Dayrecipe Food Community

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don’t give in to this urge — the cookies must go in the middle of the oven to cook through and brown evenly.

Active time: 1 hr Start to finish: 3 hr

Makes about 2 1/2 dozen cookies.

INGREDIENTS

• 3/4cup dried apricots ( 1/4 lb; preferably california)
• 2/3cup water
• 3/4cup granulated sugar
• 1tablespoon dark rum
• 2 1/2cups all-purpose flour
• 1teaspoon baking powder
• 2sticks (1 cup) unsalted butter, softened
• 1/4cup packed brown sugar
• 1teaspoon vanilla
• 1large egg
• 1cup confectioners sugar
• 2teaspoons fresh lemon juice

DIRECTIONS Simmer apricots, water, and1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes. Remove from heat and add rum, then cool slightly. Purée in a food processor or blender until smooth (use caution when blending hot liquids).

Whisk together flour, baking powder, and a pinch of salt in a small bowl. Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 350°F.

Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pureé in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.

Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into1-inch-thick strips. Let stand until icing is set, about 15 minutes.

Cooks’ note:
• Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.

Makes about 36.

INGREDIENTS

• 1cup pitted kalamata olives or other brine-cured black olives
• 3/4cup drained oil-packed sun-dried tomatoes
• 2/3cup olive oil
• 1/4cup drained capers
• 3/4teaspoon dried oregano1french-bread baguette, cut into 1/2-inch-thick slices
• additional olive oil

DIRECTIONS Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)

Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.

Sicilian caponata is a salad or side dish composed of several vegetables cooked separately and joined together by a sauce, often of tomato. Serve it as an antipasto or with grilled meat or fish.

To keep artichokes from browning as trim them, run a paring knife through a lemon before each cut. The juice on the knife acidulates the surface of the artichoke.

Active time: 1 1/2 hr Start to finish: 2 1/2 hr

Serves 6

INGREDIENTS

(Thon Poêlé et “Mariné,”
Vinaigrette d’Olives Noires)

A sophisticated starter from chef Guy Savoy.

Makes 6 servings.

INGREDIENTS

• 3tablespoons fresh lemon juice
• 1/2cup plus 2 tablespoons olive oil
• 1/4cup purchased black-olive puree 11-pound tail-end piece ahi tuna fillet french green lentilschopped fresh chives

DIRECTIONS Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.

Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.

Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.

This is a kind of picadillo, a typical Spanish stew. It’s also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness — and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.

Makes 6 servings.

INGREDIENTS

• 6tablespoons olive oil
• 4cups chopped onions
• 3cups 1/2-inch pieces cooked turkey (preferably dark meat)
• 1 1/2tablespoons chili powder
• 1tablespoon pumpkin pie spice
• 214.5-ounce cans diced tomatoes with green peppers
• 1cup water
• 2/3cup raisins
• 1/4cup apple cider vinegar

DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Sauté 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.