- ¼ cup pine nuts, walnuts, or almonds
- 3 medium cloves garlic
- 2 cups packed fresh basil leaves
- 7 tablespoons extra-virgin olive oil
- ¼ cup grated Parmesan cheese
Pound basil to release oils. Put all ingredients, except cheese, in food processor and process/scrape until uniform. Stir in cheese by hand. Salt to taste.
Store with a thin layer of oil on top, or with plastic wrap pressed against the surface.
- 1 cup water
- ⅔ cup white vinegar
- ⅓ cup sugar
- 1 tablespoon kosher salt
- 2 cups (~2-3 ears) corn kernels
- 1 large shallot, sliced thin
- 2-4 jalapenos, stemmed and seeded (some seeds reserved for spice)
Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and jalapenos. Let steep for at least 45 minutes, up to 3-4 hours. Drain. Pickled corn mixture can be refrigerated in an airtight container for up to 1 week.
- ¾ cup unbleached all-purpose flour (3 3/4 ounces)
- ¾ cup yellow cornmeal (3 3/4 ounces)
- 3 tablespoons sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk (can substitute half yogurt/sour cream and half water)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
Spread evenly in a greased cake or springform pan. Bake 450*F until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.
- 2 lemons, juiced
- 2 Tbsp olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch ground cinnamon
- Red pepper flakes, to taste
- 2 pounds boneless, skinless chicken thighs
Prepare a marinade for the chicken. Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. Turn chicken halfway during marinade.
Add everything to Instant Pot. 8 minutes high pressure, then natural release 15 minutes.
Serve with yogurt sauce:
Mix 1/2 cup plain or Greek yogurt, 1/4 cup mayo, 1/2 lemon juiced + lemon zest, 1 minced garlic in a bowl. Optionally, add minced fresh herbs (basil, chive, etc.). Cover. Chill for 4-5 hours.
- 150 g/3 oz butter
- 3 eggs
- 2 dl / 6 oz / 0.8 cup sugar
- 1 dl / 472 oz / 0.6 cup dark brown sugar
- 4 dl /6 oz / 1.6 cups plain flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- 2 tsp ground cardamom
- 2 tsp ground cloves
- 2 dl / 6.7 fl. oz / 0.8 cup sour cream, double cream or buttermilk
- 4 dl / 3.8 oz / 1 cup marmalade
Heat the oven to 175 C/350F. Grease and dust with breadcrumbs a midsize sponge cake dish. Melt the rest of the butter and let cool slightly. In a bowl, whisk the and the sugar and dark brown sugar until porous, using an electric mixer if you have one handy.
Mix the dry ingredients. Blend them into the egg mixture together with the sour cream / double cream / buttermilk and marmalade until smooth. Tip into the cake dish. Bake in the lower oven for 50-65 minutes until it feels dry. Tent with foil for the final minutes if needed.
For steeping cream
- 2 ¼ cups half-and-half
- 2 medium cloves garlic (8g), smashed
- 2 small shallots (110g total), quartered
- 1/8 teaspoon freshly grated nutmeg
- 6 sprigs fresh thyme
- 2 teaspoons (6g) whole black peppercorns
- 1 ¼ teaspoons table salt
In a small saucepan, combine cream, milk, garlic, shallots, nutmeg, thyme, peppercorns, and salt. Bring to a boil, then remove from heat, cover, and let steep for 1 hour.
- 2 pounds all-purpose potatoes, peeled and sliced 1/8-inch thick or less
- Adjust oven rack to center position and heat oven to 350 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with a garlic clove. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.
- Bring steeped half-and-half and potatoes to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
- Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
- Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes.
- For a more pronounced crust, sprinkle three tablespoons of heavy cream or grated Gruyère cheese on top of the potatoes after forty-five minutes of baking. Let rest 5 minutes and serve.