To Try
April 15, 2021 Leave a comment

Ingredients

  • 2 large cauliflowers (about 3 1/2 pounds in total)
  • Neutral oil, like grapeseed or canola
  • Salt
  • 2 large yellow onions, thinly sliced
  • 6 cloves of garlic made into a paste
  • 2 1/2-inch piece of ginger, peeled made into a paste
  • 3/4 teaspoon ground cardamom (or finely ground seeds from 8 pods)
  • 1 teaspoon ground black pepper
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground red chile (we used cayenne)
  • 1 cup ground almonds
  • 2 tablespoons honey
  • 2 cups plain Greek yogurt
  • 3/4 – 1 1/4 cups milk
  • A handful of raisins
  • A handful of sliced almonds

Directions

  1. Heat the oven to 350°F and (optionally) line two large baking pans with foil.
  2. Break the cauliflower into bite-sized florets and put into a large bowl. Pour 4 tablespoons of oil over the florets (or mix enough to coat them properly), then sprinkle with 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer in the baking pans. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes—if the florets start to burn, cover them loosely with foil.
  3. In the meantime, put 3 tablespoons of oil into a large frying pan over medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning, then crush or grate in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red chile, ground almonds, honey and 1 1/4 teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yogurt.
  4. Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it ino the sauce and stir to coat. Thin the sauce to the consistency of pouring yogurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt.
  5. Finally, put a small frying pan over medium heat and, when hot, add the raisins and sliced almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.
  6. To serve, scatter the raisins and toasted almonds over the top of the cauliflower, and serve with rice or chapatis.
Sauces & Dips
February 8, 2021 Leave a comment In Sauces & Dips

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tbsp hot sauce
  • 1 tsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • ground black pepper to taste
  • sugar to taste
  • Juice of 1/2 to 1 lemon, taste it after adding half the juice

 

Uncategorized
December 23, 2020 Leave a comment

Ingredients

  • Thin Sliced Pork (4) or uncured bacon
  • Enoki Mushrooms 200g or 7oz of mushrooms for 4 bundles

Teriyaki Sauce

  • 2 tbsp Soy Sauce
  • 1 tbsp Sugar
  • 1 tbsp Mirin
  • 2 tbsp Sake

Directions

  • Create your bundles and wrap each with the pork.
  • Heat up the pan and pour in the sauce. Place the bundles and cook and roll until nicely browned and caramelized all around.
Instant Pot, Meats, Sauces & Dips
December 10, 2020 Leave a comment

Ingredients

  • 6+ cloves garlic , crushed and chopped
  • 2 (300g) small onions , sliced
  • 3 (170g) medium carrots , chopped
  • 2.5-3 lbs of meat w/ no bones (chuck roast or 5-6 lb of bone-in short rib)
  • ½ cup (125ml) red wine (Cabernet Sauvignon)
  • 1 cup (125ml) unsalted stock of choice (or water + better than boullion)  (half for original recipe)
  • 4 Tbsp (30ml) balsamic vinegar or balsamic glaze  (half for original recipe)
  • 1.5-3 Tbsp (14-21g) brown sugar (I prefer 3 Tbsp)
  • 2 Tbsp (15ml) soy sauce (dark or kecap) (half for original recipe)
  • 2 Tbsp (15ml) fish sauce  (half for original recipe)
  • 1 Tbsp (15ml) oil for browning/searing 
  • 2 Bay Leaves
  • A pinch dried Thyme
  • Kosher salt and ground black pepper to taste
  • 1/8 cup baker’s chocolate (unsweetened) (optional)
  • 2-3 Tbsp of Corn Starch + water slurry to thicken
  • 1 tsp of smoked Paprika (optional)

Directions

  1. Set instant pot to saute and wait until it says “HOT”
  2. Add oil, salt + pepper your meat and brown in the broiler until good caramelization is formed; brown on all sides
  3. Remove meat; add garlic and saute until golden brown
  4. Add Onions, Celery, Carrots, Thyme, Paprika and Bay Leaves until fragrant
  5. Deglaze with alcohol until alcohol has cooked off
  6. Add stock, balsamic, brown sugar, soy sauce, fish sauce, chocolate
  7. Add meat and all its juices
  8. Manual high for 45 minutes, natural release for 15 minutes
  9. Remove meat; add corn starch slurry to thicken and adjust seasoning; serve meat and pour sauce

NOTE: Make sauce with prime rib drippings to make a tasty gravy

Salads, Sides & Starters, To Try, Vegetable Dishes
December 2, 2020 Leave a comment

Ingredients

  • 2 pints cherry tomatoes
  • 4 sprigs thyme
  • 4 garlic cloves, smashed
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • 8ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
  • Flaky sea salt
  • Country-style bread, brushed with oil, toasted in oven (for serving)

Directions

  1. Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let co
  2. Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
  3. Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.

