Winter

Menu for Week of January 4th

Chili

Sat: Chili w/ corn, tortillas, (soak pintos)
Sun: ceviche w/popcorn, sweet potato, pintos
Mon: Posole w/ salad (chili for lunch)
Tue: ceviche tacos http://www.bonappetit.com/recipe/mexican-ceviche-tacos (posole for lunch)
Wed: Chili
Thu: Mexican Salad (chili for lunch)
Fri: Posole w/ salad

Homemade Applesauce

Why didn't I do this sooner? These proportions make about a quart.

6 medium apples (honeycrisp are a good choice)
1/4 cup brown sugar
1/2 cup apple juice/cider (substitute water)

Core apples.
Slice into wedges.

In a large saucepan, combine juice, sugar, and apples.
Bring to a boil, reduce heat to medium-low, cover and cook for approximately 30 minutes, until apples are soft.
If necessary, allow to cook with cover off for a few minutes to reach desired liquid level (remember it will leech a little liquid when pureed).

Allow to cool.

4
Your rating: None Average: 4 (1 vote)

Parmigiano Gelato

Courtesy of The Washington Post Magazine.

2
Your rating: None Average: 2 (1 vote)

Falafelesque Fritters

Falafel Fritters

I found this recipe on the internet. It was easy to make and pretty tasty. Also, I would imagine you can use almost any green, making this a relatively healthy year-round dish.

4 cups stemmed and torn collard greens or swiss chard (about 1/4 lb or 1 bunch)
1 15.5 ounce can chickpeas, rinsed and drained (or about 2/3 cup dry beans, soaked and cooked)
3 medium to large cloves garlic, chopped
2 Tbsp tahini
Juice of half a lemon
1/4 tsp cumin
1/4 salt
1/4 black pepper

3
Your rating: None Average: 3 (1 vote)

Spicy Tamarind Hanger Steak

Spicy Tamarind Hanger Steak

3 chiles (Thai, serrano, or jalapeño), thinly sliced into rounds
¼ cup tamarind concentrate
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon vegetable oil, plus 4 tsp more for cooking
1½ pound hanger steak, de-membraned and cut into 4 pieces

Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours, or up to a day.

4
Your rating: None Average: 4 (1 vote)

Spice Crusted Winter Vegetables with Harissa Yogurt

Roasted vegetables with harissa labneh sauce

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

3
Your rating: None Average: 3 (1 vote)

Mustard-Crusted Branzino

Mustard Crusted Branzino

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

3
Your rating: None Average: 3 (1 vote)

Lamb Shawarma

Lamb Shawarma

We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

4.5
Your rating: None Average: 4.5 (2 votes)

Root Vegetable Slaw

Root Vegetable Slaw

This Yotam Ottolenghi recipe was a nice complement to his lamb shawarma dish. It was also a nice, bright, fresh salad at a time of year when you're craving anything but kale. Serving it with labneh makes it a more substantial dish.

Serves at least 4 as a side salad.

3
Your rating: None Average: 3 (1 vote)

Basmati and Wild Rice with Chickpeas, Currants and Herbs

Basmati with Wild Rice

This Yotam Ottolenghi recipe was amazing. The balance of the sweet currants with the curry-spiced chickpeas was surprising and delightful and the fried onions sealed the deal. Yes, it's got a lot of components, but it is totally worth it. I have halved the proportions to serve 8 as a side or 4 as a main.

5
Your rating: None Average: 5 (2 votes)

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