Salt-brined fermented radishes

4 tbsp salt

2 tbsp honey

2 qt water

1 1/2 lb radishes

1 tbsp allspice berries

 

Dissolve salt and honey in water. Remove leaves and stalks from radishes, put radishes and allspice in the jar, covering with brine. Cover and ferment at room temperature for 4-5 days. They should be crisp, not mushy at all. Store in the refrigerator for up to a few months.

 

Source: Fresh from Poland by Michał Korkosz

Kopytka with mushroom-mustard sauce

1 lb yukon gold potatoes

1 large egg

1 cup/130g flour

salt

 

3 tbsp butter

300g fresh mushrooms, sliced into quarters

1/4 cup bison grass or other herbal vodka

1 cup cream

2 tbsp whole grain mustard

1 tsp honey

parsley

 

Boil potatoes in skins 30-40 minutes, cool, mash. Add egg and stir, add flour and 1 tsp salt and stir. Knead about 2 min until smooth but not elastic. Divide into 4 pieces, roll each piece into a rope about 1/2 inch thick, and cut into diamond-shaped pieces.

 

Boil a pot of salted water. Drop dumplings in, cook until they float to the surface, drain. Save 1 cup of cooking water. 

Heat butter, cook mushrooms until golden, 7 min. Add vodka, stir until evaporated; add cream, mustard, and honey, cook 2 minutes. Add dumplings and dumpling water, toss until heated through, top with parsley and salt and pepper.

 

Source: Fresh from Poland by Michał Korkosz

Potato salad with radish and pear

2 lbs waxy potatoes, halved

2 tbsp honey

2 tbsp lemon juice

3 tbsp whole grain mustard

1/4 cup canola oil

2 pears, cored and chopped

1 1/2 cups fermented radishes (probably substitute with another pickled vegetable instead of fresh radish)

1/2 cup/15g parsley, chopped

 

Put potatoes in cold water, boil then simmer about 15 min until tender. Mix honey, lemon juice, mustard, and oil, salt and pepper, and shake. Mix everything.

 

Source: Fresh from Poland by Michał Korkosz

Barley Risotto

3 cups vegetable broth

200g/1 cup pearl barley

3 tbsp unsalted butter

1 large onion, chopped

3 garlic cloves, thinly sliced

1 lb asparagus, trimmed, 1 inch pieces

1 cup dry apple cider

1/2 tsp grated lemon zest

1/2 cup grated Parmesan cheese

2 tbsp soft goat cheese

 

Boil broth, stir in barley, cook 20-30 min until mostly absorbed. In another pan, cook onion in butter until nearly soft, add garlic and asparagus, cook 2 min. Stir in barley and cider, cook on high until barley absorbs liquid, 2-3 min. Add lemon zest, Parmesan, and goat cheese.

 

 Source: Fresh from Poland by Michał Korkosz

Kuku Sabzi

5 tbsp  olive oil
2 cups flat-leaf parsley, leaves
2 cups cilantro, leaves and tender stems
1 cup roughly chopped fresh dill
6 scallions, trimmed and coarsely chopped
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp ground green cardamom
3/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp ground black pepper
6 large eggs
1/2 cup walnuts, toasted and chopped (optional)
1/3 cup dried cranberries, coarsely chopped (optional)


Preheat oven to 375 degrees F.
Optional: Trace the bottom of an 8-inch square pan or 9-inch round cake pan on kitchen parchment, then cut inside the lines to create a piece to fit in the bottom of the pan.
Coat the bottom and sides of the pan with 2 tbsp extra virgin olive oil, turning the parchment to coat on both sides (the oil should pool at the bottom and generously coat the sides).
In a food processor, combine the parsley, cilantro, dill, scallions and the remaining 3 tbsp extra virgin olive oil. Process until finely ground. Set aside for now.
In a large bowl, whisk the baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended, then add the remaining eggs and whisk until just combined. Fold in the herb-scallion mixture and the walnuts and cranberries, if using. Pour into the prepared pan and smooth the top.
Bake in 375 degrees F heated-oven until the center of the egg is firm, about 20 to 25 minutes. (The egg mixture will rise, but will go down once you set it aside to cool.)
Let the kuku cool in the pan undisturbed for 10 minutes. When ready, run a thin knife around the edges to loosen the kuku. Invert onto a plate and remove the parchment from bottom, then re-invert on another serving plate or a cutting board so the top of the kuku is facing you. Slice into wedges and serve warm or at room temperature.
Serve with a dollop of yogurt.

