Uses for Gelatin

Uses for Gelatin

To enhance soups and stews with a silkier texture, stir in 1 envelope (1/4 oz.) unflavored gelatin per 4 quarts of soup or stew. This is the secret to the silky ups of many professional chefs and crafty home cooks. This technique also makes store-bought broth taste richer. Here’s how it works: When you simmer animal bones to make traditional stock, the bones release gelatin and collagen, which gives the stock a velvety texture. Packaged gelatin produces the same mouthfeel in soups and stocks without the bones. Of course, if you combine stock made from bones with additional gelatin, the texture will be even richer.

For ultra-velvety chicken soup, remove the meat from half a roasted chicken. Remove and discard the skin, then cut the meat into 1/2-inch pieces and set aside.

In a large pot, boil the chicken bones in 1 C. white wine for 3 minutes, then add:

2 quarts chicken broth 2 carrots, sliced
2 celery stalks, sliced
3 tsp. chopped fresh parsley
1 tsp. ground coriander
1 tsp. finely chopped lemon zest
1 tsp. ground cumin
1/2 tsp. red-pepper flakes

Soften 1 envelope (1/4 oz.) unflavored gelatin in 2 tsp. water and add to the pot. Bring to a simmer, stirring often, then add 1/3 C. uncooked rice and simmer for 30 minutes. Remove and discard the bones, then stir in the juice of 1 1/2 lemons, 1/3 C. chopped fresh cilantro, and the reserved chicken meat. Simmer for 2 minutes more to heat through.

Uses for Chili Powder

Uses for Chili Powder

For livelier string beans, melt 2 tsp. unsalted butter and mix in 1/2 tsp. salt, 1/2 tsp. chili powder, and 1/8 tsp. garlic powder. Steam a pound of string beans, drain, and then toss with the butter mixture.

To make brownies from hell, add 1/2 tsp. pure chile powder (such as ancho or chipotle chile powder) to a 9 x 11-inch pan of chocolate brownies. A few pinches of cinnamon add to the flavor, too. If you like the combination of spicy and sweet, you’ll die for these brownies!

For kicked up corn-on-the-cob, shuck fresh sweet corn and then wrap each ear with 1 or 2 strips of bacon. Place each ear on a piece of heavy-duty foil and sprinkle lightly with chili powder. Wrap securely, twisting the ends of the foil to make handles for turning. Grill over medium-high heat until the corn is tender and the bacon is cooked, turning once, about 20 minutes.

To mix up a spicy butter for cooked fish fillets, chicken, or potatoes, combine 1/2 C. (1 stick) softened butter, 1 tsp. chipotle chile powder, and 1/4 tsp. salt. Wrap in plastic and store in the refrigerator for up to 2 weeks.

To perk up plain old burgers, add 2 tsp. chili powder per pound of ground meat.

If you like your cornbread hot and spicy, add chipotle chile powder to the batter.

For hot chocolate with a kick, add ground ancho chile powder, ground cinnamon, and almond extract to the mix.

When you don’t want to settle for plain old popcorn again, make it spicy with some ground red pepper. First cook popping corn in a heavy pot in hot oil. When it’s popped, toss the popcorn with a little curry powder, ground red pepper, sugar, and salt.

Quick Pickled Fennel with Orange

Quick Pickled Fennel with Orange

3 small fennel bulbs
2 tsp. kosher salt
1 small orange, sliced
1/4 tsp. freshly ground black pepper
1 C. apple cider vinegar

Wash fennel bulbs and remove stems. Slice in half and cut out the hard core. Slice paper-thin on a mandoline. Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour. When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt. Return fennel to the bowl and toss with orange slices and black pepper. ack fennel and orange into a quart jar and top with the apple cider vinegar. Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel. Stash jar in the fridge and let sit for at least 24 hours before eating. This quick pickle will keep at least 2-3 weeks in the refrigerator.

Sour Cherry Spoon Fruit

Sour Cherry Spoon Fruit

These sticky, sweet-tart preserves are delicious spooned on Greek yogurt or vanilla ice cream. But my favorite way to enjoy them is this: Toast a slice or two of good Italian bread. Spread fresh ricotta on top and then spoon the fruit on top of that. Heaven.

1 1/2 pounds (680 g) fresh sour cherries (about 4 C.), pitted with pits reserved
1 C. (140 g) dried sour cherries
2 C. (400 g) vanilla sugar (see page 57)
2 T. freshly squeezed lemon juice
1/2 vanilla bean

3 sterilized 1/2-pint jars and their lids
Tight-weave cheesecloth
Kitchen twine
Basic water-bath canning equipment

Combine the fresh and dried cherries, sugar, and lemon juice in a nonreactive heavy-bottomed saucepan or preserving pot. Scrape the seeds from the vanilla bean and add them to the pan, along with the pod. Let the cherries macerate for about 1 hour. Tie the reserved pits in a piece of cheesecloth with the twine and add the bundle to the pot. Set the pot over medium-high heat and bring to a boil. Cook at a lively simmer, stirring often, until the mixture has darkened and begun to thicken, 20 to 30 minutes. Continue to boil until the mixture reaches 220°F and you can drag a path along the bottom of the pot with a silicone spatula. Remove and discard the cheesecloth bundle. Ladle the hot fruit into the jars, leaving V4 inch headspace. Wipe the rims clean if necessary7 with a clean, damp cloth, and screw the lids on the jars. Process the jars in a boiling-water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Let the jars cool to room temperature before storing in a cool, dark place for up to l year. Refrigerate after opening. Store any jars that fail to seal properly in the refrigerator and use those first. Cook’s Note To remove the pits from sour cherries, unbend a clean paper clip into a long “S”-shaped wire with two curved
ends. Gently push the smaller curved end into the cherry7 through the stem end and scoop out the pit.

