├── recipes ├── pot_roast.md ├── milk_tea.md ├── pizza.md ├── rice.md ├── pork.md ├── bread_machine.md ├── cream_puffs.md ├── dessert-soup.md ├── soup.md ├── bread.md ├── cookies.md ├── dan_tat.md ├── sponge_cakes.md ├── ice_cream.md ├── cheesecake.md └── pie.md ├── README.md └── LICENSE /recipes/pot_roast.md: -------------------------------------------------------------------------------- 1 | Instant pot 2 | 3 | - Set pot to sautee 4 | - brown roast 5 | + add chicken stock to cover 6 | - 15 minutes high 7 | -------------------------------------------------------------------------------- /recipes/milk_tea.md: -------------------------------------------------------------------------------- 1 | ## Simple syrup 2 | 3 | 100 mL of water will take about 211 g of sucrose (2:1 sugar to water). Most simple syrup recipes use a 1:1 ratio by volume (5:6 by weight). 4 | I like mine as concentrated as possible without waiting a long time for it to dissolve, so I aim for a 3:2 ratio by weight 5 | 6 | + 100 g boiling water 7 | + 150 g sugar 8 | 9 | 10 | ## Tapioca 11 | 12 | + 67g tapioca starch 13 | + 1/4 C boiling water 14 | -------------------------------------------------------------------------------- /recipes/pizza.md: -------------------------------------------------------------------------------- 1 | Pizza 2 | ====== 3 | 4 | Pizza crust 5 | ----------- 6 | 7 | Proof yeast: 8 | 9 | + 1 C warm water 10 | + 1 t sugar 11 | + 1 t dry yeast 12 | 13 | In mixer: 14 | 15 | + 2.5 C bread flour 16 | + 2 T olive oil 17 | + 1 t salt 18 | 19 | Yields two 12" crusts. 20 | 21 | Based on http://allrecipes.com/recipe/quick-and-easy-pizza-crust/ 22 | 23 | ### Results 24 | 25 | proof, punch down, then fridge (24h * 72h) - meh. turned out nice, bubbles too big. 26 | -------------------------------------------------------------------------------- /recipes/rice.md: -------------------------------------------------------------------------------- 1 | ## Rice Porridge 2 | 3 | + 1 clove of garlic, minced 4 | + 1/2 C rice 5 | + 4 C stock/broth/water 6 | -- bring to lowest heat and simmer until desired consistency is reached. I 7 | like it when a skin starts to form on the top. About 1 hour. 8 | 9 | 10 | ## Oil Rice 11 | 12 | presoak the rice soak overnight 13 | 14 | + 3:2 ratio water to sweet rice 15 | 16 | Additions: 17 | 18 | + sauteed garlic 19 | + crisped sausage 20 | + peanuts soaked overnight 21 | + mushrooms 22 | 23 | 24 | Portion: 1/2 C per serving 25 | -------------------------------------------------------------------------------- /recipes/pork.md: -------------------------------------------------------------------------------- 1 | # sous vide dongpo pork 東坡肉 2 | 3 | ## Initial cook 4 | 5 | No measurements, you should be able to eyeball everything 6 | 7 | + pork belly 8 | + xiaoshing wine 9 | + soy sauce 10 | + star anise (broken) 11 | + ginger 12 | + garlic 13 | + rock candy 14 | + green onion 15 | * double bag because we're running the sous vide pretty hot 16 | * 180-F for 10 hours 17 | 18 | ## Cool down 19 | 20 | * separate the cooking liquid from the pork belly 21 | * refrigerate 22 | * skim the fat off the liquid 23 | 24 | ## Final presentation 25 | 26 | * 1cm slices 27 | * sear 28 | * thicken the liquid with corn starch to make a sauce 29 | -------------------------------------------------------------------------------- /README.md: -------------------------------------------------------------------------------- 1 | recipes 2 | ======= 3 | 4 | Recipes for food that goes in your mouth and out the cloud 5 | 6 | 7 | How to read the recipes 8 | ----------------------- 9 | 10 | Recipes are written in my own flavor of Markdown I'm playing with. Steps double as ingredient lists and read in order. Ingredients begin with a plus `+`, processes begin with a dash `--` (I usually use a double dash for readbility), yields begin with an equals sign `=`. Substeps are denoted by increasing indention level. Each product becomes a heading `#`, and if a product has prerequisites, they are specified in parentheses `()`. 11 | 12 | The goal is to have an extremely terse syntax that's also machine readable. For example, to get a shopping list, you just have to look for lines that begin with a plus sign (`grep +`). 