Pasta Dough

• Either in a stand mixer fitted with a dough hook or in a medium bowl, add your flour and form a well in the center. Add in the eggs, oil, and salt to the center of the well.
  1 cup bread flour or 00 flour, 2 eggs, pinch salt, 1 tsp olive oil
• If making by hand – beat the eggs with a fork and slowly incorporate the flour until a shaggy dough forms. Knead the dough until uniform. You may need to add additional water sparingly.

  If making by stand mixer – beat the eggs with a fork incorporating flour until a shaggy dough forms. Allow the mixer to then knead the dough until uniform and glossy. Add additional water sparingly.
  water as needed
• Once a uniform, glossy dough has been formed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight¹

Sweet Corn Filling

• Heat a medium skillet over medium-low heat.
• Add in the olive oil, onions, and a pinch of salt. Allow to sweat until onions have softened, about 5 minutes.
  1 tbsp high heat oil, 1/2 onion, diced
• Add in your corn. Allow to cook until the kernels just start to brown, about 10-15 minutes²
  1/2 lb corn cut off the cob
• Add in the garlic to soften, about 1 minute.
  2 cloves garlic, minced
• Add the cream cheese and stir. Turn off the heat as soon as the cream cheese has softened and is easily combining with the corn.
  4 oz cream cheese
• Season to taste while still warm. Add salt, pepper, and apple cider vinegar.
  1 tsp apple cider vinegar, salt and pepper to taste
• Allow the mixture to cool completely before making the tortellini³

Making the Tortellini

• Flatten your pasta dough and start with the widest setting of your pasta machine. Roll it through the largest setting 3 times before moving to the next level down. Then roll the dough through each setting 3 times as you work your way to the thinnest or second thinnest setting. You should be able to handle the dough. Cut the sheet into manageable sizes as needed.
• Working one sheet at a time, cut the dough into 2in x 2in squares.
• Add a half teaspoon of filling to the center of each square.
• To shape the tortellini, fold the square of pasta in half diagonally over the filling. Press out any air as you seal the edges of the now triangle.
• Holding the triangle in one hand, press with a finger from the other hand into the fold side gently and wrap the outer corners around your finger. Seal these two corners together and remove your finger.
• You should now have a tortellini!
• Continue to do this with the rest of the pasta and filling. You may have filling left over. Its basically creamed corn and makes a lovely snack.
• As you shape the tortellini, place on a floured surface, or tray if planning to cook later. Wrap and refrigerate to save for later if necessary, cook within 4-6 hours.

Blistered Tomato Sauce

• Heat a medium skillet over medium heat.
• Add in olive oil and tomatoes, allow to cook for 5 minutes until tomatoes start to blister and split open, stirring occasionally.
  1 tbsp olive oil, 10 oz cherry tomatoes
• With a spoon or spatula, press on the tomatoes. Do this carefully as they will burst. Add a splash of water.
• Add in garlic and basil, reserving some basil for garnish if desired.
  3 cloves garlic, minced, 3-4 leaves fresh basil, torn or chiffonade
• Add salt, pepper, and olive oil to taste
  salt, pepper, olive oil to taste

Putting it all Together

• In a pot of salted boiling water, cook the tortellini in two batches. If cooking right after shaping, they only take about a minute. If cooking after refrigerating for a few hours, they may take 30-45 seconds longer. The start to float as they finish cooking.
• Scoop the tortellini from the pot to the sauce, shaking off most of the cooking water.
• If you find you need more saucyness, add some of the pasta cooking water to finish it off.
• Plate and garnish with flaky salt, olive oil, and basil!

• Pre-heat your popcorn popper, or follow the instructions of your machine.
• Add oil, popcorn kernels and salt.
  1/4 cup neutral oil, 1/2 cup popcorn kernels, 1 tsp popcorn salt
• Regularly stir while popcorn pops. Remove from stovetop when there is more than 1 second between pops.
• Toss popped popcorn in butter first, then cheese and black pepper.
  4 tbsp salted butter, 2 cups shredded parmesan cheese, 1 tbsp ground black pepper
• Enjoy 🙂

For the Chicken:

• Combine chicken, Bachan’s, nutritional yeast, black pepper, and salt in a bowl. Lightly work together until incorporated being careful to not overmix.
  1 lb ground chicken, 1/4 cup original Bachan’s, 1 Tbsp nutritional yeast, 1 tsp ground black pepper, 1 tsp salt
• Thinly spread the chicken mixture on a ¼ sheet pan lined with plastic wrap.
• Freeze the chicken for 30-40 minutes. Take this time to prepare your breading station and salad dressing.

