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.

Pasta e Fagioli

Time: 1 hour 40 minutes, plus overnight soaking of beans

Yield: 4 servings.

Ingredients

• 1/2 pound dried cannellini beans
• 1/2 teaspoon baking soda
• 1 celery stalk, halved
• 1 bay leaf
• 1/2 onion
• 3 canned San Marzano tomatoes, seeds removed
• 3 tablespoons extra-virgin olive oil
• Salt
• 2 garlic cloves, very thinly sliced
• 1/2 cup chopped Italian parsley, plus more for garnish
• 1/2 pound dry tubetti or ditalini pasta
• Cracked pepper, for garnish.

Instructions

1. Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf. Soak them for 24 hours.
   
2. Drain and rinse well. Place in a pot and add cold water to two inches above the beans. Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
   
3. Bring a large pot of lightly salted water to a boil. Meanwhile, drain the beans, reserving 1 cup of the cooking liquid. Discard the celery, onion, and bay leaf. In a soup pot over low heat, sauté the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to sauté until garlic is light brown, 1 or 2 more minutes. Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body. Bring to a simmer.
   
4. When the water has reached a boil, add the pasta and cook for half the time called for on the package. Drain the pasta and add it to the beans, reserving the cooking water. Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
   
5. Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil. Serve immediately or the pasta will absorb the broth.
   

Source:  New York Times.  Adapted from Emilio Vitolo, Emilio’s Ballato, Manhattan

Eggplant Caviar

Yield:  2.5 cups [4 servings]

Ingredients

• 1 medium eggplant
• 1 T olive oil
• Juice of ½ lemon
• Salt to taste
• ½ chopped tomato [optional]

Instructions

1. Roast eggplant for 30 minutes at high heat [450°] Let cool, peel, and mash over colander.
2. Stir in other ingredients

Notes:  Super easy, low cal.


Variations:

• Moroccan seasonings: add 1 clove crushed garlic, cumin, ¼ T harissa, 3T cilantro

Source: Claudia Roden

Shakshuka

Yield: 6 servings

Time: 1 hour

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 green bell pepper, cut into 1/2-inch dice
• Salt
• 1 teaspoon sweet smoked paprika
• 1 teaspoon ground coriander
• 1 tablespoon harissa
• 1 tablespoon tomato paste
• One 28-ounce can diced tomatoes
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 6 large eggs
• Pitas or crusty bread, for serving

Instructions

1. In a large skillet, heat the olive oil. Add the onion and bell pepper, season with salt and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the paprika and coriander and cook until fragrant, about 1 minute. Stir in the harissa and tomato paste and cook over low heat for 3 minutes. Add the tomatoes and their juices and simmer over low heat until the sauce has thickened, about 20 minutes. Stir in the parsley and cilantro and season with salt.
   
2. Raise the heat to moderate and with a wooden spoon, make indentations into the mix.  Break and pour each egg into its own indentiation. Poach the eggs until the whites are firm but the yolks are still runny, about 5 minutes.
   
3. Season the eggs with salt. Transfer the eggs to bowls along with some of the sauce. Serve with warmed pitas or crusty bread.

Notes:

• The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat before proceeding.
• Important: The eggs will take a very long time to poach if they are right out of the refrigerator.  Better to bring them to room temperature well in advance.  Maybe even poach in water and add at last minute.

Variations:

• Very nice with zucchini slices added a couple minutes before the eggs.  Also with a little farmer cheese or queso fresco crumbled on top [Israeli huevos rancheros.]

Source:  Food and Wine

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

Classic Scones

Time: 20 minutes



Yield: 8 to 10 scones


Ingredients:

• 2 cups cake flour, more as needed
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into pieces
•  1 egg
• 1/2 to 3/4 cup heavy cream, more for brushing.  

Instructions

1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
   
2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
    
3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
   
4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Source:  The Minimalist.

