Tuna Confit | Samin Nosrat
This tuna will be a revelation for anyone who has spent her entire life eating tuna from a can, as I had when I first tasted it some 20 years ago. Poached gently in olive oil—nearly three cups of it—the tuna remains moist for days. Once done cooking, eat it at room temperature with a salad of white beans, parsley, and lemon, as the Italians do in their classic dish tonno e fagioli. Or, wait for the peak of summer and make a juicy pan bagnat, the superlative Provençal tuna sandwich. Use the crustiest bread you can find, and slather one side with aioli, then layer torn pieces of tuna confit, a sliced hard-boiled egg, ripe tomatoes and cucumbers, basil leaves, capers, and olives. Dip the top piece of bread in the tuna oil, and press the sandwich together. If eating this sandwich sounds like a messy endeavor, imagine making 700 of them for the summer party we threw every year in Berkeley!
1 ½ lb fresh albacore or yellowfin tuna, cut into 1 ½-inch-thick pieces
2 ½ Cup olive oil
4 garlic cloves, peeled
1 dried red pepper
2 bay leaves
21-inch stripes of lemon zest
1 tsp black peppercorns
Season the tuna with salt about 20 minutes before you plan to cook it.
To confit the tuna, place the oil, garlic red pepper, bay leaves, lemon zest, and peppercorns in a Dutch oven or deep, heavy sauté pan. Heat to about 180ºF—the oil should be warm to the touch, but not hot. Cook for about 15 minutes to infuse the oil with the aromatics, and also to pasteurize everything, to allow for a long shelf life.
Slip the tuna into the warm oil in a single layer. The tuna must be covered by oil, so add more if needed. You can also cook the fish in batches if necessary. Return the oil to about 150ºF, or just until you see the fish emitting a bubble or two every few seconds. The precise temperature of the oil isn’t so important, and it will fluctuate as you turn the flame up and down and add and remove the fish. The important thing is to cook the fish slowly, so err on the low side if needed. After about 9 minutes, remove a piece of tuna from the oil and check for doneness. The fish should be barely medium rare—still quite pink in the center—as heat will continue to carry over. If it’s too rare, return the fish to the oil, and cook for another minute.
Pull the cooked fish from the oil and allow to cool on a plate in a single layer, then place in a glass container and strain the cooled oil back over the fish. Serve at room temperature or chilled. The fish will keep in the fridge, covered in oil, for about 2 weeks.
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Deborah Madison’s Soufflé Cheese Toasts
Adapted from The Savory Way by Deborah Madison
Think of this recipe as a template. Slick the bread slices with chile paste, or rub a fresh tomato over them before baking. Use Monterey Jack or fresh goat cheese instead of cheddar. Most any cheese really. Dust on some chopped parsley or chives after the toasts are finished. You’ve got options. Endless ones.
12 baguette slices or 4 slices of larger bread
1 tsp Dijon mustard
Pinch of cayenne or paprika
¾ Cup finely grated cheddar cheese
1 Tbsp grated Parmigiano-Reggiano
Freshly ground black pepper
Preheat the oven to 400℉.
Separate the whites and yolks of the two eggs. Lightly toast the bread slices on a baking sheet, then set aside.
Beat the yolks with the mustard and cayenne or paprika in a medium bowl, then stir in the grated cheddar. Beat the whites with a pinch of salt until they form quite firm peaks. Fold the beaten whites into the yolk mixture. Divide evenly among the toasted bread on the baking sheet, then sprinkle each with the Parmigiano-Reggiano. Bake until puffed and golden, about 6 minutes. Grind on some black pepper and serve immediately.
Spinach and Cilantro Soup
For the sauce:
¼ cup well-stirred tahini
¼ cup freshly squeezed lemon juice
1 large clove garlic, finely grated or pounded to a smooth paste
¾ tsp fine sea salt
½ tsp ground cumin
½ tsp red-pepper flakes
For the soup:
7 cups chicken stock, preferably homemade
12 oz baby spinach (about 12 packed cups)
4 cups roughly chopped cilantro (from 2 large bunches)
¼ cup well-stirred tahini
2 tsp fine sea salt
2 Tbsp freshly squeezed lemon juice, plus more as needed
First, make the sauce: Combine tahini, lemon juice, garlic, salt, cumin and red-pepper flakes with 2 tablespoons water in a medium bowl. Whisk until smooth, adding more water as needed to achieve a drizzle-able consistency, and set aside.
