Unlike my earlier 101 compendiums, this one has some recipes that take an hour or more. Still, most are pretty quick. Almost all can be served at room temperature, although the soups should be reheated. Salting to taste is always a given. And if I don’t specify a temperature, “roast” or “bake” means a 375-degree oven.
RELISHES, CHUTNEYS AND JAMS
1. Onion-Pumpkinseed Relish: Roast thick slices of red onion with olive oil until softened and nicely browned. Chop, then toss with minced chives, toasted pumpkinseeds and a little more olive oil.
2. Apricot-Tomato Chutney: Combine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder; bring to a boil, reduce the heat and cook for about 20 minutes.
3. Red Onion Jam with Red Wine and Rosemary: Thinly slice red onions and cook them in olive oil until very soft. Add chopped rosemary and red wine, and cook until the jam thickens.
4. Onion Jam with Bacon and Bourbon: Thinly slice red onions and cook in olive oil with chopped bacon until soft. Add a little bourbon and brown sugar to taste and cook until the jam thickens.
5. Apple Chutney: Cook big chunks of peeled, cored apple with a little apple cider, Dijon or whole-grain mustard and chopped sage until the chutney thickens. Don’t cook it until it becomes apple sauce unless you want to.
6. Cranberry-Corn Sauce: Cook a bag of fresh cranberries with about a cup of corn kernels, some chopped scallions, 1/4 cup brown sugar (or to taste) and a splash of water, just until thick.
7. Cranberry-Orange Sauce: Cook a bag of fresh cranberries with orange and lemon zest, cut up (peeled) orange segments, 1/4 cup sugar (or to taste) and a bit of minced jalapeño or chipotle.
8. Cranberry-Beet Sauce: Put equal amounts shredded beets and fresh cranberries in a saucepan with a small splash of orange juice, orange zest and honey or maple syrup to taste. Cook until thick.
9. Prune Relish: Put pitted prunes, fresh mango, a little cider vinegar and sugar to taste in a saucepan. Cook for 30 minutes, adding chopped fresh ginger to taste about halfway through.
10. Ginger-Apricot Chutney: Put dried apricots in a saucepan, cover with water and bring to a boil. Add lemon juice, minced fresh chili, grated ginger, a couple of cloves and a pinch of cayenne. Cook until thick.
11. Tomato-Corn Jam: In a saucepan, cook roughly chopped Roma or cherry
tomatoes with fresh or frozen corn kernels, a minced chili and some sugar and lime juice to taste, until the jam thickens.
12. Garlic-Rosemary Figs: Soak dried figs, stems removed, in warm water until plump; drain and halve. Heat rosemary and lightly smashed (and peeled) garlic with olive oil on medium-low heat, until softened. Add figs, along with some fresh orange juice. Cook until saucy.
SOUPS
13. Sauté sliced shallots in olive oil, then add chunks of butternut squash, some rosemary and chicken stock or water to cover. As the soup simmers, bake strips of prosciutto until crisp. Purée the soup, swirl in some cream if you like and serve topped with crumbled prosciutto.
14. Steam or poach 2 cups of pumpkin cubes until tender. Meanwhile, sauté 1 cup sliced shiitake mushroom caps in vegetable oil with a few drops of sesame oil. Boil 4 cups water and whisk some of it with 1/3 to 1/2 cup of miso. Stir miso mixture, pumpkin and mushrooms into water and heat everything through, then serve, drizzled with more sesame oil.
15. Thai Squash Soup: Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts.
16. Sauté equal amounts chopped, peeled apples and onions in butter until soft. Add stock or water to cover, then simmer for 10 minutes. Cool and purée. Serve sprinkled with Stilton or other blue cheese.
17. Sauté chopped onion in butter, then chunks of sweet potato and stock or water to cover. Simmer until the sweet potatoes can be pierced with a knife, then add chopped kale and cook until wilted.
18. Hot and Sour Vegetable Soup: Sauté chopped onions and garlic in vegetable oil until soft. Add chopped or shredded carrots, cabbage, and daikon or turnip, frozen corn, chopped boxed tomatoes with their juice and stock to cover; bring to a boil. Simmer for 15 minutes, then finish with about a tablespoon of rice wine vinegar per 2 cups of soup and loads of black pepper.
19. Sauté chopped onions, garlic, celery and carrots in olive oil, then add chopped tomatoes (boxed are fine) with their juice, lentils and stock or water to cover. When everything is soft, add a squeeze of lemon juice or a splash of red wine vinegar. Garnish with parsley.
20. Sauté ground or chopped lamb in a little oil, until it begins to brown, then add chopped onion, carrot and garlic and cook until the lamb is crisp. Add split peas, a bay leaf and stock or water to cover. Cook until the peas fall apart.
