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Milk Bread

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-prep 45 minutes, cook 3 hours
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-
× 16 -
- -
Japanese Milk Bread is light and fluffy while still having a dense foam-like consistency. It's slightly sweet without being a dessert bread. It's ideal for french toast, sandwiches, or just eating plain straight from the oven. -
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1

-
-
    -
  • -
    - ½ cup -
    -
    milk, whole
    -
  • -
    - ½ cup -
    -
    water
    -
  • -
    - ½ cup -
    -
    flour, bread
    -
  • -
    - 6 cup -
    -
    flour, bread
    -
  • -
    - ⅓ cup -
    -
    milk powder, non-fat
    -
  • -
    - ⅓ cup -
    -
    sugar, granulated
    -
  • -
    - 2 tsp -
    -
    salt
    -
  • -
    - 1⅓ cup -
    -
    milk, whole
    -
  • -
    - 1 packet -
    -
    yeast, active dry
    -
  • -
    - 8 tbsp -
    -
    butter, unsalted
    -
-
-
Whisk togther over medium heat until formed into a pudding. Set aside until cooled to 115°F. -
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-

2

-
-
    -
  • -
    - 6 cup -
    -
    flour, bread
    -
  • -
    - ⅓ cup -
    -
    milk powder, non-fat
    -
  • -
    - ⅓ cup -
    -
    sugar, granulated
    -
  • -
    - 2 tsp -
    -
    salt
    -
  • -
    - 1⅓ cup -
    -
    milk, whole
    -
  • -
    - 1 packet -
    -
    yeast, active dry
    -
  • -
    - 8 tbsp -
    -
    butter, unsalted
    -
-
-
Whisk together and set aside. -
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-
-

3

-
-
    -
  • -
    - 1⅓ cup -
    -
    milk, whole
    -
  • -
    - 1 packet -
    -
    yeast, active dry
    -
  • -
    - 8 tbsp -
    -
    butter, unsalted
    -
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-
Heat the milk and butter to 115°F in a saucepan, then add the yeast. Set aside for 5 minutes to allow the yeast to activate. -
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4

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    -
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Place 4 cups of the flour mixture in a mixing bowl. Create a hollow space in the center, and add the pudding and the yeast mixture. Mix on slow speed until a dough ball forms. Add more flour mixture as needed 1 tbsp at a time until the dough is smooth and satiny. Knead gently a few times, just enough to form a ball. Lightly grease a fresh bowl with butter as well as the dough ball. Place the dough in the bowl, cover with a damp towel, and allow to rise in a warm location until doubled in size (about an hour). -
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5

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    -
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Punch down the dough and divide into two equal pieces. Roll each into a 9" log and place in a 9"⨉5" loaf pan. Cover each pan with a damp towel, and allow to rise in a warm place until doubled in size (about a hour). -
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6

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    -
  • -
    - 1 -
    -
    egg
    -
  • -
    - 1 tsp -
    -
    water
    -
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-
Whisk the egg white with the water and brush gently onto both loavess. Bake at 350°F on convection until the tops of the loaves are brown, and the internal temperature has reached 200°F (about 35–40 minutes). -
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7

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    -
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Allow the loaves to cool for 10 minutes, and then very gently remove them from the pans. Allow to cool to room temperature on a wire rack before cutting. -
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- -
- -,  - https://www.marthastewart.com/1521177/japanese-milk-bread-shokupan -
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- « Back -
- - + + + + + + + +
+
+ +
+

Pork Medallions with Asian Slaw

+ +
+prep 30 minutes, cook 30 minutes
+ +
+
+
× 4 +
+ +
The marinade for this dish is tangy, sweet, and slightl spicy in all the most delightful ways. Plus, using the tenderloin ensures that the meat is soft and succulent. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 1½ lb +
    +
    pork tenderloin
    +
+
+
Trim the pork of any silverskin and excess fat. Cut along the diagonal into ½" medallions. Set aside in a bowl. +
+
+
+

