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schmericaGIANT RECIPE POST OF DOOOOOOOM.
Shredded Pork, from Mark Bittman's Best Recipes in the World
2 pounds boneless pork, cut into 1-inch chunks
1 large onion, peeled and quartered
5 garlic cloves, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other large mild dried chile, optional
Salt and black pepper to taste
1. Combine all the ingredients in a saucepan with a lid and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and heat the mixture simmers steadily. Cook ulinto the meat is quite tender, about an hour. Cool.
2. Shred the meat with your fingers. Taste and adjust the seasoning; use within a couple of days.
Notes from me:
+ I had to leave out the bay leaves, as I had none. Sad!
+ I used this with shredded cheddar cheese for several days worth of absolutely delicious tacos.
Crispy Pork Bits, from Mark Bittman's How to Cook Everything
The cookbook gives one recipe, and then several variants; all that is different about them is the exact seasonings, so I'm just going to add those after the basic technique.
1 1/2 to 2 pounds bonless pork shoulder, trimmed of most external fat, but with some left on
[seasoning combination]
1/2 cup stock or water
1. Cut the meat into 1-inch or larger cubes. Toss with seasoning combination. Cover and marinate, refrigerated, for as long as you like (up to 2 days) or cook right away.
2. Preheat the oven to 375 degrees F. Place the meat in a roasting pan large enough to fit it in one layer (it will shrink considerably, so a tight fit is okay). Roast for about one hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides. Remove meat with a slotted spoon.
3. Pour off all but a tablespoon or two of the fat, leaving any solids and as much non-fatty liquid behind as possible. Place the pan on a burner over high heat, add 1/2 cup stock or water, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced and all the solids are incorporated. POur of the pork bits and serve.
Iberian flavors for seasoning combination:
1 tablespoon minced garlic
1/2 cup minced onion or scallion
1 tablespoon peanut, olive, or vegetable oil
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon grated or minced lemon zest
1/4 cup lemon juice
Asian flavors for seasoning combination:
1 tablespoon minced garlic
1/2 cup minced onion or scallion
1 tablespoon peanut, olive, or vegetable oil
2 tablespoons fresh peeled and minced ginger (or 1 tablespoon ground ginger)
2 tablespoons soy sauce
1 tablespoon sugar
Mexican flavors for seasoning combination:
1 tablespoon minced garlic
1/2 cup minced onion or scallion
1 tablespoon peanut, olive, or vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 cup lime juice
Notes from me:
+ Make sure to use the right cut of meat, or it will be dry. Other than that, this is both really easy and quite tasty.
Feta Cheese Dip/Spread, from Mark Bittman's How to Cook Everything
About 1 cup crumbled feta cheese
8 oz sour cream or cream cheese
2 tablespoons minced scallion
2 tablespoons minced fresh parsley
1/2 teaspoon garlic (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Lots of black pepper
Salt to taste (optional)
Freshly squeezed lemon juice to taste (optional)
1. Combine all ingredients except salt and lemon juice and mash with a fork or potato masher (or use a food processor until smooth). Taste and add salt or lemon juice of necessary.
Notes from me:
+ I like this with half sour cream and half cream cheese, but obviously you can use all of one or the other.
+ I seriously don't think the exact seasonings matter; as long as I have some onion and garlic and dried herb in there, I'm happy. Also, I recommend lots of lemon juice.
+ Good with crackers or chips, amazing with good crusty bread.
Beef Stroganoff, from Mark Bittman's Best Recipes in the World
3 tablespoons butter
2 large onions, sliced
Salt and black pepper
1/2 pound mushrooms, trimmed and sliced (optional)
1 1/2 to 2 pounds beef tenderloin or boneless sirloin, cut into 1 1/2 to 2 inch chunks
1 tablespoon Dijon mustard
2 plum tomatoes (canned are fine), chopped, or 1/2 cup good tomato sauce (optional)
1 cup beef or chicken stock
1/2 cup sour cream
1. Put the butter in a large deep skillet or flameproof casserole with a lid and place over medium-high heat. When it melts, add the onions, along with a sprinkling of salt and pepper and the mushrooms, if you're using them, and cook, stirring occasionally, until the onion is very soft but not brown, about ten minutes. Add the beff and cook, stirring, for just a minute.
