Italian Meringue Buttercream

Ingredients

• 8 oz. egg whites
• Water as needed
• 16 oz. granulated sugar
• 1 lb. 8 oz. unsalted butter, 65-70F
• 1/8 oz. vanilla extract

Directions

1. Place the whites in a clean mixer with a whip attachment. Set aside.
2. Place the sugar and enough water to cover the sugar in a clean pot. Stir slightly.
3. On high heat, boil the sugar. Wash the sides of the pot down with a clean pastry brush dipped in water as needed to remove any sugar crystals. Cook the sugar to 238F.
4. Once the sugar reaches 238F, begin to whip the whites on high speed.
5. When the sugar reaches 240F (soft ball stage), pour a thin, steady stream into the whites on medium-low speed. Be careful not to hit the whip with the sugar.
6. Continue mixing on high speed until stiff peaks occur. Bowl should be just warm to the touch.
7. Reduce the mixer speed to low and add the soft butter in while mixing. It will look lumpy at first, but raise the speed to medium and then high to encourage emulsion, scraping down the sides of the bowl as needed. If the bowl is too cold, warm slightly over a bain marie. If bowl is too warm, spread icing on sheet pan and refrigerate about 5 minutes, then return to bowl and continue whipping.
8. Once the buttercream is smooth, creamy, and ivory-white, add the vanilla and mix again on high speed until fully-combined.
9. Use immediately or chill.
10. Reconstituting: Warm the butter cream to 65-70F and paddle on medium-high speed until desired texture is reached.

Cream Pies (4 ways)

Ingredients

• 1 blind-baked pie shell
• 1 formula Pastry Cream

Banana Cream Pie:

1. Slice half a banana, mash other half. Soak sliced bananas in rum.
2. Add mashed banana with butter and substitute the vanilla with rum
3. Add half the pastry cream to pie shell. Layer the sliced bananas and top with remaining cream. Top with chantilly cream and extra banana slices

Chocolate Cream Pie:

1. Add 4 oz. finely chopped dark chocolate with the butter and vanilla. Pour into pie shell. Top with chantilly cream and shaved chocolate.

Coconut Cream Pie:

1. Toast 2 oz. sweetened shaved coconut. Substitute vanilla with rum and add 2 oz. sweetened shaved coconut with butter. Layer half the pastry cream in the pie shell, add a third of the toasted coconut, top with remaining pastry cream and another 1/3 of the toasted coconut. Top with chantilly cream and remaining toasted coconut

• 1/2 formula Chantilly Cream

Sour Cream Crumble Apple Pie

Ingredients

Filling

• 4 lb. peeled sliced apples
• 1 lb. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 oz. vanilla extract
• 2 oz. bread flour
• 4 oz. unsalted butter, 1/4" cubes
• 1/4 oz. salt

Sour Cream Topping

• 2 pt. sour cream
• 4 oz. granulated sugar
• 2 eggs
• 1/2 oz. vanilla extract

Crumb Topping

• 2 lbs. cake flour
• 1 lb. sugar
• 1 tsp. cinnamon
• 1 lb. softened unsalted butter
• 1/2 oz. salt.

Directions.

1. Prepare 4 unbaked pie shells.
2. Toss together filling ingredients. Fill pie shells.
3. Blend together sour cream topping ingredients and pour over pie shells.
4. Rub together crumb topping ingredients and sprinkle over evenly pies.
5. Bake pies 400F for approximately 1 hour, or until crust is golden and apples are tender.

Cherry or Blueberry Pie Filling

Ingredients

• 10 # frozen cherries/blueberries
• 3 # 8 oz. juice from cherries/blueberries
• 3 # granulated sugar
• 1 oz. lemon juice
• 5 grams salt
• 1 # 4 oz. apple juice
• 7 oz. cornstarch

Directions

1. Thaw and drain the fruit. Use a china cap to remove juice.
2. Combine the berry juice, sugar, lemon juice, and salt in large pot. Boil the juice mixture.
3. Create a slurry with the apple juice and cornstarch.
4. Temper the slurry into the boiling mixture. Return to boil for 1 minute. Add the drained fruit and stir with wooden spoon. Boil 1 minute.
5. Chill at room temperature before storing.
6. For pies, fill the shell 3/4 full.
7. Bake in a 400F oven for 50-60 minutes, or until crust is golden brown and filling is boiling.

Yield: 10 pies

Pumpkin Pie Filling

Ingredients

• 1250 grams eggs
• 300 grams egg yolks
• 4800 grams pumpkin puree
• 1800 grams granulated sugar
• 30 grams salt
• 5 grams ground nutmeg
• 5 grams ground cloves
• 20 grams ground cinnamon
• 10 grams ground ginger
• 3600 grams evaporated milk

Directions

1. Combine the eggs and pumpkin. Add the sugar, then the salt and spices, and last the evaporated milk.
2. Rest for 15 minutes before baking.
3. Fill par-baked shells halfway and finish filling at the oven. Bake in 325F oven for approximately 40-50 minutes, or until filling domes in center.

Yield: 10 pies

Pecan Pie Filling

Ingredients

• 5.325 # granulated sugar
• 4.5 # dark corn syrup
• 3 # melted unsalted butter
• 4.5 # eggs
• 6 oz. vanilla extract
• 5 # pecans (8 oz. per pie)

Directions

1. Combine the sugar, dark corn syrup, and butter in a pot. Stir. Bring to a boil while stirring and boil 1 minute.
2. Cool enough so that you won't cook the eggs when adding. Add the eggs and vanilla and combine.
3. Scale the pecan pieces into the par-baked pie shell
4. Pour the filling over the nuts, and fill to the bottom rim of the pie shell.
5. Bake in a 325F oven for approximately 40 minutes, or until the center of the pie begins to dome, is firm to the touch, and is golden brown.
6. Pie shine and bake an extra 5 minutes (optional).

Yield: 10 pies

Apple Pie Filling

Ingredients

• 15 # apples, peeled and cored
• 3 # 2 oz. granulated sugar
• 15 oz. cornstarch
• 10 oz. melted unsalted butter
• 5 oz. lemon juice
• 25 grams ground cinnamon
• 2.5 tsp. salt

Directions

1. DO NOT mix filling until ready to fill and bake pies.
2. Toss together all dry ingredients. Add apples and lemon juice and combine.
3. Egg wash the rim of the pie and place the top crust.
4. Finish the top with crimp, egg wash, vent, and sugar (optional).
5. Bake for approximately 55 minutes in a 400F oven until done.
6. Pie shine and bake an additional 5 minutes (optional).

Yield: 10 pies


Variation

• Peach pie: Replace apples with fresh peaches.

Biscuits

Ingredients

• 340 grams bread flour
• 170 grams pastry flour
• 7 grams salt
• 14 grams baking powder
• 56 grams granulated sugar
• 156 grams cold unsalted butter, cubed
• 100 grams eggs
• 255 grams buttermilk
• Egg wash
• Melted butter

Directions

1. Sift the dry ingredients. Add to a 5 qt. mixing bowl with a paddle. Mix on low to combine.
2. Add the butter on low speed until it is walnut sized pieces.
3. Mix together the buttermilk and the eggs. Add the egg mixture on low speed until just combined. Refrigerate until dough is somewhat firm.
4. On a floured bench, roll the dough 1/2-inch thick. Brush off the excess flour and give the dough a three-fold.
5.  Roll the dough to 1" thick, brush off excess flour. Cut into desired shape. Turn upside-down on parchment-lined baking sheet. Chill for 20 minutes.
6. Egg wash the tops of the biscuits and bake in a 400F oven for 15 minutes. The biscuit will be stable and be golden brown on the top. Brush with melted butter immediately out of oven.

Marzipan

Ingredients

• 6 lb. almond paste, cubed
• 3 lb. powdered sugar, sifted
• 2 lb. pouring fondant
• 1 lb. glucose
• 2 oz. Kirshwasser or Brandy
• 3 lb. powdered sugar, sifted

Directions

1. In a 20 qt. mixing bowl, place the almond and the first powdered sugar. With a paddle, mix on low speed to combine.
2. Add the fondant, glucose, and alcohol. Mix on low speed to combine. 
3. Add remaining powdered sugar on low speed to combine Do not over mix.
4. Finish by kneading by hand on the bench.
5. Roll out to a log shape. Cut 3-4"-long pieces. Wrap in plastic wrap.
6. Store in a Ziploc bag in the cooler.

Yield: 15 lb.

