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Friday, September 30, 2016

Simplest Roast Chicken





Mark Bittman  
  Time 50 to 60 minutes 
 Yield 4 servings 

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Featured in: Simplest Roast Chicken.

Ingredients
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
 Salt and freshly ground black pepper

Preparation
1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Nutritional analysis per serving (4 servings)
943 calories; 69 grams fat; 18 grams saturated fat; 32 grams monounsaturated fat; 13 grams polyunsaturated fat; 73 grams protein; 297 milligrams cholesterol; 278 milligrams sodium

http://cooking.nytimes.com/recipes/1015812-simplest-roast-chicken

Sizzling Pork Tacos






David Tanis  
  Time 30 minutes 
 Yield 4 to 6 servings 
Mexican

Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. 
Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you’ve got an incredible dinner for about an hour’s work. Go to.

Featured in: The Simple Pleasure Of Tacos.

Ingredients
1 ½ pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
 Salt
 pepper
3 garlic cloves, finely chopped
2 ½ teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
 Tomatillo salsa, for serving
 Salsa cruda, for serving
 Radishes, trimmed, for serving
 Cilantro sprigs, for serving


Preparation
1. Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
2. Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
3. Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
4. To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

http://cooking.nytimes.com/recipes/1013755-sizzling-pork-tacos



Slow Roast Pork Shoulder With Herb Rub






Alice Hart  
  Time 12 hours 
 Yield 10 servings 
Featured in: A Little Yard Work Before Digging In.

Ingredients
6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)
3 garlic cloves, finely chopped
¾ cup brown sugar
½ cup, plus 1 tablespoon sea salt
1 tablespoon crushed black peppercorns
 A 7-pound pork shoulder, skin on, boned
5 bay leaves
 Rosemary applesauce
 Crusty bread rolls, for serving


Preparation
1. Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
2. Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
3. Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
4. Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a “pulled pork” consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
5. Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

http://cooking.nytimes.com/recipes/1013772-slow-roast-pork-shoulder-with-herb-rub

Slow-Roasted Cherry Tomatoes With Basil Oil






Martha Rose Shulman  
  Time 1 hour 10 minutes 
 Yield Serves 8 to 10 as an hors d’oeuvre 

When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.

Featured in: Summer Tomatoes: Stuffed, Sweet And Souped Up.

Ingredients
For the tomatoes:
2 baskets sweet cherry tomatoes (can use a mixture of colors)
 Salt to taste
 A couple of pinches of sugar
3 tablespoons extra virgin olive oil
 About 1 tablespoon basil olive oil (see below)

For the basil oil:
 Salt to taste
2 cups basil
½ cup extra virgin olive oil

Preparation
1. Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
2. Arrange the tomatoes on a platter. Drizzle the bright green basil oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.
3. Bring a pot of water to a boil, and salt generously. Fill a medium bowl with ice water. Place the basil in the boiling water, and blanch for 15 seconds. Remove with a skimmer, and transfer to the ice water. Drain and squeeze out excess water, then place on a clean dish towel and again squeeze out as much water as you can. Place in a blender with the olive oil. Blend one to two minutes until the olive oil is green and tinged with flecks of basil. Transfer to a squeeze bottle, and refrigerate.

Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.

Nutritional information per serving (six servings)
107 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 14 milligrams sodium (does not include salt to taste); 1 gram protein

Nutritional information per serving (eight servings)
80 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 10 milligrams sodium (does not include salt to taste); 1 gram protein

http://cooking.nytimes.com/recipes/1014280-slow-roasted-cherry-tomatoes-with-basil-oil



 

Smashed Turnips With Fresh Horseradish





Tara Parker-Pope  
  Time 45 minutes 
 Yield 4 to 6 servings 

Don’t pass turnips by the next time you’re at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Featured in: The Meatball Shop Goes Vegetarian.

Ingredients
8 large turnips (about 2 pounds), peeled and quartered
½ cup sour cream
6 scallions, thinly sliced
2 tablespoons freshly grated horseradish, or more to taste
2 teaspoons salt

Preparation
1. Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
2. Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

From "The Meatball Shop Cookbook"
Nutritional analysis per serving (4 servings)
129 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 14 milligrams cholesterol; 1363 milligrams sodium

http://cooking.nytimes.com/recipes/1015398-smashed-turnips-with-fresh-horesradish



 

Thursday, September 29, 2016

Shaved Fennel and Apples With Mandarin Vinaigrette






Tara Parker-Pope  
 Yield 4 servings 
Featured in: Crazy Sexy Thanksgiving.

Ingredients
Wine-Pickled Onions
2 red onions, peeled and sliced paper-thin on mandoline
? cup red wine or merlot vinegar
3 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
2 tablespoons olive oil
¼ teaspoon course sea salt

Mandarin Vinaigrette
½ cup muscatel vinegar or white wine vinegar
2 tablespoons apricot paste (dried apricots blended with water to paste consistency, or substitute agave nectar)
¼ cup mandarin orange segments, diced
2 tablespoons finely chopped chives
2 tablespoons finely chopped mint
2 tablespoons orange zest
 Ground black pepper, to taste

For the salad
2 cups fennel (about 2 to 3 bulbs), sliced paper-thin, preferably using a mandoline
2 cups baby arugula
2 apples or pears, sliced paper-thin, preferably using a mandoline
 Drizzle of Mandarin Vinaigrette
¼ cup toasted pecans, coarsely chopped
¼ cup Wine-Pickled Onions

Preparation
For the Wine-Pickled Onions
1. Prepare the onions in advance. Toss all the ingredients and gently massage. Allow to pickle for a few hours to overnight. Store in a jar and chill.

For the Mandarin Vinaigrette
1. Whisk all the ingredients together. Makes about 1 cup.

