BEET SALAD WITH FETA

 Adapted from Cook's Illustrated

Ingredients:

1 1/2 lb beets, trimmed and quartered

1 1/4 c water

1/4 t salt

3 T white vinegar

1 T packed brown sugar

1 shallot, sliced thin

Grated zest of one lemon

1/8 lb feta

1 T chopped dill

1 t chopped thyme

Black pepper

Methodology:

Place the beets in a single layer in the bottom of a heavy dutch oven, pour in the water and salt, and bring to simmer over high heat.  Cover, reduce heat to low, and cook until beets are tender, ~45 minutes.

Transfer beets to bowl filled with cold water, keeping cooking liquid in pot.  Bring liquid to boil, and cook down until pan is almost dry.  Add vinegar and sugar, and cook, stirring constantly, until liquid thickens and a a rubber spatula leaves a trail when dragged through glaze.  Add shallot and stir to heat through.  Remove from heat. 

Once beets are cool enough to touch, peel and drain them, and cut into 1/2" wedges.  Add to a large bowl, top with the remaining ingredients, and pour over the glaze.  Stir to combine.

KASHA

 Adapted from Natasha's Kitchen

Ingredients:

2 T butter

1 carrot, minced

1 shallot, minced

1 celery rib, minced

2 t chicken better-than-bouillon

1/4 t ground bay leaf

1/4 t ground garlic

6 juniper berries

1 c toasted buckwheat groats, or half toasted, half untoasted

2 c water

Methodology:

Rinse the kasha and set aside to drain thoroughly.

Melt the butter over medium heat in a medium saucepan.  Add the vegetables and cook, stirring frequently, until the onions are very soft, and are starting to take on color.  Add the remaining ingredients and stir well.  Bring to boil, then turn down heat to the barest simmer, cover, and cook for 18-20 minutes, or until the kasha is done.

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.

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* 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. 

SHERRY MUSTARD SAUCE WITH MUSHROOMS

 Ingredients:

1 T olive oil

4 baby bella mushrooms, minced

1 shallot, minced

1/4 c sherry (or brandy)

1/4 c beef broth

1 T dijon mustard

1 t fresh thyme leaves

1/4 c heavy cream

pinch cayenne pepper

1 T thinly sliced chives

Methodology:

Add oil to a saucepan over medium heat*, add the mushrooms and shallot, and stir until they soften and shed their moisture.  Once they begin to take on color, deglaze with the sherry, and cook down until nearly dry.  Add all remaining ingredients aside from the chives, and cook until the sauce thickens to coat the back of a spoon.  Pour into a bowl and serve with steak, or use as the base for creamed spinach.  Garnish with chives.

*Great when cooked in a pan just used to make steak or a tenderloin.

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.

BOK CHOY AND TOMATOES

 Ingredients:

3 heads baby bok choy, white parts and greens divided, each cut into 1/2" slices

2 T olive oil, divided

8-10 cherry tomatoes, halved

3 cloves garlic, sliced

1" ginger, finely julienned

1 T maekrua oyster sauce (less if using Lee Kum Kee)

Methodology:

Place a large pan over medium high heat, add 1 T oil, and once hot, add the bok choy whites in one layer.

Cook, covered, until the whites are just tender, and the undersides are beginning to take on color. 

Remove lid, stir, and add tomato halves.  Cook for another 2 minutes, uncovered.

Clear a portion of the pan, add the remaining 1 T oil, and cook the garlic and ginger until the smallest garlic pieces begin to brown.  Stir, add the bok choy greens, and cook, stirring, until they wilt.

Add the oyster sauce, cook until heated through, and serve.

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.

CHOCOLATE CAKE

 From Kitchen Project #124: Bûche de Noël

Ingredients:

Cake 

4* eggs, separated

80g neutral oil

80g whole milk

25g cocoa powder

1 t instant coffee granules (Nescafé)

65g AP flour

130g granulated sugar

1/4 t kosher salt

Cake Methodology:

Line a 10" x 15" jelly roll pan with parchment paper.

Preheat oven to 285°F (140°C).

Whisk together oil, milk, cocoa powder, instant coffee and 15g of flour in a small sauce pan.  Heat over low, whisking throughout, until the mixture just darkens and thickens, with the appearance of choux pastry.  Scrape into a bowl and leave to cool for a few minutes. 

Add the egg yolks to the cocoa dough and whisk until smooth and shiny. 

Add 20g of sugar and whisk to combine, until glossy.

Add the salt and the rest of the flour (50g) and mix with a spatula until smooth and thick. 

Make the meringue:  Add the egg whites to the stand mixer bowl and whisk on high for 30 seconds.  Then add the remaining sugar (110g), by the spoonful.  Turn the mixer to medium and whisk for 6-8 minutes, until a glossy, dense meringue forms.  It should be shiny and thick, but not too stiff - when the whisk is raised, it should gently flow onto itself. 

In two steps, add 75g-100g total of meringue to the cocoa dough, mixing well and being careful to scrape around the edge.

Fold in the remaining meringue in three batches, only adding the next batch once the previous one is completely combined. 

Pour into the prepared baking sheet, and smooth surface. 

Bake 35 minutes (check after 25), or until risen and dry to the touch.  It should feel springy and aerated.

Whipped Chocolate Custard Ganache

70g whole milk

220g heavy cream, divided

22g egg yolk (usually 1 large)

15g granulated sugar

75g dark chocolate, chopped finely

1/8 t kosher salt

Methodology:

Custard:

Heat the milk and 120 g cream to steaming in a small sauce pan.

In a bowl, whisk the egg yolk and sugar until combined.

Temper the egg mixture with the cream, then pour all back into the pan and heat on low, whisking, until it coats the back of a spoon (180°F, 82°C).

Pour the custard into a bowl holding the chopped chocolate and salt.  Leave for one minute, then whisk until smooth.  Cover and chill for at least 2 hours.

Once chilled, add the additional 100 g cream and whip the firmed custard until smooth and lightened in color. 

Assembly:

Cut the sheet cake into 3 equal sized pieces.  Spread filling on each layer, and then enclose and top the cake with the custard.

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Note: I have halved the custard/filling amounts, as the recipe originally made wildly more custard/filling than cake.  Like, twice as much.

*Last time I made the cake, I used 5 eggs, rather than 4 (because I didn't want to have a carton in the fridge holding only one egg!), and it turned out well.

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.

RHUBARB SHRUB

 From Christina Chaey's Gentle Foods Substack newsletter

Ingredients:

2 c rhubarb stalks, sliced 1/2" thick, divided

1 c (200 g) sugar

1/4 c water

1 c vinegar (sherry or rice)

Methodology:

Place half the rhubarb in a heatproof bowl.

Combine the remaining rhubarb, sugar and water in a small saucepan and bring to simmer over high heat, stirring occasionally.  Scrape mixture into heatproof bowl with remaining rhubarb and stir to combine. 

Let the mixture sit at room temperature for a few hours, stirring occasionally. 

Add vinegar and stir to combine.  Taste and add more sugar or vinegar as you please - it should be equal parts sweet and tart.  Cover the container and chill mixture for at least 24 hours, up to 3 days, until you're happy with the flavor. 

Strain the shrub and store for up to 6 weeks, refrigerated.  The solid pieces of rhubarb are great for snacking or stirred into yoghurt. 

Serve by stirring a few teaspoons into a glass of seltzer.