add a few recipes

recipes/chocolate-pudding-custard.md

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+# Sherry Yard's Milk Chocolate Custard (Pudding)
+**From Chris Bardeloza, modified slightly by Evan**
+
+## 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/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. 

recipes/red-beans-and-rice.md

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+# Red Beans & Rice
+## Ingredients
+* red beans
+* bacon
+* andouille sausage
+* onion, chopped fine
+* celery, ""
+* red bell pepper, ""
+* garlic, minced
+* thyme
+* paprika
+* black pepper
+* cayenne pepper
+* chicken stock
+* bay leaf
+* red wine vinegar
+* salt, to taste
+
+## Instructions
+1. Soak red beans overnight.
+2. In a heavy-bottomed pan, cook bacon and andouille on medium-low heat until browned and fat is rendered. Remove from the pan and set aside. 
+3. Cook onion, celery, and bell pepper until translucent. Add garlic, thyme, paprika, black & cayenne peppers and bloom for a few minutes until fragrant. Add a strong pinch of salt. 
+4. Deglaze pan with homemade chicken stock, bring to a low boil, add bay leaf and vinegar, and cook beans until creamy.
+5. Add andouille and bacon. Remove some beans, mash, and stir back in to thicken (todo: figure out a roux or gumbo file).

recipes/tomato-meat-sauce.md

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+# Tomato Meat Sauce
+## Ingredients
+* 1/2 - 1 lb ground turkey, beef, or italian sausage
+* 1/2 large onion, finely diced
+* 3-6 cloves garlic, minced
+* 1/4 tsp. crushed red pepper flakes
+* 1 28-oz can crushed tomatoes
+* 1 14-oz can diced tomatoes
+* 1/8 cup vodka (optional)
+* 12-16 fresh basil leaves, sliced finely
+* salt and pepper, to taste
+
+## Instructions
+1. Preheat a large skillet on high heat. Brown ground meat, remove from the pan, and set aside. 
+2. Lower heat to medium, add onion, and saute for ~2-3 minutes. Add red pepper flakes and garlic; cook until onions are translucent.
+3. Add all tomatoes and some salt, scraping the bottom of the pan to release fond. Add meat and bring sauce to a simmer.
+4. Stir in vodka and cook for 15-45 minutes; reduce until there's no more liquid pooling in the sauce. Add more salt, basil, and pepper to taste.