diff --git a/.nojekyll b/.nojekyll new file mode 100644 index 0000000..e69de29 diff --git a/Recipes/Appetizers/Dips_Baba_ganoush.html b/Recipes/Appetizers/Dips_Baba_ganoush.html new file mode 100644 index 0000000..a8c2225 --- /dev/null +++ b/Recipes/Appetizers/Dips_Baba_ganoush.html @@ -0,0 +1,239 @@ + + + + + + + + Baba Ganoush — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+ Downloads: + + Epub +
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+

Baba Ganoush#

+

Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch.

+
+

Makes 2 portions

+
+
+

Ingredients

+
    +

  • 2 eggplants

    • +

  • 1tsp tahini

    • +

  • 1/2 lemon for its juice

    • +

  • 25g yoghurt

    • +

  • fresh garlic

    • +

  • salt

    • +

  • sumac

    • +

  • pomegranate

    • +

  • olive oil

    • +
+
+
+

For the eggplants:

+

Roast eggplants in the oven. This is a little messy, so put them on something to gather the liquids which will come out.

+

The goal is to cook them in the oven as if they were cooking on coals, my favorite way. So use high temperatures, I use 200°C, and roast them for 45min without any protection from the oven’s heating elements. The skin needs to turn black and carbonize in some places. Don’t worry! the inside won’t burn. This is how you get the typical smokiness in the baba ganoush.

+

Remember, a couple holes will prevent eggplant explosions. Up to you whether you like the excitement.

+

Let them cool slightly, and then tear them open a little bit. Leave them to drip for 10 min or so in a strainer.

+

Baba ganoush:

+

For making the dip, I prefer to use a spoon to scrape the cooked flesh out of the skin. This should be a fairly easy process.

+

Once you have all the flesh, chop it up finely with a knife. I prefer this to the blender version, but do explore! In my experience, this method helps to keep the correct amount of liquid: once you are done chopping, just pick the eggplant up and transfer it to a bowl, leaving most of the liquid on the cutting board.

+

In the bowl add lemon juice, garlic paste (just squished garlic, I use 1/5 of a clove), salt, yogurt, and tahini (make your own Tahini). Add the ingredients a little bit at a time, so you can adjust to your liking.

+

Spread it so as to create a pool for the olive oil. I like to make a little island in the middle just because. Add sumac and pomegranate seeds on top.

+

This is especially delicious over toasted bread.

+
+

Section author: Davide

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Appetizers/Dips_Hummus.html b/Recipes/Appetizers/Dips_Hummus.html new file mode 100644 index 0000000..d140ef0 --- /dev/null +++ b/Recipes/Appetizers/Dips_Hummus.html @@ -0,0 +1,245 @@ + + + + + + + + Hummus — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+ Downloads: + + Epub +
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+ Appetizers + Hummus +
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+ + +
+

Hummus#

+

Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch.

+
+

Makes 2 portions

+
+
+

Ingredients

+
    +

  • 250g cooked chickpeas

    • +

  • 1tsp tahini

    • +

  • 1/2 lemon for its juice

    • +

  • fresh garlic

    • +

  • salt

    • +

  • pepper

    • +

  • sumac

    • +

  • olive oil

    • +
+
+
+

For the chickpeas:

+

Cooking your own chickpeas really makes a difference. If you have the time, presoak them over night, or put them directly in the pressure cooker for 10min with water and lots of salt, aim for mediterranean seawater.

+

The actual cooking comes after. Drain them, rinse them, and put them in a pressure cooker, or if you have time in a pot (for me terracotta pots work really well with legumes). Remember to add some whole garlic cloves and laurel leaves (I use one of each). In a pressure cooker they will take 45 min, in a pot they will take 1h30min. Add salt only when they are done, and leave them be for a little while. You should be able to squish them between your fingers. Keep the cooking water!

+

If you have canned chickpeas, and not a lot of time, this is where you start.

+

Hummus:

+

To make the hummus, blend the chickpeas while adding some of the lemon juice. Be careful: while delicious and refreshing, it can be overpowering. Add it slowly and taste often. +If you are having trouble blending the chickpeas, add some of the aquafaba (the water from the cooked chickpeas), but be careful. You can easily make the hummus too soft.

+

Once it is blended to a smooth or more chunky cream, to your liking, add salt, garlic paste (just squished garlic, I use 1/5 of a clove), and tahini (or just roasted sesame powder if dehydrating). Make your own Tahini.

+

Distribute artistically in a bowl, so that a pool of olive oil can be formed on top, and add as much olive oil as you feel is enough.

+

Sprinkle with delicious sumac, and enjoy spread over some toasted bread.

+
+
+

Note

+

This recipe works great for a backpacking meal: it does not require cooking, and can be very calorie efficient with the addition of oil.

+

You can dehydrate the hummus if no oil has been added. The oil goes slightly rancid during the dehydration and storage process, and is best added later. You can add everything else, including the tahini, lemon, garlic, sumac, etc.

+

Spread the hummus thinly over some parchment paper or something fancier if you own a dehydrator, and dehydrate at 50°C until crumbly (it takes 2-3h for me).

+

Once dry, crumble to a powder by blending or even just crushing the dehydrated hummus.

+

To rehydrate, just add a little bit of room temperature water. Start with a 2:1 hummus to water volume ratio, and adjust later. It should rehydrate in 5 minutes.

+
+

Section author: Davide

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Appetizers/Tahini.html b/Recipes/Appetizers/Tahini.html new file mode 100644 index 0000000..2ece020 --- /dev/null +++ b/Recipes/Appetizers/Tahini.html @@ -0,0 +1,225 @@ + + + + + + + + Tahini — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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Tahini#

+
+

Makes 2 portions

+
+
+

Ingredients

+
    +

  • 50g sesame

    • +

  • olive oil

    • +
+
+
+

As always, good things take time to make. Making your own tahini, in my experience, will improve some recipes significantly.

+

To make it, just roast husk free sesame seeds (this is what I normally find in stores) in a pot or pan: over high heat, continuously and energetically toss or mix the seeds. They need to uniformly roast, otherwise you will get both raw and burnt sesame. Do not let them smoke too much. Once the roasted sesame smell is filling the kitchen, put them in a blender and blend them. Do not leave them in the pan! even a few seconds will fuck up the sesame at the bottom, even after they are off the heat.

+

An all-metal pan or pot is best: the temperatures can get so high that coatings will burn.

+

Once the sesame is blended to a deliciously smelling powder, move it to a container and add oil for preserving. I use olive oil because I am italian and this is what I like. It will shrink in volume so much you can fit a lot of it in a tiny container. This will keep for months.

+

If you need to dehydrate whatever you are using the tahini with, do not add the oil. Just use the powder.

+
+

Section author: Davide

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Appetizers/index.html b/Recipes/Appetizers/index.html new file mode 100644 index 0000000..ca3ad32 --- /dev/null +++ b/Recipes/Appetizers/index.html @@ -0,0 +1,213 @@ + + + + + + + + Appetizers — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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Appetizers#

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Bread_CiaBaguette.html b/Recipes/Breads/Bread_CiaBaguette.html new file mode 100644 index 0000000..317e21b --- /dev/null +++ b/Recipes/Breads/Bread_CiaBaguette.html @@ -0,0 +1,254 @@ + + + + + + + + Ciabaguette — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Breads + Ciabaguette +
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+

Ciabaguette#

+
+

Makes 6 loaves

+
+
+

Ingredients

+
    +

  • 765 g bread flour (100%)

    • +

  • 16 g salt (2%)

    • +

  • 5 g instant yeast (0.7%)

    • +

  • 610 g cool water (79.6%)

    • +
+
+
+

Mix all ingredients for 3-5 minutes. Wait 10 minutes. Fold the dough. +Wait 10 minutes. Fold again. +Since I can only fit 3 loaves on my baking stone, I like to separate the dough in half before the last fold. +Wait 10 minutes. Fold again. +(If you decided to up the hydration, wait 10 more minutes and fold again).

+

Let the dough rest in the fridge overnight (about 12 hours).

+

Let the dough get to room temperature again and rise until roughly doubled (again, since I can only +bake 3 loaves at a time, I’ll take the second half of the dough out of the fridge roughly 30 minutes after the first).

+

Turn the oven on to 525 F, and let the pizza stone preheat (if you don’t have a pizza stone, you can use a sheet pan). +Make sure to have a metal pan (that you don’t care too much about…) in the oven as well, you’ll use that to throw +water in to create steam. +Once the oven is ready, divide the first half of the dough into three loaves: I just flop it on a generously floured bench, +make it approximately rectangular, and divide in 3 with a bench scraper. Score as your heart desires, and put them in the oven. +I use a baking sheet lined with parchment paper, and just slide the parchment paper onto the pizza stone in the oven.

+

Immediately pour 1/2-1 caup of water in the preheated metal pan that should already be in the oven, +and at 30 seconds intervals mist the oven with water three times (I use a tiny spray bottle). +Lower the temperature to 475 F. Cook for 20-24 minutes until the bread is golden brown or it reaches 205 F in the middle. +Crank the oven to 525 F again, let everything warm up and thermalize and repeat with the second half of the dough.

+
+

References

+

This is pretty much lifted from the Pain à l’Ancienne recipe from The Bread Baker’s Apprentice, pp 199-202.

+
+

Note

+

This works pretty well with hydrations up to 84%, and is pretty delicious with an 80/20 mix of bread and whole wheat flour. +The misting is probably overkill.

+
+

Section author: Carlo

+
+ +
+
+
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+ +
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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Bread_Ciabatta.html b/Recipes/Breads/Bread_Ciabatta.html new file mode 100644 index 0000000..e4feefc --- /dev/null +++ b/Recipes/Breads/Bread_Ciabatta.html @@ -0,0 +1,243 @@ + + + + + + + + Ciabatta — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+ Breads + Ciabatta +
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+

Ciabatta#

+
+

Ingredients

+
    +

  • 500 g AP flour

    • +

  • 375 g water

    • +

  • 10 g salt

    • +

  • 5 g yeast

    • +
+
+
+

For the biga: mix 400 g of flour, 272 g water and 1 g yeast. +Mix and let rest for 14-16 hours (until plump, gassy and sour).

+

Mix the rest of the ingredients (100 g flour and 103 g water, 10 g salt, 5 g yeast), mix to incorporate. +Add the biga, mix, fold few times and let rise until slightly more than doubled (about 2 hours). +Flop the dough on a floured surface. +Let proof covered with a cloth for 1-2 hours. +With a bench scraper, cut elongated rectangles, invert them in flour and place +them on a baking tray.

+

Preheat the oven preheated to 230C, and place a container of water inside it. +Place the tray in the oven, cook for 20 minutes or so. Take the water container out +at about half way. Turn off the oven, leave the ciabatta inside with the door cracked open.

+
+ciabatta picture + +
+

Note

+

Used bread flour, seemed good! Also, water was 382 g.

+
+

Section author: Carlo

+
+ +
+
+
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+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Bread_EnglishMuffins.html b/Recipes/Breads/Bread_EnglishMuffins.html new file mode 100644 index 0000000..dc1bccb --- /dev/null +++ b/Recipes/Breads/Bread_EnglishMuffins.html @@ -0,0 +1,242 @@ + + + + + + + + English Muffins — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+

English Muffins#

+
+

Ingredients

+
    +

  • 540 g bread flour

    • +

  • 400 g lukewarm milk

    • +

  • 43 g butter

    • +

  • 1 egg

    • +

  • 6 g instant yeast

    • +

  • 25 g sugar

    • +

  • 9 g salt

    • +
+
+
+

Mix everything with stand mixer at medium-high speed for 5 minutes (until it forms a ball). +Make a ball, cover dough, let rise for 1-2 hours. +Coat cast iron pan with oil, sprinkle with cornmeal or similar. +Deflate the dough, divide in 16 parts, shape into balls and place them on the pan. +Let rise for 20 minutes. +Cook until ready. If burning, move into a 350 F oven.

+
+

References

+

King Arthur’s flour blog

+
+

Note

+

Halved the recipe, but not the egg… Dough was extremely wet. +The proofing made the dough ball bigger than expected.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Bread_HokkaidoMilkRolls.html b/Recipes/Breads/Bread_HokkaidoMilkRolls.html new file mode 100644 index 0000000..8251273 --- /dev/null +++ b/Recipes/Breads/Bread_HokkaidoMilkRolls.html @@ -0,0 +1,251 @@ + + + + + + + + Hokkaido Milk Rolls — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+ Breads + Hokkaido Milk Rolls +
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+

Hokkaido Milk Rolls#

+
+

Ingredients

+

For the tangzhong:

+
    +

  • 43 g bread flour

    • +

  • 86 g milk

    • +
+

For the rolls:

+
    +

  • 300 g bread flour

    • +

  • 113 g milk

    • +

  • 40 g butter

    • +

  • 1 egg

    • +

  • 5 g instant yeast

    • +

  • 30 g sugar

    • +

  • 6 g salt

    • +
+
+
+

Combine milk and flour in a skillet and cook on medium heat until it forms a gelatinous paste +(about 5 minutes).

+

Mix everything (including the paste from the previous step) with stand mixer at medium-high speed for 5 minutes (until it forms a ball). +Make a ball, cover dough, let rise for 1-2 hours. +Deflate the dough, divide in 4 parts, shape into flat rectangles and roll them up. +Place the rolls in a loaf pan. +Let rise for 40 minutes - 1 hour. Egg wash. +Cook in a 350F oven until ready (25 minutes). Add a container with water in the oven for the first 5-10 minutes.

+
+

References

+

King Arthur’s flour blog

+
+

Note

+

in the stand mixer, before adding the butter, the dough seemed too dry. +Add water but overshot it. Added more flour… +I think the recipe can take a bit more liquid (maybe 5-10 g?)

+
+

Section author: Carlo

+
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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Bread_WholeWheatSourdough.html b/Recipes/Breads/Bread_WholeWheatSourdough.html new file mode 100644 index 0000000..4cb3adc --- /dev/null +++ b/Recipes/Breads/Bread_WholeWheatSourdough.html @@ -0,0 +1,255 @@ + + + + + + + + Whole Wheat Sourdough — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+ Downloads: + + Epub +
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+ Breads + Whole Wheat Sourdough +
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+

Whole Wheat Sourdough#

+
+

Ingredients

+
    +

  • 500 g AP flour

    • +

  • 200 g whole wheat flour

    • +

  • 200 g bread flour

    • +

  • 100 g rye flour

    • +

  • 200 g active starter (has been fed at least twice)

    • +

  • 780 g water

    • +

  • 20 g salt

    • +
+
+
+

Mix the flours with 700 g water at ~100 F and roughly mix. +Autolyse for 20-30 minutes. Mix the starter and the remaining water. Add +to the dough. Add salt. Mix using the pincher method and fold a +few times.

+

Let raise for 3-6 hours (or overnight in the fridge), folding three-four times in the first hour.

+

Divide and let rest on a lightly floured surface for 10-15 minutes. Stretch and fold the four corners of the dough onto itself +(I usually do east-west-north-south). Cover with an inverted bowl. +After 15 minutes fold again if looking excessively floppy, if not, +invert and by dragging the dough seam side down around on the board make into a taut ball (do not squish it though, you still want the bubbles). +Put in bannetton (or lined bowl) seam side up. +Cover and proof for 1-2 hours or in the fridge for 12-24 hours (finger dent test usually works well here).

+

Meanwhile heat the dutch oven in the oven to 500F. Invert the dough on parchment paper, seam side down. +Score the top (I like a slightly curved score across the top, about 2cm deep, at about a 45 degree angle. +Be generous here, the scoring allows the dough to expand). Using the parchment, transfer dough to dutch oven. +Bake covered for 25 minutes. Reduce temperature to 450F. +Bake for 25-30 minutes more until it looks baked to your taste. +Put on cooling rack and wait until room temperature, 1-2 hours.

+
+
+

Note

+

I tried changing the hydration between 68 and 78 % (not including starter), and to my surprise there +was no difference in crumb structure!

+
+

References

+

https://www.youtube.com/watch?v=HlJEjW-QSnQ +FSWY +Tartine

+

Section author: Carlo

+
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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/LemonRicottaPancake.html b/Recipes/Breads/LemonRicottaPancake.html new file mode 100644 index 0000000..898335d --- /dev/null +++ b/Recipes/Breads/LemonRicottaPancake.html @@ -0,0 +1,253 @@ + + + + + + + + Lemon Ricotta Pancakes — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+ Breads + Lemon Ricotta Pancakes +
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+

Lemon Ricotta Pancakes#

+
+

Makes breakfast for Tori and Carlo

+
+
+

Ingredients

+
    +

  • 102 grams all-purpose flour

    • +

  • 1 1/2 tsp. baking powder

    • +

  • pinch salt

    • +

  • 50 grams granulated sugar

    • +

  • zest of 1 lemon

    • +

  • 1 1/2 tsp. vanilla

    • +

  • 3 eggs

    • +

  • 170 grams ricotta

    • +

  • 60 grams milk

    • +

  • generous squeeze of juice (maybe juice from ~1/4 lemon)

    • +

  • 28 grams melted butter

    • +
+
+
+

In a small bowl, mix the flour, baking powder, and salt. +Begin heating a skillet (cast-iron works well) over medium or medium-low heat. +In a large bowl, add the sugar and lemon zest. Gently rub the zest into the sugar with your fingers. +Add the vanilla to the sugar/zest and mix. +Add the eggs and whisk well (until foamy). +Melt the butter. I always do it on the skillet so that effectively butters it before the first batch, but feel free to melt the butter separately too. +Add the ricotta, milk, lemon juice, and butter to the egg/sugar mixture. Whisk well. +Add the flour and gently whisk. +Cook the pancakes.

+
+

References

+

Recipe from New York Times (https://cooking.nytimes.com/recipes/1022931-lemon-ricotta-pancakes).

+
+

Note

+

I usually wait until I’ve made a recipe several times to add it to this recipe book, but these were so good the first time I made them that both Carlo and I agreed they should be in here. +So I haven’t experimented too much with this recipe yet. The main thing I did was add regular milk and lemon juice instead of buttermilk (which is the variation I wrote here). I’m sure buttermilk would work too, but we didn’t have any, and I liked the idea of adding some lemon juice. +I still want to see if I can replace the ricotta with something I more commonly have at home, so I will update this recipe as I experiment if I find variations I like better.

+
+

Section author: Tori

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Pastry_Croissants.html b/Recipes/Breads/Pastry_Croissants.html new file mode 100644 index 0000000..4c52189 --- /dev/null +++ b/Recipes/Breads/Pastry_Croissants.html @@ -0,0 +1,216 @@ + + + + + + + + Croissants — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+ Downloads: + + Epub +
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+ Breads + Croissants +
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Croissants#

+

A good reference

+

Joshua Weissman’s video recipe

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Pastry_PuffPastry.html b/Recipes/Breads/Pastry_PuffPastry.html new file mode 100644 index 0000000..50ec841 --- /dev/null +++ b/Recipes/Breads/Pastry_PuffPastry.html @@ -0,0 +1,215 @@ + + + + + + + + Puff Pastry — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+ Breads + Puff Pastry +
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Puff Pastry#

+

Jamie’s suggestion:

+
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+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/Pastry_RoughPuff.html b/Recipes/Breads/Pastry_RoughPuff.html new file mode 100644 index 0000000..ea680eb --- /dev/null +++ b/Recipes/Breads/Pastry_RoughPuff.html @@ -0,0 +1,257 @@ + + + + + + + + Rough Puff Pastry — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+ Breads + Rough Puff Pastry +
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+

Rough Puff Pastry#

+
+

Makes 2 pie crusts or a top and a bottom.

+
+
+

Ingredients

+
    +

  • 150 g water, cold from the fridge, plus some extra in a different container

    • +

  • 300 g butter, cut in 1.5cm cubes, just about defrosted

    • +

  • 450 g AP flour, also fridge temperature

    • +

  • 5 g salt

    • +
+
+
+

Tools

+
    +

  • large bowl

    • +

  • bench scraper

    • +

  • rolling pin

    • +

  • plastic wrap

    • +
+
+
+

In a large bowl, mix the flour and salt thoroughly. Add the cubes of butter and coat them with the flour. +Squeeze the butter cubes between your fingers to flatten them down. If they are too solid, +wait a little bit and try again…

+

Drizzle the 150 g of water over the mixture and gently incorporate with your fingers, do not knead. +Once incorporated, invert the bowl onto the working surface. It should be very shaggy and dry, with lots of dry flour hanging around. +Gather the “dough” into a rough square and start rolling. The goal is to flatten the butter even more into very thin sheets. +Use the bench scraper to fold the “dough” onto itself (it is still expected for it to not fully hold together here) +and continue rolling. Repeat this a couple of times. If the dough is extra dry (more than 15% of the flour is still dry) add some extra water. +Once the dough is mostly together, divide in two. Cut a ~1m long piece of plastic wrap. +Place half of the dough in the plastic wrap and wrap it tightly. Roll the resulting packet so that the dough +fits snugly in the plastic wrap. +Repeat with the other half.

+

At this point you can either freeze the dough to be used in the next three months (wrap it in some aluminum foil outside the plastic wrap), +or rest in the fridge or freezer until pretty solid but still pliable (usually 20 mins in the freezer). +Take it out, and plop it on a floured surface. I usually divide it in 4 pieces and stack them on top of each other. +Flatten the dough by bashing it with a rolling pin. Once it is about 2 cm thick, start rolling it out to your desired thickness.

+

In an average pie, this will take about 40-50 minutes in a 350F oven.

+
+

References

+

This is from the Tartine book.

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/SourdoughWaffles.html b/Recipes/Breads/SourdoughWaffles.html new file mode 100644 index 0000000..29b3ee3 --- /dev/null +++ b/Recipes/Breads/SourdoughWaffles.html @@ -0,0 +1,245 @@ + + + + + + + + Sourdough Waffles — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Breads + Sourdough Waffles +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Sourdough Waffles#

+
+

Ingredients

+

For the overnight sponge:

+
    +

  • 227 g discarded starter

    • +

  • 241 g AP flour

    • +

  • 454 g buttermilk (or regular milk)

    • +

  • 20 g sugar

    • +
+

For the rest of the batter:

+
    +

  • Overnight sponge (see above)

    • +

  • 2 eggs

    • +

  • 50 g vegetable oil

    • +

  • 1 tsp baking soda

    • +
+
+
+

The night before you want to make waffles, combine the discarded starter, flour, buttermilk (or regular milk - see note below), and sugar in a large bowl. Cover and leave out overnight. +The next morning, add the eggs, vegetable oil, and baking soda to the batter and mix well. +Make waffles!

+
+

References

+

Source

+
+

Note

+

This is our favorite waffle recipe! They’re best when made into Belgian (thicker) waffles. +I rarely keep the exact ratio of discarded starter to the rest of the ingredints the same (since it depends on exactly how much discard there is). The recipe seems pretty robust to any somewhat similar ratio to that listed above. +Although the recipe calls for buttermilk, I also rarely have buttermilk at home, so I usually just use normal skim milk. If I have an open lemon or lime, I add a little bit of lemon/lime juice to it as a substitute as well. These are delicious when topped with whipped cream and maple syrup (and berries or bananas for Tori).

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Breads/index.html b/Recipes/Breads/index.html new file mode 100644 index 0000000..e69bdad --- /dev/null +++ b/Recipes/Breads/index.html @@ -0,0 +1,227 @@ + + + + + + + + Breads — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Breads +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Breads#

+
+ +
+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/ApplePie.html b/Recipes/Desserts/ApplePie.html new file mode 100644 index 0000000..08ad75e --- /dev/null +++ b/Recipes/Desserts/ApplePie.html @@ -0,0 +1,281 @@ + + + + + + + + Apple Pie — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
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+ Desserts + Apple Pie +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Apple Pie#

+
+

Ingredients

+

For the pie crust:

+
    +

  • 2 cups flour

    • +

  • 1/2 tsp. salt

    • +

  • 12 tbsp. butter

    • +

  • 6-8 tbsp. cold water

    • +
+

For the filling:

+
    +

  • 6 peeled, cored, and sliced apples

    • +

  • 3/4 cup white sugar

    • +

  • 2 tbsp. flour

    • +

  • 1 tsp. ground cinnamon

    • +

  • (optional: 1/8 tsp. nutmeg)

    • +
+
+
+

Combine flour and salt and cut butter in to mixture. +Mix with hands until there are no large pieces of butter left. +Add cold water a couple tablespoons at a time until the dough is just sticky enough to work with (knead it as little as possible). +Divide dough into two not-quite-equal pieces. +On a floured surface, roll out both parts individually until they are about 1/8 inch thick. +Place the larger one in the bottom of a pie tine and poke small holes in it with a fork.

+

In a separate bowl, mix sugar, flour, and cinnamon. +Pour this over the sliced apples. +Fill the pie crust with the apple mixture. +Cover the apples with the rest of the pie crust dough (either as a single sheet with slits cut into it or as a lattice). +Place in a preheated oven and bake at 425 degrees Fahrenheit for 10 minutes. Turn temperature down to 275-300 degrees Fahrenheit and bake another 40-50 minutes or until crust is golden brown and apples are tender. +Let cool and serve.

+
+
+

Note

+

I rarely add nutmeg, but you could. This still isn’t my favorite pie crust recipe, but it works. I really like the way lattice pie crusts look, but it requires slightly more pie crust than just a layer on top.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/BasqueCheesecake.html b/Recipes/Desserts/BasqueCheesecake.html new file mode 100644 index 0000000..5110049 --- /dev/null +++ b/Recipes/Desserts/BasqueCheesecake.html @@ -0,0 +1,246 @@ + + + + + + + + Basque Burnt Cheesecake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+ +
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+ +
+
+ + + + +
+
+
+
+ + +
+

Basque Burnt Cheesecake#

+

References

+

Bon Appetit recipe

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/BoysenberryCrunch.html b/Recipes/Desserts/BoysenberryCrunch.html new file mode 100644 index 0000000..16747b0 --- /dev/null +++ b/Recipes/Desserts/BoysenberryCrunch.html @@ -0,0 +1,279 @@ + + + + + + + + Boysenberry Crunch — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Boysenberry Crunch +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Boysenberry Crunch#

+
+

Ingredients

+

For the crust:

+
    +

  • 2 cups flour

    • +

  • 1 cup rolled oats

    • +

  • 1 cup brown sugar

    • +

  • 1 cup butter (cool, but not completely frozen)

    • +
+

For the filling:

+
    +

  • 7-8 cups boysenberries

    • +

  • 1 cup sugar

    • +

  • 7 Tbsp. cornstarch (more if using frozen berries)

    • +

  • 1/2 cup water

    • +
+
+
+

Preheat oven to 400 degrees Fahrenheit. +In a mixing bowl, combine flour, oats, and brown sugar. +Cut butter into mixture until it resembles fine crumbs (this is easiest to do with your hands). +Press about half of this into the bottom of a 13 x 9 inch baking pan (and save the other half for the top). +In a small saucepan, combine the sugar and cornstarch. +Add the water and cook over medium heat stirring constantly until thickened and clear (wait for a couple of minutes after it boils). +Remove from heat and add about 2/3 of the berries, mixing as little as possible until completely mixed. +Pour this mixture on top of the flour mixture in the pan. +Top with the rest of the berries. +Add the rest of the flour mixture and spread evenly over the top. +Bake in preheated over for 10 minutes then turn the temperature to 325 degrees Fahrenheit and bake for 40 minutes longer. It should be golden on top with berry juice bubbling up around the edges.

+
+
+

Note

+

This is a family recipe of Tori’s from one of the cookbooks (I’ll try to remember which one and add it here). This works with brozen boysenberries, but it’s better with fresh ones. It also works with blackberries.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/BoysenberryLemonLoaf.html b/Recipes/Desserts/BoysenberryLemonLoaf.html new file mode 100644 index 0000000..28bd165 --- /dev/null +++ b/Recipes/Desserts/BoysenberryLemonLoaf.html @@ -0,0 +1,282 @@ + + + + + + + + Boysenberry Lemon Almond Loaf Cake (or cupcakes) — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Boysenberry Lemon Almond Loaf Cake (or cupcakes) +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Boysenberry Lemon Almond Loaf Cake (or cupcakes)#

+
+

Makes 1 loaf cake or 12 cupcakes

+
+
+

Ingredients

+
    +

  • 185 g butter

    • +

  • 1 cup sugar

    • +

  • zest of 1-2 lemons

    • +

  • 1/4 cup lemon juice

    • +

  • 1 tsp. vanilla

    • +

  • 2 eggs

    • +

  • 1 1/2 cups all purpose flour

    • +

  • 1/2 cup almond flour

    • +

  • 1 tsp. baking powder

    • +

  • pinch of salt

    • +

  • around 30 boysenberries (fresh or frozen - not thawed)

    • +

  • 1 Tbsp. caster sugar

    • +
+
+
+

Preheat oven to 355 F. +Grease a 23 x 12 cm loaf pan or put liners in cupcake pan. +Add the butter, sugar, lemon zest, and lemon juice to a saucepan and heat until the butter is melted and the sugar has dissolved (it should not boil). Let cool. +Add the eggs and vanilla. Mix well. +Gently mix in the flour, almond flour, baking powder, and salt. +Put about half the batter in the cake pan or cupcake tins. If in a loaf pan, dot with half the berries. If making cupcakes, put one berry in each cupcake. Pour the remaining batter on top, fully covering the berries. Add another layer of berrries on top (or one per each cupcake) and sprinkle the extra caster sugar on top of the visible berries. +Bake for 50-60 minutes for a loaf cake, less for cupcakes. +Cool in the container.

+
+

References

+

Recipe from https://www.thebrickkitchen.com/2015/05/boysenberry-lemon-and-almond-loaf/.

+
+

Note

+

When I cooked this in a loaf pan, I had trouble telling when it was fully cooked (it seemed both overdone and underdone at the same time). It was easy to tell with the cupcakes though. +The recipe called for ground almonds, but I used almond flour since it easy to obtain and it worked fine.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/Cantucci.html b/Recipes/Desserts/Cantucci.html new file mode 100644 index 0000000..d982521 --- /dev/null +++ b/Recipes/Desserts/Cantucci.html @@ -0,0 +1,271 @@ + + + + + + + + Cantucci — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Cantucci +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Cantucci#

+
+

Ingredients

+
    +

  • 2 eggs

    • +

  • 170 g sugar

    • +

  • 280 g AP flour

    • +

  • 1/2 tsp baking soda/powder

    • +

  • 40 g softened butter

    • +

  • 70 g almonds

    • +

  • 1 orange

    • +

  • 1 tbsp honey

    • +

  • 1 yolk for eggwash

    • +
+
+
+

Mix eggs and sugar (do not cream them). Mix flour and baking soda. +Mix the two. Add butter, almonds, orange peel and honey. Work the dough quickly and make a ball. +Divide into two, roll into two cylinders (3-4 cm diameter, they will puff up considerably). Apply eggwash. +Cook at 190 C/374 F for 20 minutes. Rest for a few minutes. Slice 1 cm thick slices, cook for 5-7 more minutes into +200 C/392 F oven.

+
+
+

Note

+

Maybe more orange and almonds, and less sugar?

+
+

Source 1

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/ChocolateChipCookies.html b/Recipes/Desserts/ChocolateChipCookies.html new file mode 100644 index 0000000..374cc9d --- /dev/null +++ b/Recipes/Desserts/ChocolateChipCookies.html @@ -0,0 +1,270 @@ + + + + + + + + Chocolate Chip Cookies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Chocolate Chip Cookies +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Chocolate Chip Cookies#

+
+

Ingredients

+
    +

  • 1 cup butter

    • +

  • just under 1 cup brown sugar

    • +

  • 1/3-1/2 cup white sugar

    • +

  • 2 eggs

    • +

  • 1 tsp. vanilla

    • +

  • around 2 cups flour

    • +

  • 1 tsp. baking soda

    • +

  • semi-sweet chocolate chips

    • +
+
+
+

Preheat oven to 350 degrees Fahrenheit. +Mix the butter with both kinds of sugar. +Add eggs and vanilla. +Mix flour and baking soda together and add them to the other mixture. +Add however many chocolate chips you want. +Bake for 8-12 minutes.

+
+
+

Note

+

Tori has been making this since she was little. The dough tastes amazing, and it works well to shape it into balls and leave it in the freezer to snack on later. This recipe theoretically makes a little over two dozen medium sized cookies, but that depends on how much sampling occurs.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/ChocolateDippedAlmondCookies.html b/Recipes/Desserts/ChocolateDippedAlmondCookies.html new file mode 100644 index 0000000..341b699 --- /dev/null +++ b/Recipes/Desserts/ChocolateDippedAlmondCookies.html @@ -0,0 +1,288 @@ + + + + + + + + Chocolate-dipped almond cookies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Chocolate-dipped almond cookies +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Chocolate-dipped almond cookies#

+
+

Makes 6 dozen cookies

+
+
+

Ingredients

+

For the cookies:

+
    +

  • 1 cup butter

    • +

  • 2/3 cup sugar

    • +

  • 1 egg yolk

    • +

  • 1 tsp. vanilla

    • +

  • 2 cups sifted AP flour

    • +

  • 1 1/3 cups finely chopped blanched almonds

    • +
+

For the decoration:

+
    +

  • 6 oz. semisweet chocolate

    • +

  • 3 Tbsp. unsalted butter

    • +

  • 1 Tbsp. hot water

    • +

  • chopped almonds

    • +
+
+
+

Cream butter and sugar. +Add the egg yolk and vanilla and mix. +Add the flour and finely chopped almonds and mix. +Shape the dough into rolls about 1 inch in diameter. +Wrap rolls in wax paper and refridgerate until firm (~ 2 hours). +Preheat the oven to 350 Fahrenheit. +Cut the dough into 1/4-inch thick slices and place 1-2 inches apart on a baking sheet lined with parchment paper. +Bake for 8-10 minutes, until slightly brown. +Cool. +Melt the cholate and butter. Add the water and stir until smooth. +Dip half of each cookie into the chocolate and sprinkle with chopped almonts.

+
+Chocolate dipped almond cookies picture + +

References

+

This recipe comes from Lou and Chris. It was originally from Martha Stewart’s Christmas - 1989.

+
+

Note

+

These stay good for a while and are pretty sturdy, so they’re a good option if you want to mail someone cookies.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/ChocolateMousse.html b/Recipes/Desserts/ChocolateMousse.html new file mode 100644 index 0000000..ec969d1 --- /dev/null +++ b/Recipes/Desserts/ChocolateMousse.html @@ -0,0 +1,266 @@ + + + + + + + + Chocolate Mousse — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Chocolate Mousse +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Chocolate Mousse#

+
+

Ingredients

+
    +

  • 1 pound semisweet chocolate, broken into smaller pieces

    • +

  • 1 1/2 cups whipping cream

    • +

  • 6 egg whites

    • +
+
+
+

In the top of a double boiler over barely simmering water, melt the chocolate, stirring intermittently until just melted. +While the chocolate is melting, place the egg whites in a clean dry bowl and whip them with an electric mixer until they hold soft peaks. +When the chocolate is melted, stir in 1/2 cup of the whipping cream. +Fold in the whipped egg whites, being careful to retain as much of their volume as possible. +Whip the remaining 1 cup of cream until it is quite firm, and fold it carefully into the chocolate mixture. +Pour into pretty glasses and chill for several hours. +You may optionally top with extra whipped cream, mint leaves, raspberries, or other garnishes before serving.

+
+
+

Note

+

This is a family recipe of Tori’s.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/CinnamonRolls.html b/Recipes/Desserts/CinnamonRolls.html new file mode 100644 index 0000000..42303f7 --- /dev/null +++ b/Recipes/Desserts/CinnamonRolls.html @@ -0,0 +1,289 @@ + + + + + + + + Cinnamon Rolls — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+ Desserts + Cinnamon Rolls +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Cinnamon Rolls#

+
+

Ingredients

+

For the rolls:

+
    +

  • 1 cup warm milk (105-110 degrees F)

    • +

  • 1/4 ounce active dry yeast (1 packet)

    • +

  • 1/2 cup white sugar

    • +

  • 1/3 cup butter, melted

    • +

  • 1 tsp. salt

    • +

  • 2 eggs

    • +

  • 4 cups flour

    • +
+

For the filling:

+
    +

  • around 1/3 cup softened butter

    • +

  • 1/2 cup brown sugar

    • +

  • 2 1/2 tbsp. ground cinnamon

    • +
+

For the icing:

+
    +

  • 2 tsp. softened butter

    • +

  • 6 oz. cream cheese

    • +

  • 1 1/4 cups powdered sugar

    • +

  • 1/2 tsp. vanilla extract

    • +
+
+
+

Preheat oven to 400 degrees Fahrenheit. +For the rolls, dissolve the yeast in the warm milk in a large bowl. Let sit for a few minutes. +Add the sugar, butter, salt, eggs, and flour and mix well. +Knead the dough into a large ball, put into a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. +Roll out the dough on a lightly floured surface until it is around 21 x 16 x 1/4 inches. +For the filling, combine the brown sugar and cinnamon in a bowl. +Spread the softened butter and then the cinnamon mixture evenly over the dough. +Roll the dough (either way, depending on how big you want the cinnamon rolls to be) and cut it into about 1 3/4 inch slices. +Place these on a greased baking sheet so they have room to expand but they will still run into each other and cause the edges to be gooey. +Bake in a preheated oven for about 10 minutes or until they are light brown on top. +While the rolls bake, combine the icing ingredients and beat well with an electric mixer until fluffy. +When the rolls come out of the oven, coat each generously with icing.

+
+
+

Note

+

This is a family recipe of Tori’s.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/CinnamonSwirlBread.html b/Recipes/Desserts/CinnamonSwirlBread.html new file mode 100644 index 0000000..7a86d9f --- /dev/null +++ b/Recipes/Desserts/CinnamonSwirlBread.html @@ -0,0 +1,285 @@ + + + + + + + + Cinnamon Swirl Bread — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Cinnamon Swirl Bread +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Cinnamon Swirl Bread#

+
+

Ingredients

+

For the bread:

+
    +

  • 1 cup warm water (110 degrees F, feels warm but not hot)

    • +

  • 1 packet (1/4 ounce) active dry yeast

    • +

  • 1/3 cup white sugar

    • +

  • 1 tsp. salt

    • +

  • 2 tbsp. vegetable or canola oil

    • +

  • 3 cups flour

    • +
+

For the filling:

+
    +

  • 3 tbsp. butter, softened but not melted

    • +

  • about 1/3 cup sugar

    • +

  • 1-2 tsp. cinnamon

    • +

  • optional: about 1/3 cup raisins

    • +
+
+
+

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, dissolve the sugar in the warm water, and then stir in yeast. +Allow to proof until yeast resembles a creamy foam, about 10 minutes. +Mix salt and oil into the yeast. +Mix in flour one cup at a time. +Knead dough on a lightly floured surface until smooth, about 8 to 10 minutes. +Place in a well-oiled bowl, turn dough to coat, and cover with a damp cloth. +Allow to rise until doubled in bulk, about 1 hour. +Punch the dough down, and knead for a minute or two. +Roll the dough out into a rectangle, approximately 9 x 15 inches. +Spread the softened butter all over the surface, then sprinkle the cinnamon-sugar all over the buttered surface, and then the raisins. +Roll up from short end (so the finished roll is 9 inches long), and place into a well-oiled 9 x 5 inch loaf pan. +Allow to rise for around 30-40 minutes. +Bake for 30 minutes.

+
+

References

+

This recipe comes from Sonia. She gave it to Tori as thanks for driving her to a trailhead one time while at Williams.

+
+

Note

+

I’ve always made it without raisins, and it’s a great snack food (or good as french toast).

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/Crostoli.html b/Recipes/Desserts/Crostoli.html new file mode 100644 index 0000000..fc86a70 --- /dev/null +++ b/Recipes/Desserts/Crostoli.html @@ -0,0 +1,269 @@ + + + + + + + + Crostoli — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
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+ Desserts + Crostoli +
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+ +
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+ + + + +
+
+
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+ + +
+

Crostoli#

+
+

Ingredients

+
    +

  • 2 eggs

    • +

  • 40 g sugar

    • +

  • 300 g AP flour

    • +

  • 30 g melted butter

    • +

  • 60 g milk

    • +

  • zest of 1 orange

    • +

  • 2 tbsp grappa

    • +

  • 1 pinch of salt

    • +
+
+
+

Mix all ingredients and knead for a couple of minutes. +Form a ball, wrap it in plastic wrap and let rest in the fridge for at least 30 minutes. +Roll the dough as thin as possible (about 1 mm). Cut in strips of about 4 cm x 15 cm. +Fry in 350 F oil until golden. +Dust with powdered sugar and serve. Do not choke on the powdered sugar.

+
+picture of Crostoli + +

References

+

tavolartegusto

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/GrapefruitCookies.html b/Recipes/Desserts/GrapefruitCookies.html new file mode 100644 index 0000000..decc99a --- /dev/null +++ b/Recipes/Desserts/GrapefruitCookies.html @@ -0,0 +1,276 @@ + + + + + + + + Grapefruit Cookies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+ Desserts + Grapefruit Cookies +
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+ + + + +
+
+
+
+ + +
+

Grapefruit Cookies#

+
+

Makes around 24 cookies (fewer if lots of dough is sampled)

+
+
+

Ingredients

+
    +

  • 1 cup sugar (plus a little extra for dipping)

    • +

  • 1/2 cup butter

    • +

  • 1 egg

    • +

  • 1 tsp vanilla

    • +

  • 2 Tbsp grapefruit juice

    • +

  • zest of 1 grapefruit

    • +

  • 2 cups flour

    • +

  • 2 tsp baking powder

    • +

  • 1/2 tsp cinnamon

    • +
+
+
+

Preheat oven to 350 F. +Cream the butter and sugar. +Mix in the egg, vanilla, grapefruit juice and grapefruit zest. +Add the flour, baking powder, and cinnamon and mix. +Create small balls of the dough and roll gently in extra sugar before placing on baking sheet. +Bake for around 12 minutes.

+
+

References

+

link

+
+

Note

+

Carlo prefers these when they are flattened out a little before baking. We tried with and without the extra sugar on the outside, but they do seem better with it.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/HalloweenCookies.html b/Recipes/Desserts/HalloweenCookies.html new file mode 100644 index 0000000..672afb6 --- /dev/null +++ b/Recipes/Desserts/HalloweenCookies.html @@ -0,0 +1,354 @@ + + + + + + + + Halloween Cookies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Desserts + Halloween Cookies +
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+ + + + +
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+

Halloween Cookies#

+
+

Ingredients

+

For double chocolate cookies (~18 cookies):

+
    +

  • 1 stick unsalted butter at room temperature

    • +

  • 3/4 cup granulated sugar

    • +

  • 1/4 cup brown sugar

    • +

  • 1 egg

    • +

  • 1 1/4 tsp. vanilla

    • +

  • 1 cups all-purpose flour

    • +

  • 3/8 cup unsweetened cocoa powder

    • +

  • 3/4 tsp. baking soda

    • +

  • 3/4 tsp. baking powder

    • +

  • pinch salt

    • +

  • 1 cup chocolate chips

    • +
+

For pumpkin cookies (~18 cookies):

+
    +

  • 168 g softened butter

    • +

  • 180 g brown sugar

    • +

  • 2 egg yolks at room temperature

    • +

  • 2 tsp. vanilla

    • +

  • 122 g canned pumpkin puree (the brand Libby’s seems to work well)

    • +

  • 219 g all-purpose flour

    • +

  • 1 Tbsp. pumpkin pie spice (or some mix of cinnamon, ginger, nutmeg, allspice, and cloves)

    • +

  • 1/2 tsp. baking powder

    • +

  • 1/2 tsp. baking soda

    • +

  • pinch salt

    • +

  • 25 g granulated sugar

    • +

  • 1/4 tsp. pumpkin pie spice (mix of cinnamon, ginger, nutmeg, allspice, and cloves)

    • +
+

For eyes:

+
    +

  • 2 egg whites

    • +

  • 2 cups powdered sugar

    • +

  • Water if needed

    • +

  • Black food coloring

    • +
+

For spider decorations:

+
    +

  • Eyes (see above to make yourself or you can find at a grocery store)

    • +

  • Choclate disks/feves (or other type of chocolate) (1 per spider)

    • +

  • Additional chocolate for melting

    • +
+

For ghost decorations:

+
    +

  • Marshmallows (homemade or store-bought)

    • +

  • Around 100 grams white chocolate + some cocoa butter (OR some other simple pourable icing)

    • +

  • Melted dark chocolate OR black frosting (e.g., extra from the eyes)

    • +
+
+
+

For double chocolate cookies: +Preheat oven to 350 F. +Cream butter and both sugars in a mixer. +Add egg and vanilla and mix. +In a separate bowl, mix flour, cocoa, baking soda, baking powder, and salt. +Gradually add dry ingredients to wet ingredients. +Add chocolate chips. +Refrigerate dough for 15-20 minutes. +Form balls of cookie dough (~1.5-2 Tbsp. each) and place on cookie tray with parchment paper or a silcon baking mat. +Bake for 8-10 minutes. +Let cookies set on baking tray for 2 minutes before moving off tray to cooling rack.

+

For pumpkin cookies: +Preheat oven to 350 F. +Line two baking trays with parchment paper or silicon baking mats. +Dry out the pumpkin by spreading it on a plate and lightly pressing with a paper towel to absorb the liquid. A new paper towel should be applied to the pumpkin at least 4 more times. +Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. +In a separate bowl, cream the butter and sugar on high for 1-2 minutes. +Add the egg yolks and vanilla and mix on medium for 1-2 minutes. +Add the pumpkin and mix on medium-low until combined. +Add the dry ingredients and mix on low until just combined. +Make dough balls and roll them in a mix of the extra sugar and pie spice. Place on cookie tray. +Bake for 12-14 minutes. +Cool on baking sheet for 5 minutes then transfer to a cooling rack.

+

For eyes: +Beat egg whites in a large bowl at high speed until foamy. +Gradually add sugar and continue beating on high until thick. +Can add water if too thick or more sugar if too thin. +Put in a piping back and make dots of white icing on a parchment-paper lined cookie tray. (The little point in the middle after piping should settle into the eye if it’s the right consistency.) Experiment until you get the right size and consistency. +Add black food coloring to the remaining icing and put in a piping bag. Once the surface of the white icing has dried, pipe a smaller black dot in the center of the white dots. +Let sit out for around 24 hours to fully dry/harden. The eyes should come off parchment paper easily when they are dry.

+

Assembly for spider cookies: +Bake cookies (pumpkin or any other light-ish cookie, see options in notes below). +If the chocolate pieces you’re using for the bodies has oxidized and you want it to melt a little to look better, put a chocolate disk/feve in the center of each cookie as soon as it is removed from the oven. That will let it melt just a tiny bit so it attaches firmly to the cookie and looks smooth. If you are using some kind of chocolate/candy that already looks good, you could instead add it once the cookie has cooled using a little melted chocoalte to attach it. +Once the cookie is fully cool, melt other chocolate and pipe legs on to the spiders. +Add eyes using a little bit of melted chocolate as an adhesive.

+

Assembly for ghost cookies: +Bake cookies (see above for double chocolate cookie recipe, but any other type of dark cookie would work too) and let cool at least 15 minutes. +Melt white chocolate and mix in cocoa butter so it’s a consistency that will spread/pour easily. +Dip the bottom of a marshmallow in the white chocolate and use to stick to cookie. +Pour white chocolate mixture over mashmallow and use knife/spatula to help ensure even spreading and that it extends beyond the marshmallow the way you want. +Once the white chocolate has dried, pipe eyes onto the ghosts using melted dark chocolate or some kind of black frosting.

+

Assembly for eye cookies: +Bake cookies (the double chocolate ones work well, but you could probably put the eyes on any other type of cookie too) and let cool. +Attach the eyes to the cookies (with a tiny bit of melted chocolate, the frosting from the eyes, etc.) in whatever pattern you like. It looks cool if you have eyes of difference sizes.

+
+Cookies decorated with spiders, ghosts, and eyes. + +Cookies decorated with spiders and eyes. + +Cookies decorated with spiders and ghosts. + +

References

+

Chocolate cookies recipe from https://www.iheartnaptime.net/triple-chocolate-chip-cookies/. I may have used a recipe from this site instead some other year: https://www.theflavorbender.com/halloween-monster-cookies/. That one was also inspiration for the eye coookies. Pumpkin cookie recipe from https://inbloombakery.com/chewy-pumpkin-cookies/. Eye recipe with lots of additional useful tips from https://www.yourhomebasedmom.com/candy-eyes/. One inspiration for the ghost cookies at https://www.nourbakesdesserts.com/allrecipes/double-chocolate-ghost-cookies.

+
+

Note

+

I have made these several different years and there are many possible variations. I just listed a few here. I think I made molasses or ginger cookies one year and apple cider cookies another year (trying to be fall themed) instead of the pumpkin cookies. Be creative and have fun!

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/IceCreamCone.html b/Recipes/Desserts/IceCreamCone.html new file mode 100644 index 0000000..f08ea55 --- /dev/null +++ b/Recipes/Desserts/IceCreamCone.html @@ -0,0 +1,325 @@ + + + + + + + + Ice Cream Cone — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+ Downloads: + + Epub +
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+

Ice Cream Cone#

+

I tried two recipes as my first attempt at making ice cream cones. See notes below. These need to be iterated on.

+
+

Recipe 1#

+
+

Ingredients

+
    +

  • 1/2 cup sugar

    • +

  • 1 egg

    • +

  • 2 tbsp melted and cooled butter

    • +

  • 1 tsp vanilla

    • +

  • 1/4 cup milk

    • +

  • 1/2 cup all-purpose flour

    • +
+
+
+

Preheat over to 300 deg F. +Beat the egg and sugar in a bowl until it is thickened and pale yellow. +Add the butter, vanilla, and milk. +Add in the flour.

+

Put parchment paper or a silicon mat on a cookie sheet. +Put 1.5 tbsp batter onto the cookie sheet and spread out until it covers a 6 inch circle. +Repeat until cookie sheet is full. +Bake for around 10-15 minutes until lightly browned. +Remove the cookies one at a time and immediately roll into a cone shape.

+
+Cone picture + +

References

+

Source: Modified from the book The Ultimate Ice Cream Book by Bruce Weinstein.