13 | -------------------------------------------------------------------------------- /recipes/bread_machine.md: -------------------------------------------------------------------------------- 1 | My machine: Zojirushi BBCC-Q10 2 | 3 | ## Basic white bread 4 | 5 | From the manual: 6 | 7 | + 177g (3/4 C) water 8 | + 1 T butter 9 | + 15g (1.5 T) sugar 10 | + 1/2 t salt 11 | + 328g (2C + 2T) Bread flour 12 | + 7g (1T) dry milk 13 | + 1 t active dry yeast 14 | - QUICK rise 15 | - MEDIUM crust 16 | 17 | ## Basic white bread (starter) 18 | 19 | If I make bread more often, I don't want to be dependent on store yeast. Let's try maintaining a starter and using that instead. 20 | Combining the 1:2:3 starter:water:flour ratio (from https://cnz.to/tips-tricks/converting-yeast-based-recipes-to-use-a-sourdough-starter/) with the _Basic white bread_ recipe. 21 | Hopefully this works 22 | 23 | + 168g water 24 | + 1/2 t salt 25 | + 15g (1.5 T) sugar 26 | + 7g (1T) dry milk 27 | + 253g bread flour 28 | - Form a well in the middle 29 | + 87g starter (100g was too much) 30 | - BASIC rise 31 | - MEDIUM crust 32 | 33 | For next time: reduce water by a few grams 34 | -------------------------------------------------------------------------------- /recipes/cream_puffs.md: -------------------------------------------------------------------------------- 1 | ## Cream Puffs 2 | 3 | Based on 4 | Alton Brown's [Sweet or Savory Pate a Choux](http://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe.html) 5 | and [Cooking With Dog](http://youtu.be/kYHGO4rvelo). 6 | 7 | 8 | You can throw the rest of the stick of butter in the custard. 9 | 10 | + 1 C water 11 | + 6 T butter (3/4 stick) 12 | + 1 T sugar 13 | + 1/8 t salt 14 | - bring to a boil 15 | - take pan off the heat 16 | + 160 g of AP flour 17 | - stir with a wooden spoon until it forms a ball and there's a film on the 18 | bottom of the pan. You can use a nonstick pan, but you're going to have to 19 | guess. 20 | - let cool for 15 minutes 21 | + 1 C eggs (about 4 large eggs and 1 white) 22 | - mix eggs into dough little by little 23 | - transfer to pastry bags (it takes 2 of my bags) 24 | - pip into golfball sized turds 25 | - with a wet finger, smooth out protrusions (they'll burn) 26 | - stick into preheated 425-deg F oven for 10 minutes 27 | - turn oven down to 350-def F 28 | - back until golden brown, about 15 minutes 29 | -------------------------------------------------------------------------------- /LICENSE: -------------------------------------------------------------------------------- 1 | This is free and unencumbered software released into the public domain. 2 | 3 | Anyone is free to copy, modify, publish, use, compile, sell, or 4 | distribute this software, either in source code form or as a compiled 5 | binary, for any purpose, commercial or non-commercial, and by any 6 | means. 7 | 8 | In jurisdictions that recognize copyright laws, the author or authors 9 | of this software dedicate any and all copyright interest in the 10 | software to the public domain. We make this dedication for the benefit 11 | of the public at large and to the detriment of our heirs and 12 | successors. We intend this dedication to be an overt act of 13 | relinquishment in perpetuity of all present and future rights to this 14 | software under copyright law. 15 | 16 | THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, 17 | EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF 18 | MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. 19 | IN NO EVENT SHALL THE AUTHORS BE LIABLE FOR ANY CLAIM, DAMAGES OR 20 | OTHER LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, 21 | ARISING FROM, OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR 22 | OTHER DEALINGS IN THE SOFTWARE. 23 | 24 | For more information, please refer to 25 | -------------------------------------------------------------------------------- /recipes/dessert-soup.md: -------------------------------------------------------------------------------- 1 | 2 | # Red Bean Soup 紅豆湯 3 | 4 | - soak beans overnight 5 | - rinse 6 | + 5:2 ratio of water to beans minimum. This will get you a paste-like consistency. You can add more water at any time to get the desired consistency. 