Epimeles

the Pence family cookbook

All Recipes

Pork Vindaloo

main course indian pork curry untested

Ingredients

  • 750 g pork shoulder, cut into 1" pieces
  • 4 tbsp. vegetable or coconut oil
  • 1 tsp black mustard seeds
  • 500g red onions, finely sliced
  • 5 ripe tomatoes, chopped
  • 2 small green chiles, stalks removed
  • 10 curry leaves
  • 1 tbsp. sugar
  • 1 1/2 tsp. salt
  • 2 tbsp. tamarind pulp
  • 6 small sweet pickled onions, each cut into 2
  • 20g fresh cilantro, finely chopped

for the paste:

  • 5cm cinnamon stick
  • 6 crushed cardamom pods
  • 1 tsp. black peppercorns
  • 10 cloves
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 2 tbsp. chili powder
  • 1/2 tsp. ground turmeric
  • 10 cloves garlic
  • 5 cm piece peeled ginger
  • 60ml malt vinegar

Preparation

Grind together the paste ingredients, starting with the largest spices first, then adding the cumin and coriander seeds, and blend to a fine consistency. Add the chilli and turmeric powders and mix well. Add the garlic and ginger and grind, adding the vinegar to make a paste.

Rub the paste into the diced pork and leave to sit for at least an hour or overnight in a refrigerator.

Heat the oil in a wide, pan (one that has a lid) over a medium-low flame, add the mustard seeds and let crackle for 30 seconds. Add the onions and fry until soft and golden. Add the tomatoes, chillies and curry leaves, and cook until the tomatoes start to break down.

Add the pork and turn the heat up to medium-high. Cook for 10-12 minutes stirring continually until the pork browns. Add 250ml of water, stir well, add the jaggery, salt and tamarind and mix through. Bring to a simmer, cover tightly, turn the heat right down and cook gently for 45-60 minutes.

Check the amount of liquid in the pan and, if needed, cook for another 15 minutes, or until the meat is very tender and the sauce has thickened.

Scatter the pickled onions and chopped coriander over the dish and serve hot.

Vivek Singh / BBC


Ginger Lime Chicken

main course chicken untested

Ingredients

  • 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
  • Kosher salt and black pepper
  • ⅓ cup mayonnaise
  • 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
  • 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Preparation

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

NYT


Mommawater’s Crazy Dough

bread pizza

Ingredients

  • 1 kg. flour
  • 500 ml milk
  • 200 ml yogurt
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. yeast
  • 2 eggs
  • 1/4 c. vegetable oil

Preparation

Put the flour into a huge bowl and add the salt.

Set aside. Heat the milk until lukewarm. In a separate container, add the yeast and sugar, and pour in half of the lukewarm milk. Let sit for five minutes for the yeast to rise.

In a separate bowl, mix the yogurt, eggs, and vegetable oil.

Make a well in the middle of the flour, and add the yeast mix, followed by the rest of the milk, followed by the yogurt mixture. Mix thoroughly (electric mixer works).

Once everything is consistent, move it to a large bowl (or even a big clean bag). Let sit for at least five hours, or (better) overnight in the fridge.

When you take it out, it’s ready to work with. You’ll have to punch it down, and it will take dry flour to work with it because it’s sticky. It works for pizza dough, panzerotti, calzones, crazy bread, doughnuts, etc.

xwater


Baked Feta Pasta

main course pasta

Ingredients

  • 2 pt. cherry or grape tomatoes
  • 1 shallot, quartered
  • 3 cloves garlic, smashed (optional)
  • 1/2 c. extra virgin olive oil, divided
  • Kosher salt
  • Crushed red pepper flakes
  • 1 (8-oz., 225g) block feta
  • 3 sprigs thyme
  • 10 oz. pasta
  • Zest of 1 lemon (optional)
  • fresh basil (optional)

Preparation

  1. Preheat oven to 400°/205C. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
  2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
  4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water (if the sauce needs it), and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.

TikTok, via Delish


Saucisses et Stoemp aux Poireaux

main course belgian sausage potato

Ingredients

  • 600g de saucisses
  • 1 kg pomme de terre farineuses
  • 300g de poireaux émincés
  • 1 échalote
  • 5 cl de lait
  • 25 cl d’eau
  • 1/2 cube de bouillon de bœuf
  • 1 c à s de moutarde
  • 70g de beurre
  • 1 feuille de laurier
  • 2 branches de thym
  • noix de muscade moulue
  • poivre et sel

Preparation

Faites revenir l’échalote hachée 5 min à feu doux dans une casserole avec 20g de beurre. Ajoutez les poireaux émincés. Faites revenir 5 minutes à feu doux. Joignez les pommes de terre pelées et coupées en morceaux réguliers, ainsi que le laurier et le thym. Couvrez d’eau, portez à ébullition et laissez mijoter 20 min.

Pendant ce temps, faites fondre 20g de beurre dans une poêle. Faites-y cuire les saucisses à feu doux, en les retournant régulièrement pour qu’elles soient dorées de partout. Retirez-les et tenez les au chaud. Jetez le gras de la poêle, ajoutez-y l’eau et le 1/2 cube de bouillon émietté. Grattez et faites réduire un peu. Ajoutez la moutarde et rectifiez l’assaisonnement.

Égouttez les poireaux et les pommes de terre. Remettez-les dans la casserole, sur feu doux. Ajoutez le lait, le reste du beurre, du poivre, du sel et de la noix de muscade, selon vos goûts. Écrasez au presse-purée jusqu’à obtention d’un stoemp onctueux.

Servez le stoemp avec les saucisses et la sauce.

