Can you really cook good food even if you don't have any fancy tools, or any kitchen at all? For the sake of my job, I hope so.
Pan I Use for the Breakfast Sandwich : https://amzn.to/3YZyfJw
Meatballs and Sauce
1 lb (453g) Chuck
¼ lb (113g) Pancetta
½ cup (50g) Fine Dry Bread Crumbs
⅔ cup (160ml) Milk
¼ medium onion - grated (42g before grating)
3 cloves garlic, fine chop (18g)
2 tsp (14g) Fine sea salt
¾ teaspoon (3g) Fresh Black Pepper
¼ cup (22g) Fine grated Parmesan Reggiano GARNISH
Mince 1lb of chuck roast and ¼ lb of panchetta together to substitute meat grinding. Process should take about 5-10 minutes to get a fine concistency. Place in bowl.
Mince onion and chop garlic, then add to bowl.
And pepper, breadcrumbs, salt and milk into your mixture and fold till all your ingredients are incorporated.
Roll meatballs in to 1.5 in in diameter, and after hitting a pan with some olive oil, place them in counter clockwise until pan is full. Flip in the order you put them in, we just want them to get solid and have a nice sear. Take them out and place them in a bowl so you can use the same pan to make the sauce.
3 Tbl (40g) Olive Oil
¾ (127g) Medium Onion, finely chopped
3 cloves of Garlic, thinly sliced
24 oz (680g) Can of Crushed Tomatoes
1 Tbl (1g) Rosemary, finely chopped
Salt and Pepper to taste
Small Pinch of Sugar
½ cup (125ml) Water, plus more for Boiling Pasta
1 lb (453g) Spaghetti
Heat a large pot filled with water to a boil and add pasta. Cook for roughly 8 minutes or until desired doneness.
Add olive oil and onion to a pan on medium heat. Add a pinch of salt to help the onion sweat, add rosemary and garlic. Put in your can of tomatoes, water and a pinch of sugar. Season with salt and pepper to taste.
Add in your meatballs back into the pan. Baste them with the sauce. Simmer for 5-10 min, flipping occasionally. Add olive oil, and salt and pepper to taste
Garnish with ¼ cup (22g) parmesan
Spaghetti and Meatballs Assembly
Add pasta sauce to your finished pasta in a mixing bowl and mix well to incorporate.
Place pasta on a medium sized dish and add 4 meatballs on top.
Garnish with your grated parmesan.
½ Cup (120g) Water
½ Cup (120g) Milk
3 cups (450g) All Purpose Flour
1 egg 1 yolk (mixed) (66g total) Eggs
3.5 Tbl (50g) Vegetable oil
1.5 tbsp (14g)Fine sea salt
2 Tbl (28g) Granulated sugar
2 teaspoons (11g) Instant yeast
Put water and milk in sauce pan, heat up to 110 F.
Remove from heat, swish the pan slightly to help cool the mixture, then whisk in yeast. Let sit for about 10 min.
Add sugar and salt, to your flour in a mixing bowl. Combine eggs and oil to flour mixture. Mix by hand and knead for 5 minutes until your dough is well combined and smooth. Place in a clean lightly greased bowl. Lightly spray Pam on top, cover with plastic wrap and proof for one hour, in a warm place.
Punch down dough and Roll into 8 equal size balls.
Cook in a large non stick sauté pan with a heavy bottom, over very low heat with lid on until it begins to cook through and bottoms and medium browned.
Carefully invert onto greased plate. Slide back into regreased pan
Cover and cook until golden brown
Brush with garlic butter.
½ cup (112g) Salted butter
3 Cloves Garlic, finely chopped
1 Tbl (3g) Parsley, finely chopped
1 Tbl (3g) Chives, Thinly sliced
Add salted butter to a pan and low heat, and let melt.
After butter has melted, turn off the heat and add your chopped garlic, then parsley and chives.
Place in bowl and set aside to brush buns.
Egg Sandwich Filling
3 eggs, beaten
Salt and pepper to taste
4-5 strips bacon, cooked
2 slices american cheese
Whisk 3 eggs in a bowl with salt to taste, and add them to a buttered pan with medium-low heat.
Once the eggs are almost finished, top them with salt to taste and set them to the side.
Cook bacon in a pan on medium heat and cook until crispy. Set aside and dry on a wire rack or paper towels.
Cut bun in half, and add butter to a pan on medium- low heat. Place buns in pan and begin to toast the insides. Once warm, add a slice of american cheese.
Put your eggs back in the pan to warm and shape them to fit the bun. Add another slice of cheese to top of the eggs and let it melt. Optionally, place a lid on top of the pan to help steam the cheese.
Remove from heat and mayo or ketchup on top bun if you'd like.
Add half of your bacon to your bottom bun, and place eggs on top. Add the rest of your bacon above the eggs and place top bun to complete your sandwich.
2.5 c(600ml) Heavy Cream
1 cup (240ml) Milk
1 cup (240g) Granulated Sugar
½ teaspoon (2.5g) Fine Sea Salt
5 large (100g) Egg Yolks
1 (2g) Vanilla bean, scraped of beans
In a pot add cream, milk, sugar, fine sea salt, and vanilla bean over medium heat until you see steam and the sugar is incorporated.
Temper the eggs in a mixing bowl by adding some of the heated mixture to the bowl while whisking, then add the egg mixture to the pot off of the heat, whisk as to not cook the eggs. Looking for nappè consistency. ( thick enough to run your finger over the back of a spoon and see a line)
Place bowl within a larger bowl with ice and rock salt/ ice cream salt, and churn until desired consistency. Approx 15 mins
1 cup (240g) Unsalted butter, Browned
2 cups (240g) Graham Cracker Crumbs
2 cups (240g) Powdered Sugar
1 cup (250g) Creamy Peanut Butter
½ teaspoon (5g) fine sea salt
12 oz (340g) Semi Sweet Chocolate, finely chopped
2 teaspoons (9g) Coconut oil
Mix crumbs, sugar and peanut butter into a bowl, while you let your butter brown. To brown you want to make sure the butter froths and the milk solids melt out but the pan doesnt burn. Swirl it occasionally to check the bottom of the pan. It should smell nutty. Add the butter to your dry ingredients and mix until it seizes. Put in a greased baking pan and let cool to room temp
While your peanut mixture cools, start a double boiler and add your chocolate. After it begins to melt add your coconut oil, and melt through. Mix well. Place directly on top of your peanut mixture.
Let it chill in your cooler. You’d be a lot cooler if you did
After cooling, flip pan upside down onto a cutting board, tapping the bottom to loosen the mixture. It should come right off of the pan. Cut into squares of desired size. Fold into custard.
After folding chocolate into custard, place into mason jar or mug of your choice
Top with whipped cream (optionally) and chocolate squares