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| -rw-r--r-- | src/almeirim-stone-soup.md | 34 | ||||
| -rw-r--r-- | src/bread.md | 37 | ||||
| -rw-r--r-- | src/broiled-trevally.md | 32 | ||||
| -rw-r--r-- | src/chicken-tacos.md | 4 | ||||
| -rw-r--r-- | src/eggs.md | 6 | ||||
| -rw-r--r-- | src/french-mustard-sauce-porkchops.md | 2 | ||||
| -rw-r--r-- | src/gnocchi.md | 2 | ||||
| -rw-r--r-- | src/index.md | 9 | ||||
| -rw-r--r-- | src/mortar-and-pestle.md | 6 | ||||
| -rw-r--r-- | src/pasta.md | 2 | ||||
| -rw-r--r-- | src/salt.md | 2 |
12 files changed, 122 insertions, 15 deletions
diff --git a/src/_header.html b/src/_header.html index 672d6f1..3651175 100644 --- a/src/_header.html +++ b/src/_header.html @@ -6,6 +6,7 @@ <meta charset=UTF-8> <link rel=stylesheet href=style.css> <link rel="shortcut icon" type="image/x-icon" href="favicon.png"> + <meta name="viewport" content="width=device-width, initial-scale=1"> </head> <body> diff --git a/src/almeirim-stone-soup.md b/src/almeirim-stone-soup.md new file mode 100644 index 0000000..ba2f2dc --- /dev/null +++ b/src/almeirim-stone-soup.md @@ -0,0 +1,34 @@ +# Almeirim Stone Soup + + It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food. + +## Story +> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time. +> - According to the people of Almeirim + +## Ingredients + +- well-washed stone +- kidney beans or fresh +- pig's ear (blanched and sliced thin) +- chouriço negro or firm type of blood sausage +- mixed meat chouriço or mediterranean smoked sausage +- pork belly, fatback or bacon +- potatoes, cubed +- onions, chopped +- garlic cloves +- bay leaf +- cilantro/coriander, chopped + +## Directions + +- In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste. +- If necessary, add more water while it’s boiling. +- Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot. +- Let the potatoes cook on medium to high heat for about 30-35 minutes. +- Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well. +- Pour into bowls and serve. + +## Contribution + +- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker) diff --git a/src/bread.md b/src/bread.md new file mode 100644 index 0000000..249863e --- /dev/null +++ b/src/bread.md @@ -0,0 +1,37 @@ +# Basic Bread Recipe + +This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should). + +## Ingredients + +* 1 1/2 cups warm water +* 2 and 1/4 teaspoons Active Dry Yeast +* 1 Tsp sugar +* 2 Tbsp maple syrup, agave, or honey +* 1/2 Tbsp salt +* 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting) + +## Instructions + +1. Proof the yeast. To do this warm 1/4 cup water to about bath water heat (110 degrees F, 43 degrees C) add active dry yeast and 1 Tsp sugar. Let sit for about 10 minutes, mixture should at least be doubled in size after waiting. +1. Combine rest of water, yeast mixture, maple syrup (or other sweetener), salt, and flour in a large mixing bowl and stir. The result will be a sticky, rough dough. Use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. +2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature. +3. Transfer dough to a lightly floured work surface and knead until dough is elastic. Rule of thumb is 10 minutes of kneading. +4. Place seam-side down in a lightly greased loaf pan or baking sheet. Loosely cover with plastic wrap and let rest for 45-60 minutes. +5. Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready. +6. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep. +7. Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly. +8. Bake the bread for 26 to 35 minutes, or until deep golden brown and risen. Tapping the top of the loaf should produce a hollow sound. +9. Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle). +10. Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage. + +## Notes + +* Instant yeast is not recommended as you can't easily tell if the bread will come to life. +* For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all purpose flour. +* Add sunflower seeds and/or rolled oats for extra flavor/grains. +* For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest. Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and potentially dry interior. + +## Contribution + +Alex Selimov - [Website](https://alexselimov.xyz) diff --git a/src/broiled-trevally.md b/src/broiled-trevally.md new file mode 100644 index 0000000..0766886 --- /dev/null +++ b/src/broiled-trevally.md @@ -0,0 +1,32 @@ +# Broiled Trevally + +Well, it's actually a *giant* trevally, and if you have seen one, that fish looks ugly. +So here's a recipe to make it look---and taste!