November 2, 2013
30 minutes, plus cooling time. 24 oysters 2 tablespoons (generous 1 ounce) butter, divided, plus melted butter for drizzling over the oysters before baking Scant ¼ cup (scant 1 ounce) thinly sliced shallots 1/2 teaspoon dry English mustard powder 1/4 cup plus 1 tablespoon (2½ ounces) white wine Scant 2½ teaspoons (1/3 ounce) fresh-squeezed lemon juice 1/2 cup (4 ounces) heavy cream 1 1/2 tablespoons (1 ounce) Dijon mustard About 1/8 teaspoon sea salt 24 medium oysters, preferably East Coast oysters with a deep cup, such as Naked Cowboys, Malpeque, Beau Soliel or Wellfleet 1/4 cup fresh white bread crumbs 24 slices green onion, green parts only (cut on a bias as thin as you can, hold them in ice water)
November 2, 2013
Oysters Rockefeller 40 minutes, plus cooling time. 24 oysters About 5 tablespoons (2½ ounces) butter, divided, plus melted butter for drizzling over the oysters before baking Generous ¾ cup (3½ ounces) finely diced fennel 3/4 teaspoon minced garlic 1/3 cup Pernod About 12 loosely packed cups (11 1/3 ounces) cleaned spinach 1/2 teaspoon (2/3 ounce) sea salt 2 tablespoons plus 2 teaspoons (scant 1½ ounces) heavy cream 24 medium oysters, preferably East Coast oysters with a deep cup, such as Naked Cowboys, Malpeque, Beau Soliel or Wellfleet About ½ cup fresh white bread crumbs 1. In a straight-sided sauté pan, melt 3 tablespoons butter over medium heat.
November 2, 2013
35 minutes, plus freezing time for the butter. 24 clams About 1¾ cups (3½ ounces) fresh white bread crumbs About 1 cup (2 2/3 ounces) panko bread crumbs 2 cups, loosely packed (1 ounce) parsley leaves (stemmed, washed and dried) 1 generous cup, loosely packed (½ ounce) basil leaves (stemmed, washed and dried) Scant ½ teaspoon sea salt 1 teaspoon chopped garlic 1/2 cup plus 2 tablespoons (5 ounces) butter, softened 24 middleneck clams (large littleneck clams can be substituted)
October 26, 2013 |
2 hours, plus soaking time for the mushrooms and cooling time for the lasagna. Serves 12 FRESH PASTA 1 2/3 cups unbleached flour, plus extra for rolling the dough 3 eggs 1. Place the flour in the bowl of a mixer or food processor. Add the eggs and mix until a dough starts to come together. The dough should feel like soft clay; if it feels moist, add a little more flour. Turn it out onto a well-floured work surface and knead until it forms a cohesive dough, 4 to 6 turns.
October 25, 2013 |
The cover of Amy Fothergill's new cookbook, “The Warm Kitchen,” barely hints at what's inside. There are photos of pasta, bagels, a cupcake and a brownie. It's the subtitle that gives it away: This is a book for people who eat gluten-free. Fothergill is an enthusiastic guide to making gluten-free foods that mimic their with-gluten versions, recipes she devised, she writes, with persistence and with the help of family and friend tasters. It's a journey that began in 2007, when her daughter, at 13 months, developed the skin ailment eczema and the family learned she had many food sensitivities, including to gluten -- a protein found in wheat, barley and rye. Fothergill, a cooking instructor and consultant, provides more than recipes.
October 25, 2013
Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch...
October 24, 2013 |
When 2 Chainz issued a cookbook , he focused on dishes that could be pulled off in the small confines of a tour bus. Boy George looked at macrobiotic cooking for his, while Coolio opted for comfort foods with a healthful twist (he termed it “Ghetto Gourmet”). Liberace's recipes were curated from his seven dining rooms. Enter Ja Rule, who found his inspiration for his new microwave cuisine cookbook during a recent stay behind bars. The rapper's recipes require a microwave, unshackled hands and not much else.
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
October 11, 2013
Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select Jons markets, cooking supply stores and Middle Eastern markets. 3 to 4 medium beets 2 tablespoons pomegranate concentrate or molasses 2 to 3 tablespoons lemon juice 2 to 3 small, dried red chile peppers, crushed Coarse sea salt 1/2 cup fresh cilantro leaves 1 cup pomegranate seeds 1/4 cup lightly flavored olive oil 1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes.
October 2, 2013 |
You know it's fall when all those colorful varieties of apples start showing up in the market. It's hard not to want to snag a few of each to try out in the kitchen. But how do you tell which apples are best for a specific use? Which apples are best for eating, and which ones are best for cooking and baking? Food editor Russ Parsons explored the often perplexing apple question in a column he did on heirloom apples just a few autumns ago: "The world of apples is supposedly divided cleanly in two: cookers and eaters.