- 3 to 5 pound Pork Butt or Shoulder Roast
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon salt
- 12 ounces Mexican beer
- 1 large orange sliced
- 4 tablespoons vegetable oil divided use
- 1 tablespoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon cayenne pepper
How to Make It
- Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
- Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
- Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.
- For the Broth:
- 1/2 cup (120ml) extra-virgin olive oil
- 1 large yellow onion (12 ounces; 340g), diced
- 1 large leek (1 pound; 450g), washed of any grit and diced
- 1 medium fennel bulb (8 ounces; 225g), cored and diced
- 5 medium cloves garlic, crushed
- 1/2 teaspoon whole fennel seeds
- 2 large pinches saffron threads
- One (2-inch) strip zest from 1 orange
- Large pinch cayenne pepper or other red chili powder
- 2 sprigs thyme
- 2 tablespoons (30ml) tomato paste
- 6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
- 2 pounds (900g) whole fish or fish bones and heads (see note)
- 2 cups (475ml) dry white wine
- 1/4 cup (60ml) Pernod or pastis (optional)
- 2 quarts (1.9L) boiling water, or more as needed
- 2 sprigs fresh flat-leaf parsley
- 1 bay leaf
- Kosher or sea salt and freshly ground black pepper
- For the Rouille:
- 2 medium cloves garlic
- 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
- Large pinch cayenne pepper or other red chili powder
- Pinch saffron threads
- 1 large egg yolk
- Kosher or sea salt
- 1/2 cup (120ml) extra-virgin olive oil
- To Finish:
- 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note)
- 1 pound (450g) mussels and/or crabs (optional; see note)
- Kosher or sea salt
- Baguette toasts, for serving
How to Make It
Making bouillabaisse is somewhat similar to making a fish stock, like fumet, in that we cook the fish with aromatics to make a flavorful broth. But the similarities with fumet end there, since the idea with bouillabaisse is to make a creamy, cloudy, dare I say murky broth, not a clean and clear one. This means that unlike with a fumet, for which we cook the fish at the barest simmer to produce a clear stock, bouillabaisse is intentionally boiled hard. We want to emulsify the fish fats into the broth, for a creamier, more complex texture and flavor.
And speaking of those fats, that's another area where bouillabaisse differs from a fish stock. In a classic fish stock, we tend to use lean, white-fleshed fish for their delicate, pristine flavor. In bouillabaisse, we use a variety of fish, including oilier ones, because we want their darker, richer flavor.
The broth in a bouillabaisse isn't meant to be refined. It should be a little rough around the edges, with a texture that isn't perfectly smooth and a flavor that is all depth and complexity, not lightness and clarity.
- 8 ounces whole-grain macaroni elbows
- 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
- 1 ½ tablespoons avocado oil or extra-virgin olive oil
- 1 small yellow onion, chopped (about 1 ½ cups)
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
- 3 cloves garlic, pressed or minced
- ½ teaspoon dry mustard powder
- ½ teaspoon fine sea salt, more to taste
- Small pinch of Frontier Co-op red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion pwder
- ⅔ cup raw cashews
- 1 cup water, more as necessary
- ¼ cup Frontier Co-op nutritional yeast
- 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste
How to Make It
Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.
- 1 cup frozen strawberries
- 1 medium banana
- 1/2 cup plain nonfat Greek yogurt
- 1 cup almond milk, unsweetened
- 1/2 teaspoon vanilla extract
- 1 tablespoon chia seeds
How to Make It
- Place all ingredients in a blender or Magic Bullet and blend until smooth! Let sit for a few minutes so that the chia seeds can do their magic (expand and get slimy). Enjoy!
- 3 ripe, fresh peaches, pitted and skinned
- 2 cups fresh pineapple, cut into 1” chunks (or canned, if fresh is not available)
- ½ cup non-fat Greek plain yogurt
- 1 cup milk
- ¼ cup agave nectar (or honey)
- ½ teaspoon vanilla extract
- 2 cups crushed ice
How to Make It
Mis together in a large bowl and marinate the hen or chicken wings. I usually cut the hen in half, cooks and marinates better. At least an hour.
Bake in 400 degree oven for 60 minutes.
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 Tbs ground ginger
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup butter cold and cut into small pieces
- 1/2 cup molasses
- 1/2 cup corn syrup
- 1/2 cup packed brown sugar
- 9 oz milk yes, 9 oz
- 1 egg
For the Frosting
- 4 oz cream cheese
- 1/4 cup butter softened
- 1/2 tsp vanilla
- 1 1/2 cup powdered sugar
- 3 tsp molasses
- 1/4 tsp cinnamon
How to Make It
- Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
- In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
- In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
- With another small saucepan, heat molasses and corn syrup until lukewarm as well.
- While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
- Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
- Add egg and whisk until well Incorporated.
- Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
- Let cool completely in baking pan.
- Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
- Store in an airtight container.
For the Frosting
In a medium mixing bowl, beat cream cheese and butter together until creamy.
- Add vanilla and cinnamon, mix well.
- Slowly add powdered sugar and beat until creamy.
- Mix molasses into mixture and blend well.
- Refrigerate frosting until chilled then frost cake once cake has sat overnight.
