Recipe Collection

Description

The purpose of this page is not to highlight recipes that I myself have developed, but rather to act as a repository for recipes that I have tried and liked. For most of these recipes, I change the ingrediants / process when I actually make it. The recipes are here more to act as a general guide on a specific dish and a quick reference location to lookup recipes I have enjoyed.

Mains

Soups

• French Onion Soup
• Roasted Tomato Basil Soup
• Golden Garlic Soup
  • Great soup when you are sick.
• Leek and Potato Soup & Fried Shallots and Parsley Oil
  • Not the most photogenic dish but insanely tasty. Honestly I usually just make the soup and leave out the parsley oil and fried shallots as they are allot of extra effort for a little difference. This chef has allot of great recipes and techniques: Here is his instagram
• “Sick Day Soup” - Japanses Penicillin

Fish

• Sea Bass with Lemon Butter Sauce
• Tuscan Salmon

Beef

• Birria
• Quesabirria Tacos

Chicken

• Chicken Fried Rice
  • Solid technique here. I tend to add a bunch of things I have lying around. (I cook this on a griddle not a wok)

Pork

• Gyoza (Potstickers)
  • These are fantastic, and you can freeze them before cooking so you have a quick meal ready to cook at any in 10 minutes.
• Biscuits and Sausage Gravy

Sides

Sourdough

I often mill my own flour for bread. There is a major difference in taste and consistency with whole grain freshly milled flour versus store bought. The problem is that ratios and timing from recipes won’t really work so when using whole grain flour its allot of trial and error. This is the company I typically buy wheat berries from.

• Beginners Guide To Sourdough
  • This says beginners but offers allot of discourse on the theory around sourdough bread baking and a spectrum of ratios and amounts you can mess around with. This is typically my go-to every day bread, though I tend to add some fresh rosemary or thyme.
• Sourdough Bioche Bread
• Apfel Strudels
  • These are amazing. I recommend making the dough the night before. They reheat well too.

Potatoes

• Rosemary Roasted Potatoes
• Mashed Potatoes
  • This technique has significantly changed how I make mashed potatoes. It takes a little more effort but is well worth the time. I tend to add garlic confit to it as well.
• Scalloped Potatoes

Veggies

• Roasted Brussels Sprouts with Balsamic Vinegar and Honey
• Roasted Mushrooms
• Sauteed Squash
  • The quick sauce and breadcrumbs are the special part. A tiny bit of effort that goes a a long way.

Deserts

• Blackberry Crisp
  • Perfect personal dessert to make in a Cocotte

Sauces

• Lemon Dill Sauce
• Chimichurri

Misc

• Very Easy, Quick Biscuits

• Hot Spiked Mulled Apple Cider