So if you want a more sweet stew, add some dried apricots.

Details

• ⏲️ Prep time: 15 ish min
• 🍳 Cook time: 1 Hour ish
• 🍽️ Servings: 4 to 6

Ingredients

• 1/4 cup olive oil
• 1 large onion, grated
• 2 tablespoons finely minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 cinnamon stick or 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
• 2 1/2 cups defatted chicken broth
• 1 dried ancho chili, stem and seeds removed
• 4 carrots, peeled, halved lengthwise and cut into 1-inch pieces
• Zest of 1 orange, in wide strips
• 2 cups cubed (1 inch) butternut squash
• 2 roasted red bell peppers , cut into 1-inch pieces
• 2 tablespoons chopped fresh cilantro leaves for garnish

Directions

1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.
2. Add the broth, ancho chili, carrots, orange zest, and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.

Last time I made this I subbed the tomato puréed with some blistered cherry tomatoes. Don't think I'll be using the purée going forward.

I prefer thighs so that's what I use for this but use whatever you want.

Adjust spices based on the size of your onions. If all you have is two massive onions maybe use one and a half onion or just up the amount of spices a little.

Details

• ⏲️ Prep time: ~10 min
• 🍳 Cook time: ~40 ish min
• 🍽️ Servings: 4

Ingredients

• 2 Onions
• 2 tbsp tomato purée
• 1/3 cup cashews
• 1.5 tsp Garam Masala
• 2 ish cloves of crushed garlic
• 1 tsp chili powder
• 1 tbsp lemon juice
• 1/4 tsb ground turmeric
• 1 tsb salt
• 1 tbsp plain yogurt
• 2 tbsp of your cooking oil or fat
• 1 tbsp Coriander (Cilantro) plus extra for garnish
• 1 tbsp sultanas (golden raisins)
• 1 lb of chicken cubed
• 6 oz of white button mushrooms

Directions

1. Quarter the onions and put them in a food possessor for about a minute
2. Add the tomatoes, nuts, garlic, Garam masala, chili powder, lemon juice, turmeric, salt, yogurt and blend for another minute tell its well mixed in.
3. In a wok or a large pan heat your cooking oil and add the onion and spice mix in. Fry gently for around 2-ish minutes, stir frequently.
4. Add the chicken, coriander, and raisins to the pan. Stir-fry for another minute or so.
5. Add mushrooms and water. Bring to simmer and cover the pan cook for 10 min or until the chicken is 100% cooked through.
6. Serve with plain rice and enjoy!

Makes an excellent Chicken sandwich.

Details

• ⏲️ Prep time: 6 Ish hours
• 🍳 Cook time: 40 min
• 🍽️ Servings: 1 loaf

Ingredients

• 3 ½ - 4 cups bread flour, or more as needed
• 1 ⅓ cups warm milk (110°F – 115°F)
• 5 tablespoons honey
• 4 tablespoons salted butter, melted and slightly cooled
• 1 tablespoon instant “rapid rise” yeast
• 1 ½ teaspoons salt
• Oil or butter for greasing the bowl
• 1 tablespoon melted salted butter, for brushing the crust at the end

Directions

1. To prepare the dough, weigh the flour or measure it by gently spooning it into a cup, then leveling off any excess. In a large bowl, combine the flour with the warm milk, honey, melted butter, instant yeast, and salt. Mix by hand or with the paddle attachment of a stand mixer until a shaggy dough forms, gradually adding more flour, as necessary, to get the dough to come together so that it just pulls away from the sides of the bowl.
2. Switch to the dough hook attachment (or use your hands) to knead the dough until fairly smooth, about 7-8 minutes.
3. Oil a large mixing bowl. Place the dough in the greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 ½ - 2 hours.
4. Punch down the dough. Transfer to a lightly floured work surface. Pat the dough into a 9 x 12-inch rectangle. Starting on one of the short sides, roll up the dough to make a log; pinch the seams. Place the dough seam-side down in a lightly greased 9 x 5-inch loaf pan.
5. Cover the pan with lightly greased plastic wrap; allow to rise for 1-2 hours, until it’s crowned about 1-2 inches over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
6. Bake the bread for 40-45 minutes, tenting the top of the bread loosely with foil towards the end if the top starts to get too brown. The bread should be golden brown, and it should sound hollow when tapped.
7. Brush the top of the warm bread with melted butter.
8. Remove from the pan and cool on a wire rack for at least 1 hour before slicing.

