Step 1

Slice juicing lemons in half and juice well, discarding any seeds in juice.

Step 2

Soften the preserving lemons by rolling them back and forth on a wooden cutting board. Quarter the lemons from the bottom down to within 1/4 inch of the top, open them up and sprinkle salt on the exposed pulp, then close back up.

Step 3

Pack the salted lemon into a quart glass canning jar, pushing each lemon down with a wooden spoon. Sprinkle salt between each layer of lemon.

Step 4

Top off with fresh-squeezed lemon juice, making sure that the lemons are covered but leaving an air space of about 1/4 to 1/2 inch before closing with lid.

Step 5

Leave the lid slightly loose and place the jar in an overflow bowl to catch any lemon juice that seeps out during the preserving process.

Step 6

Let the lemons ripen and preserve in a warm place for 30 days, turning the jar upside down once a day to distribute the salt and juice. Open the jar and add lemon juice if needed to keep lemons covered.

Step 7

After 30 days, make sure lemons are covered with juice and store in the refrigerator for up to a year. The preserved lemons will be good for a year, and the leftover pickling juice will be good for another year.Turn the jar upside down from time to time to redistribute the juice. Make sure that the lemons are covered by juice at all times.

Step 8

If you notice a lemon has become exposed to air in the jar and has a white lacy substance clinging to it, this is a harmless byproduct of preserving and can be removed.

Step 9

Pull out a lemon with a fork, slice off what is needed for your recipe and rinse under cold running water to reduce the saltiness. Return the unused portion to the jar.

Step 10

Wash and thinly slice cucumbers – do not peel, then thinly slice onions.Toss cucumbers and onions in a large bowl with salt, mixing well to evenly distribute the salt. Let stand at room temperature for 2 – 3 hours, then drain excess liquid but do not rinse.Combine remaining ingredients in a separate bowl, mix well and pour over vegetables, stirring well to mix. Refrigerate for 8 – 10 hours or overnight. Pack the vegetables and brine in freezer-proof rigid containers and freeze. Make sure to leave about 1 inch of headspace to allow for expansion so the jars don’t break.When packing the vegetables, make sure the brine completely covers them to prevent freezer burn and ensure the best flavors.Freeze for a minimum of 2 weeks to allow the flavors to mature and mingle.To serve, thaw overnight in the refrigerator and enjoy!

Step 11

For the dough: Dissolve yeast in 2tbs warm water in a small bowl. Mix together flour, sugar, and 1/2 tsp salt in a large bowl. Add milk, 8 tbs butter and eggs to yeast, mix well then stir into flour. If the flour is too dry and crumbly, add water 1tbs at a time until a dough ball is formed. Turn dough out onto a lightly floured surface and knead until elastic - about 5 minutes. If using a stand mixer, use the dough hook to knead, then turn out and test elasticity by hand kneading. Put dough into an oiled bowl, turn it to coat with oil, cover with a cloth and set aside in a warm place to rise for about 30 minutes. Once the dough has doubled in size, punch down, cover and let rise for additional 30 minutes. While dough is rising, make the filling.

Step 12

For the filling: Heat 2tbs oil in a large skillet over medium-low heat. Add onions and cook until soft and starting to brown - about 15 minutes. Increase heat to medium-high, add beef, and brown for 8 minutes. Stir in cabbage, cook for 10 minutes, then add cheese and mustard and season to taste with salt and pepper. Simmer for 5 minutes more, then set aside to cool.

Step 13

To assemble: Preheat oven to 350°F. Return dough to a floured surface and divide into 12 equal balls. Roll out into 6" rounds and spoon about 1/3 cup of filling into the center, then fold edges together and pinch closed. Fold tips together and pinch to seal, then place seam side down on an oiled or parchment-lined baking sheet. Let rise for 20 minutes after all bierocks are made, then bake until tops are golden, about 15 - 20 minutes.

Step 14

Serve either hot out of the oven, warmed up or cold depending on your need.

Step 15

Add ingredients into immersion blender cup in order listed.

Step 16

Lower immersion blender into bottom of cup.

Step 17

Puree for 3 seconds at bottom, then slowly bring to top while blending and emulsifying the oil - about 15 - 20 seconds.

