Dayrecipe Food Community

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

Makes 4 servings.

INGREDIENTS

• 4large boiling potatoes (2 1/4 lb)
• 3qt vegetable oil (96 fl oz)
• 2cups all-purpose flour
• 1(12-oz) bottle cold beer (preferably ale)
• 1 1/2lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)special equipment:a deep-fat thermometer
• accompaniment:malt vinegar

DIRECTIONS Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.

Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.

Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.

Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.

Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.

Season fish and chips with salt.

Cooks’ note:
Chips can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.

Active time: 20 min Start to finish: 45 min

Makes about 13 cookies.

INGREDIENTS

• 1 1/8cups all-purpose flour
• 1teaspoon cinnamon
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 1stick (1/2 cup) unsalted butter, softened
• 1/3cup plus 2 tablespoons packed light brown sugar
• 1/3cup plus 2 tablespoons granulated sugar
• 1large egg
• 1/2teaspoon vanilla
• 1cup coarsely grated carrots (2 medium)
• 1scant cup walnuts (3 oz), chopped
• 1/2cup raisins (2 1/2 oz)
• 8oz cream cheese
• 1/4cup honey

DIRECTIONS Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Makes 8 to 10 servings.

INGREDIENTS

• 2pounds slender green beans, trimmed3large garlic cloves, minced
• 2tablespoons minced fresh italian parsley
• 1tablespoon finely chopped fresh rosemary
• 1tablespoon grated orange peel
• 1teaspoon grated lemon peel6tablespoons (3/4 stick) butter
• 1/2cup low-salt chicken broth
• 2tablespoons frozen orange juice concentrate, thawed
• 1tablespoon fresh lemon juice

DIRECTIONS Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. (Can be made 1 day ahead. Wrap in several layers of paper towels, then place in plastic bag. Chill.)

Mix garlic, parsley, rosemary, orange peel, and lemon peel in small bowl. Transfer 1 tablespoon gremolata to another small bowl; reserve for garnish.

Melt butter in heavy large skillet over medium-high heat. Add remaining gremolata and stir 30 seconds. Add broth, orange juice concentrate, and lemon juice and bring to simmer. Add green beans. Cook until beans are heated through and liquid is reduced enough to coat beans thickly, tossing frequently, about 5 minutes. Season to taste with salt and pepper. Transfer beans to bowl. Sprinkle with reserved gremolata.

Luis Miguel López Alanís of Morelia, Mexico, writes: “Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country’s food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself.

“Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia’s colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. Of course, what I make depends on what my wife, Verónica, has in mind. Thanks to her, I’ve learned more great recipes, like the enfrijoladas from her home state, Tlaxcala, and her lively avocado and tomatillo salsa.”

Enfrijoladas are a popular breakfast dish in Mexico.

Makes 6 to 8 servings.

INGREDIENTS

• 3tablespoons plus 1/4 cup olive oil
• 2cups chopped onions
• 4garlic cloves, minced
• 215- to 16-ounce cans pinto beans, drained
• 1 1/2cups (or more) whole milk
• 1 1/2cups (or more) water
• 1teaspoon minced serrano chile with seeds
• 3/4teaspoon ground cumin
• 1/2teaspoon dried mexican oregano
• 1/8teaspoon ground cloves125 1/2- to 6-inch-diameter corn tortillas
• 2 1/4cups crumbled queso ranchero* chopped fresh cilantro
• sour cream

DIRECTIONS Preheat oven to 350°F. Oil 13×9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.

Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.

Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.

*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead.

Both fresh fennel and fennel seeds flavor this creamy mash of Yukon Golds. It can be made eight hours ahead and rewarmed.

Makes 6 servings.

INGREDIENTS

• 4medium-size fresh fennel bulbs (about 2 pounds), trimmed, cored, bulbs coarsely chopped, fronds chopped and reserved
• 2pounds yukon gold potatoes, peeled, cut into 1-inch pieces1/2cup (or more) half and half
• 2teaspoons fennel seeds, crushed in resealable plastic bag with meat mallet
• 1 1/2teaspoons dried tarragon2tablespoons (1/4 stick) butter

DIRECTIONS Bring large pot of salted water to boil. Add fennel bulbs; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until fennel and potatoes are very tender, about 25 minutes.

Meanwhile, combine 1/2 cup half and half, fennel seeds, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm.

Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half and half mixture and butter and mash until vegetables are almost smooth (small fennel bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill.Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half and half, if desired.)

Transfer mashed potato mixture to bowl. Sprinkle with reserved chopped fennel fronds and serve.