Anvil’s Banana Boulevardier

 

INGREDIENTS

Serving: 1

• 1 ounce bourbon
• 1 ounce sweet vermouth
• 1/2 ounce Campari
• 1/2 ounce Giffard Banane du Bresil
• Garnish: strip of orange zest

DIRECTIONS

1. Stir all ingredients over ice.
2. Strain into a chilled coupe glass or rocks glass with one rock.
3. Garnish with a strip of orange zest.

Sourdough Country Bread

 

Article

Active Time:

35 mins

Total Time:

55 mins

Yield:

Makes 1 (8-inch) boule

First, always start with a happy starter that has been fed at regular, successive intervals before you bake. The day before you plan to bake, feed your starter twice for the best results — once in the morning and again in the evening, about 8 to 10 hours before you'll start the recipe. This dough is based on a levain — basically just sourdough starter that's been bulked up with a bit of extra flour and water. Let the levain rise for a couple hours, then stir in more water and the remaining flour to form the dough. A few more simple steps and your dough will be ready for the oven: Work in a bit more water and salt, fold it occasionally as it rises, shape it into a boule, give it a final rise, and slash the dough before baking. The toughest part? Waiting for your bread to cool before slathering it with salted butter.

Ingredients

Levain

• 3 tablespoons (1 1/2 ounces/40 grams) warm water (90°F to 100°F) 
• 2 tablespoons (1 ounce/30 grams) mature sourdough starter
• 1/3 cup (about 1 1/4 ounces/40 grams) bread flour

Dough

• 1 1/2 cups (12 ounces/345 grams) warm water, divided
• Levain (see above)
• 4 cups (about 17 ounces/485 grams) bread flour, plus more for dusting and work surface
• 1 tablespoon (1/4 ounce/9 grams) kosher salt
• Wheat germ or white rice flour, for dusting

Directions

Prepare the levain

1. Stir together warm water and sourdough starter in a large bowl until evenly incorporated and mostly dissolved. Add bread flour; stir well until no dry bits of flour remain. Cover bowl with a kitchen towel; let stand at warm room temperature until almost doubled in volume and small bubbles appear on surface, 2 to 3 hours.

Prepare the dough

1. Add 1 1/4 cups of the warm water to levain in bowl; stir until evenly incorporated and mostly dissolved. Add bread flour; using your hands, mix together until no dry bits of flour remain. Cover bowl with a kitchen towel; let rest at warm room temperature 30 minutes.
2. Uncover bowl and sprinkle dough with salt; add remaining 1/4 cup warm water. Using a grabbing/squeezing motion with your hands, incorporate salt and water into dough until mostly smooth, 2 to 4 minutes. (Dough will initially separate into clumps but eventually form a homogenous mixture.) Cover bowl with a kitchen towel; let rest at warm room temperature until dough increases slightly in volume and becomes strong and elastic, 3 to 4 hours, stretching and folding dough back over itself in bowl every 30 minutes.
3. Lightly dust top of dough with bread flour. Turn dough out, floured side down, onto a clean work surface. Using a bench scraper or your palms, pull the dough towards you across work surface, rotating about 90 degrees as you drag it, to develop tension and form a taut ball. Drag and rotate the dough ball 4 to 5 times. Place dough ball on a work surface lightly dusted with bread flour. Cover with a kitchen towel; let rest 30 minutes.
4. Line a proofing basket (about 8 1/2 inches wide) or medium bowl (about 9 inches wide) with a clean linen kitchen towel or large cloth napkin, and generously dust with wheat germ or white rice flour; set aside. Lightly dust top of dough with bread flour. Using a bench scraper or your palms, pull dough towards you across work surface, rotating about 90 degrees as you drag it, to develop tension and re-form a taut ball. Drag and rotate dough ball 4 to 5 times. Let dough ball rest on work surface to help seal bottom seam for 1 minute.
5. Using a bench scraper or your hands, lift the dough ball and carefully invert into prepared proofing basket so that the smooth, rounded side is facing down and the seam side is facing up. Cover basket with a kitchen towel; let stand at room temperature until dough slightly increases in volume, about 30 minutes. Immediately proceed to Step 7, or chill dough in covered basket at least 8 hours or up to 18 hours to develop the flavor even more.
6. If using a gas oven, place rack in lower third position; if using an electric oven with the heating element in the bottom, place a pizza stone on the lowest oven rack to help concentrate the heat (if you don’t have a pizza stone, just skip it) and place a second rack in the lower third position for the bread itself. Preheat oven to 500°F for 1 hour and let dough continue proofing at room temperature while oven preheats. If dough was chilled overnight, remove from refrigerator, and let stand at room temperature while oven preheats. During final 20 minutes of preheating, place either a 10-inch or larger round bread pan such as a cloche with lid, or a 5-quart or larger cast-iron Dutch oven with lid (enameled or non-enameled) in oven to preheat.
7. If the surface of dough is sticky, lightly dust with wheat germ or white rice flour. Once bread pan is fully preheated, invert dough ball onto an 11-inch square sheet of parchment paper so that the rounded side is now on top. Using a bread lame or a very sharp, thin knife, score a 6-inch-long, 1/3-inch-deep slash down center of loaf.
8. Remove bread pan from oven. Remove lid from bread pan and carefully place parchment paper with dough ball inside preheated bread pan. Place lid back on bread pan and return to oven. Reduce oven temperature to 450°F. Bake, covered, until the boule has increased in volume, opened up at the score, and turned a shiny pale, light brown, about 25 minutes. Remove lid and continue baking boule until golden brown and an instant-read thermometer inserted in center of bread registers 200°F, 8 to 14 minutes more. Transfer boule from bread pan to a wire rack to cool; remove and discard parchment paper. Let cool completely, about 2 hours. Slice and serve.

