Merge branch 'alpheratz0-fix-tortafrita-tags'

content/butter-based-biscuit.md

@@ -0,0 +1,41 @@
+---
+title: 'Butter-based biscuit and cookies'
+author: 'Arnaud Poittevin'
+date: 2022-06-29
+tags: ['snack', 'side', 'dough']
+---
+
+This recipe is some basic recommandations for making butter based biscuits (aka shortbread, sablés, cookies ...). The complexity comes from the presence of butter mostly.
+
+- ⏲️ Prep time: 10 min
+- ⏲️ Wait time: 1h
+- 🍳 Cook time: 15 min
+
+## Ingredients
+
+- Butter
+- Flour
+- White sugar
+- Eggs (optionnal)
+
+## Directions
+
+### Prepare the dough
+
+1. Mix the sugar and eggs until it gets white
+2. Add the "Pommade" butter and mix thoroughly until the preparation is airy. "pommade" is french for ointment, this is a specific state of butter that is nor liquid nor solid.
+3. Gradually add the flour
+
+### Let it sit
+
+6. The dough should not be sticky and made into a ball wrapped in cellophane/film
+7. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
+
+### Cooking the dough
+
+8. Heat your oven to 200 °C with the cooking tray
+9. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to cook and the more chances the butter flows out.
+10. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
+11. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized and it is crunchy
+12. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of cooling before being solid enough to handle
+13. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the texture of the shortbread** otherwise moisture will remain inside and will be less crunchy

content/croque-monsieur.md

@@ -0,0 +1,37 @@
+---
+title: Croque-monsieur bites
+tags: ['quick','Cheese', 'French']
+date: 2022-06-24
+author: "SofianeHamlaoui"
+---
+
+![croquemsr](/pix/croque-monsieur.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- For the bechamel
+  - 50g Butter
+  - 50g Flour
+  - 1 Liter of milk
+  - Salt
+  - Ground Pepper
+  - Nutmeg
+- For the bites
+  - 12 Slices of bread
+  - 2 Tbsp of Mustard
+  - 12 very thin slices of ham with Italian herbs
+  - 80g grated cheese (Emmental, Comté Gruyère Mimolette
+
+## Directions
+
+1. Prepare the béchamel: melt the butter in a heavy-bottomed saucepan.
+2. As soon as it foams, sprinkle it with flour, salt, pepper, add a pinch of nutmeg, mix.
+3. Then pour in the milk, little by little (especially not all at once), stirring with a whisk each time, until the sauce thickens.
+4. Turn on the oven on th. 6/180°, take the baking sheet out of the oven and line it with aluminum foil.
+5. Spread 6 slices of bread in front of you, spread them with a little mustard, add a layer of béchamel, 1 slice of ham folded in 4, grated cheese, a layer of béchamel, put the other 6 slices of bread on the on top, add a thin layer of béchamel and distribute the rest of the grated cheese.
+6. Arrange the croque-monsieur on the baking sheet and put them in the oven for about 10 minutes.
+7. You can place them under the broiler for 3-4 minutes at the end.

content/grands-peres.md

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+---
+title: Grands-pères au sirop d'érable (Maple Dumplings)
+tags: ['quebec', 'dessert']
+date: 2022-06-28
+author: 'prox'
+---
+
+![Grands-pères](/pix/grands-peres.webp "Nice and fluffy")
+
+- ⏲️  Prep time: 5 min
+- 🍳 Cook time: 15 min
+- 🍽️ Servings:5-6
+
+## Ingredients
+
+- 1 cup flour
+- 2 TSP baking powder
+- 1 pinch salt
+- 2 TB butter, cut into pieces
+- ½ cup milk
+- 1 cup water
+- 1 cup maple syrup
+
+## Directions
+
+1. Stir together flour, baking powder and salt until aerated and no longer clumpy.
+2. Work in the butter with your fingertips and add milk. Form into 5-6 balls.
+3. In a saucepan equipped with a lid, bring water and syrup to a simmer. Add dough balls and cover. Simmer on low 12-15 minutes.
+
+## Notes
+
+- Avoid lifting the lid since these cook with the help of steam.

