🗂️ Recipes

Collection of cooking recipes I've been using over the years.

Recipes are split into categories, see the side bar (☰) for table of contents!

Source for this website is here:

https://github.com/noahp/recipes

🍩 Beignets

Original recipe

Ingredients

• 1/2 cup (113g) lukewarm water
• 1/2 cup (113g) lukewarm milk
• 2 tablespoons (28g) butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup (50g) granulated sugar
• 2 teaspoons salt
• 4 cups (482g) all-purpose flour
• 2 teaspoons instant yeast
• peanut/canola oil for frying

Directions

1. combine everything, knead until you have a soft, smooth dough
2. cover and let rise for an hour
3. put in a greased bowl or bag in the refrigerator overnight, or up to 2 days
4. remove from refrigerator, roll into a rough rectangle. aim for about 1/4"-3/8" thick.
5. cut the dough into 2" squares.
6. pour frying oil to a depth of about 3/4" into a heavy bottomed frying pan
7. eat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. they'll sink to the bottom, then after about 5 seconds or so, rise to the top.
8. fry the beignets for 1 minute, then use a pair of tongs to turn them over. fry for another minute, until the beignets are puffed and golden brown all over.
9. remove from the oil (tongs) and drain on paper towels.
10. when the beignets are cool, sprinkle them heavily with confectioners' sugar.

🍞 English Muffins

Original recipe

Ingredients

• 1 3/4 cups (397g) lukewarm milk
• 3 tablespoons (43g) softened butter
• 1 1/4 to 1 1/2 teaspoons salt, to taste
• 2 tablespoons (25g) sugar
• 1 large egg, lightly beaten
• 4 1/2 cups (539g) King Arthur Unbleached Bread Flour
• 2 teaspoons instant yeast
• semolina or corn meal, for sprinkling the griddle or pan

Directions

1. combine all ingredients (except semolina/corn meal). stand mixer on low or hand mix until the dough is smooth and shiny, and coming away clean from the edof the bowl. let rise for 1-2 hrs.
2. divide the dough into 16 pieces, shape each into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter. cover and rest for 20 minutes.
3. sprinkle your griddle or cast iron/heavy bottom skillet thoroughly with the semolina/corn meal. cook the muffins over low heat for 7-15 minutes per side, until the crust is golden brown. instant read thermometer inserted into the middle should read 200F (throw them in the over at 350F if you need to finish them without over browning).
4. when they're done cooking, let them cool. split with a fork when eating.

🫓 Focaccia

roughly based on Ken Forkish's recipe

Ingredients

• 500g flour
• 350g warm water
• 10g salt
• 1 tablespoon instant yeast (or scoop of starter)
• 1/4 cup olive oil
• herbs de provence for topping (or dried rosemary, thyme, marjoram, oregano, basil, whatever you have in your cupboard!)
• optional, sweat some fresh sliced garlic in olive oil for topping after baking

Directions

1. Mix flour + salt + yeast in a medium bowl, add water and thoroughly mix with hands or mixer. Cover and rest for about 20 minutes.
2. Do initial folds (wet hands, pull corner of dough over the top, repeat around the edge 4-6 times), cover and into the fridge overnight.
3. About an hour or two before baking, take out of the fridge, do a second round of folds. Cover and proof while the oven preheats to ~400F.
4. Pour about 1/4 cup olive oil in a cast iron skillet or dutch oven. Scoop the dough out of the bowl into the skillet or dutch oven on top of the olive oil and press out with your fingers until about 1" high.
5. Poke the top all over with your fingers to create some divets, top with the dried herbs and bake for about 30 minutes, until the top is golden brown.
6. When it comes out of the oven immediately pour over the garlic oil (or just olive oil if lazy :smile:), and sprinkle with salt, flaky salt if you have it.

🥧 Galette

Original recipe from Brian Lagerstrom

CRUST

• 200g or 1 2/3c all purpose flour
• 20g or 1 3/4Tbsp sugar
• 3g or 1/2tsp salt
• 150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar)
• 65g or 1 1/8c ice cold water

Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).

Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out.

Before baking, preheat oven to 375F/190C.

APPLE FILLING

• 300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces.
• 50g or 1/4c granulated sugar
• 15g or 2Tbsp corn starch
• 2g or 1/2tsp salt
• 2-3g or 1tsp cinnamon
• 1g or 1/4tsp nutmeg, grated
• 5g or 1tsp lemon juice

Gently combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.

ROLLING OUT THE DOUGH AND BAKING GALETTE

• Egg wash (1 egg whisked with a splash of water)
• Sugar in the raw
• Butter
• Flaky salt

Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle.

Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy).

Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw.

Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through.

🥙 Garlic Naan

Original recipe

Ingredients

• 1/4 cup hot (not boiling) water
• 1 tsp active dry yeast
• 1 tbsp sugar
• 3/4 cup warm milk
• 4 cloves garlic, grated
• 1 cup full fat Greek (or other thick) yogurt
• 4 cups plain flour
• 1,5 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cloves garlic, chopped
• 3-4 tbsp butter
• Fresh coriander, roughly chopped

Directions

1. Combine warm water, sugar and yeast and let stand for 10 min. until frothy.
2. Combine flour, baking powder, baking soda and salt in a bowl and whisk together.
3. Add the milk, yogurt and garlic to the yeast mixture and mix until combined.
4. Add the flour mixture and stir. Knead with your hand until it just comes together.
5. Cover with a damp cloth and leave for an hour or two until doubled in size.
6. Divide into eight equal pieces. Heat up a pan to medium heat and add a little oil. Meanwhile roll out one piece of dough and drop it into the pan. Fry for a couple of min. until slightly browned on the bottom and puffed and bubbly on top. Turn and fry for another min. or so. Repeat with remaining pieces of dough. Wrap in a tea towel to keep warm.
7. Add butter and garlic to a pan. Let the butter infuse for a couple of min.
8. Brush the naan with the garlic butter and sprinkle coriander on top.

🍔 Hamburger Buns

Original recipe

Ingredients

Tangzhong

• 2 tablespoons (20g) bread flour
• 2 tablespoons (27g) water
• 4 tablespoons (60g) whole milk

Dough

• 1/2 cup(120g) whole milk @ 95f (30c)
• 1 tablespoons (9g) instant yeast
• 2.5 cups (320g) Bread flour
• 1 teaspoon (7g) fine sea salt
• 2.5 tablespoons (35g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 3 tablespoons (42g) unsalted butter, softened

