Honkman

Red Cabbage Risotto with Roasted Pork Tenderloin and Caramelized Onions from “Risotto Risotti” - pork tenderloin pan-seared and finished in the oven at 450F. Vidalia onion simply caramelized with some olive oil and salt. Risotto done with carnaroli rice, onion, red cabbage, white wine and chicken broth and finished with butter, parmesan and parsley

Chile and Tangerine Braised Lentils with Wiener Wuerstchen from “Full of Flavor” by Maria Elia - puy lentils are cooked with onions, carrots, celery, serrano chili and garlic in a mixture of vegetable broth and fresh tangerine juice. Once cooked, finished with more tangerine juice and zest, parsley and sour cream. Served with some wiener wuerstchen

Kohlrabi and Soy Sauce-Seared Tofu Salad from “Ever-Green Vietnamese” by Andrea Nguyen - very nice mix of flavors and textures. The salad had coarsely shredded kohlrabi and carrots, rehydrated black fungus mushrooms, pan-seared tofu (which was quickly marinated in soy sauce), coarsely ground, toasted sesame seeds, cilantro and mint with a vinaigrette made with fish sauce, lime juice, agave syrup, serrano chili and garlic

Fusili al Pesto Trapanese from “Four Seasons of Pasta” - pesto is made with roasted almonds, basil, evoo, garlic and crushed red peppers and mixed before serving with peeled, deseeded, salted (to get rid of water) and diced tomatoes. Topped with roasted panko crumbs

Chives-Frikadellen with Roasted Asparagus - frikadellen made with ground pork and beef, chives, pancetta, red onion, ginger, stiracha and egg. Green asparagus and cherry tomatoes were roasted in the oven with a mixture of butter, parmesan, breadcrumbs and paprika. Served with some sriracha yoghurt

Our Mildly Insane Kimchi Bokkeumbap from Koreatown - kimchi fried rice with lots of bacon, onion, garlic, ginger, kimchi, rice, scallions, gochujang butter and topped with fried egg

Fugazetta (Argentine Cheese-Stuffed Pizza) from CI recipe - dough made with bread flour, sugar, yeast and water, split up (2/3 will become the bottom, 1/3 the “top”) and left to rise for 90 minutes. Set up in a cast iron pan with a filling of mozzarella and provolone and topped with a lots of sliced onions (which you “dry” with salt and some squeezing), oregano and red pepper flakes. Baked for 40 minutes and topped with some olives. Not something we would eat everyday as it is quite substantial but nice dough with a good mix of slight crunch and softness and overall good flavor profile

Turkish Baked Eggplant with Chile, Feta, and Mint from a Diana Henry book - eggplant halves are baked in the oven and afterwards topped with golden sautéed onions, garlic, fresno chili, lemon juice, feta, yoghurt, mint and olive oil

Marsala and Mushroom Pasta Bake & Shaved Brussels Sprout Salad from Michael Symon’s Simply Symon Suppers - the pasta bake was made with cavatappi pasta, white mushrooms, shiitake, onions, garlic, thyme, flour, parsley, marsala wine, vegetable broth and milk. Topped with mozzarella and finished in the oven. The salad was simply shredded brussels sprouts, scallions, pine nuts and pecorino with vinaigrette made with lemon juice, mustard and olive oil

Leek, Tomato, and Turmeric Frittata with Cabbage, Pear & Ginger Slaw - the frittata is based on a recipe from Ottolenghi’s Comfort and includes leeks, tomatoes, eggs, garlic, ginger, jalapeno, flour, baking powder, cumin and turmeric. Served with some zhoug made from cilantro, parsley, jalapeno, cumin, cardamom, cloves, sugar, garlic, olive oil and apple cider vinegar. The slaw was made by shredding napa cabbage, firm mango and asian pear and mixing it with toasted sesame oil, ginger, fresno chili, light brown sugar and soy sauce

Lime-Curry Chicken Thighs with Baked Cauliflower and Egg-Caper Vinaigrette and Mashed Potatoes with Pesto - chicken thighs were sous-vide at 148F for 5 hours and after a quick sear finished with a compound butter made from butter, lime juice and zest, honey, Thai red curry, soy sauce and apple cider vinegar. The cauliflower was simply baked whole with convection and served with a vinaigrette made with eggs, red onions, capers, chives, diced tomatoes, hints of curry powder, sugar, avocado oil and white balsamic vinegar. The mashed potatoes had basil pesto, toasted pine nuts and potato cooking water incorporated

Curry-Frikadellen with Coconut Sauce and Radish Salad from the essen & trinken cooking magazine - frikadellen are made with ground veal, egg, breadcrumbs, curry powder, cilantro and egg. The sauce is made by cooking down a mixture of ginger, garlic, chili, makrut lime leaves, lime juice, soy sauce and coconut milk until creamy. And vinaigrette for the radish salad is made with roasted sesame oil, rice vinegar, soy sauce and sesame seeds. Served with jasmine rice and chili crisp