2

+
+
    +
  • +
    + ⅓ cup +
    +
    tamari sauce
    +
  • +
    + 2 tbsp +
    +
    rice vinegar
    +
  • +
    + 2 tbsp +
    +
    sugar, brown, light
    +
  • +
    + 1½ tbsp +
    +
    ginger, fresh (puréed)
    +
  • +
    + ½ tbsp +
    +
    sesame oil
    +
  • +
    + 2 tsp +
    +
    chili sauce (e.g., Sriacha)
    +
  • +
    + 2 tsp +
    +
    garlic (minced)
    +
+
+
Whisk together the tamari, rice vinegar, brown sugar, ginger, sesame oil, chili sauce, and garlic. Pour ½ cup of the mixture in with the pork and ensure all the pork is covered. Cover and set aside for 30 minutes. +
+
+
+

3

+
+
    +
  • +
    + 1 lb +
    +
    cabbage, napa (thinly sliced)
    +
  • +
    + 1 cup +
    +
    carrot (grated)
    +
  • +
    + 4 +
    +
    scallions (thinly sliced, green & white portions)
    +
  • +
    + 2 tbsp +
    +
    rice vinegar
    +
  • +
    + 1 tbsp +
    +
    safflower oil
    +
  • +
    + 1 tbsp +
    +
    sugar, brown, light
    +
  • +
    + ½ tbsp +
    +
    sesame oil
    +
  • +
    + 1 tsp +
    +
    chili sauce (e.g., Sriacha)
    +
  • +
    + 1 tsp +
    +
    salt
    +
+
+
In a large bowl, toss the cabbage, carrots, and scallions. Add the rice vinegar, safflower oil, brown sugar, sesame oil, chili sauce, and salt. Toss, set aside for 15 minutes, and toss again. Transfer to a serving dish. +
+
+
+

4

+
+
    +
  • +
    + 4 tbsp +
    +
    safflower oil
    +
+
+
Heat the oil in a wide skillet until simmering hot. Remove the pork from the marinade, shaking off any excess, and place in a single layer in the skillet. Discard the excess marinade. Cook without touching them until well browned, flip, and cook until they reach 160°F. Lay out the pork over the slaw in the serving dish. Repeat as necessary until all the medallions are cooked. +
+
+
+ +
+ +,  + https://www.finecooking.com/recipe/spicy-korean-style-pork-medallions-with-asian-slaw +
+ +
+ « Back +
+ +
-

