Bolognese with Chestnuts

Bolognese with Chestnuts
Serves 6

1 pound chopped ham, or raw chorizo + 4oz prosciutto
2 tablespoons extra-virgin olive oil
1 pound meatloaf mix or ground lamb
Pinch of ground cloves
1 celery rib, finely chopped
2 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1/4 teaspoon crushed red pepper
1 1/2 cups dry red wine
One 28-ounce can crushed tomatoes
1/2 oz porcini, pulverized and soaked in 1c water, undrained
1 can chicken stock
Pinch of sugar
Freshly ground pepper
1 pound cut pasta
1/2 cup heavy cream
1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
2 tablespoons very finely chopped flat-leaf parsley
Salt
basil
Freshly grated Parmesan cheese, for serving

Saute the chopped ham, beef chuck and cloves over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.

Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.

Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

3 tbsp olive oil (divided)
5 boneless, skinless chicken thighs
salt and pepper
Dried basil, to taste
15 frozen artichoke hearts, thawed (2 cans halved)
1 fellel, chopped
15 fingerling potatoes, sliced in half lengthwise
1-2 cloves of garlic, sliced into thin slivers
Zest of one lemon and the juice
1 lemon sliced into thin slices
handful cherry tomatoes
3 tbsp fresh parsley, chopped

Halve and part-boil potatoes for 6-7 minutes. Remove from heat and drain
water. Add the garlic slivers, lemon zest, lemon slices, fellel,
artichoke hearts and 1 tablespoon of olive oil to the potatoes. Season
with sea salt and fresh cracked pepper to taste, set aside.

Preheat the oven to 400 degrees. Season the trimmed chicken thighs with
sea salt, fresh cracked pepper and dried basil to taste. Heat 1
tablespoon of olive oil in a giant skillet over medium high heat. Add the
chicken thighs and cook for 3-4 minutes or until golden brown. Turn the
chicken over and remove from heat. Add everything to a baking dish and
roast for 15 minutes along with a handful of cherry tomatoes.

Finish with lemon juice and parsley.

Clay-Pot Miso Chicken

Clay-Pot Miso Chicken
Serves 8
David Chang ooo

3 lbs boneless/skinless thighs
1 cup dried wood ear mushrooms
4 cups chicken stock
2 (9-inch) stalks burdock root
1 teaspoon distilled white vinegar or fresh lemon juice
3 tablespoons canola oil
2 large onions, coarsely chopped
1 lb fresh mushrooms, quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin
1 cup white miso
1/2 cup soy sauce
1 lb mustard greens, coarsely chopped
steamed Asian white rice
chopped scallions

Brown the chicken and reserve. Soak wood ear mushrooms in 4 cups water
until softened, about 15 minutes. Drain in a sieve, then rinse well and
discard any hard pieces. Drain well, squeezing out excess water.
Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut
crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add
vinegar and 2 cups water.

Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it
shimmers, then sauté onions until softened and beginning to brown. Add
shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5
minutes.
Add mirin and boil, stirring and scraping up any brown bits, 1 minute.

Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms,
burdock (drained), stock. Bring to a boil, skimming off any froth. Add
water if needed.

Cover pot and braise until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve
in shallow bowls with rice.

Bo Kho

Bo Kho
Serves 6-8

2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles

In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.

Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.

Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.

Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles

Ayam Masak Merak

Ayam Masak Merak (Malay Cacciatore)
Serves 6-8

Space Paste:
7 Small Shallots
5 cloves garlic
1T ginger, minced
12 dried chiles, soaked
1T coriander
1t cumin
1t fennel
1T oil
.75c water
Puree and set aside.

3lbs boneless skinless chicken thigh, seasoned with salt and tumeric
6oz can tomato paste
4 cloves
2 star anise
5T oil
1t cinnamon
1t cardamom
1 can coconut milk
Bag spinach, some water chestnuts
1T sugar
Cilantro


Brown the chicken and reserve.
Saute spices for a few minutes, and add spice paste. Saute 15 minutes.

Add tomato paste, salt, sugar, and a little water and bring to a boil.
Add chicken and milk and cook 30 minutes. Add the greens, and serve once they're cooked.

