Old Gus' Recipe Book

Boule

Poolish

• 150 g room temp water
• Small pinch yeast (30–50 granules)
• 150 g bread flour
• Mix and let sit for at least 4–24 hours

Dough

• 250 g warm water
• 2 g instant yeast
• Poolish (~300 g)
• Dissolve poolish and yeast into water.
• 12 g salt
• 400 g bread flour
• 50 g whole wheat (or 9-grain) flour

Process

• Mix together.
• Cover and let sit for 30 minutes.
• Bowl fold (8 times).
• Cover and rest 30 minutes.
• Bowl fold again, cover and rest 1 hour.
• Turn out onto floured work surface.
• Stretch and fold 7–8 times to make a ball.
• Turn ball over and rotate loaf keeping the seam in the center and on the bottom.
• Flip it seam side up into proofing vessel (tucking the seams if needed).
• Preheat oven to 475° F.
• Proof for 60 min.
• Flour top of loaf and dutch oven well.
• Lower loaf seam side down into dutch oven.
• Score top with scissors.
• Lid on, and put into oven.
• Bake 20 minutes at 475° F.
• Remove lid and bake 20–25 minutes.
• Transfer to wire rack to cool.

Ciabatta

Biga

• 170 g water (cool)
• 226 g bread flour
• ⅛ teaspoon instant yeast or active dry yeast
• Cover overnight.

Dough

• 170 g water (lukewarm)
• Biga (~400 g)
• Dissolve biga into water.
• 226 g bread flour
• 1 teaspoon instant yeast or active dry yeast
• 9 g salt

Process

• Combine and mix until elatic and sticky.
• Cover and rest 1 hour.
• Bowl fold.
• Cover and rest 1 hour.
• Turn out onto well-floured surface.
• Stretch to 8" x 10" rectangle, then cut into two even pieces.
• Cover and rest 1 hour on floured surface.
• Preheat oven to 500° F.
• Launch onto stone.
• Lower oven temp to 425° F.
• Steam bake 25 minutes.
• Crack oven and let cool inside with residual heat.

Cornbread

Skillet

• 10" Cast Iron Skillet
• ¼ cup (50g) bacon fat
• Distribute fat onto skillet and pre-heat it to 450° F.

Batter

• 245 g whole cornmeal
• 60 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon table salt
• 1 large egg
• 1½ cups (340g) buttermilk, well shaken
• Pour into hot skillet and bake 25 minutes.

Dinner Rolls

Tangzhong

• ⅓ cup of flour (43 g)
• ½ cup milk (113 g)
• ½ cup water (113 g)
• Add flour to saucepan
• Whisk milk and water to flour
• Continue whisking over medium heat until thick and smooth.
• Transfer to stand mixer bowl and let cool.

Dough

• 2 tablespoons whole milk (29 g)
• ½ tablespoon active dry yeast (5 g)
• 2 large eggs
• 1 cup sour cream (232 g), at room temperature
• ¼ cup sugar (50 g)
• Mix until combined.
• 650 g bread flour
• 4 teaspoons Diamond Crystal kosher salt (12 g)
• 4 tablespoons unsalted butter (56 g), cut into pieces
• Mix on low speed for 5 minutes (pause to scrap dough off hook and sides of mixing bowl).
• Turn dough out and form a ball.
• Cover and let rise until doubled, 1–2 hours at room temp.
• Optional: Cold ferment overnight.

Prepare Pan

• 9x13" metal pan
• 2 tablespoons unsalted butter (28 g)
• Coat pan with butter.

Shaping

• ½ cup very finely chopped chives (20 g)
• Punch dough down, rull into 12" square.
• Distribute chives over surface of square.
• Fold dough, rolling a spiral over itself.
• Roll out into 16x6" shape
• Divide into 8 x 3 segments (24 rolls)
• Roll into balls and place into pan, seam-side down into pan.
• Cover and let rise, 45–60 minutes.

Top and Bake

• Egg wash (1 large egg, beaten with 2 tablespoons water and pinch salt)
• 2 tablespoons melted butter (28 g)
• Brush egg wash onto top of rolls.
• Finish with freshly ground black pepper and flaky salt.
• Bake 25–30 minutes on center rack at 375° F (rotate halfway through bake).
• Brush butter on top and let cool 10 minutes in the pan.

English Muffins

Dough

• 1½ cups whole milk (360 g)
• 2 tablespoons unsalted butter (28 g)
• 2 tablespoons honey (43 g)
• 1 teaspoon active dry yeast (3 g)
• 360 g bread flour
• 35 g whole wheat flour
• 6 g kosher salt
• Neutral oil, for the bowl and baking sheet
• Cornmeal, for dusting

Process

• Scald milk and dissolve in butter, let return to 100° F.
• Proof yeast in 2 tablespoons milk.
• Pour milk and yeast and honey into dry ingredients.
• Mix in stand mixer (dough hook), scrape down.
• Mix on speed 4 for 8–10 minutes.
• Oil proofing vessel and transfer dough in (will be sticky but with some structure, make sure it moves freely in the bowl).
• Cover and let rise (about 2 hours).
• Prepare half baking sheet lined with oiled parchment paper, then generously dust parchment with cornmeal.
• Oil a second piece of parchment to top later.
• Loosen dough and turn down onto cormealed baking sheet, pat down into a single layer ½" thick (use oiled top sheet to help press evenly).
• Chill for 12 hours.

