Brown Sugar-Ginger Ice Cream

2 cups whole milk
1/2 cup plus 1/2 cup firmly packed brown sugar (light or dark)
1 teaspoon ground ginger
1/4 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the brown sugar, the ginger, and the salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk. 

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Makes about 1 1/2 quarts.

From Spice Dreams by Sara Engram and Katie Luber

Chicken Zucchini Meatballs

1 pound ground chicken
1 medium zucchini, grated on a box grater (no need to press out excess moisture)
1/2 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1/3 cup minced yellow onion
2 tablespoons finely chopped fresh dill (or parsley)
2 tablespoons minced fresh jalapeño
1 teaspoon lemon zest
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon black pepper

Extra-virgin olive oil for cooking
 
Cucumber-Avocado Salad
1 English cucumber, diced
1 large avocado, cut into chunks
2 tablespoon chopped fresh basil, dill, or mint
1 to 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste

White rice and tzatziki for serving 

 
Combine all meatball ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)
 
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add half of meatballs and cook until golden, rotating to brown all sides, about 6 to 8 minutes. Transfer to a plate and repeat with second batch, adding more oil as needed.
 
Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
 
Serve meatballs over white rice with Cucumber-Avocado Salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.
 
Alternatives:
To bake the meatballs, place on a greased baking sheet and bake at 425°F for 10 to 15 minutes.
 
To air fry the meatballs, lightly coat meatballs and tray with cooking spray, and air fry at 400ºF for 12 to 14 minutes.
 
You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
 
Serves 4.
 
From Dishing Out Health blog

Mexican Street Corn and Brussels Sprouts

Kernels from 3 ears of corn

1 pound Brussels sprouts, trimmed and halved
1 sweet onion, diced
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

Crema:
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt

Optional toppings:
1-2 avocados, diced
1/4 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
Lime wedges

Heat the oven to 400 F. Toss the corn, Brussels sprouts, and onion with the olive oil, paprika, chili powder, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 30 minutes or until golden and crispy. Stir halfway through for even roasting.

Whisk together the crema ingredients in a small bowl. Adjust seasoning as needed. 

Drizzle the crema generously over the roasted vegetables. Sprinkle with toppings as desired.

Serves 2-4.

From RecipeYumm blog with a few changes

Lemon Vinaigrette

1/4 cup fresh lemon juice
1 small roasted garlic clove
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 to 1/3 cup extra virgin olive oil
1/2 teaspoon fresh or dried thyme, optional

Process all ingredients until emulsified. Alternatively, mince the garlic clove and shake all ingredients in a jar until combined.

Store in the refrigerator for up to 1 week.

Serves 6 to 8.

From Love and Lemons blog, with minor changes

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

Cauliflower, Brussel Sprout, and Coconut Dal

1 small cauliflower, broken into small florets
2 tablespoons vegetable oil
1 onion, finely chopped
200 grams Brussels sprouts or red cabbage, sliced
Thumb-sized piece of ginger, peeled and grated
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon black mustard seeds
Small handful of curry leaves
300 grams split red lentils
5 cups vegetable stock
1 lime, juiced
2 tablespoons coconut flakes, toasted
Cilantro leaves and chopped chilies, to serve (optional)
 
Heat the oven to 350 F. Toss the cauliflower, 1 tablespoon of the oil, and some salt and black pepper in a roasting pan. Roast for 25-30 minutes, then set aside.
 
Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 minutes. Add the ginger, garlic, spices, and curry leaves, and fry for 2 minutes. Stir in the lentils and most of the cauliflower. Add the stock, bring to the boil, lower to a simmer, and cook uncovered for 40 minutes. Add the lime juice and season to taste. Ladle into bowls, top with the remaining cauliflower, toasted coconut, and cilantro and chili, if using.

Serves 4. 

From BBC Good Food, with minor changes

Chocolate Pastry Cream

Optional for more stable pastry cream:

2 teaspoons powdered gelatin

2 tablespoons water

2 1/4 cups (540 grams) whole milk
1/2 cup (100 grams) brown sugar (or can use white sugar)
2 egg yolks from large eggs
2 large eggs (or substitute 2 egg yolks for slightly thicker version)
2 1/2 tablespoons (25 grams) cornstarch 
2 tablespoons (18 grams) dutch-processed cocoa powder
2 teaspoons vanilla extract 
1/4 teaspoon sea salt
170 grams bittersweet chocolate, chopped
2 tablespoons (30 grams) unsalted butter, softened

If using gelatin: Place the water in a small bowl and sprinkle the gelatin over the water. Mix gently and allow the gelatin to bloom.

