FoodThief

Ingredients 1/2 cup milk 1/4 cup water 2 tablespoons butter (28 grams) 2 cups all-purpose flour 1/2 envelope Yeast 4 tablespoons sugar 1/2 teaspoon salt Directions In bread maker, add wet ingredients, namely water, milk and butter first. Then add flour, sugar, salt and yeast and set machine to mix dough. Allow to rise for 1 hour in warm area.  When risen, divide into 16 buns and allow to rise for another 1 hour. Bake in oven at 180 degrees C for 30 mins

Ingredients Tangtzong 3 tablespoons water 3 tablespoons whole milk 2 tablespoons Bread Flour Dough 1/2 cup whole milk 1 large egg 1/4 cup (4 tablespoons) or 56.7 grams melted unsalted butter 2 1/2 cups Bread Flour 2 tablespoons dry milk 1/4 cup sugar 1 teaspoon salt 1 tablespoon instant yeast Instructions Tangzhong:  Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 2 minutes. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature. Dough: In bread maker, add wet ingredients, namely milk, egg and butter, then flour, dry milk, sugar, salt and yeast and allow to mix While mixing, add tangtzong and allow to mix and rise After rising for 1 hour, divide into desired number or rolls and shape and allow to rise for another hour

1)  Beef Reduction Sauce sautee some mushrooms, onions, garlic add beef stock and red wine and reduce let it cool, add cream and rosemary and reduce finish with butter 2)  Chimichurri 1 cup of chopped parsley 1/2 cup chopped cilantro or basil (or both) 1 garlic clove minced 1 shallot minced 3:1 Olive oil to white wine vinegar salt and pepper 3)  Blue Cheese sauce Blue cheese Heavy cream Butter microwave to melt

INGREDIENTS 2 tablespoons chili sauce, like sriracha 3 tablespoons soy sauce 1 tablespoon sugar 3 tablespoons rice-wine vinegar 3 tablespoons tomato paste 1 teaspoon sesame oil 1 cup chopped shallots (about 8 ounces) 4 cloves garlic, sliced 1 tablespoon freshly grated ginger  teaspoon kosher salt 2 tablespoons cornstarch 1 tablespoon peanut oil 8 blue crabs, cleaned and split, large claws slightly cracked 1 egg yolk, beaten ½ cup chopped scallions for garnishing PREPARATION Step 1 In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve. Step 2 Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water. Step 3 Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add