DELICATA SQUASH & RADICCHIO SALAD

Adapted from A Modern Way to Eat, by Anna Jones


Ingredients:

3 delicata squash, halved, seeded and cut into 1/2" half-moons
Olive oil
1 head radicchio
1/4 pomegranate, seeded
4 sprigs fresh mint

Dressing:
2 medjool dates, pitted
2 T balsamic vinegar
Juice of 1/2 lemon
2 T olive oil

Top with:
3/4 t za'atar
Crumbled feta (optional)


Methodology:

Preheat oven to 425°F / 220°C.

Toss delicata slices on a half sheet-pan with just enough olive oil, about 1 T.  Rub with your hands to cover, and then arrange in rows in a single layer, each half-moon pointing in the same direction (this makes them easier to flip).  Season with salt and roast in the oven for 10 minutes.  Using tongs, flip the slices and roast for another 15 minutes.  Flip once more, rotating pan, and roast for another 10-15 minutes, or until both sides are caramelized, and the inside of each slice is creamy and soft.

Meanwhile, mash the dates with the vinegar in a salad bowl.  (If the dates are too hard, place them and the vinegar in an oven-safe ramekin and roast with the squash for 5 minutes.  Remove, let cool, and then mash.)  Add the lemon juice and slowly whisk in the oil, so that an emulsion forms.  Pour into a small bowl and reserve.

Shred the radicchio and mint leaves, and toss in the salad bowl with the pomegranate seeds and half of the dressing.  Once the squash is finished roasting, add it to the bowl with the rest of the dressing and toss well.  Sprinkle with the za'atar and serve.


Roasted Squash Seeds:

Delicata squash seeds
Olive oil
Salt

Preheat oven to 330°F / 165°C.

Separate the seeds from the stringy membrane, discarding any dark or malformed seeds.  Rinse and drain well.  Spread on a foil-covered baking sheet, drizzle lightly with olive oil and sprinkle with salt.  Roast for 10 minutes, then stir.  Continue roasting until seeds are golden-brown and toasted, 5-10 minutes.  Cool and store in an air-tight jar.

BRUSSELS SPROUTS WITH GARLIC & ANCHOVY

From The Milk Street Cookbook
Serves 2 generously as a side dish


Ingredients:

1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice


Methodology:

In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.

In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes.  Help the anchovies disintegrate by mashing them with a rubber spatula.  Cook, stirring, until the garlic begins to color, 3-4 minutes.  Scrape the mixture into the sprout serving bowl.

Return the skillet to medium heat.  Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer.  Cook, without moving, until charred in spots (start checking at 3 minutes).  Flip and cook an additional 3-5 minutes.

Pour the sprouts into the serving bowl, top with the lemon juice, and toss well.  Top with additional pepper flakes and salt, if desired.

RED LENTIL CHICKEN CURRY

Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch

Ingredients:

1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth

5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced

To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce

Brown rice (see below)


Methodology:

Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream.  Add in the onion and cook, stirring, until the onion softens.  Add the garlic and lentils and cook, stirring, for an additional minute.

Pour in the remaining coconut milk, as well as 1 C of the chicken broth.  Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.

Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.

Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.


Brown rice:
From Martha Stewart

2 C long-grain brown rice*
2 1/2 C water
1/2 t salt

Combine all ingredients in a pot and bring to the boil.  Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes.  Let sit for 10 minutes, then fluff with a fork and serve.

*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.

KIMCHI UDON

Modified, from Bon Appetit
Serves 2-3

Ingredients:

2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions

2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter

3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving


Methodology:

Heat the shallot oil in a large skillet over medium heat.  Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes.  Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.

Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.

Serve, topped with scallions, sesame seeds and egg.

CABBAGE ROLLS

Modified, from Chef John.  This recipe makes about 16 smaller rolls or 12 large rolls, depending on the size of the cabbage leaves.  


Ingredients:

Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)

5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced

2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)

Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)

1 large green cabbage


Methodology:

Preheat the oven to 350°F.

Mix the filling together until it is uniform (don't worry about over-mixing it).