7 | - Instapot "bean" setting (40 minutes) 8 | + add sugar to taste (~1T per serving) 9 | - Optionally... process partially with a stick blender to smooth/thicken 10 | 11 | Portion: 1/4 C bean per serving 12 | 13 | ## Baby tapioca 14 | 15 | Add 1/8 C per serving baby tapioca minimum. It cooks very fast. Put Instapot to "saute", add baby tapioca, and turn off after a few minutes 16 | 17 | # Peanut soup 花生湯 18 | 19 | 1:2 ratio peanut to water 20 | 21 | + 2 C peeled blanched peanuts 22 | + soak overnight 23 | - drain and spend a few minutes cleaning up peels 24 | + 4 C water 25 | - instapot 40 minutes on "bean" 26 | - minimum 1/4 C light brown sugar. Add _after_ boiling 27 | - other possible additions: yam, 湯圓 28 | 29 | Portion: 1/4 C peanut per serving 30 | 31 | references: https://www.mamababymandarin.com/instant-pot-sweet-peanut-soup/ 32 | 33 | # Tangyuan 34 | 35 | Based on: http://www.instructables.com/id/Tangyuan-Glutinous-rice-dumplings-in-sweet-soup/step3/Dough/ 36 | 37 | + 2:1 ratio rice flour to water 38 | + 1 t oil for every cup of water 39 | -------------------------------------------------------------------------------- /recipes/soup.md: -------------------------------------------------------------------------------- 1 | # Gumbo 2 | 3 | Simple gumbo w/ ordinary ingredients. I used to make my own spice blend, but over time, I focused more on having the chicken stock base. The base ingredients have too much salt so don't add more. 4 | 5 | Start by making the roux over medium-low heat in cast iron. You'll need 6 | 7 | ## roux 8 | + 1/2 stick of butter 9 | + 1/2 C of flour + additional as needed 10 | - heat on the stove or in the oven 11 | - stir until peanut butter color and consistency 12 | - transfer roux for storage 13 | 14 | ## Sautee vegetables 15 | + 1 onion 16 | + 2 bell peppers 17 | + 6 ribs celery 18 | + 1 head garlic, peeled whole 19 | - add 64 oz chicken stock, the best you can get. Homemade if possible. 20 | 21 | ## add spices and season to taste 22 | 23 | I don't cook enough to justify buying the dozen individual spices so I rely on blends that are easy to stock. Add spices in phases 24 | 25 | + Tony Chachere's 26 | + 1 T fish sauce 27 | 28 | ## Meat 29 | 30 | + chicken thighs 31 | - Transfer as much of the roux out as you can 32 | - Cut into bite sized chunks 33 | - Sear the chicken thighs in the remaining roux residue 34 | - Transfer to gumbo 35 | - Crisp sausage 36 | 37 | - Simmer for an hour 38 | 39 | When it's just about ready: 40 | 41 | - mix in roux 42 | + sausage 43 | + 1 jalapeno, sliced 44 | 45 | Serve over rice and garnish with green onion 46 | -------------------------------------------------------------------------------- /recipes/bread.md: -------------------------------------------------------------------------------- 1 | ## Banana Bread (based on America's Test Kitchen) 2 | 3 | To prep bananas, let them go black and then store them in the freezer for at least two weeks. Let the bananas thaw and peel them into a 2 C measuring cup 4 | 5 | ### dry ingredients 6 | + 1 1/2 C AP flour (equal to the volume of bananas) 7 | + 1/2 t salt (less if topping with salt) 8 | + 1 t baking soda (at least) 9 | 10 | ### wet ingredients 11 | + 3/4 C dark brown sugar 12 | + 1/4 C oil 13 | + 1 t vanilla extract 14 | + 2 eggs 15 | + 5 very ripened bananas (1 1/2 C or 350g) 16 | + 1/2 stick soft butter 17 | 18 | ### banana bread 19 | * combine wet into dry ingredients, do not over-mix 20 | + (optional mixins) 21 | * load into in loaf pan 22 | + dust with sanding sugar and pinch of kosher salt 23 | * 350 F middle rack, rotate half-way through. Done when a tooth pick comes out clean. 24 | mini loaves will take about 20 minutes, full loaf will take about an hour. 25 | 26 | ### Optional mixins 27 | + 1/2 C toasted walnuts 28 | + 1/2 C toasted pecans 29 | + honey 30 | 31 | Notes: 32 | * mix will approximately double in volume 33 | * yields 5 to 6 mini-loaves 34 | * The top will start browning very quickly around 20 minutes. Pull it out too quick, and the top won't get a nice crust. But pull it out too soon, and the bread will get dry. 35 | 36 | Tips: 37 | * Top with banana slices, or salt/sugar 38 | 39 | To experiment: 40 | * reduce the oil a bit so it's not quite so moist 41 | * move to top rack the last 10 minutes 42 | * butter and dust loaf pan(s) with sugar 43 | -------------------------------------------------------------------------------- /recipes/cookies.md: -------------------------------------------------------------------------------- 1 | # Cookies 2 | 3 | ## Snickerdoodles 4 | 5 | ### Wet 6 | 7 | + 1 C (2 sticks) cold unsalted butter 8 | - beat until soft 9 | + 1/2 t salt 10 | + 260g sugar 11 | + 2 eggs 12 | + 1 t vanilla extract 13 | - beat until fluffy 14 | 15 | ### Dry 16 | 17 | This can be prepped in advance. I found that a Talenti container is the perfect 18 | size. 19 | 20 | + 460g AP flour 21 | + 2 t baking soda 22 | + 2 t cream of tartar 23 | 24 | - Combine dry into wet 25 | - wrap and chill for 30m 26 | 27 | - preheat oven to 375-F 28 | - make balls. Work quickly so the butter stays chilled. 