GREEN COCONUT PORK CURRY

GREEN COCONUT AND PORK CURRY

1 teaspoon whole coriander
1 teaspoon whole cumin seeds
1 teaspoon whole black pepper
3 jalapenos, chopped
2 stalks lemongrass, minced
2 inches peeled fresh ginger, grated
8 cloves garlic, smashed

1 pound stewing pork, chopped into bite-size pieces
2 cans coconut milk
2 zucchini, chopped
Cilantro for garnish
Jasmine rice, for serving

In a heavy skillet over medium heat, toast the coriander, cumin, and black pepper until fragrant - just about a minute. Remove from the heat and grind in a food processor then add jalapenos, lemongrass, ginger and garlic and grind to as fine a paste as possible.

Heat a heavy stockpot over medium heat and fry the paste until fragrant - about 2 minutes, then add the pork and fry lightly until just golden. Add the heavy, thick part from one can of coconut milk and fry until the oil separates. Add the rest of the coconut milk and simmer at low heat until the pork is cooked through. Add the zucchini at the end and simmer for a few minutes or until just tender. Serve immediately.

CHICKEN AND SWISS CHARD PASTA BAKE

CHICKEN AND SWISS CHARD PASTA BAKE

1/2 pound whole wheat penne
3 bunches Swiss chard
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 t0 2 cups cooked, shredded chicken
1 cup good-quality ricotta cheese
Splash dry white wine
1/4 cup grated Parmesan cheese
1/4 cup panko crumbs
Kosher salt and freshly ground black pepper

Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente, or according to package directions. Strain and set aside (toss with a bit of olive oil if you'd like).

Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.

Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.

Add the cooked noodles, chicken, ricotta, and a generous splash of white wine to the greens, and season with salt and pepper. Transfer to a medium-sized baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.

BRAISED CHICKEN WITH MOJO SAUSE

BRAISED CHICKEN WITH MOJO SAUSE

For the brine:
1 (4-5 pound) roasting chicken
1 gallon (16 cups) water, divided
1 cup kosher salt
3 lemons, halved

For the chicken:
1 1/2 cups sour orange juice (preferably La Lechonera)
Juice of one lemon
1 large head of garlic (about 12-15 cloves), peeled
1/4 teaspoon ground cumin
Kosher salt and black pepper, to taste
2 tablespoons canola or peanut oil
1 white onion, peeled and sliced crosswise into thin rings

To brine the chicken, cover the chicken with 12 cups of cold water in a large stock pot. Heat the remaining 4 cups of water over the stovetop or in the microwave until almost boiling. Add the salt and stir until completely dissolved. Add the salted water to the stock pot. Squeeze the juice from the lemons into the water before adding the lemons. Cover and refrigerate the chicken for 8-12 hours, but no longer.

To cook the chicken, combine sour orange juice, lemon juice, garlic, and cumin in a blender and season generously with salt and pepper. Blend on medium to high power until the garlic is pureed and the marinade is foamy, about 1 minute.

Remove the backbone of the chicken and discard. Cut the chicken into 4 pieces (two thighs and drumsticks, two breasts with wings). Place the chickens into two large zipper bags, dividing the marinade between the two. Marinate at room temperature for two hours, flipping the bags occasionally to distribute the liquids. Remove chicken, reserving the marinade for cooking, and thoroughly pat dry. Season the chicken generously with salt and pepper.

Preheat oven to 350°F.

Heat the cooking oil in large cast iron skillet over medium-high to high heat. Working in two batches, add the chicken, skin side down, and sear until crisp and deep golden brown, about 3-5 minutes. Pour off excess oil.

Pour the reserved chicken marinade into the cast iron skillet. Place the chicken pieces, skin side up, in the pan. Cover with aluminum foil and braise in the oven until chicken is fork tender, about 40 to 55 minutes.

Remove the chicken to a roasting pan and rest for 10 minutes. Meanwhile, add the onion rings to the skillet and bring the pan juices to a rolling boil over medium-high heat. Cook mojo sauce until slightly reduced, about 8-10 minutes. Pour the excess juices from the resting chicken back into the sauce and season with additional salt and pepper, if necessary.

Finish off the chicken under the broiler for 2-3 minutes to re-crisp the skin. Serve the chicken over white rice with lots of sauce and onions.

BAKED CHICKEN WITH BACON

BAKED CHICKEN WITH BACON

3 pounds boneless skinless chicken breasts or thighs, or a mix
Kosher salt and freshly ground black pepper
1/2 tablespoon vegetable or peanut oil
3 to 4 medium tomatoes, about 1 pound
1 medium onion, about 3/4 pound
4 large garlic cloves
1 pound bacon (20 strips)
2 pounds fingerling or small potatoes
1 teaspoon smoked paprika
1/2 cup sour cream

Heat the oven to 350°F. Cut the chicken into pieces about 2 inches wide and 3 inches long. Cut each breast into about 5 pieces, or chicken thighs into 2 to 3 pieces. You should end up with about 40 pieces of chicken. Toss the chicken pieces with about 1 teaspoon salt and a generous amount of black pepper.