Bring a large pot half-filled with water to the boil.  Core the cabbage and place in the water, turning occasionally.  A cabbage leaf should detach from the head approx. every 45 seconds.  Detach as many leaves as possible, and set aside to cool.

Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.

Place a few leftover smaller cabbage leaves on the bottom of a large pot.  Top with half of the crushed tomatoes and half of the onion slices.  Season with salt and pepper.  Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base.  Repeat until all cabbage rolls have been placed, then top with another few leaves.  Pour over the broth and water, adding additional water if necessary to cover all the rolls. 

Cover pot and place in the oven to braise for 1 hour.  Check liquid level, pressing down on rolls if they are floating, and adding water if necessary.  Braise for another hour, checking occasionally.  Rolls are finished when they are tender and easily pierced with a fork.

Allow to cool slightly before serving rolls, well sauced, with crusty bread.

BUCKWHEAT CHOCOLATE CHIP COOKIES

Basically a half-recipe of Bon Appetit's version from Bien Cuit

Ingredients:

1 C buckwheat flour
6 1/2 t unsweetened cocoa powder
1 1/2 t baking powder
1 stick of butter (1/2 C), room temperature
3/4 C packed light brown sugar
1 t strong coffee or espresso
1/2 C chocolate chips
Coarse sea salt, for sprinkling atop cookies


Methodology:

Preheat oven to 350°F.
Whisk flour, cocoa powder and baking powder in a small bowl to combine and break up lumps.
Using a hand-mixer, beat sugar and butter in a large bowl until lighter and fluffy, 4 minutes.  Add coffee and mix briefly.  
Add flour mixture and mix with a rubber spatula until mixture is combined, then blend with the mixer until all ingredients are well-combined.
Stir in chocolate chips.
Roll dough into walnut-sized balls and place on a parchment-lined baking sheet, 1 1/2" apart.  Sprinkle with salt.
Bake for 10-12 minutes, cool on pan for 2 minutes, then cool on rack. 

BANANA BREAD

Almost entirely from epicurious.

Ingredients:

1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature

1 2/3 c flour, plus more for pan
1 t baking powder
1/2 t baking soda
1/2 t kosher salt

4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla

1/2 c toasted nuts
1/2 c blueberries


Methodology:

Preheat oven to 350°F.

Butter and flour a 5" x 9" loaf pan and set aside.

Mix flour, baking powder, soda and salt in a small bowl and set aside.

Combine bananas with the yogurt and vanilla in a small bowl and set aside.

Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes.  Add the eggs, one by one, and mix until uniform, about 2 minutes.  Add in the banana mixture, mixing until combined.  Add dry ingredients in two batches, mixing until just combined.  Fold in nuts and blueberries.  Pour into prepared pan and smooth surface with a spatula.

Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.

Cool in pan for 20 minutes, then release loaf onto a cutting board.

POTATO CURRY

Aloo hin From Maxi's Mo Mo and Bo Bo's Kitchen cookbook

Ingredients:

4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar

2 scallions, sliced thinly

Yogurt and Naan to serve


Methodology:

Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes).  Peel and chop into 1" cubes.  Return potato cubes to pot.

Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water.  Cook at high heat until the water has almost completely evaporated.

Mix in the scallions.  Dollop with yogurt and serve with naan.

LEMON BARS

Adapted from Cook's Illustrated

Ingredients:

Base:
1 c (5 ox) AP flour
1/4 c (1 3/4 oz) granulated sugar
1/2 t salt
8 T unsalted butter, melted

Filling:
1 c (7 oz) granulated sugar
2 T AP flour
2 t cream of tartar
1/4 t salt
3 large eggs plus 3 egg yolks
2 t grated lemon zest
2/3 c lemon juice (4 lemons)
4 T unsalted butter, cut into 8 pieces

2 T confectioners sugar


Methodology:

Combine the flour, granulated sugar and salt, and stir in the butter.  Press into a greased 8"x8" baking pan and bake at 350°F for 40 minutes, or until golden brown.  Remove from the oven, but leave oven on.

