PlaneLocket's Cookbook

Preheat oven to 350°. Fill a large Dutch oven or heavy pot with water and bring to a boil. Boil onion for 1 minute. Transfer to an ice bath and let sit about 5 minutes to cool. Wipe out pot.

Strain onions through a fine-mesh sieve and transfer to a cutting board. Holding the stem end, cut off the root end as close as possible to the root. Pinch stem end with your fingers to push out onion.

In same pot over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Season chicken all over with salt and pepper. In same pot over medium heat, cook chicken, turning occasionally, until skin is golden brown, 4 to 5 minutes per side. Transfer chicken to another plate. Drain all but 3 tablespoons oil from pot.

In same pot over medium heat, cook onions, carrots, and mushrooms, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and stir to combine, then add flour and stir until vegetables are coated. Slowly pour in wine, broth, and brandy. Return chicken and half of bacon to pot. Add thyme; season with salt and pepper and bring to a boil.

Cover pot and transfer to oven. Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part of chicken registers 165°, 25 to 30 minutes.

Transfer chicken to a plate; tent with foil to keep warm. Return pot to stove over medium heat. Add butter and simmer, stirring occasionally, until sauce is reduced by half, about 10 minutes.

Transfer chicken to a platter. Pour sauce over. Top with parsley and remaining bacon.

Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.

Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.

Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until golden brown

Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is aromatic

Deglaze pan with white wine – it will sizzle!

Add broth, cream and Parmesan. Stir, then lower heat to medium so the sauce is simmering

Stir occasionally and simmer for 2 – 3 minutes until it thickens

Stir in thyme, salt and pepper to taste

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

In a bowl, mix together the minced lamb with the grated onion, 3 minced garlic cloves, 4 tablespoons of chopped mint, ground coriander, and Dijon mustard.

Form the mixture into 4 burger patties and then chill them in the fridge until they are ready to cook

Preheat the grill on high, lightly oil the lamb patties, and then cook for about 4 minutes each side.

Place the halved burger buns under the grill for 30 seconds to 1 minute, until they are lightly toasted.

Spread a little of the mayonnaise sauce on the burger bun, top with a burger patty, a few slices of red onion, some more of the mayonnaise sauce, and some salad leaves.

In a clean bowl, mix together the mayonnaise with the lemon juice, the two remaining minced garlic cloves, a pinch of paprika, the remaining tablespoon of chopped mint, parsley, and dill. Refrigerate this sauce until ready to use.