Pizza dough in bread machine

 https://www.food.com/recipe/easy-peezy-pizza-dough-bread-machine-pizza-dough-35805

• 2 

  teaspoons dried granulated yeast
• 3 

  cups  bread flour
• 1 

  teaspoon  salt
• 2 

  tablespoons  sugar
• 2 

  tablespoons  olive oil
• 1 

  cup  water, plus 
• 2 

  tablespoonwater

• • SOME PIZZA TOPPING IDEAS.
  • Caramelised onions and roasted garlic.
  • Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!).
  • Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
  • Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
  • Cranberry jelly, shredded chicken, sliced Brie!
  • Mozzarella cheese, shredded chicken and sliced avocado!
  • THE BREAD.
  • Place all the above ingredients in the order I have listed into the bread machine.
  • Select the dough cycle and press start!
  • When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
  • Cover and leave to rise in a warm place for about 1/2 an hour.
  • Knead the risen dough lightly.
  • To shape and bake: roll the dough into a circle.
  • Place on well greased baking tray or pizza pan.
  • Then add a topping of your choice and bake at 225'C.
  • NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!

Miso Baked Cod

 1/2 lb Atlantic Cod

2 T shiro miso

1 T mirin

1 T usukuchii soy sauce or tamari

2 t sugar*

1/2 t toasted sesame oil

30g fresh ginger, grated

Oven to 425 - place fish on foil, mix other ingredients together and pour over fish and tightly seal foil to make packet.  Put packet in baking dish, bake 10 min. (check to make sure its actually flaked and done)

The recipe I based this on had no sugar and had the temp as 400 and time as 8-10 min - um ... wha? Flies in the face of everything I know about cooking fish and Japanese flavors. I tried following it as written (I mean, I am no professional and I was the one looking for directions ...) but when I tasted the marinade it REALLY needed sugar (and I almost accidentally left out the sesame oil ... don't do that, it really makes it) so I tossed in *2 scant sugar shells worth of sugar ... maybe 2 t? And I ALWAYS cook fish at 425, 10 min per inch thickness ... I just skipped past 8 min, went for 10 and of course it was not done! Opened the packet, tossed it back in at 425 for about 3-5 minutes and it was perfect.

May go with aka miso or 1 T shiro and 1 T aka or 2 T shiro and 1 aka since the marinade WAS a bit soupier than I would have preferred - could have used a bit more miso kick and aka vs. shiro could make the difference.

Absolutely Terrible Sponge Cake that was tough as hell

Cuts right to the point, skips almost all the steps! (And then you eat the final result and learn why the steps were necessary - I mean, it was unsquashable like a good sponge ... but cheeeeeeewwwwwwwwy af. Cake is cake and I still ate an embarrassing amount, but what we didn't eat that night I just pitched - 'twas bad.)

preheat oven to 350

line 9"springform with buttered parchment 

5 eggs

3/4 C sugar

1 C AP flour in sifter

Mix eggs and sugar on med/high until doubled/tripled in volume, gently fold in flour in thirds, pour into springform, bake 30 min or until toothpick comes out clean, cool to room temp before cutting.

To make a chocolate version add 3 T of cacao powder to the flour

Yaki Imo

 Japanese baked sweet potato 

250-350g sweet potatoes

Wash and poke lightly with fork - not too deep

Place on foiled pan in cold oven

Oven to 375 - cook 55-65 minutes

Turn off oven rest 10 minutes then cool 15 minutes\

Store in the fridge.

https://okonomikitchen.com/baked-japanese-sweet-potatoes-yaki-imo/

Green beans

 Trim fresh green beans, arrange to lay it flat single layer in sous vide bag, add thin slices of butter (1-2T depending on amount of beans), seal, sous vide 60-90 min @185 and serve immediately or chill and reheat in bag 

Duck Breast

Trim

Score

Salt

Sous vide 130 for 2 hours (consider 135)

Chill

Place in cold, heavy pan, skin down

Sear high heat about 2 min until it’s sizzling, keep it moving and pressing to get even rendering and browning, drop heat to med/med high until desired color, continuing to move and press, about 5 minutes. Flip and sear other side about 30 seconds, just for color. Rest 5 minutes, cut in 1/2” slices

Blueberry Corn Muffins

 Just like it says, no changes, makes 10 for me

Blueberry Corn Muffins

INGREDIENTS

• 3/4 cup milk
• 1 tablespoon lemon juice (see note)
• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
• 1/2 cup yellow cornmeal
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup blueberries (see note)
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• Zest of 1 lemon (about 1-1/2 teaspoons)
• 1 stick unsalted butter, melted

INSTRUCTIONS

1. Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
2. Combine the milk and lemon juice. Let sit for 10 minutes.
3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
4. Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
5. In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. 
6. Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.