TIRAMISU

Adapted from the Pioneer Woman website

Ingredients:

3 egg yolks

2 T + 1 T sugar, divided

1/4 c + 1/4 c marsala wine, divided

1/2 c whipping cream

8 oz mascarpone, room temperature

1 1/2 c espresso, or 1 1/2 c hot water with 5 t nespresso, cooled

2 t vanilla

7 oz savoiardi, or lady-finger cookies

Cocoa powder, for dusting

Methodology:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  

Combine the espresso, 1/4 c marsala and vanilla in a bowl just large enough to fit a lady-finger.  

----The recipe can be prepared ahead of time up to this point----

Dip the lady fingers into the coffee mixture one by one.  They should be saturated, but not falling apart - break one in half, and make sure the coffee mixture has penetrated to the center.  If it hasn't, soak the cookies longer.  Arrange the first layer of cookies in the dish (4"x9", or a bread pan).  Spread with 1/3 of the custard, and cover the cookies completely.  Sift over the cocoa.

Repeat twice more.  Cover and chill for at least 3 hours, to allow the cookies to soften and the custard to set.

Double the recipe to fill an 8"x8" pan.

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.

LEEKS IN VINAIGRETTE

Straight from Bon Appetit

Ingredients:

4 medium to large leeks, white and light green parts only, any tough layers removed

Kosher salt

1 small shallot, minced

1 small garlic clove, grated

1 T sherry or red wine vinegar

1 t Dijon mustard

1 t whole grain mustard

1/2 t fresh thyme, minced

1/4 t sugar

2 T olive oil*

Black pepper

Methodology:

Trim away any egregious root ends of leeks.  You can trim more after they cook.  Cook in a large pot of  boiling salted water until a knife passes through with no resistance, 15-20 minutes. Transfer to a strainer and drain thoroughly.  Trim remaining root end, if necessary.

Meanwhile, soak the shallot and garlic in the vinegar, then add remaining ingredients and whisk in the oil to form an emulsion.  Taste for seasoning.  

Halve leeks, arrange cut side up on a plate, and dress with the vinaigrette.  Allow to sit 10 minutes before serving.

____

*Substitute the olive oil with browned butter if serving this vinaigrette with Dover sole.

CARAMELIZED ONION AND PICKLE DIP

 From @spoonforkbacon's Instagram account.  Makes 1 3/4 c.

Ingredients:

1 1/2 T olive oil

2 sweet onions, diced

1 1/3 c Greek yoghurt

1/2 c kewpie mayonnaise

2/3 c finely diced cornichons (15-20)

1 T minced dill

1 grated garlic clove

1/8 t MSG

salt and pepper to taste

Methodology:

Place a pan over medium-low heat.  Add oil, followed by onion.

Caramelize onion, stirring occasionally, about 12-15 minutes. Remove from heat and set aside to slightly cool.

In a mixing bowl, combine all ingredients, season to taste, and serve. 

SOURDOUGH FOCACCIA

Adapted from Alexandra Cooks, with topping from Dee's Little Kitchen

Ingredients:

50-100 g mature sourdough starter

430 g lukewarm water

510 g bread flour

10 g kosher salt

3 T olive oil, divided

Brine topping:

3 T warm water

1/2 t kosher salt

1 T olive oil

2 garlic cloves, minced or pressed

1 t dried oregano

1 t herbes de Provence

Parmigiano reggiano, grated

Method:

Mix the starter, water, flour and salt with chopsticks in a large bowl, until the dough comes together.  Cover and rest for half an hour. Using wet hands, fold and turn the dough until it gains shape (8-10 times).  Repeat every half hour 2 more times.

Cover and allow to double in size, or just rise for 4 more hours. 

Place 2 T oil in a 9" x 13" pan.  Knock the air out of the dough and fold it one more time, forming it into a rectangle.  Place in the oiled pan, fold side up, then flip over and gently encourage it toward the corners.  Top with another 1 T oil.   Cover and allow to rise 2 -3 hours, or until doubled again.  

Preheat the oven to 425°F.  Dimple the dough with your fingers.  Combine topping ingredients, aside from cheese, in a medium bowl.  Sprinkle dough with topping, adding cheese last, to taste.  Bake for 25 minutes, remove from oven and cool for 20 minutes before eating.

