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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young &amp; full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt &amp; pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly &amp; and cut into lardons (sticks ¼" × 1½"). Simmer in 6
cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young &amp; full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt &amp; pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly &amp; and cut into lardons (sticks ¼" × 1½"). Simmer in 6
cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Caesar Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>anchovy paste</td></tr><tr><td>5 tsp</td><td>garlic (minced)</td></tr><tr><td>2 tsp</td><td>lemon juice</td></tr><tr><td>2 heads</td><td>romaine lettuce</td></tr><tr><td>⅓ cup</td><td>parmesan cheese</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
smooth and evenly mixed.</td><td>3 min</td></tr><tr><td>2</td><td>Place the dressing the refrigerator to chill.</td><td>30 min</td></tr><tr><td>3</td><td>Roll the bowl around on its sides to spread the dressing evenly across the inner surface.</td><td>1 min</td></tr><tr><td>4</td><td>Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.</td><td>3 min</td></tr><tr><td>5</td><td>Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.</td><td>1 min</td></tr><tr><td>6</td><td>Sprinkle the cheese over the salad.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Clam Chowder</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 6½ oz cans</td><td>minced clams</td></tr><tr><td>1 cup</td><td>onion (chopped)</td></tr><tr><td>1 cup</td><td>celery (diced)</td></tr><tr><td>1 cups</td><td>potatoes (cubed)</td></tr><tr><td>1 cup</td><td>carrots (diced)</td></tr><tr><td>¾ cup</td><td>butter</td></tr><tr><td>¾ cup</td><td>all-purpose flour</td></tr><tr><td>1 qt</td><td>half-n-half</td></tr><tr><td>2 tbsp</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
water to cover, and cook over medium heat until tender.</td><td>20 min</td></tr><tr><td>2</td><td>Melt the butter in a large, heavy saucepan over medium heat.</td><td>2 min</td></tr><tr><td>3</td><td>Whisk in the flour until smooth. Whisk in cream until smooth.</td><td>2 min</td></tr><tr><td>4</td><td>Add vegetables and heat, but do not boil.</td><td>10 min</td></tr><tr><td>5</td><td>Remove heat and stir in clams, vinegar, salt and pepper.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Garlic Prime Rib</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5-10 lb</td><td>prime rib roast (1 rib / 2 people)</td></tr><tr><td>10 cloves</td><td>garlic (minced)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>2 tsp</td><td>salt</td></tr><tr><td>2 tsp</td><td>black pepper</td></tr><tr><td>2 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.</td><td>2 min</td></tr><tr><td>2</td><td>Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
it is room temperature. Preheat the oven to 500°F.</td><td>&lt; 1 hour</td></tr><tr><td>3</td><td>Add about ½" of water to the bottom of the roasting pan and place in the oven.</td><td>20 min</td></tr><tr><td>4</td><td> Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
130°F in the center.</td><td>45-75 min</td></tr><tr><td>5</td><td>Let the roast rest outside the oven before serving.</td><td>10 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><section><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash &amp; Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a></section><section><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a></section><section><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></section></body></html> <!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="clam-chowder"><img src="clam-chowder/final.png">Clam Chowder</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash &amp; Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a><h1>Salads</h1><a href="caesar-salad"><img src="caesar-salad/final.png">Caesar Salad</a><a href="ruths-chris-chopped-salad"><img src="ruths-chris-chopped-salad/final.png">Ruth's Chris Chopped Salad</a><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="garlic-prime-rib"><img src="garlic-prime-rib/final.png">Garlic Prime Rib</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Ruth's Chris Chopped Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the Salad</h2><table><tr><td>8 cups</td><td>iceberg lettuce (sliced thin)</td></tr><tr><td>1 cup</td><td>spinach (sliced thin)</td></tr><tr><td>⅓ cup</td><td>red onion (diced)</td></tr><tr><td>½ cup</td><td>green olives (minced)</td></tr><tr><td>6 oz</td><td>white mushrooms (quartered)</td></tr><tr><td>4</td><td>eggs (hard boiled, sliced)</td></tr><tr><td>½ lb</td><td>bacon (cooked &amp; crumbled)</td></tr><tr><td>1 × 14 oz can</td><td>hearts of palm (chilled)</td></tr><tr><td>1 cup</td><td>crumbled bleu cheese</td></tr><tr><td>½ cup</td><td>croutons</td></tr><tr><td>10</td><td>cherry tomatoes (halved)</td></tr><tr><td>½ cup</td><td>crispy fried onions</td></tr></table><h2>For the Dressing</h2><table><tr><td>¼ cup</td><td>basil leaves</td></tr><tr><td>4-5 tbsp</td><td>lemon juice</td></tr><tr><td>(to taste)</td><td>salt</td></tr><tr><td>(to taste)</td><td>garlic powder</td></tr></table></div></section><section class="directions"><h2>For the Salad</h2><table><tr><td>1</td><td>In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
olives, mushrooms, hearts of palm, eggs &amp; bacon</td><td>2 min</td></tr><tr><td>2</td><td>Top with the crispy onions, crumbled bleu cheese, and croutons</td><td>1 min</td></tr><tr><td>3</td><td>Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
the side.</td></tr></table><h2>For the Dressing</h2><table><tr><td>1</td><td>Place all ingredients in a blender and purée on high.</td><td>1 min</td></tr><tr><td>2</td><td>Allow the dressing to set in the refrigerator.</td><td>overnight</td></tr></table></section></body></html>
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.cookbook { .cookbook {
display: flex; column-count: 2;
flex-wrap: wrap; } column-gap: 0.25in; }
.cookbook section { .cookbook h1 {
padding: 0 0.125in; }
.cookbook section h1 {
font-family: sans-serif; font-family: sans-serif;
font-size: 24pt; font-size: 24pt;
font-weight: bold; } font-weight: bold; }
.cookbook section a { .cookbook a {
flex: 1 1 auto; flex: 1 1 auto;
min-width: 2in; min-width: 2in;
max-width: 3.5in; max-width: 3.5in;
border-radius: 0.0625in; border-radius: 0.0625in;
break-inside: avoid;
color: black; color: black;
font-family: serif; font-family: serif;
font-size: 18pt; font-size: 18pt;
@@ -21,12 +20,12 @@
padding: 0.0625in; padding: 0.0625in;
padding-right: 0.125in; padding-right: 0.125in;
transition: all 0.25s; } transition: all 0.25s; }
.cookbook section a:visited { .cookbook a:visited {
color: black; } color: black; }
.cookbook section a:hover { .cookbook a:hover {
background: #23B7F2; background: #23B7F2;
color: white; } color: white; }
.cookbook section a img { .cookbook a img {
border: 0.01in solid silver; border: 0.01in solid silver;
border-radius: 0.0625in; border-radius: 0.0625in;
margin-right: 0.125in; margin-right: 0.125in;
@@ -43,6 +42,11 @@
margin-bottom: 0.25in; margin-bottom: 0.25in;
font-family: serif; font-family: serif;
font-size: 24pt; } font-size: 24pt; }
.recipe h2 {
font-size: 12pt;
margin: 0;
margin-bottom: 0.125in;
text-transform: uppercase; }
.recipe .ingredients { .recipe .ingredients {
display: flex; } display: flex; }
.recipe .ingredients .image img { .recipe .ingredients .image img {
@@ -52,14 +56,16 @@
max-height: 3in; } max-height: 3in; }
.recipe .ingredients .list { .recipe .ingredients .list {
margin-left: 0.25in; } margin-left: 0.25in; }
.recipe .ingredients .list tr { .recipe .ingredients .list table {
margin-bottom: 0.25in; }
.recipe .ingredients .list table tr {
vertical-align: top; } vertical-align: top; }
.recipe .ingredients .list tr td:nth-child(1) { .recipe .ingredients .list table tr td:nth-child(1) {
font-family: sans-serif; font-family: sans-serif;
font-size: 12pt; font-size: 12pt;
padding-right: 0.125in; padding-right: 0.125in;
text-align: right; } text-align: right; }
.recipe .ingredients .list tr td:nth-child(2) { .recipe .ingredients .list table tr td:nth-child(2) {
font-family: sans-serif; font-family: sans-serif;
font-size: 12pt; } font-size: 12pt; }
.recipe .directions { .recipe .directions {
@@ -85,4 +91,8 @@
font-size: 9pt; font-size: 9pt;
white-space: nowrap; } white-space: nowrap; }
@media (max-width: 900px) {
.cookbook {
column-count: 1; } }
/*# sourceMappingURL=style.css.map */ /*# sourceMappingURL=style.css.map */
docs/style.css.map
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src/caesar-salad/final.png
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src/caesar-salad/index.pug
+63
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@@ -0,0 +1,63 @@
doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Caesar Salad
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 6 tbsp
td olive oil
tr
td 1
td egg
tr
td 1 tsp
td anchovy paste
tr
td 5 tsp
td garlic (minced)
tr
td 2 tsp
td lemon juice
tr
td 2 heads
td romaine lettuce
tr
td ⅓ cup
td parmesan cheese
section.directions
table
tr
td 1
td
| Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
| smooth and evenly mixed.
