cuisiner

Stoemp aux choux de Bruxelles // Brussels-Sprouts Stoemp!

2012-01-13T12:52:00.001-08:00

Ingrédients pour 4 personnes :

    400 g de pommes de terre farineuses (bintje)
    450 g de choux de Bruxelles
    50 g de beurre doux
    Sel et poivre noir du moulin

Stoemp aux choux de Bruxelles

Préparez les légumes. Épluchez, lavez et coupez les pommes de terre en gros morceaux. Épluchez et lavez les choux de Bruxelles. Coupez-les en deux.

Faites cuire séparément les deux légumes, pendant 15 à 25 minutes, en surveillant leur cuisson à l’aide de la pointe d’un couteau : la chair doit être très tendre. Préférez une cuisson à l’eau bouillante (voir : Cuisson des choux de Bruxelles). Égouttez-les.

Écrasez les légumes ensemble au moulin à légumes manuel : au presse-purée ou à la fourchette, mais à la main, sinon vous obtenez une purée collante très désagréable. Vous devez obtenir la consistance d’une purée assez ferme. Laissez fondre le beurre sur la purée. Salez et poivrez. Mélangez bien. Servez chaud.
Conseil du chef

Servez en accompagnement de boudin noir ou de belles grosses saucisses (Morteau ou chipolatas) grillées ou cuites dans l’eau des légumes. Dans les assiettes de service, moulez le stoemp en parts individuelles où creuser un trou pour y verser le jus de cuisson des saucisses.

de MEXICO à BRUSSELAS

2012-01-09T00:29:00.000-08:00

Last Friday I made lots of traditional (though lesser-known) Mexican Tacos Guisados (that is, stewed tacos - as opposed to tacos made from grilled meat).

Here are the Recipes:

* TACOS DE TORTA DE COLIFLOR *

for the tortitas:
1 small cauliflower
4 eggs
3 tablespoons of flour

for the salsa:
3 medium tomatoes
1 clove garlic
chipotle chile (optional)
chicken stock
salt
((note - i used part of the same sauce when i made the Tinga, and this worked well, though this sauce for the tortitas should be a bit less spicy.))

Directions:
- cut cauliflower into smallish pieces and steam or boil until soft.
- mix up the eggs and flour until it forms a slightly thick batter.
- take a small handful of cauliflower pieces, cover with batter, and fry in (peanut) oil.
- drain excess oil / rest on paper towels.
- mix up the sauce in a blender.
- heat up the sauce on the stove.
- add tortitas to this sauce to reheat them, and let them absorb the sauce's taste.
- serve on tortillas as tacos, or with rice. delicious alone, but you can also add queso fresco and/or guacamole.

===========================
* TACOS DE TINGA DE POLLO *

1 whole skinless chicken breast
1 clove of garlic
2 large onions
4 tomatoes
3 Chiles Chipotle Adobados o Enlatados (canned Chipotle peppers)
Cooking oil
Salt

Directions:
(1) Cut the onion in long, fine pieces. In a large pot cook the chicken with the onion, and some salt. Cook until soft.
(2) Drain the chicken stock from the onion and save it. Put the drained onions in a pan and fry until golden. Tear the chicken into long, thin pieces.
(3) Use a blender to mix the tomatoes with some of the chicken stock, the garlic, and chipotle chiles.
(4) Now add the salsa to the golden onions (you can add a 1/2 teaspoon of white vinegar), and let simmer for 10 minutes. Add this sauce to the chicken and salt to taste.

==============================
* TACOS DE PAPAS CON CHORIZO *

1 kilo fingerling potatoes
2 links of spicy (cooking) chorizo (NOTE: this is NOT the same as chorizo that you eat in slices! and it's much cheaper)
1 yellow or white onion
tortillas

- wash and cut the potatoes into small pieces. boil until soft. drain.
- meanwhile finely chop the onion and sautée it until it becomes soft, then add the chorizo (note - depending on the chorizo you may need to remove its casing and cut it into pieces before adding it to the sautée pan.)
- add the chorizo/onion to the potatoes. salt only if necessary.
- serve on tortillas.
===========================
* TACOS DE CALABACITAS *

onion
zucchini / summer squash
fresh or canned corn
jalapeño (or other chile pepper)
oregano
cilantro

- sautée the onion first, then add the other vegetables.
- season with cilantro and oregano, and salt to taste.
- serve on tortillas as tacos, with queso fresco and/or guacamole.

====================
* CEVICHE TROPICAL *

Ingredients:
1 1/2 pounds skinless, boneless halibut, cut into 1/2 inch cubes
1/3 cup fresh lime juice
1/4 cup tequila
1 habañero pepper, seeded and minced
1 mango - peeled, seeded and diced
1/2 cup finely chopped red onion
1/2 bunch chopped fresh cilantro
1 teaspoon salt, or to taste

Directions:
- Combine cubed halibut, lime juice, tequila, minced habañero, and diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the remaining vegetables. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining cilantro, and season to taste with salt before serving.

==================
* SALSA HABAñERO *
1-2 medium tomatoes
3 habañero chiles
2 cloves of garlic
salt to taste

put everything in the licuadora (blender), and mix it up. vary proportions to control spiciness (habañeros can knock your socks off!)

