Zaalouk (Maroccan Dip) with Tahini

 

INGREDIENTS

Yield:6 servings

• 2large red bell peppers, halved lengthwise, stems and seeds removed
• ¼cup extra-virgin olive oil, plus more for drizzling
• 2large eggplants, pierced all over with a fork
• 4garlic cloves, minced
• 1tablespoon plus 2 teaspoons tomato paste
• 2teaspoons ground cumin
• 1teaspoon sweet paprika
• 1teaspoon Aleppo pepper flakes or ½ teaspoon red pepper flakes, plus extra to serve
• 2large ripe plum tomatoes (about 9 ounces), roughly chopped then puréed
• ¼cup finely chopped parsley leaves
• ¼cup finely chopped cilantro leaves, plus extra to serve
• ½teaspoon granulated sugar
• Fine sea salt and black pepper
• 2tablespoons fresh lemon juice
• Scant ¼ cup tahini
• Pitas, for serving

PREPARATION

1. Step 1

   Heat the oven to 450 degrees.

2. Step 2

   Place the halved bell peppers on a parchment-lined baking sheet, skin side up, and drizzle lightly with oil. Place the eggplants on a separate lined baking sheet. Transfer both baking sheets to the oven, setting the peppers on the top shelf. Roast the peppers for 25 to 30 minutes, until charred and softened, and the eggplants for about 50 minutes, until completely collapsed and softened through the middle.

3. Step 3

   Once cool enough to handle, peel and discard the skin of the peppers and finely chop the flesh; set aside.

4. Step 4

   Peel the eggplants, discarding the skins and stems, and place the flesh into a sieve set over a bowl. Leave to drain for at least 20 minutes, pushing down to squeeze out and discard any extra liquid. Roughly chop the eggplants.

5. Step 5

   Meanwhile, heat the ¼ cup oil in a medium skillet over medium-high. Once hot, add about three-quarters of the garlic plus the tomato paste, cumin, paprika and Aleppo pepper flakes; cook for about 1 minute, stirring occasionally, until fragrant. Add the blitzed tomatoes, parsley, cilantro, sugar and ¾ teaspoon salt. Bring to a simmer then turn the heat down to medium and cook for about 6 minutes, stirring occasionally, until slightly thickened and the oil has separated.

6. Step 6

   Add the chopped peppers and eggplants and cook, stirring, for 3 minutes. Off the heat, stir in 1 tablespoon lemon juice; set aside to cool slightly.

7. Step 7

   Meanwhile, make the tahini sauce: In a small bowl, whisk together the tahini with the remaining garlic, 1 tablespoon lemon juice, ⅛ teaspoon salt and 3 tablespoons water until easily pourable. Add a splash of more water if necessary.

8. Step 8

   Transfer the zaalouk to a wide, shallow bowl and drizzle with the tahini sauce. Sprinkle with extra Aleppo and cilantro and serve warm or at room temperature, with pitas to mop it all up.

Hoisin Instant Pot/BBQ Ribs

 

Ingredients 

• For the rub
• 1/4 cup dark brown sugar
• 2 tablespoons Kosher salt
• 1 tablespoon Chinese 5-spice powder
• 2 teaspoons ground Sichuan peppercorns
• 1 teaspoon ground white pepper
• 1 teaspoon granulated garlic
• 2 racks St. Louis-cut pork ribs

For the sauce

1/2 cup hoisin sauce

1/2 cup soy sauce

3 tbsp honey

5 cloves garlic minced

4 inches ginger grated

1 tsp five spice powder

Directions

1. To make the rub, mix together brown sugar, salt, 5-spice powder, Szechuan peppercorns, white pepper, and garlic in a small bowl.

   Remove the membrane from the back of the rack, and trim the ribs of excess fat. Cut each rack into 3 to 4 rib segments. Rub each rack liberally with the rub. Let sit for 2-8 hours

   Place on rack in pressure cooker with 1/2 cup water. Put ribs on rack. Pressure cook for 30 minutes and let natural pressure release. 

   In meantime, combine ingredients for sauce in small saucepan and cook until sauce coats back of a spoon.

   Take ribs out of pressure cooker and place on baking sheet. Coat ribs with sauce on both sides.

   Place ribs on oiled barbeque at medium direct heat for two minutes each side until grill marks have formed. Remove from heat and brush on remaining sauce. Optional sprinkle with chopped cilantro or sesame seeds. Serve immediately.

