Epimeles

the Pence family cookbook

All Recipes

Dal Makhani

main course indian bean lentil untested

Ingredients

  • 1 cup (7 ounces) whole urad beans with skin
  • 4 cups water, plus more for soaking
  • 1/8 teaspoon baking soda
  • 1 medium (10 ounces) white onion, cut into chunks
  • 6 cloves garlic, peeled and smashed
  • One (2-inch) piece fresh ginger, peeled and cut in half
  • 4 tablespoons ghee or unsalted butter, divided (may substitute extra-virgin olive oil)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/4 cup tomato paste
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon cayenne powder
  • 2 tablespoons heavy cream or creme fraiche (may substitute nondairy yogurt)
  • 2 tablespoons loosely packed chopped fresh cilantro leaves, for garnish (optional)

Preparation

Pick through the beans and discard any dirt or stones, then transfer to a medium bowl and rinse under running water. Add enough water to cover the beans by 1 inch and soak overnight (8 to 12 hours). Drain.

In a medium saucepan or Dutch oven over high heat, combine the beans with the 4 cups water and baking soda. Bring to a rolling boil, then lower the heat to a simmer, cover, and cook the beans until they are tender and almost falling apart, 30 to 45 minutes. Transfer the beans with their liquid to a large bowl. Rinse the saucepan and wipe it dry.

Combine the onion and garlic in a blender. Chop half the ginger, add it to the blender and pulse until the vegetables form a smooth paste. (If needed, add a bit of the liquid from the dal to the blender to help things move around.)

Return the saucepan or Dutch oven to medium-high heat, and melt 2 tablespoons of the ghee. Add the garam masala and turmeric and cook, stirring, until the spices release their aroma, 30 to 45 seconds. Add the tomato paste and cook until darkened, 1 to 2 minutes. Reduce the heat to medium-low, stir in the onion mixture and cook, stirring occasionally, until most of the liquid has cooked away and the ghee has started pooling in spots, 10 to 15 minutes. Add the cooked beans and their liquid and stir in the salt and cayenne. Taste, and add more salt if needed.

Increase the heat to high and bring the mixture to a boil. Cook at a boil for a few minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan. Reduce the heat to a gentle simmer and cook an additional 1 to 2 minutes. Stir in the cream and remove from the heat.

Cut the remaining ginger into matchsticks. In a small saucepan over medium-high heat, melt the remaining 2 tablespoons of ghee. Add the remaining ginger and fry until the ginger starts to turn golden brown, about 1 minute. Pour the fried ginger and ghee over the dal. Garnish with the cilantro, if using, and serve hot, with plain rice or flatbread, and yogurt or raita on the side.

WaPo


Roast Turkey Maple Herb Butter

main course turkey

Ingredients

  • 2 cups apple cider
  • 1/3 cup pure maple syrup
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
  • 1 1/2 teaspoons grated lemon peel
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 1 14-pound turkey, neck and giblets reserved
  • 2 cups chopped onion
  • 1 1/2 cups chopped celery with leaves
  • 1 cup coarsely chopped carrot
  • 2 cups canned low-salt chicken broth
  • 3 cups (about) canned low-salt chicken broth
  • 3 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
  • 1 small bay leaf
  • 2 tablespoons apple brandy (optional)

Preparation

Make turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.

Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.

Make gravy: Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.

Brush turkey with any remaining maple butter and serve with gravy.

Bon Appetit, Nov. 1994


New England Sausage, Apple, and Dried Cranberry Stuffing

side dish stuffing sausage

Ingredients

  • 14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
  • 1 pound sweet Italian sausages, casings removed
  • 1/4 cup (1/2 stick) butter
  • 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
  • 1 pound tart green apples, peeled, cored, chopped
  • 2 cups chopped celery with leaves
  • 4 teaspoons poultry seasoning
  • 1 cup dried cranberries (about 4 ounces)
  • 4 teaspoons chopped fresh rosemary
  • 2/3 cup chopped fresh parsley
  • 3 eggs, beaten to blend
  • 1 1/3 cups (about) canned low-salt chicken broth

Preparation

Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To bake all stuffing in pan: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Bon Appetit, Nov. 1994


Cranberry Cumberland Sauce

side dish cranberry

Ingredients

  • 2 cups cranberries (about 8 ounces)
  • 3/4 cup Tawny Port
  • 1/2 cup sugar
  • 2 1/2 tablespoons orange juice
  • 3/4 teaspoons corn starch
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh lemon juice
  • pinch ground cloves
  • pinch ground ginger
  • 3/4 cup golden raisins
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon grated lemon peel

Preparation

Combine berries and port in heavy saucepan over medium heat. Cook until berries burst stirring occasionally, about 10 minutes. Add 1/2 cup sugar and salt. Stir 1 minute. Combine orange juice, corn starch, dry mustard, lemon juice and spices in small bowl. Whisk to combine. Stir into berry mixture. Add raisins orange peel, lemon peel. Simmer until thickened, stiring occasionally, about 5 minutes. Season with more sugar if desired.

