Red Lentil Soup With Preserved Lemon and Crispy Garlic

INGREDIENTS:

4–6 servings

SOUP

2 Tbsp. extra-virgin olive oil

2 medium onions, chopped

4 garlic cloves, finely chopped

1 2" piece ginger, scrubbed, finely chopped

2 tsp. ground cumin

¾ tsp. ground turmeric

Freshly ground black pepper

½ preserved lemon, rinsed, seeds removed, finely chopped

3 Tbsp. double-concentrated tomato paste

8 cups good-quality low-sodium vegetable or chicken broth

2 cups red lentils, rinsed

GARLIC CHIPS AND ASSEMBLY

2 Tbsp. extra-virgin olive oil

4 garlic cloves, thinly sliced

Kosher salt

1 tsp. Aleppo-style pepper

1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley), plus more

½ preserved lemon, rinsed, seeds removed, finely chopped (optional)

INSTRUCTIONS:

SOUP

Step 1

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2" piece ginger, scrubbed, finely chopped, stirring occasionally, until onions are softened, 6–8 minutes. Add 2 tsp. ground cumin and ¾ tsp. ground turmeric and stir to coat onions. Season with freshly ground black pepper. Add ½ preserved lemon, rinsed, seeds removed, finely chopped, and 3 Tbsp. double-concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.

Step 2

Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until lentils are very tender and soup is almost creamy, 35–45 minutes.

GARLIC CHIPS AND ASSEMBLY

Step 3

While the lentils are cooking, heat 2 Tbsp. extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced, stirring often, until golden and starting to crisp, about 3 minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels, leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.

Step 4

Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to ½ preserved lemon, rinsed, seeds removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt if needed.

Step 5

Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.

[source: Zaynab Issa / Bon Appetit] 

Scallion pancakes

 [thin] 

103g all purpose flour

50g starter 

42g warm water 

12g oil

3g salt

25g scallions

[fluffy]

168g all purpose flour

50g starter

86g water, 100F

10g oil

3g salt

25g scallions 

Juice recipes

 [350 ml]

3 stalks celery

1/2 large cucumber

1 medium green apple

1 medium pear

---

[350 ml]

2 medium apples

5 carrots

1/2 inch ginger

1/4 lemon 

---

[350 ml]

2 medium beets

1 cup blueberries

1 cup strawberries

---

[350 ml]

2 oranges

1/4 lemon

1 medium apple

1/2 inch ginger

---

[350 ml]

2 apples

5 kale leaves

---

[350 ml]

1/4 cantaloupe

2 stalks celery

1/2 cucumber

1/4 lemon

---

[500 ml]

2 medium beets

2 apples

3 carrots

1/2 cucumber

2 inch ginger

---

[700 or 800 ml]

1 bunch kale

1/2 bunch parsley

1 green apple

2 inch ginger

lemon

1 cucumber

---

[700 or 800 ml]

1 medium cucumber

4 kale leaves

1 large apple

1 inch ginger

1 lime

3 celery stalks

---

[1 serving] 

3 carrots

1/2 inch ginger

1/2 inch turmeric

1/2 grapefruit

---

[900 ml]

2 beets

3 carrots

1 lemon

1 apple

5 kale leaves

4 stalks celery

1 inch ginger

---

[700 ml]

6 carrots

1 orange

1 knob ginger

1 cucumber 

---

[350 ml]

1/4 pineapple

4 kale leaves

4 swiss chard leaves

1 lime 

---

[700 ml]

4 celery stalks

1/2 cucumber

1 cup pineapple

1/2 green apple

1 cup spinach

1 lemon

1 knob ginger 

---

[700 ml]

5 grapefruits

1 lemon

2 limes

1/4 medium pineapple

1 knob ginger

Sourdough, Shu's method

 I do two loaves by 1000g flour (70% strong white bread, 30%wheat) and 70% water (i.e 700g)

[variation: 60% white, 10% wheat, 30% malt]

Mix and leave for 1 hour in not too hot room. Then add 200g levain (starter plus 50/50 white/wheat at 100% hydration). Mix and leave for 40mins

[variation: add 150-200g sesame seeds] 

Then add 20g salt and 20g water. Mix. And leave for 40

Then do your stretch and folds every 30-40. [total of 6 times]

For about 3ish hours although just give it a shake if it looks poofy that’s good.

Sometimes I forget and do 4 hours.

Then floured surface (I use rice flour) - dump dough on surface. Cut in half and shape each. Let bench rest for 30mins.

Then shape and put in banneton or well floured bowl w towel.

Leave out for 1 hour or so and then in fridge overnight.

Next day bake at 220 with lid on cast iron Dutch oven. I usually do 50 and then lid off for 15.

