updated

recipes.org

@@ -9,12 +9,6 @@
 
 <p> Made with Emacs Org Mode, recipes imported with <a href="https://github.com/Chobbes/org-chef">org-chef</a>. Download these recipes: <a href="./recipes.pdf"> Recipes PDF</a>, <a href="./recipes-book.pdf"> Recipes Booklet</a>, <a href="./recipes.org"> Org Source</a>. You can print the booklet double sided with long edge binding, then fold in half and staple in the middle. Here is what the completed booklet looks like: <br> <img src="/img/food/booklet.jpg" alt="Printed booklet" title="Printed booklet" class="photo"> </p>
 
-<!--  style="display: block; margin-left: auto; margin-right: auto; width:55%; padding: 10px;" -->
-<!-- <blockquote cite="https://www.gnu.org/philosophy/rms-nyu-2001-transcript.html"> 
-<!-- Now, some of you may not ever write computer programs, but perhaps you cook. And if you cook, unless you're really great, you probably use recipes. And, if you use recipes, you've probably had the experience of getting a copy of a recipe from a friend who's sharing it. And you've probably also had the experience — unless you're a total neophyte — of changing a recipe. You know, it says certain things, but you don't have to do exactly that. You can leave out some ingredients. Add some mushrooms, 'cause you like mushrooms. Put in less salt because your doctor said you should cut down on salt — whatever. You can even make bigger changes according to your skill. And if you've made changes in a recipe, and you cook it for your friends, and they like it, one of your friends might say, “Hey, could I have the recipe?” And then, what do you do? You could write down your modified version of the recipe and make a copy for your friend. These are the natural things to do with functionally useful recipes of any kind. -->
-
-<!-- Now a recipe is a lot like a computer program. A computer program's a lot like a recipe: a series of steps to be carried out to get some result that you want. So it's just as natural to do those same things with computer programs — hand a copy to your friend. Make changes in it because the job it was written to do isn't exactly what you want. It did a great job for somebody else, but your job is a different job. And after you've changed it, that's likely to be useful for other people. Maybe they have a job to do that's like the job you do. So they ask, “Hey, can I have a copy?” Of course, if you're a nice person, you're going to give a copy. That's the way to be a decent person. -->
-<!-- </blockquote> -->
 #+END_EXPORT
 
 #+OPTIONS: html-style:nil
@@ -172,7 +166,7 @@ source: https://www.allrecipes.com/recipe/161819/bacon-gravy-for-biscuits/, serv
 source: https://www.foodnetwork.com/recipes/blue-ribbon-cinnamon-rolls-recipe-3416473
 
 #+BEGIN_EXPORT html
-<img src="/img/food/cinnamon-rolls.jpg" alt="Cinnamon rolls in pie tins next to a bowl of frosting." title="Cinnamon rolls in pie tins next to a bowl of frosting." class="photo">
+<img src="/img/food/cinnamon-rolls-stove.jpg" alt="Cinnamon rolls after baking, cooling on the stove." title="Cinnamon rolls after baking, cooling on the stove." class="photo">
 #+END_EXPORT
 
