Recipe: Mexican hot chocolate cookies

Source:  NYT cooking https://cooking.nytimes.com/recipes/1024782-mexican-hot-chocolate-cookies

Ingredients:

• 1½ cups/192 grams all-purpose flour
• ½ cup/51 grams cocoa powder, preferably Dutch-processed
• 1 teaspoon baking soda
• 1 teaspoon kosher salt (such as Diamond Crystal)
• ½ teaspoon ground cayenne
• 3 teaspoons ground cinnamon, DIVIDED
• ½ cup/113 grams unsalted butter, at room temperature
• 1½ cups/305 grams light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• Mini marshmallows, frozen solid
• ¼ cup/50 grams granulated sugar
• Chocolate chips, if you’re doing that version

Directions:

1. In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and 2 teaspoons ground cinnamon. [NOTE: Option to do a version without the cayenne and cinnamon, and add chocolate chips to the dough in step 2. If doing this version, roll in just sugar in step 5.]
2. In the bowl of a stand mixer fitted with a paddle, or a large bowl with a hand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until creamy, 2 more minutes. Add flour mixture. Beat on low until no dry spots remain, about 1 minute.
3. With a 2-tablespoon (1-ounce) cookie scoop or tablespoon measure, scoop dough into mounds on a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight. Freeze marshmallows, if you haven’t already. [NOTE: I proceed to step 5, putting the marshmallows in the dough before cooling the dough because it’s easier to work with. I also don’t both with freezing the marshmallows.]
4. When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and remaining teaspoon cinnamon to a small bowl.
5. Remove half of the dough from the refrigerator and let sit at room temperature for 5 minutes if the dough is very stiff. Take a mound of dough and flatten slightly in the palm of your hand. Pile 5 frozen mini marshmallows on top of the flattened dough, then bring the outer edges over the marshmallows to envelop them. Roll into a ball and then roll in the cinnamon sugar to coat. Place on the baking sheet, 3 inches apart.
6. Bake for 10 to 12 minutes, rotating halfway through, until cookies puff slightly and bits of molten marshmallow peek through the surface. Cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and marshmallows. Cookies will keep for about 3 days in an airtight container at room temperature. [NOTE: I bake for 9 minutes.]

 

Recipe: Cauliflower Tacos

Source:  https://www.delish.com/cooking/a45715713/roasted-cauliflower-tacos-recipe/

Servings: 4

Ingredients:

• 1/3 cup neutral oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 1/2 teaspoons kosher salt, DIVIDED
• 1 large lead cauliflower, cut into 2 inch florets
• 1/2 cup sour cream
• 3 tablespoons fresh lime juice, DIVIDED
• 1 cup finely sliced read cabbage
• 1 cup finely sliced white cabbage
• 1/4 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro, plus more for serving
• 8 small tortillas, warmed
• Lime wedges, for serving

Directions:

1. Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.
2. Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
3. Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
4. In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use. [We just make a slaw with the ingredients in steps 3 and 4 instead of having a separate crema and cabbage mixture.]
5. To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.

 

Recipe: Perfect over-roasted potatoes

Source:   bon appetit https://www.bonappetit.com/recipe/perfectly-roasted-potatoes

Servings: 4

Ingredients:

• 2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)
• 1/4 cup extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Directions:

1. Place rack in lowest position in oven and preheat to 425 degree. Halve 2 lb Yukon Gold potatoes crosswise.
2. Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1 1/2-2 cups water (it needs to cover baking sheet in a thin layer).
3. Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.
4. Bake potatoes until a fork or skewer slides easily through potatoes, 25-30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.
5. Let potatoes cool about 5 minutes. Crank up over temperature to 500 degrees (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1 inch. Tip open corner into the sink and pour off water.
6. Remove foil and drizzle 1/4 cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.
7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling, 20-25 minutes.
8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.

 

Recipe: Roasted Cauliflower

Source:   NYT cooking

Servings: 4

Ingredients:

• 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
• Extra virgin olive oil, to coat
• Sea salt
• Coarsely ground black pepper

Directions:

1. Heat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
2. Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar.

 

Recipe: Finnish Meatballs

Source: NYT cooking https://cooking.nytimes.com/recipes/12086-finnish-meatballs

Servings: 8 servings

Ingredients:

MEATBALLS

• • 3/4 cup whole milk
  • 3 slices white bread, crusts removed
  • 6 ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese
  • 1.5 cups loosely packed fresh parsley leaves, finely minced
  • 3/4 cup finely minced onion
  • 2 large eggs
  • 2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon ground allspice
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1/2 cup flour
  • 3/4 cup chicken or beef broth
  • 1/4 vegetable oil, or as needed
  • 1/2 cup heavy cream (we use 1 cup)

•  

•  

Preparation:

1. In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
2. Grate cheese on large holes of a box grater and place in large bowl. Add parsley, onion, eggs, salt, white pepper, black pepper, and allspice. Stir well to combine. Add ground beef, ground pork, and milk-soaked bread. Knead by hand or mix with a large wooden spoon until well-blended.
3. Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering.
4. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake pan to turn meatballs. Continue until well browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and heat just until warmed. If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley. 