Next, make the soup: Add stock to a Dutch oven or heavy pot, and bring to a boil over high heat. Stir in spinach, cilantro, tahini and salt, and return to a boil. Turn off heat, and stir in lemon juice.
Use an immersion blender to purée soup. Taste, and adjust seasoning with more salt and lemon, if desired.
Serve soup immediately, and drizzle with tahini sauce. Cover and refrigerate remaining soup and sauce for up to 1 week, or freeze soup for up to 1 month.
Because this soup is so simple, the quality of the stock really makes a difference, so use homemade or purchase some from a butcher. Avoid canned and boxed stocks if possible.
Bon Appetit’s Best Risotto
1 Tbsp. kosher salt, plus more
6 Tbsp. extra-virgin olive oil
½ large white onion, finely chopped (about 1½ cups)
2 cups carnaroli or Japanese sushi rice
1 cup dry white wine
5 Tbsp. unsalted butter, cut into pieces
1¾ cups finely grated Parmesan, divided
Freshly ground black pepper
Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still rm at all, add another splash of water and continue cooking until meltingly soft.
Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by uid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The nished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly rm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
Remove pot from heat, add butter, and stir until melted. Gradually add 1¼ cups Parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very uid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with salt.
Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing.
BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re in.
Spring: Buttered Sugar Snap Peas with Mint Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add nely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto.
Summer: Burst Cherry Tomato Sauce Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil.
Fall: Browned Mushrooms with Thyme Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto.
Winter: Lemon and Chives Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.
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Hot and Sour Black Beans with Bok Choy
Makes: 4 servings Time: 15 minutes
Black beans take on classic Chinese flavors well. If you come across black soybeans, snap ’em up, but ordinary black turtle beans are just fine. Here a quick marinade makes them salty, sweet, sour, and hot all at once. A toss with stir-fried bok choy is all it takes to make a meal.
4 cups cooked or canned black beans (two 15-ounce cans)
2 Tbsp soy sauce
1 Tbsp sesame oil
2 Tbsp rice vinegar
1 tsp sugar
½ tsp red chile flakes, or more to taste
3 Tbsp vegetable oil
1 large head bok choy (1 1/2 pounds)
2 garlic cloves
1.If you’re using canned beans, rinse and drain them; put the beans in a medium bowl. Add 2 tablespoons soy sauce, 1 Tbsp sesame oil, 2 Tbsp rice vinegar, 1 tsp sugar, ½ tsp red chile flakes, and a good amount of pepper to the beans. Toss to coat and let sit.
2. Put 3 Tbsp vegetable oil in a large skillet over medium heat. Trim the bok choy; cut or pull the leaves from the stems. Thinly slice the stems.
3. Add the stems to the skillet and raise the heat to medium-high. Cook, stirring occasionally until they start to soften, 3 to 5 minutes. Cut the leaves into wide ribbons. Peel and mince 2 garlic cloves.
4. Add the leaves, garlic, a little salt, and some pepper to the skillet. Cook, stirring occasionally until the leaves wilt and the stems are nearly tender but still have some crunch, 3 or 4 minutes.
5. Stir in the black beans and all of the marinade and cook, stirring to combine, just until the beans are warmed through, 3 or 4 minutes. Taste and adjust the seasoning and serve.
— Recipe from How to Cook Everything Fast
Toasted Farro with Greens and Tahini
Kevin Gillespie roasts cooked farro in a skillet to give the grain a sweet, toasty flavor and a pleasant chewiness. Active: 20 min, Total: 1 hr, 15 min, 4 Servings
¾ cup farro
1 Tbsp tahini
1 Tbsp extra-virgin olive oil
1 Tbsp vegetable oil
2 packed cups baby turnip greens or spinach, chopped
½ cup parsley leaves
2 Tbsp fresh lemon juice
Pomegranate molasses, for drizzling (optional)
In a saucepan, cover the farro with water and bring to a boil. Cover and cook over moderate heat until just tender, 12 minutes. Drain and transfer to a medium bowl. Refrigerate for about 30 minutes, until chilled.
