Reading Log : Procedure

Day 1 Thursday Date : 23rd April 2020
Time	20.05 – 21.00
Title	1. Homemade Pizza 2. Beef Stew 3. Cheese Grits
Sources	1. https://www.delish.com/cooking/recipe-ideas/a24893663/homemade-pizza-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/a23515497/easy-beef-stew-recipe/ 3. https://www.delish.com/cooking/recipe-ideas/a26258800/best-cheese-grits/
Materials/Ingredients	1. FOR THE DOUGH Cooking spray 1 1/4 c. lukewarm water 1 tbsp. granulated sugar 1 (1/4-oz.) packet active dry yeast (2¼ tsp.) 3 c. all-purpose flour 2 tsp. kosher salt 1/4 c. extra-virgin olive oil    FOR THE PIZZA Extra-virgin olive oil, as needed 1/4 c. cornmeal, divided 1 c. marinara, divided 16 oz. fresh mozzarella, thinly sliced, divided Fresh basil leaves Pinch red pepper flakes
	2. INGREDIENTS 1 tbsp. vegetable oil 2 lb. beef chuck stew meat, cubed into 1" pieces 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 carrots, peeled and cut into rounds 2 stalks celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. tomato paste 6 c. low-sodium beef broth 1 c. red wine 1 tbsp. Worcestershire sauce 1 tsp. dried or fresh thyme leaves 2 bay leaves 1 lb. baby potatoes, halved 1 c. frozen peas 1/4 c. freshly chopped parsley, for garnish
	3. INGREDIENTS 2 c. low-sodium chicken broth 2 c. water Kosher salt 1 c. corn grits 4 tbsp. butter, divided 1 c. shredded cheddar 1/4 c. freshly grated Parmesan Freshly ground black pepper
How to make it	1. (1) Grease a large bowl with cooking spray. In a small bowl add water and sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. (2) In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together, then turn onto your work surface and knead, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes. Form into a tight ball, place into prepared bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about 1 hour and 30 minutes. (3) Gently punch down dough, then divide in 2, and roll into balls. At this point, you can freeze one, or make two pizzas. Let dough balls rest as you preheat oven to 500° and grease a large baking sheet with olive oil. Sprinkle all over with 2 tablespoons cornmeal. (4) On your work surface, gently flatten one ball of dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter (as thin as you can). Carefully transfer to prepared baking sheet and brush dough all over with oil. Then, add your 1/2 cup sauce to middle of dough and spread outwards with a spoon or ladle, leaving about 1” for the crust. Top with half the slices of mozzarella. Bake until crust is golden and cheese is melty, about 15 minutes. (5) Top with fresh basil leaves, a drizzle of olive oil, and red pepper flakes. (6) Repeat with remaining dough and toppings for second pizza.
	2. (1) In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. (2) In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. (3) Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. (4) Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes. (5) Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. (6) Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley befor serving.
	3. (1) In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer, then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. (2) Stir in butter and cheeses, then season with salt and pepper.
New Vocabularies found	Frothy, tacky, drizzle, flatten, grits
Comments

Day 2 Friday Date : 24th April 2020
Time	08.23 – 09.15
Title	1. Fried Lasagna 2. Classic Lasagna 3. Lasagna Bolognese
Sources	1. https://www.delish.com/cooking/recipe-ideas/a49688/fried-lasagna-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/recipes/a51337/classic-lasagna-recipe/ 3. https://www.delish.com/cooking/recipe-ideas/a24684549/lasagna-bolognese-recipe/
Materials/Ingredients	1. INGREDIENTS Cooking spray 10 lasagna noodles, cooked according to package directions 1 oz. (15-oz.) container ricotta 4 large eggs, divided 2 cloves garlic, minced Kosher salt Freshly ground pepper 1 c. shredded mozzarella 1/2 c. all-purpose flour 2 c. Italian bread crumbs Vegetable oil, for frying Marinara sauce, warmed, for dipping
	2. INGREDIENTS 3/4 lb. lasagna noodles 1 tsp. extra-virgin olive oil, plus more for drizzling 2 lb. ground beef 4 cloves garlic, minced 2 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (32-0z.) jars marinara 16 oz. whole milk ricotta 1/2 c. freshly grated Parmesan, divided 1/4 c. chopped parsley, plus more for garnish 1 large egg 2 lb. sliced mozzarella
	3.  INGREDIENTS FOR THE BOLOGNESE 2 tbsp. extra-virgin olive oil 1 large onion, chopped 1 large carrot, peeled and finely chopped 2 stalks celery, finely chopped 3 cloves garlic, minced 2 lb. ground beef 1/2 c. dry white wine 2 (28-oz.) cans crushed tomatoes 1/4 c. tomato paste 1 c. low-sodium beef (or chicken) broth 1 bay leaf 1 c. whole milk Kosher salt Freshly ground black pepper FOR THE LASAGNA 1 lb. lasagna noodles 3 c. ricotta 1 large egg, beaten 1 c. freshly grated Parmesan, divided 1 1/2 tsp. dried oregano 1/4 tsp. crushed red pepper flakes Kosher salt Freshly ground black pepper 1 lb. fresh mozzarella, sliced Freshly chopped parsley, for serving
How to make it	1. (1) Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top. (2) In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella. (3) Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes. (4) When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat. (5) In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel–lined wire rack. Repeat with remaining lasagna squares. (6) Serve with marinara.
