Tag Archives: starch

Chasu ramen

Serves 4

  1. 1lb pork belly, skin optional, tied at 1/2in intervals
  2. 12 cloves garlic, crushed
  3. 6 scallions, 2 cut into 4in pieces and remaining finely sliced
  4. 3-1/2in ginger, sliced
  5. 2 cups soy sauce
  6. 1/2 cup mirin
  7. 4tb sugar
  8. 4tb honey
  9. 2tb white miso
  10. 4 eggs
  11. 3 cups chicken stock
  12. 2 cups vegetable stock
  13. 20oz fresh noodles or 14oz dried noodles
  14. 8oz enoki mushrooms
  15. 4tb bamboo shoots
  16. 2 nori sheets, cut into 8 pieces
  17. Pickled ginger
  • Cover pork with water and boil for 15 minutes. Drain and return to pot with 4 cloves garlic, scallion pieces and 1in ginger. Add water to cover (about 6.5 cups), bring to a boil and simmer partially covered for 1.5-2 hours, flipping pork after 45 minutes. Let pork cool in pot. Set pork aside and strain broth; set broth aside in fridge for 8 hours – 2 days.
  • Meanwhile, bring pork and 5-9 and enough water to cover (about 3.5 cups), bring to a boil and simmer uncovered for 1 hour, flipping pork every 15 minutes. Let pork cool in pot. Remove pork, wrap and chill for 8 hours – 2 days.
  • Meanwhile, strain marinade. Set aside 1 cup and place remaining in fridge. Place eggs in steamer basket set over boiling water for 6 minutes. Transfer to ice bath and let cool. Peel, add to 1 cup marinade and chill for 8 hours – 2 days.
  • Meanwhile, remove eggs from fridge and set aside to come to room temperature. Remove twine from pork and broil on upper-middle rack for 5 minutes, flipping once. Let rest, then shred or slice into bite-sized pieces.
  • Meanwhile, set aside fat from broth. Add 11-12 and remaining ginger and garlic, bring to a boil and simmer for 20 minutes. Strain, add a quarter to half a cup of remaining marinade, add back to pot and keep warm.
  • Meanwhile, separately boil noodles. Add 1tb – 2tb remaining marinade to serving bowls. Add 1tsp fat from broth. Add 1.5-2 cups broth. Add noodles. Add pork, sliced scallions, eggs, and 14-17. Serve.

 

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Crusty dinner rolls

Makes 1 dozen

  1. 1-1/2 cups water, 1 cup warm and 1/2 cup room temperature
  2. 453g flour
  3. 1/2tsp yeast
  4. 2tsp salt
  5. 1 egg white + 1tsp water
  • Combine room temperature water with 127g flour and yeast and rise for 12 hours.
  • Knead mixture with remaining 1-2 and salt and rise for 2-1/2 hours.
  • Divide into 12 rolls and rise for 1-1/2 hours or until doubled.
  • Slash rolls, lightly mist and bake at 425 degrees for 15 minutes. Brush with egg wash and bake for 5-15 minutes. Transfer to rack and cool for 1 hour.

Caraway pork chops with mustard-bacon potatoes

Serves 4

  1. 2lb yukon potatoes, peeled, halved and sliced 1/4in
  2. 2tb white wine vinegar
  3. 4oz bacon, cut into 1/2in pieces
  4. 4 6-8oz boneless pork chops, 3/4in to 1in
  5. 1tsp caraway seeds
  6. 4tb cornichons
  7. 2tb whole-grain mustard
  8. 2tb chives
  9. 2tb extra-virgin olive oil
  • Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
  • Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.

 

Lemony chicken and spinach Israeli couscous

Serves 4

  1. 1.5-2lb chicken, cut into 1in pieces
  2. 2 leeks
  3. 1-1/2 cups Israeli couscous
  4. 3 cups chicken broth
  5. 2oz spinach, chopped
  6. 1-1/2oz parmesan
  7. 1/2 cup peas
  8. 1/3 cup cream
  9. 1tsp lemon zest
  10. 1tb lemon juice
  • Brown chicken for about 6 minutes. Set aside.
  • Cook 2-3 for 5 minutes. Add broth, bring to a boil and simmer covered for about 12 minutes, stirring occasionally.
  • Add chicken and continue simmering covered for about 5 minutes. Add remaining ingredients and serve.

English muffins

Do not knead by hand.

Makes 1 dozen

  1. 16-1/4oz flour
  2. 1tb instant yeast
  3. 2tsp salt
  4. 1 cup room temperature whole milk
  5. 1/2 cup room temperature water
  6. 2tb butter, melted
  7. 1tb sugar
  8. 1-3/4oz cornmeal
  • Whisk 1-3 and set mixer on low speed. Slowly stream in 4-7 and knead on low for about 2 minutes or until dough begins to form. Increase speed to med-low and knead for about 8 minutes or until dough is smooth and elastic. Rise for 30 minutes.
  • Fold dough over itself four times and rise for 30-60 minutes or until doubled.
  • Deflate dough, divide into 12 2-1/2oz pieces and loosely cover. Roll into balls, place 2in apart on a baking sheet sprinkled with half of the cornmeal and gently top with plastic wrap and a second baking sheet. Rise for 30 minutes.
  • Transfer to fridge for 12-24 hours.
  • Remove baking sheet and plastic and rise for 1 hour.
  • Top with remaining cornmeal. In 3 batches, brown without pressing down in a 12in skillet for 3-6 minutes per side or until browned and puffy and bake on second baking sheet in the lower-middle of a 350 degree oven for 10 minutes or until internal temperature reaches 205 degrees. Transfer to rack and cool for 15 minutes. Slice, toast and serve. Lasts 3 days at room temperature or 1 month in freezer.

One-pan sausage, potatoes, toast and eggs

Serves 4

  1. 2lb yukon potatoes, cut into 1in pieces
  2. 1tb oil
  3. 12oz breakfast sausages
  4. 4 slices bread
  5. 3tb butter
  6. 4 eggs
  • Toss 1-2 and roast at 475 degrees for 20 minutes.
  • Add sausages and bake for 12 minutes.
  • Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
  • Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.

Steamed mashed potatoes

Serves 8-10

  1. 5lb yukon potatoes, cut into 1in pieces and rinsed
  2. 10tb butter, melted
  3. 1-2/3 cup milk, warmed
  • Place a colander in a large pot and fill just enough water to come to bottom of colander. Bring to a boil, add potatoes, cover and simmer for 10 minutes.
  • Rinse potatoes for 1-2 minutes and return to pot for 10-15 minutes. Mash with 2-3 and serve.