Lisa Amundsen of Vancouver, British Columbia, writes: “On a recent trip to New York City, my husband and I stayed near Amy’s Bread bakery. We sampled their excellent selection of breads, sandwiches, and sweets. We especially loved the grilled cheese sandwich. It was a little tangy, a little spicy, and altogether wonderful.”
Makes 6.
INGREDIENTS
- 16-ounce can tomato paste
- 3tablespoons chopped canned chipotle chilies*
- 1tablespoon mild-flavored (light) molasses
- 123/4-inch-thick slices sourdough bread18ounces extra-sharp new york cheddar cheese, thinly sliced
- 4plum tomatoes, cut into 1/4-inch-thick slices
- 1small red onion, thinly sliced
- 1cup fresh cilantro leaves
- 6tablespoons butter, room temperature
DIRECTIONS Blend tomato paste, chilies, and molasses in processor until smooth. Spread 1 tablespoon chipotle mixture over 1 side of each bread slice.
Arrange 6 bread slices, chipotle side up, on work surface. Divide half of cheese among bread slices. Top with tomatoes, then onion, cilantro, and remaining cheese. Top sandwiches with remaining bread, chipotle side down. Spread butter on outside of sandwich tops and bottoms.
Heat 2 large griddles over medium heat. Place 3 sandwiches on each griddle; cook until bread is golden and cheese is melted, about 5 minutes per side.
*Canned chipotle chilies in adobo sauce are available at Latin American markets and most supermarkets.
Can be prepared in 45 minutes or less.
Makes use of the microwave oven.
Serves 2 as a first course.
INGREDIENTS
2 tablespoons red-wine vinegar
2 tablespoons finely chopped pimiento-stuffed green olives
2 tablespoons finely chopped bottled roasted red peppers
1 tablespoon finely chopped fresh parsley leaves (preferably
flat-leafed)
3 tablespoons olive oil
1 small head of cauliflower, separated into flowerets (about 6 cups)
6 ounces spinach, washed well and coarse stems discarded
DIRECTIONS
In a small bowl whisk together the vinegar, the olives, the roasted peppers, the parsley, and salt to taste, add the oil, whisking, and whisk the dressing until it is emulsified. In a shallow microwave-safe dish arrange the cauliflower in one layer, add 2 tablespoons water, and microwave the cauliflower, covered with a microwave-safe lid, at high power (100%) for 8 minutes, or until it is tender. Transfer the cauliflower with a slotted spoon to a bowl. Put the spinach in the microwave-safe dish and microwave it with the water clinging to its leaves, covered with the lid, at high power (100%) for 2 minutes. Blot the spinach dry with a triple layer of paper towels, pressing out the excess liquid. Transfer the spinach to a platter, mound the cauliflower on it, and spoon the dressing over the vegetables. Serve the vegetables at room temperature.
“I used to live in New York, and once, several years ago, I stopped by Olive’s sandwich shop in SoHo with a friend,” writes J-R John of Philadelphia, Pennsylvania.
“After lunch I bought one of the ‘cowboy cookies’; this was an extra-large and especially good chocolate chip cookie. I’ve never forgotten it.”
See how to beat butter.
Makes about 20 cookies.
INGREDIENTS
- 2cups all purpose flour
- 2cups old-fashioned oats
- 1teaspoon baking soda
- 1/2teaspoon baking powder
- 1/2teaspoon salt
- 1cup (2 sticks) unsalted butter, room temperature
- 3/4cup sugar
- 3/4cup plus 2 tablespoons (packed) dark brown sugar
- 2large eggs
- 1teaspoon vanilla extract
- 1 1/2cups semisweet chocolate chips
- 1cup chopped toasted walnuts (about 4 ounces)
DIRECTIONS Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)
Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1/2 pound green beans, trimmed
1/2 teaspoon dried orégano
4 kalamata or other brine-cured black olives, pitted and chopped
1 tablespoon softened unsalted butter
lemon juice to taste
DIRECTIONS
In a saucepan of boiling salted water boil the green beans with the orégano for 5 minutes, or until they are crisp-tender. Drain the beans, transfer them to a bowl, and toss them with the olives, the butter, the lemon juice, and salt and pepper to taste.
(Buttered Thin French Green Beans)
Can be prepared in 45 minutes or less.
Serves 8.
INGREDIENTS
1 pound haricots verts (thin french green beans, available at specialty
produce markets and some supermarkets)
2 tablespoons unsalted butter
DIRECTIONS
In a kettle of boiling salted water boil the haricots verts for 4 to 6 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the beans again and pat them dry. The beans may be prepared up to this point 1 day in advance and kept wrapped in dampened paper towels in a plastic bag and chilled. Just before serving, in a large skillet melt the butter over moderately high heat and in it toss the haricots verts until they are heated through. Season the haricots verts with salt and pepper.
Can be prepared in 45 minutes or less.
Serves 2.
INGREDIENTS
1/2 teaspoon dijon-style mustard
1 tablespoon red-wine vinegar
2 tablespoons extra-virgin olive oil
2 cups torn soft-leafed lettuce, rinsed and spun dry
3 radishes, trimmed and sliced thin
2 mushrooms, sliced thin
1 large belgian endive, trimmed and cut crosswise into 1/4-inch slices
1 tablespoon minced fresh parsley leaves
DIRECTIONS
In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified. Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.
Can be prepared in 45 minutes or less.
Makes about 1 1/3 cups.
INGREDIENTS
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired
DIRECTIONS
In a small heavy saucepan combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed, for 12 minutes, or until a candy thermometer registers 280°F. Remove the pan from the heat and stir in the cream, the vanilla, the lemon juice, the rum, and the pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months.
Can be prepared in 45 minutes or less.
Makes 6 scones.
INGREDIENTS
1/4 cup heavy cream plus additional for brushing the scones
1 large egg yolk
1/2 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar plus additional for sprinkling the scones
1/4 teaspoon salt
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cut into bits
1/3 cup pecans, chopped
1/4 cup dried currants
DIRECTIONS
In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
