GARLIC SESAME DRESSING FOR COLD NOODLE SALAD

Adapted from The Cozy Apron

Ingredients:

3-4 cloves garlic, pressed or minced

1 T neutral oil

1 T sesame oil

2 T honey

3 T soy sauce

2 T rice vinegar

1 T sambal oelek

1 t grated ginger

1 t ground toasted sesame seeds

Methodology:

Heat the oil in a small skillet and add the garlic.  Toast over low heat until aromatic and no longer raw, 30 seconds.  Remove from heat and add the sesame oil.

Whisk the remaining ingredients together.  Whisking continuously, add the garlic oil in a thin stream.  Store the dressing in a tightly-sealed jar in the refrigerator.

SOURDOUGH DISCARD MULTIGRAIN CRACKERS

Recipe modified from these Ritz-esque crackers

Ingredients:

60 g AP flour

80 g whole wheat flour (could be blend of spelt + whole wheat)

1 T baking powder

1 T sugar

1 1/4 t salt, divided

8 T cold butter, divided

2 T oil

240 g starter

Assorted seeds:

1 T ground, 1 T whole flax seeds

1 - 2 T millet

1 - 2 T toasted sesame seeds

Methodology:

Preheat the oven to 375°F.

Combine dry ingredients and 3/4 t salt in food processor.

Add 6 T butter and oil and pulse until the texture looks like cornmeal.

Add starter to the food processor.  Dough should form a ball and pull away from the sides of the bowl.

Divide dough in half and roll out on parchment paper to 1/8", or until the paper is covered.  Cut into crackers with a knife or pizza wheel and dock with a fork.

Bake 10-15 minutes, or just until the crackers at the edge begin to brown.

Meanwhile, melt remaining 2 T butter and brush crackers with butter upon removal from oven.  Sprinkle immediately with remaining 1/2 t salt.

Consider adding sun-dried tomatoes with the butter and oil

BURMESE KAUKSWE

Adapted from Food52

Serves 6

Ingredients:

Marinade:

1 1/2 lb boneless chicken thighs, cut into 1" cubes

1 T ground ginger

1 T ground coriander

1 T turmeric

1 T neutral oil (or shallot oil)

Aromatics:

1 dried chile (optional)

2 cloves garlic, chopped

1" piece of ginger, peeled and chopped

1 shallot, peeled and chopped

1 bunch of cilantro, leaves separated from stems and roots

1 can coconut milk, refrigerated

1/4 c coconut oil, unrefined

2 c sweet potato, peeled and cut into 1" cubes

2 c chicken stock

2 T fish sauce*

2 limes, 1 juiced and 1 quartered

Salt, to taste

Crispy fried shallots

Methodology:

The day before:

Mix the chicken with the dry spices and neutral oil and marinate overnight, or at least 30 minutes.

The next evening:

Spoon off the hardened coconut cream from the top of the coconut milk can and add to food processor.  Add the chopped aromatics (including cilantro stems and roots, but reserving leaves for later), and process until a smooth paste forms.  Add 1 T coconut oil (subtracting from the total added later), if necessary. Set aside.

Heat the coconut oil in a large, heavy-bottomed pot over medium heat.  Add the sweet potato, and cook until the first side browns.  Turn, and cook second side the same.  Remove to a medium bowl, leaving oil in pan.

Add the chicken to the pan, frying in batches if necessary.  Fry, tossing, until chicken is nearly cooked through, and has browned in spots.  Remove from pan, and add to bowl with sweet potatoes.

Add the aromatic paste to the pot and fry until the coconut milk splits (this might not happen; just fry for 4-5 minutes), stirring frequently.

Return the chicken and sweet potato to the pot, and toss with the aromatics.  Add the chicken stock, and simmer for 10-15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.  Add the reserved coconut milk, fish sauce, lime juice, and 1/4 c cilantro.  Taste for salt.

Serve with rice, or rice noodles, garnished with fried shallots and reserved cilantro, and pass lime wedges on the side.

*I felt like a little funkiness was missing, so might add 1/16-1/8 t fermented shrimp paste next time.

ATAKILT WAT - ETHIOPIAN CARROT AND CABBAGE STEW

Recipe approximation of this video by Ethiopian Kitchen

Recipe amended 8/29 after first attempt

Ingredients:

1 white or yellow onion, sliced

1/4 C olive oil

4 large carrots, sliced in half widthwise, and then halved or quartered lengthwise

1 t ground cumin

1 t turmeric

Pinch of ground cardamom

2 t crushed ginger

2 t crushed garlic

1/2 head green cabbage, in 1" x 2" slices

3 large yukon gold potatoes, peeled and quartered lengthwise

1 - 1 1/2 t Salt, to taste

1 - 3 jalapeños, de-seeded and sliced into halves widthwise, then quartered

Methodology:

Saute the onion in the olive oil over medium heat for one minute.  

