1
1¼ cup
water (~ 115°F)
1¼ tbsp
sugar (granulated)
1¼ tsp
yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.
2
500 g
flour (all purpose)
¼ cup
water (~ 115°F)
1½ tsp
salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.
3
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
4
Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).
5
Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.
6
2
egg
~
coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
7
Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
1
1¼ cup
water (~ 115°F)
1¼ tbsp
sugar (granulated)
1¼ tsp
yeast (active dry)
Add the sugar and yeast to the warm water and set aside without stirring. Leave it to rest while you proceed with the next steps.
2
500 g
flour (all purpose)
¼ cup
water (~ 115°F)
1½ tsp
salt
Mix the flour and salt in a large mixing bowl. Make a small depression in the center of the flour and gently pour in the yeast mixture. Mix until you produce a moist but firm dough, adding in more water a tbsp at a time as needed to keep it from drying out.
3
On a lightly floured surface, kneed the dough until it is smooth and elastic, while working in enough flour to make the dough somewhat stiff.
4
Very lightly coat the dough with olive oil, place into a bowl, and cover with a damp towel. Allow to rise a warm place until the dough has doubled in size (about an hour).
5
Fill a large pot with water about 3" deep and bring to a boil. Preheat your oven to 425°F. While these things are in progress, divide the dough into 8 equal portions using a scale. Shape each portion into a ball. With a flour-coated finger, poke a hole in the ball and form into a bagel shape.
6
2
egg
~
coarse salt, caraway seeds, fennel seeds, poppy seeds, etc.
Reduce the water to a simmer. Using a slotted spoon, drop each bagel in the water and boil for 1-2 min on each side (longer for a chewier bagel). When finished, place the bagels on a lightly-oiled cooking sheet. Coat each bagel with an egg wash and add sprinkle on your favorite toppings.
7
Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
1
3 lbs
stew beef
6 oz
thick-cut bacon
1 tbsp
olive oil
Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.
2
Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside.
3
2 tbsp
flour
½ tsp
salt
½ tsp
black pepper
Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)
4
4 sprigs
parsley
½ leaf
bay leaf
¼ tsp
thyme
Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.
5
3 cups
red wine
2½ cups
beef stock
1 tbsp
tomato paste
2 cloves
garlic (minced)
½ tsp
thyme
1
bay leaf
In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)
6
24
onions (small, white)
½ cups
beef stock
1 tbsp
butter
1 tbsp
olive oil
½ tsp
salt
½ tsp
pepper
With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.
7
1 tbsp
butter
1 tbsp
olive oil
Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
8
Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.
9
Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
1
3 lbs
stew beef
6 oz
thick-cut bacon
1 tbsp
olive oil
Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.
2
Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside.
3
2 tbsp
flour
½ tsp
salt
½ tsp
black pepper
Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)
4
4 sprigs
parsley
½ leaf
bay leaf
¼ tsp
thyme
Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.
5
3 cups
red wine
2½ cups
beef stock
1 tbsp
tomato paste
2 cloves
garlic (minced)
½ tsp
thyme
1
bay leaf
In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)
6
24
onions (small, white)
½ cups
beef stock
1 tbsp
butter
1 tbsp
olive oil
½ tsp
salt
½ tsp
pepper
With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.
7
1 tbsp
butter
1 tbsp
olive oil
Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
8
Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.
9
Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
1
2 lb
beef (stew meat)
½ cup
red wine
1 tsp
salt
½ tsp
black pepper
Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.
2
2 tbsp
butter
1
yellow onion
3 cloves
garlic
Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.
3
Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.
4
2 tbsp
butter
1 cup
mushrooms (sliced)
Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.
5
In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.
6
Combine everything in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.
7
⅓ cup
sour cream
3 oz
cream cheese
Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
1
2 lb
beef (stew meat)
½ cup
red wine
1 tsp
salt
½ tsp
black pepper
Place the beef in a large bowl with the other ingredients. Mix thoroughly and place in the refigerator to marinade while you proceed with the next steps.
2
2 tbsp
butter
1
yellow onion
3 cloves
garlic
Melt the butter in a medium skillet. Add the onions and garlic and sautée until golden and transparent, but not yet brown. Set aside in a large bowl.
3
Heat the oil in the same skillet. Remove the meat from the bowl, but reserve the remaining marinade. Pat the beef dry, and then lightly brown in batches. Set aside when finished.
4
2 tbsp
butter
1 cup
mushrooms (sliced)
Using the again emptied skillet, melt more butter and add in the mushrooms. Sautée until reduced in size and golden. Set these aside separately from the meat and onions.
5
In the same skillet, melt even more butter. Work the flour in a little at a time with a whisk until everything is completely mixed and little pellets start to form. Next, slowly add the beef broth while continuing to whisk constantly. Bring to a boil, and then reduce to a simmer. Finally, add the reserved marinade, Worcestershire sauce, mustard, and red pepper flakes.
6
Combine everything in a medium stock pot, mix well, bring to a boil, and reduce to a low simmer. Leave to cook for at least 45 min. Cook uncovered until the sauce thickens to the desired consistency, then cover for the remaining time.
7
⅓ cup
sour cream
3 oz
cream cheese
Once the beef it tender, add in the mushrooms, sour cream, and cream cheese. Mix carefully and adjust seasoning as needed.
1
1½ packets
active dry yeast
1 tbsp
sugar
1⅓ cups
water (115°F)
In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.
2
½ cup
olive oil
5
eggs
½ cup
sugar
1 tbsp
salt
Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.
3
Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.
4
On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.
5
Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.
