Pad Kra Pao

  • 1 pound eggplant, preferably long Asian eggplants, 1/2″ diced
  • 3 large garlic cloves, minced
  • 2 serrano chiles, stemmed and minced
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • ¾ lb. minced pork
  • 1 cup Asian basil leaves, roughly chopped
  1. Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes. Rinse and drain on a clean kitchen towel.
  2. Stir/mash minced garlic, minced ginger, chiles with 1/4 tsp salt in a small bowl. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
  3. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1-2 Tbsp oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the meat. Stir-fry until the meat is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
  4. Add 2-3 Tbsp of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 5-10 minutes. Stir the meat back into the pan, and add the fish and soy sauce mixture. Add 1/4-1/2 cup chicken broth, cover the wok or pan, turn the heat down to medium and steam for 2 minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with white rice.

Peach ice cream

3 large ripe peaches, peeled, pitted, chopped
1/2 cups sugar
1.5 cups heavy cream
0.5 cups 1% or 2% milk
1/4 teaspoon kosher salt

Cook peaches in a covered saucepan on medium heat for about 10 minutes or until soft and not watery. Add sugar and salt. Let mixture cool to room temperature. Purée mixture in blender with remaining ingredients (leave some chunks if desired).

Whisk mixture with heavy cream and milk. Chill the mixture overnight, then churn for 20 minutes.

Roasted Leg of Lamb

  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 medium shallot, minced (about 1/2 cup)
  • 6 anchovy filets, minced (about 3 tablespoons)
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon zest from 1 lemon
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 boneless leg of lamb, 3-5 lbs.
  1. Trim lamb of fat and silver connective tissue. Butterfly lamb and cut into 2-3 pieces that can roll into individual roasts.
  2. Adjust oven rack to lower-middle position and preheat oven to 275°F. Heat olive oil in a small saucepan over medium heat until shimmering. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix with a fork to combine.
  3. Rub half mixture into insides of lamb roasts. Roll and tie securely at 1-inch intervals with butcher’s twine. Rub remaining mixture over exterior of lamb roasts. Cook immediately or let rest uncovered in the refrigerator for up to one night for best flavor and texture.
  4. When ready to cook, place lamb on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant read thermometer inserted into coolest section of lamb registers 125°F to 130°F (52°C – 54°C)for medium-rare, checking after 10 minutes, then every 5-10 minutes. Remove from oven and let rest for 20 minutes.
  5. While lamb is resting, add butter and rosemary to a skillet. Baste lamb with butter to sear outside. Remove and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.

Bolognese

  • 3 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 2 garlic gloves, minced
  • ¾ pound meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork
  • ½ teaspoon Table salt
  • 1 cup whole milk
  • 1 cup dry red wine
  • (28 ounce) can tomatoes, chopped fine (“crushed” texture), with juice strained and reserved
  • 1 porcini or beef bouillon cube

Makes 3 cups for 1lb pasta

Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours.

  1. Add wine to non-reactive saucepan and simmer until reduced to half.
  2. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Sautè garlic until fragrant.
  3. Add ground meat and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned.
  4. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
  5. Add tomatoes and bouillon cube and bring to simmer; reduce heat to medium low, until sauce has thickened, 15 minutes.
  6. Add reduced wine and simmer another 5 minutes to meld flavors.
  7. Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)

Burst Tomato Pasta

  • 1/2 pound fusilli or curly pasta
  • 6 ounces bacon, preferably thick cut, diced
  • 6 garlic cloves, smashed and peeled
  • Pinch of red pepper flakes
  • 1 quart cherry or grape tomatoes, halved
  • 3 tablespoons butter
  • 3 cups basil leaves, torn
  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until 2 mins shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
  2. Meanwhile, heat a large skillet over medium-high heat, add olive oil and heat. Add bacon and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
  3. Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything. Add basil.

Green Goddess Sauce

  • 1 packed cup parsley leaves
  • 1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro
  • 2 anchovy fillets
  • 1 to 2 garlic cloves
  • 1 lemon, zested
  • 3 Tbsp lemon juice
  • ½ cup whole-milk yogurt
  • ½ cup mayonnaise

Puree in blender. Serve or store covered.

Salmon With Lemon-Herb Marinade

  • 1 3-pound salmon, in one piece
  • 1 clove garlic, minced
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lemon peel
  • 2 tablespoons parsley, chopped fine
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • Juice of 1/2 lemon
  • 2 tablespoons sesame oil
  • ¼ cup extra-virgin olive oil
  1. Mix marinade ingredients well and spread on both sides of salmon in a shallow dish. Marinade 1-4 hours.
  2. Scrape off herbs and put salmon in a tray, skin side down.
  3. 350* for 20 mins until 130*F. Broil 3 min. Serve.

Lamb & Butternut Squash Stew

  • 4 tsp ground cumin
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground pepper, plus more to taste
  • Pinch of cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ cup all-purpose flour
  • 1lb boneless lamb or beef stew meat, trimmed and cut into 1-inch cubes
  • 1 onion, thinly sliced
  • 2 tbsp tomato paste
  • 3 large cloves garlic, minced
  • 3 cups chicken broth
  • 1 small butternut squash, cut into 3/4-inch cubes
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 tablespoon chopped fresh cilantro
  1. Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1.5 Tbsp of the spice mixture, add the lamb and coat well. Heat 3 tsp of oil in a large pot over medium high. Add lamb a few pieces at a time; don’t overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  2. Remove the lamb and set aside. Add oil and onion to the pot. Cook until soft, then stir in tomato paste and garlic. Stir in remaining spices. Stir in the lamb. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 45 min – 1 hour. Stir in the squash and cook, covered, for 15-20 minutes.
  3. Make a slurry with 1.5T cornstarch and stir in. Stir the chickpeas and cornstarch slurry into the stew and cook until the broth thickens, about 2-4 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

Seafood Cioppino

  • 2 tablespoons olive oil
  • 2 onion, thinly sliced
  • 1 pound leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
  • 4-5 cloves garlic, pressed or minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon saffron threads, toasted and crushed
  • 1 cans fire roasted, diced tomatoes
  • 1 can tomato sauce
  • 1.5-2 cups dry white or red wine
  • Seafood bullion (for 3-4 cups of liquid)
  • Bouquet garni bullion (1)
  • 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
  • 1/2 pound large scallops
  • 2 tilapia filets, cut into 1½-inch pieces
  • Other seafood

1. In a large, heavy-bottom sautée pot heated over medium-high heat, add the oil and saffron. Bloom saffron, then stir in the onions, leeks, garlic, pepper. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.

2. Stir in the wine and bullion cubes, scraping up brown spots. Add tomatoes, tomato sauce. Simmer gently, uncovered, to develop the flavors, 30 to 45 minutes. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).

3. To the pot, add the shrimp, scallops and fish. Cover and simmer gently just until the fish and shellfish are firm and opaque, about 10 minutes. Uncover the pot and remove from heat.

If adding mussels or clams, sautée steam in wine/water mix in a separate skillet until open. Discard cooking water.