Garlic Confit

1 Head of Garlic peeled with root ends removed
Canola Oil

Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface and the garlic should not brown too much. Stir every 5 minutes. When the garlic is done, it should be soft and be able to be pierced with a knife. Keep the oil/garlic mixture in an airtight container.

**If you don’t have time to make the garlic confit you can just saute several cloves of minced garlic in oil for a few minutes.

Lamb Meatballs

1 pound ground lamb
2 tablespoons dijon mustard
2 Tablespoons honey
2 cloves of garlic confit – minced*
2 large handfuls of Stacy’s Pita Chips – crushed in a ziptop bag
1/4 bunch of flat leaf parsley – chopped
3 sprigs rosemary – chopped
2 eggs
1/4 cup Panko Bread Crumbs
Canola Oil

Greek Yogurt Sauce:

1/2 Cup Greek Yogurt
2 tavpblespoons of Dijon Mustard
1 tablespoon of Honey
Chopped Parsley
1 T of whole grain mustard

1. Combine the lamb, parsley, 1 egg, mustard, honey, rosemary, garlic confit, salt, pepper, and a handful of the finely crushed pita chips. Depending on the amount of lamb you use, you may need more or less pita chips to absorb the liquid in the meatballs. You’re looking for a loose moist texture.

2. Bake the meatballs in a 375 oven for 20 minutes

3. Let the meatballs cool for a few minutes and then it’s time to fry! Roll each meatball in flour, then an egg wash, then the panko/pita chips mixture.

4. Heat canola oil to medium high and lightly fry each meatball until just golden brown.

5. Serve with greek yogurt sauce.

Greek Yogurt Sauce

1. Combine all ingredients. Taste and adjust to your liking.

Garlic Confit Recipe (from Ad Hoc at Home – Thomas Keller)

1 Head of Garlic peeled with root ends removed
Canola Oil

Place all of the garlic cloves in a small sauce pan and cover with an inch of canola oil. Cook for about 40 min on low, small bubbles should slowly rise to the surface and the garlic should not brown too much. Stir every 5 minutes. When the garlic is done, it should be soft and be able to be pierced with a knife. Keep the oil/garlic mixture in an airtight container.

**If you don’t have time to make the garlic confit you can just saute several cloves of minced garlic in oil for a few minutes.

Individual Chocolate Pudding Cakes

Makes 6 single-serving cakes
1/3 cup unbleached all-purpose flour
1/4 cup sugar
2 tablespoons unsalted butter
4 ounces bittersweet chocolate, roughly chopped
3 tablespoons dutch process cocoa
3 large eggs, separated
1 cup whole milk
1/4 teaspoon salt

Place a rack in the center of the oven and preheat the oven to 350° F. Grease six 6-ounce ramekins and if you plan to invert the cakes onto serving plates, line the bottom with a circle of parchment paper. Set the prepared ramekins in a baking dish large enough to accommodate them with space in between and set aside.

In a large bowl whisk together the flour and sugar and set aside.

Melt the butter in a heat proof bowl over a pot of barely simmering water or in the microwave. Add the chopped chocolate and stir until the mixture is smooth (heat it in the microwave using low power if the chocolate does not all melt). Add the cocoa powder and egg yolks and stir until smooth. Gradually whisk in the milk until well-combined. Set aside to cool slightly.

Pour the liquid mixture over the the flour mixture and whisk until the batter is smooth.

In a clean dry bowl of an electric mixer, with clean dry beaters, beat the egg whites with the salt on medium-high speed until they hold stiff peaks. Carefully fold the whites into the batter and divide the batter evenly between the ramekins.

Pour very hot water in the baking dish until it comes halfway up sides of the ramekins. Take care not to splash water onto the batter.

Bake for 25-30 minutes, or until the cakes are puffy and the tops are dry. Do not overcook.

Carefully transfer the ramekins to a wire rack to cool for 5 minutes. Serve straight from the ramekin or run a small thin knife around the edges, then invert onto small plates.

Can be kept in the refrigerator, covered for up to 3 days.

Serving suggestion: Serve with a dollop of whipped cream, mascarpone, or vanilla ice cream, or dust the top with confectioners’ sugar.

Individual Lemon Pudding Cakes

3/4 cup granulated sugar
1/3 cup all-purpose flour
3 large eggs, separated
2 tablespoons unsalted butter, at room temperature
1 cup skim milk
5 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
Fresh raspberries or blackberries, for serving

Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.

In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with the berries.

