Grilled Cheese with Prosciutto, Gruyere, and Tomato

Four 1-inch-thick slices of white bread
2 tablespoons extra-virgin olive oil
1 garlic clove
1 teaspoon dry white wine
1/2 teaspoon kirsch (optional)
2 ounces thinly sliced prosciutto
1 beefsteak tomato, peeled and thinly sliced
Salt
1/2 pound Gruyère cheese, thinly sliced
Freshly ground pepper
Sweet paprika

Preheat the oven to 400°. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside. Rub the toast on one side with the garlic. In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast. Top with the prosciutto and tomato and season lightly with salt. Top with the cheese.

Preheat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.

Grilled Ham and Cheese with Apple

8 slices of pumpernickel bread
2 tablespoons unsalted butter, softened
1/2 cup mango chutney
1/2 Granny Smith apple—peeled, cored and coarsely shredded
8 ounces thinly sliced sharp cheddar cheese
8 ounces thinly sliced Virginia ham

Spread the bread with the butter and arrange, buttered side down, on a work surface. Spread each slice with the mango chutney. Top half of the slices with the apple, cheddar and ham and close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, about 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Grilled Ham and Gruyere Cheese

4 tablespoons unsalted butter, softened
8 slices of bakery Pullman bread
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 pound sliced Swiss cheese, preferably Gruyère
8 ounces thinly sliced ham
Dill pickle slices (optional)
2 tablespoons Dijon mustard
1/4 cup apricot preserves

Butter each slice of bread and sprinkle with Parmigiano, pressing to help it adhere. Invert the slices onto a work surface, cheese side down. Top 4 of the slices with the Swiss cheese, ham and pickles. Mix the mustard and preserves and spread on the remaining 4 slices of bread. Close the sandwiches and griddle over moderate heat, turning, until golden, crisp on the outside and melted inside, about 3 minutes. Cut in half and serve right away.

Grilled Cheese and Mortadella

1/2 cup plain yogurt, preferably goat’s-milk
1 small scallion, thinly sliced
1 1/2 tablespoons freshly grated white horseradish (or drained jarred horseradish)
1/2 teaspoon Dijon mustard
Salt
Eight 3/4-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
1/2 pound thinly sliced mortadella
1/2 pound Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta

In a small bowl, combine the yogurt with the scallion, horseradish and mustard. Season with salt.

Heat a panini press or griddle. Brush both sides of each bread slice with oil. Arrange 4 bread slices on a work surface and spread with the horseradish yogurt. Layer the mortadella and Robiola on top and close the sandwiches with the remaining 4 bread slices. Set them on the preheated press or griddle. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans. Cook the panini over moderate heat until browned and crisp outside: 3 minutes in a press, 3 minutes per side on a griddle. Cut the panini in half and serve hot.

Masala Grilled Cheese

Onions – 1/4 Cups
Red Capsicum / Bell Peppers – 1/4 Cup
Green Capsicum / Bell Peppers – 1/4 Cup
Salt – 2 Pinch
Black Pepper – 2 Pinch
Red Chilli Powder – 2 Pinch
Chaat Masala – 2 Pinch
Butter – 2 Tbsp
Mozzarella Cheese – 6 Tbsp
Bread Slices – 4 Slices

Heat a pan on medium heat and add butter.

Add Onions, Red Capsicum and Green Capsicum and saute for 3 minutes.

Add Salt, Black Pepper, Red Pepper and Chaat Masala. Saute for 2 to 3 more minutes then keep the it aside.

Heat the same pan on low and add butter, once the butter starts to melt put a bread slice on it and move the bread around so the bread absorbs all the butter.

Top the Bread on pan with 3 tbsp Mozzarella Cheese.

Add the onion and pepper mix on the bread slice.

Cover it with another slice of bread.

Add butter on the top bread slice and flip. Move the sanwich around on the pan so that the butter spreads evenly.

Cook on low for few minutes until light golden brown.

Flip and cook the other side as well until light golden brown.
Cut diagonally and Serve!!

