Honkman

Fresh Turmeric and Peppercorn Curry with Shrimp and Asparagus from Comfort by Ottolenghi - first you prepare the curry base by pureeing reconstituted dried red chilies, toasted white peppercorns and coriander seeds, shallots, garlic, fresh turmeric and cilantro stems. Then the paste gets roasted in coconut cream until nicely browned. Once done, you add coconut milk, light brown sugar and fish sauce and subsequently quickly cook asparagus, asparagus tips and shrimps. Served over rice and topped with a cucumber and ginger relish made by marinating overnight cucumber, ginger, fresno chili, cilantro stems and leaves in a mix of rice vinegar, water and sugar

Spiced Turkey Burger with Mango Chutney from an ATK recipe - patty is made with ground turkey, melted butter, worcestershire sauce, garam masala and cayenne pepper. Assembled with greek yoghurt, lettuce, red onion, mango chutney and cilantro. Served with fries

Vietnamese Chicken Salad from Dinner by Recipetin - mix of poached chicken breast, napa cabbage, red onion, red bell pepper, cucumber, carrot, Fresno chili, mint, cilantro and peanuts. Vinaigrette made with fish sauce, avocado oil, lime juice, rice vinegar, sugar and garlic

Just curious - why do you add rice to your filled pastas ? - normally both carbs are foundations for separate dished but you rarely see them together

Frisée Soup with Royal Corona Beans and Country Ham from the “Bean Book” by Steve Sando - made with Rancho Gordo royal corona beans, country ham, leeks, frisée, garlic, thyme, red wine vinegar, bean cooking broth and finished with some parmesan

Gruene Pfanne with Pork Tenderloin - pfanne is a broad term in German of dishes/dinner cooked in a pan (and “Gruene” is just “green”). Often the meat is cooked first, followed by vegetables, then everything is mixed together and some kind of sauce is added in the end. Here thinly sliced pork tenderloin is first quickly sautéed, then a mixture of zucchini, green bell peppers, red onion, garlic, scallions and ginger. And everything is finished with cilantro and a sauce made from soy sauce, honey and mustard

Daktoritang or Spicy Korean Braised Chicken and Vegetables based on a recipe from Milk Street - chicken thighs get marinated a mixture of gochujang, rice vinegar, soy sauce, toasted sesame oil, garlic, scallion whites and ginger. Afterwards cooked with potatoes, carrots and some water in the pressure cooker. Finished with some toasted sesame seeds and oil and scallion greens. Served over rice Yesterday’s egg white excess from spaghetti carbonara become coconut macaroons based a recipe from Alice Medrich - egg white, coconut flakes, sugar, vanilla extract and salt get heated in a water bath, cooled down, portioned and baked in the oven

I looked on the Essen&Trinken webpage but I can’t find the recipe but your AI approach isn’t too far off. Instead of making the grapes in the oven, I just briefly (1-2 minuted) sauteed them in some butter and add a few tablespoons of verjus. The carbonara part looks good (a few slight variations compared to my recipe but there are so many versions how to make “proper” carbonara and all of them end up well)

Spaghetti Grape-Carbonara with Basil from an essen & trinken recipe - really nice summer take on spaghetti carbonara. The carbonara is done in a classical way with pancetta, shallots, pasta water, eggs and egg yolks and parmesan. It is served with halved red grapes which are sautéed in butter and finished with verjus until dry (which gives a nice fruity, yet slightly sour component) and marinated basil (mixture of basil, olive oil, honey and verjus)

Shio Koji-Marinated Flank Steak with Grilled Brussels Sprouts with Honey-Lemon Vinaigrette (both recipes from CI) - flank steak gets marinated with some shio koji for 7 hours (to get a flavor similar to an aged steak), heated in the oven and finished with a quick pan-sear. Brussels sprouts get nearly quartered (too enlarge surface area) and wet-brined. Steamed on the grill in an aluminum foil pouch and subsequently directly grilled to brown. Served with some not-homemade roasted potatoes with pesto

Vegetarian Wellington Filet with Red Cabbage Salad - the puff pastry was filled with a duxelles/farce made from cremini mushrooms, onions, garlic, walnuts, hazelnuts, parmesan, mustard and thyme and topped with portobello mushroom caps. Served with a simple salad of red cabbage, parsley, olive oil and verjus

Rice Noodle and Vegetables Bowl with Pork - slightly warm rice noodles are topped with diced pork cutlets (marinated in a mixture of soy sauce, honey and toasted sesame oil and quickly pan-fried), carrots and celeriac (quickly marinated with rice vinegar, salt and sugar), shredded iceberg lettuce, scallions and mint. Finished with a vinaigrette made from fish sauce, lime juice and zest, chili crunch and ginger

Shrimp and Chorizo Taco from Wes Avila’s “Guerrilla Tacos” - corn tortillas are filled with seared shrimps, cherry tomatoes and crumbled chorizo. Topped with tomatillo salsa (tomatillos, avocado, serrano chili, garlic, cilantro and lime juice are pureed)

Fusili con Salsicce - sauce made with crumbled salsicce, green asparagus, scallions, serrano chili, pasta water and cream. Finished with a mix of olives, parsley, thyme, rosemary and olive oil

The texture becomes softer not unlike carrots or parsnip (if you don’t cook it too long). The flavor is not that far from raw kohlrabi but without the initial “sharp” bite at the beginning