MAKE AHEAD The lemon pudding cakes can be refrigerated for 2 days.

Barbecue Shrimp with Cheese Grits

2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil
Cheese Grits, for serving

Cheese Grits:
4 cups low-sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
Kosher salt and freshly ground pepper

In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.

Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
MAKE AHEAD The barbecue sauce can be refrigerated for up to a week.

For cheese grits:
In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.

Teaism’s Miso-glazed Sweet Potatoes

Bake the sweet potatoes:

4 large sweet potatoes
Canola oil, as needed

Preheat the oven to 400 degrees. Peel the sweet potatoes and chop them into 1½-inch chunks. Toss with enough canola oil to coat the potatoes lightly but evenly. Add the potatoes to a small baking pan; you want to crowd the potatoes in the pan to help them steam. Bake for 25 minutes, then let cool.

Make the sesame-miso dressing:

1?3 cup yellow miso paste
2?3 cup tahini
1 cup water
¼ cup mirin
3 tablespoons sugar

Mix all the ingredients in a large bowl. Whisk until completely blended. Taste and adjust seasoning with sugar. This dressing is best if it’s prepared and kept overnight to allow the flavors to mingle.

To serve, portion the baked sweet potatoes onto each plate, and drizzle with sesame-miso dressing.

Cabbage and Winter Squash Soup with Farro

1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 small celery stalk, with leaves, chopped
2 teaspoons chopped fresh sage
4 large garlic cloves, minced
1 pound green cabbage, cored and shredded
Salt and freshly ground pepper
1 pound butternut squash, peeled, seeded and diced (about 2 cups)
A bouquet garni made with a few sprigs each thyme and parsley, 2 sage leaves and a Parmesan rind
Generous 1/2 teaspoon dried rosemary, crumbled
1 (14-ounce) can chopped tomatoes, with liquid
1/2 cup farro (spelt), cooked
Freshly grated Parmesan for serving

1. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.

2. While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

Yield: Serves six.

Advance preparation: The farro can be cooked three days ahead. The finished soup keeps well and gets even better over two or three days.

Turkey and Tomatillo Chili

1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 cups cooked cannellini beans
6 cups chicken stock
1 jar green salsa

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

Add beans, salsa, and the chicken broth to the and simmer for 15 minutes.

Slow-Cooked Barbacoa

4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.

If possible,WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don’t have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.

Note: This recipe makes roughly 30 tacos, give or take. You can make two recipes back to back in your slow cooker for the initial 4 hour cooking time (or two slow cookers at the same time) and then add the meat to the same slow cooker to sit overnight since the meat will have reduced in size. This will allow 60 tacos of meat to be finished up at the same time.

Finnish Meatballs

¾ cup whole milk
3 slices white bread, crusts removed
6 ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild
and buttery Gouda-style cheese
1½ cups loosely packed fresh parsley leaves, finely minced
¾ cup finely minced onion
2 large eggs
2 teaspoons salt
½ teaspoon ground white pepper
¼ teaspoon freshly ground black pepper
1 tablespoon ground allspice
1 pound lean ground beef
1 pound ground pork
½ cup flour
¾ cup chicken or beef broth
¼ cup vegetable oil, or as needed
½ cup heavy cream.

1. In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.

2. Grate cheese on large holes of a box grater and place in large bowl. Add parsley, onion, eggs, salt, white pepper, black pepper and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread. Knead by hand or mix with a large wooden spoon until well-blended.

3. Spread flour on a plate. Roll meat mixture into 1½-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering.

4. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake pan to turn meatballs. Continue until well browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and heat just until warmed. If desired, serve with small potatoes or egg noodles that have been tossed with butter and parsley.

Yield: 8 servings.

Lamb and Chickpea Meatballs


1 cup tahini
1/2 cup canned chickpeas, drained and rinsed
Freshly squeezed juice of 1 lemon
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt, more as needed
Pinch cayenne

For the meatballs:
1/2 cup canned chickpeas, drained
3/4 pound ground lamb
3 scallions, white and light green parts only, finely chopped (3 tablespoons)
2 garlic cloves, finely chopped
1/2 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne

1/2 cup olive oil, for pan-frying.

1. To make the sauce, combine ingredients in a food processor. With motor on “purée,” add 1/2 to 3/4 cup water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus.

2. For the balls, in a large bowl, mash 1/2 cup chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4-inch balls.

3. Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden brown all over and just cooked through, 5 to 6 minutes. Transfer to a plate lined with paper towels. Serve immediately, with sauce on the side.

