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Preheat oven to 375. Cream butter and sugars. Beat in eggs, one at a time. Add water and vanilla. Stir in salt and baking soda. Stir in flour. Add raisins and oatmeal. Drop onto greased cookie sheets. Bake for 8-12 minutes. Makes about 70 cookies.
Bring a large pot of water to a boil, ideally with a large mesh frying basket inside to pull your sprouts from the water.
Trim off the bottom 1/8 inch or so of each sprout, and peel off the outer 2-3 leaves from each sprout--- these are too tough to eat.
Cut about four slices of bacon into 1/2" strips.
Take a large cast iron pan (eg. 14") or a heavy-bottom braising pan and place over medium heat. Brown the bacon in the pan, removing when its just crisp. Reserve in a bowl. Leave the drippings in the pan, and turn on high.
Fill a very large bowl with ice and cold water and put in your sink. You'll use this to shock the sprouts after briefly cooking them in boiling water.
Once the water has come to a boil, place the sprouts in the water or in the basket. Cook until almost tender, but still very firm, about 3-4 minutes. Cut one in half to test firmness, and bite into it. It should still taste a little raw.
Pull the sprouts from the water, e.g, in your basket, and immerse in your ice bath, for a few minutes, until cold. Drain well and towel off.
Turn the heat on the cast iron pan to high. When the pan starts to smoke, gently toss the sprouts in the pan, trying to get as little water in the pan as possible. Toss in the pan well, to even coat with oil-- you should get some nice blackening on some parts of the sprouts. Cook for 2-3 minutes over high heat.
Add chicken stock to the pan and reduce, for a few minutes until the sprouts are firm but tasting like they are done and the stock is reduced till there are a few tablespoons left-- it should start to thicken up a bit, forming an emulsion with the bacon drippings. Finish with 1 Tablespoon EVO and salt and pepper.
In a bowl, beat eggs with a whisk, then beat in the milk. Add the flour and mix well until smooth. Add melted butter, sugar, and salt to the batter and mix well. Consistency should be similar to that of heavy cream.
Heat a heavy-bottom crepe pan over medium heat until just starting to smoke, about 5-10 minutes, coat lightly with butter. Spread about 4 ounces of batter in concentric circles with spreading tool. Flip after about 1.5 to minutes, then cook for another minute or two.
These brownies come out great. Feel free to add more chocolate!
Melt the butter and chocolate together, then add the sugar and salt. Finally mix in the flower. May need a little more cooking time at 180C depending on your oven.
Debone the shortribs if needed, cutting them into approximately 1.5 inch cubes. These will be very well marbled, even fatty pieces of meat. Trim off excess silver-skin and large external pieces of meat.
To brown the meat, first coat all sides with an even sprinkling of black pepper and kosher salt. Heat a large cast iron pan over high heat for several minutes, until starting to smoke. Add 1 Tbs of canola oil. Working in batches that fit inside the frying pan, brown the meat on all sides, then put on a sheet pan lined with paper towels to rest. For additional batches, you won't need more oil because the fat from the ribs will accumulate in the pan.
Wet and wring out a large enough pieces of cheese cloth to extend beyond the sides of the Dutch oven you'll use for the meat. You need a dutch oven large enough to hold the meat in 1-2 layers, ideally 1. Use the same one you made the red wine reduction in, if possible. Add the sliced carrots, diced onions, and parsley sprigs to the red wine reduction in the dutch oven. Then cover with the cheese cloth, to create a nest for the meat. Gently place the meat in the cheesecloth nest, and cover the meat with the cloth.
Add enough beef or veal stock to cover the meat. Your meat should still be covered nicely by the cheese cloth. Bring to a simmer over medium heat, then cover and place in 350 degree oven for about 2 hours until the meat is extremely tender.
Once the meat is done, remove the cheese cloth nest with meat enclosed, allow meat to rest in a large bowl or sheet pan. Scoop out the large solids from the remaining sauce and then strain in a chinois. In a heatproof container, place the meat and cover with the sauce, so the meat is covered. Allow to cool, cover and refrigerate for 1-3 days. This allows the sauce to permeate meat.
