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Pakistani Nihari (Slow-Cooked Spiced Lamb Stew)

["For the spice blend:", "1 tablespoon fennel seeds", "1 cinnamon quill", "2 black cardamom pods", "10 green cardamom pods", "2 star anise", "1 1/2 tablespoons coriander seeds", "1 tablespoon cumin seeds", "2 mace", "1/2 teaspoon nutmeg", "2 tablespoons poppy seeds (ground in a mortar and pestle and mixed with 2 tablespoons hot water)", "15 cloves", "3/4 tablespoon black peppercorn (or 2 to 3 pippali long peppers)", "For the stew and condiments:", "4 tablespoons vegetable oil", "2 tablespoons ghee", "1 inch fresh ginger, peeled and grated finely", "1/2 tablespoon minced garlic", "3 large lamb shanks", "1 teaspoon cayenne pepper (or 1 1/2 tablespoons Kashmir red chile powder)", "2 teaspoons salt, or to taste", "1 tablespoon all-purpose flour, sifted", "1 tablespoon whole wheat flour, sifted (I prefer atta flour, which is used to make chappatis)", "2 cups chopped cilantro", "2 -inch piece ginger, peeled and julienned", "2 green Thai bird chiles (or another thin chile), chopped finely", "2 cups fried onions", "4 lemons, cut into wedges", "Naan bread, for serving"]

["In a spice or coffee grinder, grind the spice blend ingredients together.", "Over medium heat in a large heavy pot, heat oil and ghee together. Fry the ginger and garlic until the raw smell leaves the pan. Then add in the lamb and fry until the meat is sealed. Add the cayenne pepper, salt, and all the spice blend except 3 teaspoons, which you'll use as a condiment.", "Fry until the spice blend is fragrant. If it sticks to the pan, add a splash of water as you go. Top the meat with about 8 to 10 cups of water, or until the meat is submerged.", "Turn the heat to medium low and cook, covered, for about 45 minutes to an hour. Keep checking to see that the meat is simmering but not boiling. After about an hour, take about a cup of the liquid out of the meat and stir in the plain and atta flour until combined. Now pour it into the main pot and stir in evenly. Add about 1 cup of water, cover, and cook on a very low fire for 2 hours, or until the meat falls off the bones.", "Serve hot topped with the cilantro, julienned ginger, Thai bird chiles, fried onions, lemons, and remaining spice blend. Eat with naan bread."]

food52.com/recipes/69005-pakistani-nihari-slow-cooked-spiced-lamb-stew

0Gathered

["fennel seeds", "cinnamon", "black cardamom pods", "green cardamom pods", "anise", "coriander seeds", "cumin seeds", "mace", "nutmeg", "poppy seeds", "cloves", "black peppercorn", "condiments", "vegetable oil", "ghee", "ginger", "garlic", "lamb shanks", "cayenne pepper", "salt", "flour", "whole wheat flour", "cilantro", "ginger", "green Thai bird chiles", "onions", "lemons", "bread"]

Warm Raisin Bread

["Bread", "1 cup flour", "1 teaspoon baking powder", "1/8 teaspoon salt", "2 tablespoons canola oil", "3/8 cup vanilla soy milk", "1/4 cup raisins", "1 tablespoon sugar", "Topping", "1 tablespoon melted butter", "1/8 cup turbinado sugar", "1/4 teaspoon cinnamon"]

["Preheat oven to 450 F and line a baking sheet with parchment paper or Silpat. In a medium-sized bowl, combine flour, baking powder, salt, raisins, and sugar. Add the oil and milk and mix into a soft dough. Transfer dough to baking sheet and pat into a square, 1/2 inch thick.", "In a small bowl, combine turbinado sugar and cinnamon for the topping. Pour melted butter over the top of the dough and sprinkle with topping.", "Bake 10-12 minutes until lightly golden. Cool on a wire rack for 3-5 minutes and serve warm."]

food52.com/recipes/8708-warm-raisin-bread

0Gathered

["Bread", "flour", "baking powder", "salt", "canola oil", "vanilla soy milk", "raisins", "sugar", "Topping", "butter", "turbinado sugar", "cinnamon"]

Peanut-Ginger Udon Noodles

["1 small head of broccoli, cut into florets", "1 pound (16 oz) frozen udon noodles", "2 tablespoons natural peanut butter", "2 tablespoons unseasoned rice vinegar", "2 tablespoons toasted sesame oil", "2 tablespoons soy sauce", "1 tablespoon brown sugar", "1-inch piece of ginger, finely grated", "1 small carrot, shredded", "2 scallions, thinly sliced", "Salt to taste", "Toasted sesame seeds for sprinkling"]

["Bring a large pot of water to a boil. Add the broccoli florets and blanch for 1 minute, or until bright green and just barely tender. Remove from the pot with a skimmer or slotted spoon, leaving the blanching water behind. Lay the florets out in a single layer on a clean towel to dry. Set aside.", "Return the water to a boil. Add the noodles and cook for 1 minute, or until just tender. Drain the noodles, then rinse them gently under cold running water until the water runs clear. Pat or shake the noodles dry, and set aside.", "In a large mixing bowl, whisk together peanut butter, rice vinegar, sesame oil, soy sauce, brown sugar, and ginger. Add broccoli, noodles, carrots and scallions, and toss to coat everything with the dressing. Taste and adjust the salt as needed (you probably won't need any, since the peanut butter and soy sauce are already plenty salty).", "Sprinkle with toasted sesame seeds, and serve at room temperature. Leftovers are also great cold, straight from the fridge; they'll keep, tightly covered, for up to 3 days."]

food52.com/recipes/24840-peanut-ginger-udon-noodles

0Gathered

["head of broccoli", "frozen udon noodles", "natural peanut butter", "rice vinegar", "sesame oil", "soy sauce", "brown sugar", "ginger", "carrot", "scallions", "Salt", "sesame seeds for sprinkling"]

Chicken Paprikash

["For the Marinade", "6 cloves of garlic, grated", "1/8 medium onion, grated", "2 teaspoons smoked paprika", "1 teaspoon tumeric", "1/2 teaspoon cayenne", "1/2 teaspoon salt", "1/4 teaspoon black pepper", "1 1/2 cups plain yogurt (or 1 cup plain greek yogurt+1/4 cup milk)", "Juice of 1/2 lemon", "For the Main Dish", "3 pounds bone-in dark meat chicken", "2 large onions, thinly sliced", "1 bell pepper, thinly sliced", "2 cloves of garlic, minced", "1 cup chicken stock", "1/2 tablespoon sweet paprika", "2 tablespoons heaping, of sour cream"]

["Mix grated garlic and onion, paprika, tumeric, and cayenne into a paste. Once mixed, divide the paste. Add half the paste to a medium sized bowl. Add yogurt (and milk if using), lemon juice, salt, and pepper and mix well. Refrigerate the other half of the paste until later. Place chicken pieces in a ziploc bag. Pour yogurt-spice mixture over chicken. Close bag and massage yogurt into chicken. Let marinate for 8-24 hours, turning bag once or twice to ensure both sides of the chicken are coated.", "Once chicken has marinated for a good amount of time, preheat oven to 375 degrees.", "Coat the bottom of an oven proof skillet with thin layer of grapeseed oil. Using tongs, remove chicken from marinade, allowing excess marinade to drip off. Place chicken pieces, skin side up, in skillet. Bake for 45 minutes. The skin should be crisp and the juices of the chicken should run clear.", "Once chicken has baked, transfer cooked chicken to a plate and cover with aluminum foil tent.", "Transfer skillet to stovetop. Add sliced onions to skillet, stir to coat with the grapeseed and rendered chicken fat and turn burner to medium heat. Cook onion, stirring occasionally, until soft, about 10 minutes.", "Add thinly sliced bell peppers and stir in the remainder of the spice paste so the veggies are coated. Cook for about 4 minutes or until the peppers have softened but still have a nice crunch left to them.", "Deglaze skillet with 1 cup of chicken broth and add 1/2 Tbsp. sweet paprika. If you really love the smokey flavor, you could use smoked paprika here. I used the sweet variety because I had just enough smokey from the marinade and spice paste.", "Allow liquid to reduce and thicken slightly. Once reduced, turn off heat and allow mixture to cool slightly so the sour cream will not clump or curdle.", "Stir in sour cream to the mixture until well combined. Transfer chicken from the plate to the skillet. Serve with potatoes, rice, or pasta."]

food52.com/recipes/32524-chicken-paprikash

0Gathered

["Marinade", "garlic", "onion", "paprika", "tumeric", "cayenne", "salt", "black pepper", "yogurt", "lemon", "chicken", "onions", "bell pepper", "garlic", "chicken stock", "sweet paprika", "sour cream"]

Old-Fashioned Banana Pudding

["2 cups whole milk", "1 cup sugar, plus 1/4 cup sugar for meringue", "3 eggs, separated", "4 tablespoons flour", "1 teaspoon vanilla extract", "4-5 ripe bananas", "1 packet vanilla wafers", "1 teaspoon cream of tarter"]

["Preheat oven to 350 F. Bring a pot of water to a boil.", "Custard - \r\nIn a double boiler pot or tempered bowl, mix the flour and sugar until well combined. Whisk in the milk and add the beaten egg yolks until well combined. Reserve the egg whites for the meringue. Place the double boiler or tempered bowl over the pot of boiling water, ensuring the water does not come in contact with the bottom of the pot or bowl. Cook until the mixture has thickened. It will take about 20 - 25 minutes. You will need to stir the mixture more constantly as it begins to thicken. Once thickened, remove from heat and add the vanilla extract.", "Meringue - \r\nIn a stand mixer, beat the 3 reserved egg whites until they have formed stiff peaks. You can tell the peaks are still when they cling to the sides of the bowl and stay in the bowl when turned upside down. Gradually, add the sugar and cream of tarter.", "Assembly - \r\nSlice the bananas into 1/4 inch slices. In an 8x8 or 11x7 pan, layer the vanilla wafers with the banana slices. Pour the pudding mixture over the wafers and bananas. With a knife swirl the pudding mixture around to ensure the wafers and banana slices are well coated. Spoon the meringue over the pudding, wafers, and bananas, covering the entire surface and sealing the edges of the baking dish. Bake in the oven for 15 minutes or until the meringue is golden brown."]

food52.com/recipes/78500-old-fashioned-banana-pudding

0Gathered

["milk", "sugar", "eggs", "flour", "vanilla", "bananas", "vanilla wafers", "cream of tarter"]

Simple Cheese Soufflé

["2 slices whole wheat bread", "1 cup milk", "1 cup grated Gruyere cheese", "1 tablespoon unsalted butter", "1 pinch kosher salt", "1 pinch ground black pepper", "Pinch cayenne", "2 egg yolks", "3 egg whites"]

["Preheat oven to 350\u00b0 F.", "Using a food processor, pulse the bread into crumbs.", "In a medium-sized saucepan, scald the milk.", "Add the breadcrumbs, grated cheese, butter, salt, pepper and cayenne to the milk.", "Cook, stirring, over low heat until the cheese melts.", "Remove pan from heat and stir in the egg yolks.", "Beat the egg whites until stiff. Fold into souffle mixture.", "Pour into a buttered souffle dish.", "Bake for 30 minutes."]

food52.com/recipes/11818-simple-cheese-souffle

0Gathered

["whole wheat bread", "milk", "Gruy\u00e8re cheese", "unsalted butter", "kosher salt", "ground black pepper", "cayenne", "egg yolks", "egg whites"]

Spring In A Bowl - Bati Chochchori

["3-4 cups fresh tender vegetables and herbs", "1 teaspoon mustard powder", "2 teaspoons sunflower or any other neutral oil", "1 teaspoon salt", "1/2 teaspoon red chili flakes", "1 tablespoon hot water"]

["If you can't get a hold of mustard powder, you can easily make some at home with your coffee grinder. Mix the mustard powder with the hot water and set aside while you proceed with the rest of the steps.", "I used a mixture of snow-peas, mushrooms and parsley. Other recommended vegetables would be sugar-snap peas, zucchini, baby carrots, corn, bell-peppers, scallions and herbs like cilantro. Cut the larger vegetables into batons and pick and chop the herbs, stalks and all. Quarter the mushrooms.", "In a large microwave-proof bowl, add the vegetables, pour over the mustard, oil, sprinkle the salt and chili. Mix well.", "Cover the bowl. I used a glass bowl and covered it with a plate. Microwave on high for 3-5 minutes or until the vegetables are done to your liking.", "Stir well and enjoy with any grain of your choice."]

food52.com/recipes/42387-spring-in-a-bowl-bati-chochchori

0Gathered

["fresh tender vegetables", "mustard powder", "sunflower", "salt", "red chili flakes", "water"]

Mussels With Cider

["1 liter mussels", "parsley", "chive", "2/3 cider", "salt and pepper"]

["Clean the mussels. Remove the small dirt and go under water. In a large pot, put mussels, add the cider, herbs, salt and pepper. Stir with a large spatula from time to time so that they are all treated cider. Cook for 20 minutes (check the mussels are wide open)."]

food52.com/recipes/39014-mussels-with-cider

0Gathered

["mussels", "parsley", "chive", "cider", "salt"]

Wet Nut Sundae A La Barbara Walbridge Kovarick

["1/2 cup walnuts, chopped to the size of half a petite pinky fingernail", "1/4 cup grade B maple syrup", "2 scoops any ice cream. My mother preferred maple walnut, but tonight she was very happy with chocolate"]

["Place the ice cream in a serving bowl.", "Mix the walnuts with the maple syrup. Pour over the ice cream and serve."]

food52.com/recipes/16713-wet-nut-sundae-a-la-barbara-walbridge-kovarick

0Gathered

["walnuts", "maple syrup", "My"]

Za'Atar-Spiced Chickpea Crackers With Maldon Sea Salt

["2 cups garbanzo bean flour", "1 teaspoon fine grain sea salt", "1 teaspoon baking powder", "2 tablespoons extra-virgin olive oil, plus more for brushing", "1/3 cup plus 1 to 2 tablespoons warm water", "2 to 3 tablespoons za'atar", "Maldon sea salt, for topping"]

["In a large bowl, whisk the garbanzo bean flour with the salt and baking powder until combined. Using your hands, rub the olive oil into the flour to distribute evenly; about 2 minutes -- make sure there are no large clumps.", "Transfer the flour mixture to a food processor. With the processor running, drizzle the 1/3 cup of warm water until the mixture comes together. If your dough is still dry, add more water by the 1/2 tablespoon until a dough ball has formed.", "Knead the dough for 5 minutes. Divide it into two pieces and wrap each piece with plastic wrap. Let it rest for 10 minutes.", "While dough is resting, preheat oven to 350\u00b0 F and line two baking sheets with parchment paper.", "Prepare a flat work surface with two pieces of parchment paper. Place one piece of dough on top of one piece of parchment, wet your hands a bit, and flatten the dough with your palm. Cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin.", "Trim edges, set scraps to the side, and sprinkle the dough with za'atar. Use your rolling pin and roll over the dough once more to push za'atar into the dough's surface. Using a pastry brush, lightly brush tops of crackers with olive oil, then sprinkle with Maldon sea salt. Using a sharp knife or pizza cutter, cut crackers in desired shape.", "Transfer the crackers to prepared baking sheets and bake for 18 to 20 minutes (if you are making small crackers, bake time will be between 12 to 15 minutes), rotating halfway through -- the crackers will be lightly browned on the edges when done. remove from oven and let crackers cool. Repeat with remaining dough.", "Best eaten the day of, the crackers can be stored in an airtight container at room temp for up to 4 days."]

food52.com/recipes/28121-za-atar-spiced-chickpea-crackers-with-maldon-sea-salt

0Gathered

["garbanzo bean flour", "salt", "baking powder", "extra-virgin olive oil", "water", "salt"]

Corn, Butter Beans, And Mushrooms

["2 cups fresh shelled butter beans", "8 ounces button mushrooms, trimmed and sliced", "1/2 tablespoon unsalted butter", "1 clove garlic, finely chopped", "3/4 cup heavy cream", "1 1/2 teaspoons fresh thyme, chopped", "1 large cob of sweet corn", "salt and fresh ground pepper to taste"]

["Start a pot of water boiling to have generous room for the butter beans. Salt the water (not a huge amount) and begin cooking the butter beans.", "Put the cream in a saucepan and start it toward simmering. You are going to cook it to reduce by 2/3.", "Cut the corn. If you're using a knife, set the cobs on end in a bowl and first cut the kernnels so they are cut in half, then cut them at their base, and scrape to get more juice into the bowl. This works better if you have a corn cutter.", "In a small skillet, cook the mushrooms till they give up their liquid and get dry again and then set aside.", "Cook the butter beans until just past crunchy toward soft--12-15 minutes, then drain them.", "When the cream is reduced by half, add the mushrooms and keep simmering. About 4 minutes before the butterbeans are done, add the corn to the simmering cream.", "When the corn is just cooked (you don't want to cook it much), add the butter beans and then stir together and taste and add salt and fresh ground black pepper to taste."]

food52.com/recipes/6298-corn-butter-beans-and-mushrooms

0Gathered

["butter", "button mushrooms", "unsalted butter", "clove garlic", "heavy cream", "fresh thyme", "corn", "salt"]

Roasted Cauliflower Buttermilk Soup

["1 med head cauliflower, cut into florets", "1 med onion, rough chopped", "3 cloves of garlic, minced", "3 small red potatoes, cubed", "1 teaspoon dried dill", "1/2 teaspoon paprika", "1 tablespoon butter", "3 ounces large handfulls baby spinach", "4 cups chicken stock", "1 cup buttermilk", "1 cup white cheddar, shredded"]

["Preheat oven to 450. Combine the first 6 ingredients in a roasting pan with some olive oil and season with salt and pepper. Roast in the top third of the oven for about 40 minutes or until a nice golden brown color is achieved.", "In a large pot melt the butter on medium heat and saute the spinach until wilted. Add the roasted vegetables and stir until well mixed. Add the chicken stock, bring to a simmer then reduce heat to low, cover and cook for 20-30 minutes.", "After the vegetables are tender remove from heat and use an immersion blender to roughly puree soup (I like to leave it a chunky texture, but you could puree it smooth if you prefer). Blend in the buttermilk and shredded cheese then season to taste with salt and pepper (and more dill if you like). Enjoy!"]

food52.com/recipes/26516-roasted-cauliflower-buttermilk-soup

0Gathered

["head cauliflower", "onion", "garlic", "red potatoes", "dill", "paprika", "butter", "baby spinach", "chicken stock", "buttermilk", "white cheddar"]

Rum-Flavored Fruit Trifle

["1 Angel Food Cake", "1 large container frozen Cool Whip", "1 1/2 cup fat-free Greek Yogurt", "1/2 cup brown sugar", "1/2 cup spiced rum", "2-3 cups of sweet green seedless grapes", "2 cans no-sugar-added pineapple chunks", "8 Kiwi fruits, peeled"]

["Place the frozen Cool Whip in a medium mixing bowl and chop with spatula. Pour the fat-free yogurt over the top, then sprinkle on most of the brown sugar (reserving a little to sprinkle on top of the finished dessert.), and 1/2 the run. Mix well. It should be thick and creamy. Set aside in the fridge to keep it cold.", "Cut each grape in half and toss in a large serving bowl. Cut the small ends off each kiwi and carefully peel, then slice each one into about 5-6 slices--reserve a bout 20 slices for decoration around the bowl--add kiwi to the grapes. Drain the pineapple (save the juice for drinking later!), and toss into the bowl. Pour the rum over the fruit and toss it lightly. Let this sit for about 30 minutes.", "Pour rum and fruit into the cream mixture and toss gently. Pour half the fruit into the trifle bowl (or any large clear bowl). Set half the reserved kiwi slices around the sides of the bowl inside, as shown. Break the angel food cake into large chunks and cover the first layer of fruit and cream. Tuck the other half of the reserved kiwi slices around the edge, up against the insides of the glass bowl ( as shown in photo). Pour over the angel food chunks the rest of the fruit-cream mix. Sprinkle a little brown sugar on top and decorate with green grapes. Chill for one hour before serving."]

food52.com/recipes/34541-rum-flavored-fruit-trifle

0Gathered

["Angel", "Greek Yogurt", "brown sugar", "spiced rum", "grapes", "pineapple", "fruits"]

Fish Salpicon

["1/2 cup Wondra", "Salt and pepper", "1/2 pound tilapia (2 fillets)", "Vegetable oil", "1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped", "2 scallions, white and green parts, thinly sliced", "Large handful cilantro leaves, roughly chopped", "2 limes", "Corn tortillas or chips", "Sliced avocado (optional)"]

["Put the Wondra in a shallow dish and season generously with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess.", "Heat a large saute pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.", "In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary. Serve in a pretty bowl with the tortillas and chips, and avocado if you like."]

food52.com/recipes/7630-fish-salpicon

0Gathered

["Wondra", "Salt", "tilapia", "Vegetable oil", "hot chili", "scallions", "handful cilantro", "limes", "tortillas", "avocado"]