Low yield (2 1/2 lb.):

• 1 lb. almond paste, cubed
• 1/2 lb. powdered sugar, sifted
• 151 grams pouring fondant
• 76 grams glucose
• 9 grams Kirshwasser or Brandy
• 1/2 lb. powdered sugar, sifted

Pie Crust (3-2-1 Dough)

Ingredients

• 1 lb. 8 oz pastry flour
• 1/2 oz. salt
• 1 lb. COLD butter
• 8 oz. COLD water

Directions

1. Sift the flour and salt on a bench.
2. Cut the butter into the flour using a chef knife.
   a.(**MEALY=pea-sized pieces of fat, FLAKY=walnut-sized pieces of fat**)
3. Transfer the mixture to a bowl. Add the cold water all at once. Mix until just combined.
4. Compact the dough into a large square. Cut in half, layer and compact again. Repeat once more.
5. Divide the dough into four 11-oz. pucks. Wrap and chill.
6. Roll the dough on a floured bench. Brush off flour, line tins.
7. Finish as directed.

Charlotte Russe (Bavarian Cream Cake)

Ingredients

• Ladyfingers
• Ladyfinger sponge (remaining ladyfinger batter spread on a sheet pan and baked)
• 3 oz. simple syrup + 4 grams vanilla extract
• Bavarian Cream
• Creme Chantilly
• Chocolate shavings

Directions

1. Indent ladyfinger sponge with 8-inch cake ring and cut a circle 1/4-inch inwards. (Cake base should be 7 1/2-inches in diameter.) 
2. Center sponge in the middle of the cake ring.
3. Cut the ladyfingers to 2 1/2 inches long use a ruler and a pizza roller.
4. Line ladyfingers (straight edge down, tops facing outward) along the edge of the cake ring. The ladyfingers should be SNUG.
5. Brush the bottom sponge (NOT the outside ladyfingers) with some vanilla simple syrup.
6. Ladle Bavarian Cream halfway up the cake. Soak extra lady fingers in syrup and put upside down on top of the cream, spaced out.
7. Ladle remaining cream and even out.
8. Refrigerate for at least 24 hours to set gelatin.
9. Garnish with chantilly cream and chocolate shavings.

Bavarian Cream

Ingredients

• 5 sheets gelatin
• 1 vanilla bean
• 300 grams milk
• 65 grams granulated sugar
• 55 grams egg yolk
• 350 grams whipping cream, cold

Directions

1. Separate gelatin sheets from each other. Soak in ice water for 5-10 minutes.
2. Scrape the vanilla pod of the seeds. Set aside.
3. In a small pot, add the milk and half the sugar with the vanilla seeds and pod. Bring to a boil.
4. Stir remaining sugar and egg yolks. Stir in hot milk. Remove vanilla pod.
5. Put mixture back in pot and cook to nappe (coats the back of a spoon). Add to the hydrated (and gently-squeezed-out) gelatin sheets and stir until gelatin has dissolved. 
6. Strain mixture through a chinois or fine sieve and cool while stirring constantly to 33 degrees Celsius.
7. Whisk the cream until thickened (just before soft peaks form). Add half the vanilla sauce and fold over with whisk. Fold in the remainder with a rubber spatula until fully combined.
8. Use in Charlotte Russe or other recipe (immediately before gelatin sets).

Creme Anglaise (Vanilla Sauce)

Ingredients

• 12 oz. milk
• 4 oz. heavy cream
• 6 oz. granulated sugar
• 5 egg yolks
• 1 vanilla bean

Directions

1. Combine the milk, cream, half the sugar, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a boil. Remove the vanilla pod.
2. Combine the yolks and the remaining sugar. Temper the hot milk into the yolks, whisking to prevent the yolks from cooking.
3. Return the custard base to the heat. Stir and cook to nappe (coats the back of a spoon).
4. Immediately strain through a chinois or fine-sieve over an ice water bath. Stir the mixture constantly until custard has cooled.

Icebox Sugar Cookies

Ingredients

• 9 oz. unsalted butter, room temperature (65-70F)
• 12 oz. granulated sugar
• 2 oz. eggs, room temperature (65-70F)
• 1/2 oz. honey
• 11 oz. cake flour, sifted
• 4 oz. bread flour
• 3 1/2 grams salt
• 2 grams baking soda
• 3 grams vanilla extract

Directions

1. In a large mixing bowl, place the butter and sugar. Cream the mixture on low speed until properly aerated.
2. Add the eggs (25% at a time), scraping after each addition.
3. Sift the dry ingredients together, and add all at once to the butter mixture. Mix on low speed until just combined.
4. Form cookie logs (1-inch in diameter). Chill or freeze until firm (freeze up to 1 month).
5. Brush the log in egg white and roll in cinnamon-sugar. 
6. Slice cookies 1/4" thick, place on parchment-lined baking sheet.
7. Bake in a 350F oven for 10-12 minutes, rotating halfway. Edges will just begin to color. Do not over bake.

Yield: 2 dozen

Streusel Topping

Ingredients

• 250 grams light brown sugar
• 85 grams chopped walnuts (optional)
• 85 grams chocolate chips (optional)
• 6 grams ground vinnamon
• 4 grams cocoa powder

Directions

1. Mix all ingredients together.

Roulade

Ingredients

• 200 grams egg yolks, room temperature (65-70F)
• 100 grams granulated sugar
• Zest of 1 lemon OR 1 orange
• 300 grams egg whites
• 60 grams granulated sugar
• 2 grams salt
• 160 grams pastry flour, sifted

Directions

1. In a large mixing bowl, whip the yolks and first sugar to sabayon (ribbon stage). Set aside.
2. In another large mixing bowl, begin to whip the whites until foamy. Gradually add second sugar to the whites and whip to soft peaks. Transfer to the bowl with the egg yolks.
3. Sift in the dry ingredients while folding the mixture together.
4. Immediately spread onto a parchment-lined, flat sheet pan. 
5. Immediately bake the roulade in a 400F oven for 6-8 minutes, or until you can touch the cake and it springs back. Do NOT over bake.
6. Immediately flip the hot roulade onto another sheet of parchment generously sprinkled with granulated sugar to prevent sticking. Trim the long edges of the roulade with a pizza roller. Spread jam or other desired filling onto the roulade. Pinch one long end of the roulade and roll, peeling away the parchment as you go. Wrap the whole roulade in the parchment (seam side down) and let cool.
7. Slice and serve.

Variations:

• Chocolate: Replace 2 oz. flour with cocoa powder.

Pound Cake

Ingredients

• 470 grams unsalted butter, softened (70-80F)
• 600 grams granulated sugar
• 454 grams eggs, slightly warm (80-90F)
• 14 grams vanilla extract
• 8 grams salt
• 570 grams cake flour, sifted
• 4 grams baking powder
• 130 grams sour cream

Directions

1. Grease three 7x5-inch loaf pans well and line with paper liners, if desired.
2. In a large mixing bowl, cream the butter and sugar together until properly aerated.
3. Add the eggs (25% at a time), scraping after each addition. Gently warm over a water bath and continue to mix until mixture is emulsified (homogeneous).
4. Sift the dry ingredients together. Add the dry ingredients to the butter mixture all at once. Fold in by hand until almost combined.
5. Add the sour cream and fold in until just combined. Do NOT over mix.
6. Deposit into the prepared loaf pans and bake in a 375F oven for 40-50 minutes, or until center is crowned and middle is firm to the touch.

Yield: 3 loaves

Variations

• Chocolate marble: Combine 28 grams cocoa powder, 14 grams powdered sugar, and 70 grams milk to make a paste. Add 500 grams of the batter. Marble the two batters together.
• Streusel: Prepare streusel topping. Place 350 grams of batter on the bottom of each pan, top with 50 grams streusel, top with 350 grams of batter and finish with 25 grams streusel.
• Fruit: Decrease vanilla extract to 7 grams. Add 1 Tbsp. lemon zest. Fold in 200 grams desired berries with the sour cream.

