Active time: 25 min Start to finish: 35 min
Makes 15 muffins.
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1 tablespoon baking powder1/2teaspoon salt
- 1 1/2 tablespoons finely gratedfresh lemon zest
- 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
- 3/4 cup whole milk
- 2 large egg yolks
- 1 whole large egg
- 1 1/2cups raspberries (6 oz)
- 2 to 3 tablespoons sanding (coarse) or granulated sugarspecial equipment: paper or foil muffin-cup liners
DIRECTIONS
Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.
This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za’atar. Or sprinkle za’atar over plain yogurt and drizzle with olive oil, and you’ve got a terrific dip.
Active time: 15 min Start to finish: 15 min
Makes about 5 tablespoons.
INGREDIENTS
- 2tablespoons minced fresh thyme
- 2tablespoons sesame seeds, toasted
- 2teaspoons ground sumac*
- 1/2teaspoon coarse salt
DIRECTIONS Stir together all ingredients in a small bowl.
Cooks’ note:
• Za’atar keeps, chilled in a sealed plastic bag, 1 week.
* Available at Middle Eastern markets and by mail order from Kalustyan’s (212-685-3451).
Use almost any combination of fresh herbs here (watch the tarragon, mint, and sage, since they’re more assertive). Accompany this meatless dish with a salad (maybe arugula and radicchio with a red wine vinaigrette) and some seeded breadsticks. Then add a rich dessert, such as an almond tart from the bakery.
Makes 4 servings.
INGREDIENTS
- 5tablespoons olive oil
- 2large red bell peppers, cut into thin strips
- 4large garlic cloves, minced
- 1cup dry white wine1pound spaghettini
- 1 1/2cups coarsely chopped mixed fresh herbs (such as basil, parsley, tarragon, mint, and sage)
- 1 1/2cups crumbled feta cheese (about 7 ounces)
DIRECTIONS Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.
Makes 4 servings.
INGREDIENTS
- 12ounces ground turkey
- 4ounces turkey sausage, casings removed, crumbled
- 6tablespoons grated parmesan cheese
- 4tablespoons chopped fresh parsley
- 4garlic cloves, minced
- 2teaspoons chopped fresh thyme
- 3/4teaspoon salt
- 1/2 teaspoon ground black pepper2teaspoons olive oil
- 1cup chopped onion
- 128-ounce can crushed tomatoes10ounces spaghetti
DIRECTIONS Mix turkey, sausage, 4 tablespoons cheese, 2 tablespoons parsley, 2 garlic cloves, thyme, salt and pepper in medium bowl. Using moistened hands, form mixture into 1-inch balls.
Heat oil in large nonstick skillet over medium-low heat. Add onion; sauté 5 minutes. Add 2 garlic cloves; stir 1 minute. Add tomatoes; bring to boil. Reduce heat to medium and simmer until sauce thickens slightly, about 12 minutes. Season with salt and pepper. Add meatballs to sauce. Reduce heat to medium-low, cover and simmer until meatballs are cooked through, about 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to pot. Add some of sauce to pasta and toss to coat. Transfer pasta to bowl; top with meatballs and remaining sauce. Sprinkle with remaining parsley and cheese.
Active time: 30 min Start to finish: 30 min
Makes 6 servings.
INGREDIENTS
- 1/4cup chicken stock or broth
- 1teaspoon rendered duck fat (from garlic confit purée)
- 1/2small garlic clove, minced
- 1/2tablespoon whole-grain mustard
- 2tablespoons sherry vinegar
- 1/2cup walnut oil
- 1teaspoon salt
- 1/2teaspoon black pepper
- 2cups watercress sprigs (2 1/2 oz)
- 2cups trimmed arugula (2 oz)
- 2cups tender purslane sprigs (3 oz)
- 2cups red oak leaf lettuce (2 oz)
- 1cup baby mustard greens (2 oz)
- 1cup freshchervil sprigs
- 1/2cup fresh basil leaves
- 1cup walnuts, toasted (4 oz) and coarsely chopped
DIRECTIONS Boil stock in a small saucepan until reduced to about 1 tablespoon. Whisk in duck fat, garlic, and mustard, then stir in vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not emulsify or dressing will weigh down greens).
Just before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl. Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat.
Cooks’ note:
° Walnuts can be toasted 2 days ahead and kept in an airtight container at room temperature.
Golden brown sugar brings out the natural sweetness of the shrimp.
Makes 12 first-course or 6 main-course servings.
