Sichuam Braised Cod a la Jackie

from finecooking.com

1/2 C + 2 tsp. cornstarch
2 Tbs. rice vinegar, more to taste
3/4 C low-salt canned chicken broth
1.5 Tbs. soy sauce
1 Tbs. Ketchup
1.5 lbs Thick Cod fillets, cut into 4 equal pieces
Kosher salt and freshly ground pepper
2 eggs, beaten
3 Tbs. canola or peanut oil
6 dried Thai Chiles or other small chiles
4 Scallions, thinly sliced, white and green parts separated.
1.5 Tbs. minced ginger

In a small bowl, mix 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season fish with 1/2 tsp. salt and pepper.

Spread the remaining 1/2c cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick fry pan over medium-high heat until simmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flip after 3 mins., until the fish is browned and little firm to the touch, about 5 mins. total. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, until the scallions become translucent and browned in places, about 2 minutes. Give the cornstarch mixture a quick and then pour it into the pan. It should come to a boil and thicken quickly.

Reduce the heat to medium-low, return fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar and cook until the fish is coooked through and starting to flake, 3-5 mins. Taste the sauce for salt and vinegar and add more to taste, Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Pizza Dough

Mixed in a food processor, this dough comes together quickly. Be sure to check the expiration date on the yeast; if it is outdated, the dough will not rise properly.
Ingredients:

* 1 Tbs. active dry yeast
* 1 tsp. sugar
* 1 cup warm water (105° to 115°F)
* 3 cups all-purpose flour
* 1 tsp. salt
* 2 Tbs. extra-virgin olive oil

Directions:
In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.

Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out as directed in the pizza recipe.
Makes two 12-inch rounds.

"Paella" Couscous Salad

From Epicurious.com
For salad
2 tablespoons extra-virgin olive oil
1 Spanish chorizo sausage cut into 1/4-inch slices / halved
1/2 cup finely chopped shallot
1 large garlic clove, minced
1 box -Pine Nut Couscous – Follow directions use white wine as part of liquid.
Approx. ¾ lb Seafood: Shrimp, scallops etc. Sautéed with olive oil. Top with squeeze of fresh lemon, Salt and pepper,
½ cup frozen peas, thawed
½ cup Roasted red peppers from jar - finely diced

Dressing
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Preparation
Make salad:
Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.

Sauté seafood. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine. Set aside.

Cook couscous according to box with some white wine, omit oil. Fluff couscous with a fork and add to chorizo. Stir in peas, pepper and seafood. and toss to combine. Add dressing. Let sit to absorb.

Aunt Fanny's Baked Squash

3 lbs. yellow summer squash
1/2 c. chopped onions
1/2 c. cracker meal / cread crumbs
2 eggs
1 stick butter
1 T. sugar
1 t. salt
1/2 t. pepper to taste

Wash and cut up squash. Boil until tender, drain thoroughly then mash. Add all ingedients, except 1/2 of butter to squash. Melt remaining butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with crackers crumbs. BAKE in 375* oven for approximately one hour or until brown on top.

Noodle Pudding a la Susan

1 lb. broad egg noodles
1 c. sour cream
1-1/4 c. sugar
1 t. cinnamon
1/4 lb. melted butter
6 beaten eggs
2 cans cherry pie filling
salt

Bake 1/2 hour at 350 degrees. Top with 2 cans pie filling. Bake 1/2 hour more.

Matzah Dumplings

Boil 1 c. water and 1 T. oil.  Shut light.
Then add 1 cup matzah meal, 2 beaten eggs, and a dash of salt.
Add to pot roast.

*Double recipe

Flanken or Meatballs with Sweet and Sour Sauce

5 lbs Flanken'
Meatballs
Onions
Cabbage
Equal amounts of Hunts Tomatoe Sauce and Cranberry Sauce- at least 29oz of each.
Simmer until flanken is soft. 2-3 hrs.

Linguine with Clam Sauce

Pasta
3 cloves garlic
1/4 peanut oil
7oz. minced clams
oregano
parsley
salt & pepper

Brown garlic in peanut oil, the add juice from canned clams, salt, pepper, oregano, and minced parsley. Bring to boil and simmer for 5 minutes, Add clams - about 1 minute until warm.
* Double the recipe for 1/2 pound of pasta. - Don't double oil.

