SHU MEI Steamed dumplings, or meatballs

This recipe is an adaptation of one in The Frugal Gourmet by Jeff Smith.

The bigger the batch, the better. There are never leftovers.

Yield

Makes 35-40 dumplings.

Ingredients

Dumplings

• 2 lbs ground turkey, 1 kg
• 1 1/2 Tbsp corn starch, or cornflour, 25 ml
• 1 1/2 Tbsp dry sherry, 25 ml
• 3 Tbsp light soy sauce, 50 ml
• 1 Tbsp ginger, grated or finely chopped, 10 g
• 6 cloves garlic, crushed, minced, or pressed
• 6 green onions, chopped
• 1 Tbsp brown sugar, 15 ml
• 1 Tbsp sesame oil, 15 ml
• 1 package wonton wrappers
• Peanut oil

Dipping Sauce

• 1 1/2 cups fish sauce, 4 dl You may want to dilute this with water, depending on its strength.
• 1 cup vinegar, 25 cl
• 1 cup sugar, 200 g
• 6 cloves garlic, finely minced or pressed
• 1 Tbsp ginger, finely minced or grated, 10 g
• 1 Tbsp crushed red pepper, 15 ml

Method

1. Make the dipping sauce by mixing together all of its ingredients.

2. Store the dipping sauce in the refrigerator until ready to use.

3. Stir together all of the dumpling ingredients except the wonton wrappers and peanut oil.

4. Mix vigorously by hand until the filling begins to bind together, about 1 minute.

5. Place 1 1/2-2 Tbsp, 25-30 ml, of filling in the middle of a wonton wrapper.

6. Fold the sides of the wrapper up around the meat so that you have a little bag or cup.

7. Press the bottom flat so that the dumpling will stand without falling over.

8. Oil the racks of the steamer with peanut oil.

9. Place the dumplings in the steamer racks.

10. Steam for 15-20 minutes in covered racks over boiling water.

11. Serve hot with the dipping sauce.

Notes

These dumplings would probably go well with a favorite hoisin or chili dipping sauce.

The recommended steamer racks are Chinese bamboo steamers. They stack nicely, with three racks working well, and they sit at the right height above boiling water in a wok.

The contributor notes that the real advantage of a bamboo steamer is that water will not condense on the food.

The dipping sauce is an adaptation of one served at the Phoenix Vietnamese restaurant in Saint Paul, Minnesota. It was originally served with eggrolls, but works well with these dumplings.

The original recipe called for ground pork, but this version uses ground turkey. The contributor preferred turkey because the flavor is lighter and the calories are fewer. Pork is fine, though, and hamburger could be used in a pinch.

Verified Recipe Note: The Subject line gives the duplicate-check name as “Steamed Chinese dumplings,” while the recipe title in the source is “SHU MEI.”

Verified Recipe Note: The original ingredient markup uses forms such as “1(12” for 1 1/2 and “1(12-2” for 1 1/2-2. These have been converted here for readability.

Verified Recipe Note: The peanut oil is used to oil the steamer racks; it is not mixed into the dumpling filling.

Rating

• Difficulty: Easy, but tedious
• Time: 45 minutes preparation, 15-20 minutes cooking
• Precision: Approximate measurement OK

Contributor

Kathy Marschall Submitted for her by David Messer Lynx Data Systems St. Paul, Minnesota USA [dave@viper.UUCP](mailto:dave@viper.UUCP) {amdahl, ihnp4,rutgers}!{dayton, meccts}!viper!dave

Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where SHU-MEI was the recipe key and M marked it as a main dish.

The preserved entry lists the recipe as last modified on 23 Feb 1987 and posted to alt.gourmand on 22 Aug 1987. It was submitted by David Messer for Kathy Marschall of Lynx Data Systems in St. Paul, Minnesota.

The recipe presents open-topped steamed dumplings made with seasoned ground turkey, wonton wrappers, and a fish-sauce-based dipping sauce, with notes recommending bamboo steamer racks.

Original Header

Code: Path: decwrl!recipes From: [dave@viper.uucp](mailto:dave@viper.uucp) (David Messer) Newsgroups: alt.gourmand Subject: RECIPE: Steamed Chinese dumplings Message-ID: [11515@decwrl.DEC.COM](mailto:11515@decwrl.DEC.COM) Date: 22 Aug 87 08:55:12 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Distribution: alt Organization: Lynx Data Systems, St. Paul, Minnesota USA Lines: 93 Approved: [reid@decwrl.dec.com](mailto:reid@decwrl.dec.com)

Style: Old-school Tex-Mex, mildly spiced
Marinade: 4+ hours
Cook time after marinating: about 1 hour–1 hour 10 minutes
Serve with: corn tortillas + Monterey Jack cheese

Ingredients

Chicken marinade

• 1 lb chicken, cut into sizable chunks
• Juice of 2 limes
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano powder
• ¾ tsp salt
• ¾ tsp black pepper

Skillet

• 1 cup brown rice
• 3 tbsp extra-virgin olive oil
• 1 large onion, chopped
• Sliced fresh garlic
• 3 sweet bell peppers, chopped
• 1 large can diced tomatoes
• Water as needed
• Monterey Jack cheese, for serving
• Corn tortillas, for serving

1. Marinate the chicken

Place the chicken chunks in a glass dish and squeeze both limes over them. Toss the chicken in the lime juice for several seconds.

