OPEN

SOURCE
RECIPES TO BE
USED IN
QUARANTINE
DURING A
GLOBAL
PANDEMIC
 Foreward - Open Source Cookbook

Food is unique in that it’s a time, I can’t help but think how It’s obvious that restaurants relied
inherently democratic. our relationship with food has on their patrons. Less obvious is
forever changed. that patrons relied on their
At its base, it is caloric fuel. At restaurants.
its peak, a transformative In a blink of an eye, restaurants
experience. were forced to close and the Food without the craft and alchemy
economic fallout has been - mildly of accomplished cooks - in the
It sounds flowery, but it’s true. put - devastating. absence of atmosphere, context,
culture and storytelling - is just
How many times have you caught And in a bizarre twist of events, well...caloric fuel.
yourself saying “this is the best mandated or voluntary quarantine has
fucking (insert dish) I’ve ever catalyzed a new movement of home A two kilogram bag of Unico pasta
had”? cooking (or as it seems, a pandemic and can of tomato sauce will provide
of sourdough baking). sustenance. However it’s probably as
Food has this uncommon ability to enjoyable as having a colonoscopy.
stir up emotions, tug on our heart
strings and laser etch indelible
memories. Very few things in our Our relationship with food has
world do that. Baby making, changed, but what has changed? Where am I going with this?
marriage and divorce come to my
mind, but that’s about it. For one, we’re realizing that the I can’t imagine enjoying a
exchange between restaurant and colonoscopy nor can I imagine having
As we work our way through this patron is more experiential, less to subsist on boxed pasta and bland
global pandemic, socially transactional and definitely tomatoes for weeks on end.
distancing ourselves two meters at symbiotic.
 Foreward - Open Source Cookbook

I’m in the luxurious position to It is not meant to be shrouded in of the first - is an accessible
fill my belly and feed my soul with secrecy. It is not meant to be resource that anyone with whatever
whatever my heart desires. But exclusive. It’s not meant to cooking experience can be a part of.
What about the people that can’t? intimidate.
Since we physically can’t cook with
Food isn’t like global economics or It is meant to be shared so that we each other in the kitchen, let’s do
fucking toilet paper for that can learn from each other, inspire it digitally.
matter; one percent of the one another and at the very least,
population shouldn’t hoard all the derive joy from each other. In the spirit of the cookbook, I’m
food knowledge. asking you all to share this with
Just like Linux (for all you whomever. It’s really not off-limits
It is egalitarian by nature and one computer nerds out there) this is a to anyone. And if you have a recipe
of the few tools that civilization cookbook that encourages the open you’d like to share, do not hesitate
possesses to keep people and source sharing of food knowledge. to submit.
communities tied together.
There is no right or wrong recipes
in this book. There will be
duplicates and there will be
This cookbook is meant to be an revisions...and that’s totally fine.
open source toolkit that everyone The primary focus behind this
and anyone can access during a time project is to continue the evolution
of heightened need. There are of food culture and knowledge
recipes from chefs, line cooks, through shareability.
home cooks, mothers, fathers,
nonnas, popo’s and everyday joes. It’s secondary output - a bi-product
Submitting - Open Source Cookbook

Here’s How It Works

1. Write a recipe for your favorite dish. Be sure to include accurate
measurements either in weight (grams, ounces, pounds) or by volume
(cups, tablespoons, teaspoons, milliliters, etc). Write it as you would teach
a newb. I will only be editing for clarity and brevity.

2. Include a photo or two. While imagery isn’t necessary, it always helps.

3. Email the submission to opensourcecookbook@gmail.com Be sure to

include your recipe name in the subject.
 Table Of Contents - Open Source Cookbook

7 Patti’s Basic Sourdough 86 Clarence’s Grandma’s Canto Country Chicken Legs

16 Paula’s Chocolate Babka 90 Nick’s Grandma’s Preserved Greens and Pork Belly
20 Greg’s Quick Pickled Jalapenos 93 Classy Chopped Beef Burger and Cheddar Soup
22 The Indira Scone 96 Muffaletta on House Made Skillet
25 Pizza at Home 2 Ways 100 Pomodoro Braised Meatballs with Cheesy Polenta
30 Mila’s Palačinke 103 Budget Bulgogi and Rice
33 Nick’s Desperation Fried Rice 106 Sugan’s Butter Chicken Tikka Masala
42 Craig’s Pineapple Fried Rice 110 Selby’s French Onion Soup
48 Cassoulet 114 White Pork Ragu
52 Alex’s Beef Pho 116 Feswick’s Pork and Dill Pelmeni
55 Taiwanese Beef Noodle Soup 119 Mat’s Vegan Charred Broccoli & Coconut Soup
59 Canice’s Pork and Chive Dumplings 122 Craig’s Chilled Green Pea Soup
64 Pepperoni Pizza by Werewolf Pizza 124 Smoke Signals Mac and Cheese
68 Jesse’s No Knead, No Skill Needed Square Pie with Bacon 126 Smashed Cucumber Salad Inspired by Fuschia Dunlop
75 Mezze Maniche Alla Gricia 128 Broccoli Frittata
77 Ted’s Nonna’s Gnocchi 132 Vegetarian French Onion Soup
80 Ted’s Meataballa and Tomato Sauce 136 Rosa Lev’s Lentil Soup with Chestnuts
83 Hot Chicken Fried Steak Sando 138 A Story About Jon Pong and Myself...
 Table Of Contents - Open Source Cookbook

143 Jon’s Charred Cabbage and Sichuan Oil 194 Oatmeal Chocolate Chip Cookies
146 Malloreddus with Spring Vegetables and Pistou 196 Vee’s Reunion Tour
151 Graham’s Pozole Verde 198 The Runaway
154 Tyler’s One-Pot Past e Ceci 200 The SJCB Mason Jar Coffee
156 Eggplant Agedashi 204 Sanajana’s Grandpa’s Masala Chai
158 Ponger’s Scallion Pancake
160 Ian Nishio’s Oden
167 Tang’s Smokey Sambal
170 Albacore Tuna with Bok Choy, Coconut Broth and Anise Ash
175 Jamaican Peppa Shrimp & Pineapple Skewers
177 JP’s Louisiana Shrimp Étouffée
179 Sesame Panna Cotta
181 Mom’s Bourbon Chocolate Cake
184 Mom’s Vegan Chocolate Mousse
186 Easy Fried Italian Zeppole Fritter
188 Jessica’s Key Lime Pie
190 Plant Based Banana Bread
192 Hong Kong Milk Tea Ice Cream
Breads, Pickles and Preserves - Open Source Cookbook

PATTI’S BASIC
7 SOURDOUGH
PATTI ROBINSON
BAKER/OWNER - ROBINSON BREAD
 Breads Patti’s Basic Sourdough 8

Editor’s Notes

This is my recipe for

making a starter,
levain and young
levain. You can use
any three or a
combination of all
with Patti’s recipe.
 Breads Patti’s Basic Sourdough 9

Making a Starter Making a Mature Levain Making a Young Levain

Ingredients Ingredients Ingredients
50g Organic wholewheat 10g Starter 50g Mature Levain
50g Organic all purpose 50 g Organic wholewheat 50g Organic wholewheat
100g Water at 72º 50 g Organic all purpose 50g Organic all purpose
100g Water at 72º 100g Water at 85º - 90º degrees
Step 1
1.Mix all ingredients together in a Step 1 1.Inoculate for roughly 3 - 4 hours.
jar or non-reactive container. 1.Inoculate for approximately 12 This young levain will go directly
hrs. You will know it has reached into your dough mix.
2.After 12 hrs of inoculation, keep its peak when it has doubled in size
100g of starter and repeat step 1. and has a fair bit of bubble 2. As your young levain is
Discard remaining starter. activity. At its peak, you can now inoculating, you will start making
make your Young Levain. your dough.
3.Repeat step 1 and 2 for
approximately 3-5 days. You will
know your starter is ready when it’s
very bubbly and has a slight sour
(like glue) smell to it.
 Breads Patti’s Basic Sourdough 10

Editor’s Notes

Patti’s
Sourdough
Recipe
 Breads Patti’s Basic Sourdough 11

Ingredients Mixing Dough

350g flour* In a medium size bowl mix together
275g water the flour and water by hand, making
100g culture** sure the flour is fully hydrated.
7g salt Rest for 20 minutes,

*Use flour that is high in gluten,

like bread, strong or hard flour. Add salt and culture.
You can also use high gluten
whole wheat flour, but make sure to Mix by hand for 5 – 7 minutes,
only use 85g of culture instead, and making sure the salt and culture are
also note the bulk fermentation will fully incorporated and the dough has
be faster with whole wheat flour. structure, and smooth surface.

**Make sure your culture is mature

before using. An easy test to Round up the dough and cover with
determine its maturity is to plastic.
carefully drop it in some water; if
it floats it is ready to be used.
 Breads Patti’s Basic Sourdough 12

Bulk Fermentation
Your dough will start to ferment Once the dough has doubled in size,
immediately after mixing. During (3-4 hours in total for bulk
this time fold the dough every 20-30 fermentation*) you will
minutes for the first 2 hours. then shape your dough.

To fold the dough you need to take a *In warmer environments the bulk fermentation
will be a shorter, and in colder temperatures
side of the dough and fold it the bulk fermentation will be longer.
towards the center,repeat this
motion on all sides of the dough
until it starts to resist. Wet your
hands before folding so dough won’t
stick to them.

Moving forward, fold gently at every

remaining hour. At this point, the
dough should
feel aerated, and will have
increased in volume. Try your best
not to degas too much while you are
folding.
 Breads Patti’s Basic Sourdough 13

Shaping
Find a bowl 6-8” diameter, and 3” side up. Loosely wrap up the dough
deep. If you don’t have a bowl this with the overhung linen, and place
size ere on a size in the fridge overnight.
larger. Line bowl with a clean linen
and allow the edges of the linen to
overhang the
bowl. Lightly dust the linen with
flour.

Turn the dough onto a lightly dusted

work surface, keep the exposed dough
un-floured.
Start to pull and pinch the sides
into the centre. The moisture in the
dough should encourage the dough to
stick to the center, if there is too
much flour, it will not stick.
Continue this gesture until you have
created a ball, that has tension,
and ideally a
smooth surface underneath.

Carefully transfer the shaped dough

into the linen covered bowl, seam
Breads Patti’s Basic Sourdough 14

Here’s a youtube video on

shaping a boule.
https://www.youtube.com
/watch?v=hWXA8xFYu9A
 Breads Patti’s Basic Sourdough 15

Baking
Preheat oven to 525ºF, place a Dutch Remove from oven, take loaf out of
oven with lid into oven. Dutch oven and place on cooling
rack.
Cut a piece of parchment roughly the
size of your Dutch oven. Once the
oven is to temperature, pull your
dough out of the fridge, and
transfer the dough to the parchment,
seam side down.

Using a sharp paring knife, score

your loaf. Cut an X on the top of
your dough. Pull out the Dutch oven,
and transfer the parchment into the
Dutch oven. Put the lid the Dutch
oven and put back into oven.

After 20 min, take the lid off the

Dutch oven and turn the temperature
to 475ºF.

Continue baking for 20 – 25 min, or

until the bread is a dark amber
color.
Breads, Pickles and Preserves - Open Source Cookbook

PAULA’S
16 CHOCOLATE
BABKA
PAULA NAVARRETE
CHEF - SURAYA
Breads Paula’s Chocolate Babka 17

I first experienced it on a trip to

New York to Russ and Daughters.
Ever since, it’s always something
I 've loved. It makes a great
snack and great chocolate
French toast.
 Breads Paula’s Chocolate Babka 18

Equipment Ingredients
Loaf pan, (* though it can stand on For the dough:
its own ) 620g Flour
115g Sugar (13g to bloom the yeast )
Stand mixer ( can be done by hand ) 7g Salt
2 Eggs
100g Canola Oil
250ml Water warm
14g Yeast

Chocolate Filling:
(*feel free to fill the dough with
different things, I've done honey and
pistachio, cheese and hot sauce,
etc..)

110g Dark chocolate, either chips or

your favorite chocolate bar

35g Cream
 Breads Paula’s Chocolate Babka 19

Directions
For the dough: Assembly: on a cookie sheet.
Bloom yeast with 13g of sugar & warm After dough has rested roll dough
water. into a rectangle, as if you were to Brush with egg wash, and bake.
make cinnamon rolls. You want the
In a separate bowl mix all dry dough to be 4cm thick. Bake at 350F for approx. 45 mins to
ingredients: flour, sugar, and salt. 1 hour. It should be golden brown.
Smear the chocolate filling on the
Make sure that your eggs are room dough. Filling must be cold. This keeps for 1 week, great frozen,
temperature. Mix the eggs with the sliced and used for French toast.
canola oil. Then shape the dough into a roll
(roll it out).
At this point you’ll have 3 bowls
with ingredients. I like to place the roll in the
fridge or freezer before I cut it
Once the yeast is bloomed, add egg into braids as it is easier to
and oil mix, then and dry handle.
ingredients. Mix dough in a stand
mixer until it climbs up the hook, Once the roll has cooled, cut the
approx 4 mins. Let the dough rest for roll in half, or as many strips as
30 mins. you want to attempt, and twist the
strips together.
For the chocolate Filling:
Melt chocolate with cream. Place the braid or your creation
Let the mix cool. into a loaf pan, or free standing
Breads, Pickles and Preserves - Open Source Cookbook

GREG’S

20 QUICK PICKLED
JALAPENOS
 Pickles Greg’s Quick Pickled Jalapenos 21

Ingredients Ingredients Tips

Basic Pickling Brine
1 cup white vinegar
Quick Pickled Jalapenos
15-20 jalapenos cut into coins Sterilize your jars
1 cup water
4 tbsp sugar
2 cloves garlic peeled and smashed
2 Cups basic pickling brine before using.
2 tbsp salt
Step 2 This is a good
Step 1
1.Combine all ingredients into
1.Make pickling brine in Step 1 and
bring to a boil. youtube video on
medium saucepan.
2.Once sugar and salt are dissolved
that process.
2.Heat to a boil until salt and add garlic and jalapenos and press
sugar is dissolved. to submerge.

3.Removed from heat and let sit for

https://www.you
10-15 mins. tube.com/watch
4.Using tongs put jalepenos into
jars and pour pickling liquid over
?v=0xewBoTmQ9
top and let cool to room temp. 0&feature=youtu
5.Secure with lid and keep in
fridge.
.be
Breads, Pickles and Preserves - Open Source Cookbook

THE INDIRA
22 SCONE
INDIRA RAMNARINE
PASTRY CHEF - BY MINISTRY
Breads The Indira Scone 23
 Breads The Indira Scone 24

Ingredients Bake at 325ºF convection oven till Press into a brick, either on an
edges are brown 18min small 2”x2” open table or in a 8x12 pan. Don’t
This yields 24 2x2” pieces
press too hard - it will settle
Mix flours baking powder sugar then itself while resting.
305g ap flour
add salt to combine evenly.
145g pastry flour
Set for a minimum 2 hours in fridge
110g sugar
Cut cold butter and meal it into the or maximum overnight.
1 tsp salt
flour mixture.
1 tbsp baking powder
Portion into 2x2"pcs. One recipe
1 lb cold butter
Use your fingertips to press butter makes 24 pcs. Use a cutter (like a
½ cup cold cream
into the flour until it forms a pea ring mold) or cut into squares or
¼ cup cold milk
like crumble. triangles with a knife.
166.66g Blueberry
½ tsp vanilla/zest
You can use a paddle and mixer but Brush an egg-wash and turbinado
on low and slow setting. Speed will sugar on top. Orrrrrr brush a little
cause friction, and friction will cream and heavy sprinkle granulated
cause heat...which we don’t want. sugar before baking.

Bake 325ºF for 18-23 minutes.

Add cold milk and cream and stir
until ingredients are combined. Here’s a link to making an
Add fillings such as blueberries,
nuts, chocolate, etc. to enhance the
egg-wash
flavour of your scones. https://www.youtube.com/watch
?v=l9Xa3Y1lZEY
Breads, Pickles and Preserves - Open Source Cookbook

PIZZA AT HOME
25 2 WAYS
ROCCO AGOSTINO
CHEF/CO-OWNER - PIZZERIA LIBRETTO
 Breads Pizza at Home 2 Ways 26

Ingredients Directions
Active Dry Yeast Pizza Dough Active Dry Yeast Pizza Dough been lightly oiled, cover with saran
wrap and let sit for 30 mins.
Flour 500 g Mix all ingredients in a bowl until
Water 350 g it resembles a shaggy consistency After the last 30 min rest period,
Salt 15 g and let rest for 30 mins. place the dough in the fridge
Olive Oil 20 g overnight.
Dry Active Yeast 7 g Turn the dough out onto a lightly
Sugar 12 g floured surface and knead until you The dough can be used up to 2 -3
have a smooth dough, (light dust days after being made.
with flour as needed), and let rest
in a lightly oiled bowl for 30 mins. Remove the dough at least 30 mins
before using.
Turn dough out onto a lightly
floured surface and cut the dough
into 300 g portions (you should get
3 doughs total).

Fold each portion into itself, then

cup the dough and roll on the
counter until it comes together into
a tight ball.

Place each dough in a bowl that has

 Breads Pizza at Home 2 Ways 27

Ingredients Directions
Sourdough Starter Pizza Dough Sourdough Starter Pizza Dough saran wrap and let sit for 2 hrs.

Flour 407 g Mix all ingredients in a bowl until After the 2 hr. rest period, place
Water 240 g it resembles a shaggy consistency the dough in the fridge overnight.
Salt 15 g and let rest for 1 hr.
Olive Oil 20 g The dough can be used up to 3 days
Sourdough Starter 250 g Turn the dough out onto a lightly after being made.
floured surface and knead until you
have a smooth dough, (dust with Remove the dough at least 30 mins
flour as needed), and let rest in a before using.
lightly oiled bowl for 1 hr.

Turn dough out onto a lightly

floured surface and cut the dough
into 300 g portions (you should get
3 doughs total).

Fold each portion into itself, then

cup the dough and roll on the
counter until it comes together into
a tight ball.

