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diff --git a/data/pix/apple-pie.webp b/data/pix/apple-pie.webp Binary files differnew file mode 100644 index 0000000..124a81e --- /dev/null +++ b/data/pix/apple-pie.webp diff --git a/data/pix/chocolate-chip-cookies.webp b/data/pix/chocolate-chip-cookies.webp Binary files differnew file mode 100644 index 0000000..652dca7 --- /dev/null +++ b/data/pix/chocolate-chip-cookies.webp diff --git a/data/pix/italian-mulled-wine.webp b/data/pix/italian-mulled-wine.webp Binary files differnew file mode 100644 index 0000000..a4a2ead --- /dev/null +++ b/data/pix/italian-mulled-wine.webp diff --git a/data/pix/limoncello.webp b/data/pix/limoncello.webp Binary files differnew file mode 100644 index 0000000..f3798fe --- /dev/null +++ b/data/pix/limoncello.webp diff --git a/data/pix/mapo-tofu-01.webp b/data/pix/mapo-tofu-01.webp Binary files differnew file mode 100644 index 0000000..6d9fbf0 --- /dev/null +++ b/data/pix/mapo-tofu-01.webp diff --git a/data/pix/mapo-tofu-02.webp b/data/pix/mapo-tofu-02.webp Binary files differnew file mode 100644 index 0000000..c3aa7b9 --- /dev/null +++ b/data/pix/mapo-tofu-02.webp diff --git a/data/pix/ragu-napoletano-01.webp b/data/pix/ragu-napoletano-01.webp Binary files differnew file mode 100644 index 0000000..5ae6338 --- /dev/null +++ b/data/pix/ragu-napoletano-01.webp diff --git a/data/pix/ragu-napoletano-02.webp b/data/pix/ragu-napoletano-02.webp Binary files differnew file mode 100644 index 0000000..8349eff --- /dev/null +++ b/data/pix/ragu-napoletano-02.webp diff --git a/data/pix/ragu-napoletano-03.webp b/data/pix/ragu-napoletano-03.webp Binary files differnew file mode 100644 index 0000000..f3e3c63 --- /dev/null +++ b/data/pix/ragu-napoletano-03.webp diff --git a/data/pix/ravioli-01.webp b/data/pix/ravioli-01.webp Binary files differnew file mode 100644 index 0000000..90f6e22 --- /dev/null +++ b/data/pix/ravioli-01.webp diff --git a/data/pix/ravioli-02.webp b/data/pix/ravioli-02.webp Binary files differnew file mode 100644 index 0000000..68deb51 --- /dev/null +++ b/data/pix/ravioli-02.webp diff --git a/data/pix/ravioli-03.webp b/data/pix/ravioli-03.webp Binary files differnew file mode 100644 index 0000000..fe097dd --- /dev/null +++ b/data/pix/ravioli-03.webp diff --git a/data/pix/ravioli-04.webp b/data/pix/ravioli-04.webp Binary files differnew file mode 100644 index 0000000..01dd443 --- /dev/null +++ b/data/pix/ravioli-04.webp diff --git a/src/apple-pie.md b/src/apple-pie.md new file mode 100644 index 0000000..dfdfad1 --- /dev/null +++ b/src/apple-pie.md @@ -0,0 +1,58 @@ +# Apple Pie + + + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 45 min +- 🍽️ Servings: 8 + +## Ingredients + +### Filling + +- 900 g (4-5) golden delicious apples +- 15 g (1 tbsp) lemon juice +- 50 g white sugar +- 65 g brown sugar +- 5 g (1 tsp) cinnamon +- 1-2 g nutmeg +- 15 g cornstarch +- 15 g ice water +- 226 g (2 sticks) cold butter, cut into slices + +### Crust + +- 350 g flour +- 5 g salt +- 30 g white sugar +- 225 g butter +- 50-100 ml ice water + +### Egg Wash + +- 1 egg (optional) +- 15 g water (optional) + +## Directions + +1. Peel and cut the apples into 1-2 inch strips +2. Put the apples in a bowl and mix in the lemon juice, sugar, cinnamon, nutmeg, and cornstarch and let it sit for 15 mins to release water +3. Transfer the filling mixture to a sauce pan and reduce the liquid over medium to low heat for around 15 mins, stirring regularly, then turn off the gas +4. While the filling is sitting / reducing, start the crust by putting the flour, salt, sugar, and pieces of butter in a food processor +5. Run the food processor until it resembles a coarse sand (5-10 seconds) then start dripping in the ice water until the mixture starts to chunk together +6. You'll know when it's done if you can pinch the dough with your hand and it sticks together +7. Preheat oven to 350°F then start making the pie crust +8. Cut the dough in half and roll both halves out with a rolling pin until they are big enough to cover your pie pan (around 9 inch