Posts Tagged “recipes”

1 tbsp vegetable oil
500g ground beef (20% fat)
1 medium onion, chopped
1/2 green bell pepper, chopped
Kosher salt, freshly ground pepper
1.5 tsp ground cumin
1 tsp chili powder
1 cup chicken stock

Queso And Assembly
3 tbsp unsalted butter
1 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapeños, finely chopped
2 medium tomatoes, chopped
Kosher salt
2 tbsp all-purpose flour
1.5 cups (or more) milk
200g Monterey Jack cheese, grated (or Muenster, Havarti or Gouda)
200g cheddar cheese, grated

Pico de Gallo, Guacamole, sour cream, chopped chives, chopped coriander, and corn chips (for serving)


Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.
Reduce heat to medium and cook onion and bell pepper, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.

Melt butter in a medium saucepan over medium heat. Cook onion, chile, and jalapeños, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.

Rehydrate dried chilies 

I started with chile de arbol, ancho and guajillo chilies. ​Scoop out the insides of the dried pods with a knife. You can do this step after they are rehydrated, but I like to trim it out while dry. If you find this difficult, scoop out the innards later.

Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.

Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers.

Roast red peppers

Halve two red pepper and remove seeds. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper. 

Roast the peppers in the pre-heated 215 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.  Let the peppers cool for a minute or two, and then remove them from the baking sheet and place them in a bowl. 

Cover the bowl with foil or a plate, and let cool for about 30 minutes. When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.

Making the sauce 

Blend the rehydrated pepper and roasted peppers with some of the rehydration water. Mix in some apple cider vinegar. The ratio of peppers to vinegar is usually between 1:2 to 1:4, so if you have a half-cup of chilies go for one to two cups of vinegar. Add one teaspoon of salt and a tablespoon of raw sugar. Blend until smooth. 

Taste, taste, taste. Fix, fix, fix. Don’t take it out of the blender until you’re in love. When re-seasoning, your first instinct will probably be to reach for the sugar, but instead you might want to water it down with more vinegar or water first. Then you can go for the sugar. 

We saw this at John Lewis. For the price, it’s going to be a lot cheaper to DIY.

Lightly crush coffee beans in a mortar and pestle and drop them into your infusing vessel at a ratio of 1/4 cup beans per 2 cups (500ml) vodka. You can optionally add 1 tbsp brown sugar. Pour vodka over top and seal tightly. Let the coffee beans infuse for 2-4 days.

Place strainer over a bowl. Pour the coffee vodka over the strainer to remove the solid pieces and stop the infusing process. Pour the vodka back into your infusing vessel and seal to store.

Yogurt making is so simple that it should become part of a weekly routine. All that is required is to heat a pot of milk until it steams, let it cool down a bit, and stir in some yogurt to act as a starter. Then leave the pot in a warm place to ferment.

That’s it.

During fermentation, the milk thickens into something delectably custardy and satiny smooth, with a clean, fresh, tangy flavor that is even better than the fancy artisanal stuff — a pretty big payoff for what ends up being about 10 minutes of active work.

Here are a few little tricks to make the process go seamlessly.

The first is to rub an ice cube over the inside bottom of the pot before adding the milk. This keeps it from scorching as it heats.

Next is that where the pot of milk ferments doesn’t really matter as long as it’s warm. Try placing it in a turned-off oven with the oven light on, in a corner swathed in a heating pad, on the countertop wrapped in a big towel, and tucked on the top of the fridge. They all work, though the warmer the spot, the more quickly the milk will ferment.

Once the yogurt thickens and you think it may be ready, taste it before you stick it into the refrigerator. If it seems too mild, let it sit out for another couple of hours to increase the tanginess. You can leave it for up to 24 hours at room temperature if need be without worrying about spoiling.

To make Greek yogurt, the finished yogurt is left to drain in a colander lined with cheesecloth.

