Keep food from sticking by heating pans to exactly the right temperature

 Houseboat Eats explains how:  it's the Leidenfrost effect.

[HT: Lifehacker.com.]

Sengalese Rice with Fish

Yield: Serves 6

Time: 3 hr (start to finish: 3 1/4 hr)

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter.  In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do.  If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well—it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

Ingredients:

• 2 1/8 cups chopped onion (from 3 medium)
• 1 1/4 cups peanut oil
• 5 large garlic cloves (2 cloves finely chopped and 3 cloves chopped)
• 1/4 cup plus 2 tablespoons tomato paste
• 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
• 1 1/2 lb fresh cassava (also called yuca)
• 1/8 lb eggplant
• 3 medium carrots, cut crosswise into 1/2-inch pieces (1 1/2 cups)
• 2 medium turnips, cut into 1-inch pieces (2 1/2 cups)
• 1/8 lb cabbage, cored and cut into 1-inch pieces (4 cups)
• 8 small fresh or frozen okra (2 oz)
• 1 (2 oz) piece of dried fish such as stockfish (optional), broken into 2 or 3 pieces
• 4 cups water
• 2 1/4 teaspoons salt
• 1 1/2 teaspoons cayenne
• 1/8 cup loosely packed fresh flat-leaf parsley leaves
• 3 (1-lb) whole white-fleshed fish (each about 12 inches long) such as red snapper, cleaned, leaving head and tail intact
• 2 cups long-grain white rice (1/8 pound)

DIrections:

1. Put oven rack in middle position and preheat oven to 450ºF.
2. Cook 2 cups onion in 1/4 cup oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add finely chopped garlic (from 2 cloves) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until caramelized, about 1 minute. Add broth and bring to a boil, stirring until tomato paste is incorporated, then remove from heat.
3. Trim ends of cassava, then halve crosswise and peel, removing all waxy brown skin and pinkish layer underneath. Quarter each half lengthwise, then cut away and discard thin, woody core. Cut cassava crosswise into 1-inch pieces. Cut eggplant into 1-inch pieces.
4. Put cassava, eggplant, carrots, turnips, cabbage, okra, and dried fish (if using) in roasting pan, then straddle pan over 2 burners and add broth mixture (reserve skillet), water, 1 teaspoon salt, and 1 1/4 teaspoons cayenne. Bring to a boil, stirring occasionally, then transfer to oven and braise, uncovered, stirring twice, until vegetables are just tender, 20 to 25 minutes. Season with salt and pepper.
5. Lay 1 fish on its side with gutted side facing you. Holding a sharp paring knife at a 30-degree angle from fish, cut 3 evenly spaced (2 1/2-inch-long) slits across center of fish's side to make shallow pockets. (Start at side farthest away from you; be careful not to cut through bone.) Turn fish over and cut 3 slits across center of other side in same manner, then repeat with remaining 2 fish. Pat fish dry, then stuff slits with parsley mixture (some mixture will come out of slits).
6. Arrange fish over vegetables and braise in oven, without stirring, until fish is just cooked through, 5 to 10 minutes (test for doneness in thickest part of fish). Transfer fish using tongs and spatula to a platter, then transfer vegetables with slotted spoon to a large bowl and keep warm, covered with foil.
7. Bring liquid (4 cups), rice, and remaining 1/2 teaspoon salt to a full rolling boil in a 4-quart heavy pot, then cover and reduce heat to low. Cook, undisturbed, until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, undisturbed, 5 minutes. Fluff with a fork.
8. Spoon vegetable mixture into center of a very large platter, then spoon rice around vegetables. Arrange fish on vegetables.
   

Note: Stainless steel, glass, and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.

Source: Gourmet, October 2005                                                                         

Julia Child's bouillabaisse

Mark Bittman writes about making Julia Child's bouillabaisse recipe:

I gently sauteed (the chefs would say “sweated”) leeks, onions, and garlic in a lot of olive oil. (There are those who argue that the most important element of this style of fish soup is the emulsion of olive oil in water, and that there must be plenty of the former.) To that I added parsley, thyme, basil, fennel seeds, and chopped tomatoes.

Then came 3 or 4 big, fresh and meaty skeletons of fish, and heads, roughly chopped. Am I forgetting anything? Water of course, and more olive oil, and I think I saw Bob sliding some Cointreau in there (we had no orange peel, always a nice addition). Cover and simmer for less than a half-hour. At that point I turned it off and left for an hour to allow it to steep and cool for a bit, then strained it and voila - as you see. Gorgeous, huh?

Now you can do whatever you like. We chose to add potatoes (noodles are good, too) and celery (and/or carrots, fennel is a natural also) then cooked it until they were almost tender, then added big chunks of white fish (nearly any seafood will “work”), while we made the garlicky-spicy mayonnaise called rouille and toasted some bread. But it’s all in the broth, and I must say Julia nailed that one.

