Company's Coming Whipped Shortbread Cookies

1 cup butter

1/2 cup white sugar

1.5 cups AP flour

1/4 cup cornstarch

Cream butter and sugar in medium bowl. Beat until light and fluffy.

Add flour and cornstarch gradually while beating continuously. Beat until light. Drop by teaspoonfuls onto ungreased cookie sheet.

Bake in 375F oven for 12-14 minutes.

London Fog cookies: Add 1 teabag of Earl Grey tea and 1/2 vanilla bean.

Makes 2.5 dozen (30) cookies.

Buttermilk Pancakes

2 eggs

2 cups buttermilk

2 cups flour

2 tbsp sugar

1/2 tbsp baking soda

Vanilla

1/4 cup melted butter

Sourdough

255g starter

152g water 95°F

260g bread flour

37g whole wheat flour

6g sea salt

Starter and water in mixer. Add flours. Mix on slow for 5 minutes, scrape down sides and mix 10-15 more seconds. Rest 30 minutes.

Add salt, mix 5 minutes, scrape, mix 10-15 seconds. Move into bowl. Rest 30 minutes.

4-point fold, rest 30 minutes.

4-point fold, rest 1 hour.

Shape dough on counter, cover, rest 30 minutes. Dough needs to bounce back slowly from a finger poke. Could take up to an hour.

Place into rice-floured bannetons. Proof covered overnight in fridge.

Baking:

Preheat pizza stone at 400F Place on parchment, spray with water. Slash with one long up-down, and three diagonal.

Check bread at 25 minutes, through bottom of loaf, should reach 200F. Could take up to 40 minutes.

Cool on rack.

Sourdough Garlic and Oregano Pizza Dough

375g starter

170g cold water

3g salt

3g yeast

19g EVOO

19g roasted garlic, mashed

1.5g oregano

447g AP flour

Weigh everything together except flour into mixer, mix. Add flour, mix on speed 1 for 4 minutes. Measure out to 375g portions, bag and refrigerate right away.

Tomato Basil Soup

300g onion

30ml EVOO

800-1000g tomatoes

1 796ml can fire roasted tomatoes

2 540ml cans tomato juice

50g brown sugar

70ml vegetable soup concentrate

6.5g dried basil (or 13g fresh basil)

Sautee onions in oil until golden. Add all other ingredients (except if using fresh basil, add while puréeing). Bring to boil, simmer for 30 minutes. Cool.

When cool enough, puree soup using blender. If using fresh basil, add basil in blender. Strain through fine-mesh sieve.

Curried Sweet Potato Coconut Soup

 2 tbsp oil
1 onion
2 tbsp ginger paste (or 1/2 tbsp powder)
2 cloves garlic, peeled and minced
1/2 tbsp curry powder
3/4 tsp turmeric
800 g sweet potato
200 g carrot, chopped
1.25 L veggie stock
1 13.5oz can coconut milk

Heat oil. Add onion, ginger, curry, turmeric, cook until onion is soft. Add garlic, cook 1 minute.

Add carrots/sweet potato and stock, bring to boil, reduce to simmer. Cook until veggies are soft. Remove from heat, add coconut milk. Puree until smooth, then strain. Season with salt and white pepper.

Garnish with coconut milk and crunchy chickpeas.

Cream Drop Scones

1 1/3 cup flour

2 tsp sugar

2.5-3 tsp baking powder

1 cup cream

Pinch of salt

Mix it all together and bake at 400 for 10-15 minutes. I think I usually do 11 or 12 minutes.

Flourless Fudge Cookies

Makes 3 dozen

408 g icing sugar
3.2 g salt
2 g espresso powder (optional)
136 g cocoa powder
172 g egg whites
18 g vanilla
360 g dark chocolate chips

Oven 325F

Prepare a cookie sheet with parchment sprayed with cooking spray.

By hand, whisk the dry ingredients. Add the wet ingredients and mix until the consistency of syrup. Add the chocolate chips.

Rest in the bowl for 30 minutes before scooping.

Portion cookies onto the sprayed parchment using a 3/4oz scoop, leaving room for them to spread.

Bake 7-9 minutes. They will get shiny and when they're done they will crack.

Cool right on the pan. Peel off gently when completely cooled.