• 1 Can chickpeas

• 2 Tbsp tahini

• 2 Tbsp lemon juice

• 2 Tbsp olive oil

• 2 Small cloves of garlic

• 2 Tbsp aquafaba (chickpea water)

• ½ tsp salt

• ¼ tsp cumin

Food Process everything.

Note: thickens in fridge

• Three bunches kale

• Three packages x 4 ounces of basil (12 oz total)

• Three cans of anchovies 

• 1.5 Cups walnuts 

• 9 Tablespoons of garlic 

• 1.5 Cups olive oil 

• One cup of Parmesan 

• 3/4 Cups water 

Food process everything together until desired consistency.

One cup basil leaves packed

1/4 cup olive oil

• 1 Cup onion, diced small

• 1/2 Cup celery, diced small 

• 1/2 Cup carrot diced small 

• Half pound ground beef 

• Half pound ground pork, veal, or beef 

• 3/4 Cups white wine

• 1/2 Cup cream divided 

• 3/4 Cup milk

• 1/4 Teaspoon ground nutmeg

• 32 Ounces canned crushed tomato

• 1/4 Cup Parmesan

• 2 Tablespoon butter divided

1. Sauté onion, celery, and carrot and 1 tablespoon butter until soft and translucent.

2. Add beef and pork to the pot and break down with the wooden spoon and fully cooked until no large chunks remain.

3. Add wine, cook until evaporated.

4. Add milk, half the cream and nutmeg, cook until evaporated.

5. Add tomatoes, bring to a boil then reduce heat to low and simmer for 2 to 3 hours.

6. Just before serving, stir in parmesan and remaining butter and cream. Add salt and pepper to taste.

7. Serve mixed with pappardelle pasta or other wide pasta, such as fettuccine. Add pasta water to thin sauce to desired consistency.

• 1 Kilogram of tomatoes

• 6 Garlic cloves

• 1 Onion

• ½ Cup parsley leaves

• 4 Serrano chilies (or 2 jalapeños)

• 2 Tablespoons of bouillon (or 2 cups of chicken broth)

• Soft tortillas

1. Cut the tomatoes into pieces and boil them along with the chilies in a cup of water for 15 minutes.

2. Once the tomatoes have cooled, blend them with a piece of onion.

3. Heat a saucepan with 2 tablespoons of oil over low heat.

4. Fry the sauce for 15 minutes over low heat.

5. Then, add the bouillon.

6. In a pan with enough oil, fry the tortillas.

7. Dip each tortilla into the sauce one by one.

8. Remove and serve on a flat plate.

9. Garnish with onion rings, parsley, and fresh cheese.

Notes/other considerations:

- Replacing serrano chilies with jalapeños.

- Using epazote as an herb option.

- Use less cooking water for a thicker sauce, making thin rounds of onion, and variations in garnishes or ingredients like chayote or plantains.

- Use of an electric mixer (batidora) 

- Sub corn tortillas (tortilla de maíz)

• ½ Kilogram of black beans

• 4 Sprigs of epazote

• Half a small head of garlic

• A piece of onion

• Salt to taste

1. Clean the beans, wash them thoroughly, and place them in a container with enough water.

2. Let them soak overnight.

3. Boil the beans with the rest of the ingredients until they are soft.

• 1 Pound ground turkey

• 1 1/2 Cups of kimchi, chopped 

• Half of an onion, chopped small 

• Half a cup of breadcrumbs 

• One large egg 

• A tablespoon of gochujang 

• A tablespoon of garlic, chopped 

• Tablespoon of ginger, grated 

• 1 Teaspoon of sesame oil 

• 1 Teaspoon of fish sauce 

• 1 Teaspoon of soy sauce 

• 1 Tablespoon of black sesame seeds 

Bake in loaf pan 25 minutes at 400°F 

______________

Optional Glaze:

• 1 Tablespoon gochujang

• 1/3 Cup of ketchup

• 1 Teaspoon of honey

• 1 Teaspoon of rice wine vinegar

• 1 Teaspoon soy sauce 

• 1 Tablespoon of sesame seeds 

• 2 Tablespoons panko

• ½ cup feta

• ½ cup yogurt

• 2 Tbsp lemon juice

• 1 Tbsp red wine vinegar

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dill

• 2 Bulbs fennel, fronds removed and retained

• 1.5 Tablespoon chopped garlic 

• 3 Tablespoons oil / pancetta fat 

• 1-2 Tablespoons white balsamic vinegar 

• 2-3 Tablespoons chopped parsley 

• Salt and pepper 

1. Slice fennel into quarter inch ribbons.

2. Heat oil in skillet until shimmering – 6 to 7 minutes.

3. Add fennel, cooking until half caramelized, stirring.

4. Add garlic, more oil if needed, stir.

5. Cook until fully caramelized.

6. Add vinegar, parsley, reserved chopped fronds.

7. Removed from heat.

Sauté for 2 minutes:

• 1 Tablespoon coconut oil

• 3 Tablespoons red curry paste

Add + Sauté for 5 minutes:

• Half an onion, diced small

• 1 Tablespoon of garlic

• 1 Tablespoon ginger

• 1 Tablespoon brown sugar

Add + heat until hot:

• One large carrot, shredded/sliced

• One red pepper cut into 1 inch thin strips

• One yellow pepper, 1 inch thin strips

Add + heat to simmer:

• One can of coconut milk

• 2 Tablespoons fish sauce

• One chicken breast, thin, sliced

• 1/2 cup of bamboo shoots

• 1/2 cup of cilantro

Serve on rice.

