hamm (Oma Rille’s mom) would make Paska bread for Easter. When Great Oma passed away, her recipes disappeared with her as she never wrote anything down. She had her recipes memorized and the measurements were done with her hands. I miss the family traditions of holiday baking and am hoping this recipe brings back some nostalgia.\n","title":"Paska buns","type":"recipes"},{"content":"This is a classic summer treat, with peaches from the Okanagan.\nFruit filling 2 cans peaches in juice (398 ml / 14 oz each), drained with the juice reserved 100g white sugar (½ cup), or to taste 1 tablespoon cornstarch 1 tablespoon peach schnapps (optional) 1 teaspoon cinnamon ½ teaspoon nutmeg 1 teaspoon lemon juice 1 teaspoon salt Whisk the reserved juice, sugar, cornstarch, schnapps, cinnamon, nutmeg, lemon juice, and salt together in a cold saucepan until no lumps of cornstarch remain. Heat on low, stirring, until the sauce turns glossy and thick enough to coat a spoon. Stir in the peaches and set aside to cool.\nCrumble 225g cold butter (1 cup), diced or grated 65g all-purpose flour (½ cup) 135g rolled oats (1½ cups) 70g brown sugar (⅓ cup) 55g pecans (½ cup), crushed 4 teaspoons cinnamon 2 teaspoons salt Rub the butter into the dry ingredients by hand until everything is coated and the mixture is crumbly. A few pulses in a food processor or a short mix with the paddle attachment on a stand mixer also works.\nTo bake Spread the fruit and sauce in a medium baking dish and cover with the crumble. Bake at 190°C (375°F) until the crumble is deep golden and crisp and the filling bubbles at the edges, about 45 minutes.\nNotes Frozen fruit with fruit juice works in place of canned peaches. The original recipe listed 4 tablespoons of cinnamon in the crumble, which is almost certainly a typo; 4 teaspoons is used here. Salt is high across the two components (3 teaspoons total). Use unsalted butter, and cut the crumble salt to 1 teaspoon if the fruit isn\u0026rsquo;t very sweet. For a leaner, sandier topping, see [[Crisp topping]]. ","externalUrl":null,"permalink":"/recipes/peach-fruit-crisp/","section":"Recipes","summary":"This is a classic summer treat, with peaches from the Okanagan.\nFruit filling 2 cans peaches in juice (398 ml / 14 oz each), drained with the juice reserved 100g white sugar (½ cup), or to taste 1 tablespoon cornstarch 1 tablespoon peach schnapps (optional) 1 teaspoon cinnamon ½ teaspoon nutmeg 1 teaspoon lemon juice 1 teaspoon salt Whisk the reserved juice, sugar, cornstarch, schnapps, cinnamon, nutmeg, lemon juice, and salt together in a cold saucepan until no lumps of cornstarch remain. Heat on low, stirring, until the sauce turns glossy and thick enough to coat a spoon. Stir in the peaches and set aside to cool.\n","title":"Peach / fruit crisp","type":"recipes"},{"content":"Recipe is from FoodTV\nIngredients Cookie Base: ½ cup unsalted Butter ¼ cup Sugar ⅓ cup Cocoa 1 large Egg, beaten 1 ¾ cup Graham Cracker Crumbs 1 cup sweetened Coconut, shredded ½ cup Blanched Almonds, finely chopped Peanut Butter Filling: ⅓ cup unsalted Butter, softened ⅓ cup Peanut Butter ½ cup Confectioners Sugar Chocolate Glaze: 4 oz Semi-Sweet Chocolate, chopped 2 tbsp unsalted Butter Directions: Line an 8 by 8-inch baking pan with aluminum foil, with long flaps hanging over each edge.\nFor the Cookie: put the Butter in a heatproof medium bowl. Bring a saucepan filled with an inch of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the Sugar and Cocoa, stir until combined. Add the Egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in the Graham Crumbs, Coconut, and Nuts. Press the dough firmly into the prepared pan. Save the pan of hot water for melting the chocolate. For the Filling: In a mixer, whisk the Butter, Peanut Butter, and Confectioners Sugar together in a medium bowl (or use an electric mixer with ingredients in a medium bowl) and beat until light. Spread over the cookie and freeze while you prepare the chocolate glaze. For the Glaze: Put the Chocolate and Butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from heat and cool slightly. When cool but still runny, pour the chocolate over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze for 30 minutes. To Serve: Remove from the freezer and let sit for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into squares using a sharp knife. Serve cool or at room temperature. Finished bars can be wrapped in the pan in plastic wrap then aluminum foil and frozen up to a month. ","externalUrl":null,"permalink":"/recipes/peanut-butter-nanaimo-bars/","section":"Recipes","summary":"Recipe is from FoodTV\nIngredients Cookie Base: ½ cup unsalted Butter ¼ cup Sugar ⅓ cup Cocoa 1 large Egg, beaten 1 ¾ cup Graham Cracker Crumbs 1 cup sweetened Coconut, shredded ½ cup Blanched Almonds, finely chopped Peanut Butter Filling: ⅓ cup unsalted Butter, softened ⅓ cup Peanut Butter ½ cup Confectioners Sugar Chocolate Glaze: 4 oz Semi-Sweet Chocolate, chopped 2 tbsp unsalted Butter Directions: Line an 8 by 8-inch baking pan with aluminum foil, with long flaps hanging over each edge.\n","title":"Peanut butter Nanaimo bars","type":"recipes"},{"content":"This recipe is from an old family recipe card. Not our family, of course, but from a random internet stranger’s family.\nIngredients Dough: 3 cups flour 1 tablespoon neutral oil ½ teaspoon salt 1 cup sour cream 1 egg ¾ cup of warm water (approximately) Combine ingredients (except for the water) in a large bowl. Add water and combine until you reach a soft, pliable dough. Fill with potatoes, sauerkraut, sweet cabbage, or the filling of your choice. Cook in water, and finish in a frying pan with some butter.\nPotato filling: 5lbs potatoes 1 onion, finely diced 1 block cream cheese (or any cheese) Butter, salt, pepper to taste Method Cook potatoes and diced onions together, drain, and combine with cheese (and butter/salt/pepper to taste).\n","externalUrl":null,"permalink":"/recipes/perogies/","section":"Recipes","summary":"This recipe is from an old family recipe card. Not our family, of course, but from a random internet stranger’s family.\nIngredients Dough: 3 cups flour 1 tablespoon neutral oil ½ teaspoon salt 1 cup sour cream 1 egg ¾ cup of warm water (approximately) Combine ingredients (except for the water) in a large bowl. Add water and combine until you reach a soft, pliable dough. Fill with potatoes, sauerkraut, sweet cabbage, or the filling of your choice. Cook in water, and finish in a frying pan with some butter.\n","title":"Perogies","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/pizza/","section":"Tags","summary":"","title":"Pizza","type":"tags"},{"content":"This is an improved dough tuned to work easily with a 6L stand mixer. It’s high-hydration and can be sticky, but the extra water provides a better ferment and lift. It also works well for focaccia with the addition of more oil in the pan and whatever toppings you enjoy.\nNote: I don’t suggest 00 flour for this recipe unless you have a pizza steel or oven that can reach 300C+. AP seems to work better in a home oven, though kneading and cooking times are a bit longer.\nMechanic This is a high-hydration dough (~67%), which trades easy handling for better ferment and lift. The diastatic malt powder supplies enzymes that break starches down into sugars, giving the yeast more to work with and helping the crust brown; sub in flour if you don\u0026rsquo;t have it, at the cost of a bit of that flavour development.\nIngredients Combine and let sit until foamy:\n400 grams water (warmish) 20 grams olive oil 10 grams diastatic malt powder 6 grams yeast Add to stand mixer bowl:\n600 grams AP flour 12 grams salt If you can’t find malt powder, replace it with regular flour. The diastatic malt helps develop flavour more quickly and can be approximated with a bit more ferment time and can be found in specialty baking stores and online.\nMethod Combine yeast, malt powder, water, and olive oil in a pourable container and let sit for 10-20 minutes. A light foam should appear if the yeast is still viable. With the flour and salt in your mixer bowl, add the yeast slurry and set the mixer to low (1 on our KitchenAid). Mix until combined. Once combined, set the mixer to medium and knead until a smooth dough forms (5-10 minutes). You may need to scrape down the dough hook, but generally it will work itself out with some speed adjustments. Note that your mixer may bounce its way off your counter, so don’t leave it unattended. Using a dough scraper, pull the dough out into a container 3-4x larger than the dough. Add olive oil to the container and form a rough ball. Let the dough prove until doubled (or so), which takes about an hour. If you have time to ferment the dough it improves the texture and flavour. This can take 24h-72h, depending on how much time you have. Make sure the dough is well oiled (or covered in plastic wrap) and place it in the back of your refrigerator for up to 3 days. If you’ve fermented your dough, remove from the fridge and let it come back up to room temperature. Using the lift and fold method, stretch and fold the dough in the bowl over itself 4 times. Let rest for 30 minutes and repeat. This aligns and strengthens the dough (making for larger bubbles). This can be repeated up to 4 times, but I generally only do it a few times. Divide into 3 portions and place on oiled and corn-meal (or semolina) lined pizza or sheet pans. If the dough isn’t stretching easily, let it sit for 10-20 minutes and try again. There are a few ways to bake pizza dough, depending on your toppings and oven. Generally, it’s easier to hit the grandma-style pizza in a home oven (176C/350F for 30-40 minutes), but you can also get a thinner pizza to rise nicely with some practice at higher temperatures (220C/430F or above). The hotter method would produce a bit more rise and crunch, but both work quite well.\n","externalUrl":null,"permalink":"/recipes/pizza-dough-2021-edition/","section":"Recipes","summary":"This is an improved dough tuned to work easily with a 6L stand mixer. It’s high-hydration and can be sticky, but the extra water provides a better ferment and lift. It also works well for focaccia with the addition of more oil in the pan and whatever toppings you enjoy.\n","title":"Pizza dough 2021 edition","type":"recipes"},{"content":"This is another iteration of my pizza dough recipe, based on some experimentation in late 2021. This is a medium-high hydration dough, optionally reinforced with additional gluten for structure and chew. I skip the autolyse step now, which I’ve replaced with a longer cold rise time. This recipe is based on Flour Water Salt Yeast , with gluten ratios lifted from recipes at Serious Eats (aiming at ~13-14% gluten).\n(Here is a worksheet for scaling if you need more or less of the recipe)\nMechanic This dough runs at ~75% hydration, with vital wheat gluten added to push the flour blend toward ~13-14% protein, closer to bread flour, for more structure and chew. Skipping the autolyse in favour of a long cold ferment (24 hours minimum, up to 5-6 days) develops flavour instead, while keeping the mixing itself to one pass.\nIngredients 1000g AP flour 20g vital wheat gluten (replace with flour if needed) 25g kosher salt 20g granulated sugar 7g instant yeast (~1 tsp) 750g warm water (30-35C) 30g olive oil 10-20g olive oil, for the proofing bucket Method In a stand mixer bowl, add the flour, gluten, salt, sugar, and yeast. Stir to combine on the mixer’s lowest setting, using the dough hook. Drizzle in the water until combined. Add the olive oil until combined. Once combined, knead the dough on medium until it forms a smooth dough that is free of the bowl. You may need to scrape down the hook and bowl a few times with your dough scraper, or raise and lower the bowl. This usually takes 5-10 minutes, and you’ll know the dough is ready when it forms a cohesive and smooth ball (or lump). Oil a proofing bucket and transfer the dough to it. Cover and refrigerate for a minimum of 24 hours, 48-72 hours is ideal (and up to 5-6 days). Making pizzas Remove 300g (small) - 450g (medium) chunks of dough from the proofing bucket, and form balls on a lightly floured counter. Let these balls come up to room temperature (and rise a bit). This takes about 2 hours (depending how warm your kitchen is), but use the finger test to determine when they’re ready. Dough that isn’t proofed enough will not stretch well, and will bubble up more during the bake. Roll out or otherwise flatten each dough ball on a floured counter. Add to a lightly greased pan or ungreased parchment, add toppings, and bake in a hot oven (233C/450F) on the middle rack. If you have a pizza steel/stone or cast/carbon steel pan, you’ll get a slightly better crust in less time. Bake for 10-15 minutes, or until the crust is golden and crispy (checking the bottom). Notes Making other breads When you have leftover pizza dough you can make other breads with it. And as usually your leftovers are more than 72 hours cold fermented, you’ll get something closer to a sourdough.\nFocaccia: bring dough to room temperature, longer rise, lots of oil.\nCiabatta: (Italian baguettes) form short loaves with the letter fold technique. Longer rise. Cooking in a vessel can result in a better crust.\nBaguette: similar to Ciabatta, but also vented and sprayed with additional water.\nLoaf: With loose dough pull corners over itself 5-10 times, rotating between corners. Invert and form a tight dough ball much like a bun or pizza, let rise. Drop in a parchment-lined Dutch oven and score.\nInternal temperature guide: 88C (190F): slightly under 94C (200F): fully done Troubleshooting If the dough isn’t crispy or cooked on the bottom, add it to a medium-hot teflon pan and finish the crust. For future pizzas, try different pans, steels, stones, and positions in the oven. Try to use the hottest temperature possible, to get the best structure and chew. Electric ovens recover poorly from being opened, so making more than 2-3 will often require a bunch of recharge time to get that temp back up again. ","externalUrl":null,"permalink":"/recipes/pizza-dough-2022-edition/","section":"Recipes","summary":"This is another iteration of my pizza dough recipe, based on some experimentation in late 2021. This is a medium-high hydration dough, optionally reinforced with additional gluten for structure and chew. I skip the autolyse step now, which I’ve replaced with a longer cold rise time. This recipe is based on Flour Water Salt Yeast , with gluten ratios lifted from recipes at Serious Eats (aiming at ~13-14% gluten).\n","title":"Pizza dough 2022 edition","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/pnw/","section":"Cuisine","summary":"","title":"PNW","type":"cuisine"},{"content":"For the 2021 Christmas season, we made a variety of soups. This one was one of them, and it combines two of our favourite soups into one: potato-leek, and mushroom-cream. It’s based roughly on Serious Eat’s and John’s take on the dish.\nIngredients: 3-4 washed leeks, finely sliced 2L veggie stock 2 tablespoons unsalted butter 3 russet potatoes, peeled and quartered 1 bay leaf 1 ½ cup cream (or sour cream, or buttermilk, or cashew cream ) ½ teaspoon ground nutmeg ½ cup dry sherry Salt and pepper to taste Mushroom garnish: 1 bag of mushrooms, washed and sliced 1 clove garlic 2 teaspoons of thyme Salt/pepper to taste Method This soup is an emulsion of potato starches and slowly stewed leeks. There are a few ways to do this, but the easiest at home is to blend with an immersion blender, then run the resulting soup through a fine mesh strainer (or a chinois).\nSlowly cook leeks in butter in a large pot or Dutch oven. Cook on low, stirring frequently to prevent any browning. Cook for 15-25 minutes, softer is better. Deglaze pan with dry sherry. Add stock, potatoes, bay leaf, salt, and pepper. Simmer gently, and cook until the potatoes start to fall apart. Discard bay leaf. Blend until smooth, taking care not to over blend. Strain soup through a fine mesh strainer, and continue heating on low. Add cream and nutmeg, and taste for seasoning. Mushrooms We like to add sautéd mushrooms as a pop of savoury and colour.