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How to eat excellently, all the time, with little effort or expense, and a lot of fun and learning. (Hint: grow some basil!)
Slice an onion into 1/4 inch rounds. Fry in medium-low in 6 tablespoons of olive oil (you know you can't got wrong now) until its mahogany colored. Meanwhile boil 1 1/4 cup of rinsed, sorted lentils (you can use green, brown, or yellow) in 1Q water and a little salt for about 15-20 min. Then add the rice, brown or white, and much black pepper (to taste). Cook covered until the rice is done, about 15 min for white and 1 hour for brown rice. When you're done, then mix in about half of the onions and use the rest to top the servings.
1 pound crab meat, store mayonnaise, 3 ounces of white bread, black pepper, a little red pepper, olive oil. Some thyme, dill if you have it. Mix it up, pat into cakes and shallow fry. They are pretty loose.
2 ossi buchi cuts, good amount of butter, 2 peeled tomatoes, 1/2 cup wine. Use a pan that will fit the ossi buchi without crowding. Brown the ossi buchi on all sides in the butter. Toss in the wine, let it bubble for 10 minutes. Meanwhile chop the tomatoes. After 10 minutes, toss them in along with 1/4 cup of water. Cover. Simmer for 2 hours.
1 pound fresh green beans, 1/4C olio, 3 pounds (!) lamb shoulder with bone cut into 2" cubes, 1/2C chopped onion, salt, pepper, 1/2C red wine vinegar.I might try it again, I remember working on it as when I was a Ph.D. student, I was excited, I decided to learn to cook and decided on learning out of Hazan's Essentials of Classical Italian Cooking and Pepin's Techniques. But I remember that I didn't read the recipe through, I didn't know it would take 2 hours, I'd never prepared green beans. I was working with 3 pounds of smelly lamb! And after all that, when I tasted this lamb stew, it was too gamy. So I avoided cooking lamb since then, though I probably ate it occasionally in North Indian restaurants.
Cut the ends of the beans, heat the oil, brown the lamb, take it out, cook the onion 'til it's golden, put back the lamb, add the salt, pepper and vinegar, boil vinegar for 30 sec while stirring. Add the beans, cover, and simmer for 1.5 hours (!). Add water if necessary.
3 tablespoon oil, 1.5" ginger, 4cl fine chopped garlic, 15 curry leaves if you can find them, 1# lamb 1" cubes, 2 teaspoon garam masala, 1 teaspoon ground cumin, .25 teaspoon turmeric, .25 teaspoon pepper, 1 gr chopped chili, .5 teaspoon salt, black pepper, 1.5-2 teaspoon lemon juiceAnd they are spicy, not gamy, and delicious.
Heat oil in a pan at medium-high. Add ginger, garlic, curry, and stir. Add lamb, cut the heat to medium low. Add the garam masala, ground cumin, turmeric, pepper, chili, salt. Add .75C water, cover the pan, and simmer gently 50min. Then add black pepper, lemon juice and serve it forth.
You need anchovies, pitted olives, chilies, citrus rind/zest, spaghetti, garlic, olio. You take the citrus rind and zest and put them in a saucepan with the olio and let it mingle. Bring the pasta water to a boil. Chop the chilies, garlic and olives. Add the chilies and garlic to the oil. Throw the pasta into the water, take out the citrus rind and heat the pan. When the oil is hot, add the anchovies, and mash them up with a wooden spoon until they're just a paste. Add the olives. When the pasta done, toss everything together.