Lasagne

Based on an Italian recipe on this Italian website. It’s the best lasagne I’ve had but I must admit it’s also the fattiest/richest. Ingredients Sheets 12 sheets of fresh pasta (which I didn’t pre-cook) 250 g Parmegianno reggiano Ragù (Sauce) 750 g of ground meat (freshly ground by the butcher is best) 200 g of carrots…

Braised rabbit

Based on a recipe from mother-in-law. Ingredients 4 Tbsp flour 2 tsp salt ground pepper olive oil for cooking 1.75 kg rabbit 4 Tbsp mustard, such as dijon 2 shallots, finely chopped 2 cloves of garlic, pressed 2 dl de rosé (e.g. Provence) 3 dl veal stock or home-made beef stock 1 bay leaf 1 tarragon twig 1 rosemary twig 100 g…

Biko

I came across this recipe when trying to figure out what desserts I can make using all those glutinous rice I bought for a savory dish. The quantities in bold have been modified to suit the amount of coconut milk I had in hand; while quantity in parentheses is the original. But you can change…

Cold Brewed Hibiscus Tea

Based on the best recipe I found online. Read more about why cold brew. Ingredients 1/2 cup dried hibiscus flowers (about 1/2 ounce or 15 grams) 1 cinnamon stick 4 cups cold water 2 tablespoons to 1/4 cup honey or maple syrup (depending on how neutral you want the added flavor to be) Lime wedges…

Cold Chinese Noodle Salad

When summer comes, hot noodle doesn’t sound appetizing. Try this from the NY Times recipe. Ingredients 1 pound Chinese egg noodles (1/8-inch-thick), frozen or (preferably) fresh, available in Asian markets. Also possible is dry buckwheat. 2 Tbsp sesame oil, plus a splash 3 ½ Tbsp soy sauce 2 Tbsp Chinese rice vinegar 2 Tbsp Chinese…

Antebellum Cornbread

Cornbread didn’t use to have sugar because corn is sweet enough. But with industrialization and the use of steel mills instead of traditional (slow) stone mills, the sweetness along with much of the nutrient was gone. Anson Mills supplies many antebellum breed of corn and mills it fresh when you order it using their traditional…

Budín de Pan

From Carmen’s video. But I am using a food processor. Ingredients 200 g bread cubes, as in leftover hardened stuff from Zopf 500 ml milk hot but not boiling 100 g sugar 30 ml liquor 3 eggs 70 g butter, melted caramel Directions If making your own caramel, now is the time. Spread the caramel…

Miso Salad Dressing

Based on a recipe from AllRecipes.com. Ingredients 40 g (1 1/2 Tbsp) miso paste 22 g (2 Tbsp) rice vinegar 40 g (1 1/4 tablespoons honey 1 tablespoon minced fresh ginger root 10 g (1 tablespoon sesame oil 1 1/2 teaspoons lime juice 1 teaspoon toasted sesame seeds Directions Whisk it all up!

Sprouted Buckwheat Galette

This is a twist to the classic Brittany crêpe. The recipe is based on King Arthur’s.The ingredients are more or less the same but instead of buckwheat powder I used raw buckwheat, sprouted them, and then ground them up. Since they already absorbed water I didn’t add any additional water. But as with any crêpe,…

Chocolate Soufflé Cups

This is based on the Chocolate Soufflé Cake recipe from David Lebovitz’s The Great Book of Chocolate. Ingredients The ingredients are easily divisible. For each egg, use 3 oz chocolate, 3 Tbsp butter, and 10 g sugar, and will fit in 2 ramekin cups. 255 g (9 oz) bittersweet chocolate, chopped 126 g (9 Tbsp)…