Butternut and Tofu Laksa

Butternut and Tofu Laksa
Serves 6

2c water
1 small butternut, cubed
1 brick tofu, cubed
8oz shrimp
1 can coconut milk
4T soy sauce
1 tomato, chopped
cilantro, mint, sprouts, scallions
1lbs noodles - spagetti etc.

4 chiles, sliced
3 cloves garlic, minced
2" ginger, minced
1 small onion, chopped
1t Tumeric
2 lemongrass, chopped
Juice of 1/2 lime


Puree the latter ingredients into a spice paste and set aside.
Boil squash and set aside. Keep the water.
Fry the tofu and set aside.

Fry the spice paste in oil, 2 minutes. Add the coconut milk, tomato, tofu, and soy. Simmer 10 minutes.

Mix everything together and finish with herbs and extra 1/2 of the lime.

Polyglot Chicken Stew

Polyglot Chicken Stew
Serves 6

Marinade:
6 boneless/skinless chicken thighs
1/4c rum
Olive oil
2 Jalapeno, sliced
1 tablespoon sichuan peppercorns

Stew:
6 cloves garlic, chopped
2 small red onions, rough chop
1 big yukon gold, diced
2 sliced carrots
1 giant turnip, diced
2 tsp thyme
2 tsp honey
3 tbs Berbere
1/4c Peanut butter
1/4 lemon peel
Knob ginger, chopped
2c water
1/2c red wine
1/4c rum
1 can coconut milk
Juice of a lemon


Marinate the chicken for 1 hour.
Saute onions, garlic, root veg, thyme until softened some. Add honey, 1T berbere, lemon, and PB. Cook another 5 minutes and reserve.
Wipe the pan, and saute rest of the berbere, ginger, and the chicken. Cover the chicken with the liquids and simmer 20 minutes.
Combine everything and heat through. Finish with lemon juice, and serve with rice or flatbread.

Pad See Ew

Pad See Ew
Serves 4

1 (14-ounce) package wide rice noodles
1.5 pounds Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, peeled and sliced paper thin
2 cups thinly sliced cooked poultry
1/4 cup dark soy sauce
1 Tablespoon fish sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 large eggs
Splash vinegar

1. Place noodles in a large bowl and cover with boiling water. Soak
until loose and pliable but not soft, about 8 minutes; drain and set
aside.
2. Bring a large pot of salted water to a boil. Prepare an ice water
bath by filling a bowl halfway with ice and water; set aside. Slice
broccoli on the bias into 1-inch-thick pieces and blanch by cooking in
boiling water until leaves are wilted and stems just give when pierced
with a sharp knife, about 3 minutes. Place in ice water until cold, then
drain and set aside.
3. Heat 4 tablespoons of the oil in a large frying pan over
medium-high heat. Once oil is shimmering, add garlic and cook until it
just begins to color, about 1 minute.
4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until
warmed through, about 3 minutes.
5. Push noodle mixture to one side of the pan and add remaining 1
tablespoon oil to the pan. Crack eggs into oil and scramble briefly until
eggs begin to set, then let cook until solid, about 3 minutes. Mix eggs
into noodles and serve.

Miso-Butter Udon with Pork

Miso-Butter Udon with Pork
Serves 4-6

3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter

In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.

Mmm Sapporo Ramen.

Squash Chili Mole

Squash Chili Mole
Serves 6-8

1 tablespoon oil
1.5 pound ground beef
1 tablespoon oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon corander
2 teaspoons thyme
2 tablespoons chili powder
1 teaspoon oregano
salt and pepper
2 chipotle peppers, minced, plus 6 or more fresh chilies to taste
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 beer or malta goya
2 cans kidney beans, undrained
1 can pumpkin puree
2 tablespoons tehina
1/2 bar Mexican chocolate
4 cups squash in bite-sized pieces
Cilantro


Brown the beef in a stock pot, drain and set aside.
Saute onions until softened, 5-7 mins. Add garlic, spices, and peppers. Cook a few minutes.
Add everything else except the squash and cilantro, bring to a simmer, and simmer covered 1-2 hours.
Add the squash, uncover and/or add water if necessary, and simmer 20 minutes or until done.

