https://www.timnguyen.me/creations daily 1.0 2021-09-28 https://www.timnguyen.me/creations/rethinking-the-lasagna-4w9rh monthly 0.5 2019-08-22 https://www.timnguyen.me/creations/two-seasons monthly 0.5 2021-10-19 https://www.timnguyen.me/creations/category/Travel monthly 0.5 https://www.timnguyen.me/creations/category/Food monthly 0.5 https://www.timnguyen.me/level-2 daily 0.75 2021-11-02 https://www.timnguyen.me/level-2/week1 monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1632816551774-TE67RZZKGE08ICB6VCXN/pasted+image+0.png CA&H L2 - New England https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1632816817582-M9P2M5BUV7IEB8I00A6E/pasted%252Bimage%252B0%252B%2525281%252529.jpg CA&H L2 - New England https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1632816873608-1YF3VCIQI18HSGVW0OZN/pasted+image+0+%282%29.png CA&H L2 - New England https://www.timnguyen.me/level-2/l2-showcase monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287634668-T7TDR1KPJC0FX9K3P72S/20211021_135711.jpg CA&H L2 - L2 Showcase https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287863669-HA83UVVPAX5P7MSLVZ81/20211021_144704.jpg CA&H L2 - L2 Showcase - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287695361-XO793OR1U3EHX5EFMCUB/20211021_142657.jpg CA&H L2 - L2 Showcase - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.timnguyen.me/level-2/california monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287634668-T7TDR1KPJC0FX9K3P72S/20211021_135711.jpg CA&H L2 - California (incomplete) https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287863669-HA83UVVPAX5P7MSLVZ81/20211021_144704.jpg CA&H L2 - California (incomplete) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287695361-XO793OR1U3EHX5EFMCUB/20211021_142657.jpg CA&H L2 - California (incomplete) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.timnguyen.me/level-2/mexican-border monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287634668-T7TDR1KPJC0FX9K3P72S/20211021_135711.jpg CA&H L2 - Mexican Border (incomplete) https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287863669-HA83UVVPAX5P7MSLVZ81/20211021_144704.jpg CA&H L2 - Mexican Border (incomplete) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635287695361-XO793OR1U3EHX5EFMCUB/20211021_142657.jpg CA&H L2 - Mexican Border (incomplete) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.timnguyen.me/level-2/louisiana monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/5836a2b7-72b6-4af0-a502-471896a1917a/F1FB2C44-175F-4830-872A-9A6984DE655A.jpeg CA&H L2 - Louisiana - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/6dff9aae-ecc6-419b-a67a-25ee11b910e5/19D69C8D-0272-449F-ABDE-7147704B5108.jpeg CA&H L2 - Louisiana https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/458b2a42-c1d8-495b-ac20-f4a12b194f15/786DE2A0-F8BE-4B7B-BD0E-D75FB86A8512.jpeg CA&H L2 - Louisiana - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.timnguyen.me/level-2/plantation-south monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/388594d5-2884-4bac-8408-7b62c9ad9f82/20210901_154102.jpg CA&H L2 - Plantation South https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/ac53dec3-58cd-48bd-9e34-f8e284d40288/20210901_161222.jpg CA&H L2 - Plantation South - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/e3e021db-9e24-4714-99e8-0bf1a50cadac/20210901_160707.jpg CA&H L2 - Plantation South - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.timnguyen.me/level-2/mid-atlantic monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635839900955-J9VTZVZSCIIKWEK275KT/20210825_161127.jpg CA&H L2 - Mid Atlantic https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635839975559-UVU4B74CDN22PVZ8HRJC/20210825_161226.jpg CA&H L2 - Mid Atlantic https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635840014310-67N053R1MPAIX73A26BN/20210825_161226.jpg CA&H L2 - Mid Atlantic https://www.timnguyen.me/level-2/halloween monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635891194388-UKYVGF8GGFJVG0AIZ29R/DFC80BDD-EB04-46A1-A7B6-13C2E5D28729.jpeg CA&H L2 - Irish Inspiration in America