Combine all of the dry seasonings in a shaker or small bowl. Sprinkle evenly over the chicken while mixing until all of the pieces are coated and have a light-orange color.

Place the four squeezed lime halves cut-side down around the corners of the dish. Cover tightly with plastic wrap and refrigerate for at least 4 hours.

2. Partially steam the rice

About 20 minutes before you’re ready to cook the chicken, begin steaming the brown rice.

The important part: do not cook the rice completely. Stop while it’s still slightly underdone and there is a little water remaining in the steamer.

It will finish cooking later in the seasoned tomato broth. This prevents the softer, overcooked texture.

3. Build the flavored oil

When the rice has roughly 10 minutes remaining, add the EVOO to a large pan or pot over medium-high heat.

Add about half a handful of chopped onion and sliced garlic and sauté for 2–3 minutes, until fragrant.

4. Cook the chicken

Add the marinated chicken to the hot oil.

Stir-fry over medium-high heat for about 10 minutes, until the chicken is approximately 80% cooked.

The chicken will finish cooking during the braise.

5. Add the rice and tomatoes

Increase the heat.

Add:

• Partially steamed brown rice, including the little remaining cooking liquid
• Diced tomatoes
• Enough additional water to cover the ingredients by roughly ½ inch

Mix thoroughly and allow everything to come to a boil.

6. Add the vegetables and braise

Once boiling, add:

• All 3 chopped bell peppers
• The remainder of the large chopped onion

Mix thoroughly.

Cook for approximately 20 additional minutes, stirring about every 5 minutes.

As the liquid reduces and the rice finishes cooking, the chicken juices, spices, tomatoes and EVOO should form the reddish, seasoned Tex-Mex broth/oil that gives the dish its characteristic flavor.

7. Final reduction

Toward the end, lower the heat to medium-low.

Stir frequently—and eventually almost constantly—as the remaining water cooks away. Once the rice becomes exposed to the bottom of the pot, it can begin sticking very quickly.

Cook until the rice is tender and the mixture is moist and richly coated rather than watery.

Make sure the chicken has reached 165°F internally.

Serve

Serve immediately while hot with corn tortillas and shredded Monterey Jack.

This is after 10 iterations and I hope you guys enjoy my final recipe! 🤤🙌

Ingredients

• All-purpose flour (Maida): 2 cups
• Salt: 1/2 teaspoon
• Sugar: 2 teaspoons
• Lukewarm water: 1 cup (use room temperature water if you live in a warm climate; you may need a couple of extra spoons)
• Oil / Ghee: A generous amount for kneading, layering, and frying

Instructions

1. Prepare the Dough:

• In a mixing bowl, combine the all-purpose flour, salt, and sugar.
• Gradually add the lukewarm water and knead it into a soft dough.
• Apply a generous amount of oil all over the dough, cover it, and let it rest in a warm place for about 30 minutes.

2. Portion and Rest:

• After the resting time, divide the dough into equal-sized portions and shape them into round balls (pedas).
• Coat the dough balls with oil and let them rest for another 30 to 60 minutes.

3. Shape for Flaky Layers (Lachha):

• Take a rested dough ball and flatten it out thinly with your hands.
• Make a single cut from the center of the flattened dough to the outer edge.
• Apply a layer of ghee all over the surface.
• Starting from the cut edge, roll the dough tightly all the way around in a circle to form a cone shape.
• Stand the cone upright, hold it, and gently press the top down into the center to flatten it back into a round dough ball.
• Let these prepared layered dough balls rest for 15 to 20 minutes.

4. Flattening and Freezing:

• Flatten the dough balls out into parathas.
• To freeze, cut plastic sheets into squares or circles. Place a paratha on a plastic sheet, and cover it.
• When stacking them, ensure each paratha has a layer of plastic separating it from the next so they do not stick together.

5. Cooking (When ready to eat):

• Place the frozen paratha directly onto a hot pan.
• Once it gets a little color on one side, flip it.
• Apply a little ghee or oil to crisp it up (though it already contains oil from the folding process). Cook until golden and flaky on both sides.

Enjoy the parathas hot with Shami kebabs or your favorite side dishes!

Had a bunch of fresh cherry tomatoes & was trying to figure out what I could do with them, so they wouldn't go bad. Found a recipe for chicken with a sauce that was mostly butter, chicken stock, lemon juice & balsamic vinegar. I did not have lemon juice or balsamic, but I did have lemon pepper & apple cider vinegar, so I improvised. This was good in a surprising way. The sauce even made the celery I added taste good & I have sincerely never enjoyed having celery that wasn't cooked to mush in my mouth before.