Place each dough in a bowl that has

been lightly oiled, cover with
 Breads Pizza at Home 2 Ways 28

Directions
Stretching the Dough pureed with a touch of salt -
usually 10 g salt for 50 oz can of
I’ve added a short video on how to tomato)
stretch the dough which is similar
weather you made a ADY Pizza Dough ¼ cup of shredded mozzarella (any
or Sourdough Pizza Dough. (one key firm mozzarella works)
to stretching is to make sure you
have enough flour on the surface 2 tbsp of grated parmigiano cheese
that the dough does not stick to the
surface or the peel that you use to 10 – 15 slices of pepperoni
transfer the dough from the count to
the oven. 70 – 80 g of fresh mozzarella (any
fresh mozzarella that you can find
Dressing the Pizza Dough works, we use Quality Cheese brand
of fresh mozzarella
The Pizza dough is a blank canvas
and you can dress it any way to 1 tbsp olive oil
like. One of the ways we like to
dress our pizza’s at home is:

Ingredients are in order of how they

would be put on the pizza:

¼ cup canned tomato (simply lightly

 Breads Pizza at Home 2 Ways 29

Directions
Cooking the Pizza: Remove from the oven and place on a
cutting surface, and cut into 4 or 8
Having a pizza stone is the best way slices.
to cook the pizza in a home oven.
Enjoy
A large cast iron pan turn upside
down would work too.
Or a sheet pan turn upside down
would work too.

Pre-heat the oven to 550 F with the

pizza stone in it.

Dress your pizza once the oven is to

temp. If you dress your pizza and
have to wait for the oven, there is
a good chance that the dough will
stick and be harder to pick up and
put in the oven.

Cook the pizza for 5 – 7 mins (it

will depend on your oven and how hot
it gets) Until the crust is a nice
golden and has slight blistering.
Breads, Pickles and Preserves - Open Source Cookbook

MILA’S
30 PALAČINKE
MILA ZUKANOVIC
DAUGHTER OF ALEN ZUKANOVIC/PART-TIME
R&D - SOMUN SUPERSTAR
 Breads Mila’s Palačinke 31

Palačinke are the Balkans version of

French crêpes.
They are easy to make and, unlike Our top ranked palačinke fillings
crêpes, the batter doesn’t need to are 1. Nutella (duh), 2. Berries,
rest—you can start frying them whipped cream and maple syrup, 3.
right away. Mila and I fry Apricot jam sprinkled with toasted
palačinke together on Sundays, walnuts. We find it’s more fun to
often listening to Croatian rock put the fillings on palačinke and
provocateurs Let 3 or gems by The roll them, not fold them.
Streets, like “4 o’clock” and
“Heaven for the Weather”. Today
however, we listened to “One World:
Together at Home” live special on
YouTube—just about as quarantine as
it gets.
 Breads Mila’s Palačinke 32

Ingredients Directions
Makes 18 palačinke In a medium bowl, mix together all
dry ingredients.
Dry ingredients
3 cups flour In a large bowl, mix all wet
2 Tbsp sugar ingredients.
2 tsp baking soda Pour the dry ingredients into the
1 tsp baking powder wet ingredients and stir well until
the batter is smooth and runny. Add
Wet ingredients more milk if needed. It’s ok if
2 eggs there are few clumps here and there.
3 Tbsp oil
3 cup milk Heat a large pan over medium heat
1 cup yogurt and lightly coat it with oil. Drop
1 cup beer (it’s for the bubbles) pancake batter onto the pan, then
tilt the pan and twirl it until the
batter is evenly distributed in a
thin layer.

Fry for about 30 seconds on one

side, until the underside is golden,
flip and fry for another 20 seconds
on the other side.
Meats - Open Source Cookbook

NICK’S
33 DESPERATION
FRIED RICE
 Meats Nick’s Desperation Fried Rice 34

It's the perfect hangover meal,

broke student meal, desperation
meal.
By @thegodofcookery The dish itself has been around in
China for over 1400 years and has
almost never order it at
restaurants. We know it as a quick
Everyone knows fried rice. It's the hundreds of regional variations and easy meal that turns cold rice,
quintessential, ubiquitous, iconic from the classic Yangzhou (or Yung leftover veggies and a bit of meat
Chinese rice dish that's a staple Chow) Rice with char siu pork and into a tasty, guaranteed
at food courts and fine dining shrimps, to the high banquet "瑤柱蛋 crowd-pleaser. It's the perfect
restaurants alike. There are 白炒飯", an extremely technical, hangover meal, broke student meal,
versions in Japan (chahan), South tough-to-master version with fried desperation meal. Because sometimes
Korea (bokkeumbap), and even egg whites, dried scallops and a dead simple fried rice with
Ecuador (chaulafan), not to mention crisp gai lan. sliced hot dogs, egg and a handful
chef-y takes by Danny Bowien and of scallions is the best thing ever
Jean-Georges, who've made their But, as every Chinese kid knows, when you're in need of a bit of
names off of it. the best fried rice is the one you comfort - especially during these
make at home. Chinese families crazy and uncertain times.
 Meats Nick’s Desperation Fried Rice 35

Ingredients Intro
Day old rice Fried rice is more a theoretical have on hand will do.
Proteins dish than it is a recipe that gets
Vegetable measured, executed and then The same applies for equipment. If
Seasoning replicated. you have a wok, chances are you
Acid don’t need instructions on cooking
Of course there are plenty of fried fried rice. For those without a
rice recipes out there and I do urge
Equipment you to try them. But at the core,
wok, any medium depth vessel like a
dutch oven or a rondeau will work.
fried rice is a dish that is meant Avoid deep pots as it will be hard
Dutch oven to utilize whatever is leftover in to stir.
or your fridge and pantry.
Heavy walled pot like a rondeau Which brings me to my last point:
or Therein lies a set of base heat. I like cooking this dish hot.
Saute-pan principles for fried rice where if The hotter the vessel,the less
Or followed, pretty much any ingredient likely things will stick. While our
Skillet can work. This dish is able to flex home cooked versions will lack the
in ways most can’t which makes it “wok char” of the restaurants, high
perfect for a time of quarantine. heat will allow things to
caramelize which adds a nice
You don’t need to hump it to five dimension. However the hotter you
different Asian grocery stores to run, the quicker you need to work.
find the right abalone sauce to make
this dish right. Whatever you
 Meats Nick’s Desperation Fried Rice 36

Step 1 - Egg
The first rule of fried rice is that
it must contain egg in some shape or
form. You can use egg whites or
more commonly, scrambled egg.
Hardboiled, soft-boiled or poached
eggs don’t count although one could
make the argument that an egg
sunnyside up does.

This however should be your first

step in the cook. As a rule of
thumb, keep your egg to rice ratio
at about 1:3.

Direction
In your pot, add a little bit of
oil. At high heat, add your
scrambled egg. Stir the egg to form
big chunks. You don’t want a runny
scramble so don’t worry about
“overcooking” it. Once cooked, get
your rice ready.
 Meats Nick’s Desperation Fried Rice 37

Step 2 -Rice
The only hard fast rule of fried Heat up your pot with some oil. Get
rice is that you HAVE to use day old it ripping hot.
rice.
Once it’s screaming, add your rice.
You cannot use fresh rice. It will It will start to snap, crackle, pop
not work. Aside from it being (please don’t sue me). This is good.
almost entirely in-effective, you Constantly stir. We have to move
will be the subject of ridicule. quick. Like 20 - 30 seconds quick.

Do you really want to be ridiculed? In this photo I added my meat as

Quarantine is emotionally taxing well. That’s because I got
enough. impatient. Which is fine. This
dish is for impatient people.
The other thing to consider is the
“rice to other-ingredient” ratio.
Rice should be approximately 60% of
the dish.

Direction
Remove your rice from the fridge and
ensure that it is loose. Break up
any big clumps. Set aside.
 Meats Nick’s Desperation Fried Rice 38

Step 3 -Protein Direction

What’s so beautiful about fried rice Now that your pot is cooking the
is that almost any protein will rice, add your proteins along with
work. Shellfish, chinese sausage, the egg you put aside.
leftover roasted chicken, smoked
beef brisket, mortadella, Keep stirring.
gauncialle, pancetta, kofta, ground
lamb, even hot dogs will work. I’ve For delicate proteins such as fish
yet to find a protein that doesn’t or seafood, you will need to decide
work in fried rice. As a kid, I if you want to add them in now or
used to make fried rice with Vienna later depending on the rest of your
sausages. That’s right. Sausages ingredients. The last thing you
from a fucking can. It works. want to do is overcook the fish or
seafood.
Cut whatever protein you have in
bite size chunks. Protein should be
roughly 30-40% of the dish.

At this point, you’re not really

cooking the meat insomuch as you are
reheating it. You just want it to
dance in your vessel to take the
chill off.
 Meats Nick’s Desperation Fried Rice 39

Step 3 - Vegetable Direction

You don’t have to add veggies to Now your pot should have rice, egg
your fried rice. It’s optional. But and proteins intermingling. Add
that would make you somewhat of a your veg. Keep stirring.
troglodyte.
If you’ve noticed, we haven’t turned
Plus, all that produce you panic down the heat. We don’t want to.
bought at the grocery store and now This is why you have to keep
is on the brink of rotting in your stirring and keep moving fast.
fridge, makes a perfect partner for
your proteins.

MOST veggies work. I tend to

gravitate towards leafy greens
(kale, gai lan, bok choy, spinach,
collards) and some root vegetables
like carrots or parsnips. Other
veggies like broccoli, green beans,
green peas, brussel sprouts, etc,
work well too.

Remember, cut everything bite size

and prepare (blanche) it in advance.
 Meats Nick’s Desperation Fried Rice 40

Step 4 - Seasoning Direction

How you season your rice is entirely NOTE: Embrace the MSG. Don’t be
up to you. The variations are scared of it. MSG is going to take
endless. It would be an exercise in your dish from a 10 to an 11 100% of
wasted energy to list off the the time.
varieties of seasoning.
Your vessel should have rice, egg,
Think of seasoning as your wardrobe: protein and veg congregating
what you put in there probably is actively like a bunch of
going to be influenced by what virus-denying-gun-toting
ingredients you have but also what libertarians. You’re ingredients
mood you are in. should not be social distancing.

I’ve put everything from soy sauce, Add all your seasoning and keep
abalone sauce, fish sauce, Maggi, stirring to ensure everything is
ball park mustard, kimchi, ketchup, well coated. Stir with vigour and
sriracha, curry powder, to straight rhythm but more importantly try not
up black pepper in my fried rice and to stir in a way that will break the
they all felt holistically eggs.
acceptable.

As a rule of thumb, season to your

liking but know that the more sauces
you add, the wetter your rice will
be.
 Meats Nick’s Desperation Fried Rice 41

Step 5 - Acid/Garnish Direction

These two get wrapped up together Turn the heat off and if using an
because they essentially are a electric stove, place vessel on a
finishing touch. cold burner.

A rather “new school” approach Let the rice sit in the vessel. The
within the evolution of fried rice residual heat will crisp some of the
adding some acid or garnish can edges of the rice which I like.
really brighten the dish and add a Total personal preference.
level of complexity.
Plate rice in a pasta or soup bowl.
As with most cooking that requires Don’t put it on a plate. I mean you
balance, try not to over do it with can, but my inner-Asian cries at
the acid. Last thing you want is that idea.
your beautiful fried rice tasting
like vinegar. Garnish with topping of your choice.

Things I like to add to fried rice

are bruinoised dill pickles, pickled
mustard greens, pickled lotus root,
watercress (for that bitterness) to
just name a few.
Meats - Open Source Cookbook

CRAIG’S
42 PINEAPPLE
FRIED RICE
CRAIG WONG
CHEF/OWNER - PATOIS
 Meats Craig’s Pineapple Fried Rice 43

We were greeted with the warm hospitality

that is afforded to most restaurant workers.

During the summer of 2017, Craig Patois was bursting at the seams Well, it did for us.
Wong - an incredibly close friend and Smoke Signals was moving full
of mine - and I decided to take a steam ahead. Our respective The minute we touched down to the
short trip to New York to attend restaurants were demanding more and time we left, we averaged about 5
Danny Meyer’s Big Apple BBQ Block more of us and I think we just meals a day and at every
Party. needed our own time to fuck off. restaurant, we were greeted with
the warm hospitality that is
I had pitmasters I wanted to meet. Under any other circumstances, a afforded to most restaurant
Craig had an old culinary classmate trip to New York (for Torontonians) workers. We were slammed with
he wanted to catch up with (Chef JP is as big of a deal as going to the courses we never ordered and
Bourgeois who was at Blue Smoke cottage: It’s a morsel of respite bombarded with drinks insisted on
then). Really though, both of us but ultimately, the trip rarely us by the front-of-house.
just wanted to get the fuck out of defines a moment in time.
the city. Craig met his idol Danny Meyers. I
 Meats Craig’s Pineapple Fried Rice 44

met a handful of BBQ legends were spontaneously invited to the

including Jeff Jones - part owner summer closing of Eleven Madison
of the Skylight Inn which had been Park, which at the time was just
selling bbq since the 1940’s (and ranked the “best restaurant in the
is the uncle to now-famous world”. Admittedly, I dragged my
pitmaster Sam Jones). Jeff had heels. Craig continued to prod me
been working in bbq for decades and into going. Fine. Let’s go.
he shared all his trade secrets
with enthusiasm. This was a closing party like no
other. Questlove was dj’ing,
We chewed the cud for hours. I drinks were flowing with reckless
remember one of the last things abandon, people were spray painting
Jeff said to me in his deep the walls and Daniel Humm, the
Carolinian twang was “Remember chef/mastermind/co-owner behind the
these tips. I want ya’ll to be the three Michelin Star restaurant, was
best bbqer in the world.” I smiled. perched atop a plinth pouring out a
magnum of champagne like he was
The remainder of that trip included drunkenly pissing in the bushes.
more restaurants and more moments
of gracious hospitality. The trip Craig tugged on my arm and motioned
however would come to a screeching towards the kitchen. We meandered
crescendo on our last night. through the herd of New Yorkers -
which seemed endless - until we
Without any rhyme or reason, we reached a smallish group of people
 Meats Craig’s Pineapple Fried Rice 45

congregating amongst the towers of

shiny stainless steel equipment.

JP Bourgeois was hovering over a

bbq whole hog. Socialites, kitchen
staff and New York foodies flanked
him as they were pulling pieces of
succulent meat from the pig. “Dig
in!” JP hollered. Don’t mind if we
do.

We left the party at 4am in order

to catch a 6am flight. High on
adrenaline, walking back to our
hotel, we stopped at a park bench
to have a bit of a breather. With
shit eating grins stretching ear to
ear, we sat there comfortable in
our own stillness.

Craig then broke that silence, and

with gleeful curiosity asked “what
the fuck just happened?”
 Meats Craig’s Pineapple Fried Rice 46

Ingredients Directions
½ pound of shrimp It’s best if you cook the rice the
1 cup sliced mushrooms night before. Spread your rice in a
3 eggs baking tray and leave it in the
2 cups of cooked, cooled rice fridge for a good night’s sleep.
½ cup diced pineapple
1 cup spinach The next step: choose your pan. A
2 cloves of garlic carbon-steel pan is ideal, but a
2 ounces soy sauce deep, non-stick frying pan is a good
2 ounces of neutral oil such as option. A well-seasoned cast-iron
canola or grapeseed can also work, although it might
require a bit more oil to keep the
rice from sticking.

This recipe was originally published At the restaurant, we’ll cook

in Toronto Life. everything together in a single wok,
but a home stove doesn’t get hot
enough for that. So, instead I
prepare the fried rice
“paella-style,” which means prepping
each ingredient separately, then
combining everything at the end.

Peel your shrimp.

 Meats Craig’s Pineapple Fried Rice 47

Heat up some grapeseed oil, and put thereby forcing the still-runny yolk Then throw the rest of the
shrimp in the pan. As the shrimp into the heat. The eggs should be ingredients, including the spinach,
sizzles, bring the temperature of cooked harder than you’d cook eggs into pan.
the oil down. for a scramble. If the eggs are
undercooked, they’ll just blend into
After a quick stir, the fried rice
Add crushed garlic and season with the rice—and I love big hunks of egg
is ready to be served.
salt. in my fried rice.

After about a minute and a half, Toss the pineapple into the pan for
flip the shrimp. Once they begin to a quick sear so it can caramelize
curl and turn opaque remove them slightly.
from the heat. Cook them to about
95% doneness. Finally, it’s time for the most
important ingredient: the rice. Make
Add mushrooms with some salt and sure not to overcrowd the pan,
garlic. Season liberally. though! Make your rice in batches
to keep the rice from turning mushy.
Crack and beat your eggs. Add a bit more oil here—the rice
should look shiny. Then, cook for
The egg component is the trickiest another two to three minutes until
part of this dish. As the the rice is heated thoroughly. Now,
salt-seasoned egg mixture bubbles in you can kill the heat and season the
the oil, use your spoon to drag the rice with soy sauce.
cooked potion around the pan,
Meats - Open Source Cookbook

48 CASSOULET
 Meats Cassoulet 49

Ingredients Soak Your Beans

450g white navy beans 1.Put beans into a container with
4 chicken legs salt and water and soak overnight.
4 garlic sausages
1 cup cubed guanciale or salt pork 2.Before cooking, drain beans.
or bacon
3 medium carrots (cut into thirds)
3 celery stalks (cut into thirds)
2 cups onions diced
Browning
4 cloves garlic minced
1 tbsp ground black pepper 1.Heat duck fat in dutch oven and
1 tbsp kosher salt render guanciale/salted pork until
2 tbsp duck fat or lard golden brown.
1 litre chicken stock
1 litre water 2.Remove guanciale from oil and
1/4 cup bread crumbs or panko reserve in a bowl.

Bouquet Garni 3.Generously coat skin of chicken

6 stalks parsley with black pepper.
3 bay leaves
1 tbsp whole peppercorns 4.Place chicken skin side down in
dutch oven and cook for about 8 mins
(until skin is deep golden
 Meats Cassoulet 50

brown). Flip chicken and cook for Water. need to add water. If so, slowly
another 3 - 4 min. Remove chicken run water down the side of the pot
and place in a bowl. 4.Bring to a boil then reduce to a as not to disturb the crust.
simmer on medium-low heat.
5.Place sausage in pot (yup with
that same liquid fat) and brown on 5.Simmer for about 1 hr until the
all sides. Once a deep golden beans are soft.
brown, remove from pot and place it
in bowl. 6.Once beans are cooked, remove
carrots, celery, bouquet garni and
discard.
Cooking Beans
7.Combine guanciale with beans and
1.Throw diced onions and minced stir. Next, place sausage and
garlic into your pot of liquid fat finally chicken on top (skin side
and cook on medium heat until up). The chicken should pretty much
onions are soft and translucent. cover all the beans.

