Workday Gourmet

This is a simplified (& speed up) version of a classic Chinese dish. Shank is an economy cut of beef full of tendon, which contains large amount of collagen. It is super tough when quick-seared, but melts apart when slow cooked. Cooked down tendon adds richness and body to a stew, despite being surprisingly low fat and high protein. This budget cut is very flavorful when cooked with some patience. They usually take 90 minutes ~ 2 hours stove top, but a pressure cooker can get it done in ~35 minutes. Ingredients: marinade:  1/4 cup soy paste 1 tbsp of brown sugar 1/4 tsp ground star anise 1/4 tsp ground cinnamon 1/4 tsp ground numbing pepper 1/4 tsp onion powder 1/4 tsp crushed ginger 1/4 tsp crushed garlic 2lb beef shank, lightly salted on all sides 4~6 cups water, add enough for braising liquid to cover the beef add to braising liquid: 4 orange peels (about that of 1/4 medium orange) 3 bay leaves 2 whole hot chili peppers notes:   *jarred crushed ging

It's cherry season again! Everything about the plant from the blossoms to the fruits makes humanity write poems mourning fleeting youth and short-lived good times. Hope you're seizing the season this year! Binge on them while you can! Fresh cherries always feel too good for me to throw into a turnover or syrupy pie, where they'll end up tasting a lot like frozen. If I'm baking cherries it needed to be recipe that somewhat preserves the texture and makes fresh fruits shine. This is my version of slightly lighter-than-traditional frangipane, to help you celebrate the summer harvest. If you don't have cherries, any stone fruit (such as peach or plum) will work just as well. Ingredients : (enough for two shallow 9-inch tart) For the crust: 1 stick cold butter, cut into small cubes 1 1/4 cup flour 1/3 cup sugar 1 egg For the filling: 1 stick softened butter 1 cup almond flour 1/2 cup sugar 1/4 flour 2 eggs 1 cup fresh cherries Instruction :