serves

time from scratch

time after prep

source

serves

5

time from scratch

55

time after prep

45

source

run fast, eat slow

• 1 lb carrots
• 1 lb celery
• 3 yellow onions
• 8 cloves garlic
• 2 tbs ginger
• 6 cups chicken stock
• 1 lbs boneless, skinless, chicken breasts
• 1 cup wild rice
• 1 lbs spinach (frozen is fine)
• 1/2 tsp red pepper flakes
• 1 cup parsley
• 1 tbs lemon juice
• parmesan cheese

1. slice carrots, chop onion and ginger, mince garlic
2. heat oil in large pot over med high
3. add carrots, onion, and salt
4. cook, stirring occasionally, until soft but not brown, 5 min
5. add garlic, ginger, red pepper flakes
6. stir and cook for 1 min
7. add stock, chicken, and rice
8. bring to a boil
9. reduce heat to low and simmer covered for 30 min. until chicken is cooked through and rice is tender
10. grate parmesan
11. remove chicken from pot and shred
12. return chicken to the pot.
13. stir in spinach, parsley, lemon juice
14. season to taste with salt, pepper, red pepper flakes.
15. serve w/ parmesan

serves

8

time from scratch

45

time after prep

20

source

allrecipes

• 2 cups rice
• 1.5 lbs skinless boneless chicken breasts
• snap peas
• broccoli
• 2 green bell peppers
• 2 onions
• carrots
• 2 tbs ginger
• 6 cloves garlic
• 2/3 cup soy sauce
• 2 tbs sesame oil

1. start rice in rice cooker
2. mince garlic and ginger
3. cut carrots into matchsticks
4. cut broccoli into florets
5. chop onion and bell peppers
6. cut chicken into bite sized pieces
7. season chicken with salt and pepper
8. heat sesame oil over med-high
9. brown chicken pieces
10. remove chicken
11. add vegetables, cook until tender
12. add red pepper flakes, ginger and garlic, cook until fragrant (1-2 min)
13. add soy sauce and chicken, stir and cook until combined and chicken is ready

serves

4

time from scratch

95 min

time after prep

85 min

source

ina garten, modified w/ alton brown inspiration

• 1 4-5 lbs chicken
• 2 lemons
• 1 head garlic
• 2 large yellow onions or 3 med
• 1 lb carrots
• 1 head celery
• 1 cup dry white wine
• 1 cup chicken stock
• 1 tbs flour

1. preheat oven to 425
2. remove and discard chicken giblets
3. pat the outside dry
4. brush olive oil on the outside of the chicken
5. salt and pepper chicken interior and exterior
6. cut the lemons in quarters
7. cut the garlic in half crosswise
8. thickly slice onions, chop onions, chop celery
9. put 4 lemon quarters and the garlic into the chicken cavity
10. tie the legs together with kitchen string and tuck the wing tips under the body
11. place the chicken in a 11"x14" roasting pan. if the pan is too large the onions will burn
12. place the reserved onions, celery, and carrots into a large bowl
13. toss with olive oil, salt, pepper
14. pour the mixture around the chicken
15. roast the chicken for 75 minutes
16. remove the chicken to a platter and cover with aluminum foil. leave what remains in the pan for the sauce.
17. place the pan on the stove over medium high.
18. add the wine and some juice from remaining lemon and scrape the fond into the sauce.
19. add the stock and sprinkle in flour slowly enough to prevent clumping
20. stir constantly for 1 minute until the sauce thickens.
21. add any juices that have collected from the chicken.
22. taste for seasoning and spoon the sauce over the chicken.

serves

4

time from scratch

60 minutes + hours marinating

time after prep

45 min

source

ottolenghi

• 1 large chicken
• 4 tbs olive oil
• 2 red onions
• 2 cloves garlic
• 1.5 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tbs sumac
• 1 lemon
• 1 cup chicken stock
• 2 tbs za'atar
• 4 tsp butter
• 6 tbs pine nuts
• 4 tbs flat leaf parsley

1. defrost chicken stock if necessary
2. divide chicken into quarters. breast and wing, leg and thigh
3. thinly slice onions and lemon
4. crush garlic
5. mix chicken, stock, onions, garlic, olive oil, spices, lemon, salt, pepper in a large bowl
6. leave in fridge to marinate for a few hours or overnight
7. preheat oven to 400
8. transfer the chicken (skin side up) and marinade to a baking sheet large enough to lie chicken spaced apart
9. sprinkle za'atar over the chicken and onions and put the pan in the oven
10. roast 30-40 min until the chicken is colored and just cooked through
11. chop parsley
12. melt butter on medium heat in a small pan
13. add a pinch of salt and pine nuts
14. stir pine nuts constantly until they turn golden
15. transfer to a plate lined with paper towels to absorb the fat
16. transfer the hot chicken and onions to a serving plate
17. finish with chopped parsley, pine nuts, a drizzle of olive oil, sumac, and za'atar

serves

time from scratch

time after prep

source

https://cooking.nytimes.com/recipes/1012869-dry-brined-turkey

serves

time from scratch

time after prep

source

https://heygrillhey.com/whole-smoked-chicken-with-brine/

https://www.traegergrills.com/recipes/dennis-the-prescott-whole-smoked-chicken

• pretty consistently 5 hrs for 2 5-6lbs chickens @ 225

serves

4-6

time from scratch

40 min

time after prep

25 min

source

feasting at home

• 1 tbs oil
• 1 onion, chopped
• 2 tsp fresh ginger, finely chopped
• 4 garlic cloves, rough chopped
• 1.5 lbs boneless, skinless chicken thighs. cut into 1 inch pieces
• 2-4 tbs thai red curry paste
• 1 13.5oz can coconut milk
• 2 tbs fish sauce
• 4 kefir lime leaves
• 4-5 cups vegetables eg. carrots, cauliflower, bell peppers, snow peas, peas, green beas, asparagus
• 2 tbs lime juice
• bean sprouts
• 0.25 cup fresh basil
• grain of choice

1. start grain cooking
2. season chicken w/ salt + pepper
3. sear chicken in oil in a dutch oven. med heat, until most sides are golden. set chicken aside.
4. add more oil if necessary and saute onion until translucent
5. add garlic and ginger and cook until fragrant, 2-3 minutes
6. add the red curry paste and fry 1 minute
7. add the coconut milk
8. add the slow cooking veggies and chicken back to the pot, along with the kefir lime leaves (if using)
9. cover and simmer on low until veggies are tender and chicken is cooked through. 7-10 minutes.
10. add the quick cooking veggies and simmer for a few minutes
11. season with fish sauce and lime juice. adjust salt and curry paste.
12. serve over your grain, topping with fresh basil, lime wedge, and bean sprouts.

serves

6

time from scratch

time after prep

source

https://cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons all-purpose flour
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 2 tablespoons unsalted butter
• 12 to 15 whole medium shallots,
• peeled
• 2 cups white wine
• 2 tablespoons Dijon mustard
• 2 tarragon sprigs
• 2 cups cherry tomatoes, halved
• bread

1. Pat the chicken thighs very dry with paper towels. Sprinkle the flour,

salt and pepper over the chicken.