td 3 min
tr
td 2
td Place the dressing the refrigerator to chill.
td 30 min
tr
td 3
td Roll the bowl around on its sides to spread the dressing evenly across the inner surface.
td 1 min
tr
td 4
td Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.
td 3 min
tr
td 5
td Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.
td 1 min
tr
td 6
td Sprinkle the cheese over the salad.
td 1 min
src/clam-chowder/final.png
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+71
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@@ -0,0 +1,71 @@
doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Clam Chowder
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 3 6½ oz cans
td minced clams
tr
td 1 cup
td onion (chopped)
tr
td 1 cup
td celery (diced)
tr
td 1 cups
td potatoes (cubed)
tr
td 1 cup
td carrots (diced)
tr
td ¾ cup
td butter
tr
td ¾ cup
td all-purpose flour
tr
td 1 qt
td half-n-half
tr
td 2 tbsp
td red wine vinegar
tr
td 1½ tsp
td salt
tr
td 1 tsp
td black pepper
section.directions
table
tr
td 1
td
| Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
| water to cover, and cook over medium heat until tender.
td 20 min
tr
td 2
td Melt the butter in a large, heavy saucepan over medium heat.
td 2 min
tr
td 3
td Whisk in the flour until smooth. Whisk in cream until smooth.
td 2 min
tr
td 4
td Add vegetables and heat, but do not boil.
td 10 min
tr
td 5
td Remove heat and stir in clams, vinegar, salt and pepper.
td 1 min
src/garlic-prime-rib/final.png
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+58
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@@ -0,0 +1,58 @@
doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Garlic Prime Rib
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 5-10 lb
td prime rib roast (1 rib / 2 people)
tr
td 10 cloves
td garlic (minced)
tr
td 2 tbsp
td olive oil
tr
td 2 tsp
td salt
tr
td 2 tsp
td black pepper
tr
td 2 tsp
td thyme
section.directions
table
tr
td 1
td Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.
td 2 min
tr
td 2
td
| Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
| it is room temperature. Preheat the oven to 500°F.
td &lt; 1 hour
tr
td 3
td Add about ½" of water to the bottom of the roasting pan and place in the oven.
td 20 min
tr
td 4
td
| Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
| 130°F in the center.
td 45-75 min
tr
td 5
td Let the roast rest outside the oven before serving.
