From the class Code Toolkit Python · Fall 2021
week11-part3.py
cookbook={}
cookbook["Horchata"] = '''### Ingredients
- [ ] 1.5 cups rice
- [ ] 1 can 14oz. sweetened condensed milk
- [ ] 1 cup whole milk
- [ ] 5 cups hot water
- [ ] 2 cinnamon sticks
- [ ] 1 tsp.ground cinnamon add to taste
----
### Instructions
- In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
- Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
- Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
- Uncover the mixture. Remove the cinnamon sticks and discard.
- Strain the mixture to separate the rice. Reserve the liquid.
- Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
- Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
- Serve over ice with a sprinkle of cinnamon
----
### Notes
#### Substitutions
- For a less sweet drink, reduce the sweetened condensed milk by half.
- For a dairy-free horchata, substitute 1 cup of unsweetened, unflavored almond milk for the whole milk.
- If it is too thick, add 1 cup cold water and stir well.
#### Storage
- Horchata will keep for 2 days in the refrigerator.
'''
cookbook["Shakshuka"] = '''### Ingredients
- [ ] 6 large eggs
- [ ] salt and pepper to taste
- [ ] 1 small bunch fresh cilantro chopped
- [ ] 1 small bunch fresh parsley chopped
- [ ] 1 28-ounce can whole peeled tomatoes
- [ ] 1/4 tsp chili powder
- [ ] 4 garlic cloves finely chopped
- [ ] 1 tsp cumin
- [ ] 2 tsp paprika
- [ ] 1 medium onion diced
- [ ] 1 red bell pepper seeded and diced
----
### Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
----
### Notes
- If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
'''
cookbook["Pork Tenderloins"] = '''### Ingredients
- [ ] 2 tbsp extra virgin olive oil
- [ ] 1 tbsp celtic sea salt and fresh cracked pepper
- [ ] 2 lb pork tenderloin, optional: pre-marinate pork before cooking
- [ ] 4 tbsp butter, sliced into 4-6 pats
- [ ] 2 tbsp diced garlic
- [ ] 1 tsp dried basil*
- [ ] 1 tsp dried oregano*
- [ ] 1 tsp dried thyme*
- [ ] 1 tsp dried parsley*
- [ ] 1/2 tsp dried sage*
- [ ] *OR 2 tbsp Italian Herb Seasoning Blend
----
### Instructions
Preheat oven to 350 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.
To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
'''
cookbook["Pizza Dough"] = '''### Ingredients
- [ ] 1 cup warm water 105-110 degrees F
- [ ] 1 TBS sugar
- [ ] 1 TBS active dry yeast
- [ ] 1 TBS olive oil
- [ ] 2 to 2.5 cups all purpose flour
- [ ] 1 tsp salt
----
### Instructions
- Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.
- Put warm water into a large mixing bowl.
- Add sugar and yeast and stir to combine.
- Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
- Add olive oil and gently stir to combine.
- Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
- Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
- Roll dough into your desired shape and gently transfer to your prepared pan.
- To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).
- Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.
- Add pizza sauce and toppings of choice!
- Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.
- Let cool, cut and serve.
'''
cookbook["Mac and Cheese"] = '''### Ingredients
- [ ] 2 boxes of pasta 1 of elbows 1 of butterflies (dont use all of it unless you're ok with having extra pasta left over which is what I do so i dont know exactly how much honestly eyeball it? Maybe like half of each box? Maybe a bit more?)
- [ ] 6 tablespoons of lard or butter
- [ ] 6 tablespoons all purpose flour white or whole wheat doesn't really matter
- [ ] 4 cups milk (none of that skim garbage!)
- [ ] 1 teaspoon each salt and pepper
- [ ] As much red cayene as you can handle YOU CAN ALWAYS AD MORE BUT YOU CANT TAKE ANY OUT DO NOT ADD TOO MUCH 1 teaspoon is def too much
- [ ] 4 cups of shredded cheese 2 cups have to be some sort of american cheese like the classic american and 2 cups have to be some sort of polish cheese like edam rycki or some other one you like
- [ ] 1 Kielbasa
- [ ] 1 yellow onion
- [ ] 1 tomato
----
### Instructions
Shred all the cheese, cut a as much kielbasa as you like into small bits, dice one small white onion and dice one tomato.
Preheat oven to 350 degrees.
Put pasta in a pot of water and bring to a boil.
While the pasta cooks, melt the lard (or butter) in a skillet or pot large enough to hold the pasta when it's done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add the red cayene, salt, and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce along with onions, kielbasa, and tomato.
Stir the pasta into the sauce and bake in a dish greased in lard(or butter) until golden and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
'''
cookbook["Kimchi"] = '''[https://food52.com/blog/24124-how-to-make-kimchi-recipe](https://food52.com/blog/24124-how-to-make-kimchi-recipe)
### Ingredients
- [ ] **1 head [napa cabbage](https://www.maangchi.com/ingredient/napa-cabbage)** ("You're only making one head, right? That'll be plenty for you.")
- [ ] **1 small [daikon radish](https://www.maangchi.com/ingredient/daikon-radish)** ("This gets cut up into little matchsticks and goes into the sauce. Makes the kimchi taste fresh.")
