Buckwheat Crepe

  • 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.)

Wild Rice and Mushroom Soup

Wild Rice

  • c. water
  • 1 tsp. dried thyme
  • bay leaf
  • garlic clove, peeled
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 1 c. (black) wild rice, rinsed
  1. Add thyme, bay leaf and garlic clove to a tea bag. Place into medium saucepan along with water, salt and baking soda. Bring to boil over high heat.
  2. Add rice and return to boil. Cover saucepan, turn heat to low and simmer until rice is tender, 35 to 50 minutes.
  3. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard herb bag.
  4. Add enough water to reserved cooking liquid to measure 3 cups.

Mushroom Soup

  • tablespoons unsalted butter
  • lb cremini or white mushrooms, trimmed and sliced ¼ inch thick
  • onion, chopped fine
  • 3 garlic cloves, minced
  • tsp tomato paste
  • 2/3 c. dry sherry or dry white wine
  • c. mushroom broth (or chicken broth)
  • tbsp. soy sauce or Maggi
  • 1/4 c. cornstarch
  • 1/2 c. heavy cream
  1. Melt butter in heavy soup pot over high heat. Add  mushrooms, onion, minced garlic, tomato paste, ¾ tsp salt, and 1 tsp pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes.
  2. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes.
  3. Add reserved rice cooking liquid (3 cups), broth (4 cups), and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
  4. Whisk cornstarch and  ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.
  5. Remove pot from heat and stir in cooked rice and heavy cream. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.

Strawberry balsamic ice cream

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
  1. Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
  2. Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
  3. Churn ice cream.

Chili Powder

  • 2 tbsp paprika
  • 2 tsp dried oregano flakes -or- 1 tsp ground oregano
  • 1 ¼ tsp cumin
  • 1 ¼ tsp garlic powder
  • 1 ¼ tsp cayenne pepper
  • ¾ tsp onion powder

No-knead bread


  • 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.

Swedish bread buns

  • 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.

Cold noodle sauce

  • 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.

Peanut butter banana muffins

  • 3 ripe medium bananas
  • 1/3 cup unsweetened apple sauce
  • 1 ¼ cups unbleached all purpose flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup light brown sugar
  • 1 large egg 
  • ½ tsp vanilla extract
  • ½ cup peanut butter
  1. Preheat oven to 325°. Line a muffin tin with 12 liners. 

  2. Mash bananas in a bowl, set aside.

  3. In a medium bowl, sift flour, baking soda and salt. Stir with a wire whisk to mix ingredients. Set aside.

  4. In a large bowl cream butter and sugar with an electric mixer. Add egg, bananas, apple sauce, vanilla, and peanut butter. Beat at medium speed until thick. Scrape down sides of the bowl.

  5. Add flour mixture, then blend at low speed until combined. Do not over mix.

  6. Spoon batter into muffin tins. Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.