Ingredients:

1. All-purpose flour …………………………………… to flour the surface

2. Pie dough

3. Vanilla bean or vanilla essence

4. Whole milk ……………………………………………. 2 cups

5. Heavy cream………………………………………….. 1 cup

6. Unsalted butter……………………………………. ½ stick or 4 tablespoons

7. dark brown sugar………………………………… ¾ cup

8. egg yolks………………………………………………. 9

9. cornstarch…………………………………………… 3 tablespoons

Method of preparation:

1. Preheat the oven to 350°F. Put a rack in the middle of the oven.

2. Flour the work surface or area where you can knead and roll the pie dough.

3. Now roll the pie dough into a medium round which should be approximately 12 inches large and quarter inch thick.

4. Now take a 9 inch pie plate and arrange the dough in it. Trim off the excess and pierce some holes with a fork all over the pie dough.

5. Now keep a parchment paper on the pie plate and keep some weight on the dough. Use dried beans or pie weights.

6. Keep the pie plate in the oven until the crust is almost set or starts to set which takes about 15 minutes. Now remove the weights from the pie plate and the parchment paper.

7. Bake the pie crust again until it is dry and golden brown which takes about 10 to 15 minutes.

8. If you use vanilla bean then split the ben lengthwise, scope the seeds and reserve the seeds and the pod. If you use vanilla extract then take 2 to 3 drops.

9. Mix the vanilla seeds and pod or the extract with milk and cream in a saucepan. Bring the mixture to simmer on a medium high heat.

10. Remove from the heat and keep it aside.

11. Now, take a large saucepan and melt some butter and add brown sugar. Stir and combine both the ingredients and cook them by stirring till the mixture starts to bubble, about 5 minutes.

12. Remove the vanilla pod from milk and cream mixture.

13. Take a large bowl and whisk ¼ cup brown sugar along with egg yolks and cornstarch. Blend well for 3 minutes.

14. While whisking pour the 1/3rd of milk and cream mixture into the egg yolk mixture and combine well. Add the remaining mixture and place the pan on a medium low heat.

15. Cook by constantly stirring until the mixture coats the back of the spoon, about 10 minutes. Keep the mixture aside and let it cool.

16. Now, pour the mixture it the baked pie crust and bake the pie and egg mixture until the edges of the mixture set, but the middle portion is still jiggling, which takes about 30 minutes.

17. Remove the pie and cool it down on a rack for 2 hours. Serve cold or at room temperature.

Ingredients:

1. Panko………………………………………………………………… 1 1/2 cups
2. unsalted butter………………………………………………… 9 tablespoons
3. yellow onion……………………………………………………. 1 medium/ 1 1/2 cups
4. green beans……………………………………………………. 2 pounds-cut into 1-1/2-inch pieces
5. ground black pepper
6. cremini mushrooms………………………………………. 12 ounces, stems trimmed and cut into small pieces
7. all-purpose flour…………………………………………… 1/3 cup
8. whole milk……………………………………………………. 4 cups
9. Kosher salt…………………………………………………….. 1 1/2 teaspoons

Method of preparation:

1. Preheat the oven to 350 degree F. and keep a rack in the middle row.

2. Take a large pan and put it on medium high heat. Add the panko and toast them by stirring continuously until they become golden in color, about 10 minutes. Transfer the toasted panko to a bowl and keep aside.

3. Clean the frying pan and add 3 tablespoons of unsalted butter to it. Melt the butter over medium high heat and once it starts foaming add onions and cook.

4. Stir occasionally until the onions get softened and starting to brown, about 15 minutes.

5. Meanwhile, take a large pot and add water and salt to it. Bring the water to boil over high heat.

6. Now, add the green beans into water and cook until they are crisp and tender, which takes about three minutes.
Note: do not cook them fully.

7. Drain the water and rinse the green beans with ice cold water to stop the cooking process. Keep the beans aside and let them cool.