- [ ] **5 scallions, cut into 1-inch pieces** ("Scallions make a world of difference.")
- [ ] **1 potato** ("You know that rice flour paste most kimchi recipes call for? I've actually started using a potato instead. Works better.")
- [ ] **6 to 7 garlic cloves** ("That should be enough for one head of cabbage.")
- [ ] **1-inch piece ginger** ("I don't know, a pinky's worth?")
- [ ] **1/4 onion** ("A quarter of one should be enough for the sauce.")
- [ ] **1/4 [Asian pear](https://www.maangchi.com/ingredient/korean-pear)** ("You don't have to add this, but I always do. It's my secret.")
- [ ] **1/4 cup fish sauce** ("Usually it's anchovy sauce, but you have fish sauce at home right? Just use that.")
- [ ] **1/4 cup [salted shrimp](https://www.maangchi.com/ingredient/salted-shrimp)** ("You know what that is, right?")
- [ ] **1/2 cup *[gochugaru](https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ?tag=food52-20)* aka Korean red pepper powder** ("Your kimchi is only as good as the gochugaru you use. I bring mine over from Korea every year—high-quality, expensive stuff.")
- [ ] **Salt and sugar** ("Salt is the main ingredient! Sugar makes it taste better.")
- [ ] **Optional add-ins** ("Sometimes I like to add tomatoes, apples, bell peppers—the more *things* you add to the cabbage, the better everything will taste, really.")
----
### Instructions
Jean has a few rules about kimchi—and they’re not strict, mind you, but they’re hers. Which is to say that this kimchi is her kimchi and no one else’s. But in my highly subjective opinion, **this is the absolute best way to make it**. I’ll do my best to walk you through our notes from the phone call, but please, feel free to add your own flourishes here and there as you see fit. So much of this is to taste, anyway.
After I sent my mom pictures of the kimchi I made according to her verbal notes, she decided to make it too, this time writing down the measurements. These are her scribbles for a double recipe. Photo by Jean
#### 1. Brine the cabbage.
This first step is essential for a couple of reasons: 1) It kills off any harmful bacteria that may be in the vegetable, leaving room for the good bacteria, aka Lactobacillus, to grow during the lacto-fermentation process that gives kimchi its distinct, pleasurable tang. 2) It also removes water from the cell walls, which aids in preservation later and, more importantly, in flavor. I've always thought of it as: less water means more concentrated cabbage taste (plus, the sauce will penetrate better).
My phone call with Mom was revealing, to say the least. I thought I had remembered her dry-brining the cabbage all those years, which is to say: placing huge buckets of napa, each cut in half or into quarters lengthwise from the root-end to about halfway up to the greener leafier part (but not all the way through). Yes, she still cuts them this way, claiming that the kimchi, when left intact like this, ripens slower but ends up tasting crunchier and yummier. But tonight she mentioned a salt bath, or wet brine, which does sound like a more uniform way to draw out water from the cabbage.
I go home and try to fit the cabbage into the biggest bucket I've got: my salad spinner. Of course, it doesn't fit. So I cut it up into bite-size pieces (it fits!), cover with tap water, and sprinkle over a non-iodized table sea salt I accidentally bought the other day, thinking the grains would be much bigger (but guess what small-grained salt is perfect for?). I remember what my mom said about brining smaller pieces like this: You'll only need to do it for 2 to 3 hours, versus the 6 to 8–hour brine of those whole heads. (I added the scallions here too, with the idea in mind that I'm also "kimchi-ing" them.)
One important tip my mom mentioned is to *smoosh* the cabbage around, making sure the salt and water and all of the vegetables get properly, evenly, salted.
Drain, then let sit while you prepare the sauce.
From Our Shop
[### Onyx Airtight Storage Container Set $50–$94](https://food52.com/shop/products/2970-airtight-storage-container-set)
[### Kilner Glass Fermentation Jar $50](https://food52.com/shop/products/5828-kilner-glass-fermentation-jar)
#### 2. Make the sauce.
This next part is the easiest. Well, kind of. First, you have to make the paste, which will become the base of the kimchi sauce. This paste is really just a vehicle for all of the seasonings, to stretch the sauce so it covers more cabbage. I was shocked to learn that my mom now makes hers with...a potato! For years I watched her do it the classic way with glutinous rice flour, water, bubbled away until thick, then cooled. But I just tried her new method (which she picked up from her sister in Seoul) and it worked great.
For Jean's paste: Peel a potato, then grate it directly into a cup or so of boiling water until you've got a thick puree.
Full disclosure: I did this wrong; I thought she had told me to cook the potato first. But it actually turned out fine! There doesn't seem to be much of a difference between grating a cooked potato and mixing it into water versus grating a raw potato and cooking it in water.
I ended up only needing about half of the potato to create a loose mashed potato situation. Don't worry too much about whether it's too thick or too thin; you'll only need about 1/2 cup of this stuff for this kimchi recipe. But if you're like my mom, you'll make more.
