Szechuan Peppercorn Baby Back Ribs

Serves 4

INGREDIENTS
- 1 rack of baby back ribs
- 1 tablespoon Szechuan peppercorns
- 1 tablespoon smoked black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon Marash Turkish Chile
- 2 inches of ginger, chopped
- 6 cloves of garlic
- 1 shallot
- 1/2 of a lime
- about 2 cups of broth
- salt

INSTRUCTIONS
1 - Preheat the oven to 300°. Remove the membrane with a paper towel. Season the ribs with crushed peppercorns, fennels seeds, Turkish chile, and salt. Place in a baking dish with tin foil. Let rest for 30 minutes.

2 - Place the garlic, ginger, shallot, lime, and enough broth to cover the ribs about halfway. Cover with foil and roast for about 2 hours checking periodically that there is still broth and to baste the ribs.

3 - After 2 hours, uncover and turn the heat up to 350° and cook for an additional 30 minutes. Keep an eye on them so they don’t brown too much on top, however, a nice crisp is the way to go. They should be falling off the bone. If not, cook a little longer.

4 - Strain the liquid from the pan and serve along with the ribs.

Caraway & Tarragon Oxtail with Parsnips, Fennel, and Carrots

Serves 4

INGREDIENTS
- 2 lbs oxtail
- 1 tablespoon pepper
- 1 tablespoon caraway seeds
- 2 teaspoons fennel seeds
- Salt
- 1 onion, quartered
- 6 cloves of garlic
- Stock or water to braise
- 2 tablespoons olive oil
- 2 stalks of celery, sliced thin
- 3-4 carrots, sliced thin
- 2 parsnips, sliced thin
- 1 fennel bulb, sliced thin
- 1/2 leek, sliced thin
- Salt
- Marash Turkish Chile
- Tarragon

INSTRUCTIONS
1 - Preheat the oven to 300 degrees. Season the oxtail with salt, pepper, and crushed fennel and caraway seeds. Let sit for at least 30 minutes.

2 - In a dutch oven, brown the oxtail on all sides in olive oil. Add the water or stock until the liquid covers the meat halfway. Add the onion and garlic and bring the liquid up to temperature but not boiling. Put in the oven and cook for about 4 hours checking every hour to make sure the liquid doesn’t cook off. Add more water or stock when it gets low.

3 - In the remaining 30 minutes (it should cook for about 4.5 hours or until the meat is falling off the bone), add the leeks, celery, carrots, fennel, parsnips, and salt. Stir and cook until the meat is tender and vegetables are cooked yet, not mushy.

4 - Taste for seasoning and finish the dish with chopped tarragon leaves and marash Turkish chile.

Whole Roasted Branzino with Tomato, Fennel Sauce & Tarragon Gremolata

Serves 4

INGREDIENTS
Fish
- 2 whole Branzino
- 3-4 Lemon slices per fish
- tarragon stems (the leaves are for the gremolata)
- 2 rosemary sprigs per fish
- salt & Pepper

Sauce
- 1 large can of whole tomatoes
- 1 fennel bulb, chopped
- 1 teaspoon Chile Limón
- 1/2 stick of butter
- 1/4 cup of olive oil
- 1/2 onion, chopped
- 3-4 cloves of garlic, minced
- Salt and pepper to taste

Tarragon Gremolata
- 1 small bunch tarragon, minced
- 1 tablespoon chives, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- lemon zest
- salt and pepper to taste

INSTRUCTIONS
1 - Heat a sauté pan on medium-high heat and add olive oil, butter, garlic, onion, and fennel. Stir occasionally for about 3-4 minutes. Meanwhile, add the canned tomatoes to a bowl and break apart using your hands. Add the tomatoes to the pan along with salt, pepper, and Chile Limón. Cook on low heat for about one hour. Taste for seasoning and set aside. You can reheat the sauce when it’s time to serve.

2 - In a mixing bowl, add the minced tarragon, chives, olive oil, lemon juice and zest, and salt and pepper. Mix well and let rest.

3 - Preheat the oven to 450°. Clip the fins and end of the tail using kitchen shears. Wash the fish, including the insides, and pat dry with a paper towel. Cut 3 or 4 slices into the fish on both sides and rub with olive oil, salt, and pepper. Stuff the fish with thin lemon slices, rosemary sprigs, and tarragon stems. Place a piece of parchment paper on a baking sheet and roast the fish for about 18-20 minutes.

