Ground Beef Chili

1 large yellow onion
1 medium red bell pepper
1 medium green bell pepper
3 cloves garlic
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened natural cocoa powder
2 teaspoons dried oregano
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can fire-roasted diced tomatoes
1 1/2 cups low-sodium beef broth or water
1 tablespoon apple cider vinegar
For serving (optional):

1 medium avocado, diced
2 medium scallions, thinly sliced
1/2 cup coarsely chopped fresh cilantro

Prepare the following, placing them all in the same bowl: Dice 1 medium yellow onion. Core, seed, and dice 1 red and 1 green bell pepper. Mince 3 garlic cloves.

Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef, season with 1 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.

Add the onion, bell pepper, and garlic and cook until softened, 7 to 8 minutes. Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cocoa powder, 2 teaspoons dried oregano, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper and stir to coat the beef. Cook for 2 minutes.

Stir in 1 can fire-roasted diced tomatoes and their juices and 1 1/2 cups beef broth or water. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 40 minutes. Meanwhile, prepare any desired toppings like diced avocado, thinly sliced scallions, and fresh cilantro leaves.

Remove the chili from the heat and stir in 1 tablespoon apple cider vinegar. Serve topped with the avocado, scallions, and cilantro if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Bostock

1 1/2 tablespoons, plus 2 tablespoons sugar
3 tablespoons water
1 tablespoon rum, kirsch, or amaretto liqueur
a few drops orange flower water, (optional)
6 slices brioche, challah or firm-textured white bread, such as pain de mie, cut in 1/2-inch (2cm) slices
6 ounces (170g) almond paste
2 large eggs, at room temperature
a few drops pure almond extract, (optional)
1/2-3/4 cup (40-60g) sliced almonds
powdered sugar

In a small saucepan, heat the 1 1/2 tablespoons of sugar with the water, stirring until the sugar is dissolved. Remove from heat and add the liquor and a few drops of orange flower water, if using.
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper (or leave it unlined) and place the slices of bread on it.

In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl with a spatula, beat the almond paste with the remaining 2 tablespoons of sugar, the eggs, and a few drops of almond extract, if using, at medium-high speed until smooth. But avoid whipping it up; mix it just until most of the lumps are removed. (A few little ones won’t matter.)

Brush each slice of bread generously with the syrup, enough so it saturates the bread all the way through. Spread each piece of bread with the almond topping then sprinkle sliced almonds over the top.

Bake until the tops of the Bostock are well-browned. I begin checking them at the 6-minute mark but they can take up to 10 to 12 minutes so best to rely on visual clues rather than precise minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature.

Note: The almond topping can be made in advance and refrigerated up to one week. Let come to room temperature before using.

Almond-Crusted Chicken Parmesan

4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping

Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.

Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.

Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.

In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.

Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Top with basil and more Parmesan before serving.

Cauliflower Cheese Casserole

FOR THE MAC & CHEESE
Butter, for baking dish
2 medium heads cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
Kosher salt
1 c. heavy cream
6 oz. cream cheese, cut into cubes
4 c. shredded cheddar
2 c. shredded mozzarella
1 tbsp. hot sauce (optional)
Freshly ground black pepper

FOR THE TOPPING
4 oz. pork rinds, crushed
1/4 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley, for garnish

Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.

Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.

Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.

Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.

Garnish with parsley before serving.

Loaded Baked Potato Soup

1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 cup (2 ounces) chopped white or yellow onion
2 large garlic cloves, minced or grated, about 1 tablespoon
1 1/2 pounds russet potatoes (2 to 3 medium), peeled and diced (or try cauliflowere)
4 cups no-salt chicken or vegetable low-sodium chicken broth
1/2 cup reduced-fat sour cream
1/2 cup (2 1/4 ounces) shredded extra-sharp cheddar cheese, divided
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup snipped fresh chives or finely chopped scallion greens, for serving
1/4 teaspoon ground white pepper
1/4 teaspoon kosher salt (optional)

Set a paper towel-lined plate or a rack near the stove. In a large saucepan over medium heat, add the oil and heat until shimmering. Add the bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, leaving the oil and bacon drippings in the pan.