For the salad
1. To prepare the salad, gently toss the shaved fennel, arugula and apples or pears (reserve a few slices for garnish) in a bowl with the vinaigrette.
2. To serve, plate salad and garnish with a few slices of shaved apple or pear, toasted pecans and pickled onions.

From "Crazy Sexy Kitchen"

Nutritional analysis per serving (4 servings)
223 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 2 grams protein; 177 milligrams sodium

http://cooking.nytimes.com/recipes/1015387-shaved-fennel-and-apples-with-mandarin-vinaigrette

 

Shortcut Moussaka






Melissa Clark  
  Time 2 hours 
 Yield 6 servings 
Greek
Featured in: To Greece In A Speedboat.

Ingredients
2 medium eggplant about 2 pounds, cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons kosher salt
¼ cup extra virgin olive oil
1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup whole milk
1 large egg yolk
¾ cup grated kefalotiri or Parmesan cheese
4 tablespoons unsalted butter, at room temperature
¼ teaspoon grated nutmeg
1 pound ground lamb (or beef)
1 very large onion, finely chopped
2 cinnamon sticks
2 garlic cloves, finely chopped
¼ teaspoon ground clove
2 medium tomatoes, cored and chopped
½ teaspoon pepper
3 tablespoons bread crumbs

Preparation
1. In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
2. Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
3. Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, 1/2 cup cheese, butter, 1/4 teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
4. In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with 1/4 teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, 1/2 teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
5. Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining 1/4 cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.

Nutritional analysis per serving (6 servings)
594 calories; 39 grams fat; 16 grams saturated fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 23 grams protein; 117 milligrams cholesterol; 2223 milligrams sodium

http://cooking.nytimes.com/recipes/1013886-shortcut-moussaka

Shredded Turkey Tacos








Serves: 4-5

While this shredded turkey is great for tacos, it can also be used for nachos, pizza, or even sandwiches. 

Ingredients
2 turkey breasts (about 700 g or 1.5 lbs)
1 Tbsp (15 ml) chili powder
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) cumin
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) dried oregano
¼ tsp (1.25 ml) garlic powder
¼ tsp (1.25 ml) ground black pepper
2 cups (500 ml) salsa

Optional: Corn tortillas, lettuce, tomato, cheese, avocado, sour cream, onion greens, etc.

 Directions
1. Preheat the oven to 350oF (177 o C).
2. First, create the dry rub by stirring together the chili powder, smoked paprika, cumin, cinnamon, onion powder, salt, oregano, garlic powder, and black pepper.
3. Coat both sides of the turkey breasts with the dry rub.
4. Pour about 1 cup (250 mL) of the salsa into the bottom of a 2 quart (1.8 L) casserole dish. Place the turkey breasts in a single layer on top of the salsa, and then pour the remaining salsa over the turkey.
5. Cover and bake for 1 hour, or until the internal temperature of the turkey is 165oF (74 oC).
6. Place the turkey on a large cutting board, and using two forks, shred all the turkey into bite sized pieces. Stir the shredded turkey into the salsa in the casserole dish.
7. Serve your shredded turkey with your favourite taco toppings.

Nutritional Information 
Per serving
Calories: 279
Protein: 49 g
Fat: 4 g
Carbohydrates: 11 g

Recipe by Jeanine Friesen (www.faithfullyglutenfree.com).

http://www.tastyturkey.ca/recipes/shredded-turkey-tacos/

Shrimp Sugar-Snap Pea and Potato Salad With Mint and Pecorino





  Melissa Clark  
  Time 45 minutes 
 Yield 4 to 6 servings 
Italian

This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep’s milk cheese would work. So would aged pecorino, but use less since it’s saltier. ) 

Featured in: A Reason For Cheese On Shrimp (No, Really).

Ingredients
¾ pound sugar-snap peas
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 ¼ teaspoons coarse sea salt
¾ teaspoon pepper, plus more for serving
½ cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 ½ pounds large shrimp, peeled
¾ cup loosely packed mint leaves
¾ cup coarsely grated young pecorino (or 1/2 cup aged)
 Crusty bread, for serving

Preparation
1. Trim and string the peas, then thinly slice them crosswise. Place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
2. Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
3. While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
4. When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes. Tear the mint leaves, and scatter the pieces over the salad. Sprinkle with cheese and pepper. Drizzle with oil and add a little vinegar to taste, if needed.

Nutritional analysis per serving (4 servings)
613 calories; 35 grams fat; 8 grams saturated fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 47 grams protein; 299 milligrams cholesterol; 1379 milligrams sodium

http://cooking.nytimes.com/recipes/1013677-shrimp-sugar-snap-pea-and-potato-salad-with-mint-and-pecorino


Sicilian Stuffed Tomatoes






Martha Rose Shulman  
  Time About 1 hour 
 Yield Serves six
Italian 

This is an easy stuffed tomato recipe, based on one in Carlo Middione’s book "The Food of Southern Italy." If salt isn’t an issue for you and you want an even more robust flavor, use more anchovies.

Featured in: Summer Tomatoes: Stuffed, Sweet And Souped Up.

Ingredients
6 medium-size firm tomatoes (about 2 pounds)
2 tablespoons extra virgin olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, minced
4 anchovy fillets in oil, finely chopped
3 tablespoons finely chopped parsley
2 tablespoons capers, coarsely chopped
2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup
½ cup bread crumbs, preferably whole-wheat
 Salt
 freshly ground pepper

Preparation
1. Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Cut off the top fourth of the tomatoes, and reserve the tops. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes. Rub the seed pockets against the strainer to extract juice. Discard the seeds. Using a grapefruit spoon, scoop
out as much of the tomato pulp from inside the skins as you can, but don’t break the skins. Chop the pulp, and set aside.
2. Heat 1 tablespoon of the olive oil over medium heat in a medium skillet. Add the onion. Cook 5 to 8 minutes, stirring often, until tender and beginning to color. Add the garlic. Stir until fragrant, about 30 seconds. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated. Moisten as desired with the strained juice. Fill the tomatoes with this mixture and place them in the baking dish. Return the tops. Brush with the remaining olive oil.
3. Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle. The tomatoes should be soft but not mushy. Serve hot, warm or at room temperature.