2.Once onions are translucent, stir 8.Bake in oven at 300º for

in drained beans ensuring approximately 2-3 hours. It will
everything gets evenly coated. start to form a crust on top (this
is a good thing).
3.Combine carrots, celery, and
bouquet garni, chicken stock and 9.Check occasionally to see if you
 Meats Cassoulet 51

10.The consistency should be like

baked beans. It shouldn’t be watery.
For instructions
on how to make
11.During the last hour to hour and
a half of cooking - as the fat
rises - sprinkle bread crumbs on top
and incorporate into liquid layer of

a bouquet garni
fat. As breadcrumbs brown,press down
with a spoon and add a new layer of
breadcrumbs. Repeat until no more
fat rises. During this process, a
deep crust should form.

12.Once the top is the colour of

mahogany brown, remove from oven and https://www.foodnetwork.c
serve.
om/how-to/articles/how-to
-make-a-bouquet-garni-a-
step-by-step-guide
Meats - Open Source Cookbook

52 ALEX’S
BEEF PHO
 Meats Alex’s Beef Pho 53

Ingredients Making Your Pho

20 quarts water 1.Rinse bones with cold water and 6.Toast star anise, cinnamon, and
2 lbs shank or marrow bones place into large stockpot and cover black peppercorns and add to
2 lbs of oxtail with 10 quarts water. stockpot. As youʼre adding the
1 lbs of bavette or flank sliced vegetables, bring the contents of
thinly 2.Bring the bones to a boil and let the stockpot to a boil and skim any
1 large carrot simmer for 3 mins. gunk that comes to the surface. Let
1 large white onion simmer for 4 hours on medium heat.
1 large piece of ginger 3.Drain pot and rinse bones in cold
1 bulb of garlic water and return to stove with a 7.Place bavette in freezer for at
2 pcs star anise fresh 10 quarts of water. least 20 mins for it to firm up
1 cinnamon making it easier to slice thin.
1 tbsp black peppercorns 4.While waiting for step 2 slice
rice noodles ginger, carrot, onion lengthwise and 8.Slice bavette into thin slices
cilantro place on a baking sheet and broil on remembering to slice across the
sliced green onion high until it chars the surface of grain.
Lime the vegetable.
9.Add to the beef one teaspoon of
Garnish 5.After step 3 is completed add cornstarch, one teaspoon of fish
Cilantro vegetable to stockpot with the fresh sauce and half a teaspoon of thinly
Culantro water. minced ginger.
Thai Basil
10.Place rice noodles in pot of
boiling water. Take off the heat
once noodles are in the pot and let
 Meats Alex’s Beef Pho 54

sit for 10 mins.

11.Drain and rinse noodles with cold

water. Arrange noodles in bowl.

12.Taste stock and add fish sauce

and salt to taste.
Phở tái
13.Heat noodles in the bowl up by
adding stock to the bowl of noodles
without anything else in it. Hold
the noodles back and pour out the
stock back into the pot. Let the
Phở tái
stock come back up to a boil, then
take the bowl of noodles, add the
remaining ingredients such as the
beef, green onion and Cilantro.

14.Ladle hot stock into the bowl

Phở tái
Phở tái
over the beef allowing the heat from
the stock to “cook” the beef”

15.Add lime and garnish.

Meats - Open Source Cookbook

TAIWANESE
55 BEEF NOODLE
SOUP
 Meats Taiwanese Beef Noodle Soup 56

Ingredients Ingredients Directions

SERVES 15 - 20

Soup Base Toppings 1.Chop daikon into large 2-3"

4 ¼ lbs Beef Shank Baby Bok Choy (usually 1/2 to 1 chunks.
1 lb Beef Tendon stalk per person)
1 Medium Daikon (peeled) Chinese wheat noodles - See Recipe 2.Cut ginger into 5-7 slices.
2 cups Pickled Mustard Green, medium Chopped green scallions
diced Chopped cilantro (optional) 3.Roughly cut the beef shank into
2 pcs Ginger Washed with Skin on 1 tbsp chicken bouillon large 2-3" chunks, varying the angle
2 - 3 pcs cinnamon broken into Water for boiling noodles of the cuts so you end up with
thirds different shapes and sizes for a
1 tbsp Sichuan peppercorns more interesting "mouth feel." Wash
2-3 pcs Whole Star Anise tendon and cut into 1-2" pieces.
3 tbs (heaping) Sweet Flour Sauce Generally, you want to have the beef
aka Sweet Bean Paste shank cut larger than the tendon as
3 tbsp (heaping) Spicy Bean Paste the tendon takes longer to soften.
4 tbsp Ketchup
2 cups Tomatoes (finely diced) 4.Heat 1 tbsp of oil on high heat
1 ½ cups Soya Sauce and once the oil is hot, stir fry
⅛ cup Shaoxing wine the chopped pickled mustard greens
6 ½ cups Water for about 30 seconds until heated
1 tbsp Vegetable Oil through and fragrant. Remove and
let cool. Keep the burner on for
next couple steps.
 Meats Taiwanese Beef Noodle Soup 57

5.In the same wok, add 4 TB of oil Stick the spice bag into the middle 13.Bring a pot of salted water to a
and while the oil is still cold, add of the meat pile so it doesn't float boil and cook noodles till al dente.
the star anise, cinnamon, and to the top.
Sichuan peppercorns and stir fry 14.Divide noodles among large bowls
until fragrant (about 30 seconds). 9.Add water to just cover the meat. and ladle in beef broth and noodle
Remove spices and set aside to cool Add the daikon on top. water into each bowl in a 1 to 2
before putting into spice bag. ratio (or to your preference). Add
10.Cover pot and cook for 25-35 meat and bok choy, garnish with
6.In the hot wok with the leftover minutes or till tender. While the cilantro, green onions, and the
oil from frying the spices, add the meat is cooking, wash and prep the pickled mustard greens.
ginger and stir fry it for 30 bok choy, green onions, and
seconds or until fragrant. Add the cilantro. 15.You can also scoop up the beef
beef shank and tendon to the wok and and daikon directly and serve it as
brown for about 3 minutes, stirring 11.When the meat is almost done, a main dish with steamed rice (minus
occasionally. start bringing a large pot of water the broth, which is quite
to boil, and add the chicken concentrated and salty by itself).
7.Add the tomatoes, sweet flour bouillon to it. Once it is boiling,
sauce, spicy bean paste, and ketchup blanch the bok choy for about a This recipe makes a huge batch of
to the wok. Cook for another few minute, then remove and set aside. concentrated broth and stewed beef.
minutes before removing it to your You can divide the remaining
pot. 12.When the meat is done, carefully concentrated broth and meat into
release the steam and remove cover. smaller batches once they have
8.Pour the soy sauce and Shaoxing Discard the spice bag. cooled and freeze it.
wine over the meat in the pot.
 Meats Taiwanese Beef Noodle Soup 58

Ingredients Directions
Noodles 1.Dissolve salt in water.
300g All Purpose flour
135g water 2.Mix water with flour and knead
1 tsp salt until comes together.

3.Cover and rest for 1 hour.

4.Knead again and rest another 30-45

mins.

5.Roll out to desired thickness

(generally between ⅛ - ¼ inch) and
cut to desired width.

6.Dust with corn or potato starch to

prevent the noodles from sticking
together. Reserve in a container
until ready to cook.
Meats - Open Source Cookbook

CANICE’S

59 PORK AND
CHIVE
DUMPLINGS
 Meats Canice’s Pork and Chive Dumplings 60

Ingredients Directions
4.If you’re freezing: set on a
1.5 lb medium ground pork (optional: 1.Finely mince or food process the baking sheet with space around each
sub in 0.5 lb of finely chopped chives, garlic and ginger. dumpling. Freeze for an hour, bang
shrimp) the whole sheet on the counter until
1 package wrappers (1 lb) 2.Add to bowl with pork, dump in all they come loose and put in a freezer
1 bunch flowering chives or Chinese the seasoning (and broth if you have bag. Keeps in freezer for a month or
chives it). Stir, in only one direction, two.
2-4 garlic cloves, to taste until smooth, even a little sticky.
2 tbsp fresh ginger ‘Beating in’ the liquid incorporates If cooking immediately:
2 tbsp light soy sauce it into the meat and makes it
2 tbsp Shaoxing rice cooking wine springy, instead of shrinking while 5.For pan-fried potstickers: swirl
(the brown varieties have more cooking and leaving you with a some oil into a hot pan, set the
flavour, avoid the clear wines) saggy, empty bag of skin. dumplings in evenly and shake the
2 tbsp Chinese chili oil pan so they don’t stick. Fry on
1-2 tbsp sesame oil 3.Start folding: put about 1 tbsp medium-high heat til they have brown
A few tablespoons of broth filling in the centre of the crispy bottoms. Add in a 1/4 cup
(optional) wrapper, dip your finger in a bowl water and cover. Steam until water
1 tbsp cornstarch of warm water, wet the entire edge, evaporates, remove lid and fry til
1 tsp sugar fold in half and pleat from one edge crispy again, adding a little more
1 tsp white pepper to the other, pinching shut as you oil if needed. Always shake the pan
1 tsp salt go. Pinch the entire the edge again to prevent sticking.
for good measure.
6.For boiled dumplings: bring pot of
water to rolling boil. Add
dumplings.
 Meats Canice’s Pork and Chive Dumplings 61

7.Stir frequently til it comes back

to a boil. Keep cooking for another
3-4 minutes, add some Chinese greens
in the last minute if you want some
veggies with it. Drain the whole
thing.

8.Serve with a dipping sauce made of

equal parts Chinkiang black vinegar,
light soy sauce and Lao Gan Ma chili
oil, and a few drops of sesame oil.
Minced garlic and sesame seeds are
also good additions.

9.You might end up with leftover

filling. If you do, it is excellent
stir-fried with Shanghai noodles and
sad fridge vegetables.
Meats Canice’s Pork and Chive Dumplings 62

Sure, you could make

dumpling skins from
scratch if you want to
impress Instagram
 Meats Canice’s Pork and Chive Dumplings 63

A Few Notes
Sure, you could make dumpling skins suggestions — these are adapted from
from scratch if you want to impress my mom’s, but there are many
Instagram, but store-bought is more combinations of aromatics and
efficient if you're mass-producing proteins: shrimp and chive, pork and
300 of these. Hung Wang in cabbage, beef and celery, pork and
Scarborough produces great skins dill, chicken and shiitake, lamb and
that are available in every Asian coriander.
grocery and even gwai lo (Ed. Note:
White people) stores like No Frills If you’re adding a watery veggie
or Freshco; they are pliable, thin like napa cabbage or bok choy: chop,
and never dried-out. A one-pound salt and squeeze before you add into
package of two vacuum-sealed cells filling.
contains about 70 skins.

Lao Gan Ma is my preferred brand of

chili in oil, the most important
thing is you do not use Sriracha or
I will violate the rules of social
distancing and come to your house
and murder you.

As with all Chinese peasant food,

the proportions and ingredients are
Meats - Open Source Cookbook

PEPPERONI

64 PIZZA BY
WEREWOLF
PIZZA
 Meats Pepperoni Pizza by Werewolf Pizza 65

Ingredients Making Your Dough

SERVES 4

Dough 1.In a suitable bowl, mix in the

500g All purpose flour (unbleached) flour, salt, and yeast.
16g Kosher or Sea Salt
1g Instant Dry Yeast 2.Slowly add in water, with a wooden
350g Water spoon and start mixing all the
ingredients to combine. Mix until
Sauce the consistency of your dough starts
1 can (796ml) of whole or diced to look ‘shaggy’. Then let it rest
tomatoes (no salt added) for 15-20 minutes.
Kosher or Sea Salt to taste
6 tbsp of Extra Virgin Olive Oil 3.At this point, lightly oil your
1 tsp of White Sugar hands and pick up your loosely
1 tsp of MSG formed mass of dough. Then as best
as you can, fold your dough 4 times
Toppings into itself. Place the dough (seam
Shredded Marble Cheddar side down) into your mixing bowl and
Pepperoni (Ones with natural casing cover tightly with plastic wrap.
preferred, if not any pepperoni you
like will do) 4.Leave your covered dough to sit
for 24 hours at room temperature. It
should double in size and you’ll see
bubbles start to form.
 Meats Pepperoni Pizza by Werewolf Pizza 66

Making Your Sauce

4.On a lightly floured cutting board 1.Open your can of tomatoes and
or countertop, start dividing your drain the juice.
dough into 4 equal portions. I
usually do this with a knife or 2.Place drained tomatoes into a
kitchen scissors. cylindrical container.

5.Lightly oil your hands and pick up 3.Add salt, sugar, MSG and the olive
each dough portion and start tucking oil.
it into itself 4 times (top to
bottom, side to side). This will 4.Slowly stir and taste. Make
form your dough balls. adjustments according to your taste.

6.Place your dough balls into 5.When you’re happy with your sauce,
lightly oiled plastic food start blending with your hand mixer
containers, and place them in the or an immersion blender.
fridge for 48 hours. If you don’t Alternatively, you can pulse in a
have containers, ziploc bags will blender like a Vitamix.
also work.
6.Blend until consistency is smooth.
7.Remove dough from fridge at least Now it’s ready to use.
1 hour before using. This allows the
dough to come to room temperature,
and makes it easier to work with.
 Meats Pepperoni Pizza by Werewolf Pizza 67

Baking Your Pizza

For this pizza, set the oven to 450º Once your pizza is done and out the
and let it preheat for at least an oven, let it cool for 2 minutes
hour. While the oven is preheating, before removing from the pan. Use a
oil your cake pan with olive oil. small spatula to remove the pizza by
Place your dough ball into your pan. gently sliding it out onto a cutting
Oil your fingers, and in a gentle board. It should slide out rather
but firm manner, start dimpling your easily because of the nicely oiled
dough out towards the edge of the pans. These pies will be airy, thin,
pan, using just your fingertips. If and chewy. The sauce and cheese to
the dough starts retracting from the edge will give you a nice salty
edge, wait 5 minutes before you cheese crust. The bottom should be
start dimpling again. golden brown and crispy. Enjoy!

Once your dough is shaped the way Side Note: I like to pair this pizza
you want it, sauce your pie right to with an ice cold Coca-Cola. To me it
the edge, sprinkle cheese right to complements in a way that beer or
the edge, and lastly add your wine can’t.
pepperoni right to the edge.

Place your pie into your oven and

bake for 10-12 minutes.
Meats - Open Source Cookbook

JESSE’S NO
KNEAD, NO
68 SKILL NEEDED
SQUARE PIE
WITH BACON
JESSE FADER
CHEF/OWNER - PARIS PARIS, SUPERPOINT,
FAVORITES, WOODHOUSE BREWERY
 Meats Jesse’s No Knead, No Skill Needed... 69

Equipment Ingredients
Scale (weed is legal, these are Dough
cheap and everywhere now) 395g Bakers Flour
Mixing bowl 15g Salt
Whisk 395g water (room temp)
Wooden spoon
7g Yeast
Box grater
2g Sugar
Cake pan
Resting rack 13g Olive oil
Spatula (or some kind of lifter to
get the pizza from pan to said
resting rack)

*If you have a pestle and mortar and

a microplane than you’re a Chef and
don’t need me. Mostly you will need
them for the garlic herb dip...if
not use a big knife and take your
time.
Meats Jesse’s No Knead, No Skill Needed... 70

...please let’s stop using the

term “opening up” a pizza to
describe rolling out dough.
You sound like an ass.
 Meats Jesse’s No Knead, No Skill Needed... 71

Making Your Dough

This is a wet dough, a very wet it will go. Move quickly and make
dough 100% hydration which is nerd the dough while your bacon cooks.
talk for equal parts flour to water. *cooking bacon this way gives you
Don’t worry about mixing times or nice straight flat slices so later
kneading and for sure don’t worry your pie won’t look like shit.
about stretching the pizza. You’re
going to follow the steps below and Find yourself some strong bakers
pour the mix into the pan, BOOM, flour (or bread flour) I used a nice
Ciao you’re done. organic product I stole from Patti
Robinson at my bakery cause
Note: Dear Pizza persons, please “quarantine hoarding at Lawblaws…”
let’s stop using the term “opening but Robin Hood won’t suck. Using a
up” a pizza to describe rolling out scale set to grams, weigh out and
dough. You sound like an ass. The combine the flour and salt, set
only acceptable terms are “roll the aside.
dough” and “stretch the
dough”...again, neither of which Next begin by whisking together the
we’re doing....I just needed to air water, yeast, olive oil and sugar.
that out. Let it sit at room temp while you
ready your pan.
First thing you want to do is get
some grocery isle bacon (6-8 slices) Grab a stick of butter and smear it
on a sheet pan and toss in your oven over every square inch inside your
which should be as hot as cake pan. Remove bacon from oven,
 Meats Jesse’s No Knead, No Skill Needed... 72

Ingredients Top and Bake

transfer bacon to a towel and dump Sauce Once your dough has filled out the
bacon fat into cake pan with some 1 (28-ounce can whole tomatoes) pan and risen about 80% up the sides
Olive oil and let it cool a bit. 2 Cloves Garlic (crushed) you’re ready to top and bake. The
2 tsp Kosher Salt idea here (and the sole purpose of a
Return to the dough, add your wet 1 tbsp Dry Oregano square pie in my opinion) is to
ingredients to dry, or vice 2 tbsp Extra Virgin Olive Oil create “cheese walls” -the crispy
versa...really doesn’t matter. Stir cheesy perimeter to your oooy gooy
with a wooden spoon until well mixed center. Begin by adding shredded
and dump straight into the middle of Making Your Sauce mozzarella around the edges first
the prepared cake pan. Wrap tight and give a little poke to help it
with Plastic wrap and leave it You can pretty much find quality get down some and then cover the
somewhere warm to proof for an hour tomatoes anywhere these days, my remainder of the dough in cheese.
or two. favourite are by Bianco DiNapoli. I
like to use whole tomatoes and crush
by hand for a few minutes. Stir in
crushed garlic, olive oil, salt and
Dry oregano. This is a no-cook
sauce. Freeze whatever you don’t use
or make like ten more pizzas.
 Meats Jesse’s No Knead, No Skill Needed... 73

Ingredients Making Your Dip

Next add dollops (maybe like 15 Garlic Herb Dip Toronto doesn’t have a pizza
blobs) of sauce ON TOP OF THE CHEESE 1 Bunch of basil identity per say, we have some
and lay your perfectly flat strips 1 Bunch Parsley really exceptional pizza but none of
of bacon on top. Cover with foil and 1 Bunch Chives it was birthed here. What we did
place into your screaming hot oven 2 Cloves garlic have was Vinny Massimo’s on college
for 10-12 minutes. 1 Jalapeno (halved) and what we do have is the long line
1 Cup Olive Oil of pizza shops offering the
After the ten minutes remove the 1.5 Tsp salt eponymous crust topping garlic herb
foil and let the bacon get crispy 2 Shakes *Maggi Seasoning dip. If Toronto has given one unique
and the cheese bubbly and brown, and defining character to the pizza
another five minutes. The pizza is world, it would be this.
done when the sides release and the
bottom crust is nicely crunchy. Bring a small pot of water to a
boil, blanch all the herbs and shock
Using a spatula, gently slide the in an ice bath. Wring the water out
pizza onto a wire resting rack to from the herbs and run a knife
cool before cutting, this will keep through them before adding to a
your pie from getting a soggy pestle and mortar (if you don’t have
butt...use that window to make your one use a food processor or just
dip. keep chopping) add the garlic,
jalapeno, salt and start smashing.
When you have a smooth consistency
season with the *Maggi.
 Meats Jesse’s No Knead, No Skill Needed... 74

I’m Positive this is not in the

original recipe but Maggi adds a
pleasant savoury depth and pretty
much makes everything taste better.

