This is NOT traditional sukiyaki, this is just what I do.

• 1/2 C soy sauce
• 1/2 C sake
• 1/2 C mirin
• 1/4 C sugar

Bring to a boil

• Cut beef or pork very thinly – almost shaved
• In a large cast iron skillet saute mushrooms, leek strips, and cabbage – keep separate
• Once sauteed, push them to the side so that the center of the skillet is open
• Add firm tofu and rice noodles – push them to the side
  – You should have five things to the side, with the center open
• Cook the thin meat briefly and then top everything with the sauce, but mostly the meat
• Bring up the heat so that parts of it are simmering, then serve family style

1. Start with ravioli or potsticker wrappers
2. Make a small hollow nest with piped cheese just barely off center
3. Put yolk in center.  Reserve the white for another recipe.
4. Carefully cover with pasta and seal using egg wash on the edges
5. Refrigerate for 30-60 minutes
6. Cook 4 minutes in boiling salted water

Dough
2 c Flour, 2 eggs, 1 tsp salt, 1 tbl EVOO
Bring together
Roll and fold by hand

In a hurry? Food processor version…
2 c flour
Pinch of salt
3 eggs
Pulse
Evoo
Add flour or water as needed

Do not over work it

Roll with 00 flour to keep from sticking

Homemade Pasta
2 C White flour in food processor
1 egg plus 1 tbl EVOO
Blend
Drizzle water until it starts to come together

If too sticky, add a bit more flour
Knead util it becomes springy
Wrap in plastic for 30 minutes

Roll and cut into racquetball sized balls
Roll, fold, repeat about 8 times
Cut and flour
Let dry for about an hour
Cook in large pot of boiling water
Only needs to cook 3-5 minutes

Pasta
3 C flour
3 eggs . Separated . one white and four egg yolks.
. Keep two egg whites for an omelet in the morning
1 TBL oil
1 TBL salted butter
Salt

Put into Kitchen Aid
Mix on high
Put in water till it comes together
Mix on low for 10 more minutes

Knead and form into ball
Wrap in plastic
Fridge for 30 minutes to relax

See Cannelloni Recipe

This recipe is transcribed and adapted from Lidia’s Italy

To run through pasta machine you will need to roll, fold, flour, repeat, repeat, repeat .. About 10 times on widest setting.
You will notice pasta becoming less crumbly.
At this point step down pasta thickness, one number at a time, for desired thickness.

Once pasta dough is

#####

4 C flour
4 eggs
4 tsp (1 TBL, plus) EVOO
Pinch salt
Blend in food processor
Drizzle in water until it starts to come together

Take out and finish forming by hand
Wrap in plastic and refrigerate 1/2 hour

Let warm, then roll through pasta machine many times on thickest setting
Near end roll to thin sheets
Cut corners off to square up
Cut into squares
Put between sheets of dry kitchen towels
Cook in hot salted water for a few seconds
Put into ice water, then to wet tea towels

—————–

Cannelloni filling
Ground pork
Carrots, celery, salt
Start meat . Add other ingredients
Incorporate
Create hot spot for onions, rosemary,
Incorporate
Create hot spot for tomato paste
Incorporate
Deglaze with good white wine
Add stock to make a little runny and loose
Simmer 1/2 hour to reduce
Add blanched and squeeze-dried spinach
Let cool

Finish stuffing
Add ham, parsley, grated parm/reg, lemon zest

Béchamel Sauce
Butter
When all melted, add flour
Brown, don’t burn
Add hot milk
Whisk until smooth
Bay leaf, white pepper, nutmeg
Grated cheese

Robert@RobertAndrews.NET

Soak 2 cups of dried chickpeas in cold water over night. Yes you can use
canned chickpeas, but it won’t taste as good.

The next day, boil the chickpeas for about 1 hour or until they can be
squished between two fingers.

Drain the chickpeas of water.
Freeze half to use to make humus two weeks later, because that is how ofter
you should be eating humus … at least!

The other half throw into a food processor with:

1. The juice of 3 lemons
2. 4 table spoon of tahini sauce
3. Two cloves of garlic
4. bit of olive oil
5. cumin
6. salt

Mix for 2 minutes

Serve on a flat plate and garnish with olive oil, parsely and cumin.
Present it with pita bread.

Now that you have your hummus, you need to learn how to eat it.

• Cut eggplant into 1/4-/2 inch slices lengthwise
• Leave skin
• Lay on baking sheet
• Drizzle with EVOO salt and pepper
• Bake at 450° for 10 minutes

Filling

• 1 cup ricotta cheese or cottage
• 1 cup mozzarella cheese
• 1/4 cup Parm cheese
• Dried parsley
• Chili flakes
• 1 egg
• 1 table flour
• This is open to any other stuffing that you might want to use

1. Large dollop of filling on wide end of eggplant
2. Rolled into cannelloni
3. Put 1/4 C marinara sauce in bottom of small ramekin
4. Place in Marinara sauce

 

Bread salad

Toast day-old bread
Red onion sliced thin
Heirloom tomato pieces
Cucumber medallions
Sliced Pepper
A few mint leaves

Select your favorite dressing and blend with a quarter cup of cheese

Cube your bread
Combine all dry ingredients and toss together
Add dressing at the last minute and toss together

