Category Archives: Recipes

Beef stew from Pamplona

Estofado de carne

This Spanish-style beef stew has earned a permanent spot in my cold weather meal rotation. The addition of currants, capers and pine nuts give this stew a sweet-nutty-saltiness that compliments the rich beef. It’s a simple, one-pot meal that’s deeply comforting. Serve with roasted potatoes or rice. – Andrew Zimmern

If you’re looking for a cozy and nourishing meal to serve during these chilly winter months, look no further than this beef stew. You’ll find pine nuts among the ingredients, which provide a mildly sweet, rich, and nutty flavor that both kids and adults enjoy. You may be surprised to learn that this small, tasty nut contains a high amount of protein and fiber! These nutrients will help you feel full and satisfied after eating and prevent excess snacking between meals.  – The clinical dietitian team at Children’s Hospitals and Clinics of Minnesota

Ingredient List

  • 2  1/2 pounds cubed beef for stew
  • 3 tablespoons olive oil
  • 2 pieces minced bacon
  • 1 large minced onion
  • 3 mashed garlic cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon sugar
  • 1/4 cup pine nuts
  • 1/4 cup dried currants
  • 1 tablespoon capers
  • 1/2 cup chopped spinach
  • 3 tablespoons minced parsley
  • 1 minced hardboiled egg
  • 2 cups beef stock
  • 1 tablespoon red wine vinegar


Total Time: 2 hours
Servings: 4 to 6

Heat the oil in a large pot. Brown the beef over high heat, about 10 minutes.

Add the bacon and cook for 2 to 3 minutes, until browned. Add the onions, garlic, nutmeg, ginger, clove and sugar, and cook for another 3 minutes.

Next, add the stock. Bring to a boil and simmer, covered for 1 hour.

After an hour, remove the lid and add the spinach. Simmer uncovered for 30 minutes.

Stir in the currants, nuts, capers, parsley and vinegar.

Cook for another minute or so. Adjust seasoning and serve.

Garnish with the hardboiled egg.


Photograph by Madeleine Hill.

Seared ahi tuna with coconut curry

Easy Thai-Style Curry
By Andrew Zimmern

A taste of the tropics in the Minnesota winter is always welcome at my house. This
Thai-style dish is so easy to throw together for a weeknight meal, but also works as a
stunning entrée for your next dinner party. It has all the hot, sour, salty, sweet flavors
you crave in Thai cuisine, and yet it’s totally approachable for kids. Use the freshest tuna
you can find, it’ll pay off in the end.

Ingredient List

  • 2 pounds of the fresh ahi tuna
  • 2 tablespoons peanut oil
  • 1/4 cup mirin
  • 3 smashed garlic cloves
  • 1/4 cup julienned fresh ginger
  • 2 dried red chiles
  • 1 teaspoon Thai green curry paste (Thai Kitchens brand is fine)
  • 1/4 cup coconut milk
  • 10 basil leaves
  • 3 tablespoons sliced shallots
  • 1/2 cup julienned carrots
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • Mint and cilantro for garnish


Total Time: 30 min
Servings: about 6

Cut tuna into roughly 2-inch square “cubes.” Season with sesame seeds and sea salt.

Place a wok over high heat, let pan get hot and add one tablespoon of the peanut oil.

When smoking, brown the tuna on 4 sides, about 1 minute per side (tuna should be
rare). Reserve.

Wipe out the pan and add the tablespoon of oil.

When smoking add the garlic, ginger, chiles and curry paste.

Swirl and add the shallots, carrots, basil.

Swirl and add the mirin and coconut milk.

Simmer to a sauce consistency, about 5-8 minutes.

Season with the fish sauce and lime.

Serve the sauce under the tuna, garnishing with julienne mint and cilantro.

Photograph by Madeleine Hill.

Note: Many health care providers recommend that pregnant women and young children avoid raw fish due to mercury levels. Please be sure to talk with your provider if you have any questions or concerns.

Curry-glazed carrots

A Quick Braise & Glaze
By Andrew Zimmern

Trying a healthier diet in 2014? This simple recipe is a good place to start. The flavor combination of carrots, curry, orange and ginger is amazing, not to mention incredibly nutritious.

Ingredient List

  • 2 pounds carrots
  • 2 tablespoons honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh orange juice
  • 1/2 cup chicken or vegetable stock
  • 1 teaspoon lemon juice
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon curry powder
  • 1 golfball size piece of fresh ginger, sliced
  • a pinch of red chile flakes


Servings: about 6, as a side dish
Total Time: 30 min

Peel the carrots and slice about 1/3-inch thick on a 45-degree bias.

Combine all ingredients in a sauté pan over high heat.

When simmering, turn heat down to medium. Cover with a lid and cook for 3 minutes.