Veal Meatballs with Parmesan

1 pound ricotta cheese
1 pound ground veal (triple ground by butcher or at home), chilled
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon salt, or as needed
Freshly ground black pepper
Freshly grated nutmeg, as needed
Vegetable oil for frying
1 cup flour, or as needed
4 cups mild tomato sauce.

1. Wrap ricotta in cheesecloth a day before serving and place in a sieve set over a bowl. Weight cheese, cover and refrigerate overnight. (Cheese should then have consistency of tofu.)

2. The next day, combine all ingredients except oil, flour and sauce in a bowl and mix with hands until completely smooth, pale and homogenized, about 4 minutes. Test seasoning by frying a bit in hot oil. It should taste assertively salty (braising in sauce tames seasoning); adjust salt if needed. Cover and chill before shaping into meatballs.

3. Dust a baking sheet and your hands with flour. Keep remaining flour nearby in bowl. Gently form meat into nine balls. Place on baking sheet, cover with plastic wrap and refrigerate until chilled, about 1 hour.

4. Place about 1 1/2 inches oil in large skillet over medium-high heat. When oil is hot, fry meatballs, moving them as little as possible. When bottoms are golden brown, after about 2 minutes, gently turn them. Fry until uniformly brown on all sides. Meanwhile, heat sauce in pot over medium-low heat and when meatballs are done, remove from oil with slotted spoon and add to sauce.

5. Simmer over medium-low heat for at least 30 minutes; they can remain in the sauce for hours. Season with salt and pepper to taste. Can be refrigerated overnight, and gently reheated. Serve meatballs in sauce alone, or over pasta, with grated Parmigiano-Reggiano passed separately.

Yield: 4 servings.

Lamb Meatballs with Mint

For the sauce:
1/3 cup extra-virgin olive oil
1 Spanish onion, diced
6 garlic cloves, minced
2 28-ounce cans peeled plum tomatoes
¾ teaspoon kosher or coarse sea salt

For the meatballs:
½ small baguette (6 ounces), crust trimmed
6 tablespoons extra-virgin olive oil
½ large Spanish onion, diced
8 garlic cloves, minced
2 pounds ground lamb
1 pound ground pork
1½ cups grated pecorino Romano cheese, more for serving
1 cup chopped fresh parsley
¾ cup chopped fresh mint
1½ teaspoons freshly ground black pepper
1½ teaspoons kosher or coarse sea salt
¾ teaspoon crushed red pepper flakes
1 cup dry red wine

For the crostini:
½ baguette, sliced on a bias
2 tablespoons extra-virgin olive oil.

1. Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil. Add onions and sauté until soft, about 6 minutes. Add garlic, and cook for 1 minute longer. Stir in tomatoes and salt and reduce heat to medium-low. Simmer sauce, occasionally mashing tomatoes against side of pot with a wooden spoon, until they break down and sauce thickens, about 25 minutes. Let cool slightly.

2. Pass sauce through coarsest disc of a food mill, or purée it until smooth in a food processor or blender. Return sauce to pot.

3. Prepare meatballs: Soak baguette in enough water to cover until soft and falling apart. Squeeze dry. In a very large skillet over medium heat, warm 3 tablespoons oil. Add onions and sauté until translucent but not browned, about 8 minutes. Add garlic, stir well, and turn off heat. Let cool.

4. Heat oven to 325 degrees. In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, onion mixture and bread. Using your hands, mix well. Form mixture into 1¾-inch meatballs.

5. Add remaining oil to pan, and warm it over medium-high heat. Fry meatballs, turning on all sides, until well browned. Transfer meatballs to platters lined with paper towels.

6. Add wine to skillet, and let it simmer for a few minutes, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Pour wine into tomato sauce and add meatballs. Cover pot and bake for 30 minutes.

7. Just before serving, heat broiler. Brush baguette slices with olive oil. Toast them under broiler until golden around edges, about 1 to 2 minutes per side. Serve meatballs with sauce, crostini and extra cheese.

Italian Meatballs

2 pounds ground beef
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil.

1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

Yield: About 16 meatballs.

White Beans with Onion Confit

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
10 garlic cloves, thinly sliced
1 scant tablespoon chopped rosemary
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
Two 15-ounce cans cannellini beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
1 cup water
1/4 cup freshly grated Parmigiano-Reggiano

In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.

MAKE AHEAD The cooked white beans can be refrigerated overnight. SERVE WITH Crusty bread.