Honkman

Polenta with Mushrooms and Egg - polenta made with vegetable broth and milk and finished with parmesan and olive oil. King oyster mushrooms and white mushrooms are sautéed with scallions and thyme before finished with some aceto balsamico. Served with a soft boiled egg

Sweet Potato Moussaka - plating definitely needs much more work but this recipe from “essen & trinken” was as good as always. They tend to produce creative dishes on level with upscale restaurants. Here you make a few things in parallel to assemble later - roast red and yellow peppers under the grill until black and remove skin to create a nice smoky flavor. Cut sweet potatoes in thin slices and pre-bake in the oven with olive oil. The ragu is made with ground lamb, onions, garlic, tomato passata, thyme, parsley, 5-spice powder and chile flakes. Spinach is quickly sautéed with onions and garlic and squeeze dry. And finally one makes a nutmeg heavy béchamel sauce. Once you assemble everything you top it with a mix of feta, egg yolk and heavy cream before baking it in the oven

WTF Potato Salad from Edward Lee’s “Smoke & Pickles” - the salad has potatoes, soy sauce sautéed shiitake mushrooms, sugar snap peas, diced country ham, red and yellow bell peppers, celery, diced hard boiled eggs and cornichons and a dressing made with mayonnaise, sour cream, garlic, lemon juice, sriracha, paprika and cumin. Served with some wiener wuerstchen

Fettuccine with Miso Butter, Shiitake, and Spinach from Comfort by Ottolenghi - The base is made by sautéing shallots, shiitake, garlic, white miso, light soy sauce and chinkiang vinegar before emulsifying the sauce with pasta water and butter. Finished by adding the cooked fettuccine and baby spinach and shichimi togarashi

Goulash-Potato Gratin - mix of beef chuck and pork shoulder gets first braised with bell peppers, onions, rosemary, bay leaves, tomato paste and paprika in beef broth and red wine. Then topped with thinly sliced potatoes and gouda (tasty but turned out to be a bit soupier than planned)

Thai-Inspired Bean Curry - green beans and pinto beans are braised in a mixture of onions, garlic, lemongrass, coriander seeds, fresno chili, tomato paste, cilantro, lime zest, coconut milk and beef broth. Served with forbidden rice and topped with a mango, ginger, cilantro and chili flakes “salsa”

Chili con Carne - chili made with ground beef, kidney beans, celery, diced tomatoes, onions, garlic, tomato paste, smoked paprika, cumin, cinnamon, parsley and beef broth. Topped with shaved carrots and sour cream and served over rice

Rigatoni with Beef Ragu with Warm Spices from an ATK recipes - bone-in beef short ribs are braised in a mixture of onions, diced tomatoes, red wine, parsley, cinnamon and cloves before diced and mixed with rigatoni. Finished with parmesan

Arabic Chicken & Potatoes from Recipetin’s Delicious Tonight - potatoes and carrots gets mixed with olive oil and sumac as well as chicken thighs in a mix of paprika, garlic, thyme, cumin, sumac,sesame seeds and yoghurt. Everything is than roasted in the oven for 50 minutes

Thai Shrimp Taco - shrimps are briefly cooked in a mixture of coconut cream, minced makrut lime leaves, Thei green curry paste, sugar, Thai chili and minced Thai basil and than cooled down. Served in a corn tortilla with Thai slaw (shredded napa cabbage, Thai chili, Thai basil, cilantro, lime juice, rice vinegar), Thai basil and chili-garlic sauce

Vegetable Fettuccine from Secret Ingredients by Michael Roberts - broccoli, carrots, zucchini, snow peas and pine nuts are sautéed before shallots, garlic, nutmeg and heavy cream are added and reduced for a few minutes. Finished by adding fresh fettuccini and parmesan

Lentil and Romaine Soup with Feta Cheese - lentil soup made with green lentils, onions, carrots, garlic, thyme, tomato paste and bay leaf. Chopped romaine lettuce gets added at the end for a few minutes before finishing with some lemon juice, scallions and feta

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