Fondant Potatoes

 

Ingredients

• 4 large russet potatoes
• 1 tbsp. vegetable oil
• 2 tbsp. butter, cut into cubes
• 1 garlic clove, thinly sliced
• 3 sprigs rosemary
• Kosher salt
• Freshly ground black pepper
• 1 c. low-sodium chicken broth
• 1 tsp. Chopped rosemary, for serving

Preparation

1. Preheat oven to 350° F.
2. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
3. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
4. Top with rosemary and serve.

From the BBC:

• 6 medium Maris Piper potatoes
• 1 tbsp olive oil
• 200g unsalted butter, cubed
• 4 large garlic cloves, bashed
• 2 sprigs rosemary
• 2 sprigs thyme
• 200ml chicken or vegetable stock

1. Slice the ends off the potatoes so they lay flat on either side.
2. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
3. Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Lemon Posset

 

Ingredients

• 2 cups heavy cream 
• ⅔ cup (4 2/3 ounces) granulated sugar 
• 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
• 1 ½ cups blueberries or raspberries

Preparation

This dessert requires portioning into individual servings. Reducing the cream mixture to exactly 2 cups creates the best consistency. Transfer the liquid to a 2-cup heatproof liquid measuring cup once or twice during boiling to monitor the amount. Do not leave the cream unattended, as it can boil over easily.

1. Combine cream, sugar, and lemon zest in medium saucepan and bring to boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. If mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, 8 to 12 minutes.
2. Remove saucepan from heat and stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 6 individual ramekins or serving glasses.
3. Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish with berries and serve.

Another from Spruce Eats

Tuscan Liver Pate

From Inside the Rustic Kitchen

 Ingredients

• 10.5 oz (300g) chicken livers
•  1 heaped tsp caper
•  4 anchovy fillets
•  1 clove garlic minced
•  1 large handful parsley finely chopped
•  8 sage leaves finely chopped
•  1 tbsp olive oil
•  1 tbsp vin santo (or marsala or sherry)
• 3.5 oz (100g) butter

Instructions

• First, clean the livers by removing any green or yellow bits, wash and dry them well.
• Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.
• Cook the mixture for 5 minutes on a medium heat then set aside to cool.
• Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.
• Add the smooth pate back into the frying pan with cubes of butter and cook, stirring the pate and butter together until completely mixed together. The pate will need to heat through so it melts in with the butter (around 3 minutes).
• Transfer the pate into a ramekin or serving dish and leave to cool before chilling in the fridge until firm. 

Tip: If you're planning on tipping the pate out of the dish or ramekin, make sure to line the dish with cling film first so you can remove it easily.

Cals per serving 93

Another from Food & Wine. And from the NYTimes: 

• ¾  pound chicken livers
• 1  medium yellow onion
• 1  clove garlic
• 2  tablespoons good-quality olive oil
• ¼  cup dry white wine
• ¼  cup chicken stock
• 1  tablespoon capers
•  Salt and freshly ground black pepper to taste
• 8 to 10  thin slices of crusty Italian or French bread

1. Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
2. Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
3. Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
4. Serve with the sliced bread, either plain or toasted.

Butterkuchen

According to Bloomberg, the pandemic has seen US butter consumption rise to its highest levels since 1943... The butter cake recipe, aka Butterkuchen or Zuckerkuchen, is a traditional German cake often served for afternoon coffee. Popular when covered with butter, almonds, and sugar. It can also be topped with streusel (see recipe below). 

Ingredients:

Yeast Dough

• 1 package (1 Tbsp) active dry yeast
• ¼ cup lukewarm water
• 1 tsp sugar
• 1 cup milk (lukewarm)
• ½ cup oil
• 1 egg
• ½ cup sugar
• about 4 to 4½ cups all-purpose flour
• ½ cup milk or cream

Topping

• ⅔ cup sugar
• ¾ cup chopped almonds
• ⅓ cup cold butter

Preparation

1. In a large bowl, mix yeast, water, and 1 tsp sugar. Let stand for about 5 – 10 minutes. This should be a little foamy.
2. Mix in 1 cup milk, oil, egg, and ½ cup sugar. Beat in 2 cups flour and mix well. Let stand 10 minutes.
3. Add more flour until a soft dough results. Remove from bowl and knead until smooth and elastic, adding flour ONLY if necessary if it is too sticky.
4. Put dough into a greased bowl. Cover and put in a draft-free warm place for about 30 – 60 minutes, until it has doubled in size.
5. Grease a 35 cm x 24 cm pan. Roll out dough to fit the pan and place it into it.
6. Make small hollows in the surface of the dough with your fingers.
7. Brush dough with ½ cup milk or cream.
8. Cut butter into small pieces and place in hollows.
9. Sprinkle ⅔ cup sugar and nuts over the dough.
10. Cover and let stand in a warm draft-free place for about 30 minutes.
11. Preheat oven to 200° C. Bake for 20 to 25 minutes until golden brown.
12. Let cool slightly and cut into squares.

