“Kwalitys” Chickpeas

Serves 4 to 6
INGREDIENTS
3 tablespoons canola oil
1 teaspoon cumin seeds
¼ teaspoon black peppercorns
4 whole cloves
4 green cardamom pods
3 whole dried red chiles
1½-inch piece of fresh ginger, minced
4 fresh or 6 frozen curry leaves, torn into pieces (optional)
2 red onions, finely chopped
3 fresh hot green chiles, slit the length of the chile
1½ teaspoons salt, or to [...]

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Beef Short Ribs, Potato Puree, and Brussels Sprouts

Serves 4
INGREDIENTS
For the beef
2 pounds boneless beef short ribs, cut into 4 pieces
Sea or kosher salt
Extra virgin olive oil
Season the beef very well, and seal individually in a sous vide or FoodSaver bag with 1 teaspoon olive oil.
Cook in a water bath or in a combi at 54°C/129°F for 12 hours. Allow to rest 10 [...]

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Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries

Serves 4
INGREDIENTS
4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled
DIRECTIONS
Stir together the rosemary, lemon zest, black pepper, [...]

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Butter-Braised Radishes With Their Greens

Serves 4
INGREDIENTS
1-2 bunches red radishes with their greens (about 2 pounds)
3 tablespoons unsalted butter
1 to 2 teaspoons brown sugar
Sea salt or kosher salt
1 tablespoon white wine vinegar
Freshly ground black pepper
Freshly grated nutmeg
DIRECTIONS
Cut the radishes away from their leaves, leaving about ½ inch of green attached. Scrub the radishes and slice them in halves or quarters [...]

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Cavatelli with Seared Squid, Oven-Roasted Tomatoes, Baby Arugula and Black Olives

4-6 servings

Ingredients

For the Cavatelli

1 pound all-purpose flour, or Italian OO flour
1 pound whole-milk ricotta, drained/hung in cheesecloth overnight
4 ounces semolina
3 ounces Parmigiano Reggiano cheese, freshly grated
Water, just enough to make a firm dough
For the Sauce

10½ ounces baby arugula, long stem ends removed
8 ripe plum tomatoes, peeled and seeded
Zest of 1 lemon and 1 orange, peeled [...]

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Curried Yellow Lentils and Sweet Potato Soup (Yellow Lentils)

Serves 6
INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped fine
1 (1-inch) piece fresh ginger, peeled and grated
1½ teaspoons garam masala
1½ teaspoons curry powder
1 pound sweet potatoes, peeled and cut into ½-inch cubes
4 cups vegetable broth
1 cup yellow lentils
1 fresh bay leaf
1 teaspoon salt, more to taste
½ teaspoon ground black pepper
¼ cup [...]

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Fish Foil with Veggies and Sun-dried Tomatoes

Makes 4 servings
INGREDIENTS
1 small traditional eggplant or 4 Japanese eggplants, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
1 whole head of garlic
1 tablespoon Dijon mustard
3 tablespoons fresh tarragon, chopped
2 medium zucchini, sliced into disks
10 sundried tomatoes
4 (6-ounce) pieces of wild caught salmon or arctic char, deboned [...]

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Grapefruit and Avocado Salad

Serves 8
INGREDIENTS
4 cup mixed greens
2 Ruby red grapefruits
2 avocados, chopped
2 tablespoons avocado oil or extra-virgin olive oil
Maldon salt
Freshly ground black pepper
DIRECTIONS
On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then stand upright on a cutting board. Following the curve [...]

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Quinoa and Turkey Sausage Stuffed Peppers

Makes 6 servings
INGREDIENTS
2 cups water
1 cup quinoa
1 pinch salt
1 tablespoon extra virgin olive oil
4 pieces turkey sausage (favorite variety)
2 cloves garlic, minced
½ bunch (about 10 big leaves) Swiss chard or kale, chopped
1 handful fresh flat leaf parsley, chopped
1 cup goat milk feta, cubed
Salt
Freshly ground black pepper
6 bell peppers
1 (28-ounce can) stewed tomatoes
½ cup fresh basil [...]

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Roasted Tomato Basil Soup

Make 4 to 6 servings
INGREDIENTS
¼ cup extra virgin olive oil
2½ pounds plum tomatoes, cored, quarter and deseeded
2 yellow onions, peeled and quartered
5 cloves garlic, peeled
½ cup fresh basil, stems and leaves (chop leaves and reserve)
2 tablespoons fresh thyme leaves, chopped
Salt
Freshly ground black pepper
2 cups vegetable (onion based) broth
2 fresh bay leaves (optional)
3 tablespoons butter (optional)
DIRECTIONS
Preheat [...]

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Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

Serves 4 to 6
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons [...]

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Water Cress Salad with Lemon Vinaigrette

Serves 4 to 6
INGREDIENTS
2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces
For vinaigrette
1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper
DIRECTIONS
Place the prepared watercress in a large bowl and refrigerate until cold.
Combine the mustard and lemon juice in a [...]

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Winter Squash Potage with Spiced Créme Fraiche

Serves 4 to 6
INGREDIENTS
For soup
3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider [...]

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