Bavarian-Style Soft Pretzels (Laugenbrezeln)

Adapted from Zingerman's Bakehouse, Ann Arbor, Mich.

Time: About 1 1/2 hours plus at least one hour's refrigeration

1 tablespoon barley malt syrup or dark brown sugar

2 tablespoons lard or softened unsalted butter

2 tablespoons instant yeast

6 cups (about 30 ounces) bread flour

1 tablespoon plus 1/2 teaspoon kosher salt

Food-grade lye, for dipping (see note)

Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt).

1. In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

2. Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.

3. Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out “shoulders” of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)

4. Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

5. Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.

6. Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

Yield: 12 pretzels.

Note: Food-grade lye is sold at amazon.com and the Brooklyn Kitchen, (718) 389-2982.

Gruyère-paprika variation (adapted from Sigmund Pretzel Shop, New York): In Step 6, instead of sprinkling pretzels with salt, place 2 cups grated Gruyère cheese in a shallow bowl. Turn each pretzel over in cheese until coated and place back on baking sheet. As soon as pretzels are removed from oven, dust lightly with smoked paprika. Let cool on pan until cheese firms up. Serve warm.

Chunky Chocolate Chip Cake

I bought Carole Walter's "Great Cakes" cookbook in 1996 after taking a short pasty course in New York and while I haven't tried all the recipes, the recipes I have made have not disappointed. One of my favorites is her Carrot Cake recipe.

The recipe below is one of her recipes that make great cupcakes. One of the things I like about it is her method of melting chocolate squares. I usually add about 1/2 teaspoon of Nutella on each cupcake before baking.

3 oz unsweetened chocolate
3/4 cup + 2 tablespoons boiling water
2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (1-1/3 sticks or 151 g) unsalted butter
1-1/4 cups superfine or strained sugar
2 large eggs
1 teaspoon vanilla extract
One 6-oz package semisweet chocolate chips
1 cup walnuts, coarsely chopped

1. Position rack in the lower third of the oven and preheat to 350F. Butter a 9x13x2 oblong pan.
2. Put the chocolate in a small bowl and add the boiling water. Let stand 5 minutes to soften the chocolate, then stir with a whisk until the chocolate is completely melted and the mixture is smooth. Set aside.
3. Using a triple sifter, sift together the flour, baking soda, and salt. Set aside.
4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment to soften on low speed. Increase to medium-high and cream until smooth and light in color, about 1-1/2 to 2 minutes.
5. Gradually add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl as necessary.
6. Add the eggs, 1 at a time at 1-minute intervals. Beat 1 minute longer. Scrape the sides of the bowl again. Blend in the vanilla.
7. Reduce the mixer speed to low. Stir the chocolate mixture. Add the dry ingredients alternating with the chocolate, dividing the flour mixture into four parts and the chocolate into three parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl as necessary, and mix for 10 seconds longer.
8. Remove the bowl from the mixer. With a rubber spatula, fold in the chocolate chips and walnuts. Spoon the batter into the prepared pan, smoothing the surface with the back of a tablespoon. Center the pan on the rack and bake in a preheated oven for 35-40 minutes, or until the cake begins to come away from the sides of the pan and a twig or straw or a toothpick inserted into the center comes out dry.
9. Remove the cake from the oven and set the pan on a cake rack to cool. Just before serving, dust the top with confectioners' sugar or frost with Quick Chocolate Glaze, made wit the measurements for a large cake. Since the cake is stored in the pan, the first piece may be difficult to remove because the chocolate and nuts may cause it to crumble. The trick to removing it easily is to cut the first piece with a wet knife, using a gentle sawing motion. Lift the square of cake with a small metal spatula pressed flat against the bottom of the pan. The remaining pieces will lift out easily.

Storage: Cover the cake with aluminum foil and store in the pan at room temperature for up to 5 days.

For cupcakes:

• Allow 1/4 cup of batter for each medium-sized cupcakes. If you are making mini cupcakes, each takes only about 1 tablespoon of batter. For giant muffin tins, estimate at least 1/2 cup of batter per cupcake.
• Use a 350F oven for both mini and large cupcakes. A slightly hotter oven, 375F, is best for medium-sized cupcakes.
• Baking times: petite (12-14 minutes); medium-sized (18-22 minutes); giant (30 minutes or more).
  

Chickpea Salad with Lemon and Parmesan

While browsing at the bookstore today, I came across this book by Molly Wizenberg who writes a food blog, Orangette. In one of her interviews, she mentioned this chickpea salad. Since chickpea is one of my favourites, I thought I'd try this.