Crypto-Brazilian Jewish Stew

Crypto-Brazilian Jewish Stew
Serves 6

2.5 lbs stew beef
4 dried chiles, crushed
olive oil
1/2 head garlic, chopped
2 bay leaf
2 large onions, sliced
2 large mangos, sliced
1c Pearl Barley/etc
Big pinch saffron, plus some tumeric
2t Allspice
Salt and pepper
2 chipotle, chopped
Cilantro

In a big pot, brown the meat and remove. Fry the garlic, bay, and peppers for a few minutes. Add the onions and cook until translucent. Add the beef back in.
Barely cover the mix with water, bring to a boil, and simmer 1.5 hours.
Add 1 mango, barley, spices, and chipotle. Cook another 45-60mins. Add the second mango and serve.

Lentil, Kale, and Chorizo Stew

Lentil, Kale, and Chorizo Stew
serves 8

2 tablespoon plus 1 teaspoon olive oil
4 ounces dried chorizo sausage, diced small
2 onions, diced, divided
2 large shallot, minced
1 pound French lentils
2 teaspoon salt
6 cups chicken stock
2 bay leaf
5 Yukon gold potatoes, quartered and cut into 1/4-inch thick slices
2 small head Tuscan kale roughly chopped
Romano cheese, shaved, for serving

1. Heat 1 teaspoon oil over medium heat and add the chorizo, stirring
occasionally until the fat has rendered and the oil looks orange. Add 1
diced onion and the shallot, and cook, stirring occasionally, until the
onions and shallots soften, about 10 minutes. Cover with the stock, add
the bay leaf and lentils, and bring to a boil. Reduce heat to low, cover,
and simmer for 15 minutes.

2. Add the potatoes, add a little water to cover if needed, add the salt,
and cover again. Cook for another 20 minutes.

3. Meanwhile, heat the other 1 tablespoon of olive oil over medium-low
head in a wide skillet and add the remaining onion. Cook until the onion
begins to caramelize, about 20 minutes. Increase the heat to medium-high,
add the kale, a heavy pinch of salt, and cook, stirring frequently, until
the kale wilts down, about 5 minutes. Remove the kale and onions from
heat, and reserve until the potatoes and lentils are finished cooking.

4. Combine kale with lentils and potatoes. Mix well. Serve with Italian
bread and pass shaved Romano at the table.

Penang Prawn Mee

I saved shrimp shells for 6 months for this thing...world champ.

Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8

Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of

boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste

Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil

Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched

Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots

Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.

Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.

Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.

Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.

Beef with ginger and spring onion

Beef with ginger and spring onion
Serves 4:

16oz beef, cut into thin strips
4 stalks of spring onions, batons
1 inch piece of ginger, peeled and sliced
Oil for cooking
1/2 lbs yu choy, chopped
1 bag spinach, chopped
4oz mushrooms, sliced
1 chile

Marinade:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
2 tsp cornflour

Seasoning:
1/2 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water

1. Marinade the beef and set aside in the refrigerator for a few hours or
overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour
mixture) in a bowl. Heat a wok or heavy based pan on medium heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds. Then add the beef and stir fry briskly until the beef is about 50 percent cooked, which should take only a couple of minutes. Add the greens and mushrooms and get them started.

3. Add the green parts of the spring onions, pour the seasoning
ingredients into the pan and mix evenly. Stir in the corn flour mixture
at the end, turn down the heat to low and simmer for about a minute to
thicken the sauce. Dish out and serve immediately, making sure to avoid
overcooking the beef. The strong flavours of this dish go well with plain
basmati or jasmine rice and spinach/choy.

Miso-Mustard Pickles

Miso-Mustard Pickles
Makes 2 jars

1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling

Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.

Baked Rigatoni with Greens

Baked Rigatoni with Ricotta and Collard Greens
Serves 6

16-ounces rigatoni
olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound collard or kale greens, chopped
red pepper flakes
1/4 cup all-purpose flour
1 can chicken stock, plus 1/2c cream or milk
8oz shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
1 pint Grape Tomatoes
salt and black pepper
Parmesan cheese

1. Prepare pasta according to directions. Preheat oven to 350°, and get out a 9x13 pan.

2. Sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat and add greens; cover and cook 15 to 20 minutes or until greens are tender.

3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add liquids, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat, mix everything together, and spread into the baking pan. Top with parmesan.

4. Bake at 350° for 15 to 20 minutes, and eat.

Caldo Gallego

Caldo Gallego (Galician Stew). Kale soup is better.
Makes 8 servings.

1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping

Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.

Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.

Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.