=================
* PICO DE GALLO *

tomatoes
onion (red or white)
chile peppers (traditionally jalapeño, though others work fine)
lime juice
salt
=============
* GUACAMOLE *

2 avocadoes
2 cloves of garlic
1 chile pepper
2 cherry tomatoes
cilantro
lime juice
salt

- fry in olive oil the garlic and diced chile pepper
- mix into the avocado
- add juice from 1 lime, diced cilantro and tomatoes, and salt to taste.

2012-01-01T07:18:00.001-08:00

Brian L. Frye writes: The cocktail I made for Penny was just a classic sour: 1.5 oz. beet gin, 0.75 oz. Cointreau, 0.75 oz. lemon juice. It was the color & consistency of blood! The beet gin has an interesting, earthy sweetness. I also made a Negroni variation, with 1 oz. beet gin, 1 oz. sweet vermouth & 1 oz. Campari. Nice.

STOEMP ! ! ! ! ! ! !

2011-12-24T08:35:00.000-08:00

whoah this is good! traditional belgian stoemp.

* 5 leeks (poirot)
* 5-6 medium sized potatoes
* carrots (we used yellow and red heirlooms)
* fresh sausage (saucisse de campagne)
* butter
* cream

clean and peel the potatoes, quarter and boil for about 20 minutes.

meanwhile cook the leeks and carrots in a big pot, covered, with butter. (you can use lots of different vegetables - brussel sprouts, turnips, etc. - but the important thing is to have the same quantity of potatoes to the other vegetables. perhaps you could even have a couple sweet potatoes with the regular ones!)

cut the sausage into small pieces and fry (no additional oil). you can instead use bacon, etc.

drain the potatoes, add to the cooked vegetables, and mash them all together. then add the sausage & its oil, and salt and pepper to taste.

Neepa's Dahl

2011-12-14T06:13:00.000-08:00

okay, so use the cumin seeds, then fry onions, let them fry a long time

then really simply add some fresh ginger and curcuma (turmeric).

you can add dhaniya powder (a smidge, if you wish, corriander poweder I think)

add tomatoes and fresh cilantro

add the lentils, fry a bit

add water and salt to taste

Compote de pommes

2011-12-05T03:13:00.000-08:00

Compote de pommes (Applesauce): 1 kg de pommes
2 cuillères à soupe de sucre en poudre
2 cuillères à soupe d'eau
1 petite cuillère de Sucre vanillé
demi citron

(1) Épluchez 1 kg de pommes, coupez les en quatre et retirez le coeur de chaque quartier, ensuite coupez chaque quartier en petits morceaux que vous mettrez dans une casserole.

1er point important : Il faut que les morceaux de pomme soient petits, et de taille régulière, comme ça ils cuisent vite, et en même temps.

(2) Versez sur les pommes coupées 2 cuillères à soupe de sucre en poudre, et 1 petite cuillère de Sucre vanillé, versez ensuite 2 cuillères à soupe d'eau et le jus de ½ citron.

2ème point important : ne pas mettre trop d'eau, il en faut le minimum pour bien avoir une compote et pas une soupe.

(3) Couvrez et mettez sur feu moyen, jusqu'à ce que les pommes soient à peine tendres (5 minutes environ).

3ème point important : couvrir, car le peu d'eau qu'il y a reste dans la casserole, et empêche les pommes de brûler.

(4) Retirez du feu et découvrez.

4ème point important : ce n'est pas la peine de cuire longtemps, plus vous cuisez, plus les fruits perdent leurs vitamines.

(5) Donnez un coup de mixer pour obtenir la consistance voulue : avec des petits morceaux (peu mixé) Ou bien lisse (beaucoup mixé).

(6) refroidir.

Bulgur and Kale Casserole with Yogurt Topping — Recipes for Health - NYTimes.com

2011-10-11T07:28:00.000-07:00

Bulgur and Kale Casserole with Yogurt Topping — Recipes for Health - NYTimes.com

This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.

For the tomato sauce:

1 tablespoon extra virgin olive oil

1 small or 1/2 medium onion, chopped

2 to 4 garlic cloves (to taste)

2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don’t, or 1 (28-ounce) can chopped tomatoes, with juice, or crushed tomatoes in purée

Salt and freshly ground pepper

1/2 teaspoon sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon sweet paprika

1/4 teaspoon ground allspice

For the gratin:

1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale

1 tablespoon extra virgin olive oil

1 garlic clove, minced

Salt and freshly ground pepper

1 cup coarse bulgur (No. 3), cooked

1/4 cup finely chopped fresh dill

2 ounces (approximately 1/2 cup) freshly grated Parmesan

3 eggs

1 cup thick plain low-fat yogurt

Salt, pepper and paprika to taste

1. Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.

2. Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)

3. Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.

4. Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.

5. Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

Yield: Serves 6 to 8

Advance preparation: All of the elements of this casserole will keep for 2 to 3 days in the refrigerator, as will the assembled casserole, without the egg-yogurt topping. Make the topping right before baking. The casserole can be baked ahead and reheated.

To cook the bulgur, bring 2 cups water with salt to taste to a boil in a medium saucepan. Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed. Remove from the heat, place a clean dish towel over the pan and cover with the lid. Let sit 10 minutes.

turkish hummus

2011-10-01T15:35:00.001-07:00

This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It’s lighter than the version made with tahini, and it’s nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn’t take as long as you’d think, but I leave the step as an optional one.