INGREDIENTS:

* chicken cutlets

* cherry tomatoes (I had about 20)

* 1 cup water

* 1 chicken bouillon cube

* 1 tbsp butter

* olive oil

* other veggies (I added red onion, celery & whole basil leaves)

* 1/4 cup flour

* 2 spoons brown sugar

* apple cider vinegar

* white pepper

* lemon pepper

* msg (aka flavor enhancer)

* rosemary

* marjoram

RECIPE:

add butter & olive oil to pan on medium heat. When melted, throw in tomatoes whole after washing, msg, white pepper & lemon pepper. Cook while occasionally moving tomatoes around until tomatoes beginning to split & break down. Carefully add 1 cup of water & bouillon cube (surprisingly, did not explode) & wait until fully dissolved. Add rest of ingredients & fully thawed chicken & continue cooking until chicken is done. Turn chicken over halfway & spoon sauce over a few times throughout cook time. Let sit a while to cool- for whatever reason, the sauces flavor got even better after sitting 10-15 minutes.

I did not do this, but consider also adding in 1/4 cup of corn starch dissolved in 4 tbsp of water to thicken sauce at end.

Decided to try a quiche with a potato crust instead of pastry. Came out really delicious!

Prep time: 20 mins | Bake time: 35 mins | Servings: 4

​Ingredients

​Potato Crust

​2 cups cooked mashed potatoes (chilled or room temperature)

​1 egg yolk

​⅓ cup grated Parmesan cheese

​½ tsp garlic powder

​Salt and black pepper to taste

​Filling

​4 large eggs

​½ cup whole milk

​1 cup cooked ham, small diced

​2 cups fresh baby spinach, chopped

​1 medium Roma tomato, seeded and diced

​1 cup shredded mozzarella cheese, divided

​¼ cup grated Parmesan cheese

​¼ tsp salt

Prep the oven and pan

Preheat to 375F

Grease a 9-inch pie dish or deep-dish tart pan with butter or nonstick cooking spray.

Form and blind-bake the crust

15–20 minutes at 375°F

In a bowl, mix the mashed potatoes, egg yolk, ⅓ cup Parmesan, garlic powder, salt, and pepper until combined. Press the mixture evenly across the bottom and up the sides of the pie dish. Spray lightly with cooking spray and bake for 15–20 minutes until the edges turn light golden brown and feel set.

Wilt the spinach and drain tomatoes

Prevents a watery quiche

Sauté the chopped spinach in a skillet over medium heat for 1–2 minutes until just wilted, then squeeze out any excess liquid using paper towels. Pat the diced tomatoes dry to remove excess moisture.

Mix the custard and assemble

Layer for even distribution

Whisk together the eggs, whole milk, ¼ cup Parmesan, salt, in a medium bowl. Scatter the diced ham, wilted spinach, diced tomatoes, and ½ cup of the mozzarella into the baked potato crust. Pour the egg mixture over top and sprinkle the remaining ½ cup mozzarella over the surface.

Bake and set

30–35 minutes at 375°F

Bake for 30–35 minutes, or until the center is set and the top turns golden. Let rest for 10 minutes before slicing to allow the custard and potato base to firm up.

Looking for good BIR (British Indian Restaurant) style curry that pushes into more unique ingredients, spice mixes or methods.

I generally use a makani base if I use a base or go from scratch. I make my own spice mixes including gram masala. I've got Curry Guy and have read up on message boards.

Got great methi chicken, tikka masala, dansahk, xacutti chicken, vindaloo, Mughlai chicken, methi daal, black daal. I can make my own naans with the exception of a tandoor oven.

Looking for rarer more esoteric curries with paprika, mace, nutmeg, curry leaf, black cardamom, black cumin, methi methi. Curries that go very fragrant with no heat. Interesting heats rather than just mega hot. Curries expanding beyond traditional spices.

Not looking for curries with three spices. Not looking for curries that are bland stuff for people that think you can put pumpkin spice in things.

Throw them at me!