Eclairs

Ingredients

Pate a Choux:

• 4 oz. milk
• 4 oz. water
• 2 grams salt
• 4 oz. unsalted butter, cubed and softened
• 4 oz. bread flour
• 8 oz. eggs

• Pastry Cream
• Chocolate Fondant

Directions

1. Place the milk, water, butter, and salt in a medium pot. Bring to a boil over medium-high heat.
2. Off the heat, add the flour all at once. Stir with a wooden spoon until homogeneous.
3. Return to the heat and continue stirring until a film forms on the bottom of the pot.
4. Place the mixture in a large mixing bowl with a paddle. Mix on low speed for 30 seconds.
5. Add 25% of the eggs and mix to fully incorporate. Add the remaining eggs 10% at a time until you can lift the paddle and a V shape forms from the batter. Alternatively, you can pinch the mixture between your fingers. You'll know it's ready when it forms an hourglass when you move your forefinger and thumb apart). You may not need all the eggs.
6. Place in a pastry bag with an 806 tip. Pipe 3-inch oblongs on a parchment-lined baking sheet. Let sit for 15 minutes to form a "skin".
7. Bake in a 375F oven for 40-45 minutes, rotating halfway, or until fully golden-brown. The eclairs are done when you lightly touch the top and it does not give. Allow eclairs to cool completely. 
8. Use a small circle piping tip to poke two holes through the bottom of each eclair. Use the same piping tip to pipe the pastry cream in each eclair, filling through one hole and stopping when the custard begins to come out the other.
9. Dip the eclairs in the chocolate fondant, making sure the fondant is about 95-100F. Let any excess fondant drip and flip the eclair around so the chocolate doesn't drip down the sides. Let set and refrigerate until serving.

Yield 2 dozen 3" eclairs

Pastry Cream

Ingredients

• 16 oz. milk
• 4 oz. granulated sugar
• Pinch of salt
• 42 grams cornstarch
• 3 eggs
• 1/4 oz. vanilla extract
• 1 1/2 oz. butter

Directions

1. Place 90% of the milk and salt in a medium pot. Sprinkle half of the sugar over the milk. Do NOT stir.
2. Bring the milk to the boil. Do not stir.
3. Meanwhile, in a small mixing bowl, make a slurry by whisking the remaining milk, sugar, and cornstarch. Add the eggs and whisk to create a liasion.
4. Temper the boiling milk into the liasion, whisking to prevent the eggs from cooking. Pour the custard back into the pot and return to heat, whisking constantly.
5. When the starch just begins to thicken, remove the pot from the heat and whisk vigorously until no lumps remain. Return to heat and stir constantly while boiling for 1-2 minutes.
6. Remove from the heat and taste for starch. Continue boiling is starch is present.
7. Stir in the butter and vanilla extract and mix until homogeneous.
8. Pour the pastry cream onto a plastic-lined sheet pan. Place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
9. Let sit out at room temperature for 10-15 minutes to cool. Refrigerate.
10. Reconstitute: mix with a whisk or paddle before use.

Ladyfingers

Ingredients

• 13 egg yolks, room temperature (65-70F)
• 4 oz. granulated sugar
• 13 egg whites
• 9 oz. granulated sugar
• 12 oz. cake flour, sifted
• 6 grams vanilla extract

Directions

1. In a large mixing bowl, whip yolks, vanilla, and first sugar until sabayon (ribbon stage).
2. In another large mixing bowl, whip the whites on medium speed until foamy. Sprinkle the second sugar into the whipping whites. Whip the whites to stiff peak.
3. Temper the meringue into the yolks using the 1/3 2/3 method. 
4. Sift the cake flour into the egg mixture while folding.
5. Immediately place into 2 pastry bags with 804 tips/
6. Pipe onto prepared parchment sheets (about 3 inches long).
7. Lightly sift powdered sugar onto the ladyfingers.
8. Bake in a 375F oven for 12 minutes, or until it springs back and there is slight color on the edges.

Genoise (Sponge Cake)

Ingredients

• 9 eggs, room temperature (65-70F)
• 9 oz. granulated sugar
• 9 oz. cake flour, sifted
• 3 oz. oil
• 1/4 oz. vanilla extract

Directions

1. Prepare a hot water bath.
2. In a mixing bowl, combine the eggs and sugar. Place the mixing bowl over the water bath and stir constantly, heating the eggs to 120F.
3. Place the bowl on a mixer, high speed, and whip to maximum volume. Check that the foam has started to recede.
4. Reduce the mixer to medium-low speed for 15 minutes to stabilize.
5. Transfer to a large bowl and sift the flour in while folding. Continue until no flour is visible.
6. Add some of the foam with the oil and vanilla. Mix to emulsify.
7. Pour the oil mixture over the foam and fold together (~13 folds)
8. Immediately divide into 2 prepared pans (WELL-greased).
9. Bake in a 350F oven for 28 minutes, rotating halfway, or until you're able to touch the cake and it springs back.

Yield: two 8-inch pans.


Variations

• Chocolate: Replace 2.5 oz. flour with cocoa powder and add 1/2 teaspoon baking soda.

Creme Chantilly

Ingredients

• 1 quart cold heavy cream
• 1 oz. powdered sugar
• 1/4 oz vanilla extract

Directions

1. Chill the mixing bowl and whip attachment if needed.
2. Place the cold cream in the mixing bowl. Whip on high speed until tracks are visible.
3. Add the sugar to the whipping cream. Whip until the desired peak is achieved.
4. Keep cold until use, tighten the cream with a whisk if needed.

Creme Caramel

Ingredients

• 18 oz. granulated sugar
• 1.2 teaspoon fresh lemon juice
• 4.5 oz. water

• 1 qt. milk
• Pinch of salt
• 8 oz. granulated sugar
• 12 oz. eggs
• 4 oz. egg yolks
• 1/2 oz. vanilla extract

Directions.

1. Butter 15 4-ounce ramekins well and set aside.
2. Combine the first sugar, lemon juice, and water in a clean pot. 
3. Cook over high heat and stir until sugar dissolves. Wash down sides of pot with wet pastry brush. Once sugar is dissolved, DO NOT STIR. Lower the heat to medium and cook until sugar reaches desired color, swirling to distribute the caramel evenly.
4. When the sugar reaches desired color, shock the pot.
5. Immediately pour the caramel into the bottoms of the ramekins.
6. In a medium mixing bowl, whisk together the eggs, yolks, half the second sugar, and vanilla extract.
7. Heat the milk with the remaining second sugar.
8. Temper the hot mixture into the eggs. Strain through a chinois or fine sieve.
9. Place custard cups in a hotel pan and prepare for water bath.
10. Near the oven, deposit the mixture into cups with fondant funnel.
11. At the oven, pour hot tap water into hotel pan (2/3 way up cup).
12. Bake 300F for 35-40 minutes. Carefully remove and allow to cool in water bath for 20 minutes. 
13. Allow the custard to cool overnight and then turn out of ramekins.

Creme Brulee

Ingredients

• 30 oz. heavy cream
• 1 vanilla bean
• 7.5 oz. granulated sugar
• 9 egg yolks

Directions

1. Bring the cream and half the sugar to a boil. Set aside.
2. Whisk the yolks with the remaining sugar.
3. Temper the hot milk into the yolks. Do NOT aerate.
4. Strain the mixture through a chinois or fine sieve.
5. Place 12 ramekins in a roasting pan.
6. Near the oven, deposit custard into ramekins with a fondant funnel. Remove large bubbles with a blow torch, use a spoon for foam. Fill the roasting pan with boiling water until the water reaches halfway up the sides of the ramekins
7. Carefully place the custards into the oven, and bake at 275F for 12-15 minutes.
8. Let custards cool completely then refrigerate until needed.
9. Before serving, Place a little sugar (granulated or brown) on top of each custard and torch until golden brown and bubbly. Let cool and serve immediately.

Corn Muffins

Ingredients

• 88 grams eggs, room temperature (65-70F)
• 213 grams milk
• 128 grams oil
• 11 grams orange juice concentrate
• 198 grams granulated sugar
• 128 grams bread flour
• 128 grams pastry flour
• 106 grams cornmeal
• 7 grams salt
• 13 grams baking powder
• 200 grams whole corn, optional
• 100 grams shredded cheese, optional

Directions

1. Combine the eggs, milk, oil, and OJ concentrate in a mixing bowl with a paddle.
2. Sift the dry ingredients
3. Place the dry ingredients into the mixing bowl.
4. Mix on low to just combine.
5. Fold in inclusions. Do NOT over mix.
6. Deposit into prepared pans.
7. Bake at 375F until the center is done and edges have color, about 15 minutes.
8. Muffins may be brushed with honey butter immediately out of the oven.

Yield: 1 1/2 dozen

Chocolate Pouring Fondant

Ingredients

• 8 oz. pouring fondant
• 22 grams corn syrup
• 28 grams simple syrup
• 2 oz. dark chocolate, melted

Directions

1. Start a hot water bath.
2. Melt the chocolate. Do not let it exceed 120F. Turn off the water bath.
3. Place the corn syrup, simple syrup, and fondant into a small mixing bowl. Mix by pressing a rubber spatula down on the mixture and rotating the bowl. Do not incorporate any air.
4. Heat the fondant over the water bath. Do not exceed 100F.
5. Add the melted chocolate to the fondant mixture. Stir the mixture and bring back over the hot water bath and warm until just slightly warm, making sure NOT to exceed 100F.
6. Add additional simple syrup for thinner viscosity and additional corn syrup for extra shine.
7. Check the consistency.
8. Maintain a temperature of 95-100F and apply.