Step 18

If mayonnaise is too thin, remove blender and add second egg. Repeat blending from bottom to top of cup.

Step 19

Once desired consistency is reached, add chopped herbs or spices and blend for 5 - 10 seconds.

Step 20

Store in a glass container and refrigerate for up to one month.

Step 21

Add potato, onion and cauliflower to a large heavy bottomed pot or deep saucepan with the oil and 1/4 cup water. Heat until bubbling then cover and lower heat to simmer for about 10 minutes.

Step 22

Add the garlic, ginger and spices. Cook for 2 minutes, stirring occasionally, then add stock, salt and black pepper.

Step 23

Increase heat and bring to just before a boil, then lower heat and simmer for about 20 minutes.

Step 24

Stir in coconut cream or yogurt, taste and adjust salt and black pepper and serve with a generous pinch of freshly chopped cilantro or parsley.

Step 25

Place whole squash in a covered steamer basket.

Step 26

Cook for 25 minutes or until a knife easily cuts through flesh. Often the rind will pop right around the 25 minute mark.

Step 27

Remove steamer basket and rinse under running cold water until squash is just cool enough to handle, but not cold.

Step 28

Slice squash in half, remove seeds and smaller pulp in center cavity, and then remove rind.

Step 29

Shred flesh into long strands with fork or fingers.

Step 30

Add salt to taste to bring flavor of squash up.

Step 31

Serve hot with pasta or pesto sauce, add diced garlic cloves, olive oil and balsamic vinegar and/or grated cheese if desired.

Step 32

Harvest the basil by trimming the stalks about three inches above the soil to allow the plant to regrow.

Step 33

Pull the leaves off, put them in a colander and rinse well. Allow to sit for a couple of minutes to drain well.

Step 34

Add the basil leaves, the the garlic, pine nuts and a pinch of sea salt. Add 1/2 cup of the olive oil. Pulse the processor quickly several times to chop the leaves and start the processing.

Step 35

After the bulk has started to drop in the bowl, pulse the blades for a longer time - about 30 seconds each until a rough consistency has formed. You might need to pulse the blades two or three times.

Step 36

Check the consistency of the pesto paste at this point. If it is a bit too dry, add half of the remaining olive oil and pulse a couple of times for about 15 - 20 seconds each time, then re-check the consistency. It is easy to add a bit more oil, but you can't take it out!

Step 37

Add the grated cheese when the pesto has a rough chopped consistency and pulse for 30 - 45 seconds, stopping each time to scrape the bowl down and examine the developing pesto. If the paste is a little too thick or dry for your liking or use, add a bit more oil and pulse, then check it again.

Step 38

The pesto is ready when it has a bright green, smooth consistency. When that is achieved, stop.

Step 39

Bring a large pot of salted water to a boil.

Step 40

Add the green beans and cook until bright green and crisp-tender, about 1 minute.

Step 41

Drain and transfer to a bowl of ice water for 1 minute.

Step 42

Drain the beans from the ice water and let sit in a colander while making the dressing.

Step 43

In a large bowl, whisk olive oil, vinegar, mustard and minced shallot.

Step 44

Transfer the drained green beans to a serving bowl, then pour the dressing over, toss to combine and season with salt and pepper to taste.

Step 45

Bring a pot of well-salted water to boil. Add green beans and cook for 5 minutes, then drain and plunge into waiting pot of ice water to stop cooking. Drain when cold.

Step 46

Meanwhile, sauté shallots in butter and olive oil over medium heat until tender, about 5 minutes.

Step 47

Add beans to shallot mixture and continue to sauté until beans are warm and just tender, about 2 to 3 minutes.

Step 48

Sprinkle with lemon juice and season to taste with salt. Top with freshly ground Parmesan cheese if desired.

Step 49

Serve at once.

Step 50

Add 1/4 tsp whole black peppercorns to each pint jar.

Step 51

Add 1/2 to 3/4 cup garlic cloves to each jar, depending on how much garlic you want.

Step 52

Add enough water to water bath canning pot to submerse the pint jars and heat to a boil.