Jambalaya with Andouille Sausage, Chicken, and Shrimp

 Article

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 pound andouille sausage, cut into 1/2-inch slices
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 cup finely chopped celery (from 3 celery stalks)
• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning (such as Tony Chachere's)
• 2 (14 1/2-ounce) cans diced tomatoes, drained
• 3 cups lower-sodium chicken broth (24 ounces)
• 2 cups uncooked parboiled rice
• 1 ½ teaspoons kosher salt
• 1 teaspoon finely chopped fresh thyme leaves
• ½ teaspoon freshly ground black pepper
• 2 fresh or dried bay leaves
• 1 pound extra-large (16/20 count) peeled, deveined raw shrimp, tail-on
• Thinly sliced scallions, to serve

Directions

1. Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
2. Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes. Add garlic and Creole seasoning; cook, stirring constantly, until mixture is fragrant and lightly browned, about 1 minute.
3. Return browned chicken and sausage to the pot, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Bring to a boil over high, and stir in shrimp. Cover Dutch oven, and transfer to oven. Bake until rice is tender and chicken and shrimp are cooked through, 20 to 25 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve.

Goat Cheese and Caramelized Onion Pintxo

Article

Course: AppetizerCuisine: Spanish Prep Time: 20minutes minutesCook Time: 40minutes minutesTotal Time: 1hour hour Servings: 12 servings Calories: 128.31

Ingredients 

• 1 tablespoon olive oil
• 1 large onion thinly sliced
• Pinch of salt
• ½ tablespoon brown sugar
• ½ tablespoon sherry vinegar balsamic works, too
• 12 slices of French baguette ½-inch thick
• 1 packet 4 oz of chevre goat cheese
• 2 sprigs fresh rosemary optional
• Toothpicks/skewers optional

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil. When heated through, stir in the onions and cook, stirring frequently, for 10 minutes.
2. Reduce the heat to medium-low and add the salt, sugar, and vinegar. Cook for about 30 minutes, stirring every 4-5 minutes, or until the onions are a deep, dark brown and taste sweet and soft. If you are going to leave the onions to caramelize while you do other things, leave a splash of water in the pan so they don't burn. Leave to cool for at least 10 minutes.
3. Meanwhile, heat the oven to 325°F (160°C). Spread the baguette slices on a baking tray and bake for 6-8 minutes or until lightly toasted.
4. To prepare the pintxos, top each slice of bread with a heaped teaspoon of onion and a heaped teaspoon or large slice (depending on the type) of goat cheese. Garnish with a few rosemary leaves and serve at room temperature