On serving day prepare your vegetables. Peel and trim the carrots as needed. Cut fingerlings in half lengthwise if they are much bigger than your thumb. Cut the tops and bottoms from the pearl onions. Heat about 1/2 gallon of water to a boil, add some garlic cloves, thyme sprigs, and bay leaf for flavoring. Blanch the carrots and then the fingerling potatoes in this water, til still firm, and then shock in ice water. For pearl onions, cook for about 10 minutes in the boiling water mixture, then shock in ice water. Then, you'll need to peel the skin from them-- I make a cut lengthwise through the outer layer of skin, and then peel the onion.
Slice the button mushrooms, and saute in a hot cast iron pan with butter until browned and cooked.
Slice the bacon into 1/2 pieces, and roast on a sheet pan in 350 oven till just crisp. Drain and let cool.
To serve, take the beef and sauce mixture out of the refrigerator a few hours ahead of time to bring to room temperature, Carefully scoop the meat out and reserve. Place the sauce in a heavy bottom sauce pot or dutch oven, and reduce to a few cups over high heat. Add the meat back in, and the cooked vegetables. Check seasonings, adding salt and pepper as needed. Add a few tablespoons of chopped parsely. Warm the bacon in the oven.
Serve in warm shallow bowls, topped with a few bits of bacon and a touch of chopped parsley.
Peel and mince the ginger and garlic.
Combine the chunks of chicken with the minced garlic and ginger. Mix well with your hands, to infuse the flavors into the chicken.
Stem and de-thread your snap peas.
Dice the onion
With a vegetable peeler, peel the orange-- try to get as little of the white pith as possible-- you want just the outer orange part. Take these peels orange and julienne them as finely as you can. Juice the orange.
Combine the sauce ingredients in a small bowl: soy sauce, chicken stock, orange juice, orange zest, black bean and garlic paste, and corn starch.
Start heating about 2 gallons of water in large sauce pot, for your snap peas. While waiting for this to boil....
Heat your wok for about 10 minutes on the highest heat your oven has. If you have a special wok burner, you know what temp you need. Add the peanut oil, swirl around the wok. Add salt and pepper to the chicken and mix well with hands. Add the chicken mixture to the wok, and cook stirring occaionally, uncovered, until the chicken is lightly browned and almost cooked-- about 5 minutes.
Remove the chicken from the wok. Place the snap peas in the boiling water for about 90 seconds, or until almost tender-- they should still be very green and crispy. Fish them out with a large slotted spoon or net device, and plunge into cold water for about 30 seconds or until cool. Drain and set aside.
Heat your wok back up to fairly high, and 1 T peanut oil, add the red onions. Cook for about 2 minutes until just starting to brown, then arrest the cooking with shao xing rice wine, which also softens the onions. After about 2 more minutes, onions are transluscent. Add the crushed red pepper.
Add the chicken back to the wok, combine with onions. Add the sauce mixture. Cook and stir for about one minute, until sauce starts to thicken. Add snap peas and stir. Finish with some salt, pepper, and sesame oil.
Serve over steamed brown jasmine rice.
Peel and dice the onion into a small dice- about 1/4 inch.
Grate nutmeg and parmigiano.
Remove casings from the sausage and discard the casings.
Pre-heat oven to 400 degrees.
Heat the dutch oven over medium flame for a few minutes. Add the olive oil, then the onion. Stir and then add the sausage, breaking up the sausage pieces with a wooden spoon as it cooks, for about 5 minutes or until sausage is nicely browned.
Add the rice and combine well with onion and sausage. You want to coat the rice evenly with the oil and yummy pork fat.
Add spinach and asparagus and stir. Add stock, and bring to a simmer. Stir in 1/2 cup of the cheese. Add salt and pepper and stir one last time. Now add the remaining 1/2 cup of cheese.
Cover and put in oven for 35-40 minutes, until rice is soft but still very springy-- the rice will continue to cook for a while after you remove from the oven.
Combine the cup of brown sugar, molasses, ginger and egg.
Add the other ingredients alternately with the milk. Save some of the chopped nuts for the top.
Mix until blended.