---more appealing. + +## Ingredients +- giant trevally +- eggplants +- squash (or zucchini) +- carrots +- onion +- garlic +- ginger +- tomatoes +- bay leaf +- olive oil +- thyme +- basil +- butter + +## Directions +1. Dice carrots, eggplant, squash, tomatoes and onions. Place these on a pan. +2. Put basil, thyme, bay leaf, salt, and pepper on each of the fish's side. Place the fish above the veggies. +3. Crush garlic and ginger (with [mortar and pestle, of course](mortar-and-pestle.html)) and place this in and around the fish. +4. Give it all a good splash of olive oil. +5. Cover the pan and set to medium-low fire, until everything looks cooked. +6. Flip the fish on the other side, just to make sure that it's properly cooked. +7. Check the doneness of the squash: if it's cooked, everything is. +8. Let everything set for 5 mins. before serving. + +## Contribution +- O.Q. Olarte [website](https://oqolarte.github.io), [donate](https://oqolarte.github.io/support) diff --git a/src/chicken-tacos.md b/src/chicken-tacos.md index cb2cb69..0adc571 100644 --- a/src/chicken-tacos.md +++ b/src/chicken-tacos.md @@ -19,8 +19,8 @@ 3. Season slow-cooker contents liberally with adobo seasoning, paprika and any other desired seasonings, squeeze half of a lime too if desired. 4. Let cook on low for 8 hours. Cooking on high for less time is possible as well, but a slower cook is preferrable. 7. Dice the tomato, cilantro, any lettuce and the third onion for taco contents. -9. Shred chicken with forks once coooked. Optionally add a dash more seasoning for taste or appearance. -10. Add chicken, cheese and all the diced ingredients to torillas. +9. Shred chicken with forks once cooked. Optionally add a dash more seasoning for taste or appearance. +10. Add chicken, cheese and all the diced ingredients to tortillas. 11. Squeeze remainder of lime over finished product. ## Contribution diff --git a/src/eggs.md b/src/eggs.md index f60346b..f88f6af 100644 --- a/src/eggs.md +++ b/src/eggs.md @@ -2,13 +2,13 @@ Eggs are great. This page will contain all sorts of "basic" ways of having an egg. Feel free to suggest more, as per the instructions on the -[homepage](inde.html) +[homepage](index.html). ## Boiled eggs 1. Bring water to boil (about enough to cover the eggs when submerged). 2. Place eggs in water. -3. Keep heat high enough to keep a rolling boil, boil until desired doneness +3. Keep heat high enough to keep a rolling boil, boil until desired consistency (about 5 or less minutes for soft boiled and very runny, 8 minutes for medium runny, 10+ for hard boiled). @@ -36,4 +36,4 @@ of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in. ## Contribution -- Martin Chrzanowski -- [website](https://m-chrzan.xyz) +- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html) diff --git a/src/french-mustard-sauce-porkchops.md b/src/french-mustard-sauce-porkchops.md index 706a41a..b94a745 100644 --- a/src/french-mustard-sauce-porkchops.md +++ b/src/french-mustard-sauce-porkchops.md @@ -21,7 +21,7 @@ Serves 4 3. Sear the porkchops on high heat on cast iron or stainless steel pan until golden brown on each side, and cook them through on lower heat.. 4. Once the porkchops are cooked, set them aside in a warm environment. 5. Sweat the shallots in the same pan. -6. Deglaze with white wine, let it reduce until there's about two teaspons left. +6. Deglaze with white wine, let it reduce until there's about two teaspoons left. 7. Add the stock. 8. Add the gherkins. 9. Mix in the mustard. diff --git a/src/gnocchi.md b/src/gnocchi.md index 04df496..99ba9a5 100644 --- a/src/gnocchi.md +++ b/src/gnocchi.md @@ -23,7 +23,7 @@ They are substantial and can be roasted in butter and other ingredients. 7. Slice the dough snake into small pieces. Press the pieces with your finger to make an indentation. 8. Add the pieces to the boiling water. They will rise to the top when they have ready. 9. In a pan, melt butter and add sprigs of sage (oregano or thyme will work as well, albeit are less traditional). Smashed tomato juices are also a nice addition. -10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slighly browned. As pan begins to dry, add some pasta water. +10. Add the cooked gnocchi to the pan and roast them in butter for a minute or two until slightly browned. As pan begins to dry, add some pasta water. 