Ingredients

• 1 cup balsamic vinegar
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped rosemary
• one 3-pound porterhouse steak, about 4 inches thick
• 2 teaspoons kosher salt
• 2 teaspoons coarsely ground pepper

Preparation

In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.

Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

Food & Wine

Ingredients

• 1 cup dry lentils, soaked overnight
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 sprigs parsley, stems and leaves chopped (about 1 tablespoon)
• 1 cup Arborio rice
• 2 garlic cloves, lightly mashed
• 3¼ cups (750ml) vegetable stock
• optional: 1 medium potato, chopped in 1cm cubes

Preparation

In the pre-heated pressure cooker, add the olive oil and cook the onion until just beginning to soften. Then add the celery, parsley and cook for another minute. Add the rice and garlic cloves mix well and cook until it is all evenly wet and pearly (about a minute). Add the stock, potato (if using), and strained lentils, mix well. Close and lock the lid of the pressure cooker, and cook for 5 minutes at high pressure. When time is up, quick release pressure and open the cooker. Mix well and serve immediately with extra virgin olive oil.

Hip Pressure Cooking

Ingredients

for the meatballs

• 500g ground beef
• 250g ground pork
• 1 onion, grated
• 1 clove garlic, pressed
• 100g breadcrumbs
• 1 egg
• 5 tbsp. milk
• salt and pepper
• dash oil

for the sauce

• 40g butter
• 40g plain flour
• 150 mL vegetable stock
• 150 mL beef stock
• 150 mL thick double cream
• 2 tsp. soy sauce
• 1 tsp. dijon mustard

Preparation

Make the meatballs:

Combine ground meats and mix with your fingers, breaking up lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk, season generously with salt and pepper. Shape into small, round balls. Place on a clean plate, cover, and refrigerate for two hours.

In a frying pan, heat oil over medium heat. When hot, gently add meatballs and brown on all sides. Move to an ovenproof dish, cover, and bake in a hot oven (180C conventional; 160C convection) and cook for 30 minutes.

Make the sauce:

Melt 40g of butter in a pan. Whisk in the flour and stir for 2 minutes. Add stocks, stirring. Add cream, soy, and mustard. Bring to a simmer and allow to thicken.

Serve with creamy mashed potatoes or boiled new potatoes.

Twitter

Ingredients

• 3 tablespoons cooking oil
• 1 pound unpeeled medium shrimp
• 3 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Dash Tabasco sauce
• 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
• 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
• 4 ears of corn, halved
• 2 quarts water (or seafood stock)
• 1 cup heavy cream
• 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked

Ingredients

for the cornbread:

• 1 cup cornmeal
• 1 heaping tbsp. self-rising flour
• 1/2 tsp. kosher salt
• 2 tbsp. peanut oil

for the greens:

• 1 bunch collards, stemmed and cut into strips
• 2 tbsp peanut oil
• 1 tsp. kosher salt, plus more to taste
• 2 tsp. sugar, plus more to taste

Preparation

for the cornbread:

Combine all dry ingredients in a bowl. Add ⅔ cup water, plus more as necessary to thin the mixture to the consistency of pancake batter. Heat peanut oil in a cast-iron skillet over medium-high heat. When it shimmers, add the batter in softball-sized circles. Cook for 1-2 minutes on each side, or until browned.

for the collard greens:

Heat peanut oil in a large saucepan over medium-high heat. Add collards. Stir. When they begin to sizzle, add a splash of water, and then cover the saucepan and cook 10-12 minutes, stirring occasionally. Season with salt and sugar, adding more to taste.

for the sandwiches:

Cover two pieces of cornbread with collard greens. Top with two more pieces, and then cover each sandwich with 1-2 strips of cooked bacon. Serve immediately.

JoLynn’s Concessions, NC, via Garden & Gun

Ingredients

• 14 oz. can tomatoes
• 5-6 cloves garlic
• 1-2 tsp. minced ginger
• 1 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 tsp. smoked paprika
• 1 tsp. salt
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 lb. chicken (pref. boneless thighs)
• 4 oz. butter, cubed
• 4 oz. heavy cream
• 1 tsp. garam masala
• 1/4–1/2 c. cilantro

Preparation

Place the first ten ingredients into the instant pot. Cook for 10 minutes on high. Allow the pressure to drop for 10 minutes naturally, then quick release.

Take the chicken out and set aside. Blend the sauce with an immersion blender, and add the butter, cream, cilantro, and further 1 tsp. garam masala.

Set aside half of the sauce for future use (mix with paneer, or peas, or shrimp, or leftover cooked chicken).

Chop the chicken, return it to the sauce, and heat gently. Serve with rice or naan.

