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Friday, March 31, 2017

Red Coconut Rice Pudding With Mango







Martha Rose Shulman  
 Yield Serves four 

This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Featured in: The ‘King Of Fruits’ Commands Respect. 
Asian

Ingredients
¾ cup red Bhutanese rice
1 ½ cups water
¼ teaspoon salt
1 cup milk (can use 2 percent) or rice beverage
1 cup unsweetened low-fat coconut milk
 Seeds from 1 split vanilla bean, or 1 teaspoon vanilla extract
½ cup raw brown sugar, preferably fair-trade organic
½ teaspoon rose water (optional)
1 ripe mango, peeled, seeded and cut in thin slices
 Fresh lime juice

Preparation
1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until all of the water is absorbed.
2. Add the milk, coconut milk, vanilla and sugar to the rice, and stir together. Bring to a boil while stirring. Reduce the heat and simmer uncovered, stirring often, for 10 to 20 minutes until creamy. Stir in the rose water.
3. Scrape into a bowl or into individual serving dishes, and allow to cool. Serve warm, if you prefer. If serving chilled, cover and cool for at least two hours before serving. Spoon into wide serving bowls or plates, and arrange slices of mango atop or alongside each serving. Squeeze a little lime juice over the mango slices, and serve.

Advance preparation: This will keep for a couple of days in the refrigerator, but it will stiffen up as the rice absorbs more liquid. Add more coconut milk or regular milk, if desired.

Nutritional information per serving
346 calories; 3 grams saturated 5 milligrams cholesterol; 71 grams carbohydrates; 3 grams dietary fiber; 207 milligrams sodium; 6 grams protein

http://cooking.nytimes.com/recipes/1013580-red-coconut-rice-pudding-with-mango


 

Roast Turkey Breast With Fig-Olive Tapenade







Melissa Clark  
  Time 1 hour 45 minutes 
 Yield 4 to 6 servings 
Featured in: Cherishing The Turkey, All Year Round. 

Ingredients
½ cup dried figs, trimmed
½ cup pitted kalamata olives
1 teaspoon fresh lemon juice
2 small garlic cloves, coarsely chopped
2 anchovy fillets
¼ cup extra virgin olive oil
1 boneless, skinless turkey breast, 2 to 2 1/2 pounds
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
 Mayonnaise, for serving, optional

Preparation
1. Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
2. If the breast is tied up, untie it and pat dry; season with salt and pepper. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
3. When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.

Nutritional analysis per serving (4 servings)
557 calories; 33 grams fat; 7 grams saturated fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 56 grams protein; 167 milligrams cholesterol; 625 milligrams sodium

http://cooking.nytimes.com/recipes/1013592-roast-turkey-breast-with-fig-olive-tapenade

Roasted Cauliflower Salad With Watercress Walnuts and Gruyère







Melissa Clark  
  Time 1 hour 
 Yield 4 servings 

You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower’s mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Featured in: Roasted Cauliflower Salad With Watercress, Walnuts And Gruyère. 

Ingredients
1 head cauliflower, cut into bite-size florets
6 tablespoons [25 g] extra virgin olive oil
1 ½ teaspoons kosher salt
¾ teaspoon pepper
1 tablespoon sherry vinegar
2 bunches watercress, large stems removed
¼ pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts

Preparation
1. Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
2. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
3. In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined

Nutritional analysis per serving (4 servings)
485 calories; 42 grams fat; 9 grams saturated fat; 19 grams monounsaturated fat; 11 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 16 grams protein; 31 milligrams cholesterol; 1165 milligrams sodium

http://cooking.nytimes.com/recipes/1013416-roasted-cauliflower-salad-with-watercress-walnuts-and-gruyere
 

Roasted Fresh Ham







Matt Lee And Ted Lee  
  Time 4 hours 30 minutes 
 Yield 12 to 14 servings 

This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!
Featured in: Got A Crowd Coming Over? Think Big Cuts Of Meat.

Ingredients
1 16-to-18-pound fresh ham
1 ½ tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons fresh thyme (from 14 to 16 stems)
2 cups plus 2 tablespoons dry white wine
¼ cup half-and-half

Preparation
1. Place a rack in lower third of oven and preheat to 425 degrees. Trim skin and excess fat from ham, leaving a layer of fat. Score ham all over in a diamond pattern of 1/2-inch-deep cuts about 1 1/2 inches apart.
2. In a small bowl, combine salt, pepper and thyme, pinching and sifting mixture until thyme becomes fragrant. Pat mixture all over ham and into crevices.
3. Place ham fat-side up on a rack in a large roasting pan and roast uncovered for 1/2 an hour. Turn heat down to 350 degrees, pour 2 cups wine and 1/2 cup water into pan and loosely tent with aluminum foil. Continue to roast, basting every hour. Add water to pan, if necessary, to keep pan juices from scorching; bake until a meat thermometer pressed into thickest part of ham reads 155 degrees, about 3 1/2 hours.
4. Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.

