Pasta with Broccoli and Shrimps based on an essen & trinken recipe - a few components are prepared independently and then put together in the end. You blanch broccoli - 1/5 for a short period of time to keep it al dente and the remaining broccoli for a bit longer so that it can be pureed. Coconut flakes, aleppo peppers and parsley are mixed as a topping. Shrimps are briefly seared and mixed with butter and parsley. To finish the dish, sliced garlic and anchovies are briefly sautéed before broccoli puree, broccoli, penne and pasta water are added and quickly cooked. Shrimp and coconut flakes mixtures are added
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Variation on Stifado with Pork - made with cubed pork shoulder, plenty of onions, garlic, celery, carrots, potatoes, diced tomatoes, tomato paste, oregano, cinnamon stick, bay leaves, thyme, red wine and beef broth.
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What’s your pizza dough recipe?
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it’s 65% hydration, 5% sugar, 2.4% salt, 5% canola oil. 0.25% instant yeast. I used a kitchen aid to mix it to the improved stage, not quite window pane but it did get like 10 minutes or so on highest speed. DDT was 81F, which was a little high but I wasn’t trippin because I only proofed it like 1 hour at room temp then I stored it in the fridge for like 3 days and it was fine. I shaped and baked on the same day which I usually try to avoid but I didn’t have fridge space earlier so 
. Baked it at 500F. Honestly it was still a bit too chewy for my preference, I don’t want a jaw workout when I’m eating a slice so I think next time instead of King Arthur bread flour (which is like a super whatever tasting commodity product anyway) to like all purpose. I much prefer Central Milling Artisan Bakers Craft Plus but Costco had KABF 10 lb bag for like 4 bucks and I was like I’m making sourdough anyway but yeah I’m not doing that again.
Also shoutout Trader Joe’s Unexpected white cheddar. It’s super good for retail cheddar at like $8/lb. Such a good deal for a fantastic cheese…It’s really a poor man’s parm, beats domestic parm like belgio outta the water. It’s not quite 24 mo raw milk stuff you get at Whole Foods but for the price I’m so here for it. I used that and some low moisture whole milk mozzarella.
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Thanks for the info!
Red Lentil & Pumpkin Dal from “Simple” by Diana Henry - made with pan-seared butternut squash, caramelized onions, red lentils, tomatoes, garlic, ginger, cumin, turmeric, chili flakes and cilantro. Served with yoghurt
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I use that unexpected cheddar in my mac & cheese sauce for an extra little something. Love it with Gruyère, Swiss, cheddar and American cheese.
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Noor’s Black Lime Tofu from “Flavor” by Ottolenghi - as most of the time with Ottolenghi a few components done in parallel and than everything brought together. Thinly sliced red onions are pickled in apple cider vinegar and superfine sugar. Cubed extra-firm tofu is mixed with cornstarch and deep-fried until crispy. The base of the dish is made from onions, garlic, cumin seeds, tomato paste, sugar, finely grinded black limes and water. The deep fried tofu, parsley and baby spinach are subsequently added. The dish is served over rice and topped with the pickled onions
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Green Fettuccine with Chorizo Verde from Anything’s Pastable by Pashman - interesting and tasty approach of instead buying chorizo verde you kind of deconstruct the flavors and components in the ground pork and sauce. The sauce is made by pureeing a mix of roasted poblanos, roasted jalapeno, roasted garlic, roasted tomatillos, scallions, cilantro, Mexican crema and chicken broth. The meat is done by mixing ground pork, some of the roasted poblanos and jalapenos, lime zest, cumin, coriander, oregano and garlic powder. After searing the meat, you cook it with the sauce, add the fettuccine and some lime juice. Served with some cotija cheese
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You’ve gotten so good at this! 
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Thanks I still break or mid launch a bunch of pies. I get too aggressive with the size but practice makes perfect!
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Malaysian Fish Curry from “The Curry Guy One Pot” by Toombs - the base is build by pureeing shallots, garlic, galangal, ginger, lemon grass, jalapeno and shrimp paste. This base gets cooked with star anise, cinnamon stick, curry powder, tamarind paste, curry and makrut leaves, sugar, water and coconut milk. You subsequently add green beans, tofu puffs, cod and tomatoes. Served over rice
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Is plum in the vinaigrette? I need this recipe. 
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i don’t remember this being very good because the plums lacked sweetness and fragrance n it might’ve just been ill conceived but i tried to sear the plums a bit and served with a dijon mustard based vinaigrette (mustard, honey, olive oil, vinegar) with the tartness dialed down a bit. cherry cheong (syrup) was added in the place of honey to add back some sweetness and flavor.
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