6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight

Salt to taste

2 garlic cloves, green shoots removed

1/2 teaspoon ground cumin

3 tablespoons freshly squeezed lemon juice

3 to 4 tablespoons extra virgin olive oil, to taste

1/4 cup thick Greek-style or drained yogurt

For garnish (optional):

Fresh pomegranate seeds

Ground cumin

Black olives

1. Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.

Optional step: Run some cold water over the chickpeas, then take them up by the handful and pick off the loose skins. Discard the skins.

2. Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

Note: If you choose to use canned chickpeas, drain and rinse before proceeding with Step 2. You will need 2 cups.

Yield: 2 cups, serving 8 to 12

Advance preparation: Cooked chickpeas will keep for three or four days in the refrigerator. The hummus will keep for a couple of days but will become more pungent.

Nutritional information per serving (8 servings): 124 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 13 grams carbohydrates; 3 grams dietary fiber; 7 milligrams sodium (does not include salt to taste); 4 grams protein

Nutritional information per serving (12 servings): 83 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 1 milligram cholesterol; 9 grams carbohydrates; 2 grams dietary fiber; 5 milligrams sodium (does not include salt to taste); 3 grams protein

Okra!

2011-09-13T19:33:00.000-07:00

Learning to Love Okra — Recipes for Health - NYTimes.com

Mediterranean Okra and Tomato Stew

Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.

2 pounds small okra

Salt

1 cup red wine vinegar

1/4 cup extra virgin olive oil

2 medium onions, cut in half lengthwise then sliced thin across the grain

3 to 4 garlic cloves (to taste), minced

1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice

Freshly ground pepper

1 tablespoon tomato paste diluted in 1/2 cup water

1 teaspoon ground allspice

1 teaspoon sugar

2 to 4 tablespoons fresh lemon juice, to taste

1/4 cup finely chopped parsley

1. Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.

2. Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.

3. Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.

Yield: Serves four as a main dish with rice, six as a side.

Advance preparation: You can make this up to a day ahead of serving. Reheat, or serve at room temperature.

Nutritional information per serving (four servings): 248 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 30 grams carbohydrates; 10 grams dietary fiber; 40 milligrams sodium (does not include salt to taste); 6 grams protein

Masters of Disguise Among Meatless Burgers

2011-08-15T19:15:00.000-07:00

http://www.nytimes.com/2011/03/23/dining/23meatless.html?_r=1&src=me&ref=homepage

He will get no argument from Adam Fleischman, the owner of the expanding Umami Burger chain in Los Angeles. Even though his Earth Burger includes no meat, it offers the taste buds a gooey, decadent tradeoff by dandying up a mushroom-and-edamame patty with ricotta, truffle aioli and cipollini onions.

At Cru, a largely vegan and raw-food-focused cafe in that city’s Silver Lake neighborhood, the dietary and structural restrictions only seem to open up pathways of metamorphosis. Cru’s South American sliders are made of sprouted lentils and cooked garbanzo beans pulsed with garlic and spices. They’re deep-fried, dressed with a mojo sauce of blood orange and paprika and Peruvian aji amarillo chilies, and served on leaves of butter lettuce instead of a bread bun.

Sometimes that sense of play leads to accidental discovery. The three Westville outposts around Manhattan serve a daily array of fresh vegetables. One day about four years ago, Sammy Victoria, a Westville chef, had an impulse to combine some of that garden produce into little cakes. “It went over amazingly well,” said Jay Strauss, an owner of Westville. “And Sammy said, ‘Let’s try this as a veggie burger — the exact same ingredients, just larger.’ ” Westville’s deep-fried blend of corn, cauliflower, broccoli, roasted red pepper and other ingredients now sells out on a regular basis.

At Blue Smoke, the barbecue restaurant on East 27th Street, the team creates patties out of French lentils, quinoa, carrots, onions and cauliflower and smokes them over hickory. If they seemed like a fluke when they were introduced in 2008, they now feel like a perennial. “It’s one of those items that I wouldn’t take off the menu because there’d be some kind of backlash,” said Kenny Callaghan, the executive chef.
At 5 Napkin Burger, another joint unapologetically devoted to meat, you’ll find a veggie option that derives a loamy richness from mushroom duxelles while getting its ballast from sunflower seeds, wheatberries and brown rice.

When the 5 Napkin team originally tested contenders in their kitchens about three years ago, they found themselves pondering the Zen koan of veggie-patty enlightenment: If a burger is not a burger, how do you make it stick together? “They were falling apart,” said Andy D’Amico, a chef and partner. “They would just kind of collapse in the roll.” The solution was something familiar to the home meatloaf maker: seal the mix with eggs and panko crumbs.

The veggie-burger pendulum of peril swings between too dry and too wet, and sometimes, achieving the right balance of moisture and texture has to do with knowing which seeds, nuts and vegetables to mash and which ones to leave whole.

There are other challenges. A patty made of puréed vegetables may be healthy, but “you might say it doesn’t have much tang to it,” said Mr. Strauss of Westville. To give it flavor layering, Westville tops the patty with mushrooms and a spicy tartar sauce. (With a successful veggie burger, Mr. Ronnen observed, “so much of it is the condiments.”)

If you need extra evidence that this hippie-town mainstay is venturing into territory that once might have been seen as hostile, look no further than Shula Burger, a chain scheduled to open this summer in Florida. Shula Burger is the latest food enterprise from the family whose patriarch is Don Shula, the legendary football coach. One of his sons, Dave, said in a telephone interview that Shula Burger’s test kitchens were in the midst of “trying a lot of different versions.”

