https://hostthetoast.com/easy-chickpea-curry/

(or no coconut: https://www.verywellfit.com/trinidad-style-curried-channa-4122165)

https://cooking.nytimes.com/recipes/1026284-buche-de-noel-cookies 

Derek and Jeremy made for holiday party 2024

Marcella Hazen Bolognese

2 tablespoons vegetable oil

8 tablespoons (4 oz) unsalted butter, divided

2 chopped onion

6 sticks chopped celery

6 chopped carrots

1 pound ground chuck

1 pound ground pork

kosher salt and freshly ground black pepper

2 cups whole milk

A pinch of ground nutmeg

2 cups dry white wine

1 can tomatoes with their juice

1 pound tagliatelle, (homemade or storebought), cooked and drained

freshly grated Parmigiano-Reggiano cheese, at the table

Instructions 

Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming. Toss in chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.

Toss in the chopped celery and chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.

Add the 1 pound ground chuck and 1 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.

Reduce the heat to low. Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.

Stir in the 1/8 teaspoon freshly grated nutmeg. Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.

Add the 3 cups canned imported San Marzano tomatoes and stir well. When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers with just an intermittent bubble breaking the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it's crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.

Taste a spoonful—or two—of sauce and season with salt and some good grindings of pepper to taste. Add the remaining 2 tablespoons butter to the cooked, hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano cheese on the side.

 Ingredients

2 cups milk (preferably whole or 2%)

1/8 cup unsweetened cocoa powder

1/8 cup granulated sugar

1/4 cup bittersweet or semisweet chocolate chips or chopped chocolate bar

1/8 teaspoon pure vanilla extract

Instructions

1. Place milk, cocoa powder and sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling). 

2. Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk. Can keep on low heat for a while

3. Add vanilla right before serving

 Cook half lb of pasta

Add 8 oz of spinach when almost done

Drain

Return to heat with some reserve water

Add 2 lightly beaten eggs and 2T cream

Add garlic, salt, pepper

Cook until thickened 

Double from original

Ingredients

Eggplant

• 4 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
• 3/4 tsp cooking salt / kosher salt
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

• 1 T coriander
• 1T paprika
• 2 tsp cumin
• 1.5 tsp all spice powder
• 1 tsp garlic powder
• 1 t ginger
• 1 t turmeric powder
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper

Spiced beef or Lamb topping

• 2 tbsp olive oil
• 4 garlic clove , finely minced
• 1 onion , finely chopped
• 1 lb beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
• 1/2 tsp cooking/kosher salt
• 4 tsp tomato paste (Note 3)
• 1/2 cup water

To Serve

• Yogurt , plain
• 4 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
• 4 tbsp pinenuts , toasted (Note 4)

From Grace

Original:  https://www.recipetineats.com/moroccan-baked-eggplant-with-beef/#wprm-recipe-container-25354

 1 bag carrots

Half bag strawberries

Half bag cherries

Half can pumpkin

Prunes

Pear juice

1 bag kale

1 bag straw berries

Prunes

Pear or orange juice

1 bag carrot

1 bag mango

Tangerine juice

Apples

 new: sep 2025

from Khushbu's book

Made this for Luca's Birthday

Actually makes a reasonable amount of frosting, not too much, had no leftovers

Ingredients

Cake

3 and 3/4 cups (443g) cake flour (spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

1/3 cup (80ml) vegetable oil (used peanut)

4 large eggs, at room temperature*

2 large egg whites, at room temperature*

3 teaspoons (15ml) pure vanilla extract

1.5 tablespoon vinegar, fill to 1 and 1/2 cups milk, sit for 5 min (this replaces buttermilk)

3/4 cup (135g) sprinkles

Vanilla Buttercream

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

5 and 1/2 cups (650g) confectioners’ sugar (I used a whole 680g bag of powdered sugar from whole foods)

1/3 cup (80ml) heavy cream, at room temperature

3 teaspoons (15ml) pure vanilla extract 

1/8 teaspoon salt

optional: additional sprinkles for garnish

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. 

Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan. Put wet cake bands on pan.

Bake for around 27–30 minutes or until the cakes are baked through.  Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. (DON'T SKIP THIS STEP)!

Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.

Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.

Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.

Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.

Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.

 from amazon fresh recipes

 Mango Lassi

New: July 2024

1.5 c frozen mango

3/4 c greek yogurt

3/4 c milk

1 T sugar

1/4 t cardamom

Blend mangos, milk and sugar

Add in yogurt, cardamom and stir

Add saffron for garnish

Chill for an hour before serving

 Rib eye or t bone

oil

butter

season steak with salt at least 45 min in advance or fridge over night

hot cast iron with oil

sear, flipping

turn to medium

add butter

baste and flip

done when 120 inside

https://food52.com/recipes/67882-j-kenji-lopez-alt-s-butter-basted-pan-seared-thick-cut-steaks

 Zucchini Fritters

▢ 3 small shredded zucchini (squeezed very dry)

▢ 1 egg

▢ ⅓ cup shredded cheddar cheese

▢ ⅓ cup whole-wheat flour

▢ ½ teaspoon cumin

▢ ¼ teaspoon salt

Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.

Roll up zucchini and press to remove all excess moisture.

Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine.

Fill prepared muffin cups about half full. Bake for 20-22 minutes or until the edges and tops are lightly golden brown.

Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.

from: https://www.yummytoddlerfood.com/easy-zucchini-fritter-muffins/

 Ginger Sesame Cabbage Pasta

New: April 2024

Original.

1 thumb of ginger, sliced

1 head of napa cabbage, thinly sliced

Chicken powder

Soy Sauce

2 eggs, lightly beaten

Sesame oil

1/2 lb of pasta

1. Start boiling salted water for pasta

2. Add slices of ginger to a hot frying pan

3. Add white parts of thin sliced cabbage, cook for a little, then add the rest of the cabbage and turn heat down to medium low

4. Boil pasta, turn cabbage heat to low if you have to wait

5. Add chicken powder and soy sauce to cabbage

6. Add in hot noodles and let some starch water come too

7. slowly pour in beaten egg with constant mixing

8. Add sesame oil to taste

 INGREDIENTS

2 cups chicken stock (can use vegetable both or water)

1/2 cup pastina (I like using the Barillo stars)

1 egg, lightly beaten

1 Tablespoon butter

1/4 cup pecorino romano or parmesan grated + extra to serve

Salt and pepper

INSTRUCTIONS

1. In a small pot on a high heat, bring the chicken stock to a boil. 

2. Add the pastina to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid-- about 5-6 minutes.

3. Take the pastina off the heat, slowly pour in beaten egg while stirring

4. Season to taste with salt and pepper and stir through the cheese and butter. 

5. Finish off with a sprinkling of extra cheese.

 https://www.bowlofdelicious.com/rhode-island-clam-chowder/?fbclid=IwAR1zzgHcTdk0TEOoH0piuWZ2lpX8b9etiN8_dOEEV5tbq-dxchcUqMRehMA

Ground pork

Wood ears

Green onion

Jicama (?)

https://www.hungryhuy.com/banh-cuon/

https://jenhdao.com/banh-cuon/

Cavolo Nero Pasta

New: Jan 2024

1 bunch dinosaur kale -- stems removed (cavolo nero)

4 cloves garlic

200ml olive oil

200g Pasta (rigatoni best)

1 lemon

100g Parmesan

Black pepper + salt

Blanch the cavolo nero leaves in boiling salted water with 3 gloves of garlic for 3 minutes. Blend with a raw glove of garlic & the olive oil until you have a nice smooth consistency. Cook your pasta of choice in salted water. Drain & toss with the cavolo nero, finish off with extra olive oil, lemon zest, black pepper & parmesan.

Originally from: https://www.instagram.com/thomas_straker/reel/C2C3H3YISbE/