reformat and reorganize recipes & add schema validation on push

recipes/desserts/chocolate-pudding-custard.md

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+# Sherry Yard's Milk Chocolate Custard (Pudding)
+**From Chris Bardeloza, modified slightly by Evan**
+
+A rich and creamy chocolate custard. 
+
+## Ingredients
+- **Custard Base**
+    - 2 cups heavy cream
+    - ½ cup whole milk
+    - 6 oz high-quality chocolate (60% cacao), finely chopped
+    - 5 large egg yolks
+    - ⅓ cup granulated sugar
+    - 1 tsp vanilla extract
+    - pinch salt
+- **Optional Toppings**
+    - whipped cream
+    - chocolate wafer crumbs (for "dirt")
+    - shaved chocolate
+    - caramelized parsnips with Sherry Vinegar for a unique twist
+
+## Instructions
+1. Heat cream and milk in a saucepan until simmering. Pour over the chopped chocolate and let sit for 2 minutes before whisking smooth.
+2. In a separate bowl, whisk yolks, sugar, vanilla, and salt. Slowly stream the hot chocolate-milk mixture into the yolks, whisking constantly to avoid curdling.
+3. Strain through a fine-mesh sieve. Pour into 4-oz mason jars and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 25-30 minutes until the centers are set but slightly jiggly.
+4. Let cool to room temperature, then refrigerate for at least 2 hours before serving. 

recipes/desserts/creme-brulee.md

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+---
+note: replace all "Creme Brulee" with properly accented ones and (maybe) fractions with unicode chars
+---
+# Creme Brulee
+**By Evan Scherrer**
+
+A smooth, creamy custard dessert topped by a layer of caramelized sugar. 
+
+## Ingredients
+- 2 cups heavy cream
+- 4 egg yolks
+- 1 vanilla bean, sliced lengthwise
+- 1 tsp high-quality vanilla extract
+- 1/8 tsp (?) salt
+- 1/3 - 1/2 cup (?) granulated sugar
+- Granulated sugar, for caramelizing
+
+## Instructions
+1. Heat cream in a saucepan over medium-low heat until steaming. Add vanilla bean, scraping seeds into the pan, and let steep for at least 10 minutes (todo: can you add alcohol to help extract here? it should all boil off before we serve). Remove from heat and add vanilla extract. 
+2. In a separate bowl, gently whisk egg yolks, sugar, and salt together. Slowly stream the cream mixture into the yolks, whisking constantly to avoid curdling.
+3. Strain through a fine-mesh sieve back into the saucepan, and heat gently until steaming again. 
+4. Pour into 4-oz mason jars with 1/4" - 1/2" headroom and place them in a roasting pan filled halfway with hot water. Bake at 325°F for 20(?) minutes until the centers are set but slightly jiggly.
+5. Let cool to room temperature, then refrigerate for at least 2 hours before serving.