Recipes

Starters

Caramelized Onion, Apple, and Beetroot Tart

Chicken Liver, Pear, and Cognac Mousse

Deep Fried Artichokes (Carciofi alla Giudia)

Fig, Leek, Blue Cheese and Rosemary Flatbreads

Gougères

Lamb, Mint, and Almond Meatballs with Saffron-Almond Sauce

Pan-Seared Octopus with Delicata Squash, Chickpeas, and Saffron

Roasted Beets with Homemade Ricotta, Crispy Bacon, and Basil

Swiss Chard Spanakopita

Main Dishes

Aubergine and Lentil Pie

Aubergine, Slow Roasted Tomato, and Chickpea Tagine

Barbecued Ribs

Beef Rendang

Beef Tagine with Apples, Sesame, and Raisins

Boned Quail with Pear, Leek, and Brioche Stuffing, Pointed Cabbage, and Rosemary-Thyme Jus

Braised Oxtail with Red Wine and Shallots

Braised Pheasant with Lentils

Braised Short Ribs with Cepes

Braised Shoulder of Venison with Damsons and Juniper

Butternut Squash and Ricotta Gnocchi

Chicken Biryani

Chicken, Peanut, and Yam Stew

Cuban Black Beans

Curried Neck of Lamb with African Yams and Okra

Duck Egg Pasta with ‘Nduja Sausage, Grape Tomatoes, and Arugula

Dungeness Crab and Corn Cakes with Sriracha Mayonnaise

Fried Sardines with Tomato-Garlic-Anchovy Sauce and Arugula

Fried Smelt

Jerk-Marinated Tilapia with Plantains and Tangy Fish Broth

Linguine with Sea Urchin Roe (Uni) Sauce

Malaysian Squid Curry

Ma Po Tofu

Mexican Milk-Braised Brisket

Moroccan Stewed Pumpkin with Chickpeas and Preserved Lemon

Moroccan-Style Roasted Fish

Moules Marinières

Mussels with Wild Garlic, Grape Tomatoes, and Guanciale

Pasta with Calamari, Tomato, and Caper Sauce

Rabbit Ragu

Red Lentil and Chorizo Stew with Saffron and Roasted Garlic Chimichurri

Renata’s Red Beans and Rice

Roast Chicken with Moroccan Spices

Roast Pork Loin with Figs, Thyme, and Rosemary

Roasted Mackerel with Radicchio, Black Olives, Red Peppers and Rosemary

Roasted Sea Bass with Melted Leeks and Girolles

Spicy Cantonese Pork and Jellyfish with Celery

Wild Garlic and Leek Risotto with Crispy-Skin Bream and Shaved Fennel and Watercress Salad

Side Dishes and Salads

Awadh-Style Curried Asian Eggplant

Braised Baby Artichokes with Chestnut Honey and Thyme

Carrot Salad with Citrus-Ginger Dressing and Nigella Seeds

Fennel, Endive, and Parsley Salad

Fried Brussels Sprouts with Spiced Lentils and Sumac

Herbed Farro and Cauliflower

Kale, Chicory, and Hazelnut “Caesar” Salad

Kohlrabi, Radish, and Golden Beet Slaw with Pickling Spices

Persian Rice

Plantains in Spicy Ginger-Tomato Sauce

Pomegranate and Basil Marinated Beetroot with Preserved Kumquats and Pistachios

Sautéed Shredded Brussels Sprouts with Nigella Seeds and Orange

Spicy Brussels Sprouts with ‘Nduja Sausage and Mushrooms

Sweety’s Plantains in Spicy Coconut Sauce

Toasted Bulghur Salad with Spring Vegetables and Lemon-Tahini Dressing

Tostones

Winter Fava Bean and Fennel Salad

Soups

Basque Roasted Pepper, Garlic, and Tomato Soup

Caramelized Shallot, Yam, and Coconut Soup

Cheddar, Cider, and Leek Soup

Chłodnik (Chilled Polish Beet Soup)

Parsnip, Fennel, and Shallot Velouté

Polish Mushroom Barley Soup (Krupnik)

Polish Sorrel Soup (Zupa Szczawiowska)

Spiced Red Lentil and Ginger Soup

Spicy Black Bean, Coconut, and Lime Soup

Split Pea Soup

Breads

Fig, Leek, Blue Cheese and Rosemary Flatbreads

Russian Black Bread

Southern-Style Whey Crumpets

Wholemeal Orange Cinnamon Raisin Bread

Desserts and Sweets

Apricot-Almond Meringue Cookie Bars

Apricot Caramel Upside-Down Cake

Berry Almond Custard Tarts

Blood Orange Olive Oil Cake with Rhubarb-Blood Orange Compote and Vanilla Bean Creme Anglaise

