Cookbook

A simple command-line Django app for managing recipes and menus.

Installation

python3 -m venv env
source env/bin/activate
git clone https://github.com/cproctor/cookbook.git
cd cookbook
pip install -r requirements.txt
./manage.py migrate
./manage.py import_recipes

Usage

Recipes are imported via YAML files storied in recipe_sources. You imported the built-in the recipes during installation with import_recipes. Individual recipes can later be imported with import_recipe.

List all the recipes (add --help to see options you can use to filter the view):

./manage.py list_recipes

Ice Cream
Japanese Restaurant Style Ginger Dressing
Leek, fennel, apple & walnut soup with turmeric
Miso Roasted Japanese Turnips
Roasted Winter Squash and Carrots with Miso Glaze
Wild Mushroom & Daikon Radish Cake
ginger + lemongrass infused thai soup with crispy tofu and wild rice

New menus can be added with a management command. Let's say we are having friends over on Thursday and we want to have turnips and ice cream.

./manage.py add_menu "Thursday dinner" 10 --recipes turnips "ice cream"
./manage.py list_menus

Thursday dinner
======================================================================
to serve 10
- 2 * Ice Cream
- 3 * Miso Roasted Japanese Turnips

There are two main menu views: shop and cook. Again, add --help to see additional options.

./manage.py shop thursday

Thursday dinner
======================================================================
to serve 10
- 2 * Ice Cream
- 3 * Miso Roasted Japanese Turnips
----------------------------------------------------------------------
- 4.0 cup of cream
- 2.0 cup of milk
- 1.32 cup of sugar
- 0.25 teaspoon of salt
- 12.0 count of egg
- 6.0 pound of turnips
- 9.0 tablespoon of miso paste
- 9.0 tablespoon of olive oil

Now a view more suitable for cooking.

./manage.py cook thursday

Thursday dinner
======================================================================
to serve 10
- 2 * Ice Cream
- 3 * Miso Roasted Japanese Turnips
----------------------------------------------------------------------
Ingredients
- 2 * Ice Cream
  - 4.0 cup cream (heavy)
  - 2.0 cup milk (whole)
  - 1.32 cup sugar
  - 0.25 teaspoon salt (fine sea)
  - 12.0 count egg (yolks (large))
- 3 * Miso Roasted Japanese Turnips
  - 6.0 pound turnips (rinsed and cut in half – green parts reserved)
  - 9.0 tablespoon miso paste (white)
  - 9.0 tablespoon olive oil
----------------------------------------------------------------------
Ice Cream
 - In a small pot, simmer heavy cream, milk, sugar and salt until
   sugar completely dissolves, about 5 minutes. Remove pot from heat.
   In a separate bowl, whisk yolks. Whisking constantly, slowly whisk
   about a third of the hot cream into the yolks, then whisk the yolk
   mixture back into the pot with the cream. Return pot to medium-low
   heat and gently cook until mixture is thick enough to coat the back
   of a spoon (about 170 degrees on an instant-read thermometer).
 - Strain through a fine-mesh sieve into a bowl. Cool mixture to room
   temperature. Cover and chill at least 4 hours or overnight. Churn
   in an ice cream machine according to manufacturers’ instructions.
   Serve directly from the machine for soft serve, or store in freezer
   until needed.
----------------------------------------------------------------------
Miso Roasted Japanese Turnips
 - Pre-heat the oven to 425 degrees. Line a baking sheet with
   parchment paper. Set aside.
 - Whisk together the 2 tablespoons of miso paste and 2 tablespoons of
   olive oil in a bowl.
 - Spread the turnips on the prepared baking sheet. Drizzle it with
   the miso-olive oil mixture. Give it a toss to make sure that all
   turnips are coated with the mixture. Place in the oven and bake for
   12-15 minutes making sure to rotate the turnips halfway through the
   baking process. When they come out of the oven, let them cool.
   Sprinkle them with a big pinch of black pepper. Taste for seasoning
   and add in some salt if necessary.
 - Meanwhile, rinse the green parts and roughly chop them up. Heat a
   tablespoon of olive oil in a large pan. Sauté the chopped greens
   until they are lightly wilted, 2-3 minutes. Stir in the rest of the
   miso paste and make sure that the green leafs are coated with the
   paste. Add in ¼ teaspoon freshly ground black pepper. Taste for
   seasoning and add in if necessary.
 - Transfer the warm greens in a large salad bowl. Spread the roasted
   turnips on top of the greens.
 - Serve immediately.