In a small bowl, whisk 2 tablespoons of water with the tahini and olive oil.
In a skillet, heat the vegetable oil. Add the farro in an even layer and cook over high heat, stirring once, until toasted, about 5 minutes. Add 1/4 cup of water and the greens and cook over moderate heat, stirring a few times, until the greens are just tender, about 2 minutes. Stir in the parsley and the tahini mixture and remove from the heat. Stir in the lemon juice and season with salt. Transfer the farro to a bowl, drizzle with pomegranate molasses and serve.
Khichdi is a fortifying, easily digestible dish made from mung beans, rice, and a wide variety of spices. It is a staple of meals at Thikse Monastery in Ladakh, India, and reflects the Thikse monks’ belief that food should be consumed not only to quell hunger but also to contribute to optimal health. Cortney Burns, who spent time at the monastery learning from the monks, uses a warming spice mixture including fenugreek, turmeric, cumin, and ginger to perfume this soothing, comforting porridge. Prep: 30 min, Total: 40 min, 6 to 8 Servings
1 ¼ cups dried split yellow mung beans (such as Pride of India)
¾ cup uncooked white basmati rice
½ cinnamon stick (about 1 1/2 inch)
6 whole cloves
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp brown mustard seeds
1 tsp ground turmeric
½ tsp fennel seeds
½ tsp ground fenugreek seeds
Generous pinch of cayenne pepper
2 garlic cloves, finely chopped
2 tsp finely chopped peeled fresh ginger
6 ½ cups water
2 fresh bay leaves
Pinch of kosher salt, plus more to taste
Whole-milk yogurt and fresh cilantro leaves, for serving
Place mung beans and rice in a fine wire-mesh strainer; rinse under cold water, stirring with your hands, until water runs clear, about 3 minutes.
Place cinnamon stick, whole cloves, cumin, coriander, mustard seeds, turmeric, fennel seeds, fenugreek, and cayenne in a large heavy-bottomed pot or a medium Dutch oven. Heat over medium, stirring constantly with a wooden spoon, until very fragrant, about 3 minutes. Add garlic and ginger; cook, stirring constantly, 1 minute. Add mung bean mixture; stir to coat in spices. Add 6 ½ cups water, bay leaves, and salt.
Bring mixture to a vigorous simmer over medium-high, stirring occasionally. Cover and reduce heat to low; simmer, stirring and running spoon along bottom of pot occasionally, until mung bean mixture is tender but rice still holds it shape, 12 to 15 minutes. (Mixture will be slightly runny, but it will thicken as it sits.) Remove from heat. Remove and discard cinnamon, whole cloves, and bay leaves. Gently stir in salt to taste. Divide evenly among bowls; dollop with yogurt, and sprinkle with cilantro.
Khichdi can be made up to 1 day ahead.
Instant Pot Carnitas
4–5 lbs. pork shoulder
5 cloves garlic
1 Tbsp salt
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
1 tsp oregano
¼ tsp cinnamon
½ tsp cayenne pepper
1 Tbsp chipotle hot sauce (optional)
juice of 2 limes
½ cup orange juice
12 ounces beer (a standard lager works great for this!)
½ cup salsa (I like to use a less chunky one)
Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
Serve on tortillas with fresh cilantro, avocado, and lime juice.
Steamed Pot Stickers with Bok Choy
Don’t be intimidated by making pot stickers. They are quite easy. The filling takes minutes to make and wrapping them not much longer. You can purchase a dipping sauce, either a sweet chili sauce or a soy-based dipping sauce such as Ponzu, found in the Asian section of supermarkets. Serves 4 as a side dish.