Cook

• Remove dough and cut with 3" circle cutter while dough is still cold (press, then twist).
• Transfer immediately onto cold griddle (top with additional cornmeal before flipping).
• Cook 5–7 minutes low heat until the bottom is golden brown (rotate pan for even heat, but don't touch muffins)—yeasty smell, surface will become matte instead of shiny (like a pancake, can be touched without sticking).
• Flip to finish and get color.

Focaccia

Poolish

• 500 g bread flour
• ¼ teaspoon active dry yeast
• 12 g kosher or sea salt
• 4 teaspoons extra-virgin olive oil, or more as needed
• 400 g room-temperature water
• Combine and let sit covered for 12–14 hours.

Rise

• Stretch to pan.
• Laundry fold.
• Rest 1 hour.
• Repeat (3 times).

Top and Bake

• Stretch to pan.
• Rest 2 hours.
• Perforate surface.
• 1 tablespoon minced fresh rosemary
• 1 tablespoon flaky sea salt
• Bake 30 minutes at 425° F.

Naan

• 1½ cups (180 g) bread flour, or all-purpose flour
• ½ teaspoon kosher salt
• 2 teaspoons baking powder
• 1 cup plain Greek-style yogurt
• 4 cloves crushed garlic
• ½ cup thinly sliced green onions
• 2 tablespoons melted butter for brushing cooked naan

Pan de Cristal

Dough

• 500 g bread flour
• 500 g water
• 2.5 g instant yeast
• 10 g table salt
• 15 g olive oil (for the pan)

Process

• In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous.
• Oil a two-quart rectangular baking dish (10x7" or 8x9") with the olive oil.
• Pour the dough into the dish. Check the dough's temperature by inserting a digital thermometer into the center. If it's less than 72°F, move the dish to a warmer spot.
• Cover the dish and allow the dough to rest 20 minutes.
• Bowl fold: Use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this eight to 12 times.
• Cover the dish and allow the dough to rest 20 minutes.
• Coil Fold: With wet hands, reach under the dough and stretch the middle upward until the dough releases from the dish. Roll it forward off your hands, allowing it to fold over (or "coil") on itself. Continue until the dough feels like it won't stretch and elongate easily, usually four to five times initially.
• Rest and Repeat: Cover the dish and allow the dough to rest 20 minutes before coil folding again. After the fourth coil fold, allow the dough to rest 80 minutes.
• Flour top of dough, then gently turn it out onto a heavily floured surface. Flour dough well, then divide into four pieces on parchment paper.
• Rest uncovered for 2 hours, and preheat oven to 475° F. Look for a few large bubbles on the surface of each loaf before baking.
• Bake 15 minutes, then transfer toward the top of the oven for an additional 10–15 minutes.

Pizza Dough, New York

Dough

• 500 g all-purpose flour
• 12.5 g salt
• 2 g instant yeast
• 5 g sugar
• 20 g olive oil
• 300 g water at 90° F (32° C)

Process

• Mix in stand mixer for 2-4 minutes, food processor for 30–40 seconds (gradually adding water), or by hand for 4–5 minutes..
• Rest 15 minutes.
• Mix again, until satin textured.
• Cover in round, olive oiled container and rest 2 hours (or begin cold ferment).
• Final shaping, rest another 2 hours.
• Stretch, top, bake at 550° F.

Pizza Dough, Pan

• 500 g bread flour
• 12 g kosher salt
• 5 g instant yeast
• 360 g water
• 10 g extra-virgin olive oil
• Makes one 12" and one 10" pizza.

Pretzels

Dough

• 300 g bread flour
• 6 g salt
• 7 g instant yeast
• 1 teaspoon granulated sugar
• 198–227 ml warm water (more in the winter, less in the summer)
• Mix and knead until elastic (4–5 min in a stand mixer).
• Rest 30 minutes (and begin preheating oven).

Coating

• 3 tablespoons (43 g) baking soda, reduced to washing soda (on stovetop)
• 225 g water, boiling to dissolve

Process

• On well-oiled work surface, divide risen dough into 6–8 pieces.
• Ball and let rest 5 minutes.
• Combine coating in a 9" square pan (use gloves if you have sensitive skin, and don't touch your eyes).
• Shape.
• Cold ferment (optional).
• Dunk in coating for 10–20 seconds per side.
• Top with salt.
• Bake 9 minutes at 475° F (245° C).
• Brush on melted butter.