Heat the oil in a wide, deep skillet over high heat. Brown the chicken pieces for 1 to 2 minutes on each side, letting them develop a medium brown crust. Do this in several batches. Remove the browned chicken pieces to a baking sheet and let cool slightly.

While the chicken is cooling, core the tomatoes and chop them roughly, and peel the onion and chop it roughly too. Blend them in a blender or food processor with the garlic cloves until smooth. Pour into the deep skillet you used to brown the chicken and bring to a boil. Lower to a simmer and cook for about 10 to 15 minutes while wrapping the chicken.

Cut the bacon strips in half. Wrap 1/2 piece bacon around each piece of chicken. If desired, secure with a toothpick.

Cut the fingerling potatoes in half lengthwise and spread in the bottom of a deep roasting dish or large Dutch oven. Lay the bacon-wrapped chicken pieces on top of the potatoes.

Turn off the heat under the tomato sauce. Whisk in 1/2 teaspoon salt, the smoked paprika, and the sour cream. Pour over the chicken and potatoes and cover the pan tightly with aluminum foil or a lid.

Bake for 50 to 60 minutes, or until the potatoes are tender and the chicken is cooked through. Let cool 10 minutes before serving.

BBQ TURKEY MEATLOAF

BBQ TURKEY MEATLOAF

For the meatloaf
2 pounds ground turkey (or beef/pork)
1 cup barbecue sauce (recipe below)
1 onion, chopped fine
1 large carrot, chopped fine
1/2 cup bread crumbs
3 - 4 garlic cloves, minced
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper
Additional barbecue sauce for topping

For the barbecue sauce
1 tablespoon unsalted butter
2 onions, chopped small
2 1/2 cups (32 ounce bottle) ketchup
1 1/2 cups (12 ounce bottle) chili sauce, such as Heinz
1/2 cup packed brown sugar
1/3 cup cider vinegar
1/3 cup dark molasses
1/4 cup prepared mustard
1 tablespoon Worcestershire sauce
Juice from 1/2 lemon
Juice from 1/2 orange
Kosher salt and freshly ground black pepper

Preheat oven to 400°

To make the meatloaf, combine turkey, barbecue sauce, onion, bread crumbs, garlic, and eggs in a large bowl. Season generously with salt and pepper. Pour turkey mixture into an aluminum foil-lined loaf pan.

Cook the meatloaf for 30 minutes. Remove from the oven and lower the temperature to 350°. Top with additional barbecue sauce and cook until the internal temperature reaches 160°, about 35 more minutes. Allow the meatloaf to cool in pan for 15 minutes. Remove the loaf from the pan by lifting out the aluminum foil. Drain the excess grease. Slice and serve with additional warm barbecue sauce. Pair with mashed potatoes.

To make the barbecue sauce, melt the butter in a heavy saucepan over medium heat. Saute the onions until soft and translucent, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for two hours, stirring occasionally. This sauce can be made in advance and keeps well in the refrigerator.

BEEF STROGANOFF

BEEF STROGANOFF

Ingredients:

* About 2 cups of sliced mushrooms of your choice, fresh or dried. You can use dried ones if you like, just soak them in water first (then squeeze out water.) I used 1 box of sliced whites and 2 boxes of "gourmet sliced mix" from Whole Foods - it was a combo of oyster, crimini, shiitake, and portobello mushrooms.
* Butter or olive oil
* 1 yellow onion, sliced crosswise (from top to bottom so you have strips, not rings.)
* 1 pound of meat. I suggest using something tender, like a sirloin or tenderloin. Cut in bite-sized cubes.
* Sour Cream - about 1 1/2 to 2 cups - can substitute yogurt if you want to go creamier, but be healthier. Or do 1 cup sour cream and 1 cup yogurt.
* Salt, pepper, rubbed sage, white pepper, and paprika
* Egg noodles

Technique:

Saute the mushrooms in butter or oil until golden. Remove and set aside. Saute onions until brown. Set aside. Add the meat and cook lightly, but don't overcook because you will be adding everything back to the pan and cooking more. Remove meat and set aside. Drain meat juices from pan. Add sour cream, and over low heat (so it doesn't curdle) add salt/pepper/sage/white pepper to your taste. I don't really measure, I just shake in a little, taste, shake in a little more, taste, and repeat until I am satisfied. I think I do the shake/taste thing only 2 or 3 times. Stir up the cream, and add the vegetables and meat back to the pan and stir until coated, only a few minutes. Serve over hot cooked egg noodles and dust with paprika.

