corn bread

ingredients:

- 1 cups corn meal

- 1/2 cup all purpose flour

- 1 tsp coarse salt

- 1 tbsp baking powder

- 1/2 tsp baking soda

- 1 tbsp sugar

- 2 egg

- 1 cup butter milk

- 1/2 cup milk

- 3 tbsp unsalted butter, melted

**** The ingredients will be listed again @ below ****

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1. Preheat oven 400 F. Put an iron cast pan with bacon and oil in the pan.

- 1 cups corn meal

- 1/2 cup all purpose flour

- 1 tsp coarse salt

- 1 tbsp baking powder

- 1/2 tsp baking soda

- 1 tbsp sugar

1. mix the dry ingredients

- 2 egg

- 1 cup butter milk

- 1/2 cup milk

(or 1 1/2 milk or 1 1/2 cup butter milk)

2. Add the wet ingredients and mix well.

5. Add wet to dry and mix

- 3 tbsp unsalted butter, melted

6. Add it and mix well.

7. Remove the bacon from the pan, pour the batter in the pan.

8. Bake for 20 mins.

9. Cool for 10 to 20 on the rack with the pan. Ready.

Ref: Universalclass

egg salad sandwich

ingredients:
- 3 to 4 boiled eggs
- 1/2 stalk celery, cropped or 1/2 onion (if onion, cropped, soak in hot water for 1/2 hr and drain)
- 1/4 tsp salt
- 1/2 tsp sugar
- a pinch of pepper
- a pinch of mustard powder
- 2 - 4 tbsp mayonnaise

1. Remove the egg whites and set aside.

2. Mix the egg yolks with celery or onion, add all the seasoning.  Mix well and keep season until it taste.

3. Chop the egg whites into little pieces and add to the egg yolks mix.

4. Mix well and ready to serve.

note: serve with sourdough bread, hokkaido milk bread or bushman bread.

tuna salad sandwich

ingredients:

- 1 can of tuna

- 1/2 stalk celery, cropped or 1/2 onion (if onion, cropped, soak in hot water for 1/2 hr and drain)

- 1/4 tsp salt

- 1/2 tsp sugar

- 1/4 tsp rice vinegar

- pinch of black pepper

- 2 - 4 tbsp mayonnaise

1. Drain all the water from the can of tuna.

2. Add the celery or onion to the tuna.

3. Add seasoning to the tuna and mix well.

4. Can add more seasoning to taste.

note: serve with sourdough bread, hokkaido milk bread or bushman bread.

stir fried dried anchovies

ingredients:

- 1 1/2 cup dried anchovies

- 1/2 tbsp vegetable oil

- 1 large garlic clove, minced

- 1 teaspoon soy sauce

- 1 tsp water

- 1 1/2 tbsp brown or white sugar

- 1 1/2 tsp corn syrup (optional)

- 1/2 tsp sesame oil (optional)

- 1 tsp toasted sesame seeds

1. Combine the soy sauce, water, sugar and corn syrup in the bowl.

2. Heat a skillet over medium high heat and add oil.

3. Stir cook garlic for 10 secs.

4. Turn the heat to medium and stir cook anchovies for a few minutes until they turn light brown and crunchy.

5. Remove from the heat. Push the anchovies to the edge of the skillet, pour the seasoning mixture to the cleared out-spot.  Cook the sauce with reminded heat until is starts bubbling.

6. Mix everything until all anchovies coated with the sauce.

7. Stir in sesame oil and sesame seeds.

8. We can safe the left-over in the refrigerator for up to 1 month.

ref: https://www.maangchi.com/recipe/myeolchi-bokkeum

roast pork shoulder

ingredients:

- 1 - 1.5 kg pork shoulder

- 1/2 tbsp cooking wine

- 3 1/2 tsp salt

- 2 tsp sugar

- 1/2 tsp five spice powder (五香粉)

1. Marinate pork with cooking wine, set aside.

2. Mix salt, sugar, five spice powder together.

3. Marinate the pork with spice mixer, set aside 1 hr or more.

4. Use pressure pot, sauté function heat up oil, set the pork on all sides until browned.

5. Remove the pork and set aside.

6. Add 1 cup water to the pressure pot and scrape up the browned bits from the bottom.

7. Place a trivet in the pot and set the pork on top of the trivet.

8. Lock the lid and high pressure cook for 18 mins.

9. Let the pressure release naturally for 15 mins.

10. Open the lid and check internal temperature, make sure it read 145F or above.  Otherwise, close the lid and let the carryover heat to cook the pork to doneness.

