Chicken khao soi

Chiles, African Bird’s Eye, whole, dried	3 or 4
Shallots, halved	2 medium
Garlic, chopped	8 cloves
Ginger, peeled, chopped	2-inch piece
Turmeric, peeled, chopped	2-inch piece
Cilantro stems, chopped	¼ cup
Coriander, ground	1 tablespoon
Curry powder	1 teaspoon
Oil, vegetable	2 tablespoons
Coconut milk, unsweetened	28 ounces
Chicken broth, low-sodium	2 cups
Chicken thighs, boneless, skinless, halved lengthwise	1 ½ pounds
Noodles, bean threads, cooked	1 package
Fish sauce	3 tablespoons
Sugar, light brown	1 tablespoon
Salt, kosher
Onions, red, sliced
Lime, cut into quarter sections	1

1. In a small bowl, add the chiles with enough boiling water to cover (or float); cover with a small plate, let steep for at least 30 minutes, reserve the water and chop the chiles. 
2. In a food processor, purée the chiles, shallots, garlic, ginger, turmeric, cilantro stems, coriander, curry powder, and 2-tablespoons of the soaking liquid; add more soaking liquid by tablespoonful, if needed, until smooth. 
3. Heat the oil in a large heavy pot over medium heat. 
4. Add the khao soi paste; cook, stirring constantly, until slightly darkened, about 4 to 6 minutes. 
5. Add the coconut milk and broth; bring to a boil, and add the chicken. 
6. Reduce heat, and simmer until the chicken is tender, about 20 to 25 minutes. 
7. Transfer the chicken to a plate; let cool slightly, then shred the meat. 
8. Return the meat to the pot with the fish sauce and sugar, season with salt or more fish sauce to taste. 
9. In a small skillet, heat some oil and fry half of the sliced onions. 
10. Divide the cooked noodle among bowls, ladle the soup over, and then sprinkle with cilantro, give it a dash of chili oil, top with slices of fried and raw onion, and a spritz of lime juice.

Recipe adapted from Bon Appetit

Surly granny’s holiday meatloaf

Bread, whole wheat, torn into pieces	1 slice
Milk, whole	¼ cup
Apple, Braeburn	1
Turkey, ground	1 pound
Onion, finely chopped	½ cup
Celery, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Egg, lightly beaten	1
Salt	½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Oil, vegetable	1 tablespoon
Cranberry sauce	½ cup
Ketchup	2 tablespoon
Carrots, cut into 1-inch pieces	2 medium
Parsnips, cut into 1-inch pieces	2 medium
Bread stuffing, cooked
Turkey gravy, heated

1. Preheat the oven to 425°F. 
2. In a food processor, pulse the bread into fine crumbs. 
3. Transfer the crumbs to a large bowl, and add the milk. 
4. Grate the apple into the bowl. 
5. Add the turkey, onion, celery, parsley, egg, salt, and pepper; mix with hands until well combined. 
6. On a rimmed baking sheet lined with Silpat, form four loaves spaced about 3 inches apart. 
7. In a medium bowl, toss the carrots and parsnips with the oil; scatter around the meatloaves. 
8. Roast for 10 minutes. 
9. Combine the cranberry sauce and ketchup with some pepper, and brush the loaves. 
10. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F. 
11. In large serving bowls, ladle gravy into each one and then create a mound of stuffing in the center. 
12. Place a meatloaf on each stuffing mound, and spoon roasted carrots and parsnips into bowl.

Black bottom cupcakes

Batter
Flour, all-purpose	180 grams
Sugar, granulated	215 grams
Cocoa powder, unsweetened, Dutch-processed	35 grams
Baking soda	½ teaspoon
Salt	¼ teaspoon
Water, cold	1 cup
Oil, hazelnut	¼ cup
Vinegar, white	1 tablespoon
Vanilla extract	1 ½ teaspoons
Filling
Cream cheese, room temperature	115 grams
Sugar	2 tablespoons
Milk, whole	2 teaspoons
Chocolate chips, semisweet	85 grams

1. Preheat the oven to 350°F; line a twelve-cupcake tin with paper liners. 
2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. 
3. Make a well in the center of the flour mixture, and pour the water, oil, vinegar, and vanilla into the well. 
4. Whisk until blended; the batter will still be lumpy. 
5. In a medium bowl, with a handheld mixer, beat together the cream cheese and sugar until smooth. 
6. Add the milk, and beat until combined. 
7. Stir in the chocolate chips. 
8. Divide the batter among the twelve cups. 
9. Add 1-tablespoon filling to the center of each cupcake. 
10. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 
11. Remove the cupcakes from the pan, and cool on a wire rack. 

Recipe from Guittard Chocolate Cookbook