Dayrecipe Food Community

Active time: 15 min Start to finish: 50 min

Makes about 12 dozen chips.

INGREDIENTS

• 1/4cup olive oil
• 2large baking potatoes (1 lb total), scrubbed
• 3/4teaspoon coarse salt
• 1teaspoon coarsely ground black pepperspecial equipment:a japanese benriner or other adjustable-blade slicer

DIRECTIONS Preheat oven to 375°F.

Brush 2 large shallow (1-inch-deep) baking pans generously with some olive oil. Cut 1 potato crosswise into 1/16-inch-thick slices with Benriner and immediately arrange in 1 layer on baking sheets. Lightly brush slices with more oil and sprinkle with half of coarse salt and pepper.

Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 20 minutes (check frequently after 10 minutes), and transfer as cooked with a metal spatula to a rack to cool. Make more chips with remaining potato in same manner.

Cooks’ note:
• Chips can be made 3 days ahead and kept in an airtight container at room temperature.

The moist interior and crisp crust call out for a main course of roast chicken or fish with pan juices.

Makes 4 side-dish servings.

INGREDIENTS

• 1 1/2pounds russet potatoes (about 3 medium), unpeeled, scrubbed
• 1/2cup thinly sliced green onions
• 1/4cup plus 2 tablespoons chopped fresh cilantro
• 2garlic cloves, minced
• 2teaspoons minced peeled fresh ginger
• 3/4teaspoon salt
• 1/4teaspoon ground black pepper
• 1large egg4teaspoons plus 1 tablespoon oriental sesame oil
• 3tablespoons sesame seeds
• 1tablespoon canola oil

DIRECTIONS Cook potatoes in large saucepan of boiling salted water until tender when pierced with knife, about 40 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes into large chunks and place in medium bowl. Add 1/2 cup green onions, 1/4 cup cilantro, 2 garlic cloves, 2 teaspoons ginger, 3/4 teaspoon salt, and 1/4 teaspoon pepper; mash potatoes until well blended. Mix in egg. Form potato mixture into eight 2 3/4-inch-diameter patties, each about 3/4 inch thick. Place potato cakes on platter. (Cakes can be prepared 6 hours ahead. Cover with plastic wrap and refrigerate.)

Drizzle 1/2 teaspoon oriental sesame oil over both sides of each potato cake. Sprinkle both sides of potato cakes with sesame seeds. Heat canola oil and remaining 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Working in 2 batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side.

Divide potato cakes among 4 plates. Sprinkle with remaining 2 tablespoonscilantro and serve.

Active time: 30 min Start to finish: 2 1/2 hr

Makes 8 servings.

INGREDIENTS

• 3large red beets (1 2/3 lb without greens)
• 2large golden beets (1 lb without greens)
• 1/4cup minced shallot
• 2tablespoons fresh lemon juice
• 3/4teaspoon salt
• 1/4teaspoon black pepper
• 1/4cup pistachio oil
• 4oz soft mild goat cheese
• 3tablespoons salted shelled pistachios (not dyed red), coarsely chopped
• 1oz mâche (also called lamb’s lettuce), trimmed (4 cups)special equipment:a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

DIRECTIONS Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighthof golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.

Cooks’ notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Makes 4 servings.

INGREDIENTS

• 1pound uncooked large shrimp, peeled, deveined
• 2tablespoons canola oil
• 3teaspoons minced peeled fresh ginger
• 2large garlic cloves, minced
• 1/2teaspoon salt
• 1/4teaspoon dried crushed red pepper
• 1pound sugar snap peas, strings removed
• 1cup fresh corn kernels (cut from about 2 ears)
• 1/2cup diced red bell pepper
• 3green onions, thinly sliced on diagonal
• 2teaspoons black or white sesame seeds (optional)

DIRECTIONS Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Makes about 40.

INGREDIENTS

• 2pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
• 1cup finely chopped onion
• 6garlic cloves, chopped
• 3tablespoons chopped fresh parsley
• 3tablespoons chopped fresh cilantro
• 1tablespoon ground cumin
• 2teaspoons coarse kosher salt
• 1teaspoon ground ginger
• 3/4teaspoon ground black pepper
• 6tablespoons matzo meal
• 1large egg12tablespoons (about) olive oil (for frying)
• spicy lemon and paprika aioli

DIRECTIONS Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.) Arrange fish cakes on plates. Spoon aioli alongside and serve.