Nutritional analysis per serving (12 servings)
30 calories;  1 gram carbohydrates; 1 milligram cholesterol; 875 milligrams sodium

http://cooking.nytimes.com/recipes/12097-roasted-fresh-ham


 

Roasted Leeks and Potatoes Vinaigrette







Martha Rose Shulman  
  Time 1 hour 
 Yield Serves four 

I prefer using tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
Featured in: Leeks: Onion Flavor, Without The Onions. 

Ingredients
1 ¼ to 1 ½ pounds (2 large) leeks, white and light green part only, cut in half lengthwise, cleaned and cut in 1 1/2-inch lengths
1 pound red potatoes or fingerlings, washed and cut in 1-inch dice, or very small potatoes left whole
½ cup dry white wine
 Salt
 freshly ground pepper to taste
¼ cup extra virgin olive oil
1 tablespoon Champagne vinegar or sherry vinegar (more to taste)
1 tablespoon lemon juice (more to taste)
1 to 2 hard-boiled eggs (to taste)
1 tablespoon chopped flat-leaf parsley

Preparation
1. Preheat the oven to 400 degrees. Combine the leeks and potatoes in a baking dish large enough for them to fit in a single layer. Toss with the white wine, salt, pepper and 2 tablespoons of the olive oil. Cover the baking dish tightly, and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450 degrees, and return to the oven for another 10 to 15 minutes until the leeks and potatoes are tender but not mushy and just beginning to color. Remove from the heat, and add the remaining olive oil, vinegar, lemon juice and additional salt and pepper if desired. Toss together and allow to cool.
2. Put the hard-boiled eggs through a sieve, and season with salt and pepper. Arrange over the leeks and potatoes (I like to arrange the sieved egg in a wide stripe down the middle), sprinkle with parsley and serve.

Advance preparation
 You can make this several hours ahead of mealtime and serve at room temperature.

Nutritional information per serving: 332 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 10 grams monounsaturated fat; 47 milligrams cholesterol; 41 grams carbohydrates; 5 grams dietary fiber; 55 milligrams sodium (does not include salt to taste); 6 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

http://cooking.nytimes.com/recipes/1013606-roasted-leeks-and-potatoes-vinaigrette


Thursday, March 30, 2017

Quinoa Pancakes






Martha Rose Shulman  
  Time 20 minutes 
 Yield 15 pancakes (five servings) 

The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy.

Featured in: Proper Uses For Quinoa.

Ingredients
1 cup whole-wheat flour
½ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 ½ cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 ½ cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional

Preparation
1. Sift together the flours, baking powder, baking soda, sugar and salt.
2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
5. Serve hot with butter and maple syrup.

Advance preparation: These pancakes freeze well and can be made a day ahead, refrigerated and reheated.

Nutritional information per pancake
105 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 26 milligrams cholesterol; 14 grams carbohydrates; 1 gram dietary fiber; 192 milligrams sodium; 4 grams protein

http://cooking.nytimes.com/recipes/1013615-quinoa-pancakes



Rack of Lamb With Pimenton Garlic and Olive Oil







Mark Bittman  
  Time 30 minutes 
 Yield 4 servings 
Featured in: Rack Of Lamb With Pimentón, Garlic And Olive Oil.

Ingredients
1 rack of lamb (about 2 pounds)
¼ cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
 Salt
 freshly ground black pepper
1 medium slice rye bread, broken into pieces

Preparation
1. Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
2. Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Nutritional analysis per serving (4 servings)
986 calories; 91 grams fat; 36 grams saturated fat; 42 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber;  33 grams protein; 172 milligrams cholesterol; 166 milligrams sodium

http://cooking.nytimes.com/recipes/1013395-rack-of-lamb-with-pimenton-garlic-and-olive-oil

Raspberry Crumble






Martha Rose Shulman  
  Time 1 hour 45 minutes 
 Yield Serves eight

I made this crumble because I had some less-than-delicious raspberries on hand — when you bake them in a crumble, the flavors deepen. Most of the sweetness is in the topping; the filling is somewhat tart. The newest of the grainy crumble toppings that I keep on hand in the freezer, this one has a particularly nutty flavor because of its toasted flaxseeds. Use certified gluten-free oats if you like.
Featured in: Seeds Of Promise. 