Egg wash

• 1 whole egg

• splash of whole milk

• couple of teaspoons of melted butter to brush with after baking

Directions

1. Make the tangzhong: add 2 tablespoons flour, 2 tablespoons water, and 4 tablespoons whole milk to a medium saucepan and whisk together. Heat over medium heat while whisking until you get a consistency like mashed potatoes. Scoop out the tangzhong into a small ramiken or bowl and let cool
2. Heat 1/2 cup whole milk to ~95F, and mix in 1 tablespoon instant yeast
3. Add 2.5 cups bread flour + 1 teaspoon salt + 2.5 tablespoons sugar to a stand mixer bowl and whisk together.
4. Turn the stand mixer on medium speed (2 on my kitchenaid) and pour in the milk-yeast mixture, then the tangzhong
5. Add 1 whole egg and 1 egg yolk while the mixer is running
6. Once that starts to come together, add 3 tablespoons softened butter, 1 tablespoon at a time, until fully incorporated. Keep running the mixer for 5-8 more minutes until the dough is well mixed and sticking together.
7. Lightly flour a work surface, scoop out the dough. Fold the sides into the center, turn over, and tuck the dough around in a circle until you have a tight ball. Move into a lightly greased bowl, cover with a dish towel or sheet pan and let rise for 1-2 hrs
8. Divide evenly into 6 even pieces, about 95-105 grams each.
9. For each piece, same as before; stretch and tuck the sides into the center, flip over, and tuck around in a circle until a nice tight ball forms. Place them on a backing sheet on top of a silicone mat or parchment paper, spaced about 6" apart. Cover with another baking sheet or pastic wrap and let rise for 1-2 hrs
10. Brush the entire top side of each bun with the egg wash, then put into a 375F over for 16-18 minutes, until deep golden brown.
11. Brush with melted butter (optionally top with poppyseeds or sesame seeds).

🐚 Madelines

Original recipe

Ingredients

• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup white sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon zest
• 1/4 cup unsalted butter (1/2 stick)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter and let cool to room temperature.
3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.

🍪 Mom's Cookies

Makes

2 dozen

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• spoonful of plain yogurt
• 1 cup white flour
• 1/4 cup whole wheat or rye flour
• 1/2 tsp baking soda
• dash of salt
• 1 cup chocolate chips
• 1/4 or so each of sunflower seeds, chopped walnuts, raisins, rolled oats

Directions

1. Cream butter and sugars. Add egg and yogurt.
2. Add flours, soda and salt. Add all the xtras.
3. Drop by spoonfuls onto a cookie sheet.
4. Bake at 350-375 depending on how hot your oven is for 8 minutes or until done. Eat!

🧁 Popovers

The first time I made these, I didn't fill the popover tin cups enough, see picture. Still delicious but not as airy. Filling the cups about 3/4 to the top has better results, and you really want a popover-specific pan (I have this one, which makes smaller muffins: https://www.amazon.com/Chicago-Metallic-Professional-Mini-Popover-10-75-Inch/dp/B00004R911/)

Original recipe

Ingredients

• 3 tablespoons melted butter, plus more for greasing pan
• 1 1/2 cups whole milk
• 4 eggs
• 3/4 teaspoon salt
• 1 1/2 cups all purpose flour
• 2-3 tablespoons white granulated sugar (optional)
• 1 teaspoon vanilla extract (optional)

Directions

Note: if you have a large pourable container like a large pyrex, mix everything in there and you can pour directly into the muffin cups

1. Preheat oven to 450°F. Grease popover pan well with butter.
2. In a large bowl, whisk together milk, eggs, and salt (and optional sugar + vanilla extract). Whisk in butter. Add flour and whisk until smooth.
3. Fill each cup 2/3 full with batter. Bake popovers until golden, 30 minutes. Let cool for 5 minutes in pan then turn out onto wire rack. Serve immediately.

🥨 Pretzels

Ingredients

• 500g Bread flour or 3 1/4 cups
• 275g water 275ml or 1 cup
• 5g yeast or 2 tsp
• 10g salt or 2 tsp
• 35 gram butter or 3 tbsp, + 1 tbsp for brushing before baking
• 5 gram sugar or 1 tsp

Water bath:

• 65 grams baking soda or 3/4 cup
• 45 grams honey or 3 tbsp

Topping ideas:

• pretzel salt (needs to be the powdered + compressed kind, eg https://a.co/d/h12ZjJ5)
• everything bagel seasoning
• sesame seeds

Directions

1. Mix all ingredients except butter in a stand mixer with a dough hook for 5 minutes on medium speed.
2. Add butter and mix for another 5 minutes until a smooth dough ball forms.
3. Rest for 1 hour in a covered bowl (or up to overnight)
4. Divide dough equally into 6 pieces, and shape into tight balls. Cover and rest for 10 minutes.
5. Roll each ball into a 7 inch (18cm) rope. Cover and rest for another 10 minutes.
6. Prep water bath: in a large pot, combine baking soda + honey and 3-4 quarts/liters of water. Bring to a boil while you shape the pretzels.
7. Prep a sheet tray with parchment paper or a silicone mat. Preheat oven to 425F/220C.
8. Roll each rope into a 30 inch (75cm) rope. Shape into pretzels.
9. One at a time, dunk the pretzels into the water bath for 30 seconds on each side, then place on the sheet tray.
10. Brush with melted butter and sprinkle with toppings.
11. Bake for 15-20 minutes until deeply brown.
12. Cool on a wire rack for 10 minutes before shoving into mouth.

🍲 Beef Stew

Original recipe

Ingredients

• 4 cups homemade or store-bought low-sodium chicken stock (950mL)
• 3 tablespoons tomato paste (2.5 ounces; 75g)
• 1 tablespoon soy sauce (15ml)
• 3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
• 1 tablespoon Worcestershire sauce (15ml)
• 2 tablespoons vegetable oil
• 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 10 ounces white button mushroom, quartered
• 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces
• 8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh) (225g)
• 1 large yellow onion, unpeeled, split in half (10 ounces; 275g)
• 2 small stalks celery (3 ounces; 85g)
• 3 medium cloves garlic, unpeeled
• 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)
• 2 tablespoons flour (about 3/4 ounces 20g)
• 2 bay leaves
• 4 sprigs thyme
• 1 pound Yukon gold potatoes, peeled and cubed (450g)
• 4 ounces frozen peas

Directions

1. Combine stock, tomato paste, soy sauce, anchovies, and Worcestershire sauce in a blender and blend on high speed until homogenous. Set aside.
2. Adjust oven rack to lower position and preheat oven to 300°F. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.
3. Add mushrooms to Dutch oven and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add diced carrots and pearl onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper then transfer to a bowl and set aside.
4. Add halved yellow onion to Dutch oven, cut-side-down. Add whole carrots, celery sticks, and garlic. Cook, turning carrots, celery, and garlic occasionally until all the vegetables are well-browned, about 4 minutes.
5. Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes. Add broth mixture and bring to a simmer. Remove from heat.
6. Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 hour 30 minutes. Liquid should be at a slow, steady simmer the entire time. Adjust oven temperature if necessary during cooking.
7. Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushroom, pearl onions, and carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.
8. Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve.

