Category: Grandpa’s Use Only

• Whisk together the dressing
  – 1 TBL red wine vinegar
  – 1/2 tsp chopped fresh oregano
  – 1 TBL EVOO ( emulsifying the oil )
• Combine in a large mixing bowl
  – 1 Kirby, Persian or English cucumber
  – 1/4 C thinly sliced red onion
  – 1/3 C grape tomatoes – halved
  – 1 TBL fresh parsley leaves – chopped
  – 1/2 tsp fresh dill
• Gently combine with dressing
• Top with just a bit of fresh cracked pepper
• Garnish with mint leaves and feta cheese

Cucumber and Krab Salad

• Slice English Cucumber very thin
• Toss with 1/2 tsp salt. Let rest 5 minutes
• Toss with Imitation Krab (use name brand only)
  Krab is usually made with treated pollock, cod or halibut
  It is, however, marinated in crab stock, so avoid if allergic to shellfish
• Toss with 2 TBL mayonnaise or salad dressing plus 1/4 tsp black pepper

Grandma’s Cucumber Salad

1. 1 English cucumber – Sliced thin
2. 1 red onion – slivered
3. 2 TBL salt
4. Toss above in salt and let rest 15 minutes
5. Drain liquid – Rinse salt once and drain again
6. Heat 2 C each white vinegar, water and sugar
7. Toss with 1-2 TBL minced dill
8. Pour hot water over the cucumber mixture
9. Refrigerate 2 hours or until cooled

Optional:  Add slivers of bell pepper, garlic slivers, red bell slivers or jalapeño slivers at step 7

INGREDIENTS

• 1/2 cup water
• 1/2 cup active sourdough starter
• 2 C AP flour, 200 grams
• 2 tsp raw honey
• 2 tsp Instant Yeast or Quick Rise Yeast (Not Active Dry)
• 1/2 tsp sea salt
• 1 TBL olive oil

STEP BY STEP

1. MAKE THE DOUGH
   • Place all of the dough ingredients in the bowl of a stand mixer.
   • Mix with a spatula until it somewhat comes together
   • Put a dough hook on the mixer
   • Knead on low speed for 5 minutes, then increase to medium low and mix for another 10 minutes
   • The dough should be soft, and put from the sides of the bowl
   • Add more flour if the dough seems very wet, but better too wet, than too dry
   • Transfer the dough to a lightly greased, large glass bowl, turning once to grease the top of the dough.
   • Cover and allow to rise in the refrigerator for 10-20 hours.
2. FORM THE LOAF
   • The next day, flour your work surface
   • Put the dough on the counter and pat it out to a rectangle.
   • Grab the far edge of both sides of the dough and stretch it up and over to the middle of the dough.
   • Use the side of your hand to press the loaf flat
   • Repeat about eight times.
   • Form into a elongated pillow and put it on a parchment lined baking sheet
3. SECOND RISE
   • Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 3-5 hours, depending on how warm your kitchen is.
4. BAKE
   • At the 2 1/2 hour mark, preheat your oven to 450°F.
   • Slash the loaf with a sharp knife.
   • Bake in preheated oven for 25-30 minutes, or until deep golden.
   • Transfer to a wire cooling rack and allow to cool completely before cutting

INGREDIENTS

• 1/2 head red cabbage
• 1 small to medium carrot
• 2 chives
  • IN A SEPARATE BOWL
• 1/4 C sour cream
• 1/4 C Miracle Whip
• 1/4 C Greek Yogurt
• 1 TBL apple cider vinegar
• 1 TBL granulated sugar
• Scant black pepper

STEP BY STEP

1. Slice cabbage into thin pieces
2. Shred carrot
3. Mix and toss both in 1 tsp fine salt
4. Let rest in a colander for 30 minutes (in the sink)
5. Cut chive greens on the bias into 1/4 inch pieces
6. Include the whites intact for anyone who want to eat them
7. Give a quick rinse and wrap in a tea towel to remove excess moisture
8. Mix all other ingredients in a separate bowl and combine
9. Toss in cabbage mixture
10. Let flavors meld for at least 30 minutes before serving

INGREDIENTS

• 1 Sticks Butter
• 1/2 C Sugar
• 1/4 tsp Salt
  • Cream sugar and butter together
• 1 Egg
  • Blend till mixed
• 1/4 tsp Flavor or Vanilla
• 1 C Flour
  • Divide into thirds
  • Roll into logs
  • Roll in colored sugar
  • Roll/Wrap tightly in plastic
  • Refrigerate 2 hours
  • Slice into 1/4 inch medallions
• Ungreased cookie sheet
• Bake 8 minutes at 350º