Make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.

This goes great with rice.

Ingredients

• 6 skin-on, bone-in chicken thighs (about 2 pounds total)
• Kosher salt
• 2 tablespoons sesame oil, preferably toasted, divided
• 1 pound medium carrots, scrubbed
• 2 tablespoons soy sauce
• 2 tablespoons Sriracha
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon honey
• 1 1-inch piece ginger
• 3 scallions
• Toasted sesame seeds (for serving)

Directions

1. Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low.
2. Pat 6 chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. oil.
3. Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Once skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning. Carefully lift up thighs to allow hot fat to run underneath. If thighs are stubborn and don’t want to release, let them go a bit longer.
4. While thighs are cooking, cut 1 lb. carrots into 4" segments.
5. Cook thighs until meat is opaque all around the edges and skin is deep golden brown, 10–12 minutes total. Transfer skin side up to a plate.
6. Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Add carrots and try to arrange so all are side by side in a single layer in direct contact with skillet. Cook, undisturbed, until lightly charred on first side, about 5 minutes. Turn carrots so charred side is facing up, then season lightly with salt.
7. Cook carrots on opposite side until lightly charred, about 2 minutes. Turn off stove and transfer skillet to oven. Roast until a toothpick, skewer, or cake tester easily pierces surface of carrot but encounters resistance in the center, 8–10 minutes.
8. While carrots are roasting, stir 2 Tbsp. soy sauce, 2 Tbsp. Sriracha, 1 Tbsp. rice vinegar, 1 Tbsp. honey, and remaining 1 Tbsp. oil in a small bowl. Scrape peel off of ginger root with a spoon; discard peel. Grate ginger into bowl with microplane, then stir to combine.
9. Carefully remove skillet from oven (the handle will be hot!) and place on stove. Arrange thighs over carrots and drizzle sauce over. Return to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part near the bone will register 165°), juices run clear, sauce is caramelized on chicken skin, and carrots are tender all the way through, 12–18 minutes. Remove from oven and let rest 10 minutes.
10. While skillet is resting, thinly slice 3 scallions.
11. Transfer chicken and carrots to a platter and drizzle pan juices over. Top with scallions and sesame seeds.

I really like serving this with a saffron and cardamon rice. Add a few saffron threads and 3 or 4 crushed green cardamon pods while the rice is cooking to make it.

Details

• ⏲️ Prep time: ~15 min
• 🍳 Cook time: ~1.5 hours
• 🍽️ Servings: 6

Ingredients

• .5 cups neutral frying oil or ghee
• 2 onions halved and thinly sliced
• ~1 inch piece ginger root cut into thin batons
• 1 garlic clove crushed
• 2 fresh red chilies seeded and minced
• 1 inch piece fresh turmeric crushed or 1 tsp ground turmeric
• 1 lemongrass stalk lower part sliced thin and the top bruised
• 1.5 lbs steak cut into strips
• 14oz coconut milk
• 1 1/4 cups water
• 1 aubergine (eggplant) sliced and patted dry
• 1 tsp tamarind pulp, soaked in ~4 tbsp warm water
• salt and pepper to taste
• Garnish:
• Deep fried onions
• More fresh chilis
• Serve :
• Rice

Directions

1. Heat half your oil in a wok or large pan. Fry onions, ginger and garlic tell fragrant. Add chilies, turmeric and the lower parts of the lemongrass stalk. Push the contents to the side, crank the heat and add the steak. Stirring tell the meat is browned a bit.
2. Add the coconut milk, water and lemongrass top. Hit it with some salt and pepper. Cover and let simmer for about an hour and a half. You want the meat to be tender.
3. Towards the end of the cook time, use the rest of the oil to fry the aubergines. Brown on both sides.
4. Add the browned aubergines cook for another 15 minutes or so. Stir gently every so often. Strain the tamarind juice and add it to the curry. Taste and adjust seasoning.
5. Garnish with more Chilies and serve with rice.

