doahead

Array

Aloo Chat

1 pound small Yukon Gold potatoes, scrubbed
1 small onion, chopped
2 serrano chile, seeds removed if desired, chopped
1 2-inch piece ginger, peeled, chopped
1 cup chopped fresh cilantro, plus more for serving
¼ cup vegetable oil
1 can chickpeas, rinsed, patted dry
Freshly ground black pepper
2 teaspoons chaat masala
2 tablespoons prepared tamarind chutney, divided
pinch of sugar

1 cup raita yogurt

¼ cup sev or similar/fried noodles

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

Icelandic Langoustine Stew

A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

  • 2 lb. shell-on whole langoustines
  • 8 tbsp. unsalted butter
  • 2 tbsp. olive oil (for stock)
  • 2 carrots, minced (for stock)
  • 2 stalks celery, minced (for stock)
  • 1 large yellow onion, minced (½ for stock)
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
0
Your rating: None

Corned Beef Hash

  • 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
  • 4 sprigs flat-leaf parsley
  • 3 bay leaves, torn
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 1 medium onion, peeled, halved through root
  • 1 large russet potato, peeled, halved crosswise
  • 1 12-ounce bottle Guinness stout or other stout or porter
  • 4 bay leaves
  • 1 tablespoon coriander seeds

Hash

  • ¼ cup chopped fresh flat-leaf parsley, plus more for serving
Corned Beef Hash
3
Your rating: None Average: 3 (1 vote)

Plokkfiskur (Icelandic Fish Stew)

Serves 4

  • 1 lb cod, haddock, or halibut filet
  • 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
  • 1 small white onion, diced
  • 12 oz milk
  • 3 tbsp butter
  • 4 tbsp flour
  • salt and pepper
  • (mustard? Curry? thyme? )
  • ½ cup of breadcrumbs
  • 1 cup grated cheese (edam or mild, easy-melting cheddar)
  • 2 tablespoons chives
  • White wine (optional)

Serve with plenty of rye bread and butter!

Salt fish and turn on broiler to low

In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through

Remove fish and set aside, reserving liquids.

Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]

Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed

Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.

Add potatoes and stir briskly to break up the potatoes a bit.

Add fish & stir gently. Adjust seasoning / salt and pepper.

DO AHEAD:
Fish stew base can be made up to this point and reserved for serving at a later time.

DAY OF:
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.

Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.

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

Farro Pistachio Raisin Herb grainbowl

1½ cups cooked farro (~2 cups dry, cooked)
½ cup pistachios
2 cups coarsely chopped mixed fresh cilantro, mint, and parsley
⅓ cup golden raisins
1 serrano chile, sliced into rings

For the dressing:
1½ teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
½ teaspoon honey
⅓ cup olive oil
½ teaspoon kosher salt, plus more

Roast pistachios in a skillet over medium heat.

In a large bowl, combine cooled/drained cooked farro, pistachios, raisins, herbs, and chiles; toss to combine.

Farro-pistachio-raisin-herb grainbowl
3
Your rating: None Average: 3 (1 vote)

Sweet Potato Casserole with Marshmallows

  • 6 medium sweet potatoes (more or less, depending on size) Skin-off or on per choice
  • 1 cup light brown sugar
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1/2 lemon, juiced
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • Marshmallows

Do-ahead option: pre-roast the sweet potatoes: Wrap them in foil and bake them whole for 1 hour at 400 degrees before slicing them - this provides a softer texture.

Alternatively, slice the raw potatoes thin and add them directly to the casserole; this method results in a firmer texture.

4
Your rating: None Average: 4 (2 votes)

Butternut Squash Farrotto

  • ½ tablespoon cumin, divided
  • 1 cup plain whole-milk yogurt
  • 2 tablespoona fresh lemon juice, divided
  • 3 garlic cloves; 1 minced, 2 thinly sliced
  • 2 cups 1/2-inch cubes peeled butternut squash
  • 1 cup semi-pearled farro (can add in barley and other whole grains)
  • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
  • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
  • ½ 15-ounce can garbanzo beans (chickpeas), drained
  • ¼ cup fresh cilantro leaves
  • Extra-virgin olive oil

Yogurt Sauce

Butternut squash farrotto
5
Your rating: None Average: 5 (1 vote)

Carrot Ricotta Tart

Via http://www.bonappetit.com/recipe/carrot-tart-with-ricotta-and-herbs

2 cups ricotta
¼ cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons olive oil, divided
1 small onion, thinly sliced
4 large carrots (about 8 ounces), scrubbed, thinly sliced into coins
1 package frozen puff pastry, thawed
1 large egg, beaten to blend (optional)
¼ cup coarsely chopped fresh chives
2 tablespoons small dill sprigs

Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.