Source: https://www.themediterraneandish.com/kuku-sabzi-persian-baked-omelet/

Ash Reshteh

6 tablespoons olive oil
2 onions yellow or Vidalia, large, thinly sliced
5 cloves garlic grated
1 teaspoon turmeric
2 tablespoons dried mint
1 1/2 cup dried beans (chickpeas, kidney, and navy) soaked overnight, or 2 cans beans
6 cups water or lamb/beef stock, adjust as needed
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt adjust as needed
1/2 cup green lentils
2 cups spinach chopped
1 1/2 cups cilantro chopped
1 1/2 cups parsley chopped
1 cup green onions or leeks, chopped
1/2 cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
1/2 cup dill chopped
1 tablespoon all purpose flour
90 grams reshteh or linguini noodles
1 cup kashk sour cream, crème fraiche or 1/4 cup vinegar
2 tablespoons lemon juice adjust as needed

Saute onions and then garlic until golden brown. Turn off heat, stir in turmeric. Set aside 1/3 of this; add the dried mint and save it for a garnish.
If using dried beans, add beans, water, salt and pepper, boil, simmer 45-60 minutes. (if using canned beans, skip this step)
Add lentils, cook 15 minutes.
Add herbs and greens, simmer 30-45 minutes. (If using canned beans, add them after 15-30)
Mix a little soup with flour in a small bowl, then add to the soup to thicken.
Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.

Source: https://www.thedeliciouscrescent.com/persian-noodle-soup-with-beans-and-herbs/

Roasted eggplant and walnut salad

 3 medium eggplants

100g feta cheese

4 cloves garlic, finely chopped

3 tbsp walnuts, chopped

2 tbsp fresh mint, chopped

4 tbsp olive oil

salt, pepper, chili, parsley

Roast eggplant (350 for 30 min or so) until very tender. Remove skin, chop flesh, place in strainer for 5 min to drain juices. Add everything else.

 

Source: Serbian Culinary Art by Jasmina Masala

Wild Mushroom and Leek Soup

2 leeks, white and pale green parts, chopped

2 tbsp butter, room temperature

600g wild mushrooms, roughly chopped

5c vegetable stock

2 cloves garlic, chopped

1 tbsp flour

3 tbsp milk

1 tbsp dill, chopped

1 tbsp mint, chopped

 

Saute leek in 1 tbsp butter for 10 minutes. Add mushrooms, cook 5 min. Add stock and garlic, boil, simmer, 20 min. Blend until smooth, return to heat. Blend 1 tbsp butter and 1 tbsp flour into a paste, add slowly to soup. Add milk, herbs, salt and pepper, simmer 10 min.

 

Source: Serbian Culinary Art by Jasmina Masala

Vegetarian Bigos

Oil
8oz mushrooms, halved
1 tbsp honey
2 tbsp butter
1 onion, thinly sliced
4 bay leaves
4 allspice berries
3 cloves
1/2 tsp caraway seeds
1/2 tsp smoked paprike
1/2 tsp sweet paprika
1/2 tsp dried savory or thyme
1/2 tsp dried marjoram
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 lb sauerkraut, drained and chopped
5 cups vegetable broth or water
1lb cabbage, cored and chopped
1 apple, preferably granny smith, cored and grated coarsely
1/2 cup smoked plums (optional; don't use unsmoked plums)
1/2 cup dried mushrooms
1 tsp tomato paste
1/4 cup green lentils
1/2 cup dry red wine
1 tsp honey
Chopped dill, for serving

Saute mushrooms until golden brown, 5 minutes. Add honey and salt, set aside.
Cook onion in butter, add all the spices, cook a couple minutes. Add sauerkraut, salt, and half the broth, cook 40 minutes or until sauerkraut softens.
Add everything else, simmer 3 hours or until you're tired.

Source: Fresh from Poland by Michał Korkosz

Tomato-apple soup with poured noodles

Pomidorówka z lanymi kluskami

2 tbsp butter
2 garlic cloves, peeled
1 tbsp dried marjoram
1 15oz can crushed tomatoes
1 medium gala apple, peeled, cored, and chopped
2 cups vegetable broth
1 tbsp tomato paste
3 tbsp sour cream
salt and pepper

For noodles:
2 large eggs
2 tbsp sour cream
salt
6-8 tbsp flour

Heat butter, add garlic and marjoram, cook 1 minute. Add everything else but the sour cream, cook 10-15 minutes until apple softens, puree with immersion blender.
Combine 1/4 cup hot soup with sour cream, then add back to pot.
Make the noodles: whisk together eggs, sour cream, and salt, then whisk in the flour a little at a time.
Boil water, add a spoonful of batter to the water, then pull it out with a slotted spoon when it rises to the top of the water. Repeat until you use all the batter.

Source: Fresh from Poland by Michał Korkosz

Dill pickle soup

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz

Amchoor Chana

2 tbsp oil
1 tsp cumin seeds
2 black, green, or white cardamom pods
1 or 2 cinnamon sticks
1 cup canned crushed tomatoes
2 tbsp amchoor/mango powder or lime juice
1 tbsp coriander, ground
1 tsp ground cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
3 cups cooked chickpeas
4 tbsp cilantro
1/4 cup finely chopped red onion

Heat oil, add cumin seeds, cardamom, and cinnamon, cook until aromatic, 10-15 seconds. Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Simmer 5-10 minutes. Add chickpeas, 1 cup water, 2 tbsp cilantro. Simmer 20-25 minutes. Add onion and 2 tbsp cilantro, serve.