Pour into well-oiled 9X12 pan.
Sprinkle the rest of the brown sugar and nuts on top.
Bake at 375 for 30 minutes.
You can also bake this in a solar oven, but it will take longer.
1. Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
3. Stir in the parsley and sugar. Taste and season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
5. Add the sauce to the pasta and toss to combine. Serve immediately.
Soften onions over medium heat in 1 T EVO. Add garlic, stirring over heat. Add basmati rice, stirring to combine. Add white wine, tomato, stock, saffron, 2 tsp of paprika, salt and pepper, and bay leaf. Stir and bring to a boil over medium heat. Cover and place in a 400 degree oven for 30 minutes.
While the rice mixture is cooking, prepare the chicken by seasoning with salt and pepper. Brown in olvie oil over high heat in a large cast iron pan, in two batches. After chicken is finished browning, coat with remaining 2 tsp of paprika and cook for about a minute to cook the paprika.
Remove rice mixture from oven to add peas and chicken. Stir the peas in the rice mixture and then add the chicken carefully on top. Cover and bake for 30-35 minutes until rice has softened and absorbed the liquid.
Put a large pot of water on high heat to a rolling boil. Drop your pasta into the water.
Take a large fry pan and place on high heat. Add cream to the pan, and stir in the madeira wine. Heat until boiling, stirring occasionally. Reduce the madeira-cream mixture until it has thickened, and reduced to less than half of its volume.
Reduce the high to medium-low. Take your room temperature foie-butter, and add 1 tablespoon at a time to the madeira cream, stirring constantly with a heat-proof spatula. Once all the foie has been incorporated, add the truffle oil gradually, stirring with the spatula. The mixture should be a hazelnut brown, thickened, and gently bubbling.
Your pasta should be finished about now--it should still be very al denete. Drain well and then incorporate gradually into the cream mixture. You don't want to change the temperature of the cream mixture suddenly, or else your emulsion will break. Give the pan a toss or two to help incorporate the pasta.
Serve the pasta in shallow bowls, topping with truffling shavings.
Combine all ingredients in a heavy-bottomed pot, that will be large enough to hold all of the shortribs in a single or double layer, if needed. A Le Creuset or similar dutch oven pot is ideal. Bring to a simmer over medium heat, and cook over low to medium heat until the wine has been reduced to a glaze.
The day before you want to make the duck, prepare the green salt and rub into the duck legs. In your mini-prep, grind the salt, bay leaves, thyme, parsley and pepper corns, until its a bright green salt, all big chunks broken down.
Rinse the duck legs in cold water, drain, and pat dry. Use about 1 tablespoon of salt per leg, rubbing into the skin and flesh. Place legs in a pyrex dish large enough to hold them in a single layer, cover tightly with plastic, and refrigerate 24 horurs.
Preheat your oven to 190-- use a calibrated oven thermometer to make sure you've got the correct temperature. Rise the legs under cold water and pat dry with paper towels. Layer them in a single layer in a large ovenproof pot with lid--e.g, a Le Creuset dutch oven. Pour melted fat over the legs so that they are covered. Warm the pot over medium heat to warm the fat, then place in oven for about 10 hours.
After 10 hours check to see if the meat is tender and falling off the bone. If not, cook for another 1-2 hours. Let legs cool in the fat. Once cooled, carefully lift with a metal spatula out of the fat and rest on sheet pans. Strain the fat in a fine mesh strainer or chinois. Place legs in a container just big enough to hold in one layer (they will have shrunk while cooking). Cool the fat in the refrigerator in a clear, tall container, so the juices settle as a gel in the bottom. Spoon the fat out, and gently warm in a heavy bottom pan over low heat until just liquified. Spoon the barely fat over the legs, so that none of the meat is exposed. Cover and refrigerate or freeze. You can keep them frozen like this for months, or in the refrigerator for several weeks or few months.
To serve, pull the container from the refrigerator or freezer long enough to warm to room temperature. Then, warm the container to 190 degrees in a 190 degree oven, carefully lift the legs from the fat, and sear the legs in a hot skillet, skin side down for a few minutes until the skin is a rich brown color. Serve over lentils, brussells sprouts, or whatever your preparation.
