SHRIMP WITH ZUCCHINI, TOMATOES & PESTO DRESSING

Serves 4

 

Ingredients:

4 T butter 

2 zucchini, halved lengthwise and cut into 1/2" slices

 

12 oz cherry tomatoes

4 cloves garlic, minced

1 t Italian seasoning, without salt

 

1 lb medium (size 26-30) shrimp, peeled and cleaned

 

Basil Pesto Dressing:

2 T basil pesto

1 T lemon juice

2 T olive oil

Pinch salt & black pepper 

 

4 T Italian Breadcrumb Topping

Method:

 

Preheat oven to 400°F, with roasting pan inside.

 

Once at temperature, remove roasting pan from oven and add butter.  Return to oven to melt.

 

Once butter is melted, toss zucchini slices in it, lightly salt zucchini, and roast in oven for 20 minutes.

 

Remove pan from oven, add garlic, cherry tomatoes and Italian seasoning.  Toss well and turn zucchini.  Return pan to oven and roast 10 more minutes.  

 

Meanwhile, whisk basil pesto dressing together in a small bowl, and taste for seasoning. Set aside 

 

Remove pan from oven, toss shrimp in butter and nestle them into the vegetables, in one layer if possible.

 

Roast 10 minutes, then check for done-ness and shift shrimp around if necessary.  Roast until all shrimp are just cooked through, toss, taste for seasoning and serve.

 

Serve over quinoa, and topped with basil pesto dressing and breadcrumbs.

GENERAL TSO'S GROUND CHICKEN

Adapted from The Woks of Life

Ingredients:

Chicken:

1 lb ground chicken

2 t Shaoxing wine

1/4 t salt

1/4 t Knorr chicken bouillon powder

1/4 t ground white pepper

1/2 t sesame oil

Sauce:

1/2 c orange juice

1/2 t Knorr chicken bouillon powder

3 1/2 T brown sugar, packed

1 T light soy sauce

1 t dark soy sauce

To finish:

2 T flour

1/4 c cornstarch

4 T olive oil, divided

4 garlic cloves, sliced

4 strips of orange zest, cut into dice

Chili peppers, or red pepper flakes

1 bunch broccolette, cooked 3-5 minutes

Long grained rice, cooked according to rice cooker instructions

Method:

Mix the chicken ingredients together and set aside.

Mix the sauce ingredients and set aside.

Mix the flour and cornstarch and sprinkle half over the chicken.  Flip the chicken over and sprinkle over the other half of the flour mixture.  Form the chicken into nuggets, flour the nuggets fully, and shake off any excess.  

Heat 2 T oil in a large dutch oven or wok over medium heat.  Once hot, add half of the nuggets, and cook until golden brown on one side.  Flip and cook until golden on all sides.  Remove to a paper towel to drain.  Add an additional 1 T oil (if necessary), and repeat with the second half of nuggets.  

Once all nuggets have been cooked, wipe out the pan.  Return to heat, add final 1 T oil, and add garlic and orange peel, cooking just until the smallest pieces of garlic turn golden.

Add sauce and bring to simmer.  Return nuggets to pan and toss until sauce thickens and becomes sticky. 

Serve over broccolette and rice.

ROAST CHICKEN WITH GARLIC CROUTONS

From the French Farmhouse Cook Book, by Susan Hermann Loomis

Ingredients:

10 half slices sourdough bread

3 large garlic cloves, peeled

1 chicken, 3 1/2 - 4 lb, with giblets

1 T cognac, whiskey, or marsala

1/2 lemon

Salt and pepper

Thyme, optional

Ingredients for a caesar salad

Methodology:

Heat the oven to 450°F.

Remove the giblets, place the liver in a small ramekin on a baking sheet, cover with 1 T liquor, and roast in the oven for 20 minutes.

Place the chicken breast up in a roasting pan.  Squeeze the lemon into the cavity and tie the legs together.  Add the chicken neck.  Roast for 30 minutes.

