Buttermilk Brined Roasted Chicken

Ingredients

Ingredient Checklist

• Kosher salt
  10 garlic cloves, smashed
  2 tablespoons sugar
  2 tablespoons chopped rosemary 
  1 bay leaf
  1/2 cup dried porcini mushrooms
  1 quart buttermilk
  One 3 1/2-pound whole chicken
  1 teaspoon unsalted butter, softened
  2 tablespoons extra-virgin olive oil 
• In a medium saucepan, combine 1/4 cup of salt with the smashed garlic, the sugar, rosemary, bay leaf and 2 cups of water. Bring to a simmer, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl and stir in 2 cups of cold water.

• In a spice grinder, grind the mushrooms to a powder. (You should have about 3 tablespoons.) Whisk the porcini powder and buttermilk into the salt mixture. Place the chicken in the buttermilk brine, cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.

• Preheat the oven to 425°. Remove the chicken from the brine and pat dry; discard the brine. Tuck the wing tips behind the breasts, tie the legs with kitchen twine and set the chicken, breast side up, in a rack over a roasting pan. Season all over with salt.

• Roast the chicken for 15 minutes. Brush the butter all over the chicken, then return it to the oven and roast for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Transfer to a cutting board and let rest for 15 minutes before serving.

Korean Pork Lettuce Wraps

Ingredients

1 teaspoon ground ginger
3 tablespoons light brown sugar, divided
1 (2-lb.) trimmed boneless pork shoulder roast (about 2 1/2 to 3 lb. before trimming)
2 1/2 tablespoons toasted sesame oil, divided
1/2 cup unsalted chicken stock
6 garlic cloves, crushed
1 1/2 teaspoons kosher salt, divided
1 1/4 cups rice vinegar
1 1/4 cups water
1 1/2 cups precut matchstick-cut carrots
1 1/2 cups matchstick-cut daikon radish
6 tablespoons white miso
1 tablespoon Sriracha chili sauce
24 red leaf lettuce leaves

Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic. Cover and cook on low until pork shreds easily with a fork, 7 1/2 to 8 hours. Remove pork from slow cooker, reserving 1/4 cup cooking liquid. Shred meat with 2 forks, and place in a large bowl. Add reserved 1/4 cup cooking liquid and 3/4 teaspoon salt; toss well to combine.

Meanwhile, combine vinegar, 1 1/4 cups water, remaining 2 tablespoons sugar, and remaining 3/4 teaspoon salt in a saucepan; bring to a boil over medium-high, stirring to dissolve sugar. Add carrots and radish. Remove from heat; cool completely, about 30 minutes or up to 7 hours. Drain well.

Combine miso, Sriracha, and remaining 1 1/2 tablespoons oil. Spread about 1 teaspoon sauce over each lettuce leaf; top each with about 1 ounce pork and 2 tablespoons pickled vegetables. 

Chicken Cassoulet

Ingredients

1 pound dried Great Northern beans
3 bay leaves
3 1/2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
12 ounces fully cooked Italian chicken sausage, sliced
2 cups chopped white onion
1 1/4 cups chopped carrots
1 cup chopped celery
2 tablespoons chopped fresh thyme
2 tablespoons unsalted tomato paste
6 garlic cloves, minced
2/3 cup dry white wine
1 (14-oz.) can unsalted diced tomatoes, undrained
1 cup unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 ounces multigrain baguette, torn into small pieces
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley

Place beans in a Dutch oven. Add water to cover by 2 inches; stir in bay leaves. Bring to a boil; boil 1 minute. Remove from heat; cover and let stand 1 hour. Return pan to heat over high (do not drain beans or refresh water); bring to a boil. Reduce heat to medium-low; simmer until beans are almost tender, about 30 minutes. Drain beans; discard bay leaves. Wipe pan dry.

Preheat oven to 300°F.

Heat 1 1/2 tablespoons oil in pan over medium-high. Add chicken; cook, stirring occasionally, until browned, about 8 minutes. Add sausage; cook, stirring occasionally, until browned, about 5 minutes. Remove chicken and sausage. Add onion, carrots, and celery; sauté 5 minutes. Add thyme, tomato paste, and garlic; sauté 2 minutes. Add wine; cook 1 minute, scraping bottom of pan to loosen browned bits.

Add tomatoes, stock, salt, pepper, beans, chicken, and sausage to pan; stir gently to combine. Cover and bake at 300°F 1 hour. Remove pan. Increase oven temperature to 425°F.

Scoop out 1 cup bean mixture, avoiding chicken or sausage. Mash with a fork; stir into chicken mixture.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 tablespoons oil; pulse to combine. Sprinkle breadcrumbs over cassoulet. Bake, uncovered, at 425°F until topping is crusty, 15 to 20 minutes. Let stand 5 minutes before serving.

Loaded Cauliflower Soup (Better than Potato soup)

Ingredients

6 bacon slices, chopped
1 cup chopped leek
1/2 cup chopped celery
4 garlic cloves, minced
8 cups chopped cauliflower florets and stems (from 1 [2 1/2-lb.] head)
3 cups unsalted chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup half-and-half
2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
3 tablespoons chopped fresh chives

Cook bacon in a Dutch oven over medium, stirring often, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve 1 tablespoon drippings in pan; discard remaining drippings.

Increase heat to medium-high. Add leek, celery, and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 minutes. Add cauliflower, stock, salt, and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 minutes.

Remove 1 cup vegetables with a slotted spoon; finely chop.

Pour remaining mixture into a blender; add half-and-half. Remove center piece of blender lid (to allow steam to escape); attach lid, and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth, 1 minute and 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables; cook over medium until warmed through, about 2 minutes. Ladle soup into bowls; top with bacon, cheese, and chives.