Put the milk in a saucepan. Heat over medium high heat until steaming. It's not necessary to boil the milk but it's okay if it does boil gently.

While the milk is heating, place the sugar, eggs, cornstarch, cocoa powder, vanilla, and salt in a bowl. Whisk until you have a thick, smooth mixture. Place the bowl on a towel to keep it from slipping in the following step, then set it aside until the milk is ready.

As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk into the egg mixture in a thin stream, while whisking constantly, to temper the egg mixture. Then add the egg-milk mixture back into the hot milk in the saucepan.

Heat the custard over medium heat while whisking vigorously until the pastry cream comes to a boil. The pastry cream is boiling when you see bubbles at the surface. Once the first bubbles break the surface, keep whisking the pastry cream for about 1-1 1/2 minutes while whisking constantly. This ensures that the cornstarch cooks and thickens the custard properly. Remove from heat. Immediately add the chocolate, butter, and bloomed gelatin if using. Whisk the mixture well, until the chocolate, butter, and gelatin dissolve and mix in well. If needed, keep the pan on the stove with the heat off so the residual heat continues the melt and mix the custard together.

Strain the custard, if desired to remove any lumps, directly into a container where the pastry cream will be stored. Immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface to prevent a skin from forming.

The custard can be used when it has cooled to room temperature, or let it chill in the refrigerator for a few hours or overnight. It will set when cooled, so may need to be whisked smooth before use.

Store in an airtight container for up to 4 days in the refrigerator.

Makes 3 1/2 cups.

From The Flavor Bender blog, with minor changes to instructions

Spinach with Toor Dal

200 grams oily toor dal
1/2 teaspoon ground turmeric

1 tablespoon cooking oil
1 onion, finely sliced
2-3 garlic cloves, minced
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
100 grams spinach, fresh or frozen
1/2 tablespoon gram flour
1 teaspoon tamarind pulp mixed with 125 ml (1/2 cup) warm water
5 green chilies, cut into small pieces
10-12 curry leaves
1 tablespoon melted ghee
2 dried whole red chilies

Rinse the dal thoroughly. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 600 ml (2 1/2 cups) water and turmeric. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Roast the gram flour in a hot dry frying pan for 30-40 seconds until a nutty aroma arises. Set aside.

Heat the cooking oil in a frying pan with a heavy base. When hot, add the sliced onion and brown on low heat. Throw in the minced garlic, mustard seeds, and cumin seeds. As they crackle, add the spinach and stir fry with a sprinkle of the roasted gram flour and a little water.

Pour spinach mixture over the dal and add the tamarind water, chopped chilies, and the curry leaves. Cook for another 3-4 minutes, constantly stirring with a whisk to blend well. Drizzle the melted ghee over, float the dried whole red chilies on top, and take it off the heat. 

From The Dal Cookbook by Krishna Dutta, with minor changes

Everyday Dal from Gujarat

200 grams toor dal 
1 teaspoon ground turmeric
1 teaspoon chili powder
100 grams sweet potato, peeled and cubed
2 tablespoons ground peanuts (or peanut butter)
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
Thumb-sized piece root ginger, grated
Pinch asafoetida (hing)
10-12 dried fenugreek leaves (methi)
1 tablespoon chopped tomato
50 grams jaggery
1 tablespoon lemon juice
Salt, to taste

Rinse the toor dal. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 700 ml (3 cups) water, turmeric, and chili powder. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Cook the sweet potato cubes until soft. Mash the sweet potato with the ground peanuts/peanut butter and blend with the cooked dal.

Heat the ghee in a small saucepan and fry the mustard and cumin seeds together. As they begin to splutter, add the grated ginger, asafoetida, and dried fenugreek leaves. When aromatic, swirl into the cooked dal. Cook for a couple of minutes. Stir in the tomato, jaggery, lemon juice, and salt to taste. Cook for a minute more. Serve with rice.

From The Dal Cookbook by Krisha Dutta, with minor changes

Curried Red Lentil Soup with Toasted Coconut

2 tablespoons olive oil, plus more as needed
1 medium onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
¼ cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)
 
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
 
Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in ½ to 1 cup more water and cook 1 to 2 minutes longer until heated through.
 
While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
 
Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Serves 4.

