Honkman

Turkey and Bean Tamale Pie - with ground turkey, pinto beans, corn, tomatoes, baby spinach, cilantro, onion, garlic, jalapeño, chili powder and cumin. The corn bread was made from cornmeal, APF, baking powder, egg, milk, butter and honey. Finished with a dollop of mascarpone.

Cajun Red Beans with Andouille Sausage - with dried red kidney beans, onion, red and green peppers, celery, andouille sausage, garlic, sage, thyme, bay leaves, scallions, lemon juice, sirarakhong chili cooked in the pressure cooker - served over rice

Potato Gulasch with potatoes, celery root, onions, garlic, cherry tomatoes, carrots, mushrooms, cajun spices, red wine, tomato paste and vegetable broth. Topped with rosemary-lemon gremolata (made with rosemary, parsley, lemon juice and zest, garlic and olive oil)

Rutabaga soup (made with rutabaga, small amount of potatoes, shallots, ginger cooked in chicken broth and heavy cream and puréed) with smoked ham (the planned smoked duck breast was unfortunately unavailable), sautéed small rutabaga pieces, parsley, lemon juice and zest and some olive oil

Chili with ground beef, red kidney beans, poblanos, baby spinach (was sitting around in the fridge and had to be used), onion, garlic, crushed tomatoes, tomato paste, ancho chili powder, cumin and bittersweet chocolate - the chocolate and chili gave it a flavor reminiscent of mole.

Parmesan risotto with vegetable ragu - “classic” parmesan risotto made with onions, white wine, vegetable broth. Vegetable ragu had eggplants, zucchini, fennel, red pepper, tomatoes, onion, garlic, oregano, basil and parsley

Jjajang Lamb Noodles with Honey-Soy Butter Glazed Turnips - Noodle sauce was made from ground lamb, onion, fish sauce, fermented black beans, Shaoxing wine, gochujang, sugar and silken tofu. Turnips were braised briefly in a mixture of honey, soy sauce, butter and water, afterwards boiled down to a glaze. Both recipes from the Mei Mei cookbook

Oven Roasted Pork Sausages with Red Cabbage- Spinach Slaw - The sausages were roasted with a mixture of coarse mustard and honey until nicely caramelized. The slaw was made with red cabbage, baby spinach, red onions, blackberries, walnuts, apple and vinaigrette from olive oil, apple cider vinegar, Dijon mustard and maple syrup

Vegetable Gulasch with Polenta Nero and Paprika-Oil Sour Creme - The vegetable stew had dried corona beans, tomatoes, carrots, parsnips, yellow pepper, zucchini, cauliflower and parsley cooked in a broth made with fresh tomato water, smoked paprika and tomato paste. Polenta nero doesn’t actually contain any polenta but is made from mashed potatoes carefully cooked with buckwheat flour and potato water and afterwards mixed with parmesan and sautéed shallots

Continuing our ongoing play on Spaghetti Carbonara variation: - this was a nice one - Miso Spaghetti Carbonara. White miso and sriracha added to the egg yolk and parmesan mixture. And baby spinach at the very end

Not sure if I would call it monstrosity as it looks similar to many burgers (not fastfood) in the US. Australian beef can be also found here. American cheese is more a description how the “cheese” is made (easy to melt) but is also used in Europe as a description. And restaurants also tend to name many things here as homemade even though it wasn’t made anywhere near the restaurant (or even city) You also showed further up some more unusual pizza creation which are also not this unusual as you see pizza dough becoming more and more a “blank canvas” to put all kinds to culinary creations on it. Here in Northern California Indian pizzas are in the moment quite popular - saag paneer or butter chicken pizza anybody?

Vegetarian patties made from quinoa, Swiss chard, onions, parmesan and eggs. Served with some sautéed Swiss chard and cherry tomatoes.

Duck ragu with chestnuts and red wine over spaghetti - duck legs were marinated in red wine overnight and then braised with onion, celery, carrots, chestnuts and sage in a mixture of the marinade and duck stock.

Beef burger with Fontina cheese and sage filling, topped with prosciutto and baby spinach. Buns had some lemon zest mayonnaise.

The German laws regarding suing companies are very different

Indian Ratatouille from Ottolenghi’s Plenty More with potatoes, red onion, red peppers, okra, tomatoes, jalapeño, panch phoran,turmeric, cardamom, fresh curry leaves, tamarind paste and topped with some pumpkin seeds and cilantro

Salad made with romaine, diced fennel, chopped sun-dried tomatoes, chickpeas, mozzarella, oregano and dill. Simple vinaigrette made from olive oil, lemon juice, sugar.

Inauthentic (the horror !) take on Spaghetti Carbonara with some red peppers and scallions added early on and some cherry tomatoes at the end.

Stew with ground beef, butternut squash, onion, garlic, ginger, curry powder, diced tomatoes, dried apricots, berf broth and cilantro. Served over basmati rice and with some raita (cucumber, yoghurt)

Pan-Asian stew with zucchini, fresh wood-ear and enoki mushrooms, kimchi, silken tofu and scallions in a broth made from vegetable broth, gochujang, roasted sesame oil and soy sauce

Orecchiette with Sugo Bianco - made with ground beef and veal, carrots, celery, onion, garlic, rosemary, bay leaves, juniper berries, parsley, white wine and beef broth

Stir-fried soba noodles with onion, scallions, chicken breast, shrimps, red and green pepper, eggs, light and dark soy sauce. Topped with some sesame seeds, gari and fried shallots

Sausages with carrots and kohlrabi in a sauce made from water, cream, parsley and mustard

Fusili with Spinach and Ricotta - sauce made with fresh ricotta, parmesan, lemon zest and juice, milk and nutmeg

Cubano Chicken Legs with Peppers, Tomatoes, and Citrus - chicken legs marinated overnight in a mixture of orange and lime juice and zest and plenty of garlic and oregano. Next day braised with onion, red, green and piquillo peppers, chickpeas and tomatoes in the marinade. Served with a salad of cucumber, jicama and avocado From the rarely mentioned cookbook “Braise” from Daniel Boulud (and Melissa Clark) - which we like quite a lot