BUTTERMILK PANCAKES

Ingredients:

1 c flour

1 1/2 T sugar

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1 1/2 c buttermilk

2 eggs

2 T butter, melted

Additional oil for the pan

(1 banana, 1 egg, and 1 T whole wheat flour)

Methodology:

Whisk all dry ingredients together in a large bowl.

Whisk the eggs and buttermilk together, then mix in the melted butter.

Pour the wet ingredients into the dry ingredients and mix until combined.

Cook over low heat in an oiled, cast iron skillet.

Serve with whipped cream and jam or fresh fruit.

(Add in 1-2 bananas, mashed, and an additional egg, to the wet ingredients, and 1 T whole wheat flour per  banana to the dry ingredients)

HOT CHOCOLATE

From the NYTimes, paywalled

Ingredients:

1/2 c water

1/4 c unsweetened(, dutch processed) cocoa powder

3 c milk

1 T sugar

1 pinch salt

4.5 oz chopped bittersweet chocolate

Methodology:

Whisk the water and cocoa together until smooth in a medium saucepan.

Whisk in milk, sugar and salt, and heat over medium flame until tiny bubbles form around the edge of the pan.

Remove from heat, pour in the chopped chocolate, and leave undisturbed for 1 minute.  Whisk thoroughly, taste for sweetness, and serve.

Top with whipped cream, if desired.

THANKSGIVING II TURKEY

From the NY Times, via the Defector

Ingredients:

2 c buttermilk

33 g salt

2-3 lb turkey breast, skin on, if possible, on or off the bone

Methodology:

One or two days before you plan to cook, place buttermilk and salt in a large bowl, and stir to dissolve salt.  Add turkey to bowl, and toss to cover.  Refrigerate for 24-36 hours, turning the turkey periodically so it brines evenly.

Two hours before you plan to cook, remove the turkey from the bowl and scrape off as much buttermilk as is easily done.  Discard buttermilk, set turkey on a rimmed plate and leave to adjust to room temperature.

Position a rack in the upper third of the oven and heat to 425°F.  Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.

Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer reads 150°F in the thickest part of the breast, about 40 minutes for a boneless, or 50 minutes for a bone-in breast.

Rest 20 minutes, slice and serve with gravy, apple orange cranberry sauce, and Brussels sprout-kale salad.

EGG NOG

Adapted from Jamie Oliver

Ingredients:

2 c milk, or 1 1/2 c milk and 1/2 c cream

2 cinnamon sticks

1/2 t freshly grated nutmeg

pinch salt

1 vanilla pod, seeds scraped out, or 1 t vanilla

2 egg yolks

1/3 c sugar

Methodology:

Heat the milk, cinnamon sticks, nutmeg and salt (and vanilla pod, if using), to steaming in a saucepan.

Meanwhile, whisk the yolks with the sugar in a small bowl, until lighter in color.

Temper the eggs by whisking in a ladle of hot milk.  Mix until smooth, then pour egg-milk mixture into the remaining milk in the saucepan and cook over low heat until it thickens.

Add vanilla extract, if using, and sprinkle with nutmeg.

Cool and serve topped with more nutmeg, if desired.

MANHATTAN FISH CHOWDER

Adapted from Myrecipes, via the wayback machine

Ingredients:

3 T butter

3 medium onions, chopped (about 2 3/4 c)

3 garlic cloves, minced

1/4 c tomato paste

1 c dry white wine

3 c water

3 medium carrots, chopped (about 1 c)

3 celery stalks, diced (about 3/4 c)

3 medium red or gold potatoes, chopped (about 2 c)

3 c shredded kale

1 28-oz can diced tomatoes, with juice

1 T chopped fresh or 1 t dried thyme

1 t salt

1/2 t ground pepper

1 bay leaf

1/2 t smoked chipotle chili flakes

1 t smoked paprika

2 lb halibut fillets, skin removed and cut into 1/2" pieces

Methodology:

Melt butter over medium heat in a large dutch oven.  Add onion and cook, stirring occasionally, until lightly golden.  Add garlic and stir until fragrant, 2 minutes.  Add tomato paste, and cook for 1 minute.  

