Boys of Cooking

Author: lobstah

  • Sadie’s Spanish Rice

    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.…

  • Chicken Enchiladas

    Chicken Enchiladas

    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…

  • Gingerful Biscotti

    Gingerful Biscotti

    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.

  • Lobster Risotto

    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…

  • Lobster à l’américaine

    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…

  • Cherry Tomato and Marjoram Sauce

    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,…

  • Ricotta Gnudi

    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.…

  • Classic Cheesecake

    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…

  • Marmalade

    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…

  • Whole Wheat Pancakes

    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.…

  • Red Onion, Parsley and Preserved Lemon Salad

    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…

  • Orange Date-Nut Diamonds

    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…

  • Semolina Cake

    Semolina Cake

    I love the exotic flavors of orange blossom and rose water. Syrup cakes will be my undoing some day.

  • Fresh Ginger Cake

    Position rack in center of oven; preheat to 350°. Line bottom of 9-inch round cake pan with 3-inch sides or 9½-inch spring form pan with parchment paper. Mix together 1 cup mild molasses 1 cup sugar 1 cup peanut or vegetable oil In another bowl, sift together 2½ cups flour 1 teaspoon ground cinnamon ½…

  • Farfalle with Wild Mushrooms

    Makes 2 servings 1 whole head of garlic 4 plum tomatoes ¼ cup dried porcini (scant ½ ounce) ½ pound assorted fresh mushrooms such as shiitakes and chanterelles ¼ cup olive oil 1 large shallot 2 tablespoons Marsala ½ pound farfalle 1½ tablespoon butter ½ cup shaved parmesan 6 fresh basil leaves Preheat the oven…

  • Fettuccine with Grated Beets and Cheese

    In a large heavy saucepan, over a high heat, toast 3 tablespoons poppy seeds stirring until they smell slightly nutty. It takes about 2 minutes. Remove from pan and set aside. Add 5 tablespoons unsalted butter to the same pan and cook over moderate heat until the butter starts to brown, about 5 minutes. Stir…

  • Oatmeal Shortbread

    Real chew-food: the uncooked oats are delicious and not overly sweet. Makes one 9×13-inch pan, about 24 pieces 3½ cups rolled oats (not quick-cooking oats) ⅔ cup sugar ¼ cup white or whole wheat flour ¾ cup butter, softened ½ tsp salt 1 teaspoon vanilla Heat oven to 325° F. Combine all the ingredients in…

  • Brandade de Morue

    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…

  • Shrimp with Tomatoes and Feta

    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…

  • Date-Almond Truffles

    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.

  • Crabby Crab Cakes

    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…

  • Palm Beach Brownies

    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…

  • Seppie In Zimino

    Seppie In Zimino

    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…

  • Dried Apple Cake

    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…

  • Ricotta and Coffee Cream

    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…

  • Cabbage and Ginger Slaw

    Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition

  • Pasta with Caramelized Onions and Cabbage

    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…

  • Lime Curd and Toasted Almond Tart

    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.…

  • Yemenite Charoses

    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…

  • Apple-Ginger Mini-Cakes

    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…