2. Stir in the mustard, tomatoes if you're using them, and stock. Adjust the heat so the mixtures simmers steadily but not violently and cook for about 5 minutes, or until the meat is tender. Stir in the sour cream, taste and adjust the seasoning, garnish, and serve.
Notes from me:
+ The mushrooms and tomatoes were both optional, but I like tomatoes and I don't like mushrooms, so that was an easy decision.
+ I used rather less meat than this called for -- probably a little over a pound.
+ I only had spicy brown mustard, not Dijon, but I'm assuming anything that's not the bright yellow weird stuff would work.
+ The cooking time for the simmering was way off for me; my beef was still raw after five minutes. Ten or fifteen did the trick, though.
+ I ate the whole thing over rice; the sauce is delicious and addictive, but the meat is eh (though that might be more the type of beef I bought rather than anything else).
Chicken With Indian Spices and Yogurt, from Mark Bittman's How to Cook Everything
4 tablespoons peanut or canola oil
About 1 cup all-purpose flour for dredging
Salt and pepper to taste
1 whole (3-to-4 lb) chicken, cut-up into pieces
2 medium onions, chopped
1 tablespoon garlic
1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
1/2 teaspoon cayenne, or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 cups plain yogurt
1) Heat the oil over medium-high heat in a large, deep skillet, Dutch oven, or casserole. Put the flour on a plate or in a shallow bowl and season with salt and pepper. When the oil is hot (a pinch of flour will sizzle), dredge the chicken pieces in the flour (thighs first, followed by drumsticks, then finally breasts and wings), shaking off any excess. As ou coat the pieces, add them to the oil and brown on all sides. Regulate the heat so that the oil bubbles but is not so hot that it will burn the chicken. (You can skip this step if you like; heat the oil and go directly to cooking the onions.)
2) When the chicken is nicely browned, remove it from the skillet and pour off all but a couple of tablespoons of the oil. Turn the heat to medium and add the onions, along with some salt and pepper. Cook, stirring, until they soften, about 5 minutes.
3) Add the garlic, ginger and spices, along with an additional 1/2 teaspoon of pepper. Cook with the onions, stirring, until very aromatic, 2 or 3 minutes. Stir in the yogurt, then add the chicken pieces. Cover and cook over medium-low heat, turning the pieces every 5 minutes or so, until the chicken is cooked through, 20 to 30 minutes (longer if you skipped the browning step).
4) Taste and adjust seasoning as needed. Garnish and serve.
Notes from me:
+ My way of serving this is to take the chicken out of the pan at the end, removing the meat from the bones and chopping it up into bite sized pieces, and adding it back into the pan.
+ I also tend to eat it mixed up into mush with either plain white rice or coconut rice (see below).
+ I have never made the recipe with the exact mix of spices listed, mostly because I don't have any cardamom.
+ This tastes significantly better if you make it the night before you want to eat it and let the flavors meld.
Coconut Rice, from Mark Bittman's How to Cook Everything and Best Recipes in the World
I have two recipes for this, depending on how much rice I want to make. The second recipe is rather creamier.
Recipe #1 (makes less):
1 tablespoon peanut or vegetable oil
1 cup long grain white rice
Salt and freshly ground black pepper to taste
2 cups canned coconut milk, warmed
1. Place the oil in a medium saucepan over medium heat. Stir in the rice and cook, stirring, until it becomes translucent, about 2 minutes. Season with salt and pepper and stir in the coconut milk.
2. Bring to a boil, turn the heat to low, cover, and cook for 15 minutes, or until all the liquid is absorbed. The rice can rest, covered, for 10 to 15 minutes before serving.
