Pizza Dough

 This is from the same place as my favourite caesar dressing ;)

Makes 4

250ml warm water

6g yeast

8g sugar

20ml honey

35ml EVOO

5g salt

450g flour

Mix water, yeast, and sugar; let sit 10 minutes.

Mix honey and oil; set aside

Mix salt and flour in stand mixer bowl. Add all other ingredients.

Mix for 10 minutes on low, 5 minutes on medium.

Proof on greased tray, covered, for 15 minutes.

Portion, roll balls, keep covered in fridge on greased tray.

Caesar Dressing

I shouldn't say where this recipe is from, but rest assured, this is my favourite caesar dressing I've ever had! The recipe has been quartered, so sorry for the half yolk that's called for lol.

2.5 egg yolks

2 anchovies

1 tbsp garlic puree

1/4 tbsp salt

1/4 tbsp coarse black pepper

1/4 tbsp sugar

1/2 tbsp dijon

37.5g parmesan

4 lemons, juiced

1 c. canola oil

1 c. EVOO

Blend all but the oils in the food processor. Very slowly, add the oils to emulsify.

Pork Baozi

Dough:

500g AP flour

1.5 tsp instant yeast

50ml lukewarm water

230ml warm water

1 tsp baking powder

3g salt

40g sugar

2 tbsp cooking oil

Combine flour, yeast, and 50ml water, let sit 5 minutes. Add dry ingredients to mixer. Slowly add yeast mixture and remaining water, followed by the cooking oil. Knead 10-15 minutes until soft and sticky. Cover and let rise for 45-60 minutes or until doubled in size.

Filling:

1/4 of a napa cabbage

1.5lb ground pork

5-8 scallions, finely sliced

2 tbsp soy sauce

1.5 tbsp shaoxing wine

1 tsp sugar

1 tbsp sesame oil

2-3 tsp cornstarch

Finely chop cabbage and add 1tbsp salt. Let sit 20 minutes. Rinse and squeeze, then add to rest of filling.

To assemble:

Divide dough into 4. Roll each into a log 1.5" in diameter. Cut into 6 equal pieces and shape into balls.

Roll the balls to 4" in diameter - center should be slightly thicker. Add 1-2 tbsp filling, then pleat closed. Place buns in steamer on parchment squares. Let sit 30-45 before steaming.

Steam for 15 minutes on high heat. Turn off heat, let sit for 5 minutes.

Repeat until all buns are cooked.

Tourtiere

1 tbsp canola oil

1.5 onions, small dice

12.5g garlic, minced

1lb ground beef

1lb ground pork

4 tsp cinnamon

1 tbsp nutmeg

1 tsp cloves

Salt and pepper to taste

350g potatoes, peeled and small dice

6.5 tbsp water

Soften the onions and garlic in the oil until translucent but no colour. Add in meats and spice mix, cook stirring often to break up the meat. Keep cooking until the meat is cooked but not browned. Season with salt and pepper.

Add in the water and potatoes, continue cooking stirring often until the potatoes are tender, about 45 minutes.

Cool, and adjust seasonings as needed.

To assemble:

Roll out 2 doughs, placing one in pie pan, leaving the bottoms a bit longer draping over the edges. Shape the top to just to the size of the top of the pie pan.

Portion 4 cups meat filling into the shell. Place the pastry top over the filling, roll the pastry bottom up to seal.

Using a knife or bread lame, carve designs into top of shell to release steam when baking.

To bake, preheat oven to 375F, bake for 45-60 minutes until crust is golden brown.

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.