Toasted pistachio ice cream

Pistachios, shelled, toasted	1 cup
Sugar	1 cup
Salt, fine sea	¼ teaspoon
Half-and-half	2 cups
Cream, heavy	1 cup
Egg yolks	6
Almond extract	¼ teaspoon

1. In a food processor, pulse together the nuts, sugar, and salt until the nuts are completely integrated into the sugar, but not turned into a paste. 
2. In a large saucepan over medium heat, combine the half-and-half, cream, and pistachio mixture and bring to a simmer, about 12 to 15 minutes. 
3. Prepare an ice water bath for the custard, and set aside. 
4. Whisk the yolks and almond extract in a large bowl until smooth and light in color, about 3 minutes. 
5. Slowly pour the hot custard into the yolks, whisking constantly. 
6. Return the mixture to the pan, and continue cooking over medium-low heat, stirring constantly, until the custard coats the back of the spoon, about 3 to 5 minutes. 
7. Pour the custard into a clean bowl, and return to the ice water bath for 15 minutes; refrigerate for 3 to 12 hours. 
8. Freeze in an ice cream maker according to the manufacturer’s instructions.

Meatloaf with creamy onion gravy

Canola oil	1 tablespoon
Onion, large, finely chopped	1
Carrots, large, finely chopped	2
Bell pepper, seeded, finely chopped	1
Garlic, minced	5 cloves
Panko bread crumbs	1 ½ cups
Eggs, lightly beaten	4
Dijon mustard	2 tablespoons
Ketchup	2 tablespoons
Worcestershire sauce	2 tablespoons
Tabasco	1 teaspoon
Salt, kosher
Pepper, freshly ground
Bison, ground	2 pounds
Beef chuck, grass fed, ground	1 pound
Sausage, spicy Italian	1 pound
Cheddar, white, cut into ½-inch cubes	½ pound
Gravy
Butter, unsalted	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Onions, large, thinly sliced	2
Flour	1/3 cup
Chicken stock	1 quart
Cream, heavy	1 cup
Salt, kosher
Pepper, freshly ground

1. Preheat the oven to 400°F, and place a rack in the lower third of the oven.
2. In a medium skillet, heat the oil.
3. Add the onions, carrots, bell pepper, and garlic, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
4. Scrape the mixture into a very large bowl, and let cool.
5. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, salt, and pepper, and stir to form a paste.
6. Using your hands, work in the ground meats and cheese until combined.
7. Line a large roasting pan a silicon baking sheet.
8. Firmly pat the meat mixture into two loaves, about 10 inches long.
9. Arrange the loves 3 inches apart, and roast for about 45 minutes, until a thermometer registers 150°F.
10. Let the loaves rest for 15 minutes, and then cut into thick slices and serve with the gravy.

Gravy

1. In a large saucepan, melt the butter in the oil.
2. Add the onions, and stir to coat.
3. Cover, and cook over moderate heat until the onions are very soft but not browned, about 10 to 12 minutes.
4. Stir in the flour, and cook for 2 minutes.
5. Add the stock, and cook, whisking frequently, until the gravy thickens, about 8 minutes.
6. Stir in the cream, and simmer for about 5 minutes.
7. Transfer to a blender, and pureé.
8. Return to the pan, season with salt and pepper, and simmer until reduced, about 5 minutes.

Sweet potato & tofu curry soup

Tofu, extra firm, cut in half, pressed to drain for 20 minutes, cubed	1 pound
Butter, unsalted	3 tablespoons
Onion, yellow, sliced	1 small
Lemongrass, center white parts only, smashed, thinly sliced	1 stalk
Potatoes, Japanese sweet, peeled, cubed	2
Bell pepper, red, seeded, cut into thin strips	1
Coconut milk, light	30 ounces
Thai red curry paste	2 tablespoons
Fish sauce	1 tablespoon
Lime zest	1
Broth, chicken	½ cup
Cilantro, chopped	2 tablespoons

1. In a Dutch oven, melt the butter over medium heat. 
2. Add the onion, and sauté until it begins to soften, about 4 minutes. 
3. Add the lemongrass, potatoes, and bell pepper, and cook, stirring constantly, until the potatoes soften, about 10 minutes; transfer to a bowl. 
4. Add the coconut milk, curry paste, fish sauce, zest, and broth, and cook until the liquid begins to thicken, about 5 minutes. 
5. Add the potato mixture, and cook for another 10 minutes. 
6. Add the tofu, and cook, stirring well, for 3 minutes. 
7. Remove from heat, stir in the cilantro, and serve. 

