Egg Drop Soup

1 1/2 cups of bone broth or stock
1 large egg
fish sauce (optional, but I always use it to boost umami)
salt
1 scallion, thinly sliced (optional)
cilantro leaves (optional)
hot chili peppers, thinly sliced (optional)

In a small saucepan, bring your bone broth to a rolling boil over medium-high heat. Flavor it with fish sauce and/or salt to taste. Remember: it’s only as savory as you make it.

Crack the egg in a small bowl and season with a few additional drops of fish sauce and a pinch of salt. Whisk well with a fork.

Remove the bone broth from the heat and stir the soup with a heat-proof spatula as you slowly pour in the whisked egg. The egg should cook on contact with the hot liquid even though you’ve removed the saucepan from the heat. The eggs should be soft and wispy rather than overcooked and chunky (ick!).

Transfer the soup to a bowl. (I won’t tell anyone if you use the same bowl that you whisked your egg in.) The soup tastes delicious as-is, but you can fancy it up with your favorite add-ins. My favorite garnishes include sliced spicy peppers (like red jalapeños!), minced scallions, and cilantro leaves.

Pressure Cooker Kalua Pig

3 bacon slices
5 pound bone-in pork shoulder roast
5 peeled garlic cloves (optional)
1½ tablespoons Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon Alaea Red Hawaiian Fine Sea Salt)
1 cup water
1 cabbage, cored, and cut into 6 wedges

Drape three pieces of bacon on the bottom of tge pot. Press the “Sauté” button and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with three pieces of bacon, crank the burner to medium, and start frying your bacon.)

Slice the pork roast into three equal pieces. If you’ve got some garlic on hand, use it! With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.

Carefully measure out the amount of salt you use. For this recipe, follow Judy Rodger’s rule of thumb: use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)

Sprinkle the salt evenly over the pork. As you’re seasoning the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.

Place the salted pork on top of the bacon, keeping the meat in a single layer.
Pour in the water. Check your pressure cooker manual to see what the minimum amount of liquid is for your particular model, and adjust accordingly.

Cover and lock the lid.

If you’re using an Instant Pot, select the “Manual” button and press the “+” button until you hit 90 minutes under high pressure. Once the pot is programmed, walk away.

If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.

When the stew is finished cooking, the Instant Pot will switch automatically to its “Keep Warm” mode. If you’re at home, press the “Keep Warm/Cancel” button to turn off the cooker and let the pressure come down naturally quicker.

If you’re using a stove-top pressure cooker, remove the pot from the heat. In either case, let the pressure release naturally (which will take about 15 minutes).

Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under pressure for another 5-10 minutes to get the right texture.

Transfer the cooked pork to a large bowl, and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.

Chop the cabbage head into six wedges and add them to the cooking liquid.

Replace the lid and cook the cabbage under high pressure for 3-5 minutes. When the cabbage is done cooking, activate the quick release valve to release the pressure.

While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it on the pork and serve.

Notes

The leftovers can be kept in the fridge for 4 days or frozen up to several months. Pro-tip: Crisp up the leftover pork in a skillet for a crunchy, porky delight!

courses dinner

Pressure Cooker Carnitas

3 pounds boneless pork shoulder roast
2 teaspoons Diamond Crystal brand kosher salt, more to taste
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoons crushed dried oregano leaves, preferably Mexican
1 medium orange (I like using Cara Cara)
6 garlic cloves, peeled
1 large yellow onion, peeled and quartered
1 dried bay leaf
1 tablespoon ghee, avocado oil, lard, or favorite high temperature cooking fat (optional)
1 small white onion, finely diced
2 tablespoons cilantro, minced
1 head butter lettuce, leaves removed, washed and spun dry (Siete’s grain-free tortillas are awesome as well.)
2 Hass avocados, peeled and sliced
1-2 radishes, thinly sliced
2 jalapeño peppers, sliced (optional)
1 cup salsa
3 limes, quartered
Instructions

Grab your boneless pork shoulder roast (a.k.a. Boston butt) and cut it into 2-inch cubes.

Plop the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano. Toss well to coat. Then, transfer the seasoned pork to the Instant Pot insert.

Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith, ’cause that stuff is bitter. Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf.

Cut the bald orange in half and juice it. Pour the juice into the Instant Pot insert and stir to distribute.

Place the insert into the Instant Pot and lock the lid. Make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes.) Then, let the pressure release naturally (about 20 minutes).

If the pressure hasn’t completely released after 20 minutes and you’re hungry, manually vent the pressure by turning the release valve on the lid. Open the lid and discard the garlic, onion, and bay leaf. Taste for seasoning and add salt if needed. You can shred and serve the pork as-is, or store it in the fridge (with all the liquid/fat) for up to 4 days (or in the freezer for up to 3 months).

