The collection · 26 recipes
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Bean-Free Pressure Cooker Beef Cholent
Large beef medallions with potatoes, carrots, and a rich broth, browned in cast iron and finished in a pressure cooker. One batch for a 5-quart pressure cooker. Serve the beef and vegetables with plenty of broth and rustic bread alongside.
Open recipeCast-Iron Sinta Steak Tacos
Salt-seared steak cubes tossed briefly in a reduced wine-and-stock spice glaze. One batch is intended as taco filling for 4 adults and 1 child; serve in warm tortillas with fresh toppings.
Open recipeCherry Tomato Salsa Fresca for Chips and Steak Tacos
A chunky cherry-tomato salsa for tortilla chips and steak tacos. Serve roughly one-third with chips and reserve two-thirds for tacos. This batch was planned for 4 adults and a young child, alongside about 700 g steak. Keep the salsa mild, with chili or hot sauce separately if desired.
Open recipeCreamy Cast-Iron Refried Pinto Beans
Rustic, creamy pinto beans for tacos, burritos, or tortilla-chip dipping. Use less bean liquid for a thick filling and more for a soft dip.
Open recipeCreamy Goat-Yogurt Avocado Sauce for Fish Tacos
A smooth, tangy avocado and goat-yogurt crema for fried-fish tacos. Makes an estimated 600–700 ml.
Open recipeCrispy Cast-Iron Potato Latkes
Skin-on potato latkes with spelt flour, a tender center, and deeply browned, crisp edges. Makes an intended 12–14 medium latkes. Serve hot with thick goat yogurt or goat labneh, black pepper, and dill, chives, or parsley; a soft fried or poached egg can make a fuller brunch plate.
Open recipeCrispy Tofu & Mushroom Taco Filling
Deeply browned torn tofu and mushrooms with warm spices, wine, soy sauce, and lime. Serve in warm tortillas with onion, cilantro, lime, pickled red onions, goat yogurt or labneh, or cabbage slaw.
Open recipeDark Roasted Beef Stock — Pressure Cooker
An unsalted, dark roasted beef stock for reduction and freezing, with rendered beef fat saved separately. Roast the bones first, pour off excess fat, and then brown the onion and garlic in the remaining fond. Use the stock in sauces, soups, stews, or rice, and the saved fat for potatoes, searing beef, or sautéing onions.
Open recipeDill Goat Yogurt Dip for Steamed Artichokes
A fresh dill and goat-yogurt dip for steamed whole artichokes. Dip the fleshy end of each leaf and scrape it with your teeth; serve more dip with the hearts.
Open recipeDutch Oven Stuffed Peppers with Beef, Whole-Grain Rice & Fresh Thyme
Tender peppers filled with beef and whole-grain rice, baked in a tomato-pepper sauce with fresh thyme. Makes 5–6 stuffed peppers, with any extra filling cooked as meatballs alongside. Spoon plenty of sauce over each pepper when serving.
Open recipeFriday Denis Chraime with Chickpeas and Roasted Mini Peppers
Six denis fillets in a spiced tomato sauce with chickpeas and roasted mini peppers. Prepare and chill the sauce ahead, then reheat it and cook the fish fresh before serving. Serve from the cast-iron skillet after a five-minute rest.
Open recipeGourmet Ground Turkey Taco Filling
A browned ground-turkey filling with tomato paste, warm spices, and a reduced wine-and-vegetable-stock coating. Makes an intended 8–10 tacos. Serve in fresh masa tortillas with tomato salsa, charred corn, goat-yogurt sauce, avocado, or pickled onions as desired.
Open recipeGourmet Roasted Orange Soup with Barley
A smooth soup of roasted pumpkin or butternut squash, sweet potatoes, and carrots, brightened with lemon and served over chewy barley. Makes about 8–10 bowls. Keep the barley separate for a smooth soup that stays easy to portion.
Open recipeLong-Fermented Spelt Sourdough Tray Pizza Party
Six long-fermented spelt tray pizzas with a crisp, olive-oil-fried base. Par-bake the crusts the evening before serving, then finish with cheese, pepperoni, or Kalamata olives and red onion.
Open recipeMake-Ahead Cast-Iron Campfire Home Fries
Roast about 8 medium potatoes at home, then finish them in cast iron at camp for tender centers and crisp surfaces. Serve as a side for grilled steaks; crisp the potatoes while the charcoal fire builds, then keep them warm while the steaks cook and rest.
Open recipeMexican-Style Ground Beef Taco Filling
A browned ground-beef taco filling with toasted spices, tomato paste, and a tangy finish. This formula starts with 500 g beef; finished weight and taco count are unspecified. Warm tortillas on a cast-iron plancha or skillet. Top with salsa, red onion, herbs, goat yogurt or labneh with citrus, avocado, slaw, or cheese as desired. For a mild batch, omit chili and offer heat at the table.
Open recipeMild Birria-Style Beef Tacos with Extra Soup Consommé
Mild shredded-beef tacos with red frying fat and a generous drinkable consommé. This large batch starts with 1.8 kg beef and targets roughly 2.5–3.2 L finished soup, adjusted by taste. Serve onion, cilantro, and citrus with the soup; offer hot sauce separately for adult servings.
Open recipeOrange Mexican Whole Brown Basmati Rice
Tomato-colored whole brown basmati rice with cumin, paprika, and turmeric. Toast the rice in the seasoned oil, then cook covered and allow a covered rest before fluffing. The intended yield is four servings.
Open recipePressure-Cooker Beef Bolognese with Cherry Tomatoes
A rich, meat-forward ragù with deeply browned beef, jammy cherry tomatoes, and red wine. Makes about 6–8 servings. Serve with broad pasta such as tagliatelle, pappardelle, or fettuccine.
Open recipeQuick Crispy Cubed Tofu with White Spelt Flour
Small tofu cubes with a light white-spelt-flour coating, baked hot for crisp edges. Start checking at 12 minutes and serve immediately. Optional finishes include lemon juice, herbs, tahini, or chili flakes.
Open recipeRoasted Tomato, Pepper & Butter Soup
Roasted tomatoes, red pepper, onions, and garlic blended into a glossy, butter-finished soup. Serve with cast-iron-toasted sourdough and optional goat yogurt, olive oil, black pepper, herbs, or hard goat cheese.
Open recipeRustic Roasted Chicken Soup
A rustic soup with deeply roasted chicken and vegetables, tender potatoes and zucchini, and a fresh parsley-and-dill finish. The broth develops directly from the chicken, vegetables, and water, without prepared stock.
Open recipeSmall-Batch Homemade Mayonnaise
A small, yolk-only mayonnaise with grainy mustard, intended to yield about 100 g. Use a narrow cup that fits closely around the immersion-blender head so the emulsion can form at the bottom.
Open recipeSpelt Beer-Battered Denis Fish Tacos
Crisp spelt beer-battered denis with cabbage slaw and goat-yogurt sauce, served in warm tortillas. Makes an estimated 28–32 small tacos.
Open recipeThick Indian-Style Chicken and Lentil Stew
A thick, spiced lentil stew with tender chicken, made ahead for the following day. Serves about four generously. Serve as a one-bowl meal, with optional goat yogurt and cilantro or parsley for a cool, fresh finish.
Open recipeYellow Corn Tortillas
Soft yellow corn tortillas for tacos, about 25 tortillas at 12–14 cm across. Start with a slightly drier masa, adjust after resting, and keep the cooked stack wrapped so the tortillas soften before serving.
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