Flourless Chocolate Torte

Yield: One 10-inch cake

Time: Less than 1 hour

Ingredients:

• 8 ounces bittersweet cooking chocolate
• 1 cup (2 sticks) unsalted butter
• 1 ½ cups sugar
• 6 large eggs
• 1 cup unsweetened cocoa powder plus
• ½ cup blanched almonds, finely ground [optional]
• ½ tsp vanilla or other extract [e.g., orange, almond, mint] or 1 tsp flavored liqueur of your choice
  

Directions:

1. Preheat oven to 375°F and butter a 10-inch springform pan. [If no springform pan, then use a 10-inch round baking pan, lining bottom with a round of wax paper]. Separate eggs.
   

2. Melt chocolate with butter in a double boiler or in microwave, stirring until smooth. While chocolate is melting, beat egg whites until stiff. Remove chocolate mixture from heat and whisk in sugar. Add egg yolks and whisk well. Stir in ground almonds if using. Sift cocoa powder over chocolate mixture and whisk until just combined. Fold in egg whites.
   

3. Pour batter into pan and bake in middle of oven 35 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and remove from pan onto serving plate. Dust cake with cocoa powder or confectioner's sugar. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
   

Notes: [1] Very nice served with berries, fresh whipped cream, or sorbet. [2] When halving recipe, reduce baking time to 25 minutes. [3] If pressed for time or just lazy, don't bother with separating the eggs, just beat and add to chocolate-sugar mixture.

Source: Gourmet Magazine via Epicurious.com, with my own adjustments.

Bebimbap

Yield: 4 servings.
Time: About 1 hour

Ingredients:

• 1 cup short-grain rice, rinsed well and drained
• 1 medium zucchini, julienned, in 2-inch lengths
• 1 cup bean sprouts
• 1 cup packed spinach leaves
• 1 cup peeled and julienned daikon radish, in 2-inch lengths
• 1/4 cup peeled and julienned carrot, in 2-inch lengths
• 1 cup thinly sliced shiitake caps
• Salt
• 4 1/2 teaspoons dark sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sugar, plus a pinch
• 1 teaspoon toasted sesame seeds, plus a pinch
• 1/2 teaspoon soy sauce
• 1 teaspoon dried hot chili flakes
• 1 teaspoon vegetable oil
• 1 tablespoon Korean red chili sauce (gochujang) or other hot chili sauce, more to taste.

Directions:

1. Place rice in a medium saucepan and add 2 cups water. Place over high heat to bring to a boil, then reduce heat to low. Cover and cook until water is absorbed, about 25 minutes. Set aside.
2. While rice cooks, place another medium pot of water over high heat to bring to a boil. Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes. Rinse and pat dry with paper towels.
3. Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside. Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.
4. Place bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside. Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds. Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside. Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside.
5. Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick. Cook until it is crisp and golden on underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break crusty rice into several pieces. Add remaining rice. Arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots. Cook uncovered until well-heated through, 10 to 15 minutes. Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients. Serve hot.

Notes: [1] Vegetables may be prepared and stored, covered and refrigerated, for up to 2 days before serving. Also nice served with a fried egg on top, or with julienned poached tofu.

[2] To save time and trouble, you may want to skip dressing all the different vegetables with slightly different dressings; just sprinkle sesame seeds and sesame oil over the whole thing before baking.

Source: New York Times. Adapted from Eleazar Martinez, Bann and Woo Lae Oak SoHo.

Hungarian Goulash Soup (Gulyasleves)

Yield: 8 portions

Ingredients:

• 2 medium onions, minced
• 2 T oil
• 2 lb beef shank or chuck, cubed
• 2 t salt
• 1 T paprika
• 2 tomatoes, sliced
• 2 T flour
• 1 parsnip, diced
• 1 carrot, diced
• 1 green pepper, chopped
• 2 potatoes, cubed
• Salt
• Chopped parsley
  
  
• 1 egg
• Flour
• Salt
• Parsley, minced (optional)

Directions:

1. Saute the onion in fat until golden. Add the beef and stir until well browned.
   
2. Add salt, paprika, and tomatoes, and let simmer (adding a little water to prevent over-browning) for 30 minutes.
   
3. Sprinkle the flour over the meat, stir, and pour enough water to cover the meat well. Add carrot, parsnip, green pepper, and bring to a boil.
   
4. Turn to low heat and simmer for 10 minutes.
   
5. Add potatoes and more water, and salt to taste. Simmer until potatoes and meat are well cooked.
   
6. For pinched noodles, combine ingredients with enough flour to make a medium dough. Drop tiny noodles from a spoon into simmering soup. When the noodles float to the surface, they are done. (Alternatively, roll dough into thin rope, cut off 3/4 inch pieces to drop in the soup)
7. Boil a few minutes longer with the chopped parsley; serve in a deep bowl.

Source: RecipeSource.

Jamaican Rice And Peas

Yield: 4 servings

Ingredients:

• 1 1/2 c dried kidney beans, soaked overnight
• 1 clove garlic, crushed
• 1/2 c unsweetened coconut milk
• 2 scallions, chopped
• 2 sprigs fresh thyme
• 1 whole scotch bonnet chili (or substitute several cayennes)
• 2 c rice
• Salt and pepper to taste

Directions:

1. Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic.
   
