SOURDOUGH LOAF (70% hydration)
  • 100g fed starter at doubled height
  • 350g water ~80F
  • 500g flour
  • 10g salt dissolved in splash of water
  • combine all but salt and rest 1 hr
  • thoroughly fold in salt solution, rest 15 min
  • stretch and folds every 30 minutes, x5
  • rest ~3-5 hours, until almost doubled
  • on floured surface, gently but tightly shape loaf, place in banneton, rest 30 min
  • leave covered in fridge overnight
  • heat oven to 450 with dutch oven inside, wait 30 min
  • bake 20 minutes covered, 20 minutes uncovered
PUMPKIN MUFFINS
  • 1 3/4 cup flour
  • 1 tbsp pumpkin pie spice
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
    •
  • 1 can of pumpkin puree
  • 1 stick of butter, melted
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • whisk dry ingredients and set aside
  • whisk together pumpkin puree and butter
  • whisk in sugars
  • whisk in eggs and vanilla
  • fold in dry ingredients, fully combined but don't overmix
  • JUMBO MUFFINS: bake 8 minutes at 425, then 25 minutes at 350 and check until done
PEANUTBUTTER COOKIES
  • 1 1/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
    •
  • 1 stick softened butter
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 egg at room temp
  • 3/4 cup peanutbutter
  • 1 tsp vanilla
  • whisk dry ingredients, set aside
  • beat butter for 1 minute on high
  • beat in sugars ~ 2 minutes on medium high
  • beat in egg ~ 1 minute
  • beat in peanutbutter and vanilla
  • add dry ingredients and beat on low
  • chill for atleast 2 hours
  • bake 12 minutes @ 350
YORKSHIRE PUDDINGS
  • 4 eggs
  • 150 g flour
  • 175 g milk
  • salt
  • 25 g water
  • oil
  • whisk all but oil together
  • leave batter covered in fridge for atleast a few hours
  • take out batter while oven preheats to 450
  • pour ~1 tsp oil per muffin tin cup and heat pan with oil for 10 minutes
  • divide batter into muffin tin cups
  • bake 15 minutes @ 450
BEEF BROCCOLI SAUCE
  • 2 tsp ginger
  • 3 tsp garlic
  • 1/2 cup + 1 tbsp soy sauce
  • 3/4 cup hot water
  • 2 1/4 tbsp corn starch
  • pepper
  • 3 tbsp sesame oil
  • 4 1/2 tbsp brown sugar
  • mix corn starch and hot water
  • combine with everything else
  • simmer with cooked meat until thick enough
BEEF STEW
  • 2-3 lb chuck roast
  • 2 cups beef broth
  • 1/2 cup of red wine
  • 2 beef bouillon cubes
  • herbs
  • salt and pepper
  • minced garlic
  • chili powder
  • 2 heaping spoonfuls of flour
    •
  • 3 stalks of celery
  • green beans
  • carrots
  • 3 russet potatoes
    •
  • combine broth ingredients in slow cooker
  • salt and pepper then sear all sides of chuck roast
  • add chuck roast to the slow cooker, start on low for 8 hours
  • cut veggies and add to slow cooker, cover until ready
LASAGNA
  • 1 lb beef
  • salt and pepper
  • 1 beef bouillon cube
  • 24 oz pasta sauce
  • 12 oz (~3 cups) shredded mozzarella
  • 12 lasagna noodles half cooked
  • 16 oz ricotta
  • 1 zuccini, diced
  • 1 yellow squash, diced
  • mushrooms, diced
    •
  • spread small amount of sauce to just cover bottom of dish
  • cook veggies, set aside
  • cook meat with salt, pepper, and bouillon cube
  • combine veggies, meat, and remaining sauce
  • layer noodles, ricotta, sauce, 1 cup mozzarella, two times
  • final layer of noodles and sauce, cover with foil
  • bake 1 hour @ 400
  • sprinkle rest of mozzarella, broil until lightly browned
MAC AND CHEESE
  • 1 lb cavatappi pasta
  • 1 stick butter
  • 1/2 cup flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 4 cups (~16 oz) shredded cheddar cheese
  • 2 cups (~8 oz) shredded gruyere cheese
  • salt, pepper, chili powder
  • optional fillings (I used chopped cooked bacon and a whole cooked cauliflower, chopped finely)
  • cook pasta a minute under al dente, set aside
  • mix cheeses and separate into: 3 cups, 1 1/2 cups, 1 1/2 cups
  • melt butter at medium heat
  • whisk in flour, cook for 1 minute while whisking
  • whisk in half and half, then milk, until smooth
  • keep at medium heat, whisking often, until thickened
  • remove from heat, add spices and slowly adding 3 cups of cheese until completely smooth
  • add cooked pasta
  • add any optional fillings
  • 2 layers of pasta mix and 1 1/2 cups cheese
  • bake 15 min @ 325
  • broil until lightly browned
MEATBALL
  • 1 lb beef
  • 1/2 lb pork
  • 1 egg
  • 1/4 cup breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 1 tsp italian seasoning
  • 1 tsp garlic powder
  • salt and pepper
  • combine and make da balls
  • cook meatballs on medium high, sear both sides
  • add sauce and simmer
CHICKEN AND RICE
  • 2 tbsp oil
  • 1 cup rice
  • 2 cups chicken broth
  • 1 small tomato sauce can
  • salt and pepper
  • garlic
  • shredded chicken
  • 2 quartered tomatoes
  • heat pan with oil, medium heat
  • toast rice until browned
  • add everything else and bring to boil
  • cover and simmer for 20 minutes
GREEN ENCHILADAS
  • shredded chicken
  • 2 1/2 cups shredded mozzarella
  • 2 1/2 cups shredded monterey jack
  • 3/4 cup sour cream
  • 2 tbsp taco seasoning
  • 1 zuccini, diced
  • 1 yellow squash, diced
  • mushrooms, diced
    •
  • corn tortillas
  • 28 oz green enchilada sauce
  • cook veggies
  • combine all (minus sauce and 1 cup of each cheese)
  • heat sauce and tortillas
  • dip tortillas in sauce, fill, arrange in pan
  • pour remaining sauce and sprinkle rest of cheeses on top
  • bake 25 min @ 375
  • broil until lightly browned