Cookies and cream

  Winter Risotto ⏲️ Prep time: 15 min 🍳 Cook time: 40 min 🍽️ Servings: 4 Ingredients 3/4 cup Arborio Rice 1 cup Baby Spinach 2 Garlic Cloves 4 1/2 cup Vegetable Broth 1/4 cup Parmesan Cheese, shredded 1/2 lb. Baby Tomatoes 1 Tbsp White Wine Vinegar 1/4 cup Walnuts, chopped 1/2 cup Leek, sliced 1 cup Mushrooms 3 Tbsp Unsalted Butter Directions Combine vegetable broth in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a boil, peel and mince/grate the garlic. Roughly chop the spinach. Thinly slice mushrooms. Heat a large non-stick pan over medium heat. When hot, add the butter, onions, leeks, and mushrooms. Season with salt. Cook, stirring occasionally, until softened (2-3 mins). Add rice, garlic, and vinegar. Cook, stirring constantly until fragrant (1-2 min). Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth 1 cup at a time, stirring regularly, until liquid is absorbed, ...

  Tuscan Style Pork Roast An herbaceous pancetta stuffed pork roast with a crispy exterior. Finished with a lemon vinaigrette. Adapted from  Binging with Babish  whose instructions are notoriously bad. ⏲️ Prep time: 30 minutes 🍳 Cook time: 2 hours 🍽️ Servings: 6-8 people Equipment Food processor Fine mesh strainer Cast iron skillet Butchers twine Ingredients 1 pork Roast 2-3 Tbsp fresh rosemary 8 cloves garlic, minced ⅓ cup high quality olive oil 1 lemon 4 oz pancetta or bacon 1 tsp fresh parsley Directions Preheat oven to 275°F (135°C) Butterfly the roast by cutting into three parts by cutting into the side starting a third of the way up the roast. When you get to the end of the roast open it up and repeat for the remaining roast. You’re opening it up like a pamphlet. Refer to the video linked above if you’re confused. Cover with plastic wrap and beat with meat mallet to pound the pork to an even levelness. Mince garlic cloves (8) with the rosemary (2 Tbsp). Place into...

  Pilaf Popular central Asian and middle eastern dish. High in nutrition, designed to be prepared and eaten communally. Ingredients 150ml cooking oil 1kg long grain  rice 1.5kg meat (lamb or any other kind of meat) 500g onions 500g carrots 2 tbsp salt 5 cloves of garlic raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional) Directions Put the cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out. Throw coarsely chopped meat into the cauldron and let it boil until it’s golden brown, then add a pinch of salt. Add the chopped onions, then wait 2 minutes and add the sliced carrots, boil for another 2 minutes. Add 500 ml of water diluted with tomato paste, boil for 5 minutes. Rinse the rice and put it into the cauldron but do not mix. Add another 500 ml of water diluted with tomato paste and wait until it is boiling. Reduce the heat to minimum, then add two table spoons of salt. Close the ca...

  Tuh'u Tuh’u (Akkadian for possibly “beetroot”) is an ancient Mesopotamian Spring festival dish, a lamb stew of sorts, extracted by historians at Yale Babylonian Collection from tablets from Babylonia, ca. 1740 BC. ⏲️ Prep time: 30 min 🍳 Cook time: 60-90 min 🍽️ Servings: 3 Ingredients 450 g of lamb leg meat, diced 4 tbsp of sesame oil, olive oil, or rendered fat 350 mL of prepared water 350 mL of sour-tasting beer (e.g. Weißbier) 1 large onion, chopped 2 cups of arugula, chopped ¾ cup of cilantro, chopped 2 tsp of cumin seeds, crushed or powdered 2 large beetroots, chopped 1 leek, minced or diced 3-9 cloves of garlic, minced or diced 1 Persian shallot (Akkadian:  samidu ; uncertain translation) 1 Egyptian leek (Akkadian:  suhutinnu ; uncertain translation) Coriander seeds for garnish Directions Add oil/fat to a large pot (preferably iron) and set over high heat. Sear lamb for several minutes in the oil/fat until lightly browned. Add onions and cook for 5 minutes Add be...

  Slow-cooked Lamb with Lemon You’ll need a good-sized lidded pot that can go in the oven for this. But if you don’t have that then you can use a large roasting tray with sides and cover it with foil, sealing it as best you can. It’s an excellent celebration or Sunday meal. Ingredients Lamb shoulder, or something similar, like lamb shank, preferably on the bone. Get something that will fit in your pot, with room for vegetables around it. For example, I usually get half a shoulder, 2 – 3 lbs., 1 – 1.5kg. a whole head of garlic 2 carrots 1 leek 1 onion 2 lemons oregano rosemary potatoes (optional) yoghurt (optional, to serve) fresh bread (optional, to serve) Directions On the night before:  Mix up some olive oil, the juice of half a lemon, the oregano, the rosemary, and some salt and pepper. Rub this mixture into the meat and leave it in the fridge overnight to marinate. The next day:  Heat the oven to 375°F/190°C/gas mark 5. Break apart the garlic. You can leave the skin o...

  Orange jam This jam is a traditional topping for the Polish  mazurek , but can be used as a generic sweet spread. Ingredients 4 medium sized oranges 1 lemon 1 1/2 cup sugar Directions Zest all fruit. Peel off the albedo (the white part under the skin). Blend the fruit (not too much, it doesn’t need to become an even mush, just cut up into small pieces). Combine the blended fruit, zest, and sugar in a pot. Bring to boil and boil for 30-40 minutes on low heat. The mixture will thicken as water evaporates. Note that it will thicken even further once it cools, so don’t boil for too long - it is expected to be still a little runny at the end of boiling.

  Paneer Tikka Masala Ingredients 250g cubes paneer 1 onion 1 capsicum 200ml tomato puree 1 tsp red chili powder 1 tsp turmeric powder 1 tsp coriander powder 1/2 tsp  garam masala  powder 100ml thick yogurt 1 tsp fenugreek powder dry fenugreek leaves cardamom cumin seeds shaved ginger 20ml garlic paste 1 bowl corn Directions Take a glass container, and mix the cubed paneers with half a teaspoon of red chili powder, turmeric powder, coriander powder, garam masala powder, fenugreek powder, and 50g yogurt. Let the mix marinade for at least an hour.  Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavor is transfused for about a minute or two. Now add chopped onions and tomat...