Recipe #2 (makes more):
3 cups coconut milk (about two 12-to-14 ounce cans)
1 bay leaf, OR 1 teaspoon peeled and minced fresh ginger, OR 1/2 teaspoon ground turmeric
1 1/2 cups rice
Salt to taste
1. Combine the first three ingredients in a saucepan with a lid and bring to a boil over medium heat, stirring occasioanlly. Add some salt, reduce the heat to low, and cover. Cook for ten minutes, stirring occasionally to make sure the bottom doesn't stick or burn.
2. Uncover and continue to cook, stirring, over low heat until the rice is tender and the mixture is creamy, about 15 minutes. If the liquid evaporates before the rice is done, tir in water, about 1/2 cup at a time, and cook until done.
Notes from me:
+ Good on its own, and even better used instead of plain white rice with sauces.
+ I have never managed to not get the annoying burnt crust at the bottom of the pan, but it's not that big a deal.
Bean-and-Corn-Pancakes, from Mark Bittman's How to Cook Everything
2 cups drained cooked or canned white beans, with a few tablespoons cooking liquid reserved
1 3/4 cups coarse cornmeal
Salt and pepper to taste
2 teaspoons baking powder
2 teaspoons ground cumin, or to taste
1/4 teaspoon cayenne, or to taste
About 1 1/2 cups milk, stock, or water
1 egg, lightly beaten
Peanut or other oil as needed
1. Puree the beans by putting them through a food mill or into a blender or food processor. Use a little bean cooking liquid or some of the milk or stock if the beans are too dry to puree.
2. Combine the dry ingredients in a large bowl and mix well.
3.Stir half the milk into the dry ingredients; add the beans and mix well. Then stir in the egg and enough of the milk to make a thick, pancake-like batter (you should be able to spoon it, not pour it).
4. Put enough oil into a large skillet to film the bottom; place it on the stove and turn the heat to medium high. A minute later, start dropping heaping tablespoonfuls of the batter into the skillet; do not crowd. Adjust the heat so that the cakes brown evenly on the bottom before turning; total cooking time, per cake, will be about 5 minutes. Keep warm in 200 degree oven until ready to serve.
Notes from me:
+ These were way, way, way more tasty than I expected.
+ They weren't very pancake-like, really, though, which might partly be because I used more oil than called for; they got a nicely crispy crust for me, which was the best part. Mmmmm.
+ Recipe advises changing the seasoning to fit your mood. I reduced the cumin and added some oregano and lots of garlic powder and salt. It also recommends topping with sour cream or yogurt, but I was all out and tried them with leftover aioli, which was quite good.
+ It's almost impossible to tell when they're ready to turn; you'll probably mess up a few by trying to check before the crust develops.
+ The smaller you make the cakes, the better.
Dal with Cream and Butter, from Mark Bittman's Best Recipes in the World
1 pound dried lentils, rinsed and picked over
1 onion, roughly chopped
One 2-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 tablespoon curry powder
2 teaspoons ground cumin
2 dried red chiles or hot red pepper flakes or cayenne to taste
3 or 4 tomatoes, cored and roughly chopped (optional)
Salt and black pepper to taste
1. Combine all the ingredients except salt and pepper in a large pot, along with water to cover. Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the lentils are soft, about an hour.
2. About ten minutes before serving, stir in butter and cream (up to 3/4 cup butter and 1 cup cream). Cook to heat through and melt the butter, then adjust the seasoning and serve.
+ Uh, the basically recipe is exactly this, minus the butter and cream; this is a variation. I just prefer it, because it makes it into a really tasty creamy pot of mush, which is the way I prefer my lentils. I'm sure most people would be just as satisfied with the basic version, which is both cheap and low-fat.
