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broil 5 min

▢12 large Anaheim, Hatch, or poblano chiles, roasted and peeled >> 4 ▢4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese >> 1 2/3 cup ▢1 cup all-purpose flour >> 1/3 cup ▢2 1/2 teaspoons salt, divided >> 1/6 for flour ▢1 teaspoon ground black pepper, divided >> 1/6 for flour ▢8 eggs, separated >> 2 eggs ▢1/4 teaspoon cream of tartar ▢2 cups canola oil for frying mix flour, salt, black pepper Beat white with 2/3 tsp salt 1/12 tsp cream of tartar until Peak forms. mix in yolks Fry until golden brown, turning once

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材料 4人分（作りやすい分量） いちご 250g グラニュー糖 100g (40%) レモン果汁 大さじ1 >> 160g jam? 生クリーム 100g(42~47%がおすすめです) >> 120g?

生クリームを固めに泡立て、冷やしたジャムと混ぜて冷凍する。

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ホワイトチョコグラサージュ

■ グラサージュ ホワイトチョコ 100ｇ 生クリーム 80ｇ 牛乳 80ｃｃ 水 10ｃｃ Knox ゼラチン 4.5ｇ

グラサージュ 水10ｃｃにゼラチンをふやかしておく。　鍋に牛乳、生クリームを沸騰直前まで火をかけ、火を止めたらゼラチンを水ごと入れて溶かす。

ホワイトチョコレートを湯煎で溶かし、ゼラチンの入った牛乳を混ぜる。 混ざったら、冷水でトロトロになるまで混ぜる。

網にムースをビスケットが下になるように置き、器を取ったら上からチョコをかけ冷蔵庫で固め、オレンジの皮の部分を加工し飾ったら完成です。

※グラサージュが固まりましたら、別の物にかけて固まり具合��みましょう。 チョコが流れて中の物が見えるとやわらかい状態ですので、見えないくらいまで硬くしてからかける事がポイントです。

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cf) https://chefgohan.gnavi.co.jp/detail/2076/ ■ グラサージュ ホワイトチョコ 100ｇ 生クリーム 80ｇ 牛乳 80ｃｃ 水 10ｃｃ 板ゼラチン 3ｇ　>> x 1.512 (= 1.08 x 1.4) -- Knox ゼラチン、、日本のレシピで使うには1.4倍の量を使う cf) https://usashokuzai.blogspot.com/2023/01/knox.html 板ゼラチンのレシピを利用する際は、レシピで板ゼラチンはふやかした後絞るかどうかも考慮する ---

粉ゼラチンの配合(推奨量最低値の2.5%添加) >> ふやかす水を含めると2.27％ >>板ゼラチンに含まれた水は無視すると、板ゼラチンの1.081倍

水…100ml 砂糖…10g 粉ゼラチン…2.5g 水(ふやかす用)…10g 板ゼラチンの配合(推奨量2.1%添加)

水…100ml 砂糖…10g 板ゼラチン…2.1g 結果 型抜きした大きさ・高さは同じ。かたさもほぼ同じだが、色と食感に違いがある。

cf) https://www.cotta.jp/special/article/?p=64213&srsltid=AfmBOorUFhm7sujc9KkLEGjevoOXJEtyJS7oTnJwryB8hk0pMKr5SOxr

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--- Sift together 1 ½ cups all purpose flour (195g) ¼ cup cornstarch (35g) 2 tsp baking powder ¼ tsp baking soda ½ tsp salt ½ cup oil (100g) ¼ cup melted butter (57g) 1 cup granulated sugar (220g) 2 eggs + 1 egg white ½ cup buttermilk (120g); or sub ½ cup milk + 1 tablespoon lemon juice or vinegar 1.5 to 2 teaspoon vanilla bean paste