Glass Noodles with Carmelized Pork

Prep Noodles

• 4–5 oz. (115–140 g) mung bean glass noodles (mung bean vermicelli)
• Soak 10 minutes, then drain

Sear Pork

• 2 tablespoons vegetable oil
• 6 oz. (170 g) ground pork
• 1 teaspoon white sugar
• 3 garlic cloves, finely minced
• 1 tablespoon finely minced ginger
• 2 tablespoons spicy fermented bean sauce plus ¼ teaspoon ground Sichuan pepper (or just use 2 tablespoons gojujang for both ingredients)

Add Liquid and Noodles

• 2 teaspoons soy sauce
• 2 cups (475 ml) chicken stock
• Plate and Garnish
• ⅓ cup sliced green onions

San Francisco Style Garlic Noodles

Sauce

• 1½ tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon Asian fish sauce
• ¼ teaspoon sesame oil
• pinch of cayenne pepper

Pasta

• 170 g dry egg noodles, spaghetti, bucatini
• 4 tablespoons unsalted butter
• 8 cloves finely minced garlic
• ¼ cup finely grated Parmigiano-Reggiano
• Ganish with thinly sliced scallions and red chili flakes to taste

Spaetzle

• ½ cup (60 g) all-purpose flour
• 1 large egg
• ½ teaspoon kosher salt
• 1 pinch nutmeg or cayenne pepper
• 1 tablespoon cream fraiche, sour cream, or yogurt
• 3 tablespoons milk

Caramel Pork Belly

• 10 oz. slab pork belly (Berkshire)
• 1 bunch scallions
• salt

Aromatics

• 4 cloves sliced garlic
• 4 whole dried red chilies (unbroken)
• Caramel Sauce
• ¼ cup packed brown sugar
• 2 teaspoons rice vinegar
• 2 teaspoons Asian fish sauce
• ½ teaspoon soy sauce
• 1 teaspoon ginger juice
• ½ cup water

Process

• Salt and wrap pork belly thoroughly in foil with scallions.
• Cook 200° F (95° C) for 5½ hours.
• Remove and refrigerate overnight.
• Brown on all sides before adding garlic, chiles, and sauce.

Chicken Adobo

Sear

• 4 bone-in, skin-on chicken thighs or legs
• Kosher salt
• 1–2 tablespoons (15–30 ml) neutral oil
• Season the chicken lightly with salt. Heat the oil in a wok or large saucepan over medium-high heat until shimmering. Add the chicken and cook, turning occasionally, until lightly browned all over, about 4 minutes.

Braise

• 1 teaspoon black pepper plus 30–40 whole black peppercorns
• 15–20 whole cloves garlic, smashed
• 1 cup (240 ml) distilled white vinegar
• ⅔ cup soy sauce
• 5 oz. (145 g) brown or palm sugar
• A few bay leaves

Process

• Add the ground and whole black pepper and the garlic and stir to combine.
• Add the vinegar, soy sauce, sugar, and bay leaves, and stir to combine.
• Bring to a boil, reduce to a bare simmer, cover, and cook for 30 minutes.
• Turn chicken, cover again, and cook until the chicken is fully tender and the sauce is thick and coats the chicken pieces in a dark glaze.
• Serve with with rice.

Chicken Wings

Dry Brine

• 2 parts salt (1 teaspoon per pound)
• 1 part baking powder
• 1 part corn starch
• Refrigerate uncovered for 12–24 hours.
• Air fry (or convection roast) 425° F for 30 min, turning and rotating pan halfway through.

Buffalo Sauce

• 4 tablespoons frank's red hot sauce
• 4 tablespoons butter
• 4 cloves garlic

Teriyaki Sauce

• 1 cup water
• ¼ cup soy sauce
• 5 teaspoons packed brown sugar
• 1 tablespoon honey, or more to taste
• ½ teaspoon ground ginger
• ¼ teaspoon garlic powder
• Thicken with 1–2 teaspoons corn starch slurry (1 part corn starch : 1 part water)

Mango Hot Sauce

• 1 mango
• ½ onion, minced
• 2 cloves garlic, minced
• juice of 1 lime
• 1 teaspoon sugar optional
• 1 teaspoon salt sea or table
• 4 tablespoons butter
• 4 tablespoons habanero hot sauce (or deseeded habanero peppers)
• Blend ingredients until smooth as desired.

Za'atar Glaze

• 1 tablespoon kosher salt
• 2 tablespoons za'atar
• 1½ teaspoon garlic powder
• 1 large egg white (or 1 tbsp mayo)
• 2 tablespoons honey
• ½ lemon, juiced
• 2 tablespoons olive oil
• Top with chopped parsley and dust with sumac (optional).

