Refactor to use Python for building and YAML for data

2019-12-08 21:50:58 -07:00
parent 00398847d4
commit bd4e182470
420 changed files with 11865 additions and 4671 deletions
@@ -0,0 +1,51 @@
+title: Bagels
+timings:
+    prep: 50 min
+    cook: 90 min
+icons: ["vegetarian"]
+servings: 8
+description: >
+    This recipe produces a perfect NY bagel (once you've gotten the hang of it). Chewy on the outside,
+    soft on the inside, and just the right size. The only downside is that it's really something of an all-day
+    process.
+steps:
+  - ingredients:
+        - { amount: 1.25, unit: "cup", item: "water (~ 115°F)" }
+        - { amount: 1.25, unit: "tbsp", item: "sugar (granulated)" }
+        - { amount: 1.25, unit: "tsp", item: "yeast (active dry)" }
+    directions: >
+        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.
+  - ingredients:
+        - { amount: 500, unit: "g", item: "flour (all purpose)" }
+        - { amount: 0.25, unit: "cup", item: "water (~ 115°F)" }
+        - { amount: 1.5, unit: "tsp", item: "salt" }
+    directions: >
+        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.
+  - ingredients:
+        - { amount: 25, unit: "g", item: "flour (all purpose)" }
+    directions: >
+        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.
+  - ingredients:
+        - { amount: 1, unit: "tsp", item: "olive oil" }
+    directions: >
+        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).
+    ingredients: []
+    directions: >
+        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.
+  - ingredients:
+        - { amount: 2, unit: "", item: "egg" }
+        - { unit: "~", item: "coarse salt, caraway seeds, fennel seeds, poppy seeds, etc." }
+    directions: >
+        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.
+  - ingredients: []
+    directions: >
+        Bake until golden brown and the toppings just start to singe. Cool on a drying rack.
@@ -0,0 +1,51 @@
+title: Challah
+timings:
+    prep: 35 min
+    cook: 3 hours
+icons: ["vegetarian"]
+servings: 16
+description: >
+  Challah is a light, rich bread traditionally served as part of Jewish Friday night sabbath dinner. This recipe
+  produces two loaves in a simple three-strand braid. You can increase the number of braids for firmer bread with more
+  crust.
+steps:
+  - ingredients:
+      - { amount: 1.5, unit: "packets", item: "active dry yeast" }
+      - { amount: 1, unit: "tbsp", item: "sugar" }
+      - { amount: 1.33, unit: "cups", item: "water (115°F)" }
+    directions: >
+      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.
+  - ingredients:
+      - { amount: 1/2, unit: "cup", item: "olive oil" }
+      - { amount: 5, unit: "", item: "eggs" }
+      - { amount: 1/2, unit: "cup", item: "sugar" }
+      - { amount: 1, unit: "tbsp", item: "salt" }
+    directions: >
+      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.
+  - ingredients:
+      - { amount: 8, unit: "cups", item: "all-purpose flour" }
+    directions: >
+      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.
+  - instructions: []
+    directions: >
+      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.
+  - instructions: []
+    directions: >
+      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.
+  - ingredients:
+      - { amount: 1, unit: "", item: "egg" }
+      - { amount: 1, unit: "tsp", item: "milk (whole)" }
+      - { amount: 1, unit: "tbsp", item: "caraway seeds" }
+    directions: >
+      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).
@@ -0,0 +1,35 @@
+title: Fluffy Pancakes
+timings:
+    prep: 10 min
+    cook: 5 min
+icons: ["vegetarian"]
+servings: 2
+description: >
+  These are the fluffiest, thickest, most delicious pancakes I've ever had. The batter should wind up very, very thick,
+  so don't be surprised if it's more the consistency of yogurt rather than cream.
+steps:
+  - ingredients:
+      - { amount: 3/4, unit: "cups", item: "milk" }
+      - { amount: 1, unit: "tbsp", item: "white vinegar" }
+    directions: >
+      Combine the milk and vinegar in a medium bowl and set aside to sour.
+  - ingredients:
+      - { amount: 1, unit: "cup", item: "all-purpose flour" }
+      - { amount: 2, unit: "tbsp", item: "white sugar" }
+      - { amount: 1, unit: "tsp", item: "baking powder" }
+      - { amount: 1/2, unit: "tsp", item: "baking soda" }
+      - { amount: 1/2, unit: "tsp", item: "salt" }
+    directions: >
+      Combine the dry ingredients in a medium bowl and whisk together throughly.
