Author: Robert Andrews

INGREDIENTS

• 1/2 cup water
• 1/2 cup active sourdough starter
• 2 C AP flour, 200 grams
• 2 tsp raw honey
• 2 tsp Instant Yeast or Quick Rise Yeast (Not Active Dry)
• 1/2 tsp sea salt
• 1 TBL olive oil

STEP BY STEP

1. MAKE THE DOUGH
   • Place all of the dough ingredients in the bowl of a stand mixer.
   • Mix with a spatula until it somewhat comes together
   • Put a dough hook on the mixer
   • Knead on low speed for 5 minutes, then increase to medium low and mix for another 10 minutes
   • The dough should be soft, and put from the sides of the bowl
   • Add more flour if the dough seems very wet, but better too wet, than too dry
   • Transfer the dough to a lightly greased, large glass bowl, turning once to grease the top of the dough.
   • Cover and allow to rise in the refrigerator for 10-20 hours.
2. FORM THE LOAF
   • The next day, flour your work surface
   • Put the dough on the counter and pat it out to a rectangle.
   • Grab the far edge of both sides of the dough and stretch it up and over to the middle of the dough.
   • Use the side of your hand to press the loaf flat
   • Repeat about eight times.
   • Form into a elongated pillow and put it on a parchment lined baking sheet
3. SECOND RISE
   • Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 3-5 hours, depending on how warm your kitchen is.
4. BAKE
   • At the 2 1/2 hour mark, preheat your oven to 450°F.
   • Slash the loaf with a sharp knife.
   • Bake in preheated oven for 25-30 minutes, or until deep golden.
   • Transfer to a wire cooling rack and allow to cool completely before cutting

INGREDIENTS

• 1/2 head red cabbage
• 1 small to medium carrot
• 2 chives
  • IN A SEPARATE BOWL
• 1/4 C sour cream
• 1/4 C Miracle Whip
• 1/4 C Greek Yogurt
• 1 TBL apple cider vinegar
• 1 TBL granulated sugar
• Scant black pepper

STEP BY STEP

1. Slice cabbage into thin pieces
2. Shred carrot
3. Mix and toss both in 1 tsp fine salt
4. Let rest in a colander for 30 minutes (in the sink)
5. Cut chive greens on the bias into 1/4 inch pieces
6. Include the whites intact for anyone who want to eat them
7. Give a quick rinse and wrap in a tea towel to remove excess moisture
8. Mix all other ingredients in a separate bowl and combine
9. Toss in cabbage mixture
10. Let flavors meld for at least 30 minutes before serving

INGREDIENTS

• 1 Sticks Butter
• 1/2 C Sugar
• 1/4 tsp Salt
  • Cream sugar and butter together
• 1 Egg
  • Blend till mixed
• 1/4 tsp Flavor or Vanilla
• 1 C Flour
  • Divide into thirds
  • Roll into logs
  • Roll in colored sugar
  • Roll/Wrap tightly in plastic
  • Refrigerate 2 hours
  • Slice into 1/4 inch medallions
• Ungreased cookie sheet
• Bake 8 minutes at 350º

THE AMOUNTS IN THIS RECIPE HAVE NOT YET BEEN TESTED

INGREDIENTS

• 1 TBL active yeast
• 1 TBL sugar
• 1/4 C AP flour
• 1/4 C whole milk
  mix above
• 1/2 C more milk
• 2 TBL canola oil
• 1/2 C melted butter
  heat, then let cool
• 1 C more AP flour
• 2 TBL dried milk

STEP BY STEP

1. Combine yeast, half the flour, sugar and a quarter of the milk
2. Let proof while you heat the milk
3. Heat the rest of the milk in the microwave with the butter and canola oil until it is 190 degrees.
4. Let milk cool
5. Add the rest of the flour, baking soda and baking powder and let rise 1 hour
6. Rub sides of muffin tin with softened butter
7. Roll small marbles and place 3 in each muffin tin
8. Let rise till doubled in size – another hour
9. Bake at 400º for 15 minutes

INGREDIENTS

• 1/4 C Parmesean cheese
• 1/4 C Manchego cheese
• 1/4 C Pecrino Romano
• Diced bell pepper, Padron pepper or Asadero pepper (mild)

STEP BY STEP

1. Dice peppers
2. Toss the peppers in olive oil, then bake in a preheated oven at 450º for 5 minutes, then set aside
3. Using some sort of ring, place 1 TBL if cheeses in loose piles on parchment paper.
4. Top with a few pieces of diced pepper
5. Bake at 400º for 12 minutes
6. Cool slightly before trying to remove from parchment
7. Serve slightly warm

INGREDIENTS

• 1 medium russett potato – 1/2 inch sticks
• peanut fry oil
• Chicken/Beef gravy
• Sprinkle with white cheese curd
  ALT:  full fat block mozzarella pieces
• Put into oven to melt the cheese

Cheese curd is nothing more than the solid left behind when milk spoils

STEP BY STEP

• FRIES
  • Cut fries and cook at 300º for 7 minutes
  • Set aside to drain
  • Increase temp to 375º
  • Cook until golden brown
  • Season with salt and pepper while still hot
• GRAVY
  • 1.5 TBL butter
  • 1.5 TBL AP flour
  • • Cook the butter and flour together
  • 4 oz beef stock
    • Add to flour and whisk until smooth
  • 2 oz chicken stock
  • 2 tsp corn starch
  • 2 tsp water
  • pepper to taste
    • Mix above and add to the beef stock
• CHEESE CURD
  • Use real cheddar cheese curd or whole fat mozzarella pieces
• Plate your fries
• Add a ladle of hot poutine gravy
  • Add more if necessary to coat all fries
• Add the cheese curds and toss again

INGREDIENTS:

• Flour tortilla
• Corn tortilla (or taco shell)
• Fillings
  • sour cream
  • refried beans
  • guacamole
  • salsa
  • shredded cheese
  • carnitas

STEP BY STEP

1. Fold and fry corn tortilla if using fresh
2. Put a flour tortilla on the outside
3. Sear your carnitas
4. Put in fillings

Here is the recipe for TEMPURA BATTER.

1. Use large shrimp
2. Use bamboo skewers for your shrimp.
3. Remove the shell (not the entire tail though)
4. Trim the tip from the tail to remove debris and liquid
5. Remove the GI Tract, and rinse the shrimp
6. Cut small slits opposite the GI tract every 1/4 inch
   This will allow you to straighten the shrimp
7. Press to straighten the body and thread onto your bamboo skewer
8. BREAM is also a good fish to thread on with your shrimp.
9. Cut thinly on a diagonal
10. Set on paper towel to dry
11. Dip in tempura batter and let drain slightly
12. Put into hot oil 350-365º
13. Cook no more than 3 minutes