Spread the bread out on a baking sheet and roast for 15 minutes, flipping halfway through.  Remove from the oven, cool until it's not too hot to touch, and rub the garlic cloves on both sides of each slice of bread.

Cut the bread into large pieces (4-6 pieces per slice).  Remove chicken from oven, and spread bread pieces around and under chicken (lifting temporarily with tongs).  Roast an additional 20 minutes, or until the chicken reaches 165°F in the thickest part of the thigh.

Remove the chicken, drizzle the croutons with the juices and stir around the pan, scraping up any stuck bits from the bottom of the pan.  Roast an additional 20 minutes, pouring over any remaining juices from the chicken after 10 minutes.  Remove from oven, drizzle over any remaining juices.

Serve with a sharply-dressed caesar salad.

PIZZA DOUGH

Direct from Joe Rosenthal's How to Pizza

Ingredients:

476 g King Arthur All Purpose Flour

12 g salt

1.2 g instant yeast (3/8 t)

7 g sugar

10 g olive oil

295 g water

Pizza Toppings:

Shredded low-moisture mozzarella

Gustarossa whole tomatoes, crushed by hand

Anchovies

Methodology:

Mix all ingredients together by hand in the bowl of a stand mixer until all the flour is incorporated (loosely).  Attach the dough hook and knead on "stir" for 7-10 minutes, or until the dough is smooth, and beginning to climb the hook.

Remove the hook from the machine, cover with a wax wrap, and rest for 15 minutes.

Grease 4 lidded containers with olive oil.  Separate the dough into 4 equal pieces (200 g each), form into a taut ball by folding and pinching the edges to the center, and then turning over and rubbing on the work surface to tighten.  Place one ball into each container, and proof in the fridge for 1-4 days, ideally using on day 3.

--- day of baking ---

Remove the dough from the fridge 3 hours before baking it.  Remove it from the proofing container, re-oil the container, and add the dough back.  Cover and rest for 3 hours.  

Preheat the oven to 450-550°F, with baking steel, 1 1/2 hours before baking pizza.

Prepare the toppings for the pizza.

Make one pizza at a time, leaving all remaining doughs un-stretched.

Stretch the dough (consult How to Pizza, under "stretching").

Top dough, season, launch into the oven, and bake 10-12 minutes, rotating if necessary.

Remove, slice and enjoy.

ROAST CHICKEN WITH VEGETABLES AND CRÈME FRÂICHE

Inspired by Tarragon Chicken

Ingredients:

1 T olive oil

1 T butter

1 lb boneless, skinless chicken thighs cut in bite-sized pieces

2 yukon gold potatoes, quartered lengthwise and cut into 1/8" thick slices

1 shallot, minced

3 garlic cloves, thinly sliced

1/3 c chicken stock

1 T sherry or champagne vinegar

2 T cognac (or marsala)

1 t Dijon mustard

1/3 C crème fraiche*

Salt & pepper to taste

1 leek, halved lengthwise, cleaned and cut into 1/4" half-moons

10-12 marinated artichoke heart quarters, drained

1/4 c minced Italian parsley

Methodology:

Preheat oven to 350 F, 180 C

Heat the oil in a sauce pan and quickly cook the chicken pieces over medium heat, until no raw meat is showing. Add the potato slices and toss.

Remove from heat and pour into a buttered 8"x8" baking dish.

Add butter to pan and cook shallot over medium heat until it softens and begins to take on color.  Add leeks and cook for one minute, stirring to break up.  Add garlic and cook, stirring, until the smallest pieces begin to turn golden.  

Add chicken stock, vinegar, and Cognac, scraping up any caramelized bits.  Add mustard, crème frâiche, salt & pepper, stir to combine.  Add artichoke hearts and half of parsley.  Pour over chicken in baking dish and bake, uncovered, for 30 minutes. Remove from oven, sprinkle on reserved parsley. 

Serve with potatoes or buttered egg noodles.

