Cabbage Rolls With Walnuts and Sour Cream

 

INGREDIENTS

Yield: 4 servings

• 2medium yellow onions (about 1 pound), peeled, halved and sliced
• ¾cup/170 grams unsalted butter
• Fine sea salt and black pepper
• 1large savoy cabbage (at least 2½ pounds)
• 1teaspoon ground allspice
• ¾teaspoon ground cinnamon
• ½teaspoon ground cumin
• 1cup/100 grams walnuts, roughly crushed with a mortar and pestle
• 3tablespoons pine nuts
• ½packed cup finely chopped fresh parsley leaves
• ½packed cup finely chopped fresh dill, plus 1 tablespoon to serve
• 3tablespoons fresh lemon juice (from 1 to 2 lemons)
• 1heaping cup sour cream
  

  PREPARATION

  1. Step 1

     Place the onions, ½ cup butter and 1½ teaspoons of salt in a medium saucepan. Cook over medium heat for 25 to 30 minutes, stirring occasionally, until softened and browned.

  2. Step 2

     While the onions cook, bring a large pot of salted water to a boil over high. Prepare the cabbage: Remove the very dark green outer leaves and save them for another use. Use a small knife to cut around the stem of the cabbage to release the base of the leaves; discard the core. Carefully peel off 12 leaves, taking care not to rip them. Set aside the remaining cabbage for later. Place the 12 leaves into the pot of boiling water and blanch for 2 minutes. Using tongs, remove the cabbage leaves and transfer to a large colander. Place in the sink under cold running water to cool down, then leave to strain.

  3. Step 3

     Once the onions are cooked, add the spices, walnuts and pine nuts and cook for another 5 minutes, stirring occasionally, until fragrant and lightly toasted. Place a heatproof sieve over a small saucepan and strain the mixture, reserving the spiced butter. Transfer the strained onion mixture to a medium bowl; combine with the parsley and dill, then set aside.

  4. Step 4

     Heat the oven to 375 degrees. Finely slice about 4 cups of the remaining unblanched cabbage and place it in a 9-by-13-inch baking dish. To fill the cabbage rolls, place the blanched leaves on a chopping board, stem side up. Use a peeler or a small sharp knife to shave the stem along its length so that it’s no longer raised and is level with the leaf. Divide the onion mixture into 12 portions (about 2 tablespoons each). With the stem side of a cabbage leaf facing you, place one portion of filling in the center of each leaf so it’s perpendicular to the stem. Bring the base and then the sides into the center, then roll the cabbage leaves all the way up to seal. Place each roll into the baking dish, seam side down, then pour over the lemon juice, dot with the remaining ¼ cup plain butter and sprinkle with ½ teaspoon salt.

  5. Step 5

     Cover the dish tightly with foil and bake the cabbage rolls for 1 hour. Remove the foil then return to the oven for about 20 minutes more, until nicely browned. Remove from the oven and allow to cool for 10 minutes.

  6. Step 6

     While the cabbage is cooling, add the sour cream to a small saucepan and heat over medium for 3 minutes, stirring constantly, to loosen and warm through. Don’t let it bubble at all; you don’t want it to split. At the same time, gently reheat the spiced butter in its saucepan until melted. Next, pour the sour cream into the cabbage roll dish; avoid pouring it directly on top of the rolls. Shake the dish gently to mix the sour cream in, then pour the spiced butter over the cabbage rolls. Sprinkle with the extra dill, season with a good grind of black pepper and serve directly from the baking dish.

Magnolia Bakery’s Banana Pudding

 

INGREDIENTS

Yield: 12 to 16 servings

• 1(14-ounce) can sweetened condensed milk
• 1½cups ice-cold water
• 1(3.4-ounce) package instant vanilla pudding mix
• 3cups cold heavy cream
• 1(11-ounce) box vanilla wafer cookies (such as Nilla)
• 4 to 5ripe bananas, sliced
  

  PREPARATION

  1. Step 1

     In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

  2. Step 2

     Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

  3. Step 3

     With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.

  4. Step 4

     To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.

