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Butternut Squash Soup

from gimmedelicious.com

Ingredients

  • 1/2 large butternut squash
  • 1 cup carrot , cut into rounds
  • 1/2 large yellow onion , cut into thick slices
  • 3 garlic cloves
  • 1 Tablespoon olive oil
  • salt , to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper powder
  • 1/8 teaspoon ground nutmeg
  • 2 sprigs fresh thyme
  • 2 Tablespoons butter
  • 2-3 cups chicken broth (adjust to the soup consistency)
  • Bread croutons , to serve (optional)  

Directions

  1. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
  2. Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.
  3. Add the carrots, onions, and cloves to the same tray.
  4. Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.
  5. Place it in the oven and roast for 1 hour until the veggies are soft and tender.
  6. Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.
  7. Using an immersion blender, puree the soup until smooth and creamy.  If the soup consistency is thick add some more broth to make it a little thin.
  8. Serve the butternut squash soup while it is still warm with bread croutons on top.
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Shrimp Pasta With Corn and Basil

from NYT Cooking

Ingredients

  • Salt and pepper
  • 1 pound pasta, such as linguine or spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1½ pounds small shrimp, preferably wild, peeled and deveined, patted dry
  • Generous pinch of red-pepper flakes
  • 2 cups tender corn kernels (from 2 or 3 ears)
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Directions

  1. Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
  2. As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
  3. Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
  4. Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.

Drunk Apricot Shito Ghanaian Hot Pepper Sauce

from Epicurious.com

Ingredients

  • 4 oz. dried apricots
  • ¼ cup dark rum or arrack
  • 1 Tbsp. unsalted butter
  • ¼ tsp. ground cinnamon
  • 3 Tbsp. plus 1 tsp. coconut sugar or dark brown sugar
  • 2 grains of selim pods
  • ½ tsp. cubeb pepper or Ashanti pepper (uziza)
  • ½ cup peanut oil or vegetable oil
  • 1 medium white onion, finely chopped
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, coarsely chopped
  • 1 1″ piece ginger, peeled, finely grated (unpeeled if organic)
  • 1 Tbsp. crushed red pepper flakes
  • 1 tsp. chopped rosemary
  • 1 tsp. chopped thyme
  • ¾ tsp. dried prawn or shrimp powder
  • 1 tsp. okra salt or kosher salt, plus more
  • 2 Tbsp. tomato purée
  • 3–4 Tbsp. dried chile powder
  • ⅔ cups low-sodium chicken broth
  • 1 Scotch bonnet or habanero chile, pierced a few times with a knife

Directions

Step 1

Place apricots in a small bowl and pour in hot water to cover. Let sit 20 minutes, then drain and coarsely chop. Return apricots to same bowl and add rum; stir to coat. Chill at least 30 minutes and up to 1 day. Drain into a mesh sieve set over another small bowl or container. Reserve apricots and rum separately.

Step 2

Melt butter in a medium saucepan over medium heat. Add cinnamon, 3 Tbsp. coconut sugar, and reserved apricots. Cook, stirring occasionally, until apricots are slightly softened and coated in caramel, 6–8 minutes. Add reserved rum and cook, stirring often, until thickened and syrupy, about 5 minutes. Let cool slightly. (Just FYI: You can eat these drunk apricots right away over vanilla ice cream and be very happy.)

Step 3

Toast grains of selim pods and cubeb peppers in a small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Grind as well as you can. The grains of selim won’t completely break up, so cracked open but mostly whole is okay—you just want to release some of their flavor.

Step 4

Heat oil in a large Dutch oven or other heavy pot over medium. Cook white and red onions, stirring occasionally, until softened and just starting brown, 20–25 minutes. Stir in ground grains of selim and cubeb pepper, garlic, ginger, and remaining 1 tsp. coconut sugar. Cook, stirring occasionally, 5 minutes. Add red pepper flakes, rosemary, thyme, prawn powder, and 1 tsp. salt to pot and cook, stirring occasionally, about 2 minutes. Add drunk apricots along with any syrup and cook, stirring often, about 2 minutes.

Step 5

Add tomato purée to pot and cook, stirring occasionally, 4 minutes, then stir in chile powder. Add broth and fresh chile. Cover pot and cook, stirring occasionally to prevent sticking, until a loose dark brown paste forms, 30–40 minutes. The oil will rise to the surface when the sauce is ready. Remove from heat; taste and season with more salt if needed. If you like texture, leave as is, or blend with an immersion blender (or let it cool slightly and blend it in a blender) to make it smooth. Let cool completely.