 *** Dough
@@ -812,7 +806,7 @@ source: work CSA
     5. Start heating oil to 375F 15 minutes before rising finishes. Prepare cooling rack or paper towels.
     6. Add donuts to oil in batches.  Cook until golden and remove to rack.
         #+BEGIN_EXPORT html
-	<img src="/img/food/frying-donuts.jpg" alt="Dontus frying in a cast iron skillet on an induction burner." title="Dontus frying in a cast iron skillet on an induction burner." class="photo-inline donut">
+	<img src="/img/food/dutch-oven-donuts.jpg" alt="Dontus frying in a dutch oven on an induction burner." title="Dontus frying in a dutch oven on an induction burner." class="photo-inline donut">
         #+END_EXPORT
         #+BEGIN_EXPORT html
 	<img src="/img/food/frying-donuts-2.jpg" alt="Fried donuts on a cooling rack next to raised dough." title="Fried donuts on a cooling rack next to raised dough." class="photo-inline donut">
@@ -1019,6 +1013,48 @@ source: work CSA
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 #+LATEX: \newpage
+** Habanero Donut Glaze
+   :PROPERTIES:
+   :CUSTOM_ID: habanero-glaze
+   :END:
+*** Ingredients
+    - 1 tablespoon habanero jam
+    - 1 tablespoon milk
+    - 1 cup powdered sugar
+*** Directions
+    1. Whisk ingredients together until smooth
+
+ #+BEGIN_EXPORT html
+<center>
+<img src="/img/food/habanero-glaze.jpg" alt="Habanero jam next to bowl of glaze." title="Habanero jam next to bowl of glaze." class="photo-inline donut">
+<img src="/img/food/habanero-donuts.jpg" alt="Two habanero glazed donuts." title="Two habanero glazed donuts." class="photo-inline donut">
+</center>
+ #+END_EXPORT
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+** Strawberry Donut Glaze
+   :PROPERTIES:
+   :CUSTOM_ID: strawberry-glaze
+   :END:
+  source: The Doughnut Cookbook by Williams-Sonoma Test Kitchen
+
+*** Ingredients
+
+    - 1 cup fresh or frozen strawberries
+    - 2 cups powdered sugar
+
+*** Directions
+
+     1. Boil strawberries with a bit of water and crush, whisk until smooth.
+     2. Whisk together half a cup of boiled down strawberries with two cups of powdered sugar.
+
+ #+BEGIN_EXPORT html
+<center>
+<img src="/img/food/strawberry-glaze.jpg" alt="Strawberry donut glaze next to cookbook." title="Strawberry donut glaze next to cookbook." class="photo-inline-large donut">
+<img src="/img/food/strawberry-donuts.jpg" alt="A box of strawberry glazed donuts." title="Box of strawberry glazed donuts." class="photo-inline-small donut">
+</center>
+ #+END_EXPORT
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+
 ** Maple Donut Glaze
    :PROPERTIES:
    :CUSTOM_ID: maple-glaze
@@ -1032,9 +1068,8 @@ source: work CSA
 *** Ingredients
 
     - 2 cups confectioners' sugar
-    - 3 tablespoons 2% milk
-    - 2 tablespoons maple syrup
-    - 1/2 teaspoon maple flavoring
+    - 1 tablespoon milk
+    - 3 tablespoons maple syrup
 
 *** Directions
 
@@ -1050,6 +1085,35 @@ source: work CSA
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
+** Snickerdoodles
+:PROPERTIES:
+:source-url: https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/
+:servings: 36 cookies
+:prep-time: 20 minutes
+:cook-time: 10 minutes
+:ready-in: 35 minutes
+:CUSTOM_ID: snickerdoodles
+:END:
+source: https://www.allrecipes.com/recipe/240314/grandma-ruths-snickerdoodle-cookies/
+*** Ingredients
+
+  - 1 1/2 cups white sugar
+  - 1 cup softened butter
+  - 2 eggs
+  - 2 3/4 cups all-purpose flour
+  - 2 teaspoons cream of tartar
+  - 1 teaspoon baking soda
+  - 1/4 teaspoon salt
+  - 2 tablespoons white sugar
+  - 2 teaspoons ground cinnamon
+*** Directions
+
+ 1. Preheat oven to 400F. Line a baking sheet with parchment paper or lightly grease.
+ 2. Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
+ 3. Mix 2 tablespoons white sugar and cinnamon together in a bowl.
+ 4. Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
+ 5. Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
+
 * Entrées
    :PROPERTIES:
    :CUSTOM_ID: entrees
@@ -1169,39 +1233,6 @@ source: bema
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
-** Kau Yuk
-   :PROPERTIES:
-   :CUSTOM_ID: kau-yuk
-   :END:
-  source: https://www.youtube.com/watch?v=-7apby-qWqM
-
-*** Ingredients:
-
-     - 3 lbs Pork Belly
-     - 4 cubes red fermented tofu (nam yue)
-     - 2 cubes yellow tofu (tofu mui)
-     - 1 tsp salt
-     - 1 tsp. Star anise
-     - 2 tbsp Hoi Sin sauce
-     - 2 tbsp Oyster sauce
-     -  1/2 tsp Chinese five spice
-     - 2 cloves garlic, minced
-     -  1/2 cup Sake
-     - Oil for frying
-
-*** Directions:
-
-     1. Mix everything except pork in a large bowl.
-     2. Cut pork belly into 3x1 inch strips, making sure to cut with the grain.
-     3. Boil 1.5 gallons of water with half a cup of sake. Boil the pork for ~8 minutes
-     4. Run strips under cool water and dry.
-     5. Prick small holes deep into the skin with a toothpick.
-     6. Fry in 325F oil until it is golden brown, the skin should be crispy. Put in ice bath.
-     7. Cut into smaller pieces, then put into bowl with marinade. Leave for ~30-45 minutes.
-     8. Steam in bowl for 3-3.5 hours until meat is tender.
-
-#+HTML: <br><a href="#table-of-contents">Back to top</a> 
-#+LATEX: \newpage
 ** Meatloaf
    :PROPERTIES:
    :CUSTOM_ID: meatloaf
@@ -1244,7 +1275,6 @@ Portion the mixed meatloaf into foil cups distributed between two muffin tins. K
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
-
 ** Mochiko Chicken
    :PROPERTIES:
    :CUSTOM_ID: mochiko-chicken
@@ -1293,7 +1323,7 @@ Portion the mixed meatloaf into foil cups distributed between two muffin tins. K
   source: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Chicken-Recipe, servings: 5, prep-time: 20 minutes, cook-time: 30 minutes
 
