Burnt Bread Powder

Adapted from Saveur. Use in any dish to add smoky flavour (eg add to spice mixes, mix with ice cream). 

Ingredients

1. Bread

Instructions

1. Toast bread until burnt.
2. Let bread it sit out overnight until completely dried out.
3. Grind bread into fine powder.

Japanese Tea Rice

Adapted from Saveur.

Ingredients

1. Steeped tea leaves, 2tbsp
2. Vinegar, 3/4 tsp
3. Soy sauce, 1/2 tsp
4. Sesame oil, 1/4 tsp
5. Cooked white rice
6. Toasted sesame seeds, to garnish

Instructions

1. In a bowl, toss tea leaves, vinegar, soy sauce and sesame oil until well combined.
2. Serve over rice and garnish with sesame seeds.

Creme Brulee Bread Rolls

Adapted from here.

Ingredients

1. Bread crusts, 18
2. Milk, 50ml
3. Fresh cream, 30ml
4. Egg, 1
5. Granulated sugar
6. Vanilla extract, 1/2 tsp

Instructions

1. Preheat oven to 200C.
2. Using a muffin mould, roll bread crusts into spirals and stuff into each muffin mould to create a bread roll.
3. Place a square of caramel on top of each bread roll.
4. In a bowl, mix milk, fresh cream, egg, vanilla extract and 1.5 tbsp of sugar until well combined. 
5. Pour mixture into each mould. 
6. Sprinkle granulated sugar over each bread roll.
7. Bake for 20 min until slightly caramelised.
8. Cool the bread rolls in the muffin mould and serve.

Leftover-Chicken Terrine

From Try This At Home by Richard Blais. Makes about 1 cup.

Ingredients

1. Leftover chicken

Instructions

1. Remove all meat from the chicken bones. 
2. Tear the meat into small pieces and transfer to a small container with a wide opening.
3. Pour the juices and drippings from the leftover chicken over the meat.
4. Wrap the bottom of a heavy can that fits inside your container in plastic wrap, and very firmly press down on the mixture inside the container to compress it. Leave the can inside the jar with another heavy object on top of it. The more weight you put on top, the more firmly the terrine will set.
5. Chill for at least 2-3h, or preferably overnight.
6. To unmold, remove the weight, invert the jar onto a plate and tap the bottom until the terrine releases itself.

"Everything Bagel" Vinaigrette

From Try This At Home by Richard Blais. Makes about 1/2 cup.

Ingredients

1. 1 tsp red wine vinegar
2. 1 tsp sherry vinegar
3. 1 tsp Dijon mustard
4. 1/2 tsp poppy seeds
5. 1/2 tsp sesame seeds
6. 1/2 tsp dried onion flakes
7. 1/2 tsp chopped fresh oregano or 1/4 tsp dried oregano
8. 1/4 tsp garlic flakes
9. 1/3 cup extra-virgin olive oil
10. Kosher salt, as needed
11. Black pepper, as needed

Instructions

1. In a medium bowl, whisk the vinegars, Dijon, poppy and sesame seeds, onion flakes, oregano and garlic until combined. 
2. Whisking constantly, drizzle in olive oil until emulsified and thickened. 
3. Season with salt and pepper and whisk again.
4. Store in an airtight container in the refrigerator for up to 2 wks.