2. Return the beans and the three cups liquid to the pot (if there's not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice.
   
3. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir with fork and serve.
   

Source: RecipeSource.

Quick Tomato Sauce

Yield: Dresses 3/4 pound pasta; serves 3.

Ingredients

• 1 (28-ounce) can diced tomatoes or 1 can whole tomatoes ( not packed in puree or sauce)
• 2 medium cloves garlic , peeled
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons coarsely chopped fresh basil leaves (about 8 leaves)
• 1/4 teaspoon granulated sugar
• 1 1/2 teaspoons table salt
• 3/4 pound pasta

Instructions

1. If using diced tomatoes, go to step 2. If using whole tomatoes, drain and reserve liquid. Dice tomatoes either by hand or in workbowl of food processor fitted with metal blade (three or four 1/2-second pulses). Tomatoes should be coarse, with 1/4-inch pieces visible. If necessary, add enough reserved liquid to tomatoes to total 2 cups.
2. Process garlic through garlic press into small bowl; stir in 1 teaspoon water (see note above). Heat 2 tablespoons oil and garlic in 10-inch sauté pan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil, sugar, and 1/2 teaspoon salt.
3. Meanwhile, cook pasta until al dente in large pot of boiling, salted water. Reserve 1/4 cup cooking water; drain pasta, and transfer it back to cooking pot. Mix in reserved cooking water, sauce, and remaining oil and salt; cook together over medium heat for 1 minute, stirring constantly, and serve immediately.

Notes: okay to stretch to cover 1 lb pasta. Cooking pasta in sauce at the end is the key.

Variations:

• Bacon and Parsley: Saute garlic with 1/2 t red pepper flakes, using bacon fat instead of olive oil, Add 4 oz crumbled cooked bacon and 2 T chopped parsley along with sugar and salt, omitting basil.
  
  
  
• Vodka and Cream: Saute garlic with 1/2 t red pepper flakes. Add 1/2 cup vodka to tomatoes 5 minutes into simmering, Stir in cream and ground black pepper to taste along with basil, sugar, and salt. Using immersion blender or food processor, pulse to a coarse puree. Return sauce to heat; simmer over medium heat to thicken, 2 to 3 minutes.
  
  
• Anchovy and Olives: Add 1/2 t red pepper flakes and 3 minced anchovy fillets with garlic; substitute 1/4 minced parsley for basil. When cooking pasta in sauce, add 1/4 cup kalamata olives, pitted and sliced, and 2 T capers, drained.
  

Source: Cooks Illustrated, May 1997.

Apple Crisp

Time: 1 hour

Yield: 8x8 pan

Ingredients:

• 6 tablespoons all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 3/4 cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand) (about 3/4 cup)
• 2 1/2-3 pounds fruit of choice (6 cups cut)
• 1/4 cup granulated sugar
• 1 1/2 T fresh lemon juice and 1/2 t grated lemon zest from one lemon

Method:

1. For the topping: Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade.
   
2. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts.
   
3. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes.
   
4. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.)
   
5. Refrigerate mixture while preparing fruit, at least 15 minutes.
6. Toss cut fruit, sugar, lemon juice, and zest (along with 1 tablespoon quick-cooking tapioca if using plums as fruit) in medium bowl.
7. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate.
   
8. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer.
   
9. Serve warm or at room temperature.

Variations:

• APPLE-RASPBERRY CRISP
  
  Follow recipe for Apple Crisp, reducing amount of cut apples to 5 cups (about 3 medium Granny Smith and 2 medium McIntosh) and adding 1 cup rinsed fresh raspberries to fruit mixture.
  
  
• PEACH-BLUEBERRY CRISP
  
  Follow recipe for Peach Crisp, reducing amount of cut peaches to 5 cups (about 5 medium peaches) and adding 1 cup rinsed fresh blueberries and 1 tablespoon quick-cooking tapioca to fruit mixture.

Source: Cooks Illustrated.

Borscht

Time: About 1 hour, plus chilling

Yield: 4 servings.

Ingredients:

• 2 pounds red beets, peeled
• 1 large onion, peeled
• 1 bunch fresh dill, stems removed and tied in a bundle
• Salt and pepper to taste
• Lemon juice to taste
• 4 hard-cooked eggs, peeled and quartered, optional
• 1 firm medium cucumber or half an English cucumber, diced, optional
• 4 medium red or white new potatoes, boiled until tender and kept hot, optional
• Sour cream

Method:

1. Grate beets and onion together on a box grater or food processor outfitted with basic blade (pulse carefully) or grating disk. Place mixture in large saucepan with dill-stem bundle and 6 cups of water to cover.
2. Bring to a boil, then adjust heat so liquid simmers steadily but not violently, until beets are tender, 15 to 20 minutes. Add salt and pepper, remove dill stems, and chill.
3. When soup is cold, taste and add lemon juice, salt and pepper as necessary. Chop as much of the dill fronds as you would like for garnishing.
   