🍜 Bibimbap

Original recipe

Note: definitely sub in whatever ingredients you like! this is just a rough idea of what this dish can be

Ingredients

About 3 servings

Basic ingredients

• 1 cup rice
• 3 eggs
• 3 scallions cut into ~2" pieces
• ~6 ounces pork belly OR boneless chicken thighs OR chicken breast OR any pork, OR tofu, OR any beef, OR kielbasa/andouille/chorizo/bacon/pancetta
• 1 carrot, cut into strips and sectioned into bite sized pieces
• 1/4 cup cucumber sliced into bite sized pieces

Sauce/marinade

• 3 tablespoons soy sauce (I like dark soy sauce, but any kind works!)
• ~1/2 teaspoon corn starch
• 1 teaspoon seasame oil
• 1 teaspoon white granulated sugar
• (optional) 5-spice seasoning
• (optional) 1 tablespoon Shaoxing wine or sherry

Condiments (optional but recommended)

• gochujang sauce VERY DELICIOUS, or chili garlic/hot sauce, hoisin sauce, chili crisp, siracha, whatever your preference!
• cilantro or parsley for garnish
• toasted sesame seeds

Directions

1. Load rice into rice cooker per directions.
2. Slice the protein into bite-sized pieces.
3. Mix the sauce ingredients, stirring thoroughly, and add the protein, mixing completely.
4. Cut up the carrot and cucumber and scallions.
5. Heat oil in a work or nonstick frying pan on high heat until shimmering and HOT
6. Add the protein and cook, stirring occassionally, until done, maybe ~4-5 minutes or less
7. Remove protein, add more oil if necessary, reheat until HOT again.
8. Crack in the eggs and fry, flipping once if you like. If there's room left in the pan, add the scallions too, or do them in a follow-up batch.
9. Once rice is ready, start assembling:
   1. Rice on the bottom
   2. Protein in a pile on one side
   3. Egg on one side
   4. Carrots and cucumbers on side #3
   5. Scallions in the last quadrant
10. Dress with whatever condiments you like!

🍛 Butter Chicken (Murgh Makhani)

Original recipe

Ingredients

First marinade

• 800g chicken, cut into bite-sized pieces. Use whatever you want; bone-in, boneless, thighs, breasts. I used boneless chicken thighs.
• 2 tsp red chili powder
• 1 tsp salt
• 1 tbsp lemon juice

Second marinade

• 120g Greek (or other thick) yogurt
• 5 cloves garlic, turned into a paste
• 1 inch ginger, turned into a paste
• 1 tbsp oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp garam masala

Sauce

• 4 tbsp butter
• 4 green cardamom pods, smashed
• 1 black cardamom pod, smashed
• 1 stick of cinnamon
• 2 cloves
• 1 bay leaf
• 2 inches ginger, turned into a paste
• 6 garlic cloves, turned into a paste
• 1 kg tomatoes or 2 400g tins of tomatoes, blended into a smooth paste (if using fresh tomatoes pass the puree through a sieve to catch any skins).
• 2 green chillies, cut lengthwise
• 1 tbsp red chili powder
• 1 tsp garam masala
• 1 tbsp crushed fenugreek leaves
• 75-100 ml single cream
• Salt to taste
• Sugar to taste, optional

Directions

1. Mix chicken with the chili powder, lemon juice and salt and set aside for 20 min.
2. Mix all the ingredients for the second marinade. Add the chicken and pop in the fridge overnight.
3. The next day cook the chicken. The outside is supposed to be nicely browned and charred in places. It’s ok if the inside is still raw. You can cook it on a griddle pan, on a barbecue, or under the broiler (or if you happen to have a tandoor use that).
4. Heat 2 tbsp of butter in a pan. Add black and green cardamom, cloves, cinnamon and bay leaf and cook until fragrant.
5. Add ginger and garlic pastes and fry for a couple of min. until the raw smell disappears.
6. Add tomato puree, green chillies and red chili powder and cook until most of the water from the tomatoes has evaporated and the oils start to separate.
7. Add around a cup of water (add more or less depending on how thick you want the sauce to be), and the chicken and simmer for about 10 min.
8. Add the garam masala, fenugreek leaves, remaining 2 tbsp of butter and cream. Add salt and optionally sugar to taste. Simmer for another min.

🍛 Chicken and Rice

Original recipe

Ingredients

Chicken

• 4 boneless skinless chicken thighs
• 5 g salt
• 5 whole cloves, crushed
• 1/2 tbsp cumin seeds, crushed
• Sprinkle of oregano
• 20 cranks black pepper
• 3 garlic cloves, crushed
• Juice from 1/4 of lemon
• 30 g mayo

Yellow Rice

• 15 g (tbsp) unsalted butter
• 1/8 onion, finely diced
• 1 tsp Cumin seeds
• 1 tsp of Turmeric
• 1 tsp of smoked paprika
• 1 bay leaf
• 200 g (about a cup) basmati rice
• 250 g (about a cup) chicken broth (or water)
• Salt to taste

White Sauce

• 100 g mayo
• 50 g plain Greek yogurt
• 10 g white vinegar
• Juice from 1/4 lemon
• 10 cranks black pepper
• Sprinkle of oregano
• Sprinkle of smoked paprika
• Salt to taste

Red Hot Sauce

• 15 g ground cayenne pepper
• 5 g red pepper flake
• 3 g salt
• 10 g Sugar
• 50 g white vinegar
• Juice from 1 lemon
• 100 g water

Directions

Marinated Chicken

1. Salt the chicken thighs and set them aside.
2. Crush the cloves and cumin in a mortar and pestle. Add oregano, black pepper, and garlic cloves into the mortar with the spices and crush into a rough paste.
3. In a large mixing bowl, combine the lemon juice, mayo, and spice mixture. Add the chicken thighs and thoroughly coat the exterior. Cover and place in the fridge for up to 24hrs or cook right away.
4. When ready to cook, place a pan over medium-high heat. Once hot, sear the chicken thighs on both sides until internal temp reaches 165 F. Chop the chicken into pieces in the pan or let rest then slice.

Yellow Rice

1. Melt butter in a pot over medium heat.
2. Add onion, cumin, turmeric, smoked paprika, pepper, and bay leaf. Stir aromatics together until fragrant but not burnt, about 30 seconds.
3. Add the rice to the pan with the aromatics and mix. Lightly toast the rice and stir for about 2 minutes.
4. Add chicken broth, turn up the heat, and cover the pan to bring to a boil. Turn the heat to the lowest setting. Let rice steam covered for about 20 minutes.
5. Uncover and taste the rice! Add salt as needed or a little more butter.

White Sauce

1. Place bowl over a scale, add mayo, yogurt, vinegar, lemon juice, black pepper, oregano, smoked paprika and salt into a bowl. Mix together.
2. Taste it! Adjust salt or any spice / herb additions as you see fit.

Red Sauce

1. Add all ingredients to a blender. Process until smooth.
2. Add sauce to a pot and simmer over medium-low heat to develop flavors and reduce the sauce.
3. Taste and adjust for salt and vinegar - NOTE: This will be hot.
4. Let cool before storing in a bottle in the fridge.

🥞 Crepes

Original recipe

Ingredients

• 2 large eggs
• 1 1/4 cups whole milk (10 fluid ounces; 280ml)
• 1 cup flour (5 ounces; 140g)
• 1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking
• Pinch kosher salt
• 1 tablespoon (8g) sugar, if making sweet crepes
• 1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes)

Directions

1. blend all ingredients until smooth, about 10 seconds. if adding herbs for savory crepes, add them and pulse briefly to combine.
2. heat a 10-inch nonstick skillet over medium heat, grease lightly with oil or butter
3. pour in about 3-4 tablespoons of batter and quickly swirl it around to coat the bottom of the pan
4. cook until the top is dry, 20-30seoncds. pull up one edge with a fork or spatula, grab it with your fingers, and flip. cook another 10 seconds or so then transfer to a plate. repeat for the rest of the batter.

