The Cook In The Family: July 2010

Saturday, July 24, 2010

Fried Fresh Blueberry Pies

Ingredients for the filling:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 cups fresh blueberries, stemmed and rinsed
1 T unsalted butter

Ingredients for the pastry:
3 cups all purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1 1/2 teaspoons salt
6 T solid vegetable shortening
1 large egg
3/4 cup milk
shortening, for frying

vanilla ice cream

Preparing the pies:
In a large saucepan, over medium heat, combine the sugar and cornstarch. Mix until blended. Stir in the water and bring to a boil. Cook for 2 minutes or until thick and bubbly. Remove from the heat and pour over the blueberries. Add the butter and mix well. Cool completely. Sift the flour, 1/4 cup of the sugar, baking powder and salt into a large mixing bowl. Add the shortening and with your hands or a fork, mix until the mixture resembles coarse meal.

In a small bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour mixture and mix until a smooth ball forms. Cover the ball of dough with plastic wrap and refrigerate for 30 minutes.

Remove from the refrigerator and bring to room temperature. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the blueberry mixture in the center of each round, fold the dough over, and crimp the edges together with a fork. Preheat the oil to 360 degrees F. Fry the pies in batches, 2 to 3 at a time, until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle with the remaining 1/4 cup of sugar. Serve each pie on a serving plate with a scoop of ice cream

Nancy's Lattice Peach Pie

Type your summary here.Ingredients:
1 package refrigerated pie crusts, or favorite recipe for 2 crusts
6 cups thinly sliced, pared ripe peaches
1 teaspoon lemon juice
3/4 cup brown sugar, firmly packed
2 T all purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 T unsalted butter, cut into small pieces
Preparing the pie:
Roll out 1 pie crust to fit your pie plate.

Roll out the other pie crust to fit into a 12-inch circle. Cut fourteen 3/4-inch wide strips. Refrigerate until ready to use. Preheat oven to 425 degrees F.

Sprinkle the sliced peaches with lemon juice. Combine sugar, flour, salt and cinnamon in a small bowl and add to the peaches, tossing lightly to combine. Turn the mixture into the pastry-lined pie plate. Dot with the butter pieces.

Moisten the edge of the pastry slightly with cold water. Arrange 7 pastry strips across the filling; press ends to the pastry edges. Place the remaining 7 strips across the first ones, at right angles, to make the lattice. Press ends to the pastry edges. Fold the overhang of the lower crust over the ends of the strips to make a rim.

Bake 45 to 50 minutes or until the peaches are tender and the crust is golden.

Friday, July 23, 2010

Raw Mushroom Salad

Ingredients:
1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf Italian parsley
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
kosher salt and freshly ground black pepper
2-ounce piece parmesan

Preparing the salad:
In a medium salad bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.

Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the parmesan on top.

Serves 4

Wednesday, July 14, 2010

Polenta And Sausages

Serve this alongside a layered vegetable torte and a robust zinfandel.

Ingredients:
2 T olive oil
4 good-quality sweet Italian sausages
1 cup medium-to-coarse cornmeal
salt
1/2 to 1 cup freshly grated parmesan cheese, or to taste
2 T butter
freshly ground black pepper.

Preparing the sausages:
Put oil in a large skillet over medium-high heat. When oil is hot, add sausages and cook, turning occasionally, until well browned on all sides and cooked through, about 20 minutes. Set aside.

Preparing the polenta:
Put cornmeal in a medium saucepan along with 1 cup water and whisk well to make a slurry; continue whisking mixture to eliminate any lumps. Put pan over medium-high heat, sprinkle with salt and bring to a boil. Reduce heat to medium and continue to cook, whisking frequently and adding water as needed to keep mixture loose and free of lumps, between 3 and 4 more cups. If mixture becomes too thick, simply add a bit more water; consistency should be similar to sour cream.

Polenta will be done in 15 to 30 minutes, depending on grind. Add cheese and butter. Taste and add salt, if necessary, and lots of pepper; serve topped with sausages.

