DreamHost Quarantine Cuisine (CookBook 2020) by DreamHost.design

Quarantine Cuisine

Introduction

he year 2020 was unlike any other. Early in the year, the planet was quickly consumed by a pandemic and lives were upended. COVID-19 caused everybody’s normal routines to immediately change; around the world stores were closing, offices shut, and everybody moved inside for quarantine. For the health and safety of our people, we at DreamHost quickly moved indoors and transitioned to working remotely. The first few weeks felt more like a ‘vacation’ but once the disheartening news of a prolonged lockdown came to a full realization, there was a world wide debilitating sense of hopelessness and disconnect. The amazing people of DreamHost however would not succumb so easily! During this isolating time period, there are many individuals who accommodated to working remotely by starting new hobbies, including improving the home economic skill of cooking. Alex Brown created the #what-are-you-cooking channel and a culture around food was born. “Food is a

universal language that people from any part of the world can relate to and enjoy.” Folks were sharing photos of their foods and inspiring others to try recipes- old and new alike. Hoping to forever encapsulate these delicious meals, the People Team decided to collect recipes to compile them into a personalized cookbook. We kicked it off with a new initiative called the Food Photo Challenge, where we invited DreamHosters to share their recipes according to a theme relative to each month for the remainder of the year. Recipes that were voted as the best for each theme were determined to be the ‘winners’ and can now be found as the dish to initiate each category. Here you will see some of the foods shared on the channel that kept us all connected during troubling times.

- The People Team

Table Of Contents Cheat Meal

Ultimate Cookie

Bacon Cheeseburger

Chocolate Chip Challah

Dreamy Mac

Triple Chocolate Walnut Cookies

& Cheese

Chewy Chocolate Chunk Cookies

Alsatian Coq au Vin

Basil Shortbread Cookies with Tomato Jam 65

Lamb Stew

Oatmeal & Strawberry Cookies

“What do we have handy” Curry

Chocolate Chip Cookie Skillet

Peanut Butter Spoon

Cheese Dish

Burgers & Hot Dogs

Classic Double Decker Sliders

72 74

Black Bean and Corn Quesadilla

Street Hotdog

Cheesy Artichoke Jalapeño Dip

Breakfast Burger

Grilled Egg and Cheese Sammich

Spicy Creamy Shrimp and Chicken Spaghetti 29

Halloween Trick or Sweets 78

Buffalo Bacon Grilled Cheese Panini

Grilled cheese on Fresh Bread

Flayed Man Cheese Ball

Veggie Lovers Mac n Cheese

I Got My Eye On You

Picnic 36

Holiday Delights

Trio of Finger Sandwiches

Slow Roast Gochujang Chicken

Grilled Veggie Subs

Cocoa-Berries Cheescake

Cioppino

Smoked Salmon

Summer Drink

Extra Recipes

Double Chocolate Baileys’ Cocktail

Pangalactic Gargleblaster

Blackberry Mojito

Handmade Pie Crust

Penicillin

Homemade Condensed Milk

Belmont Jewel

Fish Stock

Acknowledgments A book of this nature would not have been possible without the sharing nature of our people. It was a pleasure to collect recipes throughout the year to compile them into this final product. We would like to give a special thanks to everyone who participated in making this project a reality. Culinary Artists: Angelica Toro, Alex Brown, Babita Hassamal, Ben Hengst, Ben Boomer, Brenda Darcy, Brett Dunst, Charles Johnson, Erik Nieves, Jeff Ricards, Jessica Nuñez, Jiordan Villareal, Katie Ford,

Natasha Köstlin, Rob Peterson, Raymond Wong, Truman Chen. Organizers: (People Team) Anja Gribnau, Brenda Darcy, Ed Wesley, Jenny Aviles, Jessica Nuñez, Kathy Herrera. (Product) Alex Pfaller, Ian Hernandez, Ian Walsh, Kris Bernard. As well as the rest of the company for participating, showing support, interest and love within the #what-are-you-cooking channel.

Challenge 1

Cheat Meal

Alex Brown Brenda Darcy

Chefs

Jessica Nunez

Katie Ford Charles Johnson Ben Hengst

Bacon Cheeseburger with Jammy Onions on Pretzel Roll Chef Alex Brown

Ingredients

users 4

Pretzel Buns

Burgers

• • • • • • • • • • •

•

Directions

clock 40 min.

1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle yeast on top. Set aside for 5 minutes, or until the mixture foams. 2. Add flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from side of the bowl, 4 to 5 minutes. 3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size. 4. Heat oven to 450 degrees. Line 2 half sheet pans wtih parchment paper and lightly brush with oil. Set aside. 5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).

1 1/2 c warm water (110-115 degrees F) 1 tbsp sugar 2 tsp kosher salt 2 1/3 tsp yeast 22 oz all-purpose flour 2 oz unsalted butter (melted) Vegetable oil (for the bowl and pan) 10 c water 2/3 c baking soda 1 large egg yolk (beaten with 1 tablespoon water) Pretzel salt

• • • • • •

1 lb ground beef formed into patties, seasoned with salt and pepper Bacon Red onion, halved and sliced Pickle, sliced Cheddar cheese Mayo Mustard

Chef Notes: Pretzel buns can be made a couple days ahead. Toppings are optional, but this is my personal burger build.

6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a round. Place on a half sheet pan. Repeat with the remaining pieces of dough. 7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt. 8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. 9. Cook bacon remove from pan, reserve oil. 10. Add red onions to pan with bacon fat and cook on medium low until onions are caramelized and jammy. About 15 to 20 minutes. Remove from pan and set aside in warm place 11. Add more oil to pan as necessary and cook burgers to personal doneness. If using cheese, add cheese to burger after first flip. Use a lid to help melt the cheese if necessary. 12. Toast pretzel bun and build burger with mayo and mustard and other ingredients. 9

Dreamy Mac & Cheese Chef Jessica NuĂąez 10

clock 45 min.

users 6

INGREDIENTS • • • • • • •

1 lb pasta (I used Banza Rotini) 1/2 lb bacon 4 tbsp butter 1/4 cup flour 4 cups whole milk 1 clove crushed garlic 1 tsp paprika

• • • • • • •

1/2 tsp cayenne 1 cup grated sharp yellow cheddar cheese 1 cup grated white cheddar cheese 1 cup grated Gruyère 1 cup bread crumbs (I used Panko) 1/4 cup grated Parmesan cheese Salt & Pepper

Directions 1. Cook the pasta in a large pot of salted boiling water. Drain, rinse with cool water and set aside. 2. For the bacon, lay on a baking sheet in an even layer and place in the cold oven then set the heat to 375 degrees and cook for about 20 to 30 minutes or until your bacon is at its desired crispiness. 3. While the bacon and noodles cook, heat your butter in a large saucepan over medium heat. Once it’s melted, whisk in flour and keep whisking until the flour is foamy (3-ish minutes). 4. Slowly whisk in the milk then add your garlic, paprika, cayenne, salt and pepper. Bring to a simmer then add your CHEESE! You can also add your bacon grease at this time. (This is optional but highly recommended because come on now...) 5. Once it’s combined, add in your cooked pasta and bacon. Toss to coat the noodles in the cheese sauce. 6. Heat oven to 400°F. 7. Pour the macaroni and cheese mixture into a baking dish and top with bread crumbs and Parmesan cheese. Bake until the bread crumbs turn golden brown and cheese bubbles (30ish min) 8. Serve while hot and enjoy!!