🥞 Dutch Baby

Original recipe

Ingredients

Note- 2 eggs per person is about the right amount, scale recipe accordingly, and use multiple pans

• 3 large eggs, left at room temperature for 30 minutes (put them in a bowl of hot water to speed up)
• 3 tablespoons sugar, plus more for garnish
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2/3 cup (about 3 3/4 ounces) flour
• 2/3 cup milk, at room temperature (microwave to speed up)
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 lemon, cut into wedges, for garnish, optional

Directions

1. Place skillet in oven on middle rack and preheat to 400°F. In the bowl of a food processor combine eggs, sugar, cinnamon, salt, and vanilla extract. Pulse until combined. Add flour and pulse to combine. With motor running, add milk, and process for 30 seconds.
2. Take hot skillet out of oven and add butter, swirling to coat pan until butter is melted. Pour batter into pan. Bake until dough is puffed and golden, about 20 minutes. Serve immediately, with extra sugar sprinkled on top, and a squeeze of lemon, if desired.

🧆 Falafel

Original recipe

Ingredients

• 1/2 pound dried chickpeas (1 generous cup; 225g)
• 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups; 55g)
• 6 scallions, white and pale green parts only, sliced (about 2 ounces; 55g) (optional)
• 2 medium cloves garlic, minced (about 2 teaspoons; 10ml)
• 1 teaspoon (about 4g) ground cumin
• 1/2 teaspoon (about 2g) ground coriander seed
• 2 teaspoons (about 10g) kosher salt, plus more for seasoning
• 2 to 3 cups (480 to 720ml) vegetable oil, for frying

Directions

1. Rinse chickpeas and place in a large bowl. Cover with cold water, adding enough to allow the chickpeas to at least triple in volume. Cover and let stand at room temperature overnight. The next day, drain, rinse, and carefully dry chickpeas in a salad spinner.
2. Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in the work bowl of a food processor. Pulse until chickpeas are very finely minced, stopping the food processor to scrape down the sides as necessary. A handful of the mixture squeezed into a ball should be able to barely hold together. If not, process a little more.
3. Transfer mixture to a bowl, cover, and place in refrigerator for 15 minutes to allow time for more starch to seep out of chickpeas. This will help the balls retain their shape better once formed. Using a tablespoon measure, scoop out heaping spoonfuls of the mixture into your hand. Gently shape each into a ball (you will not be able to roll the mixture like cookie dough; this is okay) and place them on a clean plate.
4. When all the balls have been formed, fill a deep cast iron, carbon steel, or nonstick skillet or Dutch oven with 3/4 inch of oil. Heat over high heat until oil registers 375°F on an instant-read thermometer. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball and cooking in batches if necessary. Adjust heat as necessary to maintain a temperature of between 350 and 375°F. Allow to cook undisturbed until well browned on bottom sides, then carefully flip balls with a fork until browned on second side, about 4 minutes total. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.
5. Serve immediately with tahini and/or hummus on the side, or stuffed into pita bread with tahini, tomatoes, cucumber, pickles, and shredded cabbage.

🍝 Baked Feta Pasta (Uunifeta)

Original recipe

See also:

• https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/

Ingredients

• 1 lb pasta (bronze cut rigatoni works well)
• 1 8 oz block feta (high fat greek or dutch tastes better)
• 1/2 cup olive oil
• 1 lb cherry tomatoes
• 3-5 cloves garlic, sliced thin
• bunch of fresh basil
• salt and black pepper

Directions

1. Preheat oven to 400F
2. Drizzle a few tablespoons of olive oil in a pyrex baking dish. Add the block of feta in the center, cherry tomatoes all around. Sprinkle the garlic over the top and drizzle with the rest of the olive oil. Add fresh ground black pepper.
3. Bake in the oven for 20-45 minutes, until the cheese and tomatoes are starting to brown on the top.
4. Cook pasta per package directions.
5. Add all the baked ingredients to the pasta and mix well. Add some chopped fresh basil leaves and stir together. The pasta should be creamy and the tomatoes should break down.

🥣 Si's Red Lentil Soup

Ingredients

(about 4-6 servings)

• 8 oz red lentils
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 celery ribs, diced
• 2-3 carrots, peeled and diced
• 1 quart chicken or vegetable stock (or stock paste + water)
• olive oil and/or butter for sautéing the vegetables
• 1-2 tbsp curry paste or curry powder, or 1 tsp each of cumin + coriander + tumeric + ground (or fresh!) ginger
• salt and pepper to taste
• [optional] can of coconut milk
• [optional] fresh cilantro or parsley, chopped, and fresh lemon juice (for serving)

Directions

1. Sauté the onion, garlic, celery, and carrots in olive oil and/or butter (adding a good pinch of salt to draw moisture) until everything's cooked nicely, and a little browning on the bottom of the pan develops.
2. Add the curry paste or powder and sauté for another minute or two, adding some more olive oil if needed.
3. Add the lentils and stock, bring to a boil, then reduce to a simmer and cook until the lentils are soft (about 20 minutes). Add more water if needed.
4. With an immersion blender, puree the soup as chunky or smooth as you like.
5. [optional] Stir in the coconut milk and simmer for another 5 minutes.
6. Season with salt and pepper to taste, and serve with fresh bread (optionally garnish with fresh chopped cilantro or parsley and a squeeze of lemon juice).

🍕 New York Style Pizza

Original recipe

Ingredients

Forkish method pizza dough

This will make enough dough for 2-3x 10" pizzas, I'm guessing

• 500g flour (see flour note)
• ~350g (baker's percentage 70%) water at 90-95F
• 1 tsp commercial yeast (or sourdough starter etc.)
• ~10g salt

1. mix flour and water. aiming for a mixture temperature of ~75F, so err higher on the water temperature if your kitchen is colder. leave it covered for 20 minutes to autolyze
2. add yeast and salt, mix thoroughly. put in the fridge overnight, or up to 2-3 days

Flour note: ideally type 0 or 00; or anything with ~12% protein and fine mill. I've had good results with general purpose like KAF's Select Artisan. You can also use all-purpose or bread flour for just fine results too.

Pizza sauce

• canned or fresh roma tomatoes
• salt + pepper
• (optional) granulated garlic + onion
• (optional) ground or fresh oregano, basil

Immersion blender or food processor some canned or fresh roma tomatoes with some salt and pepper. Optionally add granulated garlic + onion, oregano (ground or fresh), basil.

Cheese

• low-moisture whole milk mozzerella

Low moisture has the melting profile for classic NY pizza.

Directions

Pizza steel recommended.

