Sourdough, Wild Mushroom, and Bacon Dressing

Sourdough, Wild Mushroom, and Bacon Dressing
8 servings

•1 1/4 pounds sourdough bread, cut into 1/2-inch cubes (about 12 cups)
•1.5 lbs mixed wild mushrooms, cleaned and chunked
•4 tablespoons canola oil, divided
•Salt and pepper
•less than 3/4 pound slab bacon, cut into 1/2-inch dice
•1 large Spanish onion, finely diced
•5 cloves garlic, finely chopped
•4 or more cups homemade chicken stock or low sodium canned chicken broth
•2 large eggs, lightly beaten
•3 tablespoons finely chopped fresh sage
•2 tablespoons finely chopped fresh thyme leaves
•1/2 cup chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Spread the bread onto sheet pan(s) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.

While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Mashed Potatoes with Manchego and Olive Oil

Mashed Potatoes with Manchego and Olive Oil
Serves 12

2 heads of garlic, top third of each cut off
1/4 cup Spanish extra-virgin olive oil, plus more for drizzling
6 pounds baking potatoes, peeled and cut into 2-inch chunks
Water
Salt
1/2 stick butter
3 cups cream/milk/etc, heated
8oz Manchego cheese, cut into 1/4-inch dice

1. Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.
2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
3. Mash the potatoes and butter with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.

Beef Braised in Coconut Milk

Beef Braised in Coconut Milk
Serves 6

1 Tbsp. coconut oil
2.5 lbs. beef chuck roast, cubed
coarse salt
1 small onion, sliced into 1-inch pieces
4 cloves garlic, minced
1 Tbsp. freshly grated ginger
3 chilies, minced
zest of 1 lime
2 Tbsp. green or red Thai curry paste
1 can coconut milk
1 Tbsp. brown sugar
2 Tbsp. fish sauce
1 red bell pepper, cut into 1-inch pieces
Vegetables...1-1,5lbs broccoli, spinach, etc.
juice of 1 lime
2 scallions, chopped
1/4 c. thinly sliced fresh basil
rice

Preheat oven to 275 degrees F. Heat a Dutch oven
over medium-high heat. Sprinkle beef pieces with
salt. Add oil to the pan and when it is hot, brown
the beef pieces thoroughly.

When all the beef is browned, lower heat to medium,
and add onion, garlic, ginger, lime zest, and curry
paste and saute for 2-3 minutes. Stir in coconut
milk, brown sugar, and fish sauce. Settle beef
pieces into the pan (and any accumulated juices
from the plate) and cover tightly. Bring to a
simmer, then transfer pot to the oven.

Bake for 2-3 hours, or until beef is falling apart
tender. Set pan over medium heat and when it simmers, stir
in bell pepper and simmer uncovered for a few
minutes until pepper is tender. Stir in lime juice
and taste sauce for seasoning - add more fish sauce
for saltiness, more sugar for sweetness, more lime
for sourness. Stir in scallions and basil. Pull
beef into bite-sized pieces and add back to the
pan.

Serve with hot rice, if desired.

Coconut-Lime Chicken Stew with Rice

Coconut-Lime Chicken Stew with Rice
Serves 6

1 tbs vegetable oil
3 chicken breast halves, boneless/skinless, chunked
1 large onion, coarsely chopped
1 red pepper, diced
2 tbs garlic, finely chopped
3tbs fresh ginger, finely chopped
1/4 tsp chili flakes, or to taste
4 cups chicken stock
4 cups sweet potato, fine dice
1 tsp salt, or to taste
1 can coconut milk
2/3 cup rice
1/2 cup cilantro, coarsely chopped
1 cup frozen peas
Zest and juice of 2 limes


1) In a large pot, heat oil over medium heat, add chicken breast pieces and cook until well browned on both sides. Remove and set aside; the chicken does not need to be cooked through at this point.
2) To the same pot add onions; red pepper, garlic, ginger and chili flakes; sauté over medium heat until onions are translucent, about five minutes.
3) To the pot add the browned chicken, sweet potato, salt and stock. Bring to the boil, then lower heat, cover and simmer until potatoes are tender and chicken is cooked through.
4) Add coconut milk, more water if necessary, and rice. Cook until rice is done, about 20 minutes.
5) Finish with cilantro, peas, zest and juice. Serve.

Baked Raspberry Cheesecake

Baked Raspberry Cheesecake
One 9" pan

graham crackers (maybe...5-6)
1/2 stick butter, melted
2.75 bars cream cheese, one of the light
2 tbsp plain flour
1/2c heaping superfine sugar
vanilla extract
2 eggs, plus 1 yolk
.6c sour cream
2 cartons raspberries
fine sugar

1. Heat the oven to 350f. Crush the crackers, mix with the butter.
Press into a 9 inch springform pan and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of
vanilla, eggs, the yolk and sour cream until light and fluffy. Stir in
half the raspberries and pour into the pan. Bake for 40 minutes and then
check, it should be set but slightly wobbly in the center. Leave in the
pan to cool some, then 3+ hours in the fridge.
3. Keep a few raspberries for the top and put the rest in a pan with 1
tbsp fine sugar. Heat until juicy and then squash with a fork. Serve the
cheescake with the raspberry sauce and raspberries.