________

*Crème frâiche recipe: 

1 c heavy cream

1 T real buttermilk or greek yoghurt

Place both ingredients in a mason jar, close tightly, shake lid, and leave on the counter overnight.  Shake before going to bed.  In the morning, you'll have crème frâiche!

CREAMY SPINACH SALMON

Recipe from the back of a Trader Joe’s salmon package

Serves 2 very hungry people

Ingredients:

1 16-oz package of frozen chopped spinach
2 c half and half
3 T soy sauce
2 t Dijon mustard
½ t ground nutmeg
Salt and pepper to taste
1 lb frozen salmon fillets

Methodology:

Combine all ingredients but salmon in a 12” skillet, stir well.  Place the salmon atop the spinach mixture, skin down.  Cook at a slow simmer for 20-25 minutes, or until the salmon is cooked through.  Periodically spoon spinach and cream over fish while it’s cooking.

You can also make just the spinach, modifying the recipe as follows:

Ingredients:

1 16-oz package of frozen chopped spinach, thawed
1 c half and half
2 t soy sauce
2 t Dijon mustard
1/4 t ground nutmeg
Salt and pepper to taste

Methodology:

Combine all ingredients in a saucepan, bring to a simmer and cook, stirring, until almost all liquid has evaporated.

GARLIC SHRIMP

Ingredients:

3 T olive oil

15 shrimp, tails on or off (20-25/lb size)

1 head garlic, or 8-12 cloves, thinly sliced

1 lemon cheek

2 T Italian parsley, minced

Salt, pepper

Methodology:

Heat the olive oil in a medium saucepan over medium heat.  Add the garlic and stir constantly until the smallest pieces begin to turn golden brown.  Add the shrimp and a pinch of salt, and cook, stirring continuously, until the shrimp are done, 1-2 minutes?  Remove to a bowl, top with parsley, pepper and more salt to taste, and squeeze the lemon over.  Toss.

CHICKEN CHILI VERDE

 Vaguely adapted from the Trader Joe's recipe

Ingredients:

3 T olive oil, divided

3 leeks, light parts only, cleaned and cut into 1/4" half moons 

1/2 t salt

6 cloves garlic, finely sliced

1/2 t whole cumin seeds

1/2 t ground coriander

1 jar Trader Joes Salsa Verde sauce

1 lb boneless, skinless, chicken thighs (approx. 4 thighs)

4 poblano peppers, broiled, peeled, deseeded, and chopped

2-3 jalapeño peppers, deseeded, chopped into 3/8" pieces, divided*

1 T chicken better than bouillon

4 c cooked beans, from 1/2 lb dried beans

To serve:

Brown rice

Sour cream

Cheddar cheese, shredded

Cilantro, sliced

Sliced Avocado

Lime wedges

Corn tortillas, warm

Methodology:

Heat 2 T of the olive oil in a large pot over medium heat.  Add the leeks and salt, and cook, stirring, until the leeks begin to slump, but haven't taken any color.  Move the leeks to the side.  Add the remaining 1 T oil, the garlic and the spices, and stir continuously until the garlic begins to lightly toast.

Deglaze with the salsa verde and 2-3 c water.  Add the chicken, peppers (see * note) and chicken bouillon, making sure the chicken is below the water line.  Bring to boil, then reduce heat to simmer for 45-60 minutes, until the chicken is tender.

Remove the chicken and shred with two forks.  Meanwhile, add the beans to heat through.  Return the chicken to the pot, bring back to boil, and serve.

______

* Not all jalapeño peppers are spicy.  If yours are not spicy, or if only one is spicy, reserve the spicy one for adding at the table.  If they're all spicy, only use one in the soup, and pass the remaining two at the table. 

BANG BANG CHICKEN

Incorporating the Bang bang chicken recipe from @mingsbings and spicetheplate.com and the chicken breast recipe from thekitchn.