21. Brown a little crumbled or sliced sausage in olive oil; a sprinkle of fennel seeds is good, too. Add chopped escarole, cooked white beans with their juice, and stock or water to cover. Simmer until the greens are tender and the beans are warmed through. Garnish with olive oil or Parmesan.
22. Trim and halve brussels sprouts (if very large, quarter them) and roast with sliced onion, lots of peeled garlic cloves, chopped fresh sage and enough olive oil to coat. When sprouts are tender, transfer to a pot, add stock or water to cover, bring to a boil and simmer for 10 minutes. You can purée this or not. In any case, serve with grated Parmesan and more chopped sage.
23. Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover. Simmer until tender, purée and finish with about a cup of cream for each 6 cups of soup. Serve hot or cold, garnished with chives (if cold, call it vichyssoise).
STUFFINGS AND GRAINS
24. Combine a little cooked wild rice with much more cooked quinoa; sauté crumbled sweet Italian sausage with onion and fresh rosemary. Toss together. Bake in an oiled dish or use as stuffing.
25. Dice fennel bulb and onions and sauté in butter or olive oil (or both) until softened. Add dried cranberries, with a hit of not-too-dry white wine or water. Stir in cooked rice, along with more butter or oil if necessary. Bake in an oiled dish or use as stuffing.
26. Chop corn bread into cubes. Sauté cherry tomatoes, scallions and corn kernels in butter or oil. Deglaze the pan with beer, then empty the pan over the corn bread. Bake in an oiled dish or use as stuffing.
27. Cranberry Polenta Cakes: Make polenta with half milk, half water; stir in chopped fresh or dried cranberries. When thick, pour onto a sheet tray and let cool. Cut into squares and sauté or broil until slightly crisp. Drizzle with honey.
28. Toss cooked Israeli couscous with toasted pecans, orange zest and juice, chopped mint, cider vinegar and honey. Bake in an oiled dish or use as stuffing.
29. Toss cooked black rice with grated sweet potatoes (raw or sautéed in butter or oil), chopped dried apricots and a vinaigrette with honey and grated ginger.
30. Cook brown rice until just shy of done. Drain and mix with an equal amount of ground turkey and a little chopped fresh sage and chopped dried cherries. Form into patties and sauté or bake, turning once, until crisp and cooked all the way through.
31. Combine cooked wild rice with caramelized onions (nearly burnt onions are almost as good, and faster), chopped figs and fresh rosemary. Bake in an oiled dish or use as stuffing.
32. Cook couscous in stock or water. With a fork, stir in cinnamon, chopped mint, lightly sautéed pine nuts and melted butter. Bake in an oiled dish or use as stuffing.
33. Cook Israeli couscous in stock or water. With a fork, stir in chopped, pitted Kalamata or other olives, chopped green onions and diced, poached or roasted sweet potatoes. Dress with a vinaigrette.
34. Combine cooked bulgur with chopped or grated apple, minced orange rind, grated ginger and chopped parsley. Bake in an oiled dish, use as stuffing or serve as a
salad.
35. Pumpkin-Noodle Kugel: Cook a half-pound of egg noodles in salted water until not quite done; drain and put them into a buttered baking dish. Whisk together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine), 1/4 cup melted butter and a pinch each of cinnamon and salt. Pour over the noodles and sprinkle with bread crumbs (or, for added kitsch, corn flake crumbs). Bake 45 minutes to an hour, or until a knife inserted into the middle comes out clean.
36. Boil peeled sweet potatoes and purée in a food processor, thinning with cooking water or cream until saucy. Add chopped garlic and unsweetened pure peanut butter and purée until smooth. Boil soba noodles until just done and toss with the purée until the noodles are lightly coated; garnish with chopped scallions. Serve at room temperature or cold.
37. Sauté crumbled sweet Italian sausage with cubes of butternut squash in a bit of oil. Toss in cooked farro and dress with more oil and lemon juice. Serve as a salad or toss with grated Parmesan and use as a stuffing.
VEGETABLE SIDE DISHES
38. Trim cremini or portobello mushrooms and chop stems. Sauté stems in butter or olive oil with chopped prosciutto, onions, chopped fresh herbs (rosemary, sage, parsley, etc.) and coarse fresh bread crumbs. Stuff spoonfuls of the mixture into mushroom caps; roast until tender.
39. Trim cremini or portobello mushrooms and chop stems. Cook crumbled sausage in olive oil until it begins to brown, then add stems and chopped onion and garlic. Mix with cooked rice, an egg for every 2 cups of mushrooms and enough bread crumbs and grated Parmesan to bind slightly. Spoon the stuffing into the mushroom caps and bake until tender.
40. Peel and trim pearl onions and toss them with a mixture of minced ginger, garlic, chilies and peanut oil. (A little sesame oil is good, too.) Roast until nicely caramelized, then drizzle with soy sauce.
