All posts by LynnHoll

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About LynnHoll

I have been an artist and designer all my life incorporating graphic design for websites, gardens, publications, fabrics, interior design and cooking. I am now retired from my professional job, but still create artistic visions in all forms on a daily basis.

“Cheater” Beef Biryani With Cumin Raita

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Not familiar with biryani? It is a world-renowned Indian dish that takes time and practice to make but is worth every bit of the effort. It consists of long-grained rice (like basmati) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid secured, and then the biryani is cooked over a low flame. This is definitely a special occasion dish.

However, this “cheater” version of biryani allows you to enjoy the wonderfully fragrant and complex dish on a busy weeknight. The shortcut method here gives the rice a head start in a Dutch oven, while a ground beef mixture comes together quickly in a skillet.

Don’t be deterred by the long ingredient list, as most of the ingredients are dried spices that don’t require any prep work. Aromatic garlic, ginger and spices are bloomed in ghee to extract as much flavor as possible, and there’s a slight hit of heat from the chile powder (more to taste). A tangy cumin raita is a lovely finishing drizzle that brightens the meal.

NOTES: Our alterations included using the entire onion, and increasing the ground beef to 1 1/2 pounds. With these additional amounts, you could get up to six servings. And next time we’ll increase the Kashmiri chile powder or cayenne because we could barely detect it. The original recipe indicates it is a total time of 30 minutes, but it took us at least 45 minutes to prep and cook.

Cheater Beef Biryani With Cumin Raita

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ cups basmati rice, rinsed
  • 5 cardamom pods
  • 1 (3-inch) cinnamon stick
  • 2 whole cloves
  • 2 cups low-sodium chicken broth
  • ½ tsp. Kosher salt and pepper
  • 3 Tbsp. ghee
  • 1 large white onion, thinly sliced
  • 1 Tbsp. tomato paste 
  • 3 garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 2 tsp. garam masala
  • ½ tsp. ground Kashmiri chile powder or ¼ teaspoon cayenne (more to taste)
  • ¼ tsp. ground fennel
  • ¼ tsp. ground turmeric
  • 1 star anise
  • ½ tsp. cumin seeds, divided
  • 1½ lbs. ground beef (preferably 20 percent fat)
  • ¾ cup Greek-style plain yogurt, divided
  • ¼ cup whole milk
  • ½ cup coarsely chopped cilantro leaves and tender stems, divided

Directions

  1. In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.
  2. Meanwhile, heat 2 tablespoons of the ghee in a 12-inch nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.
  3. Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon ghee in the empty side. To the melted ghee, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon of the cumin; stir until well blended, 30 seconds.
  4. Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup of the yogurt until well incorporated.
  5. Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.
  6. Meanwhile in a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin and 2 tablespoons of water and season with salt and pepper. Mix well.
  7. Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side.

http://www.lynnandruss.com

Adapted from a recipe by Kay Chun for NYTimes Cooking

Lamb Shanks Braised in Red Wine with Herbes de Provence

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This uncomplicated America’s Test Kitchen recipe is truly a company-worthy, memorable main dish. Braising lamb shanks turns a richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb can all too often lead to a greasy sauce—not a pleasant memory.

To avoid this pitfall, trim the shanks well and then brown them before adding liquid to get a head start on rendering their fat. Also, defat the braising liquid after the shanks have cooked. There is more liquid than is called for in many braises to guarantee that plenty remains in the pot despite about an hour of uncovered cooking.

For starters, we only purchased 4 lamb shanks since it was going to be just the two of us, keeping the quantity of most everything at the same amount — except the carrots, which doubled. And we roasted some baby potatoes seasoned with herbes de Provence separately. We were thrilled to get another meal out of the braise because it was beyond delicious!

NOTES: Côtes du Rhône works particularly well here. If you can’t locate herbes de Provence, substitute a mixture of one teaspoon each of dried thyme, rosemary, and marjoram. If you’re using smaller shanks than the ones called for in this recipe, reduce the braising time.

Lamb Shanks Braised in Red Wine with Herbes de Provence

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 (12- to 16-oz.) lamb shanks, trimmed
  • 1 tsp. plus a pinch table salt
  • 2 Tbsp. vegetable oil, divided
  • 3 carrots, peeled and cut crosswise into 2-inch pieces
  • 2 onions, sliced thick
  • 2 celery ribs, cut into 2-inch pieces
  • 2 Tbsp. tomato paste
  • 4 garlic cloves, minced
  • 2 Tbsp. herbes de Provence
  • 2 cups dry red wine
  • 3 cups chicken broth
  • Ground black pepper

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat lamb shanks dry with paper towels and sprinkle with 1 teaspoon salt. Heat 1 tablespoon oil in Dutch oven over medium- high heat until just smoking. Brown 3 shanks on all sides, 7 to 10 minutes. Transfer shanks to large plate and repeat with remaining 1 tablespoon oil and remaining 3 shanks.
  2. Pour off all but 2 tablespoons fat from pot. Add carrots, onions, celery, tomato paste, garlic, herbes de Provence, and remaining pinch salt and cook until vegetables just begin to soften, 3 to 4 minutes. Stir in wine, then broth, scraping up any browned bits; bring to simmer. Nestle shanks, along with any accumulated juices, into pot.
  3. Return to simmer and cover; transfer pot to oven. Cook for 1½ hours. Uncover and continue to cook until tops of shanks are browned, about 30 minutes. Flip shanks and continue to cook until remaining sides are browned and fork slips easily in and out of shanks, 15 to 30 minutes longer.
  4. Remove pot from oven and let rest for 15 minutes. Using tongs, transfer shanks and vegetables to large plate and tent with aluminum foil. Skim fat from braising liquid and season liquid with salt and pepper to taste. Return shanks to braising liquid to warm through before serving.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Rosemary and Dried Cherry Pork Chops

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How about a to-die-for date night dinner for two? Pork and fruit are a classic partnership, and in this recipe from Bon Appétit, the marriage has lasting potential! It was a memorable dinner date for us… no future divorce attorneys on speed dial…

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Our sides consisted of Patatas Panaderas and a side salad. Dinner Done!

