Sourdough Bread Recipe
Sourdough Recipe-70% hydration
1000 grams bread flour
300 grams starter
650 grams tepid water
After the rest:
{25 grams of salt
{50 grams tepid water
Using a gram scale measure out your yeast and water and combine. Then with your hand you want to mix the water and the yeast. Most of the good yeast actually comes from the baker's hands so I find this step essential. Side note: A study was conducted in Sweeden to figure out where yeast came from, and all the bread that was tested had the same yeast that was on the baker's hands and only about a quarter of it came from the yeast in the air where the bakers work. So try to use your hands when you make your bread and when you feed your starter as much as you can.
Add in your bread flour after you’ve mixed the water and flour. With one hand mix your batch just until you don't see any more dry spots of flour. Cover your dough with seran for 20 minutes. This is the most important step when making sourdough. This is the Fermentolyse. When the flour, water, and yeast amalgamate and become a sum greater than their parts, dough.
The Rest
After the dough has rested, mix in the salt and remaining water while keeping your dough in the bowl. You want to knead the salt in the dough just enough until you don’t feel the grains of salt running between your fingers.
Cover your dough with saran wrap and let it rest for 20 minutes. Once time is up you want to pull your dough. With your hand start from the bottom of the dough and pull it in a vertical motion and work your way around to the other side. You will notice that it will get tighter within 3 pulls. At this point cover your dough with seran and repeat 3 times over the course of an hour and a half, pulling every 30 minutes. Each time you pull you should see more and more bubbles forming within the dough, this is good, you are trapping gas and creating the holes which will eventually be the holes in your delicious sourdough. The more bubbles the better the batch.
Bulk Fermentation
Once you are done pulling your dough you want to complete the bulk fermentation. Let it rest for 2-3 hours for its rise. It should double in size but don’t worry if it doesn’t rise too much. If it has bubbles you are solid. You can also option to let it rise in the fridge overnight but if you do you need to bake within 2 hours of it coming out of the fridge in the morning to prevent over-proofing. Similarly, if you let the bulk ferment go 4-5 hours outside (not in the fridge) your dough will over-prove and will not rise in the oven. I’ve done this, it sucks but it’s a good lesson to learn because once you see what over-proofed bread looks like, you never forget it and you know what to look for when you or someone else has made this mistake. When I bake I typically start my bread in the evening, pull it for a couple of hours and then bulk ferment in the fridge overnight...that’s just what works for me.
Whichever route you have taken you are now ready for your bench rest. Sprinkle a generous amount of rice flour on your butcher block. The dough will be pretty wet and it will stick and absorb the moisture of other flours, hence changing the texture and hydration of your dough which you want to avoid. But if you can’t get rice flour you will still have delicious sourdough. Pull your bulk fermented dough out of that bowl and let it rest on your cutting board for 30 minutes. Shape your dough into mounds pulling and tucking the dough under itself to achieve a round ball shape. Dust with rice flour and using a lame, score a design into your bread. Scoring is fun but it also helps your dough expand in the oven.
Bake
Preheat your oven to 450. Take a cast iron dutch oven and place it in the oven to get hot. Once your oven is up to temp pull your dutch oven out. Transfer your scored mounds into the hot dutch ovens. Quickly put the lid on the dutch and return them to the oven. Set your timer for 20-25 minutes and then remove the lid from the dutch, be careful, you will release a lot of steam and it’s very hot. Return your dutch to the oven and reduce the heat to 425. Bake until gold and crispy, about 20-30 more minutes. If you want the loaf extra crispy, keep the oven at 450 degrees.
Remove and repeat with remaining loaf. To preserve the remaining loaf wrap tightly in seran wrap after it cools and place in the freezer.
ENJOY!
1000 grams bread flour
300 grams starter
650 grams tepid water
After the rest:
{25 grams of salt
{50 grams tepid water
Using a gram scale measure out your yeast and water and combine. Then with your hand you want to mix the water and the yeast. Most of the good yeast actually comes from the baker's hands so I find this step essential. Side note: A study was conducted in Sweeden to figure out where yeast came from, and all the bread that was tested had the same yeast that was on the baker's hands and only about a quarter of it came from the yeast in the air where the bakers work. So try to use your hands when you make your bread and when you feed your starter as much as you can.
Add in your bread flour after you’ve mixed the water and flour. With one hand mix your batch just until you don't see any more dry spots of flour. Cover your dough with seran for 20 minutes. This is the most important step when making sourdough. This is the Fermentolyse. When the flour, water, and yeast amalgamate and become a sum greater than their parts, dough.
The Rest
After the dough has rested, mix in the salt and remaining water while keeping your dough in the bowl. You want to knead the salt in the dough just enough until you don’t feel the grains of salt running between your fingers.
Cover your dough with saran wrap and let it rest for 20 minutes. Once time is up you want to pull your dough. With your hand start from the bottom of the dough and pull it in a vertical motion and work your way around to the other side. You will notice that it will get tighter within 3 pulls. At this point cover your dough with seran and repeat 3 times over the course of an hour and a half, pulling every 30 minutes. Each time you pull you should see more and more bubbles forming within the dough, this is good, you are trapping gas and creating the holes which will eventually be the holes in your delicious sourdough. The more bubbles the better the batch.
Bulk Fermentation
Once you are done pulling your dough you want to complete the bulk fermentation. Let it rest for 2-3 hours for its rise. It should double in size but don’t worry if it doesn’t rise too much. If it has bubbles you are solid. You can also option to let it rise in the fridge overnight but if you do you need to bake within 2 hours of it coming out of the fridge in the morning to prevent over-proofing. Similarly, if you let the bulk ferment go 4-5 hours outside (not in the fridge) your dough will over-prove and will not rise in the oven. I’ve done this, it sucks but it’s a good lesson to learn because once you see what over-proofed bread looks like, you never forget it and you know what to look for when you or someone else has made this mistake. When I bake I typically start my bread in the evening, pull it for a couple of hours and then bulk ferment in the fridge overnight...that’s just what works for me.
Whichever route you have taken you are now ready for your bench rest. Sprinkle a generous amount of rice flour on your butcher block. The dough will be pretty wet and it will stick and absorb the moisture of other flours, hence changing the texture and hydration of your dough which you want to avoid. But if you can’t get rice flour you will still have delicious sourdough. Pull your bulk fermented dough out of that bowl and let it rest on your cutting board for 30 minutes. Shape your dough into mounds pulling and tucking the dough under itself to achieve a round ball shape. Dust with rice flour and using a lame, score a design into your bread. Scoring is fun but it also helps your dough expand in the oven.
Bake
Preheat your oven to 450. Take a cast iron dutch oven and place it in the oven to get hot. Once your oven is up to temp pull your dutch oven out. Transfer your scored mounds into the hot dutch ovens. Quickly put the lid on the dutch and return them to the oven. Set your timer for 20-25 minutes and then remove the lid from the dutch, be careful, you will release a lot of steam and it’s very hot. Return your dutch to the oven and reduce the heat to 425. Bake until gold and crispy, about 20-30 more minutes. If you want the loaf extra crispy, keep the oven at 450 degrees.
Remove and repeat with remaining loaf. To preserve the remaining loaf wrap tightly in seran wrap after it cools and place in the freezer.
ENJOY!
New England Clam Chowdah
Clam Chowder
With this recipe I added a shrimp head stock. You can use the carcass of fish, shrimp, lobster tails etc to bulk up the clam flavor of any fish broth or chowder. In this case I used the shrimp heads because I had so many clams.. I knew it wouldn’t affect the flavor but rather enhance it.
