Look for hoisin sauce and oriental sesame oil in the Asian foods section of the supermarket. Steamed rice is the perfect side.
Makes 6 servings.
INGREDIENTS
- 2cups coarsely chopped onions
- 1cup beef broth
- 122- to 3-inch-long meaty beef short ribs (about 4 pounds)
- 3tablespoons hoisin sauce
- 2tablespoons soy sauce
- 1tablespoon balsamic vinegar
- 1tablespoon oriental sesame oil
- 1cup (packed) pitted large prunes2tablespoons all purpose flour
- chopped green onions
special equipment: pressure cooker
DIRECTIONS Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.
Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.
Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve.
Here’s a simple rice dish that I made up tonight on a whim to go along with Moroccan chicken. I liked it so well that I just had to share. It has an exotic flair for those with a just a wee bit of adventure in their palate. It’s ideal for and accompaniment almost any any Middle East or Indian dish. The next time I make this I’m going to dice some dried apricot to mix in and I think the addition of Ras El Hanout would be excellent
SERVES: 2
INGREDIENTS:
- 1/2 cup Basmati rice
- 1 teaspoon olive oil
- 2 Tablespoons diced onion
- 1 1/4 cup chicken stock
- 1/4 scant cup whole pistachios
DIRECTIONS:
- Wash rice in cold water 3 or 4 times until the water runs clear
- Place the olive oil in a small pot with a tight fitting lid and heat on a medium heat.
- Add onion and sauté until soft and translucent.
- Add the rice and cook on low for about 3 mins.
- Add the chicken stock.
- Raise the heat and simmer until broth level is slightly above the rice.
- Throw the pistachios (don’t stir!) and put the lid in the pot.
- Reduce heat to the lowest level and allow it to steam until all liquid has been absorbed and rice is tender (about 10 -12 mins).
Makes 24.
INGREDIENTS
- brownies
- nonstick vegetable oil spray
- 5ounces unsweetened chocolate, coarsely chopped
- 4ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
- 1/2cup (1 stick) unsalted butter
- 1 1/2cups sugar
- 4large eggs
- 1teaspoon vanilla extract
- 1/2cup all purpose flour
- 1/4teaspoon saltfrosting
- 1cup creamy peanut butter (do not use old-fashioned or freshly ground)
- 3tablespoons unsalted butter, room temperature
- 2/3cup powdered sugar
- 1teaspoon vanilla extract
DIRECTIONS For brownies:
Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
For frosting:
Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)
Active time: 30 min Start to finish: 40 min
Makes 30 hors d’oeuvres.
INGREDIENTS
- 1/4cup pecan halves (1 oz)
- 1teaspoon unsalted butter
- 1/8teaspoon salt
- 3oz firm blue cheese, crumbled (3/4 cup)
- 30small plain crackers such as melba toasts
- 30small fresh flat-leaf parsley leaves
- 15small red seedless grapes, halved lengthwise
DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.
Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.
Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.
Serve this rustic dish with French bread or rice to savor every last drop.
Makes 4 servings.
INGREDIENTS
- 1/2ounce dried morel mushrooms*
- 1cup hot water4chicken leg-thigh pieces
- 1tablespoon olive oil
- 3/4cup dry white wine
- 4leeks (white and pale green parts only), sliced (about 4 cups)
- 1cup low-salt chicken broth
- 1tablespoon chopped fresh thyme
DIRECTIONS Place morels in small bowl. Add 1 cup hot water and let stand until morels soften, about 45 minutes. Remove morels and reserve. Strain liquid through fine sieve and reserve.
Season chicken with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Remove chicken. Add wine to pot and bring to boil, scraping up browned bits. Stir in leeks, broth, thyme, morels, and reserved morel liquid. Return chicken to pot and bring liquid to boil. Reduce heat, cover, and simmer until chicken is cooked through and sauce thickens, turning chicken once, about 40 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.)
*Available at specialty foods stores and some supermarkets.
Makes 8 servings.
INGREDIENTS
- 116-ounce frozen all-butter pound cake, thawed
- 1quart or 2 pints peach ice cream 8large egg whites
- 1/4teaspoon cream of tartar
- 1cup powdered sugar
- spiced peaches and raspberries
DIRECTIONS Cut pound cake on diagonal into eight 1/2-inch-thick slices. Using 3 1/4-inch-diameter cookie cutter, cut out 1 round from each slice; top each with 1 scoop ice cream. Transfer to baking sheet. Freeze until firm, about 1 hour. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 4 minutes. Transfer 1 cake-ice cream piece to work surface. Spread 1 scant cup meringue over, swirling to makepeaks and covering completely. Return to sheet in freezer. Repeat with remaining cake-ice cream pieces and meringue. Freeze until firm, about 3 hours. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 450°F. Bake until meringue is light golden, about 5 minutes. Serve with Spiced Peaches and Raspberries.
Active time: 35 min Start to finish: 5 hr (includes chilling)
Makes about 4 dozen cookies.
INGREDIENTS
- ingredients for basic butter cookies
- 2tablespoons fresh lemon juice
- 1tablespoon finely grated fresh lemon zest
DIRECTIONS Follow recipe for basic butter cookies, mixing in lemon juice and zest after adding flour.
This needs to chill overnight, so plan accordingly.
Makes 12 to 16 servings.
INGREDIENTS
- crust
- 9whole graham crackers (about4 ounces), broken
- 1/4cup sugar
- 1teaspoon ground cinnamon
- 1/4cup (1/2 stick) butter, meltedfilling
- 48-ounce packages cream cheese, room temperature
- 1 1/2cups sugar
- 3large eggs
- 115-ounce can pure pumpkin
- 1cup whipping cream
- 2teaspoons vanilla extract
- 2teaspoons ground cinnamon
- 1teaspoon ground ginger
- 1/2teaspoon ground nutmeg
- 1/2teaspoon ground allspice
- 1/4teaspoon ground cloves
DIRECTIONS For crust:Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
For filling:Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
Market tip: All rainbow trout sold in markets are sustainably farm-raised.
Makes 4 servings.
INGREDIENTS
- 1/2cup all purpose flour
- 1/3cup yellow cornmeal
- 1tablespoon ancho chili powder*
- 1teaspoon salt
- 412- to 14-ounce whole trout, boned, scaled, heads and tails intact
- 6tablespoons olive oil1/2cup chopped red onion
- 4garlic cloves, minced
- 2teaspoons minced seeded serrano chili
- 1 1/2pounds yellow or red tomatoes (preferably vine-ripened), seeded, cut into 1/2-inch pieces
- 3tablespoons bottled clam juice
- 2tablespoons fresh lemon juice
- 2teaspoons honey
- 1tablespoon chopped fresh tarragon1/4cup shelled pumpkin seeds (pepitas), lightly toasted
DIRECTIONS Whisk flour, cornmeal, chili powder, and salt in 13x9x2-inch baking dish to blend. Pat trout dry with paper towels. Sprinkle trout cavities with salt and pepper. Coat trout with cornmeal mixture. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Add 2 trout to each skillet and cook until trout are opaque in center and crisp on outside, about 4 minutes per side. Transfer trout to plates.
Wipe out 1 skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat. Add onion, garlic, and serrano chili. Sauté until onion is tender, about 2 minutes. Add tomatoes, clam juice, lemon juice, and honey. Cook just until liquids begin to simmer, about 2 minutes. Remove skillet from heat. Stir in tarragon. Season salsa to taste with salt and pepper.
Spoon salsa over trout. Sprinkle with pumpkin seeds and serve.
*Ancho chili powder is available in the spice section of most supermarkets.
