Patrick Shiroishi’s Chicken Katsu


Chicken thighs
Eggs x 2
Panko flakes
Olive oil
Kikoman katsu sauce

1. remove any fat from the chicken. prepare three bowls: one with flour, one with eggs (crack both and beat in the bowl), and one with panko flakes
2. coat the chicken in flour, shaking off any excess. dip them into the egg and then into the panko flakes until it is well coated on both sides
3. heat a pan with olive oil over medium heat (avoid high!). place chicken in the hot oil, cook about 3-4 minutes per side or until golden brown.
4. serve with rice and dip with katsu sauce!

Helen Scarsdale’s Pecan Pies : feeds 320 – 400

240 eggs
34 lbs brown sugar
27 lbs corn syrup
9 lbs of butter (melted)
1 cup of vanilla
6 oz salt
pecans (you will need plenty, probably around 12 lbs)

80 pie shells : 8″ rounds

apply just enough butter to an 80 gallon bowl and paddle to coat all the surfaces, lest the clean-up be incredibly difficult. mix the brown sugar and corn syrup within the bowl. it is suggested to measure out the brown sugar and corn syrup in four separate batches of 8lbs 8 oz sugar and 6 lbs 10oz syrup. when handling the corn syrup, it is strongly recommended to wet the hands before plunging them into the syrup. those who do not heed this recommendation will regret their decision. add the rest of the melted butter to the bowl, once the sugar, butter, and syrup come together, slowly add the eggs (look for shells during the pouring process). add vanilla and salt. pour into 80 pie shells. coat the surface with pecans. and bake at 325° for an hour. if a crust begins to form prematurely and the interior of the pie is still giggly, cover with parchment paper.

serves 320 – 400 depending on how many people it takes to eat one pie.

recipe adapted by jim haynes

Finlay Shakespeare’s recipe for The Best Negroni Ever

Absolutely not for purists. The spiced gin and the black vermouth are amazing together.

Ice (4 cubes)
3 glugs Angostura House Bitters
35ml Opihr Gin
50ml Cinzano
35ml Campari
50ml Casamariol Black Vermouth.

Order seemingly matters. The more ice the better.

Ben Jonson’s Sir Epicure Mammon

My meat shall all come in, in Indian shells,
Dishes of agate set in gold, and studded
With emeralds, sapphires, hyacinths, and rubies.
The tongues of carps, dormice, and camels’ heels,
Boil’d i’ the spirit of sol, and dissolv’d pearl
(Apicius’ diet, ’gainst the epilepsy):
And I will eat these broths with spoons of amber,
Headed with diamond and carbuncle.
My foot-boy shall eat pheasants, calver’d salmons, 5
Knots, 6 godwits, lampreys: I myself will have
The beards of barbel 7 serv’d, instead of salads;
Oiled mushrooms; and the swelling unctuous paps
Of a fat pregnant sow, newly cut off,
Drest with an exquisite and poignant sauce;
For which, I’ll say unto my cook, There’s gold,

[from The Alchemist, first performed in 1610]

Rose Blackham’s Chicken Curry

This is one of my favourite curry recipes, hope others will enjoy it too. It serves four to six –

Ingredients.   800g – 1 kg chicken roughly cubed
2 large potatoes peeled and cubed
1 tin of cherry tomatoes
1 teaspoon of salt
1 large onion peeled and sliced
1 large piece of root ginger crushed
4 garlic cloves crushed
6 cardamom pods
2 cinnamon sticks
4 cloves
3 green chillies seeded & chopped
1 tsp black mustard seeds
2 tsp ground turmeric
2 tsp chilli powder
2 tsp ground cumin
2 tsp garam masala


Heat some olive oil in a large saucepan. Add the onion and fry gently until softened. Add the cardamom pods, cloves, cinnamon, mustard seeds and chillies and fry for 3 to 4 minutes.

Remove the pan from the hob and add the turmeric, chilli powder, cumin, garam masala, root ginger and garlic . Put the pan back on the hob, add the chicken and stir together until it’s coated in the spices. Put the pan on a low heat and cover. Leave for five minutes then add the cherry tomatoes plus an extra tin of water to rinse all the juice from the tin. Add the potatoes and cook until they’re softened. Serve topped with some freshly chopped coriander, basmati rice and some jeera poppadums.