Pasta with Pumpkin and Sausage

Pasta with Pumpkin and Sausage
6 servings

olive oil
1 pound bulk sweet Italian sausage
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, chiffonade
1 cup white wine
1 cup chicken stock
1 can pumpkin
1/2 cup cream
Pinch of nutmeg and cinnamon
salt and black pepper
1 pound penne rigate, cooked
10oz cooked and chopped spinach
Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1
tablespoon of olive oil to the pan and brown the sausage in it. Transfer
sausage to paper towel lined plate. Drain fat from skillet and return pan
to the stove. Add the remaining tablespoon oil, and then the garlic and
onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2
minutes. Add stock and pumpkin and stir to combine, stirring sauce until
it comes to a bubble. Return sausage to pan, reduce heat, and stir in
cream. Season the sauce with the cinnamon and nutmeg, and salt and
pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf
from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce
and pasta and spinach and toss.

Garnish the pasta with cheese.

Butternut Squash and Bacon Mac and Cheese

Butternut Squash and Bacon Mac and Cheese
4-6 servings

1 Butternut Squash (~6c), peeled and cubed
Olive oil
3 Tbsp Rosemary
S&P
12oz box whole wheat pasta
6 slices of thick cut Bacon
1.5 cups Shallots, diced
1/4 cup Flour
2 cups Milk (1 or 2%)
1.5 cup shredded cheese
1/3 cup Parmesan

Preheat to 425. Coat the squash lightly in oil, rosemary, and seasoning.
Roast in a pan for 45 minutes 30 or squash is tender.

While the squash is roasting, cook the pasta, and fry the bacon. When the
bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the
bacon, and cook the shallots 7 minutes or until translucent in the
leftover drippings. Crumble the bacon and set it aside with the shallots.

When the squash is done roasting, mix in the bacon and shallots and turn
the oven up to 450.

Put the flour in a heavy-bottomed sauce pan over medium-high heat and
slowly whisk in the milk. When all the milk has been added, bring to a
boil for 1 minute or until slightly thickened. Remove from heat and stir
in the shredded cheese. Combine the pasta and the squash mixture in a
9×13 casserole dish, and pour the milk and cheese mixture over the top.
Stir to coat.
Top with grated Parmesan and pop back in the oven for 10-15
minutes, or until the cheese starts to brown.

Loaded Potato Soup

Loaded Potato Soup
4 servings

1.5 lbs red potatoes
1 small chopped onion
1 can chicken broth
3 tablespoons flour
2 cups milk, divided
1/3 cup reduced-fat sour cream
salt
pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until
tender. Cut in half; cool slightly.
2. Cook bacon in a large saucepan or dutch oven. Remove and drain almost
all the fat.
3. Heat fat in a large saucepan and add onion; sauté 3 minutes. Add
broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then
add the remaining 1 1/2 cups milk. Bring to a boil, stirring often. Cook
1 minute. Remove from heat; stir in sour cream, salt, and pepper.
4. Scoop potato into soup and discard potato skins. Coarsely mash
potatoes into soup using a potato masher. Ladle soup into four bowls and
top with cheese, green onions, and crumbled bacon

Fall dessert

Fall Dessert
For Two

1 hot cider donut, cut up.
1 container raspberries.
1 tsp sugar, if the donut isn't dusty.

Mix and eat.

A Beef Curry with Spinach

A Beef Curry with Spinach
Serves 4

1.5 lbs stew beef, cubed
2 large onions, large quarter-moons
4 cloves garlic, minced
1 tbs ginger, minced
1 habanero pepper, minced
1 Tbs cumin
1 tsp tumeric
1 Tbs coriander
1 Tbs cayenne
1 Tbs curry power
2 tsp mustard powder
1 tsp cinnamon
1 tsp sugar
1 small can tomato paste
1 can coconut milk
1 bag spinach, chopped
1 small tub plain yogurt
1 cup frozen peas
cilantro

Saute onion, garlic, ginger, pepper until softened. Add beef and brown.
Add spices and cook 1 minute, and then add tomato paste and cook 3-5
minutes.
Add coconut milk and simmer 1 or more hours, until beef is tender.
Add spinach and peas and yogurt and cook until everything is hot.
Add cilantro and serve.

Soba Noodles with Sichuan Stuff

Soba Noodles with Sichuan Stuff
Serves 6

12oz soba, cooked
1.5 lbs stew beef, cubed
1 small onion, minced
3 cloves garlic, minced
ginger, minced
1 Tbs sichuan peppercorns
1 Tbs chile bean paste
4 cups beef stock
1/4 soy sauce
2 Tbs oyster sauce
1 bok choy, cut up

Cook down the garlic, ginger, and onions with some chile bean paste and peppercorns. Once softened, add beef and brown.
Add stock, soy sauce, and oyster sauce and simmer 1 hour, or until beef is good.
Add bok choy and cook until the whole thing is done. Add soba and serve.

Pasta with Sausage and Chard

Pasta with Sausage and Chard
Serves 6

1 can chicken broth
1 box penne or farfalle
1 lbs hot sausage, loose
2 cloves minced garlic
1 bunch chard, in ribbons
8oz crumbled feta
oregano, parsley

Cook sausage until almost browned. Add garlic and any spices.
Remove, and saute the chard a minute. Deglze with chicken stock and cook
until done.
Mix everything and serve.

