Chickpea & Brown Rice Salad with Cherries - Serves 8

WashingtonPost

INGREDIENTS:

• 3.5 cups home-cooked or no-salt-added canned chickpeas, rinsed & drained from 15 oz can (or save water for the aquafaba)
• 1 cup dry chickpeas = 3 cups cooked
• Refer to HUMMUS recipe on how to cook chickpeas
• 4 cups cooked brown rice, warmed (About 1.5 scoops dry into rice cooker)
• 64 fresh cherries (about 18 oz), pitted & quartered
• 4 scallions, trimmed & chopped (about 1/2 cup)
• 1/4 cup lightly packed chopped fresh basil leaves
• 4 oz goat cheese, crumbled or in pinches
• 6 Tbsp extra-virgin olive oil
• 4 tbsp white balsamic vinegar (may substitute sherry vinegar or white wine)
• 1 tsp kosher salt, or more as needed
• 1/2 tsp freshly ground black pepper, or more as needed

DIRECTIONS:

Combine the brown rice, scallions, basil, oil, vinegar, salt, pepper, cherries and chickpeas in a mixing bowl, stirring to incorporate. Taste, and add more salt and pepper, as needed.

Divide among individual bowls, sprinkle each evenly with the goat cheese, and serve.

Almond Gazpacho with Cherries or Grapes - Serves 4

WashingtonPost - Joe Yonan

INGREDIENTS:

• Approx 5 oz day-old country bread, crusts removed and discarded, cubed
• 1 cup slivered almonds
• 2 medium garlic cloves, chopped
• 1/2 tsp kosher salt, or more as needed
• 1.5 cups cold water, or more as needed
• 1/3 cup extra-virgin olive oil
• 1.5 tbsp sherry vinegar, preferably aged, more as needed
• 2 cups lightly-packed baby lettuces, preferably different colors
• 1 cup grapes, OR sweet cherries (pitted and halved), OR cantaloupes and honeydew, for serving
• 1/2 cup chive blossoms or other edible flowers, broken into petals
• Chives, for garnish
• 1/4 cup sliced almonds, toasted, for serving

DIRECTIONS

1) Place the bread in a large mixing bowl and add enough cold water to cover. Let soak for 5 to 10 minutes. Drain the bread, squeezing out the excess liquid, then crumble the soaked bread into a blender.

2) Add the almonds, garlic, salt and 1 cup water to the blender and puree until a smooth paste forms. With the blender running at the highest speed, drizzle the olive oil through the feed tube until emulsified. Add the vinegar and remaining 1/2 cup water, blend briefly, and check the consistency: It should be that of very thick cream or very thin mayonnaise. Add more water, if needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt as needed.

3) Transfer the soup to a pitcher. It will be delicious if you serve immediately, but if you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop

4) To serve, pile small heaps of the lettuce in the middle of six soup bowls and top each with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: Toast the almonds (meant for garnish) in a small dry skillet over medium heat until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.

Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 2 pounds country-style boneless pork short ribs
• 1 teaspoon kosher or coarse sea salt, divided, or to taste
• Freshly ground pepper to taste
• 4 tablespoons canola or safflower oil, divided
• 1 cup white onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups Stock (or try red wine)
• 1 teaspoon dried rosemary, crushed
• 
  
• 1 tablespoon shallot, finely chopped
• 1 tablespoon fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon olive oil
• 3 large ripe avocados, halved, pitted, meat scooped out and diced
• 1/2 cup queso fresco, crumbled or diced, divided
• 1/2 cup pomegranate seeds, divided
• 
  
• corn tortillas
• 1 tablespoon fresh mint, coarsely chopped, to garnish

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
• Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
• Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. 
• Add the garlic and cook for another minute, until fragrant and lightly browned. 
• Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
• Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
• Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. 
• Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.

Guacamole

• In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. 

Serving

• Add half of the cheese and pomegranate seeds and toss well. Reserve.
• Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
• Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.

Chocolate Glazed Chocolate Tart - 8 to 10 servings

From: https://www.epicurious.com/recipes/food/views/chocolate-glazed-chocolate-tart-243610

EQUIPMENT

·        9-inch round fluted tart pan (1 inch deep)

·        food processor

INGREDIENTS 

For crust:

·        9 chocolate graham crackers (5" x 2.25", and NOT the chocolate-covered kind), finely ground; yields about 1 cup

·        5 Tbsp unsalted butter, melted

·        1/4 cup sugar

For filling:

·        1 1/4 cups heavy cream

·        9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped

·        2 large eggs

·        1 tsp pure vanilla extract

·        1/4 tsp salt

For glaze:

·        2 Tbsp heavy cream

·        1 3/4 ounces bittersweet chocolate, finely chopped

·        1 tsp light corn syrup

·        1 Tbsp warm water

DIRECTIONS

Make Crust:

       

1. Preheat oven to 350°F with rack in middle.

2. Process the graham crackers and sugar, then drizzle in the melted butter; thoroughly combine. 

3. Press evenly onto bottom and 3/4 inch up the side of tart pan. 

4. Bake until firm, about 10 minutes. Cool on a cooling rack 15 to 20 minutes

Make Filling:

1. Place chocolate in a bowl.

2. Bring cream to a boil, then pour over the chocolate and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes (center will continue to set as tart cools). 