1. Melt the butter in a large, heavy-bottomed pot or skillet set over

medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.

1. Add the whole shallots to the pot and sauté them in the butter and

chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.

1. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20

minutes.

1. Add the cherry tomatoes to the pot, stir lightly to combine and serve

immediately.

serves

8

time from scratch

90

time after prep

70

source

ina garten

• 4oz turkey bacon
• 3 lbs chicken thighs
• 1 lb whole carrots
• 2 large yellow onions
• 1 bunch celery
• 2 oz cognac or brandy
• 1 bottle dry red wine
• 1 pint chicken stock
• 10 thyme sprigs
• 1 lb pearl onions (frozen or not)
• 1 lb cremini mushrooms (baby bella)

1. pat dry chicken and season with salt and pepper
2. chop carrots, onions, celery
3. mince garlic
4. pre-heat the oven to 250F
5. in a cold, dry dutch oven brown chicken thighs in batches. Remove and set aside as finished
6. fry bacon in accumulated fat
7. remove bacon and set aside
8. add onions, carrots, celery, salt, pepper and cook on high until softened
9. add garlic and cook for 1 addl minute
10. add brandy and light for quick flambe
11. add wine, stock, thyme, chicken and bacon and any accumulated juices from them
12. bring to a simmer, cover, and place in the oven for 30-40 minutes
13. sautee mushrooms in butter for 5-10 minutes. Add more butter and flour as a thickener in the last few minutes
14. add mushroom mixture and pearl onions to the stew and cook for another 10 minutes

serves

4

time from scratch

26m

time after prep

6m

source

fixate cookbook

• tortillas
• lettuce
• colby jack cheese
• 1 tsp olive oil
• 1 yellow onion
• 1 jalapeno
• 2 cloves garlic
• 1lb ground turkey 93% lean
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1 cup tomato sauce
• 1 chipotle pepper in adobo

• avocado
• lettuce
• cheese
• cherry tomatos

1. chop onion, pepper, garlic, 1 chipotle chili
2. heat oil in large skillet over medium heat
3. add onion and jalapeno and cook stirring frequently. cook 4-5 min or until onion is translucent
4. add garlic, cook 1 minute stirring frequently.
5. add turkey, cook 8-10 minutes stirring frequently.
6. season with chili powder, oregano, salt
7. add tomato sauce, chipotle chili, 1tbsp adobo sauce, mix well.
8. reduce heat to medium-low. gently boil stirring frequently for 8-10 minutes.

serves

time from scratch

time after prep

source

• chicken
  • 1.25 lbs boneless skinless chicken breasts, thighs or a mix
  • 6 tbs plain whole milk yogurt
  • 1/2 tbs grated ginger
  • 3 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1.25 tsp salt
• sauce
  • 2 tbs canola oil, divided
  • 1 small onion, thinly sliced (1.5 cups sliced)
  • 2 tsps grated ginger
  • 4 cloves garlic, minced
  • 1 tbs ground coriander
  • 2 tsps paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1 14 oz can crushed fire-roasted tomatos
  • 6 tbs plain whole milk yogurt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • cooked rice
  • cilantro, to garnish

1. prepare the chicken.

trim chicken thighs of any extra fat. Chip into bite-sized pieces 0.5-1 in wide. Place the chicken thigh pieces to a medium bowl

Add the yogurt, ginger, garlic, cumin, paprika, and salt. Combine the chicken with the spices until the chicken is evenly coated

1. marinate the chicken

cover the bowl with plastic wrap and let the chicken marinate in the fride for 45min - overnight

1. cook the chicken

in a large skillet, heat 1 tbs of canola oil over med-high heat. add the chicken thigh pieces and cook for 6-7 min until they're cooked through. transfer to a plate and set aside.

1. toast the spices

wipe down the pan you used to cook the chicken. heat the remaining oil over med heat. add the onions and cook for 5 minutes, until softened, stirring often.

add the spices. let the spices cook until fragrant. 30-60s.

1. make the sauce

add the crushed tomatos, cook 4 min, stir often. add the yogurt and stir to combine

1. simmer the sauce

reduce heat to med-low and let the sauce simmer for 4 min. add the chicken and coat with sauce

1. serve

serve over cooked basmati rice and garnish with cilantro

serves

6

time from scratch

50 min

time after prep

35 min

source

fixate

• 4 bell peppers
• 2 med onion
• 4 cloves garlic
• 1 lbs 93% fat ground turkey breast
• 1 cup tomato sauce
• 1 cups quinoa
• 1 cup black beans
• 5 tbs cilantro
• 4 limes
• monterey jack cheese
• 2 avocados
• spinach
• spices: (salt, pepper, chili powder, cumin, coriander, cayenne)

1. season turkey with salt and pepper
2. preheat oven to 375
3. start the quinoa cooking
4. halve bell peppers, remove seeds, place facedown in baking dish
5. cover baking sheet in foil, put in oven for 35 min
6. chop onion, garlic, and cilantro
7. heat oil in large nonstick skillet over medium
8. juice 2 limes
9. add onion; cook, stirring frequently for 4-5 min or until onion is translucent
10. add garlic; cook, stirring frequently for 1min
11. add turkey and seasonings; cook, stirring frequently for 5 min or until turkey is no longer pink
12. add tomato sauce, cooked quinoa, beans, cilantro, lime juice
13. reduce heat to medium low
14. cook and stir in spinach for 3-5 min or until heated through
15. season to taste
16. stuff the peppers and add cheese
17. bake stuffed peppers another 5 minutes uncovered to melt cheese
18. garnish with cilantro, lime, avocado, salsa

serves

8

time from scratch

60

time after prep

40

source

fixate cookbook

• 2 large onion
• 2 large green bell pepper
• 2 large red bell pepper
• 8 cloves garlic
• 1 lb 93% lean ground turkey breast
• 2 cans kidney beans
• 1 28oz can diced tomatos
• 2 cups red wine
• 0.25 cup cilantro
• 8 tsp goat cheese
• 1 lb spinach
• 1 tbs chili powder