+  - ingredients:
+      - { amount: 2, unit: "tbsp", item: "butter" }
+      - { amount: 1, unit: "", item: "egg" }
+  - ingredients: []
+    directions: >
+      Melt the butter in a small dish, and then whisk it and the egg into the wet ingredients. Then, slowly add the dry
+      ingredients a little at a time, stopping to whisk each small portion in completely before adding any more.
+  - ingredients: []
+    directions: >
+      Heat a large skillet over medium heat (300°F for an electric skillet). Scoop ¼ cup of the batter at a time to form
+      each pancake. Cook each until bubble just start to form around the edges and then turn them over. Remove from the
+      heat after lightly browned.
@@ -0,0 +1,17 @@
+title: Gluten-Free Flour
+timings:
+    prep: 5 min
+icons: ["gluten-free", "vegetarian"]
+description: >
+  This gluten-free flour recipe serves well for most general-purpose cooking needs in thickening soups, making roux,
+  and similar uses. It works adequetely for deep-frying, but doesn't replace the real thing for baking, pie crusts,
+  etc.
+steps:
+  - ingredients:
+      - { amount: 24, unit: "oz", item: "white rice flour" }
+      - { amount: 7.5, unit: "oz", item: "brown rice flour" }
+      - { amount: 7, unit: "oz", item: "potato starch" }
+      - { amount: 3, unit: "oz", item: "tapioca starch" }
+      - { amount: 0.75, unit: "oz", item: "nonfat dry milk powder" }
+    directions: >
+      Mix all the ingredients and store, refrigerated, in an airtight container.
@@ -0,0 +1,43 @@
+title: Pizza
+timings:
+    prep: 2-3 days
+    cook: 10 min
+icons: ["overnight", "vegetarian"]
+servings: 12
+description: >
+  This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the
+  quality of tomato sauce, cheese and toppings you choose... so choose wisely!
+steps:
+  - ingredients:
+      - { amount: 500, unit: "g", item: "water (110°F–115°F)" }
+      - { amount: 3.5, unit: "g", item: "instant dry yeast" }
+      - { amount: 8, unit: "g", item: "sugar" }
+    directions: >
+      Add the yeast and sugar to the water without stirring and wait about 5 minutes.
+  - ingredients:
+      - { amount: 800, unit: "g", item: "bread flour (King Arthur's)" }
+      - { amount: 16, unit: "g", item: "salt" }
+    directions: >
+      Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture
+      into the water until fully mixed.
+  - ingredients:
+      - { amount: 3, unit: "tsp", item: "olive oil" }
+    directions: >
+      Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F.  Divide the dough into 3 equal
+      portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days
+      before use. Freeze if not used in that time.
+  - ingredients: []
+    directions: >
+      Preheat a pizza stone in the oven to 550°F (this can take up to an hour).
+  - ingredients: []
+    directions: >
+      Open up each portion of dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, taking care not to
+      de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.
+  - ingredients:
+      - { amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" }
+      - { amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" }
+    directions: >
+      Apply sauce, cheese, and your preferred toppings to each of the pizzas.  Then, carefully slide the parchment paper
+      with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the
+      stone.  Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6
+      min). Repeat for the remaining pizzas.
@@ -0,0 +1,55 @@
+title: Rosemary Dinner Rolls
+timings:
+    prep: 25 min
+    cook: 2 hours
+icons: ["vegetarian"]
+servings: 8
+description: >
+  These dinner rolls are firm, but light, and ever so delicately taste of rosemary.
+steps:
+  - ingredients:
+      - { amount: 1, unit: "packet", item: "active dry yeast" }
+      - { amount: 1/4, unit: "cup", item: "water (110°F–115°F)" }
+    directions: >
+      Preheat the oven to 200°F, and then immediately turn it off.  Add the yeast to the warm water and stir gently. Set
+      it aside until it is foamy (about 5 min).
+  - ingredients:
+      - { amount: 4, unit: "tbsp", item: "butter" }
+      - { amount: 1, unit: "cup", item: "milk (whole)" }
+    directions: >
+      Melt the butter in a saucepan, and then add the milk.
