STEAK with KRÄUTERBUTTER or RED WINE PAN SAUCE

Using the reverse sear method from Serious Eats.

Steak:

Methodology:

Season the steak really well, at least an hour before cooking.

Preheat oven to 200°F - 275°F.

Pat steak scrupulously dry.  Roast on a rack over a baking sheet until the internal temperature hits 105°F, about 30 minutes.

Heat a heavy pan over high heat, add a few drops of vegetable oil, heat until almost smoking.

Add steaks to pan, along with 1 T butter.  Brown on 1st side, about 45 seconds.

Flip, brown on second side.

Hold steaks upright to brown on edges.

Remove to plate to rest, tented with foil.



Kräuterbutter:

Ingredients:

1 stick of unsalted butter, softened
1 T chopped parsley
1 T chopped thyme
1 t chopped chives
1 t lemon zest
3 cloves of garlic confit, mashed to a paste


Methodology:

Combine all ingredients, roll into a log using a piece of plastic wrap, and chill for at least half an hour before using.




Red Wine Pan Sauce:

Ingredients:

1/4 c shallot, minced
1 c red wine
1/2 c beef broth
3 T cold butter
salt and pepper

 Methodology:

Sauté shallot in oil remaining in pan (should be 1 t).

Add wine, simmer until reduced by half, about 1 minute.

Add broth, simmer 2 minutes. 

Remove from heat, whisk in butter until fully emulsified, season to taste.  Serve.

SWÄBISCHES FRÜCHTEBROT

This is a traditional southwest German holiday fruitcake.  It is very dense, and is best served cut into thin slices and generously spread with butter.  As a kid, this was our snack when we went skiing!

One very popular regional variation is made with pieces of dried pears, or "Hutzeln", and is known as "Hutzelbrot".  In Bavaria, a similar bread called "Schnitzbrot" is traditional.

Makes one loaf


Ingredients:

125g whole hazelnuts
125g whole almonds, blanched
125g dried figs, sliced
125g candied lemon or orange peel, diced
250g dark raisins
Candied ginger, diced, optional

125g cane sugar
125g all purpose flour
3 eggs
1 1/2 t baking powder (7g, or 1/2 packet German baking powder, as one packet holds 14g baking powder)

1/4-1/2 t ground cinnamon

Methodology:

Mix all ingredients well and pour into a well-greased and floured loaf pan.  Bake at 392°F (200°C) for 40 minutes, or until a toothpick comes out clean.

POTATO LEEK SOUP

Ingredients:

1/2 C olive oil
6 russet potatoes, unpeeled and cut into 1/8" slices
1 bunch leeks, 4-5, thoroughly cleaned and sliced, including fibrous dark green parts 
5-6 C chicken stock
Salt and pepper
Sumac and dried garlic flakes to garnish


Methodology:

Heat the oil in a soup pot over medium-high heat, and add the potatoes, sauteeing until they begin to smell like potato chips, stirring frequently.  Add the leeks and continue cooking and stirring until the leeks are tender.

Add chicken stock and bring to a boil.  Reduce heat to low and simmer until the potatoes are tender.

Check for seasoning.

Serve garnished with sumac and garlic flakes, accompanied by toasted bread and butter.


***edited 9/18/18 to change potato width, add dark greens of leeks and add garlic flakes***

STEAMED EGGPLANT WITH THAI BASIL

Recipe modified from here

Ingredients:

1 1/2 lb eggplants, cut into 1/2" slices, and then into 1/2" strips

4 t shallot oil, divided*
1 confit shallot*
1/2 lb shiitake mushrooms, caps and stems cut into 1/2" slices
1/2 red or green bell pepper, cut into 1/4" dice

4 t minced garlic
2 t minced ginger root
1 shallot, cut lengthwise into 1/4" strips

Sauce:
4 t palm sugar, finely grated, scraped to dissolve in a mortar and pestle with
2 T water
2 t cornstarch
2 T dark soy sauce
4 t oyster sauce
1 T tamarind concentrate or rice vinegar
1 t Shaoxing wine or Sherry
1 T fish sauce

1 C Thai basil, roughly chopped, with a few leaves left whole for garnish
1 t toasted sesame seeds

Methodology:

Place the eggplant strips upright in a steamer basket and steam for 20 minutes, or until soft.