1. season turkey with salt and pepper
2. chop onion, bell peppers, garlic
3. drain and rinse beans
4. heat oil in a large saucepan over med-high heat
5. add onion and bell peppers; cook, stirring occasionally for 5-6min or until onion is translucent
6. add garlic; cook, stirring frequently for 1 min
7. add turkey, beans, tomatos (with liquid), wine, chili powder, salt, red pepper
8. bring to a boil
9. reduce heat. gently boil, stirring occasionally for 20 min
10. chop cilantro
11. add spinach and allow to incorporate
12. garnish with cilantro and cheese

serves

8

time from scratch

80 min

time after prep

55 min

source

allrecipes, authentic chicken madras

• 7 tbs cooking oil
• 1 tbs whole cloves
• 1 tbs cardamom pods or seeds
• 4 large onions
• 6 green chile peppers (serranos or jalapenos)
• 1 2 in ginger
• 8 cloves garlic
• 4 tsp cayenne
• 4 tsp turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1.5 lbs skinless, boneless chicken breasts
• 14 oz tomato puree (or 3 tbs tomato paste + 3tbs water)
• 2 tsp ground nutmeg
• 2 tsp garam masala
• frozen okra
• frozen peas
• frozen spinach (optional)
• chicken stock (optional)
• rice of choice (wild)
• cilantro (for serving)
• yogurt (for serving)

1. start rice
2. finely chop onions, peppers
3. mince garlic, ginger
4. slice chicken into bite-sized pieces
5. season chicken with salt and pepper
6. dry roast cloves and cardamom pods and wait until they sizzle, about 1 minute
7. heat 5 tbs olive oil over med heat
8. add onions and saute until dark brown, 10-15 minutes
9. chop cilantro for garnish
10. add chile peppers, ginger, and garlic. cook until fragrant, 30s
11. add cayenne pepper, turmeric, cumin, coriander, salt, and pepper
12. cook, stirring frequently until blended, 1 minute
13. stir chicken and 2 oz water (or chicken stock) into the pan with spice mixture
14. cook while stirring until water is incorporated, 2-3min
15. add tomato puree and nutmeg
16. reduce heat to low and cover pan with lid
17. cook 15 min
18. add any frozen veggies, mixing them in
19. cook another 10 min
20. sprinkle garam masala, nutmeg, and season to taste
21. serve with a sprinkling of cilantro and maybe yogurt

serves

6

time from scratch

day before

time after prep

50 min

source

reddit/improvised

• 1.5lbs boneless, skinless chicken thighs
• 25oz san marzano tomatos
• rice
• 1 red onion
• 0.5 cup heavy cream
• 0.5 cup greek yogurt
• butter
• 8 cloves garlic (2 for marinade)
• 4 tbs ginger (1 for marinade)
• flat-leaf parsley
• cumin
• coriander
• turmeric
• chili powder
• lemon juice
• cayenne (optional)
• garam masala

1. marinate chicken overnight in 0.5 cup yogurt, 1 tbs lemon juice, 1 tbs minced ginger, 1 tbs minced garlic, 1 tbs turmeric, 1/2 tbs chili powder, 2 tsp garam masala, 1 tsp cumin
2. start rice cooking
3. slice onion, mince garlic and ginger, chop parsley
4. (if using whole cumin and coriander) dry roast spices and then transfer to grinder/mortar + pestle
5. brown chicken in oil
6. remove chicken and set aside
7. saute onion in oil
8. add garlic and ginger cook for 1 minute
9. add 1.5 tsp chili powder, 2 tsp cumin, 2 tsp coriander, cook for 1 more minute
10. reduce heat
11. add tomato and heavy cream
12. use immersion blender to blend smooth
13. add chicken back in, mix and heat
14. optionally allow to braise on low for up to an hour
15. chop parsley
16. mount with a pat of butter
17. add 1 tbs garam masala
18. garnish with parsley

serves

2-6

time from scratch

40 min

time after prep

30 min

source

improvised

• skin-on, bone-in chicken thighs

1. pat dry
2. salt and pepper both sides generously and leave out for up to an hour (good time to prep veg)
3. add, with no oil, thighs skin-side down to a cold cast-iron. 4 to a standard size is about right, don't crowd them.
4. apply medium heat.
5. move thighs around early to prevent sticking, the fat will render out and coat the pan
6. play with the heat so that it is loud but the fat is not popping.
7. brown the skin side of all thighs in batches. (works well to use a 2nd cast iron as an exit plate)
8. place thighs skin side up and broil low in the oven. This will crisp the skin side while cooking the thigh the rest of the way through.
9. shoot for an internal temp of 185
10. let rest for 5-10 min

serves

4

time from scratch

24 hrs

time after prep

60 min

source

ottolenghi simple

• 8 chicken legs (3 lbs)
• 0.5 cup dry white wine
• 5 garlic cloves
• 1 cup pitted green olives
• 4.5 oz pitted medjool dates
• 3 tbsp red wine vinegar
• 6 tbs capers + 2tbs brine
• 3 tbs olive oil
• 1 tbs molasses
• 2 bay leaves
• oregano

1. season the chicken with salt and pepper and score the skin
2. mince garlic, quarter dates lengthwise
3. add chicken, garlic, oregano, vinegar, oil, olives, capers, brine, dates, and bay leaves to a nonreactive bowl
4. gently mix to combine
5. cover and leave to marinate in the fridge for 1-2 days
6. preheat oven to 400F
7. spread out chicken on a high sided baking pan along with marinade
8. whisk wine and molasses and pour over the meat
9. place in oven and cook for 50 minutes, basting 2-3 times
10. serve and consider adding some more oregano as garnish

serves

4

time from scratch

1.5

time after prep

1.25

source

silver spoon

• 8oz baby bella mushrooms
• 8 chicken thighs
• 2oz tomato
• 4 pearl onions
• 2/3 cup white wine
• butter
• parsley
• flour