1. heat steel or stone in oven to 500F, or higher if your oven supports it
2. while it's heating, dough out of fridge and divide into balls
3. once oven's ready, press out one of the pizza balls into form, add sauce and cheese
4. bake for ~5-7 minutes, when the cheese is fully melted and pizza looks done

🥘 Chinese Eggplant and Chicken Stir Fry

Original recipe

Ingredients

Stir fry ingrendients

• 1 whole eggplant or 2-3 japanese eggplants, sliced into bite sized pieces
• 2-3 boneless skinless chicken thighs, cut into bite sized pieces
• 4 scallions sliced into 1 inch pieces
• 2 cloves garlic sliced thinly
• 1 inch knob of ginger finely diced
• (optional) 2-3 red chilies sliced into small pieces
• oil for stir frying (peanut/canola etc)

For the sauce

• 1 tsp corn starch whisked with 3-4 tbsp water
• 1 tbsp spicy brown bean paste
• 1 tsp sesame oil
• 2 tbsp dark soy sauce
• 1 tbsp shaoxing wine
• 2 tsp white sugar

Directions

1. slice all ingredients
2. add a few pinches of salt to the eggplant pieces, mix well with your hands and let rest for at least 15 minutes.
3. whisk together the sauce ingredients in a small bowl.
4. heat wok over high heat, add a few tbsp of oil and rotate the wok to cover
5. add the eggplant and stir fry for 5 minutes or so, until there's a good char and the eggplant is fully softened
6. move the eggplant from the wok to a bowl
7. add more oil to the wok and heat it up
8. add the chicken pieces and stir fry until almost completely cooked- some pieces should be getting some browning
9. add the garlic, ginger, and chiles if using, and stir fry for about a minute until fragrant and softened
10. turn the wok down to medium high heat, add the eggplant, scallions, and sauce to the wok, and stir fry until sauce thickens a little and vegetables are cooked through
11. serve over rice

🛠️ Cooking Equipment

Idea from https://tylertringas.com/cooking-for-founders/

Pots and pans

• large stainless saute pan

  cook long pasta in it!

• 12" stainless skillet

  saute dishes etc

• 2.5qt + 4.5qt sauce pans

• 7.5qt dutch oven

• cast iron skillet

  searing on stove top, cornbread in the oven, etc. i prefer to cook acidic dishes in the stainless to keep the seasoning

• big 3 gallon stock pot

  can use it for pasta as well as stocks

Baking

• half sheet pans + racks

  so useful; roasting veggies, prep, cookies, etc

• pyrex baking dish

  roast chicken, whole vegetables (sheet trays are better for cut vegetables)

• silicone baking sheets

  reusable parchment

• baking steel

  so expensive 😢 but really improves pizza crust. use it for quesadillas or smash bugers on the stove top, or making english muffins

• parchment paper

  useful in a lot of places; cut a small square when smashing smash burgers and it'll keep your spatula from sticking; cook bacon for a crowd by lining a sheet tray with it

Tools

• 2 stainless steel tongs

• fish turner spatula

  so useful. pancakes, stirring vegetables, cooking eggs, etc

• 1-2 big wooden spoons

  stirring stuff, tasting

• 2 big wooden spatulas

  scraping, stirring

• silicone spoon

  very extravagant, but super handy for scraping the last bit of sauce out of a pan. kinda overlaps with below though

• rubber spatula

  this is a nice set with the 3 i use most (small, large, spoon-like)

• large grater

  i broke some of those handled graters >_< which are frustratingly NOT a single piece. this set has been a lot more reliable and has a nice large grating surface

• microplane

  super useful; cheese, citrus, garlic/alliums, nutmeg, etc.

• nice pair of kitchen shears

  breaking down poultry, cutting herbs. i use mine for ton of miscellaneous tasks

• rice cooker

  you can cook beans and lentils and other grains in these too!

• immersion blender

  sauces, mayonnaise

• citrus juicer

• large mortar and pestle

• whisk

  a nice big piano wire whisk, 12 or 14", handy for mixing dry or wet ingredients

• rolling pin

  nothing fancy, but necessary for making laminated doughs (pie crusts, biscuits, pastries). i end up using my french style rolling pin more often tbh (easier to clean, more durable)

• metal ladle

  useful for serving soups / stews / chili portions. also can be used for wok cooking, pancakes

Prep

The references list is spot on for this stuff: https://tylertringas.com/cooking-for-founders/

Some additions:

• large pourable container

  i use this for pancakes + madelines + popovers. saves cleaning an extra bowl

Knives

Probably most controversial:

• 2 8-inch commercial chef's knives

  you can spend a ton of money on knives if you like. i've had extremely good results with these knives; bomber, sharpen easily and very sharp. clean and dry immediately after using them. i used to use a japanese water stone to sharpen, but now i just use one of those pocket ceramic sharpeners, which works great on these knives

You DON'T need a bread/serrated knife. A sharp chef's knife is better in every application IMO.

I rarely/never use a paring knife; pretty much any kitchen task is easier with a chef's knife for me.

That's it. That's all you need for knives.

The advice on cutting boards here is spot on (at least 1 large wooden, 12"x18" or bigger, and 2-3 small wooden or plastic): https://tylertringas.com/cooking-for-founders/

Storage

• deli containers

  these are super. they all use the same lids, nest compactly, leakproof, clear so you can tell what's in them. cheap. reusable. you can toss them if they break.

Exotics

This is stuff I use less frequently but is handy.

• spice grinder

  I have a model sortof similar to this one. I use it when grinding whole toasted sichuan peppercorn, toasted whole spices for indian food, etc

• molcajete

  guacamole tastes better out of it, might be all in my head though 😅 also useful for making aioli and pesto

• stand mixer

  I use this pretty rarely but it is useful when making enriched doughs like brioche

• food processor

  also pretty rarely used, but great for pesto or lazy biscuits, breadcrumbs

• cooking chopsticks

  these are handy for stirring and moving stuff when tongs are a little too hefty. cheap to have around. I don't use mine as much as I should!

🌿 Dill-Yogurt Sauce

Recipe from J. Kenji López-Alt

Ingredients

• 50 grams greek yogurt
• 50 grams mayonnaise
• juice of 1/2 lemon
• handful of fresh dill, finely diced
• handful of fresh cilantro or parsley, finely diced
• 1-2 cloves grated garlic (or garlic powder for milder taste)
• salt and black pepper
• (optional) pinch of paprika
• (optional) pinch of ground coriander

Directions

1. whisk together, adjust lemon juice level to desired consistency, and salt to taste. let sit in the refrigerator at least a few hours, preferably overnight.

🥗 Miso Dressing

Recipe from Helen Rennie

Ingredients

• Zest and juice of 1 lime
• Zest and juice of 1 lemon
• 1-2 inches of ginger grated on a microplane zester
• 50g white miso (3 Tbsp)
• 70g canola or any neutral oil (5 Tbsp)
• 15g sesame oil (1 Tbsp)
• (optional) few tbsp light soy sauce

Directions

1. Blend everything together using an immersion blender.

🥗 Ranch Dip

Recipe from J. Kenji López-Alt

Ingredients

• 1/2 cup full-fat yogurt
• 1/4 cup mayonnaise
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 2 whole garlic cloves, finely minced or pressed through a garlic press or grated on a microplane
• 1/4 cup minced fresh dill or 2 teaspoons dried dill
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh chives or 2 teaspoons dried chives
• 1 tablespoon juice from 1 lemon or lime
• (optional) Pinch cayenne or other hot pepper powder
• Salt to taste

Directions

1. whisk together, let sit in the refridgerator at least a few hours, preferrably overnight

🧄 Roasted Garlic

See alsoSerious Eats on the subject.