Delhaize


Duo de Saumon et Cabillaud au Four

main course fish salmon

Ingredients

  • 400g de filet de saumon, en dès
  • 400g de filet de cabillaud, en dès
  • 10 crevettes tigrées décortiquées
  • 400g pommes de terre épluchées
  • 300g épinards frais
  • 50ml lait
  • 50g fromage râpé
  • 1 boîte bisque de homard concentrée (env. 500ml)
  • beurre

Preparation

Préchauffez le four à 190C (chaleur tournante 180C). Coupez le saumon et le cabillaud en dès.

Faites cuire les pommes de terre durant 20 minutes dans assez d’eau. Réchauffez entre-temps 1 cuillère à soupe de beurre, faites y ensuite réduire les épinards.

Mélangez le contenu de soupe en boîte avec 100ml d’eau (pas le 500ml normal!) dans un bol. Faites une purée avec les pommes de terre et 50ml de lait.

Graissez le plat allant au four et couvrez le fond avec la purée. Déposez ensuite les épinards et répartissez le poisson (le poisson ne doit pas être précuit) et les crevettes au dessus des épinards. Ajoutez la soupe et répandez ensuite le fromage râpé.

Laissez cuire au milieu du four durant 25 min.

Knorr


Imam Bayildi

main course untested turkish eggplant

Ingredients

  • 4 aubergines, long, slim ones, ideally
  • 1 lemon, halved
  • Salt and black pepper
  • 120ml olive oil
  • 1 onion, peeled and thinly sliced
  • 2 red peppers, core and seeds removed, cut into long 1cm-wide strips
  • 2 big garlic cloves, peeled and sliced thin
  • 1½ tsp ground cumin
  • 1 tsp paprika
  • 400g canned tomatoes
  • ½ tsp sugar
  • 2 sprigs fresh oregano
  • ¾ tsp dried oregano (Greek, ideally; or fresh oregano, picked and chopped)

Preparation

Shave long, alternate strips of peel off the aubergines, top to bottom, so they end up striped, like zebras. Starting 2cm from the top, make an incision halfway into the flesh and cut down to 2cm shy of the bottom.

Put the aubergines in a large bowl and cover with two and a half litres of cold water. Squeeze in the lemon, drop in the skins and stir in two teaspoons of salt. Put a plate on top, to keep the aubergines immersed, and leave to soak for 45 minutes. Drain, then dry in a clean tea towel.

Heat the oil in a large saute pan on a medium-high flame. Fry the aubergines for eight to 10 minutes (take care, because the oil may spit), turning regularly, until nicely browned on all sides. Remove from the pan, turn down the heat to medium-low, add the onion and peppers, and cook for 10 minutes, stirring often, until soft but not coloured. Add the garlic and spices, cook for a minute, then stir in the tomatoes, two tablespoons of water, the sugar, fresh oregano, half a teaspoon of salt and a good grind of pepper. Turn the heat to low, put the aubergines on top of the veg, cover the pan and cook for 45 minutes, until the aubergines are steamed through.

In the meantime, heat the oven to 180C/350F/gas mark 4. Carefully lift out the cooked aubergines and place them cut side up in a 20cm x 30cm ceramic baking dish; they should be nice and snug. Prise open the aubergines, so they look like long canoes, then sprinkle the insides with a generous pinch of salt. Discard the oregano from the sauce, then spoon it into the aubergines, filling them as much as you can; don’t worry if some sauce spills out around them – it’s kind of unavoidable. Cover with foil and bake for 35 minutes. Remove the foil and leave the aubergines to cool to room temperature. Serve topped with a sprinkling of dried oregano, and with soft Turkish bread and Greek yogurt. Best eaten the day after, at room temperature.

Ottolenghi, via Twitter


Instant Pot White Beans

side dish instantpot bean

Ingredients

  • 1 (1-lb.) bag Great Northern Beans, rinsed and sorted
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1-2 teaspoons salt
  • 1 bay leaf
  • 6 cups unsalted vegetable broth, chicken broth, or water

Preparation

Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button and set to 30 Minutes.

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

Use as you would canned beans.

Notes: If you want to eat these as a freestanding side dish, you can use full-strength broth; if you’re using them as canned beans, think about using half-broth or just water. If the beans are bigger (large white beans, kidney beans) then add 5 minutes or so to the cook time. Small beans deduct 5.

Camellia Brand Beans


Smoky White Beans and Brussels Sprouts

main course side dish bean brussels-sprouts

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 garlic cloves, chopped
  • 3/4 teaspoon Spanish smoked paprika (pimenton)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1 1/2 cups cooked or canned no-salt-added white beans (from one 15-ounce can), drained and rinsed
  • 3/4 cup drained bean cooking liquid or water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh chives

Preparation

In a large skillet over medium-high heat, heat the oil until shimmering. Add the Brussels sprouts, cut-side down and in one layer. Cook, without disturbing, until deep golden brown on the bottom, 5 minutes. Turn them over, add the garlic and cook until the sprouts are just barely tender, 2 to 3 minutes.

Stir in the smoked paprika, salt, red pepper flakes and pepper and cook until fragrant, 30 seconds. Add the beans and bean liquid or water and cook, stirring often, until the beans are heated through, the liquid has reduced and turned creamy, and the sprouts are tender, about 5 minutes.

Stir in the lemon juice and chives, taste, and add more salt and pepper if needed. Serve hot.

WaPo


Porcini-Rubbed Beef Rib Roast

main course beef mushroom untested

Ingredients

  • 1/3 cup dried porcini mushrooms (about 1/2 ounce)
  • 2 tablespoons kosher salt
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon marjoram or oregano leaves
  • 1 (4-rib) bone-in rib roast (about 10 pounds)

Preparation

Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).

Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.

Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5–10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.

Epicurious

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