Hint:
You can make a streusel topping by mixing together 2 cups all-purpose flour, 1 cup sugar, and 1 cup butter into a crumbly mixture. Spread on top of dough instead of sprinkling the sugar and nuts.

Here is Martha Stewart's take. And another take (in German). And yet another from Spruce Eats. 

Pimm's No. 3

Alas I have been unable to find Pimm's No. 3 (a.k.a. 'Winter Cup') in the United States. Until then, I'm trying variations offered online. Here's one from the BBC:

Ingredients

• 1 part Pimm's No. 1
• 1 part brandy
• 3 parts apple juice
• cinnamon stick

Preparation

Combine all ingredients and heat gently. Serve with a slice of apple and a slice of orange. 

Pollo Adobado

 

Ingredients

• 1 kg of chicken pieces 
• 3 guajillo chilies 
• 1 ancho chili 
• 1 orange 
• ¼ onion 
• 1 clove garlic 
• ½ achiote bar (50 grams) 
• 1 teaspoon of cumin 
• 1 teaspoon oregano 
• 1 tablespoon of apple cider vinegar 
• Salt and pepper to taste 
• 2 tablespoons of butter or oil 
• 2 cups of chicken broth

Preparation

1. Boil two cups of water and cook the dried chiles in it until soft; remove the seeds and reserve.
2. Blend the chilies with the juice of the orange, onion, garlic, achiote paste, cumin, oregano and apple cider vinegar, to obtain a smooth sauce.
3. Season the chicken with salt and pepper, place it in a baking dish and pour the marinade over the pieces, making sure that everything is covered by the sauce. Cover with plastic and refrigerate for 4 hours.
4. Heat butter or oil in a Dutch oven, add the chicken pieces and brown lightly.
5. Add the broth and cover, stir occasionally and cook over low heat until the chicken is cooked (you can add more broth if it is undercooked).

Jenn Segal's Baked Ziti

 

From Once Upon a Chef

Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour

Ingredients

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• 1-1/2 teaspoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
• 1/3 cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions

• Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
• Preheat the oven to 425°F and set the oven rack in the middle position.
• Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
• Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
• Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.
• Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Jenn Segal's Beef Stew

I was introduced to Once Upon a Chef last week. I love beef stew and may never make another kind again. The balsamic vinegar and sugar are key to the recipe in my opinion. 

Servings: 6

Total Time: 3 Hours 30 Minutes

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1-1/2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Preparation

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Russian Tea

 Do not knock it until you’ve tried it. That is all. It’s not Russian. It’s barely tea. 

Blue Apron's Roasted Red Pepper Pasta

This. I can't stop making it.

Ingedients

6 oz  Lumaca Rigata Pasta

½ lb  Broccoli

2 cloves  Garlic

¼ cup  Grated Parmesan Cheese

¼ cup  Cream

2 Tbsps  Butter

2 Tbsps  Tomato Paste

1 Tbsp  Capers

1 oz  Sliced Roasted Red Peppers

1½ tsps  Calabrian Chile Paste

Preparation

1. Prepare & roast the broccoli: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 
2. While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 
3. While the pasta cooks, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
4. While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired. 
5. To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese.

https://www.blueapron.com/recipes/roasted-red-pepper-pasta-with-roasted-broccoli-parmesan

Fennel Ice Cream

Ingredients

• 1 2/3 cups heavy cream
• 2 teaspoons fennel seeds (crushed)
• 1 cup whole milk
• 3/4 cup sugar (divided)
• 4 large egg yolks

Preparation

1. Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.
2. Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.
3. Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.
4. Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.

