• Bring a very large pot of water to a light boil, season the water with salt.

MAKING THE PASTA

• Mix the flour and the Semolina together. I mix the two using a strainer. Pour the Flour out onto a counter or cutting board.
• With your finger / fork, create a well in the center of the flour, enough to contain the egg mixture comfortably.
• Add the Egg yolks and the Squid Ink. Genrally I use about one Tsp.
• Now add the Oilve Oil and the Salt.
• Using your fingers / fork, stir the Egg mixture to combine. You can adjust how dark the Pasta will be by adding more Squid Ink.
• Slowly begin to combine the Flour into the Egg mixture until the dough forms.
• Once the dough has formed you will need to Kneed the dough.. See www.JustTheCook.com/recipes

MAKING THE SAUCE

• Heat the Grape-seed oil on medium heat in a large skillet, add the Onion and Garlic, Red Pepper Flakesand saute for about 5 minutes or until the Onions are translucent. Add the White Wine to deglaze. Add the Piment D'Espelette and the Saffron ,stir. Add the Heavy Cream and turn heat to low. Add small amounts of lemon juice.. TASTE. Add Tellicherry Pepper to taste and season with Salt if needed.

THE SCALLOPS

• NEVER season your Scallops Ahead of time. The Salt can eat through the delicate mussel.
• In a large skillet over med/high heat, add Unsalted Butter and just a touch of Oil. This keeps the Butter from browning too soon.
• Season: Only season the Scallops that are about to be placed into the skillet. Lightly season with Salt, Tellicherry Pepper and then the Espelette
• The Scallops will only need to cook for 60 to 90 seconds on each side. If they are cooked too long, they will become chewy.

COOKING THE PASTA

• Drop a portion of the Pasta into the boiling water. Fresh pasta will only need to be boiled for 2-3 minutes.

PLATING

• Laddle some of the sauce onto the bottom of the plate. A recessed plate works best!
• Collect the Pasta from the water and lightly toss with the sauce. Roll the pasta vertically and place on the back of the plate.
• Position the Scallops in the sauce, about the center of the plate. Garnish with edible flowers!
• Manjia!

• Score fish 3 or 4 times diagonally on both sides. Pat dry with a paper towel.
• Sprinkle each fish with a pinch of thyme (or oregano), garlic, pepper and salt. Rub each fish with salt and pepper,followed by the cornstarch, making sure it gets into the cuts.
• In a frying pot heat the oil over medium-high heat. Deep-fry one by one until golden brown on both sides. Place on a paper towel to drain excess oil.
• Serve with Fresh Lettuce, Tomatoes and garnish with the lime /Lemon wedges and salt on the side.

• In a medium skillet over moderate heat, saute mushrooms, chopped onions, in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Then add Garlic. Season with salt flavor with pepper; the salt will help draw water out of the vegetables as they cook.
• Add chopped spinach to the pan and heat through for 1 minute. Add nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat. When Cool fold in the Egg Yolk. Combine.
• Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.

• In a bowl, whisk together the first SIX ingredients. Whisk until combined.
• Slowly drizzle the Vegetable Oil into the Oregano mixture while constanty whisking.
• Cover bowl or transfer to a dressing bottle with a lid. Refrigerate until needed.
• Manjia!

• In a bowl, whisk together the first SIX ingredients. Whisk until combined.
• Slowly drizzle the Vegetable Oil into the Balsamic Mixture while constanty whisking.
• Cover bowl or transfer to a dressing bottle with a lid. Refrigerate until needed.
• Manjia!

I wish I could instruct you on how to braid, at this time I can not. Please visit Challahatchagirl and ChallahPrince on Instagram for video instructions.

Dry ingredients first

• I used my KitchenAid mixer. Pour all of the dry ingredients into the bowl and attach to your mixer. I attached the wire whip to combine for 2 minutes.
• Change to your dough hook.

Strained Eggs

• Separate enough Egg Yolks to acheive 56 Grams after running the Egg Yolks through a seive.

Wet Ingredients

• Set the mixer to "2" . Slowly add the Water, followed by the Olive Oil and finally the Egg Yolks.
• Allow the mixer to run until the dough ball forms. sparingly sprinkle additional flour if the mixture is too wet.
• Turn the dough out (fancy talk for move the dough to a floured counter) hahaha
• Separate the dough into 6 equal parts. This should come to 165 Grams each.
• I wish I could instruct you on how to braid, at this time I can not. Please visit Challahatchagirl and ChallahPrince on Instagram for instructions.

Braid

• Once you have braided your dough, cover it with a kitchen towel. Keep it in a warn place in the kitchen and set a timer for 30 minutes. Set your oven to 350 degrees.

Prepare to cook.

• You will want to paint the top of the bread with one of the following, Egg Whites, Egg Yolks or Water. I use Egg Yolks. Painting the Bread aids in rising and gives a sticky surface for toppings to stick to.
• Topping range from Poppy Seeds, Sesame Seeds, Toasted Sesame Seeds, Black Sesame Seeds and Kosher Salt. I used Sesame Seeds that were toasted in Duck Fat!
• Once the 30 minute rise time has passed and you have painted the bread and topped with your choice of toppings, place the bread into the oven and set a 15 minute timmer.
• Once the 15 minute timer goes off, rotate the bread 180 degrees in your oven and set another timer for 15 minutes.
• Once the bread is done, remove it from the oven. I like to let it set for 5 minutes before cutting.
• Manjia!