Serves 4

Tuesday, July 13, 2010

Jean-Georges's Fried Rice

Ingredients:
1/2 cup peanut oil
2 T finely chopped garlic
2 T finely chopped ginger
salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.

Preparing the fried rice:
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Serves 4

Fried Peach Pies In Cinnamon Crust

Ingredients for the filling:
1 cup sugar
4 cups fresh (or frozen and thawed) peach slices, peeled
4 whole cloves
1/4 teaspoon freshly grated nutmeg
2 T fresh lemon juice
1/4 cup cornstarch

Vanilla bean ice cream, for serving

Ingredients for the crust:
2 cups all purpose flour, plus extra for dusting the work surface
3 T sugar, plus extra for sprinkling the pies
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
4 T cream cheese, diced and chilled
9 T solid vegetable shortening, chilled, plus more for frying
4 to 6 T ice water

Preparing the pies:
In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes. Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.

In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick. Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.

To make the crust, sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together. Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.

Remove from the refrigerator and divide the dough into 8 equal portions. On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter. Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.

In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350 degrees F. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels. Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar. Serve immediately with vanilla bean ice cream.

Monday, July 12, 2010

Citrus Salad

Ingredients:
2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
salt
1/2 small red onion or 1 shallot, chopped
3 T extra virgin olive oil
1 T sherry vinegar
1/2 teaspoon honey
lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried.

Preparing the salad:
Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Serves 4

Sunday, July 11, 2010

Braised Short Ribs Over Penne

Ingredients:
4 pounds beef short ribs
kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 T Dijon mustard
2 cups low-sodium beef broth
1 pound penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flatleaf parsley

Preparing the short ribs:
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Serves 4 to 6

Saturday, July 10, 2010

Red Beans And Rice With Pickled Pork

Ingredients for pickled pork:
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 T sugar
2 T yellow mustard seed
2 T hot sauce
1 T celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

* * * * * * *

Ingredients for red beans:
2 T vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

* * * * * * *

Ingredients for the rice:
3 cups water
1 1/2 T unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Preparing the pickled pork:
Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Makes about 1 1/2 pounds

* * * * * *

Preparing the beans:
Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

* * * * * *

Preparing the rice:
Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Serves 8

Friday, July 9, 2010

Real, Better Ramen

Ingredients:
pinch of salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 T tomato paste and a pinch of sugar
1 T rice wine vinegar, more to taste
a few drops dark sesame oil
scallions, sliced on the diagonal
1 pound egg noodles (spaghetti), preferably fresh.

Optional: a squirt of sriracha or other sauce, or a dried red chili to taste; slices of beef or tofu or shrimp or chicken or whatever you'd like to round it out as a more substantial meal

Preparing the ramen:
Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all. Top with sliced scallions.

Serves 4

Thursday, July 8, 2010

Chocolate Chip Pancakes With Cinnamon Whipped Cream

You can skip the cinnamon whipped cream and add cinnamon to the maple syrup.

Ingredients:
1 1/4 cups all purpose flour
3 T sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 T butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels

Optional: 1 teaspoon vanilla extract

* * * * * *

Ingredients for cinnamon cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

* * * * * * * *

maple syrup, for serving

dust powdered sugar over the pancakes before serving

Preparing the pancakes:
Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

* * * * * *

Preparing the cinnamon cream:
In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with cinnamon whipped cream and maple syrup.

Serves 10

Wednesday, July 7, 2010

Homemade Lemonade

Ingredients:
1 cup granulated sugar
6 cups cold water
6-7 lemons

Preparing the lemonade:
Combine the sugar and water in a saucepan and bring to a boil on the stovetop. Boil until the sugar has completely dissolved and the water is colorless and clear. Remove from heat and let cool to room temperature.

Juice enough lemons to make 1 cup of lemon juice. Mix the juice with room temperature simple syrup, and refrigerate.

Iggy's White Pizza And Arugula

Ingredients for the pizza:
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 T honey
extra virgin olive oil
4 cups all purpose flour, plus extra for kneading
kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled

Ingredients for the salad:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula

Preparing the pizza:
For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees F.

Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

* * * * * * *

Preparing the vinaigrette:
Whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.

Tuesday, July 6, 2010

Pasta With Slow-Roasted Tomatoes

Ingredients:
8 ounces pasta
salt

1 tablespoon olive oil
1 large clove shallot
1 teaspoon garlic
1 tablespoon pine nuts

1 cup slow-roasted tomatoes, finely chopped

freshly grated parmesan

Preparing the pasta:
Bring water to a boil in a large pasta pot.

Heat olive oil in a small skillet, then add the shallot, garlic and pine nuts. Saute until just barely cooked and add chopped tomatoes.

Add salt and pasta to the pot of boiling water and cook until al dente. Drain and return to the pot.

Stir shallot, garlic and pine nut mixture into the hot pasta. Grate parmesan over the pasta.

Serves 4

Monday, July 5, 2010

Slow Roasted Tomatoes

Ingredients:
20 Roma tomatoes
olive oil
1 T each of dried fennel, Italian seasoning, dried basil, dried sage, dried oregano, dried thyme
1 head of garlic, broken up into unpeeled garlic cloves
salt and freshly ground pepper, to taste

Preheat oven to 175 degrees F, or the lowest setting.

Cut the tomatoes in half from the stems, and place cut side down on oiled baking sheet. Tuck garlic cloves around the tomatoes, sprinkle the dried herbs over the top and salt and pepper the tomatoes.

Roast 8-12 hours.

White Pizza

A 2-crust pizza.

Ingredients for the crust:
4 teaspoons instant yeast
4 1/2 cups all purple unbleached flour
2 teaspoons salt
1 3/4 cups warm water, about 105 degrees F
2 T olive oil

peanut oil

Ingredients for the filling:
2 1/2 cups fontina cheese, shredded
2 1/2 cups aged provolone cheese, shredded
2 1/2 cups Cooper sharp American cheese, shredded
OR, Casino brick cheese, OR, muenster, OR, half and half whole milk mozzarella and shredded white American cheeses, OR, brick cheese (mild white Wisconsin cheddar)
1 T fresh rosemary, roughly chopped
kosher salt
olive oil

Preparing the pizza:
Preheat the oven to 400 degrees F.

Place all the crust ingredients in the bowl of a food processor with the steel blade and process until the dough clumps together and starts to ride around on the blade. Place dough in a bowl, coat it with 1 tablespoon olive oil, cover with clear plastic and allow to rise until doubled (about an hour and a half).

Punch down the dough, knead it for a few seconds and then cut in half. Wrap half tightly in plastic wrap. Roll the other half into a thin rectangular sheet, about the same size as the pan, with edges the same thickness as the center. Use a dark-colored metal jelly roll pan. Oil the pan with about 1 1/2 tablespoons olive oil (or peanut oil) and lay out the crust in the pan. Roll out the other piece of dough to about the same size and shape. Cover the dough sheets with clean towels and allow to rise 30 minutes.

Spread 1 tablespoon olive oil over the bottom crust, stopping half an inch from the pan edge. Mix the three cheeses and spread over the crust, again stopping half an inch from the pan edge. Salt lightly and drizzle 1 tablespoon olive oil over the cheese. Lay the top crust over the bottom crust and filling. Stretch the edges of the lower crust up and over the upper crust and crimp together to form a seal.

Brush the top of the pizza liberally with water, then bake 15 minutes, or until just starting to brown. Brush the top liberally with olive oil and scatter on the rosemary. Bake an additional 10 minutes. Allow the pizza to rest 5-10 minutes before slicing.

Tomato Bread Pudding

Serve alongside a roast chicken or beef, with steamed green beans.