diameter) +9. Put the bottom half dough into the pie pan and cut off the excess dough with a knife +10. Dump the sauce pan full of the filling into the pie pan and even it out +11. Cover the pie filling with the top dough and fold over and tuck in the excess crust +12. Use a fork or your fingers to pinch down the top crust to the bottom crust so you don't have air gaps +13. Optionally you can now brush on the egg wash to make the crust get a shiny golden brown color when it cooks +14. Cut a few slits in the top crust with a knife to give it a nice design and allow for air to release +15. Bake 45 minutes at 350°F or until the crust is brown to your liking and the apples are bubbling inside + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: dessert pie sweet apples
\ No newline at end of file diff --git a/src/chocolate-chip-cookies.md b/src/chocolate-chip-cookies.md new file mode 100644 index 0000000..801300a --- /dev/null +++ b/src/chocolate-chip-cookies.md @@ -0,0 +1,36 @@ +# Chocolate Chip Cookies + + + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 10 min +- 🍽️ Servings: 4 + +## Ingredients + +- 230 g melted butter (2 sticks) +- 330 g bread flour +- 5 g salt +- 5 g baking soda +- 100-200 g white sugar +- 100-200 g brown sugar +- 1 egg +- 15 g milk +- 5 g vanilla +- 225 g 50-70% dark chocolate chips or semi-sweet milk chocolate chips + +## Directions + +1. Preheat oven to 375°F +2. Mix the flour, baking soda, and salt in a bowl +3. Using a mixer or whisk, beat the butter, sugar, eggs, and vanilla in a separate bowl for a few mins +4. Combine and stir in the dry ingredients, then the chocolate chips +5. Use an ice cream scooper or spoon to make uniform balls of cookie dough to the size you like and evenly space them out on a parchment paper lined baking sheet (you may need more than one sheet depending on the size of the cookies) +6. Bake in the oven one baking sheet at a time for around 8-10 minutes, taking them out when they start to brown +7. Cool for a few minutes then put them on a cooling rack + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: dessert cookies sweet chocolate
\ No newline at end of file diff --git a/src/italian-mulled-wine.md b/src/italian-mulled-wine.md new file mode 100644 index 0000000..8e1120c --- /dev/null +++ b/src/italian-mulled-wine.md @@ -0,0 +1,50 @@ +# Italian Mulled Wine + + + +- ⏲️ Prep time: 5 min +- 🍳Cook time: 15 min +- 🍽️ Servings: 4 + +## Ingredients + +### Crushed Ingredients + +- 1 star anise +- 1 bay leaf +- 1 pinch rosemary +- 1 pinch peppercorn +- 1 pinch thyme +- 1 pinch red pepper +- 1 pinch fennel seeds +- 1 pinch cloves +- 1 pinch nutmeg + +### Non-Crushed Ingredients + +- 1 bottle Italian red wine +- 1 orange +- 1 lemon +- 1 tbsp honey +- 1 tsp vanilla +- 1 stick cinnamon +- 4 figs (optional) +- 100 ml limoncello (optional) +- 50 ml sweet vermouth (optional) +- 50 ml bourbon, brandy, or cognac (optional) + +## Directions + +1. Pour the wine into a stock pot and turn the gas on medium high +2. Crush all the "Crushed Ingredients" in a mortar and pestle +3. Peel and juice the orange and lemon (toss the peels and juice into the wine but not the white pith) +4. When the wine is up to a simmer, immediately bring the gas down to low and pour in all the rest of the ingredients +5. Cook on low for at least 15 minutes to infuse the flavors +6. Keep the flame on low so the wine stays warm and continues to infuse, but doesn't bubble / burn off the alcohol +7. Feel free to double the recipe or scale any of these ingredients up or down to suite your taste + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: alcohol wine liquor drink diff --git a/src/limoncello.md b/src/limoncello.md new file mode 100644 index 0000000..3126c8e --- /dev/null +++ b/src/limoncello.md @@ -0,0 +1,30 @@ +# Limoncello + + + +- ⏲️ Prep time: 10 min +- 🍳Wait time: 20 days +- 🍽️ Servings: 22 + +## Ingredients + +- 5-7 organic lemons (regular lemons are covered in wax) +- 300ml 95% ABV grain alcohol +- 700ml water +- 500ml sugar + +## Directions + +1. Pour the