Ingredients

• 1/2 pound (1 1/8 cups) black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water
• 1 onion, cut in half
• 2 plump garlic cloves, minced
• 1 to 2 sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)
• 1 to 2 teaspoons ground cumin, to taste
• 1/2 to 1 teaspoon ground mild chili powder (more to taste)
• Salt to taste
• 12 corn tortillas
• 1/4 cup chopped walnuts (optional)

Preparation

1. In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.

2. Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don’t stick. Taste and adjust salt. Keep warm.

3. Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.

4. Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.

Serves 4

Martha Rose Shulman, New York Times

Ingredients

For the quinoa:

• 3/4 cup regular blond quinoa
• 1/4 cup red quinoa
• 1 1/4 cups water
• 1/2 to 3/4 teaspoon salt, to taste

For the dal:

• 1 cup brown or split yellow lentils (toor dal), rinsed
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons turmeric
• 1/2 medium onion (intact), peeled
• Salt to taste
• 1 1/2 tablespoons fresh lime juice or 1/4 cup tamarind water (made from soaking 1 tablespoon tamarind paste in warm water for 10 minutes; optional)
• 2 tablespoons grape seed oil, canola oil, safflower oil or sunflower oil
• 1/2 cup finely minced red bell pepper
• 1 plump garlic clove, minced
• 1 teaspoon cumin seeds
• Cayenne pepper to taste
• 3 tablespoons chopped cilantro

Preparation

1. Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.

2. Meanwhile, combine the lentils, ginger, turmeric and onion half (don’t chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium – the lentils should simmer briskly – and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.

3. Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.

4. Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.

Serves 4 to 6

Martha Rose Shulman, New York Times

Ingredients

• 1 large onion (about 1/2 pound), peeled and quartered
• 1 3-inch piece of fresh ginger
• 3 quarts water
• 1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices (including the dark green parts, just discarding the very ends)
• 2 medium turnips (about 10 ounces), peeled and cut in wedges
• 1 pound carrots (3 large), peeled and sliced thick
• 2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
• 1 head of garlic, cut in half
• 2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
• Salt to taste
• 1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
• 6 star anise pods
• 5 whole cloves
• 1 tablespoon black peppercorns
• A 2- to 3-inch cinnamon stick
• 1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

Preparation

1. Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.

2. Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Serves 6

Martha Rose Shulman, New York Times

Ingredients

• 1 recipe pho broth (about 2 1/2 quarts)
• 3/4 pound rice noodles, preferably wide ones
• 2 medium or 1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
• 2 cups edamame (can use frozen, thawed)
• 6 ounces tofu, cut in matchsticks
• 1/2 cup Asian or purple basil leaves, or Italian basil, slivered
• 4 scallions, chopped, or 1/4 cup chopped chives
• 1 cup chopped cilantro (optional)
• Several sprigs fresh mint
• 2 cups bean sprouts (mung are traditional) or slivered romaine leaves (chiffonade)
• 2 to 4 bird or serrano chiles, finely chopped (to taste) or 1/4 teaspoon cayenne (more or less to taste)
• 2 to 3 limes, cut in wedges

Preparation

1. Have the broth at a simmer in a soup pot. Season to taste with cayenne if you are not using fresh chiles.

2. Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.

3. Add the carrots and edamame to the simmering broth and simmer until just tender, about 3 to 4 minutes. Ladle a generous amount of hot broth with the carrots and edamame into the bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the scallions or chives. Pass the bean sprouts or lettuce, chopped chiles if using, the remaining basil and cilantro (if using), mint sprigs, and the lime wedges. Serve with chopsticks for the noodles and soupspoons for the broth.

Serves 6

Martha Rose Shulman, New York Times

Ingredients

• 1 lg. butternut squash (or 4 medium sweet potatoes)
• 1 tbsp. flaked almonds
• 2 tbsp. oil
• 2 medium onions, chopped
• 1 tsp. garlic powder
• 3 slices ginger, or 1/2-1 tsp. dried ginger
• 1 red chili, deseeded and sliced, or 1/2 tsp. crushed red pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. mustard seeds
• 1/2 tsp. turmeric
• 3/4 c. coconut milk (about half of a standard 14.5 oz can)
• 1-1.5 c. baby spinach, roughly chopped
• 2 tbsp. cilantro, chopped

Preparation

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the garlic, ginger, chili, coriander, cumin, mustard seeds, and turmeric. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds.

Penzey’s Spices

Ingredients

• grouse
• 1 tbsp. butter
• 2 tbsp. olive oil
• salt
• pepper

For the caper sauce:

• 1/4 c. vermouth or dry white wine
• 2 tbsp. capers, roughly chopped
• 1 tbsp. butter

For the brandy sauce:

• 1/4 c. brandy or sherry
• 1 shallot, minced
• 2 oz. mushrooms, minced
• 1 tbsp. butter

Preparation

Fillet off the breasts and legs of the grouse, making sure to separate the breast tender and remove its tendon. Sautee in the butter and olive oil, being careful not to overcook. For either sauce, add the requisite ingredients and cook to reduce the alcohol and blend flavors. Return grouse to sauce and serve.