2 cups worth or equal parts celery, carrot and leak tops and bottoms. Salt and pepper when you add this.
1 onion chopped
2 cloves of garlic, minced
1/2 cup sakè or white wine
4 medium ladles of seafood stock
4 small potatoes, chopped + salt and pepper when you add this + a healthy pinch of thyme.
1 can of clam juice
1 cup canned clams
2lbs fresh clams, cockles or Manila’s are good
1/2 cup heavy cream
2 tbs fish sauce
1 tsp Dashi.
Sweat all your veg and caramelize with the seafood stock of your choice. Once you have used all your stock and there's a healthy amount of liquid in the pan, add your clams, white wine or sake and minced garlic. Cover the clams for 5 minutes or until they open. Then, add your fish sauce, heavy cream, dashi, canned clams and clam juice. Cook for another two minutes and then turn off the heat.
Serve with toasted sourdough!
With this recipe I added a shrimp head stock. You can use the carcass of fish, shrimp, lobster tails etc to bulk up the clam flavor of any fish broth or chowder. In this case I used the shrimp heads because I had so many clams.. I knew it wouldn’t affect the flavor but rather enhance it.
2 cups worth or equal parts celery, carrot and leak tops and bottoms. Salt and pepper when you add this.
1 onion chopped
2 cloves of garlic, minced
1/2 cup sakè or white wine
4 medium ladles of seafood stock
4 small potatoes, chopped + salt and pepper when you add this + a healthy pinch of thyme.
1 can of clam juice
1 cup canned clams
2lbs fresh clams, cockles or Manila’s are good
1/2 cup heavy cream
2 tbs fish sauce
1 tsp Dashi.
Sweat all your veg and caramelize with the seafood stock of your choice. Once you have used all your stock and there's a healthy amount of liquid in the pan, add your clams, white wine or sake and minced garlic. Cover the clams for 5 minutes or until they open. Then, add your fish sauce, heavy cream, dashi, canned clams and clam juice. Cook for another two minutes and then turn off the heat.
Serve with toasted sourdough!
Italian Pizza with Luciano in Liguria!
Toni Rigatoni Pizza Episode
The first thing you’re gonna want to do is make a poolish.
For the poolish:
200 grams water or ¾ cups plus 1tbs
200 grams flour or 1 cup (I used 100 grams of ‘00’ caputo flour, and 100 grams of ‘0’ wheat Nuvola flour)
You can find these on Amazon, I’ve provided the links right here. Caputo Nuvola Wheat ‘0’ flour was very expensive as it’s a local flour made in Italy, so here is an equally good more affordable option : https://a.co/d/as4udl8
Caputo Double Zero ‘00’ flour : https://a.co/d/4phcSfs
5 grams sugar or 1 tsp
5 grams or 1.5 tsp of active dry or hydrated yeast
Bloom your yeast and then feed it with the sugar, then add your flours and mix. Leave this covered at room temperature for one hour. Then transfer the covered poolish to the fridge for a minimum of 12 hours and a maximum of 48 hours.
The next morning…
Pull your poolish out of the fridge. Leave it at Room temperature for one hour. Then add
250 grams of Caputo Semolina rimacinata flour or 1.5 cups + 2 tbs
This is semolina flour, it’s incredible. Great to have in your pantry for pizza doughs.
The link is here: https://a.co/d/ja9XseN
250 grams or 1.5 cups + 2 tbs “00” (caputo flour) same as above.
300 grams water or 1 ¼ cups
20 grams salt
You’re going to mix that all in and then cover it for up to 6 hours while it does a bulk ferment. If you’d like to pop it in the fridge it can stay in there for up to 72 hours. So you can have pizza dough at the ready for the next three days if you want. Once you’re ready to make the pizza, you need to shape the dough into balls and then leave them outside to prove for another 45 minutes-1 hour
Then make a round pie like Luciano showed us and choose whichever topping you desire.
Bake at 450 degrees (232 celsius) for 10 minutes or 700 degrees (371 celsius) for 3 minutes.
Enjoy!
The first thing you’re gonna want to do is make a poolish.
For the poolish:
200 grams water or ¾ cups plus 1tbs
200 grams flour or 1 cup (I used 100 grams of ‘00’ caputo flour, and 100 grams of ‘0’ wheat Nuvola flour)
You can find these on Amazon, I’ve provided the links right here. Caputo Nuvola Wheat ‘0’ flour was very expensive as it’s a local flour made in Italy, so here is an equally good more affordable option : https://a.co/d/as4udl8
Caputo Double Zero ‘00’ flour : https://a.co/d/4phcSfs
5 grams sugar or 1 tsp
5 grams or 1.5 tsp of active dry or hydrated yeast
Bloom your yeast and then feed it with the sugar, then add your flours and mix. Leave this covered at room temperature for one hour. Then transfer the covered poolish to the fridge for a minimum of 12 hours and a maximum of 48 hours.
The next morning…
Pull your poolish out of the fridge. Leave it at Room temperature for one hour. Then add
250 grams of Caputo Semolina rimacinata flour or 1.5 cups + 2 tbs
This is semolina flour, it’s incredible. Great to have in your pantry for pizza doughs.
The link is here: https://a.co/d/ja9XseN
250 grams or 1.5 cups + 2 tbs “00” (caputo flour) same as above.
300 grams water or 1 ¼ cups
20 grams salt
You’re going to mix that all in and then cover it for up to 6 hours while it does a bulk ferment. If you’d like to pop it in the fridge it can stay in there for up to 72 hours. So you can have pizza dough at the ready for the next three days if you want. Once you’re ready to make the pizza, you need to shape the dough into balls and then leave them outside to prove for another 45 minutes-1 hour
Then make a round pie like Luciano showed us and choose whichever topping you desire.
Bake at 450 degrees (232 celsius) for 10 minutes or 700 degrees (371 celsius) for 3 minutes.
Enjoy!
Thanksgiving Time!
Torchon of Turkey with a Sweet Italian sausage and Cornbread Stuffing.
Torchon of Turkey with a Sweet Italian sausage and Cornbread Stuffing.
First you gotta debone the bird. That takes a bit of time but just be patient and stay positive. A bonus to this application; when you take the bones out the bird cooks quite a bit faster. Additionally, this recipe makes for a really juicy Turkey as the pork and the broth from the stew chicken both hydrate and flavor the bird quite nicely. This recipe is delicious and my family asks for it year after year.
Keep in mind I used an 11lb bird for this. If I had like a 14/15 lb bird I would use a whole stewing chicken rather than just a bone in breast, I would use more pork and I would make more cornbread. So augment those ingredients as needed.
Ingredients:
Tools: pliers, kitchen twine
11 lb Turkey - deboned deboned or 4989.52 grams
½ lb ground pork (if you get a bigger bird augment for more pork) or 453 grams
1 pack of Jiffy cornbread mix. (This mix requires ⅓ cup milk or 81 grams and 1 egg).
1 leak, tops removed and bottom three inches cleaned
1 medium carrot, diced
2 stalks of celery, diced
2 shallots, diced
1 head of roasted garlic, paste purged
½ tsp or 7 grams of salt
*For the deboned bird, set the bones aside for a Turkey bone broth of your choice, watch my video on how I did this. All birds are the same so it’s just like breaking down a chicken. You will need pliers to pull out the tendons in the turkey legs*
Sautè all of your veg on high heat with a little olive oil for 10 minutes. Deglaze as needed with chicken broth from the stew chicken. Remove from heat and transfer to a bowl, add the raw pork, garlic paste and broken up cornbread. Set aside and wait for your stew chicken to be fully cooked. See below for instructions.
