BREAKFAST SAUSAGE

Recipe adapted from Budget Bytes

 

Ingredients:

1 lb ground turkey

1 T maple syrup 

1 t dried sage

½ t dried thyme

½ t fenugreek leaves 

½ t garlic powder

½ t salt

½ t white pepper

¼ t smoked paprika 

Pinch nutmeg and clove

 

 

Method:

 

Mix well, fry in butter. 

SLOW COOKER SHORT RIBS FOR BORSCHT

Ingredients:

2 lbs bone in short ribs

Salt

Ghee

1 carrot, diced

2 celery stalks, diced

1-2 onions, diced

2 T tomato paste

Methodology:

Place 3 c boiling water inside a slow cooker set to high.

Divide the short rib meat from the bones, taking care to keep the meat in large pieces.

Roast the bones at 425°F for 30 minutes.

Meanwhile, heat a dutch oven over high heat, melt the ghee, then season and brown the short rib meat on both sides.  Place the meat in the slow cooker. 

Turn the heat under the dutch oven down to medium.  Add the vegetables to the dutch oven and cook for 10 minutes, stirring to lightly brown them on all sides.  Add the tomato paste and cook for 1 minute.  Add 2 c water and stir to deglaze the bottom of the pot.  Pour the vegetable mixture into the slow cooker and stir to combine.

Cook for 5-7 hours on high.

Once cooked, remove the meat and reserve in the fridge.  Remove the bones and discard.  Strain vegetable stock and discard solids, reserving stock in fridge.  

Once meat has cooled, cut into appropriate sized pieces.  Once stock has cooled, remove solidified fat, and proceed with borscht recipe.

SPICY CUMIN LAMB

Straight from the Xi'an Famous Foods cookbook

Serves 4-6

Ingredients:

20 oz boneless lamb leg, ideally partially frozen

1 T cornstarch

1 T plus 1/4 c olive oil, divided

3 scallions plus 2 scallions, trimmed and sliced (2 are reserved for serving, below)

2" piece ginger, peeled and finely chopped

3 garlic cloves, peeled and sliced

3 T ground cumin

2 t salt

1 T red chili powder

1 medium red onion, sliced

3 longhorn peppers, diagonally sliced into rings

Noodles and sauce (for 2 servings):

Whatever noodles you want to serve this with, cooked according to package instructions

1/2 c cabbage or bok choy, chopped into 2" pieces, blanched 30 seconds in noodle water

2 scallions, reserved from above

1 celery stalk, chopped

4 T noodle sauce, see below (or substitute with 2 T soy sauce, 2 T black vinegar, 1 t oyster sauce)

XFF chili oil, to taste (or chili flakes, optional)

Noodle sauce:

1/2 c soy sauce

3 T black vinegar

2 t oyster sauce

1/4 t sugar

1 star anise pod

1/2 t sichuan peppercorns

1 bay leaf

1/4 t salt

1/2 t fennel seeds

1" piece fresh ginger, peeled and sliced

dash of white pepper, ground

Combine all ingredients in a saucepan with 2 T water, bring to a boil over high heat.  Turn the heat down, simmer for 2 minutes.  Then remove from heat, cover, and let steep 10 minutes.  Strain and refrigerate.

Methodology:

Slice the lamb into 1/4" thick slices.  Place into a large bowl with the cornstarch and 1 T oil and mix together until all the lamb is coated. 

In a large skillet, heat the remaining 1/4 c oil over high heat for 1 minute.  Add the scallions, ginger and garlic and saute for 30 seconds.  Add the lamb and stir fry for about 5 minutes, until fully cooked.

When the meat turns an even brown color, turn the heat to low, add the cumin, salt, chili powder, peppers and onions.  Stir to combine, cook 1 minute, and set aside.

Place one serving of noodles in a large bowl, top with half blanched vegetable, half scallion and celery.  Pour over 2 T noodle sauce, add portion of cumin lamb, add chili oil to taste.  Serve.

PORK TENDERLOIN WITH MUSHROOMS AND ONIONS

Tenderloin recipe from Natasha's Kitchen

4 servings

Tenderloin:

Ingredients:

1 T olive oil

1 lb pork tenderloin, silverskin trimmed

1/2 t sea salt

1/2 t black pepper

3/4 t Italian seasoning

3/4 t garlic powder

3/4 t ground coriander

Methodology:

Preheat the oven to 400°F.  

Heat the oil in a large a cast iron pan over medium-high heat.  

Grind all the spices together with the salt, and rub evenly over the tenderloin.  Once the oil is hot, brown the tenderloin well on all sides.

Transfer the pan to the oven and continue to cook until tenderloin reaches an internal temperature of 150°F.  Remove from the oven, transfer the tenderloin to a plate, and allow to rest for 10 minutes.  Slice and enjoy.