Chickpea Pancakes with Spicy Vegetables

Chickpea Pancakes with Spicy Vegetables

1 C. chickpea flour
3/4 C. cold water
2 T. olive oil
1 egg
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 small onion
1 zucchini
2 large cauliflower florets
1 tsp. fresh ginger
.12 tsp. crushed red pepper flakes
2 T. tomato sauce
1 scallion

Generously coat an 8″ nonstick skillet with cooking spray and heat over medium heat. Place the flour in a bowl and gradually whisk in 3/4 C. cold water to make a smooth batter the consistency of thin cream (add more water if needed). Whisk in 2 T. of the oil, the egg, 1/8 tsp. of the salt, and 1/8 tsp. of the pepper. Pour 3 T. batter into the skillet and quickly tilt the skillet to coat the bottom with a thin layer of batter. Cook the first side until nicely browned, about 1 minute. Turn the pancake with a spatula and cook the second side for 30 to 45 seconds (it will look spotty). Slide the pancake onto a plate and cook the rest in the same fashion. Cover with foil to keep warm. Heat the remaining 1 T. oil in another skillet over medium heat. Stir in the onion, zucchini, cauliflower, ginger, cumin, and pepper flakes. Cover and cook, stirring occasionally, for 3 minutes. Stir in the tomato sauce, cover, and cook until the vegetables are tender and the liquid is evaporated, 10 to 15 minutes. Stir in the scallion, the remaining 1/8 tsp. salt, and the remaining 1/8 tsp. pepper. Arrange a pancake, attractive side down, on a plate, and spoon the vegetables in a line one-third of the way from one edge and roll up. Assemble the remaining pancakes in the same manner.

Calories: 214
Fat: 13g
Fiber: 3g

Leek and Bacon Breakfast Sandwich

Leek and Bacon Breakfast Sandwich

1/2 lb. sliced bacon
3 medium leeks, about 2 lb, trimmed of all but 1 inch of greens,
Salt and freshly ground black pepper, to taste
2 T. unsalted butter,
8 ¼-inch-thick slices seven-grain bread
1 C. grated cheddar cheese

Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and pour off all but 1 T. fat from the skillet. Thinly slice each half leek crosswise. Transfer to the skillet and reduce the heat to medium-low. Cook, stirring often, until the leeks are softened but not browned, 10 to 12 minutes. Season with salt and pepper. Spread butter over one side of each slice of bread. Place the bread, buttered side down, on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and top with equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks; cover with the remaining slices of bread, buttered side up, and press down gently to compress. Toast in a toaster oven or under the broiler, watching carefully to avoid burning, until the bread is browned and the cheese is almost melted. Transfer to a cutting board and cut in half. Serve hot.

Cream of Garlic Soup

Cream of Garlic Soup

1/4 C. (1/8 lb.) butter
1 C. minced white onion
1 C. diced (about 1/4 in.) celery
1 head garlic, cloves separated, peeled, and minced
1/4 C. all-purpose flour
1 red thin-skinned potato (about 8 oz.), peeled and diced
3 C. fat-skinned chicken broth
1 pint half-and-half
1/8 tsp. white pepper
Salt
Bacon, Croutons or Parmesan Cheese, for garnish

In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Add the half-and-half and stir until hot. Add white pepper and salt to taste.

Old-Fashioned Creamy Lemon Pudding

Old-Fashioned Creamy Lemon Pudding

2 large eggs
1 C. sugar
3 T. cornstarch
2 T. all-purpose flour
2 C. buttermilk
1/2 tsp. grated lemon peel
1/3 C. lemon juice
1/4 C. (1/8 lb.) butter
Lightly sweetened whipped cream (optional)

In a bowl, whisk eggs to blend. In a 2- to 3-quart pan, mix sugar, cornstarch, and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Continue simmering, stirring often, 2 minutes longer. Whisk half the buttermilk mixture into the eggs, then return both to pan, along with lemon peel, lemon juice, and butter. Whisk over medium-low heat until pudding reaches 160° on an instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes; do not boil. Spoon pudding into bowls or heatproof glasses. Serve warm or cool, with whipped cream if desired.

Thyme-Roasted Duck Breast with Orange-Wine Sauce

Thyme-Roasted Duck Breast with Orange-Wine Sauce

2 T. olive oil
1 C. chopped carrots
1 C. chopped celery
1/2 C. chopped shallots
1/4 C. chopped garlic
1 bottle (750 ml.) dry red wine
1 C. orange juice
5 sprigs fresh thyme, rinsed, plus 3 tsp. fresh thyme leaves
2 dried bay leaves
3 duck breast halves (about 10 oz. each; see notes)
Salt and pepper
1/2 C. heavy whipping cream
6 C. baby arugula leaves (5 oz.), rinsed and crisped

Pour olive oil into a 12-inch ovenproof nonstick frying pan (with at least 2-in.-tall sides) over medium heat. When hot, add carrots, celery, shallots, and garlic; stir often until vegetables are slightly limp and beginning to brown, about 7 minutes. Add wine, orange juice, 5 sprigs thyme, and bay leaves; increase heat to high and boil, stirring occasionally, until liquid is reduced by about half and is slightly syrupy, about 15 minutes. Pour through a fine strainer into a glass measure; you should have about 1 C.. Discard vegetables. Wipe pan dry. Rinse duck breasts and pat dry. Score the skin of each in a crosshatch pattern, making cuts about an inch apart, through the skin into the layer of fat. Sprinkle lightly all over with salt and pepper. Set same frying pan over medium-high heat; when hot, lay duck breasts, skin side down, in pan. Cook until beginning to brown on the bottom, 1 1/2 to 2 minutes. Spoon out and discard any fat in pan. Turn breasts over and sprinkle evenly with thyme leaves. Transfer pan with duck to a 425° oven. Roast until well browned on the surface but still slightly pink in center of thickest part (cut to test), 20 to 25 minutes. Transfer duck to a rimmed cutting board and let rest in a warm place for 5 minutes. Skim off and discard fat from pan juices. Set pan over medium-high heat and add orange-wine reduction and cream. Stir often, scraping up browned bits from bottom of pan, until sauce is boiling and coats the back of a spoon in a thin layer, 2 to 3 minutes. Season to taste with salt and pepper. Divide arugula among six plates. Slice duck breasts across the grain and fan equally over arugula. Drizzle a little warm orange-wine sauce over duck and greens. Pour remaining into a small pitcher and pass, for guests to add to taste.

