Pho

  Turkey Stock   Bones from Thanksgiving Turkey  5 lbs. additional bony chicken or turkey parts (back,neck,wings)  1 ½ T salt     Place bones in a 16-Quart stockpot with water making sure to cover the bones by 1 inch. Bring to a simmer over medium-high heat then reduce to a simmer. Add remaining ingredients. Simmer for 45-60 minutes skimming any scum that rises to the surface of the broth. Strain through a fine mesh sieve and return to stockpot for pho or save for other use.       Turkey Pho   1 large yellow onion, peeled and halved  1 (4-inch) piece of fresh ginger split in half and in quarters  12 cups turkey or chicken stock, preferably homemade (see recipe)  ¼ cup fish sauce, plus more to taste  2 star anise  1 stalk of lemongrass, split and chopped  2 tablespoons brown sugar  1 (1-pound) package dried rice bun or pho noodles  4 cups shredded cooked turkey (about 1 pound)  Kosher salt, to taste  1 ½ cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)  1 cup thinly sliced scallions (about 1 bunch)  optional (serve with bean sprouts, thai basil, limes, and sliced jalapeno)     Turn oven on broil rough cut onions and ginger and place on a sheet tray place in the oven to broil for about 15-20 turning occasionally until they have a good char.      In same stockpot as the turkey stock add onion, ginger, fish sauce, brown sugar, star anise, and lemongrass. Simmer for 45 minutes.     In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.  Strain soup and adjust seasoning adding any additional fish sauce, etc…     Divide rice noodles, cilantro, turkey and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by optional platter of garnishes, hoisin or siracha.

Turkey Stock

Bones from Thanksgiving Turkey

5 lbs. additional bony chicken or turkey parts (back,neck,wings)

1 ½ T salt

 

Place bones in a 16-Quart stockpot with water making sure to cover the bones by 1 inch. Bring to a simmer over medium-high heat then reduce to a simmer. Add remaining ingredients. Simmer for 45-60 minutes skimming any scum that rises to the surface of the broth. Strain through a fine mesh sieve and return to stockpot for pho or save for other use.

 

 Turkey Pho

1 large yellow onion, peeled and halved

1 (4-inch) piece of fresh ginger split in half and in quarters

12 cups turkey or chicken stock, preferably homemade (see recipe)

¼ cup fish sauce, plus more to taste

2 star anise

1 stalk of lemongrass, split and chopped

2 tablespoons brown sugar

1 (1-pound) package dried rice bun or pho noodles

4 cups shredded cooked turkey (about 1 pound)

Kosher salt, to taste

1 ½ cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)

1 cup thinly sliced scallions (about 1 bunch)

optional (serve with bean sprouts, thai basil, limes, and sliced jalapeno)

 

Turn oven on broil rough cut onions and ginger and place on a sheet tray place in the oven to broil for about 15-20 turning occasionally until they have a good char. 

 

In same stockpot as the turkey stock add onion, ginger, fish sauce, brown sugar, star anise, and lemongrass. Simmer for 45 minutes.

 

In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.

Strain soup and adjust seasoning adding any additional fish sauce, etc…

 

Divide rice noodles, cilantro, turkey and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by optional platter of garnishes, hoisin or siracha.

Kannelbular

   
  
   
   96 
  
    
  
   Normal 
   0 
   
   
   
   
   false 
   false 
   false 
   
   EN-US 
   X-NONE 
   X-NONE 
   
    
    
    
    
    
    
    
    
    
   
   
    
    
    
    
    
    
    
    
    
    
    
    
    
  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin:0in;
	mso-para-margin-bottom:.0001pt;
	mso-pagination:widow-orphan;
	font-size:12.0pt;
	font-family:Calibri;
	mso-ascii-font-family:Calibri;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Calibri;
	mso-hansi-theme-font:minor-latin;}
 
