Honkman

Korean cooking from “Koreatown” cookbook - Jjajangmyeon - fresh udon noodles with stir-fried diced pork belly, carrots, yukon gold potato, zucchini, red onion, garlic and ginger in a sauce made with chunjang, noodle water and little bit of sugar.

Pressure Cooker Dal Makhani from “Modern Pressure Cooking” by Phipps - Black urad is first briefly pressure soaked before cooked with garlic, ginger, tomato paste, cinnamon stick, black cardamom pods, turmeric, cumin, fenugreek and sirarakhong chili. Finished with some butter, cream and cilantro and served with some caramelized onions.

Masak Lemak - Malaysian-Style Chicken and Coconut Curry - You first make a curry paste out of shallots, lemon grass, fresno chilies, garlic, oil and turmeric before cooking it with chicken thighs, potatoes and green beans in coconut milk and coconut cream. Finished with some quickly pickled shallots in lime juice and cilantro. Served over jasmine rice.

Omelette (made with eggs, milk and sparkling water) with green beans, basil, parsley and scallions. Topped with roasted almonds and served with basil pesto.

Creamy Polenta (finished with butter and parmesan) and a “ragu” of sausages and peppers - fresh sausages get first cooked in a little bit of water, then seared to get some dark fond. Add red wine, garlic, oregano and red pepper flakes with red peppers, onion and flour and cook with chicken broth. Finished with some red wine vinegar and parsley.

Chicken Jalfrezi from one of the books by “The Curry Guy” - chicken breast, red, green and yellow peppers, tomatoes, onion, jalapenos, black mustard seeds and curry leaves are simmered in a pureed sauce made from onion, garlic, ginger, curry powder, paprika, sirarakhong chili, cumin, coriander, tomato passata and chicken broth. Finished with kasoori methi, cilantro and lime juice and served with basmati rice.

Pan-fried fingerling potatoes with green beans, chorizo, baby-spinach, garlic, sage, rosemary, thyme, fresno chili, lemon zest and juice

Nice story and efforts by you - looks really good

Portuguese inspired Feijoada de Legumes - vegetarian stew with carrots, sweet potatoes, red onions, garlic, black beans, spinach, cumin, smoked paprika, bay leaves, oregano, jalapeno cooked in vegetable broth. Served with some orange supremes

Pasta alla Norma from “Four Seasons of Pasta” - diced eggplant is oven roasted and mixed with tomato sauce made from mashed diced tomatoes, red onion, garlic, ancho chili and dried mint. Finished with olives, parmesan and basil and served with penne.

Roasted Carrot, Chicken, Avocado, Pistachio and Quinoa Salad from McFadden’s “Grains for every Season” - quinoa is cooked in water, carrots and red onions are roasted in the oven, chicken breast poached, pistachios toasted and at the end you mix all of it with parsley and avocado in a vinaigrette made with olive oil and orange juice

Persian influenced dinner with Bademjoon e Tanoori (roasted eggplant) and Salad Shirazi - oven roasted and broiled eggplants covered with greek yoghurt, zhug (made from jalapeños, cardamom, garlic, parsley, cilantro, lemon juice, cumin and olive oil), roasted pine nuts and pomegranate seeds. Salad Shirazi was made with diced cucumber and cherry tomatoes, scallions, mint, lemon juice and olive oil.

Stir-Fried Beef and Gai Lan - gai lan leaves, stems and velveted beef tenderloin are stir-fried separately and combined in the end with a sauce made with chicken broth, oyster sauce, toasted sesame oil, ginger, garlic, soy sauce, shaoxing wine and cornstarch. Served with rice

Kale Salad with Crispy Parmesan-Cauliflower Croutons from Milk Street Magazine - Cauliflower is oven roasted with parmesan, breadcrumbs and hazelnuts. Kale is mixed with red onion, parmesan, lemon juice and olive oil until slightly softened. Once cauliflower is finished you mix everything.

Beef Bourguignonne by a recipe from Gordon Hamersley’s “Bistro Cooking at Home” - beef gets marinated overnight in red wine, onions, carrots, garlic, bay leaves, thyme and peppercorn. After searing the meat, it braises for 3+ hours at 275F with bacon, pearl onions, carrots, flour, red wine, beef broth and tomato paste. Cremini mushrooms and garlic get seared separately and added to the stew at the end with watercress. Served over spaetzle.

Quick red lentil chili/curry with red peppers, onions, garlic, carrots, kidney beans, chickpeas, tomatoes, red lentils and curry powder

Shrimp, black bean and avocado salad with red onions, jalapeño, oregano, cumin, cilantro and lime juice

Asparagus Manchego Clafoutis - “dough” was made with AP flour, eggs, cream, milk, manchego and cayenne pepper. Topped with mushrooms, asparagus, tarragon and toasted almonds

Frikadellen with cream spinach and polenta - simple frikadellen with ground pork, onions and mustard. Spinach just cooked in some heavy cream with nutmeg and polenta cooked in milk, vegetable broth and with bay leaf and finished with parmesan

Simple potato salad with Dijon mustard, shallots, honey, olive oil and cider vinegar - Finished with crumbled bacon and chives. Served with the obligatory “Wiener Wuerstchen”

Penne with Brussels Sprouts, Bacon and Parmesan from “Dinner” by Melissa Clark - You start by sautéing bacon and rosemary, then add crushed garlic and jalapeños and cook until you get nice browning. Add sliced brussels sprouts and cook until well browned, add butter and penne pasta. Finish with lemon juice, olive oil and parmesan

Meze Salad Bowl from ATK - Diced eggplant, red bell pepper and radicchio get pan seared until nicely browned. Mixed with raw zucchini cut into thin ribbons and quartered roasted and marinated artichoke hearts and pan seared halloumi cheese. Vinaigrette made with olive oil, honey, thyme, lemon zest and juice. Topped with crispy chickpeas coated in a spice mix of sirarakhong chili, paprika, coriander, turmeric, allspice, cumin and sugar.

Risotto Minestrone from “Urban Italian” by Andrew Carmellini - made with arborio rice, carrots, celery, snap peas, green beans, zucchini, onion, white wine and chicken broth. Finished with basil pesto and parmesan.

Lasagna with lentils and mushrooms - You make first a red lentil bolognese - cooking the red lentils for a few minutes and in parallel sauté carrots, celery root, onions and garlic and cook it with diced tomatoes, tomato paste, smoked paprika and harissa. At the end you combine red lentils with the cooked vegetables. In addition, you cook a classic béchamel sauce and add parmesan at the end to it. Assemble lasagne and bake for 25 minutes. In parallel you slice king oyster mushrooms and sauté them with some parsley. You add the sautéed king oyster mushrooms on top of the lasagne with some parmesan and bake for an additional 10 minutes.

Pan-asian inspired ground beef and vegetables stir-fry - Using a mortar you make a paste out of ginger, fresno chili, garlic and brown sugar and afterwards add some rice vinegar and fish sauce. Sautéed some broccoli, onion, scallions and tomatoes. In a second pan sautéed ground beef and added the vegetables and paste before adding sake and reduce it first a few minutes. Finished with some mint and served either jasmine rice.