Peach salad

1/2 red onion, soaked in ice water

2 tbsp white wine vinegar

2 tsp honey

1-2 tsp dijon mustard

1/4 cup olive oil

6 peaches, sliced

1/2 cup walnuts

1/4 cup basil

1/4 cup mint

 

Mix the onion, vinegar, honey, mustard, olive oil. Mix everything.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/peach-salad-3764779

Bread salad

1/4 cup quinoa

4 slices sourdough bread

1/3 cup olive oil

salt

4 ripe tomatoes

3 small cucumbers, unpeeled

1/2 small red onion, thinly sliced

4 tbsp cilantro

2 tbsp mint

2 tbsp parsley

1 tbsp lemon juice

3/4 tbsp red wine vinegar

2 small garlic cloves, crushed

black pepper

Preheat oven to 350. Cook quinoa.

Brush bread with olive oil and salt, bake 10 minutes, turning halfway through. Break into chunks.

Dice tomatoes and cucumbers, add everything.

Source: Plenty by Yotam Ottolenghi

Sandstorm

3/4 oz mezcal

3/4 oz fernet branca

3/4 oz sweet vermouth

1/2 oz falernum

1/4 oz absinthe

star anise, cinnamon stick, orange peel

Light a cinnamon stick and star anise on fire. Invert a rocks glass over them to catch the smoke until it's cloudy. Mix all the ingredients with ice. Strain into smoked glass over one big ice. Garnish with an orange peel and singed star anise. dun nun nun nun nun

Source: https://cocktailsforendtimes.com/, though she had a more complicated name for it

Mujadara

1 cup coarse bulgur wheat

1 cup small green lentils

2-3 tsp lebanese spice blend (allspice, cinnamon, black pepper, cardamom, coriander, ginger, clove)

1 tbsp butter

1/4 cup olive oil

2 large onions, sliced evenly

Boil 1 1/4 cup water, add butter, bulgur, 1 tsp spice mix, some salt. Simmer until cooked.

Cook lentils, adding some salt and 1 tsp spice blend

Cook onions until caramelized, add wheat and lentils, and more spice blend if you want.

Source: http://www.spicetreeorganics.com/mujadara

Autumn Leaves

1oz pisco

1oz Drambuie

1/4 oz campari

1/4 oz lime juice

stir, strain, orange and lime wedge garnish

Source: https://www.thespruceeats.com/autumn-leaves-cocktail-recipe-759388

Broiled Vegetable Soup

3 eggplants

2 red bell peppers

3 medium tomatoes.

2 red onions, finely diced

olive oil

3/4 cup basil leaves, torn

4 oregano sprigs, leaves picked

10 garlic cloves, peeled

1 quart vegetable stock

4 cups freshly cooked or canned lima beans

Prick eggplants with a knife, broil 30 minutes.

Put bell peppers in another pan, turn eggplants over, broil 15 min more.

Put tomatoes in a third pan, broil all for 15 min, remove. Cover peppers with foil, let them all cool.

Saute onions about 20 minutes until soft and golden.

Get the flesh out of the eggplants, chop. Peel the peppers, I guess.

Add everything except the beans and half the basil, simmer 15 minutes, then puree with an immersion or regular blender. Add beans and the other half of the basil.

Serve with lemon slices or Greek yogurt.

 

Source: Plenty by Yotam Ottolenghi

Stuffed anaheim peppers

8 large anaheim peppers

3 tbsp oil

1/2 cup raw peanuts

2 tbsp white sesame seeds

1 red onion, coarsely chopped

2-4 green chiles

1 1/2 tsp salt

4 tbsp cilantro

1/2 cup shredded dried coconut, reconstituted

1/2 tsp garam masala

1/4 tsp turmeric

Cut peppers, remove seeds, vein, and ribs.

Heat oil, roast peanuts until browned, 2-3 min, remove.

Heat sesame seeds, remove.

Put peanuts in food processor, blend until like breadcrumbs, add to seeds.

Put onion and chiles in food processor, mince, add to sesame-peanut mixture, add 1 tsp salt and 2 tbsp cilantro.

Stuff this mixture into the peppers.

Pour 1 cup water into blender, add coconut, garam masala, turmeric, and 1/2 tsp salt, puree.

Heat oil, add peppers, cook for 6-10 min, turning every 2 min.

Pour coconut sauce over peppers, cover, simmer 20-25 min.

Remove peppers, then simmer sauce 5-8 minutes until thickened. Add 2 tbsp cilantro. Pour sauce over peppers.

Source: 660 Curries by Raghavan Iyer

Dan's note: this takes kind of a while

Aloo Pudhina Rajmah

1 tomato, coarsely chopped

1 small red onion, coarsely chopped

1/4 cup tightly packed fresh mint leaves

2 slices fresh ginger

1/4 tsp black peppercorns

1/4 tsp turmeric

3-5 chiles

1 3" cinnamon stick

2 tbsp ghee or oil

1 tsp cumin seeds

2 potatoes, cut into 1/2 inch cubes

3 cups cooked kidney beans

1/2 cup yogurt

2 tbsp heavy cream

1 tsp garam masala

1 1/2 tsp salt

2 tbsp cilantro

Non-pantry: tomato, onion, mint, ginger, potatoes, yogurt, cream, cilantro

Blend tomato, onion, mint, ginger, peppercorns, turmeric, chiles, cinnamon.

Heat ghee, add cumin seeds, then sauce, simmer 10-15 minutes.

Add potatoes, then kidney beans and 1 cup water, simmer 15-20 minutes.

Whisk yogurt and cream in a small bowl. (cream is important; keeps yogurt from curdling.)

Add yogurt, garam masala, salt, cilantro, simmer a few minutes.

