A Collection of Original and Found Recipes

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Tuesday, 13 March 2018

Pizza Dough

Yield: 8 doughs

600 ml cold water
900 g all purpose flour
30 g sea salt
10 g yeast

1. Put all ingredeitns except for 300 g of flour into the largest bowl of a stand mixer. Use the paddle attachment to stir on low speed for 5 minutes.
2. Turn off mixer and let stand for 20 minutes.
3. Stir for another 5 minutes.
4. Continue to stir, while slowly spooning in the remaining 300 g of flour. Wait for each new addition of flour to be absorbed by the dough before adding more. When the dough forms a ball around the paddle, switch to the dough hook attachment. Occasionally stop the mixer and pull dough off the hook and place back in the bottom of the bowl to incorporate all the flour.
5. Once the 300 g of flour has been fully incorporated, remove the dough from the mixer and place on a clean, lightly oiled work surface. If there are still areas with dry flour, knead by hand until smooth.
6. Use kitchen shears and a scale to portion out 170 g pieces of dough (8 total).
7. Form each piece into a ball and roll on the oiled work surface until smooth.
8. Place dough balls on a lightly oiled baking sheet, leaving at least 3 inches in between balls. Lightly oil the top of each ball and cover with plastic wrap.
9. Refrigerate overnight. 

Friday, 3 November 2017

Sugar Cookies

1 cup butter
1 1/2 sugar
1 egg
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

1. Preheat oven to 350 F.
2. Cream butter and sugar in a stand mixer on low speed for several minutes until light and fluffy. Add egg and continue to mix until combined.
4. Add flour, baking powder, salt, and vanilla. Mix until flour is absorbed and a dough forms, scraping down the sides of the bowl and underneath the dough halfway through mixing. 
4. Use a tablespoon to portion out dough and roll into 2" balls. Place on a baking sheet and flatten with a fork two ways to form a grid pattern. Bake for 8 to 10 minutes. Allow to cool completely before serving or storing. 

Wednesday, 1 November 2017

Vanilla Cake

2 cups flour
1 1/2 cups sugar
1 tbsp baking powder
1 cup water
1/2 cup oil
2 eggs
1 tsp vanilla

1. Preheat oven to 350 F. Grease an 8-inch round cake pan.
2. Combine flour, sugar, and baking powder in a large bowl. 
3. Add remaining ingredients and mix until smooth.
4. Pour into cake pan and bake for 55 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a write rack in the pan until the cake is loose enough to slide out of the pan easily. Decorate when cooled completely.

Friday, 6 October 2017

Turkey Liver Mousse

1/2 cup butter
2 turkey livers, roughly chopped
1 small onion, minced
1 garlic clove, minced
1 bay leaf
1/2 tsp fresh thyme
1/4 tsp Kosher salt
1 tbsp Bourbon

1. Melt butter in a pan over medium heat. Add all ingredients except Bourbon and cook until the liver is just browned on the outside but slightly pink inside.
2. Remove bay leaf and transfer ingredients to a blender. Add Bourbon and puree until smooth.
3. Refrigerate in an airtight container with plastic wrap pressed onto the surface of the mousse or top with clarified butter to seal. 

Thursday, 5 October 2017

Pumpkin Layer Cake

2 3/4 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tbsp pumpkin spice
2 cups sugar
1/2 tsp salt
3/4 cups butter
4 eggs
1/4 cup oil
1 can pumpkin puree
1/2 cup water
1 tsp vanilla
Pumpkin whipped cream

1. Preheat oven to 350 F. Grease and flour two 9-inch round pans.
2. Use a stand mixer to combine flour, baking powder, baking soda, pumpkin spice, sugar, and salt on low speed. 
3. Slice cold butter into cubes and gradually add to dry ingredients while mixing. Scrape the sides and bottom of the mixing bowl to reincorporate dry ingredients until thoroughly combined with butter. 
4. In a separate mixing bowl, whisk eggs, oil, pumpkin, water, and vanilla until smooth. 
5. With the mixer on low speed, slowly add half of the egg mixture. Increase to medium speed and mix for another minute before scraping sides and bottom of bowl. Slowly add remaining egg mixture while mixing on medium speed. 
6. Divide batter between the two cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in pans before turning onto cooling racks. Cool completely before assembling.
7. Level off tops of cake if they are very rounded. Place one cake right side up and scoop a generous amount of pumpkin whipped cream onto the top. Spread around in a thick, even layer. Place second cake upside down onto cream layer. Smooth cream around sides of the cake with a flat spatula. Top with more pumpkin cream and serve.

