averymclaren

1 cube beef bouillon (knorr)

1 cube pho (vien gia vi)

6 cups H2O

1 small cinnamon stick

2 star anises

green onions

basil

cilantro

bean sprouts

packet of beef slices (asian market)

flat rice noodles (1/2 packet)

2 tbsp fish sauce

red chilli flakes (dash/pinch)

lemon juice (bunch of squirts)

Steps (will try making it from scratch one day)

boil pot of H2O to prep noodles (6min)

add anise, cinnamon, green onion bottoms, beef bouillon, & pho cube into boiling pot of H2O

toss in fish sauce, chilli flakes, lemon juice, & beef to let simmer for 10min

add cilantro, basil, bean sprouts in bowls 

layer in noodles/soup

Middle

70g brown sugar

1tsp cinnamon

15g apf

Struessel

60g brown sugar

60g apf

1tsp cinnamon

pinch salt

57g unsalted butter

Cake

135g apf

15g corn starch

1.25tsp baking powder

salt

85g room temp unsalted butter

1.5 eggs

90g sugar

1tsp vanilla 

120mL sour cream

173g apf

1/2tsp salt

3/4tsp baking powder

17g lard

95mL warm H2O

10′ rest

8 rounds/roll out discs

SOUP BASE:

Broth

3lb pig trotters

1b green onion

1 yellow onion

2 shallots

2″ knob ginger

H2O

Tare

Dashi-steep 3x2″ kombu, 1/2c katsuoboshi, 3/4c H2O

3/4c soy sauce

1/4c + 2tbsp mirin

1/4c chashu braising liquid

TOPPINGS:

Chashu

2lb pork belly with skin

1/2c soy

3/4c mirin

1c rice wine

2″ ginger

1b green onion

4-5 cloves garlic

Bamboo shoots aka Menma

crushed red chilli flakes

1tbsp sesame oil 

100mL H2O

1tsp sake

2tsp mirin

1tsp stock

can of bamboo shoots

2.5c apf

1/2tsp ady with warm H2O/pinch sugar

1/2tsp sugar

1/2tsp salt

1/2c H2O

let rise for 1h

I used a blend of the NYT & the Great Canadian Baking show recipes:

Ingredients

178g rm temp H2O

6g active dry yeast

2g sugar

2g salt

1/3 whole egg

1/3 egg yolk

20g canola oil

57g honey

208g apf

1 quart H2O boil

13g honey

sesame seeds

Steps

combine H2O, yeast, sugar, salt

whole egg, yolk, oil, honey, 

add flour SUPER STICKY DOUGH

FLOUR EVERYTHING & knead

oil bowl & plastic wrap top

20′ rise

divide into 6

8″ coil & pinch to seal

15′ let rise

have oven rack on lowest level at 400F

boil H2O with honey

slotted spoon 2 bagels for 1.5′ per side

sprinkle sesame

Toss this all in a bowl:

3 medium peaches

2 tbsp brown sugar

2 tbsp white sugar

nutmeg

cinnamon

1/2tsp lemon juice

1tsp corn starch

spoon this mix on top:

1/2c apf

2tbsp sugar

2tbsp brown sugar

1/2 tsp baking powder

sprinkle salt

3 tbsp unsalted butter

2tbsp boiling H2O

sprinkle 

1.5tbsp sugar

1/2 tsp cinnamon

I wanted kare pan but did not want to go through a shallow fry panko process...so tried this idea out instead!  This recipe is meant to use up leftovers so be mindful of any leftovers or leftover ingredients you’d like to use!

Servings: 4 fist sized buns

Filling (you can also use any leftover beef or chicken curry!)