NORWEGIAN POTATO LEFSE

NORWEGIAN POTATO LEFSE

1 pound starchy or all-purpose potatoes
1/4 cup unsalted butter, room temperature
1/4 cup heavy cream
1/2 teaspoon of salt, plus more to taste
1 - 1 1/2 cups all-purpose flour
For serving: butter, cinnamon-sugar, jam, peanut butter, cream cheese, cold cuts, cheese slices, gravlax, or any other topping your inner Norwegian desires

Peel the potatoes and cut them into large, uniformly-shaped chunks. Place in a small saucepan and cover with cold water. Over medium-high heat, bring the water and the potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl.

Using a potato masher, potato ricer, or a dinner fork, mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream and salt. Keep mixing until the butter and cream are completely absorbed. Taste and add more salt if desired.

Transfer the potatoes to a storage container and refrigerate overnight or up to three days.

When ready to make the lefse, clear a large workspace for dividing and rolling out the flatbreads. Lefse are traditionally made with grooved wooden rolling pins, but a standard rolling pin will do the job just fine. A pastry scraper or sturdy spatula for lifting and transferring the rolled-out flatbreads is also handy.

Mix the mashed potatoes with 1 cup of the flour. At first this will be very crumbly and floury, but the mixture will gradually start coming together. Turn the dough out on the counter and knead once or twice to bring it together into a smooth ball. Roll it into a thick log and then divide it into 16 equal portions for small 6-8" lefse or 8 equal portions for large 10-12" lefse.

Roll each portion of dough between your palms to form a small ball. Cover all the balls with a clean dishtowel off to one side of your workspace.

Set a cast iron skillet or flat grill pan over medium-high heat. When a bead of water sizzles when flicked on the pan, it's ready.

Dust your workspace and rolling pin lightly with flour. Roll one of the rounds of dough in the flour and then press it into a thick disk with the heel of your hand. Working from the center out, roll the dough into as thin a circle as you can manage. Lift, move, and flip the dough frequently as you work to make sure it's not sticking. Use more flour as needed.

Roll the lefse gently onto the rolling pin, as if you were transferring pie dough, and lay it in the skillet. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked lefse to a plate and cover with another clean dish towel.

While one lefse is cooking, roll out the next one. Keep all the cooked lefse under the towel to keep them warm and prevent them from drying out. If the lefse start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.

Spread the lefse with your topping of choice and roll it up to eat. Leftover lefse can stacked with wax paper between the layers to prevent sticking and kept refrigerated for up to a week or frozen for three months. They can be eaten cold from the fridge or warmed for a few seconds in the microwave.

STIR FRY CHICKEN

STIR FRY CHICKEN

Ingredients

1 pound skinless, boneless chicken breasts or thighs, cut into 1/4-inch thick bite-sized slices

Vegetables
1 cup sugar snap peas, strings removed
1 cup cubed red bell pepper
1/2 cup whole roasted cashews

Aromatics
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes

For the marinade
1 tablespoon minced garlic
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce, divided
1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry, divided
3/4 teaspoon salt

For the sauce
1/4 cup chicken broth

2 tablespoons grapeseed, canola, or peanut or vegetable oil

Equipment

A 14-inch flat-bottom carbon steel wok or 12-inch stainless steel sauté pan
A fish spatula or other thin, flexible spatula for stir-frying

Instructions

1. Cut Up the Ingredients: It is very important that all the ingredients are cut as directed in the ingredient list. The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the vegetables and set them aside in a bowl. Cut the aromatics as directed and set them aside as well.

2. Marinate the Chicken: Combine the chicken, garlic, cornstarch, 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine, and 1/2 teaspoon of salt in a medium bowl. (Ingredient Note: Dry sherry is a very good substitute for rice wine, as good rice wine is harder to find in the United States.) Stir to coat the chicken evenly and until you can no longer see any dry cornstarch. Add 1 teaspoon of oil to the chicken and stir to combine. (This extra oil prevents the chicken from sticking to the pan.)

3. Make the Sauce: In a small separate bowl, whisk together the broth, remaining 1 teaspoon of soy sauce, and 2 tablespoons of rice wine.

4. Prepare Your Wok Space: Set the bowls of chicken, aromatics, and sauce near your stove. Set the vegetables and cashews next to the stove as well. Also, have a very small bowl of water next to the stove.

5. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.

6. Pull Wok off the Heat and Add Oil: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)

7. Add the Aromatics to the Wok: Put the wok back on the heat. Add the ginger and red pepper flakes, and stir them for 10 seconds or until fragrant.

8. Add the Chicken to the Wok: Push the ginger mixture up the sides of the wok. Carefully add the chicken and spread evenly in one layer in the wok. It should sizzle on contact (if not, this means the pan wasn't hot enough).