Wednesday, 4 October 2017

Pumpkin Whipped Cream

1 1/2 cups whipping cream
2 tbsp sugar
1/4 cup pumpkin puree
1 tsp vanilla
1 tsp pumpkin spice

1. Whisk cream in a stand mixer until it thickens.
2. Add sugar and continue to whisk until soft peaks form.
3. Add remaining ingredients and whisk until stiff peaks form. Use immediately.

Tuesday, 3 October 2017

Traditional Sausage Stuffing

1 1/2 lbs white bread diced into 3/4-inch pieces
3/4 cup unsalted butter, cut into pieces
1 1/2 lbs sausage, removed from casing
3 leeks, chopped (white part only)
4 celery stalks, chopped
1 bulb fennel, chopped 
1/4 cup chopped fresh sage
1 tsp fresh thyme
3 cups chicken stock
1/2 cup chopped fresh parsley

1. Tear or dice bread into 1-inch pieces. Spread out onto baking sheets and leave to dry overnight, or bake at 275 F for about 50 minutes to dry out.
2. In a large pot, melt butter over medium-high heat. Add sausage and crumble into small pieces while cooking. When almost cooked through, add leeks, celery, fennel, sage, and thyme. Continue to stir and cook for about 10 minutes, until vegetables have softened and sausage is completely cooked through. Season with salt and pepper if necessary. 
3. Remove from heat and add chicken stock, parsley, and bread. Stir gently until combined.
4. Stuff turkey cavity, or transfer to a baking dish and cover with aluminum foil. Bake at 350 F for about 45 minutes to 150 F. Remove foil and bake until golden brown, about 15 minutes. Serve with fresh parsley. 

Monday, 2 October 2017

Chinese BBQ Pork

1 lb pork tenderloin 
1 tbsp tamarind juice
1/2 cup sugar
2 tbsp minced garlic
1 tbsp honey
1 tbsp Shaoxing wine or vinegar
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp five-spice powder
1/4 tsp white pepper
1 tsp oil

1. Preheat oven to 450 F with a cast iron skillet inside. 
2. Combine all ingredients except pork tenderloin and whisk until smooth.
3. Rub into pork tenderloin, reserving some for basting liquid.
4. Carefully remove skillet from the oven. Add oil into the skillet and swirl around to evenly coat the bottom.
5. Place tenderloin into pan. Return to oven and roast for 10 minutes.
6. Baste tenderloin with reserved marinade, and flip. Return to oven and reduce heat to 400 F. Continue roasting for 10 minutes, or until internal temperature reaches 145 F.
7. Remove from skillet and tent with foil on a cutting board for 10 minutes before slicing. 

Sunday, 1 October 2017

White Bread

1 lb flour
2 tsp instant dry yeast
1 tsp sugar
1 tsp salt
3 tbsp butter, cubed and softened
1 cup water

1. Mix flour, yeast, sugar, and salt together with a whisk or stand mixer.
2. Combine with butter using pastry blender, fingers, or mixer.
3. Switch to dough hook attachment if using a stand mixer, and slowly add in water while stirring.
4. Once water is incorporated and forms a dough, knead until elastic.
5. Form dough into a ball and place in a greased bowl. Cover with a damp towel and let rise for 45 minutes
6. Preheat oven to 350 F.
7. Remove dough from bowl and punch down on a clean work surface. 
8. Lightly flour surface and roll out dough into a rectangle.
9. Roll into a log shape and place in a parchment-lined loaf pan. Let proof for 30 minutes.
10. Bake for 35-40 minutes or until bread is golden brown in colour. Remove from loaf pan with parchment and let cool before slicing. 

Saturday, 28 January 2017

Pork Dumplings

2 lbs ground pork
2 inches ginger root, finely grated with microplane
2 green onions, halved lengthwise and finely chopped
3 tbsp soy sauce
2 tbsp Chinese rice wine
1 tbsp sesame oil
2 tsp coarse salt
1/4 tsp black pepper 
1 egg
1 tbsp cornstarch
1 package round dumpling wrappers

1. Mix all ingredients together in a large mixing bowl, except for the cornstarch and dumpling wrappers. 
2. Mix cornstarch with 1/2 cup of warm water in a small bowl. 
3. Using either your hands or a dumpling press, use a teaspoon to scoop pork filling into the center of a wrapper. Dip you finger into the cornstarch slurry and paint the outer edge of half of the wrapper. Fold in half and pinch closed with your fingers or the press. 
4. Place dumplings on a plate or baking sheet in one layer, leaving space in between so they don't stick together. 
5. Fill a large pot with water and bring to a boil. Gently place dumplings in the water, working in batches of 10-15. Boil for 6 minutes and remove from the water with a strainer. Drain on a cooling rack over the sink or a roasting pan to collect the excess water. 
6. Serve warm with soy sauce or chili sauce.