   
   

Chicken Milanese

 

INGREDIENTS

Yield: 4 servings

• 1teaspoon onion powder
• 1teaspoon garlic powder
• Kosher salt (such as Diamond Crystal) and black pepper
• 2boneless, skinless chicken breasts (about 10 ounces each)
• ½cup all-purpose flour
• 2large eggs, beaten
• 1¼cups panko bread crumbs
• ½cup finely grated Parmesan plus ½ cup shaved Parmesan
• About 1 cup olive oil (or neutral oil), for pan-frying, plus 3 tablespoons for the salad
• 1tablespoon fresh lemon juice, plus lemon wedges for serving
• 5ounces arugula (about 5 packed cups)
• 1cup cherry tomatoes (optional), halved

PREPARATION

1. Step 1

   Prepare the chicken: In a small bowl, stir together the onion powder, garlic powder, 2 teaspoons salt and 1 ½ teaspoons pepper.

2. Step 2

   Set each chicken breast on a cutting board. Set one palm on top of one breast to hold it still then use a chef’s knife with the other hand to slice the breast in half horizontally. Repeat with the second chicken breast, then, using a meat mallet or the bottom of a heavy skillet, pound each piece until no more than ⅓-inch thick. Season generously on both sides with half the seasoned salt.

3. Step 3

   Set the flour and eggs into two separate shallow bowls. To a third, add the panko, finely grated Parmesan and the remaining seasoned salt and stir to combine. Dip one piece of chicken into the flour to coat all over, then transfer to the eggs and turn to coat. Add to the panko mixture and turn, pressing panko into it until fully coated. Transfer to a baking sheet and repeat with the remaining chicken. (The breaded chicken will hold in the refrigerator for a few hours.)

4. Step 4

   In a medium nonstick skillet, heat a ½-inch layer of oil over medium-high. Working in two batches, add the breaded chicken and cook, undisturbed, until golden on both sides, about 3 minutes per side. (You could also cook them all at once in a large skillet, though you’ll need twice the amount of oil to do so.) Transfer to a wire rack and lightly sprinkle with additional salt, if desired.

5. Step 5

   While the chicken cooks, prepare the salad: In a large bowl, whisk to combine the olive oil and lemon juice; season to taste with salt and pepper. Add the arugula, cherry tomatoes (if using) and shaved Parmesan; toss to coat then season to taste again with salt and pepper.

6. Step 6

   Divide the chicken among plates and pile the salad on the side. Serve immediately, with lemon wedges for squeezing on top.

One Bowl Waffles

Ingredients

- 277g flour

- 67g powdered sugar

- 3g salt

- 3/4 tsp baking soda

- 3/4 tsp baking powder

- 592g buttermilk

- 60g vegetable oil

-3 egg whites

- 1.5 tsp vanilla

Directions

1. Whisk together flour, sugar, salt, baking soda, baking powder until well combined

2. Add buttermilk, oil, egg whites and vanilla then whisk until smooth

3. Grease waffle iron with cooking spray

4. Cook each waffle for 6 minutes

Citrus Glazed Turnips

 

INGREDIENTS

Yield: 4 servings

• 1pound turnips, peeled and cut into 1½-inch pieces (see Tip)
• 2tablespoons olive oil
• 1teaspoon kosher salt (such as Diamond Crystal)
• 1teaspoon black pepper
• 3tablespoons unsalted butter
• 1tablespoon finely diced red onion
• 1tablespoon thinly sliced jalapeño
• 1teaspoon gochugaru (see Tip)
• ½cup fresh juice from Satsuma mandarins (or any sweet oranges or tangerines)
• 1tablespoon fresh lemon juice
• Chopped chives, picked dill fronds and flaky sea salt, for serving

PREPARATION

1. Step 1

   Heat the oven to 375 degrees.

2. Step 2

   In a bowl, toss together the turnips, olive oil, salt and pepper until well coated. Lay the turnips flat on a sheet pan lined with parchment. Roast, rotating the pan halfway through, until the turnips are tender with a bite in the centers and very lightly browned on the bottoms, about 15 minutes.

3. Step 3

   In a skillet over medium heat, melt 1 tablespoon butter. Add the red onion and jalapeño, then cook, stirring often, until translucent, 1 to 2 minutes. Stir in the roasted turnips and gochugaru, then add the mandarin juice, lemon juice and the remaining 2 tablespoons butter. Increase the heat to high and bring to a simmer; cook, stirring occasionally, until the liquid is reduced by half, 5 to 7 minutes.

4. Step 4

   To serve, top with chives, dill and flaky sea salt.

