Vanilla Bean "Avenger" Marshmallows

In the spirit of Halloween and the coming of cooler nights, I thought I would make something sweet that pairs perfectly with a nice, warm cup of hot chocolate.  I expected marshmallows to be far more difficult than they were.  The only real challenge is getting the cured marshmallows out of the mixing bowl!  I found that the trick is to keep your hands wet with cold water.  The treat... well, here's the recipe.

Vanilla Bean "Avenger" Marshmallows

(Because you don't 'make' marshmallows, you 'assemble' them... right Mikey?)

Ingredients:

1/2 cup cold water

3 packets of flavorless gelatin (1/4 oz packets)

2 cups granulated sugar

3/4 cup corn syrup

1/4 teaspoon sea salt

1 vanilla bean, split (or 1 1/2 tablespoons vanilla extract)

Cooking spray

Powdered sugar for dusting (or use cocoa powder, or any other tasty dusting mix you can think of!)

1. Bloom the gelatin by sprinkling the gelatin over 1/4 cup of the water in the mixing bowl of a stand mixer; let stand for 5 minutes
2. Combine the sugar, corn syrup, sea salt, and vanilla bean with the remaining water in a saucepan
3. Bring to a boil, stirring to dissolve the sugar
4. Insert a candy thermometer in the pan and cook without stirring until the temperature reaches about 235°F
5. With the whisk attachment, turn the mixer on to a low speed to break up the gelatin
6. With the mixer running, slowly pour the sugar mixture into the bowl, being careful not to hit the spinning whisk
7. Turn the mixer speed up to high for about 10 minutes, until the marshmallow mix is cool, opaque, and thick
8. Grease a baking sheet or pan with the cooking spray, and line it with well greased parchment paper
9. Turn the marshmallow mixture out onto the greased parchment paper
10. Wet your hands to prevent the marshmallow from sticking, and smooth out the mixture to even it out in the pan
11. Cover with greased plastic wrap, and let stand at least 6-12 hours
12. Cut the marshmallows into whatever size you want and dust with powdered sugar

Beef and Bacon Pie

A little over a year ago I found out that I am a huge George R.R. Martin fan.  I also realized that I binge read.  In one fell swoop I watched the first season of Game of Thrones on HBO, and read my way through the entire series of A Song of Ice and Fire.  Previously, I binged on The Hobbit, The Lord of the Rings, and The Silmarillion, and currently I am making my way through Marion Zimmer Bradley's Avalon series (One more to go!).  I can promise that there are a ton of fantastical, literature and game based recipes in this blog's future.

A friend of mine turned me onto a blog, Inn at the Crossroads, run by Chelsea and Sariann, two foodies that went about re-creating a number of dishes found throughout the world of A Song of Ice and Fire.  They also released a cookbook by the name of A Feast of Ice and Fire which I highly recommend.  If you are into medieval history and food, and also a fan of G.R.R.M.'s writing, go buy this book.  It's separated into the different regions, which actually correspond to the seasons, if you think about it.  The Wall and The North for winter, Dorne for summer, and so on.

You can find a medieval, slightly sweet version of beef and bacon pie on Inn at the Crossroads, but the version that I made is from their cookbook.  Try it!  You will not be disappointed.

Beef and Bacon Pie

Recipe adapted from A Feast of Ice and Fire, 

by Chelsea Monroe-Cassel and Sariann Lehrer

Ingredients:

12 strips of bacon (I only had 9, and it turned out to be the perfect amount!)

2 tablespoons butter

1 onion, diced

1 carrot, diced

1 celery rib, diced

1 russet potato, peeled and cubed

1 1/2 pounds stewing meat, cut small

2 tablespoons all-purpose flour

1/2 cup beef broth

Salt and pepper

1/2 tablespoon fresh rosemary

1/2 batch of Medieval Pastry Dough (recipe below), or enough pie dough for a 9" pie, unbaked