Note: Custard with fennel cream can be chilled, covered, in refrigerator up to 24 hours. Makes 1 quart

Crock Pot Chicken Tikka Masala

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup whole-milk plain yogurt (not Greek)
• 1 1/2 teaspoons kosher salt, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon peeled and minced fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 1 (15-ounce) can roasted diced tomatoes, drained
• 3/4 cup heavy cream or coconut milk
• Chopped fresh cilantro
• Cooked rice or naan, for serving

Preparation

1. Place the chicken, yogurt, and 1 teaspoon of the salt in a 4-quart or larger slow cooker and stir to combine.
2. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant, about 1 minute. Add the tomato paste and cook until darkened in color, about 1 minute. Add the drained tomatoes and remaining 1/2 teaspoon of salt and bring to a simmer, scraping up the browned bits from the bottom of the pan. Transfer to the slow cooker and stir to combine with the chicken. (Or just get lazy and throw all these into the Crock Pot and don't bother.)
3. Cover and cook on the HIGH setting for 4 hours or LOW setting for 8 hours. Stir in the cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered and cook on the HIGH setting for 30 minutes. Taste and season with salt as needed. Serve garnished with cilantro with rice or naan.

Hummus

Ingredients

• 5 eaches unpeeled garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can garbanzo beans, drained
• ½ cup tahini
• ⅓ cup fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Preparation

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
3. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.

Farinata (Socca)

Ingredients

• 1 cup (130g) chickpea flour
• 1 cup plus 2 tablespoons (280ml) water
• 3/4 teaspoon sea salt
• 1/8 teaspoon ground cumin
• 2 1/2 tablespoons olive oil divided (I used an herbed oil to give it some additional flavor)
• freshly-ground black pepper plus additional sea salt and olive oil for serving

Preparation

1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature, (or in the fridge overnight).
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt and pepper.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Paula Deen's Squash Casserole Recipe

Ingredients

• 1 tablespoon vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 large Vidalia onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Preparation

1. Preheat the oven to 350º F. Grease a 2-quart casserole dish.
2. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
3. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

David Lebovitz' Salted Chocolate Chip Tahini Cookies

I had some leftover tahini from making hummus... these are a winner.

Ingredients

• 8 tablespoons (115g, 4 ounces) unsalted butter, at room temperature
• 1/2 cup (120ml) tahini, well stirred
• 1/2 cup (100g) granulated sugar
• 1/2 cup (90g) packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons (150g) flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher or sea salt
• 2 cups (280g) bittersweet or semisweet chocolate chunks, or chocolate chips
• flaky sea salt, such as Maldon or fleur de sel

Preparation

1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.)
2. Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated.
3. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight.
4. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats.
5. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven.
6. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.

https://www.davidlebovitz.com/salted-chocolate-chip-tahini-cookies-cookie-recipe/

Leftover Brisket Chili

In cleaning out the freezer, I came across a large piece of packer brisket that I smoked a while back. I found this handy recipe online and tossed all of the ingredients (except for the beans which I added later) into a Crock Pot and let it do its magic.

INGREDIENTS

• 3 slices of bacon, diced
• 1 large onion (about 2 cups), chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, finely diced
• 2 ½ cups leftover smoked beef brisket, cut up into 1-inch cubes
• 3 tablespoons chili powder*
• 1 tablespoon cumin
• one can of chipotle in adobo sauce
• ½ tablespoon smoked paprika
• 1 12 oz bottle beer
• ¼ cup coffee
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• ½ can black beans, drained and rinsed, used a standard 15 oz can
• ½ can kidney beans, drained and rinsed, used a standard 15 oz can
• ½ can corn, drained and rinsed, used a standard 15 oz can
• 1 small, 4 oz can diced green chili

Allison Roman's Caramelized Shallot Pasta

Ingredients

• 1/4 cup olive oil
• 6 large shallots, sliced very thin
• 4 garlic cloves, finely chopped
• salt and freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1 (2-ounce) can anchovy filets, drained, but not rinsed.
• 1 (6-ounce) can tomato paste or one (4.5-ounce) tube tomato paste
• 1 16-ounce package bucatini pasta (with reserved pasta water…don’t forget)!
• fresh parsley, finely chopped
• freshly grated parmesan

Instructions

1. Heat olive oil in a heavy dutch oven (I used my Le Cresuet) over medium-high heat. Add the shallots and the garlic and season with salt and pepper. Cook, stirring occasionally until the shallots have softened with golden brown edges. This takes about 20 minutes
2. Add red-pepper flakes and anchovies drained and straight from the can. No need to chop them. They will dissolve when they’re cooked. Stir to combine the anchovies with the shallots, about 2 minutes.
3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges, and turning from bright red to a deeper rusty, brick color, about 2 minutes
4. Remove the pot from the heat and transfer about half of the sauce into a jar, leaving the rest behind. (These are your leftovers that you can use for a future dish).
5. Fill another large pot with salted water and bring to a boil. Cook pasta according to package instructions or until very al-dente. Save a cup of pasta water when draining. Transfer the cooked pasta to Dutch oven with the remaining shallot mixture. Cook over medium-high heat, tossing the pasta with the shallot mixture to coat each piece of pasta, use a wooden spoon to scape up any bits at the bottom until the pasta is a thick sauce and is reduced and is sticky, but not saucy, 3 to 5 minutes. Divide pasta into bowls or one large serving bowl and top with a little parmesan cheese and the fresh parsely.

