Honkman

Chicken Meatballs, Potatoes, and Lemon from “Comfort” by Ottolenghi - the chicken meatballs are made with ground chicken, mint, scallions, cilantro, garlic, egg, grated potatoes, panko breadcrumbs and cumin. Pan-seared and than braised with potatoes, celery, onions, garlic, turmeric, cumin, cinnamon and sugar in chicken broth. Finished with some cilantro and served with yoghurt sauce (yoghurt, mint and cilantro) and some olive oil

Pasta Salad with Kassler and Eggs - fusilli with pan-seared kassler, hard boiled eggs, carrots, romaine lettuce and chives. Salad dressing made with yogurt, mayonnaise, lemon zest and juice and a pinch of sugar

Skillet Gnocchi with Mortadella - simple mix of pan-fried gnocchi with diced mortadella, red onions and sour cream. Topped with some chives

Sausage-Bean Stew/Soup/Chili - simple mix of hot dogs, red kidney and navy beans, onions, leeks, pancetta, passata, tomato paste, beef broth, cayenne pepper and tabasco

Braised Duck Leg with Celeriac-Potato Mash (German cookbook) and Long-Simmered Collard Greens (Saveur cookbook) - the duck legs are braised in the oven, first alone than after 45 minutes plenty of shallots, rosemary and bit of honey are added and braised for another hour. At the same time, you braise the collard greens with onions and garlic for one hour hour in chicken broth. Served with celeriac-potato mash, made with milk, cream and nutmeg

Chorizo and Sweet Potato Quesadilla from a CI recipe - not much to see from the filling on the pic but very tasty - Mexican-style chorizo, shredded sweet potatoes, piquillo peppers, cilantro and Monterey Jack cheese.

Lentils with Tofu and Lemony Sauce - De Puy lentils are cooked with Suppengruen (the German mirepoix of diced celery, carrots, celeriac and leek - normally parsley roots are also included but are often hard to find in the US), garlic, tomato paste and vegetable broth. In parallel, you pan-sear pressed extra firm tofu until it gets some color. The sauce consists of yoghurt, lemon juice and zest, a little bit of honey and cayenne pepper. Once the lentils are cooked, the sauce and tofu are added

Udon Noodles with Chicken and Vegetables - simple stir-fry of diced chicken breast (marinated with soy sauce, rice vinegar, ginger and Fresno chili), orange bell pepper, onions, carrots, celery, white mushrooms, soybean sprouts and more of that marinade as the sauce. Mixed with udon noodles and finished with toasted sesame oil and cilantro

Gnocchi Salad with Vegetables and Chicken from a German cooking magazine - several components made separately and than mixed together in the end. Gnocchi are pan-fried until slightly crisp. Diced zucchini and red bell peppers are sautéed with garlic and thyme. Diced chicken breast is sautéed. Vinaigrette is made by grating tomatoes and mixing with white balsamic vinegar and a little bit of sugar. Everything is mixed with arugula and baby spinach

Turkish Lentil Salad with Sweet Peppers and Herbs from a Milk Street recipe - du puy lentils are cooked and mixed while still hot with a mixture of olive oil, pomegranate molasses, lemon juice, Aleppo peppers, sumac and cumin. Once it cools down to rt, the lentils are mixed with red onions, jalapeno, roasted red peppers and plenty of mint and dill. Served with some wiener wuerstchen

Steamed Pork Belly with Pickled Mustard Greens from “Phoenix Claws and Jade Trees” and Stir-Fried Water Spinach with Chile and Sichuan Pepper from “Land of Plenty” - pork belly is first parcooked in water, marinated with dark soy sauce and then the skin quickly deep fried. Afterwards, the sliced pork belly is steamed with meigan cai, garlic cloves, cooking wine, dark and regular soy sauce and sugar. The sauce is thickened at the end with tapioca starch. Ong choy is stir-fried with dried chilies and szechuan peppercorns and finished with toasted sesame oil. Served over rice

Kimchi Jjigae from “Umma” - great comfort food with beef franks, pan-seared spam, pork belly slices, cabbage kimchi, fish sauce, beef broth, sugar and kimchi juice. Served over rice

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