Mumbai Grilled Vegetable Cheese

For sandwich masala:
2 tablespoons Cumin seeds
1/2 teaspoon Cloves
1/2 inch Cinnamon stick
1 teaspoon Black peppercorns
1 teaspoon Fennel seeds
1 teaspoon Black salt (Kala namak)
1/2 teaspoon Amchur powder (dried mango powder)

For green chutney:
1 cup Mint leaves
1 cup Cilantro or coriander leaves
2-3 Green chilies or to taste
1/4 inch Ginger
1/4 teaspoon Black salt (Kala namak)
1/2 teaspoon Chaat masala
1 1/2 teaspoon Lemon juice

For grilled sandwich recipe:
12 slices Bread
Butter as required
2 small Potatoes boiled and sliced
1 medium Cucumber sliced
1 medium Onion sliced
1/2 medium Capsicum (Green bell pepper) sliced
2 small Tomato sliced
1 cup Cheese grated (optional

Making sandwich masala:

Dry roast the whole spices for masala on medium-low heat with stirring constantly.

As you get the nice aroma of the roasted spices, turn off the stove and remove it to plate to cool completely.

Once cooled take into the grinder jar along with black salt and amchur powder and make into fine powder. Keep it aside.

Making chutney:

Take all the chutney ingredients in the grinder along with very little water and make smooth puree.

Remove it to a bowl and keep it aside.

Making veg grilled sandwich recipe:

Keep all the veggies, cheese, chutney, bread, butter and sandwich masala ready before start assembling it.

Heat the grill pan on medium heat. While it is heating assemble the sandwich.

take 3 bread slices for one sandwich. Spread butter and chutney on each slices.

Now place the vegetables in this order: potato, cucumber, onion, second bread slice, capsicum, tomato, cheese. Don’t forget to sprinkle sandwich masala on each and every vegetable layer.

Lastly close with last bread slice, chutney side down.
Place the sandwich carefully on the grill pan or machine and grill till it is crispy and golden brown.

Then flip and grill other side as well. If using machine then no need to flip as it grills both sides at the same time.
Remove it to a plate and slice into half serve.

Repeat the same for rest sandwiches.

Mumbai Grilled Chilli Cheese

4 slices of soft white bread
2 tbsp softened butter
70gms cheddar cheese coarsely grated (for a gooey sandwich Swiss gruyere would be a good alternative)
1 medium red onion thinly sliced
2 medium tomatoes sliced
3 green chillies finely chopped (or less if you prefer it mild)

The spice masala mix, an equal pinch of:
cumin powder
ground cinnamon
dry mango powder
black pepper
salt

For the green chutney;
200gms of mint leaves
100gms of coriander
juice of half a lemon
1 green chilli
1/2 red onion
1/2 inch piece of ginger
Pinch of salt & sugar

Blend all the ingredients for the green chutney with a little water and set aside. Pile all the slices of bread together and trim off the edges. Make sure you don’t take all the crust off; just even out the edges.

Place the slices over a flat plate and apply butter. Now spread the green chutney on evenly and top with the sliced red onion followed by a sprinkle of the spice masala mix. Add the tomato with a little more of the spice masala mix and finally the chopped chillies. Add the cheese and close each sandwich pressing down lightly.

If there is any leftover butter spread on the outer side of the sandwich. Place in a toasted sandwich maker until crisp and light brown. Cut into four and serve warm with extra chutney and ketchup.

Cantonese Beef Stew with Bean Curd

2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper

Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.

Add the beef into the claypot, followed by the carrot and beancurd sticks.

Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.

Serve hot with steamed white rice

Sate Padang (West Sumatra Beef Satay)

INGREDIENTS:
500 gr beef cut into cubes, brisket, flank, or sirloin tip steak
500 gr tongue
500 ml of water
6 Kaffir Lime leaves tear the leaves at the edges to release the flavor
1 stalk of lemon grass smashed with the back of cleaver to bruise to release the flavor
1 inch fresh galangal bruised
1 inch fresh ginger bruised
50 gr of rice flour mix with some water
Salt to taste
Bamboo skewers Soak in a water for 20-30 minutes so it won’t burn when you grill your sate

GROUND SPICES:
5-6 red ancho chili or you can use fresh long red chili
2 tsp of roasted coriander seeds/ketumbar
1 tsp of fennel seeds
5 garlic cloves peeled
5 shallots
2 inch of turmeric root
1 tsp salt

Parboil the tongue for about 15 minutes and then scrap the whitish stuff off the tongue and cut into cubes.
Place the meat and tongue in a large pot and marinade with the ground spices for 30 minutes.

Pour in the water and add the kaffir lime leaves, lemon grass, galangal, and ginger. Bring to a boil and then lower the heat to let them cook for 30 minutes. Remove the meat from the broth. Discard all the spices and herbs. Strain the broth. Have a taste and season the broth with salt to your taste.

