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- Sense feat. James Teej (Tale Of Us Remix); DJ T; Get Physical
- 8000 Feet Up (Shaun Reeves & Tale of Us Edit); Rainer; Voltaire Music
- Buffer Twofold; Colorful Language; Unreleased
- California Gold; Adam Beyer & Agaric; Mad Eye
- Panorama; John Tejada; Palette Recordings
- Long Goodbye; Colorful Language; Unreleased
- Belvedere; Sasse & Kiki; Moodmusic
- Que Pena; Agnes; Perspectiv Records
- Ricardo Villalobos; Easy Lee; Sei Es Drum
- KamaKama; Sascha Dive; Tsuba
- Grand Central, Part I (Deep Into The Bowel Of House) — MCDE Bassline Dub; DJ Sprinkles; Mule Musiq
- Retrieve Me feat. Eamon Kelly (7am Mix); Colorful Language; Unreleased
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- 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
- 3 Tbsp vegetable oil
- 2 chopped onions
- 4 garlic cloves, minced
- 1½ teaspoons whole coriander seed (or ground)
- 1 teaspoon cumin seed (or ground)
- ½ teaspoon ground cinnamon
- 3 Tbsp flour
- 2 cups chicken broth (low sodium)
- 14.5 oz (1 can) diced tomatoes
- 1 cup dried apricots cut in half
- 15.5 oz (1 can) cooked chickpeas, rinsed
- ¼ cup minced fresh cilantro
- Salt and pepper
- Preheat the oven to 300° with the rack in the middle
- Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
- Dry the lamb with paper towels and season generously with salt and pepper
- Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
- Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
- Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
- Deglaze the pot with chicken broth scraping up the fond
- Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
- Add pot to the oven and cook for about 90 minutes until the lamb is tender
- Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
- Stir in cilantro before serving
Adapted from The America’s Test Kitchen Family Cookbook
The secret to perfect sausages on the grill is to poach them in beer first. When you cook them all the way on a grill you loose all the good juicy fat by the time they are safe to eat. You’ll need an instant-read digital thermometer and some extra prep time in the kitchen but the results are worth it and it will make the grill time much faster.
- Put the raw sausages in a large sauce pan or small pot and cover with at least a half inch of flavorful beer.
- Bring to a gentle simmer and let cook until the internal temperature of the sausages reaches a safe point to eat: 145°F for pork, 165°F for chicken
- Take the sausages out of the beer and refrigerate if you’re not using them immediately
- Finish by browning them on the grill until warm and caramelized
Good places to buy hand-made gourmet sausage:
Yield: 4½ dozen three-inch cookies.
- 2 cups all-purpose pour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup salted butter
- ¾ cup sugar
- ¾ cup firmly packed dark brown sugar
- 1 teaspoon water
- 1 teaspoon vanila
- 2 large eggs
- 2 cups semisweet chocolate chips
- Preheat the oven to 350° F. Grease two cookie sheets or line them with Silpat.
- In a large bowl, stir together the flour, baking soda, and salt.
- In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined.
- Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t overmix the dough.
- Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop.
- Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.
- 1 pound of dried beans such as pinto or kidney
- 2 large spanish onions diced
- 2 large sweet peppers diced (yellow and red preferred)
- 1 poblano chili fire roasted and diced
- 1 large or 2 medium carrots finely diced
- 28 oz can of crushed tomatoes
- ⅓ cup of pepita (mexican pumpkin) seeds toated
- 3 cloves garlic (1 diced, 2 whole)
- 2 dried guajillo chilis
- 2 Tbsp cumin
- 1 Tbsp sweet paprika
- 1 tsp hot paprika (or less cayenne chili powder to taste)
- 2 bay leaves
- 4 stems of fresh thyme
- 2 Tbsp olive oil
- ¼ tsp of baking soda
- Salt and pepper to taste
- Rinse beans and remove any rocks, soak overnight with 4–6 cups of water in a deep sauce pan or pot
- Bring beans and soaking liquid to a boil with baking soda, bay leaves, thyme, guajillo chilis, 2 cloves of garlic whole, both paprikas, ½ the cumin
- Reduce to simmer and cook until beans are starting to get tender
- Meanwhile sauté onions in olive oil on medium-low heat until wilted and starting to get translucent (about 10 mins)
- Add sweet pepper, poblano, and carrot and cook until tender (about 10 more mins)
- Add 1 clove of diced garlic last and cook another minute or two
- Add tomatoes and simmer at least 35–45 min
- Season vegetables and beans separately to taste
- When beans are just tender remove bay leaves, thyme, and dried chilis
- Remove beans from broth with a spider leaving garlic behind and add them to the veggie mixture
- Add toasted pepitas to the bean broth purée well, and strain mixture into the veggie mix
- Warm through and serve with rice or bread and mexican crema on the side
Kasha varnishkes (bow-tie pasta with kasha) is traditional comfort food for Ashkenazi Jewish immigrants.
- 1 pound of bow-tie pasta (varnishkes)
- 1 cup kasha
- 1 large onion diced
- 12 oz. fresh mushrooms sliced (optional)
- 1 large egg
- 2 cups chicken stock
- 4 Tbsp. of schmaltz (chicken fat) or butter
- 2 Tbsp. of chopped flat parsley
- Salt and pepper
- Saute the onions in 2 Tbsp. of the fat until golden and set aside.
- Pan roast the mushrooms with the remaining 2 Tbsp. of fat a little at a time so they become caramelized and brown and set aside with the onion. Overcrowded mushrooms will steam not roast.
- Beat the egg and then mix in the kasha until all grains are coated (some clumping is inevitable)
- Heat the chicken stock to a simmer in a small sauce pan
- Heat a large pot of water to boil for the pasta
- Put the kasha in the same saute pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- Add the onions and mushrooms to the kasha and turn the heat to low
- Immediately pour the hot stock over the kasha egg mixture, turn down from heat, and cover at a low simmer for about 10 minutes until the kasha absorbs the stock and becomes tender.
- Meanwhile cook the pasta al dente in the large pot.
- Drain the pasta and combine with the kasha and vegetables
- Add more fat if desired and adjust seasoning
- Sprinkle parsley and serve
Makes 1½ cups
- 15-ounce can chickpeas, rinsed
- 1 clove garlic
- 4 tablespoons (¼ cup) olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- kosher salt
- ¼ teaspoon paprika
- In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.
- 2¾ pounds orange-flesh winter squash, such as butternut
- 2 tablespoons olive oil
- 1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup)
- 3 cloves garlic, peeled and minced
- 1 teaspoon finely grated fresh ginger, or more to taste
- 1 medium parsnip, peeled and cut into ¼-inch pieces
- 4 cups vegetable stock
- Two ¾-inch slices whole-wheat bread, crusts removed
- 1 tablespoons freshly grated Parmesan cheese
- Salt and pepper to taste
- Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into ½-inch pieces, and set aside.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a blender and purée. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into ½-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.