THE AMOUNTS IN THIS RECIPE HAVE NOT YET BEEN TESTED

INGREDIENTS

• 1 TBL active yeast
• 1 TBL sugar
• 1/4 C AP flour
• 1/4 C whole milk
  mix above
• 1/2 C more milk
• 2 TBL canola oil
• 1/2 C melted butter
  heat, then let cool
• 1 C more AP flour
• 2 TBL dried milk

STEP BY STEP

1. Combine yeast, half the flour, sugar and a quarter of the milk
2. Let proof while you heat the milk
3. Heat the rest of the milk in the microwave with the butter and canola oil until it is 190 degrees.
4. Let milk cool
5. Add the rest of the flour, baking soda and baking powder and let rise 1 hour
6. Rub sides of muffin tin with softened butter
7. Roll small marbles and place 3 in each muffin tin
8. Let rise till doubled in size – another hour
9. Bake at 400º for 15 minutes

INGREDIENTS

• 1/4 C Parmesean cheese
• 1/4 C Manchego cheese
• 1/4 C Pecrino Romano
• Diced bell pepper, Padron pepper or Asadero pepper (mild)

STEP BY STEP

1. Dice peppers
2. Toss the peppers in olive oil, then bake in a preheated oven at 450º for 5 minutes, then set aside
3. Using some sort of ring, place 1 TBL if cheeses in loose piles on parchment paper.
4. Top with a few pieces of diced pepper
5. Bake at 400º for 12 minutes
6. Cool slightly before trying to remove from parchment
7. Serve slightly warm

INGREDIENTS

• 1 medium russett potato – 1/2 inch sticks
• peanut fry oil
• Chicken/Beef gravy
• Sprinkle with white cheese curd
  ALT:  full fat block mozzarella pieces
• Put into oven to melt the cheese

Cheese curd is nothing more than the solid left behind when milk spoils

STEP BY STEP

• FRIES
  • Cut fries and cook at 300º for 7 minutes
  • Set aside to drain
  • Increase temp to 375º
  • Cook until golden brown
  • Season with salt and pepper while still hot
• GRAVY
  • 1.5 TBL butter
  • 1.5 TBL AP flour
  • • Cook the butter and flour together
  • 4 oz beef stock
    • Add to flour and whisk until smooth
  • 2 oz chicken stock
  • 2 tsp corn starch
  • 2 tsp water
  • pepper to taste
    • Mix above and add to the beef stock
• CHEESE CURD
  • Use real cheddar cheese curd or whole fat mozzarella pieces
• Plate your fries
• Add a ladle of hot poutine gravy
  • Add more if necessary to coat all fries
• Add the cheese curds and toss again

INGREDIENTS:

• Flour tortilla
• Corn tortilla (or taco shell)
• Fillings
  • sour cream
  • refried beans
  • guacamole
  • salsa
  • shredded cheese
  • carnitas

STEP BY STEP

1. Fold and fry corn tortilla if using fresh
2. Put a flour tortilla on the outside
3. Sear your carnitas
4. Put in fillings

Here is the recipe for TEMPURA BATTER.

1. Use large shrimp
2. Use bamboo skewers for your shrimp.
3. Remove the shell (not the entire tail though)
4. Trim the tip from the tail to remove debris and liquid
5. Remove the GI Tract, and rinse the shrimp
6. Cut small slits opposite the GI tract every 1/4 inch
   This will allow you to straighten the shrimp
7. Press to straighten the body and thread onto your bamboo skewer
8. BREAM is also a good fish to thread on with your shrimp.
9. Cut thinly on a diagonal
10. Set on paper towel to dry
11. Dip in tempura batter and let drain slightly
12. Put into hot oil 350-365º
13. Cook no more than 3 minutes

INGREDIENTS and STEP BY STEP

1. Put two eggs in a mixing bowl
2. Lightly butter a large coffee cup or mug
3. Beat eggs
4. Add salt and pepper and a splash of milk
5. Pour mixture into your mug
6. Prepare the additives of your choice
   • Ham
   • Diced pepperoni
   • Chorizo
   • Grated cheddar cheese
   • Grated Monterey Jack
   • Diced celery
   • Pastrami or Corned Beef
   • Green bell pepper
7. Microwave 60 seconds
8. Stir in additives
9. Microwave another 45 seconds
10. Stir
11. Microwave one final 30 seconds
12. Stir
13. If it is not done enough for you, microwave one last 30 seconds.
14. Eat out of the mug or  turn out on a plate