Preheat oven to 350F (conventional) Sift flour, cornstarch, baking powder, baking soda and salt into a bowl and mix. Set aside In a separate bowl, whisk the sugar, oil and butter for 1-2 minutes with a hand mix until the mixture starts to change color. Add the eggs, egg white and vanilla, and whisk for another 1-2 minutes Add a third of the buttermilk to the wet ingredients and whisk to combine. Add a third of the dry ingredients and fold with a rubber spatula gently until mixed in. Repeat, adding the buttermilk and dry ingredients in thirds and combining until everything is mixed together Prep a bundt pan by brushing generously with oil and dusting with granulated sugar. Pour the batter into the pan

Bake for ~30 minutes (exact time varies), until a toothpick comes out with moist crumbs attached Let the cake rest in the pan for 10-15 min, then carefully turn it out Dust with powdered sugar and serve!

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材料【１人分】 ★マンゴージュース（130ｍｌ） ★お湯（20ｍｌ） ★ハイビスカスの茶葉（１個） ★氷（170g）

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For the Salted Caramel Sauce: 1 cup white sugar 6 TBS butter (softened and cut into 6 pieces) 1/2 cup heavy cream 1 tsp salt 1 tsp vanilla For the Custard: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 1/8 tsp salt 1 tsp vanilla 5 egg yolks For the Pecans: 1/2 cup chopped pecans

For the Salted Caramel Sauce: Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium sauce pan and heat over medium high heat. Stir constantly with a rubber spatula or wooden spoon. Sugar will form into little clumps and then eventually into an amber colored liquid. Keep stirring. Once the sugar is melted add in your butter pieces. Stir them into the caramel until they are completely melted. Slowly pour in your heavy cream. Allow the mixture to boil for 1 minute while stirring. Remove from heat and pour in your salt and vanilla. Divide your caramel into 2 and set half aside and put half in the fridge for later. For the Custard: In a large sauce pan, combine your heavy cream, milk, sugar, salt and vanilla. Heat over medium high until your mixture starts to bubble. In a large bowl, whisk your egg yolks. Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time. Pour the egg mixture back into the sauce pan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit. Pour back into the bowl and pour your set aside half of the caramel into the mixture and stir in completely. Put bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally. Toast your pecans in a saute pan over medium heat for about 5 minutes, stirring the whole time. Cover bowl and place it in the fridge for about 2 hours, up to overnight. Once chilled, pour the mixture into your ice cream maker along with your pecans and allow to run according to manufactures instructions (about 30 minutes). Pour about 1/3 of your custard into a 9x5 loaf pan. Drizzle a third of your caramel sauce. Repeat with another third of the ice cream, a third of the caramel sauce and then the last ice cream and the remaining caramel. Cover and transfer to the freezer to freeze solid.

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For the Custard: 2 cups heavy cream 1 cup whole milk 4 egg yolks 1/3 cup granulated sugar 1/3 cup brown sugar 1 tsp vanilla extract 1/8 tsp salt For the Buttered Pecans: 1/4 cup unsalted butter 1 cup roughly chopped pecans 1/4 tsp salt

For the Custard: In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble. In a large bowl, whisk together the egg yolks and sugars. Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time. Pour the egg mixture back into the sauce pan with the remaining cream, and continue to cook for about 5 minutes, or until the mixture thickens a bit. (You want it to be able to coat the back of a spoon) Pour the custard mixture through a strainer into a large bowl, and stir in the vanilla extract, and salt. Place the bowl over an ice bath in another bowl, and allow to set for about 10 minutes, stirring occasionally. Cover the bowl and place it in the fridge for at least 2 hours.

For the Buttered Pecans: Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time. Strain out the butter. And set the pecans aside until they are cooled to room temperature.

[recipeclips]

Butter Pecan Ice Cream

The butter used to toast the pecans can be saved and used over pancakes or waffles. Makes about 5 cups (ten ½-cup servings) 4 tablespoons unsalted butter 1 cup pecans 1 teaspoon salt 1 cup whole milk ¾ cup granulated sugar pinch salt 2 cups heavy cream 1 tablespoon pure vanilla extract

Melt the butter in a medium skillet. Add the pecans and 1 teaspoon of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently, about 6 to 8 minutes. Remove from the heat, strain and reserve the pecans, allowing them to chill. The butter can be used for another use – delicious over pancakes or waffles.