To Stew the Chicken:
1 chicken breast + 1 wing, bone in / or half a chicken (depending on how big your bird is)
1 bouquet garni (consists of parsley, thyme + rosemary)
1 cinnamon stick or 2.4 grams
1 star anise or 3.5 grams
2 scallion stalks
½ an onion unchopped
1 small carrot unchopped
½ tsp coriander or 2.2 grams
1 cup white wine or 248 grams
1 tbs salt for the water or 17 grams.
Preheat the oven to 375 degrees for your Turkey.
1 -2 cups of reserved chicken broth to be added to the cornbread sausage stuffing
In a sautè pan on high heat, brown your chicken until the skin gets a significant color on it. Then deglaze with white wine. Season with salt and pepper.
In a separate pot, combine the remaining ingredients, chicken drippings and chicken and bring to a boil. Reduce to a simmer and stew for 45 min to an hour.
Remove your cooked chicken and wing to cool.
Pick the chicken, chopping it as needed. Add your chicken to the pork and cornbread stuffing mix. Seasoning with salt and pepper add in 1-2 cups (or 240 grams of liquid adding a bit more for desired consistency. You should be able to form a ball in your hands) of chicken broth and mix your sweet Italian sausage and cornbread stuffing.
You are ready to stuff and tie off your bird. First, season your bird with salt and pepper inside and out.
Then add your stuffing to the bird. With kitchen twine tie off the bird into a log. Then taking a long piece of kitchen twine weave it lengthwise going in and out of the existing circular twine. You will see the torchon getting tighter and it beginning to take shape. See YouTube video for reference.
Bake:
Bake at 375 degrees for 90 min, then temp it. I got an internal temperature of 93 degrees Fahrenheit after 90 min. So I cooked my bird for about 2 hours more and I then got a reading of 153. Turkey is done at 160 degrees so because of the carry over temperature, you want to pull your bird out when it’s in the 150’s so it doesn’t overcook.
First you gotta debone the bird. That takes a bit of time but just be patient and stay positive. A bonus to this application; when you take the bones out the bird cooks quite a bit faster. Additionally, this recipe makes for a really juicy Turkey as the pork and the broth from the stew chicken both hydrate and flavor the bird quite nicely. This recipe is delicious and my family asks for it year after year.
Keep in mind I used an 11lb bird for this. If I had like a 14/15 lb bird I would use a whole stewing chicken rather than just a bone in breast, I would use more pork and I would make more cornbread. So augment those ingredients as needed.
Ingredients:
Tools: pliers, kitchen twine
11 lb Turkey - deboned deboned or 4989.52 grams
½ lb ground pork (if you get a bigger bird augment for more pork) or 453 grams
1 pack of Jiffy cornbread mix. (This mix requires ⅓ cup milk or 81 grams and 1 egg).
1 leak, tops removed and bottom three inches cleaned
1 medium carrot, diced
2 stalks of celery, diced
2 shallots, diced
1 head of roasted garlic, paste purged
½ tsp or 7 grams of salt
*For the deboned bird, set the bones aside for a Turkey bone broth of your choice, watch my video on how I did this. All birds are the same so it’s just like breaking down a chicken. You will need pliers to pull out the tendons in the turkey legs*
Sautè all of your veg on high heat with a little olive oil for 10 minutes. Deglaze as needed with chicken broth from the stew chicken. Remove from heat and transfer to a bowl, add the raw pork, garlic paste and broken up cornbread. Set aside and wait for your stew chicken to be fully cooked. See below for instructions.
To Stew the Chicken:
1 chicken breast + 1 wing, bone in / or half a chicken (depending on how big your bird is)
1 bouquet garni (consists of parsley, thyme + rosemary)
1 cinnamon stick or 2.4 grams
1 star anise or 3.5 grams
2 scallion stalks
½ an onion unchopped
1 small carrot unchopped
½ tsp coriander or 2.2 grams
1 cup white wine or 248 grams
1 tbs salt for the water or 17 grams.
Preheat the oven to 375 degrees for your Turkey.
1 -2 cups of reserved chicken broth to be added to the cornbread sausage stuffing
In a sautè pan on high heat, brown your chicken until the skin gets a significant color on it. Then deglaze with white wine. Season with salt and pepper.
In a separate pot, combine the remaining ingredients, chicken drippings and chicken and bring to a boil. Reduce to a simmer and stew for 45 min to an hour.
Remove your cooked chicken and wing to cool.
Pick the chicken, chopping it as needed. Add your chicken to the pork and cornbread stuffing mix. Seasoning with salt and pepper add in 1-2 cups (or 240 grams of liquid adding a bit more for desired consistency. You should be able to form a ball in your hands) of chicken broth and mix your sweet Italian sausage and cornbread stuffing.
You are ready to stuff and tie off your bird. First, season your bird with salt and pepper inside and out.
Then add your stuffing to the bird. With kitchen twine tie off the bird into a log. Then taking a long piece of kitchen twine weave it lengthwise going in and out of the existing circular twine. You will see the torchon getting tighter and it beginning to take shape. See YouTube video for reference.
Bake:
Bake at 375 degrees for 90 min, then temp it. I got an internal temperature of 93 degrees Fahrenheit after 90 min. So I cooked my bird for about 2 hours more and I then got a reading of 153. Turkey is done at 160 degrees so because of the carry over temperature, you want to pull your bird out when it’s in the 150’s so it doesn’t overcook.
Pad Thai
Pad Thai With Shrimp
For the Sauce
½ cup tamarind paste or 115 grams
½ cup palm sugar or granulated sugar or 100 grams
½ cup fish sauce or 115 grams
Combine sauce ingredients in a pan and bring to a boil, reduce heat to low and cook for 10 min. Sauce should thicken to coat the back of a spoon and the sugar needs to be melted. Set aside.
For the Pad Thai
8 ounces rice stick noodles (hydrated and strained)
12 jumbo shrimp
4 small shallots, finely chopped
4 cloves garlic minced
2 tbs chopped preserved radish or 30 grams (optional)
3 eggs
1 bunch of scallions cut into 3 inch pieces
1 package of bean sprouts
½ cup water or 115 grams for deglazing noodles as needed
4 tablespoons crushed peanuts or 60 grams
Red chili flake
Lime wedges to taste
Peanut Oil or vegetable oil for the sauteing of the noodles.
Soak the Noodles in warm water for 45 min and strain. Heat some peanut or canola oil over medium heat just enough to coat the bottom for saute. Combine shallots, garlic, shrimp, green onions, half of the bean sprouts and noodles. Cook for 3-5 minutes. Don't stir too much or the food won’t cook. Add your sauce. Add ¼ cup water as needed for deglazing so your noodles don’t start to stick and your sauce doesn’t burn. If the sauce starts to evaporate and burn, add a little water, continue to add a little bit of water and then turn etc. Once noodles are cooked, cook the eggs separately either in the pan or in another pan taking care not to commingle the rice noodles and the egg. You can combine the eggs and the noodles once the eggs are cooked. Then, add the remaining half of the bean sprouts, the crushed peanuts, the chopped preserved radish and chili flake or sriracha to taste if you want heat. Enjoy!
For the Sauce
½ cup tamarind paste or 115 grams
½ cup palm sugar or granulated sugar or 100 grams
½ cup fish sauce or 115 grams
Combine sauce ingredients in a pan and bring to a boil, reduce heat to low and cook for 10 min. Sauce should thicken to coat the back of a spoon and the sugar needs to be melted. Set aside.