Advance preparation: You can make these tomatoes a day ahead if serving cold.

Nutritional information per serving
151 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 2 milligrams cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 413 milligrams sodium (does not include salt to taste); 4 grams protein

http://cooking.nytimes.com/recipes/1014189-sicilian-stuffed-tomatoes



 

Wednesday, September 28, 2016

Saucy Turkey Meatball Subs






Serves: 4

Ingredients
1 lb (500 g) ground turkey
1 large egg, lightly beaten [55 g]
¼ cup (60 mL) Panko breadcrumbs
¼ cup (60 mL) grated parmesan cheese
¼ cup (60 mL) chopped parsley
2 Tbsp (30 mL) finely chopped fresh oregano
2 Tbsp (30 mL) finely chopped fresh basil
½ tsp (2 mL) salt
½ tsp (2 mL) fresh ground black pepper
1 cup (250 mL) marinara sauce (homemade or store-bought)
4 crusty sub rolls
1 Tbsp (15 mL) olive oil
8 slices provolone or mozzarella cheese

 Directions
1. Preheat oven to 450oF (230oC).
2. Line a large baking sheet with aluminum foil, and spray lightly with cooking spray (or brush with a little canola oil, if you prefer).
3. In a large mixing bowl, combine the ground turkey with egg, breadcrumbs, parmesan, parsley, oregano, basil, salt and pepper. Using your hands, gently mix until combined. Divide the mixture into 12 equally-sized portions, and roll into meatballs. Arrange the meatballs on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15 minutes, or until they’re browned on the outside and cooked to an internal temperature of 165oF (74oC).
5. In a large heavy-bottomed skillet set over medium-high heat, bring the marinara sauce to a simmer. Add the cooked meatballs to the pan, and gently stir to coat them with sauce. Remove from heat, cover, and set aside to keep warm.
6. Meanwhile, slice the rolls lengthwise and brush the cut surfaces with a little olive oil. Place a slice of cheese on each half, and place under a hot broiler for 1-2 minutes or until the cheese is melted.
7. To assemble the sandwiches, place three meatballs on each bottom bun, spoon a little marinara overtop, then finish with a top bun. Serve immediately with a simple green salad.

Nutritional Information 
Per serving
Calories: 642
Protein: 46 g
Fat: 33 g
Carbohydrates: 40 g

Recipe by Isabelle Boucher of Crumb blog (www.crumbblog.com).

http://www.tastyturkey.ca/recipes/saucy-turkey-meatball-subs/

Seared Blackfish With Tomato Water Herbs and Olives






Melissa Clark  
  Time 20 minutes 
 Yield Serves 4 
Featured in: Tomato Water (Remember That?) Charms Once Again.

Ingredients
1 ½ pounds very ripe tomatoes, coarsely chopped 3 cups
1 small, bushy rosemary sprig, leaves and stem roughly chopped
¼ teaspoon fine sea salt, more as needed
4 blackfish fillets, or other firm white fish, 6 to 8 ounces each, pin bones removed
 Black pepper
 Pinch ground Turkish or Syrian chile pepper (like Urfa or Aleppo, available at most good spice or Middle Eastern food shops)
¼ cup extra virgin olive oil, more for serving
½ cup pitted, chopped black olives
 Mint leaves, torn, for garnish
 Basil leaves, torn, for garnish
 Flaky sea salt or fleur de sel, for serving

Preparation
1. To make the tomato water, line a colander with a thin dish towel and place it over a bowl. Put the tomatoes, rosemary and 1/4 teaspoon salt in the colander and mix and squash the mixture gently with your hands (the less you squash, the clearer the liquid will be). Refrigerate for 8 hours or leave it in a cool room for 4 hours. Cover and refrigerate the tomato water until ready to use, and reserve the tomatoes for making sauce.
2. Season the fish with salt, black pepper and chili pepper. Heat a large nonstick skillet over medium-low heat. Add the oil. After 1 minute, place the fillets in the skillet. Scatter the olives around the pan. Cook the fish, without moving it, for 5 minutes. Gently flip the fillets and cook until just opaque, 3 to 5 minutes.
3. Transfer the fillets and olives to a platter. Spoon a little of the tomato water over the fish and sprinkle with mint and basil. Top with a drizzle of olive oil and some flaky salt.

  Nutritional analysis per serving (4 servings)
241 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 41 grams protein; 99 milligrams cholesterol; 367 milligrams sodium

http://cooking.nytimes.com/recipes/1013803-seared-blackfish-with-tomato-water-herbs-and-olives

Seeded Whole-Wheat Scones





Martha Rose Shulman  
  Time 30 minutes 
 Yield 12 scones 

True scones are not overly sweet. These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light. The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds. 
Featured in: Substantial Pastries For Busy Teenagers.

Ingredients
For the seeded whole-wheat scones
5 ounces (1 1/3 cups) whole-wheat pastry flour
2 ounces (1/2 cup) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
3 ounces (1/2 cup) raw brown sugar
 Scant 1/2 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter
2/3 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons mixed seeds (for instance, sunflower, pumpkin, sesame, flax and poppy)

Preparation
For the seeded whole-wheat scones
1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment.
2. Sift together the flours, baking powder, baking soda, sugar and salt. Dump anything remaining in the sifter into the bowl with the sifted ingredients. Place in a food processor fitted with the steel blade and cut in the butter until the mixture is crumbly.
3. Combine the buttermilk and vanilla and, with the machine running, add to the flour mixture. Stop the machine and add the seeds. Pulse a few times to combine.
4. Flour your hands and a spatula, as well as your work surface, and scrape out the dough.  Gently shape into a rectangle 1 inch thick. Cut into 6 squares, then cut the squares diagonally to give you 12 triangular scones. The dough will be tacky but should not be too sticky to work with. If it is, add a little more flour.
5. Place the scones on the baking sheet about 1 inch apart and bake 15 minutes, or until lightly browned. Remove from the heat and allow to cool, or serve warm.