Oven-Baked Salmon with Picholine Olive Sauce

Oven-Baked Salmon with Picholine Olive Sauce

2 cloves garlic, peeled and chopped
1 shallot (2 oz.), peeled and chopped (1/3 C.)
1 C. dry vermouth
1/2 C. fat-skimmed chicken broth or fish stock
1 C. whipping cream
1/3 C. chopped pitted picholine olives (or other mild green olives; see notes)
2 tsp. chopped fresh thyme leaves
Salt and fresh-ground pepper
1 boned salmon fillet (3 lb.), skinned
1 T. butter, cut into small pieces
1/2 C. dry white wine
1 T. chopped fresh tarragon
Fresh thyme sprigs, rinsed

In a 6- to 8-inch frying pan over high heat, boil garlic and shallot in vermouth until mixture is reduced by about half, 5 to 8 minutes. Add broth and bring to a boil again. Add cream, olives, and chopped thyme. Boil, stirring occasionally, until sauce is thick enough to coat the back of a spoon and is reduced to about 1 1/4 C., about 5 minutes. Add salt and pepper to taste. Cover and set aside. Rinse salmon fillet and pat dry. With tweezers, pull out pin bones. Lay fillet in a buttered 12- by 17-inch baking pan. Dot the fillet with butter, drizzle with wine, and sprinkle with tarragon. Sprinkle lightly with salt and pepper. Bake in a 400° oven until salmon is barely opaque but still moist-looking in center of thickest part (cut to test), 13 to 18 minutes. Slide salmon onto a platter. If sauce is cool, stir over medium-high heat until hot. Drizzle fish with some of the sauce; serve remaining to add to taste. Garnish fish with thyme sprigs.

The Queen of Tarts

The Queen of Tarts

About 1 C. all-purpose flour
1/4 C. firmly packed brown sugar
1/2 C. (1/4 lb.) butter or margarine
2/3 C. (6 oz.) mascarpone or Neufchâtel (light cream) cheese
1/2 C. yogurt cheese or sour cream
1 tsp. grated lemon peel
1 1/2 tsp. minced fresh mint leaves
1/4 C. powdered sugar
1 tsp. vanilla
2 C. mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
1/4 C. seedless blackberry, huckleberry, or salal jam

In a bowl, mix 1 C. flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 T. water and stir with a fork until evenly moistened. Gather dough into a ball. On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side. Bake crust in a 325° oven until golden brown, about 20 minutes. Cool on a rack. In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust. Arrange berries in a single layer over filling. In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries. Remove pan rim and cut tart into wedges.

Italian Tossed Salad

Italian Tossed Salad

2 quarts (about 1/2 lb.) torn bite-size pieces escarole leaves
1 quart (about 1/4 lb.) dandelion leaves, tough stems removed
1 red onion (about 6 oz.), thinly sliced
1/2 C. canned lupini beans or garbanzos, drained
1/2 C. thinly sliced prepared peeled roasted red peppers
1/2 C. canned pepperoncini chilies, stemmed, seeded, and sliced
1/2 C. canned red cherry peppers, stemmed, seeded, and sliced (keep small ones whole)
1/3 C. minced fresh basil leaves
1/3 C. minced parsley
2 cloves garlic, minced
About 1 T. extra-virgin olive oil
About 1 T. balsamic vinegar
Salt and pepper
1/2 C. large ripe green olives, drained
1/4 C. salt-cured black olives

In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic. Mix gently with just enough oil to coat greens; add vinegar, salt, and pepper to taste. Garnish with green and black olives.

Pinot-Braised Duck with Spicy Greens

Pinot-Braised Duck with Spicy Greens

4 duck legs (about 8 oz. each)
Salt and fresh-ground pepper
1 tsp. herbes de Provence
About 1 bottle (750 ml.) Pinot Noir
2 T. olive oil
1/4 C. minced shallots
4 C. low-sodium chicken broth
1 sprig fresh thyme, rinsed
1 dried bay leaf
1 T. butter
1 onion (about 8 oz.), peeled and chopped
1 lb. broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb. mustard greens, rinsed, trimmed, and sliced crosswise
2 cloves garlic, peeled and minced
1 flat anchovy (optional), minced
About 1/4 tsp. cayenne
About 1 T. lemon juice

Preheat oven to 375°. Rinse duck legs and pat dry. Lay legs skin side up in a roasting pan that just holds them comfortably. Sprinkle with salt, pepper, and the herbes de Provence. Roast duck in preheated oven for 1 hour. Spoon fat from pan and save for other uses or discard. Pour wine over duck; it should be deep enough so meat is immersed but skin is exposed. Continue roasting until skin is golden red, about 30 minutes longer (20 minutes if using convection heat). Meanwhile, pour 1 T. olive oil into a 1 1/2- to 2-quart pan over medium-high heat; add shallots and stir often until beginning to brown, about 2 minutes. Add chicken broth, thyme, and bay leaf; boil, stirring occasionally, until reduced to about 1 1/2 C., about 45 minutes. When duck is done, add 1 C. braising liquid to broth mixture and boil, stirring often, until mixture is reduced by about one-fourth, about 15 minutes. Pour through a fine strainer into a small pitcher or bowl. While broth reduces, prepare greens: In a 12- to 14-inch frying pan over medium-high heat, melt butter with remaining 1 T. olive oil. Add onion and stir often until beginning to brown, about 7 minutes. Add greens (if using mustard greens, add half, stir until wilted, then add remaining) and cook, stirring often, until tender to bite, 3 to 5 minutes. Add garlic and the anchovy, if using, and stir until fragrant, about 1 minute longer. Remove from heat and season to taste with salt, pepper, cayenne, and lemon juice. Mound greens on plates and set duck legs on top. Serve pan juices alongside.

Meyer Lemon Marmalade

Meyer Lemon Marmalade

3 pounds Meyer Lemons (or any lemons)
4 1/2 C. Sugar (I use organic raw sugar)
2 oz. prepared pureed Ginger or 4 tsp. finely chopped fresh Ginger
7 C. water

Prepare water-bath canner with jars by bringing cool jars and cool water to a boil in canner. Turn heat down and let simmer until ready to use the jars.

Scrub lemons thoroughly. If they are not organic, scald with hot water to remove any wax and debris. Prepare lemon peel by cutting the peels from the lemons with a sharp knife or using a vegetable peeler. Avoid cutting into the pith (the white part). You should end up with long swirls of peel. Cut across the swirl into very small slivers. Place the peels into saucepan with 1 C. the water, add saucepan lid, and simmer long enough for the peels to soften – about 30 minutes. Remove from heat and set aside.