For the Pad Thai
8 ounces rice stick noodles (hydrated and strained)
12 jumbo shrimp
4 small shallots, finely chopped
4 cloves garlic minced
2 tbs chopped preserved radish or 30 grams (optional)
3 eggs
1 bunch of scallions cut into 3 inch pieces
1 package of bean sprouts
½ cup water or 115 grams for deglazing noodles as needed
4 tablespoons crushed peanuts or 60 grams
Red chili flake
Lime wedges to taste
Peanut Oil or vegetable oil for the sauteing of the noodles.
Soak the Noodles in warm water for 45 min and strain. Heat some peanut or canola oil over medium heat just enough to coat the bottom for saute. Combine shallots, garlic, shrimp, green onions, half of the bean sprouts and noodles. Cook for 3-5 minutes. Don't stir too much or the food won’t cook. Add your sauce. Add ¼ cup water as needed for deglazing so your noodles don’t start to stick and your sauce doesn’t burn. If the sauce starts to evaporate and burn, add a little water, continue to add a little bit of water and then turn etc. Once noodles are cooked, cook the eggs separately either in the pan or in another pan taking care not to commingle the rice noodles and the egg. You can combine the eggs and the noodles once the eggs are cooked. Then, add the remaining half of the bean sprouts, the crushed peanuts, the chopped preserved radish and chili flake or sriracha to taste if you want heat. Enjoy!
Sweet Potato Gnocchi
Sweet Potato Gnocchi in a caramelized mushroom and shallot cream sauce.
1 boiled red-skinned sweet potato
1/4 white wine (for mushrooms)
2 shallots, small dice
3 tbs whole milk Ricotta or 41.3 grams
1/2 cup finely grated Parmesan cheese or 45 grams
2 tbs. (packed) golden brown sugar or 21.3 grams
1 1/2 cups (about) all purpose flour or 183 grams
⅓ cup heavy cream or 80 grams
½ tbs salt or 17 grams
1 tbs butter or 14 grams
Chopped parsley, garnish as desired
Tools:
Bench scraper, microplane
Preparation
Boil Sweet Potatoes, skin on until there is no resistance with a knife, meaning the potato is cooked all the way through. Pull from water and let cool until warm. Scrape sweet potato flesh into a medium bowl and mash; transfer 3 cups to a large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, salt and mash to blend. Mix in flour, about 1/2 cup (60 grams at a time) at a time, until soft dough forms.
Turn dough out onto a floured surface; divide into 6 equal pieces. Rolling between palms form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces using the edge of a fork or a bench scraper. Take care not to CAKE the gnocchi in flour. Just use as much as you need to keep it from sticking to the bench. Stopping to clean the surface with a bench scraper is essential. Once you have your sweet potato gnocchi’s cut, then roll each piece over the tines of a fork to indent. Transfer to a baking sheet.
On the stove, bring water to boil and then reduce to a simmer, carefully drop in gnocchi and watch them float to the top. With a slotted spoon collect the Gnocchi that have floated to the top and gently drop them into a bowl with ice and a little water. Remove them from the ice bath after 5 minutes.
Saute your chopped mushrooms on high heat, getting color on them, when the pan is very hot and begging for moisture, essentially when they are about to burn is when you want to deglaze with your white wine and set aside.
Now all your prep is done. In a large saute pan on low medium heat, add a dollop of olive oil to saute your shallots. Once your shallots have color add a tablespoon of butter, once the butter starts to brown a little add a couple cups of gnocchi, your mushrooms and your cream. Shake the pan a bit making sure to be gentle to the gnocchi. You don’t need to stir it. Once the cream reduces a little season with salt, pepper, and a little sugar.
Go to plate and finish with some freshly chopped parsley and some freshly grated parmigiano reggiano on the microplane.
One giant sweet potato makes enough gnocchi for 2-4pp Trust me!
1 boiled red-skinned sweet potato
1/4 white wine (for mushrooms)
2 shallots, small dice
3 tbs whole milk Ricotta or 41.3 grams
1/2 cup finely grated Parmesan cheese or 45 grams
2 tbs. (packed) golden brown sugar or 21.3 grams
1 1/2 cups (about) all purpose flour or 183 grams
⅓ cup heavy cream or 80 grams
½ tbs salt or 17 grams
1 tbs butter or 14 grams
Chopped parsley, garnish as desired
Tools:
Bench scraper, microplane
Preparation
Boil Sweet Potatoes, skin on until there is no resistance with a knife, meaning the potato is cooked all the way through. Pull from water and let cool until warm. Scrape sweet potato flesh into a medium bowl and mash; transfer 3 cups to a large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, salt and mash to blend. Mix in flour, about 1/2 cup (60 grams at a time) at a time, until soft dough forms.
Turn dough out onto a floured surface; divide into 6 equal pieces. Rolling between palms form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces using the edge of a fork or a bench scraper. Take care not to CAKE the gnocchi in flour. Just use as much as you need to keep it from sticking to the bench. Stopping to clean the surface with a bench scraper is essential. Once you have your sweet potato gnocchi’s cut, then roll each piece over the tines of a fork to indent. Transfer to a baking sheet.
On the stove, bring water to boil and then reduce to a simmer, carefully drop in gnocchi and watch them float to the top. With a slotted spoon collect the Gnocchi that have floated to the top and gently drop them into a bowl with ice and a little water. Remove them from the ice bath after 5 minutes.
Saute your chopped mushrooms on high heat, getting color on them, when the pan is very hot and begging for moisture, essentially when they are about to burn is when you want to deglaze with your white wine and set aside.
Now all your prep is done. In a large saute pan on low medium heat, add a dollop of olive oil to saute your shallots. Once your shallots have color add a tablespoon of butter, once the butter starts to brown a little add a couple cups of gnocchi, your mushrooms and your cream. Shake the pan a bit making sure to be gentle to the gnocchi. You don’t need to stir it. Once the cream reduces a little season with salt, pepper, and a little sugar.
Go to plate and finish with some freshly chopped parsley and some freshly grated parmigiano reggiano on the microplane.
One giant sweet potato makes enough gnocchi for 2-4pp Trust me!
Braised Oxtail + A Pot Pie
Braised Oxtail
Yield: 4 to 6 servings
2½ tsp coarse kosher salt or 15 grams
2 teaspoons black pepper or 10 grams
2 teaspoon fennel seeds or 10 grams
5 pounds beef oxtails, patted dry (weigh your oxtails tomorrow) or 1006 grams
3 shallots, peeled, trimmed and diced
4 small carrots, peeled and cut into 3-inch lengths
1 leek cut into ½ inch disks
4 small potatoes peeled and diced into 1 inch cubes
4 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup water
Bouquet garni of Parsley/Thyme/Rosemary
2 bay leaves
1 tsp grated lemon zest or 5 grams
2 tbs sugar or 12 grams
To Cook:
To braise, dry off your meat, season with salt and pepper. On high heat place all the oxtails in a pan and sear until golden brown on the top, bottom and the sides. The more you brown it, the less time it has to braise. Remove the oxtail from the pan. Saute all your vegetables. If your pan gets too hot, deglaze with the red wine as you go. Once everything has color on it, and significant browning, deglaze with the water. Add your wine, boquet garni, bay leaf, lemon zest, sugar and fennel seeds.
Give it a good stir and put it in the oven to braise for one hour, then remove and rotate the oxtails. Put them back in the oven for another 90 minutes at 375 degrees. At this point you can eat your oxtails just as they are, or you can turn this dish into a pot pie.
For The Pot Pie:
Pick your oxtail off the bone and transfer to a cast iron pan along with the vegetables it cooked with. Be sure to remove the bay leaves and the bouquet garni. We don’t want that in our pot pie.