Chef Notes: Top with crushed red chili pepper for an extra bit of spice! 11

Alsatian Coq au Vin Chef Katie Ford

Ingredients • • • • • • • • • • • • •

Chicken -- 2 quarters or 4 drumsticks Bottle of dry, white wine (pinot grigio recommended) 1 bunch of thyme 2 bay leaves 2 tsp salt 2 tsp pepper 2 tbsp avocado oil 5 small spring onions or 1 medium yellow onion 8oz baby bella mushrooms, sliced 1 large carrot, sliced 18 pearl onions 4 sourdough boules 1/2 cup heavy cream

clock 40 min. users 4

1. Season chicken with salt and pepper (I used about 1 tsp of each) and place into a large ziploc with the wine, thyme, and bay leaves. Let sit in the fridge overnight. 2. Take the chicken out of marinade and put in a pot with some avocado oil to brown, but save the wine. Brown the chicken for about 3 to 5 minutes on each side. Remove the chicken from the pot, leave the oil and drippings. 3. Toss into the pot the spring onions, mushrooms , and carrot. Cook for a few (5ish) minutes until the veggies begin to brown or start looking a little transparent. 4. Add the wine marinade and bring to a low boil. Cover with lid and cook down for about 15 to 30 minutes until about half the initial volume. 5. Add the chicken back to the pot and cover. Turn down the heat to a simmer,

and let sit for about an hour. 6. Meanwhile, in another pan, melt some butter, and toss in the pearl onions. Sauté until they look transparent. Pull off heat, and let sit in the pan until you are ready for them. 7. Cut a cone-shaped hole into your boules. Spread butter on the inside and coat in shredded parsley. Toast in the oven for ~ 5 minutes or so at 300°F, until…toasted. 8.

Add pearl onions to the pot, followed by about a 1/4 cup of cream. Stir around a bit.

9. Remove the boules from the oven and place on appropriately-sized plates (salad plates worked for me). Place into each a drumstick, and cover the drumstick with veggies and sauce. 12

Chef Notes: Encourage extra veggies for this

Chef Notes: You might be inclined to add chicken or beef stock, but the bone in meat is gonna get you a nice beautiful lamb broth -- generally speaking you don’t get much more mileage out of the stock, but hey, whatevers clever. Also I don’t do pretty photos, so #uglydelicious

Preface All the measurements are eyeball, it’s my grandma’s recipe and she cooked by feel (and a lot of the recipes she had are tea-cup measurements and stuff like that) -- ratios are not set in stone, do what you think you’d like. It’s a base recipe you can add as you see fit. It’s really not an active cooking recipe, and is a real lazy Sunday rib-sticking meal.

Lamb Stew Chef Charles Johnson

clock 240 min. users 6

INGREDIENTS • • • • •

1 lamb shank 2 or 3 large yellow onions, diced (not exact really) 1 can diced tomatoes (or 2, if you’re feeling tomato-y) 1 1/2 cup small navy beans, or ~1 can if you don’t do dry beans 1 or 2 bay leaves

Directions 1. Soak beans for a few hours or you can just boil them for ~15 minutes and drain. Either way works fine. 2. Sear lamb shank off in the pot with oil, and pull it out and set aside. Dump in diced onion and cook for a couple minutes so they become translucent and get a little browning. Then everything in, tomatoes, shank, bay leaves, beans. Water until everything is covered. 3. Simmer low until meat falls off the bone, stir every so often because the beans might burn (usually around 3 or 4 hours, but you can let it ride for a long, long time). 4. Salt and pepper to taste. Put it in your face. 5. Also, there will be bones, cause, well, bone in meat. Discard them as you plate or once done cooking, or gnaw on them like a caveman ( just kidding you’ll probably break your teeth, but I’m not your dentist).

lightbulb

Add mirepoix if you want to. Swap in other beans, throw in lentils, use other cuts of lamb (my grandmother used lamb neck quite often, if you can find it that’s a great, cheaper option -- she made it with lambs tongue as well, and that’s also fantastic). It’s good as is, but you can play with it if you feel inclined to do so -- part of the fun imo.

“What do we have handy” Curry Chef Ben Hengst

clock 40 min. users 4

INGREDIENTS • • • • •

Curry Paste Sweet Potato Carrots Onions Frozen Hash Browns

• • • •

Tofu Rice Coconut Milk Green Onion

Directions 1. In a large sauce pan or wok over medium high heat. 2. Add the whole can of curry paste. 3. Add half the can of coconut milk. 4. Stir to combine. 5. While that warms up, dice sweet potato & add to pot. 6. Dice carrot & add to pot. 7. Dice onion & add to pot.

11. While that cooks, cut your tofu in to bite sized bits, add leftover rice to a bowl, use microwave (1 minute on high) to warm up your rice; add tofu to bowl and microwave 30 seconds on high to warm up tofu 12. Once the veggies in the curry have cooked, add the last of the coconut milk. I use a splash of hot water to rinse out the can and then stir uncovered for 1 minute until everything becomes an even color. 13. Add curry to your bowl of rice, top with green onion.

8. Add frozen hash browns. 9. Cover your pot and let things cook. 10. Cook time is likely to be about 20 minutes depending on how small you cut your veg, check every 5 minutes or so, add water if needed, adjust accordingly.

Chef Notes: This is a great way to use up leftovers, what do you have in the fridge? Simply ask yourself: what do I have on the counter? In the pantry? Will it add to the curry?

Peanut Butter Spoon Chef Ben Hengst 18

clock 1 min.

users 1

Chef Notes: The world is your oyster!

Ingredients

Directions

• 1 spoon • Jar of peanut butter • Extra credit for toppings like Reese’s mini peanut butter cups

1. 2. 3. 4.

Insert spoon in to jar of peanut butter. If you have toppings, add them now. Apply spoon to face. Repeat as necessary.

Challenge 2

Cheese Dish Brett Dunst Jiordan Villareal

Chefs

Rob Peterson

Jessica Nunez Alex Brown Babita Hassamal

Black Bean and Corn Quesadilla Chef Brett Dunst

clock 15 min.

users 1

Ingredients • • • • • 22

2 tsp olive oil 3 tbsp finely chopped onion 1 (15.5 oz) can black beans, drained and rinsed 1 (10 oz) can whole kernel corn, drained 1 tbsp brown sugar

• • • • •

1/4 cup salsa 1/4 tsp red pepper flakes 2 tbsp butter, divided 1 1/2 cup shredded Monterey Jack cheese, divided 8 (8 inch) flour tortillas

Directions 1. Heat oil in a large saucepan over medium heat. 2. Stir in onion, and cook until softened, about 2 minutes. 3. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. 4. Cook until heated through, about 3 minutes. 5. Melt 2 teaspoons of the butter in a large skillet over medium heat.

6. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. 7. Place another tortilla on top, cook until golden, then flip and cook on the other side. 8. Melt more butter as needed, and repeat with remaining tortillas and filling. 9. For clean cuts, slice with a pizza slicer. Makes 4 quesadillas. 23

NOtes Served best with sliced french bread loaves or crackers.

