Author: Robert Andrews

INGREDIENTS and STEP BY STEP

1. Mix the following ingredients in a small glass bowl, and set aside
   • 1 package (1/4 ounce) active dry yeast
   • 1/4 cup warm water (110° to 115°)
   • 1 TBL sugar
2. In a larger (KitchnAid) bowl, combine
   • 1 cup warm buttermilk (110° to 115°)
   • 1/2 cup softened butter
   • 1 large egg, room temperature
   • 1/3 cup sugar
   • 1/4 tsp baking soda
   • 1 teaspoon salt
   • 4 cups bread flour
   • THE YEAST MIXTURE
3. Stir for about 8 minutes.  Your final ball should be about like a pizza dough ball
4. Put into glass bowl, cover lightly with oil, and then cover and set aside for an hour
5. Take out dough ball and cut into half, then half again – so that you have 4 pieces
6. Cut each of these into 3 pieces, and put 12 resulting pieces in a greased baking pan.
7. Cover and let rise 45-60 minutes
8. Brush rolls lightly with 1 TBL buttermilk and 1 TBL butter
9. Bake for 20-25 minutes at 325 degrees  (Internal temp about 195º)
10. Cool in pan 20 minutes before trying to remove to a wire rack
11. Serve warm

• Left over cubed hash browns – or not quite browned grated hashed browns
  • Alternate:  Halve and cook potato in microwave for two minutes, plus one minute per potato
• Dice onion and Sautee lightly
• Toss in your hashed browns or potatoes
• Add some butter if it needs a bit more sizzle
• Cook, then kind of mush together and flat
• Par Cook until a crust forms on the underside
• Flip your hash browns.  Doing it in sections is OK.
• Add green peppers, green onions and cilantro
• Sprinkle with grated white cheddar cheese
• Cook until the cheese starts to brown
• Add some sprigs of red radiccio lettuce and some dressing
• Toss, and then serve topped with a fried egg
• Top with a bit more dressing

• Dressing
  • 2 smashed cloves of garlic, plus seasoned rice vinegar, mayonnaise, Dijon mustard, salt, papper.
  • Mix, then emulsify in olive oil

Did you know that you’ve probably been cooking Jasmine Rice wrong your whole life!  Most people do not realize that Jasmine Rice is not as hard as other rice grains, so you need LESS water than normal white rice to be fluffy rather than gummy.  Use just 1 1/4 cups water or other liquid for every 1 cup of rice.  Most other hard rices are 1.5 – 2.0  C liquid to 1 C rice.

How to Cook Jasmine Rice

Jasmine rice is a tasty and tender aromatic used across South East Asia. It’s almost a given for every Thai meal you eat, but good for all Asian food.

• 1/2 C Jasmine Rice
• 1/2 C filtered water  
• 1 TBL milk
• 2 TBL butter

1.  Rinse rice * one time just to rinse off the dust – no need to soak
2. Add all ingredients to a saucepan and bring to a boil as quickly as possible
3. Immediately turn to LOW as possible, and cook for 8 minutes.  DO NOT LIFT THE LID.  During this 12 minutes, you want the merest simmer in the water, but you DO want some movement.
4. At 8 minutes, lift the lid to stir gently 5 seconds.  OPTIONALLY at this point, stir in 1-2 TBL minced cilantro stems.
5. Cover again, and cook on low for 4 more minutes.
6. After 12 total minutes, remove from heat and (without lifting cover) set on trivet for liquid to absorb. 
7. Let rest for a FULL TEN MINUTES.
8. Fluff very gently before serving

*   To rinse rice:  Place rice in a bowl, fill with water, and swish with your hand while looking for pebbles, dust, or other things you don’t want to eat.  If buying directly from the farm, rinse a total of 3 times – otherwise a single rinse is adequate  Drain in a colander.

Use a Zip Lock food-safe freezer bag, NOT a discount bag.  There are toxins that could be released into your food with a non-food-safe bag.

1. Start bringing a large pot of water up to a rolling boil
2. Prop an opened Zip Lock in a mixing bowl
   • Add two eggs – beaten
   • Optionally, add
     • diced bell pepper
     • diced onion
     • shredded cheese
     • cooked sausage
     • crumbled bacon
     • cooked ham – diced
     • mushrooms
     • chorizo – cooked
     • tomatoes
     • green onion
     • minced chives
     • deli ham
3. Add a little bit of salt and pepper
4. Put it all into the bag and squeeze the air out of it
5. Zip it shut and mush it together
6. You can prepare these ahead of time and keep them in the fridge until ready to go, then slip it into the boiling water
7. Let cook for 12 minutes
8. Plate your finished omelet

1. Create the sauce
   • 2 T soy sauce
   • 2 T Hoisin sauce
   • 1 T fish sauce
   • 1/2 tsp corn starch
   • 1 TBL chili sauce
2. Spiralize a cucumber
   • Note:  If you want shorter noodles, slit the cuke halfway before spiralizing.  If you want long noodles, don’t slide the side of the cuke.
3. Toss the cuke ribbons in the sauce
4. In a sauce pan heat 2 tsp sesame oil, onion, pepper, garlic and chicken
5. Once chicken has cooked, add tomatoes and scallions
6. Dump into the noodles and add lime juice and basil chiffonade.
7. Toss to coat
8. Optional:  Add jalapeno slices at step 5

Thaw pot sticker sheets or won ton wrappers

• 1/4 C Cooked Meat
• 1/4 Onion – mince and sautee with your meat
• 1 diced jalapeno – vein and seeds removed
• Garlic, chili, cumin and salt to taste
• Chipotle with adobo for heat – to taste
  • Toss to combine
• Turn off heat and add grated cheddar cheese
• Put into fridge to cool for 30 minutes
• Remove from fridge, add an egg yolk and cilantro and mix
  • Prepare wonton wrappers
• Egg wash edges with whites of egg
• Scoop 1 tsp filling into wrapper
• Brush and pinch to seal
• Brush with olive oil
• Bake at 425º  for 8-10 minutes per side

Dipping Sauce

• 1/2 C Ranch dressing
• 1/4 Salsa

Alternate:  Use lamb and serve with tzatziki dipping sauce