Ingredients

• 400 g all-purpose flour
• 280 g cold water
• two large bunches of green onions
• 2x heaping tbsp. (4 g) of salt
• 2x 3 tbsp. vegetable oil

Preparation

Mix the water into the flour in a bowl. The dough will be soft and extremely sticky, but try to knead it anyway in the bowl until the bowl starts to come clean and you feel the dough hardening. Don’t add extra flour; it’ll come together and stop sticking eventually. When it does, clean your hands and split the dough in half.

On a floured surface, smooth each half of the dough into a nice ball. Cover with a wet cloth and let it rest for 20 minutes.

While you wait, prepare your green onions. Cut them first vertically into halves or fourths, then mince them as finely as you can.

After 20 minutes pass, gently roll out the dough into rounds on a floured surface. (Keep re-flouring your surface as you go so you ensure it doesn’t stick.) You should be able to roll it out evenly very thin, 1 or 2mm and maybe a half-meter wide.

Sprinkle the surface evenly with a heaping tbsp. of salt. Lightly roll the dough to stick the salt down into it. Spread the oil out over the center of the dough, leaving a margin around the edge. To get the oil out to the edges of the dough, fold the sides over into the middle and then unfold them again. Keep folding and unfolding the dough until the oil is evenly distributed.

Scatter the chopped green onions over the surface of the dough, something like 1/3 to 1/2 cup.

Now, roll the dough tightly into a tube. Seal up the ends. Then, twist the dough (don’t pull it while twisting) so that it looks rather like a rope. Coil the rope into a single coil, about two layers thick (think soft-serve ice cream spiral).

(Repeat all of that above again, for the other ball of dough.)

Cover the two dough-coils with a damp cloth again, and rest for another 20 minutes.

On an oiled work surface, take one of the coils and mush it straight down flat, until it’s about 1cm thick.

Heat your non-stick pan over medium heat for quite a while to get its temperature up. Cook on one side until the bottom is nicely golden-brown in spots. Flip it, and cover the pan with a lid. Keep checking the bottom. When it’s colored, too, pick the pancake up and throw hell out of it flat into the skillet. Flip it over and do the same thing again on the other side. This helps create the interior layers.

Now you should add around 1/4 c. of oil to the pan and turn up the heat, which will start to deep-fry the outside. Flip it occasionally, cooking until the outside is fully golden-brown. Remove to a paper towel to drain, quarter, and eat!

培仁蔬食MAMA on YouTube, transcribed sort of

Ingredients

for the beer molasses:

• 1 1/2 cup dark or light brown sugar
• 1/2 cup amber/brown beer
• 1/8 teaspoon cream of tartar
• 1 teaspoon lemon juice

for the cookies:

• 1 cup sugar
• 3/4 cup butter
• 1/4 cup beer molasses
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoon baking soda
• 1 egg
• 2 1/4 cup all-purpose flour

Preparation

For the beer molasses:

In a medium saucepan over medium-high heat, combine sugar, beer, cream of tartar and lemon juice. Stir gently until the mixture reaches a boil, and once it boils, do not stir again.

Let the mixture boil and thicken for 1 minute, and then remove from heat. Let mixture cool completely before using it in the recipe. You will have more molasses than you’ll use in this recipe; store the rest in the fridge for another use or more cookies.

To make the cookies:

Heat oven to 350F/175C.

Bring all of the remaining ingredients to room temperature before starting to mix the cookies.

In a medium-size bowl, sift flour and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy using a spatula or the paddle attachment if using a stand mixer.

Add beer molasses, salt, cinnamon, ginger and baking soda with butter mixture and mix until combined. Add eggs and beat until mixture until combined, making sure you scrap the bottom of the bowl between adding additional ingredients.

Add sifted flour and mix gently until combined. Place cookie dough in a bowl and cover with plastic wrap. Let dough rest in the refrigerator for at least 1 hour, up to 24 hours.

Once the dough has rested, use a cookie scoop to evenly portion out cookies. Right before baking, roll cookies in granulated sugar and place evenly spaced on the baking sheet. Bake for 6 minutes. Rotate the baking sheet and bake cookies for another 6 minutes.

AAS

Ingredients

• 3 tablespoons cooking oil
• 1 pound unpeeled medium shrimp
• 3 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Dash Tabasco sauce
• 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
• 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
• 4 ears of corn, halved
• 2 quarts water (or seafood stock)
• 1 cup heavy cream
• 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked

Ingredients

• 1 1/2 ounces Suze
• 1 ounce club soda
• 1 ounce fresh orange juice
• 3 ounces champagne or dry sparkling wine
• Orange wheel and sage sprig (for serving)

Preparation

Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with champagne; garnish with an orange wheel and a sage sprig.

Epicurious

Ingredients

for the cornbread:

• 1 cup cornmeal
• 1 heaping tbsp. self-rising flour
• 1/2 tsp. kosher salt
• 2 tbsp. peanut oil

for the greens:

• 1 bunch collards, stemmed and cut into strips
• 2 tbsp peanut oil
• 1 tsp. kosher salt, plus more to taste
• 2 tsp. sugar, plus more to taste

Preparation

for the cornbread:

Combine all dry ingredients in a bowl. Add ⅔ cup water, plus more as necessary to thin the mixture to the consistency of pancake batter. Heat peanut oil in a cast-iron skillet over medium-high heat. When it shimmers, add the batter in softball-sized circles. Cook for 1-2 minutes on each side, or until browned.

for the collard greens:

Heat peanut oil in a large saucepan over medium-high heat. Add collards. Stir. When they begin to sizzle, add a splash of water, and then cover the saucepan and cook 10-12 minutes, stirring occasionally. Season with salt and sugar, adding more to taste.

for the sandwiches:

Cover two pieces of cornbread with collard greens. Top with two more pieces, and then cover each sandwich with 1-2 strips of cooked bacon. Serve immediately.