INGREDIENTS and STEP BY STEP

1. Mix the following ingredients in a small glass bowl, and set aside
   • 1 package (1/4 ounce) active dry yeast
   • 1/4 cup warm water (110° to 115°)
   • 1 TBL sugar
2. In a larger (KitchnAid) bowl, combine
   • 1 cup warm buttermilk (110° to 115°)
   • 1/2 cup softened butter
   • 1 large egg, room temperature
   • 1/3 cup sugar
   • 1/4 tsp baking soda
   • 1 teaspoon salt
   • 4 cups bread flour
   • THE YEAST MIXTURE
3. Stir for about 8 minutes.  Your final ball should be about like a pizza dough ball
4. Put into glass bowl, cover lightly with oil, and then cover and set aside for an hour
5. Take out dough ball and cut into half, then half again – so that you have 4 pieces
6. Cut each of these into 3 pieces, and put 12 resulting pieces in a greased baking pan.
7. Cover and let rise 45-60 minutes
8. Brush rolls lightly with 1 TBL buttermilk and 1 TBL butter
9. Bake for 20-25 minutes at 325 degrees  (Internal temp about 195º)
10. Cool in pan 20 minutes before trying to remove to a wire rack
11. Serve warm

• Left over cubed hash browns – or not quite browned grated hashed browns
  • Alternate:  Halve and cook potato in microwave for two minutes, plus one minute per potato
• Dice onion and Sautee lightly
• Toss in your hashed browns or potatoes
• Add some butter if it needs a bit more sizzle
• Cook, then kind of mush together and flat
• Par Cook until a crust forms on the underside
• Flip your hash browns.  Doing it in sections is OK.
• Add green peppers, green onions and cilantro
• Sprinkle with grated white cheddar cheese
• Cook until the cheese starts to brown
• Add some sprigs of red radiccio lettuce and some dressing
• Toss, and then serve topped with a fried egg
• Top with a bit more dressing

• Dressing
  • 2 smashed cloves of garlic, plus seasoned rice vinegar, mayonnaise, Dijon mustard, salt, papper.
  • Mix, then emulsify in olive oil

Did you know that you’ve probably been cooking Jasmine Rice wrong your whole life!  Most people do not realize that Jasmine Rice is not as hard as other rice grains, so you need LESS water than normal white rice to be fluffy rather than gummy.  Use just 1 1/4 cups water or other liquid for every 1 cup of rice.  Most other hard rices are 1.5 – 2.0  C liquid to 1 C rice.

How to Cook Jasmine Rice

Jasmine rice is a tasty and tender aromatic used across South East Asia. It’s almost a given for every Thai meal you eat, but good for all Asian food.

• 1/2 C Jasmine Rice
• 1/2 C filtered water  
• 1 TBL milk
• 2 TBL butter

1.  Rinse rice * one time just to rinse off the dust – no need to soak
2. Add all ingredients to a saucepan and bring to a boil as quickly as possible
3. Immediately turn to LOW as possible, and cook for 8 minutes.  DO NOT LIFT THE LID.  During this 12 minutes, you want the merest simmer in the water, but you DO want some movement.
4. At 8 minutes, lift the lid to stir gently 5 seconds.  OPTIONALLY at this point, stir in 1-2 TBL minced cilantro stems.
5. Cover again, and cook on low for 4 more minutes.
6. After 12 total minutes, remove from heat and (without lifting cover) set on trivet for liquid to absorb. 
7. Let rest for a FULL TEN MINUTES.
8. Fluff very gently before serving

*   To rinse rice:  Place rice in a bowl, fill with water, and swish with your hand while looking for pebbles, dust, or other things you don’t want to eat.  If buying directly from the farm, rinse a total of 3 times – otherwise a single rinse is adequate  Drain in a colander.

Use a Zip Lock food-safe freezer bag, NOT a discount bag.  There are toxins that could be released into your food with a non-food-safe bag.

1. Start bringing a large pot of water up to a rolling boil
2. Prop an opened Zip Lock in a mixing bowl
   • Add two eggs – beaten
   • Optionally, add
     • diced bell pepper
     • diced onion
     • shredded cheese
     • cooked sausage
     • crumbled bacon
     • cooked ham – diced
     • mushrooms
     • chorizo – cooked
     • tomatoes
     • green onion
     • minced chives
     • deli ham
3. Add a little bit of salt and pepper
4. Put it all into the bag and squeeze the air out of it
5. Zip it shut and mush it together
6. You can prepare these ahead of time and keep them in the fridge until ready to go, then slip it into the boiling water
7. Let cook for 12 minutes
8. Plate your finished omelet

1. Create the sauce
   • 2 T soy sauce
   • 2 T Hoisin sauce
   • 1 T fish sauce
   • 1/2 tsp corn starch
   • 1 TBL chili sauce
2. Spiralize a cucumber
   • Note:  If you want shorter noodles, slit the cuke halfway before spiralizing.  If you want long noodles, don’t slide the side of the cuke.
3. Toss the cuke ribbons in the sauce
4. In a sauce pan heat 2 tsp sesame oil, onion, pepper, garlic and chicken
5. Once chicken has cooked, add tomatoes and scallions
6. Dump into the noodles and add lime juice and basil chiffonade.
7. Toss to coat
8. Optional:  Add jalapeno slices at step 5