Gigantic Meatballs

Article

• Prep Time:20 mins
• Cook Time:40 mins
• Total Time:1 hr
• Servings:8

Ingredients

• 1 1/2 pounds 85% lean ground beef
• 1 1/2 pounds ground pork
• 1 1/2 cups panko breadcrumbs
• Large handful chopped fresh basil leaves
• Large handful chopped fresh mint leaves
• 1 cup freshly grated Parmesan cheese plus more for serving
• 1 cup raisins
• 3 large eggs
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp red pepper flakes
• 8 cups Grossy’s Marinara see below or store-bought marinara sauce
• 2 tbsp extra-virgin olive oil
• Cooked pasta your choice such as spaghetti for serving
• Garlic bread for serving - optional

STEP 1

In a large bowl, combine the beef and pork, breaking up the meat as you add it. Add the breadcrumbs, basil, mint, Parmesan, raisins, eggs, salt, black pepper, and pepper flakes and use your hands to mix until all the ingredients are evenly distributed. Divide the mixture evenly and round it into 8 firmly packed meatballs, each about the size of a baseball. (I told you, these are gigantic!)

STEP 2

In a large pot, heat the marinara, covered, over low heat.

STEP 3

Meanwhile, in a large skillet, heat the oil over medium heat. When the oil is shimmering, add half the meatballs. Cook, turning occasionally, until crispy and dark on the outside, about 10 minutes total. Immediately transfer the meatballs to the pot of marinara. Submerge them in the sauce, re-cover the pot, and continue simmering. Repeat with the remaining meatballs.

STEP 4

Remove the skillet from the heat and add a few ladles of marinara to it. Use a wooden spoon to scrape up the browned bits from the bottom, then pour the marinara back into the pot with the meatballs.

STEP 5

Again, check that your meatball children are fully submerged, then replace the lid, tell them you love them, and wish them luck. Simmer for about 20 minutes; the only way to know if your meatballs are fully cooked is to discreetly cut into one to see its center. If it’s just barely pink, you are there.

STEP 6

Spoon both the meatballs and marinara over a bowl of pasta and sprinkle with more Parmesan. Serve with a plate of garlic bread for ultimate joy, if you like.

Pasta alla Zozzona

Article

• SERVES4
• TIME1 hour

INGREDIENTS

• 5 ounces guanciale
• 1 tablespoon extra-virgin olive oil
• 5 ounces sweet Italian sausage, casings removed, broken into 1-inch pieces
• ½ cup finely chopped onion
• ¾ cup passata
• 8 ounces rigatoni
• table salt for cooking pasta
• 1 ounce Pecorino Romano cheese, grated fine (½ cup), plus extra for serving
• 2 large egg yolks
• ¼ teaspoon pepper

BEFORE YOU BEGIN

• Because this pasta is quite rich, serve it in slightly smaller portions with a green vegetable or salad. Guanciale (cured pork jowl) adds savory depth and richness to this dish. If guanciale is unavailable, use the highest-quality pancetta you can find; be sure to buy a 5-ounce chunk and not presliced or prediced. Do not use bacon; its smoky flavor will overpower the dish. Passata is an uncooked tomato puree usually found near the other tomato products in the grocery store; if you're buying the Pomì brand it may be labeled “strained tomatoes.” If you cannot find passata, you can use tomato puree instead.

INSTRUCTIONS

1. Slice guanciale into ¼-inch-thick strips, then cut each strip crosswise into ¼-inch pieces. Heat guanciale and oil in 10-inch nonstick skillet over medium heat, stirring frequently, until fat is rendered and guanciale is starting to brown, 4 to 6 minutes.
2. Add sausage and onion and cook, using wooden spoon to break meat into pieces no larger than ½ inch, until sausage is no longer pink, 8 to 10 minutes. Stir in passata; reduce heat to medium-low; and simmer, covered, stirring occasionally, until fat is fully incorporated, 2 to 4 minutes.
3. Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1 teaspoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add tomato-meat sauce to pasta. Set pot over medium-low heat and stir until pasta is well coated, about 1 minute.
4. Whisk Pecorino, egg yolks, and pepper in medium bowl until combined. Slowly whisk ½ cup of reserved cooking water into egg yolk mixture (mixture will not be smooth). Off heat, stir egg yolk mixture into pasta until sauce looks glossy and is slightly thickened, about 1 minute. Adjust sauce consistency with remaining reserved cooking water if needed. Transfer pasta to platter and serve immediately, passing extra Pecorino separately.