+  - ingredients:
+      - { amount: 2, unit: "cups", item: "all-purpose flour" }
+      - { amount: 1, unit: "tbsp", item: "honey" }
+      - { amount: 2, unit: "tsp", item: "rosemary (powdered)" }
+      - { amount: 1, unit: "tsp", item: "salt" }
+    directions: >
+      In a mixing bowl, combine the flour, honey, salt, rosemary with the yeast mixture and milk mixture. Mix using the
+      lowest setting until fully blended.
+  - ingredients:
+      - { amount: 1/2, unit: "cups", item: "all-purpose flour" }
+    directions: >
+      Replace the mixing blade with a dough hook and continue to knead on low. Add more flour 1 tbsp at a time until a
+      single ball forms. Allow the kneading to continue until the dough appears slightly wet (about 5 minutes).
+  - ingredients:
+      - { amount: 2, unit: "tbsp", item: "olive oil" }
+    directions: >
+      Lightly coat the dough ball with olive oil, and place it in a clean bowl.  Cover the top of the bowl with a damp
+      towel and place in the oven to rise. Wait until it has approximately doubled in size (about 90 minutes).
+  - ingredients: []
+    directions: >
+      Remove the dough from the oven. Pre-heat to 200° again, and again turn it off as soon as it has gotten to
+      temperature. Split the dough into 16 equal portions and place them about 1\" apart on a cooking sheet.
+  - ingredients:
+      - { amount: 1, item: "egg" }
+      - { amount: 1, unit: "tsp", item: "milk (whole)" }
+      - { amount: 4, unit: "tsp", item: "caraway seeds" }
+  - ingredients: []
+    directions: >
+      Mix the egg and milk in a small bowl. Lightly brush the tops of each dough ball with the mixture and then sprinkle
+      with caraway seeds. Cover with a damp towel and place back in the oven to rise until about doubled in size (about
+      30 minutes).
+  - ingredients: []
+    directions: >
+      Remove the rolls, and pre-heat the oven to 375°F. Once the oven is back at temperature, cook the rolls until the
+      tops are golden brown (about 20 minutes).
@@ -0,0 +1,49 @@
+title: Southern Buttermilk Biscuits
+timings:
+    prep: 25min
+    cook: 10min
+icons: []
+servings: 16
+description: >
+  pass
+steps:
+  - ingredients: []
+    directions: >
+      Pre-heat the oven to convection bake at 450°F.
+  - ingredients:
+      - { amount: 4.5, unit: "cups", item: "flour, all-purpose" }
+      - { amount: 2, unit: "tsp", item: "cream of tartar" }
+      - { amount: 2, unit: "tsp", item: "baking soda" }
+      - { amount: 1.5, unit: "tsp", item: "salt" }
+    directions: >
+      Combine the flour, cream of tartar, baking soda, and salt in a large mixing bowl.
+  - ingredients:
+      - { amount: 0.5, unit: "cup", item: "butter (frozen, diced)" }
+    directions: >
+      Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs.
+      Refrigerate for 20 min if the butter gets soft during this process.
+  - ingredients:
+      - { amount: 9, unit: "tbsp", item: "butter (softened)" }
+      - { amount: 3, unit: "tbsp", item: "butter (melted)" }
+      - { amount: 2, unit: "cups", item: "buttermilk" }
+    directions: >
+      Cut the cold butter in the dry ingredients with a pastry blender until the mixture resembles pea-sized crumbs.
+      Refrigerate for 20 min if the butter gets soft during this process.
+  - ingredients:
+      - { amount: 2, unit: "cups", item: "buttermilk" }
+    directions: >
+      Add 1½ cups of buttermilk, stirring enough to moisten the ingredients (adding more 1 tbsp at a time, if needed).
+  - ingredients:
+      - { amount: 9, unit: "tbsp", item: "butter (softened)" }
+      - { amount: 3, unit: "tbsp", item: "butter (melted)" }
+    directions: >
+      Being careful not to overwork the dough, kneed the dough 10 times on a lightly floured surface or until the dough
+      just holds together. Roll or pat out into a 14×10" rectangle.  With the short side nearest you, spread 3 tbsp of
+      the softened butter over the ⅔ of the surface farthest from you.  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. Pat back into a 9×12" rectangle and repeat the same process twice more with another 3 tbsp of the
+      softened butter each time. Finally, pat the dough out into a 1" thick rectangle.  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.
+  - ingredients: []
+    directions: >
+      Place in the oven and bake until the tops are golden brown and firm (about 8–12 minutes).