Honkman

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

Mie Noodles with Rhubarb and Tempeh - rhubarb is quickly pan-fried and mixed with a sauce made from hoisin sauce, garlic, ginger, fresno chili and brown sugar. Separately you saute napa cabbage and mix it with cooked mie noodles and the cooked rhubarb. Finished with a mix of mint, cilantro, pea shoots and toasted sesame seeds. Served with seared tempeh

Roasted Cauliflower Salad - cauliflower, mixed with curry powder, cumin and olive oil, gets roasted in the oven. Afterwards when still warm, mixed with pan-roasted chicken breast, baby spinach, pomegranate seeds, smoked almonds and a vinaigrette of olive oil, apple cider vinegar and maple syrup

Chicken Tacos with Kale and Salsa Verde from Alex Stupak’s Tacos - bone-in, skin-on chicken thighs are rubbed with lard and salt. Roasted in the oven until cooked and with crispy skin. Meat and skin get chopped. Shredded kale gets cooked in salsa verde (made from tomatillos, garlic, onions, serranos, honey and cilantro) and mixed with the roasted chicken. Corn tortillas get filled with chicken-kale mixture, crema mexicana, queso fresco, minced onions and cilantro. Finished with a squeeze of lime juice

Pork Stir-Fried Noodles from A Very Chinese Cookbook - boneless country-style pork ribs are marinated in a mixture of soy sauce, oyster sauce, hoisin, sesame oil, liquid smoke and five-spice powder. The meat gets stir fried first, than shiitake mushrooms followed by napa cabbage, scallions, ginger and garlic before everything is thrown together and mixed with the sauce (left over from the marinade with chicken broth, chili-garlic sauce and corn starch). In the last step fresh lo mein noodles are added and quickly stir-fried until well coated

Shrimp Chili from Fish without a Doubt by Rick Moonen - chili base made with red and orange bell pepper, onion, garlic, fresno chili, chipotle in adobo, kidney beans, diced tomatoes, chili powder, cumin, bay leaves and some lager. Diced shrimps (marinated in adobo sauce) get added for the last two minutes and finished with some cilantro. Served with rice and sour cream

White Bean Gratin with Tomatoes and Sausage as well as Broccoli Rabe with Garlic and Olive Oil from All About Dinner by Molly Stevens - the gratin is baked in the oven with crumbled Italian sausage, Great Northern beans, onions, garlic, rosemary, diced tomatoes, parsley, panko bread crumbs, red pepper flakes and parmesan. Served with broccoli rabe - first quickly blanched and then pan fried with garlic, red pepper flakes and lemon juice

Chorizo Tagine with Lentils and Fenugreek - green lentils are cooked in a mixture of onions, garlic, chorizo, diced tomatoes, fenugreek, turmeric, sugar and water. Finished with some cilantro and served with some yogurt

Variation on Stifado - beef chuck with plenty of pearl onions and garlic get braised in a mix of beef broth, marsala, diced tomatoes, oregano, cumin, cinnamon, cloves, tomato paste and bay leaves. Finished with some red wine vinegar. Served with orzo and some simple broccoli rabe (first blanched and then quickly pan-fried with garlic)

The Highbush Solution from Shake, Strain Done by JM Hirsch - you muddle blueberries, mint leaves and simple syrup, add vodka, ginger liqueur and lemon juice and shake with ice cubes. Double strain into coupe and garnish with blueberries. The original recipe has a 6:1 vodka/ginger ratio but this one was more balanced for us 1/4 cup blueberries 3 large mint leaves 1/4 oz simple syrup 2.5 oz vodka 1oz ginger liqueur 1/4 oz lemon juice

Cod, Fennel, Orange and Olives Tagine from Full of Flavor by Maria Elia - the base is done by simmering onions, garlic, cumin, paprika, ground ginger, crushed tomatoes, cinnamon stick, fresno chili, honey, orange zest and saffron in a mixture of vegetable broth and orange juice. You first cook diced fennel before adding cod gor the last few minutes. Finished with parsley, cilantro and olives. Served over couscous

