Mole Poblano

Recipe from my great aunt Maria Luisa Quintana de Novelo

1 guajolote
200 gr. chile pasilla
100 gr. almendra frita
1 jitomate frito
100 gr. pasas fritas
1/4 kg. manteca
1 cabeza de ajo asado
1/2 kg. chile mulato
2 chiles anchos
Ajonjolí
200 gr. pepitas tostadas
20 tomates fritos
2 plátanos largos fritos
2 tablillas de chocolate
1 cucharadita de anis, canela y clavo
Sal y azúcar al gusto

Se sancocha en manteca el guajolote, previamente limpio y en trozos; se saca y se pone a hervir en otra olla.

En la misma manteca se procede a freír los chiles (desvenados, tostados, remojados y molidos). Después, ahí mismo (una vez sacado lo anterior), el tomate y el jitomate, previamente molidos, se frien. Posteriormente se agregan, ya molidos, el ajonjolí, las pepitas, la almendra, las pasas y los plátanos. Se deja freír hasta que salga la grasa.

Al último se agrega el anis, la canela y el calvo, así como el chocolate, poca sal y azúcar al gusto. Se le agrega poco a poco el caldo del guajolote (antes de poner el caldo, la casa estará impregnada de aromas). Al último se le agregara la carne de guajolote y un pedazo de codillo cocido y, si se quiere, carne de puerco.

Ya que esta bien sazonado, se le da una rociada de agua fría para que le salga la grasa.

Se sirve con tamales blancos y de frijol y tortillas calientes. Use ajonjolí para adornar.

Flan

3 whole eggs
3 egg yolks
1/4 teaspoon grated lemon rind
6 tablespoons sugar
2 and 1/2 cups milk

Caramelized Sugar:
10 tablespoons sugar
5 teaspoons water

To make the caramelized sugar, heat the sugar and water in a small skillet over a medium-high flame, stirring constantly, until the sugar has turned a golden color. Remove from the heat immediately and pour into 6 ovenproof custard cups or one large mold, lining the sides of the mold.

To make the flan, beat together lightly with a wire whisk the whole eggs and the yolks. Add the lemon rind, sugar, and milk. Pour mixture into the mold lined with caramelized sugar.

Cook in a baño maria. Place the mold or cups in a pan with at least 2 inches of hot water. Cook on top of the stove over a medium flame for 1 hour. Transfer to a 350 degree F oven and continue cooking 25 minutes, or until a knife inserted in the flan comes out clean. Remove the mold or cups from the water and cool, then refrigerate.

To serve, loosen the sides of the flan with a knife and invert onto dessert dish.

Tortilla Soup

Recipe by Dianna Kennedy's The Tortilla Book

2 medium tomatoes, broiled or 1 1/2 cups canned, drained
1/3 medium onion, roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon peanut or safflower oil
6 cups chicken broth
12 tortillas, cut into strips
3 chiles pasillas, fried and crumbled
6 heaping tablespoons of cheese (queso Chihuahua)
2 springs epazote (if available), fresh or dried

Blend the tomatoes with the onion and garlic. Heat the oil and fry the tomato puree over a fairly high flame for about 3 minutes, stirring it all the time. Add the broth, adjust the seasoning, and simmer for about 5 minutes longer. Remove and keep warm.

Heat more oil and fry the tortilla strips, about one third at a time so that they are fried evenly, until they are just beginning to stiffen but are not brown. Drain well.

Add  the tortilla pieces and epazote to the broth and simmer for about 5 minutes, the tortillas should be soft but not falling apart.

Garnish each bowl of soup with some of the cheese and a sprinkling of the chiles.

Cauliflower with Garlic and Anchovy

Recipe by Mark Bittman in The Minimalist Entertains

1 large head cauliflower, at least 2 pounds, trimmed of green parts and cut or broken into florets
6 tablespoons extra virgin olive oil
5 to 10 anchovy fillets, to taste, chopped
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes, or to taste, optional
Minced fresh parsley leaves

Place the cauliflower in a steamer above an inch or two of boiling salted water. Cover and cook until it is just tender, about 10 minutes, then plunge into a bowl of ice water to stop the cooking.

Combine the oil, anchovies, garlic, and crushed red pepper, if you are using it, in a large, deep skillet and turn the heat to medium-low. Cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, about 5 minutes.

Add the cauliflower and raise the heat to medium-high. Continue to cook, stirring, for about 5 minutes more, until the cauliflower is coated with the oil and heated through. Garnish with the parsley and serve hot or at room temperature.

Rack of Lamb With Pimentón, Garlic and Olive Oil

Recipe by Mark Bittman for The New York Times

1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces.

Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.

Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Yield: 4 servings.

