SOAP SCENTS

Cedar Citrus Blend:
7g cedar essential oil
1.5g lemon e.o.
4g orange e.o.
2.5g litsea cubeba e.o.

= 15g total


Origins Face Wash Blend:
7g rose petals fragrance oil
2g lavender e.o.
2.2g + 10 drops geranium e.o.
13 drops anise e.o.
20 drops bergamot e.o.
20 drops orange e.o.
11 drops lemon e.o.
17 drops litsea cubeba e.o.
6 drops cardamom e.o.
10 drops Naturally Loveable blend

= 15g total

MAK-KIMCHI

"Easy kimchi" from Maangchi: https://www.maangchi.com/recipe/easy-kimchi

Ingredients:

Full      1/3         1/4      Recipe
10lb     3.3lb      2.5lb    Napa cabbage (baechu)
1c.       1/3c.      1/4c.    Salt

Porridge:
3c.       (1c.)      (3/4c.)  Water
1/2c.    (1/6c.)   (2T.)     Glutinous rice flour (chapssal garu)
1/4c.    (1T+1t) (1T)      Sugar

Sauce:
1c.        1/3c.     1/4c.    Fish sauce
1c.        1/3c.     1/4c.    Garlic, minced
1c.        1/3c.     1/4c.    Onion, minced
1-2T.     1-2t.      1/2-1t. Ginger root, minced

1c.        1/3c.     1/4c.    Gochugaru chili pepper flakes

Vegetables:
30         10          8        Scallions, diagonally cut into 1" pieces
2c.         2/3c.     1/2c.   Daikon radish, julienned
1c.         1/3c.     1/4c.   Carrot, julienned
4            1 1/2     1         Cucumber, cut into quarters and then 1/4" slices


Methodology:

Remove the tattered outer leaves from the cabbage(s) and cut cabbage into quarters, vertically.  Remove the wedge of core from each quarter and slice into bite-sized pieces (about 2" wide).  Soak in water, and then transfer into (a) bowl(s), layering cabbage and salt until both are exhausted.

Turn cabbage pieces every half hour 3 times, for a total of 1.5 hours salting time.  Rinse 3 times in clean water.  Drain.

Meanwhile:
Mix the water and glutinous rice flour in a saucepan and bring to a boil.  Boil until bubbles form, about 5 minutes.  Add sugar and continue cooking and stirring until the porridge becomes translucent.  Remove from heat and allow to cool.  (If making less than a full recipe of kimchi, make a full recipe of porridge and save for future recipes; the ingredients don't scale down in this case).

Combine the garlic, onion, ginger and fish sauce in a food processor and process until fine and semi-smooth.  Add the gochugaru and mix to combine.  Add to the porridge, once cooled. 

Add the sliced vegetables to the porridge mixture.  Add the porridge mixture to the salted napa cabbage and mix until homogeneous.  

Pack into your storage container, (pressing down to submerge the cabbage under the brine as much as possible), and seal tightly.  Ferment on the kitchen counter, opening occasionally to relieve the pressure and tasting after the first week to check if you like the flavor.  Once it's fermented to your taste, place in the fridge.  Keeps indefinitely.

PESTO ALLA GENOVESE

Ingredients:

1 c basil (24g)
1/8 c pine nuts, toasted carefully in a skillet over low heat
1-2 garlic cloves, toasted in their skins, with the pine nuts
1/4 c parmigiano reggiano, grated
1/4 t salt
3 T olive oil

Methodology:
In a mortar:

Grind the garlic cloves and salt to a paste using the side of a knife.  Chop the pine nuts and add them, the garlic paste and the cheese to the mortar and grind to a rough paste.  Finely chop the basil, add it to the mortar and mix thoroughly with the pestle, until the basil pieces are very small.  Add the olive oil in increments, mixing thoroughly.  Store tightly covered in the refrigerator.

Larger batches should be made in a food processor.  In that method, all ingredients should be added at once and processed until desired fineness.

LENTIL WALNUT BURGERS

From the original Moosewood Cookbook

Ingredients:

1 1/2 c. dry lentils

Group 1:
1/4 lb. fresh mushrooms
1 green pepper
1 celery stalk
1 small carrot
2 garlic cloves
1 small onion
1 c. walnuts
2 T. butter or olive oil

Group 2:
1 t. salt
freshly ground black pepper
1 t. chili powder
1/2 t. dry mustard

1/4 c. rolled oats
5 T. tomato paste
2 eggs, beaten
Worcestershire sauce, a few dashes


Methodology:

Cook the lentils in 3 c. of water, bringing to a boil and then gently simmering for 20 minutes.  Check for doneness, and add additional water to keep the lentils just submerged if necessary. 

