Ingredients

• 3 eggs
• 100 g flour
• 1 teaspoon sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/8 L milk
• 100 g butter
• raisins

Preparation

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Flip the omelette over, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or “Zwetschkenröster” (plum sauce).

(Serves 1 as a main-course or 2 as a dessert.)

Visit Salzburg

Ingredients

• 6 tablespoons unrefined coconut oil, plus more melted oil for greasing and brushing
• 1 cup full-fat well-shaken and stirred coconut milk (from a 13.5-ounce can)
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
• 1 large egg, lightly beaten
• 3 1/2 cups (about 14 7/8 ounces) all-purpose flour, plus more for dusting and rolling

Preparation

Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.

Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.

Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.

Food & Wine

Ingredients

• 1 c. whole wheat pastry flour (or all-purpose)
• 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
• 3/4 c. sugar (divided)
• 1/2 tsp. salt
• 1/2 c. warm milk
• 6 tbsp. butter
• 4 eggs, at room temperature
• 1 1/4 c. all-purpose flour
• 1/4 c. Greek yogurt or sour cream
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• zest of 2 lemons
• 2 tbsp. poppy seeds
• juice of 2 lemons + 1 tbsp.
• 1 c. powdered sugar
• 1 tbsp. milk

Preparation

Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast

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

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

• 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

• 2 1/2 lb. bone-in pork loin, excess fat removed (preferably marinated overnight)
• 2 lb. or 5 c. dry white beans (in the US, Great Northern beans)
• 1/2 lb. fresh pork rind or salt pork rind
• 6-8 sprigs parsley
• 4 unpeeled cloves garlic
• 2 cloves
• 1/2 tsp. thyme
• 2 bay leaves
• 1 lb. fresh, unsalted, unsmoked lean bacon (or very good, lean salt pork simmered for 10 minutes in 2 qt. water, drained)
• 1 c. sliced onions
• 2–2 1/2 lb. boned shoulder or breast of mutton
• 4–6 tbsp. fresh pork fat, pork-roast drippings, goose fat, or oil
• 1 lb. cracked mutton or lamb or pork bones
• 2 c. minced onions
• 4 cloves mashed garlic
• 6 tbsp. fresh tomato purée, or tomato paste, or 4 large tomatoes, peeled, seeded, and juiced
• 1/2 tsp. thyme
• 2 bay leaves
• 3 cups dry white wine or 2 cups dry white vermouth
• 1 qt. brown stock or 3 cups canned beef stock with 1 cup water
• salt and pepper
• 1 1/2 lb. saucisse de Toulouse or other garlic-forward sausag
• 2 c. dry white bread crumbs mixed with 1/2 c. chopped parsley
• 3–4 tbsp. pork roasting fat or goose fat

Preparation

Bake the pork loin to an internal temperature of 175–180 degrees, and set it aside to cool. Reserve its cooking juices.

Place the beans into an 8 quart pot containing 5 quarts of water at a rolling boil. Boil for two minutes. Remove from heat and let the beans soak for 1 hour. The rest of the cooking should proceed as soon as possible after the soaking is completed.

While the beans are soaking, place the pork rind in a saucepan and cover with 1 qt. cold water. Bring to a boil and boil for one minute. Drain, rinse, and repeat the process. Then, with kitchen shears, cut the rind into 1/4" strips, and cut the strips into small triangles. Cover the rind again with 1 qt. water, bring to a simmer, and simmer slowly for 30 minutes. Set the saucepan aside.

Tie the parsley, garlic, cloves, thyme, and bay leaves in cheesecloth. Place the unsmoked bacon (or blanched salt pork), onions, the pork rind and its cooking liquid, and the herb bouquet into the kettle with the soaked beans. If you did not use salt pork so far, add 1 tbsp. salt. Bring to a simmer. Skim off any fat which might rise. Simmer, uncovered, for about 1 1/2 hours or until the beans are just tender. Add more boiling water during cooking, if necessary, to keep the beans covered. Season to taste near the end of the cooking process. Leave the beans in their cooking liquid until you are ready to use them, then drain, reserving the cooking liquid. Remove the bacon or salt pork and set aside. Discard the herbs.

Cut the lamb or mutton into chunks roughly 2" square. Dry each piece in paper towel. Pour a thin layer of fat into a heavy, 8-quart, fireproof casserole and heat until almost smoking. Brown the meat, a few pieces at a time, on all sides. Set the meat aside. Brown the bones and add them to the meat. If fat has burned, discard it and add 3 tbsp. more. Lower the heat and brown the onions lightly, about 5 minutes.

Return the bones and the lamb to the casserole and stir in the garlic, tomato, thyme, bay leaves, wine/vermouth, and stock. Bring to a simmer and season to taste with salt. Cover and simmer slowly, or in a 325-degree oven, for 1 1/2 hours. Then remove the meat to a dish; discard the bones and bay leaves. Remove all but 2 tbsp. fat and carefully correct the seasoning of the cooking liquid.