Rosemary and Dried Cherry Pork Chops

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • ⅓ cup dried tart cherries
  • 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 Tbsp. unsalted butter, divided
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 sprigs rosemary

Directions

  1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
  2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
  3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
  4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
  5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
  6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Skillet Cooked Smothered Chicken

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A whole roasted chicken with mashed potatoes and homemade gravy will always fall into the “comfort food” category for me. This recipe is adapted from Craig Claiborne, a child of Mississippi who started as food editor of The NY Times in 1957, and believed a cast-iron skillet to be essential for the authentic preparation of this dish. All of it is done on the stovetop, no need to heat up the oven.

We took the liberty of enhancing the recipe with a few more aromatics including garlic and fresh thyme (noted below). Our variation when making the gravy, was to add 3 cloves of minced garlic along with the butter into the fat in the pan, cooking until fragrant.

Some vermouth was also included along with homemade chicken stock. Our bird weighed in at more than 4 pounds, so we adjusted the liquid to produce a bit more gravy—which we wanted to drench the creamy mashed potatoes.

Now you can substitute bone-in, skin-on thighs for the whole chicken, but we love the leftover parts for making our homemade stock. And if you have both white meat and dark meat lovers at the table, an entire bird makes sense. The white meat is super moist when cooked in this fashion.

Our choice sides included steamed broccoli and garlicky mashed potatoes.

Skillet Cooked Smothered Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 chicken, about 3½ to 4 lbs., spatchcocked (split down the backbone, breast left intact and unsplit)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp., fresh thyme leaves, chopped
  • 3 large garlic cloves, minced
  • 1½ cups chicken broth, ideally homemade
  • 1/4 cup dry vermouth

Directions

  1. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
  2. Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy pot, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
  3. Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
  4. Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the minced garlic and flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and dry vermouth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender.
  5. Cut chicken into serving pieces, and spoon the sauce over it. Serve with the extra sauce and fluffy rice or mashed potatoes on the side.

http://www.lynnandruss.com

Adapted from a recipe from Craig Claiborne and Pierre Franey

Salmon and Green Beans in Red Pepper Sauce

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Crisp-skinned salmon is the star protein here and simmers alongside green beans in the sauce, which is balanced, rich and tasty with anchovies and miso. According to NY Times Cooking, a sauce this good works with any protein that benefits from a gentle simmer. It was spot-on with the salmon!

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, here these green beans—which hold their shape while they gently and endearingly collapse—contribute a generous texture to a roasted red pepper sauce.

We are quite fond of salmon and enjoy the fish often, both at home and while dining out. The Hubs adores anchovies (in any form), yet I tend to be a bit more timid about them. In this dish, they literally dissolve into the sauce. If there is an anti-anchovy militant in your household, don’t even mention they are part of the recipe.

Our changes included slicing a 24-ounce slab of salmon into three 8-ounce portions. We also increased the amount of green beans from 8 ounces to 12 ounces (but then forgot to slice them into 2-inch pieces 😏).

Salmon and Green Beans in Red Pepper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small red onion, peeled and chopped (about 1 cup)
  • 1 (16-oz.) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)
  • 1 Scotch bonnet or habanero chile, seeds in or out
  • 4 garlic cloves, peeled
  • 5 Tbsp. olive oil, divided
  • 4 salmon fillets (about 6 oz. each), skin on or off
  • Salt and black pepper
  • 8 oz. green beans, trimmed and cut into 2-inch pieces (about 2 cups)
  • 6 to 8 oil-packed anchovies
  • 1 Tbsp. white or red miso
  • ½ cup thinly sliced fresh scallions
  • Rice, for serving
  • 1 lemon, cut in wedges

Directions

  1. Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.
  2. Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.
  3. Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.
  4. Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.
  5. Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.
  6. Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.
  7. Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.

http://www.lynnandruss.com

Recipe by Yewande Komolafe for NYTimes Cooking

Coconut Chicken Curry with Cashews

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This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. It’s best to use skinless, boneless thigh meat because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic, and spices.

To intensify the taste, the cashews and coconut are incorporated. First, half a cup of cashews is ground to a powder and added to the sauce. Then, after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with the remaining cashews.

In an unusual twist—a totally nontropical vegetable—parsnips are added, because of how they harmonize with the rest of the dish. However, we suggest changing up how they are cooked, indicated in the directions below. Instead of boiling them, sauté until lightly browned, then add back to the pot in the last 10 to 15 minutes.

Because we are not fond of coconut meat (but like coconut milk), we omitted the flakes. And as far as the cashews, why bother buying raw and then toast them, when you can purchase roasted cashews to begin with?