Here's why: Jean likes to make a big batch of kimchi sauce and keep some back in the freezer so she can "kimchi" anything at a moment's notice. So if you end up with extra potato paste, don't throw it out.
Confession: I forgot the daikon. Still tasted great, though! Photo by Me
Now we're at the easy part. In a small food processor, blitz the garlic, ginger, onion, pear, fish sauce, salted shrimp, gochugaru, and (to taste) salt and sugar. Stir this gorgeous red paste into the potato paste. At this point I actually don't even bother to taste (neither does my mom). What matters is how your seasonings taste *with* the cabbage. So onto the next step...
#### 3. Smoosh it all around.
Just get in there! (With clean hands.)
The Korean-mom move would've been to wear kitchen gloves here, but I haven't graduated to those yet. Photo by Me
#### 4. Taste, taste, taste.
Growing up, this is the point at which my mom would hold a container of salt in one hand and mix with the other, crouched down over a huge plastic bowl filled with crimson kimchi. She'd taste as she went, adjusting the salt, sugar, and red pepper powder until it was just right. I'd be watching from a couple feet away, her little taster; she'd call me over and pick out one perfect piece, wiping off any excess sauce, folding it up, holding it out ("Open!"), and placing it in my mouth.
"More salt? More sugar?" she'd ask.
Unfermented kimchi tastes great—different, but great. Which is why it's important to adjust at this stage according to your own tastes. Ask yourself: Does it need more salt? More sweetness? When I made this kimchi recently, I felt that it needed more savoriness, so I added another tablespoon of the salted shrimp.
My breath is pretty garlicky at this point from all the tasting. Photo by Me
#### 5. Jar the kimchi and wait.
Large mason jars are great for storing and fermenting kimchi (but I just reuse old 3-pound H Mart kimchi buckets). Sometimes my mom sets aside a small portion of the unfermented kimchi so she and my dad can enjoy it throughout the week. But if you're in it for the funky stuff, then leave on the counter at room temperature for about 24 hours, then place in the fridge for a week or so. I like to taste as I go, i.e. 3 days later, 7 days later, 14 days later, because each version will taste different and funkier the longer it sits in the fridge.
Or if you're like my mom, you'll buy two (two!) separate kimchi fridges—one in the basement and one in the garage—to store your sta$h. And you'll forget about it completely until it's nice and ripe and rank, perfect for Korean dishes like kimchi *jjigae* and [kimchi fried rice](https://food52.com/recipes/77541-jean-s-kimchi-fried-rice-with-nori).
'''
while True:
requestedDish = input("Type the name of a recipe: ")
if requestedDish in cookbook:
print(cookbook[requestedDish])
else:
addRecipe = input(requestedDish + " is not in the cookbook.")week11-part4.py
cookbook={}
cookbook["Horchata"] = '''### Ingredients
- [ ] 1.5 cups rice
- [ ] 1 can 14oz. sweetened condensed milk
- [ ] 1 cup whole milk
- [ ] 5 cups hot water
- [ ] 2 cinnamon sticks
- [ ] 1 tsp.ground cinnamon add to taste
----
### Instructions
- In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
- Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
- Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
- Uncover the mixture. Remove the cinnamon sticks and discard.
- Strain the mixture to separate the rice. Reserve the liquid.
- Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
- Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
- Serve over ice with a sprinkle of cinnamon
----
### Notes
#### Substitutions
- For a less sweet drink, reduce the sweetened condensed milk by half.
- For a dairy-free horchata, substitute 1 cup of unsweetened, unflavored almond milk for the whole milk.
- If it is too thick, add 1 cup cold water and stir well.
#### Storage
- Horchata will keep for 2 days in the refrigerator.
'''
cookbook["Shakshuka"] = '''### Ingredients
- [ ] 6 large eggs
- [ ] salt and pepper to taste
- [ ] 1 small bunch fresh cilantro chopped
- [ ] 1 small bunch fresh parsley chopped
- [ ] 1 28-ounce can whole peeled tomatoes
- [ ] 1/4 tsp chili powder
- [ ] 4 garlic cloves finely chopped
- [ ] 1 tsp cumin
- [ ] 2 tsp paprika
- [ ] 1 medium onion diced
- [ ] 1 red bell pepper seeded and diced
----
### Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
----
### Notes
- If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
'''
cookbook["Pork Tenderloins"] = '''### Ingredients
- [ ] 2 tbsp extra virgin olive oil
- [ ] 1 tbsp celtic sea salt and fresh cracked pepper
- [ ] 2 lb pork tenderloin, optional: pre-marinate pork before cooking
- [ ] 4 tbsp butter, sliced into 4-6 pats
- [ ] 2 tbsp diced garlic
- [ ] 1 tsp dried basil*
- [ ] 1 tsp dried oregano*
- [ ] 1 tsp dried thyme*
- [ ] 1 tsp dried parsley*
- [ ] 1/2 tsp dried sage*
- [ ] *OR 2 tbsp Italian Herb Seasoning Blend
----
### Instructions
Preheat oven to 350 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.