Step 6

Spoon shito into jars or an airtight container with at least a ¼” layer of oil on top.

Step 7

Do ahead: Shito can made 1 week ahead. Cover and chill.

Step 8

Note: The amount of chile described in this recipe is what I would classify as pretty hot—some West Africans might call this medium hot, some very hot. Folks familiar with heat will enjoy this, but if you don’t like super-jacked heat you should probably err on the lower end of the range.

Thai Basil Chicken

from NYT Cooking

Ingredients

  • ¼ cup vegetable oil
  • 1 pound ground chicken (preferably dark meat)
  • 2 teaspoons minced garlic (from 2 cloves)
  • 2 teaspoons granulated sugar
  • 1 teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)
  • 8 ounces green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
  • 3 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
  • 1 cup loosely packed basil leaves (preferably Thai basil or holy basil)
  • Ground white pepper, to taste
  • Steamed jasmine rice, for serving
  • 4 crispy fried eggs (optional)

Directions

  1. Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
  2. Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
  3. Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
  4. Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

Dump Cake With Peaches, Blueberries, and Pecans

from Epicurious.com

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, cubed, plus more for pan
  • All-purpose flour (for pan)
  • 1 pound sliced frozen peaches (about 4 cups)
  • 1 pint fresh blueberries (about 2 cups)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 (16-ounce) box store-bought yellow cake mix
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, chopped

Directions

  1. Preheat oven to 350°F. Butter and flour a 13×9″ baking dish. Arrange peaches and blueberries in a single layer in prepared dish. Top evenly with sugar and add vanilla. Shake pan gently to cover fruit with sugar. Sprinkle cake mix and cinnamon over fruit and shake gently again to combine. Dot evenly with 3/4 cup cubed butter and top with pecans. Bake cake until surface springs back to the touch and cake is set and golden brown, 40-45 minutes. Serve warm or at room temperature.
  2. Cake can be made 3 days ahead; wrap in plastic and chill.

Peach Galette

from Epicurious.com

Ingredients

Pastry:

  • 3/4 cup unbleached all-purpose flour, plus more for working with the dough
  • 6 tablespoons whole wheat flour
  • 1 tablespoon granulated sugar
  • Scant 1/2 teaspoon kosher salt
  • 1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks
  • 1 large egg
  • 1 1/2 teaspoons milk
  • 1 tablespoon beaten egg or heavy cream
  • Turbinado sugar, for sprinkling

Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour or tapioca flour
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

Directions

Step 1

To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.

Step 2

Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don’t knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.

Step 3

When the dough is well chilled, preheat the oven to 375°F.

Step 4

Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)

Step 5

Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.

Step 6

Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.

Step 7

Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

Peach Cobbler

from Food Network

Ingredients

Filling:

  • 5 small peaches, cut into 1/4-inch-thick slices (about 5 cups)
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
    Batter:
  • 1/2 stick (4 tablespoons) unsalted butter
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup milk, at room temperature

Directions

  1. For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
  2. For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F. 
  3. Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
  4. Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
  5. Let cool to room temperature before serving. 

German Potato Salad

from NYT Cooking

Ingredients

  • 2 pounds boiling potatoes, scrubbed but not peeled
  • 4 strips bacon
  • 1 bunch scallions, trimmed and cut into thin slices, including some of the green
  • ½ cup minced celery, including some leaves
  • ½ cup cider vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  •  teaspoon paprika
  • ¼ teaspoon dry mustard

Directions

  1. Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
  2. While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
  3. In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
  4. In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.

Summer Squash with Basil Pasta

from Epicurious

Ingredients

  • 1/4 cup olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1 teaspoon Aleppo-style pepper, plus more for serving
  • 12 ounces paccheri, ziti, or other large tube pasta
  • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1/2 cup basil leaves

Directions

Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Step 3

Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Pork Shoulder with Zesty Basil Sauce

from Epicurious

Ingredients

For the pork:

  • 8 garlic cloves, finely chopped
  • 1/4 cup olive oil
  • 3 tablespoons whole grain mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons oregano leaves, finely chopped
  • 1 1/2 teaspoons smoked paprika
  • 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

For the sauce:

  • 1 large shallot, finely chopped
  • 2 cups basil leaves, finely chopped
  • 1 1/4 cups extra virgin olive oil
  • 1/4 cup oregano leaves, finely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 cup fresh lemon juice

Special Equipment:

A (4-quart) slow cooker

Directions

Step 1

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.

Step 2

Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.

Step 3

Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.

Step 4

Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.

Do Ahead

Step 5

Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Cooks’ Note

Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.