Chicken, okra & andouille sausage gumbo

Active: 1 hour 30 minutes; Total: 3 hours; Yield: 8 servings

Oil, peanut	1 cup
Flour, all-purpose	1 cup
Onion, chopped	2 large
Celery, chopped	1 cup
Garlic, minced	5 cloves
Okra	12 ounces
Sausage, andouille; sliced	20 ounces
Tomato paste	6 ounces
Bay leaves	2
Salt	1 teaspoon
Water	2 quarts
Rice, cooked
Chicken, roasted, shredded	1 pound

1. Heat the oil in a large heavy pot over medium heat. 
2. Add the flour and cook for 40 to 50 minutes, stirring constantly, to make a dark roux. 
3. Add the onion, celery, and garlic, stir to coat, and cook for 5 minutes. 
4. Add the okra, and cook for 5 minutes, stirring to coat the vegetables with the roux. 
5. Add the sausage, tomato paste, bay leaves, salt, and water; stir, bring to a simmer, cover and cook for 2 hours. 
6. Add the chicken, and cook for 5 minutes longer. 
7. Serve with rice.

Recipe generously adapted from In a Cajun Kitchen by Terri Pischoff Wuerthner.

Pássarito’s bacalhau

Active: 30 minutes; Total: 1 hour 10 minutes + desalination; Yield: 4 servings 

Salt cod, preferably Norwegian; desalinate 24-hours; drain	600 grams
Wine, dry white	250 milliliters
Milk, whole	250 milliliters
Bay leaf	1
Piquillo peppers, roasted	3
Olive oil	200 milliliters + 100 milliliters +
Garlic; half minced	2 cloves + 2 cloves
Paprika	Pinch
Cayenne	Pinch
Cilantro; roughly chopped	3 or 4 sprigs
Onion; thinly sliced	1 medium
Eggs; lightly beaten	4
Green onions; thinly sliced
Lemon	1

1. Combine the wine, milk, and bay leaf in a large saucepan half-filled with boiling water; plunge in the cod. 
2. After the liquid returns to a boil, cook for 10 minutes, then turn off the heat; drain and set aside. 
3. Combine the peppers, 200ml-oil, two-cloves garlic, paprika, and cayenne; blend until smooth, adding more oil, if necessary, to form a smooth sauce; set aside. 
4. Flake the cod, removing and discarding the skin and bones. 
5. Combine the cod in a medium bowl with 100ml-oil and cilantro. 
6. In a frying pan with a little oil, sweat the onion and remaining minced garlic. 
7. Add the flaked cod, cook for 2 to 3 minutes, then stir in the eggs; turn off the heat: the eggs should remain fairly runny. 
8. Arrange the cod and eggs on a plate, the pour the pepper sauce on top, and garnish with green onions and a squeeze of lemon. 
9. Serve with additional lemon wedges and a green salad. 

Recipe mildly adapted from Portugal Recipes & Ingredients by Anaïs Bourny Delon.

Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

Chicken fricassée with mushrooms & thyme

Active: 15 minutes; Total 40 minutes; Serves: 4 to 6

Chicken thighs, bone-in, skin on	3 pounds
Salt, kosher
Butter, unsalted	2 tablespoons + 1 tablespoon
Onion, yellow; chopped	1 medium
Mushrooms	1 cup
Garlic, grated	3 cloves
Nutmeg, freshly ground	½ teaspoon
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Wine, dry white	½ cup
Thyme	7 sprigs
Bay leaves	2
Stock, chicken	1 ½ cups
Cream, heavy	½ cup
Broccoli florets	3 cups

Chef's note: Time durations are inaccurate. Take your time. Raw chicken is disgusting.

