MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlicky Chicken w/Lemon-Anchovy Sauce
Categories: Poultry, Citrus, Seafood, Chilies
Yield: 4 servings

1 1/4 lb Boned, skinned chicken
- thighs
1 ts Coarse kosher salt
Fresh ground black pepper
6 cl Garlic; smashed, peeled
1/4 c Extra-virgin olive oil
5 Anchovy fillets
2 tb Drained capers; patted dry
1 lg Pinch chile flakes
1 Lemon; halved
Fresh chopped parsley; to
- serve

Set oven @ 350ºF/175ºC.

Season the chicken thighs with salt and pepper and let
rest while you prepare the anchovy-garlic oil. Mince one
of the garlic cloves and set it aside for later. In a
large, ovenproof skillet over medium-high heat, add the
oil. When the oil is hot, add the 5 smashed whole garlic
cloves, the anchovies, capers and chile. Let cook,
stirring with a wooden spoon to break up the anchovies,
until the garlic browns around the edges and the
anchovies dissolve, 3 to 5 minutes.

Add the chicken thighs and cook until nicely browned on
one side, 5 to 7 minutes. Flip the thighs, place the pan
in the oven and cook another 5 to 10 minutes, until the
chicken is cooked through.

When chicken is done, transfer thighs to a plate (be
careful, as the pan handle will be hot). Place skillet
back on the heat and add minced garlic and the juice of
one lemon half. Cook for about 30 seconds, scraping up
the browned bits on the bottom of the pan. Return
chicken to the pan and cook it in the sauce for another
15 to 30 seconds.

Transfer everything to a serving platter. Squeeze the
remaining lemon half over the chicken and garnish with
chopped parsley. Serve.

By: Melissa Clark

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 servings

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ratatouille
Categories: Vegetables, Squash, Herbs
Yield: 9 servings

4 cl Garlic
2 md White onions
3 md Zucchini
2 md Eggplant
3 Red bell peppers
3 Sprigs fresh rosemary
6 Sprigs fresh thyme
1 c Olive oil; more as needed
2 lg Heirloom or beefsteak
- tomatoes
2 sm Bay leaves; ripped in half
1 1/2 ts Fine sea salt; more as
- needed
Fresh ground black pepper

Heat oven to 350ºF/175ºC.

Prepare the vegetables: Smash and peel 3 garlic cloves,
reserving the 4th. Halve onions through their roots, and
slice halves into 1/4" thick pieces. Slice zucchini into
1/4" thick rounds. Cut eggplant into 1" cubes or spears.
Seed peppers, and cut them into 1/4" thick strips.

Spread each vegetable on a separate rimmed baking sheet
(use extra sheets as necessary). Add the 3 cloves of
smashed garlic to the onion pan. Add 1 sprig rosemary
and 2 sprigs thyme to each of the pepper, eggplant and
zucchini pans. Sprinkle salt lightly over vegetables.
Drizzle 3 tablespoons olive oil on each of the pans.

Place all the pans in the oven (or work in batches if
they don’t fit at once). Cook until vegetables are very
tender and lightly browned at the edges. This will take
about 35 to 40 minutes for the peppers (their skins
should shrivel), 40 to 45 minutes for the eggplant and
zucchini (the eggplant should crisp slightly and the
zucchini should be well cooked, so let them go 3 to 5
minutes longer than you normally might), and 60 to 65
minutes for the onions. Don’t worry about the vegetables
being pretty; they will meld into the ratatouille. Shake
or stir the pans every 15 to 20 minutes or so,
especially the onions.

In the meantime, prepare the tomatoes: Bring a large pot
of water to a boil. Add tomatoes and blanch until the
skins split, about 10 seconds. Use a slotted spoon to
quickly transfer the tomatoes to a bowl filled with ice
water.

Using a paring knife, peel the cooled tomatoes (the
skins should slip right off). Halve tomatoes across
their equators. Set a sieve over a bowl. Working over
the bowl, use your fingers to seed the tomatoes, letting
the seeds catch in the sieve and the juice run into the
bowl. Discard seeds but save juices. Dice tomatoes and
add to the reserved juices in bowl.