Ingredients:
1 1/2 cup heavy cream
1 cup canned whole San Marzano tomatoes, squeeze-cut
1/2 cup juice from canned tomatoes
6 ounces tomato paste
1 large egg
2 egg yolks
1 day-old French baguette, about 7 ounces
1 tomato, sliced in 6 slices
1 medium onion, chopped
1 T butter
2 T fresh oregano, minced
2 T fresh thyme, minced
1 T fresh sage, minced
1 clove garlic, minced
salt and freshly ground pepper, to taste
olive oil

Preparing the tomato bread pudding:
Using a 7-inch diameter deep tart pan to measure, cut pieces of crust from the bread about 1/2-inch thick, as wide as the loaf and about 2/3 as long as the pan is tall.

Butter the pan and stand these pieces in sort of a fence around the perimeter of the pan, with the cut sides facing inward. Cut the rest of the bread in 1/2-inch cubes and place them in the well created by the bread "fence." Compress the cubes into the pan with your fingers. The bread cubes when compressed should be about even with the top of the bread fence pieces.

Sauté the onion in 1 tablespoon butter slowly, about 8 minutes, stirring occasionally, until translucent.

Mix herbs together.

Beat the egg and yolks briefly with a fork and then mix well with the cream, cooked onions, canned tomatoes, tomato juice, tomato paste, garlic and 3/4 of the herbs. Correct seasoning.

Pour cream-tomato mixture over the bread, to cover the bread. There may be some left over, depending on the size of the pan and how tightly packed the bread is. Any leftover custard can be cooked as directed below with or without bread in buttered ramekins, if you like, or used as an enrichment for a soup.

Allow pudding to sit for 30 minutes, then set in a pan of boiling water that reaches halfway up the sides of the tart pan and bake in a preheated 350 degree oven 45 minutes. After the first 20 minutes, lay the tomato slices over the top of the pudding and sprinkle with the remaining herbs.

Paint tomato slices with olive oil when the pudding comes out of the oven and then allow pudding to rest about 30 minutes before unmolding.

Slow-Roasted Tomatoes With Fresh Herbs

Ingredients:
24 ripe tomatoes, halved
2 T fresh sage, minced
2 T fresh oregano, minced
2 T fresh parsley, minced
2 T fresh thyme, minced
4 cloves garlic, minced
olive oil

Preparing the tomatoes:
Place the tomatoes cut side down on a baking sheet lined with oiled parchment paper. Drizzle with additional oil and scatter on the herbs. Roast 8-11 hours at 175 to 200 degrees F.

Place roasted tomatoes, with the oil and herbs, in a container and refrigerate (use within 4 or 5 days), or freeze in baggies or plastic container.

Stephen's Favorite Honey Wheat Bread

Ingredients:
5 teaspoons instant dry yeast, such as SAF
1 teaspoon salt
6 1/2 cups whole wheat flour (preferably stone ground)
1/2 cup dry milk
1/2 cup wheat germ
1/2 cup unsalted sunflower seeds
2 2/3 cups warm water (about 110 degrees F)
1/2 cup vegetable oil
1/4 cup honey
1/4 cup molasses

Preparing the dough:
Place the yeast, salt, flour, dry milk, wheat germ and sunflower seeds in the bowl of a heavy duty mixer and stir to combine.

Place the warm water, oil, honey and molasses in a separate bowl and stir to combine.

Make a well in the dry mix and pour in the wet mix. Stir to combine.

Knead for 8 minutes with the dough hook at low speed.

Turn the dough onto a floured board and knead by hand about 2 minutes, until the dough stops taking up flour from the board and is round and smooth like a baby's bottom.

Put a tablespoon of olive oil in the mixer bowl and return the dough to the bowl. Turn the dough to coat with oil, cover the bowl tightly with plastic wrap and place in a draft-free location. Allow to double in bulk, about 1 1/4 to 1 1/2 hours.

Punch the dough down, turn it onto a floured board and divide into two balls. Shape into round loaves and place on a peel covered with cornmeal. This recipe calls for baking the bread on a baking stone, which gives a nice crust. If you wish, however, the bread may be shaped into oblong loaves and placed in non-stick or greased loaf pans.

Turn on the oven (with baking stone in place) and preheat to 350 degrees F.

Cover the dough with a clean cloth and allow to rise another 45 minutes.

