Cooking

Ingredients 2 cups of all purpose flour 1/2 tsp salt 2 tsp baking powder 45 grams of butter, at room temperature 1 egg yolk; optional 3/4 cup milk Procedure Preheat the oven to 350F. Use a strainer to have the flour less “packed”; do two passes on the flour using the strainer.  Add and mix the other dried ingredients.  Add the butter and massage it until it is fully incorporated into the flour.  Add milk, 1/4 cup at a time, and mix until having a dough that is not sticky and that is not crumbling. It is possible that not all the milk is used. Flatten the dough to 1.5 to 2 cm. thickness. Use a cookie cutter or a cup (6 to 7 cm. diameter) to cut out biscuits. Repeat until using all the dough.  Use a brush to put a very thin layer of egg yolk on the top of the biscuits. Bake for 20 minutes.

Ingredients   1 tomato, halved, sliced ½ head green leaf lettuce, chopped (any lettuce is fine) ½ medium yellow onion, thinly sliced lengthwise (use 1/4 if you prefer less onion) ½ red pepper, sliced 1 jalapeno, seeded, chopped (optional) 1 tbsp olive oil 1 tbsp wine vinegar (preferably white) ½ tsp freshly puréed, peeled ginger (use a garlic pressor) 1 tsp salt 1 tsp black pepper Procedure   Mix oil, vinegar, ginger, salt and pepper in the bowl Add tomato slices and mix with sauce Add lettuce Add onions, red bell peppers, jalapeno pepper Mix all together