* Added tags for Orthodox Liturgical Fasts
* Fixed a typo
* removed the cake tag from pancake
* removed cake tag from danish pancake
* removed even more unnessasary tags
* changed strict_fast tag to strict_fast
* This should be the final commit
* added wine tag
Co-authored-by: Luke Bubar <lukerb52@gmx.com>
@ -11,7 +11,7 @@ This is a recipe for a basic loaf of bread. The dough itself can be used however
* 1/2 Tbsp salt
* 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting)
## Instructions
## Directions
1. Proof the yeast. To do this warm 1/4 cup water to about bath water heat (110 degrees F, 43 degrees C) add active dry yeast and 1 Tsp sugar. Let sit for about 10 minutes, mixture should at least be doubled in size after waiting.
1. Combine rest of water, yeast mixture, maple syrup (or other sweetener), salt, and flour in a large mixing bowl and stir. The result will be a sticky, rough dough. Use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands.
@ -36,4 +36,4 @@ This is a recipe for a basic loaf of bread. The dough itself can be used however
@ -25,8 +25,8 @@ This recipe assumes large eggs (63 g | 2 1/4 oz).
4. Fry the guanciale in a dry pan on low to medium heat until the sides are crisp but the insides are chewy. Leave the resulting fat in the pan and set the guanciale aside.
5. When your pasta is almost done, add some tablespoons of the starchy pasta water to your egg/cheese mixture. Mix well, and add more water as needed.
An option here is to make a bain-marie over your boiling pasta pot to melt the cheese -- this will result in an extremely creamy and well integrated emulsion.
6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti.
7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed.
6. When your pasta is done (-1 minute), remove it to the pan with the fat. Keep it on low heat and mix the fat and spaghetti.
7. Now add the egg/cheese mixture and keep moving and stirring to fully incorporate the sauce. Add pasta water as needed.
The carbonara is done when the sauce looks a bit runnier than you would like, as it will start to thicken immediately after leaving the pan.
Add the guanciale back in and give it a quick toss to mix. Plate and optionally garnish with grated cheese and freshly ground black pepper. Voila.
@ -34,4 +34,4 @@ Add the guanciale back in and give it a quick toss to mix. Plate and optionally
1. Rub each piece of chicken in salt and pepper mixture.
2. Heat oil and melt butter in deep-sided, 12-inch (~30 centimeter) sauté pan on medium-high heat. When the oil is hot, but not smoking, use tongs to add chicken skin side down.
3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm.
4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
5. Return chicken to platter. Add garnish if available, and serve.
This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days.
Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette)
Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette)
Luke Bubar
3 years ago
committed by
GitHub