Shrimp Couscous Salad

["12 uncooked, peeled shrimp", "1 1/3 cups Israeli couscous", "1/2 cup bulgur wheat", "1/3 cup cranberries", "1/4 cup flaked almonds", "1 ripe tomato", "2 tablespoons fresh mint", "3 tablespoons fresh chives", "3 tablespoons fresh parsley", "2 tablespoons fresh squeezed lemon juice", "4 tablespoons olive oil"]

["Add the bulgur wheat with 1 cup cold water to a medium saucepan. Bring to the boil, then turn down low and cover and simmer for 12 - 15 minutes or until the liquid is absorbed.", "Meanwhile, saute the shrimp in another fry pan, in a little butter and extra olive oil, until just pink.", "Remove the shrimp from pan, cut into bite sized pieces (ensuring all shell is removed) and set aside.", "Add the couscous to the pan, and saute in additional olive oil for about 5 minutes or until golden. Slowly add 1 3/4 cups boiling water, cover and simmer over medium heat until water is absorbed (about 15 minutes).", "Add the diced tomato to the pan when the coucous is almost cooked.", "Combine in a large bowl the bulgur wheat, couscous & tomato and the diced shrimp. Add the dried cranberries (chopped finely) and the shredded herbs. Toss all the combine. Toss with the dressing (lemon juice & olive) and season with salt and pepper to taste. Top with flaked almonds and serve immediately at room temperature, or chill until required and serve cold."]

food52.com/recipes/11444-shrimp-couscous-salad

0Gathered

["shrimp", "couscous", "bulgur wheat", "cranberries", "almonds", "tomato", "fresh mint", "fresh chives", "fresh parsley", "fresh squeezed lemon juice", "olive oil"]

Appley Lemon Curd

["4 large whole eggs, room temperature", "3/4 cup granulated sugar", "1/4 cup fresh squeezed lemon juice", "1 pound apples, peeled, seeded and chopped (to yield 3/4 cup apple puree)", "1/4 cup water", "juice of half a lemon", "1 pinch of kosher salt", "8 tablespoons unsalted butter, cut into cubes, softened"]

["Stew the apples with the water and the juice of half a lemon. Apples should be very soft, almost fluffy looking. When done, strain apples over a bowl to catch the juice - it is yummy, so don't throw away. Save it for a cocktail or something else creative. Puree the apples in a mini chopper. Measure out 3/4 cups puree, and set aside.", "In a small saucepan, mix together the eggs, sugar, lemon juice, apple puree, and salt, until smooth.", "Place saucepan over low heat. Add butter. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes or so. Raise the heat just a smidge, and continue cooking, stirring continuously, until mixture resembles a loose pudding, and coats the back of a spoon, about 5 to 10 minutes or so more. Note: at no point should you let the mixture boil, or you'll make scrambled eggs.", "Pour into clean jars, cool slightly, and store in refrigerator, where it will further thicken.", "Alternatively, you can cook the curd in a double boiler, if you're more comfortable.", "Serve warm, or room temp. If you don't mind the slight applesaucey texture, serve cold. Otherwise, let the cold curd go for a minute in the mini chopper or blender for a silkier feel."]

food52.com/recipes/24880-appley-lemon-curd

0Gathered

["eggs", "sugar", "fresh squeezed lemon juice", "apples", "water", "lemon", "kosher salt", "unsalted butter"]

Chic Cucumber, Avocado And Asparagus Salad With A Twist

["2 medium size cucumber", "1 avocado", "6 stems of asparagus", "2 slices of prociuto", "1/4 cup roasted pistachios", "Sprig fresh dill", "Splash black truffle oil", "coarse sea salt and pepper to taste", "Tablespoon fresh lemon juice", "6 leaves fresh mint"]

["To make and plate the salad:", "This salad is built on the plate in which it will be serving.", "First cut cucumber, asparagus avocado, mint and dill (For the cucumber and asparagus use a mandoline slicer).", "Take two plates and start placing in the middle cucumber first, when randomly place asparagus and avocado.", "Add prosciutto and roasted pistachios on top.", "Garnish with mint and dill.", "Drizzle fresh lemon juice and truffle oil over the salad.", "Finish with the sea salt and black pepper."]

food52.com/recipes/80873-chic-cucumber-avocado-and-asparagus-salad-with-a-twist

0Gathered

["cucumber", "avocado", "asparagus", "prociuto", "pistachios", "dill", "black truffle oil", "salt", "lemon juice", "mint"]

The 3-Generation Meat Loaf And A Glimpse Back In Time

["The Loaf", "1 pound ground beef (85% lean)", "1 cup fresh bread crumbs (2 slices fresh bread; coarse crumbs)", "1 small onion, minced (1/3 to 1/2 cup)", "1 tablespoon finely minced celery", "1/2 of an 8-oz can tomato sauce", "1 large egg, beaten", "1/2 teaspoon salt", "1/4 teaspoon pepper (or more to taste)", "1/8 teaspoon poultry seasoning", "1-1/2 teaspoons Worcestershire sauce", "1/2 teaspoon yellow prepared mustard", "The Sauce", "1/2 can tomato sauce", "1/2 can water", "2 tablespoons brown sugar, packed", "2 tablespoons yellow prepared mustard", "2 tablespoons white vinegar"]

["Toss beef and bread crumbs together loosely but thoroughly. Blend in remaining ingredients. Form into a loaf.", "Place in a shallow baking dish and put in preheated 350-degree F oven while preparing the sauce.", "In a small saucepan, combine the other half can of tomato sauce, water, brown sugar, mustard, and vinegar. Heat to boiling, stirring or whisking to blend thoroughly.", "Pour sauce over meatloaf and continue baking 1 hour longer, basting with the sauce after 30 minutes.", "Note: If doubling quantity, form into two separate loaves and bake in two separate 8-inch square baking dishes"]

food52.com/recipes/25553-the-3-generation-meat-loaf-and-a-glimpse-back-in-time

0Gathered

["ground beef", "bread crumbs", "onion", "celery", "tomato sauce", "egg", "salt", "pepper", "poultry seasoning", "Worcestershire sauce", "mustard", "tomato sauce", "water", "brown sugar", "mustard", "white vinegar"]

Homemade Orange And Pear Liqueurs

["For the Orange liqueur", " 8 medium Navel oranges", " 2 lemons or limes", " 1 (750 ml) bottle vodka, I used Grey Goose", " 2 cups water", " 2 cups sugar", "For the Pear liqueur; Makes about 3 pints", " 2 large Bartlett Pears", " 2 Apples (optional)", " 1 (750 ml) bottle vodka, I used Grey Goose", " 2 1\" cinnamon sticks", " 1 vanilla bean (I used 1/2 cup vanilla rum)", " 1 cup Simple Syrup", " Peel of 2 lemons or limes (I used Meyer lemon)"]

["To make the Orange Liqueur: Select oranges that are free of external blemishes and have bright orange peels. To preview the flavor of the liqueurs smell the oranges as you squeeze them gently to release the essence of the oils.", "Rinse all the oranges in cold running water and pat them dry with a clean kitchen towel. Lemon or lime can be added to the oranges to give the liqueur a tart citrus bite.", "Peel away the thin outer layer of the oranges using a vegetable peeler. Press lightly as you peel to avoid cutting away any of the orange's white pith. The orange peels should be so thin that you can see light through them.", "Slide the sliced peels into a 33.5 oz (950g) glass jar, and pour in the vodka. Seal the jar securely.", "Place the sealed jar in a cool dark place (I keep mine under the kitchen table) and allow the peels to soak for 2 (two) weeks. Agitate daily: Shake the sealed jar for three seconds.", "Bring 2 cups of water to a slow boil in a saucepan over medium heat. Stir in 2 cups of sugar.", "Reduce the heat to low, and continue stirring until the sugar has completely dissolved.\r\nRemove the syrup from the heat, and allow it to cool uncovered for 30 minutes.", "Remove the lid from the glass jar, and cover the opening with a piece of cheesecloth that has been folded in four layers.\r\nPour the contents of the glass jar through the cheese cloth into the cooled sugar syrup.", "Pour the orange liqueur back into the empty glass jar, and seal the lid tightly.\r\nPlace the jar to the refrigerator for another two days of daily agitation. It's ready to be sipped or added to a homemade cocktail.", "To make The Pear liqueur: Avoid ones with cuts, bruises, dark spots, or decay. \r\n Slice pears (and apple if desired) and add to other ingredients, adding \r\nsugar syrup last. Stir gently and keep in a cool dark place for 2 weeks.", "Repeat the same process which is used for the Orange Liqueur, except you add the simple syrup together with all other ingredients. \r\n Strain and filter. Ready to use.", "Note: You can use all the leftover oranges and lemons or limes for making a peel-less Orange Marmalade by first squeezing out the juice of 4 of them, cooking it with some sugar; then, when the syrup is thickened, adding segments of the remaining 4 oranges and 2 lemons and cooking for about 20 to 30 minutes longer.\r\nI also used before all of the delicious boozy pears and apples from the Pear Liqueur in a Clafouti (just drained them well) and add about 1 cup of any fresh fruit. This time of year, cranberry would be very nice."]

food52.com/recipes/15352-homemade-orange-and-pear-liqueurs

0Gathered

["oranges", "lemons", "vodka", "water", "sugar", "pints", "Bartlett", "Apples", "vodka", "cinnamon sticks", "vanilla bean", "Simple Syrup", "lemons"]

Candy Cane Cookies

["1/2 cup non-hydrogenated shortening (I use Spectrum organic.)", "1 stick unsalted butter, at room temperature", "1 cup sifted confectioners' sugar", "1 egg, at room temperature", "1 teaspoon vanilla", "1 1/2 teaspoon almond extract (or 1/2 teaspoon peppermint extract)", "2 1/2 cup sifted flour", "1 teaspoon salt", "1/4 teaspoon red food coloring (or more, if necessary)", "2 ounces candy canes (to make 1/2 cup, crushed)", "1/2 cup granulated sugar"]

["Cream the butter, shortening and confectioners' sugar. I use a stand mixer on medium speed for about 4 minutes, scraping down after 2.", "Add the egg, vanilla extract and almond (or peppermint) extract and mix well to combine. (Another 2 minutes should do it.)", "Sift the flour and salt into the creamed mixture and fold it in, to combine.", "Divide the dough in half. (On a kitchen scale, I get about 320 grams per half.)", "Into one half, mix the food coloring, using the back of a spoon. It should be a bright pink!", "Wrap the half batches of dough separately and chill overnight (or 2-3 hours, until nice and cold).", "While the cookie dough is chilling, crush the candy canes with a few tablespoons of sugar until you have a fine pink powder speckled with tiny red shards. Using a food processor doesn't work well because the candy canes stick to the blades. It helps to freeze the candy cane for 20 - 30 minutes before crushing them. I break the candy cane into a few pieces and then line those up in the bottom of a tough (freezer) zipper lock bag, add a couple tablespoons of white sugar to the bag, and roll the bag around the candy three or four times. I hit the bag five or six times with a French rolling pin -- others have suggested using a hard mallet -- and then pick out the large pieces of candy canes, pour most of the small bits and powder into a small bowl, and then return the larger pieces to the bag and repeat the process, a few times if necessary.", "When ready to bake, heat oven to 350 degrees (or 325 if using a convection oven and your manufacturer recommends that reduction). Line two cookie sheets with parchment.", "Take heaping tablespoons of each dough, roll them (separately) into 6 -7\" logs between your palms, then twist a pink strip with a plain strip and form into a candy cane shape, flattening very slightly onto the parchment lined baking sheet. Leave about 2 inches between canes. The dough is harder to work with when very warm, so if you are working with children or otherwise not working quickly, keep a portion of the dough in the fridge until you use it.", "Bake for about 10 minutes, until very slightly browned on the edges. Remove and allow to cool on the cookie sheet.", "While the cookies are still warm, sprinkle them with the pink candy cane and sugar powder, pressing very gently to help it melt and thus adhere. Allow them to finish cooling on a wire rack.", "I hope you enjoy these. ;o)", "N.B. I take a somewhat industrial approach to shaping these, adopting the following efficiency-increasing procedures. I first plop little lumps of chilled dough onto a parchment lined sheet, making an effort to keep them uniform, and truing up any that aren't. I also check to make sure I have equal numbers of pink and white! I roll the dough between my palms into logs, but when they're about 3 inches long, put them down onto another cookie sheet (parchment covered) and quickly roll them back and forth on the sheet, using flattened fingers. This shapes them more evenly. Once all the logs are rolled, I wrap and shape all at once.", "Also, for those of you who take a project management approach to your holiday baking, organizing your time spent to achieve efficiencies by grouping like tasks together: it works particularly well to prep your candy canes for these cookies at the same time you're breaking candy canes for peppermint bark."]

food52.com/recipes/20160-candy-cane-cookies

0Gathered

["non-hydrogenated shortening", "unsalted butter", "confectioners", "egg", "vanilla", "almond", "flour", "salt", "\u00bc", "canes", "granulated sugar"]

Beef Satay

["1/3 cup soy sauce", "1-2 garlic clove , grated or minced", "1 inch ginger, grated or minced", "black pepper", "1 lime, juice", "2 shallot, sliced", "2 pounds eye round beef", "10-12 thin, 8-inch-long bamboo skewers, soaked in water for 30 minutes"]

["Slice the beef into thin slices against the grain, it is easy to slice if the meat is half frozen.", "Make a marinade in the bowl.", "Add the sliced beef to the bowl and combine it with the marinade, allow the beef to marinate for 3-4 hours.", "Thread the beef slices onto two pre-soaked bamboo skewers, weaving.", "Grill the beef about 2 to 5 minutes (depending on how hot the fire is), turn the skewers over and continue grilling for another 2 to 5 minutes, do not overcook."]

food52.com/recipes/36073-beef-satay

0Gathered

["soy sauce", "garlic", "ginger", "black pepper", "lime", "shallot", "beef", "thin"]

Oreo Balls

["8 ounces (1 package) cream cheese, softened", "36 Oreo cookies, finely crushed", "8 ounces (2 packages, 4 ounces each) Baker's Semi-Sweet Chocolate, broken into pieces, melted", "8 ounces (2 packages, 4 ounces each) Baker's White Chocolate, broken into pieces, melted"]

["Mix cream cheese and 3 cups cookie crumbs with spatula until blended.", "Using hands, shape into 48 balls about 1 inch in size. This is about 1 bite, so adjust accordingly if you'd like a heftier treat.", "Freeze for 10 minutes on wax paper-line cookie sheet.", "Coat half of the balls in melted semi-sweet chocolate and half in melted white chocolate. Place in single layer in shallow waxed paper-lined pan and sprinkle with remaining cookie crumbs.", "Refrigerate or freeze for 1 hour or until firm."]

food52.com/recipes/77014-oreo-balls

0Gathered

["cream cheese", "cookies", "Chocolate", "White Chocolate"]

Cinderella Pumpkin Butter

["12 cups Cinderella pumpkin puree, from 2 medium or 1 large pumpkin", "1 1/2 cups sugar (coconut palm for me)", "1 tablespoon cinnamon", "1 teaspoon ground ginger", "2 teaspoons allspice", "1/2 teaspoon cloves", "1 cup apple cider or juice", "2 cinnamon sticks", "3 tablespoons maple syrup"]

["To roast your pumpkin: Preheat oven to 400. Cut pumpkin in half, scoop out seeds and inner flesh. Cut into wedges and roast cut-side down for 40-50 minutes, or until flesh is soft. Scoop out flesh and puree.", "Turn your slow cooker on to its \"low - 8 hr setting\". Add pumpkin puree and the remaining ingredients; stir to combine. Place lid askew to let steam out, and stir mixture occasionally over the next 8 hours. When mixture has thickened and reduced by 1/3, remove cinnamon sticks and run immersion blender to achieve smoother texture.", "If preserving, process in a canning water bath 10 minutes. Pumpkin butter MUST NOT be stored at room temperature - even if it has been processed and vacuum sealed, store in the fridge. Will keep up to 6 months.", "Enjoy!"]

food52.com/recipes/18909-cinderella-pumpkin-butter

0Gathered

["pumpkin puree", "sugar", "cinnamon", "ground ginger", "allspice", "cloves", "apple cider", "cinnamon sticks", "maple syrup"]

Citrus Spelt Pancake

["1/2 cup All Purpose Flour", "1/2 cup Spelt Flour", "1 + 1/2 teaspoons Baking Powder", "1/4 teaspoon Baking Soda", "1/4 teaspoon Salt", "1/2 teaspoon Pure Vanilla Extract", "zest of 1 Medium Orange", "zest of 1 Lemon", "2 tablespoons Honey", "1 teaspoon Melted Butter", "1 Egg", "1 cup Milk"]

["In a small bowl combine all dry ingredients, whisk a few times to aerate the mixture.", "In the second bowl, combine egg and honey first, and whisk until honey is fully incorporated.", "Once combined, add in lemon and orange zest, melted butter, followed by the milk, and stir until incorporated.", "Make a well in your dry mixture and add in the liquid. Mix until just combined; do not over mix. A few lumps in the mixture should remain.", "Lightly butter non stick pan or skillet, and using a 1/4 measuring cup, spoon batter onto skillet that is on medium heat.", "Flip pancake once some bubbles come up, and the edges appear to be a little dry. Flip the pancake and cook until golden brown.", "Serve warm with maple syrup, or topping of choice."]

food52.com/recipes/27202-citrus-spelt-pancake

0Gathered

["Flour", "Flour", "+", "Baking Soda", "Salt", "Vanilla", "Honey", "Butter", "Egg", "Milk"]

A Very Odd (But Delicious) Pie

["1 pie crust, http://www.food52.com/recipes...mynewgotopie_crust", "5 small organic royal gala apples", "1 organic d'anjou pear", "1/2 lemon, juice and zest", "1 package stalbush healthberry blend (gourmet frozen berries)", "1/3 cup frozen wild blueberries", "1 shot good quality whiskey", "2 tablespoons organic butter", "1/4 cup light brown sugar", "1/4 cup dark brown sugar", "1 teaspoon natural vanilla extract", "2 teaspoons ground cinammon", "1 teaspoon flour", "2 tablespoons water", "1 recipe's worth of my crumble topping, http://www.food52.com/recipes...mycrumble_topping", "1/2 teaspoon fine sea salt", "1 teaspoon freshly cracked black pepper"]

["Peel core and chop the apples and the pears. Heat a skillet over medium high heat (not non-stick!!!!) Add the butter and let it melt and sizzle.", "Add the apples and pear pieces. Saute 1 minute. Add the lemon juice and zest. Add the sugar and let it bubble and reduce a little. Add the cinammon, salt and pepper, vanilla and the whiskey. Saute another minute. Make a slurry out of the water and flour. Add to pan and stir in.", "Add contents of the pan to prepared pie crust. Top with the frozen berries, arranging evenly over the top. Top with crumble topping. Bake at 375 in a preheated oven until crumble top is brown and pie is fragrant (about 20-30 minutes depending on your oven.)"]

food52.com/recipes/13668-a-very-odd-but-delicious-pie

0Gathered

["pie crust", "gala apples", "pear", "lemon", "healthberry", "blueberries", "shot good", "butter", "light brown sugar", "dark brown sugar", "natural vanilla", "ground cinammon", "flour", "water", "crumble topping", "salt", "freshly cracked black pepper"]

Ricotta Ravioli With Blueberry Pan Sauce

["12-16 fresh ricotta-filled ravioli (the fattest and creamiest you can find)", "2 tablespoons olive oil", "2 tablespoons unsalted butter", "1/2 cup blueberries", "1/2 cup grated Parmesan cheese", "Coarse Salt"]

["Drop the ravioli into a pot of well-salted boiling water and set a timer for the cooking time indicated on the package.", "Meanwhile, heat the olive oil and butter in a large saute pan. Once it starts to bubble, add in the blueberries and cook for a couple minutes until the blueberries start to melt a little.", "When the ravioli are done, lift them out of the water with a slotted spoon, not letting them drain too much (a little bit of pasta water will add thickness to the pan sauce), and add them to the blueberry pan sauce. Toss them around carefully, allowing them to get coated and to cook in the sauce for a minute.", "Sample the pan sauce; it should be slightly sweet. If it's too sweet, add more olive oil and butter to taste. Add salt to taste.", "Serve immediately with grated Parmesan cheese on top."]

food52.com/recipes/29889-ricotta-ravioli-with-blueberry-pan-sauce

0Gathered

["olive oil", "unsalted butter", "blueberries", "Parmesan cheese", "Salt"]

Spicy Buttermilk Fried Chicken

["2 cut-up fryer chickens", "1 1/4 quarts buttermilk, divided", "5 cups all-purpose flour", "3 tablespoons seasoned salt (like Lawry's)", "3 teaspoons black pepper", "2 teaspoons dried thyme", "2 teaspoons paprika", "2 teaspoons cayenne pepper", "1/4 cup organic milk", "1 pinch ground chili flake", "canola or vegetable oil for frying"]

