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

• 400 g all-purpose flour
• 280 g cold water
• two large bunches of green onions
• 2x heaping tbsp. (4 g) of salt
• 2x 3 tbsp. vegetable oil

Preparation

Mix the water into the flour in a bowl. The dough will be soft and extremely sticky, but try to knead it anyway in the bowl until the bowl starts to come clean and you feel the dough hardening. Don’t add extra flour; it’ll come together and stop sticking eventually. When it does, clean your hands and split the dough in half.

On a floured surface, smooth each half of the dough into a nice ball. Cover with a wet cloth and let it rest for 20 minutes.

While you wait, prepare your green onions. Cut them first vertically into halves or fourths, then mince them as finely as you can.

After 20 minutes pass, gently roll out the dough into rounds on a floured surface. (Keep re-flouring your surface as you go so you ensure it doesn’t stick.) You should be able to roll it out evenly very thin, 1 or 2mm and maybe a half-meter wide.

Sprinkle the surface evenly with a heaping tbsp. of salt. Lightly roll the dough to stick the salt down into it. Spread the oil out over the center of the dough, leaving a margin around the edge. To get the oil out to the edges of the dough, fold the sides over into the middle and then unfold them again. Keep folding and unfolding the dough until the oil is evenly distributed.

Scatter the chopped green onions over the surface of the dough, something like 1/3 to 1/2 cup.

Now, roll the dough tightly into a tube. Seal up the ends. Then, twist the dough (don’t pull it while twisting) so that it looks rather like a rope. Coil the rope into a single coil, about two layers thick (think soft-serve ice cream spiral).

(Repeat all of that above again, for the other ball of dough.)

Cover the two dough-coils with a damp cloth again, and rest for another 20 minutes.

On an oiled work surface, take one of the coils and mush it straight down flat, until it’s about 1cm thick.

Heat your non-stick pan over medium heat for quite a while to get its temperature up. Cook on one side until the bottom is nicely golden-brown in spots. Flip it, and cover the pan with a lid. Keep checking the bottom. When it’s colored, too, pick the pancake up and throw hell out of it flat into the skillet. Flip it over and do the same thing again on the other side. This helps create the interior layers.

Now you should add around 1/4 c. of oil to the pan and turn up the heat, which will start to deep-fry the outside. Flip it occasionally, cooking until the outside is fully golden-brown. Remove to a paper towel to drain, quarter, and eat!

培仁蔬食MAMA on YouTube, transcribed sort of

Ingredients

• 1.5 L chicken stock
• 80 g butter
• 1 onion
• 350g risotto rice
• 1 glass dry white wine
• 1/2 tsp. saffron threads
• 80g Parmesan cheese, grated

Preparation

Bring the stock to the boil. Melt 2/3rds of the butter in a saucepan and add the finely chopped onion, stirring occasionally on a low heat for 5 minutes. Stir in the risotto rice so it’s evenly coated in butter and starts to turn translucent. Pour in the wine and cook until it has evaporated.

Then start to add the broth, one ladle at a time, so the rice slowly absorbs the liquid. Add more stock as the saucepan goes dry. This will take about 20-25 minutes. The rice should be tender with a pleasant bit of bite in the middle.

Before you add the last ladle of stock, stir in the saffron threads and a pinch of salt. After all the stock has been absorbed take the pan off the heat and stir in the remaining butter and the grated parmesan. Serve.

Nudo

Ingredients

• 8 endives
• 2 tbsp. olive oil
• 1 c. water + 1/2 cube beef bouillon, or 1 c. beef stock
• salt and pepper
• herbes de provence

Preparation

Heat the olive oil in a skillet. Trim off the ends of the endives and discard any damaged or dirty leaves. Cut the endives in half length-wise, and place them in the skillet, flat side down.

Cook them over medium heat for fifteen minutes, turning every five minutes and making sure that they don’t burn.

Add half the liquid (if using bouillon, don’t add it yet, just add water). Salt just a bit, especially if your stock is salty. Add pepper and herbes de provence. Cook for another fifteen minutes, turning regularly.

Add the rest of the liquid (and the bouillon cube, if using). Let simmer and reduce, ensuring that nothing sticks, until all the liquid clings to the endives.

Le journal des femmes, translated

Ingredients

Pour le tartare:

• 3 asperges blanches [white asparagus]
• 2 asperges vertes [green asparagus]
• 1 échalote hachée [shallot, minced]
• ciboulette ciselée [chives, finely chopped]
• 1 càc de vinaigre balsamique blanc [1 tsp. white balsamic vinegar]
• sel et poivre [salt and pepper]
• quelques rosaces de Tête de Moine [several rosettes of Tête de Moine cheese; or shaved Parmesan]

Pour la crème de Meaux:

• 150 mL crème à 40% [150 mL of heavy whipping cream]
• 1 càc de moutarde de Meaux ou à l’ancienne [1 tsp. of Meaux mustard]
• sel et poivre [salt and pepper]

Preparation

Le tartare :

Cuire les asperges blanches dans de l’eau bouillante pendant 10 à 12 minutes. Vérifier la cuisson avec la pointe du couteau. Ensuite plongez-les dans de l’eau froide pour stopper la cuisson. Faites de même pour les asperges vertes mais pour une cuisson de 5 à 8 minutes. [Cook the white asparagus in boiling water for 10 to 12 minutes. Check the cooking with a knife point, then transfer to a cold water bath to stop cooking. Do the same for the green asparagus for 5 to 8 minutes.]