9. Set a Timer for 4 Minutes: This will help you time the remaining steps in cooking the stir-fry.

10. Let the Chicken Sear for 1 Minute: Cook the chicken undisturbed for 1 minute, letting it begin to sear.

11. Stir-Fry the Chicken for 1 Minute: Then stir-fry for 1 more minute, stirring constantly and mixing with aromatics, or until the chicken is lightly browned but not yet entirely cooked through.

12. Add the Vegetables: Swirl the remaining tablespoon of oil into the wok. Add the sugar snap peas, bell pepper, and cashews.

13. Add Salt then Stir-Fry for 1 Minute: Sprinkle the remaining 1/4 teaspoon of salt over the vegetables and chicken. Stir-fry for one minute, or until the sugar snap peas are bright green.

14. Add the Sauce and Stir-Fry for 1 Minute: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature) and stir-fry for 1 more minute, or until the chicken is just cooked through.

EGG DROP SOUP

EGG DROP SOUP

Base Ingredients
4 cups (32 oz) chicken or vegetable stock
1 tablespoon + 1 teaspoon cornstarch
2 to 4 large eggs
Salt or soy sauce

Flavoring Extras - Use one or all
1/2" fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 teaspoon peppercorns
2 star anise
6-8 whole cloves
1 cinnamon stick
1 tablespoon soy sauce
2 tablespoons miso

Soup Extras - Use one or all
1/2 block (7-8 oz) extra-firm tofu, cut into bite-sized pieces
8 oz mushrooms, thinly sliced
1 bunch baby bok choy, thinly sliced
4 spring onions, thinly sliced

Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you're using into a tea ball or spice bag. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.

Add any soup extras to the stock and simmer for five minutes. Save some scallions for sprinkling on top of the soup at the end.

Scoop out 1/4 cup or so of the stock and whisk it with 1 tablespoon of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for a minute or two until the broth no longer tastes starchy.

Whisk together the eggs in a small bowl with the remaining teaspoon of cornstarch. Make sure your soup is at a bare simmer. Holding a fork over the bowl (see photo), pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Serve immediately, topped with thinly sliced scallions.

CHICKPEA AND CHORIZO SOUP

CHICKPEA AND CHORIZO SOUP

12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper

Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

SPANISH BEAN SOUP

SPANISH BEAN SOUP

1 pound dried garbanzo beans (chickpeas)
8 ounces good-quality bacon or salt pork, chopped
1 (6-8 ounce) leftover hambone or smoked ham hock
8 ounces beef stew bones
8 ounces Spanish chorizo, sliced
1 small onion, chopped
1 ripe tomato, chopped
1/2 green bell pepper, chopped
2-3 cloves garlic, minced
1 bay leaf
Chicken stock or water, to cover (or mix of both)
Pinch of saffron threads
3 medium potatoes, peeled and cubed
Kosher salt and pepper

Wash garbanzo beans in cold water, discarding any beans with visible inperfections. Cover with 3 inches of salted water and soak overnight. Drain and rinse the beans thoroughly and set aside.

In a large Dutch oven, combine the bacon, hambone, beef bones, onion, tomato, green pepper, garlic, and bay leaf. Cover with two inches of chicken stock (or water) and bring to a boil, skimming off any foam as needed. Cover and lower heat to a gentle simmer.

Cook for 30 minutes, then add the reserved beans. Bring to a boil again, cover, and return to a simmer for another 30 minutes. Stir in the saffron and cook for an additional 30 minutes, or until the beans are tender but not overcooked. Remove the ham and beef bones, shredding and returning any meat left on the bones. (Tina scrapes out the marrow from the beef bones, as well. She said it melts in the soup like butter!)

Add the potatoes and season with salt. Cover and cook until the potatoes are cooked through, another 30 minutes. Season to taste.

GRILLED CHICKEN LEGS WITH DIJON AND WHITE WINE GLAZE

GRILLED CHICKEN LEGS WITH DIJON AND WHITE WINE GLAZE

For the brine:

1 gallon (16 cups) water, divided

1 cup kosher salt

2 tablespoons sugar 

2 tablespoons black peppercorns

6 whole chicken legs (drumstick and thigh intact)

For the chicken:

1/4 cup plus 2 tablespoons Dijon mustard

1/4 cup neutral cooking oil, such as canola or safflower

1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

Kosher salt and freshly ground black pepper

For the brine, in a large stock pot, cover the chicken with about 12 cups of cold water. In a microwave-proof bowl, heat 4 cups of water until almost boiling. Add the salt, sugar, and peppercorns; stir until completely dissolved. Add the salted water to the stock pot with the chicken. Cover and refrigerate the chicken for a minimum of 2 hours or overnight.