["In a large glass bowl add your chicken and 1 quart of the buttermilk. Refrigerate this glorious mix overnight. Yes, overnight! This really creates that southern buttermilk taste once fried. The next day when you're ready to fry, remove the chicken from bowl let it sit out for about 30 mins to remove the chill.", "Pre-heat oven to 350!", "Bow 1 (large) - mix your spices and flour together. Bowl 2 (small) - mix your remaining buttermilk and regular organic milk. When you've got these good and ready, add the milk mix into the flour/spice mix and use a fork to combine but not over mix - you want some lumps in here! Note*** If you are worried about the spice/heat from the ingredients, downsize each one by 1/2 tsp.", "Heat 1 1/2 inches of cooking oil in a deep skillet or dutch oven over medium high heat to 365 degrees. Setup your chicken station with the mix and the chicken, thoroughly coating each piece of chicken in your mix before dropping it (gently) into the fryer. I would get 2-3 pieces ready at at time then add them all into the fryer at once. Fry those babies up for about 5 mins or until they get a nice golden brown texture. If you want rotate them one time about 2-3 mins into the process so both sides cook evenly. The most important part of this step is not to over-fry the chicken because we're going to finish them off with a hot bake in the oven.", "As each group of 2-3 pieces are ready to go, stick them on a baking sheet (or cooling rack over a baking sheet) and then into the oven for 15-20 mins."]

food52.com/recipes/37401-spicy-buttermilk-fried-chicken

0Gathered

["chickens", "buttermilk", "flour", "salt", "black pepper", "thyme", "paprika", "cayenne pepper", "milk", "ground chili flake", "vegetable oil"]

Ancho-Espresso Rubbed Ribs

["1 tablespoon Ancho powder", "1 teaspoon espresso ground coffee", ".5 teaspoons onion powder", ".5 teaspoons garlic powder", "1 tablespoon brown sugar", ".25 teaspoons dried thyme", ".5 teaspoons fresh cracked black pepper", "1 teaspoon paprika (if using smoked, reduce to .5 tsp)", ".5 teaspoons cumin", ".5 teaspoons Chimayo red chili powder - substitute cayenne, reduce to .25 tsp"]

["Mix all ingredients", "Remove membrane from the St. Louis style ribs", "Generously salt ribs with the amount of salt you would normally put on a finished product. Let stand 10 minutes. This will draw moisture to the surface.", "Apply rub all over ribs....(use gloves or your hands may be stained).", "For best results smoke at 275 for 3 hours, wrap in foil for 1 hour, remove from foil for 30 minutes or till done. Alternatively, cook indirect on a grill. Brush with a very light layer of your favorite BBQ, as an alternative, mix 1 C Catsup with .5 c vinegar, 1 TBS W. sauce, .25 C Brown Sugar and 1 TBS of this rub, simmer till thickened, (about 10 minutes)"]

food52.com/recipes/11246-ancho-espresso-rubbed-ribs

0Gathered

["Ancho powder", "espresso ground coffee", "onion powder", "garlic powder", "brown sugar", "thyme", "fresh cracked black pepper", "paprika", "cumin", "red chili powder"]

Dorie Greenspan'S 3-Ingredient Almond Crackle Cookies

["6 tablespoons (75 grams) sugar", "1 large egg", "1 1/4 cups (125 grams) sliced almonds (blanched or unblanched)"]

["Position the racks to divide the oven into thirds and preheat it to 325\u00b0 F. Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a teaspoon at hand.", "Whisk the sugar and egg together in a bowl for a minute or so, until well blended and just a bit thick. Add the almonds and whisk until evenly coated with the mixture. You need to use the batter right away - it separates as it stands. In fact, it's good to give the batter a stir or two as you're spooning it out.", "Each cookie needs 2 teaspoons of batter. Scoop the batter onto the baking sheets, leaving at least 2 inches of space between the mounds of batter, and flatten each mound with the back of a fork.", "Bake for about 20 minutes, rotating the pans midway through baking. The cookies should be toasted-almond beige, and dry and crackled on top. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. Carefully lift the free-form cookies with a wide spatula.", "Note: If your kitchen is cool and dry, you can keep these in a tin or paper bag overnight. Keep them longer, and they might soften, a condition easily reversed: Place the cookies on a lined baking sheet and warm them in a 350\u00b0 F oven for about 6 minutes; cool on the sheet."]

food52.com/recipes/67683-dorie-greenspan-s-3-ingredient-almond-crackle-cookies

0Gathered

["sugar", "egg", "almonds"]

Beetroot Tarte Tatin

["4 Medium size beetroots", "50 grams Muscovado sugar", "1 teaspoon Nutmeg", "50 grams Butter", "1 tablespoon Honey", "1/4 Lemon juice", "Salt&Pepper", "2-4 Puff Pastry", "1 tablespoon Orange Zest", "1 tablespoon Orange Juice"]

["Wash and Clean your Beetroots.", "Put them in an aluminuim foil. Add 1/2 orange zest, salt and pepper. Cook in the oven untill lightly soft.", "Cool down and peel and cut into quarters.", "In an 18-20 cm iron skillet melt butter and sugar. Place the beetroots. Add honey orange juice, 1/2 zest,nutmeg. Caramelise them for 5-10 minutes. Put the puff pastry on top of the beets,tuck the sides in.", "Cook in oven 200C until golden."]

food52.com/recipes/54243-beetroot-tarte-tatin

0Gathered

["beetroots", "Muscovado sugar", "Nutmeg", "Butter", "Honey", "Lemon juice", "Salt&Pepper", "Pastry", "Orange Zest", "Orange Juice"]

Wild Maine Blueberry Jam

["6 cups crushed blueberries from about 2 quarts berries (slightly underripe berries work best)", "6 cups sugar", "1/4 teaspoon ground cinnamon", "1 pinch salt", "juice of half a lemon"]

["Combine the berries and sugar in a large, heavy pot over high heat. Cook, stirring frequently, until the berries have released a lot of juice and have just begun to simmer.", "Stir in the cinnamon, salt and lemon juice and return to a gentle, rolling boil. Boil the jam for about 40 minutes, stirring frequently, until it is quite thick and a small dollop spooned onto a plate and set aside to cool for a minute does not run when you tip the plate to one side.", "Fill 8 one-cup glass jars, sterilized according to the jar manufacturer's instructions, and then process according to the manufacturer's instructions.", "Once the jars have cooled, to make sure all of the lids are sealed, push down on the center of each. If the lid pops back up, the jar isn't sealed; you should refrigerate and eat any jam in unsealed jars within a couple of weeks. Properly sealed jars will keep in a cool, dry place for several months."]

food52.com/recipes/860-wild-maine-blueberry-jam

0Gathered

["blueberries", "sugar", "ground cinnamon", "salt", "lemon"]

Brown Butter-Mocha Cookies

["1/2 cup butter (1 stick), cut into small pieces", "1 cup all-purpose flour", "2 to 3 teaspoons instant coffee powder, depending on strength of the coffee", "1 tablespoon cocoa powder", "1/2 teaspoon salt (omit if using salted butter)", "1/4 teaspoon baking soda", "1/4 teaspoon baking powder", "1 tablespoon cornstarch", "1 tablespoon neutral oil (canola, safflower, etc.)", "1/4 cup sugar", "1/2 cup brown sugar, packed", "1 egg, beaten", "1 teaspoon vanilla extract", "1 cup chopped chocolate"]

["In a small saucepan, melt the butter over low heat, whisking constantly. When butter is fully melted, raise the heat to medium and continue whisking until butter starts to turn brown and starts to smell nutty, about 2 to 3 minutes. Pay close attention because the butter can easily burn. Pour into the bowl of a stand mixer with the oil and place in the fridge until it returns to room temperature and is a little solid, about 25 to 30 minutes.", "In a small mixing bowl, combine the flour, coffee powder, cocoa powder, salt (if using), baking soda, baking powder, and cornstarch. Mix well.", "After the butter has cooled, add the sugars to the bowl and cream with the mixer until light and fluffy, about 4 minutes. Slowly add in the egg and vanilla and beat until fully combined. Add in the entire flour mixture and mix slowly until just combined. Do not overmix. Fold in chopped chocolate.", "Cover the dough with plastic wrap and let chill in the fridge for at least an hour, but preferably overnight.", "Preheat oven to 350\u00b0 F. Take cookie dough out of the fridge. If the dough is too hard to scoop, let stand at room temperature until malleable, 10 to 15 minutes.", "Using a cookie scoop, scoop out dough onto a parchment-lined baking sheet. Bake at 350\u00b0 F for 8 minutes, then turn off the oven without opening it, keeping the cookies inside, and leave for 2 minutes. Remove from oven and let cool before eating."]

food52.com/recipes/38973-brown-butter-mocha-cookies

0Gathered

["butter", "flour", "coffee powder", "cocoa powder", "salt", "baking soda", "baking powder", "cornstarch", "neutral oil", "sugar", "brown sugar", "egg", "vanilla", "chocolate"]

Peter'S Savory Cake

["1 3/4 cups all-purpose flour", "1 tablespoon baking powder", "1/2 teaspoon chili flakes"]

["Preheat oven 350 degrees F. Grease loaf pan (10\" x 5\" x 2 3/4\")", "Break eggs whisk until fluffy, then add milk, olive oil and mix well."]

food52.com/recipes/15523-peter-s-savory-cake

0Gathered

["flour", "baking powder", "chili flakes"]

Grilled Flank Steak With Asian Green Sauce (Shiso, Miso, Daikon & Pear)

["For the Steak", "1 1/4- 1 1/2 pound flank steak", "kosher salt", "For the Asian Green Sauce (Shiso, Miso, Daikon & Pear)", "4-5 sweet basil leaves cut into chiffonade (for 1/4 cup)", "6-7 green shiso leaves cut into chiffonade (for 1/3 cup)", "1 1/2 teaspoons Meyer lemon zest (I used one small lemon)", "1 medium garlic clove, minced", "2 teaspoons white miso", "2 teaspoons Meyer lemon juice, plus more to taste", "1 tablespoon grated daikon (remove outer layer of skin with a sharp knife or peeler)", "5 tablespoons extra virgin olive oil", "1/2 teaspoon sesame oil", "2 tablespoons Asian or Korean pear, minced"]

["START ONE DAY AHEAD:\r\nDust both sides of steak with salt. Roll steak and place in a bowl. Cover with plastic wrap and refrigerate overnight.", "Remove steak from fridge and then get your grill going. You want to let your steak come up to room temperature before cooking.", "While waiting for your grill to heat up and steak to reach room temperature, make the Asian green sauce by combining ingredients in a bowl. Gently stir to mix thoroughly. Taste for lemon juice and add more if desired. Set aside until ready to eat.", "Pat both sides of steak dry with a paper towel. Grill steak until well seared with a nice crust on one side, about 4-6 minutes. Flip steak using tongs and continue grilling on the other side until cooked to your liking, about another 4-5 minutes (give or take a few minutes depending on the heat of the fire and thickness of your steak).", "Transfer meat to a cutting board and let steak rest for 10 minutes.", "Slice meat against the grain at a slight angle to desired thickness. Serve immediately with Asian green sauce and steamed rice (if desired). Enjoy!"]

food52.com/recipes/13420-grilled-flank-steak-with-asian-green-sauce-shiso-miso-daikon-pear

0Gathered

["flank steak", "kosher salt", "Green Sauce", "sweet basil", "lemon zest", "garlic", "white miso", "lemon juice", "grated daikon", "extra virgin olive oil", "sesame oil", "Asian"]

Raspberry Lemonade Scones

["2 cups Self Raising Flour", "2 tablespoons Castor Sugar", "1/2 cup cups Greek yoghurt", "1/2 cup cups Raspberry Lemonade Remedy Kombucha", "1/2 cup Frozen or Fresh Raspberries", "2 tablespoons Milk"]

["Preheat oven to 200C.", "Sift flour into a large bowl and mix through castor sugar.", "Add in yoghurt and Kombucha. Use a a knife to cut through the mixture and mix in wet ingredients. Then tip out onto a lightly floured surface.", "Carefully knead the mixture until it all comes together. Be careful not to over knead as this will cause the scones to be tough.", "Carefully knead in the raspberries then use your hands to flatten dough into a disc about 1inch thick.", "Use a floured scone cutter to cut out scones and place on a lined baking tray. Repeat with remaining scones.", "Brush the scones with milk and bake in the oven for 10-15 until golden brown.", "Remove from oven and enjoy hot with greek yoghurt and raspberry chia jam!!"]

food52.com/recipes/70483-raspberry-lemonade-scones

0Gathered

["Flour", "Sugar", "Greek yoghurt", "Fresh Raspberries", "Milk"]

Chicken In A Jar

["3 whole chickens", "1/2 cup sea salt", "whole black peppercorns", "bay leaf"]

["Cut the chickens in 8-10 portions each", "Sprinkle with the sea salt, masage well and put in a colander to drain overnight (or at least for 12 hrs)", "Sterilize your jars and at the bottom of each put a few black peppercorns and a bay leaf", "Add a layer of chicken, pushed down properly, knuckles working hard. Then a sprinkle of sea salt, a bay leaf and a few more black peppercorns on top. Repeat till the jar is full (3-4 layers max) Finish with 3-4 peppercorns and a last bayleaf", "Close the jars tightly and put on a rack in a large pot. Fill with water up to a cm above the jars. Bring to boil and let them bubble away for 2 hrs", "Take out of the pot and let them rest overnight before opening and enjoying. They will keep up to a year in a dark cupboard (as long as the lids are closed airtight)\r\nOnes opened, refrigerate and eat within 3 days"]

food52.com/recipes/26573-chicken-in-a-jar

0Gathered

["chickens", "salt", "black peppercorns", "bay leaf"]

Bagna Cauda Toasts With Radicchio, Egg, And Avocado

["10 anchovy fillets (olive oil-packed)", "3 garlic cloves", "2 tablespoons unsalted butter", "1/2 cup extra virgin olive oil", "Finely grated zest + juice from 1 lemon (about 1 teaspoon zest and 3 tablespoons juice)", "Sea salt, to taste", "8 hard-cooked eggs, thinly sliced", "1 large head of raddichio (10 to 12 ounces), core removed, any bruised leaved discarded, and thinly sliced", "1 cup baby arugula", "1/3 cup Pecorino Romano, finely grated", "1 avocado, cut into small cubes", "1 long stalk celery, thinly sliced on the diagonal", "8 thick slices of good quality, crusty bread, toasted"]

["For bagna cauda dressing: Using a mortar and pestle, sharp knife, or mini food processor, pulverize the anchovies and garlic to a smooth paste. Transfer the paste to a small saucepan or skillet, and add butter and olive oil. Bring the mixture to a bare simmer over low heat; you should faintly hear the garlic and anchovy sizzle, and the anchovy should melt into the oil. Cook for about 5 minutes, then remove from heat. Add lemon zest and juice, and whisk until emulsified. Season with sea salt and/or more lemon juice, to taste.", "For hard-cooked eggs: In a large saucepan with tight-fitting lid, add eggs and cover with about 2-inches of cold water. Bring to a boil, then immediately remove from heat, cover the pan, and a set a timer for 10 minutes. When timer goes off, drain the pot and transfer the eggs to a large bowl of cold water to stop the cooking process. Once cooled, strain the water from the bowl. To peel, tap each egg a few times to crack its shell, then gently roll to break the shell completely. Peel under running water for ease.", "For radicchio (OPTIONAL STEP to lessen the radicchio's bitterness, from Toro Bravo's Radicchio Salad with Manchego Vinaigrette): Fill a large bowl with water, and add ice to make it icy cold. Remove ice, then add the radicchio to the water. Let radicchio sit for about 15 minutes, then strain and spin dry in a salad spinner. Be sure to remove ice from the water *before* adding the radicchio; otherwise, you'll have to fish out small pieces of ice.", "For assembling toasts: In a large bowl, toss radicchio and arugula with Pecorino until evenly coated. Add the dressing, a little at a time, and toss to coat, tasting a few pieces of radicchio along the way to get the right amount of dressing. You want an assertively dressed but not overdressed salad. Gently fold in sliced egg, avocado, and celery. Drizzle a little more dressing over the salad, if needed. Brush each slice of toasted bread with the dressing, then pile high with the salad. Top with a few grains of sea salt (to taste). Eat with a fork and knife, or just pick it up and prepare to be messy. Leftover dressing can be tightly covered and refrigerated for a day; gently rewarm it over low heat before using."]

food52.com/recipes/26877-bagna-cauda-toasts-with-radicchio-egg-and-avocado

0Gathered

["anchovy", "garlic", "unsalted butter", "extra virgin olive oil", "lemon", "salt", "eggs", "head of raddichio", "baby arugula", "Pecorino Romano", "avocado", "celery", "crusty bread"]

Cheddar Sriracha Cornbread Donuts

["1/2 cup stone ground medium grind cornmeal", "1/2 cup whole wheat flour", "1 teaspoon baking powder", "1/4 teaspoon baking soda", "1/4 teaspoon fine grain sea salt", "1 large egg (at room temp)", "2/3 cup low-fat buttermilk (at room temp)", "1 tablespoon butter, melted and cooled", "1/2 cup shredded cheddar cheese (sharp cheddar tastes best)", "1 tablespoon Sriracha sauce", "1 tablespoon finely chopped green onions or sun-dried tomatoes (optional)"]

["Preheat your toaster oven or oven to 425 F and grease a six-cavity donut pan.", "In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.", "Make a well in the center of the cornmeal/flour mixture, add egg to well and whisk together.", "Stir in the buttermilk and melted butter.", "Stir in the Sriracha, cheddar cheese and green onions/sun-dried tomatoes (if using).", "Spoon mixture into the cavities of the prepared pan (the cheddar will make it look a bit lumpy).", "Bake donuts at 425 F for 14 to 16 minutes.", "Allow donuts to cool in pan for at least 5 minutes before running an offset spatula around the edges of the donuts. Remove from pan and enjoy."]

food52.com/recipes/41174-cheddar-sriracha-cornbread-donuts

0Gathered

["stone ground", "whole wheat flour", "baking powder", "baking soda", "salt", "egg", "low-fat buttermilk", "butter", "cheddar cheese", "Sriracha sauce", "green onions"]

Apple Pie Punch

["Apple Cider Syrup", "2 cups apple cider", "1 1/2 cups turbinado sugar, or other sugar in the raw", "1 cinnamon stick", "1/2 teaspoon nutmeg", "Apple Pie Punch", "2 bottles Prosecco (750 ml each), chilled", "1 1/3 cups Apple Cider Syrup", "2/3 cup Tuaca liqueur", "1 small lady apple, cut into 5 slices across the equator"]

["For the Apple Cider Syrup:\r\n\r\nBring sugar, cinnamon, nutmeg and cider to a boil. Stir until sugar is dissolved. Turn off heat. Let cool. You'll have extra syrup, so store in fridge. Use on waffles or in a hot toddy. Yum!", "For the Apple Pie Punch:\r\n\r\nMix 2 bottles Prosecco with the apple cider syrup and Tuaca. Float apple slices on top. Pretty! If desired, grate a tiny bit of fresh nutmeg over the drink, for a little extra apple pie flavor."]

food52.com/recipes/15035-apple-pie-punch

0Gathered

["Apple Cider Syrup", "apple cider", "turbinado sugar", "cinnamon", "nutmeg", "Apple Pie", "bottles", "Apple Cider Syrup", "liqueur", "lady apple"]

Pretty Peach Tart

["1 cup Flour", "8 tablespoons Butter", "2 tablespoons Granulated Sugar", "4 ounces Cream Cheese", "1 teaspoon Lemon Juice", "1 tablespoon Flour", "4 tablespoons Whipped Cream", "1 Egg White", "1 teaspoon Granulated Sugar", "3 Fresh Peaches, peeled", "1/2 cup Granulated Sugar", "2 cups Water", "1 tablespoon Lemon Juice", "4 tablespoons Whipped Cream"]

["Preheat the oven to 350 degrees F.", "Make peach compote. Cut peaches in half and remove the seed. In a large sauce pan, put peaches, 1/2 cup of granulated sugar, 1 tablespoon of lemon juice and 2 cups of water. Bring to a boil. Reduce heat and simmer for 5-10 minutes. Let cool.", "Make crust. In a bowl, cream 8 tablespoons of butter. Add 2 tablespoons of granulated sugar and 1 cup of flour. Mix well. Work with hands until dough almost holds together. Divide the dough into 6 and press lightly buttered muffin pan. Poke holes in bottom and side of crust. Bake for 15-17 minutes.", "In the mean time, make cheese cream. In a bowl, beat 4 oz of cream cheese, add 1 tablespoon of granulated sugar, 1 teaspoon of lemon juice, 1 tablespoon of flour and 3 tablespoons of whipped cream Mix well.", "In another bowl, combine 1 egg white and 1 teaspoon of granulated sugar. Whip until the stiff peaks are just formed and then add to the cheese cream", "Pour the cheese cream into each crust and bake at 350 degrees F for 20-23 minutes. Let cool.", "Spread 1 tablespoon of whipped cream on each tart and place 2 sliced peach compote on top."]