Butter Chickpeas and Potatoes

 

4 servings

 Ingredients

• 4 tablespoons vegan butter
• 1 medium yellow onion, finely diced
• 5 cloves garlic, minced
• 1 Tbsp peeled and minced fresh ginger
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1/2 teaspoon kosher salt
• 1 (14.5-ounce) can crushed tomatoes, with juices
• 1 cup Thai coconut cream
• 1 Tbsp light-brown sugar
• 1 large russet potato, peeled, washed, and cubed (about the same size as the chickpeas)
• 2 (15-ounce) cans chickpeas, drained and rinsed
• Fresh cilantro, for garnish
• Cooked rice, for serving

Directions

1. Place the butter and onion in a Dutch oven or heavy-bottom pot over medium heat. Sauté for 3 to 4 minutes. Add the garlic and ginger and sauté for an additional 1 to 2 minutes.
2. Sprinkle in all the spices and cook for 1 minute, stirring frequently so that the spices have a chance to cook. Pour in the tomatoes. Stir to incorporate everything and lower the heat to a simmer.
3. Using an immersion blender, blend until the liquid becomes more like a creamy soup. If you do not have an immersion blender, carefully scoop the tomato contents into a blender. Pulse until smooth and pour back into the pot.
4. Next, add the coconut cream, sugar, potatoes, and chickpeas. Mix well and bring to a boil for 1 minute. Then turn down to a simmer for 30 minutes, or until the potatoes are tender.
5. Lastly, garnish with fresh cilantro. Serve over rice or eat it alone.

Coq au Vin

 

INGREDIENTS

Yield: 4 servings

• 3pounds chicken legs and thighs
• 2½teaspoons kosher salt, more as needed
• ½teaspoon freshly ground black pepper, more to taste
• 3cups hearty red wine, preferably from Burgundy
• 1bay leaf
• 1teaspoon chopped fresh thyme leaves
• 4ounces lardons, pancetta or bacon, diced into ¼-inch pieces (about 1 cup)
• 3tablespoons extra-virgin olive oil, more as needed
• 1large onion, diced
• 1large carrot, peeled and diced
• 8ounces white or brown mushrooms, halved if large, and sliced (about 4 cups)
• 2garlic cloves, minced
• 1teaspoon tomato paste
• 1tablespoon all-purpose flour
• 2tablespoons brandy
• 3tablespoons unsalted butter
• 8ounces peeled pearl onions (about 12 to 15 onions)
• Pinch sugar
• 2slices white bread, cut into triangles, crusts removed
• ¼cup chopped parsley, more for serving

PREPARATION

1. Step 1- Season chicken with 2¼ teaspoons salt and ½ teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight.
2. Step 2 -In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in pot.
3. Step 3 - Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
4. Step 4 -Add diced onion, carrot, half the mushrooms and the remaining ¼ teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
5. Step 5 - Stir in garlic and tomato paste and cook for 1 minute, then stir in flour and cook for another minute. Remove from heat, push vegetables to one side of pot, pour brandy into empty side, and ignite with a match. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.) Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1½ cups), about 12 minutes. Skim off any large pockets of foam that form on the surface.
6. Step 6 -Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for 1 hour, turning halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.
7. Step 7 - Meanwhile, melt 1 tablespoon butter and 2 tablespoons oil in a nonstick or other large skillet over medium-high heat. Add pearl onions, a pinch of sugar and salt to taste. Cover, reduce heat to low and cook for 15 minutes, shaking skillet often to move onions around. Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to 8 minutes. Remove onions and mushrooms from skillet, and wipe it out.
8. Step 8 - In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add bread and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
9. Step 9 - To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

Chhole (Chickpea Curry)

Article 

Ingredients

• 1 medium serrano pepper, cut into thirds
• 4 large cloves garlic
• 1 2-inch piece fresh ginger, peeled and coarsely chopped
• 1 medium yellow onion, chopped (1-inch)
• 6 tablespoons canola oil or grapeseed oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon ground turmeric
• 2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
• ¾ teaspoon  kosher salt
• 2 15-ounce cans chickpeas, rinsed
• 2 teaspoons garam masala

Directions

1. Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
3. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

Nutrition Facts (per serving)