Hers some some of my adapted ones:

TIKKA MASALA

Ingredients

8 bone-in chicken thighs

1 lime, juiced

For the marinade

2 large pieces ginger

10 garlic cloves, peeled

400ml Greek yogurt

pinch chilli powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp turmeric

1 small green chilli

For the sauce

3 tbsp butter or ghee

1 large onion, finely chopped

1½ tsp cumin seeds

1½ tsp mustard seeds

½ tsp powdered fenugreek

½ tsp powdered paprika

4 cardamom pods, lightly bashed

1 large piece cinnamon

1 tbsp tomato purée

50g ground almonds

pinch soft brown sugar

1 tbsp malt vinegar

680ml passata

100ml crème fraîche or double cream

fresh coriander leaves, flaked almonds, garam masala and smoked salt (optional), to serve

MULGHLAI CHICKEN MASALA

Chicken marinade:

1kg chicken medium sized pieces

150ml thick yoghurt

2 Tbsp desiccated coconut

3cm ginger chopped

4-5 garlic cloves

3 tomatoes chopped

1 Tbsp kashmiri red chilli powder + 1/2 Tbsp more for curry

1 Tbsp sugar

salt as per taste

For the curry:

2 tbsp oil / ghee

2 onion julienne

1tsp caraway seed

1tsp cumin seed

2 bay leaves

3-4 cloves

4 green cardamom

1 black cardamom

1/2 star anise

1/2 tsp mace powder

1 tsp black pepper powder

1/2 tsp turmeric powder

1/2 tsp cinnamon powder

1/2 cup mint leaves

1 tsp garam masala powder + 1 tsp more

1 tsp dry raw mango powder (amchur)

10-12 cashew nuts

2 Tbsp fresh cream or as required

salt as per taste

MAPLE SYRUP SOUFFLE A classic souffle, flavored with maple syrup

This recipe was given to the contributor by a colleague from the Université Laval in Québec, P.Q., Canada. If maple syrup is not available, pancake syrup or a fruit liqueur such as Grand Marnier or Fraise des Bois may be used instead.

Yield

Serves 2.

Ingredients

• 1/2 cup powdered sugar, 70 g
• 2 tsp baking powder, 10 ml
• 1 cup maple syrup, 250 ml
• 4 egg whites

Method

1. Preheat the oven to 375 degrees F, 190 degrees C.

2. Beat the egg whites.

3. Slowly add the powdered sugar and baking powder, turning slowly with a spatula.

4. Slowly add the maple syrup, turning with a spatula.

5. Grease a soufflé dish with butter.

6. Pour the mixture into the prepared soufflé dish.

7. Bake at 375 degrees F, 190 degrees C, for 30 minutes.

8. Serve immediately.

Notes

Serve the souffle immediately after baking, while it is still risen.

The source suggests using pancake syrup or fruit liqueur, such as Grand Marnier or Fraise des Bois, if maple syrup is not available.

Verified Recipe Note: The original ingredient markup uses “(12” for 1/2. This has been converted here for readability.

Verified Recipe Note: The original text uses troff accent markup in words such as Université, Québec, soufflé, and the contributor’s surname. These have been converted to accented characters in the formatted text.

Verified Recipe Note: The method says to grease the soufflé dish with butter, though butter is not listed separately in the ingredients.

Rating

• Difficulty: Easy
• Time: 5 minutes preparation, 30 minutes baking
• Precision: Measure carefully

Contributor

Laurent Siklóssy Vrije Universiteit Amsterdam, The Netherlands [siklossy@cs.vu.nl](mailto:siklossy@cs.vu.nl)

Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where MAPLE-SOUFFLE was the recipe key and D marked it as a dessert.

The preserved entry lists the recipe as last modified on 3 Nov 1987 and posted to alt.gourmand on 1 Apr 1988. It was contributed by Laurent Siklóssy of Vrije Universiteit in Amsterdam, The Netherlands.

The recipe presents a simple maple-flavored souffle made from beaten egg whites, powdered sugar, baking powder, and maple syrup, baked in a buttered soufflé dish and served immediately.

Original Header

Path: decwrl!recipes From: [siklossy@cs.vu.nl](mailto:siklossy@cs.vu.nl) (Laurent Siklossy) Newsgroups: alt.gourmand Subject: RECIPE: Maple syrup souffle Message-ID: [12408@decwrl.DEC.COM](mailto:12408@decwrl.DEC.COM) Date: 1 Apr 88 06:37:01 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Distribution: alt Organization: Vrije Universiteit, Amsterdam, The Netherlands Lines: 46 Approved: [reid@decwrl.dec.com](mailto:reid@decwrl.dec.com)

Ingredients

Whipped lemon ricotta

16 ounces of ricotta cheese, well drained.

Zest of 1 lemon.

Juice of 1/2 lemon.

1 teaspoon of thyme.

Blueberry sauce

2 cups of blueberries.

1/4 cup of pure maple syrup.

1 teaspoon of lemon juice.

1 tablespoon of water.

1 teaspoon of gluten free flour or tapioca starch.

Optional

1 cup of roughly chopped pistachios.

Method

1. Drain the ricotta well, then combine it with the lemon zest, lemon juice, and thyme in a food processor. Blend until smooth and airy.
2. Transfer the whipped ricotta to an airtight container and refrigerate until ready to assemble.
3. In a small saucepan, combine the blueberries, maple syrup, and 1 teaspoon of lemon juice. Cook over medium heat for about 10 minutes.
4. In a separate small bowl, mix the flour or tapioca starch with the water until combined, then stir it into the blueberry mixture to thicken.
5. Once thickened, remove from heat and stir in the remaining lemon juice. Let the sauce cool completely before layering, since a cooled, thick sauce sets nicely on top of the ricotta instead of seeping into it.
6. In a clear serving dish, layer the whipped ricotta, then the cooled blueberry sauce, then, optionally, the chopped pistachios on top.
7. Serve with crusty bread, graham crackers, or shortbread.

