Lemon-Blackberry Cake

Ingredients

  • 3 c. cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 c. butter
  • 2 1/2 c. sugar
  • 5 eggs
  • 1 tsp. vanilla extract
  • 1/4 c. lemon juice
  • 2 tbsp. lemon juice
  • 3/4 c. Buttermilk
  • Blackberry-Cassis Jam
  • Lemon Buttercream frosting
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Potato, Chicken, and Fresh Pea Salad

Ingredients

  • 1 pound fingerling potatoes, cut crosswise into 1-inch pieces
  • 2 cups fresh sugar snap peas
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Red Wine Beef Ragu

Ingredients

  • 2 lbs. boneless beef short ribs or Chuck Roast
  • 3 Tbsp. vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 2 cups red wine, preferably Cabernet Sauvignon
  • 28 oz. crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. dried oregano
  • 2 Tbsp. kosher salt, divided
  • 2 Tbsp. black pepper, divided
  • ½ cup beef stock
  • 2 bay leaves
  • 1 lb. pappardelle pasta
Optional Toppings
  • Grated Parmesan
  • Fresh basil

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

Ingredients

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed
  • ¼ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

Directions

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Sattu Cooler

Ingredients

  • 50 Gram Sattu Powder
  • 15 Gram Sugar
  • 10 Ml Lemon Juice
  • 100 Ml Water
  • 5-6 Ice cubes
  • 2-3 Gram Cumin Powder, roasted

Directions

  1. Take a vessel and pour water. Add sattu powder, sugar and fresh lemon juice in the water.
  2. Stir constantly to mix the ingredients properly.
  3. Take a tall glass and pour this mixture slightly below the rim.
  4. Now add a couple of ice cubes to make the drink chilled.
  5. Garnish the drink with a pinch of roasted cumin powder. It will enhance the flavour of your soothing sattu drink.

Chef John’s Irish Pork Stew

Ingredients

  • 1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 bay leaf
  • 3/4 teaspoon caraway seed
  • 1 (12 fluid ounce) bottle dark beer (such as Guinness®)
  • 2 cups chicken broth
  • 3 carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons balsamic vinegar
  • 12 Brussels sprouts, halved
  • 3 cups mashed potatoes, or as needed
  • 1 teaspoon chopped fresh flat-leaf parsley, or to taste