Recipes

Ingredients

• 1. • 1 cup all-purpose flour

     • 2 eggs

     • 1/2 cup milk

     • 1/2 cup water

     • 1/4 teaspoon salt

     • 2 tablespoons butter, melted

     • Stuffings for the crepe (possible variations include ham & cheese, nutella, etc.)

Directions

1. In a large mixing bowl, whisk together the flour and the eggs.

2. Gradually add in the milk and water, stirring to combine.

3. Add the salt and butter; beat until smooth.

4. Heat a lightly oiled (preferred oil) frying pan over medium high heat.

5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.

6. Tilt the pan with a circular motion so that the batter coats the surface evenly.

7. Cook the crepe for about 2-3 minutes, until the bottom is light brown.

8. Add stuffings into the crepe

9. Loosen with a spatula, turn and cook the other side. Serve hot.

Ingredients

• 1. • 4 cups milk

     • 2 cups water

     • 4 eggs

     • 3 scallions chopped

     • Salt and pepper

     • Bread with butter to serve

Directions

1. Place the milk and water in a medium pot and bring to a boil.

2. Add the onion, salt and pepper and cook for 3 minutes.

3. Reduce the heat to medium and add the eggs.

4. Let the eggs cook for 3 minutes and add the cilantro.

5. Serve with bread.

Ingredients

• 1. • 7 tbsp. pork lard or vegetable shortening

     • 1 ¹⁄₂ tbsp. kosher salt

     • 6 cups all-purpose flour

     • 12 oz. boneless beef short rib meat, cut into 1/2-inch cubes

     • 2 medium white onions chopped

     • 2 cloves garlic chopped

     • 1 tbsp. dried oregano

     • 1 tsp. ground cumin

     • ¹⁄₂ tsp. merkén

     • ¹⁄₄ tsp. ground black pepper

     • ¹⁄₂ cup minced green olives

     • 4 hard-boiled eggs

     • 1 egg white, lightly beaten

Directions

For the dough:

1. In the bowl, combine the 3 tablespoons lard with 1 ¹⁄₂ tablespoons salt and 2 cups boiling water, stirring until it melts.

2. Add the flour and mix on medium-low speed until the dough comes together.

3. Increase the speed to medium and knead until the dough is smooth and elastic for about 8 minutes.

4. Scrape the dough onto a work surface and cut into quarters.

5. Shape each quarter into a ball and wrap in plastic wrap.

6. Refrigerate the dough balls for at least 1 hour.

For the filling:

7. In a large saucepan, melt the remaining 4 tablespoons lard over high heat.

8. Add the beef and cook, stirring, until browned, about 6 minutes.

9. With a spoon, transfer the beef to a plate.

10. Add the onions and garlic to the pan and cook until soft, about 5 minutes.

11. Stir in the remaining 2 teaspoons salt, the oregano, cumin, paprika, and pepper and cook for 1 minute.

12. Return the beef to the pan with 3 cups of water and bring to a boil.

13. Reduce the heat to maintain a slow, steady simmer and cook, stirring occasionally for about 1 hour.

14. Remove the pan from the heat and let the filling cool.

15. Heat the oven to 425°. Place 1 dough ball on a floured work surface and, using a rolling pin, flatten until ¹⁄₈-inch thick.

16. Using a 5-inch round cutter, cut out 6 circles of dough and transfer to a parchment paper-lined baking sheet.

17. Working with one circle at a time, place 1 ¹⁄₂ tablespoons filling in the middle, and top with 1 teaspoon olives and 1 egg slice.

18. Moisten the edge of the circle with water and fold in half to form a turnover, crimping the dough to seal.

19. Return the empanada to the baking sheet and repeat with the remaining dough, filling, olives, and eggs.

20. Using a pastry brush, lightly brush each empanada with the egg white and then bake, one sheet at a time and rotating the baking sheet halfway through, until golden brown and hot, about 25 minutes.

Ingredients

• 1. • Chickpeas

     • Fresh herbs

     • Garlic

     • Onion

     • Flour

     • Oil

     • Baking powder

     • Seasonings

     • Lemon juice

Directions

1. Purée your ingredients.

2. Pulse until the mixture reaches a fine-grain texture

3. Chill.

4. Transfer the mixture to a bowl, cover and refrigerate for a few hours until chilled.

5. Form into patties. Use a medium spoon to scoop out 2 tablespoons of the mixture, and then use your hands to shape it into a ball.

6. Lay the ball on a parchment-covered sheet, then gently flatten it slightly with your hand so that it is about 1/2-inch thick.

7. Repeat with the remaining dough mixture.

8. Pan-fry the falafel. Heat the oil over medium-heat. Then carefully add 4 falafel to the oil and cook for about 2-3 minutes per side until crispy.

9. Transfer the falafels to a plate lined with paper-towels to soak up any extra oil.

Ingredients

• 1. • 2 center-cut, boneless pork chops Salt

     • Pepper

     • 2 beaten eggs

     • Flour (for dusting)

     • 1 cup panko

     • Oil

     • 1 thinly sliced onion

     • 1 1/4 cup dashi soup stock

     • 1/3 cup soy sauce

     • 2 tablespoon mirin

     • 1 tablespoon sugar

     • 4 cups Japanese steamed rice

Directions

1. Season the pounded pork chops with salt and pepper.

2. Lightly dust flour

3. In one shallow bowl, beat 1 egg.

4. Add a thin, even layer of oil to the pan over medium heat.

5. Dip the pork into the egg to coat.

6. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

7. Carefully lay the pork chops in the hot oil and cook for 5 to 6 minutes on one side, until golden brown.

8. Flip and cook the other side for another 5 to 6 minutes.
   Drain on a plate lined with a paper towel.

9. Slice your tonkatsu into pieces.

10. Put the dashi soup stock in a pan and cook on medium heat.

11. Add soy sauce, mirin, and sugar to the soup and bring to a boil. Stop the heat.

12. To cook 1 serving of katsudon, put one-quarter of the soup in a small skillet and add one-quarter of onion slices in the soup and simmer for a few minutes on medium heat.

13. Add 1 serving of tonkatsu pieces to the pan and simmer on low heat for a few minutes.

14. Beat an egg in a bowl. Bring the soup to a boil over medium heat, then pour the egg over tonkatsu and onion.

15. Turn the heat down to low and put on a lid.

16. Serve 1 serving of steamed rice in a large rice bowl, then place the simmered tonkatsu on top of the rice. Repeat the process.

Ingredients

For the dough:

• 1. • 2 cups (241 g) King Arthur Unbleached All-Purpose Flour

     • 1/2 teaspoon salt

     • 1 large egg

     • 1/2 cup (113 g) sour cream

     • 1/4 cup (4 tablespoons, 57 g) butter, room temperature

For the filling:

• 1. • 1 cup (227 g) warm mashed potatoes

• 1 cup (113 g) sharp cheddar cheese, shredded

• 1/4 cup (4 tablespoons, 57 g) butter

• 2 large (156 g) shallots, diced; or one medium (156 g) onion, sliced

Directions

To make the dough:

1. Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

To make the filling:

5. Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi:

6. Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

7. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

8. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending of if they are fresh or frozen.

9. Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.