Dashi Butter Chicken

Marinade

• 2 large skinless, boneless chicken breasts
• 2 cloves garlic, finely minced
• 1 tablespoon finely minced pickled ginger
• 3 teaspoons soy sauce
• 3 tablespoons sake
• 1 teaspoon mirin
• ¼ teaspoon sesame oil
• 1 pinch cayenne pepper
• ½ teaspoon white sugar
• Combine garlic, pickled ginger, soy sauce, sake, mirin, sesame oil, cayenne, and sugar in a shallow dish or bag.
• Mix to combine and set aside.
• Reserve a few 2 tablespoons of marinade for sauce.
• Pound chicken breasts to uniform thickness.
• Transfer to marinade and toss to coat.
• Wrap, and refrigerate for 1 hour.

Process

• 2 tablespoons potato starch or cornstarch (optional)
• 3 tablespoons vegetable oil
• 1 cup chicken broth
• 2 teaspoons reserved marinade
• 1 teaspoon mirin
• 3 teaspoons rice vinegar
• 1 teaspoon instant dashi granules
• 2 teaspoons cold unsalted butter
• 1 teaspoon furikake, or as needed, for garnish (optional)
• Remove breasts and blot dry. Dust both sides with starch.
• Oil pan over medium-high heat until shimmering.
• Shake off excess starch from and place breasts in the pan (smooth side down).
• Cook 3 minutes, and turn heat down to medium if sizzling.
• Turn chicken over for about 3 minutes, and turn over again.
• Cook 1 minute more, until chicken is no longer pink and juices run clear (165° F or 74°C).
• Remove to plate, and place uncovered in a warm oven while making sauce.
• Pour off any excess oil from the pan, and place over high heat.
• Add chicken broth, 2 tablespoons of marinade, mirin, rice vinegar, and dashi granules and bring to boil, stirring occasionally.
• Reduced sauce and remove from heat.
• Add butter.

Fried Chicken

Brine

• 1¼ cup buttermilk per pound of chicken
• Add salt (1 teaspoon per pound of meat), pepper, cayenne, and hot sauce to taste.
• Brine for 12–24 hours.

Dredge

• 3 flour : 1 corn starch
• Fry at 350° F

Honey Glazed Ham

Roasting Pan

• ¾ cup water, or as needed
• 2 whole star anise
• 12 whole cloves, or more to taste
• 7 pound (3.2 kg) country-style ham

Glaze

• 1 cup firmly packed light brown sugar
• ¼ cup honey
• 2 tablespoons dijon mustard
• 2 tablespoons rice vinegar
• 1½ teaspoons freshly ground black pepper
• ½ teaspoon Worcestershire sauce
• 1 pinch cayenne pepper
• Whisk together until thick and smooth.

Process

• Preheat the oven to 325° F (165° C).
• Add water, star anise, and cloves to roasting pan, and add rack.
• Place ham on rack. Cut ¼" (½ cm) deep slashes, ½" (1 cm) apart across the surface, lengthwise and crosswise.
• Bake for 20 minutes and make glaze.
• Brush glaze all over ham and return to over.
• Continue baking ham and brushing with glaze every 20 minutes, until deep golden and ham is heated through, (6–7 times, around 2½ hours).
• Center of ham should be at least 145° F (63° C).
• Run a kitchen torch over ham until glaze is crispy and caramelized (2–5 minutes).

Osso Bucco Milanese

Braise

• sofritto: ½ onion, 1 carrot, 1 celery stick, diced
• ½ glass white wine or vermouth
• 1 tablespoon tomato paste
• ½ can (14 oz.) peeled san marzano tomatoes (crushed)
• 4 cups beef broth
• ½–1 tablespoon flour
• 3 tablespoons butter
• extra virgin olive oil
• parsley
• one lemon
• garlic
• polenta
• salt, pepper
• Make 4–5 small incisions around the outside of each piece of meat.
• In a dutch oven, heat butter and olive oil.
• Add sofritto and cook (~10 minutes).
• Lightly coat meat in flour on all sides.
• Add meat and wine and cook for 5–7 minutes.
• Remove meat and evaporate wine.
• Add tomato paste and tomatoes.
• Return meat to potand salt on both sides.
• Add broth until everything is covered by 1½" liquid.
• Simmer covered for 90 minutes, stirring occasionally.
• Remove lid and reduce liquid for 30 minutes.

Polenta

• 1 part cornmeal : 5 parts water
• Mix while still cold; you can do this as early as the day before.
• Whisk out lumps.
• Add butter, olive oil, and salt to taste.
• Add grated parmigiano reggiano or pecorino romano for a creamy, cheesy polenta.

Gremolada

• 3–4 tablespoons extra virgin olive oil
• skin of lemon (finely chopped or zested)
• parsley (finely chopped)
• garlic (finely chopped)
• Mix using mortar and pestle.

