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.