Chocolate Chip Cookies

Ingredients

• 15 oz. unsalted butter, softened (65-70F)
• 10 oz. granulated sugar
• 6.5 oz. light brown sugar
• 11 grams salt
• 8 grams vanilla extract
• 6 oz. eggs, room temperature (65-70F)
• 10 grams baking soda
• 21 oz. all-purpose flour
• 21 oz. chocolate chips

Directions

1. In a mixing bowl, place the butter and sugar. With a paddle, cream the mixture until properly aerated.
2. Add the eggs (25% at a time), scraping after each addition.
3. Sift the dry ingredients together. Add the dry ingredients all at once to the butter mixture. Mix on low speed until almost combined.
4. Add the chocolate chips and mix to incorporate.
5. Scoop the cookies and deposit onto parchment-lined sheet pans.
6. Bake at 325F for 15 minutes, rotating halfway. Cookies are done when edges are firm, but the center is soft and not completely done.

Yield: 2 dozen large cookies.

Variations

• Macadamia White Chocolate Chip Cookies: 1 oz. additional butter. Substitute 1 lb. white chocolate chips, and add 1 lb. lightly toasted and chopped macadamia nuts.

Blueberry Muffins

Ingredients

• 10 oz. granulated sugar
• 8 grams salt
• 4 oz. eggs, room temperature (65-70F)
• 6 oz. oil
• 12 oz. milk
• 10 oz. bread flour, sifted
• 8 oz. cake flour, sifted
• 25 grams baking powder
• 6 oz. blueberries, fresh or frozen
• 1/2 teaspoon lemon zest or 20 grams orange juice concentrate

Directions

1. In a mixing bowl, place the sugar, salt, eggs, oil, and milk. With a paddle, combine the ingredients.
2. Sift the dry ingredients together.
3. Dredge the blueberries in a small amount of the flour.
4. Add the dry ingredients to the mixer.
5. Mix on low speed until almost combined.
6. Add the berries and fold into the batter.
7. Scoop into prepared pans.
8. Apply toppings, if using.
9. Bake at 375F for about 18-20 minutes, or until the center is almost done.

Yield:1 1/2 dozen.


Variations

• Cranberries may be substituted for the blueberries (rough chop). Add 1 Tbsp. orange zest.

Angel Food Cake

Ingredients

• 363 grams egg whites
• 6 grams vanilla extract
• 182 grams granulated sugar
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 182 grams granulated sugar
• 136 grams cake flour

Directions

1. Combine egg whites and vanilla. Whip on medium speed until frothy.
2. Combine the first sugar, cream of tartar and salt. Add gradually to the egg whites and beat on medium speed until a soft/medium peak whip.
3. Sift second sugar and flour together. Carefully fold into the meringue.
4. Portion into an ungreased 10" pan. Use a spatula to cut through batter and remove air bubbles.
5. Bake at 375F for 40 minutes, or until done.
6. When done, Turn pan immediately over on a sheet pan. Allow to cool before depanning.

Self-Rising Pancakes

Ingredients

• 1 1/2 cups self-rising flour
• 2 Tablespoons sugar
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1 1/4 cups buttermilk
• 2 tablespoons vegetable oil or melted butter

Directions

1. Whisk together the flour, sugar, baking soda, and salt.
2. In a separate bowl, whisk together the egg, buttermilk, and oil or melted butter until foamy. Add to the flour mixture and mix until blended; leaving a few small lumps is OK.
3. Let the batter rest for about 5 minutes, while your griddle or frying pan heats up. Heat to medium high (375°F to 400°F), until a drop of water dribbled onto the surface bounces across it. Brush lightly with vegetable oil, or spray with non-stick baking spray.
4. For each pancake, drop 1/4 cup of batter onto the hot surface. Flip the pancakes over once bubbles have risen to the surface, and cook the second side until golden brown. Serve hot.

Variations:

• Apple Cider Pancakes: Add 1/4 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice with the dry ingredients. Substitute 1/4 cup of the buttermilk with 1/2 cup boiled apple cider.

Easier Apple Pie

Ingredients

• 1 recipe double pie crust
• 8 cups peeled, cored, sliced apples
• 2 tablespoons lemon juice
• 3/4 cup sugar
• 2 tablespoons unbleached all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 2 teaspoons vanilla extract, optional
• 2 tablespoons butter, diced in small pieces

Directions

1. Preheat the oven to 425°F.
2. Lightly grease a 9" pie pan that's at least 2" deep. This will make serving the pie easier after it's baked. Roll the bottom crust into the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.
3. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl.
4. In a small bowl, whisk together the sugar, flour,, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the vanilla, if you choose to use it.
5. Spoon the apple filling into the pan. Dot the top with the diced butter.
6. Roll out the remaining pastry. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired. Alternatively, you can weave a lattice.
7. For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar.
8. Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
9. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.
10. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.
11. Cool the pie completely before slicing. Cutting any fruit pie that's still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It's better to bake the pie in advance, cool it completely, then warm each slice as needed after it's been cut.
12. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.

Butter Spritz Cookies

Ingredients

• 340 grams softened unsalted butter (65F-70F)
• 142 grams powdered sugar, sifted
• 1 egg (50 grams)
• 1 egg yolk (20 grams)
• 20 grams vanilla extract
• 454 grams cake flour, sifted
• Baking jam, as needed

Directions

1. In a 5 quart mixing bowl, place the butter and powdered sugar.
2. With a paddle, cream very well on medium-high speed. It will have the consistency of a very light buttercream, will lighten in color, and with increase in volume. Scrape down intermittently.
3. Add the eggs and yolks 25% at a time on medium speed until emulsified, scraping after each addition. The dough should now have the consistency of a meringue buttercream. It should look glossy and creamy.
4. Stream in the vanilla and mix on low speed.
5. Add the cake flour all at once to the bowl. Mix on low speed until combined. Do NOT overmix.
6. Place the mixture in a piping bag with an 824 star tip.
7. Pipe 2-inch rosettes on a parchment-lined baking sheet. 
8. Using your finger, make a depression in the center of each cookie.
9. Pipe jam into the depression. Do not overfill.
10. Bake in a 350F oven for 12 minutes or a 325F convection for approximately 9 minutes. Check for doneness by sliding the cookie around on the sheet. If it's able to slide, it's ready

Yield: 4 dozen

Homemade Chorizo Chili

Ingredients

• 2 lb smoked chorizo sausage, sliced
• 1 large onion, finely minced
• 2 red bell peppers, diced
• 2 Tablespoons finely chopped garlic
• 1 Tablespoon paprika
• 1 Tablespoon ground cumin
• 1 Tablespoon dried oregano leaves
• 2 teaspoons kosher (coarse) salt
• 1/2 to 1 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon ground coriander
• 1 can (28 oz) diced tomatoes
• 1 cup chicken broth
• 2 cans (15 oz each) red kidney beans or black beans, undrained
• 1 oz unsweetened baking chocolate, chopped

Directions

1. Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add bell peppers, garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
2. Stir in diced tomatoes, broth, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.

Horchata

Ingredients

• 1 cup uncooked long-grain white rice
• 5 cups water
• 2 cinnamon sticks
• 1/2 cup evaporated milk
• 1/2 Tbsp. vanilla extract
• 2/3 cup white sugar

Directions

1. Pour the rice and water into the bowl of a blender; blend until the rice and cinnamon just begin to break up, about 1 minute. Let rice, cinnamon, and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice/cinnamon sticks. Stir the milk, vanilla, and sugar into the rice water. Chill and stir before serving over ice.

For a creamier horchata: Reduce the water to 4 cups and increase the evaporated milk to 1 1/2 cups (12 oz., or 1 can).

Sweetened Condensed Milk Substitute

Ingredients

• 1 1/2 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• You can also use 2 cups normal milk

Directions

1. Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Lower heat and let simmer for 20-35 minutes, or until thickened (time depends on if you use evaporated milk vs. normal milk, respectively). Make sure you stir constantly with a rubber spatula to prevent burning. Remove from the heat and allow to cool before using.

