Blueberry cornmeal shortbread tart

INGREDIENTS

FOR THE CRUST AND TOPPING:

• 1 ½ cups/190 grams all-purpose flour
• ⅓ cup/55 grams cornmeal
• ⅓ cup/50 grams confectioners’ sugar
• ¼ cup/55 grams light brown sugar
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly

FOR THE FILLING:

• 1 pound/455 grams blueberries
• ½ cup/110 grams light brown sugar (maybe try less sugar?)
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 2 tablespoons all-purpose flour
•  Small pinch of kosher salt

1. Heat oven to 350 degrees.
2. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
3. Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
4. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
5. Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
6. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
7. Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

Coca cola chicken wings / Ribs

Ingredients

• 2 pounds chicken wings
• 2 tablespoons oil
• 3 slices ginger
• 1 can of cola 
• 1 tablespoon Shaoxing wine
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 piece of dried orange peel (optional), star anise
• 1 small cinnamon stick (optional)
• Salt, to taste

Wash and clean the chicken wings. Cut the wings at the joint, and pat the chicken dry with a paper towel.

Pre-heat the wok until it starts to smoke. Add the oil, and spread it around to coat the bottom of the wok. Now add the ginger and the chicken wings. Spread out the wing pieces in a single layer, and lightly brown them for a few minutes on each side. The wok should be over high heat.   Add the Shaoxing wing, let it cook out, 

Now add the cola…

And the  dark soy sauce, light soy sauce, and (if using), the orange peel and cinnamon stick and star anise.

Bring it to a boil, cover the lid, and turn down the heat to medium.

** if doing ribs, using oven at 500 degrees, roast off ribs covered in salt and pepper (+/- five spice powder), then using saute option in instant pot, cook ginger and garlic, then add shaoxing wing and cook off, then cola and rest of seasonings, then add the ribs and cook on high pressure for 30 mins.

Crispy Smashed potatoes - Bon Appetit

INGREDIENTS

• 2 lb. new or other small waxy potatoes
• 1 cup Diamond Crystal or ½ cup Morton kosher salt, plus more
• ⅔ cup extra-virgin olive oil, divided
• Freshly ground black pepper
• ½ cup walnuts, coarsely chopped
• 2 oil-packed anchovy fillets, drained
• 1 garlic clove
• 3 Tbsp. golden raisins
• 4 tsp. Aleppo-style or other mild red pepper flakes
• ¾ cup sour cream
• ½ cup mixed tender herbs, such as parsley, dill, cilantro, and/or basil
• Lemon wedges (for serving)

RECIPE PREPARATION

• Place a rack in center of oven; preheat to 450°. Place potatoes in a large pot and cover with water. Add 1 cup salt and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain and transfer potatoes to a rimmed baking sheet. Let cool slightly.
• Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with salt and black pepper. Roast potatoes until crispy and golden brown, 35–40 minutes.
• Meanwhile, cook walnuts, anchovies, and remaining ⅓ cup oil in a small saucepan over medium-low heat, stirring occasionally, until anchovies are disintegrated and walnuts are golden brown, 6–8 minutes. Transfer to a small bowl, finely grate garlic over, and toss to combine. Mix in raisins and Aleppo-style pepper; season with salt.
• Spread sour cream on a large plate. Top with potatoes and spoon walnut sauce over. Scatter herbs over and serve with lemon wedges alongside.

Vietnamese Pickled Daikon and Carrot

Ingredients
- 1 large carrot, julienned
- 1 pound daikon, julienned
- 1 tsp salt
- 2 tsp + 1/2 cup sugar
- 1 1/4 cups white vinegar
- 1 cup warm water

Directions
1.  Put carrot and daikon in large bowl, sprinkle salt and 2 tsp sugar, let sit several minutes. Mix with hands and squeeze water out for several minutes, until daikon will not break when bent
2.  Rinse in a colander, then press to expel water
3.  Combine other ingredients to make brine and pour over vegetables
4.  Marinate at least 1 hour before using, will last up to 4 weeks in refrigerator 

Spiced Banana Pancakes (from Flour Too)

Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 2 tbsp packed brown sugar
- 1 large egg
- 1 cup whole milk
- 2 tbsp vegetable oil
- 4 medium bananas cut into 1/2 inch pieces

Directions
1.  Mix dry ingredients in a bowl
2.  Whisk wet ingredients in a separate bowl, add 3 of the 4 bananas
3.  Add wet to dry ingredients, use spatula to mix until just combined and lumpy
4.  Heat skillet/pan on medium heat, add butter or oil, when added drops of water sizzle, the pan is ready, scoop 1/2 C of batter, cook on one side until brown on the edges and bubbles throughout the pancake, then flip and cook until done through the centre, turn the heat down to low, then continue cooking pancakes adding oil prior to each one

Cold sesame noodles with shredded chicken

Ingredients
- 1 pound chicken/turkey breast
- 1/4 cup tahini
- 1/4 cup black vinegar
- 1 tbsp rice wine vinegar
- 2 1/2 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp grated ginger
- 1 tbsp sambal
- 1 tbsp fish sauce
- 1/2 cucumber, julienned
- 2 cups cabbage, thinly sliced
- 1/2 cup roasted peanuts, crushed
- 1/2 pound dried noodles
- cilantro, chopped

Directions
1.  Salt and pepper chicken, then sous-vide at 150F for 1 hour, remove then shred
2.  Combine all sauce ingredients
3.  Cook noodles, run under cold water and drain well.
4.  Combine all ingredients and mix well.

Instant pot steamed egg custard

Ingredients
- 6 eggs
- chicken broth (2:1 volume with eggs)
- white pepper
- optional: marinated ground pork

Directions
1.  Crack eggs into large measuring cup, add double volume of chicken broth, add pinch of white pepper
2.  Beat eggs, then strain through fine mesh strainer into steaming dish. If using pork, put the pork layer at the bottom of the dish before adding eggs
3.  Cover dish completely with tin foil, then lower into instant pot with steaming rack in place
4.  Cook on low pressure for 8 minutes, then natural release for 5 minutes