8. Now the onions from heat and keep aside about ¼ cups of onions from the pan.

9. Now add the toasted panko to the onions in the pan and add salt and pepper as per your taste. Stir them and combine the mixture.

10. Return the pan with panko and onion mixture to a small bowl and keep them aside.

11. Clean the frying pan with paper towels and add 6 tablespoons of unsalted butter. Melt the butter over high heat until it starts foaming. Now toss in the mushrooms and cook them until they are brown in color and started to release liquid into the pan. Cook until the water from mushrooms is evaporated for about 5 to 7 minutes.

12. Reduce the heat to medium and add the 1/4th cup of onions, we kept aside, to the pan.

13. Sprinkle the flour and season with salt and pepper so that it coats all the vegetables.

14. Cook by stirring frequently until the floor loses its raw taste for 1 minute.

15. Add milk to the pan slowly and add salt and bring the pan to simmer. Continue the cooking in simmer by stirring often until the mixture gets thickened for 1 to 2 minutes or more.

16. Transfer the mushroom mixture from the pan to the large pot and now add the green beans and stir to combine the ingredients.

17. Taste and add salt and pepper if needed. Now transfer the mixture to a baking dish which is 13 by 9 inch thick and bake for 10 minutes.

18. Remove the casserole and sprinkle with the panko and onion mixture on the top. Keep the pan again in the oven and cook until the casserole starts bubbling near the edges for about 10 to 15 minutes or more.

19. Place the pan aside and cool it for 10 minutes before serving.

Baking is fun and it requires some labor and love from the person who is cooking it. For this particular recipe, you don’t have to put in labor but you need to wait an overnight for the dough to rise. So you need patience before you can get a taste of this lovely brown and moist bread.

INGREDIENTS

To make sponge/starter with yeast:

1. warm water……………………………………………………. 1/3 cup
2. Active dry yeast……………………………………………….. 2 1/4 teaspoons
3. All-purpose flour…………………………………………….. 1/2 cup

To make the first dough:

1. Warm water………………………………………………………..  3 tablespoons
2. Active dry yeast………………………………………………….. 2 1/4 teaspoons
3. Large eggs…………………………………………………………….. 2
4. all-purpose flour………………………………………………… 1 1/4 cups
5. granulated sugar………………………………………………. 1/4 cup
6. unsalted butter…………………………………………………. 8 tablespoons

To make the second dough:

1. Large eggs…………………………………………………………….. 2
2. egg yolks………………………………………………………………. 3
3. Granulated sugar………………………………………………….. 3/4 cup
4. Honey………………………………………………………………….. 2 tablespoons
5. vanilla extract……………………………………………………… 1 1/2 teaspoons
6. Salt…………………………………………………………………….. 1 teaspoon
7. Unsalted butter……………………………………………….. 2 sticks
8. all-purpose flour……………………………………………….  3 cups
9. Vegetable oil…………………………………………………….. For coating the bowl

Additional:

1. golden raisins……………………………………………………… 1 2/3 cups
2. Water
3. finely chopped candied orange zest …………………… 1 cup
4. lemon zest
5. orange zest
6. All-purpose flour……………………………………………….. 3/4 cup + 3 tablespoons
7. unsalted butter…………………………………………………. 1 tablespoon

Method of preparation:

To make the sponge:

1. Add water to a medium sized bowl and sprinkle yeast on top. Set aside for 10 minutes. Stir in the flour and cover with a plastic wrap tightly.

2. Keep it aside until it doubles for 30 minutes.

To make the first dough:

1. Add water to a bowl of stand mixer and sprinkle some yeast on top. Leave the mixture for 10 minutes or until it starts bubbling.
2. Now, add the sponge, flour, sugar and eggs to the bowl and mix on low speed settings until the mixture gets together for 2 minutes.
3. Now increase the speed to medium and add butter, 1 piece a time. Let the butter incorporate and mix the dough until it becomes a sticky ball for 4 minutes or more.
4. Stop the mixer and remove the mixture to a bowl and cover it tightly with a plastic wrap.
5. Let the dough sit for 1 hour or until it doubles up in size.

