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This combines two of Evan’s favorite flavors, garlic and butterfat, with the delightful texture and flavor of salt cod. Makes 6 to 8 servings 1 pound boneless, skinless salt cod 2 to 3 boiling potatoes ¾ cup heavy cream ½ cup olive oil 6 to 7 large garlic cloves 1 baguette One to two days […]
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Evan threw this dish together, revising it over the years. Eventually we discovered it’s a real Greek dish, but it was many years after he started fixing it that we ever found it on a menu. If you’re in a hurry you can skip peeling the tomatoes and trim a few minutes off the preparation […]
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1¼ cups slivered almonds 1 cup pitted dates 1 tablespoon orange blossom water 1 tablespoon honey ½ teaspoon ground cinnamon ½ cup sweetened shredded coconut In food processor, whirl until finely chopped 1 cup pitted dates 1 tablespoon honey ½ cup sweetened shredded coconut pressing to coat lightly.
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Makes 4 servings 1 pound fresh lump crab meat 1 egg 1 tablespoon Dijon mustard 6 tablespoons flour 2 tablespoons olive oil 4 tablespoons unsalted butter Gently combine 1 pound fresh lump crab meat 1 egg 1 tablespoon Dijon mustard salt and pepper to taste 2 tablespoons flour Cover mixture and put in freezer for […]
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These are dark, chewy, gooey, intense brownies. This is also without question the best brownie recipe ever. Don’t question it, just believe it. Makes 24 or 32 brownies 8 ounces (8 squares) unsweetened chocolate 8 ounces (2 sticks) unsalted butter 5 large eggs 1 tablespoon vanilla 1 teaspoon almond extract 2½ tablespoons dry instant espresso […]
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Clean and cut into bite-size pieces or strips (not rings) 1½ to 2 pounds fresh or thawed cuttlefish Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place ¼ cup olive oil 1 small onion, minced Cook until […]
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Makes one 9- by 5-inch loaf 3 eggs ½ cup unsalted butter 3 cups dried apples 2½ cups sugar 1 cup raisins 1 cup currants 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves Allow 3 eggs ½ cup unsalted butter to come to room temperature. Meanwhile soak […]
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Put 1½ pounds fresh ricotta ⅔ cup sugar 5 TBL dark rum ½ cup plus 2 TBL very strong espresso coffee, cooled in the food processor and process to a creamy consistency. Pour the mixture into six individual glass dessert dishes and store in the refrigerator overnight. Just before serving you may optionally garnish each […]
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Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition
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Heat in a large heavy skillet ¼ cup olive oil over medium-low heat. Add 2 large onions, cut into ¼-inch slices, broken into rings Salt and pepper Saute until soft and caramelized, about 30 minutes. Do not try to rush this step. Add 4 large cloves garlic, minced 6 cups thinly sliced cabbage 2 tablespoons […]
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The pure essence of lime. Makes one 9-inch tart ⅔ cup sliced almonds 1¼ cups plus 1 tablespoon sugar 1 cup vanilla wafer crumbs (from about twenty 1½-inch cookies) ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter 4 large eggs 4 or 5 limes Toast ⅔ cups sliced almonds until golden. Cool almonds completely. […]
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Traditionally served at the Passover Seder, this Middle Eastern version makes a nice snack served on matzo or your favorite cracker. Makes about 2 cups 1 cup dates ½ cup figs ½ cup raisins ½ cup walnuts ½ cup almonds 1 teaspoon ground ginger 1 teaspoon cinnamon ¾ teaspoon cloves ½ teaspoon cayenne ½ teaspoon […]
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This started off from a recipe in the King Arthur cookbook, but I don’t like cooked raisins and it collapsed at the center even though it was definitely done cooking at the edge. I did some thinking and adjusted it a bit. Preheat oven to 325 F. In the bowl of an electric mixer combine […]
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Clean really well: 1 pound mussels 18 little neck clams Clean but leave in their shells 8 or 12 shrimp, depending on size Clean ½ pound sea scallops, cut in half horizontally (producing shorter cylinders) Cook the clams with ⅓ cup water, covered in a 2 quart sauce pan, until the clams open. Remove from […]
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This makes about 12-14 blintzes, depending on how generously you fill them. If you don’t have any mashed potatoes around, make some. You need about 3 to 4 cups of them. Season them with butter, milk, salt and lots of pepper. While the potatoes are cooking… Dice 1½ large onions or 3 medium onions. In […]
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Corn ice cream seems to be more commonly found in Asia than in North America. Go figure! In any case, it’s delicious.