Serves 6

Ingredients:

1 pound boneless chicken breast

1 T olive oil

Sauce:

1/2 c peanut butter

1 t crushed sichuan peppercorns (toast whole in a dry pan until smoking, then crush)

1 t chili oil (or to taste)

3 T soy sauce

1/4 c black vinegar

2 T toasted sesame oil

2 t ground sesame seeds

3 scallions, sliced, greens and whites separated

3 cloves garlic, minced

3 T ginger, minced

4 leaves napa cabbage, finely shredded, or 2 thinly sliced cucumbers

1 bag watercress, chopped

1/4 c cilantro, chopped

1/4 c salted, roasted peanuts, lightly crushed

Methodology:

For the chicken:

Heat a pan large enough to hold the chicken breasts over medium high heat.  Once hot, add olive oil and swirl to coat pan. 

Reduce heat to medium, add the chicken breasts to pan in one layer, and cook without disturbing for one minute. 

Flip breasts, turn heat to low, cover, and cook for 10 minutes.

Turn off heat and leave breasts undisturbed for an additional 10 minutes. 

Remove breasts from pan, shred with two forks (or by banging them with a rolling pin!).  Reserve the pan juices to add to the sauce.

For the sauce:

Mix all ingredients together in a large bowl, top with the chicken, and mix until well combined.

Serve on a bed of watercress, liberally garnished with cilantro and crushed peanuts.

CHICKEN, CHICKPEA AND TOMATO STEW

 Recipe from @thebatchlady

Makes 6 portions

Ingredients:

2 T olive oil

2 medium onions, diced

1/2 t salt

3-4 garlic cloves, roughly chopped

1 t cumin seeds

2 T harissa paste

2 T tomato paste

1 t smoked paprika

1 28-oz can diced, fire roasted tomatoes

1 can chickpeas, drained

2 lbs boneless, skinless chicken thighs

Methodology:

Preheat the oven to 300°F and put the oven rack as low as possible.

Heat the olive oil in a large dutch oven over medium heat.  

Add the onions and salt and sweat them, stirring occasionally, until they turn translucent.  

Add the garlic and stir frequently, to prevent scorching.  

Add the cumin seeds (and a little extra oil, if necessary), and let them fry for 30 seconds.  

Add the harissa and tomato paste and stir well.  Fry for one minute, stirring constantly.

Stir in the paprika, diced tomatoes, chickpeas, and chicken, and stir to combine.  Rinse the tomato can out with water and add that water to the pan, as well as any additional water needed to raise the level to cover the chicken.  Bring pan to a simmer.

Partially cover the pan and place in the oven for 1 hour.  Stir, adjust for seasoning, and return to the oven for half an hour, uncovered.

Serve with couscous, quinoa or mashed potatoes.

SHEET PAN CHILI CRISP GNOCCHI AND VEGETABLES

 From Hetty McKinnon, via Food52

Ingredients:

For Gnocchi/vegetables:

1 package shelf-stable gnocchi, usually 17.5 oz (500g) (more is OK, just increase oil and chili crisp amounts slightly)

1 or 2 yukon gold potatoes, cut into 1/2" cubes

3 T olive oil (try garlic-infused?)

2 to 3 T Lao Gan Ma chili crisp, divided

3/4 t salt, divided

Freshly ground black pepper

4 Japanese eggplants, 10"-12" long

2 large or 4 small heads of bok choy

1 bunch scallions, divided

2 t toasted sesame oil

For Scallion Sour Cream:

8 oz sour cream

1/2 package of lipton french onion dip mix

2 scallions, finely sliced

Juice of 1/2 lime or lemon

Methodology:

Preheat oven to 400°F.

Bring a pot of salted water to boil, cook the gnocchi and potato cubes for the time listed on the gnocchi package (usually 2-5 minutes).  