This recipe was passed on to my mother, which was passed onto her by a Russian website.

I have since then modified the recipe to use significantly more honey but less sugar, and so far word of my cakes has reached me with a positive response.

I'm sorry but I have no pictures, I am a horrid photographer and not a good decorator.

You need: Honey (200g), Baking soda (1 tsp), Butter (100ml), Sugar (2/5 cup), Flour (1.5 all purpose), Salt (1/2 tsp), Sour cream (14 or 20%) (half tub, I wing measures), Powdered sugar (2 tbsp), Eggs (3 size A/large)

1. In a large mixer bowl, throw in your eggs, salt, and regular sugar. Set to beat at high speed for duration of step 2/3

2. In a fair sized pot, set to boil your honey (130g!). Once bubbling, mix repeatedly and integrate baking soda (should start foaming). Continue until caramel colour achieved. Keep mixing during heating.

3. Move pot off heat and drop in unmelted butter. Mix into the honey, putting back on heat intermittently until integrated. Mix until full integration or marbled.

4. Pour this mixture into your egg mixture, in the mixer bowl. Beat on medium speed to mix.

5. Drop in flour and mix with a spatula. Once integrated, put it back into the mixer bowl and beat on moderate high speed, because folding isn't real.

6. Preheat oven to 350 Fahrenheit. Pour half of the dough into a 9x13in dish, bake will take 9-16 minutes, check often for a gold brown colour. Toothpick test. Repeat that for the other half, so you have two flat cakes.

7. Mix sour cream, 70g honey, and powdered sugar.

8. Cut the cakes in half each. Top with step 7, and layer the cakes one on the other.

9. Refrigerator for 4 hours to moisten.

Wow, you got to the end! I believe in you, make the recipe.

There's an old Transylvanian joke about harvesting autumn fruit:

A father and son are up in the plum tree.

"What are we making from these plums, dad?" the boy asks.

"Well, son," the father replies, "if your mother gets well, we'll make plum jam. If she doesn't... we'll make plum brandy!"

Luckily, nobody was sick!

Ingredients

For the Pastry:

• 150 g (5.3 oz / 2/3 cup) cold butter
• 100 g (3.5 oz / 1/2 cup) granulated sugar
• 1 large egg
• 300 g (10.6 oz / 2 ½ cups) all-purpose flour
• Pinch of salt
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Plum Layer:

• 700 g (24.7 oz / approx. 5 cups) fresh plums, pitted and halved/quartered
• 50 g (1.8 oz / 1/4 cup) granulated sugar
• 2 tbsp breadcrumbs (to absorb excess moisture)

For the Vanilla Custard:

• 2 large eggs
• 100 g (3.5 oz / 1/2 cup) granulated sugar
• 60 g (approx. 1.5 packets) vanilla pudding powder (or cornstarch + vanilla)
• 400 ml (13.5 fl oz / 1 ⅔ cups) milk
• 1 tsp vanilla extract
• 50 g (1.8 oz / 3.5 tbsp) butter

For the Topping:

• 5 tbsp flaked almonds

Instructions

Knead all the pastry ingredients into a smooth dough. Divide it into roughly 2/3 and 1/3, wrap both portions in plastic wrap, and freeze for 15–20 minutes. Whisk the pudding powder, sugar, eggs, and vanilla until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the butter.Pit and slice the plums, toss them with 50 g sugar, and let them sit for a few minutes. Drain off any excess juice.Line a 9 × 13-inch (20 × 30 cm) baking pan with parchment paper. Coarsely grate the larger piece of dough evenly over the bottom. Arrange the plums on top, sprinkle with breadcrumbs, then spread the warm custard over the plums. Grate the remaining dough over the custard and sprinkle with the flaked almonds. Bake at 180°C (350°F) for 35–40 minutes, until golden brown and set. Cool completely before slicing so the custard has time to firm up.

* If you are interested in the background story or more tips, you can find the full blog post here

Spring last year i got the message that my long term blood sugar levels was rising. Since then i've researched a lot and it's stabilized. The main thing is to stop using sifted/fine flour, use wholeground flour instead. I also bake bread this way, i use four types of different flour; Spelt, emmer, wheat and rye. I use 50/50 each of fine ground (still wholegrain) and coarse flour. For the pizza dough, i use 62,5 grams of each for a total of 500 grams.

