3 pounds boneless pork shoulder, cut into 2 inch cubes – do not trim the fat
Corn taco tortillas
Place the marjoram, garlic, coriander seeds and bay leaf in a small piece of cheese cloth and tie it tightly with butchers twine. Place the bundle in a dutch oven along with the onion and salt. Arrange the onion in a single layer and add just enough water to cover the meat. Bring to a simmer over medium high heat. Skim and discard any foam that floats to the surface using a large spoon. Simmer, skimming the surface and turning the pork pieces occasionally until the meat is tender and just beginning to shred apart, about 2 1/2 hours.
Remove and discard the herb packet and onions. Increase the heat to medium high until the remaining fat evaporates and the rendered fat coats the bottom of the pan. Reduce the heat to low and let the meat fry in the fat , turning occasionally, until browned on all sides, about 20 minutes. (Next time, try browning a bit less). Remove and discard any large pieces of rendered fat and serve the carnitas in warmed taco shells with toppings.
1 teaspoon curry powder (next time try skipping this)
(optional) pinch each of saffron and cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
1cup whole fresh cranberries or frozen cranberries
1teaspoon freshly grated orange zest and 1/4 cup freshly squeezed orange juice (from about 1 orange)
3tablespoons granulated sugar
Pinch of kosher salt
1sheet puff pastry (about 8 ounces), defrosted and chilled
1(8-ounce) wheel of brie
Honey, for serving (optional)
Finely chopped pistachios, for serving (optional)
Baguette slices or crackers, for serving
In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don’t have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.
3cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick
Sea salt and freshly ground black pepper
4chicken thighs, preferably organic
4chicken drumsticks, preferably organic
½cup chicken broth
¼cup finely diced onion
¼cup heavy cream
Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.
Dice / slice all veggies into small pieces.
Heat olive oil in large pan over medium heat.
Add all veggies and allow to soften / brown slightly.
Add veggie broth and set heat to low – let rest for approx 20 mins.
Transfer all to blender and puree.
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
1/2 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
Freshly ground pepper
1 large garlic clove, minced
4 tablespoons unsalted butter
2 1/2 pounds green beans
3/4 cup low-sodium chicken broth
In a small bowl, combine the tarragon, rosemary, lemon zest and orange zest. Season the gremolata with salt and pepper.
In a large skillet, cook the garlic in the butter over moderately high heat until just fragrant, about 1 minute. Add the beans, toss to coat and cook for 2 minutes. Add the chicken broth, cover tightly and bring to a boil. Cook until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. For Kids Transfer half of the beans to a bowl and season with salt and pepper. For Adults Add the gremolata to the beans in the skillet and toss until fragrant. Stir in the orange and lemon juices and transfer the green beans to a bowl. Serve right away.