• 2 Tablespoons Goya olive oil

• 1/2 Cups ham, chopped 

• 1/2 Cups onion, chopped 

• 1/4 Cup green peppers, chopped 

• Two garlic cloves, minced 

• 1/4 Cups, Goya tomato sauce 

• 1/4 Teaspoon oregano 

• 3/4 Cups water 

• 15.5 Ounce can of Goya beans, undrained (Red kidney pink, small reds, Roman or pinto beans)

• One packet Sazon Goya con Culantro y Achiote 

1. Heat oil in large skillet over medium heat. Add ham, onions, pepper, and garlic; cook 10 minutes.

2. Stir in remaining ingredients, bring a boil.

3. Reduce heat and simmer for 10 minutes.

• One head romanesco cut into florets

• 4 Tablespoons olive oil 

• 2 Tablespoons garlic, chopped 

• 2-3 Tablespoons rosemary, chopped 

• One pinch red pepper flakes 

• Zest of one lemon 

• Juice of quarter of a lemon 

• Salt and pepper 

• 2 Tablespoons chopped parsley 

1. Heat oil add rosemary, garlic, red pepper flakes, black pepper.

2. Heat on low for minimum 10 minutes, stirring.

3. Steam romanesco for 5 to 6 minutes.

4. Add zest and salt and juice to sauce, stir.

5. Add romanesco in pot and fold sauce around romanesco with parsley.

• One package of pappardelle pasta

• 1 to 1.5 Pounds chanterelles, sliced long

• 1 Cup hazelnuts toasted to 350°F, crushed 

• 2 Cups chopped cube pancetta 

• Two shallots, diced 

• 1/2 Cups chopped parsley 

• 1/2 Cups cream or half-and-half 

• 1/2 Cups grated parmesan 

• 3/4 Cups white wine 

• 1 Tablespoon butter 

• 2 Tablespoons olive oil 

• Salt and pepper 

1. Cook pancetta in a pot until crispy, drain fat (save).

2. Two tablespoons of fat/butter/oil, medium heat.

3. Cook shallots for two minutes.

4. Add mushrooms and cook for 3 to 5 minutes.

5. Add wine to empty pancetta pot, deglaze.

6. Add mushrooms, cook off liquid.

7. Add cream, reduce add undercooked pappardelle.

8. Add parmesan, parsley, pancetta. Serve with hazelnuts.

• 2/3 Cup of butter

• 2 Teaspoons salt

• 6 Cups of flour

• 2 Eggs

• 2 Cups of warm water

• 2 Packages yeast (one package equals 2 1/4 teaspoons)

• 2/3 Cup of sugar

_____________________

1. Preheat oven to 350°F

2. Mix sugar, salt, melted butter, and eggs with electric mixer.

3. Mix together yeast and 2 cups of flour.

4. Mix dry mix and wet mix together until gluten forms - batter will look shiny and gooey.

5. Add remaining 4 cups of flour one at a time.

6. Use a wooden spoon as batter stiffens and forms a ball.

7. Roll out dough.

8. Use a biscuit cutter or jar to form rolls.

9. Let rise to double size.

10. Bake until golden.

______________________

P.S. Let rolls rise to double after you form a ball of the batter, if my memory serves me at all.

Good luck

• 4 Ounces butter melted

• 4 Ounces of sugar

• 5 Ounces of flour

• 1 Teaspoon baking powder

• 2 Eggs

• 1 Small lemon (zest and juice)

• 1 - 2 Tablespoons of milk

• 4 Tablespoons golden syrup/maple syrup, jam/chocolate spread/honey/ginger syrup, etc.

1. Sift flour and baking powder.

2. Tip all ingredients except syrup into food processor – blitz to a paste mixture should drop off a raised spoon with a little resistance.

3. Put syrup in a buttered pudding bowl – I used a 1 quart Pyrex measuring jug. Spoon mixture with clingfilm and nuke (microwave) for four minutes.

Wait two minutes - invert onto a plate.

Serve with whipped cream or custard.

(Can add extra syrup heated in a small pan if desired)

• 6 Egg yolks

• 4 Egg whites 

• 2/3 Eup sugar 

• 1/5 Pounds cream cheese 

• 1 Pound mascarpone 

• 2 Cups double strength coffee 

• Ladyfingers 

• Chocolate 

1. Whisk egg yolks and sugar until pale/fluffy.

2. Cream cheese and mixer until smooth.

3. Add mascarpone, mix until combined.

4. Slowly add egg yolk mixture with mixer running.

5. Beat egg whites to soft peaks.

6. Fold egg whites into cheese mixture.

7. Dip fingers lightly into layer on bottom of dish.

8. Add 1/3 inch topping.

9. Shave chocolate on top.

10. Repeat steps 7-9 for second layer.

11. Chill for four hours.

• 1 Cup of rice

• 50 Grams of cinnamon

• 50 Grams of almonds

• 1/2 Kilograms of sugar

• 1 Cantaloupe

• 50 Grams of walnuts

1. Wash the rice thoroughly, then let it soak overnight. With the same water, blend the rice with the cinnamon.

2. Toast the almonds, then add them to the blender and strain the mixture.

3. After blending, add 1 liter of water and sugar to taste.

4. Chop the cantaloupe and walnuts. Serve the drink in a glass and add the chopped cantaloupe and walnuts to taste.

5. If you prefer it cold, add ice or chilled water (1 liter).