If you don't have peanuts, you can sub it with peanut butter, but you'll want to cook with less salt as the peanut butter can add too much salt to the dish.

Details

• 🍽️ Servings: 4

Ingredients

• 2 1/2 cups Coconut Milk
• 3 Tbsp Red Curry Paste
• 3 Tbsp Thai Fish Sauce
• 2 Tbsp Palm sugar or light brown sugar
• 1 LB rump streak cut into thin strips
• 2 Lemon Grass Stalks, Bruised
• 3 oz Ground Roasted Peanuts
• 2 Fresh Red Chilies, Sliced
• 5 Kaffir Lime Leaves, Torn
• Salt and Pepper
• Thai Basil for Garnish
• 2 Salted eggs to serve with

Directions

1. Put half the coconut milk in a large pan or Wok and heat gently until it begins to boil and separate.
2. Add the curry paste and cook over medium heat until fragrant. Then add the Fish sauce, sugar and lemon grass.
3. Continue to cook until the color of the sauce deepens
4. Add the remaining coconut milk. Bring back to boil. Add the beef and peanuts. Cook for another ~10 min
5. Add the chilies and the torn Kaffir Lime and adjust the seasoning. Garnish with whole Basil leaves and serve with a salted egg and rice.

When adding things like extra veggies, if you don't want them to be mush, consider roasting veggies in the oven and only adding them near then end of the cook time. The same is generally true for meats.

While Parmesan is traditional, almost any cheese will work.

Choose your broth based on your needs (IE a veggie stock to make it more vegetarian friendly), water or more stock can be used in place of wine if need be.

Details

• ⏲️ Prep time: 20 min
• 🍳 Cook time: 25 min
• 🍽️ Servings: 4 mains or ~6 appetizers

Ingredients

• 1 onion, DIced
• ¼ cup butter
• 2 cups arborio rice
• 1 cup white wine
• 6 to 8 cups warm chicken broth
• 1 cup grated Parmigiano-Reggiano cheese

Directions

1. In a large saucepan over medium heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
2. Add the broth, about 1 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth, as needed.
3. Take off the heat and add the cheese, the remaining butter and the toppings of your choice. Stir until the texture is very creamy. Adjust the seasoning.
4. Dish up, sprinkle with a little Parmesan cheese, if desired. Enjoy.

Recommend kosher salt for this recipe as it has a better flavor with the cream.

If you have foam, either skim the top or you can use a torch to get a glass smooth finish on the top.

Details

• ⏲️ Prep time: 30 min
• 🍳 Cook time: 40 min
• 🍽️ Servings: 6

Ingredients

• 2 cups heavy cream
• 10 tablespoons sugar, divided
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• For the Brûlée topping:
• 4 tablespoons sugar (2 teaspoons per ramekin)