Cheesy Artichoke Jalapeño Dip Chef Jessica Nuñez

Ingredients • • • • • •

2 8-oz packages low fat cream cheese 2 14-oz cans of un-marinated artichoke hearts (finely chopped) 1 cup light mayonnaise 1 1/2 cup fresh grated parmesan cheese (plus 1/2 cup to sprinkle on top) 1 4-oz can green chilies 1 4-oz can diced jalapeño peppers, drained (if you really like it hot, kick it up to a 7-oz can!)

Directions 1. Preheat the oven to 350°F. 2. Mix everything together and spread on your baking dish. 3. Bake for about 40 minutes or until dip is nicely browned and bubbly. 4. Cover with your reserved parmesan cheese, watch closely and broil it for a few minutes to give it a nice golden top. Enjoy!!

Grilled Egg and Cheese Sammich Chef Jiordan Villareal

Ingredients • • •

2 slices of toast, your choice - 1 inch thick max for savory mouthfeel 2 slices of colby jack cheese 1 to 2 tbsp of Kewpie mayo

• • •

1 whole egg 2 tbsp of oil of your choice (or non-stick zero calorie spray) 1 pan (cast iron preferred)

Directions 1. Heat up oil in pan on low/med until hot. 2. Spread Kewpie mayo evenly on one side of toast and let grill for 3 to 5 minutes. Turn toast over to non-Kewpie mayo side and let grill for same amount of time. 3. Take toast out of pan and set aside. 4. Repeat step 2 with second slice of toast. 5. Crack egg(s) into pan and cook to your preference! Runny or solid yolk, I don’t judge! 6. Take eggs out and set aside. 7. Construct the sammich! Place both slices of cheese on the non-Kewpie mayo side of both slices of toast. Place egg in between. 8. Place constructed sammich back on pan to toast the Kewpie mayo sides. Toast to preference (1 to 2 minutes for me). 9. Remove sammich, turn heat off, let cool for a bit. 10. Enjoy!

NOtes You must use Kewpie mayo! Itâ&#x20AC;&#x2122;s made of egg yolk and a better quality vinegar that makes the flavor pop. If you prefer a more tangy, sweeter flavor, you can spread more Kewpie mayo to the outside of the cooked egg before sandwich construction.

NOtes I personally enjoy spicy foods, so I typically continue to add cayenne pepper until it reaches the spiciness level that fits my taste. If you wish to have a more 1:1 ratio of chicken and shrimp, use only 1 large boneless skinless chicken breast and 25-30 medium sized raw shrimp.

Spicy Creamy Shrimp and Chicken Spaghetti Chef Kathy Herrera

Ingredients • • • • • • • • • •

2 medium boneless, skinless chicken breasts 3 tbsp butter 20 medium sized, raw shrimp (preferably peeled, cleaned, and tails removed) 1 cup button mushrooms, cleaned and sliced 1 cup sun-dried tomatoes, sliced to thin pieces 1 pint heavy whipping cream 1/2 cup Romano cheese, preferably freshly grated 2 tsp of cayenne pepper 16 oz of al dente penne pasta Salt and pepper to taste

Directions 1. Season chicken with salt and pepper, cook in a large saute pan until done. Remove from pan to cool and slice into bite-sized pieces. 2. Add butter to the large saute pan in medium heat, wait until melted to add shrimp, sliced mushrooms and sun-dried tomatoes. Saute together until shrimp turn pink and mushrooms are cooked through. 3. Add the sliced chicken, heavy cream, and romano cheese. Stir frequently until the cream has reduced to half while adding the cayenne pepper and the salt & pepper to taste. 4. Once it has reached the desired, thick consistency add the al dente penne pasta (cooked according to its packaging) to the large saute pan and mix everything together. 5. Enjoy! Serve on a dish and feel free to sprinkle more romano cheese and/or chives on top. 29

Buffalo Bacon Grilled Cheese Panini Chef Rob Peterson

Ingredients • • •

2 slices of cracked wheat sourdough Handful of bacon bits Shredded cheddar jack cheese

• •

1 McDonald’s Buffalo dipping sauce Butter for the pan

Notes Only cover the pan in the beginning to melt the cheese faster. A good toasting needs air for desired crispiness. Use butter liberally to prevent burning. Invest in a good Lodge cast-iron panini press for desired toasted press. If itâ&#x20AC;&#x2122;s raining outside, add a cup of basil tomato soup for dipping.

Directions 1. 2. 3. 4. 5. 6.

Warm up the pan skillet to medium heat and place a little butter to coat the pan. Spread McDonaldâ&#x20AC;&#x2122;s Buffalo dipping sauce on both insides of bread. Place two bread slices in the pan. Place some shredded cheddar jack on one side, then a layer of bacon bits, and remaining cheese on top. Place the other bread slice on top, and place the lid over the skillet for a minute to speed up melting. Flip the panini over for another few minutes along with more butter pan coating. Apply pressure on panini to toast well. 31

Chef Notes: If you donâ&#x20AC;&#x2122;t have a press, feel free to use a clean heavy sauce pot. Make sure the cheese that you are using is good for melting, otherwise youâ&#x20AC;&#x2122;ll end up with sweaty cheese. Fresh bread is the 80% overnight biga recipe from Ken Forkish. Try Black Forest bacon for a smokier taste.

Grilled Cheese on Fresh Bread with Bacon and Hot Sauce Chef Alex Brown

Ingredients • •

2 slices of bread ~1 cup cheddar cheese (more if you want more, different cheese if you want different cheese)

• • •

~4 pieces cooked bacon Favorite hot sauce Mayo

Directions 1. Spread mayo on outsides of bread and place in a cold skillet. Add cheese and bacon to one slice of bread, and additional cheese and hot sauce to the other side. 2. Turn heat on to medium and cook until cheese is melting slightly. Combine the two sandwich halves and use a cast iron press on top of the sandwich to press it down.

3. Flip after about a minute and repeat cooking and cast iron press. 4. Cut DIAGONALLY and enjoy by itself or with a quick tomato soup.

Veggie Lovers Mac n Cheese Chef Babita Hassamal

Ingredients • • • • • •

1 cup - Pipe Rigate Pasta 2 cup - Milk 1 tsp - Minced Garlic 2 tbsp - Butter 1 tbsp - Flour 1 cup of cheese blend – Mild cheddar or Monterey Jack

• • • • • •

Pinch of black pepper Pinch of red pepper flakes per your taste Pinch of dried herbs (eg; rosemary, italian herbs) 2 cup - Mushrooms 1 cup - Assorted veggies of your choice 2 tbsp - Parmesan cheese

DIRECTIONS Veggies

Pasta

Saute mushrooms over high heat for 3 to 4 min. Drain the excess water from the mushrooms.

Boil to al dente

White Sauce

Assembly

1. Melt butter and saute garlic on medium heat. 2. Whisk in flour over medium heat for 1 minute until aromatic and slightly golden color. 3. Slowly whisk in milk 1/2 cup at a time. Continue whisking until smooth and see it to a almost boil. Keep it a medium heat. 4. Add salt, pepper and red pepper flakes per your tastes. 5. Add cheese and whisk until a nice creamy consistency sauce is formed.

1. In a deep foil tray, mix the pasta and white sauce and mushrooms. 2. Decorate it with veggies of your choice. I chose to top it with green bell pepper, jalapeño, diced tomatoes. 3. Add Parmesan cheese to make the top crispy and garnish with dried herbs and red pepper flakes. 4. Bake it at 375°F for 15 minutes. 5. Broil it at 500°F for 2 minutes.