 #+BEGIN_EXPORT html
-<img src="/img/food/peanut-butter-chicken.jpg" alt="Peanut butter chicken with rice and broccoli." title="Peanut butter chicken with rice and broccoli." class="photo">
+<img src="/img/food/peanut-butter-chicken.jpg" alt="Peanut butter chicken with rice and broccoli." title="Peanut butter chicken with rice and broccoli." class="photo ">
 #+END_EXPORT
 
 *** Ingredients
@@ -1321,6 +1351,54 @@ Portion the mixed meatloaf into foil cups distributed between two muffin tins. K
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
+** Pizza
+   :PROPERTIES:
+   :CUSTOM_ID: pizza
+   :END:
+source: Dough recipe from https://www.youtube.com/watch?v=FJxJhbCFsco
+
+#+BEGIN_EXPORT html
+<img src="/img/food/pizza-cooling.jpg" alt="Finished pizza cooling on a rack." title="Finished pizza cooling on a rack." class="photo ">
+#+END_EXPORT
+
+*** Dough
+    - 1/2 cup warm water
+    - 1/2 tsp sugar
+    - 1 tsp yeast
+    - 1 tsp olive oil
+    - 1/2 tsp salt
+    - 1 cup bread flour
+
+*** Instructions
+
+    1. Mix warm water with yeast and sugar, leave for a few minutes to bloom.
+    2. Add oil and salt, then mix in flour. Fold dough into ball, then move to an oiled container to ferment in the fridge for a day to a week.
+        #+BEGIN_EXPORT html
+        <img src="/img/food/pizza-dough.jpg" alt="Jars of dough after fermenting for a day." title="Jars of dough after fermenting for a day." class="photo-inline">
+        <img src="/img/food/pizza-cheese.jpg" alt="Cutting cheese to place on the pizza, with the mixed sauce and dough rising in the pan." title="Cutting cheese to place on the pizza, with the mixed sauce and dough rising in the pan." class="photo-inline">
+        #+END_EXPORT
+    3. Remove dough from container and press into an oiled skillet. Go a bit up the edges of the pan to allow it to contract a bit as it rises for ~30 minutes.
+    4. Cook dough in skillet without any toppings or sauce until the bottom is browned as much as you like, usually a few minutes.
+    5. Remove from heat and add sauce, cheese, and any other toppings. I used 1/3 cup of pasta sauce made with onions and tomatoes from the garden, mixed with a teaspoon of sugar and a tablespoon of olive oil. For the cheese, I used monterey jack, but low fat mozzarella would be less greasy.
+    6. Cook under the broiler on high for 5-10 minutes, until the cheese is melted and browned.
+    7. Carefully remove from pan and place on a cooling rack. Let it cool a few minutes before cutting into it. 
+        #+BEGIN_EXPORT html
+        <img src="/img/food/pizza-sauce.jpg" alt="Jar of sauce that I made a few months earlier with tomatoes and onions from the garden." title="Jar of sauce that I made a few months earlier with tomatoes and onions from the garden." class="photo photo-inline-small">
+        <img src="/img/food/pizza-pan.jpg" alt="Cast iron skillet after removing from the oven." title="Cast iron skillet after removing from the oven." class="photo photo-inline-large">
+        <img src="/img/food/deep-dish-cheese.jpg" alt="A deep dish pizza made with the same dough recipe. Provolone cheese is laid out on the bottom." title="A deep dish pizza made with the same dough recipe. Provolone cheese is laid out on the bottom." class="photo photo-inline">