The root conundrum of a veggie burger, he said, comes down to its “bite profile” — or what happens at the moment of impact between teeth and patty. And what bite profile does a restaurant want to avoid? “Picture taking a bite out of a hockey puck,” said Mr. Shula, also a former N.F.L. coach. “And the other end of the bite profile to avoid is when it’s really squishy and mushy.”

Mr. D’Amico wanted his version, in keeping with the 5 Napkin mission, to have the traditional cheek-smeared pleasure of a beef burger. But sometimes it seems as if he’s been almost too successful with that, thanks in part to the incorporation of beets, which give the patty a color reminiscent of rare steak. “I have to tell you that my veggie burger has freaked out some vegetarians,” he said. “They’ve been put off by the color of it. They feel like it looks too much like meat.”

Brian Stefano, the chef at the Hillstone branch on Park Avenue, has had similar moments with the restaurant’s lauded griddled, crispy-exterior version. If you eat one, it’s hard to miss the presence of beans, rice and beets. What’s less obvious is that another ingredient — the one that gives the mix a touch of sweetness and stickiness — is prunes. “We’ve had vegetarians think that it is meat and send it back,” Mr. Stefano said.

Still, Mr. Capon zagged in a different direction. He found inspiration during a Saturday night “family meal” with his cooking crew when Ryan Schmidtberger, the chef de cuisine at another of Mr. Capon’s restaurants, made falafel for the team. In converting the chickpea fritter to a burger, Mr. Capon amped up the herbs, smeared on plenty of tzatziki sauce and chose a coarser, crunchier grind.

“It gives you a lot of room to create,” said David Burke, the chef behind New York restaurants like Fishtail and David Burke Kitchen. At Fishtail, Mr. Burke eventually went with the tried-and-true pleasure-delivery system of a portobello mushroom with roasted peppers, basil mayo and mozzarella. “We treat it like an Italian sandwich without the meat,” he said.

Talking about the topic sent Mr. Burke into something of a creative reverie on the phone. “Falafel makes a good burger,” he started musing. “A corn risotto cake. Even a potato pancake, because a good burger has a little crunch, a little snap.”

The Minimalist Chooses 25 of His Favorites - NYTimes.com

2011-01-31T05:37:00.000-08:00

The Minimalist Chooses 25 of His Favorites - NYTimes.com

links to 25 great-sounding recipes...

Picking 25 favorites out of more than 1,000 recipes from The Minimalist — the last weekly column appears this week — is an awesome task. But each of these, listed in order of appearance, represents something special either to me or to regular readers of The Minimalist, or in a couple of cases — most notably Jim Lahey’s bread — to a wider audience. It’s a list that will make you want to cook, I think. What are your favorites?

RED PEPPER PURÉE The first Minimalist. Check out the roasting technique; it works. (Published Sept. 17, 1997)

CHICKEN UNDER A BRICK So popular that a group in Santa Cruz, Calif., made a T-shirt that reads, “We love chicken under a brick.” (Oct. 22, 1997)

PEAR, GORGONZOLA AND MESCLUN SALAD Not my invention, but truly a ’90s classic. (Nov. 19, 1997)

SPAGHETTI WITH FRIED EGGS Made this the other night; insanely easy and soothing. (March 10, 1999)

BRAISED SQUID WITH ARTICHOKES Braised fish, artichokes, sometimes potatoes, always garlic and powerful olive oil; that’s Liguria. (April 28, 1999)

PASTA ALLA GRICIA The basis for some of the simplest and best pasta dishes I know. (Nov. 8, 2000)

PUMPKIN PANNA COTTA The headline on this Thanksgiving column said it all: “No Time for Crust? Who Needs It, Anyway?” (Nov. 22, 2000)

WATERMELON AND TOMATO SALAD A Jean-Georges Vongerichten special; especially good with feta. (July 24, 2002)

45-MINUTE ROAST TURKEY Many readers swear by this one. (Nov. 20, 2002)

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES This has many of the qualities of duck confit — but no fussiness. (Dec. 25, 2002)

SICHUAN CHICKEN WITH CHILIES Overcook the chicken, overdo the chilies, you’ll be happy. (Sept. 3, 2003)

BLACK COD BROILED WITH MISO Yes, you can do this at home. (April 14, 2004)

STIR-FRIED CHICKEN WITH KETCHUP Perhaps the highest and best use of ketchup. (May 12, 2004)

CORN SALAD WITH SOY AND TOMATO Soy and tomato is a marriage made in heaven; the corn adds crunch. (Aug. 17, 2005)

PARSLEY-HERB SALAD Think of parsley as a green, not an herb, and you get the idea. (Sept. 7, 2005)

SOCCA (FARINATA) From my first taste of this, I’ve been an addict. Best made at home. (Oct. 19, 2005)

STIR-FRIED LAMB WITH CHILI, CUMIN AND GARLIC As soon as I tasted this, in Flushing, Queens, I knew I had to make it. (Sept. 20, 2006)

NO-KNEAD BREAD My most popular recipe, and it isn’t even mine. Credit Jim Lahey. (Nov. 8, 2006)