Cut a cross deeply in each loaf with a sharp knife and slide the loaves onto the baking stone. Bake 30 to 40 minutes, until a tester comes clean and the bread gives a hollow sound when thumped on the bottom.

If desired, rub a tablespoon of butter over the crust of each of the loaves. Cool the bread on a rack before slicing.

Makes 2 loaves

Pizza Margherita

Ingredients for dough:
14 ounces flour
1 T extra virgin olive oil
pinch sea salt
1 ounce fresh yeast
1 1/4 cups tepid water

Ingredients for topping:
roasted tomatoes, squeeze-chopped
olive oil
mozzarella cheese, fresh and cut into pieces
basil leaves, torn
parmesan cheese, grated

Preparing the pizza:
Preheat oven to 425 degrees F.

Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup of tepid water and pour it into the middle. Start kneading the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. Add more water if dough seems too dry.

Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer.

Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with parmesan and the rest of the tomato juice. Bake for 5 minutes.

Chili, Cornbread and Guacomole

Ingredients for the chili:
4 T olive oil
4 onions, finely chopped
2 cloves garlic, minced
2 teaspoons dried or crushed chili flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cardamom pods, bruised
2 red peppers, seeded and finely diced
3 pounds 4 ounces ground beef
7 cups canned chopped tomatoes
1/2 cup tomato ketchup
1/2 cup tomato puree
1 cup water
2 T cocoa
3 1/2 cups canned red kidney beans

Ingredients for the cornbread:
1 1/2 teaspoons salt
4 cups cornmeal
1/4 cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4 cup vegetable oil
2 cups grated cheddar cheese

guacamole

2 cups sour cream

ground paprika, for dusting

3 3/4 cups grated Cheddar

* * * * * * * *

Ingredients for guacamole:
4 ripe avocados, peeled, stoned and chopped
4 scallions, finely chopped
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Preparing the chili:
Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.

* * * * * * *

Preparing the cornbread:
Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.

Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.

Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.

Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.

Serves 20

* * * * * * *

Preparing the guacamole:
Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.

Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

Chinese Roast Pork

Ingredients for oyster sauce marinade:
4 T fresh ginger
1 shallot, chopped
6 cloves garlic
1/2 cup oyster sauce
1/4 cup hoisin sauce
2 T tomato paste

2 pork tenderloins, silver skin removed

vegetable oil, as needed

Preparing the marinade:
Put the ginger, shallots, and garlic into a blender, and puree.

Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.

* * * * * * * *

Preparing the pork:
Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.

Preheat the oven to 400 degrees F.

Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.

Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

Homemade Barbecue Sauce With Lamb, Chicken Or Pork

Ingredients for the marinade:
1 heaped teaspoon cumin seeds
2 T fennel seeds
5 cloves
sea salt and freshly ground black pepper
bunch fresh thyme or lemon thyme, leaves picked
bunch fresh rosemary, leaves picked, a few whole sprigs reserved
1 orange, zested and juiced
1 bulb garlic, broken into cloves and peeled
4 heaped teaspoons sweet smoked paprika
6 T balsamic vinegar
1/2 cup organic tomato ketchup
8 T olive oil
10 bay leaves

1 (3-pound) chicken, or 1 (7-pound) leg of lamb on the bone, slashed evenly 1/4-inch deep or 4 1/4 pounds pork rib racks

Preparing the barbecue sauce/marinade:
To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.

* * * * * * * *

Preparing the meat:
Preheat oven to 350 degrees F and light the barbecue about 40 minutes later.

Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until tender, about 1 1/2 hours for the pork ribs and the lamb (but only for 1 hour for pink lamb), and 1 hour and 20 minutes for the chicken.

Finish the meat on a medium hot barbecue. Place it carefully grill and sear it well on one side, then turn it over. While it's cooking, use the reserved rosemary sprigs to baste the meat with the juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the grill to let it rest on a serving dish for a few minutes. Reduce the juices in the roasting pan either over the grill or on the stove.

Serve with a bowl of the reduced juices from the roasting pan.

