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Pick through 2 cups picked over dried large lima beans removing any foreign objects (rocks) you find. Place them in a 3-quart saucepan, cover them with plenty of water and soak them overnight, at least 5 hours. Drain off the water and add fresh water to cover them by at least two inches, add 2-3 […]
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In a medium frying pan, melt 2 tsp butter over medium heat. Add 1 cup finely chopped onion (1 medium) and cook, stirring occasionally, until it is soft and the edges are brown. Put aside in a bowl to cool thoroughly. Position a rack in the middle of the oven. Preheat the oven to 350º […]
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Heat Soak all day or overnight 1 cup black lentils½ cup kidney beans Drain the beans and place in pressure cooker. Mince the following 1 medium onion2 medium tomatoesa 1-inch piece of ginger4-5 garlic cloves and add to pressure cooker along with 4 cups water1 tsp cumin seeds or ½ tsp cumin powder½ tsp red […]
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In a large skillet over medium-high heat, lightly toast 1 ¾ cups sesame seeds This will probably be easier to do in two batches. Set aside in a pie plate or similar. In a stand mixer, beat 1 cup butter, softened (2 sticks) 1 scant cup granulated sugar until smooth and pale, about one minute. […]
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Place in a food processor or a blender 2 cups toasted pumpkin seeds 2 large garlic cloves Pulse until uniformly ground, scraping down the sides as needed. The mixture will be rough and sandy looking. Add 2 Tbl Dijon mustard ½ cup rice vinegar and pulse to combine. With the motor running, slowly drizzle in […]
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Combine in a large saucepan or small stock pot 4 large or 6 medium potatoes, peeled and diced 1 large onion, peeled and pierced in several places with a knife 1 carrot, peeled and diced 2 teaspoons salt Cover with water, a couple of inches above the level of the other ingredients. Bring it to […]
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Combine ½ cup poppy seeds (2-ounce jar) ¾ cup milk Let stand at room temperature three or four hours or overnight in the refrigerator. Let remaining ingredients warm to room temperature. Place all ingredients in bowl of electric mixer, including poppy seed-milk mixture 3 eggs ¾ cup softened unsalted butter (should be very soft) 1¼ […]
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This recipe makes a good topping for cheese Blintzes. See the recipe for Cheese Filling for Blintzes. In a 2-quart saucepan, combine 2 cups blueberries (frozen are fine) 1 TBL butter 2 TBL lemon juice ½ tsp cornstarch pinch of salt and cook over a medium-low heat, stirring as it comes to a gentle boil. […]
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First off, the amount of farmer cheese is a range because the primary producer of packaged farmer cheese, Friendship Dairies, has reduced the size of their packages from eight ounces to seven. If you can buy farmer cheese in bulk, buy the larger amount, but also, don’t bother buying 3 packages of farmer cheese just […]
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This is a large recipe, suitable if you are making 3-4 dozen Blintzes, I would guess. My mother would often make larger batches of this filling with 5 pounds of potatoes and 3 pounds of onions. It is dense. Very dense. Peel and dice 1¼ pounds yellow or white onions In a large skillet, heat […]
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While this might sound like a big production, in fact you can throw these together pretty quickly once you’ve done it a couple times. The entire process consists of these steps: make the filling(s), make the batter, cook the blintz wrappers, form the blintzes, cook them, eat them. I prefer to make the filling first […]
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This tasty vegetable dish (or its close relatives) kept showing up at dinnertime during a trip to Italy. We were smitten. It’s delicious served at room temperature.
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This started its life as a recipe for a delicious vegan ice cream that called for an ingredient that I was having trouble locating. Not being a vegan, I decided to rework the recipe. And just to be perfectly clear, the bananas are roasted, not the ice cream.
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In a shallow broad (frying) pan, place 16 ounces smoked haddock fillets 1 bay leaf 3 cups milk and heat until it’s steaming but don’t let it boil. Cook for 2-3 minutes until the fish is fully cooked. Turn off the heat, remove the fish to a cutting board, and reserve the milk and bay […]
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Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end). In a stand mixer, combine ½ cup coconut oil ¼ cup maple syrup 1 tsp vanilla extract Add 1 cup buckwheat flour ½ tsp salt ½ tsp cinnamon Mix until the dough is smooth. Add 1 cup finely […]
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Preheat oven to 400º F. Wash and dry the following fresh herbs. 1 bunch scallions 2 bunches fresh parsley 2 bunches fresh cilantro 2 bunches fresh dill For the parsley, discard the stems and keep the leaves. For the cilantro, trim away the bottom part of the bunches, keeping the remaining stems. For the dill, […]
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Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.
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Line the bottom and sides of a 9×5 loaf pan with foil. (See note at the end of these directions for how to do this painlessly.) In a food processor, combine ⅔ cup raw hazelnuts (with skins still on them) 1¼ cups unbleached all-purpose flour scant ½ cup sugar ¼ tsp salt Pulse until the […]
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The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here. Peel 3 large fresh peaches If using frozen peaches make sure they are peeled. Cut the peaches into chunks and heat in a […]
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The recipe in Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the […]
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This recipe is incredibly reliable and makes a delicious rustic fruit pie with a buttery crust. I have switched out the fruit for other stone fruits. I made it without a food processor. I even made it without the benefit of a rolling pin once, making do with a glass tumbler to form the dough. It does not keep well overnight, though.
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This is a sweet tart dough. Makes 2 tart shells. Use one, freeze one to use later. Sift 16 ounces (about 1⅝ cups) all purpose flour and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream 8 ounces (2 sticks) butter 5.5 ounces granulated sugar on high speed until […]
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In an 8- to 10-inch tart pan, make ½ recipe for Pâte Sucrée (Sweet Tart Dough), blind baked and cooled Preheat the oven to 375° F. Adjust oven rack to middle position. In a food processor, combine 1 cup blanched hazelnuts, toasted ⅓+ cup granulated sugar scant TBL light brown sugar ½ tsp kosher salt […]
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These cookies have a delicious crumbly texture. I’m not a fan of confectioners’ sugar, but the coating on the on the outside works perfectly. Using a mechanical grinder (meat, nut, whatever), grind 8 ounces almonds I suppose you could use 8 ounces of almond flour, but leaving the skins on provides a darker result and […]
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If you have a food processor, it will make chopping the nuts and pulverizing the vanilla wafers, but do each one separately. Next time I make this I’m going to grind the pecans instead of chopping them. Measure together in a bowl 1 cup (95g) of vanilla wafer crumbs 1 cup (135g) finely chopped pecans […]
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Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces) peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice […]
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This recipe can make either an 8-inch or 10-inch pan. Whichever you use, make sure it is at least 1½ inches high. Simmer, covered thoroughly in water for 2 hours: 2 navel oranges Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to […]
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Measure the flour by weight: you can scale this recipe up. See the note at the end. In a bowl, measure 320g type “00” soft wheat flour scant 1½ tsp salt 1/16 to ⅛ tsp yeast Regarding the yeast, for a 6-pizza recipe, you need about ½ tsp yeast, so go easy and don’t worry […]
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I can’t think of a more refreshing lunch on a hot summer day. Slightly tangy, cold borscht can really give you a boost.
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Cook 1 cup basmatic rice and spread the cooked rice on a large tray or jelly roll pan to cool. That will take about 10 minutes. While the rice cooks, combine the following in a 2-quart (or larger) bowl: grated zest of 2 small lemons 2 TBL lemon juice 3 TBL olive oil 3 TBL […]
Boys of Cooking
Don't wait a for a dinner invitation. Try cooking for yourself for a change.