6
1
egg
1 tsp
milk (whole)
1 tbsp
caraway seeds
Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
1
1½ packets
active dry yeast
1 tbsp
sugar
1⅓ cups
water (115°F)
In a mixing large bowl, dissolve the yeast and sugar in the water. Do not stir, but set aside to allow it to mix until the top turns foamy (about 5 min). While this is happening, preheat the oven to its lowest setting.
2
½ cup
olive oil
5
eggs
½ cup
sugar
1 tbsp
salt
Using a whish attachment in a standing mixer, add the olive oil, eggs, sugar and salt one at a time, allowing each to be mixed fully before adding the next.
3
Switch to a blade attachment, and slowly add the flour about a ¼ cup at a time, allowing each new addition to be completely mixed before adding the next. Continue mixing until the dough forms a single ball (5-10 min). The switch to a dough hook, and continue to kneed until the dough is smooth an elastic.
4
On a lightly floured surface, knead the dough by hand until smooth and completely integrated into a single ball. Place this into a bowl which is much larger than the dough ball and cover with a damp towel. Turn off the oven, and put the bowl inside to rise. The dough should roughly double in size over the course of an hour. Then punch down the dough, re-form into a ball, place return to the oven to rise again for about 30 min.
5
Divide the dough into six equal portions. Roll each one out into a strand about 12" long and 1½" in diameter. Braid three at a time into two loaves, taking care to pinch the ends together firmly. Place both loaves on a baking sheet covered with parchment paper and place into the refrigerator to rise again for about an hour. Pre-heat the oven to 375°F.
6
1
egg
1 tsp
milk (whole)
1 tbsp
caraway seeds
Mix the egg and milk in a small bowl. Brush the mixture over the two loaves of bread, and then sprinkle the caraway seeds over the top. Pop them into the oven and bake until the tops are golden brown (about 20-30 min).
1
2 tbsp
butter (unsalted)
2
yellow onions
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)
2
2
eggs
2
egg yolks
1 cup
milk (whole)
½ cup
cream
1 tbsp
chives
1 tbsp
parsley
~
salt and pepper
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.
Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
1
2 tbsp
butter (unsalted)
2
yellow onions
In a heavy skillet, over a medium heat, melt the butter. Then add the onions, reduce the heat and cook until golden and soft. Then transfer to a small bowl to cool. (about 20 min)
2
2
eggs
2
egg yolks
1 cup
milk (whole)
½ cup
cream
1 tbsp
chives
1 tbsp
parsley
~
salt and pepper
In a small bowl, beat the eggs, egg yolks, milk, cream, chives, parsley, salt, and pepper.
Evenly layer the onions in the bottom of an oven-safe pie dish, and then gently pour over the egg mixture. Bake at 400°F until the filling is browned and just set. (about 30 min) Allow to cool for 10 minutes before serving.
1
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.
2
In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)
3
Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.
4
Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
1
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.
2
In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)
3
Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.
4
Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
1
Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.
2
Add the onion and garlic and cook until just starting to brown.
3
5 cups
water
14 oz
tomatoes (diced)
2 tbsp
harissa
1
bay leaf
½ tsp
thyme
½ tsp
oregano
⅛ tsp
cinnamon
¼ tsp
cumin
¼ tsp
tumeric
Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)
4
14 oz
garbanzo beans (cooked)
1
carrot (diced)
1
potato (diced)
1
zucchini (diced)
3½ oz
peas (frozen)
Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)
5
Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
1
Add the oil to a large, cast-iron skillet on medium-high heat. Brown the lamb in batches and set aside. Add more oil as needed.
2
Add the onion and garlic and cook until just starting to brown.
3
5 cups
water
14 oz
tomatoes (diced)
2 tbsp
harissa
1
bay leaf
½ tsp
thyme
½ tsp
oregano
⅛ tsp
cinnamon
¼ tsp
cumin
¼ tsp
tumeric
Add the water and return the meat to the pan. Bring to a boil, and skim off any foam which arises. Reduce the heat and add: tomatoes, spices, and harissa. Boil until tender, and then discard the bay leaf. (about 1 hour)
4
14 oz
garbanzo beans (cooked)
1
carrot (diced)
1
potato (diced)
1
zucchini (diced)
3½ oz
peas (frozen)
Stir in the garbanzo beans, carrots, and potatos and simmer for 15 min. Add the zucchini and peas, and continue simmering until all the vegetables are soft. (about 30 min total)
5
Adjust the seasoning, adding more harissa to taste. Serve and garnish with mint.
1
6
green bell peppers
~
salt
Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).
2
1 lb
lean ground beef
⅓ cup
onion (diced)
1 can (14oz)
tomatoes (diced)
½ cup
rice (uncooked)
½ cup
water
1 tsp
Worcestershire sauce
In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).
3
Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
1
6
green bell peppers
~
salt
Remove the tops and seeds from the peppers, leaving a hollow shell. Drop these into a pot of boiling water until scalded, drain, sprinkle with salt, and set aside in a baking dish (5 min).
2
1 lb
lean ground beef
⅓ cup
onion (diced)
1 can (14oz)
tomatoes (diced)
½ cup
rice (uncooked)
½ cup
water
1 tsp
Worcestershire sauce
In a large skillet, sautée the beef and onions together until the beef is crumbled and brown, and the onions are translucent. Drain any excess grease, and add the tomatoes, rice, water, and Worcestershire sauce. Cover and simmer until the rice is fully cooked and soft. Take care to stir often, and add more water as necessary (about 15 min).
3
Pre-heat the oven to 350°F. Remove the skillet from the heat and mix in the cheese. Fill the peppers about ¾ full of the mixture. Mix the tomato soup with enough water to create a gravy-like consistency and fill the remaining space in each pepper. Bake until the soup is bubbling and the peppers have just started to singe (about 15-20 min).