To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
'''
cookbook["Pizza Dough"] = '''### Ingredients
- [ ] 1 cup warm water 105-110 degrees F
- [ ] 1 TBS sugar
- [ ] 1 TBS active dry yeast
- [ ] 1 TBS olive oil
- [ ] 2 to 2.5 cups all purpose flour
- [ ] 1 tsp salt
----
### Instructions
- Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.
- Put warm water into a large mixing bowl.
- Add sugar and yeast and stir to combine.
- Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
- Add olive oil and gently stir to combine.
- Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
- Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
- Roll dough into your desired shape and gently transfer to your prepared pan.
- To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).
- Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.
- Add pizza sauce and toppings of choice!
- Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.
- Let cool, cut and serve.
'''
cookbook["Mac and Cheese"] = '''### Ingredients
- [ ] 2 boxes of pasta 1 of elbows 1 of butterflies (dont use all of it unless you're ok with having extra pasta left over which is what I do so i dont know exactly how much honestly eyeball it? Maybe like half of each box? Maybe a bit more?)
- [ ] 6 tablespoons of lard or butter
- [ ] 6 tablespoons all purpose flour white or whole wheat doesn't really matter
- [ ] 4 cups milk (none of that skim garbage!)
- [ ] 1 teaspoon each salt and pepper
- [ ] As much red cayene as you can handle YOU CAN ALWAYS AD MORE BUT YOU CANT TAKE ANY OUT DO NOT ADD TOO MUCH 1 teaspoon is def too much
- [ ] 4 cups of shredded cheese 2 cups have to be some sort of american cheese like the classic american and 2 cups have to be some sort of polish cheese like edam rycki or some other one you like
- [ ] 1 Kielbasa
- [ ] 1 yellow onion
- [ ] 1 tomato
----
### Instructions
Shred all the cheese, cut a as much kielbasa as you like into small bits, dice one small white onion and dice one tomato.
Preheat oven to 350 degrees.
Put pasta in a pot of water and bring to a boil.
While the pasta cooks, melt the lard (or butter) in a skillet or pot large enough to hold the pasta when it's done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add the red cayene, salt, and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce along with onions, kielbasa, and tomato.
Stir the pasta into the sauce and bake in a dish greased in lard(or butter) until golden and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
'''
cookbook["Kimchi"] = '''[https://food52.com/blog/24124-how-to-make-kimchi-recipe](https://food52.com/blog/24124-how-to-make-kimchi-recipe)
### Ingredients
- [ ] **1 head [napa cabbage](https://www.maangchi.com/ingredient/napa-cabbage)** ("You're only making one head, right? That'll be plenty for you.")
- [ ] **1 small [daikon radish](https://www.maangchi.com/ingredient/daikon-radish)** ("This gets cut up into little matchsticks and goes into the sauce. Makes the kimchi taste fresh.")
- [ ] **5 scallions, cut into 1-inch pieces** ("Scallions make a world of difference.")
- [ ] **1 potato** ("You know that rice flour paste most kimchi recipes call for? I've actually started using a potato instead. Works better.")
- [ ] **6 to 7 garlic cloves** ("That should be enough for one head of cabbage.")
- [ ] **1-inch piece ginger** ("I don't know, a pinky's worth?")
- [ ] **1/4 onion** ("A quarter of one should be enough for the sauce.")
- [ ] **1/4 [Asian pear](https://www.maangchi.com/ingredient/korean-pear)** ("You don't have to add this, but I always do. It's my secret.")
- [ ] **1/4 cup fish sauce** ("Usually it's anchovy sauce, but you have fish sauce at home right? Just use that.")
- [ ] **1/4 cup [salted shrimp](https://www.maangchi.com/ingredient/salted-shrimp)** ("You know what that is, right?")
- [ ] **1/2 cup *[gochugaru](https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ?tag=food52-20)* aka Korean red pepper powder** ("Your kimchi is only as good as the gochugaru you use. I bring mine over from Korea every year—high-quality, expensive stuff.")
- [ ] **Salt and sugar** ("Salt is the main ingredient! Sugar makes it taste better.")
- [ ] **Optional add-ins** ("Sometimes I like to add tomatoes, apples, bell peppers—the more *things* you add to the cabbage, the better everything will taste, really.")
----
### Instructions
Jean has a few rules about kimchi—and they’re not strict, mind you, but they’re hers. Which is to say that this kimchi is her kimchi and no one else’s. But in my highly subjective opinion, **this is the absolute best way to make it**. I’ll do my best to walk you through our notes from the phone call, but please, feel free to add your own flourishes here and there as you see fit. So much of this is to taste, anyway.
After I sent my mom pictures of the kimchi I made according to her verbal notes, she decided to make it too, this time writing down the measurements. These are her scribbles for a double recipe. Photo by Jean
#### 1. Brine the cabbage.
This first step is essential for a couple of reasons: 1) It kills off any harmful bacteria that may be in the vegetable, leaving room for the good bacteria, aka Lactobacillus, to grow during the lacto-fermentation process that gives kimchi its distinct, pleasurable tang. 2) It also removes water from the cell walls, which aids in preservation later and, more importantly, in flavor. I've always thought of it as: less water means more concentrated cabbage taste (plus, the sauce will penetrate better).