41. Toss chunks of sweet potato and 2-inch lengths of scallion with neutral or peanut oil. (Again, a little sesame oil helps.) Roast, turning as necessary, until nicely caramelized; drizzle with soy.
42. Brussels Sprout Sliders: Trim and halve large brussels sprouts, toss with olive oil and roast at 400 degrees until tender but not mushy. Using the brussels sprout halves as you would hamburger buns, sandwich them around a piece of crispy bacon or ham, maybe a little caramelized onion, and a dab of whole grain mustard. Keep everything in place with toothpicks.
43. Toss chunks of butternut squash with butter and curry powder. Roast until half-tender, then stir in chunks of apple and some maple syrup. Cook, shaking the pan occasionally, until everything is nicely browned and tender.
44. Autumn Rolls: Shred sweet potatoes or carrots and brussels sprouts or cabbage. Roll them up with fresh sage or mint and some sprouts in rice paper. (Add sliced shrimp if you like.) Make a dipping sauce of soy, garlic, grated or minced ginger and honey.
45. Render some chopped bacon in a bit of oil, then add apple chunks; cook until nearly soft. Meanwhile, bake halved and seeded acorn, butternut or delicata squash until they start to soften. Fill squash with apple mixture and finish baking.
46. Chop and toss together equal amounts of beets and carrots; add chopped shiitakes, sesame oil and hot pepper flakes (preferably Korean). Roast until tender and sprinkle with sesame seeds and soy sauce.
47. Vegetable Torta: Roast sliced eggplant, zucchini, tomatoes and onions. Stack in layers with fresh basil in a well-oiled springform or roasting pan and top with bread crumbs or Parmesan (or both); bake for 20 minutes or so.
48. Cut sweet potatoes into wedges; boil until tender. Drain and toss with olive oil. Wrap each with a prosciutto slice and a sage leaf, then roast until browned.
49. Halve and seed acorn, butternut or delicata squash and roast until squash begins to soften. Meanwhile, cook bulgur, drain and toss with coarsely chopped pine nuts and currants. Add a bit of the stuffing to each squash half and sprinkle with cinnamon. Bake until squash is tender.
50. Cook chopped onions in olive oil until soft. Add chopped spinach and a handful of raisins — maybe a little port, too — and cook until wilted and almost dry. Roasted pine nuts are good on top.
51. Poach broccoli rabe or stemmed greens like collard leaves, then drain and chop. Combine with chopped water chestnuts and diced mushrooms in a skillet with sesame or peanut oil, minced garlic and hot pepper flakes. Cook until vegetables soften and dry a bit.
52. Pickled Collards: Boil 4 cups water and 1/2 cup vinegar with a tablespoon of sugar, a teaspoon of salt and a pinch of red chili flakes. Stem and chop or shred collard greens, pack them into a glass canning jar and pour hot liquid over the greens. Cover, cool and refrigerate at least three days.
53. Steam cauliflower florets and toss with olive oil. Roast with peeled whole garlic cloves and chopped bacon at 400 degrees for 20 minutes. Chopped parsley is a worthwhile addition.
54. Cook onion, curry powder and chopped ginger in oil until onion is soft; meanwhile, steam cauliflower florets until nearly tender. Add cauliflower to onion mixture, along with raisins; cover and cook until the cauliflower softens.
55. Steam and salt edamame. Whisk soy and honey together in a small saucepan over low heat. Add grated ginger and a bit of cornstarch, stir until slightly thickened and pour over edamame.
56. Cook lentils, thyme sprigs and chopped carrots in a pot with water to cover until tender; drain and remove thyme. Cook chopped onions in oil until soft; add chopped kale and allow to wilt. Add lentils, stir to combine and cook until kale is tender. Add chopped parsley.
57. Zucchini and Potato Pancakes: Grate zucchini and potatoes; squeeze to drain. Combine with grated Parmesan, one beaten egg for every 2 cups of the vegetables, a little oregano and flour or fine bread crumbs until the mixture is sturdy. Shape into patties and shallow-fry until browned on both sides.
58. Pour a mixture of cooked white beans (with a little cooking or canning liquid) and grated, sautéed winter squash into an oiled baking dish. Mix together fresh bread crumbs, dots of butter and chopped fresh sage and spread over the top; broil until golden brown.
59. Blanch thinly sliced potato and leeks until tender but not mushy; drain well. Layer the vegetables in an oiled or buttered baking dish, then top with a mixture of bread crumbs and lightly sautéed chopped bacon (some cheese mixed in is pretty good, too). Broil until golden brown.
60. Marshmallow topping for adults: Roast or boil chunks of sweet potato, put them in an oiled baking dish, top with dots of cream cheese, and sprinkle with a mixture of brown sugar, chopped pecans and chopped fresh sage. Broil until lightly browned.