Coconut Chicken Curry with Cashews

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. skinless boneless chicken thighs, cut in 3-inch chunks
  • Salt and pepper
  • 1 Tbsp. grated ginger
  • 2 tsp. grated garlic
  • ¼ tsp. whole cloves
  • ¼ tsp. fennel seeds
  • ¼ tsp. cardamom seeds
  • ¼ tsp. allspice berries
  • ¼ tsp. cumin seeds
  • ¼ tsp. coriander seeds
  • ¼ tsp. turmeric
  • ¼ tsp. cayenne, or more to taste
  • 3 Tbsp. lemon juice
  • 1 cup roasted, salted cashews
  • 1 lb. small parsnips, peeled and cut in 2-inch batons, woody cores removed if necessary
  • 2 Tbsp. ghee, coconut oil or vegetable oil
  • 1½ cups finely diced onion
  • 1 Tbsp. tomato paste
  • 12-inch piece cinnamon stick
  • 3 cups chicken broth or water
  • 1 cup thick coconut milk
  • Steamed rice
  • A few sprigs of mint and cilantro for garnish, optional

Directions

  1. Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
  2. Grind the ½ cup cashews in a spice mill or small food processor to make a rough powder. Reserve ½ cup cashews for garnish.
  3. In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add parsnips and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside.
  4. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken, and the ground cashews. Adjust the heat to a gentle simmer, cover, and cook for 15 minutes. Add parsnips, cover the pot again, and simmer until the chicken and parsnips are tender, about 10-15 minutes longer. Taste the sauce and adjust the seasoning, if necessary.
  5. To finish the dish, stir in coconut milk. Cook for 3 to 4 minutes until heated through and the sauce has thickened slightly. Transfer to a serving bowl over steaming rice and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

http://www.lynnandruss.com

Adapted from a recipe by David Tanis for NYTimes Cooking

Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

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For a quick, creamy pasta dish that delivers the same comfort and satisfaction as risotto, start by toasting orzo in butter with shallots and garlic and then douse the lot with wine, which is quickly absorbed by the pasta, infusing it with flavor.

To make the dish pescatarian, we swapped out a combination of shellfish stock and vegetable broth for the chicken stock. We also included lemon zest into the orzo for a brighter note.

Vigorously simmering the orzo in diluted broth hydrates it while adding subtle depth. Stirring the pasta occasionally releases its starches, creating a velvety texture. The process is so hands-off, you are able to simultaneously prepare a quick topping. The shrimp is quickly seared and then tossed with a potent garlic-butter scented with a slightly spicy red pepper.

A small amount of tomato paste adds savory notes and helps the sauce coat the shrimp. A shower of chopped mint provides a fresh finish.

NOTE: If pul biber and Aleppo pepper are unavailable, substitute 2 teaspoons paprika and ⅛ teaspoon cayenne pepper. 

*Many recipe reviewers, including ourselves, found the finished orzo to be too soupy. Instead of starting with 3 cups of water as noted in the list of ingredients, use 1 or 1 1⁄2 cups at first, adding more as need to get the al dente consistency. When plating, we used a slotted spoon to separate the the orzo from some of the liquid.

FYI: If you’re reluctant to uncork a bottle of white wine only to use a small amount for any recipe, dry vermouth is a convenient, inexpensive alternative. It’s fortified with high-proof alcohol that inhibits the growth of vinegar-producing microbes that can spoil wine, so an open bottle will last for a few months in the refrigerator.

Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. unsalted butter, divided
  • 1 large shallot, minced
  • 1½ tsp. table salt, divided
  • 1 tsp. plus 1 Tbsp. minced garlic, divided
  • ¼ tsp. saffron threads, crumbled
  • 1½ cups orzo
  • ½ cup dry white wine or vermouth
  • 3 cups water* (see head note)
  • 2 cups chicken broth, or shellfish stock, preferably homemade
  • 1 Tbsp. pul biber or ground dried Aleppo pepper
  • 1 Tbsp. tomato paste
  • 1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
  • 1 tsp. vegetable oil
  • 3 Tbsp. chopped fresh mint
  • Lemon wedges
  • Zest of half a lemon

Directions

  1. Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
  2. Add 1 teaspoon minced garlic and ¼ teaspoon saffron threads, crumbled, and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds. 
  3. Stir in water (see head note) and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Stir in lemon zest. Season with salt to taste. 
  4. Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 1 tablespoon pul biber and remaining 1 tablespoon minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel. 
  5. Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels. Combine shrimp, 1 teaspoon vegetable oil, and remaining ¼ teaspoon salt in now-empy skillet and toss to coat. Spread into even layer. Cook over high heat until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated. 
  6. Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with 3 tablespoons chopped mint; and serve, passing lemon wedges separately.

http://www.lynnandruss.com

Recipe by Andrea Geary for Cook’s Illustrated

Spicy Pork Stew with Peppers and Potatoes

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If you have a long, lazy afternoon ahead of you in the coming days, consider making this hearty stew by one of our favorite chef/authors, Molly Stevens. The inclusion of chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

The original recipe produces a thin, watery liquid as the base while we prefer a thicker sauce. To accomplish this, you can either dredge the meat chunks in seasoned flour before browning them, and/or add a cornstarch slurry at the end, after degreasing (if necessary), but before adding cilantro.

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.