My phone call with Mom was revealing, to say the least. I thought I had remembered her dry-brining the cabbage all those years, which is to say: placing huge buckets of napa, each cut in half or into quarters lengthwise from the root-end to about halfway up to the greener leafier part (but not all the way through). Yes, she still cuts them this way, claiming that the kimchi, when left intact like this, ripens slower but ends up tasting crunchier and yummier. But tonight she mentioned a salt bath, or wet brine, which does sound like a more uniform way to draw out water from the cabbage.
I go home and try to fit the cabbage into the biggest bucket I've got: my salad spinner. Of course, it doesn't fit. So I cut it up into bite-size pieces (it fits!), cover with tap water, and sprinkle over a non-iodized table sea salt I accidentally bought the other day, thinking the grains would be much bigger (but guess what small-grained salt is perfect for?). I remember what my mom said about brining smaller pieces like this: You'll only need to do it for 2 to 3 hours, versus the 6 to 8–hour brine of those whole heads. (I added the scallions here too, with the idea in mind that I'm also "kimchi-ing" them.)
One important tip my mom mentioned is to *smoosh* the cabbage around, making sure the salt and water and all of the vegetables get properly, evenly, salted.
Drain, then let sit while you prepare the sauce.
From Our Shop
[### Onyx Airtight Storage Container Set $50–$94](https://food52.com/shop/products/2970-airtight-storage-container-set)
[### Kilner Glass Fermentation Jar $50](https://food52.com/shop/products/5828-kilner-glass-fermentation-jar)
#### 2. Make the sauce.
This next part is the easiest. Well, kind of. First, you have to make the paste, which will become the base of the kimchi sauce. This paste is really just a vehicle for all of the seasonings, to stretch the sauce so it covers more cabbage. I was shocked to learn that my mom now makes hers with...a potato! For years I watched her do it the classic way with glutinous rice flour, water, bubbled away until thick, then cooled. But I just tried her new method (which she picked up from her sister in Seoul) and it worked great.
For Jean's paste: Peel a potato, then grate it directly into a cup or so of boiling water until you've got a thick puree.
Full disclosure: I did this wrong; I thought she had told me to cook the potato first. But it actually turned out fine! There doesn't seem to be much of a difference between grating a cooked potato and mixing it into water versus grating a raw potato and cooking it in water.
I ended up only needing about half of the potato to create a loose mashed potato situation. Don't worry too much about whether it's too thick or too thin; you'll only need about 1/2 cup of this stuff for this kimchi recipe. But if you're like my mom, you'll make more.
Here's why: Jean likes to make a big batch of kimchi sauce and keep some back in the freezer so she can "kimchi" anything at a moment's notice. So if you end up with extra potato paste, don't throw it out.
Confession: I forgot the daikon. Still tasted great, though! Photo by Me
Now we're at the easy part. In a small food processor, blitz the garlic, ginger, onion, pear, fish sauce, salted shrimp, gochugaru, and (to taste) salt and sugar. Stir this gorgeous red paste into the potato paste. At this point I actually don't even bother to taste (neither does my mom). What matters is how your seasonings taste *with* the cabbage. So onto the next step...
#### 3. Smoosh it all around.
Just get in there! (With clean hands.)
The Korean-mom move would've been to wear kitchen gloves here, but I haven't graduated to those yet. Photo by Me
#### 4. Taste, taste, taste.
Growing up, this is the point at which my mom would hold a container of salt in one hand and mix with the other, crouched down over a huge plastic bowl filled with crimson kimchi. She'd taste as she went, adjusting the salt, sugar, and red pepper powder until it was just right. I'd be watching from a couple feet away, her little taster; she'd call me over and pick out one perfect piece, wiping off any excess sauce, folding it up, holding it out ("Open!"), and placing it in my mouth.
"More salt? More sugar?" she'd ask.
Unfermented kimchi tastes great—different, but great. Which is why it's important to adjust at this stage according to your own tastes. Ask yourself: Does it need more salt? More sweetness? When I made this kimchi recently, I felt that it needed more savoriness, so I added another tablespoon of the salted shrimp.
My breath is pretty garlicky at this point from all the tasting. Photo by Me
#### 5. Jar the kimchi and wait.
Large mason jars are great for storing and fermenting kimchi (but I just reuse old 3-pound H Mart kimchi buckets). Sometimes my mom sets aside a small portion of the unfermented kimchi so she and my dad can enjoy it throughout the week. But if you're in it for the funky stuff, then leave on the counter at room temperature for about 24 hours, then place in the fridge for a week or so. I like to taste as I go, i.e. 3 days later, 7 days later, 14 days later, because each version will taste different and funkier the longer it sits in the fridge.
Or if you're like my mom, you'll buy two (two!) separate kimchi fridges—one in the basement and one in the garage—to store your sta$h. And you'll forget about it completely until it's nice and ripe and rank, perfect for Korean dishes like kimchi *jjigae* and [kimchi fried rice](https://food52.com/recipes/77541-jean-s-kimchi-fried-rice-with-nori).