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.

Yield: 2 servings

Vegan Chocolate Cake

This recipe can also be used to make about 18 chocolate cupcakes. Halve the frosting recipe if you decide to bake cupcakes.

2-2/3 cups all-purpose flour or 3 cups spelt flour
1-3/4 cups sugar
1 cup cocoa powder
2 teaspoons baking powder
1-3/4 teaspoons baking soda
3/4 teaspoon salt
2-1/4 cups plain (unsweetened) soy milk
1/2 cup canola oil
2 teaspoons vanilla extract
Vanilla frosting (recipe follows)

1. Preheat the oven to 350F. Spray two 9-inch cake pans with non-stick cooking spray. Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl.
2. In a small bowl, whisk together the soy milk, canola oil, and vanilla. Add to the flour mixture and whisk until smooth. Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center of the cake comes out clean, 35-40 minutes.
3. Transfer the cakes to a wire rack and let them cool for 30 minutes. Invert the cakes onto 2 parchment paper-lined dinner plates and let them stand until completely cool, 2 hours. (The cake can be made 2 days in advance. Wrap tightly in foil or plastic wrap and store in a cool place.)
4. To frost the cake, cut a piece of cardboard into a 9-inch round and place 1 cake layer top side down on it. Hold the cake at eye level and put 1 cup of the frosting on top of the cake. Using an offset spatula spread the frosting over the top of the cake, moving the spatula forward in smooth movements. Repeat with enough frosting to cover the sides. Place the cake on a cake stand or serving plate. Place the second layer top side down on the frosted layer. Repeat with another frosting layer, smoothing and applying frosting until about two thirds of the frosting has been used. Place the cake in the refrigerator for 30 minutes; this will help "set" the frosting and seal in any crumbs.
5. Spread the remaining frosting over the cake, smoothing with a spatula dipped in hot water to make the frosting completely smooth. Serve at room temperature with soy- or rice milk-based ice cream.

Dreamy Vanilla Frosting

Only vegan stick margarine like Earth Balance Vegan Buttery Sticks works in this recipe. Tub margarine contains much more liquid and will not whip to the correct consistency.

4 sticks (2 cups) Earth Balance Natural Buttery Sticks
1 tablespoon vanilla
1/4 cup soy milk
7 cups powdered sugar, sifted

With an electric mixer, beat the margarine sticks with the vanilla until fluffy, about 2 minutes. Scrape down the sides of the bowl and add the soy milk and 1 cup of the powdered sugar. Mix on low speed until combined. Scrape down the sides of the bowl again and add the remaining powdered sugar, cup by cup, until all the sugar has been added. The frosting can be made up to 1 day ahead and refrigerated in an airtight container. Bring to room temperature before using.

Paella

1 cup dry white wine or vermouth
1 pinch saffron threads
3 tablespoons olive oil
1 red bell pepper, cut into 1/2-inch wide strips
3 bone-in, skin-on chicken thighs
Salt and pepper
1-1/2 cups finely chopped onion
4 teaspoons minced garlic
1-1/2 cups uncooked Arborio rice
3/4 cup hot vegetable stock
2 large tomatoes, grated (1-1/2 cups), skins discarded, or one 14.5-oz can diced tomatoes with juice, finely chopped
1/3 cup canned garbanzo beans, rinsed and drained
1/4 teaspoon smoked paprika
1/4 cup snap peas, trimmed
Three 2-inch sprigs fresh rosemary
1-1/2 cups chicken stock
4 oz Spanish chorizo (salami style), cut into 1/4-inch thick slices
1 cup water
1/2 lemon, cut into 6 wedges

1. Preheat the oven to 400F. Heat the wine in a small saucepan over gentle heat. Stir in the saffron and set aside.
2. Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. Add the bell pepper and saute until the strips begin to brown, about 3 minutes. Remove from the pan and set aside. Return the pan to medium heat, season the chicken with the salt and pepper, and place skin side down in the pan. Cook until the skin is golden brown, about 7 minutes. Turn the chicken and cook until an instant-read thermometer inserted in the center of 1 thigh near the bone registers 150 degrees, about 3 minutes. Place the chicken on a plate and set aside.
3. Heat the remaining 2 tablespoons of oil in a clean 2-quart oven-safe saute pan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic, stir, and cook for 1 minute. Stir in the rice and cook for 1 minute, stirring constantly. Remove the pan from the heat.
4. VEGETARIAN: Transfer 1/2 cup of the rice-onion mixture to a 3-cup baking dish. Add 1/4 cup of the wine-saffron mixture, all the vegetable stock, 1/2 cup of the tomatoes, all of the garbanzo beans and the paprika. Lay 1/3 cup of the red pepper strips, all the snap peas, and 1 sprig of the rosemary on top of the rice in a decorative pattern. Cover tightly with foil and place in the oven.
5. Return the oven-safe saute pan with the rice to medium-high heat, and add the remaining wine-saffron mixture, tomatoes, and chicken stock; bring to a boil. Nestle the chicken and chorizo into the rice, top with the remaining pepper strips and 2 rosemary sprigs, cover, and place in the oven.
6. Bake both paellas until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the oven and serve.
   