+        <img src="/img/food/deep-dish-sauce.jpg" alt="Deep dish pizza after filling with cheese, sausage, and sauce." title="Deep dish pizza after filling with cheese, sausage, and sauce." class="photo photo-inline">
+        <!--<img src="/img/food/deep-dish-done.jpg" alt="Deep dish pizza after removing from the oven." title="Deep dish pizza after removing from the oven." class="photo photo-inline">--> 
+        <img src="/img/food/deep-dish-slice.jpg" alt="A slice of deep dish pizza." title="A slice of deep dish pizza." class="photo photo-inline">
+        <img src="/img/food/jalapeno-pizza-togo.jpg" alt="Jalapeno pizza with honey in the sauce." title="Jalapeno pizza with honey in the sauce." class="photo photo-inline">
+        #+END_EXPORT
+#+HTML: <br><a href="#table-of-contents">Back to top</a> 
+** COMMENT Deep Dish Pizza
+*** Toppings
+    - 4oz Provolone
+    - 4oz Low Moisture Mozzarella
+    - 8oz Fresh Mozzarella
+    - 8oz sausage
+    - 2tsp
 ** Sesame Chicken
    :PROPERTIES:
    :CUSTOM_ID: sesame-chicken
@@ -1367,7 +1445,6 @@ Portion the mixed meatloaf into foil cups distributed between two muffin tins. K
     10. Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
 
 
-
 *** Directions
 
     1. Cut chicken into 1 inch cubes
@@ -1472,9 +1549,15 @@ source: yungmysterymane
     8. Right before serving, slice the avocado.
     9. Arrange your poke bowl with a scoop of rice, poke and avocado. Sprinkle sesame seeds and green onions on top.
 
+#+BEGIN_EXPORT html
+<center><img src="/img/food/poke-bowls.jpg" alt="Bowl of poke being prepared with seaweed, kukui nuts, sesame oil, and salt." title="Bowl of poke being prepared with seaweed, kukui nuts, sesame oil, and salt." class="photo-inline photo-inline-large sushi">
+<img src="/img/food/poke-sauce.jpg" alt="Homemade sriracha and spicy mayo for poke." title="Homemade sriracha and spicy mayo for poke." class="photo-inline photo-inline-small sushi">
+<img src="/img/food/poke-togo.jpg" alt="Togo is staring at a bowl of poke." title="Togo is staring at a bowl of poke." class="photo-inline sideban sushi"></center>
+#+END_EXPORT
+
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
-** Steamed Dumplings
+** COMMENT Steamed Dumplings
    :PROPERTIES:
    :CUSTOM_ID: steamed-dumplings
    :END:
@@ -1588,7 +1671,6 @@ source: bema
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
 
-
 ** Chicken Enchalada Soup
    :PROPERTIES:
    :CUSTOM_ID: chicken-enchalada-soup
@@ -1829,11 +1911,11 @@ source: https://www.browneyedbaker.com/spicy-cheese-bread/
     - 1 tablespoon instant yeast
     - 1 1/2 teaspoons red pepper flakes
     - 1 1/4 teaspoons salt
-    - 1/2 cup warm water
-    - 2 eggs + 1 yolk, 1 egg for wash
-    - 4 tablespoons butter
-    - 6oz Monterey Jack cheese, cubed
-    - 6oz Provolone cheese, cubed
+    - 1/2 cup warm water or milk
+    - 2 eggs + 3 yolks, 1 egg for wash
+    - 1 stick butter for dough
+    - 8oz Monterey Jack, cubed
+    - 8oz Provolone, cubed
     - 1 teaspoon pepper flakes for topping
     - 1 tablespoon butter to brush
 