1. salt and pepper chicken and leave out to dry
2. chop onions, tomato, parsley
3. wash and slice mushrooms
4. start mushrooms cooking on the side in butter
5. brown chicken in batches, setting aside
6. add mushroom and onion and cook for a few minutes
7. deglaze with wine and cook until evaporated
8. add tomatos, 6 tbs water, and season with salt and pepper
9. add chicken back and cook in the oven at 300 for 1 hr
10. garnish with parsley

serves

10

time from scratch

60m

time after prep

45m

source

andianne.com

• consider adding tomatos
• 1 lb chicken breast
• 2 yellow onions
• 6 cloves garlic
• 1 bunch celery
• 1.5 tbs curry powder
• 3 cups yellow potatos
• 3 cups frozen corn
• 2/3 cup green onion
• 6 cups chicken stock
• 4-6 sprigs thyme
• 2 bay leaves
• 2.5 cups half and half cream

1. begin defrosting stock if frozen
2. salt and pepper chicken
3. cut potatos into bite sized pieces
4. dice onions, chop celery and green onion
5. heat a large dutch oven to med high
6. add oil and saute onions, celery, green onions until onion turns translucent, not brown
7. add garlic and curry powder, cook for 1-2 more minutes
8. add stock, potatos, chicken corn, thyme, bay leaves, salt and pepper
9. bring to a boil and let simmer
10. once potatos are tender stir in the half and half cream
11. add chicken and cook another 1-2 minutes until warmed through

serves

6

time from scratch

80

time after prep

60

source

back to basics - ina garten

• 3 lbs ground beef 80/20 fat
• 4.5 tbs olive oil
• 3 tbs mustard
• salt
• buns
• pepper
• good cheddar
• caramelized onions
• pickles

1. preheat smoker to 225
2. mix beef, olive oil, mustard, salt, pepper. try not to compress
3. press into 9 patties. put into cast iron skillets or baking sheet
4. smoke for 45-60 min
5. remove, increase temp to 450
6. once ready sear for 90 seconds
7. flip and sear for 60 seconds
8. remove, add cheese to those that will be eaten fresh, cover with foil
9. cut heat off, throw buns on grill
10. let rest for 10 minutes while the buns toast
11. serve with pickles, dijon, and caramelized onions

serves

time from scratch

time after prep

source

https://www.bingingwithbabish.com/recipes/2017/8/22/reversesearsteak

• cast iron, 7.5-8
• butter, crushed clove of garlic, thyme or rosemary

serves

time from scratch

time after prep

source

• 2 tbs garlic powder
• 2 tbs onion powder
• 2 tbs paprika
• 2 tsp chile powder
• 1/3 cup jacobsen or kosher salt
• 1/3 cup ground black pepper, divided
• 12-14 lbs brisket
• 1.5 cup beef broth

• preheat to 225, super smoke
• mix and season
• cook fat side down
• heat to 160 internal, remove from grill, double wrap with foil, add beef broth
• probably raise temp
• heat to 204 internal
• let rest for more than 1 hr

https://www.traegergrills.com/recipes/beef-brisket

serves

8

time from scratch

3h15m

time after prep

4h

source

https://www.foodnetwork.com/recipes/ina-garten/red-wine-braised-short-ribs-8732915

• 3-4 lbs very meaty bone-in short ribs. 2in thick
• 4 leeks
• 2 bunch celery
• 4-5 onions
• 2 lb carrots
• 8 cloves garlic
• 1 bottle dry white wine
• 2 pints chicken stock
• 2 cups canned crushed tomatos
• 8 sprigs thyme

1. preheat oven to 425
2. place short ribs on a sheet pan. salt, pepper, and brush with olive oil.
3. chop yellow onions, unpeeled carrots, celery
4. chop leeks, white and light green parts
5. put short ribs into oven and roast for 20 minutes to brown them.
6. heat olive oil in a large dutch oven over medium
7. add leeks, celery, onions, carrots and cook over med/med-high for 20 minutes stirring occasionally
8. mince garlic. add to vegetables and cook 1-2 addl minutes
9. add the wine, bring to a boil
10. lower to medium and simmer for 10 minutes to reduce
11. add the stock, tomatos, thyme, salt + pepper
12. place ribs in the pot, along with juices from the sheet pan
13. lower oven heat to 325
14. bring to a boil, cover, and put in the oven for 1 hour
15. uncover, and cook in the oven for 1 addl hour. until the meat is very tender
16. remove the short ribs to a plate and remove any thyme sprigs you added whole
17. simmer on the stovetop, uncovered, for 20 minutes
18. skim some fat off the top and discard (an ice cold mesh strainer works well for this)
19. return the ribs to the pot, heat for 5 minutes, and taste for seasonings

goes great with risotto milanese and gremolata

serves

6

time from scratch

4.5 hrs

time after prep

3.5 hrs

source

binging w/ babish, https://www.bingingwithbabish.com/recipes/ossobuco

• osso bucco
  • 4 carrots
  • 2 onions
  • 4 stalks celery
  • flour
  • 6 veal shanks or 4 beef shanks
  • 1-2 tbsp tomato paste
  • 6 cloves garlic
  • 2.5 cups white wine
  • rosemary
  • thyme
  • 2 cups beef stock
  • 28 oz crushed tomatos
• risotto alla milanese
  • 1 onion
  • 4 cups chicken stock
  • saffron
  • 3 tbsp butter
  • 2 cups arborio or carnaroli rice
  • 1 cup dry white wine
  • parmesan cheese
  • 2-3 tbsp butter
• gemolata
  • parsley
  • lemon
  • garlic

1. season shanks with salt, pepper, and sprinkle with flour
2. chop carrots, onion, celery. mince 6 cloves garlic
3. heat oil over med-high in a large dutch oven (7qt)
4. preheat oven to 325
5. bind together (twine works) a couple sprigs of rosemary, thyme, and 2 bay leaves
6. consider tying butchers twine around outside of shanks to hold them together
7. brown shanks, 3-5 minutes per side (consider using dutch oven lid)
8. remove shanks and add onion, carrots, celery (mirepoix)
9. saute until softened and browning
10. add 1-2 tbsp tomato paste and garlic
11. saute until fragrant (1 min)
12. deglaze using white wine (save the rest of the bottle for risotto)
13. scrape the bottom of the pot to integrate fond
14. add 2 cups beef stock, crushed tomatos, and bundle of herbs
15. add shanks (side by side) and juices back to the pot
16. bring to simmer
17. partially cover and place in oven for 2-3 hours
18. wait until 30 minutes remaining
19. pour 4 cups chicken stock into small saucepan
20. bring to bare simmer, add a pinch of saffron
21. add 3 tbsp butter to saucepan on med-high
22. finely mince 1 onion, chop parsley
23. once butter is foaming, add onion
24. sweat onion until beginning to turn translucent (1-2 min)
25. add rice, toast until edges of the grains turn translucent (1-2 min)
26. add 1 cup of white wine and cook for 2-3 min
27. drop to medium heat
28. start adding stock 1-2 ladlefuls at a time until rice is saturated
29. stir relatively frequently until you can drag your spoon across the bottom of the pot and leave a trail
30. add stock and repeat until 3-3.5 cups added
31. rice should be creamy and tender, but slightly al dente
32. turn off heat.
33. add a generous amount of parmesan cheese and 2-3 tbsp butter
34. season to taste
35. add lemon zest and grated garlic to parsley to make gremolata as garnish

serves

time from scratch

time after prep

source

based on binging with babish

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup paprika
• tbl dry ground mustard
• tbl garlic powder
• tbl onion powder
• 2tsp ground ginger
• tbl dried oregano
• tbl kosher salt
• tbl fresh ground pepper