Heat 2 t of shallot oil in a large skillet or wok over high heat, add the confit shallot and shiitake mushrooms and saute until the mushrooms have lost most of their moisture.  Turn the heat to medium, add the green pepper and fresh shallot and cook until the shallot has softened. 

Push the vegetables to the cooler part of the skilled, add the final 2 t shallot oil and garlic and ginger and cook, stirring, 20-30 seconds.  The garlic should not brown.  Mix throughout the skillet.

Add the eggplant and stir to combine.

Push all vegetables out of the center and pour in the sauce.  Cook, stirring, until the sauce darkens and takes on a glossy appearance, 15-20 seconds.  Toss everything in the skillet, so that the vegetables become coated in the sauce.  Remove from heat.

Stir in the chopped Thai basil and serve with rice, garnished with whole basil leaves and sesame seeds.

*Roast as many peeled, quartered shallots as you feel like, submerged in olive oil at 350°F for 40 minutes, or until soft and translucent, with caramelized patches.  Store the shallots packed in the oil in the fridge.  Store extra oil separately, also in the fridge.  This stores very well, so make plenty.


BASMATI RICE
Non-traditional accompaniment for Thai food, I know.  From here

Ingredients:

2 c basmati rice
3 c boiling water
1/4 t salt
1/8 t distilled vinegar, to keep grains separate

Methodology:

Rinse the rice twice, rubbing grains between your fingers to remove excess starch.
Add rice to heated pot, and pour in boiling water, vinegar and salt.
Cover with foil and lid and place over high heat until water comes to a boil.
Turn heat as low as possible and cook rice for 15 minutes.
Remove from heat and steam rice with lid on for 5 minutes.
Fluff and serve.

VINOLIA SOAP - TITANIC SOAP RECREATION

SIMPLE SOAP RECIPE

FIRST SOAP

CHIMICHURRI SAUCE

Basic recipe from here.

Ingredients:

1 bunch cilantro, leaves and stems (about 1 1/2c, chopped)
2/3 c. fresh parsley leaves only (unless your stems are very delicate)
1/4 c. fresh oregano leaves
2 garlic cloves, sliced
2/3 c. olive oil
1/4 c. red wine vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. granulated sugar
1/4 t. Korean gochugaru chile pepper flakes, or regular red pepper flakes


Methodology:

Heat the oil in a pan over medium heat.  Add the garlic slices and cook until they are lightly translucent, then turn off the heat and allow to cool.

Wash and spin dry the herbs.

Add all ingredients to a blender or food processor and process until the sauce emulsifies, and only small bits of leaves remain.

Use as a marinade, serve over a steak, shrimp or chicken salad, or as a dip for vegetables.

SALMON WITH CRISPY SKIN | STIR-FRIED BABY BOK CHOY

Recipes from here and here

Bok Choy:

Ingredients

1 lb. baby bok choy

1 1/2 T. soy sauce

1 T. chinese rice wine or mirin

1/2 t. sugar

1 T. shallot oil

2 confit'ed garlic cloves

1 1-inch piece of ginger, peeled, minced and mashed into the garlic cloves.

2 t. sesame oil

2 t. toasted sesame seeds

Methodology:

Trim the bottoms off the bok choy bunches.  Separate into leaves and wash well.  Drain.

In a small bowl, combine the soy sauce, rice wine and sugar and set aside.

Heat a large skillet or wok on medium-high until a droplet of water sizzles and evaporates on contact.  Add the cooking oil and the garlic and ginger, and mash and cook for 30 seconds.

Add the bok choy to the skillet and cook, tossing constantly, for 2 minutes.  Add the sauce and cook for another 30 seconds.  Turn off the heat and sprinkle with sesame oil and sesame seeds.  Remove the bok choy to a serving platter or bowl, and cover to keep warm.  Cook the sauce down until it coats the back of a spoon, and pour it over the bok choy.  Serve.

Salmon:

Ingredients:

Skin-on salmon filet, 1-2 lb., and ~1" thick.

2 t. cooking oil

Methodology:

Open a window and turn on your fan, as this recipe will fill your kitchen with fishy odors.

Pat the salmon fillet dry and season it well on both sides.

Preheat a light coating of cooking oil in a large skillet over high heat until it shimmers.  