Khoresht Fesenjan

Pomegranate Stew with Chicken (Khoresht Fesenjan)
Serves 4-6

2 tablespoons olive oil
2 pounds chicken thighs, chunked
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground
1 teaspoon salt
4 cups pomegranate juice (reduced to 3 cups, or water/pom molasses mix)
1 teaspoon cardamom
2 tablespoons sugar/honey

Cook onion in a dutch oven until starting to get golden. Add chicken and cook until no longer raw.
Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a
boil. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
Add sugar and simmer another 30 minutes. Serve with rice.

Thai Squash Soup

Thai Squash Soup
Feeds 2-3

1 smaller butternut squash, chunks
1 package frozen pho meatballs
1 can bamboo shoots
3 carrots, diced
2 cloves garlic, minced
1 small onion, sliced thin
1 zucchini, half moons
4 cups chicken stock
2 tbs fish sauce, 1 tbs soy sauce, 2 tsp sriracha
scallions, cilantro
Juice of 1 lime

Cool onions and garlic down, maybe with some sriracha. Add squash and
stock and sauces and cook until squash is half done. Add carrots.
When squash is almost done, add meatballs and bamboo.
Cool until everything is done. Finish with herbs and lime.

Korean Tofu Stir-Fry

Korean Tofu Stir-Fry
For 2

20oz tofu, cubed
1 larger zucchini, half-moons
1.5 lbs brocolli florets
1 small onion, sliced
3 cloves garlic, minced
2 tsp minced ginger
3 tbs gochujang
2 tbs soy sauce + 2 tbs mirin or wine+sugar
scallions, cilantro

Stir-fry garlic, ginger, and onion for a minute until no longer raw. Add
broccoli and cook for a minute, and then zucchini and cook for another
minute. Before the veg are done, add tofu and heat through.
Add sauce ingrediants, mix, and garnish.

Scallops and Chorizo with a Tomatillo-Corn Puree

Scallops and Chorizo with a Tomatillo-Corn Puree
Serves 3

1.5 lbs fresh scallops, rinsed and patted dry
8oz lb. uncooked ground chorizo (if using sausages, remove the casings)
butter

Tomatillo-Corn Puree
1.25 lb. tomatillos, fresh
1 med onion, chunked
6 cloves garlic, peeled and kept whole
2 teaspoons olive oil
1 mild chile (or hotter...)
2-3 ears corn, raw kernels removed
1 green bell pepper, chunked
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 avocado, if needed

1. Preheat an over to 425f. Line a sheet pan with foil, and put on
garlic, onion, chile, and tomatillo. Brush with a little oil and roast
until starting to get some char.

2. When the roasted vegetables have cooled enough to handle, place in a
food processor or blender. Add half of the vegetables, puree, then add
the other half. Add in the raw corn kernels and bell pepper and puree.
Add the salt and pepper, puree one more time, taste, and adjust
seasonings as necessary. Add avocado to thicken. Keep at room temp.

3. Render the chorizo and reserve, leaving 1tbs of fat in the pan.

4. Cook the dried and seasoned scallops in butter, touching only twice
(to turn and to remove). Plate a mount of puree, then some chorizo, and
then some scallops.

Sancocho de Gallina (Chicken Soup)

Sancocho de Gallina (Chicken Soup)
Serves 6-8

1.5 lbs chicken thighs, cubed
1 small onion, diced
1 red pepper, diced
5 cloves garlic, minced
1 packet sazon
6 cups chicken stock, plus 1c or so water
1.5 lbs yucca, chunked
2 green plantain, chunked
1 cob's worth of corn niblets
cornstarch slurry
1 florida avocado or 2 haas avocado, cubed
juice of 1 lime
cilantro

Saute the onion/pepper/garlic (sofrito) until done. Season with salt and pepper. Add the chicken and brown.
Deglaze with the stock, and add sazon and yucca and water if necessary to cover. Bring to a boil and simmer 10 minutes.
Add the plantains and water if necessary and simmer 20 minutes or until yucca and plantains are almost done. Add corn and cook another few minutes.
Add rest of ingredients as garnishes. Thicken up some with slurry if desired.

Spanish Style Garlic Shimp and Potatoes

Spanish Style Garlic Shimp and Potatoes
Serves 2-3

1 lbs shrimp
4 cloves garlic, minced
1 large shallot, sliced
3 yukon gold potatoes, diced
Olive oil
3 Tbs Mayo
Juice of 1 lemon
Salt, pepper, paprika
Parsley

Potatoes:
Saute potatoes and 3/4 of the shallot in olive oil until crispy and done. Mix 3 cloves of garlic with mayo, salt, pepper, some paprika, and 1 Tbs lemon juice. Dress potatoes with aoili and 1 Tbs chopped parsley and keep warm.

Shrimp:
Season shrimp with salt, pepper, and paprika. Start a very hot pan with olive oil and rest of the shallot and one clove of minced garlic, Once softened and pan is back to high heat, add shrimp. Cook over high heat until shrimp are done. Deglaze pan with a squeeze of lemon juice, add about 1 Tbs parsley.

Serve all together with salad.