61. Cook a lot of chopped fennel in a skillet with butter until pretty much tender. Transfer to a baking pan and add milk, half-and-half or cream to about halfway up the fennel. Sprinkle with thyme and shaved pecorino, then bake at 400 degrees for about 20 minutes, until bubbly and thickened.
62. Spinach-Cheese Pie: Sauté chopped garlic and 2 pounds of chopped spinach in plenty of olive oil until wilted and tender. Remove from the heat and stir in 1/2 to 3/4 cup crumbled feta or firm goat cheese, and a tablespoon chopped dill or mint. Layer 5 sheets phyllo dough in a greased baking dish, brushing each one with olive oil before adding the next. Spread the spinach over the phyllo, then top with 5 more phyllo sheets, each brushed with olive oil. Tuck in the edges if they extend over the ends of the pan, slash the top of the pie diagonally in a few places and bake until golden brown, 30 to 40 minutes.
63. Slice potatoes thin and layer them in a nonstick skillet. Dot with butter and add enough half-and-half or milk to come three-quarters of the way to the top of the potatoes. Bring to a boil and simmer until liquid reduces a bit, about 10 minutes. Transfer to a 400-degree oven for 10 minutes until just brown, reduce to 300 degrees and cook until tender, 10 to 20 minutes more.
64. Mushroom Bread Pudding: Put 6 cups of good bread (day-old is best) cut into 1-inch chunks into a buttered baking dish. Beat 4 eggs with 2 cups of milk and 1/2 cup grated Parmesan and pour over the bread. Sauté 4 cups of sliced mushrooms until tender with a teaspoon or two fresh thyme leaves and mix into the bread. Bake until just set, about 40 minutes.
65. Sauté garlic and pine nuts in olive oil until the garlic softens; add trimmed, blanched, chopped broccoli rabe (or broccoli). Put into a buttered baking dish, top with Parmesan and bread crumbs and bake until the topping browns.
SALADS
66. In a blender, whip olive oil, lime juice, a little red onion and a stemmed and seeded jalapeño. Toss with lots of shredded raw sweet potato, diced red bell pepper and chopped cilantro.
67. Sprinkle shelled pumpkin or squash seeds with a little chili powder; roast, shaking occasionally, until lightly browned. Combine with grated sweet potatoes (raw or lightly sautéed in butter or oil), raisins and a vinaigrette made with red wine vinegar, olive oil, Dijon mustard, a touch of honey and maybe a little more chili powder.
68. Peel sweet potatoes and boil until tender, drain and cool; dice. Treat carrots the same way. Make sauce of Dijon mustard, olive oil, cider vinegar and chopped scallions. Toss all together.
69. Shred carrots and cabbage (red, savoy or Napa). In a blender, whip olive oil, lemon or lime juice, a stemmed and seeded jalapeño, garlic and cilantro or parsley. Toss with the vegetables.
70. Blanch, shock in cold water, then julienne green beans, daikon and carrots; chill. Whisk soy sauce with honey and lemon to taste; pour over vegetables.
71. Add chopped scallions and chopped kalamata or other good black olives to cooked and drained white beans. Dress with white wine vinegar, olive oil and fresh thyme, marjoram or oregano.
72. Trim and shred raw brussels sprouts (the slicer on a food processor works well). Toss with lemon vinaigrette and shaved or grated Parmesan. Crumbled bacon, as usual, is a welcome visitor here.
73. Roast beets until tender, then peel and cut into chunks. Toss with olive oil, sherry vinegar, toasted chopped hazelnuts and crumbled blue cheese.
74. Trim and chop kale; salt and squeeze and knead until wilted and reduced in volume, about 5 minutes. Rinse, dry and toss with olive oil, lemon juice, chopped dried apples and toasted pine nuts.
75. Wild Rice Greek Salad: Toss cooked wild rice (or mix wild and white) with chopped tomatoes, cucumber, red onion, kalamata olives and crumbled feta. Dress with olive oil, lemon juice, parsley and mint.
76. Grate apples (red are nice; leave skin on), radish and celery. Roast pistachios and chop. Dress all with olive oil, shallots, grainy mustard, red wine vinegar and a pinch of sugar.
77. Trim and dice fresh tomatillos; peel and julienne jicama (or daikon or kohlrabi). For dressing, combine lemon and lime juices, olive or sesame oil and chopped cilantro. Pour over salad, top with toasted sesame seeds.
78. Slowly render cubed pork rind or turkey skin until crisp (for skin, start with a bit of oil or turkey fat). Thin sour cream with buttermilk and stir in minced parsley and garlic, black pepper and a little white wine vinegar. Arrange frisée on platter; top with dressing and cracklings.