Next find yourself a plate and drop

a good splash of the herb dip onto
it. You should have a shitty ranch
dressing in the door of your fridge,
now is it’s time to shine. Add a
generous glug of ranch to the plate
and as we’re all washing our hands
incessantly, use your pointer finger
to slash the ranch through the herb
dip.

Get the biggest knife you have and

cut you perfect pizza into 8
squares, give it a dunk in your dip
and hand it over to you partner or
someone you love. Devour the rest
and feel the shame of eating an
entire pizza in the pajamas you
haven’t changed out of for 3 days.
Meats - Open Source Cookbook

MEZZE
75 MANICHE
ALLA GRICIA
KYLE RINDINELLA
CHEF - ENOTECA SOCIALE
 Meats Mezze Maniche Alla Gricia 76

Ingredients
400g Dried Mezze Maniche or Rigatoni 3.Cook the pasta until al dente, or
1 1/2 cups (200g) Guanciale or roughly 3 minutes less than the
Pancetta package instructions.
2 cups + ½ cup (200g + 50g) Grated
Pecorino Romano 4.Once the pasta is cooked add it to
1 tsp (5g) Fresh Cracked Black the pan, reserving 1 cup of the
Pepper pasta water, over low heat and toss
to coat the pasta in the guanciale.
Directions
1.Bring a large pot of water to a 5.While tossing the pasta, sprinkle
boil, and salt generously. in 200g of the Pecorino Romano, to
bring the sauce together,and coat
2.In a large frying pan render out the pasta. If there is too much
the guanciale, with a little bit of liquid, add more cheese to thicken,
vegetable oil, on low heat until if the cheese is clumping or too
the guanciale is crispy. Add in the thick, add some of the reserved
black pepper and briefly toast. Add pasta water.
in a splash of the pasta water to
stop the cooking process, and keep 6.Plate the pasta, and garnish with
aside. the remaining 50g Pecorino Romano.

Buon Appetito!
Meats - Open Source Cookbook

TED’S
77 NONNA’S
GNOCCHI
TED CORRADO
CHEF - BY MINISTRY
 Meats Ted’s Nonna’s Gnocchi 78

Ingredients Directions
450g russet potatoes 1.Boil the russets skin on until
450g ricotta tender, remove from liquid and peel
250g all purpose flour while still hot.
100g grated parmigiano
6 egg yolks 2.Pass through ricer or mill until
smooth. Season your potatoes with
Salt to taste
salt to taste.

3.Incorporate ricotta into warm

milled potatoes to get a smooth even
consistency.

4.Mix in egg yolks and parmigiano

until smooth and incorporated.

5.Lastly add flour and need to form

a ball of dough. Once all the flour
is incorporated dust the dough with
flour and set aside to rest at room
temperature for 20 minutes.

6.Once the dough has rested, working

on a wood or marble surface, dusted
your dough with
 Meats Ted’s Nonna’s Gnocchi 79

flour as well as your working 12.Drizzle some olive oil over the
surface. gnocchi and toss, again to prevent
them from sticking.
7.Cut the dough into 6 equal pieces.
14.At this point you could and your
8.Take one piece at a time and roll favourite sauce, Bolognese, brown
the dough into a long cylinder butter or pesto. Or you can store
shape, approximately as thick as them in your fridge up to 4 days.
your thumb. Repeat this step until
all the dough has been rolled out.

9.Cut the dough cylinders into

approximately 1 inch pieces and dust
with flower to prevent sticking. You
have made gnocchi!!!!

10.Get a pot of salted water on to

boil. Once the water is at a hard
boil drop in your gnocchi. DO NOT
STIR THE GNOCCHI.

11.Once they float, give them 30

seconds to a minute and strain.
Meats - Open Source Cookbook

TED’S
MEATABALLA
80 AND TOMATO
SAUCE
TED CORRADO
CHEF - BY MINISTRY
 Meats Ted’s Meataballa and Tomato Sauce 81

Ingredients Directions
Meatballs Mix bread crumbs with milk and soak
until really soft.
280g ground veal
280g ground pork Mix soaked bread mixture with eggs,
10g parsley (chopped) salt, pepper, and herbs together.
10g basil (chopped)
45g bread crumbs
Then add to both ground meats and
85g milk
2 eggs mix well.
40g grated parmigiano
5g cracked black pepper Let meatball mix rest in fridge for
10g salt or to taste 1 hour, shape into 65g balls.

Drop meatballs into simmering tomato

sauce, braise on medium simmer for
1.5-2 hours or until tender but
still juicy.
 Meats Ted’s Meataballa and Tomato Sauce 82

Ingredients Directions
Tomato Sauce Puree tomatoes and pass through a
mill, removing only seeds.
3 litres of canned tomatoes
500ml of chicken stock or water Add all ingredients to pot and bring
85ml extra virgin olive oil to boil.
5g chili flakes
3 cloves of garlic Simmer 10 minutes and add meatballs
Pinch of black pepper to braise.
Salt to taste
Meats - Open Source Cookbook

HOT

83 CHICKEN
FRIED STEAK
SANDO
MEGHAN ROBBINS
CHEF - SUPERPOINT
 Meats Hot Chicken Fried Steak Sando 84

Ingredients Directions
SERVES 2 OR 1 REALLY HUNGRY PERSON
1.Butterfly the pieces of steak. Lay
1lbs Round Steak between two pieces of parchment
paper and pound flat (if you don’t
For The Dredge: have a mallet just use the bottom of
200g All Purpose Flour a heavy pot or pan).
5g Black Pepper
10g Salt 2.Combine the AP flour with the
5g Cayenne first list of ingredients. Mix
5g Smoked Paprika together well, this will be the
5g Onion Powder first part of your breading.
5g Garlic Powder
3g Thyme 3.In a separate bowl mix the
375g Buttermilk buttermilk hot sauce, whisk together
10g Hot Sauce to combine.
100g Panko/ Breadcrumbs
4.In another separate dish have the
For The Gravy: panko/ breadcrumbs. Reserve any
1pc Shallot, diced extra spiced flour as well, as you
75g Butter may want to add a little more kick
75g All Purpose Flour to the final panko coating.
400g Milk
1/2pc Lemon, Juice 5.Take each piece of meat one at a
10 Parsley Sprigs, chopped time, and first dip in the spiced
4 Sliced Bread flour, then the buttermilk, then
 Meats Hot Chicken Fried Steak Sando 85

the panko. Repeat this process with Gravy

all the pieces of meat. Add the reserved oil back to the pan
and sweat the shallots in it. Add
6.Heat pan with a couple good glugs the butter, then the flour and cook
of cooking oil, and a small nub of out the raw flour taste. Add a
butter. Once the oil is hot add the little bit of the milk to the pan
breaded meat a couple pieces at a and start to whisk out any clumps.
time. Cook for a couple min per Add the remaining milk and keep
side, and cool on a wire rack. whisking until smooth. Add Chopped
parsley, and lemon juice at the end.
7.Reserve ¾ of the remaining oil Whisk all to incorporate.
from cooking the meat. Toast the
bread in the remaining fat, and make Assemble
sure to stand the bread on its ends Stack your fried steak on the
to stay nice and crispy. toasted bread and cover in gravy.
Add crunch if you’d like with some
lettuce. Feel free to get extra
messy and cover the entire sandwich
with gravy again!
Meats - Open Source Cookbook

CLARENCE’S
GRANDMA’S
86 CANTO
COUNTRY
CHICKEN
LEGS
 Meats Clarence’s Grandma’s Canto Country Chicken Legs 87

It has all the hallmarks of classic

Cantonese village cooking
My grandmother used to make this The key to this dish is not to The best thing about this dish are
home-y steamed chicken all the time overcook the chicken—it should be the chicken drippings that collect
when I was a kid, and I still crave silky, tender and really fragrant. on the bottom of the dish during
it every week. It has all the Many areas in Asia (including my steaming. These juices are full of
hallmarks of classic Cantonese grandmother’s home village of flavour—don't throw it away! You’ll
village cooking: honest Hoi-ping in China's Guangdong want to spoon it over the chicken,
ingredients, simple steaming, and province) prefer poached/steamed the rice, everything!
an intense natural-flavoured sauce chicken “just done”, where the meat
that makes it easy to down a lot of is just cooked through and there’s
white rice. still a touch of pink at the bone.
If you prefer your meat cooked
longer, steam for a few extra
minutes and check for doneness.
 Meats Clarence’s Grandma’s Canto Country Chicken Legs 88

Ingredients Directions
SERVES 4
1.To make the marinade, combine soy
4 fresh chicken legs, (drumstick and sauce, Shaoxing Wine, salt, sugar
thigh together, ideally with back and white pepper in a large bowl.
attached, it holds up nicer when Add chicken legs and massage until
steaming) combined. Add cornstarch and mix
well. The cornstarch will help bind
1-2 tbsp soy sauce the marinade together and give the
1 tbsp Shaoxing Wine chicken its silky, slippery texture.
2 tbsp kosher salt Add oil and mix well. Let stand on
2 tsp sugar the counter for at least 1 hour, or
Pinch white pepper ideally, overnight in the fridge.
2 tbsp cornstarch
1 tbsp vegetable oil 2. Remove chicken from the fridge
1 large knob fresh ginger, peeled, 1-2 hours before steaming and allow
sliced and lightly bruised to come to room temperature.
6-8 whole scallions, cut into 2-inch
pieces 3. Place a metal steaming rack stand
8 whole star anise, soaked in in a large wok or pot and add enough
Shaoxing Wine or water water to reach 1 inch below the top
of the stand. Cover and bring to
boil over high heat.
 Meats Clarence’s Grandma’s Canto Country Chicken Legs 89

4. Meanwhile, place chicken legs in covered, for 3 to 5 minutes.

a high-sided plate or dish in a
single layer. Don't overcrowd the 6. Remove dish from wok, and serve
plate—there should be enough room immediately with steamed jasmine
around the chicken to allow steam to rice and poached Gai Lan. Spoon
circulate and cook evenly. If you drippings over chicken and rice and
can’t fit all 4 chicken legs in the enjoy!
plate, steam in batches. Add ginger
and scallions (leaving some
scallions for garnish), placing them
around and between but not on top of
the chicken. Place 2 star anise on
top of each chicken leg.

5. Using folding retriever tongs (or

regular tongs or heat safe mitts),
carefully place the dish on the
stand in the wok, cover and let
steam over medium-high heat for
18-22 minutes or until chicken is
cooked through and juices run clear.
Garnish with remaining scallions,
turn off heat and let chicken rest
in wok, slightly
Meats - Open Source Cookbook

NICK’S
GRANDMA’S
90 PRESERVED
GREENS AND
PORK BELLY
Meats Nick’s Grandma’s Preserved Greens... 91

Mui
Chuy
Kow Yuk
梅菜扣肉
 Meats Nick’s Grandma’s Preserved Greens... 92

Ingredients Directions
2 pounds|880 grams pork belly, cut 1. In a large saucepan, cover the
into 1 ½-inch pieces pork belly, ribs, and shoulder with
2 cups|500 ml water and bring to a
1 pound|470 grams (2-inch) pork boil. Stir in the black bean sauce
ribs, cut into individual ribs and soy sauce, reduce the heat to
maintain a simmer, and cook,
1 pound|450 grams pork shoulder, cut stirring occasionally, until the
into 1 ½-inch pieces liquid has reduced to a thick syrup,
about 30 minutes (as my grandma
6 tablespoons|125 grams black bean would say, "You know it's ready when
sauce it starts to sizzle when you stir
it").
3 tablespoons dark soy sauce
2. Add in the chicken broth, reduce
1 (10 ounce|300 grams) pack pickled the heat to medium, and cover.
sour mustard greens, coarsely Simmer until the pork is tender,
chopped
about 1 hour. Stir in the mustard
1 cup|250 ml chicken broth greens and cook for 5 minutes
longer. Serve with rice.
rice, for serving

Originally published in Munchies

Meats - Open Source Cookbook

CLASSY
CHOPPED

93 BEEF BURGER
AND CHEDDAR
SOUP
KAREN VIVA-HAYNES
CHEF - VIVA TASTINGS
Meats Classy Chopped Beef Burger and Cheddar Soup 94

This soup is a
favourite at our
house. Use it as a
complete dinner
with a salad on
the side.
 Meats Classy Chopped Beef Burger and Cheddar Soup 95

Ingredients Directions
Serves 4 as a main  Use a heavy stainless-steel pot or a Add the whipping cream and cherry
Dutch oven like Le Creuset and add tomatoes and cook until just heated
- 1 tbsp unsalted butter  the tbsp of butter to the pan over through. 
- 6 slices of bacon, diced medium heat. Add the diced bacon and
(minus nitrates if possible) cook until browned and cooked Adjust seasoning with salt and
- 1 tbsp unsalted butter through. Remove with a slotted spoon pepper and serve. 
- 60 g of Spanish onion - 1 med and set aside. 
onion, diced
- 2 cloves fresh garlic, Add another tbsp of butter to the
chopped  pan and add the diced onions and
- 1 lb chopped beef garlic and a dash of salt. Sauté
- 120 g canned chopped roasted until cooked through, soft and
tomatoes - if you can't find browned. 
roasted regular will do.
- 2 tbsp tomato paste Add the chopped beef, break up and
- 1 1/2 tbsp Dijon mustard cook until done. 
- 2 cups of chicken stock
- 170 g grated old white Add the chopped tomatoes, tomato
cheddar paste, Dijon, parsley and chicken
- 3 tbsp chopped fresh parsley stock. Bring to a boil and reduce
- 80g whipping cream - about the heat to a simmer and cook for 15
1/3 cup  minutes to combine the flavours. 
- 1/2 cup cherry tomatoes cut
in half 
Meats - Open Source Cookbook

MUFFALETTA
ON HOUSE
96 MADE SKILLET
FOCACCIA
PAUL KEODPROM
COMPLETER OF SATURDAY NYT
CROSSWORD PUZZLES
 Meats Muffaletta on House Made Skillet Focaccia 97

Ingredients Directions
For the Focaccia Mince herbs and garlic and add to 2 another 20 minutes.
1 cup bread flour tbsp of olive oil in a cold pot, put
1/2 cup unbleached AP flour on low heat to infuse oil. Preheat oven to 400 degrees.
1 tsp salt
1 tsp honey Mix dry ingredients in large bowl. In a six inch skillet, generously
3 tbsp olive oil, plus more as olive oil the bottom before turning
needed Dissolve honey in warm water and add dough out into the pan. Gently
1 clove garlic yeast, let sit for five minutes spread to cover the base of the pan
1 sprig rosemary until it bubbles up. in an even layer. Rest for 5
2 sprigs thyme minutes if it doesn't want to
3/4 cup warm water (75-90 degrees) Combine dry and wet ingredients stretch all the way to the edges.
2 1/4 tsp instant yeast or 1 packet adding 1 tbsp olive oil and mix to a With your fingers make divots in the
(optional - add 1 tbsp of starter if shaggy dough, cover and let sit for dough, not quite to the bottom of
you have it) 20 minutes in a warm spot. the pan to form the signature pools
in the top of a focaccia.
After 20 minutes continue to knead
dough while mixing in infused oil Drizzle the remaining oil and herbs
and some of the herbs and garlic. over the top of the loaf and bake
Reserve 1 tbsp of oil/herb/garlic for roughly 20 minutes until the top
mixture to drizzle over loaf. and bottom are golden brown.

Dough will be very wet, but pliable. Let sit for 20 minutes before
Gently fold over several times and assembling sandwich.
form a ball, let rest for
 Meats Muffaletta on House Made Skillet Focaccia 98

Ingredients Directions
For the Olive Salad: Roughly chop all ingredients and
1 cup mixed green and black pitted combine with oil, vinegar and salt
olives of your choice to quickly pickle. Can store in the
1 stalk celery fridge for a week.
1/2 carrot
2 pepperoncini Optional ingredients: capers,
2 cauliflower florets onions, chili flakes (whatever you
Olive oil to coat want to pickle is fine).
1 tbsp red wine vinegar
1 tsp salt Pre mixed muffuletta mix is
available at most grocery stores
now, feel free to add what you want.
 Meats Muffaletta on House Made Skillet Focaccia 99

Ingredients Directions
For the Sandwich: Slice loaf through the middle for a
Olive Spread top and bottom.
House baked focaccia
Mortadella Cover bottom loaf with olive salad
Hot capocollo not quite too the edges.
Genoa Salami
Provolone Layer sandwich alternating with
Swiss Cheese mortadella, provolone, hot
capocollo, swiss, genoa salami.

Cover top layer of salami with

another spread of the olive salad
then place the top of the loaf back
on to cap it off.

Wrap tightly in saran wrap, trying

to get as much air as possible out.
Place in fridge overnight to let the
flavours come together.

