Honkman

Creamy Saffron Orzo with Spiced Garlic Butter Shrimps from a CI recipe - orzo is kinda cooked risotto style with shallots, garlic, saffron, white wine and chicken broth. The shrimps are quickly panfried and mixed with butter, garlic, aleppo pepper, tomato paste mixture. Everything mixed together and finished with some mint

Miso-Smothered Chicken with Pineapple-Pickled Jicama from “Smoke & Pickled” by Edward Lee - the bone-in chicken thighs are braised in a mixture of caramelized onions, flour, garlic, red miso, cayenne pepper, bourbon, orange juice, chicken broth and soy sauce. Sliced shiitake mushrooms are added towards the finish. Jicama, red and yellow bell peppers are pickled for two days on a mixture of pineapple juice from fresh pineapple, white wine vinegar, sugar, red pepper flakes, star anise, cloves and mint. Served over rice

Barley-Lentil Stew with Mushrooms, Crisped Prosciutto, and Dill from “Ancient Grains for Modern Meals” - stew is cooked with hulled barley, pearl barley, puy lentils, prosciutto, leeks, cremini mushrooms, chard stems and leaves, garlic, morita chili, marjoram, oregano, dill, parmesan rind, soy sauce and vegetable broth. Topped with crispy prosciutto, sour cream and dill

Campanelle with Squash, Walnuts, and Sage Brown Butter from “Anything’s Pastable” - delicata squash is roasted in the oven with rosemary. Sage leaves, crushed walnuts, garlic and red pepper flakes are sautéed in butter and used as a base for the sauce with pasta water, parmesan, lemon juice and zest as well as parsley. Everything is then mixed with the campanelle and finished with more parsley and parmesan

Stir-Fried Beef with Green Asparagus - top-sirloin steak is stir-fried with green asparagus, scallions, garlic, ginger, fresno chili, soy and teriyaki sauce, toasted sesame oil, lime juice and corn starch. Finished with toasted sesame seeds and cilantro. Served over rice.

Creamy Ragout with Beef and Butternut Squash - quick ragout with ground beef, butternut squash, yellow bell peppers, onions, cream and chives. Served over boiled potatoes.i’m

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