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CAULIFLOWER AND PASTA CHEESE

Recipe adapted from Recipe Tin Eats

Ingredients:

8 oz cavatappi pasta, cooked al dente

1 head cauliflower, cut into medium florets, tossed in oil, and roasted at 430°F for 15 minutes

4 T unsalted butter

3 1/2 T flour

2 c milk

1/2 t salt

1 1/2 - 2 c (1/4 lb) aged gouda, grated

1 c cheddar, grated

Methodology:

Preheat the oven to 350°F.

For the sauce Mornay: melt the butter in a large saucepan over medium low heat, add the flour, and whisk until the flour just begins to take on color, about 3 minutes.  Whisk in the milk and continue cooking until the sauce has thickened.  Mix the cheeses and add all but 1 c, whisking until they melt, and the sauce is smooth. 

Pour half the sauce into a medium bowl, and toss with the pasta.  Scrape into one half of a 9" square pan.  Toss the roasted cauliflower with the sauce remaining in the saucepan, and scrape into the other half of the square pan.  Top with remaining 1 c combined cheeses.

Bake in the preheated oven for 30 minutes, cool for 10, and serve.

POTATO FRITTERS

Ingredients:

1 red potato

1 shallot, minced

1 egg

1/2 t salt

ground black pepper

1/4 c olive oil

Methodology:

Grate, rinse, and squeeze the potato out in a clean kitchen towel.  Add it to a bowl with the remaining ingredients, aside from oil, and mix well.

Fry flattened tablespoonfuls of mixture over medium heat until very golden on both sides.  Transfer to a paper towel-lined plate and serve warm.

SCALLION, GINGER, CHICKEN SOBA SOUP

Recipe adapted from the Carbivore cookbook

Ingredients:

2 T shallot oil, or olive oil

2 T minced ginger

8 scallions, thinly sliced, white and green parts separated

2 shallots, quartered and thinly sliced

4 garlic cloves, thinly sliced

1/2 t ground coriander, or the same of whole coriander

4 bone-in, skin-on chicken thighs, skin removed from half

8 c chicken broth, or a mixture of water, better-than-bouillon, and knorr chicken cubes

2 T soy sauce

4 baby bok choy, torn into quarters

2 T rice vinegar

2 t toasted sesame oil

10 oz soba (or 3 bundles), cooked according to package directions, drained and rinsed

1/2 c cilantro stems and leaves, chopped

Methodology:

Heat a large dutch oven over medium heat and add the oil.  Add the ginger, white scallion parts, and shallots, and sauté until just turning golden, 2 or 3 minutes.  Add the garlic and coriander, and cook, stirring, until it takes on the slightest color, 2 more minutes. 

Deglaze with broth, nestle in the chicken, and simmer until the chicken is done, 30-45 minutes.  

Remove the chicken to cool.  Once cool, shred the meat.

Add the bok choy to the broth and cook for 4 minutes.  Return the chicken to the pot, until reheated, and remove from heat.  Add vinegar and sesame oil, and serve over soba, garnished with cilantro.

GERMAN POTATO SALAD

From epicurious, now behind a paywall

Serves 6

Ingredients:

2 1/4 lb medium yukon gold or red potatoes

6 bacon slices, chopped (optional)

1/2 c finely chopped red onion

1/2 c red wine vinegar

1/2 c water

2 t coarse-ground mustard

2 t sugar

2 t salt

1/2 t black pepper

1/4 c fresh dill, chopped

Methodology:

Boil the potatoes until done, then cool until you can peel and slice them into 1/4" slices.

Sauté bacon in a medium saucepan until brown.  Remove, reserving 2 1/2 T grease in pan.  Discard remaining grease.  Sauté onion for 2 minutes, or until translucent.  Whisk in remaining ingredients, aside from dill.  Simmer until reduced to 2/3 c, about 4 minutes.  Remove from heat.

Add potatoes and toss to coat with dressing.  Let stand 3 minutes.  Add dill and bacon, season to taste and toss again.  Serve warm.

BROCCOLETTE

Ingredients:

1 bunch broccolette (1/2 lb), dry ends trimmed, stalks cut into 1 1/2" lengths, florets separated from stalks

2 t lao gan ma chili crisp

2 t (or 3 glugs) maekrua oyster sauce (LKK is saltier, so use half)

Methodology:

Add stalks to a pot of well-salted, boiling water.  Cook for 2 or 3 minutes, depending on how thick the stalks are.  Add the florets and cook for another minute or two.

Strain broccolette from water, blanch, and place in a serving bowl.  Add chili crisp and oyster sauce, mix thoroughly, and serve.