content/kettle-chips.md

@@ -0,0 +1,41 @@
+---
+title: 'Kettle Chips'
+date: 2022-06-29
+tags: ['snack', 'quick', 'potato']
+---
+
+Credits to creator of recipe, Ethan Chlebowski, [(original recipe)](https://www.ethanchlebowski.com/cooking-techniques-recipes/kettle-cooked-chips).
+I decided to post it on here to be more available.
+
+- ⏲️ Prep time: 3 min
+- 🍳 Cook time: 11 min
+- 🍽️ Servings: 1~2, about 1 plate full
+
+## Ingredients
+
+- 1 Russet Potato, or other potato with high starch and low moisture. The amount of starch effects the crunchiness of the chip.
+- Peanut Oil for frying (at least 1 to 2 inches in the pan)
+- Salt or seasoning of your choice
+
+## Directions
+
+1. Set a wok or pot over medium-low heat and add the peanut oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315 F (157 C).
+2. Wash the exterior of the potato. Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife or a potato peeler cut the potatoes into thin chip slices.
+3. Add the potatoes to the hot oil and cook for 9 to 11 minutes while stirring fairly constantly. <br>
+Note: The oil should drop to roughly 250 F in the first few minutes before stabilizing and increasing back to 315 F. This may be slightly different depending on the size of the pot and the amount of oil you use.
+4. Once golden browned and completely crisp with no bubbling, remove the chips with a slotted spoon and add to a paper towel over a wire rack to absorb excess oil. Seasoning immediately with salt and any seasoning of your choice.
+5. Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.
+
+## Seasoning suggestion
+
+- Ethan suggests making a special seasoning from jalapeños, onions, garlic, salt and (optional) some MSG. This optional step takes a LOT longer than the rest of the recipe.
+1. Dry out the vegetables after cutting and preparing them, sliced quite thin so that they dry out, in the oven at the lowest temperature that it will go to.
+2. Leave for about 6 hours to dry in the oven.
+3. Once dry and brittle, break the vegetables up into little pieces.
+4. Powder them in a mortar and pestle until completely dry and fine.
+5. Pour powder into a separate bowl.
+6. Add a spoonfull of salt and (optional) a small amount of MSG to the mortar and pestle. Grind to the same consistency as the vegetables.
+7. Add the salt-msg mix to the vegetable powder along with about half a tablespoon of sugar
+8. Sprinkle over the chips and mix well.
+
+Enjoy!

content/pastitsio.md

@@ -0,0 +1,46 @@
+---
+title: Pastítsio
+tags: ['greek', 'mediterranean', 'pasta', 'supper']
+date: 2022-06-17
+author: 'prox'
+---
+
+- ⏲️  Prep time: 15 min
+- 🍳 Cook time: 50 min
+- 🍽️ Servings: 6-8
+
+## Ingredients
+
+### Pasta layer
+
+- 600g penne rigate
+- salted water
+
+### Meat layer
+
+- 1 large onion, finely diced
+- 700g lean ground beef
+- .5 TB ground allspice
+- .5 TB ground cinnamon
+- .25 TSP ground clove (optional)
+- 340g tomato paste
+
+### Béchamel layer
+
+- 226g butter
+- 226g flour
+- 1L cold milk
+- 237ml chicken stock
+- freshly grated nutmeg (optional)
+- grated cheese (optional)
+
+## Directions
+
+1. Preheat oven to 190°C
+2. In a large pot of salted water, cook the pasta per package directions. Drain and set aside.
+3. Cook onion in a bit of oil until soft. Add meat and cook until browned, breaking meat into small pieces.
+4. Drain any excess grease and add spices. Stir together and cook ~30 seconds.
+5. Mix tomato paste with enough water to create a viscous tomato sauce. Add sauce to meat and simmer 2-3 minutes before setting aside.
+6. In a saucepan melt the butter and add the flour. Cook 2-3 mins until no longer starchy, whisking frequently. Add milk gradually and whisk continuously. Add stock and cook until sauce is thickened.  Add nutmeg and season to taste.
+7. Add thin béchamel layer to bottom of casserole dish and assemble as follows: half pasta, all the meat sauce, 2nd half of pasta, rest of béchamel and cheese.
+8. Bake covered for 45 minutes, removing lid last 5-10 minutes to brown top.  Let cool 15 minutes.

content/puff-pastry.md

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+---
+title: Puff Pastry
+tags: ['Dough', 'cheesefare', 'Pastry']
+date: 2022-06-23
+author: "Nic Trib"
+---
+
+A basic puff pastry recipe that can replace any recipe that calls for puff pastry.
+
+- ⏲️ Prep time: ~1.5 hrs
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 24
+
+## Ingredients
+
+- 5 cups bread flour 
+- 2 1/2 teaspoons salt
+- 2 cups water
+- 2 cups unsalted butter, softened
+
+## Directions
+
+1. Before starting on the dough, place the butter between two pieces of plastic wrap. Pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, roughly 20 minutes.
+2. Mix the flour and salt in a large bowl or in the bowl of a stand mixer with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. The dough should not be sticky, but it should not be dry. Do not put all the water in as you may not need all of it. Let the dough sit for at least 10 minutes. 
+3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the butter in the center and fold the two ends over it so that it is fully encased in dough. Roll out the dough again, taking care to not let the butter break through the surface. Once the dough is about 1/2 inch thick again fold into thirds. The butter should be warm now, place into fridge for 30 minutes.
+4. Repeat rolling and folding two more times, then refrigerate again until firm. 
+5. Repeat two or more times until the dough was rolled roughly 6 times, then wrap and refrigerate. The dough can now be used in recipes calling for puff pastry. Roll out thin, about 1/4 inch, and bake at 400 degrees F for best results.
+