278 Calories

16g Fat

30g Carbs

6g Protein

Spanish WHITE BEAN SALAD with MANCHEGO, AVOCADO, APPLE, and LEMON

Serves 4 to 6 

• 1 large avocado, halved, pitted, peeled, and cut into ½-inch dice 
• 1 large Granny Smith or other tart green apple, peeled, halved, cored, and cut into ½-inch dice 
• 1½ cups cooked small white beans 
• 3 ounces Manchego cheese, cut into ¼-inch dice (about ½ cup) 
• ¼ cup fresh basil leaf chiffonade 
• ¼ cup pine nuts, toasted 
• ⅓ cup freshly squeezed Meyer lemon juice or ¼ cup regular lemon juice 
• ¼ cup extra virgin olive oil 
• Kosher salt and freshly ground black pepper
• 
  

Instructions:

1.  In a bowl, combine the avocado, apple, beans, cheese, basil, and pine nuts and toss gently to mix. 
2. Whisk together the lemon juice and olive oil in another small bowl and toss gently with the bean mixture until combined. 
3. Season to taste with salt and pepper. 
4. The salad should not be mixed more than 30 minutes before serving so the apple and avocado don’t darken.

One-pot meatballs with tomato sauce and orzo

Ingredients

• 400g premium pork sausages (see Rick’s intro, p39), skins removed and discarded 
• 3⁄4 tsp fennel seeds, coarsely ground 
• 1⁄4 tsp chilli flakes 
• 4 tbsp olive oil 
• 250g orzo
•  3 garlic cloves, chopped 
• 60ml white wine 
• 400ml soffritto passata (I like Napolina – see p39) 
• 1 rosemary sprig 
• Grated parmesan and basil leaves to serve 

1. Mix the sausagemeat, fennel seeds and chilli flakes in a bowl and shape into balls about the size of cherry tomatoes. 
2. Heat 2 tbsp of the oil in a shallow casserole or a large pan with a lid, then fry the meatballs until lightly browned all over. Transfer them to a plate and set aside. 
3. Add the remaining oil to the pan, add the orzo and fry for a couple of minutes. Add the garlic and fry for a minute, then pour in the wine and bring to the boil. Add the passata and 650ml water, season and bring to the boil again. Turn the heat down to a simmer and cook for 2-3 minutes. 
4. Add the meatballs and rosemary, season with salt and pepper, then cover the pan with a lid and leave to simmer for about 10 minutes. Remove the lid and cook for a final couple of minutes until the pasta is done and the sauce is thickened. 
5. Serve with plenty of freshly grated parmesan and freshly torn basil leaves. 

Nutrition: Per serving 743kcals, 43g fat (12g saturated), 23g protein, 60g carbs (8.3g sugars), 1.8g salt, 5.1g fibre Gratin of chicken, leek

Chickpea Dumplings in Curried Tomato Sauce

 

Article

Ingredients

• 1 cup plus 2 tablespoons garbanzo bean (chickpea) flour (see Tip)
• 4 cups finely chopped mustard greens or spinach, divided
• ⅓ cup canola oil plus 2 tablespoons, divided
• ¼ cup finely chopped red onion
• ¼ cup whole-milk plain yogurt
• ¼ cup finely chopped serrano or jalapeño pepper
• ½ teaspoon salt plus 1/8 teaspoon, divided
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger
• 1 (15 ounce) can no-salt-added petite diced tomatoes, undrained
• 1 (15 ounce) can no-salt-added tomato sauce

Directions

1. Mix flour, 1/2 cup greens, 1/3 cup oil, onion, yogurt, serrano (or jalapeño) and 1/2 teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.
2. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add coriander, cumin and mustard seeds; cover and cook until they start to pop, about 30 seconds. Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3 1/2 cups greens and 1/8 teaspoon salt. Bring to a simmer.
3. Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.

Nutrition Facts (per serving)

454	Calories
29g	Fat
41g	Carbs
12g	Protein

Tips

Tip: Chickpea flour adds nuttiness and bumps up the nutrition of these dumplings: they boast 2 grams more fiber per serving than dumplings made with all-purpose flour. Look for it with the other specialty flours at well-stocked supermarkets or natural-foods stores.

