-
Rich and delicious, with a thick, creamy consistency.
-
In the jar of a blender combine 16 ounces silken tofu (soft tofu should work, but I haven’t tried with this variation) 8 ounces white chocolate or 1⅓ cups Nestle’s white morsels, melted 4 tsp green tea powder Blend until mixed thoroughly. You will probably have to scrape the jar edge down once. It should…
-
1 TBL mustard oil 1 TBL black mustard seeds 2+ curry leaves 1 medium head cabbage, cored and shredded 1 tsp salt ½ tsp sugar 1 tsp chili pepper flakes 4 fresh hot green chilies, cut into long thin strips ⅓-½ cup grated desiccated coconut, unsweetened ground coriander + turmeric as desired Heat the mustard…
-
Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over…
-
In a food processor, combine the following, and pulse (on/off) for about a minute. 1 cup flour ½ cup old-fashioned oats 1½ tsp baking powder 1-2 TBL sugar ½ tsp salt In a mixing bowl, combine and beat with a fork: 1 large egg 1 cup milk 1-2 TBL vegetable oil Add the dry ingredients…
-
Combine in a stainless-steel sauce pan 3 egg whites ¼ pound (about 3 cups) dried coconut flakes (not shredded and not sweetened) ½ cup sugar 1 tsp vanilla extract (see note) ¼ tsp salt Mix everything together and place the saucepan in a frying pan filled with simmering, not boiling, water. Using a wooden spoon,…
-
Black Cake is made on many Caribbean islands around Christmas and New Year’s. I’d been wanting to make one since I first read about it in Laurie Colwin’s wonderful collection of essays,
-
A savory cookie: it’s just the thing that Evan dreams about, and these are absolutely scrumptious. Makes 32 pieces 1 cup flour 2 teaspoons sugar 6 ounces cream cheese 1¼ sticks unsalted butter 2 tablespoons sour cream 2 cups chopped onion 1 egg 2 tablespoons milk 1½ teaspoons sesame seeds (not toasted) Place in the…
-
Kind of like matzo brei, but with tortillas. Serves 2 Cut into ¾-inch strips 4 corn tortillas And cut the strips in half once the other direction. Place in a dry frying pan over medium heat and stir until the strips are warmed and start to dry out a bit. Meanwhile beat together 4 eggs…
-
In a 2-quart stew pot, heat on a medium heat 2 tablespoons oil When the oil is warmed up, add 3 cloves garlic, finely minced 1 large or 2 medium onions, chopped Stir occasionally. After 5 minutes add 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon pepper Several shakes cayenne pepper…
-
We love the fishy taste of squid ink and the black color makes this dish even more exotic. You won’t be disappointed with this one.
-
Makes 2 cups cooked rice Corn oil 1 cup white rice 1 clove garlic or garlic powder 1 to 2 tablespoons tomato sauce In a saucepan, heat over a medium-low heat Corn oil, to coat the bottom of the pan When the oil is hot, add 1 cup white rice Brown the rice, stirring occasionally.…
-
Place 1 medium onion, sliced ⅓ cup water 2 chicken breast halves, skin removed in a skillet (onions should be on the bottom). Bring to gentle simmer, let cook covered until chicken is cooked through, 30 minutes or so. If necessary, add water as it cooks. Remove from pan when done; let cool and shred…
-
These are crisp, spicy and they’d last a long time if they weren’t so addictive. These are only for those who love an intense ginger flavor.
-
Use the stock left over from the Lobster à l’américaine for this recipe. Makes 4 to 6 servings 6 cups lobster stock 2 tablespoons butter 2 tablespoons olive oil ¼ cup shallots or onion 2 cups Arborio rice 1 tablespoon chopped fresh parsley Bring 5 to 6 cups lobster stock to a simmer (do not…
-
This dish used to strike me as a lot of work. Now it seems relatively straight-forward: familiarity, I imagine, explains this. As a bonus, the leftover shells can be used to make a delicious lobster stock. This stock is the basis of the next recipe, Lobster Risotto. Makes 6 servings One 2- to 2½-pound lobster…
-
This is great on Ricotta Gnudi. In a pan, saute together ¼ cup olive oil 1 TBL butter 1 large shallot, minced 3-4 cloves garlic, thinly sliced Cook for 3-4 minutes. Meanwhile, clean and halve 2-3 cups of mixed cherry tomatoes, I mixed yellow and red ones When the shallot is tender increase the heat,…
-
Like gnochhi, but made with ricotta instead of potatoes. Mix together, stirring only enough to mix in the flour. If you overmix this dough, the results will be tough. 1 pound fresh ricotta ¼ cup finely grated Parmesan 1 egg 1 TBL melted butter 1 cup flour On a lightly floured board, form 1-inch-thick ropes.…
-
We think this has the ideal consistency and tangy flavor. Makes one 9- or 10-inch cheesecake, about 16 servings 1¼ cups flour 1 teaspoon nonfat dry milk ½ cup (1 stick) cold unsalted butter 4 large eggs 1 large egg yolk 4 teaspoons vanilla 3 8-ounce packages cream cheese 1½ cups sugar 3 tablespoons fresh…
-
Inspired by a recipe from The New York Times, I’ve adapted this for my own love of bitter marmalade. For a batch I use 3 sour (Seville) oranges and 1 Meyer lemon, which makes about 5 half-pint jars of marmalade. You can easily triple the quantity and will have no problem. Feel free to switch…
-
In a mixing bowl combine 1½ cups whole wheat flour ½ tsp salt ¾ tsp baking soda ¾ tsp baking powder In a liquid measure, combine 2 cups buttermilk, 2 cups yogurt or 2 TBL vinegar + milk to make 2 cups liquid 2 TBL honey 2 TBL oil 1 egg, beaten Combine liquid ingredients.…
-
Preheat oven to 375º F. Combine in a mixing bowl: ½ cup semolina ⅔ cup flour 1 TBL baking powder In another bowl, mix for a couple minutes: ½ cup sugar 1 TBL olive oil 1 tsp vanilla 4 eggs Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greased 9-inch square…
-
A giant chickpea-flour pancake. So simple and so delicious. Preheat the oven to 425 F and heat a 12-inch cast iron skillet in the oven. Combine 1 cup chickpea flour 1 tsp salt 1 tsp pepper (some people will find this too intense) Stir in 1 cup water at room temperature Stir until the mixture…
-
Makes 6 servings 3 cups thinly sliced red onions ½ cup coarsely chopped fresh flat-leafed parsley leaves 2 tablespoons olive oil ⅛ preserved lemon ⅓ cup preserved lemon juice or fresh lemon juice, to taste 1 large garlic clove ¼ teaspoon ground coriander a pinch cayenne kosher salt In a bowl cover 3 cups thinly…
-
A Passover dessert that’s good enough to make year-round. Makes 12 servings 1¾ cups sugar ¾ cup frozen orange juice concentrate, thawed ½ cup plus 1 tablespoon matzo cake meal 6 tablespoons potato starch 1 teaspoon ground cinnamon 6 ounces pitted dates (about 1¼ cups) 1 cup walnuts (about 4 ounces), toasted, coarsely chopped 6…
-
I love the exotic flavors of orange blossom and rose water. Syrup cakes will be my undoing some day.
Boys of Cooking
Don't wait a for a dinner invitation. Try cooking for yourself for a change.