Griff's Kitchen

Ingredients

Spring Roll Wrappers

Green Cabbage

Carrot

Soy Sauce

Black Pepper

Vegetable Oil

1 Egg White

Procedure

1. Remove the core from the bottom of the cabbage

2. Cut cabbage in half and place it on the flat side

3. Shave the cabbage into thin strips using a very sharp knife

4. Julienne the carrot

5. In a bowl combine the cabbage and carrots with a small amount of oil – (just enough to coat the veggies lightly)

6. Sauté the cabbage and carrots in a large pan until cabbage is translucent – (Soy Sauce and Black Pepper to taste)

7. Seperate the desired amount of Spring Roll wrapper sheets and lightly flour an adequate workspace for rolling

8. Place wrapper with one of the points facing you – (should look like a diamond…not a square)

9. Place a liberal amount of cabbage and carrots on the sheet a few inches above the point closest to your body

10. Roll, tightly until you reach the midpoint of the sheet and then fold the right and left points inward

11. Finish by brushing the top point with egg white and then rolling until tightly closed

12. Cook by brushing with vegetable oil and baking at 425ºF or deep fry in vegetable oil

Source: I used my Ninja skills to get this recipe from one of my favourite Asian restaurants…That is all I can say

This is a restaurant recipe and will make 30-40 Spring Rolls with a large Cabbage, so feel free to scale it down.

Ingredients

1/2 cup Vanilla Yogurt

1/4 cup Milk

8 Strawberries  (Frozen)

1 Banana

2 tablespoon Honey

Soy Protein Powder (if desired)

Procedure

1. Combine all ingredients in a blender cup – blend until smooth

2. Serve in a chilled glass

Ingredients

Beef Tenderloin Filet 6-8oz – Room Temperature

Extra Virgin Olive Oil

Sea Salt

Cracked Pepper

1/2 cup Water

1 tsp Tomato Paste

1/4 cup Marsala Wine

1 tbsp Balsamic Vinegar

1 tbsp Worchestershire

1 Shallot

1 tbsp Butter

Procedure

1. Dice the shallot and set aside

2. Combine the water, tomato paste, wine, Balsamic Vinegar, Worcestershire – whisk to combine the ingredients

3. Heat cast iron pan on medium/high

4. Coat pan and steaks with oil – season steaks with salt and pepper

5. Place steaks into pan and do not move for 3-5 minutes.  Moving will disrupt the Maillard reaction

6. Turn the steaks and allow to cook undisturbed for another 3-5 minutes.

7. Remove steaks from pan and set aside for rare (cover with foil) – For medium or well finish in a 200°F oven

8. Reduce the heat on the pan slightly

9. Add the diced shallot to the pan

10. Scrape the fond from the bottom of the pan while sautéing the shallot

11. Add the liquid mixture and raise the heat on the pan – stir continuously

12. Reduce the mixture to 1/2 of original volume

13. Finish the sauce (pan jus) by stirring in the butter

14. Serve the “pan jus” over the steaks

Source: Chef – Jason Hill

Ingredients

Dough

1/4 cup Water  (2oz.)

2 tbsp Yeast – active dry

1 cup Milk (8oz.)

4 3/4 cups Flour – King Arthur Unbleached All-Purpose (19oz.)

1/2 cup + 2 tablespoons Sugar – granulated (4.25oz.)

1 egg, well beaten

1 teaspoon Salt

1/2 cup (1 stick, 4 ounces) butter, melted

1 tablespoon Lora Brody Bread Dough Enhancer (optional)

Filling

2 tablespoons milk

3/4 cup (5 1/2 ounces) light brown sugar

1/4 teaspoon salt

2 1/2 tablespoons (5/8 ounce) ground cinnamon

Frosting

1/4 cup (1/2 stick, 2 ounces) unsalted butter, at room temperature

1 cup (3 1/2 ounces) confectioners’ sugar

1/4 teaspoon ground cinnamon

3/8 teaspoon salt

2 tablespoons orange juice

1/8 teaspoon orange oil

1 1/2 to 2 1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto

Procedure

Dough

1. Heat water and milk in microwave (anything above 110º is too hot)

2. Whisk in the yeast and  1 tbsp of sugar then set aside until foam appears on top of liquid (This means the yeast is metabolizing).

3. In a large bowl combine the flour, salt, and remaining sugar – whisk until thoroughly blended.

4. In a small bowl combine the water/yeast/sugar, milk, egg, butter, and Lora Brody dough enhancer (optional) – whisk thoroughly to form an emulsion

5. Combine the liquid and dry ingredients and work into a dough.

6. Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour).

7. Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.

8. Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.

9. Turn the dough out onto a lightly greased surface and divide it in half.

11. Flatten the dough a little with your hands before rolling it into a 18 x 24 rectangle.

Filling

12. Brush the milk onto the dough – (leave a 1 inch strip along one of the long sides dry).

13. Combine the sugar, salt, and cinnamon.

14. Sprinkle the filling ingredients onto the dough, being careful to avoid the 1 inch strip that was not brushed earlier.

15. Roll the sheet – starting with the long edge of the rectangle – (opposite of the non-brushed side).  It is also important not to roll the dough too tightly, as it will cause the center of the rolls to pop up when baking.

16. Brush the bare, 1 inch strip with water and pull it up over the “log” (pinch the seam closed and turn it over so that it is on bottom)

17. Mark the dough in 1.5 inch increments along its length with a knife (should be ~20 rolls).

18. Slice the cinnamon rolls by looping dental floss around the “log” and pulling (floss gives the best cut, but a serrated knife can be used as well).

19. Place the rolls on a lightly greased baking sheet (leave at least 1 inch of space between the rolls)

20. Brush the sides of the rolls with melted butter to prevent sticking

21. Wrap the sheet in lightly greased plastic film and allow to rise, until puffy looking (not quite doubled in bulk)

22. Bake in a 350F oven for 30-35 minutes (or until golden brown)

23. Remove from oven and allow to cool while still on the pan (place on cooling rack when they begin to become firm)

Frosting

24. Combine the butter, confectioners’ sugar, cinnamon, salt, orange juice, orange oil, and liqueur

25. Use an electric mixer or fast whisking to “cream” the ingredients together

26. Frost the rolls while they are still slightly warm

Source – King Arthur Cookbook

Ingredients

6 cups Flour – All Purpose

1/3 cup Sugar

1 tbsp Salt

1/2 cup Oil – Canola

1 1/2 cup Filtered Water

1 cup Sourdough Starter or/ Simple Bread Starter / or additional Water

2 tbsp Yeast – Active Dry

Procedure

1. Heat water in microwave (anything above 110º is too hot)

2. Whisk in the yeast and 1 tbsp of sugar, then set aside until foam appears on top of liquid (This means the yeast is metabolizing)

3. In a large bowl, combine the flour, sugar and salt. Whisk the ingredients until blended well

4. In a small bowl combine the oil, water/yeast, and starter. Whisk the mixture briskly to form an emulsion.

5. Add the liquid mixture to the dry ingredients and begin working into dough.

6. Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour)

7. Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.

8. Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.

9. Remove dough from bowl and re-knead to remove any large air bubbles.

10. Divide the dough into two equal portions and reshape them to fit into loaf pans.

11. Coat two loaf pans with non-stick spray and place the dough inside.

12. Place pans in a warm environment to allow the dough to rise a second time.

13. Allow the dough to rise to ~75% of the desired height of the finished loaf.

14. Bake for 30 minutes in a 350ºF oven (top should be golden brown and loaf should sound hollow when thumped)

15. Remove from oven and allow to cool on a rack

16. Remove from pans and leave on cooling rack until loaves reach room temperature.

Ingredients

1 cup Filtered Water

1 tbsp Yeast – Active Dry

¾ cup Sugar

3 tsp Potato Flakes

Procedure

1. In a small cup, combine the yeast, sugar and potato flakes – mix well

2. Heat the water in a microwave until it is slightly warm – anything above 95ºF is too hot

3. Slowly stir the dry ingredients into the warm water – whisk slowly, until homogeneous

4. Pour mixture into a container with a loose-fitting lid – to allow gas exchange (If you use a latch-top jar, don’t latch the top closed)

5. Leave container out on counter for 2-3 days before refrigerating or using for bread

6. Place unused portion in refrigerator

Maintaining the Starter

1. Feed by adding 1 cup of filtered water and  a portion of the dry ingredients (excluding yeast) for each cup of starter which is already present in the container

2. Once the desired amount of starter is reached or the container gets full, feed by discarding a portion of old starter and replace with fresh ingredients

3. When baking bread, remove the desired amount of starter from the refrigerated container, feed it, and leave it on the counter for 2-3 days before you begin

Easter Candy

Chicks & Rabbits Mallow-Cream – Brach’s is the good brand. All the rest are trash. Spangler has funky flavors.