diff --git a/docs/gluten-free-flour/final.png b/docs/gluten-free-flour/final.png new file mode 100644 index 0000000..a96bae1 Binary files /dev/null and b/docs/gluten-free-flour/final.png differ diff --git a/docs/gluten-free-flour/index.html b/docs/gluten-free-flour/index.html new file mode 100644 index 0000000..752680e --- /dev/null +++ b/docs/gluten-free-flour/index.html @@ -0,0 +1 @@ +

Gluten-Free Flour

24 ozwhite rice flour
7½ ozbrown rice flour
7 ozpotato starch
3 oztapioca starch
¾ oznonfat dry milk powder

From America's Test Kitchen

1Mix all ingredients and store, refrigerated, in an airtight container.
\ No newline at end of file diff --git a/docs/index.html b/docs/index.html index 70b0b31..9a6f9f4 100644 --- a/docs/index.html +++ b/docs/index.html @@ -1 +1 @@ -

Breads

Bagels

Soups

Caldo VerdeClam ChowderCream of Spinach SoupCurry Butternut Squash & Apple SoupWinter Lentil Soup

Salads

Caesar SaladRuth's Chris Chopped Salad

Main Dish

Beef BourguignonChicken Cordon BleuChicken Pot PieChicken Breasts with Caper Cream SauceCholeGarlic Prime RibKielbasa and CabbageKofta KebabsLemon Chicken with Mushroom SauceRatatouilleRoast Leg of Lamb with RosemaryShrimp with Sweet Potatoes and BaconSloppy Joe Sandwiches

Sides

Bok Choy with GarlicBourbon Glazed CarrotsCreamed SpinachGarlic BroccoliHummusPommes PuréeSweet Potatoes with Honey and RosemaryTzatziki \ No newline at end of file +

Breads

BagelsGluten-Free FlourSouthern Buttermilk Biscuits

Soups

Caldo VerdeClam ChowderCream of Spinach SoupCurry Butternut Squash & Apple SoupWinter Lentil Soup

Salads

Caesar SaladRuth's Chris Chopped Salad

Main Dish

Beef BourguignonChicken Cordon BleuChicken Pot PieChicken Breasts with Caper Cream SauceCholeGarlic Prime RibKielbasa and CabbageKofta KebabsLemon Chicken with Mushroom SauceRatatouilleRoast Leg of Lamb with RosemaryShrimp with Sweet Potatoes and BaconSloppy Joe Sandwiches

Sides

Bok Choy with GarlicBourbon Glazed CarrotsCreamed SpinachGarlic BroccoliHummusPommes PuréeSweet Potatoes with Honey and RosemaryTzatziki \ No newline at end of file diff --git a/docs/southern-buttermilk-biscuits/final.png b/docs/southern-buttermilk-biscuits/final.png new file mode 100644 index 0000000..598ed5c Binary files /dev/null and b/docs/southern-buttermilk-biscuits/final.png differ diff --git a/docs/southern-buttermilk-biscuits/index.html b/docs/southern-buttermilk-biscuits/index.html new file mode 100644 index 0000000..dff0051 --- /dev/null +++ b/docs/southern-buttermilk-biscuits/index.html @@ -0,0 +1 @@ +

Southern Buttermilk Biscuits

4½ cupsall-purpose flour (Lily brand)
2 tspcream of tartar
2 tspbaking soda
1½ tspsalt
½ cupbutter (cold, diced)
9 tbspbutter (softened)
3 tbspbutter (melted)
2 cupsbuttermilk

For making gluten free:

omitall-purpose flour
4½ cupsgluten-free flour
1 tbsppsyllium husk
1Preheat the oven to 450°F (500°F for convection).10 min
2Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl.2 min
3Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Refrigerate for 20 min if the butter gets soft during this process.2 min
(20 min)
4Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).2 min
5Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough just holds together.3 min
6Roll or pat out into a 14×10" rectangle.1 min
7With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface furthest from you.1 min
8Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top third over that. Expect the dough to crack during this process.1 min
9Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the softened butter each time.2 min
10Pat the dough out into a 1" thick rectangle.1 min
11Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about 1" apart. Brush the tops with the melted butter.1 min
12Place in the oven and bake until the tops are golden brown and firm.10-12 min
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"sources": ["../src/style.scss"], "names": [], "file": "style.css" diff --git a/src/gluten-free-flour/final.png b/src/gluten-free-flour/final.png new file mode 100644 index 0000000..a96bae1 Binary files /dev/null and b/src/gluten-free-flour/final.png differ diff --git a/src/gluten-free-flour/index.pug b/src/gluten-free-flour/index.pug new file mode 100644 index 0000000..d6238b3 --- /dev/null +++ b/src/gluten-free-flour/index.pug @@ -0,0 +1,37 @@ +doctype html +html + head + link(href="../style.css" rel="stylesheet" type="text/css") + + body.recipe + h1 Gluten-Free Flour + + section.ingredients + .image + img(src="final.png") + .list + table + tr + td 24 oz + td white rice flour + tr + td 7½ oz + td brown rice flour + tr + td 7 oz + td potato starch + tr + td 3 oz + td tapioca starch + tr + td ¾ oz + td nonfat dry milk powder + + section.attribution + p From America's Test Kitchen + + section.directions + table + tr + td 1 + td Mix all ingredients and store, refrigerated, in an airtight container. \ No newline at end of file diff --git a/src/index.pug b/src/index.pug index 55c2e05..c352f50 100644 --- a/src/index.pug +++ b/src/index.pug @@ -10,6 +10,14 @@ html img(src="bagels/final.png") | Bagels + a(href="gluten-free-flour") + img(src="gluten-free-flour/final.png") + | Gluten-Free Flour + + a(href="southern-buttermilk-biscuits") + img(src="southern-buttermilk-biscuits/final.png") + | Southern Buttermilk Biscuits + h1 Soups a(href="caldo-verde") diff --git a/src/southern-buttermilk-biscuits/final.png b/src/southern-buttermilk-biscuits/final.png new file mode 100644 index 0000000..598ed5c Binary files /dev/null and b/src/southern-buttermilk-biscuits/final.png differ diff --git a/src/southern-buttermilk-biscuits/index.pug b/src/southern-buttermilk-biscuits/index.pug new file mode 100644 index 0000000..bd32c73 --- /dev/null +++ b/src/southern-buttermilk-biscuits/index.pug @@ -0,0 +1,108 @@ +doctype html +html + head + link(href="../style.css" rel="stylesheet" type="text/css") + + body.recipe + h1 Southern Buttermilk Biscuits + + section.ingredients + .image + img(src="final.png") + .list + table + tr + td 4½ cups + td all-purpose flour (Lily brand) + tr + td 2 tsp + td cream of tartar + tr + td 2 tsp + td baking soda + tr + td 1½ tsp + td salt + tr + td ½ cup + td butter (cold, diced) + tr + td 9 tbsp + td butter (softened) + tr + td 3 tbsp + td butter (melted) + tr + td 2 cups + td buttermilk + + h2 For making gluten free: + + table + tr + td omit + td all-purpose flour + tr + td 4½ cups + td gluten-free flour + tr + td 1 tbsp + td psyllium husk + + section.directions + table + tr + td 1 + td Preheat the oven to 450°F (500°F for convection). + td 10 min + tr + td 2 + td Combine flour, cream of tartar, baking soda, and salt in a large mixing bowl. + td 2 min + tr + td 3 + td Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles + | coarse crumbs. Refrigerate for 20 min if the butter gets soft during this process. + td 2 min
(20 min) + tr + td 4 + td Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a + | time, if needed). + td 2 min + tr + td 5 + td Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface + | or until the dough just holds together. + td 3 min + tr + td 6 + td Roll or pat out into a 14×10" rectangle. + td 1 min + tr + td 7 + td With the short side nearest you, spread 3 tbsp of the softened butter over the ⅔ of the surface + | furthest from you. + td 1 min + tr + td 8 + td Fold the dough in thirds (like a letter) by pulling the bottom over the center and then the top + | third over that. Expect the dough to crack during this process. + td 1 min + tr + td 9 + td Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of + | the softened butter each time. + td 2 min + tr + td 10 + td Pat the dough out into a 1" thick rectangle. + td 1 min + tr + td 11 + td Cut the dough into 2-3" squares using a scraper and place on a lightly oiled cooking sheet about + | 1" apart. Brush the tops with the melted butter. + td 1 min + tr + td 12 + td Place in the oven and bake until the tops are golden brown and firm. + td 10-12 min \ No newline at end of file diff --git a/src/style.scss b/src/style.scss index 6ae799c..44cae4f 100644 --- a/src/style.scss +++ b/src/style.scss @@ -139,6 +139,22 @@ white-space: nowrap; } } + + .attribution { + margin: 0 0.25in; + + color: gray; + font-family: sans-serif; + font-size: 10pt; + + p { + margin: 0; + + a { + color: gray; + } + } + } } @media (max-width: 900px) {