Cooked

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine. Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot. Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days

1. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Cook pork belly until lightly browned on the bottom, about 3 minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. Transfer pork belly to a plate and set aside.

2. 2.

   In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant. Add star anise and chili (if using), and sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. Add five spice powder, dark and light soy sauces, and water and bring to a boil.

3. 3.

   Return pork belly to the skillet and reduce heat to low. Cover skillet and cook until pork belly is very tender, at least 1 hour or preferably 2 hours.

4. 4.

   For the Buns and Toppings: Meanwhile, combine peanuts and sugar in a blender or food processor and pulse, stopping to scrape down the sides, until the mixture resembles a coarse powder, about 1 minute.

5. 5.

   Set a steamer over a pot of boiling water. Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes.

6. 6.

   To Serve: Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top pork belly with a pinch of the chopped cilantro and a sprinkle of the peanut powder. Serve immediately. http://www.seriouseats.com/recipes/2014/04/taiwanese-pork-belly-bun-recipe.html

1. 1.

   For the Granola: In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes (the chia will look a little fuzzy, but that's normal). Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.

2. 2.

   For the Mix-Ins: Meanwhile, adjust oven rack to middle position and preheat to 350°F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.

3. 3.

   To Bake the Granola: Reduce oven temperature to 300°F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks.

4. 4.

   When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.

   http://www.seriouseats.com/recipes/2017/06/crispy-homemade-granola-recipe.html

1

Spice rub: In a medium bowl, combine brown sugar, soy sauce, lemon zest, smoked paprika, thyme, ground ginger, garlic powder, allspice, black pepper, salt, and cayenne pepper. Divide rub between the two slabs, and rub it all over the ribs: top, bottom, sides, and ends. Place the ribs, meat side up, on a foil-lined rimmed baking sheet fitted with a wire rack. Cover with plastic wrap and refrigerate overnight.

2

Preheat oven to 275 F. Remove ribs from refrigerator and remove plastic wrap. Pour 2 cups water into the baking sheet under the ribs. Bake 1½ hours. (Note: Total rib cooking time will be 3 hours: 1½ hours with the dry rub in this step, and an additional 1½ hours with sauce in Step 5.)

3

Sweet Q Sauce: Heat oil in a Dutch oven over medium-high heat. Add the onions, chiles, garlic, and ginger and cook, stirring occasionally, until vegetables soften, about 10 minutes. Add coffee, beer, molasses, vinegar, ketchup, chicken stock, lemon juice, cayenne, and soy sauce and bring to a simmer. Turn the heat down to medium low and cook uncovered at a low simmer until reduced by about half, 30-40 minutes.

4

When the sauce is thick and reduced, remove from heat; pour into blender. (Place a kitchen towel over the lid and hold lid down firmly when blending hot liquids, or let sauce cool 30 minutes before blending.) Purée until smooth by starting on low speed and gradually increasing to high speed, 10 seconds. Taste and adjust seasoning for salt. (Makes about 2 cups Sweet Q Sauce.)

5

Finish ribs: Remove ribs from oven. Spread ½ cup sauce onto both racks of ribs and place back in the oven for another 1½ hours. Turn oven temperature to broil; cook ribs for 10 more minutes until dark brown, crispy, and caramelized on top. Remove from oven and let rest 10 minutes before cutting into 1- or 2-bone pieces. Serve with additional Sweet Q Sauce.

1. Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl. 2. In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate to drain. 3. Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes. 4. Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve. Makes 4 servings.

1. brine the ham
2. Bring all brine to boil, in 2 qts of water.  add 4 qts of water, add to ham.
3. refrigerate 4 days
4. remove night before to dry
5. preheat oven to 225F
6. Put glaze in blender, add to ham
7. Bake ham for 7 hours
8. take ham out of oven, turn temperature up to 375
9. Mix 2 tbs of honey to pan juices and brush ham
10. Add ham back to oven and good for another 45 mins until internal temp minimum 155F
11. Leave ham to rest 20 mins, and cut/shred on cutting board

Step 1 Line a baking sheet with a silicone mat or parchment paper. Step 2 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Step 3 Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups). Step 4 Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Step 5 Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Step 6 Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours. Step 7 Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Step 8 Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour. Step 9 Preheat oven to 375 degrees F (190 degrees C). Step 10 Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Step 11 Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.) When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.