Chicken kofta in tomato gravy

 

INGREDIENTS

Yield: 4 to 6 servings (18 to 24 kofta)

For the Kofta

• 2pounds ground chicken
• ½cup chopped cilantro (optional)
• 3tablespoons gram flour or chickpea flour
• 2tablespoons poppy seeds (optional)
• 1tablespoon white or malt vinegar
• 2teaspoons cumin seeds
• 2teaspoons fine sea salt
• 1½teaspoons ginger paste or freshly grated ginger
• 1½teaspoons garlic paste or freshly grated garlic
• 1½teaspoons Kashmiri or other mild red chile powder (or 1 teaspoon red-pepper flakes)
• Vegetable or other neutral oil, for greasing hands

For the Gravy

• ¼cup ghee or neutral oil
• 1large yellow or red onion, finely chopped
• 1½teaspoons ginger paste or freshly grated ginger
• 1½teaspoons garlic paste or freshly grated garlic
• 1½teaspoons Kashmiri or other mild red chile powder
• 1teaspoon cumin powder
• ¼teaspoon turmeric powder
• 4Roma tomatoes, finely chopped, or 1½ cups canned crushed tomatoes
• 1teaspoon fine sea salt, plus more to taste
• 2cups unsalted chicken stock or water
• 3Thai green chiles, sliced
• ¼cup full-fat plain Greek yogurt
• 1teaspoon poppy seeds (optional)
• ½teaspoon garam masala
• 2tablespoons roughly chopped cilantro
• Rice, roti or naan, for serving
  

  PREPARATION

  1. Step 1

     Prepare the kofta: Mix all the ingredients for the kofta except for the oil until evenly distributed. (Do not overmix.) With oiled palms, gently form golf ball-size kofta and lay them out on a sheet pan making sure they’re not touching. If cooking right away, set aside while you make the gravy. (If freezing, place the sheet pan in a freezer for 3 hours or until the kofta harden, then transfer to a container and store for up to 3 months. If refrigerating, cover and chill overnight.)

  2. Step 2

     Prepare the gravy: Heat ghee or oil in a large pot on high for 30 seconds. Add onion, ginger and garlic and cook until the onion is translucent, 5 to 7 minutes, stirring frequently.

  3. Step 3

     Add red chile powder, cumin and turmeric and stir for 30 seconds. Stir in tomatoes and salt. Continue cooking, stirring occasionally, until the mixture becomes jammy and the oil separates, 5 to 7 minutes.

  4. Step 4

     Add stock and green chiles and bring to a boil. (If you prefer a slightly thicker gravy, cook until slightly reduced, 3 to 5 minutes.) Stir in yogurt. Once the mixture is simmering, reduce heat to medium and gently lower the meatballs into the liquid. (They may not all fit in one layer.)

  5. Step 5

     Once the liquid returns to a simmer, reduce the heat to low, cover and cook until the kofta are done (cut one open to make sure it’s cooked through), 20 to 25 minutes. Season to taste with salt. Top with poppy seeds (if using), garam masala and cilantro. Serve with rice, roti or naan.

  Tip

  • Once the kofta are in the pot, do not stir or stir gently once the meatballs are firm to reduce the chance of them breaking.

Roasted Sweet Potatoes and Spinach With Feta

 

INGREDIENTS

Yield: 4 servings

• 2pounds sweet potatoes, peeled or unpeeled, cut into 1-inch pieces
• 4tablespoons neutral oil, such as canola or grapeseed
• Salt and pepper
• 2tablespoons sliced pickled jalapeños, plus 3 tablespoons brine
• 10ounces baby spinach, kale, mustard greens or arugula
• 3scallions, thinly sliced
• 2 to 3ounces feta, sliced or crumbled
  

  PREPARATION

  1. Step 1

     Heat the oven to 450 degrees. On a sheet pan, toss the sweet potatoes with 3 tablespoons oil and season with salt and pepper. Spread into an even layer and roast until fork-tender and browned in spots, 15 to 20 minutes.

  2. Step 2

     Drizzle the sweet potatoes with the pickled jalapeño brine, then pile on the baby spinach. You may need to stir the spinach into the potatoes to help everything fit. Drizzle the greens with the remaining 1 tablespoon oil and season with salt and pepper. Roast, stirring halfway through, until the spinach is wilted and the liquid on the sheet pan has evaporated, 5 to 7 minutes.

  3. Step 3

     Sprinkle with the pickled jalapeños, scallions and feta. Serve warm or at room temperature.