Dayrecipe Food Community

Fermented black beans are an essential ingredient to this soup. I
couldn’t find exactly the kind of beans Kunkhen used, so I settled for a
prepared black bean garlic sauce, which was perfect and gave the soup the
same earthy taste that Kunkhen’s had. I recommend that if you are using
black beans you begin by adding 5 teaspoons, then taste the soup for
seasoning. If it needs more flavor, add more black beans. The tablespoon of
black bean garlic sauce was perfect to season this amount of soup.

Makes 10 servings.

INGREDIENTS

• for the noodles:
• 2 cups all-purpose flour
• 1/4 teaspoon sea salt
• 3/4 cup waterfor the soup:
• 1 tablespoon peanut oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, coarsely chopped
• 1 2-inch length fresh ginger, peeled and coarsely chopped
• 1 carrot, cut in half lengthwise, then cut in thin half-moon shapes
• 2 ounces black radish, peeled and diced4 tomatoes, cored and coarsely chopped
• 5 shiitake mushrooms, soaked in 1 cup hot water
• about 5 teaspoons fermented black beans, or to taste, (or 1 heaping
  tablespoon prepared black bean garlic sauce – see head note)
• 8 cups water
• 1 1/2pounds fresh spinach, trimmed and rinsed
• 2 heads butter lettuce, rinsed, leaves scissor cut in wide strips
• sea salt to tastefor the garnish:
• 1 cup fresh cilantro leaves, firmly packed
• 3 scallions, trimmed and minced

DIRECTIONS 1.Place the flour in a medium bowl and make a well. Add the water and the
salt and mix, then gradually mix in the flour. Turn out the dough onto a
lightly floured surface and knead it until it is slightly elastic and
smooth, about 5 minutes. Cover it with a bowl and let it sit.The noodle
dough can be prepared up to 2 hours before making the soup.

2. To make the soup, place the oil, onions and garlic in a large stockpot
over medium heat and cook, stirring occasionally, until the onions are
translucent, about 8 minutes.Add the ginger, the carrots, and the radish
and stir, then add the tomatoes and stir.Cook, stirring, until the
tomatoes have lost their shape, about 8 minutes.

3. Drain the mushrooms, saving the liquid they soaked in, and cut them in
quarters. Add the black beans, or the black bean puree to the vegetables in
the stock pot, stir, then add the water and the mushroom soaking liquid.
Stir, cover, and bring to a boil. Reduce the heat so the liquid is
simmering and cook until the vegetables are tender, about 45 minutes. Add
the spinach and the lettuces. You may need to add the greens gradually,
pushing them down into the liquid as they wilt. Cook until all the greens
are wilted.

4.While the greens are cooking, divide the noodle dough in quarters. Roll
the quarters into 1-inch thick ropes, then take one rope and holding it at
the end between your thumbs and forefingers, gradually move along the rope
of dough as you continue to pinch the dough with your fingers, so that you
end up with a band of dough that is about 2-inches wide. Repeat the process
on the same band of dough, then repeat with all the ropes of dough so that
you have four, flat bands. They will be irregular, but that is fine.When
the greens are thoroughly cooked, tear 1-inch pieces off the first band of
dough and throw them into the soup. Stir, then continue with the remaining
band of dough.The dough is fairly soft, but it tears quite well,
resulting in noodles that are irregularly shaped, just as Kunkhen’s were.

5. Cook the noodles just until they are tender, 2 to 3 minutes, stirring
the soup so they cook evenly.Serve the soup immediately, with the
garnishes alongside.

Active time: 15 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

• 2lb boiling potatoes (preferably yukon gold)
• 1/2cup heavy cream
• 3tablespoons unsalted butter
• 1teaspoon salt
• 1/2teaspoon black pepper
• 4oz baby spinach (6 cups)

DIRECTIONS Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.

Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.

Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

It’s what the french call pain perdu, or “lost bread”—a dish that was created to revive day-old or stale baguettes. Here, hot and sweet, baked to a golden crisp, and dripping with syrup, you’ll find not a single thing is missing.