Sprinkle a ½ cup or 60 grams of grated sharp cheddar on top
Follow the instructions for the flaky pie crust. Before placing the top crust over the oxtail, sprinkle the sharp cheddar on top. Now place your pie crust over the top of the oxtail, in the video I used a cast iron skillet, but please feel free to use whichever.
Savory Pie Crust - Flaky Pastry Dough
2 c all purpose flour or 240 grams
2/3 c butter unsalted, cold 152.2 grams
5-6 tbsp ice water or 75 grams
¼ tsp salt 1.42 grams
Chop up your butter. With a pastry cutter chop butter into crumbs while adding it to the flour. Add your ice water and your dough should come together. Remove it from the bowl you’re working in and then transfer it to a work surface so you can knead the dough for 3 minutes. Cover the dough in saran wrap and place in the fridge for at least 30 minutes before use.
After 30 min. Roll your dough out. If you are just using a top crust, you’ll transfer your picked oxtail and veggies and cheese to a cast iron pan or bowl and simply place your pie crust over your pan. Tighten up the edges so there’s a seal between the bowl/pan and then finish the top of the pie crust with egg wash. Place in the oven for 25-30 minutes at 375 degrees.
If you are also using a bottom crust, you’ll need to par-bake the bottom as you would a fruit pie. There is plenty of dough for the bottom crust so start with rolling out the dough for the bottom, put some flour down so your dough doesn’t stick to your work surface. Or, you can roll your dough out on floured parchment paper for an easy transfer. Once you have a nice circle, transfer the pie crust to your cast iron skillet or pie plate and bake the bottom crust at 350 degrees for 20 minutes. To prevent the crust from rising put some parchment paper down in the center of the pie and then add some rice or pie weights.
See instructions for Top Crust above.
Yield: 4 to 6 servings
2½ tsp coarse kosher salt or 15 grams
2 teaspoons black pepper or 10 grams
2 teaspoon fennel seeds or 10 grams
5 pounds beef oxtails, patted dry (weigh your oxtails tomorrow) or 1006 grams
3 shallots, peeled, trimmed and diced
4 small carrots, peeled and cut into 3-inch lengths
1 leek cut into ½ inch disks
4 small potatoes peeled and diced into 1 inch cubes
4 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup water
Bouquet garni of Parsley/Thyme/Rosemary
2 bay leaves
1 tsp grated lemon zest or 5 grams
2 tbs sugar or 12 grams
To Cook:
To braise, dry off your meat, season with salt and pepper. On high heat place all the oxtails in a pan and sear until golden brown on the top, bottom and the sides. The more you brown it, the less time it has to braise. Remove the oxtail from the pan. Saute all your vegetables. If your pan gets too hot, deglaze with the red wine as you go. Once everything has color on it, and significant browning, deglaze with the water. Add your wine, boquet garni, bay leaf, lemon zest, sugar and fennel seeds.
Give it a good stir and put it in the oven to braise for one hour, then remove and rotate the oxtails. Put them back in the oven for another 90 minutes at 375 degrees. At this point you can eat your oxtails just as they are, or you can turn this dish into a pot pie.
For The Pot Pie:
Pick your oxtail off the bone and transfer to a cast iron pan along with the vegetables it cooked with. Be sure to remove the bay leaves and the bouquet garni. We don’t want that in our pot pie.
Sprinkle a ½ cup or 60 grams of grated sharp cheddar on top
Follow the instructions for the flaky pie crust. Before placing the top crust over the oxtail, sprinkle the sharp cheddar on top. Now place your pie crust over the top of the oxtail, in the video I used a cast iron skillet, but please feel free to use whichever.
Savory Pie Crust - Flaky Pastry Dough
2 c all purpose flour or 240 grams
2/3 c butter unsalted, cold 152.2 grams
5-6 tbsp ice water or 75 grams
¼ tsp salt 1.42 grams
Chop up your butter. With a pastry cutter chop butter into crumbs while adding it to the flour. Add your ice water and your dough should come together. Remove it from the bowl you’re working in and then transfer it to a work surface so you can knead the dough for 3 minutes. Cover the dough in saran wrap and place in the fridge for at least 30 minutes before use.
After 30 min. Roll your dough out. If you are just using a top crust, you’ll transfer your picked oxtail and veggies and cheese to a cast iron pan or bowl and simply place your pie crust over your pan. Tighten up the edges so there’s a seal between the bowl/pan and then finish the top of the pie crust with egg wash. Place in the oven for 25-30 minutes at 375 degrees.
If you are also using a bottom crust, you’ll need to par-bake the bottom as you would a fruit pie. There is plenty of dough for the bottom crust so start with rolling out the dough for the bottom, put some flour down so your dough doesn’t stick to your work surface. Or, you can roll your dough out on floured parchment paper for an easy transfer. Once you have a nice circle, transfer the pie crust to your cast iron skillet or pie plate and bake the bottom crust at 350 degrees for 20 minutes. To prevent the crust from rising put some parchment paper down in the center of the pie and then add some rice or pie weights.
See instructions for Top Crust above.
English Muffins + Stove top Jam + Clotted Cream (w/Sourdough Stater)
Clotted Cream
2 cups of cream or 480 grams
Pour cream into a rectangular baking dish. You want about an inch of cream in the bottom of the pan. Bake at 180 degrees for 12 hours. Let the cream cool and then transfer to the fridge overnight. Remove the hardened cream and transfer to an airtight container and discard the excess liquid. You can store this for up to a week in the fridge. This is great on muffins but it’s also incredible to finish sauces with as it’s flavored fat. Yum.
Stove Top Jam (no Pectin)
1.5 cups of sugar or 300 grams
1 tsp lemon juice or 5 grams
Tools:
Use a Cuisinart to pulse the berries or chop them, chef's choice.
If you have the time, let the fruit and sugar sit overnight. This will help the fruit congeal better later as it pulls the water out of the fruit. If you don’t have time for the berries to soak overnight, 4 hours at room temp is sufficient.
In the morning add your lemon juice to your fruit and sugar mix and get them on the stove. Cook on medium 30-40 minutes and then let the jam cool. This pectin free jam is good in the fridge for up to 10 days.
Reserve for Muffins.
Sourdough English Muffins
100 grams starter or ⅔ cup
240 grams or 1 cup of milk
20 grams of honey or 1tbs
360 grams bread flour or 1 ½ cups of water + 1 tsp
1 tsp fine sea salt
To Cook:
40 grams or 2 tbs Semolina Grain, as needed.
Combine yeast and tepid milk, let it baby ferment for 20 mins. Then add remaining ingredients in over the next 2.5 hours, pull 5 times, once, every 30 minutes. I usually end up doing 4-5 pulls, so don’t overthink this! It’s just you and the bread, baby. Then pop it in the fridge overnight to do your bulk fermentation. This dough can stay in the fridge for up to 3 days. This makes for FRESH ENGLISH FREAKIN’ MUFFINS in the morning, strap in for breakfast heaven, folks!
Shaping and Cooking:
Pull the dough out of the fridge. Get a shape you are happy with. You might need to use just a little semola flour, I use a remacinata flour. The brand Caputo makes it. I use this flour often, for small format pasta and for gnocchi.
Once you arrive at an English Muffin shape you’re going to want to lay these on a sheet trey to rise for about 20 minutes. A little warming of the bench, you might say or bench rest.
To Cook:
Fry these up on low to medium heat with just semolina in the pan. A cast iron skillet is ideal but not mandatory. Once they are brownish with a little black on the bottom, your muffins are done.