'''
cookbook["Syrniki"] = '''### Ingredients
- [ ] 2 lbs of ricotta cheese strained
- [ ] 1/2 cup of flour
- [ ] 2 tbsp of sugar
- [ ] 1 tsp of salt
- [ ] 2 eggs
----
### Instructions
Icecream scoop them
Cover in flour
Fry
'''
requestedDish = ""
while requestedDish != "exit":
requestedDish = input("Type the name of a recipe: ")
if requestedDish in cookbook:
print(cookbook[requestedDish])
elif requestedDish == "exit":
print("OK, bye!")
else:
addRecipe = input(requestedDish + " is not in the cookbook. Would you like to add it? (y/n)")
if str(addRecipe) == "y":
providedRecipe = input("Please enter a recipe for that dish")
cookbook[requestedDish] = providedRecipe
print("Thank you for teaching me how to make " + requestedDish)
else:
print("Oh... ok... :( I guess I'll never learn how to make " + requestedDish)cookbook.py
import json
cookbook={}
cookbook["Horchata"] = '''### Ingredients
- [ ] 1.5 cups rice
- [ ] 1 can 14oz. sweetened condensed milk
- [ ] 1 cup whole milk
- [ ] 5 cups hot water
- [ ] 2 cinnamon sticks
- [ ] 1 tsp.ground cinnamon add to taste
----
### Instructions
- In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks.
- Pour hot water into the mixture and stir until the sweetened condensed milk dissolves.
- Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours. Refrigerate up to 12 hours for a more concentrated flavor.
- Uncover the mixture. Remove the cinnamon sticks and discard.
- Strain the mixture to separate the rice. Reserve the liquid.
- Add the rice and 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
- Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
- Serve over ice with a sprinkle of cinnamon
----
### Notes
#### Substitutions
- For a less sweet drink, reduce the sweetened condensed milk by half.
- For a dairy-free horchata, substitute 1 cup of unsweetened, unflavored almond milk for the whole milk.
- If it is too thick, add 1 cup cold water and stir well.
#### Storage
- Horchata will keep for 2 days in the refrigerator.
'''
cookbook["Shakshuka"] = '''### Ingredients
- [ ] 6 large eggs
- [ ] salt and pepper to taste
- [ ] 1 small bunch fresh cilantro chopped
- [ ] 1 small bunch fresh parsley chopped
- [ ] 1 28-ounce can whole peeled tomatoes
- [ ] 1/4 tsp chili powder
- [ ] 4 garlic cloves finely chopped
- [ ] 1 tsp cumin
- [ ] 2 tsp paprika
- [ ] 1 medium onion diced
- [ ] 1 red bell pepper seeded and diced
----
### Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
----
### Notes
- If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
'''
cookbook["Pork Tenderloins"] = '''### Ingredients
- [ ] 2 tbsp extra virgin olive oil
- [ ] 1 tbsp celtic sea salt and fresh cracked pepper
- [ ] 2 lb pork tenderloin, optional: pre-marinate pork before cooking
- [ ] 4 tbsp butter, sliced into 4-6 pats
- [ ] 2 tbsp diced garlic
- [ ] 1 tsp dried basil*
- [ ] 1 tsp dried oregano*
- [ ] 1 tsp dried thyme*
- [ ] 1 tsp dried parsley*
- [ ] 1/2 tsp dried sage*
- [ ] *OR 2 tbsp Italian Herb Seasoning Blend
----
### Instructions
Preheat oven to 350 degrees.
Line baking sheet with aluminum foil.
In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
Generously season meat with salt and pepper.
In a large pan, heat oil until shimmery.
Add to pan, and cook on all sides until dark golden brown.
Transfer to baking sheet.
Generously coat with herb mix.
Place pats of butter on top of the pork.
Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
Slice against the grain and serve immediately.
To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
'''
cookbook["Pizza Dough"] = '''### Ingredients
- [ ] 1 cup warm water 105-110 degrees F
- [ ] 1 TBS sugar
- [ ] 1 TBS active dry yeast
- [ ] 1 TBS olive oil
- [ ] 2 to 2.5 cups all purpose flour
- [ ] 1 tsp salt
----
### Instructions
- Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.
- Put warm water into a large mixing bowl.
- Add sugar and yeast and stir to combine.
- Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
- Add olive oil and gently stir to combine.
- Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
- Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
- Roll dough into your desired shape and gently transfer to your prepared pan.
- To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).
- Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.
- Add pizza sauce and toppings of choice!
- Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.
- Let cool, cut and serve.
'''
cookbook["Mac and Cheese"] = '''### Ingredients
- [ ] 2 boxes of pasta 1 of elbows 1 of butterflies (dont use all of it unless you're ok with having extra pasta left over which is what I do so i dont know exactly how much honestly eyeball it? Maybe like half of each box? Maybe a bit more?)
- [ ] 6 tablespoons of lard or butter
- [ ] 6 tablespoons all purpose flour white or whole wheat doesn't really matter
- [ ] 4 cups milk (none of that skim garbage!)