INGREDIENTS
- 1/4cup (packed) golden brown sugar
- 3 1/2tablespoons fresh lemon juice
- 2tablespoons plus 1/2 cup vegetable oil
- 2teaspoons grated lemon peel
- 2teaspoons cayenne pepper
- 1/2teaspoon salt
- 2pounds large uncooked shrimp, peeled, deveined2cups (packed) fresh mint leavesmetal skewers
DIRECTIONS Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper, and salt in medium bowl to blend. Add shrimp and stir to coat. Let marinate 30 minutes or up to 1 hour.
Meanwhile, place mint, remaining 11/2 tablespoons lemon juice, and remaining 1/2 cup oil in processor. Blend until mint is finely chopped and mixture is smooth, scraping down sides occasionally. Season mint dipping sauce with salt.
Prepare barbecue (medium-high heat). Thread shrimp onto skewers. Grill shrimp until just cooked through, about 2 minutes per side. Serve with mint dipping sauce.
These apples are a perfect garnish for the spiced apple cake and caramelized apple crêpes. They’re terrific as a topping for ice cream, too.
Active time: 25 min Start to finish: 25 min
Makes enough to garnish 8 desserts.
INGREDIENTS
- 2large tart apples such as granny smith
- 1/3cup calvados butter
DIRECTIONS Peel apples and cut into balls witha melon-ball cutter (any size).Heat Calvados butter in a nonstick skillet over moderate heat untilfoam subsides, then cook apples, shaking skillet occasionally, untiljust tender, about 3 to 5 minutes.Serve immediately.
Dry-cured country ham can be substituted for the hickory-smoked ham called for here.
Makes 12 servings.
INGREDIENTS
- 12whole black peppercorns
- 6whole allspice
- 3large fresh summer savory sprigs
- 2whole cloves2tablespoons (1/4 stick) butter
- 1large onion, chopped
- 1 1/2cups coarsely chopped green tomatoes or unripe red tomatoes
- 5cups frozen baby lima beans (about 1 1/2 pounds)
- 11-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice
- 2tablespoons dijon mustard
- 2tablespoons golden brown sugar
- 2cups low-salt chicken broth
- 1teaspoon hot pepper sauce
- 2tablespoons chopped fresh italian parsley
DIRECTIONS Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.
Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.
Test-kitchen tip: If using country ham, chef Michael Smith recommends soaking it overnight, with one change of water, before using in this recipe.
INGREDIENTS
DIRECTIONS Preheat oven to 400°F.
Pierce softest eye of coconut witha metal skewer or small screwdriverand drain liquid into a bowl to sample. If it tastes sweet, the coconut isfresh; if it tastes oily, the coconut is rancid and should be discarded.
Bake coconut in oven 15 minutes.
Break shell with a hammer or back of a heavy cleaver, then removeflesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.
Cooks’ note:
• Fresh coconut keeps in an airtight container, chilled, 1 week, or frozen3 months.
Kalbi
Editor’s note: The recipe below is excerpted from restaurateur Jenny Kwak’s book, Dok Suni: Recipes from My Mother’s Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we’ve added at the bottom of the page.
To read more about Kwak and Korean cuisine, click here.
Serves 2
INGREDIENTS
- 1 pound beef short ribs, cut for kalbi (see tips, below)
-
2 tablespoons brown sugar
-
2 tablespoons soy sauce
-
2 teaspoons sesame oil
-
2 teaspoons crushed garlic
-
1 tablespoon rice wine (sake)
-
pinch of black pepper
-
1/2 piece of fresh kiwi, juiced in a blender
DIRECTIONS 1. Distribute the sugar evenly on the beef short ribs by sprinkling it on each piece. Allow beef to sit for 10 minutes.
2. In a bowl, mix together soy sauce, sesame oil, garlic, sake, and black pepper. Put aside.
3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the sauce and mix. Allow the beef to marinate for 2 hours before barbecuing.
Restaurateur Jenny Kwak shares her tips with Epicurious:
• Kalbi and its sister dish bulgogi are the staple barbecued beef dishes of Korean cuisine. Both recipes use similar marinades; kalbi is made from short rib meat that’s sliced 1/4-inch thick including the bone, while bulgogi uses thinner slices of rib eye that are sandwiched with rice and sauce in a lettuce leaf.
• For the marinade, use pure toasted (Asian) sesame oil. This is a dark liquid, not the raw oil sold in health food stores and some supermarkets.
• This dish is traditionally grilled over a wood fire. For tips on this process, check out Steven Raichlen’s guide to grilling.