4. Serve borscht in bowls, with garnishes of your choice and the dill. Pass sour cream at table.

Variations: Beat hot soup into beaten egg, 1/4 cup at a time, before chilling.

Source:: The Minimalist.

Tofu With Spinach Sauce

Time: 40 minutes

Yield: 4 servings.

Ingredients:

• 1 1/2 pounds spinach
• 12 ounces firm or extra-firm tofu
• 2 tablespoons butter or oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 3 dried chilies
• 2 tablespoons garam masala or curry powder
• Salt to taste
• 1/2 cup yogurt
• 1 1/2 cups light cream or half-and-half.

Directions:

1. Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
2. Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
3. Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
4. Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.

Variations:

• Spinach sauce: In Step 4, omit tofu. Purée mixture with 1/2 cup remaining cream. Add squeeze of lime juice. Serve with grilled meat, poultry, fish or vegetables.

Source: NYT / The Minimalist.

Fruit Compote

Time: 90 minutes plus chilling time
Yield: 8 servings

Ingredients:

• 2 cans dark cherries, with juice
• 2 cans slices peaches, drained and cut in chunks
• 1 c dried apricots
• 1/2 c prunes
• 1 1/2 T orange rind
• 1 1/2 T lemon rind
• 1/2 c orange juice
• 1/4 c lemon juice
• 3/4 c brown sugar

Method:

• Bake for 1 hr at 300°, finish another 15 minutes at 325°, then cool.
  

Notes: A little less sugar will do. Best after marinating in refrigerator for 1 day.

Source: Rena Uviller.

Swedish Apple Cake

Time: 45 minutes
Yield: 8 servings.

Ingredients:

• 7 oz butter
• 1 cup granulated sugar
• 3 eggs
• 1.5 cups flour
• 3/4 teaspoons baking powder
• 3 tablespoons sour cream or heaving whipping cream
• Apples, bread crumbs, cinnamon, sugar

Method:

1. Beat the butter and sugar until the mixture is white and fluffy.
2. Stir in the eggs, one at a time.
3. Mix together the flour and baking powder and stir into butter/sugar/egg mixture.
4. Add cream.
5. Grease a round baking pan with melted butter and sprinkle the bottom and sides of the pan with bread crumbs. Pour in the dough.
6. Cover the dough with thin slices of apple (any kind; we use Granny Smiths). Sprinkle with sugar and cinnamon.
7. Bake cake in a 400-degree oven for about 30-35 minutes (test with a toothpick).

Source: Ingmar Nyman.

Clafouti

Ingredients:

• 1¼ c milk
• 1/3 c sugar plus more for sprinkling
• 3 eggs
• 1 T vanilla
• 1/8 t salt
• ½ c flour
• 3 c cherries

Directions:

1. Blend batter ingredients for 1 minute.
2. Pour 1/4" layer into 8-cup baking dish; set over moderate heat 1 minute until it sets.
3. Remove from heat, add cherries, sprinkle with up to 1/3 sugar, add rest of batter, and return to oven at 325° till done.

Variations:

1. Marinate cherries in 1/4 c kirsch or cognac, and reduce milk by same amount.
2. Use 3 c pears with 1/4 c liqueur.
3. Use 3 c blueberries, and increase flour to 1 cup.

Source: Julia Child.

No-fuss Pie Crust

For a one crust pie:

• 1 1/4 c all purpose flour (plus extra for dusting)
• 1/2 t salt
• 1 T sugar
• 6 T chilled, unsalted butter, cut into 1/4" bits
• 4 T chilled Crisco
• 3-4 T Water

For a two crust pie:

• 2 1/4 c flour (+ extra)
• 1 t salt
• 2 T sugar
• 11 T chilled unsalted butter, cut into 1/4" pieces
• 7 T chilled Crisco
• 1/3 - 3/8 c ice water

Directions:

1. In a food processor fitted with the steel blade, mix flour, salt, & sugar.
2. Scatter butter pieces over flour mixture, and toss to coat the butter with a little flour.
3. Cut butter into flour with five one-second pulses.
4. Add Crisco, and cut in with three to four more one-second pulses until the mixture is pale yellow and resembles coarse cornmeal.
5. Turn mixture into bowl.
6. Sprinkle all but 1 T water over the mixture and use a rubber spatula to mix it in using a folding motion.
7. Press on dough with the spatula to make it hold together.
8. If *absolutely necessary*, add the last tablespoon of ice water.
9. Finally, you can touch it with your hands long enough to form it into a ball (for a 2-crust pie, separate it into two portions, one about 3/5 and the other about 2/5), and flatten the ball(s) into a 4" diameter disk.
10. Wrap in plastic wrap and chill for 30 minutes to an hour.
11. Remove (one disk of) dough from the refrigerator, let it sit for 5 minutes to warm up, then roll it out.(If dough is too sticky, try rolling it out inside a floured plastic bag, upending the pastry-plus-bag into a pie dish.)(Do the usual with the top crust.
12. For the standard fruit pie, bake it at 400 degrees for the first 25 to 30 minutes, and at 350 degrees for the remaining half hour).

