Author: David Knight

• Heat milk slowly to 93°F. Dilute calcium chloride in 1/4 cup water and mix in.
• Sprinkle C21 culture over the milk, rest 2 minutes, mix in, and ripen 60 minutes.
• Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes.
• Cut curd into 1/2-inch cubes. Gently stir 20-30 minutes while maintaining 93°F, then settle 10 minutes and remove whey.
• Transfer curds to a basket mold, add follower and 1 lb weight, and drain 8 hours at 68-72°F. During the first 2 hours, unmold and turn frequently.
• Cut into roughly 1/2-lb pieces, place on a draining mat, sprinkle with a small amount of salt, and drain 6-12 hours.
• Brine in saturated salt brine for 4 hours. Remove and dry 1-3 days at 48-56°F under loosely draped butter muslin or cheesecloth, turning several times daily.
• For storage, make an 8% brine with 6-8 oz salt per 3 quarts sterilized water. Cover the feta with brine in a container with minimal headspace. Store at 48-50°F up to 30 days, then 45-55°F for further aging.

• Heat a large saute pan over high heat. Add the sausage and cook until golden brown. Remove with a slotted spoon to a paper-towel-lined plate.
• Add butter to the rendered fat, then add onion, celery, and carrot and cook until soft. Add garlic and cook for 1 minute. Remove from heat and fold in sage. Transfer to a large bowl and cool slightly.
• Preheat oven to 425°F.
• Add the sausage, egg, and bread to the cooled vegetable mixture and mix to coat. Add enough chicken stock to moisten. Season with salt and pepper to taste.
• Butter a large baking dish, transfer the mixture to it, and bake 25 to 30 minutes, until golden brown.

• Mix the starter ingredients until well combined. Cover and let rest overnight at room temperature, ideally 65°F to 75°F, until bubbly.
• Combine all dough ingredients, including the starter. Mix and knead into a smooth, soft dough, adding up to 2 tablespoons additional water if needed.
• Place in a lightly greased bowl, cover, and let rise until nearly doubled, about 1 1/2 to 2 hours.
• Gently deflate and pat or stretch into a roughly 9 x 12-inch, 3/4-inch-thick rectangle. Spritz with water or brush with garlic oil, then sprinkle with cheese and optional Pizza Seasoning.
• Roll up from a long side into a log and pinch the seam and ends closed.
• Place seam-side down, cover, and let rise until puffy, about 1 to 1 1/2 hours. Near the end of the rise, preheat oven to 425°F.
• Cut crosswise into four mini-loaves, or in half for two larger loaves. Place cut-side up on lightly greased or parchment-lined baking sheets and spritz with warm water.
• Bake mini-loaves 25 to 35 minutes, or larger loaves 35 to 40 minutes, until the cheese is melted and the loaves are deep golden brown.

• Preheat oven to 350°F and grease a 13 x 9-inch baking dish.
• Brown the sausage. Add onion, bell pepper, celery, and garlic and cook 2 minutes. Remove from heat and transfer to a bowl to cool.
• Crumble the cornbread into the bowl. Add the remaining ingredients and moisten with chicken stock, taking care not to overmoisten.
• Bake covered for 35 minutes. Uncover and bake an additional 15 minutes.

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• Separate the eggs. Beat the egg whites in a separate bowl until stiff peaks form.
• Mix the egg yolks, vegetable oil, milk, and vanilla into the dry ingredients.
• Gently fold in the beaten egg whites.
• Cook in the prepared waffle maker until golden and cooked through.

• Place potato and water in a small saucepan. Bring to a boil, reduce heat, cover, and cook 10 to 15 minutes until tender. Drain, reserving 1 cup of the cooking liquid. Mash the potato without milk or butter and set aside.
• Cool the reserved cooking liquid to 110°F to 115°F. In a large bowl, dissolve yeast in 1/4 cup warm water.
• Add warm milk, butter, sugar, salt, 4 cups flour, mashed potato, and the reserved cooking liquid. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down. Turn onto a lightly floured surface, divide in half, and shape into loaves. Place in two greased 9 x 5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 375°F for 30 to 35 minutes, until golden brown. Remove from pans to wire racks to cool.

Instructions

• Line a baking sheet with a silicone mat or parchment paper.
• Place the yeast in the bowl of a large stand mixer. Whisk in 1/2 cup flour and the warm water until smooth; let stand until foamy, 10 to 15 minutes.
• Whisk 1 egg, melted butter, sugar, and salt into the yeast mixture. Add the remaining flour, about 3 cups.
• Using a dough hook, knead on low speed until the dough is soft and sticky, 5 to 6 minutes, adding a little more flour if needed.
• Transfer to a floured surface and form into a smooth round. Wipe out the mixer bowl, add the olive oil, and turn the dough to coat. Cover and let rise in a warm place until doubled, about 2 hours.
• Transfer to a floured surface, flatten into a roughly 5-by-10-inch rectangle about 1/2 inch thick, and cut into 8 equal pieces. Form each into a round, then gently flatten into discs about 1/2 inch thick.
• Arrange on the prepared baking sheet, cover loosely with plastic wrap, and let rise until doubled, about 1 hour.
• Preheat the oven to 375°F (190°C). Beat the remaining egg with the milk and gently brush over the buns. Sprinkle with sesame seeds.
• Bake until lightly browned, 15 to 17 minutes. Cool completely, separate the buns if necessary, and slice crosswise to serve.

Instructions

• Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, citrus peel, and bay leaves, then cover with the cold water.
• Bring to a boil, reduce the heat to medium-low, and simmer for 2 to 3 hours.
• Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle into jars. Once cool, remove the surface fat if desired. Refrigerate or freeze leftovers.

Instructions

• Finely dice the cabbage and sprinkle with 1 teaspoon salt. Massage briefly, leave for 10 to 15 minutes, then squeeze out the moisture.
• Thoroughly mix the cabbage, ground meat, chives, mushrooms, ginger, soy sauce, 2 teaspoons sesame oil, and a pinch of salt.
• With dry hands, place a wrapper in one hand and put about 1 teaspoon filling in the center. Brush the edge of half the wrapper with cold water, fold into a semicircle, and pinch the edges closed.
• Heat a large frying pan over medium-high heat with 2 teaspoons sesame oil. Arrange 20 to 25 gyoza in the pan, add 200 ml water to cover the bottom, cover, and cook over medium-high heat for 6 to 7 minutes, until cooked and the liquid is gone.
• Remove the lid and cook another 30 to 60 seconds to crisp the bottoms. Repeat with the remaining gyoza or freeze them.
• Mix the soy sauce, rice vinegar, and optional chili oil. Serve the gyoza hot with the dipping sauce.