SCRAMBLED EGGS WITH SHRIMP I know of no dish that exploits the texture of shrimp better. (Jan. 17, 2007)

PERNIL Just the other day, a guy stopped me on the subway and said, “Your pernil is terrific.” It’s not really mine, but I made it that weekend, and it is terrific. (Jan. 2, 2008)

SOUTH INDIAN EGGPLANT CURRY If you are an eggplant fan, this will really turn you on. If you’re not, this will make you one. (April 2, 2008)

BRAISED TURKEY Cooked this way, turkey will remind you of pork. (Nov. 12, 2008)

FENNEL AND CELERY SALAD My wife’s staple. Try it with toasted hazelnuts or pine nuts. (Nov. 26, 2008)

MEXICAN CHOCOLATE TOFU PUDDING What? Yes. (May 20, 2009)

MORE-VEGETABLE-LESS-EGG FRITTATA Just enough eggs to hold it together. One of those transformative recipes. (July 15, 2009)

short ribs

2010-12-06T10:49:00.000-08:00

an exceptional recipe from my dad:

3 lbs boneless short rib meat-sometimes I use 5 or 6 lbs of short ribs with bones instead.
1/4 cup olive oil
black pepper, seasoning salt, salt
fire roasted tomatos, diced fresh tomatoes, tomato boullion or tomato paste--generous quantities
1 cup dry red wine.
3 crushed garlic cloves ( or 6)
a finely chopped oinion
1 can beef stock

Salt and pepper the meat, then brown short ribs in a hot skillet, then transfer to braising pan over med heat, add tomatoes, beef stock and red wine, cook 4 hours, then add onion and garlic and cook for another 1/2 hour. can be accompanies wioth snow peas, and polento wi parmesan.

((brown the onions... then add the garlic... before adding them to the final))

pecan pie

2010-12-06T10:48:00.000-08:00

this is the best:

Pecan Pie Recipe

Ingredients
• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

ancient grain salads!

2010-08-26T22:44:00.000-07:00

Kamut Salad

.

Cook in chicken broth:

1 1/2 Cups Kamut or Wheat Berries

Drain and cool completely.

.

In large mixing bowl combine kamut along with:

1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts

1 Cup assorted Dried Fruits cut small – I used a quarter cup of each: Currants, Craisins, Dates and Figs

1/2 Cup Chopped Parsley

1/2 Cup Thin Sliced Green Onions

1-2 Tbsp Minced Garlic

1 Tbsp Oregano

.

Dressing:

In separate mixing owl or in a small cuisinart combine

2 Tbsp Balsamic Vinegar

2 Tbsp Soy Sauce

2 Tbsp Worcestershire

1 Tbsp Honey

2 tsp Dijon Mustard

Fresh Ground Black Pepper

Start whisking or turn on blender and slowly pour in

3 Tbsp Olive Oil

.

Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.

The first go around with kamut I boiled it like barley for well over an hour which seemed like a long time, but our jaws were so tired from chewing and chewing and chewing. The next time around I found the key: cook on low for 2 hours, be sure to set the timer so you don’t forget about it. It still was chewy, but much nicer. The chewiness is the part I really like about this salad. Plan ahead because this salad really needs an over-night in the fridge for the flavors to shine!

http://foododelmundo.com/2010/05/25/kamut-salad/
----------------------------------

another option:

ngredients
1/4 c. Bulgur

1/4 c. Millet

1/4 c. Quinoa, rinsed

1/4 c. Dried cranberries, or blueberries, or raisins

1/2 c. Parsley, chopped

1/4 c. Celery, chopped

1/4 c. Sweet red pepper, chopped

1/4 c. Apple, peeled and chopped

VINAIGRETTE: 2 Tbs. Lemon juice

2 Tbs. Garlic Clive, minced

1 Tsp. Dijon mustard

1/4 Tsp. Salt

Pepper

Directions

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add cranberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water.

Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to bulgur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-PAM-].

http://www.fastrecipes.com/recipe/healthy-and-tasty-ancient-grain-salad-2009051729551/

Recipes for Health - Garlic Soup for One - NYTimes.com

2010-03-22T00:57:00.000-07:00

Recipes for Health - Garlic Soup for One - NYTimes.com

2 cups water

1 plump garlic clove, minced, put through a press or pureed (more to taste)

Pinch of thyme

Salt to taste

1 teaspoon extra virgin olive oil

3 tablespoons soup pasta or a small handful of fusilli

1/4 to 1/2 cup green vegetable, such as fresh or frozen peas, broccoli florets (broken into small pieces), diced or sliced zucchini or chopped greens (spinach, kale, chard)

1 egg

Freshly ground pepper

2 to 3 teaspoons chopped flat-leaf parsley (optional)

1 tablespoon freshly grated Parmesan

1. Bring the water to a simmer over medium-high heat in a small saucepan. Add the garlic, thyme and salt to taste (about 1/2 teaspoon). Cover and simmer for 15 minutes until the broth is fragrant.

2. Add the green vegetables (except if using spinach, which should be simmered for no more than a minute) and the pasta, and simmer uncovered for another five to eight minutes until the vegetables are tender and the pasta cooked al dente. Taste and adjust salt.

3. Beat the egg in a bowl, and add a little freshly ground pepper to it. Remove a small ladleful of the soup, and whisk it into the egg to temper it. Turn the heat off under the soup, and stir in the egg mixture. The egg should cloud the soup but shouldn’t scramble. Stir in the parsley if using. Ladle into a bowl, top with a little Parmesan, and serve.