Slice into 6 wedges and share with

your pals from a safe distance, or
eat the whole thing and sleep off
the next three months.
Meats - Open Source Cookbook

POMODORO
BRAISED

100 MEATBALLS
WITH CHEESY
POLENTA
MATTHEW DEMILLE
CHEF - EAT WITH MATT DEMILLE
/BOULART BREAD
 Meats Pomodoro Braised Meatballs With Cheesy Polenta 101

Ingredients Directions
(serves 4 ppl) For the polenta In a medium sized mixing bowl
For the meatballs 1 cup of whole milk combine the ground beef and sausage
1 lb of medium ground beef 1/2 cup of polenta meat with all other ingredients
4 mild or spicy Italian Sausage, 2 tbsp of butter seasoning well with kosher salt &
taken out of casing 1 pinch of nutmeg pepper. Mix well.
1/4 cup freshly chopped parsley 1 tsp of fresh thyme
1 tbsp of dried thyme 1 cup of grated mozzarella cheese Place a small frying pan onto
1 tbsp of dried oregano 1 cup of grated parmesan cheese (for medium-high heat.
1 tbsp of dried basil garnish)
2 tbsp of onion powder Fry off a small piece of the
2 tbsp of garlic powder meatball mix and pop it in your
2 eggs, cracked in a bowl and mouth to try. This is where you can
whisked tweak the seasoning before you
Kosher salt commit to making the meatballs. Does
Freshly cracked black pepper it need more salt?
Olive oil Maybe more garlic or herbs? Each
person’s taste is different.
For the sauce
1 can of tomato puree Once your happy with the mix,
1 can of whole plum tomatoes portion into 2 oz balls by coating
1 tbsp of fennel seeds your hands in a bit of water
6 cloves of garlic, thinly sliced and rolling between your hands. They
1 sprig of fresh basil don’t have to be perfect! Bake
1 tsp of smoked paprika meatballs @ 400ºF for 20 min.
 Meats Pomodoro Braised Meatballs With Cheesy Polenta 102

Meanwhile, place a medium-large completely combined with milk. Turn layers when you make lasagna next
sauce-pan on medium heat. Add in a heat to low and let polenta simmer time.
few glugs of olive oil then the for a few minutes.
garlic and fennel seeds. Allow
garlic to brown slightly and fennel Fold in the cheese and butter and
seeds to toast. season to taste. The consistency may
need to be adjusted by adding more
Add both tomato cans, smoked paprika mil. However, the end result should
+ basil into the pot and bring to a
simmer. Allow to
bubble away for 20-30 min.
be soft + creamy.

Spoon polenta evenly between 4 large

bowls or plates
Stay safe
Add the meatballs to the sauce pot
and continue to simmer for 15-20
min.
Top polenta with 3 meatballs and
finish with a drizzle of good olive
oil and parmesan cheese.
& I love
To Serve
Put a medium sized sauce-pot onto
the stove on medium heat and add in
ENJOYYYYYYYYYYYYY!

NOTE: If your not a fan of polenta

you.
the milk, nutmeg + fresh thyme.
Allow the milk to simmer for a few put meatballs in a sub bun with the
minutes to infuse. mozzarella and pickled hot peppers
or place one in a slider bun OR
Slowly whisk in the polenta until slice them and use them in the
Meats - Open Source Cookbook

BUDGET
103 BULGOGI
AND RICE
BRIANNA MASON
 Meats Budget Bulgogi and Rice 104

Ingredients Directions
Rice Base Bulgogi Rice
3 cups sushi rice (if you don't have 1-3 Lbs beef, sliced thin (depends Cooking rice is made easier by a
access to sushi rice or the cost is on how many days you want to eat rice cooker ($20 on amazon or your
prohibitive use regular rice) beef) local Asian grocery) but it can
3 cups water (use 4.5 cups if using 1-3 Tablespoons oil, preferably easily be made in a pot with a tight
regular rice) sesame fitting lid as well.
1/4 cup rice wine vinegar 1-3 Tablespoons Sugar
1 tbsp sugar 1-3 Tablespoons soy sauce 1. Take 3 cups of rice and rise
1 tsp salt 1-3 Tablespoons Mirin until the water runs clear. Drain
Chili paste to taste off the water, a mesh strainer is
2-6 cloves minced garlic great for this, and add 3 cups of
Grated ginger, to taste (start with water. Let sit for 30 min.
a teaspoon and work your way up)
*Note: The proportions for this will 2. If you are using a rice cooker
vary according to your taste and this can be done in the cooking pot
what ingredient you have on hand. and once your 30 minutes is over
Ultimately what you want is enough simply turn on your rice cooker. If
marinade to coat the beef you are using the stove at this
point cover the rice and bring to a
Side ingredients: any sort of boil. Once it is boiling bring it
fermented veggies, carrots shredded down to a simmer and start timing.
into thin strips, cucumber cut into Check your rice at 10, 15, and 20
matchsticks, avocado cubes, etc. minutes. You want a cooked through
 Meats Budget Bulgogi and Rice 105

grain that has a bit of springiness Bulgogi

in the middle. 1. Mix all ingredients and let sit. 5. Place on top of warm rice and add
Twenty four hours is best marinating assorted side ingredients.
3. Turn the cooked rice out into a at the start of prep will work as
large sheet pan and let it cool for well. Enjoy!
2-4 min.
2. Heat up a wok or cast iron
4. While you're waiting combine 1/4 skillet to medium-high heat with a
cup rice wine vinegar, 1 tablespoon splash of vegetable oil.
sugar, and 1 teaspoon salt. Whisk
until combined. 3. Dump beef and marinade in the
pan; if it's heated properly it
5. Pour the dressing over the rice should fry up quite quickly. You
and use a spatula to fold the rice want it to cook for only as long as
over itself until the dressing has it takes to cook through. Too long
been absorbed, the rice is shiny, in the skillet and it will overcook
and everything is cool enough to and become tough.
handle.
4. Once everything is browned and
cooked, immediately remove from pan.
Meats - Open Source Cookbook

SUGAN’S

106 BUTTER
CHICKEN
TIKKA MASALA
SUGANYA JAYAPALAN
 Meats Sugan’s Butter Chicken Tikka Masala 107

Ingredients
For the Masala/Sauce: Marinade 1:
Butter – 2 tablespoons Garlic – 2 cloves minced
Olive oil – 2 tablespoons Ginger- an inch minced
Onion -2 nos roughly chopped Lime juice – 1 teaspoon
Tomatoes – 5 nos roughly chopped Salt – ½ teaspoon
Ginger – a small piece roughly
chopped Marinade 2:
Garlic – 4 cloves roughly chopped Turmeric Powder – ½ teaspoon
Cashew nuts – 10 pieces Chili /Cayenne pepper powder – ½
Salt – 1 teaspoon teaspoon
Sugar – ½ teaspoon Yogurt – 2 tablespoons
Water – ¼ Cup
Coriander – 5 stalks (chopped) Masala Powder:
Full Cream – ¼ Cup Turmeric Powder – ½ teaspoon
Cumin Powder – 1 teaspoon
For Chicken Tikka Marinade: Garam Masala Powder – 1 teaspoon
Chicken Thighs – 250 grams (small Chili /Cayenne pepper powder – 1 and
cuts) ½ teaspoon
Butter and Olive oil – 1 tablespoon
 Meats Sugan’s Butter Chicken Tikka Masala 108

Directions
Chicken Tikka
1. Marinate chicken with Marinade 1
content (mentioned in the
ingredients), cover it with a thin
film and keep in fridge for
overnight

2. Next day before preparation, mix

the Marinade 2 content to the
previously marinated chicken and let
this second marination rest for an
hour.

3. Skewer the chicken, brush with

oil and butter. Then, bake in oven
at 425 F for 35 mins. Ensure every
10 mins the skewer is turned over to
get a golden colour
 Meats Sugan’s Butter Chicken Tikka Masala 109

Directions
Masala/Sauce 6. Once cooled, use a blender and 12. Let simmer for couple of mins
1. Take a wide pan. Add 1 tablespoon carefully puree the content. and then turn off the stove.
of butter and oil to it and wait for
it to warm. 7. Add a tablespoon of butter and 13. Coriander leaves are added at
oil to a pan and warm. Keep on very the end over the sauce as a garnish
2. Add the ginger and garlic, low heat. along with a spoon of cream.
followed by onions to the pan and
sauté until the onion turns pink in 8. Add a ½ teaspoon of chili powder This dish is an all-time favorite to
colour. and sauté for less than a minute, one and all! It can be best enjoyed
taking care not to burn it. with plain/flavored basmati rice or
3. Add the tomatoes and sauté for a Naan.
minute. Then add the cashew nuts 9. Add the pureed mix into the pan
followed by the Masala Powder with and add sugar to balance the
salt. tartness of the tomato. Mix the
content together. You can adjust
4. Add water, close with a lid and the salt at this point as required.
cook for 25 mins on medium-low heat.
10. Add the full cream mixture to
5. The oil will start to separate the pan. Place a lid on and leave
from the mixture. At this point it for 3 mins.
turn off heat and cool the mixture
completely. 11. Finally, add the grilled
chicken from the skewer, and mix
well.
Meats - Open Source Cookbook

SELBY’S FRENCH

110 ONION SOUP

JOHN HORNE
EXEC CHEF - MAISON SELBY/CANOE/AUBERGE
DU POMMIER/BIFFS/LIBERTY COMMONS AND A
MILLION OTHER RESTAURANTS
 Meats Selby’s French Onion Soup 111

Chef, may I?
I haven’t known John for very long in this book), John and myself are He will not shy away from a body
but that doesn’t preclude him from part of a men’s league hockey team check (in a non-contact league) and
being a good friend. that Brent organizes. The team is he’s equally comfortable calling
a motley crew of sorts, but is everyone a “fucko” regardless if
I never grew up with him in the largely comprised of people that they are a line cook, an opposing
kitchen. I never worked for him. work in the hospitality industry, player or a friend. He also has a
I never had him yell at me for not both front and back of house. steely look that clearly suffers not
having a clean station. a single fool.
John - on the exterior - has a
John and I know each other through persona you’d expect from an avid I’ve seen how John runs his
hockey. hunter slash farm boy growing up in kitchens: cooks scamper around with
small town Ontario. a sense of urgency, balancing
Brent Maxwell (another chef featured precariously between sheepishness
 Meats Selby’s French Onion Soup 112

and aplomb, fastidiously dancing But at the core John is generous,

with precision that only a leader honest, caring and engaged. He is an
of John’s caliber demands. active participant in many charity
initiatives, including my
Last summer I paid him a visit at sister-in-law’s NPO that raises
Maison Selby to sell him on some funds for cancer patients. He’s
produce a friend was growing on his always down to help fellow chefs and
farm. In the middle of our convo, restaurateurs whether it’s through
a staff member walked up and said collaboration or giving advice over
“Chef may I?” Sharply, without a beer. And he is tirelessly working
averting his eyes from the radish on initiatives that either educate
in hand, John responded “No you may people about food culture or help
not.” bolster an industry that is in
danger of being irreparably damaged.
The staff member walked away
quietly like a child that had been When I asked John for his recipe, he
scolded. I laughed. John laughed. texted “Thanks for doing this.
The staff member laughed. You’re a good guy at heart, I won’t
tell anyone.”
The joke was sharp and well
delivered, intended to cut just Same to you fucko.
ever so shallow. It was a zing at
the perfect moment. +1 for John.
 Meats Selby’s French Onion Soup 113

Ingredients Directions
makes 4 to 6 servings In a large, heavy-bottomed pot, 8. To serve, reheat soup gently, add
cooking time: 4 -6 hours melt butter over medium heat. a splash of brandy, taste and adjust
seasonings. Serve in oven-proof
1/2 lb butter 2. Add onions, stir and season bowls. Top each serving with toasted
10 large onions, peeled, cored and generously with salt and pepper. croissant slices and Gruyère. Place
thinly sliced with the grain under broiler until cheese is melted
salt and pepper 3. Lower heat and continue cooking, and browned.
1 tsp tomato paste stirring regularly, until the
1 cup red wine onions completely caramelized.
1 cup Cognac or brandy
1 sachet of thyme, rosemary, black 4. When the onions have
peppercorns and bay leaves caramelized, stir in the tomato
3 L dark chicken stock paste and cook for at least 30
more minutes.

For garnish 5. Pour in the red wine and Cognac

Toasted slices of croissant or or brandy, and toss in the sachet.
baguette Reduce mixture to one third.
Shredded Gruyère
6. Add the stock and allow to
simmer for one hour.

7. Remove from heat, allow to cool

and chill overnight.
Meats - Open Source Cookbook

WHITE PORK
114 RAGU

CHRISTOPHER TERPSTRA
CHEF AND CO-OWNER - ALIMENTARI
 Meat White Pork Ragu 115

Ingredients Directions
5kg Pork trim Mix your meat, fat and garlic. Cover with tin foil, poke a couple
2kg Hard pork fat holes in the top and place in a
50g Fresh chopped rosemary start to brown your meat in the 300ºF oven for at least 4 hours.
50g Fresh Garlic rondeau.
10g Toasted cracked black Check at the 2 hour mark to see if
peppercorn place browned meat in large deep more liquid needs to be added, add
3L Pork Stock hotel pan. some water if necessary.
1L White wine
500g max Mild Salumi scraps Finely chop the rosemary and blitz remove from oven taste for salt,
Salt to taste - season throughout the vegetables in the food pepper and rosemary, add more stock
cooking process processor until fine. if needed.
2 Spanish Onions
1 Large Carrot add vegetables to rondeau and sweat Eat with a thick chewy noodle like
1/2 Head celery with some more olive oil. Pici, Spaghettoni, or Bucatini.

Equipment deglaze with white wine and reduce

Meat grinder by half, then stock.
Large rondeau (a wide shallow pot)
wood spoon Add everything to the rondeau and
hotel pan mix thoroughly, make sure all the
tin foil meat is covered well with stock and
oven set to 300ºF wine.
Meats - Open Source Cookbook

FESWICK’S
116 PORK AND
DILL PELMENI
ALEXANDRA FESWICK
EXEC CHEF - DRAKE DEVONSHIRE
 Meat Feswick’s Pork and Dill Pelmeni 117

Ingredients Directions
Dough Dough
6 cups AP flour Combine all the ingredients and
2 tsp salt combine until the dough becomes
2 large eggs smooth and elastic to the touch.
2 cups warm water
Set aside for approx.. 3 minutes.
Filling
1 medium onion, finely diced Filling
2 large cloves of garlic, finely Combine onion, garlic, herbs +
minced stock together in food processor.
½ bunch of dill, picked + roughly In a separate bowl, combine the
chopped meats and season with salt and
½ bunch of parsley, picked + roughly pepper well. Add in the herb mix
chopped until well incorporated (I throw
¼ cup chicken stock (or water) mine back in the food processor in
1 lb ground pork batches on pulse for a 10-15
1 lb ground beef (or veal) seconds to blend well).
salt + pepper, to taste Set aside in the fridge and move
scallions, dill, parsley + sour back to your dough.
cream for garnish
Divide dough into quarters, so you
can make the pelmeni in batches,
and cover with a tea towel to keep
from drying out.
 Meat Feswick’s Pork and Dill Pelmeni 118

Using a rolling pin and some Cook dumplings in boiling water for
additional flour for dusting, approx. 7 minutes, until they float
flatten the dough as thin as to the top of the water and the
possible. [The dough should be middle of the dumpling feels tight
fairly elastic and forgiving.] to the touch. (you can pull out a
Using a cookie cutter, make rounds tester to make sure the meal
out of the dough. filling is fully cooked).

Scoop approx. a teaspoon of the meat Toss in melted butter and serve
mixture in the centre of your dough with some additional garnishing
rounds. herbs and sour cream. Enjoy!

Dip your finger in a small amount of

water and make a ring around the
outside of the round. This will
create a ‘glue’ to hold your dough
together.

Fold the round into half. I tucked

the corners in so they formed little
roses, but folding in half like a
perogy is perfect.
Veg - Open Source Cookbook

MAT’S VEGAN
CHARRED

119 BROCCOLI &

COCONUT
SOUP
MAT RAVENSCROFT
CHEF - ROSALINDA
 Veg Mat’s Vegan Charred Broccoli & Coconut Soup 120

Ingredients Directions
1/2 white onion, diced 1.Put pan on medium heat, add oil of
1 small knob of ginger, julienned your choosing and let heat
1 jalapeño, charred + de-seeded thoroughly; add onion, garlic,
1/2 head of garlic, peeled and ginger, jalapeño + 2 zests of lemon
sliced (take a peeled, and peel off the
1 cup kale, shredded skin of a lemon x 2).
1 head of broccoli, peeled
1 lemon (for zest) 2.Add salt, stir continuously until
1 tbsp turmeric onions become translucent and
1 cup coconut milk mixture is aromatic.
2 cup mushroom broth
3.Add turmeric, and deglaze with
Garnish mushroom broth; bring back to a boil
(this can really be whatever you like) on medium heat.
Crushed peanuts
Chili flakes 4.While that is heating, peel the
Chopped herbs fibrous stem of the broccoli and
Pickled shallots chop entire head into larger chunks.

5.Heat secondary pan on high with

oil (something with a high smoking
point), place large chunks of
broccoli crowns flat onto pan.
 Veg Mat’s Vegan Charred Broccoli & Coconut Soup 121

Here’s a link how

Try not to crowd the pan or move the
florets until they caramelize (even
a bit of char is nice).

to chiffonade:
6.Place all broccoli, once (careful
not to cook the broccoli entirely -
this will be related to time in the
pan and size of the cuts) into a
bowl and repeat until all pieces are

https://www.yout
charred.

7.Chiffonade kale, add to pot with

broccoli pieces; stir and let simmer

ube.com/watch?
gently.

8.Add coconut and let boil for 2

minutes (The greens should still be

v=yJEQ
bright); put entire contents into a
blender and blend on high until
smooth.

9.Adjust seasonings + garnish with

crushed peanuts, pickled shallot,
herbs + crushed Chili flakes.
Veg - Open Source Cookbook

CRAIG’S

122 CHILLED
GREEN PEA
SOUP
CRAIG WONG
CHEF/OWNER - PATOIS
 Veg Craig’s Chilled Green Pea Soup 123

Ingredients Directions
5 cups frozen peas 1.Add frozen peas and stock into a
4 cups cold chicken stock, or blender, Blend on high for 3-5
vegetable stock minutes until mixture is very
1/4 cup mint leaves smooth.
1/4 cup Baby spinach leaves,
blanched, shocked in ice, squeezed 2.Add mint, spinach, salt and white
of excess moisture pepper. Blend for another 30
1 tbsp salt seconds.
1/2 tbsp ground white pepper
1/2 cup heavy cream 3.Add heavy cream and blend for 10
seconds.