Corn Chowder with Shrimp and Bacon

Corn Chowder with Shrimp and Bacon
Serves 4

6 slices bacon, lardons
6 cups fresh corn kernels (or about 24oz frozen)
1 chopped fennel bulb
2 smaller yellow squash, diced
2 cups cubed potatoes
4 cups chicken broth
8oz Small shrimp, raw
1/2 cup cream
Pinch cayenne, cumin
2 scallions, sliced thin
preparation

Saute bacon in a soup pot until crispy. Remove.
Re-heat the bacon fat and saute the vegetables for 5 minutes. Season. Add stock and simmer until potatoes are done, about 15-20 minutes.
Blend 3+ cups of the soup and add back to the pot. Add shrimp and cream and spices and simmer until shrimp are cooked. Season and add scallions and fennel fronds and bacon to finish.

Chicken Salad with Hummus-Yogurt Dressing

Chicken Salad with Hummus-Yogurt Dressing
Serves 3

1 lbs chicken breast, seasoned
1 ear corn, cooked and kerneled
2 cherry tomatoes, halved
3-4 handfuls romaine lettuce, rough chopped
A bit of sliced onion
Parsley
1 small plain yogurt
1/4c garlic hummus, or to taste
juice of 1 lemon
Salt and pepper
olive oil

Grill the chicken, cool, and slice up.
Mix the yogurt, parsley, hummus, and lemon juice into a dressing. Seasons. Add oil if desired.
Mix the salad together, and then mix in the dressing. Serve.

Risotto with Chicken and Fennel

Risotto with Chicken and Fennel
Serves 3

1.5c Arborio rice
8oz chicken breast
Oregano, salt, pepper
1 small onion, small dice
3 cloves garlic, minced
2 Tbs butter
1/4c white wine
Chile flakes
1 smaller fennel, sliced thin
4oz mushrooms, sliced
4 cups chicken stock
Balsamic, Parmesan, Parsley

Season the chicken with s/p and oregano, cut into bit sized pieces.
Make risotto: Sweat the onion, fennel and garlic with butter and salt and chile flakes, and then add the rice. Saute for a few minutes, and add the wine and one mushroom fine diced.
Add stock and chicken and start making risotto. At about 20 minutes of elapsed stir time, add mushrooms.
Once risotto is at proper done-ness and creaminess, finish with a bunch of parmesan, a splash of balsamic, and some parsley.

Salad of Formerly Frozen Stuff

For when the freezer stops working :(

Salad of Formerly Frozen Stuff
Serves 2

1 box frozen fava beans (10oz), cooked
Handful frozen peas, defrosted.
1 box cherry/grape tomatoes, halved
8oz chicken, grilled and sliced
1 small zucchini, sliced and grilled
1 ear corn, cooked and de-kerneled
Juice of 1 lime
Squirt mustard
4 Tbs olive oil
Heavy salt, pepper.

Mix it all up. Make quick lime vinaigrette and mix through. Chill for a while before eating.

Tuna and Chickpea Salad

Tuna and Chickpea Salad
Serves 3

2 cans tuna in oil, drained
1 can chickpeas, drained
1 small jar marinated artichokes, drained and rough chopped
1 small can sliced olives, drained
1 container grape tomatoes, halved
1 small brick feta, crumbled
1 tsp oregano
salt and pepper
Juice of 1 lemon
4 Tbs Olive oil
1.5 tsp Balsamic
1 box spring mix

Mix everything except the liquids and greens in a big bowl. Make a quick vinaigrette and mix in to the bowl.
Serve over greens.

Potato Salad with Hummus-Yogurt Dressing

Potato Salad with Hummus-Yogurt Dressing
Serves 6

2 pounds Yukon Gold potatoes, scrubbed
2/3 cup Garlic Hummus
3/4 cup nonfat plain yogurt
1 tsp coriander
1 cup finely diced celery
1/4 cup finely diced pickles
1/4 cup chopped parsley
1/3 cup finely diced onion
Salt and freshly ground pepper
Juice of 1 lemon

1. In a large pot, cover the potatoes with water and bring to a boil.
Simmer over moderate heat until the potatoes are tender when pierced with
a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut
into 1-inch pieces.
2. In a large bowl, mix the hummus with the yogurt, celery,
cornichons, parsley and onion. Fold in the potatoes, season with salt and
pepper and serve.

To make a meal, add chicken, cherry tomatoes, and watercress.

Uighur Lamb with Cumin and Chiles

Uighur Lamb with Cumin and Chiles
Serves 3-4

2 lbs lamb, cubed
Cornstarch
Soy sauce
3T cumin
6 dried red chilies
1t chile bean paste

1t chile bean paste
3 cloves garlic, roughly chopped
1T minced ginger
1/2 small onion, cut into short, thin slices
1/4c minced red chilies
soy sauce
1 zucchini, chunks
1 napa cabbage, sliced
Most of 1 bunch scallions, sliced

1. Combine lamb, dried chilies, cornstarch, cumin, and soy sauce to make marinade. Marinate.
2. Sear the meat in a wok until well browned. A little burning is OK. Remove and reserve.
3. Add the garlic/ginger/chilies/onion and let cook a little while. Next add zucchini and cabbage and cook down. Add maybe 3T soy sauce to get it done cooking and to deglaze the sides some.
4. Add the lamb back and mix it all up. The lamb juices + soy should be enough for a sauce. Mix in scallions, maybe cilantro, and serve.

