The Metric Cook

Orlando E. Raola

March 9, 2019
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Chapter 1

Bread

1 Sunflower Oats Whole Wheat Bread 6 portions

4.5 hr
This recipe is optimized for the Panasonic SD-YD250 Breadmaker.
1 300 g whole wheat flour Place all the dry ingredi-
70 g white flour ents inside the baking pan.
25 g butter, cut into
pieces
60 g oats
100 g sunflower seeds,
raw
10 g gluten
11 g sea salt
25 g flaxseed meal
2 300 mL water Whisk to mix completely
40 g buttermilk powder and pour over the dry in-
1 egg, approx. 50 g gredients. Place the pan
30 g honey inside the breadmaker.
20 g molasses
3 13 g dry active yeast Place the yeast in the shut-
tle and start by selecting
the “Bake” cycle, that will
last 4 hr. When done set
the loaf in a wire rack to
cool down completely be-
fore slicing.

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4 CHAPTER 1. BREAD

2 Flax Seed Whole Wheat Bread 1 kg

4 hr
This recipe is optimized for the Breville BBM800XL Breadmaker.
1 340 mL water Place all the ingredients in-
60 g coconut oil, melted side the baking pan in the
85 g honey order listed. Make a de-
320 g white bread flour pression on the dry ingre-
200 g whole wheat flour dients mound and add
25 g non-fat milk powder
30 g flax seed, raw
25 g flax seed meal
13 g gluten
10 g sea salt
2 9g dry active yeast Select the size (1 kg) and
medium crust. Start the
Whole Wheat Cycle cycle,
that will last 3.35 hr. When
done set the loaf in a wire
rack to cool down com-
pletely before slicing.
Chapter 2

Rice

3 Fried Rice Cuban-style 6 portions

3 hr
1 500 g Jazmine rice Wash the rice thoroughly.
800 mL Water Place ingredients in a
15 mL Lime juice heavy-bottom pot (cast
iron works well). Bring to
boil over high heat. Lower
the heat to “Low” and cook
covered for 20 min. Place
in the open to cool down
completely, at least for 1
hr.

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6 CHAPTER 2. RICE

4 Jambalaya 8 portions
1 hr
1 1 kg chicken breast Peel and devain the
500 g raw shrimp shrimp. Cut the chicken
into bit-size pieces. Sprin-
kle the chicken with
a
2 1 tsp Creole spice mix and the shrimp with 1/2
tsp, and set aside.
a See recipie for Creole spice

mix under Spices

3 30 mL Olive oil Cut the sausage in 4-mm

500 g Smoked Andouille slices. Turn on the In-
pork sausage stant Pot™ to “Sauté”
and the sausage rounds
until lightly browned.
Set aside. Sauté the
chicken pieces, cook until
browned, around 5 min.
Set aside.
4 400 g onion Cut all vegetables into
400 g green bell pepper small cubes and sauté un-
300 g celery til onions are translucent.
5 1 tbsp fresh thyme Add the spices and the rice
1 tsp Creole spice and strir to coat the rice.
2 tblsp salt
650 g rice
6 800 g long grain rice Stir these ingredients and
1 Tbsp Worchestershire the reserved chicken and
sauce sausage. Cover and cook
800 g canned tomatoes, on “Manual” for 7 min.
diced Qucik-release pressure
2u bay leaves and stir in the shrimp. Stir
1L chicken broth well and cover again for 10
min. Garnish with
7 1 bunch green onions thinly sliced.
Chapter 3

Soups

5 French Lentil Soup 4 portions

1 hr
1 50 g olive oil Heat the oil on “Saute” un-
200 g chopped onion til fragrant. Add onions
20 g mashed garlic and garlic. Stirr and cook
until onion is translucent.
2 200 g diced carrots Add the vegetables and stir
100 g diced celery for 2 min.
3 7g paprika Add the spices and con-
14 g fine sea salt tinue cooking for 2 min.
7g paprika
3g dry thyme
4 250 g French lentils Stir and get to boiling.
1L chicken broth
(30 g chicken base)
5 180 g tomato puree Dump the tomato puree
in the center of the pot.
Cover. Cook on “Soup” for
30 min.
6 15 g sherry vinegar Stir the vinegar into the
soup after the pressure is
naturally released.

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8 CHAPTER 3. SOUPS
Chapter 4

Sauces

6 Shiracha 1 month supply

1 hr
1 680 g red Fresno peppers, Process the ingredients
stemed, seeded in the Blendtec blender
35 g garlic (10 cloves) to Smoothie. Cook at
60 g tomato paste medium heat for 10 min,
80 g apple cider vinegar until it has no more the
80 g honey smell of raw vegetables.
40 g fish sauce Let cool before packing.
8g kosher salt

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10 CHAPTER 4. SAUCES
Chapter 5

Desserts

7 Cream cheese cake 6 portions

2 hr
1 Set oven for 453 K (180 °C.)
Grease and flour a 21
×12×6 cm (1500 mL) Pyrex
mould.
2 70 g raisins Soak the raisins in wine for
200 mL sweet wine (sherry, at least 1 hr up to 24 hr.
Porto, Madeira)
3 100 g butter Cream butter and sugar.
200 g sugar
4 3 egg yolks Add the egg yolks one by
one and beat well.
5 100 g cream cheese Beat in the cream cheese.
6 170 g flour Mix the solid ingredients in
9g baking powder a bowl.
4g salt
7 125 mL milk Add alternatively the solid
5 mL vanilla extract mixture and milk/vanilla.
Gently mix. Add raisins.

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12 CHAPTER 5. DESSERTS

8 3 egg whites Beat the egg whites until

they are stiff. Incorporate
gently into the batter. Pour
the batter into the mould
and bake for 45 min to 1
hr, until a stick inserted in
the middle comes out dry.
Let cool down before slic-
ing.
 13

8 Chocolate Chip Muffins 12 muffins

1 250 g all-purpose flour Mix the dry ingredients.

100 g sugar Mix the wet ingredients,
5g salt except the coconut oil.
10 g baking powder Add wet ingredients to the
3g cinnamon mix. Mix gently. Add
300 g apple sauce melted coconut oil. Place
2 eggs into muffin cups with sili-
200 mL milk cone liners. Bake at 475 K
10 g vanilla essence (202 °C) for 20 – 25 min.
100 g semi-sweet
chocolate chips
40 g coconut oil, melted
14 CHAPTER 5. DESSERTS

9 Ice cream 1.5 L

3 hr
1 500 mL whole milk Cook at medium high until
170 g white sugar just below boiling.
0.3 g salt
2 4 egg yolk Beat the yolk. Pour slowly
the hot milk on the yolk,
with constant stirring. Re-
turn to the stove and con-
tinue cooking until it has
the consistency of a light
pudding. Take off the heat.
3 5g vanilla extract
Variations
Chocolate ice cream
4 120 g dark Belgian Melt the chocolate bar in a
chocolate hot water bath. Add the
pudding slowly with con-
stant stirring. Mix thor-
oughly. Let cool the mix-
ture down to room temper-
ature.
5 46 mL cacao liquor Mix thoroughly. Chill.
200 mL heavy whipping Process in the ice cream
cream maker.