Step 53

Add the vinegar, honey and salt to a non-reactive saucepan or pot (stainless works well) and bring to a boil.

Step 54

Tie the Mixed Pickling Spices into a spice bag or square of cheesecloth. Add to the pot with the vinegar, honey and salt to steep.

Step 55

Once the pickling solution and spices are at a boil, add the jalapeño rings and bring to a simmer. Reduce heat to keep at a simmer for 2 minutes.

Step 56

Remove spice bag and divide jalapeño rings evenly among pint jars.

Step 57

Add hot pickling solution to each jar, leaving about 1/2 inch headspace. Close jars with two piece canning rings and new lids.

Step 58

Process the jars in the boiling hot water bath for 10 minutes, making sure there is space between each jar for hot water to circulate.

Step 59

After 10 minutes, remove and allow to cool down, listening for the "pop" of the canning lids sealing. Double check once cool to make sure all the lids sealed.

Step 60

Store the jars in a cool, dry and preferably dark place for 3 weeks for the pickling process to finish. After opening jars, store in refrigerator and use within 2 weeks of opening.

Step 61

Add the water and broth to a large heavy pot that has at least 3 - 4 inches of room above the liquid and bring to a boil over medium high heat.

Step 62

While water is heating, mix both colors of cornmeal in a bowl.

Step 63

When the liquid is boiling slowly, slowly add the cornmeal to the water while stirring with a wire whisk. It is important to add the cornmeal in a thin trickle to avoid clumping. You can add it a fistful at a time or use a 1/2 cup measuring cup, just make sure to add it slowly, being able to see the grains as they trickle in. This step may take several minutes, just be patient.

Step 64

Once all of the cornmeal has been added, stir well for a couple of minutes with a strong long-handled spoon. Add onions and garlic and stir in. After stirring well, cover with a tight-fitting lid and adjust heat to a low steady simmer.

Step 65

Set the timer for 10 minutes. After 10 minutes, uncover and stir for at least 1 minute, preferably 2. Make sure to mix the mixture well and from different directions.

Step 66

Add wine and olive oil at the 20 minute mark

Step 67

Repeat timer 3 times, stirring well for 1 - 2 minutes each time. You will feel the mixture firm up each time. If needed reduce the heat slightly.

Step 68

After 40 minutes you should see the mixture lose it's grainy, course texture and become silky, soft and creamy. If you are stirring at the time you will see it happen. It will also begin to pull away from the sides of the pot into a single mass.

Step 69

When it becomes soft and creamy, add cheese and stir vigorously for 1 minute, cover it, turn the heat off and let sit for 3 - 5 minutes to firm up.

Step 70

Serve hot with a rich roast, sausages, or roasted chicken.

Step 71

Allow extra to firm up either in the pot or scoop out onto a moistened board or counter top for use with other meals.

Step 72

Mix all ingredients together

Step 73

Heat enough water for a couple of cups of tea

Step 74

Add half of mixture to tea strainer, steep in hot water for 4 - 6 minutes

Step 75

Remove strainer with ginger pulp, or let steep for another 5 minutes then remove

Step 76

Heat cast iron skillet over low to medium heat, add halved Brussels sprouts, making sure they are all cut side down. Add enough olive oil to lightly coat the bottom of the pan. Check every few minutes by slightly lifting a sprout to check the progress of the caramelization, about 15 - 20 minutes. Add a drizzle of olive oil if sprouts start to stick to pan.

Step 77

Once the Brussels sprouts have started to caramelize, add the sausage and stir to cook - about 5 minutes.

Step 78

When the sausage is beginning to brown, add onions, bell pepper and garlic. Stir to cook evenly, about 5 minutes.

Step 79

Add a generous splash of balsamic vinegar and stir to coat vegetables. Add salt and ground pepper to taste.

Step 80

Serve hot.

Step 81

Whisk together all ingredients in a small bowl and refrigerate for an hour to let flavors mingle.

Step 82

Use a food processor with a 2mm or 1/16 inch slicing blade to slice all the Brussels sprouts, set aside.