• 1.5 cup apple cider vinegar
• 1/2 lemon
• 1 tbl cayenne pepper
• 1 tbl hot sauce
• salt to taste
• pepper to taste
• dry rub

• 1/2 head cabbage
• white vinegar
• celery seed

• 225 degrees, raise to 250 once you get impatient 8hrs in
• 195-205 internal temp, 205 for more falling apart
• estimate 2 hrs per lb

serves

time from scratch

time after prep

source

serves

6-8

time from scratch

35 min

time after prep

35 min

source

emily moody

• 2 eggs
• 1 cup creamed corn
• 1 cup sour cream
• 1 cup corn meal (bob's red mill is great)
• 0.5 cup oil (avocado works, vegetable is original)
• 0.5 tsp salt

1. coat skillet with oil and leave it in the oven while it preheats to 425
2. whip eggs with fork or blender
3. combine ingredients and mix until smooth
4. add batter to hot skillet
5. bake 30 minutes or until golden brown

serves

4

time from scratch

50 min

time after prep

30 min

source

the modern proper/from the athlete's kitchen

• rice (prefer forbidden)
• 1.5 lbs baby bok choy
• 2 skin-on salmon filets 4-6oz ea
• 4 tsp sesame oil
• 2 tbs sesame seeds
• 4 garlic cloves
• 3 tbs soy sauce
• 1 tsp red pepper flakes

1. start rice
2. mince garlic
3. wash and half bok choy
4. salt and pepper salmon
5. place sesame seeds on a plate or shallow bowl
6. mix soy sauce, 2 tbs water, red pepper flakes, salt
7. heat sesame oil over med-high
8. coat salmon on non-skin sides with sesame seeds
9. cook salmon skin-side down 3-5 min
10. flip and cook another 3-5 min
11. remove from heat and return to plate (consider keeping in a 200 degree oven)
12. brown bok choy, removing as you go
13. add all the bok choy back to the pan with the garlic, cook 2 min stirring frequently
14. add soy sauce, salt, red pepper flakes cooking for another 2 min
15. add salmon back
16. top with sesame seeds and red pepper flakes before serving

serves

4

time from scratch

60

time after prep

25

source

lecreuset online cookbook

• 1.5 lbs red snapper, skin on
• 8 cups chopped collard greens
• 1 clove garlic
• .25 cup rice wine vinegar
• 1 tsp fish sauce
• 2 tsps sambal oelek or sriracha
• 1 red chili
• 2 green onions
• 2 limes
• cilantro

1. wash and chopn collard greens
2. In a large, deep fry pan, heat olive oil over medium-high heat.
3. Season the snapper with salt and pepper.
4. Place fillets in the pan skin side-down.
5. Cook 4-5 minutes or until a golden-brown crust forms.
6. mince garlic while it cooks
7. Remove from the pan and set aside.
8. Reduce heat to medium.
9. Add the collards and garlic, and saute 1-2 minutes until garlic becomes fragrant.
10. Whisk together 1 cup water, rice wine vinegar, fish sauce, juice from 1 lime, sambal oelek
11. Season with salt and pour over the collards.
12. Place the fish on top of the collards.
13. Cover and steam for 10-15 minutes or until fish is cooked through and collards are wilted.
14. slice chili, green onions, 1 lime lime thinly for garnish
15. rough chop 2 tbs cilantro
16. Season with salt and pepper to taste.
17. Garnish with red chilies, green onions, lime slices and cilantro.

serves

4

time from scratch

4.5 hours

time after prep

20 min

source

https://www.foodnetwork.com/recipes/ina-garten/indonesian-grilled-swordfish-recipe-1949083

• 1-2 swordfish steaks 1.5 in thick
• 1/3 cup soy sauce
• 2 lemons
• 4 cloves garlic
• 2oz minced ginger
• dijon mustard
• oil

1. mince garlic and ginger
2. zest and then juice lemons
3. mix soy sauce, lemon zest, lemon juice, ginger, garlic, and mustard
4. marinade swordfish in mix for 4-24 hours
5. preheat oven to 200 with cast iron lid and serving plates inside
6. heat oil in cast iron pan over med-high
7. pat dry swordfish on one side, add salt and pepper
8. sear 1 side, 3 min
9. flip and move to oven
10. once no longer smoking, add some marinade of the marinade to the pan, cover with lid, and return to oven
11. leave in 200 degree oven for at least 10 min

serves

time from scratch

time after prep

source

• 1 lb crawfish tails
• 1 large yellow onion
• 12 green onions
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red bell pepper
• 14oz diced tomatos
• 4oz tomato sauce
• 1oz dry red wine sherry
• 4 cloves garlic
• 8 oz butter
• 8 oz flour
• 5 stalks celery

serves

4

time from scratch

45

time after prep

20

source

improvised

• 1.5-2 lbs shrimp
• garlic
• lemon juice

1. preheat grill to 400
2. rinse and pat the shrimp dry, then transfer to a large mixing bowl.
3. mince garlic
4. marinate shrimp in salt, pepper, oil, garlic, lemon juice for 15 minutes
5. put shrimp on kebab and grill for 15 minutes, flipping halfway

serves

4

time from scratch

30m

time after prep

15m

source

pinch of yum

• 1/2 cup green onions
• cilantro
• garlic
• 4 limes
• 1/2 cup sour cream or greek yogurt
• 2 lbs peeled and deveined shrimp, tails removed
• 1/2 cabbage
• tortillas
• 1 avocado
• 2 tsp chili powder
• 2 tsp cumin
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp cayenne pepper
• cotija cheese
• 1 serrano or jalapeno?