Ingredients
2 quarts raspberries (you may use frozen)
3 tablespoons sugar, preferably raw organic sugar
2 teaspoons rose water
2 teaspoons cornstarch (if using frozen berries, increase to 1 tablespoon)
1 ¾ cups (7 ounces) crumble topping (recipe below)

For the flaxseed and oatmeal crumble topping
1 ¼ cups rolled oats
¼ cup rice flour
¼ cup regular or preferably toasted flaxseeds, coarsely ground
1/3 cup unrefined turbinado sugar
½ teaspoon freshly grated nutmeg
1/8 teaspoon salt
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Preparation
1. In a large bowl, toss the raspberries with the sugar, rose water and cornstarch. Cover and let stand for 15 to 30 minutes. Meanwhile, preheat the oven to 350 degrees, and butter a 2-quart baking dish.
2. Transfer the fruit to the baking dish, making sure to scrape in all of the liquid from the bowl. Place in the oven for 15 minutes. Remove from the oven, and spread the crumble topping over the fruit in an even layer. Return to the oven for 15 to 20 minutes until the crumble is bubbling and nicely browned. Allow to stand for at least 15 minutes before serving.
3. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, rice flour, ground flaxseeds, sugar, salt and nutmeg in a food processor fitted with the steel blade. Pulse several times to combine. Add the butter, and pulse until it is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
4. Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan, stir the mixture and bake another five to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in an airtight container or freezer bag in the freezer for several weeks.

Advance preparation: You can bake the fruit without the crumble topping as instructed in Step 2, then allow it to sit for a few hours before you finish it with the crumble topping. You can keep the topping in an airtight container or freezer bag in the freezer for several weeks.

Nutritional information per serving
222 calories; 4 grams saturated fat; 2 grams polyunsaturated fat; 2 grams monounsaturated fat; 16 milligrams cholesterol; 35 grams carbohydrates; 10 grams dietary fiber; 30 milligrams sodium (does not include salt to taste); 4 grams protein

http://cooking.nytimes.com/recipes/1014314-raspberry-crumble

Raw Lime Cordial








Toby Cecchini

Cordials can be a bit cowlick-y, sticking out here and there: kind of tart, kind of sweet, a bit bitter, and all a touch in disarray. But giving them 24 hours to mellow or cure in the refrigerator somehow brings them into harmony. This uncooked cordial requires a lot of time but none of it at the stove, and results in mind-boggling flavor: a dense, sweet syrup with a magnified fresh lime aroma and the perfect tart zip.
Featured in: Case Study | Building A Better Mixer.

Ingredients
18 limes, room temperature, very ripe, well puffed and heavy
2 ½ cups sugar
1 lb fresh ginger (optional)

Preparation
1. Wash limes in a sinkful of warm water, scrubbing with your hands or a vegetable brush, and let them dry them on a dish towel. Peel them with a vegetable peeler, removing as little of the underlying white pith as possible. To begin each, it’s helpful to cut the polar ends off, where the stem attaches and opposite. This should produce about 140 grams of peels.
2. Cut limes in half and juice them. This should produce about 2 1/2 cups of juice.
3. In a non-reactive, coverable container, add sugar to juice and stir until fully dissolved, 3 to 5 minutes. Crush peels up in handfuls to release the oils as you add them into the juice mix. Stir a bit to initiate extraction of the oils. (If you’re making a ginger version, wash the ginger, then shred it in a blender or food processor (no need to peel it), employing some of the lime juice to allow it to liquefy, and add it into the lime mixture, stirring well.) Cover and refrigerate for 12 to 24 hours. When ready, strain the cordial off from the peels in a fine mesh strainer or chinoise. Funnel cordial into covered container or cappable bottle and return to refrigerator for another day, to cure, before using. Makes roughly 1 liter.

Nutritional analysis per serving (4 servings)
574 calories; 156 grams carbohydrates; 8 grams dietary fiber; 129 grams sugars; 2 grams protein; 7 milligrams sodium

http://cooking.nytimes.com/recipes/1015312-raw-lime-cordial

Red and Black Rice With Leeks and Pea Tendrils

                               
                               






Martha Rose Shulman  
  Time 10 minutes 
 Yield Serves four to six 

I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques."
Featured in: Put Away The White Rice.


Ingredients
3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
 Salt to taste
2 teaspoons thyme leaves
3 cups cooked Wehani rice or Bhutanese red rice
1 cup cooked black rice, either Japonica or Chinese black rice
1 6-ounce [168 g] bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce [168 g] bag baby spinach
 Salt
 freshly ground pepper

Preparation
1. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.
Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen.

Nutritional information per serving (four servings)
354 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 48 milligrams sodium (does not include salt to taste); 7 grams protein

Nutritional information per serving (six servings)
236 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 32 milligrams sodium (does not include salt to taste); 5 grams protein

http://cooking.nytimes.com/recipes/1013483-red-and-black-rice-with-leeks-and-pea-tendrils

Wednesday, March 29, 2017

Pork and Mushroom Stir-Fry







Nigella Lawson  
  Time 15 minutes 
 Yield 4 servings
Asian
Featured in: At My Table; The Stir Fry Conquered, With Skill And Skillet. 