  5. Step 5

     Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.

sheet pan pizza dough

163 g semolina flour

600 g bread flour

2 cups warm water

1Tbsp olive oil

1tsp instant yeast

1 tsp sugar

1 tsp table salt

Mix 3-4 mins with dough hook

Rise overnight in fridge or 1 hr room temp until double in size

Preheat oven 425

Oil sheet pan, pull and stipple, wait 10 mins, repeat, top with topping

Bake 20-25 mins 

Miso banana bread

113 g softened butter

3-4 bananas

3Tbsp (45g) white Miso

100g white sugar

100g brown sugar

2 eggs

1tsp vanilla

210g AP flour

1Tbsp baking powder

1/2 tsp cinnamon to

Set oven 350, butter and parchment loaf pan

Save 1 banana for top, mash the rest

In stand mixer add butter, sugars, Miso, mix for 3-4 mins then add eggs and bananas and vanilla

Sift in dry ingredients, mix pour into pan, put banana on top

Bake 50-60 mins

Creamy Chicken and Spring Vegetables

 

INGREDIENTS

Yield: 6 servings

• 8medium boneless, skinless chicken thighs (about 1½ to 2 pounds), patted dry
• Salt and black pepper
• 2tablespoons all-purpose flour, plus more for dusting
• Neutral oil, such as canola or vegetable, for browning the chicken
• 4tablespoons unsalted butter
• 1medium onion, finely diced
• ½cup dry white wine
• 1tablespoon tomato paste
• 1bay leaf
• ¼teaspoon grated nutmeg
• A tiny pinch of ground cayenne
• 6cups chicken broth
• 4slender long carrots, peeled and cut into 3-inch lengths
• 8very small turnips, with tops if possible
• 2cups sliced white button or King (royal) mushrooms
• 1medium leek, white and tender green parts, in large dice
• 1cup small green peas, thawed if frozen
• 1cup small lima beans, thawed if frozen
• 1cup small artichoke hearts, thawed if frozen (not canned)
• ½cup crème fraîche

For the Herb Topping

• ½cup finely chopped parsley
• 2tablespoons thinly sliced chives
• 1tablespoon tarragon leaves
• 1tablespoon dill
• 1teaspoon grated lemon zest
  

  PREPARATION

  1. Step 1

     Lay the chicken thighs in one layer on a rimmed baking sheet. Season generously on both sides with salt and pepper. With fingers, a fine-mesh sieve or sifter, dust the thighs very lightly with flour, then shake off any excess.

  2. Step 2

     Heat 2 tablespoons oil in a deep, wide skillet or, preferably, a Dutch oven over medium. When oil is wavy, add 3 or 4 thighs to the pan, making sure not to crowd them. Cook thighs gently for about 5 to 8 minutes, turning with tongs about halfway through, just until faintly browned, then transfer to a clean plate. Repeat with remaining thighs. Set thighs aside and wipe out the pan.

  3. Step 3

     Add 2 tablespoons butter to the pan. When it sizzles, add onion, and season with salt and pepper, stirring to coat. Continue cooking, stirring occasionally, until completely softened but not browned, about 8 to 10 minutes, adjusting heat as necessary.

  4. Step 4

     Raise heat to medium-high. Add wine, tomato paste, bay leaf, nutmeg and cayenne. Stir to combine and continue cooking until wine has evaporated, about 2 to 3 minutes. Sprinkle 2 tablespoons flour over the mixture and stir well. When the mixture begins to dry out, add 2 cups broth, whisking rapidly as the mixture begins to thicken. When it begins to simmer, whisk in 2 more cups, then repeat with the final 2 cups.

  5. Step 5

     Add the thighs and any accumulated juices to the pot and bring everything to a gentle simmer. Cover, leaving lid ajar. Cook until thighs are tender when probed with a fork, about 40 minutes. Remove chicken. Reduce broth over medium-high heat to a gravylike consistency, stirring occasionally, about 5 to 7 minutes.

  6. Step 6

     Skim any rising surface fat. Taste and adjust seasoning. Turn off heat.

  7. Step 7

     Meanwhile, prepare the vegetables: Bring a large pot of well-salted water to a boil. Add carrots and simmer for 6 to 9 minutes, until tender. Remove and set aside. Now cook the turnips for about 5 minutes, until tender, then remove and add to carrots. Drain the pot, wipe out and set aside vegetables.

  8. Step 8

     When ready to serve the vegetables, in the same pot, melt the remaining 2 tablespoons butter over medium-high heat. Add mushrooms and leek, and cook, stirring often, for 2 minutes without browning. Add peas, limas, artichokes, carrots and turnips. Season vegetables with salt and pepper, and stir gently to combine. Add 1 cup water and put on the lid. They should all be heated through in 5 to 6 minutes.

