Bread machine dinner rolls

  • 1 cup warm milk (70 to 80 degrees F.)
  • 1 stick butter or margarine
  • 1⁄4 cup sugar
  • 2 eggs, lightly beaten
  • 1 1⁄2 teaspoons salt
  • 4 cups bread flour
  • 2 1⁄4 teaspoons active dry yeast
  1. Melt the butter. Off heat, slowly whisk in milk. Take temperature to ensure it’s 70-80*F.
  2. In bread machine pan, put all ingredients in order suggested by manufacturer.
  3. Select dough setting.
  4. When cycle is completed, turn dough onto a lightly floured surface.
  5. Divide dough into 24 portions.
  6. Shape dough into balls.
  7. Place in a greased 13 inch by 9 inch baking pan.
  8. Cover and let rise in a warm place for 30-45 minutes.
  9. Bake at 350 degrees for 13-16 minutes or until golden brown.

Risotto

  • 3 tablespoons olive oil or butter
  • 1 cup diced onion or leek
  • 2 1/8 cups Arborio rice (1 lb.)
  • 6 1/2 cups of broth
  • ½-1 cup dry white wine or dry vermouth
  • ½-1 cup grated Parmesan cheese (1-2 oz.)
  • Mix-ins: sauteed mushrooms, spring vegetables, seafood, etc. cut small
  1. Heat 3 tablespoons butter or olive oil in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes.
  2. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine.
  3. Add 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes.
  4. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth).
  5. Stir in any mix-ins (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.

Okonomiyaki

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  • 1 cup all purpose flour
  • 1 cup Dashi broth
  • 2 eggs
  • 3-4 Tbsp (~1″) Nagaimo (long yam), grated (use gloves)
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • ~12-14 oz. cabbage, chopped fine
  • 1/2 pack enoki mushrooms, 1/2″ dice
  • 1/4 lb. bacon, 1/2″ dice
  • 1 cup shrimp, peeled and diced into 1/2″ pieces
  • 2 green onions, chopped fine
  • Okonomiyaki sauce or Tonkatsu sauce
  • mayonnaise
  • dried bonito flakes
  • diced dried seaweed
  1. In a large bowl, whisk flour, Dashi, salt and soy sauce together until smooth. Stir egg and yam to flour mixture.
  2. In a small skillet, cook the bacon over medium low heat until cooked, but not browned. Quickly cook the shrimp until just translucent. Drain and cool slightly.
  3. Add cabbage, enoki, bacon and shrimp to the batter and mix well.
  4. Heat a griddle over medium heat. Oil well.
  5. For an 8″ pancake 1.5cm thick, fry for 5-7 minutes until golden brown. For a 4-5″ pancake 1cm thick, fry for 2-3 minutes until golden brown.
  6. Flip and fry for the same amount of time until golden brown.
  7. Spread with Okonomiyaki sauce and mayo. Sprinkle green onions, dried green seaweed, dried bonito flakes over the pancake. Serve hot.

Makes 6 4-5″ pancakes or 3 8″ pancakes.

Salmon Chowder

  • 1/3 pound bacon, cut into 1/2-inch pieces
  • 2 tablespoons water (30ml)
  • 1 medium onion, finely chopped (about 8 ounces; 225g)
  • 4 large ribs celery, finely chopped (about 6 ounces; 170g)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour (about 20g)
  • 1 cup bottled clam juice or fish broth (235ml)
  • 1 quart whole milk (900ml)
  • 1 pound russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes (450g)
  • 1 bay leaf
  • 2 filets of salmon
  • Minced fresh herbs such as parsley, dill, or chives, for serving
  1. Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes.
  2. Add onion, and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.
  3. Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.
  4. Serve immediately, garnished with minced fresh herbs.

Moto culture

Two weeks in Saigon is enough to gather up the courage to ride a moto…and then leave while my safety rating is still at 100%. 

Seafood Cioppino

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 small fennel, thinly sliced
  • ½ pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
  • 2 garlic cloves, minced
  • ½ Tbsp. dried parsley
  • 1 dried bay leaf
  • 1/8 tsp dried oregano
  • 1/8 tsp dried thyme
  • 1/8 tsp black pepper
  • ¼ tsp saffron threads
  • 2 14oz. cans diced tomatoes
  • 1 cup homemade tomato sauce
  • 1 cup dry white or red wine –OR– ½ cup pernod, if no fennel
  • 1 seafood bullion cube
  • 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
  • ½ pound large scallops
  • 6 ounces firm, light-flesh fish, cut into 1½-inch pieces
  1. In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.
  2. Add wine or pernod and cook off a bit.
  3. Stir in the tomatoes, tomato sauce and seafood bullion cube. Cover and simmer gently to develop the flavors, 30 to 45 minutes. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).
  4. Add seafood based on cooking time. Serve over pasta, rice or with bread.