Get a wok, almost mandatory for stir fry. Its easy to prep the ingredients, and do multiple steps of the reicpe at once. Letting the noodles cook while you toss the meat, etc.
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The black pepper used in the sauce scales the spicyness of this recipe. Use less if you want less spice (1 tsp), use more if you want more (2 tsp).
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Ingredients
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4 oz rice noodles (white or brown)
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3/4 oz pork tenderloin (3/4 inch cubes)
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1 lb broccoli (bite sized)
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1 red onion (halved and sliced)
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3 heads of baby bok choy (diced) (optional)
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4 oz mushrooms (diced) (optional)
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green onions (sliced) (garnish)
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2 tbs corn starch (meat)
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1 tbs corn starch (sauce)
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1/4 tsp salt
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1/4 tsp black pepper (ground) (meat)
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1/2 tbs black pepper (ground) (sauce)
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2 tbs of oil (avocado preferred)
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1/3 cup soy sauce or coconut aminos
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1/2 tbs honey
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3/2 tbs rice vinegar
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2 cloves of garlic
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1/4 tsp ground ginger
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Instructions
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Cook the noodles according to package. Reserve 1 cup of pasta water, drain and rinse under cold water. Set aside.
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Whisk together the salt, black pepper, and cornstarch reserved for the meat in a bowl.
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Toss the pork in with the whisked mixture until fully coated.
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Heat a wok or skillet over medium high heat, add 1 tbs of oil, and fry the tossed pork until fully cooked. Set aside pork.
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(optional) Add a splash of pasta water to the wok to loosen up the bits of pork.
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Add at least another 1 tbs of oil, and add the broccoli, onion, bok choy, and mushrooms. Saute till cooked down.
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Make the sauce by whisking together the soy sauce, honey, vinegar, garlic, ginger, and the cornstarch and pepper reserved for the sauce. (Optionally add some pasta water)
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After vegetables have cooked, add the pork, sauce, and noodles into the pan, and toss to coat.
While cookies generally have been made since the 7th century, spreading throughout European society slowly throughout the next millienium, the chocolate chip cookie specifically is thought to have been invented in the early 20th century, in America. Flour, eggs, sugar, and chocolate make up the core ingredients.
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It is recommended to chill cookie dough before baking. Chilling reduces dough spread, alters taste, and changes texture. Chilled cookie dough theoretically produces more robust, chewier, and better tasting cookies. I'm sure that in a dark age, being unable to chill cookie dough wouldn't stop me from making cookies.
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Ingredients
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2 cups flour
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1/2 tsp baking soda
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3/4 tsp salt
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1 cup brown sugar (packed)
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1/2 cup white sugar
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3/4 cup butter (melted)
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1 tbs vanilla extract
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2 egg yolks
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1 egg white
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2 cups semisweet chocolate chips
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Instructions
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Sift and whisk all dry ingredients together (flour, baking soda, salt).
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Cream together melted butter (cooled), brown sugar, and white sugar.
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Beat in vanilla, egg, and egg yolks until the mixture turns white.
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Mix in dry ingredients until blended together.
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Stir in chocolate chips with a spoon.
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Let cool in refrigerator for at least 1 hour (or overnight).
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Preheat oven to 325 F.
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On a sheetpan, place portions of dough about 2 tbs in size about 3 inches apart.
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Bake 15-17 minutes, and let cool for 10 minutes (cooling optional).
Deviled meaning spiced. Also known as stuffed eggs. Boiled, seasoned eggs date as far back as Roman times, supposedly served to guests at the beginning of a meal. Stuffed eggs would be popular in Europe since then. This recipe, which contemporaries may be very well familiar with, probably isn't a very old recipe, considering that mayonnaise wasn't invented until the 18th century at the earliest.
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ab ovo usque ad mala - from the egg, to the apple - from beginning to end
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Ingredients
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1 egg for every 2 deviled eggs
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mayonnaise
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mustard
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paprika
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dill cucumber pickles (optional)
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Instructions
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Hard boil the eggs, place them in a pot of water and bring to a boil for 3 min.
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Remove from heat, cover, and let sit for 10 min.
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Quickly add eggs to an ice bath, and let cool.
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Cut eggs in half lengthwise, and place yolks into a bowl. Set egg whites aside.
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Mix yolks with mayonnaise and mustard, add slowly to taste.
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(Optional) Add a minced pickle (or two) to the mixture.
Lentils are an edible legume, historically eaten in Mediterranian cultures, and later spreading to India and throughout Europe. A lentil soup recipe can be found in De Re Coquinaria, a Latin cookbook thought to be compiled around the end of the Roman Empire in the West, perhaps suggesting that lentil soups have been eaten for millenia.
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This recipe uses red lentils, which are supposed to be best for soups. They get sort of mushy as they cook, thickening up the soup. Goes well in bread bowls.
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Ingredients
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3/2 cup red lentils (rinsed and drained)
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1 cup diced meat (pancetta, bacon, sausage)
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14.5 oz crushed tomatoes
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1 yellow onion (diced)
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1 shallot (diced) (optional)
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1 jalapeño/serrano pepper (minced)
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3 cloves of garlic (minced)
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2 tbs tomato paste
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6 cups chicken broth (low salt preferred)
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1 tsp cumin (ground)
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1/2 tsp corriander seeds (ground)
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1/2 tsp salt
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black pepper (ground)
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corriander leaves (fresh)
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Instructions
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Cook the meat in a large pot over medium heat, until crisp and the fat has been rendered. (~10 min)
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Add the onion, shallot, and diced pepper, add salt, and sweat them till soft and translucent. (~5 min)
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Add the garlic and cook briefly until fragrant. (1 min)
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Add the tomato paste, cumin, and ground corriander, and cook while stirring. (1-2 min)
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Add the crushed tomatoes, chicken stock, lentils, and a pinch of salt, stir and boil briefly. (2-3 min)
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Reduce to a simmer, cover, and cook until lentils are tender. (~20 min)
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Uncover pot, and cook while stirring, breaking down the lentils to thicken the soup. (10-15 min)
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Season with salt and black pepper to taste. Serve in bowl dishes, or bread bowls. Top with corriander leaves.
Zupa Ogórkowa - a cucumber soup utilizing the leftover brine, potatoes, and cream. Similar soups are found in other western/eastern Slavic and Baltic cooking. I like to add sausage to this one, but I don't believe it is traditional.
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It's very important not to curdle any cream you add to the soup. It needs to be tempered to the soup's temperature before being added. Introduce small portions of the soup to the cream, stiring vigorously, until tempered, and then add all of it back into the main pot of soup.
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