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving (based on ½ cup): Calories 330 (79% from fat) • carb. 14g • pro. 3g

fat 30g • sat. fat 15g • chol. 81mg • sod. 58mg

calc. 68mg • fiber 1g https://images.salsify.com/images/vjuiu2y5xfhnmityvddd/P-ICE-21.pdf

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ハンバーグ レシピ

冷やしながらよく練る 表面をなめらかにする 蒸し焼き&余熱でうまみを閉じ込める

＜材料＞（3個分）

玉ねぎ（みじん切り）…1/4個分 サラダ油…大さじ1 パン粉…大さじ8強 120cc 牛乳…大さじ6弱 牛豚合挽き肉…500ℊ　※牛と豚は3:1の割合 塩…小さじ1 白こしょう、ナツメグ…各少々 溶き卵…1個分 サラダ油…大さじ1

【材料（2人分）】 合いびき肉　300g 塩　小さじ1/3 玉ねぎ　1/4個 パン粉　1/2カップ 100cc 牛乳　大さじ3 A溶き卵　1個分 Aナツメグ　少々 Aこしょう　少々 サラダ油　適量

＜ソース＞ 赤ワイン　大さじ1 トマトケチャップ　大さじ2 ウスターソース　大さじ2

材料 【2人分】 合いびき肉 200g 玉ねぎ 1/2個 塩 小さじ1/4 こしょう 少々 ナツメグ 少々 牛乳 大さじ3 パン粉 大さじ3 サラダ油(玉ねぎ用) 小さじ1 サラダ油(ハンバーグ用) 大さじ1/2 ☆ソース 酒 大さじ1 トマトケチャップ 大さじ2 ウスターソース 大さじ2 有塩バター 10g

2 pounds ground chuck ½ cup crushed saltine crackers or Panko breadcrumbs 1 large egg 2 tablespoons Worcestershire sauce 2 tablespoons milk 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon black pepper ---

907.18 g ground chuck 35 g crushed saltine crackers or Panko breadcrumbs 1 egg 29.57 ml Worcestershire sauce 29.57 ml milk 4.93 ml salt 4.93 ml garlic powder 4.93 ml onion powder 2.46 ml black pepper

1 tbsp Olive oil 1 tbsp Worcestershire sauce (the one linked here is gluten-free) 1/2 tsp Garlic powder 1 tsp Sea salt 1/2 tsp Black pepper 1 lb Ground beef 4 slices Cheddar cheese (optional) Instructions Tap on the times in the instructions to start a kitchen timer.

In a large bowl, whisk together the olive oil, Worcestershire sauce, garlic powder, salt, and pepper. Add the ground beef, and work through using your hands until just combined. Be careful not to overwork the meat.

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アイスボックスクッキー

1 stick butter 80g sugar 1 egg yolk 2.5g salt 150g cake flour 40g almond powder 3-3.5cm diameter 1 cm cut 170 C for 20 min

数量：円筒3.0㎝1本、3.5㎝1本または4.0cm1本

材料 よつ葉バター 食塩不使用 … 66ｇ 粉糖 … 38ｇ 塩 … 0.4ｇ 卵黄 … 11ｇ 薄力粉 … 88ｇ アーモンドパウダー … 22ｇ 材料 ★周りにつけるグラニュー糖 … 適量 https://mi-journey.jp/foodie/94167/

プレーンな生地の「ミックスナッツクッキー

＜材料＞（約48枚分） 薄力粉…210g バター（食塩不使用、約1.5㎝角）…150g 粉砂糖…40g（※） グラニュー糖…35g（※） 卵黄…1個分 【ナッツ類】 クルミなど、好みのものを合わせて120gでもOK ・ヘーゼルナッツ（無塩、ロースト）…50g ・アーモンド（無塩、ロースト）…50g ・ピスタチオ（無塩、ロースト）…20g

