Modernist grain bread

• 67 hg bread flour
• 33 whole grain flour (e.g. emmet, kamut, spelt)
• 76 water
• 2 salt
• 0.2 ascorbic acid
• 0.2 diastatic malt powder (if cold-proofing)
• 20 inclusion (e.g. sprouted sorghum, soaked grains)
• yeast

Broccoli & red pepper pasta

You cook the broccoli for a long time. It’s way better than it sounds.

• 1 onion, chopped
• 3-4 crowns broccoli, chopped
• 2-3 cloves garlic
• Red pepper flakes
• .5 c parmesan
• pasta

Start sweating the onion. Blanch broccoli in salty water.
Add red pepper flakes and 2-3 cloves garlic to onion, cook a minute.
Add cooked broccoli to onions, along with some blanching water (~1 cup). Cook it death, adding more water as needed (~40 minutes).
~10 minutes before veggies are done, cook pasta in remaining water, then add to the veggies along with a little pasta water and the parmesan.
Variation: add egg yolk and a little more parm for a richer dish.
Optional: serve with breadcrumbs.

Gochujang Roast Chicken

Adapted from here (https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken) – but they want a full chicken, and we always just use thighs, so here’s a version that works with much less chicken.

For Roasting:

• ~1 lb chicken thighs
• ~1 lb little potatoes
• 1 head garlic, sliced in half crosswise

For the Sauce:

• 1″ ginger (grated/minced)
• 3 cloves garlic (grated/minced)
• 4 tbsp gochujang
• 1/4 c olive oil

Garnish:

• scallions
• juice from 1 lime
• 1 tsp honey

Combine ingredients for sauce, and coat the chicken and potatoes. Season everything with salt and pepper. Arrange potatoes, chicken, and garlic in a roasting pan, with the garlic under the chicken and the potatoes to the sides.
Roast. (~375, ~1.5 hrs). If the chicken is done before the potatoes, remove it and let them keep going.
Remove from oven. Put chicken aside. Smash the potatoes so that they can soak up the gochujang goodness. Stir in the garnishes.

Thai creamy vegetable curry

Adapted from the Night+Market cookbook.

The veggies

• ~4 cups of bite sized tasty veggies (I usually overshoot this by quite a bit. It’s still good.)

Undercook them slightly, so that they can finish in the sauce. Cook all the veggies in the style you prefer – blanching, sauteeing, and roasting are all on the table, depending on what is easy for the you and makes it taste good. We especially like leafy greens, squash/sweet potatoes, onions, mushrooms… but really, it’s all good. Can include proteins, too, if you’re into that, though for tofu I bake it as crispy as I want it and add at the end.

The sauce

• 20 oz coconut milk (That’s 1.5 cans. 1 is OK too, just less creamy – you’re adding broth, so you can make up volume)
• ~2 tbsp (to taste) curry paste (typically green or yellow. I’ve done this with indian curry pastes too, though, and it’s still nice. Might want to omit/switch up the tumeric if you go for something different.)
• 1 tbsp brown sugar (or coconut or palm… white is also ok)
• 3 tbsp fish sauce
• 1 tbsp tumeric (ground/grated)
• up to 1 c broth (I usually use 1/2 cup or less)
• 1/3 c fresh ginger (shredded)

Bring the coconut milk to a simmer and dissolve in everything except for the ginger. Add broth to thin to the desired thickness. Once the veggies are ready, add them along with the ginger. Cook until everything is warm and at the doneness you want.

Boiled custard

Mom says:

I always look up the Southern Living recipe, and then adapt as desired. (Editors note: I did not find a southern living boiled custard recipe on the first page of Google)

This year:. 1 dozen eggs, 1.5 cups sugar, 1 qt half and half, 6 cups whole milk, 1 tablespoon vanilla, pinch salt. Combine and cook eggs, sugar, half n half & milk, salt. Stir constantly and bring to between 170 and 180 – as soon as it gets thick (the characteristics of the bubbles will change), place pot in cold water in sink, stir while cooking it down to at least 130. Add vanilla during cooling process. Place in storage jars, refrigerate.

I usually strain it after cooking, because I like it really smooth and that takes out the chalazae.

Confit of onions (crack onions)

• 30 g olive oil
• 15 g butter
• 500 g onions
• 3-5 thyme sprigs
• 1 bay leaf
• 30 g brown sugar
• 30 g balsamic vinegar
• 120 g red wine
• 50 g prunes
• salt and pepper

Slow cook until reduced. Like 8 hours.