Honkman

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.

Winter Lasagna - Layered with beef stew (beef chuck, bacon, red onions, tomato paste), seared savoy cabbage and béchamel sauce and topped with Comte cheese

Pimento Cheeseburgers with homemade pimento cheese made with shredded cheddar, cream cheese, pimentos, mustard powder and cayenne pepper. The cheese was used as a filling and as a topping

Rainbow Bowl - Bean-“Hummus” (made by pureeing navy beans, toasted pine nuts, onion, garlic, parsley, mint, sour cream and lemon juice), yellow peppers and dried tomatoes with tomato oil and white wine vinegar, avocado and lemon juice, pomegranate seeds, du puy lentils with an oil/lemon vinaigrette, blanched snap peas, oven roasted carrots with an oil/lemon vinaigrette

This is a cajun-style andouille which quite different from the french-style, e.g pork offal vs pork shoulder etc. It is also much spicier than the french version

Hungarian-Style Shepherd’s Stew with Potatoes and Sausage from Milk Street - pearl couscous, potatoes, onions, Anaheim pepper, andouille sausage, paprika are cooked/braised in a mixture of pureed roasted red peppers, tomato paste, white wine vinegar, paprika, cayenne pepper and water. Finished with dill and sour cream

Duck Ragu Bucatini from “Delicious Tonight” - duck legs get braised with carrots, onions, celery, garlic, dried porcini, red wine, tomato passata, cinnamon stick, star anise, bay leaves, rosemary and chicken broth. Once the duck meat gets shredded you thicken the ragu with beurre manie and mixed with the bucatini and topped with parmesan

Variation on Callaloo with Swiss chard, butternut squash, onions, scallions, garlic, thyme, chili, vegetable broth, coconut milk and Angostura bitters (which really added an interesting complexity to the dish

Sausage and Bean Stew cooked in a pressure cooker made with Ayocote Morado Beans. The beans were soaked overnight, then precooked at high pressure with clove studded onion and bay leaves for 5 minutes. After browning sausages, onions and bacon, the beans were cooked another 5 minutes at high pressure with chicken broth, thyme, cinnamon, cloves, diced tomatoes, light brown sugar, molasses, mustard and Worcestershire sauce

Mapo Tofu from “A Very Chinese Cookbook” made with ground pork, firm tofu, scallions, garlic, ginger, doubanjiang, douchi, chili flakes, Sichuan peppercorns, hoisin sauce, chicken broth, toasted sesame oil and cornstarch. Served over rice

Our daughter made some deviled eggs and we made one of our very rare repeats - fusion cuisine with Southern-style pork vindaloo and green bean verakka with cardamom cornbread from “My Two Souths” by Asha Gomez

Zucchini and Feta Pasta with Za’atar Breadcrumbs from “Anything’s Pastable” - you pan-fry zucchini slices until they get nice color. 1/3 of the zucchini get pureed with pasta water, lemon juice and zest and butter to build the sauce. You mix the sauce with the remaining zucchini, pasta, sautéed garlic, red pepper flakes and feta. Finished with za’atar breadcrumbs (sautéed panko mixed with za’atar)

Yes - I have done cottage/sheppard’s pie variations several times and that’s the first time it happened. Not sure why but perhaps I should have cooked done the braising liquid even more

One of these dishes which taste as planned by the texture/visuals went into the wrong direction - Beef Stew with Potato Crust You braise diced beef chuck with onions, tomato paste, paprika, caraway seeds and marjoram. Add some carrots and braise a bit more. Add some red peppers and braise until you have only a little bit of nice viscous braising liquid left. In parallel, you make mashed potatoes with milk, manchego, ghee and nutmeg and top the stew with it before baking it for 20 minutes. Instead of forming the expected potato crust, the mashed potatoes became more liquid and mixed with the braising liquid. The flavor of the dish was great (and as expected) but the texture was obviously quite different than planned

Korean-Inspired Fusion Dish with Pasta, Cheese and Kimchi - Fusilli are mixed with mornay sauce (made with cheddar and whole grain mustard) topped with more grated cheddar and kimchi and baked in a dutch oven. Once finished you add scallions and mix everything - more or less kimchi mac’n cheese

Quick stir-fry with flank steak, napa cabbage, red peppers, snap peas, fresno chili, cilantro, beef broth and soy sauce

Stew with Kale, Chickpeas and Chorizo - dried chickpeas are soaked overnight and cooked with bay leaves the next day. Chorizo is sautéed and the chorizo “oil” is used to quickly sear kale, onions, garlic, fresno chili, red and green peppers. Everything is then cooked together in tomato passata and vegetable broth and finished with taragon and lemon zest

Pasta with Mushrooms and Tomatoes - cavatappi with mix of mushrooms (king oyster, shiitake and oyster), onions, garlic, cherry tomatoes, tomato paste, sugar and parsley