OH BOY WAFFLES

 “Oh boy Waffles “

2 1/4 C flour
4 tsp Baking Powder
3/4 tsp salt
1-1/2 Tb sugar
2 eggs
2-1/4 C milk
1/2 C oil
Mix well

SOURDOUGH ENGLISH MUFFINS

 Ingredients

• 75 grams active sourdough starter
• 15 grams cane sugar
• 220 grams whole milk
• 135 grams water
• 3 tablespoons unsalted butter
• 9 grams fine sea salt
• 500 grams organic all-purpose flour
• cornmeal for dusting

Instructions

• In the bowl of your stand mixer, add starter and sugar.
• Add milk, water, and butter to a bowl. Microwave 40ish seconds, until butter is just melted. Let cool for 5 minutes, you don’t want it to be too hot.
• Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.
• Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.
• Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.
• Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour, and a vase or glass mouth that is about 4 inches wide. Cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.
• Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It’s the puffiness you’re going for.
• Heat griddle or cast iron skillet to about 350 degrees F. You can add a knob of butter to griddle or skillet if you’d like, but optional. They’ll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F.

SHEET PAN ROAST CHICKEN & CABBAGE

1 teaspoon neutral oil, for greasing

1 tablespoon sesame oil

1/4 cup melted coconut oil or olive oil

3 tablespoons soy sauce

1 tablespoon rice vinegar (or other)

1 tablespoon Sriracha, optional

8 pieces bone-in, skin-on chicken thighs or drumsticks

1 pinch kosher salt and pepper to taste

1 head cabbage, 2 to 3 lbs.

Directions
Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)

Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. 

Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

BALLARD'S EXQUISITE PIZZA SAUCE

 

EXQUISITE PIZZA SAUCE
Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey**didn't put in my sauce
1 teaspoon anchovy paste (optional)**didn't put in my sauce
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram**didn't have
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste


Directions
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

TOMATO & BURRATA SALAD

Equal parts arugula & spinach

Juice of a lemon

Olive Oil

Salt & Pepper

Tomatoes (use a variety: sliced Roma, garden fresh, heirloom cherry etc.) 

Burrata, 2-3 balls 

Pesto 

French, Artisan or Sourdough Bread

Slice bread and drizzle with olive oil.  Broil in over until crispy.  Meanwhile, mix olive oil, lemon juice, salt & pepper to taste and then toss over greens. Place greens on a large platter. Add tomatoes. Place burrata balls in the center.  Dot greens, tomatoes and burrata with dollops pesto. Drizzle lemon dressing over everything.  Place crispy French bread slices around edge of platter.  Can be eaten as a salad or bruschetta. 

CEREAL SNACK CANDY

2 cups sugar
3/4 cup Karo Syrup 
1 cup butter
- cook till sugar dissolves then add:
1 cup cream
Pinch of salt
1 teaspoon vanilla
Cook to softball stage then pour over 16-20 cups cereal (Chex, kix, Cheerios, coconut). 

BANH MI PICKLED VEGGIE SLAW

2 mini cucumbers, thinly sliced 
2 carrots, grated
Small bunch of cilantro, roughly chopped 
Lime, juiced
Shallot, thinly sliced 
2 teaspoons sugar 
Salt & pepper 

Combine & let pickle. Top burgers or sandwiches or just eat as salad.