Roasted Asparagus with Parmesan

Recipe by Mark Bittman in The Minimalist Entertains

1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper

Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.

Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.

Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).

Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.

This recipe is easily varied. For instance, forget the topping and toss the spears with 1 tablespoon of minced garlic when you add the oil, then roast. Skip the broiler step. For roast asparagus with soy and sesame, use 1 tablespoon peanut oil instead of olive oil or butter. Halfway through roasting, add 1 tablespoon of soy sauce to the asparagus, toss gently and finish roasting. When the spears are cooked, top with about 2 tablespoons of sesame seeds and run under the broiler until they pop, about 1 minute. Finish with a teaspoon or two of soy sauce.

Scallop Ceviche

Recipe by Mark Bittman in The Minimalist Entertains

1 pound perfectly fresh sea scallops, cut into 1/4 inch dice
3 tablespoons peeled and minced bell pepper, preferably a combination of red, yellow, and green
1 teaspoon minced lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
Salt
Cayenne to taste
2 tablespoons minced cilantro, optional

Toss together all the ingredients, except the cilantro, and let sit at room temperature for 15 minutes.

Taste, adjust the seasoning, and serve, garnished with the cilantro, if you like.

Fettuccine With Sausage And Fried Sage Leaves

Recipe from The New York Times

1 pound fettuccine
4 hot Italian sausages (I recommend substituting with vegetarian sausages) 
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan

Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.

Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.

Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.

Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.

Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

YIELD: 4 servings

String Beans With Ginger and Garlic

Recipe from The New York Times

Salt
2 1/2 pounds string beans (French-style slim haricots verts work especially well), trimmed
4 tablespoons vegetable oil
1/4 cup minced fresh ginger (about 6 inches ginger root, peeled)
4 medium-size garlic cloves, minced

Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)

When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Baked Apples with Oatmeal and Brown Sugar

Recipe from O, The Oprah Magazine

1 lemon , cut in half
4 large red apples
3/4 cup honey
1 teaspoon cinnamon
4 teaspoons butter
1 cup oatmeal
2 tablespoons light brown sugar
Whipped cream , optional

Preheat oven to 375°. Squeeze juice from lemon halves into a large bowl with 2 cups cold water. Peel top third of each apple. With a small knife and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter, leaving the bottom of apple intact. Reserve all cut-away pieces. Place carved apples in lemon water. Chop cut-away apple pieces into small chunks, removing any core or seeds. Toss with 3 tablespoons honey and cinnamon; set aside.

Combine remaining 9 tablespoons honey with 1/2 cup hot water and stir until well blended. Stand apples, cut side up, in a 9" x 9" shallow baking dish. Place 1 teaspoon butter in bowl of each apple and pour honey and water mixture on top. Cover dish with foil and bake until tender, 25 to 35 minutes.

Meanwhile, in a medium saucepan, bring 1 3/4 cups water and a pinch of salt to a boil. Add oatmeal and apple pieces, and stir until mixture returns to a boil; reduce heat and cover. Cook until tender, 7 to 10 minutes. Remove from heat.

Remove apples from oven and carefully fill with oatmeal mixture. Top with brown sugar. Place under the broiler 1 minute, just until light brown sugar is bubbly and dark brown. Serve with whipped cream, if desired.

Sweet Potato and Pecan Pie with Cinnamon Cream

Recipe from O, The Oprah Magazine

Topping:
1  egg
3 tablespoons dark corn syrup
1/2 tablespoon firmly packed light brown sugar
1 tablespoon margarine or butter, melted
1 teaspoon maple flavoring
1 cup chopped pecans

Pie:
1 pounds (2 medium) sweet potatoes, baked, peeled, and kept warm
1/4 cup margarine or butter
1 can (14-ounce) sweetened condensed milk
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2  eggs
1  (9-inch) unbaked pastry shell

Cinnamon Cream:
1 cup heavy cream
1/2 teaspoon ground cinnamon
3 tablespoon granulated sugar

To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.

To make pie: Preheat oven to 350 degrees. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.

To make cinnamon cream: In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.

Honey-Roasted Squash

Recipe from O, The Oprah Magazine

5 pound(s) mixed winter squash
1 piece(s) (2 inches) ginger, peeled
1/4 cup(s) honey
2 tablespoon(s) unsalted butter, melted
1/2 teaspoon(s) kosher salt

Preheat oven to 450 degrees, and position rack in middle of oven. Line a jelly-roll pan with foil. Cut each squash in half and scoop out seeds and fibrous flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan.

Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger, and 1/4 cup water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.

Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until golden brown and fork-tender. (Add a few tablespoons of water to pan as squash roasts if it seems to be burning.)

Place squash on a serving dish and drizzle evenly with pan juices.

