Gryphood

Ingredients: 3 1/2 cups all purpose flour 2 1/2 tsp baking powder  3/4 tsp salt 1 cup 1 tbsp unsalted butter 1 3/4 cup white sugar 1 tsp lemon zest 2 tbsp lemon juice 15 oz ricotta 1 tbsp 1 tsp vanilla extract 2 eggs 3 1/2 cups powdered sugar 5 tbsp milk Parchment paper Special Tools: Hand mixer Instructions: Grate 1 tsp lemon zest In a mixing bowl, whisk together 3 1/2 cups all purpose flour, 2 1/2 tsp baking powder, and 3/4 tsp salt In a separate bowl, whip together 1 cup unsalted butter, 1 3/4 cups white sugar, and 1 tsp lemon zest until pale and fuffy. Scrape down sides and bottom of bowl occasionally while mixing Mix in 15 oz ricotta, 1 tbsp vanilla extract, and 2 eggs, one at a time Set mixer on low and slowly add in the flour mixture just until combined Cover bowl with seran wrap and chill in fridge for 2 hours, up to 2 days Preheat oven to 350 F For icing, in a separate bowl, mix together 1 tbsp melted butter, 3 1/2 cups powdered sugar, 2 tbsp lemon juice, 1 tsp vanilla ext...

Ingredients: 2 tbsp tomato paste 1 tbsp oyster sauce 1 tbsp rice wine vinegar 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tbsp brown sugar Instructions: In a small bowl, whisk together all ingredients (2 tbsp tomato paste, 1 tbsp oyster sauce, 1 tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar) until it reaches a liquid state. The rice wine vinegar should break down the tomato paste, which is the most solid substance of the ingredients Yield: About a half cup of sauce Source: My mother-in-law Description: Originally the instructions to make this were incorporated into my okonomiyaki post. I thought it might be worth its own entry as I've got a "dips and sauces" section in my hard copy of this blog which it fits right into. It's also a general enough condiment that it shouldn't be limited to okonomiyaki. Also, that was a pretty cumbersome post, and omitting the steps for this calms it down a little.  I think this might be...

  Ingredients: 1 bag coleslaw mix, approx 6 cups 1 bunch green onions 1/2 cup flour 1/2 cup breadcrumbs 1 tsp kosher salt 1/2 cup broth 5 eggs Canola oil Sesame oil (optional) 2 tbsp tomato paste Tonkatsu sauce, for garnish Japanese mayo, for garnish Pickled ginger, for garnish Nori, for garnish Sesame seeds, for garnish Instructions: Dice 1 bunch green onions In large bowl, toss together 6 cups coleslaw mix, diced green onions, 1/2 cup flour, 1/2 cup breadcrumb, 1 tsp salt, 1/2 cup broth, and three eggs. Set aside for 10 min to hydrate Bring a cast iron pan to medium heat Add a little canola oil and sesame oil to heated pan Spoon approx half the batter into the pan, flattening it into a pancake Cook for 4 min, or until golden and crisp Slide pancake from pan onto an oven-safe surface, like a pizza pan Place cast iron pan overtop the pancake and in one motion, flip over the pizza pan with the cast iron so that the uncooked side of the pancake lands facing down Fry for another 4 min...

  Blueberry Banana Oatmeal Cups Ingredients: 1 cup blueberries 2 bananas 2 cups oats 2 eggs 1 cup brown sugar 1 tsp baking powder 1 tsp vanilla extract 12 muffin liners Instructions: Preheat oven to 425 F Line muffin pan with 12 liners In a mixing bowl, mash 2 bananas with fork Beat in 2 eggs, 2 cups oats, 1 tsp baking powder, 1 cup brown sugar, 1 tsp vanilla extract, and 1 cup blueberries Add batter to muffin liners and bake for 15 min Yield: 12 cups Source: WALES Cookbook Tips: I wasn't sure if having overripe bananas was beneficial, like it is with banana bread, so I let ours get a little spotty but not to the point of turning brown, to hedge my bets. Original recipe called for rolled oats, but I don't know what that means. We have three types of oats at home and none of them claim to be rolled. I used large flake. You should let them cool a bit after coming out of the oven, otherwise they stick to the muffine liners. Description: This is another recipe from the WALES Cookbo...

Ingredients: 8 eggs 1 cup milk 1 cup grated cheddar cheese Diced ham to preference Salt & pepper to taste Instructions: Preheat oven to 350 F Grate 1 cup cheddar cheese, dice a slice of ham Crack 8 eggs into large bowl and beat Add grated cheddar, 1 cup milk, and salt and pepper to taste, stirring to combine Prepare muffin tray by greasing with butter/margarine, cooking spray, or using muffin liners Ladle egg mixture into muffin tray Add diced ham to preference Bake for 35 min Special Equipment: Muffin tray Yield: 12 egg cups Source: WALES Cookbook Tips: This makes enough to fill each muffin section to the brim. They expanded more in the oven than I thought they would, so try to give them a little space to grow. For the ham, I got one of those little ones from the grocery, cut off a thickish slice and diced it. It didn't take much, as the sections were already pretty full. I think it was easier to add it after ladling the egg mixture, as I imagine otherwise the ham would sink t...

Ingredients: 4 garlic cloves 1 onion 1 carrot 1 rib celery 1 28 oz can crushed tomato 3 cups broth, matching protein or choice of preference 1/2 tsp thyme 1/2 tsp oregano 1/2 tsp salt 1 tsp pepper 1/4 tsp chili flakes 1 lb ground meat, chef's choice is beef but we used turkey 250 grams frozen spinach. If it helps, that came out to five "spinach portions" for us 1 tsp Worcestershire sauce 2 cups mozzarella or ricotta 220 grams cannelloni noodles, about 1 box Parsley for garnish, optional Little bit of cooking oil Special Tools:  Piping bag or ziplock sandwich bag Tinfoil Immersion blender Directions: Thaw, then squeeze water from 250 grams frozen spinach and set aside Mince 4 cloves garlic, dice 1 onion, chop 1 carrot and 1 rib celery. If using mozzarella, grate 2 cups For the sauce, in a large saucepan heat a little cooking oil over medium-high heat Once heated, add 1/2 of your diced garlic and onion and cook for 2 min, then add all your carrots and celery and cook anothe...