+
+

Note

+

One recipe book suggested parchment paper instead of the silicon mat, so I started with that; however it ended up having creases in it which split the cones in half while they were still in the oven. +I then switched over to the silicon mat, and this recipe was sticking a little bit, but it was much more even. +A fish spatula seemed to be the best instrument to remove the cookies from the tray before rolling them. +Using what I learned when I made fortune cookies when I was younger, I used a pair of small cotton gloves to handle the hot cookies as I shaped them, and it worked well. +This would be a lot easier with the appropriate cone mold. +It would also be fun to get a waffle cone maker at some point. +Without ice cream inside the cones, Carlo liked this recipe better than the other because it was sweet and tasted like what he thinks cones should taste like. However, once there was ice cream inside, he said that maybe it was too sweet and crunchy, and he prefered the other one.

+
+
+
+

Recipe 2#

+
+

Ingredients

+
    +

  • 70 ml (+ more added later) egg whites (~ 2 eggs)

    • +

  • 60 g sugar

    • +

  • 1/2 tsp vanilla

    • +

  • 90 g flour

    • +

  • 2 tbsp melted and cooled butter

    • +
+
+
+

Preheat over to 350 deg F. +Mix together egg whites, sugar, and vanilla. +Add half the flour, then add in the butter, and then the rest of the flour, beating until smooth.

+

Put parchment paper or a silicon mat on a cookie sheet. +Put 2 tbsp batter onto the cookie sheet and spread out until it covers a 6 inch circle. +Repeat until cookie sheet is full. +Bake for 10-15 minutes until lightly browned. +Remove the cookies one at a time and immediately roll into a cone shape.

+
+Cone picture + +

References

+

Source: Modified from the book The Perfect Scoop by David Lebovitz.

+
+

Note

+

(See notes from previous recipe). +I used only the silicon mat for these, and they all came off easily. +This recipe calls for slightly more batter per cone, and I found the 2 tbsp in this recipe to work well. +Following the recipe as it’s written, the batter ended up really thick and hard to spread. +The first batch of this recipe was way to clumpy and they cracked as I was rolling them. +I then added some more egg whites to the remaining batter until it was the consistency of the previous recipe and it spread well. Those turned out nice and smooth. +If I make these again, I would either cut down on the flour, or add additional egg whites or milk at the beginning. +Carlo thought these were too doughy without ice cream, but liked them when they had ice cream inside. +Tori liked that these were less sweet. They were a little thick/doughy at a couple of places in the middle, but that could probably be altered by making the dough thinner before baking. +Current plan for next time: make a combo of the recipes- probably more like this one, but add extra milk to thin it down to the right (easily spreadable) consistency.

+
+

Section author: Tori

+
+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/KeyLimePie.html b/Recipes/Desserts/KeyLimePie.html new file mode 100644 index 0000000..fcb8e12 --- /dev/null +++ b/Recipes/Desserts/KeyLimePie.html @@ -0,0 +1,285 @@ + + + + + + + + Key Lime Pie — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
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+ +
+ Downloads: + + Epub +
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+ Desserts + Key Lime Pie +
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+ + + + +
+
+
+
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+

Key Lime Pie#

+
+

Ingredients

+

For the pie crust:

+
    +

  • 18 Graham crackers

    • +

  • 1/3 cup melted butter

    • +
+

For the filling:

+
    +

  • 2 cans sweetened condensed milk (about 800 grams total)

    • +

  • 5 egg yolks

    • +

  • 1 cup key lime juice

    • +
+

For the whipped cream:

+
    +

  • 1 pint heavy cream

    • +

  • 1 tsp. vanilla

    • +

  • 2-3 Tbsp. powdered sugar

    • +
+
+
+

Mash Graham crackers until very fine. I often do this smashing them up in the bag they come in by hand and then using a rolling pin. (Mix with sugar, if desired.) +Mix in melted butter. +Put this mixture into a pie tie and pat it down so it covers entire pie dish (it should probably be 1/4-1/3 inch thick). +Refrigerate crust until firm (at least 30 minutes).

+

In another bowl, mix the condensed milk, egg yolks, and key lime juice. +Pour into refrigerated crust. +Bake in a preheated over at 350 degrees Fahrenheit for 15-20 minutes, until the filling is set. +Let cool and refrigerate.

+

Whip cream and gradually add vanilla and sugar once it’s almost done. This needs to be whipped well in order to keep its shape for several days. +Spread whipped cream on top of key lime layer once it’s chilled.

+
+picture of key lime pie + +
+

Note

+

If key limes aren’t available, regular limes work well too. We also tried with lemons, and it still tasted good (more custardy) but we prefer with limes. Squeezing the citrus ourselves (even if it’s then frozen) tastes way better than buying key lime juice from the store. +We tried experimenting with making our own Graham crackers and sweetened condensed milk each once, and I’d like to do that again to have more control over the sweetness. You can add a bit less sweetened condensed milk than is listed in this recipe, but 1 can was too little and messed up the consistency. +There is a variation where you can use slightly fewer eggs (3-4?) and separately beat the whites before adding that to the pie filling. It gives a lighter filling that doesn’t need the whipped cream as much. It is also delicious, just pretty different than the regular recipe.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LavaCake.html b/Recipes/Desserts/LavaCake.html new file mode 100644 index 0000000..b80d97e --- /dev/null +++ b/Recipes/Desserts/LavaCake.html @@ -0,0 +1,275 @@ + + + + + + + + Lava Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+

Lava Cake#

+
+

Ingredients

+
    +

  • 220 grams dark chocolate (64%)

    • +

  • 8 squares of the same chocolate

    • +

  • 220 grams butter

    • +

  • 160 grams white sugar

    • +

  • 120 grams flour

    • +

  • 4 eggs

    • +
+
+
+

Preheat oven to 375 degrees Fahrenheit. +In a double boiler, slowly melt the chocolate and then add in the butter. +Take away from heat and let cool. +Beat eggs and sugar just to the point that they have whitened. +Add flour into egg mixture. +Add egg/flour mixture to the chocolate. +Prepare molds: grease with butter and then a layer of cocoa powder so the cake won’t stick. +Fill molds halfway, place a squre of chocolate in the middle, then finish filling. +Cook 7-10 minutes until the outer edge of the cake has cooked, but it is still nice and gooey in the center.

+
+picture of chocolate lava cake covered in whipped cream and chocolate and caramel sauces + +

References

+

This recipe comes from a French cooking class Tori did with her family.

+
+

Note

+

Carlo thinks these are too egg-y. Tori likes them. Both like topping them with fresh whipped cream. Homemade chocolate and caramel sauce (as in the photo) are optional and delicious, but not necessary.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LemonBars.html b/Recipes/Desserts/LemonBars.html new file mode 100644 index 0000000..968f7eb --- /dev/null +++ b/Recipes/Desserts/LemonBars.html @@ -0,0 +1,271 @@ + + + + + + + + Cassie’s Lemon Bars — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+ + +
+

Cassie’s Lemon Bars#

+
+

Ingredients

+
    +

  • 1 1/4 cups all-purpose flour

    • +

  • 1/4 cup confectioners’ sugar

    • +

  • 1/2 cup butter, softened

    • +

  • 4 eggs

    • +

  • 1 1/2 cups white sugar

    • +

  • 1/2 cup lemon juice

    • +

  • 1 tablespoon lemon zest

    • +
+
+
+

Preheat oven to 350 degrees F (175 degrees C). +Mix 1 cups of flour and confectioner’s sugar together. Cut in the butter or margarine. +Mix well until the dough resembles pie dough consistency. Press the dough into an 8x8 inch baking pan. +Bake 15 to 20 minutes or until golden brown. +Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust. +Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner’s sugar when cooled.

+
+
+

Note

+

(From Tori) Although this recipe initially called for twice as much crust, that had way too high of a crust to filling ratio, +so I edited the recipe and the ratio is better now. +If you want to bake this in a 9 x 13 pan, you could double the current version of this recipe.

+
+

Section author: Cassie

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LemonCakeCookies.html b/Recipes/Desserts/LemonCakeCookies.html new file mode 100644 index 0000000..54d2dca --- /dev/null +++ b/Recipes/Desserts/LemonCakeCookies.html @@ -0,0 +1,286 @@ + + + + + + + + Lemon Cake Cookies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
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+

Lemon Cake Cookies#

+
+

Ingredients

+
    +

  • 2 1/2 cups + 3 tbsp. flour

    • +

  • 3/4 tsp. baking powder

    • +

  • 3/4 tsp. baking soda

    • +

  • 1/2 tsp. salt

    • +

  • 9 tbsp. butter

    • +

  • 1 cup + 2 tbsp. sugar

    • +

  • 1 tbsp. grated lemon zest

    • +

  • 2 egg yolks

    • +

  • 1 whole egg

    • +

  • 1/4 cup sour cream

    • +
+
+
+

Preheat oven to 375 degrees Fahrenheit. +Beat butter, sugar, and lemon zest in a mixer for 2 minutes. +Add egg yolks then the egg, and beat 10 seconds on high. +Add the sour cream and beat for another 8 seconds. +Fold in the dry ingredients first by hand and then with the mixer for 15 seconds. +Bake about 12 minutes until firm to touch.

+
+
+

Ingredients

+

Optional glaze:

+
    +

  • 6 tbsp. butter

    • +

  • 1 1/2 cups powdered sugar

    • +

  • 3 tbsp. lemon juice

    • +
+
+
+

Melt butter. +Add lemon juice and sugar. +Whisk until smooth.

+
+
+

Note

+

This is an old family recipe of Tori’s. Growing up, I don’t remember making the glaze. I feel like I’ve tried it a couple of times without being too happy with the result, but I’ll update this once I try it again. The cookies are quite delicious even without anything.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LemonMintBoysenberryCake.html b/Recipes/Desserts/LemonMintBoysenberryCake.html new file mode 100644 index 0000000..ded7dc8 --- /dev/null +++ b/Recipes/Desserts/LemonMintBoysenberryCake.html @@ -0,0 +1,329 @@ + + + + + + + + Lemon Mint Boysenberry Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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+

Lemon Mint Boysenberry Cake#

+
+

Makes a 2 layer 9-inch cake

+
+
+

Ingredients

+

For the cake:

+
    +

  • 113 grams butter

    • +

  • 310 grams sugar

    • +

  • 50 grams vegetable oil

    • +

  • 2.5 tsp. baking powder

    • +

  • ~1/4 tsp. salt

    • +

  • 2 tsp. vanilla

    • +

  • zest of 4 lemons

    • +

  • 4 egg whites + 1 egg (at room temperature)

    • +

  • 376 grams cake flour

    • +

  • 300 grams whole milk

    • +
+

For the curd:

+
    +

  • 1/2 cup + 2 Tbsp. lemon juice

    • +

  • 3 eggs

    • +

  • 1 egg yolk

    • +

  • 1/2 cup sugar

    • +

  • ~4 Tbsp. butter

    • +

  • ~8 fresh mint leaves

    • +
+

For the berry compote:

+
    +

  • 2 pints frozen boysenberries

    • +

  • 4 Tbsp. cornstarch

    • +

  • 160 grams sugar

    • +

  • squeeze of lemon juice (optional)

    • +
+

For the swiss meringue buttercream:

+
    +

  • 2 sticks butter (at room temperature)

    • +

  • 3 egg whites

    • +

  • 248 grams fine sugar

    • +

  • pinch salt

    • +
+
+
+

You can make the curd and compote ahead of time.

+

For the curd: +I tried a couple options for when to add the mint, and I don’t remember what I liked best, but here is one option (alternatively, could try adding mint at end). +Put the sugar and mint leaves in a food processor and blend. +Mix this sugar/mint with lemon juice, eggs, and egg yolk in a pan. Whisk ingredients while heating until it reaches 180 F. Pour into an immersion blender and add in butter 1 Tbsp. at a time until the appropate taste is reached. Cool.

+

For the compote: +Strain half the berries, leave the other half unstrained. +Mix cornstarch with sugar. +Combine cornstarch and sugar mixture with berries and optional lemon juice in a saucepan. +Cook for a little while.

+

For the cake: +Preheat oven to 340 F. +Grease 2 9-inch cake pans and line with parchment paper. +In a stand mixer, beat the butter, sugar and oil on medium speed for 2-3 minutes (until it lightens). +Add the baking powder, salt, vanilla, and lemon zest and beat. +Add the egg and egg whites a little at a time. Beat until fluffy. +Alternate adding the flour (divided into three parts) and the milk. +Divide evenly into two cake pans. +Bake for around 28 minutes. +Let cool in pans for 10 minutes then put onto cooling rack to finish cooling.

+

For the frosting: +Briefly mix egg whites, sugar, and salt in stand mixer bowl. +Place bowl over a saucepan of simmering water. +Whisk constantly until it heats up to 161 F. +Remove from the heat and attach to stand mixer with the whisk attachment. +Beat until stiff. +While the mixer is running, add a few tablespoons of butter at a time. +Keep mixing until the frosting has emulsified.

+
+Lemon-mint-boysenberry cake + +

References

+

Cake recipe from King Arthur (https://www.kingarthurbaking.com/recipes/lemonade-cake-recipe). Lemon-mint curd adapted from Tartine’s lemon cream (see my lemon tart recipe).

+
+

Note

+

I made this for the JILA Bake-Off in spring 2023. I had issues with scaling, so I think the amounts here will work well, but I haven’t tried exactly this ratio of cake to filling/frosting. Also, some of my notes got deleted, so the amounts may need to be adjusted a bit. +I would try less butter for the same amount of eggs for the frosting, probably around 1.5 sticks of butter. You need to have patience with the frosting. It will eventually emulsify; just keep blending. +For this recipe, I used some high alittude baking tips, so this is optimized for Boulder. +If you don’t have extra-fine sugar for the frosting, you can put regular granulated sugar in a blender (I used the Magic Bullet). +I didn’t write assembly instructions, but it would be nice if you could get both the curd and the berry compote on each layer. Either see if they can be layered on top of each other, or cut the cakes in half so there are four short layers and then alternate curd with compote so you get two of each.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LemonPoundCake.html b/Recipes/Desserts/LemonPoundCake.html new file mode 100644 index 0000000..feb1afe --- /dev/null +++ b/Recipes/Desserts/LemonPoundCake.html @@ -0,0 +1,283 @@ + + + + + + + + Lemon Pound Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Lemon Pound Cake +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Lemon Pound Cake#

+
+

Ingredients

+

For the cake:

+
    +

  • 3 cups sifted cake flour

    • +

  • 2 cups white sugar

    • +

  • 1 tsp. baking powder

    • +

  • 1 1/2 cups softened salted butter

    • +

  • 1/3 cup buttermilk (or a few tbsp. powdered buttermilk + 1/3 cup lemon juice)

    • +

  • 6 large eggs

    • +

  • 2 tsp. lemon juice

    • +

  • 1 tbsp. grated lemon zest (from 2 medium lemons)

    • +
+

For the glaze:

+
    +

  • 1/2 cup freshly squeezed lemon juice

    • +

  • 1/4 cup white sugar

    • +
+
+
+

Preheat oven to 350 degrees Fahrenheit. +In a large bowl with an electric mixer on low speed, blend flour, sugar, and baking powder (and powdered buttermilk if using it in powdered form). +Add butter, buttermilk, and 3 eggs, and beat on low until moistened. +Increase speed to high and beat for 2 minutes. +Add lemon juice and lemon zest, and blend at medium speed. +Add the 3 remaining eggs one at a time, beating at high speed for seconds after each addition. +Pour into greased tube bundt pan. +Bake for 50-60 minutes in a preheated oven until a toothpick inserted into cake comes out clean (it should be pretty brown). +While cake is baking, put lemon juice and sugar in a small saucepan for glaze. +With a tootpick, insert holes in the surface of the cake and pour most of the glaze over this (if you have a syringe, that works much better for injecting the glaze inside the cake). +Cool in pan for a little while then invert onto a cooling rack. +You can optionally brush the top of the cake with the remaining glaze (but it often doesn’t soak in well there), or leave it on the side for dipping. +Serve at room temperature.

+
+
+

Note

+

This is an old family recipe of Tori’s. We usually used powdered buttermilk (however much was needed to make 1/3 cup) but replaced the 1/3 cup water that went with that with lemon juice. Using a syringe to inject the glaze is the superior strategy - make sure the syringe doesn’t get plugged with any pulp or zest. We sometimes used 5 eggs instead of 6 and it tasted pretty similar.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LemonTart.html b/Recipes/Desserts/LemonTart.html new file mode 100644 index 0000000..a7f4525 --- /dev/null +++ b/Recipes/Desserts/LemonTart.html @@ -0,0 +1,292 @@ + + + + + + + + Lemon Tart — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Lemon Tart +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Lemon Tart#

+
+

Makes 1 9-inch tart (or several smaller tarts)

+
+
+

Ingredients

+

For the crust (enough for 2 tarts):

+
    +

  • 1/2 cup + 1 Tbsp. butter at room temperature

    • +

  • 1/3 cup sugar

    • +

  • 1 egg at room temperature

    • +

  • 1 3/4 cups (500 g) flour

    • +
+

For the filling:

+
    +

  • 1/2 cup + 2 Tbsp lemon juice

    • +

  • 3 eggs

    • +

  • 1 egg yolk

    • +

  • 1/2 cup sugar

    • +

  • ~4-5 Tbsp butter

    • +
+

Optional topping:

+
    +

  • Whipped cream (cream, powdered sugar, vanilla)

    • +
+
+
+

Combine butter and sugar and mix in stand mixer. Add in egg and mix well. Add flour and beat on low until just mixed. +Divide into two balls of equal size and shape each into a disk 1/2 inch thick. Wrap in plastic wrap and chill at least 2 hours. +Roll dough out until 1/8 inch thick on a slightly floured surface. Trasnfer dough to pan without stretching it out. Trim so it’s level with the sides of the pan. Refridgerate or freeze for 15 minutes. +Preheat oven to 325 Fahrenheit. Make holds in the bottom of the tart with a fork. Bake in oven for 12-15 minutes until golden brown.

+

For filling: +Mix lemon juice, eggs, egg yolk, and sugar in a pan. Whisk ingredients together while heating until it reaches 180 F. +Pour into an immersion blender. Add in butter 1 Tbsp at a time until the appropriate taste is reached. +More butter will make it creamier but also cut down on the lemon flavor. +Pour filling into cooled tart shell. +Cool.

+

If desired, top with whipped cream.

+
+Lemon tart picture + +

References

+

Tartine cookbook.

+
+

Note

+

This works as a large tart or as smaller ones. Sometimes I’ve been very happy with this tart crust, but I’m still on a quest for my optimal tart crust. +I’ve used this recipe with lilikoi as well, and that works well.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LilikoiCheesecakeTart.html b/Recipes/Desserts/LilikoiCheesecakeTart.html new file mode 100644 index 0000000..b345f27 --- /dev/null +++ b/Recipes/Desserts/LilikoiCheesecakeTart.html @@ -0,0 +1,291 @@ + + + + + + + + Lilikoi (Passion Fruit) Cheesecake Bars — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+
+ Desserts + Lilikoi (Passion Fruit) Cheesecake Bars +
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+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Lilikoi (Passion Fruit) Cheesecake Bars#

+
+

Ingredients

+

For the crust:

+
    +

  • 1 pack Graham crackers

    • +

  • 1/3 cup butter, melted

    • +
+

For the cheesecake filling:

+
    +

  • 2 eggs

    • +

  • 2 8-oz packs of cream cheese

    • +

  • 1/3 cup sugar

    • +

  • 1 tsp vanilla

    • +
+

For the topping:

+
    +

  • 1/2 cup lilikoi juice

    • +

  • 3 (?) Tbsp cornstarch

    • +

  • ~1/3 cup sugar

    • +
+
+
+

Mash up the graham crackers, mix with melted butter, and press into an 8 x 8 pan (going up some on the sides if you want). Refridgerate. +Preheat oven to around 325 degrees Fahrenheit. +Mix the filling ingredients together. +Pour into crust and bake ~15 minutes, until the filling has set (one recipe said a thermometer inserted about 1 inch from the edge should be at 180 F). +Cool. +For the topping, mix the sugar and cornstarch in a bowl on the side. +Heat up the lilikoi juice in a pan and add the sugar and cornstartch mixture. +Bring to a boil and let cook while mixing continuously for a couple minutes to remove the cornstarch flavor. +Remove from heat and let cool. +Pour the topping over the cheesecake layer after both have cooled, ideally before the topping has fully set. +Can decorate the top with lilikoi seeds if desired. +Refrigerate together before serving.

+
+Lilikoi cheesecake bars picture + +
+

Note

+

My first attempt used this tart crust, and +this cheesecake tart. +It was ok, but I like the Graham cracker crust much better. +I’d have to compare the two lilikoi toppings since I really like both on their own, but the one currently in this recipe seemed to work well with cheesecake bars. +I’d be curious to try one of the cheesecake recipes with sour cream. I was happy with this one (if I remembered the amounts correctly), so I don’t think it needs to be changed, but it’s also the part of this recipe I’m the least certain about since I don’t have a go-to cheesecake recipe. +I also may be completely misremembering how long it cooked for and the temperature, so that culd be investigated more.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/LilikoiCurd.html b/Recipes/Desserts/LilikoiCurd.html new file mode 100644 index 0000000..8408ff4 --- /dev/null +++ b/Recipes/Desserts/LilikoiCurd.html @@ -0,0 +1,275 @@ + + + + + + + + Lilikoi (Passion Fruit) Curd — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Lilikoi (Passion Fruit) Curd +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Lilikoi (Passion Fruit) Curd#

+
+

Makes enough for 1 9-inch tart

+
+
+

Ingredients

+
    +

  • 1/2 cup lilikoi juice

    • +

  • 50 g butter, melted

    • +

  • ~1/3 cup sugar

    • +

  • 1 egg, whisked

    • +

  • cornstarch (possibly around 1.5-2 Tbsp?)

    • +
+
+
+

Mix the sugar with a little cornstarch in a bowl on the side. Melt the butter in a saucepan and add in the sugar/cornstarch and lilikoi juice over low heat. +As soon as the sugar has dissolved (while the mixture isn’t too hot yet), add the egg. +Continuously mix until boiling. +Remove from heat and let cool. +Use over a cheesecake or tart crust or cake or eat on it’s own. +Refrigerate before serving.

+
+

References

+

Source

+
+

Note

+

I used this curd for my first lilikoi cheesecake tart and a raspbery/lilikoi cake, but have since used Tartine’s lemon curd recipt replacing the lemon with lilkoi (see Lemon Tart recipe). Both are good - I should do a direct comparison sometime. +For this one, I used lilikoi juice instead of pulp, so I needed to add extra cornstarch to the topping since it didn’t thicken enough on it’s own. I’m not sure exactly how much I added since I did it after the fact (mixed in with a little of the topping to avoid clumps). +It tasted great and ended up being the consistency I wanted, so I think using juice works well. +The biggest mistake I made was that I added the egg when the lilikoi mixture was too hot, so a little bit of the egg scrambled and I had to remove it. Avoid that in the future, probably by using a thermometer.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/MarbleBrownies.html b/Recipes/Desserts/MarbleBrownies.html new file mode 100644 index 0000000..efa85cf --- /dev/null +++ b/Recipes/Desserts/MarbleBrownies.html @@ -0,0 +1,285 @@ + + + + + + + + Marble Brownies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Marble Brownies +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Marble Brownies#

+
+

Ingredients

+

For the brownie:

+
    +

  • 1 1/2 oz. unsweetened chocolate

    • +

  • 1/2 cup butter

    • +

  • 3/4 cup water

    • +

  • 2 cups flour

    • +

  • 2 cups sugar

    • +

  • 1 tsp. baking soda

    • +

  • 2 eggs

    • +

  • 1/2 cup sour cream

    • +
+

For the swirl:

+
    +

  • 8 oz. softened cream cheese

    • +

  • 1/3 cup sugar

    • +

  • 1 egg

    • +
+

Topping:

+
    +

  • 6 oz. semisweet chocolate chips

    • +
+
+
+

Preheat oven to 375 degrees Fahrenheit. +Add butter, water, and chocolate to a saucepan, and bring to a boil (then remove from heat). +In a large bowl, mix flour, sugar, and baking soda. +Add the chocolate mixture to the flour mixture. +In a separate bowl, mix eggs and sour cream, and then add this to the chocolate mixture. +Pour into a greased and floured 13 x 9 inch pan. +Combine cream cheese and sugar, mixing until well blended. Mix in egg. +Spoon cream cheese mixture over chocolate batter, and cut through batter several times with a spatula for the marble effect. +Sprinkle with chocolate chips. +Bake in a preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

+
+
+

Note

+

This is a family recipe of Tori’s. Sometimes we’ve made it with 2 oz. chocolate, 1 cup water, and 8 oz. of sour cream, and that’s also delicious.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/OliveOilLemonTart.html b/Recipes/Desserts/OliveOilLemonTart.html new file mode 100644 index 0000000..4a8541b --- /dev/null +++ b/Recipes/Desserts/OliveOilLemonTart.html @@ -0,0 +1,277 @@ + + + + + + + + Lemon–Olive Oil Tart — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Lemon–Olive Oil Tart +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Lemon–Olive Oil Tart#

+
+

Ingredients

+

For the tart shell:

+
    +

  • 192 g AP flour

    • +

  • 60 g sugar

    • +

  • 112 g olive oil

    • +

  • 30 g water

    • +

  • 1 pinch of salt

    • +
+

For the filling:

+
    +

  • 3 eggs

    • +

  • 3 eggs yolks

    • +

  • 200 g sugar

    • +

  • 16 g AP flour

    • +

  • 118 g lemon juice

    • +

  • lemon zest to taste

    • +

  • 56 g olive oil

    • +
+
+

Preheat oven to 350 F. Mix flour, sugar salt, oil and water to form uniform dough. +Press that in a 9 inch tart pan.bake for 30 - 45 minutes.

+

Whisk sugar flour and salt in medium saucepan. Whisk in eggs and yolks. Whisk in lemon zest and juice. Cook while stirring until reaches 160 F. +Whisk in oil off heat.

+

Pour curd into the tart shell and return to oven. Bake 8 -12 minutes.

+

Cook’s Illustrated

+
+

Note

+

The filling was delicious (maybe could have done with slightly less sugar), but the tart shell wasn’t great +(kind of had a very strong flavor, and was a bit too crumbly).

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/OrangeOatmealCoffeeCake.html b/Recipes/Desserts/OrangeOatmealCoffeeCake.html new file mode 100644 index 0000000..133aea4 --- /dev/null +++ b/Recipes/Desserts/OrangeOatmealCoffeeCake.html @@ -0,0 +1,282 @@ + + + + + + + + Orange Oatmeal Coffee Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+
+ Desserts + Orange Oatmeal Coffee Cake +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Orange Oatmeal Coffee Cake#

+
+

Ingredients

+

For the cake:

+
    +

  • 1/2 cup butter

    • +

  • 1 cup sugar

    • +

  • 2 eggs

    • +

  • 1 1/2 cups sifted all-purpose flour

    • +

  • 2 tsp. baking powder

    • +

  • 1/2 tsp. cinnamon

    • +

  • 1/4 tsp. salt

    • +

  • 1 cup quick-cook oatmeal

    • +

  • 1 cup milk

    • +
+

For the glaze:

+
    +

  • 1/4 cup butter

    • +

  • 1/2 cup brown sugar

    • +

  • 1/2 cup chopped nuts

    • +

  • 3 tbsp. fresh squeezed orange juice

    • +

  • some orange zest

    • +
+
+
+

Preheat oven to 350 degrees Fahrenheit. +In a large mixing bowl, cream butter and sugar until light and fluffy. +Add the eggs one at a time. +Sift together the flour, baking powder, cinnamon and salt, and add in the oatmeal. +Add the dry ingredients to the the butter/sugar alternately with milk, beginning and ending with dry ingredients. +Pour into a buttered 8-inch square pan, and bake for 35-45 minutes.

+

While cake is baking, prepare the glaze: melt the butter and mix it with the sugar, nuts, and orange juice. +As soon as the cake is done, pour the glaze on top, and place it under the broiler for a couple of minutes, until the glaze is bubbly.

+
+

References

+

This is a recipe from Chris’ family. +I really like it because it’s delicious and slightly different than most other cakes I’ve had. +The initial recipe didn’t call for orange zest, but I always add some. I don’t remember if I add it to the cake or glaze or both, but I’m sure it would work in all of them.

+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/PineappleCookies.html b/Recipes/Desserts/PineappleCookies.html new file mode 100644 index 0000000..de3d83f --- /dev/null +++ b/Recipes/Desserts/PineappleCookies.html @@ -0,0 +1,297 @@ + + + + + + + + Kue Nastar (Indonesian Pineapple Cookies) — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Kue Nastar (Indonesian Pineapple Cookies) +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Kue Nastar (Indonesian Pineapple Cookies)#

+
+

Ingredients

+

For pineapple jam:

+
    +

  • 550 grams pineapple chunks (from 1 large fresh, peeled, and cored pineapple)

    • +

  • 75 grams sugar

    • +
+

For pastry:

+
    +

  • 254 grams all-purpose unbleached flour

    • +

  • 65 grams confectioner’s sugar

    • +

  • 1/4 tsp salt

    • +

  • 4 oz unsalted butter, cut into large chunks

    • +

  • zest 1 large orange

    • +

  • 2 egg yolks

    • +

  • 2 tbsp milk

    • +
+

For egg wash:

+
    +

  • 1 egg wash

    • +

  • 1 tsp milk

    • +
+

Additional:

+
    +

  • 28-29 cloves (1 per cookie)

    • +
+
+
+

Puree pineapple chunks using food processor or a blender. +Transfer to sauce pan, add sugar, then cook on medium heat until all liquid has evaporated. +Lower the heat to low, continue to cook until it has thickened and is a little drier than the consistency of regular jam. +Remove from heat, cool completely.

+

Place pastry ingredients in a food processor, pulse for a few seconds until it is starting to come together.

+

Take about 16 grams of dough, flatten it, place 6 grams of pineapple jam in the center, and enclose the filling, forming into a round ball. +Place the ball on a cookie sheet. +Repeat with the rest of the dough (the cookies can be pretty close together since they don’t expand much in the oven). +Cover the sheet with plastic wrap and refrigerate for an hour (or overnight).

+

Preheat oven to 350 degrees F. +In a small bowl, whisk the yolk and milk together for the egg wash. +Brush each cookie with egg wash, then top with a clove (pushing the rounded part in a little so the pointy end sticks straight up). +Bake in the center of the oven for 15 to 20 minutes or until golden to your liking. +Cool completely before serving.

+
+

References

+

From Armin and Amalia.

+
+

Note

+

The pineapple jam stores really well in the freezer. +Last time I did this, I made jam from one pineapple, and it lasted me through several batches of cookies. +Making the jam is the most time intensive part. +I may have skipped the refrigerate step some of the times I’ve made these (I don’t remember doing it, but it’s been a while).

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/PoundCake.html b/Recipes/Desserts/PoundCake.html new file mode 100644 index 0000000..c500c39 --- /dev/null +++ b/Recipes/Desserts/PoundCake.html @@ -0,0 +1,280 @@ + + + + + + + + Pound Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Pound Cake +
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+ +
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+ +
+
+ + + + +
+
+
+
+ + +
+

Pound Cake#

+
+

Ingredients

+
    +

  • 196 grams unsalted butter, plus more for the pan

    • +

  • 250 grams sugar

    • +

  • 1/2 tsp baking powder

    • +

  • 1/2 tsp kosher salt

    • +

  • 3 eggs + 1 yolk, at room temperature

    • +

  • 120 grams sour cream

    • +

  • 1 tsp vanilla extract

    • +

  • 187 grams AP flour

    • +

  • 15 grams cocoa powder

    • +

  • 1 tbsp milk or water

    • +
+
+
+

All the ingredients should be at room temperature. Make sure to scrape mixing bowl and paddle very often.

+

Preheat the oven to 350°F and greas a loaf pan.

+

Beat the butter, sugar, baking powder and salt for 8 minutes. Scrape bowl and paddle periodically.

+

Add the eggs and yolk one at the time.

+

Mix sour cream and vanilla separately until blended.

+

Add half of the sour cream, incorporate, add half of the flour, incorporate. Repeat with the rest. +Give a final gentle mix with a spatula.

+

Stir the cocoa and milk/water to half of the batter.

+

Dollop alternating loads of white and black batter in the loaf pan. Swirl a knife to ensure mixing. +Score the center.

+

Bake 65 to 75 minutes. If necessary, tent with foil or shield with a baking sheet.

+
+

References

+

food52 generic pound cake

+

food52 cocoa swirl pound cake

+
+

Note

+

Very delicious. Next time I’ll try without the swirl, and add some lemon zest with the butter and sugar.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/RaspberryPie.html b/Recipes/Desserts/RaspberryPie.html new file mode 100644 index 0000000..b30aad7 --- /dev/null +++ b/Recipes/Desserts/RaspberryPie.html @@ -0,0 +1,288 @@ + + + + + + + + Raspberry Pie — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Raspberry Pie +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Raspberry Pie#

+
+

Ingredients

+

For the pie crust:

+
    +

  • 1 1/4 cups flour

    • +

  • 1/4 tsp. salt

    • +

  • 1/3 cup butter

    • +

  • 4-5 tbsp. cold water

    • +
+

For the filling:

+
    +

  • 6 cups raspberries

    • +

  • 1/2 cup white sugar

    • +

  • 6+ tbsp. cornstarch (up to 7-8 if using frozen berries)

    • +
+

For the whipped cream:

+
    +

  • 3/4 pint whipping cream

    • +

  • 1 1/2 tsp. vanilla

    • +

  • 2-3 tbsp. powdered sugar

    • +
+
+
+

Preheat oven to 450 degrees Fahrenheit. +Combine flour and salt and cut butter in to mixture. +Mix with hands until there are no large pieces of butter left. +Add cold water a couple tablespoons at a time until the dough is just sticky enough to work with (knead it as little as possible). +On a floured surface, roll out the dough to be a 12 inch diameter circle. +Place it in the pie tin and poke a few small holes in both the bottom and sides with a fork so it won’t bubble while cooking. +Bake in the oven at 450 F for 8-10 minutes (until it is just turning golden).

+

Smash the berries in a saucepan. +Mix the sugar and cornstarch and add that to the berries. +Bring to a boil (the mixture will thicken and start to become clearer). +Cook for 3-4 additional minutes and transfer to pie crust (that has already cooled down). +Let cool and refrigerate.

+

Whip cream and gradually add vanilla and sugar once it’s almost done. This needs to be whipped well in order to keep its shape for several days. +Spread whipped cream on top of raspberry layer. +Enjoy!

+
+
+

Note

+

This is a family recipe of Tori’s. You can’t go wrong with raspberries and cream. It’s better with fresh raspberries, but frozen work well too. The crust recipe here isn’t my favorite, but you can easily replace it with a better one.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/SheetCakeBrownies.html b/Recipes/Desserts/SheetCakeBrownies.html new file mode 100644 index 0000000..9103a9e --- /dev/null +++ b/Recipes/Desserts/SheetCakeBrownies.html @@ -0,0 +1,286 @@ + + + + + + + + Sheet Cake Brownies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+
+ Desserts + Sheet Cake Brownies +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Sheet Cake Brownies#

+
+

Ingredients

+

For the cake:

+
    +

  • 2 cups flour

    • +

  • 2 cups sugar

    • +

  • 1 cup butter

    • +

  • 1 cup water

    • +

  • 2 eggs, well beaten

    • +

  • 1 tsp. baking soda

    • +

  • 1/2 cup buttermilk

    • +

  • 1 tsp. vanilla extract

    • +

  • 3 tbsp. unsweetened cocoa powder

    • +
+

For the icing:

+
    +

  • 1/2 cup butter

    • +

  • 6 tbsp. milk

    • +

  • 3 1/2 tbsp. cocoa

    • +

  • about 450 grams powdered sugar

    • +

  • 1 tsp. vanilla extract

    • +

  • 1/2 cup nuts (optional)

    • +
+
+
+

Preheat oven to 350 degrees Fahrenheit. +Sift flour, measure, resift with sugar. +In a saucepan, add butter, water, and cocoa, and bring to a boil. +Pour chocolate mixture over sugar and flour mixture and mix well. +Mix together beaten eggs, baking soda, buttermilk, and vanilla, and add this to other mixture. Mix well. +Pour into a greased and floured 15 1/2 inch x 10 1/2 inch pan. +Bake for 20 minutes in preheated oven. +Start the icing in the last 3 minutes that the cake is baking. +Bring the butter, milk, and cocoa to a boil. +Remove from the heat and add sugar, vanilla, and nuts. +Beat well and spread over the cake as soon as it comes out of the oven.

+
+
+

Note

+

This is a family recipe of Tori’s. We always called it brownies growing up, but it’s probably more similar to a cake.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/Snickerdoodles.html b/Recipes/Desserts/Snickerdoodles.html new file mode 100644 index 0000000..0c3896e --- /dev/null +++ b/Recipes/Desserts/Snickerdoodles.html @@ -0,0 +1,279 @@ + + + + + + + + Snickerdoodles — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Snickerdoodles +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Snickerdoodles#

+
+

Ingredients

+

For the dough:

+
    +

  • 1 cup butter

    • +

  • 1 1/2 cups sugar

    • +

  • 2 eggs

    • +

  • 1 1/2 tsp. cream of tartar

    • +

  • 1 tsp. baking soda

    • +

  • 2 3/4 cups flour

    • +
+

For the topping:

+
    +

  • 3 tbsp. sugar

    • +

  • 1 tbsp. cinnamon

    • +
+
+
+

Preheat oven to 375 degrees Fahrenheit. +Beat butter, sugar, and eggs together until creamy. +Add cream of tartar and baking soda. +Add flour and mix well. +Chill at least 2 hours (overnight is preferred).

+

Combine topping ingredients in a small, shallow bowl. +After chilling the dough, shape it into balls about 1 1/2 inches in diameter. +Drop dough balls into topping mixture and coat entire surface well. +Place on ungreased baking sheet, about 2 inches apart. +Bake in preheated over for about 10 minutes or until golden brown. +Let stand one minute before moving removing cookies from tray and placing on cooling rack.

+
+
+

Note

+

Makes about 3 dozen cookies.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/SourCreamBananaBread.html b/Recipes/Desserts/SourCreamBananaBread.html new file mode 100644 index 0000000..2dfafcc --- /dev/null +++ b/Recipes/Desserts/SourCreamBananaBread.html @@ -0,0 +1,265 @@ + + + + + + + + Sour Cream Banana Bread — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+ Desserts + Sour Cream Banana Bread +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Sour Cream Banana Bread#

+
+

Ingredients

+
    +

  • 1/2 cup butter

    • +

  • 1 cup sugar

    • +

  • 2 eggs, well beaten

    • +

  • 5-6 mashed overripe bananas

    • +

  • 1/2 cup sour cream

    • +

  • 1 tsp. baking soda

    • +

  • 2 cups flour

    • +
+
+
+

Preheat oven to 350 degrees Fahrenheit. +In a mixing bowl, beat butter and sugar until smooth and creamy. +Add in eggs, bananas, sour cream, and baking soda. +Stir in flour. +Pour batter into an 8-inch greased loaf pan. +Bake in pre-heated oven for 45 minutes to 1 hour.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/SourCreamCoffeeCake.html b/Recipes/Desserts/SourCreamCoffeeCake.html new file mode 100644 index 0000000..ba5c0a1 --- /dev/null +++ b/Recipes/Desserts/SourCreamCoffeeCake.html @@ -0,0 +1,281 @@ + + + + + + + + Sour Cream Coffee Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Sour Cream Coffee Cake +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Sour Cream Coffee Cake#

+
+

Ingredients

+

For the cake:

+
    +

  • 1 cup butter

    • +

  • 1 1/2 cups sugar

    • +

  • 2 eggs, beaten

    • +

  • 2 cups flour

    • +

  • 1 tbsp. baking powder

    • +

  • 2 cups sour cream

    • +

  • 1 tbsp. vanilla extract

    • +
+

For the filling/topping:

+
    +

  • 1 tbsp. ground cinnamon

    • +

  • 1/4 cup sugar

    • +

  • 2 cups chopped walnuts (optional, could also be replaced with pecans)

    • +
+
+
+

Preheat oven to 350 degrees Fahrenheit. +Grease a 10 inch bundt pan. +Cream together butter and 1 1/2 cups sugar. +Add eggs and blend well. +Mix in sour cream and vanilla. +Sift together flour and baking powder. +Fold the dry ingredients into the creamed mixture and beat until just blended. Do not overbeat. +In a separate bowl, mix the remaining 1/4 cup sugar with the cinnamon and walnuts. +Pour half of the batter into the bundt pan. Sprinkle half the sugar/cinnamon mixture on top. Add the remaining batter and top with the rest of the sugar/cinnamon mixture. +Set on middle rack of the over and bake for about 60 minutes or until a toothpick can be inserted in the center and come out clean. +Can serve either warm or cool.

+
+
+

Note

+

This is a family recipe of Tori’s.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/SusiesChocolateChipCookies.html b/Recipes/Desserts/SusiesChocolateChipCookies.html new file mode 100644 index 0000000..237e1a2 --- /dev/null +++ b/Recipes/Desserts/SusiesChocolateChipCookies.html @@ -0,0 +1,268 @@ + + + + + + + + Susie’s Chocolate Chip Cookies — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Susie’s Chocolate Chip Cookies +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Susie’s Chocolate Chip Cookies#

+
+

Ingredients

+
    +

  • 2 cups flour (whole wheat medium grind)

    • +

  • 1 cup oats

    • +

  • 1/4 tsp. salt

    • +

  • 1/4 tsp. baking soda

    • +

  • 1/3 cup chocolate chips

    • +

  • just under 1/2 cup canola oil

    • +

  • 1/2 cup maple syrup

    • +

  • 1 tsp. vanilla

    • +

  • 2 tbsp. water

    • +
+
+
+

Preheat oven to 375 degrees Fahrenheit. +Mix the dry ingredients (flour, oats, salt, baking soda, chocolate chips). +In a separate bowl, mix the oil, maple syrup, vanilla, and water. +Put the wet ingredients into the dry ingredients and mix. +Shape, put on cookie sheet, and bake for 8 minutes.

+
+

References +This recipe comes from Susie.

+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/Tiramisu.html b/Recipes/Desserts/Tiramisu.html new file mode 100644 index 0000000..7c39482 --- /dev/null +++ b/Recipes/Desserts/Tiramisu.html @@ -0,0 +1,264 @@ + + + + + + + + Tiramisù — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Tiramisù +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Tiramisù#

+
+

Ingredients

+
    +

  • 4 eggs

    • +

  • 80 g sugar

    • +

  • 450 g mascarpone

    • +

  • 250 g savoiardi

    • +

  • 1 cup coffee

    • +
+
+
+

Whip the yolks with the sugar until creamy and almost white. Add the mascarpone, incorporate and continue whipping until creamy and smooth. +Meanwhile, whip the whites until hard peaks. Fold the whites in the other mixture.

+

Soak the savoiardi one by one for 1-2 seconds in the coffee, arrange at the bottom of a casserole dish. +Spoon in a layer of the cream. Make another layer of coffee soaked savoiardi. Add another layer of cream. +Top with a layer of unsweetened cocoa powder. Refrigerate for 1-2 hours before serving.

+
+

References

+

Souce

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/TiramisuBerries.html b/Recipes/Desserts/TiramisuBerries.html new file mode 100644 index 0000000..e3ab577 --- /dev/null +++ b/Recipes/Desserts/TiramisuBerries.html @@ -0,0 +1,276 @@ + + + + + + + + Tiramisù Alle Fragole — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Tiramisù Alle Fragole +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Tiramisù Alle Fragole#

+
+

Ingredients

+
    +

  • 4 eggs

    • +

  • 80 g sugar

    • +

  • 450 g mascarpone

    • +

  • 250 g savoiardi

    • +

  • 60 g (1/4 cup) lemon juice

    • +

  • 60 g (1/4 cup) lemon water

    • +

  • <50 g (<1/4 cup) sugar

    • +

  • 450 g strawberries

    • +
+
+
+

Chop the strawberries into sixths. +Macerate the strawberries with the lemon juice, water and sugar for 1-2 hours. +Strain the juice and reserve.

+

Whip the yolks with the sugar until creamy and almost white. Add the mascarpone, incorporate and continue whipping until creamy and smooth. +Meanwhile, whip the whites until hard peaks. Fold the whites in the other mixture.

+

Soak the savoiardi one by one for 1-2 seconds in reserved juice, arrange at the bottom of a casserole dish. +Spoon in a layer of the cream. Make a strawberry layer. +Make another layer of juice soaked savoiardi. Add another layer of cream. +Top with a layer of strawberries. Refrigerate for 1-2 hours before serving.

+
+

References

+

Souce

+
+

Note

+

more straberries, more lemon juice. +It worked but barely side of ok for strawberries and lemon

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/TortaSbrisolona.html b/Recipes/Desserts/TortaSbrisolona.html new file mode 100644 index 0000000..61e81e9 --- /dev/null +++ b/Recipes/Desserts/TortaSbrisolona.html @@ -0,0 +1,277 @@ + + + + + + + + Torta Sbrisolona — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Torta Sbrisolona +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Torta Sbrisolona#

+
+

Ingredients

+
    +

  • 200 AP flour

    • +

  • 100 g fine cornmeal

    • +

  • 200 g almonds

    • +

  • 2 egg yolks

    • +

  • 170g sugar

    • +

  • 200 g butter (softened)

    • +

  • zest of one lemon

    • +

  • 1 tsp vanilla

    • +

  • pinch of salt

    • +
+
+
+

In a food processor, pulse the almonds, sugar and cornmeal until they form a coarse powder. +Mix the result with the AP flour. +Add in the yolks, vanilla, salt and lemon zest. +Add the butter, and mix until you get a more or less homogeneous result. +If you want to, you can add 30 g or so of roughly chopped almonds to the mix. +Press the mixture into a 2cm high disk, and put in the freezer for about 30 minutes.

+

Line a 10 inch cake pan with parchment paper and butter. +Crumble the semi frozen mixture into the pan, without pressing it. +Top with a few whole almonds and a sprinkle of sugar. +Bake covered for 40 minutes in a 350 F oven. If needed, uncover and bake for 5-10 minutes more.

+
+

References

+

Source

+
+

Note

+

This is an amazing cake for tea. Try to use fine cornmeal (I only had the coarse one and it is slightly annoying).

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/WhiteCake.html b/Recipes/Desserts/WhiteCake.html new file mode 100644 index 0000000..67abe5f --- /dev/null +++ b/Recipes/Desserts/WhiteCake.html @@ -0,0 +1,291 @@ + + + + + + + + White Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + White Cake +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

White Cake#

+
+

Ingredients

+
    +

  • 1/2 cup soft butter

    • +

  • 1 cup sugar

    • +

  • 1 cup plus 2 tbsp. milk

    • +

  • 1 tsp. vanilla extract

    • +

  • 2 1/2 cups sifted cake flour

    • +

  • 3 tsp. baking powder

    • +

  • 4 medium egg whites (at room temperature)

    • +
+
+
+

Preheat oven to 375 degrees Fahrenheit. +In a large bowl at medium speed, mix butter with 3/4 cup sugar until very light and fluffy. +In a separate container, add the vanilla to the milk. +Sift flour and baking powder together. +At low speed, beat in alternately just until smooth, the flour mixture in fourths and the combined milk and vanilla in thirds. +In a separate bowl, beat the egg whites on high speed until foamy. +Gradually add 1/4 cup of sugar to the egg whites and keep beating until the egg whites hold a soft peak. +Gently fold egg whites into other mixture. +Pour into greased pans lined with wax paper or parchment paper at the bottom. This recipe usually makes a single sheet cake or 2 x 8 inch circles. +Bake in a preheated oven at 375 degrees Fahrenheit for 25 minutes.

+
+
+

Ingredients

+

Optional lemon filling:

+
    +

  • 1 cup sugar

    • +

  • 3 tbsp. cornstarch

    • +

  • 1 cup boiling water

    • +

  • 2 tbsp. grated lemon zest

    • +

  • 1/2 cup lemon juice

    • +

  • 2 tbsp. butter

    • +
+
+
+

Combine all ingredients in a saucepan. +Bring to a rolling boil while stirring. +Turn down heat and boil for another minute while stirring. +Let cool to room temperature and beat by hand before using.

+
+
+

Note

+

This is a family recipe of Tori’s. The lemon filling works well with either vanilla or lemon frosting as a layer cake.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/Zabaione.html b/Recipes/Desserts/Zabaione.html new file mode 100644 index 0000000..edc8d93 --- /dev/null +++ b/Recipes/Desserts/Zabaione.html @@ -0,0 +1,277 @@ + + + + + + + + Zabaione — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Zabaione +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Zabaione#

+
+

Ingredients

+
    +

  • 4 egg yolks

    • +

  • 40-120g sugar

    • +

  • 80-200g sweet wine/beer

    • +
+
+
+

Mix yolks and sugar until light in color. Add liquid and cook onto double boiler until thickened. +(Possibly 83C????)

+
+

References

+

Source 1

+

Source 2

+
+
    +

  1. ZABAIONE

    2. +
+
    +

  • Rossi d’uovo, n. 3.

    • +

  • Zucchero in polvere, grammi 30.

    • +
+

Vino di Cipro, di Marsala, o di Madera, decilitri 1½ pari a nove cucchiaiate circa. Doppia dose potrà bastare per otto persone. Se lo desiderate più spiritoso aggiungete una cucchiaiata di rhum; anche un cucchiaino di cannella in polvere non ci sta male. Lavorate prima con un mestolo i rossi d’uovo collo zucchero finché sieno divenuti quasi bianchi, aggiungete il liquido, mescolate, ponetelo sopra un fuoco ardente frullandolo continuamente e guardandovi dal farlo bollire perché impazzirebbe; levatelo appena comincia ad alzare. +Meglio, io credo, sia il servirsi della cioccolatiera.