Spicy Pork Stew with Peppers and Potatoes

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 3 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbsp. grapeseed oil or vegetable oil, more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp. chipotles in adobo, minced
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 cup beer (any kind)
  • 2 1/2 cups homemade or lower-salt store-bought chicken broth
  • 2 cups peeled diced white potatoes (1-inch dice)
  • 2 cups halved or quartered shallots (leave whole if small)
  • 2 cups chopped roasted, peeled red peppers (1-inch pieces)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Position a rack in the bottom third of the oven and heat the oven to 325°F.
  2. Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  3. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
  4. Pour all but 2 tablespoons of the fat from the pot. (If there is not enough, add oil to equal 2 tablespoons) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  5. Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
  6. Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  7. Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  8. After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
  9. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels.
  10. Thicken with a cornstarch slurry if desired. Stir in the cilantro. Season to taste with salt and pepper and serve.

http://www.lynnandruss.com

Original recipe by Molly Stevens

Shio Koji-Marinated Flank Steak

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This super-easy reverse-seared steak recipe is just the thing for a flavor-packed tasty dinner. The list of ingredients is manageable, but one in particular, shio koji, may be unfamiliar to you.

To educate, Shio Koji is a fermented seasoning made from rice koji, salt, and water. The fermentation process of these three ingredients creates a creamy, paste-like condiment with a salty and sweet, umami-rich flavor. It contains enzymes like amylase and protease, which break down starches and proteins, making it a popular marinade and meat tenderizer. 

Shio koji, which can be made at home or purchased, is often used as a marinade because it is rich in protease enzymes (which break down proteins), so it can create an array of new flavors in protein-rich foods.

Here, shio koji gives marinated flank steaks the nutty, savory, blue-cheese-y flavors typically found in expensive dry-aged steaks. After wiping the marinade from the steaks, cook them in the oven with a gentle heat to keep their interiors juicy and rosy pink. Finally, quickly sear them on the stovetop to create a slightly charred crust.

This recipe contains three marinating options (see below), of which we chose the Red-Wine Shallot variation.

Shio Koji-Marinated Flank Steak

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Steak

  • 1 (1½- to 1¾-lb.) flank steak, well trimmed
  • 3 Tbsp. shio koji
  • ½ tsp. pepper
  • 1 tsp. vegetable oil
  • Flaky sea salt (optional)
  • Lemon wedges (optional)

For the Butter

  • 4 Tbsp. unsalted butter, softened
  • 1 1⁄2 ysp. shio koji
  • 1 tsp. minced fresh parsley (or other herb of your choice)
  • 1⁄8 tsp. kosher salt

Directions

For the Steak

  1. Adjust oven rack to middle position and heat oven to 275 degrees. While oven heats, set wire rack in rimmed baking sheet. 
  2. With damp towel, wipe koji from steaks (it’s OK if a few grains remain on steak). Sprinkle with ½ teaspoon pepper. Set steaks on prepared rack and transfer to oven. Cook until thickest part of largest steak registers 125 degrees, 25 to 30 minutes.  
  3. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add steaks and cook, pressing steaks gently into pan until browned and slightly charred in spots on both sides, 1 to 2 minutes per side. Cut steaks on bias against grain into ½-inch-thick slices. Serve, passing flake sea salt and lemon wedges, if using, separately.

For the Butter

  1. Combine all ingredients in a bowl. The butter mixture can be refrigerated for up to one week.

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Recipe by Lan Lam for America’s Test Kitchen

Simple Ways to Vary the Marinade

Shio koji creates plenty of complexity on its own, but it also enhances the flavors of additional seasonings. Try the following combinations, stirring the ingredients into 3 tablespoons of shio koji before applying the marinade to the steak.

WORCESTERSHIRE-GARLIC 

  • 3 Tbsp. Worcestershire sauce
  • 2 tsp. minced garlic
  • ½ tsp. pepper

BOURBON-SOY

  • 3 Tbsp. bourbon
  • 2 Tbsp. soy sauce
  • ¾ tsp. ground allspice

RED WINE–SHALLOT

  • 3 Tbsp. red wine
  • 2 Tbsp. minced shallot
  • 1 tsp. dried thyme
  • ½ tsp. pepper

Shio Koji Steak Primer

Shio koji works differently than other marinades. Here’s how to make the most of its special properties.

Shio-Koji-to-steak ratio: 1 tablespoon to 8 ounces

One tablespoon of shio koji per ½ pound of steak is enough to produce a broad range of flavors (and since commercially produced shio koji contains only 8 to 14 percent salt, that amount won’t make the meat overly salty.) Shio koji pairs beautifully with other seasonings too (see “Simple Ways to Vary the Marinade”).

Marinating time: 2 to 24 hours

The longer the steak marinates, the more intense its flavor will become. Four hours is a good place to start if it’s your first time using shio koji so that you can get to know how it changes the flavor of the meat.

Best cooking method: reverse searing

Both the simple sugars contained in shio koji and the amino acids that are liberated as the steak marinates facilitate browning, but the sugars are also prone to scorching. The most failproof cooking method, then, is reverse searing: gently bringing the steak to serving temperature in the oven and then quickly searing it in a skillet to develop a well-browned crust with a hint of char.

Umami Meatloaf with Red Pepper-Tomato Sauce

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If the thought of meatloaf has you feeling a little meh, then get this version on your short list. Here’s a juicy and flavorful meatloaf made with a mix of mushrooms, beef, miso, soy and Worcestershire sauces for immensely satisfying umami.