Remove lid and, while tossing regularly, reduce liquids to a tight glaze.

Season with sea salt and serve.





Photograph by Madeleine Hill.

Mexican Hot Chocolate

This spiced Mexican-style hot chocolate is so easy to make at home, and a thousand times more delicious than pre-packaged Swiss Miss. There’s nothing better than a mug of hot chocolate during the holidays – it’s decadent, rich, comfort in a cup that warms you up from the inside out. You can serve this wintery beverage on its own, or top it with marshmallows or whipped cream. – Andrew Zimmern

Photo by Madeleine Hill

Ingredient list

  • 10 ounces semisweet chocolate, chopped fine
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon natural almond extract
  • 1/2 vanilla bean, split
  • 1 pinch nutmeg
  • 1 pinch allspice
  • 1 quart milk


Total Time: 15 minutes
Servings: Roughly 4 cups

Bring milk to a simmer in a large saucepan over medium low heat.

Whisk in the remaining ingredients until chocolate is melted and milk is frothy.


Recipe: Grandma’s meatloaf

If you’re on the fence about meatloaf, this recipe will certainly change your mind. With three different ground meats and a salty, smoky touch of bacon, this recipe has a rich, complex flavor profile that’s hard to beat. The whole family will love this hearty meal, and the delicious meatloaf sandwich leftovers you’ll be serving the rest of the week. — Andrew Zimmern

Photo by Madeleine Hill

Ingredient list

  • 1 pound ground beef
  • 1 pound ground veal
  • 1 pound ground pork
  • 1 tablespoon butter
  • 1 large onion minced
  • 3 ribs minced celery
  • 8 ounces frozen spinach, blanched and drained very well
  • 2 pinches nutmeg
  • 1 cup chopped tomato
  • 2 cups bread crumbs
  • 1/4 cup milk
  • 2 eggs beaten
  • 1 tablespoon salt
  • 4 tablespoons tomato paste
  • 2 slices bacon


Total Time: 2 hrs 45 min
Servings: 6 to 8

Preheat the oven to 300 degrees.

Place the butter in a large sauté pan over high heat.

Add the onion, spinach, celery, nutmeg and tomato and cook until soft and glassy and all liquids are evaporated.

In a large mixing bowl, combine all of the sautéed veggies with the milk, bread crumbs, eggs, nutmeg and ground meats.

Mix well and season with the salt and freshly ground black pepper.

Place one whole slice of bacon in a large rectangular loaf pan (a 5-by-10 inch loaf pan works well).

Add the meats all in one motion, making sure to create a rounded, smooth top.

Spread tomato paste over the top. Place second piece of bacon over the paste.

Put the loaf pan into a 300-degree oven for 2 hours.

Remove the meatloaf and let cool for 15 minutes before slicing and serving.

Recipe: Boneless stuffed turkey

If you don’t want to roast a whole turkey, or you’re just looking for a new tradition, try this boneless stuffed turkey breast. The butchery is easier than you think, but you can always have the butcher do it for you! The chestnuts and the liver in the stuffing add a great nutty flavor that pairs well with the turkey breast without overpowering the meat. — Andrew Zimmern

Photo by Madeleine Hill

Ingredient list


  • One whole 4-5 pound boneless breast of turkey (both breast lobes attached, skin on)
  • 1 recipe stuffing (see below)
  • 2 tablespoons butter
  • 1 teaspoon Paprika
  • 1 teaspoon dried thyme
  • 6 sage leaves, chopped fine


  • 6 cups dried bread cubes for stuffing (seasoned store bought varieties are fine)
  • 1 cup minced celery
  • 1 cup minced onion
  • 2 teaspoons dried sage
  • 1 teaspoon dried tarragon
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons melted butter
  • 1/4 cup heavy cream
  • 4 ounces chicken livers
  • 12-14 chestnuts


Servings: 6 to 8


Preheat the oven to 350 degrees.

Make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference. After slitting the shells, transfer the chestnuts to a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes. While the chestnuts are hot, remove and discard each shell and the papery skin. Chop the chestnuts.

Mince the celery, onion and parsley. Set aside.

Mince the chicken livers very fine.

Combine the chestnuts, celery, onion, parsley, liver, butter, cream, bread cubes and spices in a large mixing bowl. Season with salt and pepper.

Prepare the turkey

Place the turkey skin down on a cutting board and slice open the middle of each breast, cutting away from the center. You knife will be parallel to the cutting board, slicing toward the outer edges of the roast. You are opening up the breast meat to even out the thickness of each breast. The new meat flaps should open up from the middle of each breast like pages of a book folding out to each side.

Season with the thyme, sage, salt and pepper.