Carrot Ricotta Tart
2.5
Your rating: None Average: 2.5 (2 votes)

Caramelized Garlic Quiche

For Crust (enough for two crusts)
2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons apple cider vinegar

For Quiche:
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash nutmeg
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach, lightly chopped
1 cup crème fraîche
½ cup milk

Crust

Caramelized Onion Quiche
5
Your rating: None Average: 5 (2 votes)

Rice Salad with Fava Beans and Pistachios

Another delicious Ottolenghi recipe, courtesy of Bon Appetit and tweaked just a bit.

½ cup wild rice
Kosher salt
1 cup basmati rice
1 dried Iranian lime (or keffir lime leaf)
2 cups fresh shelled fava beans (can substitute lima beans)
½ cup chopped fresh dill
½ cup chopped fresh flat-leaf parsley
½ cup unsalted, raw pistachios
¼ cup olive oil
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
1 teaspoon finely grated lime zest
½ cup pomegranate seeds

Rice Salad with Fava Beans and Pistachios
4
Your rating: None Average: 4 (1 vote)

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
4
Your rating: None Average: 4 (1 vote)

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.

Spicy Tamarind Hanger Steak
4
Your rating: None Average: 4 (1 vote)

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.

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

Roasted Vegetables with Quinoa and Green Tahini Sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

Roasted vegetables with green tahini sauce
3.5
Your rating: None Average: 3.5 (2 votes)

Lemongrass Chicken with Black Rice and Garlicky Bok Choy

From Bon Appetit 2014 Food Lover's Cleanse

Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

Lemongrass Chicken
2.5
Your rating: None Average: 2.5 (2 votes)

Soy-Braised Short Ribs

This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

Serves 6

3 tablespoons vegetable oil, divided
4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
Kosher salt and freshly ground black pepper
3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
1 bunch scallions, whites chopped, greens thinly sliced, divided
1 1-inch piece peeled ginger, thinly sliced

Soy Braised Short Ribs
2
Your rating: None Average: 2 (2 votes)

Duck Confit with Spicy Pickled Raisins

Bon Appetit comes through with another winner. We made this for Christmas 2013, and it was great. While total cooking time (roughly 5 hours) is a bit steep, most of that is hands off, and all but the last 30 minutes can be done ahead of time and frozen. Serves 8. Great for a dinner party.

  • 8 skin-on, bone-in duck legs
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon freshly ground black pepper plus more freshly cracked
  • 2 tablespoons plus 1 tsp. kosher salt
  • 10 sprigs thyme, divided
Duck Leg Confit
4.5
Your rating: None Average: 4.5 (2 votes)

Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

<

ul>

  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • Dinner Rolls
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Juniper Cured Salmon

    This recipe is a modified version of one from the Mitsitam Cafe Cookbook, using a salt-cooking/curing method from the Pacific North-west:

    1/2 lb of raw salmon is one serving of cured salmon for lox/sandwich/in a salad.

    For under 1lb salmon: 1.5 cups each of plain, fine-grain kosher salt and sugar
    For a 1 lb salmon: 2.5 cups each salt/sugar
    For a 2 lb salmon: 3 cups each salt/sugar

    <

    ul>

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

    Spiced Eggplant with Bulgur Salad

    A delicious and easy Bon Appetit recipe.

    Serves 2

    1/4 cup olive oil, divided, plus more for drizzling
    1 tablespoon finely chopped preserved lemon peel (optional)
    1 garlic clove, smashed
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon paprika
    1/4 teaspoon ground cinnamon
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon kosher salt plus more

    1 medium eggplant (9–10 ounces), halved lengthwise

    Spiced Eggplant with Bulgar salad
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Red Wine-Braised Short Ribs

    We merged a Bon Appetit recipe with a (strikingly) similar recipe from my canning book (which recommends topping the finished product with pickled red onions) and sprinkled it with input from Tom Colicchio.

    Makes about 4 servings.

    Ingredients

    Beef Short Ribs
    2
    Your rating: None Average: 2 (1 vote)

    Tandoori Chicken

    Trying again with a loose interpretation of this recipe.

    Blend into a paste:

    • Juice of 1 lemon
    • 3 jalapenos
    • 5 cloves garlic
    • 1½" ginger, chopped
    • ½ cup yogurt
    • 2 t smoked paprika
    • 1 t coriander
    • 1 t chili powder
    • pinch of saffron, crushed
    • 5 t garam masala or chicken tikka masala

    Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

    Cut chicken breast and thighs into even chunks, ~1-2".

