Classic sour dill pickles

Yield:

• 1 gallon pickles

Time:

• 30 minutes active, 7 days inactive.

Difficulty:

• Easy

Ingredients

• 5 pounds whole unpeeled Kirby cucumbers (the smaller the better)
• ½ gallon filtered water [1892 grams]
• ½ cup kosher salt
• 1 cinnamon stick
• 3 bay leaves (dried or fresh)
• 1 dried whole chile pepper
• 1 teaspoon whole coriander seeds
• 1 teaspoon yellow mustard seeds
• 1 teaspoon whole black peppercorns
• ½ teaspoon whole cloves
• ¼ bunch fresh dill, washed (leave the
• stems on)
• 1½ heads garlic, cloves separated and crushed

Instructions

1. If desired, fill a large bowl or bucket with ice and water and place the cucumbers in it. Let sit for 45 minutes or up to 5 hours. This helps firm the cucumbers so they retain crunch during the fermentation process, but it’s not absolutely necessary. 
2. Fill a large ceramic crock or glass jar (gallon-size is ideal) halfway with the filtered water. Add the salt and stir until it has dissolved. 
3. Add the remaining ingredients to the salted water, then add the cucumbers. Make sure the spices, herbs, and garlic are not simply floating on the surface. 
4. Create a seal: If fermenting in a crock, use a plate or a wooden board to force the vegetables beneath the brine. If necessary, top with a clean glass growler or jar filled with water to ensure that the weight applies pressure on the vegetables, keeping them submerged. It fermenting in a jar, use a smaller jar filled with water to do the same. . Cover with a towel to keep out dust and hugs. 
5. Let the soon-to be-picklcs sit at room temperature for 3 to 7 days. The longer they sit and ferment, the sourer they will become. At a stable room temperature, half sour pickles should take 2 to 3 days to ferment and full sour pickles should take 5 to 7 days (the amount of time may vary based on air temperature and even elevation) . You’ll notice that the pickles will turn paler as they ferment. 
6. Once the pickles reach the desired flavor, remove any white yeast or mold (or moldy pickles) from the top of the vessel and discard them. Yeasts and molds are a natural part of the process and typically occur only on the surface, where oxygen meets the vegetables. Don’t worry.  Pack your pickles into smaller glass jars, then cover completely with brine and place directly in the refrigerator. They will keep in the refrigerator for up to 6 months.

Notes:

• To keep pickles crisp, you can [1] add grape, tea, or horseradish leaves to the pickling solution, [2] ferment in a cool location, [3] trim off the blossom end, [4] puncture skin if thick, [5] add a small amount of calcium chloride (¼ t per gallon)
• A Ziploc bag filled with brine and placed on top of the pickles also helps ensure an anaerobic seal. 
• Ideal brine is 3-4% salt by weight (35g / liter of water, or 132g /gallon). 

Variations:

• Add turneric to improve final color

Source: Gefilte Manifesto.

Eggplant with Red Potatoes

Yield:  4 to 6 servings

Time: under 45 minutes

Difficulty: easy

Ingredients:

• 3 tablespoons peanut oil or melted ghee (page 41)
• 2 teaspoons cumin seeds
• 2 tablespoons ground coriander
• ¼ teaspoon ground turmeric
• 1 teaspoon salt or to taste
• 1 large oval eggplant (about 1 pound), cut into 3/4-inch pieces
• 2 large red potatoes (or any kind), cut into 1/2-inch pieces
• 1 to 3 fresh green chile peppers, such as serrano, minced with seeds
• 1 teaspoon amchur (mango powder - see notes)
• ½ cup finely chopped fresh cilantro, including soft stems
• ½ teaspoon garam masala

Instructions

1. Heat the oil in a large cast iron or nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then add the eggplant, potatoes, and green chile peppers. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.
2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 to 25 minutes. Stir every 3 to 4 minutes.
3. Add the mango powder and cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Notes:

• Use any kind of eggplant - especially nice with the small egg-sized ones found in Indian groceries, which can simply be quartered.
• Mango powder (amchur) is available at Indian groceries or online at Penzeys – you can leave it out, but the sour-savory flavor gives this dish [and others] an extra kick.  Maybe one could use tamarind instead - I haven't tried. 
• Potatoes take longer to cook than eggplant, so unless you like very soft eggplant, add the potatoes and cook for about ten minutes before you add the eggplant.

Variations:

Source: Neelam Batra, 1000 Indian Recipes

Gazpacho

Yield: Serves 6

Ingredients

• 4 c [2 lbs] chopped ripe tomatoes
• 1 c peeled seeded cucumber
• ½ c finely diced red onion
• ½ c diced green pepper [replace with red]
• 1 jalapeno pepper, minced
• 3T olive oil
• 1T sherry vinegar
• 2 t salt
• ¼ t ground pepper
• 1T minced dill 
• 2 c chilled tomato juice

Notes:  Dill and jalapeno make the difference.  If available, use red pepper instead of green for less bitter taste.

Variations:

• Add Worcestershire sauce and tabasco to taste
• Add 1 c fresh bread crumbs for authenticity and a more substantial dish.
• Garnish with minced cucumber, bell pepper, radish, etc.

Source: Brendan McDermott.

Szechuan Celery and Tofu Salad

Time: 20 minutes, plus resting time
Yield: 4 servings.

Ingredients

• 1 cup peanut oil
• 1 piece ginger, 2 inches long, cut into 3 or 4 slices
• 1 piece cinnamon, 3 inches long
• 3 cloves
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4 star anise
• 1 tablespoon Sichuan peppercorns
• 1/4 cup red chili flakes, or more to taste
• Salt
• 1 bunch Chinese celery, thinly sliced
• 4 to 6 ounces pressed tofu, thinly sliced or julienned.

Instructions

1. Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
2. Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
3. Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.
   

Notes:  

• Spiced oil keeps indefinitely in fridge.  
• If you can get Chinese celery, the flavor and texture is far superior.

Source:  The Minimalist, 8/4/10. Adapted from Szechuan Gourmet, Manhattan.

Hummus Masabacha

Yield:  4 cups


Time: 75 minutes plus overnight soaking 


Ingredients

• 1/2 pound dried chickpeas
•  1 tablespoon baking soda
•  7 large garlic cloves, unpeeled
•  1/2 cup extra-virgin olive oil
•  1/4 teaspoon ground cumin, plus more for garnish
•  1/2 cup tahini, at room temperature (see Note)
•  1/4 cup plus 1 tablespoon fresh lemon juice
•  Salt
•  Paprika, for garnish
•  1/4 cup chopped parsley
•  Pita bread, for serving

Instructions

1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. 
2. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
3.  In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
4. In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
5. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
6. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. 
7. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

Notes: 

• Next time try with a little less oil, or with more lemon juice in the tahini sauce, which is very thick when whipped in food processor. 
• The ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days. 
• Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.
  

Variations:

• Garnish with pureed red peppers, fresh herbs, toasted pine nuts and zaatar, boiled eggs, fava beans, hot sauce.

Source:  http://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009

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.

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.

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.