Caesar Salad

1/2 loaf bread (sourdough or something bakery-like)

Greens: romaine, lettuce, chicory, endive, kale, and/or shaved Brussels sprouts

4 anchovies or 8 filets

3/4 cup mayonnaise (or 3/4 cup olive oil and 1 egg yolk) 

1 garlic clove, grated or pounded

3-4 tbsp lemon juice

1 tsp white wine vinegar

3/4 tsp Worcestershire sauce

about 1 cup grated Parmesan (about a 3 oz chunk)

black pepper

Tear the bread into pieces, toss with olive oil and salt, bake at 400 for 20 minutes or until toasted into croutons.

Make mayonnaise by gradually whisking olive oil into the egg yolk.

Pound anchovies into a paste. Stir together with all the other dressing ingredients. Adjust salt and acid. Mix with the croutons and greens.

Source: Salt Fat Acid Heat by Samin Nosrat

Punch Romaine

1 egg white

1 oz white rum

1/2 oz simple syrup

1/2 oz lemon juice

1 oz orange juice

champagne or sparkling wine

Shake everything but the wine without ice, then add ice and shake again. Pour over crushed ice in a snifter or rocks glass, top with wine, garnish with orange peel.

Source: Spritz by Talia Baiocchi and Leslie Pariseau

Squash and eggplant sambhar

1 1/4 cups lentils

4 tbsp oil

1/4 tsp fenugreek

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3/4 tsp mustard seeds

12-15 curry leaves

4 big shallots, thinly sliced

1/2 butternut squash, chopped into 1 inch cubes

1 medium eggplant, chopped into 1 inch cubes

4 ripe tomatoes, chopped, or 1 can diced tomatoes

2 tsp salt

1 1/2 tsp sugar

2 tsp tamarind paste

1 1/2 tsp red chile

1/2 lb green beans, trimmed and cut to 1-2 inch lengths

Wash lentils and simmer with 3x the amount of water for ~25 minutes.

Toast fenugreek, coriander, and cumin in 1 tbsp oil, then grind with mortar and pestle.

In a big pot, heat oil. Fry mustard seeds and curry leaves, then shallots. Cook about 10 minutes or until golden.

Add squash and a little water, cover, cook 5 minutes.

Add eggplant and a little water, cook 5 minutes.

Add tomatoes; the toasted and ground fenugreek, coriander, and cumin; salt, sugar, tamarind, red chile; cover, cook 5 minutes, until tomatoes have broken down and squash is tender.

Add lentils, then green beans and water to the texture you want, cook 5 minutes. Adjust salt, sugar, and tamarind to taste.

Source: Fresh India by Meera Sodha

Lemon ricotta apple pancakes

Servings: Makes about twelve 3- to 4-inch pancakes.
 

4 large Granny Smith apples, peeled, cored, and sliced
2 tablespoons (30 grams) unsalted butter
3 tablespoons (40 grams) sugar
1/2 teaspoon ground cinnamon
fresh lemon juice to taste

4 large eggs, separated
1 1/3 cups (340 grams) ricotta
1 1/2 tablespoons (20 grams) sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup (65 grams) all-purpose flour
Melted butter for brushing the griddle

Saute apples in butter for 5 min, add sugar and cinnamon, cook 5-10 min more, add lemon juice.
 

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined.

Beat egg whites to stiff peaks, whisk 1/4 of them into the ricotta mixture, fold in the rest gently.

Cook pancakes on medium heat. Serve with apples and whatever else you want: greek yogurt was good, maple syrup is probably fine

 

Source: https://www.epicurious.com/recipes/food/views/lemon-ricotta-pancakes-with-sauteed-apples-12793 via https://smittenkitchen.com/2007/11/lemon-ricotta-pancakes-with-sauteed-apples/