Step 83

Heat a large heavy (cast iron is preferable) skillet over low to medium heat and roast Brussels sprouts in butter with the salt until they soften and just start to caramelize, about 15 minutes. Stir often to prevent sticking.

Step 84

Increase heat to medium, add apples and dried cranberries. saute until apples are tender, about 5 - 10 minutes.

Step 85

When apples are tender and Brussels sprouts have caramelized, remove from heat and stir maple-Dijon dressing in.

Step 86

Serve immediately.

Step 87

Fill a large soup pot with 16 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.

Step 88

Slice 3 potatoes, add into the same water and boil 15-20 minutes.

Step 89

Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and sauté vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.

Step 90

Add thinly shredded cabbage to the pot when potatoes are halfway done.

Step 91

Peel and slice the beets into match-sticks and add them back to the pot.

Step 92

Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.

Step 93

Add sautéed carrots and onion to the pot along with chopped dill.

Step 94

Cook another 5-10 minutes, until the cabbage is done.

Step 95

Rinse and top the beets (save the greens for eating later!)

Step 96

Leave beets whole, if you wish, or cut them into quarters.

Step 97

Roast at 350°F until tender enough for a knife to go through the center.

Step 98

The easiest way I have found to skin roasted beets is to wait a few minutes for them to cool, and then peel them with my hands, or a small paring knife, under cold running water.

Step 99

Cut whole beets into quarters, or slices, and add oil, vinegar, salt, pepper, and feta/goat cheese to taste.

Step 100

Toss everything together with chopped cilantro.

Step 101

Make sure the fermentation jar is extremely clean - wash with very hot soapy water and rinse very well.

Step 102

Wash, de-stem the chiles, removing seeds and veins if you want. Remove any bad spots. The seeds and veins contain the capsaicin, or heat. Milder chiles won't add much heat, but hotter ones will. I usually remove the seeds and stems from the really hot chiles for a better flavor that more people can enjoy.

Step 103

Peel garlic cloves.

Step 104

Add chiles, garlic and ginger or lemongrass pieces to food processor. Pulse until finely chopped into a paste. Use your judgement as to how fine of a paste to form. Stop and scrape the bowl down to make sure everything is chopped well. If the mixture gets thick and won't move in the bowl, add 1/4 cup water to make it looser.

Step 105

Add salt - if processor is full, add 3 Tbsp, if over half full, add 2 Tbsp and if half full, add 1 Tbsp.

Step 106

Add yogurt and pulse again to mix in.

Step 107

Transfer the paste to the 1/2 gallon jar for fermenting. Replace the screw lid loosely, to keep insects out but allow pressure build up to vent.

Step 108

Place the jar where you can observe it daily while it ferments, but not in the refrigerator yet.

Step 109

Daily, remove the lid, stir, smell and taste the mixture. You will see some bubbles and possibly some mold forming. White mold is good - do not be worried with white mold! Any other color is cause for concern - usually due to jar not being extremely clean or chiles not thoroughly washed. Stir any white mold into mixture.

Step 110

Store in refrigerator to slow down fermentation and enjoy!

Step 111

Trim any excess fat from the roast.

Step 112

In a mortar, mash the garlic into a paste, then lightly crush the rosemary leaves. Mix with the oil, salt and pepper forming a paste. Rub into the roast; cover with plastic wrap and refrigerate overnight.

Step 113

2 - 3 hours before roasting, remove plastic wrap, place in bowl and pour lemon and orange juice over roast.

Step 114

It is best to roast over mesquite charcoal for the absolute best flavor, but oven roasting will still be very tasty.

Step 115

Heat covered charcoal grill to around 325°F and roast over the coals for 10 - 15 minutes each side to sear and seal the juices in. After 30 minutes, place roast in a shallow roasting pan on a pizza stone to finish roasting over an indirect heat. Turn every 20 minutes until tender.

Step 116

If roasting in oven, start with roast in shallow pan and turn and bast every 20 minutes.

Step 117

Once roast is tender, remove from heat and let sit for 10 minutes then slice thinly across the grain.

Step 118

Heat the oil in a heavy bottomed skillet over medium heat.

Step 119

Saute the onions until soft, add the bell pepper and saute until just beginning to soften.