Add oil, crushed cloves of garlic and roughly cut lamb chunks to a bowl.
Add salt, pepper to taste. Add oregano, add some lemon juice.
Mix by hand, cover, and leave to marinate until cooking.
Heat frying pan to high heat. Add small amount of olive oil. Sear lamb until sealed (approx 3-5 minutes), turning frequently.
Place pita into a dry frying pan, cook for two minutes.
Place meat onto pita, top with a spoonful of greek yoghurt.
Serve with half of a lemon.
Zest the lemons with a vegetable peeler, and then juice them. Combine zest and juice with all other ingredients in a large pot and bring to a boil. Let cool before you put your meat into it.
This recipe is enough brine for 2 chickens @ 2.5 pounds
Pronounced "roo", Roux is traditionally an equal blend of Flour and Oil. Used as the base for many Cajun and Creole recipes.
Heat the oil in a large cast iron skillet on medium. Beginners should start on medium low until you're successful with not burning it and creating small pieces of black bits of flour, yuck!
Once the oil is hot, add flour and begin stirring slowly and constantly since Roux has a tendancy to burn quickly. (some smoke is normal since you are technically slowly burning and darkening the flour with hot oil)
Never stop stirring. If the Cajun Roux sits in one spot for too long, it will burn. If your roux burns, toss it out and start over.
A light roux should be the color of a Manila Folder with a slight brownish tint beyond the white color of flour.
A dark roux (Traditional) should be the color of saddle leather brown, which can take up to 20 mins.
OpenCola is a brand of open source cola, where the instructions for making it are freely available and modifiable. Anybody can make the drink, and anyone can modify and improve on the recipe as long as they, too, license their recipe under the GNU General Public License. Since recipes are, by themselves, not copyrightable, the legal basis for this is untested.
The original version 1.0 was released on 27 January 2001. Current Version is 1.1.3. Although originally intended as a promotional tool to explain free and open source software, the drink took on a life of its own and 150,000 cans were sold. The Toronto-based company Opencola founded by Grad Conn, Cory Doctorow, and John Henson became better known for the drink than the software it was supposed to promote. Laird Brown, the company's senior strategist, attributes its success to a widespread mistrust of big corporations and the "proprietary nature of almost everything."
The flavoring formula for OpenCola is:
After mixing up the concentrate to the prescribed recipe (including all recommended safety precautions - see links ), the syrup is diluted 5:1 with ("preferably sodium-free") soda water to make the finished drink; at this
Put oven rack in middle position and preheat oven to 375.
Whisk together flour, baking soda, and salt in medium bowl.
Beat together butter and sugars in a large bowl with a stand mixer (e.g., KitchenAid) at the highest speed for about 10 minutes. Break your eggs into a bowl and add them to the butter sugar mixture, and turn your mixer onto low speed, and then medium speed after the eggs get incorporated. Beat in the vanilla with the mixer.
Add your flour a cp at a time, turning off the mixer and lower the bowl, when you add it. Turn it on low each time you add the flour, so the flour doesn't fly out of the bowl. You want the mixer to just barely incorporate the flour. Don't overmix, or else you'll develop the gluten in the flour, making the cookies doughy.
With a large rubber food scraper, incorporate your nuts and chips, a bit at a time.
Measure out a bunch of sheets of parchment paper for your sheet pans, or use a silpat.
Scoop about 1/4 cup of the batter for each cookie, form into a largish golf ball with your hands, arranging 8 per sheet, in a 2, 1, 2, 1, 2 pattern from top to bottom, to maximize distance between the cookies. Sprinkle a few crystals of course sea salt (fleur de sel if you have it) on each mound. Then, flatten each mound just a little with a barely moistened palm.
Bake, 1 sheet at a time until golden, about 12 minutes. Turn the sheet pan 180 degrees about 6 minutes into the bake, for even cooking. Remove from oven when done, let sheet pan sit on a cooling rack for about 2-3 minutes so cookies can cool slightly. Then, with a metal spatula, transfer cookies to the cooling rack and allow to cool.