Peanut Butter Powerhouse

Ingredients

• 1/2 banana (you can freeze it if you like)
• 1/2 cup milk of choice
• 1/4 cup peanut butter
• 1 Tbsp. protein powder
• 1 1/2 Tbsp. turbinado sugar
• 1 teaspoon honey
• 1 cup ice

Directions

1. Put all the ingredients in a blender and blend until smooth. Serves 1.

Spam Musubi

Ingredients

• 1 can Spam (low sodium preferred)
• 1 cup Jasmine or Japanese Botan rice
• 1/4 cup rice wine vinegar 
• 1/4 cup soy sauce
• 1 Tablespoon minced garlic 
• 1 tsp. grated ginger
• 1/4 cup sugar
• 1 sheet seaweed or nori 

Directions 

1. Cook your rice according to package instructions.
2. While the rice is cooking, slice the spam into 6 equal-sized pieces.
3. Mix together the rice wine vinegar, soy sauce, garlic, ginger, and sugar in a small bowl. Put the Spam slices into the mixture, making sure each slice is well-coated, and marinate for about 30 minutes, or until the rice is finished cooking.
4. In a nonstick skillet, heat a little oil over medium-high heat. Brown the spam according to taste, at least 2 minutes on each side.
5. Add remaining marinade mixture to the pan and immediately turn the heat down to low. It boil and bubble like crazy and the sugar will naturally caramelize. Remove from heat.
6. Using a pair of scissors, cut the nori into strips. The width is your own personal preference You can use the pre-cut nori lines as your guide. 
7. If you can't find a sushi or musubi mold, try cutting off the ends of the spam can and use it as the mold. You can your hands to shape them too.
8. You'll need to position the mold in the center, near the end of the nori strip.  Scoop a bit of rice in your mold and press down firmly remove the mold and add a slice of cooked spam. Fold over the nori, put a tiny bit of water to "seal" it 
9. Serve immediately.
10. Wrap leftovers in plastic wrap and refrigerate. Pop them in the microwave for a few seconds to warm up and soften them as refrigeration tends to make rice harden.

Kimbap/Gimbap

Ingredients

• 5 sheets of roasted gim/nori (seaweed sheets)
• 4 cups cooked short-grain rice 
• 1/2 pound beef skirt steak (or tenderloin, or ground beef, or even Spam)
• 1 large carrot, cut into matchsticks 
• 5 strips of yellow pickled radish (use pre-cut danmuji or cut into 8 inch long strips)
• 8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained
• 3 eggs
• 3 garlic cloves
• 2 teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon brown (or white) sugar
• 1 1/2 teaspoon salt
• 2 1/2 tablespoons sesame oil
• Vegetable oil

Directions

1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in 1/2 teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon. Let it cool down enough so it’s no longer steaming. Cover and set aside.
2. Spinach: Combine the blanched spinach, 2 minced garlic cloves, 1/2 teaspoon salt, and 2 teaspoons sesame oil in a bowl. Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
3. Carrots: Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.
4. Steaks: Trim the fat from the skirt steaks and slice into 1/4 inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, 1/4 teaspoon ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil. Mix well by hand. Set aside, and let them marinate while you do the egg strips.
5. Eggs: Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza. Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown. Cut it into 1/2 inch wide strips. Put it next to the spinach on the platter.
6. Finish steaks: Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside. 
7. To roll kimbap: Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about 3/4 cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim.
8. Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
9. Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
10. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
11. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
12. Repeat 4 more times with the remaining ingredients.
13. Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll into 1/4 inch pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
14. Put it on a plate and serve immediately or pack it in a lunchbox.

Asian Swiss Roll

Ingredients

• 1/2 cup cake flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3 eggs, separated
• 6 tablespoons sugar, divided
• 1/2 teaspoon vanilla extract, optional
• 2 tablespoons melted butter, cooled
• 2 tablespoons milk
• 1/4 teaspoon cream of tartar
• 1/2 cup cold heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat the oven to 350F. Sift together the cake flour, cornstarch, and salt twice.
2. In a large bowl, whisk together the 3 egg yolks and 2 tablespoons sugar. Whisk in the vanilla, melted butter, and milk until it’s light yellow and fully emulsified. Thoroughly fold in the sifted dry ingredients until there are no lumps. Set aside.
3. Using an electric mixer with the whisk attachment, whip the egg whites and cream of tartar until you get soft peaks. Add another 4 tablespoons of sugar to the egg whites and whip until you get stiff peaks.
4. Taking 1/3 of the egg white mixture at a time, fold it into the egg yolk mixture create a light and airy batter. Make sure everything is thoroughly combined. 
5. Line a 9x13-inch baking pan with parchment paper. You can cut the four corners of the paper and overlap it to create smooth corners.
6. Pour the mixture in the pan and smooth it out so it’s completely even. It’s crucial that the batter be evenly distributed in the pan. Knock the bottom of the pan on a tabletop a few times (you can cover the table’s surface with a kitchen towel to make sure you don’t break anything) to get rid of any large air bubbles.
7. Bake in the preheated oven on the middle rack for 13-15 minutes, or until a skewed inserted in the middle of the cake comes out clean.
8. Remove from the oven and let it cool for 15 minutes. Flip the pan out onto another piece of parchment paper. Carefully peel off the parchment paper that the cake was baked with. Turn the cake so the pale side is up. Trim off the short ends of the cake.
9. In a mixer, whip the cream along with the powdered sugar until you get stiff peaks. When the cake is still warm enough to be pliable but not warm enough to melt your cream, spread the whipped cream evenly onto the cake, leaving one inch on one of the short ends uncovered.
10. To roll the cake up, taking out a rolling pin and place it underneath the parchment paper your cake is sitting on. Slowly roll the parchment paper onto the rolling pin one side as you roll up the cake on the other. Essentially, you’re using the rolling pin to push the cake forward as you roll. At the same time, you’re using the pin to roll up the loose parchment paper. Once rolled, dust with more powdered sugar if you like. Slice of the ragged ends, then slice the cake into 4-6 pieces, depending how big you want them. Serve.

Variations:

• Strawberry (or other fruit) Swiss Roll: Add 3 lines (evenly spaced) of quartered strawberries or other diced fruit crosswise along the whipped cream. Roll as normal.
• Matcha-Red Bean Swiss Roll: Sift 1 Tbsp. matcha powder along with the dry ingredients Bake cake as normal. Fold in 1/2 cup red bean paste to the whipped cream, then roll as normal.

Brioche

Ingredients

• 1 tablespoon active dry or instant yeast
• 1/2 cup water or milk
• 1/4 cup sugar
• 6 large eggs
• 2 teaspoons salt
• 4 to 4 1/2 cups all-purpose flour
• 1/2 pound (16 tablespoons) unsalted butter, softened
• 1 yolk beaten with 1 tablespoon water, for the glaze

Directions

1. Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes. Add the sugar and the eggs, and stir until the eggs are broken up. Add the salt and 4 cups of the flour. Stir until you've formed a shaggy, floury dough.
2. Knead the dough for about 2 minutes: With a dough hook on low speed, knead the dough for about 2 minutes, until all the flour has been absorbed and the dough comes together in a fairly smooth ball.
3. Begin adding the butter: Increase the mixer speed to medium. Begin adding the butter one tablespoon at time. Wait until one lump is mostly mixed in before adding the next. Stop and scrape down the sides of the mixer as needed until all the butter is added.
4. Beat the dough for 5 minutes: Once all the butter is added, continue to beat the dough for about 5 minutes, until all the butter is completely absorbed. When finished, the dough should look glossy and supple, and it should jiggle slightly when you shake the bowl, like firmly set custard.
5. Cover and let rise for 1 to 1 1/2 hours, until doubled in bulk: The dough can rise in the bowl in which it was mixed. Cover loosely and place the bowl somewhere warm until roughly doubled in bulk.
6. Refrigerate the dough overnight: This dough is much easier to work with once it has chilled, and the flavor improves with a cool overnight rest. Once it has doubled in bulk, cover the bowl with plastic wrap and place it in the fridge. Let the dough rest overnight, or for up to 2 days. It might rise a little more in the fridge; if it looks like it will spill out of the bowl, lift the edges to degas it slightly, but don't punch it down.
7. Prepare the loaves: Grease two loaf tins. Turn the dough out onto a lightly floured counter and pat into a rectangle; the dough will be quite stiff and easy to shape. Divide the rectangle into 12 equal pieces, then roll each piece into a ball. Tuck 6 balls of dough into each loaf tin, staggering them slightly so you create a braided look. (Alternatively, you can divide the dough in half and shape each half into a standard sandwich loaf.)
8. Let the brioche rise 1 1/2 to 2 hours: Cover the brioche loosely and place somewhere warm. Let them rise until they're doubled in bulk, look puffy and pillow-like, and are just starting to peek over the top of the pan — 1 1/2 to 2 hours. (If in doubt, it's better to under-proof rather than over-proof these brioche loaves, so bake them as soon as you start wondering if they're ready.)
9. Preheat the oven to 350F. Begin preheating the oven when the brioche has risen to just under the tops of the pans, about 30 minutes before you estimate they're ready to bake. Place a rack in the middle position.
10. Brush the brioche with glaze: Whisk together the yolk and water for the glaze. Brush it evenly over the tops of the brioche. Try not to leave any drips in the corners of the pan or under the loaves.
11. Bake the brioche 30 to 40 minutes: When done, the loaves will look puffed, glossy, and golden-brown on top, and register 190F internally. If the loaves puff up a lot in the oven, brush a second time with egg wash so the tops are evenly glossy.
12. Cool the brioche: Cool the brioche for about 5 minutes in their tins, then gently ease them out and transfer them to a wire rack to finish cooling completely.