Challah

Yield: 2 loaves

Ingredients:

• 2 ½  cups lukewarm water
• 1 package yeasr
• ⅓ cup sugar or honey
• 3 eggs
• 1 T salt
• ¼ c oil
• 1 c raisins (optional)
• 8 to 9 cups flour
• poppy and/or sesame seeds

Instructions:

1. Dissolve yeast in water.  Add sugar or honey, oil, 2 eggs, and whisk together.  Add raisins if using.   
2. Add flour in 1 cup, and then ½ cup, measures, until dough is firm and no longer sticky.  Knead for 5 - 10 minutes.
3. Let dough rise in oiled bowl until double in bulk.
4. Punch down, knead for 5 minutes, and divide into half and then again into thirds.  Roll each piece into a rope about 1½ " in diameter, and form two braided loaves.  
5. Let rise on oiled baking sheet for 45 minutes [or in refrigerator for up to 3 days.]
6. Brush loaves with beaten egg and sprinkle with poppy or sesame seeds.   Bake for 30-40 minutes in preheated 350° oven.  Remove and cool on rack.

Notes:   Unbaked loaves can be prepared in advance and stored in airtight bag in refrigerator.

Variations:

• Extra large challah for a crowd:  divide dough into unequal parts before braiding, place smaller braid on top of larger before rising.  Baking time may be up to 10 minutes longer.

Source:  Mollie Katzen, Still Life with Menu

Cold Tomato-Basil Soup

Yield: 4 servings
Time: 15 minutes, plus time for chilling
 
Ingredients

• 5 ripe tomatoes, chopped [or ½ of 28-0z can]
• 1 (11-ounce) can vegetable cocktail juice
• 1 cup tomato juice
• 1 (14-ounce) can ready to use chicken broth
• 1/4 cup butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (nonfat is fine)
• 1/8 teaspoon white pepper
• 15 basil leaves, julienned
• 1 tomato, chopped
• 6 whole basil leaves

Instructions

1. In food processor, place tomatoes and cocktail juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well and refrigerate. 
2.  In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from heat and stir into tomato mixture.
3. Stir in cream, pepper, and julienned basil and chill soup for 2-3 hours before serving. Garnish with more basil and chopped tomato. Serves 4-6

Notes:   I used only ½ cup cream and it was fine.

Farfalle with Golden Beets, Beet Greens, and Pine Nuts

Yield:  4 to 6 servings

Ingredients  

• 1/3 cup pine nuts  
• 4 tablespoons extra-virgin olive oil
• 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups) 
• 3 garlic cloves, minced 
• 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips 
• 12 ounces farfalle or other medium textured pasta
• 1/3 cup grated Parmesan cheese, plus additional for serving

 Instructions

1. Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl.
2. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes.
3. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes.
4. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes. 
5. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl.
6. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
7.  Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. 
8. Stir in 1/3 cup Parmesan cheese, sprinkle in pine nuts, and serve. 

Notes: 

• You can use red beets if golden beets are unavailable, but your pasta will be pink.

Source:  Bon Appetit, February 2009.

Chilled melon soup with prosciutto, ginger, and mint

Yield: 4 servings


Ingredients

• 1 very ripe orange-fleshed melon, seeded and peeled.
• 1 pinch salt
• Fresh ground pepper to taste
• Juice of 1/2 lime
• 1 tsp grated fresh ginger [or more to taste]
• 2 oz prosciutto, diced or cut into thin slivers
• Several leaves fresh mint
• 1 Tbsp Grand Marnier or Cointreau [optional]

Instructions

1. Set aside about 1/8 of melon for garnish, and process remaining melon together with salt, pepper, lime juice, and ginger in a food processor or  blender until very smooth. Taste and adjust seasoning if necessary. 
2. Transfer to a large bowl, cover and refrigerate for at least two hours.
3. Saute prosciutto until crisp, and drain.
4. Roll mint leaves into a cigar shape and slice crosswise very finely in a chiffonade.
5. Cut remaining melon into small dice.
6. Into chilled bowls, add diced melon and pour in one cup of the puree. Garnish with prosciutto and mint and serve immediately.

Notes:

• For smoother texture, run processed melon through a sieve before chilling - you can skip this step to save time, but in my opinion it is worth it. 

Clafouti

Yield: 6 servings

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

Instructions

1. Blend batter ingredients for 1 minute.
2. Pour 1/4" layer into 8-cup baking dish and 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)

Notes: Variations:

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

Source: Julia Child.