4. Cool completely in pan on rack, about 1 hour.

Make Glaze:

1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Sanborns’ Swiss Chicken Enchiladas - 6 to 8 Servings

From: https://patijinich.com/sanborns-swiss-chicken-enchiladas/

Ingredients:

• 1 1/2 pounds tomatillos, husked, scrubbed and rinsed, and quartered
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped white onion
• 1 to 2 serrano chiles, stemmed, seeding optional
• 1 1/2 cups coarsely chopped cilantro leaves, and upper part of stems
• 1 teaspoon kosher or sea salt, or to taste
• 1/4 cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream, or heavy cream
• 12 corn tortillas
• 3 cups shredded cooked chicken
• 3 cups Oaxaca or Muenster cheese, grated

Instructions:

1. In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
2. Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
3. Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
4. Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
7. Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Rosemary Goat Cheese Biscuits - Makes approx 50 small to medium

Adapted from Rioja restaurant in Denver

Ingredients:

• 5 cups flour (plus more for dusting)
• 2 Tbsp baking powder
• 1 tsp kosher salt
• 1/4 cup sugar
• 1 1/2 Tbsp chopped fresh rosemary
• 3/4 cups butter (or 1.5 sticks), diced, very cold
• 8 oz goat cheese, crumbled small
• 1 1/4 cups buttermilk
• 3/4 cups whole milk (alternative milk works, we use Almond Milk)
• 1 egg yolk, whisked with fork in small bowl
• Sea salt, for sprinkling

Instructions:

1. In a large bowl, mix together the dry ingredients, including the rosemary.
2. Add the diced cold butter, rubbing it into the flour with your hands until it is in pea-sized specks.  Do the same with the goat cheese. 
3. Add the buttermilk and milk all at once, mixing until JUST enough for the dough to come together.  Do not overmix.
4. Preheat oven to 400 degrees (if using a split oven, recommend the upper half)
5. Turn the dough out onto a lightly floured work surface and roll it out about 1" thick. Make a 3-fold by turning the two outside edges into the center (like a tri-fold on a business letter).  Then fold that in half.
6. Roll out again to 1" thick, repeat the three-fold of the dough.
7. Roll out once more, but about 1/2" thick (at 6300 ft elev) to 3/4" thick.
8. Use a 2" to 2.5" cutter to cut the biscuits. Don't toss the scraps; just refold and re-roll and re-cut as necessary.
9. Optional: Use an airbake sheet, or line a regular baking sheet with parchment paper or use a silicone baking liner.
10. Place the cut biscuits on the pan, then brush the dough with a bit of egg yolk. Sprinkle the top of each with sea salt.
11. Bake the biscuits until puffed and golden brown, about 15-18 minutes. Depending on your oven, you may need to turn the trays once.

Recommend serving with butter.

Kielbasa with Fall Veggies

Preparation Time: 20-minutes
Total Time: 1-hour

Ingredients:

• 1 small Spaghetti Squash, halved and seeds removed
• 1 lb Brussels sprouts, halved
• 1 lb Crimini mushrooms, halved and quartered
• 1 Large Yellow Onion 
• 2 lb smoked Kielbasa, cut at angle into pieces
• 4 tbsp Olive Oil
• Chopped Parsley

Instructions:

1. Preheat oven to roast at 450^oF
2. Line baking sheet with parchment paper
3. Coat spaghetti squash with 2 tbsp olive oil, place cut-side down on baking sheet and roast 20-minutes
4. Meanwhile, toss brussels, onion, and mushrooms with remaining oil
5. Carefully add the vegetables and kielbasa to hot baking sheet; roast until vegetables are tender and sausage reaches a safe internal temperature of 145^oF, about 20-minutes.
6. When cool enough to handle, pull the strands from the squash and arrange on serving platter. Top with roasted vegetables and kielbasa; sprinkle with parsley.