Main Courses

+

Entrées—Beef

- - -

BBQ Pork Ribs

- - - + +

Beef Bourguignon

 - - + +

Beef Brisket

 - - + +

Beef Stroganoff

 - - -

Butter Chicken

- - - -

Cheese Soufflé

- - - -

Chicken Breasts with Caper Cream Sauce

- - - -

Chicken Cordon Bleu

- - - -

Chicken Marsala Florentine

- - - -

Chicken Parmesan

- - - -

Chicken Pot Pie

- - - -

Chicken Tikka Masala

- - - -

Chole

- - - -

Cornish Game Hens

- - - -

Egg & Onion Pie

- - - + +

Garlic Prime Rib

 - - -

Gnocchi

- - - -

Keto Pork Ribs

- - - -

Kielbasa and Cabbage

- - - -

Kofta Kebabs

- - - + +

Lasagna

 - - -

Lemon Chicken with Mushroom Sauce

- - - -

Orange Chicken

- - - -

Ratatouille

- - - + +

Ricotta Meatballs

 - - -

Roast Fowl

- - - -

Roast Leg of Lamb

- - - -

Scrambled Eggs

- - - -

Shrimp with Sweet Potato

- - - + +

Sloppy Joe Sandwiches

 - - + +

Stuffed Green Peppers

 - - + +

Swedish Meatballs
+
+

Entrées—Chicken

+
+ + +

Butter Chicken

+ + + +

Chicken Breasts with Caper Cream Sauce

+ + + +

Chicken Cordon Bleu

+ + + +

Chicken Marsala Florentine

+ + + +

Chicken Parmesan

+ + + +

Chicken Pot Pie

+ + + +

Chicken Tikka Masala

+ + + +

Cornish Game Hens

+ + + +

Lemon Chicken with Mushroom Sauce

+ + + +

Orange Chicken

+ + + +

Roast Fowl

+ +
+
+
+

Entrées—Egg

+
+ + +

Cheese Soufflé

+ + + +

Egg & Onion Pie

+ +
+
+
+

Entrées—Fish

+
+ + +

Shrimp with Sweet Potato

+ +
+
+
+

Entrées—Lamb

+
+ + +

Kofta Kebabs

+ + + +

Roast Leg of Lamb

+ +
+
+
+

Entrées—Pork

+
+ + +

BBQ Pork Ribs

+ + + +

Keto Pork Ribs

+ + + +

Kielbasa and Cabbage

+ + + +

Pork Medallions with Asian Slaw

+ + + +

Ratatouille

+ +
+
+
+

Entrées—Vegetarian

+
+ + +

Chole

+ + + +

Gnocchi

+ +
+

Vegetables & Sides

diff --git a/docs/mains/scrambled-eggs/index.html b/docs/mains/scrambled-eggs/index.html deleted file mode 100644 index 1b4ab85..0000000 --- a/docs/mains/scrambled-eggs/index.html +++ /dev/null @@ -1,93 +0,0 @@ - - - - - - - - -
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- -
-

Scrambled Eggs

- -
-prep 15 min
- -
-
-
-
-
× 3 -
- -
This recipe has been in my family for at least 4 generations that I'm aware of, and possibly more. The resulting eggs are rich and creamy—almost a custard—with little spots of cream cheese still unmelted and waiting to be found... -
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- -
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-

1

-
-
    -
  • -
    - 9 -
    -
    eggs (large)
    -
  • -
    - 2 tbsp -
    -
    half-n-half
    -
-
-
Whisk the eggs and half-n-half together in a mixing bowl until completely homogeneous in texture and color. -
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-

2

-
-
    -
  • -
    - 1 tbsp -
    -
    butter
    -
-
-
Heat the butter in a skillet over medium heat. Once it starts to foam, reduce heat to very low and pour in the egg mixture. Allow to cook slowly, stirring frequently, taking care to constantly lift the bottom layer of egg off the pan. -
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3

