-NYTimes.com
Time: About 30 minutes
2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 21/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
11/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil.
1. Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
2. Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
3. While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
4. Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.
Yield: 4 entrée portions.
16 August 2007
Recipe: Italian-Style Vegetable Pancakes
-NYTimes.com
Time: At least 30 minutes
About 2 pounds zucchini, eggplant or turnips, peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1-4 tablespoons butter or extra virgin olive oil.
1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
2. Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
Yield: 4 servings.
Time: At least 30 minutes
About 2 pounds zucchini, eggplant or turnips, peeled if necessary
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1-4 tablespoons butter or extra virgin olive oil.
1. Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
2. Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.
Yield: 4 servings.
Korean-Style Crisp Vegetable Pancake (Pa jun)
-NYTimes.com
Time: 30 minutes
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.
1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
Yield: 6 to 8 servings.
Time: 30 minutes
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.
1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
Yield: 6 to 8 servings.
Supernatural Brownies
-Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998); via NYTimes.com
Time: About 1 hour
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Time: About 1 hour
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Devil’s Food Cupcakes With Fluffy White Filling and Chocolate Icing
-Adapted from "Vegan With a Vengeance," by Isa Chandra Moskowitz (Marlowe, 2005); via NYTimes.com
Time:
1 hour 45 minutes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.
1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
Time:
1 hour 45 minutes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.
1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
Spicy Peanut Stew With Ginger and Tomato
-Adapted from Terry Hope Romero, via NYTimes
Time: One hour
1 medium-size eggplant, peeled and cut into 1/2-inch dice
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup peanut oil
2 shallots, thinly sliced
2 inches fresh ginger, peeled and minced
1 to 2 jalapeño chilies, seeded and minced
1 onion, chopped
1/3 cup tomato paste
1 small (14.5 ounce) can diced tomatoes, preferably roasted
4 cups vegetable stock or water
1/2 cup natural unsweetened peanut butter (creamy or chunky)
1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2 -inch thick
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish
Cooked rice, for serving
Chopped roasted salted peanuts, for garnish (optional).
1.
In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
2.
In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
3.
Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
4.
Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
5.
Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Yield: 8 servings.
Time: One hour
1 medium-size eggplant, peeled and cut into 1/2-inch dice
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup peanut oil
2 shallots, thinly sliced
2 inches fresh ginger, peeled and minced
1 to 2 jalapeño chilies, seeded and minced
1 onion, chopped
1/3 cup tomato paste
1 small (14.5 ounce) can diced tomatoes, preferably roasted
4 cups vegetable stock or water
1/2 cup natural unsweetened peanut butter (creamy or chunky)
1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2 -inch thick
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish
Cooked rice, for serving
Chopped roasted salted peanuts, for garnish (optional).
1.
In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
2.
In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
3.
Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
4.
Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
5.
Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Yield: 8 servings.
Spinach Pancakes
-NYTimes.com
Time: 30 minutes
10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1 1/2 to 2 cups buttermilk or thin yogurt
2 eggs
2 tablespoons melted and cooled butter, plus unmelted butter for cooking
1 cup sour cream, optional
1 tablespoon minced lemon peel, optional.
1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.
2. Heat large skillet over medium-low heat while you make batter. Heat oven to 200 degrees. In a bowl, mix together dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
3. Place a teaspoon or two of butter in pan. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like. Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won’t hold together well until they are ready.
4. Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.
Yield: 6 to 8 servings.
Time: 30 minutes
10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1 1/2 to 2 cups buttermilk or thin yogurt
2 eggs
2 tablespoons melted and cooled butter, plus unmelted butter for cooking
1 cup sour cream, optional
1 tablespoon minced lemon peel, optional.
1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.
2. Heat large skillet over medium-low heat while you make batter. Heat oven to 200 degrees. In a bowl, mix together dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
3. Place a teaspoon or two of butter in pan. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like. Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won’t hold together well until they are ready.
4. Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.
Yield: 6 to 8 servings.
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