Lower the heat to medium-high and lay the fish into the pan away from you, skin-side down.  Press down firmly on the fish with a spatula to prevent the skin from curling.  Cover fish with a paper towel to catch grease spatters.

Cook for 6 minutes on the skin side, or until the center of the fish reads 120ºF.  Flip away from you and cook another 30 seconds to 1 minute.

Remove from heat and rest for a few minutes, before serving skin-side up.

LEMON COCONUT POPPY SEED MUFFINS

Modified from this recipe

Ingredients:

2/3 c. + 2 T. granulated sugar 

zest and juice of 1 large or 2 small lemons

2 c. all-purpose or pastry flour + more to prepare pan

2 t. baking powder

1/4 t. baking soda

1/4 t. salt

3/4 c. buttermilk

2 large eggs

2 t. coconut rum (or vanilla)

8 T. coconut oil + more to prepare pan

2 T. poppy seeds

2 T. large coconut chips

Glaze (optional):

1 c. confectioners sugar

1 T. coconut rum

1-2 T. lemon juice

Methodology:

Preheat oven to 400ºF.

Prepare a 12-mold muffin pan by oiling with coconut oil and then flouring, shaking remaining flour out of pan.  Set aside.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lemon scented.  Whisk in the flour, baking powder, baking soda and salt.

In a medium bowl, whisk together the lemon juice, buttermilk, eggs, rum, coconut oil and poppy seeds.

Add the wet ingredients to the dry ingredients and fold together, stirring until just combined.  Divide batter between muffin cups.  Sprinkle each muffin with granulated sugar and a few shards of coconut chips.

Bake for 15 minutes or until the tops are golden, the coconut chips are toasted, and a skewer inserted into the center of a muffin comes out clean.

Let cool in the pan for a few minutes, then trace around each muffin with a knife and remove from the pan to cool on a wire rack.

Cool completely before glazing (optional step).

COLD SOBA NOODLES WITH GREEN VEGETABLES

Inspired by this Bon Appetit recipe.

Serves 4.

Ingredients:

7 oz. soba noodles
1/2 c. frozen peas
8 stalks of asparagus, sliced diagonally into 1" pieces
4 cups (small bunch) of frisee or mache
1/2 c. shaved daikon radish
1 cucumber, sliced into matchsticks
1/4 c. kimchi, sliced into matchsticks
4  6.5-7 minute eggs
1 avocado

optional:
3 c. kale
1 c. shredded green cabbage

Dressing:
1/4 c. kimchi juice
3 T. soy sauce
2 T. unseasoned rice vinegar
1 t. sugar
3/4 t. grated ginger
1/2 t. sesame oil
1/2 t. chili oil, optional
1/2 c. vegetable broth


Methodology:

Boil eggs: 
Bring water to boil, add eggs slowly and cook for 6.5-7 minutes, draining and chilling in a cold bath before peeling.

Make dressing:
Mix all ingredients together in a small pot.  Heat to boiling and poach the cabbage and kale for 3 minutes.  Remove the vegetables and thoroughly drain the sauce, putting it in a separate bowl.

Cook vegetables and noodles:
Bring a pot of salted water to boil.  Add asparagus pieces (except tips) and cook for 3 minutes.  Add asparagus tips and cook for another minute.  Add peas and cook for another minute.  Remove vegetables from pot with a spider and briefly transfer to a cold bath, then drain.
Bring water back to boil, then cook noodles following directions on the package, keeping them al dente.  Drain and rinse with cold water until noodles are cold. 

Plate:
Place noodles onto the center of each plate.  Place cucumber, daikon, avocado, frisee, kimchi and asparagus/peas around the noodles.  Place kale/cabbage braise on top of the noodles, and drizzle sauce onto all of the vegetables.  Place egg onto center of plate and sprinkle with shredded nori or furikake seasoning.

LATE WINTER / EARLY SPRING ORECCHIETTE

Ingredients:

6.5 oz. orecchiette pasta
7 cups of kale
8 asparagus spears

Sauce:
3 garlic confit cloves
3 pieces of shallot confit, chopped
4 oz. creme fraiche
4 oz. greek yogurt
2 t. Penzey's Fox Point seasoning
1/2 c. grated Parmigiano Reggiano cheese
Salt and pepper to taste


Methodology:
Bring a large pot of salted water to boil, and add pasta. 1 minute before the cooking time has elapsed, add the kale and asparagus to the pasta pot.  Cook for an additional 3 minutes, then drain, reserving 1 cup of pasta water.