food52.com/recipes/14073-pretty-peach-tart

0Gathered

["Flour", "Butter", "Sugar", "Cream Cheese", "Lemon Juice", "Flour", "Whipped Cream", "Egg", "Sugar", "Peaches", "Sugar", "Water", "Lemon Juice", "Whipped Cream"]

Queen Of Siam Orzo Stew

["1 tablespoon vegetable oil", "2 shallots, julienned", "4 stalks of lemongrass, 4 inches long and tied in a not", "1 cup orzo pasta", "2 garlic cloves, minced", "2 to 4 teaspoons red curry paste, add more if you want it hotter", "2 tablespoons fish sauce", "2 cups chicken stock", "1/3 to 1/2 cups unsweetened coconut milk", "1 cup Thai basil, larger leaves torn in half", "1 cup cherry tomatoes, halved or diced tomatoes", "1/2 cup green onion, sliced thin", "limes as needed"]

["Place a 1 1/2 quart sauce pan over medium high heat. Add the oil and when it begins to shimmer add the shallots.", "Once they start to color add the orzo and cook it till it starts to become brown and toast. Add the garlic, curry paste and lemongrass. Stir a few times until fragrant and then add the fish sauce and the stock.", "Bring it to a boil, reduce the heat and add the coconut milk and cook it until the pasta is tender. If you need more liquid add it. The dish should not be dry but it shouldn't be to soupy either so adjust accordingly. Remove the lemongrass stalks.", "Add half the green onions, tomatoes and basil. Stir and cook until the basil is wilted, about a minute. Serve immediately with limes for squeezing over the top and green onions for garnish."]

food52.com/recipes/5619-queen-of-siam-orzo-stew

0Gathered

["vegetable oil", "shallots", "stalks of lemongrass", "orzo pasta", "garlic", "red curry", "fish sauce", "chicken stock", "unsweetened coconut milk", "basil", "cherry tomatoes", "green onion"]

Purple Sweet Potato And Haupia Pie

["Crust and Sweet Potato Filling", "2 cups plain graham cracker crumbs", "1 cup unsalted butter, melted and cooled but still liquid, divided", "1 teaspoon kosher or fine sea salt, divided", "2 large Okinawan purple sweet potatoes (about 2 pounds)", "1 teaspoon ground cinnamon", "1/2 teaspoon ground ginger", "1/4 teaspoon ground nutmeg", "3/4 cup light brown sugar", "2 large eggs, lightly beaten", "1 12-ounce can evaporated milk", "2 teaspoons vanilla extract", "Haupia Topping", "1/2 cup granulated sugar", "1/3 cup cornstarch", "2 cups canned coconut milk (full-fat is best)", "1 cup water", "1 tablespoon light rum (optional)", "lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish"]

["Preheat oven to 325\u00b0F.\r\n\r\nCombine the graham cracker crumbs, 1/2 cup of the melted butter, and 1/2 teaspoon of the salt. Mix well until the mixture looks like wet sand. Pour into a 9-inch by 13-inch baking dish and press the crust firmly and evenly into the pan (it only needs to cover the bottom). Bake for 10 minutes and allow to cool slightly.\r\nWhile the crust is in the oven, start the filling.", "Halve the sweet potatoes and place them in a pot with enough water to cover them well. Bring them to a moderate boil and cook them until the point of a sharp knife penetrates the thickest part of the potato easily, which will take anywhere from 15-30 minutes, depending on the size of the potatoes. Remove them from the water and cool until they can be handled easily. Remove the skins, then mash the flesh with a potato masher (smoother is better, but a few lumps won't hurt).", "Raise the oven temperature to 400\u00b0F.", "Measure out 2 1/2 cups of mashed sweet potatoes into a large bowl. Add in the rest of the ingredients (including the rest of the butter and salt), and whisk them together thoroughly.", "Pour mixture into the prepared crust. Bake for 15 minutes. Lower the temperature to 325\u00b0F and cook for 30-35 minutes more, turning the pan once during cooking. The pie is cooked when the center is set and doesn't jiggle when the pan shakes.", "Remove from the oven and place on a rack to cool.\r\nWhile the pie bakes, make the haupia.", "In a heavy-bottomed saucepan, combine the ingredients (minus the shredded coconut and macadamias), and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Remove from heat and allow to cool just until it is no longer hot.", "Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.", "Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Slice into 15 rectangles, and serve cold or at room temperature."]

food52.com/recipes/22149-purple-sweet-potato-and-haupia-pie

0Gathered

["Crust", "graham cracker crumbs", "unsalted butter", "kosher", "purple sweet potatoes", "ground cinnamon", "ground ginger", "ground nutmeg", "light brown sugar", "eggs", "milk", "vanilla", "Haupia Topping", "granulated sugar", "cornstarch", "coconut milk", "water", "light rum", "nuts"]

English Treacle Tart

["250 g plain flour", "25g fine sugar", "115g cold unsalted butter", "pinch salt", "300g golden syrup", "1 heaped tablespoon black treacle", "1 zest and juice unwaxed lemon", "4 medium free range eggs", "25g breadcrumbs"]

["heat oven 180 c", "pulse flour,salt and butterin food processor until resembles breadcrumb texture add few drops of iced water until dough forms wrap in cling film and refridgerate 1 hour", "roll out pastry and line loose bottem tart tin return to fridge for 30 min", "mix golden syrup and treacle with lemon juice and zest stir in breadcrumbs and gently pour into tart case .bake20 25 min until firm to touch . serve warm with creme fraiche ,or lemon sorbet"]

food52.com/recipes/10120-english-treacle-tart

0Gathered

["flour", "sugar", "cold unsalted butter", "salt", "golden syrup", "black treacle", "lemon", "range eggs", "breadcrumbs"]

Fairy Dusted Sugar Cookies

["Sugar Cookie", "1 cup butter (2 sticks)", "1/4 cup light brown sugar", "1 1/4 cups sugar", "2 eggs", "1 teaspoon lemon zest (or substitute 1 tsp vanilla extract, if you prefer)", "2 1/4 cups all purpose flour", "1 teaspoon salt", "1 teaspoon baking soda", "turbinado sugar", "Fairy Dust", "sugar", "freeze dried strawberries/cherries/blueberries (I found these, from a company called 'just tomatoes' at Whole Foods)", "lemon zest", "roasted coffee beans", "sea salt, pepper, matcha...?"]

["Melt one stick butter. Add to mixing bowl with sugars and beat.", "Cut other stick of butter into small pieces. Add to butter/sugar mixture and beat until light colored, scraping sides occasionally. Add eggs and vanilla and beat again until batter is smooth.", "Add flour, salt, and baking soda and mix to blend evenly.", "This step is very important: Refrigerate dough for at least 1 hour.", "Roll or scoop dough into walnut size balls. Coat with turbinado sugar, then with fairy dust. Do not flatten.", "Bake at 375 degrees for 10 minutes. Let cool.", "Notes: When using dusts made from acidic things, like fruit or coffee, the cookies tend to spread a little more. They need an extra minute or so in the oven. Cookies with lemon zest, ground snack foods, or with just turbinado don't spread as much and come out done in 10 minutes. Try to bake cookies in groups with similar types of dust. If you desire a cookie with more crumb and less chew (a little bit cakier), then add 1/4 tsp baking powder along with the other dry ingredients..", "Combine 2 Tbsp sugar with either a small handful of the freeze dried fruit, 2 Tbsp coffee beans or 1 Tbsp lemon zest in a coffee or spice grinder. Grind to fine powder. Remove to small bowl.", "Some items grind well on their own and don't need added sugar. These include cereal and chips.", "For sea salt or other spices, on can mix with sugar or just evenly distribute and press some into top of ball before cooking. You should feel free to change the proportions of sugar to your chosen item.", "The dusts shown in the picture are (clockwise from upper left): lemon, strawberry, coffee, green tea, sea salt, and blueberry."]

food52.com/recipes/3901-fairy-dusted-sugar-cookies

0Gathered

["Sugar", "butter", "light brown sugar", "sugar", "eggs", "lemon zest", "flour", "salt", "baking soda", "turbinado sugar", "Fairy Dust", "sugar", "blueberries", "lemon zest", "coffee beans", "salt"]

Balsamic Brussels & Tomatoes

["2 cups brussels sprouts, halved or quartered", "4 roma tomatoes, sliced", "1/4 cup balsamic vinegar", "2 tablespoons olive oil", "1 teaspoon Italian seasonings"]

["In a baking dish, combine ingredients until coated with spices and vinegar", "Bake at 375F for about 20 minutes or until sprouts are soft and starting to brown."]

food52.com/recipes/34556-balsamic-brussels-tomatoes

0Gathered

["brussels sprouts", "roma tomatoes", "balsamic vinegar", "olive oil", "Italian seasonings"]

Buffalo And Sweet Potato Chili

["1 pound buffalo stew meat, cut down into smaller cubes", "1/4 cup almond flour / meal", "1 onion, diced", "2 bell peppers, diced", "2 jalapenos, seeded and diced", "1 cup stock of your choice", "1 tablespoon oregano", "1 tablespoon coriander seed", "1 teaspoon chipotle", "1/2 tablespoon ancho chile", "1 tablespoon garlic powder", "1/2 teaspoon cinnamon", "1 1/2 cups diced tomatoes, drained", "1 sweet potato, peeled and cubed", "oil of choice for sauteeing", "2-3 ounces coconut milk"]

["Toss the buffalo in a bowl with the almond flour and set to one side.", "Take a medium saucepan and heat enough oil to saute your veggies. Once hot enough, add the onion and peppers.", "Soften the onion and peppers slightly before adding your spices; continue to heat until you can smell the spices.", "Add the buffalo to the pan and stir before adding the diced tomatoes and stock.", "Turn heat down to low and allow to reduce for 30 - 45 minutes.", "Now cover and allow to simmer until tender; approximately 4 hrs.", "When the meat is almost at the stage where it begins to fall apart, add your diced sweet potato and simmer for another half an hour.", "Optional step: to make the chili more creamy and balance the heat, add coconut milk and bring to a simmer before serving."]

food52.com/recipes/19515-buffalo-and-sweet-potato-chili

0Gathered

["buffalo stew meat", "almond flour", "onion", "bell peppers", "jalapenos", "stock of your choice", "oregano", "coriander seed", "chipotle", "ancho chile", "garlic", "cinnamon", "tomatoes", "sweet potato", "choice", "coconut milk"]

Southwest Shepherd'S Pie

["Filling", "2 teaspoons canola oil", "1 large yellow onion, chopped", "1 red bell pepper, seeded and chopped (about 1 cup)", "3 cloves garlic, chopped", "1 1/2 - 2 teaspoons chopped chipotles in adobo (seeds removed) plus 1 teaspoon adobo sauce from the can", "2 teaspoons ground cumin", "1 1/2 teaspoons dried oregano", "2 tablespoons tomato paste", "1 pound lean (93/7) ground turkey", "2 tablespoons flour, preferably white whole wheat", "1 1/2 cups low sodium chicken stock", "1 bag (1 lb) mixed frozen vegetables", "1/4 cup chopped cilantro", "Kosher salt and black pepper", "Topping", "2 1/2 pounds sweet potatoes (about 4 medium potatoes)", "1/3 cup reduced fat sour cream", "1/2 cup reduced sodium chicken stock, heated", "Kosher salt and black pepper", "2 tablespoons sliced scaliions for garnish (optional)"]

["Preheat oven to 400 degrees F.", "To make the filling, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until slightly softened, 6-7 minutes. Add the garlic, chipotles, adobo sauce, cumin, oregano, and tomato paste and cook 1-2 minutes until fragrant. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Stir in the flour and cook another 1-2 minutes. Add the chicken stock, frozen vegetables and cilantro and simmer another couple of minutes until thickened. Season the filling with salt and pepper. Pour the mixture into a 9-inch pie pan or 6 individual gratin dishes.", "To make the topping, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave 8-10 minutes until soft, turning them over halfway through. Once cooled slightly, cut the potatoes in half and remove the skin. Place the flesh in a bowl along with the sour cream and chicken stock. Mash the mixture together with a potato masher until smooth. Alternatively, you can pass the sweet potatoes through a food mill or potato ricer and then stir in the other ingredients. Season the mixture with salt and pepper.", "Spread the sweet potato topping evenly over the filling, spreading it all the way to the edges. Alternatively, you can pipe the topping on with a pastry bag.", "Place the pie(s) on a baking sheet and bake in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with scallions. Cool 15 minutes before serving."]

food52.com/recipes/15883-southwest-shepherd-s-pie

0Gathered

["Filling", "canola oil", "yellow onion", "red bell pepper", "garlic", "chipotles", "ground cumin", "oregano", "tomato paste", "lean", "flour", "chicken stock", "vegetables", "cilantro", "Kosher salt", "Topping", "sweet potatoes", "sour cream", "chicken stock", "Kosher salt", "scaliions"]

Beef & Vegetables With Sesame Glass Noodles (Japchae)

["4 tablespoons soy sauce, plus extra to season", "1 tablespoon roasted sesame seed oil, plus extra to season", "1 tablespoon honey or maple syrup", "1 pinch (large) black pepper", "3 garlic cloves, crushed", "150 grams beef, very thinly sliced", "Sunflower oil, for frying", "1 egg, beaten and seasoned with a pinch of sea salt", "200 grams spinach", "10 shiitake mushrooms, thinly sliced", "240 grams carrots, julienned", "1/2 onion, sliced thinly", "240 grams sweet potato glass noodles or glass noodles", "1 teaspoon black or toasted white sesame seeds", "1 red chile, thinly sliced, to garnish (optional)"]

["In a bowl mix together the soy sauce, sesame seed oil, honey, pepper, and garlic. In a separate bowl, place 2 tablespoons of the mixture with the sliced beef. Combine and leave to marinate for at least 15 minutes. Set aside the remaining mixed sauce.", "In the meantime, add a drizzle of sunflower oil to a frying pan and place over a medium heat. Add the beaten egg and fry gently for a couple of minutes on each side, until set, taking care not to color it too much. Remove from the pan and cool, then slice into 3 equal lengths, lay each piece on top of the other and cut them into julienne strips. Set aside.", "Rinse the spinach, then put it straight into a large empty pan on a high heat. Turn the spinach as it wilts down-this will only take a couple of minutes. Transfer the spinach to a sieve and gently press the remaining water out of it, then place it on a plate while still warm and season with 1/2 teaspoon each of sesame seed oil and soy sauce. Set aside.", "In the same pan, add in 1 tablespoon of sunflower oil and stir-fry the mushrooms, carrots, and onion high heat for 3 to 4 minutes, until slightly softened but not colored. Remove from the heat and season with 1 teaspoon each of soy sauce and sesame seed oil. Finally add in the beef and fry over a high heat for 2 to 3 minutes until cooked.", "Bring a large pan of water to the boil. Add the noodles and cook for 7 to 8 minutes until tender. Drain the noodles fully and then return them to the pan with the remaining mixed sauce from earlier. Stir-fry for 2 minutes until the noodles have soaked up all the sauce. Turn off the heat and add all of the cooked vegetables and the beef, and half of the sliced egg. Gently combine everything together, then place into bowls with the remaining sliced egg on top. Sprinkle over some sesame seeds and, if using, chile. Serve immediately."]

food52.com/recipes/48526-beef-vegetables-with-sesame-glass-noodles-japchae

0Gathered

["soy sauce", "oil", "honey", "black pepper", "garlic", "beef", "Sunflower oil", "egg", "spinach", "shiitake mushrooms", "carrots", "onion", "glass noodles", "black", "red chile"]

Cream And Smoke Tomato Soup

["2 strips of bacon, diced", "1 medium yellow onion, diced", "3 ripe tomatoes", "1 28 oz can crushed tomatoes (or replace with fresh tomatoes)", "1 15 oz can of low-sodium chicken broth", "salt", "a pinch of sugar", "worcestershire sauce"]

["Add the diced bacon to a medium sized, heavy bottomed pot over medium heat. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat. Remove the bacon bits from the pot and place on a napkin to drain.", "Add the diced onion to the bacon fat in the pot and cook over medium-low heat until completely softened and just beginning to brown at the edges, about 7-8 minutes.", "Add the can of chicken broth and stir to combine. Lower the heat to low and simmer the soup until it has thickened slightly, about 7-8 minutes. Add a pinch of sugar and two dashes of Worcestershire sauce and stir. Taste the soup and add salt as needed.", "Turn off the heat. Using an immersion blender, blend the soup until any large chunks have been broken up, but make sure to leave enough texture so that the soup remains toothsome and interesting. Alternatively, process the soup in a conventional blender in batches.", "Scoop soup into each bowl and stir some heavy cream (about a tablespoon) into each bowl. Top with a few of the bacon bits and serve immediately."]

food52.com/recipes/23274-cream-and-smoke-tomato-soup

0Gathered

["bacon", "yellow onion", "tomatoes", "tomatoes", "chicken broth", "salt", "sugar", "worcestershire sauce"]

Milk Chocolate Ice Cream With Salted Cashew Brittle

["Milk Chocolate Ice Cream", "4 large egg yolks", "1/3 cup (66 grams) sugar", "1/4 teaspoon salt (I use fine sea salt)", "1 1/2 cups whole milk", "1 1/2 cups heavy cream", "8 ounces (225 grams) milk chocolate (preferably at least 38% cacao), finely chopped", "Cashew Brittle", "1/3 cup water", "3/4 cup (150 grams) sugar", "1/4 teaspoon (rounded) salt (I use fine sea salt)", "1 rounded cup (150 grams) salted (or spiced or curried) cashews (or peanuts), coarsely chopped"]

["To make the ice cream base, set a fine mesh strainer over a medium bowl near the stove for the finished ice cream base.", "In a 2-3 quart saucepan, whisk the egg yolks, sugar, salt, and 2 tablespoons of the milk until blended. Whisk in the remaining milk and the cream. Wash the whisk and set it aside.", "Cook the mixture over medium-low heat, stirring with a heatproof silicon spatula, sweeping the bottom, corners, and sides of the pan constantly to avoid scorching the eggs, until the mixture registers 178-180 F on an instant- read thermometer. Immediately scrape the mixture into the strainer set over the bowl. Set aside for about 10 minutes to cool slightly.", "Meanwhile, put the chocolate into a dry 1 1/2 to 2-quart stainless steel bowl. Set the bowl in another bowl of very hot tap water and set aside for a few minutes to melt. Stir with a clean dry spatula until smooth. Ladle about 1 cup of the ice cream base into the chocolate, whisking (with a clean whisk) until the mixture is completely blended and smooth; gradually whisk in the rest of the base. Let cool, then cover and refrigerate several hours or over night.", "Make the brittle, have a parchment lined baking sheet near the stove along with small white saucer to test the color of the syrup", "Pour the water into a 1-1 1/2 quart saucepan over medium heat. Pour the sugar into the center of the pan to form a low mound. Don't stir; if necessary pat the mound down until the sugar is entirely moistened. Any sugar touching the sides of the pot should be below the water line. Cover the pan and cook for a few minutes, without stirring until the sugar is dissolved. Uncover the pot and cook without stirring until the syrup begins to color slightly. Swirl the pan gently rather than stirring if the syrup is colors unevenly. Use the tip of a knife or skewer to drop a bead of syrup on the plate from time to time. When a drop looks pale amber, add the nuts. Turn them gently with a clean dry wooden spoon or silicone spatula until they are completely coated with syrup. (Brisk stirring will cause the caramel to crystallize). Continue to cook, pushing the and turning the nuts gently in the syrup, until a drop of syrup looks deep, slightly reddish amber on the plate. Immediately scrape the mixture onto the lined baking sheet and spread the nuts out as well as you can. When the nuts are still quite warm, but not to hot to handle, break the brittle into a few pieces and transfer it (still quite warm and still on the parchment) into a zipper lock bag or airtight container. Sealing them while still warm helps prevent the brittle from becoming sticky. Keep airtight until needed. When completely cool, or just before needed, chop the brittle into pieces. Return pieces to the bag if not using immediately.", "Freeze the ice cream base according to the instruction on your ice cream machine. Scrape it into a covered container and put in the freezer until firm but not hard. Fold chopped brittle into the ice cream. Return to the freezer until serving."]

food52.com/recipes/76679-milk-chocolate-ice-cream-with-salted-cashew-brittle

0Gathered

["Milk", "egg yolks", "sugar", "salt", "milk", "heavy cream", "milk chocolate", "water", "sugar", "salt", "cashews"]