Dice all of group 1 finely and sauté in the butter until they are soft, but not yet browned. Season with group 2.

Combine the sauté with the oats.  Mash moderately.  Add the tomato paste, eggs and Worcestershire sauce.  Mix well.  Form into patties.  Chill 1 hour, or wrap in foil and freeze.

Fry in butter or oil, on both sides, topping with cheddar cheese.  Serve on a burger bun.

FURNITURE POLISH

Ingredients:


100%                             5%
150 g Beeswax..............7.5 g
600 g Olive oil................30 g
30 drops Vitamin E........2 drops
30 drops Essential Oil....7 drops

Essential oil blend, for 5% amount:
4 drops lemon
3 drops pine
1 drop cardamom

Methodology:

Heat beeswax and olive oil until wax melts. 
Cool 10 minutes, add Vitamin E and essential oils.
Pour into jar, cool and allow to harden for 2 hours before using.

CHICKEN THIGHS WITH PAPPARDELLE

Ingredients:

Chicken thighs

Strip pancetta and/or bacon (diced)

Red onion (small, diced)

4-5 carrots, in large slices (1/3 to ½-inch thick)

3 cloves garlic

¼ c dried porcini mushrooms

1 T tomato puree or thick sauce

2/3 c white wine

Chicken stock (2 ¼ cups)

Zest from ½ an orange

1/3 c cream

1 t dijon mustard

Olive oil

Rosemary

Thyme

Salt & pepper

Parmesan cheese

Methodology:

Brown the chicken pieces in the oil, then remove from pan. 

Add pork fat, then onion, and cook till soft. 

Add garlic, carrots, and mushrooms, scraping bottom of pan to loosen browning from chicken. 

Salt lightly and pepper. 

Add the tomato puree, then wine, stock, rosemary, and thyme. 

Return chicken pieces to pan and cook covered, one hour. 

Remove chicken from the pan and tear meat from the bone (making sure to avoid all tiny bone and cartilege; you can decide whether you like the meat in larger chunks or shredded; I prefer chunks). 

While you’re removing meat, boil the liquid in the pan for about 5 minutes, to reduce quantity of liquid. 

Return meat to pan and cook on low for around 20 minutes covered. 

Immediately before serving, mix the mustard with the cream and add orange zest, then add the cream mixture to the ragout.  

Serve on pappardelle (or other pasta) with parmesan cheese.

CHU CHEE CURRY PASTE

From Das Grosse Wok Kochbuch

Ingredients:

10 large dried chilis (optional)
1 t coriander seeds
1 T shrimp paste
1 T white peppercorns
10 kaffir lime leaves, minced
2 t grated kaffir lime zest (optional)
10 asian shallots, chopped (can be replaced with 1/2 amount of regular shallots)
1 T cilantro stems and roots
1 lemongrass stem, white part only, minced
3 T chopped fresh galangal
1 T fresh Krachai (fingerroot), chopped (optional)
6 garlic cloves, chopped


Methodology:

Rehydrate the dried chilis in hot water for 20 minutes.  Drain, remove seeds and chop.

Wrap the shrimp paste in foil and roast at 350°F with the coriander and white pepper for 5 minutes.

Add all the remaining ingredients and process into a smooth paste, either by hand with a mortar and pestle, or in a food processor.

CHILI WITH BAKED POTATOES

Cobbled together from these two recipes: 
Beef Chili
Three Bean Chili

Ingredients:

3 T. olive oil
2 onions, diced
2 carrots, diced
2 garlic cloves, minced

2 lbs. ground beef, or ground turkey

Spices:
2 T. chili powder (urfa is good)
1 T. dried oregano
1 T. smoked paprika
1 T. ground coriander seeds

1 28-oz can of chunky tomato sauce, fire roasted
3 1/2 c. water
1 T. better than bouillon, beef var.
1/2 c. pinto beans
1/2 c. black beans
1/2 c. kidney beans
2 bell peppers, diced

1 T soy sauce

2 T. apple cider vinegar

Salt & pepper
Cheddar cheese
Sour cream
Chives


Methodology:

Heat the olive oil in the bottom of a large, heated soup-pot.  Add the onions and stir over medium heat until the onions are translucent, 5-10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground beef to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, bouillon, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until beans are softened, about 3 hours.  Check water level occasionally, adding more water to taste.

Once beans are soft, add vinegar.  Correct seasoning and serve with cornbread, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and chives.



BAKED POTATOES

Ingredients:

Russet potatoes
olive oil
Salt & pepper


Methodology:

Scrub and dry the potatoes.  Prick all over with a fork.  Rub with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet in a 425°F oven for 1 hour, then check for doneness by piercing with a knife.

Split and cover with chili.

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***