Add all filling ingredients but the butter to a saucepan and heat over medium-low heat, whisking constantly.  Once the filling begins to thicken, remove from heat and whisk in the butter, mixing until smooth.

Strain the filling onto the base and return to the oven for an additional 10 minutes.  Remove from oven and cool.  Dust with confectioners sugar, slice and serve.

***edited to add note: these turned out extremely sour, and the topping was quite liquid-y***

HALF-SOUR PICKLES

Ingredients:

4 kirby cucumbers, halved lengthwise
3.5% of water kosher salt*
1/4 t mustard seeds
1/4 t celery seeds
1/8 t dill seeds
1/8 t whole black peppercorns
3 garlic cloves, bashed and quartered*
1 t kefir
5 stems fresh dill
Cold tap water to fill pint jar


Methodology:

Place salt, kefir and spices in jar, and add about 1 c water.  Swirl to combine and dissolve salt.  Add cukes and dill stems, and fill jar completely with water, leaving 1/2" headroom at top.

Ferment 10 days in the fridge, and enjoy!

*8/8/18, edited to add: these turned out delicious, but too salty.  Reduce salt to 3.5% of actual amount of water that fits into the jar, rather than 3.5% of total volume.  The garlic flavor was also quite prominent, so reduce that a bit.

*9/18/18, edited to add: made a second batch following the above recommendations.  Also omitted the kefir.  The saltiness was corrected, but the pickles did not seem to sour, so must make sure to always include leftover brine or kefir.

CHU CHEE CURRY WITH SHRIMP

Chu Chee Ta-leh

Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste

500g medium shrimp, shelled and deveined
2 bell peppers, diced

2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)

30g fresh Thai basil

Methodology:

Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok.  Reserve the remaining coconut milk.  Add the curry paste to the skillet.  Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.

Add the shrimp, bell pepper and remaining coconut milk.  Cook until shrimp are pink on one side, then flip, about 2 minutes.

Add fish sauce, sugars and kaffir lime and simmer 1 more minute.  Remove from heat and stir in half the basil, reserving the rest for garnish.

Serve with steamed Korean short-grain rice, recipe below.



Korean short-grain rice:
from Maangchi

Ingredients:
1 C short-grain rice
1 C water

Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch.  Drain well.  Add to small pot with 1 C water.  Let rice soak in water for 30 minutes.  

Bring pot to boil over medium-high heat with lid on and cook for 10 minutes.  Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.

CILANTRO SALAD

Adapted from 101 Cookbooks


Ingredients:

Shallot oil:
1 1/2c neutral oil
10-20 shallots, sliced in 1/8" rounds

Salad:
1 bunch cilantro, very fresh, chopped
3 sprigs of mint (optional), sliced
3 sprigs of Thai basil (optional), sliced
1/8 head red cabbage, finely shaved

Dressing:
1/4 t. soy sauce
1/2 t. fish sauce
1/2 t. lime juice
1/2 t. rice syrup (or sugar)
2 T. shallot oil

To finish:
1/4 c. peanuts, toasted and smashed
Toasted, ground sesame seeds


Methodology:

Fry the shallots in the oil over medium heat, until they are toasted and deeply golden, 15-20 minutes.  Watch them carefully toward the end, as they scorch quickly.  Drain the shallots on paper towels and strain the oil into a jar.  Store the oil in the fridge.

Combine the salad ingredients in a bowl.  Whisk the dressing and toss with the salad to combine.  Top with peanuts and ground sesame seeds.  

WHOLE CHICKEN SOUP

Parts of the recipe from this nytimes recipe. 

It's best to start this the day prior to serving it. 

Ingredients:

For the broth:

1 whole chicken, 3-4 lbs, broken down into pieces

2 carrots, cut into chunks

1 large yellow onion, cut into quarters

3 celery stalks, cut into chunks

2 garlic cloves, smashed

1" ginger, peeled and smashed

12 sprigs parsley

2 sprigs thyme

8 peppercorns

1 star anise

2 bay leaves

For the soup:

1 large carrot, cut into small dice

1/2 celeriac, cut into small dice

1 yukon gold potato, cut into small dice

Chicken from the whole chicken, chopped

Dill, finely chopped

Chives, finely chopped

Methodology:

Place all the broth ingredients in a large pot and cover by 1" with water.  Bring to a boil and then reduce heat to gently simmer for 1.5-2 hours. 