Finely grate or mince remaining garlic clove. Add garlic
to tomatoes along with bay leaves and a large pinch of
salt. Set aside.

Once vegetables are done cooking, combine them on one
baking sheet or a large shallow baking dish and add
ingredients from tomato bowl. Toss well. Vegetables will
be stacked, and that’s O.K. Cover generously with olive
oil, using remaining ¼ cup oil or more, and sprinkle
with salt. Everything should have a good coat of oil,
but should not be drowning in it. Cook at least 1 hour,
stirring every 15 to 20 minutes, until vegetables are
very tender and imbued with juices and oil. Add salt and
pepper to taste, then serve warm, or let cool.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Pajeon (Korean Scallion Pancakes w/Vegetables)
Categories: Breads, Vegetables, Herbs
Yield: 3 servings

MMMMM--------------------------PANCAKES-------------------------------
1/2 c A-P flour
1/2 c Potato starch (or 1/4 c (ea)
- white rice flour and
- cornstarch)
3/4 ts Fine sea salt; more as
- needed
1/2 ts Baking powder
1/4 c Ice water
1 lg Egg
1/4 c Finely chopped kimchi
4 c Fine chopped or grated mixed
- vegetables
4 Scallions; in 2" long
- sections, thin sliced
- lengthwise
2 tb Grapeseed or peanut oil;
- more as needed

MMMMM-----------------------DIPPING SAUCE----------------------------
3 tb Soy sauce
2 ts Rice wine vinegar; more to
- taste
1 ts Finely grated fresh ginger
- or garlic (opt)
1/2 ts Sesame oil; more to taste
pn Granulated sugar

PREPARE THE PANCAKES: In a large bowl, whisk together
all-purpose flour, potato starch, salt and baking
powder.

In a medium bowl, combine water, egg and kimchi. Whisk
kimchi mixture into flour mixture, and whisk until
smooth. Fold in vegetables and about three-quarters of
the scallions. (Save the rest for garnish.)

In a large nonstick skillet over medium heat, heat 2
tablespoons oil. Scoop 1/4 cup portions of batter into
the skillet, as many as will fit while not touching,
flatten, and fry until dark golden on the bottom, about
2 to 3 minutes. Flip and continue to fry until other
side is browned, 2 to 3 minutes. Transfer to a paper
towel-lined plate and sprinkle with a little more salt.
Continue with remaining batter.

Before serving, make the dipping sauce: In a small bowl,
stir together soy sauce, vinegar, ginger or garlic (if
using), sesame oil and sugar. Sprinkle sliced scallion
over pancakes, and serve with dipping sauce on the side.

Recipe from: Sohui Kim

Adapted by: Melissa Clark

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Bourguignon
Categories: Beef, Wine, Pork, Mushrooms, Vegetables
Yield: 5 servings

3 lb Chuck; in 2" cubes, patted
- dry
2 1/4 ts Kosher salt; more to taste
1/2 ts Fresh ground black pepper
5 oz Lardons, pancetta or bacon;
- diced (1 1/4 c)
1 Onion; fine chopped
1 lg Carrot; sliced
2 cl Garlic; minced
1 ts Tomato paste
2 tb A-P flour
750 ml Bottle red wine
1 lg Bay leaf
1 lg Sprig of thyme
8 oz Pearl onions; peeled
8 oz Cremini mushrooms; halved if
- large
1 tb Extra-virgin olive oil
pn Sugar
Chopped flat-leaf parsley;
- garnish

Season beef with 2 teaspoons salt and 1/2 teaspoon
pepper. Set aside for at least 30 minutes at room
temperature, or chill in the refrigerator for up to 24
hours.

In a large Dutch oven or heavy-bottomed pot with a
tightfitting lid, cook lardons over medium-low heat
until fat is rendered and lardons are browned and crisp,
about 10 to 15 minutes. Transfer with a slotted spoon to
a paper towel-lined plate. Reserve fat in pot.

Set oven @ 350ºF/175ºC.