\nMelt the butter and add the mushrooms to a pan on medium heat, stirring constantly. Once the mushrooms expel their water, add the garlic, thyme, and season. Add more butter if the pan is too dry. Sauté until browned and reserve for topping. ","externalUrl":null,"permalink":"/recipes/potato-leek-and-mushroom-soup/","section":"Recipes","summary":"For the 2021 Christmas season, we made a variety of soups. This one was one of them, and it combines two of our favourite soups into one: potato-leek, and mushroom-cream. It’s based roughly on Serious Eat’s and John’s take on the dish.\n","title":"Potato, leek, and mushroom soup","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/poultry/","section":"Tags","summary":"","title":"Poultry","type":"tags"},{"content":"The first best Sangria I’ve ever had was made by my Auntie Diane when Jay and I had visited Calgary during a Junior Roller Derby trip and we were staying with the Pattersons. This is the way my Auntie Di made it and it’s still one of the recipes I like best.\nIngredients: 1 Bottle of Red Blend Wine (I’ve used Chaberton Red Blend) ½ Bottle of a Zinfandel Red Wine (Barefoot Wines has a Zinfandel) ½ cup Brandy Fresh fruit: Strawberries, Mango, Blueberries, Orange (chop Strawberries, Mango \u0026amp; Orange into small cubes and remove as much skin from the oranges if possible) Directions: Add chopped fruits first (to prevent splashing) Add alcohol If serving with ice, add ice to glass when serving and pour Sangria over ice Use a spoon and add equal portions of fruit to each glass ","externalUrl":null,"permalink":"/recipes/prosecco-sangria/","section":"Recipes","summary":"The first best Sangria I’ve ever had was made by my Auntie Diane when Jay and I had visited Calgary during a Junior Roller Derby trip and we were staying with the Pattersons. This is the way my Auntie Di made it and it’s still one of the recipes I like best.\n","title":"Prosecco sangria","type":"recipes"},{"content":"This is a simple pulled or shredded BBQ style chicken that can be made without a smoker or BBQ. This is a braised dish that can be made on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered hotel pans.\nSee also: Shredded taco chicken Ingredients: 1kg chicken thighs, quartered (boneless, skinless) 1kg chicken breasts, cubed (boneless, skinless) 1 teaspoons liquid smoke 1.5 tablespoons poultry rub 1.5 teaspoon bouillon powder Rub liquid smoke, spices, bouillon, salt, over chicken and set aside in the fridge for 30 minutes or for up to 4 hours.\nBraising liquid: 250ml water or stock 125ml cider vinegar\n(sub with a light beer, white wine, etc.) ½ cup brown sugar or maple syrup 4 cloves garlic (smashed) ½ onion roughly chopped Method: Stovetop: In a dutch oven or large pot, combine braising liquid and stir to combine on low heat. Optionally, use a separate pan to sear the chicken to add texture and flavour. Add chicken to braising liquid and simmer (medium/low) , cooking to an internal temperature of 70C/160F. Remove from heat and let rest for 10 minutes. Remove chicken from pot (saving the liquid). Shred with a fork, or by using tongs to crush the chicken pieces. Add back enough braising liquid to keep the chicken moist. Optionally: reduce the braising liquid after straining, and thicken (and season) as a sauce. Alternative methods: Pressure cooker: ~15 minutes on high Oven: 30-40 minutes in hotel pan covered with foil, at 160C/325F ","externalUrl":null,"permalink":"/recipes/pulled-bbq-style-chicken/","section":"Recipes","summary":"This is a simple pulled or shredded BBQ style chicken that can be made without a smoker or BBQ. This is a braised dish that can be made on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered hotel pans.\n","title":"Pulled BBQ style chicken","type":"recipes"},{"content":"I like to save wings from the whole chickens that I roast for weekly dinners by stashing them in the freezer until I have enough for a wing day. In 3-4 weeks I’ll have 5 birds worth of wings, which when split at the elbow makes for 20 winglets. This is enough for 2-3 people, assuming you serve it with some veg.\nIngredients: ~20 winglets Spicy poultry rub: ½ cup of poultry rub 1 tablespoon of sugar 1-2 teaspoons of crushed red pepper flakes (break down in a mortar and pestle) 1 teaspoon of smoked and dried habanero Optional (if you like your wings crispier) 1 teaspoon baking powder 1 tablespoon cornstarch Hot sauce: ¼ cup vinegar-based hot sauce (like Frank’s) ¼ cup melted butter (to taste) hot poultry rub 2 tablespoons of some sort of herbal greenery (freeze dried works in a pinch) Celery leaves are great, or dill, oregano, parsley, etc. Directions: If you have whole wings, break down each one along each joint with a sharp knife, separating the tips (to save for stock). If your wings are frozen, defrost. Season the wings liberally with the spicy chicken rub and let sit in the fridge for 1-8 hours. Place on a rack in a lined baking sheet and preheat and oven to 219C (425F) with the convection on if you have it. Bake wings for 20-30 minutes, turning the pan once. Flip the wings once they lift without tearing, and return to the oven for another 20-30 minutes, or until brown. They should register ~85C (~185F) on an instant read thermometer. Note that frozen wings from younger birds may ooze a bit of red, this is harmless and does not indicate the wings are underdone (it’s from the bones). Fresh is better, and air-chilled will result in a much crispier wing.\n","externalUrl":null,"permalink":"/recipes/quick-crispy-wings/","section":"Recipes","summary":"I like to save wings from the whole chickens that I roast for weekly dinners by stashing them in the freezer until I have enough for a wing day. In 3-4 weeks I’ll have 5 birds worth of wings, which when split at the elbow makes for 20 winglets. This is enough for 2-3 people, assuming you serve it with some veg.\n","title":"Quick crispy wings","type":"recipes"},{"content":"A great snack or condiment, based on restaurant style hummus. Makes about 750ml (3 small grocery store sized containers).\nIngredients: ~400g tin chickpeas, drained 2x 3-4 cloves of garlic, boiled until soft 100 ml tahini (1-2 big spoons) 3 tablespoon extra virgin olive oil 90ml lemon juice (2-3 lemons, or from a bottle) 2-4 teaspoons kosher salt (to taste) Seasoning: ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon granulated garlic (for more garlic punch) ⅓ teaspoon black pepper (optional) Directions: Simmer chickpeas and whole garlic until soft. Drain liquid into a bowl (you may need some later) Add tahini paste, lemon, and salt/seasonings in a powerful blender. Add chickpeas once cooled to a safe temperature (to prevent burns from splashes). Blend until smooth, 1-2 minutes in a Vitamix, possibly longer in other blenders. Season to taste, adding salt and lemon juice until it tastes like hummus. Blend again until combined. Blend in olive oil last, this prevents the olive oil from turning bitter from the heat and friction of the blender. Taste one last time for seasoning, it should be balanced between creamy, nutty, and lemony, with a moderate garlic punch. Notes Flat taste: check for salt, then acid (and add more in small batches) Too thick: add olive oil (if balance of lemon is good) ","externalUrl":null,"permalink":"/recipes/quick-hummus/","section":"Recipes","summary":"A great snack or condiment, based on restaurant style hummus. Makes about 750ml (3 small grocery store sized containers).\nIngredients: ~400g tin chickpeas, drained 2x 3-4 cloves of garlic, boiled until soft 100 ml tahini (1-2 big spoons) 3 tablespoon extra virgin olive oil 90ml lemon juice (2-3 lemons, or from a bottle) 2-4 teaspoons kosher salt (to taste) Seasoning: ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon granulated garlic (for more garlic punch) ⅓ teaspoon black pepper (optional) Directions: Simmer chickpeas and whole garlic until soft. Drain liquid into a bowl (you may need some later) Add tahini paste, lemon, and salt/seasonings in a powerful blender. Add chickpeas once cooled to a safe temperature (to prevent burns from splashes). Blend until smooth, 1-2 minutes in a Vitamix, possibly longer in other blenders. Season to taste, adding salt and lemon juice until it tastes like hummus. Blend again until combined. Blend in olive oil last, this prevents the olive oil from turning bitter from the heat and friction of the blender. Taste one last time for seasoning, it should be balanced between creamy, nutty, and lemony, with a moderate garlic punch. Notes Flat taste: check for salt, then acid (and add more in small batches) Too thick: add olive oil (if balance of lemon is good) ","title":"Quick hummus","type":"recipes"},{"content":"This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book . These noodles will start out very shaggy, but will come together after resting.\nScale the ingredients by weight (using the percentages below) if you need more or less noodle.\nMechanic Sodium carbonate (baked baking soda) makes the dough alkaline, which is what gives ramen noodles their characteristic chew, yellow tint, and springiness, as opposed to a soft Italian-style pasta. At 38% hydration this is a stiff, shaggy dough that only comes together with rest and lamination, not extra water.\nIngredients 380g AP flour 20g vital wheat gluten 4g salt (1%) 6g sodium carbonate (1.5%), baked baking soda 145g water (38%) — consider testing some egg white to replace some of the water Note: sodium carbonate can cause burns, so keep it out of your eyes and wash up after working with it.\nMethod Combine the flour and gluten in a large bowl. Dissolve the salt and sodium carbonate in the water. Make a well in the middle of the flour and add the water mixture. Stir together with a fork until things start to stick, then blend with a pie dough blender or cutter, then with your hands. Spread the shaggy dough on plastic wrap, press it into a wide, flat “board”, and wrap tightly. Rest in the fridge for 24 hours, or on the counter for 20+ minutes. Cut the dough into 4 portions and use a rolling pin to flatten each enough to fit in your pasta maker. Carefully fold and repeat 2-3 times, focusing on laminating in one direction to encourage long gluten strand development (more here ). Let rest again, wrapped tightly. Work the dough further, down to the second-narrowest setting on your pasta maker. Switch to a cutting blade and run it through to noodlize it. Toss the noodles in flour (or starch) and store in sealed deli containers or similar. Freezes well, lasts at least a few days in the fridge. These noodles cook quickly, even from frozen (so no more than a few minutes).\n","externalUrl":null,"permalink":"/recipes/ramen-noodles/","section":"Recipes","summary":"This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book . These noodles will start out very shaggy, but will come together after resting.\n","title":"Ramen noodles","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/ratios/","section":"Tags","summary":"","title":"Ratios","type":"tags"},{"content":"","externalUrl":null,"permalink":"/reference/","section":"Reference","summary":"","title":"Reference","type":"reference"},{"content":"","externalUrl":null,"permalink":"/tags/reference/","section":"Tags","summary":"","title":"Reference","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/research/","section":"Tags","summary":"","title":"Research","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/rice-bowls/","section":"Tags","summary":"","title":"Rice-Bowls","type":"tags"},{"content":"This is a rich vegetable stock, a perfect replacement for beef stock in soups and stews. It’s simplified with a French profile, but can easily be adapted to PhØ, Ramen, or any cuisine with a few add-ins. This recipe blends the method from Bon Appétit’s Andy with Cooking With Glen’s (AKA, Canada’s Alton Brown), which rely on thinly sliced veg roasted for hours to deliver a deeply flavoured and coloured stock.\nThis recipe takes about 3 hours to complete (or about half if you use a pressure cooker). It works best 2:3 (veg:water), and when the veg is cut very thin. The rich, sweet flavour and colour is mostly due to the deeply browned components.\nIngredients: 2 large carrots 2 stalks celery 1 red pepper (optional) 2 large yellow/white onions 1 shallot (optional, sub with onion/garlic) 1 leek (optional, sub with onion) 1 head garlic 1 medium piece of kombu/dried seaweed 8 dried porcini mushrooms 8-10/60g dried shitake mushroom 200g mixed fresh mushrooms 5ml/1 teaspoons black peppercorns 3 tablespoons white (or other) miso 2 tablespoons tomato paste ~2 tablespoons Veg oil ~4L water Optional add-ins: 1 beet 1 knob ginger (diced) Cinnamon, star anise Bouquet garni, fennel, etc. Directions: Thinly slice veg into one or more roasting trays. Denser vegetables can be sliced on a mandoline and the softer ones by hand. Crush dried mushrooms (without hydrating) and add to tray(s). Mix tomato paste, miso, and vegetable oil together and toss with vegetables until thoroughly combined. In a 200C/400F oven, roast veg until a deep brown (but not burnt), 30-45 minutes. Stir occasionally. Transfer to a large pot, add water, and simmer for 1 hour. If using a pressure cooker, cook on low pressure for 20 minutes and decompress using the slow method (for a clearer stock). Remove solids, strain. Sample stock in a small bowl with a pinch of salt or soy and note if stock is strong or not (for whatever you plan on using the stock for). You can optionally reduce the stock by 50% for freezing or use within 5 days refrigerated. Notes At a ratio of 3:2 the stock should be a dark, rich colour and be ready to use 1:1 in most preparations. This may vary slightly depending on roasting time and ratio of veg to water.\n","externalUrl":null,"permalink":"/recipes/rich-vegmushroom-stock/","section":"Recipes","summary":"This is a rich vegetable stock, a perfect replacement for beef stock in soups and stews. It’s simplified with a French profile, but can easily be adapted to PhØ, Ramen, or any cuisine with a few add-ins. This recipe blends the method from Bon Appétit’s Andy with Cooking With Glen’s (AKA, Canada’s Alton Brown), which rely on thinly sliced veg roasted for hours to deliver a deeply flavoured and coloured stock.\n","title":"Rich veg/mushroom stock","type":"recipes"},{"content":"This recipe is an original from the Assistant Pastry Chef at Tiny Lou’s located inside the Hotel Clermont, Atlanta, Georgia. Dad \u0026amp; I have each stayed at Hotel Clermont individually and together. On our first trip together (January 2020), we ate at Tiny Lou’s 6 times! On one of our first nights, the waitress handed us a free dessert to take back up to our room. We were not sure what it was, but Dad loved it. So the next day we asked at the restaurant what it was that they had given us, and they replied that the Assistant Pastry Chef was playing around with a new recipe and it was a Rocky Road Brownie. The next night we had dinner at Tiny Lou’s, they sent us up with 2 more Brownies. We thanked the staff and let them know we really enjoyed the treats, and on the final day, they staff provided us with the Rocky Road Brownie recipe written out and 4 more Brownies to take with us.\nBrownie Base Ingredients: 600g Bittersweet Chocolate; coresly chopped 230g Unsalted Butter 140g Flour 8 Eggs, Large 540g Sugar 2 tsp Vanilla 100g Chocolate Chips 100g White Chocolate 120g Black Cocoa Powder Pecans (amount was not listed, so guessing 100 - 200g and use quartered/half pecan pieces) Marshmallow Meringue Topping: 120ml Large Egg Whites 185g Sugar 3 pinches of Salt 4 tsp Vanilla Extract Directions: Preheat the Oven to 160 degrees C (325 F)\nFor the Rocky Road Brownie Base: Butter a 9 x 13inch Baking Dish. Put Flour and Cocoa Powder in a mixing bowl and set aside. In the bowl of a standing mixer with a whisk attachment, combine Eggs, Sugar, Vanilla, and Salt. Whisk on high speed until the mixture becomes pale yellow. Using a rubber spatula, fold the chocolate into the egg mixture. Fold in Butter (the recipe does not say, but I’m assuming melted and cooled butter). Fold in Flour and Cocoa Powder. Fold in Pecans. Pour batter into the prepared pan, and mix the top of the batter with the marshmallow meringue. Marshmallow Meringue: Pour water to the depth of 2 inches in a saucepan over medium heat, bring to simmer. Combine Egg Whites, Sugar, and Salt in the bowl of a standing mixer. Place over water, make sure water does not touch the stand mixer bowl. Mix the egg whites with a whisk until combined. Switch to a spatula, mixing to prevent scrambling. When the egg whites mixture reaches 76 degrees C (170 F), remove from the heat and return to the stand mixer. Whisk at high speed until the bowl is cold. The meringue will become bright white. Bake Brownies until no longer jiggling.