Allison cooks

Recipe courtesy of:  https://www.justonecookbook.com/mille-feuille-nabe/ Note: I play around with the recipe by making the broth a tiny bit more flavorful by adding soy sauce, ponzo, and mentsuyu. I also serve it with udon or soba (which I boil ahead of time and set out at the table). INGREDIENTS   ▢  1   head   napa cabbage   ( 4  lbs,  1.8  kg) ▢  1½   lb   sliced pork belly   (or  slice your own  pork belly;  see Notes for where to buy; do not use bacon, since it‘s too salty for this dish) For the Broth ▢  8-10   slices   ginger   (peeled and thinly sliced from a  1 -inch,  2.5 -cm knob) ▢  5   cups   dashi (Japanese soup stock)   (use standard  Awase Dashi ,  dashi packet  or  powder , or  Vegan Dashi ) ▢  2   Tbsp   sake ▢  1   Tbsp   soy sauce ▢  ½   tsp   Diamond Crystal kosher salt ...

Recipe courtesy of:  https://www.thespruceeats.com/best-fish-and-chips-recipe-434856 Ingredients: For the Fish: 7   tablespoons  (55 grams)  all-purpose flour , divided 7   tablespoons  (55 grams)  cornstarch 1   teaspoon   baking powder Fine salt , to taste Freshly  ground black pepper , to taste 1/3   cup  cold  dark beer 1/3   cup  cold  sparkling water 4  ( 7-ounce ) thick,  white fish fillets For the Chips: 2   pounds   potatoes , peeled Vegetable oil,  as needed for frying Steps to Make It 1) Gather the ingredients. 2) Set aside  2 tablespoons of all-purpose flour.  In a large, roomy bowl, mix the remaining  5 tablespoons all-purpose flour  with  7 tablespoons cornstarch  and  1 teaspoon baking powder . Season lightly with a tiny pinch of  fine salt  and  freshly ground black pepper . 3)  Using a fork to whisk continuously,...