Using tongs, remove the chicken pieces from the pot and cool on a baking sheet.  Using two forks, tease the chicken meat from the skin and bones.  Place the meat in the refrigerator.  Return the bones and skin to the pot and continue to simmer, reducing, for another half hour.  Strain the broth and cool, then refrigerate it.  Discard the solids.

---- The next day ----

Skim the chicken fat from the top of the chilled broth and store for another use.

Pour the chicken broth into a pot and bring to a simmer.  Add the carrot, celeriac and potato, and simmer until they're cooked, about 15 minutes.  Add as much chopped chicken as you want (I don't usually use all the meat) and heat until warm. 

Serve over spaezle, sprinkled with dill, chives and freshly ground black pepper.

FRENCH 75 COCKTAIL

From wikipedia: The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.

Serves 2


Ingredients:
Ensure all ingredients are very cold before mixing.

1 oz lemon juice = 2 T, 1 T per glass
1 oz simple syrup = 2 T
2 oz gin = 1/4 c
4 oz champagne = 1/2 c

Mix lemon juice, simple syrup and gin directly in serving flutes.  Top with champagne and enjoy!

BUTTERMILK GRANOLA

Adapted from Serious Eats.

Ingredients:

Grains, group 1:
340 g rolled oats
40 g wheat germ
30 g flax seeds
15 g chia seeds
225 g buttermilk
115 g butter, melted
1/2 t salt
200 g sugar
___________________

Nuts, group 2:
120 g pumpkin seeds
70 g almonds
60 g pecans
1/8 t kosher salt
___________________

Fruit, group 3:
115 g dried apricots
85 g dried cherries
55 g dried blueberries


Methodology:

Preheat oven to 350°F.

Combine group 1 ingredients, let stand 30 minutes.

Meanwhile, combine group 2 ingredients on a baking sheet.  Bake at 350°F for 10 minutes, tossing once.  Cool, chop into desired size.

Reduce oven to 300°F.

Bake group 1 at 300°F for 1 hour, tossing every 20 minutes.

Add groups 2 and 3 to group 1 on baking sheet, tossing carefully to combine.  Cool, store in a jar on the counter.

Please note all amounts are variable.  The only important relationships are between the dry grains and the buttermilk/butter/sugar/salt.  However, I often add considerably more oats without upsetting the balance.

SOAP SCENTS

Cedar Citrus Blend:
7g cedar essential oil
1.5g lemon e.o.
4g orange e.o.
2.5g litsea cubeba e.o.

= 15g total


Origins Face Wash Blend:
7g rose petals fragrance oil
2g lavender e.o.
2.2g + 10 drops geranium e.o.
13 drops anise e.o.
20 drops bergamot e.o.
20 drops orange e.o.
11 drops lemon e.o.
17 drops litsea cubeba e.o.
6 drops cardamom e.o.
10 drops Naturally Loveable blend

= 15g total

MAK-KIMCHI

"Easy kimchi" from Maangchi: https://www.maangchi.com/recipe/easy-kimchi

Ingredients:

Full      1/3         1/4      Recipe
10lb     3.3lb      2.5lb    Napa cabbage (baechu)
1c.       1/3c.      1/4c.    Salt

Porridge:
3c.       (1c.)      (3/4c.)  Water
1/2c.    (1/6c.)   (2T.)     Glutinous rice flour (chapssal garu)
1/4c.    (1T+1t) (1T)      Sugar

Sauce:
1c.        1/3c.     1/4c.    Fish sauce
1c.        1/3c.     1/4c.    Garlic, minced
1c.        1/3c.     1/4c.    Onion, minced
1-2T.     1-2t.      1/2-1t. Ginger root, minced