Marta de Pascalis’s Spaghetti con le Telline 

I chose this one because I read that Mika Vainio gave you this idea – it’s from the Roman coast, and I remember a friend told me that when he went to pick up Mika at the airport in Rome, which is by the sea, he started to talk about Pasolini, and put his head out of the car window to catch some sea breeze smell, daydreaming. I always think about Pasolini and Coil when I’m there… and from that day on I also think about Mika. And it’s one of my fav. dishes I dream about and miss most here in Berlin.

This is as a traditional dish from the sea of Rome.

It was a poor dish: the beaches are so full of this very easy-to-collect molluscs, that it has been a valid competitor to clams, which not everybody could afford back in time. But if you can’t find them, you can replace with clams.

Ingredients for 4 people:

600gr Telline
300gr Spaghetti (i prefer a thick one – like Rummo Spaghetti Grossi N.5 – and a moderate pasta portion – 75g each leaves space for some antipasti or a second course)
1 garlic clove
a bunch of parsley sliced thin
fresh chilli – just a tiny hint
half a glass of white wine
lemon peel

Put the Telline in a bowl full of cold water and 70g of salt, and let them clean themselves for a couple of hours – if you collected the molluscs by yourself, let it stay longer, changing the salty water until you see no more sand coming out.

Prepare a pot of salty water for pasta, and while you bring it boil, cook the Telline. Its important to calibrate timing, cause you absolutely don’t want to overcook pasta, or abandon it in the colander and ruin it.

So if you feel unsure, better not to make all at the same time, but to prepare the Telline first.

For the Telline:

Put some oil in a pan with the garlic clove (slightly crushed with its peel) and fresh chilli – not much, just a tiny bit. You don’t want it to cover the delicate fish taste – and when you see it become golden, add the Telline.

Toss it, add parsley, douse with white wine, on a high heat for a couple of minutes until the Telline is all opened up.

At this point, you can drain the sauce and pass it through a strainer, to avoid the annoying possibility of finding sand on your teeth. Remove garlic and some of the empty shells, but not all; part of the game is suckling them.

Once you have filtered the sauce, you can put it all back on the heat.

If you notice that the situation is too dry, you can add some olive oil or, here’s a trick – a spoon of potato starch to make the sauce more dense and creamy. Add a pinch of salt if you think it’s needed.

Once you reach a satisfying sauce texture, you can add the pasta. You’ll have to treat it like if you were cooking risotto, mixing it with the Telline until the sauce ties perfectly – adding, if necessary, a ladleful of the cooking pasta water you saved when you drained it earlier, and some ground pepper.

Once its on the plate, if you want you can grate some lemon peel on it.

Enjoy, possibly in the sun with loads of white wine!

TJ Norris’s Aunt B’s Chocolate Banana Bread (or Muffins)

Ingredients: Makes a single 8″ loaf

– 1 stick unsalted butter
– 1 cup of granulated sugar (substitute 1/3 cup honey + 1/3 cup maple syrup if preferred)- 2 large eggs
– cooking spray (olive oil style is best)

– 1/4 cup of milk (any style, nut milk can be used)
– 1 teaspoon real vanilla extract
– 3 full size bananas (extra ripe)
– 1/2 of a cup of dark chocolate chips
– (optional) 1/4 cup of lightly toasted walnuts, pecans or almonds (finely chopped)

– 2 cups all purpose flour (you could do half/half with almond flour if you have it)
– 1 teaspoon of baking soda

– 1/4 of a teaspoon salt (regular table salt works best)
– (optional) 1/4 cup apple sauce

– heat oven to 350°F
– temper butter or melt in microwave and have ready to the side
– mash-up bananas and put to the side (texture is up to you)


– best to line loaf pan with parchment paper + spray w/light cooking spray (unless you have a silicone loaf pan – easiest)
– combine butter + sugar in a bowl (medium to large) with a whisk or big ole fork ’til consistency is a lil fluffy

– add eggs, one at a time, until smooth
– then add the vanilla and milk (not necessarily in that order)
– whisk the bananas into the batter (add apple sauce – optional – for moistness and a touch of fruit/sweet)