Serves 4

Sauces & Dips
December 2, 2020 Leave a comment

Ingredients

  • 5 ears corn, shucked
  • 1 c. ricotta
  • 1/4 c. feta cheese
  • 1/4 c. mint leaves, plus more for serving
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Pepper
  • Toasted baguette slices, for serving

Directions

  1. Heat grill to medium. Grill corn, turning occasionally, until charred, 12 to 15 minutes. Let cool, then cut kernels from cobs.
  2. Reserve 1/2 cup kernels and add rest to food processor with ricotta, feta, mint, lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper and puree until smooth. Transfer to serving dish and sprinkle with reserved corn and additional mint if desired. Serve with baguette toasts.
Salads, Sides & Starters, To Try
December 2, 2020 Leave a comment

Ingredients

  • 24 scallions, trimmed
  • Kosher salt
  • Pepper
  • 4 thin slices prosciutto, halved lengthwise
  • 2 tbsp. olive oil

Directions

  1. Season scallions with 1/4 teaspoon each salt and pepper. Wrap 1 piece prosciutto around 3 scallions (white and light green parts), pressing lightly to adhere. Repeat with remaining prosciutto and scallions to make 8 bundles.
  2.  Heat oil in large skillet on medium-high. Working in 2 batches, cook scallion bundles, turning occasionally, until browned and crisp on all sides, 3 to 4 minutes, adding more oil to skillet as necessary. Transfer to paper towels, then platter to serve.
To Try, Vegetable Dishes
December 2, 2020 Leave a comment

Ingredients

  • 2 1/2 lb. new potatoes (about 20)
  • Kosher salt
  • 4 tbsp. olive oil plus more for pan
  • 1/4 c. sherry vinegar
  • 3 tbsp. capers, drained and chopped
  • 1 tbsp. anchovy paste
  • 1 clove garlic, pressed
  • 1/4 c. flat-leaf parsley, finely chopped

Directions

  1. Place potatoes in large pot. Add enough water to cover by 2 in. and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 18 to 22 minutes. Drain.
  2. Meanwhile, arrange oven racks so one is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place each potato on sheet and, with bottom of glass, gently press until crushed but still intact. Brush tops with 1 tablespoon oil and roast 25 minutes.
  3. Brush potatoes with 1 tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt.
  4. While potatoes cook, in bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil and 1/2 teaspoon salt; stir in parsley. Drizzle over potatoes and serve immediately.
To Try, Vegetable Dishes
November 24, 2020 Leave a comment

Ingredients

  • 1 1/4 c. shredded Gruyère
  • 1/4 c. freshly grated Parmesan
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • 1 tbsp. fresh thyme leaves
  • 1/2 tsp. garlic powder
  • 6 large portobello mushrooms, stems removed and sliced 1/2″
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. heavy cream

Instructions

  1. Preheat oven to 425°. In a medium bowl, toss together Gruyère, Parmesan, parsley, thyme, and garlic powder.
  2. Arrange one-third of mushrooms in the bottom of a 2-quart baking dish. Season with salt and pepper. Sprinkle with one-third of the cheese mixture. Repeat layering two more times. Pour heavy cream over mushrooms.
  3. Cover with foil and bake until mushrooms are tender, about 35 minutes.
  4. Remove foil and carefully pour off any excess liquid in bottom of dish. Broil until top is golden, about 4 minutes more.
To Try, Vegetable Dishes
November 24, 2020 Leave a comment

Ingredients

  • 2 lb. Brussels sprouts, halved
  • 2 red onions, cut into 1/2-inch-thick wedges
  • 2 tbsp. olive oil
  • Kosher salt
  • pepper
  • 4 tbsp. unsalted butter
  • 1/3 c. sliced almonds
  • 1/4 c. golden raisins
  • 2 tbsp. fresh lemon juice

Directions

  • Heat oven to 400°F. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.
  • Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.
  • When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.
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