4.Strain the soup and refrigerate or

serve chilled immediately.
Veg - Open Source Cookbook

SMOKE

124 SIGNALS
MACARONI
& CHEESE
 Veg Smoke Signals Macaroni & Cheese 125

Ingredients Directions
750g macaroni Step 1 4.Add old bay to béchamel and mix
500g cheddar cheese grated Heavily salt water for boiling thoroughly.
67g smoked gouda grated macaroni noodles. Cook macaroni to
250ml homo milk al dente. Step 3
500ml 35% cream 1.Combine the béchamel and macaroni
salt to taste Step 2 - Make Béchamel in a casserole dish or a dutch oven.
4 tbsp old bay 1.Bring milk and cream to room
110g butter temperature. Do not use directly 2.Ensure that the macaroni is evenly
100g all purpose flour from the fridge. coated.
Panko to top
2.Melt butter and whisk in flour to 3.Sprinkle panko bread crumbs on top
make roux at medium temperature. and broil in oven until top is
toasted or golden brown
3.Slowly incorporate milk and cream (approximately 3-5 mins).
while whisking. Once all the
milk/cream has be mixed in, 4.Remove and serve!
gradually add cheeses while stirring
continuously. If you have an
immersion blender, you can use this
by pulsing the mixture. The speed
will help prevent the milk solids
and fats from splitting (otherwise
known as breaking).
Veg - Open Source Cookbook

SMASHED
CUCUMBER

126 SALAD
INSPIRED BY
FUSCHIA
DUNLOP
 Veg Smashed Cucumber Salad... 127

Ingredients Directions
1 cucumber (about 10 oz/300g) Step 1 Step 3
1 tbsp garlic finely chopped Lay the cucumber on a chopping board Combine all the other ingredients in
½ tsp salt and smack it hard a few times with a small bowl.
8 - 10 dried chilies the flat blade of a cleaver or with Drain the cucumber, pour over the
2 tbsp cooking oil (canola or a rolling pin. Then cut it, sauce, stir well and serve
vegetable) lengthways, into four pieces. Hold immediately.
½ - 1 tsp whole Sichuan pepper your knife at an angle to the
1 tsp sesame oil chopping board and cut the cucumber
½ tsp black rice vinegar on the diagonal into ½–1cm slices.
2 tsp light soy sauce Place in a bowl with the salt, mix
½ tsp sugar well and set aside for about 10
minutes.

Step 2
Heat a seasoned wok or a fry pan
over high heat. Pour in the cooking
oil. Quickly swirl it around, then
add the chiles and Sichuan pepper.
Stir-fry the spices until the
chilies are darkening but not
burned. Remove from heat and let
cool in a separate container.
Veg - Open Source Cookbook

BROCCOLI
128 FRITTATA
PAULA NAVARRETE
CHEF - SURAYA
Veg Broccoli Frittata 129

I love love eggs. Breakfast,

lunch and dinner, this is a
great thing to make ahead of
time and have for the week.
 Veg Broccoli Frittata 130

Equipment Ingredients Directions

9" cake pan, or a small casserole 524g Broccoli cut (* approx 2 heads) Cut broccoli into smaller pieces.
mold 10 whole Eggs
35g Cream In a pot with boiling water and salt
Blender is nice, or immersion 4g Salt (*like pasta ) cook the broccoli
blender 110g Cheddar Cheese until tender. Drain and cool.

Cheese Grater Crack all the eggs in the blender,

add salt, and blend. This will make
the eggs fluffy.

Let the egg mixture sit for a second

and you can skim the foam if
desired.

Line a 9" cake pan with parchment

paper and some non stick spray, or
butter.

Grate cheddar cheese.

Pack the pan with broccoli, layering

it with cheese as you go. Like
nachos.
 Veg Broccoli Frittata 131

Pour egg mixture over the broccoli.

Ready to bake!

Bake at 300F, low and slow. Approx

45 mins. Until eggs are hard to the
touch.

It will get golden brown on the top,

if you rather it be a bit less,
cover with tin foil hand way through
the cooking process.

Keeps well for 1 week. Great to eat

cold, warm, with yogurt, and a
salad.
Veg - Open Source Cookbook

VEGETARIAN
132 FRENCH
ONION SOUP
NICK MORRA
CHEF OF THE PEOPLE
 Veg Vegetarian French Onion Soup 133

Ingredients Ingredients Directions

25 lbs yellow onions (not Vidalia) Dark Stock Dark Stock
Vegetable oil 15 lbs yellow onions, unpeeled and In a cast iron pan (or on the
1 Batch Dark Stock (see recipe) cut in half horizontally. barbecue) char the cut side of all the
500g (⅔ bottle) Amontillado Sherry 2 cans of (300g) tomato paste onion halves until very black.
Sherry Vinegar 1 small jar (125g) Marmite In a large pot add a small film of
Sugar 2 heads of garlic, cut in half vegetable oil and heat until it
Kosher Salt horizontally. glistens.
1 bunch thyme
12 bay leaves
Add tomato paste and stir with a
12g black peppercorns
2 whole piece star anise wooden spoon until roasted out.
Vegetable oil Add charred onions and remaining
ingredients to the pot. Fill with cold
water just to cover the onions.
Bring to a consistent low simmer.
Let cook for 1 hour.

Strain through a fine chinois or

strainer.
 Veg Vegetarian French Onion Soup 134

Directions
Soup of this soup. Once onions are To Assemble
Peel and slice onions lengthwise - finished caramelizing, add the dark French onion soup base
about 1mm thin. Try to be consistent stock and the sherry, and then bring Gruyere cheese, sliced
in slices, but don't pull your hair up to a simmer. Over low heat White cheese curds
out over it - it’s soup. simmer for an hour, reducing until 1 loaf day old sourdough, large cubes
consistency and flavour is achieved.
In a large heavy bottomed pot, heat Preheat the oven to 300F and bake
a ¼ cup of vegetable oil until it Be aware that you must stir quite sourdough croutons until hard and
shimmers. Add all onions and a four often in this stage, as the onions fully dehydrated, about an hour.
finger pinch of salt. tend to sink to the bottom of the Remove from the oven and let them
pot and burn. This will make all cool.
Reduce heat to low. your hardwork taste acrid and
bitter. Raise the oven to 500ºF.
Slowly cook out onions for 6-8
hours, stirring frequently to Season slightly with sherry vinegar. In OVEN SAFE crock or french onion
prevent scorching. soup bowls, fill with the hot soup
Finally season soup with salt and base to ¾ inch below the rim.
Take the onions further than you sugar. Back and forth until
think. You want nice dark equilibrium in flavour is achieved. Add a handful of sourdough croutons,
caramelized onions to be the base then drape two slices of gruyere
cheese on top. Finally finishing with
 Veg Vegetarian French Onion Soup 135

a handful of cheese curds on the

gruyere.
If you leave out
Place soup bowls on a baking tray the cheese or
and into the oven.

Bake for 10 minutes or until the

substitute with
vegan cheese,
cheese is bubbling and crispy around
the edges. If you want crispier
cheese, you can broil on high for a
minute or two.
this soup can be
Enjoy!
made 100%
vegan as well :)
Veg - Open Source Cookbook

ROSA LEV’S
LENTIL SOUP
136 WITH
CHESTNUTS
ELLY LEV
DAUGHTER OF ROSA
 Breads Rosa Lev’s Lentil Soup with Chestnuts 137

Ingredients
1 cup of red lentils Dice an onion and fry with oil in While the soup is cooking, melt the
2 tablespoons of oil the soup pot until it’s transparent. butter in a pan. Slice the garlic
1 cooking onion into a few pieces and add to the
1 teaspoon of salt, or to taste Wash the lentils and put into a pot. pan, along with the whole cumin.
1 red hot pepper
3 cups of liquid (broth or water) Put three cups of broth – you can Fry it up until the garlic is
1 teaspoon of cumin use veggie stock, chicken stock or nicely browned and fragrant. Make
1 bag of chestnuts, approximately 12 water, depending on your taste or sure it doesn’t burn. Pour a little
pieces dietary needs – per one cup of water into the pan and cook for
1 ½ tablespoons of butter lentils. If you see it becomes too another minute.
2-3 cloves of garlic thick, you can always put more
2 teaspoons of whole cumin seeds liquid in it. When the soup is almost ready, pour
A squeeze of lemon juice for flavor the butter mixture through a
Add the hot pepper into the soup strainer into the soup. Add the
pot. Add one teaspoon of salt or to ground cumin into soup and remove
your taste. the pepper.

Allow the soup to cook until the Once the soup is ready, chop up the
lentils have disintegrated, the chestnuts and add them in. When
colour will turn from red to yellow. serving, squeeze in some lemon,
Stir occasionally. depending on taste.

(Pairs well with toasted pita, olive

oil and zatar!)
 A STORY ABOUT
MYSELF AND JON

138
PONG IF YOU FEEL
LIKE READING,
THAT GIVES
CONTEXT TO THE
FOLLOWING DISH
 A Story 139

Right now, Jon and I are supposed to be

eating hawker food in Penang, Malaysia.
That clearly isn’t happening. Around the late 2000’s is when Jon use at Smoke Signals). We used C5’s
and I started hanging out. I knew he kitchen to do prep and somehow, Jon
was a cook, but never had any idea convinced Ted Corrado - the exec chef
In October of 2018, my friend Jon and how good of a cook. In 2011 I asked - to lend us his personal spit and
I decided to blindly plan a trip to him to help me with a BBQ for a NXNE minivan.
Asia spanning 3 different countries party at the infamous 159 Manning and
and 9 different destinations. let me tell you, Jon’s a good cook. 159 Manning - for those that don’t
know - was a chaotic, debaucherous,
I’ve known Jon for a long time. His We had a basic menu: a spit roasted clusterfuck “punk” party that
older brother Josh and I were both pig, corn on the cob with garam symbolized everything right and wrong
into graffiti during the 90’s and had masala and parm (trust me...it works) about the late aughts. Imagine
gone to the same art high school in and a recipe for potato salad that hundreds of people, semi-relevant
Scarborough. However, I didn’t Jon had stolen from the Ukrainian bands, mountains of coke and cheap
actually befriend Jon till much later grandmother of a girl he was dating ass beer mixed together in someone’s
in life. (which later I stole and adapted to house and backyard for one night.
 A Story 140

It was perfect. Because I didn’t die, the police in

Jon saved me
Danang decided that I should spend
some time in jail (a very fluid
amount of time I must add). If I

from going to
wanted to avoid jail, it would cost
Fast forward to October 2018 and me. One thousand Canadian dollars to
Jon and I set off on a pan-Asian be exact.

a Vietnamese
trip with one goal in mind: eat as
much shit as possible. Without hesitation I culled any cash
I had and Jon beelined it to the

jail and that’s

Our travels took us to Hong Kong, nearest ATM to withdraw whatever
Tokyo, Hokkaido, Ho Chi Minh, money he could. We handed it over to
Saigon, Danang, Ninh Binh, Hoi An the police officer whose only

I knew I was
and everywhere in between. We response, with great wisdom was “you
rendezvoused with chef friends, met should be dead.”
new ones along the way, ate

forever in
anything that seemed edible and That day, Jon saved me from going to
absorbed as much local culture as a Vietnamese jail and that’s when I
we could. knew I was forever in debt to that

debt to that
dude. Fuck.
In Danang, the halfway mark of our
trip, I was involved in a scooter We capped the day off by having a

dude. Fuck.
accident. A really bad scooter cold beer and Bánh xèo for dinner. I
accident. By any stretch of the could barely hold a conversation.
imagination, I should be dead. My head rang. Blood dripped down my
 A Story 141

Jon saved
leg. But I was alive and eating pandemic could somehow clear up in 3
the best fucking Bánh xèo ever with days. Naively, I thought there was
a good friend. It felt like a still a chance.
Bourdain episode. Life was good.

me from Our travels continued and we

Jon on the other hand, remained very
inclined to go.
completed the back nine of our

going to a trip, returning to Canada with

memories of food and stories that
seemed too bizarre to make up.
We stuffed our faces with pizza and
cassoulet (both recipes in this
book) and bantered like good friends

Vietnamese do. Our dinner conversations flip

flopped from Covid-19 to food to
travel to food to convincing us not

jail and March 18 2020, we were supposed to

depart for version 2 of our Asian
adventure. I was to go for 30
to go to Covid-19. We bid our
farewells and rolled our asses home.

that’s when
days, while Jon intended to stay That would be the last time any of
for 7 months. us had a meal together.

everything
On March 14th, our friends hosted a
small “send-off” dinner party.
After spending the day cooking and Joni Mitchell was right. We really

changed.
talking to my friend Vickie, I was don’t know what we got until it’s
85% sure I wasn’t going. I held gone.
onto that 15% just incase a global
A Story 142
Veg - Open Source Cookbook

JON’S
CHARRED
143 CABBAGE AND
SICHUAN OIL
JON PONG
CHEF - FORMERLY DRAKE 150
 Veg Jon’s Charred Cabbage and Sichuan Oil 144

Ingredients Directions
Sichuan Chili Oil 1.Place ingredients Part A into a
Part A small pot and turn heat to medium.
225g veg oil (1 cup) Keep heat at a medium level, there
20g ginger thumb sized piece, sliced should be some bubbling around the
20g green onion, 1 piece chopped ingredients. Cook for 30 minutes,
10g garlic 2 cloves adjusting the heat and maintaining
5pcs Star anise the temperature around 250F, the
1pc cinnamon stick 2” ginger, onion, and garlic should be
18g Szechuan peppercorns 1.5 tbsp golden brown.
2g coriander seed 1 tsp
2. While oil is infusing, measure out
Part B Part B in a medium sized heat proof
18g sesame seed 2 tbsp, toasted bowl.
24g Sichuan chili flakes 4 tbsp (can
substitute with regular or Korean
3. Once 30 minutes is up, strain the
chili flakes)
1/2 tsp Chinese five spice hot oil over the other spice mixture,
4g Szechuan peppercorns 2 tsp it will bubble up and allow to cool.
 Veg Jon’s Charred Cabbage and Sichuan Oil 145

Ingredients Directions
Charred Cabbage + Sichuan Chili Oil 1. Place large pan on high heat, add
1/4 head green cabbage, cut into veg oil. Once oil shimmers and
triangles lightly smokes, add cabbage.
1/2 bunch green onions, cut into 2"
pieces 2. Sprinkle a little salt over
2 tbsp veg oil cabbage and toss. Cook the cabbage
2 tbsp soy for 3-4 minutes until lightly
2 tbsp black vinegar (can substitute
caramelized, add green onions and
with rice/white vinegar)
continue cooking.
4 tbsp Sichuan chili oil

3. Once everything is nice and

charred, remove from heat add soy,
vinegar, and chili oil and toss.
Veg - Open Source Cookbook

MALLOREDDUS

146
WITH SPRING
VEGETABLES
AND PISTOU
SEAN GILLILAND
CHEF FOR RUDY AND RONNY
Veg Malloreddus with Spring Vegetables and Pistou 147

This is an easy pasta to make

by hand, even for kids. Plus
you're stuck at home in
quarantine anyway, so what's
your excuse?
 Veg Malloreddus with Spring Vegetables and Pistou 148

Ingredients Directions
Malloreddus Dough Pour flour into a mound onto a clean
300g semolina counter (preferably wood) and make a
135g hot tap water well in the center. Pour water into
middle of well. With your hands,
slowly combine flour and water from
middle to form a dough. Knead for
10-15 minutes.

Wrap tightly in plastic wrap and

allow to rest for a minimum of 30
minutes.

Cut off one section of dough, wrap

the remaining in plastic, and roll
out into a finger width tube.

Cut tube into small fingernail size

pieces. Roll (on a gnocchi board if
you have one!) into little crescent
moons.

Place on a semolina covered tray and

set aside to dry out a bit as you
repeat with the rest of the dough.
 Veg Malloreddus with Spring Vegetables and Pistou 149

Ingredients Directions
Pistou Put all ingredients except olive oil
1 bunch italian (flat) parsley in bowl of food processor and pulse
1 bunch mint until roughly chopped.
1 bunch basil
zest of 1 lemon While running the food processor,
2 cloves of garlic (grated) slowly pour in olive oil until a
1/2 cup olive oil loose sauce is formed.

Pour in a large bowl and season to

taste with salt and black pepper.

(Ed. Note: If you don’t have a food

processor you can either chop finely
by hand and whisk in oil or if you’re
really don’t care about improving
your knife skills, use a blender on
low.)
 Veg Malloreddus with Spring Vegetables and Pistou 150

Ingredients Directions
To Finish Boil a large pot of heavily salted
1 bunch asparagus (coined) water. Add pasta.
1 cup shelled peas (Frozen is fine,
but fresh is best if in season) After two minutes, add peas. After
another two minutes, add asparagus.

After two more minutes, save some

pasta water in a measuring cup then
strain pasta, peas, and asparagus
into a colander.

Add pasta and vegetable mix to bowl

with pistou and stir to combine. If
mixture is too think, add some of the
reserved pasta water to loosen.

Season to taste with salt and juice

from half a lemon.

Plate and cover with shredded

parmesan.

Enjoy.
Veg - Open Source Cookbook

151
GRAHAM’S
POZOLE VERDE

GRAHAM PRATT
CHEF/OWNER - FORMERLY THE GABARDINE
CHEF - WOODHOUSE BREW PUB
 Veg Graham’s Pozole Verde 152

Ingredients
All of this can be found at No 3 whole habaneros (top removed)
Frills grocery stores (depending on 1 can La Constena whole tomatillos
location) (1/2 the
liquid drained out)
4 small servings or 2 Graham size 1 can goya white hominy
servings 2 cups water
salt/pepper to season
1/4 cup veg oil
2 guajillo chilis
2 ancho chilis
2 packages sazon goya con culantro y
achiote
2 vegetarian bouillon cubes
1 tsp ground cumin
1 ½ tsp dried oregano-1 white onion
(peeled)
8 garlic cloves (peeled)
-1/2 bunch culantro (or cilantro in
you don’t
have)
6 trinidad pimentos (tops removed)
1 green pepper (top removed and
deseeded)
 Veg Graham’s Pozole Verde 153

Directions
Garnish puree the tomatillos until just
Cut radishes, chopped white onion, broken down but not smooth. Add
shredded queso fresco, fresh lime, tomatillos, hominy and water. Remove
tajin, fried tortillas, pulled pork dried chilis and discard. Cook on
or chicken. Or keep vegetarian, medium/medium low for about
whatever you want that makes sense! 30 min stirring often.