Serves 4 to 6

Arepas [Stuffed Cornbread]

Ingredients:
1 1/2 cups arepa flour [pre-cooked corn flour sold in Latin American markets as masarepa, harina precocida, or masa al instante, not to be confused with masa harina - harina de maiz PAN or GOYA brands, either white or yellow]
pinch salt
1 1/2 cups warm water
1 teaspoon canola oil, plus extra for cooking arepas

Preparing arepas:
Preheat oven to 350 degrees F.

In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.)

Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or just about anything.

Makes about 4 to 5 arepas

* * * * * * *

Alternative method:

Combine 1 cup arepas flour to 1 1/4 to 1 1/2 plus 1 teaspoon cup water plus 1 teaspoon of salt. Mix and let sit for a few minutes.

Put some dough between both palms, slowly start rolling the masa into a ball, then (still rolling between both palms) slowly flatten the dough to the thickness you want. Make sure the edges have no cracks (if they have any cracks, the arepas won't have that hollow-sound when tapped). Dab any cracked edges with a finger moistened in water to eliminate any cracks.

Heat about 1 tablespoon of oil in a non-stick skillet and brown the arepas on both sides, then place in a 350 degree F oven (500 degrees F for a slightly more crunchy exterior) for about 15 minutes; arepas will inflate slightly in the oven.

Makes 4 arepas

Fried Plaintains

Ingredients:
4 yellow plantains
vegetable oil, for frying
kosher salt

Preparing the plaintains:
Cut the ends off the plantains and cut them into 2 pieces. Peel them and slice them in half lengthwise. In a large skillet over medium-high heat add 1/4 cup oil and fry the plantains slowly until they are browned and caramelized, about 15 minutes. Drain on paper towels. Season with salt and serve.

Serves 6 to 8

Black Beans In A Pressure Cooker

Ingredients:
4 T extra-virgin olive oil (prevents the beans from foaming and clogging the steam vent of the pressure cooker)
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
kosher salt and freshly ground black pepper
Preparing the beans:
In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.

Serves 4 to 6

Pabellon Criollo [Venezuelan Pulled Beef]

Serve with black beans and white rice, or over cachapas; with fried plaintains.

Ingredients:
7 T extra virgin olive oil
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 (1 1/2 pound) flank steak
1 bay leaf
2 red bell peppers, chopped
4 cloves garlic, chopped
1 (28-ounce can) whole tomatoes, drained and hand-crushed
kosher salt and freshly ground black pepper

cilantro leaves, for garnish

Preparing the beef:
In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.

Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry.

Serves 6 to 8

Cachapas With Cheese

Cachapas topped with Pabillon Criollo (Pulled Beef)

Serve pabellon criollo (pulled beef) over the top.

Ingredients for cachapas:
2 ears fresh corn
2 T masa harina
pinch kosher salt
1 teaspoon canola oil
1/4 pound Venezuelan cheese, sliced (queso blanco, queso de mano, or with butter and queso rayado,; mozzarella, or feta can be substituted)

Preparing the cachapas:
Scrape corn kernels from the cobs; run the back of your knife along the cob to extract all the corn liquid. Put corn into a food processor and pulse a few times to break up the kernels. Add masa harina and salt and pulse to incorporate. Heat the oil in a nonstick skillet over medium low heat. Divide the mixture into 4 and make 4 corn cakes. Cover and let the cakes cook for 5 minutes. Uncover the pan and carefully flip the cachapas over. Press on them with a spatula to flatten them a bit. Cook, covered, for another 5 minutes. Uncover and cook for about 5 more minutes; they should be a dark golden brown. Top with the cheese and cover until the cheese has melted.