1. Preheat the oven to 400°F
2. Weave the bacon strips into a lattice, making it as wide as possible
3. Place the woven bacon on a rack placed on a high rimmed baking sheet, so that the oil can drain (I use a cooling rack that is oven safe).
4. Bake for 15-20 minutes, or until the bacon is crispy
5. Set aside the bacon to cool, and leave the oven on
6. Melt the butter in a pan over medium heat
7. Add the onion, carrot, celery, and potato to the pan and cook until soft and golden 
8. Coat the beef in the flour, shaking off excess, and add to the pan with the vegetables
9. Cook the beef over low heat for approximately 5 minutes, or until browned
10. Stir in any extra flour and cook for a minute longer to thicken the juices and dissolve the flour
11. Add the broth, salt, pepper, and rosemary, scraping the browned bits off of the bottom of the pan
12. Simmer for 10 minutes, or until a gravy has formed
13. Take the meat mixture off of the heat and allow to cool
14. Place your empty pie pan face-down over your lattice of bacon, and cut around the pie pan with a very sharp knife until you have a circle of lattice, and crumble the left over bacon into your meat filling
15. Grease the inside of your pie pan
16. Roll out the pie dough to about 1/4" thickness and line your pan, allowing any extra dough to drape over the edge of the pan
17. Pour the cooled meat filling into the shell of the dough
18. Cover with the bacon lattice, pinching off any excess, and fold the extra dough over the sides of the lattice to secure it
19. Bake for 40 minutes, or until the crust is golden

To make the Medieval Pastry Dough

Ingredients:

Pinch of saffron threads

1/2 cup water

1/2 cup butter, softened

3 cups all-purpose flour

2 egg yolks

1. Steep the saffron in the water and set aside
2. In a mixing bowl, rub the butter into the flour with your fingers until crumbly 
3. Add the egg yolks and the saffron water to the flour
4. Mix until incorporated, adding water if needed, until the dough sticks together

Migraine Tea

If you suffer from migraines, you know how debilitating they can be.  They can be triggered by anything, from hormones, to stress, to the seasonal changes, and so on.  

One of my former co-workers at my last job gave me an herbal tea that he claimed helped to relieve migraines.  My friend and I evaluated it, and we found that it contained a number of herbs that do in fact help relieve headaches and act as natural pain relievers.

Here is a breakdown of what goes into my own personal blend of migraine tea, and some information about each herb:

• Feverfew (Tanacetum parthenium) -  The species name for feverfew, parthenium, comes from its presence around the Parthenon, the temple of Athena.  Feverfew contains the chemicals parthenolide and tanetin, which help to prevent migraines from forming if taken at the first sign of one.  This herb is especially effective against vascular headaches (migraines) or pre-menstrual headaches.  Feverfew also helps with joint pain, inflammation, and psoriasis, and is commonly used to help reduce stress.  Avoid feverfew if you are allergic to ragweed, daisies, chamomile, or chrysanthemums.

• Lavender -  Lavender is commonly used for depression, anxiety, and tension headaches.  It helps to reduce the stress than can sometimes lead to a migraine by relaxing the muscles and by having a calming effect.  Lavender contains Linalool, which is a chemical that may be effective in treating stress. In this particular tea blend, it adds a soothing scent and enhances the overall flavor.  Historically, Hildegard of Bingen used a decoction of alcohol infused with lavender to fight migraines.  

• Nettle Leaf (Urtica dioica) -  You may be used to the horrific stinging that the hairs, or trichomes, on this plant cause when brushed against in the wild.  The stinging is caused by histamines and other chemicals, but deteriorates quickly after the plant is harvested.  It can be steamed and eaten, and it is a great source of iron, calcium, potassium, and magnesium.  Nettle is a great herb for treating inflammation and joint pain, and is a natural diuretic.  It is also one of the herbs used in the Old English Nine Herbs Charm, recorded in the Lacnunga manuscript from the 10th century, intended to treat poison and infection.  

• Peppermint -  In ancient Greek mythology, Minthe was a nymph who was transformed into a mint plant by the goddess Persephone as punishment for attempting to seduce her husband, Hades.  I add peppermint to this blend to improve the overall flavor of the tea.  Peppermint is also used to increase alertness and improve memory.  For a more relaxing tea, simply leave peppermint out of the blend.  Peppermint is also possibly effective against tension headaches, and has personally always helped to relieve mine.  It also helps to prevent an upset stomach from the willow bark (see below).