Roasted Butternut Squash Soup

Recipe from Sur la Table

1 (3-pound) butternut squash
3 tbsp plus 1 tsp olive oil
1½ tsp salt
2 tbsp unsalted butter
1 large Fuji or golden delicious apple, cored, peeled, and chopped
½ cup finely chopped yellow onion
5 cups chicken stock or top-quality chicken broth
1 cup canned pumpkin purée (unseasoned)
2 tbsp finely grated orange zest
½ cup freshly squeezed orange juice
2 tbsp light or dark brown sugar
½ tsp freshly ground or grated nutmeg
¼ tsp ground mace
1 cup whole milk or half-and-half
½ cup raw pumpkin seeds
Coarse sea salt

Preheat the oven to 350°F.

Cut the squash in half, then cut each half in quarters. Scoop out and discard the seeds and pulp. Rub the squash pieces with 2 tablespoons of the olive oil and set on a roasting pan, cut side up. Sprinkle with ½ teaspoon of the salt. Roast, turning the pieces several times, for about 1 hour, until the squash is easily pierced with a fork. Allow the squash to cool, then scoop the tender flesh from the skins. Set aside.

Heat the butter with 1 tablespoon of the remaining olive oil in a large saucepan over medium heat. Add the apple and cook for 3 to 4 minutes, until partly tender but not browned. Add the onion and cook for 3 to 4 minutes longer, until the onion is tender.

Stir in 2 cups of the chicken stock and simmer until the apple is fully tender, about 5 minutes. Stir in the pumpkin, orange zest, orange juice, brown sugar, nutmeg, mace and remaining 1 teaspoon salt. Add the remaining 3 cups stock and simmer for 15 minutes.

Dice enough of the roasted squash to make 1½ cups and set aside. Coarsely chop the remaining squash and add to the soup. Cook over medium-low heat for 15 minutes. Add the milk and simmer 5 minutes longer. Allow to cool slightly. Working in batches, purée the soup in a blender or food processor until very smooth, returning the soup to the pot. Gently reheat the soup over medium-low heat.

Just before serving, heat the remaining 1 teaspoon olive oil in a small skillet over medium heat. Add the pumpkin seeds and toast, stirring often, for 1 to 2 minutes, until crisp and lightly browned (be careful, the seeds may pop out of the pan). Spoon the seeds onto a small plate to avoid burning.

Heat the reserved diced squash in a microwave for 30 seconds or warm in a small saucepan with 1 cup of the soup over medium-low heat. Spoon the diced squash into warmed soup bowls and ladle the hot soup over. Top each bowl with toasted pumpkin seeds and a few grains of sea salt.

Berry Gazpacho

Recipe from Southern Living

1 (750-milliliter)  bottle Riesling wine
1  vanilla bean, split
1  bunch fresh mint
1  (10-ounce) package frozen strawberries, thawed
1/2  cup  water
1/3  cup  honey
2  tablespoons  lemon juice
1  cup  fresh raspberries
1  cup  fresh blackberries
1  cup  fresh blueberries
Raspberry sorbet
Garnishes: fresh mint sprigs, fresh berries

Bring first 3 ingredients to a boil in a large saucepan over medium-high heat; boil until reduced to 1 1/2 cups. Cover and chill.

Pour wine mixture through a wire-mesh strainer into a large bowl, discarding bean and mint.

Process strawberries and 1/2 cup water in a blender until smooth; pour through wire-mesh strainer into wine mixture, discarding seeds. Stir in honey and next 4 ingredients; chill. Serve with raspberry sorbet. Garnish, if desired.

Honey Vanilla Pound Cake

Recipe from Ina Garten's Barefoot Contessa Back to Basics

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra large eggs; at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine. With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Cream of Fresh Tomato Soup

Recipe from Ina Garten for the Food Network

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Green Berry Coconut Smoothie

This recipe is from Health Coach Susan Whang and was recommended by my friend Vanessa.

1/2 cup Frozen Spinach
1/2 cup Frozen Organic Blueberries
1/2 cup Light Coconut Milk
1 Banana
1 tablespoon Ground Flax Meal
1 tablespoon Coconut Oil
1/2 cup Soy, Rice or Nut Milk

Blend all ingredients til desired consistency is achieved. Enjoy!

Spinach Lasagna

Recipe by Mark Bittman for The New York Times

12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper

If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.

Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.

Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.

Bruce Paltrow’s World Famous Pancakes

Recipe from Gwyneth Paltrow's My Father's Daughter

Yield: 3 dozen 5-inch pancakes

Total Preparation Time: 20 minutes + overnight resting

3 cups unbleached, all-purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 1 cup milk, as needed to thin batter
Real Vermont maple syrup, warmed

Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

Sweet Basil Cheesecake

Recipe from Giada De Laurentiis for the Food Network

Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving

Serving suggestion: assorted crackers
 
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

Fig and Almond Tart

Recipe from Giada De Laurentiis for the Food Network

1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam

Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.