When ready to cook the chicken, preheat the grill. For gas, close lid and turn all burners on high for about 12 to 15 minutes. Once hot, scrape grates clean using a wire brush if necessary.

While grill is preheating, remove the chicken from the brine, rinse in cold water, and pat dry thoroughly with paper towels. In a small bowl, whisk the Dijon, cooking oil, and wine until combined. Brush the tops of the chicken with a coating of the sauce and season generously with salt and pepper.

Leave half of the burners on high heat and turn remaining burners down to low. Place the chicken, seasoned side down, over the hot burners. Brush the exposed sides with another layer of sauce and season with salt and pepper. Cover the grill and sear until browned, about 5 to 8 minutes. Flip and sear on remaining side, another 5 minutes.

Transfer chicken to the cooler side of the grill. Brush with another layer of sauce. Cover and adjust flames to maintain a temperature between 300 - 325°F. Cook the chicken until the internal temperature reaches 165°F with an instant read thermometer inserted in the thickest part of the meat, 25 to 35 minutes. (If necessary, remove a piece from the grill and peek into the center with a knife. There should be no visible redness.) Serve warm or at room temperature.

COOL MELON SALAD WITH HOT BACON

COOL MELON SALAD WITH HOT BACON

4 or 5 strips of smoked bacon, cut into 3" pieces
1 small, sweet melon such as cantaloupe
Several small mint leaves, torn if big
A small handful of arugula or spicy cress, washed and dried well

For the dressing:
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice - about one large lemon

Freshly ground pepper
A few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. "Keep the pieces generous sized," says Nigel's recipe. "Otherwise the salad will end up being 'bitty.'" Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge.

Whisk the olive oil, honey and lemon juice in a bowl. Reserve.

Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing (you won't need it all.) Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.

MEXICAN CHICKEN SOUP

MEXICAN CHICKEN SOUP

1 medium sweet potato, cubed into bite-sized pieces
2 Tbsp. butter
2 Tbsp. olive oil
1/2 sweet yellow onion, sliced thin
4 cloves garlic, chopped fine
1/4 tsp. ground cumin
salt and pepper
1 32-oz. container organic chicken broth
1/2 small roast chicken (leftovers are fine), meat shredded off the bone
1 cup grape tomatoes, sliced in half
Juice from 1/2 lime
Several stems cilantro, chopped fine (stems and leaves), plus more leaves for garnish
1 corn tortilla, cut in half, then in 1/4” strips
1/2 ripe avocado, cubed
Small piece jack cheese, shredded

In at least a 3-qt pot, boil 6 cups of water. Add sweet potato pieces and simmer, covered, for about 10 minutes, until a knife pierced into center barely holds onto potato before dropping it. Drain and set aside.

In a large stock pot over medium flame, heat 1 Tbsp. butter and 1 Tbsp. oil, then add onion and sauté until soft, about 10 minutes. Add garlic, cumin, salt and pepper, and sauté another minute.

Add chicken stock and bring to a simmer. Add shredded chicken, tomatoes, lime juice, cooked potatoes, and cilantro. Turn off heat and cover.

In a small skillet over medium flame, heat remaining 1 Tbsp. butter and 1 Tbsp. oil. Add tortilla strips and allow to brown, stirring occasionally, about 7 minutes. Sprinkle with salt.

To serve, ladle soup into bowls, top with chopped cilantro, cubed avocado, shredded cheese and a handful of tortilla strips.

CHEDDAR AND CHILES BREAD

CHEDDAR AND CHILES BREAD

3 1/2 cups (17.5 ounces) unbleached white bread flour, plus more as needed
1 tablespoon granulated sugar
1 1/2 teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan
1 2/3 cups ice water, plus more if needed
8 ounces (3 lightly packed cups) coarsely grated very sharp cheddar cheese, preferably white cheddar
1/2 cup very well-drained and patted dry chopped canned green chiles

FIRST RISE: In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don’t over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. If convenient, stir the dough once partway through the rise.

SECOND RISE: Vigorously stir the dough, gradually sprinkling over and incorporating
the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 × 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a G-inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray–coated plastic wrap.

LET RISE USING ANY OF THESE METHODS: For a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches 1/2 inch above the pan rim.

BAKING PRELIMINARIES: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425ºF.

BAKING: Reduce the heat to 400ºF. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204º to 206ºF on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

SERVING AND STORING: Cool thoroughly before slicing or storing. Store airtight
in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

PASTA WITH CAULIFLOWER,SAUSAGE AND BREADCRUMB

PASTA WITH CAULIFLOWER,SAUSAGE AND BREADCRUMB

2 tablespoons olive oil
1 large shallot or small onion, diced
2 cloves garlic, minced
1/2 pound sweet Italian sausage
1 head cauliflower, cut into small, bite-sized florets
2 14.5-ounce cans diced tomatoes
1 pound pasta (ours are lumaconi; rigatoni, ziti, penne, or farfalle would all work)
1/2 to 3/4 cup fresh breadcrumbs
1/2 pound fresh mozzarella, cut into 1/2-inch cubes

Heat the olive oil in a large (14-inch if you have it) skillet over medium heat. Add the shallot, season with salt and pepper, and sauté until soft, 5 to 8 minutes. Add the garlic and cook for 1 minutes. Add the sausage, breaking it up as it cooks.