Couper les asperges en petits dés en gardant les têtes entières pour la décoration. Ajouter l’échalote, la ciboulette, le vinaigre balsamique blanc ; saler et poivrer. [Cut the asparagus into a small dice, keeping the heads whole for decoration. Add the shallot, chive, vinegar, and season with salt and pepper.]

La crème à la moutarde de Meaux :

Monter les ingrédients de la crème au batteur comme une chantilly. [Add all ingredients and beat to a Chantilly consistency, like soft whipped cream.]

Pour la décoration, utiliser les têtes d’asperge et quelques rosaces de Tête de Moine. [Decorate with the aspargagus heads and cheese.]

Martin’s Hotels

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

• 200 gm (1 cup) green lentils, washed
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 tbsp ginger, finely chopped
• 1 tsp turmeric
• 750 ml (3 cups) water
• 1/2 tsp salt, to taste
• 1/2 tsp cracked black pepper, to taste

Preparation

Add enough water to the lentils to cover, and bring to a boil. Boil for 5 minutes, then drain. Heat the oil in a saucepan over medium-high heat. Cook the onions for 5 minutes, stirring regularly. Add garlic, ginger, and turmeric, and cook for 2 minutes. Add the lentils and the water. Bring to a boil, then reduce heat to a simmer. Cook for approximately 30 minutes, until the lentils have softened, adding more water if needed. (You can adjust the consistency of the final dish by adding more water and cooking longer.) Adjust seasoning and serve.

Browsers Grazers

Ingredients

• 1 lg. fennel bulb, trimmed, cored
• 3 limes
• 2 green onions
• 3 avocados
• 250g baby cucumbers, cut into ribbons with a peeler
• 200g (1 bunch) radishes, trimmed, washed, thinly sliced
• 400g smoked salmon
• olive oil
• crème fraîche, for serving
• salmon roe, for serving
• fresh dill, for serving
• crackers or bread, for serving

Preparation

Use a mandoline to thinly slice the fennel lengthwise. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine, and set aside to pickle.

Cut green onions into 8cm lengths, and thinly slice lengthwise. Place in a bowl of cold water for 2–3 minutes or until lightly curled. Drain well.

Mash the avocados in a bowl, and add the juice of the last two limes. Combine and season with salt and pepper.

Drain the fennel. Arrange the avocado in a heaped circle around the edge of a large plate. Arrange fennel, cucumber, radishes, green onions, and salmon over the top. Drizzle with olive oil, and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with dill. Serve immediately with bread or crackers.

Taste.com.au

Ingredients

• 1 small butternut squash, halved
• 3 small leeks, cut into rings
• 2 garlic cloves, minced
• 4 slices bacon, diced (optional)
• 1 1/4 c. risotto rice
• 1 c. heavy cream, plus extra if needed
• 1/2 c. Parmesan, grated, plus extra for serving
• 4 c. vegetable stock, warm
• 1/4 c. white wine
• 3 springs thyme
• 6-10 sage leaves
• olive oil (can be flavored, e.g. thyme)

Preparation

Add squash halves to a dish, drizzle with olive oil, and season with salt and pepper. Bake for 45 minutes at 375F, or until the squash is soft.

Meanwhile, add the bacon to a pot and render on medium-low heat until crispy. Reserve the bacon bits. Alternatively, replace with oil to make the recipe vegetarian. Fry the sage leaves in oil until crispy, about 1 minute. Set aside.

Add the leeks and cook for 5 minutes, then garlic and cook for 1 minute more. Add rice and thyme, and cook for 2–3 minutes. Deglaze with the wine. Add the vegetable stock, one ladle at a time, making sure that it is mostly absorbed before adding more. Cook until no stock remains, stirring often.

Scoop out the flesh of the squash and add to a food processor with the cream. Blend until smooth and season with more salt and pepper.

When the risotto is almost ready, add the squash and the parmesan. Season again, and add more cream if needed to thin the risotto. Serve topped with sage, bacon, more parmesan, and olive oil.

Nudo

Ingredients

• 4 large potatoes
• 3 cloves garlic, crushed
• salt and pepper
• 1 pinch (or more) dried marjoram (optional)
• 2 tsp. caraway seeds
• 2 eggs
• 1 tbsp. milk
• 3 tbsp. flour
• oil for frying

Preparation

Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour.

Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

AllRecipes, edited