Recipes for "hot pot"

In a medium pot, add the potatoes and enough water to cover them by at least 1 inch. Place the pot on the stovetop over high heat.

When the water comes to a boil, reduce the heat to medium and cook uncovered for about 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife.

Remove the potatoes from the heat and drain them into a colander over the sink.

Simply Recipes / Coco Morante

Preheat the oven to 425ºF. Line a large baking sheet with parchment.

While the potatoes are still hot, carefully place them on the prepared baking sheet, and use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/2-inch thickness.

Don’t smash the potato down so much that it separates completely—you’re looking to create approximately 2-inch rounds, which will act as a base for the toppings.

If any potatoes do come apart, use your hands to smush them back together.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Drizzle the smashed potatoes with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Use a spatula to gently turn the potatoes over and season them with the remaining olive oil, salt, and black pepper.

Simply Recipes / Coco Morante

Bake the potatoes for 20 to 25 minutes until they’re crisp and golden brown around the edges.

Simply Recipes / Coco Morante

Let the potatoes cool for about 15 minutes on the baking sheet.

Top each potato with a heaping teaspoon of whipped cream cheese. Top the cream cheese with a small piece of smoked salmon, a sprinkle of red onion, and a few capers.

Simply Recipes / Coco Morante

Transfer the potatoes to a serving platter. Serve right away.

Simply Recipes / Coco Morante

Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.

Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.

Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)

Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.

1. Preheat the broiler to high. On a baking sheet, toss together the olive oil, tomatillos, onion, and garlic. Transfer to the oven and broil 3-5 minutes or until charred. Remove the skins from the garlic. Add everything to a blender. Add the tomatoes and puree until smooth.

On a baking sheet, toss together the olive oil, tomatillos, onion, and garlic. Transfer to the oven and broil 3-5 minutes or until charred. Remove the skins from the garlic. Add everything to a blender. Add the tomatoes and puree until smooth.

3. Set a large pot over medium heat. Add the tomato puree, chicken stock, chili powder, cumin, and oregano. Season with salt and pepper. Bring the broth to a boil, then reduce the heat to low and simmer 15-20 minutes.

4. Meanwhile, make the crema. Combine all ingredients in a food processor and pulse until smooth. Season with salt.

5. Arrange the chicken in a bowl. Set your toppings out in separate bowls.

6. When ready to serve, add the chicken and hominy to the broth and cook 5 minutes or until the chicken is cooked through. Add rice to bowls, if using. Ladle the chicken and broth over the rice. Have everyone top each bowl as desired.

Gather all ingredients.

Pour boiling water, whiskey, and honey into a mug.

Add cloves, cinnamon, and lemon slice. Let mixture stand for 5 minutes so flavors can mingle, then sprinkle with a pinch of nutmeg before serving.