STEAK WITH MUSHROOMS AND ROASTED BLUE CHEESE POTATOES

STEAK WITH MUSHROOMS AND ROASTED BLUE CHEESE POTATOES

20 fingerling potatoes, washed and halved
Salt and freshly ground pepper
Olive oil
2 ounces blue cheese, crumbled
2 red or sweet yellow onions, peeled and sliced
12 to 15 large button mushrooms, sliced
2 cloves garlic, minced
12 ounces dark beer, your favorite or what you have on hand
2 thick steaks

Toss the potatoes with salt and olive oil, and spread on a baking sheet or metal pan. Roast in a 425°F oven for 20 to 30 minutes.

Place onion, a pinch of salt, and a dash of oil in a medium-sized sauté pan over medium-high heat. Caramelize onions and remove from pan to a plate. Add mushrooms, garlic, and a few tablespoons of oil. Stir until coated. Keep mushrooms on medium-high heat for 5 minutes and then add half the beer.

Continue to stir mushrooms occasionally until they have sunk below the level of the liquid in the pan. Add onions back to the pan and remaining beer. Continue stirring over medium heat until sauce has reduced and thickened, about 6 to 10 minutes. You want it to form a gravy, but not a paste, so watch it carefully. Remove from heat and set aside.

In a separate heavy-bottomed pan, such as a cast iron skillet, heat two tablespoons oil over high heat. Add steaks and season the exposed sides with salt and pepper. Cook for 4 and a half minutes, then flip. Season again and cook for an additional 4 and a half minutes. Here are instructions for finishing your steak in the oven if you prefer it more done than medium rare, as we have it here. Remove from pan and rest covered with foil on a cutting board.

Check the potatoes. If tops are browned and potatoes are tender, remove and sprinkle blue cheese on top of each one. Place back in oven and turn to broil. Continue cooking for additional 5 minutes. Reheat mushrooms and onions plate them on top of the steak. Remove potatoes from the oven, serve and enjoy!

HAM AND CHEESE CASSEROLE

HAM AND CHEESE CASSEROLE

4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 pound pancetta (thickly sliced), diced
6 eggs
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated Gruyère cheese, from about 4 ounces

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

Serve with a green salad, some asparagus, or just a tall Bloody Mary.

SHEPHERD'S PIE

SIMPLE SHEPHERD'S PIE

2 pounds (about 3 large) russet potatoes
4 tablespoons butter
1/4 cup milk or cream
1 - 1 1/2 pounds ground beef, lamb, or a combination
1 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 tablespoon tomato paste
3 teaspoons Worcestershire sauce
1 1/2 teaspoons salt, divided
1 cup shredded cheese (optional)

Heat the oven to 375°F. Set a 9x13 baking dish nearby. (You can use an 8x8 pan if you prefer thicker layers.)

Peel the potatoes and chop them into large pieces. In a medium pan, cover them with an inch or two of cold water. Place over medium-high heat and bring to a boil. Reduce the heat and simmer for 18-20 minutes, until the potatoes are completely tender.

Drain the potatoes and mash them thoroughly with a potato masher or a fork until no lumps remain. While the potatoes are still hot, mix in the butter, milk, and a half teaspoon of salt. Taste the potatoes and add additional butter, milk, and salt to taste. Set the mashed potatoes aside until ready to be used.

While the potatoes are cooking, prepare the filling. Set a skillet over medium-high heat and add just enough vegetable oil to film the bottom of the pan. When the pan is hot, add the ground beef or lamb. Break the meat apart with a spatula and stir occasionally until all the meat is crumbled and browned all the way through. Transfer the ground meat to a separate dish. Pour off all about a few teaspoons of the fat.

With the pan still over medium-high heat, cook the onions with 1/2 teaspoon of salt until they have softened and turned translucent, 6-8 minutes. Add the carrots and celery with another 1/2 teaspoon of salt, and cook until all the vegetables are tender, another 8-10 minutes. Stir in the peas, corn, tomato paste, Worcestershire sauce, and the reserved ground meat. Cook until the peas and corn are warmed through. Taste and add more Worcestershire sauce or salt as desired.

Transfer the cooked meat and vegetables into the casserole dish. Drop spoonfuls of mashed potatoes evenly over the surface, and then use a spatula to smooth the potatoes into an even layer. Create little peaks with the tip of the spatula or a fork if crispy edges are desired.