Double Coconut Chicken Breasts, from Mark Bittman's How to Cook Everything
1 cup canned coconut milk
A few threads saffron or 1/2 teaspoon ground turmeric
About 1 1/2 cups dried unsweetened shredded coconut
3 tablespoons peanut or vegetable oil
4 boneless skinless chicken breasts, rinsed and patted dry with paper towels, and cut into 1-inch chunks
Salt and pepper to taste
1 tablespoon minced shallot
1. Warm the coconut milk and add the saffron or turmeric to it. Let it sit, stirring once or twice, as the mixture cools.
2. Place the dried coconut in the workbowl of a food processor; process until the coconut pieces are the size of grains of coarse salt. Put the ground coconut on a plate.
3. Heat a large skillet, preferably nonstick, over medium heat for 2 or 3 minutes.
4. Add 2 tablespoons of the oil to the skillet; dredge the chicken in the ground coconut and add a piece at a time to the skillet. Cook the chicken, turning frequently and seasoning it with salt and pepper, and adjusting the heat so it becomes nicely browned on all sides; total cooking time should be 6 to 8 minutes. As the pieces finish, remove them to a plate.
3. When all the chicken is cooked, wipe out the skillet and return to the stove over medium heat. Heat the remaining tablespoon of oil and add the minced shallot. Cook, stirring occasionally, until the shalott softens, 3 or 4 minutes. Add the coconut milk, raise the heat to medium high, and bring the mixture to a boil, stirring frequently. Reduce the heat and cook, stirring, until the mixture thickens slightly, 3 or 4 minutes. Add the chicken pieces to the sauce and heat for a minute or so. Check the seasonings and adjust if necessary.
Notes from me:
+ I read this recipe over several times before I cooked it, and managed to miss the part about cutting the chicken into chunks every time. This messed me up somewhat, and increased the cooking time a whole lot, but it turned out good tasting nonetheless.
+ I am out of vegetable oil, so I had to substitute a mixture of olive oil and butter. Similarly, I had garlic instead of shalott.
+ I ate this place, and it was great, but it would probably be even better with rice.
Apple, Onion and Cheddar Pizza, recipe available online here
Notes from me:
+ I have made this a couple times now, and I pretty much ignore the walnuts and rosemary and just go with the main three.
+ I don't make my own pizza crust, but my supermarket sells little bags of ready-to-cook pizza dough, which work perfectly for this. I don't think a prebaked shell would work at all
+ Okay, the amount of cheese this calls for? Looks like a fuck of a lot once you've shredded it all. But it turns out to be exactly what it needs to pull the whole thing together.
Tarte Flambe, from Mark Bittman's Best Recipes in the World
Pizza dough (enough for 12 inch shell)
Flour as needed
Olive oil as needed
1 cup fromage blanc or creme fraiche, or 3/4 cup sour cream thinned with 1/3 cup milk
1/2 cup minced onion
1/2 cup minced bacon
Salt and black pepper to taste
1. Preheat the oven to at least 500 degrees F (600 is better if your oven goes that high)
2. Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary. Lay the dough on a baking sheet brushed with olive oil.
3. Spread the fromage blanc on the dough. Sprinkle with onion, bacon, a little salt, and plenty of pepper. Bake until nicely crisp, about 10 minutes; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time. Serve hot, or, in a pinch, at room temperature.
Notes from me:
+ This is slightly edited, because I don't use homemade dough and I don't have a pizza stone.
+ My oven only goes up to 500, and I have only used the sour-cream-thinned-with-milk substitution, and it's still been absolutely delicious.
+ This is an appetizer and not a main course, so it's quite rich; you don't want to eat as much as you would a regular pizza.
Lamb and Feta Patties, recipe available online here
Notes from me:
+ Ignore the red pepper relish. Just do.
+ I think the seasonings for the bread crumbs are pretty flexible. I pretty much never have fresh mint on hand, so lots of random dried herbs come into play. And it's not like onions instead of scallions makes much of a difference. Also, I have *never* measured out the amount of salt and pepper (actually, I am suspicious of any recipe that has specified amounts, and not just "to taste").
+ Sometimes I eat these as burgers, and sometimes just plain. It's good both ways.