1 potato

1 carrot

1/4 medium onion

red chili flakes

chilli powder

curry powder

garam masala

2 cloves garlic 

1 small knob of ginger finely grated

lemon juice

cilantro

Optional: use whatever is in your garden/fridge that you think will go well as a curry filling, green onion

sesame seeds

Tangzhong

7.5g apf

45mL milk

Dough

150g apf

3g active dry yeast

60mL milk

1/2 egg (save other 1/2 for egg wash)

20g rm temp butter (used salted)

pinch of salt

Filling Steps

chop potatoes/carrots into little bite sized cubes

Boil potatoes/carrots til somewhat soft (parboil)

dice onion + garlic

prime your spices in a pot with oil (I use EVOO)

add onion until translucent

add garlic

add potato/carrot

add cilantro & whatever else you’d like at this point

let cool

Bun Steps

over low medium heat in a saucepan, whisk milk + flour until thick

in small bowl, add rm temp milk, sugar, + yeast

in large bowl, mix together flour, tangzhong, yeast, + egg 

massage in butter

let rise 1.5h (won’t rise much)

divide into 4 dough balls

let rest for 15′

roll out into discs ~5″ or more

fill with 2 tbsp of curry

seal closed 

let rise for another 30′

place in glass pyrex on parchment paper or well buttered surface

egg wash + add sesame seeds if you have.

bake for 40′ or until golden at 350F

You know when you’re quarantined & order groceries?  The groceries arrive --thank you for all your help grocery workers!  But bread is sold out...so make some!

Ingredients

174g H2O

125g milk

9g yeast

440g apf

21g sugar

42g unsalted butter used salted butter because it was on sale

2g sea salt omit because accounted for above

Steps

warm up to body temp H2O + milk in saucepan

transfer to small container 

add yeast 

mix together apf, sugar, & yeast in large bowl

massage in butter

knead dough into smooth bowl

grease bowl + let dough rise 1.5h (should double)

punch out air

roll it to 0.5″ thick

TIGHT roll like a cinnamon roll

place in loaf tin (squish in if you have to) + cover with another loaf tin for 45′-1h for 2nd rise

350F for 35-40′

We ate the loaf in 3 days & kept it at room temp.  Was great for sammies!

Recipe adapted from: https://smittenkitchen.com/2016/10/russian-honey-cake/

Servings: makes a 5″x 9 layer cake aka 4 generous slices

Cookie Layers

85g honey

50g sugar

58g salted butter (preferably use unsalted but this was on sale)

1/2 tsp baking soda

1.5 large eggs (scramble 3, use half, save half for pasta al forno)

2.5mL vanilla extract

228g apf

Icing

**definitely make less than this -- I’d even say half

450g 11% greek yogurt (closest substitute for smetana/Russian sour cream in Canada)

200g condensed milk

optional 50g cream cheese (I just had leftover cream cheese & wanted to use it)

Honeycomb Topping

3g baking soda

34g sugar

1g maple syrup

20g honey

vanilla

salt

Steps

MEASURE OUT EVERYTHING BEFORE HAND

preheat oven 350F

cut parchment paper squares because it is going to be a flour bath

whisk eggs lightly in bowl

in medium saucepan, add sugar, honey, butter on medium heat

simmer 3-4′ til tan

whisk in baking soda

TIME SENSITIVE, KEEP WHISKING as you SLOWLY add the toffee mix!!!! you want to temper your eggs aka don’t dump all the hot toffee mix into the eggs

add vanilla

add apf slowly

roll onto floured parchment paper as thinly as possible

press out as many circles as you can (I used my teapot lid, use whatever round thing you have near)...recipe says 8, but I decided 9 looked fun...

keep the scrap dough

dock circle with tiny fork

bake 6-7′ all the layers & scraps

let cookies cool

mix yogurt, cream cheese, condensed milk 

on baking tray, line with parchment paper & begin layering with dab of icing then cookie then coat all over with icing

next day, take scraps & blend into dust

crumb all over the cake’s sides Steps below are optional:

make honeycomb by adding sugar, honey, maple syrup, vanilla, & salt in pot

place parchment paper down on baking sheet

drop baking soda into pot

quickly layer toffee onto baking sheet

let cool & break into pieces for decoration

Ingredients:

All the summer fruits in a pot, corn starch, sugar, lemon juice to your liking!

Dough recipe: https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/

Sauce Ingredients you mix in a pan then toss chickones:

3 tbsp tomato sauce / ketchup

2 tbsp gochujang

1/4 c honey

1/4 c brown sugar

2 tbsp soy sauce

4 cloves minced garlic

1 tbsp sesame oil 

Servings: 2 loaves!!