Meanwhile, chop the remainder of each lemon into small 1/4 inch pieces, retaining all the pith, fruit and seeds, and juice. Place these pieces into a cheesecloth and tie tightly. Place in non-reactive saucepan and cover with the water. Boil 1 hour. Remove the cheesecloth bag from the liquid and cool. The easiest way to do this is to place in a sieve over a bowl. When cool enough to handle, press as much of the liquid from the bag as possible. It will be milky and sticky – this is the good pectin that will aid in setting the marmalade. Discard the cheesecloth bag.

Now combine the softened peels, the liquid remaining in the saucepan, the additional captured liquid from the bag, ginger and sugar. Bring back to a boil, then lower heat to medium, stirring until sugar is dissolved. Continue cooking uncovered until the liquid reaches 220 degrees on a candy thermometer. Remove from heat.

Immediately spoon into jars and process for 10 minutes after water returns to a boil in a boiling-water bath. Remove jars from canner and cool on heat-proof surface. Check lids after 1 hour, refrigerate any unsealed jars. Let the remainder of the jars cool overnight. Label and date and store in cool, dry place.

Cook’s Illustrated Fool Proof Vinaigrette

Cook’s Illustrated Fool Proof Vinaigrette

After making and testing hundreds of vinaigrettes both straight and on salads, we’ve arrived at a few conclusions. To start, ratios: For most green salads, a ratio of 4 parts oil to 1 part vinegar works best. We might alter this ratio when the vinegar is unusually mild (like rice wine vinegar), when citrus juices are used, or when the dressing is heavily flavored by another ingredient that needs a good kick (such as tomatoes). And salads like Chef’s Salad benefit from an acidic dressing that cuts through the richness of the meat and cheese. Second, extra-virgin olive oil is our top choice for most vinaigrettes, except those that have strong Asian flavors. Third, we’ve found that simply shaking all the vinaigrette ingredients together in a jar with a sealed lid in the easiest method of making the dressing; there is no extra bowl or whisk to wash and you can store what is left over in the same jar. Most vinaigrettes last about a week in the refrigerator. Just bring the dressing to room temperature and shake vigorously to recombine before serving.

1 tsp. Wine Vinegar
1 ½ tsp. minced Shallot
½ tsp. Mayo
½ tsp. Dijon
1/8 tsp. Salt
Pepper
3 tsp. EVOO

Combine Vinegar, Shallot, Mayo, Mustard, Salt and Pepper to taste in small bowl. Whisk until milky in appearance and no lumps remain. Place oil in small measuring C. so it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar. If pools of oil gather on the surface as you whisk, stop adding oil and whisk until combined, then resume whisking oil in a slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on the surface. (Or use the jar shaking method) Store refrigerated up to 2 weeks.

Lemon Vinaigrette (For mild greens): substitute fresh lemon juice for vinegar, omit shallot and add ¼ tsp. finely grated lemon zest and a pinch of sugar with salt and pepper.

Balsamic-Mustard Vinaigrette (For assertive greens): substitute balsamic vinegar for wine vinegar, increase mustard to 2 tsp. and add ½ tsp. fresh chopped thyme along with salt and pepper.

Nuttier Vinaigrette: Replace half the EVOO with walnut oil

Herb Vinaigrette: Add 1 tsp. minced parsley or chives and ½ tsp. minced fresh thyme, tarragon, marjoram, or oregano just before using.

Cook’s Illustrated Scallion Pancakes

Cook’s Illustrated Scallion Pancakes

Scallion pancakes should boast multiple paper-thin layers laced with scallions and just a hint of sesame flavor. The exterior should be brown and crisp while the interior retains a soft chew. We found 2 tsp. scallions per pancake was just right for bold allium flavor. Cilantro lent a great herbal flavor. Brushing a thin layer of sesame oil onto the pancakes before sprinkling on the scallions and cilantro added the right sesame flavor. As for forming the pancakes, we got the best results from rolling the dough into a pancake, sprinkling the flavorings over, rolling it into a log, then coiling it around itself like a snake and rolling it out into a pancake again. This was easier to do than expected and the result was a pancake with tender layers and evenly incorporated scallions.

We like these pancakes with the dipping sauce, but if preferred, you can omit the sauce and simply sprinkle with salt to taste before serving.

1 1/2 C. all-purpose flour
1 tsp. salt
1/2 C. warm water, plus extra if needed
1/4 C. vegetable oil, plus extra for brushing
2 tsp. toasted sesame oil
6 scallions, minced (1/2 C.)
2 tsp. minced fresh cilantro
1 recipe Scallion Dipping Sauce

Whisk flour and salt together in medium bowl. Add water and mix with dinner fork until combined. (If there are any floury bits left in bottom of bowl, add additional water, 1 tsp. at a time, until dough comes together.) Turn dough out onto lightly floured counter and knead until smooth and satiny, about 5 minutes, adding extra flour to counter or your hands as needed to prevent sticking. Transfer dough to clean bowl, brush with thin layer of vegetable oil, and let rest at room temperature for 30 minutes. Divide dough into 4 equal pieces and cover to keep dough from drying out. Working with 1 piece of dough at a time, roll into 7-inch circle about 1/8 inch thick on lightly floured counter. Brush dough round lightly with sesame oil, then sprinkle with 2 tsp. scallions and 11 1/2 tsp. cilantro. Following illustrations, roll dough into cylinder, then coil cylinder into round, tucking tail end underneath.

Roll into 5-inch pancake about 1/4 inch thick. Cut a small (1/2 inch) slit in the center of each pancake to allow for the release of steam that would otherwise cause the pancake to puff up. Set aside and cover while repeating with remaining dough pieces. Heat 1 tsp. vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Swirl oil to coat skillet, then add 1 dough round, cover and cook 1 ½ to 2 minute. Remove lid, brush top with oil, flip and cook another 1 ½- 2 minutes, covered. Remove lid and cook 40 seconds or so per side to get crisp. Transfer pancake to cutting board, tent with aluminum foil, and repeat 3 more times with remaining 3 tsp. oil and remaining 3 dough rounds. Slice cooked pancakes into wedges and serve with Scallion Dipping Sauce.
Scallion Dipping Sauce

¼ C. Soy Sauce
2 tsp. Rice Vinegar
2 tsp. Mirin
1 tsp. Water
1 tsp. Chili Oil
½ tsp. Toasted Sesame Oil
1 Scallion, minced

Combine all ingredients and serve.