Shredded Pork, from Mark Bittman's Best Recipes in the World
2 pounds boneless pork, cut into 1-inch chunks
1 large onion, peeled and quartered
5 garlic cloves, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other large mild dried chile, optional
Salt and black pepper to taste
1. Combine all the ingredients in a saucepan with a lid and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and heat the mixture simmers steadily. Cook ulinto the meat is quite tender, about an hour. Cool.
2. Shred the meat with your fingers. Taste and adjust the seasoning; use within a couple of days.
Notes from me:
+ I had to leave out the bay leaves, as I had none. Sad!
+ I used this with shredded cheddar cheese for several days worth of absolutely delicious tacos.
Crispy Pork Bits, from Mark Bittman's How to Cook Everything
The cookbook gives one recipe, and then several variants; all that is different about them is the exact seasonings, so I'm just going to add those after the basic technique.
1 1/2 to 2 pounds bonless pork shoulder, trimmed of most external fat, but with some left on
[seasoning combination]
1/2 cup stock or water
1. Cut the meat into 1-inch or larger cubes. Toss with seasoning combination. Cover and marinate, refrigerated, for as long as you like (up to 2 days) or cook right away.
2. Preheat the oven to 375 degrees F. Place the meat in a roasting pan large enough to fit it in one layer (it will shrink considerably, so a tight fit is okay). Roast for about one hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides. Remove meat with a slotted spoon.
3. Pour off all but a tablespoon or two of the fat, leaving any solids and as much non-fatty liquid behind as possible. Place the pan on a burner over high heat, add 1/2 cup stock or water, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced and all the solids are incorporated. POur of the pork bits and serve.
Iberian flavors for seasoning combination:
1 tablespoon minced garlic
1/2 cup minced onion or scallion
1 tablespoon peanut, olive, or vegetable oil
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon grated or minced lemon zest
1/4 cup lemon juice
Asian flavors for seasoning combination:
1 tablespoon minced garlic
1/2 cup minced onion or scallion
1 tablespoon peanut, olive, or vegetable oil
2 tablespoons fresh peeled and minced ginger (or 1 tablespoon ground ginger)
2 tablespoons soy sauce
1 tablespoon sugar
Mexican flavors for seasoning combination:
1 tablespoon minced garlic
1/2 cup minced onion or scallion
1 tablespoon peanut, olive, or vegetable oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 cup lime juice
Notes from me:
+ Make sure to use the right cut of meat, or it will be dry. Other than that, this is both really easy and quite tasty.
Feta Cheese Dip/Spread, from Mark Bittman's How to Cook Everything
About 1 cup crumbled feta cheese
8 oz sour cream or cream cheese
2 tablespoons minced scallion
2 tablespoons minced fresh parsley
1/2 teaspoon garlic (optional)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Lots of black pepper
Salt to taste (optional)
Freshly squeezed lemon juice to taste (optional)
1. Combine all ingredients except salt and lemon juice and mash with a fork or potato masher (or use a food processor until smooth). Taste and add salt or lemon juice of necessary.
Notes from me:
+ I like this with half sour cream and half cream cheese, but obviously you can use all of one or the other.
+ I seriously don't think the exact seasonings matter; as long as I have some onion and garlic and dried herb in there, I'm happy. Also, I recommend lots of lemon juice.
+ Good with crackers or chips, amazing with good crusty bread.
Beef Stroganoff, from Mark Bittman's Best Recipes in the World
3 tablespoons butter
2 large onions, sliced
Salt and black pepper
1/2 pound mushrooms, trimmed and sliced (optional)
1 1/2 to 2 pounds beef tenderloin or boneless sirloin, cut into 1 1/2 to 2 inch chunks
1 tablespoon Dijon mustard
2 plum tomatoes (canned are fine), chopped, or 1/2 cup good tomato sauce (optional)
1 cup beef or chicken stock
1/2 cup sour cream
1. Put the butter in a large deep skillet or flameproof casserole with a lid and place over medium-high heat. When it melts, add the onions, along with a sprinkling of salt and pepper and the mushrooms, if you're using them, and cook, stirring occasionally, until the onion is very soft but not brown, about ten minutes. Add the beff and cook, stirring, for just a minute.