Mushrooms and Onions:

Ingredients:

2  8 oz containers of peeled pearl onions

10 sprigs fresh thyme

3 T olive oil, divided

2  8 oz containers of baby bella mushrooms, quartered and halved, very small mushrooms left whole

2 T butter, unsalted

2 T balsamic vinegar

salt and pepper

Methodology:

Preheat the oven to 425°F.  

Place onions and thyme on a baking sheet and drizzle with 1 T oil, then toss to coat.  Roast for 10 minutes, tossing once.

Add mushrooms on top of onions and drizzle with remaining oil.  Season with salt and pepper.  Roast for 10 minutes, toss and continue roasting and tossing until most of the mushroom liquid has evaporated, about 10-15 minutes more.

Add butter and drizzle with balsamic vinegar, roast 2 minutes, toss once more and serve. 

This is served to perfection with buttermilk mashed potatoes!

BA'S BEST BOLOGNESE

From Bon Appetit's website, now behind a pay wall

Ingredients:

1 medium onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

3 T olive oil

1 lb ground beef, 20% fat

3 oz thinly sliced pancetta, finely chopped

1/3 c tomato paste

1 c white wine

2 c chicken stock

1 c milk

pinch of nutmeg

1 bay leaf

1 t fish sauce

fresh pasta, with some pasta water reserved

parmigiano to serve

Methodology:

Pulse onion, carrot and celery in food processor until very finely chopped.

Heat oil in large dutch oven over medium flame.  Break beef into 1 1/2"-2" chunks and lightly brown, stirring but not breaking apart, 6-8 minutes.  Remove from pot and reserve.

Add pancetta to pot and cook until fat has rendered and meat is crisp, 5-8 minutes.  Add onion mixture and cook until vegetables are very soft.  Add tomato paste and cook until it begins to darken and vegetables are beginning to stick.  

Add beef and wine, and cook, pressing down and smashing beef, until the wine has evaporated, and the meat is very finely ground. 

Add stock, milk, nutmeg, bay leaf and fish sauce.  Reduce heat to very low, so only a few bubbles are visible, and cook until beef is very tender, 2 - 2 1/2 hours.  Taste, and add more fish sauce if called for.  

Cook pasta as directed on package, and mix pasta, sauce, and a bit of pasta water to emulsify.  Add parm and serve with a big green salad.

OKONOMIYAKI

 From: the web archive for: www.eatyourkimchi.com/how-to-make-okonomiyaki/

Ingredients:

7 heaping T okonomiyaki flour mix
1/2 head green cabbage, finely chopped 

4-6 stalks scallion, finely chopped

1 egg

3/4 c cold water

5-6 bacon strips, thin

Garnish:

mayonnaise

okonomiyaki/tonkatsu sauce (sub 3 T ketchup, 1 T worcestershire sauce, 1 t soy sauce)

bonito flakes

seaweed flakes

Methodology:

In a large bowl, whisk the egg with the water.  Add the flour and whisk until mixed, but not completely smooth. 

Add the cabbage and scallion, and mix until it's all thinly coated in batter. 

Par-cook the bacon in a large, flat frying pan over low heat 2-3 minutes per side.  It'll continue to cook once it's on the pancake.

Drain the excess bacon grease from the skillet, then rearrange the bacon in the pan and pour the batter over the bacon, in a circle.  Press down, so the bacon adheres to the batter.  Cover tightly, set to medium heat, and cook for 4 minutes.  Flip, then cook, covered, for another 3 minutes.  Check in the center of the pancake to make sure the batter is fully cooked.  If not, cook an additional 2 minutes, periodically checking for doneness. 

Cut into slices, garnish and serve immediately. 

Variation: use bacon lardons, pork belly, shrimp, scallops, cheese, etc.

BIGOS - POLISH HUNTER'S STEW

Adapted from the below recipes, to match the bigos I had when I lived in Chełm, Poland, in 2007.

http://chowhound.chow.com/topics/387982
http://www.simplyrecipes.com/recipes/polish_hunters_stew/ 

Ingredients:

1⁄2 lb meat for veal stew
1⁄2 lb pork shoulder (cubed)
1⁄2 lb meat for beef stew
Boczek (Polish pork belly, like salt pork or slab bacon), chopped into pieces
1ʼ, or 1-2 lb kielbasa, chopped into pieces
1 smoked ham hock
1-2 large onions, rough chopped
1 head cabbage, chopped
1 1⁄2 lb fresh mushrooms
25 oz fresh sauerkraut, or more

1 oz dried porcini or other wild mushrooms (soaked, reserving the strained soaking liquid) 

Stock cubes (not actual stock, too much liquid)

Bay leaf 

1 T caraway seeds

1 T juniper berries

1 T black peppercorns

1 C red wine

Handful pitted prunes

Methodology:

Pour hot water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you donʼt want a powder. 

Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. 

Drain the sauerkraut and set aside. 

Clean off any dirt from the fresh mushrooms and cut them into large pieces; leave small ones whole.

Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. Do not crowd the pan. Set the browned meat aside.

Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. The vegetables will give off plenty of water, and when they do, use a wooden spoon to scrape any browned bits off the bottom of the pot. Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder.

Add the fresh mushrooms and cook them without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else except the prunes and red wine. Stir to combine.

You should not have enough liquid to submerge everything. Thatʼs good: bigos is a “dry” stew, and besides, the ingredients will give off more liquid as they cook. Bring everything to a simmer, cover the pot and cook gently for at least 1 1⁄2 hours. Add the cup of red wine.

Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes after that. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. Add the prunes and cook until they are tender, at least 30 more minutes.

ROSEMARY and BALSAMIC PORK TENDERLOIN

Recipe adapted from Natasha's Kitchen and the Food Network

Ingredients:

1 pork tenderloin
2 T balsamic vinegar, divided
1 T fresh rosemary, minced
1 t fresh sage or thyme, minced (optional)
3 cloves of garlic, minced
1 t salt
black pepper, freshly ground
1 t olive oil, plus more to oil pan


Methodology:

Preheat the oven to 400°F.

Remove the silver skin from the loin, using a small, sharp knife.

Oil the roasting pan and lay down the tenderloin.  Rub it with 1 T vinegar, and evenly distribute the herbs, garlic, salt and pepper over the surface of the loin.  Pour over the remaining oil and roll the loin in it.

Roast the loin for 20 minutes, turning after 10 minutes, and pouring over the second T of vinegar.  Continue roasting until the meat reaches an internal temperature of 145°F.  Remove from the oven and rest for 10 minutes.  Serve

BHINDI MASALA with DRY BUTTER CHICKEN and RICE

Bhindi Masala adapted from Cook with Manali

Ingredients:

2 1/2 T oil, divided
500g okra, rinsed, patted dry and chopped into 1/2" - 3/4" rounds

1 t cumin seeds
1 red onion, chopped
1" ginger, peeled and minced
1 jalapeño, seeded and minced
2 roma tomatoes, chopped
1/2 c water

1 1/2 t coriander, ground
1/2 t turmeric, ground
1 t amchur (dried mango powder, which I omit since I don't have it)
1/8 t cayenne pepper
1 t salt

To garnish:
garam masala
julienned ginger
cilantro, chopped


Methodology:

Heat 1 T oil over medium heat in a large skillet.  Once hot, fry the okra for 10 minutes, stirring occasionally.  Turn heat to low and continue to cook for 5 minutes.  Transfer okra to a bowl and set aside.  The okra can be prepared in advance up to this point.

(If cooking the Dry Butter Chicken, use the skillet for that now)

Heat the remaining 1 1/2 T oil in the same skillet over medium heat.  Once hot, add the cumin seeds and fry for a few seconds.

Add the onion and fry, stirring occasionally, for 2-3 minutes, until soft.

Add the ginger and jalapeño and cook for another minute.

Add the tomatoes and water and cook for 4 minutes, until they're soft and mushy.

Turn the heat to low, add the spices and return the okra to the pan.  Cook for another 5 minutes, adding more water if it looks too dry.

Top with garnish and serve with naan or rice.



DRY BUTTER CHICKEN
Recipe adapted from Cafe Delites

Ingredients:
2 packages of boneless, skinless chicken thighs
1/2 c plain greek yoghurt

1 T minced or grated garlic
1 T minced or grated ginger

2 t garam masala
1 t ground turmeric
1 t ground cumin
1/8 t cayenne powder
1/2 t paprika powder
1 t salt

2 T oil


Methodology:

Mix everything but the chicken together in a large bowl.  Add the chicken, covering it completely in the marinade, and let it marinate for at least an hour, but up to overnight.

(you may use the skillet from the Bhindi Masala for the following step.  Then the fond from the chicken will be used, rather than wasted)

Place a rimmed baking sheet in the oven and preheat it to 350°F.  Heat a large skillet over medium heat and add 1 T oil.  Add as many thighs as will fit to the skillet, and cook for 4 minutes, then flip and cook for another 3 minutes.  Remove thighs to the baking sheet in the oven, and fry remaining thighs the same way.  Roast in the oven for 10-15 minutes, or until cooked through.


BOILED RICE
Recipe from somewhere on the internet

Add as much white long-grain rice to a pot as you'd like to cook.  Cover with cold water by 1".  Bring to a boil with the pot covered.  Crack the lid and simmer for 8 minutes.  Remove from heat, drain through a strainer and place back in the dry pot.  Cover and allow the rice to steam for 5 minutes.