For the Salad Dressing:

• To make the salad dressing, mix all ingredients together and add more salt and pepper to taste. Let sit while you finish the chicken. Dress the salad 10 minutes before serving to soften the ramen noodles.
  1/4 cup yuzu Bachan’s, 2 Tbsp rice vinegar, 1 tsp Dijon mustard, 2 tsp sesame oil, 1 tsp salt, 1 tsp ground black pepper

For Breading:

• Zone 1: Flour
  1 cup flour, 1 tsp salt
• Zone 2: Egg
  1 egg, 1 Tbsp water, 1 tsp salt
• Zone 3: Breadcrumbs
  1 cup panko, 1 Tbsp nutritional yeast, 1 tsp ground black pepper, 1 tsp salt
• Take chicken out of freezer and move to a cutting board being sure to remove any plastic wrap.
• Cut into dinosaur shapes or any shapes using a cutter. You can also do squares. Try to move quickly as they will start to thaw and be difficult to bread. You can work in batches.
• Bread the nuggies starting in the flour, move to egg, finish in bread crumbs. Put the breaded nuggies back into the freezer while you heat up your oil.
• Heat oil to 325F
  1 qt frying oil
• Fry in batches, careful not to lower temp of oil too much.
• Fry until golden brown keeping in mind they do darken slightly once out of the fryer.
• If you are nervous, you can temp the nuggies to be sure they are cooked through.
• Drain on sheet pan lined with a draining rack or paper towels. Sprinkle with salt when they are fresh out of the fryer.
• Toss salad together while waiting for the chicken to cool.
  1/2 cup shredded red cabbage, 1/2 cup shredded carrots, 1 bunch green onions – sliced, 1 cake of ramen noodles – crushed, salad dressing
• Serve! I mixed the Hot and Spicy Bachan’s with a little bit of ketchup for a yummy dipping sauce.

For the Filling:

• Beat cream cheese until light and fluffy in a stand mixer. Add your mix-ins here.
  32 oz cream cheese
• With a 1 1/2 oz scoop, scoop cream cheese onto a tray (something that will fit in your freezer) and freeze for at least 1 hour. This is best to do first, and then prepare your dough.

For the Dough:

• Mix yeast, sugar, and 1/2 cup of the water in a small bowl to confirm that the yeast is alive.
  6 g active dry yeast, 20 g sugar, 1/2 cup warm water
• In the bowl of a stand mixer with the dough hook attachment, mix the flour, salt, remaining water, and yeast mixture. Mix until smooth dough forms, then allow to knead for 5 minutes. You can do this by hand, it just takes longer.
  450 g bread flour, 5 g salt, 1 cup warm water
• Prepare a large bowl by oiling all sides. Allow the dough to rise in this bowl, covered, for about 1 hour.
• Divide dough into 18 portions. Roll each into a tight ball and allow to rest for 15 minutes, covered.

To Assemble:

• Take one of your dough portions and in the palm of your hand, flatten the dough out. Pinch the edges so that the edges are thinner than the inside.
• Then, take a cream cheese plug, place in the center of your dough and wrap the dough around tightly.
• Next, roll the completed ball on your work surface to tighten the dough and seal in the seam.
• Place on your baking sheet. Give it a light egg wash (optional) and sprinkle with your toppings.
• Allow to rise while you heat the oven to 350F. Once oven is heated, bake for 20-30 minutes until golden brown.

• Heat a stainless steel pan over medium high heat. Add a small amount of neutral oil.
• Slice mushrooms 1/4 inch thick and add to the pan. I had to do 2 rounds as to not over crowd. It is very important that you do not salt these until later in the cooking stage, salting too early draws the water out too fast and causes them to not brown as nicely.
  3 lbs Lion’s Mane Mushrooms
• Once mushrooms are browned on one side, flip them to get the same color on both sides.
• When the mushrooms are evenly browned and the pan is looking dry, you can add salt and pepper to taste.
  salt and pepper to taste
• Deglaze the pan with white wine, butter, and 1/2 of the lemon juice (if you’re doing this in 2 batches like I did use half the wine, half the butter, and 1/4 of the lemon juice per batch)
  2 Tbsp white wine, 2 Tbsp butter, 1/2 lemon, juiced
• Remove mushrooms from pan and set aside to cool.
• In a medium mixing bowl, add mayonnaise, celery, chives, parsley, and the remaining lemon juice. Mix to form the base of the salad.
  1/2 cup mayonnaise, 1 celery stalk,, 2 Tbsp minced chives, 2 Tbsp minced parsley, 1/2 lemon, juiced
• Spread some butter on the buns, a sprinkle of salt, and broil to toast. I recommend the low setting and only about a 30 seconds to a minute. Keep and eye, looking to melt the butter and crisp slightly.
  split top brioche buns
• When mushrooms are cool enough to handle, tear into bite sized pieces and add to your salad base. Stir to combine. Add salt and pepper to taste.
  salt and pepper to taste
• Add the salad to the buns and enjoy!