Ingredients

• 1 head of garlic
• 2-3 teablespoons olive oil

Directions

1. preheat oven to 400-425F

2. peel all but the innermost paper off a whole head of garlic

   

3. use a knife to trim the top 1/4" (5mm) or so off the top of each clove (chop your knife through the top of the head instead of doing each clove individally)

   

4. place in a small oven-safe ramikin or pyrex (or wrap in aluminum foil) and drizzle a tablespoon or two of olive oil over the top

   

5. roast in the oven until the top of the garlic cloves start to brown (15-20 minutes or so). to remove the cloves, let the head cool and then squeeze out with your fingers, or use a fork to pull them out of the skin

   

🌭 Andouille Sausage

Original recipe

Ingredients

• 1000g pork butt (2.2 lbs)
• 13g kosher salt (2 heaping tsp)
• 2 1/2g Cure #1 (1/2 tsp, level)
• 10g garlic (3 cloves, pressed)
• 5g black pepper (2 1/2 tsp, cracked)
• 4g cayenne pepper (2 tsp)
• 100g cold water (1/4 cup)

Directions

1. Grind lean pieces of meat through a stuffing plate or 1/2" (12 mm) - 3/4" (18 mm) plate.
2. Grind the fattier pieces through a 1/4″ (6 mm) plate.
3. In a large bowl, mix the meat with the rest of the ingredients, including the water.
4. Stuff into 38 - 40 mm beef or hog casings. Tie to make 12” links.
5. Cure in the fridge for 12 - 24 hours.
6. Dry for 2-4 hours at room temperature then hold for 30-60 minutes in a pre-heated smoker at 130F without smoke.
7. Smoke over pecan wood at around 140F for about 8 hours until you obtain a nice rich mahogany color.
8. Cook Andouille in the smoker at 170F - 195F until the internal temperature reaches 154F-158F. This should take about 30-40 minutes.
9. Chill quickly by placing on a cold marble slab or a similar cold surface.
10. Refrigerate after cooling down. Keep wrapped in butcher's paper for best results.

Notes: You may also poach Andouille after smoking in water at 170F-175F until the internal temperature reaches 154F - 158F, about 20 minutes. Alternatively, you can steam or cook in the oven with convection to finish cooking. Another option is to refrigerate it as is and cook as part of a dish, like gumbo.

🌶️ Chili Crisp

Original recipe

Makes 1 quart.

Ingredients

• 27g (1 cup) dried árbol chilies, stems removed
• 20g (3/4 cup) dried chiles japones, stems removed
• 25g (3/4 cup) dried Kashmiri red chilies, stems removed
• 1/2 cup (50g) roasted, salted peanuts, chopped
• 2-inch piece (30g) fresh ginger, sliced into thin matchsticks
• 3/4 teaspoon (2g) freshly ground black pepper
• 3 pieces whole star anise
• 2 red or black (or green) cardamom pods, split in half
• 2 teaspoons (6g) freshly ground cumin
• 3 tablespoons (28g) freshly ground Sichuan peppercorn
• 5 teaspoons (30g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
• 2 tablespoons (20g) sugar
• 2 1/2 cups (500g) peanut oil, or any other neutral oil
• 2 cups (200g) thinly sliced shallots (about 1mm thick)
• 3/4 cup (65g) thinly sliced garlic (about 1mm thick)

Directions

1. Place a wire rack inside a quarter- or half-sheet tray. Using your hands and kitchen shears, cut open chilies and place them on rack. Shake rack to sift off most of the seeds (don't worry about removing all the seeds). Transfer chilies to a bowl and discard seeds.
2. Using a spice grinder and working in batches, process chilies until they are ground to a size just larger than standard chili flakes. Transfer processed chilies to a heatproof bowl or pot large enough to accommodate bubbling oil (at least 4 quarts in size). Combine chili flakes with peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorn, mushroom powder, salt, MSG (if using), and sugar. Set aside.
3. Set a fine-mesh strainer over a 2-quart heatproof bowl. In a 4-quart saucepan, combine oil and shallots. Cook over high heat while constantly stirring. Once shallots become light golden brown, strain. Pour oil back into pot and add garlic. Cook over medium-low heat, constantly stirring, until light golden brown, then strain. Return oil to pot once more. Set aside fried shallots and garlic.
4. Heat oil to 375°F (190°C). Pour hot oil over chilies, spices, and other seasonings. Stir well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch.
5. Once chili-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavor, eat it the next day. Stir well before serving.

🌭 Kabanosy

Recipe based on:

• http://wedlinydomowe.pl/en/viewtopic.php?t=5979
• https://honest-food.net/kabanosy-recipe/

Ingredients

(Yields about 10 pairs of 10-12" links)

• 1200 grams (2.5#) of pork butt
• 25 grams salt
• 3 grams Cure #1
• 4 grams black pepper
• 2 grams caraway seeds
• 2 grams mace
• 4 grams sugar
• 1/3 cup ice water

Directions

1. Chill pork butt in the freezer for ~1hr before starting, helps keep everything nice and cold while processing.
2. Coarse grind everything together
3. Stuff into 22mm sheep casings
4. I smoked them over cherry (chips) for about 1.5 hours only, I only have a round weber grill I use to smoke, with aluminum foil to indirect the heat a bit, but it's a really poor setup for slow smoking anything.
5. Dry on wire racks in a refrigerator, turning occasionally, for 5 days.

🍖 Kielbasa

Recipe from Ethan Chlebowski

Ingredients

Ingredients by percentage

All ingredients are % of meat; for 1000g meat, 1.75% = 17.5g.

• 70% Lean / 30 % Fat Pork Meat (or beef, venison, etc.)
• 1.75% Salt
• 1.75% Brown Sugar
• 0.5% Black Pepper
• 0.25% Cure #1
• 0.187% Garlic Powder
• 0.125% Whole Mustard Seed
• 0.0625% Pickling Spice*
• 0.0313% Marjoram
• Water
• Sausage Casings

*For the pickling spice, I didn't have any on hand so I cobbled up the following:

Equal parts:

• dried bay leaves
• allspice berries (or powdered) (can sub junpier berries)
• coriander seeds (or powdered)
• ground ginger

Toast the whole spices in a dry pan, then roughly grind them in a mortar and pestle or spice grinder.

Other optional spices are cardamom, star anise, cinnamon.

I also increased the mustard seed a touch because I like it.

Ingredients calculator

It's really important to get the salt and cure quantities precise; the spices are definitely flexible.

Directions

Multiply the meat by the percentages of spices.