+

—Pellegrino Artusi

+
+
+

Note

+

ended up with 3.5 egg yolks, ~ 60 g sugar and about 80 g beer. Seemed a bit too yeasty. Might be better with wine (possibly less), +maybe some citrus zest somewhere.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/ZebraCake.html b/Recipes/Desserts/ZebraCake.html new file mode 100644 index 0000000..f60ee21 --- /dev/null +++ b/Recipes/Desserts/ZebraCake.html @@ -0,0 +1,284 @@ + + + + + + + + Zebra Cake — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Desserts + Zebra Cake +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Zebra Cake#

+
+

Makes 1-layer 9-inch round cake

+
+
+

Ingredients

+
    +

  • 298 g granulated sugar

    • +

  • 4 large eggs

    • +

  • 227 g milk

    • +

  • 149 g vegetable oil

    • +

  • 1 Tbsp. vanilla

    • +

  • 240 g all-purpose flour

    • +

  • 2 tsp. baking powder

    • +

  • pinch salt

    • +

  • 16 g Dutch-process cocoa powder

    • +

  • 3/4 tsp. espresso powder (optional)

    • +
+
+
+

Prehead the oven to 350 F. +Grease a cake pan and put parchment paper on the bottom. +Beat sugar and eggs with mixer until lightened, around 2 minutes. +Add in the oil, milk, and vanilla. Beat on low until smooth. +In a separate bowl, mix the flour, baking powder, and salt. +Add dry ingredients to wet ingredients and mix on medium for 1-2 minutes until batter is smooth. +Remove 2 cups of the batter and put in another bowl. Sift the cocoa and espresso powders over this batter and mix. This will be the chocolate batter and the remaining part is the vanilla batter. +Add around 3 Tbsp. of the vanilla batter to the center of the cake pan. Then continue to alternate adding 3 Tbsp of chocolate and vanilla batters on top at the center of the cake pan until you finish the cake batter. This method will cause the batter to look like a bulls-eye and you will get rings of the two batters. +Bake for 35-40 minutes. +Cool in pan for 10 minutes then finish cooking on a wire rack. +You can eat the cake on its own or with a cream cheese frosting.

+
+Cake with alternating dark and light sections + +

References

+

Recipe from King Arthur (https://www.kingarthurbaking.com/recipes/zebra-cake-recipe).

+
+

Note

+

The way this recipe works as written above, the chocolate batter is thicker than the vanilla batter, which made the layering a little uneven. The second time we made this recipe, we removed a little flour initially so we could add a comparable amount of extra flour to the vanilla batter as cocoa/espresso to the chocolate batter to make them have the same consistency. That seemed to work better. I can update the amounts here after I do it again.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Desserts/index.html b/Recipes/Desserts/index.html new file mode 100644 index 0000000..791139c --- /dev/null +++ b/Recipes/Desserts/index.html @@ -0,0 +1,287 @@ + + + + + + + + Desserts — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Desserts +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Desserts#

+
+ +
+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Chicken_ChileVerde.html b/Recipes/Entrees/Chicken_ChileVerde.html new file mode 100644 index 0000000..435c091 --- /dev/null +++ b/Recipes/Entrees/Chicken_ChileVerde.html @@ -0,0 +1,263 @@ + + + + + + + + Chicken Chile Verde — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Chicken Chile Verde +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Chicken Chile Verde#

+
+

Makes 4 servings

+
+
+

Ingredients

+
    +

  • some amount of meat (I used 2 chicken legs + 1 breast)

    • +

  • 15 tomatillos

    • +

  • 1 onion

    • +

  • jalapeño pepper

    • +

  • 2 poblano peppers

    • +

  • 3 serrano peppers (adjust to your favourite spice level)

    • +

  • 1 tomato (optional)

    • +

  • 1 tbsp cumin (possibly ground)

    • +

  • 1 tsp salt

    • +
+
+
+

Put the meat in a pressure cooker. +Roughly chop all vegetables to 3-5 cm pieces, add them to the pressure cooker as well. +Add a tsp of salt and the cumin, make sure to mix stuff well. +Close the pressure cooker and put it on medium high heat. +After 15-20 minutes after it has reached full pressure, take it off the stove. +Take out the meat and reserve it. Blend all the rest. Add salt if necessary. +Put the meat back in, shred it if you like. Eat.

+
+
+

Note

+

I think pretty much any kind of meat would be ok, probably cubes of pork shoulder might be best.

+
+

References

+

Kenji López-Alt

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Chicken_crackerChicken.html b/Recipes/Entrees/Chicken_crackerChicken.html new file mode 100644 index 0000000..3913352 --- /dev/null +++ b/Recipes/Entrees/Chicken_crackerChicken.html @@ -0,0 +1,233 @@ + + + + + + + + Ritz Cracker Chicken — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+ + + + +
+
+
+
+ + +
+

Ritz Cracker Chicken#

+

References

+

Source

+

Section author: Cassie

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Curry_BryansCurry.html b/Recipes/Entrees/Curry_BryansCurry.html new file mode 100644 index 0000000..f9f3093 --- /dev/null +++ b/Recipes/Entrees/Curry_BryansCurry.html @@ -0,0 +1,261 @@ + + + + + + + + Bryan’s Curry — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Bryan’s Curry +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Bryan’s Curry#

+
+

Ingredients

+
    +

  • 2 onions, diced

    • +

  • oil or butter

    • +

  • 4 cloves garlic

    • +

  • 3cm block ginger

    • +

  • curry powder

    • +

  • black pepper to taste

    • +

  • salt

    • +

  • paprika

    • +

  • cayenne

    • +

  • 500 g of any kind of solid vegetable, meat cubes, paneer or tofu

    • +

  • 1/2 can of tomato sauce

    • +

  • 100 g ground cashews

    • +

  • 100 g yogurt

    • +
+
+
+

Sautee onions in butter or oil. When translucent, add garlic ginger paste. Cook 1-2 minutes. +Add spice mixture, cook until fragrant. Add paneer cubes. +(If meat, maybe you should have browned it first, if tofu, simmer it in salted water for a few minutes). +Cook 3 minutes, until everything is coated in spices. Add tomato sauce. Cook until the protein is almost ready. +Add a bit of water/stock if too thick. Add cashews and yogurt. Cook 3-5 minutes more.

+
+
+

Note

+

Tried this with paneer, tofu, potatoes, chickpeas. Anything seems to work ok. +Substituted the ground cashews with ground almonds and almond flour, also seems to work.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Fish_BranzinoAlForno.html b/Recipes/Entrees/Fish_BranzinoAlForno.html new file mode 100644 index 0000000..a12f337 --- /dev/null +++ b/Recipes/Entrees/Fish_BranzinoAlForno.html @@ -0,0 +1,261 @@ + + + + + + + + Branzino al forno — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
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+ Entrees + Branzino al forno +
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+ +
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+ + + + +
+
+
+
+ + +
+

Branzino al forno#

+
+

Ingredients

+

Main:

+
    +

  • 1 branzino

    • +

  • oil

    • +

  • salt

    • +

  • parsley

    • +

  • rosemary

    • +

  • 1 lemon

    • +
+

Garlic parsley sauce:

+
    +

  • garlic

    • +

  • parsley

    • +

  • oil

    • +

  • salt

    • +

  • fermented lemon

    • +
+
+
+

Scale and clean the fish. Season inside and outside with salt and oil. +Inset 3 thin lemon rounds, some parsley and rosemary in the cavity. Bake +vertically (propped up by lemons?) at 430/450 F.

+

For the sauce, chop parsley, garlic and lemon zest, mix with oil and +salt.

+
+

References

+

Source

+

More recipes with branzino: alla ligure

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Lamb_Sabzi.html b/Recipes/Entrees/Lamb_Sabzi.html new file mode 100644 index 0000000..f79d04e --- /dev/null +++ b/Recipes/Entrees/Lamb_Sabzi.html @@ -0,0 +1,257 @@ + + + + + + + + Gohrme Sabzi — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+
+ Entrees + Gohrme Sabzi +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Gohrme Sabzi#

+
+

Ingredients

+
    +

  • 2 lbs lamb shank

    • +

  • 1 large yellow onion

    • +

  • 1/2 cup olive oil

    • +

  • 1 1/2 tsp salt

    • +

  • 1/4 tsp ground black pepper

    • +

  • 1/2 tsp tumeric (I use more)

    • +

  • 1 can kidney beans with juice

    • +

  • ~1 can sadaf gohrma sabzi herbs

    • +

  • 2 dried persian limes, stabbed with a fork

    • +
+
+
+

In a dutch oven brown onions and meat in 3 tbsp oil. Add salt pepper and tumeric. +Pour in 3.5 cups water, kidney beans, pierced limes. +Bring to boil, cover, simmer about 1 hr on low heat stirring occasionally. Add herbs can. +Cover and simmer 2 hours on low heat. Check if meat and beans, season accordingly. +Transfer to serving dish, serve chelow (rice and tahdig). +Pour the liquid from the stew on your tahdig

+
+
+

Note

+

(From Sean) I love this dish with garlic yogurt. Crush 1 bulb of garlic in a 32 oz container of plain yogurt. Stir. Wait one week (or 2) in the fridge.

+
+

Section author: Sean

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Leek_BraisedLeekOrange.html b/Recipes/Entrees/Leek_BraisedLeekOrange.html new file mode 100644 index 0000000..c94ea91 --- /dev/null +++ b/Recipes/Entrees/Leek_BraisedLeekOrange.html @@ -0,0 +1,259 @@ + + + + + + + + Leeks Braised with Oranges — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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+ Entrees + Leeks Braised with Oranges +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Leeks Braised with Oranges#

+
+

Makes 2 large portions

+
+
+

Ingredients

+
    +

  • 4 leeks

    • +

  • oil

    • +

  • 2 oranges

    • +

  • 2 bay leaves

    • +

  • fresh chili

    • +

  • salt and pepper

    • +
+
+
+

Cut the leeks lengthwise and clean them. Pat them dry. +Sear them on medium high heat on both sides.

+

Add juice and zest of one orange, salt pepper, bay leaves and chili. +Top with thin slices from the other orange. +Add some water until leeks are almost submerged. Partly cover and simmer for about 30 minutes +or until ready. Add water if needed.

+
+

References

+

Smillie, J. 2015, Slow Fires, Clarkson Potter

+
+

Note

+

very citrusy and delicious. Maybe add less liquid.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_AglioOlioPeperoncino.html b/Recipes/Entrees/Pasta_AglioOlioPeperoncino.html new file mode 100644 index 0000000..04d479d --- /dev/null +++ b/Recipes/Entrees/Pasta_AglioOlioPeperoncino.html @@ -0,0 +1,230 @@ + + + + + + + + Pasta Aglio, Olio e Peperoncino — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta Aglio, Olio e Peperoncino +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta Aglio, Olio e Peperoncino#

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_Carbonara.html b/Recipes/Entrees/Pasta_Carbonara.html new file mode 100644 index 0000000..f1224d1 --- /dev/null +++ b/Recipes/Entrees/Pasta_Carbonara.html @@ -0,0 +1,266 @@ + + + + + + + + Pasta alla Carbonara — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta alla Carbonara +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta alla Carbonara#

+

This makes enough for 3 (skinny) or 2 (hungry) people.

+
+

Ingredients

+
    +

  • 300 g pasta (spaghetti is traditional, I kind of like short pasta)

    • +

  • 200/250 g guanciale

    • +

  • 3 egg yolks

    • +

  • 3/4 cup grated pecorino

    • +

  • freshly ground black pepper

    • +
+
+
+

Start a pot of salted water on medium high heat. +Cut the pancetta very thin (.3 cm) slices, then make 5 x 3 cm rectangles. +Put the guanciale in a skillet, slowly warm it up to medium heat. +Put the egg yolks in a large bowl (it will need to hold all your pasta eventually), and start whisking them. +Once the guanciale has released a good amount of fat, pour the fat in a separate container. +Once the fat cools down a little, slowly stream it into the yolks while whisking (like making a mayonnaise). +Repeat this operation a few times (until the guanciale gets slightly browned, but not all the way to crunchy, +then move the skillet off the stove). +Drop the pasta in the pot of boiling water.

+

Two minutes before the pasta is al dente, add the grated pecorino and black pepper to the yolk mixture. +Turn the skillet to high heat. +One minute before the pasta is al dente, reserve some water. +Drain the pasta and add it to the skillet with guanciale and a spoonful of cooking water. Reserve some water. +Sautee for a minute or so, adding water if it looks very dry. +Dump the whole thing in the bowl with the yolk mixture, mix, and add some cooking water as needed +(the sauce should quickly become smooth and silky).

+

Serve with a generous amount of freshly ground black pepper.

+
+
+

Warning

+

This is not a completely traditional carbonara recipe. Still delicious!

+

At least it doesn’t commit crimes against humanity (cream or garlic).

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PadThai.html b/Recipes/Entrees/Pasta_PadThai.html new file mode 100644 index 0000000..b02c0ce --- /dev/null +++ b/Recipes/Entrees/Pasta_PadThai.html @@ -0,0 +1,278 @@ + + + + + + + + Pad Thai — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pad Thai +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pad Thai#

+
+

Makes 2 large portions

+
+
+

Ingredients

+

For the sauce:

+
    +

  • 3 tbsp fish sauce

    • +

  • 3 tbsp brown sugar

    • +

  • 3 tbsp white vinegar (substitution for tamarind juice)

    • +

  • 1/2 tbsp dark soy sauce

    • +

  • 1/2 tbsp oyster sauce

    • +

  • 1 tsp paprika

    • +
+

For the stir fry:

+
    +

  • 200 g rice noodles

    • +

  • 4 cloves garlic

    • +

  • 1/2 inch ginger

    • +

  • 3 green onions

    • +

  • 2 eggs

    • +

  • whatever protein

    • +

  • whatever vegetables

    • +

  • some bean sprouts

    • +

  • 1/4 cup chopped peanuts

    • +

  • 1/6 cup chopped cilantro

    • +

  • 1 lime

    • +
+
+
+

This makes two portions, and given the size of my skillet, I separate the ingredients into two portions and cook them separately. +Mix the ingredients for the sauce. +Prepare all the vegetables and protein (finely chop garlic and ginger, slice green onions in big pieces, separating white and green, cut vegetables and protein pretty this so they cook quickly). +Whisk the eggs. +Once all the ingredients are ready, cook the protein on high heat. +I also cook the vegetables about half way through since my stove isn’t too powerful. +Clean the skillet/wok, and on high heat add oil, ginger, garlic and the white part of the green onion. +Once those get to a golden color, add the egg. Let it set for a 10-20 seconds and then scramble it roughly. +If you didn’t cook the vegetables earlier, add them and cook for a minute or so. If not, add them with the protein. +Add the protein. +Add the noodles, and drizzle in the sauce. Make sure everything is coated, and cook until the noodles are ready. +Add a little bit of water if it looks too dry. Just before the end, add the bean sprouts and the green part of the green onions. +Cook for 10 seconds and serve with the chopped peanuts, the cilantro and a wedge of lime.

+
+

References

+

recipetineats

+

feastingathome

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PastaAlFume.html b/Recipes/Entrees/Pasta_PastaAlFume.html new file mode 100644 index 0000000..ae73e43 --- /dev/null +++ b/Recipes/Entrees/Pasta_PastaAlFume.html @@ -0,0 +1,266 @@ + + + + + + + + Pasta al Fumé — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta al Fumé +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta al Fumé#

+
+

Ingredients

+
    +

  • 400 g short pasta

    • +

  • 200/300 g pancetta

    • +

  • 1.5 onions

    • +

  • 2 dried chili

    • +

  • 1.5-2 cups tomato sauce

    • +

  • 200 g swiss cheese

    • +

  • 1-2 tbsp heavy cream

    • +
+
+
+

Cut the pancetta into 2 x 4 x .4 cm cuboids. +Put the pancetta in a skillet with a little bit of oil. Slowly warm up the skillet to medium heat. +Cut the onions to a thin julienne. +Once the pancetta is just sightly crunchy on the outside (still soft inside!), if so inclined, +discard some of the fat. Add the onions, and cook on medium high heat until the onions are caramelized +(once almost caramelized, you can deglaze with a bit of beer and let that evaporate). +Add the chilis after crushing themes. +Add the tomato sauce, simmer for 5 minutes. +Chop the cheese into a small dice, add it to the sauce. +Drop the pasta into a pot of boiling salted water. +Continue mixing the sauce. Two minutes before the pasta is al dente, add the cream to the sauce. +One minute before the pasta is al dente, drain it and add it to the sauce. +Cook in the sauce on medium low heat for the remaining minute.

+
+
+
+

This is a recipe from my grandmother.

+

—Matteo, who at some point was Carlo’s roommate

+
+

Bonus

+

What’s the most religious cheese?

+

Swiss, because it’s holy.

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PastaAllUovo.html b/Recipes/Entrees/Pasta_PastaAllUovo.html new file mode 100644 index 0000000..85f113a --- /dev/null +++ b/Recipes/Entrees/Pasta_PastaAllUovo.html @@ -0,0 +1,251 @@ + + + + + + + + Pasta all’Uovo — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta all’Uovo +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta all’Uovo#

+
+

Ingredients

+
    +

  • 200 g farina 00

    • +

  • 2 eggs

    • +

  • 2 pinches of salt

    • +
+
+
+

Form a well with the flour, break the eggs in it. Add the salt. +With a fork, slowly incorporate the flour into the egg. +Once a shaggy dough is formed, start kneading by hand. Knead for 5-10 minutes, +until the dough is elastic. Rest the dough in the fridge at least 30 minutes. +Roll out with a pasta machine or a rolling pin.

+

Do whatever you want with it.

+
+

References

+

These are proper place for a better, more detailed recipe:

+

Pasta Grannies

+

Evan Funke

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PastaAllaZozzona.html b/Recipes/Entrees/Pasta_PastaAllaZozzona.html new file mode 100644 index 0000000..8934ad4 --- /dev/null +++ b/Recipes/Entrees/Pasta_PastaAllaZozzona.html @@ -0,0 +1,266 @@ + + + + + + + + Pasta alla Zozzona — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta alla Zozzona +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta alla Zozzona#

+
+

Ingredients

+
    +

  • 300 g rigatoni (or whatever short pasta strikes your fancy)

    • +

  • 150 g guanciale

    • +

  • 200 g sausage

    • +

  • 1 onion

    • +

  • 1.5-2 cups tomato sauce (blitzed canned whole peeled tomatoes)

    • +

  • 3 egg yolks

    • +

  • 1/2 cup grated pecorino

    • +
+
+
+

Cut the guanciale into 2 x 4 x .4 cm cuboids and take the sausage meat out of the casing. +Warm a skillet with some olive oil on medium heat. Slice the onion very thinly and add it to the skillet. +Once the onion is tranlucent and slightly golden, add the guanciale and the sausage meat. +Increse the heat to medium high. Once the sausage meat has changed color and is almost cooked through, +add the tomato sauce. Cook on medium low for about 10 minutes, or until the sauce dries up a bit. +Drop the pasta into a pot of boiling salted water. +In a bowl, whisk together the egg yolks and the finely grated cheese until you get a creamy mixture +(add a tsp of the cooking water to make it slightly easier to mix). +One minute before the pasta is al dente, drain it and add it to the sauce, reserving some of the cooking water. +Cook the pasta in the sauce on medium heat for the remaining minute, adding enough cooking water +to make the sauce less dry. +Turn off the stove, and incorporate the egg mixture into the pasta. Serve and eat.

+
+
+

Note

+

Didn’t have pecorino, so I ended up using parmigiano and it was pretty good. +Also added 1 dried chili.

+

This is definitely a dish that very explicitly tries to murder you +(a bit like Pasta al Fumé), but it’s really delicious.

+
+

References

+

Source (Il Cucchiaio d’Argento)

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_Pastitsio.html b/Recipes/Entrees/Pasta_Pastitsio.html new file mode 100644 index 0000000..31b7e3f --- /dev/null +++ b/Recipes/Entrees/Pasta_Pastitsio.html @@ -0,0 +1,274 @@ + + + + + + + + Pastitsio — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pastitsio +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pastitsio#

+
+

Makes 1 9x13 inch pan worth

+
+
+

Ingredients

+

For the meat sauce:

+
    +

  • 1 medium chopped onion

    • +

  • 2 cloves mashed garlic (?)

    • +

  • 1 lb. ground lamb

    • +

  • 1 lb. ground beef

    • +

  • 2.5 cups tomato puree (can use tomato sauce instead and cook longer)

    • +

  • 1/2 tsp dried oregano

    • +

  • 1/4 tsp ground cinnamon

    • +

  • 1/4 tsp pepper

    • +
+

For the white sauce:

+
    +

  • 2 cups milk

    • +

  • 6 Tbsp flour

    • +

  • ~4 Tbsp butter/olive oil

    • +

  • salt/pepper/garlic powder to taste

    • +
+

Other:

+
    +

  • Parmesan cheese

    • +

  • 1 lb. grated mozarella

    • +

  • 1 lb. penne

    • +
+
+
+

Sautee the onion in olive oil for a few minutes. Add in garlic. Add the lamb and beef and cook until all meat is fully cooked. +Drain fat. Add tomatoe puree, oregano, pepper, cinnamon and any other desired spires and simmer for 15 minutes. +Meanwhile, make white sauce. Start with a roux of flour and butter (can substitute a little of it with olive oil). Add in seasonings. +Slowly add in milk, checking consistency as you go (you may not need all of the milk). +Cook pasta. +Put together in a 13 x 9 in baking pan. There should be 2 completely layers of pasta, a little parmesan, white sauce, red sauce, and mozarella. +Bake for 35-40 minutes, covering with aluminum foil at the start so the cheese doesn’t burn.

+
+
+

Note

+

This is a family recipe of Tori’s. We have a hard copy of the recipe, but I’m not sure where it’s from.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PateDiOlive.html b/Recipes/Entrees/Pasta_PateDiOlive.html new file mode 100644 index 0000000..d5db76a --- /dev/null +++ b/Recipes/Entrees/Pasta_PateDiOlive.html @@ -0,0 +1,257 @@ + + + + + + + + Pasta al Paté di Olive — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta al Paté di Olive +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta al Paté di Olive#

+
+

Makes 2 to 3 servings

+
+
+

Ingredients

+
    +

  • pasta

    • +

  • 200 g kalamata olives

    • +

  • 6 cloves of garlic

    • +

  • parmigiano

    • +

  • olive oil

    • +
+
+
+

With a mezzaluna knife (or whatever really), chop the garlic and olives until they form +a very fine paste. +Put a few generous spoonfuls of olive paste, a couple tbsp of olive oil and a small mound of +grated parmigiano in each plate. Cook the pasta until al dente, drain, add it to the plates. +Mix. Eat.

+
+
+

Note

+

Yes, chopping the stuff is time consuming and annoying, but the effort will make everything taste better. +You can use a blender, just don’t tell me.

+

This is very garlic-y, feel free to chage the amount of garlic to your taste. More is better.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PeanutNoodles.html b/Recipes/Entrees/Pasta_PeanutNoodles.html new file mode 100644 index 0000000..60b26b1 --- /dev/null +++ b/Recipes/Entrees/Pasta_PeanutNoodles.html @@ -0,0 +1,260 @@ + + + + + + + + Peanut Noodles — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Peanut Noodles +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Peanut Noodles#

+
+

Ingredients

+

Sauce:

+
    +

  • 1/2 cup creamy peanut butter

    • +

  • 1/4 cup soy sauce

    • +

  • 3 tbsp sesame oil

    • +

  • 2 tbsp vegetable oil (I always substitute with either sesame oil or chili oil)

    • +

  • at least a tablespoon of grated ginger (I use a microplane)

    • +

  • at least 6 gloves of garlic, pressed

    • +

  • optional: crushed red pepper flakes (if not using chili oil)

    • +
+

Other:

+
    +

  • 1 pound pasta (or however much you want at a given time)

    • +

  • scallions or green onions or something similar for garnishing

    • +
+
+
+

Combine all the sauce ingredients, adjusting amounts to taste. +Cook and strain pasta. +Pour sauce over pasta and mix. I prefer the sauce not cooked, so I sometimes keep a little extra to add after the initial mixing since it cooks a little when added to hot pasta in a hot pot.

+
+

References

+

This recipe comes from Talia.

+
+

Note

+

This proportions can be altered to taste. I usually make the recipe to use for one meal and then freeze the rest, so I only cook however much pasta I want on a given day. Even when frozen, the sauce is still soft enough to scoop some of it out.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_PorroSalsiccia.html b/Recipes/Entrees/Pasta_PorroSalsiccia.html new file mode 100644 index 0000000..d4c6d3a --- /dev/null +++ b/Recipes/Entrees/Pasta_PorroSalsiccia.html @@ -0,0 +1,255 @@ + + + + + + + + Pasta al Porro e Salsiccia — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta al Porro e Salsiccia +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta al Porro e Salsiccia#

+
+

Ingredients

+
    +

  • 200 g pasta

    • +

  • 2 big leeks

    • +

  • 150-200 g sausage (see Salsicce)

    • +

  • 2/3 cup dry white wine

    • +

  • generous amount of freshly ground black pepper

    • +
+
+
+

Slice the leeks into very thin rounds (stop after the light green part) and wash them thoroughly. +Add 2 tbsp of olive oil to a skillet, and turn the heat to medium high. +Take the sausage meat out of the casing, and add it in small chunks to the skillet. +Cook until lightly browned. Add the sliced leeks to the skillet, and cook +until they turn translucent and lightly golden. Deglaze with the wine. +In the meantime, drop the pasta into a pot of boiling salted water. Reserve 1/2 cup cooking liquid, +drain a couple of minutes shy of al dente. Add to the pan with the sauce and cook over medium heat for a couple of minutes, +adding cooking water as necessary. Top with freshly ground black pepper.

+
+
+

Note

+

This one comes from Jessica.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_RaguFunghiSalsiccia.html b/Recipes/Entrees/Pasta_RaguFunghiSalsiccia.html new file mode 100644 index 0000000..c6dc316 --- /dev/null +++ b/Recipes/Entrees/Pasta_RaguFunghiSalsiccia.html @@ -0,0 +1,264 @@ + + + + + + + + Tagliatelle al Ragù di Funghi e Salsiccia — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Tagliatelle al Ragù di Funghi e Salsiccia +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Tagliatelle al Ragù di Funghi e Salsiccia#

+
+

Ingredients

+
    +

  • 300 g fresh tagliatelle (see Pasta all’Uovo)

    • +

  • 1 cup dried porcini mushrooms

    • +

  • 200 g sausage (see Salsicce)

    • +

  • 1 onion

    • +

  • 1.5-2 cups tomato sauce (blitzed canned whole peeled tomatoes)

    • +

  • 1/2 cup dry white wine

    • +

  • 1 cup chicken stock

    • +

  • 1 bay leaf

    • +
+
+
+

Let the dried porcini soak in very warm water for at least 15 minutes. +Warm up a sautee pan on medium heat with 1-2 tbsp of olive oil. +Thinly slice the onion and add it to the pan. Sautee the onion until translucent and lightly golden. +Sprinkle a pinch of salt mid way. +Take the sausage meat out of the casing and add it to the pan. Once it has turned color and is almost cooked through, take the porcini +out of the water, squeeze them, very roughly chop them and add them to the pan. +Turn the heat to medium high, and after 3-5 minutes deglaze with the white wine. +Add the chicken stock, and between 1/2 and 1 cup of the water the porcini were sitting in. +Once it starts lightly boiling, add the tomato sauce and the bay leaf. +After 5 minutes, turn the stove to low, and let simmer until it reaches a thick, creamy consistency +(maybe about 30 minutes?). +Drop the pasta into a pot of boiling salted water. Reserve 1/2 cup cooking liquid, +drain when just shy of al dente. Add to the pan with the sauce and cook over medium heat for a couple of minutes, +adding cooking water as necessary.

+
+
+

Note

+

Very delicious.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_RavioliWithKaleAndPancetta.html b/Recipes/Entrees/Pasta_RavioliWithKaleAndPancetta.html new file mode 100644 index 0000000..076b9d8 --- /dev/null +++ b/Recipes/Entrees/Pasta_RavioliWithKaleAndPancetta.html @@ -0,0 +1,267 @@ + + + + + + + + Ravioli di Zucca with Kale and Pancetta — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Ravioli di Zucca with Kale and Pancetta +
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+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Ravioli di Zucca with Kale and Pancetta#

+
+

Ingredients

+

For the ravioli:

+
    +

  • 300 g of pasta all’uovo

    • +

  • a butternut squash

    • +

  • 1/2 cup breadcrumbs

    • +

  • 3/4 cups freshly grated parmigiano

    • +

  • 1 finely diced garlic clove

    • +

  • some chopped green onions

    • +

  • 1 tsp maple syrup

    • +

  • salt and pepper to taste

    • +
+

For the sauce:

+
    +

  • 100 g pancetta

    • +

  • a bunch of kale or swiss chard

    • +

  • 1/4 cup cream

    • +
+
+
+

Bake the peeled and cubed squash in a 350F oven with some oil until soft. +Blend with the rest of the ingredients, adding the breadcrumbs until a thick consistency is achieved +(something like ricotta).

+

Fill the ravioli (see links in Pasta all’Uovo for shaping).

+

Cut the pancetta very thin slices, then make 5 x 3 cm rectangles. +Put the pancetta in a skillet with a little bit of oil. Slowly warm up the skillet to medium heat. +Once the pancetta has released enough fat and is slightly crispy, add the kale to the skillet. +Drop the ravioli in the boiling, salted water, cook for 2-5 minutes, depending how thick your pasta is. +One minute before draining them, add the cream to the skillet. Drain the ravioli, and add them to the skillet. +Cook for another minute, add grated parmigiano and pepper to taste.

+
+
+

Note

+

Maybe pecorino would be better in the filling?

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_SalmonLemonVodka.html b/Recipes/Entrees/Pasta_SalmonLemonVodka.html new file mode 100644 index 0000000..96b5d71 --- /dev/null +++ b/Recipes/Entrees/Pasta_SalmonLemonVodka.html @@ -0,0 +1,249 @@ + + + + + + + + Pasta al Salmone — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta al Salmone +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta al Salmone#

+
+

Ingredients

+
    +

  • short pasta

    • +

  • smoked salmon

    • +

  • lemon

    • +

  • vodka

    • +

  • butter

    • +
+
+
+

while pasta is cooking, take about half a cup of cooking liquid and pour in a skillet. +Make it boil. Add a little bit of cold butter (30 grams or so) and mix until it emulsifies. +You can use more water and butter if you want more sauce. Add juice of 1 big lemon (and zest if you like lemon). +About 1 minute before the pasta is cooked, drain and reserve some water just in case. Add the pasta to the skillet, cook 1 minute. +Add the salmon and a little bit of vodka (say 3 tbsp). Quickly mix until the salmon is barely cooked. +Plate, add more salmon bites on top and a generous amount of freshly cracked pepper

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pasta_TonnoEPomodoro.html b/Recipes/Entrees/Pasta_TonnoEPomodoro.html new file mode 100644 index 0000000..c6369c1 --- /dev/null +++ b/Recipes/Entrees/Pasta_TonnoEPomodoro.html @@ -0,0 +1,261 @@ + + + + + + + + Pasta al Tonno e Pomodoro — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pasta al Tonno e Pomodoro +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pasta al Tonno e Pomodoro#

+
+

Ingredients

+
    +

  • 300 g pasta (I like short pasta for this)

    • +

  • 300-400 g tomato passata (or tomato sauce)

    • +

  • 2 can of oil-packed tuna

    • +

  • 1.5 yellow or red onions

    • +

  • 2 tbsp olive oil

    • +

  • salt

    • +

  • a couple of dried chilis (or any kind scoville-increaser of your choice)

    • +
+
+
+

Get a pot of salted water on a medium high heat. +In a skillet, sautee the onions (sliced, but not paper thin) for 5-10 minutes until they start to turn golden. +Add the tuna (feel free to discard the oil that comes in the can), break it in 1-2 cm chunks with the back of a wooden spoon. +Continue sauteeing for 3-5 more minutes on medium high heat. Stir often to avoid tuna explosions. +Add the dried chilis, cook one more minute and add the tomto passata.

+

Drop the pasta in the pot of boiling salted water +(this assumes it will cook in about 10 minutes, +if it has a faster cooking time make sure to cook the sauce for at least 5 minutes). +When it is 2 minutes shy of al dente, drain reserving a cup of cooking water. +Stir the pasta in the sauce, continue cooking on high heat for two minutes, +adding some of the cooking water if it looks too dry.

+
+
+

Note

+

Kalamata olives make a great addition to the sauce (to be added after the tuna), +unfortunately Tori doesn’t like them…

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pepper_Peperonata.html b/Recipes/Entrees/Pepper_Peperonata.html new file mode 100644 index 0000000..4525182 --- /dev/null +++ b/Recipes/Entrees/Pepper_Peperonata.html @@ -0,0 +1,253 @@ + + + + + + + + Peperonata — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Peperonata +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Peperonata#

+
+

Ingredients

+
    +

  • 6 peppers (various colors!)

    • +

  • 2 red onions

    • +

  • 2 cloves of garlic

    • +

  • tiny rosemary sprig

    • +

  • 1-2 cups tomato sauce (can be passata, canned tomatoes, grated and cooked fresh tomatoes…)

    • +

  • splash of vinegar

    • +
+
+
+

Put the two garlic cloves (smashed) in a pot with 1-2 tablespoons to oil. +Heat to medium heat, add the onions (sliced into medium julienne), cook until translucent. +Add a pinch of salt. Add the peppers (sliced into batonnets). Cook uncovered for 5 minutes. +Put a lid on the pot and cook until (the peppers are soft) - 5 minutes. +Add the tomato sauce and cook for the remaining 5 minutes. +Salt to taste, and if so inclined, add a splash of vinegar.

+

Serve cold, possibly after a day in the fridge.

+
+

References

+

Source

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pie_GaletteWithOnions.html b/Recipes/Entrees/Pie_GaletteWithOnions.html new file mode 100644 index 0000000..1a598c1 --- /dev/null +++ b/Recipes/Entrees/Pie_GaletteWithOnions.html @@ -0,0 +1,276 @@ + + + + + + + + Galette with Onions — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Galette with Onions +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Galette with Onions#

+
+

Ingredients

+

For the crust (makes 2):

+
    +

  • 450 g AP flour

    • +

  • 300 g frozen butter

    • +

  • 150 g cold water

    • +

  • 5 g salt

    • +
+

For the filling:

+
    +

  • 3 Onions

    • +

  • 2 tbsp olive oil

    • +

  • 1 tbsp butter

    • +

  • a bunch of green onion and/or scallions and/or one leek

    • +

  • 2 tbsp Dijon mustard

    • +

  • copious amount of Comte

    • +
+
+
+

For the crust:

+

Cube the frozen butter into 3cm cubes. Add flour, salt and butter to a food processor. +Process until the biggest butter chunk is about 1cm. +Start rolling it on your work surface until the butter chunks are flattened out a bit. +Add the water gradually, folding the dough onto itself and rolling it until it comes together. +Divide in two, wrap in plastic wrap (make sure to roll the wrapped dough so that it fill the plastic). +Chill for 30 minutes before rolling out (or freeze until needed).

+

For the filling:

+

Sautee the thinly sliced onions in a skillet with the oil and butter. They should be golden, +but not yet caramelized. Set aside, and in the same skillet sautee quickly the green onions, +thinly sliced lengthwise.

+

Roll out the dough to 3mm thick. Spread the mustard up to 5cm-ish to the edges. +Cover with the sauteed onions. Grate the cheese to cover the onions. +Top with the green onions. +Fold the edges to overlap on top of the onions for a few cm.

+

Bake at 375 F for about 40 minutes.

+
+

References

+

Tartine book for the pie dough.

+

Triple-threat onion galette (Bon Appetit)

+
+

Note

+

We tried both Comte and Gruyere and preferred Comte. +I think i would have liked to eggwash the exposed dough.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pork_PorkRillettes.html b/Recipes/Entrees/Pork_PorkRillettes.html new file mode 100644 index 0000000..a6ff1ec --- /dev/null +++ b/Recipes/Entrees/Pork_PorkRillettes.html @@ -0,0 +1,259 @@ + + + + + + + + Pork Rillettes — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pork Rillettes +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pork Rillettes#

+
+

Ingredients

+
    +

  • 1 kg pork shoulder, cut into chunks

    • +

  • 2 cloves garlic

    • +

  • sprig rosemary

    • +

  • a couple bay leaves

    • +

  • zest of half of a lemon

    • +

  • 2 cups of some kind of stock

    • +

  • salt and pepper to taste

    • +
+
+
+

The day before, salt the pork and rest uncovered in fridge. +Brown pork in a dutch oven. Add the rest of the ingredients, put in a 275 F oven for 2.5-3 hours. +Take out the cooked pork (should be very tender and almost fall apart). Shred the pork. +Continue reducing the liquid. Once reduced, add some of the liquid and fat to the shredded pork. +Salt and pepper to taste. Pack tightly in a jar (small ones are better). Top with some of the fat. +Store in fridge for up to a week.

+
+

References

+

Source NYT

+

Source BonAppetit

+
+

Note

+

The lemon zest was great! Didn’t end up using all the liquid, the remaining stock was +very dense and flavorful. More, smaller jars rather than a single big one would have been better.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Pork_Salsicce.html b/Recipes/Entrees/Pork_Salsicce.html new file mode 100644 index 0000000..62d30f2 --- /dev/null +++ b/Recipes/Entrees/Pork_Salsicce.html @@ -0,0 +1,259 @@ + + + + + + + + Salsicce — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Salsicce +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Salsicce#

+
+

Ingredients

+
    +

  • 1 kg pork shoulder

    • +

  • 20 g salt

    • +

  • 2 cloves garlic

    • +

  • 50 ml white wine

    • +

  • 6 g freshly ground black pepper

    • +

  • 3 cloves

    • +

  • a dash of nutmeg

    • +

  • sausage casings

    • +
+
+
+

Let the cloves and the smashed garlic soak in the wine for at least an hout. +Chop the pork into ~4cm cubes (or whatever will easily fit in your meat grinder), and put them in the freezer +until very firm but not frozen. Grind on a coarse setting. +Mix in the salt, pepper and nutmeg very thoroughly. Add the wine and mix again. +refrigerate the mixture for at least an hour.

+

Fill the casings!

+

The sausages should rest refrigerated at least a couple hours, but no more than 3-4 days.

+
+

References

+

Salsiccia fatta in casa

+
+

Note

+

You can (possibly should!) substitute about 1/3 of the pork shoulder with pork belly, but I didn’t have any…

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Sandwich_CroqueMadame.html b/Recipes/Entrees/Sandwich_CroqueMadame.html new file mode 100644 index 0000000..859653f --- /dev/null +++ b/Recipes/Entrees/Sandwich_CroqueMadame.html @@ -0,0 +1,265 @@ + + + + + + + + Croque Madame — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Croque Madame +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Croque Madame#

+
+

Ingredients

+

For the sandwich:

+
    +

  • 2 slices bread

    • +

  • 2 ounces deli ham (french is recommended)

    • +

  • 1 1/3 cup grated gruyere cheese, divided

    • +

  • 2 teaspoons whole grain mustard

    • +

  • fresh cracked black pepper to taste

    • +
+

For the Bechamel (3 - 4 sandwiches):

+
    +

  • 3 tablespoons 45 g all purpose flour

    • +

  • 4 tablespoons 70 g unsalted butter

    • +

  • 2 cups 512 g warmed milk

    • +

  • optionally you can add a bay leaf to the warm milk before adding it to the bechamel

    • +

  • scant 1/4 teaspoon ground nutmeg (fresh grated is ideal)

    • +
+
+
+

For the bechamel: warm the milk (stop before boiling, possibly add bay leaf and nutmeg). Heat the butter in a separate pot. +Add flour to butter and whisk. Cook a few minutes. Add milk in batches whisking. +Simmer for a few minutes.

+

Spread mustard on each slice of bread. Grate cheese on the bottom slice, top with ham. +Grate more cheese on top. Top with other slice, press slightly. Cook in a pan with butter, both sides. +Place in sheet tray. Pour bechamel, grate more cheese. Broil until ready.

+

Fry egg. Put egg on top of sandwich.

+
+

References

+

Source

+
+

Note

+

Tried this with weird pancetta sticks and caramelized onions instead of ham, and poached instead of fried egg. Topped with chopped parsley and fermented lemon peel. Would be better with some vegetable to make it lighter, maybe grilled eggplant.

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/Tomato_PappaColPomodoro.html b/Recipes/Entrees/Tomato_PappaColPomodoro.html new file mode 100644 index 0000000..a984908 --- /dev/null +++ b/Recipes/Entrees/Tomato_PappaColPomodoro.html @@ -0,0 +1,256 @@ + + + + + + + + Pappa col Pomodoro — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Entrees + Pappa col Pomodoro +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Pappa col Pomodoro#

+
+

Ingredients

+
    +

  • about 2 cups tomato sauce (can be passata, canned tomatoes, grated and cooked fresh tomatoes…)

    • +

  • 200-300 g stale bread

    • +

  • 1 red onion

    • +

  • 2 cloves of garlic

    • +

  • either a few basil leaves or a tiny rosemary sprig

    • +
+
+
+

Slice the bread into thin slices, dry in the oven (300F?). +Slice the onion into thick (3mm slices). Smash the garlic in its peel. +Add 2 tablespoons of oil to a pot on medium-low heat. Add onion and garlic, sprinkle a pinch of salt. +The onion just needs to turn translucent and sweat, not brown. +Add the tomato sauce, continue cooking for 5 minutes or so. +Put the bread slices on top of the tomato. Cook covered for a few minutes. +If necessary add a bit of water. Cook for 15 minutes on medium heat. After the first 5 minutes, +break down the bread and mix. Discared the garlic cloves. +Once cooked, break down the bread completely with a whisk. Rest for 5 minutes. +Add the herbs. Whisk in a generous amount of oil. Serve.

+
+

References

+

Source 1

+

Relevant song

+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Entrees/index.html b/Recipes/Entrees/index.html new file mode 100644 index 0000000..57f5124 --- /dev/null +++ b/Recipes/Entrees/index.html @@ -0,0 +1,259 @@ + + + + + + + + Entrees — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Entrees +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Entrees#

+
+ +
+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_ApplePie.html b/Recipes/Gelato/Gelato_ApplePie.html new file mode 100644 index 0000000..487a228 --- /dev/null +++ b/Recipes/Gelato/Gelato_ApplePie.html @@ -0,0 +1,257 @@ + + + + + + + + Apple Pie Ice Cream — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Apple Pie Ice Cream +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Apple Pie Ice Cream#

+
+

Ingredients

+

For the ice cream:

+
    +

  • 400 g milk

    • +

  • 200 g cream

    • +

  • 2 egg yolks

    • +

  • ~90 g white sugar

    • +

  • ~20 g brown sugar

    • +

  • 1 tsp cinnamon (I think a little less would be better - see notes)

    • +
+

For the mix-ins:

+
    +

  • 2 apples, peeled and sliced into small pieces

    • +

  • just under 1/4 cup brown sugar

    • +

  • 3/4 tsp cinnamon

    • +

  • ~ 1 Tbsp butter

    • +

  • several graham crackers, mashed

    • +
+
+
+

Mix both kinds of sugar and cinnamon in a bowl on the side. +Whisk milk, cream, and egg yolks in a pot. +Heat to 40C, then add the sugar mixture. +Heat to 82C, and maintain that temperature for 3 minutes. +Cool down quickly in ice bath, let rest in the fridge overnight.

+

Peel and cut up the apples (into pretty small pieces). +Heat up butter in a frying pan. +Add the apples, cinnamon, brown sugar, and mix. +Cook for 10-20 minutes until apples are soft. +Cool.

+

Mash up a few graham crackers.

+

Churn the ice cream. +When done, put it onto a container and swirl in the apples and graham crackers. +Freeze.

+
+

References

+

I altered the cream gelato recipe for the base (see referenes on that recipe page) and figured everything else out after skimming over a lot of apple pie ice cream recipes online (they were all pretty similar and there wasn’t one in particular that I followed).

+
+

Note

+

This was a good first attempt, but I think it could be improved. Without the apple mixture, the ice cream had about the right amount of cinnamon for me if I wanted to make cinnamon ice cream. Since there was cinnamon with the apples, I would probably cut down on the amount of cinnamon in the ice cream (maybe to half of what I used?). Also, I would make more ice cream (the fior di latte gelato recipe currently makes a better amount for our ice cream maker). I had way too many apples for the amount of ice cream, although the left-over ones were a delicous snack. I also had way too many graham cracker crumbs (I think I mashed up around 4 or 5 homemade ones). I think I should have cut the apples even smaller (I cut them into thin slices and then cut the slices in one direction, but that left pieces that were ~1cm long in one direction and thin in the other two - they should be even smaller). I’d also probably cook the apples even longer. Overall, I’m pretty happy with how this turned out, but the primary flavor was cinnamon. The apples and graham crackers do add an interesting texture. The apples made the ice cream more solid/icy than I would like while trying to scoop the ice cream, but I’m not sure if there’s anything I can do about that. I ended up using skim milk since that’s what we had at home, so maybe it would be a bit better if I had used whole milk instead?

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_Boysenberry.html b/Recipes/Gelato/Gelato_Boysenberry.html new file mode 100644 index 0000000..bb9d8a9 --- /dev/null +++ b/Recipes/Gelato/Gelato_Boysenberry.html @@ -0,0 +1,240 @@ + + + + + + + + Boysenberry Ice Cream — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Boysenberry Ice Cream +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Boysenberry Ice Cream#

+
+

Ingredients

+
    +

  • 245 g (1 cup) milk

    • +

  • 240 g (1 cup) cream

    • +

  • 1/2 cup plus a tiny bit sugar

    • +

  • 1 pint frozen boysenberries

    • +

  • juice half a lemon

    • +

  • ~1/2 tsp vanilla

    • +
+
+
+

Heat frozen boysenberries, 1/2 cup sugar, and lemon juice in a pan. +Cook (stirring frequently) until mixture begins to thicken. Cool. +Heat milk, cream and a little bit of sugar until it is just boiling. +Remove from heat, cover, and let steep for 20 minutes. Cool. +Once both mixtures have fully cooled, mix together and add vanilla. +Churn.

+
+

References

+

Source: Modified from the book Molly Moon’s Homemade Ice Cream.

+
+

Note

+

The consistency seemed pretty good (it was pretty smooth), but I wasn’t quite happy with the flavor. I think I would try adding more boysenberries (and maybe see if the boysenberry flavor is stronger if I don’t cook them). I would also alter the ratio of milk and cream so there’s more milk and less cream. The ice cream seemed too creamy to me, when I wanted the berry flavor to dominate. I’m not sure what was the fat percentage of the milk I used for this, but I don’t think it was skim milk, so maybe using 2/3 skim milk and 1/3 cream (like I do for mint ice cream) would be better.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_Crema.html b/Recipes/Gelato/Gelato_Crema.html new file mode 100644 index 0000000..462d4f3 --- /dev/null +++ b/Recipes/Gelato/Gelato_Crema.html @@ -0,0 +1,242 @@ + + + + + + + + Gelato alla Crema — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Gelato alla Crema +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Gelato alla Crema#

+
+

Ingredients

+
    +

  • 400 g milk (2% or whole)

    • +

  • 200 g cream (36% fat)

    • +

  • 2 egg yolks

    • +

  • 120 g sugar

    • +

  • 15 g cornstarch

    • +

  • zest of 1 lemon

    • +
+
+
+

Mix sugar and cornstarch. +Whisk milk, cream, and egg yolks in a pot. +Heat to 40C, then add the sugar mixture. +Heat to 82C, and maintain that temperature for 3 minutes. +Cool down quickly in ice bath, let rest in the fridge overnight.

+
+

References

+

Source 1 +Source 2

+
+

Note

+

The first time I made it, I used 4 egg yolks, and it was really rich and creamy. The second time, I used only 2 egg yolks, and it was still quite delicious and creamy, so I’m probably going to stick with that. The first time I used 2% milk and the second I used whole milk, and both seemed to work well. The second time I added around 1/2-1 tsp vanilla after I had let it cool down in the ice bath and before refrigerating. I think I could add more if I want it to have a vanilla flavor. It might we worth trying either cooking to a slightly lower temperature or adding the egg later since this ice cream is very custardy.

+

This works well to pour coffee over it (Carlo made an affogato with it). It also works to add chunks of cookie dough for cookie dough ice cream.

+

Carlo: made it with 3 eggs to split the difference, was good. Could increase the total yield though.

+
+

Section author: Carlo + Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_Fiordilatte.html b/Recipes/Gelato/Gelato_Fiordilatte.html new file mode 100644 index 0000000..e8efbfe --- /dev/null +++ b/Recipes/Gelato/Gelato_Fiordilatte.html @@ -0,0 +1,236 @@ + + + + + + + + Gelato al Fiordilatte — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Gelato al Fiordilatte +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Gelato al Fiordilatte#

+
+

Ingredients

+
    +

  • 500 g milk (2%)

    • +

  • 200 g cream (36% fat)

    • +

  • 100 g sugar

    • +

  • about 20 g honey

    • +

  • 15 g cornstarch

    • +
+
+
+

Mix sugar, honey, cornstarch. +Mix milk and cream in a pot. +Heat to 40C, add the sugar mixture. +Heat to 75C, maintaing the temperature for 3 minutes. +Cool down quickly in ice bath, let rest in the fridge overnight.

+
+

References

+

Source 1 +Source 2 +Source 3

+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_Fiordilatte2.html b/Recipes/Gelato/Gelato_Fiordilatte2.html new file mode 100644 index 0000000..d54dbd8 --- /dev/null +++ b/Recipes/Gelato/Gelato_Fiordilatte2.html @@ -0,0 +1,237 @@ + + + + + + + + Gelato al Fiordilatte (2) — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Gelato al Fiordilatte (2) +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Gelato al Fiordilatte (2)#

+
+

Ingredients

+
    +

  • 565 g milk (0% fat)

    • +

  • 225 g cream (36% fat)

    • +

  • 225 g sugar

    • +

  • 30 g nonfat dry milk

    • +

  • 1 g guar gum

    • +

  • 2 g salt

    • +
+
+
+

Mix 360 g of milk and all the solids. Heat to 50 C. +Icorporate with the rest of the liquids. Refrigerate at least 12 hours.

+
+

References

+

seriouseats

+
+

Note

+

This is WAY too much guar gum (the flavour was good but the consistency was super weird). A good start might be 1.5g. Will update next time I try it.

+

Tried with 1.2g of Guar Gum, still too much!

+
+

Section author: Carlo

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_IceCreamBars.html b/Recipes/Gelato/Gelato_IceCreamBars.html new file mode 100644 index 0000000..58a0d58 --- /dev/null +++ b/Recipes/Gelato/Gelato_IceCreamBars.html @@ -0,0 +1,245 @@ + + + + + + + + Cookie dough ice cream bar — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Cookie dough ice cream bar +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + + + +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_LemonSorbet.html b/Recipes/Gelato/Gelato_LemonSorbet.html new file mode 100644 index 0000000..8834751 --- /dev/null +++ b/Recipes/Gelato/Gelato_LemonSorbet.html @@ -0,0 +1,235 @@ + + + + + + + + Lemon Sorbet — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Lemon Sorbet +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Lemon Sorbet#

+
+

Ingredients

+
    +

  • 1.5 cups lemon juice

    • +

  • zest of 4 lemons

    • +

  • 2 cups water

    • +

  • 1.5 cups sugar

    • +
+
+
+

Zest and juice the lemons and let the zest sit in the juice for around 24 hours. +Mix the water and the sugar in a pan and heat up until the sugar has entirely dissolved. Take off the stove. +Strain the lemon juice (so the zest gets strained out) and mix with the water/sugar mixture. +Put the mixture in the fridge until completely cool. +Churn in the ice cream maker on the sorbet setting until the noise changes and it looks like it’s the right consistency.