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    -
  • -
    - 3 oz -
    -
    cream cheese
    -
  • -
    - ~ -
    -
    celery salt
    -
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-
Cut the cream cheese into ½” cubes and set aside until the eggs have started to firm up. When bare patches are first left behind by stirring the eggs, add in the cream cheese chunks and fold them into the eggs very gently: do not mix them. Continue gently folding the eggs until they the liquid has only just evaporated. Season with celery salt and serve hot. -
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-
- -
- -
- -
- « Back -
- - + The marinade for this dish is tangy, sweet, and slightl spicy in all the most delightful ways. Plus, using the + tenderloin ensures that the meat is soft and succulent. +steps: + - ingredients: + - { amount: 1.5, unit: lb, item: "pork tenderloin" } + directions: > + Trim the pork of any silverskin and excess fat. Cut along the diagonal into ½" medallions. Set aside in a bowl. + - ingredients: + - { amount: 0.33, unit: cup, item: "tamari sauce" } + - { amount: 2, unit: tbsp, item: "rice vinegar" } + - { amount: 2, unit: tbsp, item: "sugar, brown, light" } + - { amount: 1.5, unit: tbsp, item: "ginger, fresh (puréed)" } + - { amount: 0.5, unit: tbsp, item: "sesame oil" } + - { amount: 2, unit: tsp, item: "chili sauce (e.g., Sriacha)" } + - { amount: 2, unit: tsp, item: "garlic (minced)" } + directions: > + Whisk together the tamari, rice vinegar, brown sugar, ginger, sesame oil, chili sauce, and garlic. Pour ½ cup of + the mixture in with the pork and ensure all the pork is covered. Cover and set aside for 30 minutes. + - ingredients: + - { amount: 1, unit: lb, item: "cabbage, napa (thinly sliced)" } + - { amount: 1, unit: cup, item: "carrot (grated)" } + - { amount: 4, item: "scallions (thinly sliced, green & white portions)" } + - { amount: 2, unit: tbsp, item: "rice vinegar" } + - { amount: 1, unit: tbsp, item: "safflower oil" } + - { amount: 1, unit: tbsp, item: "sugar, brown, light" } + - { amount: 0.5, unit: tbsp, item: "sesame oil" } + - { amount: 1, unit: tsp, item: "chili sauce (e.g., Sriacha)" } + - { amount: 1, unit: tsp, item: "salt" } + directions: > + In a large bowl, toss the cabbage, carrots, and scallions. Add the rice vinegar, safflower oil, brown sugar, + sesame oil, chili sauce, and salt. Toss, set aside for 15 minutes, and toss again. Transfer to a serving dish. + - ingredients: + - { amount: 4, unit: tbsp, item: "safflower oil" } + directions: > + Heat the oil in a wide skillet until simmering hot. Remove the pork from the marinade, shaking off any excess, + and place in a single layer in the skillet. Discard the excess marinade. Cook without touching them until well + browned, flip, and cook until they reach 160°F. Lay out the pork over the slaw in the serving dish. Repeat as + necessary until all the medallions are cooked. +credit: + name: Tony Rosenfeld + url: https://www.finecooking.com/recipe/spicy-korean-style-pork-medallions-with-asian-slaw diff --git a/src/entrees-pork/pork-medallions-with-asian-slaw/image.png b/src/entrees-pork/pork-medallions-with-asian-slaw/image.png new file mode 100644 index 0000000..9f7f49a Binary files /dev/null and b/src/entrees-pork/pork-medallions-with-asian-slaw/image.png differ diff --git a/src/mains/ratatouille/data.yml b/src/entrees-pork/ratatouille/data.yml similarity index 100% rename from src/mains/ratatouille/data.yml rename to src/entrees-pork/ratatouille/data.yml diff --git a/src/mains/ratatouille/image.png b/src/entrees-pork/ratatouille/image.png similarity index 100% rename from src/mains/ratatouille/image.png rename to src/entrees-pork/ratatouille/image.png diff --git a/src/mains/chole/data.yml b/src/entrees-vegetarian/chole/data.yml similarity index 100% rename from src/mains/chole/data.yml rename to src/entrees-vegetarian/chole/data.yml diff --git a/src/mains/chole/image.png b/src/entrees-vegetarian/chole/image.png similarity index 100% rename from src/mains/chole/image.png rename to src/entrees-vegetarian/chole/image.png diff --git a/src/mains/gnocchi/data.yml b/src/entrees-vegetarian/gnocchi/data.yml similarity index 100% rename from src/mains/gnocchi/data.yml rename to src/entrees-vegetarian/gnocchi/data.yml diff --git a/src/mains/gnocchi/image.png b/src/entrees-vegetarian/gnocchi/image.png similarity index 100% rename from src/mains/gnocchi/image.png rename to src/entrees-vegetarian/gnocchi/image.png diff --git a/src/mains/scrambled-eggs/image.png b/src/mains/scrambled-eggs/image.png deleted file mode 100644 index 707f35e..0000000 Binary files a/src/mains/scrambled-eggs/image.png and /dev/null differ diff --git a/src/sections.yml b/src/sections.yml index 02e5b65..c2939e0 100644 --- a/src/sections.yml +++ b/src/sections.yml @@ -13,8 +13,26 @@ - id: baking title: Baking -- id: mains - title: Main Courses +- id: entrees-beef + title: Entrées—Beef + +- id: entrees-chicken + title: Entrées—Chicken + +- id: entrees-egg + title: Entrées—Egg + +- id: entrees-fish + title: Entrées—Fish + +- id: entrees-lamb + title: Entrées—Lamb + +- id: entrees-pork + title: Entrées—Pork + +- id: entrees-vegetarian + title: Entrées—Vegetarian - id: sides title: Vegetables & Sides