tortilla española

Serves 4

• 2 ounces small-diced onion
• 2 ounces small-diced red bell pepper
• 3 cloves garlic, pasted
• 13 ounces waxy potatoes, sliced
• 2 tablespoons plus 1 teaspoon oil, divided
• ¾ teaspoon salt, divided
• ½ teaspoon cumin
• ¼ teaspoon saffron threads, pulverized
• 5 large eggs, well beaten
• Chopped parsley and cilantro, for garnish
• Garlic aioli, for serving

In a sauté pan over moderate heat, sauté the onions, peppers, garlic, and potatoes with 2 tablespoons olive oil until soft and golden brown. Season with ½ teaspoon salt, the cumin, and the saffron. Sauté for 30 seconds longer, stirring frequently to prevent burning. Transfer to a bowl. Season the eggs with the remaining ¼ teaspoon salt and pour the eggs over the potatoes in the bowl. Gently mix together.

Place an 8-inch skillet on the stovetop and coat the cooking surface of the skillet, bottom, and sides with 1 teaspoon oil. Pour the egg-and-potato mixture into the pan to create the tortilla. Cover with a lid and cook on very low heat until egg is 90 percent cooked. Remove from heat, place a large plate over the pan, and gently flip the pan upside down. Slide the tortilla off the plate and back into the pan to brown the bottom side over moderate heat.

borscht

Serves 8

• 2½ teaspoons salt, divided
• ¾ teaspoon black pepper, divided
• 1 pound beef round roast, medium diced
• 2 tablespoons oil, divided
• 1⅓ cups (4 ounces) grated carrot
• 1 cup (4 ounces) onion, small diced
• 3 cloves garlic, minced
• 4 cups (1 pound) peeled and grated beet root
• 4 ounces tomato, small diced
• 2 tablespoons tomato paste
• 4 cups beef stock
• 4 cups water
• 3 bay leaves
• 8 ounces shredded cabbage
• 8 ounces peeled potato, medium diced
• Sour cream and fresh dill, for topping

Combine the salt and pepper. Season the beef with half of the mixture.

Preheat a heavy bottomed stock pot or Dutch oven over moderately high heat. Coat the surface of the pan with 1 tablespoon oil, then add the beef, searing on all sides. Remove the meat from the pan and set aside to be reincorporated later. Reduce heat to moderate and coat the pan with the remaining 1 tablespoon oil. Toss the carrot, onion, and garlic in the oil to coat. Sauté until golden brown. Mix in the beets and diced tomato, season with remaining salt and pepper, then sauté until soft. Mix in the tomato paste and cook until slightly darkened in color.

shumai

Makes 20

• 3 dried shitake mushrooms
• Cold water, as needed
• 8 ounces pork belly or pork shoulder, finely diced
• ½ teaspoon baking soda
• 8 ounces shrimp, peeled and deveined
• 1 tablespoon corn starch
• 2 tablespoons oyster sauce
• 2 teaspoons soy sauce, additional for serving
• ¼ cup chopped green onions, plus 1 teaspoon for garnish
• ½ teaspoon pasted ginger
• 4 cloves garlic, pasted
• 1 tablespoon Shaoxing or white cooking wine
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• 20 thin and circular wonton wrappers
• 2 tablespoons minced carrot
• Sliced green onions, soy sauce, and garlic chili sauce, for serving

Submerge mushrooms in cold water and soak for 2 hours. After soaking, ring out any moisture from mushrooms and finely dice them.

Place the pork in a bowl, sprinkle with baking soda, and mix to combine. Pour cold water over pork until fully submerged, then stir slightly. Cover and set aside for 10 minutes to soak. Strain pork, squeezing out as much water as possible.

Smash the shrimp with the broad face of a chef’s knife, finely mince, then combine with strained pork and remaining ingredients, omitting the wonton wrappers, carrot, and garlic chili sauce. Mix well until fully combined and tacky to the touch.