29 | - roll in ~2T cinnamon/sugar mix 30 | - bake 8 minutes 31 | 32 | Things to experiment with: 33 | - less sugar 34 | 35 | ## Chocolate Chip 36 | 37 | Adapted from https://cooking.nytimes.com/recipes/1014826-quintessential-chocolate-chip-cookies 38 | 39 | ### Wet 40 | 41 | + 2 sticks cold unsalted butter 42 | - beat until soft (~2min) 43 | + 200g sugar 44 | + 160g light brown sugar 45 | + 1/2 t salt 46 | - beat again 47 | + 2 eggs 48 | + 2 t vanilla 49 | - beat until just incorporated (~15s) 50 | 51 | ### Dry 52 | 53 | + 370g AP flour 54 | + 1t baking soda 55 | - beat until just incorporated 56 | + ~450g chocolate chips/chunks 57 | - scoop the dough 58 | - chill/freeze the dough 59 | 60 | From frozen, cooks in 15 minutes @ 350-def F 61 | 62 | ## Linh Choc Chip 63 | 64 | 200 gr of dark brown sugar 65 | 2 sticks of unsalted butter 66 | 1 egg 67 | 1/2 tps of salt 68 | 1/2 tps of baking soda 69 | 3 tbsp of vanilla extract (yah I use a lot) 70 | 3 tbsp of buttermilk (optional) 71 | 10 gr of chocolate powder (optional) 72 | 2 cups of flour 73 | chocolate chips as desired 74 | 75 | Directions: 76 | Cream the butter, sugar, and eggs first. Really, really cream it. 77 | Once creamed to a very smooth consistency, add everything else except flour and chocolate chips 78 | Once consistency is good, add flour and chocolate chips. Do not over mix this part. 79 | Optionally, put cookie dough in freezer for five minutes before baking. I haven't really noticed a difference, only in baking time. But my friend swears by it. 80 | 81 | Bake at 325 for 12 minutes (depending on your oven) 82 | -------------------------------------------------------------------------------- /recipes/dan_tat.md: -------------------------------------------------------------------------------- 1 | # Dan Tat 2 | 3 | The secret to my dough is that I don't clean my food processor bowl between the 4 | oil dough and the water dough so that I can get a little fat into my water dough. 5 | I also don't roll out my oil dough. It's mallable enough where I just squish it 6 | into a sheet in the plastic, and then unwrap it into my rolled out water dough. 7 | 8 | With my [tart tin](http://www.amazon.com/gp/product/B00CQKDOWI/?tag=crtobu-20), I 9 | find that I have to liberally grease it. Then dough releases very easily. 10 | 11 | Based on: http://gwenskitchencreations.blogspot.com/2013/03/egg-tart-dan-tat.html 12 | 13 | ## oil dough 14 | + 150g ap flour (~1 C) 15 | + 1 stick (8T) butter (~111g) 16 | - process until coarse. If you don't do this, the dough will get lumpy. 17 | + 1 stick (8T) shortening (~183g) 18 | -- process til shortening is incorporated 19 | 20 | ## water dough 21 | 22 | + 350g ap flour (~2.25C) 23 | + 40g sugar 24 | + 1 beaten egg 25 | + shortening left over in the bowl 26 | -- pulse to combine 27 | + 75g cold water (probably a lot more because my place is so dry) 28 | -- process until dough just starts coming together. Err on the dry side. 29 | 30 | ## pastry dough (oil dough, water dough) 31 | - use wax paper to size and form the oil dough 32 | - freeze to firm, make puff pastry 33 | - roll out the water dough 34 | - put the oil dough on top then roll into thirds 35 | - then fourths 36 | - then fourths again 37 | 38 | on the final roll, liberally flour the bottom. when placing the discs into the 39 | tart pan, make sure to put the flour side down. Liberally buttering the bottom of the pan 40 | will help the tarts release. 41 | 42 | If you're making lots of batches, reserve the big chunks for the next batch of 43 | puff pastry dough (throw them in during the first folding). 44 | 45 | Yields 24 tarts when rolled out to 1/2", cut using a 2 1/8" cutter, and rolling out to 3.5" 46 | 47 | ## egg filling 48 | + 80g sugar 49 | + 280g water 50 | - make supersaturated solution and cool 51 | + 4 large eggs 52 | + 80g half and half 53 | - combine and sieve 54 | 55 | Yields enough for 27 dan tat 56 | 57 | ## tart (pastry dough, egg filling) 58 | -- press disc into tart pan 59 | -- prick the bottom with a fork 60 | -- freeze for 5 minutes 61 | -- fill 4/5th with filling. DO NOT OVERFILL 62 | -- bake for 30 minutes at 350 F, middle or bottom rack 63 | -------------------------------------------------------------------------------- /recipes/sponge_cakes.md: -------------------------------------------------------------------------------- 1 | ## Angel Food Cake 2 | 3 | Based on http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe/index.html 4 | 5 | Most recipes call for cream of tartar, but I'm pro. Can substitude lemon juice 6 | too if you're going for a lemon angel food cake. 7 | 8 | ### Prep some superfine sugar 9 | + 1 3/4 C sugar 10 | - spin sugar in a food processor until it is superfine (about 1 minute) 11 | - split into two batches (see below) 12 | 13 | ### Ingredients (dry) 14 | 15 | America's Test Kitchen says to sift three times, but I'm lazy and only sift 16 | twice total (once here, and one more sift as I fold it into the egg whites). 