Category: uncategorized

1 cup water
3/4 cup soy sauce
1/4 cup packed light brown sugar
1/4 cup mirin
1/4 tsp freshly ground black pepper
1 (3-inch) piece fresh ginger
4 medium scallions
8 bone-in, skin-on chicken thighs
Cooked white rice, preferably short grain, for serving

Place water, soy sauce), brown sugar, mirin, and black pepper in a large pot or Dutch oven. Bring to a simmer over medium-high heat, stirring until the sugar is dissolved.

Meanwhile, prepare the following, adding each to the pot as you complete it: Smash a 3-inch piece of ginger with the flat side of a knife. Halve 4 medium scallions.

Add 8 bone-in, skin-on chicken thighs to the pot skin-side down in an even layer (they can overlap). Cover and reduce the heat to medium-low. Simmer for 30 minutes.

Uncover and flip the chicken thighs so that they are skin-side up, arranging them into a single layer. Adjust the heat as needed to maintain a simmer so that the sauce bubbles between but not up and over the pieces of chicken. Simmer uncovered until the chicken is tender, about 30 minutes more.

Transfer the chicken to a serving platter. Spoon off any fat from the surface of the sauce. Serve the chicken and sauce with cooked white rice.

1/4 cup good olive oil
1 medium onion, chopped
1/2 tsp crushed red pepper flakes
1 1/2 tsp dried oregano
250ml vodka
2 (large 790g) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
4 tbsp fresh oregano
3/4 to 1 cup heavy cream

Serve with cooked Penne and grated cheese

Preheat oven to 375F/190C.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 tsp salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1. 5 hours. Remove the pan from the oven and let cool for 15 minutes. Blend with immersion blender until smooth.

Add 2 tbsp fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan or other hard grated Italian cheese.

5 large eggs, yolks and whites separated
80 ml milk
100g granulated sugar
2 tsp vanilla extract
90g all-purpose flour
1/4 tsp pinch salt
Powdered/confectioners sugar
1 liter ice cream of your choice

Preheat oven to 350°F/180°C.

Grease a Jellyroll/Swiss roll pan (10 x 15 inch/25 x 38 cm) liberally with unsalted butter lined with parchment/baking paper.

To a bowl add the egg whites beat until stiff peaks form.

To a mixing bowl or stand mixer, add the egg yolks, milk and sugar, beat for 2 minutes until the sugar is dissolved and the mix is foamy and paler in color. Whisk in the vanilla.

Sift the flour and salt into the egg yolks, whisk until well mixed. Take 1/3 of the egg whites and carefully fold, using a spatula, into the egg yolk mix. Repeat with the other 2/3 of the egg whites until fully incorporated and the mix is smooth.

Pour the mix into the baking pan, smooth to an even layer. Lift the pan drop from a couple of inches onto your counter to even the batter and remove any air pockets or bubbles.

Bake for 15 minutes until golden brown.

Allow to cool for a minute. Lightly dust the top of the cake with powdered/icing sugar. Use a knife to loosen the edges and flip the cake over onto a towel laid out flat on your surface. Turn the cake one of the shortest edges is closest too you. Carefully peel away the parchment paper. Dust the other side with powdered/icing sugar. Take the edge along with the towel and roll tightly onto itself. Do this while the cake is warm to avoid cracking. Allow to cool completely at room temperature.

Once the cake is cool, carefully unroll. Scoop the ice cream onto the cake and smooth to an even layer. Take the end closest to you and roll up with the seam on the bottom.

Place on a freezer friendly plate or board and freeze for 30 minutes or until ready to serve up to 1 month.