Step 120

Add the tomatoes and cook uncovered until they release their juices, stirring consistently as the juices evaporate a bit.

Step 121

Add the beef broth, bay leaves, Mexican oregano. Bring to a boil, then reduce heat to a simmer.

Step 122

Simmer for 10 - 15 minutes until slightly thickened and season to taste with salt.

Step 123

Set aside to serve with noodles.

Step 124

Arrange warm noodles on the plate, ladle a generous helping of tuco on the noodles and layer with 3 or more slices of roast on top.

Step 125

Garnish with a sprig of rosemary if desired.

Step 126

Stir together butter, zest, herbs, salt, and pepper.

Step 127

Cook peas in boiling salted water until crisp-tender, about 1 minute.

Step 128

Drain well.

Step 129

Transfer hot peas to a bowl, then add lemon herb butter and toss to coat.

Step 130

Heat oven to 350°.

Step 131

Whisk flour, sugar, and salt in a bowl. Stir in butter and vanilla until dough forms; press into bottom and up sides of a 9" Springform pan.

Step 132

Using a fork, prick dough all over.

Step 133

Line dough with parchment paper and fill with pie weights or dried beans; bake until pale golden, 13–15 minutes.

Step 134

Remove paper and weights and bake until golden brown, 8–10 minutes more; let cool.

Step 135

Lower oven to 300°.

Step 136

Whisk labneh, sugar, vanilla, salt, and eggs in a bowl until smooth; pour filling into crust.

Step 137

Bake until just set in the center, about 20 minutes.

Step 138

Let cool before serving.

Step 139

Grind cumin, green cardamom, caraway, star anise in a mortar and pestle. Add to mixing bowl with yogurt.

Step 140

Peel and crush garlic into a paste in mortar and pestle.

Step 141

Stir yogurt, freshly ground spices, garlic paste, zest and lemon juice in a bowl.

Step 142

Butterfly beef roast in a circular cut about 1 inch thick, lay open and spoon yogurt marinade over, leaving a small amount for the outside.

Step 143

Roll up and tie with butcher's twine, spoon remainder of marinade on outside.

Step 144

Cover with foil, marinade for 4 hours in refrigerator.

Step 145

Heat charcoal or covered gas grill to medium. 300°F is target temperature. Once temperature is stabilized, roast beef for 2 - 2 1/2 hours, turning once each hour.

Step 146

Roast until desired doneness, then remove and let sit on platter for 5 - 10 minutes. Slice and serve.

Step 147

Make the dressing ahead of time by combining the sesame oil, rice vinegar, ginger, sugar, hot pepper flakes and freshly ground black pepper. Mix well with a wire whisk, taste and adjust seasonings to suit your preference. Set aside to allow flavors to mingle, at least a half hour.

Step 148

Toast the sesame seeds in a small heavy pan, like cast iron, over medium heat. Stir constantly until they release their aroma and start to slightly darken. Remove, pour into a cool bowl and stir until cooled down to stop toasting, about 1 - 2 minutes.

Step 149

To wilt the spinach, wash in a sink full of water thoroughly to remove any residual grit or dirt, shake once or twice and add to a deep, heavy saute pan that has been heating over medium heat and cover until just wilted, about 1 - 2 minutes. Remove the lid, turn the heat to high and let the water evaporate while stirring with tongs, about 30 seconds to 1 minute. Remove spinach using tongs to squeeze out any excess liquid and place into a large serving bowl. Refrigerate until cool.

Step 150

Once cool pour dressing over spinach and toss several times to mix flavors well, then sprinkle toasted sesame seeds over the top.

Step 151

In a food processor, blitz the mangoes, lime zest and juice and superfine sugar to a smooth puree.

Step 152

Pour into a freezer safe container, stir in the chopped chile and Szechuan buttons and put into freezer.

Step 153

After 1 hour, stir the mixture with a fork to loosen and fluff. Do this every hour until fully frozen. The aim is to create an icy, fluffy slush instead of a frozen block.

Step 154

Once frozen, wet the rim of a Martini glass or small dessert dish with lime then dip the rim into a mixture of sea salt and diced Szechuan buttons. Scoop a small portion into the glass or dish.