17 | TIP: use a large bowl to make sifting easier. 18 | 19 | + 1 C cake flour (loose), sifted 20 | + 1/4 t salt 21 | + 1 C superfine sugar 22 | 23 | ### Ingredients (wet) 24 | 25 | I use a hand blender with a whisk attachment. If you're using a stand mixer, 26 | beware of over-mixing. 27 | 28 | + 12 egg whites (about 1.5 C, the closer to room temperature the better) 29 | + 1/4 C warm water 30 | - beat to medium peaks 31 | + 3/4 C superfine sugar 32 | + 1 t orange extract, or extract of your choice (+ 1.5 t lemon zest) 33 | - beat to stiff-ish peaks 34 | - fold in the dry ingredients 35 | 36 | ### Bake 37 | Do not open the oven door while it's baking. That means don't turn it around 38 | half-way through and don't try and bake two things at once. 39 | 40 | - Preheat oven to 350 degrees F. 41 | - load pan with the cake batter 42 | - smooth off the top 43 | - bake for 40 minutes 44 | - Cool upside-down on cooling rack for at least two hours before removing 45 | from pan. For more air flow, balance on a glass bottle. 46 | - Continue to let it dry out for at least another hour. Otherwise, the 47 | surface gets sticky and loses its yummy caramelized bits. 48 | 49 | ### Green Tea Variation 50 | 51 | * sift 2 T green tea powder to the flour 52 | * substitute some of the sugar for honey in the egg whites 53 | * bake for 35 minutes 54 | 55 | ### Cocoa Variation 56 | 57 | * Substitute 1/4 C cocoa for flour for 2 T flour 58 | 59 | Roll Cake 60 | --------- 61 | 62 | From [Cooking with dog - Matcha Roll Cake (Swiss Roll) 抹茶ロールケーキ 作り方レシピ](http://youtu.be/XNGNu20Upuw) 63 | 64 | #### Merengue 65 | + 4 Egg Whites 66 | + 40g Sugar (1.4 oz) 67 | 68 | #### Batter 69 | + 4 Egg Yolks 70 | + 40g Sugar (1.4 oz) 71 | + 40g Cake Flour (1.4 oz) 72 | + 1 T Matcha - Green Tea Powder, sifted into the cake flour 73 | 74 | Bake at 340 deg F for 24 minutes, rotating halfway through. 75 | 76 | #### Filling 77 | + 120ml Whipping Cream with 35% fat (4 fl oz) 78 | + 1 T Sugar for whipped cream 79 | + 120g Anko - Sweet Bean Paste (4.2 oz) 80 | + 80g Sweetened Azuki Beans (2.8 oz) 81 | 82 | #### Topping 83 | + Powdered Sugar 84 | 85 | Baking Sheet: 26x36cm/10¼x14¼ in 86 | Thin Kraft or Bakery Paper 87 | -------------------------------------------------------------------------------- /recipes/ice_cream.md: -------------------------------------------------------------------------------- 1 | ## Base Custard 2 | + 2+ egg yolks 3 | - whip until pale yellow 4 | + 85 g sugar (this is the minimum amount of sugar before this recipe gets icy) 5 | - whip again 6 | 7 | + 1 C whole milk 8 | - bring up to warm temp (don't let it boil) 9 | + add yolks (temper if you want, I don't) 10 | - continue raising temperature until thick (coats back of spoon) 11 | - turn off stove 12 | 13 | + 1/2 C heavy cream (this also brings down the temperature. If overrun is 14 | desired, whip the cream first) 15 | - strain 16 | - chill to freezing point 17 | - churn 18 | 19 | **Notes:** 20 | 21 | * The more yolks, the richer the ice cream will taste 22 | * If using ultra pasteurized cream, use as little as possible for best flavor 23 | 24 | 25 | ## Donut Ice Cream 26 | 27 | Modify the [base custard] with: 28 | 29 | + 1.5 glazed donuts 30 | - freeze the donuts 31 | - slice them into ~ 0.5cm slices 32 | - process in a food processor until panko sized flakes 33 | + subtract sugar to taste 34 | 35 | You can keep these donut crumbs in the freezer for months. 36 | 37 | Add the donut after the the custard is made and strained. Adding it early will 38 | make the resulting ice cream a little gummy. I guess some gluten can still 39 | develop after baking. 40 | 41 | 42 | ## Cake Batter Ice Cream 43 | 44 | Modifed [base custard] by not using less sugar and adding vanilla. Mix 1/3 C 45 | yellow cake mix into the heavy whipping cream before combining it with the hot 46 | custard. I don't add extra sugar because the flour will help keep ice crystals 47 | from forming. 48 | 49 | 50 | ## Sweet Potato Ice Cream 51 | 52 | If you have extra pie filling, you can turn it into great ice cream! To counter the added 53 | water content of the filling, swap the cream/milk ratio and add extra sugar. Remember to strain! 