Ingredients

• 3 oz (1 c.) coffee beans, preferably dark roast
• 2 tbsp. cardamom pods
• 3/4 c. sugar
• 2 c. (approx) heavy cream
• 1 c. whole milk
• 7 large egg yolks

Preparation

Put the coffee beans and cardamom pods in a food processor or coffee grinder and pulse to roughly chop (not grind) them. Turn the chopped beans and pods into a medium saucepan and add 1/2 c. of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Once the sugar has melted, continue to cook, stirring constantly, until the sugar caramelizes (to deep amber, almost mahogany). Now, standing back, slowly pour in 1 c. of the cream and the milk. The caramel will immediately seize and harden, but it will smooth out as the liquids warm again. Bring to a boil, and pull the pan from the heat once everything is smooth. Cover the pan and allow it to infuse for 20 minutes.

Preheat the oven to 300 F.

In a large bowl, whisk the yolks and the 1/4 c. remaining sugar until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough cream to bring the liquid to 2 cups. Gently (without creating air bubbles) mix the liquid into the egg mixture; skim off the foam, if there is any.

Arrange 6 4-oz espresso cups or ramekins in a roasting pan, leaving space between them, and fill them with the custard mixture. Put the pan in the oven, then fill the pan with enough hot water to come halfway up the sides. Cover the pan with foil and poke two holes in opposite corners. Bake for 30-40 minutes, until the edges slightly darken and the custards are set but still jiggle in the middle.

Remove the pan and let the custards sit for 10 minutes. Remove cups from the pan and cool in the refrigerator. Let them warm for 20 minutes to room temperature before serving.

Daniel Boulud, Cafe Boulud Cookbook

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon Asian (toasted) sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1/4 Asian pear, coarsely grated (about 1/4 cup)
• 1/2 medium onion, coarsely grated (about 1/2 cup)
• 2 cloves garlic, minced (about 1 teaspoon)
• 1/2 teaspoon fresh ginger, peeled and finely grated
• 1 teaspoon sesame seeds, toasted, plus additional for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef sirloin, trimmed of excess fat and thinly sliced
• 2 tablespoons vegetable oil
• 8 red leaf or bibb lettuce leaves, for serving
• 1 cup cooked white rice, for serving
• 1/2 cup kimchi, for serving
• 1 cup fresh enoki mushrooms, trimmed
• 4 teaspoons hot bean paste

Preparation

In large bowl, whisk together soy sauce, sugar, sesame oil, mirin, pear, onion, garlic, ginger, sesame seeds, and pepper. Let marinade stand 30 minutes at room temperature, then add beef and toss to coat. Refrigerate, covered, 1 hour.

In large skillet over moderately high heat, heat oil. Remove beef from marinade, draining it very briefly over bowl to remove excess liquid, and then cook until browned and done medium-well, 6 to 7 minutes.

Remove beef from heat and serve by filling each lettuce leaf with about 2 tablespoons Korean sticky rice, small handful of beef, 1 tablespoon kimchi, about 8 enoki mushrooms, and about 1/2 teaspoon hot bean paste. Serve immediately.

Epicurious, January 2009

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 pound carrots, peeled, chopped
• 1 medium onion, chopped
• Kosher salt, freshly ground pepper
• 2 cups low-sodium chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 2 tablespoons Thai-style chili sauce, plus more for serving
• Fresh cilantro leaves (for serving)

Preparation

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

Bon Appetit, November 2013

Ingredients

• 1 pound assorted olives (such as Kalamata, Gaeta, and picholine)
• 1 small tangerine, cut into 4 wedges, each wedge thinly sliced crosswise
• 1 tablespoon coarsely chopped fresh rosemary
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon coriander seeds, lightly crushed
• 1/8 teaspoon dried crushed red pepper

Preparation

Drain olives if in brine. Combine all ingredients; mix well. Cover and refrigerate for 2 days, turning and shaking several times.

