Frank's Chocolate Chip Cookies

200g brown sugar
100g white sugar
115g (1 stick) unsalted butter, room temperature
4g vanilla extract
3g almond extract
2 eggs
7g salt
3g baking soda
3g baking powder
15g cornstarch
330g all-purpose flour
300g large chocolate chips (the bigger the better!)

Mix together the butter, brown sugar, and white sugar for 5-6 minutes until creamed and fluffy.
Add in vanilla extract, almond extract, eggs. Mix until combined.
Add flour, salt, baking soda, baking powder, and cornstarch. Mix until just combined and no white streaks of flour remain.
Fold in the chocolate chips.
Scoop dough into 2oz balls and put on a parchment-lined tray or freezer-safe container. (Dan's note: ~1.5 inch - idk if that's 2oz but it's worked well) Cover and freeze for at least 1 hour but ideally overnight. 
When ready to eat, preheat your oven to 425°F.
Once preheated, place frozen dough balls direct from the freezer onto a baking sheet, sprinkle with flaky salt, and bake for 10 minutes. (D: 11 min was perfect in my oven. not 13. that burned a few.)

Let cool slightly before serving. Cookies will come out bulbous, crisp on the outside but gooey on the inside. (D: made 26 cookies last time)

 

Source: Frank James

Chicken Vindaloo

1 1/2 tsp cumin 

2 inch cinnamon stick

6 cloves

10 black peppercorns

1/2 tsp mustard seeds

1 1/2 tbsp coriander seeds

2 green cardamom

20 dried red Kashmiri chilies, soaked in 1/4 c malt/goan/red wine vinegar and 1/4 cup hot water

10 garlic cloves

1 1/2 inch ginger

2 lbs bone-in chicken or 1 1/2 lb boneless

1/2 tsp turmeric 

1 tsp salt

oil

2 onions, finely sliced

1 tsp sugar

 

Grind all the spices (cumin through cardamom). I guess toast them first? Add the chilies, soaking liquid, garlic, and ginger, and puree. Marinate the chicken in this mix for an hour or overnight.

Saute onions until golden. Deglaze with a little water. Stir in the chicken, cook until done. 

 

Source: https://www.indianhealthyrecipes.com/chicken-vindaloo/#h-recipe-card 

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

Mojardara

400ml oil

4 large onions, cut in half and thinly sliced

275g or 1.5 cups green lentils

1 tbsp cumin seeds

300g or 1.5 cups basmati rice 

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1.5 tsp turmeric

2.25 cups water

 

Fry onions in oil until golden brown and crispy, drain on a plate with a paper towel. Discard oil.

Boil lentils for 15 minutes until they soften but don't turn to mush. Rinse in cold water.

In the former onion pan, fry cumin seeds for a minute and add rice, spices, and a good amount of salt. Then add lentils (and optional: raisins) and stir. Add water, stir again, cover, and cook 20 minutes. Turn off the heat and let it sit for 10 minutes to cook through. Mix in the fried onions and serve.

 

Source: Persiana by Sabrina Ghayour