Vaca Frita (Keto)

Vaca Frita (Keto)

Vaca Frita (Keto)

2 – 2 ½ lb. Boneless Chuck Roast

1 ½ tsp. fine Himalayan Sea Salt

2 Bay Leaves

1 T. White Vinegar

3 T. Coconut or Avocado Oil

1 large Onion, cut into ¼ inch slices

½ cup minced cilantro (1/2 bunch or so), divided

 

Rub the roast with 2 teaspoons of the salt. Place in a slow cooker and add the bay leaves and vinegar. Add water until the beef is just submerged. Cook on low for 8 hours. Remove the meat from the slow cooker and discard the liquid. Place the beef in a storage container, cover, and set in the refrigerator until you’re ready to make and serve this dish. (Cook in a pressure cooker on high for 50 minutes instead of in the slow cooker.) If you’re making it right away, set the beef under a fan to cool before shredding. Heat a large skillet over medium heat. When it’s hot, place the oil in the skillet and add the onion slices. Cook for 10 minutes, stirring occasionally. The onions will become tender, translucent, and sweet. While the onions cook, shred the meat by hand, removing any unsightly chunks of fat Make sure to shred it into fine threads. The thinner the pieces are, the more they will crisp up! Remove the onions from the skillet and set aside. Don’t clean the pan. Add half of the shredded beef to the skillet over medium heat. Cook for 8 minutes, stirring once halfway through. After 8 minutes, there should be some pieces of meat stuck to the bottom of the pan; add the juice of 1 lemon and use a spatula to scrape them up. Mix in half of the cilantro and half of the cooked onions. Stir to combine and immediately remove from the skillet Repeat with the remaining shredded beef, lemon juice, cilantro, and onions. Place both batches of vaca frita in a serving bowl and toss with the remaining 1/2 teaspoon of salt before serving. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over high heat for 5 to 10 minutes, until crispy again.

Cook’s Illustrated Caramelized Onions

Cook’s Illustrated Caramelized Onions

If the onions are sizzling or scorching in step 2, reduce the heat. If the onions are not browning after 15 to 20 minutes, raise the heat.

1 tsp. unsalted butter
1 tsp. vegetable oil
1 tsp. light brown sugar
½ tsp. salt
2 pounds onions, halved and sliced pole to pole into 1/4-inch-thick pieces
1 tsp. water
Pepper

Heat butter and oil in 12-inch nonstick skillet over high heat and stir in sugar and salt. Add onions and stir to coat. Cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. Off heat, stir in water. Season with pepper to taste. (Onions can be refrigerated for up to 1 week.)

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon

 

2 large lemons

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon chopped fresh oregano

4 cloves garlic, minced

6 tablespoons olive oil, divided

salt and black pepper

2 bone-in chicken breasts with the skin

2 large Russet potatoes, peeled and quartered

1/2 pound green beans (ends trimmed)

1/2 cup pitted Kalamata olives, halved

 

Preheat oven to 400 degrees. With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons.  Transfer to a small bowl.  Slice one of the lemons and remove the seeds; set aside.  Juice the other lemon; set aside. To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper.  Stir to form a paste.  Keeping the skin intact, carefully spread equal amounts of the herb paste underneath.  Place chicken on a non-stick baking sheet. Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste.  Place them around the chicken.  Scatter lemon slices around the baking sheet.  Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each). Bake for 35 minutes.  Flip the potatoes.  Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste.  Scatter the green beans around the chicken and potatoes.  Bake an additional 25 minutes or until chicken is 165 degrees in the center. Scatter the black olives over the chicken, potatoes and green beans.  Garnish with chopped fresh parsley and serve immediately.

Latin A.M. Chocolate

Latin A.M. Chocolate

1-1/2 C. soy or rice milk (plain, vanilla, or chocolate are all fine)
1/8 C. unsweetened cocoa powder
2 T. dry sweetener
1/4 tsp. ground Mexican cinnamon
1/8 C. boiling water
1/8 tsp. almond extract

In a small saucepan, heat milk for 3 minutes over medium heat. In a small bowl, combine cocoa powder, dry sweetener, and cinnamon. Add hot water to cocoa and mix thoroughly until there are no lumps. Stir in almond extract. Whisk cocoa mixture into hot milk, pour into a mug and drink hot.

Lilac Scones with Rhubarb Curd

Lilac Scones with Rhubarb Curd

LILAC SCONES

3 cups all-purpose, unbleached flour
1/3 cup granulated sugar, plus more for sprinkling (or use turbinado, on top)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. salted butter, well chilled
1 cup full-fat buttermilk, well shaken
1 cup of lilac blossoms

Preheat oven to 425°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Over bowl, cut butter into small bits, dropping them into the flour mixture as you go. Work butter and flour together with fingers, until butter is about pea-sized at its largest. Add your lilac blossoms, removed from the stems (no green part). Give buttermilk a good shake, then pour into the flour-butter mixture, and fold together until you can pull the dough into a rough ball (mix as little as possible). Dust surface with clean flour and roll out to a half inch of thickness. Cut into triangles and place on greased baking sheet. Sprinkle generously with coarse sugar (turbinado is best) and a few more blossoms if you wish, and bake until golden at the edges, around 12-16 minutes. Eat when warm out of the oven.
RHUBARB CURD

3 cups chopped rhubarb
A handful of strawberries for colour and flavour (otherwise, the curd can be quite yellow from the yolks – I also used a few drops of beet juice to add rosiness)
Juice from one small lemon (around 2 tbsp)
1/3 cup sugar
1/4 cup water

7 egg yolks
1/2 cup sugar
1/4 cup butter
Pinch of sea salt

Put the rhubarb, juice of half a lemon, sugar and water in a small pot and simmer gently until rhubarb is soft. Blend into a smooth puree.

Whisk egg yolks, remaining sugar, and salt in a double boiler until warm. Gradually add the rhubarb puree, stirring vigorously between each addition. Do not allow the mixture to boil or the eggs will curdle (yuck! rhubarb omelette!)

Once the consistency is rich and thick, remove from heat and gradually add butter, stirring until melted. Cool the curd and bottle up in jars. Refrigerate.