79. Cook chopped pears in a covered saucepan with a tiny bit of water until soft. Purée, but not too fine. In your smallest pan, boil a few tablespoons of balsamic vinegar with a little brown sugar; lower heat and reduce by half. Spoon the pear sauce over endive leaves and finish with toasted sliced almonds and the balsamic reduction.
80. Trim and coarsely chop chard (rainbow makes for a gorgeous salad) and combine with white beans and chopped scallions. Dressing is minced ginger, a suspicion of garlic, olive oil and cider vinegar.
BREADS AND CRACKERS
81. Tomato Pinwheels: Soak 1 cup dried tomatoes in hot water, drain and pulse in a food processor with 1 tablespoon olive oil and 1 tablespoon chopped fresh thyme (add water or oil if necessary). Combine 2 cups flour, 1 teaspoon salt, 3 teaspoons baking powder and 1 teaspoon baking soda with 4 tablespoons cold butter (use food processor or fingers). Stir in 3/4 cup yogurt or buttermilk and gather the dough into a ball. Roll into a large rectangle on a floured surface, spread the tomatoes all over the dough and roll it up lengthwise. Cut the log crosswise into 1-inch slices, put them on a baking sheet and bake at 400 degrees until puffed and golden, 7 to 10 minutes.
82. Cornmeal Flatbread with Onion and Sage: Mix 1 cup cornmeal with 1 teaspoon salt; slowly whisk in 1 1/2 cups water. Cover and let sit for an hour (or up to 12 hours in the refrigerator). Put 1/4 cup olive oil in a 12-inch ovenproof skillet along with a thinly sliced red onion; stir. Heat the skillet in a 400-degree oven for a few minutes, then stir and pour in the batter. Bake at 375 degrees until the flatbread is crisp at the edges and releases easily from the pan, about 45 minutes.
83. Onion-Rosemary Skillet Bread: In a 12-inch cast iron pan, sauté half a large, thinly sliced red onion in about 1/4 cup olive oil until soft and beginning to color. Combine a cup of whole wheat flour with 1 teaspoon salt and 1 tablespoon rosemary leaves; add 1 1/2 cups water and whisk until smooth. Pour the batter into the hot skillet and bake in a 450-degree oven until the flatbread is crisp on the edges and releases easily from the pan, about 30 to 40 minutes.
84. Sage Crackers: Pulse 1 cup flour, 1 teaspoon salt, 1/2 cup Parmesan and 4 tablespoons cold butter in a food processor. Add 1/4 cup cream and 1 tablespoon finely chopped sage. When just combined, roll as thinly as possible, score into squares, sprinkle with salt and bake at 400 degrees until golden. Let cool, then break into pieces.
85. Herbed Buttermilk Biscuits: Combine 3 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon fresh thyme leaves. Use your fingers to rub in 1 1/2 sticks of butter until the mixture resembles small peas. Add 1 cup buttermilk and stir until just combined. Drop large spoonfuls onto a baking sheet and bake at 425 degrees until golden, about 15 minutes.
86. Spiced Muffins: Mix 2 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon each allspice and ground ginger, and a pinch of cloves. In another bowl, combine 1 egg, 1 cup milk and 3 tablespoons melted butter. Stir the wet ingredients into the dry until just combined, adding milk if the batter seems too dry. Spoon into greased muffin tins and bake for 20 to 25 minutes at 375 degrees or until done.
87. Combine 2 cups whole wheat with 2 cups white flour and 1 teaspoon each baking powder, baking soda and salt in a food processor. Pour in 1 1/2 cups buttermilk or thin yogurt, and pulse until a ball is formed. Knead for a minute (fold in 1/2 cup raisins or currants at this point if you like), shape into a round loaf, slash the top in a few places and bake on a greased sheet for about 45 minutes, or until the bottom sounds hollow when you thump it.
88. Dill-Cheddar Puffs: Combine 1 cup water with 1/2 stick of butter and 1/2 teaspoon of salt in a saucepan over medium heat and bring to a boil. When the butter melts add 1 1/2 cups flour and cook, stirring, until the dough forms a ball, about 5 minutes. Turn off the heat, then add 3 eggs, one at a time, beating well until the mixture is glossy. Stir in 2 cups grated Cheddar and 2 tablespoon freshly chopped dill. Drop teaspoons of the batter on greased baking sheets and bake at 425 degrees until lightly browned, about 10 to 15 minutes.
89. Vegetable Crackers: Slice beets, sweet potatoes, plantains or parsnips or all of the above into 1/8-inch disks (a mandoline is helpful) and toss lightly in olive oil. Spread the slices on baking sheets, sprinkle with salt, pepper and, if you like, other seasonings and bake at 400 degrees for 10 to 12 minutes. When browned, flip the chips over and bake for another 10 minutes or so.