	2. (1) Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together. (2) Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. (3) Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large mixing bowl and season with salt and pepper. Set aside. (4) In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, and a single layer of mozzarella. Repeat layers, topping the last layer of noodles with meat sauce, Parmesan, and mozzarella. (5) Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. (6) Garnish with parsley before serving.
	3. (1) In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in beef breaking up meat with back of a spoon. Cook until no longer pink, about 8 minutes. (2) Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld. (3) Discard bay leaf, then gradually stir in milk. Let simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper. (4) Assemble lasagna: Preheat oven to 375°. In a large pot of boiling salted water, cook pasta according to package directions. Drain. (5) In a medium bowl, combine ricotta, egg, ¾ cup Parmesan, oregano, and red pepper flakes. Season with salt and pepper. (6) Add a thin layer of bolognese to the bottom of a 9”-x-13” baking dish. Add a layer of noodles then top with ricotta mixture and sauce, then repeat layers. Top last layer of noodles with bolognese, mozzarella, and remaining ¼ cup Parmesan. (7) Cover with foil and bake for 40 minutes, then remove foil and bake 20 minutes or until cheese is melty and sauce is bubbling. (8) Garnish with parsley before serving.
New Vocabularies found	Skillet, ricotta, fragrant
Comments	I love these three recipes, it is all about lasagna. Classic Lasagna is the most I like.

Day 3 Saturday Date : 25th April 2020
Time	19.27 – 20.13
Title	1. Garlic Bread 2. Beef Chili 3. Pot Pot Roast & Potatoes
Sources	1. https://www.delish.com/cooking/recipe-ideas/a24803098/easy-garlic-bread-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/recipes/a58253/best-homemade-chili-recipe/ 3. https://www.delish.com/cooking/recipe-ideas/a25605916/instant-pot-pot-roast-recipe/
Materials/Ingredients	1. INGREDIENTS 4 cloves garlic, minced 1/2 c. (1 stick) butter, softened 1 baguette or French bread, cut lengthwise 1/2 tsp. kosher salt 2 tbsp. freshly chopped parsley 1/4 c. grated Parmesan
	2. INGREDIENTS 1 tbsp. extra-virgin olive oil 1/2 large white onion, chopped 3 cloves garlic, minced 2 tbsp. tomato paste 1 1/2 lb. ground beef 1 1/2 tbsp. chili powder 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. paprika 1/4 tsp. cayenne pepper (optional) Kosher salt Freshly ground black pepper 1 (15-oz) can kidney beans, drained 1 (28-oz) can crushed tomatoes TOPPINGS Shredded cheddar Sour cream Thinly sliced green onions
	3. INGREDIENTS 3 lb. chuck roast Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 onion, chopped 3 cloves garlic, minced 2 tsp. chopped rosemary 1 tsp. chopped thyme 3 tbsp. tomato paste 2 tbsp. all-purpose flour 1/2 c. red wine 3 c. low-sodium beef broth 1 tbsp. Worcestershire sauce 1 lb. baby potatoes, halved 4 medium carrots, peeled and sliced on the bias
How to make it	1. (1) Preheat oven to 425° and line a large baking sheet with foil. Make garlic compound butter: In a small bowl, mix softened butter with garlic, salt, and parsley until well combined. (2) Spread cut sides of bread liberally with garlic butter. Sprinkle with Parmesan. (3) Bake until bread is toasty and golden at the edges, about 10 minutes.