serves

4

time from scratch

40

time after prep

15

source

https://www.lecreuset.com/scallop-grenobloise/LCR-2486.html#

• 12 large scallops
• ground white pepper
• 2 lemons
• 2 tsp capers
• 1 head cauliflower
• flat leaf parsley

1. zest the lemons (just for garnish), segment into supremes, squeeze the juice from the membranes into a bowl. reserve the zest, segments, and juice and set aside.
2. chop parsley for garnish
3. chop cauliflower into 1in florets
4. blanch cauliflower 4.5 min boiling -> brief ice batch
5. pat the scallops dry and season with salt and white pepper
6. heat butter over med heat
7. sear scallops. 2 minutes/side or until golden brown. set aside on paper-towel lined plate
8. add butter, swirling until foaming and brown (2 min)
9. add capers, cook for 30s
10. deglaze with reserved lemon juice and segments. stir and swirl to emulsify the sauce. season with salt and pepper to taste.
11. serve the scallops alongside the blanced cauliflower and topped with sauce and lemon segments. garnish with lemon zest and parsley.

serves

10

time from scratch

4 hrs

time after prep

3.5 hrs

source

https://www.allrecipes.com/recipe/13275/big-charlies-gumbo/

• 2 yellow onions
• 1 bunch celery
• 2 green bell peppers
• 12 green onions
• 6 cloves garlic
• 1 lb okra (chopped, frozen is easiest)
• 0.5 lemon
• 1 16oz can whole tomatos
• 1 lb andoille sausage
• 0.5 lbs jumbo lump crabmeat
• 1 lb med shrimp
• 0.25 cup butter
• 0.25 cup flour
• 8 cups stock (fish, chicken, or vegetable. prefer 6 chicken, 2 fish)
• 0.5 tsp hot sauce
• 0.25 cup worcestershire
• 1.5 tbs flat leaf parsley
• 3 sprigs thyme
• 2 bay leaves
• 0.5 tsps cayenne pepper
• file powder
• rice of choice

1. start defrosting stock (fish, chicken, or vegetable)
2. dice onion, celery, bell pepper, okra (if fresh), mince garlic
3. gather spices and chop parsley
4. chop tomatos and return them to can
5. add butter and flour to large dutch oven over med-high heat
6. combine, stirring constantly, until the roux becomes chocolate brown
7. add onions, celery, bell pepper, okra
8. add garlic and cook for 1 addl minute
9. add stock, tomatos, and sugar
10. season with parsley, thyme, bay leaves, salt, cayenne, and pepper
11. bring to a boil, reduce heat, and simmer for 2.5 hrs, stirring occasionally
12. start rice
13. peel and devein shrimp
14. chop sausage into 0.5 in pieces
15. add shrimp, crab meat, and sausage to pot.
16. stir in hot sauce, lemon juice, and worchestershire
17. simmer 10 minutes, stirring occasionally
18. remove bay leaves and sprinkle over file powder

serves

12

time from scratch

time after prep

source

alton brown, joshua weissman

• 3 pints chicken stock
• 1 pint shrimp stock
• 3 yellow onions
• 1 large green bell peppers
• 2 large red bell pepper
• 4 cups paella rice
• 20 threads saffron
• 2 sprigs rosemary
• 2.5 tsp smoked paprika
• 6oz spanish chorizo (not mexican)
• 16oz whole peeled tomatos
• 1 cup white wine
• 1 lemon
• flat leaf parsley
• 2 bay leaves
• 7 cloves garlic
• seafoods of choice (do all or sub)
  • 1 lb mussels
  • 1 lb shrimp
  • 1 lb squid

1. heat stock to 200F and keep warm
2. dice onions, bell peppers
3. grate or chop tomatos. keep liquid for a total of ~ 2 cups
4. slice chorizo
5. prep seafood
6. combine rice, saffron, rosemary, salt, 1 tsp paprika in a mixing bowl
7. heat olive oil in a paella pan
8. heat chorizo for 1-2 min
9. add onions, peppers, salt, and pepper
10. mince garlic
11. add garlic and cook 1-2 min
12. add tomatos, bay leaves, paprika and cook 1 min
13. add 1 cup white and reduce out for 5-10 min
14. add rice. stir together and allow to coat and toast for 3 min
15. add enough stock to cover the rice (not all)
16. stir for the last time to mix and let simmer for 15 min
17. add more stock to any sections that appear dry
18. add seafood and allow to cook 5-8 min until no bubbles remain and rice begins to crust
19. cover, remove from heat, allow to steam cook 10-12 min
20. crop parsley
21. slice cheeks off the lemon and insert into rice
22. drizzle some olive oil on top
23. garnish with chopped parsley

serves

6

time from scratch

40

time after prep

40

source

• 2 cloves garlic
• 0.5 cup chicken stock
• 2 large heads broccoli

1. chop broccoli
2. heat olive oil in cast iron to med heat
3. add garlic and red pepper flakes until they begin to smoke (30s)
4. add broccoli, cook until darkens and softens (10min)
5. add salt, pepper
6. add chicken stock in small amounts, letting the liquid cook off each time
7. cook to taste

heat cast iron to med olive oil 2 cloves garlic, halved red pepper flakes

after 30s add broccoli

after 5 min add 1/2 cup chicken stock salt pepper

cook to taste

serves

1

time from scratch

7m

time after prep

7m

source

• frozen green beans
• garlic
• lemon
• butter

1. heat a cast iron skillet + lid to med-high (no oil)
2. mince garlic
3. add desired amt of green beans + 2oz water and cover
4. allow green beans to steam for 3min
5. uncover once all the water has cooked off
6. add butter, garlic, salt, pepper
7. stir to prevent garlic from burning. allow green beans to blacken.
8. cook + season to taste. squeeze lemon over green beans before serving.

serves

4

time from scratch

45

time after prep

35

source

https://www.reddit.com/r/castiron/comments/tw2fmm/my_favorite_way_to_cook_brussels_sprouts/

• brussel sprouts
• garlic

1. preheat oven to 375
2. half brussel sprouts
3. mince garlic
4. toss with oil, garlic, salt, pepper
5. cut side down in cast iron or baking sheet (silpat saves on cleanup)
6. roast for 30-40min

serves

time from scratch

time after prep

source

• 1 head cauliflower
• 1 15oz can chickpeas
• 1 tsp sumac
• 1 tbs z'atar
• 0.5 tsp allspice
• 1 tsp cumin
• 0.5 tsp paprika
• 1 clove garlic
• 1/3 cup tahini
• 1 cup parsley
• 1 scallion
• juice of 1 lemon
• parsley
• cilantro

