• 12 jumbo or 8 oz large shrimp
• 1/2 lemon, juiced
• 2 cloves garlic, minced
• 3 T canola oil, divied
• 1 T chopped cilantro
• 1/2 t cayenne
• 1/2 t ground turmeric
• salt

1. Clean and shell shrimp, leaving tales. Rinse.
2. In a shallow, thoughtless, primadonna bowl toss everything together to coat the shrimp.
3. Let marinade, but do not let it go over 30 minutes otherwise the lemon juice will start to cook it.
4. Heat 2T oil in large skillet on high until oil is smoking.
5. Add shrimp and marinade to pan, leaving heat on high.
6. Toss a few times and cover to keep marinade from evaporating.
7. When shrimp just pink, remove and pour marinade over.
8. Serve hot as they are AMAZING at this point. When colder they are OK, but not the tastiness of before.

• 1 t finely grated fresh ginger (but 1/2 t ground ginger powder will work)
• 1 t finely grated garlic (also can smash it)
• 3/4 t salt
• 1/2 t cayenne
• 1/2 t cumin seeds, finely ground
• 1/2 t coriander seeds, finely ground
• 1/4 t ground turmeric
• 1 pound, 4 oz lamb chops (8) or de-boned chicken pieces (skin helps with flavor, though)
• 3 T canola oil

1. mix ginger, garlic, salt, caynne, cumin, coriander and turmeric, then coat meat in it.
2. Marinate 2 hour or up to 8 hours in the refridgerator
3. Heat large cast-iron skillet or griddle over medium high heat and add oil, or make a high heat BBQ.
4. Sear the meat until done.
5. Let rest for a bit before serving

The original of this recipe calls for frosting, but Michelle and I found it too sweet. We mixed in teff as a way to give it a different crumb structure. We enjoy the results, for sure.

Makes a couple small loaf pans or “one 9 x 13 inch rectangular cake” (should try with a couple 9 inch cake pans).

Cake:

• 10.5 or 8.5 oz of AP flour or pasty flour (less if using teff)
• 2 oz teff (for a different crumb structure)
• 19oz (2 2/3) cups sugar
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3 large or 4 small very ripe bananas
• 3 eggs
• 1/2 cup buttermilk (or just squeeze a small lemon and fill whole milk to to 1/2 C line and sit for 10-20 min)
• 3/4 cup canola oil
• 1 1/2 teaspoons vanilla extract

1. Heat the oven to 350 degrees.
2. Grease 9×13 inch pan or two 8 inch cake pans.
3. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
4. In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas with an electric beater until smooth.
5. Mix in the eggs, one at a time, until each is completely incorporated.
6. Mix in the buttermilk, oil and vanilla.
7. Mix the dry ingredients into the batter just until thoroughly combined.
8. Pour into pan(s).
9. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched.
10. Cool on a rack.

Adapted from The Wednesday’s Chef: Clementine Bakery’s Banana Cake

1. Wash bok choy. Do not dry off, but just give it a light pat to get some of the water out. The water on the leaves will be used to steam.
2. Heat up oil in a deep pot over medium heat.
3. Throw in wet bok choy and steam for a bit.
4. Add soy sauce and saute until done. About 5 minutes.

• 1 bunch of greens (chard, spinach, etc)
• 3T olive oil and butter
• 2 garlic cloves (optional)
• 1-2T red wine vinegar
• a pinch of salt or dusting of parmesan cheese

1. Chop the garlic/onions, if you are into that kind of thing
2. Coarsely chop greens
3. Boil greens for 3 minutes, then drain.
4. Heat up the olive oil and/or butter in the pot
5. Add garlic /onions and sautée.
6. add greens, only putting in a layer at a time to make sure they wilt before adding more
7. Add salt, then cover
8. Cook until tender: 2-15 minutes.
9. Add parmesan if you want.

• 3 C whole milk
• 3 C water
• 1T salt
• 2.5 # celery roots (2 roots at 1.25# each), chopped into 2″ cubes, or smaller
• 1 medium russet potato (10oz), peeled, cut into 2″ cubes (smaller)
• 1 small onion, quartered
• 5 T butter, cut into 5 pieces

1. Bring milk, water, salt to boil in a large pot – keep careful watch, lest the milk boil over.
2. Drop in the celery root, potato, and onion, adjusting the heat so the liquid simmers happily.  Cook until veggies are tender – about 30 mins.
3. Drain, discarding the liquid, giving the colander a few firm shakes to remove as much moisture as possible.
4. Puree in a food processor (may need to do this in batches) until smooth as silk.  Add the butter, processing until completely melded with the yum.
5. Serve immediately or stow in the fridge or freezer.  To reheat, use a double boiler or the good ol’ microwave.

source: Dorie Greenspan’s Around My French Table

Quince has a very distinctive smell and taste: it is floral soap in fruit form. Most find it inedible, but it is fun to try, if only to say “wow, so dry”.