https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635891216222-XSUHZ98BCR5S9Z3F3PAN/3E00A904-D96D-4EC4-A763-E8173AC283D7.jpeg CA&H L2 - Irish Inspiration in America https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635891338246-O937NXMKYDTWN0T2HYYV/83918DFD-CF08-4D0A-9DCD-0B3A33FF6FD8.jpeg CA&H L2 - Irish Inspiration in America https://www.timnguyen.me/level-2/pacific-northwest monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/31af08f4-2182-43c1-863d-5074551e51c8/4B7B7AAC-20C3-4850-81DA-FEE228BE60E0.jpeg CA&H L2 - Ranchlands (stock images need replacement) https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/77949bde-37c1-4bef-b71b-da8e1adc8699/6EC6CD67-B599-4F7A-8BFA-4A06E4E1D2EE.jpeg CA&H L2 - Ranchlands (stock images need replacement) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/57dad0c8-3014-4677-a978-27a8e55b32d6/C54D1079-3BA2-4DB5-8C8B-B154AF6704C5.jpeg CA&H L2 - Ranchlands (stock images need replacement) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.timnguyen.me/level-2/california2 monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635839975559-UVU4B74CDN22PVZ8HRJC/20210825_161226.jpg CA&H L2 - California II (Incomplete) https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635839900955-J9VTZVZSCIIKWEK275KT/20210825_161127.jpg CA&H L2 - California II (Incomplete) https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1635840014310-67N053R1MPAIX73A26BN/20210825_161226.jpg CA&H L2 - California II (Incomplete) https://www.timnguyen.me/level-2/pacific-northwest-3x972 monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/daf648bd-838e-4151-8a6f-92c0ba0c1055/71807478-7275-42A2-B3E5-68CB4D3BAF6A.jpeg CA&H L2 - Pacific Northwest (cover image needs replacement) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/c0ce9df1-8432-4c5b-b597-92e43e184a3f/3C6D284E-DD16-4811-AEF0-02A88918DC37.jpeg CA&H L2 - Pacific Northwest (cover image needs replacement) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/70e93db6-c1f4-4662-8727-8960fa86bf0c/4237E423-C361-4485-83F5-57799B0513E2.jpeg CA&H L2 - Pacific Northwest (cover image needs replacement) https://www.timnguyen.me/level-2/chicken-fabrication monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/89feee06-75dd-43cd-9361-81bddc1137b5/20220113_160915.jpg CA&H L2 - Seared Chicken with Spicy Stir Fried Green Beans - Chicken Preparation 1 ) Sear chicken breast in olive oil, cook until 155 and let rest for 10 minutes. 2 ) Deglaze with Soy Sauce, Orange Juice, Water, and 2 Minced garlic cloves to pan. 3 ) Reduce down until just slightly runnier than a glaze consistency, before straining, returning to pan, and adding cold butter. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/e6fadbc7-2ce5-4e0b-8d02-d6fe809ad3fa/20220113_150152.jpg CA&H L2 - Seared Chicken with Spicy Stir Fried Green Beans - Rice and Green Bean Preparation 1 ) Wash rice and green beans, trim ends off green beans. 2) Bring rice to a boil with water line 1.5 centimeters above rice before covering, turning on low heat, and letting cook for 15-20 minutes. 3) Add green beans to seasoned pan or wok, and toss around until slightly browned or charred, then add 1 minced clove of garlic, 1 tablespoon of chilli flakes, and rice wine vinegar and salt to taste. 4) Steam rice for 10 more minutes off heat before fluffing with salt and chicken fat to taste. https://www.timnguyen.me/level-2/france-1 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/2ab2569d-664f-423f-9b0f-aa12966d2f07/20220120_162024.jpg CA&H L2 - Dacquoise and Mousseline de Saumon - Dacquoise MAKE THE DACQUOISE BASE Preheat the oven to 250 F. Layer with parchment paper a large baking sheet and mark three 8-inch circles To make the almond meringue, mix together the almond meal, cornstarch, and all but 3 oz of the sugar. Stiffly whip the egg whites, add the remaining sugar and continue whipping for 30 seconds or until the mixture forms a glossy meringue that holds peaks. Fold in the almond in three batches. Pipe three 8-inch meringue rounds. Bake in the oven until crisp and dry, 45 to 50 minutes. While meringue is still warm, trims rounds neatly with a sharp knife. Transfer them to a rack to cool. ASSEMBLE THE CAKE Spread about ¼ of the butter cream on a meringue layer Add the second layer, spread with more buttercream and then top with the remaining meringue layer Spread remaining buttercream over the top and sides, reserving 2 to 3 tablespoons Sprinkle the top thickly with confectioners’ sugar and press chopped almonds around the edge of the cake Pipe the remaining buttercream in a design on top of the cake. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/59b554f1-0f03-426a-b41e-44082413b148/20220120_162150.jpg CA&H L2 - Dacquoise and Mousseline de Saumon - Mousseline de Saumon INGREDIENTS 5 oz salmon, cubed 5 oz white fish, cubed 1 tsp herbs (keep some for Herb Sauce) 1 Tbsp egg whites salt & pepper to taste 1 cup heavy cream, chilled 1 leek, cleaned, brunoise 2 Tbsp butter 1 oz shrimp 2.5 oz sour cream https://www.timnguyen.me/level-2/france-2 monthly 0.5 2022-03-28 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/012001a9-796c-4888-8a0f-80d0f53f0140/20220126_160607.jpg CA&H L2 - France 2 - Poulet Chasseur Preheat the oven to 375 F. Season the chicken pieces with salt & pepper, and then dust in flour. Using a cast iron pot or similar, sear the chicken in butter and oil, skin side down, for 3 to 5 min. Flip pieces and sear another 3 minutes. Remove the chicken from the pot and transfer to a baking sheet. Finish baking in the oven for 15-20 min. until internal temperature reaches 165 F. Add onions, shallots, garlic, and carrots to the pot and saute` until onions are translucent. Add mushrooms, season with salt and pepper and cook a few minutes. Deglaze the pot with wine, let alcohol evaporate and then add tomato paste and stock. Bring sauce to a simmer, and then reduce to nappe. Finish sauce with 2 Tbsp butter and chopped fresh herbs. Serve chicken topped with sauce. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/b024ab32-d4fe-4b9d-9f60-1254571d6bd1/20220127_160055.jpg CA&H L2 - France 2 - Oeufs a la Neige MAKE THE OEUFS A LA NEIGE Heat milk in a 10: saute pan and bring to a light simmer Meanwhile, whisk eggs until frothy. Add a pinch of salt and which until tripled. Add sugar and vanilla and whip to stiff peaks. Dip 2 soup spoons in cold water and shape meringue into medium egg shapes. Poach meringue egg in the milk. Do this in batches and DO NOT overcrowd the pan. Each shape should be poached as it is fashioned. Eggs will need to be poached on each side for 3-4 min. Using a slotted spoon, carefully remove meringues from milk and dry on a rack layered with paper towel. Save milk to use for Creme Anglaise. Pour Creme Anglaise into 6 dessert dishes. Float 2 meringues in each custard pool and garnish as desired (chopped nuts, caramel, etc.) CREME ANGLAISE Whisk egg yolks and sugar until fluffy Scald milk and add a bit more vanilla Temper eggs with scalded milk and then return custard over heat. Cook over medium-low heat until custard has a nappe consistency. DO NOT allow custard to curdle: maintain temperature below 190 F. https://www.timnguyen.me/level-2/greece monthly 0.5 2022-03-29 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/ded96a4f-a456-4f52-9124-e8a42d6d830c/20220203_160043.jpg CA&H L2 - Greece - Baklava Combine the sugar, water, cinnamon stick and lemon or orange peel in a small pan and and bring to a simmer over medium heat. Add the honey and simmer until the syrup thickens slightly. Remove from heat and set aside to let cool. Place the walnuts in a food processor and pulse them a few times until they are chopped to a medium-fine consistency - DO NOT overprocess! Put the chopped walnuts in a bowl and combine them with sugar, breadcrumbs, cinnamon and cloves. Preheat the oven to 350 F. Place the phyllo on a large cutting board and, using the bottom of an 8” cake pan as a guide, cut the sheets of phyllo into 8” circles. Brush the sides of the pan with melted butter. Layer 8 round phyllo sheets in the pan, each brushed with melted butter. Sprinkle ⅓ cup of the nut mixture evenly over the 8th sheet. Layer the next 2 buttered phyllo rounds and sprinkle another ⅓ cup of nuts. Repeat with two more layers of buttered phyllo and the last ⅓ cup of nuts. Continue layering the rest sheets of phyllo until they are all used. Using a serrated knife with a pointed tip, cut the baklava into small squares, or diamond-shaped pieces, or in a star pattern. Bake, uncovered, for about 45-50 minutes or until the top layers of filo are light golden and crisp. Remove from the oven and pour the cooled honey syrup slowly and evenly over the top of the baklava and especially over the cut lines. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/80afb317-c816-498a-9219-a389d629cbdd/20220202_160028.jpg CA&H L2 - Greece - Spanakopita Preheat the oven to 350 F Heat 1/3 cup olive oil in a big saucepan over medium to high heat, and saute’ onions and leeks. Remove from heat and transfer to a large bowl to cool slightly. Add spinach, dill, mint, and feta to the bowl, and combine well using clean hands. Add eggs and combine well. Season very lightly (feta cheese tends to be quite salty!) Place half the phyllo sheets over the bottom of a buttered baking pan, one on top of the other, brushing each one with oil. Spread the spinach mixture evenly on top, and cover with the remaining phyllo sheets, brushing each one with oil. Score the spanakopita into pieces, and brush the surface with the remaining oil. Bake at 350F for 30 to 40 min, or until until golden brown. Serve warm or cold. https://www.timnguyen.me/level-2/north-africa monthly 0.5 2022-03-29 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/ded96a4f-a456-4f52-9124-e8a42d6d830c/20220203_160043.jpg CA&H L2 - North Africa - Chicken Tagine Heat the olive oil in a lare, heavy-bottomed skillet over medium high, and then sear the chicken pieces until they are well caramelized on all sides. 2. Add the onions to the pan, lower the heat, and sweat until onions become soft and translucent. 3. Add saffron, black pepper, and salt to the pan; increase the heat and cook for a 2-3 minutes to bring out the flavors of the spices 4. Add the water to the pan, and brin the mixture to a simmer over a medium heat; add parsley and simmer uncovered for about 40 minutes to develop flavor 5. Add preserved lemon and olives, and continue to simmer for 15-20 minutes. 6. Finish with extra virgin olive oil and more parsley. 7. Serve with couscous. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/80afb317-c816-498a-9219-a389d629cbdd/20220202_160028.jpg CA&H L2 - North Africa - Roasted Garlic Cous Cous 1. In a medium saucepan, bring the water (or stock), salt, butter, and oil to a boil. 2. Stir in the couscous, cover tightly with a lid, and remove from heat, add garlic oil with a few cloves of garlic into saucepan. 3. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm with tagine. https://www.timnguyen.me/level-2/iberia monthly 0.5 2022-05-16 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/50629b25-50b0-40c1-9b29-a269da8e6847/167F98CF-8D9D-4086-8F0D-6600D45DC111.jpeg CA&H L2 - Iberian Peninsula - Bolinhos de Bacalhau 1. In a small pot that is large enough to hold the potatoes, bring salted water to a boil and add potatoes to cook until tender. Once they are tender, drain well and set aside 2. In a small saucepot, simmer the salt cod in water (just enough to cover the cod) until the cod becomes flaky. Drain and set the cod aside. 3. Mash the potatoes, preerably passing through a mill. 4. Pick through the salt cod to remove any bones, and then add the salt cod to the potatoes. 5. Saute onions and garlic in olive oil until they are soft, then add to the potato-cod mixture. 6. Add the beaten egg, cayenne pepper, cilantro, parsley, and incorporate well. 7. Use 2 spoons to make bolinhos, or roll mixture into 1 to 1.5 oz balls and roll the fritters in bread crumbs and then deep-fry until golden brown. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/0470df1e-0da4-4997-abb6-e6cc728cde93/0A00B922-0316-41A2-83FE-BAF5264BD756.jpeg CA&H L2 - Iberian Peninsula - Paella 1. Heat oil in a skillet over medium heat. Add chicken pieces and brown them on all sides. 2. Once the chicken has colored well, add onions and garlic and cook until softened. 