Bake, uncovered, for 30 minutes. If adding cheese, sprinkle it over the top of the casserole in the last few minutes of cooking. For an extra-crispy top, run the casserole under the broiler for 2-3 minutes before serving.

Leftovers will keep for up to a week, refrigerated.

Additional Notes:

• If you like an extra-thick layer of potatoes, either double the amount of potatoes in this recipe or cook this casserole in a smaller baking dish.

VEGETABLE BIRIYANI

VEGETABLR BRIYANI

Rice:
2 cups basmati rice (white or brown)
3 cardamom pods, lightly crushed
1 bay leaf (preferably Indian)
1 cinnamon stick
1 teaspoon kosher salt

Vegetables:
6 cups chopped mixed vegetables (such as broccoli, cauliflower, carrots, peas, green beans; can use raw or frozen)
3 tablespoons ghee or vegetable oil
1 large onion, thinly sliced
4 cloves garlic, minced
2-inch piece ginger, minced
3 cardamom pods
3 cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/8 teaspoon coarsely ground black pepper
1/4 cup water
1 1/2 teaspoons kosher salt
1 large pinch saffron dissolved in 1/4 cup warm water

Garnish:
1 teaspoon ghee or vegetable oil
1/4 cup golden raisins
1/4 cup cashews
1/4 cup chopped cilantro

Rinse the rice 3-4 times until the water runs clear. Soak the rice in water for at least 30 minutes and drain.

Bring a medium pot of water to a boil. Add the rice, spices, and salt. Boil until the rice is just tender and chewy (neither soft nor crunchy), about 10 minutes. Drain well. Return to the pot and cover to keep warm.

Briefly steam the vegetables until just tender but still crisp.

Preheat oven to 350°F.

In a large skillet or saucepan, heat the ghee or vegetable oil over medium-high heat. Cook the onion, stirring, until translucent. Add the garlic and ginger, and cook, stirring, for a minute. Add the spices and cook, stirring, for another minute. Add the water, vegetables, and salt, reduce heat to medium, and cook, stirring occasionally, until the vegetables are warmed through.

Spread half of the rice in a 9x12-inch baking dish. Spread the vegetables evenly on top and then the remaining rice. Drizzle the saffron-water mixture on top. Cover the dish with a lid or aluminum foil and bake for 15 minutes.

While the dish is in the oven, heat the ghee or vegetable oil in a skillet over medium heat. Add the raisins and cashews and cook, stirring, until the raisins are plump and the cashews are toasted.

To serve, garnish the biryani with raisins, cashews, and cilantro. Serve warm as a main or side dish. Delicious with yogurt or raita.

FRENCH ONION SOUP

MAKE EASY FRENCH ONION SOUP

Ingredients
About 2 1/2 pounds yellow, white, or red onions
1/4 cup (1/2 stick) unsalted butter
Salt
4 cups beef or chicken stock (or vegetable, if you want this to be vegetarian)
Freshly ground black pepper
Fresh artisan-style bread, cut in thick slices (optional)
Gruyere or Parmesan cheese (optional)

Tools
Knife and cutting board
Wide, deep skillet OR wide saucepan (should be at least 3 quarts)
Wooden spoon
Oven-safe bowls or mugs (optional)

Instructions

1. Gather your ingredients. You should have about 2 hours until dinner; this soup takes a while to cook.

2. Cut each onion in half lengthwise, then slice into half-moons. Slice these half-moons in half again. (See this video on knife skills and good form for cutting onions.)

3. Scrape all the cut onions into a bowl. You will have at least 6 cups of chopped onions — probably more. Don't worry too much about quantities with this recipe; if you have an extra onion to use up, throw it in!

4. Cut a stick of butter in half, and then into a couple of big pieces.

5. Place your skillet or saucepan over medium heat and add the butter. Let the butter melt.

6. After the butter melts and foams up, add the onions. Stir them to coat well with butter, and sprinkled them thoroughly with about a teaspoon of salt.

7. Turn the heat to medium low, and let the onions cook. Let them cook, stirring occasionally, for at least 45 minutes. You can let them cook even longer — an hour and a half will give you deeply caramelized onions! Just let them cook, stirring at times, as you see dark color emerge. After 45 minutes they will look pale mahogany in color, like in this photo. You can let them get even darker if you like — just don't let them burn or get black. Adjust the heat as necessary.

8. As the onions reach a dark brown color, pull out your stock. The most ideal stock to use would be homemade beef stock, but I just had storebought beef broth. You can also use chicken, veal, or vegetable broth.