Variation: This is also great when ladled over a slice of toast that’s been rubbed with garlic.

Yield: One serving.

Advance preparation: This is a last-minute dish.

Do You Want a Frittata? - Well Blog - NYTimes.com

2010-03-09T06:40:00.000-08:00

Do You Want a Frittata? - Well Blog - NYTimes.com

Eggs are great for breakfast, but they can be even better for a quick and easy dinner. In this week’s Recipes for Health, Martha Rose Shulman extols the virtues of the oven-baked frittata.

Baked frittatas are easy to make and hold well in the refrigerator, and they’re equally good hot, cold or at room temperature. Make one for dinner, and pack up the leftovers for lunch.

Here are five new recipes for whisking up a healthful frittata.

Baked Tunisian Carrot, Potato and Tuna Frittata: Many Tunisian cooks add tuna to their omelets, but it’s important to make sure the tuna is packed in oil.

Greek Baked Squash Omelet: Yogurt lends this omelet a light, fluffy texture, not to mention calcium and protein.

Baked Frittata With Green Peppers and Yogurt: This beautiful bright yellow omelet will puff in the oven and then settle as it cools.

Baked Ricotta Frittata With Fresh Mint: This Italian frittata is delicate and easy to make.

Baked Tunisian Eggplant and Pepper Frittata: This Tunisian omelet can range from mildly spicy to very spicy, depending on your taste.

Recipes for Health - White Bean Burgers - NYTimes.com

2010-01-17T11:33:00.000-08:00

Recipes for Health - White Bean Burgers - NYTimes.com

These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue.

2 cans white beans, drained and rinsed

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

Salt to taste

2 to 3 large garlic cloves (to taste), green shoots removed, minced

2/3 cup finely grated carrot

3 tablespoons freshly squeezed lemon juice

¼ cup finely chopped parsley

2 teaspoons minced fresh sage or thyme

½ cup fresh bread crumbs

1 egg, beaten

Freshly ground pepper to taste

Whole grain hamburger buns and the condiments of your choice

1. Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.

2. In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.

3. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

Yield: 6 patties.

Advance preparation: You can make the patties up to a day ahead; cover and refrigerate.

Recipes for Health - Mushroom Burgers With Almonds and Spinach - NYTimes.com

2010-01-17T11:32:00.000-08:00

Recipes for Health - Mushroom Burgers With Almonds and Spinach - NYTimes.com

¼ cup fine bulgur

½ cup roasted almonds

2 tablespoons extra virgin olive oil

1 pound fresh mushrooms, trimmed and quartered

2 large garlic cloves, green shoots removed, minced

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper to taste

2 tablespoons dry white wine (optional)

1 6-ounce bag baby spinach, rinsed, or a 12-ounce bunch of spinach, stemmed and washed

1 egg, beaten (optional)

Whole grain buns and condiments of your choice

1. Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.

2. Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.

3. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.

4. Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.

5. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don’t worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.

Yield: 4 to 6 patties, depending on the size.

Advance preparation: The mixture will keep for up to a day in the refrigerator.

Red Lentil Soup Recipe - 101 Cookbooks

2009-10-17T13:33:00.000-07:00

Red Lentil Soup Recipe - 101 Cookbooks

i want to try this one next week.

Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes

6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need

slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

Serves 4 - 6.

Eggplant Salad With Garlic And Parsley Recipe

2009-09-22T11:03:00.000-07:00

Eggplant Salad With Garlic And Parsley Recipe

WOW!!!!!!!!!!!

i just made this, more or less. it is amazing!
in my big cast iron skillet i cooked up about 7 of the small, thin eggplants (probably a similar mass to 2 large eggplants), with salt and olive oil, 2 red bell peppers, some garlic, and 2 habañeros. i put it in a bowl and added 3 medium tomatoes, a bunch (1/2c?) of flat parsley, juice from 4 lemons, cumin and salt.

Ingredients

* 2 medium eggplants
* 1 medium tomato, chopped
* 1 green bell pepper, seeded and chopped
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
* 1 tablespoon extra-virgin olive oil
* 3 garlic cloves, chopped, about 1 1/2 teaspoons
* 1 teaspoon ground cumin
* 1/4 teaspoon crushed red pepper or 1/2 teaspoon Aleppo pepper
* 1 teaspoon kosher salt

Directions

1. . Pierce the skins of the eggplants in a few places with a fork.
2. Place each eggplant directly in a medium-high flame and turn occasionally.
3. The skins of the eggplants should eventually blister and shrivel.
4. Remove the eggplants from the heat once they are thoroughly charred and you can sense that the flesh inside has become heavy with moisture.
5. It may take about 30 minutes to arrive at this point.
6. Let cool.
7. . Cut the eggplants in half lengthwise, scoop out their flesh and put in a colander.
8. Discard the peels.
9. Press the eggplant flesh firmly against the colander to remove excess liquid.
10. Mash the eggplants with a fork in a large bowl.
11. . Combine the mashed eggplant flesh with the tomato, bell pepper, parsley, lemon juice, olive oil, garlic, cumin and salt and pepper.
12. Stir and serve.
13. Note: The eggplant gets its charred flavor from cooking directly over a fire, although households with electric-only ranges can make do with oven-roasting.

brulée de elote

2009-08-23T11:06:00.000-07:00

the recipe (but not the picture) is from La B / Bar Bipolar, in Coyoacán, Mexico City.