4 - Serve the fish with the tomato, fennel sauce, tarragon gremolata, and the fronds from the fennel.

Slow-Roasted Pork Spare Ribs with Red Currant, Harissa & Honey Glaze

Serves 3-4

INGREDIENTS
Ribs
- 1 rack of pork spare ribs
- 2 tablespoons of harissa
- 2 tablespoons smoked Spanish paprika
- 1 tablespoon salt
- 5 garlic cloves, whole
- 2-3 inches of ginger, sliced in large chunks
- 1 tablespoon of soy sauce
- 1 tablespoon of apple cider vinegar
- 1.5 cups of water

Glaze
- 1/2 cup of fresh red currants
- 1 tablespoon of harissa
- 1/4 cup of honey
- 1/4 cup of water
- 3-5 peppercorns
- Salt to taste

INSTRUCTIONS
1 - Preheat the oven to 275º. Remove the membrane from the ribs using a paper towel. Season the ribs with harissa, paprika, and salt. Let rest in the refrigerator overnight or at least 2 hours in advance.

2 - In a saucepan, add the currants, harissa, honey, water, peppercorns, and salt. Whisk on medium-high heat until the sauce thickens. Taste for seasoning and strain to remove the currant seeds. Set aside.

3 - In a deep roasting pan, add tin foil to cover. Place the ribs in with water, soy sauce, garlic, ginger, vinegar, and cover with tin foil. Roast for a total of 3.5-4 hours until ribs are falling off the bone. Check every hour to make sure there is still liquid so the ribs don’t dry out. In the final 30 minutes, brush half of the currant glaze on the ribs and return to the oven uncovered. When the ribs are ready, brush with the remaining half of the glaze and return to the oven on broil for 2-5 minutes, watching carefully.

4 - Let the ribs cool and serve.

Whole Roasted Trout with Pistou, Vadouvan Smashed Potatoes & Braised Dino Kale

INGREDIENTS
Trout
- 1 Whole trout
- 12 cherry tomatoes
- 1 small bunch fresh basil with stems
- 1 small bunch of oregano with stems
- 4-5 lemon slices, thinly sliced
- 1 ancho chili, sliced with seeds removed
- 2 garlic cloves, thinly sliced
- Salt and pepper
- Drizzle of olive oil

Pistou
- 1 bunch of basil
- 1 bunch of oregano
- 1 clove garlic
- 1/4 cup olive oil
- 2-3 teaspoons lemon juice
- Salt and pepper

Kale
- 1 bunch of kale
- 2-3 garlic cloves, sliced thinly
- 1-2 teaspoons Chile Limón
- 1/4 cup of chicken stock
- 1 tablespoon olive oil
-1 tablespoon butter
- Salt and pepper

Potatoes
- 8-10 Yukon potatoes, washed and dried
- 1 tablespoon Vadouvan
- Salt and pepper
- Olive oil
- Butter

Avocado Mayo
- 1 avocado
- 1.5 tablespoons mayo

INSTRUCTIONS
1 - For the pistou, pick the leaves of basil and oregano and add to a food processor along with garlic, salt and pepper. Drizzle the olive oil in slowly and blend the pistou. Add lemon juice, blend, and taste for seasoning. Refrigerate until serving.

2 - For the avocado mayonnaise, mash together one avocado in a small mixing bowl with mayonnaise and a pinch of salt. Taste for seasoning and refrigerate until serving.

3 - Preheat the oven to 350°. In a mixing bowl, add the potatoes, Vadouvan, olive oil, soft butter, salt, and pepper. Mix well and add to cast iron skillet. Roast for a total of 50 minutes, rotating the potatoes halfway through. Remove and press with the back of a fork to flatten halfway, just until they break. Leave in the pan, removed from heat, for a few minutes, flip, add salt and let rest on the stove covered with tin foil.

4 - Turn the the oven up to 450°. The trout should already have been scaled and gutted. Wash and pat dry. Make small, shallow cuts across the skin of the fish so that it just cuts into the flesh. Add salt and pepper making sure to rub the seasoning into the incisions. In the cavity, stuff with lemon slices, ancho chili slices, the basil and oregano stems and leaves, garlic, salt and pepper. Set on a baking sheet lined with parchment paper, add cherry tomatoes, and drizzle with olive oil, salt and pepper. Roast for about 12 minutes. Turn the broiler on and cook for an additional 5-7 minutes until the skin begins to crackle.