Fideos with Chicken or Poached Egg

Fideos is a popular first course in Spain and Mexico that features thin nests of vermicelli cooked in a rich red chile and chicken stock. I use vegetarian stock instead and poach an egg in one portion to make the vegetarian soup protein-rich, while shredded rotisserie chicken completes the ominovores' portions. The result is a simple, satisfying soup that chases the sniffles away with one bite.

4 tablespoons vegetable oil
6 oz vermicelli nests or broken angel hair pasta (about 2 heaping cups)
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 tablespoon minced garlic
4 cups stock
1 14-oz can diced tomatoes with juice
3/4 teaspoon oregano
1-1/2 teaspoons ground cumin
1 scant tablespoon finely chopped canned chipotle chiles in adobo
Salt and pepper
Hot sauce (optional)
1 egg
2 cups shredded rotisserie chicken, plus any accumulated juices in bottom of container
1/2 cup crumbled queso fresco or feta cheese
3 tablespoons finely chopped cilantro
1 lime, cut into wedges

1. Heat 2 tablespoons of the oil in a large saute pan over medium-high heat. Add the pasta nests and saute, stirring constantly until the noodles are golden brown, about 1 minute. With tongs, turn over the nests and cook for 30 seconds. (If using angel hair pasta, cook, stirring constantly with a spatula until pasta is golden brown, about 2 minutes, reducing the heat if it begins to burn.) Transfer to a bowl and set aside.
2. Heat the remaining oil in the pan; add the onions and bell pepper and saute until the onions are translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
3. Return the pasta nests to the pan. Add the stock, tomatoes, oregano, cumin and chiles; bring to a simmer. Reduce the heat to medium low, cover, and gently simmer until the pasta is almost tender, about 5 minutes. Season with the salt, pepper, and hot sauce.
4. VEGETARIAN: Transfer 1-1/2 cups of the soup and pasta mixture to a small saute pan an bring to a gentle simmer over medium-low heat. Use a spoon to push the noodles and vegetables away from the center of the pan to make a little well. Break the egg and gently slip it into the well. Spoon a bit of the stock over the top of the egg, cover, and cook until the whites are just set and the yolk is still runny, about 5 minutes.
5. Meanwhile, stir the shredded chicken and any juices from the bottom of the container into the saute pan with the remaining stock and noodles. Cover and bring to a gentle simmer over medium-low to low heat.
6. Serve the soups sprinkled with the cheese and cilantro, with lime wedges on the side.

Serves 1 vegetarian and 3 omnivores

Gooey Macaroni & Cheese with Tomatoes and Ham

Here's Ivy Manning's version of the bright orange stuff that comes in a box.

1 garlic clove, smashed
1 bay leaf
3 sprigs thyme
6 peppercorns
4 cups 2% milk
3 tablespoons butter
1/3 cup flour
1 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne
2 cups grated sharp cheddar cheese
1 tablespoon salt, plus additional
Freshly ground black pepper
1 pound penne or other tubular pasta
6 oz ham, roughly chopped
2 medium ripe tomatoes (12 oz), cut into 1/4-inch thick slices
1 cup grated aged cheese such as Gruyere, Manchego or Parmigiano-Reggianno