3. Add the tomato concassee and continue to cook until most of the released liquid has evaporated. 4. Add paprika, saffron, rice, stock, and salt. 5. Let the mixture come to a simmer without stirring. 6. After about 10 min, add the beans and cook for another 5 to 7 min making sure to add a little more stock to the pan if it becomes completely dry. https://www.timnguyen.me/level-2/north-italy monthly 0.5 2022-05-16 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/7b8c3fff-da67-4a30-9c25-49537604790c/9BC7A381-D06C-4BEE-AE16-2AADD4BEFE35.jpeg CA&H L2 - North Italy - Lasgna Verdi Alla Bolognese Cook spinach and then drain and squeeze out excessive liquid. Puree in a ood processor and allow to cool before further use Place flour on a board and form into a mound. Make a deep well in the center and break eggs into it. Add spinach puree to the same well, and then salt. Begin to incorporate flour into mixture using a fork, making sure that the well walls slowly collapse as ingredients are incorporated Add a little water as necessary to achieve proper dough consistency. When flour is almost fully absorbed, begin kneading, pressing dough with the palm of your hand. Knead dough until it is smooth and elastic. At least 10 minutes When kneading is completed, form dough into a ball, cover with plastic wrap and let rest for 15-20 minutes. Roll out dough into pasta sheets. In a large heavybottom pan saute carrots, celery, onions, and garlic, season lightly. Add all meat and saute until brown, deglase with wine and continue cooking to remove achohol. Add tomato puree and let simmer for 30-40 minutes before seasoning. Preheat oven to 350 and boil pasta sheets before shocking in ice water. Assemble lasagne in the order of pasta-bolognese-bechamel in layers, optionally sprinkling parmesan on the final layer of the lasagne in the pan. Bake for 30-40 minutes before slicing and serving. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/eb657edb-ec1e-409d-ad21-cdd54867107e/C35229F7-D287-47D4-8D55-E9D52DAE9022.jpeg CA&H L2 - North Italy - Gnocchi With Mushroom Sauce Boil cleaned potatoes until fork-tender, peel and rice potatoes. Make a well with the potatos and add flour, salt, egg, half of hte flour, and baking powder, work delicately with palm of hands adding more flour if needed, making sure not to overwork. Shape into gnocchi and boil in salted water until floating, then let cook for another minute afterwards. Heat olive in skillet, add mushrooms and peppers, once softened add peppers. Add heavy cream with gnocchi and let sauce reduce before serving topped with parmigiano. https://www.timnguyen.me/level-2/central-italy monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/2aef3d64-00b8-49b1-b52b-5fddabc1f573/E03691E1-C3A8-4478-8EE7-A87AD2B12693.jpeg CA&H L2 - Central Italy - Balsamic Grilled Chicken with Bagnetto Salsa Combine balsamic vinegar with ustard, oil, and minced shallot along with chicken breast, leave to marinade. Remove chicken from marinade after at least 1 hour of marination, and grill. Combine parsley, bread soaked in red wine vinegar, cronichons, garlin, capers, anchovies,, and olive oil in food processor, process until a chunky sauce forms, serve with sliced chicken. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/1aec605f-fb3b-4235-bfd8-02dadbbc97cb/A1C63335-677E-43B6-90F4-3832FD6E160D.jpeg CA&H L2 - Central Italy - Biscotti Di Prato Work butter and sugar together in a stand mixer, add eggs and vanilla and cream. Add zest of citrusses, raisins soaked in and drained from marsala wine, and nuts to the mixture. Add flour until a dough forms, cut into pieces and form a log, adding to parchment lined baking sheet with adequate space apart. Bake for 20 minutes at 350F, then remove, cool for 10 minutes, slice, and bake for another 5 minutes. Serve https://www.timnguyen.me/level-2/south-italy monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/c08160fb-0319-484f-81da-ce38c3040ad3/20220316_155219.jpg CA&H L2 - South Italy - CAPONATA SICILIANA Cube eggplant, leaving skin on. Sprinkle with salt and set aside for 15-20 minutes. Rinse eggplant under cold water, drain, and pat dry. Saute eggplant in ¼ cup olive oil until golden brown. Remove from pan and reserve for later use. Cook onion in remaining ¼ cup olive oil until translucent. Add celery, olives, tomatoes, and salt & pepper to taste. Cook for 8 to 10 minutes. Add reserved eggplant to pan. Dissolve sugar in red wine vinegar and add to pan. Add capers and cook, stirring ingredients until uniformly combined. Remove from heat. Add raisins and pinenuts. Allow to cool. Adjust seasoning as necessary with salt and pepper. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/29970337-ff3e-4b51-9ed3-10cad05faaa4/20220316_152623.jpg CA&H L2 - South Italy - Panelle di Palermo Place the chickpea flour in a large saucepan and slowly add part of the cold water while whisking. Add remaining water, and keep whisking until the batter has no lumps When flour and water are mixed thoroughly, add seasoning and then bring to a boil over low heat. The mixture will need to cook for at least 30 minutes. Switch to a wooden spoon or large spatula, and keep stirring like you would do with polenta. As the mixture begins to come away from the sides of the pot, it will be ready. Remove pot from heat, and add chopped parsley, incorporating well. Spread the mixture on a cutting board or counter lined with parchment paper and, using a spatula, bring it to a height of just short of ¼-inch at most. Allow to cool completely. Once the mixture has cooled, cut Panelle fritters into 2-inch squares. Deep Fry the Panelle in plenty of oil, and then serve hot with Caponata. https://www.timnguyen.me/level-2/india monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/9faa9798-93e3-4a6f-8d05-d6ea410b3dd7/20220324_155424.jpg CA&H L2 - India - Tandori Chicken & Cucumber Raita Remove skin from chicken segments. Prick each piece of chicken several times with a fork and make ½-inch deep diagonal slashes through the thicker parts of the chicken segments. Thoroughly rub each piece of chicken with lemon juice. Do not forget to rub some lemon juice into each of the slashes. Marinate 10 min in lemon juice before placing in Tandoori marinade. Marinate in Tandoori for 20 minutes. Meanwhile, preheat the oven to 500 F. Remove chicken from marinade and pat dry, wiping off excess marinade. Arrange chicken on a wire rack above a sheet pan. Brush each piece with clarified butter. Bake 20-25 minutes until chicken is done. When chicken is done, remove from oven and arrange on a platter or individual serving plates. Garnish with onion and lemon slices. Combine all vegetables and refrigerate until time of service. Combine yogurt, sour cream, cumin seeds, and salt. Refrigerate until time of service. When ready to serve, combine seasoned yogurt mixture with prepared vegetables. Garnish with chopped cilantro and serve with Tandoori Chicken https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/2d8ed8e5-50ba-4f6c-b297-a78b54da4cb5/20220324_155056.jpg CA&H L2 - India - Yellow Dal & Tomatoes & Herbs In a heavy-bottom pot, briefly saute onions on ghee until translucent. Add garlic, ginger, turmeric, cumin seeds, and chili peppers. Cook briefly. Add Moong Dal and liquid. Bring to a boil, lower the heat and simmer until dal is tender and liquid is absorbed. About 20 minutes. Fold in tomatoes, cilantro, parsley, and salt. Serve immediately, with naan bread (optional) https://www.timnguyen.me/level-2/central-america monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/da02b5eb-38b2-49f6-a1b1-497a0ec39c0a/20220330_155344.jpg CA&H L2 - Central America - Enchiladas Verde con Pollo Preheat the oven to 325 F if you want melted cheese on top of the enchiladas. Fire roast the chiles over a flame until they are charred completely black all over. Set them in a container and cover immediately with plastic wrap to allow them to steam. Once cooled, remove the charred skin and the seed pod from each chili and cut them into strips. Heat the oil in a small saute pan until the oil reaches 350 F. Lightly fry the tortillas by quickly passing one side through the oil, turning them over, and doing the same to the other side (you DO NOT want to make them crisp!). Place on a