Ingredients

• 2 pumpkins, about 2 pounds each
• Cooking oil spray
• 2 tablespoons olive oil
• 2 large carrots, peeled and thickly sliced
• 2 celery stalks, thickly sliced
• 3 shallots, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 tablespoon minced thyme
• 2 teaspoons minced fresh sage
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 3 ½ cups chicken broth
• 2 (12-ounce) bottles pale ale
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 4 cups shredded sharp cheddar cheese
• Croutons or pumpkin seeds for garnish (optional)

Preparation

Position 1 rack in the upper third of an oven and 1 rack in the lower third; preheat to 425°F. Line 2 rimmed baking sheets with foil and set aside.

Quarter the pumpkins, scrape out the fibers and the seeds, and spray with cooking oil. Place pumpkins, cut side down, on baking sheets. Roast until tender and the rinds pull away from the flesh, 45 minutes.

Remove from oven and peel rinds off the flesh with tongs. Discard rinds, and transfer flesh to a bowl.

In a large stockpot over medium-high heat, warm olive oil until shimmering. Add carrots, celery, shallots, salt, and pepper. Sauté until vegetables begin to soften, about 7 minutes. Add garlic, thyme, sage, ginger, paprika, and nutmeg; cook, stirring frequently, for 1 minute. Add pumpkin flesh, broth, and 1 ½ bottles of Denver Pale Ale (drink the rest). Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes.

In a medium pot, melt the butter over medium heat. Whisk in flour and continue to whisk constantly for 1 minute. Gradually whisk in milk until smooth and thick. Add cheese 1 cup at a time, stirring until smooth each time. Reduce heat to low until pumpkin mixture is ready.

Pour cheese mixture into pumpkin mixture. Using a stick blender, puree the soup until smooth. Or puree in batches in a blender.

Ladle 2 cups soup into 6 bowls and garnish with croutons and pumpkin seeds. Serve with more beer.

Thrillist

Ingredients

• 1 lb pork (I use boneless chops)
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon wine
• 1/2 teaspoon Chinese five spice powder
• red food coloring

Preparation

Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites. Blend all remaining ingredients. The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color. Marinate for at least 3 and preferable 24 hours. Broil or grill for 3-4 minutes on a side or until the pork is done through.

ChrisMc, Food.com

Ingredients

• grapeseed or other neutral oil
• 1 whole (4 ½-pound) Muscovy duck, excess fat removed, trussed
• Kosher salt and freshly ground black pepper
• ½ cup maple syrup
• ½ cup unseasoned rice vinegar
• ½ cup soy sauce

Preparation

Preheat oven to 450°F.

Lightly cost the bottom of a heavy roasting pan with oil.

Season the duck generously with salt and pepper and place in the pan, breast side up.

Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.

Meanwhile, stir together the maple syrup, vinegar, and soy sauce.

Transfer the duck to a dish and drain the fat through a fine mesh sieve into a measuring cup. Reserve for another use.

Reduce oven to 375°F.

Return duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.

Carve. Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.

Home Cooking with Jean-Georges

Ingredients

FOR THE BARBECUE MAYONNAISE:

• ½ cup mayonnaise
• ¼ cup barbecue sauce
• Lime juice, to taste
• Sriracha, to taste

FOR THE ROLLS:

• 1 block (about 7 ounces) rice vermicelli
• ¼ teaspoon salt
• 8 to 12 rice-paper wrappers for summer rolls, about 8 1/2 inches wide
• 8 sprigs mint, leaves picked off
• 8 sprigs Thai basil or basil, leaves picked off
• Pickled carrots and daikon (do chua), homemade or fresh or jarred from Vietnamese markets
• ¾ to 1 pound barbecued beef brisket, thickly sliced
• ½ cup thinly sliced red cabbage
• 16 sprigs cilantro
• Whole lettuce leaves

Preparation

MAKE THE BARBECUE MAYONNAISE: Combine mayonnaise and barbecue sauce, and stir until smooth. Season to taste with lime juice and sriracha, and set aside. (Can be made 1 day ahead and refrigerated.)

MAKE THE ROLLS: Put the rice vermicelli in a large bowl. Cover with boiling water, add the salt and let soak, swishing occasionally, until soft but still resilient, 3 to 5 minutes. Drain in a colander and rinse under cold water until the water runs clear. Let drain for at least 30 minutes, or spread on a plate and refrigerate for up to 2 hours.