DESSERTS
90. Baked Apples: Combine chopped pecans and chopped dried fruit (raisins, dates, figs, cranberries all work) and toss with maple syrup and a sprinkle of cinnamon, allspice or nutmeg or all three. Fill the cavities of cored apples with the fruits and nuts, dot each with butter, put into a baking dish and roast about 30 minutes, until tender. Better with vanilla
ice cream.
91. Pears in Red Wine: Simmer 2 cups red wine with 1/2 cup sugar, 2 cloves, a cinnamon stick and a few slices of ginger in a pot for a few minutes, then gently poach peeled and cored pears (use a spoon to hollow them from bottom), until soft. Cool or chill, and serve with a bit of the poaching liquid.
92. Cranberry Truffles: Heat 1/2 cup simple syrup and 1/2 cup bourbon or water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes. Drain, reserving the liquid. Pulse the fruit in a food processor, adding just enough liquid so the mixture comes together. Roll spoonfuls of the cranberry filling into balls, then roll them in cocoa, mixed with pulverized nuts if you like.
93. Pumpkin-Raisin-Ginger Turnovers: Mix puréed cooked pumpkin, raisins, chopped crystallized ginger and sugar. Brush a sheet of phyllo with melted butter and cut lengthwise into thirds. Put a spoonful of the filling at the top of each strip. Fold down to make a triangle and repeat, like folding a flag. Repeat with remaining filling. Brush the tops with butter and bake 20 to 30 minutes. Dust with powdered sugar.
94. Pumpkin-
Tofu Pudding: Purée a package of silken tofu, 2 cups of cooked or canned pumpkin, simple syrup to taste, a splash of brandy and a pinch each of nutmeg and salt. Refrigerate until chilled.
95. Indian Pudding: Combine 3 cups of milk and 1/3 cup of cornmeal in a saucepan over medium heat. Bring to a simmer; stir in 1/3 cup of molasses, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon cinnamon and simmer, stirring occasionally, until thick. Add 1 tablespoon of butter and stir until melted. Pour pudding into a buttered baking dish and bake at 300 degrees for about 2 hours, uncovered, until golden brown and set in the middle. Serve with ice cream or whipped cream.
96. Sweet Autumn Gratin: Combine cubed pumpkin or sweet potato with cranberries and hazelnuts in a buttered baking dish. Sprinkle with brown sugar and toss. Drizzle cream over all, dot with butter and bake until soft, bubbly and browned, 50 to 60 minutes. Re-warm before serving if you like.
97. Prunes With Hazelnuts: Simmer prunes in port with cloves and cinnamon until soft; remove prunes and reduce syrup. Strain over the prunes. Top them with whipped cream, and the cream with chopped toasted hazelnuts.
98. Chipotle Brittle: Cook 2 cups sugar and 2 tablespoons water in a deep saucepan over medium heat, stirring once in a while until golden. Off heat, stir in 2 cups peanuts or pumpkinseeds and 1 or 2 mashed canned chipotle chilies with a bit of their adobo (more if you like things fiery). Quickly spread the mixture out on a buttered rimmed baking sheet and let cool before breaking into pieces.
99. Apple-Cranberry Crumble: Peel and slice 4 large tart apples. Toss with a cup of cranberries, the juice and zest of a lemon and 1/4 cup brandy, apple cider or water and put into a buttered baking dish. Pulse 1/2 cup cold butter, 1/2 cup oats, 1/2 cup walnuts or pecans, 1/2 cup flour, 3/4 cup brown sugar, 1 tablespoon cinnamon and 1/2 teaspoon ginger in a food processor until crumbly — not fine. Top the fruit with this and bake until bubbly, about 45 minutes.
100. Spiced Macaroons: Mix 3 cups shredded unsweetened coconut, 1 cup sugar, 1/2 teaspoon ground cardamom and a pinch of salt in a bowl. Stir in 3 lightly beaten egg whites and a teaspoon almond extract. Drop in small spoonfuls on baking sheet and bake at 350 degrees for about 15 minutes, or until golden on the edges.
101. Buy some cheese. Unwrap it and put it on a plate with some walnuts and fruit; let come to room temperature. Serve with good bread.
The Minimalist column last Wednesday, about 101 suggestions for Thanksgiving dishes that can be made in advance, omitted an ingredient for recipe No. 12, for garlic-rosemary figs. Rosemary should be added to the garlic and olive oil, then heated.
Shrimp and Roasted Sweet Potato Hash Stuffing
6 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
7 tablespoons extra virgin olive oil
3 1/2 teaspoons kosher salt, more to taste
1 teaspoon ground black pepper
2 medium onions, diced
2 medium green bell peppers, diced
2 large garlic cloves, finely chopped
2 jalapeños, seeded and finely chopped
2 teaspoons chili powder
2 pounds jumbo shrimp, peeled and cut into 1/2-inch pieces
1 1/2 tablespoons freshly squeezed lime juice, more to taste
6 tablespoons chopped fresh cilantro.
1. Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon black pepper. Spread potatoes on two or three large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.
2. In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add shrimp and remaining teaspoon salt. Cook, tossing occasionally, until shrimp is just opaque, about 5 minutes.
3. Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine shrimp mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.
Lemon Barley Stuffing With Shiitakes, Hazelnuts and Chive Butter
2 tablespoons unsalted butter
2 leeks, white and light-green part only, finely chopped
2 cups pearled barley
1 rosemary sprig
1 1/2 cups chicken stock
1 1/2 teaspoons kosher salt, more to taste
1 1/4 pounds shiitake mushroom caps, sliced 1/4-inch thick
3 tablespoons extra virgin olive oil
3/4 teaspoon freshly ground black pepper
1 cup toasted, peeled hazelnuts, coarsely chopped
1/2 cup chopped fresh parsley
For the chive butter:
2 large garlic cloves, finely chopped
3/4 teaspoons kosher salt
Finely grated zest of 1 small lemon plus one teaspoon freshly squeezed lemon juice, more to taste
1/2 cup chopped chives (about 1 bunch)
4 tablespoons unsalted butter, softened.
1. Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
2. Meanwhile, toss mushrooms with oil,
3/4 teaspoon salt and 3/4 teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
3. Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
4. Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.
12 tablespoons unsalted butter (1 1/2 sticks), softened
- 3 fat garlic cloves, minced to a paste
- 2 tablespoons chopped sage
- 1 habanero, Scotch bonnet or serrano chile, seeded and finely chopped
- 1 tablespoon chipotle chile powder
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon crushed red chile flakes
In a bowl, mash together all the ingredients until smooth. Chill for up to two weeks before using.
45-Minute Roast Turkey
- 1 8- to 12-pound turkey
- 10 garlic cloves, peeled and lightly crushed, more to taste
- 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
- 1/3 cup extra virgin olive oil or butter
- Salt and pepper to taste
- 1.
- Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- 2.
- Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
- 3.
- Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- 4.
- Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
- 5.
- Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.
Steamed and Roasted Turkey
Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)
- TOTAL TIME
- 3 hours 15 minutes (including 45 minutes for steaming and 2 hours for roasting)
- 1 16- to 18-pound turkey, preferably fresh and organic, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (you can ask your butcher to do this)
- 1 1/2 cups diced (1/2-inch) carrots
- 2 cups diced (1/2-inch) onions
- 1/2 cup apple cider
- 2 tablespoons cider vinegar
- 1 teaspoon Tabasco or other hot pepper sauce
- 1/2 teaspoon salt
- 1 cup white wine
- 2 teaspoons potato starch or cornstarch dissolved in 2 tablespoons water
- Salt and black pepper
- 1.
- For the turkey: Make a cut about 1-inch deep at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast.
- 2.
- Place a small wire rack (or crumpled foil) in the bottom of a large stockpot (or other large pot like a canning or lobster pot) and add 6 cups of water. Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes.
- 3.
- For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Set aside.
- 4.
- Remove the pot with the turkey from the heat and heat the oven to 375 degrees. When the turkey is cool enough to handle, remove it from the pot (reserving the stock created from the steaming) and place it breast side up in a roasting pan. Put the pan in the heated oven, and cook the turkey for 30 minutes. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with the glaze, and continue to cook it in the oven for 1 1/2 hours longer, brushing it with the glaze occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.
- 5.
- While the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. Skim off and discard as much fat as possible. Transfer the stock to a saucepan and add the turkey neck, gizzard and heart. (As a special treat, sauté the liver in a little butter, add salt and pepper and snack on it with a cold glass of white wine.) Bring the stock to a boil and reduce the heat to low. Simmer, partly covered, until reduced to 4 cups, about 1 hour. Remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. (You should have about 2 cups of meat.) Return the chopped mixture to the stock.
- 6.
- Remove the turkey from the oven when the breast and the leg register an internal temperature of about 160 degrees. Transfer to an ovenproof serving platter and, using small pliers and a fork, pull the sinews (which are visible at the drumstick tips) from the drumsticks through the tines of the fork, so you do not pull out chunks of meat along with the sinews. Discard the sinews. Keep the turkey warm, uncovered, in a 160-degree oven.
- 7.
- For the sauce: Add the stock and giblets to the vegetables in the roasting pan and mix well with a wooden spoon, scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim off as much fat from the surface as possible. Place the pan over medium-low heat, add the wine and potato-starch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste. Transfer to a warm sauceboat and serve.