Another No-Knead Bread Recipe

Update: I have made the following modifications to good effect.Use the ingredients specified in the Test Kitchen version with the following modifications:

• 3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces) or 3 cups for whole wheat use 2 cups unbleached all-purpose flour and 1 cup whole wheat flour
• 1⁄4 teaspoon fast rise yeast
• 2 teaspoons sea salt
• 7 ounces water
• 5 ounces beer
• 1 tablespoon red wine vinegar

Combine beer and water in a measuring cup and heat in the microwave until hot. For my 1000-watt machine, this takes 2 minutes. Make sure that you have whisked together the flour, yeast, and salt before adding it so as not to kill the yeast.

Heat oven to 500º to prep the Dutch oven, then lower to 425º for baking. Follow other instructions as posted.

Mark Bittman has offered two new versions of the No-Knead Bread Recipe:

Ingredients

• 3c bread flour
• 1 packet (1/4 oz) instant yeast
• 1 1/2 teaspoons salt
• Oil as needed

Preparation

• Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Jim Lahey made the following changes:

Ingredients

• 3c bread flour
• 1/4 tsp instant yeast
• 1/4 tsp red wine vinegar
• 1 5/8c hot water
• 1 1/2 teaspoons salt

3-4 hrs on first rise; then a shorter rise (30-mins to 1 hr) on the second. Otherwise, same as above.
This is the first result of Lehey’s version. The crumb was as good as the slow rise. The flavour was not. I will try it again with lager in the mix. The crust was thinner but still crispy. I baked it in a 4qt Dutch oven to get a higher rise.

The Bo Ssam Miracle

I have a pork shoulder in the freezer and I've been meaning to give this recipe a try:

Ingredients

Pork shoulder:

• 1  whole bone-in pork butt or picnic ham (8 to 10 pounds)
• 1  cup white sugar
• 1  cup plus 1 tablespoon kosher salt
• 7  tablespoons brown sugar

Ginger-Scallion Sauce:

• 2 ½  cups thinly sliced scallions, both green and white parts
• ½  cup peeled, minced fresh ginger
• ¼  cup neutral oil (like grapeseed)
• 1 ½  teaspoons light soy sauce
• 1  scant teaspoon sherry vinegar
• ½  teaspoon kosher salt, or to taste

Ssam Sauce:

• 2  tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
• 1  tablespoon chili paste (kochujang, available in many Asian markets, and online)
• ½  cup sherry vinegar
• ½  cup neutral oil (like grapeseed)

Accompaniments:

• 2  cups plain white rice, cooked
• 3  heads bibb lettuce, leaves separated, washed and dried
• 1  dozen or more fresh oysters (optional)
•  Kimchi (available in many Asian markets, and online)

Preparation

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
2. When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Pasta with Mushrooms and Gremolata

We had some oyster mushrooms at the local market last week. This recipe from The NY Times hit the spot:

Ingredients

• 2  plump garlic cloves, finely minced
• ½  cup finely minced flat-leaf parsley
• 1  tablespoon finely chopped lemon zest
• 2  tablespoons extra virgin olive oil
• 1  pound cultivated or wild mushrooms, like shiitakes, chanterelles or oyster mushrooms, or a combination, trimmed and quartered if small, cut in thick slices if large
• Salt to taste
• 2  tablespoons dry white wine
• Freshly ground black pepper
• 12  ounces fettuccini or farfalle
• ¼ to ½  cup pasta cooking water, to taste
• ¼ to ½  cup freshly grated Parmesan (optional)

Preparation

1. To make the gremolata, place the minced garlic, parsley and lemon zest in a mound and chop them together with a chef’s knife. Set aside.
2. Begin heating a large pot of water for the pasta. Meanwhile, heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon of the olive oil, and when it’s hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to sweat. Add the salt and the white wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, about 5 minutes.
3. Add the remaining tablespoon of oil and the gremolata and pepper. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Keep the mixture warm while you cook the pasta.
4. When the water comes to a rolling boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Before draining, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the mushrooms and stir together.
5. Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan. If it seems dry, add 2 to 4 tablespoons of the reserved cooking water. Serve with Parmesan cheese if desired.