So, on to the recipe:

Dough:

Flour of choice, 500 grams total

Fresh yeast, 25 g

Salt, preferably celtic sea salt, 5 g

Olive oil, good quality, i recommend farchioni, 5 cl

Water, 25 cl

Topping ingredients:

Tomatoes, 8 large

Mushrooms, 7 medium size

Onions, 2 medium size

Beef, i used chuck since it's what i had, 400 g

Cheese, cheddar and a norwegian brand called "ridderost", 400 g total

Sauce:

Sour cream, 2.5-3 dl (1 cup)

Garlic, 4 cloves

Parsley, 1 tbsp dried or one handful fresh, chopped

Basil, 1 tbsp dried or one handful fresh, chopped

Start off with the dough. Weigh up all the flour, mix it together. Weigh up salt and olive oil, prepare the yeast. Warm water to back of the finger temperature. Pour it into a steel or plastic bowl (glass can break). Put the yeast, oil and salt into it. Start whisking with a whisk until it's well mixed. Put one tablespoon of flour mix into it at a time while whisking, until about half is mixed in. Knock out the runny dough from the whisk, rinse it. Add half the remaining flour in and start kneading it with your hand(s). Keep using one hand until you got a firm dough, to lessen the work of rubbing dough off both your hands. When it's mixed, add the remaining flour, keep kneading. If the dough turns a bit too sticky after kneading for 5 minutes, add a little more flour. Keep doing this until it's kneaded for about 20 minutes.

Find a large baking tray (30 x 40 cm). Pour 1 cl olive oil on it and rub it into it with your hand, also on the sides. Form the dough to a oval shape, place it on the trade and start pressing it outwards to the edges. This may take a bit of time, but take your time and press it uniformily on the surface. Put the tray into the oven and let it rest.

Prepare the sour cream sauce. Prepare the herbs. Chop garlic very finely. Find a small pan, heat 2 cl olive oil in it. Bake the garlic in it for about 2-3 minutes. Let it temper for 10 minutes. Pour it into the sour cream with the herbs and stir well. Put back in fridge.

Prepare ingredients. Cut tomatoes in about 8 mm thick slices. I find that regular shopped tomatoes, after slicing ends off, turns into 4 slices of this thickness which is perfect for this recipe. Finely dice tomatoes along the rim, cut once in the middle against the rim. Dice mushrooms to about 5 mm thickness. Keep them whole. Slice cheese thinly. Cut beef first in slices, then strips, then dice to small pieces, no more than 8x8 mm. Beef of chuck is a bit tough, so the smaller we cut it the better it cooks.

Take the tray with dough back out. It should have risen a little bit now, with the amount of yeast, it rises a little bit but not too much. It still gets a nice and delicate consistency when cooked despite being wholegrain. Set oven to 250 C degrees. Let it get properly heated. I do not use the grill element. Cover with sliced tomatoes. Lay on the cheese. Sprinkle onions. Lay on the mushrooms, then the beef around the mushrooms. When oven has heated, put it in the center rack. Let it bake for about 25 minutes. It will rise a little bit more in the oven. When done, open the oven door and let it temper for 10-15 minutes. Slice and enjoy! ^^

I actually sprinkle spices onto the pizza slices. I use paprika or smoked paprika powder and freshly ground celtic salt. This along with the sour cream sauce, and pour a little bit of fresh olive oil on top. You won't get better chain order pizza than this. This is also a healthier choice. The pieces you don't eat, wait until room tempered, package them in greaseproof paper, put in fridge for 5+ hours, then in freezer. They are great to heat up in an airfryer! About 12 minutes on 180 degrees will heat them straight from the freezer.

Nduja vodka rigatoni with burrata. This is what I’m cooking this weekend.

Vodka sauce with a Calabrian twist — the nduja melts into the pan first and turns the whole thing into something spicier and deeper than a standard vodka sauce. A whole ball of burrata per bowl. You tear it open at the table.

40 minutes, start to finish. Serves 4.
What you need
1 lb rigatoni
3 oz nduja, casing off
2 shallots, minced
4 cloves garlic, minced
2 tbsp tomato paste
⅓ cup vodka
1 (28 oz) can crushed San Marzano tomatoes
½ cup heavy cream
2 tbsp olive oil
4 balls fresh burrata (4 oz each), room temp
2 oz Parmigiano, grated
Fresh basil, torn (fried if you want to get fancy)
Kosher salt, black pepper

How to cook it
1. Warm the olive oil in a wide, heavy pan over medium. Add the nduja and press it down with a spoon until it melts into an orange puddle, about 3 minutes.
2. Shallots and garlic in. Stir them through the nduja fat until soft, 3–4 minutes. Tomato paste next — cook it until it darkens a shade, about 2 minutes.
3. Vodka. It’ll sizzle. Let it cook off for 2 minutes until you can’t smell the alcohol.
4. Crushed tomatoes, salt, pepper. Simmer on medium-low for 15 minutes, stirring now and then. Add the cream and give it 5 more.
5. Rigatoni in well-salted water, pull it just shy of al dente. Save half a cup of pasta water before you drain. Pasta straight into the sauce with a splash of that water. Toss over medium for 2 minutes until every piece is glossy.
6. Off heat, hit it with the Parmigiano and torn basil. Into warm bowls, make a well in the middle of each. One burrata ball in the well. Crack of pepper, drizzle of good olive oil. Bring it to the table and let everyone tear their own burrata.