Place stuffing on the breast and fold the edges of the turkey “envelope” over the stuffing. You should have a “football” of turkey.

Flip to skin side up. Roll and tie turkey with butcher’s twine.

Rub the turkey with butter and sprinkle with paprika and sea salt.

Place the turkey on a rack fitted into a large pan.

Roast at 350 degrees for 1 hour.

Raise temperature to 400 degrees and continue roasting until internal temperature of the meat is 160 degrees. Keep an eye on your roast, this may not take as long as you think.

Let rest for 10 minutes, slice and serve.

Recipe: Perfect pot roast

Nothing says comfort food like a perfectly tender pot roast with a pile of mashed potatoes. It’s a staple in my fall/winter cooking repertoire, and once you’ve tried it, I’m convinced it’ll become a regular meal at your house too. Browning the beef is what develops the wonderfully rich, deep flavors in this recipe, so be sure not to rush this process. I like to braise the roast with a mix of carrot, celery, leeks, fennel and rutabaga, but feel free to use whatever combination of veggies you’d like. — Andrew Zimmern

Photograph by Madeleine Hill

Ingredient List
• 3 to 4 pounds beef chuck roast
• 2 cups flour
• Bouquet garni of fresh thyme, rosemary, bay leaf and parsley
• 4 tablespoons olive oil
• 5 garlic cloves, peeled
• 1 cup tomato puree
• 1 teaspoon black peppercorns
• 4 cups beef stock
• 3 yellow onions, sliced
• 2 tablespoons butter
• 3 medium carrots, peeled and chopped
• 1 medium leek, white and light green part diced
• 2 ribs celery, diced
• 1/2 cup fennel, chopped
• 2/3 cup rutabaga, chopped

Servings: 6
Total Time: About 4 hours
Preheat the oven to 300 degrees.
Heat a large oven-proof roasting pan over medium heat on the stove. Add the olive oil.

Season the beef with salt and ground black pepper. Place the flour in a large plastic bag. Dredge the roast in the bag of flour, shaking it free of any excess flour. Discard any extra flour.

Brown the beef in the oil, about 5 minutes per side. Remove meat from pan and set aside.

Add the onions, garlic and bouquet garnish of herbs to the roasting pan, cooking and stirring until nicely colored to a light brown, about 10 minutes.

Add stock and tomato. Bring to a boil and cook for 5 minutes. Add the meat back to the pan. The top of the roast should ‘crown’ out of the braising liquid.

Place a 5-inch square of foil on top of the exposed meat.

Place roasting pan in a 300-degree oven, covered for 3 hours.

Meanwhile, place the butter in a large sauté pan over high heat. When foaming, add the carrot, fennel, leek, celery and rutabaga and sauté for 5 minutes. Season with salt and pepper.

After the meat has been cooking for 2 hours, add the vegetables to the roasting pan.

Test the pot roast for tenderness after the last hour of cooking; a fork should turn easily in the roast (you may need to cook longer than 3 hours depending on the size of your roast).

Place the roasting pan on stove top. With a slotted spoon, reserve the meat and vegetables to a serving bowl. Bring the liquids to a simmer and reduce by about half. Pour the reduced liquids over the meat and vegetables and serve.

Recipe: Spaghetti squash crumble

If you’re looking for an alternative to mashed potatoes or roasted veggies, you gotta try this spaghetti squash crumble. It’s the ultimate, sweet-and-savory fall side dish that just screams comfort food. The yellow winter squash is also low in calories and packed with nutrients, such as beta-carotene and fiber. — Andrew Zimmern

Photo by Madeleine Hill


Squash filling

  • 2 medium sized spaghetti squash
  • 1/3 cup minced parsley
  • 1 tablespoon fresh thyme leaves
  • 1 stick butter
  • 1 pinch ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch ground allspice
  • Pinch ground ginger
  • 1/4 cup minced shallots
  • 3 minced garlic cloves
  • 1 cup diced tomato, drained

Crumble topping

  • 2 cups fresh bread crumbs
  • 1 stick salted butter, melted
  • 2/3 cup ground Pecorino Romano
  • 1/4 cup brown sugar
  • 1/3 cup thinly sliced almonds, lightly toasted


Servings: 8 to 10
Total Time: 2 hrs 45 min

Preheat the oven to 325 degrees.

Halve the spaghetti squash and remove the seeds. Place on a large shallow baking dish or sheet pan, and season with salt and pepper. Roast the squash, flesh side up, for 90 minutes.

After the squash are cool enough to handle, scrape the flesh into a large mixing bowl with a fork.

Sauté the shallots and garlic in 2 tablespoon of the butter until translucent, about 5 minutes. Stir that mixture into the spaghetti squash.