To make the second dough:

1. In a bowl of stand mixer, add eggs, sugar, honey, salt, yolks and vanilla.
2. Mix on low speed until everything is combined for a minute.
3. Now increase the speed to medium high and add butter. Mix for 2 to 4 minutes until the mixture is smooth.
4. Now, decrease the speed and add flour. Mix for 2 minutes. Stop the mixer and remove the mixture from the sides of the bowl and paddle. Now attach the dough hook and then start mixing on medium speed for 10 minutes.
5. Now coat a large bowl with oil and add the dough to it. Cover it with a plastic wrap and refrigerate for 12 to 24 hours.

Finishing:

Panettone baking1. Remove the dough from fridge and place it on work surface sprinkled with flour. Use a sharp knife and divide the dough into 2 parts and make a ball.
2. Cover with plastic wrap and let it sit for 2 hours.
3. Coat the molds with butter and place a baking sheet in it and set aside.
4. Add raisins in a bowl and cover with water. leave them for 30 minutes.
5. Now drain the raisins and pat them dry and leave them aside to dry.
6. Add the candied zest, lemon zest, orange zest and flour to the raisins and set aside.
7. Now take the dough and shape it into an oval of size 13 by 12 inch. Use as much flour as needed on the work surface.
8. Add the fruit mixture and gently press them into the dough.
9. Now roll the dough into a log shape and start incorporating the fruit mixture into it.
10. Roll the dough into a log and place them seam side down.

11. Place it in the molds and make a x with a knife on the top.
12. Cover the mold with plastic wrap and let the dough to rise for 2 hours.
13. Preheat the oven to 400 degree F.
14. Keep a piece of butter in the center of X cut and bake for 10 minutes. reduce the temperature to 375 degrees and bake for 10 minutes.
15. Again reduce the temperature to 350 degrees and bake until the crust is golden brown for 30 to 40 minutes.
16. Now, take the panettone out and place it in a towel circle. Do not cool them immediately.
17. After sometime, cool them for 1 and half hour or so.
18. Remove from molds, cut it and serve it

INGREDEINTS:

1. dried soba or udon noodles………………………………………..8 ounces

2. vegetable oil……………………………………………………………….2 tablespoons

3. tofu…………………………………………………………………………….8 ounces

4. Kosher salt

5. ground black pepper

6. chopped & peeled fresh ginger…………………………………2 tablespoons

7. sesame oil………………………………………………………………….2 1/2 teaspoons

8. garlic cloves………………………………………………………………2

9. red pepper flakes……………………………………………………..1/4 teaspoon

10. soy sauce…………………………………………………………………1/4 cup

11. sugar………………………………………………………………………..2 tablespoons

12. scallions…………………………………………………………………..2

13. lemon juice……………………………………………………………..2 tablespoons

14. red bell pepper………………………………………………………….1

15. cucumber…………………………………………………………………..1/2

METHOD OF PREPARATION:

1. Bring water in a large pot to boil by adding sugar and two drops of oil.

2. Add the soba noodles or udon noodles and stir.

3. Cook according to your package directions.

4. Drain the noodles and immediately rinse under the cold water to stop cooking process and set aside, covered.

5. Take a medium sized frying pan and add oil, heat it on a medium heat flame until it shimmers.

6. Add the tofu and sear without moving it much until it turns golden brown.

7. Flip the tofu and sear on the other side as well for 3 to 4 minutes.

8. Remove the tofu using a spoon and place them on a large paper towel.

9. Add salt and pepper as per your taste.

10. Now, reduce the heat to low and to the same oil, add chopped ginger, sesame oil, red pepper flakes and garlic.

11. Cook by stirring occasionally until they are fragrant for about 30 seconds.

12. Remove the pan from the stove and add soy sauce.

13. Add sugar and stir to combine until the sugar is completely dissolved.

14. Take this ginger mixture into a bowl.

15. Put the pan on the stove again and add scallions, toss them for a minute and remove from heat.

16. Add lemon juice and stir to combine the ingredients.

17. Add the tofu, bell peppers, cucumber and combine them.

18. Taste and season with enough salt and pepper. Add sesame oil as needed.

19. Mix the ginger mixture with the scallions and combine.

20. Stir in the noodles and serve hot.

Ingredients:

1. orange juice…………………………………………….1/3 cup

2. olive oil……………………………………………………3 tablespoons

3. red wine vinegar………………………………………5 teaspoons

4. garlic cloves……………………………………………..2

5. kosher salt………………………………………………..2 teaspoons

6. orange zest………………………………………………1 1/2 teaspoons

7. red pepper flakes…………………………………….1/2 teaspoon

8. bell peppers……………………………………………3

9. eggplants…………………………………………………2

10. goat cheese…………………………………………….4 ounces

11. loaf ciabatta…………………………………………….1

12. baby spinach…………………………………………3 cups

Method of Preparation:

1. Take a large non-reactive bowl and add orange juice,3 tablespoons olive oil, garlic, salt, red wine vinegar, orange zest, and red pepper flakes. Whisk to combine.

2. Add the bell peppers and eggplant slices to the mixture and toss to coat the pieces.

3. Let them sit at room temperature for 5 minutes.

4. Meanwhile, heat the grill and place the settings to medium. Place a grill pan on the high heat and rub the pan with a towel dipped in olive oil

5. Remove the eggplant from the marinade and place it on the heated grill pan.

6. Cook until soft and lightly charred on one side for about 5 minutes.

7. Flip and cook the other side for another 5 minutes.

8. Remove and set aside.

9. Now, do the same with the bell peppers by grilling them on both sides, 5 minutes on each side until they turn soft and lightly charred.

10. Remove the bell peppers to the plate and set aside.

11. Take the bread and place the crumbled goat cheese as the first layer. Now, take the baby spinach and spread over the cheese layer.

12. Drizzle the marinade over the spinach and then place the grilled veggies as the third layer.

13. Cook the sandwich b folding it in an aluminum foil and keep it on the pan on medium high heat.

14. Place a brick covered in baking sheet or foil on the sandwich to press it down.

15. Cook for about 10 minutes on each side.

16. Unwrap and slice to serve.

Ingredients For the cupcakes:

1. Paper cupcake liners……………………………………………..24

2. cake flour……………………………………………………………….2 cups

3. baking powder………………………………………………………2 teaspoons

4. fine salt………………………………………………………………..1/2 teaspoon

5. granulated sugar………………………………………………….1 1/2 cups

6. unsalted butter…………………………………………………….12 tablespoons

7. large eggs……………………………………………………………..4

8. lemon zest…………………………………………………………….1 tablespoon

9. vanilla extract………………………………………………………1 teaspoon

10. whole milk……………………………………………………………1/2 cup

Ingredients For the frosting:

1. cream cheese……………………………………………………..2 packages

2. unsalted butter…………………………………………………….8 tablespoons

3. powdered sugar……………………………………………………1 1/2 cups

4. vanilla extract………………………………………………………1 1/2 teaspoons

5. grated lemon zest……………………………………………….1 teaspoon

6. lemon juice…………………………………………………………1 teaspoon

7. ginger snap cookie crumbs…………………………………2 tablespoons

INSTRUCTIONS:

For the cupcakes:

1. Preheat the oven to 350 degree F. and then place a rack in the middle.

2. Take two muffin pans and place paper lines in it.

3. Whisk together flour, salt and baking powder in a medium bowl and set the mixture aside

4. Now take 1 ¼ cups of sugar and butter in a bowl attached to stand mixer and mix well at medium speed until the mixture becomes light and fluffy for about 7 minutes.

