- 2 tbsp olive oil
- 2 red bell peppers, seeded and cut into small dice
- 2 medium yellow onions, small dice
- 4 medium garlic cloves, finely chopped
- ¼ cup tomato paste
- 2 pounds lean ground beef
- ½ tsp cayenne
- ½ tsp paprika
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt, plus more as needed
- 28-ounce can of tomato sauce
- ½ cup water
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon packed dark brown sugar
- ½ tsp xatan gum (optional)
- 6 to 8 hamburger buns
- Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
- Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.
- Increase the heat to medium high, add the ground beef, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 4 minutes.
- Add the cayenne, paprika, cumin, and measured salt, stir to coat the meat and vegetables, and cook until fragrant, about 1 minute.
- Add the tomato sauce, water, vinegar, Worcestershire, and brown sugar, stir to combine, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld and the mixture thickens, about 30 minutes. If mixture hasn’t thickened enough after 30 minutes powder Xatan gum can be added as needed (about ½ to 1 tsp).
- Serve warm on fluffy hamburger buns.
Adapted from Chow. Photo by Casey Bisson via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 7 Cucumbers
- 2 Bunches of Celery
- 3 Green Apples
- 3 Pears
- 5–6 Limes (to taste)
- 1 bunch of Kale (optional)
- Remove any greens from the celery and wash all fruits and vegetables thoroughly
- Juice all ingredients whole except lime
- Squeeze lime into mixture to taste
Use as a cocktail mixer with Vodka and Seltzer
Photo by Tracy Benjamin via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- Red potatoes
- Olive Oil
- Salt & Pepper
- Preheat oven to 500 degrees. Wash and scrub potatoes well.
- Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it goes through easily.
- Let cool for 5 minutes, then press with the bottom of a cup, until mashed flat, about ½” tall.
- Toss with lots of olive oil, making sure the oil goes in the nooks and crannies of each potato.
- Put back in the 500 degree oven for 15 min in top rack. Switch to bottom rack for another 15 min, until really brown and crispy.
- Sprinkle with fresh parsley if available.
Adapted from America’s Test Kitchen. Photo by Mike via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 3 pounds oxtails, cut into segments by a butcher
- 1 cup butter beans, or a 10.5-ounce can butter beans, rinsed and drained
- 2 Spanish onions, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and chopped
- 1 Scotch bonnet pepper, whole
- 3 sprigs fresh thyme
- 12 allspice berries
- 1 bunch scallions, trimmed and chopped
- 3 tablespoons light brown sugar
- 2 tablespoons white sugar
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 3 tablespoons tomato ketchup
- Kosher salt and freshly ground black pepper, to taste
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke — about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
From NY Times Recipe, adapted from Golden Krust Caribbean Bakery and Grill. Photo by Kirk K via Flickr used with CC Attribution, Non Commercial, No Derivatives license
Eating this dish we’re instantly transported back to Berlin and all those great memories. We set out to recreate this soup and our version is ironically adapted from “Vegetarian Cooking for Everyone” by Deborah Madison. Leave out the sausage if you don’t eat animals, substitute olive oil for butter if you’re vegan.
- 3 large or 6 medium leeks, finely chopped, white parts only
- 1½ pounds Yellow Finn or Yukon Gold potatoes, scrubbed well
- 2 tablespoons of butter
- 1 medium fresh pre-cooked smoked sausage (Frankfurter Würstel / Wiener) sliced in ½” pieces
- Water and a little (optional) milk
- Fresh croutons (toast some baguette slices with olive oil)
- Fresh chives chopped finely for garnish
- 1 tablespoon of extra virgin olive oil for garnish
- Salt & black pepper
- Chop the leeks in half and cut into small half moons then set in water to soak
- Quarter the potatoes length-wise then slice them thinly
- Melt the butter in a wide soup pot or dutch oven, add the leeks and potatoes and cook over low heat covered for 10 minutes
- Add 7 cups of water or a 50:50 mixture of water and fresh vegetable stock and 1½ teaspoons of salt, bring to a boil, lower heat and simmer partially covered for about 35 minutes (until the potatoes are soft and falling apart)
- Blend thoroughly, taste and season for salt and pepper. Add a little milk or cream just to add a bit of richness and body and add more water if the soup is too thick.
- Serve with crouton, chopped chive, sausage, and a drizzle of very good olive oil.
Yield: 4 appetizer servings
- ½ pound cleaned squid, in thin rings, with tentacles
- 12 ounces zucchini (about 2 medium), sliced thin
- 4 ounces watercress (about ½ bunch), heavy stems removed
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- ½ teaspoon sugar
- 1 teaspoon salt
- Toss the squid in a bowl with ½ teaspoon salt. Toss the zucchini in another bowl with remaining salt. Set both aside 30 minutes, then rinse and pat dry.
- Pour oil in a wok or skillet over high heat. Add the zucchini and stir-fry about one minute, until just starting to look wilted and translucent. Remove, draining any liquid back into the pan. Add the squid and stir-fry until just starting to firm up. Add the fish sauce. Return the zucchini to the skillet. Add the sugar. Stir-fry a few seconds to combine. Add the soy sauce and watercress, and stir-fry until the watercress just starts to wilt.
- Transfer to a serving dish with a slotted spoon, draining well. Cook liquid in pan until it reduces a little and pour over vegetables and squid. Serve hot or just warm.
Adapted from NY Times; May 3, 2010. Photo by The MacKay Way via Flickr used with CC Attribution, Non Commercial, No Derivatives license
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