Active time: 15 min Start to finish: 2 1/4 hr

Makes 6 servings.

INGREDIENTS

• 1(13- to 14-inch-long) loafof soft-crust supermarket italian bread
• 1/2stick (1/4 cup) unsalted butter, softened
• 2large eggs
• 1 2/3cups whole milk
• 3tablespoons sugaraccompaniment: pure maple syrup

DIRECTIONS Cut 12 (1-inch-thick) diagonalslices from bread, reserving endsfor another use.

Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.

Whisk together eggs, milk, and1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbedall of custard, at least 1 hour and
up to 1 day, depending on bread.

Preheat oven to 425°F.

Bring mixture to room temperature and sprinkle bread with sugar.

Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

These nut meringues are also called erstesternen (“first stars”), a reference to the heavenly signs indicating the end of a fast day. They are traditionally served by German Jews at the meal following Yom Kippur.

Makes about thirty-six 2-inch cookies.

INGREDIENTS

• 1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
• 1 teaspoon ground cinnamon
• 3/4 teaspoon grated lemon zest
• 1/4 cup egg whites (about 2 large)
• pinch of salt
• 1 1/2 cups confectioners’ sugar
• about 1/2 cup additional confectioners’ sugar for rolling

DIRECTIONS 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.

2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners’ sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.

3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners’ sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners’ sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.

4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

This is a recipe that I cook at home myself — a versatile method for having a
sophisticated meal on tap with very little last-minute prep work. This is a
remarkable dish because it requires nothing but a pot of simmering water to
cook it successfully; there is no butter, no oil, no sautéing, and no
roasting. Yet the results are delicious. Here I’ve stuffed the chicken with
goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or
any filling you like.

Avoid buying boneless, skinless chicken breast pieces if poissible. You’ll get the best results by purchasing a whole organic chicken and removing the breast yourself.

Serve this with a small salad for an ideal lunch.

Makes 4 servings.

INGREDIENTS

• spinach and goat cheese filling
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• 1/4 cup chicken stock or water
• 1 1/2 pounds spinach, stems removed and well washed in several changes of
  cold water
• coarse salt
• freshly ground black pepper
• 4 ounces high-quality fresh goat cheese, at room temperature
• chicken and assembly
• 4 large boneless, skinless chicken breasts
• coarse salt
• freshly ground black pepper

DIRECTIONS Make filling:Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently
for 15-20 seconds, being careful not to let it color.Add the stock and immediately put the spinach in on top of it. Cook, stirring
quickly, because the spinach will cook down rapidly. Season with salt and
pepper. Continue to cook for about 1 minute, then remove from the heat and
spread out on a cookie sheet to cool.When cool, transfer to a mixing bowl and gently combine with the goat cheese.
Taste and adjust the seasoning if necessary.* If making in advance, store in a tightly covered container in the
refrigerator for up to 24 hours.Make and assemble chicken:
Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and
gently pound to a thickness of 1/2 inch. Season with salt and pepper.Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic
wrap.Place one-fourth of the cooled prepared filling in the center of each breast.Wrap the plastic tightly around the breast and roll up the ends, turning
tighter and tighter until the breast is in a cylindrical shape;take care to
keep the plastic wrap tight around the roll.Once the cylinder is formed, continue to twist the ends tightly untilthey
are well sealed. Set aside and repeat with the other 3 breasts.

* If making in advance, the stuffed chicken breasts can be refrigerated for
up to 24 hours or frozen for up to several days. When ready to proceed, allow
to come to room temperature.To cook the chicken breasts, set a large pot of water over medium-high heat
and bring to a simmer. Carefully place the wrapped chicken breasts in the
water and poach for 15-16 minutes.Remove the chicken breasts with tongs and allow to rest for 5 minutes.Carefully remove the plastic, using a sharp knife for scissors. Cut the
chicken on a bias into 1/2-inch-thick slices and serve.