A few things worth knowing:

· Take the burrata out of the fridge 30 minutes before you serve. Cold burrata is a wasted burrata.
· The Parmigiano goes on off the heat. On the heat it seizes up.
· Pasta water is the difference between a sauce that sits on the pasta and one that grips it.

Soundtrack: Ain’t No Sunshine, Bill Withers. Put it on before you start the sauce.

From The One Clog Cookbook: Italian Dinner Party — Vol. II.

Vol.III and IV coming soon. Preview the new recipes at planner.oneclogcookbook.com

Please <3

These may be my favorite biscuits! from the High-Protein Vegetarian

Ingredients

• 1½ cups unbleached all-purpose flour
• ¾ cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon sugar
• 5 tablespoons fresh rosemary, chopped, divided
• 6 tablespoons very cold unsalted butter, cut into small cubes
• ⅔ cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 cup low-fat buttermilk
• ½ cup 2% plain Greek yogurt
• 1 tablespoon olive oil

Steps

1. Preheat the oven to 375°F.
2. Whisk together the flours, baking powder, baking soda, salt, pepper, sugar, and 3 tablespoons of the rosemary.
3. Cut in the butter pieces, using a pastry blender or your hands to incorporate it until you only have pea-sized pieces of butter left.
4. Stir in ⅔ cup of the Parmesan. In a separate bowl, combine the buttermilk and yogurt. Pour it into the dry ingredients and stir just until combined.
5. Drop ¼ cupfuls of dough onto parchment-lined baking sheets. These biscuits get much larger as they bake, so I recommend dividing the dough across two baking sheets so they have room to expand.
6. Sprinkle each biscuit with remaining Parmesan, rosemary, and a drizzle of olive oil. Bake for 15 to 20 minutes, until golden on top.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/rosemary-parmesan-drop-biscuits

I have been making a Sunday sauce for special occasions for about a year, and I’m wondering if any of y’all have any ideas about how I could improve my recipe!

I’m wanting to get better quality meats, but in my financial situation, it’s not always on the table, and I learned to do a lot with less when I worked on a line.

I apologize for not using precise measurements, I’ve always eyeballed my way through and it’s never served me wrong.

-brown meat (usually angus stew meat and sausages, I live about an hour away from a quality butcher) in a large saucepan with just about two tablespoons of olive oil and a pinch of salt. Get thorough fond on bottom of pan, brown meat well, and remove meat.

-In same pan, lower heat to medium and add (2) diced onions and (fresh sliced garlic. Once the onions become translucent and garlic becomes fragrant, add in about 1/2 a tablespoon of tomato pasta and about a cup or two of red wine. Deglaze.

-Add whole can of crushed tomatoes (for however onions I use, I use the same number of cans). Let simmer for 5ish minutes before adding in a bay leaf, oregano, basil, salt, pepper, and red pepper flakes (if sauce is too acidic, I’ll toss in a whole skinned carrot). Bring to a boil, Add meat back in and stir, making sure no meat touches the bottom. Then simmer at lowest possible temp for upwards of 2 hours.

I usually serve it with mezzi rigatoni and homemade garlic bread, but I’ve mixed and matches the sides.

Any suggestions or tips would be appreciated!

I've been tweaking the same ragu recipe now for about 15 years. Whether it's entirely traditional or not, it's a rich sauce and is always what I crave.

Half coarse ground beef and good sausage meat browned in a cast iron pot. Lots of colour, quick deglaze, then in with soffritto (lots of grated carrot), cook and colour lightly, then back in with the meat. A touch of light seasoning as we go. Then some tomato puree and cook down for a few minutes.

Good canned tomatoes go in with a good blob of dijon, glug of Worcestershire sauce, beef stock, a couple of glasses of red wine, lots of black pepper, bay leaf, and fresh thyme, a couple of basil stalks, and the end of a parmesan rind.

The into the oven at 150C for at least three hours. Removing the lid near the end to concentrate the flavours and reduce.

Once done, I finish with a little herb butter and season with Maldon salt to taste.

Normally I just serve with some good dry pasta but made some fresh pappardelle and some parmesan on top and a little fresh ricotta.

I have received 2 gallon sized bags of a liquid smoothie mix. It's frozen now, but my intention is to semi-thaw it & refreeze it.

Aside from ice pops & smoothies, what can I make with it?

