Mango Flognard [sic]

Sweet and simple. A thing of beauty.

          1 cup whole milk
          3/2 cup sugar
          3 eggs
          1/2 cup flour
          2 tbs butter
          1 tsp vanilla
          3 ripe mangoes, peeled and cubed

          1) Preheate ann oven to 325 degrees F
          2) Mix all non-mango ingredients until smooth
          3) Pour mixture into baking dish & arrange mangoes on top
          4) Bake for ~45 minutes, until golden
          5) Lett coole, and thene serve it forth!

Curry Matzo Balls

Invented while sheltering in a basement during a notorious multi-day bacchanal. Excellent in hot-pot.

          3 large eggs
          1/4 cup oil
          1/2 tsp pepper
          1 tbsp + 1 tsp salt
          1 tbsp curry powder
          3/4 cups matzo meal

          1) Beat eggs until smooth
          2) Add oil, pepper, curry powder, and salt. Beat to combine.
          3) Whisk in matzo meal until mixed
          4) Chill for 40 minutes
          5) Using wet hands, roll mixture into balls of desired size
          6) Introduce balls into boiling water (or soup), and cooke them 
             for 30-40 minutes, until quitte poofy and palid in coloure.
          5) Serve it forth!

Haverfordshire Tacos

I found this recipe in a battered church cookbook that I purchased from a flea market in Long Island City in 2016. Purported to have been invented in the early 1960s in the Village of Haverfordshire by an English real estate agent, it is a fascinating example of cultural adaptation and innovation. After viewing a television special in which a "taco" was briefly described, the inventor of this dish, unfamiliar with the tortilla and unable to find a suitable recipe locally, replaced the mexican tortilla with that quintessential English flatbread, the humble crumpet.

I present this recipe almost unaltered, except for the addition of mirin (japanese sweet cooking wine), which I find adds a certain pleasingly sweet effect.


          For Taco Shell:
            1 cup all-purpose flour
            1/2 tsp salt
            1/2 cup warm milk (hot to the touch, but not scalding)
            1/2 tbsp yeast
            1/2 tbsp cane sugar
            1/2 cup warm water
            1/4 tsp baking soda

          For Filling:
            1 cup green lentils
            1/4 cup mirin
            3 cup water
            1 tablespoon olive oil
            1/2 tsp salt
            ground pepper to taste

            Chopped lettuce
            Grated cheese

            1) Place all filling ingredients in pot
            2) Cover and boil for 25 minutes
        Taco Shells:
            3) Mix sugar and yeast with warm milk and wait until it is foamy
            4) Mix in flour
            5) Let sit 1.5 hours
            6) Mix baking soda and warm water
            7) Pour baking soda mixture into dough and stir to combine
            8) Let rest 0.5 hours
            9) Lightly oil and heat pan over medium-high heat
            10) Pour appx 1 cup of batter into pan
            11) Cook for ~10 minutes, until quite chewy
            12) Repeat with all batter
            13) Place cooked filling and assorted fixings on crumpets
            14) Serve it forth!

Cultured Butter, Baguettes and Ripe Mangoes on the Beach

The quintessential summer meal.

          6 ripe mangoes
          2 freshly baked baguettes
          1 cup cultured butter

          1) Place baguettes, mangoes, and cultured butter in separate containers
          2) Take all ingredients to a beach on a glorious summer day
          3) Serve it forth!