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Wednesday, April 14

Soba noodles with crispy duck & hot dipping sauce

Active: 50 minutes; Total: 8 hours 50 minutes; Serves: 4

Water

4 cups

Kombu square

3-inch square

Shiitake, dried, rinsed

3 medium

Duck breast

2 6-ounce

Salt, kosher

½ teaspoon

Soy sauce

3/4 cup

Hon mirin

2 tablespoons

Sugar, cane

1 ½ tablespoons

Leek, white & green parts only, cut into 2- x ¼-inch strips 

1 medium

Sake

1 tablespoon

Lemon or yazu peel strips, lengthwise into 1/8-inch strips

2

Ginger, peeled, cut into strips

1 ½ inch

Mitsuba or cilantro

Garnish

Serrano chile

Garnish

Soba noodles, cooked


  1. Sprinkle duck breasts all over with salt; place on plate, skin side up, on a plate, and refrigerate, uncovered, at least 8 hours or overnight. 
  2. Stir together the water, kombu, and shiitakes in a medium bowl; let stand at room temperature at least 8 hours or overnight. 
  3. Remove the kombu and mushrooms; discard the kombu or, if desired, reserve to make another batch of dashi, reserve and slice the mushrooms.
  4. Combine the soy sauce, hon mirin, and sugar in a large saucepan. 
  5. Cook over medium heat, stirring occasionally, until the mixture just beings to simmer and the sugar is dissolved, about 3 to 4 minutes. 
  6. Stir in the dashi, leek, mushrooms, and sake; bring to a boil over medium-high heat. 
  7. Reduce heat to medium-low; simmer, stirring occasionally, until the leek is tender and the mixture has reduced to about 4 cups, 20 to 25 minutes. 
  8. Cover dipping sauce, and keep warm over low heat until ready to serve. 
  9. Heat a medium skillet over medium heat. 
  10. Place the duck breast, skin sides down, in the skillet; reduce heat to medium-low. 
  11. Cook, undisturbed, occasionally spooning off drippings from the skillet, until the fat is rendered and the skin is golden brown, 10 to 12 minutes. 
  12. Flip the duck breast; cook until a thermometer inserted in the thickest portion registers 130°F for medium-rare, 2 to 4 minutes. 
  13. Transfer to a cutting board; let rest 10 minutes. 
  14. To serve, divide the dipping sauce evenly among four bowl. 
  15. Cut the duck breasts crosswise into ¼-inch-thick slices, and add to the bowls 
  16. Top evenly with citrus peel and ginger strips; garnish with mitsuba and serrano. 
  17. Serve immediately with cold soba noodles. 
Recipe mildly adapted from Food&Wine Magazine, March 2021.

Tuesday, April 6

Chicken mole

Active: 1 hour 15 minutes; Total: 2 hours 5 minutes; Serves: 8

Water

8 cups

Salt, kosher

½ tablespoon +

½ tablespoon +
1 tablespoon

Chicken quarters, skin-on, bone-in

3 ¼ pounds

Oil, vegetable

¼ cup +
3 cups +
½ cup

Garlic

8 cloves +
4 cloves

Tomatoes, plum, diced

4 ½ cups

Onion, yellow, diced

3 ½ cups

Chiles, guajillo, dried stemmed

1 3/4 ounces

Chiles, árbol, dried, stemmed

1/8 ounce

Chiles, ancho, dried, stemmed 

2 ½ ounces

Chiles, pasilla negro, dried, stemmed

3/4 ounces

Chiles, mulato, dried, stemmed

1 ounce

Sesame seeds

½ cup +

Pepitas

½ cup

Tortillas, corn, 6-inch

3 + more for serving

Baguette, bolillo or demi, torn into pieces

5 ½ cups

Chocolate, Mexican (Dandelion or Ibarra)

2 disks (6 ounces)

Rice, long grain, cooked


  1. Bring the water and ½-tablespoon salt to a boil in a large stockpot over high heat. 
  2. Reduce heat to medium-low, and add the chicken. 
  3. Cook until the chicken is tender and a thermometer inserted in the thickest portion of meat registers 155°F, about 30 minutes. 
  4. Remove the chicken; set aside on a large plate. 
  5. Reserve 4 cups of the cooking liquid in a large heatproof bowl; discard remaining cooking liquid. 
  6. Heat ¼-cup oil in a 12-inch skillet over medium-high heat. 
  7. Add eight garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. 
  8. Add the tomatoes, onions, and ½-tablespoon salt; cook, stirring occasionally, until the onions are translucent and softened, about 8 minutes. 
  9. Transfer the mixture to a blender. 
  10. Secure a lid on the blender, remove the center piece to allow steam to escape. 
  11. Place a kitchen towel over the opening in the lid; process until smooth, about 1 minute. 
  12. Transfer to a large bowl; set aside. 
  13. Wipe the skillet clean; heat 3-cups oil over medium-high heat. 
  14. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per a batch. 
  15. Remove from oil using spider, and place in a large heatproof bowl; repeat with remaining chiles and 4 cloves of garlic. 
  16. Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. 
  17. Cook, stirring the mixture inside the strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. 
  18. Transfer the seed mixture to the bowl with the chile mixture. 
  19. Working with one tortilla at a time, add to hot oil in skillet over medium-high. 
  20. Cook, turning occasionally, until golden brown, about 30 seconds to 1 minute. 
  21. Transfer fried tortillas to a plate lined with paper towels; let cool 5 minutes. 
  22. Break into 2-inch pieces. (Strained and cooled oil may be reused for frying.) 
  23. Add chile mixture, tortilla pieces, and bolillo pieces to reserved 4-cups cooking liquid. 
  24. Let stand until the liquid is almost absorbed and bolillo is softened, about 10 minutes. 
  25. Transfer the mixture to a blender; process until smooth, about 1 minute. 
  26. Heat remaining ½-cup oil in a large pot over medium heat. 
  27. Add tomato mixture; cook, stirring occasionally, until heated through, about 1 minute. 
  28. Add blended chile mixture and chocolate disk; bring to a simmer over medium-high heat. 
  29. Cook, stirring occasionally, until the chocolate has melted and the mixture is well combined, about 20 minutes. 
  30. Add cooked chicken and remaining 1-tablespoon salt; stir to submerge in mole. 
  31. Reduce heat to medium-low; cover and simmer until the chicken is heated through, about 10 to 15 minutes. 
  32. Serve with rice and tortillas; garnish with additional sesame seeds. 
Recipe adapted from Food&Wine Magazine, March 2021.

Saturday, April 3

Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli, cooked, cooled

1 cup

Chives

½ cup +
2 tablespoons

Mint, chopped

½ cup

Parsley, chopped

½ cup

Lemon juice, freshly squeezed

2 ½ tablespoons

Oil, extra-virgin olive

2 tablespoons

Salt, kosher


Pepper, freshly ground


Salmon fillet, skin-on

1 ½ pounds

Harissa paste

3 tablespoons

Agave

1 ½ tablespoons

  1. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
  2. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
  3. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
  4. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
  5. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
  6. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
  7. Cut the salmon into four to six pieces, and serve with the couscous. 
Recipe adapted from Food&Wine Magazine, March 2021.