5 - Wash, dry and chop the kale into bite-sized pieces. In a sauté pan over medium-high heat, add a drizzle of olive oil, butter, garlic, Chile Límon, salt, and pepper. Cook for about 2 minutes and then add the kale, mixing together well with oil and spices with an additional pinch of salt. Cook for an additional 3 minutes. Add the chicken stock and turn the heat on high until the stock just begins to come to a boil. Cover the pan with a lid, turn the heat down to low, and cook for about 10 minutes.

6 - Serve the fish on a large cutting board with pistou either on the side or drizzled on top along with the potatoes and avocado mayonnaise, and a side of the braised kale.

Radicchio Salad with Figs, Strawberries & Toasted Pepitas

Serves 3-4

INGREDIENTS
Salad
- 1/2 radicchio, sliced thinly
- 1 Belgian endive, sliced thinly
- 1 treviso, sliced thinly
- 1/2 frisée, remove outer layers and tear into bite-sized pieces
- 4-5 strawberries per plate, sliced 1/4 of an inch thick
- 1-2 fresh figs per plate, sliced 1/4 inch thick
- 1/4 cup of pepitas, toasted in a skillet until lightly browned
- 1/4 white onion, chopped and soaked in water for at least 30 minutes
- salt and pepper to taste

Dressing
- 2 tablespoons sherry vinegar
- 1 tablespoon stone ground or dijon mustard
- 6 tablespoons olive oil
- salt and pepper to taste

INSTRUCTIONS
1 - Wash and dry all of the lettuce and slice thinly. Add to a large mixing bowl. Chop the onion and add to cold water for 30 minutes.

2 - To make the dressing, add sherry vinegar, olive oil, mustard, salt, and pepper to a jar with a lid and shake vigorously. Taste for seasoning.

3 - Toast the pepitas in a cast-iron skillet for a few minutes until fragrant and slightly brown. Add a pinch of salt and set aside.

4 - Slice the figs and strawberries at a 1/4 of inch thick and set aside

5 - Drain the onions and add to the salad. Dress the salad and add a bit of salt and pepper. Plate the salad with the figs, strawberries, pepitas on top with an extra drizzle of the dressing.

Rosemary-Braised Beef Cheek with Swiss Chard & Porcini Polenta

INGREDIENTS
Rub
- 1.5 lbs beef cheek
- 1 tablespoon rosemary, minced
- 1 tablespoon red pepper flakes
- Salt

Braising Liquid
- 3 bay leaves
- 6 peppercorns
- 1 leek, washed and sliced in half
- 4 garlic cloves

Polenta
- 1 cup polenta
- 6 dried porcini mushrooms
- 4.5 cups water
- Salt
- Pepper

Swiss Chard
- 1 bunch Swiss chard, washed and chopped
- 2 anchovies
- 1 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 tablespoon butter
- Olive oil
- Salt

INSTRUCTIONS
1 - For the spice rub, mince the rosemary and coat the beef cheek along with salt and red pepper flakes at least 2 hours in advance of cooking. Refrigerate until time to cook.

2 - Remove the beef cheek 30 minutes before cooking. Turn the oven on to 300°. Brown the beef cheek on all sides with a little olive oil and butter in a dutch oven. Then add the braising liquid: water (until the beef is halfway submerged), garlic cloves, leeks, salt, peppercorns, and bay leaves. Braise the beef, covered, for about 3-4 hours until tender. Check occasionally to make sure that there is still liquid in the pot. If need be, add extra water.

3- Boil 1.5 cups of water and add the dried mushrooms. Turn off the heat and cover the pot for at least 30 minutes.

4 - Boil 3 cups of water along with the remaining water from the porcini mushrooms and add the polenta, salt and pepper. Cook on low heat for about 45 minutes or until smooth. About halfway through, add the sliced mushrooms. Taste for seasoning.

5 - In a sauté pan on medium-high heat, add olive oil, butter, red pepper flakes, garlic, and anchovy. Cook for 1 minute and then add Swiss chard. (If the chard still has water on it, that should be sufficient to braise the greens. Add a little more water if the pan is dry.) Turn the heat down to low and cook, covered, for about 8 minutes.