Steak Fajita Chili

Ingredients

1 tablespoon olive oil

1 1/2 pounds beef chuck-eye steak, cut into 1-inch pieces

1 medium white onion, thinly vertically sliced, slices halved

8 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon chopped canned chipotle chile in adobo sauce

2 teaspoons ground cumin

2 (15-oz.) cans unsalted kidney beans, drained and rinsed

1 (28-oz.) can unsalted diced tomatoes, undrained

2 cups unsalted chicken stock

1 (15-oz.) can unsalted pinto beans, drained and rinsed

1 1/2 teaspoons kosher salt

2 cups yellow bell pepper strips, halved crosswise

2 cups red bell pepper strips, halved crosswise

1 ripe avocado, diced

1/2 cup plain 2% reduced-fat Greek yogurt or sour cream

1/2 cup chopped scallions

1/2 cup fresh cilantro leaves

½ cup shredded cheddar cheese

 

Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.

Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer at least 1 hour or all day if you have the time. Stir in bell peppers and continue to cook for at least 30 minutes so the peppers have a chance to tenderize.  Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and cheese.

Grilled Shrimp with Comeback Sauce

 

Ingredients

Ingredient Checklist

• 1 cup vegetable oil
• 6 whole garlic cloves plus 1 grated garlic clove, divided
• 2 tablespoons Old Bay Seasoning
• 2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied
• 1 cup mayonnaise (preferably Duke’s)
• 1/2 cup ketchup
• 1 celery stalk, peeled and minced
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced cornichon
• 1 1/2 teaspoons minced shallot
• 1 1/2 teaspoons minced capers
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon cayenne pepper, plus more to taste

Instructions Checklist

• Step 1

  Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.

• Step 2

  Place shrimp in large bowl, and add garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.

• Step 3

  Stir together mayonnaise, ketchup, celery, horseradish, Dijon, Worcestershire, parsley, cornichon, shallot, capers, celery seeds, salt, black pepper, lemon zest, lemon juice, cayenne, and grated garlic in a medium bowl. If desired, add additional cayenne to taste.

• Step 4

  Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.

Make Ahead

Comeback Sauce can be prepared up to 3 days ahead. Store in an airtight container in the refrigerator.

Roasted Carrot and Coconut Soup

 

Ingredients

1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

1 tablespoon olive oil, divided

1/2 teaspoon plus 1/8 tsp. kosher salt, divided

2 cups chopped yellow onion

2 tablespoons red curry paste

2 teaspoons grated peeled fresh ginger

1 teaspoon crushed red pepper

1 (15-oz.) can unsalted cannellini beans, drained

3 cups unsalted vegetable stock

1 (15-oz.) can light coconut milk

3 tablespoons fresh lime juice

1/2 teaspoon black pepper

1 cup chopped fresh cilantro

2 ripe avocados, thinly sliced

1 cup cooked lentils

 

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

 

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

 

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

 

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

 

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Family Style Meatball "Fondue"

Ingredients

Cooking spray

16 ounces ground pork

16 ounces ground beef

1 small onion, finely diced

1 teaspoon dried oregano

½ teaspoon kosher salt
½ teaspoon black pepper

2 large eggs

1 tablespoon olive oil

8 ounces sliced cremini mushrooms

2 garlic cloves, minced

1 jar marinara sauce (Rao’s)

1/4 cup water

8 ounces mozzarella cheese, shredded (about 2 cups)

whole-wheat baguette, cut into 24 thin slices and toasted

Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.

Stir together beef, pork, turkey, onion, oregano, salt, pepper, and eggs in a bowl. Form 24 meatballs with meat mixture, about 1 tablespoon each; arrange on prepared baking sheet. Bake at 400°F until fully cooked, about 12 minutes.

Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.

Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

Molten Lava Cakes - Sophia's cooking class

 

Chile-Braised Short Ribs

 

Ingredients

4 SERVINGS

2½

lb. 2"-thick cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces

Kosher salt

2

dried guajillo or ancho chiles, seeds removed

1

large onion, sliced into ½"-thick rounds

5

garlic cloves, unpeeled

1

tsp. crushed red pepper flakes

1

tsp. ground coriander

1

tsp. ground cumin

½

tsp. ground cinnamon

3

Tbsp. vegetable oil, divided

2

Tbsp. tomato paste

½

acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges

Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Preparation

Step 1

Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.

Step 2

Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.

Step 3

Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes.

Step 4

Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.

Step 5

Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Step 6

Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3½ hours. (Make sure there's a gap between lid and pot so liquid can reduce.)

Step 7

Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened, 18–20 minutes. If squash and meat become tender but liquid isn't thickened, transfer squash and meat to a plate and continue to cook until liquid has reached the desired saucy consistency.

Step 8

Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

Creamy Chipotle Chicken Thighs

 

Ingredients

Ingredient Checklist

• 2 tablespoons canola or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ½ teaspoon salt, divided
• 1 large yellow onion, thinly sliced
• ½ cup unsalted chicken broth
• ½ cup chipotle salsa (see Tip)
• ¼ cup reduced-fat sour cream
• Chopped fresh cilantro for garnish

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon salt. Cook, flipping once, until golden brown on both sides, about 5 minutes. Transfer to a plate.

• Step 2

  Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping up any browned bits, for 1 minute.

• Step 3

  Whisk salsa, sour cream and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through and the sauce has thickened slightly, 5 to 7 minutes more. Garnish with cilantro, if desired.

Tips

Tip: Chipotle salsa adds smokiness to this recipe. If you can't find it, stir 1 Tbsp. chopped chipotle in adobo or 1 tsp. ground chipotle chile into your favorite tomato salsa.