Ingredients
1 pound pork tenderloin
¼ cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 ½ teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 ½ cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

Preparation
1. Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
2. Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
3. Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Nutritional analysis per serving (4 servings)
289 calories; 8 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 29 grams protein; 73 milligrams cholesterol; 587 milligrams sodium

http://cooking.nytimes.com/recipes/8256-pork-and-mushroom-stir-fry

Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce







Jane Sigal  
  Time 1 hour 30 minutes 
 Yield 4 servings 
Featured in: It May Be Cheap, But It’s Also Tasty. 

Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 2-pound boneless pork top loin roast or rib-end loin roast
 Salt
 freshly ground black pepper
1 cup dry white wine
1 bay leaf
1 large thyme sprig
½ yellow onion, coarsely chopped
2 ounces thinly sliced pancetta, cut into 1/2 -inch strips
1 large spring onion, white and green parts, thinly sliced
1 pound thin asparagus, cut into 2-inch lengths, or snap peas
1 head butter lettuce, cut into 1/2-inch strips
¼ cup mixed fresh chopped herbs, such as parsley, dill and basil
 Lemon juice to taste


Preparation
1. In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
2. In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
3. Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

  Nutritional analysis per serving (4 servings)
619 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 53 grams protein; 169 milligrams cholesterol; 343 milligrams sodium

http://cooking.nytimes.com/recipes/1012517-pork-top-loin-roast-with-asparagus-spring-onion-and-butter-lettuce

Pulled Lamb Shoulder






  Sam Sifton  
  Time 6 to 7 hours 
 Yield 10 to 12 servings 

This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It’s bonkers delicious. Or at least make the dry rub that covers the meat and use it to cook something else.
Featured in: Fette Sau’s Joe Carroll Writes ‘Feeding The Fire,’ A Worthy Barbecue Primer. 

Ingredients
For the lamb:
1 bone-in lamb shoulder, approximately 8 to 10 pounds
¾ cup packed dark brown sugar
½ cup kosher salt
½ cup ground espresso beans
2 tablespoons cracked black pepper
2 tablespoons garlic powder
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon cayenne pepper
 Potato rolls or hamburger buns, for serving

For the sauce:
½ cup Worcestershire sauce
½ cup stout, porter or other dark beer
½ cup white vinegar

1 tablespoon ketchup
2 teaspoons lemon juice
3 tablespoons dark brown sugar
1 teaspoon kosher salt
½ teaspoon cracked black pepper
¼ teaspoon ground allspice
¼ teaspoon onion powder
¼ teaspoon garlic powder

Preparation
1. Place the lamb on a rimmed sheet pan and set aside.
2. For the dry rub, combine the sugar, salt, ground espresso beans, black pepper, garlic powder, cinnamon, cumin and cayenne in a mixing bowl and stir well to combine. You should have approximately 2 cups.
3. Use half of the dry rub to coat all sides of the lamb, making sure to rub it into all the cracks and crevices in the meat. Reserve the remaining dry rub.
4. Heat a smoker to 225 degrees, or set up a grill for smoking, leaving half of the grill area free of coals for wood, or one of the burners off for gas.
5. Place the lamb into the smoker or onto the grill and cook, maintaining a temperature between 225 and 250 degrees, replenishing wood chips or chunks as needed.
6. After approximately 4 hours, begin to check on the lamb every 20 minutes or so. You’re looking to be able to tear off a chunk of the meat easily, beneath a thick crust of what’s called “bark.” The interior temperature of the meat, measured in a thick part not touching bone, will be approximately 185 degrees. The process can take up to 6 hours.
7. Remove the lamb to a clean rimmed sheet pan and set aside to rest.
8. Meanwhile, make the sauce: In a medium sauce pan set over medium heat, combine 1 1/2 cups of water with the rest of the ingredients and stir well to combine. Allow the sauce to come to a boil, then reduce heat and let thicken slightly, approximately 5 to 7 minutes. Remove from heat and allow to cool.
9. Using tongs or two forks, begin to pull the lamb apart into pieces, discarding any large pieces of fat. When all the lamb has been pulled, taste it, add extra dry rub to taste, and stir to combine. Serve with potato rolls or hamburger buns, with the sauce on the side.
Lamb typically goes beautifully with a wide range of red wines. Simpler preparations are great foils for the best bottles of well-aged Bordeaux, northern Rhônes or Riojas. This pulled shoulder recipe, with its sweet and spicy flavors, is more appropriate for casual bottles that will please and refresh without requiring your full attention. A fruity Rioja crianza would work well, as would a Crozes-Hermitage from the northern Rhône. An easygoing Loire red would be terrific, as would a modestly priced Oregon pinot noir. Any number of Italian reds would be delicious: Montepulciano d’Abruzzo, for one, and some lovely little-known grapes like teroldego from Trentino and lagrein from the Tyrolean northeast. For an afternoon meal outdoors, you could easily serve a good dry rosé. Chill lightly and enjoy. ERIC ASIMOV

Adapted from “Feeding the Fire,” by Joe Carroll

Nutritional analysis per serving (10 servings)
1225 calories; 87 grams fat; 37 grams saturated fat; 36 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 70 grams protein; 293 milligrams cholesterol; 3115 milligrams sodium

http://cooking.nytimes.com/recipes/1017452-pulled-lamb-shoulder



Quick Pizza Dough







Suzanne Lenzer  
  Time About 30 minutes 
 Yield 2 crusts (4 servings) 

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

Featured in: Homemade Pizza, Easier And Faster.