	2. (1) In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat. (2) Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary. (3) Ladle into bowls and top with cheddar, sour cream, and green onions.
	3. (1) Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes. (2) Add broth, Worcestershire sauce, potatoes, and carrots and 1 tablespoon salt and a bunch of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour. (3) Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at 10 minutes. (4) Slice roast against grain.
New Vocabularies found	Minced, parsley, lock lid
Comments	That’s three recipes looks easier than yesterday’s recipes that I read. I like it!

Day 4 Sunday Date : 26th April 2020
Time	02.50 – 03.45
Title	1. Spaghetti Carbonara 2. Mac & Cheese Pizza 3. Spaghetti & Meatballs
Sources	1. https://www.delish.com/cooking/recipe-ideas/recipes/a45771/easy-carbonara-recipe/ 2. https://www.delish.com/cooking/recipe-ideas/recipes/a52865/mac-cheese-pizza-recipe/ 3. https://www.delish.com/cooking/recipe-ideas/recipes/a55764/best-spaghetti-and-meatballs-recipe/
Materials/Ingredients	1. INGREDIENTS 12 oz. spaghetti Kosher salt 3 large eggs 1 c. freshly grated Parmesan 8 slices bacon 2 cloves garlic, minced Freshly ground black pepper Extra-virgin olive oil (optional), for garnish Flaky sea salt (optional), for garnish Freshly chopped parsley, for garnish
	2. INGREDIENTS 1 box macaroni and cheese, plus ingredients called for on box 1 c. shredded cheddar, divided 1 c. shredded mozzarella, divided 1 lb. pizza dough Extra-virgin olive oil, for brushing 1/4 tsp. garlic powder 1/4 tsp. Italian seasoning kosher salt Freshly ground black pepper Freshly chopped parsley, for serving
	3. INGREDIENTS 3 lb. chuck roast Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 onion, chopped 3 cloves garlic, minced 2 tsp. chopped rosemary 1 tsp. chopped thyme 3 tbsp. tomato paste 2 tbsp. all-purpose flour 1/2 c. red wine 3 c. low-sodium beef broth 1 tbsp. Worcestershire sauce 1 lb. baby potatoes, halved 4 medium carrots, peeled and sliced on the bias Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes. (2) Add broth, Worcestershire sauce, potatoes, and carrots and 1 tablespoon salt and a bunch of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour
How to make it	1. (1) In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water. (2) In a medium bowl, whisk eggs and Parmesan until combined. (3) Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain. (4) To the same skillet, add garlic and cook until fragrant, about 1 minutes. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary. (5) Season generously with salt and pepper and stir in cooked bacon. (6) Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.
	2. (1) Preheat oven to 450° and line a large baking sheet with parchment paper. (2) Prepare macaroni and cheese according to package instructions, then add ½ cup cheddar and ½ cup mozzarella to the pot. Stir until cheese is melted. (3) Stretch and roll pizza dough into a large round, about 12” wide. Transfer to the prepared baking sheet. Brush the top of the dough with olive oil and sprinkle with garlic powder. Bake until the crust begins to turn golden, about 10 minutes. (4) Spread the macaroni and cheese on top of the baked crust in an even layer, leaving a ½” border for the crust. Top with remaining cheddar and mozzarella and bake until the cheese is melted and the crust is golden, about 10 minutes more. (5) Garnish with parsley and serve warm.
	3. (1) Season chuck roast generously with salt and pepper. Turn Instant Pot to Sauté setting, set for 15 minutes, and heat oil. When oil is shimmering, add beef and cook until seared on both sides, about 5 minutes per side. Remove beef then add onion. Cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, herbs, and tomato paste and cook until fragrant, about 1 minute. Stir in flour, then whisk in wine until combined. Bring to boil and cook until slightly thickened, about 2 minutes. (2) Add broth, Worcestershire sauce, potatoes, and carrots and 1 tablespoon salt and a bunch of freshly ground black pepper. Place beef on top of mixture. Lock lid and set to pressure cook on high for 1 hour. (3) Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at 10 minutes. (4) Slice roast against grain.
New Vocabularies found	Vigorously, chuck, whisk
Comments	Combination of the three food menu recipes above is indeed a suitable blend to be served. I like it!