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.

SCHOKOLADENSCHÄUMCHEN

Ingredients:

150g good dark chocolate
3 egg whites
500g powdered sugar, plus additional sugar for rolling out dough


Methodology:

Melt the chocolate in a double boiler set over boiling water.

Combine with the egg whites and powdered sugar and knead until it forms a ball.

Roll out 1/2cm thick on a powdered sugared surface and cut into shapes.

Place cookies onto a parchment paper covered baking sheet and allow to dry out for 1 hour.

Bake at 90°-100°C / 195°-212°F for 1 hour.  Let cool in the turned-off oven with the door cracked open.

PUMPKIN PIE

Crust and pie filling from Food Wishes.  Topping from Bon Appetit

Crust: (enough for 2 single-crusted pies)

Ingredients:
12 oz flour
2 sticks (1 c) butter, cut into slices and frozen
1/2 t salt
7 T ice water
1 T apple cider vinegar

Methodology:

Weigh out the flour in the bowl of a food processor, with the blade already attached.  Add the salt.  Pulse a few times. 

Add the butter and pulse until the mixture resembles coarse bread crumbs. 

Combine the water and vinegar and add half to the food processor, pulsing a few times.  Add the remaining water and pulse until the dough just comes together.

Turn the dough out onto the counter and knead to bring together.  Divide in half and wrap well in plastic.

Refrigerate at least 30 minutes before using.


Partially blind bake the crust:

Heat the oven to 425°F.

Roll out the dough, place in the pie dish and trim and crimp the edges. 

Crumple up a piece of parchment paper large enough to fill the dish.  Un-crumple, place in dish, and fill with pie weights.  Dish should be 2/3 full.

Bake for 12-15 minutes, until the crust is just beginning to turn golden.  Remove the weights and return the crust to the oven for an additional 5-10 minutes, just until it begins to get more golden.


Pumpkin Pie Filling:

Ingredients:

Filling:
1 15oz can pumpkin pie filling
1 large egg
3 egg yolks
1 14oz can sweetened condensed milk
1/4 t finely ground nutmeg
1 t cinnamon
1/2 t ginger
1/8 t chinese 5-spice powder
1/2 t fine salt

Topping:
1 1/2 c whole pecans
1 egg white
2 T brown sugar
1 T maple syrup
1 T butter, melted
3/4 t salt


Methodology:

Preheat oven to 425°F.

Whisk all ingredients together and pour into a cooled semi-blind baked pie crust. 

Bake in preheated oven for 15 minutes.

Reduce heat to 350°F and bake until almost set in the middle, approx 20-30 minutes.  Remove, top with topping, and bake an additional 10 minutes.  Remove and cool completely.


Topping:

Toast pecans while pie is baking, for 8-10 minutes.

Whisk remaining ingredients until foamy, about 30 seconds. Add pecans and toss to coat.

LENTIL SOUP with a HAM HOCK

Recipe adapted from The Spruce Eats

Ingredients:

1 smoked ham hock
1 qt (4 c) chicken stock (or better than bouillon)
1 qt beef broth (or better than bouillon)
2 bay leaves
2 sprigs thyme
1/2 t black pepper

1 c carrots, diced
2 c onion, diced
1 c celery, diced
2 c dry lentils, picked over and rinsed

Red wine vinegar, to taste


Methodology:

Add the hock, both liquids, bay leaves, thyme and pepper to a stock pot, and bring to a boil.  Simmer on low for 2 hours.

Add the carrots, onion, celery and lentils, and simmer until the lentils are tender, about 40 minutes.  Remove the hock from the pot, remove the meat from the bones, shred into small pieces, and add back to the pot.  Taste for seasoning, and add vinegar if you'd like.


******
Great served over spätzle!

SALMON HASH

Recipe adapted from Simply Recipes

Ingredients:

2 T olive oil
3 yukon gold potatoes, cut into 1/4" dice
2 shallots, diced
2 carrots, minced
2 celery stalks, minced
1/2 c frozen and thawed spinach, squeezed dry

Leftover cooked salmon
2 T sour cream (or regular cream)
2 t horseradish
1 t dijon mustard

Salt & pepper
2 T parsley, minced
Lemon wedges, for serving


 Methodology:

Heat the oil in a large cast-iron skillet over medium heat.  Add the potatoes, shallots, carrots and celery, and cook, stirring occasionally, until all components are cooked.  Add the spinach and heat through.  Season well.  Remove from heat.

Mix the sour cream, horseradish and mustard in a bowl.  Flake the salmon over the hash and pour over the sour cream sauce.  Toss, and allow the residual heat to cook the salmon to temperature.  Sprinkle with parsley and lemon juice, and serve.

******
Excellent topped with a couple eggs.

Add beets to make "Red Flannel Hash"

Always pass a bottle of Maggi seasoning around the table!

VANILLA ICE CREAM WITH RASPBERRY SWIRL

Modified from here.

Ingredients:

Ice cream:
1 C milk (was 3/4 C)
1 C heavy cream (was 1 1/4 C)
1 vanilla bean (was 1/2 t vanilla bean paste), cut open in half
4 egg yolks
4 oz sugar (was 4.5 oz)
1/4 t kosher salt

3 T untempered chocolate fragments (was 1/2 C)

Raspberry swirl: (recipe originally called for half of this amount)
2 C raspberries
1/4 C sugar
1 t lemon juice
1/4 c water


Methodology:

Ice cream:
Bring the milk, cream, and vanilla bean to a simmer, then steep off heat for 10 minutes.  Remove the bean, scrape the seeds out and into the pot, and reserve the bean for another use.

Whisk the egg yolks, sugar, and salt together.  Add the hot milk mixture by the 1/2 C, whisking constantly, until half the mixture is added.  Pour the egg mixture into the hot milk pot, and bring back to a faint simmer, whisking, until the mix thickens to coat the back of a spoon.  Remove from heat, (strain through a fine-mesh strainer, optionally,) pour into a lidded container, and cool in the fridge overnight.

Churn in an ice cream maker until frozen.  In my Donvier hand-cranked contraption, this is as follows: turn the handle 3 revolutions every 2 or 3 minutes, for 20 minutes.  Mix in the chocolate fragments in the last turn.  Pour half the ice cream into the storage container, and swirl the top with half of the raspberry mixture.  Add the remaining ice cream and swirl with the remaining raspberry mixture.

Freeze for at least 4 hours.

Raspberry Swirl:
Bring all the ingredients to a simmer, smashing the berries against the pan with a spoon to break them up.  Once the fruit has softened, press through a fine mesh strainer and cool in the refrigerator for a few hours.

_________
A note on the ingredient amount adjustments:
The first time I made this recipe, the resulting ice cream was too soft, sweet, and creamy for my taste.  I have adjusted the amounts, but not yet tested the adjusted recipe, so I can't vouch for the recipe yet.