Warm Salad of Squid, Bacon, Beans & Tarragon from Simple by Diane Henry - simple but yet very tasty dish with quickly pan-seared squid, green beans, bacon and shallots mixed with a vinaigrette made with olive oil, lemon juice, heavy cream and tarragon. Served over sliced boiled potatoes

Three Cup Chicken with Steamed Broccoli with Sesame Vinaigrette - chicken thighs are stir-fried and cooked with a mixture of ginger, garlic, rice wine, soy sauce, dark soy sauce, toasted sesame oil and rock sugar and finished with Thai basil and fresno chili. The steamed broccoli was mixed with a vinaigrette made by pureeing sesame seeds, soy sauce, rice vinegar, sugar, toasted sesame oil and canola oil. Served over rice

Sichuan-Style Chicken Salad from a CI recipe - the chicken breast is poached sous-vide inspired by heating water in a dutch oven to 175F and then keeping the chicken breast in it for 20 minutes off heat until it hits 160F. The chicken is mixed with napa cabbage, scallions, celery, cilantro and sesame seeds. The vinaigrette is made heating oil with garlic and ginger in the MW until bubbling, adding gochugaru and let it infuse. After filtering you add soy sauce, black vinegar, toasted sesame oil, sugar and sichuan peppercorns

Variation on Sweet & Sour Pork - made with pork tenderloin (drenched in some starch), red, yellow and green bell peppers, red onions and pineapple. Sauce made from hoisin, soy sauce, mirin, sriracha, brown sugar and lemon juice. Finished with some sesame seeds and served over rice

Pizza with Prosciutto and Brussels Sprouts - quick two hour dough with tipo 00 flour and some olive oil. Tomato sauce made from tomato passata with garlic quickly cooked down to the right consistency. Pizza topped with thinly sliced brussels sprouts, fresno chile, mozzarella and parmesan and after cooking in the oven with some prosciutto and olive oil

Crispy Chicken Thighs with Puttanesca Green Beans from Clark’s Dinner in One - boneless chicken thighs get pan-fried with shallots, garlic, green beans, tomato paste, capers, olives, oregano and some chicken broth before roasted in the oven. Finished with some parsley

Sweet Pepper and Cheddar Clafouti from Clark’s Dinner in French - made with green, yellow, orange bell peppers, garlic, basil, ham, eggs, sour cream, milk, flour, cheddar and parmesan. Finished after the baking with some lemon juice

Vegetable Cashew Biryani from RecipeTin’s Delicious Tonight - as she writes in the intro that it’s perhaps not a classic preparation but captures the values very well. Made with butternut squash, zucchini, cauliflower, chickpeas, peas, basmati rice, onions, garlic, ginger, sirarakhong chile, turmeric, coriander, garam masala, cinnamon, bay leaves, cardamom, star anise and vegetable broth. Finished with roasted cashews, cilantro, fried onions and ghee. Served with yogurt with mint and lemon juice

Lamb Shank with Beans and Celeriac - originally planned that everybody would get one lamb shank each but we only got very large ones so that we decided to use only two of them and dice them when done which doesn’t look as good as planned but the flavors were spot on. Lamb shanks are braised in the oven with carrots, celeriac, onions, tomato paste, allspice and juniper berries, bay leaves, red wine, madeira and lamb broth. Once done you filter the liquid and cook it done a bit and thicken with some starch. In parallel, you cook navy beans, celeriac, white onions, fresno chili, red bell peppers and bay leaves in some vegetable broth. Small amount is puréed to give the right overall consistency.

Pan-Fried Potatoes and Sauerkraut - potatoes get pre-cooked before pan-fried with the kielbasa. In parallel, you cook sauerkraut, bell peppers and scallions before mixing everything. Served with sour cream dip made with sour cream, plenty of mustard and some milk

Quick stew with chicken breast, ham, kielbasa, shrimp, bell peppers, celery, onion, garlic, jalapeno, pineapple, tomatoes and ground cloves. Served over rice

Pasta alla Pecorara from a Milk Street recipe - you cook zucchini, eggplant and bell peppers until soften. In parallel, you cook orecchiette and also cook pancetta, onions, carrots and garlic slow and low to get nice porky flavors. You add some crushed tomatoes, marjoram and pasta water to the pancetta mixture, reduce it a bit and add the vegetables, pasta, basil and parmesan. Served with a larger dollop of ricotta

Roasted Chicken Thighs with Brussels Sprouts and Carrots - brussels sprouts, carrots and shallots get oven-roasted. You sear the chicken thighs on the skin site and then add it to the vegetables in the oven. Served with yoghurt mixed with dill and garlic.