Honkman

Spiced Meat Loaf (from Season by Nik Sharma) with Braised Brussels Sprouts and Roasted Potato Wedges - Season has interesting recipes with often many influences and flavor layers like for this meat loaf. It’s made with ground beef, onions, garlic, ginger, garam masala, coriander, cayenne pepper, grated Granny Smith apples, mint, parsley, bread crumbs, eggs and Worcestershire sauce. The glaze is mix of ketchup, pomegranate molasses, light brown sugar, amchur and cayenne pepper. The brussels sprouts were quickly braised with shallots and vegetable broth. The roasted potatoes were pre-cooked and then roasted in the oven just with olive oil and thyme

Pasta with Cauliflower - cauliflower, red bell peppers and onions are sautéed and then briefly stewed in some vegetable broth. Cream cheese and parsley are added and mixed with the cooked pasta

Lamb Stew with Chanterelles and Carrots - simple prepared stew from the Larzac region with lamb leg, chanterelles, carrots, white onion, garlic, plenty of thyme and bay leaves just braised in water and white wine. Served over boiled potatoes

Pyttipanna - Swedish fried potatoes with “small things” - here the fried potatoes are made with kassler, leeks, mushrooms, red onions and thyme. Topped with fried egg

Roasted Fall Vegetables with Harissa Mayonnaise - fennel, cauliflower, sweet potatoes, red onions and chickpeas are oven roasted with an oil-harissa mix. Finished with fresh caramelized walnuts and parsley and served with harissa mayonnaise (mayonnaise, harissa, lemon juice)

Leberkaese-Gulasch - leberkaese (translation is liver cheese but no liver or cheese was harmed in the making) is a German speciality (kind of a meatloaf) and we have luckily and “old fashioned” German butcher (Dittmer’s www.dittmers.com ) who makes it (and many, many other things) in-house. Here you make a quickly gulasch by sautéing diced leberkaese, red and yellow bell peppers and onions and then cook it with tomato passata, vegetable broth and Italian seasoning. Finished with some parsley and served over rice.

Portobellos with Truffle-Spinach Filling - not really photogenic but very tasty. Portobellos are quickly pre-seared under the broiler and then filled with a mix of spinach, truffle paste, truffle butter, onion, garlic, toasted breadcrumbs, cream cheese, parmesan and sage and baked in the oven

Kale-Salsiccia-Pie - pie crust done with a typical pie dough - AP flour, cold butter, little bit of ice water, blind baking etc. Filling made of sautéed salsiccia crumbles, kale and red onion mixed with sour cream and eggs. Topped with cashews and manchego

I don’t know if you bake bread but kamut flour works well in breads

Kamut with Carrots, Red Peppers and Pomegranate from a CI recipe - carrots and red bell peppers are sautéed before garlic, garam masala and freshly cooked kamut are added and warmed through. Finished with toasted pistachios, pomegranate seeds, cilantro and lemon juice. Served with wiener wuerstchen

Spiced Coconut Chicken Rice based on a Bon Appetit recipe - chicken thighs, shallots, garlic, turmeric and cayenne pepper are first braised in some water before adding washed basmati rice and coconut milk and cooked on low heat. Shredded black kale is added off heat.

Detroit-Style Pepperoni Deluxe from Peter Reinhart’s “Perfect Pan Pizza” - white flour dough (bread flour, instant yeast, salt, water, olive oil) refrigerated for 18 hours. Then put into the pans with his “panning and dimpling” method over an hour, added first half of cheese to dough and second raise for four hours. Pizza is topped with crushed tomato sauce (flavored with oregano, basil,garlic and red wine vinegar), pepperoni slices, more cheddar cheese, pickled pepperoncini and a last layer of pepperoni slices. After baking, finished with a little bit of his secret sauce (pureed red bell pepper, pickled pepperoncini (and some of the brine), garlic, red wine vinegar and olive oil)

Very simplified Cassoulet from Dinner by Recipetin - made in the oven with pork sausage, bacon, cannellini beans, cherry tomatoes, carrots, onions, garlic, thyme, rosemary, bay leaves, tomato paste, white wine, chicken broth. Topped and finished with a mixture of panko crumbs, parsley and olive oil and quickly browned under the broiler

Beef Chow Fun from “That Noodle Life” - thinly sliced rib-eye steak is marinated for two hours in a mixture of light soy sauce, garlic, Shaoxing wine, toasted sesame oil and cornstarch. Afterwards, you stir-fry the meat mixture, add sliced red onions, add wide rice noodles and finish in the wok by adding a sauce made from light and dark sou sauce, Shaoxing wine, sugar and water. Finished with green onions and plenty of mung beans sprouts and served with toasted sesame seeds and chili crunch and oil

Collard Greens Tacos with Pickled Apples and Walnuts from the “Dos Caminos Tacos” cookbook - for the pickled apples you heat up apple cider vinegar, water, sugar, halved jalapeno and pickling spices until the sugar dissolves and add thinly sliced Gala apples. Let it cool down for an hour and filter off the pickling liquid. Walnuts are getting roasted in olive oil and finely chopped. Sliced collard greens are sautéed in the walnut oil until slightly wilted and mixed with the apples and walnuts. Served on corn tortillas