Author: Cindy Randolph

Irish Lamb Stew

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 Irish Lamb Stew
A slowly braised Irish style lamb stew with Guinness.
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Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Irish
Prep Time 10 minutes
Cook Time 3 hour
Servings
servings
Ingredients
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Instructions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.
  11. Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.
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Khobz

Classic Moroccan Bread

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 Khobz
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Course Side Dish
Cuisine Moroccan
Servings
loaves
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
loaves
Ingredients
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Instructions
  1. In a small bowl, dissolve the yeast and sugar in the water. Set aside for 10 minutes until the yeast is foamy. If it doesn't foam, the yeast is dead and you should discard it. If you are using instant dry yeast, you can just mix it with water and sugar and use without waiting the additional minutes. It doesn't require proofing.
  2. In a large bowl, sift in the flour and salt. Make a well in the center and gradually pour in the water and yeast mixture. Form the dough into a ball. Put on floured surface and knead for 10-15 minutes until smooth and elastic. Divide the dough into two even pieces and shape into slightly flattened balls. Dust lightly with flour. Cover with a kitchen cloth and let rest for about 10 minutes.
  3. Line a baking sheet with parchment paper. Transfer the loaves to the sheet, leaving at least 2 inches (5cm) between them. Flatten to about 1 inch (2.5 cm) thick with your hand. Cover with a plastic wrap, and leave in a warm place for about 1 hour. The dough should rise.
  4. Preheat the oven to 350°F (175°C). Prick the loaves 4-5 times using a fork or a knife. Sprinkle with cornmeal, if desired. Bake until golden, for about 25 minutes. Rotate the pan halfway through baking. Store wrapped in plastic wrap. Enjoy!
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Moroccan Potato Salad

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 Moroccan Potato Salad
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Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
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Instructions
  1. Put potato cubes in a large saucepan, cover with cold water, and add salt.
  2. Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
  3. Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
  4. In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
  5. Pour ras el hanout-infused olive oil over potatoes, and mix to combine.
  6. Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
  7. Take a taste and adjust seasoning if needed.
  8. Chill in the refrigerator until cold. Serve!
Recipe Notes

A couple of notes. When making potato salad use a waxy variety, such as red bliss, fingerling or Yukon Golds. They will keep their shape while cooking. Also, cut the potatoes into uniform pieces, so they cook evenly. Finally, prepare the potato salad ahead of time and let it chill in the fridge before serving, so that the sauce can be absorbed by the potatoes.

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Chicken Tagine

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 Chicken Tagine
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Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
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Instructions
  1. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to the pan.
  2. Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Add the parsley and 2tbsp chopped coriander and toss it all together well.
  3. Arrange the chicken on top and scatter over the olives. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through.
  4. Season to taste and top with the remaining coriander, chopped.
Recipe Notes

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine

Can subsitute 1/4 tsp saffron with 1/8 tsp turmeric and 1/4 tsp sweet paprika.  Not quite the same, but supposed to be pretty good, and a lot cheaper!

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Indian Style Rice

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 Indian Style Rice
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Course Side Dish
Cuisine Indian
Servings
Ingredients
Course Side Dish
Cuisine Indian
Servings
Ingredients
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Instructions
  1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
  2. Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.
  3. When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
  4. In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
  5. Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.
Recipe Notes

If you don’t have whole cardamom pods or stick cinnamon, add a pinch of each ground in with the cumin in step 4.

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Tandoori Chicken

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 Tandoori Chicken
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Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
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Instructions
  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
  2. Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.
  3. Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
  4. Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
  5. Turn the chicken so it is brown (even a little bit charred) on all sides, then move it to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
  6. Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
  7. Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.
Recipe Notes

If you don’t have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done.

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Chicken Paprikash Recipe

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 Chicken Paprikash Recipe
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Course Main Dish
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Ingredients
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Instructions
  1. Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).
  2. Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.
  3. Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
  4. Add the paprika and some black pepper to the onions and stir to combine. Let cook a minute more. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)
  5. When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
  6. Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)
Recipe Notes

We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that’s what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish.

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Venison Sauerbraten

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 Venison Sauerbraten Recipe
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Course Main Dish
Cuisine German
Servings
Ingredients
Course Main Dish
Cuisine German
Servings
Ingredients
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Instructions
  1. Bring marinade ingredients to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
  2. Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
  3. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
  4. Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
  5. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
  6. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
  7. Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
  8. To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Recipe Notes

You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.

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Ravioli Dough

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 Ravioli Dough
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Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
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Instructions
  1. In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  2. *Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
  3. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
  4. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
  5. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
  6. *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough’s surface at 1-inch intervals. Fold the dough over itself and run the “sandwich” through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.
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Gougères

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 Gougères
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Course Appetizer
Cuisine French
Servings
gougères
Ingredients
Course Appetizer
Cuisine French
Servings
gougères
Ingredients
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Instructions
  1. The easiest way to describe gougères is to call them cheese puffs. Their dough, pâte àchoux, is the same one you’d use for sweet cream puffs or profiteroles, but when the pâte àchoux is destined to become gougères, you fold in a fair amount of grated cheese. In France, I use Gruyère, Comté, Emmenthal, or, just for fun and a spot of color, Mimolette, Gouda’s French cousin; in America, I reach for extra-sharp cheddar, and sometimes I add a little smoked cheese to the mix.
  2. Gougères are made everywhere in France (and can be bought frozen in many stores), but their home is Burgundy, where they are the first thing you get when you sit down in almost any restaurant. In Burgundy, gougères are often served with the local aperitif, kir; chez Greenspan, where I serve them no matter what I’m pouring as a welcoming glass, my favorite sip-along is Champagne. I love the way Champagne’s toastiness and gougères’ egginess play together.
  3. Although you must spoon out the puffs as soon as the dough is made, the little puffs can be frozen and then baked straight from the freezer, putting them in the realm of the doable even on the spur of the moment.
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