JoLynn’s Concessions, NC, via Garden & Gun

Ingredients

• 4 ounces dry Prosecco or other sparkling white wine
• 1 ounce sweet vermouth
• ½ ounce Campari
• Club soda
• Lime wheel (for serving)

Preparation

Pour Prosecco into an ice-filled large wine or rocks glass. Add vermouth and Campari and top off with club soda. Gently stir together; garnish with lime wheel.

BA

Ingredients

• 2 c. (240 g) all purpose flour, plus extra
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 c. (4 oz) butter, softened
• 1 c. (200 g) granulated sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 c. milk
• 2 1/4 c. diced strawberries (divided)
• 2 tbsp. turbinado sugar

Preparation

Preheat the oven to 375 F/190 C, and prepare your muffin tin.

Mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar for about 2 minutes. Add eggs one at a time, beating well after each. Add the vanilla and almond extracts. (The batter may be a bit grainy.) Add the dry ingredients in three additions, alternating with the milk.

Toss the strawberries with 2 tsp. of flour. Set 1/2 c. of them aside, and fold the rest into the batter. Do not overmix.

Scoop batter into muffin tins. Scatter the reserved berries on top, then sprinkle with sugar. (Don’t let the sugar touch the edges or they will stick.)

Bake for 30 minutes (for normal-size muffin tins, longer for jumbo), until a toothpick comes out clean. Let cool in the pan before transferring to a rack.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking). Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Once Upon a Chef

Ingredients

• 14 oz. can tomatoes
• 5-6 cloves garlic
• 1-2 tsp. minced ginger
• 1 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 lb. chicken (pref. boneless thighs)
• 4 oz. butter, cubed
• 4 oz. heavy cream
• 1 tsp. garam masala
• 1/4–1/2 c. cilantro

Preparation

Place the first ten ingredients into the instant pot. Cook for 10 minutes on high. Allow the pressure to drop for 10 minutes naturally, then quick release.

Take the chicken out and set aside. Blend the sauce with an immersion blender, and add the butter, cream, cilantro, and further 1 tsp. garam masala.

Set aside half of the sauce for future use (mix with paneer, or peas, or shrimp, or leftover cooked chicken).

Chop the chicken, return it to the sauce, and heat gently. Serve with rice or naan.

Two Sleevers

Ingredients

• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 3 tablespoons (1 1/2 oz.) dark rum (such as Myers’s)
• 1 teaspoon vanilla extract
• 1 large Granny Smith or Fuji apple, peeled, cored, and cut into 1/2-in. cubes (about 1 1/2 cups)
• Powdered sugar

Preparation

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan; line with parchment paper.

Whisk together flour, baking powder, baking soda, and salt in a large bowl; set aside. Beat butter and granulated sugar with a stand mixer fitted with a paddle attachment on medium speed until lightened and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Beat in rum and vanilla until just incorporated. Add flour mixture; beat until just combined (do not overmix). Fold in apples.

Spoon batter into prepared pan, spreading to edges. Bake in preheated oven until top is golden brown, 25 to 30 minutes. Let cool completely in pan on a wire rack, about 30 minutes. Run a knife around cake edges to loosen from pan; invert onto a cake plate. Dust with powdered sugar, and serve.

MyRecipes

Ingredients

• 2 1/4 teaspoons instant yeast
• 1/3 cup warm water
• 1 tablespoon granulated sugar, divided
• 3 cups (384g) all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1/4 teaspoon baking soda
• 1/2 cup chopped scallions, whites and greens
• 1 cup grated sharp cheddar cheese
• 1 cup (225g) thick buttermilk, at room temperature
• 2 tablespoons plus 1 teaspoon vegetable oil

Preparation

Lightly grease or spray a 9x5-inch metal loaf pan with shortening or nonstick cooking spray. Wipe away any excess that pools in the corners. Line the pan with a piece of parchment paper that hangs over the edges. Grease the parchment paper. Dust the pan with 2 tablespoons coarse cornmeal and tap around the pan and paper to coat.

In a small bowl whisk together yeast, warm water, and a pinch of sugar. Let rest and froth for a few minutes.

In the bowl of an electric stand mixer fitted with a paddle attachment, whisk together the flour, remaining sugar, salt, black pepper and baking soda. Add the scallions and cheddar and stir to combine.

Add the buttermilk, oil, and yeast mixture. Stir with a spatula to lightly incorporate. Place on the mixer with the dough hook and mix on low speed for 4 to 6 minutes. Until all of the ingredients are combined and the mixture is soft and sticky.

Lightly grease your fingers and scrape the dough out of the bowl into the prepared pan. With oiled fingers gently press the dough evenly into the pan, corner to corner. Sprinkle the top of the dough with remaining cornmeal.

Cover loosely with plastic wrap and allow to rest in a warm place until doubled in size, about an hour. The dough will come to about 1 inch or a smidge closer to the top of the pan.

Place a rack in the center of the oven and preheat oven to 400 degrees F. When bread has doubled, place it in the oven and allow to bake for 22 to 25 minutes, until golden brown and the bread sounds hollow when tapped in the center.

Joy the Baker