2. Stir in the mustard, tomatoes if you're using them, and stock. Adjust the heat so the mixtures simmers steadily but not violently and cook for about 5 minutes, or until the meat is tender. Stir in the sour cream, taste and adjust the seasoning, garnish, and serve.
Notes from me:
+ The mushrooms and tomatoes were both optional, but I like tomatoes and I don't like mushrooms, so that was an easy decision.
+ I used rather less meat than this called for -- probably a little over a pound.
+ I only had spicy brown mustard, not Dijon, but I'm assuming anything that's not the bright yellow weird stuff would work.
+ The cooking time for the simmering was way off for me; my beef was still raw after five minutes. Ten or fifteen did the trick, though.
+ I ate the whole thing over rice; the sauce is delicious and addictive, but the meat is eh (though that might be more the type of beef I bought rather than anything else).
Chicken With Indian Spices and Yogurt, from Mark Bittman's How to Cook Everything
4 tablespoons peanut or canola oil
About 1 cup all-purpose flour for dredging
Salt and pepper to taste
1 whole (3-to-4 lb) chicken, cut-up into pieces
2 medium onions, chopped
1 tablespoon garlic
1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
1/2 teaspoon cayenne, or to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 cups plain yogurt
1) Heat the oil over medium-high heat in a large, deep skillet, Dutch oven, or casserole. Put the flour on a plate or in a shallow bowl and season with salt and pepper. When the oil is hot (a pinch of flour will sizzle), dredge the chicken pieces in the flour (thighs first, followed by drumsticks, then finally breasts and wings), shaking off any excess. As ou coat the pieces, add them to the oil and brown on all sides. Regulate the heat so that the oil bubbles but is not so hot that it will burn the chicken. (You can skip this step if you like; heat the oil and go directly to cooking the onions.)
2) When the chicken is nicely browned, remove it from the skillet and pour off all but a couple of tablespoons of the oil. Turn the heat to medium and add the onions, along with some salt and pepper. Cook, stirring, until they soften, about 5 minutes.
3) Add the garlic, ginger and spices, along with an additional 1/2 teaspoon of pepper. Cook with the onions, stirring, until very aromatic, 2 or 3 minutes. Stir in the yogurt, then add the chicken pieces. Cover and cook over medium-low heat, turning the pieces every 5 minutes or so, until the chicken is cooked through, 20 to 30 minutes (longer if you skipped the browning step).
4) Taste and adjust seasoning as needed. Garnish and serve.
Notes from me:
+ My way of serving this is to take the chicken out of the pan at the end, removing the meat from the bones and chopping it up into bite sized pieces, and adding it back into the pan.
+ I also tend to eat it mixed up into mush with either plain white rice or coconut rice (see below).
+ I have never made the recipe with the exact mix of spices listed, mostly because I don't have any cardamom.
+ This tastes significantly better if you make it the night before you want to eat it and let the flavors meld.
Coconut Rice, from Mark Bittman's How to Cook Everything and Best Recipes in the World
I have two recipes for this, depending on how much rice I want to make. The second recipe is rather creamier.
Recipe #1 (makes less):
1 tablespoon peanut or vegetable oil
1 cup long grain white rice
Salt and freshly ground black pepper to taste
2 cups canned coconut milk, warmed
1. Place the oil in a medium saucepan over medium heat. Stir in the rice and cook, stirring, until it becomes translucent, about 2 minutes. Season with salt and pepper and stir in the coconut milk.
2. Bring to a boil, turn the heat to low, cover, and cook for 15 minutes, or until all the liquid is absorbed. The rice can rest, covered, for 10 to 15 minutes before serving.