While the cookies are baking, form the mounds for your other sheet pans. It's better if you don't re-use the sheet pan for this bake, because you want it to be at room temp when you add the cookie mounds to it, else the mounds will melt and you will be sad.
Prepare a large pot of water for boiling on high heat.
Cut cauliflower into pieces, about 2 inches diameter.
When water is at a rolling boil, add cauliflower, cooking for 3-5 minutes. It should still be tender when you remove. Shock in ice water for about 5 minutes, till cool. Drain well.
Heat a medium frying pan over medium flame till hot. Pour in about 1 Tbs olive oil. Spread around pan by tilting the pan. Add crush red pepper, and cook for about 30 seconds, to diffuse the oils from the pepper. Add shallots, and saute for few minutes, until softened. Add garlic slices and cook for about 30 seconds. Garlic should not brown. Spoon out shallot and garlic mixture and set aside.
In the same medium frying pan, over medium heat, add 1 Tbs olive oil. Pour in breadcrumbs. Flip breadcrumbs or stir them with a wooden spoon, to brown evenly. After they got some color, pour in the chopped anchovy. Cook mixture till anchovies are warm, and crumbs are deep golden brown. Remove pan from heat and put crumbs in a bowl to stop cooking. Keep warm.
Heat a large cast iron pan over high heat, until smoking. Pour in about 1 Tbs olive oil, and tilt to spread the oil. Add the cauliflower, and flip and stir till nicely browned on most of the sides of the florets. As the cauliflower finishes cooking add little more olive oil and the slices of garlic. Cook garlic for about 20-30 seconds, adding chicken stock to stop cooking, and make a bit of a sauce for the cauliflower.
Once most of the stock has evaporated, add capers, and cook for about 1 minute, to warm the capers, season with salt and pepper. Plate in warm bowls, topping with anchovy and bread crumb mixture.
From the 1881 Household Cyclopedia
Put an ounce of loaf sugar, beaten and sifted, to 1 pound of fine flour. Make it into a stiff paste, with a gill of boiling cream, and 3 ounces of butter. Work it well, and roll it very thinly.
Bring a large pot of water to a boil.
Meanwhile, prepare the pancetta by cutting into 1/2 inch slices. Brown for several minutes in a fry pan, and remove from the pan to cool.
Prepare the sauce by bringing the cream and butter to a boil, then reduce heat to low.
Drop your pasta in the boiling water. While it's still pretty firm, drop peas in the boiling water to cook with the pasta. Add a cup of pasta water to your sauce pan. You are making an emulsion of the water, cream, and butter. Cook the peas and pasta for a minute, then drain both, and add to cream sauce.
Over low heat, incorporate the pasta and peas into the cream sauce, using tongs, a spoon, and some flips of the pan. Once the pasta is al dente, and the sauce has coated the pasta, add the pancetta and stir. Season with salt and pepper, add the cheese and combine well. Serve it up.
Feed your starter 2-3x per day for 1-2 days prior to mixing. I use about a 2x build, each time, with the last feed about 9 hours before mixing. I think anywhere between 5-9 hours works. 11 oz of flour, 11 oz of 69 degree water. If you've been using the starter at least weekly, then feeding it twice before you use it will be fine.
Combine all ingredients in a mixing bowl for your stand mixer, putting the water and sourdough in the bowl before the flour-- otherwise some of the flour might get stuck on the bottom. With the paddle attachment, mix on low speed for 5 minutes. Rest for 10 minutes to allow glutens to relax and salt to dissolve. While the dough is resting, switch to the dough hooks. Mix for about 5-10 minutes on medium speed with the paddle attachment-- and the dough should look very stretchy, and start to cling to the paddle.
Once the dough has firmed up enough that it no longer clings to the sides of the bowl, you'll need to hold the mixer down. Start mixing on highest speed for 3-5 minutes more. It should be a fairly solid mass before you take it out of the mixer. You want the glutens to develop as much as possible to make it easier to shape the dough and to give the dough enough oven spring to rise in the oven.
Dough should be extremely stretchy and satiny. You should be able to pull it thin so you can just about see through it. Wet your hands while doing this, so the dough doesn't stick.