Raise heat under pot to medium-high and cook until fat
is starting to smoke. Lay half the beef cubes in a
single layer in the pot, leaving space between pieces.
Cook until well browned on all sides, 10 to 15 minutes;
transfer pieces to a plate as they brown. Repeat with
remaining beef.

Reduce heat, if necessary, to prevent burning. Stir in
onion, carrot and remaining 1/4 teaspoon salt and cook
until soft, about 10 minutes, stirring occasionally.

Stir in garlic and tomato paste, and cook for 1 minute.
Stir in flour, cook for 1 minute, then add wine, bay
leaf and thyme, scraping up brown bits at bottom of pot.
Add browned beef and half the cooked lardons back to
pot, cover, and transfer to oven. Let cook until beef is
very tender, about 1 1/2 hours, turning meat halfway
through.

Meanwhile, in a large skillet set over high heat,
combine pearl onions, mushrooms, 1/4 cup water, the
olive oil and a pinch each of salt, pepper and sugar.
Bring to a simmer, then cover and reduce heat to medium,
cooking for 15 minutes. Uncover, raise heat to high, and
cook, tossing frequently, until vegetables are well
browned, 5 to 7 minutes.

To serve, scatter onions and mushrooms and remaining
cooked lardons over stew, then top with parsley.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coq Au Vin
Categories: Oultry, Wine, Herbs, Vegetables, Booze
Yield: 4 servings

3 lb Chicken legs & thighs
2 1/2 ts Kosher salt; more as needed
1/2 ts Fresh ground black pepper;
- more to taste
3 c Hearty Burgundy wine
1 Bay leaf
1 ts Chopped fresh thyme leaves
4 oz Lardons, pancetta or bacon,
- diced in 1/4" pieces
3 tb Extra-virgin olive oil; more
- as needed
1 lg Onion; diced
1 lg Carrot; peeled and diced
8 oz White or brown mushrooms;
- halved if large, sliced
2 cl Garlic; minced
1 ts Tomato paste
1 tb A-P flour
2 tb Brandy
3 tb Unsalted butter
8 oz Peeled pearl onions
pn Sugar
2 sl White bread; cut in
- triangles, crusts off
1/4 c Chopped parsley; more for
- serving

Season chicken with 2 1/4 teaspoons salt and 1/2
teaspoon pepper. In a large bowl, combine chicken, wine,
bay leaf and thyme. Cover and refrigerate for at least 2
hours or, even better, overnight.

In a large Dutch oven or a heavy-bottomed pot with a
tightfitting lid, cook lardons over medium-low heat
until fat has rendered, and lardons are golden and
crisp, 10 to 15 minutes. Using a slotted spoon, transfer
lardons to a paper-towel-lined plate, leaving rendered
fat in pot.

Remove chicken from wine, reserving the marinade. Pat
chicken pieces with paper towels until very dry. Heat
lardon fat over medium heat until it’s just about to
smoke. Working in batches if necessary, add chicken in a
single layer and cook until well browned, 3 to 5 minutes
per side. (Add oil if the pot looks a little dry.)
Transfer chicken to a plate as it browns.

Add diced onion, carrot, half the mushrooms and the
remaining 1/4 teaspoon salt to pot. Cook until
vegetables are lightly browned, about 8 minutes,
stirring up any brown bits from the pot, and adjusting
heat if necessary to prevent burning.

Stir in garlic and tomato paste and cook for 1 minute,
then stir in flour and cook for another minute. Remove
from heat, push vegetables to one side of pot, pour
brandy into empty side, and ignite with a match. (If
you’re too nervous to ignite it, just cook brandy down
for 1 minute.) Once the flame dies down, add reserved
marinade, bring to a boil, and reduce halfway (to 1 1/2
cups), about 12 minutes. Skim off any large pockets of
foam that form on the surface.

Add chicken, any accumulated juices and half the cooked
lardons to the pot. Cover and simmer over low heat for 1
hour, turning halfway through. Uncover pot and simmer
for 15 minutes to thicken. Taste and add salt and
pepper, if necessary.