Pear and Potato Salad with Chicken

Pear and Potato Salad with Chicken
Serves 3

olive oil
1 lbs Yukon Gold Potatoes, 1/2inch cubes
2 Bosc pears, 1 inch cubes
1/2 red onion, thin sliced
2 garlic cloves, minced
1/4c slivered almonds
1.5 tsp curry powder
8oz chicken, sliced
Juice of 1 lemon
4c baby greens, rough shred

Heat oil in a large skillet. Add potatoes and cook until mostly browned. Add chicken and garlic and cook until everything is browned.
Add pear, onion, almond, curry and cook 5 minutes.
Remove from heat and mix with remaining ingredients.

Jícama-Avocado Salad with Citrus Vinaigrette

Jícama-Avocado Salad with Citrus Vinaigrette
serves 6

For the citrus vinaigrette:
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 teaspoons Dijon mustard
1/2 cup canola oil
Salt

For the jicama salad:
4 cups peeled and diced jícama
2/3 cup diced red onion
1 cup fresh white corn kernels, cooked lightly
Grated zest of 1 lemon
3 avocados, cubed

1 Tablespoon extra-virgin olive oil
1-2 scallions, chopped
cilantro
salt

1. Make the citrus vinaigrette: In a small bowl, mix together the juices
and mustard. While briskly whisking, slowly add the canola oil until a
homogeneous mixture is achieved. Add salt to taste.

2. To make the jicama salad: In a separate bowl, mix together the jícama,
onions, corn, avocado, and lemon zest. Add the citrus vinaigrette and
toss to coat.

Mix in the garnishes and serve.

Apples, PB, Chocolate

Apples, PB, Chocolate
Serves 2

1 large apple, cored and sliced crosswise into 4 slices
Some peanut butter
Some chocolate shavings

Smear apple with the PB like it is a bagel. Top with chocolate shavings. Eat.

Mahogany Fire! Fire! Noodles

Mahogany Fire! Fire! Noodles
Serves 4

40 small, red Thai chilies
10 cloves of garlic (1 headish)
2 cherry tomatoes (optional)
1 pound fresh rice noodles
1 tablespoon canola oil
6 boneless, skinless chicken thighs, small strips
2 tablespoons fish sauce
1½ tablespoons kecap manis
1 tablespoon oyster sauce
1 can bamboo shoot strips, drained
1 bunch Thai basil, washed and stemmed
4 cups greens, washed and stemmed (1 spinach etc)
Scallion, cilantro

1. Wash and stem the chilies. Then place all of them, along with the
peeled cloves of garlic into a food processor or blender. Since these
ingredients are so dry, I threw in a couple of cherry tomatoes to make
blending a little easier. Blend to a smooth paste.

2. Cook noodles

3. Place all of your ingredients within easy reach of your wok. Turn your
vent on. You may want to open a window as well.

4. Get the wok piping hot, then add your oil, followed by the scary red
chili paste. Stir fry this for about 30 seconds, then add the chicken and
toss until it is no longer pink, about 4-5 minutes. Add the fish sauce.
Now add the noodles and stir fry for about a minute, making sure the
chili sauce is well mixed in. Add the soy sauce, oyster sauce, bamboo
shoots, pea leaves, and Thai basil and stir fry for another minute or two
until all ingredients are mixed well and the pea leaves and basil have
wilted slightly.

Peruvian Grilled Chicken

Peruvian Grilled Chicken
Serves 4

4-6 half-breasts boneless chicken
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
Lime wedges

Marinate chicken:

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Marinate 24 hours.

Cook the chicken until done.

Grilled Sweet Potatoes with Lime Vinaigrette

Grilled Sweet Potatoes with Lime Vinaigrette
Serves 4

1.75 lb sweet potatoes, long
2T fresh lime juice
1 teaspoons salt
black pepper
2T olive oil
1T chopped cilantro

Poke holes in potatoes and par-cook a bit in the microwave, maybe 2-3 minutes. Cut into long wedges.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

Grill the potatoes on all sides until marked and done.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Mojo-marinated Chicken

Mojo-marinated Chicken Thighs
Serves 6

10 bone and skin-on chicken thighs, trimmed and poked with a knife
1.5-2 cups Sour Orange
handful cilantro
6 cloves garlic
1 small onion
1 Tbs cumin
2 tsp oregano
Salt and pepper
juice of 1 lemon or lime
1/4c olive oil

Mix everything in a blender, and pour over the chicken. Marinate 24 hours.
Heat an oven to 400. Cook chicken 45 minutes, in the marinade and skin-up, or until done.
Or, cook 30 minutes at 300 and finish on the grill.

Yuca Con Mojo

Yuca Con Mojo
Serves 6

3 lbs yucca root, halved & in chunks
2 teaspoon salt
Juice of 2 limes
Juice of 1 lemon
1/2c or so Sour Orange
8 garlic cloves, mashed
1/2 cup olive oil
1 onion, chopped fine

Peel and cut yuca into pieces. Boil until tender/not disgusting tasting, about 30 minutes.
In a blender, mix garlic, salt, juices, and onions. Heat oil in a pan, and fry the onion mix for a few minutes.
Pour over yucca and serve.

