Savory Crispy Potato Upside Down Cake

  • 3 medium baking potatoes
  • 1/2 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 1 clove garlic, minced
  • Rinse and peel potatoes. Slice thinly (we used a mandolin set to 1/8-inch thickness) and soak slices in cold water to remove excess starch.
  • Melt butter in a large skillet over low heat and sauté garlic for 1-2 minutes, or until fragrant.
  • Remove potatoes from water and pat dry with a paper towel.
  • Place dry potatoes in a large bowl and pour 3/4 garlic butter over them, reserving the rest for later use. Season generously with salt and pepper and toss until everything is evenly coated.
  • Add oil to the skillet and heat until it’s shimmering and ripply. Remove pan from heat and add potatoes in a spiral formation; the potatoes on the bottom of the skillet will be the top of the “cake.” Once all the slices are in the pan, press it flat like a cake.
  • Place pan over low heat and cover with a lid for 15 minutes, adding the remaining butter and loosening the edges as the cake cooks. Wipe away moisture that collects on the lid occasionally so the potatoes get crispy as they cook.
  • Lift edges of cake and check that it is browned; potatoes should be fork tender. Invert cake onto a large plate.
  • Add more oil to the pan if necessary to keep the cake from sticking. Slide the cake back into the pan with the unbrowned potatoes on the bottom, and cook an additional 15 minutes until golden brown.
  • Cut cake into wedges and serve hot.

Madras Lentils/Daal Makhani with brown rice from ministryofcurry.com

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
    1/2 tbsp coriander powder
  • 1 tbsp. dried fenugreek
  • 1/2 tbsp  cumin powder
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the “Hot” sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder, 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder, 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.

Mushroom Rice from recipetineats.com

2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Recipe Notes

1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!

Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!

5. Nutrition per serving, assuming 8 servings.

Tomato rice Arroz de tomate

2 tablespoons olive oil, for cooking
1 onion, finely chopped
2 garlic cloves, finely chopped
4 medium-sized tomatoes, seeded and diced
200g carolino, risotto or long-grain rice
500ml hot vegetable stock
salt
freshly ground black pepper
chopped coriander or oregano leaves, to serve
  1. Heat the olive oil in a heavy-based lidded pan over a medium–low heat. Add the onion and sauté gently for about 15 minutes, until golden brown and translucent. Add the garlic and cook for 2 minutes, then add the chopped tomatoes. Cook for about 5 minutes, until the tomatoes begin to break down and release their juices. Next, add the rice and cook, stirring, for a couple of minutes. Finally, add the hot stock and a generous doseof salt and pepper. Bring to the boil over a high heat, then clamp on the lid, reduce the heat and simmer. Leave to cook for 15 minutes, without removing the lid.
  2. After the cooking time has elapsed, lift the lid and taste to check the seasoning and that the rice is cooked. Fluff up the grains, and return the lid. Leave to stand for a couple of minutes longer, then serve with a little chopped coriander or oregano.

 

General Tso sauce from NY Times

  • 1 small chunk of ginger, 1 1/2 inches long, peeled and roughly chopped
  • 1 clove garlic, roughly chopped
  • 1/4 cup soy sauce
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil
  • 1 1/2 small red dry Chinese chilis
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon xanthan gum, optional

In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil. Add chilis, salt, sugar, and xantham gum, if using. Process until smooth. Transfer to a small bowl, and set aside.

Baked Greek Shrimp With Tomatoes and Feta from NY Times

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper

  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons roughly chopped mint

 

  1. Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  2. Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  3. Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  4. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  5. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Provoleta (Grilled Provolone Cheese) from NY Times

FOR THE Chimichurri:

  • ½ cup finely chopped parsley
    • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
    • 2 or 3 garlic cloves, minced
    • ½ cup extra-virgin olive oil
    • Salt and pepper, to taste
    • Large pinch of crushed red pepper
    • 1 tablespoon red wine vinegar
    • 2 tablespoons cold water

     

    For the cheese

  • 8 ounces provolone cheese, sliced at least 1 inch thick
  • 1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper
  • 1 baguette, sliced in 1/2-inch rounds, toasted, if desired
  1. Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
  2. Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
  3. Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

 

Coconut Red Curry With Tofu from Melissa Clark

  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tbsp chopped cilantro stems
  • 8 oz cremini mushrooms, quartered
  • ½ tsp sea salt, more to taste
  • 3 tbsp prepared red curry paste
  • 1 cup unsweetened coconut milk
  • 2 tsp Asian fish sauce
  • Zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving
  1. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  2. Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  3. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

 

Chunky Eggplant Sauce from washingtonpost.com


¼ cup extra-virgin olive oil
2 cloves garlic, chopped
One 12-ounce eggplant (unpeeled), cut into ¼ -inch by ¼ -inch by 3-inch strips
2 tablespoons plus ½ teaspoon salt, or more as needed
⅛ teaspoon freshly ground black pepper, or more as needed
1 pound ripe tomatoes, peeled and diced (see NOTE)
1 teaspoon minced fresh oregano, or more as needed
12 basil leaves, torn
1 pound dried bucatini (or substitute penne rigate, rigatoni or orecchiette)

½ cup freshly grated pecorino Romano cheese, for serving

Heat the oil in a wide, deep-sided saute pan over medium-low heat. Add the garlic and cook, 30 seconds, then add the eggplant, ½ teaspoon of the salt and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant if it seems dry.

Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and the teaspoon of fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20 minutes, until the sauce is thick (the cooking time will depend on how juicy your tomatoes are). Stir in the basil and keep the sauce warm.

Meanwhile, bring 5 quarts of water to a boil over medium-high heat. Add the bucatini and the remaining 2 tablespoons of salt. Cook according to the package directions (al dente), about 8 minutes. Drain, reserving ½ cup of the pasta cooking water.

Add the drained pasta to the sauce in the pan, and add just enough of the reserved pasta cooking water to create a sauce that coats the bucatini. Taste, and add more salt and/or pepper and oregano, as needed.

Serve hot, dusted with the cheese.

4 to 6 servings (makes about 1⅔ cups sauce, enough for 1 pound of pasta)

NOTE: To peel the tomatoes, use a sharp knife to score a large X on the bottom of each one. Drop into a bowl of just-boiled water and let sit for a few minutes, until you see the peel curling back from the edges of the X. Drain and let cool, then peel and discard the loosened skin.

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Veggie Pot Pie from 12tomatoes.com

  • 1 sheet frozen, store-bought puff pastry, thawed
  • 1 1/2 cups carrots, chopped
  • 1 cup potato, diced
  • 3/4 cup vegetable broth
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground mustard seed
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400º F.
  2. Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
  3. In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
  4. During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
  5. Transfer vegetables to a separate bowl.
  6. Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
  7. Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
  8. Season with salt and pepper and ground mustard seed.
  9. Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
  10. Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
  11. Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
  12. Remove from oven and let cool 5 minutes before serving.