In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.

Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.

Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.

Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

Sweet Potato Biscuits

Recipe from Weelicious

2 Cup All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
1/4 Cup Butter, chilled and cubed
1 Cup Sweet Potatoes, cooked & mashed
1/3 Cup Milk
2 Tbsp Honey
Cooking Spray

Preheat oven to 400 F.

Place the first 4 ingredients in a food processor and pulse to combine. Add butter and pulse till it resembles coarse meal. Add sweet potatoes, milk and honey and pulse till dough comes together.

Place dough onto parchment paper and knead 5 times together and shape into a flat disk. Place another parchment paper on top and roll out 1/2 to 3/4 inch thick and cut into biscuits.

Place biscuits on a silpat or parchment lined baking sheet coated with cooking spray. Bake for 15 minutes or until lightly golden. Cool and serve.

Individual Pumpkin Cheesecakes

Recipe from Weelicious

Makes 8 Individual Ramekins

8 oz Cream Cheese, softened
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave or Honey
Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream

Preheat oven to 400 degrees F.

In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth. Add the pumpkin and mix until smooth and combined. Add the eggs one at a time and beat until combined. Add the remaining ingredients and combine.

Pour into 8 ramekins and fill 3/4 full. Bake for 25 minutes. Cool and serve.

Stuffed Artichokes

Recipe from Daily Candy

4 artichokes
½-¾ c. bread crumbs
4 tbsp. good, sharp Parmesan cheese
2 heaping tsp. fresh oregano, finely chopped
1 clove garlic, quartered
Olive oil for drizzling

Trim artichokes by cutting one inch off the top of the artichoke and cutting off the stem at the bottom (so the artichoke can sit upright).

Use kitchen scissors to trim the pointy tips off each petal. Discard petals that are split or bruised. Set aside.

Combine bread crumbs, Parmesan, and oregano in a bowl.

Loosen the petals of a artichoke from the center (so that it looks like a flower in bloom). Fill in each petal with a little of the bread crumb mixture, making sure it’s packed relatively tightly. Push a piece or two of garlic right into the center of the artichoke. Drizzle lightly with olive oil.

Place the artichokes (stems down) in a pot. Make sure they fit snugly so the artichokes will remain upright. Fill the pot with an inch or two of water and put a tight-fitting lid on the pot. Steam over medium heat for 40 minutes or until the petals can be pulled from the center of the vegetable without too much tugging.

Green Beans with Almonds

1/2 pound green beans, trimmed
1 1/2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup blanched whole almonds, finely ground or sliced

Cook beans in 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook garlic, stirring, until it just begins to turn golden, about 1 minute. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper.

Simple Syrups

Recipes from Sips and Bitters

Simple syrups are key to making a good, balanced drink. The sugar is already dissolved in the water, so there’s no need to swirl around crunchy sugar granules. You can start with your own clear simple syrup for making mojitos and mint juleps, but why stop at just water and sugar? Why not make your own infused syrups for drinks? The recipe is pretty easy:

Classic Simple Syrup 
1 cup sugar
1 cup water

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.

Now let’s get the party started. Think about the types of flavors you like in cocktails. Citrus? Ginger? Spice? You can add quite a bit of flavor with a little bit of infusion.

For citrus simple syrups: using a vegetable peeler, carefully peel off the outer peel of an orange, lime, Meyer lemon, or grapefruit. For a strongly flavored syrup, I would choose 2-3 blemish-free, wax-free fruits, preferably organic. Avoid getting any of the white rind, as this is quite bitter. Place the peels in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the peels.

For ginger simple syrup: Cut the skin off a 3-inch piece of ginger and slice into rounds. Place the ginger rounds in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the ginger rounds.

For herbal simple syrups: Get creative here. You can use thyme (for a pear-thyme vodka-based cocktail), mint (for extra minty mojitos), lemon verbena (for a fragrant lemon drop), lemongrass (for an exotic mojito or caipirina)… the sky is the limit! Use organic herbs and make sure they are clean. Place the herbs — fresh or dry, but remember that the dry will be more concentrated –  in the sugar/water solution right after boiling and then pour the infusion into a glass jar. Infuse for 2 weeks and then strain the syrup and discard the herbs.

Pumpkin Pancakes and Honey-Nutmeg Butter

Recipe from Big Girls, Small Kitchen for the Huffington Post

Pumpkin Pancakes

These are easily made dairy-free. Just sub almond milk for the milk and a neutral oil for the butter. And, of course, skip the butter on top.

