Rice Salad with Avocado and Tomatoes

INGREDIENTS

For rice:

1.5 cups brown rice

2 tsp salt

2 tsp lime juice

For mix:
2.5 tablespoons olive oil
2 teaspoons honey
2 garlic cloves, crushed
1 teaspoon grated lime zest plus 2 tablespoons juice
1/2 teaspoon ground cumin
Salt and pepper to taste
10 ounces cherry tomatoes, halved
1 avocado, cut into 1/2-inch pieces
1 jalapeño chile, minced
5 scallions, sliced thin

1/4 cup minced fresh cilantro

INSTRUCTIONS

1. 1. Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 23 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with lime juice and let cool about 15 minutes.
2.  2. Whisk olive oil, honey, garlic, lime zest and juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeño, and dressing; toss to combine. Let stand for 10 minutes.
3. 3. Add ¼ cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.

Filet Mignon and Cognac pan sauce

INGREDIENTS

• 4center cut filet mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
• 4-8teaspoons olive oil (try 2t per steak to prevent burning)
• salt and ground pepper

INSTRUCTIONS

1. 1. Place rimmed baking sheet on lower middle position in oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over medium or medium high heat on stovetop until very hot, about 2-3 minutes (do NOT heat on high in our stainless steel pan - the steaks will burn).
2. 2. Meanwhile, rub each side of steaks with 1/2 or 1 teaspoon oil and sprinkle generously with salt and pepper. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
3. 3. Roast 2 to 4 minutes for very rare (cherry red center), 4 to 6 minutes for rare (red centers), or 6 to 8 minutes for medium-rare (pink centers). Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
   
   
   After transferring steaks to oven, proceed with the pan sauce:
   
   

   INGREDIENTS for 4 steaks

   • 2shallots or  some red onion, really minced or put through garlic press (about 1/4 cup)
   • 1teaspoon brown sugar
   • 1/4cup Cognac
   • 3/4cup chicken broth
   • 1tablespoon lemon juice
   • 1tablespoon plus 1 teaspoon whole grain mustard
   • 3tablespoons unsalted butter, cut into 6 pieces
   • 2teaspoons minced fresh tarragon leaves
   • salt and ground pepper

   INSTRUCTIONS

   1. 1. To the same skillet used to cook steaks (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.
      2. Return skillet to high heat, add cognac and broth; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4 minutes.
      3. Add lemon juice and mustard; cook to blend flavors, about 1 minute longer.
      4. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add tarragon and season to taste with salt and pepper; spoon over steaks and serve immediately.
      
      Notes:
      - This sauce comes out rather sweet and would be good over poultry or pork as well. Maybe tone this down for filet mignon: less mustard and more chicken broth.

Mixed Berry Cobbler

Biscuit Mixture:
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 cup plus 1 tablespoon powdered milk
3/4 teaspoon salt
1/2 cup vegetable shortening or lard

Berry Mixture: 
6 tablespoons unsalted butter or lard 
1 1/2 cups fresh blueberries 
1 1/2 cups fresh blackberries 
1 cup fresh huckleberries, or raspberries 
1 cup sugar 
1 tablespoon cornstarch 
2 tablespoons fresh lemon juice 
1 teaspoon finely grated lemon zest 
2 tablespoons whiskey 
1 recipe Sweet Biscuit Mix, recipe follows 
3/4 cup water Confectioners' sugar, for garnish 
Sweetened Cream, for accompaniment


Preheat the grill to medium high, or an oven to 375 degrees F. Place the butter or lard in a small, round cast iron Dutch or camp oven (5 to 6 quarts), or large cast iron skillet and place over the grill or in the oven to melt. Remove from the heat.

For berries: 
In a bowl, toss the fruit with the sugar, cornstarch, lemon juice and zest, and whiskey. Let sit for 20 to 30 minutes.

For biscuits:
In a different bowl, combine all the ingredients except the shortening in a bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Sprinkle in the water and mix until just combined. Pat out the dough into a large round and place in the bottom and up the sides of the pot or skillet.

Spoon the fruit mixture over the dough and cover with any juices. Place on the grill, or in the oven and bake until the dough is golden brown and risen, and the fruit is bubbly, 30 to 40 minutes.

Remove from the oven and let cool for 15 minutes before serving. 

Sprinkle with confectioners' sugar and drizzle with sweetened cream, if desired.