Pressure cooker ramen broth

 Ingredients: 

 4 lbs bones (neck, femurs with marrow) 

 0.4 lbs fatback

 Optional aromatics: 1/2 onion, 6 garlic cloves

 

 1. The night before, or at least 6 hours prior to cooking, soak your neck bones and femurs in water in a cold, non-reactive vessel. I use a big Tupperware container. (Technically this is optional, but I find the resulting tonkotsu is whiter in appearance).

 2. When ready to cook, add your neck bones and femurs to a pot with fresh water. Bring to a boil, then down to a simmer, and skim the scum that rises to the top of the pot. Do this for 15-20 minutes, or until little scum is rising. The scum goes through several phases here, you’ll know when the scum is pretty much done rising up. This blanch is integral for a white tonkotsu, don’t skip it, and don’t end it prematurely.

3. Strain the bones from the blanching liquid. Discard the liquid.

4.  Scrub and clean the bones under running water, removing any black or dirty looking particulate that may be on the outside of the bones or in crevices. 

5.  Add your now clean bones to a pressure cooker, covering with just enough water. Bring to a boil, then cover, bring to full pressure (15 PSI), and cook under pressure for 2 hours

6.  Fast release the pot, being careful to avoid splashes (if your pressure cooker doesn’t have this feature, regular release is fine).  Give the contents a stir, then cover, bring to high pressure again, and cook for 1 hour.

7.  Remove pressure and open the cooker. Add in your fatback, give it a stir, bring the contents back to a boil, and cook under pressure for one more hour.

8.  Depressurize the pot. Remove the fatback, adding it to a blender. Blend with an appropriate amount of broth until the fatback is completely broken down into a liquid, then add this back to the broth.  No chunks here, we’re looking for smooth liquid.

9.  If using, add aromatics to the now uncovered broth

10. Cook, uncovered, at a rapid boil, for 45 minutes, or until the broth is opaque, creamy, and to the desired consistency you want. Stir occasionally to prevent scorching on the bottom of the pot.


11.  Strain and reserve as needed. Conversely, store in the fridge for up to 5 days, or freeze for several months.


Wunderlauch-Pesto / Wild Garlic Pesto

Ein fein-würziges Pesto aus Wunderlauch passt wunderbar zu Pasta, Salaten oder als Aufstrich bzw. Dip zu Brot und Gemüse. Wenn das Pesto immer mit Öl bedeckt ist, hält es sich problemlos mehrere Monate. 

Folgende Zutaten werden für etwa 400 g Pesto benötigt: 

200 g frische Wunderlauchblätter 

130 ml Pflanzenöl, am besten ein geschmacksarmes wie Sonnenblumen- oder Rapsöl 

50 g Nüsse wie Mandeln, Walnüsse oder auch Sonnenblumenkerne 

½ TL Salz optional 

etwas Parmesan oder Hefeflocken [nachher zuzugeben] 

Quelle: https://www.smarticular.net/wunderlauch-baerlauch-rezepte-konservieren-pesto-butter-oel/?fbclid=IwAR0qfW_RqBT5_dA2GNN6KCqB2g20kvS0Y_szI6rgT0HUEsWynl5WmDijOOQ

Copyright © smarticular.net

梅菜扣肉 (Mei Cai Kou Rou / Pork Belly with Preserved Mustard Greens)

Ingredients

6 ounces dried preserved mustard greens (about 3 cups after they're soaked and thoroughly washed) OR approx. 250-300 g preserved greens in a bag 

1 ½ pounds pork belly

Water

2 slices ginger

2 star anise

1 spring onion 

1 shallot, minced

1 tsp Sichuan peppercorn 

2 tablespoons oil

2 TBS dark soy sauce

1 1/2 tablespoons rock sugar (or granulated sugar)

1 teaspoon ginger (minced)

2 tablespoons light soy sauce

2 tablespoons shaoxing wine

Instructions 

1. Rinse and soak the mustard greens. (If dry, soak for min. 2 hours.) 

2. Put the pork belly in a pot, and cover with cold water. Add the ginger slices, green onion, and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes. 

3. Take the pork out and poke small holes in the skin. Place skin-side down in a bowl with 2 TBS dark soy sauce and let rest for 15 min. 

4. Put 1-2 TBS oil in a pan. Fry the pork belly skin down—and lid on—for 6-8 minutes, then brown the other sides as well. Turn the heat off, pour the rest of the dark soy onto the pork and let cool in the pan. 

5. Chop the preserved vegetables. Heat oil in a wok; add ginger, shallot, Sichuan peppercorn, and star anise. Add the preserved vegetables and fry until dry. Remove and put aside in a bowl. 