\n","externalUrl":null,"permalink":"/recipes/rocky-road-brownies/","section":"Recipes","summary":"This recipe is an original from the Assistant Pastry Chef at Tiny Lou’s located inside the Hotel Clermont, Atlanta, Georgia. Dad \u0026 I have each stayed at Hotel Clermont individually and together. On our first trip together (January 2020), we ate at Tiny Lou’s 6 times! On one of our first nights, the waitress handed us a free dessert to take back up to our room. We were not sure what it was, but Dad loved it. So the next day we asked at the restaurant what it was that they had given us, and they replied that the Assistant Pastry Chef was playing around with a new recipe and it was a Rocky Road Brownie. The next night we had dinner at Tiny Lou’s, they sent us up with 2 more Brownies. We thanked the staff and let them know we really enjoyed the treats, and on the final day, they staff provided us with the Rocky Road Brownie recipe written out and 4 more Brownies to take with us.\n","title":"Rocky road brownies","type":"recipes"},{"content":"A classic fresh tomatillo salsa. It’s fresh, tart, and great on chips or tacos.\nIngredients: 500g (8-10) tomatillos, outer peel removed, halved ½ onion, roughly chopped 2 serrano or jalapeños, chopped (seeds removed if you don’t like it hot) Alternative: dried chilis rehydrated (or 1-2 tablespoons of quality ancho powder) 2-3 cloves of garlic Handful of cilantro, lower stems removed Salt 1 tablespoon olive oil 1 tablespoon fresh lime juice (optional) Directions: Wash veg and roughly chop. Optionally: roast the tomatillo, onions, and garlic until brown spots appear Blend veg and cilantro to desired texture, adding oil and salt to taste. Lasts up to 3 weeks in the fridge ","externalUrl":null,"permalink":"/recipes/salsa-verde/","section":"Recipes","summary":"A classic fresh tomatillo salsa. It’s fresh, tart, and great on chips or tacos.\nIngredients: 500g (8-10) tomatillos, outer peel removed, halved ½ onion, roughly chopped 2 serrano or jalapeños, chopped (seeds removed if you don’t like it hot) Alternative: dried chilis rehydrated (or 1-2 tablespoons of quality ancho powder) 2-3 cloves of garlic Handful of cilantro, lower stems removed Salt 1 tablespoon olive oil 1 tablespoon fresh lime juice (optional) Directions: Wash veg and roughly chop. Optionally: roast the tomatillo, onions, and garlic until brown spots appear Blend veg and cilantro to desired texture, adding oil and salt to taste. Lasts up to 3 weeks in the fridge ","title":"Salsa verde","type":"recipes"},{"content":"This is a simplified satay marinade, great for chicken, tofu, pork, and beef. This is based loosely on Chef John’s Penang Pork Satay .\nIngredients: 2 tsp turmeric 1 small (4cm) piece of fresh ginger (grated or sliced) 1 large shallot, diced 8 cloves garlic, diced 3 tbsp ancho chili powder 2 tsp ground coriander 1 tsp chipotle (or paprika) ¼ cup brown sugar ¼ cup rice vinegar 2 tbsp soy sauce 1 tsp tamarind paste 1 lime, juiced and zest ½ bunch of packed cilantro (optional) 1 tbsp fish sauce or worcestershire (optional) 1 tbsp of any fairly neutral oil Protein: 1 tbsp salt (to dry brine + season protein) Protein (chicken thighs, pork shoulder, chuck roast, tofu, mushrooms, etc.) Directions: Combine everything but the salt in a blender or food processor. Blend until smoothish. Add marinade to protein and work in thoroughly (1-2 minutes). Refrigerate for up to 4 hours. Cook protein until done: 230C/450F oven on a foil lined pan Fry on med/high Grill on high, turning every 2-3 minutes ","externalUrl":null,"permalink":"/recipes/satay-marinade/","section":"Recipes","summary":"This is a simplified satay marinade, great for chicken, tofu, pork, and beef. This is based loosely on Chef John’s Penang Pork Satay .\nIngredients: 2 tsp turmeric 1 small (4cm) piece of fresh ginger (grated or sliced) 1 large shallot, diced 8 cloves garlic, diced 3 tbsp ancho chili powder 2 tsp ground coriander 1 tsp chipotle (or paprika) ¼ cup brown sugar ¼ cup rice vinegar 2 tbsp soy sauce 1 tsp tamarind paste 1 lime, juiced and zest ½ bunch of packed cilantro (optional) 1 tbsp fish sauce or worcestershire (optional) 1 tbsp of any fairly neutral oil Protein: 1 tbsp salt (to dry brine + season protein) Protein (chicken thighs, pork shoulder, chuck roast, tofu, mushrooms, etc.) Directions: Combine everything but the salt in a blender or food processor. Blend until smoothish. Add marinade to protein and work in thoroughly (1-2 minutes). Refrigerate for up to 4 hours. Cook protein until done: 230C/450F oven on a foil lined pan Fry on med/high Grill on high, turning every 2-3 minutes ","title":"Satay marinade","type":"recipes"},{"content":"I’ve seen gyros done many ways, including whole cuts marinated and spit-roasted , minced, and cased + mince. This recipe is closer to a food cart style gyro, based on a mix of minced meats and some filler to achieve a classic fast food texture.\nI like to cook sausage-like things in a sheet pan or thin steam pan, sort of like a thin meatloaf, then I cut it up to freeze. To prepare the meat for gyros or other uses, defrost, slice thinly, and reheat in a pan (to get that classic style crust). Prepping it in this way allows you to cook a bunch for future use, and to make it easy to get consistent shapes for all sorts of applications. Also, it’s easier than forming or casing sausages, or piling meat on a spit you might not have.\nThe recipe is based on Chef John’s and one Food Network , adjusted to my kitchen and preferences. I consider it a sort of basic sausage that could be cased, rolled, or in my case, baked in a pan.\nIngredients: I aim for 2-3% salt per kg of protein, and spices are proportional to the salt.\n500g ground lamb 500g ground beef 1 small yellow onion, finely diced 4 cloves garlic, crushed ¼ cup of bread crumbs 2 tablespoons ice water 1 teaspoon vinegar ← needs to be tested, but is in classic Gyros 1 tablespoon freshly minced rosemary 2 teaspoons dried oregano 2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 teaspoon cumin 1 teaspoon paprika ¼ teaspoon MSG ⅛ teaspoon cinnamon Directions: Mix ingredients (except half of the water) by hand until thoroughly combined, and then a bit longer (half way towards a softer texture like Vienna sausage). Add remaining water if needed. The result should not be wet, but should be homogeneous and fairly smooth. Test cook a tablespoon of mixture, and taste for salt and seasoning (and texture). Adjust if needed. Add parchment to a quarter sheet pan and press into a flat loaf. Rest, covered with plastic wrap (or another pan) for ~2 hours in the fridge. Bake in a preheated oven at 175C (350F) for 25-35 minutes, until an internal temperature of 70C (160F) is reached A classic food cart gyro is served on a pita (heated in olive oil in a pan), with tzatziki, diced tomatoes, onions, and lettuce. In Northern Greece, ketchup and mustard may be added, even though this is crazy talk.\nGyro meat is also great in soups, on salads, and in other styles of sandwiches. It freezes well as it’s cooked, and reheats quickly.\nNotes MSG pushes most sausage over the edge. Alternatively you can use some miso, or parm.\nTest this\nI ended up bumping the heat up a bit to crisp some edges. I think the higher temperature works better overall and will try that for the entire bake time on my next pass.\n","externalUrl":null,"permalink":"/recipes/sheet-pan-fast-food-style-gyros/","section":"Recipes","summary":"I’ve seen gyros done many ways, including whole cuts marinated and spit-roasted , minced, and cased + mince. This recipe is closer to a food cart style gyro, based on a mix of minced meats and some filler to achieve a classic fast food texture.\n","title":"Sheet pan fast food style gyros","type":"recipes"},{"content":"This is a quick shredded chicken for tacos, salads, or rice bowls.\nIngredients: 1 kg (1 package) of boneless, skinless chicken thighs 100g (½ tin) of chipotle peppers and sauce (minced) 1 onion, finely minced Juice of 1 lime 3 large cloves of garlic, minced 2 teaspoons ancho chili powder 2 teaspoons cumin 2 teaspoons salt 1 teaspoon black pepper ½ teaspoon MSG (Accent, optional) Method You can cook the chicken in a large skillet, in the oven, or on a grill. We’ll list some suggestions for all methods, but the goal will be to get a nice crust on it and get the internal temperature to 75C-90C (170F-200F). Darker meat with connective tissue softens above 75C and is best closer to 90C, whereas leaner cuts like breast shouldn’t be cooked far past 65C.\nMake a paste with the chipotles, lime juice, onions, and spices. Marinade chicken for 30 minutes to 4 hours (overnight is okay, but the texture starts to shift towards “ham“ the longer it sits). Remove chicken, shaking off excess marinate. Grill on medium: oil grill, turn frequently until browned and at temperature. Pan on medium-low: oil pan, turn frequently until browned and at temperature. Oven at 200C/400F: line pan with foil or parchment, oil liner, add chicken and flip a few times to coat with oil. Bake for 20-30 minutes until browned and at temperature. While letting meat rest, add remaining marinade to a pot and simmer for 10 minutes. Taste and adjust seasoning. Add chicken to a large bowl and shred. Add ½-1cup of sauce back to the chicken and stir. Reserve and refrigerate the remaining sauce for service. Sauce can be used in tacos or as a dip. Sauce is good for 2-3 days in the refrigerator. ","externalUrl":null,"permalink":"/recipes/shredded-taco-chicken/","section":"Recipes","summary":"This is a quick shredded chicken for tacos, salads, or rice bowls.\nIngredients: 1 kg (1 package) of boneless, skinless chicken thighs 100g (½ tin) of chipotle peppers and sauce (minced) 1 onion, finely minced Juice of 1 lime 3 large cloves of garlic, minced 2 teaspoons ancho chili powder 2 teaspoons cumin 2 teaspoons salt 1 teaspoon black pepper ½ teaspoon MSG (Accent, optional) Method You can cook the chicken in a large skillet, in the oven, or on a grill. We’ll list some suggestions for all methods, but the goal will be to get a nice crust on it and get the internal temperature to 75C-90C (170F-200F). Darker meat with connective tissue softens above 75C and is best closer to 90C, whereas leaner cuts like breast shouldn’t be cooked far past 65C.\n","title":"Shredded taco chicken","type":"recipes"},{"content":"Gravy is a simple sauce of meat drippings and a roux (equal parts fat and flour), about 1:5 roux:liquid (e.g., 50mg roux to 250mg liquid).\nIngredients: Pan drippings (from roasting) Stock Roux (butter, flour) Salt/pepper to taste Method: Make a roux. Combine equal parts flour and fat (butter and/or vegetable oil or rendered fat). Cook roux until there is some colour. Darker roux has a nutty taste, but thickens slightly less well. Stir in stock and pan drippings. Taste, stir, and season as needed. Cook until thickened and remove from heat. Gravy lasts 3-4 days in the fridge and generally freezes well in casseroles or on its own.\nNotes: Taste the pan dripping before salting the stock, as some dry brines will make the pan drippings salty. This is okay, but you don’t want to over-season early. You can use any type of stock, but I usually make chicken stock with extra chicken bones from our weekly dinners. Check out the poultry stock and beef stock recipes in this book for examples. Boxed or frozen stock also work, as do bouillon cubes and jars (just check salt levels on those). You can replace flour with any starch (or gluten-free flour substitute), but some starches are less effective for leftovers. You can balance a flat stock with some MSG and salt. White pepper can add some depth, and occasionally (and very sparingly) some acid can help elevate. ","externalUrl":null,"permalink":"/recipes/simple-chicken-pork-and-beef-gravy/","section":"Recipes","summary":"Gravy is a simple sauce of meat drippings and a roux (equal parts fat and flour), about 1:5 roux:liquid (e.g., 50mg roux to 250mg liquid).\nIngredients: Pan drippings (from roasting) Stock Roux (butter, flour) Salt/pepper to taste Method: Make a roux. Combine equal parts flour and fat (butter and/or vegetable oil or rendered fat). Cook roux until there is some colour. Darker roux has a nutty taste, but thickens slightly less well. Stir in stock and pan drippings. Taste, stir, and season as needed. Cook until thickened and remove from heat. Gravy lasts 3-4 days in the fridge and generally freezes well in casseroles or on its own.\n","title":"Simple chicken, pork, and beef gravy","type":"recipes"},{"content":"This is a fridge-magnet recipe that is perfect to mop up old herbs and sour cream. We often have it over a chunky combination of sliced cabbage, broccoli, carrots, and celery.\nIngredients: ½ cup Hellman\u0026rsquo;s mayo ½ cup sour cream 1-2 tablespoon cider vinegar (Braggs is good) 2 tablespoon white sugar 2 teaspoons fresh thyme leaves, finely chopped 1 teaspoon coriander 1 teaspoon MSG Salt/pepper to taste Directions: Combine ingredients in a small bowl and stir or whisk together. Season to taste, but should balance sweet/acid/salt in a pleasing way.\n","externalUrl":null,"permalink":"/recipes/simple-chunky-salad-dressing/","section":"Recipes","summary":"This is a fridge-magnet recipe that is perfect to mop up old herbs and sour cream. We often have it over a chunky combination of sliced cabbage, broccoli, carrots, and celery.\n","title":"Simple chunky salad dressing","type":"recipes"},{"content":"I saw a simpler version of green goddess dressing on a wedge salad in Atlanta. It was bright, garlic forward, and herbal (but not emulsified). This is my version of it.\nIngredients: ¾ cup fresh herbs (flat leaf parsley, tarragon, chives) 200 ml neutral (or nice olive) oil 80 ml lemon juice 25 ml white vinegar (or white wine) 25 ml honey or maple syrup 12g or about 2-3 garlic cloves (minced) 15 ml Worcestershire sauce (optional) 2 whole anchovy fillets or dashi powder/msg Kosher salt and freshly ground black pepper Method Combine the ingredients in a suitable and sealable container. Add salt to taste. Stow in the refrigerator for at least 6 hours, but 24 is better. Optional: run through a blender until smooth. Notes I\u0026rsquo;ve tested only with flat leaf parsley (was delicious).\nI\u0026rsquo;ve only tested this with MSG.\n","externalUrl":null,"permalink":"/recipes/simple-green-goddess-dressing/","section":"Recipes","summary":"I saw a simpler version of green goddess dressing on a wedge salad in Atlanta. It was bright, garlic forward, and herbal (but not emulsified). This is my version of it.\n","title":"Simple green goddess dressing","type":"recipes"},{"content":"Rice bowls are a simple combination of rice, veg, protein, and sauces. You can put pretty much any combination of foods in a rice bowl, and the goal is a balance of crunch and savoury. These bowls are about 650-800 kcals per portion.\nIngredients 1 cup basmati rice 1 portion baked chicken/fish 100g sautéd bok choi 100g cabbage 100g steamed broccoli Sauce and garnish to taste 1 cup basmati rice ½ cup (100g) cooked beef 100g cabbage 100g steamed broccoli 100g julienned carrot Sauce and garnish to taste General rules: 2-3 types of sautéd/steamed veg 1-2 types (100-250g) of protein\n(I like 1x plant-based like tofu, and 1x baked fish/chicken) 2 sauces\n(one for proteins, and one that is brighter for pickles or veg) 1-2 pickled ingredients, e.g., Pickled ginger Quick pickled cucumber/carrot/onion (finely sliced/chopped) Garnishes, e.g., green onion finely chopped chili oil ponzu sauce sesame seeds Examples: Teriyaki chicken or fish Bulgogi beef Baked/fried tofu Notes Add 1 piece of cinnamon (or 5 spice, or any warming spice) to the rice Variations Teriyaki chicken/fish/tofu: Bottled or homemade teriyaki sauce Season (lightly with salt/MSG) Lightly coat with sauce (add some half way through, reserve remaining for bowl) Bake on parchment at ~200C, for 15-25 minutes\n(to internal temp of 63C, can pull at 60C and rest) Bulgogi beef: Prepare minced beef base (or thinly sliced beef or pork) With 1-2 cups of beef, reheat in bulgogi sauce\n(freezing anything you will not use in 3-4 days) Other combos: Gochujang sauce works well with chicken or pork (same basic cooking method as teriyaki) Shredded chicken (with any sauce) Green goddess dressing (with any protein, but especially chicken or prawns) Other plant-based proteins work well too (sauce them up similarly to any of the meat combos) Cabbage, kale, and carrots pair nicely in an asian slaw that works well on top of a rice bowl. ","externalUrl":null,"permalink":"/recipes/simple-rice-bowls/","section":"Recipes","summary":"Rice bowls are a simple combination of rice, veg, protein, and sauces. You can put pretty much any combination of foods in a rice bowl, and the goal is a balance of crunch and savoury. These bowls are about 650-800 kcals per portion.