1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 egg
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled

Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.

In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.

Pour the wet ingredients over the dry ingredients and fold until they are only just combined--a few lumps remaining are fine.

Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Using about 1/4 cup of batter for each, cook the pancakes until golden brown, flipping once, about 2-3 minutes per side.

Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.

Honey-Nutmeg Butter

1 stick butter, softened
2 tablespoons honey
1/4 teaspoon nutmeg
pinch of cinnamon
pinch of salt (if using unsalted butter)

Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you're ready to use. Then, let it soften slightly.

Zucchini Cakes

Recipe from Real Food Has Curves for The New York Times

4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)

Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.

Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.

Grate the onion into the bowl using the large holes of the box grater.

Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.

Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.

Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.

Yield: Serves 6

Bengali-Style Tomato Chutney

Recipe from At Home With Madhur Jaffrey

2 tablespoons olive, canola, or peanut oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole brown or yellow mustard seeds
1/4 teaspoon whole fennel seeds
2 cups tomato puree, canned or homemade
1 1/2 teaspoons very finely grated peeled fresh ginger
3/4 cup apple cider vinegar
1 cup sugar
3/4 teaspoon red pepper flakes
1 1/4 teaspoons salt
2 tablespoons golden raisins (optional)

Pour the oil into a heavy, medium-size stainless steel pan and set over medium-high heat. When hot, add the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.

A few seconds later, add the tomato puree, ginger, vinegar, sugar, pepper flakes and salt. Stir and bring to a simmer. Once bubbling, turn heat down to low and cook, uncovered, stirring now and then, for about 50 minutes.

Add the raisins and cook another 10 minutes. The chutney should be thick and have a glazed appearance. Put the chutney into a jar, allow to cool, and then screw the lid on and refrigerate.

Yield: Makes a generous 1 1/2 cups

Carrot-Parsnip Soup With Parsnip Chips

Recipe from "Cooking Light Way to Cook Vegetarian" for The New York Times

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.

Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Yield: 6 servings.

Nutrition information per serving (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips and 1/2 teaspoon chives): calories: 159 (28 percent from fat); fat: 4.9 grams (saturated 0.7 grams, monounsaturated 3.4 grams, polyunsaturated 0.6 grams); iron: 0.8 milligrams; cholesterol 0 milligrams; calcium: 61 milligrams; carbohydrate: 26.4 grams; sodium: 388 milligrams; protein: 3.7 grams; fiber: 6.4 grams.

Roasted Vegetable Galette With Olives

Recipe from Eating Well for The New York Times

The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor. Roasted garlic adds a mellow note and moistens the filling. This is a very adaptable recipe: experiment with different vegetables -- eggplant, bell peppers, zucchini -- and cheeses like fontina or Jarlsberg. The vegetables should be cut to a uniform size so they cook evenly. Aim for 3/4-inch pieces.

Crust:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
1/4 cup extra-virgin olive oil
1/2 cup finely chopped pitted Kalamata olives

Filling:
1 1/2 cups diced peeled carrots (3 medium)
1 1/2 cups diced peeled parsnips (3 medium)
1 1/2 cups diced peeled butternut squash (1/2 medium)
1 cup diced peeled beet (1 medium)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup crumbled creamy goat cheese (4 ounces), divided
1 egg mixed with 1 tablespoon water for glazing

To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times. Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.)

Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.

Meanwhile, preheat oven to 400 degrees Fahrenheit. Coat a large baking sheet with cooking spray.

To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together. Place the packet on the baking sheet with the vegetables. Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)

Pumpkin Cupcakes with Cream Cheese Frosting

Recipe from Elizabeth Falkner at Citizen Cake in San Francisco.

Yield: 24 cupcakes

For cupcakes
2 c. cake flour
1 tsp. baking powder
1 tsp. Kosher salt
½ tsp. fresh grated nutmeg
½ tsp. ground cinnamon
1 c. roasted butternut squash or pumpkin puree
½ c. canola oil
¼ c. buttermilk
2 tbsp. fresh grated ginger root
2 eggs
1 c. brown sugar
1 c. granulated sugar

For frosting
4 oz. butter, softened
4 oz. cream cheese, softened
1 c. powdered sugar, sifted
2 tsp. milk
1 tsp. lemon juice
Pinch of salt
¼ tsp. vanilla extract

Preheat oven to 325º.

Sift together cake flour, baking powder, salt, nutmeg, and cinnamon, and set aside.

Mix pumpkin, oil, buttermilk, and ginger root, and set aside.

Whisk the egg with the sugars until creamy; add to the pumpkin mixture. Add the flour mixture until just incorporated.

Pour the batter into lined muffin tins, bake 20-25 minutes (or until cupcakes spring back when touched), and let cool completely.