1. Bechamel Sauce (see How to Make White Sauce): Combine the garlic, bay leaf, thyme, peppercorns, and milk in a 2-quart saucepan over medium heat. Cook until the milk is hot and small bubbles appear around the edges of the pan, about 8 minutes. Remove from the heat and let mixture steep for 10 minutes. Discard the garlic, bay leaf, thyme, and peppercorns.
2. Wash the pan and return it to medium heat. Melt the butter in the pan, whisk in the flour, and cook, stirring constantly for 1 minute. Gradually whisk in the milk and cook until thickened, about 5 minutes. Monitor the sauce carefully and reduce the heat if it begins to stick to the bottom while cooking. Remove from the heat; whisk in the mustard powder, nutmeg, cayenne and 1-1/2 cups of the grated cheddar cheese. Season with the salt and pepper and set aside.
3. Preheat the broiler. Spray a 2-cup baking dish and an 8-cup baking dish with nonstick cooking spray. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta and boil until al dente, about 8 minutes. Drain and return the pasta to the pot. Stir in the cheese sauce.
4. VEGETARIAN: Put 1-1/2 cups of the pasta-sauce mixture into the small baking dish.
5. Stir the ham into the remaining pasta mixture; pour into the large baking dish.
6. Lay tomato slices on top of the pasta in both baking dishes and sprinkle with the remaining cheddar and the grated aged cheese. Place the baking dishes 4 inches below the broiling element and broil until the cheese is bubbly and crisp in places, about 5 minutes. Serve immediately.

Serves 1 vegetarian and 4-5 omnivores

Shepherd's Pie

This is Ivy Manning's version of Shepherd's Pie. My husband liked it, but my son didn't.

This easy recipe is just the thing for blustery winter weather when a casserole and a pint of Guinness stout is in order. Everything is better when it is topped with home-made mashed potatoes and cheddar cheese, but if you don't have time to make your own, you can use good-quality boxed mashed potatoes to top the stew instead. You will need two 4-oz packages.

Topping:
4 large Yukon Gold potatoes (1-1/2 lbs), peeled and quartered
2 teaspoons salt, plus additional
2/3 cup milk
2 tablespoons butter
1/4 teaspoon ground nutmeg
1 pinch cayenne
Freshly ground black pepper

Stew:
3 tablespoons olive oil
1-1/2 cups finely chopped onion
1 large carrot, finely chopped
1 stalk celery, finely chopped
6 oz cremini mushrooms, sliced (2 cups)
2 tablespoons all-purpose flour
1 heaping tablespoon tomato paste
1 teaspoon fresh thyme leave of 1/4 teaspoon dried thyme
2 tablespoons dry sherry
2-1/2 cups mushroom stock
Salt and pepper

Assembly:
3 oz soy crumbles (I use Yves Meatless Ground crumbles)
1 lb ground lamb
1 cup grated sharp cheddar cheese

1. Put the potatoes in a 4-quart saucepan; add 2 teaspoons of the salt and cold water to cover by 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Drain; return to the saucepan and mash with a potato masher until almost smooth. Add the milk, butter, nutmeg and cayenne and mash until completely smooth. Season with the salt and pepper to taste and set aside.
2. Preheat the oven to 375 degrees F. Heat the oil in a large saute pan over medium heat. Add the onions, carrots, celery and mushrooms; saute, stirring occasionally, until the onions are translucent and the vegetables are tender, about 10 minutes. Add the flour, stir until it has been absorbed, and cook for 1 minute. Add the tomato paste, thyme, sherry, and stock; bring to a simmer over medium-high heat. Adjust the heat to maintain a gentle simmer and cook until the stew is thick and bubbly; about 15 minutes.
3. VEGETARIAN: Put the soy crumbles in a 1-1/2 cup baking dish, stir in 2/3 cup of the vegetable stew, spoon mashed potatoes on top in a 1-inch thick layer, and set aside.
4. Pour the remaining stew into a 2-quart baking dish. Wipe out the saute pan and return it to medium heat. Add the lamb and cook, stirring to break it up, until it is browned and cooked through. Drain off the fat and stir the lamb into the larger baking dish. Top with the remaining mashed potatoes.
5. Sprinkle the cheese over both dishes, place them on a baking sheet on the center rack of the oven, and bake until the stews are bubbly, about 15 minutes. Turn on the broiler and broil until the cheese is bubbly and browned in places, about 2 minutes. Cool at room temperature for 10 minutes before serving; the pies will be atomic-hot.

Vegan variation: Replace the butter and milk in the mashed potatoes with vegan margarine and unsweetened soy milk. Omit the cheese on the vegetarian pie.

Serves 1-2 vegetarians and 4 omnivores

Frittata With Red Peppers and Peas

I love bell peppers and I like making frittata because I find it easier to make than scrambled eggs. Really! I made a variation of this recipe in a muffin pan and added some herbs and feta cheese. I wanted to serve it with salsa, but I completely forgot about it once the pan was on the table.

