converge: auto-commit at 2026-05-26 15:18:02 from zendo.brechtel

bridget-jones-s-pan-fried-salmon-with-pine-nut-salsa.cook

@@ -0,0 +1,17 @@
+---
+title: "Bridget Jones's Pan-Fried Salmon with Pine Nut Salsa"
+source: Simple - Ottolenghi
+description: A vibrant pan-fried salmon with a sweet and savoury pine nut salsa featuring currants, capers, olives, and saffron.
+servings: 4 servings
+tags: Pan-Fried, Seafood, Salmon, Dinner, Fish
+---
+
+Cover @currants{3/4%cup} with boiling water and set aside to soak for ~{20%minutes} while you prep the salmon and make the salsa.
+
+Mix @salmon fillets{4}(skin on and pinbones removed) with 1 tbsp of the @olive oil{7%tbsp}{1%tbsp}, a rounded ¼ tsp salt, and a good grind of @black pepper{}. Set aside while you make the salsa.
+
+Put 5 tbsp of the @olive oil{7%tbsp}{5%tbsp} into a #large sauté pan{} and place on a high heat. Add @celery stalks{4}(medium, cut into 1/2-inch dice, leaves kept for garnish) and @pine nuts{1/4%cup}(roughly chopped) and fry for ~{4-5%minutes}, stirring frequently, until the nuts begin to brown (don't take your eyes off them, as they can easily burn). Remove the pan from the heat and stir in @capers{1/4%cup}(plus 2 tbsp of their brine), @green olives{1/3%cup}(large, pitted and cut into 1/2-inch dice), @saffron threads{1%good pinch}(mixed with 1 tbsp hot water) and its water, and a pinch of @salt{}. Drain the currants and add these, along with @parsley{1%cup}(roughly chopped), lemon zest from @lemon{1}, and lemon juice from @lemon{}. Set aside.
+
+Put the remaining 1 tbsp of @olive oil{7%tbsp}{1%tbsp} into a #large frying pan{} and place over medium-high heat. Once hot, add the @salmon fillets{}, skin side down, and fry for ~{3%minutes}, until the skin is crisp. Decrease the heat to medium, then flip the fillets over and continue to fry for ~{2-4%minutes} (depending on how much you like the salmon cooked). Remove from the pan and set aside.
+
+Arrange the salmon on four plates and spoon on the salsa. Scatter the reserved celery leaves on top.

chicken-primavera-bake.cook

@@ -0,0 +1,37 @@
+---
+title: "Chicken Primavera Bake"
+---
+
+== Prep ==
+
+Preheat oven to 425°F.
+
+Slice @carrots{6%oz} into thin rounds; slice @button mushrooms{4%oz}. Mince @rosemary{2%tsp} and @chives{2%tsp} separately. Pat @chicken breasts{2} dry, cut into 1-inch pieces, and season with @salt{}.
+
+In a #large bowl{}, whisk together @flour{3/4%cup}(for biscuits), @baking powder{1/2%tbsp}, @baking soda{1/2%tsp}, @sugar{1/2%tsp}, and @salt{1/4%tsp} to form the biscuit dry mix. Keep @butter{2%oz}(for biscuits) cold in the fridge until the biscuit step.
+
+== Cook chicken & vegetables ==
+
+Heat 1 tablespoon @olive oil{} in a #medium ovenproof sauté pan{} over medium-high heat. Add @chicken breasts{} and cook ~{3-4%minutes} until lightly browned; remove and set aside. Chicken will finish cooking in the oven.
+
+Reduce heat to medium, add another tablespoon of @olive oil{}, then add @rosemary{}, @carrots{}, @button mushrooms{}, and @leeks{1/4%cup}(sliced). Cook ~{3-4%minutes} until softened; remove and set aside.
+
+== Build the sauce ==
+
+Add @white wine{1/4%cup} to the pan; cook ~{2-3%minutes} until mostly evaporated.
+
+Add @butter{1%oz}(for sauce) and stir to melt. Add @flour{2%tbsp}(for sauce) and stir constantly ~{1-2%minutes} until incorporated.
+
+Add @chicken broth{3/4%cup} and 1/2 cup water; stir ~{1-2%minutes} until thickened. Return chicken and vegetables to the pan.
+
+Stir in @english peas{1/3%cup} and @mascarpone cheese{2%tbsp}. Season to taste with @salt{} and @pepper{}.
+
+== Make biscuits & bake ==
+
+Stir @chives{} into the biscuit dry mix. Remove cold @butter{2%oz}(for biscuits) from the fridge and grate directly into the bowl with a #box grater{}; toss to coat.
+
+Stir in @ricotta cheese{6%tbsp} and 1/4 cup water with a fork, then knead a few times until no dry bits remain.
+
+Pinch off tablespoon-sized pieces of dough, roll into balls, and arrange on top of the chicken mixture.
+
+Bake ~{15-18%minutes} until biscuits are golden brown. Serve warm directly from the pan.