The milk-and-egg-soaked breadcrumbs are key for keeping the meat moist and promote tenderness. A sweet and tangy sauce both glazes the top of the meatloaf and is served alongside it. The glaze on the meatloaf deepens in flavor as it bakes, and the sauce reserved for serving is bright and fresh.

We paired the meatloaf with Go-With-Everything Celery Root Purée. You’ll love the leftovers — try them in a sandwich slathered with sauce. Oh, and we did just that with some leftover slabs, sauce, a slice of provolone on great bread and pan sautéed in a bit of butter. Truly memorable!

Make Ahead: The meatloaf sauce can be stored in an airtight container in the refrigerator for up to five days. The cooled meatloaf can be stored in an airtight container in the refrigerator for up to four days. Reheat slices in the oven, or gently warm in the microwave.

The recipe was adjusted so that more of the tomato-red pepper sauce was added on top of the loaf before baking. You will need to reheat the remaining sauce in a microwave before serving. And a word to the wise, you will be using a LOT of kitchen equipment, just sayin’…

Umami Meatloaf with Red Pepper-Tomato Sauce

  • Servings: 6
  • Difficulty: moderate
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Ingredients

Meatloaf Sauce

  • 2 Tbsp. extra-virgin olive oil
  • 2 large shallots, chopped (about 3/4 cup)
  • 2 cups chopped plum tomatoes (about 4 large tomatoes)
  • 1 cup chopped jarred roasted red bell pepper
  • 1/4 cup red wine vinegar
  • 2 Tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 6 Tbsp. water

Meatloaf

  • 2 lbs. 85% lean ground beef
  • 2 tsp. kosher salt, divided
  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped (about 1 cup)
  • 3 cups thinly sliced fresh shiitake mushrooms
  • 1 Fresno chile, seeded and minced (about 1 Tbsp.)
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. shoyu or light soy sauce
  • 1 Tbsp. white miso
  • 1/2 cup whole milk
  • 1 large egg
  • 1 cup day-old fresh breadcrumbs
  • 3/4 tsp. black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley

Directions

The Sauce:

  1. Heat oil in a medium saucepan over medium. Add shallots; cook, stirring often, until translucent, about 3 minutes. Add tomatoes, peppers, vinegar, sugar, and salt. Cook, stirring often, until tomatoes break up, liquid evaporates, and mixture becomes a deep red paste, 25 to 30 minutes.
  2. Remove 1/2 cup tomato mixture, and set aside. Transfer remaining mixture to a food processor; add water, 1 to 2 tablespoons at a time and up to 4 to 5 tablespoons total, and pulse to make a thick sauce. (We did not use the entire amount of water.) Transfer sauce to a bowl; if desired, thin further with 1 tablespoon water. Set aside until ready to use.

The Meatloaf:

  1. Place beef in a large bowl, and sprinkle with 1 teaspoon salt. Set aside at room temperature for 30 minutes.
  2. Preheat oven to 350°F. Heat a large nonstick skillet over medium. Add oil and onion; cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and chile; cook, stirring often, until mushrooms are tender and golden brown, 15 to 20 minutes. Stir in Worcestershire sauce, shoyu, miso, and remaining 1 teaspoon salt until well combined. Transfer mixture to a food processor; pulse until finely chopped (not pureed), 8 to 10 pulses.
  3. Whisk together milk and egg in a medium bowl. Stir in breadcrumbs and black pepper. (Mixture will resemble cornbread batter.)
  4. Add parsley, breadcrumb mixture, and mushroom mixture to beef in large bowl. Using your hands or a rubber spatula, work ingredients into beef until combined. Pack beef mixture into an 8 1/2- x 4 1/2-inch loaf pan. Spread reserved 1/2 cup tomato mixture over top of meatloaf.
  5. Bake until an instant-read thermometer inserted into thickest portion of meatloaf registers 160°F, 50 minutes to 1 hour. Let meatloaf rest for about 5 minutes; pour off and discard any liquid. Allow meatloaf to cool for 15 minutes. Cut into 1-inch-thick slices; serve with remaining meatloaf sauce.

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Recipe by Hugh Acheson for Food & Wine

Spicy Korean Braised Chicken and Vegetables

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This flavor-packed stew from Milk Street, called dakbokkeumtang, counts gochujang—or Korean fermented chili paste—as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. It’s pretty much a staple in our house.

On the other hand, soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout. Therefore make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.

NOTE: Don’t use chicken breasts instead of thighs. Sturdy dark meat does well when braised, but more delicate white meat dries out and turns tough. Dark meat also lends the finished dish a richer, meatier flavor.

There is a conflict in the quantity of potatoes to use. In the Milk Street Magazine Sept./Oct. issue, it notes 12 ounces (as listed below), while online, their recipe indicates the amount as 10 ounces. We decided on an even greater amount and switched out the Yukons for sweet potatoes. Because of this flip, we used a third less brown sugar. And the amount of ginger was increased because that’s how we roll!

After only 8 minutes in the pressure cooker (and 10 minutes more for pressure reduction), we had a scrumptiously incredible flavorful dinner! Every morsel was fork-tender, no knife needed.