Ingredients
2 ¾ cups/390 grams bread flour
2 ½ teaspoons/7 grams active dry yeast (1 packet)
2 teaspoons sea salt
¼ cup extra-virgin olive oil
1 cup warm water
2 or 3 tablespoons medium or coarse cornmeal

Preparation
Make the dough:
1. Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
2. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
3. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.

Make the pizza:
1. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
2. Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

Nutritional analysis per serving (4 servings)
504 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 12 grams protein; 925 milligrams sodium

http://cooking.nytimes.com/recipes/1017334-quick-pizza-dough




 

Quinoa and Beet Pilaf






Martha Rose Shulman  
  Time 20 minutes 
 Yield Serves four to six 

Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens.
Featured in: Proper Uses For Quinoa

Ingredients
1 bunch of beets 3 large, 4 medium or 5 small, roasted
¾ to 1 pound beet greens (the greens from 1 generous bunch)
 Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
3 cups cooked regular quinoa
2 ounces goat cheese, crumbled or diced 1/2 cup

Preparation
1. Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.
2. Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
3. Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top. Serve hot.
Advance preparation: All of the major ingredients — the roasted beets, blanched greens and cooked quinoa — will keep for four days in the refrigerator.

Nutritional information per serving (four servings)
310 calories; 4 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 15 milligrams cholesterol; 40 grams carbohydrates; 9 grams dietary fiber; 308 milligrams sodium (does not include salt to taste); 14 grams protein

Nutritional information per serving (six servings)
207 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 10 milligrams cholesterol; 27 grams carbohydrates; 6 grams dietary fiber; 205 milligrams sodium (does not include salt to taste); 9 grams protein

Tuesday, March 28, 2017

Pepper-fried Rice






Mark Bittman  
  Time 20 minutes 
 Yield 4 servings
Featured in: The Minimalist; Frosty The Vegetable.

Ingredients
4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound frozen bell pepper strips, preferably a mixture of red and yellow
 Salt and pepper
4 cups cooked rice, preferably long grain
2 tablespoons good soy sauce, or to taste
1 tablespoon dark sesame oil

Preparation
1. Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
2. Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Nutritional analysis per serving (4 servings)
400 calories; 18 grams fat; 1 gram saturated fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 445 milligrams sodium

http://cooking.nytimes.com/recipes/7216-pepper-fried-rice


PERFECT BLUEBERRY CREAM MUFFINS







This muffin is sweet, moist, light, full of flavor and pretty to look at (I love muffins than have nice rounded tops). They are very quick and easy to make and they freeze well; what more can you ask for?

3 large eggs
1 + 1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 + 1/2 cups sour cream
1 + 1/2 cups blueberries

In large bowl, beat the eggs and sugar until well combined. Leave mixer running and drizzle in the vegetable oil, stir in vanilla.

In another bowl, mix the flour, salt and baking soda. Add this dry mixture (to the egg mixture)alternately with the sour cream (I added it in thirds).

Gently fold in the blueberries.  Line cupcake pans with paper liners and fill about 3/4 full (I use an ice cream scoop).

Bake in preheated 400° oven for 20 minutes (my electric oven takes 23 minutes).

* Adapted version of recipe found on Allrecipes.com

Pineapple Express







Robert Simonson  
 Yield 1 drink 

With its understated, background fruit notes, Plantation Pineapple Rum Stiggins’ Fancy can easily be used in a wide variety of classic cocktail recipes without upsetting the drink’s balance. It makes a good old-fashioned, rum sour or El Presidente. The Pineapple Express, created by Freddie Sarkis of the Broken Shaker in Chicago, is simply a daiquiri with a split of pineapple rum and rhum agricole doing the work usually done by a white rum. The combination adds more richness and character to the drink, though you may not notice the pineapple until the second or third sip. That’s a testimony to the subtlety of the cocktail.
Featured in: A New Pineapple Rum, With A Nod To Dickens. 