Dry Ingredients First

• In a large glass bowl, combine the Flour, Sugar, Salt and the Baking Powder. Whisk to combine.

Wet Ingredients

• Whisk the Egg in a ramekin.
• Add the whisked Egg into the Milk and blend well.
• Slowly pour two Tbsp of the warmed Butter into the Milk mixture, stir.

Blending

• Slowly pour the Milk mixture into the bowl with the Flour mixture, whisk to combine.

Cooking

• Add the remaining 2 Tbsp of Butter into a medium skillet over medium heat.
• Pour about 1/4 cup of the Pancake mixture into the skillet. The heat of the skillet will begin to "set" the pancake batter. Using a spatula, you can check under the edge of the Pancake to look for browning, however, I find that when the small bubbles that are on top of the Pancake begin poping, the Pancake is ready to flip. The second side will not need to cook as long as the first side did. Check it for color.
• Plate the Pancake, by this time any of the remaining butter will have a nice brown color and will taste a little nutty! Pour this over your Pancake and enjoy!
• Manjia!

• In a large (12 inch minimum) Cast Iron skillet, heat oil over medium heat. Add Onions and Red Bell Pepper. Jalapeno and the Red Pepper flakes. Saute for about 6-7 minutes
• Add Garlic and saute for about one more minute.
• Add the Tomato Paste and about half of the Vegetable stock. Stir to combine. Allow to cook for 5 minutes. If the mixture is too thick add more of the Vegetable stock.
• Add Crushed Tomatoes, the other half of the Vegetable stock, Harissa, Oregano, Cumin, Smoked Paprika, Nutmeg, Sugar and bring to a simmer. Allow the mixture to simmer for 20 minutes. Stir occasionally. Taste, and season with Salt if needed. Taste the miture as you go, the acid of Tomatoes can taste bitter. If the mixture tastes bitter, add more Sugar.
• Once the Mixture has simmered for 20 minutes add the Baby Spinach and fold into the Shakshuka mixture. Taste, and season with Salt if needed. Taste the mixture, if the acid of the Tomatoes is still tasting bitter, add more Sugar, stir.
• Crack the Eggs into individual ramekins, this will allow you to control the Egg better and ensures that no Egg shells will make it to the dinner table!
• Using a tablespoon, create a well in the mixture large enough to hold one Egg. Carefully pour the Egg into the hole and smile! Purty huh! Continue with the rest of the Eggs.
• Patience! So the goal here is to have a perfectly cooked Egg which means, the albumin (The white stuff) will be cooked through while the Eggs Yolks when cut is soft and runny. This can take up to 8 more minutes. Personally I place a lid over the mixture and set a timmer for 5 minutes.
• Remove the lid. Does the Egg whites look milky? if so place the lid back on for another 2 minutes.
• Once the Eggs are cooked to your liking (perfection I hope!) find a LARGE spoon. I like to transfer some of the sauce to my bowl first and then I go in for the monster scoop to get as much sauce AND the Egg to place in the center of my bowl.
• Garnishing: Obviouly the list of garnnishments could go on forever, Cilantro, Parsley, Green Onions, Avocado, Feta Cheese and Goat Cheese! Just make it yours!
• Manjia!

• Pre-heat oven to 425 degrees
• Whisk Egg Yolks in a small bowl.
• Allow Heavy Cream to acheive room temperature!
• Boil or pressure Cook the Potatoes until Soft. Do not remove the skin first. Removing the skin allows water to permeate the Potato which takes away from the flavor of your Potatoes.
• Drain the water from the Potatoes, let them sit until cool enough to remove the skins.
• Move the Potatoes to a large glass bowl. Add Salt, Tellicherry Pepper, Nutmeg, and the Butter. Begin to mash.
• Once all of the Potato ingredients have been incorporated, and cooled pour the Egg Yolks into the Potatoe mixture…
• Prepare your piping bag and tip. Add the Potatoes to the piping bag.
• You can pipe out any design you wish however I like to pipe the Potato amount that equals one serving each. Pipe directly onto a Silpat which is setting on a sheet tray.
• At this point you can paint the top of the Potatoes with Butter or an Egg wash to help with browning.
• Bake in the oven for 15-20 minutes.
• Manjia!

• Pre-heat oven to 450 Degrees.
• Add the Flour to a large non-reactive bowl.
• Add just a pinch of Salt to the flour and whisk.
• Slowly mix in the Heavy Cream. If the mixture is too dry add 1 tbsp at a time to get it to a dough-y consistancy!
• Prepare a sheet pan with wax paper or a Silpat.
• Use a tablespoon to scoop out biscuits that are just larger than a golf ball. (Just to remind you that you should be golfing!)
• Scoop the dough onto the sheet pan, Leave a good 2 inches between the dough balls.
• Using a pastry brush (or semi clean paint brush) to paint the top of the dough balls with water. This will aid in color and to help the flour rise!
• Place in the oven for 10 minutes. Once done, crack one open to ensure that they are done. If not, put them back in the oven for another two minutes!
• Manjia!