Honkman

Polenta with Mushrooms and Egg - polenta made with vegetable broth and milk and finished with parmesan and olive oil. King oyster mushrooms and white mushrooms are sautéed with scallions and thyme before finished with some aceto balsamico. Served with a soft boiled egg

Sweet Potato Moussaka - plating definitely needs much more work but this recipe from “essen & trinken” was as good as always. They tend to produce creative dishes on level with upscale restaurants. Here you make a few things in parallel to assemble later - roast red and yellow peppers under the grill until black and remove skin to create a nice smoky flavor. Cut sweet potatoes in thin slices and pre-bake in the oven with olive oil. The ragu is made with ground lamb, onions, garlic, tomato passata, thyme, parsley, 5-spice powder and chile flakes. Spinach is quickly sautéed with onions and garlic and squeeze dry. And finally one makes a nutmeg heavy béchamel sauce. Once you assemble everything you top it with a mix of feta, egg yolk and heavy cream before baking it in the oven

WTF Potato Salad from Edward Lee’s “Smoke & Pickles” - the salad has potatoes, soy sauce sautéed shiitake mushrooms, sugar snap peas, diced country ham, red and yellow bell peppers, celery, diced hard boiled eggs and cornichons and a dressing made with mayonnaise, sour cream, garlic, lemon juice, sriracha, paprika and cumin. Served with some wiener wuerstchen

Fettuccine with Miso Butter, Shiitake, and Spinach from Comfort by Ottolenghi - The base is made by sautéing shallots, shiitake, garlic, white miso, light soy sauce and chinkiang vinegar before emulsifying the sauce with pasta water and butter. Finished by adding the cooked fettuccine and baby spinach and shichimi togarashi

Goulash-Potato Gratin - mix of beef chuck and pork shoulder gets first braised with bell peppers, onions, rosemary, bay leaves, tomato paste and paprika in beef broth and red wine. Then topped with thinly sliced potatoes and gouda (tasty but turned out to be a bit soupier than planned)

Thai-Inspired Bean Curry - green beans and pinto beans are braised in a mixture of onions, garlic, lemongrass, coriander seeds, fresno chili, tomato paste, cilantro, lime zest, coconut milk and beef broth. Served with forbidden rice and topped with a mango, ginger, cilantro and chili flakes “salsa”

Chili con Carne - chili made with ground beef, kidney beans, celery, diced tomatoes, onions, garlic, tomato paste, smoked paprika, cumin, cinnamon, parsley and beef broth. Topped with shaved carrots and sour cream and served over rice

Rigatoni with Beef Ragu with Warm Spices from an ATK recipes - bone-in beef short ribs are braised in a mixture of onions, diced tomatoes, red wine, parsley, cinnamon and cloves before diced and mixed with rigatoni. Finished with parmesan

Arabic Chicken & Potatoes from Recipetin’s Delicious Tonight - potatoes and carrots gets mixed with olive oil and sumac as well as chicken thighs in a mix of paprika, garlic, thyme, cumin, sumac,sesame seeds and yoghurt. Everything is than roasted in the oven for 50 minutes

Thai Shrimp Taco - shrimps are briefly cooked in a mixture of coconut cream, minced makrut lime leaves, Thei green curry paste, sugar, Thai chili and minced Thai basil and than cooled down. Served in a corn tortilla with Thai slaw (shredded napa cabbage, Thai chili, Thai basil, cilantro, lime juice, rice vinegar), Thai basil and chili-garlic sauce

Vegetable Fettuccine from Secret Ingredients by Michael Roberts - broccoli, carrots, zucchini, snow peas and pine nuts are sautéed before shallots, garlic, nutmeg and heavy cream are added and reduced for a few minutes. Finished by adding fresh fettuccini and parmesan

Lentil and Romaine Soup with Feta Cheese - lentil soup made with green lentils, onions, carrots, garlic, thyme, tomato paste and bay leaf. Chopped romaine lettuce gets added at the end for a few minutes before finishing with some lemon juice, scallions and feta

Massaman Chicken Curry with Potatoes and Peanuts from a ATK recipe - the curry base is formed by blending a mix of guajillo chiles, shallots, ginger, garlic, oil, lime, water, fish sauce, five-spice and cumin until it is a paste. This curry base with coconut milk and chicken broth is used to braise potatoes, chicken thighs, onions and peanuts. Finished with lime zest and cilantro and served over rice

Quick Brussels Sprouts Stew with Mashed Potatoes - Brussels sprouts were first blanched before cooked with ground beef, bacon, toasted walnuts in beef broth. Finished with parsley and served over regular mashed potatoes (milk, butter) with nutmeg

Cod with Creamed Sauerkraut - sauerkraut is slowly simmered with onions, paprika and heavy cream and finished with some parsley. Cod is coated in flour and egg and quickly pan-fried