Mango-Cabbage Slaw

Mango-Cabbage Slaw
Serves 6


1 small to medium Savoy cabbage
1 mango, peeled and julienned
1 small red onion, julienned
1 red pepper, julienned
1 handful cilantro, chopped
2 Serrano chiles, seeded and julienned
1 carrot, shredded
1/4 cup any regular vinegar
Juice of 2 limes
Juice of 1 orange
2 tablespoons sesame oil
Salt to taste

Toss all ingredients and let sit for 1 hour

Garlic Toast with Cheese and Honey

Garlic Toast with Cheese and Honey
Serves 4

4 slices good Bread
4 chunks good hard Spanish cheese (Manchego, Mahon, etc)
Honey
1 clove garlic
Olive oil

Brush one side of the bread with olive oil and toast.
Rub each piece with the garlic clove.
Top with a punch of salt, a swirl of honey, and a piece of cheese.
Eats.

Matzo Brei Española

Con la inspiracion de mi novia. Matzo brei, in the style of Tortilla Española.

Matzo Brei Española
Serves 2

5-6 sheets Streit's "Moonstrips" matzo
4 eggs
4 Tbs cream/milk
Salt, pepper
1 scallion, chopped
Olive oil

Beat eggs, cream, scallion, and seasoning until frothy.
Run hot water over each strip of matzo, and break up into bite-size pieces. Add to eggs and mix.

Add a rather generous amount of olive oil to a large (>10inch) omelet pan, heat up, and add the matzo-egg mixture. Spread into a single layer, and let cook, covered, until well browned on the bottom. Tilt pan to redistribute eggs from time to time.
Slid onto a plate, and flip into the pan. Cook until browned.
Serve cut into wedges.

Tom Yum Noodle Soup

Tom Yum Noodle Soup
Serves 6-8

1 package of dry flat thin rice noodles
1 can coconut milk
6 cups chicken broth
6 tablespoons tom yum paste
3 garlic cloves, minced
1" knob ginger, julienned
1 lbs meat/tofu
2 tablespoons fish sauce
2 tablespoons sriracha
2 medium broccoli crowns
Scallions, cilantro, sliced chilies

Cook the noodles, drain.
Heat oil the same pan and add garlic and ginger. Cook until fragrant. Add
meat and sriracha and tom yum paste and stir fry for a few minutes until
both sides of chicken are golden brown.
Add the coconut milk, chicken broth, and fish sauce and bring to a boil.
Cover and simmer until chicken is cooked through. Taste and add more fish
sauce to taste.
Mix everything together, let heat for a minute to integrate and cook the
broccoli, and serve with toppings.

Green Curry Whatever

Green Curry
Serves 4

1-1.5 lbs meat, tofu, shrimp
1/3-1/2c green curry paste
1 can regular coconut milk
1 cup chicken stock
1 tbs fish sauce, soy sauce
1 tsp sugar
rind of 2 limes
1+ lbs hard veg (asparagus, zucchini, eggplant, mushroom)
1 can bamboo shoots
Cilantro, chilies, rice

Cut meat thinly, tofu into tiles, or leave shrimp alone.
Saute curry paste and lime rinds briefly to get them going.
Add coconut milk, stock, soy/fish sauces, and sugar. Let simmer for a few minutes to get the lime flavor out.
Add the meat and cook until almost done. Add vegetables and cook until everything is done.
Serve with rice, cilantro, and extra chilies.

Shrimp and Chorizo Mini Pizzas

Makes a Julia feel good.

Shrimp and Chorizo Mini Pizzas
Serves 4 (Makes 4)

4 larger pita rounds
14oz can petite diced tomatoes, 1/4c of juices reserved
1 shallot, minced
2 Tbs olive oil
1 Tbs honey
1 Tbs vinegar
1 tsp thyme
1 garlic clove, minced
2 Tbs parsley

1/2c (almost a container) garlic hummus
4oz thin sliced chorizo
8oz raw shrimp
4oz grated spanish cheese (mahon/manchego/etc)
paprika

Make a sauce by mixing the first set of ingredients (see note). Heat the oven to maximum temperature.Spread each pita with 1/4 of the hummus, and arrange everything else on top nicely, topped with cheese.
Cook about 5 minutes, until shrimp are done. Cut up, top with sauce, and eat.

Berries with toffeed yogurt

Berries with toffeed yogurt
Serves 2

6oz raspberries
6oz blackberries
1 peach, chunked
1 larger container plain greek yogurt (2-3 cups?)
1/4c superfine sugar, or more
Mint

Wash and dry all the berries.
Spread the yogurt down on a big plate, bowl, whatever. Arrange berries on
top.
Melt the sugar down slowly until it becomes golden caramel in color.
Quickly pour over everything, trying to avoid clumps.

Pork With Roasted Potatoes, Beets and Pears

Pork With Roasted Potatoes, Beets and Pears
Serves 3-4

2 cloves garlic, minced
1.5 lbs pork tenderloin
1/4 lbs prosciutto di parma
honey
rosemary, thyme
1 red onions, chunked
1 pound small white potatoes, quartered
2 firm pears (such as Bartlett), cored and sliced
1 bunch beets (1 lbs beets), quartered, greens prepped
1 shallots, sliced thin
balsamic vinegar

1. Heat oven to 425° F.
2. Season the pork lightly with salt and more with pepper. Wrap up with prosciutto and let sit wrapped in cellophane.
3. In a bowl, mix the mix the potatoes, pears, onion, beet, garlic, herbs and some olive oil. Put onto a sheet pan and cook 15 minutes.
4. Add the pork to the pan, rub with honey, and roast until done (155deg), about 25 min.
5. Serve with beet greens sauteed with shallot and finished with vinegar.