Spicy Korean Braised Chicken and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. gochujang
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. toasted sesame oil, plus more to serve
  • 2 inch piece fresh ginger (about 1½ oz.), peeled, cut into 3 pieces and smashed
  • 5 medium garlic cloves, finely chopped
  • 1 bunch scallions, whites chopped, greens cut into 1-inch lengths, reserved separately
  • 2 lbs. boneless, skinless chicken thighs, trimmed and halved
  • 12 oz. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • Sesame seeds, toasted, to serve

Directions

  1. In a 6-quart Instant Pot (or pressure cooker), whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, ginger, garlic and scallion whites. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  2. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Remove and discard the ginger (this may be a bit impossible), then stir in the scallion greens. Transfer to a serving bowl, drizzle with additional sesame oil and sprinkle with sesame seeds.

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Adapted from a recipe by Courtney Hill for Milk Street

Creamy Tuscan Chickpea Soup

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With the hot, humid dog days of summer behind us, that’s when we start craving cool-weather sustenance like soups and stews. Here, spicy sausage, tender chickpeas, and savory aromatics come together for a comforting bowl of goodness in this one-pot soup; a recipe found in Food & Wine Magazine.

Think of it as a cozy mash-up of Zuppa Toscana and Marry Me chicken. Spicy sausage adds a deep, savory flavor while sun-dried tomatoes lend a sweet-tangy richness to the broth. Chickpeas make the soup extra satisfying without feeling heavy, and the vegetables are perfectly tender with just a slight bite. It’s an umami-packed bowl that’s both comforting and nourishing. For the best texture and browning, use sausage out of its casing — it breaks up more easily with a spoon and browns more evenly in the pan.

For a milder soup, you can use regular Italian sausage instead of the spicy variety. We used sweet Italian sausage because that’s what we had on hand, but we added some red pepper flakes to include the spiciness. However, our fresh basil from the herb garden was past it’s prime. Instead of buying a bunch from the farm market or grocery store, we substituted 2 teaspoons of dried Tuscan Italian seasoning.

The soup was fantastic! *That being said, you want to maximize flavor by using homemade chicken stock. Canned or boxed stock just does not have the depth of flavor. Also, The Hubs used dried chickpeas that were soaked overnight with aromatics then cooked in a pressure cooker—a time-saver. **The broth (from canned or cooked) can be used along with the chicken stock for additional flavoring.

NOTE: Store soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop before serving. You may want to add more broth when reheating, and that’s totally fine. Soups like this also freeze well — just let it cool completely, then ladle into freezer-safe containers or large ziplock bags and store in the freezer for one to two months.

Creamy Tuscan Chickpea Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. spicy (or sweet) Italian sausage, casings removed
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 large celery stalk, chopped (about 1/2 cup)
  • 1/2 cup finely chopped oil-packed sun-dried tomatoes
  • 4 large garlic cloves, minced
  • 1/2 tsp. red pepper flakes (optional)
  • 8 cups chicken stock*
  • 2 15-oz. cans **chickpeas, save the liquid for part of the broth
  • 4 cups torn lacinato kale leaves (about 1 bunch)
  • 2 oz. Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
  • 1/4 cup heavy cream
  • 2  Tbsp. chopped fresh basil OR 2 tsp. dried Italian seasoning
  • 3/4 tsp. kosher salt

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
  2. Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes, red pepper flakes (if using) and garlic. Cook, stirring often, until fragrant, about 1 minute.
  3. Stir in stock and chickpea broth, Italian seasoning (if using) and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes.
  4. Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil (if using), and salt.
  5. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

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Adapted from a recipe by Anna Theoktisto for Food & Wine

Roast Leg of Lamb with Anchovy, Rosemary, Garlic and Piment d’Espelette

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This lovely leg of lamb recipe hails from Molly Stevens’ cookbook All About Roasting, one of our go-to’s when it comes to roasting meat. Here, the lamb’s flavor is boosted with a combination of fresh rosemary, garlic and anchovies. But don’t get all squeamish, tucked into the meat, the anchovies dissolve during roasting, enriching the lamb a delicious, though elusive flavor that’s far less assertive than you might think.

Instead of black pepper, the roast is seasoned with piment d’Espelette, in which the light heat complements the lamb, but hot paprika (which we used) makes a good substitute. If you keep lard or have good bacon drippings, rub a little over the meat before roasting. It adds a wonderful richness to the drippings and helps deepen the caramelization of the surface.

NOTES: For the best flavor and texture, season the meat 1 to 2 days ahead of cooking and refrigerate, uncovered. Then the lamb needs to sit at room temperature for about two hours before roasting.

Our 5-pound semi bone-in leg of lamb was a few pounds less than the recipe called for, and therefore took slightly less time. With no lard on hand, or any available that day at the store, we chose the olive oil option.

The Tomato-Fennel Vinaigrette is a surprising and delicious way to brighten up roast lamb. Combine the ingredients, and when the meat comes out of the pan to rest, pour the contents into the pan with the drippings.

Our meal was completed with Lemon-Rosemary Melting Potatoes and Roasted Brussels Sprouts with Garlic.

The prepped leg of lamb.
The vinaigrette ingredients.

