Ingredients

• 500 ml orange juice (fresher the better)
• 300 ml cava
• 100 ml vodka
• 100 ml gin

Preparation

Mix. Served normally without ice, so try to have all ingredients pre-chilled.

The Things We’ll Make

Ingredients

• 4 slices bacon
• 1 tbsp. goose fat
• goose giblets
• 1 small carrot
• 2 bay leaves
• 6 black peppercorns

Preparation

Fry the bacon and vegetables in the goose fat until soft and golden brown. Pour off any excess fat, and add 1 liter of water, bay leaves, and peppercorns. Simmer for one hour, strain, and set aside.

Use this stock to deglaze the roasting pan when your goose is finished. Check for seasoning, sieve the gravy again, and serve in a gravy boat.

Pigeon Cottage

Ingredients

• one goose (small 3-4.5kg, medium 4.5-5.5kg, large 5.5-6.5kg)
• bay leaves
• fresh sage
• apple skins (can be leftover from making apple sauce to go with)
• one onion

Preparation

1. Defrost the goose according to its instructions in a tray, removing the giblets bag from the interior if it’s there. Once defrosted, pull out any large clumps of fat in the neck cavity. (Render them in a small saucepan, strain, and save the goose fat.)
2. Preheat the oven to 220 C.
3. Place the bird on a rack in a roasting pan. Stuff with bay leaves, sage, apple skins, and onion, quartered. Season the skin with salt and pepper. Roast for 20 minutes. Remove the rack to a temporary location, and pour off the fat from the pan into a bowl.
4. Lower the oven temperature to 180 C, and roast for another 90 minutes (you should no longer need the rack). Watch to see if you need to pour off more excess fat, though you shouldn’t.
5. The bird is cooked when juices run clear from the thigh.
6. When done, remove the bird to a carving board and let rest for 20 minutes, covered.
7. Serve with goose gravy.

Pigeon Cottage

Ingredients

• 1 1/2 pounds potatoes (about 3 medium or 2 large potatoes), diced
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 1 tablespoon unsalted butter
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika

Preparation

1. Place potatoes in a large saucepan and cover with cold water to about one inch above the potatoes. Add a pinch of kosher salt. With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or two to parboil the potatoes.
2. While the water comes to a boil, heat 1 tablespoon of the olive oil in a skillet, over medium heat. When hot, add onion, season with kosher salt and black pepper, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
3. To test the potatoes for doneness, stick the tip of a paring knife into a few of the potato cubes. The flesh should feel slightly firm, but softer and more tender than before cooking. The potatoes should not feel mushy. Drain the potatoes in a colander, shake off any excess water, and cool for about 5 minutes.
4. Heat the remaining 1 tablespoon olive oil and the butter in a wide cast iron pan or large skillet over medium heat. When the oil is hot and shimmering, add the potatoes, season with kosher salt and black pepper, and toss to coat with the oil. Spread the potatoes in a single layer across the bottom of the pan, working in batches if necessary. Cook the potatoes, without stirring, for 8 to 10 minutes, so the bottoms become nicely browned and crispy.
5. Add cooked onions, garlic powder, and smoked paprika to the skillet and stir to combine. Remove the pan from the heat and serve immediately.

The Kitchn

Ingredients

• 1 pound fingerling potatoes
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup finely chopped red onion
• 2 tablespoons mustard or canola oil
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 cup plain Greek yogurt
• 1/4 cup finely chopped cilantro
• 1 teaspoon salt

Preparation

1. Scrub the potatoes under cold running water and cut them into 1-inch pieces. Place them in a small or medium-size saucepan and cover them with cold water. Bring to a boil over medium-high heat. Lower the heat to medium-low, partially cover the pan, and gently boil until the potatoes are tender when pierced with a fork or knife but still firm, 10 to 12 minutes. Fish the pieces out of the water with a slotted spoon and place them in a medium-size bowl.
2. Drop the peas into the potato cooking water and boil them just to warm them up, 1 to 2 minutes. Drain them in a colander, give them a good shake or two to remove any excess water, and add the peas to the potatoes along with the onion.
3. Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer and smells quite pungent, sprinkle in the coriander, cumin, and fenugreek seeds. Allow them to sizzle and turn reddish brown, about 1 minute. Remove the pan from the heat and sprinkle in the cayenne and turmeric, staining the oil with their sunny dispositions. Pour most of the oil out over the potatoes and peas, holding back the seeds in the skillet as much as you can. Scrape these seeds into a mortar and pulverize them into a coarse powder with a pestle. Scrape this blend into the bowl with the potatoes.
4. Add the yogurt, cilantro, and salt to the potatoes and mix. Serve at room temperature.

