Weeknight Mapo Tofu with Ground Pork

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces ground pork
  • 1 jalapeño, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1½-inch piece ginger, peeled, finely chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 3 tablespoons Chinese black bean garlic sauce
  • 1 tablespoon cornstarch
  • 1 pound silken tofu, drained, cut into 1-inch pieces
  • Torn basil leaves and steamed white rice (for serving)

Directions

  1. Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
  2. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
  3. Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.
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Pork and Fennel Ragout

Ingredients

  • 1 teaspoon fennel seeds
  • Kosher salt and freshly ground pepper
  • Zest and juice of 1 lemon
  • 3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
  • 3 tablespoons all-purpose flour
  • 5 tablespoons chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 cup sliced shallots
  • 1 small fennel bulb, trimmed and chopped
  • 2 tablespoons tomato paste
  • 10 ounces cremini mushrooms, sliced
  • 1 1/2 cups red or white wine

Skillet Meat and Cheese Pasta

Ingredients

  • Kosher salt
  • 1 lb. pasta
  • extra-virgin olive oil
  • 1 lb. ground beef
  • Freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1 tsp. crushed red chili flakes
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. tomato paste
  • 1/2 c. chopped parsley, plus more for garnish
  • 2 c. grated mozzarella

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions less 1 minute. Reserve 1/2 cup pasta water. Drain pasta without rinsing.
  2. Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta water. Simmer until meat is tender, about 8 to 10 minutes.
  3. Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid.Garnish with parsley and serve immediately.

Turkish-style Sharing Bread

Ingredients

  • 500g pack ciabatta bread mix
  • 2 tbsp olive oil
For the topping
  • 1 onion, quartered
  • 1 garlic clove
  • 1 tsp cinnamon
  • 1 tsp cumin
  • ¼ tsp chilli powder
  • handful flat-leaf parsley
  • 2 tbsp sundried tomato paste
  • 250g lamb mince
For the dressing
  • 150g pot baba ganoush
  • Juice 1 lemon
  • 1 tbsp olive oil
To serve
  • 1 red onion, cut into thin rings
  • 50ml red wine vinegar
  • 50g toasted pine nuts
  • 1 tbsp chopped flat-leaf parsley

Pizza Mac & Cheese

Ingredients

  • Kosher salt
  • 1 lb. penne
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1/4 c. tomato paste
  • 2 c. whole milk
  • 1 tsp. dried oregano, plus more for garnish
  • 1/2 tsp. crushed red pepper flakes
  • 3 c. grated mozzarella
  • 1/4 lb. mini pepperoni slices

Directions

  1. Preheat oven 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
  2. Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth.
  3. Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.
  4. Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.
    Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.