Shrimp Curry

 

Egg Kimchi Sandwich

 

Chicken Paprikash

 

Filbert Thumbprint Cookies

85 g filberts OR pecans OR pistachios

250 g flour plus 1 teaspoon

1 cup butter, softened (2 sticks)

135 g sugar

2 large egg yolks, room temp

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Filling:

For pecans, 1/3 cup dolce de leche

For Filberts, Nutella

For pistachio, Red currant jelly

Flaky sea salt for sprinkling

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Heat oven 350F. Toast filberts or pecans 10-12 minutes. If using filberts, cool in a bowl and rub off the skins using a folded towel.  No need to toast pistachios.

Put nuts into grinder, add 1 T flour and grind until fine. Do not over-process, however.

In mixer, cream butter and sugar until fluffy, 2-3 minutes, scraping bowl as needed. 

Add egg yolks and vanilla, beat 2 minutes.

Add 1/2 cup ground nuts, salt and the remaining 2 1/4 cups flour. Beat on low speed just until combined, then increase speed and beat until dough starts to clump together.

Wrap dough in plastic wrap, shape into disk and chill: 1 hour to 3 days.

Heat oven 350F. Each cookie is about 20 grams of dough. Roll the TOP half into remaining ground nuts. Place a few inches apart on parchment lined cookie sheet.

CHILL IN FREEZER about 10 minutes.

BAKE 8 minutes. REMOVE from oven and make a thumbprint into each cookie. Continue baking until toasty 6-8 minutes longer.

Remove to cooling racks. While still warm, fill with filling.

Spaetzle

Above, two different styles of spaetzle maker.

Spaetzle: 

3 eggs,

1 1/2 cup warm water,

1 1/2 teasp. salt

550 grams flour

In mixer with whisk, blend eggs, salt and HALF of water.

Add HALF of flour.

Add remaining water -- mix -- then remaining flour.

Tradition says that the dough should be able to "hold a bubble" although this doesn't seem to be essential or perhaps true!

Cut noodles with a spaetzle-maker as you drop into lightly salted boiling water (I added a T of canola oil). Cook until they float and you see a little foam (perhaps 1.5 minutes). Strain, then rinse in cold water. Repeat in small batches.

Diana's Sourdough Bread

 

Make dough in afternoon over 3 hours, allowing 4 more hours for fermentation before shaping and refrigerating. Shape at bedtime (8 or 9 pm), cover and refrigerate until ready-to-bake the next day. ALTERNATIVELY, see instructions at bottom for starting your dough at 7 pm.

In a large dry bowl:

12 g table salt

Zero the scale. Add:

15 g malt powder, 

whole wheat flour (approx 60 g) ==>75 grams on scale

bread flour for total of 400 g. 

BLEND dry ingredients with whisk.

In a second bowl:

mix starter (125 g)

250 g water

Mix thoroughly.

pinch of yeast  (= 1/8 teasp.)

Pour wet mixture into center of dry mixture. Save this wet bowl.

Blend with whisk, butter knife, then fingers until you can FEEL that the whole mixture is uniformly moist. NO dry spots.

Use dough scraper to scrape dough off of fingers. Then use scraper again to move dough to the WET bowl you set aside. Turn it once to coat surface with that little bit of wet. Cover with a plastic wrap-sprayed-lightly-with-oil.

Cover dough.  CLOCK-zero. 1 pm 

CLOCK-ONE   2 pm or 2:30 pm

After an hour (or 1.5 hrs), fold dough over in bowl 8x. 

CLOCK-TWO. 3 pm 

Repeat folding 

CLOCK-THREE. 4 pm

Repeat folding 

On counter, let rise until doubled, 4 or more hrs.  About 8 pm

AT 8 PM:

When you have a fluffy loose risen dough, scoop it onto the clean counter. 

Shape it on the counter into a tight ball. See Patrick do it in 45 seconds: https://youtu.be/2FVfJTGpXnU.

Now you have a tight ball of dough.

Prepare a pie pan with parchment paper dusted with semolina flour.

Prepare a large plastic bag, cut open, with a light spray of vegetable oil.

Place ball of dough on the prepared paper in pie pan; cover with the plastic bag, pressing all around the dough to eliminate air — and set it in the refrigerator overnight or longer.

Diana’s Cold oven method:

The next morning, gently lift paper and dough to place into Dutch oven. Keep the plastic covering on it. I use this glass casserole, placing the dough on top of the LID side: https://smile.amazon.com/gp/product/B07H9K97WG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Let it rest and come to room temperature 2-3 hours. 

Prepare to bake: remove plastic wrap, dust with flour, score with razor blade.

Trim the parchment paper so that it won’t extend out of the pot - add a few small squirts of water under the parchment paper — place Dutch oven lid on top — put into cold oven and turn to convection 450 degrees. 

When oven temp reaches 450, set a timer for 15 minutes. When it rings, remove lid of dutch oven.

Set timer for 5 minutes. Then insert thermometer set to 211 degrees - set alarm on timer for another 5 minutes.

Wait for 211 degrees BUT WATCH IT. The temperature is just an estimate of doneness — it must also reach the crust color that you want. Do not burn the bottom, however.

Remove the loaf from the oven, lift it out of the cookware and put it back into the hot oven (NOW oven is turned OFF) and set it on the rack for an additional 10 minutes to crisp up.

Cool on rack for at least 90 min.

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Overnight method.

At 7 pm, make a shaggy dough.

Cover the dough and leave on counter 1 hour under a wet kitchen towel.

Fold 4 times in the bowl using a flexible dough scraper - cover again with SPRAY OILED PLASTIC WRAP:  set it in refrigerator overnight, next morning bring to counter and let it sit for 6 hours; shape; rest 1-2 hours; bake using COLD OVEN procedure.

Sally Chopped Salad

Chopped:

Seedless cucumber (or regular, remove seeds)

Jicama

Cherry Tomatoes 

Kosher salt

Bell Peppers (1 large red, orange or yellow)

Radishes (about 1/2 of a package)

Red cabbage (chopped small)

Parsley (lots, chopped)

Lemon juice and lime juice

Dressing options: sesame oil, olive oil, red wine vinegar, salt and pepper, dried oregano.

Optional add-ins:

Lettuce 

Feta 

Pomegranate 

INSTRUCTIONS:

Begin with salt, then citrus marinade:

Salt tomatoes and cucumbers in 2 separate bowls, letting them sit for a while until liquid is released, an hour or so. 

Spin them (or squeeze with hands) to remove excess liquid. Put them in a bowl with lemon juice from 1 whole juicy lemon. 

Put the chopped jicama in a bowl by itself with lemon juice or, preferred, lime juice.

Let tomatoes, cucumbers and jicama marinate in the lemon juice and lime juice for an hour or so.

Meanwhile, chop everything else and put into a large separate bowl. Dress with olive oil to keep moist.

Toss the citrus-marinated chopped vegetables into the big bowl of other vegetables, toss it all together. 

Tweak the dressing as desired with oil, red vinegar, etc.