Ingredients

For the tisane:

• 1/4 cup juniper berries
• 1 whole star anise
• 1 teaspoon whole coriander seeds
• 1/2 teaspoon allspice berries
• 1/2 teaspoon white peppercorns
• 4 cups water
• Peel of 1 grapefruit, stripped with a peeler, avoiding the white pith
• Peel of 1 navel orange, stripped with a peeler, avoiding the white pith
• 1/4 cup granulated sugar

For the drinks:

• 1 cup juniper tisane
• 3 ounces dry gin
• 4 dashes Angostura bitters
• 2 twists orange peel, for garnish

Preparation

Make the juniper tisane: In a medium saucepan over medium heat, toast the juniper berries, star anise, coriander, allspice and peppercorns until fragrant (the juniper berries will begin to look oily).

Add the water, then the citrus peels, twisting them over the surface of the water to express the oils.

Add the sugar and bring the mixture to a boil. Reduce the heat to low and simmer to infuse, about 5 minutes. Remove from the heat and let steep for 10 minutes. Strain out (and discard) the solids and reserve the liquid. The yield is about 3 3/4 cups (enough for 6 to 7 drinks).

Make the drinks: In a small saucepan over medium-low heat, bring the tisane to a simmer. Add the gin and let rewarm for 30 seconds, then divide equally between two teacups. Add 2 dashes bitters to each drink, then garnish with the orange peel — twisted over the surface of each drink, then dropped in — stir and serve.

WaPo

Ingredients

• 1 ounce fresh blood orange juice
• 1 ounce Campari
• 1 ounce bourbon
• 1 ounce sweet vermouth
• A few dashes Angostura bitters
• Ice

Preparation

Stir together the orange juice, Campari, bourbon, vermouth and bitters in a mixing glass.

Fill a highball glass to the top with ice, and then pour in the orange juice mixture. Serve right away.

WaPo

Ingredients

• 2 poblano chiles
• 5 guajillo chiles, seeded, stemmed and halved lengthwise
• 5 pounds bone-in beef shoulder, cut into large pieces, or goat or lamb stew cuts on the bone
• 1 tablespoon fine sea salt
• ¼ cup neutral oil, such as canola or grapeseed
• 1 medium white onion, finely chopped
• 1 (28-ounce) can crushed tomatoes
• ¼ cup plus 2 tablespoons distilled white vinegar
• 6 garlic cloves, peeled
• 2 tablespoons finely grated fresh ginger
• 2 teaspoons dried Mexican oregano
• 2 teaspoons toasted white sesame seeds
• ½ teaspoon ground cumin
• 4 cloves
• Fresh black pepper
• 1 cinnamon stick
• 2 fresh or dried bay leaves
• ½ cup chopped fresh cilantro
• 2 limes, quartered
• Corn tortillas, warmed

Preparation

Heat the oven to 325 degrees.

Prepare the chiles: Use tongs to place the poblano chiles directly over the open flame of a gas burner set to high. Cook the poblanos until totally charred all over, turning as needed, about 2 minutes per side. Transfer to a small bowl and cover with plastic wrap so the poblanos can steam. After 10 minutes, use your fingers to pull the blackened skins away from the poblanos, then remove the stems and seeds. Roughly chop the poblanos and set aside.

While the poblano chiles steam, place a large skillet over medium heat. Working in batches to cook the guajillo chiles evenly in one layer, flatten the chile halves on the hot skillet and toast them for about 15 seconds, turning once. Put the chiles in a bowl and add 2 cups hot water to help soften them. Set aside.

Prepare the meat: Season the meat all over with the salt. Heat the oil in a large, oven-proof pot over medium-high. Working in batches, sear the meat on all sides until well browned, 2 to 3 minutes per side, transferring the browned meat to a large bowl as you work.

After you’ve seared all the meat, add the onion to the pot and cook, stirring occasionally, until golden, about 5 minutes. Return all the meat to the pot.