Melon and Goat Cheese Salad with Agrodolce Dressing

Melon and Goat Cheese Salad with Agrodolce Dressing

3/4 C. walnut halves
1 ripe cantaloupe (about 3 lb.)
6 C. tender watercress sprigs (about 6 oz.) or bite-size pieces frisée, rinsed and crisped
2 C. huckleberries or blueberries, rinsed
Agrodolce dressing
8 to 10 oz. fresh chèvre (goat cheese)
Fresh-ground pepper

Place walnuts in a 9-inch square or round pan and bake in a 350° regular or convection oven, shaking pan once, until golden brown under skins, about 10 minutes. Meanwhile, cut peel off melon; scoop out and discard seeds. Cut melon into 1/2-inch-thick crescents. On a large platter or on dinner or salad plates, arrange watercress, melon slices, and berries. Shortly before serving, drizzle about half the agrodolce dressing over fruit on platter or 1 to 2 T. over each serving. Cut chèvre into slices or break into chunks and distribute over salad. Sprinkle with toasted walnuts and pepper to taste. Offer remaining dressing to add to taste.

Lynda Dowling’s Lavender Lemonade

Lynda Dowling’s Lavender Lemonade

1 C. sugar
1/4 C. (a generous handful) fresh or 1 T. dried lavender blooms stripped from stems
1 C. freshly squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish

Combine sugar with 2 1/2 C. water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours). Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 C. water. Stir well and watch lemonade change color. Pour into tall glasses half-filled with ice or refrigerate until ready to use. Garnish lemonade with fresh lavender sprigs.

Purple Flash Spinach Salad

Purple Flash Spinach Salad

Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

1/3 C. slivered almonds
2 T. extra-virgin olive oil
1 T. red wine vinegar
1 tsp. Dijon mustard
2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
2 T. rosemary blossoms
1 C. purple or pink dianthus petals
1 1/2 T. chopped fresh lavender blossoms or 2 1/4 tsp. dried lavender
Salt and pepper

In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl. To bowl, add oil, vinegar, 1 T. water, and mustard; mix. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

Uses for Canned Fruit

Uses for Canned Fruit

For the simplest fruit sorbet, combine 1 undrained can (16 oz.) fruit packed in juice, 1/3 C. white grape juice concentrate, and 3 tsp. honey in a food processor. Puree until smooth. Freeze in an ice cream maker or in a shallow metal pan, stirring occasionally.

To make baked chicken more special around the holidays, combine 1 can (16 oz.) whole-berry cranberry sauce and 1/2 C. bottled Italian dressing. Pour a layer of the mixture into the bottom of a large baking dish. Add 4 pounds bone-in chicken pieces and top with the remaining sauce. Bake at 400°F until the juices run clear when the chicken is pierced with a fork, about 40 minutes, turning occasionally.

For a summertime granita to cool you off, freeze 1 unopened can (8 oz.) pineapple in heavy or light syrup until solid. Open the can and dig out the contents. Chop in a food processor along with 1/4 tsp. vanilla extract until the mixture is finely chopped but still lightly icy. Spoon into dessert C. and serve. Keep a can of pineapple in the freezer so you’re always ready to make this on a hot summer day.

For fruit salsa in a jiffy, make your favorite fresh salsa recipe (or use store-bought salsa) then stir in 1 drained can (15 oz.) mandarin oranges in syrup. Try other canned fruits, too, like sliced peaches for peach salsa or pineapple chunks for pineapple salsa. Once you try the combination of fruit and tomatoes in salsa, you’ll be hooked!
Uses for Canned Tuna

To make a more substantial pizza without adding a lot of fat, drop a few T.fuls of drained canned tuna over the tomato sauce before topping with the cheese.

To turn couscous from a side dish into a main dish, add canned tuna. For example, prepare 1 box (10 oz.) instant couscous according to the package directions. Toss with 1 undrained can (6 oz.) olive oil-packed tuna, 1/2 C. chopped toasted hazelnuts, 2 minced garlic cloves, 2 tsp. chopped fresh dill, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper.

Make potato salad, Mediterranean-style. An extremely easy version is to boil a pound of your favorite potatoes (cleaned but with skin on), until tender, about 15 minutes. Cut into bite-size chunks, then put in a large bowl. Add 1 can (6 oz.) tuna packed in olive oil and 1 red onion, cut into bite-size pieces. Add salt, freshly ground black pepper, fresh lemon juice, and extra olive oil, to taste. Toss and serve warm or at room temperature.

Apricot Vanilla Bean Jam

Apricot Vanilla Bean Jam

2 pounds ripe apricots
1/4 C. water
Small wedge fresh lemon
2 1/2 C. granulated sugar
1 to 2 vanilla beans

Cut the apricots in half and remove the pits. Place apricot halves, water, the juice from the lemon, and the lemon rind itself in a large non-reactive pot. Stirring intermittently, cook over medium-high heat until the juices begin to boil. Reduce the heat, cover, and simmer until the apricots are soft and tender, 5 to 10 minutes. Once soft and tender, stir in the sugar. Split the vanilla beans down their length, scrape out the seeds, then add both the seeds and the pods to the pot. Increase the heat back up to high and bring to a rolling boil. Clip on a candy thermometer and continue to cook, while stirring, until the jam thickens and reaches about 220°F. Carefully remove the vanilla bean pods and lemon rind. Ladle the jam into clean 4-oz., half-pint, or pint-sized glass jars and store in the refrigerator for up to 3 weeks.

Recipe Notes: Taste your fruit first to check for ripeness and sweetness. Additional sugar may be required. This recipes keeps the skin on the apricot before cooking. You can remove the skins before cooking if you like. To check for doneness, place a small plate in the freezer when you start the recipe. As the jam nears completion, place a small amount on the plate and return the freezer. If the jam wrinkles as you nudge it, it is done.

Classic Peach Jam

Classic Peach Jam

3 pounds peaches, peeled, pitted and finely chopped
5 1/2 C. sugar
2 T. fresh lemon juice
1/2 tsp. butter
1 box fruit pectin (I use Sure-Jell)

Place the peaches and lemon juice into a large pot. At this point, I like to take my potato masher and mash the peaches a bit. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter. Stirring frequently, bring the peach mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate.
Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Skim any foam from the surface. Ladle quickly into clean jars. (I like to use a wide funnel.) Wipe the rims of the jars with a clean cloth. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands. Place the jars in a canner and process (gently boil) for 10 minutes (water should cover the jars by an inch or two–add boiling water, if necessary), then remove the jars from the canner. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.