Method To serve ladle into bowls and garnish

In medium pot add oil and then all how you choose. Best eaten with a
ingredients in first column. Let massive hangover.
cook on low until the chilis just
start to release some colour (about
5 minutes on low). In a food
processor puree all ingredients
except tomatillos, hominy and water.

Add pureed mix to pot and cook on

medium/medium low for about 10
minutes, mixture should start to
show oil again and thicken.

While the base is cooking, pulse

Veg - Open Source Cookbook

TYLER’S

154 ONE-POT
PASTA E CECI
TYLER SHEDDEN
CHEF - CHASE HOSPITALITY GROUP
 Veg Tyler’s One-Pot Pasta e Ceci 155

Ingredients Directions
2 tbsp olive oil Heat 2 tablespoons of olive oil in a To Finish
2 cloves garlic, peeled & smashed heavy-bottomed pan on medium heat.
3 tbsp tomato paste 4 tbsp olive oil
1 tsp kosher salt, plus more to Add 2 smashed garlic cloves, stirring 1 garlic clove, peeled and finely
taste until it becomes very lightly chopped
1 tsp harissa paste or red chili browned. 1 tsp fresh rosemary, minced
flakes to taste
1 ½ cups cooked chickpeas Stir in the tomato paste, salt, and For the Oil Infusion
½ cup dry uncooked orecchiette pasta harissa paste with garlic. Cook for 1 Heat the 4 tablespoons olive oil in
2 cups water minute, stirring constantly. a small sauce pot on medium heat
with remaining clove of garlic,
Add the chickpeas, pasta, and water. chopped rosemary, a pinch of salt
Bring to a boil. and pepper, until sizzling, then
pull it off the heat.
Stir occasionally to scrape any bits
that stick to bottom of pan. Ladle the pasta and chickpea into
bowls. Spoon the olive oil infusion
Reduce heat to simmer until the pasta over the top and grate some fresh
is cooked. Approximately 15 to 20 parmesan cheese to finish.
minutes.

Check the seasoning.

Veg - Open Source Cookbook

156 EGGPLANT
AGEDASHI
SHORI IMANISHI
CHEF/OWNER - IMANISHI JAPANESE
KITCHEN/IMANISHI BASEMENT BAR
 Veg Eggplant Agedashi 157

Ingredients Directions
Bonito Dashi (see recipe) Prepare Agedashi sauce: Add
Mirin Dashi(500ml), Mirin(5tbs) and Soy
Soy Sauce sauce(5tbs) into a pot . Bring to
Garlic boil and turn off heat .Add 1 crushed
Dried red chilli garlic and 1 dried chilli.(NOTE: Make
Eggplant enough Agedashi sauce for eggplants
to marinate in)
Dashi Recipe
Ingredients Cut eggplants so all cuts are evenly
1L Water : 30 Grams Bonito Flake sized .

Bring 1L of water to boil , turn off Lightly deep fry eggplants (If you
heat and add Bonito flakes . Steep are using a fry pan use a generous
for 2 mins and strain . amount of oil and fry each side for
roughly 10 seconds)

After frying, let eggplants sit on

some kitchen paper to rid of excess
oil

Place eggplants in to Agedashi sauce

, cool in fridge for 1 hour and serve
Veg - Open Source Cookbook

PONGER’S

158 SCALLION
PANCAKE
JON PONG
CHEF - FORMERLY DRAKE 150
 Veg Ponger’s Scallion Pancake 159

Ingredients Directions
280g AP flour 1. Mix flour + salt in a bowl circle and roll into a tight log.
1 tsp Salt
1 Tbsp veg oil 2. Boil water and pour over flour, 7. Roll each log into a spiral.
200g Boiling water add veg oil, and mix with a wooden Flatten out and roll out into a
sesame oil spoon until everything comes circle again about 5mm thick.
1-2 bunches green onion, thinly together. It may need a little more
sliced water if the dough is too dry. 8. Pan fry on medium heat with veg
oil until golden brown on each side.
3. Once the dough cools down after a About 2-3 minutes on each side.
few minutes, knead into a smooth ball
and cover with plastic wrap and rest
30 minutes.

4. Divide the dough into 4, shape

into balls and roll out into a circle
about 3 mm thick. Use a little flour
if necessary to keep from sticking.

5. Brush each circle generously with

sesame oil. Sprinkle sliced green
onions evenly over the top.

6. Start from the bottom of the

Veg - Open Source Cookbook

IAN

160 NISHIO’S
ODEN
ROBIN NISHIO
TORONTO’S ZAGAT GUY AND IAN’S SON
Seafood Ian Nishio’s Oden 161
 Seafood Ian Nishio’s Oden 162

Introduction
remember beautiful Tetris stacks of their Pizza was bangin).
white styrofoam, their contents
My dad rarely cooked at home. waiting to be scaled, gutted, and Every now and then though for
He spent most of his career as a sliced under a Yanagiba. There were reasons that I can’t begin to
chef in high end Japanese kitchens, boxes of Shako when that was still justify, he would break out the big
working gruelling hours as chefs do.
being served as a regular part of a guns and stunt on us all. I don’t
l think for the early part of my
sushi set in Toronto,and if I was know if it was a flash moment of
life I only ever saw my dad by the really lucky I’d be allowed to clean creativity, a deep craving he had to
light of dawn or through the light the lungs out of the soft shell satiate, or just the need to remind
in the crack of my bedroom door as
crabs so that they could be deep us once in awhile that he could cook
we fell asleep for the night. fried and ingested without someone his ass off. Wherever the
choking to death at the bar. inspiration came from, those
In lieu of a babysitter he would
meals would stay with me long after
bring me down to the restaurant
It was a wonderful world of culinary he was gone.
“Honjin” in the Village by the possibility, a world that I would
Grange where I would mostly huck press my father into bringing back People say that food is universal,
rocks into a pond in the courtyard. home with him. Most of my pleas it brings us together, it unifies
Every now and then though, they’d would go unnoticed. He once asked me us. I believe that it’s all of those
peel back the Noren and let me into what I wanted for my 18th birthday things, but I also believe that it’s
the kitchen. I can only appreciate
and I said “All I want, is for you, a way to celebrate those that can’t
the ingredients in retrospect. I was
to COOK.” He handed me a hundred be here with us today and to
surrounded by fresh seafood at a
bucks and said take your friends to maybe...maybe, even have a meal with
time when all I really wanted was Chuck E Cheese (which was fine with them.
cinnamon toast for every meal but I
me because
 Seafood Ian Nishio’s Oden 163

My dad wrote this recipe in

parts, in turquoise pen, in his
recipe book which was not in
fact, even a notebook at all but
an address book. The only
thing in there was the broth
recipe, which came as no
surprise as so much of working
in a Japanese kitchen is based
on observation and building a
mental database for recipes
and techniques. When he was
sick, I asked him to give me
more details about this recipe
and he just smiled and said
“You know what’s in it, you know
how it’s supposed to taste.”
 Seafood Ian Nishio’s Oden 164

Ingredients Ingredients Directions

Broth Oden Broth
These can all be modified depending 1. Add your water, Hon-Dash, and
“Parts” for the sake of this recipe on what your favourites are/ how much Mirin/Light Soy mixture into a large
will be measured in cups. room you have in your pot. steel pot or Donabe. Let it sit and
emulsify as you begin your
12 parts water 1 x 8” + daikon radish ingredient prep.
3/4 Tbsp Hon Dashi 8 large eggs
1 part 50/50 mirin/usukuchi (light 2 pkg white konnyaku Daikon
color soy sauce, not to be confused 2 pkg grey konnyaku 1. Using a Y peeler, take the skin
with low sodium soy sauce) 2 pkg Chikuwa or Gobouten off of your Daikon and then cut it
2 pkg Satsuma Age or Squid Tempura into 3/4 inch thick slices.
balls
250 g thinly sliced beef 2. Save some of the cold water that
10 large sized pouches of seasoned you use to wash your rice with and
Inariage move it to a small pot. Add the
10 pieces of mochi daikon and cook on the stove from
1 pkg bamboo skewers cold to a simmer.
1 tube of S&B Karashi Mustard
3. Remove from heat when the flesh
Sides becomes soft enough to pierce but
Steamed white rice not soft enough that you can drive a
Japanese Pickles of your choosing fork straight through.

4. Set aside.
 Seafood Ian Nishio’s Oden 165

Eggs and through the slit that you’ve

1. Boil eggs on the stove for 10 made in the middle. From a profile
minutes. view it should look like the
Konnyaku is a person bowing except
2. Remove and immerse in ice water. in this instance you’re forcing his
head through a giant stomach wound.
3. Peel shell off of the eggs.
5. If you’ve done this right the
4. Set aside Konnyaku will now have frilled sides
and a better mouth feel to it. If
Konnyaku you have cut too close to the top
1. Remove Konnyaku from package and and bottom edges this is where your
rinse off with cold water. piece will rip.

2. Cut into 1/3 inch thick slices. 6. Set aside.

3. Flip the slice onto it’s back so *If this is too difficult you can
that it’s laying flat on your just cut it into triangular pieces
surface. Make a lengthwise slit down and enjoy giant chunks of Konnyaku.
the middle. Do not slice the piece
in two. Leave the piece connected at Beef
the top and bottom. 1. Take your thinly sliced beef and
thread it evenly onto the bamboo
4. Holding the bottom of the piece skewer.
of the Konnyaku, take the top area
and fold it down threading it into 2. Give it a gentle squeeze to bind
the meat to the skewer.
 Seafood Ian Nishio’s Oden 166

Inari Mochi
1. Mochi usually comes in round
pucks, or squares. Cut them in half
and stuff one half into each inari
bag.

2. Roll the open side down like you

would a brown paper bag.

3. Cut your bamboo skewers into 3

parts. Take your now toothpick sized
bamboo skewer and thread it along
Save the broth and use
the rolled up part of the inari
sealing the top shut and preventing
the leakage of any delicious mochi. in a Japanese curry
recipe instead of water.
Cooking
1. Add all ingredients to your broth
and cook over low heat for 2-3
hours.

2. Skim beef fat off along the way.

3. Serve with Karashi Mustard.

4. Enjoy with friends and family.

Veg - Open Source Cookbook

TANG’S

167 SMOKEY
SAMBAL
ANDREW TANG
CHEF - FORMERLY YARDBIRD HK/OKRA
HK/MOMOFUKU TORONTO
 Seafood Tang’s Smokey Sambal 168

When John Pong and I went to Hong night typhoon shelter crab and over Then to everyone’s surprise -
Kong in 2018, we met up with Andrew, a cold Tsing Tao, we talked about except Tang - razor clams hit the
a Toronto expat who decided to China’s re-education camps, table and at that moment I knew we
settle down back in his hometown. melamine rice and Hong Kong’s were in good hands.
current political temperature.
It will go down as one of the most
memorable trips for me ever. Tang
showed us the many different and
vibrant faces of Hong Kong that most
visitors don’t witness or know
about.

From wet markets in Mong Kok to

Michelin starred dim-sum to partying
in seedy Wan Chai to aftershift
drinks with local restaurant staff
to roadside tables at Dai Pai Dong,
Tang showed us every crevice that is
the Fragrant Harbour, warts and all.

The very first night meeting up with

Andrew, he took us for late
 Seafood Tang’s Smokey Sambal 169

Ingredients Directions
200g thai crab paste 1. Cut shallots into flat slices, 7. Place cooked ingredients in
200g thai shrimp paste grill. blender/thermomix along with some
10 pcs lemongrass vinegar and fish sauce to start.
2. Remove tops of long red chilis and
100g galangal
grill along with lime leaf until they 8. Use high quality fish sauce,
200g shallots or onion are pliable and moderately charred. higher nitrogen level = higher
100g garlic protein level = more body.
4 pcs lime leaf 3. On medium heat toast sliced
200g long red chilli galangal, peeled garlic cloves, 9. Slowly pour in melted fat and
50g bird's eye chili bird's eye chilli and cilantro stems emulsify to mixture. Veg/canola oil
50g cilantro stems in thick pan (carbon, cast iron, can be substituted.
stainless steel) till evenly charred.
50g shaoxing rice wine
10. Adjust seasoning with fish
Chinese rice vinegar to taste
4. Toast crab & shrimp paste in sauce, vinegar, oil/fat. if needed
Fish sauce (60 Nitrogen level) to sauce-pan over low heat until sprinkle in some extra reg sugar.
taste aromatic.
Palm sugar to taste (sub white sugar 11. Store in glass jar in
if needed) 5. Add palm sugar and slowly melt, refrigerator.
Rendered fat (pork/beef/chicken) to stir often with spat as sugar will
taste burn easily.

6. Deglaze with shaoxing, ensure

alcohol evaporates.
Seafood - Open Source Cookbook

ALBACORE
TUNA WITH BOK

170 CHOY, TOFU,

COCONUT
BROTH AND
ANISE ASH
BRENT MAXWELL
CHEF - LA SOCIÉTÉ
 Seafood Albacore Tuna with Blah, Blah, Blah... 171

Ingredients
4 5-ounce pieces albacore tuna
1 lb baby bok choy – thoroughly
washed and cut into medium sized
pieces
8 ounces firm tofu – large dice
1 clove garlic – thinly sliced
Juice of one lime (more if dry lime)
Basil leaves for garnish
Sea Salt
Olive oil

Coconut broth – see recipe

Anise ash – see recipe
 Seafood Albacore Tuna with Blah, Blah, Blah... 172

Ingredients Ingredients
Coconut Broth 1.Combine coconut milk, lemongrass,
500ml coconut milk ginger, Anaheim chili, coriander
Juice and zest of 1 lime seed, white peppercorn and star anise
1 stick of lemongrass sliced in a pot.
1 bunch of washed cilantro roots
10g sliced ginger 2.Bring to a simmer and remove from
1 small Anaheim chili sliced heat.
1 tsp coriander seeds
1 tsp white peppercorns 3.Add cilantro roots, lime juice and
3 pieces of star anise zest.
Salt
4.Wrap top in plastic wrap.

5.Steep for 20 minutes and strain.

6.Adjust seasoning while still warm.

7.Cool on ice.
 Seafood Albacore Tuna with Blah, Blah, Blah... 173

Ingredients Directions
Anise Ash 1.Place star anise on a small baking
10 pcs Star Anise sheet and cook at high heat until
fully burnt.

2.Allow to cool.

3.Grind in a coffee grinder or food

processor until completely powdered.

4.Store in airtight container.

 Seafood Albacore Tuna with Blah, Blah, Blah... 174

Directions Notes
1.Season the tuna with salt and some
of the anise ash.
7.Evenly separate the bok choy/tofu
mixture into four shallow dinner
Dish works well with
bowls. any protein actually.
2.In a hot pan with a touch of
canola oil (slightly smoking), 8.Slice all the tuna to desired
Yellowfin, salmon,
quickly sear the tuna on all sides. thickness or leave whole if scallops
Approx. 10 seconds on each side. preferred.
etcetera. Even pork
3.Remove from pan and allow to rest. 9.Pour in warm coconut broth, as loin/ tenderloin,
4.In the same pan, sear the tofu
much as you like.
chicken, beef
until golden brown. 10.Garnish the dish with freshly etcetera.
torn basil and/or cilantro leaves,
5.Add the sliced garlic and bok sea salt and more of the anise ash
choy. Add some sliced chili too if for a smokey essence.
some spice is desired. Continue
cooking until bok choy is slightly 11.Drizzle with a touch of olive oil
wilted. to finish.

6.Deglaze the pan with lime juice

and remove from heat.
Seafood - Open Source Cookbook

JAMAICAN

175 PEPPA SHRIMP

& PINEAPPLE
SKEWERS
CRAIG WONG
CHEF/OWNER - PATOIS
 Seafood Jamaican Peppa Shrimp & Pineapple Skewers 176

Ingredients Directions
12 pieces Large Tiger shrimp, U10 1.Soak skewers for 30 minutes in 6. Peel the pineapple, core it, and
(approx. 50g each) cold water cut into ½ inch thick pieces.
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped 2. Peel and devein the shrimp. 7. Cut zucchini into ½ inch thick
1 whole Scotch bonnet rounds.
2 sprig Thyme, picked and chopped 3. Sweat the garlic and ginger for
2 tbsp Spicy paprika two minutes over low heat, then add 8. Grill the pineapple and zucchini.
1/3 tsp Allspice the scotch bonnet, thyme, paprika,
1/3 tsp Cayenne all spice, and cayenne, and toast 9. Skewer two shrimp, a piece of
2 tbsp Rum (preferably amber, but if until aromatic. pineapple, a cherry tomato, and a
you’re feeling boozy, try Wray & piece of zucchini onto each skewer.
Nephew) 4. Deglaze with rum, add ketchup,
1/2 cup Ketchup and cook out for 5 minutes until it 10. Brush with oil and season with
2 tbsp Pineapple juice thickens slightly, then thin with salt.
1 quarter Pineapple pineapple juice.
1 medium Zucchini 11. Grill on medium high heat on BBQ
6 Cherry tomatoes 5. Cool the marinade down, and then for 3 minutes on each side.
Salt to taste marinate the peeled shrimp for 2-3
hours.
Seafood - Open Source Cookbook

JP’S
LOUISIANA
177 SHRIMP
ÉTOUFFÉE
JEAN-PAUL BOURGEOIS
CHEF - EATLIKEASOUTHERNER
 Seafood JP’s Louisiana Shrimp Étouffée 178

Ingredients Directions
2 lbs peeled and deveined shrimp In a sauce pot, melt butter over
1/4 lb of butter medium heat.
1 cup diced onion
1/2 cup diced celery Add onions, celery, red and green bell
1/2 cup diced green bell pepper peppers, garlic, and bay leaves.
1/2 cup diced green red bell pepper
Saute for 10 minutes or until
1/2 cup diced tomato
vegetables have softened.
3 cloves of garlic, minced
2 bay leaf Whisk in flour to create a white roux.
1 cup of flour
1/2 cup tomato sauce Stir in tomato sauce and stock.
2 quarts of shrimp stock
1 cup of sliced green onions Bring to a boil and simmer for 45
1/2 cup chopped parsley minutes stirring occasionally so
Salt and pepper to taste mixture does not stick.
Tabasco pepper sauce
After 45 minutes add shrimp, green
onions, parsley and cook for an
additional 15 minutes.

