Honkman

We tend to use onions relativelt interchangeably for raw and cooked dishes. I actually like red onions for stews/goulash as they add a nice color component.

Duck goulash (duck legs braised in a mixture of red onion, garlic, hot paprika, caraway seeds, tomato paste, tomatoes, duck stock and red wine) served with homemade spaetzle, quickly sautéed kale and a runny duck egg

Not sure how popular/well known Bud Spencer was in the US compared to Europe but supposedly that was one of his favorite dishes - black beans, bacon, tomatoes, onion, garlic, thyme, cumin, smoked paprika topped with sour cream (with scallions and cilantro)

Quick orecchiette with Italian sausage, mix of spinach, arugula and frisee (the planned escarole seems currently impossible to find), garlic, raisins, pine nuts and parmesan

You simply grate one large carrot and mix it with rice vinegar and a bit of sugar for one hour

Asian inspired bowl from Melissa Clark’s Dinner cookbook. Oven roasted Brussels sprouts and shiitake mushrooms, pan-fried tofu, quickly pickled carrots, cilantro, toasted sesame seed and a really nice and “potent” vinaigrette made from oil, rice vinegar, white miso, garlic, lime zest and juice, honey and plenty of ginger (which gave it a nice kick). Served over quinoa.

Sesame & ginger meatballs with baby bok choy and red rice - Simple one pan dinner made in the oven. First roast the meatballs (beef, scallions, chili, ginger, sesame seeds, garlic) then add baby choy for some minutes. Once it’s done mix with cooked red rice and dressing (sesame oil, ginger, garlic, chili, scallions, lime zest and juice)

Simplified cassoulet (without duck confit) - dried cannellini beans, pork shoulder, sausage, tomatoes, tomato paste, garlic, white wine, chicken broth (flavored with salt pork, celery, thyme and bay leaf) and topped with fresh bread crumbs and parsley

Potato and Cabbage Stew with coriander-spiced vegetable broth and “meatballs” (made from fresh Italian pork sausage, paprika and dried tomatoes). Served with sour cream mixed with parsley, chives and mustard

Outstanding vegan ragu recipe from Ottolenghi with carrots, onions, oyster mushrooms, dried porcini mushrooms, garlic, tomatoes, miso, harissa, tomato paste, soy sauce, cumin seeds, green lentils, pearl barley, coconut cream, red wine and vegetable broth

Shiitake-Leek Galette with creme fraiche, thyme and Dijon mustard in a whole wheat dough. Served with a simple red cabbage salad with roasted pecans and a walnut oil/sherry vinaigrette

Shrimp risotto with (quick shrimp broth from the shells), fennel, white wine, chives, lemon zest and juice

Japanese inspired noodles (spaghetti) with bacon, carrots, leeks and Brussels sprouts and a sauce made from Worcestershire sauce, oyster sauce, ketchup, soy sauce and mirin. Topped with some pickled red ginger.

Stir fried skirt steak, green beans, dried shiitake mushrooms with a sauce made from beef broth, oyster sauce, sherry, soy sauce, ginger, garlic and scallions

Guerrilla Tacos continues to be an excellent cookbook - eggplant taco (oven roasted and afterwards seared japanese eggplant) with halloumi cheese, roasted tomato salsa (tomatoes grilled until they are black with jalapeño, grilled onions, garlic and vinegar), toasted hazelnuts, parsley and some lemon juice. Served with a Brussels sprouts & arugula salad with walnuts and a walnut oil & cider vinegar dressing

Beef chili with bacon, yellow pepper, pinto beans and topped with cilantro, scallions, cheddar and sour cream

We wrapped them in foil

Farfalle with roasted cauliflower (at high heat in the oven to get a nice golden/brown surface), walnuts, parmesan and a garlic sauce (made by roasting two garlic heads at high heat in the oven and mixing it afterwards with olive oil and lemon juice)

In Germany the big xmas celebration day is always 12/24 and so we had Beef Bourguignon (with a nice sauce made from salt pork, beef scraps, flour, bottle of red wine, gelatin, tomato paste, anchovy paste, onions, carrots, garlic head, dried porcini mushrooms, parsley and thyme sprigs and bay leaves cooked for 3.5 hours in the oven before strained) and finished with cremini mushrooms and pearl onions. Served with braised red cabbage (made with cloves, red wine vinegar and red currant jelly) and homemade spaetzle

Thai-inspired fish curry with cod in a sauce made from yellow curry paste, ginger, garlic, chili, some cumin, coriander and turmeric, tomato paste, tomato passata, vegetable broth and coconut milk. Served with peas, carrots and sugar snap peas and rice

German-style dinner - Frikadellen (pork and beef mix) with green beans and crispy bacon mashed potatoes

Risi e bisi - arborio rice, pancetta, peas, onion, garlic, parmesan, parsley, chicken broth and lemon juice

Fusili with Swiss chard (leaves and stems), pinto and cannellini beans, garlic, rosemary, pancetta, parmesan, red wine vinegar

Very nice beef stew from Nik Sharma’s Season cookbook with red wine, verjus, pomegranate molasses, tomato paste, cinnamon and bay leaves. The briefly braised pearl onions were nice bursts of balancing flavors. Served with savoy cabbage braised with duck fat and over rice.

Simple potato salad with green beans, hard boiled eggs, garlic, olive oil and red wine vinegar.