Day: December 20, 2021

4 medium-size navel oranges
350g mix of red-leaf Boston, Bibb lettuce and/or rocket
120g burrata cheese

2 tbsp olive oil
2 tsp honey
2 tsp lime juice
2 tsp rice vinegar
1/2 tsp whole-grain mustard
1/2 shallot, minced
salt and pepper

Using a sharp knife, slice both ends off oranges and remove the peels and white pith; discard. Cut the oranges into 1/4-inch-thick slices.

Whisk honey, lime juice, vinegar, shallot, tarragon, mustard, salt and pepper in a large bowl. Slowly whisk in oil. Reserve 3 tablespoons of the dressing. Toss lettuce with the remaining dressing in the bowl.

Arrange the lettuce and orange slices on a platter. Tear burrata and scatter over the top. Drizzle with the reserved 3 tablespoons dressing.

Tip: Look for Cara Cara oranges, as they don’t have much pith. They also have a sweeter, more complex flavor than a standard navel and a more crimson color, closer to a red grapefruit or blood orange. You can also quickly char the the oranges with a blowtorch to given them a sweet, smoky flavour.

50ml warm water
100ml warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp light-tasting vegetable oil
300g all purpose flour
1/4 tsp salt

Combine warm water, milk, active yeast, half the sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.

Meanwhile combine flour, remaining sugar and salt in a stand mixer.

Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.

Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkling four is not necessary but if you do, use as least as possible. Cut the dough using a 9cm circle with a ring mold or glass (I used a wine glass). This recipe should make 14 to 16 baos.

Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper lined steamer. Cover with a lid and let it rest for additional 30 minutes.

Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid slightly to allow for a slow air circulation, about 2 to 3 minutes before open the lid. Serve baos as a side or make sandwiches by filling them with pulled pork or fried chicken and coleslaw.

500g ricotta
125g caster sugar
4 tbsp dark rum or Kahlua
125ml espresso or strong coffee
Coffee beans, to decorate

Put the ricotta in a large bowl and, with a balloon whisk or immersion blender, whisk quickly, until smooth. Add the sugar, rum and coffee, and whisk again quickly, until smooth – do not overwork it.

Pour into small bowls or glasses, then chill for at least eight hours. Just before serving, top each bowl with a few whole coffee beans.