Photo and recipe from Martha Rose Shulman, New York Times

This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don’t have a fresh one on hand. The frittata looks beautiful on a buffet.

2 tablespoons extra virgin olive oil

2 bunches scallions, trimmed and cut in thin slices

1 large red bell pepper, seeded and diced

1 to 2 plump garlic cloves (to taste), minced

Salt and freshly ground pepper

1 cup frozen peas, thawed (you can do this by covering with boiling water for 10 minutes, then draining)

10 large or extra-large eggs

3 tablespoons low-fat milk

2 tablespoons minced flat-leaf parsley

1. Heat one tablespoon of the olive oil in a 12-inch nonstick frying pan over medium heat and add the scallions and red pepper*. Cook, stirring often, until the scallions are tender and the red pepper beginning to soften. Add the garlic, salt (about 1/2 teaspoon), and a few twists of the pepper mill, and continue to cook until the pepper is tender, another 3 to 5 minutes. Stir often. Remove from the heat and scrape into a bowl. Rinse and dry the pan.

2. Beat the eggs in a large bowl. Stir in 1/2 teaspoon salt, some freshly ground pepper, the milk, peas, parsley, and the cooked scallions and red pepper.

3. Heat the remaining olive oil over medium-high heat in the 12-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 minutes. From time to time remove the lid and loosen the bottom of the frittata with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn a deep golden brown. The eggs should be just about set; cook a few minutes longer if they’re not. Meanwhile, light the broiler.

5. Finish the frittata under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature, or cold.

*If using jarred red peppers, drain, rinse, pat dry and dice. They do not need to be cooked with the scallions.

Advance preparation: The filling can be made a day or two before making the frittata and held in a covered bowl in the refrigerator. The frittata can be made several hours ahead of serving, or a day ahead if serving cold. It does not reheat well.

Yield: Makes one 10-inch frittata, serving 6 as a main dish, 12 as a starter

Basic Steamed Quinoa

I bought some quinoa recently and would like to make quinoa and chickpea curry. Below is a recipe on how to make basic quinoa from Martha Rose Shulman.

Photo from New York Times

Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content.

Quinoa is very easy to cook. It’s important to rinse the seeds well, because they are naturally coated with a bitter substance that protects them against birds and other predators. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case. Quinoa cooks in 15 minutes, and it’s easy to tell when it’s done because the seeds display a little white thread that curls around them.

Many recipes for quinoa suggest cooking it like rice, in two parts water for one part quinoa. This works, but I find the grains are fluffier if I cook them in three parts water and drain the excess water once the quinoa is tender. The tiny seeds swell to about four times their original size, so 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.

1 cup quinoa

3 cups water, chicken stock or vegetable stock

1/2 teaspoon salt (more to taste)

1. Place the quinoa in a strainer and rinse until the water runs clear.

2. Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff and serve.

Yield: about 4 cups, serving 6 to 8

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator and can be reheated in a microwave or in the oven.

Steel-Cut Oatmeal With Fruit

I've tried steel-cut oatmeal several times and would like to have more of it. It takes longer to prepare than ordinary oatmeal, but can be prepared the night before and re-heated the next day. Below is a recipe from Martha Rose Shulman of New York Times.

Photo from New York Times

Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook — not what you need when you’re trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the “Eat Healthy, Shop Smart” community farmers’ market program at Montefiore Medical Center in the Bronx.

2 cups water

2 cups low-fat milk

1/4 teaspoon salt (or to taste)

1 cup steel-cut oats

1 teaspoon unsalted butter (optional)

2 to 4 tablespoons dried fruit, such as raisins, chopped dried apricots, dried cranberries

1 to 2 teaspoons maple syrup, agave syrup, honey or brown sugar (more to taste)

Fresh fruit (such as diced apples and pears, optional)

1. Combine the water, milk and salt in a large, heavy saucepan, and bring to a boil. Slowly add the oats, stirring constantly. Reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Stir in the butter, dried fruit and sweetener. Cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the cereal from sticking to the bottom of the pan, until the oats are soft and the mixture is creamy. Serve, with added fruit stirred in if desired, or refrigerate and reheat as desired. Or freeze as follows:

2. Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap and freeze. Once frozen solid, remove the cubes from the ice tray and freeze in a plastic bag. For each portion, thaw three or four cubes in a microwave on the defrost setting. Add additional warm milk if desired.

Yield: Four servings.

Advance preparation: Cooked steel-cut oats will keep for five days in the refrigerator and can be reheated atop the stove or in the microwave.