Rice and Cranberry Salad

4 c. cooked rice or couscous
1 green pepper, shredded
1/2 c. cranberries
1 pimento - cut into strips
1-2 green onions - thinly sliced
*Optional nuts -pignoli or almonds
Dressing:
1/4 c. salad oil
3T red wine vinegar
1 T. sugar
1 T. lemon juice
1 glove garlic, minced
3/4 t curry powder
1/2 t salt

Stir all ingedients until well blended. Cover and refrigerate at leasta 1-1/2 hours. Stir occasionally.

Mediterranean Eggplant and Barley Salad

From Smitten Kitchen...
I haven't made it yet, but am sure to serve it this summer.


Mediterranean Eggplant and Barley Salad
Gourmet, September 2006
Makes 4 (main course) or 8 (side dish) servings
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Stuffed Cabbage

Adapted recipe from
Epicurious.com from the Second Avenue Deli Cookbook
A little less rice
Half the sugars and vinegars
Use smaller amounts of the citrus
Pinch of cinnamon
Option: Add canned tomatoes, raisins

Giada at Home

Pasta alla Formiana

You might notice, we ate some before I could take the picture. Yummy.
Ingredients
Butter, for greasing dish
1 (28-ounce) can crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound (8 ounces) mezze penne or other small pasta
1/3 cup olive oil, plus extra for drizzling
1/4 cup dried oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices

Directions:
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

Buffalo Shrimp

From Primal Grill
For the shrimp and marinade:
24 jumbo shrimp (about 2 pounds), shelled and deveined
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper

For the mop sauce:
8 tablespoons (1 stick) salted butter
1/2 cup Louisiana-style hot sauce, such as Frank’s or Crystal, or your
favorite hot sauce

You’ll also need:
8 8-inch bamboo skewers, soaked in water 1 hour to cover, then drained; a grill shield or a piece of aluminum foil as wide as the grill, and folded in thirds lengthwise (to protect the ends of the skewers); or a vegetable grilling grate

Rinse the shrimp under cold running water, then blot dry with paper towels.

Make the marinade: Whisk together the lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the shrimp and let marinate in the refrigerator, covered, for 30 minutes to 1 hour. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)

Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce. Reserve 1/2 of the sauce for serving.

Set up the grill for direct grilling and preheat to high.

When ready to cook, drain the marinade off the shrimp and discard the marinade. Thread on skewer. Grill the shrimp until just cooked through, about 2 minutes per side. Mop the shrimp with 1/2 of the mop sauce. When done, the shrimp will turn a pinkish white and feel firm to the touch.

To serve, unskewer the shrimp, place in a large bowl, and pour the reserved mop sauce over them. Toss gently. Serve with Maytag Blue Cheese Sauce, celery sticks, and crusty bread.

Epicurious: Zucchini, Bacon, and Gruyère Quiche

Epicurious Recipe
1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.

Smitten Kitchen - Walnut Pesto Spread

Smitten Kitchen
Walnut Pesto Crostini
Adapted slightly from Jody Williams at Gottino in the West Village

1 cup shelled walnuts, even better if you toast and cool them first
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
3 sprigs of thyme, cleaned
Salt
Small splash of sherry vinegar (I used a generous splash and felt it dominated too much; go easy)
1/3 cup extra virgin olive oil
2 tablespoons minced sun-dried tomatoes (oil or dry-packed will both work)
1 loaf country bread, or a baguette, sliced

In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and vinegar. Stir in oil and tomatoes.

Grill or toast bread. While hot, top each slice with a heaping teaspoon of pesto.
*I served with homemade crackers

Smitten Kitchen - Boozy Baked French Toast

Smitten Kitchen

1 loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt

Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits.

1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

Serves 6 as main course.

Smitten Kitchen - Parmesan Cream Crackers

Smitten Kitchen


Rolling the dough 1/4-inch thick, I yielded 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Optional: Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling

Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I only needed the ingredient levels as listed to pull the dough together.)


Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Smitten Kitchen Note: Mine were the most crisp before they’d been kept in a container. If you’re baking them less than a day in advance, I think they can be left uncovered to maintain their best texture.