@@ -1841,21 +1923,25 @@ source: https://www.browneyedbaker.com/spicy-cheese-bread/
 
     1. Mix dry dough ingredients in bowl. Combine warm water, eggs, yolk, and butter. Add egg mixture to flour and knead for 4-8 minutes in mixer.
     2. Shape into ball and move to greased bowl. Let rise for 1.5-2 hours.
-    3. Grease 9 inch cake pan.
+    3. Grease 9 inch cake pan, or two smaller pans to split into smaller loaves. 
     4. Roll dough to 18x12" rectangle on unfloured surface. Distribute cheese evenly and roll into a log ~30 inches long.
+       #+BEGIN_EXPORT html
+       <center><img src="/img/food/dough-cheese.jpg" alt="Dough spread out with cheese before rolling." title="Dough spread out with cheese before rolling." class="photo-inline sideban"></center>
+       #+END_EXPORT
     5. Wind into coil on cake pan and tuck end underneath, let rise for 1-1.5 hours.
+       #+BEGIN_EXPORT html
+       <center><img src="/img/food/twisted-dough.jpg" alt="Dough after adding cheese and shaping, ready to rise." title="Dough after adding cheese and shaping, ready to rise." class="photo-inline ">
+       <img src="/img/food/dropped-loaf.jpg" alt="Don't drop the loaf after rising." title="Don't drop the loaf after rising." class="photo-inline "></center>
+       #+END_EXPORT
     6. Preheat oven to 350F.
     7. Brush loaf with egg wash, sprinkle on pepper flakes. Bake around 25 minutes until golden brown. Rotate loaf and tent with foil, cook for another 25 minutes until internal temperature is 190F.
     8. Move to wire rack and brush with butter. 
 
        #+BEGIN_EXPORT html
-       <center><img src="/img/food/twisted-dough.jpg" alt="Dough after adding cheese and shaping, ready to rise." title="Dough after adding cheese and shaping, ready to rise." class="photo-inline ">
-       #+END_EXPORT
-       #+BEGIN_EXPORT html
-       <img src="/img/food/dropped-loaf.jpg" alt="Don't drop the loaf after rising." title="Don't drop the loaf after rising." class="photo-inline ">
-       #+END_EXPORT
-       #+BEGIN_EXPORT html
-       <img src="/img/food/dough-cheese.jpg" alt="Dough spread out with cheese before rolling." title="Dough spread out with cheese before rolling." class="photo-inline sideban"></center>
+       <center> <img src="/img/food/cheese-bread-loaves.jpg" alt="Four cheese bread loaves ready to rise." title="Four cheese bread loaves ready to rise." class="photo-inline sideban">
+       <img src="/img/food/pepper-flakes.jpg" alt="Pepper flakes made from dried jalapenos and habaneros picked from my garden." title="Pepper flakes made from dried jalapenos and habaneros picked from my garden." class="photo-inline ">
+       <img src="/img/food/garden-flake-loaf.jpg" alt="Loaf after rising with egg wash and dried peppers from the garden." title="Loaf after rising with egg wash and dried peppers from the garden." class="photo-inline "></center>
+
        #+END_EXPORT
 
 #+HTML: <br><a href="#table-of-contents">Back to top</a> 
@@ -1877,7 +1963,7 @@ source: https://www.browneyedbaker.com/spicy-cheese-bread/
 
 *** Directions
 
-    1. In a large mizing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
+    1. In a large mixing bowl, mix yeast in 2 cups warm water. Let stand for 10 minutes.
     2. Add sugar, eggs, and oil then mix. Add flour and stir well.
     3. Cover and place in refrigerator for at least half a day. Dough will keep for around a week.
     4. Spoon dough into muffin tins and let rise at room temperature for around an hour.