Thread meat and tongue pieces onto the bamboo skewers, about 3-4 pieces of meat + tongue for each skewer. Get your grill ready and brush the sate with some oil on both sides and grill until they are slightly browned but not too long so the meat won’t toughen and dried up too much.

Bring the broth back to boil. Stir the rice flour mixture again before pouring into the stock to thicken up the stock (this is important step or you will end up with lumps). Continue to stir vigorously after that until it is thick and smooth. Immediately pour the sauce over the sate and rice cakes (if using).

Sprinkle with fried shallots crisps. It is best to serve while it’s pipping hot. I served with some pork skins to scoop up that delicious sauce.

Naam Tok Nuea (Isaan Grilled Beef Salad)

3 Tbsp lime juice
3 Tbsp fish sauce
1 pinch of sugar
1 tsp chili powder
5 oz (150 g) beef tenderloin
2 shallots , sliced finely lengthwise
1 spring onion , sliced finely in rings
1 stalk of lemongrass , hard bottom end cut off, outer leaves removed, white part sliced very finely in rings (optional)
1 handful of mint leaves
Toasted sticky rice/sweet rice/glutinous rice

Preheat a small to medium skillet on high heat without any oil. Once hot, put in one handful of sticky rice and use a wooden spoon to move it around and let it toast until golden brown.
You can even smell the nuttiness. Set aside to let it cool down a little bit. Put the toasted rice into a food processor and process into fine powder and let it cool and store in an air-tight container. You can do this a night before if you prefer.

Mix the lime juice with fish sauce, sugar and chili powder. Balance well; this dressing should taste spicy, sour and salty.

Grill the meat, preferably on a wood charcoal grill for that authentic flavor if you can. If not, don’t sweat it just grill it they way you normally would using outdoor grill or using grill pan. Grill it to the doneness you like.

Once you finish grilling, cover with aluminum foil and let the beef rest for a while before you slice it. Slice the beef into bite-size. Don’t waste the meat juice, save as much as you can. Combine beef and juice with shallot, spring onion, lemongrass when using, and fresh herbs. Finish with dressing and toasted rice powder.

Best Lasagna

Ragù Bolognese

2 lb. ground pork
1 lb. ground beef chuck (20% fat)
Kosher salt, freshly ground pepper
2 Tbsp. extra-virgin olive oil
2 oz. pancetta or slab bacon, chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, peeled, finely chopped
6 garlic cloves, sliced
2 Tbsp. tomato paste
3/4 cup dry white wine
1 28-oz. can whole peeled tomatoes
1 cup low-sodium chicken broth
1 cup whole milk
Béchamel

7 Tbsp. unsalted butter
1/4 cup plus 3 Tbsp. all-purpose flour
6 cups whole milk
4 oz. Parmesan, coarsely grated (about 1 cup)
Pinch of cayenne pepper
Pinch of ground nutmeg
Kosher salt, freshly ground pepper

1 1/4 lb. dried lasagna noodles (we like De Cecco since they are wide and short)
Kosher salt
Extra-virgin olive oil (for greasing)

Ragù Bolognese

Preheat oven to 225°. Mix pork and beef with your hands in a large bowl; season generously with salt and pepper, then mix again. Form into about 18 large meatballs (they don’t need to be perfect—you’ll be mashing them later).

Heat oil in a large Dutch oven over medium-high. Working in 2 batches, cook meatballs, turning occasionally and reducing heat if bottom of pot looks in danger of scorching, until browned all over, about 6 minutes per batch. Transfer to a rimmed baking sheet as they’re done.

Reduce heat to medium. Add pancetta and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes. Add onion, celery, carrot, and garlic and cook, stirring occasionally, until softened, 6–8 minutes. Add tomato paste and cook, stirring constantly, until paste darkens, about 2 minutes. Add wine and cook, stirring occasionally, until nearly completely evaporated, 4–5 minutes. Add tomatoes, crushing with your hands, and increase heat to medium-high. Cook, stirring occasionally, until liquid is jammy and reduced by about half, 8–10 minutes. Add broth and milk and return meat to pot. Bring to a simmer. Cover pot, leaving lid slightly ajar, and transfer to oven. Bake sauce (no need to stir, but check after 1–2 hours to ensure liquid is at a low simmer, adjusting oven temperature as needed) until meatballs are falling-apart tender, 3–4 hours.

Using a potato masher, break meatballs apart and incorporate into liquid (you should have about 8 cups ragù); season with salt and pepper. Reduce over medium-low heat if needed to thicken.

