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

Ingredients

• 1/2 cup warm water
• 1 packet quick rise active dry yeast (2 1/4 teaspoons)
• 1 tablespoon granulated sugar
• 3/4 cup warm milk
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 tablespoon melted butter

Preparation

In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.

Whisk in the warm milk, baking soda, salt, and 1 cup of the flour until smooth. Then mix in the remaining flour.

Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan. Proof (let rise) in a 150-175 degree oven (or a warm, draft-free place) for 1 hour.

Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread lightly with melted butter and cool in pans completely.

Dust off the loose cornmeal. Slice the bread loaves in half horizontally.

The Schlotzsky’s “original” has yellow mustard, garlic/Caesar dressing, cheddar cheese, grated Parmesan, ham, salami, lettuce, tomato, and lots of sliced black olives.

A Spicy Perspective

Ingredients

• 1.5 L chicken stock
• 80 g butter
• 1 onion
• 350g risotto rice
• 1 glass dry white wine
• 1/2 tsp. saffron threads
• 80g Parmesan cheese, grated

Preparation

Bring the stock to the boil. Melt 2/3rds of the butter in a saucepan and add the finely chopped onion, stirring occasionally on a low heat for 5 minutes. Stir in the risotto rice so it’s evenly coated in butter and starts to turn translucent. Pour in the wine and cook until it has evaporated.

Then start to add the broth, one ladle at a time, so the rice slowly absorbs the liquid. Add more stock as the saucepan goes dry. This will take about 20-25 minutes. The rice should be tender with a pleasant bit of bite in the middle.

Before you add the last ladle of stock, stir in the saffron threads and a pinch of salt. After all the stock has been absorbed take the pan off the heat and stir in the remaining butter and the grated parmesan. Serve.

Nudo

Ingredients

• 2 tbsp. vegetable oil
• 3 lb. bone-in beef short ribs, cut into 2" segments
• salt
• 6 scallions, white and dark green parts separated
• 8 cloves garlic
• 1 4" piece ginger, scrubbed, sliced
• 6 star anise pods
• 2 3" cinnamon sticks
• 8 whole cloves
• 2 tsp. black peppercorns
• 2 tsp. coriander seeds.
• 1 c. dry white wine
• 1/2 c. (or more) soy sauce
• 3 tbsp. butter
• 5 lb. onions (about 10 medium), thinly sliced
• 2 tbsp. rice vinegar
• 30 oz. fresh or 18 oz. dried ramen noodles

Preparation

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020

Ingredients

• 8 endives
• 2 tbsp. olive oil
• 1 c. water + 1/2 cube beef bouillon, or 1 c. beef stock
• salt and pepper
• herbes de provence

Preparation

Heat the olive oil in a skillet. Trim off the ends of the endives and discard any damaged or dirty leaves. Cut the endives in half length-wise, and place them in the skillet, flat side down.

Cook them over medium heat for fifteen minutes, turning every five minutes and making sure that they don’t burn.

Add half the liquid (if using bouillon, don’t add it yet, just add water). Salt just a bit, especially if your stock is salty. Add pepper and herbes de provence. Cook for another fifteen minutes, turning regularly.

Add the rest of the liquid (and the bouillon cube, if using). Let simmer and reduce, ensuring that nothing sticks, until all the liquid clings to the endives.

Le journal des femmes, translated

Ingredients

Pour le tartare:

• 3 asperges blanches [white asparagus]
• 2 asperges vertes [green asparagus]
• 1 échalote hachée [shallot, minced]
• ciboulette ciselée [chives, finely chopped]
• 1 càc de vinaigre balsamique blanc [1 tsp. white balsamic vinegar]
• sel et poivre [salt and pepper]
• quelques rosaces de Tête de Moine [several rosettes of Tête de Moine cheese; or shaved Parmesan]

Pour la crème de Meaux:

• 150 mL crème à 40% [150 mL of heavy whipping cream]
• 1 càc de moutarde de Meaux ou à l’ancienne [1 tsp. of Meaux mustard]
• sel et poivre [salt and pepper]

Preparation

Le tartare :

Cuire les asperges blanches dans de l’eau bouillante pendant 10 à 12 minutes. Vérifier la cuisson avec la pointe du couteau. Ensuite plongez-les dans de l’eau froide pour stopper la cuisson. Faites de même pour les asperges vertes mais pour une cuisson de 5 à 8 minutes. [Cook the white asparagus in boiling water for 10 to 12 minutes. Check the cooking with a knife point, then transfer to a cold water bath to stop cooking. Do the same for the green asparagus for 5 to 8 minutes.]

Couper les asperges en petits dés en gardant les têtes entières pour la décoration. Ajouter l’échalote, la ciboulette, le vinaigre balsamique blanc ; saler et poivrer. [Cut the asparagus into a small dice, keeping the heads whole for decoration. Add the shallot, chive, vinegar, and season with salt and pepper.]

La crème à la moutarde de Meaux :

Monter les ingrédients de la crème au batteur comme une chantilly. [Add all ingredients and beat to a Chantilly consistency, like soft whipped cream.]

Pour la décoration, utiliser les têtes d’asperge et quelques rosaces de Tête de Moine. [Decorate with the aspargagus heads and cheese.]

Martin’s Hotels

Ingredients

• 400 g of flour; preferably 50/50 white and rye
• 1 packet of chemical leavening (FIXME: how much is this?)
• 200 g honey (preferably creamy, if available)
• 50 g brown sugar
• 20 cl milk
• 1 tsp. ground anise
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground clove
• 1 pinch of grated orange zest
• 100 g of candied citrus zest or ginger (optional)
• 1 tbsp. sliced almonds

Preparation

Gently heat the milk in a pot and add the honey and sugar to melt. Whisk to ensure it’s completely combined. Let cool around 10 minutes.

In a bowl, add the flours, leavening, and powdered spices and grated orange zest. Mix well. Add the milk mixture in batches, mixing well. If desired, add candied fruit/ginger.

Butter a large cake pan and add the dough. Let rest 1 hour before baking. Top with sliced almonds, if desired.

Bake at 285F/140C for around 90 minutes. The cake is cooked when the tip of a knife comes out clean. If it browns too quickly, cover the top with aluminum foil.

Remove from the pan and let cool on a rack. It tastes better if you let it rest 48h before eating.

two random recipes I found online, translated

Ingredients

• 500g butternut squash flesh
• 110g sugar
• 75g butter, softened
• 4 eggs
• 150g flour (self-rising, or ordinary + 1 tsp. baking powder)
• 80g ground hazelnut or almond powder

Preparation

Steam the butternut squash flesh, if uncooked, and turn it into a smooth purée. Let cool. Preheat the oven to 170C. Separate the whites of the eggs, and beat to stiff peaks. Cream the softened butter and the sugar. Add the egg yolks, flour, baking powder (if using), and butternut purée. Finish by folding in the beaten egg whites. Turn out into a rectangular cake pan, buttered and flowered, around 5–6cm high. Bake 50 minutes: the cake is cooked when the tip of a knife comes out clean. Let cool a bit, then cut into squares or turn out.

Partenamut