Lemon Rice -Pulihora

["For the rice", "1 cup short grained rice (such as the Indian Ponni rice)", "3 cups water", "1 teaspoon salt", "For the tempering and garnish", "2 tablespoons oil", "1 teaspoon mustard seeds", "1 teaspoon cumin seeds", "1/8 teaspoon asafetida", "1 teaspoon yellow split lentils (called chana dal)", "10-12 curry leaves (sold in Indian grocery stores)", "2 teaspoons fresly grated ginger", "4 dry red chilies", "3/4 cup dry roasted peanuts", "2 lemons, halved and seeded", "2 green serrano chilies, minced", "1 tablespoon finely chopped cilantro", "1 tablespoon finely chopped basil"]

["Cook the rice in the water and salt for about 15 minutes after the water reaches a simmer, drain and rinse thoroughly and set out to cool.", "Heat the oil and add the mustard seeds, cumin seeds, asafetida and wait till the mustard seeds begin to crackle, this should take about 20 seconds.", "Add in the split lentils and cook for about a minute, to let the lentils turn a nutty brown color.", "Add in the curry leaves, ginger and dry roasted peanuts and cook lightly for about 1minutes.", "Add in the red chilies.", "Mix in the rice and the turmeric and mix well.", "Squeeze in the lemon juice and stir in the green chilies, cilantro and basil and gently mix and turn off the heat.", "Cover and let the rice rest for about 15-30 minutes before serving."]

food52.com/recipes/15801-lemon-rice-pulihora

0Gathered

["rice", "short grained rice", "water", "salt", "oil", "mustard seeds", "cumin seeds", "asafetida", "lentils", "curry", "fresly grated ginger", "red chilies", "peanuts", "lemons", "green serrano chilies", "cilantro", "basil"]

Raspberry Crème Brulée

["for the Custard:", "4 cups heavy cream (preferably not ultra-pasteurized)", "1/2 fresh vanilla bean", "8 large egg yolks", "1/2 cup cane sugar", "Pinch of fine sea salt", "1 1/2 cups whole raspberry sauce (recipe follows)", "for the Raspberry Sauce:", "3/4 cup cane sugar", "1 cup cold water", "1/4 cup orange juice concentrate", "1 pint fresh raspberries"]

["Preheat the oven to 350 degrees F. Pour the cream into a medium-size saucepan. Using a sharp knife, slit the vanilla bean half lengthwise. Scrape the insides into the pan, along with the shell of the bean. Bring to a boil over high heat. Remove and set aside for 15 minutes. Remove the bean (and rinse off to make vanilla sugar).", "Meanwhile, place the egg yolks and sugar in a bowl and beat until blended. Add the cream and vanilla mixture and mix well. Place 6 shallow, oval gratin dishes, about 4 or 5 inches long, in a baking dish. Pour the custard into the dishes. Add enough hot water to the baking dish to reach halfway up the sides of the gratin dishes. Place in the oven and bake for 30 minutes, or until the cream sets but does not brown. Remove the gratins and place them, uncovered, in the refrigerator for an hour (at least). [The recipe can be made ahead up to this point and refrigerated overnight.]", "Before serving, bring the custard to room temperature (about 1/2 hour). The best way to brulee the topping is to use a blowtorch. If you don't have one, you can preheat broiler to maximum temperature. Set the oven rack within 1 to 1 1/2 inches from the element. Evenly spread about 1/4 cup of raspberry sauce on each custard. Sprinkle the top of each gratin dish with sugar. Place on a tray and slide under the hot broiler until topping is caramelized and crispy (about 7 minutes). Serve at once.", "In a non-reactive saucepan, combine sugar, orange juice concentrate and water. Stir to dissolve the sugar. Bring to the boil. Add raspberries, and return mixture to the boil. Simmer gently for about 12 minutes.", "Remove from heat. Cool to room temperature. Chill. Makes about 2 1/4 cups. (You won't need all of it for the custards.)", "Teacher's Tips: 1. When heating the cream, bring it to a boil, but do not let it continue to cook for any length of time. Remove it from the heat as soon as a genuine boil (bubbles all over the surface) is achieved.\r\n\r\n2. It's important to use cane sugar, because I've found beet sugar makes a grainy custard."]

food52.com/recipes/13131-raspberry-creme-brulee

0Gathered

["heavy cream", "vanilla bean", "egg yolks", "cane sugar", "salt", "whole raspberry sauce", "Raspberry Sauce", "cane sugar", "cold water", "orange juice concentrate", "fresh raspberries"]

Pickled Pepper & Carrots

["5 carrots, peeled, cut in half and then into wedges", "1 cup water", "1 cup apple cider vinegar", "1/4 cup raw sugar", "2 garlic cloves, smashed", "1 teaspoon dill seeds", "1 teaspoon fennel seeds", "1.5 tablespoons salt", "1 chili, sliced", "1 teaspoon fresh dill, chopped"]

["Place the carrots into a medium-sized pickling jar upon a wooden cutting board. In a small saucepan, add the water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and small chili and bring to a boil over medium-high heat. Simmer the mixture for two minutes and then remove from the heat. Pour the brine over the carrots and add the fresh dill to the jar. Cover immediately with the lid and let cool about 1 hour before storing in refrigerator. Wait at least one day before eating to let the flavors develop, store in refrigerator."]

food52.com/recipes/9823-pickled-pepper-carrots

0Gathered

["carrots", "water", "apple cider vinegar", "sugar", "garlic", "dill seeds", "fennel seeds", "salt", "chili", "fresh dill"]

Cranberry Chutney

["1-2 tablespoons vegetable oil", "1 1/2 tablespoons dark brown mustard seeds", "1 large onion, chopped", "8-10 cloves garlic, minced", "1/2 cup minced ginger", "salt and pepper to taste", "1/2 cup cider vinegar, plus more to taste", "36 ounces fresh cranberries", "2 sweet, crisp apples, peeled and chopped (such as Fuji)", "1 Granny Smith apple, peeled and chopped", "2 ripe pears, peeled and chopped", "2 cups golden raisins", "1 tablespoon lemon zest", "1 juice of 1 lemon, plus more to taste", "dried chile pepper flakes, to taste", "1 cup dark brown sugar, plus more to taste", "1/2 cup orange juice, plus more to taste"]

["Heat a large heavy bottomed pot or Dutch oven over medium high heat. Add the oil and the mustard seeds. When the mustard seeds have finished popping, add the onions with a pinch of salt. Cook, stirring occasionally, until brown, about 10-15 minutes.", "Add the garlic and ginger with another pinch of salt and cook for another 5 minutes.", "Deglaze the pan, scraping up any browned bits, with the cider vinegar.", "Let the cider vinegar cook down a bit and then add the remaining ingredients. Bring to a boil and the reduce to a simmer. Let cook for 45 minutes, until all cranberries have popped and the sauce has thickened.", "Add salt and pepper to taste. Then, and this is crucial, begin tasting for additional ingredients. At this point-preferably a day or 2 before serving, the chutney will be particularly sharp, so you should expect that. Having said that, you do want a nice balance of sweet with the tart and bitter. I added more cider vinegar and more sugar to mine."]

food52.com/recipes/15353-cranberry-chutney

0Gathered

["vegetable oil", "onion", "garlic", "ginger", "salt", "cider vinegar", "cranberries", "sweet", "apple", "golden raisins", "lemon zest", "lemon", "chile pepper", "brown sugar", "orange juice"]

Heavenly Heirloom Tomato & Shrimp Pasta

["1 pound Angel hair pasta", "12 medium shrimp", "4 heirloom tomatoes", "4 scallions", "2 garlic cloves", "2 tablespoons olive oil", "1/2 cup grated parmesan cheese", "16 ounces feta"]

["To prep, peel and devein the shrimp. Chop the heirloom tomatoes, slice the scallions, and mince the garlic.", "Begin to boil water for the pasta according to package directions.", "In a large skillet, heat the olive oil over medium-high heat. When you can smell the olive oil (about a minute or so), add the garlic and scallions. Cook until you can smell the garlic (about 2-3 minutes).", "Add the shrimp and sautee until they are pink.", "When the water boils, add the pasta. Cook according to package directions.", "When the shrimp is pink, add the tomatoes and feta. Turn the heat to medium-low, and give it a good stir. Cook for 5 minutes.", "When the pasta is ready, drain and put it in a large bowl.", "Pour tomato & shrimp mixture over the pasta. Add the parmesan cheese and mix it up.", "Serve and enjoy!"]

food52.com/recipes/5977-heavenly-heirloom-tomato-shrimp-pasta

0Gathered

["hair pasta", "shrimp", "tomatoes", "scallions", "garlic", "olive oil", "parmesan cheese", "feta"]

Sungold Tomato Preserves

["4 pounds sungold tomatoes", "3/4 cup lemon juice", "2 tablespoons apple cider vinegar", "3/4 cup brown sugar", "2 cups granulated sugar", "2 teaspoons ground cinnamon", "2 teaspoons ground nutmeg"]

["In a food processor or blender, blend the tomatoes until mostly smooth.", "Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off. Use an immersion blender to smooth out the preserves.\r\n\r\n Savvy Tip: If you don't have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don't blend the preserves any further, and enjoy the more chunky preserves.", "While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.", "When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.", "Fill the jars with preserves up to 1/4\" below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring.", "Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately."]

food52.com/recipes/13930-sungold-tomato-preserves

0Gathered

["sungold tomatoes", "lemon juice", "apple cider vinegar", "brown sugar", "sugar", "ground cinnamon", "ground nutmeg"]

Brisket "Bourgignonne"

["1 5- to 6-pound beef brisket", "2 tablespoons butter, divided", "4 tablespoons olive or canola oil", "5 medium yellow onions, diced", "6 cloves garlic, minced or pressed", "1-2 Turkish Bay leaves ( 1/2 a California variety)", "1 teaspoon ground thyme (or 1 Tbsp. fresh, chopped)", "1 teaspoon salt", "1 teaspoon freshly ground pepper", "4 cups inexpensive (box) Cabernet Sauvignon or other dry red wine"]

["Dice onion and chop garlic if you haven't already. Pre-heat oven to 350 degrees Farenheit. Place large Dutch oven (or other baking pan big enough to hold brisket) in oven to pre-heat.", "Rinse and pat dry the brisket. Pull out Dutch oven and add 2 T. of oil. Run 1 T. of butter (carefully) around sides of pot if you think brisket will touch sides. Place brisket in pot - do not cover - and place in oven. Roast 35 minutes while you cook onions:", "Heat a large skillet over medium high heat; add remaining oil, butter and onions. Stir occasionally and cook until golden with edges turning brown. Add garlic, spices, and 2 cups of the wine. Allow to get to boiling point then turn off heat.", "Pull brisket out of the oven; add onion mixture to the pot, plus 2 more cups wine and 2 cups water. Place lid or foil on the pot and leave a 1/2' space for steam to escape. Return to oven and continue to cook for another 4 hours.", "Pull pot from oven and remove lid to allow to cool for one hour or so. Pull brisket from the pot and scrape any onion mixture from meat back into the pot. Remove the bay leaves and pour onion mixture into a lidded container and refrigerate 2-3 hours or overnight. Wrap brisket in foil and refrigerate overnight.", "Make a gravy from the onion mixture by first discarding any white chunks of solidified fat from the mix. Then puree in a food processor or blender, slowly adding up to a cup of water and one teaspoon each of salt and pepper to get the right taste and consistency. Refrigerate if not serving within two hours.", "To serve, pre-heat oven to 350 degrees F. and heat gravy on the stove in a saucepot. Slice brisket and place in a baking dish; pour gravy over all and cover with foil. Bake for 30-40 minutes or until piping hot.", "Serve with mashed potatoes or crusty bread. And a good red wine!"]

food52.com/recipes/15471-brisket-bourgignonne

0Gathered

["butter", "olive", "yellow onions", "garlic", "Turkish", "ground thyme", "salt", "freshly ground pepper", "Cabernet Sauvignon"]

Healthy Breakfast Bread With Seeds, Almonds, And Figs

["3/4 whole wheat flour", "1 cup oatmeal", "2 teaspoons baking powder", "2 tablespoons pumpkin seeds", "3 tablespoons flaxseeds", "1 handful whole almonds (or chopped, according to your tastes)", "8 dried figs", "2 ripe bananas", "3/4 cup buttermilk", "2 eggs", "1/3 cup olive oil", "2 1/2 tablespoons honey", "1 teaspoon cinnamon"]

["Preheat your oven in 200\u00b0C (400\u00b0F). Begin by mixing the flour, oatmeal, baking powder, seeds, almonds, and figs together in a big bowl.", "In another bowl, mash your bananas and add the buttermilk, eggs, and oil. Mix well and add to the dry ingredients. Add the honey and the cinnamon and stir until homogeneous. Pour into a loaf pan and put in the oven for approximately 35 to 45 minutes. Remove when a tester inserted into the middle comes out clean, and wait at least 10 minutes before removing the bread from the pan."]

food52.com/recipes/39679-healthy-breakfast-bread-with-seeds-almonds-and-figs

0Gathered

["whole wheat flour", "oatmeal", "baking powder", "pumpkin seeds", "flaxseeds", "handful", "figs", "bananas", "buttermilk", "eggs", "olive oil", "honey", "cinnamon"]

Curried Quinoa With Spinach And Avocado

["2 cups Cooked quinoa", "1 tablespoon Oil (vegetable)", "1 Small onion, finely chopped", "2 Tomatoes (I usually use Roma)", "1 Green jalapeno, chopped (or to taste)", "2 teaspoons Cumin seeds", "1/4 teaspoon Turmeric", "1/2 teaspoon Salt (or to taste)", "2 cups Baby spinach, roughly chopped", "1/2 cup Cilantro leaves, roughly chopped", "1 Large avocado, cubed", "1 Lemon, to juice over the avocado cubes"]

["Heat oil in a 12\" skillet. Add onions and saute until soft and translucent.", "While the onions cook, toss the cumin seeds onto a cast iron pan (or any other kind of pan that is not non-stick will work) and heat over medium high heat until you can smell the fragrance of the seeds. Keep a eye on it and stir often so that the seeds don't burn. **Don't add oil. The point is to dry roast the cumin.", "Toss the dry roasted cumin seeds into a blender with the tomatoes and the green chili. Puree and set aside.", "When the onions are soft and translucent, add in the tomato puree. Stir and cook until the puree begins to look more like a paste. About 5 minutes.", "Add in the turmeric and salt. Stir.", "Add in the cooked quinoa. Stir until the quinoa is evenly coated in the spicy tomato mixture and and cook for about 2 minutes.", "At this point, you can let the quinoa cool and refrigerate until you're ready to eat.", "Add in the chopped spinach, cilantro and lemon juice coated avocado when ready to serve.", "If you're like me and want to eat this for lunch in small portions, this is what I do :\r\n\r\nI portion out 1/2 cup of quinoa. Toss a big handful of chopped baby spinach leaves (you don't really have to chop them, I like to because I prefer to eat quinoa with a spoon and not a fork).\r\nLiberally sprinkle lemon juice over half a small avocado (I also add salt) and toss into the salad.\r\nTop with cilantro leaves."]

food52.com/recipes/38039-curried-quinoa-with-spinach-and-avocado

0Gathered

["quinoa", "Oil", "onion", "Tomatoes", "Green jalape\u00f1o", "Cumin seeds", "Turmeric", "Salt", "spinach", "Cilantro", "avocado", "Lemon"]

Meatless Zucchini, Mushroom And Sauerkraut Chili

[" 4 tablespoons Avocado Extra-Virgin or olive oil, divided", " 1 large red onion, medium diced", " 4 garlic cloves, peeled, finely chopped", " 2 teaspoons medium-hot chili powder blend", " 1 teaspoon ground cumin", " 1/2 teaspoon dried oregano (preferable Mexican), crumbled", " 1/2 teaspoon ground coriander", " 2 medium carrots, shredded", " 2 celery stalks, thinly sliced", " 3/4 cup Green lentils", " 2 (15 oz) cans fire roasted tomatoes, divided", " 1 cup Peppadew Peppers", " 3/4 cup marinade from the Peppadew Peppers", " 2 large Zucchini washed, unpeeled, cut in half lengthwise and sliced in 1/2-inch slices", " 2 cups good quality crisp Sauerkraut (preferable purchased from a deli), supermarket purchased, drained", " 1/2 cup dried cranberries", " 1 pound Crimini mushrooms, sliced", " 1can (15 oz) pinto beans, well rinsed and drained"]

["Heat 2 tablespoons oil in large heavy cast-iron Dutch oven over medium heat. Add onions and garlic. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Add chili powder, cumin, oregano and coriander; saute 3 minutes.", "Add 1 can of the tomatoes, carrots, celery, zucchini, lentils and about 1 1/2 teaspoons salt. Bring to simmer. Cover partially and cook until lentils are tender, stirring occasionally, about 45 minutes.", "In a food processor or blender, combined remaining can tomatoes, Peppadew peppers, the marinade and 1 tablespoon brown sugar; puree them until smooth.", "To the pot with chili add Sauerkraut, cranberries and the tomato-peppadew puree; cook for about 10-15 more minutes.", "Heat remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add mushrooms and 1 teaspoon salt. Cover and cook until juices form, stirring occasionally, about 10 minutes. Increase heat to high and saute until mushrooms are golden brown, about 5 to 8 minutes.", "Stir mushrooms into chili. Cover partially and cook until flavors blend, stirring occasionally, about 15 minutes. Stir in beans. Simmer until chili is very thick, about 15 minutes. Season to taste with salt and pepper.", "For best flavor, try to make the chili at least 1 day in advance. Cool to room temperature, cover and refrigerate for up to 2 days. To serve, re-warm gently over low heat until hot."]

food52.com/recipes/15970-meatless-zucchini-mushroom-and-sauerkraut-chili

0Gathered

["olive oil", "red onion", "garlic", "medium-hot chili powder blend", "ground cumin", "oregano", "ground coriander", "carrots", "celery stalks", "Green lentils", "tomatoes", "Peppadew Peppers", "marinade", "Zucchini washed", "crisp Sauerkraut", "cranberries", "Crimini mushrooms", "pinto beans"]

Charred Corn Salad With Quick Pickles And Lime Dressing

["2 cups apple cider vinegar", "1 tablespoon sugar", "3/4 teaspoon sea salt, plus more to taste, divided", "6 allspice berries", "10 peppercorns", "1/2 teaspoon red pepper flakes", "1 large red onion, ends trimmed and cut into 1/2 inch-thick slices", "2 ears sweet corn", "2 limes, peel and pith cut off and discarded, quartered", "1 large clove garlic, smashed, peeled, and chopped", "1 teaspoon sherry vinegar", "1/3 cup extra-virgin olive oil", "1 head lettuce, torn into bite-sized pieces", "2 to 3 nectarines, pits removed, and sliced thin"]

["To prepare quick-pickled onions, combine apple cider vinegar, sugar, 1/2 teaspoon sea salt, allspice, peppercorns, and red pepper flakes in a small saucepan. Set over medium-high heat. When mixture starts to steam and sugar has dissolved, add sliced onions, pressing a bit to make sure all slices are immersed. Steep in the brine for 10 minutes. If working ahead, place onions and brine in a wide mouth jar, cool to room temperature, then seal and refrigerate. (If you don't have time to make ahead, they'll still be delicious.)", "Fill a sink with cold water and soak the corn, husks and all. (This step isn't absolutely necessary, but it helps to plump the kernels.)", "Prepare a hot grill.", "Shuck corn and set over hot coals. Cook each ear until nicely charred, rotating a quarter turn every 2 to 3 minutes. Set aside to cool, then slice kernels from the cob and sprinkle with sea salt.", "To prepare dressing, combine the lime, garlic, 1/4 teaspoon sea salt, and sherry vinegar in the pitcher of a blender. Pulse to break down limes, scrape the sides, then turn blender to low. Slowly drizzle in olive oil, stopping to scrape down sides as needed. Add a pinch or two of sea salt, as needed.", "Toss lettuce with several tablespoons dressing and arrange in a large serving bowl. Scatter over the quick-pickled onions and nectarine slices. Top off with corn kernels and a generous drizzle of lime dressing, and toss gently. Finish with several twists of black pepper and a pinch of sea salt. Serve immediately."]

food52.com/recipes/37154-charred-corn-salad-with-quick-pickles-and-lime-dressing

0Gathered

["apple cider vinegar", "sugar", "salt", "berries", "peppercorns", "red pepper", "red onion", "corn", "clove garlic", "sherry vinegar", "extra-virgin olive oil", "head lettuce", "nectarines"]

Persian Polo With Hungarian Wax Peppers & Wax Beans

["2 cups warm cooked basmati rice, fluffed", "4 hungarian wax peppers, deseeded & finely diced", "1 cup wax beans, cut finely & blanched in salted water", "1/4 cup Sesame seeds", "2 tablespoons ghee", "2 tablespoons fine chiffonade of lemon basil leaves", "1 teaspoon fresh thyme leaves, bruised", "Salt to taste", "Juice of 1/2 lemon"]