Advance preparation: These will keep for a couple of days at room temperature and freeze well.

Nutritional information per serving
186 calories; 8 grams total fat; 4 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 16 milligrams cholesterol; 25 grams carbohydrates; 2 grams dietary fiber; 234 milligrams sodium; 3 grams protein

http://cooking.nytimes.com/recipes/1013859-seeded-whole-wheat-scones


 

Seitan Piccata






Tara Parker-Pope  
  Time About 4 hours 
 Yield 6 to 8 cutlets, about 1 1/2 pounds. 
Featured in: Crazy Sexy Thanksgiving.

Ingredients
6 seitan cutlets (about 1 1/2 pounds; see recipe below)
 Whole wheat flour, for dredging
6 tablespoons extra-virgin olive oil
¼ cup minced shallots
¼ cup finely sliced leek, white and pale green parts
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 tablespoon unbleached all-purpose flour
¾ cup white wine
¼ cup capers, drained
2 cups vegetable stock or water
1 bay leaf
1 tablespoon minced fresh flat-leaf parsley, plus 1/4 cup chopped fresh flat-leaf parsley for garnish (optional)
1 teaspoon minced fresh thyme leaves
1/8 teaspoon ground turmeric
¼ cup freshly squeezed lemon juice


Garnish
 Caper berries, for garnish
1 lemon, thinly sliced, for garnish (optional)

Seitan Cutlets
7 cups unbleached bread flour
3 cups whole wheat bread flour
4 ½ cups water
1 ½ teaspoons sea salt
8 cups vegetable stock or water
¼ cup tamari
1 piece of kombu
1 piece of wakame

Preparation
1. Dredge the cutlets in the whole wheat flour, shaking off any excess.
2. Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Add the cutlets and cook until crisp and golden brown, 1 to 2 minutes per side. Place the cutlets on individual plates or a platter.
3. Heat the remaining 4 tablespoons of olive oil in another sauté pan over medium heat. Add the shallots, leek, salt and pepper and sauté until soft and translucent, 5 to 7 minutes.
4. Add the all-purpose flour and cook for 2 minutes, stirring constantly, to make a roux. Add the wine to deglaze the pan and stir well to incorporate the flour.
5. Add the capers, stock, bay leaf, minced parsley, thyme, turmeric and lemon juice and cook over medium heat until the sauce becomes slightly glossy, about 10 minutes.
6. Spoon the sauce onto serving plates, and place the cutlets atop the sauce. Garnish with the caper berries and the optional chopped parsley and lemon slices. Serve at once.

For the Seitan Cutlets
1. Put the flours in a bowl. Mix the water and salt together and add to the flour. Stir until the mixture forms a ball of dough. When you have a nice ball, cover with water and let stand for 1 hour.
2. Pour off the water and rinse the dough under cold running water until the water is almost clear. Divide the dough into 2 balls.
3. Put the stock in a large soup pot and bring to a boil. Add the tamari, kombu and wakame and decrease the heat. Add the balls of dough and simmer, uncovered, for 2 hours, until they are firm and slice easily.
4. Drain the stock from the pot, reserving the stock if not using the seitan right away. Transfer the
seitan to a bowl, add enough cold water to cover, and let sit for about 10 minutes.
5. Drain and slice the seitan into 1/2-inch-thick cutlets.
6. If not using the seitan at this point, store it (sliced or unsliced) in 4 cups of the reserved stock, covered, in the refrigerator for up to 1 month. Alternatively, the cutlets can be frozen (without the stock) for up to 3 months.

From "Candle 79"

Nutritional analysis per serving (18 servings)
386 calories; 6 grams fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 765 milligrams sodium

http://cooking.nytimes.com/recipes/1015388-seitan-piccata



 

Sesame Coconut Bars






Martha Rose Shulman  
  Time 1 hour 30 minutes 
 Yield 18 to 20 squares 

These heavenly bars are inspired by a much heavier sweet that I used to make at the dawn of my cooking: Sesame Dream Bars, from “Diet for a Small Planet” by Frances Moore Lappé. Coarsely grind the sesame seeds by pulsing them a few times in a food processor. Do not overprocess or you’ll get butter; some whole seeds are fine. 

Featured in: Substantial Pastries For Busy Teenagers.

Ingredients
For the cookie base
4 ounces (1 stick) unsalted butter
¼ teaspoon salt
3 ½ ounces (1/2 cup) raw brown sugar or organic sugar
6 ounces (1 1/2 cups) whole-wheat pastry flour, sifted

For the sesame-coconut layer
1 ounce (1/4 cup) whole-wheat pastry flour
½ teaspoon baking powder
2 eggs
½ cup mild honey, like clover
1 teaspoon vanilla extract
1 ½ ounces (1/2 cup, firmly packed) unsweetened shredded coconut
1 to 2 ounces (1/4 to 1/2 cup) sesame seeds, coarsely ground

Preparation
1. Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
2. Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking).  Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
3. Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
4. Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.

Advance preparation This will keep for 3 or 4 days in a covered container.

Nutritional information per serving
173 calories; 8 grams total fat; 5 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 34 milligrams cholesterol; 24 grams carbohydrates; 2 grams dietary fiber; 56 milligrams sodium; 2 grams protein

http://cooking.nytimes.com/recipes/1014288-sesame-coconut-bars


 

Tuesday, September 27, 2016

Roasted Brussels Sprouts With Pistachios and Cipollini Onions






Tara Parker-Pope  
  Time About 30 minutes 
 Yield 4 servings 
Featured in: Crazy Sexy Thanksgiving.