Bowl of Delicious, adapted

Ingredients

• 1 tbsp. crushed fennel seeds
• 1 tbsp. sweet paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ½ tsp. dried thyme
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. red pepper flakes (for hot sausage; none for mild)

To use: 2 tbsp. blend per pound of ground meat

Hand Recipes, modified

Ingredients

• 1 tbsp. salt [CP: to check; this is cut from the original]
• 1 tbsp. black pepper
• 1 tbsp. dried sage
• 1 tbsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. crushed red pepper
• 1/2 tsp. ground coriander

To use: 1 tbsp. blend per pound of ground meat

Just Pork Recipes, modified

Ingredients

• 1 tablespoon oil such as avocado or coconut
• 1 teaspoon cumin seed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 thumb-size piece ginger root, grated
• 1 bay leaf
• 1 teaspoon ground turmeric
• scant 1 teaspoon ground cumin
• 2 teaspoons curry powder, optional
• 1/2 teaspoon black pepper
• approx. 3 cups vegetables such as cauliflower, broccoli, peas, carrot, green beans, etc.
• 1 1/4 teaspoons sea salt
• 1 1/4 cups white quinoa, rinsed
• 1 cup split red lentils or mung dal (yellow lentils), rinsed
• 4 3/4 cups water

Preparation

1. In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 2 to 3 minutes. The garlic and ginger will start to stick to the bottom; don’t worry about it.
2. Next, add the spices and bay leaf. Stir and cook for 1 minute. Add about 1/2 cup of water, and scrape the bottom until everything is released. Press cancel to end the saute.
3. Add the vegetables, rice/quinoa, lentils, salt, and remaining 4 c. water. Stir very well.
4. Turn on and close the Instant Pot, and set it for 4 minutes on high pressure. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then open.
5. Let stand for a few minutes. I like serving it with a garlic/lemon greek yogurt to add over the top.

adapted from My Quiet Kitchen + others

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, finely chopped
• One 2-inch piece fresh ginger, minced or finely grated
• 2 1/2 teaspoons garam masala, store-bought or homemade (see related recipe)
• 4 cups vegetables, such as bell peppers, summer squash, dark leafy greens, tomatoes, carrots, corn or peas, chopped or otherwise prepared as needed
• 1/2 teaspoon fine salt, plus more to taste
• 1/2 tablespoons unsalted cashew or almond butter
• One 15 oz. can light coconut milk
• Water, as needed
• One 15 oz. can chickpeas, drained and rinsed
• 1 tablespoon maple syrup, plus more as needed
• Freshly ground black pepper
• Flatbreads, for serving

Preparation

Make the korma: In a large Dutch oven or 5-quart saucepan over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Reduce the heat to medium-low, and stir in the garlic, ginger and garam masala, letting the aromatics warm up for just a few seconds. Add any hardy vegetables and the salt, and stir, scraping up any browned bits that are stuck to the bottom of the pan.

Stir in the cashew butter and coconut milk, swirling the nut butter into the vegetables so it melts into the sauce. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to maintain a lively simmer, cover (see Notes) and cook, stirring occasionally and adjusting the heat as needed, until the vegetables are fork-tender and the broth thickens, 8 to 10 minutes.

Adjust the heat to medium. If the korma seems dry, add water, 1/4 cup at a time, until it is as saucy as you’d like.

Stir in any frozen or tender vegetables, plus the chickpeas and maple syrup. Simmer until all of the vegetables are warmed through and coated in the sauce, 2 to 4 minutes.

Taste, and season with black pepper, and more salt and maple syrup, if desired. Remove from the heat.

NYT

Ingredients

• 2 cooked skinless, boneless chicken breasts, cut into cubes
• 3 stalks celery, finely diced
• 3/4 cup chopped pecans
• 1/2 cup mayonnaise
• 2 tablespoons minced yellow onion or shallot
• 2 teaspoons prepared mustard
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons minced fresh dill
• 1 teaspoon lemon juice
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Preparation

Mix. Refrigerate at least an hour.

AllRecipes, adapted