Biche de Pescado (Ecuadorian Fish Soup)

Biche de Pescado

Fish and peanut broth
4 cups seafood stock
1 cup milk
1/2 cup peanuts, lightly toasted or 1/4c Peanut butter
2 tbs oil
1 cup chopped red onion
1 tsp ground cumin
4 garlic cloves, crushed
2-3 jalapenos
Salt

Fish soup
2 lbs white fish fillets in pieces, or really any other meat (cook more)
2 tbs butter or oil
2 cups chopped red onion, about 1 whole onion
2 garlic cloves, crushed
1 bell pepper, diced
1 tbs dried oregano
½ tbs ground cumin
1 tsp achiote or annatto powder
2 tbs plain peanut butter, unsweetened
1 ½ lb yuca or cassava, chunked
2 very ripe plantains in rounds
1 can corn, drained
cilantro
Salt and pepper to taste
Juice of 1 lime, 1 diced avocado, etc.


Fish and peanut broth
Bring stock to a boil, along with any scraps that might aid it.
Heat the 2 tbs of oil over medium heat to prepare a quick refrito, add
the onions, garlic, chiles, cumin and salt, cook until the onions are
soft, about 5 minutes.
Blend the lightly toasted peanuts with the refrito, the milk, and 2 cups
of the fish broth, blend until smooth. Add the rest of the broth and a
few cups of water.

Fish soup
Heat the 2 tbs of oil over medium heat; add the chopped onions, garlic,
pepper, achiote powder, cumin, oregano, salt, and cook over low heat
until the onions are translucent, about 10 minutes.
Add the fish peanut broth and bring to a gentle boil.
Add the corn and the yuca and simmer for about 35-40 minutes or until the
yuca is cooked.
Add the plantain slices and the fish chunks, cook on low heat until the
fish is cooked, about 8-10 minutes. Add meat earlier if it's not fish.
Serve with garnishes.

Pistachio Asparagus Pesto with Pasta and Chicken

Pistachio Asparagus Pesto with Pasta and Chicken
4 servings

1 bunch asparagus, 1 cup reserved
1 lbs chicken breast, strips
1 pint cherry or grape tomatoes, halved if cherries

1 cup asparagus (blanched and chopped)
1/4 cup spinach
1 clove garlic
2 tablespoons pistachios (toasted)
1/4 cup grated parmigiano reggiano
4 tablespoons olive oil
lemon juice to taste
salt to taste

Cook the pasta, reserving some liquid. Cook the chicken and reserve.
Mix pesta with enough water to make it a little saucy. Add remaining
chopped asparagus and get mostly cooked. Add everything together and
serve.

Lion's Head Meatball Soup

Lion's Head Meatball Soup
Serves 4-6

Meatballs:
<2 lb. ground pork
1 egg
1 Tbsp. cornstarch
1/3 cups shiitake mushrooms, chopped very fine
1-2 Tbsp. ginger, minced
2 tsp. sesame oil
2 Tbsp. oyster sauce
2 green onions, minced
1 tsp. white pepper
1 tsp. salt
1 Tbsp. Chinese cooking wine or dry sherry
1 chile, minced
sichuan peppercorn

Combine all ingredients. Form into smallish meatballs and set aside.

Soup:
2 qt. water or broth (1 each)
1 small napa cabbage, slivered
1/2 red onion, in thin slivers
2 green onions, sliced into rounds for garnish
1 Tbsp. light vinegar
2 Tbsp. Soy sauce
1-2 tsp. dashi granules
8oz fresh noodles
Cilantro

Bring the water or broth to a boil and add the dashi granules to make a
flavorful broth. Add the meatballs gently so that they don't break apart
or stick to the bottom of the pot and simmer them for 8-10 minutes
(smaller meatballs need less time).
Add the red onion and leafy greens and simmer for 2-3 more minutes until
the greens are just cooked. Add the vinegar, soy, and noodles and adjust
the seasoning with more salt, if necessary. Garnish with green onions and
serve.

Black Beans and Rice

Black Beans and Rice
Serves 4

1 lbs dry black beans
1 lbs chorizo, diced
1 red pepper, chopped
1 small onion, chopped
1 habanero, minced
3 cloves garlic, minced
2 packets sazon
2 tsp cumin, oregano
1 orange, zest+juice
2 bay leaf
1/2 black olives, sliced
water
cilantro
scallions

Put beans, aromatics, orange peel, and spices in a crock pot. Add water to 1-2 inches above the beans. Cook 10 hours on low, or around that.

Crisp up the chorizo. Once everything is ready, add the chorizo, orange juice, garnishes, and olives into the crock pot. Serve over rice.