Membrillo

• 10 pounds quince

1. Roughly chop the quince

Quince Jelly / Syrup

• you should have about 10 C of juice after they have cooked
• 2 C of sugar for each 2 1/2 C of quince juice
• 1 or 2 jalapeños

1. After at least 45 minutes of a simmering boil. At 227 it was thick and a deep red.

makes 3 pounds

• 12 oz water
• 6 oz milk – weight, not volume
• 3/4 oz yeast
• 1# 14oz bread flour
• 2 oz butter, softened
• 1 oz sugar
• 1/2 oz salt

2 dozen pieces

• .391# bread flour (6 1/4oz)
• 1/2 t salt
• 3/4 t active dry yeast
• 2 t honey
• 1 T canola oil
• .219# (3.5 oz) water
• toppings: poppy, sesame, ucmin, caraway or coarse sea salt

1. Rehydrate yeast in water at 110 degrees.
2. add half the flour, blend.
3. Add all other ingredients, including salt. Blend.
4. Add remaining flour
5. Knead dough for ten minutes – it is easier to knead dough by hand. Add additional flour only if necessary
6. Dough witll windowpane, arrival temp is 80 degrees.
7. Spray, cover and ferment for 1h30m
8. Roll dough to 12″ x 16″ rectangle.
9. Roll dough onto pin; flour bench; lay dough on bench
10. cover with plastic and bench rest 10 minutes
11. For final form, roll dough paper thin. Roll dough up on pin and transfer to lightly dusted parchment. Cover with plastic and rest 5 minutes.
12. Dock dough all over with docker or fork. Brush dough lightly with water. Sprinkle with toppings. Cut crackers.
13. Set oven at 350 degrees. Transfer parchment sheet onto sheet tray. Bake afor 15-20 minutes until crackers are venly browned on top
14. Let crackers cool on bread board for 110 minutes. Snap crackers apart on pre-cut lines.

Peanut Brittle

(single batch)

equipment

• stainless metal pot with high sides (no non-stick finishes, otherwise the sugar will never caramelize)
• candy thermometer
• heat resistant spatula (the one we gave you goes up to 500 degrees)
• small sheet pan
• small dish (for salt and soda)
• Silpat mat or buttered sheet pan
• small pot of water
• oven mitts
• airtight containers

ingredients

• 1/3 C water
• 1/3 C light syrup
• 1 1/4 C sugar
• 7oz butter, in 1T chunks (to make it easily incorporate)
• 1/2 t salt
• 1/2 t baking soda
• 1 2/3 roasted peanuts, reduced salt (or mix non-salted with fully salted)

1. Position candy thermometer in stainless pot.
2. Add water, corn syrup and sugar, stirring just until incorporated.
3. Heat over medium high to 250 degrees.
4. For single batches, tip the pot to the side where the thermometer is so you can take an accurate reading.
5. While sugar mixture is heating, cut up butter and measure out salt and soda into the small dish.
6. Mix soda and salt to ensure even distribution and keep handy.
7. Warm up small pot of water on a nearby burner.
8. When the sugar mixture hits 250, add the butter to the pan and stir gently.
9. While the butter melts, put the peanuts on the small sheet pan and heat in a 250 degree oven.
10. Heat the butter and sugar mixture to 300.
11. Keep an eye on the thermometer -  it will slowly raise in temperature until it hits about 260, then reach 300 rather quickly.
12. If the mixture is starting to brown unevenly, stir a bit to even it out.  When the mixture is just under 300, it will be a lovely dark caramel shade.   Pull the pan from the heat, remove the thermometer and put into the small pot of hot water.
13. Add in the salt, soda and warm peanuts to the caramel as quickly and evenly as possible.
14. Turn out over silpat or on the buttered sheet pan.
15. Spread out evenly.
16. As the mixture cools, you’ll be able to push and pull with the spatula or offset spatula.
17. Once cool, crack into pieces and store in an airtight container.

Tips & Tricks
- When you pour out the brittle scrape the sides and lip of the pan well
- Once you have spread out the brittle, pour the hot water from the small pot into the pan and put it to boil (this will make cleanup much easier)
- If you are using buttered sheet pans, don’t wait too long to remove the brittle, or the pan will stick (if this happens, put the pan in the freezer for a short time twist the pan to help release the brittle)
- If you have dark spots on the pan, use course salt to scrub
- To make other types of brittle, substitute 1 2/3 c. of small nuts or 2 c. of larger nuts (such as macadamia nuts)