Add the onion to the pan and cook, stirring, until starting to soften, about 3 minutes. Add the potatoes and broth and bring to a boil. Reduce the heat to medium-low to maintain a simmer. Cook until the potatoes are tender, about 15 minutes.

Using a slotted spoon, transfer about half the potatoes to a bowl and mash until almost smooth but still a little chunky. Return the potatoes to the pan along with the sour cream, 1/4 cup (about 1 ounce) of the cheese and the pepper.

Cook, stirring, until the cheese is melted and the soup is heated through, about 2 minutes. Taste and adjust seasoning, if needed.

Ladle the soup into bowls, garnish with the crumbled bacon, the remaining cheese and the chives or scallion greens, and serve.

Bucatini all’Amatriciana

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.

Add the onion to the pan and saute over medium heat for five minutes.

Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.

Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

Classic Cacio e Pepe

3/4 pound linguine
1 cup grated pecorino cheese
2 tablespoons unsalted butter
2 teaspoons coarsely ground smoked or regular peppercorns
Salt

In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.

Coconut Rice (Savory or Sweet)

1 cup long-grain white rice, such as jasmine
3/4 cup coconut milk
1 scant tablespoon sugar
1/2 teaspoon kosher salt, plus more to taste
3/4 cup water

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

This becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of the pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.

Classic Fettuccine Alfredo

Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water.

Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

Chili Oil Noodles

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Skillet-Baked Pasta with Sausage and Ricotta

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Mee Goreng

500 gr Yellow egg noodles
3 large eggs
3 Tbsp cooking oil – divided
1 leek – optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp – peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato – quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce – and more to taste
2 Tbsp sambal oelek – optional, or use homemade chili paste
1/2 tsp ground white pepper

Aromatics to grind/chop in food processor:
4 shallots – or use 1 small onion, diced
4 cloves garlic – finedly minced
5 candlenuts – optional (or sub with macademia nuts)

Garnish:
Fried shallots crisp – (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later. Use 1/2 lbs (250 gr) dry noodles and it will give you close to 500 grams of cooked noodles.

Place the shallots, garlic in food processor and finely chopped them or you can chop by hand too. If using candlenuts or macadamia nuts, processed them into a paste consistency you can use a bit of oil to get it going.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside
Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add aromatics you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of hot water to help soften the cabbage, cover with a lid and cook for about 1 minute. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng if you want and serve immediately.

As a vegetarian alternative, using fried tofu puffs or firm tofu in 1/2 inch chunk; 3 small bok choy, ends trimmed, chopped; 1 1/2 cups fresh bean sprouts; and 2 tomatoes, cut into wedges.

Nasi Goreng

4 large eggs
2 Tbsp butter – or margarine
1 tsp shrimp paste – optional
1 Tbsp chili paste – optional
3 shallots – peeled and thinly sliced
4 cups cooked white rice – it has to be at least room temperature or cold is fine too
2 cups leftover cooked meat – shredded or diced
3 Tbsp Indonesian sweet soy sauce/ kecap manis
1 Tbsp soy sauce – or more to taste
1/2 cup green peas – thawed if frozen
Salt to taste

Serve with:
Fresh cucumber slices
Fresh tomato slices
Prawn/ Shrimp crackers
Crispy fried shallots / bawang goreng
2 stalks green onions – finely chopped
Sambal kecap pedas – optional

Make the fried eggs to your preference.

Preheat a wok or large pan. Melt the butter. Add shrimp paste (if using) and stir fry for about 1 minute.

Add shallots an chili paste (if using) and stir fry for 3 minutes.

Add meat and chili (if using). Stir to mix everything.

Add the rice, kecap manis and soy sauce, continue to stir until all the rice grains pick up the brownish color from the kecap manis. Have a taste and season with a bit of salt to your taste if needed.