Caramelized Figs with Balsamic Syrup and Crème Fraiche

Chocolate Almond Lime Semolina Cake

Chocolate Chip Walnut Banana Bread

Classic Tarte Tatin

Cranberry-Plum Coffee Cake with Ginger and Macadamia Streusel

Dark Chocolate Blood Orange Cake with Blood Orange Buttercream

Lemon Almond Poppy Seed Cake with Lemon Creme Fraiche Glaze

Lemon Crème Fraiche Pound Cake

Nectarine Shortcakes with Nectarine Butter Caramel

Orange Blossom-Saffron-Vanilla Macarons

Peach Upside-Down Cake

Pistachio and Cashew Baklava Fingers

Raspberry Mousse with Port Chocolate Sauce

Raspberry Salted Pine Nut Britttle Ice Cream

Rhubarb and Custard Victoria Sponge

Rhubarb Lime Vanilla Bean Sorbet

Rhubarb Sour Cream Scones

Roasted Strawberry Cheesecake Muffins

Rustic Raspberry Tart

Salted Chili Chocolate Truffles

Southern-Style Frosted Cinnamon Rolls

Tamarind Apricot Semolina Cake

Vanilla Cardamom Panna Cotta

Condiments, Sauces, and Marinades

Aioli

Aji Chombo (Panamanian Hot Sauce)

Caesar Salad Dressing

Grilled Peach Chutney

Huckleberry-Fig Chutney

Jamaican Jerk Sauce

Jess’s Spicy-Sweet Roasted Tomato Sauce

Kick-ass All-Purpose Barbecue Rub

Lemon Dressing

Maple-Garlic Barbecue Sauce

Miso Ginger Glaze

Sriracha Mayonnaise

Tamarind, Ginger, and Chile Marinade

Tomato-Garlic-Anchovy Sauce

Wild Garlic Aioli

Wild Garlic Salsa Verde

Methods and Essentials

Aioli

Cleaning Squid

Duck Confit

Duck Egg Pasta

My Fresh Pasta

My Mother’s Canned Peaches

Preserved Salted Kumquats

Tunnel-Boning Quail

White Chicken Stock

Wild Garlic Fresh Pasta

Vegetarian

 Aji Chombo (Panamanian Hot Sauce)

Aubergine and Lentil Pie

Aubergine, Slow Roasted Tomato, and Chickpea Tagine

Awadh-Style Curried Asian Eggplant

Basque Roasted Pepper, Garlic, and Tomato Soup

Braised Baby Artichokes with Chestnut Honey and Thyme

Butternut Squash and Ricotta Gnocchi

Caramelized Onion, Apple, and Beetroot Tart

Caramelized Shallot, Yam, and Coconut Soup

Carrot Salad with Citrus-Ginger Dressing and Nigella Seeds

Chłodnik (Chilled Polish Beet Soup)

Cuban Black Beans

Deep Fried Artichokes (Carciofi alla Giudia)

Fennel, Endive, and Parsley Salad

Fried Brussels Sprouts with Spiced Lentils and Sumac

Herbed Farro and Cauliflower

Jess’s Spicy-Sweet Roasted Tomato Sauce

Kohlrabi, Radish, and Golden Beet Slaw with Pickling Spices

Moroccan Stewed Pumpkin with Chickpeas and Preserved Lemon

Parsnip, Fennel, and Shallot Velouté

Persian Rice

Plantains in Spicy Ginger-Tomato Sauce

Polish Sorrel Soup (Zupa Szczawiowska)

Pomegranate and Basil Marinated Beetroot with Preserved Kumquats and Pistachios

Renata’s Red Beans and Rice

Sautéed Shredded Brussels Sprouts with Nigella Seeds and Orange

Spiced Red Lentil and Ginger Soup

Spicy Black Bean, Coconut, and Lime Soup

Split Pea Soup

Sweety’s Plantains in Spicy Coconut Sauce

Swiss Chard Spanakopita

Tamarind, Chile, and Ginger Marinade

Toasted Bulghur Salad with Spring Vegetables and Lemon-Tahini Dressing

Tostones

Wild Garlic and Leek Risotto

Winter Fava Bean and Fennel Salad

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