21 March 2021

 Paul Hollywood Baps

175g white wheat

200g ap flour

5g instant yeast

7g salt

30g sugar

30g butter

250g water

10-15min, 425°F.

This is the standard burger bun recipe now.

22 November 2020

 Soft Peasant Sandwich Bread

768g flour (576 bread, 226g rye)

1T kosher salt (18g)

1T sugar

2 1/2tsp instant yeast (5g)

3c water

1/3c oil (67g olive)

8 November 2019

Noodle Kugel

12oz wide egg noodles
8 large eggs (9 medium)
1 1/2c sugar (this was too much, try 3/4c next time)
1 1/2# cottage cheese
6oz butter, melted
1/2tsp salt (if using salted butter, reduce this a bit)

Parboil noodles (3-5 min) and drain. Whisk eggs, whisk in sugar, cottage cheese, butter, and salt. Stir in noodles. Pour into buttered 9x13 pan and bake at 350*F for about an hour. Top should be beautifully browned and a knife should come out clean.

Savoury variation: stir in 1-2 sauteed chopped/sliced onions and a couple of tablespoons poppy seeds with the noodles.

Spaghetti alla Carbonara Master Recipe

Spaghetti alla Carbonara (Cook's Illustrated, modified from two recipes)

8 slices thick bacon or salt pork, sliced into 1/2" pieces
3 cloves garlic, minced
15g pecorino Romano, grated (1/4c)
50g Parmesan, grated (3/4c)
3 eggs
1# spaghetti
salt & pepper

Bring bacon & 1/2c water to simmer in 10" skillet over medium heat; cook til water evaporates* bacon begins to sizzle, 8-10 minutes. Reduce heat & cook til bacon browns and fat has rendered, 5-8 minutes longer. Add garlic & cook til fragrant, 15-30 seconds. Drain, measuring out 1T fat into medium bowl. Whisk in cheeses, eggs, & pepper.

Meanwhile, cook 1# spaghetti in salted water. Drain, reserving 1c cooking water. Return to pot.

Whisk 1/2c reserved pasta water into egg/cheese mixture and pour over pasta, tossing to coat. Add bacon & toss. Let pasta rest 2-4 minutes, tossing frequently, until sauce has thickened & coats pasta. Adjust consistency with remaining reserved pasta water if needed.

*this keeps bacon tender

30 December 2018

Munker (otherwise known as æbleskiver, North Wild Kitchen, thirded)

1 egg
80g sugar
85g milk
165g flour
3/4tsp soda (5g)

Quite thick, made 23 (our pan is a small one)
Cut back on the sugar next time.

12 August 2018

Raised Waffles (Smitten Kitchen, modified)

1/2c water
5g instant yeast
2c milk
4oz butter
1tsp salt
1tsp sugar
250g flour
2 large eggs
1/4tsp soda

Mix up all but soda & eggs. Let raise overnight. Whisk in soda & eggs. Waffle. (3) 2T scoop (scant) for the regular waffler, 1/2c plus a bit for the large one. We got 8 small and 6 large. I like them both.

These are quite possibly the lightest, crispest waffles I have ever tasted. Not what I want every time I want waffles, but definitely best in class.


Egg Pasta (Mastering Pasta by Marc Vetri)

3 large eggs
300g flour
1T olive oil
1T water


Veronese Mushroom Sauce (At Elizabeth David's Table, modified)

Saute small onion in butter & oil, along with a handful of parsley and some garlic. Sprinkle a little flour over & stir in 2 pints oyster mushrooms. It was getting a bit dry, so added a couple tablespoons white wine.

Master Egg Pasta Recipe

from Marc Vetri's Mastering Pasta

100g flour per 3 large eggs.
For every three eggs, 1T olive oil & 1T water.

300g flour, 3 eggs, 1T oil, & 1T water make about a pound of dough.

12 October 2016

Lemon Curd (microwave)

2 large eggs
1c (7oz) sugar
7/8c lemon juice (from 4 lemons)
zest from two lemons
1/2c unsalted butter

After straining, the end result tastes fine, but it's really too much work. I don't like scrambled eggs in my curd, and it's too difficult to tell when it's done. It never actually seemed to thicken properly, but it did turn out in the end. I'd much rather pull up an stool and read for 10-15 minutes whilst whisking/stirring on the stovetop.  Yielded 1 7/8c.


Lemon Curd (stovetop)

3 large eggs
1/2c juice (from 3 lemons)
1/2c sugar
4T butter (salted)

This was a pleasure to make. Yielded 1 3/4c.

Eggs Scrambled with Parmesan and Rosemary

4 large eggs
1/2c Parmigiano-Reggiano cheese, chopped (1/4"-1/2" pieces)
2T unsalted butter
4 slices bread, toasted
1/2tsp fresh rosemary

Whisk together eggs and cheese. Melt butter in a medium skillet over medium heat. When butter sizzles, reduce heat to low and add egg & cheese mixture. Cook, stirring gently until set but creamy, about 2 minutes. Spoon eggs onto toast and sprinkle with rosemary. Salt and pepper to taste. Serves 2.

German Pancake, Lodge-style

3 eggs
1/2c milk
1/2c flour
1/4tsp salt
1T butter

Heat 8-10" cast iron skillet in oven (450*F). Combine ingredients. Melt butter in skillet, swirl to coat. Pour in batter, bake for 12-14 minutes. Can double recipe and bake in a 9x13 pan. Can get by with just two eggs, but three makes it bubble up more. Also, I prefer the eggier flavour/texture. Serves 4.

17 January 2016

Mayonnaise

2 yolks
300mL olive oil (Gourmet Chef)
2T white wine vinegar
1/2tsp salt
1/4tsp lemon juice

First batch curdled, so enter double batch. Ended up with a little over a cup and a half. Can definitely taste the olive oil. It's different. Very good in chicken salad.

9 September 2014

Another egg!

6 September 2014

First egg today!