5. Stop the mixing and scrape the sides and paddle. Now return the bowl to the mixer stand and set the speed to low. Add 1/3rd of the floor to the mixture in the bowl and let it incorporate with the butter mixture.

6. Now add half of the milk and mix until all the ingredients started to incorporate. Continue the process of adding both flour and milk just like the above step. Mix well until all ingredients are well incorporated and are smooth.

7. Transfer the mixture to a bowl and set aside

8. Attach another bowl to the stand mixer and add egg whites to the bowl. Mix the egg whites at high speed settings until you see medium sized peaks forming for about a minute.

9. Add the remaining sugar and continue the whisking for 45 seconds to 1 minute. Stop the mixer and take quarter of egg whites and fold into the reserved batter until evenly incorporated. Now gently fold the remaining egg white into the batter and mix until no white remain.

10. Divide the batter into the muffin wells and place the pans in the oven. Bake them until they are lightly browned for about 18 minutes and insert a toothpick in the muffin, it should come clean.

11. Set the pans on the rack and let them cool for 10 minutes. Remove the cupcakes from the molds and prepare the frosting.

For the frosting:

1. Take the cream cheese and butter in a bowl of the stand mixer and beat the mixture on medium high settings until the mixture is light and fluffy for about 3 minutes.

2. Stop the mixer and scrape the contents well from the paddle and sides. Now attach the mixer back and add powdered sugar, vanilla, lemon juice and zest. Turn the low settings on and mix until all the ingredients are well incorporated for 30 seconds.

3. Stop the mixer and scrape the mixture and start mixing again on a high speed until the mixture is fluffy and creamy for 3 minutes.

4. Frost the cooled cupcakes and sprinkle some crumbs on top. Serve and refrigerate the remaining in a plastic wrap.

Ingredients:

1. Garlic heads…………………………………………………….. 3

2. olive oil……………………………………………………………3 tablespoons

3. leeks………………………………………………………………. 2

4. bay leaves……………………………………………………….2

5. rosemary leaves…………………………………………….1 tablespoon

6. Kosher salt

7. ground black pepper

8. russet potato………………………………………………….1

9. smoked paprika……………………………………………..1/2 teaspoon

10. vegetable broth……………………………………………..4 cups

11. kale………………………………………………………………4 cups

12. water……………………………………………………………1 cup

13. poached eggs…………………………………………………4

Instructions:

1. Preheat the oven to 375 degree F.

2. Peel the outer skins of the garlic heads and cut off the head to expose the cloves. Place these garlic heads, cut side up in a foil and add a tablespoon of oil to the garlic heads. Wrap the foil tightly and place the packet in a baking sheet and bake until the garlic cloves will turn golden brown and tender for about 60 to 75 minutes.

3. Remove the garlic from the oven and open the packet. Keep aside and let them cool until you can handle them.

4. Squeeze the garlic from the garlic heads and place the garlic paste in a small bowl. Keep aside.

5. Take a large saucepan and add two tablespoons of oil to it. put the pan on a medium heat and heat until the oil shimmers.

6. Now add the leaks, rosemary, bay leaves, salt and pepper and cook by stirring frequently until they turn soft and fragrant for about 4 minutes.

7. Now add the peeled potato, smoked paprika and roasted garlic, season with salt and pepper and stir to combine.

8. Cook for about 10 minutes by stirring occasionally until you see a bit of crust forming on the base of the pan.

9. Add the vegetable broth and scrape the crusty bits from the bottom of the pan with a spoon. Reduce the heat to low and cover with a lid. Let the mixture simmer until the potatoes are tender for about 15 minutes.

10. Discard the leaves and remove the pan from heat.

11. Take a blender and puree the soup until it is smooth.

12. Now place the soup in a clean saucepan and return it to simmer on a low heat. Add the kale and water. Stir to combine the ingredients.

13. Cover with a lid and cook until the kale is tender for about 10 to 12 minutes.

14. Taste and add paprika, salt and pepper as needed.

15. Ladle the soup into medium bowls and serve with a poached egg on the top.