Do Ahead: Sauce can be made 4 days ahead; let cool, then cover and chill, or freeze up to 3 months.
Béchamel

Melt butter in a large saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until flour begins to smell a bit nutty, about 4 minutes. Quickly whisk in milk and increase heat to medium-high. Bring to a simmer and cook, whisking occasionally, until béchamel thickens, about 4 minutes. Reduce heat to medium-low and cook, whisking occasionally, until smooth and velvety, about 10 minutes. Remove from heat and whisk in Parmesan, cayenne, and nutmeg (you should have about 6 cups); season with salt and pepper. Transfer to a large bowl, cover with plastic wrap, and use within 1 hour or chill.

Do Ahead: Béchamel can be made 1 day ahead. Keep chilled. Rewarm just enough to loosen before using.
Assembly

Preheat oven to 325°. Cook noodles in a large pot of boiling salted water, stirring occasionally and separating noodles so they don’t stick to each other, until just starting to soften but still snap in half rather than bend when folded; 3 minutes is the magic number. They will be so firm it will just seem all wrong, but this is what separates al dente lasagna layers from gummy ones. Transfer noodles to a large bowl of cold water to cool. Drain and lie flat in a single layer on a rimmed baking sheet, separated by parchment or wax paper.

Lightly oil a 13×9″ glass or ceramic baking dish. Spread 1½ cups ragù in dish. Lay a single layer of noodles over ragù (you will need to cut some noodles in half in order to fill all gaps). Spoon 1¼ cups béchamel over noodles, spreading in an even layer with a small offset spatula. Top béchamel with 1½ cups ragù. Repeat, creating 5 layers of pasta (or 6, depending on how deep your pan is) and ending with remaining 1 cup béchamel. It should come right to the top edge of the dish, and the top layer of pasta will get super crunchy when baked.

Cover with a lightly oiled piece of foil and set on a rimmed baking sheet (just to catch drips). Bake lasagna until bubbling gently around the edges, about 1 hour. Remove from oven and increase oven temperature to 425°; carefully place rack in top of oven. Uncover and continue to bake until top is browned and crisp around the edges, 10–15 minutes.

Let sit 10 minutes before serving.

Source: Bon Appetit

Lasagna Bolognese

Bolognese Sauce

1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 oz. pancetta (Italian bacon), finely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup whole milk
1 14.5-oz. can crushed tomatoes
3 cups low-sodium chicken broth, divided
Fresh Pasta Dough and Noodles

1/2 teaspoon kosher salt
3 cups all-purpose flour plus more
4 large eggs, room temperature

Béchamel

5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
pinch of freshly ground nutmeg
Kosher salt
Assembly

Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan

Bolognese Sauce

Pulse onion, carrot, and celery in a food processor until finely chopped.

Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.

Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Fresh Pasta Dough and Noodles

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.

Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.

DO AHEAD: Dough can be made 1 day ahead; chill. Bring to room temperature before rolling out, about 1 hour. Noodles can be made 1 day ahead. Stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap and chill.
Béchamel

Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.

DO AHEAD: Béchamel can be made 1 day ahead. Keep covered and chill.

Reheat the sauces. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.

Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil).

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together).

Preheat oven to 350°. Coat a 13×9” baking dish with butter.

Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.

DO AHEAD: Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

Homemade pasta is great: It’s rich and can be rolled very thin. But of course it’s not your only option: Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill the pan without much overlap. Dried: If you spot imported dried egg noodles, they’re worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1½ boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Source: Bon Appetit

Moussaka

Eggplant and Lamb

8 garlic cloves, finely grated, divided
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons chopped mint, divided
2 tablespoons chopped oregano, divided
3 medium eggplants (about 3½ pounds total), sliced crosswise into 1/2-inch-thick rounds
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
2 pounds ground lamb
2 medium onions, chopped
1 3-inch cinnamon stick
2 Fresno chiles, finely chopped
1 tablespoon paprika
1 tablespoon tomato paste
3/4 cup dry white wine
1 28-ounce can whole peeled tomatoes

Béchamel and Assembly

6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/3 cups whole milk, warmed
3/4 teaspoon kosher salt
4 ounces farmer cheese, crumbled (about 1 cup)
2 ounces Pecorino or Parmesan, finely grated (about 1¾ cups), divided
3 large egg yolks, beaten to blend

Eggplant and Lamb

Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other) and roast until tender and browned, 35–45 minutes. Reduce oven temperature to 400°.

Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.

Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you’re too aggressive, so start slowly—puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.

Béchamel and Assembly

Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.

