Pear Almond Frangipane Tart

Equipment

• 9-inch tart pan with removable bottom
• Food Processor
• Stand Mixer

Ingredients

Crust

• 145 g unbleached all-purpose flour
• 50 g fine almond flour
• 30 g granulated sugar
• ½ teaspoon fine sea salt
• 113 g (8 tablespoons) cold unsalted butter (1 stick), cut into cubes
• 2 egg yolks
• 1 tablespoon (15 ml) cold water
• 
  

Filling

• 113g blanched or natural almond flour (toast in oven see notes below)
• 85g unsalted butter, room temperature (~6 tablespoons)
• 100g granulated sugar
• 16g all-purpose flour
• 1 large egg
• 1 tablespoon (15ml) brandy
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt; for table salt, use half as much by volume
• 2 firm but ripe medium pears (330g), peeled, cored, and quartered
• Honey, for brushing (optional)

Directions

Making the Crust

1. Preheat oven to 375 (190 C) degrees.
2. Pulse all-purpose and almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until shaggy.
3. Whisk the egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms large chunks.
4. Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
5. Put the tart pan on a cookie sheet and bake until the edges are set and lightly golden, about 20 minutes. Cool 15 minutes.
6. Reduce oven temperature to 350 degrees.

Making the Filling & Tart

1. Adjust oven rack to middle position and preheat to 350ºF (175ºC). Add almond flour to a parchment-lined rimmed baking sheet and spread into a thin, even layer. Toast in oven, stirring every 3 minutes, until the almond flour is fragrant and light golden brown, about 10 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on low speed to roughly incorporate. Increase to medium-high speed and beat until smooth and creamy, about 3 minutes, pausing to scrape down bowl and beater with a flexible spatula as needed. Add almond flour, all-purpose flour, egg, brandy (if using), almond extract, vanilla extract, and salt. Mix on medium-high speed until smooth, thick, and creamy, pausing to scrape down bowl and beater halfway through, about 2 minutes. Using a flexible spatula, scrape bowl and beater to ensure that no streaks of unmixed butter remain. (The filling can also be prepared in a large bowl with an electric hand mixer.)
3. Scrape almond filling into blind-baked tart shell and, using an offset spatula, spread it evenly from edge to edge to cover the bottom of the tart. Set aside.
4. Using a sharp knife, slice each pear quarter lengthwise into 1/8-inch thick slices, stopping 1/4 inch before the stem end to keep slices attached. Repeat with remaining pears. Using your hands or an offset spatula, gently lift sliced pears and set them on top of the almond filling, flattening and fanning them out. Repeat with remaining pears.
5. Bake until filling is a light golden brown and just firm to the touch, 40 to 45 minutes. (If the tart shell begins to darken too quickly, tent tart with foil and continue to bake.)
6. Remove from oven and, using a pastry brush, brush sliced pears with honey, if using. Let cool completely in the pan, about 1 hour.

Inspired From:

• https://familystylefood.com/raspberry-almond-tart/
• https://www.seriouseats.com/pear-almond-tart-recipe-8765294

Pumpkin Apple Empanadas

Source: Pumpkin Apple Empanadas - Pati Jinich

Pumpkin Apple (makes ~18 -5" Empanadas):

INGREDIENTS (Filling)

• 2 piloncillo cones, (16 ounces) or 2 cups brown sugar
• 1 cup water
• Juice of an orange, (about ½ cup)
• 1 2-inch piece of canela or true cinnamon stick
• 2 whole cloves, stems discarded
• 1½ pounds (3 to 4) Granny Smith apples, peeled and cut into small dice
• Juice of 2 limes, (about ¼ cup)
• 1 teaspoon vanilla extract
• 1 15oz. can pumpkin puree
• ½ cup finely chopped pecans

DIRECTIONS:

• Place the piloncillo cones, 1 cup water, orange juice and cinnamon in a medium saucepan over medium heat. Once it starts to simmer, reduce to medium-low heat, cover and let the piloncillo completely melt, about 8-10 minutes. 
• Add the clove berries, mashing with your fingers as you do, along with the apples and lime juice, and stir. Raise heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the syrup has thickened and the apples have gained an amber color.
• Add the vanilla and pumpkin puree, stir, cover partially (as the mixture will get jumpy), reduce to medium-low, and continue cooking for another 10-12 minutes, stirring occasionally. The mixture will look like a soft puree with apple chunks. Set aside and let cool uncovered. As it cools, it will thicken a bit more.