6 - When the beef cheek is finished, plate the polenta and top with beef, Swiss chard, olive oil, and cracked pepper.

Lamb Shank Tacos

Serves 4

INGREDIENTS
Rub
- 1.5 lb lamb shank
- 1 tablespoon fenugreek seeds
- 2 teaspoon fennel seeds
- 2 peppercorns
- salt

Braising Liquid
- 6 garlic cloves
- 3 bay leaves
- water
- 1 tablespoon salt

Cabbage Slaw
- 1/2 red cabbage, thinly sliced
- 1 carrot, shredded
- 1 inch ginger, minced
- 1 garlic clove, minced
- 5 peppercorns
- 2 tablespoons honey
- 2 teaspoon sherry wine vinegar
- salt

Other
- 1 onion, chopped and soaked in cold water
- Cracked pepper
- Chile Limón
- Sprouts
- Your favorite hot sauce
- Corn tortillas, 4-6

INSTRUCTIONS
1 - For the spice rub, grind the fenugreek, fennel seeds, and peppercorns in a mortar and pestle or spice grinder. Coat the lamb shank with the spice blend and salt at least 2 hours in advance of cooking. Refrigerate until time to cook.

2 - Remove the lamb 30 minutes before cooking. Turn the oven on to 300°. Brown the lamb on all sides with a little olive oil and butter in a dutch oven. Then add the braising liquid: water (until the lamb is halfway submerged), garlic cloves, salt, and bay leaves. Braise the lamb, covered, for about 3 hours until falling off the bone. Check occasionally to make sure that there is still liquid in the pot. If need be, add extra water.

3 - In the meantime, thinly slice the cabbage and add to a bowl with shredded carrot, and minced garlic and ginger. Heat a sauté pan on medium-high heat with olive oil and butter. Add cabbage, ginger, garlic, and ginger and cook for about 2-3 minutes. Add the sherry vinegar, honey, peppercorns and salt and cook until tender. Taste for seasoning and add more honey if it’s too acidic. The cabbage can be served hot or cold.

4 - When the lamb is finished, heat up a cast-iron skillet and toast the corn tortillas. Top with sprouts, chopped white onion if you like (soaked for at least 30 minutes in cold water), hot sauce, Chile Limón, and a little cracked pepper.

Butter Bolete Mushroom Pasta with Anchovies & Capers

Enough for 2-ish hungry people

INGREDIENTS
- 8-10 oz of a short pasta variety of your choice
- 4-5 butter bolete mushrooms (or porcini), chopped
- 1 summer squash, chopped
- 4-5 asparagus shoots, chopped
- 3 anchovies
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1-2 tablespoons capers
- 1 teaspoon red chili flakes
- 1 small bunch of sage, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper

INSTRUCTIONS
1 - Bring about 4 quarts of water to a boil with about 1-2 teaspoons of salt. Cook the pasta until al dente. Save about 1/4 cup of the water before straining. Set aside.

2 - In a sauté pan on medium-high heat, cook the shallots, garlic, anchovies, sage, and chili flakes until soft in olive oil and butter.

3 - Add the mushrooms, asparagus, and summer squash with a little more olive oil. Cook until tender. Add salt and pepper and taste.

4 - Add the pasta, water, capers and stir. Remove from heat and taste for seasoning.

5 - Plate the pasta and top with olive oil and plenty of cracked pepper.

Tomato Vodka-Braised Short Rib with Roasted Urfa Potatoes

Feeds about 4 people

INGREDIENTS
Dry rub
- 2.5 lbs short ribs
- 2-3 tablespoons of smoked Spanish paprika
- salt and pepper

Additional for braising
- 1 Spanish onion, chopped
- 5 cloves garlic, minced
- 1 large can whole tomatoes
- 1 tablespoon sherry wine vinegar
- 1/4 cup of vodka
- about 1/2 cup water (see step 3)
- 2-3 bay leaves
- 6 peppercorns
- 1 bunch of thyme
- 1 bunch Collard greens, stems removed, rinsed and chopped
- 2 tablespoons olive oil
- 1 tablespoon butter

Roasted Potatoes
- 1 lbs butter yellow golden potatoes
- 1 tablespoon Urfa Biber (or paprika)
- 1 tablespoon olive oil
- salt and pepper

INSTRUCTIONS
1 - At least two hours in advance, coat the short ribs with paprika and salt. Refrigerate until ready to cook. Remove 30 minutes in advance.