From The New York Times

Coffee Caramel Sauce

1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/4 cup brewed coffee
4 tablespoons butter
3 tablespoons instant coffee
1/4 teaspoon salt

Combine the sugar and water in a 2-quart saucepan and bring the mixture to a simmer over medium heat. Continue to cook without stirring until the mixture turns an amber color, about 5 minutes. 

Add the cream, brewed coffee, butter, instant coffee, and salt, and stir. Simmer while whisking until the sauce is smooth.

Let cool slightly before serving.

From Karen's Kitchen Stories blog

Maple-Mocha Pudding

3 tablespoons cornstarch
1 tablespoon instant espresso powder or instant coffee
1 teaspoon unsweetened cocoa powder
Pinch of salt
3 egg yolks
3 cups milk
1/2 cup maple syrup
1 tablespoon butter, cut into pieces
1 teaspoon vanilla extract

Combine the cornstarch, instant espresso, cocoa powder, and salt in a large pot and whisk to mix. Whisk the egg yolks slightly in a medium bowl, then add the milk and maple syrup. Stir into the cornstarch mixture and begin to heat over medium-high heat.

Gradually bring the mixture to a boil, stirring gently but constantly. Be sure to scrape the sides as you stir. When the mixture finally comes to a boil, boil for 1 minute, stirring. Remove from the heat and stir in the butter and vanilla.

Ladle into four or five individual serving bowls. To prevent a skin from forming, place a piece of waxed paper, cut to size, on top of each. Let cool, then chill for several hours before serving.

Serves 4-5.

From Maple Syrup Cookbook by Ken Haedrich

Sausage Ditalini Soup

1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon garlic, minced
1 pound ground (or chopped links) mild sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
5 cups chicken stock
1/2 cup Parmesan cheese, freshly grated + additional for topping
2 cups fresh spinach
2 cups dry ditalini pasta (or any very small pasta shape)
1 cup heavy cream
 
Heat the oil in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and sauté until translucent, a few minutes. Add the minced garlic and stir.
 
Add the sausage to the pot and stir to break it up. Continue to cook until the juices run clear and sausage is no longer pink. Drain off or wipe out any excess grease.
 
Add the salt, pepper, and Italian seasoning to the pot, stirring to combine. Pour in the chicken stock and bring to a gentle boil. Grate in the Parmesan cheese and drop in the spinach leaves. Stir until the spinach leaves wilt. Add in the 2 cups of dry ditalini pasta. Cook for about 10 minutes, or until just tender. Once cooked, turn off the heat and gently pour in the heavy cream. Serve hot with additional Parmesan cheese as a topping if desired.
 
Serves 6.
 
From Ally’s Sweet and Savory Food blog with edits for clarity

Coconut Sweet Potato Lentil Soup

2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 tablespoon yellow curry powder
½ teaspoon cayenne pepper, more or less to taste
4 cups low-sodium vegetable broth or water
3/4 cup dried red lentils
Kosher salt
1 14-ounce can coconut milk
2 cups baby spinach or baby kale
 
2 cups cooked basmati rice
1/3 cup fresh cilantro, chopped, plus more for serving
Fresh naan, for serving
 
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
 
Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
 
Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
 
To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with naan on the side.
 
Serves 6.
 
From Half-Baked Harvest blog

Spiced Hot Chocolate Brownies

1 cup (2 sticks) unsalted butter, softened, plus more for pan
1 cup (120 grams) all-purpose flour
2/3 cup Dutch-processed cocoa powder
1/4 cup whole milk powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
12 ounces bittersweet chocolate, finely chopped (about 2 cups)
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
 
Heat oven to 375°F. Grease a 13" x 9" metal baking pan with butter. Line with parchment, leaving an overhang on 2 opposite long sides, then grease parchment with butter. 

In a medium bowl, whisk flour, cocoa powder, milk powder, cinnamon, salt, and cayenne until combined.
 
In a medium saucepan over medium heat, melt butter until just bubbling. Remove from heat. Add chocolate, granulated sugar, and brown sugar, and mix until chocolate is glossy. Add eggs one at a time, stirring to blend after each addition, then stir in vanilla. Add chocolate mixture to flour mixture and fold in with a rubber spatula until no dry streaks remain. Pour batter into prepared pan.
 
Bake brownies until a tester inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Using parchment overhang, transfer to a wire rack and let cool completely.
 
Serves 12-16.
 
From Delish.com