1l whole milk, the fresher the better
3 to 4 tbsp plain yogurt with live and active cultures

Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and bring to a bare simmer, until bubbles form around the edges, ~90C degrees. Stir the milk occasionally as it heats.

Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 40C-45C. Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk.

Transfer to a 1L mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 12 hours. The longer it sits, the thicker and tangier it will become.

Refrigerate uncovered jar; when it’s cool to the touch, about 30m-1h, screw on a tight-fitting lid.

To make moka yogurt:

1/3 cup strong brewed coffee
4 Tbsp cocoa powder
2 Tbsp sugar, or to taste (note: maple syrup is a great substitute! try 2-4 Tbsp)

Mix together and combine well, then mix in to 2 cups of yogurt.

6 10” English-style bone-in beef short ribs (about 4.5 kg). English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Kosher salt and freshly ground black pepper
BBQ sauce

Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.

Preheat oven to 325F/160C. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2.5–3 hours. Uncover pan, baste generously with BBQ sauce and increase oven temperature to 400F/200C. Roast until ribs are browned on top, 25–30 minutes longer.

1/2 cucumber
1/2 small watermelon, peeled, deseeded and cut into 2cm cubes
200g good-quality feta cheese, crumbled into small cubes
1 small red onion, sliced thin
1 small bunch of mint, chopped

For the dressing:
4 tbsp olive oil
juice and zest of 1/2 lemon
salt and freshly ground black pepper

Peel the cucumber with a potato peeler, cut in half lengthways and, using a teaspoon, scoop out and discard the seeds. Cut into crescent shapes.
Layer half the watermelon, cucumber, feta and onions in a bowl, repeat again, then sprinkle with the chopped mint. For the dressing, whisk together the oil and lemon juice, season with salt and pepper and pour into the bowl. Serve chilled.

3-4 roma tomatoes, cut into large chunks
4 slices day-old ciabatta, crusty and slightly hard, cut into chunks the same size as the tomatoes
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1/2 red pepper, chopped
12 olives, cut in half
1 tin of tuna, flaked
1 bunch fresh basil, chiffonade
good glug of olive oil and balsamic vinegar
salt and pepper to taste

Let sit in the fridge for an hour before eating, to let the juices sink into the bread. The bread shouldn’t become soggy, but still retain some texture.

I’ve posted an update to the cookbook page. Go there and download it!


2/3 cup whole milk powder (you can also use nonfat milk powder, but the coffee will be more watery and not as full in flavor)
10 tablespoons instant coffee
8 tablespoons powdered sugar
1 teaspoon cocoa powder


Press all the dry ingredients through a fine-mesh strainer into a medium bowl to remove any hard lumps. Stir together and store in an airtight container in a cool, dry location.

120g sliced bacon, chopped
30g unsalted butter
1 large onion, finely chopped
4 celery stalks with leaves, finely chopped
Kosher salt
Freshly ground pepper
2 large Yukon Gold potatoes (about 500g), peeled, cut into 1/2″ pieces
250ml fish broth
1 tbsp fresh thyme leaves
750g pounds skinless cod, haddock, or pollock fillets, cut into 2″ pieces
1L light cream (12%)

Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, 8–10 minutes. Transfer bacon with a slotted spoon to paper towels.

Add butter, onion, and celery to drippings in pot; season with salt and pepper. Cook, stirring occasionally, until onion and celery are soft, 5–8 minutes.

Add potatoes, stock, thyme, and 250ml water. Bring to a boil, reduce heat, and simmer until potatoes are tender, 10–15 minutes.
Season fish with salt and pepper and place on top of potatoes. Cover pot and cook (liquid should be barely simmering at this point) until fish is opaque throughout, 5–7 minutes (thicker pieces will take longer to cook). Add cream and return to a simmer (at this point, fish will break into smaller pieces); season with salt and pepper just before serving.

Chowder can be made 2 days ahead. Let cool; cover and chill.