INGREDIENTS (Dough)

• 2.2 pounds (about 8 cups) all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups vegetable shortening or lard
• 1 cup sugar
• 1½ cups whole milk
• 3 large eggs, divided

 DIRECTIONS (Dough):

•  In a large mixing bowl, combine the flour, baking powder and salt. Add the shortening and break it apart with your fingers, combining it with the flour, until it feels like a fine coarse meal. Add the sugar and mix again. Add the milk and one of the eggs, lightly beaten, incorporating as you knead for a couple minutes, until you get a homogeneous dough. Set aside.
• Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a small bowl, beat the remaining 2 eggs to use for sealing the empanadas and the egg wash.
• Cut the dough into quarters. On a lightly floured surface with a floured rolling pin, roll out a quarter of the dough at time to under ¼-inch thick. Then cut out circles of about 4½-inches in diameter.
• One by one, add a tablespoon of apple filling and a ½ teaspoon of chopped pecans. Brush around the edges of the dough circles with the beaten egg. Close the empanadas, encasing the filling and sealing the edges with your fingers, and then seal the deal by pinching with a fork. Place the formed empanadas on the prepared baking sheets. Repeat with the rest of the dough and the filling; you can gather scraps of dough together and reuse. You will need to bake in two batches.
• Brush the tops of the empanadas with egg wash, then place in the oven. Bake for 23-24 minutes, until lightly golden on top and a bit more browned on the bottom.
• You can eat empanadas hot or at room temperature. They will keep for 5 days in a tightly sealed container.

Salted Coffee (cà phê muối)

INGREDIENTS:

• 4 TBSP Heavy Cream
• 1 TBSP Sugar
• 1/4 TSP Salt
• 1 Coffee

BLUF: Salted coffee is a mixture of salted foam that provides a creamy top to dark, Robusta coffee.

INSTRUCTIONS:

1. Brew your Coffee
2. Place salt, sugar, and heavy whipping cream into a deep cup or bowl and whip it up until you get soft peaks.
3. Add Step 2 to the top of your coffee
4. Note: This is also excellent iced.

10-60 min Pasta Sauce / Marinara - Serves 4

 Adapted from Cook Fast Eat Well

 INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter, about 2 teaspoons
• 1 - 28 ounce can crushed tomatoes (diced is fine, use all the juices; optional to manually crush them using a potato masher)
• Optional: 1/4 cup water 

Equipment:

• Saucepan

DIRECTIONS:

• Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. 
• Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. 
• Add the basil, red pepper flakes, salt, and sugar. Stir to combine. 
• Add the butter. Stir, cook for about a minute.
• Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. If desired, stir in 1/4 cup water. If the sauce seems too thick, add additional water.
• Allow sauce to simmer for 10 minutes to up to 1 hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.

Pumpkin Chocolate Chip Bars

 Recipe from Two Peas and Their Pod

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree, not pumpkin pie filling
• 12 ounces chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined.
3. Fold in chocolate chips.
4. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
5. Cool bars completely in pan. Cut into squares and serve.

Ramen Eggs (Ajitsuke Tamago)

 via: https://www.justonecookbook.com/ramen-egg/

INGREDIENTS

• 4 large eggs (50 g each w/o shell) (refrigerated; use slightly older eggs, which are easier to peel)

For the Marinade

• ¼ cup soy sauce
• ¼ cup mirin
• ¼ cup sake (or water)
• 1 tsp sugar

INSTRUCTIONS:

1. Before You Start: Please note that this recipe requires a marination time of 8 hours or overnight. Gather all the ingredients.
2. Bring it to a boil and whisk it a few times to let the sugar dissolve completely. Once boiling, lower the heat and simmer for 1 minute. Turn off the heat. Set aside to cool completely.
3. Add 4 cups (1L) water (for 4 eggs) to a medium saucepan and bring it to a boil. There should be enough water to cover the eggs by at least 1 inch (2.5 cm). Once at a full boil, take out 4 large eggs (50 g each w/o shell) from the refrigerator. Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.
4. Once all the eggs are in the saucepan, lower the heat to maintain a gentle boil. Make sure the water is simmering, but not bubbling so strong that the eggs bounce around. If you want your egg yolks to be centered, gently rotate the eggs with chopsticks once in a while for the first 3 minutes.
5. After 7 minutes, immediately take out the eggs and shock them in iced water for 15 minutes.
6. Once the eggs are completely cool, gently crack the shell at the wide bottom end of the egg and start peeling it vertically toward the pointy top. Dip the egg in the iced water a few times to help with the peeling. Once you peel one section vertically, the rest of the shell comes off easily

