- 1 cup (250 ml) whole milk
- ½ tablespoon sugar
- 1/8 teaspoon sea salt
- 1.5 tablespoons (40 gr) butter, salted or unsalted, melted
- ¼ cup (35 gr) buckwheat flour
- 3/8 cup (53 gr) all-purpose flour
- 1.5 large eggs
In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)
From Bi-rite Creamery
For the strawberry:
- 3 cups strawberries, hulled and halved or quartered
- 2 ½ tbsp sugar
- 2 tsp balsamic vinegar
Combine the berries with the sugar and balsamic in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Cool and refrigerate until cold.
For the ice cream:
- 1.5c half and half or milk
- 1.5c heavy cream
- ¾-1c sugar, depending on how ripe and sweet berries are
- 2 tsp balsamic vinegar
- pinch of salt
- Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
- Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
- Churn ice cream.
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons salt
- Cornmeal or wheat bran as needed
1.In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2.Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3.Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4.At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
- 2cups warm water
- 0.4 cup finger warm milk
- 13 gram dry yeast
- 2 tsp salt
- 1 tbsp honey
- 0.4 cup whole wheat flour
- 4.8 cup bread flour
Measure the water and milk in a large mixing bowl. Sprinkle the yeast into the bowl and add the salt and honey. Stir with a wooden fork until the yeast has dissolved. Add the two flours.
Quickly mix together with a spoon into a loose dough. Sprinkle approx. 2 tbsp bread flour over the dough, cover the bowl with a towel, and let rise for 1 to 1.5 hours in a warm place.
Heat oven to 240-250c . Cover two baking sheets with parchment paper.
Sprinkle ½-1 cup bread flour on a baking table. Gently tip out the dough onto the floured table. Do not knead the dough, the air bubbles from the yeast should be allowed to remain.
Quickly cut (with metal spatula) dough into 6-7 cm narrow strips. It does not matter if the bread does not get the same shape, but they should have about same size.
Place the pieces on the baking sheet. Bake ca.10-12 min or until the loaves are golden.
Let the loaves cool without towel to make the bread crust crispy.
- 6 tbsp soy sauce
- 3.5 tbsp sugar
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp water
- 1 tbsp roasted sesame seeds
- ¼ tsp grated ginger or ginger powder
- ½ – 1 tsp Sriracha sauce
Whisk together and toss noodles. Refrigerate until chilled.