Meanwhile, add the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves and a few grinds of black pepper to a blender, along with the chopped poblanos, toasted guajillos and the chile soaking liquid. Purée until smooth, scraping down the edges of the blender as needed.

Pour the blended mixture into the pot with the meat. Add the cinnamon stick and bay leaves, along with about 4 to 6 cups of water, enough to amply cover the meat.

Cover and cook in the oven until the meat is fork-tender, about 2 hours.

Divide among bowls and sprinkle with cilantro. Serve with lime wedges for squeezing on top, and a side of warm tortillas.

NYT

Ingredients

• 1/2 c. soy sauce
• 2 tbsp. grated ginger
• 2 tbsp. sugar, divided
• 1 tbsp. toasted sesame oil
• 4 garlic cloves, pressed
• salt and pepper
• 1 1/2 lb. sirloin tips, cut into 2-inch pieces
• 6 tbsp. unseasoned rice vinegar
• 1 cucumber, quartered lengthwise, thinly sliced
• 1 firm pear, quartered, cored and thinly sliced crosswise
• 1 tbsp. toasted sesame seeds

Preparation

In a medium bowl, stir together the soy sauce, ginger, 1 tablespoon of the sugar, the sesame oil, garlic and 1 teaspoon pepper until the sugar dissolves. Add the beef and stir to coat. Cover and let sit at room temperature for 15 minutes.

Meanwhile, in a separate medium bowl, combine the vinegar, the remaining 1 tablespoon of sugar and 1 teaspoon salt. Stir in the cucumber and pear. Cover and refrigerate until ready to serve.

Heat the broiler with an oven rack about 4 inches from the heat. Remove the beef from the marinade and pat dry with paper towels. Place the pieces on a wire rack set in a rimmed baking sheet. Cook until 125° at the center for medium-rare, 7 to 10 minutes, flipping the pieces halfway through. Transfer to a plate and let rest for 10 minutes.

Drain the cucumber mixture and transfer to a large platter, arranging it on one side. Sprinkle with the sesame seeds. Arrange the steak opposite the salad.

Oprah

Ingredients

• Frozen peas, thawed
• Radishes, thinly sliced
• Spring onion, minced
• 1/2 c. heavy cream
• 1 tbsp. cider vinegar
• 1/4 tsp. honey
• salt and pepper

Preparation

Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

someone on Facebook, I think?

Ingredients

• 5 lb. beef bones, veal bones, or feet, cut into 3-4" pieces
• 1/2 lb. onions, roughly chopped
• 1/4 lb. carrots, roughly chopped
• 1/4 lb. celery, roughly chopped
• 6 oz. tomato paste
• 5 qt. cold water
• 1 tbsp. dried thyme
• a few fresh parsley stems
• a bay leaf
• several whole peppercorns
• several whole cloves

Preparation

Arrange the bones in a heavy roasting pan, and drizzle with a bit of vegetable oil. Roast them in a hot oven (400 F) for around an hour. They should be moderately browned. Add the onions, carrots, and celery, and continue roasting for around 20 minutes. Add the tomato paste, stir, and roast for another 10 minutes.

Remove the bones to a stockpot. Deglaze the roasting pan with a bit of water. Add the cold (important!) water to the stockpot, along with the mirepoix and the deglazing liquid from the roasting pan. Add the spices, tied together in a bundle of cheesecloth.

Bring the pot to a boil, then lower it to a simmer. Simmer for 4 to 6 hours, skimming fat and scum from the surface every so often. The goal is to end with 4 qt. of stock for every 5 qt. of water that you started with, so partially cover the pot and/or add more water to maintain that level.

Strain through cheesecloth and chill.

Spruce Eats

Ingredients

• 8 cups orange blossom honey
• 5 cups water
• 2 cups white wine vinegar
• 12 large sprigs fresh mint

Preparation

Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.

Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

To serve, mix 4-5 tbsp. with iced water and garnish with mint.

allrecipes

Ingredients

• 3 œufs
• 650 g de chicons
• 1/2 citron
• 80 g de noix de pécan
• 1 pâte brisée
• 100 g d’emmental râpé
• 25 cl de crème fraîche light à 20 % de mg
• 1 càs huile d’olive
• 4 brins de persil
• 1 c à c de curry Madras (facultatif)
• Poivre & Sel

Preparation

Emincez les chicons, mettez-les dans une grande poêle contenant l’huile d’olive et arrosez-les d’un trait de jus de citron. Couvrez et laissez suer 10 min à feu doux. Poivrez, salez, retirez le couvercle et faites revenir 5 min à bon feu, jusqu’à évaporation de toute l’eau rendue.

Pendant ce temps, préchauffez le four sur th. 6 -180 °C. Faites griller légèrement les noix de pécan à sec, dans une poêle anti-adhésive. Hachez-les grossièrement.

Garnissez un grand moule à tarte avec la pâte brisée. Battez les œufs avec la crème dans un saladier. Ajoutez l’emmental râpé, les ¾ des noix de pécan et les chicons ; mélangez et rectifiez l’assaisonnement (ajoutez éventuellement le curry, selon vos goûts). Versez le tout dans le fond de tarte et faites cuire 20 min au four. Démoulez et déposez la quiche avec son papier de cuisson directement sur la grille du four. Poursuivez la cuisson 10 min supplémentaires.

Saupoudrez avec le persil haché et le reste des noix de pécan. Servez chaud, accompagné d’une salade.

Delhaize

Ingredients

• 4 kg de moules de Zélande
• 200 g de chorizo extra (doux ou piquant)
• 2 poivrons verts
• 2 oignons
• 4 brins de thym
• 2,5 dl de vin blanc sec
• 4 c. à s. d’huile d’olive
• 4 c. à c. d’origan séché
• Poivre et sel

Preparation

Rincez plusieurs fois les moules à l’eau froide ; grattez-les si nécessaire.

Émincez les oignons en fines rondelles et taillez les poivrons épépinés en petites lamelles. Retirez la peau du chorizo et taillez-le en petits dés. Faites revenir ces derniers avec l’huile d’olive dans les casseroles à moules, d’abord à feu doux, puis à feu vif pour les rissoler. Retirez-les avec une écumoire pour laisser le gras dans les casseroles. Faites-y revenir 5 min à feu doux les oignons, les poivrons, du poivre, le thym et l’origan. Ajoutez les moules et le vin blanc, couvrez et faites chauffer +/- 5 min à feu vif, en secouant les casseroles de temps en temps, jusqu’à ce que toutes les moules soient ouvertes. Ajoutez les dés de chorizo et mélangez.

Delhaize

Ingredients

• 160 g de jambon de Parme
• 400 g de tomates cerise
• 1/2 melon jaune (450 g)
• 1 oignon rouge
• 1 citron
• 50 g d’amandes de Californie
• 1 botte de basilic
• 250 g de petites pâtes grecques
• 250 g de bocconcini di mozzarella di bufala (Garofalo)
• 4 c. à s. d’huile d’olive
• Poivre et sel

Preparation

Préchauffez le four à 180 °C. Chiffonnez un peu les tranches de jambon sur la plaque du four recouverte de papier cuisson. Faites-les rôtir ± 10 min, jusqu’à ce qu’elles soient croustillantes (à surveiller !).

Faites cuire les pâtes « al dente », à l’eau bouillante salée, selon les instructions sur l’emballage.

Faites griller les amandes à feu modéré dans une poêle antiadhésive, sans matière grasse.

Pelez et épépinez le melon, puis taillez-le en petits morceaux. Coupez les tomates cerises en 2. Émincez l’oignon rouge. Hachez le basilic. Égouttez les bocconcini. Hachez grossièrement les amandes. Mettez le tout dans un grand saladier.

Les pâtes étant cuites, égouttez-les et rincez-les longuement à l’eau froide. Ajoutez-les dans le saladier, joignez le jus de citron et l’huile d’olive, poivrez et salez ; mélangez bien.

Servez frais en parsemant de jambon à la dernière minute pour qu’il reste croustillant.

Delhaize