Directions

1. Preheat oven to 325°F with a rack in the middle position: Arrange six 4-ounce ramekins in a 9x13 baking dish and set aside.
2. Prepare the vanilla bean: Split the vanilla bean in half and scrape out the seeds with the dull (non-cutting) side of a paring knife.
3. Warm the cream: In a medium saucepan, combine heavy cream, 4 tablespoons of the sugar, vanilla bean pod, vanilla bean seeds, and salt. Cook over medium heat, until it begins to simmer.
4. Infuse the cream: Once the cream begins to simmer, remove the pan from heat, cover, and let stand for 15 minutes to allow the vanilla bean to infuse into the cream. (If you’re replacing the vanilla bean with vanilla extract, skip this step.)
5. Separate the eggs and whisk with sugar: When your cream is almost done infusing, separate your eggs. Place the yolks in a medium-sized mixing bowl; save the whites for another purpose. Whisk the remaining 6 tablespoons of sugar into the yolks. (Don't combine the eggs and sugar too soon before you mix it with the warm cream because the sugar binds with the water in egg yolks, which constricts the proteins in yolks and creates eggy lumps. And you don't want eggy lumps in your custard!)
6. Temper the yolks and mix with the cream: While whisking the yolks continuously, slowly add one ladle (about 1/4 or 1/3 cup) of hot cream in a thin stream. Do this two or three more times. While whisking, slowly add the remaining cream to the egg mixture, followed by the vanilla extract. Strain the mixture through a fine mesh sieve into a second mixing bowl and discard the vanilla bean pod (this also helps strain out any small bits of egg that may have curdled).
7. At this point, the custard can be cooled and stored for up to 5 days. If you choose to bake them right from the fridge, you will probably need to add a couple of extra minutes.
8. Fill the ramekins: Divide the custard between the ramekins, filling each one just up to the inner rim, or about three-quarters of the way full.
9. Fill the hot water bath: Bring a kettle or pot of water to a boil. Fill the pan with the hot water until the water comes about two-thirds of the way up the side of the ramekins. Avoid splashing water into the custards.
10. Bake the custards: Transfer the pan with the custards to the oven and bake for 38 to 40 minutes. When ready, the crème brûlée should have a uniform jiggle in the middle; when you touch the center, it should spring back just a bit. If the sides hold firm but the center sloshes, they aren’t quite done yet. If they are set like Jell-O, they’ve overbaked, although they will still be delicious! Chill them, brûlée them, eat them, love them and celebrate your efforts. If they have overbaked to the point that they look risen in the center, toss them, start again
11. Cool and chill the custards: Remove the baking dish with the finished custards from the oven and set on a wire cooling rack. Let the custards cool in the water until you can safely pick up the ramekins by the rim with your fingers. This should take about 15 minutes, depending on how tender your fingers are. (Mine are like asbestos, so I tend to go in rather quickly.) Once removed from the water bath, let each custard rest on the cooling rack for about 15 more minutes. Use a spoon to skim any bubbles off the top, then cover each ramekin with plastic wrap and store in the fridge. Chill for at least 4 hours, or up to 4 days, before serving.
12. Brûlée the custards: When ready to serve, remove the custards from fridge. Sprinkle the surface of each custard evenly with about 1 teaspoon of granulated sugar. Rotate the custard as you sprinkle to make sure the sugar evenly coats the surface. Ignite your torch. Hold the flame about 4 inches from the surface of the sugar. Using a circular motion, move the flame across the surface. The sugar will at first begin to bead up, and then will eventually solidify into a hard sugar crust. You want to make sure all the sugar granules have melted, and the sugar has at least a tint of caramel color. The longer you torch the surface, the darker it will become and the more bitter the sugar crust will be. Sprinkle each of the custards with an additional teaspoon of sugar and brûlée the surface again.

This bread is super simple to make and takes a bit to dial in.

The only real notes I have here is you can use whatever round pan you want to bake it in. Or use a square one, just make sure the walls of the pan are high.

Less is more with this bread. You really don't want to over knead the bread here. If you're used to making bread that need a lot of kneading, this will feel odd.

Details

• ⏲️ Prep time: 27 hours
• 🍳 Cook time: 50 to 60 min
• 🍽️ Servings: 1 loaf

Ingredients

• 1-1/2 teaspoons active dry yeast
• 1-3/4 cups warm water (110° to 115°)
• 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons salt
• 1 tablespoon cornmeal or additional flour

Directions

1. In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
2. Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.
3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
4. Grease the bottom of a roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
5. Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
6. Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

This is a base recipe. You can and should modify it to your tastes.

For a honey mustard, add a couple tablespoons of honey.

You can affect the taste by changing the vinegar around, like a white or sherry vinegar. You can use beer instead of vinegar. Also chop up some fresh herbs like tarragon and chuck it in. You can also play with the water and vinegar ratio for less of a bite (or more).

If you want a more yellow mustard, chuck in some turmeric and sugar.