Bon Appetit, November 2006

Ingredients

• 7 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Unsweetened cocoa powder and/or powdered sugar

Preparation

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.

2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.

3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.

Better Homes & Gardens

Ingredients

• 1 1/2 cups mayonnaise
• 1/4 cup water
• 1/4 cup white wine vinegar
• 1 tablespoon coarsely ground pepper
• 1 tablespoon Creole mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 teaspoons prepared horseradish

Preparation

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

Southern Living, August, 2005

Ingredients

• 1 large carrot, peeled and roughly chopped
• 1 small shallot, peeled and roughly chopped
• 2 tablespoons roughly chopped fresh ginger
• 2 tablespoons sweet white miso
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame seed oil
• 1/4 cup grapeseed or another neutral oil
• 2 tablespoons water
• 1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
• 1/4 red onion, thinly sliced
• 1 avocado, quartered

Preparation

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Smitten Kitchen

Ingredients

• 1 tbsp. olive or vegetable oil
• 1 large white onion, peeled and diced
• 1 chayote, skin and core removed, then sliced into matchsticks
• 8 cloves garlic, thinly sliced
• 8 cups chicken broth
• 5-6 cups cooked pork carnitas
• 1-3 roasted serrano peppers (add to taste, instructions below)
• salt and pepper
• 2 cups potato-masa dumplings (below)
• 2 avocados, diced
• 1 cup fresh cilantro, chopped
• 6-8 cups fresh baby arugula
• lime wedges for garnish

for dumplings:

• 1 cup mashed potatoes
• 1/2 cup masa harina
• 1 egg
• 1/4 tsp. salt

Preparation (Dumplings)

Combine last 4 ingredients in a bowl and stir together until blended. Use your hands to knead the mixture a few times until smooth. Then pinch off about 1/4 cup of the mixture and roll it into a long tube about 1/2-inch wide in diameter. Use a knife to slice the tube into small coins, about 1/8-inch wide. Repeat with remaining dough to make dumplings. Cover and refrigerate until ready to use.

Preparation (Soup)

Heat oil in a large stockpot over medium high heat. Add the white onion and chayote, and saute for 5 minutes until cooked and the onion is translucent. Add garlic and cook for an additional 1-2 minutes until fragrant. Add the chicken broth, carnitas, and serrano peppers (add one at a time to test out the level of heat) and bring to a boil. Reduce heat to medium-low, cover and simmer for at least 30 minutes.

Season generously with salt and pepper. Then ladle the soup into serving bowls, filling them about half full. Then add in a small handful of potato dumplings, avocados and fresh cilantro to each bowl. Then top each with a large handful of baby arugula. Serve with lime wedges for garnish.

Recipe from Gimme Some Oven, after XOCO

Ingredients

• 4 artichokes
• olive oil
• salt and pepper
• 4 tbsp. butter
• 2 tbsp. fresh lemon juice
• 1 tbsp. fresh tarragon, chopped

Preparation

Wash your artichokes and cut in half lengthwise. Using a spoon, carve out the hairy “choke” in the center along with the tiny, pointy leaves. Place them in lemon water as you go to prevent oxidation. Place them on a baking sheet and drizzle them with olive oil, salt and pepper. Roast in the oven for about 45 minutes to an hour (depending on size of artichoke, large ones could be longer) at 375 degrees (F) or until the heart is fork tender.

Meanwhile, gently melt the butter in a small saucepan, add the lemon juice and cook for one minute. Remove from the heat and add the chopped tarragon. To serve, ladle a few teaspoons of the lemon butter over each artichoke. Use the center “cup” of the artichoke for dipping.

I Breathe… I’m Hungry…

Ingredients

• 4 pounds bone-in pork shoulder roast, cut into 1 1/2- to 2-inch slabs
• Salt

Preparation

1. Moist cooking. Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.

2. Dry cooking. Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. Break the meat into large pieces and serve on a warm platter, sprinkled with salt.

Rick Bayless