\n","title":"Simple rice bowls","type":"recipes"},{"content":"A quick, tasty marinade for shrimp.\nIngredients: Olive oil 1 large clove of garlic, minced ½ knob of ginger, grated ½ shallot minced 1 tsp smoked paprika 1 tsp mustard powder 1 lemon/lime, juiced Bonus ingredients: Roasted jalapenos seeds in Cilantro or other herbs Directions: Roughly mix ingredients. Add peeled, deveined shrimp. Marinate for 30m - 1h (much longer and you’ll end up with ceviche).\n","externalUrl":null,"permalink":"/recipes/simple-shrimp-marinade/","section":"Recipes","summary":"A quick, tasty marinade for shrimp.\nIngredients: Olive oil 1 large clove of garlic, minced ½ knob of ginger, grated ½ shallot minced 1 tsp smoked paprika 1 tsp mustard powder 1 lemon/lime, juiced Bonus ingredients: Roasted jalapenos seeds in Cilantro or other herbs Directions: Roughly mix ingredients. Add peeled, deveined shrimp. Marinate for 30m - 1h (much longer and you’ll end up with ceviche).\n","title":"Simple shrimp marinade","type":"recipes"},{"content":"This is a quick, refrigerator sweet pickle, perfect for beets, cabbage, and other hearty veg.\nPickling solution: 2 cups water 2 cups apple cider vinegar 1 cup granulated sugar 2 tbsp kosher salt 10 whole peppercorns 10 cloves 1 tbsp pickling spice Veg: 1 bag of beets, peeled 1 shallot, sliced 3 cloves garlic, halved Directions: Steam or roast peeled beets until al dente (~15 minutes steamed, ~30 minutes roasted). If your beets are different sizes, halve the larger ones. Let cool until you can handle them safely. Place pickling spice in a tied cheese cloth ball or reusable tea bag/clamp. Combine liquids to make a pickling solution, adding spices, shallot, and garlic in a sauce pan and simmer until combined. Let cool enough to handle. Add brine and beets to a large, glass container. Refrigerate and enjoy in 2-3 days (good for up to a few months). ","externalUrl":null,"permalink":"/recipes/simple-sweet-pickled-veg/","section":"Recipes","summary":"This is a quick, refrigerator sweet pickle, perfect for beets, cabbage, and other hearty veg.\nPickling solution: 2 cups water 2 cups apple cider vinegar 1 cup granulated sugar 2 tbsp kosher salt 10 whole peppercorns 10 cloves 1 tbsp pickling spice Veg: 1 bag of beets, peeled 1 shallot, sliced 3 cloves garlic, halved Directions: Steam or roast peeled beets until al dente (~15 minutes steamed, ~30 minutes roasted). If your beets are different sizes, halve the larger ones. Let cool until you can handle them safely. Place pickling spice in a tied cheese cloth ball or reusable tea bag/clamp. Combine liquids to make a pickling solution, adding spices, shallot, and garlic in a sauce pan and simmer until combined. Let cool enough to handle. Add brine and beets to a large, glass container. Refrigerate and enjoy in 2-3 days (good for up to a few months). ","title":"Simple, sweet pickled veg","type":"recipes"},{"content":"This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it from scratch.\nIngredients: 6 tablespoons red curry paste 1 ½ tablespoon tomato paste 2 can of non-emulsified coconut milk 2 cup of veg stock ½ cup sugar (cane, brown, or similar) 2-3 cups colourful veggies, roasted where appropriate Carrots and sweet potato Frozen peas 3 tablespoons garlic and ginger paste 2 tablespoons savoury sauce (miso, soy, sake) 1 tin of bamboo shoots (drained) 1 tin of canned mini corn cobs (drained) 2 limes, juiced ~2 cups of protein Thinly sliced mushrooms Tofu (dusted with rice flour, white pepper, and salt) Salt to taste (1 tablespoon or so) Optional: Fresh herbs Mint, basil Cilantro Sliced Thai chilis Extra coconut cream Directions: Roast the larger veg tossed in oil and salt, in a 219C (450F) oven until browning or slightly charred. Set aside. Fry mushrooms in oil until browning, then add tofu tossed in rice flour and salt. Add ginger/garlic paste and continue to fry until tofu starts to brown. Note that mushrooms need to be started first as they release water, it evaporates, and then they start to brown. Fry curry paste in a small amount of oil for 2-3 minutes. Add coconut milk solids and continue frying until fragrant, for 3-4 minutes or until oil starts to separate slightly. Add the remaining coconut milk. If you have any uncooked veg, add to the base and cook until nearing tender. Add roasted veg, fried mushrooms/tofu, and tinned ingredients. Add stock, sugar, and simmer until everything is heated and the veg is tender. Lower heat and add lime juice, and season to taste. To serve: I like to serve this curry with basmati/cinnamon rice, and top with:\nPicked or chopped herbs Finely sliced chilis Drizzled with coconut cream ","externalUrl":null,"permalink":"/recipes/simpler-thai-red-curry/","section":"Recipes","summary":"This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it from scratch.\n","title":"Simpler Thai red curry","type":"recipes"},{"content":"( source )\nThe thickness of the sauce will depend on the ratio of liquid to cheese. If you weigh the cheese and then add the liquid as a percent of the weight you will get:\nCheese plus 0% to 35% liquid - firm, molded cheese, cheese slices\nCheese plus 35% to 85% liquid - thick and flowing cheese sauce, good for dips and quesos\nCheese plus 85% to 120% liquid - thin cheese sauce, cheese foam, fondues, mac and cheese\nCheese plus 120% liquid or more - continues to become thinner and thinner.\nThe final ingredient is the sodium citrate, which causes the cheese to stay together as it melts. It\u0026rsquo;s typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.\nSince sodium citrate brings a salty, sour taste it\u0026rsquo;s important to use appropriate proportions while keeping the flavor of the dish in mind.\nMelty Cheese\nTo make your own cheese sauces first choose the flavors you are aiming for. Then pick a cheese or two that will fit in that flavor profile. Remember, they don\u0026rsquo;t have to be a traditionally \u0026ldquo;melty\u0026rdquo; cheese; anything that isn\u0026rsquo;t super-dry should work fine.\nNext, pick a liquid that will complement the cheese. Some common liquids are beer, wine, cider, stock, milk, or juices. Depending on how firm you want your cheese to be you can use anywhere between 35% liquid for a semi-molded cheese, up to 120% for a thin and runny sauce.\nThe final ingredient is the sodium citrate, which causes the cheese to stay together as it melts. It\u0026rsquo;s typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.\nWhen adding the cheese to the sauce you can use an immersion blender for a smooth sauce or a whisk for a stringier sauce. I often use a crockpot to keep the sauce melted for parties, that way you can just leave it out on the counter.\nCheese Soup\nTo make your own cheese soup first choose the flavors you are aiming for. Then pick a cheese or two that will fit in that flavor profile. Remember, they don\u0026rsquo;t have to be a traditionally \u0026ldquo;melty\u0026rdquo; cheese; anything that isn\u0026rsquo;t super-dry should work fine.\nNext, pick a liquid that will complement the cheese. Some common liquids are beer, wine, cider, stock, milk, or juices. Depending on how firm you want your cheese soup to be you can use anywhere around 120% liquid for a heartier cheese soup, up to 175% for a thinner version.\nThe sodium citrate, which causes the cheese to stay together as it melts, is typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.\nFondue or Queso\nTo make your own cheese fondue or queso, first choose the flavors you are aiming for. Then pick a cheese or two that will fit in that flavor profile. Remember, they don\u0026rsquo;t have to be a traditionally \u0026ldquo;melty\u0026rdquo; cheese; anything that isn\u0026rsquo;t super-dry should work fine.\nNext, pick a liquid that will complement the cheese. Some common liquids are beer, wine, cider, stock, milk, or juices. I tend to use between 50% and 90% for dips, depending on what I\u0026rsquo;m dipping into it, but you can go as high as 120% for runnier dips used with bread or other delicate items.\nSodium citrate, which causes the cheese to stay together as it melts, is typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.\nSliceable Cheese\nTo make your own sliceable cheese first choose the flavors you are aiming for. Then pick a cheese or two that will fit in that flavor profile. Remember, they don\u0026rsquo;t have to be a traditionally \u0026ldquo;melty\u0026rdquo; cheese; anything that isn\u0026rsquo;t super-dry should work fine.\nNext, pick a liquid that will complement the cheese. Some common liquids are beer, wine, cider, stock, milk, or juices. Depending on how firm you want your cheese to be you can use anywhere between 0% liquid for a firm molded cheese, up to 35% less firm slice.\nSodium citrate, which causes the cheese to stay together as it melts, is typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight\n","externalUrl":null,"permalink":"/reference/sodium-citrate-ratios/","section":"Reference","summary":"( source )\nThe thickness of the sauce will depend on the ratio of liquid to cheese. If you weigh the cheese and then add the liquid as a percent of the weight you will get:\n","title":"Sodium citrate ratios","type":"reference"},{"content":"Recipe research notes for a soft sandwich bun. Adapted from Serious Eats (Cemita rolls) and Food Wishes (hamburger buns). See also [[Chef John\u0026rsquo;s Hamburger Buns]].\nDough Ingredient Imperial Metric Notes All-purpose flour 12.5 oz 354g Heavy cream 8 oz 227g Or milk + 50ml softened butter Eggs 3 Divided (2 in dough, 1 for wash) Instant yeast 1½ tsp 7ml Slightly increased from original Kosher salt 2 tsp 10ml More salt than original Sugar 3 tbsp 44ml A bit more would be good Toppings 1 egg + water for eggwash (too much egg wash is an issue — dilute well) ½ cup sesame seeds 1 tbsp coarse sea salt (better mixed into eggwash than sprinkled on top) Method Combine flour, cream, eggs, yeast, salt, and sugar into a sticky dough. (~10 min) Transfer to a bowl, cover, and rise at room temperature until 1½× original size, about 4 hours. Alternatively: proof overnight in a bucket in the fridge for better flavour and texture. Flour dough, transfer to floured work surface. Form into a ball, divide into 6 even pieces with a bench scraper. Form each into a ball, flatten, and transfer to a parchment-lined baking sheet seam-side down. Rest uncovered at room temperature for 1 hour (uncovered gives a better crust than covered in plastic wrap). Preheat to 230°C (450°F) with convection. Brush with eggwash, sprinkle sesame seeds. Bake until deep golden brown, ~17 minutes. Cool on a wire rack. Total active time: ~35 min. Total time with rise: ~4.5 hours (or overnight + 1.5 hours).\nStorage: Up to 1 week in the refrigerator in a bag. Adding a small ramekin of water to the oven helps develop a thicker crust.\n","externalUrl":null,"permalink":"/reference/soft-sandwich-bun-research/","section":"Reference","summary":"Recipe research notes for a soft sandwich bun. Adapted from Serious Eats (Cemita rolls) and Food Wishes (hamburger buns). See also [[Chef John’s Hamburger Buns]].\nDough Ingredient Imperial Metric Notes All-purpose flour 12.5 oz 354g Heavy cream 8 oz 227g Or milk + 50ml softened butter Eggs 3 Divided (2 in dough, 1 for wash) Instant yeast 1½ tsp 7ml Slightly increased from original Kosher salt 2 tsp 10ml More salt than original Sugar 3 tbsp 44ml A bit more would be good Toppings 1 egg + water for eggwash (too much egg wash is an issue — dilute well) ½ cup sesame seeds 1 tbsp coarse sea salt (better mixed into eggwash than sprinkled on top) Method Combine flour, cream, eggs, yeast, salt, and sugar into a sticky dough. (~10 min) Transfer to a bowl, cover, and rise at room temperature until 1½× original size, about 4 hours. Alternatively: proof overnight in a bucket in the fridge for better flavour and texture. Flour dough, transfer to floured work surface. Form into a ball, divide into 6 even pieces with a bench scraper. Form each into a ball, flatten, and transfer to a parchment-lined baking sheet seam-side down. Rest uncovered at room temperature for 1 hour (uncovered gives a better crust than covered in plastic wrap). Preheat to 230°C (450°F) with convection. Brush with eggwash, sprinkle sesame seeds. Bake until deep golden brown, ~17 minutes. Cool on a wire rack. Total active time: ~35 min. Total time with rise: ~4.5 hours (or overnight + 1.5 hours).\n","title":"Soft sandwich bun (research notes)","type":"reference"},{"content":"This is an example. Copy it and replace things. Keep your description short and sweet, but include a bit of history if you can. Memories are a huge part of the food we eat!\nMain ingredients: 6 fresh tomatoes, diced\n(or 1-2 tins of canned tomoatoes) 1 large green pepper, diced 1 large onion, finely diced 1 large jalapeno pepper, seeds removed and finely diced 1 lime, juiced ½ lemon, juice 2 tbsp red wine vinegar \\[a\\] 1 tbsp sugar 1 tsp kosher salt 2 tsp black pepper 1-2 cloves garlic, finely minced ½ cup cilantro, finely chopped Directions: Mix ingredients by hand in a large bowl. Taste for seasoning and adjust. Bake jalapeno seeds and crush in a mortar and pestle. Combine with salsa. Rest salsa in the fridge for 30 minutes (or up to 7 days). Notes: The original recipe had 1 cup of vinegar, but that seems like a lot.\n","externalUrl":null,"permalink":"/recipes/south-american-red-salsa/","section":"Recipes","summary":"This is an example. Copy it and replace things. Keep your description short and sweet, but include a bit of history if you can. Memories are a huge part of the food we eat!\n","title":"South American red salsa","type":"recipes"},{"content":"This dish is great when spagehetti squash is in season.\nBoth Grandma Rempel and my sister, Teresa, eat Spaghetti Squash Boats (Grandma) or Spaghetti Squash Casserole (Teresa) on a weekly basis! So we wanted to give it a try. The concepts are pretty much the same and both have room for variations.\nIngredients: 1 Spaghetti Squash (for 2 people) 1 package Ground Chicken, Turkey, or Beef/Pork combo Small Onion or Shallot, diced 3 Cloves Garlic, finely chopped Optional Vegetables: chopped celery, celery leaves, zucchini, peppers For a more Mexican version: 1 can Black Beans 1 cup Corn (Frozen, canned, or fresh) Directions: Preheat the oven to 375 degrees F (190 C) Cut the Squash in half, and remove all the seeds. Brush the squash with oil and season with a small amount of salt. Bake until cooked (about 30 minutes). While the squash is cooking, prepare your filling. Cook up your meat filling of choice and brown. Add your chosen vegetables and cook until tender. Then incorporate your seasonings. If using canned beans and corn, add them after the mixture is cooked. This is where you choose if you want boats or a casserole! Boats - fill the squash with your mixture. You can top with grated cheese, feta, salsa, and sun-dried tomatoes. Then place back into the oven for the cheese to melt or to heat back up. Casserole - once the squash is cooked, shred the baked squash with a fork and place into a mixing bowl. Add the meat mixture (with additives if applicable) and toss. Add the combined mixture to a casserole dish and toss with shredded cheese. Place back into the oven for 15-20 minutes. You can also turn on the broiler for a few minutes to let the cheese get a nice brown! ","externalUrl":null,"permalink":"/recipes/spaghetti-squash-boats-or-casserole/","section":"Recipes","summary":"This dish is great when spagehetti squash is in season.