While the cupcakes are baking, make the frosting. Using a mixer with a paddle attachment, combine butter and cream cheese. Add powdered sugar, milk, lemon juice, and salt; mix until combined. Stir in vanilla extract.

Frost the cupcakes, and then garnish with fresh grated nutmeg or toasted pecans.

Rajas con Crema

6 chiles poblanos
1 onion, sliced
Butter or vegetable oil
l/2 teaspoon salt
1/3 cup cream

Place the chiles on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove chiles from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the chiles; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside. 

Heat the butter or vegetable oil in a large saucepan over medium-high heat; cook the onion until tender, about 5 minutes. Add the poblano strips, salt and cream to the saucepan. Cook at a simmer until hot, about 5 minutes more.

Optional: add corn kernels and/or sliced mushrooms to the rajas.

Marinated Skirt Steak

Recipe from Thomas Keller's Ad Hoc at Home. It was recommended by my friend Anne.

6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on

Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.

Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.

Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.

Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.

Yogurt Cilantro Sauce

Recipe from Martha Stewart's Everyday Food

3/4 cup plain low-fat yogurt

Coarse salt and ground pepper

2 tablespoons chopped fresh cilantro leaves

1 tablespoon fresh lemon juice

In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper.

Lentil-Walnut Burgers

Recipe from Martha Stewart's Everyday Food

Yield: Serves 4

3/4 cup toasted walnuts, cooled

1/3 cup plain dried breadcrumbs

3 garlic cloves, coarsely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 to 1/2 teaspoon red-pepper flakes

Coarse salt and ground pepper

3/4 cup lentils, cooked, drained, and cooled

4 tablespoons olive oil

1 large egg

In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain.

Serve with Yogurt Cilantro Sauce.

Per serving: 460 calories; 28.9 grams fat; 18.7 grams protein; 35 grams carbohydrates; 13.6 grams fiber

Mexican Wedding Cookies

This recipe is from my aunt Mague.

2 sticks of unsalted butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups finely chopped pecans
2 cups sifted flour
Powdered sugar for dusting

Preheat oven to 325 degrees. Beat butter and powdered sugar in mixer until light and fluffy. Add vanilla and pecans. Remove from mixer and stir in flour by hand being careful not to overmix. Form into small balls and place on a buttered cookie sheet.

Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.

Garlic Aioli

Recipe from Fanny at Chez Panisse, an illustrated children's cookbook, by Alice Waters

Yield: 1 1/4 cups

1 egg at room temperature
1 cup olive oil
1 clove of garlic, or more if you prefer
Salt and pepper
Vinegar or lemon juice (about 1/2 tsp)

Separate the egg and put the yolk in a medium-size bowl. Season with a good pinch of salt. It is important that the egg be at room temperature or a little warmer. The egg and the oil won't mix well if the egg is cold.

Measure 1 cup oil into a container with a pour spout. Mix the egg and salt together with a whisk. Whisking all the time, slowly add the oil to the egg drop by drop. It will thicken gradually as the egg absorbs the oil. It will stat to get quite thick after you have mixed in about 1/4 cup oil. Thin it by adding 1/2 teaspoon warm water, then continue to add the oil in a thin, steady stream. It will be quite thick again after you have mixed in about 3/4 cup oil. Thin again with 1/2 teaspoon warm water, and whisk in the remaining oil in a steady stream.

Make a puree of the garlic. Pound it in a mortar with a pestle until smooth and juicy. Add about half the puree to the mayonnaise. Finish the seasoning by adding about 1/4 teaspoon of white or red wine vinegar or lemon juice and a pinch of salt and pepper.

It is best if eaten the same day it is made, but will keep 2 to 3 days in the refrigerator.

Risotto

Recipe from Fanny at Chez Panisse, an illustrated children's cookbook, by Alice Waters

Yield: 3 to 4 servings

4 cups chicken broth
1 small onion
1 tablespoon butter
1 + 1 tablespoon olive oil
1 bay leaf
1 sprig fresh thyme
Salt and pepper
1 cup Arborio rice, or short-grain white rice
Parmesan cheese

Heat the chicken broth until boiling. Taste the broth and add salt if necessary: it should be salty.

Peel and finely chop onion. Put in a heavy-bottomed saucepan with butter and 1 Tablespoon olive oil. Add bay leaf and thyme. Cook gently on medium heat 4-5 minutes, until onions are soft and clear.

Add rice and cook another 5 minutes, stirring often. Then, ladle onto the rice enough hot chicken broth just to cover the rice. You will hear it bubble and hiss at first. Stir the rice, and lower the heat to a very gentle bubbling. Cook, uncovered, for about 10 minutes, until almost all the broth has been absorbed by the rice.