1c.        1/3c.     1/4c.    Gochugaru chili pepper flakes

Vegetables:
30         10          8        Scallions, diagonally cut into 1" pieces
2c.         2/3c.     1/2c.   Daikon radish, julienned
1c.         1/3c.     1/4c.   Carrot, julienned
4            1 1/2     1         Cucumber, cut into quarters and then 1/4" slices


Methodology:

Remove the tattered outer leaves from the cabbage(s) and cut cabbage into quarters, vertically.  Remove the wedge of core from each quarter and slice into bite-sized pieces (about 2" wide).  Soak in water, and then transfer into (a) bowl(s), layering cabbage and salt until both are exhausted.

Turn cabbage pieces every half hour 3 times, for a total of 1.5 hours salting time.  Rinse 3 times in clean water.  Drain.

Meanwhile:
Mix the water and glutinous rice flour in a saucepan and bring to a boil.  Boil until bubbles form, about 5 minutes.  Add sugar and continue cooking and stirring until the porridge becomes translucent.  Remove from heat and allow to cool.  (If making less than a full recipe of kimchi, make a full recipe of porridge and save for future recipes; the ingredients don't scale down in this case).

Combine the garlic, onion, ginger and fish sauce in a food processor and process until fine and semi-smooth.  Add the gochugaru and mix to combine.  Add to the porridge, once cooled. 

Add the sliced vegetables to the porridge mixture.  Add the porridge mixture to the salted napa cabbage and mix until homogeneous.  

Pack into your storage container, (pressing down to submerge the cabbage under the brine as much as possible), and seal tightly.  Ferment on the kitchen counter, opening occasionally to relieve the pressure and tasting after the first week to check if you like the flavor.  Once it's fermented to your taste, place in the fridge.  Keeps indefinitely.

PESTO ALLA GENOVESE

Ingredients:

1 c basil (24g)
1/8 c pine nuts, toasted carefully in a skillet over low heat
1-2 garlic cloves, toasted in their skins, with the pine nuts
1/4 c parmigiano reggiano, grated
1/4 t salt
3 T olive oil

Methodology:
In a mortar:

Grind the garlic cloves and salt to a paste using the side of a knife.  Chop the pine nuts and add them, the garlic paste and the cheese to the mortar and grind to a rough paste.  Finely chop the basil, add it to the mortar and mix thoroughly with the pestle, until the basil pieces are very small.  Add the olive oil in increments, mixing thoroughly.  Store tightly covered in the refrigerator.

Larger batches should be made in a food processor.  In that method, all ingredients should be added at once and processed until desired fineness.

LENTIL WALNUT BURGERS

From the original Moosewood Cookbook

Ingredients:

1 1/2 c. dry lentils

Group 1:
1/4 lb. fresh mushrooms
1 green pepper
1 celery stalk
1 small carrot
2 garlic cloves
1 small onion
1 c. walnuts
2 T. butter or olive oil

Group 2:
1 t. salt
freshly ground black pepper
1 t. chili powder
1/2 t. dry mustard

1/4 c. rolled oats
5 T. tomato paste
2 eggs, beaten
Worcestershire sauce, a few dashes


Methodology:

Cook the lentils in 3 c. of water, bringing to a boil and then gently simmering for 20 minutes.  Check for doneness, and add additional water to keep the lentils just submerged if necessary. 

Dice all of group 1 finely and sauté in the butter until they are soft, but not yet browned. Season with group 2.

Combine the sauté with the oats.  Mash moderately.  Add the tomato paste, eggs and Worcestershire sauce.  Mix well.  Form into patties.  Chill 1 hour, or wrap in foil and freeze.

Fry in butter or oil, on both sides, topping with cheddar cheese.  Serve on a burger bun.

FURNITURE POLISH

Ingredients:


100%                             5%
150 g Beeswax..............7.5 g
600 g Olive oil................30 g
30 drops Vitamin E........2 drops
30 drops Essential Oil....7 drops

Essential oil blend, for 5% amount:
4 drops lemon
3 drops pine
1 drop cardamom

Methodology:

Heat beeswax and olive oil until wax melts. 
Cool 10 minutes, add Vitamin E and essential oils.
Pour into jar, cool and allow to harden for 2 hours before using.