Tofu Pumpkin Pie

Ingredients:

• 16 oz silken tofu
• 2 t cinnamon
• 2/3 c honey
• 1 t nutmeg
• 2 egg whites
• 1/2 t each allspice, ginger, cloves
• 1 3/4 c pumpkin (1 can)
• 1/4 t salt

Directions:

1. Blend tofu till smooth, add other ingredients and blend.
2. Pour into 9" pie shell, and bake 1 hour at 400°.

Source: Rubinoff/Karcz.

Biscotti di Prato

Ingredients

• 2.5 c flour
• 3/4 c sugar
• 1 t baking powder
• 1 t grated orange peel
• 1/2 t baking soda
• 1.5 t vanilla
• 1 t salt
• 1 c chopped toasted almonds
• 4 eggs, at room temperature

Directions:

1. Preheat oven to 325°; butter and flour a large baking sheet.
2. Beat eggs with sugar till light and foamy, then beat in orange peel and vanilla.
3. Sift together other dry ingredients and stir in. Stir in almonds.
4. Shape dough into two 14x2" logs about 2" apart, and smooth with spatula.
5. Bake 30 minutes or until golden.
6. Remove and reduce heat to 275°, and cool ten minutes.
7. Transfer logs to cutting board and cut diagonally into 1/2" slices.
8. Stand slices upright on baking sheet, about 1/2" apart, and bake 30 minutes.

Yield: 4 dozen.

Source: Detroit Free Press.

Brownies

Ingredients:

• 4 squares unsweetened chocolate
• ¾ c (1.5 sticks) butter
• 1 c flour
• 2 c sugar
• 1 c chopped nuts (optional)
• 3 eggs
• 1 t vanilla

Directions:

1. Heat oven to 350° (325° for glass dish).
   
2. Microwave chocolate and butter 2 minutes, stir till melted.
3. Stir in sugar till well blended; stir in flour and nuts; spread in greased foil-lined pan.
4. Bake 30-35 minutes or till toothpick comes out w/fudgy crumbs. Do not overbake.

Variation:

• Cream cheese brownies. Use 4 eggs, and top brownie mixture with 1 package cream cheese mixed with 1/2 c sugar and 2T flour, swirling with knife to marbleize.

Source: Bakers' Chocolate.

Potato Latkes

Yield: approximately 14 3-inch pancakes 

Ingredients

• 2 pounds Yukon Gold or russet potatoes, peeled
• 1 medium yellow onion, peeled and cut into eighths
• 1 large egg
• 4 medium scallions, white and green parts, minced
• 3 tablespoons minced fresh parsley leaves
• 2 tablespoons matzo meal
• 1 1/2 teaspoons salt
• Ground black pepper
• 1 cup vegetable oil for frying

Method

1. Grate potatoes in food processor fitted with coarse shredding blade. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. 
2. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. 
3. Let potato liquid stand until starch settles to bottom, about five minutes. Pour off liquid and discard, leaving starch in bowl. Beat egg, then potato mixture and remaining ingredients (except oil), into starch.
4. Meanwhile, heat 1/4-inch depth of oil in 12-inch skillet or sauté pan over medium-high heat until shimmering but not smoking. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into 1/2-inch thick disc, in oil. Press gently with nonstick spatula; repeat until five latkes are in pan.
5. Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about three minutes. Turn with spatula and continue frying until golden brown all over, about three minutes more. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after every second batch.
6. Season with salt and pepper to taste and serve immediately.

Notes: 

• Key technique is 50-50 mixture of grated and minced potatoes. Draining liquid from potatoes is also important. 
• Cooled latkes can be covered loosely with plastic wrap, held at room temperature for 4 hours, transferred to a heated cookie sheet and baked in a 375-degree oven, until crisp and hot, about 5 minutes per side. Or, they can be frozen on cookie sheet, transferred to zipper-lock freezer bag, frozen, and reheated in a 375-degree oven until crisp and hot, about 8 minutes per side. 

 Source: Cooks' Illustrated

Flageolets a La Bretonne

Yield: Serves 4.

Time: 1 hr.

Ingredients

• 9 oz flageolet beans
• 4 plum tomatoes, chopped
• 2 T olive oil
• 1 bay leaf
• 2 yellow onions [1 whole, 1 chopped]
• 2 cloves
• 1/2 t of thyme, rosemary, savory
• 2 cloves garlic, minced

Method

1. Put beans in cold water and bring to boil.
2. Drain and replace water and bring to boil with bay leaf, and the whole onion studded with cloves.
3. Simmer 40 min. or till beans are smooth.
4. While beans cook, saute onions in oil till translucent.
5. Add garlic and spices and cook 2 min. while stirring.
6. Add tomatoes, and when temperature is restored reduce heat, cover, and cook 30 min.
7. Stir in beans gently, adding salt if desired.
8. Serve warm or hot, with crusty bread, salad, and light red wine.