Challenge 3

Chefs

Picnic

Alex Brown Babita Hassamal

Trio of Finger Sandwiches clock 60 min.

Ingredients

Chef Alex Brown Tuna

BLT

• • • • • • •

• • • •

Bread 1 can Tuna Pickle Spears Mayo Mustard Dill Garlic Powder

4 slices cooked bacon Lettuce Tomato Mayo

Pasta Salad

Egg Salad

• • • • • • • •

• • • • • • •

1 cup cooked pasta 1/2 English long cucumber, quartered and sliced 1/4 in 1/2 red onion, finely diced 2 oz mozzarella, small diced 1 tomato, medium diced Olive oil Apple cider vinegar Salt to taste

users 2

2 medium boiled eggs, chopped 1 tbsp Mayo 1 tbsp Mustard Hot sauce 1/4 tbsp apple cider vinegar Fresh herbs, about 1 tbsp Cucumber, sliced into 1/4 in rounds

Directions 1. Boil pasta per packaging, slightly al dente. While pasta cooks, combine all other ingredients in boiling water, drizzle with olive oil and add apple cider vinegar. Drain pasta and toss in a bowl with other ingredients. Allow to rest for 30 to 60 min to meld flavors. 2. Toast bread and build sandwiches. • BLT includes mayo on both sides of bread, bacon, tomato, and then lettuce. • Tuna includes mayo on one side and mustard on the other. Drain tuna from any oil or water and flake with a fork. Add on mayo side, then top with pickle speak, a pinch of salt, garlic powder, and dill. • Egg salad includes mayo on both sides of the bread. Layer sliced cucumber and then the egg salad. 3. Cut sandwiches in half and serve with pasta salad. 38

NOtes All sandwiches can be modified in any way. The smaller bread makes it harder to add a lot to the sandwiches , so simpler is better. Bread recipe is Ken Forkishâ&#x20AC;&#x2122;s 80% Overnight Biga recipe from Flour, Water, Salt, Yeast.

Grilled Veggie Subs Chef Babita Hassamal

clock 60 min.

users 2

Ingredients • • • • •

2 slices of bread ~1 cup cheddar cheese (more if you want more, different cheese if you want different cheese) ~4 pieces cooked bacon Favorite hot sauce Mayo

Challenge 4

Mixologist

Summer Drink

Angelica Toro Brenda Darcy Jessica NuĂąez

Double Chocolate Bailey’s Cocktail Chef Angelica Toro

clock 5 min. users 1

INGREDIENTS • • • • • •

Bailey´s Ice Nutella Scratched chocolate Whipped cream Barquillos

Directions 1. Spread and decorate glass borders with Nutella. 2. Place 3 ice cubes in glass. 3. Pour Bailey’s. 4. Top with whipped cream. 5. Scratch chocolate on top of whipped cream. 6. Decor with barquillos. 7. Drink! Warning: super sweet.

Pangalactic Gargleblaster clock 5 min.

Chef Alex Brown

users 1

INGREDIENTS • • • • • • •

1 oz gin 1 oz Lillet Blanc 1 oz lemon 1 oz cointreau 5 to 7 dashed peychaud’s bitters Absinthe Lemon wheel

Directions 1. Rinse coupe with absinthe, spray bottle works best. 2. Combine all other ingredients over ice in a Yarai mixing glass, stir til glass is very cold to touch. 3. Pour up in absinthe rinsed coupe glass, garnish with lemon wheel.

Chef Notes: If you don’t like anise flavors, you can skip the absinthe wash, although it removes a crucial layer in the drink.

MIXOLOGIST NOTES: How much ice and milk will determine how strong your drink will taste, so feel free to play with the recipe

Dalgona Coffee Chef Truman Chen

clock 5 min. users 1

INGREDIENTS • • • • •

2 tbsp instant coffee 2 tbsp sugar 2 tbsp filtered water 6 to 8 oz. of milk Ice cubes

Directions 1. Mix together in a bowl with either a hand mixer or a whisk if you don’t have a hand mixer. 2. Keep mixing until you see the contents start to stiffen up, almost like whip cream. 3. Then fill a glass with some milk, add ice, and the coffee mixture. 4. Stir until the milk and coffee are well mixed and enjoy!

Blackberry Mojito clock 5 min.

DreamHost Mixologist

users 1

INGREDIENTS • • • • • •

2.5 oz. Rum, white 8 to 10 Mint, leaves (per person) 6 to 8 blackberries (per person) 4 Lime wedges 1 oz. Simple syrup Club soda

Directions 1. In your TALL COCKTAIL GLASS - add blackberries and MUDDLE. 2. Add: Mint, limes, and simple syrup. 3. Muddle to juice the limes - don’t break the mint. 4. Add ice and rum. 5. Stir. 6. Splash of Club Soda. 7. Garnish - mint bundle (slap mint to release aromatics), lime, blackberry - be creative! 8. Salute! Cheers! Enjoy!

Mixologist Notes If no muddler, then use - wooden spoon; If no bar spoon, then use -Long skinny kitchen tool (think: chopstick); If no jigger, then use - 1 oz. Shot glass or measuring cup with ounces

Mixologist Notes If no cocktail shaker, then use - Protein shake bottle (with blender ball); If no bar spoon, then use -Long skinny kitchen tool (think: chopstick) + an everyday spoon, teaspoon; If no jigger, then use - 1 oz. Shot glass or measuring cup with ounces

Penicillin DreamHost Mixologist

clock 5 min. users 1

INGREDIENTS • • • • • •

2 oz. Blended scotch whiskey ¾ oz. Lemon Juice ½ oz. Honey Syrup (homemade or store-bought) ½ oz. Ginger Syrup Floater Islay Whiskey Ice

Directions 1. Combine the blended whiskey, lemon juice, and syrups (2) in a cocktail shaker. 2. Add ice and SHAKE until the tin is chilled. 3. Strain into an old fashioned glass, over fresh ice. 4. Float the Islay Whiskey. 5. Garnish, candied ginger. 6. Salute! Cheers! Enjoy!

Belmont Jewel DreamHost Mixologist

clock 5 min. users

INGREDIENTS • • • •

2 oz. Bourbon or Whiskey 1 1/2 oz. Lemonade 1 oz. pomegranate juice Garnish orange round or cherry

Directions 1. Add ice to your mixing tin (halfway-up the tin). 2. Pour lemonade and pomegranate juice over ice. 3. Shake. 4. Add ice to rocks glass. 5. Add bourbon to rocks glass.

Mixologist Notes

6. Strain mixture over bourbon.

If no cocktail shaker, then use - Protein shake bottle (with blender ball); If no cocktail strainer, then use - mesh Strainer (used for tea); If no bar spoon, then use -Long skinny kitchen tool (think: chopstick); If no jigger, then use - 1 oz. Shot glass or measuring cup with ounces

7. Stir (until incorporated). 8. Garnish with an orange round slice.

Challenge 5

Ultimate Cookie

Alex Brown Brenda Darcy Jessica NuĂąez Katie Ford

Chefs

Charles Johnson Ben Hengst Angelica Toro 57

Chocolate Chip Challah Chef Katie Ford

clock 180 min.