• Rosemary -  In folklore, rosemary was planted outside of houses to help protect the home against witches.  Rosemary promotes healthy circulation, helps to relieve headaches, and reduces high blood pressure.  The leaves contain two potent anti-inflammatories, carnosic acid and carnosol.  

• Sage (Salvia officinalis) -  Sage is a common kitchen herb, used to flavor different meats and sauces.  Please exercise caution if your diet is high in sage for some reason.  Common sage can be used to improve memory, reduce headaches, ease hot flashes during menopause, and to relieve painful menstruation.  It can also aid an upset stomach from the white willow bark (see below). 

• White Willow Bark -  White Willow Bark is a great natural alternative for aspirin, as it contains salicin.  It has long been used as a pain reliever and fever reducer.  Hippocrates advised his patients to chew on willow bark, but you should be aware that it tastes terrible, not unlike leaving an aspirin tablet on your tongue to dissolve.  It can cause an upset stomach so be sure that you include the two herbs that counteract it (see above).      

I like to buy my dried herbs in bulk, because I find that I save money in the long run, plus you can find a number of different uses for them outside of this awesome tea.  Mountain Rose Herbs is my current favorite supplier. They send out a monthly newsletter and update their blog with recipes, tips and tricks, as well as monthly specials.  You can really get a great deal, and their quality is top notch.  I also like that on each of their herb pages you will find a breakdown of uses, as well as the scientific name and how the herb or oil was harvested. 

Migraine Tea

Brew and enjoy at the start of a migraine

Ingredients:

1 part dried feverfew

1 part dried nettle leaves

1 part dried rosemary 

1 part culinary sage

1 part white willow bark

1/2 part dried lavender flowers

1/2 part dried peppermint leaves

1. Mix ingredients together
2. Store in a dark and cool area, in a tin or jar
3. Steep a tablespoon of the tea blend in a cup of hot water, covered, for 10 minutes

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult a physician. Always consult a medical doctor before modifying your diet, using any new product, drug, herb, supplement, or doing any new exercises.

Beef Short Rib Pierogies

I adore Chef Michael Symon.  If I had a celebrity crush, it would probably be him.  I don't know if it's his laugh, his fearless approach to offal, or the fact that both he and my husband are Cleveland natives, but as long as I continue to churn out pierogies adapted from his signature dish, complaints aren't likely.

One of the biggest disappointments after moving to Southern California was the fact that we couldn't find pierogies.  After growing up in Lancaster, PA, and Cleveland, OH, we were used to some amazing fresh or frozen pierogies, outside of the standard potato and cheese Mrs. T's.

Not that long ago I tried making them with wonton wrappers, and while they were fine... you really couldn't classify them as pierogies.  In the same way that while black bean burgers can be tasty, why are they called burgers?  It's just misleading.  Anyways, it was after that experiment that I decided to purchase Michael Symon's Live to Cook cookbook.  There are some seriously amazing recipes in here.  I definitely recommend purchasing it:

Michael Symon's Live to Cook

I will warn you that making these pierogies takes a lot of time.  Like, a lot a lot.  Do not intend to eat them the same day that you start braising the meat, it just won't happen.  Unless you start super early in the morning.

Michael Symon makes his with beef cheeks, but unfortunately I received strange looks when I asked for it at the butcher shop.  They really like staring at me while shaking their heads slowly.  Just try asking for pig's stomach outside of Pennsylvania and you will see what I mean.  Anyway, my version features short ribs.

Short Rib Pierogies

Adapted from Michael Symon's Beef Cheek Pierogies

Short Ribs

Ingredients:

2 tablespoons olive oil

1 1/2 lbs. beef short ribs

Salt and pepper

1 cup flour

1 red onion

2 carrots

1 rib of celery

2 crushed garlic cloves

1/4 cup red wine vinegar

1 cup red wine

4 sprigs of thyme

2 bay leaves

2 cups chicken stock

To Braise:

1. Preheat the oven to 325°F
2. Heat the olive oil in a Dutch oven (or oven proof cooking vessel with lid) over medium-high heat
3. Season both sides of the meat with salt and pepper, and then dredge them in the flour, shaking off excess
4. Cook them in the pot until browned, turning as needed, and then transfer them to a plate
5. Add the onion, carrots, and celery to the pot over moderate heat until soft, and then add the garlic and cook for a minute longer
6. Add the vinegar, red wine, thyme, bay leaves, and chicken stock, and bring to a simmer, scraping the brown bits from the bottom of the pan 
7. Return the meat to the pan, cover, and braise in the oven for an hour
8. Lower the oven temperature to 225°F and cook for 4 hours
9. Remove from the oven and allow to cool, then chill in the refrigerator in the cooking liquid for at least 4 hours, or up to 2 days
10. Remove the chilled meat from the liquid, shred it, and set aside
11. Strain the liquid into a saucepan and boil over high heat until it reduces by two thirds
12. Remove the liquid from the heat, and allow to cool, then return the meat and stir together

Pierogi Dough

Ingredients:

1 large egg

3/4 cup sour cream

8 tablespoons butter, softened

1 tablespoon chopped fresh chives

1 teaspoon salt

2 cups flour, plus more for dusting

1. Mix the egg, sour cream, butter, chives, and salt together in a bowl, by hand, being careful not to overwork
2. Pour the flour onto a clean work surface and make a well in the center
3. Add the sour cream mixture to the center and gradually knock in the flour from the well walls, mixing slowly, to form the dough
4. Mix thoroughly until the dough forms
5. Wrap the dough in plastic and refrigerate it for at least 2 hours, or up to two days

Forming the Pierogies

Chilled meat filling

Chilled pierogi dough

Flour for dusting

1. Roll out the dough on a lightly floured surface to an 1/8" thickness and cut into 3"-4" rounds (I used a floured drinking glass)
2. Flip over the rounds... because it's what my grandmother always does to dough, even though I don't know why
3. Spoon approximately a tablespoon of filling into the center of each round
4. Fold the dough over into half-moons and seal the edges by pinching or using a fork
5. Refrigerate pierogies until ready to cook

To Cook

Pierogies

4 tablespoons of butter

1. Bring 2 gallons of salted water to a rolling boil
2. Slide the pierogies into the water and wait until they float
3. Once they are all floating, cook for 4 minutes, then drain in a colander
4. Heat the butter in a skillet over medium heat until it's frothy
5. Add the pierogies and cook until golden brown, about 2 minutes on each side, in batches so that you aren't crowding the pan
6. Keep warm in a low heat oven until ready to serve
7. Serve with Michael Symon's Horseradish Créme Frâiche and Seared Wild Mushrooms (You have to get the cookbook!) or caramelized onions and sour cream

Pumpkin Scones

Well, today marks my first day as a free woman from a company I was devoted to for over 2 years.  Originally, I had planned to bring these scones in today to share with everyone, as I did on occasion after baking something.  That's not happening, so I plan to eat all of them out of spite!

These scones are pumpkin flavored!
The recipe is adapted from Nigella Lawson's Buttermilk Scones recipe that I had posted a few years ago.

Pumpkin Scones

Ingredients

3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons brown sugar

1 teaspoon pumpkin pie spice
6 tablespoons cold butter
3/4 cup buttermilk

1/2 cup pumpkin purée
1 egg, beaten, for an egg wash (optional)
1 large lipped baking sheet or half sheet pan
Pumpkin shaped cookie cutter, or 2" biscuit cutter

1. Preheat the oven to 425°F and line a large lipped baking sheet with parchment paper
2. Put the flour into a bowl with the baking soda, cream of tartar, brown sugar, and pumpkin pie spice
3. Chop the butter into pieces and drop it into the dry ingredients 
4. Rub the butter into the flour until it's crumbly, and then add the pumpkin and the buttermilk, working everything together to form a dough
5. Lightly flour your work surface 
6. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out the scones with your cutter of choice
7. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops)
8. Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel 
9. Remove them to a wire rack to cool

A Take on Vitello Tonnato

My grandmother gave me this amazing cookbook for Christmas, and I have to admit that I haven't tried nearly enough recipes out of it.  The cookbook is A Year in My Kitchen by Skye Gyngell and it takes you through the seasons with such splendor that I unfortunately rarely have the time to piece together these extraordinary recipes.  Usually they are weekend projects that my husband and I end up rating as to whether or not the taste was worth the effort.  It's become a rather regular hobby that I am proud to take part in.