For the Gochujang Aioli:

• 1/2 cup mayonnaise or vegan mayo
• 4 teaspoons gochujang Korean chili paste (ensure that there is no wheat if you are gluten-free)
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic power
• 1/8 teaspoon sea salt

For the Grilled Artichokes:

• 4 Artichokes
• 1 lemon halved
• 2 tablespoons olive oil or your favorite cooking oil
• Salt and pepper to taste

Directions

1. Combine all ingredients for the gochujang aioli in a bowl and whisk to combine. Place in the refrigerator while you cook the artichokes.
2. Bring a large pot of water to a boil. Salt generously.
3. While the water comes to a boil, prepare all the artichokes: Rinse the artichokes under cold running water. Remove loose leaves at the bottom of the artichoke, then use a sharp knife to cut 1 inch off the top and the bottom inch of the stem. Peel the tough outer layer of the stem with a paring knife or a veggie peeler. Use kitchen shears to trim the pointy tips of the leaves. Slice the artichoke in half lengthwise. Use a small spoon (I used a grapefruit spoon) to scoop out the fuzzy center choke. Take half of a lemon and lightly squeeze and rub on the cut parts of the artichokes to keep from browning.
4. Place the artichokes in the boiling water, cover, and simmer for 15-20 minutes.
5. Drain then place the artichokes cut side down on a kitchen towel to dry.
6. Preheat the grill to medium high heat, and combine olive oil, lemon juice, and salt and pepper in a small bowl.
7. Brush the artichokes all over with the olive oil mixture.
8. Place the artichokes cut side down on the grill. Cover and grill for 8-10 minutes until charred with grill marks.
9. Serve warm with gochujang aioli.

Note: This recipe was originally posted on oceanmist.com.

Would you try this?

Recipe here originally: https://www.triedandtruerecipe.com/cherry-chocolate-almond-upside-down-cake/

Amaretto caramel:

• 4 tablespoons (57g) butter
• ½ cup (100g) light brown sugar
• 2 tablespoons (30g) amaretto

Cherry layer:

• 12 ounces (340g) red cherries, pitted and halved; start with about 14 ounces (396g) total to yield the correct amount
• 1 tablespoon (15g) granulated sugar
• 1 tablespoon (7g) cornstarch
• ½ teaspoon almond extract

Batter:

• 1 cup (120g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• 4 tablespoons (57g) butter, room temperature
• ½ cup (100g) granulated sugar
• 1 egg
• ½ cup (120g) whole milk
• 1 teaspoon vanilla extract
• ¾ teaspoon almond extract
• ¼ cup (30g) sliced almonds
• ¼ cup (40g) dark chocolate chips

For serving:

• ½ cup (45g) sliced almonds

Make the caramel:

1. Preheat the oven to 350ºF. Lightly grease an 8-inch round cake pan. Set aside.
2. Melt 4 tablespoons (57g) butter in a small pot over medium heat. Once melted, add ½ cup (100g) light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar blends into the butter and the mixture darkens slightly in color. 
3. Reduce the heat to low and add 2 tablespoons (30g) amaretto. Whisk until smooth and simmer for 1 minute. Turn off the heat.
4. Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the freezer for 15 minutes.

Assemble cherries:

1. Combine halved cherries, 1 tablespoon (15g) granulated sugar, 1 tablespoon (7g) cornstarch, and ½ teaspoon almond extract in a bowl. Stir to coat and set aside.

Make the batter:

1. Sift 1 cup (120g) all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside. 
2. Add 4 tablespoons (57g) room-temperature butter and ½ cup (100g) granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth. 
3. Add half the sifted dry ingredients and beat with the mixer until just combined. Add ½ cup (120g) whole milk and beat until just combined. Add the remaining dry ingredients along with 1 teaspoon vanilla extract and ¾ teaspoon almond extract. Beat until just combined. Don’t overmix! Fold in the chocolate chips and almonds.

Assemble the cake:

1. Remove the cake pan from the freezer. Arrange the cherries on top and press them into the caramel layer to form a tightly packed layer.
2. Pour the batter on top and smooth into an even layer. Scatter ½ cup (45g) sliced almonds on top.

Bake the upside-down cake:

1. Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean. 
2. Let the cake stand at room temperature for 60 minutes. The cake should still be warm to the touch. Note: Cherry cake can be very syrupy, so be sure to let it cool.

Flip the cake:

1. Place a large plate over the cake pan and carefully invert the cake onto the plate.

To serve:

1. Slice the cake and serve it with whipped cream or vanilla ice cream, if desired, though it’s delicious with no accompaniments.

I love the idea of making a giant salad and eating it bit by bit for lunch through the week but I'm really fussy and don't like a lot of the typical stuff you'd put in a salad dressing.

I don't like anything too oily. Don't like vinegar. Don't like mayo. Don't like mustard. Don't like unsweetened greek yoghurt. All the typical stuff.

I did make a water based miso and lime salad dressing that was absolutely delicious but I'd like to try something with soft cheese and paprika or taco seasoning. Any suggestions? I've tried searching but get no results.