Two Sleevers

Ingredients

• 2 tbsp. vegetable oil
• 3 lb. bone-in beef short ribs, cut into 2" segments
• salt
• 6 scallions, white and dark green parts separated
• 8 cloves garlic
• 1 4" piece ginger, scrubbed, sliced
• 6 star anise pods
• 2 3" cinnamon sticks
• 8 whole cloves
• 2 tsp. black peppercorns
• 2 tsp. coriander seeds.
• 1 c. dry white wine
• 1/2 c. (or more) soy sauce
• 3 tbsp. butter
• 5 lb. onions (about 10 medium), thinly sliced
• 2 tbsp. rice vinegar
• 30 oz. fresh or 18 oz. dried ramen noodles

Preparation

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 or 5 small yellow onions, cut in half through ends
• 8 ounces frozen/defrosted puff pastry dough
• 1 1/2 tablespoons dark brown sugar
• Kosher salt
• 8 ounces mushrooms, preferably a mix, such as chanterelles, king trumpet and oyster, stemmed, rinsed well and chopped if large
• 1/2 cup walnut halves
• 6 ounces blue cheese, preferably Cabrales

Preparation

Heat the oil in a 9-inch, heavy, ovenproof skillet (not nonstick) over medium heat. Once the oil shimmers, arrange the onion halves around the pan, cut sides down, with their stem ends pointing toward the center. Place one at the center of the pan. Reduce the heat to medium-low; cook for about 20 minutes, until softened and colored slightly on the bottom.

Preheat the oven to 375 degrees. Unfold the puff pastry dough and roll out between two sheets of wax paper or parchment paper to a thin, 10-inch round; it’s okay if a foldover seam is showing or if the dough is not completely smooth.

Sprinkle the brown sugar around the pan with the onions, then season lightly with salt. Once the brown sugar looks like it is melting into the oil, distribute the mushroom pieces and walnuts around, using them to fill in nooks and crannies. Remove from the heat.

Follow suit with the pinches of the blue cheese, dotting the pan with them.

Discard the top parchment from the puff pastry dough. Invert the dough over the contents of the pan, pressing and tucking the dough around the edges in the pan. Transfer to the oven; roast (middle rack) for 25 to 35 minutes, turning the pan from front to back halfway through to promote even pastry browning.

The pastry should look flaky and nicely browned, with a mixure underneath that you can hear sizzling. Transfer to a wire rack to cool for 5 minutes, then invert a serving plate over the pastry.

Carefully invert the pan to reveal the tarte tatin; if some pieces do not quite make the transfer, just pop them back into place, straightening up the onions etc, as needed. The mixture should be nicely caramelized; if not, slide the tarte tatin onto a foil-lined baking sheet and roast for another 5 minutes or so.

Cut into wedges; serve warm.

WaPo/BBC

Ingredients

• 450 grams (1 pound) veal cut into cubes
• 1 medium onion
• 100 ml (1/2 cup) olive oil
• Nutmeg (to taste)
• Pepper (to taste)
• Coriander (to taste)
• 1 teaspoon paprika
• 100 ml (1/2 cup) white wine
• 3 cloves of garlic
• 1 tablespoon Worcestershire sauce
• 200 grams (1 cup) rice
• 3 bay leaves
• Salt (to taste)

Preparation

Season the meat with salt, nutmeg, pepper, paprika, two chopped garlic cloves, white wine, Worcestershire sauce and bay leaf. Let marinate for 1 hour.

Meanwhile, place 50 ml (1/4 cup) olive oil and one chopped garlic clove in a saucepan and saute over low heat for 2 to 3 minutes, stirring occasionally. Add the rice and season with a little salt. Stir and fry the rice for 1 minute. Pour the water (twice the rice volume) and boil over medium high heat. When starts boiling, reduce to low heat and cook for about 10 minutes. Turn off the heat and set aside.

In a frying pan, place the remaining olive oil, a chopped onion and saute over low heat until the onion start to turn golden brown. Add the meat together with the marinade and fry over medium-low heat for 15 to 20 minutes, stirring occasionally.

Add the rice to the frying pan, mix everything nicely and turn off the heat. Sprinkle with chopped coriander and serve.

Food From Portugal

Ingredients

• 1/4 cup dried porcini mushrooms
• 3/4 cup boiling water
• 1 tablespoon extra-virgin olive oil
• 1/4 cup minced shallots (about 1 large)
• 1 Granny Smith apple, finely diced
• 1 garlic clove, minced
• 1 tablespoon Madras curry powder
• 2 thyme sprigs
• Salt and freshly ground pepper
• 2 pounds mussels, scrubbed
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 pound skinless cod fillets—bones removed, fish cut into 2-inch chunks
• Crusty bread, for serving

Preparation

Soak the porcini in the boiling water until softened, 10 minutes. Strain the mushrooms, reserving the soaking liquid, and rinse to remove any grit. Finely chop.

In a large pot, heat the oil. Add the shallots, apple, garlic, curry powder, thyme sprigs and porcini and season with salt and pepper. Cook over moderate heat, stirring, until the shallots are softened, about 5 minutes.

Add the mussels and toss. Add the wine. Bring to a boil, cover and cook over high heat until the mussels have opened, 3 minutes. Add the cream and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit. Bring to a simmer. Nestle the cod in the broth, cover and cook until the fish lightly flakes, 4 minutes. Discard the thyme sprigs. Transfer the cod and mussels to large bowls and spoon the broth on top. Serve with crusty bread.

Food & Wine