12. Serve gnocchi on a plate, add parmesan cheese liberally. Add garnish if desired. ## Contribution diff --git a/src/index.md b/src/index.md index 2a0b1c2..c8ef0f4 100644 --- a/src/index.md +++ b/src/index.md @@ -14,6 +14,8 @@ Only Based cooking. No ads, no tracking, nothing but based cooking. - [Flemish Beer and Gingerbread Beef Stew](carbonade.html) - [French Mustard Sauce Porkchops](french-mustard-sauce-porkchops.html) - [Chicken, Tomato & Spinach Curry](chicken-tomato-spinach-curry.html) +- [Broiled Trevally](broiled-trevally.html) +- [Almeirim Stone Soup](almeirim-stone-soup.html) ## Basics @@ -22,6 +24,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking. - [Pasta Sauce](pasta-sauce.html) - [Rice](rice.html) - [Eggs](eggs.html) +- [Bread](bread.html) ## More Info @@ -31,11 +34,11 @@ Only Based cooking. No ads, no tracking, nothing but based cooking. ## About this site -Founded to prodive a simple online cookbook without ads and obese web design. +Founded to provide a simple online cookbook without ads and obese web design. ### It's easy to contribute! -- Submit new recipes via git via [Github](https://github.com/lukesmithxyz/based.recipes) or [Gitlab](https://gitlab.com/lukesmithxyz/based.recipes). +- Submit new recipes via git via [Github](https://github.com/lukesmithxyz/based.recipes) or [Gitlab](https://gitlab.com/lukesmithxyz/based.cooking). - If a recipe has no image for it, make the recipe as presented and submit a picture above or to [luke@lukesmith.xyz](mailto:luke@lukesmith.xyz). - Donate to the individual people who contribute pages whose names are at the bottom of each page. -- Donate Bitcoin to the site's long-term maintainence fund: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` ([QR code](pix/bitcoin-based-cooking.webp)) +- Donate Bitcoin to the site's long-term maintenance fund: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` ([QR code](pix/bitcoin-based-cooking.webp)) diff --git a/src/mortar-and-pestle.md b/src/mortar-and-pestle.md index 81fa04a..6abf387 100644 --- a/src/mortar-and-pestle.md +++ b/src/mortar-and-pestle.md @@ -2,7 +2,7 @@  -Mortars and pestles are tools which have unfortunely been nearly forgotten in modern American kitchens, but they +Mortars and pestles are tools which have unfortunately been nearly forgotten in modern American kitchens, but they have been around since the stone age for a reason. They are one of the most useful appliances and require no electricity. @@ -10,8 +10,8 @@ They easily smash garlic, nuts and other things (also automatically removes skin This is much better than simple slicing because it squeezes out the juices and tastes of things. You can also easily make paste (like pesto) and out of herbs and other simple ingredients. -Many people use a hard-to-clean and expensive electronic food processor to do things like this, +Many people use a hard-to-clean and expensive electric food processor to do things like this, but a larger mortar and pestle could get the job done just as easily. -Do not get procelain mortar and pestles; they are non-functional and loud. +Do not get porcelain mortar and pestles; they are non-functional and loud. I have two granite ones which work very well (see pic above). diff --git a/src/pasta.md b/src/pasta.md index 62ffbb3..5ea4d41 100644 --- a/src/pasta.md +++ b/src/pasta.md @@ -18,7 +18,7 @@ Pasta is usually eaten with some kind of [pasta sauce](pasta-sauce.html) or used 4. Now add pasta. 5. Keep it boiling, but decrease heat as it tries to overflow. 6. Wait until pasta is at the preferred softness (see below), then strain it. -7. While the pasta is sitting in your strainer, you may add basil leaves or other herbs and aromatics. I also recommend taking a knob or so of room tempurature butter and add it in and stirring it, melting it into the pasta. +7. While the pasta is sitting in your strainer, you may add basil leaves or other herbs and aromatics. I also recommend taking a knob or so of room temperature butter and add it in and stirring it, melting it into the pasta. ### How long should pasta be cooked? diff --git a/src/salt.md b/src/salt.md index bce6a2c..e35af4f 100644 --- a/src/salt.md +++ b/src/salt.md @@ -18,7 +18,7 @@ it dissolves so quickly. Table salt has iodine and other additives. -Its history is somewhat analogous to the addition of flouride to municiple +Its history is somewhat analogous to the addition of fluoride to municipal water supplies. Nearly a hundred years ago, the U.S. government began working with corporations to add iodine to salt ostensibly because they were concerned about people having iodine deficiencies. |