Farfalle with Chorizo, Chickpeas and Spinach

Farfalle with Chorizo, Chickpeas and Spinach
Serves 6

Ingredients
1 lbs Farfalle (or other short pasta)
olive oil
1 lbs chorizo cut in thin coins
4 large cloves garlic, thinly sliced
1 tsp red chili pepper flakes
2 tsp sweet smoked paprika
2 cinnamon stick
2 can chickpeas rinsed and drained
4 tbsp red wine vinegar
10oz spinach
2 cup Manchego cheese, shaved (.4 lbs)

1. Cook the pasta
2. In the meantime, heat the olive oil in a large skillet over high heat
and add the chorizo , garlic, chili flakes and cinnamon. Cook until the chorizo is crispy.
3. Add the chickpeas and vinegar and toss well. Lower the heat to medium
low and allow to simmer for 5 minutes.
4. Add the spinach to the chorizo & chickpeas, toss until wilted and
taste for seasoning.
5. Mix everything together and add pasta water to help sauce it up. Add cheese at the end.

Curry Chicken (Kare Ayam)

Curry Chicken (Kare Ayam)
Serves 6

2.5 lbs boneless chicken thighs, chunked
2 medium Potatoes, chunked
1 can coconut milk
1 sprig Curry Leaves
1 Star arise
1 cloves
1 cinnamon stick
5 tbsp Oil
½ cup Water

Spice Paste (ground):
3 cloves Garlic
2c shallots
12 Dried Chili (soaked and remove seeds)
1tbs Turmeric
1tbs Coriander seeds
1tsp Fennel
1tsp Cumin
1tbs Shrimp paste (toasted)
1 Lemongrass (white part only)

10oz spinach, rough chop
1 zucchini, half-moons
1 tbsp Salt
1 tsp Sugar

Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise
and cloves, fry over low heat, add in spice paste and stir-fry until
fragrant.

Add chicken and curry leaves and fry well. Add in water, cover the pot,
braise over low heat until chicken is cooked well.
Add the thick coconut milk, potato, salt and sugar. Continue to simmer in
low heat for 20 minutes. Add zucchini and cook 5 minutes. Add spinach and
garnishes and wilt. Remove and serve with rice.

Ethiopian-ey Meal

Ethiopian Chicken and Greens
Serves 3-4

1/2 Small onion, minced
1.5 lbs chicken thigh
1 little can tomato paste
water
1 habanero, minced
Cinnamon, cumin, coriander, tumeric, allspice, cayenne, salt, pepper.
Oil

Saute the onion in heavy oil. Add the spices and chile and let get fragrant for a few seconds. Add the tomato paste and cook for a minute. Add the chicken and water, and simmer until done (30min+).

Collards
Serves 3-4

1 head collards, prepared.
1 clove garlic, minced
1 jalapeno, sliced
1/2 small onion, diced
1 red pepper, diced
oil

Par-boil the collards, and drain.
Cook onion, chile, garlic, and red pepper for a few minutes. Add the collards and cook for a few minutes. Add the tomato and serve.

Eat with injera bread.

Curried Corn Chowder with Coconut Milk

Curried Corn Chowder with Coconut Milk
Serves 4

1 large onion, diced
About 3-4 cups red potatoes, bite-sized pieces
1 lbs chicken
4c chicken stock
1 can coconut milk
1 lbs frozen corn
1 tsp sugar
1 tbs curry powder
oil or ghee
thyme
cilantro, scallion

Saute onion for a few minutes, and then turn down and let brown a little.
Add potatoes and stock, and cook until potatoes are done. Mix in the thyme, curry, and coconut milk.
Blend half the soup, mix back together, and add the chicken if raw.
Once cooked, add the corn and simmer until cooked through. Finish with herbs and sugar, if needed.

Crostini with Figs and Prosciutto

Crostini with Figs and Prosciutto
Makes 8 or so

Bread
Up to 1/4 lbs prosciutto di parma
1 little jar fig spread
Salt and pepper
Honey

Toast the bread with olive oil, rub with garlic. Season.
Spread with a little fig.
Add a little mound of ham, plus a little bit of honey.

Zuppa di Pesce

Zuppa di Pesce
Serves 4-6

extra-virgin olive oil - generous
1 fennel bulb, cored and finely chopped
2 celery ribs, finely chopped
1 carrot, finely chopped
1 white onion, finely chopped
1 tablespoon dried oregano
Pinch of crushed red pepper
1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
2 cups dry white wine
One 28-ounce can crushed tomato
2 lemons—zest of one in strips, the other minced
Salt and freshly ground black pepper
water
1 cup bottled clam broth
12 ounces littleneck clams, scrubbed (or 6oz can w/liquid)
8 ounces shelled and deveined large shrimp
16 ounces skinless white fish fillet, cut into 2-by-1-inch pieces
2 tablespoons finely chopped flat-leaf parsley

Cook the fennel, celery, onion, oregano and crushed red pepper and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and cook over moderately low heat for 15 minutes, stirring occasionally.

Stir in the wine and bring to a boil over moderately high heat. Cook
until evaporated, about 20 minutes. Stir in the tomato puree and strips
of lemon zest. Season with salt and pepper and cook over very low heat,
stirring occasionally, until very thick, about 40 minutes.

Add the water and clam broth and bring to a boil. Remove and discard the
lemon zest. Season the broth with salt and pepper. Add the mussels, clams
and shrimp, cover and cook until most of the shells have opened, about 5
minutes. Add the striped bass and cook until opaque, about 2 minutes
longer.

In a small bowl, combine the parsley with the grated lemon zest. Spoon
the stew into deep bowls and sprinkle with the gremolata. Drizzle with
olive oil and serve with crostini.