Honkman

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.

Lentil Soup with green lentils, red bell pepper, carrots, baby spinach, onions, garlic, tomatoes, smoked paprika, cumin, sherry and chicken broth. Finished with some parmesan

Quick vegan dinner with broccoli, butternut squash, cherry tomatoes, miso tofu, shallots, garlic, rosemary and olives

Sweet Potato Oxtail Stew - oxtail, green peppers, onions, garlic, orange zest, tomato paste, cinnamon stick, thyme and bay leaves are braised in a mix of veal stock, reduced red wine and orange juice. After two hours you add diced sweet potatoes for another hour and finish with some parsley. Served with a salad made with shredded jicama and carrots and a dressing with canola oil, lime juice, roasted cumin, garlic, jalapeno and cilantro.

“Pasta” with Shrimps - Zucchini and carrot “pasta” with shrimps in a sauce made from ouzo, onions, garlic, fresno chili, sour cream, vegetable broth, parsley, chives and dill

Szegedin Kasseler - kasseler (German-style cured and smoked pork loin from our favorite local German butcher) was braised in the oven with sauerkraut, red bell peppers, onions, tomato paste, sugar and vegetable broth

Red Cabbage-Asparagus Bowl - a mix of quinoa with cilantro, edamame, shredded red cabbage, pan-roasted asparagus and avocado with a sauce made from pureeing cilantro stems, garlic, lemon juice, sesame oil, maple syrup, hoisin sauce and chili crisp

Kimchi-Braised Short Ribs from Korean American by Eric Kim - really nice version of kimchi jjim with bone-in short ribs braised for a few hours in the oven with cabbage kimchi, onions, garlic, gochugaru, soy sauce, sugar, toasted sesame oil and water. Once the meat is shredded you serve it over pappardelle with parsley and parmesan

Cuban inspired pork tacos from Lorena Garcia’s New Taco Classics - cubed pork tenderloin get marinated in a mix of garlic, oregano, thyme, olive oil, orange juice and zest as well as lemon juice and zest. After half a day the meat gets pan seared before quickly roasted and finally put under the broiler to brown. Served with lightly caramelized white onions (made with lime juice and white wine vinegar) and cilantro on corn tortillas

Cod with Pesto Polenta and Vegetables - Simple but tasty dish. Polenta made with milk and vegetable broth and finished with some basil pesto. Yellow and orange peppers, onions and cherry tomatoes sautéed in some olive oil and cod filet pan-fried.

Mushroom and Kimchi Mapo Tofu from Ottolenghi’s Comfort - nice vegan variation on mapo tofu with diced mushrooms (button and shiitake), kimchi, tofu, scallions, garlic, ginger, shaoxing wine, doubanjiang, light and dark soy sauce, sichuan peppercorn, vegetable broth, corn starch and toasted sesame oil. Served over rice

Roasted Autumn Vegetables with Walnut-Miso Sauce - not the most photogenic dish but a great umami bomb. From a Diane Henry recipe - Carrots, celery root, butternut squash, belgian endive and red onion get roasted in the oven and finished with a sauce made by mixing and slightly warming up evoo, red miso, walnuts, red pepper flakes and garlic

Riesling-Chicken with Mushrooms - chicken legs are braised with carrots, onions, flour, bay leaves and garlic in Riesling in the oven. For the last 10 minutes you add sautéed mushrooms (yellowfoot, hedgehog and oyster) and parsley. Served over fettuccine mixed with toasted breadcrumbs

Pressure-Cooker Chili with ground beef, kidney beans, green peppers, tomatoes, onions, jalapeno, garlic, tomato paste, chili powder, oregano, cumin, cilantro and lime juice. Served over rice and with avocado and sour cream

Tuscan Shrimp and Beans from a CI recipe - first you make a shrimp broth with the roasted shrimp shells and use it to cook cannellini beans, tomatoes, onions, garlic, anchovies, red pepper flakes and at the very end briefly the shrimps (which get brined in a salt/sugar solution). Finished with some basil, lemon juice and zest and olive oil

Spinach-Tomato-Ricotta Frittata

You can make definitely smaller volumes, just use a smaller Dutch oven. I have to look for the recipe tomorrow and will post it

A variation on Cambodian Amok, a White Pepper Coconut-Curry Chicken based on a recipe from Milk Street - You fry a spice paste made from cracked white peppercorns, lemongrass, lime zest, garlic, ginger, turmeric and canola oil and afterwards braise a mixture of chicken thighs, eggplant and sweet potatoes in coconut milk with fish sauce and some sugar. Served over rice

Gumbo made with roux (done in the oven), shrimps, andouille sausage, chicken thighs, green peppers, tomatoes, onions, celery, okras, garlic, thyme, cayenne and chicken broth. Served over rice

Moroccan Eggplant Salad from Dinner in French - pan-fried eggplant slices topped with a “ragu” made from oven-roasted yellow peppers, tomatoes, parsley, garlic, paprika, cumin and preserved lemon. Everything was topped with plenty of cilantro and mint as well as some lemon juice and olive oil. And served with some wiener wuerstchen

Almond-Hazelnut Pesto with Casarecce from “Four Seasons of Pasta” - pesto is made with oven roasted almonds and hazelnuts, orange zest and juice, olive oil, red pepper flakes and parmesan. Finished with more parmesan.