2 - Preheat oven to 300°. In a dutch oven, brown the short ribs on all sides on medium-high heat with a little olive oil. Remove and set aside. Add more olive oil and butter, garlic, onion, and thyme. Cook until tender.

3 - Add the vodka to deglaze and cook off the alcohol. Add the short ribs back to the pan along with tomatoes, vinegar, peppercorns, bay leaves, and salt. The ribs shouldn’t be entirely covered so add/adjust the appropriate amount of water to add.

4 - Break apart the tomatoes with the back of a wooden spoon. Cook until the liquid just begins to bubble. Cover and place in the oven for 1.5 hours.

5 - Next add the collard greens, stir, and more salt, and cook for about 45 minutes.

6 - Check the tenderness of the ribs. They should be falling off the bone. Taste and adjust seasoning with salt and pepper.

7 - Once finished, keep short ribs covered in dutch oven on the stove. Turn the oven up to 350° to roast the potatoes.

8 - Cut the potatoes in half and coat with olive oil, salt, and Urfa or paprika. Mix well and place on a baking sheet or large cast iron skillet.

9 - Roast for about 45-50 minutes. Halfway through, flip the potatoes.

10 - Serve potatoes with the short ribs and taste for seasoning. A little olive oil and finishing salt goes a long way when plating.

Dijon Pork Chops with Braised Cabbage, New Potato Salad, and Asparagus

Recipe is per chop but enough cabbage for 4

INGREDIENTS
Pork Chops
- Pork Chops (amounts below are per chop)
- Dijon mustard, 2 tablespoons
- Paprika, 2 teaspoons
- Flour, to cover each pork chop
- Salt and pepper to taste

Sauce
- Dijon mustard, 1 tablespoon
- White wine, 1/2 cup
- Cream, 1/2 cup

Braised Cabbage
- Red cabbage, half, thinly sliced
- Apple cider vinegar, 1/3 cup
- Leeks, 1 inch, thinly sliced
- Olive oil, 2 tablespoons
- Salt to taste

New Potatoes
- New potatoes, 10, sliced 1/4 inch
- Mayonnaise, 2-3 tablespoons
- Capers, 2-3 tablespoons
- Salt to taste

Steamed Asparagus
- Asparagus, 1 bunch
- Butter, 1 tablespoon melted
- Salt and pepper to taste

INSTRUCTIONS
1 - Salt your pork chop(s) liberally and add paprika and dijon. Make sure they’re covered evenly. Refrigerate for at least 2 hours. Remove 30 minutes before cooking to bring to room temperature.

2 - To braise the cabbage, sauté the leeks in olive oil until soft, then add the cabbage. Cook for another few minutes until the cabbage is soft and add the vinegar. Add salt and simmer, covered, for about 5-10 minutes stirring occasionally. Taste for seasoning. Set aside until serving. (Cabbage can be served warm or cold on top of the pork chops.)

3 - Bring water to a boil and add salt. Add the potatoes and cook for about 8 minutes until a fork slides in easily. Remove the potatoes and run under cold water to stop cooking. (Save the water to steam the asparagus.) Add the potatoes to a mixing bowl and add mayonnaise and capers. Refrigerate until serving.

4 - To cook the pork chops, add butter and olive oil to a cast iron skillet. Add flour to a plate and place the pork chops in the flour, coating both sides evenly. Cook the pork chops over medium high heat for about 3-4 minutes on both sides. The internal temperature should read 145°F. Set aside and cover with foil.

5 - Keep the heat on your skillet and add dijon and white wine. Cook for about 1-2 minutes and add cream. Lower the heat and cook for another few minutes, stirring with a fork or whisk until the sauce reduces. Taste for seasoning and set aside.

6 - Bring the water back to a boil and place a steamer on top of the pot with a lid. Steam the asparagus for about 4-5 minutes. Remove and top with melted butter and salt and pepper.

7 - Serve the pork chop topped with the sauce and braised cabbage with sides of new potato salad and asparagus.

Looking for some great vegan options? Check out Dash of Butter for 5 great vegan recipes.