While the gnocchi and potatoes are cooking, add 2 T olive oil, 1 T chili crisp, 1/4 t salt and 1/2 t black pepper to a large bowl.  Stir to combine.  Drain the gnocchi and potatoes and add to the large bowl.  Mix well and spread out in one layer on a large sheet pan, leaving some space free.  Place into the preheated oven and set a timer for 15 minutes.

Slice the eggplants in half, then cut on the diagonal into pieces 1 1/2"-2" long.  Mix another 1 T olive oil, 1 T chili crisp and 1/4 t salt in the large bowl, add the eggplant and toss to combine.  Take the sheet pan out of the oven and add the eggplant, trying to place the pieces cut-side down, so they make full contact with the pan.  Return the pan to the oven and roast for the remaining time.

Cut/tear the bok choy into quarters (if large), or halves (if small). Cut all but two scallions in half, then into 2" lengths (thinly slice and save the remaining 2 scallions, 1/3 for garnish, 2/3 for the scallion sour cream).  Toss the bok choy and scallions in the large bowl with 2 t sesame oil, 1 t chili crisp, and 1/4 t salt.

Once the 15 minute roast time has elapsed, and the scallions and bok choy to the sheet pan and return to the oven until the white bulbs of the bok choy and scallions are tender, about 10-12 minutes. Remove from oven and serve with scallion sour cream.

In a small bowl, mix sour cream, 2/3 of sliced scallions, french onion dip mix, and lime juice.

ORZO WITH GREENS AND LEMON

 Recipe from @recipesbyanne

4 servings.  I served this with pan-fried salmon.

Ingredients:

2 T olive oil

1 medium onion, diced

3 garlic cloves, minced

250 g (~8 oz) orzo pasta

1 t better than bouillon, mixed in 400ml boiling water

1/2 lb snow pea tips (or 1 bunch asparagus, tough ends peeled, cut into 1" lengths)

Zest from 1 lemon

Juice from 1/2 lemon

1 t dried Italian herb mix (or 1/2 t each dried basil and thyme)

1/2 t salt and 1/4 t pepper, or to taste

Methodology:

Add the oil to a large pan over medium heat.  Add the onion and garlic and cook, stirring frequently, until the onions are very soft and some are turning golden. 

Add the orzo and stir frequently, until most of the orzo is lightly toasted.

Add the bouillon water, cover, and cook for 10 minutes.  

Uncover, throw in the snow pea tips, and cover to cook 2-3 minutes. Stir, then cook until the orzo is done (it might already be done).

Once the orzo is cooked, toss in the zest, juice, herbs and salt and pepper, taste again, and serve!

N.B.: The original recipe includes 1 T butter and 50 g parmesan, to finish, but I found the dish flavorful and rich enough. 

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.

SPICY PORK NOODLE SAUCE

 from Bon Appetit, now behind a pay wall

6-8 servings

Ingredients:

2 T olive oil

2 lb ground pork, divided

1 2" piece fresh ginger, peeled and cut into thin matchsticks

8 garlic cloves, thinly sliced

2 T sugar

2 T tomato paste

2 sprigs basil, plus more for serving

1/3 c sambal oelek

1/4 c soy sauce

1/4 c unseasoned rice vinegar

2 T unsalted butter

Kosher salt

Ramen or spaghetti noodles to serve

Methodology:

Heat oil in a large heavy pot over medium-high heat.  Add half of pork to pot, breaking apart into 6-8 large chunks with a wooden spoon.  Cook, undisturbed, until well browned underneath, about 5 miuntes.  Turn pieces and continue to cook, turning occasionally, until pork is browned on 2-3 sides, about 5 minutes longer.  

Add ginger, garlic, sugar and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.  

Add tomato paste and 2 basil sprigs.  Cook, stirring occasionally, until paste darkens, about 2 minutes.

Add chili paste, soy sauce, vinegar and 2 c water.  Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened, 30-45 minutes.  Add butter and stir to combine.

Serve with ramen or spaghetti.  Top with torn basil.