Recipe Notes

• Shaping brioche rolls: Instead of loaves, you can use this dough to make rolls. Divide the dough into 12 pieces and roll into balls. Transfer to a parchment-lined baking sheet or to buttered brioche tins. Let rise, then bake for 15 to 20 minutes. For a classic brioche à tête look, divide the dough into 14 pieces and pinch off pieces of the extras to form small "knobs" on top of each shaped roll.

Fire Flakes

Ingredients 

• 1 Tablespoon granulated sugar 
• 1 tsp. salt 
• 1/2 tsp. black pepper 
• 1 tsp. onion powder 
• 1/4 tsp. chile flakes 
• 1/4 tsp. paprika 
• 1/2 tsp chili powder 
• 1/2 tsp cayenne pepper 
• 1 tsp. garlic powder
• 5 cups corn flakes 
• 3 tablespoons sesame oil 

Directions

1. In a small bowl, mix together the sugar, salt, pepper, onion powder, chile flakes, paprika, chili powder, cayenne pepper, and garlic powder until combined. Set aside.
2. In a medium mixing bowl, toss together the corn flakes and the sesame oil until evenly coated. Add the spice mixture and mix until all the corn flakes have some spice on them.
3. Spread the corn flakes on a baking sheet lined with parchment paper and bake in a preheated 275F oven for 15 minutes. Serve.

Basic Dumpling Dough

Ingredients

• 10 ounces (2 cups) unbleached all-purpose flour
• About 3/4 cup boiled water 

Directions

1. To prepare the dough in a food processor, put the flour in the work bowl. With the machine running, add 3/4 cup of water in a steady stream through the feed tube. As soon as all the water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If necessary, add water by the teaspoon or flour by the tablespoon. When satisfied, run the machine for another 5 to 10 seconds to further knead and form a ball around the blade. Avoid overworking the dough.
1. Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl (it is not terribly hot) to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
2. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface only if necessary, and then sparingly. Knead the dough (it is not hot) with the heel of your hand for about 30 seconds for machine-made dough, or about 2 minutes for handmade dough. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become earlobe soft, which makes wrappers easy to work with.
3. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.

Strawberry Oat Bars

Ingredients

• 1 cup old-fashioned rolled oats
• 3/4 cup white-whole wheat flour
• 1/4 teaspoon baking soda
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/4 cup unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
• 2 Tablespoons milk (any kind)
• 1 cup small-diced strawberries (about 5 ounces)
• 1 teaspoon cornstarch
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
• 1 tablespoon granulated sugar, divided

Directions

1. Place a rack in the center of your oven and preheat to 350 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, baking soda, brown sugar, cinnamon, ginger, and salt. Pour in the melted butter and milk and stir until it forms clumps and the dry ingredients are evenly moistened. Press some of the dough along the bottom and sides of the pan so that the strawberries will not touch the edge of the pan.
3. In a small bowl, mix together the strawberries, cornstarch, lemon juice, and granulated sugar. Mix carefully into the remaining oat dough, making sure not to crush the strawberries. Press the mixture into the baking pan on top of the plain oat dough. Flatten and even out the mixture with the back of a spatula.
4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the top looks golden. Place the pan on a wire rack to cool completely.
5. Slice into small bars and serve.

Notes:

• The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but will still delicious. 
• Store leftovers in the refrigerator for up to 5 days.
• To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator.

Bread Pudding

Ingredients

• 6 slices stale bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 2 eggs, beaten
• 2 1/2 cups milk
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Break bread into small pieces into an 8-inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinkle with extra cinnamon sugar.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Easy Mille-Feuille Pastry

Ingredients

• 1 (17.5 ounce) package frozen puff pastry dough, thawed
• 2 teaspoons white sugar, or as needed for dusting

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
2. Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
3. Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
4. Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 5-7 minutes.)
5. Transfer to cooling rack and cool completely before cutting.
6. Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Egg Drop Soup

Ingredients

• 1 cup chicken broth
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• 1 teaspoon cornstarch (optional)
• 2 teaspoons water (optional)
• 1 egg, beaten
• 1 teaspoon chopped fresh chives or scallions
• 1/8 teaspoon salt (optional)
• 1/2 teaspoon ground white pepper (optional)

Directions

1. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg. Season with chives, salt and pepper before serving.

Spinach Rice

Ingredients

• 100 ml extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 500 g baby spinach leaves, washed and finely chopped
• Bunch fresh dill, finely chopped
• 300 g long-grain rice
• 1/2 teaspoon garam masala
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon salt
• Juice 1-2 lemons

Directions

1. Heat the oil in a large pan, add the onion and garlic and gently cook until softened but not colored. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
2. Stir in the rice, garam masala, cumin seeds, salt, and add 600 ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
3. When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Middle Eastern Chicken Kebabs

Ingredients

• 1 cup plain whole milk Greek yogurt
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1-3/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 5 garlic cloves, minced
• 2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces (or 2 pounds chicken breasts)
• 1 large red onion, cut into wedges
• Vegetable oil, for greasing the grill

Directions

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Note: I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.

Tahini and Almond Cookies

Ingredients

• 1/2 cup plus 1 Tablespoon (70 g) whole wheat flour
• 1/2 cup plus 1 Tablespoon (70 g) whole wheat flour
• 7.5 ounces (210 g) ground almonds (see note**)
• 5 1/2 ounces (150 g) cold unsalted butter, cut into cubes
• 3/4 cup (150 g) sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup plus 1 Tablespoon (100 g) raw tahini paste

Directions

1. Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
2. In a food processor, blend the all-purpose flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt, and process until the mixture looks crumbly.
3. Add tahini and process until a smooth dough begins to form. Remove the dough from the food processor bowl and knead it a few times on the counter until smooth. (If the dough feels very dry, dampen your hands and knead the dough slightly.)
4. Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers. 
5. Bake for about 12-14 minutes, or until golden brown. Cool completely and serve.

**Note: Ground almonds are also called almond meal, almond flour, or almond powder.

Homemade Soft Pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (optional)
• Melted butter + cinnamon sugar (optional)

Directions

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Falafel

Ingredients

• 1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans (alternatively, you can use 2 cans chickpeas that have been drained and rinsed, in which case you can skip step 1)
• 2 cloves garlic, minced
• 1/2 red onion, cut into quarters
• 1 teaspoon ground coriander
• 1 Tablespoon ground cumin
• Scant teaspoon cayenne, or to taste; or mild chili powder to taste
• 1/2 cup chopped fresh parsley or cilantro leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon baking soda
• 1 Tablespoon freshly squeezed lemon juice, or more to taste
• 1/4 cup all-purpose flour (optional)
• Neutral oil, like grapeseed or canola, for deep-frying

Directions

1. Put beans in a large bowl and cover with water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
2. Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not puréed. Stir in between pulsing to evenly mix everything. Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
3. Transfer the falafel mix to a bowl and add the all-purpose flour, if desired or if using canned beans (you want the mixture as dry as possible so the falafel doesn't fall apart).
4. Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan. Turn heat to medium high and heat oil to about 350F (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
5. Scoop out heaping tablespoons of the falafel mixture and shape it into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes. Serve hot or at room temperature.