2 Tbsp canola oil, divided
1 Tbsp finely minced fresh ginger (a Microplane grater works nicely)
1 cup shredded carrots
2 cups finely chopped bok choy (both green and white parts)
18–20 small wonton wrappers
Soy sauce, to taste
1. In a skillet over medium-low heat, add 1 tablespoon canola oil, fresh ginger, and carrots. Sauté 2 to 3 minutes, stirring often. Add bok choy, turn the heat to medium-high, and sauté until slightly wilted, 2 to 3 minutes more. Stir in a few splashes of soy sauce and place in a colander to drain any excess moisture.
2. To form a dumpling, place 1 wonton wrapper on a cutting board. Brush the edges lightly with water, using a pastry brush or your fingers. Place 1 or 2 teaspoons of bok choy mixture into the center. Folder over one side to the other to form a triangle. Press edges together firmly to seal. With the long edge of the triangle facing you, pull the two ends (at 3 o’clock and 9 o’clock) together over the center and press them together to seal. Form the remainder of the wontons until the filling is used.
3. To cook, add 1 tablespoon oil to a large skillet with a lid over medium-high heat. Place as many pot stickers as will fit, and sauté lightly on both sides, uncovered, until golden brown, 1 to 2 minutes. When the second side is sautéed, add 1/2 to 1 cup water, cover, and steam the pot stickers for 2 to 3 minutes.
4. Serve hot with a dipping sauce of your choice.
How to Make a Foolproof Pan Pizza
Serves 4, Prep: 3 hours, 15 min, Cook: 28 to 35 min.
2 ¼ cups all-purpose flour, plus more as needed
1 ¾ tsp kosher salt, divided
¾ tsp active dry yeast
¾ cup plus 3 Tbsp lukewarm water
2 Tbsp olive oil, divided
2 cloves garlic
¾ cup tomato sauce
½ tsp dried oregano
¼ tsp red pepper flakes
6 oz full-fat, low-moisture mozzarella cheese, shredded (about 1 ½ cups)
5 large fresh basil leaves
Make the dough. Place 2 ¼ cups all-purpose flour, 1 ¼ tsp of the kosher salt, and ¾ tsp active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add ¾ cup plus 3 Tbsp lukewarm water and 1 Tbsp of the olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl until a rough ball of dough forms, 1 to 2 minutes.
Let the dough rise. Drizzle the remaining 1 tablespoon of olive oil into a 10-inch cast iron skillet and use your hands to spread it around. Transfer the dough into the skillet and turn it to coat in the oil. Press the dough into a rough 8-inch disc. Cover the skillet tightly with plastic wrap and let rise in a warm place for 2 hours. Meanwhile, rinse out the dough bowl and set it aside for the sauce.
Stretch and shape the dough. Uncover the dough and use your fingertips to stretch and dimple the dough to the edges of the skillet. Cover again with the plastic wrap. Let rise in a warm place until puffy, about 1 hour (it's okay if it hasn't completely doubled in size). Meanwhile, make the sauce.
Make the sauce. Mince 2 garlic cloves and add to the bowl you made the dough in. Add ¾ cup tomato sauce, ½ tsp dried oregano, the remaining ½ tsp kosher salt, and 1/4 tsp red pepper flakes. Stir to combine. Meanwhile, shred 6 oz mozzarella cheese (about 1 ½ cups).
Heat the oven. Once the dough has risen, arrange a rack in the lower third of the oven and heat the oven to 450°F.
Assemble the pizza. Sprinkle 3/4 cup of the mozzarella evenly over the dough. (This layer will prevent the dough from getting soggy.) Dollop the tomato sauce over the cheese (some spots without sauce are okay). Sprinkle with the remaining ¾ cup mozzarella.
Bake the pizza. Bake until the pizza is golden-brown around the edges and the cheese is melted and browned, 28 to 35 minutes. Meanwhile, tear 5 large fresh basil leaves into smaller pieces.
Garnish and serve. Remove the pizza from the oven and let cool for 5 minutes. Carefully remove it from the pan with a thin, flexible spatula and sprinkle with the basil before slicing.