Artichokes with Lemonnaise

Artichokes with Lemonnaise

3 T. distilled white vinegar
1 tsp. black peppercorns
4 artichokes (each about 4 in. wide; 3 lb. total)
1/2 C. drained extra firm, firm, or soft silken tofu
2 T. lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. dry mustard
Salt and fresh-ground pepper

Fill a 6- to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat. Meanwhile, slice about 1 inch off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves. Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain. While artichokes cook, make lemonnaise. In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill airtight up to 1 day; stir before using.) Serve artichokes with sauce for dipping.

Varying your dunk sauce: For variations on lemmonaise, add ingredients to the basic recipe and whirl in a blender or food processor until smooth.

Aioli: Add 1 clove minced garlic.
Caper-anchovy sauce: Add 2 tsp. drained capers and 1 1/2 tsp. anchovy paste.
Chili-cilantro sauce: Instead of lemon juice, use 4 tsp. lime juice. Add 1/2 to 1 stemmed fresh serrano chili and 1/3 C. packed fresh cilantro.
Dried-tomato sauce: Add 1/4 C. dried tomato halves (not oil-packed).
Green sauce: Add 1 C. each lightly packed spinach leaves and parsley, and 1/2 C. chopped green onions.
Madeira sauce: Add 2 T. each madeira and minced chives.
Orange-coriander sauce: Use only 1 T. lemon juice. Add 4 tsp. orange juice and 1/2 tsp. each ground coriander and grated orange peel.
Tamari-sesame sauce: Substitute Asian (toasted) sesame oil for olive oil. Add 1 1/2 tsp. tamari.

Rhubarb-Almond Tart

Rhubarb-Almond Tart

Butter pastry (directions follow)
1 lb. rhubarb
1 C. sugar
1 C. blanched almonds
6 T. (3/8 lb.) butter or margarine
2 large eggs
1/4 tsp. almond extract

Press butter pastry dough evenly over bottom and up sides of a 10-inch tart pan with removable rim. Bake in a 300° oven until pale gold, about 20 minutes (about 15 minutes in a convection oven). Use hot or cool. Rinse rhubarb, trim and discard dried ends, and cut stalks into 1-inch lengths. Put in a 10- to 12-inch frying pan and mix with 5 T. sugar and 1/4 C. water. Let stand 10 minutes, then stir and set over medium-low heat. When water boils, turn rhubarb pieces over once and cook about 2 more minutes. Remove from heat. Meanwhile, in a food processor or blender, whirl nuts to a fine powder. To processor, add remaining sugar and the butter, eggs, and almond extract. Whirl until well blended. Or put the ground almonds in a bowl, add remaining sugar and the butter, eggs, and almond extract, and beat with a mixer until well blended. Pour almond mixture into pastry. With a fork or slotted spoon, lift rhubarb pieces from cooking liquid (save liquid for other uses) and arrange in a pattern on filling. Bake in a 350° oven until filling, which rises around rhubarb, is golden brown and center is firm when pan is gently shaken, 35 to 50 minutes (25 to 40 minutes in a convection oven). Let cool at least 15 minutes; remove pan rim to cut. Serve warm or cool.

Butter pastry: In a food processor or bowl, combine 1 1/3 C. all-purpose flour and 1/4 C. sugar. Add 1/2 C. (1/4 lb.) butter or margarine, in chunks. Whirl, or rub with your fingers, until fine crumbs form. Add 1 large egg yolk; whirl, or mix with a fork, until dough holds together. Firmly pat into a ball.

Spring Aioli Feast

Spring Aioli Feast

1 1/2 to 2 lb. red thin-skinned potatoes (1 to 1 1/2 in. wide)
1 1/2 to 2 lb. asparagus
1 lb. sugar snap peas
2 T. lemon juice or vinegar
1 T. olive oil
1 tsp. salt
3 or 4 artichokes (12 to 14 oz. each)
1 dozen radishes (about 8 oz.), rinsed and trimmed
1 1/2 to 2 lb. cooked peeled, deveined shrimp (21 to 30 per lb.), rinsed
6 to 8 hard-cooked eggs (optional)
1 1/2 to 2 C. Classic Aioli
or
1 1/2 to 2 C. Green Aioli

Scrub potatoes and put in a 5- to 6-quart pan. Add 2 quarts water. Cover pan and bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes. With a slotted spoon, lift potatoes out and let cool. Meanwhile, rinse asparagus and peas. Snap off tough stem ends of asparagus. Remove strings from peas. Return water used for potatoes to a boil again over high heat. Add asparagus and cook just until barely tender when pierced, 3 to 5 minutes. Lift out with tongs and immerse in a bowl filled with ice water. When cool, drain. Add peas to the same boiling water and cook just until bright green, about 2 minutes. Drain and immerse in ice water until cool; drain again. Add about 3 quarts water and the lemon juice, olive oil, and salt to the pan (no need to wash). Cover and bring to a boil over high heat. Meanwhile, rinse artichokes. Trim about 1 inch off tops and discard. With scissors, trim remaining thorny tips off outer leaves. Trim off stems. Cut in half lengthwise. Immerse artichokes in the boiling water and cover. When water returns to a boil, reduce heat and simmer, covered, until artichokes are tender when pierced in base, about 20 minutes. Drain and let cool. Arrange potatoes, asparagus, peas, artichokes, radishes, shrimp, and eggs in a basket or on a platter. Serve with aioli.

Mango, Vanilla, Lime and Cardamom Jam

Mango, Vanilla, Lime and Cardamom Jam

10 C. mango, pureed in the food processor, but with some chunks still remaining (about 10 mangos)
8 C. granulated sugar
1/4 C. lime juice
3 vanilla beans, split and scraped out (alternately, you can add 2T.of vanilla AFTER cooking the jam, just before putting into containers)
1/2 tsp. ground cardamom

In a large dutch oven or pot, combine the pureed mango, sugar, lime juice, seeds scraped from the vanilla beans as well as the split vanilla beans (which will be discarded later), and ground cardamom. Slowly bring the mixture up to a boil over medium/high, stirring occasionally to prevent the jam from burning. Once the jam is at a rolling boil, turn the heat down to medium, and continue to boil for 25-30 minutes, stirring occasionally. You can test to see if you have cooked your jam long enough by putting some on a plate or small bowl and putting it in the freezer for a few minutes. Once it has cooled, it should be a nice jam consistency, not too runny. If it is still too runny, continue cooking and checking, until you have reached your desired consistency. Remove and discard the scraped out vanilla bean pods and pour jam into clean jars or containers, allowing to cool to room temperature before storing in the refrigerator or freezer.