To Marinate the Eggs

1. Place the eggs in a plastic bag and add the marinade to the bag. Why am I recommending a plastic bag? With a plastic bag, we don‘t have to use a lot of marinade to submerge the eggs. This marinade is used only one time for food safety reasons, so it’s most economical to prepare no more than the amount you need. If you use a container instead of a bag, it requires more marinade to submerge the eggs.
2. Remove the air from the bag and use a clip or rubber band to seal the bag right above the eggs. This way, the eggs are completely submerged in the marinade. Refrigerate for 8 hours or overnight. You can rotate the eggs occasionally if you like.

Schreuder's Almond Roca (Toffee)

INGREDIENTS

• 1 lb salted butter (unsalted is fine, but add 1/2 tsp salt in Step #1)
• 3 cups sugar
• 1/2 cup water
• 2 cups slivered almonds
• 1 pkg chocolate chips

DIRECTIONS:

1. Completely melt butter in heavy-bottomed medium pot over medium (6 out of 10, or lower depending on stovetop and pot). If using unsalted butter, add 1/2 tsp salt.
2. Add sugar, water, and almonds. Stir constantly for about 40 minutes (time may vary). If using a candy thermometer, it will register between 295°F and 300°F, usually between 10-15 minutes into boiling. If no candy thermometer, the mixture will transform several times from liquid, to puffy, then the butter will separate as mixture turns darker - cook until the mixture turns a warm amber color.
3. Once the butter is combined back in, remove from stove and pour into a deep cookie sheet. Wait a few minutes for it to harden a bit (it will still be warm to eventually melt the chocolate chips), then sprinkle with chocolate chips. Spread the chips evenly on top with a spatula/angled spreader.
4. Let sit in pan for several hours or until chocolate hardens. Then break it up by hand and store in air-tight container.

Pizza Sauces

For dough, please visit THIS PAGE

INGREDIENTS - No Cook Sauce (2 cups for two 14" round pizzas)

From https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/

• One 6 oz can tomato paste
• One 15 oz can tomato sauce
• 1 to 2 Tbsp Italian Seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ Tbsp garlic salt
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp sugar* (or coconut sugar for paleo, or omit)

DIRECTIONS:

1. Mix tomato paste and sauce together in a medium bowl until well combined (all the lumps of paste are incorporated into the sauce
2. Add the remaining ingredients and mix well
3. Spread on top of dough

INGREDIENTS - 1-Hour Sauce (2.25 cups sauce for two 12" round pizzas)

From: https://littlespicejar.com/homemade-pizza-sauce/

• One 28 oz can whole tomatoes
• 2 Tbsp olive oil
• 1/4 c grated onions (or finely minced for chunkier sauce)
• ½ to 3/4 tsp dried oregano
• 1 tsp dried basil
• 1/4 to 1/2 tsp red pepper flakes, as preferred
• 3 cloves garlic, pressed
• 2 tsp sugar
• 1 tsp kosher salt 

DIRECTIONS:

1. Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid. Set aside until Step 5.
2. In a medium saucepan over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. 
3. Cook for 3-4 minutes, stirring frequently so nothing sticks or burns. 
4. Add garlic and continue to cook for another 30 seconds to a minute.
5. Add the prepared tomatoes along with the sugar and salt. 
6. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. 
7. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. 

Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

Buttermilk Pancakes - Serves 2 (or six 4.5" pancakes)

Adapted from: NYT Cooking

Ingredients:

• 1 cup all-purpose flour (125 g)
• 1.5 Tbsp sugar (19 g)
• 0.75 tsp baking powder
• 0.75 tsp baking soda
• 0.65 tsp kosher salt
• 1.25 cups buttermilk (290 to 300 g)
• 1 large egg
• 1.5 Tbsp unsalted butter, melted
• Vegetable, canola, or coconut oil for the pan
• OPTIONAL TOPPINGS: Small pineapple chunks, blueberries, chocolate chips, etc
• 
  

Directions:

1. Heat the oven to 225 degrees. 
2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. 
3. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. 
4. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. (lumps are fine) Do NOT over-mix. Overbeating causes dense, rubbery pancakes! 
5. Rest the batter for 30 minutes at room temperature. The batter can also be refrigerated for up to one hour.
6. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes.
7. Add 1 tablespoon oil to the skillet. Turn heat up to medium and using a measuring cup, ladle 1/3 cup batter into the skillet*. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• At this point, you may add optional flavorings like pineapple, blueberries, etc.
8. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes (Sarah's note: 3 minutes on our induction stove using cast iron skillet). 
9. Cook until the other sides are lightly browned. Remove pancakes to an oven-safe plate (or wire rack set inside a rimmed baking sheet), and keep in heated oven until all the batter is cooked and you are ready to serve.

Chocolate Glazed Chocolate Tart - 8 to 10 servings

From: https://www.epicurious.com/recipes/food/views/chocolate-glazed-chocolate-tart-243610

EQUIPMENT

·        9-inch round fluted tart pan (1 inch deep)

·        food processor

INGREDIENTS 

For crust:

·        9 chocolate graham crackers (5" x 2.25", and NOT the chocolate-covered kind), finely ground; yields about 1 cup

·        5 Tbsp unsalted butter, melted

·        1/4 cup sugar

For filling:

·        1 1/4 cups heavy cream

·        9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped

·        2 large eggs

·        1 tsp pure vanilla extract

·        1/4 tsp salt

For glaze:

·        2 Tbsp heavy cream

·        1 3/4 ounces bittersweet chocolate, finely chopped

·        1 tsp light corn syrup

·        1 Tbsp warm water

DIRECTIONS

Make Crust:

       

1. Preheat oven to 350°F with rack in middle.

2. Process the graham crackers and sugar, then drizzle in the melted butter; thoroughly combine. 

3. Press evenly onto bottom and 3/4 inch up the side of tart pan. 

4. Bake until firm, about 10 minutes. Cool on a cooling rack 15 to 20 minutes

Make Filling:

1. Place chocolate in a bowl.

2. Bring cream to a boil, then pour over the chocolate and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). 

4. Cool completely in pan on rack, about 1 hour.

Make Glaze:

1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Rosemary Goat Cheese Biscuits - Makes approx 50 small to medium

Adapted from Rioja restaurant in Denver

Ingredients:

• 5 cups flour (plus more for dusting)
• 2 Tbsp baking powder
• 1 tsp kosher salt
• 1/4 cup sugar
• 1 1/2 Tbsp chopped fresh rosemary
• 3/4 cups butter (or 1.5 sticks), diced, very cold
• 8 oz goat cheese, crumbled small
• 1 1/4 cups buttermilk
• 3/4 cups whole milk (alternative milk works, we use Almond Milk)
• 1 egg yolk, whisked with fork in small bowl
• Sea salt, for sprinkling

Instructions:

1. In a large bowl, mix together the dry ingredients, including the rosemary.
2. Add the diced cold butter, rubbing it into the flour with your hands until it is in pea-sized specks.  Do the same with the goat cheese. 
3. Add the buttermilk and milk all at once, mixing until JUST enough for the dough to come together.  Do not overmix.
4. Preheat oven to 400 degrees (if using a split oven, recommend the upper half)
5. Turn the dough out onto a lightly floured work surface and roll it out about 1" thick. Make a 3-fold by turning the two outside edges into the center (like a tri-fold on a business letter).  Then fold that in half.
6. Roll out again to 1" thick, repeat the three-fold of the dough.
7. Roll out once more, but about 1/2" thick (at 6300 ft elev) to 3/4" thick.
8. Use a 2" to 2.5" cutter to cut the biscuits. Don't toss the scraps; just refold and re-roll and re-cut as necessary.
9. Optional: Use an airbake sheet, or line a regular baking sheet with parchment paper or use a silicone baking liner.
10. Place the cut biscuits on the pan, then brush the dough with a bit of egg yolk. Sprinkle the top of each with sea salt.
11. Bake the biscuits until puffed and golden brown, about 15-18 minutes. Depending on your oven, you may need to turn the trays once.

Recommend serving with butter.