Melt the remaining 6 tablespoons of butter, and pour into the squash. Then, add all the herbs, spices and tomato. Fold together. Season with salt and pepper and reserve.

In a separate mixing bowl combine one stick of melted butter, the bread crumbs, cheese, almonds and the brown sugar.

Place the squash mixture in a large oval or rectangular baking dish and sprinkle the ‘crumble’ over the top.

Cover loosely in aluminum foil and bake for 25 minutes at 325 degrees.

Remove the foil and raise the temperature to 425 degrees. Cook until ‘crumble’ is crispy, roughly an additional 25 minutes.


Recipe: Root vegetable salad with orange-tarragon vinaigrette

When the weather starts to take a chilly turn, I get excited about fall flavors. These earthy root vegetables pair well with the citrusy orange-tarragon vinaigrette, a combo that the whole family can get into. The veggies in this salad are nutritional powerhouses – beets are high in folate, manganese and potassium, rutabaga packs in the Vitamin C and just one carrot has more than 200 percent of your daily requirement of Vitamin A. — Andrew Zimmern

Photograph by Madeleine Hill

Ingredient List

  • 4 medium sized beets
  • 1 medium sized rutabaga
  • 6 medium sized carrots (about one pound)
  • 1 red onion
  • 1 bunch red radishes
  • 4 tablespoons olive oil
  • 3 tablespoons minced chives
  • 1/3 cup toasted sliced almonds
  • 2 oranges, peeled and segmented (cut into ‘filets’ free of their connective tissue)

Orange-Tarragon Vinaigrette

  • 1/4 cup fresh squeezed orange juice
  • 3 tablespoons tarragon vinegar
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons dijon mustard (if you have tarragon mustard even better!)
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • Zest of 1 orange
  • 1/2 cup olive oil


Servings: 4
Total Time: 1 hr 40 min

Root vegetable salad

Preheat the oven to 375 degrees.

Place the whole beets on a cookie sheet and roast at 375 degrees for about an hour, or until just tender.

While the beets are roasting, peel the rutabaga and carrots. Slice them into batons, roughly 1 1/2 inches long and 1/4-inch square. Brush with some olive oil, season with salt and pepper. Set aside.

When the beets are tender, remove them from the oven and let cool. Once cool, peel and cut each beet into eight wedges.

Heat the oven to 475 degrees.

Roast the carrots and rutabaga on a flat cookie sheet for 12 to 15 minutes, or until tender, at 475 degrees.

Cut the onion into eighths leaving the root end intact. Brush with olive oil and roast for 20 minutes at 475 degrees.

While the onions are roasting, slice the radishes into paper-thin slices on a vegetable slicer or mandoline.

Arrange the rutabaga, beets, onion, carrots, oranges and radishes divided onto 4 plates.

Garnish with the chives and toasted almond slices (feta cheese or shaved ricotta salata makes a nice addition as well).

Serve, passing the vinaigrette at the table.

Orange-Tarragon Vinaigrette

Whisk all of the ingredients together to combine. Season with sea salt and serve. Save any extra dressing to use on green salads or veggies later in the week!


Recipe: Vegetable curry (curry in a hurry)

This Indian-inspired curry is a healthy, meatless main dish that makes for a quick weeknight meal (and great leftovers). Serve with basmati rice and a cool cucumber salad seasoned with mint and lemon juice. — Andrew Zimmern

Photograph by Madeleine Hill

Ingredient list

  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons Madras style curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Several pinches red chile flakes
  • 14 ounces canned chopped tomatoes
  • 1 medium chopped onion
  • 3 chopped carrots
  • 1 fennel bulb, trimmed and sliced
  • 2 cups frozen spinach
  • 14-ounce can chickpeas, drained rinsed and drained again.
  • 2 cups chicken or vegetable stock
  • 2 tablespoons olive oil


Servings: 3 to 4
Total Time: 40 minutes

Rinse the chickpeas and drain, set aside.

Rinse the spinach and defrost. Squeeze dry and reserve.

Heat a large pan over medium heat.

Add the oil to the pan and swirl once or twice to coat the entire surface.

When the oil ripples and is aromatic, add the ginger, garlic, onion and spices. Cook for a few minutes, stirring frequently.

Add the carrots, spinach and chickpeas, stirring to incorporate.

Add the stock and tomatoes, bring to a simmer.

Adjust heat to maintain a simmer and cook until the liquids in the pan have reduced by 75 percent and the ‘sauce’ is tightened, about 20 minutes.

Season with sea salt and a squeeze of fresh lime and serve immediately, garnishing with a dollop of thick yogurt if you like.

NOTE: Try upping the stock amount by a cup and throwing in a half cup of lentils for a fun twist on this easy recipe.

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