foodbliss

1 (14.1 ounce) package refrigerated pie dough 1/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon salt 3 large Granny Smith apples, peeled, cored, and sliced 1/4 cup melted butter 1/4 cup granulated sugar 1 tablespoon lemon juice

1 cup all-purpose flour 1/2 teaspoon salt 2 large eggs 1 cup milk 1/4 cup water 2 tablespoons melted butter For the sauce: 1/4 cup butter 1/4 cup sugar 1/4 cup orange juice 1/4 cup Grand Marnier (or other orange liqueur) Zest of 1 orange

-RECIPE- THE MEAT BLEND ▪100g (½ medium) onion, rough chopped ▪3-4 cloves garlic ▪450g or 1lb of 90/10 ground beef ▪450g or 1lb 85/15 ground lamb ▪50g or 1/2c breadcrumbs (i like panko) ▪2g or 2tsp dried oregano ▪5g or 2 ¾tsp coriander ▪3g or 1 1/3tsp black pepper ▪1-2g or 1tsp chile flake ▪7g or 1Tbsp ground cumin ▪10g or 1tsp salt -- CUCUMBER TOMATO SALAD ▪150g (1 med) cucumber, partially skinned, seeds removed, medium diced ▪150g (1med) tomato, medium diced ▪½ red onion, medium diced ▪15g or 1/3c parsley, chopped ▪15g (or juice of ½ ) lemon juice ▪15-20g or 1-1.5Tbsp olive oil ▪Salt, large pinch

RECIPE -- (makes 2 portions) ▪150g or 5.5oz Thai style medium rice noodles ▪225g or 1/2lb raw shrimp (cut into large bitesize pieces) ▪75g or 1/2c shallot, rough chopped ▪15g or 3-4 cloves garlic, minced ▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off ▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped ▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces ▪100g or 1c fresh bean sprouts ▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces ▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce] ▪Chile flakes ▪Lime ▪2 eggs ▪Neutral oil (canola, avocado, light olive, etc) ▪Salt ▪Water if needed0:00 Intro 0:22 Prepping the rice noodles 1:37 Ingredient prep 5:15 discovering food cultures with Babbel (ad) 6:09 stir frying the pad thai 9:40 Let’s eat this thing

▪50g or 2.5c basil (no stems) ▪15g or 4Tbsp parsley (no stems) ▪15g cilantro (stems OK) ▪50g or 1/2c pistachios, salted and roasted (sub pine nuts or almonds) ▪15g or 1/4c red onion, rinsed and minced ▪115g or 1/2c extra virgin olive oil ▪50g or 1/2c aged parmesan, grated ▪Zest of 1 lemon ▪Juice of ½ lemon ▪3g or 3/4tsp kosher salt0:00 Intro 0:22 Making the pestos 3:35 Cutting & toasting the bread 4:48 Let’s talk high-quality meat with ButcherBox (ad) 5:54 Putting it all together 8:10 Let’s eat this th

- RECIPE - CLASSIC TIRAMISU ▪650g or 21-22oz dark roast espresso ▪15g or 1 1/4Tbsp vanilla extractPUMPKIN SPICE LATTE TIRAMISU ▪650g/21-22oz dark roast espresso ▪15g 1 1/4Tbsp vanilla extract ▪100g or 2 mini bottles of espresso liquor ▪40g 1/2c cocoa powder (for ladyfinger soak) ▪225g or 3/4c + 3Tbsp heavy whipping cream ▪450g/1lb marscapone ▪225g or 3/4c + 2.5Tbsp canned pumpkin ▪12g or 1.5Tbsp pumpkin spice (usually a mix of cinnamon, ginger, nutmeg, allspice, and clove) ▪6 egg yolks ▪150g or 3/4c sugar ▪8g or 1 1/4tsp salt ▪1 packet/7g powdered gelatin mixed with 20-30mL water/1Tbsp ▪100g or 1 1/4 c cocoa ▪5g or 2tsp cinnamon ▪20g or 3.5Tbsp espresso powder. ▪40g or 1/2c cocoa powder (for ladyfinger soak) ▪450g/1pt heavy whipping cream ▪450g/1lb mascarpone ▪6 egg yolks ▪150g or 3/4c sugar ▪8g or 1 1/4tsp salt ▪30g or 2Tbsp cognac (or marsala) ▪1 packet/7g powdered gelatin mixed with 20-30mL water/1Tbsp ▪2 200g/7oz bags of crunchy Italian ladyfingers ▪100g or 1 1/4c cocoa powder (for topping)

125g or ½ white onion, small diced ▪75g or ½ medium bulb fennel, small diced ▪4-5 garlic cloves, minced ▪Olive oil ▪Salt ▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock ▪1box/900-1000g(mL) chicken stock ▪1 bottle/240g(mL) clam juice ▪Chile flake ▪200g or ¾-1c dry white wine ▪800g/28oz nice whole peeled canned tomatoes, pureed ▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded) ▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking ▪.5lb/225g squid tubes and tentacles, sliced ▪Pinch sugar ▪Black pepper, chopped parsley, additional olive oil, to garnish ▪Plenty of good crusty bread for dipping