Recipe #2 (makes more):
3 cups coconut milk (about two 12-to-14 ounce cans)
1 bay leaf, OR 1 teaspoon peeled and minced fresh ginger, OR 1/2 teaspoon ground turmeric
1 1/2 cups rice
Salt to taste
1. Combine the first three ingredients in a saucepan with a lid and bring to a boil over medium heat, stirring occasioanlly. Add some salt, reduce the heat to low, and cover. Cook for ten minutes, stirring occasionally to make sure the bottom doesn't stick or burn.
2. Uncover and continue to cook, stirring, over low heat until the rice is tender and the mixture is creamy, about 15 minutes. If the liquid evaporates before the rice is done, tir in water, about 1/2 cup at a time, and cook until done.
Notes from me:
+ Good on its own, and even better used instead of plain white rice with sauces.
+ I have never managed to not get the annoying burnt crust at the bottom of the pan, but it's not that big a deal.
Bean-and-Corn-Pancakes, from Mark Bittman's How to Cook Everything
2 cups drained cooked or canned white beans, with a few tablespoons cooking liquid reserved
1 3/4 cups coarse cornmeal
Salt and pepper to taste
2 teaspoons baking powder
2 teaspoons ground cumin, or to taste
1/4 teaspoon cayenne, or to taste
About 1 1/2 cups milk, stock, or water
1 egg, lightly beaten
Peanut or other oil as needed
1. Puree the beans by putting them through a food mill or into a blender or food processor. Use a little bean cooking liquid or some of the milk or stock if the beans are too dry to puree.
2. Combine the dry ingredients in a large bowl and mix well.
3.Stir half the milk into the dry ingredients; add the beans and mix well. Then stir in the egg and enough of the milk to make a thick, pancake-like batter (you should be able to spoon it, not pour it).
4. Put enough oil into a large skillet to film the bottom; place it on the stove and turn the heat to medium high. A minute later, start dropping heaping tablespoonfuls of the batter into the skillet; do not crowd. Adjust the heat so that the cakes brown evenly on the bottom before turning; total cooking time, per cake, will be about 5 minutes. Keep warm in 200 degree oven until ready to serve.
Notes from me:
+ These were way, way, way more tasty than I expected.
+ They weren't very pancake-like, really, though, which might partly be because I used more oil than called for; they got a nicely crispy crust for me, which was the best part. Mmmmm.
+ Recipe advises changing the seasoning to fit your mood. I reduced the cumin and added some oregano and lots of garlic powder and salt. It also recommends topping with sour cream or yogurt, but I was all out and tried them with leftover aioli, which was quite good.
+ It's almost impossible to tell when they're ready to turn; you'll probably mess up a few by trying to check before the crust develops.
+ The smaller you make the cakes, the better.
Dal with Cream and Butter, from Mark Bittman's Best Recipes in the World
1 pound dried lentils, rinsed and picked over
1 onion, roughly chopped
One 2-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 tablespoon curry powder
2 teaspoons ground cumin
2 dried red chiles or hot red pepper flakes or cayenne to taste
3 or 4 tomatoes, cored and roughly chopped (optional)
Salt and black pepper to taste
1. Combine all the ingredients except salt and pepper in a large pot, along with water to cover. Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the lentils are soft, about an hour.
2. About ten minutes before serving, stir in butter and cream (up to 3/4 cup butter and 1 cup cream). Cook to heat through and melt the butter, then adjust the seasoning and serve.
+ Uh, the basically recipe is exactly this, minus the butter and cream; this is a variation. I just prefer it, because it makes it into a really tasty creamy pot of mush, which is the way I prefer my lentils. I'm sure most people would be just as satisfied with the basic version, which is both cheap and low-fat.