Add the carrots and spices and continue to saute, mixing well, until the onions have softened and are becoming translucent. 

Add ginger and garlic and cook for a few minutes, stirring frequently. 

Add cabbage and mix constantly, until well combined.  Turn heat to medium low and cook for 5 minutes with lid on. 

Add potatoes and salt and mix well into stew.  Cover and simmer until cabbage is very soft and potatoes are just tender.  Remove lid and cook until most liquid has evaporated.  Add jalapeño and stir well.

Cook for another minute, stirring, then serve!

QUICK SOURDOUGH DISCARD TORTILLAS

Adapted from King Arthur Flour

*Edited 7/25/20, see end note*

Ingredients:

165 g all purpose flour

100 g whole wheat flour

1 t baking powder

3/4 t kosher salt

57 g butter or lard, melted

120 g hot tap water (+ more if necessary)

70 g sourdough starter discard

Methodology:

Whisk the dry ingredients together in a large bowl.

Pour in the butter and stir it together with the flour mixture with your fingers until the mixture resembles sand. 

Pour in the hot water and starter and mix until a dough forms. Add more water if necessary. The dough should not be sticky, and all the dry ingredients should be well incorporated.

Turn out onto a counter and knead briefly, until the dough is smooth.

Separate into 10 equal balls (~ 50-55 g each), place balls back into bowl and cover. Rest at room temperature for 30 minutes (not necessary, if you're in a rush).

Working one ball at a time:

On a lightly floured surface, roll each ball into as thin a circle as possible (this works out to a 10" circle, which fits in my large cast-iron skillet).

Cook in a dry skillet preheated over medium heat for 15-20 seconds per side.  (This results in a pliable tortilla that can be reheated easily.  If you're planning to eat the tortillas right away, you may want to cook a few seconds longer, to form lightly charred patches on each side.)

Wrap cooked tortillas in a clean dish towel to keep warm, if using right away.

To refrigerate / freeze:

Allow tortillas to cool, then seal in a plastic zip-top bag and store for 1 week / 1 month.

*Edited to change:

Changed butter to melted butter.

Reduced water amount from 130g to 120g.

Reduced cooking time from 20-30 seconds to 15-20 seconds.

SOURDOUGH BREAD - EDIT, I NO LONGER USE THIS RECIPE

Adapted from The Kitchn, with guidance from Seamus Blackley's twitter thread

Makes 1, 2 loaves

Ingredients:

75g        150g   starter (use this instead of the leaven / levain listed in the recipe) (do float test)

237.5g   475g   water
1.5 t       1 T     salt dissolved in 25g / 50g water
350g      700g   flour


Methodolgy:

1.  Combine the starter and plain water, and stir to mix.

2.  Add the flour and mix until a shaggy dough forms.  Cover well and rest for 2 - 4 hours (autolyse).

---2 to 4 hours later---

3.  Pour the salt water over the dough and mix it in with your fingers, pinching and poking it in.  The dough will feel wet and loose.

4.  Begin folding the dough: 8 folds every 30 minutes for 2.5 hours, 6 folding sessions total.

---2.5 hours later---

5.  Let dough rise undisturbed for 30-60 minutes.

---30 to 60 minutes later---

6.  Gently divide the dough (if making the larger recipe).  Shape the loaf into a loose round, by petting down the round with one palm while rotating with the other hand.  Rest for 20 to 30 minutes.

---20 to 30 minutes later---

7.  Shape the loaf by flipping the round over, then folding the top edge down, the bottom edge up, and both sides in, before pinching to seal.  Flip back over, and rub in a circular motion on the counter to seal the bottom more.  The surface should be taut.  Place into rice floured, parchment or dishtowel lined colander (or banneton), cover well, and proof overnight in the fridge (can be proofed on the counter for 3 to 4 hours instead).

---the next morning---

8.  Heat oven with dutch oven inside to 500°F, for at least 30 minutes.

---30 minutes later---

9.  Remove loaf from fridge, lift out of colander using parchment sling (or flip onto parchment sling, if proofed on dishtowel), score with lame parallel to top of loaf, and place in dutch oven in oven.  Cover and bake for 20 minutes.