If you prefer crispy carnitas, heat up a large cast iron skillet over medium heat with a tablespoon of your favorite cooking fat.

Grab the pork out of the fridge and dig out the pieces of carnitas. Shred the meat up with your fingers.

Once the pan is hot, add the pork and fry, stirring occasionally, until it reaches your desired crispness.

While the pork is getting crispy, combine the diced white onion and cilantro in a bowl. Also, wash some butter lettuce leaves, slice up the avocados, radishes, and jalapeños. Grab your favorite salsa, and cut up some lime wedges.

Last but not least, grab your plate and assemble your own delicious tacos!

Pressure Cooker Ground Beef Chili

1 tablespoon avocado oil, ghee, or cooking fat of choice
1 large yellow onion, diced
1 small red bell pepper, diced
Kosher salt to taste
2 tablespoons tomato paste
4 garlic cloves,minced
2 pounds ground beef (85% lean, 15% fat)
3 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes, drained
1/2 cup chicken broth or bone broth
2 teaspoons fish sauce
1 tablespoon apple cider vinegar (optional)

Toppings:
Sliced avocado
Slivered scallions
Finely diced white onions + minced cilantro
Unsweetened coconut yogurt
Lime wedges

Press the sauté button on the and wait for the metal insert to heat up. Once the insert is hot, add 1 tablespoon of fat and swirl it around.

As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.

Cook for 3 minutes, stirring frequently, until the vegetables are softened.

Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.

Add in the ground beef along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.

When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper (optional).

Combine well to distribute the fragrant spices.

Toss in the drained diced tomatoes, broth, and fish sauce.

Stir everything well, making sure the liquid reaches the bottom of the insert.

Lock the lid and cook under high pressure for 15 minutes. (In other words, press the “Manual” or “Pressure Cook” button and set the time for 15 minutes under high pressure.)

When the chili is finished cooking, release the pressure manually if you’re itching to eat it right away. Otherwise, you can let the pressure come down naturally and chow down when you’re ready.

Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.

Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!

Silken Comfort Tofu

1 tablespoon peanut oil, Chinese if possible
2 shallots, sliced thin
3 cloves garlic, chopped
1 teaspoon Chinese chili-garlic sauce
1/4 cup fish sauce
1 tablespoon natural peanut butter
1/4 cup hot water
1 teaspoon sugar (optional)
1 pound silken tofu, cubed
4 green onions, sliced
1/2 cup chopped cilantro
1/4 cup basil chiffonade, use Thai basil if possible
Chili oil for drizzling

Heat the peanut oil in a large skillet and saute shallots until golden.

Add sliced garlic and sizzle briefly.

Add chili-garlic sauce and fry until fragrant.

Add fish sauce and sizzle until nearly evaporated.

Stir in peanut butter, so mixture forms a rough paste.

Whisk in hot water (and sugar, if using)—the consistency of the mixture should be between a thick sauce and a loose paste. Gently stir in the tofu, trying to keep cubes intact as much as possible.

Stir in green onions, cilantro, and basil and heat through. Drizzle with chili oil and serve with brown or basmati rice.

Skillet Tamarind Chicken

Marinade:
1/2 cup (120 g) thick full-fat yogurt
2 tablespoons (28 g) ginger garlic paste
1 teaspoon chili powder
1/2 teaspoon turmeric
2 tablespoons (30 ml) oil
2 teaspoons (12 g) salt
6 large chicken thighs

Tamarind Masala Sauce:
2 tablespoons (10 g) coriander seeds
1 tablespoon (6 g) cumin seeds
1 teaspoon peppercorns
1/2 teaspoon fenugreek seeds (meethi)
10-12 whole red chiles, to taste
2 tablespoons (16 g) white sesame seeds
1/2 cup (100 g) thick tamarind pulp, or 2 tsp (9 g) tamarind paste mixed in 1/2 cup (120 ml) water
2 tablespoons (30 ml) vegetable oil
10–15 pearl onions
1/3 cup (80 g) ketchup (Or Maggi Hot and Sweet sauce)
1 tablespoon (14 g) tomato paste (optional)
1 teaspoon salt
Chopped fresh cilantro, for garnish
Lemon wedges, for garnish

To make the marinade, combine all the marinade ingredients in a large mixing bowl. Mix well. Add the chicken to the bowl, turn to coat, cover and let marinate in the refrigerator for at least 3 hours or overnight (overnight is best).

To make the sauce, toast the coriander seeds, cumin seeds, peppercorns, fenugreek seeds and whole red chiles in a skillet over low heat until you smell the spices, about 1 minute. Do not let the spices burn.

Turn off the heat, add the sesame seeds to the hot pan and stir for a minute or two.