(At this point, bring a large pot of salted water to boil for the pasta.)

When the sausage is almost cooked through, add the cauliflower. Season with salt and pepper. Cook, stirring occasionally, until the cauliflower begins to brown slightly. If the pan is very dry, depending on how much fat is in your sausage, you can add another splash of oil.

Turn the heat up to medium-high and pour in the tomatoes. Scrape any brown bits off of the bottom of the pan, bring the mixture to a simmer, then cover, lower the heat, and simmer until the cauliflower is cooked through, about 10 minutes.

While the cauliflower mixture is cooking, boil the pasta. Also, spread the fresh breadcrumbs onto a cookie sheet and run under the broiler or brown in a skillet until toasted.

When the pasta is al dente, take a slotted spoon and transfer it to the pan with the cauliflower. Toss everything together, then add the cubes of mozzarella.

Top each serving with bread crumbs, reserving extra for leftovers.

SUMMER SALAD

PAN FRIED CHICKEN WITH CORN AND TOMATO

For the salad:
5 to 6 fingerling potatoes, about 1/3 pound
1 ear fresh corn, unshucked
1 pint cherry tomatoes, halved lengthwise
3/4 cup hearts of palm, sliced
2 large handfuls baby lettuce or arugula, washed and dried
Handful fresh basil leaves, roughly chopped (optional)

For the vinaigrette:
1/2 lemon, juiced, about 1 1/2 tablespoons
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper pepper
2 ounces ricotta salata

For the chicken:
4 skinless, boneless chicken breast halves, about 1 3/4 pounds
2 large eggs, beaten
1 1/2 cups bread crumbs
1/4 cup olive oil
1/2 lemon

Bring a small pot of salted water to boil. Ready a bowl of ice water to the side. Add the unpeeled fingerling potatoes to the pot and cook for 8 to 10 minutes, or until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath for 5 minutes or until cool enough to handle. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave on HIGH for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob. Toss the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, lettuce, and basil (if using).

Make the vinaigrette. Combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously.

Set aside the salad and vinaigrette until the chicken is cooked.

If desired, cut each chicken breast in half, to form two 4-ounce portions. Pound each chicken breast until it is of a roughly even thickness, about 1/4-inch to 1/2-inch thick.

Pour the beaten eggs into a shallow pie plate. Pile the breadcrumbs onto a plate or in another pie plate and season with salt and pepper, mixing in the seasoning with your fingers.

Heat the oil in a very large (14-inch) skillet over high heat. Working with one chicken breast at a time, dip it into the eggs, then allow the excess to drip off. Place it in the breadcrumbs and coat on both sides, then gently lay the chicken breast into the pan. Repeat with remaining chicken breasts. Cook the chicken for about 4 minutes on each side, flipping carefully with tongs, until the breadcrumbs are a deep golden color and crispy. Remove the chicken from the pan, set on a plate, and squeeze the lemon juice over them.

To serve, toss the salad with the vinaigrette. Place one chicken breast (or two smaller portions) on each plate and top with the salad. Crumble the ricotta salata on top of each salad and season with salt and pepper.

PORK SINIGANG SOUP

FILLIPINO PORK SINIGANG SOUP

3 lbs. pork ribs, cut in 1-inch chunks. I know, this seems like a LOT, but they shrink when cooked, and there is a lot of bone and cartilage included. You need these, though, as they give the soup its flavor.
1 medium onion, quartered and sliced
2 cloves garlic, minced
1 tbsp. vegetable oil
4 cups water
1 14-oz. jar of tamarind concentrate
1/4 cup of small dried shrimp
1 tbsp. fish sauce
1 tsp. salt
1 cup chopped tomatoes with juice
2 white potatoes, peeled and cubed
1 carrot, peeled and cut in chunks
1 cup daikon radish, sliced (optional)
3 cups of baby bok choy, halved

Preparation:
In a soup pot, saute the onions and garlic in the oil until golden. Add the pork and cook until evenly browned. Add the water, the tamarind concentrate, dried shrimp, fish sauce, salt, and tomatoes. Simmer, covered, for a hour or 2,stirring every so often, until the meat is very tender and falling off the bone, and the flavors have developed nicely. Add the potatoes, carrots, and daikon, and simmer for 10 more minutes, or until the potatoes are tender. Turn off the heat and add the bok choy and stir it in until it is nicely wilted - you won't need to have the stove heat on, the soup itself is hot enough to cook the greens.