     Kanelbullar   MAKES 8 ROLLS 4 HOURS   For the Dough   Ingredients  1 (1⁄4-oz.) package active dry yeast  1⁄4 cup plus 1⁄2 tsp. sugar  1⁄2 cup milk, at room temperature  2 tbsp. light brown sugar  1⁄2 tsp. vanilla extract  1 egg  1 egg yolk  2 3⁄4 cups flour, sifted, plus more for kneading  3⁄4 tsp. fine salt  1 tbsp.cardamom  8 tbsp. unsalted butter, at room temperature, plus more for the pan   For the Filling and Serving   Ingredients  1⁄4 cup dark brown sugar  1⁄4 cup currents  1 tbsp. ground cinnamon  1 tbsp. cardamom  1⁄2 tsp. salt  2 tbsp. maple syrup  4 oz. cream cheese, at room temperature  1 egg beaten for brushing rolls  ½ cup crushed pistachios   Buttermilk Glaze   instructions   Instructions   Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp. of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour,salt, and cardamom. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.  Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.  Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.  Turn the dough so that the short sides are parallel to you. Brush the top of the dough with beaten egg. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough.  Cut 8 pieces length ways and for each piece in half. Twist each piece around two fingers and then wrap into a knot. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)  Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Sprinkle with pistachios before baking.  Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.  Can be served as is or can be drizzled with Glaze (recipe follows)            Glaze   2 Cups Confectioners Sugar  ¼ Cup Milk     Mix ingredients till there are no lumps and glaze like consistency.

Kanelbullar

MAKES 8 ROLLS 4 HOURS

For the Dough

Ingredients

1 (1⁄4-oz.) package active dry yeast

1⁄4 cup plus 1⁄2 tsp. sugar

1⁄2 cup milk, at room temperature

2 tbsp. light brown sugar

1⁄2 tsp. vanilla extract

1 egg

1 egg yolk

2 3⁄4 cups flour, sifted, plus more for kneading

3⁄4 tsp. fine salt

1 tbsp.cardamom

8 tbsp. unsalted butter, at room temperature, plus more for the pan

For the Filling and Serving

Ingredients

1⁄4 cup dark brown sugar

1⁄4 cup currents

1 tbsp. ground cinnamon

1 tbsp. cardamom

1⁄2 tsp. salt

2 tbsp. maple syrup

4 oz. cream cheese, at room temperature

1 egg beaten for brushing rolls

½ cup crushed pistachios

Buttermilk Glaze

instructions

Instructions

Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp. of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour,salt, and cardamom. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.

Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.

Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.

Turn the dough so that the short sides are parallel to you. Brush the top of the dough with beaten egg. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough.  Cut 8 pieces length ways and for each piece in half. Twist each piece around two fingers and then wrap into a knot. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)

Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Sprinkle with pistachios before baking.  Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.

Can be served as is or can be drizzled with Glaze (recipe follows)

 

 

 

Glaze

2 Cups Confectioners Sugar

¼ Cup Milk

 

Mix ingredients till there are no lumps and glaze like consistency.

Bierocks

A dish that embodies where I come from and where I will go. It touches upon each phase of life I have or will experience. Each skin I shed or regrow. Its simplicity is something to be cherished.  A little treasure pocket that will never grow tiresome.

Makes 24

Bread(adapted from Breaking Breads):

2 Cups Lukewarm Water

1 Tbsp 2 tsp. Dry Yeast

7 Cups A/P Flour

2 Eggs

½ Cup Sugar

1 Tbsp. Kosher Salt

¼ Cup Olive Oil

 

Filling:

1 lb. Ground Beef

1 Head of Cabbage (finely shredded)

1 Medium Onion (finely shredded)

1 Tbsp. Olive Oil

Salt/Pepper To Taste

 

Eggwash and Topping:

1 Egg

1 Tbsp. Water

Assorted Toppings (pepitas, sesame seeds, poppy)

 

Make the Filling: (can be made one day ahead)

Add oil to the pan. Brown the beef and onion with pinch of salt and pepper. After browned add in the cabbage and season with an additional pinch of salt/pepper. Cook till cabbage is very soft and thoroughly cooked approximately 20-30 minutes. Taste to adjust seasoning. Set aside to cool completely.

 

Make the Dough:

Pour water into the bowl of a stand mixer fitted with bread hook. Add yeast and sugar let sit for 5 min. Add flour, eggs, sugar, salt, and oil. Mix on low speed to combine. If the dough looks a little soft you can add in few pinches of flour. Increase speed and knead for 5 min. Oil another bowl and put the dough in oiled bowl and cover with towel and set to rise for approximately 1 hour or double in size.

 

Preheat oven to 425. Once dough has risen portion out divide into 24 equal pieces, and line sheet pan with parchment paper.

 

Working one at a time roll out each piece into thin round. Place approximately 2 Tbsp of filling in the center of the round, careful not to overfill.  Gather the edges and pinch together and fold over. Place on sheet tray. Continue this cycle with the remaining rounds and set side by side. Cover with towel and allow to rise for 40-50 minutes.

 

Brush with eggwash and sprinkle with toppings. Bake for 10-15 minutes, rotate and bake until deep golden brown.