Transfer to a blender along with the tamarind pulp and blend to a very smooth paste. Don’t add any water.

Add the oil to a heavy-bottomed cast-iron skillet or kadai and let it get hot over high heat. Add the chicken with the marinade mix. Let it sear and cook and one side.

After about 2 minutes, turn the chicken and sear it for another 3 minutes. Then add the pearl onions and toss and brown them.

Add the sauce, ketchup, tomato paste and salt, cover the pan and cook the chicken over medium heat for 20 minutes until it is fork tender.

Open and check if the chicken is completely cooked. Then uncover the pan and let it dry down until all the sauce sticks to the chicken, tossing occasionally.

Serve garnished with some chopped cilantro and a drizzle of lemon juice, with rice or naan.

Napa Cabbage with Hot Bacon Dressing

1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8 thick slices bacon, cut into 1/ 4-inch lardons
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten

Place the cabbage in a large mixing bowl.

Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.

Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute.

Stir in the vinegar and water and bring to a boil. Season with the salt.

Gradually – and slowly! – whisk this mixture into the egg. Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix.

Add more dressing as desired. Serve with grilled pork chops, roasted potatoes and beer.

Coconut Slaw

1 head of green cabbage, shredded
1/2 head of red cabbage, shredded
1 large carrot, shredded
2 red bell peppers, julienned
1 bunch cilantro leaves, finely chopped
2 cups toasted unsweetened coconut flakes
1 can of coconut milk
2 tablespoons lime juice
2 tablespoons agave syrup
2 tablespoons sherry vinegar
1/4 cup olive oil
2 teaspoons salt
2 teaspoons black pepper

Mix vegetables and coconut evenly.

Blend dressing ingredients until smooth.

Combine dressing with slaw mix. Salt to taste.

Picadillo with Coconut Slaw

1/2 cup vegetable oil
2 pounds ground beef
1 yellow onion, diced
2 red bell peppers, diced
2 green bell peppers, diced
1 tablespoon garlic, minced
2 bay leaves
1 cup green olives
1 cup mixed raisins
1 quart tomato sauce
1 tablespoon cumin
1 tablespoon kosher salt
1/2 tablespoon ground black pepper

Heat oil over med-high heat. Add beef, cook until browned and crumbled.

Add onions & bell peppers, cook 5-6 min. Then, add garlic, bay leaves, olives, raisins, cook 3-4 min.

Finally, add spices and seasoning, reduce heat to low, simmer 10-12 min.

Remove from heat, and serve with black beans, rice, and coconut slaw (see related recipe).

Butter Poached Scallops en Papillote

Serves 4

Handful of baby spinach
Salt and freshly ground black pepper
4 teaspoons finely chopped preserved lemon, rind only, rinsed and dried
6 tablespoons (3/4 stick) unsalted butter, divided
16 sea scallops, preferably all a similar size, patted dry
16 grape or cherry tomatoes, halved
4 tablespoons dry white wine

Preheat the oven to 475°F and place a rack in the center position.

Cut four 15-inch squares of parchment paper.

Assemble each pouch: Place a few spinach leaves in the center of the paper, season lightly with salt and pepper (but go easy—the lemon is salty), add 1 /2 teaspoon of lemon and scatter with 1 /2 teaspoon of butter cut into bits.

Arrange 4 scallops over the butter, top with another 1 /2 teaspoon of lemon and 8 tomato halves; season lightly with salt and pepper.

Add 1 tablespoon of wine and finish with 1 tablespoon of butter cut into bits.

Pull up the corners of the parchment to encase the ingredients in a hobo sack and tie it with kitchen twine. Place the pouches on a baking sheet. Cook the pouches for 8 minutes.

Place each pouch in a soup bowl. Untie the packets, being careful of the steam, and serve immediately.

Swedish Almond Layer Cake

6 egg whites (reserve the yolks for the frosting)
200 grams superfine (caster) sugar, divided
200 grams almond flour
1/4 teaspoon almond extract
2 tablespoons all-purpose flour

For the frosting

200 milliliters heavy whipping cream
75 grams superfine (caster) sugar
6 egg yolks (from above)
2 1/2 tablespoons cornstarch
1 tablespoon vanilla extract or vanilla bean paste
150 grams unsalted butter, softened

First, make the custard for the frosting (it needs to cool fully): Whisk together the cream and sugar in a heavy-bottomed saucepan and cook over medium-low heat until just barely simmering.

In a large heatproof bowl, whisk together the egg yolks, cornstarch, and vanilla extract.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly so as to not cook the eggs.

Once combined, transfer the custard back into the pot and cook over medium-low heat (whisking constantly) until the mixture thickens and coats the back of a spoon. This will take about 5 minutes, or more depending on the heat level.