Ingredients • • • • 58

3/8 oz active dry yeast (~ 3 3/4 tsp) 1/2 cup + 1 tbs granulated sugar 1 3/4 cup lukewarm water 1/2 c olive oil (+ extra for greasing bowl)

• • • •

5 large eggs 1 tbs table salt 8+ cup all-purpose flour 3/4 cup chocolate chips

users 4

Notes Stale challah makes GREAT french toast. You can do lots of things with the filling. Fill with peanut butter chips with the chocolate. I sometimes coat the chocolate chips with orange extract.

Directions 1. In a large bowl, dissolve yeast and 1 tbs sugar in water. Set aside for about 5 minutes. 2. Whisk oil into yeast then beat in 4 eggs, one at a time, with remaining 1/2 cups sugar and the salt. 3. Gradually add flour until dough holds together. This is usually at 7 to 8 cups. (at 2 cups I usually switch out the whisk in favor of the spatula, and at 6 start to use my hands). 4. Turn down onto floured surface and knead until smooth. 5. Clean the bowl, then grease it with olive oil. Return dough to the bowl. 6. Cover the bowl with plastic wrap (or lid) and leave in a warm place for about an hour to rise. Punch the risen dough, then let rise for another hour.

7. Divide dough in half. Then divide each half into thirds. 8. Squeeze by hand one of the thirds into a rope about 3/4” wide, and lie onto a floured surface. Flatten it to about 2” wide. 9. Place the chocolate chips in a row on the dough. Wrap them and pinch the edges closed to reform the rope. Repeat for each third. 10. Plait the ropes as desired (round and straight challah are both great!) 11. Place the loaf on a greased baking sheet. Cover in egg wash. 12. Let rise for an hour. Preheat the oven to 375°F 13. Back for 30 to 40 minutes or until golden (190°F internal temperature).

Notes Pull the cookies from the oven at 8 minutes if you prefer your cookies with a softer more chewy center. 60

Triple Chocolate Walnut Cookies Chef Truman Chen

clock 90 min. users 12

Ingredients • • • • • • •

1 cup butter, softened ¾ cups white sugar ¾ cups dark brown sugar 2 large eggs eggs 2 teaspoons vanilla extract 2 cups all-purpose flour ⅔ cup Hershey’s Special Dark cocoa powder

• • • • •

¾ teaspoon baking soda ¼ teaspoon salt 1 cup semisweet chocolate chips 1 cup white chocolate chips ½ cup chopped walnuts

Directions 1. Preheat oven to 350°F. 2. In a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. (I like to use parchment paper) 3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Chewy Chocolate Chunk Cookies with Walnuts Chef Raymond Wong

clock 30 min. users 12

INGREDIENTS • • • • • •

½ cup granulated sugar ¾ cup brown sugar, packed 1 tsp salt ½ cup unsalted butter, melted 1 egg 1 tsp vanilla extract

• • • • •

1 ¼ cups all-purpose flour ½ tsp baking soda 4 oz milk or semi-sweet chocolate chunks 4 oz dark chocolate chunk, or your preference 4 oz walnuts (optional)

Directions 1. Preparation • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). • Fold in the chocolate chunks and walnuts, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the 62

2. 3.

4. 5. 6.

dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12 to 15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!

Notes Recipe borrowed from Tasty!

Notes These shortbread cookies are infused with basil and then topped with a unique and sweet tomato jam. Itâ&#x20AC;&#x2122;s nuts. Itâ&#x20AC;&#x2122;s like Italy in your mouth. Be sure you *weigh* the butter, sugar, and flour to get the absolute right amounts.

Basil Shortbread Cookies with Tomato Jam clock 180 min. users 36

Ingredients

Basil Shortbread Cookies

Directions

Chef Katie Ford

Basil Shortbread Cookies

Tomato Jam

1. Preheat the oven to 350°F. 2. In a stand mixer, cream butter with sugar, chopped basil and vanilla. 3. Scrape mixer and add in all remaining dry ingredients. Scrape the sides and bottom of the mixer bowl and mix on low speed to combine. 4. Once fully combined, wrap dough in plastic wrap and chill in the fridge for 1 hour. 5. On a floured surface, roll out dough to 1/4-inch thickness. With a round cookie cutter (approx 2” in diameter), cut circles into the dough. 6. Place cut cookies onto a sheet tray and bake for 10 to 15 minutes until golden brown. 7. Once fully baked, allow cookies to completely cool.

1. Combine all ingredients in a medium saucepan. Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jam-like texture. In about 1 to 2 hours when jam begins to thicken, reduce the heat to medium and continue to stir. 2. Once the jam is thick, remove from heat and stir for about 2 to 3 minutes. This helps the last of the water evaporate and will give you a better set when the jam cools.

Tomato Jam

• • • • • • •

•

8 oz butter 5 oz powdered sugar 8 basil leaves, chopped 1 tsp vanilla 10 oz all-purpose flour 3/4 tsp salt 1/2 teaspoon baking powder

• • • • • • • •

2 1/2 lbs tomatoes (heirloom preferred, but any will do), chopped 1 1/4 cups honey 1/4 cup lime juice 1/2 tbsp sea salt 1/2 tbsp freshly grated ginger 1/2 tbsp jalapeno, minced 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground cumin

Oatmeal & Strawberry Cookies Chef Angelica Toro

clock 10 min.

Ingredients • • •

½ cup oatmeal flour 10 strawberries 2 eggs

• •

2 tsp of melted butter 2 tsp honey

Directions 1. 2. 3. 4. 5.

Preheat oven at 265°F (130°C). Dice strawberries to desired size of ¨chips¨. Mix all ingredients. Serve into a baking plate to desired cookie size. Bake for 30 mins at 300°F (150°C).

users 10

Chocolate Chip Cookie Skillet Ingredients

Chef Jessica Nuñez

clock 20 min.

Wet Ingredients

Dry Ingredients

• • • • • •

• • • •

3 tbsp melted butter 1/4 cup nut butter (I used almond butter) 1/4 tsp vanilla 1 egg 1 tbsp honey Coconut oil to grease your skillet

users 2

1/3 cup almond flour 1/4 tsp baking soda 1/4 cup chocolate chips sea salt flakes

Directions 1. Preheat the oven to 350°F. Whisk together wet ingredients then add dry ingredients. Stir in chocolate chips. 2. Grease your skillet (mine is 6.5 inches), add cookie batter, and top with more chocolate chips and sea salt flakes. 3. Bake for 15 minutes and serve with vanilla ice cream!

notes Link to skillet I ordered on Amazon! https://www.amazon.com/gp/product/B00063RWT8/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

Challenge 6

Burgers & Hot Dogs

Chefs

Raymond Wong

Angelica Toro Alex Brown

Classic Double Decker Sliders Chef Raymond Wong

clock 30 min. users 4

Ingredients • • •

1 Pack ole Hawaiian Rolls 1 Onion 16 oz ground beef

• •

American or Cheddar Cheese Salt & Pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Heat pan with oil and start to grill onions with salt and pepper. After onions are grilled, season beef with salt and pepper, and add to the same pan. Cook for 5 minutes per side or until desired temp is reached. When meat is almost done, add cheddar or american cheese on top to melt. After meat has been removed, add hawaiian rolls to the same pan until toasted to a golden brown. Start assembling double decker sliders by layer: Bottom bun, beef patty #1, onions, beef patty #2 w/ cheese, finished with top bun. Enjoy!