chicken-with-caramelized-onion-cardamom-rice.cook

@@ -0,0 +1,14 @@
+---
+title: "Chicken with Caramelized Onion & Cardamom Rice"
+source: Jerusalem - Ottolenghi
+servings: 4 servings
+tags: One Pot, Chicken, Dinner, Middle Eastern, Rice
+---
+
+Put @sugar{3%tbsp} and water in a #small saucepan{} and heat until the sugar dissolves. Remove from the heat, add @barberries{2 1/2%tbsp}(or currants), and set aside to soak. If using currants, you do not need to soak them in this way.
+
+Meanwhile, heat half the @olive oil{4%tbsp} in a #large sauté pan with lid{} over medium heat, add @onions{2}(medium, thinly sliced), and cook for ~{10-15%minutes}, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
+
+Place @chicken thighs{2 1/4%lb}(skin-on, bone-in, or 1 whole chicken quartered) in a #large mixing bowl{} and season with 1½ teaspoons each @salt{} and @black pepper{}. Add the remaining @olive oil{4%tbsp}, @cardamom pods{10}, @whole cloves{}, and @cinnamon sticks{2}(broken in two) and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear for ~{5%minutes} on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add @basmati rice{1 2/3%cup}, the caramelized @onions{}, 1 teaspoon @salt{}, and plenty of @black pepper{}. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
+
+Pour @boiling water{2 1/4%cup} over the rice and chicken, cover the pan, and cook over very low heat for ~{30%minutes}. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another ~{10%minutes}. Finally, add @parsley{1 1/2%tbsp}(chopped), @dill{1/2%cup}(chopped), and @cilantro{1/4%cup}(chopped) and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with @Greek yogurt{1/3%cup}(mixed with 2 tbsp olive oil) if you like.

crispy-salmon-cavatappi.cook

@@ -0,0 +1,20 @@
+---
+title: "Crispy Salmon & Cavatappi"
+description: Crispy salmon and cavatappi with English peas and spring arugula pesto.
+servings: 2 servings
+tags: Pesto, Italian-American, Salmon, main course, Pasta
+---
+
+Remove any large stems from @arugula{1 1/2%cup}. Remove woody stems from @mint{3%tbsp}. Zest and juice half of @lemon{1} and cut the remainder into wedges for garnish.
+
+In a #food processor{} or #blender{}, pulse to combine @arugula{}, @parsley{1/4%cup}, @mint{}, @garlic clove{1}, @sunflower seeds{2%tbsp}, @red pepper flakes{1/8%tsp} (HOT!), and @pecorino cheese{2%tbsp}. Add lemon zest and juice from @lemon{}, then slowly add @olive oil{1/4%cup}. Process until smooth and season with @salt{} and @pepper{} to taste.
+
+Bring a #large pot{} of salted water to a boil for @cavatappi{8%oz}.
+
+Pat @salmon fillets{2} dry and season with @salt{} and @pepper{}. In a #large sauté pan{}, heat 1 tbsp @olive oil{1/4%cup} over medium-high heat. Add @salmon fillets{} skin-side down and cook until skin is crispy, about ~{5%minutes}. Flip salmon and cook another ~{2-3%minutes} or until desired doneness.
+
+Add @cavatappi{} and @peas{1/2%cup} to the boiling water and cook until al dente, ~{3-5%minutes}, then drain, reserving 1/2 cup of the cooking water.
+
+Return drained pasta to the pot along with most of the pesto, 1/3 cup reserved cooking water, and @butter{1%tbsp}, tossing until butter melts and sauce coats pasta well, adding additional pasta water as needed to loosen the sauce. Season to taste.
+
+Divide pasta and salmon among shallow bowls or plates, drizzle with remaining pesto, and garnish with lemon wedges.

pea-za-atar-and-feta-fritters.cook

@@ -0,0 +1,19 @@
+---
+title: "Pea, Za'atar and Feta Fritters"
+source: Simple
+description: Pea, Za'atar and Feta Fritters from Simple by Ottolenghi, served with a mint and soured cream sauce. A lovely breakfast or light dinner.
+---
+
+Make the sauce: put @sour cream{300%g}, @fresh mint{10%g}(finely chopped), @dried mint{2%tsp}, zest of @lemon{1/2}, and a quarter-teaspoon of @salt{} in a #small bowl{}. Mix well and keep in the fridge until needed.
+
+Put @peas{500%g}(blanched, or frozen defrosted) in a #food processor{}, blitz until smooth, then transfer to a #large bowl{}.
+
+Add @ricotta cheese{120%g}, @eggs{3}(beaten), zest of @lemon{1}(large), three-quarters of a teaspoon of @salt{}, and a good grind of @black pepper{}. Mix well.
+
+Add @za'atar{3%tbsp}, @flour{100%g}, and @baking powder{1 1/2%tsp}. Mix until just combined, then gently fold in @feta cheese{200%g}(broken into 2 cm pieces), so it doesn't break up.
+
+Pour @sunflower oil{800%ml} into a #medium saucepan{} on a medium-high heat.
+
+Once hot, use two dessert spoons to scoop up balls of the fritter mixture: they won't be uniform in shape, but should each be about 4cm wide and 35g. You should be able to fry about six or seven at a time: carefully lower them into the oil and fry for ~{3-4%minutes}, turning them once, until cooked through and golden-brown. If the fritters are cooking too quickly, reduce the temperature, so they cook right through to the middle.
+
+Once done, lift the cooked fritters from the hot oil with a #slotted spoon{}, transfer to a plate lined with kitchen paper and keep in a #low oven{}. Repeat with the remaining fritters, and serve warm with the sauce (or lemon wedges) alongside.