54 | 55 | + 1 C heavy cream 56 | + yolks 57 | + sweet potato pie filling 58 | + 1/2 C milk 59 | + add sugar to taste 60 | + add additional cinnamon/nutmeg/vanilla to taste 61 | 62 | ## Tea Ice Cream 63 | 64 | Just seep some tea in the base before adding the yolks. The sugar and dairy will balance out any bitterness from over-steeping so steep away to get stronger flavor. 65 | 66 | + 2 tea bags (minimum) 67 | 68 | ## Green Tea Ice Cream 69 | 70 | Green tea powder (or matcha if you're fancy) never really dissolves. So try to use as little as possible. 71 | A very rich base works better, so modify my base by flipping the milk/cream ratio and add at least one extra yolk. 72 | 73 | + 1 t green tea powder 74 | + my usual base, but with extra fat and extra yolks 75 | 76 | ## Strawberry Ice Cream 77 | 78 | - Make the regular base, but up the cream to at least half (half and half). 79 | - Let it chill 80 | + add about half a cup of chopped strawberries 81 | - process with a stick blender 82 | - strain and then freeze 83 | 84 | ## Blood Orange Sorbet 85 | 86 | Taken from my gelato maker's instruction manual. 87 | 88 | + 1 2/3 C orange juice (about 6 blood oranges) 89 | + 1/2 C heavy cream 90 | + 1/2 C sugar 91 | 92 | mix and churn 93 | 94 | 95 | ## Lemon Ice cream 96 | 97 | Based on http://www.seriouseats.com/recipes/2013/07/lemon-ice-cream-with-candied-lemon-recipe.html 98 | 99 | Make the custard: 100 | 101 | + 1 C heavy cream 102 | + 1/2 C half and half 103 | + 3 egg yolks 104 | + 3/8 C sugar 105 | + lemon zest 106 | - let it cool 107 | + juice of 1 to 2 lemons 108 | - mix 109 | 110 | NOTE: The acid cuts ultra-pasteurized dairy well. Mix in Lemon Oreo Thins for extra lemon punch and crunch 111 | 112 | ## Beer Ice Cream 113 | 114 | References: 115 | 116 | * http://www.americastestkitchenfeed.com/do-it-yourself/2012/08/homemade-beer-ice-cream/ 117 | 118 | Variation from base: 119 | 120 | * Instead of 1C milk and 1/2C cream, use 1C cream and 1C of beer reduced to 1/2C 121 | * Reduce the amount of sugar because alcohol will keep the texture smooth 122 | 123 | 124 | ## Sugar research 125 | 126 | Ice cream hardness vs amount of sugar for basic vanilla base: 127 | 128 | | grams | result | 129 | |-------|--------| 130 | | 75 | hard, but scoopable with a good scooper | 131 | | 100 | soft, maybe too soft | 132 | -------------------------------------------------------------------------------- /recipes/cheesecake.md: -------------------------------------------------------------------------------- 1 | ## Notes 2 | * filling will tend to bubble up the highest about 3cm from the rim. 3 | * make sure to remove all air bubbles 4 | * 350 deg-F gives some nice brownage 5 | * add a ramekin filled with water to the oven 6 | * Crack prevention tips: 7 | * Add a teaspoon of flour or corn starch to the mix 8 | * Don't cook in a water bath because it will get into your spring form pan. 9 | Instead, put the pan in a heavy saucepan/cast iron and then in the oven. 10 | This will slightly increase your baking time. 11 | * Do not over-bake. If it looks gooey, it'll be fine because you're going to 12 | serve it chilled. The raw ingredients are solid at room temp. 13 | * After baking and while still warm, run a knife around the edge so prevent 14 | cracking (about 20 minutes after) 15 | * While cooling, cover with a cookie sheet so it cools evenly 16 | 17 | 18 | ## Crusts 19 | 20 | ### 9" Oreo Crust 21 | 22 | My favorite crust is the Oreo crust. My favorite is when it's so thick you don't 23 | need a plate. 24 | 25 | + about 10 oz Oreos (two rows) 26 | - process lightly in a food processor until coarse 27 | - preheat oven to 350-deg F 28 | - put Oreo chunks into the bottom of a springform pan 29 | - put in preheating oven for about 10 minutes for the cream to soften 30 | - pull from oven and tamp down to form the crust 31 | 32 | Tip: I use the leftover corner of parchment paper wrapped on a steel bottle 33 | to tamp down the crust. 34 | 35 | ### 9" Graham Cracker Crust 36 | + 1 1/4 C graham crackers (or 1 package or 18 squares) 37 | + 1/4 C butter 38 | 39 | 40 | ## Filling 41 | 42 | The base of a cheesecake follows this ratio: 43 | 44 | * 1 8-oz package of cream cheese (any brand) 45 | * 1/4 cup sugar 46 | * 1 egg 47 | 48 | It's _very_ forgiving to deviations. 