Peposo

• 6 bone-in beef short ribs (8–10 oz. each)
• 1 tablespoon kosher salt to coat the beef
• 8 cloves garlic, peeled and crushed
• 1 tablespoon tomato paste
• 2 tablespoons black peppercorns, freshly crushed
• 1 tablespoon freshly ground black pepper
• 3–4 sage leaves
• 3–4 small sprigs rosemary
• 2 cups red wine (Chianti or Sangiovese)
• 2 bay leaves
• Salt to taste, to adjust sauce.
• Simmer on low, covered, about 3½ hours, or until fork tender, turning occasionally.
• Serve on polenta or rice.

Poulet Au Vinaigre

Sear and Sautee

• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 6 large bone-in, skin-on chicken thighs
• 1 tablespoon vegetable oil
• ½ cup diced shallots
• 3 cloves garlic, sliced
• 1 tablespoon tomato paste

Braise

• ½ cup wine vinegar
• 1 cup dry white wine
• 1 cup chicken broth
• bake 45 minutes at 325 F

Pan Sauce

• Remove chicken and reduce sauce.
• ¼ cup heavy cream
• 1 tablespoon cold unsalted butter
• 1 tablespoon minced fresh tarragon

Salt and Pepper Spare Ribs

Rub

• 4 teaspoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• ½ teaspoon garlic powder

Barbecue Sauce

• 240 ml ketchup
• 60 ml distilled white vinegar
• 40 ml dark molasses
• 40 g brown sugar
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground coriander
• ⅛ teaspoon ground cumin

Ribs

• 1 rack St. Louis-style pork spare ribs
• 2 tablespoons white vinegar
• 2 teaspoons Dijon mustard

Preparation (4–24 hours ahead)

• Prepare sauce and refrigerate.
• Mix rub.
• Combine vinegar and Dijon mustard.
• Place ribs on a foil-lined baking sheet, meat side is down.
• Make a few shallow slashes every 2–3 through the membrane.
• Poke 3 or 4 holes ¼" deep between each rib bone.
• Brush half the mustard-vinegar mixture on, and sprinkle with about 40% of the spice rub.
• Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub.
• Refrigerate the ribs uncovered.

Process

• Remove ribs from refrigerator.
• Preheat the oven to 300° F (150° C).
• Cook in the center rack for 90 minutes.
• Remove from the oven and baste with pan drippings.
• Rotate and cook another 90 minutes (until tender, and knife slides easily).
• Remove from the oven, baste again, and let rest 15 minutes before serving.

Shepherd's Pie

Filling

• ½ tablespoon butter
• ½ tablespoon olive oil
• ½ diced onion
• 1 pound (450 g) lean ground lamb
• 48 g flour
• salt and pepper to taste
• ½ teaspoon paprika
• pinch of cinnamon
• 2 teaspoons minced fresh rosemary
• 3 cloves minced garlic
• 1 tablespoon ketchup
• 300 ml chicken stock
• 85 g frozen peas
• 85 g diced carrots

Topping

• 550 g yukon gold potatoes
• 1 tablespoon butter
• salt and pepper to taste
• pinch of cayenne
• 60 g Irish cheddar
• 1 egg yolk beaten with 2 tablespoons milk

Bake

• Bake at 375° F for 25–30 minutes or until crust is golden-brown.
• Rest 15 minutes before serving.

Shoyu Chicken

Sauce

• 1 cup water
• 1 shallot, diced
• 3" ginger root, diced
• 6 garlic cloves, smashed
• ¾ cup shoyu
• ½ cup brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons mirin
• 2 tablespoons honey
• refrigerate for up to 3 days ahead

Braise

• 4–6 bone in, skin on chicken thighs
• Braise 20 minutes, flip, braise another 20 minutes.
• Broil 1–2 minutes for crispy skin (optional, watch closely).
• Reduce sauce, and thicken with 1 tablespoon corn starch slurry (1 part corn starch : 1 part water).
• Serve on white rice with diced green onions and toasted sesame seeds.

Tamagoyaki

• 3 eggs
• 1 teaspoon mirin
• 1 teaspoon soy sauce (or dashi)
• 2 teaspoon sugar
• 2 pinches salt

Tempura

Shrimp

• Peel and devein shrimp.
• Make 4–5 slices across belly, then gently break the spine so they lay flat.
• Pat dry and lightly cover with rice flour.

Batter

• 2 cups cold, carbonated water
• 1 egg (beat in gently)
• 1 cup flour (preferably cake flour, do not overmix)
• Dredge anything wet (like shrimp) in rice flour before batter.
• Fry in 350° F neutral oil.
• Drizzle additional batter on for more crispy.