When ready to serve, set out all the ingredients on a clean surface. Half-fill a bowl wide enough to fit the wrappers with lukewarm water. Place 1 wrapper in the water and pat it, gently bending to test, until pliable but not completely soft. Shake off excess water and lay the wrapper down.

Place a straight line of mint and basil leaves across the circle, about 2 inches up from the bottom edge. Plump up that line with a small clump of vermicelli, a pinch of do chua and 1/8 of the brisket. Drizzle a scant teaspoon of barbecue mayonnaise over the meat. Finish with red cabbage and 2 cilantro sprigs. Bring bottom edge of wrapper tightly up over the filling, then fold the sides in to cover. Continue to roll upward, tightly but gently, and place finished rolls on a plate, seam-side down. Repeat with remaining rolls. Cover rolls with lettuce leaves to keep them fresh. Serve as soon as possible.

Julia Moskin, The New York Times

Ingredients

• 1 1/2 pounds Spanish chorizo, sliced thin [CP: We did this with 6 oz. of super nice (Olli) chorizo, and that was enough.]
• 1 onion, chopped
• 1 rib of celery, chopped fine
• 2 garlic cloves, minced
• 1 pound split peas, picked over
• 4 cups chicken broth
• 4 cups water
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 carrots, halved lengthwise and sliced thin crosswise
• croutons as an accompaniment

Preparation

In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, uncovered, stirring occasionally, for 1 1/4 hours, Stir in the carrots [CP: and the chorizo] and simmer the soup, uncovered for 30 to 35 minutes, or until the carrots are tender. [CP: Both of these were covered, and if you did that, you’d have way too much liquid.] Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

Gourmet, March 1992

Ingredients

• 1 c. dry black beans
• 2 c. black bean stock
• 3 strips bacon (or, for vegetarian, 1/4 c. vegetable oil)
• 1 lg. onion, chopped
• 4 cloves garlic, finely chopped
• 2 sweet red or green bell peppers, cut into thin strips
• 2 c. long-grain white rice
• 1/2-1 tsp. salt
• 1 tsp. ground cumin
• 1/4 tsp. oregano
• 1 lg. bay leaf

Preparation

Soak the beans overnight in a pot of water and drain well (or fast-soak). Place on the stove with plenty of fresh water. Simmer for about 1 1/2 hours, until nice and tender but not mushy. Reserve 2 c. of the stock and then drain the beans. Sautee the bacon (or heat the oil) in a pot with the onion, garlic, and peppers until the onion is golden. Add rice, salt, cumin, oregano, and bay leaf, then bean stock and beans. Cover and place on medium heat until it comes to a boil. Stir to prevent from sticking to the bottom of the pot, reduce heat to low and cook until the rice looks completely dry. Should take 10-15min. Stir and serve.

Penzey’s Spices

Ingredients

• 2 baking potatoes, cubed
• 3 medium sweet potatoes, peeled and cubed a bit smaller than the white potatoes
• 3 tbsp. butter, divided
• 3 tbsp. curry powder, divided
• 1 12-oz can coconut milk, divided
• 1/4-1 tsp. salt, to taste
• 1/4-1/2 tsp. pepper, to taste
• 1 tbsp. vegetable oil
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 2 tsp. smoked paprika
• 1 lg. onion, diced
• 3 garlic cloves, minced
• 1 lb. ground beef or pork
• 1 lb. mixed peas and carrots (frozen or fresh)
• 2 tbsp. golden raisins

Preparation

Preheat oven to 400. Fill a large pot with water and bring to a boil. Add potatoes and sweet potatoes and cook until tender, around 15 min. Drain well and mash with 2 tbsp. butter, 1 tbsp. curry, 1/2 c. coconut milk, salt, and pepper.

In a large skillet, heat remaining butter and oil over medium heat. Add remaining curry powder, cumin, coriander, paprika, onions, and garlic. Cook for 1-2 minutes, until spices are fragrant. Add ground meat and cook until browned, stirring to break up clumps. When nicely browned, drain off excess fat. Add peas, carrots, and golden raisins. Cook for 1-2 minutes, until the vegetables have thawed (if frozen). Add remaining coconut milk and cook for 2 minutes. Mixture should be thick and saucy. Taste and add salt and pepper as desired.

Spoon the meat mixture into an ungreased 9x13 pan and press down gently. Spoon the potato mixture over the top and spread to cover. With a fork, make tine marks all over the top. Cover with foil and bake for 30 minutes. Remove foil and bake until the top is lightly browned and meat is bubbly, about another 15 minutes.