* 500 grams fresh cooked corn (i'd say sweetcorn in Nebraska, but i doubt they use that here in Mexico)
* 1 small can of Lechera (sweetened condensed milk)
* 3 eggs
* 1 tablespoon of vanilla
* 90 grams of butter

mix all the above ingredients in a blender and bake at 180 degrees Celcius.

((optional: if you're feelin' fancy you can surely sprinkle sugar on top and burn it with a culinary blowtorch))

special thanks to Maria (in the Kitchen) and Paola (at my table)

Puffed Apple Pancake Recipe at Epicurious.com

2008-12-21T03:01:00.000-08:00

Puffed Apple Pancake Recipe at Epicurious.com

these recipes look good:

* 1 cup whole milk
* 4 large eggs
* 3 tablespoons sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 2/3 cup all purpose flour
* 4 tablespoons (1/2 stick) unsalted butter
* 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced

* 3 tablespoons (packed) golden brown sugar
* Powdered sugar (optional)

Preparation

Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

++++++++++++
Whole-Wheat Pancakes with Blackberry Syrup

For pancakes

* 1 1/4 cups whole-wheat flour
* 1/3 cup cornmeal
* 6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 1 1/2 cups water
* 2 large eggs
* 1/4 cup vegetable oil plus additional for brushing griddle

For syrup

* 1 cup pure maple syrup
* 2 cups blackberries (8 1/2 oz)

Preparation

Make batter:
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.

Make syrup while batter stands:
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.

Make pancakes:
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

Cooks' note: Dry ingredients can be whisked together and stored in a sealed plastic bag at room temperature up to 2 weeks. Shake or stir before using.

Good Old Fashioned Pancakes - Allrecipes

2008-12-21T02:56:00.000-08:00

Good Old Fashioned Pancakes - Allrecipes

i just made these and they're delicious. i recommend serving them with just honey (that way all the butter in the pancakes really shines through).

INGREDIENTS (Nutrition)

* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

* add to recipe box Add to Recipe Box
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DIRECTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipes for Health - Cabbage, an Inexpensive Nutritional Powerhouse - NYTimes.com

2008-12-19T02:20:00.000-08:00

Recipes for Health - Cabbage, an Inexpensive Nutritional Powerhouse - NYTimes.com

Stewed Lentils with Cabbage

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.

2 tablespoons extra virgin olive oil

1 medium onion, half of it chopped, half sliced

3 garlic cloves, minced

1/2 pound lentils (brown, green, or beluga), rinsed and picked over

3 1/2 cups water (more as needed)

1 dried red chile

1 bay leaf

Salt to taste

6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick

1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons

1 tablespoon chopped flat-leaf parsley

Freshly grated Parmesan for serving (optional)

1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.

2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.

3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

Yield: Serves 4 to 6

Advance preparation: You can make this dish up to a day ahead and reheat on top of the stove.

Recipes for Health - Winter Squash Gratin - NYTimes.com

2008-12-19T02:19:00.000-08:00

Recipes for Health - Winter Squash Gratin - NYTimes.com

1 1/2 pounds winter squash of your choice

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 tablespoons minced fresh parsley

1 teaspoon minced fresh sage

3 eggs

1/2 cup low-fat milk

2 ounces Gruyère cheese, grated (1/2 cup)

Salt and freshly ground pepper to taste

1 ounce Parmesan cheese, grated (1/4 cup)

1. Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 cups of pureed or finely diced squash.

2. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper.

4. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top.

5. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Yield: Serves 4 to 6

Advance preparation: You can make this up to a day ahead and reheat in a low oven.

Broiled Apples with Maple Calvados Sauce Recipe at Epicurious.com

2008-12-07T07:33:00.000-08:00

Broiled Apples with Maple Calvados Sauce Recipe at Epicurious.com

yield: Makes 4 servings

active time: 10 min

total time: 20 min
This quick dessert is like a crustless apple tart. It's a terrific way to use the fruit of the season and a perfect finish for the pork chops more ›

* 4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges
* 1/4 cup fresh lemon juice
* 4 tablespoons sugar
* 2 tablespoons unsalted butter
* 1/3 cup pure maple syrup
* 2 tablespoons Calvados

* Accompaniment: premium-quality vanilla ice cream

Preparation

Preheat broiler.

Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.

While apples are broiling, boil maple syrup and Calvados 2 minutes.

Serve apples and ice cream topped with sauce.

Ginger-Honey Pumpkin Pie Recipe at Epicurious.com

2008-12-07T07:31:00.000-08:00

Ginger-Honey Pumpkin Pie Recipe at Epicurious.com

Ginger-Honey Pumpkin Pie

* 1Butter Pie Crust Dough disk

* 1 15-ounce can pure pumpkin
* 1/2 cup (packed) golden brown sugar
* 1/3 cup honey
* 3 large eggs
* 1 1/4 cups whipping cream
* 1 tablespoon finely grated peeled fresh ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Honey-sweetened whipped cream

Preparation

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.

Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.

http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Pie-100401

Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

* 2/3 cup (packed) golden brown sugar
* 1/2 cup sugar
* 2 tablespoons all purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground ginger
* 1 1/2 cups canned solid pack pumpkin
* 2 tablespoons mild-flavored (light) molasses
* 3 large eggs
* 1 cup whipping cream
* 1 purchased frozen 9-inch pie crust

Preparation

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.

des carrottes!

2008-12-05T09:01:00.001-08:00

CURRIED RED LENTILS AND CARROTS

1/2 c. dried red lentils
1 1/2 c. water, divided
3 carrots, cleaned & cut up
1/2 c. chopped onion
1/4 c. raisins
2 tbsp. butter
Salt or chicken bouillon cubes
1 tsp. curry powder (hot madras)
1/4 tsp. cayenne pepper (opt.)
Rice
Non-fat plain yogurt

Combine lentils and 1/2 cup water in 2 quart microwave safe casserole, cover and cook on high 5 minutes. Add carrots and 1/2 cup water. Cover and cook 5 minutes. Add 1/2 cup water and remaining ingredients except rice and yogurt. NOTE: Red lentils available at health food stores. Also cauliflower may also be added with carrots.

-----

Carrot Soup

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth

2 tablespoons fresh lemon juice

4 tablespoons sour cream
1 small carrot, peeled, grated
Preparation
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

-----------------------------------

Carrot Ginger Soup

* 1 diced medium red onion
* 1-2 Tbsp olive oil
* 4 Tbsp of minced fresh ginger
* 2-3 cloves finely minced garlic
* 1½ c. chopped carrots
* 3 c. vegetable broth
* ¼ c. orange juice
* salt and pepper to taste
* ¼-½ c cream or milk (optional)

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.

Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).

Thin with additional broth as needed. Season to taste with salt and pepper.

Herb and Onion Stuffing: In the Magazine : bonappetit.com

2008-12-01T15:03:00.000-08:00

Herb and Onion Stuffing: In the Magazine : bonappetit.com

Ingredients

* 1/2 cup (1 stick) unsalted butter
* 3 cups chopped onions (about 1 pound)
* 2 cups chopped celery (4 to 5 stalks)
* 1/4 cup chopped fresh Italian parsley
* 2 tablespoons chopped fresh sage
* 2 tablespoon chopped fresh marjoram
* 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
* 2 large eggs
* 1 1/2 teaspoons fine sea salt
* 1 teaspoon coarsely ground black pepper
* 1 cup (or more) low-salt chicken broth

Preparation

*
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill.
*
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
*
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
*
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes

Mom's Turkey Stuffing Recipe | Simply Recipes

2008-12-01T15:02:00.000-08:00

Mom's Turkey Stuffing Recipe | Simply Recipes
Mom's Turkey Stuffing Recipe
INGREDIENTS
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
METHOD
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.

3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.

4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
 
5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Serves 8-10.

Ginger Peanut Soba Noodles�:: theppk.com Vegan Recipe Database

2008-11-30T04:30:00.000-08:00

Ginger Peanut Soba Noodles�:: theppk.com Vegan Recipe Database

Ginger Peanut Soba Noodles
Submitted by Frannie
prep time: 10 minutes | cooking time: 10 minutes | makes 4 servings
This recipe is quick and easy, but you'd never know it!
Equipment:

Ingredients
One package soba noodles
1/3 cup soy sauce
1 Tbsp toasted sesame oil
1 Tbsp peanut butter
1 Tbsp water
1 tsp ginger, grated
1 small clove garlic, minced or pressed
1 head broccoli, steamed
1 red or green bell pepper, thinly sliced
sesame seeds, chopped peanuts, cilantro & chopped green onion for garnish

Directions
Prepare noodles as directed on package.

Drain noodles. In a small bowl combine soy sauce, sesame oil, peanut butter, water, grated ginger and garlic. Add to noodles and toss thoroughly to coat. If the sauce seems a little too thick, add some pasta water a tablespoon at
a time until it looks like it will blend nicely with the noodles and not glop.

Top generously with chopped peanuts, cilantro, scallions, sesame seeds, and steamed broccoli.

Eat hot or even chilled or room temperature. For a heartier meal, serve with a small bowl of miso soup.

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy: In the Magazine : bonappetit.com

2008-11-29T10:58:00.000-08:00

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy: In the Magazine : bonappetit.com

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
8 to 12 servings

By Rick Rodgers

Photograph by Tim Morris
November 2008
Ingredients
herbed salt

* 1/3 cup plus 1 tablespoon coarse kosher salt
* 1 1/2 teaspoons dried rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1 1/2 teaspoons dried thyme
* 1 teaspoon black peppercorns, crushed
* 3 small bay leaves, coarsely torn
* 1 teaspoon finely grated lemon peel

turkey

* 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
* 1 large onion, chopped
* 1 large celery stalk, chopped
* 1 whole lemon, chopped with peel
* 1 teaspoon dried rosemary
* 1 teaspoon dried rubbed sage
* 1 teaspoon dried thyme
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 cups (or more) Golden Turkey Stock

gravy

* 3 1/2 cups (about) Golden Turkey Stock
* 2/3 cup chopped shallots
* 1/2 cup all purpose flour
* 1/2 cup dry white wine
* 2 tablespoons Dijon mustard
* 2 teaspoons chopped fresh rosemary

Preparation
herbed salt

*
Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

turkey

*
Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
*
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
*
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

gravy

*
Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
*
Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
*
Serve turkey with gravy.