LENTIL SOUP with a HAM HOCK

Recipe adapted from The Spruce Eats

Ingredients:

1 smoked ham hock
1 qt (4 c) chicken stock (or better than bouillon)
1 qt beef broth (or better than bouillon)
2 bay leaves
2 sprigs thyme
1/2 t black pepper

1 c carrots, diced
2 c onion, diced
1 c celery, diced
2 c dry lentils, picked over and rinsed

Red wine vinegar, to taste


Methodology:

Add the hock, both liquids, bay leaves, thyme and pepper to a stock pot, and bring to a boil.  Simmer on low for 2 hours.

Add the carrots, onion, celery and lentils, and simmer until the lentils are tender, about 40 minutes.  Remove the hock from the pot, remove the meat from the bones, shred into small pieces, and add back to the pot.  Taste for seasoning, and add vinegar if you'd like.


******
Great served over spätzle!

BEEF BRISKET WITH MASHED POTATOES

Adapted from Food Wishes

Ingredients:

3 lb beef brisket
4 t kosher salt
2 t ground pepper

2 T butter
3 yellow onions, sliced
1 1/2 c hard apple cider
4 garlic cloves, sliced
1 t kosher salt
1 T fresh rosemary, minced


Methodology:

Season the brisket and let it rest in the fridge overnight.

The following day:
Melt the butter in a large skillet and sweat the onions until they take on light color.  Add the garlic,  rosemary, and salt and cook 30 seconds.  Deglaze with the cider and simmer until reduced by half.

Spread half the onion mixture on the bottom of the roasting pan.  Top with the brisket, and cover the top of the brisket with the remaining onion mixture.  Cover tightly in foil.

Roast at 325°F for 1 1/2 hours, then at 250°F for 3 hours.  Check for doneness (might need another 30 minutes if the brisket is thick).

Place the brisket in a separate dish and pour the onion mixture into a bowl.  Skim off as much tallow as possible, then pour into a blender.  Blend in bursts until the gravy is smooth.

Serve over buttermilk mashed potatoes, with a grated carrot side salad.



Buttermilk Mashed Potatoes:

Adapted from Cook's Illustrated, via

2 lb yukon gold potatoes
4 T butter, melted
2 1/2 c buttermilk, room temperature
1 T minced thyme
1/2 t truffle salt
1/2 t black pepper

Boil the potatoes until tender.  Mix the remaining ingredients in a large serving bowl and rice potatoes into it; mix well.  Taste for seasoning, and serve.

BACON-WRAPPED HAKE

Serves 2, goes well with quinoa and broccolini

Ingredients:

1 piece of hake*, approximately 13 oz.
Herbes de Provence
Salt
3 pieces of bacon or pancetta


Methodology:

Heat the oven to 400°F.

Season the fish with herbes de Provence and salt, if necessary, keeping in mind that the bacon will add considerable saltiness.  Wrap the fish in bacon slices, trying to keep the ends of the bacon on the underside of the fish.

Heat a skillet over high for a few minutes.  Place the bacon-wrapped fish in the skillet, cover with a spatter screen, and cook for 2 minutes.

Remove the skillet from the heat and place in the oven for 10 minutes.

Heat the broiler and broil the fish until the bacon is crispy.  Remove and serve.

---------
*This method also works well with chicken breasts; simply extend the oven cooking time until the breast is cooked through, checking with a knife for doneness.

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.

STEAK with KRÄUTERBUTTER or RED WINE PAN SAUCE

Using the reverse sear method from Serious Eats.

Steak:

Methodology:

Season the steak really well, at least an hour before cooking.

Preheat oven to 200°F - 275°F.

Pat steak scrupulously dry.  Roast on a rack over a baking sheet until the internal temperature hits 105°F, about 30 minutes.

Heat a heavy pan over high heat, add a few drops of vegetable oil, heat until almost smoking.

Add steaks to pan, along with 1 T butter.  Brown on 1st side, about 45 seconds.

Flip, brown on second side.

Hold steaks upright to brown on edges.

Remove to plate to rest, tented with foil.



Kräuterbutter:

Ingredients:

1 stick of unsalted butter, softened
1 T chopped parsley
1 T chopped thyme
1 t chopped chives
1 t lemon zest
3 cloves of garlic confit, mashed to a paste


Methodology:

Combine all ingredients, roll into a log using a piece of plastic wrap, and chill for at least half an hour before using.




Red Wine Pan Sauce:

Ingredients:

1/4 c shallot, minced
1 c red wine
1/2 c beef broth
3 T cold butter
salt and pepper

 Methodology:

Sauté shallot in oil remaining in pan (should be 1 t).

Add wine, simmer until reduced by half, about 1 minute.

Add broth, simmer 2 minutes. 

Remove from heat, whisk in butter until fully emulsified, season to taste.  Serve.