Play with the heat of the mustard by changing the seeds and the heat of the liquid you start with. Black mustard being the hottest. Starting with a cold liquid will make for a hotter mustard instead of a warm liquid. (IE white mustard seeds in a warm liquid will make for a mellow mustard vs black seeds in a cold liquid)

Details

• ⏲️ Prep time: 10ish min.
• 🍳 Cook time: 48 hours
• 🍽️ Servings: About a 3/4 full 8oz jar

Ingredients

• 2 tablespoons of brown or black whole mustard seeds
• 1/4 cup ground mustard powder
• 3/4 teaspoon salt
• 1/4 cup water
• 4 teaspoons apple cider vinegar

Directions

1. Grind seeds in a spice grinder or in a mortar and pestle tell the seeds are at the desired consistency.
2. Mix the dry stuff together. (seeds, salt and powder)
3. Mix the wets in.
4. Cover and let sit for 2 days. (I use a jar) Wait time is important here. It will look soupy at first and thicken up as the seeds absorb the liquid. The time also allows the mustard to mellow. Fresh made mustard is harsh and bitter tasting so give it time.

If you want to kick it up a notch instead of using EVOO or butter, get about 6 slices of bacon and at the first step just cook off the bacon and use that as your cooking fat.

If you want a more crispy biscuit, cook them separately instead of cooking them in the filling. If you do this, simmer the filling on low for an extra 10 ish min, or just until the potato are tender.

If you prefer to make the pot pie in a casserole dish, you can. Simply pour out the filling into a greased baking dish and top with biscuit dough and continue with the recipe as stated.

The filling tends to bubble and make a bit of a mess, so I recommend placing your skillet or baking dish over a sheet pan covered with tin foil to catch any drips and messes.

Details

• ⏲️ Prep time: 30 mins
• 🍳 Cook time: 45-50 mins
• 🍽️ Servings: 4-6

Ingredients

• roughly 1lb of chicken. (Use whatever I prefer thighs)
• 1 medium size onion, peeled and diced
• 2 medium size carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves of garlic, peeled and minced
• 2 heaping tablespoons all purpose flour
• 2 cups chicken stock/broth
• ½-1 cup whole milk
• ¼ cup chopped fresh parsley
• 1 teaspoon fresh thyme plus more for garnish
• 2 bay leafs
• 2 mid sized potatos chopped into small cubes.
• Salt and pepper to taste
• 3-4 tablespoons of olive oil or butter
• For the Drop Buttermilk Biscuits
• 2 cups all purpose flour
• 1 tablespoon baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• 6 tablespoons cold unsalted butter, cubed
• 1¼ cups buttermilk + 2 tablespoons for brushing biscuits with

Directions

1. For the Filling
2. Heat your cooking fat. If using uncooked chicken, add chicken pieces to the pan. (If using pre-cooked chicken, don’t add it until later) Cook sautéing chicken for 2-3 minutes per side tell golden brown
3. Add onion, celery, carrots, garlic and potatos. Cook for 5-7 minutes, stirring often until the veggies start to become tender. Make sure to season well with salt and pepper.
4. Sprinkle flour over the veggies and chicken and stir vigorously for 1 minute to cook the flour a bit.
5. Slowly pour in the chicken broth followed by the milk while stirring. Raise temperature up just a bit if needed and let it come to a very gentle boil. Once it reaches a boil reduce the heat to a simmer and let cook for 5-10 minutes, or until its has reduced and mixture has thickened a little
6. Add the chicken if using precooked or rotisserie, parsley and thyme. Let cook until the veggies are tender, chicken are heated through, and mixture is nice and thick or has reached your desired thickness, about 3-5 more minutes (feel free to loosen up sauce a little adding more milk, cream or broth as needed). Season with salt and pepper to taste. Remove from heat and set aside.
7. For The Buttermilk Drop Biscuits
8. Preheat the oven to 425ºF while preparing the drop biscuits
9. Add the flour, baking powder, baking soda, salt, to a large bowl and whisk to combine or pulse to combine in a food processor. Scatter the butter over the dry ingredients and rub together with your fingertips, until it forms a sandy-looking texture with some pebble-sized pieces or use a pasty cutter. If using food processor pulse a few times to achieve the same texture.
10. Pour in the buttermilk and stir until it just comes together into a thick dough and there are no visible signs of flour. This step should only take a minute: be careful not to overmix the dough. (I usually pour out my flour and butter into a bowl from the processor and stir in the buttermilk by hand with spatula instead of pulsing it in)
11. Assembling & Baking
12. Use large cookie scoop or 2-3 heaping tablespoons (or approx ¼ cup) to scoop out dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Flatten them out a bit if you wish. Brush the tops of the biscuits with remaining 2 tablespoons of buttermilk.
13. Transfer the skillet to the oven and bake for about 20-25 minutes until the biscuits are golden brown and fully cooked through and the filling is bubbling. I typically loosely cover pan with foil for the last 5-10 minutes of baking so they don’t brown too much - but are fully cooked through. Feel free to broil for the last minute to get the biscuits deeply golden.

