Baratza Encore Burr Coffee Grinder

First grind

Pasta in cream sauces with ham and peas

1 cup heavy cream
3/4 cup diced ham
1/2 cup peas
8 oz good pasta
salt
pepper
Romano cheese

Reduce cream in a sauce pan. Add ham, peas, salt and pepper.

Cook pasta per directions to about 3/4 done. Drain.

Add pasta to sauce.

Bircher Muesli

1 1/4 cup muesli

• 1 cup rolled oats
• 1 teaspoon flax seed
• 1 teaspoon sunflower seed
• 1 teaspoon pumpkin seed

1/2 cup milk
3/4 cup plain yogurt
1 tbsp honey
1 apple grated
2 strawberries sliced
1/2 banana sliced

Mix but don't brutalize it
Serve with more berries, fruit, etc
Survives covered in fridge for 2 days

Chicken Meatballs with Yunnen Baio and Turkey Tail Mushrooms

Alpine Cooking, Recipes and Stories from Europe's Grand Mountaintops by Meredith Erikson

Tacos, Recipes and Provocations by Alex Stupak and Jordana Rothman

Audrey at Home, Memories of my Mother's Kitchen by Luca Dotti

Ina's Gravy Starter (Season 25, Episode 4)

1 red onion sliced
4 cloves garlic halved
6 tbsp butter
6 tbsp flour
4 cups chicken stock
2 tbsp cognac
10 large fresh sage leaves
2 bay leaves
2 tsp salt
1 tsp pepper

In a Dutch oven, saute onion and garlic in butter for 15 minutes. Sprinkle in flour stirring constantly for 1.5 minutes. Add stock, cognac, sage and bay leaves, salt and pepper and simmer for 20 minutes. Remove from heat and let stand for 1 hour. Pour. push through strainer to remove solids. Refrigerate and use; freeze for 3 months.

Add to de-glazed pan to make gravy.

Spicy Ginger Pork Noodles With Bok Choy

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
¼ cup plus 1½ tablespoons soy sauce
2 tablespoons rice wine vinegar
½ cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chili, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1½ teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving


1. Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
2. Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
3. Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1½ tablespoons soy sauce and ½ tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
4. Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chili. Cook until fragrant, about one minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about two minutes. Toss in leaves and return pork to skillet.
5. Toss noodles, remaining ¼ cup soy sauce and 1½ tablespoons rice vinegar into the pan. Cook until just warmed through.
6. Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Lou-Weezie's Caprise Grilled Cheesey

sourdough bread
fresh Buff moz
appropriately sized sliced tomatoes
fresh basil (patio to table)
butter
balsamic reduction

Assemble sandwich; grill in butter, drizzle with reduction