- [ ] 1 teaspoon each salt and pepper
- [ ] As much red cayene as you can handle YOU CAN ALWAYS AD MORE BUT YOU CANT TAKE ANY OUT DO NOT ADD TOO MUCH 1 teaspoon is def too much
- [ ] 4 cups of shredded cheese 2 cups have to be some sort of american cheese like the classic american and 2 cups have to be some sort of polish cheese like edam rycki or some other one you like
- [ ] 1 Kielbasa
- [ ] 1 yellow onion
- [ ] 1 tomato
----
### Instructions
Shred all the cheese, cut a as much kielbasa as you like into small bits, dice one small white onion and dice one tomato.
Preheat oven to 350 degrees.
Put pasta in a pot of water and bring to a boil.
While the pasta cooks, melt the lard (or butter) in a skillet or pot large enough to hold the pasta when it's done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add the red cayene, salt, and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce along with onions, kielbasa, and tomato.
Stir the pasta into the sauce and bake in a dish greased in lard(or butter) until golden and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
'''
cookbook["Kimchi"] = '''[https://food52.com/blog/24124-how-to-make-kimchi-recipe](https://food52.com/blog/24124-how-to-make-kimchi-recipe)
### Ingredients
- [ ] **1 head [napa cabbage](https://www.maangchi.com/ingredient/napa-cabbage)** ("You're only making one head, right? That'll be plenty for you.")
- [ ] **1 small [daikon radish](https://www.maangchi.com/ingredient/daikon-radish)** ("This gets cut up into little matchsticks and goes into the sauce. Makes the kimchi taste fresh.")
- [ ] **5 scallions, cut into 1-inch pieces** ("Scallions make a world of difference.")
- [ ] **1 potato** ("You know that rice flour paste most kimchi recipes call for? I've actually started using a potato instead. Works better.")
- [ ] **6 to 7 garlic cloves** ("That should be enough for one head of cabbage.")
- [ ] **1-inch piece ginger** ("I don't know, a pinky's worth?")
- [ ] **1/4 onion** ("A quarter of one should be enough for the sauce.")
- [ ] **1/4 [Asian pear](https://www.maangchi.com/ingredient/korean-pear)** ("You don't have to add this, but I always do. It's my secret.")
- [ ] **1/4 cup fish sauce** ("Usually it's anchovy sauce, but you have fish sauce at home right? Just use that.")
- [ ] **1/4 cup [salted shrimp](https://www.maangchi.com/ingredient/salted-shrimp)** ("You know what that is, right?")
- [ ] **1/2 cup *[gochugaru](https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ?tag=food52-20)* aka Korean red pepper powder** ("Your kimchi is only as good as the gochugaru you use. I bring mine over from Korea every year—high-quality, expensive stuff.")
- [ ] **Salt and sugar** ("Salt is the main ingredient! Sugar makes it taste better.")
- [ ] **Optional add-ins** ("Sometimes I like to add tomatoes, apples, bell peppers—the more *things* you add to the cabbage, the better everything will taste, really.")
----
### Instructions
Jean has a few rules about kimchi—and they’re not strict, mind you, but they’re hers. Which is to say that this kimchi is her kimchi and no one else’s. But in my highly subjective opinion, **this is the absolute best way to make it**. I’ll do my best to walk you through our notes from the phone call, but please, feel free to add your own flourishes here and there as you see fit. So much of this is to taste, anyway.
After I sent my mom pictures of the kimchi I made according to her verbal notes, she decided to make it too, this time writing down the measurements. These are her scribbles for a double recipe. Photo by Jean
#### 1. Brine the cabbage.
This first step is essential for a couple of reasons: 1) It kills off any harmful bacteria that may be in the vegetable, leaving room for the good bacteria, aka Lactobacillus, to grow during the lacto-fermentation process that gives kimchi its distinct, pleasurable tang. 2) It also removes water from the cell walls, which aids in preservation later and, more importantly, in flavor. I've always thought of it as: less water means more concentrated cabbage taste (plus, the sauce will penetrate better).
My phone call with Mom was revealing, to say the least. I thought I had remembered her dry-brining the cabbage all those years, which is to say: placing huge buckets of napa, each cut in half or into quarters lengthwise from the root-end to about halfway up to the greener leafier part (but not all the way through). Yes, she still cuts them this way, claiming that the kimchi, when left intact like this, ripens slower but ends up tasting crunchier and yummier. But tonight she mentioned a salt bath, or wet brine, which does sound like a more uniform way to draw out water from the cabbage.
I go home and try to fit the cabbage into the biggest bucket I've got: my salad spinner. Of course, it doesn't fit. So I cut it up into bite-size pieces (it fits!), cover with tap water, and sprinkle over a non-iodized table sea salt I accidentally bought the other day, thinking the grains would be much bigger (but guess what small-grained salt is perfect for?). I remember what my mom said about brining smaller pieces like this: You'll only need to do it for 2 to 3 hours, versus the 6 to 8–hour brine of those whole heads. (I added the scallions here too, with the idea in mind that I'm also "kimchi-ing" them.)
One important tip my mom mentioned is to *smoosh* the cabbage around, making sure the salt and water and all of the vegetables get properly, evenly, salted.
Drain, then let sit while you prepare the sauce.