2 cups of cream or 480 grams
Pour cream into a rectangular baking dish. You want about an inch of cream in the bottom of the pan. Bake at 180 degrees for 12 hours. Let the cream cool and then transfer to the fridge overnight. Remove the hardened cream and transfer to an airtight container and discard the excess liquid. You can store this for up to a week in the fridge. This is great on muffins but it’s also incredible to finish sauces with as it’s flavored fat. Yum.
Stove Top Jam (no Pectin)
1.5 cups of sugar or 300 grams
1 tsp lemon juice or 5 grams
Tools:
Use a Cuisinart to pulse the berries or chop them, chef's choice.
If you have the time, let the fruit and sugar sit overnight. This will help the fruit congeal better later as it pulls the water out of the fruit. If you don’t have time for the berries to soak overnight, 4 hours at room temp is sufficient.
In the morning add your lemon juice to your fruit and sugar mix and get them on the stove. Cook on medium 30-40 minutes and then let the jam cool. This pectin free jam is good in the fridge for up to 10 days.
Reserve for Muffins.
Sourdough English Muffins
100 grams starter or ⅔ cup
240 grams or 1 cup of milk
20 grams of honey or 1tbs
360 grams bread flour or 1 ½ cups of water + 1 tsp
1 tsp fine sea salt
To Cook:
40 grams or 2 tbs Semolina Grain, as needed.
Combine yeast and tepid milk, let it baby ferment for 20 mins. Then add remaining ingredients in over the next 2.5 hours, pull 5 times, once, every 30 minutes. I usually end up doing 4-5 pulls, so don’t overthink this! It’s just you and the bread, baby. Then pop it in the fridge overnight to do your bulk fermentation. This dough can stay in the fridge for up to 3 days. This makes for FRESH ENGLISH FREAKIN’ MUFFINS in the morning, strap in for breakfast heaven, folks!
Shaping and Cooking:
Pull the dough out of the fridge. Get a shape you are happy with. You might need to use just a little semola flour, I use a remacinata flour. The brand Caputo makes it. I use this flour often, for small format pasta and for gnocchi.
Once you arrive at an English Muffin shape you’re going to want to lay these on a sheet trey to rise for about 20 minutes. A little warming of the bench, you might say or bench rest.
To Cook:
Fry these up on low to medium heat with just semolina in the pan. A cast iron skillet is ideal but not mandatory. Once they are brownish with a little black on the bottom, your muffins are done.
Sourdough Starter Tutorial
Sourdough Starter Recipe
Making a bread starter will change your life. This is YOUR LIFE folks, so let’s get livin’.
How to make a Starter:
Tools Needed:
a glass jar with a lid
spatula or wooden spoon
gram scale
Using your gram scale, weigh out the following ingredients, pour them into your glass jar and then mix well, so there are no dry flour spots left.
Day 1 Ingredients:25 grams all purpose flour
25 grams of bread flour
50 grams tepid water.
Store your starter covered on the kitchen counter. The next morning, discard half of your starter down the drain and repeat the feeding from day 1.
Day 2 Ingredients:
25 grams all purpose flour
25 grams of bread flour
50 grams tepid water.
Store your starter covered on the kitchen counter. The next morning, discard half of your starter down the drain and repeat the feeding from day 2.
Day 3 Ingredients:
25 grams all purpose flour
25 grams of bread flour
50 grams tepid water.
Store your starter covered on the kitchen counter. The next morning, discard half of your starter and feed it the following. This will now be your new feed ratio forever.
Day 4 Ingredients:
50 grams of tepid water
50 grams of all purpose flour
Store your starter covered on the kitchen counter. The next morning, discard half of your starter and feed it the following.
Day 5 Ingredients:
50 grams of tepid water
50 grams of all purpose flour
Ready to Bake:Your starter is now ready to bake with, so build it up with multiple feeds or however much starter you need. Or don’t bake right away and store it in the fridge, When you are ready to bake, simply take your starter out of the fridge and discard the ‘hooch’ or brown liquid from the top along with ¾ of your starter, just dump it down the drain. You only need about a tablespoon of your ‘mother leavain’ to grow more starter. Then feed your starter once or twice over the next 24 hour period. If your starter floats in water it’s ready to use in any bread recipe.
Starter Care:
Once your starter is alive I recommend feeding it at least once a week for the first couple months of its life to strengthen it. When you are done baking, feed your starter, wait a couple of hours and then put it in the fridge. Your starter can eventually go for two or three weeks in the fridge. To strengthen your starter even more, change up the flours you feed it every once in a while. The more diverse the culture the stronger it is which makes for easy baking.
Making a bread starter will change your life. This is YOUR LIFE folks, so let’s get livin’.
How to make a Starter:
Tools Needed:
a glass jar with a lid
spatula or wooden spoon
gram scale
Using your gram scale, weigh out the following ingredients, pour them into your glass jar and then mix well, so there are no dry flour spots left.
Day 1 Ingredients:25 grams all purpose flour
25 grams of bread flour
50 grams tepid water.
Store your starter covered on the kitchen counter. The next morning, discard half of your starter down the drain and repeat the feeding from day 1.
Day 2 Ingredients:
25 grams all purpose flour
25 grams of bread flour
50 grams tepid water.
Store your starter covered on the kitchen counter. The next morning, discard half of your starter down the drain and repeat the feeding from day 2.
Day 3 Ingredients:
25 grams all purpose flour
25 grams of bread flour
50 grams tepid water.
Store your starter covered on the kitchen counter. The next morning, discard half of your starter and feed it the following. This will now be your new feed ratio forever.
Day 4 Ingredients:
50 grams of tepid water
50 grams of all purpose flour
Store your starter covered on the kitchen counter. The next morning, discard half of your starter and feed it the following.
Day 5 Ingredients:
50 grams of tepid water
50 grams of all purpose flour
Ready to Bake:Your starter is now ready to bake with, so build it up with multiple feeds or however much starter you need. Or don’t bake right away and store it in the fridge, When you are ready to bake, simply take your starter out of the fridge and discard the ‘hooch’ or brown liquid from the top along with ¾ of your starter, just dump it down the drain. You only need about a tablespoon of your ‘mother leavain’ to grow more starter. Then feed your starter once or twice over the next 24 hour period. If your starter floats in water it’s ready to use in any bread recipe.
Starter Care:
Once your starter is alive I recommend feeding it at least once a week for the first couple months of its life to strengthen it. When you are done baking, feed your starter, wait a couple of hours and then put it in the fridge. Your starter can eventually go for two or three weeks in the fridge. To strengthen your starter even more, change up the flours you feed it every once in a while. The more diverse the culture the stronger it is which makes for easy baking.
Korean Fried Chicken + Sauces
Korean Fried Chicken Wings
The Marinade
1 tbs (6 g) grated ginger
1 tbs (6 g) grated garlic
1 tbs (15 ml) lime juice
⅓ cup (80 ml) Ponzu
½ cup (120 ml) dry sakè
3 lbs (1.36 kilograms) of chicken Wings
Be sure to use a micro-plane to grate the ginger. Put the chicken in a bowl or a bag and marinate for 12-24 hours, or overnight.
The Chicken
2 cups (240 g) potato starch
1 tbs (12 g) baking powder
1 gallon of oil.
Korean Fried Chicken is fried twice. The first fry you cook it and the second fry you crisp it. It’s very similar to the french fry making process. First, you wanna dredge your chicken in the potato starch and baking powder. Then, heat your peanut oil or other vegetable oil to 335 degrees F (170 degrees C).
Fry chicken for 5-7 min. Remove and let it rest rest. Heat your oil to 375 degrees F (190 degrees C) and fry again for 3 more min.