\nBoth Grandma Rempel and my sister, Teresa, eat Spaghetti Squash Boats (Grandma) or Spaghetti Squash Casserole (Teresa) on a weekly basis! So we wanted to give it a try. The concepts are pretty much the same and both have room for variations.\n","title":"Spaghetti squash boats (or casserole)","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/spanish/","section":"Cuisine","summary":"","title":"Spanish","type":"cuisine"},{"content":"","externalUrl":null,"permalink":"/tags/spices/","section":"Tags","summary":"","title":"Spices","type":"tags"},{"content":"A classic 1980s party dip.\nAuntie Betty-Lou used to make this Spinach Dip and it is now Ann’s favourite version to make and is always a hit no matter where we take and serve it! We make this for most holidays or family gatherings.\nMain ingredients: 1 package of Knorr vegetable soup mix 1 ¼ cup of sour cream 1 ¼ cup of Hellman\u0026rsquo;s mayonnaise 1 can water chestnuts (finely chopped) black pepper 1 package of frozen spinach, thawed Sourdough, crackers, or other dip vehicle Directions: Defrost the frozen spinach overnight in the fridge. Squeeze water out of spinach (if not yet completely defrosted, run under cold water) Cut up spinach and combine with soup mix, sour cream, and mayo. Add black pepper, to taste. Stir well! Rest in the fridge; ideally for 24 hours before serving. ","externalUrl":null,"permalink":"/recipes/spinach-dip/","section":"Recipes","summary":"A classic 1980s party dip.\nAuntie Betty-Lou used to make this Spinach Dip and it is now Ann’s favourite version to make and is always a hit no matter where we take and serve it! We make this for most holidays or family gatherings.\n","title":"Spinach dip","type":"recipes"},{"content":"This is a quick flatbread, similar to the Trader Joe’s mushroom and truffle flatbread (but without the truffle oil).\nIngredients: 2x (20cm / 8in) flatbreads, naans, etc. ¼ cup grated parmesan ½ cup grated swiss or emmental 1 tablespoon mayonnaise Topping: 1 cup sliced mushrooms (criminis work) 1 cup frozen spinach 3 cloves garlic 1 tablespoon unsalted butter (or olive oil) 1 teaspoon lemon juice ½ teaspoon thyme ½ teaspoon coriander ½ teaspoon MSG (for punch) Salt and pepper to taste Method: Sauté the toppings in a medium pan: Add butter, mushrooms, and salt, and cook until wet (then until browning) Add spinach and cook until the water is gone Add garlic and cook until softened (but not browned) Add thyme, coriander, MSG, and salt/pepper (to taste) Set aside to cool Preheat your oven with your flatbreads until they’re warmed through (and defrosted if frozen). Goal is to make sure the flatbread does not start out soggy. Remove before the bread is toasted. Pull the bread out of the oven and add toppings: Spread a thin layer of mayo on the flatbread Add mushroom mixture evenly (make sure to break up any lumps of spinach) Top with a spartan amount of cheese Return to oven and bake until the bread is crispy and cheese melted ","externalUrl":null,"permalink":"/recipes/spinach-mushroom-flatbread/","section":"Recipes","summary":"This is a quick flatbread, similar to the Trader Joe’s mushroom and truffle flatbread (but without the truffle oil).\nIngredients: 2x (20cm / 8in) flatbreads, naans, etc. ¼ cup grated parmesan ½ cup grated swiss or emmental 1 tablespoon mayonnaise Topping: 1 cup sliced mushrooms (criminis work) 1 cup frozen spinach 3 cloves garlic 1 tablespoon unsalted butter (or olive oil) 1 teaspoon lemon juice ½ teaspoon thyme ½ teaspoon coriander ½ teaspoon MSG (for punch) Salt and pepper to taste Method: Sauté the toppings in a medium pan: Add butter, mushrooms, and salt, and cook until wet (then until browning) Add spinach and cook until the water is gone Add garlic and cook until softened (but not browned) Add thyme, coriander, MSG, and salt/pepper (to taste) Set aside to cool Preheat your oven with your flatbreads until they’re warmed through (and defrosted if frozen). Goal is to make sure the flatbread does not start out soggy. Remove before the bread is toasted. Pull the bread out of the oven and add toppings: Spread a thin layer of mayo on the flatbread Add mushroom mixture evenly (make sure to break up any lumps of spinach) Top with a spartan amount of cheese Return to oven and bake until the bread is crispy and cheese melted ","title":"Spinach mushroom flatbread","type":"recipes"},{"content":"This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu. Makes enough filling for around 50 small stuffed pastas (10g each).\nIngredients: 250ml ricotta cheese 60g thawed chopped spinach 40g crushed pecans 15g (2 cloves) smashed/minced garlic 25g grated parmesan cheese (~ ½ cup) plus more for serving 20g fresh or dried herbs (thyme, basil, oregano, etc.) 5g freshly ground black pepper 3g salt Butter or oil for frying Method: Fry nuts, shallots and garlic until translucent. Add peppers, spinach, and seasonings, cooking and stirring until they start to dry out. Deglaze (if needed), scrape up any fond, and let cool. Combine ricotta, parmesan, and cooled mixture thoroughly. Cool before using as a pasta filling. If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill..\n","externalUrl":null,"permalink":"/recipes/spinach-pecan-pasta-filling/","section":"Recipes","summary":"This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu. Makes enough filling for around 50 small stuffed pastas (10g each).\nIngredients: 250ml ricotta cheese 60g thawed chopped spinach 40g crushed pecans 15g (2 cloves) smashed/minced garlic 25g grated parmesan cheese (~ ½ cup) plus more for serving 20g fresh or dried herbs (thyme, basil, oregano, etc.) 5g freshly ground black pepper 3g salt Butter or oil for frying Method: Fry nuts, shallots and garlic until translucent. Add peppers, spinach, and seasonings, cooking and stirring until they start to dry out. Deglaze (if needed), scrape up any fond, and let cool. Combine ricotta, parmesan, and cooled mixture thoroughly. Cool before using as a pasta filling. If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill..\n","title":"Spinach pecan pasta filling","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/sprouts/","section":"Tags","summary":"","title":"Sprouts","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/stocks/","section":"Tags","summary":"","title":"Stocks","type":"tags"},{"content":"Grandma Rempel (Ann’s Mom) used to make stuffed mushrooms caps for special occasions. I never had a taste for them, but then one day, I realized I was missing out. There was no real recipe for these, and my mom just told me how she whipped them up and this is how I’ve been making them since. The ingredients can be altered/adjusted based on the number and size of mushrooms and you are welcome to add or change to your taste preferences. I’m basing this recipe on 8 large white mushrooms so alter as required.\nIngredients: 8 Large White Mushrooms ⅓ Anaheim Pepper, finely minced ½ Shallot, finely minced 2 Tbsp Purple Onion, finely minced (or one slice of the onion) ¾ Package Shallot \u0026amp; Chive or Garlic \u0026amp; Herb Boursin 3 Tbsp Hummus (plain or garlic) Parmesan Cheese, finely grated (¼ cup or so), and additional if desired, to top while baking 30 Grams of fresh Shrimp, or 1 Large Prawn, finely chopped (optional) Just do not use too much otherwise the caps will taste fishy Mix together and add Salt \u0026amp; Pepper to taste Directions: Wash the mushrooms and remove the stems. Place on a piece of paper towel and allow them to completely dry. Preheat the oven to 177 degrees F (375 C) and use a convection oven if possible (to help dry out the mushrooms). Mix together all the filling ingredients. Once the mushrooms have dried, trim the bottom edges to maximum stuffing space. Optional: lightly oil the outside of the mushrooms to encourage browning. Place a rack onto a lined baking sheet (you do not want the mushrooms cooking in their own liquid because the mushrooms will stay mushy). Place the mushrooms on the rack and pack the mushrooms with the filling until their level is full. If there is any filling left over, the mushrooms can be topped with a little more filling to make a small dome. Top with additional Parmesan if desired. Bake low and slow; about 30 - 45 minutes (size has a lot to do with cooking time). Place under the broiler for the last few minutes of cooking if you want a little more browning. Allow the Caps to sit for 5 minutes before trying to move. ","externalUrl":null,"permalink":"/recipes/stuffed-mushroom-caps/","section":"Recipes","summary":"Grandma Rempel (Ann’s Mom) used to make stuffed mushrooms caps for special occasions. I never had a taste for them, but then one day, I realized I was missing out. There was no real recipe for these, and my mom just told me how she whipped them up and this is how I’ve been making them since. The ingredients can be altered/adjusted based on the number and size of mushrooms and you are welcome to add or change to your taste preferences. I’m basing this recipe on 8 large white mushrooms so alter as required.\n","title":"Stuffed mushroom caps","type":"recipes"},{"content":"This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and mildly spicy (according to our family).\nIngredients: ¼-½ cup gochujang 2 tablespoons of ketchup 3 tablespoons of rice wine, rice wine vinegar, or vinegar 2 tablespoons of soy sauce (dark or regular) 2 tablespoons honey, brown sugar, or maple syrup 1-2 cloves of garlic finely minced (or granulated garlic) 1-2 teaspoons ground ginger (or equivalent minced) ½ teaspoon 5 spice Directions: Combine ingredients in a saucepan, whisk, and heat, reducing until thickened. Remove from heat, let cool enough to handle, and use on your favourite dish (or store in the fridge for up to a few weeks). Drizzle over fried tofu, or Drizzle on roast veggies, or Toss with lightly seasoned oven-baked chicken wings, etc. ","externalUrl":null,"permalink":"/recipes/sweet-gochujang-sauce/","section":"Recipes","summary":"This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and mildly spicy (according to our family).\nIngredients: ¼-½ cup gochujang 2 tablespoons of ketchup 3 tablespoons of rice wine, rice wine vinegar, or vinegar 2 tablespoons of soy sauce (dark or regular) 2 tablespoons honey, brown sugar, or maple syrup 1-2 cloves of garlic finely minced (or granulated garlic) 1-2 teaspoons ground ginger (or equivalent minced) ½ teaspoon 5 spice Directions: Combine ingredients in a saucepan, whisk, and heat, reducing until thickened. Remove from heat, let cool enough to handle, and use on your favourite dish (or store in the fridge for up to a few weeks). Drizzle over fried tofu, or Drizzle on roast veggies, or Toss with lightly seasoned oven-baked chicken wings, etc. ","title":"Sweet gochujang sauce","type":"recipes"},{"content":"We watched Alton Brown make this on Food TV then had to try it for ourselves and LOVED it!\nIngredients: 1 lb \u0026amp; 3 oz Sweet Potatoes, peeled and cubed 1 ¼ cups Plain Yogurt ¾ cups Dark Brown Sugar, packed ½ tsp Cinnamon ¼ tsp Nutmeg 5 Egg Yolks Pinch of Salt 1 9in Deep Dish frozen Pie Shell 1 cup Pecans, chopped and toasted 1 tbsp Maple Syrup Directions: Steam cubed Sweet Potatoes for 20 minutes or until the potatoes are fork tender. Mash with a potato masher and set aside. Preheat the oven to 350 degrees F (175 C). Place Sweet Potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add Yogurt, Brown Sugar, Cinnamon, Nutmeg, Egg Yolks, and Salt to taste, then beat until well combined. Pour batter into pie shell and place onto a sheet pan. Sprinkle top of pie with the toasted pecans and drizzle with the Maple Syrup. Bake for 50 to 55 minutes. Remove from the oven and cool on a cooling rack. Keep refrigerated after cooling. ","externalUrl":null,"permalink":"/recipes/sweet-potato-pie/","section":"Recipes","summary":"We watched Alton Brown make this on Food TV then had to try it for ourselves and LOVED it!\nIngredients: 1 lb \u0026 3 oz Sweet Potatoes, peeled and cubed 1 ¼ cups Plain Yogurt ¾ cups Dark Brown Sugar, packed ½ tsp Cinnamon ¼ tsp Nutmeg 5 Egg Yolks Pinch of Salt 1 9in Deep Dish frozen Pie Shell 1 cup Pecans, chopped and toasted 1 tbsp Maple Syrup Directions: Steam cubed Sweet Potatoes for 20 minutes or until the potatoes are fork tender. Mash with a potato masher and set aside. Preheat the oven to 350 degrees F (175 C). Place Sweet Potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add Yogurt, Brown Sugar, Cinnamon, Nutmeg, Egg Yolks, and Salt to taste, then beat until well combined. Pour batter into pie shell and place onto a sheet pan. Sprinkle top of pie with the toasted pecans and drizzle with the Maple Syrup. Bake for 50 to 55 minutes. Remove from the oven and cool on a cooling rack. Keep refrigerated after cooling. ","title":"Sweet potato pie","type":"recipes"},{"content":"What’s to say? This is a broccoli salad that has bacon. If you don’t want bacon, try some smoked tempeh or roasted sweet potatoes with smoked paprika. It’s a sweet and savoury salad that is more filling than most.\nSalad: 500g / 1 lb of bacon cooked and crumbled (Smoked Tempeh is a good substitute) 1 large head of broccoli 2 cups of red seedless grapes, halved 1 cup of celery, diced 1 small red onion, diced 1 package of slivered almonds Dressing: ( Alternative ) 1 cup of mayonnaise (Hellman’s or fresh) ½ cup of white sugar or maple syrup 1 tsp white vinegar (or Apple Cider vinegar) Directions: Mix together dressing ingredients. You’re way cooler if you use one of those tiny whisks. Combine salad ingredients and mix without mashing or crushing them. Toss salad with dressing. Variations We sometimes vary the recipe a bit:\nUse ½ or ¼ the onion for less bite Add sunflower seeds and sauté with almonds in butter before adding. If you add spices you’ll be a god. Substitute Smoked Tempeh for Bacon to keep the dish vegetarian ","externalUrl":null,"permalink":"/recipes/ts-broccoli-salad/","section":"Recipes","summary":"What’s to say? This is a broccoli salad that has bacon. If you don’t want bacon, try some smoked tempeh or roasted sweet potatoes with smoked paprika. It’s a sweet and savoury salad that is more filling than most.\n","title":"T’s broccoli salad","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/tea/","section":"Tags","summary":"","title":"Tea","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/techniquess/","section":"Tags","summary":"","title":"Techniquess","type":"tags"},{"content":"","externalUrl":null,"permalink":"/tags/temperature/","section":"Tags","summary":"","title":"Temperature","type":"tags"},{"content":"Medium rare \\[1\\] Medium \\[2\\] Well \\[3\\] Fall apart tender \\[4\\] Chicken/Turkey (white meat)\n⛔️\n65C\n70C\n⛔️\nChicken/Turkey (dark meat)\n⛔️\n68C\n72C\n75C\nChicken (ground)\n⛔️\n70C\n80C\n⛔️\nPork (loin)\n60C\n65C\n75C\n⛔️\nPork (shoulder)\n60C\n65C\n75C\n80C\nPork (ground)\n⛔️\n65C\n75C\n⛔️\nBeef (steak, roasts)\n57C\n63C\n70C\n⛔️\nBeef (chuck)\n57C\n63C\n70C\n80C\nBeef (ground)\n⛔️\n63C\n70C\n⛔️\nSalmon (steaks)\n52C\n60C\n68C\n⛔️\nTuna (steaks)\n50-60C \\[5\\] 63C\n68C\n⛔️\nGround fish (all)\n⛔️\n63C\n70C\n⛔️\nShrimp\n60C\n63C\n68C\n⛔️\nDoneness is a function of time and temperature. The chart above aims for optimum texture and safety, and requires holding (i.e., reaching + maintaining) the stated temperature for a minimum of 3 minutes. These temperatures are lower than USDA/CFIA recommendations, which assume no holding time.\nSome cuts of meat are more suited for higher internal temperatures and longer cook times to soften and dissolve connective tissues (e.g., chuck roast, pork shoulder/butt). Some roasts are more suitable at more rare internal temperatures (e.g., bottom roasts, loins, most steaks, etc.).\nMost meats should rest for ~5% of their cooking time, to maximise moistness (e.g., steaks for 5 minutes, roasts for 10-20 minutes)\nMost cuts of fish do not have connective tissue and are optimal at rare-medium. Fish and seafood does not require any significant rest time.