From Our Shop
[### Onyx Airtight Storage Container Set $50–$94](https://food52.com/shop/products/2970-airtight-storage-container-set)
[### Kilner Glass Fermentation Jar $50](https://food52.com/shop/products/5828-kilner-glass-fermentation-jar)
#### 2. Make the sauce.
This next part is the easiest. Well, kind of. First, you have to make the paste, which will become the base of the kimchi sauce. This paste is really just a vehicle for all of the seasonings, to stretch the sauce so it covers more cabbage. I was shocked to learn that my mom now makes hers with...a potato! For years I watched her do it the classic way with glutinous rice flour, water, bubbled away until thick, then cooled. But I just tried her new method (which she picked up from her sister in Seoul) and it worked great.
For Jean's paste: Peel a potato, then grate it directly into a cup or so of boiling water until you've got a thick puree.
Full disclosure: I did this wrong; I thought she had told me to cook the potato first. But it actually turned out fine! There doesn't seem to be much of a difference between grating a cooked potato and mixing it into water versus grating a raw potato and cooking it in water.
I ended up only needing about half of the potato to create a loose mashed potato situation. Don't worry too much about whether it's too thick or too thin; you'll only need about 1/2 cup of this stuff for this kimchi recipe. But if you're like my mom, you'll make more.
Here's why: Jean likes to make a big batch of kimchi sauce and keep some back in the freezer so she can "kimchi" anything at a moment's notice. So if you end up with extra potato paste, don't throw it out.
Confession: I forgot the daikon. Still tasted great, though! Photo by Me
Now we're at the easy part. In a small food processor, blitz the garlic, ginger, onion, pear, fish sauce, salted shrimp, gochugaru, and (to taste) salt and sugar. Stir this gorgeous red paste into the potato paste. At this point I actually don't even bother to taste (neither does my mom). What matters is how your seasonings taste *with* the cabbage. So onto the next step...
#### 3. Smoosh it all around.
Just get in there! (With clean hands.)
The Korean-mom move would've been to wear kitchen gloves here, but I haven't graduated to those yet. Photo by Me
#### 4. Taste, taste, taste.
Growing up, this is the point at which my mom would hold a container of salt in one hand and mix with the other, crouched down over a huge plastic bowl filled with crimson kimchi. She'd taste as she went, adjusting the salt, sugar, and red pepper powder until it was just right. I'd be watching from a couple feet away, her little taster; she'd call me over and pick out one perfect piece, wiping off any excess sauce, folding it up, holding it out ("Open!"), and placing it in my mouth.
"More salt? More sugar?" she'd ask.
Unfermented kimchi tastes great—different, but great. Which is why it's important to adjust at this stage according to your own tastes. Ask yourself: Does it need more salt? More sweetness? When I made this kimchi recently, I felt that it needed more savoriness, so I added another tablespoon of the salted shrimp.
My breath is pretty garlicky at this point from all the tasting. Photo by Me
#### 5. Jar the kimchi and wait.
Large mason jars are great for storing and fermenting kimchi (but I just reuse old 3-pound H Mart kimchi buckets). Sometimes my mom sets aside a small portion of the unfermented kimchi so she and my dad can enjoy it throughout the week. But if you're in it for the funky stuff, then leave on the counter at room temperature for about 24 hours, then place in the fridge for a week or so. I like to taste as I go, i.e. 3 days later, 7 days later, 14 days later, because each version will taste different and funkier the longer it sits in the fridge.
Or if you're like my mom, you'll buy two (two!) separate kimchi fridges—one in the basement and one in the garage—to store your sta$h. And you'll forget about it completely until it's nice and ripe and rank, perfect for Korean dishes like kimchi *jjigae* and [kimchi fried rice](https://food52.com/recipes/77541-jean-s-kimchi-fried-rice-with-nori).
'''
cookbook["Syrniki"] = '''### Ingredients
- [ ] 2 lbs of ricotta cheese strained
- [ ] 1/2 cup of flour
- [ ] 2 tbsp of sugar
- [ ] 1 tsp of salt
- [ ] 2 eggs
----
### Instructions
Icecream scoop them
Cover in flour
Fry
'''
requestedDish = ""
f = open("cookbook.json", "r")
file_contents = f.read()
cookbook = json.loads(file_contents)
print("Welcome to the cookbook!")
numRecipes = len(cookbook)
print("I know " + str(numRecipes) + " recipes.")
while requestedDish != "exit":
requestedDish = input("Type the name of a recipe: ")
if requestedDish in cookbook:
print(cookbook[requestedDish])
elif requestedDish == "exit":
print("OK, bye!")
f = open("cookbook.json", "w")
output = json.dumps(cookbook)
f.write(output)
f.close()
else:
addRecipe = input(requestedDish + " is not in the cookbook. Would you like to add it? (y/n)")
if str(addRecipe) == "y":
providedRecipe = input("Please enter a recipe for that dish")
cookbook[requestedDish] = providedRecipe
print("Thank you for teaching me how to make " + requestedDish)
else:
print("Oh... ok... :( I guess I'll never learn how to make " + requestedDish)