MOIST CORNBREAD

Originally from the web archive for: http://www.chow.com/recipes/30498-easy-cornbread 

Ingredients:

1 1/2 c finely ground cornmeal

1/2 c flour

1/4 c sugar

1 1/2 t baking powder

1 t fine salt

1 1/2 c milk

2 large eggs

6 T butter, plus more to butter the pan

Methodology:

Heat oven to 425°F.  Butter an 8"x8" square baking pan.

Whisk dry ingredients in a large bowl.

Whisk milk and eggs in a medium bowl until the eggs are broken up.  

Pour the liquid into the dry ingredients, top with the melted butter, and stir until just combined.  Scrape into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.  Allow to cool for 15 minutes and serve.

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.

PEANUT & PORK RICE NOODLES

Halved and adapted from Bon Appétit

Ingredients:

6 oz rice stick noodles, blanched for less time than the package instructs (instructions range from 4-8 minutes)

Sauce:

1/8 c smooth natural peanut butter

1/8 c soy sauce

1 T rice vinegar

1 1/2 t sugar

1 t crushed pepper flakes

1/2 c water

2 t cooking oil

1" piece of ginger, peeled and cut into matchsticks, or 1 t grated ginger

2 garlic cloves, thinly sliced

1/2 lb ground pork

1 bunch swiss chard, thinly sliced

To serve:

1 lime

1/2 c cilantro, thinly sliced

Crushed, roasted, salted peanuts

Huy Fong chili garlic sauce

Methodology:

Combine the sauce ingredients in a bowl and set aside.

Heat the oil in a large pan over medium heat, until shimmering.  Add the ginger and garlic, and cook until fragrant, about 30 seconds. Add the pork, and cook, stirring, until no pink remains.  Add the noodles, and stir until well mixed.  Add the chard and sauce, and cook until sauce reduces, and noodles are fully cooked. 

Serve with lime wedges, cilantro and peanuts.

BORSCHT

Adapted from the SFC and Food Wishes

Ingredients:

Leftover brisket, cut into 1/4" x 3/4" pieces
Leftover onion-apple gravy
4 T leftover beef tallow, or butter, divided

Group 1:
3 large beets, peeled and cut into 3/8" cubes
3 bay leaves
3 sprigs thyme
3 yukon gold potatoes, cut into 1/4" cubes

Group 2:
4 carrots, diced
1 leek, dark and light parts cut in 1/4" slices, separated
4 stalks celery, cut in 1/4" slices

1/4 head red cabbage, cut into 1/4" x 1/2" pieces

Toppings:
Dill
Sour cream
Dark bread


Methodology:

Add 4 c water to the onion-apple gravy in a large soup-pot.  Add the bay leaves, thyme and beets and bring to simmer, cooking until the beets are firm-tender.  Add the potato and continue simmering until the vegetables are tender.

Meanwhile, saute the dark leek slices in 2 T tallow in a large lidded skillet until softened (cover with a lid for the first few minutes), then add 2 more T tallow and the carrots, leek and celery.  Saute uncovered, stirring frequently, until the vegetables are tender.

Add the group 2 veg, sliced brisket, and red cabbage to the group 1 pot.  Simmer for a few minutes, and serve topped with sour cream and dill.

This soup is also delicious served atop the leftover mashed potatoes from the previous night's brisket meal.

STICKY TOFU

 Adapted from Good Housekeeping

Ingredients:

14 oz extra firm tofu

1 T oil

1/4 t kosher salt

2 T soy sauce

2 T oyster sauce

2 t sambal oelek

1 t smoked paprika, optional 

Methodology:

Heat oven to 450° F.

Gently squeeze the block of tofu, and break it apart into small pieces onto an oiled sheet pan, and toss with the oil and salt.  Roast in the oven for 15 minutes. 

Mix the soy sauce, oyster sauce, and sambal oelek together, and pour over the tofu.  Toss, and roast for another 2-5 minutes, or until the sauce has evaporated, and the tofu is lightly browned. 

Toss with the smoked paprika, and serve.