Tip

Advance preparation: You can make this through Step 2 (without heating the pasta water) several hours before you wish to serve. Heat the pasta water and reheat the mushrooms, then proceed with Step 3 shortly before serving

Traditional Bakewell Tart Recipe

Ingredients

For the Pastry

• 2 1/4 cups/200 grams all-purpose (or plain flour)
• 4 ounces/115 grams butter (or an equal mix of butter and lard, cubed)
• Pinch of salt
• 2 to 3 tablespoon water (cold)

For the Filling

• 1 egg white (lightly beaten)
• 2 tablespoon raspberry jam
• 5 ounces/150 grams butter
• 1/4 cup/55 grams caster sugar
• 3 medium eggs (beaten) 
• 1 egg yolk (beaten)
• 1 3/4 cups/150 grams ground almonds
• 1 medium lemon (zested)
• 2 tablespoons flaked almonds

https://www.thespruceeats.com/traditional-bakewell-tart-recipe-435041

Portuguese custard tarts (pastéis de nata)

Ingredients

• Butter for greasing
• 500ml whole milk (preferably gold top)
• Pared zest from 1 lemon
• 1 cinnamon stick
• 70g plain flour
• 485g caster sugar
• 6 large free-range egg yolks
• 2 x 320g packs ready-rolled, all-butter puff pastry

Preparation

1. Grease 22 holes of 2 standard 12-hole muffin tins generously with butter, then chill in the fridge. Put the milk in a pan with the strips of lemon zest and cinnamon. Heat to just simmering, let it cool a little, then remove the zest and cinnamon. Whisk a third of the milk into the flour in a small bowl to form a thin paste. Heat the remaining milk until boiling, then stir in the flour paste and cook, stirring constantly with a balloon whisk, for 2-3 minutes until thick.
2. Put the sugar in a pan with 200ml water. Heat gently to melt the sugar, then turn up the heat and boil for 4-5 minutes until the syrup reaches the short thread stage. Gradually whisk it into the milk mixture to give a white liquid with a similar thickness to double cream. Don’t worry if it’s lumpy.
3. Put the egg yolks in a large bowl and strain over the milk mixture, stirring all the time with the balloon whisk until combined. Set aside with cling film touching the surface.
4. Heat the oven to 250°C/ 230°C fan/gas 9½. Unroll the pastry, remove the plastic lining sheet, then roll it back up. Cut each roll into 11 discs, then put one disc into each greased muffin hole swirl-side up. Carefully press the pastry up the sides with your fingers, working from the centre out, until the pastry just pokes over the top.
5. Pour the custard into the pastry cases to 1cm below the top, then bake in the upper third of the oven for 15 minutes or until the pastry is golden and crisp.
6. Cool in the tin for 5 minutes, then gently lever out the tarts with a spoon and cool on a wire rack.

Curry Stand Chicken Tikka Masala Sauce

Ingredients

• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped  
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar  
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• ½ teaspoon curry powder
• ½ teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Preparation

1. Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
2. Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
3. Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

No-Knead Bread 2.0

Ingredients

• 3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces) or 3 cups for whole wheat use 2 cups unbleached all-purpose flour and 1 cup whole wheat flour
• 1⁄4teaspoon fast rise yeast
• 1 1⁄2 teaspoons sea salt
• 7 ounces room temperature water
• 3 ounces beer
• 1 tablespoon white vinegar

(For whole wheat also include 2 tablespoons honey)

Preparation

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
2. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
3. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
4. Transfer dough to lightly floured work surface and knead 10 to 15 times.
5. Shape dough into ball by pulling edges into middle.
6. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
7. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
8. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
9. Carefully remove pot from oven and remove lid.
10. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
11. Cover pot and place in oven.
12. Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
13. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
14. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Quick Lamb Ragu

We bought half a lamb the other week and this is an easy go-to recipe. Again, from the NYT:

Ingredients

• 2 tablespoons olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, finely chopped
•  Kosher salt and black pepper
•  Pinch of red-pepper flakes (optional)
• 2 anchovy fillets (optional)
• 2 tablespoons tomato paste
• 1 pound ground lamb
• 1 (28-ounce) can crushed tomatoes
• 12 ounces cooked pasta, noodles or tubes, for serving
•  A good hunk of Parmesan or pecorino, for serving
•  A small handful of marjoram, oregano or thyme, for serving (optional)

Preparation

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
2. Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
3. Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
4. Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
5. Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.