Ingredients
1 ½ ounces Plantation Pineapple Rum Stiggins' Fancy
¾ ounce 100 proof rhum agricole, preferably Neisson
¾ ounce fresh lime juice
½ ounce simple syrup (see note)
 Grapefruit twist

Preparation
1. Combine the pineapple rum, rhum agricole, lime juice and simple syrup in a cocktail shaker three-quarters filled with ice. Shake vigorously for about 30 seconds. Strain into chilled coupe glass. Squeeze grapefruit twist over drink and discard.
2. Note: To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)
To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Adapted from Freddie Sarkis, the Broken Shaker, Chicago

http://cooking.nytimes.com/recipes/1017512-pineapple-express



Pizza Rustica







Alex Witchel  
  Time 2 1/2 hours 
 Yield One 10-by-15-inch pie 
Featured in:An Easter Treat From The ‘Cake Boss’.

Ingredients
For the dough
6 cups all-purpose flour, plus more as needed
¼ teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten

For the filling
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust

Preparation
For the dough
1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
4. Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

Adapted from Carlo’s Bakery, Hoboken, N.J

Nutritional analysis per serving (36 servings)
354 calories; 23 grams fat; 13 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 17 grams protein; 152 milligrams cholesterol; 727 milligrams sodium

http://cooking.nytimes.com/recipes/1014150-pizza-rustica

Polenta With Braised Root Vegetables







Martha Rose Shulman  
  Time 1 hour 40 minutes 
 Yield Serves four

Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.
Featured in: Winter Root Vegetables. 

Ingredients
1 cup polenta
1 scant teaspoon salt
4 cups water
1 tablespoon unsalted butter
¼ to 1/3 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
½ pound kohlrabi, peeled and cut in small dice
½ pound carrots, peeled and cut in small dice
1 medium parsnip, peeled, cored and cut in small dice
1 large or 2 medium garlic cloves, minced
1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
 Pinch of sugar
 Salt
 freshly ground pepper


Preparation
1. Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
2. While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
3. Serve the polenta with the vegetables spooned on top.

Advance preparation: You can make the vegetable topping a day or two ahead, and reheat on top of the stove. It’s best to serve the polenta when it comes out of the oven, though it can sit for five minutes. Alternatively, allow to cool and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and cool; then slice and layer in the pan, and reheat in a medium oven or in a microwave.

Nutritional information per serving
277 calories; 7 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 49 grams carbohydrates; 9 grams dietary fiber; 743 milligrams sodium (does not include salt to taste); 6 grams protein

http://cooking.nytimes.com/recipes/1014127-polenta-with-braised-root-vegetables

Monday, March 27, 2017

Pastrami Hash With Confit Potatoes Parsley and Shallots







Julia Moskin  
  Time 45 minutes 
 Yield 6 to 8 servings 

A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it’s perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.

Featured in: The Humble Plate Of Hash Has Nobler Ambitions. 

Ingredients
2 pounds medium-size waxy potatoes like Yukon Gold
6 cups canola oil
1 tablespoon olive oil
3 tablespoons butter, cut into small pieces
¼ cup minced shallots
2 teaspoons minced garlic
1/3 cup finely chopped parsley
½ pound pastrami, corned beef, roast beef, cooked pork or chicken in bite-size pieces
 Poached or sunny-side-up eggs, for serving
 Hot sauce, for serving

Preparation
1. Put the potatoes in a pot large enough to hold them in a single layer. Pour in canola oil to cover. Turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. Lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (Oil can be reused.)
2. Peel potatoes and cut into large dice. In a large nonstick skillet, heat olive oil over medium heat until shimmering. Add potatoes and distribute evenly in pan, pressing down lightly. Cook, undisturbed, 4 to 5 minutes, until browned. With a large spatula, gently turn potatoes over (don’t worry if they break up) and redistribute in pan. Cook 4 minutes, until well crisped. (Do this in two batches if pan is not large enough.)
3. Stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes.
4. Serve with eggs on top and hot sauce on the side.

Adapted from Nathan Foot, Northern Spy Food Company, Manhattan
 http://cooking.nytimes.com/recipes/1013421-pastrami-hash-withconfit-potatoes-parsley-and-shallots

 

Pear and Red Wine Sorbet






Martha Rose Shulman  
  Time About 2 hours 
 Yield One quart, serving six 

This has a beguiling flavor and a wonderful ruby color. You’ll simmer away most of the alcohol in the red wine, but the phytonutrients in the red pigments will still be present.

Featured in: Desserts For The Conscientious.

Ingredients
2 ½ pounds ripe pears (4 medium to large pears, like Bartlett pears)
½ cup sugar, preferably organic fair-trade
1 ½ cups red wine
1 ½ cups water
1 2- or 3-inch cinnamon stick
½ teaspoon vanilla extract
 Pinch of freshly ground black pepper
2 tablespoons fresh lemon juice

Preparation
1. Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they’re somewhat hard. Add the pepper.
2. Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
3. Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer.
4. Freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.

Advance preparation: This will keep for a couple of weeks in the freezer.