So practically all recipes call for you to peel your potatoes. While it does make for a nice looking gnocchi, you can absolutely leave the skins on it, if you like a more rustic looking gnocchi. I do this when I feel lazy all the time and it still turns out great.

When incorporating the eggs and flour, having a spatula or a bread tool is really helpful here.

When you're at the stage of boiling your made Gnocchi, you will know they are done when they float to the top of the pot.

Details

• 🍳 Cook time: 1 hour

Ingredients

• 2 pounds of starchy potatoes, (IE 2 large russets)
• 1/4 cup egg, (lightly beaten)
• scant 1 cup of unbleached all-purpose flour
• fine grain sea salt

Directions

1. Fill a large pot with cold water. Salt the water, peel then cut potatoes. Bring the water to boil and cook tell potatos are tender and mashable
2. Remove potatoes from the water, drain and mash until there are no noticeable lumps.
3. Let the potatoes cool spread out across your work surface for ten or fifteen minutes. Long enough that the egg won't cook when it is incorporated into the potatoes.
4. Pull the potatoes into a soft mound. Drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top.
5. After the flour and the egg is incorporated into the potato, gently kneed the dough
6. The dough should be moist but not sticky. It should feel almost billowy.
7. Cut it into 8 pieces. Gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.
8. So this next bit is optional you dont need to do this but it mkae for better looking gnocchi.
9. To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork cut ends out.
10. With confidence and an assertive (but very light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
11. Boil the Gnocchi and Serve

Not a lot of notes here. This recipe is pretty straight forward. I have used half-and-half instead of whole milk in the past, and it turns out great. Low and slow here is the key.

What I mean by a sauce catching pasta is anything with a lot of surface area for the sauce. IE angle hair is not a good idea to use here.

Details

• ⏲️ Prep time: 10 ish min
• 🍳 Cook time: 2 1/2 hours

Ingredients

• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 small carrot, peeled, chopped
• 3 Tbsp. extra-virgin olive oil
• 1 lb. ground beef chuck
• Kosher salt
• 3 oz. thinly sliced pancetta, finely chopped
• 1 cup dry white wine
• ⅓ cup tomato paste
• 1 bay leaf
• Pinch of finely grated nutmeg
• 2 cups (or more) chicken stock
• 1 cup whole milk
• 2 oz. finely grated Parmesan (about ½ cup), plus more for serving
• Some form of pasta to serve with tagliatelle or pappardelle. really any "sauce catching" pasta will do.

Directions

1. Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
2. Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes
3. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes.
4. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
5. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes.
6. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
7. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours.
8. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture.
9. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
10. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
11. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
12. Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill.

Chicken notes :

1. You can tenderize the chicken if you want (makes for a "bigger" piece that will cover more waffle also speeds up cook time)

2. If you choose not to tenderize your chicken and are left with thicker thighs, Fry until the crust is a nice golden brown then finish baking the chicken in the oven (around 350F) to finish cooking the chicken through. Should only take about 10 or 15 min.

Flour and dredge notes :

1. Feel free to add more spices into the flour here. Add some extra onion, garlic and paprika or some fresh oregano to give the crust an extra kick of you want. Experiment and play with the flavor here and in the buttermilk marinade.