["heat ghee in a skillet, when hot, add the sesame seeds. When the seeds pop, add the peppers & beans, Saute till the peppers soften.", "Add the vegetables & the herbs to the rice in a large mixing bowl. add salt to taste. gently fold the rice over the seasoning & vegetables till evenly dispersed.", "Spritz with lemon juice & serve with a side of cucumber raita"]

food52.com/recipes/13574-persian-polo-with-hungarian-wax-peppers-wax-beans

0Gathered

["basmati rice", "peppers", "wax beans", "Sesame seeds", "ghee", "chiffonade of lemon basil leaves", "thyme", "Salt", "lemon"]

Blackberry Basil Pates De Fruits

["for the candy", "12 ounces blackberries", "1 1/2 cups packed cup basil leaves", "2 1/2 cups water", "4 teaspoons apple pectin", "2 cups sugar", "1/3 cup glucose", "3 tablespoons lime juice", "1/4 teaspoon kosher salt", "vegetable oil for brushing", "superfine sugar for coating (optional)", "hardware", "8x8 inch baking pan", "fine mesh sieve", "parchment paper"]

["Wash and coarsely chop the basil. Place the basil in a small bowl and crush it with pestle or bottom of a tablespoon. In a small saucepan mix the basil and water. Bring slowly to a boil and boil for about 10 seconds. Remove the saucepan from the heat, cover and leave it for about 15 minutes for the flavors to release. Strain into a bowl and discard the basil.", "Wash the blackberries carefully. Pure the blackberries in a blender with one cup of the basil liquid. Pour the mixture into the strainer and strain carefully into a deep saucepan. Press the pulp with fork until it releases all its juices. Measure out, it will be about two to two and a half cups of blackberry juice. Add more basil water, until you have three cups of liquid.", "Brush the baking pan with oil, line the bottom and the sides with parchment paper and oil the paper.", "Measure out 6 tablespoons of sugar and mix it with pectin; mix well.", "Place the blackberry juice in a medium saucepan over medium-high heat and bring to a simmer. Once the juice is simmering, add the pectin-sugar mixture while whisking non-stop. Once pectin is incorporated, add the remaining sugar in several batches. Continue to whisk until the liquid comes to a boil. Once the liquid comes to a boil, add the salt and glucose. Reduce the heat to medium and continue to boil, while whisking frequently. If needed, skim the foam. Boil until the mixture reaches 228-230\u00b0F. (This will take a while, about 30 minutes, depending on the pan and the heat. If you are not using instant-read thermometer, test the candy by dipping the spoon into it and putting it aside for a couple of seconds.) Remove the saucepan from the heat and whisk in the lime juice.", "Immediately pour the hot liquid into the prepared baking pan and let it cool at room temperature. Leave for a couple of hours or overnight. Once the jelly has set, lift the edges of the parchment paper to transfer the candy onto a cutting board. Using sharp knife dipped in water, trim the edges and then cut the candy into 1/2-inch squares.", "If you would like to dust the candies with sugar (I do not, as they are already quite sweet and for sake of full disclosure I did it only for the photograph. Plus, they are really quite beautiful naked like little pieces of black lacquer), toss them in superfine sugar right before serving. Dust off the excess sugar and serve."]

food52.com/recipes/30054-blackberry-basil-pates-de-fruits

0Gathered

["candy", "blackberries", "basil", "water", "apple pectin", "sugar", "glucose", "lime juice", "kosher salt", "vegetable oil", "sugar", "baking pan", "mesh sieve", "parchment paper"]

Date & Tamarind Loaf

["3 1/4 ounces (90 grams) sour tamarind pulp or paste", "1 cup (240 milliliters) boiling water", "2 cups (280 grams) all-purpose flour", "2 teaspoons ground ginger", "1/2 teaspoon freshly ground black pepper", "1 1/2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/4 teaspoon fine sea salt", "16 pitted Medjool dates, finely chopped", "1/2 cup (60 grams) chopped walnuts, plus 6 walnut halves", "3/4 cup (180 milliliters) plus 1 teaspoon extra-virgin olive oil", "3/4 cup (150 grams) packed jaggery or muscovado sugar", "2 large eggs, at room temperature", "1 cup (120 grams) confectioners' sugar"]

["Put the tamarind in a medium heat-proof bowl and add the boiling water, pressing down on the tamarind with a spoon so it's covered with water. Cover with plastic wrap and let sit for at least 1 hour. Massage and squeeze the pulp to soften it, and press through a fine-mesh strainer suspended over a bowl, discarding the solids in the strainer. Measure out 1 cup [240 g] pulp for this recipe. Reserve 2 Tbsp of the pulp in a small bowl to prepare the glaze.", "Preheat the oven to 350\u00b0F [180\u00b0C]. Grease an 81/2 by 41/2 in [21.5 by 11 cm] loaf pan with butter and line the bottom with parchment paper.", "In a large bowl, whisk together the flour, ginger, pepper, baking powder, baking soda, and salt. Put the dates in a small bowl. Add the walnuts and 2 Tbsp of the whisked dry ingredients and toss to coat evenly.", "Combine the 3/4 cup [180 ml] olive oil, 1 cup [240g] tamarind pulp and jaggery in a blender and pulse on high speed for a few seconds until completely emulsified. Add one egg and pulse for 3 to 4 seconds, until combined. Repeat with the remaining egg.", "Make a well in the center of the dry ingredients in the bowl, and pour the egg mixture into the well. Whisk the dry ingredients into the egg mixture and continue whisking until there are no visible flecks of flour. Then fold in the dates and walnuts.", "Spoon the batter into the prepared loaf pan. Arrange the walnuts halves in a straight line down the center of the loaf. Bake for 55 to 60 minutes, rotating the pan halfway through baking, until firm to the touch in the center and a skewer comes out clean. Cool in the pan on a wire rack for about 10 minutes, and run a knife around the inside of the pan to release the cake. Remove from the pan and transfer to a wire rack to cool completely.", "Add the remaining 1 tsp of olive oil to the small bowl containing the reserved tamarind. Sift in the confectioners' sugar and whisk until completely smooth. Pour the glaze over the cooled loaf and let it sit for 1 hour to set before serving.", "A note on the approach: A high-speed blender is a marvelous tool to use for olive oil cakes because it can quickly whip air and emulsify the liquids in the batter to create a delicate cake crumb. This cake is first spiced with ginger and black pepper and sweetened with jaggery, adding contrast to the tamarind and dates in the batter, and then finally drizzled with a tamarind glaze to add a pop of fruitiness. I prefer to use the sour tamarind found in the Asian grocery stores rather than the sweeter Mexican variety because its stronger flavor comes through better in baking."]

food52.com/recipes/77855-date-tamarind-loaf

0Gathered

["sour tamarind", "milliliters", "flour", "ground ginger", "freshly ground black pepper", "baking powder", "baking soda", "salt", "dates", "walnuts", "milliliters", "jaggery", "eggs", "confectioners"]

Creme Du Barry Aux Radis

["For the soup", "8 medium radishes", "1 1/2 ounces butter", "1 1/2 ounces all purpose flour", "5 1/4 cups milk", "1 head of cauliflower", "1/2 cup heavy cream", "Salt to taste", "White pepper to taste", "Garnish", "Chervil or flat parsley leaves", "Cauliflower fleurettes"]

["Wash and dry vegetables", "Peel radishes. Slice thin 6 radishes, coarsely chop 2 radishes. The pink radish skin needs to be removed to preserve the white color of the soup.", "Divide cauliflower head into quarters; roughly chop three quarters including stalks; reserve one quarter, trim into fleurettes, set aside (add left over pieces of stalk to chopped cauliflower)", "Heat milk to simmer over medium heat (or heat gently in microwave).", "While milk is heating, in a large sauce pan, sweat sliced radishes in butter. When radishes are soft but with no color, sprinkle them with flour and stir so flour absorbs liquid in pan.", "Add warmed milk to radishes in sauce and bring to simmer. Do not use cold milk.", "Add chopped cauliflower (not the fleurettes) to saucepan. Bring to simmer and cook until the cauliflower is tender.", "While chopped cauliflower is cooking, blanch fleurettes and remove immediately to ice water bath. Drain and set aside.", "When chopped cauliflower is tender, remove from heat, add remaining raw chopped radish, and puree in a food mill or blender; strain through a mesh sieve. Make sure to let saucepan contents cool BEFORE pureeing.", "Rinse sauce pan. Pour puree into pan and return to heat. Add cream and bring to simmer.", "Season to taste with salt and pepper.", "Serve in warm bowls with garnish."]

food52.com/recipes/6684-creme-du-barry-aux-radis

0Gathered

["soup", "radishes", "butter", "flour", "milk", "cauliflower", "heavy cream", "Salt", "White pepper", "Chervil", "Cauliflower"]

Pumpkin Polenta Cake With Tomatillo-Avocado Salsa

["3 cups Fresh water", "pinch Sea salt", "1 cup Polenta", "14 ounces Can of pumpkin puree", "2/3 cup Milk or Half & half", "2-3 tablespoons Butter", "1/4 teaspoon Nutmeg"]

["Heat the water in a deep saucepan until boiling and add a pinch of sea salt, to taste.", "Pour the polenta into the simmering water, stirring with a whisk as you pour.", "Continue to whisk for a minute or two as the polenta cooks and adjust the heat to medium-low heat, so that the mixture gently simmers but does not cook too quickly- you don't want to scorch it.", "Keep an eye on it and stir frequently to keep it from sticking.", "When the polenta has absorbed most of the water, add in the pumpkin puree and whisk to combine.", "Add in the milk, butter and nutmeg, and stir again.", "The polenta should be ready in roughly 20 to 30 minutes. It should be tender to the bite, not gritty. If it isn't soft enough for you, add more milk and butter and cook it a little longer.", "Form into small cake pan and refrigerate until firm. Cut into triangles.", "Optional:\r\nSprinkle with roasted shelled pumpkin seeds.", "Serve warm or at room temperature"]

food52.com/recipes/30787-pumpkin-polenta-cake-with-tomatillo-avocado-salsa

0Gathered

["Fresh water", "salt", "Polenta", "pumpkin puree", "Milk", "Butter", "Nutmeg"]

Chocolate-Mashed Potato Cake With Ganache

["The Cake", "1 large baking potato", "2 cups sugar", "1 3/4 cups cake flour", "1 1/2 teaspoons baking soda", "4 ounces unsweetened chocolate, melted and cooled a little", "4 ounces unsalted butter, softened", "1 teaspoon vanilla extract", "2 large eggs", "3/4 cup buttermilk", "Chocolate Ganache Glaze", "4 ounces bittersweet chocolate", "1/3 cup half and half"]

["Preheat the oven to 350\u00b0F. Grease and flour a large bundt or tube pan and set it aside. Peel the potato and cut it into large cubes. Place the cubes in a saucepot and cover with water. Place over medium high heat, bring to a boil, and cook until the potatoes are tender. Drain the water off and using a masher or a mixer, mash the potatoes until no lumps (or very small ones) remain. Measure out 3/4 cup for the recipe. Take the remaining potatoes, season them as you desire, and eat them before they get cold.", "In a large mixing bowl or the bowl of a stand mixer, place the sugar, cake flour and baking soda and with the mixer on low, allow the mixture to combine, about 1 minute. Add the potatoes, butter, melted chocolate, and vanilla and mix on low speed to combine. Raise the speed to medium and allow it to beat until fluffy, about 2 to 3 minutes.", "Whisk together the eggs and the buttermilk. Slowly add the mixture to the batter. Scrape the bowl well and combine it completely. Scrape the batter into a pan and bake until a pick inserted comes out clean, about an hour. Allow the cake to cool in the pan for 20 minutes and then remove it from the pan to finish cooling on a rack.", "Place the glaze ingredients in a small saute pan over low heat. As this heats, stir it to melt the chocolate. Do not let it boil or simmer. Keep stirring until half the chocolate is melted. Remove from the heat and continue stirring to melt the remaining lumps. When the cake has completely cooled, use a piping bag or a spoon to drizzle the glaze over the top of the cake."]

food52.com/recipes/25079-chocolate-mashed-potato-cake-with-ganache

0Gathered

["baking potato", "sugar", "cake flour", "baking soda", "chocolate", "unsalted butter", "vanilla", "eggs", "buttermilk", "Chocolate Ganache", "bittersweet chocolate"]

Strawberry + Pistachio Tahini Yogurt

["1/2 cup whole unsalted pistachios + 1/4 cup more, chopped in small pieces, for topping", "1 1/3 cups plain thick yogurt", "2 tablespoons maple syrup", "1/4 cup tahini", "Pinch kosher salt", "strawberries to serve"]

["Optional, but highly recommended. Heat the oven to 350\u00b0F. Roast the pistachios on a baking sheet for 5-8 minutes, until golden and fragrant. Let cool completely.", "Combine the pistachios, yogurt, maple syrup, tahini and salt in a blender. Blend until smooth, scraping the sides as needed. Serve with strawberries, cut into bite size pieces, and the chopped pistachios."]

food52.com/recipes/76826-strawberry-pistachio-tahini-yogurt

0Gathered

["thick yogurt", "maple syrup", "tahini", "kosher salt", "strawberries"]

Paneer And Cauliflower Makhani

["3 quarts fresh tomatoes", "1 serrano chilli", "4 cloves garlic", "1 tablespoon cumin powder", "1 tablespoon turmeric powder", "1 tablespoon chili powder (he uses Kashmiri chilies)", "1 tablespoon freshly ground black pepper", "1/3 cup honey", "2 cups water, plus more according to preference", "1 dash salt, plus more to taste", "1 1/2 cups heavy cream", "1 cup (2 sticks) unsalted butter", "1 piece 2-inch ginger knob, cut in 1/2-inch long julienne strips", "1/4 cup toasted fenugreek leaves, crushed", "4 cups roasted cauliflower florets", "3 cups soft paneer, cut into cubes", "2 handfuls cilantro, to stir in and for garnish", "8 servings steamed long grain basmati rice", "8 servings Indian flatbread like naan"]

["In a large blender, puree tomatoes, garlic, and chili. If your blender won't accommodate all the tomatoes at once, work in batches.", "Add the ground spices and honey to the pureed tomato, garlic, and chili mixture.", "Place a large pot on moderate heat. Add the puree, along with the water, and bring up to a boil. Lower the heat and simmer for about 1 hour.", "After an hour, strain the mixture into a pot. Season and add the heavy cream, butter, julienned ginger, and crushed fenugreek. (This sauce can be prepped a couple of days in advance. At this point, store in the refrigerator until ready, or proceed to next steps for serving).", "For serving: Add the cauliflower to sauce and bring the sauce up to a boil. Lower the heat, add the paneer and continue to cook for a few minutes. Stir in the cilantro (and garnish on top), and serve with Indian flatbread and/or long grain basmati rice."]

food52.com/recipes/76953-paneer-and-cauliflower-makhani

0Gathered

["tomatoes", "serrano chilli", "garlic", "cumin powder", "turmeric powder", "chili powder", "freshly ground black pepper", "honey", "water", "salt", "heavy cream", "butter", "ginger knob", "fenugreek leaves", "cauliflower", "paneer", "cilantro", "long grain basmati rice", "like naan"]

Orange Creamsicle Frozen Yogurt

["1 1/2 cups all-natural Greek yogurt", "1 ounce 12-oz. container frozen orange juice concentrate, thawed", "1 cup heavy cream", "1/3 cup granulated sugar", "1 teaspoon vanilla extract", "2 tablespoons Aperol or Campari (optional)", "Finely grated zest of 1 orange (optional)"]

["Getting ready: The night before, if your ice cream machine has a canister that needs to be frozen, make sure to put it in the freezer. Place a 9-inch-square metal baking pan in the freezer. Also, if you're straining your own Greek yogurt, do it now so that it will be fully set up by the morning.", "In a medium bowl, stir together the yogurt and the orange juice concentrate. Using an electric or standing mixer, whip the heavy cream, sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the yogurt mixture, adding orange zest and the alcohol if you're using until everything is mixed together.", "Pour the mixture into a resealable 1-gallon plastic bag. Fill a large bowl with ice and water and submerge the sealed bag in the ice bath. Let stand, adding more ice to the bowl as necessary, until the ice cream base mixture is uniformly cold, about 30 minutes.", "Snip off one corner of the plastic bag to pour the mixture into the frozen canister of your ice cream maker and spin until thick and creamy. Working quickly, transfer the churned mixture to the frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour. Transfer the frozen yogurt to an airtight container, pressing firmly to remove any air pockets, and freeze until firm before serving."]

food52.com/recipes/18860-orange-creamsicle-frozen-yogurt

0Gathered

["all-natural", "orange juice concentrate", "heavy cream", "sugar", "vanilla", "orange"]

Baked Onion Rings

["2 pieces Onions", "1 cup Natural Yogurt", "1 piece Egg", "1/2 cup Milk", "1/2 cup Flour", "1 tablespoon Vegetable Oil", "1/2 cup Breadcrumbs", "1 1/2 cups Corn Flakes", "1/2 teaspoon Cayenne Pepper", "1 pinch Black Pepper"]

["Onions - Peel and slice the onions into 1/2? thick rounds and separate into lots of rings.", "Wet Mix - In a bowl next to the right of your onions, beat the egg and milk together. Add the yogurt and mix to loosen the yogurt. Whisk in the flour, cayenne pepper and seasoning until the mix forms a thick but smooth batter, something like a waffle or pancake batter.", "Dry mix - In a food processor blitz a couple of slices of stale bread to make about 1/2 cup. Blitz the corn flakes into a coarse mix in the same way. Mix these together and place in a bowl to the right of your wet mix. (there is some method to the positioning of things, I haven't got all strange and particular on you )", "Baking tin - Spray a baking tin with cooking spray and place to the right of all your bowls. Ta-dah In front of you now stands your very own onion ring production line. Now your left hand shall be known as Mr wet hand, your right hand, Mrs dry hand. (not sure why I assigned them genders, but it seemed right at the time )", "Production - Take each ring of onion in turn with Mr wet hand, mix around in the wet mix, take out and shake off the excess. Drop into the dry mix and with Mrs dry hand coat in the breadcrumb/corn flake mix. Still with dry hand carefully place onto you prepared baking sheet. Repeat for as much onion as you have.", "Bake - When your baking trays are full finish by spraying everything lightly in cooking spray and place in an oven at 200\u00b0C for about 30 mintues or until golden brown."]

food52.com/recipes/15145-baked-onion-rings

0Gathered

["Onions", "Natural Yogurt", "Egg", "Milk", "Flour", "Vegetable Oil", "Breadcrumbs", "Corn Flakes", "Cayenne Pepper", "Black Pepper"]

Sausage Gravy With Mashed Potatoes

["1 pound Ground sausage", "3 tablespoons flour", "2 cans evaporated milk", "3 pounds red potatos", "2 dashes salt - to taste", "1 tablespoon butter", "1/2 cup milk"]

["Peel potatoes and cut in to 3\" chunks. Add to pot of water and set burner to high. Salt water well once it begins to boil. Check potatoes with fork for doneness. Drain and return to pot. Add butter and approximately 1/2 cup milk and mash the potatoes.", "Heat medium size pan and add sausage. (I prefer Jimmy Dean Regular bulk sausage in tube.) Fry sausage, breaking it up as you go over medium heat until cooked completely. Add flour to sausage and drippings, stir to incorporate for a minute. Add evaporated milk and stir continually to avoid gravy getting lumpy. Regular milk can be substituted for evaporated. Add a little salt to taste - sausage is well seasoned, but gravy may need a little salt.", "A side salad or can of vegetables would complete this meal."]

food52.com/recipes/11908-sausage-gravy-with-mashed-potatoes

0Gathered

["Ground sausage", "flour", "milk", "red potatos", "salt", "butter", "milk"]

Light Spring Asparagus & Artichoke Salad

["Vegetables", "1 14 ounce can artichoke hearts, drained and cut into quarters", "1 15 ounce can cannellini beans, drained and washed", "1.5 cups cups cherry tomatoes, halved or quartered", "1/4 piece white onion, chopped fine", "1/2 pound asparagus spears, chopped (roughly 10-15 spears)", "2 pinches Salt", "1/3 cup toasted pine nuts", "Dressing", "1/6 cup champagne wine vinegar", "1/3 cup good extra virgin olive oil", "1/2 piece lemon, juiced", "1 garlic clove, finely minced or grated", "1/2 teaspoon salt", "3 pinches fresh ground pepper"]

["Bring 2 cups of water to a boil. Blanch asparagus in boiling water for 90 seconds. Drain immediately and rinse under cold water for 30 seconds to stop cooking (or place in an ice bath for 30 seconds).", "In a bowl, whisk together all dressing ingredients until smooth.", "In a large bowl, combine artichokes hearts, beans, tomatoes, onions and asparagus. Sprinkle with salt (to taste) and pour dressing over vegetables; toss everything together to coat all the vegetables. Finally, fold in pine nuts.", "You can serve this with toasted pita, garlic naan or grilled sourdough bread!"]

food52.com/recipes/35777-light-spring-asparagus-artichoke-salad

0Gathered

["Vegetables", "hearts", "cannellini beans", "cherry tomatoes", "white onion", "Salt", "nuts", "Dressing", "champagne wine vinegar", "olive oil", "lemon", "garlic", "salt", "ground pepper"]

Leek, Lardon, And Lemon Pizza

["1/3 pound of bacon", "2 medium leeks", "sea salt", "1 tablespoon lemon juice", "3 cups finely grated Parmesan cheese", "1 tablespoon lemon zest", "pizza dough", "1/2 cup creme fraiche", "1 teaspoon red pepper flakes", "1-3 eggs"]

["Heat the oven to 500F. If you have a pizza stone, move it to the oven a full hour before cooking, to heat up. If you are using a baking sheet, move it to the oven 30 minutes before cooking. Either way, you want to cook the pizza at the base of the oven.", "Stack up your bacon, and cut it into lardons (or little matchsticks). Heat a wide pan (cast iron, if you've got one) over medium heat. When it's warm, add the bacon. Cook the lardons until they are half-way to crispy, about 5 minutes. (The bacon will cook more in the oven, so don't overdo it on the stovetop.) Move the bacon to a paper towel-lined plate to drain.", "Quarter and clean the leeks. Slice the white/light green parts thinly. Once the bacon is out of the pan, you can add the leeks to it; the bacon fat will serve as a lovely lubricant. Cook the leeks until translucent, 5-10 minutes. Stir in a pinch of salt, and the lemon juice.", "Finely grate the cheese, and zest the lemon.", "It's time to build the pizza: spread on the creme fraiche. Next, evenly scatter the lardons and leeks over the face of the pizza. Distribute the grated cheese, the lemon zest, and the red pepper flakes.", "Just before moving the pizza to the oven, crack on the egg(s). (1 egg per personal pizza, or up to 3 eggs on a large.)", "Cook the pizza for 3-5 minutes, or until it's bubbling and the crust is just past golden brown. Remove it from the oven, and serve right away, very hot."]

food52.com/recipes/20316-leek-lardon-and-lemon-pizza

0Gathered

["bacon", "leeks", "salt", "lemon juice", "Parmesan cheese", "lemon zest", "pizza dough", "cr\u00e8me fra\u00eeche", "red pepper", "eggs"]

Orange Beetroot Salad

["orange beetroot salad", "2 Large Orrange", "2 large Beetroot Cooked and sliced", "few Mint ( thinly Sliced )", "4 tablespoons Dressing", "Salad Dressing", "4 tablespoons Salad Oil", "2 tablespoons Wine vinegar", "1/4 teaspoon Mustard Powder", "1 Garlic cloves(crushed)", "1 tablespoon Orange rind", "salt and pepper to taste", "Put all ingredients in a jar with tight Lid. Shake well ."]