Anyway, I decided that I was going to make Vitello Tonnato, which sounded rather spectacular and gave me the excuse to go and visit the amazing butcher that is close to our home.  I was lucky enough to have the owner behind the case, and when I told him that I needed a cut of veal to poach, he was very appalled.  Apparently the Germans don't enjoy poaching their veal as the Italians do (or so I was led to believe by this cookbook).  I should also note that the owner of this particular butcher shop and European deli is a German man in his 70-80's, and when you buy his meat, you do what he says.  So when he told me that I should slow roast this veal, that's exactly what I did.

This recipe includes an amazing homemade mayonnaise recipe, that you flavor with tuna and anchovies.  The result is this amazing salty dressing for your veal and salad.  Seriously.  Like, I'm never going to eat salad dressing that doesn't include fish again.  Also, my husband and I have decided that we are never buying mayonnaise again.  I may be lying, but how would you know?

Here is my German-Italian adaptation of Vitello Tonnato.

Vitello Tonnato Insalata with Homemade Tuna Mayo

Ingredients:

Veal

3 lb boneless veal breast

2 cups of beef stock

1 onion, peeled and quartered

2 celery stalks, chopped

2 carrots, chopped

2 bay leaves

salt and pepper

Tuna Mayonnaise

3 egg yolks

2 lemons, juiced and divided

2 tsp Dijon mustard

salt and pepper

3/4+ cup extra virgin olive oil

1 7oz. tin of good quality tuna, drained

2 tbsp capers

3 canned anchovy fillets in olive oil, drained

Basil Oil

3 large bunches of fresh basil (Think lush, hand-fulls from the garden.)

1 clove of garlic

salt and pepper

3/4 cup extra virgin olive oil

To Assemble 
3 ripe Roma tomatoes
arugula leaves
lemon juice
olive oil
olives (The original recipe recommends Niçoise or Ligurian, I'm partial to kalamata.  It's not like we haven't already deviated from the original "Italian" version, I don't think anyone will blame you if you choose an olive you enjoy.)
1 tbsp capers
3 tbsp basil oil

1. Set the oven to 325ºF with the rack in the middle.
2. Season the veal with salt and pepper and place in a deep baking dish.  Add the onions, celery, carrots, bay leaves, and beef stock to the baking dish around the roast.  Cover loosely with foil and bake in the oven for an hour, basting with the liquid 2-3 times.
3. After an hour, remove the veal from the oven and allow to rest on a cutting board until you are ready to assemble.
4. While the veal is roasting, prepare the mayonnaise.
5. Place the egg yolks in the bowl of a food processor and add the lemon juice from 1 lemon, mustard, and the salt and pepper to taste.  Pulse briefly to combine.  While the food processor is running, drizzle the olive oil through the feed tube in an even stream until it is all incorporated and the mixture emulsifies (It should resemble a yellowish, slightly runny mayonnaise).  Pour the mayonnaise out of the food processor into a bowl and set aside.
6. Add the tuna, 2 tbsp lemon juice, capers, anchovy fillets, and a grind or two of pepper to the food processor and pulse until smooth.  Add the mayonnaise back to the food processor with the tuna mixture and process until incorporated and smooth.  Pour the tuna mayonnaise out of the food processor and set aside until ready to assemble.
7. While the veal is finishing roasting, wash out the food processor and prepare to make the basil oil.
8. Rinse the basil and place it into the bowl of the food processor with the garlic, salt, and pepper, and process until the basil and garlic is minced.  Drizzle the olive oil through the feed tube and continue to blend until you have a uniform green purée.  Taste and adjust for seasoning, then set aside for assembly.
9. When you are ready to assemble the plates, slice the veal as thin as possible.  Cut the tomatoes into uneven chunks.  Toss the arugula with some of the remaining lemon juice and olive oil.  
10. Layer the arugula, tomato, and slices of veal on a plate.  Spoon the mayonnaise on top of the veal.  Scatter the plates with the olives and capers.  Drizzle the basil oil over everything.  Serve immediately, and enjoy!

Matcha Green Tea Shortbread

I made these cookies for work the other day, and they turned out far better than I expected.  Usually when I try to bake anything other than bread, my oven spits it back out at me with fire and a vengeance.