Meanwhile, melt 1 tablespoon butter and 2 tablespoons
oil in a nonstick or other large skillet over
medium-high heat. Add pearl onions, a pinch of sugar and
salt to taste. Cover, reduce heat to low and cook for 15
minutes, shaking skillet often to move onions around.
Uncover, push onions to one side of skillet, add
remaining mushrooms, and raise heat to medium-high.
Continue to cook until browned, stirring mushrooms
frequently, and gently tossing onions occasionally, 5 to
8 minutes. Remove onions and mushrooms from skillet, and
wipe it out.

In same skillet, melt 2 tablespoons butter and 1
tablespoon oil over medium heat until bubbling. Add
bread and toast on all sides until golden, about 2
minutes per side. (Adjust heat if needed to prevent
burning.) Remove from skillet and sprinkle with salt.

To serve, dip croutons in wine sauce, then coat in
parsley. Add pearl onions, mushrooms and remaining half
of the cooked lardons to the pot. Baste with wine sauce,
sprinkle with parsley and serve with croutons on top.

By; Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pan Orzo w/Spinach And Feta
Categories: Pasta, Greens, Cheese, Vegetables, Herbs
Yield: 4 servings

2 tb Unsalted butter
4 lg Scallions; trimmed, thin
- sliced
2 lg Garlic cloves; minced
8 oz Baby spinach leaves; coarse
- chopped
1 ts Kosher salt
1 3/4 c Chicken stock
1 c Orzo
1 ts Fine grated lemon zest
3/4 c Crumbled feta; more for
Garnish
1/2 c Peas; thawed (opt)
1 c Chopped fresh dill

Heat a 10" skillet over medium, then melt butter, 30
seconds to 1 minute. Stir in about three-quarters of the
scallions (saving some of the green parts for garnish)
and garlic, and cook until softened, stirring
frequently, about 3 minutes.

Stir in spinach, adding in batches if it doesn’t all fit
in the pan at once, and 1/2 teaspoon salt. Continue to
cook, stirring occasionally, until spinach is wilted,
about 5 minutes.

Stir in stock and bring to a simmer. Stir in orzo, lemon
zest and remaining 1/2 teaspoon salt. Cover and simmer
over medium-low heat until orzo is nearly cooked through
and most of the liquid is absorbed, 10 to 14 minutes,
stirring once or twice.

Stir in cheese, peas (if you like) and dill, cover the
pan, and cook for another 1 minute, to finish cooking
and warm the peas. To serve, sprinkle with more cheese
and the reserved scallions.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Oatmeal-Raisin Cookies
Categories: Cookies, Snacks, Grans, Fruits, Spices
Yield: 36 servings

1 c (227 g) unsalted butter;
- softened, more for pans
1 c (200 g) dark brown sugar;
- packed
1/3 c (66 g) granulated sugar
2 lg Eggs
1 tb (15 mL) vanilla extract
1 1/2 c (187 g) A-P flour
3/4 ts Salt
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Fresh grated nutmeg
1/4 ts Ground cardamom or ground
- ginger
3 c (270 g) olf fashion rolled
- oats
1 1/2 c (225 g) raisins

Set oven @ 350ºF/175ºC.

Butter two large cookie sheets, or line them with
parchment paper or reusable silicone liners.

Using an electric mixer, beat butter in a large bowl
until creamy. Add brown and granulated sugars, then beat
until fluffy, about 2 minutes. Beat in eggs, one at a
time, until fully incorporated. Then, beat in vanilla
extract.

In a separate bowl, use a wooden spoon or spatula to mix
together the flour, salt, baking soda, cinnamon, nutmeg
and cardamom.

Set mixer on low speed, and beat flour mixture into the
butter mixture.

Stir in oats and raisins.

Spoon out dough by large tablespoonfuls onto prepared
cookie sheets, leaving at least 2 inches between each
cookie.

Bake until cookie edges turn golden brown, about 9 to 13
minutes. Centers will still be quite soft, but they will
firm up as the cookies cool. Cool completely on a wire
rack. Store in an airtight container @ room temperature.