alcohol into a 1 liter mason jar +2. Peel the lemons avoiding the white pith (it will make your limoncello bitter) and submerse them in the alcohol +3. Cover the jar and let the lemons infuse the alcohol for 20 days +4. After the infusion is completed, create a simple syrup by boiling the water and dissolving the sugar in the water +5. Allow the water to cool completely, then strain the alcohol into the sugar water and stir +6. Bottle or put it back into the mason jar +7. Feel free to scale the recipe up or down, and adjust the sugar to the sweetness you like, but the ABV should remain somewhere around 28-30% + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: alcohol lemons digestivo liquor diff --git a/src/mapo-tofu.md b/src/mapo-tofu.md new file mode 100644 index 0000000..dfc1970 --- /dev/null +++ b/src/mapo-tofu.md @@ -0,0 +1,47 @@ +# Mapo Tofu (麻婆豆腐) + + + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 15 min +- 🍽️ Servings: 4 + +## Ingredients + +### Marinated Pork + +- 450 g (1 lb) ground pork +- 1 tbsp soy sauce +- 1 tbsp Shaoxing cooking wine +- 1 tsp cornstarch +- 1 tsp white pepper powder + +### Braise + +- 2 tbsp spicy doubanjiang (la doubanjiang) +- 1 tsp dou-chi +- 2-3 chopped scallions white and green separated) +- 2-4 minced garlic cloves +- 2 inch minced ginger (similar amount as garlic) +- 400 ml chicken broth or water +- 340 g (1 package) soft tofu cut into 1.5cm (1/2 inch cubes) +- 1 tbsp Sichuan peppercorns crushed + +## Directions + + +1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce, +2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks +3. Add the doubanjiang and let it simmer for about a minute +4. Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant +5. Add the stock and a splash of soy sauce, turn up the gas and bring to a boil +6. Add the tofu, lower the gas, and braise for around 15 mins +7. You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them +8. Mix in the crushed sichuan peppercorns and green parts of the scallions right before serving +9. Serve over steamed rice + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: chinese pork tofu
\ No newline at end of file diff --git a/src/ragu-napoletano.md b/src/ragu-napoletano.md new file mode 100644 index 0000000..62bf41f --- /dev/null +++ b/src/ragu-napoletano.md @@ -0,0 +1,62 @@ +# Ragu Napoletano + +This recipe is known by Italian-Americans as "Sunday Gravy", which originated from the Southern Italian dish Ragu Napoletano. This is my variation of my family's version which was passed down 3 generations to me. + + + +- ⏲️ Prep time: 30-60 min +- 🍳Cook time: 4-5 hrs +- 🍽️ Servings: 10-12 + +## Ingredients + +### Tomato Sauce +- 6-10 lbs San Marzano plum tomatoes (fresh or canned peeled) +- Tomato paste (optional) + +### Aromatics and Herbs +- 8 cloves garlic +- 1.5 white onions +- 6-8 oz red wine +- 8 fresh basil leaves +- Dry oregano +- Red pepper + +### Meat +- 1-2 lb pork tenderloin +- 1-2 lb sweet and or spicy Italian sausage +- 1 lb cubed stewing beef (chuck, short rib, or oxtail) + +### Meatballs +- 1-2 lb total of ground beef chuck, veal, and pork +- 1 1/2 cups grated Pecorino Romano cheese +- 1 1/2 cups breadcrumbs (baked stale bread, oregano, salt and pepper pulsed in a food processor) +- 2-3 eggs +- Splash of milk +- Handfull of fresh parsley chopped +- Sprig of fresh basil chopped +- 1/2 onion minced +- 4-8 cloves garlic minced + +## Directions + +1. If you already have tomato sauce skip to step 5 +2. For fresh tomatoes, wash and cut out off the green stems of the tomatoes and cut them into a few chunks and lightly salt them over a collander or strainer so they release water and break down quicker +3. For canned tomatoes, use your hands to crush the peeled tomatoes (don't use a food processor) +4. In a large stock pot cook down the tomatoes for approximately 30 mins then use a food mill or strainer to remove the skins and seeds to yield tomato sauce (this can be done beforehand and frozen / canned for months) + +5. Mix all the ingredients in the Meatballs section by hand and