Bon Appetit, Nov. 1994


Green Beans with Walnuts and Walnut Oil

side dish greenbean

Ingredients

  • 2 lbs. green beans, trimmed
  • 2 tbs butter (1/4 stick)
  • 2 tbs walnut oil
  • 1 cup walnuts, chopped and toasted (about 3.75 oz)
  • 2 tbs parsley, fresh, minced

Preparation

Cook beans in a large pot of boiling salted water until just tender, about 5 minutes. Rinse beans with cold water and drain well. (Can be prepared 6 hours ahead. Let stand at room temperature.) Melt butter with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Bon Appetit, Nov. 1994


Yule Log

dessert cake

Ingredients

  • 4 large eggs
  • 100g [3.5 oz] caster sugar
  • 65g [2.5 oz] self-rising flour
  • 40g [1.5 oz] cocoa powder
  • 300 ml [1/2 pint] double cream
  • 300 g [10.5 oz] dark chocolate chips/pieces
  • 300 ml [1/2 pint] double cream, whipped
  • powdered sugar, for decorating

Preparation

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9" jelly-roll pan, and line with parchment paper.

In a large bowl, whisk the eggs and sugar using an electric mixer until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until incorporated. (Be careful not to beat any air out of the mixture.)

Pour the mixture into the lined tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes, until well risen and firm to the touch, and the sides are shrinking slightly away from the edge of the tin.

Place a piece of parchment bigger than the sheet on your work surface. Dust generously with powdered sugar. Invert the cake onto the paper (poof). Remove the bottom lining piece of paper.

Cut a score mark, 2.5cm/1" along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper (with the paper still inside). Sit the roll on top of its outside edge, and cool completely.

While the cake is cooling, make the ganache. Heat the cream in a pan, until you can just keep a finger in it. Remove from the heat and add chocolate, stirring until melted. Cool to room temperature, then put in the fridge to firm up.

Uncurl the roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end, on the diagonal, and place the two pieces on a serving plate to look like a log.

Pipe (star tip) or dollop and spread the icing over the cake. Dust with icing sugar.

BBC/Mary Berry


Soupe Au Potiron

main course soup pumpkin untested

Ingredients

  • 200g de lardons
  • 800g de cubes de potiron (ou courge butternut)
  • 1 oignon
  • 400g de tomates pelées en cubes
  • 1 l d’eau
  • 2 cubes de bouillon de volaille
  • 2 c à s d’huile d’olive
  • 1 gousse d’ail
  • 1 bouquet garni
  • poivre et sel

Preparation

Faites revenir à bon feu les cubes de potiron, l’oignon haché, et l’ail émincé dans une casserole contenant l’huile d’olive. Après 2 min, ajoutez les tomates, l’eau, les cubes de bouillon émiettés et le bouquet garni. Portez à ébullition et laissez mijoter 25 min à feu doux. Laissez reposer 5 min.

Pendant ce temps, faites rissoler les lardons dans une poêle anti-adhésive, sans matière grasse, en débutant la cuisson à feu doux et en l’augmentant quand le gras commence à fondre. Égouttez-les sur du papier absorbant.

Retirez le bouquet garni de la soupe et mixez-la finement. Ajoutez les lardons et rectifiez l’assaisonnement.

Servez bien chaud, avec du pain.

Delhaize


Petty Aunt Pie

dessert pie apple

Ingredients

  • 1 pie crust
  • 3 granny smith apples, peeled and grated
  • 1/2 stick butter, melted
  • 1 1/2 c. sugar
  • 2 tbsp. flour
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 c. milk
  • 2 eggs, beaten

Preparation

Grate apples into deep-dish pie crust. Drizzle with butter. Mix dry ingredients, add milk, then eggs. Pour cream mixture over apples. Bake at 400 F for 10 minutes, then 350 for 30–40 minutes.

PostSecret


Pork Chops and Cabbage with Mustard Cream Sauce

main course german pork cabbage untested

Ingredients

  • 4 thin center-cut boneless pork chops (about 1 pound total)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup finely diced onion (about 1/2 large onion)
  • 4 cups rough chopped green cabbage (about 1 pound)
  • 1 tablespoon butter (optional)
  • 3/4 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon white pepper, or to taste
  • Chopped fresh parsley, for garnish

Preparation

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

WaPo


Pumpkin Seed Dip

side dish appetizer mexican pumpkin untested

Ingredients

  • 5 ounces raw pepitas (about 1 cup)
  • 2 tablespoons canola oil
  • ½ cup shallots (finely chopped)
  • 1 jalapeño (stemmed, seeded and finely chopped)
  • 3 cloves garlic (minced)
  • Kosher salt
  • ¼ cup parsley (lightly packed)
  • ¼ cup cilantro (lightly packed)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon orange zest (finely grated)
  • Tortilla chips (for serving)

Preparation

In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.

In the skillet, heat the canola oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.

Add the parsley, cilantro, lime juice, olive oil, orange zest and 1/4 cup of water to the food processor and puree until nearly smooth. Season with salt. Transfer the sikil pak to a bowl and serve with tortilla chips.

Food & Wine

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