Recipe adapted from Williams-Sonoma Soup of the Day by Kate McMillan.

Beef tagine with sweet potatoes, peas, ginger, & ras-el-hanout

Ghee	2 tablespoons
Ginger, peel, finely chopped	1 ½-inch piece
Onion, finely chopped	1
Beef, lean, cut into bite-sized cubes	2 pounds
Ras-el-hanout	1 ½ tablespoons
Potatoes, sweet, peeled, cubed	2
Peas	1 pound
Tomatoes, skinned, seeded, chopped	2
Lemon, preserved, finely chopped	1
Cilantro, finely chopped	1 bunch
Salt, sea
Pepper, freshly ground
Yogurt, plain

1. Melt the ghee in the tagine base over medium heat. 
2. Add the ginger and onion, and sauté until soft. 
3. Toss in the beef, and sear on all sides, and then stir in the ras-el-hanout. 
4. Pour in enough water to just cover the meat, and bring to a boil. 
5. Reduce the heat, cover, and cook gently for 40 minutes. 
6. Add the sweet potatoes, season with salt and pepper, cover, and continue to cook for 20 minutes, until the meat is tender. 
7. Toss in the peas and tomatoes, cover, and cook for 5 to 10 minutes. 
8. Sprinkle with preserved lemon and cilantro, and serve immediately with bread and yogurt. 

Recipe from Tagines & Couscous by Ghillie Basan.

Beef, beet, & orange tagine with couscous

Ghee	2 tablespoons
Garlic, crushed	8 cloves
Onion, red, halved lengthwise, sliced with the grain	1
Ginger, peel, finely chopped	1 ½-inch piece
Chile, red, seeded, sliced	1
Coriander seeds, crushed	2 teaspoons
Cinnamon sticks	2
Beets, peeled, quartered	4
Beef, lean, cut into bite-sized cubes	1 pound
Oranges, thin-skinned, cut into segments	2
Honey, dark, runny	1 tablespoon
Orange flower water	2 tablespoons
Butter, unsalted	1 tablespoon
Pistachios, shelled	3 tablespoons
Parsley, leaves roughly chopped	1 bunch
Salt, sea
Pepper, freshly ground
Couscous
Couscous, rinsed, drained	2 cups
Salt, sea	½ teaspoon
Water, warm	1 2/3 cups
Olive oil	2 tablespoons
Butter, broken into little pieces	2 tablespoons + 1 tablespoon
Almonds, slivered, blanched	3 tablespoons

1. Melt the ghee in the tagine base over medium-high heat. 
2. Add the onion, garlic, and ginger, and stir until they begin to color. 
3. Add the chile, coriander seeds, and cinnamon sticks. 
4. Add the beets, and sauté for 2 to 3 minute. 
5. Toss in the beef, and sauté for 1 minute. 
6. Pour in enough water to almost cover the beef and beets, and bring to a boil. 
7. Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender. 
8. Add the orange segments, honey, and orange flower water. 
9. Season to taste with salt and pepper. 
10. Cover, and continue cooking for 10 to 15 minutes. 
11. Melt the butter in a small saucepan, and toss in the pistachios, stirring them over medium heat until they turn golden brown. 
12. Sprinkle them over the tagine along with the parsley. 

Couscous

1. Preheat the oven to 350°F. 
2. Tip the couscous into an ovenproof dish. 
3. Stir the salt into the water, and pour it over the couscous. 
4. Leave to absorb the water for about 10 minutes. 
5. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them. 
6. Scatter the butter over the surface, and cover with foil or wet parchment paper. 
7. Bake about 15 minutes, until the couscous is heated through. 
8. Meanwhile, melt the butter in a skillet over medium heat. 
9. Add the almonds, and cook, stirring, until they begin to turn golden. 
10. Drain on paper towels. 
11. Remove the couscous from the oven, and fluff up the grains with a fork. 
12. Tip onto a plate to pile it into a high mound, and sprinkle the almonds over the top. 

Recipe from Tagines & Couscous by Ghillie Basan.