Tzatziki Sauce

Ingredients

• 3 cups plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 large English cucumber, diced (the long, skinny ones)
• 1 Tablespoon salt (for salting cucumbers)
• 1 Tablespoon fresh dill or fresh mint (or half and half, if desired)
• Salt & Freshly ground black pepper

Directions

1. Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and squeeze any excess water out. Wipe dry with a paper towel.
2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then add salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
3. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

Bell Pepper Sauce

Ingredients

• 2 Tablespoons canola oil 
• 3 bell peppers, diced (any color)
• 1 onion, diced
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 4 ounces cream cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced pepper jack cheese

Directions

1. Heat the canola oil in a pan over high heat. Cook the peppers, onion, garlic, salt, pepper, chili powder, cumin, and garlic powder until soft and slightly caramelized. 
2. Transfer the cooked veggies to the bowl of a food processor or blender. Add in the cream cheese, cheddar, and pepper jack. Puree until smooth.

Copycat Mulan Szechuan Sauce

Ingredients

• 6 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 Tablespoons soy sauce
• 3 Tablespoons plum sake
• 1/4 cup sriracha
• 1 tsp. fresh minced ginger
• Red pepper flakes, to taste
• 3 Tablespoons light brown sugar, packed
• 1 Tablespoon granulated sugar

Directions

1. In a small saucepan, sweat the minced garlic with about 1 tsp. vegetable oil over medium heat, stirring until fragrant. Add the rest of the ingredients and simmer for about 5 minutes, stirring constantly so that the sauce doesn't burn.

Pirozhki

Ingredients

For dough:

• 1 1/2 teaspoons active dry yeast
• 1 cup warm water, more if needed
• 1/3 cup vegetable (or canola) oil
• 1/2 teaspoon salt
• 4 cups all-purpose flour

For meat filling:

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 2-3 garlic cloves, pressed
• 1/2 cup minced yellow onion
• 1 teaspoon salt
• 1 cup cooked rice

• Oil for frying

Directions

1. To make the dough, in a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes, or until the yeast begins to foam.
2. Add the vegetable oil, salt, and flour and mix until smooth. (If dough is too dry, add more water a little bit at a time until dough smooth and soft. Also, if the dough is too wet, add a little bit more flour.)
3. Coat the dough with a little bit of vegetable oil and place it back in the bowl. Cover with damp kitchen towel and place it in a warm place to rise, for about 30-60 minutes.
4. Meanwhile, prepare the filling. Heat olive oil in a large skillet or dutch oven over medium high heat.
5. Add the meat, garlic, onion and salt. Cook the meat, breaking it apart with a wooden spoon, until cooked through. Transfer into a large bowl and mix it with rice.
6. Once the dough is doubled in size, take it out onto a lightly floured surface and knead into a smooth ball, 1-2 minutes. Lightly flatten the dough ball into a disk, and divide into 12 equal parts as you slice a pizza. Roll each piece into a smooth ball.
7. To make the hand pies, take a piece of dough and flatten it with your hands. Put the filling in the center and fold the dough in half. Pinch the edges of the dough to seal, creating a half moon. Then gently flatten it between your palms, making sure the sealed crimps are on flat side.
8. Once all the hand pies are formed, heat 1-inch oil in a large skillet, or dutch oven. (Tip: You don't need a thermometer to fry these savory hand pies. Simply drop the end of a wooden spoon into heated oil, and if it's bubbling up around the wood, that means the oil is ready for frying!)
9. To cook the hand pies, drop 4 hand pies in the hot oil and cook until golden brown, 3-4 minutes. Flip and cook until it's nice and golden. Remove into a bowl, lined with paper towel to absorb excess oil. Continue with the remaining batch.
10. Serve piroshki warm or at room temperature.
11. Yields 12 pirozhkis.

Baked pirozhki: After forming the pirozhkis, let them rise in warm spot on a parchment-lined baking sheet for about 30 minutes. Brush with egg wash and bake at 350F for 20-25 minutes, or until golden brown.

Chocolate Lava Muffins

Ingredients

• 8 ounces semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup flour
• 1 Tablespoon cocoa powder
• 1/4 teaspoon salt
• 4 eggs
• Butter, to coat muffin tin
• Extra cocoa powder for dusting

Directions

1. Preheat the oven to 375 degrees F.
2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3. In a large mixing bowl, combine sugar, flour, cocoa powder and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
4. Grease 8 cavities of a standard cupcake pan. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 12 minutes. Outsides should be cake-like and centers should be gooey.
5. Yields 8 cakes.

Classic Tuiles

Ingredients

• 3/4 cup granulated sugar
• 3 large egg whites
• 1/2 cup butter, melted and cooled to room temperature
• 1/2 cup all-purpose flour
• 1 tsp. pure vanilla extract (or 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, or 1/2 tsp. pure almond extract)

Directions

1. In a medium bowl, whisk together the sugar and egg whites until well combined—you’re not beating in air and the whites shouldn’t be foamy. Add the melted butter and whisk until combined. Add the flour and vanilla (or another extract or spice, if using), and whisk to combine; the mixture should be smooth. Refrigerate the batter for at least 4 hours.
2. Start off by baking only one or two cookies at a time until you get a feel for the timing—they firm up quickly and can only be shaped while they’re soft. 
3. Heat the oven to 300 degrees Fahrenheit. Line a very flat, level baking sheet or cookie sheet with a nonstick baking mat (or with parchment sprayed liberally with nonstick cooking spray). Spoon a small amount of tuile batter on the baking sheet. Spread as evenly and thinly as possible into a circle the size you want (the size won’t change much during baking).
4. Bake until the cookie is golden brown all over, 9 to 11 minutes. Remove the pan from the oven and immediately start to maneuver a spatula under the edge of the cookie. After 10 seconds or so, it will hold together and can be slid off the sheet with the spatula. To make the classic “roof tile” tuile shape, lay the hot cookie on a rolling pin, juice bottle or small can. The tuile will firm up in a minute and should release easily.
5. Use a new, cool baking sheet for each batch, or let the sheet cool completely (or run it under cool water and dry it well). If the batter is spooned onto a hot pan, it will melt instantly and become unspreadable.

Peach Pie

Ingredients

• Double crust pie pastry
• 1 egg, beaten
• 5 cups sliced peeled peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Directions

1. Preheat the oven to 450 degrees F.
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Herb Cream Cheese

Ingredients

• 2 Tablespoons unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 1/4 teaspoon minced garlic
• 1 Tablespoon each: minced fresh parsley, dill, thyme, rosemary (or 1/4 teaspoon each, dried)
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt

Directions

1. Mix together all ingredients until fully combined and mixture is smooth. Refrigerate until needed. Use as desired.

Rice Pudding

Ingredients

• 1 1/2 cups cooked rice (medium or long grain)
• 2 1/2 cups milk, divided
• 1/4 teaspoon salt
• 1 egg
• 3 Tablespoons white sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Directions

1. In a medium saucepan, combine 1 1/2 cups cooked rice, 2 cups milk, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. 
2. Beat egg and sugar together. Add 1/2 cup hot pudding to the egg mixture a little at a time, beating constantly so that the egg doesn't cook. Return the egg mixture to the saucepan and continue cooking until thickened, about 5 minutes over medium heat.
3. Stir in remaining 1/2 cup milk, vanilla and cinnamon; cook 2 minutes more, stirring constantly. Remove from heat and cool. Chill in refrigerator and serve.

Herb Grilled Cheese

Ingredients

• 1 Tablespoon salted butter, softened
• 1/4 teaspoon minced garlic
• Pinch of each: minced fresh dill, thyme, rosemary, ground pepper
• 2 slices sandwich bread, or other desired bread
• 2 slices American cheese, cheddar cheese, or other desired cheese

Directions

1. In a small bowl, mix together the butter, garlic, and herbs. 
2. Spread butter on one side of each slice of bread.
3. On the un-buttered side of one slice of bread, add the cheese slices. Top with other slice of bread (butter should be on the outside of the sandwich).
4. Grill cheese in a nonstick skillet (or even on an actual grill!) over medium-high heat, until bread is golden brown and cheese is melted.

Crusty White Sandwich Bread

Ingredients

• 1 1/3 cups warm water (110-115F)
• 2 1/2 teaspoons (1 packet) active dry yeast
• 1 Tablespoon white sugar
• 2 Tablespoons dry milk powder (optional)
• 1 teaspoon salt
• 3 cups bread flour

Directions

1. In a large mixing bowl, mix together the warm water, yeast and sugar. Let sit until foamy, about 5 minutes. Add the milk powder (if desired), salt and bread flour and mix together until dough comes together in a large ball. Knead until dough forms a smooth ball, about 5-10 minutes. Put in a lightly greased bowl and let rise in a warm place until doubled in size, about 60-90 minutes.
2. Punch dough to remove gas bubbles. Knead dough again and form into a log. Put in a greased 9x4-inch baking pan. Let rise again until dough almost reaches the lip of the pan, about 60 minutes.
3. Preheat oven to 375 degrees Fahrenheit. Bake loaf until golden brown on top and inside registers 190F, about 35-40 minutes.
4. Let cool on wire rack. Slice and eat immediately, or store in the freezer.