Brush a 13×9″ baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with béchamel and smooth surface; sprinkle with remaining Pecorino.

Bake moussaka until bubbling vigorously and béchamel is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.

Do Ahead: Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250° oven until warmed through, about 1 hour.

Source: Bon Appetit

Cassoulet

Duck Confit:
6 duck legs
6 Tbsp. Diamond Crystal or 3 Tbsp. plus 2½ tsp. Morton kosher salt
4 sprigs thyme
4 garlic cloves, smashed
2 tsp. black peppercorns
1 tsp. juniper berries (optional)

Beans:
2 whole cloves
1 large onion, peeled, halved through root end
1 1/2 lb. dried Tarbais, corona, or cannellini beans, soaked overnight, drained
8 oz. pancetta (leave in 1 thick piece)
2 carrots, scrubbed, halved crosswise if large
1 head of garlic, halved crosswise
4 sprigs thyme
1 bay leaf
Freshly ground black pepper
Kosher salt

Pork Ragù:

1 1/2 lb. skinless, boneless pork shoulder (Boston butt), cut into 1″ pieces
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
2 Tbsp. vegetable oil
1 large carrot, peeled, chopped
1 large carrot, peeled, chopped
4 garlic cloves, finely chopped
4 sprigs thyme
1 bay leaf
1 14.5-oz. can crushed tomatoes
6 cups chicken stock or low-sodium chicken broth
Assembly

Kosher salt, freshly ground pepper
1 lb. fresh pork sausage (such as Toulouse, sweet Italian, or unsmoked kielbasa)
3 cups medium-fine fresh breadcrumbs, divided
1/4 cup finely chopped parsley
1 garlic clove, halved lengthwise
1 lb. precooked garlic sausage, sliced crosswise ¼” thick (optional)

Two Days Ahead

Cure Duck Legs

Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.

Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.

Note: If you’re going to cook the beans and ragout and combine tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.
One Day Ahead

Confit Duck Legs

Preheat oven to 250°. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp. water.

Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish. Bake until fat renders out of duck and legs are submerged, about 2 hours.

Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2–2½ hours longer.

Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain ¼ cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).

Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2″ pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won’t need the skin, meat, or fat until you’re ready to assemble the cassoulet.

Do Ahead: Duck legs can be confited 3 weeks ahead. Transfer legs to a large nonreactive vessel; strain fat through a fine-mesh sieve over meat. Cover and chill. Let come to room temperature before using. Meat and skin can be prepared 3 days ahead; keep chilled.
Cook the Beans

Stick a clove into each onion half. Place in a large pot along with beans, pancetta, carrots, garlic, thyme, and bay leaf; pour in cold water to cover beans by 2″. Season with several grinds of pepper and bring to a gentle simmer. Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45–60 minutes for cannellini and 1–1½ hours for Tarbais or corona. Remove pot from heat; pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x¼” pieces. Add back to pot and let mixture cool.

Cook Ragout

Meanwhile, sprinkle pork with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning once, until browned all over, 10–12 minutes per batch; transfer to a plate as you go.

Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8–10 minutes. Return pork to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1¾–2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.

Combine Beans and Ragout

Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.

Do Ahead: Ragout and beans can be combined 2 days ahead. Keep chilled.
The Day Of

Temper and Season Ragout Mixture

Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).

Prepare Sausage and Breadcrumbs

Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.

Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you’ll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20–30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.

Prick pork sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12–15 minutes. Transfer to a plate and let cool slightly. Cut into 2″ pieces.

Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1–2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.

Layer Cassoulet

Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of pork sausage, garlic sausage, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.

Do Ahead: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.
Bake Cassoulet

Preheat oven to 375°. Scatter two-thirds of breadcrumb mixture over cassoulet.

Bake, uncovered, until a golden crust forms, 25–30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25–30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.

Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15–20 minutes. Let rest at least 25 minutes before serving.

Divide cassoulet among bowls; crumble duck skin over.

Source: Bon Appetit

Duck Breasts in Muscat and Orange Juice

1 cup Muscat de Beaumes-de-Venise or ruby port
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
Four 6-ounce boneless duck breasts, fat trimmed to 1/8 inch thick and scored
1 1/2 cups Enriched Chicken Stock
Salt and freshly ground pepper

In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil. Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.

Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade into a medium saucepan and add the Enriched Chicken Stock. Boil over moderately high heat until reduced to 1/3 cup and syrupy, about 35 minutes.