Ingredients
3 cups brussels sprouts, cleaned and halved
1 cup cipollini onions or shallots, peeled and quartered
½ cup raw pistachios
½ teaspoon black pepper
½ teaspoon sea salt
3 tablespoons olive oil
 Pinch of chili flakes
3 tablespoons sherry wine (or vegetable stock if omitting alcohol)

Preparation
1. Preheat oven to 375 degrees. Combine brussels sprouts, onions and pistachios in a bowl and toss with spices, olive oil and wine.
2. Roast brussels sprout mixture on sheet pan for 12 to 15 minutes, shaking pan about halfway through to ensure even cooking. Serve hot.

From "Crazy Sexy Kitchen"

Nutritional analysis per serving (4 servings)
225 calories; 17 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 309 milligrams sodium

http://cooking.nytimes.com/recipes/1015386-roasted-brussels-sprouts-with-pistachios-and-cipollini-onions




 

Roasted Pepper Sauce





Martha Rose Shulman  
  Time About 30 minutes 
 Yield About two cups 

The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.

Featured in: Summer Vegetable Sauces.

Ingredients
2 to 2 ¼ pounds 4 large or 6 medium red peppers, roasted or grilled
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
 Salt to taste
1 fresh basil sprig
¼ teaspoon red chili flakes

Preparation
1. Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
2. Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.

Advance preparation: This will keep in the refrigerator for a couple of weeks if you pour a film of olive oil over the top.

Nutritional information per 1/4 cup
72 calories; 2 grams monounsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 6 milligrams sodium (does not include salt to taste); 2 grams protein

http://cooking.nytimes.com/recipes/1013691-roasted-pepper-sauce


Roasted Pesto-Stuffed Portobellos






Martha Rose Shulman  
  Time 1 hour 15 minutes 
 Yield Serves 4 

I used this combo for two dishes. First I made burgers with big portobellos that I tossed with olive oil and basil, then stuffed with pesto; then I stuffed smaller portobellos with pesto and roasted them. I liked both. You can make a meal out of either dish. 

Featured in: Pesto Portobellos.

Ingredients
For the portobello burgers
4 large portobello mushrooms (about 1 1/4 to 1 1/2 pounds)
3 tablespoons extra virgin olive oil 1 tablespoon
 Salt
 freshly ground pepper
1 garlic clove, crushed
2 tablespoons finely chopped basil
4 heaped tablespoons pesto
 Hamburger buns for serving optional

For the roasted pesto-stuffed portobellos
8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
 Salt
 freshly ground pepper
¼ cup pesto

Preparation
For the portobello burgers
1. Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with the olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
2. Heat a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.
3. Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Advance preparation: Although these are best when served right away, I didn't get complaints when I reheated these several hours after making them.

Nutritional information per serving (burgers)
164 calories; 14 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 3 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 53 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving
145 calories; 13 grams total fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 2 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 47 milligrams sodium; 4 grams protein

http://cooking.nytimes.com/recipes/1014327-roasted-pesto-stuffed-portobellos



Salad With Stone Fruit Blue Cheese and Chicken Skin






Sarah Digregorio  
  Time 1 hour 30 minutes 
 Yield 2 servings 
Featured in: Chicken’s Attraction Is Truly Skin Deep.

Ingredients
1 tablespoon salt, more to season the salad
2 tablespoons sugar
 Pinch ground black pepper, more to season the salad
 Pinch garlic powder
 Pinch yellow mustard seeds
 Pinch celery seeds
 Pinch ground coriander
 Skins from 2 unsplit chicken breasts, meat reserved for other use
½ small red onion, thinly sliced
¼ cup pecan pieces, toasted
3 tablespoons cider vinegar
¼ cup canola oil
 Black pepper
¼ teaspoon honey, or as needed
2 cups mixed bitter lettuces, such as escarole, frisée, radicchio and/or purslane
1 cup mixed soft herbs, such as parsley, basil and/or chives
2 plums or 1 peach, cut into wedges
2 ounces crumbled blue cheese

Preparation
1. Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
2. Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.

 Adapted from Mitch Prensky, Supper, Philadelphia

Nutritional analysis per serving (2 servings)
885 calories; 53 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 41 grams carbohydrates; 11 grams dietary fiber; 22 grams sugars; 64 grams protein; 193 milligrams cholesterol; 3031 milligrams sodium

http://cooking.nytimes.com/recipes/1013854-salad-with-stone-fruit-blue- cheese-and-chicken-skin

Salsa Cruda






David Tanis  
  Time 10 minutes 
 Yield 2 cups 
Mexican
Featured in: The Simple Pleasure Of Tacos.

Ingredients
1 cup finely diced sweet white onion
1 cup finely diced firm tomatoes, drained
1 serrano chile, minced to lessen heat, remove the seeds first
1 tablespoon roughly chopped parsley
1 tablespoon roughly chopped cilantro

Preparation
1. Stir together all ingredients 5 or 10 minutes before serving. (If made too far in advance, the salsa will not stay crisp.)

Nutritional analysis per serving (16 servings)
5 calories; 1 gram carbohydrates; 1 milligram sodium

http://cooking.nytimes.com/recipes/1013756-salsa-cruda



 

Monday, September 26, 2016

Quinoa Spinach and Poached Egg





Martha Rose Shulman  
  Time 20 minutes 
 Yield 1 serving 

I’m in that third situation a few nights a week, and often all I want to eat is a salad — but a salad with substance. I’m hungry at the end of the day, and dinner is the one meal of the day that I sit down to enjoy in a leisurely fashion, whether alone or in company. I’ve found that one of the most enjoyable ways to bulk up my salads (as well as panini and grain-and-vegetable combos) is to top the dish with a poached egg. Sometimes poached eggs are the centerpiece of my dinner, cooked in marinara or spicy tomato sauce and served with toasted country bread or over rice.