Robert@RobertAndrews.NET

A Bit about FLOUR

Rye / Whole Grain Rye
Strong flavor. Pair with other strong flavors
Eg thin crispy butter cookies with chopped candied orange peel, ginger and rye
Eg Rye brownies with dark chocolate
Eg Rye crumb toppings

Buckwheat
Strong nutty flavor. Pair with any recipe using nuts, Italian style cakes. Not with chocolates, but ok with other nuts

Khorasan Wheat Flour / Kamut Flour
Like very fine polenta with a bit of a crunch; Good with milk chocolate or cheese

Almond Flour
Eg Use with almonds, pecans or walnuts

Spelt
Almost like regular flour. A more natural flour . Add Xanthan Gum or gluten
More nuttiness and bitterness than AP

Polenta FLOUR
Similar to AP. good with nuts eg muffins

Gluten Free
Bread Flour
Rice
All Purpose

For cookies and cakes, etc., do not sub grain flours . Less gluten

Grain flours have less gluten and tend to be drier. Increase liquids. Not for lighter products such as croissants

Robert@RobertAndrews.NET

Rice and Lentils with Crispy Onions

Mujaddara from 13th Century Mesopotamia

One pound of Vadallia onions . Sliced
Toss in 1 tsp salt
Microwave 3 minutes

Yogurt Sauce
1/2 C plain yogurt
1/4 tsp salt
1/4 tsp minced garlic
1 TBL lemon juice
Mix and refrigerate

Rinse salt off onions
Dry well in a lint free cloth
Add to 3/4 C cold vegetable oil in Dutch oven
Cook on medium-high heat for 30 minutes

3/4 C brown or green CLEANED lentils
3/4 C basmati CLEANED rice
Let rice soak in hot tap water 15 minutes

Par cook the lentils in 2 C water with 1 tsp salt
Simmer 15 minutes

Drain onions in colander, reserving oil
Drain on a paper towel

Rinse ALL starch from rice
Strain well

Add 2 TBL onion oil back to skillet
2 cloves minced garlic,
1/2 tsp each cumin and coriander
Large pinches of cinnamon and allspice
Small pinches black pepper and cayenne
Bloom spices
Add rice and cook about 3 minutes
Add 1 1/4 C hot tap water
1/2 tsp each salt and sugar
Bring to rapid boil
Add lentils and reduce heat to low
Cover and cook 12 minutes

Verify liquid is absorbed
Cover with cloth towel gasket, recover, and set off heat for 10 minutes
Fluff with a fork
Add 2 TBL chopped cilantro
1/2 of the cooked onions
Fluff together with fork
Serve topped with the other onions
Drizzle with yogurt sauce

Robert@RobertAndrews.NET

Ten Probiotic Foods You should Try

Curtido . El Salvador
Fermented salsa with cabbage, onions, chilies and other veggies served on corn tortillas

Kvass . Russia
Fermented grain drink – yeast, brown bread beers and carrots,and water

Sauerkraut .
Cabbage, salt and water

Aged Cheese .
Roquefort and gruyere

Kombucha . China
A type of soda . Raw with no added sugar

Kimchi . Korea
Napa cabbage, chilies, ginger, fish sauce

Pickles .
Not pasteurized in white vinegar, but fermented in brine . In the refrigerator section

Miso . Japanese
Seasoned soybean paste – try stirring it into rice

Kefir . Eurasia
Fermented milk beverage

Fermented green beans, cauliflower and beets
Should say non pasteurized, naturally fermented, or contains live cultures

Robert@RobertAndrews.NET

Chili Relleno Emolada

Roast poblano peppers and deseed

Sauté diced onion in EVOO
When browned add three diced garlic cloves
and 1 whole cinnamon stick and 2 bay leaf
Add 1 lb each ground sirloin and ground pork
Break apart and brown

In blender add 4 cups walnuts
Add 4 C Mexican cream or sour cream
Add 1/2 cup warmed goat cheese
Blend

Add miscellaneous dried fruits into skillet
Take out cinnamon stick and Bay leaf
Add salt, pepper, and ground cinnamon

Stuff poblano with meat
Top with white sauce
Add diced red bell and cilantro leaves

Robert@RobertAndrews.NET

Home cured bacon
5 lb slab of Heritage Berkshire pork belly
Butcher should remove the skin
( save for cracklings )

Approx Cure:
1 C Kosher salt
1/4 C ground black pepper
1/2 C brown sugar
Pink salt ( sodium nitrate )

Coat meat well
Seal well in plastic
Seal
Refrigerate 5 days, turning over each day
Smoke for 4 hours or to 145° internal
Cool on a wire rack
Chill overnight
Slice as you like it

Robert@RobertAndrews.NET

Canadian Bacon
Made with pork loin
Preheat dry skillet put in garlic, felled seeds, star anise, black peppercorns, thyme, bay leaf
Add to pot of hot water
Add fennel stalks
Whisk in salt, sugar and punk curing salt
Add ice water after dissolved

Use an injector
Pour over pork loin
Brine in fridge 5 days
Turn pork 2x daily
Smoke for 4 hours or until 160°

Maybe sous vide

Robert@RobertAndrews.NET