Nutritional information per serving
218 calories; 46 grams carbohydrates; 5 grams dietary fiber; 6 milligrams sodium; 1 gram protein

http://cooking.nytimes.com/recipes/1013546-pear-and-red-wine-sorbet

Pear and Sour Cherry Brown Betty With Brandy Hard Sauce







Melissa Clark  
  Time 1 hour 
 Yield 6 to 8 servings 

Most brown betties are made with sweetened apple slices. To mix things up a bit, I made mine with pears, and threw in some brandy-soaked dried cherries to accentuate the brandy I’d used to season the hard sauce. As soon as the pear betty emerges from the oven, spooned out a portion and cover it with lumps of hard sauce. The sauce melts on contact, dripping goodness into the fruit and soaking into the crevices of the toasted bread topping.
Featured in: Brown Betty In A Boozy Cloak. 

Ingredients
For the hard sauce
12 tablespoons unsalted butter, softened
1 ¼ cups confectioners’ sugar
¼ cup Cognac or brandy
 Pinch of grated nutmeg

For the brown betty
3 tablespoons Cognac or brandy
2/3 cup dried cherries
½ cup sugar
1 teaspoon grated nutmeg
½ teaspoon ground cinnamon
3 ½ cups white bread or challah, cut into 1/2-inch cubes
7 tablespoons unsalted butter, melted
 Grated zest of 1 lemon
2 pounds ripe pears about 5 pears, peeled, cored and thinly sliced
3 tablespoons hard cider or apple cider

Preparation
1. To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy. Reduce speed to low and add confectioners’ sugar. When the sugar is incorporated, set the speed back to high. Add the brandy 1 tablespoon at a time and beat until combined. Beat in the nutmeg. Transfer the sauce to a ramekin or bowl, cover and refrigerate. Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
2. To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat. When the liquid has come to a simmer, turn off the heat and add the cherries. Allow them to absorb most of the liquid, about 20 minutes.
3. While cherries are standing, heat oven to 375 degrees. In a large bowl, whisk together the sugar, nutmeg and cinnamon. Set aside 2 tablespoons of the sugar mixture for sprinkling. Add bread, butter and lemon zest. Toss until sugar has dissolved and bread is completely coated.
4. In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes. Layer half the pear slices and half the cherries (along with any liquid) on top. Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider. Layer remaining pears, cherries and bread. Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
5. Cover dish with aluminum foil and bake for 40 minutes. Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more. Serve warm with dollops of hard sauce.

Nutritional analysis per serving (6 servings)
762 calories; 38 grams fat; 23 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 6 grams dietary fiber; 70 grams sugars; 4 grams protein; 96 milligrams cholesterol; 182 milligrams sodium

http://cooking.nytimes.com/recipes/1014117-pear-and-sour-cherry-brown-betty-with-brandy-hard-sauce

Pear Persimmon and Hazelnut Salad







Christine Muhlke  
  Time 1 hour 
 Yield Serves 6 
Featured in: Pear, Persimmon And Hazelnut Salad.

Ingredients
1 tablespoon minced shallot
2 tablespoons sherry vinegar
 Salt
 freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
 Mache or watercress, if desired
¼ cup roasted hazelnuts
¼ cup crumbled Stilton
¼ cup pomegranate seeds

Preparation
1. Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
2. Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.
Be sure to choose fruit that is ripe but not yet soft so that it holds up to the vinegar. Hazelnut oil can be ordered from freddyguys.com.

Recipe from Oliver Strand

 http://cooking.nytimes.com/recipes/1013431-pear-persimmon-and-hazelnut-salad

 

Pears Poached in Beaujolais







Martha Rose Shulman  
  Time 30 minutes 
 Yield Serves six 

This is a beautiful dessert. The pears are very gently poached for just 10 minutes in red wine that is infused with peppercorns and cinnamon. Then they cool in the wine. The color is particularly striking, as the pears remain translucent and white on the inside but are infused with red wine on the surface.
Featured in: Lighter Thanksgiving Desserts.

Ingredients
6 firm but ripe pears, such as Comice or Bartlett
 Juice of 1/2 lemon
1 bottle Beaujolais or other fruity red wine
½ cup mild flavored honey, such as clover
2 tablespoons peppercorns
1 cinnamon stick

Preparation
1. Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
2. Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
3. Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.

Advance preparation: These hold well for several hours. Martha Rose Shulman can be reached at martha-rose-shulman.com.

Nutritional information per serving
228 calories; 53 grams carbohydrates; 6 grams dietary fiber; 5 milligrams sodium; 1 gram protein

http://cooking.nytimes.com/recipes/1014037-pears-poached-in-beaujolais

Sunday, March 26, 2017

Olive Oil and Coconut Brownies







Melissa Clark  
  Time 45 minutes 
 Yield About two dozen brownies 

Because they are so moist, these brownies don’t cut into nice straight-edged squares like cakier confections do. Letting them cool completely before slicing helps them keep their shape. If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center.
More of our favorite Valentine's Day (and chocolate) recipes can be found here.