Note: Although my steel-cut oats come in a container with directions for cooking them in the microwave, I don’t find the results satisfactory. The oatmeal doesn’t have the time it needs to swell and release its starch into the liquid, so the liquid never gets creamy and the oatmeal doesn’t soften properly. A better way to save time is to soak the oats overnight. Bring 2 cups water to a boil. Combine the oats and salt in a bowl, and pour on the water. Leave overnight. In the morning, bring the milk to a simmer in a large saucepan, and stir in the oats and any liquid remaining in the bowl. Add the remaining ingredients, and simmer 15 minutes, until creamy, stirring often.

Steak or Seitan and Pepper Stir Fry

I will try this recipe from The Adaptable Feast, but will most probably use chicken instead of steak and tofu instead of seitan.

This Chinese-inspired dish relies on an agreeably garlicky black bean sauce for an authentic-tasting stir-fry that comes together in minutes. If you don't eat red meat, use boneless, skinless chicken thighs cut into bite-size pieces instead of steak.

1-1/2 teaspoons cornstarch
2 tablespoons soy sauce
4 teaspoons Chinese rice wine or dry sherry
1 teaspoon chili oil
5 oz seitan, cut into thin strips
12 oz sirloin steak, frozen until semi-firm, cut into 1/4-inch-thick strips
2 heaping tablespoons black bean-garlic sauce (Lee Kum Kee in red label)
1 teaspoon sugar
3 tablespoons vegetable stock or water
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon peeled, minced ginger
1 tablespoon finely chopped garlic
1 medium onion, halved and thinly sliced through root end
1 large green pepper, thinly sliced
2 green onions, chopped
5 cups steamed rice

1. Combine the cornstarch and soy sauce in a medium bowl. Stir in the rice wine and chili oil.
2. VEGETARIAN: Transfer 1 tablespoon of the rice wine mixture to a small bowl and toss with the seitan; set aside.
3. Toss the meat in the remaining rice wine mixture and set aside.
4. In a small bowl or measuring cup, combine the black bean garlic sauce, sugar, stock, and rice wine; stir until the sugar is dissolved.
5. VEGETARIAN: Heat 2 teaspoons of the oil in a small saute pan until hot. Add the seitan and saute until it is crisped around the edges, about 2 minutes. Remove the pan from the heat and set aside.
6. Heat 1 tablespoon of the oil in a wok over medium-high heat, add the ginger and garlic, and stir-fry until fragrant, about 10 seconds. Add the onion and peppers and stir-fry until they are just singed, about 1 minute. Add the black bean-garlic sauce and stir-fry for 1 minute.
7. VEGETARIAN: Transfer one quarter of the vegetables in black bean-garlic sauce to the saute pan containing the seitan and stir to combine. Keep warm over medium-high heat.
8. Transfer the remaining vegetables in black bean-garlic sauce to a serving bowl. Return the wok to medium-high heat. Heat the remaining 2 teaspoons of oil, add the meat, and stir-fry until it is just cooked through, about 2 minutes. Return the reserved vegetables in black bean-garlic sauce to the wok, toss with the meat, and cook until the sauce is bubbly, about 1 minute.
9. Sprinkle both stir-fries with the green onions and serve with steamed rice.
   

Kung Pao Chicken or Tofu

Here's another recipe from The Adaptable Feast that I've tried.

This Chinese take-out favorite traditionally gets its kick from Szechwan peppercorns, a spice that comes from the prickly ash tree. I use easier-to-find small dried red chiles to add a smoky, moderate heat to this stir-fry.

Marinade and proteins:
3 tablespoons soy sauce
3 tablespoons Chinese rice wine
2 teaspoons cornstarch
1 pound chicken breast, thinly sliced
8 oz firm nigari tofu, frozen and thawed (see Tip), cut into 1-inch cubes

Sauce:
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1/4 cup vegetable stock or water
1 tablespoon Asian chili sauce, such as sambal oelek

Stir-Fry and Serving
3 tablespoons vegetable oil
10-12 small dried red chiles
1 tablespoon peeled, minced ginger
1 tablespoon minced garlic
4 chopped green onions
2 celery stalks, thinly sliced on the bias
1 8-oz can sliced water chestnuts, drained
1/2 cup roasted peanuts
5 cups hot cooked rice
Chili sauce to pass, such as sambal oelek