Dad

Ingredients

• 1 lg. onion, diced
• 3 cloves garlic, minced
• 2 chicken breasts, diced
• 1 lg. baking potato, diced (optional)
• 2 c. corn kernels
• 14 oz. can diced tomato
• 4 green chiles, diced (vary based on heat)
• 1 can cream of chicken soup
• shredded jack cheese (optional)
• fried tortilla strips (optional)

Preparation

Sautée the onion and garlic in butter or oil. Add the chicken and brown. Add the potato, cover with water, and simmer until the potato is tender. Add corn and/or tomato, green chile, and the cream of chicken soup. Simmer for a while to blend the flavors. Top with jack cheese and tortilla strips, if you’re serving it as a main course.

Ingredients

• 9-12 lb. (4-5.5 kg) fresh goose
• 4 lemons
• 3 limes
• 1 tsp Chinese five-spice powder
• small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
• a little olive oil, for browning, optional
• 3 tbsp honey
• 1 tbsp thyme leaves

Serve with Red Wine & Date Sauce.

Preparation

Calculate the cooking time: Cook for 10 mins at 460 F/240 C/fan 220 C/gas 9, then reduce to 375 F/190 C/fan 170 C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

Heat oven to 460 F/240 C/fan 220 C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with the honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 375 F/190 C/fan 170 C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat - save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Gordon Ramsay, BBC Good Food, December 2005

Ingredients

• 2 lbs. chicken (2 drumsticks, 2 thighs, 2 wings, bone-in recommended)
• 3 slices lemon or lime
• 1 tsp. salt (to taste)
• 4 lg. red onions, chopped
• 1/2 c. olive oil
• 1-2 tbsp. cayenne pepper [CP: 2 tbsp. is around an 8 out of 10 spice-wise; next time will try 1 tbsp.]
• 1/2-1 c. water
• 3 tbsp. qibe or butter
• 1/4 c. minced fresh garlic
• 1 tbsp. whole black cardamom pods, or 1 tsp. ground cardamom
• 1/4 c. minced fresh ginger
• 3 tsp. ground nutmeg
• 3 tsp. ground allspice
• 3 tsp. black pepper
• 2 tsp. salt, to taste
• 4 hard-boiled eggs, halved [CP: we skipped these]

Preparation

Wash the chicken thoroughly. Put the chicken in a large bowl and add enough water to cover. Add the lemon or lime slices and the salt and let marinate for at least 2 hours.

In a large pot, cook the onions over medium heat until browned (around 6-8 minutes). Add the olive oil and stir in the cayenne. Cook over medium heat for 30 minutes, adding 2 tbsp. of water or so gradually, only to keep it from burning. Drain your marinated chicken and add it to the pot. Cook for 20-30 minutes. Add the qibe/butter, garlic, cardamom, and ginger. Let it cook for about 20 minutes, gradually adding very little amounts of water (2 tbsp. or so at a time). Lower the heat and add the nutmeg, allspice, salt and pepper. Continue to cook for another 15 minutes. Remove the cardamom pods if you used whole, and discard. Add the hard-boiled eggs and let it rest, covered, for about an hour. Serve warm, reheating gently if needed.

Penzey’s Spices, edited

Ingredients

• 2 lg. red onions, chopped
• 2 lg. tomatoes, finely diced
• 1 slab ribs (~3 lb.) washed and cut apart (any variety)
• 3 tb. qibe or regular butter
• 1/4 c. fresh ginger, finely diced (or 1 tbsp. dried ginger)
• 2 cloves fresh garlic, finely diced
• 1 jalapeño or other hot fresh pepper, minced (optional)
• 1/4 to 1 tsp. salt, to taste
• 1/4 to 1 tsp. pepper, to taste
• 1 1/2 to 2 1/2 c. water (or more, for a more “brothy” dish)

Preparation

Put the onions and tomatoes in a pot over medium heat. Cook, stirring, about 5 minutes – do not let them dry out or brown. Add the ribs to the pot and let them steep out their juices, turning a few times. This takes maybe 20 minutes, depending on your ribs. Once the pot is saturated with the juices of the meat (again, don’t let it dry out), add the qibe or butter, ginger, garlic, jalapeño, salt, and pepper. Mix to combine and give it a few minutes for the flavors to meld. Then add the water to the pot – the ribs don’t have to be submerged but should be at least partially covered. Let it simmer for at least 30 minutes, more for thicker ribs. When the pot’s volume is considerably lower and the meat looks tender and cooked, take your pot off the stove.

Penzey’s Spices