  9. Step 9

     To serve the chicken, return thighs to sauce and bring to a simmer for 5 minutes. Stir in the crème fraîche. Prepare the herb topping: Mix herbs and lemon zest in a small bowl.

  10. Step 10

      Transfer chicken and sauce to a serving bowl or individual shallow bowls. Sprinkle with herb mixture. Garnish with some of the vegetables; pass the rest in a separate dish, leaving the liquid behind.

One-Pan Paprika Chicken With Lentils, Squash and Daqa

 

INGREDIENTS

Yield: 6 servings

• 6bone-in, skin-on chicken thighs (about 2¼ pounds)
• ¾pound skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges
• 1tablespoon plus 2 teaspoons ground sweet paprika
• 3tablespoons olive oil
• Fine sea salt
• 2small yellow onions, halved and thinly sliced
• 3garlic cloves, minced
• 1teaspoon cumin seeds, lightly toasted
• 8ounces/1 heaping cup (uncooked) French green lentils, rinsed
• 2cups chicken stock
• ¾cup sour cream
• ¼cup finely chopped chives
• 3tablespoons finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
• 3tablespoons apple cider vinegar
• ½teaspoon granulated sugar
  

  PREPARATION

  1. Step 1

     Heat the oven to 450 degrees.

  2. Step 2

     In a large bowl, mix together the chicken, squash, 1 tablespoon paprika, 1 tablespoon oil and 1 teaspoon salt; set aside.

  3. Step 3

     Place the onions, 2 garlic cloves, ½ teaspoon cumin, 1 teaspoon salt and the remaining 2 tablespoons oil and 2 teaspoons paprika in a 9-by-13-inch baking dish and mix to combine. Roast for 10 minutes, stirring halfway, until the onions are lightly colored. Stir in the lentils, chicken stock and 1 cup of water. Arrange the squash wedges and the chicken, skin-side up, on top and roast for another 20 minutes, until the chicken skin is deeply golden. Turn the oven down to 350 degrees and cook for another 40 minutes, until the chicken is cooked through and the squash is nicely softened.

  4. Step 4

     Meanwhile, in a small bowl, combine the sour cream, chives and dill; set aside.

  5. Step 5

     To make the daqa, mix the remaining garlic and cumin with the vinegar, sugar, ¼ teaspoon salt and 2 tablespoons of water.

  6. Step 6

     When ready, remove the bake from the oven and top with spoonfuls of the sour cream mixture. Pour over the daqa and sprinkle with the extra dill. Serve hot, straight out of the baking dish.

Mother Milk Bread

 For the Tangzhong

- 100g (1/4 cup and 3 Tbsp) milk

- 20 g (2 Tbsp) bread flour

For the milk Bread

- 125 g (1/2 cup + 1Tbsp warm 100F ) milk

- 1 tsp instant yeast

- 50 g (1/4 cup) sugar

- 335 g (2 2/3 cup)bread flour

- 1/2 tsp coarse salt

- 1 egg

- 55g (4 Tbsp) unsalted butter cut into pieces and softened

- 1 tsp of canola or other neutral oil for the bowl

For the egg wash

- 1 large egg

- 1 Tbsp heavy cream

Instructions:

Make the Tangzhongg: in a small sauce pan over low heat combine the milk and flour  and cook, until thickened to a paste (mixing constantly), remove from heat, should resemble mashed potatoes

Make the milk Bread: microwave or heat milk to 100F.  In the bowl of an electric mixer with a dough hook, combine the flour, yeast, salt, sugar and egg.  Add the tanzhong and the milkd and mix on low until a shaggy dough forms.  Add the softened butter one piece at a time until full incorporated until adding the next.  Increase the speed to med - high and mix until dough is sightly tacky and sticky, 8 - 9 mins.  Transfer dough to lightly floured work surface, pull the dough to form a smooth ball.  

Coat a large mixing bowl with oil, add dough, turning over to coat dough in oil.  Cover bowl and let rise in a warm spot until double in size (or 8 hours to overnight in the refrigderator).  

Transfer dough to lightly floured work surface.  Punch down dough to deflate it.