1. Pat the chicken dry, and arrange on a tray, skin side up; season with salt. 
2. In a large skillet over medium-high heat, melt 2-tablespoons butter. 
3. Once the foaming subsides, add the chicken skin side down, reduce the heat to medium, and cook for about 7 minutes, until the skin is crispy and golden. 
4. Flip the chicken, cook for 1 minute more, then return the pieces to the tray skin side up. 
5. Add the onion, scraping the bottom of the pan to free up any browned bits; cook over medium heat, stirring occasionally, for about 3 minutes, until softened and translucent. 
6. Scoot the onions to the side of the pan, then add the remaining 1-tablespoon butter. 
7. Once it is melted, add the mushrooms and stir to coat in the butter. 
8. Reduce the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until lightly browned. 
9. Add the garlic and nutmeg, season with salt and pepper, and stir to combine; cook, stirring, for about 2 minutes, until the garlic is fragrant. 
10. Stir in the flour, and cook for 1 minute more. 
11. Stir in the wine and bring to a simmer; stir constantly for about 15 seconds. 
12. Add the thyme leaves and bay leaves, followed by the stock, stirring to combine. 
13. Nestle the chicken pieces skin side up along with any accumulated juices; bring to a simmer over medium-high heat. 
14. Reduce the heat if needed to maintain a steady simmer; cover the pan, and cook for 12 minutes. 
15. Uncover and transfer the chicken to a platter or plate. 
16. Stir in the cream, bring to a simmer, and let reduce for about 3 minutes, until slightly thickened. 
17. Stir in the broccoli and return the chicken to the pan; cook for about 3 minutes, until the broccoli is bright green and just tender. 
18. Season with salt and pepper to taste, and scatter parsley on top. 
19. Serve with rice, couscous, or potatoes. 

Recipe from Food52.com, by Melina Hammer.

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.

Beef & fonio meatballs with sweet potato stew

Active: 55 minutes; Total: 1 hour 55 minutes; Serves: 4 to 6

Fonio, cooked according to package direction, cooled	½ cup (measure after cooking!)
Onions, finely chopped	2 mediums
Parmesan, finely grated	1 ounce
Eggs, lightly beaten	1 large
Thyme, chopped	2 tablespoons
Garlic, finely chopped	4 cloves
Salt	1 ½ teaspoons + 3/4 teaspoon +
Pepper, freshly ground,	¼ teaspoon +
Beef, 80% lean ground	1 pound
Peanut oil	¼ cup + 2 tablespoons
Bay leaf, fresh
Tomatoes, whole peeled, crushed by hand	28 ounces
Chicken broth, low-sodium	1 cup + ½ cup
Sweet potato, peeled, cut into 1-inch pieces	1 medium

1. Combine fonio, 1-cup onions, cheese, egg, thyme, 2-teaspoon garlic, 1 ½-teaspoons salt, ½-teaspoon pepper in a food processor. 
2. Process until the mixture forms a coarse paste, about 30 seconds. 
3. Transfer fonio mixture to a large bowl; add ground beef and 1-cup onions. 
4. Using your hands, gently combine the meat mixture. 
5. Shape sixteen balls; place on a parchment-lined baking sheet. 
6. Cover and chill at least 1 hour, or up to 8 hours or overnight. 
7. Heat ¼-cup oil in a large high-sided skillet over medium heat. 
8. Add bay leaf, remaining onions (about 2 cups), and remaining garlic (about 2-teaspoons). 
9. Cook, stirring often, until onions are golden brown, 15 to 20 minutes. 
10. Add tomatoes, 1-cup broth, 3/4-teaspoon salt, and ¼-teaspoon pepper. 
11. Cook, stirring often, until the sauce has thickened, 15 to 20 minutes. 
12. Stir in sweet potato and remaining ½-cup broth. 
13. Reduce heat to medium-low; cover and cook, stirring occasionally, until the potato is almost tender, 18 to 24 minutes. 
14. Heat remaining 2-tablespoons oil in a large skillet over medium-high heat. 
15. Working in batches if needed, cook meatballs in hot oil, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate. 
16. Nestle meatballs in skillet with sauce; cook, uncovered, over medium-low, until sweet potato is tender and meatballs are cooked through, 5 to 10 minutes. 
17. Season with salt and pepper to taste; garnish with parmesan. 

Recipe from Food&Wine Magazine, March 2021.