Source: Dean and DeLuca.

Lemonade

Yield: 3 quarts

Ingredients

• 2 c lemon juice (about 6-7 lemons)
• 1/2 to 2/3 c sugar
• 1/3 c honey (preferably orange blossom)

Method

1. Put 1 cut-up lemon rind, honey, and sugar in saucepan with 1 c water, boil to syrup for as long as it takes to finish squeezing juice.
2. Strain if necessary, add juice and 1 c cold water.
3. Chill and use as concentrate, or add 2 more c water and pour into 3 qt pitcher filled with ice.
   

Variations:

• For limeade: substitute additional sugar for honey, and omit rind when making sugar syrup.
  

Source: Jessica Litman.

Carrot-Fennel Soup

Yield: Four servings.

Ingredients

• 1 bunch scallions
• 5 oz diced potatoes
• 5 oz fennel bulb
• 5 c stock
• 1 celery stalk
• 4 T cream
• 1 lb grated carrots
• 4 T parsley for garnish
• ½ t cumin

Source: 20 Minute Recipes (Sulami/Feinberg).

White Bean and Escarole Soup

Yield: 10 cups. Serves 4-6.

Time: 3 hrs.

Ingredients

• 1 lb white beans
• 1/2 c olive oil
• 4 cloves
• 1 lb escarole
• 2 onions
• 4 c (chicken) broth
• 1 bay leaf
• 1 large tomato, seeded and chopped
• 2 cloves garlic, chopped

Method

1. Soak beans 1 hr and drain. Stud an onion with the cloves and simmer with beans, bay leaf, and 2" covering of water for 90 minutes.
2. Saute other onion and garlic in 1/3 c of the oil till onion is golden.
3. Add escarole and saute till bright green. Stir broth into beans, cool 15 min and puree with escarole.
4. Saute tomato in remaining oil for 1 minute, and use as garnish.

Source: Gourmet.

Mushroom Barley Soup

Yield: 9.5 cups. Serves 4-6.

Time: 1.5 hrs.

Ingredients

• 2 onions, chopped
• 1/2 t thyme
• 1/3 c olive oil
• 1/2 c pearl barley
• 3 carrots, chopped
• 5 c (chicken) broth
• 1 green pepper, chopped
• 2 t cornstarch
• 1 T paprika
• 1/4 c lemon juice
• 1.5 lbs sliced mushrooms
• 3 T chopped dill
• 1/2 oz dried sliced mushrooms

Method

1. Saute onions till soft; add carrot, pepper and paprika, and cook 1 minute stirring. Stir in mushrooms, thyme, barley, broth, and 4 c water.
   
   
2. Simmer for 50 minutes or till barley is tender.
   
   
3. Dissolve cornstarch with lemon juice, and stir into soup with dill.
   
   
4. Boil and stir until thickened slightly.

Source: Gourmet.

Moroccan Poached Fish

Time: 1 hr

Yield: 4-6 servings

Ingredients:

• 3 T olive oil
• 2 T chopped parsley
• 1 onion, chopped
• 8 garlic cloves, minced
• 2 T tomato paste
• 1 t cumin
• 1 t coriander
• 1/2 t salt
• 1 t paprika
• 1/2 t hot pepper flakes or cayenne
• 1 1/2 c water
• 2 lbs flat fish fillets [grouper, roughy, etc.]

Method:

1. Saute parsley, onion and garlic till onion is translucent.
2. Add all other ingredients besides fish, and heat till mixed well.
3. Put fish in shallow baking dish and pour sauce over it. Bake at 350 degrees for 30 minutes.

Source: Joan Nathan, Jewish Cooking in America

Baked Ziti

Time: 1 hour

Yield: 6 portions

Ingredients:

• Salt and pepper
• 1 pound Italian sausage, or ground meat of any type, or a combination
• 1 large onion, diced
• 1 tablespoon minced garlic, optional
• 1 28-ounce can tomatoes, chopped, with liquid
• 1 pound ziti or other large cut pasta
• 1 pound mozzarella, grated or chopped
• Olive oil or butter as needed
• 1/2 cup freshly grated Parmesan, optional.

Method:

1. Bring large pot of water to boil; salt it. Heat oven to 400 degrees.
2. Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir, cook another 2 minutes undisturbed, then add the onion and garlic, if using. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick.
3. Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes.

Source: The Minimalist.

Pan-Grilled Corn with Chile

Time: 20 minutes

Yield: 4 servings

Ingredients for basic recipe:

• 6 ears of corn, shucked
• 1 tablespoon corn oil
• 1 jalapeño or ½ habañero chile, stemmed, seeded and minced, or ½ teaspoon dried red chili flakes
• Salt
• Fresh chopped fresh cilantro leaves for garnish
• Lime wedges, optional

Method:

1. Stand an ear of corn in a shallow bowl, stem-side down. With a knife, slice kernels off from top to bottom until all are removed. Continue with every ear.
2. Put a large skillet over high heat and add oil; a minute later, add corn and chilies. As corn cooks, shake pan to distribute it so that each kernel is deeply browned on at least one surface
3. Remove skillet from heat, then add salt to taste. If you are serving immediately, stir in the cilantro and squeeze a little lime juice over top (pass more lime at the table). Or reserve corn for use in other recipes here.