\nPoultry may have streaks of red in dark meat near the bones, even when fully cooked, often caused by weak, broken, or cut bones and not due to insufficient doneness. This is common in bone-in poultry that has been frozen, and is caused by pigment leached out of the marrow of the bones. This is safe to consume and has no strong flavour, even if it appears unpleasant.\n\\[1\\] Heat to this temperature for a minimum of 3 minutes, plus 5 minutes rest time per kilo.\n\\[2\\] Heat at this temperature for a minimum of 3 minutes, including 5 minutes rest time per kilo.\n\\[3\\] Non-connective cuts (steaks, breasts, loin roasts) will become tough after this temperature.\n\\[4\\] Dark meat and cuts with connective tissue will start to break down and become tender at this temperature. Larger cuts will take longer at this temperature to break down (test with a fork).\n\\[5\\] Sushi grade AHI TUNA can be seared and/or eaten raw.\n","externalUrl":null,"permalink":"/reference/temperature-and-doneness-cheat-sheet/","section":"Reference","summary":"Medium rare \\[1\\] Medium \\[2\\] Well \\[3\\] Fall apart tender \\[4\\] Chicken/Turkey (white meat)\n⛔️\n65C\n70C\n⛔️\nChicken/Turkey (dark meat)\n⛔️\n68C\n72C\n75C\nChicken (ground)\n⛔️\n70C\n80C\n⛔️\nPork (loin)\n60C\n","title":"Temperature and doneness cheat sheet","type":"reference"},{"content":"This is a simple teriyaki sauce, with some common add-ins. It\u0026rsquo;s simmered until reduced, and can be thickened if desired.\nMechanic Every ingredient scales as a percentage of the soy sauce (shoyu) volume, the base of the formula, so the sauce scales to any batch size.\nIngredients Ingredient % of shoyu Example: 250 ml shoyu Shoyu (soy sauce) 100% 250 ml Mirin 80–100% 200–250 ml Sake 50% 125 ml Brown sugar 40% 100 g MSG 1.5% 3.8 g Sesame oil 5% 12.5 ml Ginger (optional) 3% 7.5 g Garlic (optional) 3% 7.5 g Sesame seeds (optional) 2% 5 g Method Combine the ingredients and simmer for 10–15 minutes, reducing slightly. Adjust the shoyu or mirin to taste, depending on your local ingredients.\nTo thicken, combine 1–1.5 tablespoons of corn or rice starch with the same amount of water, then add to the boiling sauce.\nTo serve Rice bowls, kabobs, and burgers.\n","externalUrl":null,"permalink":"/recipes/teriyaki-sauce/","section":"Recipes","summary":"This is a simple teriyaki sauce, with some common add-ins. It’s simmered until reduced, and can be thickened if desired.\nMechanic Every ingredient scales as a percentage of the soy sauce (shoyu) volume, the base of the formula, so the sauce scales to any batch size.\n","title":"Teriyaki sauce","type":"recipes"},{"content":"This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and very midly spicy (according to our family). Makes about 500ml of sauce or marinade.\nPuré in a blender: 60g (2 tablespoons) Thai chilli paste 120ml (½ cup) fish sauce 150ml (½ cup + juice of 1 lime) lime juice 60g (½ cup) brown sugar 20g (1 tablespoon) neutral oil 40g (1 medium) shallot (rough chop) 20g finely minced garlic 10g finely minced ginger 2-4 red Thai chiles (seeds removed, rough chop) 1-2 cups cilantro (head of a small bunch, rough chop) 10g (1 teaspoon) Accent MSG 10g (1 teaspoon) salt (to taste) Added after puré: 1 red Thai chilli (seeds removed, fine chop) Lime zest (added to the marinade/sauce after blitzing) Garnish: 1/4 cup finely sliced scallions Directions: Rough chop and puré the main ingredients. Stop before the sauce is smooth. Taste and add salt as needed. Add after-puré ingredients and stir in with a spoon. Let rest and taste sauce one final time, and adjust salt/acid. This sauce will be sweet and acidic, and mildly spicy. Notes: When using as a marinade, avoid marinating for more than 30 minutes (for shrimp) and no more than a few hours for chicken and pork, as the acid will denature the proteins (which can result in a chalky texture)\nLook for real ingredients on the label (Aroy-D is a good brand in our area)\n","externalUrl":null,"permalink":"/recipes/thai-style-chilli-lime-sauce/","section":"Recipes","summary":"This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and very midly spicy (according to our family). Makes about 500ml of sauce or marinade.\n","title":"Thai style chilli lime sauce","type":"recipes"},{"content":"The focus this year is comfort foods and casserole leftovers.\nPregame snacks: Jalapeno poppersx \\[a\\] Chips Veggie platter Vegetarian fare: Gravy (mushroom, veg, kombu, BTB) Mixed roasted veg (carrots, cauli, sweet potato) Broccoli / brussel slaw, cranberry, nuts, and tempeh (with simple white dressing) Mashed potatoes (to rebake) Stuffing (bread, cran, nuts, fried tempeh, veg, stock) Baked Mac \u0026amp; chez with tempeh, panko, parm, and jalapenos Canned corn Dinner rolls Cranberry sauce Classic omni fare: Roast turkey Turkey/chicken gravy Desserts: Meridian snacks (Nanaimo bars, etc.) After party: Oven fried bacon (for sandwiches) Shepherd\u0026rsquo;s pie style veg casseroles for J Turkey madness casseroles for us The plan: Sunday before\n✔️ Veg stock Week before\n✔️ Recipe outlines and research (potatoes, salad) ✔️ Consider sad dessert situation Wednesday\nGrocery run (and cheater turkey) Friday\nPick up real turkey from Meridian Pick up snacks (M\u0026amp;M) Saturday\nGrocery run Veg gravy Turkey stock / gravy Dry brine turkey Mac\u0026amp;chez Pre-cook potatoes in casserole dish Sunday\n(day of)\nPrep salad and dressing Prep roasting veg Roast turkey Reheat roasted veg / mashed potatoes Reheat gravies Day after\nMake casseroles! Turkey sandies \\[a\\] No oven time\n","externalUrl":null,"permalink":"/reference/thanksgiving-2021/","section":"Reference","summary":"The focus this year is comfort foods and casserole leftovers.\nPregame snacks: Jalapeno poppersx \\[a\\] Chips Veggie platter Vegetarian fare: Gravy (mushroom, veg, kombu, BTB) Mixed roasted veg (carrots, cauli, sweet potato) Broccoli / brussel slaw, cranberry, nuts, and tempeh (with simple white dressing) Mashed potatoes (to rebake) Stuffing (bread, cran, nuts, fried tempeh, veg, stock) Baked Mac \u0026 chez with tempeh, panko, parm, and jalapenos Canned corn Dinner rolls Cranberry sauce Classic omni fare: Roast turkey Turkey/chicken gravy Desserts: Meridian snacks (Nanaimo bars, etc.) After party: Oven fried bacon (for sandwiches) Shepherd’s pie style veg casseroles for J Turkey madness casseroles for us The plan: Sunday before\n","title":"Thanksgiving 2021","type":"reference"},{"content":" We Three Cheeses All Melty and Gooey Merry Margarita Frankincense and Myrrh (smoked tofu, paprika, mushrooms, cheesus) Gifts from Afar (buttered paneer, butter chicken sauce) Oh Christmas Tree (basil, pine nuts, cheese chunks) A Winter Wonderland (Alfredo, mushroom) Mario, toad \u0026amp; Luigi (mushroom and spinach) Feliz Navidad (taco pizza) We Three Kings (treatsa pizza, with fruit) A Shepherd\u0026rsquo;s Story (shepherds pie pizza) Noel, noel (poutine pizza,) I’m dreaming of a white mac \u0026amp; cheese Christmas We Three Cheeses All Melty and Gooey\nRemember that time where we tried to make 12 days of pizza around Christmas? Pepperidge farm remembers!\nWe didn’t actually make all 12 of these pizzas, and they most definitely were not all good (we’re looking at you mac-and-cheese pizza), but it was a fun, uh, experiment.\n","externalUrl":null,"permalink":"/reference/the-aldersons-epic-12-days-of-pizza/","section":"Reference","summary":" We Three Cheeses All Melty and Gooey Merry Margarita Frankincense and Myrrh (smoked tofu, paprika, mushrooms, cheesus) Gifts from Afar (buttered paneer, butter chicken sauce) Oh Christmas Tree (basil, pine nuts, cheese chunks) A Winter Wonderland (Alfredo, mushroom) Mario, toad \u0026 Luigi (mushroom and spinach) Feliz Navidad (taco pizza) We Three Kings (treatsa pizza, with fruit) A Shepherd’s Story (shepherds pie pizza) Noel, noel (poutine pizza,) I’m dreaming of a white mac \u0026 cheese Christmas We Three Cheeses All Melty and Gooey\n","title":"The Alderson’s epic 12 days of pizza","type":"reference"},{"content":"You can make pretty much any leftovers into a casserole. This works especially well with large holiday dinner leftovers, or family style takeout for American/Chinese, Indian, Thai, and similar cuisines.\nIngredients: 2-3 cups of protein (seasoned, cooked). Examples: Turkey or chicken Minced beef (cottage pie) Lentils or chili (vegetarian cottage pie) Breakfast eggs (can be made vegetarian) Stir fried pork, curry, etc. 1-2 cups of gravy (matched to the proteins) 2-3 cups of mashed potatoes 2-3 cups of veg (from dinner, or frozen mix) (optional) ½ cup grated cheese Method: Layer a suitable baking dish, starting with the proteins and gravy, cover in veg, and spread potatoes over top. Sprinkle it with cheese. Bake in a 200C/400F oven until brown and bubbly (~65C/150F), or freeze with a lid (and wrap with beeswax paper or plastic wrap). ","externalUrl":null,"permalink":"/recipes/the-anything-casserole/","section":"Recipes","summary":"You can make pretty much any leftovers into a casserole. This works especially well with large holiday dinner leftovers, or family style takeout for American/Chinese, Indian, Thai, and similar cuisines.\n","title":"The anything casserole","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/the-food-log/","section":"The-Food-Logs","summary":"","title":"The-Food-Logs","type":"the-food-log"},{"content":"One of our favourite family Christmas traditions!\nAnn \u0026amp; Bruce first had these cookies made by a coworker while both working at Discover Software, Linda. We loved them and have been making them every holiday season since.\nIngredients: 1 lb butter (softened) 1 cup icing sugar ½ cup corn starch 3 cups flour 2 tsp vanilla chopped up Toblerone (original); if it’s a small bar, chop triangles in half and if it’s a large bar, chop triangles into thirds Makes about 2 dozen cookies (one small Toblerone = 24 pieces) Directions: Preheat the oven to 350 degrees F (175 C). Place butter in a mixer and blend until lightly fluffed. To the butter, mix in Icing Sugar, Corn Starch, Flour, and Vanilla and fluff all ingredients together. The batter has to be fluffy and not too warm. If it is too warm, place batter in the refrigerator for about half an hour. Though, do not let it get too cold or you cannot work with the batter. Take a spoon full of the shortbread batter and roll into a ball. Then take one piece of Toblerone and push it into the centre of your shortbread ball. Reroll the shortbread to get the batter all around the Toblernone. Your shortbread balls will melt slightly in the oven. Once the edges start to turn golden brown, they are ready to be removed. Allow cookies to cool on the pan before removing and fully cooling on a cooling rack. Store in an air-tight container in the fridge. Cookies can be served straight from the fridge, or pull some out a few hours before enjoying. ","externalUrl":null,"permalink":"/recipes/toblerone-shortbread/","section":"Recipes","summary":"One of our favourite family Christmas traditions!\nAnn \u0026 Bruce first had these cookies made by a coworker while both working at Discover Software, Linda. We loved them and have been making them every holiday season since.\n","title":"Toblerone shortbread","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/tags/tofu/","section":"Tags","summary":"","title":"Tofu","type":"tags"},{"content":"This vegetarian pepperoni substitute is great for pizzas, calzones, and rice dishes. It has a texture like cheese, with a nice, peppery flavour profile. It browns nicely, so be sure to put it on top of your cheese when using it for pizza!\nIngredients: 1/2 package smoked tofu (or home-smoked medium-firm tofu) 2 tablespoons smoked / hot paprika 2 teaspoons kosher salt 5-10 turns fresh black pepper 1 tablespoon sugar 1 teaspoon garlic powder and onion powder 1-2 tablespoons olive oil Hardware: 1 airtight container 1 spoon Directions: Mix spices and taste (should taste balanced salt/sweet/spice) Thinly slice tofu and toss with oil and spice mix Let marinate (lasts 1-2 weeks in the fridge) Notes smoked tofu or smoked tempeh also work well ","externalUrl":null,"permalink":"/recipes/tofu-pepperoni/","section":"Recipes","summary":"This vegetarian pepperoni substitute is great for pizzas, calzones, and rice dishes. It has a texture like cheese, with a nice, peppery flavour profile. It browns nicely, so be sure to put it on top of your cheese when using it for pizza!\n","title":"Tofu pepperoni","type":"recipes"},{"content":"Not sure where this recipe came from but it looks Yummy!\nIngredients: 1000ml Cream Cheese (2 blocks) 4 Eggs 1 can Condensed Milk 1 can Pumpkin (284ml) 1 tsp Cinnamon 2 tsp Vanilla 1 L Whipping Cream 3 tbsp Sugar 2 envelopes of Knox Gelatine Crust: Graham Crumbs (the amount depends on the size of your cheesecake pan) Option: a combination of ½ Graham Crumbs and ½ Chocolate/Oreo Crumbs) ¼ cup Butter, melted Sprinkle of Cinnamon Directions: Preheat the Oven to 300 degrees F (150 C). Prepare your crusts: pour the Graham Crumbs (or Graham and Oreo Crumbs combo) directly into your pans until it’s about an inch up. Sprinkle in a little bit of Cinnamon (can be omitted if Cinnamon will not compliment your cheesecake flavours) and with your fingers, mix into the crumbs and then form a little well in the middle of the pan. Pour the melted Butter into the well and with your fingers, mix the butter into the crumbs. If too wet, add more crumbs; if too dry, add more butter. Once you have the right consistency, press the crumbs into the bottom of the pan to form the crust. Ensure the edges are also pressed down. Bake the crust for 10 minutes. Remove and cool on a cooling rack. Turn up the oven to 350 degrees F (175 C). Layer 1: In a mixer, blend well, 1 of the blocks of Cream Cheese, Eggs, can of Pumpkin, Condensed Milk, Cinnamon, and 1 tsp Vanilla. Then slowly pour mixture into the pan with the crust. Bake for about 45 to 60 minutes; check after 40 minutes. If the toothpick comes out clean, then it is done. Cool slightly on a cooling rack; then cool completely in the refrigerator for about 1 ½ hours. Once the first layer has cooled, start the second layer. In the mixer, add the second block of Cream Cheese, 1 tsp Vanilla, 2 tbsp Sugar, and ⅛ cup of the Whipping Cream. Mix until smooth. In another bowl, whip 2 cups of the whipping cream with a portion of the remaining Sugar and Vanilla. Dissolve the Gelatine in a mixing bowl and add a small amount of hot water. Once dissolved, whip into the second cream cheese mixture (step 7). Now fold into the whip cream mixture (step 8). Add on to the first layer; place back into the refrigerator. Take the remaining whipping cream, sugar, and vanilla and whip until firm. Place onto the top of the cake. You now have three layers. Let cool for a minimum of one hour before serving. ","externalUrl":null,"permalink":"/recipes/triple-layered-double-pumpkin-cheesecake/","section":"Recipes","summary":"Not sure where this recipe came from but it looks Yummy!\nIngredients: 1000ml Cream Cheese (2 blocks) 4 Eggs 1 can Condensed Milk 1 can Pumpkin (284ml) 1 tsp Cinnamon 2 tsp Vanilla 1 L Whipping Cream 3 tbsp Sugar 2 envelopes of Knox Gelatine Crust: Graham Crumbs (the amount depends on the size of your cheesecake pan) Option: a combination of ½ Graham Crumbs and ½ Chocolate/Oreo Crumbs) ¼ cup Butter, melted Sprinkle of Cinnamon Directions: Preheat the Oven to 300 degrees F (150 C). Prepare your crusts: pour the Graham Crumbs (or Graham and Oreo Crumbs combo) directly into your pans until it’s about an inch up. Sprinkle in a little bit of Cinnamon (can be omitted if Cinnamon will not compliment your cheesecake flavours) and with your fingers, mix into the crumbs and then form a little well in the middle of the pan. Pour the melted Butter into the well and with your fingers, mix the butter into the crumbs. If too wet, add more crumbs; if too dry, add more butter. Once you have the right consistency, press the crumbs into the bottom of the pan to form the crust. Ensure the edges are also pressed down. Bake the crust for 10 minutes. Remove and cool on a cooling rack. Turn up the oven to 350 degrees F (175 C). Layer 1: In a mixer, blend well, 1 of the blocks of Cream Cheese, Eggs, can of Pumpkin, Condensed Milk, Cinnamon, and 1 tsp Vanilla. Then slowly pour mixture into the pan with the crust. Bake for about 45 to 60 minutes; check after 40 minutes. If the toothpick comes out clean, then it is done. Cool slightly on a cooling rack; then cool completely in the refrigerator for about 1 ½ hours. Once the first layer has cooled, start the second layer. In the mixer, add the second block of Cream Cheese, 1 tsp Vanilla, 2 tbsp Sugar, and ⅛ cup of the Whipping Cream. Mix until smooth. In another bowl, whip 2 cups of the whipping cream with a portion of the remaining Sugar and Vanilla. Dissolve the Gelatine in a mixing bowl and add a small amount of hot water. Once dissolved, whip into the second cream cheese mixture (step 7). Now fold into the whip cream mixture (step 8). Add on to the first layer; place back into the refrigerator. Take the remaining whipping cream, sugar, and vanilla and whip until firm. Place onto the top of the cake. You now have three layers. Let cool for a minimum of one hour before serving. ","title":"Triple layered double pumpkin cheesecake","type":"recipes"},{"content":"It can be difficult to make turkey into a great burger without some extra oomph. This recipe uses extras packed with flavour to bump up the savoury, better texture, and improve browning.