Open-Faced Pork Adobo Sandwich with Wild Kelp Slaw

Enough pork for 4

INGREDIENTS
- 3 lbs Boston pork butt
- 3-4 tablespoons of adobo seasoning
- 1 beer, light
- 5 peppercorns
- 6 garlic cloves, crushed (1 minced)
- 3 bay leaves
- 1/2 cabbage, thinly sliced
- 2 teaspoon wild Icelandic kelp
- 1-2 limes
- 1/2 inch ginger, minced
- 1/2 cup of mayonnaise
- 2 teaspoons harissa
- 2 tablespoon olive oil
- Salt and pepper
- Favorite bread

INSTRUCTIONS
1 - Season the pork butt with adobo seasoning and salt at least 2 hours before cooking. The night before works best.

2 - Slice the cabbage, place in a large bowl, and add kelp, ginger, one minced garlic clove, and lime juice from one lime. Taste for seasoning and add more lime juice and salt if needed. Refrigerate until serving.

3 - In a small bowl, add the mayonnaise and harissa and set aside. Refrigerate until serving.

4 - Preheat the oven to 300°. Brown the pork butt on all sides in a Dutch oven. Add beer, peppercorns, bay leaves, and crushed garlic. Place in the oven with the lid on for about 3-3.5 hours. The meat is done when you can shred it with two forks.

5 - Toast your bread, top with mayo/harissa sauce, a layer of the slaw, and the shredded pork.

Sour Cherry Lamb Tagine with Almonds & Herbs

Feeds 4 people

INGREDIENTS
- 2 lbs lamb shoulder (bone in if available)
- 2 carrots, chopped
- 1/2 onion, diced
- 1 shallot, minced
- 1 inch ginger, peeled with spoon, minced
- 5 cloves garlic, minced
- 3 tablespoons Ras el Hanout
- 1 cinnamon stick
- 1-2 cups chicken stock
- 1/2 tablespoon black pepper
- 1 teaspoon paprika
- 1 tablespoon kosher salt
- 1 zucchini or summer squash, chopped (half moons). Put in a bowl and add salt
- 1/3 cup sour cherries
- 1/4 cup almonds, sliced
- Small handful each of cilantro, mint, and parsley, chopped
- Couscous, quinoa, or baguette

INSTRUCTIONS

1 - Season the lamb with 2 tablespoons of ras el hanout, salt, and set aside for at least 2 hours. Brown in olive oil and butter for 2-3 minutes (medium high heat) on both sides in a Dutch oven or tagine. 

2 - Remove and set aside. Leave the heat on, add more oil and butter. Add onion, shallot, ginger, garlic, carrot, and cinnamon stick. Sauté for 2-3 minutes. Add in salt, pepper, paprika, 1 tablespoon ras el hanout, and mix well. 

3 - Add the lamb back in and then the chicken stock. It should fill about 1/2 the dish. You don’t want to submerge the meat and vegetables entirely. Allow to boil and then turn the heat down to low and cover. Alternatively, you can put it in the oven at 275° for about 1.5-2 hours.

4 - After an hour and fifteen minutes, remove the lid and add the summer squash. 

5 - After another 10 minutes, add cherries and almonds. Stir well and cook for another 10 minutes. The meat should be tender and falling off the bone. 

6 - Serve with couscous, quinoa or baguette. Taste for seasoning and add for more salt if need be. Top all with cilantro, mint, and parsley.

Spicy Potato Leek Soup

Enough for 4-6 people

INGREDIENTS

- 4 large potatoes, chopped 
- 3 medium leeks, chopped
- 5-6 cloves of garlic, chopped
- 1 shallot, chopped
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 tablespoon fennel seeds
- 1-2 t red chili flakes
- 1 t smoked paprika
- Enough stock to cover leeks and potatoes (preferably homemade chicken or vegetable)
- 1/3 stick of butter (or ghee)
- 2 tablespoon olive oil
- Roughly 1 cup of whole milk or 1/2 cup of cream
- Salt and pepper to taste 

INSTRUCTIONS 

1 - Using a mortar and pestle, crush the spices (just the seeds). In a large pot, melt the butter and add oil. Temper the spices and then add shallot, garlic, and leeks. Cook until soft. 

2 - Add potatoes, chili flakes and paprika, stir, and cook for a few more minutes. Add the stock until the ingredients are covered. Bring up to soft boil and then simmer for about 20 minutes until the potatoes are soft. 

3 - Using an immersion blender, blend ingredients until smooth. Add milk or cream and taste. Adjust with milk/cream, salt, and pepper. 

4 - Serve with a dash of smoked paprika