Topping: If you want to top the pizza with additional toppings such as vegetables or meat, make sure to pre cook them before assembling and baking the pizza.
Can I Make This Pizza with Store-Bought Dough?
Yes! Although store-bought dough won’t bake up as light and airy as our from-scratch one, you can absolutely swap it in to save time. You’ll need a 12-ounce ball of fresh pizza dough to make one pan pizza (this is the size sold in most grocery stores).
If starting with store-bought dough, you’ll skip the first few steps of the recipe and start with the assembly. Just remove the store-bought dough from the fridge 30 minutes before you want to bake your pizza and let it come to room temperature, which will make it easier to stretch. Then, place the dough in your skillet along with 1 tablespoon of olive oil and stretch it out using your fingertips so it fits in the skillet from edge to edge. Proceed with topping the dough with the sauce and cheese and bake as directed.
4 Tips for Making Perfect Pan Pizza at Home
If you want to make a foolproof homemade pan pizza every time, keep these tips in mind.
1. Use a heavy cast iron pan. Cast iron pans conduct heat well and will make the sides and bottom of your pizza nice and crisp. A well-seasoned cast iron pan has a naturally nonstick surface, so you don’t have to worry about the dough or cheese sticking.
2. Place half the cheese on top of the dough before adding the sauce. This creates a barrier between the dough and the sauce, preventing it from getting soggy.
3. Bake the pizza in the lower-third of your oven. The bottom of your oven is often the hottest part (it’s where the heat comes from), so baking your pizza close in the lower third will give you the crispiest crust.
4. Don’t under-bake it. If you’re used to making hand-tossed pizzas, you may be used to a super-short bake time. But pan pizza requires patience — it will take about half an hour for the bottom of the crust to get nice and brown. If you’re worried it’s getting too dark, use a thin, flexible spatula to gently lift up the crust and check on it during baking to see if it’s done.
Palak Paneer is one of the most popular Indian paneer curries. Indian Cottage Cheese is cooked in fresh spinach puree with some mild spices. The dish is healthy, protein packed and is loved by anybody who tries it.
Prep: 5 min, Cook: 20 min, Total: 25 min
1 bunch big spinach leaves
Store bought or fresh homemade paneer - 8 oz
1 medium size red onion
2 garlic cloves
1 inch fresh ginger
2 tablespoons ghee
1 fresh green chili
a tiny pinch of baking soda (optional)
salt to taste
1 bay leaf
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder
1 teaspoon turemric powder
1 teaspoon garam masala powder
Prep the ingredients: Finely chop the onion. Pound the ginger, garlic and green chili together with a tiny pinch of salt. Roughly chop te spinach leaves.
Slice the paneer into bite size cubes or triangles. For store bought paneer, soak the paneer cubes in hot water with salt for about 10 minutes.
In a big pot pour enough water to boil and blanch the spinach leaves.
Once the water starts to boil, add the leaves and the baking soda (Baking soda is just to keep the vibrant green color)
Let it cook for 5 minutes and then drain it off the pot to a blender and blend it to a puree.
In a heavy bottom pan or wok, pour the ghee. Once the ghee warms up, add the cumin seeds, bay leaf, fennel seeds and ginger garlic chili paste that you had pounded earlier and kept aside.
Allow these to sizzle for about 1 minute.
Scatter the chopped onion, season with salt and cook for 2 minutes.
Then add the psice powder : cumin, coriander and chili. Stir around and cook for 5 minutes.
Pour the spinach puree and stir around, keep in mind that it will splatter, so keep the heat low and cover the pan.
Drain the soaked paneer and add it to the pan, stir it around and let it simmer for 5 minutes.
Check for salt and add any if needed.
Sprinkle the garam masala, toss it aorund and let it simmer for 2 more minutes.
Enjoy Palak paneer warm!