6. Heat oil in the wok and add sugar; cook until it melts and turns a caramel color. Add dark soy, light soy, Shaoxing wine, and five spice power; then add the preserved vegetables. Stir fry until simmering and well mixed. 

7. Slice the pork belly into 0.8cm thick slices and arrange in the steaming bowl. Spoon the preserved vegetable mixture over the pork. Place in steamer and steam for 75 min. 

Biang Biang Noodles

 

[noodles]

300 g all-purpose flour

1/2 tsp salt

150g water add slowly, mix with chopstick 

knead 5 min

cover + rest 10 min

knead 10 min till smooth like playdough

cover + rest 10 min

cut into 8 pieces

roll each piece into sausage

oil them up and place on oily plate

cover with cling film and rest for 1-2 hours

[sauce]

tahini

soy

numbing oil (chilli flakes, ground Sichuan pepper, minced garlic, scallions, hot oil) 

sambal

sesame seeds

chekiang vinegar 

[toppings]

spring onions

sesame

cucumber

[noodles, cont'd]

roll each sausage out into rectangle

make indentation with chopstick down middle

bring pot of water to boil

oil working surface

stretch each rectangle out 

then bang on surface 

tear from middle down line

boil 1 min or until floating 

transfer to bowl with a little oil to prevent sticking

mix with sauce and toppings 

[poem]

Apex (丶) rising up to the sky,

Over Two bends (冖) by Yellow River's side.

Character "Eight"'s (八) opening wide,

"Speech" (言) enters inside.

You twist, I twist too, (幺 'tiny')

you grow, I grow (長) with you,

Inside, a horse (馬) king will rule.

"Heart" (心) down below,

"Moon" (月) by the side,

Leave a hook (刂 'knife') for

Matang (Mahua, Fried Dough Twist) to hang low,

On our carriage, to Xianyang we'll ride (radical: 辶 'walk').

Lobster Bisque

Stock:
+ shells of 2 lobsters
+ olive oil
= sautéed in pressure cooker for 5 min, add approx. 1.5 L mix of water and stock to cover shells, and cook on 40 min setting to make the stock

Bisque:
+ butter
+ olive oil
+ ½ onion
+ 3 carrots
+ 3 sticks celery
+ 2 cloves garlic
+ ½ cup wine
+ herbs
+ paprika
+ creole seasoning
+ 3 TBS tomato paste
+ 2 tsp Worcestershire sauce

Add:
+ lobster stock + simmer for 10 min
+ salt to taste
= blend
+ add cream

Toppings:
+ lobster meat sautéed in butter
+ chives
+ croutons (10 min in oven with olive oil, salt, and dried herbs)

Char Siu / Barbecue Pork

INGREDIENTS:

梅頭 (mui tau)

Char Siu sauce

Chu Hou sauce

Rose wine

Five spices powder

Malt syrup

TIP:                 Rinse the pork. Soak it in water for about 4 hours, while changing the water once every hour. This can get rid of that raw pork smell.

Marinade:

1.   Char siu sauce

2.   Chu Hou sauce = can replace with Hoisin sauce

3.   Rose wine

4.   Five spices powder

5.   Water

Ratio should be Char Siu sauce (2) : Chu Hou sauce (1) : Rose wine (2)

Mix the sauces together with the wine, add enough water so that the marinade covers the meat. Generously sprinkle the Five Spices powder and mix into the marinade. Rub the mixture into the meat and let it sit for at least four hours. It is better to marinate over night. Just put it in the fridge until you cook it for dinner the next day!

STEPS:

1.   Preheat oven to 220 degrees Celsius and line the baking tray with tin foil.

2.   Prepare another bowl or marinade MINUS the water. Mix well.

3.   Dump the old marinade juice and place the pork on the baking tray. Spread the new bowl of marinade over the meat evenly.

4.   Lay a sheet of tin foil over the meat so that the meat doesn’t dry up from the oven heat. Bake for 20 minutes.

5.   While baking, prepare for the malt syrup. The syrup is SUPER hard from its original container. Get a big metal spoon, dig into the syrup and get a big big scoop. Melt it in a bowl seated in another bowl of hot water. Keep the syrup melted.

(TIP: Use a metal mixing bowl and place it in a small frying pan with water. Keep the stove on low to keep the water boiling hot while melting the syrup in the bowl. It is a lot faster and easier this way.) USE HONEY AS AN ALTERNATIVE IF YOU CAN’T FIND MALT SYRUP.

6.   Flip the pork and bake for another 15 mins.

7.   Evenly spread the melted malt syrup onto the pork and bake for another 2 mins.

8.   Flip the pork again and add more syrup. Bake again for 2 more minutes.

9.   Take the char siu our from the oven but wait for a few minutes before cutting it. If you cut it too soon, the air will instantly draws the moist out from inside the meat,