Season with salt, pepper, and hot

sauce.

Eat over steamed white rice.

Dessert - Open Source Cookbook

179 SESAME
PANNA COTTA
JON PONG
CHEF - FORMERLY DRAKE 150
 Dessert Sesame Panna Cotta 180

Ingredients
180g Milk (3/4 cup) 1. Toast sesame seeds in a pan on (do not cover for the first hour to
240g 35% cream (1 cup) medium-high heat, stirring & tossing prevent condensation) Should take
40g White sesame (4 tbsp) constantly to keep from burning. about 4 hours to set up.
45g Sugar (3 tbsp) Set aside.
pinch Salt
2 pcs Gelatin Sheets (or 2 tsps 2. Pour milk, cream, toasted sesame,
gelatin powder) sugar, and salt in a pot and bring
to a boil. Remove from heat and
cover pot for 45 minutes to infuse.

3. Strain mixture. Re-heat liquid

to a simmer and remove from heat(do
not boil).

4. Bloom gelatin sheets in cold

water for 1-2 minutes until soft.
Squeeze out sheets and add to the
warm panna cotta base.

5. Stir until gelatin is fully

dissolved. Pour into small cups or
bowls and set in fridge to firm up
Dessert - Open Source Cookbook

MOM’S

181 BOURBON
CHOCOLATE
CAKE
 Dessert Mom’s Bourbon Chocolate Cake 182

Ingredients
312g semisweet chocolate chopped 1.Position an oven rack on the flour, mixing just to combine and
170g unsalted butter middle rung and heat the oven to scraping the bowl as needed. Blend
6 large eggs 350°F. in the bourbon and vanilla. Transfer
¾ cup packed light brown sugar to a large mixing bowl and set
¼ cup all purpose flour 2.Butter a 9×3” round cake pan. Line aside.
¼ cup bourbon (I use Weller Reserve) the bottom of the pan with a round
1 tsp pure vanilla extract of parchment and butter the 6.In a clean mixing bowl with clean
½ tsp kosher salt parchment. Set the cake pan in a beaters, beat the egg whites with
roasting pan large enough to the salt on high speed until they
For Serving accommodate it. hold soft peaks, 1 to 2 minutes.
1 - 2 tbsp sugar With a rubber spatula, fold
Confectioners Sugar for dusting 4.Melt the chocolate and butter over one-third of the egg whites into the
a double boiler. Remove from the chocolate mixture to lighten it, and
heat and let cool slightly. then gently fold in the remaining
whites. Scrape the batter into the
5.With an electric mixer (a stand prepared cake pan.
mixer with the whip attachment or a
hand mixer), beat the egg yolks with 7.Set the roasting pan on the oven
the brown sugar on medium speed rack and add enough warm tap water
until very pale, thick, and fluffy, to come halfway up the sides of the
about 3 minutes. Reduce the speed, cake pan. Bake until the top feels
add the chocolate mixture, and mix set, 40 to 45 minutes. Remove the
just to combine. Add the cake pan from the water bath and
 Dessert Mom’s Bourbon Chocolate Cake 183

run a paring knife around the inside

of the pan (or the inside
of the parchment collar) to loosen
the cake and then let the cake cool
completely in the cake pan on a
rack. When the cake is completely
cool, loosen the sides once more
with a paring knife. Cover the cake
with a serving plate and invert the
cake onto the plate.

The bottom of the cake is now the

top. Peel off the parchment. (Don’t
worry if the surface looks
a little ragged; you’ll be dusting
with confectioners’ sugar).

To serve: Dust the top of the cake

generously with confectioners’
sugar, slice.

Can also be served with whipped

cream. Adapted from Fine Cooking.
Dessert - Open Source Cookbook

MOM’S

184 VEGAN
CHOCOLATE
MOUSSE
 Dessert Mom’s Vegan Chocolate Mousse 185

Ingredients Directions
32 chocolate sandwich cookies (Oreos 1. Crush the chocolate sandwich 6. Let the chocolate cool slightly
are vegan, but there are many other cookies in your blender and add the before adding it to the blender with
brands that are vegan, dairy-free, melted margarine, pulsing to combine the other ingredients. This will
and even gluten-free) completely. ensure a smooth texture.

3 tbsp melted margarine (or other 2. Press the cookie crumb mixture 7. Blend until very smooth, scraping
vegan butter) into the bottom and up the sides of down the sides of the blender if
a 9-inch springform pan lined with necessary.
600g silken tofu, drained parchment paper (for easy removal of
the cheesecake later on!) 8. Pour the filling into the chilled
1/4 cup real maple syrup crust and smooth out the top with a
3. Chill the crust to set while you rubber spatula.
2 tsp real vanilla extract make the filling.
9. Place the cheesecake in the
400g dark chocolate, melted 4. To a clean blender add the silken fridge to chill for at least 6
tofu, maple syrup, vanilla extract. hours, or overnight, before
fruit, powdered sugar, or vegan transferring to a plate to slice and
whipped cream for serving 5. Melt the chocolate in a serve.
double-boiler over low heat, or melt
it in the microwave at 50% power for 10. Serve with fresh berries,
30-second increments until the powdered sugar, or your favourite
chocolate is melted and smooth. vegan whipped cream.
Adapted from the Busy Baker.
Dessert - Open Source Cookbook

EASY FRIED
ITALIAN
186 ZEPPOLE
FRITTER
BARB AND CARM ACCOGLI
OWNER - BAKER AND CHEF
 Dessert Easy Fried Italian Zeppole Fritter 187

Ingredients Directions
50g vegetable oil 1. Pour water, salt and oil 3. Heat the vegetable or canola oil
100g water vegetable in a small non stick in a large sauce pot until about
100g all purpose or bread flour saucepan, bring it to the boil. As 350°C. Pipe the dough round or donut
3 whole eggs soon as it starts bubbling add the shape onto small cut parchment
⅛ of baking powder flour and stir constantly. Basically pieces so they can fry in this shape
Pinch of salt the flour needs to get toasted on - the parchment paper can be removed
3 cups vegetable or canola oil the stove for about five minutes, while frying.
beating constantly and vigorously
Tools with a wooden spoon, until you have 4. Fry the zeppole until light
Heavy sauce pot a golden ball of choux pastry dough golden brown - make sure to turn
Wooden spoon that will not stick to the sides of them over while frying.
Stand mixer the saucepan. This is when you know Approx time 5 min
Flat paddle the dough is ready.
Piping bag with any tip 5. Once they are fried place on a
2. Remove from the stove, transfer rack to cool, and sift icing sugar
(ed note: if you don’t have a piping into a clean mixing bowl and stir on over the fritters and enjoy! The
bag or tip, you can use this ziploc low and let it cool slightly. When zeppole can also be filled with
bag hack the steam dissipates, add the whole custard, whip cream or nutella for a
https://www.youtube.com/watch?v=7su eggs slowly one at a time and add more decadent dessert!
the baking powder. Continue to stir
A_urD4bg)
in your mixer with the flat paddle
for about five minutes, until
smooth, glossy and thick. Once done
you can transfer into a piping Bag.
Dessert - Open Source Cookbook

JESSICA’S
188 KEY LIME PIE
JESSICA FRANKLIN
 Dessert Jessica’s Key Lime Pie 189

Ingredients Directions
Crust Crust
1 1/4 cup of graham crumbs 1. Preheat the oven to 325°F.
2 tbsp of granulated sugar 2. Mix graham crumbs, butter and
1/4 cup of butter sugar.
3. Evenly press mixture into 9" pie
or you can buy a ready made 9" dish.
graham pie crust 4. Bake for 10 minutes.
5. Let the crust cool.
Filling
3 egg yolks Filling
3 tsp of grated lime rinds 1. Whisk egg yolks.
1 can of condensed milk 2. Mix egg yolks and lime rinds.
1/2 cup of fresh lime juice 3. Add condensed milk and lime juice.
4. Mix until well blended.
Topping 5. Once crust is cool, pour filling
Whipped cream into crust evenly.
6. Bake for 15 minutes
7. Cool for 3 hours

Topping
1. Top with whipped cream as desired
and garnish with lime rinds.

Enjoy :)
Dessert - Open Source Cookbook

PLANT
BASED
190 BANANA
BREAD
JOYCE WONG
PASTRY CHEF - CHASE HOSPITALITY GROUP
 Dessert Plant Based Banana Bread 191

Ingredients Directions
makes 1 loaf Prep: 10 minutes, most

wet ingredients Mix wet ingredients and dry

1 cup ripe bananas ingredients separately.
1 tbsp lemon juice
1/2 cup canola oil
Combine mixtures together.
1/2 cup soy milk

dry ingredients Pour in a parchment-lined loaf pan.

1 cup brown sugar Bake at 325ºF for 40 to 45 minutes.
2 3/8 cups AP flour
1 tsp salt
1 1/4 tsp baking powder
1 1/4 tsp baking soda
Dessert - Open Source Cookbook

HONG KONG
192 MILK TEA ICE
CREAM
ED WONG
OWNER - WONGS ICE CREAM
 Dessert Hong Kong Milk Tea Ice Cream 193

Ingredients Directions
Makes approximately 2 litres. Mix whole milk, heavy cream and
Requires ice cream machine. condensed milk together in a
sauce-pan. Heat slowly until
Ingredients steaming. Do not let it come to
boil. Turn off heat and add tea
bags. Steep for 30 minutes (adjust
1/2 litre whole milk (3.25%) time to suit your taste). Remove tea
1/2 litre heavy cream (35%) bags. If any tea bags break, strain
1 can (14oz.) condensed milk mixture through a coffee filter to
6 tea bags black tea remove.

Fill sink with ice and set sauce-pan

into it in order to cool the mixture
quickly. If you don't have ice,
simply use cold water. Once mixture
is cooled to at least room
temperature, store in refrigerator
overnight (or 4 hours minimum).

Freeze according to your ice cream

machine's directions.
Dessert - Open Source Cookbook

OATMEAL
CHOCOLATE
194 CHIP
COOKIES
JOSHNA MAHARAJ
CHEF/AUTHOR - TAKE BACK THE TRAY
 Dessert Oatmeal Chocolate Chip Cookies 195

Ingredients Directions
1 cup butter, unsalted and softened 1. Preheat oven to 325ºF. Line two with wet fingers. Bake for 9-10
1 cup brown sugar, packed baking sheets with parchment. minutes, until lightly golden.
2 eggs Remove from heat and allow to cool.
2 tsp vanilla extract 2. In a stand mixer fitted with the
1 ¼ cups spelt flour paddle attachment, cream butter and
1 tbsp cinnamon sugar together until smooth. Beat in
½ tsp baking soda vanilla, and eggs, one at a Time.
1 tsp salt
3 cups quick cooking oats 3. In a medium bowl, combine the
1 cup walnuts, chopped spelt flour, cinnamon, baking soda,
1 ½ cups chocolate chips and salt. Add dry ingredients to
butter mixture and mix until
combined, scraping down the bowl a
couple of times.

4. Add oats and mix to combine, then

add walnuts and chocolate chips,
mixing to combine
Thoroughly.

5. Scoop heaping teaspoonfuls of

batter onto lined baking sheets,
about 1” apart and flatten slightly
Beverages - Open Source Cookbook

VEE’S

196 REUNION
TOUR
VERONICA SAYE
BARTENDER - TENNESSEE TAVERN
 Beverages Vee’s Reunion Tour 197

Ingredients Directions
1.5oz bourbon (I use Wild Turkey) To make angostura syrup blend (with are frothed (about 15 seconds).
.5oz amaretto a blender or whisk) 1 part rich
.5oz angostura syrup syrup and 1 part angostura bitters, As two large ice cubes and shake
1oz lemon juice depending on your desired amount. until there is a nice frost on the
1 egg white outside of the shaker tin. About 15
To make rich syrup heat 1 cup water seconds.
in a pot, until right before boiling
point. Add 2 cups white sugar and Strain into a rocks glass over ice.
stir until sugar is dissolved. Do Garnish with 2-3 drops of angostura
not let it come to a boils, as this bitters.
can crystallize the sugar after
cooking. Remove from heat and let
cool, store in a glass jar or bottle
in the fridge for up to 6 months.

This can be used for a multitude of

cocktails, and is considered a
staple ingredient in any home bar.

Add egg white to a shaker tin first,

ensuring no yolk is added to the
tin. Dry shake (without ice) all
ingredients until egg whites
Beverages - Open Source Cookbook

THE
198 RUNAWAY

VERONICA SAYE
BARTENDER - TENNESSEE TAVERN
 Beverages The Runaway 199

Ingredients Directions
1.5oz toasted sunflower gin To make Flower Power syrup make a baking sheet at 350 for 5 minutes,
.75oz fino sherry tea using 2 tbsp dried chamomile, 1 or until golden brown. Add 1 bottle
.75oz flower power syrup tbsp dried chrysanthemum, 1 tbsp London Dry gin (I use Beefeater) and
.75oz lemon juice whole apricot kernel, 6 honeysuckle still warm sunflower seeds to a
stems and cups water. Reduce until glass bowl or jar. Let sit for 20
1-1.5 cups. Add equal parts sugar, minutes, strain.
and stir until dissolved, never
letting it boil. Funnel back into bottle and store in
your liquor cabinet, this has no
Remove from heat, let cool, and expiry date.
store in a glass jar or bottle for
up to 6 months. Shake all ingredients over ice until
well chilled. Strain into a glass,
Many of the dried flowers can be garnish with a 2-5 drops of sugar
hard to source (although they are flower seed oil.
all available at Herbie’s Herbs) and
this cocktail will still be
delicious with a straight chamomile
syrup. It is the same process but
instead use 3 chamomile tea bags or
3 tbsp of dried chamomile.

To make toasted sunflower seed gin,

toast 1 cup sunflower seeds on a
Beverages - Open Source Cookbook

THE SJCB
200 MASON JAR
COFFEE
SAM JAMES
OWNER - SAM JAMES COFFEE BAR
 Beverages The SJCB Mason Jar Coffee 201

This coffee recipe is for people with little

experience or tools ....but a great desire to
drink that good stuff and own a jar.

This recipe is a take on French press Aka

“immersion brewing” which is a fancy way of
saying “make coffee like you steep tea”.
 Beverages The SJCB Mason Jar Coffee 202

To do this correctly 1. Don’t even need a French press,

any glass vessel will work. (my tip
much coffee to use exactly. Eg. 850g
of water / 16 = 53g of coffee. 16:1

you need a couple is to use a mason jar, as the

shoulder of the jar holds back the
is the ratio.

grinds when you pour out) 5. Or approx 2 heaping tablespoons

things. per 10oz mug.
2. If you have a scale, congrats. If
you don’t, then use the approx ratio 6. Weigh out your favourite SJCB
Mason jar
of 2 heaping spoonfuls of coffee coffee, or whatever the hell else
Scale
grinds for each 10oz cup you intend you drink ¯\_(ツ)_/¯. I suggest you
Coffee beans (preferably ground SJCB
to brew. buy whole bean and grind it while
beans)
your water boils, but if you don’t
Coffee grinder (if using whole bean)
3. The scale comes in handy for have a grinder, you can buy your
Mug
getting the exact ratio of coffee to coffee ground at any SJCB or on the
water every time, if you’re aiming website, and keep the bag inside a
for consistency. $100 will get you a ziplock, squeeze the air out and
great scale. keep it frozen.

4. To find that ratio, put the 7. Boil your water, and set a timer
brewing vessel on a scale and 0 it. for 4 minutes. Add the coffee to the
Then fill the vessel with water to empty jar/pot/vase....place on a
the level you want to brew to and scale if you have one, and 0 it
weigh that. The weight of the water again.
divided by 16 will tell you how
 Beverages The SJCB Mason Jar Coffee 203

8. Once the water has boiled, start 11. Once the timer completes, use 2
your 4 min timer and pour the water spoons to scrape the remaining oils
up to the level you plan to fill to, and floating coffee from the
or if using a scale, fill until the surface. Rinse those in a dipping
weight is the same as your first cup of water.
water measurement. See #4.
12. Pour slowly to keep the silt and
9. Pour all the water in at once, grinds still at the bottom. If
give a gentle stir to ensure all you’re using a mason jar, pour from
ground coffee is wet, and observe the corner to the shoulder is
the oily foam & grinds floating on deepest at the exit flow, and will
top. This is a reaction between the catch any silt that could sneak into
hot water, oil and the C02 in fresh your cup.
coffee. It’s also a good sign of
well roasted coffee.

10. You do NOT need to submerge the

floating coffee with the plunger. It
will sink naturally during the 4
mins, and you will have a chance to
scrape away whatever remains at the
end of the timer. No need to clean
that plunger thing anymore.
Beverages - Open Source Cookbook

SANJANA’S
GRANDPA’S
204 MASALA
CHAI
SANJANA SHARMA
 Beverages Sanjana’s Grandpa’s Masala Chai 205

Ingredients 1. Heat one cup of water in a pot on it does not change color after a few
medium heat. (Just use the cup/mug minutes, add some more tea leaves
Yield: 2 Cups
you will drink the tea in!) here.)
1.5 tsp Loose-leaf black tea leaves
2. Add tea leaves, sugar, cloves, 6. Once the color is dark brown,
(I use this brand. It's available in
and cinnamon stick to the pot. pour the tea over a strainer and
No Frills or Superstore but you can
Lightly smash the ginger and serve!
use any other loose-leaf black tea.)
cardamom pods in a mortar and
2 tsp Brown sugar
pestle. Add them to the pot as well
3 cardamom pods
and give it a swirl.
3 cloves
Thin slice of ginger
3. Bring the tea and spices to a
Milk
boil for a few minutes until the
1 small cinnamon stick (optional)
brew is fragrant and dark in color.

4. Add one cup of milk to the pot.

5. Let the tea brew for a few

minutes until the color changes from
a pale brown to a darker, rich brown
and the tea is boiling. Once the tea
is boiling, lower heat to a simmer
for a few minutes to get all the
beautiful flavors of the spices.
(Don't rush this step!! If
 Beverages Sanjana’s Grandpa’s Masala Chai 206

The brew after the tea leaves and The tea is pale brown when the The chai is ready once the color
spices have been boiling for a few milk is added. changes to a darker and richer
minutes. It's now ready for the brown.
milk to be added.