Cassoulet with Lots of Vegetables | Mark Bittman

Time: 40 minutes

Yield: 4 to 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
• 1 tablespoon chopped garlic
• 2 leeks or onions, trimmed, washed, and sliced
• 2 carrots, peeled and cut into 1-inch lengths
• 3 celery stalks, cut into 1/2-inch pieces
• 2 medium zucchinis or 1 small head green cabbage, cut into
• 1/2-inch pieces
• Salt and freshly ground black pepper
• 4 cups chopped tomatoes, with their juice (canned are fine)
• 1/4 cup fresh chopped parsley leaves
• 1 tablespoon fresh chopped thyme leaves
• 2 bay leaves
• 4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
• 2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
• 1/8 teaspoon cayenne pepper, or to taste

Instructions

1. Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
   
   
2. Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
   
   
3. Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
   

Notes:

Variations:

• Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they’ll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.
  

Source: Mark Bittman

Passover Seder shopping list

In general

• Eggs 
• 2 bunches of parsley 
• 2 bags onions
• 2 bags carrots [for tzimmes, soup, and gefilte fish]
• Celery (for soup and kugel)
• Chicken bones for soup
• 3 lbs potatoes 
• Leeks, turnip, parsnip (for soup and kugel)
• 1 lb prunes [for tzimmes and compote]
• 1 lb dried apricots [same]
• Matzo meal
• Matzo
• Grape juice
• Sweet wine

For seder plate

• One raw beet [instead of shank bone on seder plate]
• Piece of horseradish root
• Jar of red horseradish

For tzimmes

• 6 sweet potatoes

For charoset [Provencal and Ashkenazi]

• 1 lb dried figs
• 1 bottle ground cinnamon
• 3 apples
• ½ cup walnuts

For soup

• 1 turnip
• 1 parsnip
• 1 heavy chicken

For compote

• 2 cans dark cherries, with juice
• 2 cans sliced peaches
• 2 oranges
• 2 lemon

Notes:

Roast vegetables and half the chicken bones for soup

Kugel should be 50/50 between potatoes and other vegetables (a little cabbage is nice)

Fried Rice With Peas and Chicken

Yield: 4 to 6 servings
Time: 30 minutes

Ingredients

• 3 tablespoons peanut oil or neutral oil, like corn or canola
• 1 medium onion, roughly chopped
• 1 bell pepper, stemmed, cored and roughly chopped
• 1 1/2 cups chopped boneless chicken
• 1 cup peas (defrost if frozen)
• 1 tablespoon minced garlic, or to taste
• 1 tablespoon minced ginger, or to taste
• 3 to 4 cups cooked rice, cooled
• 2 eggs, lightly beaten
• 1/4 cup xiao shing wine, or sherry or white wine, or water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and ground black pepper to taste
• 1/4 cup minced scallion or cilantro
  

Instructions

1. Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl.
2. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl.
3. Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice.
4. Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve.
   

Notes: A big hit with the kids and super easy. Egg must touch pan or it will take forever to cook; try cooking it first, removing it, and adding back in at the end with the chicken.

Source: Bitten Blog - NYTimes.com

Albanian Burek

Yield: 4-6 servings as a main dish

Ingredients

• 1 cup oil, preferably extra-virgin olive oil
• 1 pound box phyllo dough, thawed (use the thick style, if possible)
• 1 1/2 pounds fresh spinach, chopped
• 1/2 teaspoon salt plus extra to taste
• 1 cup diced feta cheese
• 1/2 cup chopped green onions
• 2 eggs
  

Instructions:

1. Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. They should cover the pan like a pie crust and hang over its edge by 1 inch.
   
   
2. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, onions, eggs and salt to taste and spread over the pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the earlier procedure. Roll the hanging edges of the bottom leaves over the top of the pie (creating a thicker edge like that on a pizza crust).
    
3. Sprinkle top with oil and bake at 350ºF for about 45 minutes or until golden brown. 
   
   
4. Serve hot, accompanied with buttermilk or beaten yogurt.

Notes: commonly made in a large, round cake pan, but any medium baking dish will work.

Variations:

• Leek Filling: combine 2 large leeks, chopped and sauteed in 2 T butter, with 1 lb cottage cheese,  3 oz cream cheese, 3 eggs, and salt to taste.
•  

Source: NY Daily News,

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.