form equal sized meatballs +6. Either bake the meatballs at 400°F until brown or fry them with the the other meats in step 7 +7. Coat the bottom of a dutch oven or large stock pot with olive oil and sear each meat one by one, removing from the pot once browned on the outside (do not cook the meat all the way through) +8. Sweat the onion and garlic, then deglaze the pan with the red wine +9. Fill the pot with the seared meat, tomato sauce, add the fresh basil, then season with dried oregano, red pepper, salt, pepper, and a pinch of sugar to taste + +10. Cook on very low flame uncovered for 4-5 hours stirring making sure it doesn't burn +11. Serve over cooked dry pasta such as ziti, penne, rigatoni +12. Portion the sauce and meats and freeze in containers for up to 4-6 months + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: tomato sauce italian pork veal
\ No newline at end of file diff --git a/src/ravioli.md b/src/ravioli.md new file mode 100644 index 0000000..dfb436c --- /dev/null +++ b/src/ravioli.md @@ -0,0 +1,61 @@ +# Ravioli + + + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 2 min +- 🍽️ Servings: 4 + +## Ingredients + +### Dough + +- 4 eggs +- 400 g 00 flour +- Drizzle of olive oil + +### Cheese Filling + +- 1 lemon +- 50 g grated Pecorino Romano cheese +- 250 g ricotta +- 1 egg + +### Seafood Fillings +- Chopped leftover lobster legs, lobster tail, or minced crab (optional) + +## Directions + +1. The basic rule of thumb I use for pasta is 100g, 1 egg per person +2. For this recipe you can go two ways, the old school "well" method or a kitchen aid mixer (skip to step 7) +3. For the well method, pile the flour onto the counter and with your hand carve a hole or a well in the center +4. Crack the eggs into the center of the well, and drizzle a bit of olive oil into the center +5. With a fork, begin slowly breaking up, mixing, and incorporating the egg into the flour until there is no longer any loose egg that can escape the outer well border +6. At this point use your hands to bring the sandy mixture together and knead the dough for about 5-10 minutes or until the dough is smooth +7. For the stand mixer method just throw all the ingredients into the mixer with a dough hook and set it to level 4 for about 3-5 minutes and it will be done +8. You might need to scrape the sides down and maybe hand knead the dough a bit longer after it's done to make it into a nice smooth ball +9. Cover the dough with plastic wrap and let it rest in the fridge a bit so it's easier to roll out (15-30 mins) +10. While the dough is resting, make the filling by first mixing the ricotta and egg into a bowl +11. Zest and juice a lemon peel into the bowl +12. Optionally add seafood ingredients at this point +13. Grate the Pecorino into the bowl, add salt and pepper to taste, and mix to distribute the ingredients evenly +14. Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don't dry out +15. Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so +16. At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you will fold the dough over and use the folded seam as one side of the ravioli + +17. Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the seams +18. As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly, forcing out any air and making sure the two pieces of dough stick +19. You may need to brush some water onto the dough if it is too heavily floured and not sticking +20. Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to separate them +21. If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for later + +22. If you don't have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked +23. To cook, throw them in salted boiling water and they will let you know when they're done when they float to the top (1-2 minutes) +24. Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version + + +## Contribution + +- mfed3 - xmr: `48eEMdYtCQaV5wY7wvmxK6jCxKkia9dgpNTMNT1do7RLWXCwWDgSKjN3kiZ6yHbAuAXWgDGN6imnGT9NPeHWD7zX9hSyHu2` + +;tags: pasta italian
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