Street Hotdog with Colombian Style Sausage Chef Angelica Toro

Ingredients • • • • • 74

3 sausages 3 hot dog breads 300g of mozzarella cheese 6 quail eggs 1 small personal bag of natural flavored chips

• • • • •

Pink sauce ( mayo+ketchup mix) Pineapple sauce 300g of Sweet corn 1 tsp salt 600g of french fries

Notes There are no exact portions for the toppings and sauces so you can serve as much as you want

Directions

I made a quick video tutorial: https://youtu.be/B0b5LUl6qtA

1. 2. 3. 4. 5. 6.

Boil water with tsp of salt. Add sausages and cook for 20 minutes. Shred mozzarella cheese. Get all other ingredients ready for assembling. Hardboil 6 quail eggs for 10 minutes. Start making side french fries adding a tsp of vinegar to make then crunchy and then fry them until you get a golden look. 7. Remove eggs from boiling water, add cold water, and remove the shell. 8. Crunch your favorite natural-flavored chips. 9. Remove sausages from boiling water and add them to a previously greased hot pan for 10 minutes. 10. Open hotdog bread and add pineapple sauce along the bread. 11. Add half of the crunched chips along the bread.

12. Remove sausages from the hot pan and place 1 sausage carefully on each bread. 13. Add pink sauce on top of the sausage. OR ( mix mayo and ketchup for a DIY pink sauce). 14. Add as much sweetcorn as you like for the first layer of topping. 15. Add shredded cheese to each hotdog as well. (The sky’s the limit when adding cheese). 16. Bring assembled hotdogs to the oven at 90°C (194°F) for 5 minutes. 17. On top of melted cheese, add more pineapple sauce, crunched chips, and pink sauce. 18. The special and final topping is going to be 2 hard boiled quail eggs for each hotdog. 19. Get ready to eat a hotdog you can easily find in most Colombian city streets.

Breakfast Burger Chef Alex Brown

Ingredients • • • • • • •

1 lb ground beef 2 to 3 strips of Bacon 2 Egg ½ cup Red onion English muffin Mustard, to taste Mayo, to taste

Directions 1. 2. 3. 4. 5.

Cook a smash burger. Cook bacon. Cook over easy eggs. Cook onions till jammy. Build burger with rest of ingredients.

clock 30 min. users 4

Chefs Notes Bring napkins!

Challenge 7

Chefs

Halloween Trick or Sweets

Brett Diabolic Dunst Alex Bloodcurling Brown

PYSCHOPATH Notes: Dude looks like a face with all his skin ripped off. You can find plastic face masks at craft stores like Michaels, Hobby Lobby, JoAnnâ&#x20AC;&#x2122;s, etc

Flayed Man Cheese Ball Chef Brett Diabolical Dunst 80

clock 90 min. users 24

INGREDIENTS

• • • • • • • •

6 oz prosciutto 2 pimento-stuffed green olives 24 oz cream cheese, softened 6 oz shredded Cheddar cheese 6 oz shredded Havarti cheese 1/2 cup pitted green olives, chopped 1/4 cup roasted red peppers, drained and chopped 1 hard plastic face mask

Directions 1. Lightly coat the inside of the plastic face mask with non-stick cooking spray. Line the inside of the face mask with plastic wrap, taking care to press it down fully into the nose and eyes. 2. Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the “muscle tissue.” Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead. 3. Insert the whole green olives into the eye holes, pimento side-down. Set the mask aside. 4. Combine the softened cream cheese, Cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined. 5. Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press into the cheese mixture and use a spatula to create a smooth, flat surface. Refrigerate for at least 30 minutes. 6. Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving. 7. Arrange pretzels or crackers around the face, and serve with a sharp knife.

I Got My Eye On You Chef Alex Bloodcurdling Brown

INGREDIENTS • • • • • • •

2 oz gin 1/2 oz maraschino liqueur 1/4 oz creme yvette 3/4 oz lemon juice 1/2 oz velvet falernum Brandied cherry Lychee

Directions 1. Mix all ingredients into a shaker tin with ice. 2. Shake until cold. 3. Serve up in a coupe. 4. Garnish with a brandied cherry placed inside lychee and skewered.

clock 90 min. users 24

Challenge 8

Holiday Delights

Ben Boomer

Chefs

Jeff Ricards

Natasha Kรถstlin Erik Nieves Rob Peterson

Slow Roast Gochujang Chicken Chef Ben Boomer

Ingredients • • • • •

3 1/2 to 4 lb Whole Chicken 1 3/4 tbsp Morton kosher salt Freshly ground black pepper 5 tbsp Gochujang (Korean hot pepper paste) 1/4 cup extra-virgin olive oil

• • • • • •

2 heads of Garlic 1 1/2 fresh ginger 1 1/2 lb baby Yukon gold potatoes 5 scallions 2 limes 2 tsp honey

Directions 1. Place a large rack in the middle of the oven; preheat to 300°F. Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½ to 4-lb. whole chicken all over with 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity. 2. Whisk 5 tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½” piece fresh ginger (a spoon works best), then grate into gochujang oil; whisk to combine. 3. Cut what’s left of the head of garlic in half crosswise. Repeat with a second head of garlic. Stuff 2 garlic halves inside the cavity of the chicken. Tie legs together with kitchen twine. 4. Using a pastry brush, brush half of gochujang oil over chicken. 5. Toss 1½ lb. baby Yukon Gold potatoes and remaining 2 garlic halves and 2 tbsp. extra-virgin olive oil in remaining gochujang oil until well coated. Season lightly with salt and pepper and toss again to combine. 6. Arrange potatoes in a 12” cast-iron skillet, scooting them toward edges of pan to make space for chicken. Nestle garlic halves (cut sides down) in the center of the skillet. Place chicken over garlic—as it roasts, it will infuse the fat (and thus, the potatoes) with flavor. If any potatoes have shimmied their way under the 86

CHEF Notes Highly recommend tools for easy preparation and cooking: cast iron skillet, sharp cutting knife, a pastry brush, and kitchen twine. The chicken can be seasoned 12 hours ahead of time. Chill chicken if you are not cooking it within 2 hours of seasoning.

chicken, use tongs to arrange them around it (they won’t cook at the same rate if they’re under the chicken). 7. Roast chicken and potatoes, turning potatoes once or twice to coat in juices and oil that accumulate in the pan, until potatoes are very tender when pressed with the back of a spoon, and chicken skin is deep reddish-golden brown in color, 2½ to 3 hours. When you wiggle the legs of the chicken, they should feel loose in the joints, meaning the meat is fall-apart tender. Transfer chicken to a cutting board and let rest 10 to 15 minutes. Don’t skip this step: Letting the bird rest helps the juices in the meat to settle (in other words, it makes the meat juicier). 8. Meanwhile, use the back of a large spoon or a potato masher to gently smash potatoes in the skillet, exposing some of their flesh to juices underneath so they can soak them up. 9. Finish the potatoes: Thinly slice 5 scallions on a long diagonal. Cut 2 limes in half. Cut 1 half into wedges and set aside. Stir 2 tsp. honey and juice of remaining lime half into potatoes. Taste potatoes and season with more salt if needed. Scatter sliced scallions over potatoes. 10. Carve chicken, then arrange pieces over potatoes and scallions. Serve right out of skillet with remaining lime wedges alongside for squeezing, and squeeze out the sweet, slow-roasted garlic cloves as you wish. 87

• • • • • • • • • • • 88

2 Sugar Pumpkins (to make the pumpkin puree) 15 oz (425g) roasted pumpkin puree 1 1/4 cup (396g) condensed milk and cream 2 eggs 1 egg yolk 1 1/2 tsp (3g) ground cinnamon 1 tsp (2g) ground ginger 1/4 tsp (1g) ground cloves 2 tsp (6g) vanilla extract 1/2 tsp (2g) sea salt 1/4 tsp (much less than 1g) fresh grated nutmeg

Toppings

Pie Filling

Ingredients • •

Whipped Cream Ground cinnamon or Nutmeg

Pumpkin Pie From Scratch Chef Jeff Ricards

clock 180 min.

users 8

See Crust and Condensed milk recipes on pages 96 and 97

Pumpkin Puree •

Cut sugar pumpkins into halves, scrape out the seeds (discard or bake the seeds w/ salt and pepper for delicious pepitas!), drizzle with olive oil (or other baking oil) and roast them on a foil lined baking pan at 400°F for 40 minutes or until soft.