+
+
+

Note

+

We’ve made lemon sorbet with a variety of water/sugar/lemon juice ratios, and I’m still not quite sure what is ideal, but this one turned out well. It probably depends some on how sweet the lemons are though. I don’t always let the zest sit in with the juice ahead of time (sometimes I just add the zest to the sorbet), but this method seems to work well, although it’s not necessary if time is limited.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_Maple.html b/Recipes/Gelato/Gelato_Maple.html new file mode 100644 index 0000000..43abdde --- /dev/null +++ b/Recipes/Gelato/Gelato_Maple.html @@ -0,0 +1,241 @@ + + + + + + + + Maple ice cream — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Maple ice cream +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Maple ice cream#

+
+

Ingredients

+
    +

  • 1 cup maple syrup

    • +

  • 1.5 cups milk

    • +

  • 21.5 cups cream

    • +

  • 2 egg yolks

    • +
+
+
+

Put maple syrup in a pan and reduce it until it’s around 1/2 - 3/4 of its initial volume. +After that’s done, heat up cream, milk, and egg yolks until it reaches 180 F. +Take off heat and add in syrup. +Chill in fridge overnight. +Once cool, pour into ice cream maker and churn.

+
+
+

Note

+

The first time I tried this, I used 1.5 cups of maple syrup, and it was too sweet for me. The texture was amazing though. +Using less maple syrup still gives it a strong maple flavor and the sweetness isn’t quite as overwhelming. +The texture isn’t quite as good, but it’s still pretty good. +I added toasted walnuts to this and it worked well. +When reducing the syrup, I’m usually lazy, so I take it off after 10-20 minutes when it’s only down to around 3/4 of the initial volume (approximately). +I’ve used different mixes of skim and whole milk, and everything I’ve tried has worked well. +This is delicious on it’s own, and works well in coffee and as a waffle topping.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_Mint.html b/Recipes/Gelato/Gelato_Mint.html new file mode 100644 index 0000000..5e57f2a --- /dev/null +++ b/Recipes/Gelato/Gelato_Mint.html @@ -0,0 +1,240 @@ + + + + + + + + Gelato alla Menta — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Gelato alla Menta +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Gelato alla Menta#

+
+

Ingredients

+
    +

  • 490 g milk (2%)

    • +

  • 250 g cream (36% fat)

    • +

  • 135 g sugar

    • +

  • 2 egg yolks

    • +

  • 25 mint leaves

    • +

  • few drops of vanilla

    • +
+
+
+

Heat milk, cream and mint leaves to 180F, take off heat and cover. +Steep for 10 minutes. Strain out the leaves (press the leave in the strainer to get the oils out). +Whisk egg and sugar together, whisk half of the milk mixture in. Add the resulting liquid to +the rest of the milk mixture. Heat to 160F, take off heat. +Put the mixture in another bowl, cover and cool until it’s fridge temperature.

+

Churn.

+
+

References

+

Source

+
+

Note

+

The first time I tried it since creating this recipe, I used the recipe here and it was a little icy. The second time, I replaced the 2% milk with whole milk and it was still a little icy. It’s been smoother/creamier before so I’m not sure what was different. I could try skim milk since that’s probably what I’ve used before, but it’s not obvious to me that would make it smoother. One time I mixed in chocolate ganache after it had churned, and it looked great and tasted good, but I think I prefer my mint ice cream without chocolate.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/Gelato_RaspberrySorbet.html b/Recipes/Gelato/Gelato_RaspberrySorbet.html new file mode 100644 index 0000000..e5aad71 --- /dev/null +++ b/Recipes/Gelato/Gelato_RaspberrySorbet.html @@ -0,0 +1,212 @@ + + + + + + + + Raspberry sorbet — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Gelato + Raspberry sorbet +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Raspberry sorbet#

+
+

Ingredients

+
    +

  • 650 g pureed (frozen) raspberries

    • +

  • 250 g water

    • +

  • 150 g sugar

    • +
+
+
+

Puree raspberries in food processor. +They’re easier to strain if they’ve had some time to defrost first. +Create a simple syrup by heating up the water and sugar together in a pan until the sugar has fully dissolved. +Mix the raspberries with the simple syrup. +It’s possible to strain at this point if the raspberries were previously too frozen to strain easily. It’s ok if some seed remain, but I was happy that I removed most of them. +Churn in ice cream maker for 30 minutes on the sorbet setting.

+
+
+

Note

+

I had tried making raspberry ice cream several times (replacing some of the milk/cream in the fior di latte recipe with pureed raspberries added at the end), and each time even as I increased the ratio of raspberries to milk/cream I just wanted it to be more raspberry-y. I finally decided to ditch the cream/milk entirely and just go with sorbet. This is amazing raspberry goodness that doesn’t seem diluted in any way, like the ice cream did. I’ve made this recipe several times now, with the approximate ratios above, but with slightly different amounts of raspberries (based on what I had) each time, and it always worked out well.

+

One time I replaced the raspberries with boysenberries, and it was ok, but I definitely prefer it with raspberries. +For some reason the boysenberry sorbet tasted like generic berry sorbet as opposed to boysenberries and the raspberry sorbet has always had a very strong raspberry flavor. +Another time I replaced the raspberries with strawberries, and that worked well.

+
+

Section author: Tori

+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Gelato/index.html b/Recipes/Gelato/index.html new file mode 100644 index 0000000..aa1e6f1 --- /dev/null +++ b/Recipes/Gelato/index.html @@ -0,0 +1,227 @@ + + + + + + + + Gelato — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Gelato +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Gelato#

+
+ +
+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Introduction/Introduction.html b/Recipes/Introduction/Introduction.html new file mode 100644 index 0000000..f1aa546 --- /dev/null +++ b/Recipes/Introduction/Introduction.html @@ -0,0 +1,228 @@ + + + + + + + + Introduction — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Introduction +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Introduction#

+
+

What is this?#

+

This is a collection of recipes I cook reasonably regularly. +Some recipes act as placeholders and just contain links to recipes I liked. +At some point the recipe will actually be typed out.

+

The source is hosted on GitHub, +and is built automatically [using GitHub Actions](.github/workflows/main.yml) and hosted by GitHub Pages. +You can build locally using Sphinx. +Feel free to fork the project or open pull requests.

+

The whole project is comprised of .rst files (primer on rst syntax). +Images are tracked using git-lfs.

+
+
+

Why?#

+

Because.

+
+
+

Units of measurements#

+

The collection tries to use SI units, however, if the measurement is not crucial +(eg if it won’t matter too much if you miss the amount by 30% or if the quantity is best estimated by the cook) +cups and tablespoons can be used.

+
+
+ +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/Recipes/Sides/Dips_Hollandaise.html b/Recipes/Sides/Dips_Hollandaise.html new file mode 100644 index 0000000..ba861b9 --- /dev/null +++ b/Recipes/Sides/Dips_Hollandaise.html @@ -0,0 +1,224 @@ + + + + + + + + Hollandaise — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
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Hollandaise#

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Ingredients

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  • 4 egg yolks

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  • 1 Meyer lemon juice

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  • pinch of salt

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  • 1 stick of butter

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Whisk the eggs and most of the lemon juice. +On a double boiler, whisk while slowly streaming the melted butter in. +Add the remaining lemon juice and salt to taste.

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References

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Source (foodnetwork)

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Section author: Carlo

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Sides/Kale.html b/Recipes/Sides/Kale.html new file mode 100644 index 0000000..b14fd9a --- /dev/null +++ b/Recipes/Sides/Kale.html @@ -0,0 +1,223 @@ + + + + + + + + Soy Sauce Kale — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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Soy Sauce Kale#

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Ingredients

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  • a bunch of kale

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  • garlic (n cloves, lightly smashed)

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  • 1 tbsp soy sauce

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  • juice from 1/8th of a lemon

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In a skillet, heat up the oil. Add the smashed garlic. Cook 2 minutes until +golden. Cook 3-5 minutes until wilted and slightly browned. Add soy sauce +and lemon juice. Cook until the liquids mostly evaporate and the kale is +more wilted and darker.

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Section author: Carlo

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Sides/SpicyRoastedChickpeas.html b/Recipes/Sides/SpicyRoastedChickpeas.html new file mode 100644 index 0000000..3585417 --- /dev/null +++ b/Recipes/Sides/SpicyRoastedChickpeas.html @@ -0,0 +1,233 @@ + + + + + + + + Indian-Spiced Roasted Chickpeas — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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Indian-Spiced Roasted Chickpeas#

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Ingredients

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  • a bunch of cooked chickpeas (2 cans)

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  • 3 tablespoons extra-virgin olive oil

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  • 2 teaspoons paprika

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  • 1 teaspoon ground coriander

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  • 1/2 teaspoon ground turmeric

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  • 1/2 teaspoon ground allspice

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  • 1/2 teaspoon ground cumin

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  • 1/2 teaspoon sugar

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  • 3/8 teaspoon kosher salt

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  • 1/8 teaspoon cayenne pepper

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Microwave chickpeas until the exterior is dry (10 minutes). Cook them in 350 F oven with oil for 30 minutes. +Roast them for 20-40 minutes more without burning them, until they are dry. Toss in the spice mixture.

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References

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Source

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Note

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Pretty good, cooked a bit too little. More crunch would have been nice

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Section author: Carlo

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+ + + + + + \ No newline at end of file diff --git a/Recipes/Sides/index.html b/Recipes/Sides/index.html new file mode 100644 index 0000000..28b447c --- /dev/null +++ b/Recipes/Sides/index.html @@ -0,0 +1,213 @@ + + + + + + + + Sides — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + +
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Sides#