Turkey and Sausage Gumbo

Serves 4 to 6

Ingredients

• 3 T plus 2 teaspoons vegetable oil
• 6 T  all-purpose flour
• 2 (8-ounce) bottles clam juice
• 1 cup water
• 1/2 pound andouille sausage (or kielbasa), cut into 1/2-inch pieces
• 1 onion, minced
• 1 red bell pepper, cored and chopped fine
• 1 celery rib, chopped fine
• 1 (16-ounce) package frozen okra, thawed
• 2 teaspoons Creole spice mixture, such as Zatarain's or Emeril's
• 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried
• Salt and ground black pepper
• 4 garlic cloves, minced
• 1 pound shredded cooked turkey or chicken (great use of leftover thanksgiving turkey)
• 3 scallions, sliced thin

Instructions

1. Prepare the sausage, onion, bell pepper, and celery while the roux browns 
2. MAKE THE ROUX AND SAUCE: Whisk 3 tablespoons of oil and flour together in small saucepan over medium heat. Cook, whisking occasionally, until mixture is color of an old copper penny, about 15 minutes. Slowly whisk in clam juice and water and bring to simmer. Continue to simmer until needed in step 3.
3. SAUTÉ SAUSAGE AND VEGETABLES: While roux cooks, heat remaining 2 teaspoons oil in large Dutch oven over medium-high heat. Add andouille, onion, bell pepper, celery, okra, Creole spice mixture, thyme, and 1/4 teaspoon salt and cook until lightly browned, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. ASSEMBLE GUMBO: Slowly stir roux mixture into vegetables, scraping up any browned bits. Add turkey/chicken. Simmer until vegetables are tender, 5 to 7 ­minutes.
5. Off heat, season with salt and pepper to taste. Sprinkle with scallions before serving.

Source: adapted from Cook's Illustrated

Chicken and Dumplings

Serves 6 to 8

Ingredients

Stew

• Shredded chicken off of one rotisserie/roasted chicken (or leftover thanksgiving turkey!)
• 4 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1-inch pieces
• 1 large onion, minced
• 6 tablespoon  all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups  chicken broth
• 1/4 cup whole milk
• 1 teaspoon minced fresh thyme leaves
• 2 bay leaves
• 1 cup frozen green peas
• 3 tablespoons minced fresh tarragon leaves 

 Dumplings  

• 2 cups  all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons unsalted butter

Instructions

1. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and a pinch of salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Add chicken and simmer while you prepare the dumplings.
2. For the Dumplings (concurrent with step 1): Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
3. Stir the peas and tarragon into the stew, and season with pepper. Drop large-marble-sized dumplings over the top of the stew, about 1/4 inch apart. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
   
   Source: adapted from Cook's Illustrated

Chocolate chocolate cookies

AKA, the best cookies ever

Ingredients

• 1/3 cup granulated sugar, plus 1/2 cup for coating
• 1 1/2 cups  all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 cup dark corn syrup
• 1 large egg white
• 1 teaspoon vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1/3 cup packed dark brown sugar
• 4-5 ounces Ghiradelli 60% cacao chocolate chips (1/2 a bag)

Instructions

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large  baking sheets with parchment paper. Place ½ cup granulated sugar in pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl as needed. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly
   
3. Roll dough between hands into balls about 1 inch in diameter. Drop dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
4. Cool cookies on baking sheet 5 minutes
   
   Source: adapted from Cook's Illustrated

Red lentils with kale

Ingredients:
For Dal:
2 c split red lentils, rinsed
3 c water
1 t salt

For vegetables:
4 T oil and butter
2 t cumin seeds
4 t black mustard seeds

2 hot red chilis or red pepper flakes to taste
2 t ginger paste
2 t garlic paste
1 t turmeric
1 t ground coriander (optional)
1/2 t ground cumin (optional)

1 onion, diced (optional - it's good even without)
1 large bunch kale, washed and chopped
1 tomato, diced (optional)
1 bunch cilantro, washed and chopped (optional)
salt to taste

1. Simmer dal, salt, and water for roughly 10 minutes, on low once it comes to a boil. Skim off foam near beginning

2. While this simmers, in a nonstick pan, fry butter, cumin seeds, and mustard seeds till they begin to pop. Add chilis through turmeric for a few seconds till aromatic.

3. Add onion and cook till soft.

4. Add kale and tomato and cook till reduced.

5. Once dal is cooked, combine spinach mixture, garnish with cilantro and serve over rice.

Source: amalgam of a Madhur Jaffrey, Cook's Illustrated, and an eCurry recipe.