SAUTÉED SPINACH WITH CARAMELIZED MISO BUTTER

Adapted from Bon Appétit

Ingredients:

1 T white miso

1 T mirin

1 T rice vinegar

3 T unsalted butter, cold, cut into pieces

2 T olive oil

4 garlic cloves, thinly sliced

Kosher salt

6-8 c spinach, stemmed, thoroughly washed and torn into pieces

1 lemon, cut into footballs

Methodology:

Heat miso in saucepan over medium heat, stirring constantly until it starts to caramelize and brown, about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and add butter one piece at a time, stirring constantly.  Transfer to a small bowl and set aside.  Wipe out saucepan.

Return pan to high heat, add 1/2 c water and bring to boil.  Add one third of spinach and toss for a minute, until mostly wilted.  Remove to a colander and repeat with remaining spinach.  Once cooled, squeeze well to remove water.

Heat olive oil and garlic over medium-low heat and cook, stirring occasionally, until garlic begins to turn golden.  Remove garlic to a separate bowl and season with salt, reserving oil in pan.

Return spinach and half of miso sauce to pan and heat, stirring, until the sauce is completely incorporated.  Serve with remaining sauce poured over the top, garnished with slices of garlic and lemon slices.  Spritz with lemon at the table.

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.

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. 

SOBA NOODLES WITH SESAME SEEDS

 Adapted from Nigella Lawson

Serves 2

Ingredients:

30g sesame seeds

2T soy sauce

2t rice vinegar

2t honey

2t sesame oil

2 scallions, sliced thinly on the diagonal

100g soba noodles (cooked and blanched according to package instructions)

Methodology:

Toast the sesame seeds in a dry pan over high heat, tossing frequently, until they turn golden brown, and start making popping sounds.

Mix the vinegar, soy sauce, honey and sesame oil, until the honey is dissolved.  Add the scallions, sesame seeds, and the cool, drained noodles.  Mix thoroughly, and let stand for half an hour, to allow the noodles to absorb some of the dressing.  

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!

SALMON HASH

Recipe adapted from Simply Recipes

Ingredients:

2 T olive oil
3 yukon gold potatoes, cut into 1/4" dice
2 shallots, diced
2 carrots, minced
2 celery stalks, minced
1/2 c frozen and thawed spinach, squeezed dry

Leftover cooked salmon
2 T sour cream (or regular cream)
2 t horseradish
1 t dijon mustard

Salt & pepper
2 T parsley, minced
Lemon wedges, for serving


 Methodology:

Heat the oil in a large cast-iron skillet over medium heat.  Add the potatoes, shallots, carrots and celery, and cook, stirring occasionally, until all components are cooked.  Add the spinach and heat through.  Season well.  Remove from heat.

Mix the sour cream, horseradish and mustard in a bowl.  Flake the salmon over the hash and pour over the sour cream sauce.  Toss, and allow the residual heat to cook the salmon to temperature.  Sprinkle with parsley and lemon juice, and serve.

******
Excellent topped with a couple eggs.

Add beets to make "Red Flannel Hash"

Always pass a bottle of Maggi seasoning around the table!

KALE, SAUSAGE & CANNELLINI SOUP

Adapted from Cup of Jo (the combination), AllRecipes (sausage),  and Epicurious (the beans).

Ingredients:

Beans: (or substitute with 1 30oz and 1 15oz can cooked beans)
1 lb dry cannellini beans
2 bay leaves
1 piece of kombu
1 1/2 t salt
1 head garlic, cut in half

Sausage: (or substitute with 1 lb. sweet Italian sausage)
1 lb. ground pork
1 T red wine vinegar
1 t salt
1/2 t fennel seeds
1/4 t brown sugar
1 t black pepper
1 t dried parsley
1 t dried basil
1 t garlic powder
1 t onion powder
3/4 t paprika
pinch dried oregano
pinch dried thyme
pinch red pepper flakes

2 t olive oil
1 bunch kale, de-stemmed and chopped*
1 lemon, zested and juiced
Grated parmesan cheese

4 garlic cloves


Methodology:

Beans:
Sort and rinse the beans, and bring them to boil, covered by ~2" of cold water.  Remove from heat, cover and soak for 1 hour.  Add the remaining ingredients and bring to boil, then uncover and simmer, until the beans are creamy, about 1 - 1 1/2 hours, adding more water if necessary.

Sausage:
Crush the fennel seeds, salt and sugar with a mortar and pestle. Add remaining herbs and spices and mix well.  Combine all sausage ingredients in a large bowl and knead until the spices are uniformly distributed.

Brown the sausage in the olive oil, in two batches if necessary.  Add the beans, kale and enough water (6c?) and bring to boil.  Simmer for 20 minutes.  Add lemon zest and half of juice, and taste for seasoning.  Serve, topped with parmesan cheese** and fried garlic, recipe below.


*Consider replacing the kale with collard greens next time.
**Consider topping with croutons.

Fried Garlic

4 cloves garlic

1/4 c olive oil

Thinly slice the garlic vertically and gently cook in the oil until the garlic begins turning golden.  Take garlic pieces out one by one, if necessary, so all pieces are golden.

OKONOMIYAKI

From the back of a package of Otafuku Okonomiyaki flour

Ingredients:

1 c (4 oz) okonomiyaki flour
3/4 c (6.5 oz) water
2 eggs
10.5 oz shredded cabbage
2 stalks green onion, thinly sliced
Optional: 9 slices of bacon or prosciutto
Oil for frying

Topping: okonomiyaki sauce, mayo and katsuobushi (bonito flakes)


Methodology:

Whisk together the flour and water until it forms a smooth batter.  Whisk in the eggs until well combined.

Add the cabbage and green onion, stirring until they're fully incorporated.

Place a medium skillet over medium-low heat, and lightly oil.  Add 1/3 of the pancake mixture to the pan, pressing down to form a 1/2" thick patty.  Top with 3 slices of bacon or prosciutto.  Cook for 3-4 minutes, or until the bottom browns.

Flip the pancake and cook another 3-4 minutes, or until the meat is fully cooked.

Flip again and cook an additional 2-3 minutes.

Repeat twice more with the remaining pancake batter.

Remove from skillet, top with okonomiyaki sauce, mayonnaise and katsuobushi.   Serve immediately.

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.

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.

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.