Honkman

Thai inspired Red Curry Chicken - using red curry paste, lemongrass, makrut lime leaves, thai basil, galangal, fresno chili, shallots, fish sauce, lime juice and coconut milk to build the foundation. And cooked eggplants, snow peas, cherry tomatoes, rotisserie chicken, pineapple and lychee in it. Served over jasmine rice

“Green” Salad with Tomato Dressing and Burrata based on a recipe from essen & trinken magazine - the salad has blanched green beans, green asparagus and snow peas, pan-seared zucchini and broccolini, radishes and chervil. The dressing is made by pureeing dried tomatoes, garlic, basil, mustard, smoked paprika, orange juice, olive oil and champagne vinegar. Served with burrata drizzled with olive oil

Uni tastes like the ocean

Dan Dan Mian - chili paste made by slowly roasting ground sichuan peppercorns, sichuan chili powder and cinnamon in oil and then mixing with soy sauce, tahini, hoisin sauce and zhengjiang vinegar. Baby bok choy quickly blanched and ground pork stir fried either ginger, garlic and ya cai. Served with Chinese wheat noodles and topped with scallions

Shrimp Étouffée from Chef Prudhomme’s Louisiana Kitchen - using (much) less butter and (a bit) more vegetables. First making the roux with oil and flour until dark brown, when it’s still hot but not any longer on the stove you add the vegetables (green bell peppers, celery, onion) and spice mix (black, white and cayenne pepper, basil and thyme) and let it cool down. Afterwards, you slowly add the mixture to the broth in another pot and cook it briefly. In another pan you briefly cook shrimps and scallions before adding the roux mix, more spice mix and some more broth. Served over rice

Pork Cutlet with Garbanzo Salad - salad had garbanzo beans, arugula, cherry tomatoes, cucumber, feta and parsley with an olive oil- lime juice vinaigrette. The thin-cut pork cutlets were pan-seared with red onions, garlic and fresno chili and for the last few seconds sprinkled with parsley, basil and mint

I haven’t read the whole book yet and so didn’t see his remark about farfalle but we actually like farfalle as it has slightly different textures and tends to keep sauce quite well

Pasta Fagiole (Variation 3) from Six Seasons of Pasta by McFadden - nice variation which gives a more rustic touch to this dish. Hot Italian sausages are formed in patties and seared hard to get a good crust with some smashed garlic, red pepper flakes and tomato paste. Once you add hand-crushed tomatoes, pinto beans and rosemary, you break up the patties and garlic and mix it with farfalle and a parmesan-pecorino mixture. Served with some panko crumbs and olive oil

Agreed - living on n California there are many great things to buy in supermarkets/shops but I miss sour cream (and creme fraiche) and similar dairy ingredients from Europe. Most sour cream in the US is barely OK and the better stuff is very expensive

Meatloaf with Pork Tenderloin Filling and Mustard Sauce from an essen & trinken recipe - meatloaf is made with a mix of ground pork and beef, bolillo roll soaked in milk, shallots, garlic, egg, mustard and tarragon. When you form the meatloaf you incorporate in the middle some strips of pork tenderloin. The meatloaf is baked in the oven for 45 minutes. The mustard sauce is made with shallots, brown sugar, port wine, vegetable broth, heavy cream, potatoes and bay leaves, pureed and finished with regular mustard and sweet mustard. Served with roasted diced, roasted potatoes, frisée salad and pea shoots.

Orecchiette Pugliese from an older Gourmet Traveller Magazine - you cook broccoli stems and florets until tender and puree them in the food processor. Using a bolillo roll you make fresh breadcrumbs in the oven, sauté them with garlic, fresno chili and lemon zest until brown and once cooled add grated pecorino. You saute gunaciale, garlic and another fresno chili until slightly browned, add the cooked orecchiette, broccoli puree and some pasta water. Finished with the bread crumbs mixture

Shiitake Mushroom Frittata with Pecorino Romano based on a CI recipe - frittata started on the stove and finished in the oven and made with eggs, shiitake, milk, scallions, sherry vinegar and pecorino

Chicken and Green Bean Stir-Fry - in the wok with chicken breast, green beans, scallions, fresno chili, garlic, ginger, soy sauce, fish sauce, lime juice and finished with some arugula microgreens. Served over rice and topped with a fried egg

Roasted Eggplant and Tomato Soup - diced eggplant gets roasted under the broiler. Half of the eggplant is cooked with diced tomatoes, red onions, garlic, ras el hanout, cumin, raisins, bay leaves in vegetable broth. After pureeing everything you add the other half of the roasted eggplants and finish with toasted slivered almonds, cilantro and lemon juice

Nadan Khozi - Kerala-Style Chicken Curry based on a Milk Street recipe - boldly flavored curry with chicken thighs marinated in a mix of coriander, garam masala, turmeric and sirarakhong chili and afterwards cooked with red onions, serrano chili, garlic and ginger in chicken broth and coconut milk. Later you add potatoes and cherry tomatoes and finish with some cilantro and lime juice. Served over rice