Ground Beef and Cheese Enchiladas - corn tortillas are filled with a mix of ground beef, Monterey Jack cheese, onions, garlic, cilantro, cumin, coriander and some of the sauce. The sauce is made by pureeing rehydrated ancho chilies, chipotle in adobo, onions, garlic, tomato paste and cumin in beef broth. Baked in the oven covered with more of the red sauce and cheese and finished with scallions and cilantro

Quick Meatball Ragout - meatballs done with ground beef, sour cream, breadcrumbs and egg. First seared, then simmered with green peppers, chickpeas, diced tomatoes, scallions and finished with some lemon juice

Goan Potato Chops based on a recipe from Season by Nik Sharma - mashed russet potato chops/patties are filled with a mixture of ground lamb, red onions, garlic, ginger, apple cider vinegar, sambal oelek and cilantro. After an egg wash and coating with bread crumbs, they get pan-fried. Served with some simple stir-fried bok choy (which also included some leftover patty filling)

Pasta with Parsnip and Sausage - parsnip, onions, garlic and crumbled Italian sausages get sautéed before mixed with spaghetti, parsley, plenty of parmesan and pasta water to make a creamy sauce. Finished with more parmesan

Cod, Bacon and Beans Stew - red onion, garlic, bacon, cannellini beans, zucchini, thyme are braised in vegetable broth before cod is added for the last few minutes (was originally planned with monkfish but that seems impossible to get in the moment). Finished with some parsley

Spicy Dry-Fried Beef and Celery - strip steak and celery stir-fried in a mix of toban djan, ginger, soy sauce, sichuan peppercorns and chinkiang vinegar. Served over jasmine rice

Quinoa Salad with Ginger Dressing from one of the RecipeTin cookbooks - oven roasted quinoa gets cooked and mixed with cucumber, carrots, shredded red cabbage, scallions, cherry tomatoes, edamame, red peppers and cilantro and served with a vinaigrette made with light soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, kewpie mayonnaise, sugar, garlic and ginger

White Bean Stew with Eggplants - from our favorite German cooking magazine. Using Rancho Gordo Royal Corona beans, you cook them with rosemary and bay leaves. In another pot you cook rutabaga, onions, juniper berries, tomato paste and garlic in white wine, vegetable broth and bean broth before adding eggplants (which were sautéed until slightly caramelized and mixed with crushed fennel, cardamom and coriander seeds), cooked beans, celery and pearl couscous. Finished with diced dried tomatoes and parsley and served with buffalo mozzarella

Garbanzo-Leek Stew with Parmesan - leeks, garbanzo beans, onions, garlic, grated parmesan, thyme and allspice are braised in a mix of vegetable broth and heavy cream. Slightly pureed and finished with diced semi-dried cherry tomatoes and tomato oil

Palak Gosht from 660 Curries - you prepare the “base” by pureeing caramelized onions, garlic, ginger, tomato paste, bin bhuna hua garam masala (untoasted mix of coriander seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, bay leaves and cayenne pepper) and turmeric. This mix with some water is used to braise diced leg of lamb (marinated first a few hours with yoghurt) and spinach. Served over basmati rice

Tikka Masala Cauliflower based on a Milk Street recipe - Cauliflower gets roasted in the oven with ghee, garam masala and cumin. In parallel, you make the sauce by sautéing onions, garlic, ginger, garam masala, cumin and red pepper flakes before adding pureed tomatoes and cashews and cook it until it starts to thicken. Add the roasted cauliflower, peas, lemon juice and cilantro. Served over basmati rice

Kimchi Pasta Carbonara from Anything’s Pastable - carbonara purists won’t like it but this variation was really good with the additional spiciness from the kimchi. Panchetta gets sauteed until slightly crispy. In the pancetta fat you cook the kimchi until slightly caramelized before adding the cooked spaghetti and pancetta and heat it up so that you can mix it with the parmesan-egg mixture.