Ingredients

Dough

530g apf

100g sugar (13g sugar for yeast, 87g sugar post-proof)

12.5g active dry yeast (always 25% more than instant yeast)

175g lukewarm H2O

3 eggs

150g butter ROOM TEMP

3g sea salt

Glaze

80g H2O

70g sugar

Steps:

proof yeast with lukewarm H2O + 13g sugar for 10′

in large bowl, combine flour + sugar + salt

add eggs + yeast

add butter slowly

in bowl, knead for 10′

oil bowl, cover with plastic, + refrigerate overnight

coat 2 loaf pans (9″x4″) + line with parchment paper

take 1/2 dough + roll out to 10″ width

spread nutella mix + leave 0.5″ border

brush far end of dough with H2O

roll into roulade + seal 

flour coated tray + put in freezer for 10-15′ to allow for easier cutting

flour surface, hands, + knife (alternatively, soak knife in hot H2O to cut through buttery dough easily)

Take one cigar out + cut lengthwise

start from center + twist as tight + as many as possible

boil pot of H2O & place on bottom rack of oven

let rise under damp tea towel for 1-1.5h in OFF oven with pot providing humidity

preheat oven 375F for 30′

make glaze by dissolving sugar in H2O on heat

Recipe adapted from: https://bit.ly/3eEzlDe

Serving: 1 loaf

NB: using weights over volumes has drastically improved my baking game. definitely if you can invest in a scale as they take little room in any kitchen but hold much value.

Ingredients

5.5g active dry yeast

6.5g sugar (for the yeast mix) + 50g sugar

207mL H2O

59mL olive oil

2 eggs + 1 for egg wash

7g salt

500g apf

sesame seeds

Steps

Heat oven to 150F then turn it off

in a large bowl, combine yeast + 6.5g sugar + H2O & let bloom for 8-10′

whisk oil into yeast mix

beat one at a time eggs 

add salt + 50g sugar

gradually add flour 

on floured surface, knead until smooth

grease bowl with oil & return dough

cover with plastic wrap + let rise for 1h in preheated oven to double in size

punch down dough + let rise in oven again for 30-40′

divide into 6 equally weighted balls (I had 907g total, so 151g/ball)

roll each ball into 12″ strands

lay out like a fan + grab farthest right strand

always take farthest right strand + mantra is 2+1+2 aka strand goes over under 2 strands, over 1 strand, under 2 strands (if you want to make a circle weave braid, here’s a link: https://bit.ly/3aG64HN)

pinch with H2O to seal ends

place on baking sheet + brush with 1 egg (whisked separately & save in fridge)

let rise for 1h at room temp

preheat oven 375F 

Brush 2nd egg wash + sprinkle with sesame seeds

Japchae Attempt #2

Servings: 4 plates + leftovers for the next day

The first time I made this, I over complicated the steps. It can be done in 40' for your starving Muay Thai partner...I've converted to grams from now on.

Ingredients

230g of beef that's on sale

4 cloves of garlic cuz I love my garlic

Sugar

Black pepper

Soy sauce

Sesame oil

1/2 onion

2 carrots juliennnnnuh

1 red bell pepper

Dehydrated shiitake

A pillowcase of spinach

280g sweet potato starch Noods

Sesame seeds

Green onions

Steps

Soak mushrooms

Cut everything up

Put 1tsp sesame, 1tbsp soy, black pepper, 1tsp sugar, 1 clove garlic in bowl to marinate beef while prep everything

Boil & drain noods for 7 min

Rinse in cold water & transfer to large bowl (pictured above)

Cut with clean scissors

In a pot, saute onions, carrots, bell pepper, garlic, spinach until wilted

In pan, cook off beef

Combine beef, veg, & noods

Prep mix of 3 tsp sugar, black pepper, 2.5 tbsp soy, 1 tbsp sesame oil to throw on top

Mix well with tongs

2 tbsp soy sauce

1 tsp brown sugar

1/6 tbsp rice vinegar

1 jalapeno

1 snip of anise 

H2O to top up

3 tbsp toasted sesame seeds

2 tsp japanese mayo

2 tbsp rice vinegar

1 1/2 tbsp soy sauce

1 tsp sugar