1. Make the marinade. Whisk together the soy sauce, rice wine, and cornstarch in a medium bowl until smooth. Spoon 4 tablespoons of the mixture into a small bowl, add the chicken and toss to combine.
2. VEGETARIAN: Toss the tofu with the remaining marinade.
3. Marinate the tofu and chicken while preparing the remaining ingredients, or cover and marinate in refrigerator for up to 3 hours.
4. Make the sauce. Combine the 1 tablespoon of cornstarch, brown sugar, the 2 tablespoons of soy sauce, vinegar, sesame oil, stock and chile sauce in a small measuring cup; set aside.
5. Heat 1 tablespoon of the vegetable oil in a wok over high heat. Add the chicken and stir-fry until it is cooked through and lightly singed in areas, about 4 minutes. Transfer to a clean bowl and set aside.
6. Wash out the wok thoroughly and put it over medium-high heat. Add the remaining 2 tablespoons of vegetable oil and chiles and stir-fry until they begin to brown, about 30 seconds. Remove the chiles and reserve, leaving the flavored oil in the wok. Add the tofu and fry without stirring until it is golden brown on 1 side, about 2 minutes. Add the ginger and garlic and stir-fry until fragrant, 10 seconds. Add the green onions, celery, water chestnuts and peanuts and stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir the sauce mixture and add it to the wok. Return the reserved chiles and stir-fry until the sauce is thickened and bubbly, about 2 minutes.
7. VEGETARIAN: Put a quarter of the stir-fry (including most of the tofu) into a bowl; cover and set aside.
8. Return the chicken to the wok with the remaining vegetables and sauce and stir-fry for 30 seconds to reheat. Put in a serving bowl.
   
9. Serve with the rice and chili sauce.

TIP: To render the tofu w0k-ready and firm, freeze it overnight (or longer). Let it thaw on a paper towel-lined plate, weighting the top of the tofu with a few heavy cans set on top of a dinner plate. The excess moisture in the tofu will melt away, leaving the tofu firmer and spongelike so it will absorb marinades and sauces more effectively.

Stuffed Chicken Breasts and Portobello Mushrooms

I told myself I should stop borrowing cookbooks so I can finally put together a cycle menu, but I forgot about this cookbook that I put a hold on months ago. My turn to borrow the book came about a week ago. This cookbook, Adaptable Feast, is suppose to make cooking in a mixed-diet household easy and delicious. A single recipe is adapted to accommodate vegetarians (and sometimes vegans) and omnivores. There's no need to cook two different dishes! Here's the first recipe I tried. I cooked the portobello mushroom portion of the recipe only as I don't buy chicken breasts anymore.

This all-in-one recipe is a great option for weeknight dinners when you're in the mood for something a little special but don't have the time to make multiple dishes. The zucchini keeps the stuffing extraordinarily moist and works equally well stuffed under the chicken breast skin as mounded in portobello mushrooms. The cooking time for both is about the same. Serve this dish with some buttered broccoli and you're done!

Serves 1-2 vegetarians and 3 omnivores

2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1-1/4 cups grated zucchini (1 medium)
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
3 cups fresh whole-wheat bread crumbs (from 4 slices of bread) - see Tip
1/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1 egg, beaten
2 medium portobello mushrooms, stemmed
2 tablespoons olive oil
3 bone-in, skin-on chicken breasts
1/2 cup dry white wine

1. Pre-heat the oven to 375F. Line a small rimmed baking sheet or baking dish with parchment paper.
2. Melt the butter in a large ovenproof saute pan over medium-high heat. Add the onions and bell pepper and saute, stirring constantly, until the vegetables are tender and beginning to brown, about 5 minutes. In a medium bowl, combine the onion mixture with the zucchini, basil, parsley, bread crumbs and cheese. (Set the pan aside for later use.) Season the stuffing with the salt and pepper to taste. Stir in the egg and set aside.
3. VEGETARIAN: Rub the mushrooms with 1 tablespoon of the olive oil, season both sides with the salt and pepper, and place them gill side up on the prepared baking sheet. Mound each mushroom with 1/2 cup of the stuffing; set aside.
4. Carefully slide your fingers under the chicken breasts' skin to loosen it. Stuff 1/2 cup of the stuffing under the skin of each breast. Season both sides of the chicken with the salt and pepper and place in the ovenproof saute pan. (The recipe can be prepared up to this point up to 24 hours in advance, covered with plastic wrap, and refrigerated.)
5. Drizzle the chicken with the remaining 1 tablespoon of oil and transfer to the oven in the pan. Bake for 10 minutes.
6. VEGETARIAN: Transfer the stuffed mushroom to the oven.
7. Bake both entrees until an instant-read thermometer registers 165 degrees F when inserted in the thickest part of the chicken and the mushrooms are tender when cut into with a paring knife, about 35 minutes more.
8. VEGETARIAN: Put the mushrooms on 1 or 2 dinner plates and cover loosely with foil until ready to serve.
9. Place the chicken breasts on 3 dinner plates. Place the saute pan on the stove over high heat. Add the wine and bring to a simmer, scraping the browned bits off the bottom of the pan with a wooden spoon. Simmer until the wine has reduced by half, about 4 minutes. Spoon the sauce over the chicken breasts and serve.