Variations:

• Corn Salad with Avocado. Also requires: 1 small red onion, chopped;½ red bell pepper, chopped; 1 teaspoon mild chile powder; salt and pepper; 1 medium tomato, cored and diced; 1 medium ripe avocado, peeled and chopped; fresh squeezed lime juice to taste; fresh chopped fresh cilantro leaves for garnish.
  
  While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.
  
  
• Corn Salad with Black Beans and Tomato. Also requires: 1 clove garlic, minced; 1 ½ cups cooked or canned black beans, rinsed, drained and at room temperature; 2 ripe medium tomatoes, cored and diced; fresh squeezed lime juice to taste; fresh chopped fresh cilantro leaves.
  
  
• While corn is still in skillet, but with heat off, stir in the garlic and let sit for a minute. Combine in a bowl with remaining ingredients. Taste and adjust seasoning and serve.
  
  
• Grilled Corn and Peach Salsa. Also requires 4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths; 4 ripe peaches, pitted and chopped, with their juices; ½ large red onion, chopped; 1 tablespoon minced or grated ginger; ¼ cup chopped Thai or other basil or mint; fresh squeezed lime juice to taste; salt and freshly ground black pepper.
  
  
• While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.

Source: The Minimalist.

Pasta with Zucchini, Ricotta and Basil

Time: 30 minutes

Yield: 4 to 6 servings

Ingredients:

• Salt and pepper
• 1/4 cup extra virgin olive oil
• 3 or 4 small-to-medium zucchini, about 1 pound, rinsed and cut into 1/4- to 1/2-inch dice
• 1 teaspoon minced garlic, or more to taste
• 1 pound penne or other cut pasta
• 1 cup good ricotta cheese
• 1 cup basil leaves, washed, dried and torn or chopped
• 1/2 cup or more freshly grated Parmesan, optional.

Method:

1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium-high heat; when hot add zucchini, along with a large pinch of salt and a sprinkling of pepper. Cook, stirring occasionally, until zucchini begins to brown, then lower heat and cook until it is quite tender, about 15 minutes total. About 5 minutes before it is done, stir in garlic and begin to cook pasta.
2. While pasta cooks, warm a serving bowl and put ricotta in it, along with about half the basil. When pasta is tender but not mushy, remove and drain it, reserving about a cup of its cooking liquid. Use as much of this liquid as necessary, a bit at a time, to thin ricotta until it reaches a saucy consistency. Toss with pasta, zucchini, remaining basil and Parmesan, if you are using it, then taste and adjust seasoning. Serve.

Notes: Dry zucchini before frying if it is to get really brown.

Source: The Minimalist, July 13, 2005

Steamed Lamb Shanks, Moroccan Style

Time: 2 hours or more

Yield: 4 servings.

Ingredients:

• Salt and pepper
• 2 teaspoons cumin seeds
• 1 tablespoon coriander seeds
• 3 cardamom pods
• 1 teaspoon turmeric
• 2 cloves
• 2 or 3 dried chilies, or about 1 teaspoon crushed red chili flakes
• 1 small cinnamon stick (3 inches or less)
• 2 tablespoons chopped ginger
• 2 tablespoons chopped garlic
• Juice of ½ lime
• 4 lamb shanks, each a pound or less
• Chopped cilantro leaves for garnish
• Lime wedges

Method:

1. To rig a steamer, take a pot large enough to accommodate shanks, not necessarily in one layer. Find another, considerably larger pot with a snug-fitting cover that will hold the first with room to spare. In the larger pot, build a platform 2 or 3 inches high; you can use ramekins, small bowls, whatever you like, as long as it's reasonably stable.
2. In the smaller pot, combine the salt, pepper, cumin, coriander, cardamom, turmeric, cloves, chilies, cinnamon, ginger, garlic and lime juice to make a paste. Toss lamb shanks with this paste until well covered. Put pot on platform in larger pot; add water to larger pot until it just about reaches the bottom of smaller pot. Cover, turn heat to high, bring to a boil and adjust heat so mixture simmers steadily. Check every half hour or so, turning shanks occasionally and making sure water level is adequate.
3. Lamb shanks are done when very tender and falling from bone, about 1 1/2 to 2 1/2 hours. You can garnish with cilantro and serve with lime wedges, or you can refrigerate for a day or two and reheat before garnishing and serving.

Source: The Minimalist, October 26, 2005.

