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