Honkman

Fettuccine with Mushrooms, Mint and Chili Oil from Back Pocket Pasta - Mix of mushrooms (portobello, king oyster, shiitake, oyster) and thyme gets sautéed before adding and cooking down red wine and finishing with parsley, mint, egg yolks and chili oil. Served with fettuccine

Lamb Tagine - made with cubed lamb shoulder, green beans, carrots, tomatoes, onions, garlic, turmeric, caraway and hot paprika. Served over couscous and topped with yoghurt with fresh mint

Grilled Pork Tenderloin with Pineapple-Lentil Salad - dinner was completely prepared on the grill with the pork tenderloin coated with a rub made from chipotle powder, cumin, sugar and salt. Pineapple and poblano chili were just simply grilled with some olive oil and mixed lentils, cilantro, olive oil, some of the rub and some lime juice and topped with some pepitas

Chinese inspired Thanksgiving dinner with “Taste of Sichuan” Beef Shanks from ATK’s “A Very Chinese Cookbook” - diced beef shank get first braised in water with plenty of ginger and star anise and then a second, shorter braise in a mixture of ginger, garlic, rock sugar, doubanjiang, shaoxing wine, chinese black vinegar and soy sauce. Finished with some toasted sesame oil. Served with some stir-fried choy sum and rice

Savory Dutch Baby with Portobellos, Roasted Red Peppers, Walnuts, and Feta from Cook’s Illustrated - dutch baby made with flour, sugar, salt, milk, eggs and butter starting in a cold oven. The topping is a mix of sautéed portobello mushrooms, roasted red peppers, toasted walnuts, feta, parsley, lemon juice and zest and olive oil

Tofu and Bacon (from a German cooking magazine) with Stir-Fried Chopped Choy Sum (from Every Grain of Rice) - for the tofu and bacon part you cook diced bacon and than consecutively add diced extra firm tofu, red pepper and scallions and finish with soy sauce, fish sauce, roasted sesame oil and red pepper flakes. Topped with cilantro and peanuts. Choy sum gets first briefly blanched before finely chopped. First a quick dry woking to elimate all water, then stir-fried with chili, garlic and ginger before finishing with some roasted sesame and chili oil.

Variation on Feijoadinha - vaquero beans from Rancho Gordo are cooked with kielbasa, linguica and garlic. Green pepper, carrot and onions are sautéed before added to the beans and cooked a bit more. Finished with some cumin and parsley. Served over rice and with braised kale (simple longer braise with torn kale and plenty of garlic)

Phanaeng Curry with Chicken and Kabocha Squash from Simple Thai Food by Leela Puunyaratabandhu - the curry is made by cooking chicken breast and diced kabocha squash in a mixture of coconut milk and cream, chicken broth, coconut oil, red curry paste, fish sauce, light brown sugar, fresno chili, makrut lime leaves and thai basil. Served over rice

Potato Salad with Pears and Radicchio - potatoes, peas, shallots, pears, radicchio and manchego are mixed with vegetable broth, olive oil, white wine vinegar, dijon mustard and lemon juice. Served with the obligatory wiener wuerstchen

Cottage Pie - ground beef, onion, garlic, carrots, mushrooms, Worcestershire sauce, tomato paste, marsala wine, thyme, bay leaf, flour, cornstarch are cooked in beef broth and get topped with mashed potatoes (made with butter, milk, egg, scallions) and heated under the broiler.

Pasta with Gorgonzola Sauce - Fusilli with a sauce made from ground beef, shallots, garlic, gorgonzola dolce, white wine, heavy cream and vegetable broth.

Spanish Tortilla with Chorizo and Scallions - Rather classic preparation with thinly sliced potatoes, chorizo, scallions, onion and eggs. Served with some japanese kewpie mayo for the extra umami kick

Cheesy Beans and Kale - kale and beans (cannellini and great northern) are braised with garlic, rosemary and red pepper flakes in diluted aquafaba. After cooking, parmesan is added and some beans are mashed to get some creaminess. Finished with more parmesan and served with wiener wuerstchen.

Red Lentil Curry - red lentils are cooked with diced red kuri squash, shallots, garlic, fresno chili, ginger and curry powder. Quarter of it gets pureed before finished with lime zest, honey and cilantro. Served with lime-yoghurt.

Variation on Stifado - Cubed leg of lamb stewed with romano beans, potatoes, tomatoes, onions, garlic, thyme, tomato paste and finished with some feta.

Sausage and Lentils with Mustard Sour Creme - First recipe from Ottolenghi’s new book “Comfort”. Sear a few sausages. Sauté some celery, green pepper, onion, swiss chard stalks, garlic, thyme, bay leaf, cumin and tomato paste before cooking it with puy lentils in chicken broth. Once the lentils are cooked, puree a small amount to add some body and briefly warm up swiss chard leaves and sausages. Finish with some parsley and serve with mustard (dijon and whole grain) sour creme and crispy onions.

Cantonese Pork Belly Fried Rice from The Woks of Life - pork belly gets marinated with shaoxing wine, rice vinegar, sugar and five-spice powder and stir-fried jasmine rice, napa cabbage, scallions and dark soy sauce

Arroz con Pollo - Braised chicken thighs with calrose rice, green peppers, onion, garlic, olives, capers, pimentos, cilantro, white wine vinegar, red pepper flakes, tomato sauce and chicken broth

It’s the time for cheap chanterelles- Pasta Salad with Chanterelles and Poppy Seeds - First you cook diced bacon until slightly crispy. Afterwards cook chanterelles and shallots in the bacon fat, add some vermouth and cook it down before finishing with some pasta water and lemon juice. Mix everything with fettuccine, bacon and toasted poppy seeds. Give it 15 minutes to soak up flavors and finish with some basil and parmesan.

Oven roasted cauliflower (in a spice mix of fennel, cumin and coriander seeds, cloves and turmeric) served over greek yoghurt (with lime juice and zest) and with plenty of herbs (parsley, dill, cilantro, mint), roasted almonds, toasted puffed rice and nigella seeds (and two wiener wuerstchen)

Fettuccine with Romano Beans in Nduja-Tomato Sauce - Diced romano beans get precooked. Nduja and garlic sautéed until slightly crumbly. Quartered roma tomatoes are cooked down and mixed with the nduja mixture before adding fettuccine, romano beans, pasta water, basil, lemon juice and zest. Finished with some parmesan.

Beef Stew with diced beef chuck, crumbled salsiccia, mushrooms, carrots, onions, potatoes, bay leaves, bbq sauce, tomato paste, paprika and parsley. Thickened with some flour at the end and served with some sour cream.

Kimchi Fried Rice - ground pork, napa cabbage kimchi, corn, scallion greens and rice are stir fried and finished with a sauce made by pureeing asian pear, scallion whites, ginger, garlic, gochujang and soy sauce. Finished with some toasted sesame seeds and toasted sesame oil. Served with fried egg.

A variation on Fish Chili - onions, garlic and diced potatoes are sautéed before briefly cooked. Red peppers, diced tomatoes, mix of beans and corn are added and warmed up before adding cod. Finished with some basil.

Herb-Crusted Pork Tenderloin with Butternut Squash - pork tenderloin gets quickly seared and then put in the oven to reach 142F. Rest for 5 minutes before coated with fresh chives and tarragon. Diced butternut squash is sautéed before cooked in a sauce made from roasted walnuts, white wine, heavy cream and vegetable broth and finished with lemon zest and juice. Served with a mixed green salad.