Heat a large nonstick skillet. Add the duck breasts skin side down and season with salt and pepper. Cook the breasts over moderate heat until the skin is very crisp, about 5 minutes. Turn the breasts, cover and cook until the meat is rare, about 3 minutes. Transfer the breasts to a carving board, cover loosely with foil and let stand for 5 minutes. Slice the duck crosswise 1/4 inch thick and arrange on plates. Pass the sauce at the table.

Horseradish-Crusted Roast Beef

One 6-pound sirloin tip roast, preferably grass-fed, tied
1/2 cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
1 tablespoon sherry vinegar

Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.

In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.

Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

Serve with mashed potatoes

Make Ahead:

The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.

Prime Rib Roast with Sage Jus

One 14-pound prime rib bone-in roast, tied
Kosher salt and freshly ground pepper
20 large sage sprigs
20 large thyme sprigs
8 bay leaves
8 shallots, peeled and halved
1 head garlic, cloves crushed, plus 4 cloves thinly sliced
2 cups water
1 onion, thinly sliced
3 tablespoons freshly cracked black peppercorns
1 cup dry red wine
5 cups beef stock or low-sodium broth
2 tablespoons all-purpose flour

Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.

Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.

Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.

In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.

Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

Prime Rib Roast with Coffee Rub

1/3 cup finely ground coffee
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 vanilla bean, split and seeds scraped
One 12-pound, bone-in prime rib roast (5 bones)

In a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. Set the rib roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. Turn the roast bone side down and let stand at room temperature for 30 minutes.

Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare.

Transfer the roast to a carving board and let rest for 20 minutes. Scrape off any excess coffee rub. Carve the meat in 1/2-inch-thick slices and serve.

Make Ahead: The coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.

Standing Pork Rib Roast with Cracklings

One 8-rib pork loin roast with skin (about 5 1/2 pounds)—ribs frenched, skin scored at 1/2-inch intervals and tied
1/2 cup kosher salt

Place the pork loin on a rimmed baking sheet. Season generously all over with 1/4 cup of the salt, then sprinkle the skin with the remaining 1/4 cup of salt to create a thin layer of salt over it; be sure to push the salt into the crevices in the skin at each score. Refrigerate uncovered overnight.

Let the pork stand at room temperature for 3 hours. ?Preheat the oven to 275°. Set ?a rack in a large roasting pan. Using a damp towel, brush the excess salt off the roast, then transfer to the pan skin side up. Bake for about 1 hour and ?30 minutes, until an instant-read thermometer inserted in the thickest part registers 115°.

Increase the heat to 450° and continue to roast for about 50 minutes longer, until the skin is crisp and an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a carving board and let rest for 30 minutes. Remove and discard the ties. Using a sharp serrated knife, slice the meat and serve.

Roast Beef with Chilies and Arugula

ROAST BEEF
One 4-pound dry-aged sirloin roast
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

HOT SAUCE
1/2 pound red fresno or red jalapeño chiles—stemmed, seeded and coarsely chopped
1 garlic clove, crushed
1/2 cup fresh lime juice
1/4 up water
2 tablespoons kosher salt

GARNISHES
1/2 cup whole milk
1/2 cup very thinly sliced garlic cloves (sliced on a mandoline)
Canola oil, for frying
Kosher salt
2 cups baby arugula
Extra-virgin olive oil, for drizzle
2 scallions, thinly sliced
Freshly ground pepper

Set the roast on a baking sheet and rub it all over with the salt and pepper. Refrigerate, uncovered, for 1 day.

Preheat the oven to 400°. Heat a large cast-iron skillet. Cook the roast, fat side down, over moderately high heat until well browned, about 3 minutes. Continue cooking, turning, until the meat is browned all over, about 5 minutes. Turn the meat fat side up and roast for 40 to 45 minutes, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a cutting board and let rest for 15 minutes.

Meanwhile, make the hot sauce. In a blender, combine all of the ingredients and puree until smooth. Strain into a medium bowl.

In a small saucepan, bring the milk and garlic just to a boil. Drain the garlic and pat the slices dry on paper towels. In a small saucepan, heat 1/2 inch of canola oil to 275°. Working in 2 batches, fry the garlic, stirring, until light golden, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to paper towels to drain. Season with salt and let cool.

Spread the arugula on a platter. Thinly slice the roast and arrange on the arugula. Drizzle a little hot sauce and olive oil over the meat and garnish with the garlic chips and scallions. Season with salt and pepper and serve the remaining hot sauce at the table.

The hot sauce can be refrigerated for 1 week. The garlic chips can be stored for 1 day in an airtight container.