["Arrange the orange mint, and beetroot slices in alternative layers in a shallow circular dish. .Pour the dressing and garnish with sprigs of mint .serve chilled"]

food52.com/recipes/1647-orange-beetroot-salad

0Gathered

["orange beetroot salad", "Dressing", "Salad Dressing", "Salad Oil", "vinegar", "Mustard Powder", "Garlic", "Orange rind", "salt", "ingredients"]

The Great Slaw Cheeseburger

["ground chuck", "smoky chedder cheese", "bag of cole slaw"]

["Make cole slaw according to directions and chill.", "Make ground chuck patties.", "Top with sea salt and fresh ground pepper.", "Grill chuck patties turn and add cheese.", "Top with cole slaw."]

food52.com/recipes/5830-the-great-slaw-cheeseburger

0Gathered

["ground chuck", "smoky chedder cheese", "cole slaw"]

Curry Carrot Soup

["2 pounds carrots, peeled and chopped into chunks", "1 small onion, chopped", "2 tablespoons olive oil", "2 medium potatoes, peeled and chopped into chunks", "2 tablespoons yellow curry powder", "1/2 tablespoon turmeric", "5 cups vegetable stock", "sea salt and pepper, to taste", "yogurt and cilantro (for garnish)", "1-2 tablespoons heavy cream (optional)"]

["Preheat oven to 400 F. Peel and cut carrots into chunks. Combine with chopped onion and toss with olive oil, salt and pepper, curry powder and turmeric.", "Roast the veggies in the oven for 30-40 minutes or until vegetables are cooked through and tender.", "Warm the vegetable stock in a large pan and scrape the roasted vegetables into the pan. Puree with a hand immersion blender or in batches in a blender until thoroughly combined and smooth.", "Taste the soup and adjust the seasonings, salt, pepper and curry powder, and add in the cream (if using). Serve with a garnish of yogurt and cilantro."]

food52.com/recipes/23959-curry-carrot-soup

0Gathered

["carrots", "onion", "olive oil", "potatoes", "curry powder", "turmeric", "vegetable stock", "salt", "yogurt", "heavy cream"]

Roasted Buffalo Cauliflower With Blue Cheese Sauce

["For The Cauliflower:", "1 large head of cauliflower", "2 tablespoons olive oil", "1 teaspoon garlic powder", "1 teaspoon salt", "1/2 teaspoon pepper", "1 tablespoon finely chopped parsley (for garnish)", "For The Buffalo Sauce & Blue Cheese Sauce:", "2 tablespoons unsalted butter", "1/4 cup Frank's RedHot sauce", "1 tablespoon freshly squeezed lemon juice", "4 ounces blue cheese (hold 2 ounces for garnish)", "1/2 cup 2% fat plain Greek yogurt", "1 tablespoon almond milk (or whatever milk you prefer)", "1 teaspoon fresh squeezed lemon juice", "1 tablespoon finely chopped parsley", "salt & pepper to taste"]

["Preheat oven to 450 degrees.", "Using a sharp knife, carefully break down the head of cauliflower into small florets.", "In a large bowl, whisk together olive oil, garlic powder, salt & pepper, then add the florets. Stir and coat the cauliflower thoroughly.", "Roast the cauliflower on a parchment-lined baking sheet for 15 minutes.", "Meanwhile, for the buffalo sauce combine Frank's sauce, 1 tablespoon lemon juice, and butter.", "For the blue cheese sauce, melt 1 ounce of blue cheese in a small bowl, then combine with Greek yogurt and mix thoroughly. Add 1 teaspoon lemon juice, salt, milk, and chopped parsley, then incorporate fully. Crumble in 1 additional ounce of blue cheese for texture, and gently mix this into the sauce so the crumbles remain intact. Salt and pepper to taste.", "When the cauliflower is finished baking, toss with the buffalo sauce, garnish with 2 more ounces of blue cheese crumbles and chopped parsley, and serve with blue cheese sauce on the side.", "**NOTE: If you like your Buffalo sauce really hot you could try using Tabasco sauce instead of Frank's RedHot sauce. It definitely has quite a bit more kick."]

food52.com/recipes/64009-roasted-buffalo-cauliflower-with-blue-cheese-sauce

0Gathered

["Cauliflower", "head of cauliflower", "olive oil", "garlic", "salt", "pepper", "parsley", "Buffalo Sauce", "unsalted butter", "freshly squeezed lemon juice", "blue cheese", "yogurt", "almond milk", "fresh squeezed lemon juice", "parsley", "salt"]

Blueberry Lemon Yogurt Breakfast Cookies

["1 cup Gluten Free oat flour", "1 teaspoon baking powder", "1/4 teaspoon sea salt", "1/2 cup Truvia baking sugar", "1/2 cup fresh or frozen blueberries", "3/4 cup plain nonfat Greek yogurt", "1 egg white", "1/2 teaspoon lemon extract", "zest of 1 lemon"]

["Preheat oven to 375 degrees", "Prepare a baking sheet with parchment paper", "To a food processor or blender, combine egg white, yogurt, lemon extract & salt and combine well", "Add sugar to mixture & combine", "Add remaining ingredients (except blueberries) and mix well", "Add batter to a bowl, add blueberries gently folding them in", "Using an ice cream scoop, add batter to baking sheet", "Bake 12-14 minutes until edges are slightly brown", "Remove from oven, allow to cool 5 minutes before removing to cool fully on a wire rack"]

food52.com/recipes/40036-blueberry-lemon-yogurt-breakfast-cookies

0Gathered

["flour", "baking powder", "salt", "baking sugar", "blueberries", "yogurt", "egg", "lemon extract"]

Rounds, Roots And Shoots: A Vernal Salad

["Salad", "8-10 Baby New Potatoes", "10-12 Fresh Asparagus Stalks", "1 Zucchini", "3-4 Spring Onions", "1/2 cup Dill, chopped", "1 cup Marcona Almonds", "1/2 cup Microgreens", "Dressing", "1 Clove of Garlic", "1 teaspoon Dijon", "1 tablespoon Mayo, or vegan substitute", "2-3 tablespoons Extra Virgin Olive Oil", "1 Lemon, juiced", "1 tablespoon Apple Cider Vinegar", "A dusting of Red Pepper", "Salt & Pepper to taste"]

["Bring a pot of salted water to a boil. Add the potatoes and cook about 15-20 minutes, until a fork easily slides through the middle. Meanwhile, if you have a double cooker or a steamer, put that on top of the boiling potatoes and blanch the asparagus for a 3-4 minutes only. Otherwise you can drop them into boiling water for 2-3 minutes. Rinse the asparagus immediately with cold water and place in a bowl of ice water. When the potatoes are done, drain and put them in a bowl of ice water too.", "Slice the zucchini thin and cut the rounds into quarters, so they are mini bite-size. Slice the spring onions all the way up into the green. Add the zucchini, spring onions, almonds and dill to a salad bowl and set aside.", "Mix up the dressing by mincing the garlic. I always make my dressings in a jar because with a lid on tight, you can really give it a good shake and prove to the world that even oil and vinegar can sometimes mix. So put your garlic into a small jar with the juice of half the lemon and the rest of the ingredients. Shake until it is creamy. Taste and adjust seasonings.", "Drain and dry the potatoes and asparagus and cut into small bite size pieces. Toss together with the zucchini, spring onions and dill. Give the dressing a good vigorous blend and pour onto the salad. Taste and adjust. I found mine needed the juice of the entire lemon.\r\n\r\nServe on a bed of lettuce with a carefree sprinkling of microgreens.", "Options: Chopped, hard-boiled egg; avocado slices; sun-dried tomatoes for that bit of sour; sunflower seeds for added crunch; garden-fresh snap peas for even more sweet green; basil, cilantro, or mint for more savory zing. This salad is really happy company to just about any of Spring's edible delights so let your garden or your local farmer inspire your whims.", "http://food-alovestory.com/2013/04/05/rounds-roots-and-shoots-a-vernal-salad/"]

food52.com/recipes/35098-rounds-roots-and-shoots-a-vernal-salad

0Gathered

["Salad", "New Potatoes", "Stalks", "Zucchini", "Onions", "Dill", "Marcona Almonds", "Microgreens", "Dressing", "Garlic", "Mayo", "Olive Oil", "Lemon", "Apple Cider Vinegar", "dusting of Red Pepper", "Salt"]

Cumin Rubbed Salmon With A Fresh Corn And Red Pepper Sauce

["1 tablespoon canola oil", "1 red onion, chopped", "1 jalapeno pepper, seeded and chopped", "2 red bell peppers, chopped", "Kernels from 4 fresh ears of corn", "4 garlic cloves, minced", "Juice of one lime", "1 teaspoon sea salt"]

["Heat canola oil over medium heat in a large nonstick skillet and saute chopped red onion, jalapeno pepper, and red pepper for 5 to 7 minutes. Add corn and saute 2 to 3 more minutes or until all veggies are soft. Add garlic and saute one additional minute. Place cooked veggies, lime juice, and salt in a food processor and pulse until a smooth sauce forms."]

food52.com/recipes/6417-cumin-rubbed-salmon-with-a-fresh-corn-and-red-pepper-sauce

0Gathered

["canola oil", "red onion", "pepper", "red bell peppers", "corn", "garlic", "lime", "salt"]

Chicken Riesling

["2 pounds chicken", "2 cups varies veggies", "1/2 onion", "2 cloves garlic", "1 teaspoon salt and pepper or to taste", "2 cups water", "2 bouillon cubes", "1/2 cup Riesling Wine (or whatever white you like)", "2.5 teaspoons flour", "1/2 cup sour cream", "3 tablespoons Parmesan cheese", "2-3 cups leave spinach", "1 tablespoon olive oil"]

["Place cast iron on Medium heat and spray nonstick or a tablespoon of Olive Oil.", "Dice up 1/3-1/2 white onion, 2 cloves of garlic and saute until tender. Remove onions and garlic from heat and set aside.", "Lightly salt and pepper 2 chicken breast and slice them approx 3/4\" thick at an angle into smaller pieces. (Approx 4 pieces per breast). Lightly brown each side and remove from heat. Chicken will be half way cooked.", "Add 2 cups water, with 2 dissolved chicken bouillon cubes (or use chicken broth). 2.5 teaspoon of flour whisked into bullion mix. 1/2 cup of Riesling wine. Pour into heated pan; add 1/2 cup sour cream, 3 tablespoons Parmesan cheese (to taste) and whisk until mixed well until cheese melts (no clumps, will thicken as it cooks).", "Reduce heat to medium low then re-add onions and garlic", "Cut up approx 2 cups of veggies (broccoli, sweet peppers, baby carrots, corn) into bite size pieces (not to small). Add into broth. Place chicken back in cast skillet and make sure they are covered by gravy mixture. Reduce heat to low and simmer for about 10-15 minutes or until chicken is tender and cooked all the way through.", "Add 1.5-2 cups of leaf spinach (cut off stems). Cook for 1-2 minutes until spinach is tender. Place chicken over rice or small pastas and spoon sauce over."]

food52.com/recipes/25860-chicken-riesling

0Gathered

["chicken", "varies veggies", "onion", "garlic", "salt", "water", "bouillon cubes", "Riesling Wine", "flour", "sour cream", "Parmesan cheese", "leave spinach", "olive oil"]

Classic Whole-Wheat Buttermilk Waffles

["2 cups whole-wheat flour", "2 teaspoons baking powder", "1/2 teaspoon baking soda", "1 teaspoon cinnamon", "2 tablespoons sugar", "1/2 teaspoon sea salt", "2 eggs, separated and at room temperature", "2 cups buttermilk, room temperature", "6 tablespoons butter, room temperature", "1 teaspoon vanilla extract"]

["Preheat waffle iron and grease with butter.", "Combine the dry ingredients in a large bowl and set aside.", "In a medium size bowl, whisk together the egg yolks, buttermilk, butter, and vanilla until smooth. Pour into the dry and stir to combine.", "In a small bowl, beat the egg whites with a hand-mixer or in a stand-mixer on high until peaks form (about 1-2 minutes). Gently fold these into the batter, careful not to over-mix or deflate the fluffy air pockets.", "Scoop spoonfuls of the batter onto the waffle iron and cook until golden brown on each side. Remove and cool slightly before serving.", "Serve immediately with toppings and store leftovers in an airtight container in the fridge or freezer.", "Enjoy!"]

food52.com/recipes/74843-classic-whole-wheat-buttermilk-waffles

0Gathered

["whole-wheat flour", "baking powder", "baking soda", "cinnamon", "sugar", "salt", "eggs", "buttermilk", "butter", "vanilla"]

Potato Cakes

["1/4 small yellow onion, finely chopped (about 1/3 cup)", "2 1/2 teaspoons butter, divided", "1 cup leftover Garlic-Mashed Potatoes (https://food52.com/recipes...)", "1 tablespoon finely chopped chives", "2 1/2 teaspoons butter, divided", "1 1/2 teaspoons olive oil, divided"]

["Heat 1 teaspoon of the butter in a small non-stick pan over medium heat. Saute the onion with a pinch of kosher salt until the onion is soft and translucent but not brown, about 5 minutes. Turn down the heat if the onion starts to cook too quickly.", "Thoroughly mix the cooked onion and chopped chives with the leftover mashed potatoes.", "Heat the remaining 1 1/2 teaspoons of butter with the olive oil in a medium griddle pan or non-stick pan over medium heat. Meanwhile, shape the potato mixture into 4 patties, each about 3\" in diameter.", "When the griddle is hot, cook the patties until golden brown and crispy, flipping once, about 3-5 minutes per side. They can be a hard to flip, so lift them up a little to make sure the bottoms are brown enough, and when they're ready, really shove your spatula under there. Serve immediately"]

food52.com/recipes/39814-potato-cakes

0Gathered

["yellow onion", "butter", "Garlic", "chives", "butter", "olive oil"]

Pumpkin Spie Latte Macaron Cookies

["Macaron Shell", "42 grams almond flour", "50 grams powdered sugar", "4 grams pumpkin pie spice", "4 grams finely ground coffee", "40 grams egg whites", "40 grams granulated sugar", "Filling", "1/2 cup marshmallow fluff", "1/2 cup pumpkin pie spice", "1 cup marshmallow fluff", "1/2 cup softened butter", "1 tablespoon pumpkin puree", "1 teaspoon pumpkin pie spice", "1 teaspoon instant expresso powder"]

["Macaron Shells:\r\n1. in a food processor, grind together the almond flour, powder sugar, pumpkin pie spice, and coffee grounds", "2. sive the dry ingredients through a fine mesh strainer into a bowl. set aside", "3. in a separate bowl, whip the egg whites till foamy", "4. gradually add in the granulated sugar, then whip till stiff peaks form", "5. in three portions, add the dry ingredients into the egg whites. Fold the dry ingredients into the egg whites carefully, but not too gently (this will cause too many big air pockets and make the shells crack).", "6. keep folding the mixture until it flows off the spatula like lava in a thick ribbon.", "7. transfer the mixture to a piping bag with a tip.", "8. pipe 2-inch circles onto a tray lined with silpat (using a template helps a lot).", "9. Once you've piped all your batter, tap the tray on the counter until the macarons smooth out. Pop any bubbles that form with a toothpick.", "10. preheat the oven to 300 degrees F and let the macarons rest while the oven pre-heats.", "11. bake the macarons for 7 minutes then rotate and bake for another 7 minutes", "Filling:\r\n\r\n1. mix the 1/2 cup marshmallow fluff with the pumpkin pie spice, place in a piping bag with a star tip and set aside.\r\n2. whip the softened butter on high until it turns pale ivory in color. \r\n3. combine the pumpkin pie puree with the instant expresso powder and pumpkin pie spice. \r\n4. add the pumpkin mixture to the butter and whip till combined\r\n5. add the cup of marshmallow fluff to the butter mixture and whip till combined. \r\n6. place the buttercream into a piping bag with a round tip.", "Assemble:\r\n1. match up the macaron shells \r\n2. pipe the spiced marshmallow fluff in a ring on one of the shells \r\n3. fill the ring with the pumpkin expresso buttercream \r\n4. sandwich the two shells together.\r\n5. use a blowtorch to torch the outer ring of marshmallow fluff\r\n6. enjoy!"]

food52.com/recipes/39150-pumpkin-spie-latte-macaron-cookies

0Gathered

["Macaron Shell", "almond flour", "powdered sugar", "pumpkin pie spice", "ground coffee", "egg whites", "sugar", "Filling", "marshmallow fluff", "pumpkin pie spice", "marshmallow fluff", "butter", "pumpkin puree", "pumpkin pie spice", "expresso powder"]

Variation On Maialino'S Olive Oil Cake

["1 1/2 cups all purpose flour", "1/2 cup cornmeal(medium ground)", "1 3/4 cups granulated sugar", "1 1/2 teaspoons salt", "1/2 teaspoon baking soda", "1 teaspoon baking powder", "1 1/3 cups extra virgin olive oil", "1 1/4 cups whole milk", "3 large eggs", "1 1/2 tablespoons Meyer lemon zest", "1/4 cup Meyer lemon juice", "1/4 cup white wine", "1/2 teaspoon almond extract"]

["Heat oven to 350 degrees Fahrenheit. Line 9\" cake pan with a round of parchment paper and spray with non stick spray.", "In a bowl whisk the dry ingredients- flour, cornmeal, sugar, baking soda and powder and salt. In a separate bowl, whisk the wet ingredients- olive oil, milk, eggs, lemon juice and zest, wine and almond extract. Add dry ingredients to the wet and mix until combined.", "Pour the batter into the prepared pan and bake for up to an hour until cake is golden brown and a cake tester comes out clean. Check cake after 50 minutes. Cool cake in pan on a rack for 30 minutes. Loosen edges of cake by running a knife around the sides of pan, then invert cake onto rack to cool completely."]

food52.com/recipes/80909-variation-on-maialino-s-olive-oil-cake

0Gathered

["flour", "cornmeal(medium ground)", "sugar", "salt", "baking soda", "baking powder", "extra virgin olive oil", "milk", "eggs", "lemon zest", "lemon juice", "white wine", "almond"]

Celery Salad

["For the salad:", "4 stalks of celery, cleaned, trimmed, and shaved almost paper thin", "1 cup broccoli, chopped", "A handful of sunflower seeds (a bit less than 1/4 cup)", "1/3 cup Parmesan cheese, peeled with a vegetable peeler", "For the dressing:", "3 tablespoons extra virgin olive oil", "Juice of half a lemon", "2 teaspoons honey", "Salt and pepper to taste"]