Pour the cooked and drained beans into the lamb cooking liquid. Stir in any juices you may have from roasting the pork. Add bean cooking liquid, if needed, until the beans are covered. Bring to a simmer and simmer 5 minutes, then let the beans stand in the liquid for 10 minutes. Drain the beans when you are ready for final assembly, again reserving the liquid.

Brown the saucisse de Toulouse, cut into lengths between 1/2" and 3" long (depending on size/preference) and drain on paper towels.

Cut the roast pork into 1 1/2–2" serving chunks. Slice the bacon or salt pork into serving pieces 1/4" thick. Arrange a layer of beans in the bottom of your cassoulet dish, then continue with layers of lamb, roast pork, bacon slices, sausage, and beans, ending with a layer of beans and sausage. Pour on the meat cooking juices, and enough bean cooking juice so that liquid comes just to the top layer of beans. Spread on the bread crumbs and dribble the fat over the top. You can set this aside until you’re ready for final cooking (about 1h).

Preheat your oven to 375 degrees. Bring the casserole to a simmer on top of the stove. Set it in the upper level of the oven. When the top has crusted lightly, after about 20 minutes, turn the oven down to 350 degrees. Break the crust into the beans with the back of a spoon, and baste with the liquid in the casserole. Repeat this process several times, as the crust re-forms, but leave a final crust for serving. If the liquid in the cassoulet becomes too thick, add a spoonful or two of bean cooking liquid. It should bake for about one hour.

Variations

You could use goose confit instead of the roast pork. Scrape the fat off, and cut it into serving portions, then brown it lightly in some of the fat from the package. Then arrange it directly in the final step.

If you have fresh goose, duck, turkey, or partridge, you can roast or braise it, carve it into serving pieces, and use it with or instead of the roast pork.

Ham hock or veal shank can be added to the simmer with the beans, then cut into serving pieces and added at final assembly.

Julia Child

Ingredients

• 1 oz. pomegranate juice
• 1.5 oz. Bourbon
• 2 oz. lemonade
• lemon slice

Preparation

Shake with ice, strain, and serve in a highball glass over more ice.

Ingredients

• 1 œuf a température ambiante [1 egg at room temperature]
• 60 gr beurre mou [60g butter, softened]
• 60 gr amandes en poudre [60gr ground almonds]
• 60 gr sucre poudre/semoule [60g superfine sugar]
• 1 jaune d œuf pour décorer [1 egg yolk for decoration]
• Crème fraîche si besoin [Crème fraîche, if needed]
• 500 gr pâte feuilletée [500gr or 1/2 lb. puff pastry]
• 2-3 gouttes d’arôme amande amère ou eau de rose [2-3 drops of bitter almond extract, optional, can substitute rose water]

Preparation

Battre l’œuf entier par fouet électrique jusqu’à obtenir une mousse. Ajouter le sucre jusqu’à ce qu il se dissolve. Ajouter le beurre continuer avec le fouet. Ajouter les amandes, bien mélanger. Si trop épais, ajout de crème fraîche. [Beat the whole egg with an electric mixer just until a mousse is formed. Add the sugar and beat just until it dissolves. Add the butter and continue beating. Add almonds, mix well.]

Découper 2 ronds (assiette comme aide), 1 rond sur du papier cuisson/plaque du four. Étaler la frangipane sur rond de pâte feuilletée, laisser au moins 1 cm au bord sans frangipane Cacher la fève. Mouiller le bord libre. Mettre le 2ème rond de pâte feuilletée, bien appuyer les bords. Battre jaune d’œuf avec un peu de sucre ou sel. Enduire la galette. Avec une fourchette, décorer. Four préchauffe environ 170 chaleur tournante. Attendre patiemment environ 30 min. [Cut two rounds of puff pastry (using a plate as a guide), and place one on top of parchement paper on a cookie sheet. Spread the frangipane on the round, leaving 1/2" around the outside. Hide the bean/baby/etc. Moisten the edge you left free. Put the second round on top, seal the edges well. Beat the egg yolk with a little sugar or salt. Coat the top of the cake. With a fork, decorate (traditional is a kinda wavy-lines pattern across the top). Bake in a preheated oven around 170C (325-350F), convection. Wait patiently for 30 minutes.]

On peut le faire comme ça pour 5/6 personnes ou avec seulement 1 paquet de pâte feuilletée et une plus petite assiette pour 2 personnes (même frangipane). [The recipe like this is for 5 or 6 people, or with just 1 packet of puff pastry and a smaller plate as your guide you can make it for 2 people (with the same amount of filling).]

Reddit

Ingredients

• 4 eggs
• 1 tbsp. white vinegar
• 1 tbsp. lukewarm water
• 2 tbsp. sharp mustard
• 4 dl peanut oil or fine salad oil
• salt and pepper

Preparation

Put egg yolks in a bowl and beat them for a moment. Add the vinegar, water, and mustard. Whisk (or use a mixer) briefly. Whisk in the oil in a stream. Taste and season with salt and pepper. If the mayo is too thick, you can add extra vinegar, lemon juice, or water.

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