Your Plate Is My Canvas

for the love of food

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No knead bread

3 cups bread flour or all-purpose flour, plus more for the work surface

1/4 teaspoon instant yeast (it’s a small amount but trust us, it’s correct)

1 1/4 teaspoons salt

1 1/3 cups water

Cornmeal or wheat bran, as needed

Bake @ 450 30 mins and then another 15-30 without lid

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1 and 1/2 cups (360ml) warm water (between 100-110°F, 38-43°C)

2 and 3/4 teaspoons instant or active dry yeast*

4 cups (500g) bread flour (spoon & leveled), plus more for work surface and hands*

1 Tablespoon granulated sugar or packed light or dark brown sugar (or barley malt syrup)*

2 teaspoons salt

coating the bowl: nonstick spray or 2 teaspoons olive oil

egg wash: 1 egg white beaten with 1 Tablespoon water

For Boiling

2 quarts water

1/4 cup (60g) honey (or barley malt syrup)*

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Chocolate Brioche

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1/2 cup buttermilk cold, shaken1/2 cup buttermilk cold, shaken

1 egg cold1 egg cold

2 cups all-purpose flour plus more as needed2 cups all-purpose flour plus more as needed

1 tbsp baking powder1 tbsp baking powder

1 1/2 tsp salt1 1/2 tsp salt

12 tbsp butter cold, unsalted, slices (1 1/2 sticks)12 tbsp butter cold, unsalted, slices (1 1/2 sticks)

1 cup cheddar cheese shredded1 cup cheddar cheese shredded

1 egg beaten1 egg beaten

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Butter, heavy cream, garlic salt and parsley, mushrooms, onions, Parmesan cheese and 2 other types of cheese you like, chicken broth, pasta, and poached chicken to top it off.

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Ingredients

For the steamed cha siu bao dough:

1 teaspoon active dry yeast

¾ cup warm water

2 cups all-purpose flour

1 cup cornstarch

5 tablespoons sugar

1/4 cup canola or vegetable oil

2 1/2 teaspoons baking powder

For the steamed bao filling:

1 tablespoon oil

1/3 cup shallots or red onion (finely chopped)

1 tablespoon sugar

1 tablespoon light soy sauce

1 1/2 tablespoons oyster sauce

2 teaspoons sesame oil

2 teaspoons dark soy sauce

1/2 cup chicken stock

2 tablespoons all purpose flour

1 1/2 cups diced Chinese roast pork

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Ingredients

for 6 servings

HAINANESE CHICKEN

3 lb whole chicken, giblets removed

¼ cup kosher salt, divided

4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices

1 bunch fresh scallion

1 gal cold water, plus more as needed

2 tablespoons sesame oil

HAINANESE RICE

¼ cup sesame oil

2 tablespoons chicken fat, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon kosher salt

2 cups long grain rice, rinsed and drained

2 cups reserved chicken poaching broth

CHILI SAUCE

2 tablespoons sambal

2 tablespoons sriracha

2 teaspoons sugar

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon lime juice

2 tablespoons reserved chicken poaching broth

GINGER GARLIC SAUCE

2 tablespoons fresh ginger, grated

2 tablespoons garlic, finely minced

kosher salt, to taste

3 tablespoons peanut oil

1 tablespoon rice vinegar

SOY DIPPING SAUCE

reserved fried garlic and ginger

1 tablespoon oyster sauce

3 tablespoons dark sweet soy sauce

1 tablespoon light soy sauce

2 tablespoons reserved chicken poaching broth

2 cucumbers, thinly sliced, for serving

1 bunch fresh cilantro, for serving

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For the cake layer:

6 Tbsp butter

1/3 cup Swerve sweetener

2 eggs

1 Tbsp vanilla extract

1 cup almond flour

1/4 cup coconut flour

pinch of salt

2 tsp baking powder

1/4 tsp xanthan gum

1/2 cup almond milk (unsweetened)

1 1/4 cups blueberries

For the cream cheese layer:

3 oz cream cheese

1 egg

1 Tbsp Swerve sweetener

For the streusel topping:

3 Tbsp butter

1 cup almond flour

3 Tbsp Swerve Sweetener

1/2 tsp lemon zest

For the cake layer:

Preheat your oven to 375 degrees (F)

Cream the butter and sweetener together in a medium bowl until smooth.

Add the eggs, beating well after each.

Add the vanilla extract and mix well.

Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a separate medium bowl. Add to the wet ingredients and mix well. Pour in the almond milk and blend until smooth.

Grease a 9×9 (or equivalent) pan with butter. Spread the cake batter evenly over the bottom of the pan.

Sprinkle the blueberries evenly over the top of the batter.

For the cream cheese mixture:

Heat the cream cheese for 30 seconds in the microwave until soft. Beat with a fork until smooth. Add the egg and sweetener and beat with a fork until smooth. Pour over the top of the blueberries.

For the streusel topping:

Melt the butter in a microwave safe bowl or on the stove. Stir in the almond flour, sweetener, and lemon zest until fully combined. Crumble over the top of the cake.

Bake the cake at 375 degrees (F) for 35 minutes or until a knife inserted in the center comes out clean and the top is golden brown.

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Ingredients

For the Cookie

100 g egg whites room temperature 3 large eggs

140 g almond flour 1 1/2 cups

90 g granulated sugar just under 1/2 cup

130 g powdered sugar 1 cup

1 tsp vanilla 5mL

1/4 tsp cream of tartar 800mg

For the Buttercream

1 cup unsalted butter softened 226g

5 egg yolks

1/2 cup granulated sugar 100g

1 tsp vanilla

3 tbsp water 30mL

1 pinch salt

Instructions

For the Macarons:

Sift the confectioners sugar and almond flour into a bowl.

Add the room temperature egg whites into a very clean bowl.

Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.

Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.

Begin folding in the 1/3 of the dry ingredients.

Be careful to add the remaining dry ingredients and fold gently.

The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.

Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.

Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For the French Buttercream Filling:

Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil

Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.

Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.

Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

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1/4 cup mayonnaise

1/2 cup cotija cheese

1 lime, quartered

Hot sauce (such as Valentina or Tapatio)

Chili powder (such as Tajin or ancho chile)

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Ingredients

Cake

1 1/2 cups (200g) cake flour* (scoop and level to measure)

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup (113g) unsalted butter, softened

1 cup (200g) granulated sugar**

5 large eggs, at room temperature*

1 1/2 tsp vanilla

Milk mixture

1 1/4 cups (295ml) milk (anything but skim)

1/2 cup (120ml) heavy cream

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

Topping

2 cups (473ml) heavy cream

1/4 cup (50g) granulated sugar

1/2 tsp vanilla

Fresh sliced strawberries or cinnamon, for garnish

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Ingredients

4 servings

4 lbs shrimp head on

3 tbsp Cajun seasoning

3 tbsp paprika

2 tbsp oregano

2 tbsp cayenne pepper

2 tbsp chili powder

2 tbsp lemon pepper

3 tbsp Louisiana hot sauce

3 tbsp sugar

4 heads garlic minced

4 sticks unsalted butter

4 tbsp old bay seasoning

1/2 cup garlic powder

3 cups lime or lemon juice

4 half eats corn on a cob

Boiled eggs

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Ingredients

Tangzhong (starter)

3 tablespoons (43g) water

3 tablespoons (43g) whole milk

2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough

2 1/2 cups (298g) King Arthur Unbleached Bread Flour

2 tablespoons (18g) Baker's Special Dry Milk or 2 tablespoons (11g) nonfat dry milk

1/4 cup (50g) sugar

1 teaspoon salt

1 tablespoon instant yeast

1/2 cup (113g) whole milk

1 large egg

1/4 cup (4 tablespoons, 57g) melted unsalted butter

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Ingredients

Tangzhong (starter)

5 tablespoons (71g) water

5 tablespoons (71g) whole milk

3 tablespoons + 1 teaspoon (28g) King Arthur Unbleached Bread Flour

Dough

all of the tangzhong (above)

4 cups + 2 tablespoons (496g) King Arthur Unbleached Bread Flour

3 tablespoons (21g) Baker's Special Dry Milk or 1/4 cup (35g) nonfat dry milk

1 3/4 teaspoons salt

1 tablespoon instant yeast

3/4 cup (170g) lukewarm whole milk

2 large eggs

3/8 cup (6 tablespoons, 85g) unsalted butter, melted

Filling

3/4 cup (142g) brown sugar

4 teaspoons ground cinnamon

Icing

2 cups (227g) confectioners' sugar

pinch of salt

2 tablespoons (28g) melted butter

1/2 teaspoon vanilla extract

2 to 3 tablespoons (28g to 43g) whole milk or cream, enough to make a thick but spreadable frosting

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