– use spatula to add the salt, flour and baking soda (just ’til flour is no longer visible)
– fold the chocolate chips and nuts (if desired) into the larger mix, do this slowly to incorporate
– now you can pour the whole batter into the loaf pan as evenly and smoothly as you can
– pop in the oven for about one hour – do a toothpick test to double-check its ready – but don’t over cook (for moist consistency)
– cool on a rack for 10-15 minutes

– gently take loaf from pan, let sit for 5-10 addtl mins (note this is tasty when fairly warm)
– cut into slices and serve with a generous dollop of whipped cream (if desired)

Amanda Knox’s Favorite Prison Salad

Leopoldo Gout’s Espadón a la Quarantaine

Swordfish line caught and sustainable
Olive oil
Chipotle powder
Pepper / salt
White wine

Heat pan
Meanwhile rub spices on the fish
Fry the skin first with olive oil and little garlic / spices
Sear the fish until almost ready
Dash little drops of lime and white wine
A little butter
Transfer all to either oven or stove but wrapped in foil paper with the parsley lightly fried

All is about 10-15 mins depending on thickness of fish

Lay it over
Oil / salt
Make sure the extra wine sauce is doused into the fish stake

Eat with gusto

France Jobin’s Rosemary and Garlic Coconut Flour Bread


1/2 cup Coconut flour

1 stick butter (8 tbsp)

6 large eggs

1 tsp Baking powder

2 tsp Dried Rosemary

2 garlic cloves

1 french shallot

1/4 tsp Pink Himalayan Salt


Combine dry ingredients (coconut flour, baking powder, onion, garlic, rosemary and salt) in a bowl and set aside.

Add 6 eggs to a separate bowl and beat with a hand mixer until you get see bubbles at the top.

Melt the stick of butter in the microwave and slowly add it to the eggs as you beat with the hand mixer.

Once wet and dry ingredients are fully combined in separate bowls, slowly add the dry ingredients to the wet ingredients as you mix with the hand mixture.

Grease an 8×4 loaf pan and pour the mixture into it evenly.

Bake at 350 for 40-50 minutes (time will vary depending on your oven).

Let it rest for 10 minutes before removing from the pan. Slice up and enjoy with butter or toasted!

Tash’s Isolation Tonic

Serves one

½ a fresh preferably unwaxed lemon (or 2 Tbsp. lemon juice)

2-4 gratings of lemon zest

1 Tbsp. Grade B (the dark stuff) pure maple syrup (not pancake syrup)

Or 2 tsp. honey

8 oz/235ml. boiled hot water

A dash of chipotle or cayenne chili powder (optional)

Squeeze the juice of lemon into a favorite mug or cup.

Add a few gratings of lemon zest* if wished, avoiding the bitter pith.

Add the maple syrup and chili powder then pour in the hot water, stir to combine and let stand for a few minutes before sipping.

Natasha MacAller, Chef/Author/Culinary Consultant

*All types of citrus zest have more beneficial compounds than their juice

Catherine Britcliffe’s Kefir

The Kefir recipe is very simple. I use milk kefir grains (it shouldn’t work but it does.) I originaly got the grains from a commercial online store but I have now had them for several years and they keep growing, that’s why I decided to try them in grape juice and apple juice. The apple juice works best.

1 tablespoon of kefir grains in a litre of apple juice in a glass jar, leave to ferment for 48 hours.
Pour through a sieve (to catch all the grains) into a new litre jar or 2 half litre jars and store in the fridge.
Return the grains and another litre of apple juice to the glass jar for 48 hours.


I sometimes add extra flavour with ginger or sour cherry juice.

John Cage’s Mushroom Dogsup

John Cage once read in a book that “catsup” is a thin liquid. So, as he likes it thick, he calls his recipe “dogsup.” This can be done with any kind of edible mushroom and must be kept at least a year before being used.

Ginger root
Bay leaf
Black pepper

Break the mushroom caps in small bits; slice the stem. Place in an earthenware jar with 1 tablespoon of salt for each pound of mushrooms. Let stand in a cool place for 3 days, stirring and mashing several times a day. On the third day, put over a low fire, in an enamel or Pyrex pan, until the juices flow freely. This takes about ½ hour. At that moment, a “catsup” is strained through a sieve; the “dogsup” is just mashed. Simmer for 20 more minutes. Measure the mash, add to each half pint: 1 ounce ginger root, chopped or grated; a blade of mace; a bay leaf, broken up; a pinch of cayenne; 1 ounce each of black pepper and allspice. Boil down to half the quantity. Add, for each half pint, a teaspoon of the best brandy. Bottle, cork, and seal.