Pour in white wine, scraping up any tomato paste that is stuck to the bottom of the pot.  Cook until the pot is almost dry.  Add all remaining ingredients but fish, and bring to boil, then simmer for 30 minutes, or until potato is tender.  

Add fish, cover and simmer 10 minutes, or until fish flakes easily.

Serve with crusty bread.

PIZZA DOUGH

Direct from Joe Rosenthal's How to Pizza

Ingredients:

476 g King Arthur All Purpose Flour

12 g salt

1.2 g instant yeast (3/8 t)

7 g sugar

10 g olive oil

295 g water

Pizza Toppings:

Shredded low-moisture mozzarella

Gustarossa whole tomatoes, crushed by hand

Anchovies

Methodology:

Mix all ingredients together by hand in the bowl of a stand mixer until all the flour is incorporated (loosely).  Attach the dough hook and knead on "stir" for 7-10 minutes, or until the dough is smooth, and beginning to climb the hook.

Remove the hook from the machine, cover with a wax wrap, and rest for 15 minutes.

Grease 4 lidded containers with olive oil.  Separate the dough into 4 equal pieces (200 g each), form into a taut ball by folding and pinching the edges to the center, and then turning over and rubbing on the work surface to tighten.  Place one ball into each container, and proof in the fridge for 1-4 days, ideally using on day 3.

--- day of baking ---

Remove the dough from the fridge 3 hours before baking it.  Remove it from the proofing container, re-oil the container, and add the dough back.  Cover and rest for 3 hours.  

Preheat the oven to 450-550°F, with baking steel, 1 1/2 hours before baking pizza.

Prepare the toppings for the pizza.

Make one pizza at a time, leaving all remaining doughs un-stretched.

Stretch the dough (consult How to Pizza, under "stretching").

Top dough, season, launch into the oven, and bake 10-12 minutes, rotating if necessary.

Remove, slice and enjoy.

APPLE ORANGE CRANBERRY SAUCE

Recipe from Williams Sonoma

Ingredients:

1/2 orange, juiced and peeled, peel finely diced

2 c water

1 tart apple, quartered, and diced

1 bag or 3 c cranberries

1 c sugar

1/2 t cinnamon

1/4 t cloves

Methodology:

Remove and discard the white membrane from the inside of the orange peel.  Finely dice the peel, and bring it to a simmer in a medium saucepan with the water.  Simmer for 10 minutes, then drain, reserving the peel. 

Add all ingredients, including the peel, to the saucepan, and bring to a simmer.  Partially cover, and cook over low heat, stirring occasionally, for 10-15 minutes, or until the sauce thickens. 

SOURDOUGH BREAD

Adapted from the beginner's loaf on The Perfect Loaf

Feed the sourdough starter the night before starting the below recipe.

9:00 am        LEVAIN

                    19 g mature starter           50%

                    19 g whole wheat flour    50%

                    19 g bread flour               50%

                    38 g water                       100%

13:00 pm    AUTOLYSE

                    386 g King Arthur bread flour

                    57 g whole wheat flour

                    26 g rye flour

                    325 g water

14:00 pm     MIX

                    Add 9 g salt and levain to autolyse bowl and pinch together for a minute.  

                    Rest for 30 minutes.

14:30 pm,    BULK FERMENTATION

15:00 pm,    Perform 4 sets of stretch and folds, each separated by 30 minutes.

15:30 pm, 

16:00 pm

16:30 pm    SHAPING AND COLD FERMENTATION

                   Make an envelope fold with the dough, then fold widthwise and pinch closed. 

                   Turn the ball so the seam is on the bottom and make the surface taut.

                   Place seam up in a cloth lined bowl, and cover.  Refrigerate until morning.

                   THE NEXT DAY

8:30 am      Preheat oven to 450°F with lidded dutch oven inside.

9:30 am      Flip dough upright onto parchment paper, score surface of dough with lame.

                   Place ceramic baking weights into preheated pot, add dough using parchment.

                   Spray liberally with water, close lid, and bake for 25 minutes.

                   Remove lid, lower heat to 400°F, bake 25 more minutes.

                   Rest until cool, then cut and enjoy or slice completely and freeze for toast.