Salmon and Brussels Sprouts with Ginger-Scallion Sauce
4 cups brussels sprouts, trimmed and halved
2 Tbsp extra virgin olive oil, plus more for brushing
salt and freshly ground pepper
1 ¼ lbs salmon filet, sliced into 4 pieces
Ginger-scallion sauce (adapted from the Momofuku cookbook)*
*combine the following in a small bowl:
1 large bunch scallions (light green and white parts), chopped
1 Tbsp finely minced peeled fresh ginger
2 Tbsp oil (preferably neutral like canola or grapeseed)
1 Tbsp soy sauce; a drop or two of fish sauce (optional)
2 Tbsp sherry or rice wine vinegar
a little chopped mint
a drop or two of hot sauce
salt and pepper to taste.
Preheat oven to 400°F. Place sprouts on a foil-lined baking sheet, drizzle with olive oil, salt and pepper, and roast for 10 minutes, tossing half way through. While it roasts, make ginger-scallion sauce. Turn heat to 450°F. Nestle salmon filets among the sprouts, brush with a little more oil, and roast another 10 minutes until salmon pieces are golden and firm to the touch with out being rock hard. Serve salmon and Brussels sprouts drizzled with sauce.
Eggplant, Lentil, and Bulgur Salad
1 cup lentils
5 cups water
2 teaspoons salt
1 cup bulgur
5 tablespoons olive oil
1 onion, chopped
1 eggplant, peeled, quartered, and sliced thin
3 tablespoons tomato paste
1/2 teaspoon Tabasco sauce
4 scallions, white bulbs only, sliced
1 cup chopped fresh parsley
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 tomato, diced
In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.
Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
In a small bowl, combine the remaining parsley with the cucumber and tomato. Serve the lentils over the cucumber salad.
Grilled Asparagus Salad with Fried Eggs
¼ cup extra-virgin olive oil
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
Kosher salt and freshly ground pepper
1 lb medium asparagus (trimmed)
2 Tbsp unsalted butter
6 large eggs
6 cups baby arugula
¾ cup freshly shaved Parmigiano-Reggiano cheese (about 2 ½ oz)
In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.
Avocado Halves with Flaxseed Furikake
2 sheets of toasted nori, torn into small pieces
2 Tbsp bonito flakes
2 Tbsp flaxseeds
2 Tbsp toasted sesame seeds
1 ¼ teaspoons kosher salt
½ tsp sugar
1 Hass avocado, halved and pitted
Extra-virgin olive oil, for drizzling
In a spice grinder or mini food processor, pulse the nori and bonito until finely chopped. Transfer to a small bowl. Add the flaxseeds to the grinder and pulse until very finely crushed. Transfer to the bowl. Stir in the sesame seeds, salt and sugar.
Drizzle the avocado halves with olive oil, sprinkle with some of the flaxseed furikake and serve.
The furikake can be stored in an airtight container for up to 3 weeks.
2 Tbsp extra-virgin olive oil
2 Tbsp minced red onion
1 Tbsp Dijon mustard, plus more for garnish (optional)
1 Tbsp fresh lemon juice
1 Tbsp drained capers
1 Tbsp chopped parsley
½ small jalapeño, minced
3 drops of Worcestershire sauce
Freshly ground pepper
2 medium Hass avocados, peeled and finely diced
Toasted baguette slices, for serving
In a medium bowl, stir the olive oil with the onion, mustard, lemon juice, capers, parsley. Stir in the jalapeño and Worcestershire sauce and season with salt and pepper. Gently fold in the avocados. Mound the tartare in the center of plates and place a dollop of mustard in the center of each mound. Serve with toasted baguette slices.
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⅓ cup extra-virgin olive oil
¼ cup fresh lime juice
1 garlic clove, minced
1 cup finely chopped parsley
1 tablespoon finely chopped oregano
1 Hass avocado—peeled, pitted and diced
In a medium bowl, whisk the olive oil with the lime juice, garlic and a pinch of salt. Stir in the parsley and oregano and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt.
The chimichurri can be refrigerated for up to 4 hours.