•

Peel off skin, cut to small bits and put them in a food processor to blend until smooth. Now you have pumpkin puree!

Directions 1. Start preheating the oven to 325 Fº . 2. In a baking dish add 15 oz of the roasted pumpkin puree (pg. 96) and 1 ¼ cup of the condensed milk (pg. 97) we made earlier. 3. While whisking them together, add two whole eggs and one egg yolk, and add the mixed dried ingredients- ½ teaspoon fine sea salt, 1 teaspoon ground ginger, 1 ½ teaspoons of ground cinnamon, and ¼ teaspoon of ground cloves. Whisk together so it is combined evenly. 4. Pour filling into your pie crust and gently tap on the counter to remove any air bubbles that may be trapped, saving them from a sure pumpkiny death. 5. Make sure the oven temp is at 325Fº and bake the pie for 1hr and 10 mins or until the filling is completely set and an inserted toothpick at the center comes out clean. 6. Cut the pie into even pieces of 8 and serve with a cold dollop of whipped cream for each slice. 7. Call yourself the Pumpkin King for the rest of the evening.

Notes Creating the condensed milk from scratch is easily the hardest part of this process. It can very easily go wrong, so have a can of condensed milk available in case your condensed milk doesn’t work out.

Ingredients • • • •

Cream cheese 100g Heavy Cream 100g Berries (blueberries, raspberries, blackberries) 50g Almond flour 250g

• • • • •

Butter 175g Unflavored gelatin 4g Powdered Cocoa 20g Honey (optional) 5 to 10g Egg 1 (30g)

Directions 1. First, preheat the oven at 347°F. 2. Now, you need to sieve the flour to make sure you get only the smallest particles and least amount of any remaining almond skin -- you can include the cocoa in this process too. 3. Next, mix the butter and dry ingredients by hand preferably, until you get a consistent and homogeneous mixture. No worries, it will feel a bit dry. 4. Then, beat the whole egg, and start adding it s-l-ow-l-y to the mixture. 5. Pro-tip, you may not need the whole 30g, depending on the local weather, if you live in humid weather you may only need 15grs to 20grs. You can also add some honey (if you really need that sweet kick in your plate). 6. Keep kneading, until it feels not too dry, not too moist. It should feel and look like a cookie pie crust. Use some plastic wrap to place the dough in it, cover it (this is to prevent it from breaking while you work with it), and using a rolling pin spread it evenly, should be about 4 mm (about 1/4 inch) thick. 7. Once it is ready, go ahead and prep the mold (butter it up and add some regular flour, this will make the demolding an easy task), place it in the oven for 15 minutes. Remember to add some Pie weight to your crust, to prevent it from growing. 8. In the meantime, grab a pan and with a spoon of water, cook the berries in medium to low heat.

9. They will naturally start showing some brighter colors, and it will start getting a bit thicker (Jelly like), here you can add some nutmeg and/or cinnamon to taste. 10. Now, you want to hydrate your gelatin with 30 grams of hot water. Right after that, use a mixer to blend the Cream cheese and the heavy cream, plus the gelatin. Mix just until you get a heavy consistency and save in the fridge until it is time to plate your dish. 11. Once the initial 15 minutes are over, remove the pie weight and cook an extra 10 mins. This is to fully cook the bottom of your crust. 12. After those 10 minutes, remove the molds from the oven, let them cool down (DO NOT remove the crust from until the cookie is cool, otherwise it will definitely break.) 13. Once it’s cooled, place a portion of fruits at the bottom of the cookie, leaving enough room for the cream/cheese mix. It doesn’t have to be fully even 14. Cover the rest of the inside of the dish with a layer of cream and take it to the fridge again for about 20 minutes. 15. You can place some almonds, berries, orange peels, cinnamon, dark chocolate (anything above 70% should work) or even pipe the cream cheese mix and make a pretty ruffle on top. 16. And that’s about it! Enjoy!

Cocoa-Berries Cheescake For Diabetics Chef Natasha Kรถstlin

clock 40 min. users 2

Notes If the cream mix gets clumpy, you can just heat it up using a Bain-marie technique, then pour it into the dish.

Cioppino Chef Erik Nieves

clock 90-120 min.

users 6-8

Ingredients

• • • • • •

•

Notes

Directions

• • •

3 to 4 tbsp olive oil (or as needed, based on the amount of vegetables involved 1 large fennel bulb, thinly sliced 1 onion, chopped 3 to 4 large shallots, chopped 2 tsps Old Bay seasoning (prefered), or salt 4 to a full head of large garlic cloves, finely chopped (to taste, you can never have too much garlic) 1 tsp dried/crushed red pepper flakes, plus more to taste 1 tsp California or Cayenne chili powder ⅓ cup tomato paste 1 large can (28 oz) diced tomatoes in juice (can be seasoned)

1. Heat the oil in a very large pot (stock pot preferably, there’s a lot going on) over medium heat. 2. Add onion, fennel, shallots, optional veggies, and Old Bay seasoning to the pot, saute the onion until it is translucent. 3. Add half of the red pepper flakes, half of the chili powder, and garlic, and saute a couple of minutes 4. Preheat the oven to 400°F. 5. Stir in tomato paste, add entire can of tomatoes, clam juice, wine, fish stock and bay leaves. Cover the pot with its lid and bring to a boil, then reduce heat to allow for simmer for flavors to blend, about half an hour. 6. While simmering, line a cookie sheet with foil, and lay out your crab clusters on it.

• • • • • • • • •

•

1 ½ cups dry white wine (Pinot Grigio works best) 4 cups fish stock (See Last Page For Recipe) 3 cups clam juice 4 bay leaves 1 lb Manila or Pismo clams, scrubbed 1 lb mussels, scrubbed, debearded 1 lb bay scallops, cleaned and de-shelled 2 to 3 lbs of crab clusters, can be precookedfrozen 2 lbs assorted fish (halibut, flounder, cod, or all of them) cut into chunks (save the heads and bones for making fish stock) Optional: Celery, chopped, Carrot, chopped

7. Spray them down with nonstick cooking spray, then dust with the remaining red pepper flakes and chili, and generously toss with some more Old Bay seasoning. Stick the crab clusters to cook in the oven while the pot is simmering. Remove when done. 8. Add clams, mussels, scallops and squid to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. 9. Add the shrimp, crab clusters and fish. Simmer gently until the fish and shrimp are cooked through, and the clams are completely open, stirring occasionally, about 5 minutes longer. 10. Remove the bay leaves and discard any unopened shellfish. Season with salt and pepper, red pepper flakes, and more seasoning to your personal taste.