Lobster Risotto

Article

Total Time: 30 mins

Servings: 4

Ingredients

• 3 cups bottled clam juice (such as Bar Harbor)
• 3 cups water
• 2 tablespoons olive oil
• 1 cup finely chopped yellow onion
• ½ cup cubed (1/8-inch pieces) carrot
• ½ cup cubed (1/8-inch pieces) celery
• 1 ½ cups uncooked Arborio rice
• Pinch of best-quality saffron threads (such as Diaspora Co.)
• ½ cup (4 ounce) dry white wine
• 1 pound cooked lobster meat (such as Luke's Lobster) (about 3 cups)
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 ounces Parmesan cheese, grated (about 3/4 cup)
• Sliced fresh chives, for garnish

Directions

1. Cook clam juice and 3 cups water in a medium saucepan over medium-low, undisturbed, until steaming, about 10 minutes. Reduce heat to medium-low, and keep warm.
2. Meanwhile, heat oil in a large saucepan over medium-high. Add onion, carrot, and celery; cook, stirring often, until slightly softened, about 5 minutes. Add rice and saffron; cook, stirring constantly, until rice is toasted, about 1 minute. Add wine; cook, stirring often, until almost absorbed, 30 seconds to 1 minute. Reduce heat to medium.
3. Add 1 cup hot clam juice mixture to rice mixture; cook, stirring often, until almost absorbed, 2 to 3 minutes. Continue adding clam juice mixture, 1/2 cup at a time, stirring until clam juice mixture is almost absorbed after each addition, until rice is al dente and mixture is creamy, 15 to 20 minutes.
4. Remove rice mixture from heat; gently stir in lobster, salt, and pepper. Gradually stir in Parmesan. Stir in additional clam juice mixture, a splash at a time, to loosen risotto, if needed. Discard remaining clam juice mixture. Divide risotto evenly among 4 bowls; garnish with chives.

Smoky Lentil Stew With Leeks and Potatoes

 Yield: 6 servings

INGREDIENTS

• 1½cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil
• 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves
• Kosher salt and black pepper
• 4 or 5 medium potatoes, peeled and sliced ¾-inch thick
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium leeks, white and tender green parts, chopped in ½-inch pieces (celery or shallots or green onion)
• 1 teaspoon chopped garlic
• 1 large thyme or rosemary sprig
• 2 tablespoons pimentón dulce or smoked sweet paprika
• ⅛ teaspoon ground cayenne, or to taste
• Small pinch of saffron (about 12 strands), soaked in ¼ cup cold water
• 1 cup chopped canned tomato with juice
• 2 tablespoons red wine vinegar
• Chopped parsley (optional)

PREPARATION

Step 1

Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.

Step 2

Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.

Step 3

Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.

Step 4

Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.

Step 5

Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.

Step 6

Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

Tuscan White Beans in Tomato Sauce

White beans in tomato sauce simmer together to create a lovely side dish for barbecued meat, sausages, or cheese. It also makes a great main course on meatless Mondays. This dish can be served immediately, but it is even more delicious the next day after the flavors meld.

Prep time: 5 mins

Cook Time: 45 mins

Additional Time: 8 hrs

Servings: 6

Ingredients

• 1 ¼ cups dry cannellini beans
• 1 teaspoon baking soda
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and crushed
• 1 sprig fresh sage
• 1 ½ cups tomato sauce
• salt and ground black pepper to taste

Directions

Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.

Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.

Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.

Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

Tips

You can use any bean in this recipe, such as cranberry beans, kidney beans, or pinto beans.

Seafood Paella

Article

•  Cook Time 20 minutes
•  Servings 2

Ingredients

• 1/4 cup extra virgin olive oil
• 4 cloves garlic
• 1/2 cup canned tomato sauce
• 1/2 tsp sweet smoked Spanish paprika
• 1 cup round rice
• 2 1/2 cups fish broth
• 1/2 tsp saffron threads
• 12 raw jumbo shrimp peeled & deveined
• 10 fresh mussels
• sea salt
• black pepper
• handful freshly chopped parsley
• 1 lemon