CHICKEN THIGHS WITH PAPPARDELLE

Ingredients:

Chicken thighs

Strip pancetta and/or bacon (diced)

Red onion (small, diced)

4-5 carrots, in large slices (1/3 to ½-inch thick)

3 cloves garlic

¼ c dried porcini mushrooms

1 T tomato puree or thick sauce

2/3 c white wine

Chicken stock (2 ¼ cups)

Zest from ½ an orange

1/3 c cream

1 t dijon mustard

Olive oil

Rosemary

Thyme

Salt & pepper

Parmesan cheese

Methodology:

Brown the chicken pieces in the oil, then remove from pan. 

Add pork fat, then onion, and cook till soft. 

Add garlic, carrots, and mushrooms, scraping bottom of pan to loosen browning from chicken. 

Salt lightly and pepper. 

Add the tomato puree, then wine, stock, rosemary, and thyme. 

Return chicken pieces to pan and cook covered, one hour. 

Remove chicken from the pan and tear meat from the bone (making sure to avoid all tiny bone and cartilege; you can decide whether you like the meat in larger chunks or shredded; I prefer chunks). 

While you’re removing meat, boil the liquid in the pan for about 5 minutes, to reduce quantity of liquid. 

Return meat to pan and cook on low for around 20 minutes covered. 

Immediately before serving, mix the mustard with the cream and add orange zest, then add the cream mixture to the ragout.  

Serve on pappardelle (or other pasta) with parmesan cheese.

CHU CHEE CURRY PASTE

From Das Grosse Wok Kochbuch

Ingredients:

10 large dried chilis (optional)
1 t coriander seeds
1 T shrimp paste
1 T white peppercorns
10 kaffir lime leaves, minced
2 t grated kaffir lime zest (optional)
10 asian shallots, chopped (can be replaced with 1/2 amount of regular shallots)
1 T cilantro stems and roots
1 lemongrass stem, white part only, minced
3 T chopped fresh galangal
1 T fresh Krachai (fingerroot), chopped (optional)
6 garlic cloves, chopped


Methodology:

Rehydrate the dried chilis in hot water for 20 minutes.  Drain, remove seeds and chop.

Wrap the shrimp paste in foil and roast at 350°F with the coriander and white pepper for 5 minutes.

Add all the remaining ingredients and process into a smooth paste, either by hand with a mortar and pestle, or in a food processor.

CHILI WITH BAKED POTATOES

Cobbled together from these two recipes: 
Beef Chili
Three Bean Chili

Ingredients:

3 T. olive oil
2 onions, diced
2 carrots, diced
2 garlic cloves, minced

2 lbs. ground beef, or ground turkey

Spices:
2 T. chili powder (urfa is good)
1 T. dried oregano
1 T. smoked paprika
1 T. ground coriander seeds

1 28-oz can of chunky tomato sauce, fire roasted
3 1/2 c. water
1 T. better than bouillon, beef var.
1/2 c. pinto beans
1/2 c. black beans
1/2 c. kidney beans
2 bell peppers, diced

1 T soy sauce

2 T. apple cider vinegar

Salt & pepper
Cheddar cheese
Sour cream
Chives


Methodology:

Heat the olive oil in the bottom of a large, heated soup-pot.  Add the onions and stir over medium heat until the onions are translucent, 5-10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground beef to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, bouillon, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until beans are softened, about 3 hours.  Check water level occasionally, adding more water to taste.

Once beans are soft, add vinegar.  Correct seasoning and serve with cornbread, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and chives.



BAKED POTATOES

Ingredients:

Russet potatoes
olive oil
Salt & pepper


Methodology:

Scrub and dry the potatoes.  Prick all over with a fork.  Rub with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet in a 425°F oven for 1 hour, then check for doneness by piercing with a knife.

Split and cover with chili.