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+ + + + + + \ No newline at end of file diff --git a/_downloads/Recipes.epub b/_downloads/Recipes.epub new file mode 100644 index 0000000..e18b1e0 Binary files /dev/null and b/_downloads/Recipes.epub differ diff --git a/_images/ChocolateDippedAlmondCookies.jpg b/_images/ChocolateDippedAlmondCookies.jpg new file mode 100644 index 0000000..8c36e4f Binary files /dev/null and b/_images/ChocolateDippedAlmondCookies.jpg differ diff --git a/_images/Ciabatta.jpg b/_images/Ciabatta.jpg new file mode 100644 index 0000000..a3ac880 Binary files /dev/null and b/_images/Ciabatta.jpg differ diff --git a/_images/Cone1.jpg b/_images/Cone1.jpg new file mode 100644 index 0000000..42b7f67 Binary files /dev/null and b/_images/Cone1.jpg differ diff --git a/_images/Cone2.jpg b/_images/Cone2.jpg new file mode 100644 index 0000000..9875d9d Binary files /dev/null and b/_images/Cone2.jpg differ diff --git a/_images/Crostoli.jpg b/_images/Crostoli.jpg new file mode 100644 index 0000000..3be1a2f Binary files /dev/null and b/_images/Crostoli.jpg differ diff --git a/_images/HalloweenCookies2021.jpg b/_images/HalloweenCookies2021.jpg new file mode 100644 index 0000000..936b2d0 Binary files /dev/null and b/_images/HalloweenCookies2021.jpg differ diff --git a/_images/HalloweenCookies2022.jpg b/_images/HalloweenCookies2022.jpg new file mode 100644 index 0000000..e31579a Binary files /dev/null and b/_images/HalloweenCookies2022.jpg differ diff --git a/_images/HalloweenCookies2024.jpg b/_images/HalloweenCookies2024.jpg new file mode 100644 index 0000000..8a8c9bd Binary files /dev/null and b/_images/HalloweenCookies2024.jpg differ diff --git a/_images/IceCreamBar.jpg b/_images/IceCreamBar.jpg new file mode 100644 index 0000000..b8a809f Binary files /dev/null and b/_images/IceCreamBar.jpg differ diff --git a/_images/KeyLimePie.jpeg b/_images/KeyLimePie.jpeg new file mode 100644 index 0000000..2181c1f Binary files /dev/null and b/_images/KeyLimePie.jpeg differ diff --git a/_images/LavaCake.jpg b/_images/LavaCake.jpg new file mode 100644 index 0000000..c134028 Binary files /dev/null and b/_images/LavaCake.jpg differ diff --git a/_images/LemonMintBoysenberryCake.jpg b/_images/LemonMintBoysenberryCake.jpg new file mode 100644 index 0000000..8545126 Binary files /dev/null and b/_images/LemonMintBoysenberryCake.jpg differ diff --git a/_images/LemonTart.jpg b/_images/LemonTart.jpg new file mode 100644 index 0000000..8e33831 Binary files /dev/null and b/_images/LemonTart.jpg differ diff --git a/_images/LilikoiCheesecakeTart_v2.jpg b/_images/LilikoiCheesecakeTart_v2.jpg new file mode 100644 index 0000000..82dd6e9 Binary files /dev/null and b/_images/LilikoiCheesecakeTart_v2.jpg differ diff --git a/_images/ZebraCake.jpg b/_images/ZebraCake.jpg new file mode 100644 index 0000000..325c24f Binary files /dev/null and b/_images/ZebraCake.jpg differ diff --git a/_sources/Recipes/Appetizers/Dips_Baba_ganoush.rst.txt b/_sources/Recipes/Appetizers/Dips_Baba_ganoush.rst.txt new file mode 100644 index 0000000..b1e22cb --- /dev/null +++ b/_sources/Recipes/Appetizers/Dips_Baba_ganoush.rst.txt @@ -0,0 +1,49 @@ +.. index:: + single: dips; baba ganoush + +Baba Ganoush +===================== + +Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch. + +.. makes:: 2 portions + +.. ingredients:: + + - 2 eggplants + - 1tsp tahini + - 1/2 lemon for its juice + - 25g yoghurt + - fresh garlic + - salt + - sumac + - pomegranate + - olive oil + +.. procedure:: + + *For the eggplants*: + + Roast eggplants in the oven. This is a little messy, so put them on something to gather the liquids which will come out. + + The goal is to cook them in the oven as if they were cooking on coals, my favorite way. So use high temperatures, I use 200°C, and roast them for 45min without any protection from the oven's heating elements. The skin needs to turn black and carbonize in some places. Don't worry! the inside won't burn. This is how you get the typical smokiness in the baba ganoush. + + Remember, a couple holes will prevent eggplant explosions. Up to you whether you like the excitement. + + Let them cool slightly, and then tear them open a little bit. Leave them to drip for 10 min or so in a strainer. + + + *Baba ganoush*: + + For making the dip, I prefer to use a spoon to scrape the cooked flesh out of the skin. This should be a fairly easy process. + + Once you have all the flesh, chop it up finely with a knife. I prefer this to the blender version, but do explore! In my experience, this method helps to keep the correct amount of liquid: once you are done chopping, just pick the eggplant up and transfer it to a bowl, leaving most of the liquid on the cutting board. + + In the bowl add lemon juice, garlic paste (just squished garlic, I use 1/5 of a clove), salt, yogurt, and tahini (make your own :doc:`Tahini`). Add the ingredients a little bit at a time, so you can adjust to your liking. + + Spread it so as to create a pool for the olive oil. I like to make a little island in the middle just because. Add sumac and pomegranate seeds on top. + + This is especially delicious over toasted bread. + +.. sectionauthor:: Davide + diff --git a/_sources/Recipes/Appetizers/Dips_Hummus.rst.txt b/_sources/Recipes/Appetizers/Dips_Hummus.rst.txt new file mode 100644 index 0000000..5d36817 --- /dev/null +++ b/_sources/Recipes/Appetizers/Dips_Hummus.rst.txt @@ -0,0 +1,56 @@ +.. index:: + single: dips; hummus + +Hummus +===================== + +Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch. + +.. makes:: 2 portions + +.. ingredients:: + + - 250g cooked chickpeas + - 1tsp tahini + - 1/2 lemon for its juice + - fresh garlic + - salt + - pepper + - sumac + - olive oil + +.. procedure:: + + *For the chickpeas*: + + Cooking your own chickpeas really makes a difference. If you have the time, presoak them over night, or put them directly in the pressure cooker for 10min with water and lots of salt, aim for mediterranean seawater. + + The actual cooking comes after. Drain them, rinse them, and put them in a pressure cooker, or if you have time in a pot (for me terracotta pots work really well with legumes). Remember to add some whole garlic cloves and laurel leaves (I use one of each). In a pressure cooker they will take 45 min, in a pot they will take 1h30min. Add salt only when they are done, and leave them be for a little while. You should be able to squish them between your fingers. Keep the cooking water! + + If you have canned chickpeas, and not a lot of time, this is where you start. + + + *Hummus*: + + To make the hummus, blend the chickpeas while adding some of the lemon juice. Be careful: while delicious and refreshing, it can be overpowering. Add it slowly and taste often. + If you are having trouble blending the chickpeas, add some of the aquafaba (the water from the cooked chickpeas), but be careful. You can easily make the hummus too soft. + + Once it is blended to a smooth or more chunky cream, to your liking, add salt, garlic paste (just squished garlic, I use 1/5 of a clove), and tahini (or just roasted sesame powder if dehydrating). Make your own :doc:`Tahini`. + + Distribute artistically in a bowl, so that a pool of olive oil can be formed on top, and add as much olive oil as you feel is enough. + + Sprinkle with delicious sumac, and enjoy spread over some toasted bread. + +.. note:: + + This recipe works great for a backpacking meal: it does not require cooking, and can be very calorie efficient with the addition of oil. + + You can dehydrate the hummus if no oil has been added. The oil goes slightly rancid during the dehydration and storage process, and is best added later. You can add everything else, including the tahini, lemon, garlic, sumac, etc. + + Spread the hummus thinly over some parchment paper or something fancier if you own a dehydrator, and dehydrate at 50°C until crumbly (it takes 2-3h for me). + + Once dry, crumble to a powder by blending or even just crushing the dehydrated hummus. + + To rehydrate, just add a little bit of room temperature water. Start with a 2:1 hummus to water volume ratio, and adjust later. It should rehydrate in 5 minutes. + +.. sectionauthor:: Davide diff --git a/_sources/Recipes/Appetizers/Tahini.rst.txt b/_sources/Recipes/Appetizers/Tahini.rst.txt new file mode 100644 index 0000000..2e6f19b --- /dev/null +++ b/_sources/Recipes/Appetizers/Tahini.rst.txt @@ -0,0 +1,26 @@ +.. index:: + single: dips; tahini + +Tahini +===================== + +.. makes:: 2 portions + +.. ingredients:: + + - 50g sesame + - olive oil + +.. procedure:: + + As always, good things take time to make. Making your own tahini, in my experience, will improve some recipes significantly. + + To make it, just roast husk free sesame seeds (this is what I normally find in stores) in a pot or pan: over high heat, continuously and energetically toss or mix the seeds. They need to uniformly roast, otherwise you will get both raw and burnt sesame. Do not let them smoke too much. Once the roasted sesame smell is filling the kitchen, put them in a blender and blend them. Do not leave them in the pan! even a few seconds will fuck up the sesame at the bottom, even after they are off the heat. + + An all-metal pan or pot is best: the temperatures can get so high that coatings will burn. + + Once the sesame is blended to a deliciously smelling powder, move it to a container and add oil for preserving. I use olive oil because I am italian and this is what I like. It will shrink in volume so much you can fit a lot of it in a tiny container. This will keep for months. + + If you need to dehydrate whatever you are using the tahini with, do not add the oil. Just use the powder. + +.. sectionauthor:: Davide diff --git a/_sources/Recipes/Appetizers/index.rst.txt b/_sources/Recipes/Appetizers/index.rst.txt new file mode 100644 index 0000000..46c677e --- /dev/null +++ b/_sources/Recipes/Appetizers/index.rst.txt @@ -0,0 +1,11 @@ +Appetizers +********** + + + +.. toctree:: + :glob: + :maxdepth: 1 + + * + diff --git a/_sources/Recipes/Breads/Bread_CiaBaguette.rst.txt b/_sources/Recipes/Breads/Bread_CiaBaguette.rst.txt new file mode 100644 index 0000000..39d2b9c --- /dev/null +++ b/_sources/Recipes/Breads/Bread_CiaBaguette.rst.txt @@ -0,0 +1,52 @@ +.. index:: + single: bread; ciabaguette + +Ciabaguette +===================== + +.. makes:: 6 loaves + +.. ingredients:: + + - 765 g bread flour (100%) + - 16 g salt (2%) + - 5 g instant yeast (0.7%) + - 610 g cool water (79.6%) + +.. procedure:: + + Mix all ingredients for 3-5 minutes. Wait 10 minutes. Fold the dough. + Wait 10 minutes. Fold again. + Since I can only fit 3 loaves on my baking stone, I like to separate the dough in half before the last fold. + Wait 10 minutes. Fold again. + (If you decided to up the hydration, wait 10 more minutes and fold again). + + Let the dough rest in the fridge overnight (about 12 hours). + + Let the dough get to room temperature again and rise until roughly doubled (again, since I can only + bake 3 loaves at a time, I'll take the second half of the dough out of the fridge roughly 30 minutes after the first). + + Turn the oven on to 525 F, and let the pizza stone preheat (if you don't have a pizza stone, you can use a sheet pan). + Make sure to have a metal pan (that you don't care too much about...) in the oven as well, you'll use that to throw + water in to create steam. + Once the oven is ready, divide the first half of the dough into three loaves: I just flop it on a generously floured bench, + make it approximately rectangular, and divide in 3 with a bench scraper. Score as your heart desires, and put them in the oven. + I use a baking sheet lined with parchment paper, and just slide the parchment paper onto the pizza stone in the oven. + + Immediately pour 1/2-1 caup of water in the preheated metal pan that should already be in the oven, + and at 30 seconds intervals mist the oven with water three times (I use a tiny spray bottle). + Lower the temperature to 475 F. Cook for 20-24 minutes until the bread is golden brown or it reaches 205 F in the middle. + Crank the oven to 525 F again, let everything warm up and thermalize and repeat with the second half of the dough. + + + +.. rubric:: References + +This is pretty much lifted from the Pain à l'Ancienne recipe from The Bread Baker's Apprentice, pp 199-202. + +.. note:: + + This works pretty well with hydrations up to 84%, and is pretty delicious with an 80/20 mix of bread and whole wheat flour. + The misting is probably overkill. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Breads/Bread_Ciabatta.rst.txt b/_sources/Recipes/Breads/Bread_Ciabatta.rst.txt new file mode 100644 index 0000000..f646e6d --- /dev/null +++ b/_sources/Recipes/Breads/Bread_Ciabatta.rst.txt @@ -0,0 +1,39 @@ +.. index:: + single: bread; ciabatta + +Ciabatta +===================== + +.. ingredients:: + + - 500 g AP flour + - 375 g water + - 10 g salt + - 5 g yeast + +.. procedure:: + + For the biga: mix 400 g of flour, 272 g water and 1 g yeast. + Mix and let rest for 14-16 hours (until plump, gassy and sour). + + Mix the rest of the ingredients (100 g flour and 103 g water, 10 g salt, 5 g yeast), mix to incorporate. + Add the biga, mix, fold few times and let rise until slightly more than doubled (about 2 hours). + Flop the dough on a floured surface. + Let proof covered with a cloth for 1-2 hours. + With a bench scraper, cut elongated rectangles, invert them in flour and place + them on a baking tray. + + Preheat the oven preheated to 230C, and place a container of water inside it. + Place the tray in the oven, cook for 20 minutes or so. Take the water container out + at about half way. Turn off the oven, leave the ciabatta inside with the door cracked open. + +.. image:: ../../Images/Ciabatta.jpg + :width: 600 + :align: center + :alt: ciabatta picture + +.. note:: + + Used bread flour, seemed good! Also, water was 382 g. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Breads/Bread_EnglishMuffins.rst.txt b/_sources/Recipes/Breads/Bread_EnglishMuffins.rst.txt new file mode 100644 index 0000000..3be93cd --- /dev/null +++ b/_sources/Recipes/Breads/Bread_EnglishMuffins.rst.txt @@ -0,0 +1,35 @@ +.. index:: + single: bread; english muffins + +English Muffins +===================== + +.. ingredients:: + + - 540 g bread flour + - 400 g lukewarm milk + - 43 g butter + - 1 egg + - 6 g instant yeast + - 25 g sugar + - 9 g salt + +.. procedure:: + + Mix everything with stand mixer at medium-high speed for 5 minutes (until it forms a ball). + Make a ball, cover dough, let rise for 1-2 hours. + Coat cast iron pan with oil, sprinkle with cornmeal or similar. + Deflate the dough, divide in 16 parts, shape into balls and place them on the pan. + Let rise for 20 minutes. + Cook until ready. If burning, move into a 350 F oven. + +.. rubric:: References + +`King Arthur's flour blog `_ + +.. note:: + + Halved the recipe, but not the egg... Dough was extremely wet. + The proofing made the dough ball bigger than expected. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Breads/Bread_HokkaidoMilkRolls.rst.txt b/_sources/Recipes/Breads/Bread_HokkaidoMilkRolls.rst.txt new file mode 100644 index 0000000..ba4c6e0 --- /dev/null +++ b/_sources/Recipes/Breads/Bread_HokkaidoMilkRolls.rst.txt @@ -0,0 +1,46 @@ +.. index:: + single: bread; Hokkaido milk rolls + +Hokkaido Milk Rolls +===================== + +.. ingredients:: + + For the tangzhong: + + - 43 g bread flour + - 86 g milk + + For the rolls: + + - 300 g bread flour + - 113 g milk + - 40 g butter + - 1 egg + - 5 g instant yeast + - 30 g sugar + - 6 g salt + +.. procedure:: + + Combine milk and flour in a skillet and cook on medium heat until it forms a gelatinous paste + (about 5 minutes). + + Mix everything (including the paste from the previous step) with stand mixer at medium-high speed for 5 minutes (until it forms a ball). + Make a ball, cover dough, let rise for 1-2 hours. + Deflate the dough, divide in 4 parts, shape into flat rectangles and roll them up. + Place the rolls in a loaf pan. + Let rise for 40 minutes - 1 hour. Egg wash. + Cook in a 350F oven until ready (25 minutes). Add a container with water in the oven for the first 5-10 minutes. + +.. rubric:: References + +`King Arthur's flour blog `_ + +.. note:: + + in the stand mixer, before adding the butter, the dough seemed too dry. + Add water but overshot it. Added more flour... + I think the recipe can take a bit more liquid (maybe 5-10 g?) + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Breads/Bread_WholeWheatSourdough.rst.txt b/_sources/Recipes/Breads/Bread_WholeWheatSourdough.rst.txt new file mode 100644 index 0000000..fab100a --- /dev/null +++ b/_sources/Recipes/Breads/Bread_WholeWheatSourdough.rst.txt @@ -0,0 +1,51 @@ +.. index:: + single: bread; sourdough + +Whole Wheat Sourdough +===================== + +.. ingredients:: + + - 500 g AP flour + - 200 g whole wheat flour + - 200 g bread flour + - 100 g rye flour + - 200 g active starter (has been fed at least twice) + - 780 g water + - 20 g salt + +.. procedure:: + + Mix the flours with *700 g* water at *~100 F* and roughly mix. + Autolyse for 20-30 minutes. Mix the starter and the remaining water. Add + to the dough. Add salt. Mix using the pincher method and fold a + few times. + + Let raise for 3-6 hours (or overnight in the fridge), folding three-four times in the first hour. + + Divide and let rest on a lightly floured surface for 10-15 minutes. Stretch and fold the four corners of the dough onto itself + (I usually do east-west-north-south). Cover with an inverted bowl. + After 15 minutes fold again if looking excessively floppy, if not, + invert and by dragging the dough seam side down around on the board make into a taut ball (do not squish it though, you still want the bubbles). + Put in bannetton (or lined bowl) seam side up. + Cover and proof for 1-2 hours or in the fridge for 12-24 hours (finger dent test usually works well here). + + Meanwhile heat the dutch oven in the oven to 500F. Invert the dough on parchment paper, seam side down. + Score the top (I like a slightly curved score across the top, about 2cm deep, at about a 45 degree angle. + Be generous here, the scoring allows the dough to expand). Using the parchment, transfer dough to dutch oven. + Bake covered for 25 minutes. Reduce temperature to 450F. + Bake for 25-30 minutes more until it looks baked to your taste. + Put on cooling rack and wait until room temperature, 1-2 hours. + +.. note:: + + I tried changing the hydration between 68 and 78 % (not including starter), and to my surprise there + was *no difference* in crumb structure! + +.. rubric:: References + +https://www.youtube.com/watch?v=HlJEjW-QSnQ +FSWY +Tartine + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Breads/LemonRicottaPancake.rst.txt b/_sources/Recipes/Breads/LemonRicottaPancake.rst.txt new file mode 100644 index 0000000..2a0cf01 --- /dev/null +++ b/_sources/Recipes/Breads/LemonRicottaPancake.rst.txt @@ -0,0 +1,45 @@ +.. index:: + single: lemon; ricotta; pancake; breakfast + +Lemon Ricotta Pancakes +======================= + +.. makes:: breakfast for Tori and Carlo + +.. ingredients:: + + - 102 grams all-purpose flour + - 1 1/2 tsp. baking powder + - pinch salt + - 50 grams granulated sugar + - zest of 1 lemon + - 1 1/2 tsp. vanilla + - 3 eggs + - 170 grams ricotta + - 60 grams milk + - generous squeeze of juice (maybe juice from ~1/4 lemon) + - 28 grams melted butter + +.. procedure:: + + In a small bowl, mix the flour, baking powder, and salt. + Begin heating a skillet (cast-iron works well) over medium or medium-low heat. + In a large bowl, add the sugar and lemon zest. Gently rub the zest into the sugar with your fingers. + Add the vanilla to the sugar/zest and mix. + Add the eggs and whisk well (until foamy). + Melt the butter. I always do it on the skillet so that effectively butters it before the first batch, but feel free to melt the butter separately too. + Add the ricotta, milk, lemon juice, and butter to the egg/sugar mixture. Whisk well. + Add the flour and gently whisk. + Cook the pancakes. + +.. rubric:: References + +Recipe from New York Times (https://cooking.nytimes.com/recipes/1022931-lemon-ricotta-pancakes). + +.. note:: + + I usually wait until I've made a recipe several times to add it to this recipe book, but these were so good the first time I made them that both Carlo and I agreed they should be in here. + So I haven't experimented too much with this recipe yet. The main thing I did was add regular milk and lemon juice instead of buttermilk (which is the variation I wrote here). I'm sure buttermilk would work too, but we didn't have any, and I liked the idea of adding some lemon juice. + I still want to see if I can replace the ricotta with something I more commonly have at home, so I will update this recipe as I experiment if I find variations I like better. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Breads/Pastry_Croissants.rst.txt b/_sources/Recipes/Breads/Pastry_Croissants.rst.txt new file mode 100644 index 0000000..c51ec35 --- /dev/null +++ b/_sources/Recipes/Breads/Pastry_Croissants.rst.txt @@ -0,0 +1,9 @@ +.. index:: + single: pastry; croissants + +Croissants +========== + +`A good reference `_ + +`Joshua Weissman’s video recipe `_ diff --git a/_sources/Recipes/Breads/Pastry_PuffPastry.rst.txt b/_sources/Recipes/Breads/Pastry_PuffPastry.rst.txt new file mode 100644 index 0000000..f195210 --- /dev/null +++ b/_sources/Recipes/Breads/Pastry_PuffPastry.rst.txt @@ -0,0 +1,7 @@ +.. index:: + single: pastry; puff pastry + +Puff Pastry +============ + +`Jamie's suggestion: `_ diff --git a/_sources/Recipes/Breads/Pastry_RoughPuff.rst.txt b/_sources/Recipes/Breads/Pastry_RoughPuff.rst.txt new file mode 100644 index 0000000..a3dc75c --- /dev/null +++ b/_sources/Recipes/Breads/Pastry_RoughPuff.rst.txt @@ -0,0 +1,51 @@ +.. index:: + single: pastry; puff pastry + +Rough Puff Pastry +================= + +.. makes:: + 2 pie crusts or a top and a bottom. + +.. ingredients:: + + - 150 g water, cold from the fridge, plus some extra in a different container + - 300 g butter, cut in 1.5cm cubes, just about defrosted + - 450 g AP flour, also fridge temperature + - 5 g salt + +.. tools:: + + - large bowl + - bench scraper + - rolling pin + - plastic wrap + +.. procedure:: + + In a large bowl, mix the flour and salt thoroughly. Add the cubes of butter and coat them with the flour. + Squeeze the butter cubes between your fingers to flatten them down. If they are too solid, + wait a little bit and try again... + + Drizzle the 150 g of water over the mixture and gently incorporate with your fingers, do not knead. + Once incorporated, invert the bowl onto the working surface. It should be very shaggy and dry, with lots of dry flour hanging around. + Gather the "dough" into a rough square and start rolling. The goal is to flatten the butter even more into very thin sheets. + Use the bench scraper to fold the "dough" onto itself (it is still expected for it to not fully hold together here) + and continue rolling. Repeat this a couple of times. If the dough is extra dry (more than 15% of the flour is still dry) add some extra water. + Once the dough is mostly together, divide in two. Cut a ~1m long piece of plastic wrap. + Place half of the dough in the plastic wrap and wrap it tightly. Roll the resulting packet so that the dough + fits snugly in the plastic wrap. + Repeat with the other half. + + At this point you can either freeze the dough to be used in the next three months (wrap it in some aluminum foil outside the plastic wrap), + or rest in the fridge or freezer until pretty solid but still pliable (usually 20 mins in the freezer). + Take it out, and plop it on a floured surface. I usually divide it in 4 pieces and stack them on top of each other. + Flatten the dough by bashing it with a rolling pin. Once it is about 2 cm thick, start rolling it out to your desired thickness. + + In an average pie, this will take about 40-50 minutes in a 350F oven. + +.. rubric:: References + +This is from the Tartine book. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Breads/SourdoughWaffles.rst.txt b/_sources/Recipes/Breads/SourdoughWaffles.rst.txt new file mode 100644 index 0000000..b7c2209 --- /dev/null +++ b/_sources/Recipes/Breads/SourdoughWaffles.rst.txt @@ -0,0 +1,41 @@ +.. index:: + single: sourdough; waffles + +Sourdough Waffles +===================== + +.. ingredients:: + + For the overnight sponge: + + - 227 g discarded starter + - 241 g AP flour + - 454 g buttermilk (or regular milk) + - 20 g sugar + + For the rest of the batter: + + - Overnight sponge (see above) + - 2 eggs + - 50 g vegetable oil + - 1 tsp baking soda + +.. procedure:: + + The night before you want to make waffles, combine the discarded starter, flour, buttermilk (or regular milk - see note below), and sugar in a large bowl. Cover and leave out overnight. + The next morning, add the eggs, vegetable oil, and baking soda to the batter and mix well. + Make waffles! + + +.. rubric:: References + +`Source `_ + +.. note:: + + This is our favorite waffle recipe! They're best when made into Belgian (thicker) waffles. + I rarely keep the exact ratio of discarded starter to the rest of the ingredints the same (since it depends on exactly how much discard there is). The recipe seems pretty robust to any somewhat similar ratio to that listed above. + Although the recipe calls for buttermilk, I also rarely have buttermilk at home, so I usually just use normal skim milk. If I have an open lemon or lime, I add a little bit of lemon/lime juice to it as a substitute as well. These are delicious when topped with whipped cream and maple syrup (and berries or bananas for Tori). + + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Breads/index.rst.txt b/_sources/Recipes/Breads/index.rst.txt new file mode 100644 index 0000000..3cc62af --- /dev/null +++ b/_sources/Recipes/Breads/index.rst.txt @@ -0,0 +1,13 @@ +Breads +=================================== + + + +.. toctree:: + :glob: + :maxdepth: 1 + + Bread* + Pastry* + * + diff --git a/_sources/Recipes/Desserts/ApplePie.rst.txt b/_sources/Recipes/Desserts/ApplePie.rst.txt new file mode 100644 index 0000000..237ff9b --- /dev/null +++ b/_sources/Recipes/Desserts/ApplePie.rst.txt @@ -0,0 +1,44 @@ +.. index:: + single: pie; apple + +Apple Pie +============== + +.. ingredients:: + + For the pie crust: + + - 2 cups flour + - 1/2 tsp. salt + - 12 tbsp. butter + - 6-8 tbsp. cold water + + For the filling: + + - 6 peeled, cored, and sliced apples + - 3/4 cup white sugar + - 2 tbsp. flour + - 1 tsp. ground cinnamon + - (optional: 1/8 tsp. nutmeg) + +.. procedure:: + + Combine flour and salt and cut butter in to mixture. + Mix with hands until there are no large pieces of butter left. + Add cold water a couple tablespoons at a time until the dough is just sticky enough to work with (knead it as little as possible). + Divide dough into two not-quite-equal pieces. + On a floured surface, roll out both parts individually until they are about 1/8 inch thick. + Place the larger one in the bottom of a pie tine and poke small holes in it with a fork. + + In a separate bowl, mix sugar, flour, and cinnamon. + Pour this over the sliced apples. + Fill the pie crust with the apple mixture. + Cover the apples with the rest of the pie crust dough (either as a single sheet with slits cut into it or as a lattice). + Place in a preheated oven and bake at 425 degrees Fahrenheit for 10 minutes. Turn temperature down to 275-300 degrees Fahrenheit and bake another 40-50 minutes or until crust is golden brown and apples are tender. + Let cool and serve. + +.. note:: + + I rarely add nutmeg, but you could. This still isn't my favorite pie crust recipe, but it works. I really like the way lattice pie crusts look, but it requires slightly more pie crust than just a layer on top. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/BasqueCheesecake.rst.txt b/_sources/Recipes/Desserts/BasqueCheesecake.rst.txt new file mode 100644 index 0000000..f3bc0d3 --- /dev/null +++ b/_sources/Recipes/Desserts/BasqueCheesecake.rst.txt @@ -0,0 +1,10 @@ +.. index:: + single: cheesecacke + +Basque Burnt Cheesecake +======================= + +.. rubric:: References + +`Bon Appetit recipe `_ + \ No newline at end of file diff --git a/_sources/Recipes/Desserts/BoysenberryCrunch.rst.txt b/_sources/Recipes/Desserts/BoysenberryCrunch.rst.txt new file mode 100644 index 0000000..a4554d5 --- /dev/null +++ b/_sources/Recipes/Desserts/BoysenberryCrunch.rst.txt @@ -0,0 +1,41 @@ +.. index:: + single: boysenberry + +Boysenberry Crunch +==================== + +.. ingredients:: + + For the crust: + + - 2 cups flour + - 1 cup rolled oats + - 1 cup brown sugar + - 1 cup butter (cool, but not completely frozen) + + For the filling: + + - 7-8 cups boysenberries + - 1 cup sugar + - 7 Tbsp. cornstarch (more if using frozen berries) + - 1/2 cup water + +.. procedure:: + + Preheat oven to 400 degrees Fahrenheit. + In a mixing bowl, combine flour, oats, and brown sugar. + Cut butter into mixture until it resembles fine crumbs (this is easiest to do with your hands). + Press about half of this into the bottom of a 13 x 9 inch baking pan (and save the other half for the top). + In a small saucepan, combine the sugar and cornstarch. + Add the water and cook over medium heat stirring constantly until thickened and clear (wait for a couple of minutes after it boils). + Remove from heat and add about 2/3 of the berries, mixing as little as possible until completely mixed. + Pour this mixture on top of the flour mixture in the pan. + Top with the rest of the berries. + Add the rest of the flour mixture and spread evenly over the top. + Bake in preheated over for 10 minutes then turn the temperature to 325 degrees Fahrenheit and bake for 40 minutes longer. It should be golden on top with berry juice bubbling up around the edges. + +.. note:: + + This is a family recipe of Tori's from one of the cookbooks (I'll try to remember which one and add it here). This works with brozen boysenberries, but it's better with fresh ones. It also works with blackberries. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/BoysenberryLemonLoaf.rst.txt b/_sources/Recipes/Desserts/BoysenberryLemonLoaf.rst.txt new file mode 100644 index 0000000..e2ae028 --- /dev/null +++ b/_sources/Recipes/Desserts/BoysenberryLemonLoaf.rst.txt @@ -0,0 +1,45 @@ +.. index:: + single: boysenberry; lemon; cake + +Boysenberry Lemon Almond Loaf Cake (or cupcakes) +================================================ + +.. makes:: 1 loaf cake or 12 cupcakes + +.. ingredients:: + + - 185 g butter + - 1 cup sugar + - zest of 1-2 lemons + - 1/4 cup lemon juice + - 1 tsp. vanilla + - 2 eggs + - 1 1/2 cups all purpose flour + - 1/2 cup almond flour + - 1 tsp. baking powder + - pinch of salt + - around 30 boysenberries (fresh or frozen - not thawed) + - 1 Tbsp. caster sugar + + +.. procedure:: + + Preheat oven to 355 F. + Grease a 23 x 12 cm loaf pan or put liners in cupcake pan. + Add the butter, sugar, lemon zest, and lemon juice to a saucepan and heat until the butter is melted and the sugar has dissolved (it should not boil). Let cool. + Add the eggs and vanilla. Mix well. + Gently mix in the flour, almond flour, baking powder, and salt. + Put about half the batter in the cake pan or cupcake tins. If in a loaf pan, dot with half the berries. If making cupcakes, put one berry in each cupcake. Pour the remaining batter on top, fully covering the berries. Add another layer of berrries on top (or one per each cupcake) and sprinkle the extra caster sugar on top of the visible berries. + Bake for 50-60 minutes for a loaf cake, less for cupcakes. + Cool in the container. + +.. rubric:: References + +Recipe from https://www.thebrickkitchen.com/2015/05/boysenberry-lemon-and-almond-loaf/. + +.. note:: + + When I cooked this in a loaf pan, I had trouble telling when it was fully cooked (it seemed both overdone and underdone at the same time). It was easy to tell with the cupcakes though. + The recipe called for ground almonds, but I used almond flour since it easy to obtain and it worked fine. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/Cantucci.rst.txt b/_sources/Recipes/Desserts/Cantucci.rst.txt new file mode 100644 index 0000000..1acaef1 --- /dev/null +++ b/_sources/Recipes/Desserts/Cantucci.rst.txt @@ -0,0 +1,32 @@ +.. index:: + single: cookies; cantucci + +Cantucci +======== + +.. ingredients:: + + - 2 eggs + - 170 g sugar + - 280 g AP flour + - 1/2 tsp baking soda/powder + - 40 g softened butter + - 70 g almonds + - 1 orange + - 1 tbsp honey + - 1 yolk for eggwash + +.. procedure:: + + Mix eggs and sugar (do not cream them). Mix flour and baking soda. + Mix the two. Add butter, almonds, orange peel and honey. Work the dough quickly and make a ball. + Divide into two, roll into two cylinders (*3-4 cm* diameter, they will puff up considerably). Apply eggwash. + Cook at *190 C*/*374 F* for 20 minutes. Rest for a few minutes. Slice *1 cm* thick slices, cook for 5-7 more minutes into + *200 C*/*392 F* oven. + +.. note:: + Maybe more orange and almonds, and less sugar? + +`Source 1 `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Desserts/ChocolateChipCookies.rst.txt b/_sources/Recipes/Desserts/ChocolateChipCookies.rst.txt new file mode 100644 index 0000000..6c0b5d4 --- /dev/null +++ b/_sources/Recipes/Desserts/ChocolateChipCookies.rst.txt @@ -0,0 +1,31 @@ +.. index:: + single: cookies; chocolate chips + +Chocolate Chip Cookies +======================= + +.. ingredients:: + + - 1 cup butter + - just under 1 cup brown sugar + - 1/3-1/2 cup white sugar + - 2 eggs + - 1 tsp. vanilla + - around 2 cups flour + - 1 tsp. baking soda + - semi-sweet chocolate chips + +.. procedure:: + + Preheat oven to 350 degrees Fahrenheit. + Mix the butter with both kinds of sugar. + Add eggs and vanilla. + Mix flour and baking soda together and add them to the other mixture. + Add however many chocolate chips you want. + Bake for 8-12 minutes. + +.. note:: + + Tori has been making this since she was little. The dough tastes amazing, and it works well to shape it into balls and leave it in the freezer to snack on later. This recipe theoretically makes a little over two dozen medium sized cookies, but that depends on how much sampling occurs. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/ChocolateDippedAlmondCookies.rst.txt b/_sources/Recipes/Desserts/ChocolateDippedAlmondCookies.rst.txt new file mode 100644 index 0000000..8039650 --- /dev/null +++ b/_sources/Recipes/Desserts/ChocolateDippedAlmondCookies.rst.txt @@ -0,0 +1,54 @@ +.. index:: + single: cookies; chocolate; almond + +Chocolate-dipped almond cookies +================================= + +.. makes:: 6 dozen cookies + +.. ingredients:: + + For the cookies: + + - 1 cup butter + - 2/3 cup sugar + - 1 egg yolk + - 1 tsp. vanilla + - 2 cups sifted AP flour + - 1 1/3 cups finely chopped blanched almonds + + For the decoration: + + - 6 oz. semisweet chocolate + - 3 Tbsp. unsalted butter + - 1 Tbsp. hot water + - chopped almonds + +.. procedure:: + + Cream butter and sugar. + Add the egg yolk and vanilla and mix. + Add the flour and finely chopped almonds and mix. + Shape the dough into rolls about 1 inch in diameter. + Wrap rolls in wax paper and refridgerate until firm (~ 2 hours). + Preheat the oven to 350 Fahrenheit. + Cut the dough into 1/4-inch thick slices and place 1-2 inches apart on a baking sheet lined with parchment paper. + Bake for 8-10 minutes, until slightly brown. + Cool. + Melt the cholate and butter. Add the water and stir until smooth. + Dip half of each cookie into the chocolate and sprinkle with chopped almonts. + +.. image:: ../../Images/ChocolateDippedAlmondCookies.jpg + :width: 600 + :align: center + :alt: Chocolate dipped almond cookies picture + +.. rubric:: References + +This recipe comes from Lou and Chris. It was originally from Martha Stewart's Christmas - 1989. + +.. note:: + + These stay good for a while and are pretty sturdy, so they're a good option if you want to mail someone cookies. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/ChocolateMousse.rst.txt b/_sources/Recipes/Desserts/ChocolateMousse.rst.txt new file mode 100644 index 0000000..48a5850 --- /dev/null +++ b/_sources/Recipes/Desserts/ChocolateMousse.rst.txt @@ -0,0 +1,27 @@ +.. index:: + single: chocolate + +Chocolate Mousse +================= + +.. ingredients:: + + - 1 pound semisweet chocolate, broken into smaller pieces + - 1 1/2 cups whipping cream + - 6 egg whites + +.. procedure:: + + In the top of a double boiler over barely simmering water, melt the chocolate, stirring intermittently until just melted. + While the chocolate is melting, place the egg whites in a clean dry bowl and whip them with an electric mixer until they hold soft peaks. + When the chocolate is melted, stir in 1/2 cup of the whipping cream. + Fold in the whipped egg whites, being careful to retain as much of their volume as possible. + Whip the remaining 1 cup of cream until it is quite firm, and fold it carefully into the chocolate mixture. + Pour into pretty glasses and chill for several hours. + You may optionally top with extra whipped cream, mint leaves, raspberries, or other garnishes before serving. + +.. note:: + + This is a family recipe of Tori's. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/CinnamonRolls.rst.txt b/_sources/Recipes/Desserts/CinnamonRolls.rst.txt new file mode 100644 index 0000000..72877d6 --- /dev/null +++ b/_sources/Recipes/Desserts/CinnamonRolls.rst.txt @@ -0,0 +1,52 @@ +.. index:: + single: cinnamon + +Cinnamon Rolls +=============== + +.. ingredients:: + + For the rolls: + + - 1 cup warm milk (105-110 degrees F) + - 1/4 ounce active dry yeast (1 packet) + - 1/2 cup white sugar + - 1/3 cup butter, melted + - 1 tsp. salt + - 2 eggs + - 4 cups flour + + For the filling: + + - around 1/3 cup softened butter + - 1/2 cup brown sugar + - 2 1/2 tbsp. ground cinnamon + + For the icing: + + - 2 tsp. softened butter + - 6 oz. cream cheese + - 1 1/4 cups powdered sugar + - 1/2 tsp. vanilla extract + + +.. procedure:: + + Preheat oven to 400 degrees Fahrenheit. + For the rolls, dissolve the yeast in the warm milk in a large bowl. Let sit for a few minutes. + Add the sugar, butter, salt, eggs, and flour and mix well. + Knead the dough into a large ball, put into a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. + Roll out the dough on a lightly floured surface until it is around 21 x 16 x 1/4 inches. + For the filling, combine the brown sugar and cinnamon in a bowl. + Spread the softened butter and then the cinnamon mixture evenly over the dough. + Roll the dough (either way, depending on how big you want the cinnamon rolls to be) and cut it into about 1 3/4 inch slices. + Place these on a greased baking sheet so they have room to expand but they will still run into each other and cause the edges to be gooey. + Bake in a preheated oven for about 10 minutes or until they are light brown on top. + While the rolls bake, combine the icing ingredients and beat well with an electric mixer until fluffy. + When the rolls come out of the oven, coat each generously with icing. + +.. note:: + + This is a family recipe of Tori's. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/CinnamonSwirlBread.rst.txt b/_sources/Recipes/Desserts/CinnamonSwirlBread.rst.txt new file mode 100644 index 0000000..136b8b2 --- /dev/null +++ b/_sources/Recipes/Desserts/CinnamonSwirlBread.rst.txt @@ -0,0 +1,49 @@ +.. index:: + single: cinnamon; bread + +Cinnamon Swirl Bread +===================== + +.. ingredients:: + + For the bread: + + - 1 cup warm water (110 degrees F, feels warm but not hot) + - 1 packet (1/4 ounce) active dry yeast + - 1/3 cup white sugar + - 1 tsp. salt + - 2 tbsp. vegetable or canola oil + - 3 cups flour + + For the filling: + + - 3 tbsp. butter, softened but not melted + - about 1/3 cup sugar + - 1-2 tsp. cinnamon + - optional: about 1/3 cup raisins + +.. procedure:: + + Preheat oven to 350 degrees F (175 degrees C). In a large bowl, dissolve the sugar in the warm water, and then stir in yeast. + Allow to proof until yeast resembles a creamy foam, about 10 minutes. + Mix salt and oil into the yeast. + Mix in flour one cup at a time. + Knead dough on a lightly floured surface until smooth, about 8 to 10 minutes. + Place in a well-oiled bowl, turn dough to coat, and cover with a damp cloth. + Allow to rise until doubled in bulk, about 1 hour. + Punch the dough down, and knead for a minute or two. + Roll the dough out into a rectangle, approximately 9 x 15 inches. + Spread the softened butter all over the surface, then sprinkle the cinnamon-sugar all over the buttered surface, and then the raisins. + Roll up from short end (so the finished roll is 9 inches long), and place into a well-oiled 9 x 5 inch loaf pan. + Allow to rise for around 30-40 minutes. + Bake for 30 minutes. + +.. rubric:: References + +This recipe comes from Sonia. She gave it to Tori as thanks for driving her to a trailhead one time while at Williams. + +.. note:: + + I've always made it without raisins, and it's a great snack food (or good as french toast). + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/Crostoli.rst.txt b/_sources/Recipes/Desserts/Crostoli.rst.txt new file mode 100644 index 0000000..6923c15 --- /dev/null +++ b/_sources/Recipes/Desserts/Crostoli.rst.txt @@ -0,0 +1,35 @@ +.. index:: + single: crostoli + +Crostoli +======== + +.. ingredients:: + + - 2 eggs + - 40 g sugar + - 300 g AP flour + - 30 g melted butter + - 60 g milk + - zest of 1 orange + - 2 tbsp grappa + - 1 pinch of salt + +.. procedure:: + + Mix all ingredients and knead for a couple of minutes. + Form a ball, wrap it in plastic wrap and let rest in the fridge for at least 30 minutes. + Roll the dough as thin as possible (about 1 mm). Cut in strips of about 4 cm x 15 cm. + Fry in 350 F oil until golden. + Dust with powdered sugar and serve. Do not choke on the powdered sugar. + +.. image:: ../../Images/Crostoli.jpg + :width: 600 + :align: center + :alt: picture of Crostoli + +.. rubric:: References + +`tavolartegusto `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Desserts/GrapefruitCookies.rst.txt b/_sources/Recipes/Desserts/GrapefruitCookies.rst.txt new file mode 100644 index 0000000..c16ab88 --- /dev/null +++ b/_sources/Recipes/Desserts/GrapefruitCookies.rst.txt @@ -0,0 +1,39 @@ +.. index:: + single: grapefruit; cookies + +Grapefruit Cookies +=================== + +.. makes:: around 24 cookies (fewer if lots of dough is sampled) + +.. ingredients:: + + - 1 cup sugar (plus a little extra for dipping) + - 1/2 cup butter + - 1 egg + - 1 tsp vanilla + - 2 Tbsp grapefruit juice + - zest of 1 grapefruit + - 2 cups flour + - 2 tsp baking powder + - 1/2 tsp cinnamon + +.. procedure:: + + Preheat oven to 350 F. + Cream the butter and sugar. + Mix in the egg, vanilla, grapefruit juice and grapefruit zest. + Add the flour, baking powder, and cinnamon and mix. + Create small balls of the dough and roll gently in extra sugar before placing on baking sheet. + Bake for around 12 minutes. + +.. rubric:: References + +`link `_ + +.. note:: + + Carlo prefers these when they are flattened out a little before baking. We tried with and without the extra sugar on the outside, but they do seem better with it. + + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/HalloweenCookies.rst.txt b/_sources/Recipes/Desserts/HalloweenCookies.rst.txt new file mode 100644 index 0000000..abc5367 --- /dev/null +++ b/_sources/Recipes/Desserts/HalloweenCookies.rst.txt @@ -0,0 +1,135 @@ +.. index:: + single: cookies; pumpkin; chocolate; + +Halloween Cookies +================== + +.. ingredients:: + + For double chocolate cookies (~18 cookies): + + - 1 stick unsalted butter at room temperature + - 3/4 cup granulated sugar + - 1/4 cup brown sugar + - 1 egg + - 1 1/4 tsp. vanilla + - 1 cups all-purpose flour + - 3/8 cup unsweetened cocoa powder + - 3/4 tsp. baking soda + - 3/4 tsp. baking powder + - pinch salt + - 1 cup chocolate chips + + For pumpkin cookies (~18 cookies): + + - 168 g softened butter + - 180 g brown sugar + - 2 egg yolks at room temperature + - 2 tsp. vanilla + - 122 g canned pumpkin puree (the brand Libby's seems to work well) + - 219 g all-purpose flour + - 1 Tbsp. pumpkin pie spice (or some mix of cinnamon, ginger, nutmeg, allspice, and cloves) + - 1/2 tsp. baking powder + - 1/2 tsp. baking soda + - pinch salt + + - 25 g granulated sugar + - 1/4 tsp. pumpkin pie spice (mix of cinnamon, ginger, nutmeg, allspice, and cloves) + + + For eyes: + + - 2 egg whites + - 2 cups powdered sugar + - Water if needed + - Black food coloring + + For spider decorations: + + - Eyes (see above to make yourself or you can find at a grocery store) + - Choclate disks/feves (or other type of chocolate) (1 per spider) + - Additional chocolate for melting + + For ghost decorations: + + - Marshmallows (homemade or store-bought) + - Around 100 grams white chocolate + some cocoa butter (OR some other simple pourable icing) + - Melted dark chocolate OR black frosting (e.g., extra from the eyes) + + +.. procedure:: + + For double chocolate cookies: + Preheat oven to 350 F. + Cream butter and both sugars in a mixer. + Add egg and vanilla and mix. + In a separate bowl, mix flour, cocoa, baking soda, baking powder, and salt. + Gradually add dry ingredients to wet ingredients. + Add chocolate chips. + Refrigerate dough for 15-20 minutes. + Form balls of cookie dough (~1.5-2 Tbsp. each) and place on cookie tray with parchment paper or a silcon baking mat. + Bake for 8-10 minutes. + Let cookies set on baking tray for 2 minutes before moving off tray to cooling rack. + + For pumpkin cookies: + Preheat oven to 350 F. + Line two baking trays with parchment paper or silicon baking mats. + Dry out the pumpkin by spreading it on a plate and lightly pressing with a paper towel to absorb the liquid. A new paper towel should be applied to the pumpkin at least 4 more times. + Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. + In a separate bowl, cream the butter and sugar on high for 1-2 minutes. + Add the egg yolks and vanilla and mix on medium for 1-2 minutes. + Add the pumpkin and mix on medium-low until combined. + Add the dry ingredients and mix on low until just combined. + Make dough balls and roll them in a mix of the extra sugar and pie spice. Place on cookie tray. + Bake for 12-14 minutes. + Cool on baking sheet for 5 minutes then transfer to a cooling rack. + + For eyes: + Beat egg whites in a large bowl at high speed until foamy. + Gradually add sugar and continue beating on high until thick. + Can add water if too thick or more sugar if too thin. + Put in a piping back and make dots of white icing on a parchment-paper lined cookie tray. (The little point in the middle after piping should settle into the eye if it's the right consistency.) Experiment until you get the right size and consistency. + Add black food coloring to the remaining icing and put in a piping bag. Once the surface of the white icing has dried, pipe a smaller black dot in the center of the white dots. + Let sit out for around 24 hours to fully dry/harden. The eyes should come off parchment paper easily when they are dry. + + Assembly for spider cookies: + Bake cookies (pumpkin or any other light-ish cookie, see options in notes below). + If the chocolate pieces you're using for the bodies has oxidized and you want it to melt a little to look better, put a chocolate disk/feve in the center of each cookie as soon as it is removed from the oven. That will let it melt just a tiny bit so it attaches firmly to the cookie and looks smooth. If you are using some kind of chocolate/candy that already looks good, you could instead add it once the cookie has cooled using a little melted chocoalte to attach it. + Once the cookie is fully cool, melt other chocolate and pipe legs on to the spiders. + Add eyes using a little bit of melted chocolate as an adhesive. + + Assembly for ghost cookies: + Bake cookies (see above for double chocolate cookie recipe, but any other type of dark cookie would work too) and let cool at least 15 minutes. + Melt white chocolate and mix in cocoa butter so it's a consistency that will spread/pour easily. + Dip the bottom of a marshmallow in the white chocolate and use to stick to cookie. + Pour white chocolate mixture over mashmallow and use knife/spatula to help ensure even spreading and that it extends beyond the marshmallow the way you want. + Once the white chocolate has dried, pipe eyes onto the ghosts using melted dark chocolate or some kind of black frosting. + + Assembly for eye cookies: + Bake cookies (the double chocolate ones work well, but you could probably put the eyes on any other type of cookie too) and let cool. + Attach the eyes to the cookies (with a tiny bit of melted chocolate, the frosting from the eyes, etc.) in whatever pattern you like. It looks cool if you have eyes of difference sizes. + +.. image:: ../../Images/HalloweenCookies2021.jpg + :width: 600 + :align: center + :alt: Cookies decorated with spiders, ghosts, and eyes. + +.. image:: ../../Images/HalloweenCookies2022.jpg + :width: 600 + :align: center + :alt: Cookies decorated with spiders and eyes. + +.. image:: ../../Images/HalloweenCookies2024.jpg + :width: 600 + :align: center + :alt: Cookies decorated with spiders and ghosts. + +.. rubric:: References + +Chocolate cookies recipe from https://www.iheartnaptime.net/triple-chocolate-chip-cookies/. I may have used a recipe from this site instead some other year: https://www.theflavorbender.com/halloween-monster-cookies/. That one was also inspiration for the eye coookies. Pumpkin cookie recipe from https://inbloombakery.com/chewy-pumpkin-cookies/. Eye recipe with lots of additional useful tips from https://www.yourhomebasedmom.com/candy-eyes/. One inspiration for the ghost cookies at https://www.nourbakesdesserts.com/allrecipes/double-chocolate-ghost-cookies. + +.. note:: + + I have made these several different years and there are many possible variations. I just listed a few here. I think I made molasses or ginger cookies one year and apple cider cookies another year (trying to be fall themed) instead of the pumpkin cookies. Be creative and have fun! + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/IceCreamCone.rst.txt b/_sources/Recipes/Desserts/IceCreamCone.rst.txt new file mode 100644 index 0000000..13ce9e4 --- /dev/null +++ b/_sources/Recipes/Desserts/IceCreamCone.rst.txt @@ -0,0 +1,98 @@ +.. index:: + single: gelato; cookie + +Ice Cream Cone +===================== + +I tried two recipes as my first attempt at making ice cream cones. See notes below. These need to be iterated on. + +Recipe 1 +----------- + +.. ingredients:: + + - 1/2 cup sugar + - 1 egg + - 2 tbsp melted and cooled butter + - 1 tsp vanilla + - 1/4 cup milk + - 1/2 cup all-purpose flour + +.. procedure:: + + Preheat over to 300 deg F. + Beat the egg and sugar in a bowl until it is thickened and pale yellow. + Add the butter, vanilla, and milk. + Add in the flour. + + Put parchment paper or a silicon mat on a cookie sheet. + Put 1.5 tbsp batter onto the cookie sheet and spread out until it covers a 6 inch circle. + Repeat until cookie sheet is full. + Bake for around 10-15 minutes until lightly browned. + Remove the cookies one at a time and immediately roll into a cone shape. + +.. image:: ../../Images/Cone1.jpg + :width: 300 + :align: center + :alt: Cone picture + +.. rubric:: References + +Source: Modified from the book *The Ultimate Ice Cream Book* by Bruce Weinstein. + +.. note:: + + One recipe book suggested parchment paper instead of the silicon mat, so I started with that; however it ended up having creases in it which split the cones in half while they were still in the oven. + I then switched over to the silicon mat, and this recipe was sticking a little bit, but it was much more even. + A fish spatula seemed to be the best instrument to remove the cookies from the tray before rolling them. + Using what I learned when I made fortune cookies when I was younger, I used a pair of small cotton gloves to handle the hot cookies as I shaped them, and it worked well. + This would be a lot easier with the appropriate cone mold. + It would also be fun to get a waffle cone maker at some point. + Without ice cream inside the cones, Carlo liked this recipe better than the other because it was sweet and tasted like what he thinks cones should taste like. However, once there was ice cream inside, he said that maybe it was too sweet and crunchy, and he prefered the other one. + +Recipe 2 +---------- + +.. ingredients:: + + - 70 ml (+ more added later) egg whites (~ 2 eggs) + - 60 g sugar + - 1/2 tsp vanilla + - 90 g flour + - 2 tbsp melted and cooled butter + +.. procedure:: + + Preheat over to 350 deg F. + Mix together egg whites, sugar, and vanilla. + Add half the flour, then add in the butter, and then the rest of the flour, beating until smooth. + + Put parchment paper or a silicon mat on a cookie sheet. + Put 2 tbsp batter onto the cookie sheet and spread out until it covers a 6 inch circle. + Repeat until cookie sheet is full. + Bake for 10-15 minutes until lightly browned. + Remove the cookies one at a time and immediately roll into a cone shape. + +.. image:: ../../Images/Cone2.jpg + :width: 300 + :align: center + :alt: Cone picture + +.. rubric:: References + +Source: Modified from the book *The Perfect Scoop* by David Lebovitz. + +.. note:: + + (See notes from previous recipe). + I used only the silicon mat for these, and they all came off easily. + This recipe calls for slightly more batter per cone, and I found the 2 tbsp in this recipe to work well. + Following the recipe as it's written, the batter ended up really thick and hard to spread. + The first batch of this recipe was way to clumpy and they cracked as I was rolling them. + I then added some more egg whites to the remaining batter until it was the consistency of the previous recipe and it spread well. Those turned out nice and smooth. + If I make these again, I would either cut down on the flour, or add additional egg whites or milk at the beginning. + Carlo thought these were too doughy without ice cream, but liked them when they had ice cream inside. + Tori liked that these were less sweet. They were a little thick/doughy at a couple of places in the middle, but that could probably be altered by making the dough thinner before baking. + Current plan for next time: make a combo of the recipes- probably more like this one, but add extra milk to thin it down to the right (easily spreadable) consistency. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Desserts/KeyLimePie.rst.txt b/_sources/Recipes/Desserts/KeyLimePie.rst.txt new file mode 100644 index 0000000..9ea7a83 --- /dev/null +++ b/_sources/Recipes/Desserts/KeyLimePie.rst.txt @@ -0,0 +1,52 @@ +.. index:: + single: pie; key lime + +Key Lime Pie +==================== + +.. ingredients:: + + For the pie crust: + + - 18 Graham crackers + - 1/3 cup melted butter + + For the filling: + + - 2 cans sweetened condensed milk (about 800 grams total) + - 5 egg yolks + - 1 cup key lime juice + + For the whipped cream: + + - 1 pint heavy cream + - 1 tsp. vanilla + - 2-3 Tbsp. powdered sugar + +.. procedure:: + + Mash Graham crackers until very fine. I often do this smashing them up in the bag they come in by hand and then using a rolling pin. (Mix with sugar, if desired.) + Mix in melted butter. + Put this mixture into a pie tie and pat it down so it covers entire pie dish (it should probably be 1/4-1/3 inch thick). + Refrigerate crust until firm (at least 30 minutes). + + In another bowl, mix the condensed milk, egg yolks, and key lime juice. + Pour into refrigerated crust. + Bake in a preheated over at 350 degrees Fahrenheit for 15-20 minutes, until the filling is set. + Let cool and refrigerate. + + Whip cream and gradually add vanilla and sugar once it's almost done. This needs to be whipped well in order to keep its shape for several days. + Spread whipped cream on top of key lime layer once it's chilled. + +.. image:: ../../Images/KeyLimePie.jpeg + :width: 600 + :align: center + :alt: picture of key lime pie + +.. note:: + + If key limes aren't available, regular limes work well too. We also tried with lemons, and it still tasted good (more custardy) but we prefer with limes. Squeezing the citrus ourselves (even if it's then frozen) tastes way better than buying key lime juice from the store. + We tried experimenting with making our own Graham crackers and sweetened condensed milk each once, and I'd like to do that again to have more control over the sweetness. You can add a bit less sweetened condensed milk than is listed in this recipe, but 1 can was too little and messed up the consistency. + There is a variation where you can use slightly fewer eggs (3-4?) and separately beat the whites before adding that to the pie filling. It gives a lighter filling that doesn't need the whipped cream as much. It is also delicious, just pretty different than the regular recipe. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/LavaCake.rst.txt b/_sources/Recipes/Desserts/LavaCake.rst.txt new file mode 100644 index 0000000..07c6025 --- /dev/null +++ b/_sources/Recipes/Desserts/LavaCake.rst.txt @@ -0,0 +1,41 @@ +.. index:: + single: chocolate; cake + +Lava Cake +========== + +.. ingredients:: + + - 220 grams dark chocolate (64%) + - 8 squares of the same chocolate + - 220 grams butter + - 160 grams white sugar + - 120 grams flour + - 4 eggs + +.. procedure:: + + Preheat oven to 375 degrees Fahrenheit. + In a double boiler, slowly melt the chocolate and then add in the butter. + Take away from heat and let cool. + Beat eggs and sugar just to the point that they have whitened. + Add flour into egg mixture. + Add egg/flour mixture to the chocolate. + Prepare molds: grease with butter and then a layer of cocoa powder so the cake won't stick. + Fill molds halfway, place a squre of chocolate in the middle, then finish filling. + Cook 7-10 minutes until the outer edge of the cake has cooked, but it is still nice and gooey in the center. + +.. image:: ../../Images/LavaCake.jpg + :width: 600 + :align: center + :alt: picture of chocolate lava cake covered in whipped cream and chocolate and caramel sauces + +.. rubric:: References + +This recipe comes from a French cooking class Tori did with her family. + +.. note:: + + Carlo thinks these are too egg-y. Tori likes them. Both like topping them with fresh whipped cream. Homemade chocolate and caramel sauce (as in the photo) are optional and delicious, but not necessary. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/LemonBars.rst.txt b/_sources/Recipes/Desserts/LemonBars.rst.txt new file mode 100644 index 0000000..c43fa39 --- /dev/null +++ b/_sources/Recipes/Desserts/LemonBars.rst.txt @@ -0,0 +1,32 @@ +.. index:: + single: lemon bars; lemon + +Cassie's Lemon Bars +=================== + +.. ingredients:: + + - 1 1/4 cups all-purpose flour + - 1/4 cup confectioners' sugar + - 1/2 cup butter, softened + - 4 eggs + - 1 1/2 cups white sugar + - 1/2 cup lemon juice + - 1 tablespoon lemon zest + +.. procedure:: + + Preheat oven to 350 degrees F (175 degrees C). + Mix 1 cups of flour and confectioner's sugar together. Cut in the butter or margarine. + Mix well until the dough resembles pie dough consistency. Press the dough into an 8x8 inch baking pan. + Bake 15 to 20 minutes or until golden brown. + Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust. + Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled. + +.. note:: + + (From Tori) Although this recipe initially called for twice as much crust, that had way too high of a crust to filling ratio, + so I edited the recipe and the ratio is better now. + If you want to bake this in a 9 x 13 pan, you could double the current version of this recipe. + +.. sectionauthor:: Cassie \ No newline at end of file diff --git a/_sources/Recipes/Desserts/LemonCakeCookies.rst.txt b/_sources/Recipes/Desserts/LemonCakeCookies.rst.txt new file mode 100644 index 0000000..44aa4fc --- /dev/null +++ b/_sources/Recipes/Desserts/LemonCakeCookies.rst.txt @@ -0,0 +1,47 @@ +.. index:: + single: cookies; lemon + +Lemon Cake Cookies +==================== + +.. ingredients:: + + - 2 1/2 cups + 3 tbsp. flour + - 3/4 tsp. baking powder + - 3/4 tsp. baking soda + - 1/2 tsp. salt + - 9 tbsp. butter + - 1 cup + 2 tbsp. sugar + - 1 tbsp. grated lemon zest + - 2 egg yolks + - 1 whole egg + - 1/4 cup sour cream + +.. procedure:: + + Preheat oven to 375 degrees Fahrenheit. + Beat butter, sugar, and lemon zest in a mixer for 2 minutes. + Add egg yolks then the egg, and beat 10 seconds on high. + Add the sour cream and beat for another 8 seconds. + Fold in the dry ingredients first by hand and then with the mixer for 15 seconds. + Bake about 12 minutes until firm to touch. + +.. ingredients:: + + Optional glaze: + + - 6 tbsp. butter + - 1 1/2 cups powdered sugar + - 3 tbsp. lemon juice + +.. procedure:: + + Melt butter. + Add lemon juice and sugar. + Whisk until smooth. + +.. note:: + + This is an old family recipe of Tori's. Growing up, I don't remember making the glaze. I feel like I've tried it a couple of times without being too happy with the result, but I'll update this once I try it again. The cookies are quite delicious even without anything. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/LemonMintBoysenberryCake.rst.txt b/_sources/Recipes/Desserts/LemonMintBoysenberryCake.rst.txt new file mode 100644 index 0000000..ae85375 --- /dev/null +++ b/_sources/Recipes/Desserts/LemonMintBoysenberryCake.rst.txt @@ -0,0 +1,100 @@ +.. index:: + single: lemon; boysenberry; berry; mint; cake + +Lemon Mint Boysenberry Cake +============================ + +.. makes:: a 2 layer 9-inch cake + +.. ingredients:: + + For the cake: + + - 113 grams butter + - 310 grams sugar + - 50 grams vegetable oil + - 2.5 tsp. baking powder + - ~1/4 tsp. salt + - 2 tsp. vanilla + - zest of 4 lemons + - 4 egg whites + 1 egg (at room temperature) + - 376 grams cake flour + - 300 grams whole milk + + For the curd: + + - 1/2 cup + 2 Tbsp. lemon juice + - 3 eggs + - 1 egg yolk + - 1/2 cup sugar + - ~4 Tbsp. butter + - ~8 fresh mint leaves + + For the berry compote: + + - 2 pints frozen boysenberries + - 4 Tbsp. cornstarch + - 160 grams sugar + - squeeze of lemon juice (optional) + + For the swiss meringue buttercream: + + - 2 sticks butter (at room temperature) + - 3 egg whites + - 248 grams fine sugar + - pinch salt + + +.. procedure:: + + You can make the curd and compote ahead of time. + + For the curd: + I tried a couple options for when to add the mint, and I don't remember what I liked best, but here is one option (alternatively, could try adding mint at end). + Put the sugar and mint leaves in a food processor and blend. + Mix this sugar/mint with lemon juice, eggs, and egg yolk in a pan. Whisk ingredients while heating until it reaches 180 F. Pour into an immersion blender and add in butter 1 Tbsp. at a time until the appropate taste is reached. Cool. + + For the compote: + Strain half the berries, leave the other half unstrained. + Mix cornstarch with sugar. + Combine cornstarch and sugar mixture with berries and optional lemon juice in a saucepan. + Cook for a little while. + + For the cake: + Preheat oven to 340 F. + Grease 2 9-inch cake pans and line with parchment paper. + In a stand mixer, beat the butter, sugar and oil on medium speed for 2-3 minutes (until it lightens). + Add the baking powder, salt, vanilla, and lemon zest and beat. + Add the egg and egg whites a little at a time. Beat until fluffy. + Alternate adding the flour (divided into three parts) and the milk. + Divide evenly into two cake pans. + Bake for around 28 minutes. + Let cool in pans for 10 minutes then put onto cooling rack to finish cooling. + + For the frosting: + Briefly mix egg whites, sugar, and salt in stand mixer bowl. + Place bowl over a saucepan of simmering water. + Whisk constantly until it heats up to 161 F. + Remove from the heat and attach to stand mixer with the whisk attachment. + Beat until stiff. + While the mixer is running, add a few tablespoons of butter at a time. + Keep mixing until the frosting has emulsified. + +.. image:: ../../Images/LemonMintBoysenberryCake.jpg + :width: 600 + :align: center + :alt: Lemon-mint-boysenberry cake + +.. rubric:: References + +Cake recipe from King Arthur (https://www.kingarthurbaking.com/recipes/lemonade-cake-recipe). Lemon-mint curd adapted from Tartine's lemon cream (see my lemon tart recipe). + +.. note:: + + I made this for the JILA Bake-Off in spring 2023. I had issues with scaling, so I think the amounts here will work well, but I haven't tried exactly this ratio of cake to filling/frosting. Also, some of my notes got deleted, so the amounts may need to be adjusted a bit. + I would try less butter for the same amount of eggs for the frosting, probably around 1.5 sticks of butter. You need to have patience with the frosting. It will eventually emulsify; just keep blending. + For this recipe, I used some high alittude baking tips, so this is optimized for Boulder. + If you don't have extra-fine sugar for the frosting, you can put regular granulated sugar in a blender (I used the Magic Bullet). + I didn't write assembly instructions, but it would be nice if you could get both the curd and the berry compote on each layer. Either see if they can be layered on top of each other, or cut the cakes in half so there are four short layers and then alternate curd with compote so you get two of each. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/LemonPoundCake.rst.txt b/_sources/Recipes/Desserts/LemonPoundCake.rst.txt new file mode 100644 index 0000000..7d0fa00 --- /dev/null +++ b/_sources/Recipes/Desserts/LemonPoundCake.rst.txt @@ -0,0 +1,45 @@ +.. index:: + single: lemon; cake + +Lemon Pound Cake +================= + +.. ingredients:: + + For the cake: + + - 3 cups sifted cake flour + - 2 cups white sugar + - 1 tsp. baking powder + - 1 1/2 cups softened salted butter + - 1/3 cup buttermilk (or a few tbsp. powdered buttermilk + 1/3 cup lemon juice) + - 6 large eggs + - 2 tsp. lemon juice + - 1 tbsp. grated lemon zest (from 2 medium lemons) + + For the glaze: + + - 1/2 cup freshly squeezed lemon juice + - 1/4 cup white sugar + +.. procedure:: + + Preheat oven to 350 degrees Fahrenheit. + In a large bowl with an electric mixer on low speed, blend flour, sugar, and baking powder (and powdered buttermilk if using it in powdered form). + Add butter, buttermilk, and 3 eggs, and beat on low until moistened. + Increase speed to high and beat for 2 minutes. + Add lemon juice and lemon zest, and blend at medium speed. + Add the 3 remaining eggs one at a time, beating at high speed for seconds after each addition. + Pour into greased tube bundt pan. + Bake for 50-60 minutes in a preheated oven until a toothpick inserted into cake comes out clean (it should be pretty brown). + While cake is baking, put lemon juice and sugar in a small saucepan for glaze. + With a tootpick, insert holes in the surface of the cake and pour most of the glaze over this (if you have a syringe, that works much better for injecting the glaze inside the cake). + Cool in pan for a little while then invert onto a cooling rack. + You can optionally brush the top of the cake with the remaining glaze (but it often doesn't soak in well there), or leave it on the side for dipping. + Serve at room temperature. + +.. note:: + + This is an old family recipe of Tori's. We usually used powdered buttermilk (however much was needed to make 1/3 cup) but replaced the 1/3 cup water that went with that with lemon juice. Using a syringe to inject the glaze is the superior strategy - make sure the syringe doesn't get plugged with any pulp or zest. We sometimes used 5 eggs instead of 6 and it tasted pretty similar. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/LemonTart.rst.txt b/_sources/Recipes/Desserts/LemonTart.rst.txt new file mode 100644 index 0000000..4bd1b1b --- /dev/null +++ b/_sources/Recipes/Desserts/LemonTart.rst.txt @@ -0,0 +1,61 @@ +.. index:: + single: lemon; tart + +Lemon Tart +=========== + +.. makes:: 1 9-inch tart (or several smaller tarts) + +.. ingredients:: + + For the crust (enough for 2 tarts): + + - 1/2 cup + 1 Tbsp. butter at room temperature + - 1/3 cup sugar + - 1 egg at room temperature + - 1 3/4 cups (500 g) flour + + For the filling: + + - 1/2 cup + 2 Tbsp lemon juice + - 3 eggs + - 1 egg yolk + - 1/2 cup sugar + - ~4-5 Tbsp butter + + Optional topping: + + - Whipped cream (cream, powdered sugar, vanilla) + +.. procedure:: + + Combine butter and sugar and mix in stand mixer. Add in egg and mix well. Add flour and beat on low until just mixed. + Divide into two balls of equal size and shape each into a disk 1/2 inch thick. Wrap in plastic wrap and chill at least 2 hours. + Roll dough out until 1/8 inch thick on a slightly floured surface. Trasnfer dough to pan without stretching it out. Trim so it's level with the sides of the pan. Refridgerate or freeze for 15 minutes. + Preheat oven to 325 Fahrenheit. Make holds in the bottom of the tart with a fork. Bake in oven for 12-15 minutes until golden brown. + + For filling: + Mix lemon juice, eggs, egg yolk, and sugar in a pan. Whisk ingredients together while heating until it reaches 180 F. + Pour into an immersion blender. Add in butter 1 Tbsp at a time until the appropriate taste is reached. + More butter will make it creamier but also cut down on the lemon flavor. + Pour filling into cooled tart shell. + Cool. + + If desired, top with whipped cream. + +.. image:: ../../Images/LemonTart.jpg + :width: 600 + :align: center + :alt: Lemon tart picture + +.. rubric:: References + +Tartine cookbook. + +.. note:: + + This works as a large tart or as smaller ones. Sometimes I've been very happy with this tart crust, but I'm still on a quest for my optimal tart crust. + I've used this recipe with lilikoi as well, and that works well. + + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/LilikoiCheesecakeTart.rst.txt b/_sources/Recipes/Desserts/LilikoiCheesecakeTart.rst.txt new file mode 100644 index 0000000..a6d0a76 --- /dev/null +++ b/_sources/Recipes/Desserts/LilikoiCheesecakeTart.rst.txt @@ -0,0 +1,57 @@ +.. index:: + single: lilikoi; cheesecake; tart + +Lilikoi (Passion Fruit) Cheesecake Bars +======================================== + +.. ingredients:: + + For the crust: + + - 1 pack Graham crackers + - 1/3 cup butter, melted + + For the cheesecake filling: + + - 2 eggs + - 2 8-oz packs of cream cheese + - 1/3 cup sugar + - 1 tsp vanilla + + For the topping: + + - 1/2 cup lilikoi juice + - 3 (?) Tbsp cornstarch + - ~1/3 cup sugar + +.. procedure:: + + Mash up the graham crackers, mix with melted butter, and press into an 8 x 8 pan (going up some on the sides if you want). Refridgerate. + Preheat oven to around 325 degrees Fahrenheit. + Mix the filling ingredients together. + Pour into crust and bake ~15 minutes, until the filling has set (one recipe said a thermometer inserted about 1 inch from the edge should be at 180 F). + Cool. + For the topping, mix the sugar and cornstarch in a bowl on the side. + Heat up the lilikoi juice in a pan and add the sugar and cornstartch mixture. + Bring to a boil and let cook while mixing continuously for a couple minutes to remove the cornstarch flavor. + Remove from heat and let cool. + Pour the topping over the cheesecake layer after both have cooled, ideally before the topping has fully set. + Can decorate the top with lilikoi seeds if desired. + Refrigerate together before serving. + +.. image:: ../../Images/LilikoiCheesecakeTart_v2.jpg + :width: 600 + :align: center + :alt: Lilikoi cheesecake bars picture + + +.. note:: + + My first attempt used `this tart crust `_, and + `this cheesecake tart `_. + It was ok, but I like the Graham cracker crust much better. + I'd have to compare the two lilikoi toppings since I really like both on their own, but the one currently in this recipe seemed to work well with cheesecake bars. + I'd be curious to try one of the cheesecake recipes with sour cream. I was happy with this one (if I remembered the amounts correctly), so I don't think it needs to be changed, but it's also the part of this recipe I'm the least certain about since I don't have a go-to cheesecake recipe. + I also may be completely misremembering how long it cooked for and the temperature, so that culd be investigated more. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Desserts/LilikoiCurd.rst.txt b/_sources/Recipes/Desserts/LilikoiCurd.rst.txt new file mode 100644 index 0000000..abad0aa --- /dev/null +++ b/_sources/Recipes/Desserts/LilikoiCurd.rst.txt @@ -0,0 +1,37 @@ +.. index:: + single: lilikoi; curd; tart + +Lilikoi (Passion Fruit) Curd +================================= + +.. makes:: enough for 1 9-inch tart + +.. ingredients:: + + - 1/2 cup lilikoi juice + - 50 g butter, melted + - ~1/3 cup sugar + - 1 egg, whisked + - cornstarch (possibly around 1.5-2 Tbsp?) + +.. procedure:: + + Mix the sugar with a little cornstarch in a bowl on the side. Melt the butter in a saucepan and add in the sugar/cornstarch and lilikoi juice over low heat. + As soon as the sugar has dissolved (while the mixture isn't too hot yet), add the egg. + Continuously mix until boiling. + Remove from heat and let cool. + Use over a cheesecake or tart crust or cake or eat on it's own. + Refrigerate before serving. + +.. rubric:: References + +`Source `_ + +.. note:: + + I used this curd for my first lilikoi cheesecake tart and a raspbery/lilikoi cake, but have since used Tartine's lemon curd recipt replacing the lemon with lilkoi (see Lemon Tart recipe). Both are good - I should do a direct comparison sometime. + For this one, I used lilikoi juice instead of pulp, so I needed to add extra cornstarch to the topping since it didn't thicken enough on it's own. I'm not sure exactly how much I added since I did it after the fact (mixed in with a little of the topping to avoid clumps). + It tasted great and ended up being the consistency I wanted, so I think using juice works well. + The biggest mistake I made was that I added the egg when the lilikoi mixture was too hot, so a little bit of the egg scrambled and I had to remove it. Avoid that in the future, probably by using a thermometer. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/MarbleBrownies.rst.txt b/_sources/Recipes/Desserts/MarbleBrownies.rst.txt new file mode 100644 index 0000000..b2a26a6 --- /dev/null +++ b/_sources/Recipes/Desserts/MarbleBrownies.rst.txt @@ -0,0 +1,47 @@ +.. index:: + single: cream cheese; chocolate; brownie + +Marble Brownies +================== + +.. ingredients:: + + For the brownie: + + - 1 1/2 oz. unsweetened chocolate + - 1/2 cup butter + - 3/4 cup water + - 2 cups flour + - 2 cups sugar + - 1 tsp. baking soda + - 2 eggs + - 1/2 cup sour cream + + For the swirl: + + - 8 oz. softened cream cheese + - 1/3 cup sugar + - 1 egg + + Topping: + + - 6 oz. semisweet chocolate chips + +.. procedure:: + + Preheat oven to 375 degrees Fahrenheit. + Add butter, water, and chocolate to a saucepan, and bring to a boil (then remove from heat). + In a large bowl, mix flour, sugar, and baking soda. + Add the chocolate mixture to the flour mixture. + In a separate bowl, mix eggs and sour cream, and then add this to the chocolate mixture. + Pour into a greased and floured 13 x 9 inch pan. + Combine cream cheese and sugar, mixing until well blended. Mix in egg. + Spoon cream cheese mixture over chocolate batter, and cut through batter several times with a spatula for the marble effect. + Sprinkle with chocolate chips. + Bake in a preheated oven for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. + +.. note:: + + This is a family recipe of Tori's. Sometimes we've made it with 2 oz. chocolate, 1 cup water, and 8 oz. of sour cream, and that's also delicious. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/OliveOilLemonTart.rst.txt b/_sources/Recipes/Desserts/OliveOilLemonTart.rst.txt new file mode 100644 index 0000000..713996b --- /dev/null +++ b/_sources/Recipes/Desserts/OliveOilLemonTart.rst.txt @@ -0,0 +1,44 @@ +.. index:: + single: tart; lemon + +Lemon–Olive Oil Tart +==================== +.. ingredients:: + + For the tart shell: + + - 192 g AP flour + - 60 g sugar + - 112 g olive oil + - 30 g water + - 1 pinch of salt + + For the filling: + + - 3 eggs + - 3 eggs yolks + - 200 g sugar + - 16 g AP flour + - 118 g lemon juice + - lemon zest to taste + - 56 g olive oil + +Preheat oven to 350 F. Mix flour, sugar salt, oil and water to form uniform dough. +Press that in a 9 inch tart pan.bake for 30 - 45 minutes. + +Whisk sugar flour and salt in medium saucepan. Whisk in eggs and yolks. Whisk in lemon zest and juice. Cook while stirring until reaches 160 F. +Whisk in oil off heat. + +Pour curd into the tart shell and return to oven. Bake 8 -12 minutes. + + +`Cook's Illustrated `_ + + + +.. note:: + + The filling was delicious (maybe could have done with slightly less sugar), but the tart shell wasn't great + (kind of had a very strong flavor, and was a bit too crumbly). + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Desserts/OrangeOatmealCoffeeCake.rst.txt b/_sources/Recipes/Desserts/OrangeOatmealCoffeeCake.rst.txt new file mode 100644 index 0000000..497256c --- /dev/null +++ b/_sources/Recipes/Desserts/OrangeOatmealCoffeeCake.rst.txt @@ -0,0 +1,47 @@ +.. index:: + single: orange; cake; oatmeal + +Orange Oatmeal Coffee Cake +=========================== + +.. ingredients:: + + For the cake: + + - 1/2 cup butter + - 1 cup sugar + - 2 eggs + - 1 1/2 cups sifted all-purpose flour + - 2 tsp. baking powder + - 1/2 tsp. cinnamon + - 1/4 tsp. salt + - 1 cup quick-cook oatmeal + - 1 cup milk + + For the glaze: + + - 1/4 cup butter + - 1/2 cup brown sugar + - 1/2 cup chopped nuts + - 3 tbsp. fresh squeezed orange juice + - some orange zest + +.. procedure:: + + Preheat oven to 350 degrees Fahrenheit. + In a large mixing bowl, cream butter and sugar until light and fluffy. + Add the eggs one at a time. + Sift together the flour, baking powder, cinnamon and salt, and add in the oatmeal. + Add the dry ingredients to the the butter/sugar alternately with milk, beginning and ending with dry ingredients. + Pour into a buttered 8-inch square pan, and bake for 35-45 minutes. + + While cake is baking, prepare the glaze: melt the butter and mix it with the sugar, nuts, and orange juice. + As soon as the cake is done, pour the glaze on top, and place it under the broiler for a couple of minutes, until the glaze is bubbly. + +.. rubric:: References + +This is a recipe from Chris' family. +I really like it because it's delicious and slightly different than most other cakes I've had. +The initial recipe didn't call for orange zest, but I always add some. I don't remember if I add it to the cake or glaze or both, but I'm sure it would work in all of them. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/PineappleCookies.rst.txt b/_sources/Recipes/Desserts/PineappleCookies.rst.txt new file mode 100644 index 0000000..905d07b --- /dev/null +++ b/_sources/Recipes/Desserts/PineappleCookies.rst.txt @@ -0,0 +1,64 @@ +.. index:: + single: pineapple; cookies + +Kue Nastar (Indonesian Pineapple Cookies) +========================================== + +.. ingredients:: + + For pineapple jam: + + - 550 grams pineapple chunks (from 1 large fresh, peeled, and cored pineapple) + - 75 grams sugar + + For pastry: + + - 254 grams all-purpose unbleached flour + - 65 grams confectioner's sugar + - 1/4 tsp salt + - 4 oz unsalted butter, cut into large chunks + - zest 1 large orange + - 2 egg yolks + - 2 tbsp milk + + For egg wash: + + - 1 egg wash + - 1 tsp milk + + Additional: + + - 28-29 cloves (1 per cookie) + +.. procedure:: + + Puree pineapple chunks using food processor or a blender. + Transfer to sauce pan, add sugar, then cook on medium heat until all liquid has evaporated. + Lower the heat to low, continue to cook until it has thickened and is a little drier than the consistency of regular jam. + Remove from heat, cool completely. + + Place pastry ingredients in a food processor, pulse for a few seconds until it is starting to come together. + + Take about 16 grams of dough, flatten it, place 6 grams of pineapple jam in the center, and enclose the filling, forming into a round ball. + Place the ball on a cookie sheet. + Repeat with the rest of the dough (the cookies can be pretty close together since they don't expand much in the oven). + Cover the sheet with plastic wrap and refrigerate for an hour (or overnight). + + Preheat oven to 350 degrees F. + In a small bowl, whisk the yolk and milk together for the egg wash. + Brush each cookie with egg wash, then top with a clove (pushing the rounded part in a little so the pointy end sticks straight up). + Bake in the center of the oven for 15 to 20 minutes or until golden to your liking. + Cool completely before serving. + +.. rubric:: References + +From Armin and Amalia. + +.. note:: + + The pineapple jam stores really well in the freezer. + Last time I did this, I made jam from one pineapple, and it lasted me through several batches of cookies. + Making the jam is the most time intensive part. + I may have skipped the refrigerate step some of the times I've made these (I don't remember doing it, but it's been a while). + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Desserts/PoundCake.rst.txt b/_sources/Recipes/Desserts/PoundCake.rst.txt new file mode 100644 index 0000000..86d4f7d --- /dev/null +++ b/_sources/Recipes/Desserts/PoundCake.rst.txt @@ -0,0 +1,52 @@ +.. index:: + single: pound cake + +Pound Cake +================= + +.. ingredients:: + + - 196 grams unsalted butter, plus more for the pan + - 250 grams sugar + - 1/2 tsp baking powder + - 1/2 tsp kosher salt + - 3 eggs + 1 yolk, at room temperature + - 120 grams sour cream + - 1 tsp vanilla extract + - 187 grams AP flour + - 15 grams cocoa powder + - 1 tbsp milk or water + +.. procedure:: + + All the ingredients should be at room temperature. Make sure to scrape mixing bowl and paddle very often. + + Preheat the oven to 350°F and greas a loaf pan. + + Beat the butter, sugar, baking powder and salt for 8 minutes. Scrape bowl and paddle periodically. + + Add the eggs and yolk one at the time. + + Mix sour cream and vanilla separately until blended. + + Add half of the sour cream, incorporate, add half of the flour, incorporate. Repeat with the rest. + Give a final gentle mix with a spatula. + + Stir the cocoa and milk/water to half of the batter. + + Dollop alternating loads of white and black batter in the loaf pan. Swirl a knife to ensure mixing. + Score the center. + + Bake 65 to 75 minutes. If necessary, tent with foil or shield with a baking sheet. + +.. rubric:: References + +`food52 generic pound cake `_ + +`food52 cocoa swirl pound cake `_ + +.. note:: + + Very delicious. Next time I'll try without the swirl, and add some lemon zest with the butter and sugar. + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Desserts/RaspberryPie.rst.txt b/_sources/Recipes/Desserts/RaspberryPie.rst.txt new file mode 100644 index 0000000..0be8862 --- /dev/null +++ b/_sources/Recipes/Desserts/RaspberryPie.rst.txt @@ -0,0 +1,52 @@ +.. index:: + single: pie; raspberry + +Raspberry Pie +==================== + +.. ingredients:: + + For the pie crust: + + - 1 1/4 cups flour + - 1/4 tsp. salt + - 1/3 cup butter + - 4-5 tbsp. cold water + + For the filling: + + - 6 cups raspberries + - 1/2 cup white sugar + - 6+ tbsp. cornstarch (up to 7-8 if using frozen berries) + + For the whipped cream: + + - 3/4 pint whipping cream + - 1 1/2 tsp. vanilla + - 2-3 tbsp. powdered sugar + +.. procedure:: + + Preheat oven to 450 degrees Fahrenheit. + Combine flour and salt and cut butter in to mixture. + Mix with hands until there are no large pieces of butter left. + Add cold water a couple tablespoons at a time until the dough is just sticky enough to work with (knead it as little as possible). + On a floured surface, roll out the dough to be a 12 inch diameter circle. + Place it in the pie tin and poke a few small holes in both the bottom and sides with a fork so it won't bubble while cooking. + Bake in the oven at 450 F for 8-10 minutes (until it is just turning golden). + + Smash the berries in a saucepan. + Mix the sugar and cornstarch and add that to the berries. + Bring to a boil (the mixture will thicken and start to become clearer). + Cook for 3-4 additional minutes and transfer to pie crust (that has already cooled down). + Let cool and refrigerate. + + Whip cream and gradually add vanilla and sugar once it's almost done. This needs to be whipped well in order to keep its shape for several days. + Spread whipped cream on top of raspberry layer. + Enjoy! + +.. note:: + + This is a family recipe of Tori's. You can't go wrong with raspberries and cream. It's better with fresh raspberries, but frozen work well too. The crust recipe here isn't my favorite, but you can easily replace it with a better one. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/SheetCakeBrownies.rst.txt b/_sources/Recipes/Desserts/SheetCakeBrownies.rst.txt new file mode 100644 index 0000000..b514bea --- /dev/null +++ b/_sources/Recipes/Desserts/SheetCakeBrownies.rst.txt @@ -0,0 +1,48 @@ +.. index:: + single: chocolate; brownie; cake + +Sheet Cake Brownies +==================== + +.. ingredients:: + + For the cake: + + - 2 cups flour + - 2 cups sugar + - 1 cup butter + - 1 cup water + - 2 eggs, well beaten + - 1 tsp. baking soda + - 1/2 cup buttermilk + - 1 tsp. vanilla extract + - 3 tbsp. unsweetened cocoa powder + + For the icing: + + - 1/2 cup butter + - 6 tbsp. milk + - 3 1/2 tbsp. cocoa + - about 450 grams powdered sugar + - 1 tsp. vanilla extract + - 1/2 cup nuts (optional) + +.. procedure:: + + Preheat oven to 350 degrees Fahrenheit. + Sift flour, measure, resift with sugar. + In a saucepan, add butter, water, and cocoa, and bring to a boil. + Pour chocolate mixture over sugar and flour mixture and mix well. + Mix together beaten eggs, baking soda, buttermilk, and vanilla, and add this to other mixture. Mix well. + Pour into a greased and floured 15 1/2 inch x 10 1/2 inch pan. + Bake for 20 minutes in preheated oven. + Start the icing in the last 3 minutes that the cake is baking. + Bring the butter, milk, and cocoa to a boil. + Remove from the heat and add sugar, vanilla, and nuts. + Beat well and spread over the cake as soon as it comes out of the oven. + +.. note:: + + This is a family recipe of Tori's. We always called it brownies growing up, but it's probably more similar to a cake. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/Snickerdoodles.rst.txt b/_sources/Recipes/Desserts/Snickerdoodles.rst.txt new file mode 100644 index 0000000..ab86066 --- /dev/null +++ b/_sources/Recipes/Desserts/Snickerdoodles.rst.txt @@ -0,0 +1,41 @@ +.. index:: + single: cookies; cinnamon + +Snickerdoodles +==================== + +.. ingredients:: + + For the dough: + + - 1 cup butter + - 1 1/2 cups sugar + - 2 eggs + - 1 1/2 tsp. cream of tartar + - 1 tsp. baking soda + - 2 3/4 cups flour + + For the topping: + + - 3 tbsp. sugar + - 1 tbsp. cinnamon + +.. procedure:: + + Preheat oven to 375 degrees Fahrenheit. + Beat butter, sugar, and eggs together until creamy. + Add cream of tartar and baking soda. + Add flour and mix well. + Chill at least 2 hours (overnight is preferred). + + Combine topping ingredients in a small, shallow bowl. + After chilling the dough, shape it into balls about 1 1/2 inches in diameter. + Drop dough balls into topping mixture and coat entire surface well. + Place on ungreased baking sheet, about 2 inches apart. + Bake in preheated over for about 10 minutes or until golden brown. + Let stand one minute before moving removing cookies from tray and placing on cooling rack. + +.. note:: + Makes about 3 dozen cookies. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/SourCreamBananaBread.rst.txt b/_sources/Recipes/Desserts/SourCreamBananaBread.rst.txt new file mode 100644 index 0000000..8ee139f --- /dev/null +++ b/_sources/Recipes/Desserts/SourCreamBananaBread.rst.txt @@ -0,0 +1,26 @@ +.. index:: + single: banana + +Sour Cream Banana Bread +======================== + +.. ingredients:: + + - 1/2 cup butter + - 1 cup sugar + - 2 eggs, well beaten + - 5-6 mashed overripe bananas + - 1/2 cup sour cream + - 1 tsp. baking soda + - 2 cups flour + +.. procedure:: + + Preheat oven to 350 degrees Fahrenheit. + In a mixing bowl, beat butter and sugar until smooth and creamy. + Add in eggs, bananas, sour cream, and baking soda. + Stir in flour. + Pour batter into an 8-inch greased loaf pan. + Bake in pre-heated oven for 45 minutes to 1 hour. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/SourCreamCoffeeCake.rst.txt b/_sources/Recipes/Desserts/SourCreamCoffeeCake.rst.txt new file mode 100644 index 0000000..eab9c64 --- /dev/null +++ b/_sources/Recipes/Desserts/SourCreamCoffeeCake.rst.txt @@ -0,0 +1,43 @@ +.. index:: + single: sour cream; cake; cinnamon + +Sour Cream Coffee Cake +======================= + +.. ingredients:: + + For the cake: + + - 1 cup butter + - 1 1/2 cups sugar + - 2 eggs, beaten + - 2 cups flour + - 1 tbsp. baking powder + - 2 cups sour cream + - 1 tbsp. vanilla extract + + For the filling/topping: + + - 1 tbsp. ground cinnamon + - 1/4 cup sugar + - 2 cups chopped walnuts (optional, could also be replaced with pecans) + +.. procedure:: + + Preheat oven to 350 degrees Fahrenheit. + Grease a 10 inch bundt pan. + Cream together butter and 1 1/2 cups sugar. + Add eggs and blend well. + Mix in sour cream and vanilla. + Sift together flour and baking powder. + Fold the dry ingredients into the creamed mixture and beat until just blended. Do not overbeat. + In a separate bowl, mix the remaining 1/4 cup sugar with the cinnamon and walnuts. + Pour half of the batter into the bundt pan. Sprinkle half the sugar/cinnamon mixture on top. Add the remaining batter and top with the rest of the sugar/cinnamon mixture. + Set on middle rack of the over and bake for about 60 minutes or until a toothpick can be inserted in the center and come out clean. + Can serve either warm or cool. + +.. note:: + + This is a family recipe of Tori's. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/SusiesChocolateChipCookies.rst.txt b/_sources/Recipes/Desserts/SusiesChocolateChipCookies.rst.txt new file mode 100644 index 0000000..3ba628f --- /dev/null +++ b/_sources/Recipes/Desserts/SusiesChocolateChipCookies.rst.txt @@ -0,0 +1,30 @@ +.. index:: + single: cookies; chocolate chips + +Susie's Chocolate Chip Cookies +================================ + +.. ingredients:: + + - 2 cups flour (whole wheat medium grind) + - 1 cup oats + - 1/4 tsp. salt + - 1/4 tsp. baking soda + - 1/3 cup chocolate chips + - just under 1/2 cup canola oil + - 1/2 cup maple syrup + - 1 tsp. vanilla + - 2 tbsp. water + +.. procedure:: + + Preheat oven to 375 degrees Fahrenheit. + Mix the dry ingredients (flour, oats, salt, baking soda, chocolate chips). + In a separate bowl, mix the oil, maple syrup, vanilla, and water. + Put the wet ingredients into the dry ingredients and mix. + Shape, put on cookie sheet, and bake for 8 minutes. + +.. rubric:: References + This recipe comes from Susie. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/Tiramisu.rst.txt b/_sources/Recipes/Desserts/Tiramisu.rst.txt new file mode 100644 index 0000000..676c633 --- /dev/null +++ b/_sources/Recipes/Desserts/Tiramisu.rst.txt @@ -0,0 +1,28 @@ +.. index:: + single: tiramisu + +Tiramisù +==================== + +.. ingredients:: + + - 4 eggs + - 80 g sugar + - 450 g mascarpone + - 250 g savoiardi + - 1 cup coffee + +.. procedure:: + + Whip the yolks with the sugar until creamy and almost white. Add the mascarpone, incorporate and continue whipping until creamy and smooth. + Meanwhile, whip the whites until hard peaks. Fold the whites in the other mixture. + + Soak the savoiardi one by one for 1-2 seconds in the coffee, arrange at the bottom of a casserole dish. + Spoon in a layer of the cream. Make another layer of coffee soaked savoiardi. Add another layer of cream. + Top with a layer of unsweetened cocoa powder. Refrigerate for 1-2 hours before serving. + +.. rubric:: References + +`Souce `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Desserts/TiramisuBerries.rst.txt b/_sources/Recipes/Desserts/TiramisuBerries.rst.txt new file mode 100644 index 0000000..ad4f030 --- /dev/null +++ b/_sources/Recipes/Desserts/TiramisuBerries.rst.txt @@ -0,0 +1,40 @@ +.. index:: + single: tiramisu; strawberry + +Tiramisù Alle Fragole +===================== + +.. ingredients:: + + - 4 eggs + - 80 g sugar + - 450 g mascarpone + - 250 g savoiardi + - 60 g (1/4 cup) lemon juice + - 60 g (1/4 cup) lemon water + - <50 g (<1/4 cup) sugar + - 450 g strawberries + +.. procedure:: + + Chop the strawberries into sixths. + Macerate the strawberries with the lemon juice, water and sugar for 1-2 hours. + Strain the juice and reserve. + + Whip the yolks with the sugar until creamy and almost white. Add the mascarpone, incorporate and continue whipping until creamy and smooth. + Meanwhile, whip the whites until hard peaks. Fold the whites in the other mixture. + + Soak the savoiardi one by one for 1-2 seconds in reserved juice, arrange at the bottom of a casserole dish. + Spoon in a layer of the cream. Make a strawberry layer. + Make another layer of juice soaked savoiardi. Add another layer of cream. + Top with a layer of strawberries. Refrigerate for 1-2 hours before serving. + +.. rubric:: References + +`Souce `_ + +.. note:: + more straberries, more lemon juice. + It worked but barely side of ok for strawberries and lemon + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Desserts/TortaSbrisolona.rst.txt b/_sources/Recipes/Desserts/TortaSbrisolona.rst.txt new file mode 100644 index 0000000..5800a71 --- /dev/null +++ b/_sources/Recipes/Desserts/TortaSbrisolona.rst.txt @@ -0,0 +1,41 @@ +.. index:: + single: sbrisolona; almonds + +Torta Sbrisolona +===================== + +.. ingredients:: + + - 200 AP flour + - 100 g fine cornmeal + - 200 g almonds + - 2 egg yolks + - 170g sugar + - 200 g butter (softened) + - zest of one lemon + - 1 tsp vanilla + - pinch of salt + +.. procedure:: + + In a food processor, pulse the almonds, sugar and cornmeal until they form a coarse powder. + Mix the result with the AP flour. + Add in the yolks, vanilla, salt and lemon zest. + Add the butter, and mix until you get a more or less homogeneous result. + If you want to, you can add 30 g or so of roughly chopped almonds to the mix. + Press the mixture into a 2cm high disk, and put in the freezer for about 30 minutes. + + Line a 10 inch cake pan with parchment paper and butter. + Crumble the semi frozen mixture into the pan, without pressing it. + Top with a few whole almonds and a sprinkle of sugar. + Bake covered for 40 minutes in a 350 F oven. If needed, uncover and bake for 5-10 minutes more. + +.. rubric:: References + +`Source `_ + +.. note:: + + This is an amazing cake for tea. Try to use fine cornmeal (I only had the coarse one and it is slightly annoying). + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Desserts/WhiteCake.rst.txt b/_sources/Recipes/Desserts/WhiteCake.rst.txt new file mode 100644 index 0000000..7ea9e78 --- /dev/null +++ b/_sources/Recipes/Desserts/WhiteCake.rst.txt @@ -0,0 +1,52 @@ +.. index:: + single: cake; lemon + +White Cake +=========== + +.. ingredients:: + + - 1/2 cup soft butter + - 1 cup sugar + - 1 cup plus 2 tbsp. milk + - 1 tsp. vanilla extract + - 2 1/2 cups sifted cake flour + - 3 tsp. baking powder + - 4 medium egg whites (at room temperature) + +.. procedure:: + + Preheat oven to 375 degrees Fahrenheit. + In a large bowl at medium speed, mix butter with 3/4 cup sugar until very light and fluffy. + In a separate container, add the vanilla to the milk. + Sift flour and baking powder together. + At low speed, beat in alternately just until smooth, the flour mixture in fourths and the combined milk and vanilla in thirds. + In a separate bowl, beat the egg whites on high speed until foamy. + Gradually add 1/4 cup of sugar to the egg whites and keep beating until the egg whites hold a soft peak. + Gently fold egg whites into other mixture. + Pour into greased pans lined with wax paper or parchment paper at the bottom. This recipe usually makes a single sheet cake or 2 x 8 inch circles. + Bake in a preheated oven at 375 degrees Fahrenheit for 25 minutes. + +.. ingredients:: + + Optional lemon filling: + + - 1 cup sugar + - 3 tbsp. cornstarch + - 1 cup boiling water + - 2 tbsp. grated lemon zest + - 1/2 cup lemon juice + - 2 tbsp. butter + +.. procedure:: + + Combine all ingredients in a saucepan. + Bring to a rolling boil while stirring. + Turn down heat and boil for another minute while stirring. + Let cool to room temperature and beat by hand before using. + +.. note:: + + This is a family recipe of Tori's. The lemon filling works well with either vanilla or lemon frosting as a layer cake. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/Zabaione.rst.txt b/_sources/Recipes/Desserts/Zabaione.rst.txt new file mode 100644 index 0000000..828dc4d --- /dev/null +++ b/_sources/Recipes/Desserts/Zabaione.rst.txt @@ -0,0 +1,42 @@ +.. index:: + single: custards; zabaione + +Zabaione +======== + +.. ingredients:: + + - 4 egg yolks + - 40-120g sugar + - 80-200g sweet wine/beer + +.. procedure:: + + Mix yolks and sugar until light in color. Add liquid and cook onto double boiler until thickened. + (Possibly 83C????) + +.. rubric:: References + +`Source 1 `_ + +`Source 2 `_ + + +.. epigraph:: + + 722. ZABAIONE + + * Rossi d'uovo, n. 3. + * Zucchero in polvere, grammi 30. + + Vino di Cipro, di Marsala, o di Madera, decilitri 1½ pari a nove cucchiaiate circa. Doppia dose potrà bastare per otto persone. Se lo desiderate più spiritoso aggiungete una cucchiaiata di rhum; anche un cucchiaino di cannella in polvere non ci sta male. Lavorate prima con un mestolo i rossi d'uovo collo zucchero finché sieno divenuti quasi bianchi, aggiungete il liquido, mescolate, ponetelo sopra un fuoco ardente frullandolo continuamente e guardandovi dal farlo bollire perché impazzirebbe; levatelo appena comincia ad alzare. + Meglio, io credo, sia il servirsi della cioccolatiera. + + -- Pellegrino Artusi + +.. note:: + + ended up with 3.5 egg yolks, ~ 60 g sugar and about 80 g beer. Seemed a bit too yeasty. Might be better with wine (possibly less), + maybe some citrus zest somewhere. + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Desserts/ZebraCake.rst.txt b/_sources/Recipes/Desserts/ZebraCake.rst.txt new file mode 100644 index 0000000..f6fe236 --- /dev/null +++ b/_sources/Recipes/Desserts/ZebraCake.rst.txt @@ -0,0 +1,49 @@ +.. index:: + single: chocolate; vanilla; cake + +Zebra Cake +============================ + +.. makes:: 1-layer 9-inch round cake + +.. ingredients:: + - 298 g granulated sugar + - 4 large eggs + - 227 g milk + - 149 g vegetable oil + - 1 Tbsp. vanilla + - 240 g all-purpose flour + - 2 tsp. baking powder + - pinch salt + - 16 g Dutch-process cocoa powder + - 3/4 tsp. espresso powder (optional) + +.. procedure:: + + Prehead the oven to 350 F. + Grease a cake pan and put parchment paper on the bottom. + Beat sugar and eggs with mixer until lightened, around 2 minutes. + Add in the oil, milk, and vanilla. Beat on low until smooth. + In a separate bowl, mix the flour, baking powder, and salt. + Add dry ingredients to wet ingredients and mix on medium for 1-2 minutes until batter is smooth. + Remove 2 cups of the batter and put in another bowl. Sift the cocoa and espresso powders over this batter and mix. This will be the chocolate batter and the remaining part is the vanilla batter. + Add around 3 Tbsp. of the vanilla batter to the center of the cake pan. Then continue to alternate adding 3 Tbsp of chocolate and vanilla batters on top at the center of the cake pan until you finish the cake batter. This method will cause the batter to look like a bulls-eye and you will get rings of the two batters. + Bake for 35-40 minutes. + Cool in pan for 10 minutes then finish cooking on a wire rack. + You can eat the cake on its own or with a cream cheese frosting. + + +.. image:: ../../Images/ZebraCake.jpg + :width: 600 + :align: center + :alt: Cake with alternating dark and light sections + +.. rubric:: References + +Recipe from King Arthur (https://www.kingarthurbaking.com/recipes/zebra-cake-recipe). + +.. note:: + + The way this recipe works as written above, the chocolate batter is thicker than the vanilla batter, which made the layering a little uneven. The second time we made this recipe, we removed a little flour initially so we could add a comparable amount of extra flour to the vanilla batter as cocoa/espresso to the chocolate batter to make them have the same consistency. That seemed to work better. I can update the amounts here after I do it again. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Desserts/index.rst.txt b/_sources/Recipes/Desserts/index.rst.txt new file mode 100644 index 0000000..5cecc12 --- /dev/null +++ b/_sources/Recipes/Desserts/index.rst.txt @@ -0,0 +1,11 @@ +Desserts +******** + + + +.. toctree:: + :glob: + :maxdepth: 1 + + * + diff --git a/_sources/Recipes/Entrees/Chicken_ChileVerde.rst.txt b/_sources/Recipes/Entrees/Chicken_ChileVerde.rst.txt new file mode 100644 index 0000000..c81350a --- /dev/null +++ b/_sources/Recipes/Entrees/Chicken_ChileVerde.rst.txt @@ -0,0 +1,39 @@ +.. index:: + single: chile verde; chicken + +Chicken Chile Verde +===================== + +.. makes:: 4 servings + +.. ingredients:: + + - some amount of meat (I used 2 chicken legs + 1 breast) + - 15 tomatillos + - 1 onion + - jalapeño pepper + - 2 poblano peppers + - 3 serrano peppers (adjust to your favourite spice level) + - 1 tomato (optional) + - 1 tbsp cumin (possibly ground) + - 1 tsp salt + +.. procedure:: + + Put the meat in a pressure cooker. + Roughly chop all vegetables to 3-5 cm pieces, add them to the pressure cooker as well. + Add a tsp of salt and the cumin, make sure to mix stuff well. + Close the pressure cooker and put it on medium high heat. + After 15-20 minutes after it has reached full pressure, take it off the stove. + Take out the meat and reserve it. Blend all the rest. Add salt if necessary. + Put the meat back in, shred it if you like. Eat. + +.. note:: + + I think pretty much any kind of meat would be ok, probably cubes of pork shoulder might be best. + +.. rubric:: References + +`Kenji López-Alt `_ + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Entrees/Chicken_crackerChicken.rst.txt b/_sources/Recipes/Entrees/Chicken_crackerChicken.rst.txt new file mode 100644 index 0000000..7e71813 --- /dev/null +++ b/_sources/Recipes/Entrees/Chicken_crackerChicken.rst.txt @@ -0,0 +1,11 @@ +.. index:: + single: chicken; cracker chicken + +Ritz Cracker Chicken +===================== + +.. rubric:: References + +`Source `_ + +.. sectionauthor:: Cassie diff --git a/_sources/Recipes/Entrees/Curry_BryansCurry.rst.txt b/_sources/Recipes/Entrees/Curry_BryansCurry.rst.txt new file mode 100644 index 0000000..f5dae58 --- /dev/null +++ b/_sources/Recipes/Entrees/Curry_BryansCurry.rst.txt @@ -0,0 +1,36 @@ +.. index:: + single: curry + +Bryan's Curry +============= + +.. ingredients:: + + - 2 onions, diced + - oil or butter + - 4 cloves garlic + - 3cm block ginger + - curry powder + - black pepper to taste + - salt + - paprika + - cayenne + - 500 g of any kind of solid vegetable, meat cubes, paneer or tofu + - 1/2 can of tomato sauce + - 100 g ground cashews + - 100 g yogurt + +.. procedure:: + + Sautee onions in butter or oil. When translucent, add garlic ginger paste. Cook 1-2 minutes. + Add spice mixture, cook until fragrant. Add paneer cubes. + (If meat, maybe you should have browned it first, if tofu, simmer it in salted water for a few minutes). + Cook 3 minutes, until everything is coated in spices. Add tomato sauce. Cook until the protein is almost ready. + Add a bit of water/stock if too thick. Add cashews and yogurt. Cook 3-5 minutes more. + +.. note:: + + Tried this with paneer, tofu, potatoes, chickpeas. Anything seems to work ok. + Substituted the ground cashews with ground almonds and almond flour, also seems to work. + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Entrees/Fish_BranzinoAlForno.rst.txt b/_sources/Recipes/Entrees/Fish_BranzinoAlForno.rst.txt new file mode 100644 index 0000000..7240057 --- /dev/null +++ b/_sources/Recipes/Entrees/Fish_BranzinoAlForno.rst.txt @@ -0,0 +1,41 @@ +.. index:: + single: fish; branzino + +Branzino al forno +================= + +.. ingredients:: + + Main: + + - 1 branzino + - oil + - salt + - parsley + - rosemary + - 1 lemon + + Garlic parsley sauce: + + - garlic + - parsley + - oil + - salt + - fermented lemon + +.. procedure:: + + Scale and clean the fish. Season inside and outside with salt and oil. + Inset 3 thin lemon rounds, some parsley and rosemary in the cavity. Bake + vertically (propped up by lemons?) at 430/450 F. + + For the sauce, chop parsley, garlic and lemon zest, mix with oil and + salt. + +.. rubric:: References + +`Source `_ + +More recipes with branzino: `alla ligure `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Lamb_Sabzi.rst.txt b/_sources/Recipes/Entrees/Lamb_Sabzi.rst.txt new file mode 100644 index 0000000..41bc243 --- /dev/null +++ b/_sources/Recipes/Entrees/Lamb_Sabzi.rst.txt @@ -0,0 +1,32 @@ +.. index:: + single: lamb; stew + +Gohrme Sabzi +===================== + +.. ingredients:: + + - 2 lbs lamb shank + - 1 large yellow onion + - 1/2 cup olive oil + - 1 1/2 tsp salt + - 1/4 tsp ground black pepper + - 1/2 tsp tumeric (I use more) + - 1 can kidney beans with juice + - ~1 can sadaf gohrma sabzi herbs + - 2 dried persian limes, stabbed with a fork + +.. procedure:: + + In a dutch oven brown onions and meat in 3 tbsp oil. Add salt pepper and tumeric. + Pour in 3.5 cups water, kidney beans, pierced limes. + Bring to boil, cover, simmer about 1 hr on low heat stirring occasionally. Add herbs can. + Cover and simmer 2 hours on low heat. Check if meat and beans, season accordingly. + Transfer to serving dish, serve chelow (rice and tahdig). + Pour the liquid from the stew on your tahdig + +.. note:: + + (From Sean) I love this dish with garlic yogurt. Crush 1 bulb of garlic in a 32 oz container of plain yogurt. Stir. Wait one week (or 2) in the fridge. + +.. sectionauthor:: Sean \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Leek_BraisedLeekOrange.rst.txt b/_sources/Recipes/Entrees/Leek_BraisedLeekOrange.rst.txt new file mode 100644 index 0000000..2dcbb5a --- /dev/null +++ b/_sources/Recipes/Entrees/Leek_BraisedLeekOrange.rst.txt @@ -0,0 +1,36 @@ +.. index:: + single: leek; braised + +Leeks Braised with Oranges +========================== + +.. makes:: 2 large portions + +.. ingredients:: + + - 4 leeks + - oil + - 2 oranges + - 2 bay leaves + - fresh chili + - salt and pepper + +.. procedure:: + + Cut the leeks lengthwise and clean them. Pat them dry. + Sear them on medium high heat on both sides. + + Add juice and zest of one orange, salt pepper, bay leaves and chili. + Top with thin slices from the other orange. + Add some water until leeks are almost submerged. Partly cover and simmer for about 30 minutes + or until ready. Add water if needed. + +.. rubric:: References + +Smillie, J. 2015, *Slow Fires*, Clarkson Potter + +.. note:: + + very citrusy and delicious. Maybe add less liquid. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_AglioOlioPeperoncino.rst.txt b/_sources/Recipes/Entrees/Pasta_AglioOlioPeperoncino.rst.txt new file mode 100644 index 0000000..99e7d7e --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_AglioOlioPeperoncino.rst.txt @@ -0,0 +1,6 @@ +.. index:: + single: pasta; aglio e olio + +Pasta Aglio, Olio e Peperoncino +=============================== + diff --git a/_sources/Recipes/Entrees/Pasta_Carbonara.rst.txt b/_sources/Recipes/Entrees/Pasta_Carbonara.rst.txt new file mode 100644 index 0000000..a753e58 --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_Carbonara.rst.txt @@ -0,0 +1,45 @@ +.. index:: + single: pasta; carbonara + +Pasta alla Carbonara +==================== + +This makes enough for 3 (skinny) or 2 (hungry) people. + +.. ingredients:: + + - 300 g pasta (spaghetti is traditional, I kind of like short pasta) + - 200/250 g guanciale + - 3 egg yolks + - 3/4 cup grated pecorino + - freshly ground black pepper + +.. procedure:: + + Start a pot of salted water on medium high heat. + Cut the pancetta very thin (.3 cm) slices, then make 5 x 3 cm rectangles. + Put the guanciale in a skillet, slowly warm it up to medium heat. + Put the egg yolks in a large bowl (it will need to hold all your pasta eventually), and start whisking them. + Once the guanciale has released a good amount of fat, pour the fat in a separate container. + Once the fat cools down a little, slowly stream it into the yolks while whisking (like making a mayonnaise). + Repeat this operation a few times (until the guanciale gets slightly browned, but not all the way to crunchy, + then move the skillet off the stove). + Drop the pasta in the pot of boiling water. + + Two minutes before the pasta is *al dente*, add the grated pecorino and black pepper to the yolk mixture. + Turn the skillet to high heat. + One minute before the pasta is *al dente*, reserve some water. + Drain the pasta and add it to the skillet with guanciale and a spoonful of cooking water. Reserve some water. + Sautee for a minute or so, adding water if it looks very dry. + Dump the whole thing in the bowl with the yolk mixture, mix, and add some cooking water as needed + (the sauce should quickly become smooth and silky). + + Serve with a generous amount of freshly ground black pepper. + +.. warning:: + + This is not a completely traditional carbonara recipe. Still delicious! + + At least it doesn't commit crimes against humanity (cream or garlic). + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_PadThai.rst.txt b/_sources/Recipes/Entrees/Pasta_PadThai.rst.txt new file mode 100644 index 0000000..704b87f --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PadThai.rst.txt @@ -0,0 +1,56 @@ +.. index:: + single: thai; pad thai + +Pad Thai +======== + +.. makes:: 2 large portions + +.. ingredients:: + + For the sauce: + + - 3 tbsp fish sauce + - 3 tbsp brown sugar + - 3 tbsp white vinegar (substitution for tamarind juice) + - 1/2 tbsp dark soy sauce + - 1/2 tbsp oyster sauce + - 1 tsp paprika + + For the stir fry: + + - 200 g rice noodles + - 4 cloves garlic + - 1/2 inch ginger + - 3 green onions + - 2 eggs + - whatever protein + - whatever vegetables + - some bean sprouts + - 1/4 cup chopped peanuts + - 1/6 cup chopped cilantro + - 1 lime + +.. procedure:: + + This makes two portions, and given the size of my skillet, I separate the ingredients into two portions and cook them separately. + Mix the ingredients for the sauce. + Prepare all the vegetables and protein (finely chop garlic and ginger, slice green onions in big pieces, separating white and green, cut vegetables and protein pretty this so they cook quickly). + Whisk the eggs. + Once all the ingredients are ready, cook the protein on high heat. + I also cook the vegetables about half way through since my stove isn't too powerful. + Clean the skillet/wok, and on high heat add oil, ginger, garlic and the white part of the green onion. + Once those get to a golden color, add the egg. Let it set for a 10-20 seconds and then scramble it roughly. + If you didn't cook the vegetables earlier, add them and cook for a minute or so. If not, add them with the protein. + Add the protein. + Add the noodles, and drizzle in the sauce. Make sure everything is coated, and cook until the noodles are ready. + Add a little bit of water if it looks too dry. Just before the end, add the bean sprouts and the green part of the green onions. + Cook for 10 seconds and serve with the chopped peanuts, the cilantro and a wedge of lime. + +.. rubric:: References + +`recipetineats `_ + +`feastingathome `_ + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Entrees/Pasta_PastaAlFume.rst.txt b/_sources/Recipes/Entrees/Pasta_PastaAlFume.rst.txt new file mode 100644 index 0000000..9802d4f --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PastaAlFume.rst.txt @@ -0,0 +1,47 @@ +.. index:: + single: pasta; fumé + +Pasta al Fumé +=============== + +.. ingredients:: + + - 400 g short pasta + - 200/300 g pancetta + - 1.5 onions + - 2 dried chili + - 1.5-2 cups tomato sauce + - 200 g swiss cheese + - 1-2 tbsp heavy cream + +.. procedure:: + + Cut the pancetta into `2 x 4 x .4` cm cuboids. + Put the pancetta in a skillet with a little bit of oil. Slowly warm up the skillet to medium heat. + Cut the onions to a thin julienne. + Once the pancetta is just sightly crunchy on the outside (still soft inside!), if so inclined, + discard some of the fat. Add the onions, and cook on medium high heat until the onions are caramelized + (once almost caramelized, you can deglaze with a bit of beer and let that evaporate). + Add the chilis after crushing themes. + Add the tomato sauce, simmer for 5 minutes. + Chop the cheese into a small dice, add it to the sauce. + Drop the pasta into a pot of boiling salted water. + Continue mixing the sauce. Two minutes before the pasta is *al dente*, add the cream to the sauce. + One minute before the pasta is *al dente*, drain it and add it to the sauce. + Cook in the sauce on medium low heat for the remaining minute. + +-------------- + +.. epigraph:: + + This is a recipe from my grandmother. + + -- Matteo, who at some point was Carlo's roommate + +.. rubric:: Bonus + +What's the most religious cheese? + +Swiss, because it's holy. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_PastaAllUovo.rst.txt b/_sources/Recipes/Entrees/Pasta_PastaAllUovo.rst.txt new file mode 100644 index 0000000..0a17c34 --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PastaAllUovo.rst.txt @@ -0,0 +1,31 @@ +.. index:: + single: pasta; uovo + +Pasta all'Uovo +=============== + +.. ingredients:: + + - 200 g farina 00 + - 2 eggs + - 2 pinches of salt + +.. procedure:: + + Form a well with the flour, break the eggs in it. Add the salt. + With a fork, slowly incorporate the flour into the egg. + Once a shaggy dough is formed, start kneading by hand. Knead for 5-10 minutes, + until the dough is elastic. Rest the dough in the fridge at least 30 minutes. + Roll out with a pasta machine or a rolling pin. + + Do whatever you want with it. + +.. rubric:: References + +These are proper place for a better, more detailed recipe: + +`Pasta Grannies `_ + +`Evan Funke `_ + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Entrees/Pasta_PastaAllaZozzona.rst.txt b/_sources/Recipes/Entrees/Pasta_PastaAllaZozzona.rst.txt new file mode 100644 index 0000000..e758774 --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PastaAllaZozzona.rst.txt @@ -0,0 +1,44 @@ +.. index:: + single: pasta; fumé + +Pasta alla Zozzona +================== + +.. ingredients:: + + - 300 g rigatoni (or whatever short pasta strikes your fancy) + - 150 g guanciale + - 200 g sausage + - 1 onion + - 1.5-2 cups tomato sauce (blitzed canned whole peeled tomatoes) + - 3 egg yolks + - 1/2 cup grated pecorino + +.. procedure:: + + Cut the guanciale into `2 x 4 x .4` cm cuboids and take the sausage meat out of the casing. + Warm a skillet with some olive oil on medium heat. Slice the onion very thinly and add it to the skillet. + Once the onion is tranlucent and slightly golden, add the guanciale and the sausage meat. + Increse the heat to medium high. Once the sausage meat has changed color and is almost cooked through, + add the tomato sauce. Cook on medium low for about 10 minutes, or until the sauce dries up a bit. + Drop the pasta into a pot of boiling salted water. + In a bowl, whisk together the egg yolks and the finely grated cheese until you get a creamy mixture + (add a tsp of the cooking water to make it slightly easier to mix). + One minute before the pasta is *al dente*, drain it and add it to the sauce, reserving some of the cooking water. + Cook the pasta in the sauce on medium heat for the remaining minute, adding enough cooking water + to make the sauce less dry. + Turn off the stove, and incorporate the egg mixture into the pasta. Serve and eat. + +.. note:: + + Didn't have pecorino, so I ended up using parmigiano and it was pretty good. + Also added 1 dried chili. + + This is definitely a dish that very explicitly tries to murder you + (a bit like :doc:`Pasta_PastaAlFume`), but it's really delicious. + +.. rubric:: References + +`Source (Il Cucchiaio d'Argento) `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_Pastitsio.rst.txt b/_sources/Recipes/Entrees/Pasta_Pastitsio.rst.txt new file mode 100644 index 0000000..4266cc9 --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_Pastitsio.rst.txt @@ -0,0 +1,49 @@ +.. index:: + single: pasta + +Pastitsio +============ + +.. makes:: 1 9x13 inch pan worth + +.. ingredients:: + + For the meat sauce: + + - 1 medium chopped onion + - 2 cloves mashed garlic (?) + - 1 lb. ground lamb + - 1 lb. ground beef + - 2.5 cups tomato puree (can use tomato sauce instead and cook longer) + - 1/2 tsp dried oregano + - 1/4 tsp ground cinnamon + - 1/4 tsp pepper + + For the white sauce: + + - 2 cups milk + - 6 Tbsp flour + - ~4 Tbsp butter/olive oil + - salt/pepper/garlic powder to taste + + Other: + + - Parmesan cheese + - 1 lb. grated mozarella + - 1 lb. penne + +.. procedure:: + + Sautee the onion in olive oil for a few minutes. Add in garlic. Add the lamb and beef and cook until all meat is fully cooked. + Drain fat. Add tomatoe puree, oregano, pepper, cinnamon and any other desired spires and simmer for 15 minutes. + Meanwhile, make white sauce. Start with a roux of flour and butter (can substitute a little of it with olive oil). Add in seasonings. + Slowly add in milk, checking consistency as you go (you may not need all of the milk). + Cook pasta. + Put together in a 13 x 9 in baking pan. There should be 2 completely layers of pasta, a little parmesan, white sauce, red sauce, and mozarella. + Bake for 35-40 minutes, covering with aluminum foil at the start so the cheese doesn't burn. + +.. note:: + + This is a family recipe of Tori's. We have a hard copy of the recipe, but I'm not sure where it's from. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_PateDiOlive.rst.txt b/_sources/Recipes/Entrees/Pasta_PateDiOlive.rst.txt new file mode 100644 index 0000000..54bc6ec --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PateDiOlive.rst.txt @@ -0,0 +1,32 @@ +.. index:: + single: pasta; olives + +Pasta al Paté di Olive +=========================================== + +.. makes:: 2 to 3 servings + +.. ingredients:: + + - pasta + - 200 g kalamata olives + - 6 cloves of garlic + - parmigiano + - olive oil + +.. procedure:: + + With a mezzaluna knife (or whatever really), chop the garlic and olives until they form + a very fine paste. + Put a few generous spoonfuls of olive paste, a couple tbsp of olive oil and a small mound of + grated parmigiano in each plate. Cook the pasta until al dente, drain, add it to the plates. + Mix. Eat. + +.. note:: + + Yes, chopping the stuff is time consuming and annoying, but the effort will make everything taste better. + You can use a blender, just don't tell me. + + This is very garlic-y, feel free to chage the amount of garlic to your taste. More is better. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_PeanutNoodles.rst.txt b/_sources/Recipes/Entrees/Pasta_PeanutNoodles.rst.txt new file mode 100644 index 0000000..4bb1b4f --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PeanutNoodles.rst.txt @@ -0,0 +1,38 @@ +.. index:: + single: peanut butter; ginger + +Peanut Noodles +===================== + +.. ingredients:: + + Sauce: + + - 1/2 cup creamy peanut butter + - 1/4 cup soy sauce + - 3 tbsp sesame oil + - 2 tbsp vegetable oil (I always substitute with either sesame oil or chili oil) + - at least a tablespoon of grated ginger (I use a microplane) + - at least 6 gloves of garlic, pressed + - optional: crushed red pepper flakes (if not using chili oil) + + Other: + + - 1 pound pasta (or however much you want at a given time) + - scallions or green onions or something similar for garnishing + +.. procedure:: + + Combine all the sauce ingredients, adjusting amounts to taste. + Cook and strain pasta. + Pour sauce over pasta and mix. I prefer the sauce not cooked, so I sometimes keep a little extra to add after the initial mixing since it cooks a little when added to hot pasta in a hot pot. + +.. rubric:: References + +This recipe comes from Talia. + +.. note:: + + This proportions can be altered to taste. I usually make the recipe to use for one meal and then freeze the rest, so I only cook however much pasta I want on a given day. Even when frozen, the sauce is still soft enough to scoop some of it out. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_PorroSalsiccia.rst.txt b/_sources/Recipes/Entrees/Pasta_PorroSalsiccia.rst.txt new file mode 100644 index 0000000..11b3a8f --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_PorroSalsiccia.rst.txt @@ -0,0 +1,30 @@ +.. index:: + single: pasta; leek + +Pasta al Porro e Salsiccia +=========================== + +.. ingredients:: + + - 200 g pasta + - 2 big leeks + - 150-200 g sausage (see :doc:`Pork_Salsicce`) + - 2/3 cup dry white wine + - generous amount of freshly ground black pepper + +.. procedure:: + + Slice the leeks into very thin rounds (stop after the light green part) and wash them thoroughly. + Add 2 tbsp of olive oil to a skillet, and turn the heat to medium high. + Take the sausage meat out of the casing, and add it in small chunks to the skillet. + Cook until lightly browned. Add the sliced leeks to the skillet, and cook + until they turn translucent and lightly golden. Deglaze with the wine. + In the meantime, drop the pasta into a pot of boiling salted water. Reserve 1/2 cup cooking liquid, + drain a couple of minutes shy of *al dente*. Add to the pan with the sauce and cook over medium heat for a couple of minutes, + adding cooking water as necessary. Top with freshly ground black pepper. + +.. note:: + + This one comes from Jessica. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_RaguFunghiSalsiccia.rst.txt b/_sources/Recipes/Entrees/Pasta_RaguFunghiSalsiccia.rst.txt new file mode 100644 index 0000000..9823c4c --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_RaguFunghiSalsiccia.rst.txt @@ -0,0 +1,39 @@ +.. index:: + single: pasta; ragù + +Tagliatelle al Ragù di Funghi e Salsiccia +=========================================== + +.. ingredients:: + + - 300 g fresh tagliatelle (see :doc:`Pasta_PastaAllUovo`) + - 1 cup dried porcini mushrooms + - 200 g sausage (see :doc:`Pork_Salsicce`) + - 1 onion + - 1.5-2 cups tomato sauce (blitzed canned whole peeled tomatoes) + - 1/2 cup dry white wine + - 1 cup chicken stock + - 1 bay leaf + +.. procedure:: + + Let the dried porcini soak in very warm water for at least 15 minutes. + Warm up a sautee pan on medium heat with 1-2 tbsp of olive oil. + Thinly slice the onion and add it to the pan. Sautee the onion until translucent and lightly golden. + Sprinkle a pinch of salt mid way. + Take the sausage meat out of the casing and add it to the pan. Once it has turned color and is almost cooked through, take the porcini + out of the water, squeeze them, very roughly chop them and add them to the pan. + Turn the heat to medium high, and after 3-5 minutes deglaze with the white wine. + Add the chicken stock, and between 1/2 and 1 cup of the water the porcini were sitting in. + Once it starts lightly boiling, add the tomato sauce and the bay leaf. + After 5 minutes, turn the stove to low, and let simmer until it reaches a thick, creamy consistency + (maybe about 30 minutes?). + Drop the pasta into a pot of boiling salted water. Reserve 1/2 cup cooking liquid, + drain when just shy of *al dente*. Add to the pan with the sauce and cook over medium heat for a couple of minutes, + adding cooking water as necessary. + +.. note:: + + Very delicious. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_RavioliWithKaleAndPancetta.rst.txt b/_sources/Recipes/Entrees/Pasta_RavioliWithKaleAndPancetta.rst.txt new file mode 100644 index 0000000..c403d2c --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_RavioliWithKaleAndPancetta.rst.txt @@ -0,0 +1,45 @@ +.. index:: + single: pasta; ravioli + +Ravioli di Zucca with Kale and Pancetta +======================================= + +.. ingredients:: + + For the ravioli: + + - 300 g of pasta all'uovo + - a butternut squash + - 1/2 cup breadcrumbs + - 3/4 cups freshly grated parmigiano + - 1 finely diced garlic clove + - some chopped green onions + - 1 tsp maple syrup + - salt and pepper to taste + + For the sauce: + + - 100 g pancetta + - a bunch of kale or swiss chard + - 1/4 cup cream + +.. procedure:: + + Bake the peeled and cubed squash in a 350F oven with some oil until soft. + Blend with the rest of the ingredients, adding the breadcrumbs until a thick consistency is achieved + (something like ricotta). + + Fill the ravioli (see links in :doc:`Pasta_PastaAllUovo` for shaping). + + Cut the pancetta very thin slices, then make 5 x 3 cm rectangles. + Put the pancetta in a skillet with a little bit of oil. Slowly warm up the skillet to medium heat. + Once the pancetta has released enough fat and is slightly crispy, add the kale to the skillet. + Drop the ravioli in the boiling, salted water, cook for 2-5 minutes, depending how thick your pasta is. + One minute before draining them, add the cream to the skillet. Drain the ravioli, and add them to the skillet. + Cook for another minute, add grated parmigiano and pepper to taste. + +.. note:: + + Maybe pecorino would be better in the filling? + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pasta_SalmonLemonVodka.rst.txt b/_sources/Recipes/Entrees/Pasta_SalmonLemonVodka.rst.txt new file mode 100644 index 0000000..4fa2839 --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_SalmonLemonVodka.rst.txt @@ -0,0 +1,26 @@ +.. index:: + single: pasta; salmon + +Pasta al Salmone +===================== + +.. ingredients:: + + - short pasta + - smoked salmon + - lemon + - vodka + - butter + +.. procedure:: + + while pasta is cooking, take about half a cup of cooking liquid and pour in a skillet. + Make it boil. Add a little bit of cold butter (30 grams or so) and mix until it emulsifies. + You can use more water and butter if you want more sauce. Add juice of 1 big lemon (and zest if you like lemon). + About 1 minute before the pasta is cooked, drain and reserve some water just in case. Add the pasta to the skillet, cook 1 minute. + Add the salmon and a little bit of vodka (say 3 tbsp). Quickly mix until the salmon is barely cooked. + Plate, add more salmon bites on top and a generous amount of freshly cracked pepper + +.. sectionauthor:: Carlo + + diff --git a/_sources/Recipes/Entrees/Pasta_TonnoEPomodoro.rst.txt b/_sources/Recipes/Entrees/Pasta_TonnoEPomodoro.rst.txt new file mode 100644 index 0000000..f6b47b4 --- /dev/null +++ b/_sources/Recipes/Entrees/Pasta_TonnoEPomodoro.rst.txt @@ -0,0 +1,37 @@ +.. index:: + single: pasta; tuna + +Pasta al Tonno e Pomodoro +========================= + +.. ingredients:: + + - 300 g pasta (I like short pasta for this) + - 300-400 g tomato passata (or tomato sauce) + - 2 can of oil-packed tuna + - 1.5 yellow or red onions + - 2 tbsp olive oil + - salt + - a couple of dried chilis (or any kind scoville-increaser of your choice) + +.. procedure:: + + Get a pot of salted water on a medium high heat. + In a skillet, sautee the onions (sliced, but not paper thin) for 5-10 minutes until they start to turn golden. + Add the tuna (feel free to discard the oil that comes in the can), break it in 1-2 cm chunks with the back of a wooden spoon. + Continue sauteeing for 3-5 more minutes on medium high heat. Stir often to avoid tuna explosions. + Add the dried chilis, cook one more minute and add the tomto passata. + + Drop the pasta in the pot of boiling salted water + (this assumes it will cook in about 10 minutes, + if it has a faster cooking time make sure to cook the sauce for at least 5 minutes). + When it is 2 minutes shy of *al dente*, drain reserving a cup of cooking water. + Stir the pasta in the sauce, continue cooking on high heat for two minutes, + adding some of the cooking water if it looks too dry. + +.. note:: + + Kalamata olives make a great addition to the sauce (to be added after the tuna), + unfortunately Tori doesn't like them... + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pepper_Peperonata.rst.txt b/_sources/Recipes/Entrees/Pepper_Peperonata.rst.txt new file mode 100644 index 0000000..3e3e186 --- /dev/null +++ b/_sources/Recipes/Entrees/Pepper_Peperonata.rst.txt @@ -0,0 +1,31 @@ +.. index:: + single: peperonata + +Peperonata +===================== + +.. ingredients:: + + - 6 peppers (various colors!) + - 2 red onions + - 2 cloves of garlic + - tiny rosemary sprig + - 1-2 cups tomato sauce (can be passata, canned tomatoes, grated and cooked fresh tomatoes...) + - splash of vinegar + +.. procedure:: + + Put the two garlic cloves (smashed) in a pot with 1-2 tablespoons to oil. + Heat to medium heat, add the onions (sliced into medium julienne), cook until translucent. + Add a pinch of salt. Add the peppers (sliced into batonnets). Cook uncovered for 5 minutes. + Put a lid on the pot and cook until (the peppers are soft) - 5 minutes. + Add the tomato sauce and cook for the remaining 5 minutes. + Salt to taste, and if so inclined, add a splash of vinegar. + + Serve cold, possibly after a day in the fridge. + +.. rubric:: References + +`Source `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pie_GaletteWithOnions.rst.txt b/_sources/Recipes/Entrees/Pie_GaletteWithOnions.rst.txt new file mode 100644 index 0000000..a9b801c --- /dev/null +++ b/_sources/Recipes/Entrees/Pie_GaletteWithOnions.rst.txt @@ -0,0 +1,60 @@ +.. index:: + single: galette; onion + +Galette with Onions +===================== + +.. ingredients:: + + For the crust (makes 2): + + - 450 g AP flour + - 300 g frozen butter + - 150 g cold water + - 5 g salt + + For the filling: + + - 3 Onions + - 2 tbsp olive oil + - 1 tbsp butter + - a bunch of green onion and/or scallions and/or one leek + - 2 tbsp Dijon mustard + - copious amount of Comte + +.. procedure:: + + For the crust: + + Cube the frozen butter into 3cm cubes. Add flour, salt and butter to a food processor. + Process until the biggest butter chunk is about 1cm. + Start rolling it on your work surface until the butter chunks are flattened out a bit. + Add the water gradually, folding the dough onto itself and rolling it until it comes together. + Divide in two, wrap in plastic wrap (make sure to roll the wrapped dough so that it fill the plastic). + Chill for 30 minutes before rolling out (or freeze until needed). + + For the filling: + + Sautee the thinly sliced onions in a skillet with the oil and butter. They should be golden, + but not yet caramelized. Set aside, and in the same skillet sautee quickly the green onions, + thinly sliced lengthwise. + + Roll out the dough to 3mm thick. Spread the mustard up to 5cm-ish to the edges. + Cover with the sauteed onions. Grate the cheese to cover the onions. + Top with the green onions. + Fold the edges to overlap on top of the onions for a few cm. + + Bake at 375 F for about 40 minutes. + +.. rubric:: References + +Tartine book for the pie dough. + +`Triple-threat onion galette (Bon Appetit) `_ + +.. note:: + + We tried both Comte and Gruyere and preferred Comte. + I think i would have liked to eggwash the exposed dough. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pork_PorkRillettes.rst.txt b/_sources/Recipes/Entrees/Pork_PorkRillettes.rst.txt new file mode 100644 index 0000000..0ee3d46 --- /dev/null +++ b/_sources/Recipes/Entrees/Pork_PorkRillettes.rst.txt @@ -0,0 +1,37 @@ +.. index:: + single: pork; rillette + +Pork Rillettes +===================== + +.. ingredients:: + + - 1 kg pork shoulder, cut into chunks + - 2 cloves garlic + - sprig rosemary + - a couple bay leaves + - zest of half of a lemon + - 2 cups of some kind of stock + - salt and pepper to taste + +.. procedure:: + + The day before, salt the pork and rest uncovered in fridge. + Brown pork in a dutch oven. Add the rest of the ingredients, put in a 275 F oven for 2.5-3 hours. + Take out the cooked pork (should be very tender and almost fall apart). Shred the pork. + Continue reducing the liquid. Once reduced, add some of the liquid and fat to the shredded pork. + Salt and pepper to taste. Pack tightly in a jar (small ones are better). Top with some of the fat. + Store in fridge for up to a week. + +.. rubric:: References + +`Source NYT `_ + +`Source BonAppetit `_ + +.. note:: + + The lemon zest was great! Didn't end up using all the liquid, the remaining stock was + very dense and flavorful. More, smaller jars rather than a single big one would have been better. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Pork_Salsicce.rst.txt b/_sources/Recipes/Entrees/Pork_Salsicce.rst.txt new file mode 100644 index 0000000..97bc4f9 --- /dev/null +++ b/_sources/Recipes/Entrees/Pork_Salsicce.rst.txt @@ -0,0 +1,38 @@ +.. index:: + single: pork; salsicce + +Salsicce +===================== + +.. ingredients:: + + - 1 kg pork shoulder + - 20 g salt + - 2 cloves garlic + - 50 ml white wine + - 6 g freshly ground black pepper + - 3 cloves + - a dash of nutmeg + - sausage casings + +.. procedure:: + + Let the cloves and the smashed garlic soak in the wine for at least an hout. + Chop the pork into ~4cm cubes (or whatever will easily fit in your meat grinder), and put them in the freezer + until very firm but not frozen. Grind on a coarse setting. + Mix in the salt, pepper and nutmeg very thoroughly. Add the wine and mix again. + refrigerate the mixture for at least an hour. + + Fill the casings! + + The sausages should rest refrigerated at least a couple hours, but no more than 3-4 days. + +.. rubric:: References + +`Salsiccia fatta in casa `_ + +.. note:: + + You can (possibly should!) substitute about 1/3 of the pork shoulder with pork belly, but I didn't have any... + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/Sandwich_CroqueMadame.rst.txt b/_sources/Recipes/Entrees/Sandwich_CroqueMadame.rst.txt new file mode 100644 index 0000000..f44178e --- /dev/null +++ b/_sources/Recipes/Entrees/Sandwich_CroqueMadame.rst.txt @@ -0,0 +1,46 @@ +.. index:: + single: sandwich; croque madame + +Croque Madame +============= + +.. ingredients:: + + For the sandwich: + + - 2 slices bread + - 2 ounces deli ham (french is recommended) + - 1 1/3 cup grated gruyere cheese, divided + - 2 teaspoons whole grain mustard + - fresh cracked black pepper to taste + + For the Bechamel (3 - 4 sandwiches): + + - 3 tablespoons 45 g all purpose flour + - 4 tablespoons 70 g unsalted butter + - 2 cups 512 g warmed milk + - optionally you can add a bay leaf to the warm milk before adding it to the bechamel + - scant 1/4 teaspoon ground nutmeg (fresh grated is ideal) + +.. procedure:: + + For the bechamel: warm the milk (stop before boiling, possibly add bay leaf and nutmeg). Heat the butter in a separate pot. + Add flour to butter and whisk. Cook a few minutes. Add milk in batches whisking. + Simmer for a few minutes. + + Spread mustard on each slice of bread. Grate cheese on the bottom slice, top with ham. + Grate more cheese on top. Top with other slice, press slightly. Cook in a pan with butter, both sides. + Place in sheet tray. Pour bechamel, grate more cheese. Broil until ready. + + Fry egg. Put egg on top of sandwich. + +.. rubric:: References + +`Source `_ + +.. note:: + + Tried this with weird pancetta sticks and caramelized onions instead of ham, and poached instead of fried egg. Topped with chopped parsley and fermented lemon peel. Would be better with some vegetable to make it lighter, maybe grilled eggplant. + +.. sectionauthor:: Carlo + diff --git a/_sources/Recipes/Entrees/Tomato_PappaColPomodoro.rst.txt b/_sources/Recipes/Entrees/Tomato_PappaColPomodoro.rst.txt new file mode 100644 index 0000000..8e52b00 --- /dev/null +++ b/_sources/Recipes/Entrees/Tomato_PappaColPomodoro.rst.txt @@ -0,0 +1,34 @@ +.. index:: + single: soup; pappa col pomodoro + +Pappa col Pomodoro +===================== + +.. ingredients:: + + - about 2 cups tomato sauce (can be passata, canned tomatoes, grated and cooked fresh tomatoes...) + - 200-300 g stale bread + - 1 red onion + - 2 cloves of garlic + - either a few basil leaves or a tiny rosemary sprig + +.. procedure:: + + Slice the bread into thin slices, dry in the oven (300F?). + Slice the onion into thick (3mm slices). Smash the garlic in its peel. + Add 2 tablespoons of oil to a pot on medium-low heat. Add onion and garlic, sprinkle a pinch of salt. + The onion just needs to turn translucent and sweat, not brown. + Add the tomato sauce, continue cooking for 5 minutes or so. + Put the bread slices on top of the tomato. Cook covered for a few minutes. + If necessary add a bit of water. Cook for 15 minutes on medium heat. After the first 5 minutes, + break down the bread and mix. Discared the garlic cloves. + Once cooked, break down the bread completely with a whisk. Rest for 5 minutes. + Add the herbs. Whisk in a generous amount of oil. Serve. + +.. rubric:: References + +`Source 1 `_ + +`Relevant song `_ + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Entrees/index.rst.txt b/_sources/Recipes/Entrees/index.rst.txt new file mode 100644 index 0000000..c95c4b3 --- /dev/null +++ b/_sources/Recipes/Entrees/index.rst.txt @@ -0,0 +1,22 @@ +Entrees +=================================== + + + +.. toctree:: + :glob: + :maxdepth: 1 + + Sandwich* + Pasta* + Curry* + Leek* + Pepper* + Tomato* + Fish* + Chicken* + Beef* + Pork* + Lamb* + Pie* + diff --git a/_sources/Recipes/Gelato/Gelato_ApplePie.rst.txt b/_sources/Recipes/Gelato/Gelato_ApplePie.rst.txt new file mode 100644 index 0000000..6974bc1 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_ApplePie.rst.txt @@ -0,0 +1,55 @@ +.. index:: + single: gelato; apple pie; apple + +Apple Pie Ice Cream +===================== + +.. ingredients:: + + For the ice cream: + + - 400 g milk + - 200 g cream + - 2 egg yolks + - ~90 g white sugar + - ~20 g brown sugar + - 1 tsp cinnamon (I think a little less would be better - see notes) + + For the mix-ins: + + - 2 apples, peeled and sliced into small pieces + - just under 1/4 cup brown sugar + - 3/4 tsp cinnamon + - ~ 1 Tbsp butter + - several graham crackers, mashed + +.. procedure:: + + Mix both kinds of sugar and cinnamon in a bowl on the side. + Whisk milk, cream, and egg yolks in a pot. + Heat to 40C, then add the sugar mixture. + Heat to 82C, and maintain that temperature for 3 minutes. + Cool down quickly in ice bath, let rest in the fridge overnight. + + Peel and cut up the apples (into pretty small pieces). + Heat up butter in a frying pan. + Add the apples, cinnamon, brown sugar, and mix. + Cook for 10-20 minutes until apples are soft. + Cool. + + Mash up a few graham crackers. + + Churn the ice cream. + When done, put it onto a container and swirl in the apples and graham crackers. + Freeze. + + +.. rubric:: References + +I altered the cream gelato recipe for the base (see referenes on that recipe page) and figured everything else out after skimming over a lot of apple pie ice cream recipes online (they were all pretty similar and there wasn't one in particular that I followed). + +.. note:: + + This was a good first attempt, but I think it could be improved. Without the apple mixture, the ice cream had about the right amount of cinnamon for me if I wanted to make cinnamon ice cream. Since there was cinnamon with the apples, I would probably cut down on the amount of cinnamon in the ice cream (maybe to half of what I used?). Also, I would make more ice cream (the fior di latte gelato recipe currently makes a better amount for our ice cream maker). I had way too many apples for the amount of ice cream, although the left-over ones were a delicous snack. I also had way too many graham cracker crumbs (I think I mashed up around 4 or 5 homemade ones). I think I should have cut the apples even smaller (I cut them into thin slices and then cut the slices in one direction, but that left pieces that were ~1cm long in one direction and thin in the other two - they should be even smaller). I'd also probably cook the apples even longer. Overall, I'm pretty happy with how this turned out, but the primary flavor was cinnamon. The apples and graham crackers do add an interesting texture. The apples made the ice cream more solid/icy than I would like while trying to scoop the ice cream, but I'm not sure if there's anything I can do about that. I ended up using skim milk since that's what we had at home, so maybe it would be a bit better if I had used whole milk instead? + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_Boysenberry.rst.txt b/_sources/Recipes/Gelato/Gelato_Boysenberry.rst.txt new file mode 100644 index 0000000..da3c502 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_Boysenberry.rst.txt @@ -0,0 +1,33 @@ +.. index:: + single: gelato; boysenberry + +Boysenberry Ice Cream +===================== + +.. ingredients:: + + - 245 g (1 cup) milk + - 240 g (1 cup) cream + - 1/2 cup plus a tiny bit sugar + - 1 pint frozen boysenberries + - juice half a lemon + - ~1/2 tsp vanilla + +.. procedure:: + + Heat frozen boysenberries, 1/2 cup sugar, and lemon juice in a pan. + Cook (stirring frequently) until mixture begins to thicken. Cool. + Heat milk, cream and a little bit of sugar until it is just boiling. + Remove from heat, cover, and let steep for 20 minutes. Cool. + Once both mixtures have fully cooled, mix together and add vanilla. + Churn. + +.. rubric:: References + +Source: Modified from the book Molly Moon's Homemade Ice Cream. + +.. note:: + + The consistency seemed pretty good (it was pretty smooth), but I wasn't quite happy with the flavor. I think I would try adding more boysenberries (and maybe see if the boysenberry flavor is stronger if I don't cook them). I would also alter the ratio of milk and cream so there's more milk and less cream. The ice cream seemed too creamy to me, when I wanted the berry flavor to dominate. I'm not sure what was the fat percentage of the milk I used for this, but I don't think it was skim milk, so maybe using 2/3 skim milk and 1/3 cream (like I do for mint ice cream) would be better. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_Crema.rst.txt b/_sources/Recipes/Gelato/Gelato_Crema.rst.txt new file mode 100644 index 0000000..3280f52 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_Crema.rst.txt @@ -0,0 +1,37 @@ +.. index:: + single: gelato; crema + +Gelato alla Crema +===================== + +.. ingredients:: + + - 400 g milk (2% or whole) + - 200 g cream (36% fat) + - 2 egg yolks + - 120 g sugar + - 15 g cornstarch + - zest of 1 lemon + +.. procedure:: + + Mix sugar and cornstarch. + Whisk milk, cream, and egg yolks in a pot. + Heat to 40C, then add the sugar mixture. + Heat to 82C, and maintain that temperature for 3 minutes. + Cool down quickly in ice bath, let rest in the fridge overnight. + +.. rubric:: References + +`Source 1 `_ +`Source 2 `_ + +.. note:: + + The first time I made it, I used 4 egg yolks, and it was really rich and creamy. The second time, I used only 2 egg yolks, and it was still quite delicious and creamy, so I'm probably going to stick with that. The first time I used 2% milk and the second I used whole milk, and both seemed to work well. The second time I added around 1/2-1 tsp vanilla after I had let it cool down in the ice bath and before refrigerating. I think I could add more if I want it to have a vanilla flavor. It might we worth trying either cooking to a slightly lower temperature or adding the egg later since this ice cream is very custardy. + + This works well to pour coffee over it (Carlo made an affogato with it). It also works to add chunks of cookie dough for cookie dough ice cream. + + Carlo: made it with 3 eggs to split the difference, was good. Could increase the total yield though. + +.. sectionauthor:: Carlo + Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_Fiordilatte.rst.txt b/_sources/Recipes/Gelato/Gelato_Fiordilatte.rst.txt new file mode 100644 index 0000000..de1e1d6 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_Fiordilatte.rst.txt @@ -0,0 +1,29 @@ +.. index:: + single: gelato; fiordilatte + +Gelato al Fiordilatte +===================== + +.. ingredients:: + + - 500 g milk (2%) + - 200 g cream (36% fat) + - 100 g sugar + - about 20 g honey + - 15 g cornstarch + +.. procedure:: + + Mix sugar, honey, cornstarch. + Mix milk and cream in a pot. + Heat to 40C, add the sugar mixture. + Heat to 75C, maintaing the temperature for 3 minutes. + Cool down quickly in ice bath, let rest in the fridge overnight. + +.. rubric:: References + +`Source 1 `_ +`Source 2 `_ +`Source 3 `_ + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_Fiordilatte2.rst.txt b/_sources/Recipes/Gelato/Gelato_Fiordilatte2.rst.txt new file mode 100644 index 0000000..bf2b414 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_Fiordilatte2.rst.txt @@ -0,0 +1,31 @@ +.. index:: + single: gelato; fiordilatte + +Gelato al Fiordilatte (2) +========================= + +.. ingredients:: + + - 565 g milk (0% fat) + - 225 g cream (36% fat) + - 225 g sugar + - 30 g nonfat dry milk + - 1 g guar gum + - 2 g salt + +.. procedure:: + + Mix 360 g of milk and all the solids. Heat to 50 C. + Icorporate with the rest of the liquids. Refrigerate at least 12 hours. + +.. rubric:: References + +`seriouseats `_ + +.. note:: + + This is WAY too much guar gum (the flavour was good but the consistency was super weird). A good start might be 1.5g. Will update next time I try it. + + Tried with 1.2g of Guar Gum, still too much! + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_IceCreamBars.rst.txt b/_sources/Recipes/Gelato/Gelato_IceCreamBars.rst.txt new file mode 100644 index 0000000..ba6f6f1 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_IceCreamBars.rst.txt @@ -0,0 +1,39 @@ +.. index:: + single: gelato; cookie dough; chocolate + +Cookie dough ice cream bar +============================ + +.. makes:: around 7 bars + +.. ingredients:: + + - ice cream (see, for example :doc:`Gelato_Crema`) + - 15+ oz chocolate (I used ~60% Valhrona solid chocolate in small pieces) + - 1/2 recipe cookie dough (see :doc:`../Desserts/ChocolateChipCookies`) + - (Optional: almond slices) + +.. procedure:: + + Make cookie dough. Cut/tear into small pieces (however big you want in your bars) and freeze. + Make ice cream. As soon as it comes out of the ice cream maker, mix pieces of cookie dough into ice cream, if desired. Put ice cream into a container to harden and put ice cream bar sticks into it before it goes in the freezer. + Wait until ice cream fully freezes. + Temper chocolate (or maybe just melt it - see notes). + Cut ice cream into bar like shapes. + Once cut, place all but one of the ice cream bars back in the freezer so you're only working with one at a time. + Dip in tempered or melted chocolate. + If desired, sprinkle almonds (or other possible toppings) on outside. + Immediately place back in the freezer to harden. + +.. image:: ../../Images/IceCreamBar.jpg + :width: 600 + :align: center + :alt: Chocolate chip cookie dough ice cream bars picture + + +.. note:: + + We have now made ice cream bars twice and both were ok, but not completely successful. The ice cream and cookie dough tasted great. Cutting the ice cream with a big knife worked better than putting it in popsicle molds (some came out, but others broke apart while trying to remove them). The hardest part was dipping the ice cream into the chocolate all at once so extra chocolate would nicely fall off. Both times, the chocolate ended up being too thick. We want to try just melting chocolate and having the nice crunch come from it being frozen instead of being properly tempered since it will make it a lot easier to quickly dip the entire bar in chocolate and have only a thin layer remain on it. + The limiting factor for the amount of bars was the chocolate. The ice cream and cookie dough recipes linked here made more ice cream and cookie dough than there was chocolate. Thankfully both are delicious on their own! + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_LemonSorbet.rst.txt b/_sources/Recipes/Gelato/Gelato_LemonSorbet.rst.txt new file mode 100644 index 0000000..b14a812 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_LemonSorbet.rst.txt @@ -0,0 +1,26 @@ +.. index:: + single: lemon; sorbet; gelato + +Lemon Sorbet +============= + +.. ingredients:: + + - 1.5 cups lemon juice + - zest of 4 lemons + - 2 cups water + - 1.5 cups sugar + +.. procedure:: + + Zest and juice the lemons and let the zest sit in the juice for around 24 hours. + Mix the water and the sugar in a pan and heat up until the sugar has entirely dissolved. Take off the stove. + Strain the lemon juice (so the zest gets strained out) and mix with the water/sugar mixture. + Put the mixture in the fridge until completely cool. + Churn in the ice cream maker on the sorbet setting until the noise changes and it looks like it's the right consistency. + +.. note:: + + We've made lemon sorbet with a variety of water/sugar/lemon juice ratios, and I'm still not quite sure what is ideal, but this one turned out well. It probably depends some on how sweet the lemons are though. I don't always let the zest sit in with the juice ahead of time (sometimes I just add the zest to the sorbet), but this method seems to work well, although it's not necessary if time is limited. + +.. sectionauthor:: Tori diff --git a/_sources/Recipes/Gelato/Gelato_Maple.rst.txt b/_sources/Recipes/Gelato/Gelato_Maple.rst.txt new file mode 100644 index 0000000..63e098c --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_Maple.rst.txt @@ -0,0 +1,32 @@ +.. index:: + single: gelato; maple + +Maple ice cream +================= + +.. ingredients:: + + - 1 cup maple syrup + - 1.5 cups milk + - 21.5 cups cream + - 2 egg yolks + +.. procedure:: + + Put maple syrup in a pan and reduce it until it's around 1/2 - 3/4 of its initial volume. + After that's done, heat up cream, milk, and egg yolks until it reaches 180 F. + Take off heat and add in syrup. + Chill in fridge overnight. + Once cool, pour into ice cream maker and churn. + +.. note:: + + The first time I tried this, I used 1.5 cups of maple syrup, and it was too sweet for me. The texture was amazing though. + Using less maple syrup still gives it a strong maple flavor and the sweetness isn't quite as overwhelming. + The texture isn't quite as good, but it's still pretty good. + I added toasted walnuts to this and it worked well. + When reducing the syrup, I'm usually lazy, so I take it off after 10-20 minutes when it's only down to around 3/4 of the initial volume (approximately). + I've used different mixes of skim and whole milk, and everything I've tried has worked well. + This is delicious on it's own, and works well in coffee and as a waffle topping. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_Mint.rst.txt b/_sources/Recipes/Gelato/Gelato_Mint.rst.txt new file mode 100644 index 0000000..cdfd5a0 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_Mint.rst.txt @@ -0,0 +1,34 @@ +.. index:: + single: gelato; mint + +Gelato alla Menta +===================== + +.. ingredients:: + + - 490 g milk (2%) + - 250 g cream (36% fat) + - 135 g sugar + - 2 egg yolks + - 25 mint leaves + - few drops of vanilla + +.. procedure:: + + Heat milk, cream and mint leaves to 180F, take off heat and cover. + Steep for 10 minutes. Strain out the leaves (press the leave in the strainer to get the oils out). + Whisk egg and sugar together, whisk half of the milk mixture in. Add the resulting liquid to + the rest of the milk mixture. Heat to 160F, take off heat. + Put the mixture in another bowl, cover and cool until it's fridge temperature. + + Churn. + +.. rubric:: References + +`Source `_ + +.. note:: + + The first time I tried it since creating this recipe, I used the recipe here and it was a little icy. The second time, I replaced the 2% milk with whole milk and it was still a little icy. It's been smoother/creamier before so I'm not sure what was different. I could try skim milk since that's probably what I've used before, but it's not obvious to me that would make it smoother. One time I mixed in chocolate ganache after it had churned, and it looked great and tasted good, but I think I prefer my mint ice cream without chocolate. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/Gelato_RaspberrySorbet.rst.txt b/_sources/Recipes/Gelato/Gelato_RaspberrySorbet.rst.txt new file mode 100644 index 0000000..5d14e21 --- /dev/null +++ b/_sources/Recipes/Gelato/Gelato_RaspberrySorbet.rst.txt @@ -0,0 +1,30 @@ +.. index:: + single: gelato; raspberry; sorbet + +Raspberry sorbet +===================== + +.. ingredients:: + + - 650 g pureed (frozen) raspberries + - 250 g water + - 150 g sugar + +.. procedure:: + + Puree raspberries in food processor. + They're easier to strain if they've had some time to defrost first. + Create a simple syrup by heating up the water and sugar together in a pan until the sugar has fully dissolved. + Mix the raspberries with the simple syrup. + It's possible to strain at this point if the raspberries were previously too frozen to strain easily. It's ok if some seed remain, but I was happy that I removed most of them. + Churn in ice cream maker for 30 minutes on the sorbet setting. + +.. note:: + + I had tried making raspberry ice cream several times (replacing some of the milk/cream in the fior di latte recipe with pureed raspberries added at the end), and each time even as I increased the ratio of raspberries to milk/cream I just wanted it to be more raspberry-y. I finally decided to ditch the cream/milk entirely and just go with sorbet. This is amazing raspberry goodness that doesn't seem diluted in any way, like the ice cream did. I've made this recipe several times now, with the approximate ratios above, but with slightly different amounts of raspberries (based on what I had) each time, and it always worked out well. + + One time I replaced the raspberries with boysenberries, and it was ok, but I definitely prefer it with raspberries. + For some reason the boysenberry sorbet tasted like generic berry sorbet as opposed to boysenberries and the raspberry sorbet has always had a very strong raspberry flavor. + Another time I replaced the raspberries with strawberries, and that worked well. + +.. sectionauthor:: Tori \ No newline at end of file diff --git a/_sources/Recipes/Gelato/index.rst.txt b/_sources/Recipes/Gelato/index.rst.txt new file mode 100644 index 0000000..66d3676 --- /dev/null +++ b/_sources/Recipes/Gelato/index.rst.txt @@ -0,0 +1,11 @@ +Gelato +******** + + + +.. toctree:: + :glob: + :maxdepth: 1 + + * + diff --git a/_sources/Recipes/Introduction/Introduction.rst.txt b/_sources/Recipes/Introduction/Introduction.rst.txt new file mode 100644 index 0000000..107f0c9 --- /dev/null +++ b/_sources/Recipes/Introduction/Introduction.rst.txt @@ -0,0 +1,29 @@ +Introduction +=============== + +What is this? +------------- +This is a collection of recipes I cook reasonably regularly. +Some recipes act as placeholders and just contain links to recipes I liked. +At some point the recipe will actually be typed out. + +The source is hosted on `GitHub `_, +and is built automatically [using GitHub Actions](.github/workflows/main.yml) and hosted by GitHub Pages. +You can build locally using `Sphinx `_. +Feel free to fork the project or open pull requests. + +The whole project is comprised of `.rst` files (`primer on rst syntax `_). +Images are tracked using `git-lfs `_. + +Why? +---- + +Because. + +Units of measurements +------------------------ + +The collection tries to use SI units, however, if the measurement is not crucial +(eg if it won't matter too much if you miss the amount by 30% or if the quantity is best estimated by the cook) +cups and tablespoons can be used. + diff --git a/_sources/Recipes/Sides/Dips_Hollandaise.rst.txt b/_sources/Recipes/Sides/Dips_Hollandaise.rst.txt new file mode 100644 index 0000000..5d47aed --- /dev/null +++ b/_sources/Recipes/Sides/Dips_Hollandaise.rst.txt @@ -0,0 +1,24 @@ +.. index:: + single: dips; hollandaise + +Hollandaise +===================== + +.. ingredients:: + + - 4 egg yolks + - 1 Meyer lemon juice + - pinch of salt + - 1 stick of butter + +.. procedure:: + + Whisk the eggs and most of the lemon juice. + On a double boiler, whisk while slowly streaming the melted butter in. + Add the remaining lemon juice and salt to taste. + +.. rubric:: References + +`Source (foodnetwork) `_ + +.. sectionauthor:: Carlo diff --git a/_sources/Recipes/Sides/Kale.rst.txt b/_sources/Recipes/Sides/Kale.rst.txt new file mode 100644 index 0000000..f3bbe07 --- /dev/null +++ b/_sources/Recipes/Sides/Kale.rst.txt @@ -0,0 +1,21 @@ +.. index:: + single: side; kale + +Soy Sauce Kale +============== + +.. ingredients:: + + - a bunch of kale + - garlic (n cloves, lightly smashed) + - 1 tbsp soy sauce + - juice from 1/8th of a lemon + +.. procedure:: + + In a skillet, heat up the oil. Add the smashed garlic. Cook 2 minutes until + golden. Cook 3-5 minutes until wilted and slightly browned. Add soy sauce + and lemon juice. Cook until the liquids mostly evaporate and the kale is + more wilted and darker. + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Sides/SpicyRoastedChickpeas.rst.txt b/_sources/Recipes/Sides/SpicyRoastedChickpeas.rst.txt new file mode 100644 index 0000000..4ce9c85 --- /dev/null +++ b/_sources/Recipes/Sides/SpicyRoastedChickpeas.rst.txt @@ -0,0 +1,32 @@ +.. index:: + single: snack; chickpeas + +Indian-Spiced Roasted Chickpeas +=============================== + +.. ingredients:: + + - a bunch of cooked chickpeas (2 cans) + - 3 tablespoons extra-virgin olive oil + - 2 teaspoons paprika + - 1 teaspoon ground coriander + - 1/2 teaspoon ground turmeric + - 1/2 teaspoon ground allspice + - 1/2 teaspoon ground cumin + - 1/2 teaspoon sugar + - 3/8 teaspoon kosher salt + - 1/8 teaspoon cayenne pepper + +.. procedure:: + + Microwave chickpeas until the exterior is dry (10 minutes). Cook them in 350 F oven with oil for 30 minutes. + Roast them for 20-40 minutes more without burning them, until they are dry. Toss in the spice mixture. + +.. rubric:: References + +`Source `_ + +.. note:: + Pretty good, cooked a bit too little. More crunch would have been nice + +.. sectionauthor:: Carlo \ No newline at end of file diff --git a/_sources/Recipes/Sides/index.rst.txt b/_sources/Recipes/Sides/index.rst.txt new file mode 100644 index 0000000..871e96d --- /dev/null +++ b/_sources/Recipes/Sides/index.rst.txt @@ -0,0 +1,11 @@ +Sides +=================================== + + + +.. toctree:: + :glob: + :maxdepth: 1 + + * + diff --git a/_sources/index.rst.txt b/_sources/index.rst.txt new file mode 100644 index 0000000..1b8bdf5 --- /dev/null +++ b/_sources/index.rst.txt @@ -0,0 +1,18 @@ +Table of Contents +***************** + + +.. toctree:: + :glob: + :maxdepth: 2 + + Recipes/Introduction/Introduction.rst + Recipes/Appetizers/index.rst + Recipes/Breads/index.rst + Recipes/Entrees/index.rst + Recipes/Sides/index.rst + Recipes/Desserts/index.rst + Recipes/Gelato/index.rst + +* :ref:`search` +* :ref:`genindex` diff --git a/_static/basic.css b/_static/basic.css new file mode 100644 index 0000000..501fc7a --- /dev/null +++ b/_static/basic.css @@ -0,0 +1,914 @@ +/* + * Sphinx stylesheet -- basic theme. + */ + +/* -- main layout ----------------------------------------------------------- */ + +div.clearer { + clear: both; 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+ } +} \ No newline at end of file diff --git a/_static/doctools.js b/_static/doctools.js new file mode 100644 index 0000000..0398ebb --- /dev/null +++ b/_static/doctools.js @@ -0,0 +1,149 @@ +/* + * Base JavaScript utilities for all Sphinx HTML documentation. + */ +"use strict"; + +const BLACKLISTED_KEY_CONTROL_ELEMENTS = new Set([ + "TEXTAREA", + "INPUT", + "SELECT", + "BUTTON", +]); + +const _ready = (callback) => { + if (document.readyState !== "loading") { + callback(); + } else { + document.addEventListener("DOMContentLoaded", callback); + } +}; + +/** + * Small JavaScript module for the documentation. + */ +const Documentation = { + init: () => { + Documentation.initDomainIndexTable(); + Documentation.initOnKeyListeners(); + }, + + /** + * i18n support + */ + TRANSLATIONS: {}, + PLURAL_EXPR: (n) => (n === 1 ? 0 : 1), + LOCALE: "unknown", + + // gettext and ngettext don't access this so that the functions + // can safely bound to a different name (_ = Documentation.gettext) + gettext: (string) => { + const translated = Documentation.TRANSLATIONS[string]; + switch (typeof translated) { + case "undefined": + return string; // no translation + case "string": + return translated; // translation exists + default: + return translated[0]; // (singular, plural) translation tuple exists + } + }, + + ngettext: (singular, plural, n) => { + const translated = Documentation.TRANSLATIONS[singular]; + if (typeof translated !== "undefined") + return translated[Documentation.PLURAL_EXPR(n)]; + return n === 1 ? singular : plural; + }, + + addTranslations: (catalog) => { + Object.assign(Documentation.TRANSLATIONS, catalog.messages); + Documentation.PLURAL_EXPR = new Function( + "n", + `return (${catalog.plural_expr})` + ); + Documentation.LOCALE = catalog.locale; + }, + + /** + * helper function to focus on search bar + */ + focusSearchBar: () => { + document.querySelectorAll("input[name=q]")[0]?.focus(); + }, + + /** + * Initialise the domain index toggle buttons + */ + initDomainIndexTable: () => { + const toggler = (el) => { + const idNumber = el.id.substr(7); + const toggledRows = document.querySelectorAll(`tr.cg-${idNumber}`); + if (el.src.substr(-9) === "minus.png") { + el.src = `${el.src.substr(0, el.src.length - 9)}plus.png`; + toggledRows.forEach((el) => (el.style.display = "none")); + } else { + el.src = `${el.src.substr(0, el.src.length - 8)}minus.png`; + toggledRows.forEach((el) => (el.style.display = "")); + } + }; + + const togglerElements = document.querySelectorAll("img.toggler"); + togglerElements.forEach((el) => + el.addEventListener("click", (event) => toggler(event.currentTarget)) + ); + togglerElements.forEach((el) => (el.style.display = "")); + if (DOCUMENTATION_OPTIONS.COLLAPSE_INDEX) togglerElements.forEach(toggler); + }, + + initOnKeyListeners: () => { + // only install a listener if it is really needed + if ( + !DOCUMENTATION_OPTIONS.NAVIGATION_WITH_KEYS && + !DOCUMENTATION_OPTIONS.ENABLE_SEARCH_SHORTCUTS + ) + return; + + document.addEventListener("keydown", (event) => { + // bail for input elements + if (BLACKLISTED_KEY_CONTROL_ELEMENTS.has(document.activeElement.tagName)) return; + // bail with special keys + if (event.altKey || event.ctrlKey || event.metaKey) return; + + if (!event.shiftKey) { + switch (event.key) { + case "ArrowLeft": + if (!DOCUMENTATION_OPTIONS.NAVIGATION_WITH_KEYS) break; + + const prevLink = document.querySelector('link[rel="prev"]'); + if (prevLink && prevLink.href) { + window.location.href = prevLink.href; + event.preventDefault(); + } + break; + case "ArrowRight": + if (!DOCUMENTATION_OPTIONS.NAVIGATION_WITH_KEYS) break; + + const nextLink = document.querySelector('link[rel="next"]'); + if (nextLink && nextLink.href) { + window.location.href = nextLink.href; + event.preventDefault(); + } + break; + } + } + + // some keyboard layouts may need Shift to get / + switch (event.key) { + case "/": + if (!DOCUMENTATION_OPTIONS.ENABLE_SEARCH_SHORTCUTS) break; + Documentation.focusSearchBar(); + event.preventDefault(); + } + }); + }, +}; + +// quick alias for translations +const _ = Documentation.gettext; + +_ready(Documentation.init); diff --git a/_static/documentation_options.js b/_static/documentation_options.js new file mode 100644 index 0000000..1f706aa --- /dev/null +++ b/_static/documentation_options.js @@ -0,0 +1,13 @@ +const DOCUMENTATION_OPTIONS = { + VERSION: '0.0.1', + LANGUAGE: 'en', + COLLAPSE_INDEX: false, + BUILDER: 'html', + FILE_SUFFIX: '.html', + LINK_SUFFIX: '.html', + HAS_SOURCE: true, + SOURCELINK_SUFFIX: '.txt', + NAVIGATION_WITH_KEYS: true, + SHOW_SEARCH_SUMMARY: true, + ENABLE_SEARCH_SHORTCUTS: true, +}; \ No newline at end of file diff --git a/_static/file.png b/_static/file.png new file mode 100644 index 0000000..a858a41 Binary files /dev/null and b/_static/file.png differ diff --git a/_static/insipid-sidebar-readthedocs.css b/_static/insipid-sidebar-readthedocs.css new file mode 100644 index 0000000..ad79916 --- /dev/null +++ b/_static/insipid-sidebar-readthedocs.css @@ -0,0 +1,66 @@ + + +#ethical-ad-placement { + margin-top: auto; + padding-top: 3em; + min-height: 200px; +} + +#readthedocs-embed-flyout, #duplicated-readthedocs-versions { + margin-left: -10px; + margin-right: -10px; +} + +#duplicated-readthedocs-versions { + margin-bottom: -10px; +} + +#duplicated-readthedocs-versions { + position: sticky; + width: auto; +} + +#readthedocs-embed-flyout .rst-versions.rst-badge { + position: static; + max-width: none; +} + + +#readthedocs-embed-flyout .rst-versions.shift-up { + max-height: none; +} + +/* We have duplicated this section, so we don't need the second instance: */ +#readthedocs-embed-flyout .rst-versions.rst-badge .rst-current-version { + display: none; +} + +#duplicated-readthedocs-versions .rst-current-version { + font-size: 0.9rem; +} + +#readthedocs-embed-flyout .rst-versions .rst-other-versions { + display: block; + font-size: 0.9rem; +} + +#flyout-search-form input { + width: 100%; +} + +#sidebar-checkbox:not(:checked) ~ .ethical-fixedfooter { + left: 0; + right: 0; + width: unset; +} + +#sidebar-checkbox:checked ~ .ethical-fixedfooter { + left: var(--sidebar-width); + right: 0; + width: unset; +} + +body:not(.sidebar-resizing) .ethical-fixedfooter { + transition: left 0.3s ease-out; +} + diff --git a/_static/insipid-sidebar.js b/_static/insipid-sidebar.js new file mode 100644 index 0000000..4ec0016 --- /dev/null +++ b/_static/insipid-sidebar.js @@ -0,0 +1,308 @@ +(dom_loaded => { + if (document.readyState === 'loading') { + document.addEventListener('DOMContentLoaded', dom_loaded); + } else { + dom_loaded(); + } +})(() => { + 'use strict'; + + const sidebar = document.querySelector('.sphinxsidebar'); + const sidebar_tabbable = sidebar.querySelectorAll('input, textarea, select, button, a[href], area[href], iframe'); + const sidebar_button = document.getElementById('sidebar-button'); + const sidebar_checkbox = document.getElementById('sidebar-checkbox'); + const topbar = document.getElementById('topbar'); + const overlay = document.getElementById('overlay'); + const root = document.documentElement; + + sidebar.setAttribute('id', 'sphinxsidebar'); // for aria-controls + + Element.prototype.css = function (name, ...value) { + if (value.length) { + this.style.setProperty(name, ...value); + } else { + return window.getComputedStyle(this).getPropertyValue(name); + } + } + + function updateSidebarAttributesVisible() { + sidebar_button.setAttribute('title', "Collapse sidebar"); + sidebar_button.setAttribute('aria-label', "Collapse sidebar"); + sidebar_button.setAttribute('aria-expanded', true); + sidebar.setAttribute('aria-hidden', false); + sidebar_tabbable.forEach(el => el.setAttribute('tabindex', 0)); + } + + function updateSidebarAttributesHidden() { + sidebar_button.setAttribute('title', "Expand sidebar"); + sidebar_button.setAttribute('aria-label', "Expand sidebar"); + sidebar_button.setAttribute('aria-expanded', false); + sidebar.setAttribute('aria-hidden', true); + sidebar_tabbable.forEach(el => el.setAttribute('tabindex', -1)); + } + + sidebar.setAttribute('tabindex', -1); + + function store(key, value) { + try { + localStorage.setItem(key, value); + } catch (e) { + } + } + + sidebar_checkbox.addEventListener('change', event => { + if (event.target.checked) { + updateSidebarAttributesVisible(); + store('sphinx-sidebar', 'visible'); + document.body.classList.remove('topbar-folded'); + sidebar.focus({preventScroll: true}); + sidebar.blur(); + } else { + updateSidebarAttributesHidden(); + store('sphinx-sidebar', 'hidden'); + if (document.scrollingElement.scrollTop < topbar.offsetHeight) { + document.body.classList.remove('topbar-folded'); + } else { + document.body.classList.add('topbar-folded'); + } + document.scrollingElement.focus({preventScroll: true}); + document.scrollingElement.blur(); + } + }); + + if (sidebar_checkbox.checked) { + updateSidebarAttributesVisible(); + } else { + updateSidebarAttributesHidden(); + } + + function show() { + sidebar_checkbox.checked = true; + sidebar_checkbox.dispatchEvent(new Event('change')); + } + + function hide() { + sidebar_checkbox.checked = false; + sidebar_checkbox.dispatchEvent(new Event('change')); + } + + sidebar_button.addEventListener('keydown', event => { + if (event.code === 'Enter' || event.code === 'Space') { + sidebar_button.click(); + event.preventDefault(); + } + }); + + let touchstart; + + document.addEventListener('touchstart', event => { + if (event.touches.length > 1) { return; } + const touch = event.touches[0]; + if (sidebar_checkbox.checked) { + if (touch.clientX > sidebar.offsetWidth) { + return; + } + } else { + if (touch.clientX > 20) { + return; + } + } + touchstart = { + x: touch.clientX, + y: touch.clientY, + t: Date.now(), + }; + }); + + document.addEventListener('touchend', event => { + if (!touchstart) { return; } + if (event.touches.length > 0 || event.changedTouches.length > 1) { + touchstart = null; + return; + } + const touch = event.changedTouches[0]; + const x = touch.clientX; + const y = touch.clientY; + const x_diff = x - touchstart.x; + const y_diff = y - touchstart.y; + const t_diff = Date.now() - touchstart.t; + if (t_diff < 400 && Math.abs(x_diff) > Math.max(100, Math.abs(y_diff))) { + if (x_diff > 0) { + if (!sidebar_checkbox.checked) { + show(); + } + } else { + if (sidebar_checkbox.checked) { + hide(); + } + } + } + touchstart = null; + }); + + const sidebar_resize_handles = document.querySelectorAll('.sidebar-resize-handle'); + sidebar_resize_handles.forEach(el => { + el.addEventListener('mousedown', event => { + window.addEventListener('mousemove', resize_mouse); + window.addEventListener('mouseup', stop_resize_mouse); + document.body.classList.add('sidebar-resizing'); + event.preventDefault(); // Prevent unwanted text selection while resizing + }); + el.addEventListener('touchstart', event => { + if (event.touches.length > 1) { return; } + window.addEventListener('touchmove', resize_touch); + window.addEventListener('touchend', stop_resize_touch); + document.body.classList.add('sidebar-resizing'); + event.preventDefault(); // Prevent unwanted text selection while resizing + }); + }); + + let ignore_resize = false; + + function resize_base(event) { + if (ignore_resize) { return; } + const window_width = window.innerWidth; + const width = event.clientX; + if (width > window_width) { + root.css('--sidebar-width', window_width + 'px'); + } else if (width > 10) { + root.css('--sidebar-width', width + 'px'); + } else { + ignore_resize = true; + hide(); + } + } + + function resize_mouse(event) { + resize_base(event); + } + + function resize_touch(event) { + if (event.touches.length > 1) { return; } + resize_base(event.touches[0]); + } + + function stop_resize_base() { + if (ignore_resize) { + root.css('--sidebar-width', '19rem'); + ignore_resize = false; + } + store('sphinx-sidebar-width', root.css('--sidebar-width')); + document.body.classList.remove('sidebar-resizing'); + } + + function stop_resize_mouse(event) { + window.removeEventListener('mousemove', resize_mouse); + window.removeEventListener('mouseup', stop_resize_mouse); + stop_resize_base(); + } + + function stop_resize_touch(event) { + if (event.touches.length > 0 || event.changedTouches.length > 1) { + return; + } + window.removeEventListener('touchmove', resize_touch); + window.removeEventListener('touchend', stop_resize_touch); + stop_resize_base(); + } + + window.addEventListener('resize', event => { + const window_width = window.innerWidth; + if (window_width < sidebar.offsetWidth) { + root.css('--sidebar-width', window_width + 'px'); + } + }); + + // This is part of the sidebar code because it only affects the sidebar + if (window.ResizeObserver) { + const resizeObserver = new ResizeObserver(entries => { + for (let entry of entries) { + let height; + if (entry.borderBoxSize && entry.borderBoxSize.length > 0) { + height = entry.borderBoxSize[0].blockSize; + } else { + height = entry.contentRect.height; + } + root.css('--topbar-height', height + 'px'); + } + }); + resizeObserver.observe(topbar); + } + + let current = []; + let links = []; + + document.querySelectorAll('.sphinxsidebar *').forEach(el => { + let link = el.querySelector(':scope > a[href^="#"]'); + if (link) { + el.classList.add('current-page'); + current.push(el); + links.push(link); + } + }); + const small_screen = window.matchMedia('(max-width: 39rem)'); + + if (current.length === 1 && current[0].childElementCount === 1 && small_screen.matches) { + hide(); + } + const bottom_space = 0; + + if (current.length) { + const top = current[0].getBoundingClientRect().top; + const bottom = current[current.length - 1].getBoundingClientRect().bottom; + if (top < topbar.offsetHeight || bottom > (sidebar.offsetHeight - bottom_space)) { + current[0].scrollIntoView(true); + } + } + + let sections = new Map(); + + const intersection_callback = (entries, observer) => { + entries.forEach(entry => { + let link = sections.get(entry.target); + if (entry.isIntersecting) { + link.classList.add('in-view'); + } else { + link.classList.remove('in-view'); + } + }); + }; + + const intersection_observer = new IntersectionObserver(intersection_callback, { + root: null, + // NB: This uses the initial topbar height, later changes are ignored: + rootMargin: -topbar.offsetHeight + 'px 0px 0px 0px', + threshold: 0.0, + }); + + links.forEach(link => { + let section; + let id = link.hash; + if (id) { + id = id.slice(1); + section = document.getElementById(decodeURI(id)); + // Detect API doc headers: + let single_definition_term = ( + section.nodeName == 'DT' && + section.nextElementSibling.nodeName == 'DD' && + !section.nextElementSibling.nextElementSibling && + section.parentElement.nodeName == 'DL'); + if (single_definition_term) { + // The
contains only a single
+
, + // therefore we can observe the whole
. + section = section.parentElement; + } + } else { + // NB: The first section has no hash, so we don't know its ID: + section = document.querySelector('div.body .section, div.body section'); + } + sections.set(section, link); + intersection_observer.observe(section); + link.addEventListener('click', event => { + if (small_screen.matches) { + hide(); + } + }); + }); +}); + diff --git a/_static/insipid.css b/_static/insipid.css new file mode 100644 index 0000000..7834022 --- /dev/null +++ b/_static/insipid.css @@ -0,0 +1,1223 @@ +/* -- variables ------------------------------------------------------------- */ + +:root { + --sidebar-width: 19rem; + --topbar-height: 3rem; +} + +/* -- page layout ----------------------------------------------------------- */ + +body { + position: relative; /* reference for sidebar-resize-handle */ + margin: 0; + font-family: 'Open Sans', sans-serif; + min-width: unset; + color: #000; + background-color: #fff; + text-size-adjust: none; + -webkit-text-size-adjust: none; +} + +/* keep the footer at the bottom (on very short pages) */ +html { height: 100%; } +body { min-height: 100%; display: flex; flex-direction: column; } +div.document { flex-grow: 1; } + +div.body { + padding: 0 20px; + min-width: unset; /* body_min_width is applied to */ + overflow-x: auto; + + margin-left: auto; + margin-right: auto; + + line-height: 1.618; +} + +* { + scroll-margin-top: var(--topbar-height); + scroll-snap-margin-top: var(--topbar-height); /* Safari */ +} + +/* -- scrollbars ------------------------------------------------------------ */ + +html::-webkit-scrollbar, div.sphinxsidebar::-webkit-scrollbar { + width: 12px; + background-color: #fff; +} + +html::-webkit-scrollbar-thumb, div.sphinxsidebar::-webkit-scrollbar-thumb { + background-color: #ccc; + border-radius: 6px; +} + +html, div.sphinxsidebar { + scrollbar-color: #ccc transparent; +} + +body { + scrollbar-color: initial; +} + +div.sphinxsidebar::-webkit-scrollbar { + width: 7px; +} + +div.sphinxsidebar::-webkit-scrollbar-thumb { + border-radius: 3.5px; +} + +div.sphinxsidebar { + scrollbar-width: thin; +} + +/* -- body styles ----------------------------------------------------------- */ + +strong { + font-weight: 600; +} + +div.body h1, +div.body h2, +div.body h3, +div.body h4, +div.body h5, +div.body h6, +.toctree-wrapper .caption, +p.rubric { + margin-top: 1.3em; + margin-bottom: 1rem; + font-weight: 600; + line-height: 1.35; + overflow-wrap: break-word; +} + +div.body h5, +div.body h6 { + font-weight: bold; +} + +div.body h1 strong, +div.body h2 strong, +div.body h3 strong, +div.body h4 strong, +div.body h5 strong, +div.body h6 strong { + font-weight: 800; +} + +div.body h1 { font-size: 2em; } +div.body h2 { font-size: 1.7em; } +div.body h3 { font-size: 1.4em; } +div.body h4 { font-size: 1.2em; } +div.body h5 { font-size: 1em; } +div.body h6 { font-size: 0.9em } + +.toctree-wrapper .caption, +p.rubric { + font-size: 1.1em; + font-weight: bold; +} + +a.headerlink { + padding: 0 4px; + font-size: 1rem; + font-weight: normal; +} + +blockquote { + clear: inline-start; + margin: 10px 0; + border: 1px solid #0002; + border-left-width: 7px; + padding: 0 1em; +} + +.section > blockquote, +section > blockquote { + margin: 10px -7px; +} + +blockquote.pull-quote p:not(.attribution), +blockquote.epigraph p:not(.attribution) { + font-size: 130%; + font-style: italic; + color: #666; +} + +blockquote:not(.pull-quote):not(.epigraph) p.attribution { + font-style: italic; +} + +blockquote p.attribution { + text-align: end; +} + +div.body a:target, +strong:target { + padding: 3px; + margin: -3px; +} + +div.body dl > dt:target, +div.body div.admonition dl > dt:target, +div.body .topic dl > dt:target, +div.body .sidebar dl > dt:target, +div.body .sidebar .sidebar-title a:target, +div.body a:target, +strong:target { + background-color: #fbe54e; +} + +.footnote:target { + background-color: unset; +} + +.footnote:target .label { + padding: 3px; + margin: -3px; + background-color: #fbe54e; +} + +.citation:target .label { + padding: 3px; + margin-left: -3px; + margin-top: -3px; + margin-bottom: -3px; + margin-right: 5px; + background-color: #fbe54e; +} + +.citation:target .backrefs { + margin-left: -8px; +} + +hr.docutils { + border: 0; + border-top: solid 1px #ccc; +} + +.section > hr.docutils, +section > hr.docutils { + margin-left: -7px; + margin-right: -7px; +} + +.compound:not(.toctree-wrapper) { + margin-top: 1em; + margin-bottom: 1em; +} + +.compound:not(.toctree-wrapper) > * { + margin-top: 0.2em; + margin-bottom: 0.2em; +} + +.compound:not(.toctree-wrapper) > *:first-child { + margin-top: 0; + margin-bottom: 0.2em; +} + +.compound:not(.toctree-wrapper) > *:last-child { + margin-top: 0.2em; + margin-bottom: 0; +} + +section, .section { + clear: inline-start; +} + +/* -- hyperlink styles ------------------------------------------------------ */ + +a { + color: #1863b5; + text-decoration: none; + overflow-wrap: break-word; +} + +a:hover { + text-decoration: underline; +} + +a:visited { + color: #004188; +} + +a.external { + text-decoration: underline; +} + +a.external:hover { + text-decoration: none; +} + +a.external:visited { + text-decoration: none; +} + +/* -- code formatting ------------------------------------------------------- */ + +code, pre, kbd, samp { + font-family: 'DejaVu Sans Mono', Menlo, monospace; +} + +pre { + padding: 7px; + line-height: normal; + font-size: 0.875em; +} + +.section > div > div.highlight, +.section > .compound > div > div.highlight, +.section > .literal-block-wrapper > div > div.highlight, +.section > pre.literal-block, +.section > .compound > pre.literal-block, +section > div > div.highlight, +section > .compound > div > div.highlight, +section > .literal-block-wrapper > div > div.highlight, +section > pre.literal-block, +section > .compound > pre.literal-block { + margin-left: -7px; + margin-right: -7px; +} + +code, +code.xref, +a code, +div.body div.admonition dl > dt code, +div.body .topic dl > dt code, +div.body .sidebar dl > dt code, +h1 code, h2 code, h3 code, h4 code, h5 code, h6 code, +div.code-block-caption code { + background-color: rgba(27,31,35,.05); + padding: 0.1em 0.2em; + font-weight: normal; +} + +div.body dl > dt code { + background-color: unset; + padding: unset; +} + +code.xref, +a code { + font-weight: unset; +} + +code.descname { + font-size: unset; +} + +.sig-name { + font-size: unset; +} + +.sig-paren, +.optional { + line-height: 0; +} + +div.code-block-caption { + text-align: center; + font-size: unset; +} + +div.literal-block-wrapper { + clear: both; +} + +td.linenos .linenodiv pre { + color: #666; + background-color: transparent; + padding: 7px 0px; +} + +table.highlighttable td.linenos { + padding-right: 0.5em; +} + +span.linenos { + margin-right: 0.7em; +} + +/* highlighted line (:emphasize-lines:) */ +.highlight .hll { + padding: 0 0.5em; + margin: 0 -0.5em; +} + +kbd.docutils:not(.compound) { + padding: 0.15em; + border-radius: 3px; + border: 1px solid #333; +} + +span.pre { + white-space: pre-wrap; + overflow-wrap: anywhere; +} + +/* -- admonitions ----------------------------------------------------------- */ + +div.topic, aside.topic, +div.sidebar, aside.sidebar, +nav.contents { + border: none; + padding: 7px; +} + +.section > div.admonition, +section > div.admonition, +div.body > div.admonition, +.section > .topic, +section > .topic, +div.body > .topic, +.section > nav.contents, +section > nav.contents, +div.body > nav.contents { + margin: 10px -7px; +} + +div.sidebar, +aside.sidebar { + margin-right: -7px; +} + +div.admonition > p.admonition-title, +.topic > p.topic-title, +nav.contents > p.topic-title, +.sidebar > p.sidebar-title { + margin: -7px -7px 7px -7px; + padding: 4px 7px; + font-weight: normal; + font-size: unset; + color: #333; +} + +.first.admonition-title, +.first.topic-title, +.first.sidebar-title { + /* override basic.css, which uses !important */ + margin-top: -7px !important; +} + +div.admonition > p.admonition-title + *, +.topic > p.topic-title + *, +nav.contents > p.topic-title + *, +.sidebar > p.sidebar-title + * { + margin-top: 0; +} + +div.admonition > :first-child:not(.admonition-title), +div.topic > :first-child:not(.topic-title), +aside.topic > :first-child:not(.topic-title), +nav.contents > :first-child:not(.topic-title) { + margin-top: 0; +} + +nav.contents > :last-child { + margin-bottom: 0; +} + +div.admonition { + background-color: #e4ebf2; +} + +div.admonition > p.admonition-title { + background-color: #cadcea; +} + +div.admonition.attention, +div.admonition.caution, +div.admonition.danger, +div.admonition.error, +div.admonition.warning { + background-color: #fbe7d4; +} + +div.admonition.attention > p.admonition-title, +div.admonition.caution > p.admonition-title, +div.admonition.danger > p.admonition-title, +div.admonition.error > p.admonition-title, +div.admonition.warning > p.admonition-title { + background-color: #f0d5b8; +} + +div.topic, nav.contents, aside.topic { + background-color: #fff0eb; +} + +.topic > p.topic-title, +nav.contents > p.topic-title { + background-color: #f0dbd4; +} + +div.sidebar, +aside.sidebar, +div.admonition.seealso { + background-color: #f4f4f4; +} + +.sidebar > p.sidebar-title, +div.admonition.seealso > p.admonition-title { + background-color: #e4e4e4; +} + +div.admonition.seealso { + clear: both; +} + +p.sidebar-subtitle { + font-style: italic; +} + +/* More specific selectors to override previous defintions */ +div.body div.admonition dl > dt, +div.body .topic dl > dt, +div.body .sidebar dl > dt { + padding: unset; + background-color: unset; +} + +div.body div.admonition dl:not(.glossary) > dt, +div.body .topic dl:not(.glossary) > dt, +div.body .sidebar dl:not(.glossary) > dt { + font-weight: unset; +} + +/* -- tables and lists ------------------------------------------------------ */ + +table.docutils { + overflow-x: auto; + display: block; + border-collapse: separate; + border-spacing: 4px 4px; + margin-top: 1em; + margin-bottom: 1em; +} + +table.docutils th { + font-weight: normal; + background-color: rgba(27,31,35,.05); + border-bottom: 2px solid #333; +} + +table.docutils td { + overflow-wrap: break-word; +} + + + +ol, ul { + padding-left: 1.2em; +} + +ol.simple p, ul.simple p { + margin-bottom: 0.3em; +} + +.toctree-wrapper ul, +.contents ul { + list-style: none; + margin-top: 0.5em; + padding-left: 2em; +} + +.toctree-wrapper li:not(:first-child), +.contents li:not(:first-child) { + margin-top: 0.5em; +} + +.toctree-wrapper > ul, +.contents > ul { + padding-left: unset; +} + +dl.citation > dt { + font-weight: 600; +} + +div.body dl { + margin: 1em 0; +} + +div.body dl > dt, +dl.field-list > dt { + display: table; +} + +div.body dt:not(.label), +dl.field-list > dt { + margin-top: 1em; + padding: 1px 7px; + background-color: #f5f5f5; +} + +.section > dl > dt:not(.label), +.section > dl.field-list > dt, +section > dl > dt:not(.label), +section > dl.field-list > dt { + margin: 1em -7px 0; +} + +div.body dl > dt:first-child { + margin-top: 0; +} + +div.body dl > dt.label:target, +div.body div.admonition dl > dt:target, +div.body .topic dl > dt:target, +div.body .sidebar dl > dt:target { + padding: 3px 7px; + margin-top: -3px; + margin-bottom: -3px; + margin-left: -7px; +} + +dl.glossary > dt { + font-size: unset; + font-weight: 600; +} + +dl.glossary > dt strong { + font-weight: bold; +} + +dl.field-list { + display: unset; +} + +dl.field-list > dt { + font-weight: unset; +} + +dl.field-list > dt::after { + content: unset; +} + +dd, +dl.field-list > dd { + padding-left: 0; + margin-top: 3px; + margin-left: 2em; +} + +dd:not(:last-child), +dl.field-list > dd:not(:last-child) { + margin-bottom: 1em; +} + +div.body dl.class > dt:not(:target), +div.body dl.type > dt:not(:target), +div.body dl.concept > dt:not(:target), +div.body dl.enum > dt:not(:target), +div.body dl.enum-class > dt:not(:target), +div.body dl.union > dt:not(:target) { + background-color: #e4ebf2; +} + +div.body dl.exception > dt:not(:target) { + background-color: #fbe7d4; +} + +/* -- relbar ---------------------------------------------------------------- */ + +.relbar { + padding: 10px 10px 0; +} + +.relbar > a { + box-sizing: border-box; + width: 50%; + padding: 10px; + display: flex; + align-items: center; + color: inherit; + text-decoration: none; + user-select: none; +} + +.relbar > a.previous { + float: left; +} + +.relbar > a.next { + float: right; + text-align: right; +} + +.relbar .icon { + color: #888; +} + +.relbar .previous .icon { + margin-right: 1em; +} + +.relbar .next .icon { + margin-left: 1em; +} + +.relbar .title { + position: relative; + flex: 1; + text-overflow: ellipsis; + white-space: nowrap; + overflow: hidden; + font-size: 1.4em; + font-weight: 200; +} + +.relbar .title .text { + line-height: 2.1em; +} + +.relbar .title .text .direction { + position: absolute; + right: 0; + left: 0; + top: 0; + font-size: 60%; + line-height: 0.5em; +} + +.relbar .pre { + white-space: pre; +} + +/* -- breadcrumbs ----------------------------------------------------------- */ + +nav.crumbs { + color: #888; + font-size: 90%; +} + +nav.crumbs ul { + padding: 0; + list-style: none; +} + +nav.crumbs ul li { + display: inline; +} + +nav.crumbs a:visited { + color: #1565c0; +} + +/* -- footer ---------------------------------------------------------------- */ + +footer { + padding: 9px 0 9px 0; + text-align: center; + font-size: 75%; + color: #333; +} + +footer, div.articleComments { + border-top: #ccc solid 1px; +} + +/* -- sidebar --------------------------------------------------------------- */ + +div.sphinxsidebar { + position: fixed; + width: var(--sidebar-width); + left: 0; + top: 0; + bottom: 0; + overflow-y: auto; + float: unset; + margin-left: unset; /* override basic.css */ + padding-top: var(--topbar-height); + z-index: 390; + color: #333; + background-color: #f5f5f5; + overscroll-behavior: contain; +} + +#sidebar-checkbox:checked ~ div.document, +#sidebar-checkbox:checked ~ .relbar, +#sidebar-checkbox:checked ~ .articleComments, +#sidebar-checkbox:checked ~ footer { + margin-left: var(--sidebar-width); +} + +body:not(.sidebar-resizing) div.document, +body:not(.sidebar-resizing) .relbar, +body:not(.sidebar-resizing) .articleComments, +body:not(.sidebar-resizing) footer { + transition: margin-left 0.3s ease-out; +} + +body:not(.sidebar-resizing) .sphinxsidebar { + transition: left 0.3s ease-out; +} + +div.sphinxsidebarwrapper { + position: relative; /* reference for sidebar-resize-handle */ + box-sizing: border-box; + padding: 10px; + display: flex; + flex-direction: column; + min-height: 100%; +} + +div.sphinxsidebarwrapper > :first-child { + margin-top: 0; +} + +div.sphinxsidebarwrapper > :last-child { + margin-bottom: 0; +} + +.sidebar-resize-handle { + display: none; + position: absolute; + width: 0; + top: 0; + bottom: 0; +} + +body.js #sidebar-checkbox:checked ~ .sidebar-resize-handle, +body.js #sidebar-checkbox:checked ~ div.document .sidebar-resize-handle { + display: block; + cursor: col-resize; + width: 10px; +} + +.sphinxsidebar .sidebar-resize-handle { + right: 0; +} + +body.js #sidebar-checkbox:checked ~ .sidebar-resize-handle { + z-index: 390; + left: var(--sidebar-width); +} + +#sidebar-checkbox:not(:checked) ~ div.document .sphinxsidebar { + left: calc(0px - var(--sidebar-width)); +} + +div.sphinxsidebar h3 { + font-size: 1.4em; + font-weight: normal; + margin-top: 10px; + margin-bottom: 5px; +} + +div.sphinxsidebar h4 { + font-size: 1.3em; + font-weight: normal; + margin-top: 10px; + margin-bottom: 5px; +} + +div.sphinxsidebar p.caption { + text-transform: uppercase; + margin-top: 10px; + margin-bottom: 5px; +} + +div.sphinxsidebar p.caption + ul { + margin-top: 0; +} + +div.sphinxsidebar p.topless { + margin: 10px; +} + +div.sphinxsidebar p.topless { + margin-top: 0; +} + +div.sphinxsidebar ul { + padding-left: 0; + margin-left: 10px; +} + +div.sphinxsidebar h3 + ul, +div.sphinxsidebar h4 + ul { + margin-top: -5px; +} + +div.sphinxsidebar li { + padding-top: 0.4em; + padding-bottom: 0.4em; +} + +div.sphinxsidebar li li:first-child { + margin-top: 0.4em; +} + +div.sphinxsidebar li li:last-child { + margin-bottom: -0.4em; +} + +div.sphinxsidebar ul ul { + list-style: unset; +} + +.sphinxsidebar a { + color: #004188; +} + +div.sphinxsidebar a.in-view { + font-weight: 600; + letter-spacing: -0.013em; +} + +div.sphinxsidebar code { + background-color: unset; + padding: 0; +} + +div.sphinxsidebar h3, +div.sphinxsidebar h4, +div.sphinxsidebar p, +div.sphinxsidebar li { + margin-right: -10px; + padding-right: 10px; +} + +div.sphinxsidebar h3, +div.sphinxsidebar h4, +div.sphinxsidebar p, +div.sphinxsidebar li { + margin-left: -20px; + padding-left: 20px; +} + +div.sphinxsidebar li.toctree-l2 { + margin-left: -40px; + padding-left: 40px; +} + +div.sphinxsidebar li.toctree-l3 { + margin-left: -60px; + padding-left: 60px; +} + +div.sphinxsidebar li.toctree-l4 { + margin-left: -80px; + padding-left: 80px; +} + +div.sphinxsidebar li.toctree-l5 { + margin-left: -100px; + padding-left: 100px; +} + +div.sphinxsidebar li.toctree-l6 { + margin-left: -120px; + padding-left: 120px; +} + +div.sphinxsidebar li.toctree-l7 { + margin-left: -140px; + padding-left: 140px; +} + +div.sphinxsidebar li.toctree-l8 { + margin-left: -160px; + padding-left: 160px; +} + +div.sphinxsidebar li.toctree-l9 { + margin-left: -180px; + padding-left: 180px; +} + +div.sphinxsidebar li.toctree-l10 { + margin-left: -200px; + padding-left: 200px; +} + +body:not(.js) div.sphinxsidebar li.current, +div.sphinxsidebar .current-page:not(.logo) { + background-color: #fff; +} + +div.sphinxsidebar .current-page li:not(.current-page) { + background-color: #f5f5f5; +} + +div.sphinxsidebar .current-page { + transition: background-color 0.3s ease-out; +} + +div.sphinxsidebar input { + border-color: #ccc; + font-family: unset; +} + +/* -- topbar ---------------------------------------------------------------- */ + +#topbar-placeholder { + z-index: 500; + position: -webkit-sticky; + position: sticky; + top: 0; +} + +#topbar { + border-bottom: #ccc solid 1px; + background-color: #fff; +} + +#topbar, +#titlebar a, +#titlebar a:visited { + color: #888; +} + +.relbar, +.relbar > a:hover .direction { + color: #ccc; +} + +#topbar button:hover, +#titlebar .buttons > *:hover, +#titlebar a:hover, +.relbar a:hover, +.relbar a:hover .icon { + color: #333; +} + +#titlebar { + display: flex; + align-items: center; + flex-wrap: wrap; + min-height: 3rem; +} + +#titlebar .buttons { + display: flex; + align-items: baseline; + margin: 0 5px; +} + +#titlebar .buttons > *, +#topbar button { + margin: 0; + border: none; + padding: 8px; + color: inherit; + background: none; + font: inherit; + cursor: pointer; +} + +#titlebar .title button { + padding: 0; +} + +#titlebar svg, +.insipid-icon svg, +.relbar svg, +.related svg, +.crumbs svg { + width: 1em; + height: 1em; + vertical-align: middle; + fill: currentColor; +} + +#topbar a { + text-decoration: none; +} + +body.js.topbar-folded #topbar-placeholder:not(.fake-hover) #topbar { + transform: translateY(-100%); +} + +body.js #topbar { + transition: transform 0.3s ease-out; +} + +body:not(.js) #search-button { + display: none; +} + +#titlebar .title { + font-weight: 200; + font-size: 1.7rem; + text-align: center; + margin: 0; + flex: 1; + white-space: nowrap; + overflow: hidden; + text-overflow: ellipsis; +} + +#titlebar .top, +body.scrolled #titlebar .parent { + display: none; +} + +body.scrolled #titlebar .top { + display: inline-block; +} + +/* -- search field in topbar ------------------------------------------------ */ + +#topbar #searchbox form { + display: flex; + align-items: stretch; + margin: 5px; +} + +#topbar #searchbox input { + flex-grow: 1; + border: 1px solid #ccc; + padding: 7px; + color: #333; +} + +#topbar #searchbox p.highlight-link { + text-align: center; + margin: 8px; +} + +#searchbox p.highlight-link a { + padding: 0 4px; + background-color: #fbe54e; +} + + + +/* -- navigation icons ------------------------------------------------------ */ + +/* cover nav-icon */ +div.body, .relbar, footer, div.articleComments { + position: relative; + background-color: #fff; +} + +.nav-icon svg { + position: absolute; + top: 50%; + left: 50%; + margin: -1.25em; + width: 2.5em; + height: 2.5em; + fill: currentColor; +} + +.nav-icon { + position: fixed; + right: 0; + margin: -2em 1em; + width: 4em; + height: 4em; + color: #f5f5f5; +} + +.nav-icon:visited { + color: #f5f5f5; +} + +.nav-icon:hover { + color: #fff; + background-color: #f5f5f5; +} + +.nav-icon.previous { + bottom: 50vh; + left: 0; + right: unset; +} + +.nav-icon.next { + top: 50vh; +} +#sidebar-checkbox:checked ~ nav .nav-icon.previous { + left: var(--sidebar-width); +} + +body:not(.sidebar-resizing) .nav-icon.previous { + transition: left 0.3s ease-out; +} + +/* -- sphinx.ext.viewcode --------------------------------------------------- */ + +.viewcode-link { + font-size: 90%; + margin-left: 1em; +} + +div.viewcode-block:target { + margin: -0.5em; + padding: 0.5em; + background-color: #ffffcc; +} + +/* -- media queries --------------------------------------------------------- */ +@media only screen and (max-width: 39rem) { + #sidebar-checkbox:checked ~ div.document, + #sidebar-checkbox:checked ~ .relbar, + #sidebar-checkbox:checked ~ .articleComments, + #sidebar-checkbox:checked ~ footer { + margin-left: 0; + } + + #sidebar-checkbox:checked ~ #topbar-placeholder { + margin-left: 0; + } + + #overlay { + position: fixed; + top: 0; + left: 0; + right: 0; + bottom: 0; + visibility: hidden; + opacity: 0; + background-color: rgba(100%, 100%, 100%, 80%); + transition: opacity 0.3s ease-out, visibility 0s 0.3s ease-out; + z-index: 380; + } + + #sidebar-checkbox:checked ~ #overlay { + visibility: visible; + opacity: 1; + transition: opacity 0.3s ease-out; + } + + #sidebar-checkbox:checked ~ #topbar-placeholder #titlebar .parent { + display: unset; + } + + #sidebar-checkbox:checked ~ #topbar-placeholder #titlebar #titlebar .top { + display: none; + } +} + +body:not(.js) #fullscreen-button { + display: none; +} + +body.js #fullscreen-button .disable { + display: none; +} + +@media all and (display-mode: fullscreen) { + body.js #fullscreen-button .enable { + display: none; + } + + body.js #fullscreen-button .disable { + display: unset; + } +} + +/* -- fix Firefox buttons --------------------------------------------------- */ + +button::-moz-focus-inner { + border-style: none; + padding: 0; +} + +button:-moz-focusring { + outline: 1px dotted; +} \ No newline at end of file diff --git a/_static/insipid.js b/_static/insipid.js new file mode 100644 index 0000000..0b71b94 --- /dev/null +++ b/_static/insipid.js @@ -0,0 +1,149 @@ +(dom_loaded => { + if (document.readyState === 'loading') { + document.addEventListener('DOMContentLoaded', dom_loaded); + } else { + dom_loaded(); + } +})(() => { + 'use strict'; + + // make sure all scripts are re-executed when navigating to cached page + window.onunload = () => {}; + + const topbar = document.getElementById('topbar'); + const topbar_placeholder = document.getElementById('topbar-placeholder'); + + const threshold = 10; + + // auto-hide topbar + function scroll_callback(scroller) { + let ignore_scroll = true; + let initial; + let scroll_timeout; + return event => { + window.clearTimeout(scroll_timeout); + const current = scroller.scrollTop; + if (current <= topbar.offsetHeight || (scroller.scrollHeight - current - scroller.clientHeight) < (scroller.clientHeight / 3)) { + document.body.classList.remove('topbar-folded'); + ignore_scroll = true; + return; + } else if (ignore_scroll) { + // We ignore single jumps + ignore_scroll = false; + initial = current; + } else if (current - initial > threshold) { + document.body.classList.add('topbar-folded'); + ignore_scroll = true; + return; + } else if (current - initial < -threshold) { + document.body.classList.remove('topbar-folded'); + ignore_scroll = true; + return; + } + scroll_timeout = setTimeout(() => { ignore_scroll = true; }, 66); + }; + } + + document.addEventListener('scroll', scroll_callback(document.scrollingElement)); + + const sidebar_scroller = document.querySelector('.sphinxsidebar'); + if (sidebar_scroller) { + sidebar_scroller.addEventListener('scroll', scroll_callback(sidebar_scroller)); + } + + const div_body = document.querySelector('div.body'); + const first_section = document.querySelector('div.body .section, div.body section'); + if (first_section) { + document.addEventListener('scroll', event => { + if (window.pageYOffset >= div_body.offsetTop + first_section.offsetTop) { + document.body.classList.add('scrolled'); + } else { + document.body.classList.remove('scrolled'); + } + }); + document.dispatchEvent(new Event('scroll')); + } + + topbar.querySelector('.top').addEventListener('click', event => { + window.scroll({ top: 0, behavior: 'smooth' }); + event.preventDefault(); + }); + + const search_button = document.getElementById('search-button'); + if (search_button) { + const search_form = document.getElementById('search-form'); + const search_field = search_form.querySelector('input'); + + function show_search() { + try { + // https://readthedocs-sphinx-search.readthedocs.io/ + showSearchModal(); + return; + } catch(e) {} + search_form.style.display = 'flex'; + search_button.setAttribute('aria-expanded', 'true'); + search_field.focus(); + document.body.classList.remove('topbar-folded'); + } + + function hide_search() { + search_form.style.display = 'none'; + search_button.setAttribute('aria-expanded', 'false'); + search_button.blur(); + } + + function toggle_search() { + if (window.getComputedStyle(search_form).display === 'none') { + show_search(); + } else { + hide_search(); + } + } + + search_button.addEventListener('click', toggle_search); + if (Documentation.focusSearchBar) { + // Monkey-patch function provided by Sphinx: + Documentation.focusSearchBar = show_search; + } + + search_field.addEventListener('keydown', event => { + if (event.code === 'Escape') { + hide_search(); + search_field.blur(); + } + }); + } + + const fullscreen_button = document.getElementById('fullscreen-button'); + if (document.fullscreenEnabled) { + fullscreen_button.addEventListener('click', event => { + if (!document.fullscreenElement) { + document.documentElement.requestFullscreen(); + } else { + document.exitFullscreen(); + } + fullscreen_button.blur(); + topbar_placeholder.classList.remove('fake-hover'); + }); + } else { + fullscreen_button.remove(); + } + + topbar_placeholder.addEventListener('mouseenter', event => { + topbar_placeholder.classList.add('fake-hover'); + }); + + topbar_placeholder.addEventListener('mouseleave', event => { + topbar_placeholder.classList.remove('fake-hover'); + }); + + document.addEventListener('touchend', event => { + if (event.touches.length > 1) { return; } + const touch = event.touches[0]; + if (touch.clientY < topbar.offsetHeight) { + topbar_placeholder.classList.add('fake-hover'); + } else { + topbar_placeholder.classList.remove('fake-hover'); + } + }); +}); diff --git a/_static/language_data.js b/_static/language_data.js new file mode 100644 index 0000000..c7fe6c6 --- /dev/null +++ b/_static/language_data.js @@ -0,0 +1,192 @@ +/* + * This script contains the language-specific data used by searchtools.js, + * namely the list of stopwords, stemmer, scorer and splitter. + */ + +var stopwords = ["a", "and", "are", "as", "at", "be", "but", "by", "for", "if", "in", "into", "is", "it", "near", "no", "not", "of", "on", "or", "such", "that", "the", "their", "then", "there", "these", "they", "this", "to", "was", "will", "with"]; + + +/* Non-minified version is copied as a separate JS file, if available */ + +/** + * Porter Stemmer + */ +var Stemmer = function() { + + var step2list = { + ational: 'ate', + tional: 'tion', + enci: 'ence', + anci: 'ance', + izer: 'ize', + bli: 'ble', + alli: 'al', + entli: 'ent', + eli: 'e', + ousli: 'ous', + ization: 'ize', + ation: 'ate', + ator: 'ate', + alism: 'al', + iveness: 'ive', + fulness: 'ful', + ousness: 'ous', + aliti: 'al', + iviti: 'ive', + biliti: 'ble', + logi: 'log' + }; + + var step3list = { + icate: 'ic', + ative: '', + alize: 'al', + iciti: 'ic', + ical: 'ic', + ful: '', + ness: '' + }; + + var c = "[^aeiou]"; // consonant + var v = "[aeiouy]"; // vowel + var C = c + "[^aeiouy]*"; // consonant sequence + var V = v + "[aeiou]*"; // vowel sequence + + var mgr0 = "^(" + C + ")?" + V + C; // [C]VC... is m>0 + var meq1 = "^(" + C + ")?" + V + C + "(" + V + ")?$"; // [C]VC[V] is m=1 + var mgr1 = "^(" + C + ")?" + V + C + V + C; // [C]VCVC... is m>1 + var s_v = "^(" + C + ")?" + v; // vowel in stem + + this.stemWord = function (w) { + var stem; + var suffix; + var firstch; + var origword = w; + + if (w.length < 3) + return w; + + var re; + var re2; + var re3; + var re4; + + firstch = w.substr(0,1); + if (firstch == "y") + w = firstch.toUpperCase() + w.substr(1); + + // Step 1a + re = /^(.+?)(ss|i)es$/; + re2 = /^(.+?)([^s])s$/; + + if (re.test(w)) + w = w.replace(re,"$1$2"); + else if (re2.test(w)) + w = w.replace(re2,"$1$2"); + + // Step 1b + re = /^(.+?)eed$/; + re2 = /^(.+?)(ed|ing)$/; + if (re.test(w)) { + var fp = re.exec(w); + re = new RegExp(mgr0); + if (re.test(fp[1])) { + re = /.$/; + w = w.replace(re,""); + } + } + else if (re2.test(w)) { + var fp = re2.exec(w); + stem = fp[1]; + re2 = new RegExp(s_v); + if (re2.test(stem)) { + w = stem; + re2 = /(at|bl|iz)$/; + re3 = new RegExp("([^aeiouylsz])\\1$"); + re4 = new RegExp("^" + C + v + "[^aeiouwxy]$"); + if (re2.test(w)) + w = w + "e"; + else if (re3.test(w)) { + re = /.$/; + w = w.replace(re,""); + } + else if (re4.test(w)) + w = w + "e"; + } + } + + // Step 1c + re = /^(.+?)y$/; + if (re.test(w)) { + var fp = re.exec(w); + stem = fp[1]; + re = new RegExp(s_v); + if (re.test(stem)) + w = stem + "i"; + } + + // Step 2 + re = /^(.+?)(ational|tional|enci|anci|izer|bli|alli|entli|eli|ousli|ization|ation|ator|alism|iveness|fulness|ousness|aliti|iviti|biliti|logi)$/; + if (re.test(w)) { + var fp = re.exec(w); + stem = fp[1]; + suffix = fp[2]; + re = new RegExp(mgr0); + if (re.test(stem)) + w = stem + step2list[suffix]; + } + + // Step 3 + re = /^(.+?)(icate|ative|alize|iciti|ical|ful|ness)$/; + if (re.test(w)) { + var fp = re.exec(w); + stem = fp[1]; + suffix = fp[2]; + re = new RegExp(mgr0); + if (re.test(stem)) + w = stem + step3list[suffix]; + } + + // Step 4 + re = /^(.+?)(al|ance|ence|er|ic|able|ible|ant|ement|ment|ent|ou|ism|ate|iti|ous|ive|ize)$/; + re2 = /^(.+?)(s|t)(ion)$/; + if (re.test(w)) { + var fp = re.exec(w); + stem = fp[1]; + re = new RegExp(mgr1); + if (re.test(stem)) + w = stem; + } + else if (re2.test(w)) { + var fp = re2.exec(w); + stem = fp[1] + fp[2]; + re2 = new RegExp(mgr1); + if (re2.test(stem)) + w = stem; + } + + // Step 5 + re = /^(.+?)e$/; + if (re.test(w)) { + var fp = re.exec(w); + stem = fp[1]; + re = new RegExp(mgr1); + re2 = new RegExp(meq1); + re3 = new RegExp("^" + C + v + "[^aeiouwxy]$"); + if (re.test(stem) || (re2.test(stem) && !(re3.test(stem)))) + w = stem; + } + re = /ll$/; + re2 = new RegExp(mgr1); + if (re.test(w) && re2.test(w)) { + re = /.$/; + w = w.replace(re,""); + } + + // and turn initial Y back to y + if (firstch == "y") + w = firstch.toLowerCase() + w.substr(1); + return w; + } +} + diff --git a/_static/minus.png b/_static/minus.png new file mode 100644 index 0000000..d96755f Binary files /dev/null and b/_static/minus.png differ diff --git a/_static/plus.png b/_static/plus.png new file mode 100644 index 0000000..7107cec Binary files /dev/null and b/_static/plus.png differ diff --git a/_static/pygments.css b/_static/pygments.css new file mode 100644 index 0000000..8054382 --- /dev/null +++ b/_static/pygments.css @@ -0,0 +1,75 @@ +pre { line-height: 125%; } +td.linenos .normal { color: #666666; background-color: transparent; padding-left: 5px; padding-right: 5px; } +span.linenos { color: #666666; background-color: transparent; padding-left: 5px; padding-right: 5px; } +td.linenos .special { color: #000000; background-color: #ffffc0; padding-left: 5px; padding-right: 5px; } +span.linenos.special { color: #000000; background-color: #ffffc0; padding-left: 5px; 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+ +/** + * Simple result scoring code. + */ +if (typeof Scorer === "undefined") { + var Scorer = { + // Implement the following function to further tweak the score for each result + // The function takes a result array [docname, title, anchor, descr, score, filename] + // and returns the new score. + /* + score: result => { + const [docname, title, anchor, descr, score, filename, kind] = result + return score + }, + */ + + // query matches the full name of an object + objNameMatch: 11, + // or matches in the last dotted part of the object name + objPartialMatch: 6, + // Additive scores depending on the priority of the object + objPrio: { + 0: 15, // used to be importantResults + 1: 5, // used to be objectResults + 2: -5, // used to be unimportantResults + }, + // Used when the priority is not in the mapping. + objPrioDefault: 0, + + // query found in title + title: 15, + partialTitle: 7, + // query found in terms + term: 5, + partialTerm: 2, + }; +} + +// Global search result kind enum, used by themes to style search results. +class SearchResultKind { + static get index() { return "index"; } + static get object() { return "object"; } + static get text() { return "text"; } + static get title() { return "title"; } +} + +const _removeChildren = (element) => { + while (element && element.lastChild) element.removeChild(element.lastChild); +}; + +/** + * See https://developer.mozilla.org/en-US/docs/Web/JavaScript/Guide/Regular_Expressions#escaping + */ +const _escapeRegExp = (string) => + string.replace(/[.*+\-?^${}()|[\]\\]/g, "\\$&"); // $& means the whole matched string + +const _displayItem = (item, searchTerms, highlightTerms) => { + const docBuilder = DOCUMENTATION_OPTIONS.BUILDER; + const docFileSuffix = DOCUMENTATION_OPTIONS.FILE_SUFFIX; + const docLinkSuffix = DOCUMENTATION_OPTIONS.LINK_SUFFIX; + const showSearchSummary = DOCUMENTATION_OPTIONS.SHOW_SEARCH_SUMMARY; + const contentRoot = document.documentElement.dataset.content_root; + + const [docName, title, anchor, descr, score, _filename, kind] = item; + + let listItem = document.createElement("li"); + // Add a class representing the item's type: + // can be used by a theme's CSS selector for styling + // See SearchResultKind for the class names. + listItem.classList.add(`kind-${kind}`); + let requestUrl; + let linkUrl; + if (docBuilder === "dirhtml") { + // dirhtml builder + let dirname = docName + "/"; + if (dirname.match(/\/index\/$/)) + dirname = dirname.substring(0, dirname.length - 6); + else if (dirname === "index/") dirname = ""; + requestUrl = contentRoot + dirname; + linkUrl = requestUrl; + } else { + // normal html builders + requestUrl = contentRoot + docName + docFileSuffix; + linkUrl = docName + docLinkSuffix; + } + let linkEl = listItem.appendChild(document.createElement("a")); + linkEl.href = linkUrl + anchor; + linkEl.dataset.score = score; + linkEl.innerHTML = title; + if (descr) { + listItem.appendChild(document.createElement("span")).innerHTML = + " (" + descr + ")"; + // highlight search terms in the description + if (SPHINX_HIGHLIGHT_ENABLED) // set in sphinx_highlight.js + highlightTerms.forEach((term) => _highlightText(listItem, term, "highlighted")); + } + else if (showSearchSummary) + fetch(requestUrl) + .then((responseData) => responseData.text()) + .then((data) => { + if (data) + listItem.appendChild( + Search.makeSearchSummary(data, searchTerms, anchor) + ); + // highlight search terms in the summary + if (SPHINX_HIGHLIGHT_ENABLED) // set in sphinx_highlight.js + highlightTerms.forEach((term) => _highlightText(listItem, term, "highlighted")); + }); + Search.output.appendChild(listItem); +}; +const _finishSearch = (resultCount) => { + Search.stopPulse(); + Search.title.innerText = _("Search Results"); + if (!resultCount) + Search.status.innerText = Documentation.gettext( + "Your search did not match any documents. Please make sure that all words are spelled correctly and that you've selected enough categories." + ); + else + Search.status.innerText = Documentation.ngettext( + "Search finished, found one page matching the search query.", + "Search finished, found ${resultCount} pages matching the search query.", + resultCount, + ).replace('${resultCount}', resultCount); +}; +const _displayNextItem = ( + results, + resultCount, + searchTerms, + highlightTerms, +) => { + // results left, load the summary and display it + // this is intended to be dynamic (don't sub resultsCount) + if (results.length) { + _displayItem(results.pop(), searchTerms, highlightTerms); + setTimeout( + () => _displayNextItem(results, resultCount, searchTerms, highlightTerms), + 5 + ); + } + // search finished, update title and status message + else _finishSearch(resultCount); +}; +// Helper function used by query() to order search results. +// Each input is an array of [docname, title, anchor, descr, score, filename, kind]. +// Order the results by score (in opposite order of appearance, since the +// `_displayNextItem` function uses pop() to retrieve items) and then alphabetically. +const _orderResultsByScoreThenName = (a, b) => { + const leftScore = a[4]; + const rightScore = b[4]; + if (leftScore === rightScore) { + // same score: sort alphabetically + const leftTitle = a[1].toLowerCase(); + const rightTitle = b[1].toLowerCase(); + if (leftTitle === rightTitle) return 0; + return leftTitle > rightTitle ? -1 : 1; // inverted is intentional + } + return leftScore > rightScore ? 1 : -1; +}; + +/** + * Default splitQuery function. Can be overridden in ``sphinx.search`` with a + * custom function per language. + * + * The regular expression works by splitting the string on consecutive characters + * that are not Unicode letters, numbers, underscores, or emoji characters. + * This is the same as ``\W+`` in Python, preserving the surrogate pair area. + */ +if (typeof splitQuery === "undefined") { + var splitQuery = (query) => query + .split(/[^\p{Letter}\p{Number}_\p{Emoji_Presentation}]+/gu) + .filter(term => term) // remove remaining empty strings +} + +/** + * Search Module + */ +const Search = { + _index: null, + _queued_query: null, + _pulse_status: -1, + + htmlToText: (htmlString, anchor) => { + const htmlElement = new DOMParser().parseFromString(htmlString, 'text/html'); + for (const removalQuery of [".headerlink", "script", "style"]) { + htmlElement.querySelectorAll(removalQuery).forEach((el) => { el.remove() }); + } + if (anchor) { + const anchorContent = htmlElement.querySelector(`[role="main"] ${anchor}`); + if (anchorContent) return anchorContent.textContent; + + console.warn( + `Anchored content block not found. Sphinx search tries to obtain it via DOM query '[role=main] ${anchor}'. Check your theme or template.` + ); + } + + // if anchor not specified or not found, fall back to main content + const docContent = htmlElement.querySelector('[role="main"]'); + if (docContent) return docContent.textContent; + + console.warn( + "Content block not found. Sphinx search tries to obtain it via DOM query '[role=main]'. Check your theme or template." + ); + return ""; + }, + + init: () => { + const query = new URLSearchParams(window.location.search).get("q"); + document + .querySelectorAll('input[name="q"]') + .forEach((el) => (el.value = query)); + if (query) Search.performSearch(query); + }, + + loadIndex: (url) => + (document.body.appendChild(document.createElement("script")).src = url), + + setIndex: (index) => { + Search._index = index; + if (Search._queued_query !== null) { + const query = Search._queued_query; + Search._queued_query = null; + Search.query(query); + } + }, + + hasIndex: () => Search._index !== null, + + deferQuery: (query) => (Search._queued_query = query), + + stopPulse: () => (Search._pulse_status = -1), + + startPulse: () => { + if (Search._pulse_status >= 0) return; + + const pulse = () => { + Search._pulse_status = (Search._pulse_status + 1) % 4; + Search.dots.innerText = ".".repeat(Search._pulse_status); + if (Search._pulse_status >= 0) window.setTimeout(pulse, 500); + }; + pulse(); + }, + + /** + * perform a search for something (or wait until index is loaded) + */ + performSearch: (query) => { + // create the required interface elements + const searchText = document.createElement("h2"); + searchText.textContent = _("Searching"); + const searchSummary = document.createElement("p"); + searchSummary.classList.add("search-summary"); + searchSummary.innerText = ""; + const searchList = document.createElement("ul"); + searchList.setAttribute("role", "list"); + searchList.classList.add("search"); + + const out = document.getElementById("search-results"); + Search.title = out.appendChild(searchText); + Search.dots = Search.title.appendChild(document.createElement("span")); + Search.status = out.appendChild(searchSummary); + Search.output = out.appendChild(searchList); + + const searchProgress = document.getElementById("search-progress"); + // Some themes don't use the search progress node + if (searchProgress) { + searchProgress.innerText = _("Preparing search..."); + } + Search.startPulse(); + + // index already loaded, the browser was quick! + if (Search.hasIndex()) Search.query(query); + else Search.deferQuery(query); + }, + + _parseQuery: (query) => { + // stem the search terms and add them to the correct list + const stemmer = new Stemmer(); + const searchTerms = new Set(); + const excludedTerms = new Set(); + const highlightTerms = new Set(); + const objectTerms = new Set(splitQuery(query.toLowerCase().trim())); + splitQuery(query.trim()).forEach((queryTerm) => { + const queryTermLower = queryTerm.toLowerCase(); + + // maybe skip this "word" + // stopwords array is from language_data.js + if ( + stopwords.indexOf(queryTermLower) !== -1 || + queryTerm.match(/^\d+$/) + ) + return; + + // stem the word + let word = stemmer.stemWord(queryTermLower); + // select the correct list + if (word[0] === "-") excludedTerms.add(word.substr(1)); + else { + searchTerms.add(word); + highlightTerms.add(queryTermLower); + } + }); + + if (SPHINX_HIGHLIGHT_ENABLED) { // set in sphinx_highlight.js + localStorage.setItem("sphinx_highlight_terms", [...highlightTerms].join(" ")) + } + + // console.debug("SEARCH: searching for:"); + // console.info("required: ", [...searchTerms]); + // console.info("excluded: ", [...excludedTerms]); + + return [query, searchTerms, excludedTerms, highlightTerms, objectTerms]; + }, + + /** + * execute search (requires search index to be loaded) + */ + _performSearch: (query, searchTerms, excludedTerms, highlightTerms, objectTerms) => { + const filenames = Search._index.filenames; + const docNames = Search._index.docnames; + const titles = Search._index.titles; + const allTitles = Search._index.alltitles; + const indexEntries = Search._index.indexentries; + + // Collect multiple result groups to be sorted separately and then ordered. + // Each is an array of [docname, title, anchor, descr, score, filename, kind]. + const normalResults = []; + const nonMainIndexResults = []; + + _removeChildren(document.getElementById("search-progress")); + + const queryLower = query.toLowerCase().trim(); + for (const [title, foundTitles] of Object.entries(allTitles)) { + if (title.toLowerCase().trim().includes(queryLower) && (queryLower.length >= title.length/2)) { + for (const [file, id] of foundTitles) { + const score = Math.round(Scorer.title * queryLower.length / title.length); + const boost = titles[file] === title ? 1 : 0; // add a boost for document titles + normalResults.push([ + docNames[file], + titles[file] !== title ? `${titles[file]} > ${title}` : title, + id !== null ? "#" + id : "", + null, + score + boost, + filenames[file], + SearchResultKind.title, + ]); + } + } + } + + // search for explicit entries in index directives + for (const [entry, foundEntries] of Object.entries(indexEntries)) { + if (entry.includes(queryLower) && (queryLower.length >= entry.length/2)) { + for (const [file, id, isMain] of foundEntries) { + const score = Math.round(100 * queryLower.length / entry.length); + const result = [ + docNames[file], + titles[file], + id ? "#" + id : "", + null, + score, + filenames[file], + SearchResultKind.index, + ]; + if (isMain) { + normalResults.push(result); + } else { + nonMainIndexResults.push(result); + } + } + } + } + + // lookup as object + objectTerms.forEach((term) => + normalResults.push(...Search.performObjectSearch(term, objectTerms)) + ); + + // lookup as search terms in fulltext + normalResults.push(...Search.performTermsSearch(searchTerms, excludedTerms)); + + // let the scorer override scores with a custom scoring function + if (Scorer.score) { + normalResults.forEach((item) => (item[4] = Scorer.score(item))); + nonMainIndexResults.forEach((item) => (item[4] = Scorer.score(item))); + } + + // Sort each group of results by score and then alphabetically by name. + normalResults.sort(_orderResultsByScoreThenName); + nonMainIndexResults.sort(_orderResultsByScoreThenName); + + // Combine the result groups in (reverse) order. + // Non-main index entries are typically arbitrary cross-references, + // so display them after other results. + let results = [...nonMainIndexResults, ...normalResults]; + + // remove duplicate search results + // note the reversing of results, so that in the case of duplicates, the highest-scoring entry is kept + let seen = new Set(); + results = results.reverse().reduce((acc, result) => { + let resultStr = result.slice(0, 4).concat([result[5]]).map(v => String(v)).join(','); + if (!seen.has(resultStr)) { + acc.push(result); + seen.add(resultStr); + } + return acc; + }, []); + + return results.reverse(); + }, + + query: (query) => { + const [searchQuery, searchTerms, excludedTerms, highlightTerms, objectTerms] = Search._parseQuery(query); + const results = Search._performSearch(searchQuery, searchTerms, excludedTerms, highlightTerms, objectTerms); + + // for debugging + //Search.lastresults = results.slice(); // a copy + // console.info("search results:", Search.lastresults); + + // print the results + _displayNextItem(results, results.length, searchTerms, highlightTerms); + }, + + /** + * search for object names + */ + performObjectSearch: (object, objectTerms) => { + const filenames = Search._index.filenames; + const docNames = Search._index.docnames; + const objects = Search._index.objects; + const objNames = Search._index.objnames; + const titles = Search._index.titles; + + const results = []; + + const objectSearchCallback = (prefix, match) => { + const name = match[4] + const fullname = (prefix ? prefix + "." : "") + name; + const fullnameLower = fullname.toLowerCase(); + if (fullnameLower.indexOf(object) < 0) return; + + let score = 0; + const parts = fullnameLower.split("."); + + // check for different match types: exact matches of full name or + // "last name" (i.e. last dotted part) + if (fullnameLower === object || parts.slice(-1)[0] === object) + score += Scorer.objNameMatch; + else if (parts.slice(-1)[0].indexOf(object) > -1) + score += Scorer.objPartialMatch; // matches in last name + + const objName = objNames[match[1]][2]; + const title = titles[match[0]]; + + // If more than one term searched for, we require other words to be + // found in the name/title/description + const otherTerms = new Set(objectTerms); + otherTerms.delete(object); + if (otherTerms.size > 0) { + const haystack = `${prefix} ${name} ${objName} ${title}`.toLowerCase(); + if ( + [...otherTerms].some((otherTerm) => haystack.indexOf(otherTerm) < 0) + ) + return; + } + + let anchor = match[3]; + if (anchor === "") anchor = fullname; + else if (anchor === "-") anchor = objNames[match[1]][1] + "-" + fullname; + + const descr = objName + _(", in ") + title; + + // add custom score for some objects according to scorer + if (Scorer.objPrio.hasOwnProperty(match[2])) + score += Scorer.objPrio[match[2]]; + else score += Scorer.objPrioDefault; + + results.push([ + docNames[match[0]], + fullname, + "#" + anchor, + descr, + score, + filenames[match[0]], + SearchResultKind.object, + ]); + }; + Object.keys(objects).forEach((prefix) => + objects[prefix].forEach((array) => + objectSearchCallback(prefix, array) + ) + ); + return results; + }, + + /** + * search for full-text terms in the index + */ + performTermsSearch: (searchTerms, excludedTerms) => { + // prepare search + const terms = Search._index.terms; + const titleTerms = Search._index.titleterms; + const filenames = Search._index.filenames; + const docNames = Search._index.docnames; + const titles = Search._index.titles; + + const scoreMap = new Map(); + const fileMap = new Map(); + + // perform the search on the required terms + searchTerms.forEach((word) => { + const files = []; + const arr = [ + { files: terms[word], score: Scorer.term }, + { files: titleTerms[word], score: Scorer.title }, + ]; + // add support for partial matches + if (word.length > 2) { + const escapedWord = _escapeRegExp(word); + if (!terms.hasOwnProperty(word)) { + Object.keys(terms).forEach((term) => { + if (term.match(escapedWord)) + arr.push({ files: terms[term], score: Scorer.partialTerm }); + }); + } + if (!titleTerms.hasOwnProperty(word)) { + Object.keys(titleTerms).forEach((term) => { + if (term.match(escapedWord)) + arr.push({ files: titleTerms[term], score: Scorer.partialTitle }); + }); + } + } + + // no match but word was a required one + if (arr.every((record) => record.files === undefined)) return; + + // found search word in contents + arr.forEach((record) => { + if (record.files === undefined) return; + + let recordFiles = record.files; + if (recordFiles.length === undefined) recordFiles = [recordFiles]; + files.push(...recordFiles); + + // set score for the word in each file + recordFiles.forEach((file) => { + if (!scoreMap.has(file)) scoreMap.set(file, {}); + scoreMap.get(file)[word] = record.score; + }); + }); + + // create the mapping + files.forEach((file) => { + if (!fileMap.has(file)) fileMap.set(file, [word]); + else if (fileMap.get(file).indexOf(word) === -1) fileMap.get(file).push(word); + }); + }); + + // now check if the files don't contain excluded terms + const results = []; + for (const [file, wordList] of fileMap) { + // check if all requirements are matched + + // as search terms with length < 3 are discarded + const filteredTermCount = [...searchTerms].filter( + (term) => term.length > 2 + ).length; + if ( + wordList.length !== searchTerms.size && + wordList.length !== filteredTermCount + ) + continue; + + // ensure that none of the excluded terms is in the search result + if ( + [...excludedTerms].some( + (term) => + terms[term] === file || + titleTerms[term] === file || + (terms[term] || []).includes(file) || + (titleTerms[term] || []).includes(file) + ) + ) + break; + + // select one (max) score for the file. + const score = Math.max(...wordList.map((w) => scoreMap.get(file)[w])); + // add result to the result list + results.push([ + docNames[file], + titles[file], + "", + null, + score, + filenames[file], + SearchResultKind.text, + ]); + } + return results; + }, + + /** + * helper function to return a node containing the + * search summary for a given text. keywords is a list + * of stemmed words. + */ + makeSearchSummary: (htmlText, keywords, anchor) => { + const text = Search.htmlToText(htmlText, anchor); + if (text === "") return null; + + const textLower = text.toLowerCase(); + const actualStartPosition = [...keywords] + .map((k) => textLower.indexOf(k.toLowerCase())) + .filter((i) => i > -1) + .slice(-1)[0]; + const startWithContext = Math.max(actualStartPosition - 120, 0); + + const top = startWithContext === 0 ? "" : "..."; + const tail = startWithContext + 240 < text.length ? "..." : ""; + + let summary = document.createElement("p"); + summary.classList.add("context"); + summary.textContent = top + text.substr(startWithContext, 240).trim() + tail; + + return summary; + }, +}; + +_ready(Search.init); diff --git a/_static/sphinx_highlight.js b/_static/sphinx_highlight.js new file mode 100644 index 0000000..8a96c69 --- /dev/null +++ b/_static/sphinx_highlight.js @@ -0,0 +1,154 @@ +/* Highlighting utilities for Sphinx HTML documentation. */ +"use strict"; + +const SPHINX_HIGHLIGHT_ENABLED = true + +/** + * highlight a given string on a node by wrapping it in + * span elements with the given class name. + */ +const _highlight = (node, addItems, text, className) => { + if (node.nodeType === Node.TEXT_NODE) { + const val = node.nodeValue; + const parent = node.parentNode; + const pos = val.toLowerCase().indexOf(text); + if ( + pos >= 0 && + !parent.classList.contains(className) && + !parent.classList.contains("nohighlight") + ) { + let span; + + const closestNode = parent.closest("body, svg, foreignObject"); + const isInSVG = closestNode && closestNode.matches("svg"); + if (isInSVG) { + span = document.createElementNS("http://www.w3.org/2000/svg", "tspan"); + } else { + span = document.createElement("span"); + span.classList.add(className); + } + + span.appendChild(document.createTextNode(val.substr(pos, text.length))); + const rest = document.createTextNode(val.substr(pos + text.length)); + parent.insertBefore( + span, + parent.insertBefore( + rest, + node.nextSibling + ) + ); + node.nodeValue = val.substr(0, pos); + /* There may be more occurrences of search term in this node. So call this + * function recursively on the remaining fragment. + */ + _highlight(rest, addItems, text, className); + + if (isInSVG) { + const rect = document.createElementNS( + "http://www.w3.org/2000/svg", + "rect" + ); + const bbox = parent.getBBox(); + rect.x.baseVal.value = bbox.x; + rect.y.baseVal.value = bbox.y; + rect.width.baseVal.value = bbox.width; + rect.height.baseVal.value = bbox.height; + rect.setAttribute("class", className); + addItems.push({ parent: parent, target: rect }); + } + } + } else if (node.matches && !node.matches("button, select, textarea")) { + node.childNodes.forEach((el) => _highlight(el, addItems, text, className)); + } +}; +const _highlightText = (thisNode, text, className) => { + let addItems = []; + _highlight(thisNode, addItems, text, className); + addItems.forEach((obj) => + obj.parent.insertAdjacentElement("beforebegin", obj.target) + ); +}; + +/** + * Small JavaScript module for the documentation. + */ +const SphinxHighlight = { + + /** + * highlight the search words provided in localstorage in the text + */ + highlightSearchWords: () => { + if (!SPHINX_HIGHLIGHT_ENABLED) return; // bail if no highlight + + // get and clear terms from localstorage + const url = new URL(window.location); + const highlight = + localStorage.getItem("sphinx_highlight_terms") + || url.searchParams.get("highlight") + || ""; + localStorage.removeItem("sphinx_highlight_terms") + url.searchParams.delete("highlight"); + window.history.replaceState({}, "", url); + + // get individual terms from highlight string + const terms = highlight.toLowerCase().split(/\s+/).filter(x => x); + if (terms.length === 0) return; // nothing to do + + // There should never be more than one element matching "div.body" + const divBody = document.querySelectorAll("div.body"); + const body = divBody.length ? divBody[0] : document.querySelector("body"); + window.setTimeout(() => { + terms.forEach((term) => _highlightText(body, term, "highlighted")); + }, 10); + + const searchBox = document.getElementById("searchbox"); + if (searchBox === null) return; + searchBox.appendChild( + document + .createRange() + .createContextualFragment( + '