[Our batch cooking note: We double the meatball recipe and sear them. Then split into 5 meals of about 16 meatballs each. When doubling, do 3 tsp salt, not 4. We also double the sauce for one meal per ingredient note above. When we make the recipe with the frozen meatballs, we defrost them before adding them to the broth.]

 

Recipe: Rogan Josh

Source: Penzeys Spices

Servings: 6

Ingredients

• 2 lbs lamb or beef, cubed
• 4 tablespoons oil or ghee
• 1 large onion, minced
• 2-4 tablespoons Rogan Josh mix
• 1 teaspoon salt
• 1/2 cup plain yogurt
• Rice, for serving

Steps

1. Brown 2 lb lamb or beef cubes in 4 TB ghee or oil.
2. Remove meat and brown 1 large minced onion.
3. Add 2-4 TB Rogan Josh mix, 1 tsp. salt, and stir 1 minute.
4. Add meat, then slowly blend in 1 cup water and 1/2 cup yogurt.
5. Cook 1-2 hours over low heat, raise heat, reduce sauce until thick.
6. Serve over rice.

 

Recipe: Roasted Carrot & Arugula Salad with Feta & Avocado

(serves 4)

Source: https://eatthegains.com/roasted-carrot-and-arugula-salad-with-avocado-feta/

Ingredients:

• 8 large rainbow carrots peeled & julienned (475 grams)
• 1/2 T avocado oil
• 1/2 C apple cider vinegar*
• 1 C red onion, thinly sliced (I omitted pickled onions)*
• 1 tsp salt*
• 6 C packed arugula
• 1/2 C crumbled feta cheese (or more!)
• 1 medium avocado, roughtly cubed
• 1/4 C pumpkin seeds (pepitas)
• 1/3 C cilantro
• salt and pepper to taste
• water*

*These ingredients are for pickled onions, which I omitted. See step 2 below to make them.

Lemon Honey Vinaigrette

• 3 T lemon juice
• 1 1/2 T red wine vinegar
• 1 1/2 T extra virgin olive oil
• 1 T honey
• salt and pepper to taste

Instructions

1. Roast the carrots. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss carrots and avocado oil and salt and pepper and roast for 30 minutes until crispy and lightly browned.
2. While carrots roast make the pickled onions (IF USING). In a large jar, add onions, apple cider vinegar, water and 1 tsp salt. Shake well and set aside. This can also be done a few days ahead of time.
3. Make the dressing. Whisk together the lemon juice, red wine vinegar, olive oil, honey and salt and pepper in a small jar or bowl and set aside
4. Roast the pumpkin seeds. Heat a small pan over medium-low heat. Add seeds and toast for 2-4 minutes until they start to brown and get fragrant. Once they start to brown, immediately remove from heat, salt, and set aside.
5. When the carrots are done, add arugula to a large bowl and pour dressing on top. Mix well to combine. Top with roasted carrots, pickled onions, feta, avocado, toasted pumpkin seeds, cilantro, and a little bit of salt and pepper if desired, and lightly toss to combine. Enjoy!

 

Recipe: Chicken Tikka Masala

Source: New York Times Cooking, Alison Roman

Servings: 4

Ingredients:

Marinade

• 1 tablespoon garam masala
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons hot paprika or 1 teaspoon cayenne
•  1½ teaspoons kosher salt, plus more for seasoning
• 1 teaspoon ground black pepper, plus more for seasoning
• 1 ½ cups whole-milk yogurt
• 2 tablespoons fresh lemon or lime juice
• 6 large cloves garlic, finely grated
•  2-inch piece of ginger, finely grated
• 2 pounds boneless, skinless chicken thighs, left whole, or breasts, cut in half lengthwise or in thirds if extra large
• 2 tablespoons vegetable oil or ghee
• 1 large yellow onion, thinly sliced
• 3 tablespoons tomato paste
• 1 (28-ounce) can whole tomatoes
• ¾ cup heavy cream
• 1 ½ cups coarsely chopped cilantro leaves
• cooked rice, for serving
• naan, for serving