Featured in: Getting All Sweet And Gooey For Valentine’s Day. 

Ingredients
¾ cup olive oil, plus more to grease pan
1/3 cup cocoa powder
2 ounces [56 g] unsweetened chocolate, finely chopped
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 ½ cups sugar
1 ¾ cups all-purpose flour
¾ teaspoon kosher salt
2 ½ ounces [70 g] bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
 Fleur de sel, for sprinkling

Preparation
1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
3. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Nutritional analysis per serving (12 servings)
510 calories; 25 grams fat; 10 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 51 grams sugars; 5 grams protein; 61 milligrams cholesterol; 202 milligrams sodium

http://cooking.nytimes.com/recipes/1013466-olive-oil-and-coconut-brownies

Onion Pizza With Ricotta and Chard







Martha Rose Shulman  
  Time 1 hour 30 minutes 
 Yield One 14-inch pizza (eight slices) 

This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

Featured in: A Versatile Vegetable For A Chilly Spring. 

Ingredients
2 tablespoons extra virgin olive oil
1 ¼ pounds onions, sliced
1 teaspoon chopped fresh thyme leaves
2 garlic cloves, minced
 Salt
 freshly ground pepper
½ pound chard, stemmed, leaves washed
1 14-inch pizza crust (1/2 batch pizza dough)
¾ cup ricotta (6 ounces)
2 ounces Parmesan, grated 1/2 cup, tightly packed
1 egg yolk

Preparation
1. Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
2. While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
3. Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
4. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
5. Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Advance preparation: The cooked onions and the blanched or steamed chard will keep for three or four days in the refrigerator.

Nutritional information per slice
227 calories; 4 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 41 milligrams cholesterol; 25 grams carbohydrates; 3 grams dietary fiber; 375 grams sodium (does not include salt to taste); 10 grams protein

http://cooking.nytimes.com/recipes/1013541-onion-pizza-with-ricotta-and-chard


 

Original Plum Torte







Marian Burros  
  Time 1 hour 15 minutes 
 Yield 8 servings 
310 ratings *****

The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all.

Featured in: Eating Well.

Ingredients
¾ cup sugar
½ cup unsalted butter
1 cup unbleached flour, sifted
1 teaspoon baking powder
 Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
 Sugar, lemon juice and cinnamon for topping

Preparation
1. Preheat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with (about) 1 teaspoon of cinnamon, depending on how much you like cinnamon.
4. Bake one hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
5. To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.
To freeze, double-wrap the tortes in foil, place in a plastic bag and seal.

Nutritional analysis per serving
 278 calories, 13.3 grams total fat, 7.6 grams saturated fat, 99 milligrams cholesterol, 56 milligrams sodium, 3 grams protein, 38 grams carbohydrate

http://cooking.nytimes.com/recipes/3783-original-plum-torte

Oxtail Soup







Mark Bittman 
Time 2 hours 
Yield 4 servings 
46 ratings ****

Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.

Featured in: Behind The Swinging Door: Pam Panyasiri; Bangkok Memories, Recreated.
Thai

Ingredients
3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
2 cups chopped tomatoes
2 6-inch cinnamon sticks
6 star anise
⅓ cup soy sauce
2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
½ cup neutral oil, like corn or canola, optional
1 cup small onions or shallots, thinly sliced, for garnish, optional
1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
⅓ cup lime juice, or more
¼ cup chopped fresh cilantro leaves for garnish, or more
¼ cup minced scallion for garnish

Preparation
Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.

Nutritional analysis per serving (4 servings)
1120 calories; 90 grams fat; 26 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 10 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 66 grams protein; 224 milligrams cholesterol; 1368 milligrams sodium

W Wang 5 months ago 
Oxtail soup is a staple in Hawaii, but the tomatoes and cinnamon are replaced with ginger and 5-spice. No chili or lime, either. More of a northern Asian dish instead of SE Asian. Using oxtail instead of beef chunks in stew is another popular dish here.
Adapted from Pam Panyasiri at Pam Real Thai Food in Midtown

http://cooking.nytimes.com/recipes/10375-oxtail-soup

Pan-Seared Asparagus Salad With Frisée and Fried Egg







Melissa Clark  
  Time 15 minutes 
 Yield 2 servings 

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It’s mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Featured in: Asparagus And Eggs Take Center Stage. 

Ingredients
1 small garlic clove, finely chopped
 Salt
¾ teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups packed torn frisée lettuce
2 large eggs
 Black pepper

Preparation
1. Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
2. Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
3. Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
4. Divide the salad between two serving plates. Top each with an egg.

Nutritional analysis per serving (2 servings)
489 calories; 45 grams fat; 7 grams saturated fat; 31 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 12 grams protein; 186 milligrams cholesterol; 87 milligrams sodium

http://cooking.nytimes.com/recipes/1013631-pan-seared-asparagus-salad-with-frisee-and-fried-egg