Garnish with the chopped green onion, sprinkle with crispy shallots / bawang goreng. Top with fried eggs. Put few slices of cucumber and tomatoes and some prawn crackers. Serve immediately.

As a vegetarian alternative, using fried tofu puffs or firm tofu in 1/2 inch chunk; 3 small bok choy, ends trimmed, chopped; 1 1/2 cups fresh bean sprouts; and 2 tomatoes, cut into wedges.

Jambalaya

6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and julienne
1 cup coarsely chopped celery
1 teaspoon minced garlic
1/2 pound medium shrimp, peeled and deveined
1/2 pound cubed boiled ham
1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices (optional)
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth
Salt and cayenne
2 bay leaves
1 cup long-grain rice, uncooked

Hot sauce, for serving

Heat butter in a large, heavy pot over medium heat. Add onions, bell peppers, celery and garlic. Cook, stirring, until they are soft and lightly golden, 6 to 8 minutes.

Add shrimp and ham, and sausage if using. Cook for 2 to 3 minutes, or until shrimp turn pink. Stir in tomatoes and chicken broth. Season to taste with salt and cayenne. Add bay leaves and rice. Cover and reduce heat to medium-low. Cook until rice is tender and all liquid is absorbed, about 25 minutes.

Remove the bay leaves and serve. Pass the hot sauce!

Pasta e Ceci

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

Slow Cooker Pasta Fagioli

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium sweet onion, diced
4 cups chicken stock
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

3/4 cup ditalini pasta
1/2 cup shaved Parmesan
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.

Serve immediately with Parmesan, garnished with parsley, if desired.

Baked Ziti with Meatballs and Burrata

1 pound ziti pasta
3/4 pound ground beef
3/4 pound ground pork
1/3 cup Panko
2 large egg yolks
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1/3 cup dry red wine
1 (32-ounce) jar marinara sauce
3 tablespoons chopped fresh basil

3 tablespoons chopped fresh parsley leaves
8 ounces burrata cheese, torn into large pieces

Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.

In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.

Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet.

Stir in wine, scraping any browned bits from the bottom of the skillet.

Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.

Spread pasta mixture into the prepared baking dish; top with burrata.

Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.

Serve immediately.

Note: can also use Trader Joe’s party size mini meatballs.

Perfect Mashed Potatoes

1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
1/2 teaspoon salt
4 tablespoons (60 ml) heavy cream
2 tablespoons (30 g) butter
1 tablespoon milk (or more)
Salt and pepper

Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

Notes:

Always put potatoes in cold water to start, then bring to a boil. That way the potatoes cook more evenly.

This recipe is easily doubled.

Creamed Corn

6 ears fresh corn
2 tablespoons butter
Sliver of garlic
Sea salt
3/4 cup milk
1/4 cup heavy cream
Fresh sage leaves or chopped parsley, for garnish

Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.

Notes: Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.

Quick Coconut Curry Noodle Soup

1 Brooklyn Delhi Golden Coconut Curry Simmer Sauce
1 (13.5 ounce) can coconut milk
2 cups mild vegetable stock
2 lbs chopped veggies of choice (i.e. carrots, broccoli, sturdy greens like kale)
2 tablespoons of mild-flavored oil such as sunflower
12 ounces tofu, cut into 1 inch cubes or triangles
salt to taste

For Serving
limes
8 ounces noodles of choice (such as rice, soba or ramen)
oil for tossing the noodles (such as sunflower)
coconut chips, optional
Brooklyn Delhi Tomato Achaar, for heat

In a large wok, 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden.

Add the Golden Coconut Curry simmer sauce, coconut milks and stock. Add your veggies with salt. Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes. Add salt to taste.

Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of oil.

To serve, place a nest of noodles in a bowl and top with the veggies and soup, tofu, a good squeeze of lime, and a sprinkling of optional coconut chips. Serve with Tomato Achaar for heat.