Your dough temperature should be about 78 degrees. That's what you're aiming for.
Put the dough into an oiled bowl or rectangular container-- it should come out as a single lump, with little to no dough remaining in the mixing bowl. Cover with a lid and let rise for 3 hours, at about 78 degrees. I cover with a thick towel to help keep the heat in. Midway through the rise, turn the dough: fold the sides of the dough over onto its center, from all four sides. You will likely need an external heat source to keep the dough that warm. After the turn, I use a heating pad on its lowest setting, covering the dough container with a towel, to keep the heat in.
Dump the dough out onto counter, and divide in two. Roughly shape the dough with your bench knife. Use a little white flour to prevent sticking. Cover with couche for 15-20 minutes. Do the final shaping with a rocking motion of your two hands. Invert the boule into a floured banneton-- use whole wheat and semolina flour because of the coarse grains and low glutens.
Cover with plastic shower caps (the kind you get from a hotel) and place in your refrigerator at about 40 degrees for about 10 hours.
Heat oven to 500 degrees with two pizza stones side by side. Cast iron pans underneath for steaming water. Remove dough from your retarder just before baking. Invert baskets onto floured peel, cut with lame, and slide onto each stone. When both loaves are in oven, pour about 2 cups of boiling water onto one of the cast iron pans, wait 3-5 minutes, then do again in the other pan.
After 30 minutes more, turn the loaves 180 degrees to get more even cooking. Remove after about 35-40 minutes, when they are nice and dark and look slightly to almost burnt and sound hollow when tapped. Let cool on racks. Brush off the flour with some kind of firmly bristled brush. Slice and eat with some Irish butter.
Preheat oven to 200 degrees C / 180 for fan forced.
Add sponge mix to mixing bowl, add egg, add 40ml water. Using electric mixer, beat on medium speed for 1 minute.
Spread batter into 1-1.5L oven proof baking dish.
Thinly slice apple and put on top of batter.
Sprinkle sauce sachet evenly over the batter. Add 420ml of boiling water - no need to mix further.
Bake for 30-35 minutes.
Bring a large pot of liberally salted water to a boil.
Meanwhile, wash and chop your broccoli raab, chopping into approximately 3/4 inch pieces.
When your water reaches a rolling boil, dump in the broccoli raab. Cook until tender. Start the sausage cooking as the broccoli raab cooks.
Remove casing from the sausage and discard.
Cook the sausage over medium heat, in a heavy-bottomed pot, e.g, a Le Creuset enameled cast iron pot. Break up the sausage into pieces with a wooden spatula, as it cooks. Cook till done.
When the broccoli raab is very tender, fish it out with a netted spoon, and place in the pot with the sausage. Cook over medium heat, breaking up the raab as much as you can. You want the raab to be falling apart by the time you add your pasta.
Let the water reach a boil again, and then add the orechiette. Cook for about 5-8 minutes, but still very firm. It will cook more in the sausage pot.
Transfer the pasta to the sausage and broccoli raab pot, stirring constantly over medium heat. Gradually add the chicken stock, to create a sauce to hold the pasta and broccoli together. When the pasta is cooked, at the grated parmigiano, salt and pepper to taste, and serve in shallow bowls.
Pre-heat oven to 450 degress.
Peel the butternut squash, then cut in half length wise. Scrape the seeds and surrounding goo with a spoon and discard. Chop the squash into 3/4-inch squares. Season with salt and pepper, and add about 2 TBS olive oil. Spread onto two half-sheet pans. Roast in oven for about 20 minutes total, turnign the squash cubes with a spatula about half way through cooking to brown more than one side.
Keep warm while making your risotto.
Heat your stock in a pan, and keep it simmering while making the risotto.
For the risotto, soften the onion in 2 TBS of EVO over medium heat, about 3 minutes. Add garlic, stirring for about 30 seconds. Add rice and stir for about 30 seconds to coat with oil. Hit it with some white wine to stop the cooking. Add about 3/4 to 1 cup of hot stock at a time to the risotto. Stir over medium to high heat, until about half of the new stock evaporates. Repeat until risotto is almost tender.