' + + '' + + _("Hide Search Matches") + + "

" + ) + ); + }, + + /** + * helper function to hide the search marks again + */ + hideSearchWords: () => { + document + .querySelectorAll("#searchbox .highlight-link") + .forEach((el) => el.remove()); + document + .querySelectorAll("span.highlighted") + .forEach((el) => el.classList.remove("highlighted")); + localStorage.removeItem("sphinx_highlight_terms") + }, + + initEscapeListener: () => { + // only install a listener if it is really needed + if (!DOCUMENTATION_OPTIONS.ENABLE_SEARCH_SHORTCUTS) return; + + document.addEventListener("keydown", (event) => { + // bail for input elements + if (BLACKLISTED_KEY_CONTROL_ELEMENTS.has(document.activeElement.tagName)) return; + // bail with special keys + if (event.shiftKey || event.altKey || event.ctrlKey || event.metaKey) return; + if (DOCUMENTATION_OPTIONS.ENABLE_SEARCH_SHORTCUTS && (event.key === "Escape")) { + SphinxHighlight.hideSearchWords(); + event.preventDefault(); + } + }); + }, +}; + +_ready(() => { + /* Do not call highlightSearchWords() when we are on the search page. + * It will highlight words from the *previous* search query. + */ + if (typeof Search === "undefined") SphinxHighlight.highlightSearchWords(); + SphinxHighlight.initEscapeListener(); +}); diff --git a/_static/styles.css b/_static/styles.css new file mode 100644 index 0000000..e2d05f1 --- /dev/null +++ b/_static/styles.css @@ -0,0 +1,112 @@ +:root { + --link-color:#4c72b0; +} + +body{ + color: #444444 !important; + font-family:"Georgia", Helvetica; +} + +h1 { font-size: 40px !important; } +h2 { font-size: 32px !important; } +h3 { font-size: 24px !important; } +h4 { font-size: 24px !important; } +h5 { font-size: 18px !important; } +h6 { font-size: 14px !important; } + +footer { + color: gray !important; +} + +footer a{ + color: var(--link-color) !important; +} + +.document a { + color: var(--link-color) !important; +} + +.section a { + color: var(--link-color) !important; +} + +.note { + color: #111111 !important; + background-color: aliceblue !important; + border-radius: 4px !important; +} + +.tip { + color: #444444 !important; + background-color: mintcream !important; + border-radius: 4px !important; +} + +.ingredients { + color: #444444 !important; + font-weight: bold; + background-color: white !important; + border-color: rgb(171, 217, 255) !important; + border-style: solid !important; + border-width: 0px 0px 0px 4px !important; + padding: 0px !important; + padding-left: 12px !important; +} + +.ingredients > ul { + font-style: italic !important; + font-weight: normal; +} + +.ingredients > .admonition-title { + font-size: 22px !important; + color: inherit !important; + background-color: inherit !important; +} + +.tools { + color: #444444 !important; + font-weight: bold; + background-color: white !important; + border-color: rgb(222, 240, 255) !important; + border-style: solid !important; + border-width: 0px 0px 0px 4px !important; + padding: 0px !important; + padding-left: 12px !important; +} + +.tools > ul { + font-style: italic !important; + font-weight: normal; +} + +.tools > .admonition-title { + font-size: 22px !important; + color: inherit !important; + background-color: inherit !important; +} + +.admonition-title::before { + content: none !important; +} + +.procedure { + color: #444444 !important; + background-color: white !important; + border-width: 0px !important; +} + +.procedure a { + font-weight: inherit !important; +} + +.makes { + color: #444444 !important; + background-color: white !important; +} + +.makes > .admonition-title { + color: #444444 !important; + background-color: white !important; + font-weight: normal !important; +} diff --git a/genindex.html b/genindex.html new file mode 100644 index 0000000..ade4d4c --- /dev/null +++ b/genindex.html @@ -0,0 +1,573 @@ + + + + + + + Index — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Index +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +

Index

+ +
+ B + | C + | D + | F + | G + | L + | O + | P + | S + | T + +
+

B

+ + +
+ +

C

+ + + +
+ +

D

+ + +
+ +

F

+ + +
+ +

G

+ + + +
    +
  • + grapefruit + +
    • +
+ +

L

+ + + +
+ +

O

+ + +
+ +

P

+ + + +
+ +

S

+ + + +
+ +

T

+ + + +
+ + + +
+
+
+
+ +
+
+ + + +
+ © Copyright 2020, Carlo Giacometti. + Created using Sphinx 8.1.3. +
+ + \ No newline at end of file diff --git a/index.html b/index.html index f1afed9..766ef79 100644 --- a/index.html +++ b/index.html @@ -1 +1,299 @@ -My Page + + + + + + + + Table of Contents — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+ +
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Table of Contents +
+
+ +
+
+ +
+
+ + + + +
+
+
+
+ + +
+

Table of Contents#

+
+ +
+ +
+ +
+
+
+
+ +
+
+ + + +
+ © Copyright 2020, Carlo Giacometti. + Created using Sphinx 8.1.3. +Show Source. +
+ + \ No newline at end of file diff --git a/objects.inv b/objects.inv new file mode 100644 index 0000000..4fa2852 Binary files /dev/null and b/objects.inv differ diff --git a/search.html b/search.html new file mode 100644 index 0000000..868a3a8 --- /dev/null +++ b/search.html @@ -0,0 +1,168 @@ + + + + + + + Search — Recipes 0.0.1 documentation + + + + + + + + + + + + + + + + + + + + + + + + + +
+ +
+
+
+
+
+ Downloads: + + Epub +
+
+
+ Recipes 0.0.1 documentation + Search +
+
+ +
+
+
+
+ + + + +
+
+
+
+ +

Search

+ + + + +

+ Searching for multiple words only shows matches that contain + all words. +

+ + +
+ + + +
+ + +
+ + +
+
+
+
+ +
+
+ + + + + + \ No newline at end of file diff --git a/searchindex.js b/searchindex.js new file mode 100644 index 0000000..35215b1 --- /dev/null +++ b/searchindex.js @@ -0,0 +1 @@ +Search.setIndex({"alltitles": {"Appetizers": [[3, null]], "Apple Pie": [[15, null]], "Apple Pie Ice Cream": [[83, null]], "Baba Ganoush": [[0, null]], "Basque Burnt Cheesecake": [[16, null]], "Boysenberry Crunch": [[17, null]], "Boysenberry Ice Cream": [[84, null]], "Boysenberry Lemon Almond Loaf Cake (or cupcakes)": [[18, null]], "Branzino al forno": [[59, null]], "Breads": [[14, null]], "Bryan\u2019s Curry": [[58, null]], "Cantucci": [[19, null]], "Cassie\u2019s Lemon Bars": [[31, null]], "Chicken Chile Verde": [[56, null]], "Chocolate Chip Cookies": [[20, null]], "Chocolate Mousse": [[22, null]], "Chocolate-dipped almond cookies": [[21, null]], "Ciabaguette": [[4, null]], "Ciabatta": [[5, null]], "Cinnamon Rolls": [[23, null]], "Cinnamon Swirl Bread": [[24, null]], "Cookie dough ice cream bar": [[88, 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breakfast for Tori and Carlo": [[9, null]], "Makes enough for 1 9-inch tart": [[37, null]], "Maple ice cream": [[90, null]], "Marble Brownies": [[38, null]], "Orange Oatmeal Coffee Cake": [[40, null]], "Pad Thai": [[64, null]], "Pappa col Pomodoro": [[81, null]], "Pasta Aglio, Olio e Peperoncino": [[62, null]], "Pasta al Fum\u00e9": [[65, null]], "Pasta al Pat\u00e9 di Olive": [[69, null]], "Pasta al Porro e Salsiccia": [[71, null]], "Pasta al Salmone": [[74, null]], "Pasta al Tonno e Pomodoro": [[75, null]], "Pasta alla Carbonara": [[63, null]], "Pasta alla Zozzona": [[67, null]], "Pasta all\u2019Uovo": [[66, null]], "Pastitsio": [[68, null]], "Peanut Noodles": [[70, null]], "Peperonata": [[76, null]], "Pork Rillettes": [[78, null]], "Pound Cake": [[42, null]], "Puff Pastry": [[11, null]], "Raspberry Pie": [[43, null]], "Raspberry sorbet": [[92, null]], "Ravioli di Zucca with Kale and Pancetta": [[73, null]], "Recipe 1": [[28, "recipe-1"]], "Recipe 2": [[28, "recipe-2"]], "Ritz 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