Crispy Rice Salad with Cucumbers and Herbs

The Very Excellent Dressing:
A 1/2-inch knob of fresh ginger
1 clove garlic
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/4 cup + 2 tablespoons avocado oil or another neutral oil
1/4 cup lime juice (from 3-4 small limes)
2 tablespoons brown sugar
2 teaspoons chili crisp
 
Crispy Rice Salad:
2 cups cooked jasmine rice
2 tablespoons avocado oil
2 teaspoons red curry paste
2 teaspoons cornstarch (optional)
Half an English cucumber, thinly sliced (about 1 cup)
1 shallot, thinly sliced or minced (about 1/4 cup)
1 bunch cilantro, roughly chopped (about 1/2 cup)
1 bunch mint, roughly chopped or torn (about 1/4 cup)
1/2 cup chopped peanuts
Chili crisp to taste
 
For the dressing:
Blitz everything in a blender or food processor.
 
For the crispy rice:
Toss the rice in a bowl with the oil and curry paste. If it’s not sticking together when you squeeze it, add the cornstarch and get your hands wet to mix it again. Squeeze it into loose, squishy chunks and transfer to the air fryer in a single layer. Air fry at 400 F for 7-9 minutes, until golden and crisped.
 
Break the crispy rice apart into little chunks. Toss with about half of the dressing and however many veggies you want. Garnish with some peanuts and chili crisp.
 
Serves 2.
 
From Pinch of Yum blog

Steak au Poivre

Two 6- to 8-ounce filet mignons
1/2 heaping teaspoon kosher salt
2 teaspoons whole peppercorns
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup Cognac or other brandy
1/4 cup heavy cream
1 teaspoon Dijon mustard
 
Pat the steaks dry and, if they are thick, gently press them down so that they are about 1 ½ inches thick. Season the steaks all over with the salt.
 
Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
 
In a large cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 3-4 minutes on each side, turning only once, for medium-rare (or about 4-5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
 
Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
 
Serves 2.
 
From Once Upon a Chef blog

Onion Tart with Mustard and Cumin

2 1/4 teaspoons active dry yeast
1/2 cup warm water (105 to 115°F)
1 1/2 to 1 3/4 cups all-purpose flour
1 large egg
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons salt, divided
2 teaspoons cumin seeds
3 pounds yellow onions, halved and thinly sliced
1 tablespoon Dijon mustard, or a bit more
1/2 cup coarsely grated Parmigiano-Reggiano
 
Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
 
Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
 
While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté cumin seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.
 
Heat oven to 375°F with rack in middle.
 
Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet into a 15- by 12-inch rectangle, turning up or crimping edges, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.
 
Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.
 
From Smitten Kitchen blog, with minor changes. Adapted from Gourmet, March 2008