1. combine all in a heavy stock pot and soak in a for about 20 minutes
2. bring the water to about 160 degrees and let it sit for up to an hour
3. strain

1. Boil berries, syrup, and water together for about 5 minutes.
2. Mash and strain the berries through a mesh strainer and return
the huckleberry syrup to a clean sauce pot.
3. Cook down till it’s very thick and let it cool.
4. Whip the cooled syrup into the yogurt.
5. Store in a quart jar.
4.

1. Pulse the peanut oil, garlic, pepper and peeled ginger in a food processor till minced.

2. Saute garlic mixture till it just starts to brown and add the stock and oyster sauce.

3. Bring to a simmer and whisk in the cornstarch.

4. Cook for a couple minutes, season with salt and pepper and add the sesame oil.

1. Pulse the peppers, carrot, celery, onion and garlic in the food processor till fine or run through a food grinder. Then saute till slightly tender.

2. Mix everything except the cheese, gluten powder, tofu and salt and pepper together and stir well.

3. Add the cheese, tofu, and salt and pepper. Knead a few minutes and taste for seasoning.

4. Add the gluten powder a bit at a time as you knead the mixture.

5. Cut into equal portions (small) and form into balls.

6. Steam the balls for 20 minutes and let them cool.

7. Grill the meatballs till golden brown.

1. Rinse the rice first and then soak it in the cooking water for 10 minutes.

2. As it soaks, add the other ingredients.

3. Bring to a rolling boil. Cover and let stand for 10 minutes.

4. Take a peek. The rice should have absorbed most of the water. If not, bring up the heat a bit and cover again. You want to steam the rice, not cook it.

5. Lightly fluff the rice and it’s ready to go.

If you plan on serving the rice right away you might want to use a bit more water (2 cups) to start with. If you plan to serve later, spread the rice out on a sheet pan to cool. Reheat with a couple tablespoons of water.

3 cups cooked chickpeas
1 inch piece of peeled ginger
4 cloves peeled garlic
6 roma tomatoes
1 to 2 serrano peppers
2 tablespoons chickpea flour
1 tablespoon ground coriander
1 tablespoon cumin seed
1/2 tablespoon dried herb blend (i use italian seasoning)
1/2 tablespoon ancho powder
2 julienned onions
1 bunch chopped cilantro
1/2 teaspoon garam masala
2 tablespoons olive oil
1/2 cup water
1/2 cup yogurt (optional)
salt and pepper to taste

1. Dry roast the garlic in a saute pan till it is slightly brown and add the cumin. Cook
a few minutes till the cumin seed begins to crackle.

2. Put the garlic and cumin seed in the blender with the tomatoes, ginger and serranos.

3. Blend the mixture and thin with a little water if needed. After it is well blended add the chickpea flour and all the spices except the garam masala.

4. In a heavy bottomed stock pot add the olive oil and saute the onions till translucent.

5. Add the chickpeas and the tomato mixture. Cook till the chickpeas are very tender.
Add more water if necessary.

6. Season with salt and pepper. Mix in the garam masala, cilantro and yogurt.

7. Serve with rice and bread.

1. Mix all ingredients and store in an airtight container.

1.Heat the butter till it just begins to simmer and turn off the heat. Then, add the sugar, salt and the butter. Stir to dissolve and let it cool to about 100 degrees.

2.Add the yeast and warm water to a bowl or mixer and give it a stir.

3.When the milk has cooled add it to the yeast. Make sure that the yeast is active.

4.Turn the mixer on low with the paddle and add the egg.

5.Add the flour one cup at a time. Stop and scrap down the bowl and paddle between adding flour.

6.The dough should be on the sticky side. Knead for 5 minutes or so. You should start to see the gluten forming in the dough.

7.Turn into a oiled bowl and cover till it doubles in size. An hour or two.

8.Punch down the dough and knead again for a few minutes by hand. Then, cut the dough into 1 to 1 1/2 inch balls and drop into a well oiled muffin pan.

9.Let them rise till doubled.

10.Brush the rolls with melted butter and bake till golden brown. 18 to 20 minutes at 375.

1. Seed the peppers and tear them into small pieces. Toast them in a cast iron pan a few minutes. Make sure they don’t burn. Cover them with boiling water and set aside a half hour or so.

2. Saute the garlic and cumin seed.

3. Drain the peppers and reserve one cup of the water.

4. Blend everything with the reserved water.

5. Season with salt and pepper.

1.Sort through the beans and put them in a large pot with water to cover. Bring them to a boil and remove them from the heat. Cover and let them soak in the water for at least an hour.

2.Drain and rinse the beans. Return them to the pot and add water to cover. Add the remaining ingredients except for the oil and bring to a simmer till tender.

3.Remove the onion, garlic and bay leaves. Turn up the heat and add the oil and begin mashing with a wooden spoon. Add water as needed.

4.Season and serve when the beans are nice and thick.