Filed under Entrée

Shepherd’s Pie

Ingredients 1 1/2 lb. lean ground beef 2 tbsp. plus 2 teaspoons water 1/2 tsp. baking soda 2 1/2 lb russet potatoes, peeled and cut into 1″ chunks 4 tbsp. butter, melted 1/2 cup milk 1 egg yolk 8 scallions, green parts only, sliced thin 2 tsp. vegetable oil 1 onion, chopped 4 oz. white mushrooms, chopped 1 tbsp. … Continue reading

Tacos al Pastor

Ingredients 16 tortillas de maiz 800g (1.5 lbs) pork butt 1/2 pineapple 1 lg. onion 1 bunch cilantro 8 limes salt For the axiote marinade: juice of 2 oranges 300g ground axiote (powder) 10 dry chiles guajillos 1 medium size onion 3 cloves of garlic 1 tbsp white pepper 1 cup white vinegar 1 stick … Continue reading

Gravlax

Ingredients 2 tbsp. white peppercorns 1 tbsp. fennel seeds 1 tbsp. caraway seeds 2⁄3 cup kosher salt 1⁄3 cup sugar 2 lb. center-cut, skin-on salmon filet 1 cup dill sprigs, plus 1⁄3 cup chopped dill 1⁄4 cup aquavit (optional) Preparation In a small food processor, pulse peppercorns, fennel seeds, and caraway seeds until coarsely ground; combine with salt and sugar. … Continue reading

Oven-Baked Buffalo Wings

Ingredients 4 lb. chicken wings 2 tbsp. baking powder 3/4 tsp. salt Preparation Before you begin, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F. Line a baking tray with foil, then place a rack on the … Continue reading

Squash Gratin with Poblanos and Cream

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.] Ingredients 6 large poblanos (about 1 1/2 pounds) 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick 1/2 cup … Continue reading

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading

Pastitsio

Ingredients 1 lb. thick macaroni 7 tbsp olive oil 2 vegetable stock cubes (optional) 1 lg. onion, finely chopped 1 lg. clove garlic 2 lb. minced meat (half pork and half beef, or lamb, etc.) 2 tsps dried mint, rubbed 1 tsp oregano Freshly ground pepper 1 cup pureed tomatoes 1 tsp tomato paste 1 … Continue reading

Corn and Shrimp Fritters

Ingredients 3/4 cup sour cream 3 tablespoons lemon juice 1 1/4 teaspoons kosher salt, divided, plus more to taste 3/4 cup corn flour 1/2 teaspoon baking powder 1/2 teaspoon Old Bay seasoning 1 large egg 1 cup buttermilk 4 scallions, thinly sliced 1 red or green jalapeño, seeded, finely chopped 1/2 pound small shrimp, peeled, … Continue reading

Foul Moudamas

Ingredients 2 15 ounce cans cooked small fava beans 1 tablespoon ground cumin 4 cloves garlic, mashed ½ cup lemon juice ¼ cup olive oil 1 medium red onion, finely chopped 2 ripe tomatoes, diced 1 bunch parsley, finely chopped salt and pepper to taste Preparation Pour the cooked fava beans with the liquid into … Continue reading

Butter Chicken

Ingredients 1 ½ cups full-fat Greek yogurt 2 tablespoons lemon juice 1 ½ tablespoons ground turmeric 2 tablespoons garam masala 2 tablespoons ground cumin 3 pounds chicken thighs, on the bone ¼ pound unsalted butter 4 teaspoons neutral oil, like vegetable or canola oil 2 medium-size yellow onions, peeled and diced 4 cloves garlic, peeled … Continue reading