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Buy 1 pound of uncleaned squid. The ones I bought had bodies about 5-6 inches long and there were 8 of them in a pound. Clean the squid (directions below) reserving the ink, which is the whole reason to buy uncleaned squid and cleaning them yourself. Chop 4 scallions, napa cabbage (about 1¼ cups) and […]
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You can make a smaller cake, see note at end. Combine 1½ cups flour ¾ cup sugar 2 teaspoons baking powder ¼ tsp salt Stir and set aside. Separate 6 eggs Beat egg whites with mixer until foamy. Add ¼ tsp cream of tartar and beat on high speed, gradually adding ¼ cup sugar Stop […]
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Cook 1 pound of Chinese egg noodles in boiling water. Drain and cool by rinsing under cold water. Fluff to dry them out. Dress with 2 TBL sesame oil. To make the sesame dressing, combine ¼ cup smooth peanut butter, 2 TBL corn or peanut oil, ½ tsp salt, 2 TBL dark soy, 1 tsp […]
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This is a pastry made by Ashkenazi Jews. I associate it with Purim, as my mom always made this with part of the dough from her Purim baking spree. My technique is a bit less artful than hers. so I had fewer layers, but you get the idea from the photo.
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Place parts for soup (necks, backs or sometimes you can buy the bones left over from boneless chicken breasts) on an oven-proof tray with sides. Make sure the parts are in a single layer or use additional trays. My most recent batch was about 40 chicken necks – just to give you an idea of […]
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I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup. Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately. Preheat the oven to […]
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A yummy grain alternative. In a large saucepan heat 3 TBL oil 1 tsp mustard seeds and cook until the seeds pop, about 2-3 minutes (or use) 3 TBL mustard oil ( the diluted mustard oil that’s ready to use) Add ½ cup chopped shallots 3 hot green chilies (stemmed, seeded and chopped) 3 tsp […]
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Combine 1 tsp tamarind concentrate, 2 tsp cayenne pepper, ¼ tsp black pepper, 1 tsp paprika, 1 tsp groun cumin, 1 tsp salt. Add 1 pound of deveined shrimps with the tail left attached. Mix until spicesd are distributed evenly over the shrimps. In a glass or Corning ware dish with a glass lid, combine […]
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Potica (pronounced poe-TEET-sa) is a Slovenian nut roll, made with a yeast dough. Our family friend Nell Simala taught my sister Mindy how to make this, except Mindy’s mistake of doubling the butter in the dough made for an even better recipe. Now I always make it this way. I would generally recommend doubling this recipe if you are going to the trouble to make this.
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My mother would often make this, not fully cooking the grain, and use it to stuff the Thanksgiving turkey. The excess would sit around the turkey in the roasting pan. At other times, she’d cook it as I do, in a skillet cooking to completion, and serve it as a side dish. The day before […]
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“It’s full of nuts” Preheat oven to 300º F, convection bake if your oven does this trick. In a very large bowl, mix together 6 cups old-fashioned rolled oats (aka oatmeal) 1 cup raw pistachios, hulled 1½ cup raw almonds 1 cup raw pecans 2 cups raw pumpkin seeds, hulled 1 cup raw sunflower seeds […]
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Saute a diced medium onion and 2 2½ cloves garlic, minced, in oil in a stew pot. When soft, add ¾ tsp garam masal 1 tsp ground ginger 1 tsp turmeric ½ tsp ground coriander ¼ tsp ground cardamom 2 tsp ground chili 1 tsp cumin ½ tsp kosher salt 1 cup dried red lentils […]
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This has become our standby dinner pasta when we don’t have much time. We usually have all the ingredients in the house. This would be our “midnight spaghetti” as the Italians like to say.
Boys of Cooking
Don't wait a for a dinner invitation. Try cooking for yourself for a change.