Aloo Gobi

3 Tbsp oil such as grapeseed or ghee

1 tsp cumin seeds

½ tsp ground turmeric

1 large white or yellow onion, diced

1 green chilli such as jalapeno, serrano, or bird’s eye, thinly sliced

2 Tbsp garlic, grated

2 Tbsp fresh ginger, peeled and grated

2 small tomatoes, diced

2 large potatoes peeled and diced, 1 in/2.5 cm cubes

10 oz cauliflower florets, broken into bite-sized pieces (I subbed in kohlrabi)

Fine sea salt

1 Tbsp fresh lemon juice or 2 tsp amchur (unripe dry mango powder)

½ tsp garam masala

2 Tbsp chopped fresh cilantro, tender stems and leaves

INSTRUCTIONS

1. Heat the oil over medium-high heat in a medium saucepan or Dutch oven. Add the cumin and turmeric, and sauté until fragrant and sizzling for 30 to 45 seconds. Add the onion and sauté until translucent, 4 to 5 minutes. Add the green chilli, and sauté for 30 seconds. Add the garlic and ginger and sauté, until fragrant, about 1 minute.

2. Fold in the tomatoes, potatoes, and cauliflower, season with salt, cover with a lid, and cook until the potatoes and cauliflower are tender enough to be easily pierced by a fork or knife, occasionally stir to prevent burning, 30 to 45 minutes. If the vegetables start to burn, add 1 to 2 Tbsp of water as needed. Drizzle the lemon juice and garam masala over the vegetables, remove from the heat and taste, and season with salt if needed. Serve hot or warm, garnished with cilantro. Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.

Pasta E Fagioli

2 tablespoons olive oil plus more for drizzling

1 medium yellow onion, diced

1 small celeraic, peeled and finely chopped

2 medium carrots, finely chopped

1 teaspoon salt, plus more to taste

fresh ground pepper

3 garlic cloves grated

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 14-ounce can diced tomatoes

3 cups cooked cannellini beans, drained and rinsed

4 cups broth

Parmesan rind, optional

1 cup ditalini pasta, or other small pasta

2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.

Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Creamed leeks

1 tablespoon unsalted butter

2 large leeks, washed, and thinly slice

1/4 cup water

Kosher salt

Freshly ground black pepper

1/2 cup heavy cream

1 tablespoon finely grated Parmesan

In a nonstick skillet, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes. Stir in the cream and Parmesan, and serve.

Browned butter butternut squash pasta

• 8 ounces spaghetti

• 2 tablespoons extra-virgin olive oil

• 1 cup fresh French style breadcrumbs

• Kosher salt and freshly ground black pepper, to taste

• 8 tablespoons unsalted butter, divided

• 2 cups 10 ounces diced butternut squash

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh thyme leaves

• 1 tablespoon chopped fresh sage leaves

• ¼ cup shaved Parmesan

• 2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.

Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.

Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.

Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.

Brussels sprouts salad

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

  Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

  Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.

  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

  Slowly whisk remaining olive oil in cup (~1/4 c to 1/3 c) into lemon-juice mixture. Season dressing to taste with salt and pepper.Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Wilted Escarole Salad

½ loaf country-style bread (about 8 oz.), crust removed, torn into 1” pieces (about 5 cups

7 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 garlic cloves, coarsely chopped

1–2 anchovy fillets packed in oil

¼ teaspoon crushed red pepper flakes

2 tablespoons (or more) white wine vinegar

1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 4 Tbsp. oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons, and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Step 4

DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

Rutabaga and caramelized onions

8 tablespoons (1 stick) butter

1 3/4 pounds onions, halved, thinly sliced

2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces

2 tablespoons honey

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.

Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.

Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Pickled daikon radish

1 lb daikon radish

1 dried red chili pepper

2 Tbsp rice vinegar (unseasoned)

1 tsp sake (optional)

1 Tbsp salt

⅓ cup sugar

Gather all the ingredients.

Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut the daikon into ¼-inch (6-mm) slices.