Beef with Broccoli and Oyster Sauce

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, roughly chopped
• 1 yellow onion, thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water
• Chillies in Soy Sauce

Meat Marinade:

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp cornflour
• pinch white pepper

Instructions:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes
2. Heat a cup or to of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute or until it is bright green and slightly softened. Remove and set aside until ready to fry
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli
4. Using the flavored oil left in the wok, fry the beef in batches until well browned. Return all ingredients back to the wok and toss together. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice and some Chillies in Soy Sauce.

Lemongrass Beef - Serves 4

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ¼ cup peanut oil
• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 1 yellow onion, peeled and thinly sliced
• 2 stalks lemongrass, tender white part only, minced
• 3 cloves garlic, peeled and minced
• 1 red chili, sliced diagonally
• 1 tbsp fish sauce
• 1 ½ tsp sugar
• ¼ tsp freshly ground black pepper

Instructions:

1. Heat a wok over very high heat until smoking, add ½ the oil and fry the beef in batches until "lightly" browned all over from the wok.
2. Add the remaining ½ oil to the wok
3. Fry the onion, lemongrass, garlic and chili until the onions are softened and the ingredients are fragrant and starting to brown.
4. Return the beef to the wok and toss with the fish sauce, sugar, and black pepper for about 2-minutes.
5. Remove from the wok and allow to rest for a minute before serving.

Vietnamese Do Chua (Pickled Carrots & Daikon)

From https://whiteonricecouple.com/recipes/vietnamese-pickled-carrots-daikon/

Ingredients:

• 1/2 lb carrots, julienned
• 1/2 lb daikon radish, julienned
• 4 cups water, slightly warm to dissolve salt & sugar
• 3 tbsp sugar
• 2 tbsp salt 
• 1/2 - 3/4 cup distilled white vinegar (or rice vinegar) - start with 1/2 cup and taste the mixture, then add more as desired 

Instructions:

1. In a large pitcher or bowl, mix water, vinegar, sugar, and salt until everything is dissolved and combined well.
2. Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid.
3. Cover jars and set in the refrigerators to pickle at least overnight. Ideal is to sit for 3 days before eating. They will last 3 weeks in the fridge.

Vietnamese Steamed Egg Casserole (Trứng Hấp) - Serves 4 to 6

Adapted From: EatWithEmily.com and SimplyABlog

Grade Level - 3, in Ducbee's Opinion (Minimum 1 hour)

(1 - easiest, 5 - difficult)

Casserole Meatloaf Ingredients
3 eggs
3 to 4 egg whites (yolks will be used in the Glaze below)
1/2 to 3/4 lb of ground pork
50 grams or 1/2 bundle vermicelli bean thread (glass) noodles
1/3 cup dried shredded wood ear mushrooms or black fungus (or 5 whole)
1/2 yellow or white onion
1 tbsp fish sauce
1 tbsp sugar
1 tsp salt
1/2 tsp ground black pepper

Egg Glaze Ingredients
3 to 4 egg yolks (Whites are used in the Meatloaf above)
1 tsp fish sauce
Scallions, chopped

Equipment/Other:
Large pot with lid, or steamer
Square baking dish or ramekins that fit inside the pot

Directions

1. Soak noodles in hot water in a bowl for 15 minutes.  Do the same with the fungus in a separate bowl.
2. Cut the now-soft noodles into 1"-2" pieces. 
3. In a large bowl, combine all the ingredients of the Meatloaf Ingredients. Mix well (spatula or wooden spoon work great).  Pour the mixture into the baking dish or ramekins.
4. Prepare the pot with the steam basket. If you don't have a steam basket, put a plate inside the pot.  Put the baking dish or ramekins on top of the plate inside the pot.  Add water to the pot (be careful not to spill into the meatloaf!) until it reaches the bottom of the meatloaf dish or up to halfway up the sides.
5. Cover the entire thing with a lid.
6. Bring to just a boil, then regulate the temperature so that the water can boil but it does not spill into the meatloaf.  Steam for 30 minutes.  **HINT: The egg is done when you test with skewer in the center of the dish, and no water comes out of that hole**
7. Meanwhile, mix the ingredients of the egg glaze.
8. Lift the lid off the pot and pour the glaze over the meatloaf.  Spread it out so that it covers the entire surface.  Scatter chopped scallions on top.
9. Steam with the lid back on for another 5 to 10 minutes until the egg glaze is set.
10. Remove the dish from the pot and set it aside to cool for 20 minutes before serving.
11. Best served with rice and nuoc cham garnished with slices from a red Thai pepper.