Sauce

• 2 parts dashi
• 1 part mirin
• 1 part shoyu

Sauce (alternative)

• 1 cup dashi
• 1 tablespoon shoyu
• 1 tablespoon sake
• 1½ teaspoon sugar
• 1 teaspoon salt

Self-Rising Flour

• 120 g all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt

Flour Alternative

• 1:1 flour and corn starch
• pinch of hondashi

Apple Crisp

Topping

• 2 cups old-fashioned rolled oats
• ½ cup (70 g) all-purpose flour
• ⅓ cup (75 g) granulated sugar
• ⅓ cup (75 g) demerara sugar
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 12 tablespoons unsalted butter, cut into ½" pieces
• Work butter into mixture until uniformly combined
• Refrigerate until assembly

Filling

• ½ cup (112 g) granulated sugar
• 4 tablespoons unsalted butter
• Caramelize sugar in skillet.
• Remove from heat, add butter and emulsify into sugar.
• 3 lbs. (1,300 g) apples (6–7 medium apples) peeled, cut into wedges
• 2 teaspoons vanilla extract
• 2 tablespoons (or a generous splash) of heavy cream
• Cook on medium heat until apples soften and start to turn translucent and juices reduce.
• Add 1 tablespoon cornstarch slurry (1 part cornstarch : 1 part water) if needed.

Bake

• Bake on center rack at 350° F for 45 minutes.
• Let cool, but not completely.
• Serve warm with a scoop of vanilla ice cream.

Burnt Basque Cheesecake

• 1 tablespoon soft unsalted butter, or as needed to grease parchment paper
• 16 oz. (450 g) cream cheese, softened to room temperature
• 8 oz. (225 g) goat cheese
• 1 cup manchego cheese, grated
• 1 cup (225 g) white sugar
• 3 tablespoons all-purpose flour
• ½–1 teaspoon fine salt
• ½ teaspoon vanilla extract
• 4–5 large eggs, at room temperature (+1 more egg yolk)
• 1¼ cups heavy cream
• Pour batter into 9" springform cake pan.
• Bake 40–50 minutes at 425–475° F.

Chocolate Chip Cookies

• 2½ cups (300 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup. shortening (don't use butter, it's just not the same)
• ¾ cup (160 g) brown sugar (packed)
• ¾ cup (150 g) sugar
• 2 eggs
• 1 teaspoon vanilla
• 1½ cups chocolate chips
• 1½ cups chopped walnuts (optional)
• Combine dry ingredients in a medium bowl.
• In a large bowl, cream sugars and shortening together until fluffy.
• Add eggs and vanilla.
• Stir in flour mixture and then add the chocolate chips and walnuts.
• Drop spoonfuls onto a cookie sheet (or roll out a 1" sphere by hand).
• Bake at 350° F for 12–15 minutes (be watchful, I don't know your oven).
• Remove from oven and let cool before serving.

Cinnamon Rolls

Dough

• 120 g (1 cup) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon instant yeast
• ½ teaspoon table salt
• 76 g (⅓ cup) milk (warm)
• 28 g (2 tablespoons) unsalted butter (room temperature)
• ½ teaspoon vanilla extract
• Combine with pastry cutter or bench knife, then knead until smooth, let rise 45–60 minutes.

Filling

• 40 g (3 tablespoons) light brown sugar or dark brown sugar, packed
• 2 teaspoons all-purpose flour
• ½ teaspoon Vietnamese cinnamon (or ¾ teaspoon ceylon)
• pinch table salt
• 1–2 tablespoons milk
• Roll out dough into 4x10" rectangle.
• Brush with milk and apply filling, then divide into two strips and roll them up.
• Let finished rolls rise another 45–60 minutes, or refrigerate covered overnight, and remove 30 minutes prior to baking.
• Bake 15 minutes at 375° F. May take longer if refrigerated. Internal temperature should read 190° F.

Icing

• 57 g (½ cup) confectioners' sugar (sift out lumps)
• 2–3 teaspoons milk

Crème Brûlée

• 144 ml heavy cream, scalded, with vanilla (lavender optional)
• Scald cream and vanilla, then let cool and infuse for 15 minutes.
• 5–6 egg yolks
• 115 g sugar
• ⅛ teaspoon salt
• Add cooled cream to custard and pour into 6 oz. ramekins.
• Place ramekins in boiling water bath.
• Bake 30–40 minutes at 325° F (until set, but still wobbly).
• Remove and cool until safe to retrieve from water bath, then chill for several hours.
• Top evenly with 1½ teaspoons sugar (use a brush) and gently torch it (keep flame moving).

Crustless Brownie Pie

• 224 g sugar (1 cup)
• 70 g all-purpose flour (½ cup)
• 28 g cocoa (¼ cup)
• 224 g butter softened (½ cup)
• 2 eggs
• 1 teaspoon vanilla extract
• pinch of salt
• Combine all ingredients.
• Spread batter evenly in a buttered 9" glass pie plate.
• Bake at 325° F for 40–45 minutes or until wooden pick inserted in center comes out clean.

Dutch Baby

• 3 large room temperature eggs
• ⅔ cup room temperature milk
• ½ cup flour (firmly packed)
• ¼ teaspoon vanilla extract
• ¼ tablespoon salt
• 3 tablespoons clarified butter
• nutmeg, cinnamon (optional)
• Pour batter into 10" cast iron skillet.
• Bake 20–25 minutes at 425° F.
• Garnish with melted butter, fresh lemon juice, powdered sugar, and fresh berries.