content/shrimp-fettuccine-alfredo.md

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+---
+title: 'Shrimp Fettuccine Alfredo'
+author: bilovytskyy
+tags: ['pasta', 'italian', 'shrimp']
+date: 2022-06-29
+---
+
+Shrimp fettuccine alfredo is one of the best tasting and low effort dishes.
+The recipe i give below yields an alfredo sauce that is a bit on the thicker side.
+If you want a thinner sauce, adding a touch or two more milk will thin out the sauce.
+This is a great meal for 3-4 people or you can eat one serving and freeze the rest for 2-3 more dinners.
+
+- Prep time: 5-10 minutes
+- Cook time: 10-20 minutes (Noodles take most of the time)
+- Servings: 3-4
+
+## Ingredients
+
+- 1 8oz cream cheese
+- 1lb uncoocked peeled shrimp
+- 1/3 cup milk (more milk for thinner sauce)
+- 3/4 cup grated parmesan cheese
+- 2 tblsp butter
+- 1 tsp garlic powder
+- Pasta noodles of choice (e.g. approximately 9oz of fettuccine noodles)
+
+## Directions
+
+### Initial Preparation (5-10 minutes)
+1. Grate your Parmesan Cheese
+2. Peel your shrimp
+
+The dish has two main parts--the Pasta and the Alfredo Sauce.
+In order that you can have both finish about the same time, I have given estimates on the individual cook times.
+
+### Preparing the Pasta (10-20 minutes)
+1. In a medium saucepan, bring 4 cups of water to a rapid boil.
+2. Turn down to medium heat (Simmering).
+3. Add your pasta noodles.
+
+### Preparing the Alfredo Sauce (7-10 minutes)
+1. In a large frying pan, add butter, garlic powder, and shrimp.
+2. On medium heat, sauté ingredients until shrimp are cooked.
+3. Then add the cream cheese broken into chunks.
+4. Stir until creamy.
+5. Once cream cheese is to sauce consistency, add milk.
+6. Stir until light simmer.
+7. Add parmesan cheese and continue stirring.
+8. Stir until cheese is mixed.
+9. Remove from heat.
+
+### Serving
+1. Strain cooked pasta noodles.
+2. Serve the strained noodles on a plate and top with alfredo sauce.

content/tahini-short-bread.md

@@ -0,0 +1,36 @@
+---
+title: 'Tahini short bread'
+author: 'Arnaud Poittevin'
+tags: ['dessert', 'side', 'snack', 'cheesefare', 'eggs', 'dough']
+date: 2022-06-29
+---
+
+![Tahini biscuits](/pix/tahini-short-bread.webp)
+
+This short bread recipe uses sesame paste called Tahini, a minimal amount of white sugar is necessary in order to get a crunchy/caramelized short-bread.
+For better results, a food processor is welcome for this recipe.  **IMPORTANT** Butter is what makes this recipe complicated when cooking the dough, make sure it is not liquid or that the room is not to warm and make sure that the shortbreads are cold before putting in the oven.
+
+- ⏲️ Prep time: 15min
+- ⏲️ Wait time: 1h
+- 🍳 Cook time: 15min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 125g of butter
+- from 30g to 70g of sugar
+- 75g of Tahini
+- 1 egg
+- 200g of flour (T45)
+- 3g of baking powder
+- Any toppings if desired (chocolate chips, ...) although it is very enjoyable on its own.
+
+## Directions
+
+1. Thoroughly mix the egg, sugar and Tahini
+2. Warm the butter so it is "pommade" meaning not liquide but soft enough so you can mix it with the preparation
+3. Have a good mixing of the butter and the preparation so it gets a bit airy.
+4. Add the flour slowly so the preparation stays homogenous.
+5. Add the baking powder
+6. Let the dough sit and then cook it as described in [butter-based biscuits recipe](/butter-based-biscuit)
+7. Enjoy with tea

content/tomato-flavored-hamburger-macaroni.md

@@ -15,35 +15,35 @@ This is a based, easy and relatively quick to make meal. Great for making in lar
 