Featured in: Dinner For One: Poached Eggs And Vegetables.

Ingredients
1 allspice berry
1 clove
8 coriander seeds
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
 Half of a 12-ounce bunch of fresh spinach, stemmed and washed thoroughly, or 1 bag baby spinach, rinsed
 Salt
 freshly ground pepper
1 teaspoon extra virgin olive oil
¾ cup cooked quinoa
1 or 2 eggs to taste, poached (see above)
¼ ounce (1 tablespoon) crumbled feta, or 1 to 2 tablespoons drained yogurt, seasoned, if desired, with puréed garlic

Preparation
1. Grind the allspice berry, clove and coriander seeds in a spice mill or a mortar and pestle. Add the nutmeg and cinnamon and mix together. Set aside.
2. Heat a wide, heavy skillet over high heat and wilt the spinach in the water left on the leaves after rinsing. Season to taste with salt and pepper. Transfer to a colander, and press out excess water with the back of a large spoon. Chop coarsely and set aside.
3. Heat the olive oil in a medium skillet and add the spices. As soon as they begin to sizzle, add the quinoa and stir together for a couple of minutes. Keep warm.
4. Poach your egg or eggs if you haven’t already done so.
5. Arrange the quinoa in the center of a dinner plate and make a well in the middle. Pile the spinach into the well. Top with the poached egg or eggs and season with salt and pepper. Sprinkle on the feta or spoon on the garlic-spiked yogurt and enjoy.

Advance preparation: All of the elements of this dish - the quinoa, the wilted spinach and the eggs, will keep for several days in the refrigerator. Keep poached eggs in a bowl of water.

Nutritional information per serving
338 calories; 14 grams total fat; 3 grams saturated fat; grams polyunsaturated fat; grams monounsaturated fat; 192 milligrams cholesterol; 37 grams carbohydrates; 8 grams dietary fiber; 294 milligrams sodium; 18 grams protein

http://cooking.nytimes.com/recipes/1014209-quinoa-spinach-and-poached-egg

 

Raisin-Hater’s Apple Chile Chutney






Alex Witchel  
  Time 1 hour 
 Yield 2 cups 
British
Featured in: Making New Yorkers Say Cheese, Smile Or No.

Ingredients
1 pound (about 2 large) Golden Delicious or other cooking apples, cored, peeled and cut into 1/2-inch cubes
1 tablespoon lemon juice
2 teaspoons ghee, clarified butter or canola oil
¼ cup minced white onion
2 teaspoons ground cumin
1 teaspoon kosher salt, plus more to taste
1 teaspoon yellow mustard seed
1 teaspoon chile flakes
1 teaspoon ground ginger
1/3 cup packed light brown sugar
1/3 cup apple cider vinegar
1/3 cup Red Flame or other raisins
 Pepper

Preparation
1. Mix the apples and lemon juice in a large bowl.
2. In a medium saucepan over low heat, heat the ghee and add the onion, cumin, salt, mustard seed, chile flakes and ginger. Sauté until the onions are translucent, stirring occasionally, about 5 minutes. Stir in the apples.
3. Raise the heat to medium-low, and stir in the brown sugar and vinegar. Cover and simmer for
30 minutes. Add the raisins and simmer uncovered, stirring frequently, until the mixture is thick, about 15 minutes. Season to taste with salt and pepper.
4. Ladle into a glass jar or other storage container and allow to cool until no longer steaming. Cover and refrigerate for up to 2 weeks. The chutney tastes best at room temperature.

Nutritional analysis per serving (2 servings)
417 calories; 5 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 91 grams carbohydrates; 7 grams dietary fiber; 73 grams sugars; 2 grams protein; 11 milligrams cholesterol; 1187 milligrams sodium
Adapted from “Tart & Sweet” by Kelly Geary and Jessie Knadler (Rodale, 2011)

http://cooking.nytimes.com/recipes/1013760-raisin-haters-apple-chile-chutney





Red Curry Turkey Dumplings with Maple Soy Dipping Sauce






Serves: 17

Ingredients
Dumplings
1 Tbsp (15 mL) canola oil
2 Tbsp (30 mL) fresh ginger, minced
2 green onions thinly sliced
2 cloves garlic, minced
1 lb (454 g) ground turkey
2 Tbsp (30 mL) fresh basil, finely chopped
1 Tbsp (15 mL) fresh mint, finely chopped
1 tsp (5 mL) red curry paste
1 tsp (5 mL) fish sauce
1 Tbsp (15 mL) olive oil
1 tsp (5 mL) maple syrup
¼ tsp(1 mL) salt
Fresh pepper
Wonton wrappers
Canola oil for frying

Dipping sauce
3 Tbsp (45 mL) soy sauce
3 Tbsp (45 mL) rice vinegar
1 ½ Tbsp (22 mL) Sriracha or other hot chili sauce
1 ½ tsp (7.5 mL) maple syrup

 Directions
Dumplings: 
1. In a medium skillet, heat canola oil over medium-high heat.  Add the ginger, green onions, and garlic, cooking about 3 minutes until fragrant and lightly golden.  Be careful not to burn.  Remove from heat.
2. In a large bowl, stir together ground turkey, chopped herbs, curry paste, fish sauce, olive oil, maple syrup, salt, pepper and the cooked ginger, garlic and green onions and any remaining oil.  Stir well, being sure to incorporate the curry paste well.
3. Working with one wonton wrapper at a time, place 1 heaping tsp (5 mL +) of turkey mixture in the middle.  With a wet finger (keep a bowl of water handy) moisten the edges of the wrapper, then bring the 4 corners together, pinching to seal.  Cover filled dumplings with a clean, damp towel as you work, so they don't dry out.
4. In a large nonstick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat.  Add the dumplings seam side up and cook until golden on the bottom, about 1 minute.  Carefully add ½ cup (125 mL) water to skillet and cover, cook until water is almost evaporated, about 3 minutes.
5. Uncover and cook until all water evaporates, another minute.  Reduce heat to medium if they overbrown.  You may have to cook in batches, depending on the size of the pan.
6. If planning on making these ahead, freeze them raw, then thaw before cooking.  Serve warm with dipping sauce.  Makes about 34 dumplings.