For example, 454 grams of pork X 0.0175 (1.75%) gives you around 8 grams of salt.

1. Mix the measured spices into cold meat chunks (or ground meat if using). Note: the meat grinds better if very cold, almost frozen.
2. Add the meat to the grinder and push it through. Once the meat is ground, pour water over it and start mixing it by hand. There aren't specific measurements for the amount of water this is more of a by feel thing to see how much you want to add. Mix by hand, add water and adjust as needed.. At the end of the process, the meat should clump together and even sticks to your hand without falling. Note: At this point, you have loose kielbasa that can be fried up as a burger for a delicious lunch.
3. Fill the sausage stuffing container with the kielbasa. Place the casing over the tube and slowly extrude the sausage into the casing.
4. Once the sausage is stuffed, twist into links by pinching together and twisting the casing.
5. Hang the sausages to dry for a few hours until the outside casing is no longer wet.
6. Meanwhile set up the smoker (weber grill, smokehouse, electric smoker, etc).
7. Smoke the kielbasa until the internal temperature reaches 150 F (65 C).
8. Rinse or immerse with cold water to bring the sausages back to room temperature, then leave them on a rack to "bloom" for about 2 hrs (this will deepen their color to a nice dark red).
9. Enjoy the kielbasa with sauerkraut, on sandwiches, etc. Freeze any extra.

🥒 Mom's Pickles

🥓 Pancetta

Original Recipe from Home Production of Quality Meats and Sausages by Stanley Marianski

Ingredients

Directions

1. Mix salt and Cure #1 together.
2. Rub ½ of the mix into the belly.
3. Place the belly in a zip lock plastic bag. Leave for 4 days in refrigerator.
4. Remove the belly from the bag. Mix all spices with the remaining half of the curing mixture (salt and cure #1). Rub the mixture into the belly. Refrigerate for 4 more days.
5. Wash belly with tap water and then soak it for 15 minutes in cold water.
6. Dry belly for 2 days at 54° F (12° C).
7. Remove the skin and divide the belly in two cutting along its length.
8. Soak 5” (120 mm) fibrous casing for 1 hour in water. Roll each belly into a tight roll and insert into the casing. Run butcher twine around the pancetta every ¾” and make a hanging loop. Remove any air pockets with a needle.
9. Hang for 3 weeks at 54° F (12° C).
10. Refrigerate.

Notes: Pancetta can be rolled or straight.

🌶️ Pickled Fresno Chilis

Original recipe

Ingredients

• 250g Fresno chilis, sliced thin or slit lengthwise
• 25g garlic, smashed
• 200ml distilled vinegar
• 5g salt (2.5% vs. vinegar)
• 1 tablespoon coriander seeds
• 4 bay leaves
• 10 g sugar (5% vs. vinegar)

Directions

1. Pack the Fresno chilies in a jar. Heat remaining ingredients in a small saucepan until boiling. Pour over the chilies. Cover with a paper towel soaked in the brine. Let cool, then transfer to refrigerator.

🧅 Pickled Red Onions

[Original recipe)[https://www.ethanchlebowski.com/cooking-techniques-recipes/pickled-onions-forever>]

Ingredients

• 1 red onion
• 1 part vinegar
• 1 part water
• Big pinch of salt

Directions

1. thinly slice the red onions from root to stem
2. place in a jar or quart deli container
3. half fill the container with cold water, fill the remainder with vinegar
4. drain the container into a saucepan and add a big pinch of salt
5. bring to a boil, pour the mixture over the onions
6. place into the fridge. they keep for a long time, up to a month at least.

🥒 Smashed Miso Pickles

References:

• https://www.ethanchlebowski.com/cooking-techniques-recipes/tataki-kyuri-smashed-cucumber-pickles/
• https://cooking.nytimes.com/recipes/1017629-chinese-smashed-cucumbers-with-sesame-oil-and-garlic/

Ingredients

Makes about 1 pint of pickles per cucumber.

For the pickles:

• 1 english cucumber
• 1 teaspoon white sugar
• 1 teaspoon salt

For the dressing:

• 1 teaspoon of fresh ginger, either grated or finely diced
• 1-2 cloves garlic, either grated or finely diced
• 1 teaspoon red miso paste
• 1 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon light soy sauce
• 1-2 teaspoons Korean chile flake

Directions

1. cut the cucumber crosswise (long axis) into quarters

2. cut the quarters into ~4 inch lengths

3. using the flat side of the knife, press down on the skin side of the cucumber pieces, flattening/brusing the pieces- they should crack but stay in one piece. the seeds may separate, that's fine (discard)

4. cut the smashed pieces into 3/4"-1" pieces

5. toss in a bowl with 1 teaspoon salt and 1 teaspoon sugar. let rest for about an hour.

6. drain the pieces. mix the remaining ingredients for the dressing:

   • ginger
   • garlic
   • red miso paste
   • sesame oil
   • rice wine vinegar
   • light soy sauce
   • korean chile flake

7. add the dressing to the cucumber pieces and mix well. store in the fridge in a mason jar or 16oz deli container.

🥔 Austrian-Style Potato Salad (Erdäpfelsalat)

Original recipe

Note: I prefer the potato peels left on; the original recipe uses peeled potatoes and boils the skins with the potatoes for the starch

Ingredients

• 2 pounds (1kg) Yukon Gold potatoes, quartered, and cut into 1/2-inch-thick slices
• Kosher salt
• 3 tablespoons (45ml) white wine vinegar, divided, plus more to taste
• 1/4 cup (60ml) extra-virgin olive oil
• 1 tablespoon (15ml) Dijon mustard
• 3/4 cup (90g) minced red onion, from about 1 small onion
• 2 tablespoons (6g) minced fresh chives
• 1/2 cup (120ml) homemade or store-bought low-sodium chicken stock
• 2 teaspoons (about 10g) sugar
• Freshly ground white or black pepper
• (optional) juice from 1/2 lemon

Directions

1. Place sliced potatoes in a large saucier or Dutch oven and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.
2. Drain potatoes, and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons (30ml) vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.
3. Add remaining vinegar, olive oil, mustard, red onion, chives, chicken stock, and sugar. Using a rubber spatula or wooden spoon, roughly stir and fold mixture so that potatoes release some starch and liquid begins to thicken a little. Season to taste with more salt and white or black pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature.

🥣 Baba Ganoush

Original Recipe

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• 1/2 teaspoon (1.4 grams) kosher salt; for table salt, use about half as much by volume or the same by weight
• 3-4 medium cloves roasted garlic (see recipe)

Note: the original recipe uses fresh garlic + tahini, but I prefer roasted garlic and no tahini.