Waffle notes :

This is mostly a base recipe for savory waffles if you like things sweet add some sugar and some Vanilla extract to the waffle.

Details

• ⏲️ Prep time: 4 ish hours
• 🍳 Cook time: 35 ish min
• 🍽️ Servings: 5 ish

Ingredients

• 1 cup (120 grams) all-purpose flour
• ½ cup (70 grams) yellow cornmeal
• ¼ cup (28 grams) cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups (475 ml) buttermilk
• 2 large eggs
• 4 tablespoons (56 grams) butter, melted and cooled slightly
• 3 ounces (84 grams) smoked Gouda, shredded
• ⅓ cup minced fresh chives
• For the Chicken
• 4 -5 ish thighs
• 2 1/2 cups buttermilk
• Salt and Pepper to taste
• at least 1 teaspoon Onion powder
• at least 1 teaspoon paprika
• at least 1 teaspoon garlic powder
• 2 to 3 ish cups flour (for your crust. See notes.)
• Maple Syrup
• Hot Sauce (Optional)

Directions

1. 1. Start by marinating your chicken. Get your thighs, buttermilk, paprika, onion powder, garlic powder, salt and pepper into a bowl or plastic bag and set aside to marinate for at least two hours in the fridge. (up to 4)
2. The batter can be made ahead of time as well (no more than a few hours preferably).
3. Mix all the dry ingredients together (minus the chives and cheese) then add the liquids.
4. Add cheese and chives (save a bit for a waffle topping if you want.)
5. Once the chicken has marinated a bit dredge your chicken in flour (see notes). Let set for approximately 20 min after dredging.
6. Fry tell done. Also start to cook waffles while the chicken is cooking.
7. Top the Waffles with the chicken, the extra cheese and chives, a healthy splash of syrup, plus your favorite hot sauce and Tuck in!

• 1 tablespoon extra virgin olive oil
• 2 cups cubed butternut squash (about 1 small squash)
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 cloves garlic, smashed
• 8 slices thick-cut bacon
• 2 tablespoon chopped fresh rosemary
• 1/2-1 teaspoon cayenne pepper
• 2 teaspoons honey
• 1 pound dry linguine pasta
• 2 large eggs, at room temperature, beaten
• 1 cup grated parmesan cheese, plus more for serving
• 2 tablespoons salted butter, at room temperature

Directions

1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper.
2. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.
3. Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon.
4. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.
5. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.
6. Meanwhile, whisk together the eggs and parmesan.
7. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot.
8. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce.
9. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
10. Divide the pasta between plates. Top with bacon. Twirl the pasta up…EAT and ENJOY.

I use the 'Golden Curry' brand Roux. It feels like cheating in my mind but it still tates great and saves lots of time. Use whatever roux you prefer. Also the mesurements are rough and not exact. Im a firm beliver that a recipe is more of a rough guideline and not gospel do everything to taste. IE if you want more potatos add them!

Details

• ⏲️ Prep time: 10 ish min
• 🍳 Cook time: 45 Min
• 🍽️ Servings: 2

Ingredients

• 150 g thinly sliced beef
• 1/2 onion
• 1 tbsp olive oil
• 2 cups of water
• 1 pinch of Dashi flakes
• 2 pieces of curry roux
• 1 chopped scallions (garnish)
• 1 Pack Udon
• 1 potato
• 2 carrots

Directions

1. Slice the beef very thinly and chop the onions.
2. Heat 1 tbsp oil in an oven proof frying pan over medium heat.
3. Add the chopped onion and cook for a couple minutes.
4. Add the beef and cook until the meat colour change.
5. Add 2 cups of water and bring it to boil. Remove the scum as often and as necessary.
6. Add carrots and potatos
7. Add 2 pieces of curry roux and dashi
8. When all the roux has dissolved and the soup has thickened, turn the heat off.
9. Meanwhile, in a separate pot, bring 2 litres of water to boil and add the udon noodle and cook it for one minute.
10. Turn the heat off and drain the cooking water.
11. split noodles and broth in a bowl
12. garnish with Scallions and eat!