Eric Ripert's Turkey Two Ways
- 1 (12- to 14-pound) turkey
- 2 bottles dry red wine
- 1 medium onion, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 celery rib, trimmed and chopped
- 1 clove garlic, sliced
- 1 bouquet garni (see note)
- Fine sea salt and freshly ground white pepper to taste
- 3 tablespoons canola oil
- 2 tablespoons flour
- 1 quart chicken stock
- 1 large head green cabbage, cored and leaves separated
- 1/2 pound butter to grease pan
- 1.
- Remove the legs from the turkey and separate into drumsticks and thighs. Remove the backbone and cut breast in half. Remove the wingtips. (If you are not adept at butchery, ask the butcher to do this.) Reserve neck, all bones and wings for stock. Cover and refrigerate the breast.
- 2.
- Place the leg parts, wine, onion, carrot, celery, garlic and bouquet garni in a bowl. Marinate in the refrigerator overnight.
- 3.
- Drain the legs, thighs and vegetables, then boil the wine and bouquet garni, skimming off any foam for 15 minutes, reducing it by one-third. Set aside.
- 4.
- Meanwhile, separate the turkey leg pieces and vegetables. Place 2 tablespoons of the oil in a large pot over medium heat. Season the leg parts on both sides with salt and pepper. When the oil is hot, add the leg parts and sear until lightly browned, about 4 minutes each side. Transfer to a plate.
- 5.
- Add remaining oil to the pot. Add the vegetables and cook until caramelized, about 8 minutes. Stir in flour and cook 2 minutes, until flour is toasted. Add wine and stir to release any browned bits. Return the legs, thighs and bouquet garni to the pot, add chicken stock and simmer until meat falls off the bone, about 2 hours.
- 6.
- Drain legs, thighs and vegetables and strain the liquid through a fine sieve into a saucepan and set aside. Place the vegetables into a bowl. When the turkey is cool enough, remove the meat from the bones and shred into a bowl. Stir in 1/4 cup of the reserved liquid.
- 7.
- Preheat oven to 400 degrees. Place a roasting pan over medium-high heat and add butter. Season the breasts on both sides with salt and pepper. When butter is sizzling, add the breasts, skin down. Sear about 5 minutes on each side, or until golden brown. Transfer the pan to the oven and roast breasts for 45 minutes, basting with the butter every 5 minutes. Remove and let rest for 15 minutes. Reduce oven temperature to 350 degrees.
- 8.
- Meanwhile, bring a large pot of salted water to a boil. Add cabbage leaves and cook until tender, about 5 to 7 minutes. Remove leaves and plunge them into ice water; drain. Trim the ends of the tough central rib from the leaves. Place a cabbage leaf on a cutting board (use two if they are small) and place 3 tablespoons of the leg meat and 1 tablespoon of the vegetables at one end. Season with salt and pepper. Fold in the sides and roll up like an envelope. Repeat. (You should have about 12 parcels.) Place in a buttered baking pan, seam side down. Cover with foil.
- 9.
- To serve, bring reserved liquid to a simmer and cook until the sauce lightly coats the back of a spoon. Heat cabbage parcels in a 350-degree oven for 20 minutes, or until hot. Slice the breast meat. Place one cabbage parcel on each plate and fan out 3 slices of breast on top. Spoon the sauce around and serve.
- YIELD
- 8 servings, with leftovers
NOTE
To make a bouquet garni, tie together 2 parsley sprigs, 2 thyme sprigs and 1 rosemary sprig.
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
Salt
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4 to 1/2 cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs.
1. Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
2. Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.
3. Put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm.
Ratatouille 'Salad'
1 large or 2 medium eggplants
⅓ cup extra virgin olive oil
Salt and freshly ground black pepper
1 medium zucchini, roughly chopped
1 medium onion, roughly chopped
1 tablespoon minced garlic
2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon lemon juice
½ cup minced fresh parsley leaves, for garnish.
1. Trim eggplant and cut it into 1-inch cubes. (If large, soft or especially seedy, sprinkle cubes with salt, put in colander and let them sit for 30 to 60 minutes. Rinse, drain and pat dry.)
2. Put half the oil in large skillet and turn heat to medium. Add eggplant, sprinkle with salt and pepper, and stir occasionally, until soft and golden, about 10 minutes. Drain on paper towels.
3. Put remaining oil in pan and add zucchini. Stir occasionally, until just starting to wilt, about 2 minutes. Add onion and garlic and stir for another minute or two, until soft. Add tomatoes and thyme and keep cooking for another minute. Remove from heat, stir in lemon juice and sprinkle with salt and pepper.
4. Put eggplant in a salad bowl and add everything from pan. Stir. Cool to room temperature, adjust seasoning if necessary, garnish and serve. (Or salad may be prepared without parsley, covered and refrigerated for two days; garnish just before serving, cold or at room temperature.)
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