Cooked

Instructions

1. Turn the shanks in the seasoned flour, and shake off any excess flour. Heat the oil in a heavy-bottomed casserole. When hot, add the lamb shanks and brown all over. Remove the meat with a slotted spoon and put to one side. Add the onions, garlic and herbs, and sauté until golden and softened. Raise the heat and add the wine and vinegar together. Bubble them furiously for 2-3 mins to reduce.
2. Return the shanks to the casserole and cover with greaseproof paper and a lid. You can add a couple of strips of lemon rind if you like. Lower the heat and simmer very gently for 2 hours. Turn the shanks from time to time, and add more wine if the liquid is evaporating. Longer cooking won't hurt them; the meat should fall off the bone.

Instructions

1. Cook the rice according to package directions, and preheat the oven to 375 degrees.
2. Meanwhile, caramelize the onions. Heat a tablespoon of butter and a tablespoon of olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with ½ teaspoon of salt and a little pepper, and cook until they’re tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons, and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice, and 1 cup of grated cheese in a large bowl. Season to taste with salt and pepper.
3. To assemble the gratin, first use 1 tablespoon of butter to generously coat a 2-quart baking dish. Spread the wild-rice mixture into the prepared dish and pour broth over it. Sprinkle the remaining 1 cup of cheese on top. Toss breadcrumbs with 1 tablespoon of melted butter Andy salt and pepper to taste. Sprinkle the breadcrumb mixture over the cheese.
4. Bake for 30 to 35 minutes, or until bubbly and beginning to brown on top.

Instructions

1. In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich.
2. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
3. In morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
4. Bake, uncovered, 1 hour at 350 degrees F. Let sit 10 minutes before serving.

Instructions

1. Place the water into a large stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. The aromatic fragrance of the spices is simply amazing.
2. Remove from the heat and add the ice. Stir until the ice has melted. Ice is added to cool down the solution but you can totally skip this and just refrigerate the brine until it reaches a temperature of 45 degrees F.
3. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for at least 10 days. Check daily to make sure the beef is completely submerged and stir the brine. If you don’t have a huge zip top bag, brine the brisket in a large tupperware container and make sure to flip the brisket each day to make sure that all of the brisket comes in contact with the brine.

Cooking the Beef Brisket

• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

1. After at least 10 days, remove the brisket from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
2. Remove from the pot and thinly slice across the grain.

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Step 1

Mix together the red fife flour, baking soda, ginger, cinnamon, cloves, nutmeg, pepper and salt in a large bowl. Set aside.

Step 2

Beat the butter and dark brown sugar in a large bowl with either an electric mixer or in a stand mixer.  Mix on medium speed until light and fluffy.

Meanwhile, weigh the molasses and egg together in a separate small bowl. 

Step 3

Gradually add the molasses and egg mixture to the butter and sugar while mixing on medium speed.  Scrape down the bowl as needed.

Step 4

Reduce speed to low and gradually mix in the flour/spice mixture, scraping down the sides of the bowl occasionally to ensure proper incorporation.  Mix until dough fully comes together and there are no more dry spots.
Step 5

Separate dough until two equal parts and press dough into 2 thick flat discs. Wrap in plastic wrap. Refrigerate for at least 4 hours or overnight. Dough can be kept in the fridge for up to four days.

Baking Day

Preheat oven to 350*F. Roll out dough, one disk at a time, on a lightly floured work surface.  Roll dough to ¼ inch thickness for crispier cookies, or ½ inch thick for softer cookies.  Cut into desired shapes using cookie cutters (please note to reduce bake times for smaller cookies).  Place cookies 1 inch apart on parchment lined baking sheets.

Bake cookies for 8-10 minutes or until the edges of the cookies are set and just beginning to brown (baking times will vary based on individual ovens, cookie size and thickness). Cool cookies on baking sheets for a few minutes then move to wire racks to cool completely.  Decorate cookies as desired using royal icing, or icing of choice.

Mix all the ingredients apart from one of the eggs. Knead the mix and shape it like a flat ball about 5 cm wide. Place it on a baking tray lined with parchment paper and varnish the top with the remaining egg. Oven-bake at 180 °C (356 °F) for 5 minutes. Take out the tray and cut the loaf in strips of 1,5 cm placing each strip sideways. Put back in the oven for 30 more minutes, until they are nice and golden. Let them dry and enjoy! 

If at any point you need a break from baking or perhaps want to play a bit while they dry: take the spoon, put a little almond marble on it and start to walk without letting it fall. Try to go quicker and quicker, running as fast as you can. Can you even climb up and jump down keeping the marble up on the spoon? It's all about the balance!.. 

Make creamy dressing: Whisk everything to combine and add half (2 tablespoons) of the minced chives. Taste and adjust ingredients such as salt and pepper as needed.
Make buffalo sauce: Whisk butter and hot sauce to combine and set aside.

To serve: Arrange vegetables, onion, and blue cheese on a large platter. Place lettuce in a large bowl. I like to keep the chicken separate just in case someone doesn’t eat it.

To assemble: Place some lettuce on plate, followed by chicken. Add all of the vegetables, onion, and cheese you like then drizzle with creamy dressing, followed by buffalo sauce. Garnish with remaining chives.

Notes:

You could definitely omit the chicken here and still have an amazing salad. Diced firm tofu would be great, too, or you could grill it in strips.

Use any vegetables you like here, but if you’re curious, I used 1.5 cups celery (from 2 large ribs), 1.5 cups carrots (from 3 slim carrots, about 6 ounces total), 1 cup yellow pepper (from 1 large), 1.5 cups cucumber (from 1.5 Persian/small cucumbers, about 5 ounces), and 1 cup diced tomatoes (from larger cherry tomatoes).

1. Add the onion, garlic, scallions, sesame seeds, and sugar to a clean blender jar.
2. Halve the kiwifruits, and use a spoon to scoop out the flesh.
3. Add the flesh to the blender, and toss out the skins.
4. Add the remaining ingredients, and purée the mixture on high speed just until a smooth sauce forms, about 10 seconds.
5. Pour the marinade into a sealable jar or container, and store it in the refrigerator for up to 1 week