Oatmeal Cookies

• 1 cup shortening
• 1 cup (213 g) brown sugar
• 1 cup (198 g) white sugar
• 2 large eggs, well beaten
• 1 tablespoon vanilla extract
• 1½ cups (180 g) all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 tablespoon water
• 1 cup raisins, optional
• ¾ cup chopped walnuts (or ½ cup if adding raisins)
• 3 cups old-fashioned rolled oats
• Preheat the oven to 350° F
• Beat together the shortening, brown sugar, and white sugar. Add the eggs and vanilla extract, and beat well.
• Whisk together the flour, salt, baking soda, and cinnamon.
• Add to sugar and egg mixture and mix well.
• Add water.
• Add raisins (if using) and nuts.
• Add oats.
• Spoon out by heaping tablespoonfuls on to greased cookie sheets.
• Bake at 350° F for 10 minutes.
• Set aside on a wire rack to cool.

Pancakes

Dry

• 420 g all-purpose flour
• 56 g granulated sugar
• 1 tablespoon baking powder
• 1½ teaspoon salt
• 1½ teaspoon baking soda

Wet

• 2¼ cups milk
• ¼ cup vegetable oil
• 1 tablespoon vanilla extract
• ¼ cup apple cider vinegar
• 3 eggs

Process

• Mix dry and wet ingredients. do not overmix.
• Cook on salted, whipped butter.
• Wait until bubbles on top are popping to flip.
• Serve with salted, whipped butter and maple syrup.

Pound Cake

Blend Wet Ingredients

• 392 g granulated sugar (1¾ cup)
• 1 cup Crisco
• 1 teaspoon Vanilla extract
• 5 large eggs (or 6 if smaller), beat in one at a time
• Easy work with a hand-held electric mixer.

Combine Dry Ingredients

• ½ teaspoon salt
• 280 g (2 cups) flour
• Use spatula at rim, don't overwork the batter.

Assemble

• Lightly grease a center-hole cake pan with 1 teaspoon Crisco (or butter) and flour, or line the inside with parchment paper.
• Pour batter into in.

Bake

• Bake 50 minutes at 325° F (55 min if oven not preheated, less time in convection oven).
• Cool in pan for at least 10 minutes before turning cake out. Best when eaten warm, but this cake will last a week on your counter if kept covered or wrapped.

Icing (optional)

• You can add frosting on top of the cake after it cools by mixing a tablespoon or so of milk with what will feel like more powdered sugar than you could have possibly imagined. Add it a little bit at a time, whisking until it dissolves before adding any more. You want frosting thick enough that it won't be completely runny when you drizzle it onto the cake with a spoon.
• If you like lemon flavor, add the zest 1 lemon into the batter, and squeeze the juice out into a small bowl instead of milk to make the icing. Meyer lemons are especially good for this.

Pumpkin Pie

• 1 can (15 oz.) pureed pumpkin
• 1½ cups (1 can or 12 fl. oz.) evaporated milk
• ¾ cup (150 g) granulated sugar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 unbaked 9" (4 cup volume) deep-dish pie shell
• Mix dry ingredients in small bowl.
• Beat eggs in large bowl.
• Stir in pumpkin and dry ingredients mixture.
• Gradually stir in milk.
• Pour into pie shell.
• Bake in preheated 425 degrees oven for 15 minutes.
• Reduce temperature to 350° F, and bake for 30–40 minutes or until knife inserted near center comes out clean (when just the middle 2–3" section is just a bit wiggly, remove the pie from the oven, it will finish baking as it cools).
• Cool on wire rack for 2 hours.
• Serve immediately (preferably with whipped cream or a scoop of vanilla ice cream) or refrigerate.

Skillet Cookie

• 12 tablespoons unsalted butter
• ¾ cup packed (149 g) dark brown sugar
• ½ cup (99 g) granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 large egg plus 1 large yolk
• 1¾ cups (248 g) all-purpose flour
• ½ teaspoon baking soda
• 1 cup (170 g) semisweet chocolate chips
• Melt 9 tablespoons butter in 12" cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
• Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
• Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
• Wipe skillet clean with paper towels.
• Transfer dough to now-empty skillet and press into even layer with spatula.
• Bake 20 minutes at 375° F (upper-middle position, rotate skillet halfway through).
• Transfer skillet to wire rack and let cookie cool for 30 minutes before serving.