Toss in the sauce of your choice and enjoy!
The Sauces
Sweet & Hot Sauce
3 tbs (45 g) palm sugar
2 ½ tbs (37 ml) fish sauce
5 tbs (75 ml) Fresh Lime Juice
1 tbs (15ml) Gochujang
2 tbs (30 ml) Strawberry Jam
Sweet & Sour Sauce
¼ cup (80 g) honey
¼ (60 ml) cup soy sauce
1 tsp (6 g) ginger
3 tbs (45 ml) rice wine vinegar
2 tbs (30 ml) Hoisin sauce
1 tbs (15 ml) sesame oil
For either sauce, in a small saucepan pan over medium heat combine the ingredients, cook until slightly thickened, approx 5 minutes. Let chicken cool and then toss to cover.
Garnish with Sesame Seeds or chopped green onion.
The Marinade
1 tbs (6 g) grated ginger
1 tbs (6 g) grated garlic
1 tbs (15 ml) lime juice
⅓ cup (80 ml) Ponzu
½ cup (120 ml) dry sakè
3 lbs (1.36 kilograms) of chicken Wings
Be sure to use a micro-plane to grate the ginger. Put the chicken in a bowl or a bag and marinate for 12-24 hours, or overnight.
The Chicken
2 cups (240 g) potato starch
1 tbs (12 g) baking powder
1 gallon of oil.
Korean Fried Chicken is fried twice. The first fry you cook it and the second fry you crisp it. It’s very similar to the french fry making process. First, you wanna dredge your chicken in the potato starch and baking powder. Then, heat your peanut oil or other vegetable oil to 335 degrees F (170 degrees C).
Fry chicken for 5-7 min. Remove and let it rest rest. Heat your oil to 375 degrees F (190 degrees C) and fry again for 3 more min.
Toss in the sauce of your choice and enjoy!
The Sauces
Sweet & Hot Sauce
3 tbs (45 g) palm sugar
2 ½ tbs (37 ml) fish sauce
5 tbs (75 ml) Fresh Lime Juice
1 tbs (15ml) Gochujang
2 tbs (30 ml) Strawberry Jam
Sweet & Sour Sauce
¼ cup (80 g) honey
¼ (60 ml) cup soy sauce
1 tsp (6 g) ginger
3 tbs (45 ml) rice wine vinegar
2 tbs (30 ml) Hoisin sauce
1 tbs (15 ml) sesame oil
For either sauce, in a small saucepan pan over medium heat combine the ingredients, cook until slightly thickened, approx 5 minutes. Let chicken cool and then toss to cover.
Garnish with Sesame Seeds or chopped green onion.
The Superior Pulled Pork Sandwich
Pork Butt Brine
10 cups of water or 2.5 quarts
¾ cup salt (kosher) or 171 grams
¼ cup brown sugar or 57 grams
¼ cup white sugar or 57 grams
2 sprigs of thyme
4 sprigs of rosemary
2 tbs peppercorns 30 grams
½ onion
4 cloves of garlic, cut or smashed
1 tbs of paprika or 15 grams
2 bays leaves
Combine the sugar, salt and water and bring to a boil. Add in remaining ingredients and stir. Turn off the heat immediately. Wait until liquid has cooled completely. Once cool pour over your 3lb-5lb pork butt. If your pork butt is larger than 5 pounds you will want to double this recipe.
Pork butt joke: “ Did you know the pork butt is actually the shoulder”
I don’t think someone would ever confuse my but for my shoulder. My shoulder doesn’t smell like farts so until that day comes- I don’t think there’s any confusion.
Braised Pork Butt
1.5 tbs coriander powder or 14.75 grams
½ tbs fennel seeds or 8.53 grams
1 tsp cumin powder or 5.69 grams
1 large onion
4 cups of chicken stock 944 grams
2 cups white wine or 472 grams
2 cups apple cider or 472 grams
3 sprigs fresh thyme
2 bay leaves
2 inch piece of fresh ginger
3 cloves of garlic
3 lbs pork butt or 1360.78 grams
In a large dutch over over high heat. Sear your pork butt on all sides. While your pork butt is searing combine all the ingredients in a blender, less the white wine.
Once your butt is done searing deglaze with the two cups of white wine. Add remaining blended ingredients. Cook at 375 degrees fahrenheit for 1 hour. Remove from heat and flip over pork, then return to the over for another hour. Open the oven and cook for another 45 min with the lid off.
Pull and serve on toasted buns with slaw.
Texas Style BBQ Sauce
1 cup Ketchup 340 grams
2 tbs espresso or 30 grams
2 tbs soy sauce or 30 grams
⅓ cup pineapple juice or 113 grams
2 tsp onion powder or 8.4 grams
2 tsp ponzu or 8.4 grams
2 tsp paprika or 8.4 grams
1 tbs grey poupon or 15 grams
1 tbs worcestershire sauce or 15 grams
½ tsp taekyung powder or 2.1 grams
2 tsp Yamaki Kappo Shirodashi
2 tbs honey or 30 grams
Combine in a sauce pot and bring to a simmer, stirring continuously for 2 min at a simmer.
Let cool and use at your leisure.
Brioche Milk Bread Tangzhong
1 pack of instant yeast of 21 grams
200 grams of milk or ⅔ cup warmed to 95 degrees F.
390 grams of flour or 3 cups
45 grams of butter-at room temp or about half a stick.
20 grams of sugar or 1.5 tbs
1.5 tsp kosher salt
1 egg + 1 tbs of water (for eggwash)
For the Tangzhong:
120 grams of milk or 1 cup
25 grams of flour or ⅓ cup.
Stir continuously over low heat with a small format whisk until a paste forms and then let it cool. Set aside.
Very important:
While you’re waiting for your tangzhong to cool, bloom your yeast. Heat your milk and then add the yeast to it. Once the yeast starts to bond to itself it’s ready to eat, and yeast eats sugar. So add your sugar and let the yeast mature for 15 min. Combine with your cooled tangzhong in the stand mixer, then with your dough hook mix all ingredients, less the butter for 12 min in a mixer or until it stops sticking to the walls of the mixing bowl. This dough is pretty wet but don't let that discourage you. Wet doughs are the best kind because they’re full of moisture. Once the dough is not sticking, add your butter gradually. Then mix again for 5 min. Turn out onto a lightly floured work surface and shape dough into a round ball. Cover and let rise in a dark place or in the oven for 1.5 hours. Your dough should have doubled in size. Punch it down and then shape your balls on parchment paper. A large bun pre-bake is 140 grams, a medium size bun is 110 grams. Maybe weigh out half and half so your guests can choose. Then cover the buns with greased seran wrap, a light smattering of Canola spray is a solid choice. Then let them rise for another 1.5 hours in a dark place or and oven that’s turned off. Your dough should have doubled in size. About 20 min before your rise is up, set the oven timer and you are good to go. Egg wash your buns and pop those in the oven
Cook buns at 365 degrees temperature for 15-20 min. These toast beautifully and last for a couple days if stored in a bread box. Enjoy!
ColeSlaw Recipe
½ of a White Cabbage or dutch Cabbage shredded or 200 grams
1 small carrot shredded or 20 grams
½ cup of Red Cabbage shredded or 113 grams
¼ cup mayonnaise or 57 grams
1 tsp sugar or 4 grams
2 tsp sherry vinegar or 8 grams
3-4 full turns of your pepper mill
Kosher salt to taste.
Combine all of the ingredients and eat or add to the Superior pulled pork Sandwich.