Meanwhile, heat the garlic confit in a large skillet and mash it with a fork.  Add the rest of the sauce ingredients and heat carefully, without allowing it to boil.  When pasta is drained, add it to the skillet and cook, mixing constantly, for 1 minute.  Top with grated cheese, taste for seasoning, and serve.

MIREILLE'S MOUSSE AU CHOCOLAT REDUX

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
4 eggs, separated, at room temperature
2 egg whites

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 4 egg yolks and pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. 
Beat the egg whites to soft peaks, add 100 g sugar and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.



Edited to add 3/29/17: the below is not the chocolate mousse I remember.  It is oddly chewy, and not at all light and airy.

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
3 eggs, separated, at room temperature
pinch of salt
1 t vanilla

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 3 egg yolks with 50 g of sugar until pale and smooth.
Pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. Whisk in the vanilla and chill.
Beat the egg whites to soft peaks, add 50 g sugar and the salt, and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.

OLIVE AND ROSEMARY SOURDOUGH BREAD

Recipe from my school chum Daniel Martin, of Wild Oven fame

Ingredients:

2 3/4 c. cold water
1 1/2 c. starter (bubbly and active, resulting from 1/4 c. starter + 1/2 c. water + 1 c. flour + 3-5 hours at room temperature)
5 3/4 c. flour (Daniel suggests that using 75%, or 3 3/8 c., whole wheat flour, is acceptable)
1 T Himalayan virgin-elf-harvested sea salt
1 1/2 c. pitted Kalamata olives
2 T. chopped fresh rosemary
(2 t. chili flakes, optional)


Methodology:

Combine water and starter.
Add enough flour so that the dough comes together, but doesn't clear the sides of the bowl.
Cover and rest 20 minutes.

---after 20 minutes---

Add salt, knead.  The dough will feel very runny, basically un-kneadable.  Add just enough flour so that you can knead it, but still have a fairly wet, sticky dough.
Add remaining ingredients, and mix them through the dough.
Cover with oiled plastic wrap and a dampened dishcloth.  Ferment until not quite doubled (6-12 hours).

---after 6-12 hours---

Divide dough in half, cover and rest 10 minutes.
Form loaves.  Proof in baskets, on cornmeal dusted dishcloths in bowls, or on a cornmeal dusted baking sheet.
Chill 12-18 hours.

---after 12-18 hours---

De-chill / proof 2-3 hours at 68-74°F.  Uncover, slash 3 times 1/2" deep.

---after 2-3 hours---

Bake in hot-ass oven (450°F)
- Spray oven with water, close door.
- Slide loaves in, bake 3 minutes.
- Spray again.  Repeat twice more.
- Bake 10 minutes more (20 minutes total at 450°F)
- Reduce heat to 400°F.
- Bake until internal temperature reads 205°F on thermometer, or the bottom of the bread sounds hollow when thumped.

To have bread on the table at 5 pm on Sunday, start dough between 10 am and 4 pm on Saturday.

GRANDMA JO'S PEAR JAM

Ingredients:

3 lb pears (slightly unripe)
Juice of 1 lemon
3 cups sugar


Methodology:

Peel, quarter and core the pears.
Slice each quarter into thirds, lengthwise, and then slice widthwise into 1/8" slices.
Place slices of pear in large bowl with the sugar and lemon juice and combine thoroughly with your hands, mashing the pieces of pear together.
Cover with plastic wrap and macerate at room temperature for at least an hour, or up to overnight.
Bring the pear mixture to a boil in a heavy bottomed pot, then simmer for 10 minutes.
Mash the pears with a potato masher, or whisk thoroughly with a whisk.
Cook an additional 10-15 minutes, until the texture is to your liking (or a candy thermometer reads 225°F).
Place in sterilized jars, or keep in the fridge for 1 month.