TIP: Do not use canned, sandy-textured bread crumbs in this recipe! To make soft fresh bread crumbs, tear whole-wheat sandwich bread into small pieces and pulse in a food processor until fine (or finely chop with a chef's knife). Fresh bread crumbs freeze well in a resealable freezer baf for up to 3 months.

Vegan variation: Substitute olive oil for the butter in the stuffing and omit the egg and cheese from the vegetarian portion of the stuffing. Season the vegan stuffing with nutritional yeast instead of Parmigiano-Reggiano cheese.

Chili Con Carne

Serves 6

Traditional Texas-style chili, made without beans. Offer all the toppings on the side for a buffet that's perfect for kickoff!

Ingredients

1 teaspoon sea salt
3 pounds lean beef stew meat, cut into 1-inch cubes
3 to 4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 large dried ancho chile (softened in hot water, finely chopped)
3/4 cup chopped fresh tomato
4 cups water

Optional Toppings
Chopped white onion
Chopped jalapeños
Shredded cheese
Sour cream
Lime wedges

Method

Sprinkle cubed meat with salt, toss and set aside.

In a heavy-bottomed large saucepan or pot over medium high heat, sauté bacon until lightly golden but not crispy. Remove bacon and most of the bacon grease, reserving both.

Add onions and garlic to pot; stir and sauté until onions are softened but not browned. Remove, set aside and add 1 tablespoon bacon grease back to the pot.

Working in batches so the pan is not overcrowded, brown stew meat on all sides, using additional bacon grease when needed. Place all the meat back in the pot with bacon, onion and garlic. Add chili powder, cumin and chile and stir well to combine. Add tomato and water and reduce heat. Cook over very low heat, gently simmering, uncovered, for 2 1/2 to 3 hours, stirring occasionally, until meat is fork tender and falling apart. (If the liquid is evaporating too quickly, add 1/2 cup of water and cover while cooking).

Garnish individual bowls with toppings as desired.

Nutrition

Per serving (about 16oz/463g-wt.): 520 calories (230 from fat), 25g total fat, 9g saturated fat, 63g protein, 7g total carbohydrate (3g dietary fiber, 2g sugar), 160mg cholesterol, 730mg sodium

How to Make White Sauce

From The Independent comes an article about the six skills every cook really needs. Among the six this is the only one I want to get right. I already know how to cook rice without a rice cooker and have no interest in making a soufflé, meringue, pastry or gravy.

White sauce

A white sauce, or béchamel to give it its more intimidating name, is the classic base for many a sauce. Top chef Paul Gayler, whose book Sauce is dedicated to the art of making a great sauce, tells us how to get it lump-free.

Start by halving a small onion and stud each half with two cloves. Place in a pan with 600ml of full-fat milk and a small bay leaf. “The onion, cloves and bay leaf infuse the milk, making it aromatic,” says Paul. Bring the milk to the boil and simmer gently for four to five minutes.

In another pan, make a roux. Begin by melting 45g of butter and add 45g of plain flour. Cook for 30 to 40 seconds, stirring frequently, until the roux is pale yellow. “Make sure you have equal amounts of butter and flour so you get a nice smoothness. If you have too much flour, it’ll be sandy and never cook out.”

Put the milk through a fine strainer, then beat it vigorously into the roux, and stir until the sauce is smooth. “Using a wooden spoon to stir it gives it a lovely silky appearance – and you can slap the sauce up against the sides!” says Paul.

Slowly bring the béchamel to the boil, reduce the heat, and then simmer it for 20 minutes, beating occasionally, until the sauce is smooth and glossy. “Cook it nice and slowly. You need to simmer it, to allow the flour to cook out. Stick it in the blender if it goes wrong, if it’s too lumpy, a blender will bring it back,” he says.