Add the remaining hot broth and continue cooking at a gentle simmer another 10 minutes or so until the rice is tender but just a little chewy at the center. Near the end of the cooking, stir in another tablespoon of olive oil and taste for salt. Add more if needed. One of the special things about risotto is that there should still be some soupy broth in the pot when the rice is done. Serve it right away with some black pepper and freshly grated Parmesan cheese.

You can add many things to a risotto, if you like. Sweet fresh peas and ham, wilted greens, mushrooms, leftover bits of roast chicken or grilled vegetables -- whatever you like. Try adding a pinch of saffron threads to the onions for a golden risotto.

If you wish for a vegetarian risotto, simply substitute vegetable broth for the chicken broth.

Salsa Ranchera y Huevos Rancheros

Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times 

Yield: About 1 quart

1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt

In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.

In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.

Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

This sauce can be used to prepare Huevos Rancheros. Simply heat oil in a skillet. Fry corn tortillas for a few seconds. Place on towels to drain and cover to keep warm. Heat the salsa in a small saucepan. Meanwhile, in the same skillet, fry the eggs. Place each tortilla on a plate. When eggs are cooked, place each one on a tortilla. Cover with salsa.

Salsa Roja

Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times

Yield: about 3 cups

2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
3 tablespoons vegetable oil
6 to 8 dried chiles de árbol
1 small onion, sliced
1 garlic clove
6 cloves
1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice
Salt

To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.

In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.

Salsa Verde

Recipe from the Manhattan restaurant Hecho en Dumbo for The New York Times

Yield: About 2 cups

3 tablespoons vegetable oil
2 pounds tomatillos, papery husks removed, cut in half
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled
1 garlic clove
6 whole sprigs cilantro, stems included
Lime juice

In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Cinnamon Vanilla French Toast

2/3 cup 1% milk
2 eggs
2 tsp vanilla extract
1 tsp cinnamon
1/8 tsp nutmeg
4 slices hearty whole-grain bread

Combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a small bowl; whisk until well blended. Pour mixture into a pie plate or shallow bowl.

Dip bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat a nonstick skillet lightly coated with cooking spray or butter over medium heat. Add bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done.

Garnish with berries or apple slices. Serve with real maple syrup.

Spirulina Super Food Smoothie

Almond Milk
Spirulina
Dates
Blueberries
Banana
Brazil Nuts

Blend and serve chilled.

Kale Chips

Recipe adapted from Giada De Laurentiis for the Food Network

Several large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Garlic Roasted Potatoes

Recipe from Ina Garten for the Food Network

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Slow-Cooked Leg of Lamb With Fresh Mint Sauce

Recipe from Mark Bittman for The New York Times

The lamb roasts undisturbed for hours at a time; it can be finished in as little as 6 hours or as many as 8 or 10. It can be cooked most of the way and set aside for a few hours (tented with aluminum foil), to be finished just before serving, or held in a very low oven for an hour or even two (again, covered) after it is done.

4 large garlic cloves, peeled
1 tablespoon coarse salt
1 whole leg of lamb, about 6 pounds
Salt and black pepper to taste
1/2 cup sherry vinegar
1/3 cup sugar
2 cups fresh mint

Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.

Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.

To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).

Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.

Asparagus Gruyere Tart

Recipe from Martha Stewart's Everyday Food

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Lemon Ricotta Cookies

This recipe was recommended by my friend Karma.

1/2 cup (1 stick) butter, softened
1 cup granulated sugar   
1 large egg
1 tsp vanilla
1 cup ricotta cheese
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 medium lemon

Preheat your oven to 350 degrees. Whip together the softened butter and granulated sugar until you get a light fluffy paste.

Once the butter and sugar are mixed together, add the egg, vanilla extract and ricotta. Zest the lemon and add in half of the zest, reserving the rest for garnish. Mix until all of those "wet" ingredients are well combined.

In a separate bowl, combine the flour, salt and baking powder. Make sure they are well combined - chunks of baking powder are not delicious.

Mix together the bowl of wet ingredients with the dry ingredients until you have a thick paste like batter. Using a spoon, drop balls of the batter onto an ungreased baking sheet two inches apart. Bake at 350 for about 15 minutes or until the tops are golden brown.

In a small bowl prepare the glaze by combining 1 cup of powdered sugar and the juice of the lemon that you previously zested (be careful not to let the seeds drop in). Using a spoon, smear a small amount over top of the baked cookies.

