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22 Oct 2022
Coconut Braised Collards


  • 1 large bunch collard greens, coarsely chopped (include stems!) (I aim for 2”x1/2”, ish)
  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 1 bunch (6 to 8) scallions, thinly sliced
  • 250g unsweetened coconut milk (one of the little aroy-d boxes)
  • 1 tbsp soy sauce (japanese, or light chinese)


  1. Fry scallions in oil+butter until soft, about a minute.

  2. Add collards, continue to stir just until they’re wilted.

  3. Add coconut milk and soy sauce. Simmer, uncovered, stirring frequently, until done. I really like to push until the collards are dark and soft and the liquid is pretty much gone other than an oily creamy sheen.

  4. Season with salt and pepper.


Adapted from Von Diaz/nytimes

22 Oct 2022
Ottolenghi's Smoky Cauliflower Frittata


  • 1 cauliflower, cut into large florets
  • 6 large eggs
  • 4 tbsp [crème fraîche or greek yogurt or sour cream, shrug]
  • 1 tbsp Dijon mustard
  • 1 tsp sweet smoked paprika
  • 3 tbsp chives, finely chopped
  • 150g smoked scamorza, grated (including the skin)
  • 50g cheddar, grated


  1. Blanche the cauliflower in salted water until semi-soft, then drain and let dry.

  2. Preheat the oven to 375F.

  3. Whisk together the eggs, crème fraîche, mustard, and paprika, then stir in the chives and 3/4 of the cheeses and season with salt and pepper.

  4. In a large, oven-proof frying pan, fry the cauliflower in olive oil until golden brown on one side, then turn off the heat.

  5. Pour in the egg mixture and spread out the cauliflower evenly in the pan.

  6. Cook on moderate heat for about five minutes, then scatter the remaining cheese on top and carefully transfer the pan to the oven.

  7. Bake for about 10-12 minutes, or until set.


This isn’t adapted except sometimes for the dairy variant, I just want to make sure to always have the recipe available with my ringing endorsement. I keep making it and loving it!

The same basic proportions work for other veg/cheeses too, so it’s easy to adapt if you like.

Also, it’s fine to just pour the eggs and cauliflower together in a baking dish and stick in the oven without cooking the whole thing on the stove first - it’ll just have to bake longer, of course.

25 Dec 2020


for the dough

  • 2 tbsp active dry yeast
  • 2 tsp sugar
  • 2 C warm water
  • 6 C flour
  • 2 tsp kosher salt
  • 2/3 C canola oil (plus more to coat the bowl)

for the filling

  • 8 C fresh spinach or other greens (I like using a mix of sturdy leafy greens, it’s more interesting that way)
  • 1 lb ground meat (lamb or beef)
  • 3 C finely diced yellow onion
  • 2 tsp kosher salt
  • 1/2 tsp finely ground black pepper
  • 1 C freshly squeezed lemon juice (and ZEST from those lemons)
  • 1 tsp cinnamon or allspice
  • 1 C pine nuts or chopped walnuts, toasted


  1. Dump all the dough ingredients in your stand mixer and knead with dough hook until very soft, smooth, and tacky (but not sticky enough to leave dough on your hands).

  2. In a clean large bowl, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes.

  3. Now we’re onto the flling! Sprinkle half the salt on the spinach in another large bowl. Set aside for 10 minutes

  4. Squeeze as much juice out of the spinach as possible. Discard the liquid - we want nice dry spinach for our filling.

  5. Chop up the spinach. I think we tend to go sorta coarse not really big chunks.

  6. Combine the spinach with the rest of the filling ingredients (don’t forget the remaining tsp salt!).

  7. Preheat the oven to 375 F and line a few baking sheets with parchment or silpat.

  8. Work with about 1/4 the dough at a time. Roll out to 1/8” thick, into 4” squares. (They’re supposed to be rounds and ultimately triangles, but I don’t care about the shape, so I prefer squares so I don’t have to deal with re-rolling scraps.)

  9. Place a heaping tablespoon of filling in the center of each 4” dough piece. Try to keep it in the center without touching the edges. The dough is pretty forgiving, though.

  10. Bring the sides of the dough together in the center over the filling and pinch firmly together.

  11. Place on baking sheets and brush with a bit of olive oil. They don’t spread much, so maybe an inch or so apart.

  12. Bake for 18-20 minutes, or until golden brown. (We actually use convection mode by default nowadays and this seems fine.)


Mostly from here, but we mix meat and random greens and use a lot more lemon and simplified some of the steps based out of sheer laziness. (And doubled the quantities. Probably should make even more. These freeze well and are great with hot sauce.)

05 Dec 2020
Smoky Date Beef Ribs


  • 4 lbs beef spare ribs or 6 lbs beef short ribs (if they’re very fatty, get even more)
  • 3/8 C date molasses
  • 3/4 tsp ground nutmeg
  • 2 tbsp ground ginger
  • 3/8 tsp mesquite smoke powder (this is silly but really tasty)
  • Lots of freshly ground black pepper
  • Salt to taste
  • Beef stock to taste (optional)


  1. Mix together everything except the ribs and stock in a bowl – this will be used as both marinade and sauce later on.

  2. Remove 1/3 of the marinade to another bowl, and thin it with beef stock to taste, then set it aside. This will be the sauce.

  3. Rub the rest of the marinade all over the ribs. If you are patient, let them sit in it in the fridge overnight. If not, just go ahead and roast them right away.

  4. Preheat your oven to 350 F.

  5. Set up a baking sheet covered with aluminum foil. Wrap the marinade-covered ribs with more aluminum foil in a nice tight package, then roast them until tender and done. Spare ribs take about 2 hours, while short ribs take closer to 2-3 hours.


This is particularly nice if you pull the meat off the bone and mix into the sauce (like pulled pork) before serving.

05 Dec 2020
Pomegranate Ginger Saffron Braised Whatevs


  • 3 slices lamb neck (about 1 lb)
  • 4 big cloves of garlic, finely chopped
  • An equal amount ginger, finely chopped
  • 1 1/2 tbsp pomegranate molasses
  • 1 tsp cardamom
  • 1 big pinch saffron threads
  • 1 C beef stock (or enough to come up halfway up the meat)
  • 2 dried birdseye chilis
  • 1 tsp honey
  • Salt and freshly ground black pepper


  1. Salt and pepper the meat, then sear. Set aside.

  2. Put the ginger and garlic into the pan and stir-fry them until fragrant.

  3. Deglaze with the stock.

  4. Mix all ingredients together in some sort of thick-bottomed pot. Cover and braise over low heat for a few hours, or until tender and done.

  5. Optional, but what we often do: chill and skim off the fat before gently reheating. If you’ve made brisket, you especially oughta slice against the grain and leave the slices to soak up the sauce.


This recipe pretends to be for lamb neck, but in fact we usually scale it for short ribs or brisket instead.

If you do scale this recipe up, be sure not to increase the quantity of liquid in proportion to the rest of the ingredients. If you do, the meat will boil instead of braising, and the texture will, strangely, end up being too dry.