9. Pour in the broth and turn the heat up a little so the soup comes to a boil. Turn the heat down again and let it simmer for at least half an hour — longer, ideally!

10. Simmer until the soup has reduced a bit and is shiny and glazed over the onions. Season to taste with salt and pepper and serve immediately

CHINES HOT AND SOUR SOUP

CHINES HOT AND SOUR SOUP

Ingredients:
6 dried shiitake mushrooms
1 package of firm tofu
1/2 cup canned bamboo shoots
1/4 lb. boneless pork
1 quart chicken stock, fresh or canned
1 tsp. salt
1 tbsp soy sauce
1/4 tsp. ground white pepper
3 tbsp white vinegar
3 tbsp cornstarch mixed with 4 TBSP. cold water
1 egg, lightly beaten
Sesame seed oil
1 scallion, finely chopped

Preparation:
Place the mushrooms in a small bowl and cover with hot water. Meanwhile, add the chicken stock, salt, and soy sauce to a soup pot and bring to a boil. While waiting for the liquid to heat up, slice the bamboo in thin matchsticks and trim the fat off the pork and cut it in strips 1/2 inch long and 1/4 inch thick. Remove the mushrooms from the hot water; put the mushroom water in the soup pot. Slice the mushrooms thinly. Add the bamboo, mushrooms, and pork to the now-boiling soup. Reduce heat, cover, and simmer for 3 minutes.

Use about half the block of tofu - you want about 3/4 cup of tofu sliced in matchsticks. Add the tofu, pepper, and vinegar to the pot. Bring to a boil again. Add the cornstarch mixed with water to the pot, and stir until the mixture is thickened, about 2 to 3 minutes. Turn off the heat and add the egg, stirring gently.

Ladle the hot soup in bowls and garnish with a teaspoon of sesame oil and some chopped scallions.

Adjustments:
This could easily be made vegetarian or vegan by substituting dashi or vegetable broth for the chicken stock and omitting the pork and/or the egg.

If you want more sourness, try another tablespoon of vinegar.

If you want it even thicker, try another tablespoon of corn starch mixed with water.

ROAST CHICKEN

EASY WAY TO ROAST FULL CHICKEN

Ingredients
One 3 to 4 pound whole chicken, defrosted if frozen
A mix of onions, celery, carrots, and/or potatoes
Olive oil or butter
Kosher salt
Pepper
Optional Extras: Lemons, garlic, fresh herbs (like thyme, rosemary, or sage)

Equipment
Roasting pan, large cast iron skillet, or other chicken-sized oven-safe vessel

Instructions

1. Preheat the oven to 450°F.

2. Peel and chop your vegetables into wedges and bite-sized pieces. Arrange them in an even layer on the bottom of the pan to make a bed for the chicken. Have a small bowl of salt and pepper ready, with about a tablespoon of salt mixed with about a teaspoon of pepper.

3. Over the sink, slit the plastic wrapping around your chicken (if it's still wrapped up) and drain out any juices or blood trapped in the plastic. Reach inside the chicken's body cavity and remove the bag of giblets. The giblets can be discarded, saved for stock, or used to make gravy later on.

4. Pat the chicken dry very thoroughly with paper towels or a kitchen rag. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

5. Rub the chicken with olive oil or butter. Rub the oil or butter all over the chicken, paying special attention to the breast and the drumsticks.

6. Sprinkle the outside of the chicken generously with salt and pepper, and rub a little salt and pepper inside the cavity as well.

7. If desired, stuff the inside of the chicken with halved lemons, whole cloves of garlic, or herbs.

8. Set the chicken breast-side-up on the bed of vegetables. The chicken should be lifted an inch or two above the pan by the vegetables.

9. Put the chicken in the oven and lower the oven temperature to 400°F.

10. Set a timer for 1 hour and go about your business.

11. After an hour, check if the chicken is done by inserting an instant-read thermometer in the meatiest part of its thigh. The internal temperature should be at least 165° for the chicken to be done. If you're under, put it back in to cook for another 5 to 10 minutes and check it again.

12. Let the chicken rest for about 15 minutes. During this time, you can prepare a salad or side dish or whisk some flour into the pan juices to make gravy. You can lift the roasted vegetables underneath the chicken out of the chicken fat left behind in the pan, and serve them as a side dish too.

13. Carve the chicken and serve.