Cut 1 dried red chili pepper into small pieces. Discard the seeds if you prefer less spicy.

Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp salt, and ⅓ cup sugar in a resealable plastic bag and rub well.

Remove the air from the bag and close it. You can start enjoying it after 2–3 hours.

Brazillion style collard greens

For the Sauce

• 3 tablespoon fresh squeezed lemon juice

• 1 small jalapeño, finely chopped

• ¼ white onion, finely chopped

• 1 tablespoon cilantro leaves, chopped

• Kosher salt

For the Greens

• 2 pounds collard greens, rinsed and well-dried

• 8 - 10 garlic cloves, thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons water

• ½ teaspoon kosher salt, plus more to taste

• 1 small dried red chile (optional)

• Fresh cracked black pepper, to taste

Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.

1. Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.

2. Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.

3. Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.

Really good roasted broccoli

• 2 pounds broccoli 

• 2 garlic cloves peeled and sliced *See the notes section before starting

• Good olive oil 

• 3/4 teaspoons kosher salt

• couple grinds black pepper

• 1 teaspoon grated lemon zest

• 1 tablespoon freshly squeezed lemon juice

• ⅓ cup freshly grated Parmesan cheese

• Preheat the oven to 400°F/200°C.

• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. 

• Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

• Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

(Vegan) Potato Leek soup

• 3 tbsp olive oil more for drizzling

• 3 cloves garlic

• 3 leeks white and light green parts only, chopped

• 3 celery stalks chopped

• 7 cup vegetable broth more if desired

• 2 lb potatoes peeled and cubed

• 1/2 cup raw cashews

• 2 bay leaves

• 1 1/2 tsp herbes de Provence (or fresh thyme leaves)

• 1 1/2 tsp sea salt

• 1/2 tsp ground coriander

• 1/4 tsp ground pepper

Soak cashews in a cup of hot water. Set aside.

In a large pot add the olive oil and garlic and bring to medium heat. Toss in the leeks and celery and cook, stirring often, until wilted (about 5 minutes).

Blend cashews and water with an immersion blender until totally smooth.

Pour in the vegetable broth and add the potatoes, cashews, bay leaves, herbes de Provence, salt, coriander and pepper. Bring the soup to a simmer by increasing the heat. Cover with the lid slightly ajar and cook until the potatoes are soft and tender, about 15 minutes.

Scoop out the bay leaves and discard. Puree the soup with an immersion blender until creamy smooth. (Alternatively, blend the soup in a blender in batches on high speed).

Serve the soup in bowls with a drizzle of olive oil.

The Best Crispy Roast Potatoes

Well…these are really good…

• Kosher salt

• 1/2 teaspoon baking soda

• 4 pounds potatoes, peeled and cut into quarters, sixths, or eighths, depending on size

• 5 tablespoons (75ml) extra-virgin olive oil

• Small handful picked fresh rosemary leaves, finely chopped

• 3 medium cloves garlic, minced

• Freshly ground black pepper

• Small handful fresh parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Pour into bowl and toss with rosemary mixture and parsley and serve.

Romesco sauce

A delicious sauce for topping roast vegetables, meats or smearing on bread. The chickpeas creates a gluten free option, but traditionally, stale bread is used.

• 2 roasted red peppers, skin and seeds removed

• ¼ cup extra-virgin olive oil

• ¼ cup water

• ⅓ cup mix of almonds and peeled hazelnuts

• 2 tablespoons tomato paste

• 2 tablespoons sherry vinegar or red wine vinegar

• ¼ cup cooked chickpeas, drained and rinsed

• 2 garlic cloves

• 1 teaspoon smoked paprika

• ½ teaspoon sea salt

• Freshly ground black pepper

In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.

Baked Feta Pasta

2 pints cherry tomatoes or two pounds small tomatoes quartered

4 cloves garlic chopped

1/2 cup olive oil

salt

1 block feta cheese

1/2 tsp. crushed red pepper flakes

fresh ground peppers

12 oz. pasta such as rigatoni or rotini

fresh basil

Heat oven to 450 degrees.