Directions:

1. Combine garam masala, turmeric, cumin, paprika, 1½ teaspoons kosher salt and 1 teaspoon black pepper in a small bowl.
2. In a medium bowl, whisk 1 cup yogurt, lemon juice, 3 cloves of garlic, half the ginger and half the spice mixture together. Add chicken and toss to coat. Cover and chill at least 4 hours, up to 8 hours.
3. Meanwhile, heat oil in a large, heavy bottomed pot over medium heat. Add onion and cook, stirring occasionally until lightly browned in spots, about 5 to 8 minutes. Add tomato paste, remaining garlic, ginger and spice mixture and cook, stirring frequently until spices are fragrant and tomato paste has started caramelizing on the bottom of the pot, about 2 minutes.
4. Crush tomatoes with your hands, leaving some larger bits and add them and any liquid left in the can to the pot along with the heavy cream and 1 cup water. Season with salt and pepper and stir, scraping up any bits from the bottom of the pot. Bring to a simmer and reduce heat to medium-low and cook, stirring occasionally until flavors meld and the sauce is thickened slightly, 20 to 25 minutes. Remove from heat and cover until chicken is ready (or after cooling, refrigerate if marinating chicken for more than 4 hours).
5. Once chicken is ready, turn on the broiler and place oven rack about 6 inches away from heat source.
6. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the pan. Remove chicken from the marinade, scraping off any excess, and place the pieces on the rack. Broil just until lightly charred in spots, 5 to 7 minutes on the first side, before flipping pieces and broiling an additional 2 to 3 minutes.
7. Bring tomato sauce to a simmer if it’s not already. Remove chicken from the oven and transfer to spiced tomato sauce along with remaining ½ cup yogurt. Continue to simmer until chicken is cooked through and sauce is thickened nicely, 10 to 15 minutes.
8. Divide chicken among four bowls and top with cilantro. Serve with rice or naan for dipping.

 

Recipe: Braised Ginger Pork Meatballs in Coconut Broth

Source: Smitten Kitchen https://smittenkitchen.com/2019/05/braised-ginger-meatballs-in-coconut-broth/

Servings: 6 servings

Ingredients:

MEATBALLS

• • 2 pounds ground pork
  • 2 large eggs
  • 3 tablespoons panko breadcrumbs
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 2 teaspoons kosher salt

BROTH

• • One 13 1/2-ounce can unsweetened coconut milk
  • 2 cups chicken stock or low-sodium broth
  • 1/4 cup thinly sliced peeled fresh ginger
  • 2 garlic cloves, thinly sliced
  • 2 fresh red chiles, thinly sliced, plus extra for serving (see Note)
  • Finely grated zest and juice of 1/2 lime
  • 1 tablespoon fish sauce
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon granulated sugar
  • Kosher salt
  • A few handfuls of baby spinach

TO SERVE

• • Roughly chopped fresh mint and cilantro leaves
  • Additional lime wedges
  • Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)

Preparation:

1. Make the meatballs: Preheat your oven to 425°. Combine all of the ingredients in a large bowl; I like to do so with a fork or potato masher. Form the mixture into 1 1/2-inch meatballs and arrange them on a large rimmed baking sheet about 
1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.
2. Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth. Season to taste, if needed, with salt. 
Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. Serve with herbs, additional chiles, lime wedges, and rice.

Do Ahead: The uncooked meatballs can be refrigerated on a baking sheet for up to one day. The broth can also be prepared in advanced; it will keep for three days.

[Our batch cooking note: We double the meatball recipe and bake them. Then use 1/3 that night in the rest of the recipe and freeze 2 bags of remaining meatballs. When we make the recipe with the frozen meatballs, we defrost them before adding them to the broth.]

 

Recipe: Caramelized Corn and Asparagus Pasta with Ricotta

Source: New York Times Cooking, Alexa Weibel

Servings: 4 to 6 servings

Ingredients:

• Kosher salt and black pepper
• 3 ears of corn, husked
• 1 pound spaghetti, linguine, or any shaped pasta
• 1/4 cup olive oil, plus more for drizzling
• 1/4 teaspoon granulated sugar
• 16 medium stalks asparagus (about 8 ounces), trimmed and thinly sliced at an angle (about 2 cups)
• 3 scallions, trimmed and minced, or 1 small shallot, minced
• 2 teaspoons ground turmeric
• 6 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/3 cup vermouth or white wine
• 1 cup fresh ricotta, seasoned to taste with salt
• 1 lemon (optional)

Preparation:

1. Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
2. Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
3. In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
4. Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
5. Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
6. Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
7. Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.