Dipping sauce: 
1.  Combine the soy sauce, rice vinegar, sriracha and maple syrup in a small bowl.
2. Adjust seasonings.

Nutritional Information 
Per serving
Calories: 109
Protein: 7 g
Fat: 4 g
Carbohydrates: 11 g

Recipe by Renee Kohlman of sweetsugarbean (www.sweetsugarbean.com). 

http://www.tastyturkey.ca/recipes/red-curry-turkey-dumplings-maple-soy-dipping-sauce/

Red-Fried Fish






Mark Bittman  
  Time 40 minutes 
 Yield 4 servings 

Featured in: The Minimalist; Ever So Humble, Cast Iron Outshines The Fancy Pans.

Ingredients
 Corn, grape seed or other neutral oil for deep-frying
1 teaspoon ground ginger
½ teaspoon cayenne, or to taste
1 teaspoon mild paprika
 Salt and pepper to taste
½ cup flour
1 egg
2 tablespoons lime juice
1 pound thin fillets of a white fish like flounder or fluke, in 4-inch strips about 1 inch wide (almost like fish fingers)
1 lime, cut into wedges

Preparation
1. Put at least 1/2 inch oil in cast-iron skillet. Over medium-high heat, bring oil to 350 degrees. (A drop of batter will sizzle energetically but not violently at this temperature.)
2. Meanwhile combine ginger, cayenne, paprika, salt, pepper and flour in a bowl. Beat egg with lime juice and about 1/4 cup cold water; stir into mixture, and stir in as much water as necessary to achieve consistency of pancake batter. Stir in fish.
3. When oil is heated, gently slide a few pieces of fish into it; do not crowd. Fry, turning once, until fish is crisp and golden brown all over, about 5 minutes. Repeat with rest of fish as necessary. Drain on paper towels, and serve immediately with lime wedges.

 Nutritional analysis per serving (4 servings)
166 calories; 3 grams fat; 1 gram monounsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 17 grams protein; 97 milligrams cholesterol; 355 milligrams sodium

http://cooking.nytimes.com/recipes/1892-red-fried-fish

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices






Melissa Clark  
  Time 1 hour 
 Yield 2 to 3 servings 
Indian

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness. 

Featured in: Roasted Beets With Chiles, Ginger, Yogurt And Indian Spices.

Ingredients
1 ¾ pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt, more to taste
 Pepper, to taste
½ teaspoon black mustard seeds
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
½ jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
 Pomegranate seeds for garnish, optional

Preparation
1. Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
2. While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
3. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.



Nutritional analysis per serving (2 servings)
176 calories; 16 grams fat; 1 gram saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 4 grams protein; 6 milligrams cholesterol; 415 milligrams sodium

http://cooking.nytimes.com/recipes/1013864-roasted-beets-with-chiles-ginger-yogurt-and-indian-spices

Sunday, September 25, 2016

Chocolate Chunk Cookies






Recipe for Chocolate Chunk Cookies. These classic cookies are a favorite at Boston's Flour Bakery and Cafe. They have a have a tender, chewy center and crisp edges.

Ingredients
1 1/4 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (8 ounces) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
9 ounces 70% bittersweet chocolate, chopped into chip sized chunks
2 1/2 ounces 42% milk chocolate, chopped into chip sized chunks

Directions
1. Position the racks in the lower and upper thirds of the oven, and preheat the oven to 350F. Line two baking sheets with Silpats or parchment paper.
2. Sift together both flours, baking soda, and salt into a medium bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 5 minutes, or until pale, light, and fluffy. Scrape down the sides and bottom of the bowl as necessary. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl. Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.
4. Remove the bowl from the mixer and fold in the chocolate chunks until evenly distributed. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 1 month).
5. Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared pans. Flatten each cookie slightly. Bake for 15 minutes, or until golden, rotating the pans halfway through baking. Transfer the cookie with a spatula to a cooling rack to cool completely.
6. The cookies can be stored in an airtight container for up to 3 days.


http://www.fabulousfoods.com/recipes/chocolate-chunk-cookies

Pulled Turkey & Lentil Salad with Cranberry Vinaigrette






Serves: 4-6
Prep Time: 15 mins

Ingredients
Salad:
1 cup (250 mL) pulled cooked turkey breast or thigh, skin and bones removed
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
½ cup (125 mL) dried cranberries
3 cups (750 mL) baby spinach, sliced
1 cup (250 mL) endives, sliced

Garnish:
¼ cup (60 mL) slivered almonds, toasted

Vinaigrette:
1/3 cup (80 mL) cranberries, fresh or frozen
2 Tbsp (30 mL) cider vinegar
1 Tbsp (15 mL) honey
1 tsp (5 mL) thyme, chopped
salt and ground black pepper, to taste
3 Tbsp (45 mL) canola oil

Directions
1. For the vinaigrette: place all of the ingredients in a blender and puree until smooth.
2. Toss the salad ingredients together with the prepared dressing and season to taste with salt and ground black pepper.
3. Garnish with toasted almonds.