Ma-Po Tofu

Yield: 4 servings

Time: 20 minutes

Ingredients

• 1 tablespoon peanut or other oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 2 T chili bean sauce
• 2 T black bean sauce
  
• 1/4 to 1/2 pound ground pork, turkey,chicken or TVP
  
• 1/2 cup chopped scallions, green part only
• 1/2 cup stock or water
• 1 pound soft or silken tofu, cut in 1/2-inch cubes [optional: poached first in water]
  
• 2 tablespoons soy sauce
• Salt to taste
• Minced cilantro and ground Szechuan peppercorns for garnish, optional

Method

1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Source: Mark Bittman and commenters, The New York Times, 2/4/09

Crunchy Granola

Yield: About 8 cups (at least 16 servings)

Time: 40 minutes

Ingredients

• 6 cups rolled oats (not quick-cooking or instant)
• 2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
• 1 cup dried unsweetened shredded coconut, optional
• 1 teaspoon ground cinnamon, or to taste
• Dash salt
• 1/2 to 1 cup honey or maple syrup, or to taste
• 1 cup raisins or chopped dried fruit, optional

Method

1. Preheat oven to 350 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
   
   
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.

Notes

• Add nuts after 10-15 minutes in over to avoid burning.

Source: Mark Bittman, The New York Times, January 9, 2009

Chicken With Rice

Yield: 4 to 6 servings

Time: 30 minutes

Ingredients

• 3 tablespoons olive oil
• 2 medium onions, about 8 ounces, peeled and sliced
• Salt and freshly ground black pepper
• 1 chicken, cut up into serving pieces
• 1 1/2 cups white rice
• Pinch saffron, optional
• Freshly minced parsley or cilantro for garnish
• Lemon or lime wedges

Method

1. Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
2. Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
3. Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

Variations

• You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sauteing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.

Source: Mark BIttman, The New York Times, 2/23/09

Cranberry Relish

Time: Overnight

Yield: 1 1/2 pints

Ingredients:

• 2 cups raw cranberries
• 1 small onion
• 1/2 cup sugar
• 3/4 cup sour cream
• 2T red horseradish

Method:

1. Grind the cranberries & onion together. Add remaining ingredients and mix. Put in a plastic container and freeze.
   
2. Thanksgiving morning (or even the night before), move the container from the freezer to the refrigerator compartment to thaw (it should still have some little icy slivers left). The relish will be thick, creamy, and shocking pink.

Source: James Beard, via Susan Stamberg on NPR's All Things Considered.

Tzimmes

Time: 3 hours

Yield: 12 servings

Ingredients: [all quantities approximate and may be varied according to taste]

• 2 lbs carrots, peeled and cut into 1" pieces
• 2 lbs sweet potatoes, peeled and cut into 1" pieces
• 1/2-3/4 c prunes, chopped coarsely
• 1/2-3/4 apricots, chopped coarsely
• 1 large onion, chopped
• 3 T vegetable oil
• 1 c apple cider
• 2 T honey [if desired]
  
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/8 t tabasco sauce [more if desired]
  

Method:

1. Saute onions in oil until soft; add dried fruit and cook over low-to-medium heat 5 minutes. Add apple cider, honey and spices and bring to simmer, stirring to deglaze pan. Simmer for 5 minutes, turn off heat.
   
   
2. Add vegetables, and stir to distribute evenly with syrup and cooked fruit.
   
   
3. Cover and transfer to 350 degree oven, bake for 1 hour. After an hour, remove lid, stir again, and return to oven to bake uncovered for additional 1/2 hour.

Notes: Can be cooked longer, but be sure not to let it dry out; add additional cider or water if it does.

Gefilte Fish Terrine

Time: 1 day

Yield: 24 servings.

Ingredients:

• 4 lbs ground white fish
• 2 lbs ground pickerel
• 3 large onions, grated finely
• 1/2-3/4 c finely grated carrots
• 4 eggs, separated
• 2 T oil
• 1/3 c water
• 1-2 T pepper, any color
• 1-3 T kosher salt

Method:

1. Separate eggs, whip egg whites, and mix ingredients together, adding more water if needed to get proper consistency. Spread into oiled bundt or loaf pan, and place into larger pan containing 1 1/2 inches of water. Bake 1 1/2 hours in 325 degree oven.
   
2. Cool, cover, and refrigerate overnight. To unmold, place pan in hot water for 1 minute, place plate on top, and turn upside down. Garnish with horseradish, beets, and boiled carrots.

Notes: Servings are very generous; taste is very delicate compared to traditional. If you like it a bit more traditional, maybe increase proportion of carp relative to whitefish, add salt to taste.

Source: Fiddler in the Kitchen, via Andie Barenholtz.

Provencal Haroseth

Total time: 1 1/2 hours
Yield: about 2 cups

Ingredients:

• 2 cups dry red wine
• 1/2 cup sugar
• Grated rind and juice of 1/2 orange
• 1 pound dried figs
• 1 1/2 teaspoons ground cardamom.

Method:

1. In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
2. Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
3. In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

Notes: Use less cardamom if you find it too strong. It sets when it cools, so don't cook down too much.

Source: Joan Nathan, New York Times, April 16. 1997