10 cups of water or 2.5 quarts
¾ cup salt (kosher) or 171 grams
¼ cup brown sugar or 57 grams
¼ cup white sugar or 57 grams
2 sprigs of thyme
4 sprigs of rosemary
2 tbs peppercorns 30 grams
½ onion
4 cloves of garlic, cut or smashed
1 tbs of paprika or 15 grams
2 bays leaves
Combine the sugar, salt and water and bring to a boil. Add in remaining ingredients and stir. Turn off the heat immediately. Wait until liquid has cooled completely. Once cool pour over your 3lb-5lb pork butt. If your pork butt is larger than 5 pounds you will want to double this recipe.
Pork butt joke: “ Did you know the pork butt is actually the shoulder”
I don’t think someone would ever confuse my but for my shoulder. My shoulder doesn’t smell like farts so until that day comes- I don’t think there’s any confusion.
Braised Pork Butt
1.5 tbs coriander powder or 14.75 grams
½ tbs fennel seeds or 8.53 grams
1 tsp cumin powder or 5.69 grams
1 large onion
4 cups of chicken stock 944 grams
2 cups white wine or 472 grams
2 cups apple cider or 472 grams
3 sprigs fresh thyme
2 bay leaves
2 inch piece of fresh ginger
3 cloves of garlic
3 lbs pork butt or 1360.78 grams
In a large dutch over over high heat. Sear your pork butt on all sides. While your pork butt is searing combine all the ingredients in a blender, less the white wine.
Once your butt is done searing deglaze with the two cups of white wine. Add remaining blended ingredients. Cook at 375 degrees fahrenheit for 1 hour. Remove from heat and flip over pork, then return to the over for another hour. Open the oven and cook for another 45 min with the lid off.
Pull and serve on toasted buns with slaw.
Texas Style BBQ Sauce
1 cup Ketchup 340 grams
2 tbs espresso or 30 grams
2 tbs soy sauce or 30 grams
⅓ cup pineapple juice or 113 grams
2 tsp onion powder or 8.4 grams
2 tsp ponzu or 8.4 grams
2 tsp paprika or 8.4 grams
1 tbs grey poupon or 15 grams
1 tbs worcestershire sauce or 15 grams
½ tsp taekyung powder or 2.1 grams
2 tsp Yamaki Kappo Shirodashi
2 tbs honey or 30 grams
Combine in a sauce pot and bring to a simmer, stirring continuously for 2 min at a simmer.
Let cool and use at your leisure.
Brioche Milk Bread Tangzhong
1 pack of instant yeast of 21 grams
200 grams of milk or ⅔ cup warmed to 95 degrees F.
390 grams of flour or 3 cups
45 grams of butter-at room temp or about half a stick.
20 grams of sugar or 1.5 tbs
1.5 tsp kosher salt
1 egg + 1 tbs of water (for eggwash)
For the Tangzhong:
120 grams of milk or 1 cup
25 grams of flour or ⅓ cup.
Stir continuously over low heat with a small format whisk until a paste forms and then let it cool. Set aside.
Very important:
While you’re waiting for your tangzhong to cool, bloom your yeast. Heat your milk and then add the yeast to it. Once the yeast starts to bond to itself it’s ready to eat, and yeast eats sugar. So add your sugar and let the yeast mature for 15 min. Combine with your cooled tangzhong in the stand mixer, then with your dough hook mix all ingredients, less the butter for 12 min in a mixer or until it stops sticking to the walls of the mixing bowl. This dough is pretty wet but don't let that discourage you. Wet doughs are the best kind because they’re full of moisture. Once the dough is not sticking, add your butter gradually. Then mix again for 5 min. Turn out onto a lightly floured work surface and shape dough into a round ball. Cover and let rise in a dark place or in the oven for 1.5 hours. Your dough should have doubled in size. Punch it down and then shape your balls on parchment paper. A large bun pre-bake is 140 grams, a medium size bun is 110 grams. Maybe weigh out half and half so your guests can choose. Then cover the buns with greased seran wrap, a light smattering of Canola spray is a solid choice. Then let them rise for another 1.5 hours in a dark place or and oven that’s turned off. Your dough should have doubled in size. About 20 min before your rise is up, set the oven timer and you are good to go. Egg wash your buns and pop those in the oven
Cook buns at 365 degrees temperature for 15-20 min. These toast beautifully and last for a couple days if stored in a bread box. Enjoy!
ColeSlaw Recipe
½ of a White Cabbage or dutch Cabbage shredded or 200 grams
1 small carrot shredded or 20 grams
½ cup of Red Cabbage shredded or 113 grams
¼ cup mayonnaise or 57 grams
1 tsp sugar or 4 grams
2 tsp sherry vinegar or 8 grams
3-4 full turns of your pepper mill
Kosher salt to taste.
Combine all of the ingredients and eat or add to the Superior pulled pork Sandwich.
Chicken Fennel Stew With Sweet Pepperonata
Chicken Fennel Stew With Sweet Pepperonata
One whole Organic Chicken
One large sweet potato
I Fennel bulb
1 red bell pepper
1 yellow sweet onion
2 cups chicken broth
1 tbs paprika
2 tsp fennel seed
1 tsp garlic powder
2 tbs EVOO (slather chicken)
2tbs of your favorite BBQ sauce
3 cloves of crushed garlic
7 clicks of the pepper mill
Salt to taste.
Instructions:
Preheat your oven to 375 Degrees.
Slice all your vegetables the same size and add your spices (fennel, garlic powder and paprika) and toss with salt, pepper and olive oil in a roasting pan. (Note* salt seasoning is about a pinch for each vegetable group- there are 4 types of vegetables in the recipe, so season accordingly).
Place chicken on top of your veg. Season the chicken with salt and pepper. Then, slowly pour the chicken broth in the pan in one place so you’re careful not to wash away all your seasonings. Place in the oven to roast for an hour.
After 1 hour of cooking, pull the chicken out of the oven, with the back of a spoon slather the chicken with 2 tbs of your favorite BBQ sauce. Put it back in the oven to cook for another 35-40 minutes. Pull the chicken out and let it cool for about 10 minutes. Go ahead and carve the chicken up. Serve chicken over vegetables with a significant amount of broth. Enjoy!
Pairing:
This dish is a stew and pairs well with toasted, buttered sourdough.
One whole Organic Chicken
One large sweet potato
I Fennel bulb
1 red bell pepper
1 yellow sweet onion
2 cups chicken broth
1 tbs paprika
2 tsp fennel seed
1 tsp garlic powder
2 tbs EVOO (slather chicken)
2tbs of your favorite BBQ sauce
3 cloves of crushed garlic
7 clicks of the pepper mill
Salt to taste.
Instructions:
Preheat your oven to 375 Degrees.
Slice all your vegetables the same size and add your spices (fennel, garlic powder and paprika) and toss with salt, pepper and olive oil in a roasting pan. (Note* salt seasoning is about a pinch for each vegetable group- there are 4 types of vegetables in the recipe, so season accordingly).
Place chicken on top of your veg. Season the chicken with salt and pepper. Then, slowly pour the chicken broth in the pan in one place so you’re careful not to wash away all your seasonings. Place in the oven to roast for an hour.
After 1 hour of cooking, pull the chicken out of the oven, with the back of a spoon slather the chicken with 2 tbs of your favorite BBQ sauce. Put it back in the oven to cook for another 35-40 minutes. Pull the chicken out and let it cool for about 10 minutes. Go ahead and carve the chicken up. Serve chicken over vegetables with a significant amount of broth. Enjoy!
Pairing:
This dish is a stew and pairs well with toasted, buttered sourdough.