LAUGENBREZELN

Ingredients:

500 g flour
6-8 g diastatic malt
30 g softened butter or schmalz
10 g table salt
7 g dry yeast or 21 g fresh yeast
275 ml ice cold water

1/4 c baking soda, dissolved in a pot of 4 c (1 qt) just-boiled water.  Stand back when mixing.
Coarse salt


Methodology:

Mix the dry ingredients, then add in the butter and water.  Continue mixing until a dough forms.  (I do this in a food processor, and then run the machine for a minute or two, rather than kneading in the following step).
Knead for 10 minutes.
Rest the dough for 5 minutes, covered in plastic wrap.
Separate into 10 80 g pieces.
Roll each piece into a "cigar" about 6" long, rest 10 minutes, covered.
Shape into pretzels (watch the below link for pretzel-forming example at 2:19).
Freeze or refrigerate uncovered for 30 minutes, to firm and form a skin.
Dip pretzels for 1 minute in the baking soda solution.
Slash bellies of pretzels (deeply), sprinkle with salt and let air-dry for 10 minutes.
Bake at 425°F for 13-15 minutes, rotating halfway through.

Ingredients and methodology from https://www.youtube.com/watch?v=M4oCx-JRFgE


Next time consider trying it with lye (food grade):
Wear latex gloves (or longer dishwashing gloves), long sleeves, closed shoes, an apron and goggles.  
Place 4 c (1qt) cold water in a glass or plastic bowl.  
Mix 1/4 c lye into the water carefully (without splashing) until dissolved, stand back as noxious gas is released.
Dip prezels for about 10 seconds per side and place on baking sheets.  Then continue as above.

(from Smitten Kitchen https://smittenkitchen.com/2014/05/soft-pretzel-buns-and-knots/)

VANILLA ECLAIRS

INGREDIENTS:

For 8 eclairs and a few cream puffs:

Pastry cream:
1 large whole egg
2 large egg yolks
1 t kosher salt (or 1/2 t table salt)
1/2 c granulated white sugar
1/4 c corn starch
2 c whole milk
Seeds scraped from 1 vanilla bean
4 T cold, unsalted butter, cubed

You will have some pastry cream left over after filling the above 8+ eclairs.


Pate a choux:
1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
2 eggs
Powdered sugar for dusting (optional)


Chocolate ganache:
2 oz semi-sweet chocolate chips
3 - 4 T heavy cream


PROCESS:

Make the pastry cream first:

Mix the eggs, salt, sugar and corn starch in a bowl.
Heat the milk and scraped vanilla bean seeds to scalding in a pot.
Pour about 1/2 c of the milk mixture into the egg mixture, whisking vigorously.
Pour the egg mixture back into the pot with the rest of the milk and heat on low, whisking constantly, until the mixture thickens.
Remove from heat and add the butter cubes, mixing constantly until the butter disappears.
Pour the pastry cream into a bowl, press plastic wrap onto the surface, and chill for at least 2 hours.


In the meantime, make the pate a choux eclair shells:

Pre-heat the oven to 350F.

Heat the water, butter, sugar and salt in a pot until the butter melts.
Add the flour and cook, stirring, until the mixture comes together to form a ball and pulls away from the sides of the pot.
Place the dough in a bowl and stir for a minute to cool.
Add the eggs, one at a time, mixing until thoroughly blended into the dough.
Put the dough into a piping bag fitted with a star (or many-pointed) tip, and pipe 4-5 inch wands of dough onto a parchment paper covered baking sheet.
Dust lightly with powdered sugar (I omitted this step).
Bake in an oven preheated to 350F for 40 minutes, propping the oven door open with a wooden spoon after 10 minutes, to allow steam to escape.
Once the 40 minutes have elapsed, turn off the oven.
Pierce each end of the eclairs with a skewer to allow steam to escape, and let the eclairs cool inside the propped-open oven.

Fill the eclairs:

Make 2 holes in the underside of each eclair with the tip you'll be filling them with, each about 1/4 of the eclair's length from the ends.
Briefly whisk the pastry cream to get rid of any lumps, and place it in a pastry bag fitted with the above tip.
Pipe the pastry cream into the eclairs, making sure the cream reaches each end.
Clean up any cream that is protruding from the holes with a butter knife.


Make the ganache:

Heat the cream to scalding in a pot, and pour over the chocolate.  
Let it sit for 5 minutes, then whisk vigorously to combine.
Spoon, pour or pipe the ganache over the eclairs.


Chill for an hour, and enjoy!

Sources:
Recipe for the pastry cream: Food Wishes

Recipe for the pate a choux: Food Wishes

Recipe for the ganache: Laura in the Kitchen

Methodology for baking and filling the shells: Home Cooking Adventure