I prefer using fresh whenever possible, but you can definitely get away with frozen. Often, I take advantage of Costco or Aldi packaged crab clusters, and Costco’s shellfish bundles when available. Aldi tends to have chunked frozen Cod which really works well. Go for firmer, larger chunked white fish when possible. Best with fish stock, you can cheat and dump 6 cups of clam juice, it just won’t be super authentic (although I do like the addition of clam juice, my Grams always used fish stock).

Smoked Salmon Chef Rob Peterson

Ingredients

BRINE PREP

• • • •

1. Mix dried ingredients - kosher salt, brown sugar, and black pepper- together in a wide glass tray to contain the brine. 2. Cut your salmon fillets to size for the tray. 3. (Optional) Use tweezers to feel for bones and remove. Easier if you do this after the smoke.

1 cup Kosher salt 3 cup brown sugar ½ cup black pepper 2 Salmon fillets from Costco, approx. 12 to 15 lbs

BRINE APPLICATION 1. Pad each of your salmon fillets (red face up) in the brine mix and place in other tray. 2. Add another layer of brine mix and stack as needed. 3. Close lid and store in fridge for 8 hours overnight.

BRINE CLEAN 1. After 8 hours, rinse off all the brined salmon fillets in water. 2. Pat fillets dry and place on metal rack to dry for 2 to 4 hours (room temp - use your smoker racks).

Smoker Prep 1. Bring smoker to 175 to 200°F (Hickory wood chips/ pellets are good for fish). 2. Place fillets in smoker and smoke for 2 hours (If you are using wood chips, feel them every 45minutes). 3. Open smoker and apply your glaze to the top of fillets (honey, peach or apricot jams, ranchero rub, etc). 94

4. Continue to smoke for another hour (around 160F) and feed more wood chips. 5. After 3 hours of smoking, fish should be ready, check internal fillet temp to be 145°F or higher for safe consumption. 6. Take out fillets and remove bones (optional). Share some scraps to your nosy neighbor or starving alley cat.

Notes If you have a new smoker, pre-season smoke it for 3 hours, before cooking anything. Burn off those manufacturer chemicals. For this smoke, I used a Masterbuilt 30 inch electric smoker and used a honey glaze. Smoked salmon can be stored in the fridge 1-2 weeks, depending how much you open it; if vacuum sealed it can last around 3 weeks.

Pie Crust Chef Jeff Ricards For full recipe see pages 88-89

Ingredients • • • • •

2 cup (302g) all purpose flour 1 tbsp (13g) sugar 1 tsp (5g) fine sea salt 1 cup (113g) cold unsalted butter 9 in pie tin/baking dish

Directions 1. Add dry ingredients to a food processor. Pulse to mix well. 2. Cut 1 cup of cold (straight from the refrigerator) unsalted

pie tin, and carefully unfold the dough. Your pie crust should now be centered around the pie tin. Leave

butter into pea-sized cubes and slowly combine into the

enough of a dough overhang to create a decorative

mixture.

edge.

3. Take a fork to mix the mixture and slowly drizzle in ice water as you mix. 4. Remove from the food processor and knead with your

8. Place the pie crust in the fridge to firm. 9. Remove from fridge, place parchment paper over the unbaked crust, and pour rice or some other heavy grain

hands until it forms a nice cohesive dough. Pat dough

onto the parchment paper so that it fills the space that

into a thick disk (4in diameter), wrap in plastic wrap,

will be taken up by the filling later. This helps to prevent

and stick in the fridge for at least 20 minutes (or even

the bottom of the crust from rising up when we bake it.

overnight). 5. Take dough out of the fridge, and let it sit on the counter until it’s pliable. 6. Flour your work surface and gently roll out the dough with a rolling pin so that it’s an even circle about a 1/4 in thick all the way across. Make sure it fits your pie tin/ baking dish w/ some overhang. Fold the pie dough in half, then fold in half again, so that your dough is in the shape of a quarter pie.

7. Place the pointy end of the dough in the center of your

10. Bake at 400°F for about 15 to 20 minutes, but don’t allow the crust to brown just yet, so watch it carefully. Take the crust out of the oven, remove the parchment paper and rice, and place back in the oven for another 10 minutes to finish baking the bottom. 11. Pull out the pie crust and let cool on a rack.

Condensed Milk

Ingredients • • •

3.5 cups whole milk 1/2 cup heavy cream 1 cup granulated sugar

Directions 1. Combine 3 1/2 cups of whole milk, 1/2 cup of heavy

as it’s hard to tell when you have the right amount, but

cream, and 1 cup of granulated sugar. Use a fairly large

you can tell if you’re getting close when you whisk and

pot as later we will be boiling and the bubbles can get

bubbles violently appear immediately after. Should take

cray. Whisk together to combine in a fairly large pot. Set

about 25 to 30 minutes. When it’s room temperature

over medium high heat until it starts to boil, then reduce

the consistency should match that of sweetened

to medium heat and continue to whisk so it doesn’t stick

condensed milk in a can. A bit like Elmer’s glue, but way

to the bottom of the pot.

more tasty ;)

2. Reduce this down to 1\ to 1/4 cup. This can be tricky

3. Place condensed milk in the fridge to cool. 97

For full recipe see page 92

Fish Stock

Erik Nieves

INGREDIENTS • • • • •

A good sieve and cheesecloth 2 pounds of bones Split heads from the fish you’ll be using 1 large onion, thinly sliced 1 large leek (the root only- white & pale green part), thinly sliced

• • • •

A bay leaf A sprg flat-leaf parsley A sprig thyme 3 whole peppercorns

DIRECTIONS 1. Rinse fish bones well under cold running water. 2. Place bones in a large or stock pot with remaining ingredients and 10 cups cold water. 3. Bring almost to a boil over high heat BUT do NOT actually boil. 4. Reduce heat to low and cook at a bare simmer, skimming off any foam that rises to the surface, until it’s mostly clear and flavors meld together, about 30 minutes. 98

5. Strain stock through your sieve lined with the cheesecloth into a large measuring cup or another pot, and discard any solids. 6. Use right away! Your stock will always taste best when fresh, but if you chill it down properly and freeze, it can last for about a month or two.

100

Fin. Bon Apetit!

101

Quarantine Cuisine The year 2020 was unlike any other. Early in the year, the planet was quickly consumed by a pandemic and lives were upended. COVID-19 caused everybody’s normal routines to immediately change; around the world stores were closing, offices shut, and everybody moved inside for quarantine. For the healthy and safety of our people, we at DreamHost quickly moved indoors and transitioned to working remotely. The first few weeks felt more like a ‘vacation’ but once the disheartening news of a prolonged lockdown came to a full realization, there was a world wide debilitating sense of hopelessness and disconnect. The amazing people of DreamHost however would not succumb so easily! During this isolating time period, there are many individuals who accommodated to working remotely by starting new hobbies, including improving the home economic skill of cooking. Alex Brown created the #what-are-you-cooking channel and a culture around food was born. “Food is a universal language that people from any part of the world can relate to and enjoy.” Folks were sharing photos of their foods and inspiring others to try recipes- old and new alike. Hoping to forever encapsulate these delicious meals, the People Team decided to collect recipes to compile them into a personalized cookbook.

Created By The Lovely People At https://dreamhost.com 102