ROMAN GNOCCHI ▪1200g/mL whole milk ▪115g/1 stick butter ▪12g or 2tsp salt ▪275g or 1 2/3c semolina flour ▪125g or 1 1/2c parmesan, grated ▪5 egg yolks ▪1/4tsp (less than 1g) nutmeg▪3lbs/5-8 med-lrg in-season tomatoes, cored and skin removed ▪75g or 1/2c olive oil ▪150g or 1 medium onion, small diced ▪25g or about 5 cloves sliced garlic ▪25g or 2.5Tbsp calabrian chilis, chopped ▪Salt ▪20g or 1.5Tbsp tomato paste▪3lbs/5-8 med-lrg in-season tomatoes, cored and skin removed ▪75g or 1/2c olive oil ▪150g or 1 medium onion, small diced ▪25g or about 5 cloves sliced garlic ▪25g or 2.5Tbsp calabrian chilis, chopped ▪Salt ▪20g or 1.5Tbsp tomato paste

BAGUETTE ▪380g or 1.5c warm water ▪12g or 4tsp instant yeast ▪22g or 1 3/4Tbsp sugar ▪525g or 4 1/4c bread flour ▪12g or 2tsp sal PUTTING IT TOGETHER ▪Sliced, seared pork belly (recipe above) ▪Mayonnaise ▪Mint leaves ▪Cilantro ▪Cucumber, cut into long thin strips ▪Fresh jalapenos, thinly sliced ▪Pickled carrots & daikon slaw -150g or about 1 3/4c shredded diakon -150g or about 1 3/4c shredded carrot -200g or 3/4c water -100g or 1/2c rice vinegar -100g or 1/2c white vinegar -40g or 1/2c sugar -4g or 3/4tsp salt

1/2 cup all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 2 eggs 2 cups milk 1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, softened 1 cup sugar 1 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup peanut butter 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup rolled oats 1 cup semisweet chocolate chips

John kanell, Preppy kitchen, chicken cacciatore, how to make chicken cacciatore, chicken cacciatore recipe, chicken cacciatore recipes, easy chicken cacciatore recipe, chicken recipes, easy chicken cacciatore, chicken recipe, cacciatore recipe, chicken, cacciatore, easy recipes, how to cook chicken cacciatore, how to make, italian food, recipe, italian, best chicken cacciatore recipe, italian chicken recipe, italian recipes, chicken thighs, italian chicken recipes,

2 pie crusts (homemade or store-bought) 8 apples (peeled, cored, and halved) 1/2 cup granulated sugar 2 1/2 teaspoons cinnamon (divided) 1 1/4 cups packed brown sugar 1 1/4 cups water 3 tablespoons butter

BULGOGI ▪500 grams/1 pound ribeye steak ▪30 grams or 2Tbsp soy sauce ▪15 grams or 1Tbsp brown sugar ▪10 grams or 2tsp Mirin ▪3 grams or 1tsp black pepper ▪3 cloves of garlic, grated or pressed ▪10 grams or 2tsp sesame oil ▪10 grams/1 long drizzle honey ▪25 grams or 1/2 an Asian pear, grated ▪75 grams or 1/2c thinly sliced white onion (½ an onion) ▪20g or 2 bunches of scallion tops sliced into 2” pieces For the Crunchy Toppings: Oi Muchim (Spicy Quick-Pickled Korean Cucumbers) ▪400 grams or 3-4 Persian cucumbers, sliced into coins ▪20 grams or 1.5Tbsp kosher salt ▪30 grams or 1/3c sliced scallions ▪10 grams or 3 cloves fresh garlic, grated ▪5 grams or 2tsp sesame seeds ▪10 grams or 2 1/2t granulated sugar ▪10 grams or 2t rice vinegar ▪7-8 grams or 1 1/2t sesame oil ▪25 grams or 2Tbsp Korean Gochugaru Pickled Daikon Radish and Carrot: ▪225 grams or 1c water ▪75 grams or 1/3c rice vinegar ▪100 grams or 1/3c + 1Tbsp distilled vinegar ▪40 or 3Tbsp grams granulated sugar ▪4 grams or 1t kosher salt ▪150 grams (1 large) carrot, julienned ▪150 grams (¼ to ½ of 1) daikon radish For Serving: ▪Green leaf lettuce leaves ▪Ssamjang ▪Cooked white rice ▪Sesame seeds (for garnish) CHAPTERS 0:00 Intro and preparing the bulgogi 2:16 Preparing the crunchy toppings (banchan) 5:52 Taking care of my gut with Seed (ad) 6:52 Cooking the beef 8:23 Building the lettuce wraps 9:31 Let’s eat this thing