Variations:

• Honey-Whole Wheat: Reduce water to 1 1/4 cups. Replace sugar with 1/4 cup honey. Substitute half of the bread flour with whole wheat flour. Proceed with recipe.

Vegan Banana Bread

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup coconut oil
• 4 ripe bananas, mashed well
• 1/4 cup coconut milk
• 3/4 cup chopped nuts, optional
• 2 Tablespoons rolled oats
• 1 Tablespoon brown sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a large bowl, sift flour, granulated sugar baking powder, baking soda, and salt together. Add coconut oil, bananas, coconut milk, and nuts (if desired). Fold until just combined. Pour into greased and floured 9x4-inch loaf/bread pan.
2. In a small bowl, mix together brown sugar and cinnamon. Sprinkle brown sugar mixture and oats on top of the bread.
3. Bake in a 350 degree Fahrenheit oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, and store in an airtight container in the refrigerator if not eating immediately.

Katsudon

Ingredients (for 1 serving)

• 50 ml water
• 1/4 tsp. hondashi powder
• 1 Tbsp. soy sauce
• 1 Tbsp. mirin
• 1 tsp. white sugar
• 1/4 small yellow onion, thickly sliced and slices separated
• 1 Tonkatsu cutlet
• 1 egg, slightly beaten
• 1 cup cooked rice
• Scallions, sesame seeds, or peas for garnish (optional)

Directions

1. In a small skillet or wok, mix together the water, hondashi, soy sauce, mirin, and sugar until combined. Heat over medium-low heat until simmering, then add the onion pieces and cover with a lid. Cook until onion softens, about 2-3 mintues.
2. Add the sliced tonkatsu on top of the onions, and pour the beaten egg over the pork cutlet. Cover and cook again until egg is set, about 1-2 minutes.
3. In a serving bowl big enough in diameter to hold the tonkatsu, add the cooked rice. Pour the tonkatsu-egg mixture over the top of the rice (so that the tonkatsu still stays aligned) and garnish with green onion.
4. Serve immediately.

Tonkatsu

Ingredients (per 1 serving)

• 1 lean pork loin chop (1/2-inch thick)
• Salt and pepper, to taste
• 1/2 egg + 1/2 tsp. oil + 1 Tbsp. water (for egg coating)
• Flour
• 1/3 cup panko crumbs (fresh or "nama" panko preferred, but you can also spray dry panko with water and let sit for 15 minutes)
• Oil for deep frying
• Tonkatsu sauce (optional)
• Shredded cabbage (optional)

Directions

1. Remove extra fat from the pork chop and make a couple of slits on the connective tissue between the meat and fat. This prevents the meat from curling during frying (since meat and fat have different elasticity and therefore expand/shrink at different rates).
2. Pound meat with a meat tenderizer or a rolling pin. You can also use the back of a knife to crisscross the surface of the meat.
3. Season the meat with salt and pepper
4. In a large bowl or plate, whisk together the egg coating ingredients.
5. Dredge the pork chop in flour and remove excess flour.
6. Dip in egg mixture
7. Dredge in the panko crumbs. Remove excess panko, and press the crumbs into the meat so that they stick well.
8. Heat oil in a wok (or enamel-coated Dutch oven or other deep fryer or large pot) over medium high heat and wait until oil reaches 340 degrees Fahrenheit. If you don’t have a thermometer, stick a chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 340 as well. When the oil reaches to that temperature, gently lower Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 340F or else it will burn.
9. Deep fry the tonkatsu for 1-2 minutes on each side, or until golden brown. (Fry for more or less time depending on how thick your pork chop is.)
10. Remove tonkatsu from oil and let drain on wire rack (or paper towels) for 4 minutes. Do not cut while it rests, otherwise you will lose the juices. Meanwhile, remove crumbs and clean oil from the fryer with a mesh strainer.
11. Cut the tonkatsu into 6 pieces. Use a large knife and press straight down so the breading is not disturbed. Transfer to a plate and serve with cabbage and sauce immediately.

Notes:

• You can store tonkatsu after it's completely cooled in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 weeks. Reheat in the oven or toaster oven before serving.

Sourdough Bread (with yeast)

Ingredients

Starter:

• 2 cups warm water
• 2 1/4 teaspoon (1 packet) dry yeast
• 3 1/2 cups flour
• 1 tablespoon sugar

Bread:

• 4 cups flour
• 2 teaspoon salt
• 1 1/4 cup water
• 1 cup starter, stir before using

Directions

1. In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
2. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
3. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir once a day for 5 days until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
4. On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
5. Place kneaded dough into a large bowl with a towel over the top, and let it rise for 12 hours.
6. Place risen dough onto a floured board and knead for a few minutes. Place it into a proofing basket or a medium bowl and let it rise for another 4 hours.
7. Preheat oven to 480 degrees Fahrenheit.
8. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
9. Score the top of the bread.
10. Place the lid on top and bake for 30 minutes.
11. Take the lid off and bake for another 15 minutes or until the crust is golden brown.
12. Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
13. Enjoy it however you like!

Notes - Feeding Your Starter:

1. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar.
2. To replenish your starter, simply add 1 cup of flour and ½ cup of water, mix, and place it back in the fridge.
3. Leave it out overnight to get to room temperature before preparing the dough.

Baklava

Ingredients

• 1 (16 oz) package phyllo (or fillo) dough; thawed by package instructions
• 2 1/2 sticks (10 oz or 1 1/4 cups) unsalted butter, melted
• 1 lb (about 4 cups) walnuts, finely chopped
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 2 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4 cup water
• 1/2 cup honey
• Melted chocolate chips & chopped walnuts for garnish, optional

Directions

1. Prep:
2. Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
3. Trim phyllo dough to fit your baking dish. The standard phyllo package has 2 rolls with a total of 40 sheets that measured 9x14 so you have to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
4. Butter the bottom and sides of a 13x9 non-stick baking pan.
5. Start with your honey sauce (which needs time to cool as baklava bakes).
6. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
7. How to make Baklava: Preheat Oven to 325 degrees F.
8. Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
9. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
10. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
11. Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325 degrees F for 1 hour and 15 min or until tops are golden brown.
12. Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. 
13. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. 
14. Store at room temp, covered with a tea towel for 1 to 2 weeks.

Notes

Here's the order of the Baklava Layers:

• 10 buttered phyllo sheets, ¾ cup nut mixture,
• 5 buttered phyllo sheets, ¾ cup nut mixture,
• 5 buttered phyllo sheets, ¾ cup nut mixture,
• 5 buttered phyllo sheets, ¾ cup nut mixture,
• 5 buttered phyllo sheets, ¾ cup nut mixture
• 10 buttered phyllo sheets and butter the top.

Grilled Spicy Pork Belly

Ingredients

• 2 lb. pork belly

Sauce

• 2 Tbsp. red pepper flakes 
• 2 Tbsp soy sauce 
• 2 Tbsp. mirin 
• 3 Tbsp. gochujang (Korean red pepper paste)
• 3 Tbsp. corn syrup 
• 1 Tbsp. minced garlic 
• 1 tsp. minced ginger
• 2 Tbsp. sesame oil 
• 2 Tbsp/. Minced apple
• Ground pepper

Directions

1. In a mixing bowl, mix all the sauce ingredients above.
2. Marinate pork belly with sauce mixture. Store in a refrigerator for 30 minutes.
3. On a grill or a medium-high pan, broil the pork belly until they turn crispy and soaked with sauce completely.
4. When you finish cooking the meat, enjoy with grilled onion and sliced green onion. Don’t forget lettuce to wrap all the goodness!

Black and White Cookies

Ingredients

For cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

For icings

• 1 1/2 cups confectioners sugar
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons water
• 1/4 cup unsweetened Dutch-process cocoa powder

Directions

1. Make cookies: Preheat oven to 350°F.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
4. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
5. Make icings while cookies chill: Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.
6. Ice cookies:
7. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Cooks' note: If you can stand the wait, cookies taste better if cooled without being chilled.

Maple Cupcakes

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) butter, slightly softened,cut into chunks
• 2 tablespoons vegetable shortening, at room temperature
• 2 cups pure maple syrup 
• 3 egg yolks
• 1 large egg
• 1 1/2 cups whole milk

Directions

1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbon-like. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
4. Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
6. Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
7. Frost with desired frosting. Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
8. Yield: 24 cupcakes.