Pickled Fermented Garlic Scapes

Pickled Fermented Garlic Scapes

1 quart (8 Servings)

Choose just the tenderest and youngest flowers for these pickled garlic scapes, leaving the scape’s woody stem for use in a naturally probiotic, fermented relish or to use fresh. These pickled scapes are strongly flavored and deeply robust with garlic flavor. You can always add spices to the mixture as well, dill and bay do nicely, but garlic lovers will revel in the simple combination of scape, salt and starter. Fresh whey, sauerkraut juice or packaged starter work well.

1½ tsp. unrefined sea salt
1 package vegetable starter culture (or substitute ¼ C. sauerkraut juice or fresh whey)
1 quart garlic scapes

Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
Pack your crock full of trimmed garlic scapes. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.

Chai Tahini Smoothie

Chai Tahini Smoothie

1 frozen banana
1/2 cup coconut milk (or another kind of milk)
2 T. Tahini
3 T. concentrated chai tea
4-5 ice cubes
1 T. chia seeds (optional)
Dash of cinnamon and vanilla extract

Whir in blender until smooth.

Spiced Rhubarb-Cherry Chutney

Spiced Rhubarb-Cherry Chutney

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname “the pie plant.” But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers’ market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin.

¾ C. packed dark brown sugar
1⁄3 C. red wine vinegar
1 ½ lb. rhubarb, cut into ½-inch pieces (4 C.)
½ C. dried cherries
Zest of 1 orange
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. freshly ground black pepper

Bring the sugar and vinegar to a boil over medium-high heat in a large saucepan. Stir in the rhubarb, cherries, orange zest, cinnamon, cloves, and black pepper with a wooden spoon, and bring the mixture back to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens slightly, about 6 minutes. Let the chutney cool to room temperature before transferring it to an airtight container. Stored in an airtight container in the refrigerator, it will keep for about 1 week. Bring to room temperature before serving.

Marinated Olives with Basil and Orange Peel

Marinated Olives with Basil and Orange Peel

1 small orange
1 C. extra-virgin olive oil
1 clove garlic, peeled and smashed
1 heaping C. (about 1/2 pound) mixed olives
1/2 C. loosely packed basil leaves, julienned

Peel the orange zest using a vegetable peeler, removing as little of the white pith as possible. Slice the peel into thin strips. (Alternately, use a zester or stripper.) Pour the olive oil into a small saucepan over low heat. Stir in the orange zest and smashed garlic clove. Once the oil is warm, 2 to 5 minutes, turn off the heat and let sit until it comes to room temperature. Remove the garlic and stir in the basil. Add the olives to a pint-sized jar. Cover with the olive oil (leave the basil and orange in the oil). Refrigerate at least 24 hours. Bring to room temperature an hour before straining the oil and serving

Carrot, Jicama, and Red Cabbage Slaw

Carrot, Jicama, and Red Cabbage Slaw

2 tsp. whole anise seeds
2 C. julienned red cabbage
1 C. julienned carrots
1 C. julienned jicama
1 large jalapeno, thinly sliced crosswise
3 T. freshly squeezed lime juice
1 scant tsp. coarse salt
1 tsp. sugar
1/3 C. chopped cilantro
1 T. chopped fresh mint

Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature. In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.

Pizza Sandwiches

Pizza Sandwiches

1 1/2 C. warm water (115 degrees)
4 1/2 tsp. (two 1/4-ounce envelopes) active dry yeast
1/4 C. extra-virgin olive oil, plus more for bowl and baking sheet
1 T. sugar
Coarse salt
4 1/3 C. all-purpose flour, plus more for surface

6 vine-ripened tomatoes, sliced 1/4 inch thick
1/2 C. plus 1 T. extra-virgin olive oil
Coarse salt and freshly ground pepper
1 C. crumbled soft goat cheese (5 ounces)
32 thin slices soppressata (8 ounces)
1 pound fresh mozzarella, sliced 1/4 inch thick
8 ounces baby arugula (about 10 C.)
2 C. fresh basil
2 T. fresh lemon juice

Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. Whisk oil, sugar, and 2 tsp. salt into yeast mixture. Add flour, and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour. Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 T. oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible). Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball. Let rest, draped with plastic wrap, for 15 minutes. Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 T. goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving. Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 C. plus 2 T. oil. Season with salt and pepper. Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

Ricotta Berry Breakfast Crostini

Ricotta Berry Breakfast Crostini

12 baguette slices (cut on diagonal for more surface area)
½ C. ricotta cheese (if you can get fresh, it’s a beautiful thing)
2 tsp. honey
1 C. sliced strawberries or whole raspberries

In a toaster or a preheated 350°F oven, toast the baguette slices until they are very lightly browned, about 3 minutes. Meanwhile, in a small bowl combine the ricotta and honey. Spread the ricotta mixture evenly over the toasted bread slices, and evenly distribute the berries over the tops.

Strawberry Balsamic Refrigerator Jam

Strawberry Balsamic Refrigerator Jam

1 tsp. lemon juice
zest of 1 lemon
1 lb. strawberries, stems removed and roughly chopped (good use for overripe berries)
1/3 C. sugar to 1/2 C., depends on sweetness of your strawberries
1 tsp. aged balsamic vinegar

Combine the lemon juice, lemon zest, strawberries, and sugar in a saucepan. Bring to a boil over medium high heat and cook for 10 minutes, stirring frequently. It will look really watery at first, but it will start to thicken up as it reduces. Once you have the thickness you want, reduce the heat to medium and add the balsamic vinegar. Cook for 3 more minutes, then place your jam in a clean glass container. Refrigerate, and spread on biscuits, toast, or whatever you’d like. Enjoy!

Korean Beef Bites

Korean Beef Bites

1/2 pound flank or sirloin steak
1 tsp. low-sodium soy sauce or gluten-free tamari
1 tsp. brown sugar
1/2 tsp. sesame oil
1 clove garlic, finely minced
1/2 tsp. freshly grated ginger
24 rice crackers
1/2 C. prepared kimchi
1 green onion, very thinly sliced on the diagonal

Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator. Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices. To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.