 ## Ingredients
 
-- 1kg Med ground beef
-- 900g Elbow macaroni
-- 4 Cans of tomato soup
-- Diced half or full onion
-- Diced half or full bell pepper
+- 1/4 lb. Pork Sausage
+- 1 lb. Med ground beef
+- 1 3/4 Cups Elbow macaroni
+- 1 Can of tomato sauce
+- Diced half onion
+- Diced half bell pepper
 - Oregano leaves
 - Paprika
-- Basil
 - Sage
-- Savory
 - Thyme
 - Marjoram
 - Rosemary leaves
-- Garlic salt
-- Pink salt
+- 2 Large grated garlic cloves
 - Onion power
 - Frank's RedHot sauce (optional)
 - Mozzarella Cheese (optional)
+- Better than Bulion
+- 1 3/4 cups of Macaroni Elbows
 
 ## Directions
 
-1. Drop ground beef into large pot on low-medium heat.
-2. While hamburger cooks, dice onion and pepper while periodically chopping up the beef into smaller pieces with a wooden handle.
-3. Drop onion and the pepper into the pot with the hamburger.
-4. Add all of the seasoning.
-5. Keep cooking until all of the hamburger is brown.
-6. Once done, find a place to put the pot and keep it warm while you cook the macaroni.
-7. Cook the macaroni according to [this pasta recipe](/pasta).
-8. Dump either the macaroni into the hamburger pot or vice versa, the order doesn't really matter.
-9. Throw in some cheese which should melt nicely. (optional)
-10. Pour in the cans of tomato soup.
-11. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to stir right to the bottom so the sauce can reach there too.
+1. Season the meat with the paprika, sage, thyme, marjoram, rosmary leaves, oregano leaves, and black pepper
+2. Saute the onion and the bell pepper until they become soft.
+3. Cook stirring for about 7-8 minutes
+5. Drop ground beef and pork into the cooked vegetables on low-medium heat, breaking the lumps into smaller pieces.
+6. Cook for about 15 minutes at medium heat
+7. Add the tomato sauce to the pot and stir
+8. Add the Better than Bouillon to the pot and stir
+9. Add a 1/2 cup of water to the large pot and cook and stir until the water has evaporated
+10. Adjust the stove to lowest heat
+11. Cook the macaroni according to [this pasta recipe](pasta.html)
+12. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to stir right to the bottom so the sauce can reach there too.

content/torta-frita-criolla.md

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+---
+title: Torta Frita Criolla (Argentinian frybread)
+tags: ['argentinian', 'fry', 'bread']
+date: 2022-06-23
+author: "bernardo-slongo"
+---
+
+A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate. 
+
+- ⏲️ Prep time: 1h 10min or 2h 10min, (depending on how long you leave it to rest.)
+- 🍳Cook time: 10 minutes.
+- 🍽️ Servings : 10.
+
+## Ingredients
+
+- 1.1 pound (1/2 kilo) of all-purpose flour.
+- 4 tablespoons of lard or butter.
+- 1/2 cup of water mixed with a teaspoon of salt.
+- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice) 
+- Sugar, cinnamon, or herbs and spices of choice (Optional)
+
+## Directions
+
+1. Add the flour on a bowl, and the grease in ambient temperature in the middle.
+2. Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
+3. Knead it energically, until the dough forms bubbles on its surface.
+4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle. 
+5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease.
+6. Add garnishes, but it is not essential, due to how rich and filling the dish is. 

data/authors/bernardo-slongo.json

@@ -0,0 +1,5 @@
+{
+        "name": "Bernardo Slongo",
+        "website": "https://bernardoslongo.xyz"
+
+} 

data/authors/bilovytskyy.json

@@ -0,0 +1,5 @@
+{
+	"name": "Sergey Bilovytskyy",
+	"website": "https://sbrl.xyz",
+	"xmr": "48eoYYRZ8PpW76QwAA8GDULV6N3CSYoTzZo89SraiNrgeweshs854qeRTa6ztN7f4eCBMb5Vy2tfE3VLM5xvR4VWAsT7LEA"
+}

static/style.css

@@ -166,6 +166,7 @@ button.clear-search:hover {
 
 #tag_alcohol:before { content: "🍸" ;}
 #tag_american:before { content: "🇺🇸" ; }
+#tag_argentinian:before { content: "🇦🇷" ; }
 #tag_asian:before { content: "🥢" ; }
 #tag_australian:before { content: "🇦🇺" ;}
 #tag_austrian:before { content: "🇦🇹" ;}