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Catfish and Potatoes Salsa Verde
⅔ cup lightly packed flat-leaf parsley leaves
3 Tbsp drained capers
1 clove garlic
4 tsp lemon juice
1 tsp anchovy paste
½ tsp Dijon mustard
¾ tsp salt
Fresh-ground black pepper
8 Tbsp olive oil
1 lb small new potatoes (about 6), quartered, or boiling potatoes (about 3), cut into 1-inch chunks
4 catfish fillets, about ½ inch thick (about 2 lbs in all)
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ¼ tsp of the salt and ⅛ tsp pepper in a blender. Pulse to chop. With the machine running, add 7 Tbsp of the oil in a thin stream to make a smooth puree.
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.
Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining ½ tsp salt and ¼ tsp pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.
To serve, drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.
Fish Alternatives: you can use swordfish, salmon, halibut, or tuna steaks, or mahimahi or mackerel fillets—really almost any fish you can grill
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Lamb Kebabs with Cardamom Rice
For The Rice
2 Tbsp olive oil
1 onion, finely chopped
1 ½ cups mixed brown, white and black rice pilaf
5 cardamom pods
Flaky sea salt and freshly ground black pepper, to taste
For Yogurt Sauce
1 ¼ cup plain Greek Yogurt
3 Tbsp olive oil
1 cup fresh cilantro leaves and stems, roughly chopped
1 tsp sea salt, or more to taste
For Grilled Lamb Kebabs
1 Tbsp sweet paprika
2 tsp ground cumin
2 tsp ground oregano leaves, crumble to powder
2 tsp ground mint leaves, crumble to powder
1 tsp sea salt
½ teaspoon freshly ground black pepper
1 ½ lbs trimmed lamb loin, cut into 1 inch cubes
1 pinch cherry tomatoes
Several sprigs fresh cilantro, for serving
For The Rice
Heat olive oil in a small saucepan with tight fitting lid over medium heat. Add onion and cook, stirring, until onion is translucent and fragrant, about 5 minutes. Add rice, stir to coat kernels in oil and let toast slightly. Add cardamom pods and 3 cups of water. Bring water to a boil, reduce heat to low and let cook until water is absorbed and rice is both tender and flavorful. Adjust seasoning with salt and pepper.
For Yogurt Sauce
Combine all ingredients in a small bowl and mix well. Adjust seasoning with salt as needed. Refrigerate until ready to use.
For Grilled Lamb Kebabs
Combine spices, herbs, salt and pepper in a small bowl. Rinse lamb cubes and pat dry. Toss lamb in spice mixture until meat is well coated. Heat grill to medium high. Thread lamb cubes onto skewers. Brush meat with olive oil and arrange skewers over hot grill. Grill for several minutes on each side until well charred and meat is cooked to desired temperature - about 5 minutes total for medium rare depending on the heat of grill. Meanwhile place tomatoes on a sheet of tinfoil. Drizzle with olive oil and season with salt and pepper. Make a makeshift bundle out of foil and place on grill. Grill until tomatoes skins start to burst and tomatoes are hot. Serve kebabs with rice, yogurt sauce, grilled tomatoes and a sprinkling of fresh cilantro.
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Half recipe if quantities seems daunting. Double amounts to stock the freezer.
2 Tbsp olive oil
3 onions, finely chopped
4 cloves garlic, minced
Several sprigs fresh thyme
3 stalks celery, finely chopped
4 carrots, finely chopped
Freshly ground black pepper
1 lb ground pork
1 ½ lbs ground beef
2 15 oz tins tomato sauce
2 cups red wine
1 cup milk
Spaghetti, for serving
Heat olive oil in a large heavy bottomed saucepan over medium heat. Add onions and cook, stirring until soft and translucent, about 3 minutes. Add garlic and thyme. Cook a few moments more. Add celery and carrots and cook until soft. Season well (generously) with salt and pepper. Add pork and beef and cook until meat is brown and fat has rendered. Add tomato sauce, wine and milk and bring to a boil. Reduce heat and let sauce simmer, the longer the better, but at least one hour. Stir frequently to prevent scorching. Adjust seasoning with more salt and pepper. Serve tossed with Spaghetti and sprinkled with grated Parmesan cheese and chopped parsley.
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