---20 minutes later---

10.  Turn oven down to 450°F and bake 10 more minutes.

---10 minutes later---

11.  Uncover and bake an additional 30 to 50 minutes, or until the crust is deeply browned and bottom of loaf sounds hollow when thumped.

12.  Cool completely on a wire rack.

__________
Timing note:  The work the first day takes between 5 hours 20 minutes, and 8 hours.  Then the bread proofs overnight.  The following morning, the bread bakes for between 1 hour, and 1 hour 20 minutes.

Therefore, start the process in the morning of the day before you want your bread.  Then you'll have fresh bread in time for lunch the following day.

ROSEMARY and BALSAMIC PORK TENDERLOIN

Recipe adapted from Natasha's Kitchen and the Food Network

Ingredients:

1 pork tenderloin
2 T balsamic vinegar, divided
1 T fresh rosemary, minced
1 t fresh sage or thyme, minced (optional)
3 cloves of garlic, minced
1 t salt
black pepper, freshly ground
1 t olive oil, plus more to oil pan


Methodology:

Preheat the oven to 400°F.

Remove the silver skin from the loin, using a small, sharp knife.

Oil the roasting pan and lay down the tenderloin.  Rub it with 1 T vinegar, and evenly distribute the herbs, garlic, salt and pepper over the surface of the loin.  Pour over the remaining oil and roll the loin in it.

Roast the loin for 20 minutes, turning after 10 minutes, and pouring over the second T of vinegar.  Continue roasting until the meat reaches an internal temperature of 145°F.  Remove from the oven and rest for 10 minutes.  Serve

BHINDI MASALA with DRY BUTTER CHICKEN and RICE

Bhindi Masala adapted from Cook with Manali

Ingredients:

2 1/2 T oil, divided
500g okra, rinsed, patted dry and chopped into 1/2" - 3/4" rounds

1 t cumin seeds
1 red onion, chopped
1" ginger, peeled and minced
1 jalapeño, seeded and minced
2 roma tomatoes, chopped
1/2 c water

1 1/2 t coriander, ground
1/2 t turmeric, ground
1 t amchur (dried mango powder, which I omit since I don't have it)
1/8 t cayenne pepper
1 t salt

To garnish:
garam masala
julienned ginger
cilantro, chopped


Methodology:

Heat 1 T oil over medium heat in a large skillet.  Once hot, fry the okra for 10 minutes, stirring occasionally.  Turn heat to low and continue to cook for 5 minutes.  Transfer okra to a bowl and set aside.  The okra can be prepared in advance up to this point.

(If cooking the Dry Butter Chicken, use the skillet for that now)

Heat the remaining 1 1/2 T oil in the same skillet over medium heat.  Once hot, add the cumin seeds and fry for a few seconds.

Add the onion and fry, stirring occasionally, for 2-3 minutes, until soft.

Add the ginger and jalapeño and cook for another minute.

Add the tomatoes and water and cook for 4 minutes, until they're soft and mushy.

Turn the heat to low, add the spices and return the okra to the pan.  Cook for another 5 minutes, adding more water if it looks too dry.

Top with garnish and serve with naan or rice.



DRY BUTTER CHICKEN
Recipe adapted from Cafe Delites

Ingredients:
2 packages of boneless, skinless chicken thighs
1/2 c plain greek yoghurt

1 T minced or grated garlic
1 T minced or grated ginger

2 t garam masala
1 t ground turmeric
1 t ground cumin
1/8 t cayenne powder
1/2 t paprika powder
1 t salt

2 T oil


Methodology:

Mix everything but the chicken together in a large bowl.  Add the chicken, covering it completely in the marinade, and let it marinate for at least an hour, but up to overnight.

(you may use the skillet from the Bhindi Masala for the following step.  Then the fond from the chicken will be used, rather than wasted)

Place a rimmed baking sheet in the oven and preheat it to 350°F.  Heat a large skillet over medium heat and add 1 T oil.  Add as many thighs as will fit to the skillet, and cook for 4 minutes, then flip and cook for another 3 minutes.  Remove thighs to the baking sheet in the oven, and fry remaining thighs the same way.  Roast in the oven for 10-15 minutes, or until cooked through.


BOILED RICE
Recipe from somewhere on the internet

Add as much white long-grain rice to a pot as you'd like to cook.  Cover with cold water by 1".  Bring to a boil with the pot covered.  Crack the lid and simmer for 8 minutes.  Remove from heat, drain through a strainer and place back in the dry pot.  Cover and allow the rice to steam for 5 minutes.