shakshuka-with-feta-spinach-and-artichoke-hearts.cook

@@ -0,0 +1,19 @@
+---
+title: Shakshuka with Feta, Spinach, and Artichoke Hearts
+source: https://acleanbake.com/shakshuka-with-feta/
+description: The idea of pairing shakshuka with feta cheese may not be especially groundbreaking, but the way I make it will either impress you or horrify you, depending on how much of a shakshuka purist you are. But even the purists among you won't be disappointed once you take a bite. I promise it is worth relaxing your definition of shakshuka for this hearty, healthy, and satisfying one-pan dish!
+---
+
+Heat @extra virgin olive oil{1 1/2%tbsp} in a #large cast iron skillet{} (or other type of heavy pan).
+
+Sweat @garlic{2%clove}(minced) and @red onion{1/2}(finely chopped) over medium heat, until softened and translucent.
+
+Add @artichoke hearts{3/4%cup}(chopped), @spinach{1%cup}(or 1/2 cup chopped cooked), and @red bell pepper{1}(large, stem and membrane discarded, finely chopped) to the pan. Sauté briefly, then add @canned tomatoes{28%oz}, @harissa{2%tbsp}, @salt{1/4%tsp}, @black pepper{1/4%tsp}, and @chili powder{1/4%tsp}.
+
+Cover and cook until the red pepper is tender. Taste and adjust seasonings to your preference.
+
+Press the back of a tablespoon into the tomato mixture to create 5-6 little wells. Crack @eggs{5}(large) into the wells (one into each), then re-cover the pan and cook just until the egg whites are firm.
+
+Uncover, remove pan from heat, and sprinkle @feta cheese{2%oz}(crumbled) and @parsley{1/2%cup}(roughly chopped) over the top.
+
+Serve immediately with @pita bread{} or flatbread cut into wedges.

tandoori-paneer.cook

@@ -0,0 +1,31 @@
+---
+title: "Tandoori Paneer"
+---
+
+== Make mango chutney ==
+
+Stand @mango{1} stem-side up on a cutting board then cut down along the core on each side. Use a spoon to separate flesh from skin, then cut the flesh into 1/4"-1/2" pieces, discarding skin.
+
+In a #small pot{}, heat 1 tbsp @high heat oil{} over medium heat. Add @garlic{3/4%tsp}(for chutney), @ginger{1/2%tsp}(diced, for chutney), @mustard seeds{1/4%tsp}, and @red pepper flakes{1/8%tsp}. Cook ~{1-2%minutes}.
+
+Add @mango{}, @cider vinegar{2%tbsp}, @brown sugar{2%tbsp}, and 1/4 cup water. Cook ~{12-15%minutes}, stirring occasionally, until reduced. Season to taste with @salt{} and @pepper{} and set aside to cool.
+
+== Marinate paneer ==
+
+Cut @paneer{10%oz} into 1/2" wide strips. In a #medium bowl{}, mix @yogurt{1/3%cup}, @garlic{1%tsp}(for marinade), @ginger{1%tsp}(diced, for marinade), @coriander{1%tsp}, @garam masala{3/4%tsp}, @paprika{1/4%tsp}, and a big pinch of @salt{}. Add @paneer{} strips and gently stir to coat.
+
+== Cook rice & prep veggies ==
+
+In a #pot{}, heat 1 tbsp @high heat oil{} over medium-high heat. Add @cumin seeds{1%tsp} and @basmati rice{3/4%cup}, then cook ~{1%minute}, stirring, until toasted and fragrant. Add 1 1/2 cups water and @salt{}, bring to a boil, then reduce heat to low, cover, and cook for ~{12-15%minutes} until tender.
+
+Remove any large stems from @spinach{1%cup} and roughly chop. Remove core and slice @red bell pepper{1} into 1/2" slices. Chop @cilantro{1%tbsp}.
+
+== Cook paneer & finish rice ==
+
+Heat oven to a high broil with a rack close to the broiler. Line a #baking sheet{} with foil. On the baking sheet, toss @sliced onion{1/2%cup} and @red bell pepper{} with 2 tbsp @high heat oil{}, @salt{}, and @pepper{}, and scoot to one side of the pan. Place @paneer{} on the other side, then transfer to oven and broil ~{8-12%minutes}, tossing veggies and gently turning paneer halfway through, until veggies are tender and paneer is browned.
+
+Add @spinach{} to cooked rice, cover to wilt for a few minutes, then stir to combine.
+
+== Garnish & gather ==
+
+Scoop rice onto a plate, top with veggies and @paneer{}, then spoon mango chutney over everything and garnish with @cilantro{}.