Roast Leg of Lamb with Anchovy, Rosemary , Garlic and Piment d'Espelette

  • Servings: 8-10
  • Difficulty: moderately easy
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Ingredients

  • 1 whole bone-in leg of lamb, 7 to 8 lbs., preferably with hip bone removed
  • 5 garlic cloves cut into 20 thin slivers
  • 4 anchovy fillets, rinsed, patted dry, and cut into 20 little pieces
  • 4 leafy sprigs rosemary, cut into 20 1-inch pieces
  • 2 tsp. kosher salt
  • 2 tsp. piment d’Espelette (or hot paprika)
  • 1 to 2 Tbsp.lard, or extra-virgin olive oil
  • 3/4 dry white wine or dry white vermouth

Directions

  1. Trim the Lamb. Examine the leg of lamb to determine what kind of trimming and perhaps tying you need to do before seasoning. If the pelvic bone has been removed, you may find a loose flap of meat at the wide end of the roast. if so, secure this with skewers or sew it shut with a trussing needle and kitchen string.Using a thin bladed sharp knife, trim any leathery membrane or excess fat from the exterior of the lamb. Leave a thin layer (1/8 inch) of fat to protect the meat from drying.
  2. Season the Lamb. Using the tip of a paring knife, make 20 small holes on all sides of the lamb. Stuff each hole with a sliver of garlic. a bit of anchovy, and a sprig of rosemary, leaving the tips of rosemary sticking out. After you’ve studded the entire roast, season the surface with the salt and the piment d’Espelette. Set in a large baking dish (or on a rimmed backing sheet with a rack) and refrigerate uncovered, for 1 to 2 days. Let the lamb sit at room temperature for 2 hours before roasting.
  3. Heat the Oven. Arrange a rack in the lower third of the oven and heat to 450 degrees.
  4. Roast the Lamb. Rub the surface of the meat with lard or olive oil. Place the lamb with the rounder, meatier side up in a roasting pan just large enough to accommodate it. (It’s fine if the tip of the shank rests of the edge of the pan.) Roast for 25 minutes then pour the wine or vermouth over the lamb. Immediately lower the oven temperature to 325 degrees, and continue roasting until a meat thermometer inserted into the meatiest part of the leg reaches 120° to 125° degrees for rare, about 1 hour from the time you lowered the heat; or 130° to 135° degrees for medium-rare, about 1 1⁄4 hours.
  5. Rest. Remove the lamb to a carving board, preferably one with a trough, to rest for 20 to 35 minutes. Tilt the roasting pan and spoon off as much of the clear fat as you can. Using a wooden spoon, scrape up the pan drippings (if they are too stuck to the pan, add 1⁄4 cup water to dissolve them). Set aside the pan drippings to drizzle over the carved lamb.
  6. Carve and Serve. Carve the leg of lamb and serve drizzled with the pan drippings, or layer the slices in the roasting pan so they soak up the pan juices and serve family-style from the pan.
    If making the optional vinaigrette (recipe below), see Step 3 for carving and serving.

Tomato-Fennel Vinaigrette

Ingredients

  • 1 lb. rip tomatoes, seeded and finely chopped (about 2 cups)
  • 1⁄2 cup black olives, pitted and finely chopped
  • 3Tbsp. red wine vinegar
  • 1 1⁄2 tsp. fennel seeds, lightly toasted in a dry skillet and coarsely ground
  • freshly ground black pepper
  • 1⁄3 cup extra virgin olive oil
  • 1⁄3 thinly sliced, lightly packed fresh basil leaves

Directions

  1. Make the Vinaigrette. In a medium bowl, combine the tomatoes olives, vinegar and fennel seeds. Season with pepper (salt gets added later). Whisk in the olive oil and set aside.
  2. Roast the as Directed Above. After transferring the lamb to the carving board in Step 5, spoon and pour off as much fat excess fat form the roasting pan as you can. (We used a fat separator to assist.) Using a wooden spoon, scrape up the pan drippings (if they are too stuck to the pan, add 2 to 3 tablespoons water to dissolve them). Add the vinaigrette to the pan, stir to combine with the drippings. Stir in the basil. Taste for salt and pepper. The vinaigrette should be warm, but not hot.
  3. Carve and Serve. Carve the leg of lamb. Add any juices from the carving board to the vinaigrette. Spoon some of the vinaigrette over the slices of meat and serve along with extra vinaigrette in a bowl.

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Recipe by Molly Stevens in her All About Roasting cookbook

Pan-Seared Flounder with Lemon-Caper Sauce

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Flatfish such as flounder and sole are quick-cooking, ultraconvenient—and finicky. Because they lie in camouflage on the seabed waiting for prey, the flesh of these fish is unbeatably tender, flaky, and delicate. But their flesh is quick to tighten up and dry out over fierce heat, yet if you go too easy on the sear, the fragile fillets can tear or break when you attempt a flip. 

Once you nail the process, you are handsomely rewarded: Done right, flounder and sole are buttery, flaky, mild, and sweet, the perfect canvas for a variety of punchy sauces and toppings.

According to chef David Yu, when fish releases moisture in the skillet, that moisture impedes the fillet’s contact with the pan and oil and also lowers the temperature of everything, resulting in a longer browning time. So it’s key not only to thoroughly dry the fish with paper towels but also to dredge it in flour, which absorbs any moisture left on the fish’s surface.

Flour presents a couple of other perks as well: It helps hold the delicate flesh together by forming gluten, and its protein and sugar also help the fish to brown. Here, the fish is floured on only one side.

TIP: Using a well-oiled stainless-steel skillet rather than nonstick allows you to cook the fish at a higher temperature, quickly altering the proteins in the fish to keep them from bonding to the pan.