Source: 660 Curries by Raghavan Iyer

Chilled Beet Soup

Chłodnik Litewski

1 1/2 lb beets with greens
1 tsp sugar
3 medium Kirby cucumbers (or 6 little ones)
5 radishes, chopped into 1/2 inch pieces
2 cups buttermilk or kefir
1 1/4 cups sour cream
3 tbsp chopped fresh dill
3 tbsp chopped fresh chives
2 garlic cloves, minced
4 medium-boiled eggs, halved (optional)
5 medium yukon gold potatoes, cooked and chopped (optional)

Chop beet greens, set aside. Peel beets and cut into 1/4 inch chunks.
Boil water with sugar and 1/2 tsp salt. Cook beets 20 minutes or until tender. Add greens and stems for the last 5 minutes to lightly wilt, then drain, saving 1 cup.
Combine the beets, greens, and stems with half the cucumbers and radishes, buttermilk, sour cream, 2 tbsp dill, 2 tbsp chives, garlic, and reserved cooking water. Season with salt and a lot of pepper. Chill at least 2 hours.
Top with all the remaining ingredients, serve with eggs and potatoes.

Source: Fresh from Poland by Michał Korkosz

Blackened sweet corn chaat

4 ears corn or 24 oz sweet corn cans/frozen
2 tsp cumin, ground
2 tbsp butter
3/4 tsp ground black pepper
1/2 tsp ground red pepper
1/2 tsp salt
2 1/2 tbsp lemon juice
1/2 red onion, finely diced
1/2 cup cilantro, finely chopped
handful of sev (chickpea noodles)
1 lemon, quartered

Boil corn for 8 minutes and slice off kernels, if not already cooked. Heat cumin, add butter, then when it starts to smoke, add corn. Cook 6-8 minutes, letting it blacken and caramelize. Add black pepper, red pepper, salt, and lemon juice, cook until it sizzles off. Sprinkle with red onion, sev, and lemon; serve with lemon wedge.

Source: Fresh India by Meera Sodha

Sweet Potato Vindaloo

4 tbsp oil
6 cloves
1 star anise
20 black peppercorns
1 3-inch cinnamon stick
2 tsp cumin seeds
6 cloves garlic
2 inch piece of ginger, peeled and grated
5 tbsp white wine vinegar
1 tbsp ground red pepper, or to taste
2 medium onions, finely sliced
1 tsp salt
1 tsp sugar
1 14oz can plum tomatoes
2 lb sweet potatoes, peeled and chopped into 1 inch chunks
yogurt to serve

Heat 1 tbsp oil, then cloves, star anise, black pepper, cinnamon, cumin. Cook 2 minutes. Grind spices. Add garlic, ginger, vinegar, and red pepper, grind into a smooth paste.
Heat the rest of the oil, add onions, cook 15 minutes until brown and caramelized, then add spices, salt, and sugar. Cook a couple minutes, add tomatoes, 8oz water. Cover, cook 5 minutes, then add sweet potatoes, simmer 20-25 minutes until potatoes are tender. Serve with yogurt.

Source: Fresh India by Meera Sodha

Crispy roast potatoes

2 tbsp salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) Yukon Gold/yellow potatoes, or russet supposedly but not as good IMO, peeled and cut into about 2" chunks

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped (or whatever aromatic herbs you want to add)
3 medium cloves garlic, minced

Freshly ground black pepper
Small handful fresh parsley leaves, minced
 

Preheat oven to 450 (or 400 for convection).

Boil water with salt and baking soda. Add potatoes, boil about 10 minutes or until you can easily put a knife in one.

Meanwhile, heat oil with garlic and herbs in another pan.

Let potatoes sit for about a minute, then toss with garlic-herb oil and salt and pepper. They should get a little mashy on the outside, that's good.

Roast at 400-450 for 20 minutes, turn, maybe 20-40 minutes more. If you cut them smaller (as I usually do, by habit) they might even be done after the first 20 minutes.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

wizard's banana bread

250g flour
1 tsp baking powder
1 tsp bread soda (baking soda)
¼ tsp salt
¼ tsp cinnamon
1 ¾  mashed bananas
1 tbsp milk
110g butter
200g sugar
2 eggs
175g milk choc chips
 
Mix sifted flour, baking powder, bread soda, salt, and cinnamon in first bowl.
Mash the bananas in the second bowl.
In the third bowl, cream the butter and sugar until light and fluffy.
Add the eggs 1 at a time mixing after each.
Mix in the milk, mashed bananas, flour mix, and choc chips.
Pour into lined loaf tins + bake @ 170 degrees celcius for 1 hour, 10 minutes.

 

source: a group chat that's gonna self destruct in 4 days. haven't made it yet

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

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