Step 155

Serve immediately with a garnish of halved or quartered Szchuan buttons and a ring or two of sliced chile.

Step 156

Pour the vinegar into a bowl and add salt and sugar, then whisk until they have completely dissolved. Stir in the dill, mint and coriander seeds.

Step 157

Wash the cucamelons in water and pour into a sterilized jar. (Run the jars through the dishwasher and dry in a warm oven set to its lowest temperature.)

Step 158

Scrunch up the grape or oak leaf and place it on top of the cucamelons. The tannins in the leaf will slowly disperse outwards and help keep the fruit crisp.

Step 159

Pour the seasoned vinegar into the jar and seal tightly.

Step 160

Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator. They will keep up to 3 months, but most likely won't last nearly that long!

Step 161

Yields about 1 quart.

Step 162

Melt 2 tbs. butter in a sauce pot over medium-heat.

Step 163

Add shallots and sauté until soft, about 5 minutes.

Step 164

Add thyme and radicchio and sauté until radicchio wilts, add rice and toast until slightly browned. Add wine and simmer until liquid is almost evaporated.

Step 165

Add chicken stock slowly with a ladle and stir the rice occasionally. Continue adding stock and stirring until rice is almost al dente and starts to become creamy.

Step 166

Add beans and Parmigiano Reggiano cheese to pot and a little more stock if needed. The risotto should be a little soupy.

Step 167

Stir in the remaining butter and serve in shallow bowls with more Parmigiano Reggiano cheese.

Step 168

Preheat oven to 400°F. Pre-chill pie crust in refrigerator.

Step 169

Cut and place strawberries and rhubarb in a large bowl.

Step 170

Mix cornstarch and sugar together and turn in the fruit to the mixture.

Step 171

Remove the chilled pie crust from the fridge. Pour the fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.

Step 172

Add lattice as top crust, bake at 400°F for 45 minutes, or until the crust is a golden brown color and the fruit juices begin to bubble.

Step 173

Transfer pie to wire rack to cool. When fully cool (several hours later) the juices will gel.

Step 174

Preheat oven to 450°

Step 175

In a large bowl add the flour, sugar, baking powder, baking soda and salt. Stir together well.

Step 176

Add the coconut oil and cut it in well with a pastry blender or stand mixer so that the mixture is crumbly.

Step 177

Add the sour cream and mix in so that everything is blended, but do not overwork.

Step 178

Place the dough on a lightly floured surface. Knead the dough about 10 times or just until smooth.

Step 179

Roll out the dough to about 1/2" thick.

Step 180

Cut out the biscuits with a 2 1/2" round biscuit cutter.

Step 181

Place the biscuits on an ungreased cookie sheet. Bake for 10 - 15 minutes, or until they are lightly browned. Check at 10 minutes for doneness.

Step 182

Roast squash, onion and carrot on a cookie sheet lined with foil in a 350F oven for 25 - 35 minutes or until fork tender. Scoop out squash from its shell.

Step 183

Working in batches, process roasted vegetables in a food processor, adding small amounts of stock and process until smooth. You can leave a few smaller chunks for a more rustic appearance.Transfer pureed mixture into heavy bottomed pot.

Step 184

Stir in maple syrup and remainder of seasonings. Simmer on low heat for 10 - 15 minutes, then taste for sweet balance.

Step 185

Swirl in a spoonful of cream and top with chives or parsley and serve hot with crusty bread.

Step 186

Scrub the potatoes and boil in salted water until cooked through.

Step 187

While the potatoes are cooking, wash and slice the leeks into thin rounds. If the leeks are gritty, slice them longitudinally and rinse well before slicing.

Step 188

Melt the butter in a heavy pot. Toss in the leeks and season with salt and freshly ground pepper. Cover and cook on low heat until soft and tender.

Step 189

As soon as the potatoes are cooked, drain, peel, and mash.

Step 190

Bring the milk to the boiling point in a small pan. Beat the buttered leeks and their juices into the potatoes along with enough boiled milk to make a soft texture.

Step 191

Season with salt and freshly ground pepper.

Step 192

Serve immediately with a lump of butter melting in the center.