5 minute ice cream

10 oz frozen fruit (strawberries, peaches, ect)
2/3 cup heavy cream

(optional-I omitted) up to 1/2 cup sugar

In a food processor blend together fruit and heavy cream until smooth and serve. Strawberry/basil and peach/thyme are two good ingredient combinations.

adapted from allrecipes.com

potato and corn soup

~1 lb red potatoes (diced)
3.5 cups chicken stock
1/3 of a medium onion (diced)
2 ears of corn (kernels cut from cob)
salt/pepper
3 tbsp butter
3 tbsp flour
2 cups milk

Simmer potatoes and onion in chicken stock until cooked through ~15 mins. In a different pot melt butter, add flour and cook ~1 min, slowly pour in milk and cook until thickened, add to the potato pot. Add corn and salt/pepper to taste, bring to a simmer and serve.

recipe adapted from allrecipes.com

seaweed salad (in progress)

1/3 of a 2 oz package of wakame dried seaweed*
1/3 of a 2 oz package of dried kelp
1/3 of a 2 oz package of unknown thin strand-korean dried seaweed

2 tbsp tamari (or soy sauce)
2 tbsp rice vinegar
1 tsp honey
1 tsp mirin
1 tbsp toasted sesame oil
1 tbsp olive oil

Soak all the seaweed in luke warm water ~10 mins. *the wakame had a thick center vein that I removed after soaking. Mix together the dressing ingredients in a large bowl. Rinse seaweeds and chop into desired sizes and then toss with dressings. Chill and serve cold.

Syracuse salt potatoes

The extremely high salt concentration makes the water boil at a higher temperature, making the starch in the potatoes cook more completely, resulting in very creamy potatoes with a nicely salted skin.

3 lbs new/baby/fingerling potatoes, (small potatoes w/ the really thin skin, white skin is more traditional than red)
8 cup water
1.5 cups kosher salt
butter

Boil water and salt and then add potatoes. Cover and simmer until cooked ~25 mins. Drain in a colander and serve with plenty of melted butter.

pork bulgogi (dae ji bool gogi)

1 lb pork (asked butcher to slice for a stir-fry)
2 tbsp rice vinegar
1 tbsp tamari (or soy sauce)
1 tbsp sugar
1 tbsp red pepper flakes
1/4 cup red pepper paste (gochu jang)
1/2 of an onion (sliced)
1 green zucchini (sliced)

In a large ziplock bag mix together rice vinegar, tamari, sugar, red pepper flakes and red pepper paste. Mix well then add in pork, onion and zucchini. Marinate in the fridge for at least 3 hours. Heat a cast iron pan til hot, then saute pork mixture in batches. The batch is done when the marinate thickes and carmelizes on the pork, remove and cook the next batch.

Serve with rice. Recipe from allrecipes.com

raw asparagus salad

3/4 lb asparagus
1 ear corn
1/4 of an onion (diced)
1 lemon
1/2 cup grape tomatoes
olive oil, salt, pepper
2-3 tbsp parmesan cheese

Dice onion and add the juice of one lemon to the onion, set aside. Break off the tough ends of the asparagus, then dice into 1/4 inch pieces. Dice tomatoes and cut corn of the cob. Mix together all the veggies, strain lemon juice into the veggies (gives the juice onion flavor, without raw onions in the salad), add cheese, olive oil, salt and pepper to taste. Let sit 5-10 mins at room temp before serving.

quick pizza crust

2 1/4 tsp active dry yeast (or 1 packet)
1 tsp sugar
1 cup water @110F
2.5 cups flour
2 tbsp olive oil
1 tsp salt

Mix water, sugar and yeast together and let sit 5 mins until foamy, then combine with remaining ingredients and form a smooth dough. Let rest 5 mins, flour a surface and roll/pat out the dough. Transfer to a preheated baking sheet (450C), top with toppings (such as palak paneer and cheese) and bake 20-25 mins at 450.

crust recipe from allrecipes.com