Directions

1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.
3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

🥔 Crispy Potatoes

Original recipe

Ingredients

• salt and pepper
• russet or yukon gold potatoes, 1" pieces
• olive oil / duck fat / goose fat / chicken fat / bacon grease
• (optional) parsley, rosemary, sage, etc, minced garlic. also good is cumin, paprika
• (optional) 1/2 teaspoon baking soda

Directions

1. Preheat oven to 425 F, put cast iron skillet in to preheat
2. cover diced potatoes with 1/2" of water in a big pot, add 2 tablespoons salt and optionally baking soda, boil until tender
3. (optional) if using garlic, toast it in a pan a little bit with the herbs and fat. scoop out the garlic/herbs and reserve, the oil will be used for roasting
4. drain potatoes, rest 30 seconds to evaporate a little more moisture. shake thaem bit in the pot or bowl to make a little mashed-potato like coating on them. toss with the fat, season with salt and pepper (and other spices if using)
5. remove cast iron skillet from the oven, add some fat to the pan to coat, and add the potatoes
6. roast for about 20 minutes. bottom side of the potatoes should be crispy, turn them over to toast the other side for another 25-35 minutes
7. toss with the reserved herb/garlic mixture, add more salt + pepper if necessary

🥠 Egg rolls

Original recipe

Ingredients

Filling

• 1 roast or pan-cooked pork chop, julienned
• shredded cabbage + carrots (or "cole slaw mix" from the store)
• scallions or red onion or normal onion, fine dice
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp seasame oil
• 1/2 tsp five spice powder
• 1/2 tsp white pepper powder

Assembly + cooking

• 1 egg (for sealing wraps) beaten
• package of wonton or egg roll wraps
• oil for frying (canola or peanut), about 1/2 cup

Directions

1. pot of water to boil, add cabbage + carrots, cook for about 20-30 seconds and immediately drain and rinse thoroughly with cold water. let them dry for a few minutes, or squeeze and pat dry with a towel
2. add the remainder of the filling ingredients and mix together
3. if using wonton wrappers:
   1. use your finger to wipe some beaten egg on the left, right, and bottom edge
   2. add a little filling to the middle of the wrap
   3. take the top edge and roll under the bottom edge
   4. press to crimp the left and right sides
4. if using egg roll wraps:
   1. wrap diagonally; place filling in the middle, fold bottom corner up
   2. sides fold in
   3. little egg wash on the top corner, fold it down and press gently to seal
5. to fry, add about 1/2 inch of oil to your pan, turn on high heat. when oil spatters when a drop of water is tossed into it, fry the egg rolls. the wonton-wrapped ones will fry in about 10-15 seconds a side when the oil is hot. I use a fork to flip them over, then tongs to remove. let cool a little on paper towels

🌽 Elote (Street Corn)

Original recipe

Ingredients

• 1/4 cup (60ml) mayonnaise
• 1/4 cup (60ml) sour cream or Mexican crema
• 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
• 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1/4 cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges

Directions

1. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
2. While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

🥚 Hard-Boiled Eggs

Original recipe

Ingredients

• 6-10 ice cubes (if serving immediately)
• 3 qts water
• 1 to 6 large eggs

Directions

1. bring water to boil in a large pot
2. carefully lower eggs into water, boil for 30 seconds
3. cover tightly, lower heat to a light simmer for 11 minutes
4. serve hot; or for cold, cool in a bowl of ice water for 15 minutes, then shell

🥔 Potato Salad

Original Recipe

Ingredients

• 4-5 potatoes (yukon gold, russet, red), cut into 1/2" chunks
• 1-2 shallots (or 1/2 red onion, or 1/2 sweet onion)
• 3 celery stalks, diced
• 1/4 cup fresh dill or parsley or cilantro, finely chopped
• 1/3 cup (approximately) mayonnaise (Kraft or Duke's or Kewpie)
• 1 teaspoon white or brown sugar
• 1 teaspoon dijon mustard
• white vinegar (or cider vinegar or red wine vinegar)
• salt and pepper

Directions

Note: nothing fancy here, but there are 2 key things

1. season the potatoes with vinegar while still hot
2. soak the onion in cold water while prepping the dressing

Ingredients are a guideline, you can add different herbs, hard boiled egg, different spices (celery seed or paprika), scallions, etc.

1. chop potatoes, cover with water in a large pot, add a good pinch of salt and cook until tender when poked with a knife or fork
2. drain and spread potatoes out on a sheet tray in a single layer, and immediately sprinkle a few tablespoons of vinegar all over, and shake the tray to mix. let the potatoes fully cool.
3. chop the celery and shallot/onion, and add the shallot/onion to a small bowl with cold water, to take off some of the bitter edge. drain the onion before using.
4. in a small bowl, whisk together the mayonnaise, brown sugar, 2-3 tablespoons vinegar, mustard, and salt and pepper.
5. add the potatoes, shallot/onion, and celery to a big bowl. pour half the dressing over the top, turn the potatoes over, and add the rest of the dressing, then mix until everything's evenly distributed and coated.
6. add the fresh herbs and mix until evently distributed.

It's delicious right away, but gets better after a night in the fridge.

🍲 Refried Beanss

Ingredients

• 1 lb dried beans (pinto, black pinto, small red, etc) (or pre-cooked canned beans)
• 1/4 medium onion, finely minced
• 1-2 tablespoons butter or lard or bacon fat
• 1 clove garlic, fine dice
• 1-2 bay leaves or 1/4 teaspoon ground bay
• sprinkle of dried or fresh + finely chopped oregano
• sprinkle of cumin
• sprinkle of paprika
• salt and pepper

Directions

The day before, if using dried beans

1. soak beans overnight in penty of water, and a couple of tablespoons of salt

Cooking

Beans first (if using dried beans):

1. drain beans and add to a medium sauce pan with enough water to just barely cover
2. cook over medium until softened, about 30-45 minutes
3. drain

Finishing:

1. melt butter or lard in a cast iron skillet or steel saute pan
2. add onion and garlic, sweat until translucent but before browning
3. add cooked beans, plus a few tablespoons of water so the pan isn't dry
4. using a potato masher, smah the beans to desired consistency. add more water if needed to keep the mixture loose
5. add spices, salt and pepper to taste
6. cook until the beans are the desired thickness, adding water as necessary

🥬 Spinach Dip

Ingredients

• 1 package of prewashed or baby spinach (~12-16oz), roughly chopped
• 1 8oz block of monterey jack cheese, grated
• 1 8oz package of cream cheese
• 2-4 cloves of garlic, fine dice (optionally, roasted garlic for a less pungent flavor 😛)
• salt and pepper

Directions

1. preheat the over to 425F. put the foil package of cream cheese into the oven to soften (don't foget about it though!)
2. once softened, add all the ingredients to a large bowl and mix thoroughly
3. with a spatula, move the mixture to a 9x9 pyrex baking dish (or equivalent). smooth the top so the mixture is level.
4. bake in the oven for ~20 minutes or until designed level of browning on top
5. serve with tortilla chips or pita chips.

🍉 Watermelon Feta Arugula Salad

Original recipe

Ingredients

• 1/2 watermelon, rind cut off and cut into bite sized pieces
• ~3 cups arugula
• ~4oz feta, crumbled up
• few tbsp olive oil
• few tbsp basalmic vinegar or lemon juice
• lemon/lime zest (optional)
• salt and pepper

Directions

1. mix watermelon + feta + arugula together in a big bowl
2. add vinegar + oil, mix thoroughly
3. dress with salt and pepper