towel to absorb excess oil. In a separate pan heat the salsa verde over a low flame until it thins slightly. Dip the fried tortillas into the warm salsa verde and place them on a serving dish. Place poached chicken and roasted chili strips in the center of each tortilla, and then roll each tortilla. Top with remaining salsa verde and grated queso. Preheat the broiler. Place the whole tomatillos and jalapeños on a large baking sheet and position on a rack about 4 inches below the broiler coils. Broil for 6 min., then use tongs to flip both tomatillos and peppers. Return to broiler, and broil for another 5 minutes. Remove and set aside for a few minutes. Meanwhile, in a food processor combine the onion, lime juice and salt. Add the contents from the baking sheet, juices including, and start pulsing until the salsa is coarsely smooth. Add cilantro, and pulse a few more times. Check and adjust seasoning. Transfer the salsa to a sealed container and place in the refrigerator. The salsa will be thin at first, but it is going to thicken up in the refrigerator https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/d2e46513-ba0f-45fd-8a01-5e0e46731cb5/20220331_160246.jpg CA&H L2 - Central America - Pupusas Carefully cook onion over medium-high heat until it is browned (not just golden. You want an almost-smoked flavor) Transfer onion to a blender, reserving oil in pan. Add beans and their liquid, and puree gradually adding ¼ cup warm water if mixture is too thick. Heat onion-oil again, and then transfer bean mixture to skillet, cooking until the mixture has the consistency of a thick Greek yogurt. Make sure to scrape the bottom of the pan often. Remove from heat, set aside and let cool. Using a stand mixer, make a dough with Maseca, adding 3 tsp salt and 2 ⅔ cup hot water. Dough is done when very thick and sticky. Cover and let rest 15 min. Mix cheese and bean mixture in a medium bowl. Divide the dough into 12 balls: do this after wetting your hands in an oil+water combination. With 1 ball in the palm of your hand, use your thumb to create an indentation in the center. Pinch sides to create a well for the filling. Fill hole with 2 Tbsp. bean mixture. Pinch dough around filling to enclose (it’s okay if some is poking out), then gently flatten to a 4½–5" disk, dipping your hands in oil-water as needed. Cook pupusa in a large cast-iron skillet or griddle over medium heat until center slightly puffs up and pupusa is browned in spots, 3–4 minutes per side. https://www.timnguyen.me/level-2/south-america monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/6e7cbcde-b588-46c2-8f4c-2d4071129494/20220420_154421.jpg CA&H L2 - South America - Vatapa Spiced Shrimp & Coconut Stew Heat a pot large enough to hold all the ingredients over medium-low and add the oil Once the oil is hot, add onions, garlic, green onions, ginger, chili and bell pepper: sweat over medium-low until soft, 15-20 min. Add tomatoes, increase heat, and stew the tomato liquid about 5 min, or until it appears to dry again Add cilantro, season, and add a little fish seasoning blend if available. Stir to combine Add coconut milk, and remove mixture from heat Transfer mixture to a blender, and blend until smooth. Return to pot. Bring mixture to a gentle simmer, then stir in peanuts, lime juice, and soaked/pureed bread. Allow all ingredients to cook while stirring to thicken. If it gets too thick, add a little water Once Vatapa` begins to thicken, add shrimp and continue to stir until shrimp are cooked, about 3 minutes Remove from heat, adjust seasoning, add more cilantro and serve over rice. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/936d3ab9-917e-49aa-90e8-7044e0c59633/20220421_160053.jpg CA&H L2 - South America - Arepas In a large mixing bowl, combine the flour and salt; mix thoroughly. Add the warm water to the flour, and work with clean hands until a smooth, soft dough forms. If the dough is too dry, it will crack around the edges when pressed into a disk. If it feels too dry at this point, wet your hands with warm water and continue kneading the dough until the dough no longer cracks when pressed into a disk. Pan fry into arepa. https://www.timnguyen.me/level-2/china monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/b801625d-e65e-4f33-8015-30d719eabd36/20220427_161148.jpg CA&H L2 - China - Shumai Mince shrimp to a coarse paste and place in a mixing bowl with minced cabbage and minced Harasame noodles. Add egg white, rice wine, soy sauce, sesame oil, scallions and ginger. Mix ingredients thoroughly. Season with salt and pepper, and then cook a small portion of the filling in a hot skillet. Taste and in case adjust seasoning before using it to fill wontons. To form Shumai, hold one skin in palm of hand and add 1 heaping teaspoon of the filling to the center Draw edges of the wrapper upwards to enclose the filling.pinch the wrapper about ⅓ of the way from the top to create a tight “waist” in the wrapper. Smooth top of Shumai with a wet finger, spoon, or knife.top with a small amount of shredded carrot and repeat until all wrappers and fillings are used. Place in a steamer pan lined with wet cheesecloth and steam over boiling water for about 15 minutes, or until filling is firm and completely cooked. Serve immediately with dipping sauce (follows). Combine all ingredients in a non-reactive mixing bowl. Mix vigorously until all items are well blended Serve immediately or reserve for later use. If used later, shake or mix well before serving, as sesame oil will readily separate from other ingredients https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/73464365-d47a-4385-87fd-7ba3250cf896/20220428_154826.jpg CA&H L2 - China - Tangerine Beef Place sliced beef in a small mixing bowl. Add egg white, wine, oil, corn starch, and pepper. Rest for at least 30 min (better 1 h) Combine soy sauce, sugar, sesame oil, rice vinegar, and chicken stock in a bowl. Reserve for later use Heat oil to 375 F and deep fry beef strips in small batches, making sure that strips are separated from each other. Fry until crisp. Remove from oil to a rack. Consider oil recovery time before deep frying more batches. Heat a little oil in a wok or skillet. Add dried peppers and cook until darkened. Add ginger, garlic, and orange peel. Cook briefly. Add scallions and cook until soft. Add beef and cook until warm. Add sauce mixture and cook until glossy. Transfer to a serving platter. Garnish as desired with orange fillets. https://www.timnguyen.me/level-2/asian-tigers monthly 0.5 2022-05-21 https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/ce6c1693-acc2-4c01-a87c-05a950a8b524/20220504_155355.jpg CA&H L2 - Asian Tigers - Bibimbap If using bellflower roots: dissolve 2 tsp salt in 1 cup boiling water. Add the roots, and then add another ½ cup boiling water. Let the roots soak for about 1 h. Drain and rinse 3 to 4 times under cold water, vigorously massaging the roots while rinsing them. Drain, squeeze out excess water, and set aside. This process is done to remove the roots’ bitterness. Cook the rice, then set aside while keeping warm. Combine beef with garlic, soy sauce, honey, and sesame oil. Cover and refrigerate. Using a wok or large skillet over medium-high heat, work in batches to quickly saute all vegetables (separately, don’t mix them). You may choose to saute the cucumbers, or keep them raw. Although raw/marinated beef and a raw egg yolk are often used for this dish, frying both is a much safer option. You can stir fry the beef, and fry the egg. Once all ingredients are ready, assemble in a medium bowl. Start with the rice at the bottom, top with the different vegetables and beef, and finish with the dried egg, a drizzle of sesame oil, and a dollop of chili paste. https://images.squarespace-cdn.com/content/v1/61514b5ddbba3159acbe73ee/c78a7242-01e7-496f-89a9-64c136a1e4e6/20220504_153838.jpg CA&H L2 - Asian Tigers - Thai Sour & Spicy Soup Combine chicken stock, lemongrass and Kaffir lime leaves in a saucepan over medium heat. Bring to a simmer. Add diced chicken, fish sauce, and sugar Reduce heat and simmer until chicken is cooked, about 10 minutes Add fresh mushrooms, chilies, and canned straw mushrooms and simmer about 5 min longer. Remove from heat and serve immediately.