\nPatties: 1 small eggplant, about 200g / 7oz (or mushrooms) Salt and freshly ground black pepper 1 teaspoon olive oil 1 teaspoon soy sauce ¼ teaspoon marmite or soup base (bouillon, demi, soup powder, etc.) 500g / 1 lb of boneless, skinless turkey thighs, cut into 1-inch cubes (or ground) 1 anchovy filet, mashed to a paste or ¼ cup feta + ¼ cup of diced sundried tomatoes (or can sub parmesan for feta) Special sauce: 1 cup Hellman’s mayonnaise 2 tablespoons (or so) of finely diced sundried tomatoes 2 (sweet garlic/dill) pickles diced 2 tablespoon onions (or shallots) finely diced Salt/pepper (to taste) Other greenery (if you have it: parsley, dill, etc.) Chop, mix, season, and set aside.\nOther optional condiments: Finely shredded iceberg or romaine Thinly sliced tomatoes Raw finely sliced purple (or any) onions Sliced pickles Mustard Roast the oiled and seasoned eggplant or mushrooms wrapped in foil at 200C/400F until tender (20-30 minutes). Cool, scrape flesh away, and finely mince or mash.\nAdd marmite or soup base, soy and any other minced savory components to a bowl and stir until combined. Add to turkey and stir/mash together, or run through a meat grinder. Form into patties and freeze (at least partially).\nWhen making patties, I both form and store patties separated with squares of parchment paper. Cut up squares that are slightly larger than your desired patty size and top with 140g / 5oz balls of meat mixture. Then add a second sheet over each ball, and press with a cutting board or pan. I like to tidy up the edges a bit with my fingers, and I prefer patties no more than about 7mm or ¼ inch thick, which both maximizes the browned surface to meat ratio, and won’t ball up like a thicker patty. I’d prefer two thin, but nicely browned patties over one thicker one.\nStack patties in a container or ziptop in the fridge (for 3-4 days) or freezer (for up to 3-4 weeks). Note that most parchment can be composted and is fairly non-stick. When adding patties to the grill, flattop, or pan, remove the top sheet of parchment, flip and hold the bottom parchment, peeling it off as the patty falls on the cooking surface.\nMethod: Cook prepared patties in a pan with oil or on a grill until medium or medium-well (63 - 65C, 145-149F). Let rest for 5-10 minutes while preparing the buns. Toast buns in a teflon pan, moving around until nicely browned. Add special sauce, and your choice of condiments. These patties are also great over salads or on regular bread with sprouts.\n","externalUrl":null,"permalink":"/recipes/turkey-burgers/","section":"Recipes","summary":"It can be difficult to make turkey into a great burger without some extra oomph. This recipe uses extras packed with flavour to bump up the savoury, better texture, and improve browning.\n","title":"Turkey burgers","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/ukrainian/","section":"Cuisine","summary":"","title":"Ukrainian","type":"cuisine"},{"content":"This is a pretty-much-any bun recipe based on Weissman\u0026rsquo;s famous multipurpose dough . It\u0026rsquo;s soft, and works for burger, dinner, hot dog buns, and likely other softish buns.\nMechanic A tangzhong, a paste of flour cooked with water and cream, pre-gelatinizes the starch before it ever meets the yeast. That lets the dough hold more liquid than a straight-kneaded one without turning slack, which is what keeps these buns soft for days instead of just on the day they\u0026rsquo;re baked.\nTangzhong 20g AP flour 70ml filtered water 20ml cream Whisk the flour, water, and cream together in a small pot until dissolved. Heat over medium, stirring constantly, until it thickens into a paste and reaches 65°C (150°F). Transfer to a bowl and set aside to cool.\nDough 200ml water 50ml cream 10g instant dry yeast 550g AP flour 10g sugar 10g kosher salt 60g (1 large egg) 20g (1 large egg yolk) 40g unsalted butter, melted Tangzhong (above) Warm the water and cream to about 38°C (100°F), combine in a metal bowl, and stir in the yeast. Let sit until foamy, 10-15 minutes.\nMeanwhile, whisk the flour, sugar, and salt together in the stand mixer bowl. Fit the mixer with the dough hook and, with it running on low, pour in the yeast mixture. Add the egg and egg yolk and mix until the dough comes together. Add the tangzhong and knead for 3-4 minutes. Add the melted butter and knead until fully incorporated, another 2-3 minutes.\nCover and let rise until doubled, about 1½ hours.\nShaping and baking 1 large egg, beaten, for egg wash Sesame seeds, for topping (optional) Divide the dough into pieces using the table below. For each piece, stretch and fold the dough over itself in your palm 6-7 times, then roll between your palms until the surface is taut. Place seam side down and shape according to the bun style.\nStyle Pieces Weight each Shape Burger buns 6 170g Roll flat with a rolling pin, slightly wider than the final width Hot dog buns 8 130g Roll into logs to the desired length, keeping them uniform Dinner buns 9 115g Place close enough together to fuse slightly as they rise Cover and let proof until visibly puffy and nearly doubled, 45 minutes to 1 hour.\nPreheat the oven to 190°C (375°F) and line a sheet pan with parchment, if not already proofing on one. Brush each bun with egg wash and top with sesame seeds, or score the top for a plain finish.\nBake until golden brown: 15-20 minutes for burger buns, 12-15 minutes for hot dog buns, 28-32 minutes for dinner buns.\nCool in the pan briefly, then transfer to a wire rack.\nNotes Best fresh, or refrigerated for up to a week. Scoring instead of topping with sesame seeds works well for a plainer dinner roll. ","externalUrl":null,"permalink":"/recipes/ultimate-every-bun-recipe/","section":"Recipes","summary":"This is a pretty-much-any bun recipe based on Weissman’s famous multipurpose dough . It’s soft, and works for burger, dinner, hot dog buns, and likely other softish buns.\nMechanic A tangzhong, a paste of flour cooked with water and cream, pre-gelatinizes the starch before it ever meets the yeast. That lets the dough hold more liquid than a straight-kneaded one without turning slack, which is what keeps these buns soft for days instead of just on the day they’re baked.\n","title":"Ultimate every-bun recipe","type":"recipes"},{"content":"These are a classic cookie from our childhood.\nThese cookies Grandma Rempel (Ann’s Mom) use to make all the time! These were such a treat for me and Teresa. So easy to make and so nostalgic.\nIngredients: 2 cups Sugar ½ cup Butter ½ cup Milk 4 tbsp Cocoa 1 cup Coconut 3 cups Rolled Oats 1 tsp Vanilla Variations: Use part Rolled Oats and part Cheerios or Puffed Wheat Directions: Place Sugar, Butter, and Milk into a saucepan and bring to a boil. Remove from heat and add Cocoa, Coconut, Oats, and Vanilla. Drop by spoonful onto wax paper and let cool. ","externalUrl":null,"permalink":"/recipes/unbaked-cookies/","section":"Recipes","summary":"These are a classic cookie from our childhood.\nThese cookies Grandma Rempel (Ann’s Mom) use to make all the time! These were such a treat for me and Teresa. So easy to make and so nostalgic.\n","title":"Unbaked cookies","type":"recipes"},{"content":"Growing up we ate a lot of post-war style food, including the famous Uncle Dan’s powdered ranch dip. I’m far too principled and lazy to buy powdered mix, so I came up with my own approximation. Two things make this dip stand out: MSG and an overnight stint in the fridge. Don’t skimp on either.\nIngredients: 200g (1 cup) sour cream 200g (1 cup) Hellman’s mayonnaise 1g (1 ½ teaspoon) ground black peppercorns 2g (1 tablespoon) dill 1g (½ teaspoon) MSG 2g (1 teaspoon) roasted / granulated garlic 2g (2 teaspoons) salt Method Combine the ingredients in a suitable and sealable container. Add salt to taste. Stow in the refrigerator for at least 6 hours, but 24 is better. If you have buttermilk, replace some of the mayo with it. Yoghurt can replace the sour cream in a pinch, but it needs some sugar to balance out the tartness.\n","externalUrl":null,"permalink":"/recipes/uncle-bruces-ranch-dip/","section":"Recipes","summary":"Growing up we ate a lot of post-war style food, including the famous Uncle Dan’s powdered ranch dip. I’m far too principled and lazy to buy powdered mix, so I came up with my own approximation. Two things make this dip stand out: MSG and an overnight stint in the fridge. Don’t skimp on either.\n","title":"Uncle Bruce's ranch dip","type":"recipes"},{"content":"This is a great base dressing for an Asian style slaw or chunky salad. You can add chilis for kick, or ginger/garlic depth.\nIngredients: 90g extra-virgin olive (or a nice/neutral) oil 50g tablespoons seasoned rice vinegar 30g Dijon mustard 15g sesame oil 15g soy sauce 10g maple syrup 2g MSG 2g finely minced ginger (jarred is fine) Combine ingredients with an immersion blender or by hand and refrigerate. Season to taste (salt, pepper, etc.).\n","externalUrl":null,"permalink":"/recipes/vaguely-asian-slaw-dressing/","section":"Recipes","summary":"This is a great base dressing for an Asian style slaw or chunky salad. You can add chilis for kick, or ginger/garlic depth.\nIngredients: 90g extra-virgin olive (or a nice/neutral) oil 50g tablespoons seasoned rice vinegar 30g Dijon mustard 15g sesame oil 15g soy sauce 10g maple syrup 2g MSG 2g finely minced ginger (jarred is fine) Combine ingredients with an immersion blender or by hand and refrigerate. Season to taste (salt, pepper, etc.).\n","title":"Vaguely Asian slaw dressing","type":"recipes"},{"content":" Ingredients: 1 cup walnuts, diced (and/or cashews) 1 cup black beans, diced or mashed 1 cup chickpeas, diced or mashed 1 diced onion 225g (8oz) mushrooms, diced 1 cup oats (buzzed/chopped up if you can) ½ cup grated beets ½ cup vital wheat gluten 2 tablespoons soy sauce ½ tablespoon cumin 2 diced garlic cloves (or garlic powder) 1 tablespoon tomato paste 1 tablespoon vegan mayonnaise 1 teaspoon Worcestershire sauce liquid smoke Olive oil Salt and pepper Directions: Fry mushrooms, onions, and nuts until browning. Add garlic Fry onions and garlic until softened, add tomato paste. Combine everything in a large bowl once cooled and combine thoroughly. ","externalUrl":null,"permalink":"/recipes/vegan-burger-savoury-chew-gluten/","section":"Recipes","summary":"Ingredients: 1 cup walnuts, diced (and/or cashews) 1 cup black beans, diced or mashed 1 cup chickpeas, diced or mashed 1 diced onion 225g (8oz) mushrooms, diced 1 cup oats (buzzed/chopped up if you can) ½ cup grated beets ½ cup vital wheat gluten 2 tablespoons soy sauce ½ tablespoon cumin 2 diced garlic cloves (or garlic powder) 1 tablespoon tomato paste 1 tablespoon vegan mayonnaise 1 teaspoon Worcestershire sauce liquid smoke Olive oil Salt and pepper Directions: Fry mushrooms, onions, and nuts until browning. Add garlic Fry onions and garlic until softened, add tomato paste. Combine everything in a large bowl once cooled and combine thoroughly. ","title":"Vegan burger","type":"recipes"},{"content":"This was one of the first fancy recipes we made when the kids were young. It was the beginning of our shared journey into cooking new foods. I haven’t made this in ages now, so I have no idea if it’s any good. But … memories \u0026hellip; Ingredients: 2 cloves of garlic, minced 2 shallots, minced 1 cup of vodka (and 1 cup for the recipe) 1 cup chicken or mushroom stock (fresh if you’ve got it) 1 large can (1000ml/32oz) crushed tomatoes (the good ones if you can find them) Pasta, something with texture (like penne rigate) ½ cup heavy cream (AKA, whipping cream) 1 cup of fresh basil (20 leaves), julienned or torn Salt and pepper (to taste) Olive oil Butter Optional ingredients: ½ cup Parmesan similar French bread (which you can make into garlic bread if you’re smart) Optional proteins: 2 handfuls of medium size, cleaned, peeled, and deveined shrimp, or 1-2 cups of uncooked sausage (something nice), or 1-2 cups of cleaned mushrooms Directions: Cook optional proteins in oil, with salt and pepper (if needed). Remove from pan and reserve. Heat a large skillet over medium heat. Add oil, butter, garlic, and shallots. Sauté until translucent (but not overly browned), approximately 3~5 minutes. Add vodka to pan (step back if cooking over gas), and stir to pick up any fond. Reduce (by half). Add chicken stock and crushed tomatoes. Season with salt and pepper to taste. Drop heat to medium-low and simmer Cook pasta in salted water while the sauce simmers. Prepare salad, garlic toast, or any other sides. When al dente, drain pasta and reserve 1 cup of pasta water. Combine pasta with simmering sauce, stirring until combined. Remove from heat and add optional protein, cheese, ¾ of the basil, and pasta water until smooth. Serve, garnishing with remaining basil. ","externalUrl":null,"permalink":"/recipes/vodka-cream-sauce/","section":"Recipes","summary":"This was one of the first fancy recipes we made when the kids were young. It was the beginning of our shared journey into cooking new foods. I haven’t made this in ages now, so I have no idea if it’s any good. But … memories … ","title":"Vodka cream sauce","type":"recipes"},{"content":"","externalUrl":null,"permalink":"/cuisine/welsh/","section":"Cuisine","summary":"","title":"Welsh","type":"cuisine"},{"content":"This is a classic family recipe for a Welsh flat bread. They are dense, sweet, and filling.\nGrandpa Rempel had a Welsh background. This recipe was given by his family, yet it has been Grandman Rempel and Ann who continue to make this recipe. They are great on their own, topped with Cream Cheese Icing, or warmed and served with butter. Gluten-free flour can be substituted for the All-Purpose flour and they still taste the same!\nIngredients: 3 cups Flour 1 ½ tsp Baking Powder ½ tsp Baking Soda 1 ¼ tsp Salt 1 tsp Nutmeg 1 cup Sugar 1 cup Shortening 1 cup Currents 6 tbsp Milk 2 Eggs, beaten Method: Sift together the Flour, Baking Powder, Baking Soda, Salt, and Nutmeg. Add in the Sugar. Then cut in the Shortening with a pastry blender. Stir in the Currents, Milk and beaten Eggs. Divide the dough into 3 parts; and place in the refrigerator. One portion at a time, on a floured surface, roll out into ½ inch thickness. Using a cookie cutter, cut into rounds. Bake on a griddle at 325 degrees F, or a pan over medium low heat; turning once until brown.For our stove on Vidal St in White Rock, use the front burner on High Simmer. Let the pan heat up before adding the rounds. Cool on a cooling rack. ","externalUrl":null,"permalink":"/recipes/welsh-cakes/","section":"Recipes","summary":"This is a classic family recipe for a Welsh flat bread. They are dense, sweet, and filling.\nGrandpa Rempel had a Welsh background. This recipe was given by his family, yet it has been Grandman Rempel and Ann who continue to make this recipe. They are great on their own, topped with Cream Cheese Icing, or warmed and served with butter. Gluten-free flour can be substituted for the All-Purpose flour and they still taste the same!\n","title":"Welsh cakes","type":"recipes"},{"content":"Aka: Unbaked Cheesecake or Vancouver Cheesecake. Originally from Afterthoughts Dessert Restaurant back from Ann’s working days. Do not share outside of our family!