Bana Haffar’s Recipe for Positive Illusion

Feeds 1

Preparation time
10 minutes

smudge (sage, cedar, palo santo, eucalyptus, frankincense, or whatever you have on hand)
loose tobacco

1. Light smudge until smoke is released
2. Slowly waive smudge around body starting with the head, down chest, around arms, moving towards the toes, ending with soles of the feet
3. Place pinch of tobacco into palm of right hand
4. Turn and greet each of the Four Directions, the Earth and the Sky
5. Give thanks to the Four Sacred Elements, the Water, the Air, the Fire, the Earth
6. Coalesce intention into tobacco
7. Release tobacco onto the ground

The Minister of YARG’s Of Nettle Cheeſe

If you will haue a very dainty nettle Cheeſe, which is the fineſt ſummer
Cheeſe which can be eaten; you ſhall doe in all things as was formerly
taught in the new milke Cheeſe compound; Only you ſhall put the curd
into a very thin cheeſe-fat, not about halfe an inch or a little better
deepe at moſt, and then when you come to dry them aſſoone as it is
draind from the brine, you ſhall lay it vpon freſh nettles an couer it
all ouer wit the ſame; and ſo lying where they may ſeele the aire, let
them ripe therein, obſerouing to renew your nettles once in two dayes,
and euery time you renew them, to turn the Cheeſe or Cheeſes, and to
gather your Nettles as much without ſtalks as may be, and to make the
bed both vunder and aloft as ſmooth as way be, for the more euen and
fewer wrinkles that your Cheeſe hath, the more daintie is your Houſ-wife

From “The Engliſh Houſ-wifes Booke I.” Page 188/189, Gervase Markham,
London 1623


The recipe for “new milke Cheeſe” is omitted, because it seems
unpractical to obtain “Cheeſelepbagge or runnet which is the ſtomacke
baggage of a young ſuckling calfe, which never taſted other food than
milke, where the curd lieth undiſgeſted”. Yet, there is note of modern
day speciality cheese makers picking up on the tradition.

St. Hildegard’s Cookies of Joy

(Recipe reconstructed and adapted from Hildegard’s circa 1157 treatise Physica: Liber Simplicis Medicina¦ ) These biscuits were first made over 900 years ago by the Christian saint, Hildegard of Bingen. She said that these spice biscuits should be taken at regular intervals to increase joy and positivity! I like to substitute half of the plain flour with spelt flour, and use all organic ingredients.

Minutes to Prepare: 10
Minutes to Cook: 15
Number of Servings: 30


3/4 cup butter or margarine (1 1/2 sticks)
1 cup brown sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1 1/2 cups flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves


Let butter soften and then cream it with the brown sugar. Beat in the egg. Sift the dry ingredients. Add half the dry ingredients and mix. Add the other half and mix thoroughly. Dough may be chilled to make it workable. Heat oven to 350°. Form walnut sized balls of dough, place on greased and floured cookie sheet and press flat. Bake 12-15 minutes (till edges of are golden brown.)

Cool for 5 minutes, remove from cookie sheet and finish cooling on racks.

Number of Servings: 30.0

Hangover Cure

Shaughessy Bishop-Stall’s cure is relatively simple, or at least relatively simple to acquire – all the ingredients are available in pharmacies, or online.

To prevent the hangover, quaff – after drinking but before sleep – milk thistle, for the liver; the amino acid and immune system aid N-acetylcysteine; vitamins B1, B6 and B12, which boost metabolism; and that famous gift to Jesus, frankincense – an anti-inflammatory.

M*A*S*H Cocktail

5 parts gin and one moment of silence for the vermouth

Recipe for Mummification

A plant oil – possibly sesame oil;
A “balsam-type” plant or root extract that may have come from bullrushes;
A plant-based gum – a natural sugar that may have been extracted from acacia;
crucially, a conifer tree resin, which was probably pine resin

When mixed into the oil, that resin would have given it antibacterial properties, protecting the body from decay.

Ian Fleming’s Scrambled Eggs