Penzey’s Spices

Ingredients

• 1 1/4 c. cooked brown rice
• 1/4 c. walnuts, roasted and chopped
• 2 tbsp. sunflower seeds, lightly roasted
• 1/4 c. minced onion
• 1/4 c. minced celery
• 6 eggs, beaten
• 1 tbsp. dijon mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 1 c. grated cheddar cheese
• 3 tbsp. olive oil
• 3 lg. onions, diced
• 3/4 c. cashew butter
• 1/2 c. tamari
• 2 1/2 c. water
• 1/4 tsp. pepper
• 1/4 tsp. sage

Preparation

Preheat oven to 350. Combine the first 11 ingredients (until and including the cheese) and mix well. Put in a greased 8 1/2x4 1/2" loaf pan. Bake until lightly browned and pulling away from the sides a bit, 60-90 minutes.

Meanwhile. heat the oil in a large skillet over medium heat. Add onions and cook until caramelized. Add cashew butter, tamari, water, and spices, and cook until heated through. Place in blender or food processor and blend until smooth.

Penzey’s Spices

Ingredients

Boulettes

• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green onion
• 1 clove garlic, minced
• 2 tbsp. butter
• 1 lb. peeled crawfish tails
• 2 c. plain breadcrumbs
• 1 tsp. baking powder
• 1/2 tsp. Cajun seasoning
• 1 tsp. hot sauce
• 1 egg, slightly beaten
• 2 tbsp. melted butter

Bisque

• 1 c. flour
• 1 c. vegetable oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1/2 c. chopped bell pepper
• 2 cloves garlic, minced
• 8 c. chicken broth
• 2 tbsp. Kitchen Bouquet
• 2 tbsp. tomato paste
• 1 lb. peeled crawfish tails
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. Cajun seasoning
• 1 tbsp. hot sauce
• rice

Preparation

Sautee the onion and celery in the butter for 3-4 minutes until they become soft. Add garlic and green onions and sautee for another minute. Fold in crawfish tails and sautee for 2-3 minutes more. Cool. Pour into a food processor and pulse until chopped. Place in a bowl and add eggs, breadcrumbs, seasoning, and hot sauce. Mix well. Preheat the oven to 350 and line a baking sheet with parchment paper. Roll the stuffing to ping-pong ball size, then mold into the shape of a small football. This should make 18-20 boulettes. Place on the baking sheet. Brush the tops with melted butter and bake for 15-20 minutes until golden. Set aside.

In a stockpot, heat oil and add flour. Cook until the roux is the color of peanut butter. Add chopped onion, celery, and bell pepper. Reduce heat to medium and cook for 4-5 minutes. Add garlic, cook for 15-20 seconds, then slowly add the chicken broth and stir until smooth. Whisk in tomato paste, Kitchen Bouquet, salt, seasoning, pepper, and hot sauce. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add crawfish tails and boulettes. Simmer for another 5-10 minutes. Serve over rice.

225 Magazine

Ingredients

Filling

• 1 lb. ground goat
• 2 tbsp. vegetable oil
• 1 lg. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp. ground cumin
• 1 tbsp. chili powder
• 1/4 tsp. Mexican oregano
• 1/8 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 2 c. chopped tomatoes (2-3 fresh, 14.5 oz can)
• 1/4-1/2 tsp. salt
• 1/4-1/2 tsp. pepper

Crust

• 1 c. coarse blue cornmeal
• 1-2 tbsp. flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 egg
• 1/2-3/4 c. plain yogurt
• 1 tbsp. vegetable oil

Topping

• 1 c. plain yogurt
• 1/4 tsp. salt
• 1/8 tsp. smoked chili powder
• 1/4 tsp. Mexican oregano

Preparation

Preheat oven to 450. Heat the oil in a skillet over medium-high heat. Add the meat and cook until it starts browning. Add the onion and garlic and spices and continue cooking until the meat is thoroughly browned. Add the tomatoes, reduce the heat to medium and simmer for 10 minutes. Taste and add more spices if necessary. Add salt and pepper to taste. The mixture should be moist; neither dry nor soupy.

While the filling simmers, prepare the crust. Combine cornmeal, 1 tbsp. flour, salt, baking powder, yogurt, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. It should be a very thick consistency batter, just pourable. The extra 1/4 c. of yogurt or 1 tbsp. flour can be added to adjust either way.

Pour the meat into an 8x8" baking dish. Pour the crust on top of it. Bake at 450 until the top is crusted over and a bit browned, about 20-25 minutes. Serve with topping.

Penzey’s Spices