Nutritional Information 
Per serving
Calories: 370
Protein: 22 g
Fat: 18 g
Carbohydrates: 31 g

Recipe courtesy of Canadian Lentils (www.lentils.ca).

http://www.tastyturkey.ca/recipes/pulled-turkey-lentil-salad-cranberry-vinaigrette

Pumpkin Tiramisu





Tara Parker-Pope  
  Time 1 hour 15 minutes 
 Yield 1 (8-inch) trifle or 6 to 8 mini-trifles 
Featured in: Hearty Holiday Main Courses For Vegans.

Ingredients
For the Pumpkin Crème
1/3 cup cornstarch or arrowroot
¼ cup water
¾ cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
¾ cup maple syrup
2 teaspoons pumpkin pie spice
½ teaspoon salt

For the Vanilla Cake
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 ¾ cups soy, almond or rice milk
1 cup canola oil
¼ cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract

For the espresso soak
½ cup amaretto
¼ cup water
3 tablespoons instant espresso
For assembly
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

Preparation
1. To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
2. In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

From "Chloe's Kitchen"
Nutritional analysis per serving (1 serving)
8459 calories; 364 grams fat; 110 grams saturated fat; 0 grams trans fat; 174 grams monounsaturated fat; 68 grams polyunsaturated fat; 1212 grams carbohydrates; 46 grams dietary fiber; 791 grams sugars; 98 grams protein; 30670 milligrams sodium

 http://cooking.nytimes.com/recipes/1015384-pumpkin-tiramisu


 

Pungent Parsley and Caper Sauce






Martha Rose Shulman  
  Time About 20 minutes 
 Yield About 1 1/3 cups
Italian 

This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.

Featured in: Summer Vegetable Sauces.

Ingredients
1 ounce Italian or French bread, crusts removed
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
¾ cup extra virgin olive oil
 Salt
 freshly ground pepper

Preparation
1. Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
2. Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the
bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Advance preparation: The sauce will keep in the refrigerator for about four days. Surprisingly, its green color remains vibrant, as do the flavors.

Nutritional information per 2 tablespoons
145 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 17 milligrams cholesterol; 2 grams carbohydrates; 66 milligrams sodium (does not include salt to taste); 1 gram protein

http://cooking.nytimes.com/recipes/1013690-pungent-parsley-and-caper-sauce




 








Pungent Tomato Sauce With Capers and Vinegar





Martha Rose Shulman  
  Time About 30 minutes 
 Yield About 1 1/4 cups, serving four to six 

There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.

Featured in: Summer Vegetable Sauces

Ingredients
For the pungent tomato sauce with capers and vinegar
2 tablespoons extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
1 basil sprig
1 tablespoon capers, rinsed and finely chopped
 Salt
 freshly ground pepper to taste
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)

Preparation
For the pungent tomato sauce with capers and vinegar
1. Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and
very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

Advance preparation: You can keep this sauce for about a week in the refrigerator. It freezes well.

Nutritional information per serving (four servings)
87 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 70 milligrams sodium (does not include salt to taste); 1 gram protein

Nutritional information per serving (six servings)
58 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 47 milligrams sodium (does not include salt to taste); 1 gram protein

http://cooking.nytimes.com/recipes/1014187-pungent-tomato-sauce-with-capers-and-vinegar

Quinoa With Roasted Winter Vegetables and Pesto






October 20, 2011 

This combination of sweet vegetables with pungent pesto is great for a simple grain and vegetable bowl. 

1 pound winter squash, peeled and cut in 1 1/2-inch chunks
1/2 pound carrots, peeled, quartered and cut in 2-inch lengths
1/2 pound brussels sprouts, trimmed and cut in half through the stem
1/2 pound turnips, peeled and cut in wedges
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1/4 to 1/3 cup pesto or pistou

1. Preheat the oven to 425 degrees Fahrenheit. Oil one or two sheet pans or baking dishes large enough to fit all of the vegetables in a single layer. Place the vegetables in a large bowl and toss with the olive oil and salt and pepper to taste. Spread the vegetables in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Turn the heat down to 375 degrees and continue to bake until the vegetables are lightly browned and tender all the way through when pierced with a knife, 10 to 20 minutes.
2. While the vegetables are in the oven, cook the quinoa. Rinse thoroughly with cold water. Bring 3 cups water or stock to a boil in a medium saucepan. Add salt to taste (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain through a strainer and return the quinoa to the pan. Cover the pan with a clean dish towel, replace the lid and allow the quinoa to sit undisturbed for 10 minutes or longer.
3. When the vegetables are tender, remove from the heat and transfer back to the bowl. Add the pesto or pistou and stir together. Serve over quinoa.

Yield: Serves 6

Advance preparation: The vegetables can hold for a few hours once roasted, but don’t toss with the pesto until you reheat them in a medium oven. The quinoa will keep for three or four days in the refrigerator and can be reheated in the oven, on top of the stove, or in the microwave.

Nutritional information per serving: 261 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 2 milligrams cholesterol; 32 grams carbohydrates; 6 grams dietary fiber; 88 milligrams sodium (does not include salt to taste); 8 grams protein

NYTimes.com

Saturday, September 24, 2016

Pomegranate-Orange Relish With Walnuts





Melissa Clark  
  Time 15 minutes 
 Yield 10 to 12 servings 
Featured in: For Better Stuffing And Pie, Get Cracking.

Ingredients
2 cups walnuts
2 seedless unpeeled oranges, preferably organic, cut into 1-inch chunks
1/3 cup packed light brown sugar
¼ teaspoon pepper
 Sea salt
2 cups pomegranate seeds
¼ cup chopped mint leaves

Preparation
1. Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
2. In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.

Nutritional analysis per serving (10 servings)
334 calories; 26 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 15 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 10 grams protein; 177 milligrams sodium

http://cooking.nytimes.com/recipes/1013912-pomegranate-orange-relish-with-walnuts