1. preheat oven to 415
2. cut cauliflower into florets
3. rinse and dry cauliflower
4. drain, rinse and dry chickpeas
5. toss chickpeas and cauliflower in olive oil, spices, 1 tsp kosher salt, 0.25 tsp black pepper
6. arrange the cauliflower in a single layer on a sheet pan
7. roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy
8. mince garlic in the bowl of food processor
9. add tahini, 1 cup total of parsley + cilantro, scallion, lemon juice, 0.25 tsp kosher salt, 3-4 tbs water
10. process until combined and smooth
11. drizzle the roasted cauliflower and chickpeas with herby tahini.
12. sprinkle with chopped parsley and cilantro

Roasted Cauliflower and Chickpeas:

Ingredients:

1 head cauliflower, cut into florets, rinsed and dried

1–15 ounce can chickpeas drained, rinsed, and dried

2 tablespoons olive oil

Seasonings:

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 tsp Sumac, 1 Tbs, Z’atar, 1/2 tsp Allspice

1 tsp cumin, 1/2 tsp paprika

Herby tahini dressing:

1 garlic clove

1/3 cup tahini

1 cup fresh parsley and cilantro leaves plus more chopped for serving

1 scallion, thinly sliced

Juice of 1 lemon

1/4 teaspoon kosher salt

3–4 tablespoons water

Instructions

Preheat the oven to 425 degrees F. Toss the cauliflower and chickpeas in olive oil and seasonings. Arrange the cauliflower in a single layer on a sheet pan. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy. For the herby tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, parsley and cilantro, scallions, lemon juice, salt and water and process until combined and smooth. Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.

serves

10

time from scratch

60

time after prep

45

source

nytimes

• 0.25 stick butter
• 2 large onions
• 6 cloves garlic
• 2 lbs carrots
• 1 jalapeno
• 1 3in chunk of ginger
• 6 cups chicken or veg stock
• 0.5 cup creme fraiche or sour cream
• 1 tbs chives (or green onions)
• 1 small bunch cilantro
• 1 lime

1. defrost and boil stock if frozen
2. peel carrots, slice 0.25in thick
3. stem, seed, and slice jalapeno
4. slice onion
5. peel ginger, grate 1 tsp, thinly slice the rest
6. zest lime and reserve juice
7. chop 1 cup cilantro
8. heat dutch oven to med and melt butter
9. add onions, garlic (whole), salt, pepper
10. saute until softened, not brown
11. add carrots, jalapeno, and sliced ginger and stir to coat
12. turn heat to high, add stock, bring to boil
13. reduce to brisk simmer and cook until carrots are completely tender (10-15 min)
14. remove from the stove and let cool to room temp
15. combine creme fraiche, grated ginger and chives with a pinch of salt in a small bowl
16. when cool, transfer the soup to a blender and puree.
17. taste and adjust salt and pepper. Add stock as necessary to achieve consistency of heavy cream.
18. reheat over low heat to serve
19. stir in lime juice, zest, and 1 cup chopped cilantro
20. serve with ginger chive cream and cilantro garnish

serves

8

time from scratch

time after prep

source

mom, mrs thomas wright

• 1 lb yellow squash
• 1 yellow onion
• 1 tsp sugar
• 0.5 tsp salt
• 14 crackers, crumbled
• 1 cup grated cheddar cheese
• 2 eggs
• 1 cup milk
• 0.25 stick butter
• rotel tomatos

1. slice squash
2. chop onion
3. grate cheese
4. beat eggs until frothy
5. boil squash, onion, sugar, and salt until squash is soft
6. drain
7. add remaining ingredients, saving enough crumbs for top
8. place in well greased 1.5 qt casserole dish and set in pan of water
9. bake at 400 for about 1 hour or until set

serves

4

time from scratch

30

time after prep

20

source

• couscous (not pearl)
• black or kalamata pitted olives
• cherry tomatos
• feta cheese
• cucumber

1. make coucous in rice cooker
2. chop olives, cherry tomatos
3. slice cucumbers
4. mix, salt and pepper, add olive oil
5. top with feta cheese

serves

4

time from scratch

30

time after prep

20

source

• red onion
• cherry tomatos
• yellow squash
• zucchini (optional, you could also halve, season, and grill)
• bell pepper

1. preheat grill to 400
2. chop vegetables into bite sized pieces
3. mix with salt, pepper, and olive oil
4. mount vegetables on skewers
5. grill 20 minutes, flip every 5-10 minutes
6. consider increasing temp to 450 the last 5 minutes after removing any meat kebabs

serves

6

time from scratch

40

time after prep

25

source

two peas and their pod

• 8-12 eggs
• 2 shallots
• 6 asparagus spears
• 1 cup fresh spinach
• 2 green onions
• 0.25 cup feta cheese
• 0.25 cup shallots
• 2 leeks

1. remove asparagus tough ends and cut into 1 in pieces
2. wash and chop leeks
3. chop green onions
4. slice shallots
5. crack, whisk, and salt + pepper eggs
6. preheat oven on broil
7. heat olive oil over med heat
8. cook garlic for 1-2 min
9. add asparagus, spinach, leeks. cook until asparagus is tender and spinach is wilted
10. add green onions and shallots and cook until shimmering
11. pour in eggs, sprinkle in half of the cheese
12. lower heat to low
13. cook for 5-6 minutes until mostly set
14. sprinkle remaining cheese
15. broil for 5 minutes or so and turn off the oven
16. leave in oven if using large cast iron, this will even out the outside with the middle
17. cut the fritatta into wedges and serve

serves

time from scratch

time after prep

source

Southwest Veggie Frittata

YIELD: 4-6 SERVINGS

Ingredients 1 red bell pepper, seeded and chopped 1 green pepper seeded and chopped 1 jalapeno, seeded and chopped 1 onion, chopped 8 oz. mushrooms, sliced 1 can of black beans, drained 1 can of RO*TEL diced tomatoes 8 eggs 1/3 cup milk salt and pepper to taste 2 tablespoons olive oil 1/2 cup cheese Optional: Hot sauce and parsley garnish

