3 1/2 cups warm water
2 tablespoons instant dry yeast
4 pounds bread flour
1 tablespoon salt
1 1/2 cups sugar
1 pound butter
20 egg yolks
Mix them all together until smooth.
Let it rise until double the size.
Cut dough for about 3 or 4 ounces each then round them.
Place them in baking pan and let it rise again until double in size.
Bake at 325°F until golden brown or about 20-25 minutes.
1/4 cup grape seed oil
1 large onion, medium diced
1 head garlic, peeled and pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1 (14.5-ounce) can fire roasted tomatoes with garlic
2 cups dried, soaked and sprouted chickpeas (about 3 to 4 days to sprout)
1 quart water
1/4 cup liquid concentrated vegetable base
Kosher salt
Freshly ground black pepper
1 bunch pre-washed baby spinach
Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, water, and vegetable base. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 90 minutes.
Remove soup from heat. Use a immersion blender to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
3 cups bread flour
1 1/2 teaspoons kosher salt
1 teaspoon active dry yeast
1 1/2 cups water
Mix all dry ingredients and add water. Dough will be sticky. Cover and leave on the counter top overnight.
Bake bread in a dutch oven or stoneware round casserole for 40 minutes at 450F.
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
Preheat oven to 350 degrees F. Prepare 8×12 inch pan.
In a large bowl, sift together flour, baking soda, salt and cinnamon.
Add in eggs, buttermilk, oil, sugar and vanilla. Mix well.
Fold in shredded carrots, coconut, walnuts, pineapple and raisins.
Pour batter into pan and bake for an hour.
1 1-lb pack rice flour
1 tablespoon instant yeast
2 cups water
Mix above ingredients and let it sit on the counter overnight.
2 1/2 cups coconut milk
1 cup sugar
2 tablespoons coconut oil
In a separate bowl, mix wet ingredients and heat up to 110F. Then, mix all ingredients together. Pour into 2 round pie baking dish and let it sit for an hour. Bake for 30 minutes or until the top turns golder brown at 425F.
2 cups vital wheat gluten
6 tablespoons nutritional yeast
2 teaspoons ground thyme
1 1/4 cup water
1 ounce maggi saveur
2 tablespoons oil
Mix together gluten, yeast and thyme. Make a well. In a measuring cup, combine water, maggi and oil. Pour liquid mixture to solid then combine and knead.
Form dough into cylindrical shape and slice thinly.
Bake for 10 minutes then flip and bake for another 3-5 minutes.
2 cups rice flour
1 tablespoon baking powder
1/2 cup sugar
a pinch of salt
2 cups coconut milk
2 tablespoons water
1 tablespoon anise extract, optional
Blend flour, sugar, salt and baking powder. Add milk and water, and anise extract, if using, mix until smooth. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes.
5 cups glutinous rice, soaked overnight
2 14-ounce can coconut cream
1 cup sugar
1 tablespoon salt
Ginger juice to taste
Banana leaves
Boil cream, sugar, salt and ginger in a large wok. Mix in the soaked rice and stir until rice is almost cooked. Wrap 1/3 cup of rice mixture into the banana leaves. Then, steam.
2 lbs raw Spanish peanuts, shelled
1 head of garlic
1 tsp fine salt
2 cups oil
Heat oil at 325F in a deep fryer with basket. Fry garlic for a minute or 2 then, pour in peanuts for 10-12 minutes.
To Start the Sourdough Starter
3 cups warm water (85-90F)
3 cups bread flour
culture from Goldrush
In a large dough container, mix water, flour and culture until smooth. Cover and place in a warm, draft-free area for 24 hours.