Among the many compliments I received, one of my co-workers came up to me and claimed that my cookies make him want to be a better man.  I cannot promise that these cookies can change the world, but better to try them and find out rather than risk the world being a more sad place without them!

Warning:  These cookies contain green tea, and therefore they are caffeinated!  Enjoy with caution.

Matcha Green Tea Cookies

Ingredients:

2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup salted butter at room temperature (You could use unsalted butter, but I prefer a saltier shortbread.  It's up to you!)
1 heaping tablespoon matcha green tea powder
1/2 cup sugar
Powdered Sugar for dusting

1. Line two baking sheets with parchment paper
2. Measure out the flour and salt into a bowl and whisk together
3. Add the butter, matcha powder, and sugar to the bowl of a stand mixer, and mix on medium-high until light, fluffy, and green
4. Set the mixer to a low speed and gradually add the flour/salt mixture until blended, scraping down the sides as needed until the dough begins to stick to itself
5. Separate the dough up in two balls
6. Roll the balls into two logs, approximately 2" in diameter
7. Wrap the logs up in the plastic wrap and set in the refrigerator for about 30 minutes, or until the dough is firm enough to cut
8. Heat the oven to 325°F
9. Take the logs out of the refrigerator and unwrap them
10. Cut the logs into 1/4" rounds with a sharp knife and place them evenly on the baking sheets
11. Back the cookies for about 20 minutes, or until they are dry and firm to the touch
12. Let the cookies rest on the baking sheets for 5 minutes
13. Dust the shortbread with the powdered sugar and carefully transfer them to cooling rack

Alternatively, you could roll the cookie dough out to a 1/4" thickness on a floured surface and cut them with cookie cutters.  This recipe could make adorable adorable spring cookies as shamrocks or leaves!  For a fall themed cookie, cut them out with a maple leaf and sprinkle the cookies with turbinado sugar.  I, unfortunately, do not own any cookie cutters due to the vengeance oven mentioned earlier...


UPDATE: I eventually made these adorable (and delicious) matcha shortbread leaves! Definitely worth the effort.

A Few Words on Scrapple

Scrapple is one of my favorite products of nose-to-tail eating.
It's also one of those truly misunderstood foods that comes out of the Pennsylvania Dutch land.
If you didn't grow up eating it, perhaps you have some reservations.
Allow me to try and open up your mind to this is spicy, porky goodness.

At its core, scrapple is a meat pudding.
Are you turning up your nose?  Don't!
Do you like meat?  Do you like pudding?  If you answered yes to both questions, what's the problem?

Scrapple is made up of the left over parts of the pig, just like hot dogs and many types of sausages.
If eating liver, heart, or offal in general offends your stomach, I find it's best not to think about it.
These parts can be DELICIOUS if they are prepared well.

Of the different brands of scrapple, Kunzler is probably my favorite, but then again it's the brand that I grew up eating in Lancaster, PA.
Out here in California, I have found plenty of Wisconsin scrapple made by Jones Dairy Farm, which I would have never expected.  Perhaps that is because I've never been to Wisconsin.
Recently I found Dietz and Watson scrapple from Philadelphia, and I swear I squealed in the store.

If you are a fan of scrapple, there is a Facebook fan page that suggests many interesting ways to enjoy it!

There are a number of different ways that you can prepare scrapple, but this is my favorite.

How to Prepare Scrapple

Cut scrapple into 3/4" slices

Lay the slices of scrapple in a cool cast iron skillet (or regular skillet if you don't have a cast iron)

Bring the skillet up to a medium heat

Once scrapple starts sizzling, brown both sides until you get a crispy crust, approximately 5-10 minutes for each side on medium heat (be careful, the scrapple tends to pop and crackle)

Ideally, you want the center of the scrapple to still be soft

Enjoy!

For some additional reading, check out the Wikipedia page for Scrapple!

Also, if you can't find prepared scrapple in your local grocery store or butcher, you can try to make it!  

Here is a recipe from Bobby Flay's FoodNation episode in Philadelphia.

I haven't tried it yet, but it looks like it would be pretty solid.

http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/scrapple-recipe/index.html