Serve over rice.

AFRICAN BEEF AND PEANUT STEW

AFRICAN BEEF AND PEANUT STEW

1 tablespoon oil
1 1/2 pounds beef, cut into chunks
2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water
6 tomatoes, seeded and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon nutmeg (optional)
1/2 cup to 3/4 cup chunky natural peanut butter
Salt and pepper to taste

Take a Dutch oven or a non-nonstick pan, pour a little oil on the bottom, and set it over medium-high heat. Let the pan get very hot, then add the beef chunks. Do not crowd the beef. Make sure the chunks do not touch. Cook the beef until it's nicely browned, about 2-3 minutes on each side. You may have to do a few batches of this, depending on how much meat you're using. Set the beef chunks aside.

Reduce the heat to medium, add some more oil to the pot, then add the onions. Sauté until softened. Add the garlic and ginger, and sauté for 2-3 more minutes.

Return the beef chunks to the pot and add water to cover (about 2 cups). Add tomatoes, cayenne, coriander, cumin, nutmeg, salt and pepper. Reduce heat to medium-low and simmer, uncovered, until meat is tender, about 2 hours. If you find the stew getting too thick, add a little more water or some more tomatoes while it continues to cook.

Once the meat feels tender enough to puncture with a fork, add 1/2 - 3/4 cups peanut butter and continue to simmer until the meat is very tender (it should easily flake apart) and the veggies have cooked down into a nice gravy, about another hour.

At this point, taste it and adjust the seasonings and peanut butter as desired. If the stew is too juicy, you can use cornstarch to thicken the gravy, but you usually won't have to do that. This is a very forgiving recipe. You can adjust all of the ingredients somewhat without causing a problem.

Serve over rice with a side of sukuma wiki and tortillas, ideally homemade chapati. It's even better the next day once the flavors have really melded, so it makes great leftovers.

BACON,POTATO AND EGG CASSEROLE

BACON,POTATO,EGG CASSEROLE(EASY BREAKFAST)

4 slices thick bacon, cut into strips about 1/2-inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 teaspoons salt, divided
8 large eggs
1 cup milk, fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups frozen diced potatoes, unthawed

Heat the oven to 350°F. Lightly grease a 13x9" baking dish with baking spray or olive oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.

In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Serve immediately with fruit and rolls or toast.

HOW TO CHOOSE CAVIAR

CHOOSING CAVIAR

CAVIAR

Fish eggs. Although the prospect may sound unappealing to some, the salted roe of the female sturgeon is one of the world's most renowned and expensive luxury foods. For those who love it, caviar is the supreme splurge, a crisp-tender bite of the ocean. Others side with Tom Hanks' Big character, who spits out a mouthful of caviar. Definitely a love-it-or-hate-it kind of food.

At varying times in history, caviar has been widely available due to plentiful fish. The salted roe of Hudson River sturgeon, for example, was given away with nickel glasses of beer in 19th-century New York state. At other times, Russian czars, European aristocrats, and others of great wealth enjoyed caviar's saline suavity while lesser mortals had to do without.

Today those who are even modestly affluent can afford quality caviars if they know what to choose. The crème de la crème traditionally comes from Russia and Iran, from beluga sturgeon caught in the Black and Caspian seas and the Sea of Azov. However, these stocks are overfished and endangered so bans are in place to prohibit sale in the United States. One reason for depleted numbers is that these fish don't reproduce until 25 years of age and only every four years. The good news is that American aquafarms now offer excellent, bargain-price caviars from sturgeon, whitefish, salmon, spoonfish, and others.

The best way to learn caviar is to find a good supplier and try many varieties. So get out there and indulge!

 THE BASICS
There's no need to be intimidated; here's the scoop.

The exotic names usually denote the type of fish the eggs come from. It's a bit like comparing Chardonnay to Sauvignon Blanc, without the hundreds of labels to confuse you.

 Beluga is traditionally considered the best (and certainly the most expensive) caviar. The largest of all sturgeon, beluga can take 20-plus years to sexually mature, making their eggs the rarest kind of sturgeon roe. Beluga caviar is steel to dark-gray in color, and eggs are large just smaller than allspice berries. They are rather sturdy and give a distinctive burst when pressed against the roof of the mouth. Avoid imported beluga sturgeon caviar and purchase domestic varieties (see below).

 Osetra caviar comes from smaller osetra sturgeon. About the size of white peppercorns, the eggs are brownish-gray with a delicate texture and a nutty or fruity flavor. Some harder-to-find versions may be golden. Europeans often prefer osetra to beluga because of its good taste and average price.

