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.