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Ingredients ▢1 1/2 cups whole milk ▢1 1/2 cups heavy cream ▢3/4 cup (150 grams) granulated sugar, divided ▢1/4 teaspoon salt ▢1 vanilla bean, split in half lengthwise and seeded ▢4 large egg yolks Should Yield ... 995cc バニラビーンズ1/4本に対して3〜5滴が目安量 https://burntapple.com/haagen-daz-vanilla-ice-cream/#recipe

2 ⅓ cups heavy whipping cream 1 cup milk ½ cup granulated sugar 3 whole egg yolks, beaten 2 teaspoons vanilla extract Should Yield ... 1020cc ------------- 貰ったやつ

1 cup heavy cream 1 cup milk ½ cup granulated sugar 4 whole egg yolks, beaten 2 teaspoons vanilla extract

Should Yield ... 750cc Slowly brin ght milk to almost boiling and then remove from heat. in a medium bowl mix together the egg yolks and sugar until it's thick. Then pour the mixture into the hot milk slowly while continuously stirring. After it's mixed, heat on medium until the custard thickens, about 10 minutes. Be careful that it doesn't boil. When you see a film on the back of your spoon then you can remove the pan from heat. Leave to cool. When the custard base is cool stir in the heavy cream and vanilla, then transfer the mixture to your ice cream maker. Follow your manufacturer's instructions. -------------------- cuisinart マニュアル https://images.salsify.com/images/vjuiu2y5xfhnmityvddd/P-ICE-21.pdf

2 cup heavy cream 1 cup milk 3/4 cup granulated sugar pinch salt 1 teaspoon vanilla extract

Should Yield … 810cc

200 cc の水に 100 cc の砂糖 砂糖の場合、0.6をかけるとgになるので100ccは60g。 これを溶かしすと230cc 卵黄の容積はわからず。50cc と課程 黄身は約65℃で固まり始め、約70℃で完全に固まります

・・・アイスクリームメーカー 1.5qt (1420ml)未満で

2 cup heavy cream 1 cup milk ½ cup + 2 tbsp granulated sugar 3 whole egg yolks, beaten 2 teaspoons vanilla extract

For fruit only 1 tsp vanilla. Pure one cup fruit / one cup chunky fruit. In a medium saucepan, combine the milk, cream, and sugar - 50g. Heat over medium heat until the mixture is just simmering or steam, for 5 mins - Less than 149F In a medium bowl, whisk together the egg yolks and the remaining sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture. Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Add vanilla.

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ズッキーニ1本

薄力粉大さじ3

A卵2個

A粉チーズ、薄力粉大さじ2

Aコンソメ顆粒小さじ1

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バンバンジー（棒棒鶏）

2srv きゅうり（5～6cm長さ2mm幅に切る）…2/3～１本分

ごまダレ ・ごま…52g ・ゴマ油...4g ・ネギ油...4g ・醤油…大さじ2 ・酢…大さじ1 ・砂糖…大さじ2 ・しょうが…1かけ（約10g） ・にんにく…6g ・長ねぎ（白い部分）…1/2本分（20g） ・ラー油や豆板醬

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8 ounces angel hair (capellini) or spaghetti pasta 6 tablespoons extra virgin olive oil 1/4 cup shallots minced 2 teaspoons lemon zest 1/2 teaspoon crushed red pepper flakes spicy - use more or less to taste 1/2 teaspoon salt or more to taste 1 package Season Brand Sardines in Pure Olive Oil, drained 4.375 oz 3 tablespoons capers rinsed 5 tablespoons lemon juice or more to taste 3 tablespoons fresh parsley or basil chopped

Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don't let them burn!). Add the sardines and capers to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté. When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta. Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce Add additional salt, lemon or chili pepper flakes to taste, if desired.