Serves 6 to 8

Chocolate Chip And Mascarpone Cupcakes

Ingredients for the cupcakes:
5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 T vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips

Ingredients for the ganache:
1 cup (6 ounces) semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract

Preparing the cupcakes:
Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
* * * * * * *

Preparing the ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Makes 24 cupcakes

Maple-Glazed Doughnuts

Ingredients for doughnuts:
3 3/4 cups all purpose flour
1 1/4 cups sugar
1 T baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
2 large eggs, lightly beaten
1 egg yolk
1/3 cup buttermilk
3/4 cup canned pumpkin puree
3 T melted salted butter
1/2 teaspoon almond extract
cinnamon sugar

vegetable oil, for frying

Ingredients for maple syrup glaze:
3 cups confectioners' sugar
1/4 teaspoon maple extract
1/2 cup milk

Preparing the doughnuts:
Preheat oil in a large Dutch oven to 375 degrees F.

Whisk dry ingredients together in a large bowl.

Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.

Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.

Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.

Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the maple syrup glaze. Also, a butter knife can be used to spread on the glaze.

* * * * * * *

Preparing the maple syrup glaze:
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Orange Sugar-Cinnamon Doughnuts

Ingredients for doughnut dough:
3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 T unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract

vegetable oil for frying

Ingredients for orange sugar-cinnamon:
1 orange, zested
2 cups sugar
1/4 teaspoon ground cinnamon

Preparing the doughnuts:
In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess.

Serve the same day.

Powdered Sugar Buttermilk Doughnuts

Ingredients for doughnut dough:
3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 T unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract

vegetable oil for frying

1 cup confectioners' sugar, sifted

Preparing the doughnuts:
In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess.

Serve the same day.

Doughnuts With Cinnamon Sugar And Cranberry Jam

Ingredients for the dough:
1 T plus 2 1/2 teaspoons active dry yeast
1 cup warm water
1 cup all-purpose flour, plus more for rolling dough and baking sheet
1 1/4 sticks unsalted butter, room temperature
2/3 cup granulated sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon kosher salt
3 1/2 cups bread flour
1/2 gallon frying oil, plus a little for oiling bowl
1 cup granulated sugar
1 teaspoon ground cinnamon

* * * * * * *

Ingredients for cranberry jam:
1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1/2 cup orange juice, plus 1 orange, zested and juiced
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Preparing the doughnuts:
In a medium bowl, stir together the yeast and the water. Set aside to proof.

After 10 minutes, stir in the 1 cup of all purpose flour, cover with plastic wrap and set aside in a warm place.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar for 8 to 10 minutes. With the mixer on low speed, add the eggs, 1 at a time. When the mixture is smooth, stir in the vanilla and salt. Add the bread flour and mix on low speed until fully incorporated.

Stir in the yeast mixture until thoroughly incorporated. Put the dough into an oiled bowl and allow to proof for 1 to 1 1/2 hours. In a medium bowl, mix together the granulated sugar and the ground cinnamon. Set aside.

Lightly flour a cool work surface and roll the dough out to about 1 1/2-inch thickness. Cut the dough with a round 3-inch cutter and turn them onto a floured baking sheet to rest, about 20 to 30 minutes, before frying.

Heat the oil in a large heavy-bottomed pot to 365 to 370 degrees F. Drop the dough rounds, in batches, into the hot oil and cook until golden brown on 1 side. Using a slotted spoon, turn the dough rounds on the second side and cook until golden brown. Remove them from the oil to paper towels to remove any excess oil. Roll the doughnuts in the cinnamon sugar and arrange on a serving platter. Serve immediately with the cranberry jam for dipping.

* * * * * * *

Preparing the cranberry jam:
In a medium pot, add the cranberries, sugar, water and the 1/2 cup of orange juice. Stir to blend and bring the mixture to a boil over medium heat. Reduce the heat and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Stir in the orange zest and orange juice and transfer to a serving bowl. Serve warm with the doughnuts.

Szechuan Noodles With Chicken And Broccoli

Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
extra virgin olive oil
kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets and stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon Asian hot chili oil
2 T dark toasted sesame oil
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally (white and green parts)
1 yellow bell pepper, julienned
1 red bell pepper, julienned

Preparing the Szechuan noodles with chicken and broccoli:
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.

Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.

Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.

Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

Iggy's Noodle Kugel

Ingredients:
1 pound wide egg noodles
5 extra large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 T kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

Preparing the kugel:
Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.

Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.

In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.

Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

Conchiglie al Forno With Mushrooms And Radicchio

Ingredients:
6 ounces shitake mushrooms, cleaned and trimmed
8 T (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (Do not substitute dried. As a substitute, choose one of the following: 1 T coarsely chopped fresh tarragon, OR 1 teaspoon fresh thyme leaves OR 8 leaves fresh rosemary OR 1/4 teaspoon fennel seed)
1 pound imported conchiglie rigate (pasta shells)
fresh Italian parsley, for garnish

Preparing the conchiglie al forno with mushrooms and radicchio:
Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.

In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.

Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.

Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

Garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

Saturday, July 3, 2010

Olive Oil Bechamel

Cover cooked (steamed or parboiled) vegetables in this bechamel, as a gratin, baked until the casserole is bubbling and lightly colored on the top.

The first step is making the roux: combine the two ingredients and stir over medium heat for about five minutes until the mixture has a texture resembling wet sand and no longer has a raw, floury taste.

Then add the milk, and whisk until the sauce thickens. It will do so as soon as it reaches a simmer. Then it’s just a question of simmering the sauce for about 10 minutes until velvety.

The milk should be cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump.

But the main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.

Béchamel can be made up to a day ahead of using. Keep in the refrigerator. Lay a sheet of plastic or wax paper directly on the top, for less chance that a skin will form. If it does, whisk vigorously when reheating the béchamel and the sauce should be as smooth as it was when first made. Thin out if necessary with milk or stock.

Ingredients:
2 T extra virgin olive oil
2 T finely chopped shallot or onion (optional)
2 T flour
2 cups low-fat (1 percent) milk, cold or room temperature
salt and freshly ground white or black pepper, to taste

Variation: Substitute vegetable stock for the milk for a vegan version of this sauce.

Preparing the bechamel:
Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes, until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

Makes 1 1/2 cups

Asparagus And Herb Lasagna

This can be made up to a day or two before baking. Drizzle on the last tablespoon of olive oil right before baking. Wrap tightly in plastic and refrigerate. Remove the plastic, and replace with foil before baking.

Ingredients:
2 large garlic cloves, peeled
salt
2 pounds asparagus
1 recipe olive oil béchamel
3/4 cup plus 1 T freshly grated parmesan
1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula
1/2 pound no-boil lasagna noodles

Preparing the lasagna:
Fill a pasta pot with water, and add the garlic cloves. Bring to a boil while you trim the asparagus by breaking off the woody ends. When the water comes to a boil, add salt to taste and the asparagus ends. Reduce the heat to medium low, cover partially and simmer the asparagus ends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water and discard. Bring the water back to a boil, and add the asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water. Allow the asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut the asparagus (thick or thin) into 1-inch lengths. Set aside.

Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt.

Oil or butter a 3-quart baking dish or lasagna dish. Bring the water back to a rolling boil, and drop in enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until the pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer the pasta to a bowl of cold water, then drain on a clean dish towel.

Spread a very thin layer of béchamel over the bottom of the dish. Cover with a layer of pasta. Stir the asparagus into the remaining béchamel, and spread a layer over the noodles. Sprinkle on 2 tablespoons parmesan. Parboil another layer’s worth of pasta, and top with the asparagus béchamel, then with another 2 tablespoons of parmesan. Repeat with one more layer. End with a layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on the remaining parmesan. Cover tightly with plastic if storing in the refrigerator.

Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of olive oil over the lasagna, and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover, and continue to bake until the top just begins to color, about 10 minutes. Remove from the heat, allow to sit five to 10 minutes, and serve.

Serves 6

Thursday, July 1, 2010

Pickled Carrots

Ingredients:
1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel, dill, or anise seeds [Original recipe called for 1 1/2 T dill or fennel seeds]
1 1/2 T coarse salt
2 bay leaves

Preparing the carrots:
Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. Use a non-reactive pot.

When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.

In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.

Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.

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