Beef with Broccoli and Oyster Sauce

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, roughly chopped
• 1 yellow onion, thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water
• Chillies in Soy Sauce

Meat Marinade:

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp cornflour
• pinch white pepper

Instructions:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes
2. Heat a cup or to of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute or until it is bright green and slightly softened. Remove and set aside until ready to fry
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli
4. Using the flavored oil left in the wok, fry the beef in batches until well browned. Return all ingredients back to the wok and toss together. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice and some Chillies in Soy Sauce.

Lemongrass Beef - Serves 4

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ¼ cup peanut oil
• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 1 yellow onion, peeled and thinly sliced
• 2 stalks lemongrass, tender white part only, minced
• 3 cloves garlic, peeled and minced
• 1 red chili, sliced diagonally
• 1 tbsp fish sauce
• 1 ½ tsp sugar
• ¼ tsp freshly ground black pepper

Instructions:

1. Heat a wok over very high heat until smoking, add ½ the oil and fry the beef in batches until "lightly" browned all over from the wok.
2. Add the remaining ½ oil to the wok
3. Fry the onion, lemongrass, garlic and chili until the onions are softened and the ingredients are fragrant and starting to brown.
4. Return the beef to the wok and toss with the fish sauce, sugar, and black pepper for about 2-minutes.
5. Remove from the wok and allow to rest for a minute before serving.

Vegetarian Breakfast Casserole - 6-9 servings

Vegetarian Breakfast Casserole - Makes 9 serving squares

Adapted from UmamiGirl

This requires a couple hours of refrigeration; I like to get it ready the night before, and then pop it in the oven the next morning.

Ingredients:

• 2 Tbsp Butter
• 1/2 Medium Yellow Onion, diced
• 1/2 Green Bell Pepper, diced
• 1/2 Red Bell Pepper, diced
• 5 oz Sliced Shiitake
• 1/2 tsp Salt, divided
• 5 oz Frozen Chopped Broccoli, defrosted
• 5 Large Eggs
• 1 1/2 cups Milk (alternative milks, like almond and oat, work just fine)
• 1/8 tsp Nutmeg 
• Pinch Ground Cayenne
• Freshly Ground black pepper
• 4 cups Unseasoned dry leftover bread, or use Stuffing Cubes
• 3 oz shredded Gruyere cheese, divided
• 2 Tbsp grated Parmesan or Pecorino cheese, divided

Equipment:

Large Skillet

Oven

Square baking dish (~8") or braiser

Instructions:

1. Melt the butter in a large skillet or braiser over medium-high heat. 
2. Add the onion, peppers, and shiitakes all at once, along with 1/4 teaspoon of the salt. Cook, stirring from time to time, for about 10 minutes, until the vegetables have softened, browned a bit, and decreased in volume by at least half. Remove from heat.
3. While the other vegetables cook, place the defrosted broccoli on a thick layer of paper towels or dish rag, and cover with another thick layer. When the veggies in the skillet have cooked as noted above, press down gently on the paper towels to remove moisture from the broccoli. Then add broccoli to the skillet and stir to incorporate.
4. Crack the eggs into a large mixing bowl and beat well with a fork. 
5. Stir in milk, nutmeg, cayenne, and a few good grinds black pepper. 
6. Add bread cubes and stir to moisten. 
7. Stir in all the vegetables, half the gruyere and half the parmesan or pecorino. Pour the whole mixture into the baking dish (or back into a braiser if using) and sprinkle with the remaining cheese. 
8. Cover and refrigerate overnight or for at least a few hours before proceeding. Remove from fridge about an hour before baking if possible.
9. An hour before serving time, preheat oven to 375°F (350°F if using convection mode) with a rack in the center. Bake uncovered for about 40 minutes, until puffed and golden. Serve hot or even at room temperature.

Easy French Toast - 4 slices

Adapted from McCormick's

I double the ingredients below for the two of us. However, I keep them in separate shallow dishes so that I end up with 4 vanilla-cinnamon flavored slices, and 4 orange-water slices (also recently discovered using almond extract is delicious)

Ingredients:

• 1 Egg
• 1 tsp Vanilla Extract (also can use 1/2 tsp Almond Extract, or 1/2 tsp of Orange Water or Rose Water)
• 1/2 tsp Ground Cinnamon
• 1/4 cup milk (alternative milks are fine)
• 4 slices of bread*
• *Slices from medium loaf of French or Italian sourdough are DELICIOUS; seeded is fine
• *If bread is too moist or floppy, lightly toast in oven or toaster oven before dipping in egg mixture

Instructions:

1. Beat egg, vanilla, and cinnamon in a shallow dish. Stir in milk.
2. Dip bread in egg mixture, turning to coat both sides evently
3. Cook bread slices on a lightly greased nonstick griddle or skillet on Medium Heat until browned on both sides.
4. Serve with syrup, powdered sugar, and additional butter if desired