49 | 50 | 51 | ## 24 oz filling (condensed milk, 45 minutes): 52 | + 24 oz cream cheese 53 | + 14 oz sweetened condensed milk 54 | + 1/4 C lemon juice 55 | + 3 eggs 56 | 57 | ### 24 oz Nutella 58 | + 24 oz cream cheese (room temperature) 59 | + 2 eggs (one at a time) 60 | + 1/4 t salt 61 | + 1 t vanilla 62 | + 3 T whole milk 63 | + 13 oz jar of Nutella 64 | 65 | bake at a lower temperature since we're not looking to brown the top 66 | 67 | ## Pumpkin from Paula Deen 68 | + 3 packages cream cheese 69 | + 15 oz pureed pumpin 70 | + 3 eggs + 1 yolk 71 | + 1/4 C sour cream 72 | + 1/5 C sugar 73 | + 1/2 t ground cinnamon 74 | + 1/8 t nutmeg 75 | + 1/8 t cloves 76 | + 2 T AP flour 77 | + 1 t vanilla extract 78 | 79 | 80 | ## Toppings 81 | 82 | ### Sour cream topping (Bake 20 to 25 minutes): 83 | 84 | + 1 pint sour cream 85 | + 3/8 C sugar 86 | + 1 t vanilla 87 | - stir by hand 88 | 89 | ### Strawberry topping (fresh) 90 | + 1 C roughly chop strawberries 91 | - simmer with sugar 92 | - break down half the strawberries with a potato masher 93 | - continue simmering until desired consistency reached 94 | 95 | ### Strawberry topping (frozen) 96 | + 20 oz frozen strawberries 97 | + 1 T cornstarch 98 | 99 | ### Ganache 100 | + 90 mL warm cream 101 | - heat in microwave for 45 seconds, then pour over... 102 | + 114 g chocolate chips 103 | 104 | 105 | ## Cedar House (Eric's mom's recipe): oreo / 16-oz / sour cream 106 | 107 | http://allrecipes.com/recipe/new-york-cheesecake/ 108 | 350 degrees 109 | 110 | ## filling 1 111 | 3 packages cream cheese 112 | + 1 C sugar 113 | + 4 eggs (1 at a time) 114 | + 1 T vanilla 115 | + 1 t cream of tartar 116 | -- bake for 50 minutes 117 | 118 | ## topping 119 | 2 C sour cream 120 | + 1 t vanilla 121 | + 1/2 C sugar 122 | - bake for 5 minutes 123 | 124 | 125 | ## Chris's NY Cheesecake recipe 126 | 127 | My variation of the classic. Has less sugar and eggs and other "stuff" that similar recipes add. 128 | 129 | + 3 packages cream cheese 130 | + 3/4 C sugar 131 | + 1 T vanilla 132 | + 3 eggs (1 at a time) 133 | + 8 oz. sour cream (one package) 134 | - bake for 45 minutes on the upper-middle rack 135 | 136 | ## Chris' Peanut Butter and Chocolate 137 | 138 | In a medium mixing bowl, melt some chocolate (about 4 T) in your preheating oven. 139 | 140 | + 3 packages of cream cheese 141 | + 3/4 C sugar 142 | + 1 t vanilla 143 | + 3 eggs (1 at a time) 144 | - move half of the batter(until it tastes right) to your mixing bowl with the melted chocolate and mix 145 | + about 4 T peanut butter into the remaining half and mix 146 | - dump the mixed peanut butter batter onto the crust 147 | - bake for 5 minutes 148 | - dump the chocolate into the peanut butter 149 | - smooth off the top and bake 150 | -------------------------------------------------------------------------------- /recipes/pie.md: -------------------------------------------------------------------------------- 1 | ## Pie Crust, double or weave 2 | 3 | + 385g (~3 C) AP flour 4 | + 224g (2 sticks) of frozen, cubed fat (butter, lard, shortening) 5 | + pinch of salt 6 | + 1 T sugar 7 | - process until butter is broken up (when adding fat, start with the harder fat [butter] then softer [shortening]) 8 | + ~175 mL ice water/vodka until it gets a little past cornmeal stage 9 | - For double crust, divide roughly equally into balls for the top and bottom crust. Mine turned out to be 460g and 395g 10 | 11 | Notes: 12 | 13 | * This amount of crust will also make 6 mini pies, though not with top crusts. You'll have to get creative. 14 | * As for the fat, I'm currently using half butter, half lard. Since lard doesn't come in sticks, I measure 112g to approximate 8T of lard. 15 | * If you have too much fat, your dough will boil in oil as it bakes, making it tough. If you have too little oil, it will be dry and taste like a cracker. You have a lot of leeway though, you don't have to be that precise. 16 | * You'll know you've added enough water when the dough will barely hold itself together when you pinch it. This takes experience. 17 | * Don't over-process the butter. After you wrap it, you should see ~BB sized chunks of butter left. Controlling this will change how flaky your crust will turn out. 18 | * Use commercial plastic wrap. It's > 50% wider than what you'll find in grocery stores (17" vs 12"). It will make turning out and wrapping dough a lot easier 19 | 20 | Apple Filling 21 | ------------- 22 | 23 | By far, my favorite filling. My favorite apples to use in single-apple pies (in 24 | roughly favorite to least order): 25 | 26 | * Pink Lady 27 | * Gala 28 | * Jonagold 29 | * Granny Smith 30 | 31 | Slice apples along the axial plane for consistent small pieces. 32 | 33 | When mixing apples, feel free to throw in some Granny Smiths because their tart 34 | flavor and firm texture really complement other apples. 