My Ding-A-Ling

preheat oven to 350F Toast 3tbsp skin on almonds, tossing once, 6-8 mins until slightly darkened. Let cool, chop 1.25lb chicken thigh + salt press chicken 2 bunches swiss chard -> remove ribs and stems -> tear leaves into 3'' pieces cut thicker ends of the stem on diagonal 1'' pieces vinaigrette: 1 shallot sliced + 1tsp lemon zest + 2tbsp lemon juice + 1tbsp white wine vinegar + 1/2 tsp crushed cumin seeds salt skillet 1tbsp oil medium hih chick thigh 5 mins unitl golden brown underneath  turn 5 mins unitl golden brown on the other side transfer to cutting board; reserve the pan juice rest 5 mins, cut into 1'' pieces pan juice + 4tbsp oil + vinaigrette boiling water + salted generously + swiss chard stems 2 mins until slightly tender vinaigrette + stems, toss well swiss chard leaves 15-30sec  until just wilted and bright green let cool, sqeeze out the liquid vinaigrette + leaves +  6 medjool dates,pitted and chopped, olives, chicken toss serve drizzle with...

Anchovy stock Kelp (dried seaweed) Anchovy water    boil it for 4 min + dried bonita + soy sauce refined rice wine ratio 3:2 + sugar + ice cubes  Tempura shrimp INGREDIENTS: Tempura Batter Ingredients: 1 cup (150g) all purpose flour 1/4 tsp baking soda 1 cup (236ml) cold carbonated water 2-4 ice cubes 1 egg INSTRUCTIONS: Method:  In a medium sized bowl, crack one whole egg and whisk until broken up and homogenized. While whisking, stream in 1 cup of cold carbonated water. Drop in 3-4 ice cubes to keep the batter cold. In a separate bowl, add a ¼ teaspoon of baking soda and 1 cup of all-purpose flour. Give a nice mix until everything is evenly incorporated.   Sift your flour mixture directly into your egg mixture. Using chopsticks, mix until it JUST starts to come together. To make you’re shrimp straight, make tiny scores along the length of the underbelly. Make sure to not go too deep. Repeat this on the other side. Lightly squeeze and gently pull it apart to ha...

 Garlic shallot coarsely chopped 3Tbsp olive oil 1 lb mixed mushroom cut into bite-size pieces 1 oz parmesan finely grated about 1 cup 2/3 cup semi-pearled farro 3 tbsp soy sauce 4 celery stalks 1 tbsp lemon juice Dutch oven medium heat garlic and 3Tbsp olive oil about 1 min shallot + mushroom, salt + pepper stir occasionally until mushrooms are browned 10-15 mins Add 1oz(1cup) Parmesan rind, 2/3 cup farro, 3tbsp soy sauce + 6 cups water to pot Scrape up any browned bits stuck to the bottom, season with salt and pepper bring to a boil over medium-high Reduce heat and simmer until farro is al dente 15-20 mins Add sliced celery to pot and simmer until slightly softened and bright green about 3 mins Remove pot from heat; add 1tbsp lemon juice Taste and season with salt and/or more soy sauce if needed Divide soup among bowls and top with finely grated parmesan and celery leaves. Season with more pepper and drizzle with oil  Serve with bread alongside