Instructions

1. Heat a sauce pan with a high heat, add in 2 1/2 cups of fish broth and pinch in 1/2 tsp of saffron threads
2. While the broth is heating up, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, 
3. While the olive oil is heating finely mince 4 cloves garlic, then immediately add the garlic into the pan and mix with the oil for 20 to 30 seconds
4. Add in 1/2 cup of canned tomato sauce, 1/2 tsp sweet smoked Spanish paprika and season with sea salt & black pepper, mix it all together and cook for 1 minute
5. Add in 1 cup of round rice and mix with the tomato sauce for about 1 minute
6. Add in the hot saffron infused seafood broth, season with a little sea salt and give it a gentle mix so the rice is evenly divided, after this don´t mix the rice anymore, as it disrupts the way the rice cooks, but you can give the pan a quick shake once in a while - Cook for 8 minutes (12 minutes with pan and 4 servings)
7. Add the 12 raw peeled and deveined shrip (Season with salt and pepper first) and 10 fresh mussels - Cook for 2 minutes (3 minutes with pan and 4 servings))
8. Lower the heat to a low-medium heat and simmer for 4 minutes
9. Increase heat to a medium-high heat for 60 to 90 seconds to achieve the famous socarrat, the layer of burnt rice underneath, 
10. Remove the pan from the heat and completely cover with a dish cloth, 5 minutes later uncover the paella, 
11. Garnish with lemon wedges and sprinkle with some freshly chopped parsley, enjoy!

Fondant Potatoes

Article

PREP TIME 5 mins

COOK TIME 40 mins

SOAK TIME 10 mins

TOTAL TIME 55 mins

SERVINGS 6 servings

Ingredients

• 4 small to medium russet potatoes, about 2 1/2 pounds total
• 1 1/2 tablespoons canola or vegetable oil
• 4 tablespoons salted butter
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 3 garlic cloves, lightly smashed and peeled (optional)
• 4 sprigs fresh thyme or 2 sprigs fresh rosemary
• 1 cup low-sodium chicken broth
• 1/4 lemon, optional

Method

Prepare the potatoes:

1. Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut the potato in half, so you have two large pieces of potato that can sit up on their cut ends. Repeat with the other potatoes. You will have eight big pieces of potato, shaped like little flat-topped mountains.
2. Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.
3. Peeled russet potatoes on a cutting board for fondant potatoes recipe
4. Russet potatoes cut in half to create the shape of a fondant potato
5. Russet potatoes in a bowl of water for fondant potatoes recipe
6. Preheat the oven to 425°F.
7. Arrange a rack in the center of the oven.
8. Heat the pan and dry the potatoes:
9. Add the oil to an oven-safe skillet (preferably a 10 or 11-inch cast iron pan) and heat over medium-high heat until just beginning to smoke.
10. Meanwhile, drain the potatoes and pat dry with paper towels.
11. Paper towel used to remove excess moisture from russet potatoes for fondant potatoes recipe
12. Simply Recipes / Ciara Kehoe
13. Sear the potatoes:
14. Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down. Season with half of the salt. Let sear until nicely browned on the bottom, 5 to 7 minutes. 

SIMPLE TIP!

If you have a splatter guard, I recommend using it so your clean-up is easier.

Use tongs or a thin spatula to carefully flip the potatoes. Reduce the heat to medium and add the butter in one big piece to the center of the pan. Season with the remaining salt and the pepper.

Russet potatoes searing on skillet for fondant potatoes recipe

Simply Recipes / Ciara Kehoe

Potatoes flipped and the other side seared on the skillet for fondant potatoes recipe

Simply Recipes / Ciara Kehoe

A block of butter added to the middle of skillet (potatoes still on the skillet) for fondant potatoes recipe

Simply Recipes / Ciara Kehoe

Flip and add the remaining ingredients:

Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Let the butter completely melt, then add the thyme or rosemary followed by the broth. Note that the butter may foam up when you add the broth, so be careful.

Garlic, rosemary sprig, and broth added skillet and cooked in the butter for fondant potatoes recipe

Simply Recipes / Ciara Kehoe

Bake:

Carefully transfer the pan to the center rack of the preheated oven. Bake until the potatoes are browned on the top and bottom and a paring knife can easily be poked through, 30 to 40 minutes.

SIMPLE TIP!

If you’re using bigger potatoes, you may need to add a bit more broth to the pan partway through. If the pan looks especially dry, add up to 1/2 cup more broth.

Use a spoon to baste the tops of the potatoes, then sprinkle with more salt. If desired, squeeze a little lemon juice over top. Let cool for a couple of minutes before serving.

Best Charcuterie Board to Win the Party

 https://www.goodhousekeeping.com/food-recipes/cooking/g45672825/charcuterie-board-ideas/