Eggplant Stuffed with Quinoa

Recipe from Elizabeth Bard's Lunch in Paris

Yield: Serves 4

4 medium eggplants, 10 oz each
1 tablespoon olive oil + 2 tablespoons olive oil
1 small red onion, diced
3 cloves garlic, thinly sliced
5 ripe tomatoes, coarsely chopped
½ teaspoon sugar
1/3 cup white wine
1 1/3 cups chicken broth
1 cup quinoa (available at health food stores and many large supermarkets)
Coarse sea salt
Freshly ground black pepper
Pinch of cinnamon
Small handful of cilantro, coarsely chopped
8 oz. soft goat cheese
Fresh cilantro, ripped by hand

Choose eggplants that are firm, shiny and without blemishes – the smaller and heavier, the better.

Preheat the oven to 350°F.

Rinse the eggplants and pat dry. Line a baking sheet with aluminum foil. Prick five or six holes in each eggplant with a fork to allow steam to escape. Rub the surface of the eggplants with 1 tablespoon olive oil. Bake for 1 hour, until the flesh is tender.

Meanwhile, in a medium frying pan, heat 2 tablespoons of olive oil. Add the onions and garlic and sauté over medium heat for 3-4 minutes. Add tomatoes and sugar, and cook for 10 minutes. Add the white wine, lower the heat to medium/low and cook for a further 10 minutes. Remove ¾ cup of tomato sauce from the pan and set aside.

In a small saucepan, bring chicken broth to a boil. Add quinoa, bring back to a boil. Cover tightly, lower the heat and simmer for 15 minutes, until water is absorbed. The quinoa should have the consistency of couscous. Fluff with a fork and leave to cool.

When the eggplants are done, drain any liquid from the baking sheet and let the eggplants cool slightly. Make a 4 inch cut in the top of each eggplant and carefully scoop out most of the flesh without piercing the skin. Put the eggplants shells in a shallow casserole dish (you will stuff these later). Put the flesh in a colander, pressing firmly with the back of a fork (or your hand) to drain any excess liquid. Season the flesh with salt, pepper and a pinch of cinnamon.

Chop the seasoned eggplant flesh into small chunks and add to the tomato sauce along with a small handful of cilantro. Heat through. Add the quinoa, stir to combine.

Stuff the eggplant shells with the quinoa mixture, they should be heaping. Top each eggplant with a spoonful or two of your reserved tomato sauce. (You can refrigerate the eggplants at this point. Reheat at 350°F, tightly covered with foil, for 30 minutes. Proceed as below.)

Set the oven to broil.

Top each eggplant with two slices of goat cheese. Cook on the middle rack of the oven for 3-4 minutes until cheese is softened and beginning to color.

Sprinkle with fresh cilantro. Serve with a large green salad.

Gluten-Free Chocolate Chip Cookies

Recipe from Elana Amsterdam's The Gluten-Free Almond Flour Cookbook

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup yacon syrup
1 cup dark chocolate chips 73% cacao

Combine dry ingredients in a large bowl. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry. Form ½ inch balls and press onto a parchment lined baking sheet. Bake at 350° for 7-10 minutes. Cool and serve

Buttermilk Scones

Recipe from Tartine

Yield: 1 dozen

1 ripe peach, pitted and cut into 1/4" dice
4 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup granulated sugar
1 1/4 teaspoon salt
1 cup + 1 tablespoon unsalted butter, very cold
1 1/2 cups buttermilk
1 teaspoon grated lemon zest
melted butter and crystal sugar, for topping

Preheat the oven to 400F and butter a baking sheet.

Put the peaches in the freezer briefly so that they are easier to mix with the dough.

Sift the flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt and stir to mix with a wooden spoon. Cut the butter into 1/2" cubes and scatter over the dry ingredients. Cut together, either with a pastry blender, 2 table knives, or a stand mixer with the paddle attachment, but don't overmix. You want to end up with a coarse mixture with pea-sized lumps of butter visible.

Add the buttermilk all at once along with the lemon zest and mix gently with the wooden spoon. Continue to mix just until you have a dough that holds together. You still want to see some of the butter pieces at this point, which will add to the flakiness of the scones once they are baked.

Dust your work surface with flour, and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 18" long, 5" wide, and 1 1/2" thick. Brush the top with the melted butter and then sprinkle with the sugar. using a chef's knife, cut the dough into 12 triangles and transfer to the prepared baking sheet.

Bake the scones until the tops are lightly browned, 25 to 35 minutes. Remove from the oven and serve immediately.

Gnocchi

Recipe from Jessica Seinfeld's Double Delicious!

Prep: 40 minutes

Total: 50 minutes

Yield: Serves 6

1 (15-ounce) container part-skim ricotta cheese
1/2 cup sweet potato puree
1 large egg
1 large egg white
1/4 cup grated Parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
1 cup all-purpose flour
1 (24-ounce) jarred pasta sauce, heated or at room temperature

In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.

Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.

Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.

Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g