 Sevruga caviar has an intense, almost lemony flavor. Each sevruga egg is only slightly larger than a mustard seed. The eggs' texture is almost crisp, but not tough. Quite small, sevruga sturgeon mature in seven years, so their roe is plentiful.

 Malossol simply means "little salt." While all caviar is salted, malossol is considered the highest grade of caviar because it has less than 5 percent salt. The term "malossol" can describe the roe of beluga, osetra, or sevruga sturgeon.

 Pressed caviar is made from damaged eggs, which are pressed to extract the liquid. It has a strong flavor and "jammy" texture that some aficionados love. Significantly less expensive than whole eggs, pressed caviar is a bargain for those who love the delicacy's intensity.

 Pasteurized caviar has been heat-treated to make it shelf stable. The caviar's taste, consistency, and especially texture suffer greatly from the cooking process. Use it only in recipes where other flavors will play an important role.

 Domestic caviar is creating a buzz in the industry. Russian imports have suffered from the breakup of the Soviet Union, overfishing, and pollution. American companies now produce caviar from the roe of wild and farm-raised sturgeon, salmon, whitefish, and paddlefish or spoonfish.

 BUYING AND SERVING
When it comes to caviar, selecting the good stuff is important, but so is handling and serving. Here are tips from the experts.

 Purchasing and storing. The eggs should be shiny, not cloudy, and should not smell strong. Mail-order products are generally shipped in coolers with several chill packs to ensure freshness. Unopened caviar can be held for about 10 days; once opened, it should be refrigerated and consumed within three days.

 Serving. Fine caviar is best served with plain or buttered toast points. (To make toast points, cut good-quality, thin-sliced white bread into triangles. Bake at 350˚ for 8 to 10 minutes. Cool and store in zip-top bags or other airtight containers.)

Another classic way to serve caviar is with blini―tiny buckwheat pancakes―topped with a dollop of crème fraîche or sour cream. And then there's the direct, but distinctly costly, approach: Stick a spoon in it and start eating.

For serving size, plan on 4 ounces for four people. Opt for 2 ounces if other appetizers are served.

BEEF STEW CLASSIC

BEEF STEW CLASSIC

1.5 pound bottom round, trimmed of fat and cut into bite-sized chunks
6 cups beef, chicken, or vegetable stock or water
1 Tablespoon dried thyme
1 Tablespoon Worcestershire sauce
2 bay leaves
3 pounds red-skinned or Yukon potatoes, cut into bite-sized pieces and held in cold water (skins left on or off, as you prefer)
2 medium onions, roughly chopped
2 large carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
2-3 garlic cloves, minced
2 Tablespoons tomato paste
1 cup red or white wine (optional)
1 cup frozen corn (optional)
2 Tablespoons flour
1/2 cup milk or cream (or stew broth if you don't want to use dairy)
1 Tablespoon salt, plus extra to taste
Pepper to taste

Set a 6-quart dutch oven or other large stew pot on the stove over medium-high heat. Sprinkle the cubes of beef with 1 teaspoon of salt and pepper. When the pot is hot, add a teaspoon of vegetable oil and enough beef cubes so that it's full, but there is a half inch of space around each cube. Do not stir the cubes. Shake the pot occasionally and the cubes will "unstick" as they finish searing. Continue searing until all sides are a dark golden brown, stirring as little as possible. Remove the cubes to a clean plate and sear the rest of the meat in batches.

With all the meat seared and removed to the plate, add one cup of broth to the pot to deglaze. Scrape the bottom of the pan to life up any pieces. When deglazed, add the meat back to the pot and add enough broth or water until the liquid is just below the surface of the meat. Bring to a boil, then reduce to low heat and cover. Cook until a skewer inserted in one of the cubes can be easily pushed in but still encounters a little resistance, about 1 hour.

Meanwhile, prepare the vegetables in a separate pan. Add one teaspoon of oil to a pan set over medium-high heat. Add the potatoes, onions, carrots, and celery and cook until the potatoes are just turning translucent around the edges and the onions are completely translucent. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until the paste as evenly coated the vegetables. Season with one teaspoon of salt. Remove from heat and set aside until the meat has cooked one hour.

After one hour, add the vegetables to the meat, adding more broth to cover. Simmer uncovered for another 40 - 60 minutes until the meat is very tender and falls apart when prodded with a fork. Stir in the wine, corn, and one teaspoon of salt. (If desired, you can deglaze the vegetable pan with the wine before adding it to the stew).

Whisk together the flour and milk to make a quick slurry. Add a little stew broth to the slurry and then add the slurry into the stew, whisking and then stirring until fully incorporated. And sure, you can add more cream if you want! Remove bay leaves, and add salt and pepper to taste. If the stew tastes a bit flat, add another teaspoon or two of Worcestershire sauce.

Serve in individual bowls with some nice, crusty bread alongside!