    Tandoori Chicken
    1.5
    Your rating: None Average: 1.5 (2 votes)

    Lamb Vindaloo

    This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

    Serves 6.

    Ingredients
    Vegetable oil
    2 medium onions, peeled and sliced into thin half-rings
    1-inch cube of fresh ginger, peeled and coarsely chopped
    1 small, whole head of garlic, with all the cloves separated and peeled
    5 Tbsp white wine vinegar
    1 Tbsp ground coriander

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

    Steamed buns with Pork Belly

    While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

    The components are:

    • steamed buns
    • roasted pork belly (start with 3lbs skinless pork belly)
    • scallions
    • sweet pickles
    • hoisin and siracha sauces

    The candied crispies from the roasting of the pork make a fantastic condiment to the buns

    Pork Belly

    • 3lbs skinless pork belly
    • ¼ cup kosher salt
    • ¼ cup suger
    Steamed Buns with Pork Belly
    4
    Your rating: None Average: 4 (2 votes)

    Spanish Gazpacho

    I grew up eating americanized gazpacho (from various supermarkets and restaurants) that, though good, has nothing on a true creamy Spanish-style gazpacho. On my first trip to Spain, I had an absolutely delicious gazpacho in a random (and probably tourist trap) restaurant on Las Ramblas in Barcelona. I still remember that dish and seek out true Spanish-style gazpacho wherever I can.

    So I was delighted to find, upon reading James Michener's Iberia on my second trip of Spain, a recipe for authentic gazpacho included in this wonderful travelogue of the author's time in Spain in the 1960s. Even though Spain has changed much since this book was written, it is still a very interesting account of the country, and I would highly recommend this book for anyone traveling there. (As a side note, unrelated to gazpacho, while I was in Toledo, I sought out a restaurant that Michener frequented and spoke with the owner, "la jefa," who fondly remembered him.)

    (And back to the soup... beginning on p. 340, incidentally where my book is starting to come apart) Michener says "gazpacho is Spain," and he is absolutely correct. He tells the reader, "If you ever travel in Spain and come upon a restaurant that serves gazpacho, take it, because no other dish in the country will you remember with such affection." After describing the recipe, he remarks "No part of this strange recipe sounds very good, but taken together and properly blended, these ingredients produce a soup which is as distinctive as vichyssoise."

    Whenever I make gazpacho, I use Michener's recipe because I know it is pure, authentic Spain. No exact measurements, no modern interpretations - just the soup as it has been made for generations. In describing the typical preparation, he notes that Spaniards prefer the soup made with one cup of olive oil and no more than a tablespoon of vinegar. He then says that "Americans, of which I am certainly one, prefer not more than a quarter cup of oil and four tablespoons of vinegar." After a bit of experimentation, we found ourselves somewhere in the middle. This recipe is our version of the dish, americanized to be sure, but all Spanish heart.

    Gazpacho
    5
    Your rating: None Average: 5 (1 vote)

    Gumbo

    Make the Roux

    Heat oil in heavy 6-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- about 15 minutes.

    Add the Trinity

    Add 3/4s of the chopped onions, chopped bell peppers, and chopped celery. Cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic, cayenne, and cajun seasoning, and stir 2 minutes.

    Stock Work

    Gumbo and bread
    4
    Your rating: None Average: 4 (2 votes)

    Fried Potstickers

    When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

    Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

    The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

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

    Yogurt Dips

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Shallot Yogurt Sauce/Dip
    4
    Your rating: None Average: 4 (2 votes)

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs
    Oil

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

    Ragda Patties
    4
    Your rating: None Average: 4 (2 votes)

    Potato Latkes

    Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
    See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

    Latkes
    4
    Your rating: None Average: 4 (2 votes)

    Wild Mushroom Arancini

    From delicious magazine. Difficult to form, but tasty! Freeze (and reheat) leftovers for an easy weeknight meal.

    2 tbsp butter
    1 cup assorted wild or chestnut mushrooms, wiped clean and sliced
    1 onion, finely chopped
    1 garlic clove, crushed
    1.5 cups arborio rice
    1/3 cup white wine
    3 cups vegetable stock, hot (approx - make more if needed)
    1 tbsp fresh thyme leaves
    4 oz buffalo mozzarella ball, cut into 12 pieces
    4 tbsp plain flour
    3 tbsp vegetable oil

    Arancini
    3.5
    Your rating: None Average: 3.5 (2 votes)

    Home >> Category >> Wikitags >> doahead

    Syndicate content