1. Preheat the broiler to low.
2. Prep all your ingredients, so they are ready to go! You'll want to finely chop on red pepper, green pepper, jalapeno and onion. Slice 6 ounces of mushrooms. Drain the black beans and open up your RO*TEL.
3. In a medium pitcher, whisk the eggs with the milk and salt and pepper to taste.
4. Bring a large cast iron skillet to medium high heat. Add in olive oil. Toss in the onions and peppers, and cook for 5 minutes, stirring occasionally.
5. Add in the mushrooms and continue cooking and stirring until the mushrooms have released their moisture and they begin to brown. Pour in the drained beans and the RO*TEL.
6. Continue cooking for a few minutes, then pour in the egg mixture.
7. Reduce the heat to medium low. Once the mixture begins to bubble, sprinkle with cheese and place under the broiler in the top-third of the oven.
8. Once the eggs are set and the cheese is melted and golden, remove from heat and sprinkle with parsley and hot sauce, if desired.
9. Allow it to rest at least five minutes before slicing. Enjoy warm or at room temperature…. it's fiesta time!

serves

4

time from scratch

45

time after prep

35

source

ottolenghi

• 0.5 tsp cumin seeds
• 2 large onions
• 2 red peppers
• 2 yellow peppers
• 2 bay leaves
• 6 thyme sprigs
• 2 tbs curly leaf parsley (chopped)
• 2 tbs cilantro (chopped) + extra to garnish
• 6 ripe tomatos
• 0.5 tsp saffron
• pinch of cayenne pepper
• 8 eggs

1. chop onions, bell peppers
2. pick thyme leaves and chop
3. chop parsley, cilantro
4. rough chop tomatos
5. dry roast cumin seeds in a very large pan on high heat for 2 minutes
6. add 180ml of olive oil and onions, saute for 5 minutes
7. add peppers, herbs and continue to cook on high heat for 5-10 minutes to get a nice color
8. reduce heat to low
9. add tomatos, saffron, cayenne, bay leaves, salt and pepper, cook for 15 minutes
10. keep adding water so that the mix has a pasta sauce consistency (up to 250ml)
11. taste and adjust the seasoning. it should be potent and flavorsome
12. remove the bay leaves
13. make gaps and carefully break an egg into each gap
14. sprinkle with salt and cover with a lid
15. cook on a very gentle heat for 10-12 minutes, or until the eggs are just set
16. sprinkle with cilantro and serve with yogurt, hot sauce, goat cheese, or feta

serves

6

time from scratch

50

time after prep

45

source

back to basics - ina garten

• 2 large yellow onions
• 0.5 tsp fresh thyme leaves
• 2 tbs sherry wine vinegar

1. slice onions in half rounds
2. heat 4 tbs butter in a large shallow pot over med-low
3. add the onions and thyme and toss
4. cover with lid and cook med-low for 10 minutes to sweat the onions
5. remove lid and continue to cook over med-low for 30 min until onions are caramelized and golden brown
6. add the vinegar, salt, and pepper
7. cook for 2 min, scraping the brown bits from the pan
8. season to taste. they should be very highly seasoned

serves

time from scratch

time after prep

source

serves

8

time from scratch

50

time after prep

45

source

the spruce eats

• 0.5 tsp dried thyme
• 3-4 parsley stems
• 8 whole black peppercorns
• 1 bay leaf
• 2 cups espagnole sauce
• 2 cups beef stock

1. wrap thyme, parsley, peppercorns, bayleaf in a sachet of cheesecloth
2. combine the espagnole and beef stock in a saucepan. bring to a boil over med-high then lower to a simmer
3. add the sachet
4. reduce the liquid for 45 min or until the volume is reduced by half
5. remove pan from heat and retrieve the sachet
6. pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth
7. season and serve as is, or use to make another sauce, or consider freezing in an ice cube rack for individual portions

serves

time from scratch

45

time after prep

35

source

mastering the art of french cooking

• 2 lbs fish scraps
• 1 onion
• 6-8 parsley stems
• 1 tsp lemon juice
• 1 cup dry white wine

1. thinly slice onion
2. add all ingredients, plus 0.25 tsp salt to a pot
3. add enough cold water to cover ingredients
4. bring to a simmer
5. skim
6. simmer uncovered for 30 minutes
7. remove from heat
8. strain

serves

time from scratch

20

time after prep

20

source

joshua weissman

• shrimp shells from 1 lb shrimp
• 4-5 bay leaves
• 1 onion

1. roughly chop onion
2. add ingredients to med sauce pot
3. add 4.5 cups cold water
4. bring to a boil on med high
5. lower heat to med low
6. simmer uncovered for 15-20 min
7. remove from heat
8. strain through a fine mesh sieve

serves

time from scratch

5.5-overnight

time after prep

5-overnight

source

alton brown, various

• 2 chickens - raw leftover bones + skin
• 1 lb bone in chicken wings
• 1 lb carrots
• 1 bunch celery
• 2 onions
• 10 black peppercorns
• 10-20 sprigs flat-leaf parsley
• dill
• salt
• 10-20 sprigs thyme
• 2 parsnips
• 2 leeks
• 1 head garlic
• 3 bay leaves

• add chicken to large stock pot
• cut carrots, celery, parsnips in half and add. no need to peel
• cut onion, garlic in half and add. skin-on.
• remove green part of leak, cut white part in half and wash. then add.
• add thyme and parsley, with stems
• add spices
• add enough cold water to cover + 1 inch
• bring to boil
• simmer for at least 5 hours, skimming off any scum/fat that accumulates on top
• strain and discard solids
• cool immediately and overnight
• remove solidified fat from surface and freeze in usable portions

serves

8

time from scratch

75

time after prep

60

source

the spruce eats

• 1 bay leaf
• 0.5 tsp dried thyme
• 3-4 fresh parsley stems
• 7-8 black peppercorns
• 1 oz clarified butter
• 0.5 cup diced onion
• 0.25 cup diced carrot
• 0.25 cup diced celery
• 1oz all-purpose flour
• 3 cups brown stock (i.e. beef stock) (low sodium or homemade)
• 2 tbs tomato puree

1. make a sachet for the herbs and spices with cheesecloth
2. melt the butter in a saucepan over med until it becomes frothy
3. add the onion, carrots, celery and saute until lightly browned
4. stir the flour in a little at a time until it is fully incorporated and forms a thick paste
5. change heat to low and cook the roux for 5 more minutes until very light brown
6. gradually whisk in the stock and potato puree. whisk vigorously to keep free of lumps
7. bring to a boil
8. lower the heat and add the sachet
9. stirring frequently to prevent scorching on the bottom, simmer for ~50 minutes or until the total volume has reduced by 1/3.
10. skim off any impurities that rise to the surface
11. remove the sauce from heat and retrieve the sachet
12. pour sauce through a wire mesh strainer lined with a piece of cheesecloth
13. keep covered and warm until ready to use