Source: 660 Curries by Raghavan Iyer

Chana Masala

2 tbsp ghee or oil

1 tsp cumin seeds

1 tsp ground cumin

2 tbsp ginger paste

1 tbsp garlic paste

2 tbsp tomato paste

1 tbsp ground coriander

1 tbsp amchoor/mango powder or lime juice

1 tsp ground red pepper

1/2 tsp turmeric

4 cups cooked chickpeas

4 tbsp cilantro

1 1/2 tsp salt

1/2 c chopped red onion

 

Heat ghee and cumin seeds until they sizzle, then ginger/garlic until they brown, then 1 cup water and tomato paste, coriander, mango powder, cayenne, turmeric, cumin. Simmer 5-10 minutes.

Add 2 cups water, chickpeas, cilantro, and salt, cook 15-18 minutes.

Top with more cilantro and red onion.

 

 Source: 660 Curries by Raghavan Iyer

Potato-onion poha

3 cups thick poha (flattened rice, from an Indian store)

3 tbsp unsalted peanuts

2 tbsp oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1-2 green chiles, sliced

12 fresh curry leaves

2 red onions, halved and finely sliced

1/2 lb potatoes, in 1/4 inch cubes

1/2 tsp turmeric

1 tsp salt

2 tbsp lemon juice

2 tbsp coconut

Rinse poha for a minute.

Toast peanuts in a frying pan 1-2 minutes.

Heat oil, add cumin, mustard seeds, chiles, and curry leaves. Add red onions, cook 6 min until onions are translucent, add potatoes. Cook 1 min, add 1/4 cup water, cover pan, cook 4 min. Uncover, add more water if necessary, cook 4 min more.

Add poha, turmeric, salt, lemon juice, coconut, and a little more water. Cover and cook about 10 min.

 

Source: Fresh India by Meera Sodha

Bengali coconut dal

1 1/2 c chana dal

4 tbsp coconut

2 tbsp mustard or canola oil

3 cloves garlic, finely sliced

1 3/4" piece ginger, peeled and grated

2 red chiles, halved

3 medium ripe tomatoes, chopped

1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1 tsp sugar

 

Wash dal, soak 1hr in warm water, then boil 45 min.

Toast coconut in a frying pan, then put aside.

Heat oil, add ginger, garlic, chiles, until browning, then add tomatoes, 5 min. Add spices, salt, and sugar. Fry a few minutes, then combine everything. Cook 5 minutes, adding water or salt as necessary.

Source: Fresh India by Meera Sodha

Malai Broccoli

1 1/2 lb broccoli florets

8oz cream cheese (optional, it turns out)

1 tsp ground black pepper

1 tsp ground cardamom

1 tsp salt

1/3 of a nutmeg, grated

4 tbsp Greek yogurt (more if you're not using cream cheese)

3/4 cup ground almonds

3 tbsp lemon juice

 

Non-pantry: broccoli, cream cheese, greek yogurt, almonds, lemon juice

 

Preheat oven to 400, line 2 pans with parchment. Mix everything but the broccoli, then add the broccoli and mix well with your hands. Roast 10 min, turn, roast 10 min more or until it's a little charred and tender.

 

Source: Fresh India by Meera Sodha

Punjabi dum aloo

1/4 cup unsalted cashews, soaked in 1/2 cup boiling water

1 tsp fennel seeds

2 lb baby new potatoes

4 tbsp canola oil

1 large yellow onion, sliced

1 1/2 inch piece of ginger, peeled and grated

1 14oz can of tomatoes

1 tsp garam masala

1 tsp ground red chile

1 tsp salt

(non-pantry ingredients: potatoes, onion, ginger, cashews. unusual cookware: food processor/blender)

 

Soak cashews. Crush fennel seeds.

Halve or quarter larger potatoes. Fry about 8 minutes.

Blend cashews and liquid to a fine paste.

Fry onion 10 min until soft and golden. Add ginger and garlic, 2 min, then tomatoes, 5-8 min until softened and reduced. Add fennel, garam masala, red chile, and salt, mix, then cashew paste. 2 min then 1 1/2 c water and stir.

Add potatoes back in,put lid on, cook 10-15 min until tender.

 

Source: Fresh India by Meera Sodha

Mapo Tofu

2-4oz ground beef (or pork, or mushrooms)

1lb soft or medium tofu, in 3/4 inch cubes

2-3 tbsp doubanjiang (fermented chile bean sauce, toban djan)

1 tbsp douchi (fermented black beans)

2 tsp ground red pepper (this is pretty spicy; less if you don't want it too spicy)

1 tbsp chopped ginger 

1 tbsp chopped garlic (optional)

1 tsp soy sauce

1/2-1 cup stock or water (can be the steeping water from the tofu)

4-5 green onions, cut at an angle

2 tsp cornstarch + a little cold water

1 tsp ground Sichuan pepper

Steep tofu in hot water for 15 min, then drain. (optional)

Cook meat until browned, then add doubanjiang, douchi, red pepper, ginger, garlic, cook about 2 minutes. Add soy sauce, then tofu, and water/stock, cook about 3 minutes. Add green onions, then cornstarch slurry, then Sichuan pepper.

You could add a little sugar along with the soy sauce, or a little sesame oil at the end, but this seems rare.

Source: Every Grain of Rice by Fuchsia Dunlop, The Mala Project by Taylor Holliday https://blog.themalamarket.com/chengdu-challenge-10-mapo-doufu/, Let's Cook Japanese Food by Amy Kaneko (I know), Andrea Nguyen at NY Times cooking https://cooking.nytimes.com/recipes/1021459-mapo-tofu, and my friend Meagan