35 | 36 | + 1 T lemon juice (at least, add more to taste) to a mixing bowl 37 | + many apples, peeled and sliced. toss them into the mixing bowl with the lemon juice to prevent browning (not that it really matters) 38 | + 1/4 C of sugar in a pan, start heating 39 | + 2 T butter to the pan 40 | + add the apples and lemon juice 41 | * Cook on medium heat. As the apples lose water: 42 | + ~1 T flour. Add just enough flour to absorb the liquid 43 | + ~1 t cinnamon 44 | + dash nutmeg 45 | + additional sugar to taste 46 | * Cook until it's slightly softened. It will continue to soften in the oven. You can also keep this for several days in the fridge. If you know you're going to refrigerate, you can compensate by cooking it a bit further on the stove. 47 | 48 | ## Blueberry filling 49 | 50 | Enough for six mini pies. 51 | 52 | + 24 oz fresh blueberries 53 | + sugar to taste 54 | + flour 55 | - cooked down to desired consistency 56 | 57 | ## Cherry Filling, from frozen cherries 58 | + 2 x 12 oz package of frozen tart cherries 59 | + 4 t flour 60 | - bring to low simmer 61 | - pull off cherries with a slotted spoon 62 | - reduce remaining cherry juice and sprinkle additional flour if needed 63 | - combine 64 | + 1/2 t almond extract 65 | - cool 66 | 67 | Yields 2 C of filling, which is enough for 6 mini pies. 68 | 69 | 70 | Lemon Chess 71 | ----------- 72 | 73 | Makes 6 mini pies. Double this for a 9" crust 74 | 75 | + 3/4 C sugar 76 | + 1/2 T AP flour 77 | + 1/2+ T cornmeal (plus additional cornmeal for later) 78 | + 2 beaten eggs 79 | + 1/2 C dairy (at least whole milk) 80 | + 4 T soft butter 81 | + 2 T lemon juice (about one lemon) 82 | + lemon zest 83 | 84 | NOTE: 85 | * the filling should be vomit consistency with butter chunks 86 | * blind bake the crust, and bake them tall 87 | * sprinkle some cornmeal on the bottom before filling 88 | * sprinkle some lemon zest on top after baking 89 | * works well with meringue 90 | 91 | based on http://allrecipes.com/recipe/bill-clintons-lemon-chess-pie/ and http://www.foodnetwork.com/recipes/lemon-chess-pie-recipe.html 92 | 93 | 94 | Pecan Pie 95 | --------- 96 | 97 | Yield: 5-6 mini-pies 98 | 99 | + 1/4 C brown sugar 100 | + 1/2 C dark corn syrup 101 | + 1 egg 102 | + 3/4 C chopped pecans 103 | + 2 T soft butter 104 | + 1/2 t vanilla extract 105 | + 1/2 t cinnamon 106 | + 1/4 t ground cloves 107 | + 1/4 t ground allspice 108 | + pecan halves to top 109 | 110 | ### Variations 111 | 112 | 1. Add whiskey 113 | 2. Add chocolate chips 114 | 115 | Sweet Potato 116 | ------------ 117 | 118 | For a 9" pie [original source](http://allrecipes.com/recipe/sweet-potato-pie-i/) 119 | 120 | + 464g sweet potato 121 | - microwave until soft 122 | - scoop into a food processor 123 | - process until smooth 124 | + 1 stick (8T) butter 125 | + 1 C sugar (to taste) 126 | + 1/2 C milk 127 | + 2 eggs 128 | + 1/2 t ground nutmeg (to taste) 129 | + 1/2 t ground cinnamon (to taste) 130 | + 1/3 t fresh grated ginger (to taste) 131 | + 1 t vanilla extract 132 | -- mix until smooth 133 | 134 | Notes: Make extra filling just to be safe. It freezes very well and also makes a great ice cream flavor. 135 | 136 | 137 | Pear Gorgonzola Galette 138 | ----------------------- 139 | 140 | + ~1.5 pears, sliced 141 | + ~1 T Gorgonzola cheese (to taste) 142 | + 2 T sugar (to taste) 143 | + 1 pie crust (single) 144 | -- roll pie crust 145 | -- sprinkle pears and cheese and sugar 146 | -- curl edges of pie crust on top (no waste!) 147 | -- bake at 375° F for about 45 minutes 148 | 149 | 150 | Chicken pot pie 151 | --------------- 152 | 153 | You're basically just making a roux then throwing in a bunch of stuff. You'll need enough dough to make a 6 double crusts so either make more pie dough, or thinner sheets. 154 | 155 | - Disassemble a rotisserie chicken, you're going to be using half 156 | - Turn the bones into chicken stock 157 | - Chill the stock, once chilled, it should be gelatinous and you can scrape off the fat 158 | 159 | ### Filling 160 | + 1/4 C butter 161 | + 6 T chopped onion (1 T per pie) 162 | + 1/3 C AP flour 163 | - After a minute, you'll have a blond roux w/ some onion 164 | + 1/2 C chicken stock 165 | + 1/3 C milk 166 | + 1 1/2 C vegetables (I like red potatoes, and some random frozen veggies) 167 | + Top off the chicken stock a bit to moisten 168 | + 1/2 rotisserie chicken, cubed 169 | + add chicken stock/milk until you liquid consistent/creaminess you desire 170 | - chill 171 | --------------------------------------------------------------------------------