["Add sunflower seeds to a pan over medium heat. Toast seeds until they begin to lightly brown and become fragrant.", "Combine celery, broccoli, Parmesan, and sunflower seeds in a large bowl.", "Over the salad add the olive oil, lemon juice, honey, salt, and pepper. Toss to combine and adjust dressing to your taste. Enjoy!"]

food52.com/recipes/35815-celery-salad

0Gathered

["salad", "stalks of celery", "broccoli", "handful of sunflower seeds", "Parmesan cheese", "extra virgin olive oil", "honey", "Salt"]

Chicken Noodle Soup With Veggies

["2 pieces dried noodles", "6 pieces medium size shallots-chiffanade, fry until golden brown-serves as garnishing", "1 egg white only", "1 tablespoon chicken stock", "1 tablespoon soup spice powder", "3 pieces garlic-thin slices", "3 pieces shallots-thin slices", "1/4 chicken-cut into small pieces", "1 tofu/ bean curd- cut into 4", "1/2 cup frozen corn", "a few vegetables varieties of your choice", "1/2 carrot-cut 1 1/2cm or 1/2inch", "1 tomato-cut into 6", "1 piece frozen fish cakes- slices or 4 pieces fish balls", "salt and pepper to taste"]

["Heat up 5 cups of water in a cooking pot\r\nAdd in stock ingredients and chicken. Boil for 20 minutes\r\nAdd in fish cake, carrots, bean curd, corn salt and pepper \r\nAfter 5 minutes, add in noodles and broccoli\r\nAfter 5 minutes, add the rest of vegetables\r\nAfter 5 minutes put off fire. Add in egg white and stir well. Add in fried shallots. Serve hot\r\nIf you want some tongue ticklers, garnish with fresh cut chili or pickled green chili\r\nThe veggies should be crunchy or crisp tender", "The health benefits of carrots: ( a root vegetable) \r\nEaten regularly, helps to reduce premature aeging due to sun damage on skin.\r\nContains beta carotene- a substance that is converted to Vitamin A in the body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.\r\nPeel if desired. Raw carrots are naturally sweet, but lightly cooked carrots are even sweeter. Carrots are one of those vegetables that loses very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body- Vietnamese Food Fruits"]

food52.com/recipes/14319-chicken-noodle-soup-with-veggies

0Gathered

["noodles", "shallots-chiffanade", "egg", "chicken stock", "soup spice powder", "garlic", "shallots-thin", "chicken", "bean curd-", "frozen corn", "vegetables varieties", "carrot", "tomato", "frozen fish", "salt"]

Duck Fat Confit Arctic Char

["16 ounces Arctic Char filet, cut into 4oz portions", "4 bunches mache", "2 Cara Cara oranges", "3 ounces neutral oil (peanut, canola)", "1 ounce sudachi juice", "1 pinch sugar", "1 pinch korean chili flakes (or other smokey chili flakes)", "kosher salt", "4 ounces duck fat"]

["brine the arctic char in a 20% (by weight) solution of water and salt for 20 minutes", "drain and dry the arctic char", "portion arctic char into individual zip lock bags or vacuum sealed bags with 1 oz of duck fat per bag.", "cook the arctic char bags in a water bath at 50\u00b0 C (122F) for 1 hour sous-vide. you could skip the previous 3 steps and pan fry the arctic char in duck fat if you desire.", "create a vinaigrette using the oil, sudachi juice, chili flakes, and sugar- combine in a container and shake vigorously.", "supreme the oranges", "dress the mache lightly with some of the vinaigrette in a small bowl, plate the oranges and fish, then spoon the rest of the dressing around the fish."]

food52.com/recipes/4427-duck-fat-confit-arctic-char

0Gathered

["filet", "mache", "oranges", "neutral oil", "sudachi juice", "sugar", "korean chili flakes", "kosher salt", "duck fat"]

Seven Day Sweets (Luvey'S Sweet Pickles)

["2.5 pounds Kirby or pickling cucumbers", "1 tablespoon Kosher or pickling salt", "2.5 teaspoons Alum, a naturally occurring mineral that crisps the pickle", "4 cups apple cider vinegar", "1 tablespoon pickling spice tied in a cheesecloth bundle or tucked into a stainless steel tea ball", "1 cup white sugar"]

["Day One Soak the cucumbers in ice cold water for 30 minutes. Drain the water and scrub the cucumbers well to dislodge any remaining dirt. Slice a small amount off each end of the cucumber, then slice into 1/2\" slices. A mandolin is useful, but not necessary. Pack the slices into a half gallon jar or two quart jars. Cover with boiling water. Cover the jar and let it sit overnight on the counter.", "Day Two Drain the water away. Do not rinse. Dissolve the salt in one quart of boiling water. Pour the salted water over the cucumber slices while still warm. Cover and let it sit out overnight.", "Day Three. Drain the water away. Do not rinse. Add the alum to one quart of boiling water. Pour the alum water over the cucumber slices while still warm.", "Day Four. Drain the water away. Bring the cider vinegar to a boil. Tuck the pickling spice sachet into the jar with the pickles and pour the warm vinegar over the pickles. Cover and let the pickles brine for three days.", "Day Five and Six Gaze longingly at your pickles to be.", "Day Seven. Drain the pickles, reserving 1/2 cup of the vinegar. Dispose of the spices. Place the pickles in a large bowl and sprinkle the sugar over the pickles and add back the vinegar. Cover and set aside for one hour. Pack the pickles into pint jars and scrape all the sugar and syrup over them. Cap the jars and set aside. Turn the jars over every day for a few days, as the sugar draws liquid out of the pickles to make a syrup, then store in the cupboard. There is no need to process them in a boiling water bath.", "Chill the pickles well before serving."]

food52.com/recipes/22444-seven-day-sweets-luvey-s-sweet-pickles

0Gathered

["cucumbers", "Kosher", "occurring", "apple cider vinegar", "pickling spice", "white sugar"]

Slow Roasted Tomatoes And Farro For Winter

["2 28-ounce cans of whole peeled tomatoes", "1 head of garlic, with the cloves peeled and smashed", "1/4 cup olive oil", "3 sprigs fresh basil, thyme, or rosemary (optional)", "1 1/2 cups farro", "1 handful Parmesan cheese"]

["Heat the oven to 300\u00b0 F. Drain and roughly chop the tomatoes, then toss with the olive oil, garlic, and optional herbs. Salt to taste. Spread the mixture in a large baking dish or a rimmed half-sheet pan -- the more cramped it is, the longer it will take to roast -- and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out.", "Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese and serve."]

food52.com/recipes/34149-slow-roasted-tomatoes-and-farro-for-winter

0Gathered

["tomatoes", "garlic", "olive oil", "fresh basil", "farro", "Parmesan cheese"]

Burmese-Inspired Chicken Braised In Coconut Milk & Turmeric With Sweet Potato

["For the soup", "1 1/2 pounds boneless chicken thighs", "1 tablespoon dried ginger", "1 tablespoon dried turmeric", "1 tablespoon ground coriander", "1 tablespoon neutral oil, such as grapeseed", "2 cloves garlic", "1 1-inch piece peeled ginger", "1 peeled shallot", "1 dried chile, on the hot side (I like de arbol)", "1 bunch cilantro", "1/4 cup unrefined coconut oil or a neutral cooking oil, such as grapeseed", "1 cup cubed sweet potato", "2 cups chicken stock", "2 cups unsweetened coconut milk", "2 tablespoons fish sauce", "2 limes, 1 juiced and 1 quartered", "1 pinch salt, to taste", "For the crispy shallot topping", "1 peeled shallot, sliced thinly", "1 cup neutral cooking oil, such as grapeseed"]

["Cut the chicken thighs into about 1-inch pieces and marinate overnight with the dried ginger, turmeric, coriander, and 1 tablespoon of neutral oil. I like the overnight marinade, but if you forget, simply toss the chicken pieces with the spices before you start cooking.", "In a food processor, mince the garlic, ginger, shallot, dried chile, and the roots and/or stems of the bunch of cilantro.", "In the bottom of a heavy-bottomed pan over medium-high heat, heat the coconut oil. Then add the cubed sweet potato. Fry until golden brown on at least 2 sides of each cube. Scoop out of the pan, leaving the oil, and set aside. Add the chicken pieces (a few at a time so you can brown them without having them cool the pan down) and let them begin to brown. Season with a pinch of salt. When they are mostly browned, add the minced shallot-ginger-garlic-cilantro stem mixture and let cook out a little. Add a couple tablespoons of the chicken stock and let reduce until the mixture is soft and cooked. Add the rest of the chicken stock and the reserved sweet potatoes and bring to a simmer.", "Meanwhile use the method below to fry the crispy shallots (this can also be done as much as a week ahead of time, as the shallots will keep in a closed container at room temperature for a week at least).", "Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk and bring up to a simmer. Stir in a quarter cup of cilantro leaves and taste for salt. Serve garnished with the crispy shallots, a couple of sprigs of raw cilantro, and the lime wedges", "In a saute pan over medium heat, heat the oil. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they'll continue to cook and crisp up on the paper towel."]

food52.com/recipes/63771-burmese-inspired-chicken-braised-in-coconut-milk-turmeric-with-sweet-potato

0Gathered

["soup", "chicken thighs", "ginger", "turmeric", "ground coriander", "neutral oil", "garlic", "ginger", "shallot", "chile", "cilantro", "unrefined coconut oil", "cubed sweet potato", "chicken stock", "unsweetened coconut milk", "fish sauce", "salt", "shallot topping", "shallot", "neutral cooking oil"]

Cast-Iron Skillet Cornbread

["1 1/2 cups coarse yellow cornmeal", "3/4 teaspoon baking soda", "1/2 teaspoon coarse salt", "2 large eggs", "1 1/2 cups plain drinkable yogurt, kefir, or buttermilk", "1 1/2 tablespoons maple syrup", "4 tablespoons unsalted butter"]

["Preheat an oven to 425\u00b0 F. Heat a 10-inch seasoned cast-iron skillet in the oven for 10 minutes, until it's very hot.", "Combine the cornmeal, baking soda, and salt in a small bowl. In a separate, large bowl, whisk together the eggs, yogurt, and maple syrup.", "Remove the hot skillet from the oven and add the butter, swirling it until it's melted (it's okay if it slightly browns). Working quickly, pour the hot, melted butter into the egg and yogurt mixture, and whisk until combined. Add the dry ingredients and whisk until just combined. Pour the batter into the hot skillet and and bake until golden, about 20 to 25 minutes. Allow cornbread to slightly cool before cutting."]

food52.com/recipes/19148-cast-iron-skillet-cornbread

0Gathered

["coarse yellow cornmeal", "baking soda", "coarse salt", "eggs", "drinkable yogurt", "maple syrup", "unsalted butter"]

Caldo Gallego (Galician Broth)

["1 1/2 cups dried white beans", "1 tablespoon salt", "1 ham knuckle or 1 ham bone, or 1lb. pork bones", "1 1/2 teaspoons paprika (preferably Spanish)", "1/4 teaspoon pepper", "1 pound potatoes, peeled and diced", "1 bunch turnip greens, rinsed and coarsely chopped", "2 spanish chorizos (6.5 oz total), cut into pieces"]

["Soak the beans overnight in cold water.", "Rinse beans then add them back to the pot with the pork.", "Cover with 8 1/2 cups of water and season them with the salt, pepper and paprika.", "Bring to a boil, then turn down heat and simmer 1 hour covered. (Skim off foam)", "Remove the pork bones from the broth and add the potatoes, turnips, and chorizo.", "If you like, pull the meat of the bones and add back to the pot.", "Return the pot to a simmer and cook for 30 more minutes."]

food52.com/recipes/38821-caldo-gallego-galician-broth

0Gathered

["white beans", "salt", "ham", "paprika", "pepper", "potatoes", "turnip greens", "spanish chorizos"]

Hummus And Butternut Squash Soup With Roasted Chickpeas

["1 medium butternut squash, peeled and cubed", "2 carrots, peeled and chopped", "1 yellow onion, diced", "4 cups vegetable broth", "1 8-ounce container Cava Foods Hummus", "a few sprigs of fresh thyme", "salt and pepper to taste", "1 can chickpeas, drained and rinsed", "1/2 teaspoon cumin", "1/8 teaspoon cayenne", "olive oil"]

["Add butternut squash, carrots, onion, and vegetable broth to a slow cooker. Cook for 1 hour. Add salt, pepper, fresh thyme, and 1 cup hummus to soup and cook an additional 1 hour. Puree soup with an immersion blender or stand blender and season to taste.", "For chickpeas: Toss chickpeas with salt, pepper, a pinch of cayenne, and cumin. Drizzle with olive oil and roast over low heat (about 200 degrees Fahrenheit) for 30-40 minutes, stirring and rearranging occasionally. Garnish soup with crispy roasted chickpeas.", "Enjoy!"]

food52.com/recipes/33333-hummus-and-butternut-squash-soup-with-roasted-chickpeas

0Gathered

["butternut squash", "carrots", "yellow onion", "vegetable broth", "thyme", "salt", "chickpeas", "cumin", "cayenne", "olive oil"]

Summer Squash, Ricotta & Lemon Thyme Tart

["Whole Wheat Pastry Crust", "1 1/2 cups (210 grams) whole wheat pastry flour, plus more for sprinkling", "3/4 teaspoon (4 grams) fine sea salt", "1 teaspoon (4 grams) granulated natural cane sugar", "8 tablespoons (112 grams) cold unsalted butter, cut into 16 pieces", "3 tablespoons (45 ml) ice cold water", "Tart Filling", "5 ounces (140 grams) fresh ricotta cheese", "Freshly grated zest of 1 lemon", "1 large summer squash, sliced into 1/8-inch coins", "4 sprigs fresh lemon thyme", "Drizzle of extra-virgin olive oil, 1 to 2 teaspoons (5 to 10 ml)", "Pinch of smoked paprika", "3 tablespoons (6 grams) grated Pecorino Romano cheese"]

["Preheat the oven to 425\u00b0F (220\u00b0C).", "To make the whole wheat pastry dough: add the flour, salt, baking powder and sugar to a deep bowl and whisk to combine. Scatter the butter over the dry ingredients and rub together quickly with your fingertips, until it forms a sandy-looking texture with some pebble-sized pieces. Sprinkle the cold water over the mixture and stir with a fork until the dough forms a rough ball. Press the dough into a 10-inch (25 cm) tart pan with a removable bottom.", "For the tart filling: stir the ricotta and lemon zest together in a small bowl. Spread the mixture into a thin layer on top of the dough. Arrange the squash slices on top of the ricotta in a circular pattern, overlapping the edges a bit. Drizzle a little olive oil over the squash.", "Strip the leaves off the stems of lemon thyme (imagine the motion of a firefighter sliding down a pole). Sprinkle the leaves over the squash, along with the paprika. Scatter the cheese on top of the tart and bake for 20 minutes, until the edges and top are golden."]

food52.com/recipes/22854-summer-squash-ricotta-lemon-thyme-tart

0Gathered

["Pastry Crust", "whole wheat pastry flour", "salt", "sugar", "cold unsalted butter", "water", "Filling", "ricotta cheese", "lemon", "summer", "lemon thyme", "Drizzle of extra-virgin olive oil", "paprika", "Romano cheese"]

Coconut Mango Sticky Brown Rice

["1 cup brown basmati rice (or any brown rice)", "2 cups water", "1/4 teaspoon salt", "1/4 cup maple syrup/brown rice syrup", "1/4 cup coconut milk", "1-2 mangoes, peeled and sliced (look on flickr or something for a video of how to peel/slice if you need to)"]

["Combine brown rice, water, and salt in a saucepan and bring to a boil. Cover and lower heat to low and simmer for 45 min. Take it off the heat and pour in the maple syrup/brown rice syrup and coconut milk and fluff the rice. Cover and let sit for about 20 minutes. Serve with mangoes and a sprinkling of sesame seeds (if you so desire)."]

food52.com/recipes/3082-coconut-mango-sticky-brown-rice

0Gathered

["brown basmati rice", "water", "salt", "maple syrup/brown rice syrup", "coconut milk", "mangoes"]

Chicken Cassoulet

["4 strips of bacon cut in 2 inch pieces", "8 Chicken Thighs", "4 Turkey Sausages (optional)", "1 teaspoon salt", "1/2 teaspoon pepper", "1 large yellow onion diced", "3 cloves garlic, chopped", "1 cup wine", "1 large can of whole tomatoes or 4 fresh tomatoes diced", "2 cans of cannellini beans", "1 chicken bouillon", "2 tablespoons finely chopped fresh thyme or 1 T. dried thyme", "2 tablespoons chopped fresh oregano or 1 T dried oregano", "1 bunch kale, large chopped"]

["In a large dutch oven or skillet over medium-high heat, cook bacon for 5 minutes, until brown. Transfer them to a plate with a paper towel under the bacon to absorb the grease.", "Add the chicken thigh pieces to the bacon fat and brown them over medium-high heat about 4 minutes on each side to brown. Transfer chicken to a bowl.", "Brown the sausage in the same pan then transfer into bowl with chicken.", "Add the onions to the pan and saute for 10 minutes until they turn translucent and light golden brown.", "Add the garlic and saute for an additional minute", "Add wine and reduce by 50%", "Add tomatoes, beef bouillon, and beans", "Add protein back in to the pan accept for the bacon. Cover and bake for 2 hours in a 350 degree oven.", "Place chopped kale in bowls and dish cassoulet on top of kale", "Top with crunchy bacon and serve with crusty bread."]

food52.com/recipes/21016-chicken-cassoulet

0Gathered

["bacon", "Chicken", "Turkey Sausages", "salt", "pepper", "onion", "garlic", "wine", "tomatoes", "beans", "chicken bouillon", "thyme", "fresh oregano", "kale"]

Black Bean Orange Peel Edamame

["1 pound edamame (in shell or not)", "1 orange", "2 teaspoons fermented black beans, rinsed and chopped", "1 tablespoon garlic, minced (2 medium cloves)", "1 teaspoon ginger, minced", "2 tablespoons shallots, minced (1 medium)", "1 teaspoon mirin", "2 teaspoons soy", "1/4 teaspoon sesame oil", "1/2 teaspoon chili sauce (or a fresh red chili sliced crosswise)"]

["Rinse edamame, then boil in salted water (or microwave covered with 3 T water and pinch of salt) about 5-7 minutes for frozen, 2-3 for fresh. Drain.", "Zest orange (I prefer the thin strips to a microplane. You can peel the outer part of the peel, trim any pith and cut into thin strips) and then juice the orange. Mix shallots, garlic, black beans and ginger in one bowl, mirin, soy, sesame oil and 2 T orange juice in the other. If using chili sauce, add it to the liquid. If using fresh chili, add it to the shallot mixture.", "Heat a couple tablespoons oil in a wok or cast iron pan over very high heat. Add edamame and stir until just beginning to blister. Add shallot mixture and stir for several minutes until very fragrant and shallots just begin to brown/crisp. Add 1 T (packed) zest and toss another minute. Stir in mirin mixture and toss until the edamame are thick and glazed and no liquid remains. Poor into a bowl immediately and enjoy.", "NOTE: you can follow these steps for either pods or shelled edamame though you can boil/cook the shelled beans a little less."]

food52.com/recipes/18619-black-bean-orange-peel-edamame

0Gathered

["edamame", "orange", "black beans", "garlic", "ginger", "shallots", "mirin", "soy", "sesame oil", "chili sauce"]

Banana-Nut Tart

["Dough", "1 cup flour", "1 1/2 teaspoons gingerbread spices", "2 tablespoons sugar", "4 1/2 tablespoons butter", "1 egg yolk", "Filling", "4 1/2 tablespoons butter", "1/3 cup brown sugar", "3 bananas", "1 egg", "1/2 cup ground hazelnuts", "1/4 chopped walnuts"]

["For the dough: In a saucepan, soften and brown the butter on medium heat. Let cool.\r\nCombine flour, spices and sugar. Add the cold butter and the egg yolk and knead well by hand. Form a ball and cover with plastic wrap. Chill in the fridge for 30 minutes, until firm. \r\nRoll out the dough (5-7 mm) and spread it out in a greased and floured pie pan. Place in the fridge for another 30 minutes. Prick with the tip of a fork and bake for 10-12 minutes on 400F", "For the filling: cream the butter and sugar in an electric mixer. Puree two bananas and cut the other one into slices. Add banana puree and egg to the butter and sugar. Combine well before adding the ground hazelnuts. Spread out the slices of banana on the dough then pour banana-nuts cream on top. Top with chopped walnuts.", "Bake in the oven for 25 minutes. Let cool before serving."]

food52.com/recipes/21183-banana-nut-tart

0Gathered

["Dough", "flour", "gingerbread spices", "sugar", "butter", "egg yolk", "Filling", "butter", "brown sugar", "bananas", "egg", "ground hazelnuts", "walnuts"]