Our fillets were larger than noted in the original recipe, so we used a 13″ stainless steel skillet and a bit more oil in the pan. Because of their length, the fillets were a bit tricky to turn over. Pairing with steamed broccoli and a side salad, we enjoyed a fast, healthy and tasty dinner!

Pan-Seared Flounder with Lemon-Caper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. all-purpose flour
  • ¾ tsp. table salt, divided
  • ¼ tsp. pepper
  • 6 (4- to 6-oz.) skinless flounder fillets, ¼ to ½ inch thick
  • 4 tsp. vegetable oil, divided
  • 3 garlic cloves, minced
  • ⅓ cup dry white wine
  • ⅓ cup water
  • 1½ tsp. grated lemon zest, plus 1½ Tbsp. juice
  • 3 Tbsp. unsalted butter, cut into 6 pieces and chilled
  • 2 Tbsp. capers, rinsed
  • 1 Tbsp. minced fresh parsley

Directions

  1. Whisk 2 tablespoons all-purpose flour, ½ teaspoon table salt, and ¼ teaspoon pepper together in small bowl. Reserve 1 teaspoon flour mixture, then spread remaining mixture in even layer on large plate. 
  2. Dry 6 skinless flounder fillets thoroughly with paper towels. Place 3 fillets, skinned side down, into flour mixture on plate to coat 1 side. Shake off excess and transfer to rimmed baking sheet, floured side up. 
  3. Heat 1½ teaspoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Carefully place fillets, floured side down, in pan and cook until bottom is golden brown, about 2 minutes. Remove skillet from heat. Using 2 thin spatulas, gently flip fillets and let stand until second side is opaque, 15 to 30 seconds. Transfer fillets, browned side up, to platter. Wipe out skillet with paper towels and repeat steps 2 and 3 with remaining fillets and 1½ teaspoons oil.
  4. Wipe out skillet with paper towels. Add remaining 1 teaspoon oil and 3 minced garlic cloves and cook over medium heat until fragrant, about 30 seconds. Stir in reserved 1 teaspoon flour mixture and cook for 15 seconds.
  5. Whisk in ⅓ cup white wine, ⅓ cup water, 1½ teaspoons grated lemon zest and 1½ tablespoons juice, and remaining ¼ teaspoon salt. Bring to simmer and cook until sauce has thickened slightly, about 2 minutes. 
  6. Off heat, whisk in 3 tablespoons chilled unsalted butter, cut into 6 pieces. Stir in 2 tablespoons rinsed capers and 1 tablespoon minced parsley. Spoon sauce over fish and serve.

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Recipe by David Yu for Cook’s Illustrated

The Ultimate Everything Chili

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We’ve made more than our fair share of chili recipes over the past few decades—merging all types of ingredients. Beans of every variety, no beans. Cubed beef, ground beef, pork, turkey, chicken—even meatless. White chili, red chili, green chili. All different fresh and dried chiles and spices. Some we loved, others were just meh. A tip from a friend led us to a recent chili recipe in the NYTimes online cooking section and we decided to take a peek at it.

We agree with NYT’s assessment that a great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide wonderful complexity.

This recipe makes a thick, comforting chili that can be prepared in a Dutch oven on the stovetop (or in a slow-cooker); and it’s flavor improves with a long, slow simmer. It makes a decent-sized batch, perfect for a cold-weather get-together. If there are leftovers, they freeze well—or refrigerate for a few days and let the flavors meld even further.

Yeah, the list of ingredients is long, but the reward is a soulful bowl of goodness. Don’t forget to serve some, or all, of the extras: grated sharp Cheddar, sliced scallions, sour cream, hot sauce, pickled jalapeños and tortilla chips.

Our changes (noted in the recipe below) included doubling the amount of crushed tomatoes, using stout instead of pilsner beer, decreasing the maple syrup by half, swapping out chopped canned chipotles in adobo for the chipotle powder, and using our Le Creuset Dutch oven instead of a slow cooker.

The Ultimate Everything Chili

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 large yellow or red onion, finely chopped
  • Kosher salt
  • 2 lbs. ground beef, 80 percent lean, 20 percent fat
  • 8 garlic cloves, finely chopped
  • 1 6-oz can tomato paste
  • 1 Tbsp. sweet paprika
  • 1 1⁄2 Tbsp. canned chipotle, chopped
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. mustard powder
  • 2 tsp. hot smoked paprika
  • ½ tsp. cayenne powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 12 oz. (1½ cups) stout beer, such as Guiness
  • 1 28-oz. can crushed tomatoes in juice
  • ¼ cup cider vinegar
  • 1 Tbsp. maple syrup or dark brown sugar
  • 2 Tbsp. soy sauce
  • 2 tsp. beef stock bouillon paste, such as Better Than Bouillon
  • 1½ tsp. unsweetened cocoa powder
  • 2 15.5-oz. cans kidney beans, drained and rinsed
  • 2 15-oz. cans pinto beans, drained and rinsed
  • 1 Tbsp. Worcestershire sauce
  • For serving: Hot sauce, grated sharp Cheddar, sliced scallions, sour cream, sliced jalapeños, and crushed tortilla chips

Directions

  1. Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color and some of the liquid has evaporated, about 10 minutes.
  2. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and chopped chipotle chiles and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
  3. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, drained beans and ½ cup water. Cover and cook on low for at least 1 hour and up to 2 hours; stirring every 15 to 20 minutes.
  4. When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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Adapted from a recipe by SarahDiGregorio for NYTimes Cooking