Butternut Squash Soup

• 2 teaspoon olive oil
• 2 teaspoons butter
• 1 medium yellow onion (diced)
• 1 celery rib (diced)
• 3 skinny carrots (minced)
• 1 medium-sized butternut squash (peeled and cubed)
• Alternatively, halve, deseed, and roast squash.
• 1 large green apple (cubed)
• 4 cups poultry stock
• 2 bay leaves
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon cayenne
• 2 oz. Calvados
• 1 cup heavy cream
• 3 cups smoked pork
• salt and pepper to taste
• slivered almonds
• bleu cheese crumbles
• Sautee salted aromatic vegetables in olive oil and butter until soft and translucent.
• Add squash and apple, and sautee for another 2 minutes.
• Add poultry stock (supplement enough water to cover the ingredients).
• Add bay leaves and spices.
• Bring to boil, cover and simmer on low heat for 20–30 mins (until squash is soft).
• Remove bay leaves.
• Add Calvados and heavy cream.
• Puree.
• Adjust for salt and pepper.
• Add smoked pork and allow to heat through.
• Top with baked slivered almonds and bleu cheese crumbles.

Eggplant Parmesean

• 3 small eggplants
• 1 can (28 oz.) whole peeled san marzano tomatos, crushed
• mozzarella cheese (full fat, low moisture)
• Brown eggplant in extra virgin olive oil.
• In a 10" skillet or smaller, Layer eggplant, tomato, cheese, basil—make at least three layers.
• Bake 30 minutes at 375° F.
• Remove from oven and rest 5–10 minutes.
• Garnish with parmigiano reggiano, fresh basil, and extra virgin olive oil and serve.

Sweet Potato Curry

Spice Mix

• 1½ teaspoon curry powder (hot if you prefer)
• 1½ teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon thyme (fresh or dried, your choice)
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• ½ teaspoon cinnamon
• 1 pinch chilli powder (hot if you prefer)
• 1 pinch cardamom seeds, crushed (optional)
• 1 pinch fenugreek leaves, crushed (optional)
• 6 cloves, crushed (optional)
• Combine all spices and set aside.

Prepare

• 3 medium-sized sweet potatoes, cubed
• 1 red bell pepper, diced and de-seeded
• 1 medium-sized onion (or 2–3 shallots), diced
• 1 tablespoon of tomato paste
• 115 g dried red lentils, rinsed
• 2 tablespoons coconut oil (or vegetable oil)
• 2 tablespoons honey (optional)
• 7 oz. coconut milk
• Chop vegetables and set aside.
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, crushed
• Combine ginger and garlic and set aside.

Process

• In a large pot, heat oil on a medium-low heat.
• Add onions and sautee until translucent (3–5 minutes).
• Add all spices and stir for 1 minute.
• Add bell peppers and stir for 1 minute.
• Add garlic and ginger and stir for 1 minute.
• If the curry is drying, add a 1 teaspoon of oil or water.
• Add tomato paste and stir for 1 minute.
• Add sweet potatoes and and stir for 1 minute.
• Add lentils and stir for 1 minute.
• Add coconut milk (and honey, if using), and turn heat up to medium.
• Ensure all the contents in the pot are covered in liquid, adding water or additional coconut milk.
• Cover with a lid, check and stir every few minutes.
• Continue cooking until potatoes are tender (usually around 15–20 minutes from this point).
• Add salt to taste.
• Serve atop a bowl of long grain rice.

Glögg (Mulled Wine)

• 1 bottle (750 ml) red wine
• 12 oz. (360 ml) ruby port
• 6 oz. (180 ml) cognac
• ½ cup (110 g) demerara sugar
• ¼ cup raisins
• 4 whole green cardamom pods
• 8 whole cloves
• 2 cinnamon sticks
• rind of half an orange (4 swaths)
• Bring to bare simmer on stovetop, then reduce heat and steep for 10–15 minutes.

Horchata

Prepare

• 1 cup uncooked, long-grain white rice
• 1 cinnamon stick (Mexican)
• 4 cups hot water
• Add rice, 2 cups of hot water, and 2 Mexican cinnamon sticks to blender.
• Blend until the rice and cinnamon sticks are roughly ground.
• Add the remaining 2 cups water and blend again.
• Pour contents into a pitcher or container with a fitted lid and refrigerate overnight.

Finish

• 1½ cup milk (or almond milk)
• 1 teaspoons vanilla extract
• ½ teaspoon ground cinnamon (Vietnamese)
• ⅓ cups granulated sugar
• Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard unstrained material.
• Stir in milk, vanilla, cinnamon, and sugar. Chill until ready to serve. Stir well before serving over ice.

Baking Mix

• 750 g all-purpose flour
• 36 g baking powder
• 18 g salt
• 205 g vegetable shortening

Intructions

• Add the flour, baking powder and salt to the bowl of a food processor.
• Pulse ingredients for about 15 seconds.
• Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
• Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

Pernod Dressing

• 2 tablespoons fresh lemon or lime juice
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 1 tablespoon Pernod
• black pepper to taste

Za'atar

• 2 tablespoons dried thyme (ground)
• 1½ tablespoons marjoram (or oregano)
• 1 tablespoon sumac
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground cumin
• 1 tablespoon black pepper
• ¼ teaspoon cayenne pepper