Double Coconut Chicken Breasts, from Mark Bittman's How to Cook Everything
1 cup canned coconut milk
A few threads saffron or 1/2 teaspoon ground turmeric
About 1 1/2 cups dried unsweetened shredded coconut
3 tablespoons peanut or vegetable oil
4 boneless skinless chicken breasts, rinsed and patted dry with paper towels, and cut into 1-inch chunks
Salt and pepper to taste
1 tablespoon minced shallot
1. Warm the coconut milk and add the saffron or turmeric to it. Let it sit, stirring once or twice, as the mixture cools.
2. Place the dried coconut in the workbowl of a food processor; process until the coconut pieces are the size of grains of coarse salt. Put the ground coconut on a plate.
3. Heat a large skillet, preferably nonstick, over medium heat for 2 or 3 minutes.
4. Add 2 tablespoons of the oil to the skillet; dredge the chicken in the ground coconut and add a piece at a time to the skillet. Cook the chicken, turning frequently and seasoning it with salt and pepper, and adjusting the heat so it becomes nicely browned on all sides; total cooking time should be 6 to 8 minutes. As the pieces finish, remove them to a plate.
3. When all the chicken is cooked, wipe out the skillet and return to the stove over medium heat. Heat the remaining tablespoon of oil and add the minced shallot. Cook, stirring occasionally, until the shalott softens, 3 or 4 minutes. Add the coconut milk, raise the heat to medium high, and bring the mixture to a boil, stirring frequently. Reduce the heat and cook, stirring, until the mixture thickens slightly, 3 or 4 minutes. Add the chicken pieces to the sauce and heat for a minute or so. Check the seasonings and adjust if necessary.
Notes from me:
+ I read this recipe over several times before I cooked it, and managed to miss the part about cutting the chicken into chunks every time. This messed me up somewhat, and increased the cooking time a whole lot, but it turned out good tasting nonetheless.
+ I am out of vegetable oil, so I had to substitute a mixture of olive oil and butter. Similarly, I had garlic instead of shalott.
+ I ate this place, and it was great, but it would probably be even better with rice.
Apple, Onion and Cheddar Pizza, recipe available online here
Notes from me:
+ I have made this a couple times now, and I pretty much ignore the walnuts and rosemary and just go with the main three.
+ I don't make my own pizza crust, but my supermarket sells little bags of ready-to-cook pizza dough, which work perfectly for this. I don't think a prebaked shell would work at all
+ Okay, the amount of cheese this calls for? Looks like a fuck of a lot once you've shredded it all. But it turns out to be exactly what it needs to pull the whole thing together.
Tarte Flambe, from Mark Bittman's Best Recipes in the World
Pizza dough (enough for 12 inch shell)
Flour as needed
Olive oil as needed
1 cup fromage blanc or creme fraiche, or 3/4 cup sour cream thinned with 1/3 cup milk
1/2 cup minced onion
1/2 cup minced bacon
Salt and black pepper to taste
1. Preheat the oven to at least 500 degrees F (600 is better if your oven goes that high)
2. Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary. Lay the dough on a baking sheet brushed with olive oil.
3. Spread the fromage blanc on the dough. Sprinkle with onion, bacon, a little salt, and plenty of pepper. Bake until nicely crisp, about 10 minutes; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time. Serve hot, or, in a pinch, at room temperature.
Notes from me:
+ This is slightly edited, because I don't use homemade dough and I don't have a pizza stone.
+ My oven only goes up to 500, and I have only used the sour-cream-thinned-with-milk substitution, and it's still been absolutely delicious.
+ This is an appetizer and not a main course, so it's quite rich; you don't want to eat as much as you would a regular pizza.
Lamb and Feta Patties, recipe available online here
Notes from me:
+ Ignore the red pepper relish. Just do.
+ I think the seasonings for the bread crumbs are pretty flexible. I pretty much never have fresh mint on hand, so lots of random dried herbs come into play. And it's not like onions instead of scallions makes much of a difference. Also, I have *never* measured out the amount of salt and pepper (actually, I am suspicious of any recipe that has specified amounts, and not just "to taste").
+ Sometimes I eat these as burgers, and sometimes just plain. It's good both ways.
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