Ingredients

• 2 1/2 c. water
• 2 1/2 c. chicken stock
• 2 c. farro
• 4 tbsp. olive oil
• 2 medium shallots
• 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces
• 1/2 lb. carrots, chopped (4 medium)
• 2 cloves garlic, thinly sliced
• 1/2 c. white wine
• 1/2-1 c. chicken stock
• 1 c. parmesan cheese, grated
• 3 tbsp. chopped parsley
• salt
• pepper

Preparation

Cook the farro according to package directions, cooking 1 minute short of the time used on the package, using half water and half chicken stock (5 cups liquid to 2 cups farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 tbsp. olive oil. Add shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add turnips, carrots, and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, scraping up the browned bits. Add enough stock to barely cover the veggies and farro and cook over medium until reduced by half and the turnips are tender. Remove from heat and stir in cheese, parsley, salt and pepper. Drizzle with olive oil and serve.

Penzey’s Spices

Ingredients

• 1 lb thick cut bacon
• 3/4 c. lager
• 1 c. maple syrup
• 2 tbsp. black pepper
• 1 tsp. salt

Preparation

Preheat the oven to 375. Put the bacon in a single layer on a rimmed baking sheet. Bake until crispy, about 20 minutes. Meanwhile, combine the rest of the ingredients in a saucepan and reduce over medium heat until reduced by half and thicker than syrup, about 20 minutes. Brush the glaze on the bacon and bake until caramelized, 8-10 minutes. Cool on a rake for 5 minutes.

Thrillist

Ingredients

Fluffy Champagne Pancakes

• 2 large eggs
• 1 cup lowfat buttermilk
• 2 tablespoon canola oil
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 tablespoon granulated sugar
• 1/4 cup champagne (I used Brut)

Smashed Strawberry Syrup

• 1 pound strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1/4 teaspoon orange zest
• 1/2 tablespoon fresh-squeezed orange juice
• 1 teaspoon cornstarch
• 3 tablespoons champagne

Preparation

Whisk together the egg, milk, and oil. Set aside.

Sift together the flour, salt, baking powder, and sugar.

Gradually stir the milk/egg mixture into the dry ingredients just until you no longer see any dry flour. It will be a little lumpy - thats okay. Set aside for 15 minutes.

Preheat a griddle to 375 degrees.

For the syrup, combine strawberries, sugar, and orange zest , juice, and cornstarch in a medium saucepan. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover. Remove from heat and stir in the champagne.

As the sauce is simmering, cook the pancakes. Gently fold the champagne into the batter until it’s just incorporated. Drop 1/4 cup of batter onto a greased griddle. Bake on one side until bubbles begin to form, and the edges start to firm. Flip the pancakes and cook until golden (another couple minutes). Repeat with remaining batter. The recipe will make 9 pancakes.

Top pancakes with warm strawberry syrup, and serve with a mimosa (if you like).

Veggie and the Beast

Ingredients

• 1 c. self-rising flour
• 1 c. fine yellow cornmeal
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tbsp. sugar
• 2/3 c. buttermilk
• 1/3 c. water
• scant 1/4 c. bacon fat
• 1/3 c. creme fraiche or sour cream
• 2 eggs
• 1/3 c. scallions, thinly sliced
• 1/4 c. crisp bacon, finely chopped
• Canola oil, combined with some bacon fat if desired

Preparation

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.

In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well. Add eggs and mix until just combined.

Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing.

Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan.

Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Garden & Gun, April/May 2013

Ingredients

• 2 oz Cathead pecan vodka
• 1/2 oz. cold strong coffee
• 9 drops Bittermens Xocolatl mole bitters
• 3 oz. tonic water

Preparation

Combine all ingredients in a Collins glass. Stir, add ice.

Garden & Gun, June/July 2014

Ingredients for Pork

• 12 cloves garlic
• 1 tbsp. paprika
• 2 tsp. sugar
• 1 tsp. salt
• 1 tbsp. tomato paste
• 1/2 c. white vinegar
• 1/4 c. water
• 1/4 c. vegetable oil
• 1 medium red onion, chopped
• 2 lbs. pork tenderloin, cut into medium dice
• 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

• 2 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 lb. green beans, sliced into 1/4" thick coins
• 10 sprigs of thyme, chopped
• 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

• 1/2 stick unsalted butter, plus more for pan preparation
• 1/2 c. sugar
• 1 c. buttermilk
• 2 eggs
• 1 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 c. cornmeal
• 1 tsp. crushed cardamom seeds
• 1 tsp. coarsely ground black pepper
• 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3

Ingredients

• 1 tbsp. black pepper
• 1 tbsp. ground allspice
• 1 tbsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground coriander
• 1 tsp. ground cloves
• 1 tsp. powdered ginger
• 2 large green bell peppers
• 1 tbsp. olive oil
• 1 small yellow onion, diced
• 1 small yellow bell pepper, stemmed and seeded, diced
• 1 small orange bell pepper, stemmed and seeded, diced
• 1/2 small eggplant, peeled and diced
• 1/4-1 tsp. salt, to taste
• 1 lb. ground lamb
• 1 garlic clove, minced
• 1 1/2 c. chunky tomato sauce or puree
• 1/4-1/2 tsp. black pepper
• 1/2-1 c. feta cheese, crumbled
• 1 tbsp. oregano
• 1/2 c. plain greek yogurt, optional
• fresh lemon wedges, optional

Preparation

Preheat oven to 350. Mix the first seven ingredients and set aside. Remove the tops from the green peppers, slice in half, and remove seeds and ribs. Place in an 8x8 pan, bowl up.

In a large skillet, heat oil at medium heat. Add onion, cook 5 minutes. Add the diced bell peppers, cook until onion is golden and soft. Remove and cool. Sautee the eggplant over medium-high heat until brown but still holding its shape. Add a dash of salt and the spice mix. Cook 1 minute and add to onion/pepper mix.

Brown the lamb, breaking into small pieces. At the end, add garlic, stir, and remove from heat. Cool slightly. Drain any oil or juices and stir in tomato sauce and 1/2 tbsp. spice mix. Remove from heat and cool. Add oregano to the feta, and mix.

Divide the meat/tomato mix between the peppers. Layer with the mix of peppers, onions, and eggplant. Cover with foil and bake for 20-30 minutes until the green peppers soften. Remove foil for the last 10 minutes. For the last 5 minutes, add the feta. Serve with yogurt and lemons if desired.

Penzey’s Spices

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