In a baking dish, combine tomatoes and garlic with 1/4 cup olive oil and sprinkle with salt. Toss to coat. Place feta in the middle. Pour the rest of the oil on top. Sprinkle with red pepper flakes and black pepper. Bake in oven until tomatoes begin to brown (about 40 minutes)

Meanwhile prepare pasta according to box instructions.

Combine prepared drained pasta with feta mixture and top with chopped basil.

Cavetteli Pasta with tomatoes, summer squash and corn

• 1pound fresh or frozen cavatelli

• 3 teaspoons olive oil

• 2 ears corn, kernels cut from the cob

• 1 pint cherry tomatoes, quartered

• 1 1/2 cups diced zucchini or summer squash

• 2 cloves garlic, sliced

• 1 teaspoon salt

• black pepper, to taste

• 3/4 cup homemade marinara sauce

• 6 tablespoons grated Pecorino Romano, plus more for serving

• 2 tablespoons fresh basil, for garnish

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and summer squash or zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

Eggplant and tomato stir fry

I learned this one from Adan Martinez when we were both apprentices here a million years ago. No exact amounts here and it always comes out delicious.

• a couple Asian eggplants, sliced up into 1/4” rounds

• 2 tomatoes chopped

• 1 small onion chopped

• couple cloves garlic chopped

• glug of oil

• soy sauce

• rice wine vinegar

• sesame oil

Pour a tablespoon of oil or so into frying pan on medium heat and add onions and garlic. Fry until translucent.

Add eggplants and fry until they begin to soften and add tomatoes. Cook until all is soft and cooked through. Season to taste with soy sauce and vinegar. Sprinkle with sesame oil and serve over rice.

Chicken gumbo

• 2 medium onions

• 1 green bell pepper

• 3 ribs celery

• 3 tablespoons vegetable shortening (or oil)

• 3 tablespoons all-purpose flour

• 4 cups chicken stock (unsalted or low sodium)

• 1 (14 1/2-ounce) can diced tomatoes (with juice)

• 1 1/2 cups sliced okra, fresh or frozen

• 1 1/2 teaspoons kosher salt, or to taste

• 1/2 teaspoon ground black pepper, or to taste

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper, or to taste

• 1 bay leaf

• 1 cup long-grain rice

• 1 1/4 pounds boneless chicken breasts (or boneless thighs)

• Chopped fresh parsley, garnish

• Chopped green onions, garnish

Peel and chop onions, peppers, and celery.

For the roux, melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown—about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.

Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.

Slowly add the chicken stock and bring it to a boil, stirring constantly. Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.

Reduce the heat to low and simmer, uncovered, for 20 minutes. Meanwhile, cook the rice following the package directions. Set aside and keep warm.

Cut up chicken into bite size pieces. Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.

To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

Thai Cucumber salad

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small red onion, thinly sliced

• 1/4 cup fresh mint or Thai basil, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optopnal)

Directions: 

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Zucchini Butter Pasta

• 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

• 8 ounces (225 grams) spaghetti, cooked al dente

• 1 cup (235 ml) pasta water, reserved

• 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

• 6 tablespoons (85 grams) unsalted butter

• 4 garlic cloves, minced

• 1/4 teaspoon red pepper flakes, or more to taste

• 1/2 cup (45 grams) grated parmesan

• Handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Pasta with Fennel, Kale, and Lemon

• 2-3 tablespoons extra virgin olive oil

• ½ large red onion thinly sliced

• 2 fennel bulbs, tough outer layer removed and fronds reserved thinly sliced

• 3 large garlic cloves finely slivered

• 2-3 large pinches red pepper flakes

• 1 large bunch of lacinato kale tough stems discard and leaves roughly chopped

• juice of one lemon

• 10 ounces spinach fettuccine

• kosher salt

• freshly ground black pepper

Put a large pot of well-salted water on to boil. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.

Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.

When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2 to 3 minutes before the pasta is done cooking.

Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan - adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

Drizzle each serving with lots of grated parmigiano-reggiano cheese.