Add a final 3/4 cup of stock, stir, then add cheese and 1 TBS EVO and 2 TBS butter. Taste for seasoning, adding salt and pepper as needed.
Add about 3/4 of the warmed butternut squash to the risotto, incorporating gently with a large spoon. Serve in hot bowls, topping with reserved cubes of squash and additional grated cheese.
Combine peanut butter, sifted powdered sugar, and peanut butter in a large mixing bowl. Use a Kitchen-Aid with paddle attachment, if you have one.
Form into balls less than 1 inch in diameter. Place in rows on a sheet pan, and put the pan in the freezer for the balls to freeze.
Roughly chop 3/4 pound of the chocolate, and finely choped 1/4 pound.
Temper your chocolate by heating the roughly chopped 3/4 pound in a pyrex or metal bowl over a pot of simmering water on the stove. When half of the chocolate has melted remove the bowl from the simmering water, and stir until the other half melts. Put back on the heat, bring up to 115 degrees, no more than 120 degrees. Remove from heat. Then add the finely chopped portion, stir until the chocolate cools to 82 degrees, stirring constantly with a rubber food scraper.
Working quickly so your chocolate temperature doesn't drop below xx, dip each peanut butter ball in the chocolate then roll immediately in the chopped peanuts. Place in paper cups.
If the chocolate starts to harden in the bowl, put the bowl back over the simmering water, melt the chocolate, then remove from heat, and stir until the chocolate reaches 82 degrees.
De-vein your foie gras by breaking into chunks small enough that you can spot the veins, and pull them out. Place the de-veined foie gras in a Cuisinart outfitted with the metal blade. Cut your butter into 1 Tablespoon chunks, and place in the Cuisinart. Pulse the Cuisinart as often as need to make a smooth mixture of foie and butter. But don't over mix it because that will generate heat and melt the foie and butter.
The name Orbis Tertius comes from a short story by Borges called Tlön, Uqbar, Orbis Tertius. There is no fixed recipe, it is a blank canvas of Tortilla where the only necessary ingredients are Salsa Verde, Sour Cream, and a very runny fried egg. Mushrooms of various kinds, roasted green peppers, and even potatoes have been used. It was invented in the winter of 2008, and has been in continuous experimentation since then.
Brine the chickens for 6-8 hours in a container large enough to hold the two chickens submerged in the brine. Remove from the brine about 1-2 hours before roasting and let drain on a cooling rack over a sheet pan. Arrange the chickens vertically, so the water drains from the cavity.
Preheat your oven to 475 degrees F.
After the chickens have dried and warmed a bit, dry them off thoroughly with a paper towel. Season the inside cavity of the chickens with kosher salt and black pepper. Truss the chickens with butcher's twine. (See the video on www.chopandstir for the trussing technique). Season all sides of the chicken well with salt and pepper.
Place two cast iron pans over high heat. Each pan should be about 10" in diameter. Once the pans start to smoke, add 1 tsp canola oil to each pan. Swirl the oil around by tilting the pan. Place each chicken in its own pan, so that the legs are facing the back of the stove, and the handles of the pan are positioned for you to put the pans in the oven. Sear the chickens over high heat for about 1 minute. Place the pans in the lower third of the oven.
Roast for about 40 minutes, or until a thermometer inserted between the thigh and breast reads 155. The meat will continue to cook to about 160, after you remove the bird from the oven, as the heat continues to move inwards from the surface of the chicken. The skin should be a rich brown color, crispy to the touch.
Let the chickens rest for about 5 minutes in a warm area, or under heat lamps.
Remove the chickens to your cutting board.
To each pan, add several sprigs of thyme. Then ladle in about 3/4 cup of hot chicken stock into each one. Put the pans over medium heat to loosen the browned pieces of stuff on the bottom of the pans, and stir a bit to incorporate into the stock.
To prepare the chickens for serving, remove the trussing string. With a sharp knife, cut through the breast bone, down to one side of the back. Remove the back from the otherside of the chicken. Optionally, remove the breast bone, and separate the thigh from the hip socket. Plate the breast with attached wing, and the leg. Ladle the juices from the pan over the chicken.