By: Melissa Clark

Yield: 3 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pie Crust
Categories: Five, Pastry
Yield: 1 servings

1 1/4 c A-P flour (150 g)
1/4 ts Fine sea salt
10 tb Unsalted butter; cold; in
- cubes
2 tb (to 4 tb) ice water; as
- needed

In a food processor, pulse together the flour and salt.
Add butter and pulse until the mixture forms lima
bean-size pieces. Slowly add ice water, 1 tablespoon at
a time, and pulse until the dough just comes together.
It should be moist, but not wet.

Turn dough out onto a lightly floured surface and gather
into a ball. Flatten into a disk with the heel of your
hand. Cover tightly with plastic wrap and refrigerate
for at least 1 hour and up to 2 days.

NOTES: For the best results, use a high-fat,
European-style unsalted butter like Plugra.

You can experiment with textures and flavors by
substituting 3 to 4 tablespoons shortening, lard, beef
suet, duck fat or an unsweetened nut butter, such as
hazelnut butter, almond butter or mixed nut butter, for
3 to 4 tablespoons regular butter. All should be well
chilled before using.

Or make a crispy cheddar crust, which pairs nicely with
apple pie or savory pie fillings: Pulse together 1 1/4
cups flour with 3/4 teaspoon salt. Add 3/4 cup grated
sharp Cheddar; pulse until mixture forms coarse crumbs.
Add 8 tablespoons chilled, cubed butter and proceed
according to the directions above.

By: Melissa Clark

Yield: One 9" single pie crust

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peruvian Roasted Chicken w/Spicy Cilantro Sauce
Categories: Poultry, Vegetables, Chilies, Citrus, Cheese
Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
6 cl Garlic; fine grated or
- minced
3 tb Soy sauce
1 tb Aji amarillo paste
1 tb Lime juice
1 ts Aji panca paste
+=OR=+
1 ts Pasilla chile powder
1 ts Dijon mustard
1 ts Ground cumin
1 ts Fresh ground black pepper
1/2 ts Fine sea salt
4 1/2 lb Chicken; halved
+=OR=+
4 lb Bone-in, skin-on chicken
- pieces
Extra-virgin olive oil; as
- needed

MMMMM---------------------------SAUCE--------------------------------
1 c Cilantro leaves & tender
- stems
4 Jalapenos; seeded, diced
1/4 c (1 oz) crumbled feta cheese
1 cl Garlic; chopped
1 1/2 tb Lime juice; more to taste
2 ts Chopped fresh oregano or
- basil
3/4 ts Fine sea salt; more to
- taste
1/2 ts Dijon mustard
1/2 tb Aji amarillo or other chile
- paste
1/2 ts Honey
1/2 ts Ground cumin
1/2 c Extra-virgin olive oil
Lime wedges; garnish

FOR THE MARINADE: In a large bowl, whisk together
garlic, soy sauce, aji amarillo paste, lime juice, aji
panca paste, mustard, cumin, pepper and salt.

Add chicken halves, turning to coat them all over with
marinade. Cover and refrigerate at least 2 hours and up
to 12 hours.

Set the oven @ 450ºF/232ºC.

Remove chicken from marinade and pat dry with paper
towels. Arrange skin-side up on a rimmed baking sheet
and drizzle with oil.

Roast until skin is golden and chicken is cooked
through, 35 to 45 minutes (if using chicken parts,
remove the breasts after 25 to 35 minutes). Remove from
oven and let sit, loosely covered with foil, for 10
minutes before serving.

While chicken is roasting, make the sauce. In a blender,
blend cilantro, jalapeños, feta, garlic, lime juice,
oregano, salt, mustard, aji amarillo paste, honey, and
cumin until smooth. With the motor running, slowly
drizzle in oil until mixture is emulsified. Taste and
adjust the seasonings with salt or lime juice or both.

Carve the chicken and serve with the sauce and lime
wedges on the side.

NOTE: To cut a chicken in half, use a sturdy pair of
poultry shears to cut lengthwise through the breastbone.
Turn over and cut again, along the backbone. If desired,
cut along the other side of the backbone and remove it.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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