td 10 min
src/index.pug
+18 -3
View File
@@ -4,13 +4,16 @@ html
link(rel="stylesheet" type="text/css" href="style.css") link(rel="stylesheet" type="text/css" href="style.css")
body.cookbook body.cookbook
section
h1 Soups h1 Soups
a(href="caldo-verde") a(href="caldo-verde")
img(src="caldo-verde/final.png") img(src="caldo-verde/final.png")
| Caldo Verde | Caldo Verde
a(href="clam-chowder")
img(src="clam-chowder/final.png")
| Clam Chowder
a(href="cream-of-spinach-soup") a(href="cream-of-spinach-soup")
img(src="cream-of-spinach-soup/final.png") img(src="cream-of-spinach-soup/final.png")
| Cream of Spinach Soup | Cream of Spinach Soup
@@ -23,7 +26,16 @@ html
img(src="winter-lentil-soup/final.png") img(src="winter-lentil-soup/final.png")
| Winter Lentil Soup | Winter Lentil Soup
section h1 Salads
a(href="caesar-salad")
img(src="caesar-salad/final.png")
| Caesar Salad
a(href="ruths-chris-chopped-salad")
img(src="ruths-chris-chopped-salad/final.png")
| Ruth's Chris Chopped Salad
h1 Main Dish h1 Main Dish
a(href="beef-bourguignon") a(href="beef-bourguignon")
@@ -46,6 +58,10 @@ html
img(src="chole/final.png") img(src="chole/final.png")
| Chole | Chole
a(href="garlic-prime-rib")
img(src="garlic-prime-rib/final.png")
| Garlic Prime Rib
a(href="kielbasa-and-cabbage") a(href="kielbasa-and-cabbage")
img(src="kielbasa-and-cabbage/final.png") img(src="kielbasa-and-cabbage/final.png")
| Kielbasa and Cabbage | Kielbasa and Cabbage
@@ -74,7 +90,6 @@ html
img(src="sloppy-joe-sandwiches/final.png") img(src="sloppy-joe-sandwiches/final.png")
| Sloppy Joe Sandwiches | Sloppy Joe Sandwiches
section
h1 Sides h1 Sides
a(href="bok-choy-with-garlic") a(href="bok-choy-with-garlic")
src/ruths-chris-chopped-salad/final.png
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src/ruths-chris-chopped-salad/index.pug
+95
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@@ -0,0 +1,95 @@
doctype html
html
head
link(href="../style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Ruth's Chris Chopped Salad
section.ingredients
.image
img(src="final.png")
.list
h2 For the Salad
table
tr
td 8 cups
td iceberg lettuce (sliced thin)
tr
td 1 cup
td spinach (sliced thin)
tr
td ⅓ cup
td red onion (diced)
tr
td ½ cup
td green olives (minced)
tr
td 6 oz
td white mushrooms (quartered)
tr
td 4
td eggs (hard boiled, sliced)
tr
td ½ lb
td bacon (cooked &amp; crumbled)
tr
td 1 × 14 oz can
td hearts of palm (chilled)
tr
td 1 cup
td crumbled bleu cheese
tr
td ½ cup
td croutons
tr
td 10
td cherry tomatoes (halved)
tr
td ½ cup
td crispy fried onions
h2 For the Dressing
table
tr
td ¼ cup
td basil leaves
tr
td 4-5 tbsp
td lemon juice
tr
td (to taste)
td salt
tr
td (to taste)
td garlic powder
section.directions
h2 For the Salad
table
tr
td 1
td
| In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
| olives, mushrooms, hearts of palm, eggs &amp; bacon
td 2 min
tr
td 2
td Top with the crispy onions, crumbled bleu cheese, and croutons
td 1 min
tr
td 3
td
| Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
| the side.
h2 For the Dressing
table
tr
td 1
td Place all ingredients in a blender and purée on high.
td 1 min
tr
td 2
td Allow the dressing to set in the refrigerator.
td overnight
src/style.scss
+20 -6
View File
@@ -1,9 +1,6 @@
.cookbook { .cookbook {
display: flex; column-count: 2;
flex-wrap: wrap; column-gap: 0.25in;
section {
padding: 0 0.125in;
h1 { h1 {
font-family: sans-serif; font-family: sans-serif;
@@ -17,6 +14,7 @@
max-width: 3.5in; max-width: 3.5in;
border-radius: 0.0625in; border-radius: 0.0625in;
break-inside: avoid;
color: black; color: black;
font-family: serif; font-family: serif;
font-size: 18pt; font-size: 18pt;
@@ -47,7 +45,6 @@
} }
} }
} }
}
.recipe { .recipe {
margin: 0 auto; margin: 0 auto;
@@ -64,6 +61,13 @@
font-size: 24pt; font-size: 24pt;
} }
h2 {
font-size: 12pt;
margin: 0;
margin-bottom: 0.125in;
text-transform: uppercase;
}
.ingredients { .ingredients {
display: flex; display: flex;
@@ -79,6 +83,9 @@
.list { .list {
margin-left: 0.25in; margin-left: 0.25in;
table {
margin-bottom: 0.25in;
tr { tr {
vertical-align: top; vertical-align: top;
@@ -96,6 +103,7 @@
} }
} }
} }
}
.directions { .directions {
margin-top: 0.25in; margin-top: 0.25in;
@@ -136,3 +144,9 @@
} }
} }
} }
@media (max-width: 900px) {
.cookbook {
column-count: 1;
}
}