Tabbouleh

1 bunch parsley (could do 2!), chopped

4 scallions, white and green, chopped

Tomatoes - 1 pt cherry tomatoes, quartered

Cucumber - 1 English cucumber, seeded and chopped

4 Tbsp lemon juice (1 lemon is usually 4 T)

4 Tbsp good olive oil

1 tsp salt

1/4 tsp fresh black pepper

1/4 cup fine bulgur

Mix lemon, olive oil, salt and pepper with bulgur - let sit 1-2 hours

Chop all ingredients, combine, add lemon dressing, combine, refrigerate for 1+ hour

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