Once thickened, transfer the custard back to the heatproof bowl, place a piece of plastic wrap over the surface (so a skin doesn’t form), and let cool fully in the fridge.

While the custard cools, make the cake. Preheat the oven to 350? and grease and flour (or line with parchment) two 8″ round cake pans.

In a clean bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff.

Scatter half of the sugar over the egg whites and whisk to combine.

Whisk in half of the almond flour (the mixture will deflate slightly at this point; that’s fine).

Using a spatula, fold in the remaining sugar, almond flour, almond extract, and all-purpose flour.

Divide the batter between the prepared pans and bake for 25 minutes.

Remove from the oven and let cool for 10 minutes before turning out onto a wire rack to cool completely before frosting.

Finish the frosting by beating the softened butter until very light and fluffy.

Slowly add the cooled custard with a pinch of salt and beat until spreadable. If it seems too soft, chill in the fridge for 20 minutes then try beating it again.

To assemble the cake, spread a layer of frosting over the first cake layer, top with the second cake layer, then frost the tops and sides.

Amaretti

Makes about 20 cookies

3/4 ounce (20g) dry apricot kernels (or use 3/4oz/20g ground almonds plus 1 1/2 teaspoons almond extract
1 3/4 cups (200g) powdered sugar, sifted, plus more for rolling
1 3/4 cups 1 tablespoon (180g) ground almonds
2 1/2 ounces (70g) egg whites (about 2 egg whites)

In a food processor or spice grinder, grind the apricot kernels together with 1 tablespoon of the powdered sugar until you have a fine meal. (Or mix the 20 g 3/4oz ground almonds plus 1 1/2 teaspoons almond extract).

Transfer to a large bowl and add the 180g| 1 3/4 cups + 1 tablespoon ground almonds and the rest of the sugar. Stir to combine.

In a smaller glass or metal bowl, beat the egg whites to stiff peaks. Fold them into the dry ingredients until it all comes together into a sticky but even ball of dough.

Cover the bowl with cling film and refrigerate for 1 hour.

Next, preheat the oven to 180°C |350°F |gas mark 4 and line a baking tray with parchment.

Scoop a scant tablespoon of dough (about 20g | 3 /4oz) and work it between your palms to form a ball. Roll it in icing sugar, shake off any excess, flatten it slightly and set it onto the lined baking tray. Repeat with the rest. Ensure a couple of centimeters between each cookie—if one tray is not enough, bake in 2 batches, keeping the remaining dough in the fridge while the first batch bakes.

Place the tray in the upper middle part of the oven. Bake for 18 minutes, or until golden and wrinkly. Transfer to a rack to cool completely. Store in an airtight container or metal tin for up to 2 weeks.

Note: Apricot kernels, or else bitter almonds (armelline), are definitely worth seeking out for this recipe. They are known for being poisonous when ingested in high amounts, but the dose listed here is far from lethal. If you can’t find them, a few drops of almond extract make a fine substitution; just use more almond meal to make up for the weight difference.

Turmeric-Coconut Milk Elixer

1/2 a turmeric root, grated and chopped
1/2 teaspoon grated nutmeg
1/2 teaspoon dried cinnamon
1/2 teaspoon cardamom
1 cup coconut milk

Add one cup of coconut milk to a pouring pan.

Peel and then grate one small turmeric root, before chopping slightly and adding to the pan.

Grate a little nutmeg, and then add it to the pan together with the cinnamon and cardamom.

Keep on a low heat stirring regularly for around five minutes until slightly steaming. Do not boil as the milk will burn.

Check for taste and add more spice as required.

Once ready, use a wooden spoon to strain the turmeric from the liquid as you transfer into a cup. For extra comfort, warm the cup with hot water before pouring the liquid from the pan. Makes one serving.

Bulletproof Coffee

2 1/2 heaping tablespoons ground Bulletproof Coffee Beans
1 teaspoon – 2 tablespoons Brain Octane Oil
1-2 tablespoons grass-fed, unsalted butter or grass-fed ghee.
Directions:

Make your coffee. Brew 1 cup (8-12 ounces) of coffee using filtered water with 2 1/2 heaping tablespoons of freshly ground Bulletproof Coffee Beans. Use a French Press for ease of use and to preserve beneficial coffee oils that paper filters keep out.

Add Brain Octane Oil. Add 1 teaspoon to 2 tablespoons of Brain Octane Oil (start slow with this stuff – it’s powerful!)

Add grass-fed butter or ghee. Add 1-2 tablespoons of grass-fed, unsalted butter or grass-fed ghee. Make sure your butter is unsalted. Salty coffee is gross.

Blend. Mix it all in a blender for 20-30 seconds until it looks like a creamy latte. There will be a good amount of foam on top.