\nIngredients: 750g Cream Cheese 1 ½ cups Icing Sugar 1 tsp Lemon Juice 1 tsp Vanilla 1 L Whipping Cream Directions: Preheat the Oven to 300 degrees F (150 C). Prepare your crusts: pour the Graham Crumbs (or Graham and Oreo Crumbs combo) directly into your pans until it’s about an inch up. Sprinkle in a little bit of Cinnamon (can be omitted if Cinnamon will not compliment your cheesecake flavours) and with your fingers, mix into the crumbs and then form a little well in the middle of the pan. Pour the melted Butter into the well and with your fingers, mix the butter into the crumbs. If too wet, add more crumbs; if too dry, add more butter. Once you have the right consistency, press the crumbs into the bottom of the pan to form the crust. Ensure the edges are also pressed down. Bake the crust for 10 minutes. Remove and cool on a cooling rack. In a mixer, cream the cream cheese. Add the Icing Sugar, Lemon Juice, and Vanilla and mix until blended. With the mixer on low, slowly pour in the Whipping Cream. Once all the whipping cream has been added, stop the mixer and scrape down the sides and ensure the bottom of the bowl has been scrapped as well. Start the mixer on low again, and as the whipping cream becomes incorporated, increase the speed of the mixer. Once the mixture is a thick consistency, it is ready. Do not over whip/under whip (should stick to spatula; not slide right off). Throw whipped cheesecake to the sides of the pan (to prevent air bubbles). Smooth out with spatula and push it to the edges. Chill for 24 hours before removing from the pan. Top with a sauce or fresh fruit or drizzle sides with Ganache. Varieties: Cherry: Use 1 can Cherry Pie filling\nFill the pan just over half with cheesecake mixture and form a shallow well within an 1 inch of edges all around the pan. Add Cherry Pie Filling and reserve a portion of just the cherry jelly (no pieces) for the topping. Fill the pan with remaining cheesecake mixture. Once the top has been smoothed, add a circle of the cherry pie filling (no pieces) to the top of the cheesecake. Drizzle sides with Chocolate ganache and top with whipping cream rosettes.\nTirmasu: Require 2 shots of espresso, cocoa and icing sugar, and bake a White Cake. Wrapped baked and cooled cake in saran wrap; place in the refrigerator overnight, and before adding to the cheesecake, trim all the edges.\nReplace the Lemon Juice and Vanilla in the cheesecake recipe with 1 shot of espresso. Fill the pan just over half with cheesecake mixture and form a shallow well within an 1 inch of edges all around the pan. Add trimmed white cake to the cheesecake well. Drizzle with white cake with 1 shot of espresso. Fill the pan with remaining cheesecake mixture. Once the top has been smoothed, dust with a 50/50 mixture of cocoa and icing sugar.\nWhistler Require baked Chocolate Cake, Chocolate Sauce and Ganache. Wrapped baked and cooled cake in saran wrap; place in refrigerator overnight, and before adding to cheesecake, cut cake into cubes.\nGently fold half of the chocolate cake into the cheesecake mixture (do not over mix). Use the remaining chocolate cake to form a mound on the top of the cheesecake. First drizzle chocolate sauce over the chocolate cake mound and follow with ganache.\nStrawberry/Fresh Berry: Require fresh washed, then dried berries.\nIf using Blueberries, Raspberries, and/or Blackberries, gently fold into cheesecake mixture. If using or adding Strawberries, save a little cheesecake mixture to cover the top. Push Strawberries into the cheesecake mixture once into the pan. Then top with remaining mixture and smooth the top. Drizzle sides with Chocolate ganache and top with whipping cream rosettes and fresh fruit.\n","externalUrl":null,"permalink":"/recipes/white-rock-cheesecake/","section":"Recipes","summary":"Aka: Unbaked Cheesecake or Vancouver Cheesecake. Originally from Afterthoughts Dessert Restaurant back from Ann’s working days. Do not share outside of our family!\nIngredients: 750g Cream Cheese 1 ½ cups Icing Sugar 1 tsp Lemon Juice 1 tsp Vanilla 1 L Whipping Cream Directions: Preheat the Oven to 300 degrees F (150 C). Prepare your crusts: pour the Graham Crumbs (or Graham and Oreo Crumbs combo) directly into your pans until it’s about an inch up. Sprinkle in a little bit of Cinnamon (can be omitted if Cinnamon will not compliment your cheesecake flavours) and with your fingers, mix into the crumbs and then form a little well in the middle of the pan. Pour the melted Butter into the well and with your fingers, mix the butter into the crumbs. If too wet, add more crumbs; if too dry, add more butter. Once you have the right consistency, press the crumbs into the bottom of the pan to form the crust. Ensure the edges are also pressed down. Bake the crust for 10 minutes. Remove and cool on a cooling rack. In a mixer, cream the cream cheese. Add the Icing Sugar, Lemon Juice, and Vanilla and mix until blended. With the mixer on low, slowly pour in the Whipping Cream. Once all the whipping cream has been added, stop the mixer and scrape down the sides and ensure the bottom of the bowl has been scrapped as well. Start the mixer on low again, and as the whipping cream becomes incorporated, increase the speed of the mixer. Once the mixture is a thick consistency, it is ready. Do not over whip/under whip (should stick to spatula; not slide right off). Throw whipped cheesecake to the sides of the pan (to prevent air bubbles). Smooth out with spatula and push it to the edges. Chill for 24 hours before removing from the pan. Top with a sauce or fresh fruit or drizzle sides with Ganache. Varieties: Cherry: Use 1 can Cherry Pie filling\n","title":"White Rock Cheesecake","type":"recipes"},{"content":"This Bruce’s take on the classic White Spot triple “O” deluxe burger (lettuce/tomatoes make it deluxe, cheddar and bacon make it a “BC” burger).\nThe Whitespot burgers are something like a 70:30 beef blend on a soft bun. I believe they use preformed patties these days, but I’ve found that at home a smashed 4-5oz patty works better as you can get a nice crust on them.\nThe sauces and formation of these burgers has changed a lot over the last 50 years, but if you turn back time they were a drive-in burger based on readily available ingredients. The triple “O” refers to the old drive-in order pads that had a list of checked “O”s for each condiment on the burger. These days they use 2 sauces, a red sauce (something relishy) and a white sauce (enriched, sweet mayo).\nMain ingredients: Toasted buns (brioche, soft kaiser) Loosely shredded iceberg lettuce Sliced tomatoes (something big, red, and fresh) Kosher garlic pickles (long slice) Cheddar cheese sliced (real if you have it) Beef patties 1 package of good, fresh hamburger (medium grind), 70:30 (regular) salt, pepper, and accent to taste Fat or oil (for the pan) Split beef into 4-5 ounce chunks and form into loose meat balls. Don’t over-pack the meat balls as you want some irregularity in the patty you will smash on the flat top or cast iron pan later (helps to form a better crust). Set aside while you prepare your other ingredients. Save seasoning until cook time.\nTriple “O” (red) sauce I’ve read that triple “O” sauce refers to the three sauce choices on the early ordering sheets (each “O” being where you’d mark which sauces the customer wanted). My best guess is that Tripple “O” is an enriched mayo, and a relish / chili sauce. In recent samples from White Spot, the red sauce and mayo are applied separately (but there is only one visible red sauce).\nThe red sauce on the White Spot burger has likely changed a lot over the years, but there are stories that it was produced by a local Vancouver supplier from simply repackaged bulk and readily available ingredients. This is typical of an evolution of an earlier in-house secret sauce made from mostly off the shelf ingredients.\n2 parts Bick’s Red Relish 3 parts Heinz Chilli Sauce Combine with a spoon. In home taste tests, this is close enough to work well.\nWhite Spot mayo Makes enough for about 8 burgers. Simply combine ingredients thoroughly.\n1.5 cups Hellmann’s real mayo 1 egg yolk 1/2 tsp smoked paprika 3/4 tbsp (or one “blop”) of honey 1 tsp cider vinegar or lemon juice White Spot’s mayo is a bit sweeter than normal, has fine flecks of red, and seems to have a yellow tinge to it. My guess is that it’s a more 50s style mayonnaise, which typically was more enriched and flavourful than today’s manufactured mayos.\nDirections: Make the sweet mayo, triple “O” sauce, and get your other ingredients together. Preheat a large, thick pan (on med/low), which you will turn up to med/high shortly before cooking. Toast the buns in a medium-heat teflon pan and turn up your grilling pan (medium-high). Add oil to the grilling pan, and drop in a meatball. Press the meat ball with a spatula (or smash press if you have one) until it’s ⅛ - ¼ inch thick. Do this as quickly as you can, and then leave the patty alone until you see liquid form on the top. Repeat for each patty, making sure the pan does not cool down.\nHint: some parchment paper can help prevent the patty from sticking to the spatula Flip each patty once a crust has formed. Add cheese shortly before removing from the pan. Assemble burgers. The traditional deluxe triple “O” burger goes something like:\nBun Sweet mayo Lettuce Fresh tomato slice (or two) Kosher pickle (or three) Cheese Patty Triple “O” Bun For authenticity, lay the pickle over the bun and wrap.\nServe with salad or fresh cut fries!\n","externalUrl":null,"permalink":"/recipes/white-spot-burgers/","section":"Recipes","summary":"This Bruce’s take on the classic White Spot triple “O” deluxe burger (lettuce/tomatoes make it deluxe, cheddar and bacon make it a “BC” burger).\nThe Whitespot burgers are something like a 70:30 beef blend on a soft bun. I believe they use preformed patties these days, but I’ve found that at home a smashed 4-5oz patty works better as you can get a nice crust on them.\n","title":"White Spot burgers","type":"recipes"},{"content":"This is a hearty and herbal noodle soup. For a vegetarian version, replace the chicken and stock with large white beans and a veg stock .\nMain ingredients: 1 whole chicken or 1 large (560g/20oz) can of white beans 1 large bunch of fresh kale 1 onion, thinly sliced 1 shallot, thinly sliced 1 small fennel bulb 4 stalks (and leaves) of celery, thinly sliced 1-2 large carrots thinly sliced 4 cups of homemade soup stock (chicken or veg) 4 cups of water 2 cups dry white wine 1 lemon 2-4 tbsp soy sauce (light if you have it), to taste Salt, pepper, to taste 1-2 tsp coriander seeds 1 tsp white pepper 1 tbsp freeze dried (or fresh) dill Olive oil Bouquet garni: 3 bay leaves 1 sprig of rosemary (or 1-2 tsp dried in a tea infuser) 1-2 tsp peppercorn (in a tea infuser) Noodles: ¼ cup of pasta per bowl (I like to break spaghetti noodles into 2cm chunks) Directions: Spatchcock the chicken by removing the spine and wings with some shears (and reserve these for future stock). Season the bird with salt and pepper, and rest in the fridge for 45 minutes. Flatten and roast on a sheet pan at 176C (350F) until golden brown and breast register 65-68C and thighs 75C+. Let cool while preparing other ingredients. This is slightly undercooked, but enough to be food safe (ensuring the chicken doesn’t overcook in the soup later).\nOr, Prepare beans from scratch (or from a large can). Reserve. Remove stalks from kale and chop into bite size pieces. Soak and rinse/drain, reserving in a large bowl. Thinly slice peeled and cored fennel bulb (removing fronds, saving for stock later). Thinly slice onion, celery, and shallot. Halve lemon, zesting (if the peel smells nice, winter lemons may not have tasty zest).\nIn a dutch oven, heat oil and saute onion, carrot, and celery until starting to soften. Add fennel and shallot, and continue softening. Deglaze pan with wine and add stock and kale. Add bouquet and bay, and simmer until kale and carrots are almost soft enough to eat.\nWhile simmering, remove skin from chicken and pull off by hand. Chop into bite sizes and check for bones and cartilage. Add to simmering soup and stir.\nAdd spices and season with soy, salt, and pepper to taste. Add the juice of half the lemon, taste, and add the remaining half if needed. Add more wine to the soup or chef.\nTaste and add more seasoning if needed.\nPrepare noodles separately, and ladle over soup in small bowls.\nNotes Cooking the noodles separately for each meal ensures they don’t get too gummy. Most noodles can work, but classically I use broken spaghetti noodles or orzo. Toasting the noodles before cooking adds a nutty flavour.\nMakes about 6L/qt of soup. Keep in the fridge in sealed containers for 3-5 days and reheat on the stove on low. Serves about 10 standard bowls.\n","externalUrl":null,"permalink":"/recipes/winter-noodle-soup-with-kale-and-fennel/","section":"Recipes","summary":"This is a hearty and herbal noodle soup. For a vegetarian version, replace the chicken and stock with large white beans and a veg stock .\nMain ingredients: 1 whole chicken or 1 large (560g/20oz) can of white beans 1 large bunch of fresh kale 1 onion, thinly sliced 1 shallot, thinly sliced 1 small fennel bulb 4 stalks (and leaves) of celery, thinly sliced 1-2 large carrots thinly sliced 4 cups of homemade soup stock (chicken or veg) 4 cups of water 2 cups dry white wine 1 lemon 2-4 tbsp soy sauce (light if you have it), to taste Salt, pepper, to taste 1-2 tsp coriander seeds 1 tsp white pepper 1 tbsp freeze dried (or fresh) dill Olive oil Bouquet garni: 3 bay leaves 1 sprig of rosemary (or 1-2 tsp dried in a tea infuser) 1-2 tsp peppercorn (in a tea infuser) Noodles: ¼ cup of pasta per bowl (I like to break spaghetti noodles into 2cm chunks) Directions: Spatchcock the chicken by removing the spine and wings with some shears (and reserve these for future stock). Season the bird with salt and pepper, and rest in the fridge for 45 minutes. Flatten and roast on a sheet pan at 176C (350F) until golden brown and breast register 65-68C and thighs 75C+. Let cool while preparing other ingredients. This is slightly undercooked, but enough to be food safe (ensuring the chicken doesn’t overcook in the soup later).\n","title":"Winter noodle soup, with kale and fennel","type":"recipes"},{"content":"This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu. Makes enough filling for around 50 small stuffed pastas (10g each).\nIngredients: 250ml ricotta cheese 60g (2 cups) cooked and mashed yam or sweet potato 40g crushed toasted pecans 1 egg yolk 25g grated parmesan cheese (~ ½ cup) plus more for serving 10g minced sage Splash of lemon juice ← missing from first batch, play with this Shot of maple syrup to balance sweetness 5g freshly ground black pepper 3g salt (to taste) Method: Bake or steam yam or sweet potato and let cool. Whip ricotta, parmesan, and cooled yam thoroughly (with other ingredients). Cool before using as a pasta filling (freezing can make it easy to work with). If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill. Whipping the mixture produces a much better result if you have the time.\n","externalUrl":null,"permalink":"/recipes/yam-and-sage-pasta-filling/","section":"Recipes","summary":"This is a great filling for vegetarian pasta like ravioli, tortellini, or sauced pastas like lasagne or ragu. Makes enough filling for around 50 small stuffed pastas (10g each).\nIngredients: 250ml ricotta cheese 60g (2 cups) cooked and mashed yam or sweet potato 40g crushed toasted pecans 1 egg yolk 25g grated parmesan cheese (~ ½ cup) plus more for serving 10g minced sage Splash of lemon juice ← missing from first batch, play with this Shot of maple syrup to balance sweetness 5g freshly ground black pepper 3g salt (to taste) Method: Bake or steam yam or sweet potato and let cool. Whip ricotta, parmesan, and cooled yam thoroughly (with other ingredients). Cool before using as a pasta filling (freezing can make it easy to work with). If you roll the cooled filling out and freeze, you can slice it up in 5-10g chunks depending on the size of pasta you plan to fill. Whipping the mixture produces a much better result if you have the time.\n","title":"Yam and sage pasta filling","type":"recipes"}]