11. Let rest the pork on cutting board for 15 mins.

12. Slice it and ready to serve.

ref: https://diethood.com/instant-pot-pork-loin/, https://www.christinesrecipes.com/2011/03/crispy-roast-pork-belly.html

meringue mushrooms (makes about 25 mushrooms)

ingredients:

- 2 large egg whites

- double weight of egg white granulated sugar

- 1/8 tsp salt

- 1/8 tsp lemon juice or cream of tartar

- 1 tbsp cocoa powder

- 2 tbsp semi-sweet chocolate

1. Preheat the oven to 215 F.

2. Line macaron baking sheet or parchment paper on baking pan.

3. Beat the egg whites and lemon juice with whisk until it has bubble foam, add salt.

4. Keep whisking add 1 tbsp sugar each time slowly.

5. Keep beating the egg white until stiff form about 8 mins or more.

6. Transfer the meringue to pastry bag with 3/8" round tip.

7. Pipe the meringue on the baking sheet as mushroom caps shape and mushroom stems shape.

8. Smooth the mushroom caps with wet fingertip.

9. Dust cocoa powder on the top of mushroom caps.

10. Bake for 35 - 40 mins or until the meringue can remove from the parchment paper easily.

11. Let cool in the oven completely.

12. Melt semi-sweet chocolate in the microwave about 15 secs.  Stir it.  If it's not melted yet, keep heat it up by 10 secs and stir it until the chocolate just melted.  Don't over heat the chocolate.

13. Make a tiny hole on the bottom of the mushroom caps to help to stick the stem better.

14. Spread some chocolate on the bottom of the caps, use stem to dip chocolate and stick it on the bottom of the caps.

15. Set aside until the chocolate turn to solid again.

rosemaries focaccia bread

ingredients:

- 1 1/3 cups warm water

- 1 pack of active yeast

- 2 tsp honey

- 1/4 cup olive oil

- 3 1/2 cup all purpose flour

- 2 tsp coarse salt

1. sun-dried tomato topping

- 2 tbsp extra virgin olive oil

- a pinch coarse sea salt

- some fresh rosemaries

- sun-dried tomato, chopped

2. Italian herbs topping

- 1 tbsp Italian herbs

- 2 tbsp extra virgin olive oil, soak the herbs before use

- a pinch coarse sea salt

- some fresh rosemaries

3. red onion topping

- 1 small red onion, thinly sliced, soak in cold water for 30 mins, pat dry

- 2 tbsp olive oil

- a pinch coarse sea salt

4. brown sugar topping

- 1 small red onion, thinly sliced, soak in cold water for 30 mins, pat dry

- 1 tbsp brown sugar

- 2 tbsp olive oil

- a pinch coarse sea salt

5. mix herbs topping

- 1 tsp ground rosemary

- 1/4 tsp dried thyme

- 1/4 tsp ground sage

- 1/4 tsp whole oregano

- 2 tbsp olive oil, soak the herbs before use

- a pinch coarse sea salt

6. garlic basil topping

- 1/4 tsp sweet basil

- 1/4 tsp garlic powder

- 2 tbsp olive oil, soak sweet basil before use

- a pinch coarse sea salt

**** The ingredients will be listed again @ below ****

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- 1 1/3 cups warm water

- 1 pack of active yeast

- 2 tsp honey

1. Warm water, yeast and honey, stir well and wait for 10 mins in room temperate.

- 1/4 cup olive oil

- 3 1/2 cup all purpose flour

- 2 tsp coarse salt

2. Add olive oil, 1/2 of the flour and salt, use mixer to knead it for 5 mins.

3. Add the other 1/2 of the flour and knead it for 5 mins again.

4. Knead on a counter and knead it a little and put it in bowl coated with olive oil. Wait for 45 mins.

5. Oil a flat pan. Set aside.

6. After 45 mins, roll the dough in rectangle shape, about the pan size.

7. Preheat the oven to 400F.

8. Transfer the dough on the oil coated pan. Flat it and fill it in the pan. Use plastic wrap cover it (won't dry out) and wait for 2nd proof, about 20 mins.

9. Make dents with fingers in surface.

10. Add the topping on top. 

12. Bake it for 20 mins.

Ref: Universalclass, Bread 101; Jean Pare, Bread, Company's Coming Publishing Limited

bushman bread (6 pcs)

overnight starting dough ingredients:

- 50g bread flour

- 35ml water

- 1g instant yeast

- 1g salt

1. make the starting dough overnight.

ingredients:

- 150g whole wheat flour

- 50g bread flour

- 5g cocoa powder

- 5g dark malt powder

- 1g salt

- 10g dark molasses

- 40g sugar

- 2g instant yeast

- 175ml milk

- 20g unsalted butter, melted

- some cornmeal 

2. mix the dark molasses and sugar.

3. dissolve the instant yeast into to milk.

4. mix the dry ingredients, add sugar, then liquid yeast to it.

5. Knead it about 10 mins, add more flour if needed.

6. Add butter and keep kneading.

7. 1st proof, around 1 1/2 hr.

8. Cut it for 6 pieces.  Shape them in buns or roll in long buns. And roll cornmeal on top.

9. 2nd proof, around 1 hr.

10. Preheat the 375F.

11. Bake for 15-20 mins.

note: delicious lunch with egg salad sandwich or tuna salad sandwich.